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Strawberry Shortcake Cake Roll

by Leave a Comment

This Strawberry Shortcake Cake Roll is a beautiful and delicious twist on the classic dessert. A light sponge cake is wrapped around a sweet whipped cream and cream cheese filling, studded with juicy fresh strawberries. It's perfect for warm-weather celebrations or whenever I want to impress with something simple yet stunning. Strawberry Shortcake Cake Roll

Why I Love This Recipe

I love this recipe because it takes the familiar flavors of strawberry shortcake and turns them into a gorgeous rolled cake that's surprisingly easy to make. The sponge is soft and rolls up beautifully without cracking, and the combination of cream cheese and whipped cream creates a rich, fluffy filling that pairs perfectly with fresh berries. Every slice feels like a little celebration.

Ingredients

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

For the Cake:

  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • Powdered sugar, for rolling

For the Filling and Topping:

  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream
  • 1 pound fresh strawberries, chopped, plus more for garnish

Directions

  1. I preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with foil, spraying it with floured nonstick spray.
  2. In a large bowl, I beat the eggs for about 5 minutes until they're thick and pale yellow. Then I add the sugar and beat for another 2 minutes.
  3. I mix in the oil, baking powder, salt, and vanilla, then gradually stir in the flour until just combined.
  4. I pour the batter into the prepared pan, spread it evenly, and bake for 10–12 minutes until the top is golden and springs back when touched.
  5. While it bakes, I lay a clean kitchen towel on the counter and dust it with powdered sugar.
  6. When the cake is done, I immediately turn it out onto the towel, peel off the foil, and roll it up from the short end with the towel inside. I let it cool completely.
  7. For the filling, I beat the cream cheese and sugar until smooth, then add vanilla. I slowly whip in the heavy cream until stiff peaks form.
  8. Once the cake is cool, I unroll it gently, spread the filling evenly over it, sprinkle on the chopped strawberries, and roll it back up without the towel.
  9. I place it seam-side down on a serving dish and spread any extra filling on top, decorating with more fresh strawberries if I like.

Servings and Timing

  • Servings: 12
  • Prep Time: 40 minutes
  • Cook Time: 10–12 minutes
  • Cooling Time: 1 hour
  • Total Time: Around 1 hour 50 minutes

Variations

  • Lemon Version: I add lemon zest and a tablespoon of lemon juice to the batter for a citrusy touch.
  • Berry Blend: I mix raspberries or blueberries with the strawberries for a mixed berry roll.
  • Chocolate Topping: I drizzle melted chocolate over the finished roll for an elegant finish.

Storage/Reheating

I store the cake roll in the fridge, covered, for up to 3 days. It tastes best when served chilled. I don’t recommend freezing it, since the whipped cream texture may not hold up well after thawing.

FAQs

How do I keep the cake from cracking?

I roll the cake while it's still warm and use a towel with powdered sugar to help prevent sticking. Cooling it in the rolled shape helps set it.

Can I make it a day ahead?

Yes, I often make it the night before. I just keep it chilled and covered in the fridge until serving.

What if I don’t have a jelly roll pan?

I use any rimmed baking sheet close to 10x15 inches, as long as I line and grease it well.

Can I use frozen strawberries?

Fresh strawberries give the best texture and flavor. If I use frozen ones, I make sure to thaw and drain them well.

How do I know when the cream is whipped enough?

I beat the cream until stiff peaks form—when I lift the beater, the peaks should stand up firmly without drooping.

Conclusion

This Strawberry Shortcake Cake Roll is light, creamy, and packed with fresh flavor. I always enjoy making it because it looks impressive but is very manageable, even for a weeknight treat or special occasion. It's a guaranteed crowd-pleaser that never lasts long on the table.

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Strawberry Shortcake Cake Roll

Strawberry Shortcake Cake Roll

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

A delightful twist on the classic strawberry shortcake, this cake roll features a soft sponge filled with fluffy whipped cream and cream cheese, and loaded with fresh strawberries. Perfect for any celebration or a simple, elegant dessert.

Ingredients

  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • Powdered sugar, for rolling
  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream
  • 1 pound fresh strawberries, chopped, plus more for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with foil, spraying it with floured nonstick spray.
  2. In a large bowl, beat the eggs for about 5 minutes until thick and pale yellow. Add the sugar and beat for another 2 minutes.
  3. Mix in the oil, baking powder, salt, and vanilla, then gradually stir in the flour until just combined.
  4. Pour the batter into the prepared pan, spread evenly, and bake for 10–12 minutes until the top is golden and springs back when touched.
  5. While the cake bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar.
  6. When the cake is done, immediately turn it out onto the towel, peel off the foil, and roll it up from the short end with the towel inside. Let it cool completely.
  7. For the filling, beat the cream cheese and sugar until smooth, then add vanilla. Slowly whip in the heavy cream until stiff peaks form.
  8. Once the cake is cool, unroll it gently, spread the filling evenly over it, sprinkle on the chopped strawberries, and roll it back up without the towel.
  9. Place seam-side down on a serving dish and spread any extra filling on top. Decorate with more fresh strawberries if desired.

Notes

  • Roll the cake while still warm to prevent cracking.
  • Use fresh strawberries for best results.
  • Store covered in the fridge for up to 3 days.
  • Do not freeze, as the whipped cream texture may not hold up.

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

Crispy Parmesan Chicken with a Rich Garlic Sauce

by Leave a Comment

This Crispy Parmesan Chicken with a Rich Garlic Sauce is a delightful combination of textures and flavors. The chicken boasts a golden, crispy crust, while the creamy garlic sauce adds a luxurious touch. It's a dish that brings comfort and elegance to any meal. Crispy Parmesan Chicken with a Rich Garlic Sauce

Why You’ll Love This Recipe

I find this recipe to be a perfect blend of simplicity and indulgence. The crispy Parmesan coating on the chicken provides a satisfying crunch, contrasting beautifully with the smooth, rich garlic sauce. It's versatile enough for a weeknight dinner yet impressive enough for guests. Plus, it's adaptable—whether I want to add a spicy kick or incorporate some greens, this dish accommodates my cravings.

Ingredients

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

For the Chicken:

  • 2 large chicken breasts, sliced in half lengthwise (to make 4 cutlets)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup Italian-style breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter

For the Rich Garlic Sauce:

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ teaspoon Italian seasoning
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Directions

  1. Prepare the Chicken:
    • I start by seasoning the chicken cutlets with salt, pepper, garlic powder, and smoked paprika.
    • Then, I set up a breading station:
      • Bowl 1: Flour
      • Bowl 2: Beaten eggs
      • Bowl 3: A mixture of breadcrumbs and Parmesan cheese
    • I dip each chicken cutlet into the flour, then the egg, and finally coat it evenly with the breadcrumb-Parmesan mixture.
  2. Cook the Chicken:
    • In a large skillet, I heat the olive oil and butter over medium heat.
    • I cook the chicken for 4-5 minutes per side until it's golden brown and crispy.
    • Once cooked, I transfer the chicken to a plate and set it aside.
  3. Make the Garlic Sauce:
    • Using the same skillet, I melt the butter and sauté the minced garlic for about 30 seconds until fragrant.
    • I pour in the chicken broth and heavy cream, stirring to combine.
    • I add the Italian seasoning, Parmesan cheese, salt, and pepper.
    • I let the sauce simmer for 2-3 minutes until it's thick and creamy.
  4. Combine and Serve:
    • I return the crispy chicken to the skillet, spooning the garlic sauce over each piece.
    • I let it simmer for about 1 minute to reheat the chicken and blend the flavors.
    • I garnish with fresh parsley before serving.

Servings and Timing

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

Variations

  • Extra Crispiness: I sometimes coat the chicken in a mixture of Parmesan cheese and panko breadcrumbs before frying for added crunch.
  • Spicy Kick: Adding red pepper flakes to the garlic sauce gives it a delightful heat.
  • One-Pan Meal: Including vegetables like mushrooms or zucchini in the skillet along with the chicken allows them to absorb the flavors of the garlic sauce.
  • Vegetarian Option: Swapping the chicken for hearty portobello mushroom caps makes for a satisfying vegetarian version.
  • Low-Carb: I skip the pasta and serve the chicken with roasted cauliflower or a green salad to keep it low-carb.

Storage/Reheating

  • Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: To maintain the chicken's crispiness, I reheat it in the oven at 350°F (175°C) for about 10-15 minutes. If using a microwave, I understand the texture may not be as crispy.

FAQs

How can I make the chicken even crispier?

I ensure the skillet is hot before adding the chicken, which helps sear and crisp it properly. Also, I avoid overcrowding the pan to prevent steaming.

Can I use pre-shredded Parmesan cheese?

While I prefer freshly grated Parmesan for its superior texture and flavor, pre-shredded cheese can be used if that's what's available.

What sides pair well with this dish?

I often serve this chicken over pasta like spaghetti or fettuccine. Roasted vegetables, mashed potatoes, or a fresh green salad also complement it nicely.

Can I prepare the sauce ahead of time?

Yes, I sometimes make the garlic sauce in advance and store it in the refrigerator. When ready to serve, I gently reheat it, stirring to maintain its creamy consistency.

Is there a dairy-free alternative for the cream?

For a dairy-free version, I substitute the heavy cream with a plant-based alternative like coconut cream or almond milk, keeping in mind it may slightly alter the flavor.

Conclusion

This Crispy Parmesan Chicken with a Rich Garlic Sauce has become a staple in my kitchen. Its combination of textures and flavors makes it a go-to recipe for both casual dinners and special occasions. I appreciate how adaptable it is, allowing me to tweak it based on my preferences or dietary needs. It's a dish that consistently delivers satisfaction and comfort.

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Crispy Parmesan Chicken with a Rich Garlic Sauce

Crispy Parmesan Chicken with a Rich Garlic Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Pan-Fried
  • Cuisine: Italian-American
  • Diet: Halal
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Description

Crispy Parmesan Chicken with a Rich Garlic Sauce is a flavorful dish featuring golden, crunchy chicken cutlets topped with a creamy, savory garlic sauce, perfect for both weeknights and special occasions.

Ingredients

  • 2 large chicken breasts, sliced in half lengthwise (to make 4 cutlets)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup Italian-style breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons butter (for sauce)
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ teaspoon Italian seasoning
  • ½ cup grated Parmesan cheese (for sauce)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken cutlets with salt, pepper, garlic powder, and smoked paprika.
  2. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.
  3. Dip each chicken cutlet into the flour, then the egg, and finally the breadcrumb-Parmesan mixture, coating evenly.
  4. Heat olive oil and butter in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden and crispy. Transfer to a plate and set aside.
  5. In the same skillet, melt the butter for the sauce and sauté the minced garlic for about 30 seconds until fragrant.
  6. Add chicken broth and heavy cream, stirring to combine. Add Italian seasoning, Parmesan cheese, salt, and pepper.
  7. Simmer the sauce for 2-3 minutes until thick and creamy.
  8. Return the chicken to the skillet, spoon sauce over each piece, and simmer for about 1 minute to reheat.
  9. Garnish with fresh parsley and serve.

Notes

  • Use panko breadcrumbs for extra crispiness.
  • For a spicy version, add red pepper flakes to the sauce.
  • Add vegetables like mushrooms or zucchini for a one-pan meal.
  • Portobello mushrooms can be used as a vegetarian substitute for chicken.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven at 350°F for best texture.

Nutrition

  • Serving Size: 1 cutlet with sauce
  • Calories: 520
  • Sugar: 1g
  • Sodium: 760mg
  • Fat: 34g
  • Saturated Fat: 17g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 36g
  • Cholesterol: 155mg

Sliced Baked Potatoes

by Leave a Comment

Sliced Baked Potatoes are a delightful twist on the classic baked potato. By making thin cuts across the potato without slicing all the way through, I create a fan-like appearance that allows the seasonings and olive oil to seep into every crevice. The result is a crispy-on-the-outside, tender-on-the-inside potato that's both visually appealing and delicious. Sliced Baked Potatoes

Why I Love This Recipe

I love this recipe because it's simple yet impressive. The slicing technique not only enhances the potato's texture but also allows for even cooking and maximum flavor absorption. It's a versatile side dish that pairs well with various main courses, and I can easily customize the seasonings to suit my taste.

Ingredients

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

  • 4 medium Russet potatoes
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon paprika
  • 4 to 6 tablespoons olive oil

Directions

  1. I start by washing and drying the potatoes thoroughly.
  2. Using a sharp knife, I make thin slices across each potato, ensuring I don't cut all the way through. To help with this, I place chopsticks or wooden spoons on either side of the potato as a guide.
  3. I preheat my oven to 400°F (200°C).
  4. In a small bowl, I mix together the salt, black pepper, cayenne pepper, garlic powder, and paprika.
  5. I place the sliced potatoes on a parchment-lined baking tray.
  6. I spritz the potatoes with olive oil, making sure to get some oil between the slices.
  7. I sprinkle the seasoning mixture evenly over the potatoes, allowing some to fall between the slices.
  8. I bake the potatoes for 40 to 45 minutes, or until they're golden brown and crispy on the edges.
  9. Once done, I remove them from the oven and let them cool slightly before serving.

Servings and Timing

This recipe serves 4 people and takes approximately 55 minutes from start to finish, including preparation and baking time.

Variations

  • Cheesy Delight: I sometimes sprinkle shredded cheddar or Parmesan cheese over the potatoes during the last 10 minutes of baking for a cheesy crust.
  • Herb Infusion: Adding fresh herbs like rosemary or thyme between the slices before baking gives the potatoes an aromatic flavor.
  • Spicy Kick: For a spicier version, I increase the amount of cayenne pepper or add crushed red pepper flakes to the seasoning mix.
  • Loaded Potatoes: After baking, I top the potatoes with sour cream, chopped green onions, and crispy bacon bits for a loaded potato experience.

Storage and Reheating

To store leftovers, I place the cooled potatoes in an airtight container and refrigerate them for up to 3 days. When I'm ready to reheat, I preheat the oven to 350°F (175°C) and bake the potatoes for about 10-15 minutes, or until heated through. Alternatively, I can microwave them on high for 2-3 minutes, though the oven method helps retain their crispiness.

FAQs

How do I prevent cutting all the way through the potatoes?

I place chopsticks or wooden spoons on either side of the potato while slicing. This acts as a barrier, preventing the knife from cutting all the way through.

Can I prepare these potatoes ahead of time?

Yes, I can slice and season the potatoes ahead of time. I store them in the refrigerator and bake them when I'm ready to serve.

What type of potatoes work best for this recipe?

Russet potatoes are ideal due to their starchy texture, which results in a fluffy interior and crispy exterior. However, Yukon Gold potatoes also work well.

Can I use butter instead of olive oil?

Absolutely. Melted butter can be used in place of olive oil for a richer flavor. I sometimes use a combination of both for added depth.

How do I ensure the potatoes are crispy?

To achieve crispiness, I make sure to slice the potatoes thinly and evenly, apply oil generously, and bake them at a high temperature. If needed, I broil them for the last 2-3 minutes, keeping a close eye to prevent burning.

Conclusion

Sliced Baked Potatoes are a simple yet elegant side dish that elevates any meal. With their crispy edges and tender centers, they're sure to be a hit at the dinner table. I enjoy experimenting with different seasonings and toppings to keep the dish exciting and tailored to my preferences.

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Sliced Baked Potatoes

Sliced Baked Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Sliced Baked Potatoes, also known as Hasselback Potatoes, are thinly sliced and baked to crispy perfection, allowing seasoning and oil to seep into every crevice for maximum flavor.

Ingredients

  • 4 medium Russet potatoes
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon paprika
  • 4 to 6 tablespoons olive oil

Instructions

  1. Wash and dry the potatoes thoroughly.
  2. Using a sharp knife, make thin slices across each potato without cutting all the way through, using chopsticks or wooden spoons as guides.
  3. Preheat the oven to 400°F (200°C).
  4. In a small bowl, mix the salt, black pepper, cayenne pepper, garlic powder, and paprika.
  5. Place the sliced potatoes on a parchment-lined baking tray.
  6. Spritz the potatoes with olive oil, ensuring some gets between the slices.
  7. Sprinkle the seasoning mixture evenly over the potatoes, letting some fall between the slices.
  8. Bake for 40 to 45 minutes, until golden brown and crispy on the edges.
  9. Remove from the oven and let cool slightly before serving.

Notes

  • Use chopsticks or wooden spoons to avoid cutting through the potato.
  • Add cheese, herbs, or bacon for variation.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven at 350°F (175°C) for 10–15 minutes for best results.

Nutrition

  • Serving Size: 1 potato
  • Calories: 210
  • Sugar: 1g
  • Sodium: 160mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Banana Split Fluff

by Leave a Comment

Banana Split Fluff is a delightful no-bake dessert that captures all the beloved flavors of a classic banana split in a creamy, spoonable form. With layers of banana pudding, whipped topping, marshmallows, and a medley of fruits and nuts, it's a crowd-pleaser that's as easy to make as it is to enjoy. Banana Split Fluff

Why I Love This Recipe

I adore this recipe because it brings together the nostalgic taste of a banana split without the need for ice cream or a freezer. It's perfect for gatherings, potlucks, or just a sweet treat at home. The combination of textures and flavors—creamy, fruity, crunchy, and chocolaty—makes every bite exciting. Plus, it's incredibly simple to prepare, requiring no baking and minimal prep time.

Ingredients

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

  • 1 (3.4 oz) box instant banana pudding mix
  • 1 ½ cups cold milk
  • 1 (8 oz) tub whipped topping (thawed)
  • 1 ½ cups mini marshmallows
  • ½ cup crushed pineapple (drained)
  • 1 cup chopped strawberries
  • 2 bananas, sliced
  • ½ cup chopped nuts (optional)
  • ¼ cup mini chocolate chips
  • Maraschino cherries for topping
  • Optional toppings: whipped cream, sprinkles, extra chopped candy or chocolate pieces

Directions

  1. In a large mixing bowl, whisk together the instant banana pudding mix and cold milk until smooth and thickened.
  2. Gently fold in the whipped topping until well combined.
  3. Stir in the mini marshmallows, crushed pineapple, chopped strawberries, and sliced bananas.
  4. If using, add the chopped nuts and mini chocolate chips, mixing until evenly distributed.
  5. Transfer the mixture to a serving dish or individual cups.
  6. Refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set.
  7. Before serving, top with maraschino cherries and any additional desired toppings like whipped cream or sprinkles.

Servings and Timing

This recipe yields approximately 10 servings. Preparation takes about 15 minutes, with an additional hour of chilling time to set the dessert properly.

Variations

  • Pudding Flavor: Swap out the banana pudding for vanilla or chocolate pudding for a different twist.
  • Fruit Additions: Incorporate other fruits like blueberries, raspberries, or mango chunks for added variety.
  • Nut-Free: Omit the nuts for a nut-free version, or replace them with seeds like sunflower or pumpkin seeds.
  • Chocolate Lovers: Drizzle chocolate syrup over the top or mix in chocolate chunks for an extra chocolaty experience.
  • Cookie Crunch: Add crushed cookies or graham crackers for a delightful crunch.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the bananas may brown over time, so it's best to consume the dessert within this period. This dish is served cold and does not require reheating.

FAQs

How can I prevent the bananas from browning?

To minimize browning, I slice the bananas just before folding them into the mixture. Alternatively, I can toss the banana slices in a bit of lemon juice before adding them, though this may slightly alter the flavor.

Can I make this dessert ahead of time?

Yes, I often prepare Banana Split Fluff a few hours in advance. However, I recommend adding the banana slices closer to serving time to maintain their freshness.

Is it possible to use fresh whipped cream instead of whipped topping?

Absolutely. I can substitute the whipped topping with an equal amount of freshly whipped cream. Just ensure it's whipped to stiff peaks for the best texture.

Can I freeze Banana Split Fluff?

Freezing is not recommended, as the texture may become watery upon thawing, and the fruits may lose their integrity.

What can I serve with Banana Split Fluff?

I enjoy serving it on its own, but it also pairs well with vanilla wafers, graham crackers, or as a topping for cakes and brownies.

Conclusion

Banana Split Fluff is a versatile and delightful dessert that brings the joy of a classic banana split into a convenient, no-bake format. Its creamy texture, combined with the freshness of fruits and the crunch of nuts and chocolate, makes it a favorite for all ages. Whether for a party, a family gathering, or a simple treat at home, this recipe is sure to satisfy any sweet tooth.

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Banana Split Fluff

Banana Split Fluff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
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Description

Banana Split Fluff is a no-bake dessert that combines the flavors of a classic banana split—banana pudding, whipped topping, fruits, marshmallows, and chocolate—in a creamy, spoonable form perfect for gatherings.

Ingredients

  • 1 (3.4 oz) box instant banana pudding mix
  • 1 ½ cups cold milk
  • 1 (8 oz) tub whipped topping (thawed)
  • 1 ½ cups mini marshmallows
  • ½ cup crushed pineapple (drained)
  • 1 cup chopped strawberries
  • 2 bananas, sliced
  • ½ cup chopped nuts (optional)
  • ¼ cup mini chocolate chips
  • Maraschino cherries for topping
  • Optional toppings: whipped cream, sprinkles, extra chopped candy or chocolate pieces

Instructions

  1. In a large mixing bowl, whisk together the instant banana pudding mix and cold milk until smooth and thickened.
  2. Gently fold in the whipped topping until well combined.
  3. Stir in the mini marshmallows, crushed pineapple, chopped strawberries, and sliced bananas.
  4. If using, add the chopped nuts and mini chocolate chips, mixing until evenly distributed.
  5. Transfer the mixture to a serving dish or individual cups.
  6. Refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set.
  7. Before serving, top with maraschino cherries and any additional desired toppings like whipped cream or sprinkles.

Notes

  • Slice bananas just before mixing to reduce browning.
  • Use lemon juice on bananas to further slow browning if needed.
  • Best consumed within 3 days; bananas may brown over time.
  • Fresh whipped cream can be used instead of whipped topping.
  • Not suitable for freezing due to texture changes.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 18g
  • Sodium: 160mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 5mg

Baked Cream Cheese Chicken Taquitos

by Leave a Comment

These Baked Cream Cheese Chicken Taquitos are everything I want in a quick, satisfying meal—crispy on the outside, creamy and flavorful on the inside. Wrapped in golden-brown tortillas, they're stuffed with a savory blend of shredded chicken, cream cheese, and spices that make them irresistible straight out of the oven. Baked Cream Cheese Chicken Taquitos

Why You’ll Love This Recipe

I love this recipe because it’s the perfect combination of comforting and convenient. The filling is incredibly creamy with just the right touch of spice, and baking them gives the taquitos a perfectly crispy shell without deep frying. These are easy to prep ahead, freezer-friendly, and always a hit with both kids and adults. Whether I'm feeding my family or making a game-day snack, these taquitos always disappear fast.

ingredients

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

  • Shredded cooked chicken
  • Cream cheese, softened
  • Sour cream
  • Shredded cheddar cheese
  • Garlic powder
  • Onion powder
  • Ground cumin
  • Chili powder
  • Salt and pepper
  • Small flour tortillas
  • Cooking spray or a light brush of oil

directions

  1. I start by preheating my oven to 425°F (220°C) and lining a baking sheet with parchment paper or spraying it with nonstick spray.
  2. In a large bowl, I mix the shredded chicken with cream cheese, sour cream, shredded cheese, and all the seasonings until everything is well combined.
  3. I warm the tortillas slightly so they're pliable, then spoon about 2–3 tablespoons of the mixture onto each tortilla.
  4. I roll each tortilla tightly and place them seam-side down on the baking sheet.
  5. After spraying or brushing the tops lightly with oil, I bake them for about 15–20 minutes until they’re golden and crispy.

Servings and timing

This recipe makes about 10–12 taquitos, depending on how full I stuff them. It serves 4 people easily. Preparation takes around 15 minutes, and baking adds another 15–20 minutes, so everything is ready in about 30–35 minutes.

Variations

When I want to switch things up, I sometimes use shredded rotisserie chicken for ease or swap in pepper jack cheese for an extra kick. I’ve also added chopped green chiles or jalapeños for some spice. If I’m going gluten-free, I use corn tortillas instead—just warm them well so they don’t crack when rolling.

storage/reheating

I store any leftover taquitos in an airtight container in the fridge for up to 3 days. To reheat, I either pop them in the oven at 375°F for about 10 minutes or use my air fryer to get them crispy again. They can also be frozen before or after baking; I just make sure to wrap them tightly and bake from frozen, adding a few extra minutes.

FAQs

How do I keep the taquitos from unrolling while baking?

I make sure to place them seam-side down on the baking sheet. That keeps them tightly rolled during baking.

Can I use canned chicken in this recipe?

Yes, I’ve used canned chicken when I’m short on time. I just drain it well and shred it before mixing it with the other ingredients.

What can I serve with cream cheese chicken taquitos?

I usually serve them with salsa, guacamole, or a side of Mexican rice. A fresh salad works great, too.

Are these taquitos spicy?

They’re mildly spiced, but I can easily adjust the heat by adding or reducing chili powder, or throwing in diced jalapeños for more heat.

Can I make these ahead of time?

Yes, I often assemble them in advance and refrigerate or freeze them. Then I bake them fresh when I’m ready to serve.

Conclusion

Baked Cream Cheese Chicken Taquitos are one of my go-to recipes when I need something tasty and easy. The creamy, cheesy chicken filling and the crisp baked shell make them completely crave-worthy. Whether I’m making them for a weeknight dinner or a casual get-together, they’re always a winner on the table.

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Baked Cream Cheese Chicken Taquitos

Baked Cream Cheese Chicken Taquitos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10–12 taquitos (serves 4)
  • Category: Appetizer, Main Course
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Halal
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Description

These Baked Cream Cheese Chicken Taquitos are crispy on the outside and creamy on the inside, filled with a savory mix of shredded chicken, cream cheese, and spices, perfect for a quick and satisfying meal.

Ingredients

  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • ¼ cup sour cream
  • ½ cup shredded cheddar cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground cumin
  • ¼ tsp chili powder
  • Salt and pepper, to taste
  • 10–12 small flour tortillas
  • Cooking spray or light oil for brushing

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or spray with nonstick spray.
  2. In a large bowl, combine shredded chicken, cream cheese, sour cream, cheddar cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
  3. Warm the tortillas until pliable. Spoon 2–3 tablespoons of filling onto each tortilla.
  4. Roll tortillas tightly and place seam-side down on the prepared baking sheet.
  5. Lightly spray or brush the tops with oil and bake for 15–20 minutes until golden and crispy.

Notes

  • Use rotisserie or canned chicken for a quicker prep.
  • For added spice, include diced jalapeños or green chiles.
  • Corn tortillas can be used for a gluten-free version.
  • Freeze before or after baking for a convenient make-ahead meal.

Nutrition

  • Serving Size: 3 taquitos
  • Calories: 320
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 65mg

Chocolate Cherry Pie Bliss

by Leave a Comment

This no-bake Chocolate Cherry Pie blends a smooth, cherry-studded cream filling with a rich chocolate crust. It’s a quick and easy dessert that delivers decadent flavor and a gorgeous presentation—perfect for holidays, parties, or just a sweet treat at home. Chocolate Cherry Pie Bliss

Why You’ll Love This Recipe

I like how incredibly easy this pie is to make—no oven, no fuss. The creamy filling mixed with sweet cherries and rich chocolate chips creates a satisfying contrast of flavors and textures. I also appreciate that it’s a make-ahead dessert, so I can prepare it in advance and have a stress-free dessert ready to serve. Whether I’m hosting a gathering or treating myself, this pie always hits the spot.

Ingredients

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

  • 1 pre-made chocolate pie crust
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 can (21 oz) cherry pie filling
  • 8 oz Cool Whip, thawed
  • 1½ cups mini chocolate chips, divided
  • Maraschino cherries for garnish (optional)

Directions

  1. I start by beating the softened cream cheese in a bowl until it’s smooth and creamy.
  2. I gradually mix in the powdered sugar until the filling is light and fluffy.
  3. I gently fold in the cherry pie filling, keeping some visible swirls for a pretty marbled look.
  4. I then fold in the thawed Cool Whip until everything is combined.
  5. I stir in 1 cup of the mini chocolate chips, setting the rest aside for topping.
  6. I pour the mixture into the chocolate pie crust and smooth out the top.
  7. I refrigerate the pie for at least 4 hours so it sets properly.
  8. Just before serving, I sprinkle on the reserved chocolate chips and add maraschino cherries if I want to dress it up.

Servings and Timing

  • Servings: 8 slices
  • Prep Time: 15 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 15 minutes

Variations

I like switching things up depending on what I have on hand. Sometimes I use fresh pitted cherries instead of pie filling for a more natural flavor. If I want something richer, I swap the mini chocolate chips for chopped dark chocolate. Homemade whipped cream works great in place of Cool Whip if I’m in the mood for something fresher. For extra crunch, I toss in some chopped nuts. And when I need a gluten-free option, I use a gluten-free chocolate crust.

Storage/Reheating

I store the pie in the fridge covered with plastic wrap or in an airtight container—it keeps well for up to 5 days. If I want to save it for later, I freeze it without the garnishes and let it thaw in the fridge when I’m ready. Since it’s a no-bake dessert, I serve it chilled and never reheat it.

FAQs

How can I make this pie ahead of time?

I usually make it the night before and keep it in the fridge. It holds up perfectly, and I just add the final toppings before serving.

Can I use a different type of crust?

Yes, I’ve tried graham cracker and Oreo cookie crusts, and both work beautifully with the creamy filling.

Is it possible to make this pie dairy-free?

Yes, I swap the cream cheese and Cool Whip for dairy-free versions and it still turns out great.

Can I add other fruits to the filling?

Definitely—I’ve mixed in strawberries and raspberries before and loved the result.

How do I prevent the pie from becoming too soft?

I make sure to chill it for at least 4 hours, and I only take it out of the fridge right before serving to help it stay firm.

Conclusion

I always turn to this Chocolate Cherry Pie when I need an effortless dessert that delivers big flavor. With its creamy cherry filling, chocolatey crunch, and striking appearance, it’s a dessert I know will impress every time. It’s simple, reliable, and delicious—a recipe I keep coming back to.

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Chocolate Cherry Pie Bliss

Chocolate Cherry Pie Bliss

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
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Description

This no-bake Chocolate Cherry Pie features a creamy, cherry-infused filling nestled in a rich chocolate crust, topped with mini chocolate chips and cherries—perfect for any occasion.

Ingredients

  • 1 pre-made chocolate pie crust
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 can (21 oz) cherry pie filling
  • 8 oz Cool Whip, thawed
  • 1½ cups mini chocolate chips, divided
  • Maraschino cherries for garnish (optional)

Instructions

  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add powdered sugar, beating until light and fluffy.
  3. Gently fold in the cherry pie filling, creating a marbled effect.
  4. Fold in the thawed Cool Whip until well combined and smooth.
  5. Stir in 1 cup of mini chocolate chips, reserving the rest for topping.
  6. Spoon the mixture into the chocolate pie crust and smooth the top.
  7. Refrigerate the pie for at least 4 hours, or until set.
  8. Top with the reserved chocolate chips and maraschino cherries before serving.

Notes

  • Ensure the cream cheese is fully softened for smooth blending.
  • Chill thoroughly for best texture and sliceability.
  • Garnish just before serving for best presentation.
  • Store in the fridge for up to 5 days or freeze without garnishes for up to 1 month.

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 29g
  • Sodium: 190mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 25mg

Lemon Blueberry Scones

by Leave a Comment

These lemon blueberry scones are soft, flaky, and bursting with bright citrus flavor and juicy blueberries. I love how quick they are to make and how they instantly elevate any breakfast or afternoon tea. Lemon Blueberry Scones

Why You’ll Love This Recipe

I love this recipe because it combines the tart zing of lemon with the sweet burst of blueberries in every bite. The texture is rich and tender thanks to heavy cream and just the right amount of butter. I also appreciate that these scones are versatile—I can shape them into wedges, circles, or even drop scones depending on how much time I have. They’re perfect for a weekend treat, a brunch centerpiece, or simply a cozy snack with a cup of tea.

Ingredients

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

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • 6 tablespoons unsalted butter, very cold, cut into small cubes
  • 1 cup blueberries
  • 3 tablespoons lemon zest
  • ¾ cup heavy cream, very cold
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon heavy cream, very cold (for brushing tops)
  • 2 tablespoons sanding sugar (optional)

Directions

  1. I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
  2. In a large bowl, I whisk together the flour, sugar, baking powder, and salt.
  3. I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
  4. I gently fold in the blueberries and lemon zest so the berries are evenly coated in the flour mixture.
  5. In a separate bowl, I whisk together the cream, egg, and vanilla extract.
  6. I pour the wet mixture into the dry ingredients and stir just until a shaggy dough forms.
  7. On a lightly floured surface, I pat the dough into a 6-inch disc and cut it into 6 wedges.
  8. I place the wedges on the prepared baking sheet, brush the tops with heavy cream, and sprinkle with sanding sugar if I’m using it.
  9. I bake the scones for 16 to 19 minutes, rotating the pan halfway through, until they’re golden brown.
  10. I let them cool slightly before serving warm or at room temperature.

Servings and Timing

  • Servings: 6 scones
  • Prep time: 10 minutes
  • Cook time: 16–19 minutes
  • Total time: 26–29 minutes

Variations

  • I sometimes add a lemon glaze on top for extra sweetness and citrus flavor.
  • Instead of blueberries, I’ve used raspberries or chopped strawberries with great results.
  • For a heartier texture, I swap out half the all-purpose flour for whole wheat flour.
  • I like experimenting with flavor by adding a pinch of cinnamon or nutmeg to the dough.
  • When I want a richer scone, I use sour cream or Greek yogurt in place of some of the heavy cream.

Storage/Reheating

I keep leftover scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to reheat them, I warm them in a 300°F (150°C) oven for 5–10 minutes, or microwave them for about 20 seconds until they’re just warmed through.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer to avoid them bleeding into the dough.

How do I make my scones more tender?

I make sure not to overwork the dough and always use cold butter and cream to keep the texture light and flaky.

Can I make the dough ahead of time?

Yes, I often shape the scones and refrigerate them overnight, then bake them fresh in the morning.

What can I use instead of heavy cream?

If I’m out of heavy cream, I’ve used whole milk or a mixture of milk and sour cream, but the texture may be slightly less rich.

How do I know when my scones are done?

I look for golden tops and firm edges, and I use a toothpick to make sure the center comes out clean.

Conclusion

These lemon blueberry scones are everything I want in a homemade baked good—easy to make, full of fresh flavor, and satisfying without being too heavy. Whether I’m baking for a special brunch or just treating myself on a quiet morning, they always hit the spot. I love serving them with tea and a bit of lemon curd or clotted cream for an extra indulgent touch.

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Lemon Blueberry Scones

Lemon Blueberry Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 16–19 minutes
  • Total Time: 26–29 minutes
  • Yield: 6 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

These lemon blueberry scones are soft, flaky, and bursting with bright citrus flavor and juicy blueberries—perfect for breakfast or afternoon tea.

Ingredients

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • 6 tablespoons unsalted butter, very cold, cut into small cubes
  • 1 cup blueberries
  • 3 tablespoons lemon zest
  • ¾ cup heavy cream, very cold
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon heavy cream, very cold (for brushing tops)
  • 2 tablespoons sanding sugar (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  4. Gently fold in blueberries and lemon zest.
  5. In a separate bowl, whisk together cream, egg, and vanilla extract.
  6. Pour wet ingredients into dry and stir until a shaggy dough forms.
  7. Pat dough into a 6-inch disc on a floured surface and cut into 6 wedges.
  8. Place wedges on prepared sheet, brush with cream, and sprinkle with sanding sugar.
  9. Bake for 16–19 minutes, rotating halfway through, until golden brown.
  10. Let cool slightly before serving warm or at room temperature.

Notes

  • Use frozen blueberries directly from freezer to prevent bleeding.
  • Do not overwork the dough to keep scones tender.
  • Shape and refrigerate scones overnight for easy morning baking.
  • Replace some cream with sour cream or Greek yogurt for richness.
  • Optional lemon glaze adds extra sweetness and flavor.

Nutrition

  • Serving Size: 1 scone
  • Calories: 290
  • Sugar: 10g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Ground Beef Zucchini Sweet Potato Skillet

by Leave a Comment

This Ground Beef Zucchini Sweet Potato Skillet is a hearty, nutritious, and flavorful one-pan meal. With tender sweet potatoes, savory ground beef, and crisp zucchini, it's a wholesome dish that's perfect for busy weeknights or meal prep. Ground Beef Zucchini Sweet Potato Skillet

Why I Love This Recipe

I love this recipe because it's quick, easy, and packed with flavor. The combination of sweet potatoes and zucchini adds a delightful texture and taste, while the ground beef provides a satisfying protein boost. Plus, it's all made in one skillet, making cleanup a breeze.

Ingredients

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

  • 1 pound ground beef
  • 2 medium zucchinis, diced
  • 1 large sweet potato, peeled and cubed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish)

Directions

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
  2. Add the ground beef to the skillet, breaking it apart with a spoon as it cooks. Brown the beef for 5-7 minutes or until no longer pink. Drain any excess grease if needed.
  3. Stir in the sweet potato cubes and season with smoked paprika, oregano, salt, and black pepper. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
  4. Add the diced zucchini to the skillet, cooking uncovered for an additional 5 minutes to soften while maintaining a slight crunch.
  5. Remove from heat and garnish with fresh parsley before serving warm.

Servings and Timing

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

Variations

  1. Spicy Southwest Twist: Add a can of diced tomatoes with green chilies for a touch of acidity and spice. Sprinkle in some chili powder and cumin for a bold, Tex-Mex flavor. Top it off with shredded cheddar cheese and fresh cilantro for a zesty finish.
  2. Italian-Inspired Delight: Swap the smoked paprika and oregano with Italian seasoning and a dash of balsamic vinegar. Add diced bell peppers and cherry tomatoes to the mix for a burst of color and flavor. Serve with a sprinkle of Parmesan cheese and fresh basil on top.
  3. Asian Fusion Flavor: Replace the smoked paprika with soy sauce, ginger, and a dash of sesame oil. Add some thinly sliced bell peppers and snap peas for crunch. Serve over steamed rice or noodles and garnish with sesame seeds and green onions.

Storage and Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat to maintain texture, or microwave in short bursts to avoid overcooking.

FAQs

What can I use instead of ground beef?

I often substitute ground beef with ground turkey or chicken for a leaner option. Both work well and absorb the flavors beautifully.

Can I make this dish vegetarian?

Absolutely. I replace the ground beef with plant-based meat alternatives or a mix of beans and lentils for a hearty vegetarian version.

How do I ensure the sweet potatoes cook evenly?

I dice the sweet potatoes into small, uniform cubes. This ensures they cook evenly and become tender within the suggested cooking time.

Can I freeze this skillet meal?

Yes, I let the dish cool completely, then store it in freezer-safe containers for up to 2 months. I thaw it overnight in the refrigerator before reheating.

What other vegetables can I add?

I sometimes add bell peppers, mushrooms, or spinach to increase the vegetable content and add more flavors and textures.

Conclusion

This Ground Beef Zucchini Sweet Potato Skillet is a versatile and delicious meal that's perfect for any night of the week. It's easy to prepare, customizable, and packed with nutrients. I enjoy making it for my family and love how it brings everyone to the table with smiles.

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Ground Beef Zucchini Sweet Potato Skillet

Ground Beef Zucchini Sweet Potato Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
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Description

This Ground Beef Zucchini Sweet Potato Skillet is a hearty, nutritious, and flavorful one-pan meal made with tender sweet potatoes, savory ground beef, and crisp zucchini—perfect for busy weeknights or meal prep.

Ingredients

  • 1 pound ground beef
  • 2 medium zucchinis, diced
  • 1 large sweet potato, peeled and cubed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
  2. Add the ground beef to the skillet, breaking it apart with a spoon as it cooks. Brown the beef for 5-7 minutes or until no longer pink. Drain any excess grease if needed.
  3. Stir in the sweet potato cubes and season with smoked paprika, oregano, salt, and black pepper. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
  4. Add the diced zucchini to the skillet, cooking uncovered for an additional 5 minutes to soften while maintaining a slight crunch.
  5. Remove from heat and garnish with fresh parsley before serving warm.

Notes

  • Dice sweet potatoes evenly for consistent cooking.
  • Use lean ground beef to reduce excess grease.
  • Fresh herbs can enhance flavor significantly.
  • This dish can be customized with various spices or vegetables.

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 350
  • Sugar: 6g
  • Sodium: 420mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 60mg

Brown Butter Garlic Mashed Potatoes

by Leave a Comment

These Brown Butter Garlic Mashed Potatoes are rich, creamy, and full of deep, savory flavor. The nutty aroma of browned butter combines perfectly with mellow, roasted garlic and a touch of tangy cream cheese, making this side dish incredibly indulgent and comforting. Brown Butter Garlic Mashed Potatoes

Why You’ll Love This Recipe

I love how this dish turns simple mashed potatoes into something extraordinary. The browned butter adds a toasty richness I can’t get enough of, and the roasted garlic brings a gentle sweetness that’s never overpowering. It’s easy to make, uses just a few staple ingredients, and pairs with everything from holiday roasts to weekday dinners. Plus, I can prep it in advance and reheat without losing that creamy goodness.

Ingredients

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

  • 2 lbs potatoes (Russet or Yukon Gold)
  • 1 head garlic
  • 5 tablespoon unsalted butter
  • 3 tablespoon cream cheese
  • ½ cup whole milk (warm or hot)
  • Salt and pepper to taste

Directions

  1. I start by roasting the garlic. I slice off the top third of a whole garlic head, drizzle it with oil, wrap it in foil, and roast it at 400°F for about 20–30 minutes until it’s soft and golden. Once it cools, I squeeze out the cloves.
  2. While the garlic roasts, I peel and cut the potatoes into large chunks. I place them in a pot, cover them with cold water by about an inch, season the water generously with salt, and boil them for 20–30 minutes until they’re fork-tender.
  3. As the potatoes cook, I brown the butter. I melt it in a pan over medium heat, stirring constantly. It foams, then turns golden and smells nutty—at that point, I pull it off the heat.
  4. After draining the potatoes, I return them to the pot and add the roasted garlic, browned butter, cream cheese, and warm milk. I mash everything together until it’s smooth and creamy, then season with salt and pepper to taste.

Servings and Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Variations

  • For a dairy-free version, I swap the milk and cream cheese with plant-based alternatives.
  • I like to add fresh chopped herbs like parsley, chives, or thyme for a fragrant twist.
  • To make them cheesy, I stir in shredded Parmesan or cheddar while mashing.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of milk and warm them gently on the stovetop or in the microwave until hot and creamy again.

FAQs

How do I prevent my mashed potatoes from becoming gummy?

I avoid overmixing and use a hand masher or potato ricer. Tools like blenders or food processors can overwork the starch and turn the potatoes gluey.

Can I make these mashed potatoes ahead of time?

Yes, I often make them the day before. I keep them in the fridge and reheat with a bit of milk to restore their silky texture.

What type of potatoes work best for this recipe?

I prefer Russet for a fluffy mash or Yukon Gold for a creamier texture. Sometimes I even mix both for the best of both worlds.

Can I use minced garlic instead of roasted?

I can, especially if I’m short on time. I sauté it in the browned butter until fragrant to mellow out the sharpness.

How can I make this recipe vegan?

I replace the butter with plant-based butter, use vegan cream cheese, and substitute the milk with almond, oat, or soy milk.

Conclusion

These Brown Butter Garlic Mashed Potatoes are a luxurious twist on a classic comfort food. I love serving them as a side dish for everything from holiday meals to casual dinners. The deep flavors and creamy texture always make them a standout on the table.

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Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Boiled and Mashed
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Brown Butter Garlic Mashed Potatoes are rich, creamy, and full of deep, savory flavor. The nutty aroma of browned butter and mellow, roasted garlic creates a luxurious twist on classic mashed potatoes.

Ingredients

  • 2 lbs potatoes (Russet or Yukon Gold)
  • 1 head garlic
  • 5 tbsp unsalted butter
  • 3 tbsp cream cheese
  • ½ cup whole milk (warm or hot)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F. Slice off the top third of the garlic head, drizzle with oil, wrap in foil, and roast for 20–30 minutes until soft and golden. Let cool, then squeeze out the cloves.
  2. Peel and cut potatoes into large chunks. Place in a pot, cover with cold salted water, and boil for 20–30 minutes until fork-tender.
  3. Meanwhile, melt butter in a pan over medium heat, stirring constantly until it foams and turns golden brown. Remove from heat once it smells nutty.
  4. Drain the potatoes and return to the pot. Add roasted garlic, browned butter, cream cheese, and warm milk.
  5. Mash until smooth and creamy. Season with salt and pepper to taste. Serve warm.

Notes

  • Use a hand masher or ricer to avoid gummy potatoes.
  • Can be made ahead and reheated with a splash of milk.
  • Customize with herbs or cheese for added flavor.

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 2g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Roasted Rhubarb Scones with Premium Organic Flour – The Perfect Springtime Brunch Recipe

by Leave a Comment

These Roasted Rhubarb Scones are delightfully tender, flaky, and filled with deliciously sweet-tart rhubarb, topped with a luxurious homemade rhubarb glaze. Ideal for spring brunches, tea-time snacks, or any cozy gathering, these scones elevate my baking to a gourmet experience. Roasted Rhubarb Scones with Premium Organic Flour – The Perfect Springtime Brunch Recipe

Why I Love This Recipe

  • Seasonal Freshness: I capture the vibrant flavors of spring rhubarb.
  • Easy-to-follow: Perfect even for me as a novice baker.
  • Versatile Treat: Excellent for breakfast, brunch, or an elegant tea snack.

Ingredients

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

For the roasted rhubarb:

  • 8 cups diced fresh rhubarb (½-inch pieces)
  • 1 cup sugar

For the scone dough:

  • 2½ cups premium organic flour
  • 3 tablespoons sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup imported Irish butter, cubed and cold
  • 1 cup buttermilk
  • 1 egg

For the glaze:

  • 2 cups icing sugar
  • A few teaspoons syrup from roasted rhubarb
  • Cream, as needed to thin the glaze

Directions

  1. Roasting the Rhubarb: I preheat my oven to 350°F (175°C). Then, I spread the diced rhubarb evenly on a parchment-lined baking sheet and sprinkle it generously with sugar. I roast it for 45–60 minutes until the rhubarb softens and releases syrup. After roasting, I let it cool completely and refrigerate any unused portion.
  2. Making the Tender Scone Dough: I increase the oven temperature to 400°F (200°C). In a large mixing bowl, I combine the flour, sugar, baking powder, baking soda, and salt. I cut in the cold cubed butter with a pastry blender or fork until the mixture resembles coarse crumbs.
  3. Combining Wet Ingredients: In a separate bowl, I whisk together the buttermilk and egg. I gently incorporate this into the flour mixture, mixing only until just combined to avoid overworking the dough and to keep the scones flaky.
  4. Filling and Shaping the Scones: I turn the dough onto a lightly floured surface and knead it gently. I form a long rectangle approximately ½ inch thick. Using a slotted spoon, I layer the roasted rhubarb in the center third of the dough rectangle. I fold the bottom third of the dough upward, layer more rhubarb, then fold the top third down over the filling, sealing gently. I cut the dough into triangles with a dough cutter or sharp knife.
  5. Baking to Perfection: I arrange the scone triangles in a circular pattern on a parchment-lined baking sheet and bake them at 400°F (200°C) for about 15 minutes until lightly golden.
  6. Preparing the Rhubarb Glaze: In a bowl, I mix the icing sugar with a few teaspoons of the reserved roasted rhubarb syrup. I add cream gradually until a silky glaze consistency is reached.
  7. Final Touches: I drizzle the glaze generously over the warm scones and allow it to set slightly before serving.

Servings and Timing

  • Servings: This recipe yields approximately 12 scones.
  • Preparation Time: 20 minutes
  • Roasting Time: 45–60 minutes
  • Baking Time: 15 minutes
  • Total Time: Approximately 1 hour and 35 minutes

Variations

  • Gluten-Free: I substitute the premium organic flour with a gluten-free baking mix.
  • Natural Sweeteners: I use natural sweeteners or organic sugar substitutes for a healthier twist.
  • Add-ins: Sometimes, I add white chocolate chips or chopped nuts for extra flavor and texture.

Storage and Reheating

  • Storage: These scones taste best fresh, but I can store them in an airtight container for up to two days.
  • Freezing: I freeze unglazed scones individually wrapped for up to one month and glaze them after reheating.
  • Reheating: To reheat, I warm the scones in a preheated oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I use frozen rhubarb?

Absolutely! I thaw and drain the excess liquid before roasting to achieve the best texture.

What makes imported Irish butter superior for baking?

Imported Irish butter has a higher fat content, yielding exceptionally tender and flavorful baked goods.

Can I make these scones ahead of time?

Yes, I prepare the scones and freeze them unbaked. When ready to enjoy, I bake them directly from the freezer, adding a few extra minutes to the baking time.

How do I prevent the scones from spreading too much during baking?

I ensure the dough is cold before baking and avoid overworking it to maintain the scones' shape.

Can I add other fruits to this recipe?

Certainly! I sometimes add strawberries or blueberries along with the rhubarb for a delightful twist.

Conclusion

These Roasted Rhubarb Scones with Premium Organic Flour are a delightful addition to my springtime baking repertoire. Their tender, flaky texture combined with the sweet-tart flavor of roasted rhubarb and a luxurious glaze makes them perfect for any occasion. Whether I'm hosting a brunch or enjoying a quiet tea time, these scones never fail to impress.

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Roasted Rhubarb Scones with Premium Organic Flour – The Perfect Springtime Brunch Recipe

Roasted Rhubarb Scones with Premium Organic Flour – The Perfect Springtime Brunch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 scones
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delightfully tender and flaky scones filled with sweet-tart roasted rhubarb and topped with a silky rhubarb glaze—perfect for springtime brunch or tea.

Ingredients

  • 8 cups diced fresh rhubarb (½-inch pieces)
  • 1 cup sugar
  • 2½ cups premium organic flour
  • 3 tablespoons sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup imported Irish butter, cubed and cold
  • 1 cup buttermilk
  • 1 egg
  • 2 cups icing sugar
  • A few teaspoons syrup from roasted rhubarb
  • Cream, as needed to thin the glaze

Instructions

  1. Preheat oven to 350°F (175°C). Spread diced rhubarb on a parchment-lined baking sheet, sprinkle with sugar, and roast for 45–60 minutes until soft and syrupy. Cool completely.
  2. Increase oven temperature to 400°F (200°C). In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs.
  3. In a separate bowl, whisk buttermilk and egg. Gently mix into flour mixture just until combined.
  4. Turn dough onto a floured surface, knead gently, and form a ½-inch thick rectangle. Layer rhubarb down the center, fold the bottom third up, add more rhubarb, then fold the top third down and seal gently. Cut into triangles.
  5. Arrange scones on a parchment-lined baking sheet and bake at 400°F (200°C) for 15 minutes until lightly golden.
  6. Mix icing sugar with a few teaspoons of reserved rhubarb syrup, adding cream as needed for glaze consistency.
  7. Drizzle glaze over warm scones and let set slightly before serving.

Notes

  • Use cold butter and avoid overworking the dough to maintain flakiness.
  • Unbaked scones can be frozen and baked directly from frozen.
  • Substitute gluten-free flour for a gluten-free version.
  • Natural sweeteners can be used as an alternative to refined sugar.

Nutrition

  • Serving Size: 1 scone
  • Calories: 230
  • Sugar: 16g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Blackened Chicken and Sweet Potato Bowls

by Leave a Comment

I love making these Blackened Chicken and Sweet Potato Bowls because they combine bold spices, tender roasted sweet potatoes, juicy seared chicken, and hearty wild rice. The hot honey dressing ties everything together with just the right balance of sweet and tangy. It’s a vibrant, wholesome meal I turn to again and again. Blackened Chicken and Sweet Potato Bowls

Why You’ll Love This Recipe

I find this recipe incredibly satisfying for several reasons:

  • The blackening spice adds a deep, smoky flavor to both the chicken and the sweet potatoes.
  • Roasting the sweet potatoes enhances their natural sweetness, balancing out the spices.
  • The hot honey dressing gives a sweet, tangy punch that brings the bowl to life.
  • Wild rice adds a nutty texture that keeps the dish hearty and filling.
  • I can easily swap ingredients to suit whatever I have on hand or fit my dietary needs.

Ingredients

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

  • For the Blackening Spice:
    • 2 teaspoons paprika
    • ½ teaspoon cayenne pepper (optional)
    • 2 teaspoons dried thyme
    • 2 teaspoons garlic powder
    • 1 teaspoon freshly ground black pepper
    • ½ teaspoon dried rosemary
  • For the Wild Rice:
    • 1 cup wild rice
    • 3 cups low-sodium chicken broth
    • ½ teaspoon kosher salt
  • For the Sweet Potatoes:
    • 1 large sweet potato, diced (about 4 cups)
    • 1 tablespoon olive oil
    • ½ teaspoon kosher salt
  • For the Hot Honey Dressing:
    • 3 tablespoons Dijon mustard
    • ¼ cup olive oil
    • 2 tablespoons honey
    • 1 tablespoon apple cider vinegar
    • 2 tablespoons fresh lemon juice
    • 2 cloves garlic, minced
    • ¼ teaspoon cayenne pepper
    • ½ teaspoon dried thyme
    • ½ teaspoon kosher salt
  • For the Chicken:
    • 1½ pounds boneless, skinless chicken breast
    • 1½ teaspoons kosher salt
    • 1 teaspoon arrowroot or tapioca flour
    • 2 tablespoons olive oil
  • To Assemble:
    • 4 cups thinly shredded red cabbage
    • 4 cups thinly sliced lacinato kale, ribs removed
    • ½ cup chopped cilantro
    • ½ cup chopped smoked almonds

Directions

  1. Preheat the oven to 425°F (220°C).
  2. Mix the blackening spice ingredients in a small bowl.
  3. Rinse the wild rice under cold water. In a pot, combine it with chicken broth and salt. Bring to a boil, then reduce heat, cover, and simmer for about 40 minutes until tender. Remove from heat and let it sit covered.
  4. Toss the diced sweet potatoes with olive oil, salt, and 2 teaspoons of the blackening spice. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
  5. Whisk together the dressing ingredients until smooth and well combined.
  6. Pound the chicken breasts to an even thickness. Season with salt, arrowroot or tapioca flour, and the remaining blackening spice. Heat oil in a skillet over medium-high heat and sear the chicken for about 4 minutes per side, until fully cooked. Let rest before slicing.
  7. In a bowl, toss cabbage, kale, and cilantro with a few spoonfuls of dressing. Assemble bowls by layering greens, wild rice, roasted sweet potatoes, sliced chicken, and almonds. Drizzle with extra dressing as desired.

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes

Variations

  • I like using tofu or shrimp instead of chicken when I want a change in protein.
  • Quinoa or brown rice makes a great substitute for wild rice.
  • Sometimes I swap in spinach or arugula for the kale and cabbage.
  • To keep it nut-free, I leave out the almonds or use roasted sunflower seeds.
  • I adjust the amount of cayenne if I want the dish less (or more) spicy.

Storage/Reheating

  • I store leftovers in airtight containers in the refrigerator for up to 4 days.
  • When reheating, I warm the rice, sweet potatoes, and chicken in the microwave or a skillet. I always add fresh greens and dressing afterward to keep them crisp and flavorful.

FAQs

What is blackened chicken?

Blackened chicken is coated in a blend of spices and seared at high heat to form a dark, flavorful crust.

Can I make this vegetarian?

Yes, I replace the chicken with tofu or chickpeas and use vegetable broth for the rice.

Is the hot honey dressing spicy?

It has a mild kick from cayenne pepper, but I can easily adjust the heat by using more or less.

Can I prepare this ahead of time?

Absolutely. I often make the rice, dressing, and roasted sweet potatoes in advance so I can quickly assemble bowls throughout the week.

What other toppings work well?

I sometimes add avocado slices, pickled onions, or a little crumbled feta to switch up the flavor.

Conclusion

These Blackened Chicken and Sweet Potato Bowls are a balanced and flavorful meal that I love coming back to. With a mix of spice, sweetness, crunch, and fresh greens, every bite feels satisfying and nourishing. It’s a go-to recipe in my kitchen for both meal prep and weeknight dinners.

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Blackened Chicken and Sweet Potato Bowls

Blackened Chicken and Sweet Potato Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting, Searing
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

A vibrant and wholesome bowl featuring smoky blackened chicken, roasted sweet potatoes, nutty wild rice, fresh greens, and a tangy hot honey dressing.

Ingredients

  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper (optional)
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried rosemary
  • 1 cup wild rice
  • 3 cups low-sodium chicken broth
  • ½ teaspoon kosher salt (for rice)
  • 1 large sweet potato, diced (about 4 cups)
  • 1 tablespoon olive oil (for sweet potatoes)
  • ½ teaspoon kosher salt (for sweet potatoes)
  • 3 tablespoons Dijon mustard
  • ¼ cup olive oil (for dressing)
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • ¼ teaspoon cayenne pepper (for dressing)
  • ½ teaspoon dried thyme (for dressing)
  • ½ teaspoon kosher salt (for dressing)
  • 1½ pounds boneless, skinless chicken breast
  • 1½ teaspoons kosher salt (for chicken)
  • 1 teaspoon arrowroot or tapioca flour
  • 2 tablespoons olive oil (for chicken)
  • 4 cups thinly shredded red cabbage
  • 4 cups thinly sliced lacinato kale, ribs removed
  • ½ cup chopped cilantro
  • ½ cup chopped smoked almonds

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Mix the blackening spice ingredients in a small bowl.
  3. Rinse the wild rice under cold water. In a pot, combine it with chicken broth and salt. Bring to a boil, then reduce heat, cover, and simmer for about 40 minutes until tender. Let it sit covered off the heat.
  4. Toss diced sweet potatoes with olive oil, salt, and 2 teaspoons of the blackening spice. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
  5. Whisk all dressing ingredients until smooth and well combined.
  6. Pound chicken to even thickness. Season with salt, flour, and remaining blackening spice. Sear in oil over medium-high heat for 4 minutes per side until cooked through. Rest and slice.
  7. Toss cabbage, kale, and cilantro with a few spoonfuls of dressing. Assemble bowls with greens, wild rice, roasted sweet potatoes, sliced chicken, and almonds. Drizzle with dressing as desired.

Notes

  • Tofu or shrimp can replace the chicken for a different protein.
  • Substitute quinoa or brown rice for wild rice if desired.
  • Spinach or arugula can be used instead of kale and cabbage.
  • For a nut-free version, omit almonds or use roasted sunflower seeds.
  • Adjust cayenne pepper for more or less spice.
  • Store leftovers in airtight containers for up to 4 days.
  • Reheat rice, sweet potatoes, and chicken separately; add fresh greens and dressing after warming.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 580
  • Sugar: 10g
  • Sodium: 870mg
  • Fat: 26g
  • Saturated Fat: 4g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 7g
  • Protein: 40g
  • Cholesterol: 95mg

Creamed Cabbage and Ground Beef Casserole

by Leave a Comment

This Creamed Cabbage and Ground Beef Casserole is a hearty, comforting dish that combines tender cabbage, savory ground beef, and a rich, creamy sauce baked together into one satisfying meal. It’s perfect for busy weeknights or cozy family dinners when I need something filling and flavorful. Creamed Cabbage and Ground Beef Casserole

Why You’ll Love This Recipe

I love how easy and budget-friendly this recipe is. It uses simple, everyday ingredients, yet delivers incredible taste. The creamy sauce balances out the earthy cabbage and seasoned beef perfectly. It’s also a one-pan dish, which makes clean-up a breeze. Whether I’m feeding a crowd or just meal-prepping for the week, this casserole always hits the spot.

ingredients

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

ground beef
green cabbage
onion
garlic
butter
flour
milk
sour cream
shredded cheese (cheddar or mozzarella works well)
salt
black pepper
paprika

directions

  1. I start by preheating the oven to 375°F (190°C).
  2. In a large skillet, I brown the ground beef over medium heat until fully cooked. Then, I drain the excess grease and set the beef aside.
  3. In the same skillet, I melt butter and sauté the chopped onion and garlic until they’re soft and fragrant.
  4. I stir in the flour and cook for a minute before gradually whisking in the milk to create a creamy roux.
  5. Once thickened, I stir in the sour cream and half of the shredded cheese until smooth. I season the sauce with salt, pepper, and paprika to taste.
  6. In a large pot, I boil the chopped cabbage for about 5–7 minutes until slightly tender, then drain well.
  7. I combine the beef, cabbage, and creamy sauce in a large bowl, mixing thoroughly.
  8. I transfer everything into a greased baking dish, top it with the remaining cheese, and bake for 25–30 minutes or until bubbly and golden on top.

Servings and timing

This recipe makes about 6 servings. Prep time takes roughly 20 minutes, and cook time is about 30 minutes, so I can have this meal ready in under an hour.

Variations

Sometimes I like to swap the ground beef for ground turkey for a different flavor. For a low-carb version, I skip the flour and use heavy cream instead of milk. I’ve also added mushrooms, carrots, or bell peppers to the mix for extra veggies and texture. A dash of hot sauce or mustard in the cream sauce also gives a nice kick.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I usually pop it in the oven at 350°F for about 15–20 minutes or microwave individual portions until heated through. It freezes well too—just make sure it’s cooled before wrapping tightly and freezing for up to 2 months.

FAQs

How do I prevent the casserole from being watery?

I make sure to drain the cabbage well after boiling, and I cook down the sauce until it thickens to avoid excess moisture.

Can I make this dish ahead of time?

Yes, I often assemble it a day in advance and store it in the fridge. Then, I just bake it when I’m ready to serve.

What’s the best cheese to use?

I prefer sharp cheddar for a bold flavor, but mozzarella or a cheese blend also works nicely for a milder taste.

Can I use pre-shredded cabbage?

Absolutely, pre-shredded cabbage or coleslaw mix can save me prep time and still tastes great in this dish.

Is this casserole gluten-free?

It’s not gluten-free as written, but I can make it gluten-free by using a gluten-free flour blend or cornstarch in the sauce.

Conclusion

This Creamed Cabbage and Ground Beef Casserole is the kind of meal I turn to when I want something cozy, filling, and easy to pull together. The creamy sauce, tender cabbage, and savory beef make a comforting combo that always satisfies. Whether I serve it fresh out of the oven or enjoy the leftovers, it never disappoints.

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Creamed Cabbage and Ground Beef Casserole

Creamed Cabbage and Ground Beef Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A hearty and comforting casserole made with tender cabbage, seasoned ground beef, and a creamy cheese sauce, baked to golden perfection. Ideal for weeknights or family dinners.

Ingredients

  • 1 lb ground beef
  • 1 medium green cabbage, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • ½ cup sour cream
  • 1 ½ cups shredded cheese (cheddar or mozzarella, divided)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, brown ground beef over medium heat until cooked through. Drain excess grease and set aside.
  3. In the same skillet, melt butter and sauté chopped onion and garlic until soft and fragrant.
  4. Add flour and stir for 1 minute. Gradually whisk in milk to form a creamy sauce.
  5. Stir in sour cream and half of the shredded cheese. Season with salt, pepper, and paprika.
  6. Boil chopped cabbage in a large pot for 5–7 minutes until slightly tender. Drain well.
  7. In a large bowl, combine beef, cabbage, and creamy sauce. Mix thoroughly.
  8. Transfer mixture into a greased baking dish. Top with remaining cheese.
  9. Bake for 25–30 minutes or until bubbly and golden on top.

Notes

  • Drain cabbage well to avoid a watery casserole.
  • Can be assembled a day ahead and baked later.
  • Use sharp cheddar for more flavor or mozzarella for a milder taste.
  • Store leftovers in the fridge for up to 4 days or freeze for 2 months.
  • Reheat in oven at 350°F for 15–20 minutes or microwave individual servings.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 6g
  • Sodium: 580mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 11g
  • Trans Fat: 0.5g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 85mg

Crispy Hot Honey Feta Chicken

by Leave a Comment

Crispy Hot Honey Feta Chicken is a bold, flavor-packed dish that balances sweet, spicy, and savory in every bite. I pan-sear the chicken to lock in the juices and finish it in the oven for a perfectly crispy outside. The hot honey drizzle and crumbled feta on top create a contrast that’s rich, tangy, and irresistibly good. It’s one of those recipes I go back to when I want something impressive but easy to make. Crispy Hot Honey Feta Chicken

Why You’ll Love This Recipe

I love how this dish comes together quickly with minimal ingredients but delivers maximum flavor. The chicken stays juicy with a crispy crust, while the hot honey adds a spicy-sweet glaze that gets mellowed out by creamy, salty feta. It feels fancy enough for company but is simple enough to make on a weeknight. Plus, the combination of textures—crispy, creamy, sticky—makes every bite exciting.

Ingredients

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

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup crumbled feta cheese
  • 3 tablespoons hot honey
  • Fresh parsley for garnish

Directions

  1. I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
  2. Then I coat the chicken breasts with olive oil and season them with garlic powder, paprika, salt, and pepper.
  3. In a hot skillet over medium-high heat, I sear each chicken breast for about 3 to 4 minutes per side, just until golden.
  4. I transfer the chicken to the baking sheet and bake it for 15 to 20 minutes, until it reaches an internal temperature of 165°F (75°C).
  5. Once baked, I drizzle the hot honey over each piece and sprinkle the crumbled feta on top.
  6. I put it back in the oven for another 5 minutes to let the honey caramelize and the feta soften.
  7. To finish, I garnish with fresh parsley and serve immediately.

Servings and timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Variations

  • I sometimes switch out the feta with goat cheese or blue cheese for a stronger flavor.
  • To adjust the heat, I play around with different types of hot honey or add a dash of red pepper flakes.
  • For a lighter version, I skip the sear and go straight to baking.
  • Boneless chicken thighs work well if I want something juicier.
  • Adding herbs like rosemary or thyme gives the dish a more aromatic profile.

Storage/Reheating

  • I store any leftovers in an airtight container in the fridge for up to 3 days.
  • To reheat, I prefer using the oven at 350°F (175°C) to keep the chicken crispy.
  • If I’m freezing, I leave off the honey and feta until after reheating. Frozen portions can last up to 2 months.

FAQs

How do I make hot honey at home?

I combine regular honey with a bit of hot sauce or crushed red pepper flakes, then gently warm it on the stove to infuse the heat.

Can I use chicken thighs instead?

Absolutely. I often use boneless, skinless chicken thighs when I want extra juiciness.

What sides go best with this dish?

I like pairing it with roasted veggies, a crisp salad, or mashed potatoes for a balanced meal.

Can I make this dish ahead of time?

Yes, I sometimes prepare the chicken ahead, then add the honey and feta and reheat just before serving.

How do I keep the chicken moist?

I always check the internal temperature to avoid overcooking—165°F (75°C) is the sweet spot.

Conclusion

Crispy Hot Honey Feta Chicken is the kind of recipe I turn to when I want to impress without a lot of fuss. It’s full of bold, balanced flavors and has a texture combination that’s just plain fun to eat. Whether for a casual dinner or something a little more special, this dish always delivers.

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Crispy Hot Honey Feta Chicken

Crispy Hot Honey Feta Chicken

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: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Crispy Hot Honey Feta Chicken is a sweet, spicy, and savory dish featuring pan-seared chicken breasts finished in the oven, topped with hot honey and crumbled feta for a flavor-packed and texturally rich meal.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup crumbled feta cheese
  • 3 tablespoons hot honey
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Coat the chicken breasts with olive oil and season with garlic powder, paprika, salt, and pepper.
  3. Sear the chicken in a hot skillet over medium-high heat for about 3 to 4 minutes per side until golden.
  4. Transfer the chicken to the baking sheet and bake for 15 to 20 minutes, or until it reaches an internal temperature of 165°F (75°C).
  5. Drizzle hot honey over the baked chicken and sprinkle crumbled feta on top.
  6. Return the chicken to the oven for another 5 minutes to caramelize the honey and soften the feta.
  7. Garnish with fresh parsley and serve immediately.

Notes

  • Use goat cheese or blue cheese as a substitute for feta if preferred.
  • Adjust the spice level by using different hot honeys or adding red pepper flakes.
  • For a lighter version, skip searing and go straight to baking.
  • Boneless chicken thighs can be used for a juicier option.
  • Enhance the aroma with herbs like rosemary or thyme.

Nutrition

  • Serving Size: 1 chicken breast
  • Calories: 360
  • Sugar: 8g
  • Sodium: 620mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0g
  • Protein: 40g
  • Cholesterol: 105mg

Moist Lemon Cheesecake Cake

by Leave a Comment

This moist lemon cheesecake cake brings together two beloved desserts in one irresistible treat. It features layers of tender lemon cake sandwiched with a creamy cheesecake center and finished with a luscious lemon glaze. It’s tangy, rich, and the perfect blend of textures and flavors. Moist Lemon Cheesecake Cake

Why You’ll Love This Recipe

I love how this cake combines the bright citrus flavor of lemon with the creamy decadence of cheesecake. The contrast between the fluffy cake and the dense cheesecake layer is delightful in every bite. It’s a showstopper dessert that’s perfect for spring gatherings, holidays, or any day I’m craving something extra special.

Ingredients

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

lemon cake mix (or homemade lemon cake batter)
eggs
oil
water
cream cheese
sugar
vanilla extract
sour cream
lemon zest
lemon juice
powdered sugar (for the glaze)

Directions

  1. I start by preheating the oven to 325°F and greasing a springform pan or deep cake pan.
  2. Then I prepare the cheesecake layer: beat the cream cheese until smooth, mix in sugar, eggs, vanilla, sour cream, and lemon zest until everything is creamy and well combined.
  3. I pour the cheesecake mixture into the prepared pan and bake for about 45–50 minutes, or until set. Once done, I let it cool completely and chill in the fridge for at least 2 hours.
  4. For the cake, I prepare the lemon cake batter according to the package instructions or my favorite homemade recipe.
  5. I pour half of the cake batter into a greased 9-inch cake pan, gently place the chilled cheesecake layer on top, and then cover with the remaining cake batter.
  6. I bake the assembled cake at 350°F for about 50–60 minutes, checking for doneness with a toothpick.
  7. Once cooled, I drizzle a glaze made from lemon juice and powdered sugar over the top before serving.

Servings and timing

This cake serves 12 and takes about 2 hours and 30 minutes from start to finish, including baking and chilling time. Preparation takes around 30 minutes, and baking both layers takes roughly 1 hour and 50 minutes in total.

Variations

I sometimes add fresh blueberries or raspberries between the cake and cheesecake layers for a fruity surprise. For a richer twist, I’ve also used lemon curd between layers. If I want to go lighter, I reduce the amount of glaze or skip it entirely for a more subtle finish.

Storage/reheating

I store leftovers in the refrigerator, tightly covered, for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic wrap and foil. When I want a piece, I let it thaw overnight in the fridge. I don’t reheat this cake—it's best served chilled or at room temperature.

FAQs

How do I keep the cheesecake layer from sinking into the cake?

I make sure the cheesecake is fully chilled and firm before layering it between the cake batter. That helps it hold its shape during baking.

Can I use a homemade lemon cake instead of a mix?

Yes, I often use my own lemon cake recipe for a more personalized flavor. Just make sure the batter has a similar consistency to standard box mixes.

What’s the best pan to use for this recipe?

I prefer a springform pan for easy removal, especially when working with a cheesecake layer. A deep 9-inch round cake pan also works if I line it well.

Can I make this cake ahead of time?

Absolutely. I usually bake it a day in advance and let it chill overnight. It actually tastes better the next day as the flavors meld together.

What kind of glaze works best?

I keep it simple with a powdered sugar and lemon juice glaze, but I’ve also used a cream cheese glaze when I want something extra indulgent.

Conclusion

This moist lemon cheesecake cake is the ultimate dessert for lemon lovers. I enjoy the way the creamy cheesecake complements the zesty cake layers, making each slice a perfect mix of sweet and tangy. Whether I’m celebrating a special occasion or just want to treat myself, this cake always delivers.

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Moist Lemon Cheesecake Cake

Moist Lemon Cheesecake Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This moist lemon cheesecake cake combines layers of tangy lemon cake and rich, creamy cheesecake, topped with a sweet lemon glaze. It's a show-stopping dessert perfect for any special occasion.

Ingredients

  • 1 box lemon cake mix (or equivalent homemade lemon cake batter)
  • 3 eggs (for cake mix)
  • ½ cup oil (for cake mix)
  • 1 cup water (for cake mix)
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 eggs (for cheesecake)
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup powdered sugar (for glaze)
  • 2-3 tablespoon lemon juice (for glaze)

Instructions

  1. Preheat oven to 325°F and grease a springform or deep cake pan.
  2. Prepare cheesecake layer: beat cream cheese until smooth, then mix in sugar, 2 eggs, vanilla, sour cream, and lemon zest until fully combined.
  3. Pour cheesecake mixture into the prepared pan and bake for 45–50 minutes or until set. Let cool completely and chill for at least 2 hours.
  4. Preheat oven to 350°F. Prepare lemon cake batter according to package directions or your homemade recipe.
  5. Grease a 9-inch cake pan and pour in half of the lemon cake batter.
  6. Carefully place the chilled cheesecake layer over the batter, then cover with remaining cake batter.
  7. Bake the assembled cake for 50–60 minutes, or until a toothpick comes out clean. Let cool completely.
  8. Mix powdered sugar and lemon juice to make glaze, then drizzle over the cooled cake before serving.

Notes

  • Ensure the cheesecake layer is fully chilled to prevent sinking.
  • Fresh berries or lemon curd can be added between layers for variation.
  • Use a springform pan for easier removal.
  • The cake tastes better after chilling overnight.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 38g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 90mg

Healthy Oat Banana Muffins in 5 Minutes

by Leave a Comment

These healthy oat banana muffins are my favorite homemade snack when I want something quick, satisfying, and guilt-free. Made with wholesome ingredients like oats, bananas, and eggs, they come together in just minutes and keep me full for hours. Whether I’m grabbing one for breakfast, a midday bite, or dessert, they never disappoint. Healthy Oat Banana Muffins in 5 Minutes

Why I Love This Recipe

I love how these muffins are naturally sweet, fluffy, and full of flavor without using refined sugar or flour. They’re so easy to make—all I need is a bowl and a fork. I feel good eating them multiple times a day because they help keep me energized, satisfied, and on track with my health goals.

Ingredients

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

  • 2 ripe bananas, mashed
  • 2 eggs
  • 1 cup rolled oats
  • ½ cup yogurt (plain or Greek)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Directions

  1. I preheat my oven to 180°C (350°F) and grease a muffin tin or line it with paper liners.
  2. In a bowl, I mash the bananas until smooth, then add the eggs and yogurt. I stir until fully combined.
  3. I add the oats, baking powder, vanilla extract, and salt, mixing everything into a thick batter.
  4. I divide the batter evenly among 6–8 muffin cups.
  5. I bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  6. I let them cool slightly before serving warm or storing for later.

Servings and Timing

This recipe makes 6 to 8 muffins. It takes about 5 minutes to prepare and 20–25 minutes to bake. Perfect for a healthy snack or breakfast any time of the day.

Variations

  • Add-ins: I sometimes mix in chopped nuts, raisins, or dark chocolate chips for variety.
  • Spices: I like to add a pinch of cinnamon or nutmeg for extra warmth and flavor.
  • Dairy-free: I substitute yogurt with a plant-based version to keep it dairy-free.
  • Extra protein: A scoop of protein powder blends well into the batter if I want a more filling version.

Storage/Reheating

I store leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop one in the microwave for 15–20 seconds or warm it in the oven at 150°C (300°F) for a few minutes.

FAQs

Are these muffins really sugar-free?

Yes, I rely on the natural sweetness of ripe bananas, so there’s no need to add sugar. If I want them sweeter, I might add a touch of honey or maple syrup.

Can I freeze these muffins?

Absolutely. I freeze them in a zip-top bag for up to 2 months. When I want one, I just reheat it in the microwave or oven until warm.

Can I use quick oats instead of rolled oats?

Yes, quick oats work just as well. The texture might be slightly softer, but I find it just as tasty.

What can I use instead of yogurt?

I often substitute yogurt with applesauce or mashed avocado for a different texture and flavor, especially if I’m out of yogurt.

Do I need a blender to make this?

No blender is needed. I mash everything with a fork or whisk, and it turns out perfectly every time.

Conclusion

These healthy oat banana muffins are a lifesaver when I need something fast, nutritious, and delicious. With simple ingredients and a quick prep time, they’ve become a regular part of my daily routine. I never get tired of them, and I always feel good about having one more.

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Healthy Oat Banana Muffins in 5 Minutes

Healthy Oat Banana Muffins in 5 Minutes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 25–30 minutes
  • Yield: 6–8 muffins
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

These healthy oat banana muffins are quick, satisfying, and made with wholesome ingredients like oats, bananas, and eggs. Perfect for a nutritious snack or breakfast.

Ingredients

  • 2 ripe bananas, mashed
  • 2 eggs
  • 1 cup rolled oats
  • ½ cup yogurt (plain or Greek)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 180°C (350°F) and grease a muffin tin or line with paper liners.
  2. Mash bananas in a bowl, then add eggs and yogurt. Stir until combined.
  3. Add oats, baking powder, vanilla extract, and salt. Mix into a thick batter.
  4. Divide batter evenly among 6–8 muffin cups.
  5. Bake for 20–25 minutes, or until tops are golden and a toothpick comes out clean.
  6. Let cool slightly before serving or storing.

Notes

  • Add-ins like nuts, raisins, or dark chocolate chips can be included.
  • Spices such as cinnamon or nutmeg add extra flavor.
  • Use plant-based yogurt for a dairy-free version.
  • Add a scoop of protein powder for more protein.
  • Store in an airtight container at room temp for 2 days or in the fridge for 5 days.
  • Freeze for up to 2 months and reheat before serving.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 120
  • Sugar: 5g
  • Sodium: 70mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Butterfinger Pie

by Leave a Comment

Butterfinger Pie is a rich, creamy, no-bake dessert that combines the nostalgic crunch of Butterfinger candy bars with a smooth peanut butter and cream cheese filling, all nestled in a chocolatey Oreo crust. It’s the kind of treat I turn to when I want something indulgent yet incredibly easy to prepare. Butterfinger Pie

Why I Love This Recipe

I love this Butterfinger Pie because it’s a no-bake dessert that comes together quickly, making it perfect for warm days when I don’t want to turn on the oven. The combination of creamy peanut butter, tangy cream cheese, and crunchy Butterfinger pieces creates a delightful texture and flavor. Plus, it’s always a hit at gatherings, disappearing in no time.

Ingredients

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

  • 20 Oreo cookies (about 2 cups), crushed
  • ¼ cup butter, melted
  • 8 oz cream cheese, softened
  • ½ cup creamy peanut butter
  • 1 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 10.2 oz bag of fun-sized Butterfinger bars, crushed (reserve some for topping)
  • 8 oz container of Cool Whip, thawed

Directions

  1. Prepare the crust: I crush the Oreo cookies into fine crumbs using a food processor, then mix them with the melted butter until well combined. I press this mixture firmly into the bottom of a pie dish to form the crust.
  2. Make the filling: In a mixing bowl, I beat the softened cream cheese and peanut butter together until smooth. Then, I add the powdered sugar and vanilla extract, mixing until fully incorporated.
  3. Add the Butterfinger pieces: I gently fold in the crushed Butterfinger bars, reserving some for the topping, and then fold in the Cool Whip until the mixture is light and fluffy.
  4. Assemble the pie: I spread the filling evenly over the prepared crust and sprinkle the reserved crushed Butterfinger pieces on top.
  5. Chill: I refrigerate the pie for at least 4 hours, or until set, before serving.

Servings and Timing

This recipe yields 8 servings. The preparation time is about 15 minutes, and the pie needs to chill for at least 4 hours to set properly.

Variations

  • Crust options: Sometimes, I switch up the crust by using a graham cracker crust or a chocolate cookie crust for a different flavor profile.
  • Toppings: I like to drizzle chocolate or caramel sauce over the top before serving for an extra touch of sweetness.
  • Candy variations: If I’m out of Butterfingers, I substitute with other candy bars like Snickers or Reese's for a different twist.

Storage and Reheating

I store the pie covered in the refrigerator for up to 4 days. For longer storage, I wrap it tightly and freeze it for up to 3 months. When ready to serve, I thaw it in the refrigerator overnight. Since this is a no-bake pie, reheating isn't necessary.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, I can use homemade whipped cream. I whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form and use it in place of Cool Whip.

What’s the best way to crush Butterfinger bars?

I place the unwrapped bars in a zip-top bag and use a rolling pin to crush them into small pieces. This method keeps the mess contained and gives me control over the size of the pieces.

Can I make this pie ahead of time?

Absolutely. I often make it a day in advance and keep it refrigerated until ready to serve. It allows the flavors to meld together beautifully.

Is there a way to make this pie gluten-free?

Yes, by using gluten-free chocolate sandwich cookies for the crust and ensuring the Butterfinger bars are gluten-free, I can make this pie suitable for a gluten-free diet.

Can I add other mix-ins to the filling?

Certainly. Sometimes, I add chopped peanuts or mini chocolate chips to the filling for added texture and flavor.

Conclusion

Butterfinger Pie is a delightful, easy-to-make dessert that combines creamy and crunchy textures with the irresistible flavor of Butterfinger candy bars. Whether I’m making it for a family gathering or just to satisfy a sweet craving, it’s always a crowd-pleaser. The no-bake aspect makes it especially convenient, and the ability to customize it with different crusts or mix-ins means I can tailor it to my preferences.

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Butterfinger Pie

Butterfinger Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Butterfinger Pie is a rich, no-bake dessert that features a creamy peanut butter and cream cheese filling with crushed Butterfinger candy bars, all set in a chocolate Oreo crust.

Ingredients

  • 20 Oreo cookies (about 2 cups), crushed
  • ¼ cup butter, melted
  • 8 oz cream cheese, softened
  • ½ cup creamy peanut butter
  • 1 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 10.2 oz bag of fun-sized Butterfinger bars, crushed (reserve some for topping)
  • 8 oz container of Cool Whip, thawed

Instructions

  1. Crush Oreo cookies into fine crumbs and mix with melted butter. Press into the bottom of a pie dish to form the crust.
  2. In a bowl, beat cream cheese and peanut butter until smooth.
  3. Add powdered sugar and vanilla extract, mixing until fully incorporated.
  4. Fold in crushed Butterfinger bars (reserve some for topping), then gently fold in Cool Whip until mixture is light and fluffy.
  5. Spread the filling evenly over the crust and top with reserved Butterfinger pieces.
  6. Refrigerate for at least 4 hours, or until set, before serving.

Notes

  • Can substitute Cool Whip with homemade whipped cream (1 cup heavy cream + 2 tablespoon powdered sugar).
  • Store in fridge up to 4 days or freeze up to 3 months.
  • Switch crust or candy bars for different flavor variations.

Nutrition

  • Serving Size: 1 slice
  • Calories: 510
  • Sugar: 38g
  • Sodium: 320mg
  • Fat: 32g
  • Saturated Fat: 14g
  • Unsaturated Fat: 15g
  • Trans Fat: 1g
  • Carbohydrates: 51g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 30mg

Greek Chicken Bowl

by Leave a Comment

This Greek Chicken Bowl is a vibrant and wholesome meal that brings together tender grilled chicken, fluffy quinoa, and a medley of fresh vegetables. It's a delightful combination of flavors and textures that makes for a satisfying lunch or dinner. Greek Chicken Bowl

Why You’ll Love This Recipe

  • Flavorful: The marinade infuses the chicken with zesty lemon, aromatic herbs, and a hint of sweetness, creating a deliciously seasoned protein.
  • Wholesome: Packed with nutrient-rich quinoa, fresh vegetables, and lean protein, this bowl offers a balanced and nourishing meal.
  • Simple: With straightforward steps and common ingredients, this recipe is easy to prepare, making it perfect for busy weeknights.

Ingredients

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

  • For the Marinade:
    • Olive oil (or avocado oil)
    • Juice and zest of 2 lemons
    • Honey
    • Minced garlic
    • Dried oregano
    • Dried basil
    • Salt and pepper to taste
  • For the Bowls:
    • Uncooked quinoa
    • Boneless, skinless chicken breasts (or thighs)
    • Diced English cucumber
    • Chopped Roma tomatoes
    • Diced red onion
    • Pitted kalamata olives
    • Crumbled feta cheese

Directions

  1. Cook the Quinoa: In a saucepan, combine quinoa with water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 12-15 minutes until tender. Drain any excess water and set aside to cool.
  2. Prepare the Marinade: In a blender or jar, mix olive oil, lemon juice and zest, honey, minced garlic, oregano, basil, salt, and pepper until well combined.
  3. Marinate the Chicken: Place the chicken breasts in a bowl or zip-top bag. Pour one-third of the marinade over the chicken, ensuring it's well-coated. Reserve the remaining marinade for later use. Let the chicken marinate for at least 15 minutes.
  4. Grill the Chicken: Preheat a grill or grill pan over medium heat. Cook the marinated chicken for 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let it rest before slicing.
  5. Assemble the Bowls: Divide the cooked quinoa among serving bowls. Top with sliced grilled chicken, diced cucumber, chopped tomatoes, red onion, kalamata olives, and crumbled feta cheese.
  6. Drizzle and Serve: Drizzle the reserved marinade over each bowl just before serving.

Servings and Timing

  • Servings: 4
  • Preparation Time: 5 minutes
  • Cooking Time: 23 minutes
  • Total Time: 28 minutes

Variations

  • Protein Swap: Substitute chicken with grilled shrimp, tofu, or chickpeas for a different protein source.
  • Grain Alternatives: Use brown rice, couscous, or farro instead of quinoa.
  • Additional Toppings: Add sliced avocado, roasted red peppers, or a dollop of hummus for extra flavor and nutrition.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat the chicken and quinoa in the microwave until warmed through. Assemble the bowls with fresh vegetables and drizzle with reserved marinade just before serving.

FAQs

What can I use instead of quinoa?

I can use brown rice, couscous, or farro as alternatives to quinoa in this recipe.

Can I prepare the marinade in advance?

Yes, I can prepare the marinade ahead of time and store it in the refrigerator for up to 3 days.

Is this recipe suitable for meal prep?

Absolutely. I can prepare the components in advance and assemble the bowls when ready to eat.

Can I make this dish vegetarian?

Yes, I can omit the chicken and add plant-based proteins like tofu or chickpeas.

How can I make the dish spicier?

I can add a pinch of red pepper flakes or a dash of hot sauce to the marinade for extra heat.

Conclusion

This Greek Chicken Bowl is a delightful fusion of Mediterranean flavors and wholesome ingredients. It's easy to prepare, customizable, and perfect for both quick meals and meal prep. Enjoy the fresh and vibrant taste of this nourishing dish!

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Greek Chicken Bowl

Greek Chicken Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 23 minutes
  • Total Time: 28 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilled
  • Cuisine: Greek
  • Diet: Low Fat
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Description

A wholesome Greek Chicken Bowl featuring grilled lemon-herb marinated chicken, quinoa, and fresh Mediterranean vegetables, perfect for a healthy meal.

Ingredients

  • 2 tablespoons olive oil (or avocado oil)
  • Juice and zest of 2 lemons
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup uncooked quinoa
  • 1 pound boneless, skinless chicken breasts
  • 1 English cucumber, diced
  • 2 Roma tomatoes, chopped
  • ¼ cup red onion, diced
  • ¼ cup pitted kalamata olives
  • ¼ cup crumbled feta cheese

Instructions

  1. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat, and simmer for 12-15 minutes until tender. Drain any excess water and let cool.
  2. In a blender or jar, combine olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper. Blend until well mixed.
  3. Place chicken in a bowl or zip-top bag. Pour one-third of the marinade over it. Marinate for at least 15 minutes. Reserve the rest of the marinade.
  4. Heat a grill or grill pan over medium heat. Grill the chicken for 6-8 minutes per side, until fully cooked (165°F internal temp). Let rest, then slice.
  5. Divide quinoa into 4 serving bowls. Top each with sliced grilled chicken, cucumber, tomatoes, red onion, olives, and feta.
  6. Drizzle each bowl with the reserved marinade and serve immediately.

Notes

  • Marinade can be made up to 3 days in advance and stored in the refrigerator.
  • Leftovers can be refrigerated for up to 4 days in an airtight container.
  • Can substitute chicken with tofu, chickpeas, or shrimp for variety.
  • Add avocado or hummus for extra richness.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 6g
  • Sodium: 540mg
  • Fat: 16g
  • Saturated Fat: 4g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 36g
  • Cholesterol: 85mg

Banana Bread Cinnamon Rolls

by Leave a Comment

These Banana Bread Cinnamon Rolls are the ultimate fusion of soft, fluffy cinnamon rolls and moist, flavorful banana bread. I take ripe bananas and transform them into a dough that's both rich and tender, filled with cinnamon-sugar goodness and topped with a creamy frosting. Whether it's breakfast, brunch, or dessert, these rolls always hit the spot. Banana Bread Cinnamon Rolls

Why You’ll Love This Recipe

  • I love using up ripe bananas in a fun and unique way
  • I enjoy the comforting taste of banana bread paired with the gooey swirl of cinnamon rolls
  • I get to fill my kitchen with the smell of sweet cinnamon and baked bananas
  • I can make bakery-style rolls right at home
  • I like how easily the cream cheese frosting pulls it all together

Ingredients

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

For the Dough:

  • 1 cup warm milk
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • ½ cup melted unsalted butter
  • 2 large eggs
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1 cup mashed ripe bananas

For the Filling:

  • ½ cup softened unsalted butter
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • ½ cup chopped walnuts (optional)

For the Icing:

  • 4 oz cream cheese, softened
  • ¼ cup softened unsalted butter
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract

Directions

  1. I start by mixing warm milk, yeast, and sugar in a large bowl and let it sit until foamy, about 5 minutes.
  2. I stir in the melted butter, eggs, salt, and mashed bananas. I gradually add the flour until the dough forms.
  3. I knead the dough on a floured surface for about 10 minutes, then place it in a greased bowl to rise for 1 hour.
  4. I mix together the butter, brown sugar, and cinnamon to make the filling.
  5. I roll the dough into a rectangle, spread the filling over it, and sprinkle with walnuts if I'm using them.
  6. I roll the dough up tightly and cut it into 12 equal rolls.
  7. I place the rolls in a greased baking dish and let them rise for another 30 minutes.
  8. I bake them at 350°F for 25 to 30 minutes until golden brown.
  9. While they bake, I make the icing by beating together cream cheese, butter, powdered sugar, and vanilla.
  10. Once the rolls have cooled slightly, I spread the icing on top and serve warm.

Servings and Timing

  • Servings: 12 rolls
  • Prep Time: 20 minutes
  • Rising Time: 1 hour 30 minutes
  • Bake Time: 25–30 minutes
  • Total Time: About 2 hours 20 minutes

Variations

  • I leave out the walnuts to keep it nut-free
  • I mix chocolate chips into the filling for a sweet twist
  • I swap in maple extract instead of vanilla for a cozy flavor
  • I use dairy-free and egg-free alternatives to make them vegan

Storage/Reheating

  • I keep leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days
  • I reheat individual rolls in the microwave for about 20 seconds or in the oven at 300°F for 10 minutes

FAQs

How ripe should my bananas be?

I always use bananas that are heavily speckled or almost fully brown—they’re sweeter and mash easily.

Can I prepare the rolls the night before?

Yes, I often assemble the rolls the night before and let them do their second rise in the fridge overnight. I just let them sit at room temperature before baking.

What can I use instead of cream cheese in the frosting?

If I’m out of cream cheese, I make a simple glaze with powdered sugar, vanilla, and a splash of milk.

Can I freeze these rolls?

Absolutely. I freeze them after baking and cooling, then reheat and frost when ready to serve.

How do I get clean slices when cutting the rolls?

I use unflavored dental floss to cut the dough cleanly without squishing the rolls.

Conclusion

Making these Banana Bread Cinnamon Rolls is one of my favorite weekend baking projects. I love how they combine nostalgic banana bread flavors with the irresistible swirl and icing of cinnamon rolls. They’re warm, sweet, and perfect for sharing—or keeping all to myself.

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Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12 rolls
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Banana Bread Cinnamon Rolls combine the comforting taste of banana bread with the gooey sweetness of cinnamon rolls, topped with creamy frosting for the perfect breakfast or dessert treat.

Ingredients

  • 1 cup warm milk
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • ½ cup melted unsalted butter
  • 2 large eggs
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1 cup mashed ripe bananas
  • ½ cup softened unsalted butter (for filling)
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • ½ cup chopped walnuts (optional)
  • 4 oz cream cheese, softened
  • ¼ cup softened unsalted butter (for icing)
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Mix warm milk, yeast, and sugar in a large bowl and let sit until foamy, about 5 minutes.
  2. Stir in melted butter, eggs, salt, and mashed bananas. Gradually add flour until dough forms.
  3. Knead dough on a floured surface for about 10 minutes, then place in a greased bowl to rise for 1 hour.
  4. Mix together softened butter, brown sugar, and cinnamon for the filling.
  5. Roll dough into a rectangle, spread filling over it, and sprinkle with walnuts if using.
  6. Roll dough tightly and cut into 12 equal rolls.
  7. Place rolls in a greased baking dish and let rise for another 30 minutes.
  8. Bake at 350°F for 25 to 30 minutes until golden brown.
  9. While rolls bake, beat together cream cheese, butter, powdered sugar, and vanilla for the icing.
  10. Spread icing on slightly cooled rolls and serve warm.

Notes

  • Use very ripe bananas for the best flavor and texture.
  • Walnuts are optional and can be left out for a nut-free version.
  • Rolls can be assembled the night before and baked fresh in the morning.
  • Store leftovers in an airtight container and reheat as needed.
  • Unflavored dental floss helps cut clean cinnamon roll slices.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350
  • Sugar: 24g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Ritz S’mores Cookies

by Leave a Comment

Ritz S’mores Cookies are a delightful no-bake treat that combines the classic flavors of s’mores with the buttery crunch of Ritz crackers. These sandwich cookies are filled with marshmallow creme, dipped in melted chocolate, and topped with crushed graham crackers, creating a sweet and salty snack that's perfect for any occasion. Ritz S’mores Cookies

Why I Love This Recipe

I love how these cookies bring together the nostalgic taste of s’mores without the need for a campfire. The combination of marshmallow creme and chocolate enveloped between two Ritz crackers offers a perfect balance of sweetness and saltiness. Plus, the no-bake aspect makes them incredibly easy and quick to prepare, ideal for satisfying sudden dessert cravings or for making with kids.

Ingredients

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

  • Ritz Crackers
  • Marshmallow creme or marshmallow fluff
  • Chocolate almond bark or Ghirardelli melting wafers

Optional toppings:

  • Crushed graham crackers
  • Marshmallow bits
  • Mini chocolate chips
  • Sprinkles or jimmies (for a festive touch)

Directions

  1. Melt the chocolate almond bark according to the package instructions until smooth.
  2. Line a baking sheet with parchment or wax paper.
  3. Place half of the Ritz crackers on the prepared baking sheet.
  4. Spoon 1 to 2 teaspoons of marshmallow creme onto the center of each cracker.
  5. Top each with another Ritz cracker, gently pressing to create a sandwich.
  6. Using tongs or a fork, dip each sandwich into the melted chocolate, allowing excess to drip off.
  7. Place the dipped cookies back onto the baking sheet.
  8. While the chocolate is still wet, sprinkle with your choice of toppings.
  9. Allow the cookies to set until the chocolate hardens.

Servings and Timing

This recipe yields approximately 24 cookies. Preparation time is about 15 minutes, and the cookies take around 15 minutes to set, making the total time roughly 30 minutes.

Variations

  • Peanut Butter Twist: Spread a thin layer of peanut butter on one cracker before adding the marshmallow creme for a nutty flavor.
  • Different Chocolates: Experiment with dark, white, or flavored chocolate coatings to suit your taste preferences.
  • Festive Decorations: Use colored sprinkles or themed decorations to match holidays or special occasions.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. To prevent sticking, place parchment or wax paper between layers. These cookies do not require reheating and are best enjoyed at room temperature.

FAQs

Can I use regular marshmallows instead of marshmallow creme?

Yes, you can use regular marshmallows. Place a halved marshmallow on a cracker and microwave for a few seconds until soft, then top with another cracker. Proceed with dipping in chocolate as directed.

What type of chocolate works best for dipping?

Chocolate almond bark or melting wafers are ideal as they melt smoothly and set firmly. However, you can also use chocolate chips with a bit of shortening to achieve a similar consistency.

Can I make these cookies ahead of time?

Absolutely. These cookies can be made a day or two in advance and stored in an airtight container until ready to serve.

Are there any nut-free alternatives for added flavor?

Yes, you can use cookie butter or sunflower seed butter as a nut-free alternative to peanut butter for added flavor.

How can I make these cookies more festive?

Decorate the tops with colored sprinkles, edible glitter, or themed decorations to match specific holidays or events.

Conclusion

Ritz S’mores Cookies are a simple yet indulgent treat that brings together the beloved flavors of s’mores in a convenient, no-bake format. Their sweet and salty profile, combined with the ease of preparation, makes them a go-to recipe for gatherings, holidays, or just a quick dessert fix. Enjoy crafting these delightful cookies and sharing them with friends and family!

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Ritz S’mores Cookies

Ritz S’mores Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Ritz S’mores Cookies are a no-bake treat combining marshmallow creme and chocolate between Ritz crackers, topped with fun, festive additions like graham crumbs or sprinkles.

Ingredients

  • 48 Ritz Crackers (for 24 sandwich cookies)
  • 1 cup marshmallow creme or marshmallow fluff
  • 16 oz chocolate almond bark or Ghirardelli melting wafers
  • Optional: crushed graham crackers
  • Optional: marshmallow bits
  • Optional: mini chocolate chips
  • Optional: sprinkles or jimmies

Instructions

  1. Melt the chocolate almond bark or wafers according to the package instructions until smooth.
  2. Line a baking sheet with parchment or wax paper.
  3. Place 24 Ritz crackers on the prepared baking sheet.
  4. Spoon 1 to 2 teaspoons of marshmallow creme onto each cracker.
  5. Top with another Ritz cracker and gently press to make sandwiches.
  6. Dip each sandwich into the melted chocolate using tongs or a fork, letting excess chocolate drip off.
  7. Place dipped cookies back onto the baking sheet.
  8. Immediately sprinkle with your choice of toppings while chocolate is still wet.
  9. Let cookies sit until the chocolate hardens completely.

Notes

  • Use parchment paper between cookie layers to prevent sticking during storage.
  • Try peanut butter, cookie butter, or sunflower seed butter for a flavor twist.
  • Store in an airtight container at room temperature for up to 5 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 0mg

Honey BBQ Chicken Rice

by Leave a Comment

Honey BBQ Chicken Rice is a delicious one-pan meal combining tender chicken, smoky BBQ sauce, and fluffy seasoned rice. It’s the kind of comforting dish I love making when I want something easy, hearty, and full of flavor. The sweet and tangy glaze over juicy chicken with perfectly cooked rice makes this a go-to recipe in my kitchen. Honey BBQ Chicken Rice

Why You’ll Love This Recipe

This recipe is simple but packed with taste. I like that I only need one pan, which makes cleanup quick. The balance of sweet honey and smoky BBQ sauce gives the chicken a rich, sticky coating that pairs perfectly with the rice. It's customizable too—I can add my favorite vegetables or adjust the spice level depending on who I'm feeding. It’s a reliable recipe that turns out well every time.

Ingredients

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

  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • ½ cup BBQ sauce
  • ¼ cup honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup mixed vegetables (frozen or fresh)
  • Chopped green onions or parsley for garnish (optional)

Directions

  1. I season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. In a large skillet over medium heat, I sear the chicken for 3-4 minutes on each side until golden. I then remove it from the skillet.
  3. In the same skillet, I toast the rice for about 1-2 minutes, stirring to coat the grains.
  4. I add chicken broth, BBQ sauce, and honey, stirring everything together.
  5. I place the chicken back in the pan, reduce the heat, cover, and simmer for 15 minutes.
  6. I add in the mixed vegetables, cover again, and cook for another 5 minutes until the rice is tender and the chicken is cooked through.
  7. I let it rest for 5 minutes before serving, then garnish with green onions or parsley if I like.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Variations

  • I sometimes use brown rice or jasmine rice for a different flavor and texture.
  • For a vegetarian option, I swap out the chicken for tofu or plant-based protein.
  • I like to toss in bell peppers, corn, or peas for added color and nutrients.
  • When I want a spicy version, I mix in chili flakes or a dash of hot sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a little chicken broth or water to keep the rice moist. The microwave works fine, but I sometimes use the stovetop for even heating.

FAQs

Can I use brown rice instead of white rice?

Yes, I can, but I make sure to adjust the cooking time and liquid as brown rice takes longer to cook.

What can I use if I don’t have BBQ sauce?

I mix ketchup with honey, vinegar, and a pinch of smoked paprika to create a simple substitute.

Can I make this in advance?

Yes, I can prepare the components ahead and store them in the fridge until I’m ready to cook.

Is this recipe freezer-friendly?

It is. I let it cool completely, then freeze it in portions. I reheat in the microwave or on the stovetop.

Can I use pre-cooked chicken?

Yes, I can add shredded rotisserie chicken during the last few minutes of simmering just to heat it through.

Conclusion

This Honey BBQ Chicken Rice recipe is a flavorful, filling dish I can rely on any day of the week. With just one pan and a handful of ingredients, I get a warm, comforting meal that everyone enjoys. It's flexible, tasty, and always hits the spot.

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Honey BBQ Chicken Rice

Honey BBQ Chicken Rice

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: 4 servings
  • Category: Main Dish
  • Method: Skillet
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

Honey BBQ Chicken Rice is a flavorful one-pan meal featuring juicy chicken glazed with a sweet and smoky BBQ sauce, served over perfectly seasoned rice with vegetables.

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • ½ cup BBQ sauce
  • ¼ cup honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup mixed vegetables (frozen or fresh)
  • Chopped green onions or parsley for garnish (optional)

Instructions

  1. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. In a large skillet over medium heat, sear the chicken for 3-4 minutes on each side until golden, then remove from the skillet.
  3. In the same skillet, toast the rice for about 1-2 minutes, stirring to coat the grains.
  4. Add chicken broth, BBQ sauce, and honey, stirring to combine.
  5. Return the chicken to the pan, reduce heat, cover, and simmer for 15 minutes.
  6. Add in the mixed vegetables, cover, and cook for another 5 minutes until the rice is tender and chicken is cooked through.
  7. Let rest for 5 minutes before serving. Garnish with green onions or parsley if desired.

Notes

  • You can use brown rice or jasmine rice, but adjust the cooking time and liquid accordingly.
  • Swap chicken with tofu or plant-based protein for a vegetarian version.
  • Add chili flakes or hot sauce for a spicy kick.
  • Store leftovers in the fridge for up to 3 days or freeze in portions.
  • Use rotisserie chicken for a quicker version—just heat it through at the end.

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 420
  • Sugar: 14g
  • Sodium: 650mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 75mg

Chili Mac

by Leave a Comment

This Chili Mac recipe is a hearty fusion of rich, homemade chili and creamy macaroni and cheese. It's the kind of dish that brings comfort with every bite, making it a perfect choice for family dinners or game day gatherings. Chili Mac

Why You’ll Love This Recipe

I find this Chili Mac to be the ultimate comfort food. The combination of savory chili and cheesy macaroni creates a satisfying meal that's both filling and flavorful. It's a versatile dish that allows me to adjust the ratio of chili to macaroni based on my preference. Plus, it's a great make-ahead option, which is a lifesaver on busy days.

Ingredients

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

For the Chili:

  • 1 lb ground beef (80% lean)
  • 1 small onion, diced
  • ½ cup bell pepper, diced
  • 3 cloves garlic, diced
  • 1.25 oz packet chili seasoning mix
  • 1 tablespoon tomato paste
  • 8 oz tomato sauce
  • 14.5 oz can diced tomatoes, undrained
  • ½ cup chicken broth (or beef broth)
  • 15 oz can kidney beans, drained

For the Mac and Cheese:

  • 2 cups macaroni, uncooked
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ cup heavy cream
  • 1 cup milk
  • ½ teaspoon mustard powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon each: salt and pepper
  • ½ teaspoon hot sauce
  • 1½ cups cheddar cheese, shredded

For Baking:

  • 1½ cups cheddar cheese, shredded
  • Fresh parsley, to garnish

Directions

  1. Prepare the Chili: In a large pot, cook and crumble the ground beef and onions over medium-high heat until the beef is browned and the onions are softened. Drain the grease. Add bell peppers and garlic; cook until the peppers are softened. Stir in the chili seasoning and tomato paste; cook for 1 minute. Add tomato sauce, diced tomatoes, and chicken broth. Bring to a boil, then reduce to a simmer. Cover partially and let it simmer while preparing the macaroni and cheese. Add the drained kidney beans during the last 10 minutes of simmering.
  2. Cook the Macaroni: Preheat the oven to 400°F (200°C). Boil salted water in a separate pot and cook the macaroni according to package instructions until just al dente. Drain and set aside.
  3. Make the Cheese Sauce: In a large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add heavy cream and milk, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in mustard powder, onion powder, salt, pepper, and hot sauce. Reduce heat to low and gradually stir in shredded cheddar cheese until smooth.
  4. Combine: Add the drained macaroni to the cheese sauce and stir to combine. Then, add the prepared chili and mix thoroughly.
  5. Bake: Transfer the mixture to a baking dish if desired. Top with additional shredded cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with fresh parsley before serving.

Servings and Timing

  • Servings: Approximately 18 cups
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Variations

  • Spicy Kick: I like to add a pinch of cayenne pepper or use hot chili seasoning for an extra kick.
  • Different Cheeses: Sometimes, I mix in Monterey Jack or pepper jack cheese for a different flavor profile.
  • Vegetarian Option: I substitute the ground beef with plant-based meat alternatives and use vegetable broth instead of chicken broth.
  • Bean Swap: I occasionally use black beans or omit them entirely, depending on my preference.

Storage/Reheating

  • Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: This dish freezes well. I let it cool completely, then freeze in airtight containers for up to 3 months.
  • Reheating: When ready to eat, I thaw it overnight in the refrigerator if frozen, then reheat in the microwave or on the stovetop until heated through. I add a splash of broth or milk if it seems dry.

FAQs

How can I make this dish spicier?

I add extra hot sauce, diced jalapeños, or a pinch of cayenne pepper to increase the heat level.

Can I use a different type of pasta?

Yes, I sometimes use shells, penne, or rotini instead of macaroni. I just ensure the pasta is cooked al dente to prevent it from becoming mushy.

Is it possible to make this dish ahead of time?

Absolutely. I often prepare the chili a day or two in advance and store it in the refrigerator. When ready to serve, I reheat the chili, cook the macaroni, prepare the cheese sauce, and combine everything as directed.

What can I serve with Chili Mac?

I like to serve it with a side of cornbread, a green salad, or steamed vegetables for a complete meal.

Can I use pre-shredded cheese?

While pre-shredded cheese is convenient, I prefer shredding cheese from a block as it melts more smoothly and has a better texture.

Conclusion

Chili Mac is a comforting, hearty dish that combines the best of chili and macaroni and cheese. It's a versatile recipe that I can customize to suit my taste preferences, and it's always a hit with family and friends. Whether I'm preparing it for a weeknight dinner or a gathering, this dish never disappoints.

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Chili Mac

Chili Mac

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Approximately 18 cups
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

A hearty fusion of rich, homemade chili and creamy macaroni and cheese, perfect for comfort food cravings, family dinners, or game day gatherings.

Ingredients

  • 1 lb ground beef (80% lean)
  • 1 small onion, diced
  • ½ cup bell pepper, diced
  • 3 cloves garlic, diced
  • 1.25 oz packet chili seasoning mix
  • 1 tablespoon tomato paste
  • 8 oz tomato sauce
  • 14.5 oz can diced tomatoes, undrained
  • ½ cup chicken broth (or beef broth)
  • 15 oz can kidney beans, drained
  • 2 cups macaroni, uncooked
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ cup heavy cream
  • 1 cup milk
  • ½ teaspoon mustard powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon each: salt and pepper
  • ½ teaspoon hot sauce
  • 3 cups cheddar cheese, shredded (divided)
  • Fresh parsley, to garnish

Instructions

  1. In a large pot, cook and crumble ground beef and onions over medium-high heat until browned and softened. Drain grease.
  2. Add bell peppers and garlic; cook until peppers are softened. Stir in chili seasoning and tomato paste; cook for 1 minute.
  3. Add tomato sauce, diced tomatoes, and chicken broth. Bring to a boil, reduce to a simmer, and partially cover. Simmer while preparing macaroni and cheese. Add kidney beans during the last 10 minutes.
  4. Preheat oven to 400°F (200°C). Cook macaroni in salted water until al dente. Drain and set aside.
  5. In a large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add heavy cream and milk, stirring constantly. Bring to a boil, then simmer.
  6. Add mustard powder, onion powder, salt, pepper, and hot sauce. Reduce heat and stir in 1½ cups shredded cheddar cheese until smooth.
  7. Add macaroni to the cheese sauce and stir. Then add chili and mix thoroughly.
  8. Transfer to a baking dish. Top with remaining 1½ cups cheddar cheese. Bake uncovered for 5 minutes or until cheese is melted.
  9. Garnish with fresh parsley and serve.

Notes

  • Add cayenne or hot chili seasoning for extra spice.
  • Mix in Monterey Jack or pepper jack cheese for variation.
  • Use plant-based meat and vegetable broth for vegetarian version.
  • Swap or omit beans based on preference.
  • Leftovers keep 3 days in the fridge, 3 months frozen.

Nutrition

  • Serving Size: 1 cup
  • Calories: 340
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 17g
  • Cholesterol: 55mg

Elvis Presley Cake (Jailhouse Rock Cake)

by Leave a Comment

Elvis Presley Cake, also known as Jailhouse Rock Cake, is a rich and flavorful dessert that combines yellow cake with a luscious pineapple filling and a creamy, nutty frosting. It’s said to have been one of Elvis’s favorite desserts, and after one bite, I can understand why. This cake is sweet, tangy, and utterly indulgent. Elvis Presley Cake (Jailhouse Rock Cake)

Why You’ll Love This Recipe

I love how easy this cake is to make using simple pantry ingredients, yet the flavor is bold and unforgettable. The tropical touch of crushed pineapple paired with a soft yellow cake makes it moist and delicious. The cream cheese and pecan frosting adds just the right amount of richness. It’s perfect for potlucks, birthdays, or when I want to bring a nostalgic treat to the table.

ingredients

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

  • Yellow cake mix (plus ingredients listed on the box such as eggs, oil, and water)
  • Crushed pineapple (with juice)
  • Granulated sugar
  • Cream cheese, softened
  • Unsalted butter, softened
  • Powdered sugar
  • Vanilla extract
  • Chopped pecans

directions

  1. I start by baking the yellow cake according to the package directions in a 9x13-inch pan.
  2. While the cake is still hot, I poke holes all over the top with a fork.
  3. I combine crushed pineapple with its juice and granulated sugar in a saucepan and bring it to a boil.
  4. I pour the hot pineapple mixture evenly over the warm cake so it soaks in.
  5. I let the cake cool completely before making the frosting.
  6. For the frosting, I beat softened cream cheese and butter together until smooth.
  7. Then I mix in powdered sugar and vanilla extract until creamy.
  8. I fold in the chopped pecans and spread the frosting over the cooled cake.
  9. I chill the cake in the refrigerator for at least an hour before serving for the best flavor and texture.

Servings and timing

This cake serves about 12 to 15 people. It takes around 10 minutes to prep, 30 to 35 minutes to bake, and at least 1 hour of cooling and chilling time before serving.

Variations

Sometimes I like to use a white cake mix instead of yellow for a lighter flavor. For a little extra texture, I toast the pecans before adding them to the frosting. If I want a tangier version, I add a bit of lemon zest to the pineapple topping. For special occasions, I’ve also added a splash of rum to the pineapple mixture for a fun twist.

storage/reheating

I keep this cake stored in the refrigerator, covered, for up to 5 days. Since the frosting contains cream cheese, I don’t leave it out at room temperature for long. I enjoy it cold, but if I want to soften it a bit, I let a slice sit out for 10–15 minutes before serving. This cake doesn’t freeze well due to the pineapple and cream cheese, so I prefer to enjoy it fresh within a few days.

FAQs

What kind of cake mix works best for Elvis Presley Cake?

I usually go with a standard yellow cake mix, but white or butter cake mixes also work great. It really depends on the flavor I want.

Do I need to drain the pineapple?

No, I use the crushed pineapple with the juice. The juice helps soak into the cake and gives it that moist, flavorful texture.

Can I make this cake ahead of time?

Yes, I often make it a day ahead. It actually tastes even better after it’s been chilled for a few hours or overnight.

What’s the best way to serve this cake?

I like to serve it chilled, straight from the fridge. It holds its shape better and the flavors really come through when it’s cold.

Can I use fresh pineapple instead of canned?

I don’t recommend it for this recipe because canned crushed pineapple with juice has the perfect consistency and moisture level.

Conclusion

Elvis Presley Cake is one of those timeless desserts that never fails to impress. It’s simple to prepare, incredibly moist, and bursting with sweet and tangy flavor. Whether I’m sharing it with friends or enjoying a slice on a quiet night in, this cake always hits the right note—just like the King himself.

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Elvis Presley Cake (Jailhouse Rock Cake)

Elvis Presley Cake (Jailhouse Rock Cake)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 45 minutes (including cooling and chilling)
  • Yield: 12-15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Elvis Presley Cake, also known as Jailhouse Rock Cake, is a moist yellow cake topped with a sweet pineapple filling and a rich cream cheese pecan frosting, making it a nostalgic and indulgent dessert.

Ingredients

  • 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
  • 1 can (20 oz) crushed pineapple with juice
  • 1 cup granulated sugar
  • 1 package (8 oz) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup chopped pecans

Instructions

  1. Preheat oven and prepare yellow cake mix according to package instructions. Bake in a 9x13-inch pan.
  2. While the cake is hot, poke holes all over the top with a fork.
  3. In a saucepan, combine crushed pineapple with juice and granulated sugar. Bring to a boil.
  4. Pour the hot pineapple mixture over the warm cake evenly, allowing it to soak in.
  5. Let the cake cool completely at room temperature.
  6. In a mixing bowl, beat softened cream cheese and butter until smooth.
  7. Add powdered sugar and vanilla extract; mix until creamy.
  8. Fold in chopped pecans.
  9. Spread the frosting evenly over the cooled cake.
  10. Chill the cake in the refrigerator for at least 1 hour before serving.

Notes

  • Use canned crushed pineapple with juice for the right texture and flavor.
  • Toasted pecans can add extra depth to the frosting.
  • Chilling enhances flavor and helps the cake set properly.
  • This cake is best enjoyed within 5 days and should be refrigerated.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 42g
  • Sodium: 340mg
  • Fat: 21g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Crispy Salmon Bites with Creamy Herb Sauce

by Leave a Comment

These crispy salmon bites are the perfect balance of tender, flaky fish and a crunchy outer coating, finished with a drizzle of creamy herb sauce that takes them over the top. Ideal as a quick appetizer or a fun main dish, they’re as delicious as they are easy to make. Crispy Salmon Bites with Creamy Herb Sauce

Why You’ll Love This Recipe

I love how fast these salmon bites come together with just a few simple ingredients. They have a satisfying crunch on the outside and stay juicy on the inside. The herbed dipping sauce adds a fresh and tangy element that balances the richness of the salmon. Whether I’m hosting friends or making a quick weeknight meal, this recipe never fails to impress.

Ingredients

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

  • Fresh salmon fillet, skin removed and cut into bite-sized cubes
  • Flour
  • Eggs
  • Panko breadcrumbs
  • Paprika
  • Garlic powder
  • Salt and pepper
  • Fresh parsley, chopped (for garnish)
  • Oil for frying

For the Creamy Herb Sauce:

  • Greek yogurt or sour cream
  • Fresh dill, chopped
  • Fresh parsley, chopped
  • Garlic, minced
  • Lemon juice
  • Salt and pepper to taste

Directions

  1. I start by seasoning the salmon cubes with salt, pepper, paprika, and garlic powder.
  2. I prepare a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. I coat each piece of salmon in flour, then egg, then breadcrumbs, pressing lightly so the coating sticks well.
  4. I heat oil in a skillet over medium-high heat and fry the salmon bites in batches until golden and crispy, about 2–3 minutes per side.
  5. For the sauce, I mix Greek yogurt with lemon juice, dill, parsley, minced garlic, salt, and pepper until smooth.
  6. Once the salmon bites are done, I place them on a paper towel to drain excess oil.
  7. I drizzle the herb sauce over the top and finish with a sprinkle of fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prepare and 15 minutes to cook, making it a great 25-minute dish from start to finish.

Variations

I sometimes swap the salmon for cod or halibut for a milder flavor. For extra heat, I add a pinch of cayenne pepper to the seasoning mix. If I want to bake instead of fry, I brush the coated salmon pieces with oil and bake them at 400°F (200°C) for about 12–15 minutes until crisp and cooked through. The herb sauce can also be made with mayonnaise for a richer flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a preheated oven at 375°F (190°C) for about 10 minutes or until heated through and crispy again. I avoid microwaving them, as it makes the coating soggy.

FAQs

How do I know when the salmon bites are cooked through?

I check that the internal temperature reaches 145°F (63°C), and the salmon flakes easily with a fork. The coating should be golden brown.

Can I use frozen salmon?

Yes, but I make sure to thaw it completely and pat it dry before using to ensure the coating sticks well and the salmon cooks evenly.

Is there a gluten-free version?

Absolutely. I use gluten-free flour and gluten-free panko breadcrumbs for a fully gluten-free version without sacrificing crunch.

Can I air-fry these instead of deep-frying?

Yes, I preheat my air fryer to 400°F (200°C), spray the coated salmon bites with oil, and air fry for 10–12 minutes, flipping halfway through.

What else can I serve with these bites?

I like to serve them with a side of rice, a fresh salad, or even inside tacos with slaw and extra herb sauce for a fun twist.

Conclusion

These crispy salmon bites with creamy herb sauce are a fantastic way to enjoy salmon in a new and exciting form. They’re easy to make, bursting with flavor, and perfect for sharing. Whether I’m cooking for family or guests, they always disappear fast!

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Crispy Salmon Bites with Creamy Herb Sauce

Crispy Salmon Bites with Creamy Herb 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: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free
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Description

Crispy salmon bites with a crunchy coating, served with a fresh and tangy creamy herb sauce. Perfect as an appetizer or main dish.

Ingredients

  • 1 lb fresh salmon fillet, skin removed and cut into bite-sized cubes
  • ½ cup flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 tsp paprika
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Oil for frying
  • ½ cup Greek yogurt or sour cream
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • Salt and pepper to taste (for sauce)

Instructions

  1. Season salmon cubes with salt, pepper, paprika, and garlic powder.
  2. Set up breading station with three bowls: flour, beaten eggs, and panko breadcrumbs.
  3. Coat each salmon cube in flour, then egg, then breadcrumbs, pressing to adhere.
  4. Heat oil in a skillet over medium-high heat and fry salmon bites in batches for 2–3 minutes per side until golden and crispy.
  5. Mix Greek yogurt, lemon juice, dill, parsley, minced garlic, salt, and pepper to make the sauce.
  6. Drain salmon bites on a paper towel to remove excess oil.
  7. Drizzle herb sauce over salmon bites and garnish with chopped parsley before serving.

Notes

  • Swap salmon for cod or halibut for a different flavor.
  • For extra heat, add cayenne pepper to seasoning.
  • Bake at 400°F for 12–15 minutes for a healthier version.
  • Use mayonnaise instead of yogurt for a richer sauce.
  • Store leftovers in the fridge for up to 3 days and reheat in the oven.
  • Use gluten-free flour and breadcrumbs for a gluten-free version.
  • Air fryer method: cook at 400°F for 10–12 minutes, flipping halfway.

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 320
  • Sugar: 1g
  • Sodium: 420mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 95mg

Peanut Butter No-Bake Cookies

by Leave a Comment

These Peanut Butter No-Bake Cookies are rich, chewy, and packed with sweet peanut buttery flavor. Made with just a few pantry staples, they come together quickly and don’t require an oven—perfect for busy days or when I want a simple, satisfying treat without turning on the heat. Peanut Butter No-Bake Cookies

Why You’ll Love This Recipe

I love how these cookies give me the perfect combination of sweet, creamy, and crunchy in every bite. There’s no baking required, which makes this recipe super fast and convenient. They’re great for last-minute dessert cravings or to bring to a gathering. Plus, I don’t need any fancy ingredients—just everyday staples I already have in my kitchen.

Ingredients

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

peanut butter
butterscotch chips
salted peanuts
quick oats

Directions

  1. I start by melting the peanut butter and butterscotch chips together in a large saucepan over low heat, stirring constantly until the mixture is smooth and fully combined.
  2. Once melted, I remove the pan from heat and quickly stir in the salted peanuts and quick oats.
  3. I scoop spoonfuls of the mixture onto a parchment-lined baking sheet and shape them into cookie rounds.
  4. I let the cookies sit at room temperature until they firm up, usually about 30 minutes.
  5. Once set, they’re ready to enjoy!

Servings and timing

This recipe makes about 20 cookies and takes around 10 minutes to prepare, with an additional 30 minutes of setting time.

Variations

I sometimes switch things up by adding mini chocolate chips or shredded coconut for a twist. If I want a little extra crunch, I mix in chopped pretzels. And when I’m in the mood for something saltier, I use unsalted peanuts and sprinkle sea salt over the tops before they set.

storage/reheating

I store these cookies in an airtight container at room temperature for up to a week. If I want them to last longer, I refrigerate them—they’ll stay fresh for up to two weeks. Freezing also works well; I separate them with parchment paper and store in a freezer-safe bag for up to 2 months. No reheating needed—just thaw if frozen.

FAQs

What kind of peanut butter should I use?

I like to use creamy peanut butter for a smooth texture, but crunchy peanut butter works too if I want extra texture.

Can I use old-fashioned oats instead of quick oats?

I don’t recommend it, as old-fashioned oats don’t absorb the mixture as well and can make the cookies fall apart.

Do I need to refrigerate these cookies?

No, I can let them set at room temperature, but refrigerating them helps them firm up faster and keeps them fresh longer.

Can I make these cookies nut-free?

Yes, I use sunflower seed butter and skip the peanuts for a nut-free version.

Why are my cookies too soft or sticky?

That usually means the mixture didn’t cook long enough or wasn’t allowed to cool properly before scooping. I make sure the mixture is thick enough and let the cookies set fully before storing.

Conclusion

These Peanut Butter No-Bake Cookies are my go-to when I want something sweet, simple, and satisfying without the hassle of baking. With minimal effort and maximum flavor, they’re a perfect treat I can whip up anytime.

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Peanut Butter No-Bake Cookies

Peanut Butter No-Bake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
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Description

Rich, chewy no-bake cookies made with peanut butter, butterscotch chips, peanuts, and oats—an easy, quick treat with no oven required.

Ingredients

  • 1 cup creamy peanut butter
  • 1 cup butterscotch chips
  • ½ cup salted peanuts
  • 2 cups quick oats

Instructions

  1. In a large saucepan over low heat, melt the peanut butter and butterscotch chips together, stirring constantly until smooth.
  2. Remove from heat and stir in salted peanuts and quick oats until well combined.
  3. Scoop spoonfuls of the mixture onto a parchment-lined baking sheet and shape into rounds.
  4. Let cookies sit at room temperature until firm, about 30 minutes.
  5. Once set, serve and enjoy.

Notes

  • Use creamy or crunchy peanut butter based on texture preference.
  • Do not substitute quick oats with old-fashioned oats for best texture.
  • Cookies can be stored at room temperature, refrigerated, or frozen.
  • Optional add-ins: mini chocolate chips, shredded coconut, chopped pretzels.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Chocolate-Covered Strawberry Brownies

by Leave a Comment

This rich and decadent dessert brings together two of my favorite indulgences: fudgy chocolate brownies and juicy strawberries. Each bite is layered with moist brownie, sweet fresh strawberries, and a smooth chocolate ganache drizzle that makes this treat a showstopper. Chocolate-Covered Strawberry Brownies

Why You’ll Love This Recipe

I love this recipe because it's the perfect fusion of fruity freshness and deep chocolate flavor. The strawberries not only add a pop of color but also balance out the richness of the chocolate. It's a stunning dessert for gatherings, Valentine’s Day, or when I just want to spoil myself with something truly indulgent. Plus, it's incredibly easy to put together with simple ingredients.

ingredients

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

  • Fresh strawberries, sliced
  • Fudgy brownie mix (or homemade brownie batter)
  • Semi-sweet chocolate chips
  • Heavy cream
  • Butter (optional, for extra glossy ganache)
  • Vanilla extract (optional, for added flavor)

directions

  1. I start by preheating the oven and preparing the brownie batter according to the package or my favorite homemade recipe.
  2. I pour half the batter into a greased baking dish and spread it evenly.
  3. I layer sliced strawberries across the surface, slightly pressing them into the batter.
  4. I cover the strawberries with the remaining batter and bake until the brownies are set and a toothpick comes out with moist crumbs.
  5. While the brownies cool, I make the ganache by heating heavy cream and pouring it over the chocolate chips, then stirring until smooth and glossy.
  6. Once cooled, I drizzle the ganache over the brownies and top with fresh strawberry slices for garnish.
  7. I chill slightly to set the chocolate before slicing and serving.

Servings and timing

This recipe makes about 9 large or 12 medium-sized brownies. It takes approximately 15 minutes to prep and 35 minutes to bake, with at least 20 minutes of cooling time before adding ganache and slicing.

Variations

Sometimes I like to add a layer of cream cheese frosting beneath the strawberries for a cheesecake-style twist. For a nuttier option, I sprinkle chopped walnuts or almonds into the brownie batter. I’ve also tried using white chocolate ganache for a sweeter contrast or adding a hint of espresso powder for a deeper chocolate flavor.

storage/reheating

I store these brownies in an airtight container in the fridge for up to 4 days. When I want to reheat a piece, I pop it in the microwave for 10–15 seconds just to slightly warm it without melting the ganache. For longer storage, I freeze them (without fresh strawberries on top) and thaw overnight in the fridge.

FAQs

How do I keep the strawberries from making the brownies soggy?

I make sure to pat the sliced strawberries dry with a paper towel before layering them. This helps reduce excess moisture during baking.

Can I use frozen strawberries?

I don’t recommend it since frozen strawberries release a lot of water when baked, which can make the brownies mushy and watery.

What type of chocolate is best for the ganache?

I use semi-sweet chocolate chips or bars because they strike the perfect balance between rich and sweet, but dark chocolate also works if I want a more intense flavor.

Can I make this recipe ahead of time?

Yes, I often make it a day ahead and store it in the fridge. The flavors deepen overnight, and it slices even better when chilled.

Do I need to refrigerate leftovers?

Yes, because of the fresh fruit and ganache, I always keep any leftovers in the refrigerator to maintain freshness.

Conclusion

These chocolate-covered strawberry brownies are the ultimate dessert when I want to combine elegance with comfort. The rich chocolate and fresh strawberries create a dessert that looks as amazing as it tastes. Whether for a celebration or just a sweet craving, this recipe always hits the spot.

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Chocolate-Covered Strawberry Brownies

Chocolate-Covered Strawberry Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9–12 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Decadent brownies layered with fresh strawberries and topped with a smooth chocolate ganache, perfect for special occasions or an indulgent treat.

Ingredients

  • 1 box fudgy brownie mix (or ingredients for homemade brownie batter)
  • 2 cups fresh strawberries, sliced
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 tbsp butter (optional, for glossy ganache)
  • ½ tsp vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and prepare brownie batter according to package directions or a homemade recipe.
  2. Grease a baking dish and spread half of the brownie batter evenly.
  3. Layer sliced strawberries over the batter, pressing slightly into the mixture.
  4. Pour remaining batter over the strawberries and smooth the top.
  5. Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs.
  6. While brownies cool, heat heavy cream until just simmering and pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
  7. Stir in butter and vanilla extract if using, and mix until glossy.
  8. Drizzle ganache over cooled brownies and garnish with additional fresh strawberry slices.
  9. Chill slightly to set ganache, then slice and serve.

Notes

  • Pat strawberries dry before layering to prevent soggy brownies.
  • Brownies can be made ahead and stored in the fridge.
  • Use dark chocolate for a richer ganache if preferred.
  • Store in the refrigerator due to fresh fruit topping.

Nutrition

  • Serving Size: 1 brownie (of 12)
  • Calories: 280
  • Sugar: 22g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 25mg

Pepperoni Pizza Roll-Ups

by Leave a Comment

These pepperoni pizza roll-ups are everything I love about pizza—cheesy, saucy, and loaded with flavor—all wrapped up in a warm, golden roll. They’re perfect as a quick dinner, a party snack, or even a lunchbox surprise. Pepperoni Pizza Roll-Ups

Why You’ll Love This Recipe

I love how these pizza roll-ups come together with minimal effort and just a few simple ingredients. They’re baked to perfection, melty inside and crisp on the edges. Plus, they’re incredibly kid-friendly and endlessly customizable. Whether I need a fun dinner or an easy appetizer, this recipe never disappoints.

Ingredients

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

  • Refrigerated pizza dough
  • Pizza sauce
  • Mozzarella cheese, shredded
  • Pepperoni slices
  • Italian seasoning
  • Olive oil (for brushing)

Directions

  1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. I roll out the pizza dough and cut it into rectangles.
  3. I spread a spoonful of pizza sauce on each piece of dough, leaving a small border.
  4. I sprinkle a generous amount of shredded mozzarella on top.
  5. I add 3-4 slices of pepperoni to each.
  6. I roll each piece up tightly and place them seam-side down on the baking sheet.
  7. I brush the tops with olive oil and sprinkle on Italian seasoning.
  8. I bake for 15-18 minutes or until golden and bubbly.
  9. I let them cool for a few minutes before serving—so delicious when the cheese is still gooey!

Servings and timing

This recipe makes about 8 roll-ups and serves 4 people. It takes around 10 minutes to prep and 15-18 minutes to bake, so I can have these ready in under 30 minutes.

Variations

I like switching things up sometimes by adding sliced olives, bell peppers, or mushrooms inside the rolls. For a spicier version, I add crushed red pepper flakes or use spicy pepperoni. If I’m out of pizza dough, crescent roll dough works great too.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F (175°C) oven for 8-10 minutes to keep the edges crisp. The microwave works in a pinch, but the rolls tend to get a bit soft.

FAQs

Can I make these ahead of time?

Yes, I can assemble the roll-ups and store them covered in the fridge for a few hours before baking. That way, I just pop them in the oven when ready to eat.

Can I freeze pizza roll-ups?

Absolutely. After baking, I let them cool, wrap them individually, and freeze. When I want one, I reheat it straight from frozen at 350°F for 15-20 minutes.

What dipping sauces go well with these?

I love dipping them in extra pizza sauce, ranch, garlic butter, or even a spicy marinara. It adds more flavor and fun.

Can I use a different type of cheese?

Definitely. While mozzarella is classic, I’ve used cheddar, provolone, or a mix of cheeses for variety. Just make sure it’s a good melting cheese.

How do I keep them from getting soggy?

I make sure not to overload with sauce, and I bake them on a rack or parchment to help keep the bottoms crisp.

Conclusion

These pepperoni pizza roll-ups are a go-to in my kitchen whenever I crave pizza without the hassle. They’re simple, tasty, and totally satisfying—great for parties, busy nights, or just because. I always get requests for more.

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Pepperoni Pizza Roll-Ups

Pepperoni Pizza Roll-Ups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 25-28 minutes
  • Yield: 4 servings (8 roll-ups)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

Pepperoni pizza roll-ups are a quick, cheesy, and flavorful snack or meal option, featuring gooey mozzarella and zesty pepperoni wrapped in golden pizza dough.

Ingredients

  • 1 can refrigerated pizza dough
  • ½ cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 24 pepperoni slices (3-4 per roll-up)
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil (for brushing)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Roll out the pizza dough and cut it into 8 rectangles.
  3. Spread a spoonful of pizza sauce on each piece, leaving a border around the edges.
  4. Sprinkle shredded mozzarella cheese evenly over the sauce.
  5. Top each with 3-4 pepperoni slices.
  6. Roll up each rectangle tightly and place seam-side down on the baking sheet.
  7. Brush the tops with olive oil and sprinkle Italian seasoning.
  8. Bake for 15-18 minutes until golden and bubbly.
  9. Let cool for a few minutes before serving.

Notes

  • Use crescent roll dough if pizza dough isn't available.
  • Customize with vegetables like bell peppers, mushrooms, or olives.
  • Store leftovers in an airtight container for up to 3 days.
  • Reheat in oven for best texture; microwave can soften the rolls.

Nutrition

  • Serving Size: 2 roll-ups
  • Calories: 280
  • Sugar: 2g
  • Sodium: 620mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 30mg

Grilled Chicken with Tzatziki Sauce and Rice

by Leave a Comment

This Grilled Chicken with Tzatziki Sauce and Rice is a vibrant, flavor-packed dish that combines juicy marinated chicken, herbed rice, and a refreshing cucumber-yogurt sauce. It’s a well-balanced meal that feels both indulgent and wholesome. Grilled Chicken with Tzatziki Sauce and Rice

Why You’ll Love This Recipe

I love this recipe because it brings together smoky, charred chicken with the cool creaminess of tzatziki in such a satisfying way. It’s great for a healthy weeknight dinner or a make-ahead meal prep option. The ingredients are simple, but the flavor is anything but. I can easily customize it to suit what I have on hand, and it pairs well with fresh herbs, grilled vegetables, or a simple side salad.

Ingredients

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

  • Boneless skinless chicken thighs or breasts
  • Olive oil
  • Garlic cloves, minced
  • Lemon juice
  • Dried oregano
  • Smoked paprika
  • Salt and black pepper
  • Plain Greek yogurt
  • Cucumber, grated and drained
  • Fresh dill, chopped
  • Fresh parsley, chopped
  • Cooked white rice
  • Lime slices, for garnish (optional)

Directions

  1. I start by marinating the chicken with olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper. I let it sit for at least 30 minutes or overnight for deeper flavor.
  2. While the chicken marinates, I prepare the tzatziki by mixing Greek yogurt with grated cucumber, chopped dill, parsley, garlic, lemon juice, and a pinch of salt. I chill it in the fridge until it’s time to serve.
  3. I grill the chicken over medium-high heat, flipping once, until it’s fully cooked and has those delicious char marks—about 5–7 minutes per side.
  4. I plate the cooked rice, top it with the grilled chicken, and spoon over the chilled tzatziki sauce. I like to finish with a sprinkle of fresh parsley and a few lime slices for extra brightness.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes (plus marinating)
Cook time: 15 minutes
Total time: 30 minutes (not including marinating time)

Variations

I sometimes switch the rice for couscous, quinoa, or a fresh salad base. For a spicier kick, I add chili flakes to the marinade. If I’m out of fresh herbs, I use dried versions, though I find the fresh ones add better flavor. For a vegetarian option, I grill halloumi or marinated tofu instead of chicken.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I keep the tzatziki sauce separate to maintain its freshness. To reheat the chicken and rice, I use the microwave or a skillet with a splash of water to prevent drying. I don’t recommend freezing the tzatziki, but the chicken and rice freeze well for up to 2 months.

FAQs

How do I know when the grilled chicken is fully cooked?

I make sure the internal temperature reaches 165°F (75°C) using a meat thermometer, and the juices run clear when sliced.

Can I make this recipe ahead of time?

Yes, I often marinate the chicken the night before and keep the tzatziki sauce chilled until serving. I reheat the rice just before assembling.

What’s the best yogurt to use for tzatziki?

I always go with plain Greek yogurt—it’s thick, tangy, and gives the sauce its signature texture and flavor.

Can I bake the chicken instead of grilling?

Absolutely. I bake it at 400°F (200°C) for about 20–25 minutes or until cooked through, then broil for a few minutes for some color.

What herbs work best for this dish?

I love using fresh dill and parsley, but mint and cilantro can also add a refreshing twist.

Conclusion

This grilled chicken with tzatziki and rice is one of those meals I come back to again and again. It’s fresh, hearty, and full of balanced flavors that never get old. Whether I’m hosting or just feeding myself, it always hits the spot.

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Grilled Chicken with Tzatziki Sauce and Rice

Grilled Chicken with Tzatziki Sauce and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes (plus marinating)
  • Cook Time: 15 minutes
  • Total Time: 30 minutes (excluding marinating)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Low Fat
Print Recipe

Description

A vibrant and wholesome dish featuring juicy grilled chicken, herbed rice, and refreshing tzatziki sauce made with Greek yogurt and cucumber.

Ingredients

  • 4 boneless skinless chicken thighs or breasts
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1 cup plain Greek yogurt
  • ½ cucumber, grated and drained
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped (plus more for garnish)
  • 2 cups cooked white rice
  • Lime slices, for garnish (optional)

Instructions

  1. In a bowl, combine chicken with olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper. Marinate for at least 30 minutes or overnight.
  2. Prepare tzatziki by mixing Greek yogurt with grated cucumber, dill, parsley, garlic, lemon juice, and a pinch of salt. Chill in the fridge.
  3. Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side or until internal temperature reaches 165°F (75°C).
  4. To serve, plate the rice, top with grilled chicken, and spoon over tzatziki sauce. Garnish with parsley and lime slices if desired.

Notes

  • Marinate chicken overnight for best flavor.
  • Keep tzatziki sauce separate if storing for later use.
  • Swap rice with couscous or salad for variety.
  • Use a meat thermometer to ensure chicken is cooked.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 95mg

Creamy Scalloped Potatoes

by Leave a Comment

This creamy scalloped potatoes recipe brings together thinly sliced potatoes, a rich cheese sauce, and a perfectly golden, bubbly top for a comforting and satisfying dish. It’s a classic side that always feels like the star of the table, whether I’m making it for a weeknight dinner or a holiday gathering. Creamy Scalloped Potatoes

Why You’ll Love This Recipe

I love how this recipe is the perfect balance of creamy, cheesy, and hearty. The potatoes become melt-in-your-mouth tender while the top develops a slightly crispy, golden crust. It’s an easy dish to prepare ahead, and it goes with just about anything—from roasted meats to a simple green salad. Plus, it only uses everyday ingredients I usually already have on hand.

Ingredients

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

  • Potatoes, thinly sliced
  • Butter
  • All-purpose flour
  • Milk
  • Shredded cheddar cheese
  • Salt
  • Black pepper
  • Garlic powder (optional)
  • Fresh chives, chopped (for garnish)

Directions

  1. I preheat my oven to 375°F (190°C) and grease a baking dish.
  2. In a saucepan, I melt the butter over medium heat, then whisk in the flour to make a roux.
  3. I gradually pour in the milk, whisking constantly until the mixture thickens.
  4. I stir in most of the shredded cheese, reserving some for topping, and season the sauce with salt, pepper, and garlic powder.
  5. I layer half of the sliced potatoes in the prepared dish, pour over half of the cheese sauce, then repeat with the remaining potatoes and sauce.
  6. I top everything with the reserved cheese and bake uncovered for 50-60 minutes until the top is golden and bubbly.
  7. After baking, I let it rest for about 10 minutes before garnishing with chopped chives and serving.

Servings and timing

This recipe makes about 6 servings. It takes roughly 20 minutes to prep and 1 hour to bake, with a 10-minute resting time before serving. Perfect for feeding a family or saving leftovers for the next day.

Variations

Sometimes I like to mix it up by adding caramelized onions or crumbled bacon between the layers. A sprinkle of Parmesan cheese on top gives it a sharper bite. If I want to make it more indulgent, I use heavy cream instead of milk. And for a bit of heat, I’ve tossed in sliced jalapeños or red pepper flakes.

Storage/Reheating

Leftovers store beautifully in the refrigerator for up to 4 days in an airtight container. When I reheat them, I usually pop a portion in the microwave or warm it in the oven at 350°F (175°C) until heated through. If the top starts to dry out, I cover it with foil to keep the moisture in.

FAQs

How thin should I slice the potatoes?

I slice mine about ⅛-inch thick. A mandoline slicer really helps to keep them uniform, which ensures even cooking.

Can I make this ahead of time?

Yes, I often assemble it a day in advance and refrigerate it. I just bake it when I'm ready, adding an extra 10 minutes if it’s coming straight from the fridge.

What type of potatoes work best?

I prefer using Yukon Gold or Russet potatoes. They hold their shape well and become tender and creamy without falling apart.

Can I freeze scalloped potatoes?

I don’t recommend freezing them before baking because the texture of the potatoes can change. But once baked and cooled, they can be frozen for up to 2 months and reheated in the oven.

How can I make it gluten-free?

To make this gluten-free, I simply use a gluten-free flour blend or cornstarch in place of the all-purpose flour for the roux.

Conclusion

These creamy scalloped potatoes are my go-to for a satisfying, soul-warming side dish that never fails to impress. Whether I’m feeding a crowd or just craving something cozy, this recipe hits all the right notes with its rich, cheesy layers and soft, tender potatoes. It’s comfort food at its best, and I always come back to it time and again.

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Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Creamy scalloped potatoes with a rich cheese sauce, tender layers of thinly sliced potatoes, and a golden, bubbly top—perfect as a hearty and comforting side dish for any meal.

Ingredients

  • 2 pounds potatoes, thinly sliced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder (optional)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a baking dish.
  2. In a saucepan over medium heat, melt the butter, then whisk in the flour to form a roux.
  3. Gradually add the milk, whisking continuously until the mixture thickens.
  4. Stir in 1 ½ cups of the shredded cheddar cheese, reserving ½ cup for topping. Season with salt, pepper, and garlic powder if using.
  5. Layer half of the sliced potatoes in the prepared dish, then pour over half of the cheese sauce. Repeat with remaining potatoes and sauce.
  6. Sprinkle the reserved cheese on top and bake uncovered for 50–60 minutes, until golden and bubbly.
  7. Let rest for 10 minutes before garnishing with chopped chives and serving.

Notes

  • Use a mandoline slicer for evenly thin potato slices.
  • Substitute heavy cream for milk for a richer version.
  • Add caramelized onions, bacon, or jalapeños for variety.
  • Cover with foil during reheating to retain moisture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 11g
  • Cholesterol: 50mg

Flaky Crab-Stuffed Puff Pastry Bites

by Leave a Comment

These flaky crab-stuffed puff pastry bites are buttery, golden, and filled with a creamy crab mixture that’s rich, slightly spicy, and irresistibly savory. Whether I serve them as a party appetizer or enjoy them as a decadent snack, these little bites always steal the show. Flaky Crab-Stuffed Puff Pastry Bites

Why You’ll Love This Recipe

I love this recipe because it's quick to prepare but looks and tastes gourmet. The puff pastry becomes beautifully crisp and golden in the oven, while the crab filling stays soft and flavorful. I can prep them ahead of time and bake just before guests arrive, making them perfect for entertaining. Plus, they’re easy to customize depending on what I have in my fridge.

Ingredients

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

puff pastry sheets, thawed
imitation crab meat or lump crab meat, chopped
cream cheese, softened
shredded mozzarella or cheddar cheese
garlic powder
paprika
chopped chives (optional, for garnish)
egg (for egg wash)

Directions

  1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, I mix the cream cheese, crab meat, shredded cheese, garlic powder, and paprika until well combined.
  3. I roll out the puff pastry slightly and cut it into squares or triangles.
  4. I place a spoonful of crab mixture in the center of each piece and fold the pastry over to seal—usually into a triangle or crescent shape.
  5. I press the edges with a fork to seal them and brush each bite with egg wash.
  6. Then, I bake for 15–18 minutes or until golden and puffed.
  7. I garnish with chopped chives before serving.

Servings and timing

This recipe makes about 18 to 20 bites and takes around 15 minutes to prep, with a baking time of 15 to 18 minutes. Altogether, I have these ready in about 30 to 35 minutes.

Variations

Sometimes I add a little hot sauce or cayenne pepper to the filling for extra heat. When I want something creamier, I toss in a bit of sour cream or swap in mascarpone. If I have fresh herbs, dill or parsley adds a nice brightness. I’ve even used shrimp instead of crab with great results.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for 5–7 minutes to bring back that crisp texture. The microwave works in a pinch, but they lose some crunch.

FAQs

How do I prevent the puff pastry from getting soggy?

I make sure the filling isn't too wet, and I avoid overstuffing. Brushing the edges with egg wash also helps seal everything in.

Can I freeze these before baking?

Yes, I often assemble the bites, freeze them on a tray, and then transfer them to a bag. When ready, I bake straight from frozen, just adding a few extra minutes to the bake time.

Can I use real crab meat?

Absolutely. I prefer lump crab meat when I want a more delicate texture and flavor, though imitation crab works well and is budget-friendly.

What dipping sauce pairs well with these?

I usually go with a spicy aioli or a lemon-garlic mayo. Cocktail sauce or a creamy herb dip also works nicely.

Can I make these ahead of time?

Yes, I often prep them a day in advance and keep them refrigerated until I’m ready to bake. Just don’t brush with egg wash until right before baking.

Conclusion

These crab-stuffed puff pastry bites are one of my go-to appetizers for a reason—they’re easy, crowd-pleasing, and packed with rich, savory flavor. Whether I’m throwing a party or just want something indulgent, I always feel like I’ve made something special with these.

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Flaky Crab-Stuffed Puff Pastry Bites

Flaky Crab-Stuffed Puff Pastry Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 18 to 20 bites
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Flaky, golden puff pastry bites stuffed with a creamy, savory crab filling—perfect for parties or indulgent snacks.

Ingredients

  • 2 puff pastry sheets, thawed
  • 1 cup imitation crab meat or lump crab meat, chopped
  • 4 oz cream cheese, softened
  • ½ cup shredded mozzarella or cheddar cheese
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • 1 tbsp chopped chives (optional, for garnish)
  • 1 egg (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix cream cheese, crab meat, shredded cheese, garlic powder, and paprika until well combined.
  3. Roll out the puff pastry slightly and cut into squares or triangles.
  4. Place a spoonful of crab mixture in the center of each piece and fold the pastry over to seal into a triangle or crescent shape.
  5. Press the edges with a fork to seal and brush each bite with egg wash.
  6. Bake for 15–18 minutes or until golden and puffed.
  7. Garnish with chopped chives before serving.

Notes

  • Don't overfill the pastry to prevent sogginess.
  • Can be made ahead and stored in the fridge before baking.
  • Freeze unbaked bites for a quick future appetizer.
  • Reheat in oven to retain crispness.
  • Try adding hot sauce or herbs for variation.

Nutrition

  • Serving Size: 1 bite
  • Calories: 110
  • Sugar: 0.5g
  • Sodium: 160mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 20mg

Decadent Chocolate Cream Pie

by Leave a Comment

A rich, silky chocolate cream pie is the ultimate comfort dessert—perfectly indulgent, smooth as silk, and nestled in a buttery, flaky crust. With its luscious filling and a fluffy whipped topping, this classic pie is always a crowd-pleaser and never goes out of style. Decadent Chocolate Cream Pie

Why You’ll Love This Recipe

I love how this chocolate cream pie brings together everything I crave in a dessert—it's creamy, chocolatey, and incredibly satisfying. The contrast between the crisp crust and the silky chocolate custard is pure bliss. I also appreciate how it's a make-ahead dessert, which makes it perfect for holidays or dinner parties. Whether I serve it chilled on a warm day or as a cozy finish to a winter meal, it's always a hit.

Ingredients

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

  • Pre-baked pie crust (homemade or store-bought)
  • Granulated sugar
  • Unsweetened cocoa powder
  • Cornstarch
  • Salt
  • Whole milk
  • Egg yolks
  • Semi-sweet chocolate (chopped)
  • Unsalted butter
  • Vanilla extract
  • Whipped cream (for topping)
  • Chocolate shavings or cocoa powder (optional garnish)

Directions

  1. I start by baking the pie crust and letting it cool completely.
  2. In a saucepan, I whisk together the sugar, cocoa powder, cornstarch, and salt.
  3. Gradually, I whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
  4. I reduce the heat and cook for another minute before removing it from the heat.
  5. In a separate bowl, I lightly beat the egg yolks and slowly whisk in some of the hot chocolate mixture to temper them.
  6. Then I pour the tempered yolks back into the saucepan and cook for an additional two minutes, stirring continuously.
  7. Off the heat, I stir in the chopped chocolate, butter, and vanilla until smooth.
  8. I pour the filling into the cooled crust and smooth the top with a spatula.
  9. Once cooled slightly, I refrigerate the pie for at least 4 hours until fully set.
  10. Just before serving, I top it with whipped cream and garnish with chocolate shavings or a dusting of cocoa powder.

Servings and timing

This chocolate cream pie yields 8 generous slices. It takes about 20 minutes of prep time, 10 minutes of stovetop cooking, and at least 4 hours of chilling time before serving.

Variations

When I feel adventurous, I like to use a graham cracker crust for a sweeter crunch or even a chocolate cookie crust for double the chocolate delight. I sometimes infuse the filling with a splash of espresso or peppermint extract for a twist. A sprinkle of sea salt on top adds a gourmet touch.

storage/reheating

I keep the pie in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh for up to 4 days. I don’t recommend freezing the pie, as the texture of the custard can change. Reheating isn't necessary—this pie is best served chilled.

FAQs

How do I know when the filling is thick enough?

I watch for it to bubble and coat the back of a spoon. Once it boils and thickens, I cook it for another minute to make sure the cornstarch is fully activated.

Can I use dark chocolate instead of semi-sweet?

Yes, I often switch to dark chocolate when I want a deeper, more intense flavor. Just keep in mind it may be less sweet, so I sometimes add a little extra sugar.

Is it okay to use a store-bought crust?

Absolutely. When I’m short on time, I grab a pre-baked crust and focus my effort on the filling.

How far in advance can I make this pie?

I usually make it a day ahead. It gives the filling time to set completely and the flavors to meld beautifully.

What’s the best way to garnish this pie?

I like to go with whipped cream piped around the edges, then sprinkle with chocolate curls or cocoa powder for a professional finish.

Conclusion

This chocolate cream pie is the kind of dessert I keep coming back to—simple, nostalgic, and absolutely satisfying. Whether I make it for a family gathering or just to treat myself, it’s always worth the effort. It's everything I want in a chocolate dessert: creamy, rich, and downright irresistible.

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Decadent Chocolate Cream Pie

Decadent Chocolate Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A rich and silky chocolate cream pie with a flaky crust and a fluffy whipped topping—perfect for any occasion.

Ingredients

  • 1 pre-baked pie crust (homemade or store-bought)
  • ¾ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 6 oz semi-sweet chocolate, chopped
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 ½ cups whipped cream (for topping)
  • Chocolate shavings or cocoa powder (optional garnish)

Instructions

  1. Bake the pie crust according to package or recipe instructions and let it cool completely.
  2. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
  3. Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens and begins to boil.
  4. Reduce the heat and cook for 1 more minute while stirring.
  5. In a separate bowl, lightly beat the egg yolks. Slowly whisk in a bit of the hot chocolate mixture to temper them.
  6. Pour the tempered yolks back into the saucepan and cook for another 2 minutes, stirring continuously.
  7. Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth.
  8. Pour the filling into the cooled crust and smooth the top with a spatula.
  9. Let the pie cool slightly, then refrigerate for at least 4 hours or until fully set.
  10. Top with whipped cream and garnish with chocolate shavings or cocoa powder before serving.

Notes

  • Use a chocolate cookie crust for extra chocolate flavor.
  • Infuse the filling with espresso or peppermint extract for a twist.
  • A sprinkle of sea salt on top adds a gourmet touch.
  • The pie keeps well in the fridge for up to 4 days.
  • Best served chilled; do not freeze.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 27g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 120mg

Classic Egg Salad Sandwich

by Leave a Comment

This classic egg salad sandwich is creamy, flavorful, and loaded with just the right balance of texture and seasoning. Whether I’m making a quick lunch or prepping something comforting ahead of time, this recipe hits the spot every single time. Classic Egg Salad Sandwich

Why You’ll Love This Recipe

I love how simple this egg salad is to make, yet it always feels satisfying and homemade. The creaminess of the mayo and mustard blends perfectly with the eggs, while a touch of crunch from green onions or celery gives it that fresh bite. It's incredibly versatile—great for sandwiches, wraps, or served over greens.

Ingredients

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

  • Hard-boiled eggs
  • Mayonnaise
  • Dijon mustard or yellow mustard
  • Salt
  • Black pepper
  • Green onions or chives
  • Optional: diced celery, paprika, lettuce, sandwich bread

Directions

  1. I start by boiling the eggs until they’re perfectly hard-cooked, then I let them cool and peel them.
  2. I chop the eggs into small chunks—some finely chopped, others a bit bigger for texture.
  3. In a mixing bowl, I combine the eggs with mayonnaise, a bit of mustard, chopped green onions, salt, and black pepper.
  4. I mix everything until it’s well combined but not too mashed.
  5. To assemble the sandwich, I place a layer of lettuce on toasted bread, spoon the egg salad on top, and top it with another slice of bread.
  6. I like to finish it off with a sprinkle of fresh chives or a dash of paprika for extra color and flavor.

Servings and timing

This recipe serves about 3 to 4 people. It takes roughly 10 minutes to prepare if the eggs are already boiled, or about 30 minutes total including boiling and cooling the eggs.

Variations

I like switching it up sometimes with these tweaks:

  • Add a little chopped dill pickle or relish for a tangy kick.
  • Swap out the mayo for Greek yogurt for a lighter version.
  • Use fresh dill or parsley for added herb flavor.
  • Add a pinch of curry powder for a warm spice twist.
  • Serve it in lettuce cups or pita pockets for a fun change.

storage/reheating

I store leftover egg salad in an airtight container in the fridge for up to 3 days. I avoid freezing it, since the texture doesn’t hold up well. I don't reheat it—this one’s best served cold or at room temperature.

FAQs

How do I keep egg salad from getting watery?

I make sure the eggs are completely cooled and dry before chopping, and I use just enough mayo to bind the mixture without making it runny.

Can I make this recipe ahead of time?

Yes, I often make it a day ahead. The flavors actually get better after sitting in the fridge for a few hours.

What kind of bread works best for egg salad sandwiches?

I like using hearty, toasted bread like whole grain, rye, or seeded sandwich bread—it holds up well and adds great texture.

Can I make this recipe without mayonnaise?

Definitely. I sometimes use Greek yogurt or mashed avocado for a creamy alternative.

Is this egg salad keto-friendly?

Yes, just skip the bread and serve it in lettuce wraps or on top of greens for a low-carb version.

Conclusion

This egg salad sandwich is one of my go-to recipes for a reason—it’s fast, flavorful, and endlessly customizable. Whether I’m making lunch for myself or prepping something simple for a picnic, I know I can always count on this classic.

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Classic Egg Salad Sandwich

Classic Egg Salad Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 servings
  • Category: Lunch
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegetarian
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Description

A creamy, flavorful classic egg salad sandwich with a perfect balance of texture and seasoning, great for quick lunches or make-ahead meals.

Ingredients

  • 6 hard-boiled eggs
  • ⅓ cup mayonnaise
  • 1 tsp Dijon mustard or yellow mustard
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp chopped green onions or chives
  • Optional: ¼ cup diced celery
  • Optional: pinch of paprika
  • Optional: lettuce leaves
  • 8 slices sandwich bread

Instructions

  1. Boil the eggs until hard-cooked, let them cool, and peel them.
  2. Chop the eggs into small chunks, mixing finer and coarser pieces for texture.
  3. In a bowl, mix the chopped eggs with mayonnaise, mustard, green onions, salt, and pepper.
  4. Gently stir the mixture until combined but not overly mashed.
  5. Toast the sandwich bread and place a layer of lettuce on one slice.
  6. Spoon the egg salad onto the lettuce and top with another slice of bread.
  7. Optional: sprinkle paprika or chopped chives on top for garnish.

Notes

  • For a tangy twist, add chopped dill pickle or relish.
  • Substitute Greek yogurt for mayonnaise for a lighter version.
  • Fresh dill or parsley can enhance flavor.
  • A pinch of curry powder adds a unique warm spice.
  • Best served cold or at room temperature; do not freeze.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 320
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 210mg

Pistachio Cookies with Sea Salt

by Leave a Comment

These pistachio cookies with sea salt are a delightful twist on the classic cookie, combining nutty richness with a touch of flaky sea salt for balance. They’re soft in the center, golden at the edges, and bursting with roasted pistachios for flavor and crunch Pistachio Cookies with Sea Salt .

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between sweet and salty. The roasted pistachios bring a warm, buttery depth, while the sea salt flakes on top add a burst of contrast that elevates each bite. They’re easy to make, impressive to serve, and addictive in the best way possible. Whether I’m baking for guests or just treating myself, these cookies always disappear fast.

Ingredients

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

  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Unsalted butter (softened)
  • Granulated sugar
  • Brown sugar
  • Egg
  • Vanilla extract
  • Shelled roasted pistachios (roughly chopped)
  • Flaky sea salt (for topping)

Directions

  1. I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.
  2. In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.
  3. In a larger bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Then I add the egg and vanilla extract, beating until fully incorporated.
  5. I gradually mix in the dry ingredients, being careful not to overmix.
  6. Once the dough forms, I fold in the chopped pistachios.
  7. Using a cookie scoop or spoon, I drop rounded tablespoons of dough onto the baking sheet, spacing them out to allow room for spreading.
  8. I lightly press a few extra pistachio pieces on top and sprinkle with flaky sea salt.
  9. I bake for 10-12 minutes, until the edges are golden and the centers are just set.
  10. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.

Servings and timing

This recipe yields about 18 cookies. Preparation takes roughly 15 minutes, and baking time is 10–12 minutes per batch. Cooling adds another 10 minutes.

Variations

I sometimes mix in white chocolate chips for a sweet, creamy touch. If I’m feeling adventurous, I’ll add a pinch of cardamom or orange zest to the dough. For a gluten-free version, I swap the all-purpose flour for a gluten-free blend.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer, then transfer to a freezer-safe bag. When I want one, I just thaw at room temperature or warm it in the microwave for about 10 seconds.

FAQs

How do I keep the cookies soft after baking?

I store them with a slice of bread in the container. It helps maintain moisture and keeps the cookies soft.

Can I use salted pistachios?

Yes, but I reduce the added salt in the dough and go easy on the flaky sea salt topping to avoid overdoing it.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough for up to 48 hours or freeze it in portions for fresh-baked cookies anytime.

What’s the best way to chop pistachios?

I pulse them gently in a food processor or place them in a zip-top bag and crush them lightly with a rolling pin.

Can I double the recipe?

Yes, I’ve doubled it many times without issue. I just make sure not to overcrowd the baking sheets.

Conclusion

These pistachio cookies with sea salt are a joy to bake and even better to eat. With their crisp edges, chewy centers, and complex flavor, they’re a recipe I keep coming back to. Whether I’m gifting them or enjoying them with a cup of tea, they always satisfy.

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Pistachio Cookies with Sea Salt

Pistachio Cookies with Sea Salt

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These pistachio cookies with sea salt are soft-centered, golden-edged treats bursting with roasted pistachios and finished with a touch of flaky sea salt for the perfect sweet-salty balance.

Ingredients

  • 1 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¾ cup shelled roasted pistachios, roughly chopped
  • Flaky sea salt, for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg and vanilla extract, beating until fully incorporated.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in the chopped pistachios.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them apart.
  8. Press a few extra pistachio pieces on top of each dough ball and sprinkle with flaky sea salt.
  9. Bake for 10–12 minutes, until edges are golden and centers are just set.
  10. Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use a slice of bread in the container to keep cookies soft.
  • If using salted pistachios, reduce added salt and sea salt topping.
  • Refrigerate dough for up to 48 hours or freeze in portions for later baking.
  • Chop pistachios using a food processor or rolling pin for ease.
  • Recipe can be doubled without any issues.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 10g
  • Sodium: 80mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Creamy Garlic Chicken Ramen

by Leave a Comment

This creamy garlic chicken ramen is a comforting and flavorful dish that blends rich, savory broth with perfectly seared chicken and springy noodles. The velvety texture of the soup pairs beautifully with tender slices of juicy chicken breast, and the fresh chopped chives add a punch of brightness to every bite. Creamy Garlic Chicken Ramen

 

Why You’ll Love This Recipe

I love how this ramen feels indulgent but comes together quickly, making it perfect for a weeknight dinner or when I’m craving something cozy. The creamy broth is deeply satisfying, and the garlic gives it a robust kick that warms me from the inside out. Plus, the caramelized chicken on top turns this from a simple bowl of noodles into a restaurant-worthy meal.

Ingredients

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

  • Chicken breasts
  • Ramen noodles (instant or fresh)
  • Garlic cloves
  • Chicken broth
  • Heavy cream
  • Soy sauce
  • Olive oil or sesame oil
  • Salt and black pepper
  • Chopped chives or green onions (for garnish)

Directions

  1. I start by seasoning the chicken breasts with salt and pepper, then sear them in a hot skillet with oil until they’re golden brown and cooked through. After resting for a few minutes, I slice them thinly.
  2. In the same pan, I sauté minced garlic until it’s fragrant, then pour in chicken broth and let it simmer to build flavor.
  3. I reduce the heat and stir in the heavy cream and a splash of soy sauce to create a rich, savory broth.
  4. Meanwhile, I cook the ramen noodles according to the package instructions, then drain and add them to the creamy garlic broth.
  5. Finally, I ladle the noodles and broth into bowls, top with the sliced chicken, and sprinkle with fresh chopped chives or green onions for a pop of freshness.

Servings and timing

This recipe serves 2 to 3 people and takes about 30 minutes to prepare from start to finish.

Variations

Sometimes I swap the chicken for shrimp or tofu when I want to change things up. I also like to add mushrooms, spinach, or a soft-boiled egg when I want to bulk it up or make it a little more traditional. For a spicier version, I stir in chili oil or a spoonful of gochujang.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pour the soup into a saucepan over medium heat and warm it gently, adding a splash of broth or water to loosen it up if the noodles have absorbed too much liquid.

FAQs

How can I make this ramen spicier?

I add chili flakes, sriracha, or a spoonful of chili garlic paste to give the broth a spicy kick.

Can I use pre-cooked chicken?

Yes, I sometimes use leftover rotisserie chicken for a quicker version. I just add it in at the end to warm through.

What type of noodles work best?

I usually use instant ramen noodles, but fresh ramen, udon, or even spaghetti can work in a pinch.

Is this recipe gluten-free?

Not by default, but I make it gluten-free by using tamari instead of soy sauce and gluten-free noodles.

Can I freeze this ramen?

I don’t recommend freezing it because the creamy broth can separate and the noodles tend to get mushy.

Conclusion

This creamy garlic chicken ramen is my go-to when I want something rich, satisfying, and fast. The balance of tender chicken, garlicky broth, and springy noodles hits the spot every time. It’s a comforting bowl that never disappoints, and I know I’ll be making it again and again.

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Creamy Garlic Chicken Ramen

Creamy Garlic Chicken Ramen

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 to 3 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Halal
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Description

A rich and comforting creamy garlic chicken ramen featuring seared chicken breasts, a savory garlic-infused broth, and springy noodles topped with chives.

Ingredients

  • 2 chicken breasts
  • 2 packs ramen noodles (instant or fresh)
  • 4 garlic cloves, minced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil or sesame oil
  • Salt and black pepper to taste
  • Chopped chives or green onions, for garnish

Instructions

  1. Season chicken breasts with salt and pepper. In a hot skillet with oil, sear them until golden brown and cooked through. Let rest, then slice thinly.
  2. In the same skillet, sauté minced garlic until fragrant.
  3. Add chicken broth and let simmer for a few minutes to build flavor.
  4. Lower the heat, stir in heavy cream and soy sauce. Simmer gently.
  5. Cook ramen noodles according to package instructions. Drain and add to the broth.
  6. Ladle noodles and broth into bowls. Top with sliced chicken and garnish with chopped chives or green onions.

Notes

  • Swap chicken with shrimp or tofu for variation.
  • Add mushrooms, spinach, or a soft-boiled egg for extra flavor and nutrition.
  • To make it spicier, add chili oil or gochujang.
  • Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth or water.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 620
  • Sugar: 3g
  • Sodium: 1020mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 130mg

Easy Roasted Cabbage Steaks

by Leave a Comment

If you're looking for a simple, delicious, and healthy side dish, roasted cabbage steaks are the perfect solution. With minimal prep time and a few ingredients, they transform into a savory, slightly crispy treat that will elevate any meal. Easy Roasted Cabbage Steaks

Why You’ll Love This Recipe

I love making roasted cabbage steaks because they are both easy and full of flavor. Roasting cabbage brings out its natural sweetness and adds a satisfying crunch, while the seasoning enhances its earthy taste. Whether you’re looking for a low-carb side dish or simply want to add a vegetable-packed option to your dinner, this recipe fits the bill perfectly. It's versatile too, making it a great addition to any meal, from hearty roasts to simple pastas.

Ingredients

  • 1 medium head of cabbage
  • 2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: Lemon wedges, grated Parmesan, or herbs for garnish

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

Directions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the cabbage into 1-inch thick steaks, ensuring each slice stays intact (the core helps hold the steak together).
  3. Place the cabbage steaks on a baking sheet lined with parchment paper.
  4. Drizzle the olive oil over both sides of the cabbage slices, then sprinkle with garlic powder, onion powder, salt, and pepper.
  5. Roast in the oven for 20-25 minutes, flipping halfway through, until the cabbage is tender and slightly crispy on the edges.
  6. Optional: For extra flavor, squeeze fresh lemon juice or sprinkle with Parmesan cheese before serving.

Servings and Timing

This recipe serves 2-4 people, depending on portion sizes. It takes about 5-10 minutes to prep and 20-25 minutes to roast, making it a perfect quick side dish.

Variations

  • Spicy Roasted Cabbage Steaks: Add a pinch of chili flakes or cayenne pepper to the seasoning mix for a spicy kick.
  • Cheesy Cabbage Steaks: Top the cabbage with shredded cheese, like cheddar or mozzarella, for the last few minutes of roasting for a melted, bubbly topping.
  • Herb-Infused Cabbage: Experiment with fresh herbs like rosemary, thyme, or oregano for added fragrance and flavor.

Storage/Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage steaks on a baking sheet and roast in the oven at 350°F (175°C) for 10-15 minutes to retain their crispy texture. Alternatively, you can reheat them in a microwave, but they may lose some of their crispness.

FAQs

How do I make the cabbage steaks crispy?

For the best crispy cabbage steaks, ensure they are cut evenly and roast them at a high temperature (400°F). Flipping them halfway through roasting also helps achieve a uniform texture.

Can I make cabbage steaks ahead of time?

Yes, you can prep the cabbage steaks in advance by slicing them and seasoning them. Store the uncooked slices in the fridge until you’re ready to roast them. Roasting them just before serving is best for optimal texture.

What can I serve with roasted cabbage steaks?

Roasted cabbage steaks pair well with a variety of dishes. I love serving them alongside roasted meats, like chicken, or with grains like quinoa or rice for a balanced meal.

Can I use different types of cabbage for this recipe?

While green cabbage is most commonly used for cabbage steaks, you can also use purple cabbage or savoy cabbage for a different flavor and color. The cooking method remains the same.

Can I grill the cabbage steaks instead of roasting?

Yes, grilling cabbage steaks adds a lovely smoky flavor. Just preheat the grill, brush the cabbage steaks with olive oil, and grill them over medium heat for about 5-7 minutes per side until tender and slightly charred.

Conclusion

Roasted cabbage steaks are a simple and satisfying way to enjoy cabbage in a new form. The crispy edges and tender centers are a delightful contrast, and with minimal ingredients, it's a go-to recipe for any busy weeknight or special meal. I love how versatile and customizable this recipe is—whether you enjoy it with a squeeze of lemon, a sprinkle of Parmesan, or a dash of spice, there’s no wrong way to enjoy this delicious vegetable dish!

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Easy Roasted Cabbage Steaks

Easy Roasted Cabbage Steaks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5-10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: 2-4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These easy roasted cabbage steaks are a delicious, healthy, and simple side dish that everyone will love. With a crunchy exterior and tender interior, this roasted cabbage recipe is the perfect addition to any meal, whether you're craving a low-carb option or something flavorful to pair with meats. It’s quick, versatile, and can be customized with various toppings for extra flavor.

Ingredients

  • 1 medium head of cabbage
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • Optional: Lemon wedges, grated Parmesan, or herbs for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the cabbage into 1-inch thick steaks, ensuring each slice stays intact (the core helps hold the steak together).
  3. Place the cabbage steaks on a baking sheet lined with parchment paper.
  4. Drizzle the olive oil over both sides of the cabbage slices, then sprinkle with garlic powder, onion powder, salt, and pepper.
  5. Roast in the oven for 20-25 minutes, flipping halfway through, until the cabbage is tender and slightly crispy on the edges.
  6. Optional: For extra flavor, squeeze fresh lemon juice or sprinkle with Parmesan cheese before serving.

Notes

  • You can add a variety of toppings such as grated cheese or fresh herbs like rosemary and thyme.
  • Make sure to flip the cabbage halfway through roasting to ensure even cooking and crispiness.

Crockpot Barbecue Ribs

by Leave a Comment

These Crockpot Barbecue Ribs are the perfect combination of tender, juicy, and full of flavor. Slow-cooked to perfection in a Crockpot, the ribs become melt-in-your-mouth delicious, with the tangy sweetness of barbecue sauce coating every bite. Whether you're preparing a family dinner or serving guests, these ribs are sure to impress. Crockpot Barbecue Ribs

Why You’ll Love This Recipe

I absolutely love how easy and hands-off this Crockpot Barbecue Ribs recipe is. The slow cooking process ensures that the ribs are tender and full of flavor without needing constant attention. The best part? You get that classic barbecue flavor without having to fire up the grill! The ribs soak in the sauce, making every bite bursting with flavor, and they come out perfectly cooked every time. It’s a foolproof recipe that’s perfect for a busy weeknight or weekend gathering.

Ingredients

  • 2 racks of baby back ribs
  • Salt and pepper, to taste
  • 2 cups of barbecue sauce (your favorite brand)
  • 1 tablespoon of paprika
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 teaspoon of chili powder
  • 1 teaspoon of ground mustard
  • 1 teaspoon of brown sugar

(Hopefully, these ingredients will be exactly what you need for a flavorful meal! Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Start by removing the membrane from the back of the ribs. This helps make the ribs more tender.
  2. Season the ribs generously with salt, pepper, paprika, garlic powder, onion powder, chili powder, ground mustard, and brown sugar. Rub the seasoning mixture all over the ribs.
  3. Place the seasoned ribs into the Crockpot. If your Crockpot is small, you can cut the racks of ribs into smaller portions to fit.
  4. Pour the barbecue sauce over the ribs, making sure they’re well-coated.
  5. Cover the Crockpot and cook on low for 6 to 8 hours, or until the ribs are tender and fully cooked. The meat should easily pull away from the bone.
  6. Once the ribs are done, remove them from the Crockpot and brush with additional barbecue sauce if desired.
  7. Serve and enjoy!

Servings and Timing

This recipe makes enough for about 4 servings, depending on how much rib each person wants. The cooking time is approximately 6 to 8 hours on low in the Crockpot, making it a great set-it-and-forget-it dish.

Variations

  • Spicy Ribs: Add a pinch of cayenne pepper or a dash of hot sauce to the seasoning mix to give the ribs a spicy kick.
  • Smoky Flavor: For a smoky twist, try adding a bit of smoked paprika or liquid smoke to the rub.
  • Sweet Ribs: If you like sweeter ribs, you can add a bit of honey or maple syrup to the barbecue sauce for extra sweetness.

Storage/Reheating

Once the ribs have cooled, store them in an airtight container in the fridge for up to 3 days. To reheat, place the ribs in the oven at 350°F for about 10-15 minutes, or until heated through. You can also reheat them in the Crockpot on low for 1-2 hours.

FAQs

How do I remove the membrane from the ribs?

To remove the membrane from the ribs, use a paper towel to grab hold of the thin layer of membrane on the back of the ribs. Gently pull it off. It may take a bit of effort, but this step is key to ensuring tender ribs.

Can I make these ribs ahead of time?

Yes! These ribs can be made ahead of time and stored in the fridge for a few days. You can also freeze them for longer storage, then reheat them when you’re ready to serve.

Can I cook these ribs on high instead of low in the Crockpot?

Yes, you can cook them on high for about 3-4 hours, but the ribs may not be as tender as when they cook slowly on low. For the best results, I recommend cooking them on low.

Can I add more sauce to the Crockpot while cooking?

Yes, you can add extra barbecue sauce during cooking if you want more flavor. Just make sure the ribs are well-coated, and feel free to add more sauce as they cook.

Conclusion

These Crockpot Barbecue Ribs are an effortless and delicious way to enjoy tender, flavorful ribs without the hassle. The slow cooking process locks in all the flavors and makes the meat so tender it falls right off the bone. Whether you’re serving them for a weeknight dinner or a special occasion, these ribs are sure to be a hit!

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Crockpot Barbecue Ribs

Crockpot Barbecue Ribs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours
  • Total Time: 6-8 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Slow-cooking (Crockpot)
  • Cuisine: American
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Description

These Crockpot Barbecue Ribs are tender, juicy, and full of flavor, slow-cooked in a Crockpot with a tangy barbecue sauce that coats every bite. Perfect for busy weeknights or a weekend gathering, these fall-off-the-bone ribs are easy to prepare and sure to impress!

Ingredients

  • 2 racks of baby back ribs
  • Salt and pepper, to taste
  • 2 cups of barbecue sauce (your favorite brand)
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground mustard
  • 1 teaspoon brown sugar

Instructions

  1. Remove the membrane from the back of the ribs.
  2. Season the ribs generously with salt, pepper, paprika, garlic powder, onion powder, chili powder, ground mustard, and brown sugar. Rub the seasoning mix all over the ribs.
  3. Place the seasoned ribs into the Crockpot. If needed, cut the racks to fit.
  4. Pour the barbecue sauce over the ribs, ensuring they’re coated.
  5. Cover and cook on low for 6-8 hours, or until the meat is tender and pulls away from the bone.
  6. Remove the ribs and brush with extra barbecue sauce if desired.
  7. Serve and enjoy!

Notes

  • Spicy Variation: Add cayenne pepper or hot sauce for a spicy twist.
  • Smoky Variation: Use smoked paprika or liquid smoke for a smoky flavor.
  • Sweet Variation: Add honey or maple syrup to the barbecue sauce for extra sweetness.
  • Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the oven or the Crockpot.

Cowboy Butter Chicken Linguine

by Leave a Comment

This Cowboy Butter Chicken Linguine is a creamy, flavorful dish that's quick to prepare and absolutely satisfying. The combination of tender chicken, a rich cowboy butter sauce, and al dente linguine makes for a comforting and delicious meal that will surely become a family favorite. Cowboy Butter Chicken Linguine

Why You’ll Love This Recipe

I love this Cowboy Butter Chicken Linguine because it brings a burst of flavor without being overly complicated. The cowboy butter sauce is a delightful mix of butter, garlic, lemon, and spices that adds a zesty kick to the creamy linguine and perfectly seasoned chicken. It’s the kind of dish that looks fancy but is super easy to make, making it perfect for a weeknight dinner or when entertaining guests. The chicken is juicy and perfectly cooked, and the linguine absorbs the rich sauce, giving every bite a burst of flavor. If you're someone who enjoys bold, buttery, and comforting pasta dishes, then this recipe is for you.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 8 oz linguine pasta
  • ½ cup unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon red pepper flakes
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Parmesan cheese, grated (optional)

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

Directions

  1. Begin by cooking the linguine pasta according to the package instructions. Once cooked, drain and set aside.
  2. While the pasta cooks, season the chicken breasts with salt, pepper, smoked paprika, onion powder, and red pepper flakes.
  3. Heat a large skillet over medium heat and add a tablespoon of butter. Once melted, add the chicken breasts and cook for about 6-7 minutes on each side, until golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
  4. In the same skillet, add the remaining butter and let it melt. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
  5. Stir in the lemon juice, lemon zest, and a pinch of salt and pepper. Let it simmer for a minute to combine the flavors.
  6. Add the cooked pasta to the skillet and toss it in the sauce until well coated.
  7. Slice the cooked chicken breasts into strips and place them on top of the pasta.
  8. Garnish with fresh parsley and, if desired, a sprinkle of grated Parmesan cheese.
  9. Serve immediately and enjoy!

Servings and Timing

This recipe serves 4 people. The total cooking time is about 30 minutes, making it perfect for a quick dinner.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Variations

  • Chicken alternatives: You can easily substitute the chicken with shrimp or even grilled steak for a different protein option.
  • Spicy kick: For those who like it spicier, you can increase the amount of red pepper flakes or even add some diced jalapeños to the cowboy butter sauce.
  • Vegetarian option: For a meatless version, replace the chicken with roasted vegetables or a plant-based protein.
  • Gluten-free: Use gluten-free pasta to make the dish gluten-free while keeping the flavor intact.
  • Dairy-free: Substitute the butter with a dairy-free butter alternative if you’re looking for a dairy-free version.

Storage/Reheating

If you have leftovers, store the Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat, adding a splash of milk or water to bring back some of the sauce’s creamy consistency. You can also microwave it in 30-second intervals, stirring in between.

FAQs

How do I know when the chicken is fully cooked?

To ensure the chicken is fully cooked, the internal temperature should reach 165°F (75°C). You can use a meat thermometer to check for doneness.

Can I use other types of pasta?

Absolutely! While linguine works great, you can swap it with fettuccine, spaghetti, or any pasta you prefer.

Can I make this recipe ahead of time?

While this dish is best served fresh, you can prep the chicken and sauce in advance, then simply combine and heat when ready to serve.

Is this recipe spicy?

The recipe has a slight kick from the red pepper flakes, but it’s not overwhelmingly spicy. You can adjust the amount to suit your spice tolerance.

Can I make this dish without the lemon?

The lemon adds a nice tang and brightens up the sauce, but if you prefer, you can omit it or substitute with vinegar for a different flavor.

Conclusion

Cowboy Butter Chicken Linguine is the perfect balance of buttery richness and bold flavors. It’s a quick and easy dish that packs a punch with every bite. I love how versatile it is, letting you make simple swaps to suit your taste preferences. Whether you're cooking for a family meal or a special dinner, this recipe will always be a crowd-pleaser. I can’t wait for you to try it!

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Cowboy Butter Chicken Linguine

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish, Pasta
  • Method: Skillet, Stovetop
  • Cuisine: American, Comfort Food
Print Recipe

Description

This Cowboy Butter Chicken Linguine recipe offers a rich and creamy dish packed with bold flavors. Featuring perfectly cooked chicken, a zesty cowboy butter sauce, and tender linguine pasta, it’s a quick and satisfying meal ideal for weeknight dinners or entertaining guests. With simple ingredients and easy steps, this recipe is sure to become a family favorite.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 8 oz linguine pasta
  • ½ cup unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon red pepper flakes
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Parmesan cheese, grated (optional)

Instructions

  1. Cook the linguine pasta according to the package instructions, then drain and set aside.
  2. Season the chicken breasts with salt, pepper, smoked paprika, onion powder, and red pepper flakes.
  3. Heat a large skillet over medium heat. Add a tablespoon of butter, and cook the chicken for 6-7 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
  4. In the same skillet, melt the remaining butter. Add garlic and sauté for 1-2 minutes, until fragrant.
  5. Stir in lemon juice, zest, salt, and pepper. Let the sauce simmer for a minute.
  6. Toss the cooked pasta in the sauce until well coated.
  7. Slice the chicken breasts and place them over the pasta.
  8. Garnish with fresh parsley and optional grated Parmesan cheese.
  9. Serve immediately and enjoy!

Notes

  • Variations:
  • Chicken alternatives: Try shrimp or grilled steak instead of chicken.
  • Spicy kick: Add more red pepper flakes or diced jalapeños for extra heat.
  • Vegetarian option: Replace the chicken with roasted vegetables or plant-based protein.
  • Gluten-free: Use gluten-free pasta for a gluten-free version.
  • Dairy-free: Swap butter with a dairy-free butter alternative.
  • Storage/Reheating: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of milk or water, or microwave in 30-second intervals.

Banana Peach Smoothie

by Leave a Comment

A Banana Peach Smoothie is the perfect way to start your day or enjoy a refreshing snack. This smoothie blends the sweet and creamy taste of bananas with the juicy, tropical flavors of peaches, making it a delightfully refreshing treat. It's easy to make and packed with nutrients, giving you a healthy dose of vitamins and fiber. Whether you're craving something to energize your morning or to cool off in the afternoon, this smoothie has got you covered! Banana Peach Smoothie

Why You’ll Love This Recipe

I love this Banana Peach Smoothie because it’s simple, delicious, and a great way to get some fruit into my day. The combination of bananas and peaches creates a creamy, smooth texture that’s perfect for sipping. Plus, it’s an excellent option for anyone looking for a healthy, yet satisfying, drink that’s naturally sweetened with fruit. Whether I'm on the go or just looking for a tasty way to hydrate, this smoothie is always a hit!

Ingredients

  • 1 ripe banana
  • 1 cup frozen peaches
  • ½ cup Greek yogurt (optional for added creaminess)
  • ½ cup almond milk (or your preferred milk)
  • 1 tablespoon honey or maple syrup (optional for extra sweetness)
  • ½ teaspoon vanilla extract (optional)

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

Directions

  1. Start by adding the banana and frozen peaches into a blender.
  2. Pour in the almond milk, Greek yogurt (if using), and honey or maple syrup for sweetness.
  3. Add the vanilla extract if you want a hint of extra flavor.
  4. Blend everything on high speed until smooth and creamy.
  5. Taste the smoothie and adjust the sweetness by adding more honey or syrup if needed.
  6. Pour into a glass and enjoy immediately!

Servings and Timing

This recipe makes about 2 servings. It takes around 5 minutes to prepare, and if you’re using frozen fruit, you won’t need any extra time to chill it down. It's the perfect quick snack or breakfast option for busy mornings!

Variations

  • Vegan: To make this smoothie fully vegan, use plant-based yogurt instead of Greek yogurt and opt for maple syrup as a sweetener.
  • Add-ins: If I’m looking for a boost, I like adding chia seeds, flax seeds, or spinach to my smoothie. These ingredients pack in extra fiber and nutrients.
  • Nut butter: For added protein, try adding a spoonful of almond butter or peanut butter. It gives the smoothie a rich, nutty flavor and keeps me full longer.

Storage/Reheating

This Banana Peach Smoothie is best enjoyed fresh, but if you have leftovers, I suggest storing them in an airtight container in the fridge for up to 24 hours. I find that smoothies can separate as they sit, so just give it a good shake or stir before drinking. If you like it colder, you can freeze the smoothie in ice cube trays and blend it again when you're ready to enjoy it. However, smoothies are best when fresh, so I usually just make as much as I need!

FAQs

Can I use fresh peaches instead of frozen?

Yes, you can use fresh peaches, but frozen peaches give the smoothie a thicker, creamier texture. If you use fresh, you might want to add some ice cubes for that chilled texture.

Can I make this smoothie ahead of time?

I recommend making the smoothie fresh for the best flavor and texture. If you need to prep it ahead of time, you can freeze the ingredients (except for the liquid) in a bag and blend when you're ready.

Can I add protein powder to this smoothie?

Absolutely! I like to add protein powder when I want to make this a more filling snack or post-workout drink. Just blend it in with the other ingredients.

How can I make this smoothie thicker?

To make the smoothie thicker, I add more frozen fruit or a handful of ice cubes. You can also try adding more Greek yogurt or a scoop of oatmeal.

Is this smoothie good for weight loss?

Yes! This Banana Peach Smoothie is packed with fiber, vitamins, and minerals from the fruit, and using almond milk or Greek yogurt keeps it light. It's a great option for anyone looking to enjoy a nutritious, filling, yet low-calorie snack.

Conclusion

This Banana Peach Smoothie is a deliciously healthy treat that’s quick to make and packed with nutrients. I love how versatile it is, and it can easily be adjusted to fit different dietary preferences. Whether I’m enjoying it for breakfast or as a mid-day pick-me-up, it’s always a satisfying option. Give it a try and enjoy the natural sweetness and creamy texture that makes this smoothie so irresistible!

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Banana Peach Smoothie

Banana Peach Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings
  • Category: Smoothies, Breakfast, Snacks
  • Method: Blending
  • Cuisine: American
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Description

A creamy and refreshing Banana Peach Smoothie made with ripe bananas, frozen peaches, and optional Greek yogurt, sweetened with honey or maple syrup. This smoothie is a nutritious, easy-to-make treat perfect for breakfast, a quick snack, or a post-workout boost. Packed with vitamins, fiber, and protein, it’s a healthy option for anyone looking for a delicious way to start the day or cool off.

Ingredients

  • 1 ripe banana
  • 1 cup frozen peaches
  • ½ cup Greek yogurt (optional for added creaminess)
  • ½ cup almond milk (or your preferred milk)
  • 1 tablespoon honey or maple syrup (optional for extra sweetness)
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Add the banana and frozen peaches into a blender.
  2. Pour in the almond milk, Greek yogurt (if using), and honey or maple syrup for sweetness.
  3. Add vanilla extract if desired.
  4. Blend until smooth and creamy.
  5. Taste and adjust sweetness if needed.
  6. Pour into a glass and enjoy immediately!

Notes

  • Vegan Option: Use plant-based yogurt and maple syrup for a fully vegan version.
  • Add-ins: Boost nutrition with chia seeds, flax seeds, or spinach for extra fiber.
  • Nut Butter: Add almond or peanut butter for a protein boost.
  • Storage: Best enjoyed fresh, but can be stored in the fridge for up to 24 hours. Shake or stir before drinking.

Cheesy Beef Enchilada Tortellini Skillet

by Leave a Comment

Why You’ll Love This Recipe

This Cheesy Beef Enchilada Tortellini Skillet is a deliciously rich and comforting one-pan meal that combines everything I love: creamy cheese, savory beef, zesty enchilada flavors, and tender tortellini. It’s the perfect combination of hearty ingredients that come together to create an easy, filling dish ideal for a busy weeknight dinner. The best part? It all cooks in a single skillet, which means less cleanup for me! Cheesy Beef Enchilada Tortellini Skillet

Ingredients

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10 oz) red enchilada sauce
  • 1 cup beef broth
  • 1 package (9 oz) cheese tortellini
  • 1 ½ cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Olive oil for cooking
  • Fresh cilantro (optional, for garnish)

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

Directions

  1. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
  2. Add the chopped onion and minced garlic to the skillet, cooking until the onion becomes soft and translucent.
  3. Stir in the chili powder, cumin, salt, and pepper, allowing the spices to coat the beef mixture.
  4. Pour in the enchilada sauce and beef broth, bringing the mixture to a simmer.
  5. Add the tortellini to the skillet, stirring to combine. Cover the skillet and let it simmer for about 10-12 minutes, or until the tortellini is cooked through and tender.
  6. Once the tortellini is ready, sprinkle the cheddar and mozzarella cheeses over the top. Cover and let the cheese melt, about 2-3 minutes.
  7. Once the cheese is melted, remove from heat and garnish with fresh cilantro, if desired.

Servings and Timing

This recipe serves about 4 people and takes approximately 25-30 minutes from start to finish. It’s perfect for a quick family meal!

Variations

  • Protein swap: If I’m not in the mood for beef, I can swap it out for ground turkey or chicken for a lighter version.
  • Vegetarian: I can make this vegetarian by using a meat substitute, like crumbled tofu or a plant-based ground meat option.
  • Spicier version: If I love a bit of heat, I can add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
  • Cheese variations: I can switch up the cheeses, using a combination of Monterey Jack, pepper jack, or even a bit of queso fresco for a unique twist.

Storage/Reheating

  • Storage: This dish keeps well in an airtight container in the fridge for up to 3 days. It’s a great option for meal prepping.
  • Reheating: To reheat, I can microwave individual portions or warm the entire skillet over low heat on the stove. If it feels a little dry, I add a splash of beef broth to bring back some moisture.

FAQs

How do I make this dish spicier?

I love adding diced jalapeños or a pinch of cayenne pepper to the beef mixture. If I want more heat, I can drizzle in some hot sauce before serving.

Can I use frozen tortellini for this recipe?

Yes, I can definitely use frozen tortellini! I just need to follow the cooking instructions on the package, adding it to the skillet after the beef mixture simmers.

Can I substitute ground beef for another type of meat?

Absolutely! Ground turkey, chicken, or even a plant-based meat alternative would work great in this recipe.

Can I freeze this dish?

I can freeze the leftovers in an airtight container for up to 2 months. To reheat, I let it thaw in the fridge overnight and then reheat on the stove or in the microwave.

Can I make this dish ahead of time?

Yes, I can prepare the beef and sauce mixture in advance and store it in the fridge for up to 2 days. When ready to eat, I just cook the tortellini and combine everything to melt the cheese.

Conclusion

This Cheesy Beef Enchilada Tortellini Skillet has everything I want in a meal: it’s cheesy, hearty, flavorful, and easy to make. The combination of beef, enchilada sauce, and cheesy tortellini creates a mouthwatering dish that the whole family will love. Whether I’m in the mood for a quick dinner or looking to meal prep for the week, this skillet meal is a go-to favorite in my kitchen.

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Cheesy Beef Enchilada Tortellini Skillet

Cheesy Beef Enchilada Tortellini Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 25-30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Skillet / One-pan
  • Cuisine: Mexican-American
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Description

This Cheesy Beef Enchilada Tortellini Skillet is a savory and cheesy one-pan dinner packed with ground beef, enchilada sauce, and tortellini. Ready in 30 minutes, it's perfect for busy weeknights or meal prep. You'll love this hearty and flavorful dish that combines the goodness of cheesy tortellini with spiced-up beef and melted cheese!

Ingredients

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10 oz) red enchilada sauce
  • 1 cup beef broth
  • 1 package (9 oz) cheese tortellini
  • 1 ½ cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Olive oil for cooking
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
  2. Add the chopped onion and minced garlic to the skillet, cooking until the onion becomes soft and translucent.
  3. Stir in the chili powder, cumin, salt, and pepper to coat the beef mixture.
  4. Pour in the enchilada sauce and beef broth, then bring the mixture to a simmer.
  5. Add the tortellini, stirring to combine. Cover the skillet and let it simmer for 10-12 minutes, or until the tortellini is cooked through and tender.
  6. Once the tortellini is ready, sprinkle the shredded cheddar and mozzarella cheeses on top. Cover and let it melt for 2-3 minutes.
  7. Remove from heat and garnish with fresh cilantro, if desired.

Notes

  • You can swap out the ground beef for ground turkey or chicken if preferred.
  • To make it vegetarian, use a plant-based meat substitute or crumbled tofu.
  • Adjust the spice level by adding jalapeños or cayenne pepper to taste.
  • For a twist on cheese, try Monterey Jack or pepper jack instead of the mozzarella.

Philly Cheesesteak Meatloaf

by Leave a Comment

Why You’ll Love This Recipe

Philly Cheesesteak Meatloaf is a delicious fusion of two classic comfort foods. Imagine the savory goodness of a Philly cheesesteak stuffed into the heart of a meatloaf. It combines ground beef with melted cheese, peppers, onions, and seasonings. The best part? It's easy to prepare and results in a hearty, flavorful meal that's perfect for family dinners or a fun gathering. Each bite is packed with a savory, cheesy, and perfectly seasoned punch that will leave you coming back for more. Philly Cheesesteak Meatloaf

Ingredients

  • 1 ½ lbs ground beef
  • 1 small onion, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 cup breadcrumbs
  • ¼ cup milk
  • 1 large egg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • ½ cup provolone cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • 1 tablespoon olive oil

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

Directions

  1. Preheat the oven to 375°F (190°C). Grease a baking dish or line it with parchment paper.
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, salt, pepper, Worcestershire sauce, and ketchup. Mix until well combined.
  3. In a skillet, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, red bell pepper, and garlic. Cook for 5-7 minutes, or until the vegetables soften.
  4. Let the veggie mixture cool slightly before adding it to the meat mixture. Stir in the provolone and mozzarella cheese, ensuring everything is evenly distributed.
  5. Form the meat mixture into a loaf shape and place it in the prepared baking dish.
  6. Bake for 45-50 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
  7. Let the meatloaf rest for 10 minutes before slicing and serving.

Servings and Timing

This recipe makes about 6-8 servings. It takes approximately 15 minutes to prepare and 45-50 minutes to bake. So, in total, you’ll have a delicious meal ready in about 1 hour!

Variations

  • Cheese: Feel free to swap out the provolone and mozzarella cheese for your favorites. Cheddar, Swiss, or American cheese would all make tasty substitutes.
  • Add veggies: You can include extra veggies like mushrooms or zucchini for added flavor and texture.
  • Spicy twist: If you like a little heat, try adding jalapeños or red pepper flakes for an extra kick.
  • Glaze: Top your meatloaf with more ketchup, BBQ sauce, or a honey mustard glaze for added flavor.

Storage/Reheating

Store any leftover Philly Cheesesteak Meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meatloaf and microwave for 1-2 minutes or heat in the oven at 350°F (175°C) for about 10 minutes until warmed through.

FAQs

1. Can I use ground turkey instead of beef?

Yes, you can substitute ground turkey for the beef in this recipe. While the texture may be a bit leaner, it will still taste great and work well with the other ingredients.

2. Can I prepare this meatloaf ahead of time?

Yes, you can prepare the meatloaf mixture, shape it into a loaf, and store it in the refrigerator for up to 24 hours before baking. Just bake it when you're ready to serve!

3. Can I freeze Philly Cheesesteak Meatloaf?

Yes, this meatloaf freezes well. After baking, let it cool, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) until warmed through.

4. What should I serve with this meatloaf?

Philly Cheesesteak Meatloaf pairs wonderfully with mashed potatoes, roasted veggies, or a simple salad. For a more indulgent side, try serving it with fries or onion rings.

5. How can I make this recipe gluten-free?

To make this recipe gluten-free, swap the breadcrumbs for gluten-free breadcrumbs, almond flour, or oat flour. Be sure to check that your Worcestershire sauce and other condiments are gluten-free as well.

Conclusion

Philly Cheesesteak Meatloaf is the perfect combination of two beloved comfort foods. With its savory beef, melted cheese, and flavorful veggies, this dish is both hearty and satisfying. Whether you’re preparing a weeknight meal or cooking for a special occasion, it’s sure to impress. Give this recipe a try – it’s simple, comforting, and delicious!

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Philly Cheesesteak Meatloaf

Philly Cheesesteak Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Philly Cheesesteak Meatloaf combines the savory flavors of a classic Philly cheesesteak with the comforting heartiness of a meatloaf. Packed with ground beef, cheese, peppers, and onions, it’s the ultimate fusion meal that’s perfect for family dinners or casual gatherings. Easy to prepare, with a deliciously cheesy interior and perfectly seasoned exterior, this recipe will quickly become a favorite in your household.

Ingredients

  • 1 ½ lbs ground beef
  • 1 small onion, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 cup breadcrumbs
  • ¼ cup milk
  • 1 large egg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • ½ cup provolone cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a baking dish or line it with parchment paper.
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, salt, pepper, Worcestershire sauce, and ketchup. Mix until well combined.
  3. In a skillet, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, red bell pepper, and garlic. Cook for 5-7 minutes, or until the vegetables soften.
  4. Let the veggie mixture cool slightly before adding it to the meat mixture. Stir in the provolone and mozzarella cheese, ensuring everything is evenly distributed.
  5. Form the meat mixture into a loaf shape and place it in the prepared baking dish.
  6. Bake for 45-50 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
  7. Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

  • For a spicy variation, add jalapeños or red pepper flakes.
  • Feel free to swap in your favorite cheese such as cheddar or Swiss.
  • Top with a glaze like BBQ sauce or honey mustard for extra flavor.

Better Than Jim ‘N Nick’s Cheesy Biscuits

by Leave a Comment

Cheesy biscuits are one of those comforting foods that are perfect for any meal, whether you're enjoying them with dinner, breakfast, or just as a snack. This recipe for Better Than Jim ‘N Nick’s Cheesy Biscuits takes a beloved classic and makes it even better. With a perfectly flaky texture and loads of cheesy goodness in every bite, these biscuits will quickly become a family favorite. Better Than Jim ‘N Nick’s Cheesy Biscuits

Why You’ll Love This Recipe

What makes this recipe stand out is the combination of rich, melty cheese and the buttery, tender biscuit texture. I love how simple it is to make, yet the flavor is so decadent. These biscuits are loaded with sharp cheddar cheese, and the addition of garlic powder and buttermilk gives them a fantastic depth of flavor. The best part? They’re so easy to prepare, and the result is restaurant-quality biscuits in the comfort of your own home. Whether I’m serving them alongside a hearty soup or enjoying them on their own, I can always count on these biscuits to impress.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup cold unsalted butter, cubed
  • 1 cup sharp cheddar cheese, shredded
  • ¾ cup buttermilk (or regular milk)
  • ¼ cup unsalted butter, melted (for brushing)

(HERE'S A TIP: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and baking soda.
  3. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
  4. Stir in the shredded cheddar cheese until evenly distributed.
  5. Pour in the buttermilk and stir gently with a spoon until just combined. The dough should be a little sticky, but not wet.
  6. Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a rectangle about 1-inch thick.
  7. Using a biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Re-roll the dough scraps to cut out additional biscuits.
  8. Brush the tops of the biscuits with melted butter.
  9. Bake for 10-12 minutes, or until the biscuits are golden brown and cooked through.
  10. Allow the biscuits to cool for a few minutes before serving.

Servings and Timing

This recipe makes about 10 biscuits, depending on the size you cut them. The total time for preparation and baking is approximately 25 minutes, making it a quick and easy addition to any meal.

Variations

There are plenty of ways to put your own twist on these biscuits:

  • Add herbs: If you love fresh herbs, I like to toss in some finely chopped parsley or rosemary for added flavor.
  • Different cheeses: While sharp cheddar is my go-to, feel free to experiment with other cheeses like gouda, parmesan, or mozzarella for a unique flavor.
  • Spicy twist: For a little heat, consider adding a pinch of cayenne pepper or some finely chopped jalapeños to the dough.

Storage/Reheating

These biscuits are best enjoyed fresh, but they can be stored for later use. To store, simply place them in an airtight container and keep them at room temperature for up to 2 days. If you want to keep them longer, they can be stored in the refrigerator for up to 5 days. When reheating, I like to pop them in the oven at 350°F (175°C) for about 5-7 minutes to get them warm and slightly crispy again.

FAQs

Can I use regular milk instead of buttermilk?

Yes! If you don’t have buttermilk on hand, you can substitute regular milk. However, buttermilk does give the biscuits a slightly tangy flavor and helps them rise, so it’s definitely worth using if you can.

How can I make these biscuits flakier?

For extra flaky biscuits, make sure your butter is very cold when you cut it into the dry ingredients. This helps create pockets of butter that will result in a flaky texture as they bake.

Can I freeze these biscuits?

Absolutely! After baking, let the biscuits cool completely. Then, place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, bake them directly from the freezer at 350°F (175°C) for about 10-12 minutes.

What’s the best way to serve these biscuits?

These biscuits are delicious on their own, but I like to serve them with a bowl of soup, chili, or even as a side dish for dinner. They’re also amazing with a dollop of honey or jam for breakfast.

Can I make these biscuits ahead of time?

Yes, you can make the dough ahead of time. Simply prepare the dough and shape the biscuits. Place them on a baking sheet and freeze them for about 30 minutes. Then, transfer the frozen biscuits to a zip-top bag and store them in the freezer. When ready to bake, just place them directly on the baking sheet and bake as usual, adding an extra minute or two to the baking time.

Conclusion

These Better Than Jim ‘N Nick’s Cheesy Biscuits are a game-changer. With their light, buttery texture and cheesy flavor, they’re perfect for almost any occasion. Whether I’m baking them for a weeknight dinner or serving them at a special gathering, they always steal the show. I love how easy they are to make, and I know I’ll be enjoying these biscuits over and over again.

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Better Than Jim ‘N Nick’s Cheesy Biscuits

Better Than Jim ‘N Nick’s Cheesy Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 25 minutes
  • Yield: About 10 biscuits
  • Category: Side Dish, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Better Than Jim ‘N Nick’s Cheesy Biscuits are the perfect combination of rich, cheesy flavor and buttery, flaky texture. Made with sharp cheddar, garlic powder, and buttermilk, they’re an easy-to-make, crowd-pleasing addition to any meal. Serve these mouthwatering biscuits for breakfast, dinner, or as a snack and enjoy a homemade treat that’s better than the restaurant version!

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup cold unsalted butter, cubed
  • 1 cup sharp cheddar cheese, shredded
  • ¾ cup buttermilk (or regular milk)
  • ¼ cup unsalted butter, melted (for brushing)

Instructions

  1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and baking soda.
  3. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
  4. Stir in the shredded cheddar cheese until evenly distributed.
  5. Pour in the buttermilk and stir gently with a spoon until just combined. The dough should be a little sticky, but not wet.
  6. Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a rectangle about 1-inch thick.
  7. Using a biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Re-roll the dough scraps to cut out additional biscuits.
  8. Brush the tops of the biscuits with melted butter.
  9. Bake for 10-12 minutes, or until the biscuits are golden brown and cooked through.
  10. Allow the biscuits to cool for a few minutes before serving.

Notes

  • For extra flakiness, ensure your butter is very cold when cutting it into the flour mixture.
  • Experiment with different cheeses like gouda, mozzarella, or parmesan for varied flavors.
  • Add fresh herbs such as rosemary or parsley to elevate the taste.