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Old Fashioned Southern Tea Cakes

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Old Fashioned Southern Tea Cakes are tender, lightly sweet cookies with a nostalgic flavor that reminds me of days spent in my grandmother's kitchen. These simple treats are part cookie, part cake, and wholly comforting. With just a few basic ingredients, I can whip up a batch that delivers classic Southern charm in every bite. Old Fashioned Southern Tea Cakes

Why You’ll Love This Recipe

I love how these tea cakes combine simplicity with rich tradition. They’re soft, buttery, and not overly sweet, making them perfect for pairing with a hot cup of tea or coffee. They can be made quickly with pantry staples, and I find they work well for both everyday treats and special occasions. Their timeless appeal and soft texture always bring a sense of comfort and home.

ingredients

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

flour
sugar
butter
eggs
vanilla extract
whole milk
baking soda
salt

directions

  1. I start by creaming the butter and sugar together until the mixture is light and fluffy.
  2. Then, I add in the eggs and vanilla extract, mixing well.
  3. In a separate bowl, I whisk together the dry ingredients: flour, baking soda, and salt.
  4. I slowly incorporate the dry ingredients into the wet mixture, alternating with the milk.
  5. Once the dough is mixed and soft, I chill it for about an hour to make it easier to handle.
  6. I preheat the oven to 350°F and roll out the dough on a floured surface to about ¼ inch thickness.
  7. I cut the dough into rounds and place them on a parchment-lined baking sheet.
  8. I bake them for 8-10 minutes or until the edges are just starting to turn golden.
  9. I let them cool slightly before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 tea cakes. Prep time is approximately 15 minutes, chill time is 1 hour, and bake time is around 10 minutes per batch. Total time is roughly 1 hour and 30 minutes.

Variations

I sometimes add a dash of nutmeg or cinnamon to the dough for a warm, spiced flavor. Swapping vanilla extract with almond extract gives a delightful twist. For a festive touch, I like to sprinkle a bit of coarse sugar on top before baking.

storage/reheating

I store these tea cakes in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer and then transfer to a freezer bag for up to 3 months. To enjoy again, I let them thaw at room temperature or warm them slightly in the microwave.

FAQs

What is the texture of Southern tea cakes?

They have a soft, cake-like texture that’s slightly dense and chewy, unlike typical crunchy cookies.

Can I make the dough ahead of time?

Yes, I can make the dough a day in advance and keep it refrigerated. It actually becomes easier to work with when chilled.

Can I use margarine instead of butter?

I prefer butter for the best flavor, but margarine can be used if needed, though the texture might be slightly different.

Are these tea cakes overly sweet?

No, they have a gentle sweetness that pairs beautifully with tea or coffee without being overpowering.

Can I add icing or frosting to these?

While traditional tea cakes are plain, I sometimes drizzle a simple glaze or dust them with powdered sugar for extra sweetness.

Conclusion

Old Fashioned Southern Tea Cakes are a beloved classic that bring warmth and tradition into my kitchen. Their simplicity and comforting taste make them a go-to recipe when I want something nostalgic and satisfying. Whether served at a family gathering or enjoyed quietly with tea, these tea cakes never disappoint.

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Old Fashioned Southern Tea Cakes

Old Fashioned Southern Tea Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 tea cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian
Print Recipe

Description

Old Fashioned Southern Tea Cakes are soft, lightly sweet cookies that blend the characteristics of cookies and cakes. With their nostalgic flavor and tender texture, they're a comforting Southern treat perfect for pairing with tea or coffee.

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup whole milk
  • ½ tsp baking soda
  • ¼ tsp salt

Instructions

  1. Cream the butter and sugar together until light and fluffy.
  2. Add in the eggs and vanilla extract, mixing well.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually mix the dry ingredients into the wet mixture, alternating with milk.
  5. Chill the dough for 1 hour to make it easier to handle.
  6. Preheat the oven to 350°F (175°C).
  7. Roll out the dough on a floured surface to ¼ inch thickness.
  8. Cut into rounds and place on a parchment-lined baking sheet.
  9. Bake for 8–10 minutes, until the edges start to turn golden.
  10. Let cool slightly on the pan before transferring to a wire rack to cool completely.

Notes

  • Add a dash of nutmeg or cinnamon for a spiced version.
  • Use almond extract instead of vanilla for a flavor twist.
  • Sprinkle coarse sugar on top before baking for a festive touch.
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze in a single layer then transfer to a bag for up to 3 months.

Nutrition

  • Serving Size: 1 tea cake
  • Calories: 140
  • Sugar: 8g
  • Sodium: 60mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 30mg

Homemade Marshmallow Fluff

by Leave a Comment

Homemade marshmallow fluff is a sweet, creamy, and delightfully fluffy spread that's perfect for baking, filling, or just enjoying by the spoonful. This easy-to-make version tastes far better than anything store-bought and adds a luxurious texture to everything from sandwiches to desserts. Homemade Marshmallow Fluff

Why You’ll Love This Recipe

I love how this marshmallow fluff turns out so light and pillowy, with just the right balance of sweetness. It's made with simple pantry ingredients, yet it delivers impressive results. I find it perfect for frosting cupcakes, sandwiching between cookies, or adding a nostalgic touch to a fluffernutter. It’s also a fun and rewarding kitchen project that doesn’t require any complicated tools or skills.

ingredients

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

corn syrup
granulated sugar
water
egg whites
cream of tartar
vanilla extract
salt

directions

  1. I start by combining the corn syrup, granulated sugar, water, and salt in a saucepan over medium heat. I stir until the sugar dissolves, then I let it boil until it reaches 240°F on a candy thermometer.

  2. While the syrup is cooking, I whip the egg whites with cream of tartar in a stand mixer until soft peaks form.

  3. Once the sugar syrup hits the right temperature, I slowly pour it into the egg whites while mixing on low speed. I’m careful to pour along the side of the bowl to avoid scrambling the eggs.

  4. After the syrup is in, I increase the mixer speed to high and whip until the mixture becomes glossy and forms stiff peaks.

  5. I add vanilla extract at the end, giving it a final mix to blend it in completely.

Servings and timing

This recipe yields about 3 cups of marshmallow fluff. It takes approximately 10 minutes to prepare and another 10-15 minutes to cook and whip the fluff. So I usually set aside about 25 minutes total from start to finish.

Variations

Sometimes I switch things up by adding a bit of almond extract or peppermint extract for a twist. For a chocolate version, I fold in a few tablespoons of unsweetened cocoa powder once the fluff is fully whipped. If I want it less sweet, I reduce the sugar slightly, keeping the consistency in check.

storage/reheating

I store the marshmallow fluff in an airtight container in the refrigerator for up to 2 weeks. When I want to use it again, I let it sit at room temperature for a bit to soften. If needed, I give it a quick whip by hand to restore its fluffiness.

FAQs

How do I know when the sugar syrup is ready?

I use a candy thermometer and wait until it reaches 240°F, known as the soft-ball stage. That’s when I know it’s ready to pour into the egg whites.

Can I make marshmallow fluff without a stand mixer?

Yes, but I find it much easier with a stand mixer. A hand mixer works too, but it’ll take a bit longer and more effort to reach stiff peaks.

Is marshmallow fluff the same as melted marshmallows?

Not exactly. Melted marshmallows can mimic fluff in some recipes, but the texture and flavor aren’t quite the same as true marshmallow fluff made from scratch.

Can I freeze homemade marshmallow fluff?

I don't recommend freezing it. The texture changes after thawing, and it can become watery or grainy.

What can I use marshmallow fluff for?

I use it in frosting, fudge, fluffernutter sandwiches, as a dip for fruit, or even swirled into brownies before baking.

Conclusion

Making marshmallow fluff at home is a simple yet satisfying way to elevate desserts and snacks. I enjoy knowing exactly what goes into it, and I love the versatility it offers in both baking and snacking. Once I tried making it myself, I never went back to store-bought again.

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Homemade Marshmallow Fluff

Homemade Marshmallow Fluff

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: 3 cups
  • Category: Dessert
  • Method: Whipping
  • Cuisine: American
  • Diet: Vegetarian
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Description

Homemade marshmallow fluff is a sweet, creamy spread with a light and airy texture, perfect for baking, filling, or snacking straight from the spoon.

Ingredients

  • ¾ cup light corn syrup
  • ½ cup granulated sugar
  • ¼ cup water
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine corn syrup, granulated sugar, water, and salt in a saucepan over medium heat. Stir until the sugar dissolves, then boil until the mixture reaches 240°F on a candy thermometer.
  2. While the syrup cooks, whip the egg whites and cream of tartar in a stand mixer until soft peaks form.
  3. Slowly pour the hot syrup into the egg whites while mixing on low speed, being careful to pour along the side of the bowl.
  4. Increase the mixer speed to high and whip until the mixture is glossy and forms stiff peaks.
  5. Add vanilla extract and mix until fully incorporated.

Notes

  • Add almond or peppermint extract for flavor variations.
  • Fold in unsweetened cocoa powder for a chocolate version.
  • Reduce sugar slightly for a less sweet fluff.
  • Store in an airtight container in the refrigerator for up to 2 weeks.
  • Let it come to room temperature and whip by hand before reusing.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 60
  • Sugar: 12g
  • Sodium: 10mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0g
  • Protein: 0.5g
  • Cholesterol: 0mg

French Onion Chicken Rice Casserole

by Leave a Comment

A comforting, savory one‑dish meal that brings together tender chicken, sweet caramelized onions, creamy sauce and fluffy rice, finished with a golden, cheesy crust. French Onion Chicken Rice Casserole

Why You’ll Love This Recipe

I adore how this casserole unites the rich, deep flavor of French onion soup with hearty chicken and rice. It’s easy to assemble, bakes in a single dish, and delivers that warm, cozy feeling without much fuss. Leftovers are even better the next day.

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

  • Long‑grain white rice

  • Yellow or sweet onions

  • Butter

  • Olive oil

  • Beef or chicken broth

  • Heavy cream or sour cream

  • Cream of mushroom or cream of chicken soup

  • Garlic

  • Salt and pepper

  • Dried thyme

  • Gruyère, Swiss or mozzarella cheese

Directions

  1. Preheat oven to 375 °F (190 °C).

  2. Thinly slice onions and sauté in butter and olive oil over medium heat until deeply caramelized—patience makes them sweet and flavorful.

  3. Lightly season chicken with salt, pepper and thyme; brown in the skillet and set aside.

  4. In the same pan, stir in minced garlic, broth, cream, and soup, scraping up browned bits.

  5. Combine sauce with uncooked rice in a casserole dish; nestle chicken pieces on top, then top with caramelized onions and shredded cheese.

  6. Cover tightly with foil and bake until rice is tender and chicken is cooked through, about 35–40 minutes.

  7. Remove foil and bake another 5–10 minutes to melt and lightly brown the cheese.

  8. Let rest a few minutes before serving meaty, cheesy perfection.

Servings and timing

This casserole serves about 6 people.

  • Prep time: ~20 minutes (longer if caramelizing onions slowly).

  • Cook time: ~45–50 minutes.

  • Total time: ~1 hour 10 minutes.

Variations

  • I swap white rice for brown rice—just add about 10 extra minutes of baking time.

  • I’ve used chicken breasts instead of thighs; adjust bake time as needed.

  • I sometimes stir in chopped mushrooms or spinach for extra veggies.

  • I swap cheddar or Monterey Jack for the cheese blend if that's what I have.

  • For a lighter version, I use half-and-half in place of heavy cream and low‑sodium soup.

Storage/reheating

  • I refrigerate leftovers in an airtight container for up to 4 days.

  • To reheat, I microwave individual servings until hot, or reheat the casserole covered with foil in a 350 °F (175 °C) oven for about 15–20 minutes.

  • If rice dries out when stored, I add a splash of broth or water before reheating.

FAQs

How do I make sure the rice cooks perfectly?

I use long‑grain rice and add enough liquid—typically broth, cream and soup combined. Covering the dish tightly while baking ensures the rice steams properly.

Can I make this ahead of time?

Absolutely—I assemble it up to a day ahead, refrigerate, then bake it from cold. I add a few extra minutes to the cook time.

What can I substitute for heavy cream?

Half‑and‑half, sour cream, or even Greek yogurt work well, though Greek yogurt may alter the flavor slightly if it splits.

Is it okay to use frozen chicken?

I prefer thawed chicken, since adding frozen pieces can increase bake time and make the rice unevenly cooked.

Can I freeze leftovers?

Yes! I freeze portions in freezer‑safe containers for up to 2 months. I thaw overnight in the fridge and reheat in the oven for best texture.

Conclusion

This French Onion Chicken Rice Casserole is one of my go‑to comfort meals—rich, satisfying, easy to make, and full of flavor. Whether feeding a crowd or meal‑prepping for the week, it never disappoints.

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French Onion Chicken Rice Casserole

French Onion Chicken Rice Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt
Print Recipe

Description

A comforting, savory one-dish meal that combines tender chicken, caramelized onions, creamy sauce, and fluffy rice topped with melted cheese.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 cup long-grain white rice
  • 2 large yellow or sweet onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1.5 cups beef or chicken broth
  • ½ cup heavy cream or sour cream
  • 1 can (10.5 oz) cream of mushroom or cream of chicken soup
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tsp dried thyme
  • 1.5 cups shredded Gruyère, Swiss or mozzarella cheese

Instructions

  1. Preheat oven to 375 °F (190 °C).
  2. Thinly slice onions and sauté in butter and olive oil over medium heat until deeply caramelized.
  3. Lightly season chicken with salt, pepper and thyme; brown in the skillet and set aside.
  4. In the same pan, stir in minced garlic, broth, cream, and soup, scraping up browned bits.
  5. Combine sauce with uncooked rice in a casserole dish; nestle chicken pieces on top.
  6. Top with caramelized onions and shredded cheese.
  7. Cover tightly with foil and bake until rice is tender and chicken is cooked through, about 35–40 minutes.
  8. Remove foil and bake another 5–10 minutes to melt and lightly brown the cheese.
  9. Let rest a few minutes before serving.

Notes

  • Use thawed chicken for even cooking.
  • Add mushrooms or spinach for extra veggies.
  • Substitute cheddar or Monterey Jack cheese as needed.
  • For lighter version, use half-and-half and low-sodium soup.
  • Add splash of broth or water when reheating leftovers to prevent dryness.

Nutrition

  • Serving Size: ⅙ of casserole
  • Calories: 460
  • Sugar: 5g
  • Sodium: 520mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 110mg

Greek Chicken Meatballs with Lemon Orzo

by Leave a Comment

This Greek Chicken Meatballs with Lemon Orzo recipe is a bright, flavorful meal packed with herbs, citrus, and Mediterranean goodness. Juicy chicken meatballs are seasoned to perfection and paired with a zesty lemon orzo that brings everything together in a comforting, satisfying dish. Greek Chicken Meatballs with Lemon Orzo

Why You’ll Love This Recipe

I love how this dish brings a fresh twist to weeknight dinners. The chicken meatballs are tender, juicy, and infused with Greek herbs like oregano and parsley. The lemon orzo is creamy, tangy, and perfectly complements the meatballs. It’s a full meal in one pan that feels both light and hearty. Plus, it comes together quickly and makes great leftovers.

Ingredients

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

  • Ground chicken

  • Garlic

  • Fresh parsley

  • Dried oregano

  • Lemon zest

  • Egg

  • Bread crumbs

  • Olive oil

  • Salt and pepper

  • Orzo pasta

  • Chicken broth

  • Lemon juice

  • Crumbled feta

  • Fresh dill (optional for garnish)

Directions

  1. I start by mixing the ground chicken with garlic, parsley, oregano, lemon zest, egg, bread crumbs, salt, and pepper until just combined.

  2. Then I form small meatballs and brown them in a large skillet with olive oil until golden on all sides.

  3. I remove the meatballs and in the same pan, I toast the orzo until lightly golden.

  4. I pour in the chicken broth and bring it to a simmer, stirring occasionally until the orzo is tender and creamy.

  5. I add lemon juice, return the meatballs to the pan, and let everything simmer for a few minutes until fully cooked.

  6. I finish the dish with crumbled feta and fresh dill, then serve warm.

Servings and timing

This recipe makes about 4 servings. It takes approximately 10 minutes to prep and 25–30 minutes to cook, so I can have it ready in under 45 minutes from start to finish.

Variations

Sometimes I like to add chopped spinach or kale to the orzo for a veggie boost. Swapping the ground chicken for ground turkey also works beautifully. For a spicier version, I mix in some red pepper flakes or a dash of cayenne. When I want to make it dairy-free, I simply skip the feta or use a plant-based version.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of broth to loosen the orzo, or microwave it in short intervals, stirring in between.

FAQs

How do I keep chicken meatballs from drying out?

I make sure not to overmix the meatball mixture and avoid overcooking them. The addition of breadcrumbs and egg helps keep them moist.

Can I use another type of pasta instead of orzo?

Yes, I’ve used small pasta shapes like couscous or ditalini, but orzo works best for that creamy texture.

What can I use instead of feta?

Goat cheese or a dairy-free feta substitute works well, or I just leave it out if I want a lighter dish.

Can I freeze this recipe?

I recommend freezing the cooked meatballs separately. Orzo doesn’t always thaw well, so I prefer making that fresh.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free breadcrumbs and swapping regular orzo for a gluten-free pasta alternative.

Conclusion

Greek Chicken Meatballs with Lemon Orzo is one of those meals I keep coming back to. It’s easy to make, full of vibrant flavors, and feels like a Mediterranean escape on a plate. Whether for a cozy dinner or meal prep, this dish is always a win.

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Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Low Lactose
Print Recipe

Description

Greek Chicken Meatballs with Lemon Orzo is a bright and flavorful Mediterranean-inspired dish featuring juicy chicken meatballs and creamy lemon-infused orzo, topped with feta and fresh herbs.

Ingredients

  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 1 egg
  • ⅓ cup bread crumbs
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 2 tbsp lemon juice
  • ¼ cup crumbled feta
  • Fresh dill, optional for garnish

Instructions

  1. Mix ground chicken with garlic, parsley, oregano, lemon zest, egg, bread crumbs, salt, and pepper until just combined.
  2. Form small meatballs and brown them in a large skillet with olive oil until golden on all sides. Remove and set aside.
  3. In the same skillet, toast the orzo until lightly golden.
  4. Pour in chicken broth and bring to a simmer, stirring occasionally until orzo is tender and creamy.
  5. Add lemon juice, return meatballs to the pan, and simmer until fully cooked through.
  6. Top with crumbled feta and fresh dill before serving.

Notes

  • Add chopped spinach or kale to orzo for extra veggies.
  • Swap ground chicken for ground turkey as a variation.
  • Use red pepper flakes or cayenne for a spicier version.
  • Omit feta or use plant-based cheese for a dairy-free option.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 420
  • Sugar: 2g
  • Sodium: 560mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 29g
  • Cholesterol: 120mg

Steak Queso Rice

by Leave a Comment

I combine tender, juicy steak with creamy queso-infused rice for a comforting, flavorful one-bowl dinner. It’s a satisfying twist on classic steak and rice that feels indulgent, but comes together easily. Steak Queso Rice

Why You’ll Love This Recipe

I love how this recipe delivers rich, savory flavor and comforting texture all in one dish. The steak adds hearty protein, while the queso melts into the rice for a creamy, cheesy base. It’s easy to make in one pan, perfect for busy weeknights or casual gatherings. Plus, I can customize it with toppings like cilantro, jalapeño, or pico de gallo depending on my mood.

Ingredients

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

  • Steak (such as skirt, flank, or ribeye), sliced

  • Long-grain white rice

  • Queso cheese sauce (store‑bought or homemade)

  • Onion, diced

  • Garlic, minced

  • Beef broth or stock

  • Olive oil or butter

  • Salt & pepper

  • Optional garnishes: cilantro, lime wedges, jalapeños, pico de gallo

Directions

  1. Pat the steak dry, season it generously with salt and pepper, and set aside.

  2. In a large skillet, heat a tablespoon of olive oil or butter over medium-high heat. Add the steak slices and sear until browned and cooked to your preference. Remove steak from the pan and set aside.

  3. In the same skillet, reduce heat to medium, add a bit more oil or butter if needed, then sauté the diced onion until translucent, followed by the minced garlic until fragrant.

  4. Stir in the rice, coating it lightly in the oil and aromatics. Toast the rice for a minute, stirring constantly.

  5. Pour in the beef broth, bring to a simmer, reduce heat to low, cover, and let the rice cook undisturbed for about 15–18 minutes, or until the liquid is absorbed and the rice is tender.

  6. Once the rice is cooked, stir in the queso cheese sauce until everything is creamy and well combined.

  7. Return the sliced steak to the skillet, mixing it into the cheesy rice. Taste and adjust seasoning as needed.

  8. Serve hot with desired garnishes—fresh cilantro, a squeeze of lime, sliced jalapeños, or pico de gallo all elevate the dish.

Servings and timing

This recipe makes about 4 servings.

  • Prep time: 10 minutes

  • Cook time: 25–30 minutes

  • Total time: 35–40 minutes

Variations

  • Spicy version: I add chopped jalapeños or a dash of hot sauce to the queso, and top with sliced pickled jalapeños.

  • Veggie-packed: I stir in sautéed bell peppers, corn, or black beans with the rice for added color, fiber, and flavor.

  • Cheese swap: I sometimes use shredded cheddar, Monterey Jack, or pepper jack cheese melted into the rice if I don’t have queso sauce.

  • Steak alternatives: I occasionally swap the steak for shredded chicken or ground beef—cooking it first, seasoning well, and then using it in place of the steak slices.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I add a splash of beef broth or milk and gently rewarm on the stovetop over low heat, stirring frequently until heated through. I can also microwave individual portions, stirring halfway through and adding moisture as needed.

FAQs

How can I make this vegetarian?

I replace the steak with hearty vegetables like mushrooms, zucchini, bell peppers, or use black beans for protein. I cook them similarly before mixing into the queso rice base.

Can I use brown rice instead of white rice?

Yes! I use brown rice, but I add a few extra minutes of cooking time and additional liquid—about ½ cup more broth—and simmer until the rice is tender.

What if I don’t have queso cheese sauce?

No problem—I melt shredded cheese (cheddar, Monterey Jack, or pepper jack) into warm milk or cream until creamy, then stir that into the cooked rice as a substitute.

Can I prep this ahead of time?

Absolutely. I cook the rice and steak separately, then store in the fridge. When I’m ready to eat, I reheat them, mix with warmed queso, and it tastes freshly made.

Is this freezer-friendly?

I prefer to freeze the rice and queso mixture separately from the steak. I freeze in airtight containers for up to 2 months. To reheat, I thaw overnight in the fridge, then warm together with added liquid on the stovetop until hot and creamy.

Conclusion

I love how Steak Queso Rice brings together flavorful steak and creamy, cheesy rice in a simple, satisfying bowl. Whether I’m feeding the family on a weeknight or craving a comforting dinner, this recipe delivers warmth, richness, and deliciousness with minimal effort.

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Steak Queso Rice

Steak Queso Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free
Print Recipe

Description

Steak Queso Rice is a hearty one-bowl dinner combining tender, seasoned steak with creamy queso-infused rice, all made easily in one skillet for a comforting and flavorful meal.

Ingredients

  • 1 lb steak (such as skirt, flank, or ribeye), sliced
  • 1 cup long-grain white rice
  • 1 cup queso cheese sauce (store‑bought or homemade)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef broth or stock
  • 1 tbsp olive oil or butter
  • Salt & pepper to taste
  • Optional garnishes: cilantro, lime wedges, jalapeños, pico de gallo

Instructions

  1. Pat the steak dry, season it generously with salt and pepper, and set aside.
  2. In a large skillet, heat a tablespoon of olive oil or butter over medium-high heat. Add the steak slices and sear until browned and cooked to your preference. Remove steak from the pan and set aside.
  3. In the same skillet, reduce heat to medium, add a bit more oil or butter if needed, then sauté the diced onion until translucent, followed by the minced garlic until fragrant.
  4. Stir in the rice, coating it lightly in the oil and aromatics. Toast the rice for a minute, stirring constantly.
  5. Pour in the beef broth, bring to a simmer, reduce heat to low, cover, and let the rice cook undisturbed for about 15–18 minutes, or until the liquid is absorbed and the rice is tender.
  6. Once the rice is cooked, stir in the queso cheese sauce until everything is creamy and well combined.
  7. Return the sliced steak to the skillet, mixing it into the cheesy rice. Taste and adjust seasoning as needed.
  8. Serve hot with desired garnishes—fresh cilantro, a squeeze of lime, sliced jalapeños, or pico de gallo.

Notes

  • Use pre-cooked steak for quicker assembly.
  • Add hot sauce or jalapeños for extra heat.
  • Leftovers keep well and reheat with added liquid to restore creaminess.
  • Substitute with chicken or black beans for variation.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520
  • Sugar: 3g
  • Sodium: 780mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 85mg

Easy Beef Bulgogi Bowls

by Leave a Comment

A delicious, flavor-packed meal-in-a-bowl featuring tender, thinly sliced beef marinated in a sweet-savory mixture, served over rice with pickled cucumbers, spicy kimchi, and a fried egg. This vibrant and satisfying twist on Korean bulgogi makes an ideal weeknight dinner or a standout meal prep option. Easy Beef Bulgogi Bowls

Why You’ll Love This Recipe

I love how this dish brings together bold flavors with minimal effort. The beef comes out incredibly tender thanks to a flavorful marinade, and I can throw everything into a bowl with rice and toppings for a quick, complete meal. It’s easy to personalize with different garnishes or spice levels, and it reheats beautifully for leftovers. The mix of textures and flavors makes every bite exciting.

Ingredients

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

For the beef bulgogi:
½ cup soy sauce
½ cup packed light brown sugar
1 tablespoon sesame oil
2 tablespoons chili garlic sauce (or gochujang)
¼ cup rice wine vinegar
2 tablespoons minced garlic
2 tablespoons minced ginger
¼ cup thinly sliced shallots
2 lb ribeye or top sirloin steak, thinly sliced (about ⅛-inch)
2 tablespoons vegetable oil

For assembling the bowls:
3 cups cooked rice
4 fried eggs
1 cup kimchi
1 English cucumber, cut into ribbons

Directions

  1. I start by whisking together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger, and shallots in a large bowl to create the marinade.

  2. I add the thinly sliced steak to the bowl, toss it to coat well, cover it, and refrigerate for at least 2 hours or overnight if I have time.

  3. When I’m ready to cook, I heat the vegetable oil in a large sauté pan over high heat. I use a slotted spoon to transfer the beef from the marinade into the hot pan in batches, making sure not to overcrowd it. I sear the beef quickly until cooked through, then remove it from the pan.

  4. To assemble, I divide the cooked rice among four bowls. I top each bowl with the cooked beef, a fried egg, kimchi, and cucumber ribbons. Then I serve it right away.

Servings and timing

Servings: 4
Prep time: 2 hours (includes marinating time)
Cook time: 15 minutes
Total time: About 2 hours 15 minutes

Variations

I sometimes switch up the protein by using chicken or tofu. For a gluten-free version, I swap the soy sauce with tamari and check that my chili sauce doesn’t contain wheat. I like adding shredded carrots, spinach, or sautéed mushrooms for extra vegetables. When I want more heat, I increase the chili garlic sauce or drizzle some gochujang on top. For a lighter option, I serve it with lettuce leaves instead of rice.

Storage/Reheating

I store the cooked beef and rice in airtight containers in the fridge for up to 4 days. When I’m ready to eat, I reheat them in the microwave or in a skillet until hot. I keep the kimchi and cucumber separate so they stay fresh and crunchy, and I add a fresh fried egg when serving again. I don’t freeze this dish because the texture of the vegetables and egg doesn't hold up well after thawing.

FAQs

Can I use ground beef instead of sliced steak?

Yes, I often use ground beef when I want to simplify things. I cook it fully, then stir in the marinade ingredients and simmer until the sauce thickens.

How do I slice the steak thin enough?

I partially freeze the steak for about 20 to 30 minutes. That firms it up, making it easier to slice thinly against the grain.

What if I don’t have chili garlic sauce?

I substitute it with gochujang, sriracha, or even a mix of red pepper flakes and a bit of vinegar. It changes the flavor slightly, but still tastes great.

Can I meal prep these bowls?

Absolutely. I cook the beef and rice ahead of time, store them separately in containers, and keep toppings like kimchi and cucumber fresh. Then I reheat and assemble when I’m ready to eat.

What can I use instead of kimchi?

When I don’t have kimchi, I use quick-pickled cucumbers or carrots. Even a little splash of vinegar on fresh veggies gives a nice tangy crunch.

Conclusion

These beef bulgogi bowls are one of my favorite go-to meals. They’re quick to assemble, packed with flavor, and easily customizable. I love how they combine savory beef, fluffy rice, crisp veggies, and a rich egg into one comforting, satisfying dish. Whether I’m cooking for the week or making dinner for guests, this recipe never disappoints.

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Easy Beef Bulgogi Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4 bowls
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean
  • Diet: Halal
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Description

A flavor-packed Korean-inspired bowl featuring marinated beef bulgogi served over rice with kimchi, cucumber ribbons, and a fried egg. A satisfying, customizable meal perfect for dinner or meal prep.

Ingredients

  • ½ cup soy sauce
  • ½ cup packed light brown sugar
  • 1 Tablespoon sesame oil
  • 2 Tablespoons chili garlic sauce (or gochujang)
  • ¼ cup rice wine vinegar
  • 2 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  • ¼ cup thinly sliced shallots
  • 2 lb ribeye or top sirloin steak, thinly sliced (about ⅛‑inch)
  • 2 Tablespoons vegetable oil
  • 3 cups cooked rice
  • 4 fried eggs
  • 1 cup kimchi
  • 1 English cucumber, cut into ribbons

Instructions

  1. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger, and shallots.
  2. Add thinly sliced beef to the marinade, toss well, cover, and refrigerate for at least 2 hours or up to overnight.
  3. Heat vegetable oil in a large sauté pan over high heat. Using a slotted spoon, add beef in batches without overcrowding. Sear quickly until cooked through, then transfer to a plate.
  4. Divide rice among four bowls. Top with bulgogi beef, a fried egg, kimchi, and cucumber ribbons. Serve immediately.

Notes

  • Freeze steak slightly for easier slicing.
  • Use tamari for a gluten-free version.
  • Customize with additional veggies or different protein options.
  • Store beef and rice separately from fresh toppings.
  • Not ideal for freezing due to fresh vegetables.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 650
  • Sugar: 18g
  • Sodium: 1350mg
  • Fat: 28g
  • Saturated Fat: 8g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 210mg

Chili Oil

by Leave a Comment

This homemade chili oil is a flavorful, aromatic condiment that adds a punch of heat and depth to just about any dish. Infused with spices, aromatics, and crunchy chili flakes, I find it perfect for drizzling over noodles, dumplings, eggs, or even pizza. Chili Oil

Why You’ll Love This Recipe

I love this chili oil for how easy it is to make with pantry staples. It’s deeply aromatic, thanks to garlic, shallots, and whole spices, and I can customize the heat level just the way I like it. Unlike store-bought versions, I get complete control over the flavor profile, and it stores beautifully for weeks. Whether I want a quick flavor boost or a dipping sauce, this chili oil never fails to impress.

Ingredients

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

  • Dried chili flakes

  • Neutral oil (like canola, vegetable, or peanut oil)

  • Garlic

  • Shallots

  • Star anise

  • Sichuan peppercorns

  • Cinnamon stick

  • Bay leaves

  • Salt

  • Optional: sesame seeds, ground paprika, or sugar for added flavor

Directions

  1. I start by combining chili flakes and salt in a heatproof bowl. If I like, I add sesame seeds or a bit of sugar for extra texture and flavor.

  2. In a saucepan, I heat neutral oil over medium heat and add sliced garlic, shallots, and whole spices like star anise, Sichuan peppercorns, and bay leaves.

  3. I let everything cook gently, keeping an eye on the garlic so it doesn't burn. Once it turns golden and fragrant, I remove the pan from the heat.

  4. I carefully strain the hot oil over the chili flakes, making sure to pour slowly so the heat blooms the spices and releases their aroma.

  5. After stirring everything together, I let it cool completely before transferring the chili oil to a clean jar.

Servings and timing

This recipe makes about 1 to 1.5 cups of chili oil, depending on how much oil I use. It takes around 30 minutes from start to finish, including cooling time.

Variations

Sometimes I mix in a bit of smoked paprika for a deeper, slightly smoky note. When I want it sweeter, I add a pinch of sugar to the chili flakes before pouring in the oil. I’ve also tried using different chili types—like Korean gochugaru or crushed Calabrian peppers—for a unique flavor twist. Adding toasted sesame oil at the end gives it a nutty aroma that I really enjoy.

Storage/Reheating

I store my chili oil in an airtight jar in a cool, dark place or in the fridge. It stays fresh for up to a month at room temperature and even longer in the fridge. If the oil solidifies when chilled, I let it come to room temperature or warm it slightly before using. I always use a clean spoon to avoid contamination.

FAQs

How spicy is this chili oil?

The heat depends on the type and amount of chili flakes I use. I can adjust the spice level by using milder flakes or mixing them with hot ones.

Can I reuse the strained aromatics?

Sometimes I do! I save the crispy shallots and garlic as toppings for noodles or rice dishes. I just make sure they’re not overcooked or bitter.

Does it need to be refrigerated?

Not necessarily. I keep it in a cool, dry place if I plan to use it within a few weeks. For longer storage, I prefer refrigerating it.

What kind of oil is best?

I always go for a neutral oil with a high smoke point, like canola, vegetable, or peanut oil. Olive oil isn’t ideal due to its strong flavor and lower smoke point.

Can I make it less oily?

Yes, I just use less oil, but I keep the same ratio of spices and chili flakes to maintain the flavor. The texture may be thicker, but it’s still great.

Conclusion

Chili oil is one of those kitchen staples I didn’t realize I needed until I started making it myself. It brings heat, crunch, and bold flavor to so many dishes, and it’s incredibly easy to customize. Whether I want to spice up my breakfast or enhance my dinner, this chili oil is always within reach.

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Chili Oil

Chili Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 1 to 1.5 cups
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan
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Description

This homemade chili oil is a spicy, aromatic condiment made with pantry staples like garlic, shallots, and whole spices. It’s perfect for drizzling over noodles, dumplings, or eggs, and can be customized to your desired heat level.

Ingredients

  • 1 cup dried chili flakes
  • 1.5 cups neutral oil (canola, vegetable, or peanut)
  • 6 cloves garlic, sliced
  • 2 shallots, sliced
  • 2 star anise
  • 1 tsp Sichuan peppercorns
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp salt
  • Optional: 1 tablespoon sesame seeds
  • Optional: 1 teaspoon ground paprika
  • Optional: 1 teaspoon sugar

Instructions

  1. Combine chili flakes and salt in a heatproof bowl. Add sesame seeds or sugar if desired.
  2. Heat the neutral oil in a saucepan over medium heat. Add sliced garlic, shallots, star anise, Sichuan peppercorns, cinnamon stick, and bay leaves.
  3. Cook gently until garlic turns golden and aromatic. Remove from heat.
  4. Strain the hot oil over the chili flakes mixture slowly, allowing the spices to bloom.
  5. Stir well and let the chili oil cool completely.
  6. Transfer to a clean jar and store appropriately.

Notes

  • Adjust chili flakes to control heat level.
  • Use clean utensils to avoid contamination.
  • Store in a cool, dark place or refrigerate for longer shelf life.
  • Reuse strained garlic and shallots as toppings.

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 120
  • Sugar: 0g
  • Sodium: 70mg
  • Fat: 14g
  • Saturated Fat: 1g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Dutch Oven Pot Roast

by Leave a Comment

I bring you a cozy, classic Dutch oven pot roast cooked low and slow until the chuck roast is fall-apart tender, braised together with carrots, potatoes, and a rich gravy—perfect for a comforting family dinner. Dutch Oven Pot Roast

Why You’ll Love This Recipe

I adore how effortlessly the flavors meld in this one-pot wonder. The seared beef develops a deep, savory crust, the veggies soak up all that braised goodness, and thickening the finishing sauce with cornstarch gives it just the right consistency. It’s simple, reassuring comfort food that always excites everyone at the table.

ingredients

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

  • 3–4 lb boneless beef chuck roast

  • 2 tablespoon olive oil

  • 1 large onion, diced

  • 1 rib celery, diced

  • 2 cloves garlic, smashed

  • 2 tablespoon tomato paste

  • 1 tablespoon Worcestershire sauce

  • 3 cups chicken stock

  • 1 lb Yukon Gold potatoes, halved or quartered

  • 1 lb carrots, diced

  • 2 tablespoon cornstarch

  • Salt and pepper, to taste

directions

  1. Pat the roast dry and season it generously with salt and pepper.

  2. Preheat the oven to 300°F.

  3. Heat the olive oil in a Dutch oven over medium-high heat. Once hot, I sear the roast undisturbed for 5–7 minutes per side until deeply browned, then transfer it to a plate.

  4. Lower the heat to medium-low, add onion and celery, and sauté until translucent, around 10 minutes.

  5. Stir in garlic, tomato paste, and Worcestershire sauce; cook for another minute.

  6. Pour in the stock, scraping up the browned bits, then nestle the roast back in. Bring to a boil.

  7. Cover and transfer the pot to the oven. Braise for 2 hours.

  8. Add potatoes and carrots, submerge them into the broth, cover again, and bake for an additional 1–1½ hours, or until the meat falls apart and vegetables are tender.

  9. Remove the roast and veggies to a platter and tent with foil to keep warm.

  10. Skim fat from the braising liquid and bring it to a boil on the stove. Whisk together cornstarch and ¼ cup water, then slowly stir it in until the gravy thickens.

  11. Serve the roast and vegetables drizzled with the rich gravy.

Servings and timing

  • Servings: Makes about 6 hearty portions

  • Prep time: 30 minutes

  • Cook time: 3½ to 4 hours

  • Total time: Approximately 4½ hours

Variations

  • I sometimes swap in red wine for part of the stock to deepen the flavor.

  • Short ribs work wonderfully instead of chuck roast; I just adjust the cooking time accordingly.

  • For a twist, I add herbs like thyme and bay leaf or mix in parsnips or turnips with the vegetables.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently warm it on the stove over medium heat or in the oven at 300°F until heated through. If I freeze the dish, I leave out the potatoes (they don’t reheat well) and store the beef and gravy for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best for pot roast?

I always choose chuck roast because it’s marbled, economical, and becomes incredibly tender after slow braising.

Can I make this ahead of time?

Absolutely. I often cook it a day in advance. Once cooled, I refrigerate it, then skim the fat and reheat before serving.

Why is my pot roast tough?

That usually means it needs more time in the oven. If the meat doesn’t fall apart easily, I just return it to the oven and continue braising until tender.

Do I need to use a Dutch oven?

Yes, I prefer a Dutch oven because it distributes heat evenly and retains moisture, which is key for a successful braise.

How do I thicken the gravy?

I whisk together 2 tablespoons of cornstarch with ¼ cup of water and stir it into the simmering braising liquid until the gravy thickens to my liking.

Conclusion

This Dutch oven pot roast is my go-to for when I want hearty, homey comfort food. It fills my kitchen with incredible aromas and delivers tender meat and flavorful vegetables in every bite. Whether for a Sunday dinner or a cozy night in, this recipe always hits the spot.

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Dutch Oven Pot Roast

Dutch Oven Pot Roast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Braising
  • Cuisine: American
  • Diet: Gluten Free
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Description

A cozy, classic Dutch oven pot roast featuring fall-apart tender chuck roast, carrots, and potatoes in a rich, savory gravy—perfect for a comforting family dinner.

Ingredients

  • 3–4 lb boneless beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 rib celery, diced
  • 2 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 3 cups chicken stock
  • 1 lb Yukon Gold potatoes, halved or quartered
  • 1 lb carrots, diced
  • 2 tbsp cornstarch
  • Salt and pepper, to taste

Instructions

  1. Pat the roast dry and season it generously with salt and pepper.
  2. Preheat your oven to 300 °F.
  3. Heat the olive oil in a Dutch oven over medium‑high heat. Once hot, sear the roast undisturbed for 5–7 minutes per side until deeply browned. Transfer it to a plate.
  4. In the same Dutch oven, add onion, celery, and garlic. Sauté until softened, then stir in tomato paste and Worcestershire sauce. Pour in chicken stock and bring to a simmer.
  5. Return the roast to the pot, cover, and transfer to the oven. Braise for about 2 hours.
  6. Add potatoes and carrots, re-cover, and cook for another 1–1½ hours until the meat and vegetables are tender.
  7. Remove the roast and veggies to a platter; tent with foil to keep warm.
  8. Skim fat from the braising liquid; bring it to a boil on the stove. Whisk together cornstarch and ¼ cup water, then slowly stir it in until the gravy thickens.
  9. Serve the roast and vegetables drizzled with the rich gravy.

Notes

  • Use red wine in place of some broth for deeper flavor.
  • Store leftovers in an airtight container for up to 4 days in the fridge.
  • Freeze only the meat and gravy, not the vegetables, for up to 3 months.
  • Chuck roast is ideal due to its marbling and tenderness when braised.
  • If meat is tough, it likely needs more cooking time.

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 5g
  • Sodium: 780mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 42g
  • Cholesterol: 110mg

Italian Drunken Noodles

by Leave a Comment

Italian Drunken Noodles is a savory, comforting dish that brings together hearty Italian sausage, colorful bell peppers, and wide pappardelle noodles, all tossed in a rich tomato and white wine sauce. Inspired by Thai drunken noodles but reimagined with Italian flavors, this recipe is a perfect weeknight dinner that feels both indulgent and satisfying. Italian Drunken Noodles

Why You’ll Love This Recipe

I love how this recipe blends bold Italian flavors with a slight nod to Thai-style comfort food. The combination of juicy sausage, vibrant vegetables, and aromatic herbs all simmered in white wine creates a deep, irresistible flavor. It’s simple enough to whip up quickly, yet fancy enough to serve when guests are over. Plus, it’s an excellent way to use up pantry staples like pasta and canned tomatoes.

Ingredients

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

  • Italian sausage (hot or mild)

  • Pappardelle noodles (or any wide noodle)

  • Olive oil

  • Yellow onion

  • Garlic cloves

  • Red bell pepper

  • Yellow bell pepper

  • Crushed tomatoes (canned)

  • Dry white wine

  • Fresh basil

  • Italian seasoning

  • Salt

  • Black pepper

  • Crushed red pepper flakes (optional)

  • Parmesan cheese (for topping)

Directions

  1. I start by boiling a large pot of salted water and cooking the pappardelle noodles until al dente. I drain and set them aside.

  2. In a large skillet, I heat olive oil over medium heat and brown the Italian sausage, breaking it up with a spoon until fully cooked. I remove the sausage and set it aside.

  3. In the same skillet, I sauté chopped onions and sliced bell peppers until they’re tender and slightly caramelized.

  4. I add minced garlic and cook for another minute before deglazing the pan with white wine, scraping up all the flavorful bits.

  5. I stir in the crushed tomatoes, Italian seasoning, red pepper flakes (if I want heat), and salt and pepper. I let it simmer for about 10-15 minutes.

  6. I return the sausage to the skillet, toss in the cooked noodles, and mix until everything is well combined and heated through.

  7. Just before serving, I sprinkle in freshly chopped basil and top with grated Parmesan cheese.

Servings and timing

This recipe serves 4 people generously. From start to finish, it takes about 35–40 minutes to prepare and cook, making it a perfect choice for busy evenings.

Variations

I sometimes switch up the protein by using ground turkey or chicken sausage instead of traditional Italian sausage. If I want to keep it vegetarian, I leave out the meat altogether and add mushrooms for a savory bite. I also occasionally add spinach or zucchini for an extra serving of vegetables. For a spicier version, I add more red pepper flakes or use hot Italian sausage.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I add a splash of water or broth to loosen the sauce and warm it over medium heat on the stovetop or in the microwave until hot. The flavors often deepen the next day, making it even more delicious.

FAQs

What type of wine works best for Italian drunken noodles?

I usually go with a dry white wine like Pinot Grigio or Sauvignon Blanc. These wines add brightness and acidity without overpowering the dish.

Can I use a different type of pasta?

Yes, I can substitute with fettuccine, tagliatelle, or even spaghetti if pappardelle isn't available. The wide noodles, however, hold the sauce beautifully.

Is this dish spicy?

It depends on how I make it. If I use hot Italian sausage and extra red pepper flakes, it definitely has a kick. For a milder version, I stick with mild sausage and skip the chili flakes.

Can I make this recipe ahead of time?

Absolutely. I often make it earlier in the day and reheat it when ready to serve. The flavors meld beautifully after sitting for a bit.

What can I serve with Italian drunken noodles?

I like to serve it with a simple green salad and some crusty bread to soak up the sauce. A glass of wine on the side also pairs perfectly.

Conclusion

Italian Drunken Noodles is one of those fusion dishes that hits all the right notes—comforting, flavorful, and easy to make. I love how it takes simple ingredients and turns them into something special. Whether I’m cooking for myself or feeding a crowd, it’s always a winner on the table.

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Italian Drunken Noodles

Italian Drunken Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal
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Description

Italian Drunken Noodles is a savory fusion dish combining hearty Italian sausage, bell peppers, and pappardelle noodles in a rich tomato and white wine sauce. Inspired by Thai drunken noodles but infused with Italian flavors, it's a comforting and flavorful meal perfect for busy weeknights or casual entertaining.

Ingredients

  • 1 lb Italian sausage (hot or mild)
  • 12 oz pappardelle noodles
  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 (28 oz) can crushed tomatoes
  • ½ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 tsp Italian seasoning
  • ½ tsp salt (or to taste)
  • ½ tsp black pepper (or to taste)
  • ¼ tsp crushed red pepper flakes (optional)
  • ¼ cup fresh basil, chopped
  • Grated Parmesan cheese (for topping)

Instructions

  1. Boil a large pot of salted water and cook the pappardelle noodles until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Brown the Italian sausage, breaking it up with a spoon until fully cooked. Remove and set aside.
  3. In the same skillet, sauté the chopped onion and sliced bell peppers until tender and slightly caramelized.
  4. Add minced garlic and cook for another minute. Deglaze the pan with white wine, scraping up any browned bits.
  5. Stir in the crushed tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 10–15 minutes.
  6. Return the sausage to the skillet. Add the cooked noodles and toss to combine until everything is heated through.
  7. Garnish with chopped basil and top with grated Parmesan cheese before serving.

Notes

  • Use hot or mild sausage based on your heat preference.
  • Substitute pappardelle with fettuccine or tagliatelle if needed.
  • To make it vegetarian, skip the sausage and add mushrooms.
  • Leftovers can be stored for up to 3 days in the fridge.
  • Add a splash of broth when reheating to loosen the sauce.

Nutrition

  • Serving Size: 1 plate (approx. ¼ of recipe)
  • Calories: 620
  • Sugar: 9g
  • Sodium: 890mg
  • Fat: 28g
  • Saturated Fat: 9g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 55mg

Delicious Garlic Butter Chicken Bites with Creamy Parmesan Pasta Recipe

by Leave a Comment

I bring together tender garlic-butter chicken bites and silky Parmesan cream pasta for a dish that’s hearty, flavorful, and ready in just 30 minutes. It's a comforting, satisfying meal that feels indulgent yet simple. Delicious Garlic Butter Chicken Bites with Creamy Parmesan Pasta Recipe

Why You’ll Love This Recipe

I love how quickly this recipe comes together—perfect for busy weeknights. The garlic-butter chicken bites are juicy and packed with flavor, while the creamy Parmesan pasta adds a rich, savory finish. It’s versatile, kid-friendly, and uses pantry staples I usually have on hand. Whether I’m cooking for my family or just for myself, this recipe never disappoints.

ingredients

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

  • 1 lb boneless, skinless chicken breasts (cut into bite-sized cubes)

  • 2 tablespoon olive oil

  • 4 tablespoon unsalted butter, divided

  • 4 garlic cloves, minced (divided)

  • 1 teaspoon paprika or Italian seasoning

  • Salt and pepper, to taste

  • 8 oz pasta (penne, rotini, or fettuccine work great)

  • 1 cup heavy cream

  • ½ to 1 cup grated Parmesan cheese

  • Chopped fresh parsley (for garnish)

directions

  1. I start by boiling the pasta in salted water until al dente. I save about ½ cup of the pasta water, then drain and set the pasta aside.

  2. I season the chicken cubes with paprika (or Italian seasoning), salt, and pepper. Then, I heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. I add the chicken and cook for 5–7 minutes until golden brown and cooked through.

  3. I stir in half of the minced garlic and let it cook for another minute until fragrant, then remove the chicken from the skillet and set it aside.

  4. In the same skillet, I melt the remaining butter, add the rest of the garlic, and cook for 1 minute. Then, I pour in the heavy cream and bring it to a gentle simmer.

  5. I stir in the Parmesan cheese until the sauce is smooth and creamy. If the sauce gets too thick, I add a bit of the reserved pasta water.

  6. I add the cooked pasta to the sauce, toss to coat, then gently mix in the cooked chicken. I finish with a sprinkle of parsley and extra Parmesan before serving.

Servings and timing

  • Servings: 4

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Total time: 30 minutes

Variations

  • I like to add red pepper flakes or cayenne for a spicy version.

  • Sometimes I stir in baby spinach, mushrooms, or steamed broccoli for extra veggies.

  • For a different protein, I substitute shrimp, which cooks even faster than chicken.

  • If I want a sharper flavor, I swap Parmesan with Romano or Asiago cheese.

  • I occasionally use gluten-free pasta to make the dish suitable for gluten-free diets.

storage/reheating

  • I store leftovers in an airtight container in the refrigerator for up to 3 days.

  • While I can freeze it, I prefer not to because the cream sauce can separate. If I do freeze it, I reheat with a splash of milk or cream.

  • For reheating, I warm it gently on the stove over low heat, stirring frequently. In the microwave, I use short intervals and stir in a little cream or milk to refresh the sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless chicken thighs for more flavor and juiciness. Just make sure to cook them fully, which might take a few more minutes.

Can I make this dish ahead of time?

I can prep the chicken and sauce ahead, then reheat and toss with freshly cooked pasta when I'm ready to eat.

What pasta shape works best?

I like using fettuccine, penne, or rotini because they hold onto the creamy sauce well.

Can I use something lighter than heavy cream?

Yes, I sometimes use half-and-half or a plant-based alternative, though the sauce will be a bit thinner and less rich.

How do I prevent the sauce from separating?

I keep the heat low while making the sauce and stir constantly. If reheating, I always add a splash of cream or pasta water to bring it back together.

Conclusion

This garlic butter chicken bites with creamy Parmesan pasta recipe is one I turn to again and again. It’s rich, comforting, and endlessly customizable. Whether I’m cooking for guests or just making a cozy meal for myself, it hits the spot every time.

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Delicious Garlic Butter Chicken Bites with Creamy Parmesan Pasta Recipe

Delicious Garlic Butter Chicken Bites with Creamy Parmesan Pasta Recipe

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: Stovetop
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

Tender garlic-butter chicken bites meet creamy Parmesan pasta in this quick, comforting dish perfect for weeknights or cozy dinners.

Ingredients

  • 1 lb boneless, skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, minced, divided
  • 1 tsp paprika or Italian seasoning
  • Salt and pepper, to taste
  • 8 oz pasta (fettuccine, penne, or rotini)
  • 1 cup heavy cream
  • ½–1 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Boil pasta in salted water according to the package instructions. Reserve ½ cup pasta water, then drain and set aside.
  2. Season chicken with paprika or Italian seasoning, salt, and pepper.
  3. Heat olive oil and 2 tablespoon butter in a large skillet over medium heat. Add chicken and cook for 5–7 minutes until golden and cooked through.
  4. Add half the minced garlic and cook for 1 minute until fragrant. Remove chicken and set aside.
  5. In the same skillet, melt remaining butter and cook remaining garlic for 1 minute.
  6. Add heavy cream and simmer for 3–4 minutes. Stir in Parmesan until sauce thickens. Add reserved pasta water if needed to loosen.
  7. Return pasta to skillet and toss to coat in sauce.
  8. Gently fold in cooked chicken bites. Garnish with chopped parsley and extra Parmesan. Serve immediately.

Notes

  • Use chicken thighs for extra juiciness.
  • Half-and-half or plant-based cream can substitute heavy cream.
  • For added heat, sprinkle in red pepper flakes or cayenne.
  • Mix in vegetables like spinach, mushrooms, or cherry tomatoes.
  • Swap Parmesan with Asiago or Romano for a sharper taste.

Nutrition

  • Serving Size: 1 serving
  • Calories: 610
  • Sugar: 2g
  • Sodium: 410mg
  • Fat: 38g
  • Saturated Fat: 20g
  • Unsaturated Fat: 16g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 36g
  • Cholesterol: 145mg

Chocolate Chip Banana Cookies

by Leave a Comment

I discovered these soft, moist Chocolate Chip Banana Cookies and instantly fell in love—no eggs needed, just ripe bananas and pantry staples for the perfect comforting treat. They bake up with a tender, cake-like texture that makes them a hit with both kids and adults. Chocolate Chip Banana Cookies

Why You’ll Love This Recipe

I love how this recipe turns overripe bananas into incredibly soft cookies that almost melt in my mouth. Since there are no eggs, it's great for anyone with allergies or when I’m simply out of them. These cookies have that irresistible combo of sweet banana and melty chocolate chips, and they come together with ingredients I usually already have in my kitchen.

Ingredients

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

  • all-purpose flour

  • baking soda

  • corn starch

  • salt

  • unsalted butter, softened

  • ripe bananas, mashed

  • brown sugar

  • granulated sugar

  • vanilla extract

  • semi-sweet chocolate chips

Directions

  1. I start by whisking the flour, baking soda, corn starch, and salt in a bowl and setting it aside.

  2. In a separate bowl, I cream together the softened butter, mashed bananas, brown sugar, and granulated sugar until light and fluffy.

  3. Then, I mix in the vanilla extract.

  4. I gradually stir in the dry ingredients until everything is just combined.

  5. After that, I fold in the chocolate chips evenly.

  6. I chill the dough in the fridge for about 30 minutes to help the cookies hold their shape.

  7. Once the dough is chilled, I preheat the oven to 375°F (190°C) and line my baking sheets with parchment paper.

  8. Using a cookie scoop, I drop the dough onto the sheets, spacing them out to allow for spreading.

  9. I bake them for 9 to 10 minutes, just until they’re golden around the edges.

  10. I let them cool completely on the baking sheet before serving.

Servings and timing

  • Servings: About 24 cookies

  • Prep time: 15 minutes

  • Chill time: 30 minutes

  • Cook time: 9–10 minutes

  • Total time: Around 55 minutes

Variations

  • Sometimes I add chopped walnuts or pecans for extra texture and crunch.

  • I like swapping in peanut butter or white chocolate chips for a flavor twist.

  • When I want a spiced version, I add a dash of cinnamon or nutmeg.

  • For a healthier take, I’ve replaced some of the butter with applesauce and it still turns out moist and delicious.

Storage/Reheating

  • I store these cookies in an airtight container at room temperature for up to 5–6 days.

  • To keep them soft longer, I place a slice of bread in the container with them.

  • If I want that fresh-baked feel, I warm one up in the microwave for about 10–15 seconds.

  • The dough also freezes well. I scoop it into balls, freeze them on a tray, then transfer them to a bag. I bake straight from frozen, adding an extra 1–2 minutes.

FAQs

1. Do I really need to chill the dough?

Yes, I always do. It helps the cookies keep their shape and improves the final texture.

2. Can I use bananas that were previously frozen?

Absolutely. I thaw and drain them before mashing. They work just as well.

3. What if I don’t have corn starch?

I’ve made them without it and they’re still great, just a bit less soft. Corn starch gives a slightly lighter texture.

4. Are these cookies super sweet?

They’re sweet but not overpowering. The banana adds natural sweetness, and I can reduce the sugar slightly if I want a milder version.

5. Can I make these with whole wheat flour?

Yes, I’ve used whole wheat flour before. The cookies are a bit denser, but still very tasty.

Conclusion

These Chocolate Chip Banana Cookies are a cozy, comforting way to use up ripe bananas and satisfy a sweet craving. I love how soft and chocolatey they are, and the fact that they’re egg-free is just a bonus. Whether I'm making them for a quick treat or sharing with friends, they never last long!

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Chocolate Chip Banana Cookies

Chocolate Chip Banana Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Soft, moist, egg-free Chocolate Chip Banana Cookies made with ripe bananas and pantry staples. These muffin-like cookies are perfect for using up overripe bananas and offer a comforting, tender bite.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • 1 tsp salt
  • ½ cup unsalted butter, softened
  • 2 ripe bananas, peeled
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 2 tsp vanilla extract
  • 1½ cups semi-sweet chocolate chips

Instructions

  1. Whisk together flour, baking soda, corn starch, and salt in a medium bowl and set aside.
  2. Cream together butter, bananas, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the vanilla extract until fully incorporated.
  4. Gently stir in dry ingredients until just combined, then fold in the chocolate chips.
  5. Cover the dough and refrigerate for 30 minutes to improve texture and prevent spreading.
  6. Preheat oven to 375 °F (190 °C). Line baking sheets with parchment paper or lightly spray with cooking spray.
  7. Scoop dough using a cookie scoop onto prepared sheets, spacing them apart.
  8. Bake for 9–10 minutes, until cookies are lightly golden on top.
  9. Allow cookies to cool completely on the baking sheets before serving.

Notes

  • Chilling the dough helps improve cookie texture and shape.
  • Can substitute half of the chocolate chips with white or peanut butter chips for variation.
  • Use thawed, drained frozen bananas as a substitute for fresh bananas.
  • Dough can be frozen in scooped balls for later baking.
  • Store in an airtight container for up to one week at room temperature.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 160
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 10mg

Hawaiian Huli Huli Chicken Stack

by Leave a Comment

Why You’ll Love This Recipe

I love how this Hawaiian Huli Huli Chicken Stack brings the tropical flavors of Hawaii right into my kitchen. The juicy grilled chicken marinated in a sweet and savory sauce with a hint of ginger and garlic is the highlight. Paired with layers of grilled pineapple, rice, and fresh veggies, it’s a vibrant and satisfying meal that feels both indulgent and wholesome. Whether I’m cooking for family or meal-prepping for the week, this dish never fails to impress. Hawaiian Huli Huli Chicken Stack

Ingredients

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

  • Boneless, skinless chicken thighs
  • Pineapple juice
  • Brown sugar
  • Soy sauce
  • Ketchup
  • Fresh ginger, grated
  • Garlic cloves, minced
  • Rice vinegar
  • Sesame oil
  • Fresh pineapple rings
  • Cooked jasmine or white rice
  • Green onions, chopped
  • Red bell pepper, thinly sliced
  • Cilantro (optional for garnish)

Directions

  1. I start by whisking together the marinade ingredients: pineapple juice, brown sugar, soy sauce, ketchup, grated ginger, minced garlic, rice vinegar, and sesame oil.
  2. I pour the marinade over the chicken thighs in a large bowl or zip-top bag and let them marinate for at least 2 hours, or overnight for more flavor.
  3. I preheat the grill to medium-high heat. Once it’s ready, I grill the marinated chicken for 6-7 minutes on each side, or until fully cooked and nicely charred.
  4. While the chicken is grilling, I also grill the pineapple rings for 2-3 minutes on each side until they have lovely grill marks.
  5. To assemble the stack, I layer cooked rice at the base, then top with grilled chicken slices, grilled pineapple, red bell pepper, and a sprinkle of green onions. I finish it with chopped cilantro if I want a fresh herbal kick.

Servings and timing

This recipe serves 4 people. The total time, including marination, is about 2 hours and 30 minutes (2 hours for marinating, 30 minutes for cooking and assembly).

Variations

  • I sometimes swap chicken thighs for chicken breasts if I want a leaner cut.
  • For a low-carb version, I replace the rice with cauliflower rice.
  • I like adding a drizzle of spicy mayo or sriracha on top for some heat.
  • Grilled zucchini or mango chunks are a fun addition when I’m feeling creative.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave each portion for about 1-2 minutes until warmed through. If I’m using the oven, I cover it with foil and bake at 350°F for 10-12 minutes. The pineapple and rice reheat well, but I like to freshen up the stack with a sprinkle of fresh green onions or cilantro before serving again.

FAQs

What is Huli Huli sauce made of?

Huli Huli sauce is a sweet and savory blend of pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic. It gives the chicken its signature Hawaiian flavor.

Can I use canned pineapple instead of fresh?

Yes, I can use canned pineapple rings if fresh isn’t available. I just make sure to drain them well before grilling.

How long should I marinate the chicken?

I recommend marinating the chicken for at least 2 hours, but overnight is best for deeper flavor.

Can I bake the chicken instead of grilling?

Absolutely. I bake it at 400°F for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F.

Is this recipe kid-friendly?

Yes, it is! The sweet flavors of the marinade and the juicy grilled pineapple usually make this a hit with kids.

Conclusion

This Hawaiian Huli Huli Chicken Stack is one of my go-to meals when I want something flavorful, colorful, and satisfying. It captures the essence of island cuisine with its sweet-savory balance and layers of textures. I love how easily it comes together and how customizable it is. Whether I’m serving it for dinner or prepping it ahead for lunches, it always delivers a taste of aloha.

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Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Hawaiian
  • Diet: Halal
Print Recipe

Description

A vibrant and flavorful Hawaiian Huli Huli Chicken Stack featuring juicy marinated grilled chicken, sweet grilled pineapple, jasmine rice, and fresh veggies, offering a perfect blend of sweet, savory, and tropical notes.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup pineapple juice
  • ½ cup brown sugar
  • ⅓ cup soy sauce
  • ¼ cup ketchup
  • 1 tbsp fresh ginger, grated
  • 3 garlic cloves, minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 4 fresh pineapple rings
  • 2 cups cooked jasmine or white rice
  • 2 green onions, chopped
  • 1 red bell pepper, thinly sliced
  • Cilantro (optional, for garnish)

Instructions

  1. In a bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, ginger, garlic, rice vinegar, and sesame oil to make the marinade.
  2. Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over. Marinate for at least 2 hours, preferably overnight.
  3. Preheat the grill to medium-high heat.
  4. Grill the marinated chicken for 6-7 minutes on each side, or until fully cooked and slightly charred.
  5. Grill the pineapple rings for 2-3 minutes on each side until grill marks appear.
  6. To assemble, layer rice at the bottom, then top with sliced grilled chicken, grilled pineapple, red bell pepper, and green onions.
  7. Garnish with chopped cilantro if desired and serve warm.

Notes

  • For a leaner option, use chicken breasts instead of thighs.
  • Swap rice with cauliflower rice for a low-carb version.
  • Add a drizzle of spicy mayo or sriracha for extra heat.
  • Store leftovers in an airtight container for up to 3 days.
  • To reheat, microwave for 1-2 minutes or bake at 350°F for 10-12 minutes.

Nutrition

  • Serving Size: 1 stack
  • Calories: 480
  • Sugar: 22g
  • Sodium: 950mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 135mg

Swedish Meatballs

by Leave a Comment

I make these Swedish meatballs with tender, juicy beef rolled into bite-sized perfection, then simmered in a creamy, flavorful gravy that feels like pure comfort in every bite. Swedish Meatballs

Why I’ll Love This Recipe

I love how these meatballs bring both elegance and coziness to the table. The blend of warm spices like nutmeg and allspice gives the beef a unique flavor, while the creamy gravy adds richness without being too heavy. It's an easy one-pan dinner that always satisfies—and it comes together in about 30 minutes.

Ingredients

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

For the Meatballs

  • lean ground beef

  • grated onion

  • minced garlic

  • panko breadcrumbs

  • large egg

  • whole milk

  • kosher salt

  • freshly ground black pepper

  • ground allspice

  • ground nutmeg

  • olive oil (or other cooking oil)

For the Sauce

  • unsalted butter

  • all-purpose flour

  • beef broth (low sodium)

  • heavy cream

  • low-sodium soy sauce

  • Dijon mustard

  • salt and pepper

Optional Garnish

  • chopped fresh parsley

directions

  1. I start by mixing the beef with onion, garlic, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg in a bowl until just combined.

  2. Then I form the mixture into 1 to 1½-inch meatballs and let them chill in the fridge for 20–30 minutes to help hold their shape.

  3. In a large skillet, I heat oil over medium-high heat and brown the meatballs in batches, turning often until evenly cooked. I set them aside when done.

  4. To make the sauce, I melt butter in the same skillet, whisk in the flour, and cook until it bubbles—about a minute.

  5. I slowly whisk in beef broth to avoid lumps, then stir in the heavy cream, soy sauce, and Dijon mustard.

  6. Once the sauce simmers, I return the meatballs to the skillet and let them cook through in the gravy for about 5 minutes.

  7. I finish with chopped parsley and serve over mashed potatoes, noodles, or rice.

Servings and timing

  • Servings: 6

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Total time: 35 minutes

Variations

  • I sometimes swap heavy cream with half-and-half to lighten the sauce.

  • For a gluten-free version, I use gluten-free breadcrumbs and flour.

  • When I want a little zing, I add a small splash of white vinegar or lemon juice to the gravy.

  • I occasionally stir in a tablespoon of sour cream for a tangy twist.

  • To make them bite-sized for appetizers, I roll the meatballs smaller and serve them with toothpicks and a drizzle of sauce.

storage/reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days. Reheating in a skillet with a splash of broth or cream keeps the meatballs moist and the sauce smooth.
Freezer: I freeze the cooked meatballs (without sauce) on a baking sheet first, then transfer to a freezer bag for up to 3 months. I make the gravy fresh when reheating, since cream sauces don’t always freeze well.

FAQs

Can I use store-bought meatballs with this sauce?

Yes, I’ve done it when I’m short on time. I just warm them up and pour the homemade gravy over the top—it still tastes amazing.

What’s the best way to keep meatballs from falling apart?

Chilling the meatballs for 20–30 minutes before cooking helps a lot. I also make sure not to overmix the meat mixture.

Is it okay to bake the meatballs instead of frying?

Absolutely. I bake them at 400°F for about 15–20 minutes until browned and cooked through. Then I simmer them briefly in the sauce.

Can I make these ahead of time?

Yes, I often prep the meatballs and even brown them ahead. I store them in the fridge and finish the sauce and simmering when ready to serve.

What can I serve these with besides mashed potatoes?

I like pairing them with egg noodles, rice, or even crusty bread to soak up the gravy. Steamed vegetables make a great side too.

Conclusion

This Swedish meatball recipe is one of my favorite comfort meals—rich, savory, and packed with flavor. It's easy to make from scratch, and the creamy gravy turns simple beef meatballs into something truly special. Whether I’m serving it for family dinner or meal prepping for the week, it’s always a hit.

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Swedish Meatballs

Swedish Meatballs

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: 6 servings
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Swedish
  • Diet: Halal
Print Recipe

Description

Tender Swedish meatballs made from seasoned beef, simmered in a creamy gravy with a touch of Dijon and soy sauce for rich, comforting flavor.

Ingredients

  • 1 lb lean ground beef
  • ¼ cup grated onion
  • 2 cloves garlic, minced
  • ½ cup panko breadcrumbs
  • 1 large egg
  • ¼ cup whole milk
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low sodium beef broth
  • ½ cup heavy cream
  • 1 tbsp low-sodium soy sauce
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Optional: Chopped fresh parsley for garnish

Instructions

  1. Mix ground beef, grated onion, garlic, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg in a bowl until just combined.
  2. Form into 1 to 1½-inch meatballs and chill in the fridge for 20–30 minutes.
  3. Heat oil in a large skillet over medium-high heat and brown meatballs in batches. Set aside.
  4. In the same skillet, melt butter, whisk in flour, and cook for 1 minute.
  5. Slowly whisk in beef broth, then stir in cream, soy sauce, and Dijon mustard.
  6. Bring sauce to a simmer, return meatballs to skillet, and cook for about 5 minutes until heated through.
  7. Garnish with parsley and serve over mashed potatoes, noodles, or rice.

Notes

  • Use half-and-half instead of heavy cream for a lighter sauce.
  • For gluten-free, use GF breadcrumbs and flour.
  • Add a splash of vinegar or lemon juice for tang.
  • Stir in sour cream for a tangy twist.
  • Make smaller meatballs for appetizers with toothpicks.

Nutrition

  • Serving Size: ⅙ of recipe
  • Calories: 390
  • Sugar: 2g
  • Sodium: 580mg
  • Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.5g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 22g
  • Cholesterol: 115mg

Key Lime Pie Lush

by Leave a Comment

I love how this Key Lime Pie Lush is a no-bake, five-layer dessert that's both tart and sweet—perfect for summer get-togethers, and it doubles as a refreshing frozen treat. Key Lime Pie Lush

Why You’ll Love This Recipe

I adore this lush because it's irresistibly creamy, full of tangy key lime flavor, and super simple to put together—just about 20 minutes of prep, then chill, and it's ready to impress. It’s one of my go-tos for warm-weather entertaining.

ingredients

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

For the crust:

  • 20 oz double-stuffed Golden Oreos (about one family-size package)

  • ⅓ cup unsalted butter, melted

For the filling:

  • 16 oz cream cheese, softened

  • 6.8 oz instant vanilla pudding mix (two 3.4 oz packages)

  • 5½ cups heavy whipping cream, divided

  • 1 cup key lime juice (fresh or bottled)

  • ½ cup powdered sugar

  • Zest of 1 lime

directions

  1. Pulse the Golden Oreos in a food processor until fine crumbs form. Reserve 1½ cups of crumbs and mix the rest with melted butter. Press this into the bottom of a 9×13 inch dish to form the crust.

  2. Beat the cream cheese until smooth. Add the instant pudding mix and continue mixing. Slowly add 2 cups of heavy cream while mixing. Stir in the key lime juice until fully combined. Reserve ⅔ cup of this filling, and spread the remaining mixture evenly over the crust.

  3. Sprinkle the reserved 1½ cups of Oreo crumbs evenly over the filling layer.

  4. In a separate bowl, whip the remaining 3½ cups of heavy cream with the powdered sugar until medium peaks form. Reserve about ⅓ of the whipped cream.

  5. Fold the reserved ⅔ cup cream cheese mixture into the larger portion of the whipped cream. Stir in lime zest. Spread this layer over the cookie crumb layer.

  6. Finally, spread or pipe the reserved whipped cream on top. Chill the dessert for at least 6 hours or overnight before serving.

Servings and timing

This dessert serves about 16 people. Prep time is 20 to 25 minutes, plus a minimum of 6 hours to chill in the refrigerator.

Variations

  • I sometimes use Nilla wafers or graham crackers instead of Golden Oreos for a different crust flavor.

  • When I don’t have key limes, I use regular limes or bottled key lime juice. Both work great.

  • I like to freeze individual slices so I can serve them like an ice cream dessert—perfect on hot days.

storage/reheating

I keep leftovers covered in the refrigerator for up to 5 days. The layers stay fresh and creamy. If I freeze it, I wrap it tightly and let it thaw slightly in the fridge before serving. It’s just as good cold or frozen.

FAQs

What can I use instead of Golden Oreos for the crust?

I’ve made this with graham crackers and Nilla wafers. If using Nilla wafers, I double the amount to get a firm crust.

Can I use light or fat-free cream cheese?

I’ve tried light cream cheese and it works well. I avoid fat-free because it doesn’t blend as smoothly and can change the texture.

Do I need to use instant vanilla pudding?

Yes, the instant pudding helps set the filling and adds flavor. I’ve also used French vanilla and liked the taste.

Is the lime zest necessary?

I always include it—it adds a bright, fresh burst that takes the flavor up a notch. It’s subtle but makes a big difference.

Can I freeze the whole dessert?

Yes, I freeze the whole thing or individual portions. It holds up well and tastes amazing frozen—like a creamy lime icebox cake.

Conclusion

This Key Lime Pie Lush is one of my favorite no-bake desserts. The layers of tart, creamy, and crunchy textures come together beautifully, and it’s easy to prepare ahead of time. Whether I serve it cold from the fridge or straight from the freezer, it’s always a hit.

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Key Lime Pie Lush

Key Lime Pie Lush

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 25 minutes (including chill time)
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
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Description

This no-bake Key Lime Pie Lush is a five-layer dessert that's tart, sweet, creamy, and perfect for summer entertaining or serving as a frozen treat.

Ingredients

  • 20 oz double‑stuffed Golden Oreos (about one family‑size package)
  • ⅓ cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 6.8 oz instant vanilla pudding mix (two 3.4 oz packages)
  • 5½ cups heavy whipping cream, divided
  • 1 cup key lime juice (fresh or bottled)
  • ½ cup powdered sugar
  • Zest of 1 lime

Instructions

  1. Pulse Oreos in a food processor to crumbs. Reserve 1½ cups crumbs; mix the rest with melted butter. Press into a 9×13 dish to form the crust.
  2. Beat cream cheese until smooth, then stir in pudding mix. Add 2 cups heavy cream slowly, mixing between additions, then blend in key lime juice. Reserve ⅔ cup of this mixture. Spread the rest on the crust.
  3. Evenly sprinkle the reserved 1½ cups cookie crumbs on top of the cream cheese layer.
  4. Whip remaining 3½ cups heavy cream with powdered sugar until medium peaks form. Reserve ⅓ of whipped cream. Fold the rest into the reserved ⅔ cup cream cheese mixture with lime zest. Spread over the cookie layer.
  5. Spread or pipe the reserved whipped cream over the top layer.
  6. Refrigerate for at least 6 hours or overnight before serving.

Notes

  • Can substitute Golden Oreos with Nilla wafers or graham crackers (double quantity if using Nilla wafers).
  • Light cream cheese can be used, but avoid fat-free.
  • Bottled key lime juice is a fine substitute for fresh.
  • This dessert freezes well and can be served frozen for a refreshing treat.

Nutrition

  • Serving Size: 1 slice
  • Calories: 460
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 34g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 1g
  • Carbohydrates: 35g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 95mg

Baked Pizza Wraps

by Leave a Comment

Baked Pizza Wraps are a quick and satisfying way to enjoy all the delicious flavors of pizza, wrapped up in a warm, golden crust. These are easy to make, endlessly customizable, and perfect for lunch, dinner, or even a party snack. I love how they deliver that cheesy, savory, saucy bite every single time.Baked Pizza Wraps

Why You’ll Love This Recipe

I find these Baked Pizza Wraps to be one of the most convenient and crowd-pleasing recipes in my collection. They’re faster than making a traditional pizza, but still give me that satisfying flavor combo I crave. I can fill them with whatever toppings I like, from classic pepperoni to fresh veggies. They’re also incredibly portable, so I often make a batch for on-the-go meals or as an appetizer for gatherings.

Ingredients

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

  • Flour tortillas or wraps

  • Marinara or pizza sauce

  • Shredded mozzarella cheese

  • Sliced pepperoni or other pizza toppings

  • Dried Italian seasoning or oregano

  • Olive oil or melted butter (for brushing)

  • Grated Parmesan cheese (optional)

Directions

  1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

  2. I lay out the tortillas and spread a spoonful of pizza sauce in the center of each, leaving space around the edges.

  3. I sprinkle mozzarella cheese generously over the sauce, then layer on pepperoni or other favorite toppings.

  4. I fold the sides in slightly, then roll them up like burritos to seal in the filling.

  5. I place them seam-side down on the prepared baking sheet.

  6. I brush the tops lightly with olive oil or melted butter, then sprinkle a little Parmesan and Italian seasoning for extra flavor.

  7. I bake them for 15–20 minutes, or until golden and crispy on the outside.

  8. I let them cool slightly before serving.

Servings and timing

This recipe typically makes 4–6 wraps, depending on tortilla size and how much filling I use. It takes about 10 minutes to prepare and 15–20 minutes to bake, so I usually have them ready in under 30 minutes.

Variations

I like switching things up depending on what I have in the fridge. Sometimes I use whole wheat or spinach tortillas for extra flavor. If I’m in the mood for veggies, I add bell peppers, mushrooms, or spinach. For a meatier option, I’ve stuffed these wraps with sausage or leftover grilled chicken. Even going meatless with just cheese and sauce tastes great.

Storage/Reheating

I store leftover wraps in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I reheat them in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes to get them crispy again. Microwaving works too, but I lose a bit of that nice crunch.

FAQs

How do I keep the wraps from getting soggy?

I make sure not to overfill them with sauce, and I avoid watery veggies like tomatoes unless I pre-cook or drain them.

Can I freeze these wraps?

Yes, I freeze them before or after baking. If frozen unbaked, I wrap each individually and bake from frozen for a few extra minutes. If baked, I reheat in the oven straight from the freezer.

Can I use different cheeses?

Absolutely. I’ve tried provolone, cheddar, or even a mix of mozzarella and Parmesan. As long as it melts well, it works.

Are these good for meal prep?

Definitely. I make a batch, store them in the fridge, and reheat as needed for quick lunches or snacks.

Can I make these gluten-free?

Yes, I use gluten-free tortillas and double-check that the pizza sauce and toppings are gluten-free as well.

Conclusion

Baked Pizza Wraps are one of my go-to recipes when I want something quick, comforting, and full of flavor. They’re easy to personalize, great for sharing, and satisfying any time of day. Whether I’m serving them to guests or just treating myself, they never disappoint.

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Baked Pizza Wraps

Baked Pizza Wraps

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: 4–6 wraps
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Halal
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Description

Baked Pizza Wraps are a quick, customizable, and delicious way to enjoy classic pizza flavors wrapped in a crispy tortilla shell. Perfect for any meal or snack time.

Ingredients

  • 4–6 flour tortillas or wraps
  • 1 cup marinara or pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup sliced pepperoni or other desired pizza toppings
  • 1 tsp dried Italian seasoning or oregano
  • 2 tbsp olive oil or melted butter (for brushing)
  • 2 tbsp grated Parmesan cheese (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Lay out the tortillas and spread a spoonful of pizza sauce in the center of each, leaving space around the edges.
  3. Sprinkle mozzarella cheese generously over the sauce, then layer on pepperoni or other favorite toppings.
  4. Fold the sides in slightly, then roll them up like burritos to seal in the filling.
  5. Place them seam-side down on the prepared baking sheet.
  6. Brush the tops lightly with olive oil or melted butter, then sprinkle a little Parmesan and Italian seasoning.
  7. Bake for 15–20 minutes, or until golden and crispy on the outside.
  8. Let them cool slightly before serving.

Notes

  • Use whole wheat or spinach tortillas for extra flavor and nutrition.
  • Add vegetables like bell peppers or mushrooms for variation.
  • Reheat in an oven or toaster oven to maintain crispiness.
  • Can be frozen before or after baking for convenient meal prep.

Nutrition

  • Serving Size: 1 wrap
  • Calories: 280
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 13g
  • Cholesterol: 35mg

Cajun Garlic Butter Steak Bites

by Leave a Comment

I love how juicy, tender morsels of cajun-spiced steak are seared to perfection and then drenched in a luscious garlic butter sauce—ready in about 30 minutes. It’s perfect for a cozy dinner or a fun appetizer that everyone will devour. Cajun Garlic Butter Steak Bites

Why You’ll Love This Recipe

I can’t resist that crispy sear and smoky spice from the homemade cajun blend. The garlic butter sauce, made in the same skillet, picks up all the flavorful browned bits—I find it irresistible. It’s simple, bold, and crowd-pleasing every time.

ingredients

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

Cajun seasoning blend

  • 1 tablespoon smoked paprika

  • 1 ½ teaspoon kosher salt

  • 1 ½ teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon black pepper

  • ½ teaspoon dried oregano

  • ½ teaspoon cayenne pepper (or less, to taste)

  • ½ teaspoon packed light brown sugar

  • ¼ teaspoon dried thyme

Steak bites

  • 1 ½ lbs steak (strip, sirloin, ribeye, etc.)

  • 2 tablespoon vegetable oil (divided)

  • 3 tablespoon unsalted butter

  • 5 cloves garlic, finely minced or grated

  • Fresh parsley, minced, for garnish

directions

  1. I start by slicing the steak into roughly 2-inch pieces and tossing them in a mixing bowl.

  2. I whisk the cajun seasonings in a small bowl and coat the steak bites thoroughly.

  3. While the skillet preheats over medium-high until faint wisps of smoke appear, I heat 1 tablespoon of oil. Adding half the steak in a single layer, I sear for 2 minutes per side until browned, then transfer to a plate. I repeat with the remaining oil and steak.

  4. Keeping the skillet (and all those flavorful bits), I reduce the heat to medium-low, melt the butter, then add garlic and stir for about 30 seconds, scraping up all the goodness from the pan.

  5. I turn off the heat, return the steak bites to the skillet, toss to coat, then garnish with parsley before serving.

Servings and timing

  • Servings: 4 (or 4–6 if served as an appetizer)

  • Prep time: 15 minutes

  • Cook time: 15 minutes

  • Total time: 30 minutes

Variations

  • I sometimes use store-bought cajun seasoning to save time.

  • If I want a milder flavor, I reduce the garlic to just 2 cloves.

  • For a different herb profile, I swap out parsley for chives or thyme.

  • To make it spicier, I add extra cayenne or red pepper flakes.

  • When I want a smoky depth, I use chipotle powder instead of cayenne.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet with a touch of butter or microwave in short bursts, stirring in between. They stay flavorful and tender even after reheating.

FAQs

What cut of steak works best for steak bites?

I prefer sirloin for its balance of tenderness and price, but ribeye or strip steak also work great.

Can I make these ahead of time?

Yes, I often prep the steak and seasoning a day before and store them separately. Then I just cook everything fresh when ready to serve.

How do I make them less spicy?

I reduce or omit the cayenne pepper in the seasoning blend if I want a gentler spice level.

Can I use frozen steak?

I thaw the steak completely and pat it dry before cooking to ensure a good sear and avoid steaming.

What can I serve with these steak bites?

I usually pair them with mashed potatoes, rice, pasta, or a fresh green salad. They also work well as a party appetizer with toothpicks.

Conclusion

This recipe has become a regular in my kitchen because it delivers big flavor with minimal effort. The cajun spice rub gives the steak a bold kick, and the garlic butter sauce brings it all together beautifully. Whether I’m making dinner for the family or putting together something quick for guests, these steak bites always impress.

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Cajun Garlic Butter Steak Bites

Cajun Garlic Butter Steak Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Cajun
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Description

Juicy, tender morsels of cajun-spiced steak are seared to perfection and drenched in a luscious garlic butter sauce, ready in just 30 minutes. Great as a cozy dinner or a shareable appetizer.

Ingredients

  • 1 Tbsp smoked paprika
  • 1 ½ tsp kosher salt
  • 1 ½ tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • ½ tsp cayenne pepper (or less, to taste)
  • ½ tsp packed light brown sugar
  • ¼ tsp dried thyme
  • 1 ½ lbs steak (strip, sirloin, ribeye, etc.)
  • 2 Tbsp vegetable oil (divided)
  • 3 Tbsp unsalted butter
  • 5 cloves garlic, finely minced or grated
  • Fresh parsley, minced, for garnish

Instructions

  1. Slice the steak into roughly 2-inch pieces and place them in a mixing bowl.
  2. Whisk the cajun seasoning ingredients together in a small bowl and coat the steak bites thoroughly.
  3. Heat 1 tablespoon of oil in a skillet over medium-high heat until wisps of smoke appear. Sear half the steak in a single layer for 2 minutes per side, then transfer to a plate. Repeat with remaining oil and steak.
  4. Reduce heat to medium-low. Melt butter in the skillet and add minced garlic. Stir for about 30 seconds, scraping up browned bits.
  5. Turn off heat. Return steak bites to the skillet and toss to coat in the garlic butter sauce. Garnish with parsley before serving.

Notes

  • Use store-bought cajun seasoning for convenience.
  • Adjust garlic amount to taste.
  • Fresh parsley is optional but adds brightness.
  • Increase or decrease cayenne pepper to control spice level.

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 420
  • Sugar: 1g
  • Sodium: 620mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 32g
  • Cholesterol: 110mg

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

by Leave a Comment

I present a bowl full of tender, marinated Korean-style steak served over fluffy rice and finished with a punchy spicy cream sauce. It’s a restaurant-worthy fusion dish that comes together in about 30 minutes. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Why You’ll Love This Recipe

I love how the bold marinade—combining umami soy sauce, sweet brown sugar, nutty sesame oil, gochujang, garlic, and ginger—creates steak bursting with flavor. The spicy cream sauce delivers just enough heat and creaminess to balance the savory meat. Plus, it’s quick, versatile, and perfect for meal prep.

Ingredients

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

For the steak:

  • Flank or skirt steak, cubed or thinly sliced

  • Soy sauce

  • Brown sugar

  • Gochujang (Korean chili paste)

  • Sesame oil

  • Garlic (powder or fresh)

  • Onion powder

  • Fresh ginger (optional)

  • Salt

  • Black pepper

For the rice:

  • Jasmine or white rice

For the spicy cream sauce:

  • Mayonnaise

  • Sour cream (optional)

  • Sriracha

  • Lime juice

  • Salt

  • Black pepper

Optional toppings:

  • Green onions

  • Sesame seeds

  • Pickled cucumbers

  • Radishes

  • Kimchi

Directions

  1. Marinate the steak. In a bowl, I whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, onion powder, salt, and pepper. I add the steak, toss to coat, cover, and marinate for at least 30 minutes or up to 2 hours.

  2. Cook the rice. While the steak marinates, I cook the rice according to package instructions and fluff it when done.

  3. Sear the steak. I heat a skillet or grill pan over medium-high heat, then cook the steak for 3 to 5 minutes per side depending on the thickness. I let it rest and slice thinly against the grain.

  4. Make the spicy cream sauce. In a bowl, I mix mayonnaise, sour cream, Sriracha, lime juice, salt, and pepper until smooth. I adjust the spice to taste.

  5. Assemble the bowls. I divide the rice into bowls, top with sliced steak, drizzle with spicy cream sauce, and garnish with green onions, sesame seeds, and any desired pickles or kimchi.

  6. Serve immediately for the best flavor and texture.

Servings and timing

  • Servings: 4 bowls

  • Prep time: 15–20 minutes (plus marinating time)

  • Cook time: 10–15 minutes

  • Total time: About 30 minutes

Variations

  • Use different proteins: I swap the steak with chicken, shrimp, tofu, or tempeh depending on my mood or dietary needs.

  • Switch the grains: Brown rice, quinoa, or cauliflower rice all work well.

  • Add more veggies: I love adding sautéed mushrooms, shredded carrots, cucumbers, or broccoli.

  • Customize the sauce: Sometimes I replace the spicy cream with a sesame-ginger dressing or a soy-based glaze.

  • Make it gluten-free: I use tamari instead of soy sauce and ensure my gochujang is gluten-free.

Storage/reheating

  • Refrigeration: I store the steak, rice, and sauce separately in airtight containers for up to 3 days.

  • Reheating: I reheat the rice and steak in the microwave or on the stovetop, then add the sauce and toppings just before serving.

  • Freezing: I avoid freezing since the sauce and steak lose quality when thawed.

FAQs

What is gochujang and can I substitute it?

Gochujang is a fermented Korean chili paste that's sweet, spicy, and savory. If I don’t have it, I mix chili paste with a bit of sugar and soy sauce as a substitute.

Can I make the sauce less spicy?

Yes. I reduce the amount of Sriracha or add more mayonnaise or sour cream to tone down the heat.

What type of steak works best?

I usually use flank or skirt steak for this recipe because they’re flavorful and cook quickly. Sliced ribeye can also work well.

Can I prepare this meal ahead of time?

Definitely. I cook everything in advance, store it in portions, and reheat before serving. It’s great for lunch meal prep.

Do I need a grill for the steak?

Not at all. I use a stovetop skillet or grill pan and still get delicious, slightly charred results.

Conclusion

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are one of my favorite weeknight meals. They pack flavor, texture, and heat in every bite and come together with minimal fuss. Whether I’m cooking for myself or prepping for the week, this dish always delivers a satisfying, spicy-sweet punch.

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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 bowls
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean Fusion
  • Diet: Halal
Print Recipe

Description

A flavorful fusion dish featuring tender Korean-style marinated steak served over fluffy jasmine rice and topped with a creamy, spicy Sriracha-lime sauce. Perfect for quick dinners or meal prep.

Ingredients

  • 1 lb flank or skirt steak, cubed or thinly sliced
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • ½ tsp onion powder
  • 1 tsp freshly grated ginger (optional)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups jasmine or white rice
  • ⅓ cup mayonnaise
  • 2 tbsp sour cream (optional)
  • 1 tbsp Sriracha
  • 1 tbsp lime juice
  • Salt & black pepper to taste
  • Sliced green onions (optional)
  • Sesame seeds (optional)
  • Pickled cucumbers, radishes, or kimchi (optional)

Instructions

  1. In a bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, onion powder, salt, and pepper. Add the steak, toss to coat, cover, and marinate for 30 minutes to 2 hours.
  2. Cook the jasmine or white rice according to package instructions. Fluff once done.
  3. Heat a skillet or grill pan over medium-high heat. Cook steak for 3–5 minutes per side. Let rest, then slice against the grain.
  4. In a small bowl, whisk together mayonnaise, sour cream, Sriracha, lime juice, salt, and pepper until smooth.
  5. Assemble bowls by layering rice, sliced steak, and drizzling with spicy cream sauce. Garnish with green onions, sesame seeds, and optional pickles or kimchi.
  6. Serve immediately while warm and fresh.

Notes

  • For extra flavor, marinate steak overnight.
  • Use tamari and gluten-free gochujang for a gluten-free version.
  • Sauce spice level can be adjusted with more or less Sriracha.
  • Store rice, steak, and sauce separately for meal prep.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 620
  • Sugar: 8g
  • Sodium: 870mg
  • Fat: 28g
  • Saturated Fat: 7g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 85mg

Rømmegrøt

by Leave a Comment

Rømmegrøt is a warm, velvety Norwegian porridge made with milk, flour, butter, and a touch of sugar, then topped with melted butter and cinnamon sugar. I make it when I want something comforting, rich, and traditional. Whether served as a cozy breakfast or a sweet treat, it always feels like a special occasion. Rømmegrøt

Why You’ll Love This Recipe

I love how indulgent yet simple this recipe is. The ingredients are humble, but the result is silky, rich, and completely satisfying. It’s one of those dishes that brings people together—whether during the holidays, cultural celebrations, or just on a chilly morning. I enjoy how customizable it is, too; I can tweak the richness or serve it with savory pairings depending on my mood.

Ingredients

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

  • Whole milk

  • All-purpose flour

  • Granulated sugar

  • Kosher salt

  • Salted butter, plus more for serving

  • Cinnamon sugar, for topping

Directions

  1. I start by heating the milk in a heavy-bottomed saucepan over medium heat, stirring often so it doesn’t scorch. I aim for about 195°F.

  2. While the milk heats, I whisk together the flour, sugar, and salt in a separate bowl.

  3. I melt the butter in a small saucepan, then turn off the heat and wait for the milk to reach temperature.

  4. Once the milk is ready, I stir the flour mixture into the melted butter to form a thick paste. Then I whisk that paste into the hot milk.

  5. I stir constantly until the porridge thickens and starts to bubble.

  6. I reduce the heat and let it simmer for about 5 minutes, stirring often, until the texture is smooth and pudding-like.

  7. To serve, I ladle the warm Rømmegrøt into bowls and top with melted butter and a generous sprinkle of cinnamon sugar.

Servings and timing

  • Servings: 8

  • Prep time: 10 minutes

  • Cook time: 45 minutes

  • Total time: 55 minutes

Variations

  • I sometimes swap half the milk for heavy cream to make it extra rich.

  • For a more traditional taste, I add 1 to 2 cups of full-fat sour cream in place of some of the milk.

  • When I want a lighter version, I use 2% or skim milk.

  • To serve it in a savory style, I skip the sugar topping and enjoy it with cured meats like ham or sausage.

  • Occasionally, I stir in a bit of nutmeg or cardamom for a spiced twist.

Storage/reheating

I store leftover Rømmegrøt in an airtight container in the fridge for up to 4 days. When I reheat it, I use low heat on the stovetop or microwave it in short intervals, stirring frequently. If it thickens too much, I add a splash of milk to bring back its creamy texture.

FAQs

Can I use sour cream in this recipe?

Yes, sour cream gives it a more traditional flavor. I usually replace 1–2 cups of the milk with full-fat sour cream when I want that tangy depth.

Is this dish a dessert or a main dish?

It can be both. I often enjoy it as a sweet breakfast or dessert, but it’s also traditional to serve it as a main dish alongside meats.

Can I make this gluten-free?

Yes, I’ve had success using a gluten-free all-purpose flour blend. The texture may vary slightly but still tastes great.

How do I keep it from getting lumpy?

I make sure to fully whisk the flour into the butter before adding it to the hot milk. Stirring constantly while it cooks keeps the porridge smooth and creamy.

Conclusion

Rømmegrøt is more than just a recipe—it’s a cozy bowl of comfort that connects me to Norwegian traditions. Whether I make it as a nostalgic nod to family roots or just crave something rich and warm, it never disappoints. The simplicity, versatility, and pure comfort make it a recipe I return to time and time again.

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Rømmegrøt

Rømmegrøt

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: 8 servings
  • Category: Breakfast, Dessert, Side Dish
  • Method: Stovetop
  • Cuisine: Norwegian
  • Diet: Vegetarian
Print Recipe

Description

Rømmegrøt is a warm, creamy Norwegian porridge traditionally enjoyed during celebrations. Made with milk, flour, butter, sugar, and topped with cinnamon sugar, it's a comforting and versatile dish that can be served sweet or savory.

Ingredients

  • 1 quart whole milk
  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • ⅛ teaspoon kosher salt
  • ½ cup salted butter, plus more for serving
  • Cinnamon‑sugar, for topping

Instructions

  1. In a large heavy-bottomed saucepan over medium heat, heat the milk to about 195 °F, stirring nearly continuously to prevent scorching.
  2. While the milk warms, whisk together flour, sugar, and salt in a small bowl.
  3. In another small saucepan, gently melt the butter over medium heat; then turn off the heat and wait for the milk to reach 195 °F.
  4. Once the milk is hot, stir the flour mixture into the melted butter, forming a thick paste. Add this to the milk, stirring constantly until it begins to boil.
  5. Reduce heat to low and simmer for about 5 minutes, stirring often, until it thickens like a creamy pudding.
  6. Serve immediately in bowls, drizzled with extra melted butter and sprinkled heavily with cinnamon‑sugar.

Notes

  • For a richer porridge, swap half the milk for heavy cream.
  • To make it more traditional, replace 1–2 cups of milk with full-fat sour cream.
  • Use skim milk for a lighter version.
  • Can be served savory with cured meats instead of sweet toppings.
  • Store leftovers in the fridge for up to 4 days and reheat gently.

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 8g
  • Sodium: 170mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 55mg

Snowball Cookies

by Leave a Comment

Snowball Cookies—also known as Russian Tea Cakes, Mexican Wedding Cookies, or even Pecan Sandies—are timeless, buttery treats that melt in my mouth with every bite. I love how each version of these cookies carries a bit of nostalgia. For me, they bring back memories of family gatherings, tins filled to the brim, and powdered sugar dusting everything in sight. Snowball Cookies

Why You’ll Love This Recipe

I adore this recipe for its simplicity and rich, buttery flavor. The cookies are light, crumbly, and perfectly sweet thanks to that double roll in powdered sugar. With just a few pantry staples and a handful of pecans, I can have a batch ready to enjoy in under an hour. Whether it’s holiday baking or a comfort craving, these are the cookies I reach for.

Ingredients

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

1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¾ cup finely chopped pecans
Extra powdered sugar for rolling

Directions

  1. I mix the butter, powdered sugar, and vanilla together until smooth and creamy.

  2. Then I stir in the flour gradually until a soft dough forms.

  3. I fold in the chopped pecans evenly throughout the dough.

  4. I roll the dough into 1-inch balls and place them on a baking sheet.

  5. I bake them in a preheated 400°F oven for 13 to 15 minutes, just until they’re set and the bottoms are lightly golden.

  6. After a few minutes of cooling, I roll them in powdered sugar while still warm. Once completely cooled, I roll them again to give them that perfect snowy finish.

Servings and timing

This recipe makes about 30 cookies.
Prep time: 15 minutes
Bake time: 13–15 minutes
Cooling and sugar rolling: 10 minutes
Total time: approximately 40 minutes

Variations

Sometimes I switch out the pecans for walnuts or almonds, depending on what I have. I’ve also added a pinch of cinnamon or a drop of almond extract for something a little different. Around the holidays, I like to mix in crushed peppermint or roll the cookies in colored sugar for a festive twist.

Storage/Reheating

I store these cookies in an airtight tin at room temperature for up to 7 days. If I want to keep them longer, I freeze them in layers separated by parchment paper for up to 3 months. When I take them out, I let them thaw at room temperature and freshen them up with a quick dusting of powdered sugar.

FAQs

Can I use different nuts?

Yes, I often swap pecans for walnuts or almonds, and they all work well. Just make sure they’re finely chopped.

Do I need to chill the dough?

Not for this version. The dough holds its shape well without chilling, making the process quicker.

Why roll them in powdered sugar twice?

Rolling while warm helps the sugar stick, and rolling again once cooled gives them that iconic, powdery finish.

Can I make these gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend, and they came out great. The texture is slightly more delicate, but still delicious.

What if my cookies crumble too easily?

It could be from overbaking or not letting them cool enough before moving. I let them cool on the baking sheet for a few minutes before transferring.

Conclusion

These Snowball Cookies have earned a permanent spot in my kitchen. With their tender texture, nutty flavor, and sweet powdered coating, they bring comfort and a touch of nostalgia to every bite. Whether it’s a holiday memory or a cozy afternoon snack, I always find joy in baking—and sharing—these classic cookies.

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Snowball Cookies

Snowball Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Snowball Cookies are tender, buttery confections rolled in powdered sugar. Known also as Russian Tea Cakes or Mexican Wedding Cookies, they melt in your mouth and are perfect for holidays or anytime you crave a nostalgic treat.

Ingredients

  • 1 cup butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • ¾ cup finely chopped pecans
  • Extra powdered sugar for rolling

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix the softened butter, ½ cup powdered sugar, and vanilla extract until smooth and creamy.
  3. Gradually stir in the all-purpose flour until a soft dough forms.
  4. Fold in the finely chopped pecans until evenly distributed.
  5. Roll the dough into 1-inch balls and place them on an ungreased baking sheet.
  6. Bake for 13–15 minutes, or until the cookies are set and the bottoms are lightly golden.
  7. Allow the cookies to cool for a few minutes, then roll them in powdered sugar while still warm.
  8. Once completely cooled, roll the cookies again in powdered sugar for a snowy finish.

Notes

  • Substitute pecans with walnuts or almonds for variation.
  • Add cinnamon or almond extract for a flavor twist.
  • Roll in colored sugar or mix in peppermint for festive versions.
  • Store in an airtight container for up to 7 days or freeze for up to 3 months.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 5g
  • Sodium: 10mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 15mg

Cinnamon Roll Cake

by Leave a Comment

A comforting sheet cake that captures all the warmth and flavor of a cinnamon roll—without the fuss of rolling dough—with a sweet vanilla glaze drizzled on top. Cinnamon Roll Cake

Why You’ll Love This Recipe

I love how this recipe delivers the cozy, gooey swirl of a cinnamon roll in cake form. It's easier to make than traditional rolls, and every bite is packed with cinnamon-sugar goodness. It’s a foolproof treat that’s perfect for breakfasts, brunches, or dessert.

Ingredients

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

For the cake:

  • 3 cups all-purpose flour

  • 1 cup granulated sugar

  • 4 teaspoons baking powder

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1½ cups milk

  • ½ cup (1 stick) salted butter, melted and slightly cooled

For the cinnamon filling:

  • ¾ cup salted butter, softened

  • 1 cup packed light brown sugar

  • 2 tablespoons all-purpose flour

  • 1 tablespoon ground cinnamon

For the glaze:

  • 2 cups powdered sugar

  • 5 tablespoons milk

  • 1 teaspoon vanilla extract

Directions

  1. I start by preheating the oven to 350 °F and spraying a 9×13-inch baking dish with nonstick spray.

  2. In a large bowl or stand mixer, I whisk together the flour, sugar, baking powder, eggs, vanilla, and milk. Then I slowly pour in the melted butter while mixing just until everything is combined—careful not to overmix.

  3. I pour the batter into the prepared pan and spread it evenly.

  4. In a separate bowl, I mix the softened butter, brown sugar, flour, and cinnamon until smooth.

  5. I drop spoonfuls of the cinnamon filling over the cake batter and use a butter knife to swirl it into a marbled pattern.

  6. I bake it for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

  7. While the cake is still warm, I whisk together the powdered sugar, milk, and vanilla to make the glaze.

  8. I drizzle the glaze over the warm cake and let it soak in before slicing and serving.

Servings and Timing

  • Servings: 12

  • Prep time: 10 minutes

  • Cook time: 40 minutes

  • Total time: 50 minutes

Variations

  • I sometimes use dark brown sugar in the filling for a deeper molasses flavor.

  • I swap in unsalted butter and add a pinch of salt when I want to control the saltiness myself.

  • For a festive twist, I stir in chopped pecans or a bit of nutmeg to the filling.

  • I’ve even added a layer of chopped apples for a fall-inspired version.

Storage/Reheating

I keep leftover cake covered on the counter for up to two days—it stays moist and tender. If I want to store it longer, I wrap slices tightly and freeze them for up to 3 months. To reheat, I microwave individual slices for about 15–20 seconds or warm them in a low oven.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. I just cover it tightly once cooled, and it tastes just as good the next day.

What if I only have unsalted butter?

I’ve used unsalted butter many times—just be sure to add about ½ teaspoon of salt to the batter and the filling.

Can I halve the recipe?

Absolutely. I use an 8×8 or 9×9 pan and reduce the baking time by a few minutes. I start checking for doneness at around 30 minutes.

Can I use a boxed cake mix?

If I’m in a pinch, I use a vanilla or yellow cake mix and prepare it according to package instructions. Then I swirl in the cinnamon filling and glaze it after baking.

How do I keep the cake moist?

I make sure not to overbake it and always cover it tightly once cooled. The glaze also helps lock in moisture, so I don’t skip that part.

Conclusion

This Cinnamon Roll Cake has become one of my go-to comfort bakes. It’s easy to whip up, has all the warm, spiced sweetness I crave, and never fails to impress. Whether I’m sharing it with family or saving it for a cozy solo treat, this cake always hits the spot.

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Cinnamon Roll Cake

Cinnamon Roll Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A cozy and easy-to-make sheet cake that captures the gooey, cinnamon-sugar flavor of a classic cinnamon roll, finished with a sweet vanilla glaze.

Ingredients

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 4 teaspoons baking powder
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups milk
  • ½ cup (1 stick) salted butter, melted and slightly cooled
  • ¾ cup salted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons all-purpose flour (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • 2 cups powdered sugar (for glaze)
  • 5 tablespoons milk (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat the oven to 350 °F (175 °C) and spray a 9×13-inch baking dish with nonstick spray.
  2. In a large bowl or stand mixer, whisk together flour, granulated sugar, baking powder, eggs, vanilla, and milk. Slowly pour in the melted butter while mixing until just combined.
  3. Spread the batter evenly into the prepared pan.
  4. In a small bowl, mix softened butter, brown sugar, flour, and cinnamon until smooth. Drop spoonfuls over the batter.
  5. Use a butter knife to swirl the filling into the batter, creating a marbled effect.
  6. Bake for 35–40 minutes, or until a knife inserted in the center comes out clean.
  7. While the cake is still warm, whisk powdered sugar, milk, and vanilla extract to make the glaze. Pour generously over the cake.
  8. Serve warm or at room temperature. Letting it cool slightly will help with cleaner slices.

Notes

  • Use unsalted butter and add a pinch of salt if preferred.
  • Dark brown sugar can be used for a richer flavor.
  • Store covered at room temperature for up to 2 days.
  • Freeze individual slices tightly wrapped for up to 3 months.
  • Reheat in microwave or oven for a warm treat.

Nutrition

  • Serving Size: 1 slice
  • Calories: 410
  • Sugar: 38g
  • Sodium: 260mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.5g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 65mg

No-Bake Salted Caramel Cookies

by Leave a Comment

I recently discovered this delicious no-bake salted caramel cookie recipe—each bite is chewy, sweet, and finished with just a pinch of flaky sea salt. No-Bake Salted Caramel Cookies

Why You’ll Love This Recipe

I love how effortlessly these cookies come together—no oven needed, just a stovetop and fridge. I appreciate the chewy texture from oats, the rich caramel flavor from SunButter and maple syrup, and the satisfying crunch of sea salt. Plus, I can customize them with extra mix-ins to suit my mood.

ingredients

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

  • ½ cup sugar-free white chocolate chips (or butterscotch baking chips)

  • 2 Tbsp coconut oil

  • 2⁄3 cup SunButter (no‑sugar‑added)

  • 2 Tbsp maple syrup

  • 1 tsp vanilla extract

  • ¼ tsp sea salt

  • 1½ cups rolled oats

  • ¼ cup unsweetened coconut (optional)

  • Flaky sea salt, for sprinkling

directions

  1. Line a baking tray with parchment paper and set it aside.

  2. In a double boiler over gentle heat, melt the white chocolate chips with coconut oil while stirring steadily.

  3. Remove from heat and stir in SunButter, maple syrup, vanilla, and sea salt.

  4. Add oats and coconut, stirring until everything is evenly coated.

  5. Scoop tablespoon-sized mounds onto the tray (12–18 cookies, depending on size).

  6. Sprinkle each mound with flaky sea salt.

  7. Refrigerate for about 1 hour, or until the cookies are firm.

Servings and timing

This recipe makes 12 large or about 18 smaller cookies.

  • Prep time: ~10 minutes

  • Chill time: ~1 hour

  • Total time: ~1 hour 10 minutes

Variations

  • Nut Butter Swap: I’ve tried almond or cashew butter instead of SunButter—both taste great.

  • Mix‑Ins: I sometimes add mini chocolate chips, chopped pecans, or freeze‑dried raspberries for extra texture and flavor.

  • Vegan Option: Using a dairy‑free white chocolate substitute makes these suitable for a plant‑based diet.

storage/reheating

I store these cookies in an airtight container. At room temperature, they last up to 5 days. In the fridge, they stay fresh for about 3 weeks, and in the freezer for up to 3 months. I usually let frozen cookies thaw at room temperature before enjoying.

FAQs

How can I make them without SunButter?

I've successfully swapped SunButter for creamy almond or cashew butter—just use the same quantity and the cookies still turn out chewy and caramel‑rich.

Can I reduce the sweetness?

If I want them less sweet, I use sugar‑free baking chips or cut the maple syrup to 1 Tbsp. A bit more sea salt balances out the sweetness nicely.

Will oats work if I don’t have coconut?

Absolutely—I’ve omitted coconut with no issues. If I want a nutty boost, sometimes I add hemp seeds instead.

Can these be made gluten‑free?

Yes, as long as you choose certified gluten‑free oats, they are perfect for a gluten‑free diet.

What’s the best way to portion them?

I use a two‑tablespoon cookie scoop for large cookies (yields 12), and a one‑tablespoon scoop for smaller ones (for about 18 cookies).

Conclusion

I love how easy, customizable, and delicious these no-bake salted caramel cookies are. With their chewy oat base, smooth caramel flavor, and satisfying sprinkles of sea salt, they’ve quickly become one of my go-to treats—no oven required!

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No-Bake Salted Caramel Cookies

No-Bake Salted Caramel Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12–18 cookies
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These no-bake salted caramel cookies are chewy, sweet, and perfectly finished with a touch of flaky sea salt. Made with oats, SunButter, and maple syrup, they're an easy and customizable treat that doesn’t require an oven.

Ingredients

  • ½ cup sugar-free white chocolate chips (or butterscotch baking chips)
  • 2 Tbsp coconut oil
  • 2⁄3 cup SunButter (no‑sugar‑added)
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • 1½ cups rolled oats
  • ¼ cup unsweetened coconut (optional)
  • Flaky sea salt, for sprinkling

Instructions

  1. Line a baking tray with parchment paper and set it aside.
  2. In a double boiler over gentle heat, melt the white chocolate chips with coconut oil while stirring steadily.
  3. Remove from heat and stir in SunButter, maple syrup, vanilla, and sea salt.
  4. Add oats and coconut, stirring until everything is evenly coated.
  5. Scoop tablespoon-sized mounds onto the tray (12–18 cookies, depending on size).
  6. Sprinkle each mound with flaky sea salt.
  7. Refrigerate for about 1 hour, or until the cookies are firm.

Notes

  • Use certified gluten-free oats for a gluten-free version.
  • Swap SunButter with almond or cashew butter if preferred.
  • Try mix-ins like mini chocolate chips, chopped pecans, or freeze-dried raspberries for variety.
  • Store at room temperature for 5 days, in the fridge for 3 weeks, or freeze for up to 3 months.
  • Use a cookie scoop for evenly sized portions.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 3g
  • Sodium: 75mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Golden Greek Honey Pie (Melopita)

by Leave a Comment

A luscious Greek dessert featuring a creamy honey-ricotta custard baked to a golden finish—comforting, simple, and brimming with Mediterranean flavor. Golden Greek Honey Pie (Melopita)

Why You’ll Love This Recipe

I adore this melopita because it's effortlessly elegant: a creamy, custardy filling sweetened purely with honey and baked until golden. The texture sits beautifully between a cheesecake and baked custard, delivering a smooth, satisfying bite. It feels like a cozy hug in every slice.

ingredients

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

  • 8 sheets phyllo dough

  • Unsalted butter (for brushing phyllo)

  • 1 cup semolina flour

  • 2 cups whole milk

  • 3 large eggs

  • ¾ cup granulated sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • Pinch of salt

  • ½ cup honey (plus extra for drizzling)

  • 2 tablespoon toasted sesame seeds

directions

  1. I preheat the oven to 175 °C (350 °F) and grease a 9×13-inch baking dish with butter.

  2. I layer 6 sheets of phyllo dough at the bottom, brushing each with melted butter.

  3. In a bowl, I whisk together semolina, milk, eggs, sugar, cinnamon, nutmeg, salt, and honey until smooth.

  4. I pour the custard over the phyllo base.

  5. Then I add the remaining phyllo sheets on top, brushing each with butter, and gently score the top with a knife.

  6. I bake it for 40–45 minutes until the top is golden and the custard is set.

  7. Once slightly cooled, I drizzle more warm honey on top and sprinkle with toasted sesame seeds. I serve it warm or at room temperature.

Servings and timing

  • Makes 6–8 servings

  • Prep time: 20 minutes

  • Bake time: 40–45 minutes

  • Total time: about 1 hour 15 minutes

Variations

  • Vegan version: I use plant-based milk, vegan butter, and egg replacer, and swap the honey for maple syrup.

  • Citrus twist: I sometimes add lemon or orange zest to the custard for a bright note.

  • Crunch boost: I layer in chopped walnuts or pistachios between the phyllo sheets.

  • Spice it up: Cardamom or clove brings an extra aromatic depth when I want to switch things up.

storage/reheating

I store leftover melopita in the refrigerator, covered, for up to 3 days. To reheat, I place a slice in a 150 °C (300 °F) oven for about 10 minutes. This helps restore the crispness of the phyllo and warms the custard gently without drying it out.

FAQs

1. Can I use frozen phyllo dough?

Yes, I just make sure to thaw it in the fridge overnight and keep it covered with a damp towel while working, so it doesn’t dry out.

2. Is semolina essential?

Definitely—it gives the custard its characteristic texture. I find that all-purpose flour makes it too soft and changes the overall feel of the pie.

3. What honey should I use?

I like using a rich, floral honey—something like wildflower or orange blossom. Greek thyme honey is also excellent if I can get it.

4. Can I prepare this ahead of time?

Yes, I often bake it the day before and let it chill. I drizzle the honey and add sesame seeds just before serving for the best texture and flavor.

5. How do I store leftovers?

I wrap the pie tightly and keep it in the fridge. It holds up well for up to three days, and I reheat slices gently in the oven before enjoying them again.

Conclusion

Making Golden Greek Honey Pie brings warmth and tradition into my kitchen. I love how it pairs the comforting sweetness of honey with creamy, spiced custard and crisp phyllo. It’s easy enough to make on a whim, yet impressive enough to serve guests. Every time I bake it, I feel like I’ve brought a little piece of Greece into my home.

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Golden Greek Honey Pie (Melopita)

Golden Greek Honey Pie (Melopita)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6–8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian
Print Recipe

Description

A luscious Greek dessert featuring a creamy honey-ricotta custard baked to a golden finish, combining the texture of cheesecake and custard in a warmly spiced, phyllo-wrapped treat.

Ingredients

  • 8 sheets phyllo dough
  • Unsalted butter (for brushing phyllo)
  • 1 cup semolina flour
  • 2 cups whole milk
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Pinch of salt
  • ½ cup honey (plus extra for drizzling)
  • 2 tbsp toasted sesame seeds

Instructions

  1. Preheat oven to 175 °C (350 °F). Grease a 9×13-inch baking dish with butter.
  2. Layer phyllo sheets, brushing each with melted butter, and stack six sheets at the bottom of the dish.
  3. In a large bowl, whisk together semolina flour, milk, eggs, sugar, cinnamon, nutmeg, salt, and honey until smooth.
  4. Pour the custard mixture over the layered phyllo in the baking dish.
  5. Top with the remaining phyllo sheets, brushing each with butter and scoring the top layer gently.
  6. Bake for 40–45 minutes or until the top is deeply golden and the custard is set.
  7. Allow to cool for about 10 minutes, drizzle with warm honey, sprinkle with toasted sesame seeds, and serve warm or at room temperature.

Notes

  • Use high-quality honey like Greek thyme or orange blossom for rich flavor.
  • Keep unused phyllo covered with a damp towel to prevent drying.
  • For a vegan version, substitute with plant-based ingredients and maple syrup.
  • Best enjoyed freshly baked but also delicious reheated the next day.

Nutrition

  • Serving Size: 1 slice
  • Calories: 310
  • Sugar: 22g
  • Sodium: 90mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 75mg

Fluffy Homemade Pancakes

by Leave a Comment

A stack of fluffy, golden pancakes that are light, tender, and easy to whip up any morning—these have become a weekend staple in my kitchen. Fluffy Homemade Pancakes

Why You’ll Love This Recipe

I love how effortlessly these pancakes come together with just pantry staples—flour, milk, egg, and baking powder. The generous amount of baking powder creates tall, pillowy pancakes that practically float off the plate. I’ve tweaked the batter over time: a splash of vanilla, melted butter in the mix, a short rest to let it bloom—it all adds up to a memorable breakfast experience. And best of all, they’re versatile—I can play with toppings, mix-ins, or even make them dairy-free or whole-grain.

Ingredients

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

  • 1 ½ cups all-purpose flour

  • 2 tablespoon sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 ¼ cups milk (dairy or non-dairy)

  • 1 large egg

  • 5 tablespoon unsalted butter, melted (plus more for cooking)

  • 2 teaspoon vanilla extract

Directions

  1. I whisk together the flour, sugar, baking powder, and salt in a medium bowl.

  2. In a separate bowl, I beat the egg, then whisk in the milk, melted butter, and vanilla.

  3. I pour the wet mixture into the dry ingredients, stirring gently until just combined—leaving a few lumps to keep them light.

  4. I let the batter rest for 5‑10 minutes so the baking powder can activate and bubbles can begin to form.

  5. I heat a nonstick skillet or griddle over medium heat, brush it lightly with melted butter, and pour ¼‑cup portions of batter.

  6. I cook until bubbles appear and the edges look set (about 1–2 minutes), then flip and cook another minute until golden.

  7. I keep finished pancakes warm in a low oven while I cook the rest.

Servings and timing

  • Makes about 10 medium pancakes (4-inch diameter), enough for 4 people

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Total time: 30 minutes

Variations

  • Buttermilk twist: I replace milk with buttermilk and add ½ teaspoon baking soda for even fluffier texture.

  • Whole grain or gluten-free: I swap half the flour with whole wheat or a gluten-free blend.

  • Vegan version: I use plant-based milk, melted coconut oil instead of butter, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water).

  • Fun mix-ins: I stir in blueberries, chocolate chips, or chopped nuts right before cooking.

Storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 5 days. To reheat, I either microwave briefly or pop them in the toaster until warmed through.

For longer storage, I freeze cooked pancakes in a single layer, flash-freeze them, then transfer to a freezer bag for up to 2 months. To reheat, I toast or microwave them until hot.

FAQs

How do I make sure the pancakes are fluffy?

I avoid over-mixing the batter—just stir until the flour disappears and some lumps remain. That keeps them tender and airy.

Can I make the batter ahead of time?

Yes—I sometimes mix it and refrigerate it for up to 2 hours. I just give it a gentle stir before cooking.

Why is my first pancake always uneven?

That’s normal. I use the first pancake as a tester to adjust the temperature or butter amount if needed.

Can I use whole wheat flour?

Absolutely. I often swap half the all-purpose flour for whole wheat. The pancakes are slightly denser, but still great.

What’s a vegan substitute for eggs and dairy?

I use a flax egg and plant-based milk, and I replace the butter with melted coconut oil or vegan butter.

Conclusion

These fluffy pancakes are now my favorite breakfast treat—simple, comforting, and endlessly adaptable. I love how the baking powder and little resting time make all the difference in getting that classic light texture. I hope they become a cozy weekend tradition in your kitchen, too.

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Fluffy Homemade Pancakes

Fluffy Homemade Pancakes

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: 10 medium pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A stack of fluffy, golden pancakes that are light, tender, and easy to whip up with pantry staples—perfect for a comforting breakfast or brunch.

Ingredients

  • 1 ½ cups all‑purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 ¼ cups milk (dairy or non‑dairy)
  • 1 large egg
  • 5 tbsp unsalted butter, melted (plus more for cooking)
  • 2 tsp vanilla extract

Instructions

  1. Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
  2. In a separate bowl, beat the egg, then whisk in the milk, melted butter, and vanilla.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving a few lumps.
  4. Let the batter rest for 5‑10 minutes to allow the baking powder to activate.
  5. Heat a nonstick skillet or griddle over medium heat and brush it lightly with melted butter.
  6. Pour ¼‑cup portions of batter onto the skillet.
  7. Cook until bubbles appear and edges look set (about 1–2 minutes), then flip and cook for another minute until golden.
  8. Keep finished pancakes warm in a low oven while cooking the rest.

Notes

  • Don’t overmix the batter—some lumps are fine and help maintain fluffiness.
  • Use a hot, well-greased skillet for even cooking.
  • The batter can be refrigerated for up to 2 hours before cooking.
  • Swap in mix-ins like chocolate chips or blueberries for variety.
  • Store leftovers in the fridge or freeze for later.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 120
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0.5g
  • Protein: 2.5g
  • Cholesterol: 25mg

Loaded Cheese Beef Fries

by Leave a Comment

I sauté crisp fries piled high with savory seasoned ground beef and gooey melted cheese, then finish them off with dollops of sour cream and fresh garnishes for an indulgent comfort-food feast. Loaded Cheese Beef Fries

Why You’ll Love This Recipe

I love how it turns everyday ingredients—fries, beef, cheese—into something spectacular. Each bite combines crispy, creamy, and savory flavors, and it's perfect for sharing or indulging solo. Plus, it’s customizable and comes together in under an hour.

ingredients

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

  • 1 lb frozen or freshly cut French fries

  • 1 lb ground beef

  • 1 small onion, finely diced

  • 2 garlic cloves, minced

  • 1 cup shredded cheddar or Colby-jack cheese

  • ½ teaspoon paprika or taco seasoning

  • Salt and pepper to taste

  • Sour cream, for topping

  • Fresh garnishes (chopped green onions, cilantro, diced tomatoes)

directions

  1. I cook the fries according to the package instructions or my preferred method until golden and crispy.

  2. While the fries bake, I heat a skillet over medium heat. I sauté the diced onion until translucent, then add the garlic and cook for about a minute.

  3. I add the ground beef to the skillet, breaking it up with a spatula, and cook until it’s browned and cooked through. I season it with paprika or taco seasoning, along with salt and pepper.

  4. Once the beef is ready, I layer the crispy fries on a baking sheet or oven-safe dish. I spoon the seasoned beef over the fries and sprinkle generously with shredded cheese.

  5. I return the dish to the oven or place it under the broiler for 3–5 minutes, just until the cheese melts and bubbles.

  6. Finally, I top the fries with sour cream and scatter on fresh garnishes before serving.

Servings and timing

  • Servings: 4 as a snack or side, 2 as a main dish

  • Prep time: 10 minutes

  • Cook time: 25–30 minutes

  • Total time: 35–40 minutes

Variations

  • I sometimes use taco seasoning instead of paprika for a bold Tex-Mex flavor.

  • For a change, I swap the ground beef for shredded chicken.

  • When I want more heat, I add jalapeño slices or a drizzle of hot sauce.

  • I’ve tried this with pepper jack or a blend of cheeses, and it’s always delicious.

storage/reheating

  • Storage: I store leftovers in an airtight container in the fridge for up to 2 days.

  • Reheating: I reheat the fries in a 350°F oven for 10–15 minutes to bring back the crispiness. I avoid microwaving, as it makes the fries soggy.

FAQs

What kind of fries work best for this recipe?

I find that thick-cut or crinkle fries hold up best under the toppings without getting soggy.

Can I make this recipe ahead of time?

I prepare the beef mixture in advance and store it in the fridge. Then, I bake the fries and assemble everything just before serving.

How spicy is this dish?

The spice level depends on the seasoning I use. It's mild with paprika but can get spicy with taco mix or added jalapeños.

Is it possible to make this vegetarian?

Yes, I swap the beef for seasoned black beans or plant-based crumbles when I want a vegetarian version.

Can I use different cheeses?

Definitely. I’ve used cheddar, Colby-jack, pepper jack, and even a nacho cheese sauce—all work beautifully.

Conclusion

I enjoy how Loaded Cheese Beef Fries bring together the best of comfort food in one pan. Crispy fries, flavorful beef, melty cheese, and cool sour cream—each bite is full of bold, satisfying flavors. It’s the perfect dish for a cozy night in or a casual gathering with friends.

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Loaded Cheese Beef Fries

Loaded Cheese Beef Fries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (as snack) or 2 servings (as main)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Crispy French fries are topped with seasoned ground beef, gooey melted cheese, and finished with dollops of sour cream and fresh garnishes for the ultimate indulgent comfort food.

Ingredients

  • 1 lb frozen or freshly cut French fries
  • 1 lb ground beef
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 cup shredded cheddar or Colby‑jack cheese
  • ½ tsp paprika or taco seasoning
  • Salt and pepper to taste
  • Sour cream, for topping
  • Fresh garnishes (e.g., chopped green onions, cilantro, diced tomatoes)

Instructions

  1. Cook the fries according to package instructions or your preferred method until golden and crispy.
  2. While they bake, heat a skillet over medium heat. Sauté onion until translucent, add garlic and cook for 1 minute. Add ground beef, break it up, and cook until browned. Season with paprika (or taco seasoning), salt, and pepper.
  3. Once the beef is cooked, layer fries on a baking sheet or ovenproof platter. Sprinkle the ground beef on top, then generously cover with shredded cheese. Return to oven (or broiler) just until the cheese melts and bubbles—about 3–5 minutes.
  4. Transfer to a serving dish, drop spoonfuls of sour cream over the top, and scatter fresh garnishes.

Notes

  • Customize with jalapeños, olives, or hot sauce for extra kick.
  • Use Colby‑jack, pepper jack, or a cheese blend for variety.
  • To make it vegetarian, substitute beef with black beans or veggie mince.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 3g
  • Sodium: 820mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 16g
  • Trans Fat: 1g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

by Leave a Comment

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a deliciously light yet satisfying meal that’s perfect for busy weeknights or as a healthy dish to serve at gatherings. The zucchini acts as a tender boat to hold the creamy ricotta filling, combined with savory mushrooms and earthy spinach for a wholesome bite every time. Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Why You’ll Love This Recipe

I love how this recipe brings out the best in seasonal produce while being easy to prepare. The creamy ricotta balances perfectly with the umami-rich mushrooms and tender spinach. It’s low-carb, vegetarian, and satisfying without being heavy. These zucchini boats are also easily adaptable with various fillings and toppings, making them a flexible favorite in my kitchen.

ingredients

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

  • Zucchini, halved lengthwise and scooped out

  • Ricotta cheese

  • Fresh spinach, chopped

  • Mushrooms, finely chopped

  • Garlic, minced

  • Olive oil

  • Grated Parmesan cheese

  • Mozzarella cheese, shredded

  • Salt and pepper to taste

  • Optional: fresh herbs like parsley or basil for garnish

directions

  1. I start by preheating the oven to 375°F (190°C).

  2. I prepare the zucchini by halving them lengthwise and scooping out the centers with a spoon, leaving a slight border to create boats.

  3. I sauté the garlic in olive oil over medium heat, then add the mushrooms and cook until they release their moisture and brown slightly.

  4. I add the chopped spinach and cook until wilted.

  5. I remove the mixture from the heat and stir in the ricotta, Parmesan, salt, and pepper.

  6. I spoon the mixture into each zucchini boat, packing it in well.

  7. I sprinkle the tops with shredded mozzarella.

  8. I place the boats in a baking dish and bake for about 25–30 minutes, until the zucchini is tender and the cheese is golden and bubbly.

  9. I let them cool slightly before serving, garnished with fresh herbs if desired.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I mix in a bit of cooked quinoa or brown rice with the ricotta for added texture and protein. For a spicy version, I add red pepper flakes or a pinch of cayenne to the filling. Swapping ricotta with cottage cheese or goat cheese also gives it a nice twist. And if I’m not keeping it vegetarian, I sometimes mix in cooked ground turkey or Italian sausage.

storage/reheating

I store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) for about 10–15 minutes until warmed through. I avoid microwaving them too long to prevent the zucchini from becoming soggy.

FAQs

How do I keep the zucchini boats from being too watery?

I usually scoop out the center and lightly salt the zucchini, letting them sit for about 10 minutes before patting dry. This helps reduce excess moisture.

Can I freeze stuffed zucchini boats?

Yes, I can freeze them after baking. I let them cool completely, wrap them well, and freeze for up to 2 months. I reheat them in the oven directly from frozen.

What can I use instead of ricotta cheese?

I sometimes use cottage cheese or goat cheese as an alternative. Cream cheese can also work in a pinch, though it changes the texture slightly.

Can I make these ahead of time?

Absolutely. I often assemble the zucchini boats a day in advance, cover them, and refrigerate. When I’m ready to bake, I simply pop them into the oven.

Are these zucchini boats keto-friendly?

Yes, this recipe is naturally low in carbs and fits well into a keto lifestyle, especially when I avoid starchy add-ins like grains.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are one of those versatile, feel-good meals I can always count on. They’re wholesome, customizable, and packed with flavor. Whether I’m prepping ahead for the week or making something light for dinner, these zucchini boats hit the spot every time.

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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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

Description

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a wholesome, low-carb vegetarian dish featuring tender zucchini filled with a savory blend of mushrooms, spinach, and creamy ricotta cheese, perfect for weeknights or gatherings.

Ingredients

  • 4 medium zucchini, halved lengthwise and scooped out
  • 1 cup ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ¼ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Salt and pepper to taste
  • Optional: fresh parsley or basil for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Halve the zucchini lengthwise and scoop out the centers, leaving a border to form boats.
  3. Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
  4. Add chopped mushrooms and cook until they release moisture and brown slightly.
  5. Add chopped spinach and cook until wilted.
  6. Remove from heat and stir in ricotta cheese, Parmesan, salt, and pepper.
  7. Spoon the filling into each zucchini boat, pressing it in firmly.
  8. Top with shredded mozzarella cheese.
  9. Place the zucchini boats in a baking dish and bake for 25–30 minutes, until the zucchini is tender and cheese is golden and bubbly.
  10. Let cool slightly before serving. Garnish with fresh herbs if desired.

Notes

  • Salt the zucchini and let sit for 10 minutes before patting dry to reduce moisture.
  • Can be assembled ahead and baked later.
  • Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.
  • Freezes well after baking—reheat from frozen in the oven.

Nutrition

  • Serving Size: 1 zucchini boat
  • Calories: 220
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 35mg

Melt‑in‑Your‑Mouth 2‑Ingredient Biscuits

by Leave a Comment

I stumbled upon this delightful two‑ingredient biscuit recipe and was instantly hooked. The simplicity is genius—just biscuits and pancake mix! The result? Soft, fluffy little baked pillows that melt in your mouth with every bite. Melt‑in‑Your‑Mouth 2‑Ingredient Biscuits

Why You’ll Love This Recipe

I adore how sneaky-easy this is—no yeast, no rolling, no fuss. It’s perfect for last-minute cravings or busy mornings. Plus, they bake up tender and airy with minimal hands-on time. Once, I pulled them from the oven and couldn’t resist popping one warm with butter. Pure comfort.

Ingredients

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

  • 2 cups pancake mix

  • 1 cup heavy cream

Directions

  1. Preheat your oven to 425 °F (220 °C).

  2. In a mixing bowl, stir together the pancake mix and heavy cream until it just comes together—don't overmix.

  3. Scoop or roll the dough into balls (about 12–15) and place them on an ungreased baking sheet, spaced slightly apart.

  4. Bake for 10–12 minutes, until the tops are lightly golden.

  5. Let them cool for a few minutes before serving warm.

Servings and Timing

  • Yield: About 12–15 biscuits (serves 4–6).

  • Prep time: 5 minutes

  • Bake time: 10–12 minutes

  • Total time: ~20 minutes

Variations

  • Cheesy herbs: Stir in ½ cup grated cheddar and 1 teaspoon dried chives into the dough.

  • Sweet: Mix in 2 tablespoon sugar and 1 teaspoon cinnamon; glaze with powdered sugar icing after baking.

  • Spicy: Add ½ teaspoon garlic powder and a pinch of cayenne for a savory kick.

Storage/Reheating

  • To store: Keep biscuits in an airtight container for up to 2 days at room temperature.

  • To reheat: Microwave for 10–15 seconds or warm in a 350 °F oven for 5 minutes to revive their softness.

FAQs

How do I make these dairy-free or vegan?

I swap the heavy cream for an equal amount of full-fat coconut milk or a plant-based creamer—texture stays just as tender.

Can I freeze the dough or baked biscuits?

Yes! Freeze baked biscuits in a sealed bag for up to 3 months. Reheat from frozen in a 350 °F oven for about 10 minutes.

Can I use homemade pancake mix instead of store-bought?

Absolutely—I blend flour, baking powder, salt, and a touch of sugar. Just be sure it's a 1:2 ratio (1 cup homemade mix to ½ cup cream).

Are these biscuits gluten-free?

Only if you use a gluten-free pancake mix. They adapt well—I’ve made them gluten-free with success.

Conclusion

I love how this recipe delivers warm, soft biscuits with zero hassle—just two ingredients and golden results. They’re a lifesaver for busy mornings, easy dinners, or unexpected company. Once you try them, you’ll understand why I keep this recipe on repeat. Enjoy these melt-in-your-mouth gems!

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Melt‑in‑Your‑Mouth 2‑Ingredient Biscuits

Melt‑in‑Your‑Mouth 2‑Ingredient Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 12–15 biscuits (serves 4–6)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These melt-in-your-mouth biscuits are made with just two ingredients: pancake mix and heavy cream. Quick, fluffy, and delicious, they're perfect for breakfast or a snack.

Ingredients

  • 2 cups pancake mix
  • 1 cup heavy cream

Instructions

  1. Preheat your oven to 425 °F (220 °C).
  2. In a mixing bowl, stir together the pancake mix and heavy cream until it just comes together—don't overmix.
  3. Scoop or roll the dough into balls (about 12–15) and place them on an ungreased baking sheet, spaced slightly apart.
  4. Bake for 10–12 minutes, until the tops are lightly golden.
  5. Let them cool for a few minutes before serving warm.

Notes

  • Do not overmix the dough to keep biscuits tender.
  • Serve warm with butter or jam for best taste.
  • Store in an airtight container for up to 2 days.
  • Freeze for longer storage and reheat before serving.

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 150
  • Sugar: 2g
  • Sodium: 310mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 25mg

Coconut Toffee Chocolate Chip Cookie Bars

by Leave a Comment

These Coconut Toffee Chocolate Chip Cookie Bars are rich, chewy, and loaded with layers of flavor. With sweet coconut flakes, buttery toffee bits, and melty chocolate chips packed into every bite, they’re the perfect dessert for when I’m craving something a little indulgent and a lot delicious. Coconut Toffee Chocolate Chip Cookie Bars

Why You’ll Love This Recipe

I love how easy these bars are to make—no scooping or rolling required. Just press the dough into the pan and bake. The combination of textures really stands out: chewy edges, a soft center, and the crunch from toffee and coconut. These bars travel well, making them great for potlucks, bake sales, or a sweet gift.

Ingredients

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

  • All-purpose flour

  • Baking soda

  • Salt

  • Unsalted butter, softened

  • Brown sugar

  • Granulated sugar

  • Eggs

  • Vanilla extract

  • Sweetened shredded coconut

  • Toffee bits

  • Semi-sweet chocolate chips

Directions

  1. I preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper or grease it lightly.

  2. In a medium bowl, I whisk together the flour, baking soda, and salt.

  3. In a large bowl, I cream the butter with both sugars until the mixture is light and fluffy.

  4. I beat in the eggs one at a time, then add the vanilla extract.

  5. Gradually, I stir in the dry ingredients until just combined.

  6. I fold in the shredded coconut, toffee bits, and chocolate chips.

  7. I spread the dough evenly into the prepared pan and smooth the top.

  8. I bake for 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

  9. I let the bars cool completely before cutting them into squares.

Servings and timing

This recipe makes about 24 cookie bars. Prep time takes around 15 minutes, and bake time is about 25–30 minutes. I usually allow an additional 30 minutes for cooling before cutting.

Variations

When I want to switch things up, I sometimes swap the semi-sweet chocolate chips for dark chocolate chunks or white chocolate. I’ve also added chopped pecans or walnuts for extra crunch. If I’m looking for a deeper caramel flavor, I brown the butter before mixing it into the batter.

Storage/Reheating

I store these cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them for up to 2 months, wrapping individual bars in plastic wrap and placing them in a zip-top freezer bag. To reheat, I warm a bar in the microwave for 10–15 seconds to bring back that just-baked softness.

FAQs

How do I know when the bars are fully baked?

I check by inserting a toothpick into the center. If it comes out with just a few moist crumbs, they’re done. The edges should also be golden brown.

Can I make these cookie bars gluten-free?

Yes, I’ve had success using a 1:1 gluten-free baking flour. The texture stays similar, especially with all the mix-ins.

Can I use unsweetened coconut instead?

I can, but I find that sweetened coconut gives a better texture and flavor. Unsweetened can make the bars a bit drier.

Do I need to chill the dough before baking?

No chilling is required for this recipe, which is part of why I love how quick it is to make.

Can I double the recipe?

Absolutely. I double the ingredients and bake it in a larger sheet pan, keeping an eye on baking time—it usually takes a bit longer.

Conclusion

These Coconut Toffee Chocolate Chip Cookie Bars are a dream for anyone who loves layered textures and bold flavors in one simple, shareable dessert. I like making them ahead of time because they keep so well, and they’re always a crowd-pleaser. Whether I’m baking for a gathering or just for myself, these bars never disappoint.

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Coconut Toffee Chocolate Chip Cookie Bars

Coconut Toffee Chocolate Chip Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes (including cooling)
  • Yield: 24 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Coconut Toffee Chocolate Chip Cookie Bars are rich, chewy dessert bars packed with sweet coconut, crunchy toffee, and melty chocolate chips. Easy to make and perfect for gatherings or gifting.

Ingredients

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup toffee bits
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper or grease it lightly.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream the butter with both sugars until light and fluffy.
  4. Beat in the eggs one at a time, then add the vanilla extract.
  5. Gradually stir in the dry ingredients until just combined.
  6. Fold in the shredded coconut, toffee bits, and chocolate chips.
  7. Spread the dough evenly into the prepared pan and smooth the top.
  8. Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the bars cool completely before cutting into squares.

Notes

  • You can substitute semi-sweet chips with dark or white chocolate.
  • Add chopped nuts like pecans or walnuts for extra crunch.
  • Browning the butter adds a deeper caramel flavor.
  • These bars freeze well for up to 2 months.

Nutrition

  • Serving Size: 1 bar
  • Calories: 230
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Quick Peach Bruschetta with Whipped Ricotta

by Leave a Comment

I love how this vibrant bruschetta combines juicy summer peaches, fresh tomatoes, whipped ricotta, and aromatic basil on crispy bread—it’s my go-to appetizer for easy entertaining or a light snack. Quick Peach Bruschetta with Whipped Ricotta

Why You’ll Love This Recipe

I adore this recipe because it captures the essence of summer in every bite. It’s incredibly simple—ready in under 30 minutes—and has a restaurant-worthy presentation that always impresses. The combination of creamy, sweet, savory, and tangy flavors makes it so satisfying to serve to guests or enjoy on my own.

Ingredients

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

  • 1 baguette, thinly sliced

  • ¼ cup unsalted butter

  • 4 garlic cloves, minced

  • Salt and pepper, to taste

  • 1 pint cherry or grape tomatoes, chopped

  • 3 ripe peaches, diced

  • 2 tablespoons extra-virgin olive oil

  • Juice of ½ lemon

  • 1 handful fresh basil, thinly sliced

  • 1 cup ricotta cheese

  • Balsamic glaze, for drizzling

Directions

  1. Toast the bread
    I preheat the oven to 400 °F (200 °C). I mix softened butter with half the garlic and a pinch of salt, spread it on baguette slices, and bake for 10–12 minutes until golden and crisp.

  2. Prepare the peach-tomato mixture
    In a bowl, I toss together peaches, tomatoes, the remaining garlic, olive oil, lemon juice, salt, and pepper. I let this sit while I work on the ricotta, so the flavors meld together.

  3. Whip the ricotta
    I blend the ricotta in a food processor (or whisk vigorously) for about 1–2 minutes until it’s light, fluffy, and creamy.

  4. Assemble the bruschetta
    I spread a generous layer of whipped ricotta on each toasted slice, spoon the peach-tomato mixture over it, finish with fresh basil, and drizzle balsamic glaze on top. I serve them immediately—and they disappear fast!

Servings and Timing

  • Prep time: ~15 minutes

  • Cook time: ~15 minutes

  • Total time: ~30 minutes

  • Servings: Makes about 10–12 crostini

Variations

  • I like to swap peaches for nectarines or plums for a slightly different fruit flavor.

  • I sometimes add a pinch of red pepper flakes to the fruit mixture for a spicy kick.

  • For a dairy-free version, I use whipped almond ricotta.

  • Stirring lemon zest or fresh thyme into the ricotta adds extra depth and aroma.

Storage/Reheating

I store the whipped ricotta and the peach-tomato mixture separately in airtight containers in the fridge for up to 2 days. I keep the toasted bread in a sealed container at room temperature. When I’m ready to serve, I assemble the bruschetta fresh to keep the bread from getting soggy.

FAQs

Can I make components ahead of time?

Yes, I prep the ricotta and fruit topping ahead and chill them separately. I toast the bread just before serving for the best crunch.

Is this recipe good for a crowd?

Absolutely! I can easily double or triple it for gatherings. I just assemble it right before serving to keep everything fresh and crisp.

Can I serve these deconstructed?

Sure—I sometimes serve the toasted bread with bowls of ricotta and the peach-tomato mix so guests can build their own bruschetta.

What if I don’t have a food processor?

Not a problem—I whisk the ricotta by hand until fluffy. It takes a little more effort, but I still get a nice, creamy texture.

What can I use instead of ricotta?

I’ve tried goat cheese for a tangier twist, and for a vegan option, almond ricotta works beautifully. Both pair well with the fruit topping.

Conclusion

I love how this Quick Peach Bruschetta with Whipped Ricotta feels effortless yet special. It's bursting with fresh summer flavor, easy to make, and versatile enough for any occasion—whether I’m hosting friends or enjoying a solo snack. Once peach season hits, this is always on my must-make list.

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Quick Peach Bruschetta with Whipped Ricotta

Quick Peach Bruschetta with Whipped Ricotta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10–12 crostini
  • Category: Appetizer
  • Method: Toasting
  • Cuisine: American
  • Diet: Vegetarian
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Description

A vibrant and refreshing summer appetizer featuring toasted baguette slices topped with whipped ricotta, a juicy peach-tomato mixture, fresh basil, and a drizzle of balsamic glaze.

Ingredients

  • 1 baguette, thinly sliced
  • ¼ cup unsalted butter
  • 4 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 pint cherry or grape tomatoes, chopped
  • 3 ripe peaches, diced
  • 2 tablespoons extra-virgin olive oil
  • Juice of ½ lemon
  • 1 handful fresh basil, thinly sliced
  • 1 cup ricotta cheese
  • Balsamic glaze, for drizzling

Instructions

  1. Preheat oven to 400°F (200°C). Mix softened butter with half the garlic and a pinch of salt. Spread on baguette slices and bake for 10–12 minutes until golden and crisp.
  2. In a bowl, combine peaches, tomatoes, remaining garlic, olive oil, lemon juice, salt, and pepper. Let sit to allow flavors to meld.
  3. Blend ricotta in a food processor or whisk vigorously for 1–2 minutes until light and creamy.
  4. Spread whipped ricotta on toasted bread, top with peach-tomato mixture, add fresh basil, and drizzle with balsamic glaze. Serve immediately.

Notes

  • Swap peaches with nectarines or plums for a twist.
  • Add red pepper flakes for a spicy kick.
  • Use whipped almond ricotta for a dairy-free option.
  • Add lemon zest or thyme to the ricotta for extra flavor.
  • Assemble just before serving to keep bread crisp.

Nutrition

  • Serving Size: 1 crostini
  • Calories: 120
  • Sugar: 3g
  • Sodium: 140mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg

Creamy Parmesan Italian Sausage Ditalini Soup

by Leave a Comment

I made a rich and comforting soup loaded with Italian sausage, ditalini pasta, spinach, and a creamy Parmesan-infused broth—a perfect cozy meal for chilly days. Creamy Parmesan Italian Sausage Ditalini Soup

Why You’ll Love This Recipe

I adore how the spicy sausage brings lots of flavor, while the creamy Parmesan broth and tender ditalini pasta add warmth and heartiness. It’s a one‑pot dinner that’s ready in about 30 minutes and fills the house with comforting aromas.

Ingredients

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

  • 1 lb Italian sausage (hot or mild based on preference)

  • 1 Tbsp olive oil

  • 1 small onion, diced

  • 2–6 cloves garlic, minced (I use extra for flavor)

  • 4 cups chicken broth

  • 14.5 oz canned diced tomatoes, drained

  • 8–16 oz ditalini (small pasta)

  • 1 cup heavy cream

  • ½ cup grated Parmesan cheese (plus extra for serving)

  • 2 cups fresh spinach, chopped

  • Optional: red chili flakes, salt & pepper to taste

Directions

  1. Heat oil in a large pot over medium heat, then add the sausage and onion. Break the sausage apart and cook until browned and onions are soft.

  2. Stir in garlic; sauté until fragrant.

  3. Pour in broth and diced tomatoes, bring to a boil. Add pasta and cook until al dente, stirring to prevent sticking.

  4. Lower heat to medium‑low. Stir in cream and Parmesan, simmer until the soup thickens.

  5. Add spinach and cook until wilted. Season with chili flakes, salt, and pepper.

  6. Serve hot, garnished with extra Parmesan.

Servings and timing

This recipe serves about 6 people. Hands-on time is around 10 minutes, and total cook time is approximately 20 minutes, so it's done in about 30 minutes.

Variations

  • Swap mild sausage or use turkey/chicken sausage for a lighter twist.

  • Omit cream and use milk or cornstarch slurry for a lighter broth.

  • Add veggies like carrots, zucchini, or bell peppers.

  • Use alternative small pasta (elbow, shells, or gluten-free).

  • Make it spicier with extra red pepper flakes.

  • Prepare in a slow cooker—brown sausage first, then cook on low for 4–6 hours.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb broth, so when reheating, I add extra broth or water to loosen the consistency. To freeze, portion out and freeze for up to 2 months, thaw overnight before reheating.

FAQs

What if I want a lighter version without heavy cream?

I swap heavy cream for half‑and‑half or milk, or use a cornstarch slurry for thickness.

Can I make this soup ahead and reheat later?

Yes! I cook the soup and refrigerate or freeze it. Reheat gently and add broth if it thickens too much.

How do I prevent the pasta from getting mushy?

I cook pasta to al dente, or I cook it separately and add it just before serving.

Can I substitute sausage type or add vegetables?

Absolutely—I often use mild or spicy sausages. I sometimes add spinach (as in the recipe), or zucchini, carrots, or bell peppers for extra veggies.

How do I reheat leftovers without losing creaminess?

I warm it slowly on the stove over medium heat, stirring in extra broth to maintain the silky texture.

Conclusion

This Creamy Parmesan Italian Sausage Ditalini Soup is one of my go-to comfort meals—flavorful, easy, and perfect for busy nights or cozy family dinners. It hits all the right notes with spice, cheese, and heartiness. I hope it becomes a favorite in your kitchen, too!

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Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup

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: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Calorie
Print Recipe

Description

A rich and comforting soup with Italian sausage, ditalini pasta, spinach, and a creamy Parmesan-infused broth, perfect for cozy meals.

Ingredients

  • 1 lb Italian sausage (hot or mild based on preference)
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 2–6 cloves garlic, minced
  • 4 cups chicken broth
  • 14.5 oz canned diced tomatoes, drained
  • 8–16 oz ditalini (small pasta)
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese (plus extra for serving)
  • 2 cups fresh spinach, chopped
  • Optional: red chili flakes, salt & pepper to taste

Instructions

  1. Heat oil in a large pot over medium heat, then add the sausage and onion. Break the sausage apart and cook until browned and onions are soft.
  2. Stir in garlic; sauté until fragrant.
  3. Pour in broth and diced tomatoes, bring to a boil. Add pasta and cook until al dente, stirring to prevent sticking.
  4. Lower heat to medium-low. Stir in cream and Parmesan, simmer until the soup thickens.
  5. Add spinach and cook until wilted. Season with chili flakes, salt, and pepper.
  6. Serve hot, garnished with extra Parmesan.

Notes

  • This recipe serves about 6 people.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pasta will absorb broth, so add extra broth or water when reheating.
  • For a lighter version, swap heavy cream for half-and-half or milk, or use cornstarch slurry for thickness.
  • For a spicier kick, add more red pepper flakes.
  • This recipe can be made in a slow cooker; brown the sausage first and cook on low for 4-6 hours.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 32g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 70mg

Spicy Honey Butter Garlic Chicken Tenders

by Leave a Comment

I’ve made chicken tenders that are crispy on the outside and juicy inside, coated in a rich and flavorful spicy honey butter garlic sauce that balances sweetness, heat, and savory garlic perfectly. Spicy Honey Butter Garlic Chicken Tenders

Why You’ll Love This Recipe

I love how the tender chicken pieces get a golden crust and then get tossed in a silky, buttery sauce with honey and a spicy kick. It’s quick to make and feels like a special treat any night of the week. Plus, the sauce is so addictive, I find myself wanting to dip everything in it.

Ingredients

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

  • Chicken tenders (about 1 lb / 450 g)

  • All-purpose flour

  • Salt and pepper

  • Garlic powder

  • Olive oil or vegetable oil (for cooking)

  • Unsalted butter

  • Fresh garlic, minced (3 cloves)

  • Honey

  • Chili powder or crushed red pepper flakes

  • Optional: soy sauce or a splash of vinegar for added depth

Directions

  1. Prep and coat the chicken
    I season the chicken tenders with salt, pepper, and garlic powder. Then I lightly dredge them in flour to give them a nice crust when cooked.

  2. Cook the chicken tenders
    I heat oil in a skillet over medium-high heat, then sear the tenders for 2–3 minutes on each side until golden brown and cooked through.

  3. Make the sauce
    In the same pan, I melt butter over medium heat. Once melted, I add the minced garlic and cook until fragrant. Then I stir in honey and chili powder (or red pepper flakes) along with a splash of soy sauce or vinegar if I want extra depth. I simmer the sauce briefly until it thickens slightly.

  4. Toss chicken in sauce
    I return the cooked tenders to the pan and toss them in the sauce, coating them evenly and letting them soak up the flavors for about a minute.

  5. Serve
    I serve the chicken tenders hot, optionally garnished with fresh herbs or extra chili flakes.

Servings and timing

This recipe serves 4 people. Prep takes around 10 minutes and cooking about 15 minutes, so it’s ready in approximately 25 minutes.

Variations

  • I sometimes increase the chili powder or use hot honey for extra heat.

  • Chicken thighs can replace tenders for juicier meat.

  • For gluten-free, I swap the flour with a gluten-free alternative.

  • To reduce oil, I air-fry or bake the tenders instead of pan-frying.

  • Adding a squeeze of lemon juice at the end gives the sauce a fresh tang.

Storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer warming them in a skillet or air fryer to maintain crispiness. Microwaving softens the crust but works if you’re in a hurry.

FAQs

How spicy is this recipe?

The heat level depends on how much chili powder or red pepper flakes I add. It’s easy to adjust from mild to spicy.

Can I make this dairy-free?

Yes, by substituting the butter with a plant-based alternative or oil, though the sauce will be slightly different in texture and flavor.

How do I check if the chicken is fully cooked?

I look for no pink inside and clear juices or use a meat thermometer aiming for 165°F (75°C).

Can I prepare chicken tenders ahead of time?

Definitely. I cook and store them separately and toss in the sauce just before serving.

What sides go well with this dish?

I like serving it with rice, noodles, or steamed vegetables to balance the richness of the sauce.

Conclusion

Spicy honey butter garlic chicken tenders have become one of my favorite quick meals. The combination of crispy chicken with a sticky, buttery, sweet, and spicy sauce makes for a comforting dish that always impresses without a lot of effort.

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Spicy Honey Butter Garlic Chicken Tenders

Spicy Honey Butter Garlic Chicken Tenders

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Pan-fry
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These chicken tenders are crispy on the outside, juicy inside, and coated in a luscious spicy honey-butter garlic sauce that hits sweet, savory, and spicy notes all at once.

Ingredients

  • 1 lb (450 g) chicken tenders
  • All-purpose flour
  • Salt and pepper
  • Garlic powder
  • Olive oil or vegetable oil (for cooking)
  • Unsalted butter
  • 3 cloves garlic, minced
  • Honey
  • Chili powder or crushed red pepper flakes
  • Optional: Soy sauce or vinegar for depth

Instructions

  1. Season the tenders with salt, pepper, and garlic powder, then dredge them lightly in flour to create a golden crust.
  2. Heat oil in a skillet over medium-high heat. Sear the tenders until golden on both sides (about 2-3 minutes per side), cooking until they reach an internal temperature of 165°F (75°C).
  3. Reduce heat to medium. Melt butter in the same pan, then stir in minced garlic and cook until fragrant. Add honey, chili powder or red pepper flakes, and optional soy sauce or vinegar. Simmer until the sauce thickens slightly.
  4. Return the chicken tenders to the pan and toss to coat them in the sauce. Let them simmer for a minute to absorb the flavor.
  5. Garnish with extra chili flakes or fresh herbs and serve immediately.

Notes

  • For a gluten-free version, use gluten-free flour for dredging.
  • For extra spice, use hot honey or increase the chili flakes.
  • If you want lower fat, try air-frying or baking the chicken tenders.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat in a skillet or air fryer to maintain crispiness.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 20g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 85mg

Crispy Chilli Chicken

by Leave a Comment

I love how this crispy chilli chicken turns out every time—perfectly golden and crunchy chicken strips tossed in a glossy, spicy-sweet sauce. It’s fast, satisfying, and better than takeaway.

Crispy Chilli Chicken

Why You’ll Love This Recipe

I always go back to this recipe because it delivers restaurant-style flavor with just a few pantry staples. The chicken stays incredibly crisp thanks to double frying, and the sticky sauce balances heat, tang, and sweetness in every bite. Plus, it comes together in under 30 minutes, which makes it ideal for weeknights.

ingredients

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

  • 300g chicken breast, sliced into thin strips

  • 100g cornflour

  • 1 egg white

  • 1 teaspoon garlic and ginger paste

  • 2 spring onions, sliced (for garnish)

  • Vegetable oil, for deep frying

For the Marinade:

  • 2 tablespoon dark soy sauce

  • 1 tablespoon garlic and ginger paste

  • 1 teaspoon sesame oil

  • 1 teaspoon sugar

  • 1 teaspoon white pepper

For the Stir-Fry Sauce:

  • 3 tablespoon dark soy sauce

  • 4 tablespoon honey

  • 1 tablespoon sriracha (or sweet chilli sauce)

  • 2 tablespoon lemon juice

directions

  1. I start by marinating the chicken in dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. I let it sit for at least 10 minutes.

  2. Then I mix in the egg white and coat the chicken with cornflour until well covered.

  3. I heat oil in a wok or deep frying pan and fry the chicken in batches for about 1–2 minutes until lightly golden.

  4. I remove the chicken and refry it for 2–3 minutes until super crispy and golden brown.

  5. In a clean pan, I add a bit of oil and sauté garlic and ginger paste for a few seconds, then pour in the stir-fry sauce ingredients. I let it simmer for about 30 seconds.

  6. I toss in the crispy chicken, coat it well, and stir until everything’s glazed.

  7. Finally, I garnish with sliced spring onions and serve hot.

Servings and timing

  • Serves: 3

  • Prep time: 10 minutes

  • Cook time: 10 minutes

  • Marinate time: 10 minutes

  • Total time: 30 minutes

Variations

  • I like swapping chicken breast for boneless chicken thighs—they’re juicier.

  • When I want less heat, I use sweet chilli sauce instead of sriracha.

  • For extra sauce, I double the stir-fry sauce ingredients without adjusting the chicken amount.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat and get the chicken crispy again, I use the air fryer or oven at 180°C for 5–8 minutes. Microwaving makes it soft, so I avoid that if I can.

FAQs

What’s the best side dish to serve with crispy chilli chicken?

I like it best with egg fried rice, plain steamed rice, or noodles. Sometimes I serve it with stir-fried veggies for a full meal.

Can I bake the chicken instead of frying it?

Yes, I’ve baked it at 200°C for around 20 minutes, flipping halfway through. It’s not quite as crispy, but it’s a lighter option.

Can I prepare this in advance?

I often fry the chicken ahead of time and store it separately from the sauce. When I’m ready to eat, I reheat the chicken in the oven and toss it in freshly made sauce.

Is this recipe gluten-free?

It can be—since I use cornflour and naturally gluten-free ingredients. I just make sure my soy sauce is labeled gluten-free.

How spicy is crispy chilli chicken?

I find it moderately spicy. If I want it milder, I switch out the sriracha for sweet chilli sauce. If I want it hotter, I add extra sriracha or fresh chillies.

Conclusion

This crispy chilli chicken always hits the spot when I’m craving something flavorful and satisfying. The crunch of the chicken combined with that sticky, spicy glaze makes it a dish I keep coming back to. It’s quick, adaptable, and always a crowd favorite at my table.

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Crispy Chilli Chicken

Crispy Chilli Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Serves 3
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese
  • Diet: Gluten Free
Print Recipe

Description

This crispy chilli chicken features golden, crunchy chicken strips glazed in a sweet, spicy sauce, perfect for dinner nights.

Ingredients

  • 300 g chicken breast, cut into thin strips
  • 100 g cornflour
  • 1 egg white
  • 1 tsp garlic and ginger paste
  • 2 spring onions, sliced (for garnish)
  • Vegetable oil, for frying
  • Chicken Marinade:
  • 2 tbsp dark soy sauce
  • 1 tbsp garlic and ginger paste
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp white pepper
  • Stir-Fry Sauce:
  • 3 tbsp dark soy sauce
  • 4 tbsp honey
  • 1 tbsp sriracha (or sweet chilli sauce)
  • 2 tbsp lemon juice

Instructions

  1. Mix chicken strips with marinade ingredients; let rest at least 10 minutes.
  2. Whisk in egg white, then coat thoroughly in cornflour.
  3. Heat oil to ~180°C in a wok or deep pan. Fry chicken in batches for 1–2 minutes, then remove; fry again 2–3 minutes until deeply golden.
  4. Pour out used oil; add a bit fresh oil to the pan and sauté 1 teaspoon garlic/ginger paste for 5–10 seconds.
  5. Add sauce ingredients, stir for about 30 seconds until it thickens slightly.
  6. Toss in the crispy chicken until evenly coated.
  7. Transfer to a serving plate, scatter sliced spring onions on top, and serve immediately.

Notes

  • If you prefer juicier chicken, use chicken thighs instead of breast.
  • For a milder heat, swap sriracha for sweet chili sauce.
  • If you want more sauce, double the stir-fry sauce quantities.
  • Store leftovers in an airtight container for up to 2–3 days. Reheat in the oven or air fryer to restore crunch.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 12 g
  • Sodium: 750 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 32 g
  • Cholesterol: 80 mg

Summer Pasta Salad

by Leave a Comment

A vibrant, refreshing medley of pasta, crisp vegetables, and tangy feta, this Summer Pasta Salad combines all my favorite textures and flavors in one colorful bowl. It's light, satisfying, and just perfect for hot days when I want something easy yet delicious. Summer Pasta Salad

Why I’ll Love This Recipe

I love how flexible this recipe is—I can swap in my favorite pasta shapes, vegetables, cheese, or protein depending on what I have on hand. It’s tangy, bright, and full of fresh summer flavor. Plus, it’s hearty enough to be a main meal or a fabulous side at barbecues or picnics.

ingredients

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

  • Rotini (or penne, fusilli, farfalle) pasta

  • Kosher salt

  • Cherry tomatoes, halved

  • Mini (Persian) cucumbers, diced

  • Red bell peppers, diced

  • Orange bell peppers, diced

  • Yellow bell peppers, diced

  • Crumbled feta cheese

  • Extra-virgin olive oil

  • Lemon juice

  • Dijon mustard

  • Fresh basil

  • Garlic clove, minced

  • Salt and pepper

directions

  1. Cook the pasta in salted water until al dente according to the package instructions. Drain and rinse under cold water to stop the cooking process.

  2. In a large bowl, combine the cooked pasta with cherry tomatoes, cucumbers, and diced bell peppers.

  3. Sprinkle crumbled feta cheese over the top without stirring just yet.

  4. In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, chopped basil, salt, and pepper to make the dressing.

  5. Pour the dressing over the salad and toss gently until everything is well coated.

  6. Serve immediately or chill in the fridge until ready to eat.

Servings and timing

  • Serves: 10

  • Prep time: 20 minutes

  • Cook time: 10 minutes

  • Total time: 30 minutes

Variations

  • I sometimes swap feta for mozzarella pearls or shredded Parmesan for a different cheesy twist.

  • I like using whole wheat or gluten-free pasta to fit different dietary needs.

  • When I want to make it a complete meal, I toss in grilled chicken, shrimp, or even chickpeas.

  • I occasionally add black olives, artichokes, or sun-dried tomatoes for extra flavor and variety.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. Before serving again, I give the salad a gentle toss. If the pasta has absorbed too much dressing, I just drizzle a bit more olive oil or lemon juice to freshen it up. I don’t recommend reheating—it’s best enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I actually prefer making it a few hours in advance to let all the flavors blend beautifully.

How do I keep the pasta from getting mushy?

I cook the pasta just to al dente and rinse it under cold water to stop it from cooking further.

What other cheese can I use if I don’t like feta?

I sometimes use mozzarella pearls, Parmesan, or even cubed provolone for a different texture and taste.

Is this recipe good for meal prep?

Absolutely. I portion it into containers and it keeps well for lunches or quick dinners throughout the week.

Can I make this vegan or gluten-free?

Yes, I use gluten-free pasta and a plant-based feta alternative to make it suitable for special diets.

Conclusion

This Summer Pasta Salad is a fresh, colorful dish that I always come back to when the weather gets warm. It’s easy to make, endlessly customizable, and perfect for potlucks, picnics, or a light weeknight dinner. With its bold flavors and beautiful presentation, it’s a summer staple in my kitchen.

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Summer Pasta Salad

Summer Pasta Salad

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 servings
  • Category: Salad
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A vibrant and refreshing Summer Pasta Salad featuring pasta, crisp vegetables, and tangy feta, perfect for warm-weather meals and gatherings.

Ingredients

  • 12 oz rotini (or penne, fusilli, farfalle) pasta
  • 1 tbsp kosher salt (for pasta water)
  • 1.5 cups cherry tomatoes, halved
  • 2 mini (Persian) cucumbers, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup crumbled feta cheese
  • ¼ cup extra-virgin olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp fresh basil, chopped
  • 1 garlic clove, minced
  • Salt & pepper to taste

Instructions

  1. Cook pasta in salted water until al dente, following package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta with cherry tomatoes, cucumbers, and bell peppers.
  3. Add crumbled feta cheese to the bowl without stirring.
  4. In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, chopped basil, minced garlic, salt, and pepper.
  5. Pour the dressing over the salad and gently toss to combine all ingredients.
  6. Serve immediately or refrigerate to allow the flavors to meld.

Notes

  • Customize with your favorite pasta shapes or cheeses.
  • Add protein like grilled chicken, shrimp, or chickpeas for a full meal.
  • Store in an airtight container in the fridge for 3–4 days.
  • Refresh with a drizzle of olive oil or lemon juice before serving leftovers.

Nutrition

  • Serving Size: 1 cup
  • Calories: 260
  • Sugar: 3g
  • Sodium: 290mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 15mg

Remoulade Sauce for Crab Cakes

by Leave a Comment

I’m excited to share my take on a classic Louisiana-style remoulade—a creamy, tangy, and slightly spicy sauce that's the perfect match for crab cakes, shrimp, po’ boys, or even a basket of fries. Remoulade Sauce for Crab Cakes

Why You’ll Love This Recipe

I love how quick and effortless this recipe is—just 10 minutes and a few pantry staples. The balance of creamy mayo, zesty lemon, smoky paprika, and a hint of cayenne creates a bold, flavorful sauce that elevates any seafood dish. It’s also incredibly versatile and makes a fantastic dip or spread.

ingredients

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

  • ⅔ cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon chopped chives

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon lemon zest

  • ½ teaspoon smoked paprika

  • ⅛ teaspoon cayenne pepper

  • Salt and pepper to taste

directions

  1. I start by adding the mayonnaise, Dijon mustard, lemon juice, chopped chives, Worcestershire sauce, lemon zest, smoked paprika, and cayenne pepper into a mixing bowl.

  2. I whisk everything together until smooth and creamy.

  3. I taste and add salt and pepper as needed.

  4. I chill it briefly in the fridge or serve it right away with crab cakes or seafood.

Servings and timing

This recipe makes about 8 servings and takes just 10 minutes to prepare. It’s ideal for quick meals, parties, or any seafood night.

Variations

  • Spicier version: I like to add extra cayenne or a splash of hot sauce for more heat.

  • Herby twist: I mix in chopped parsley, dill, or tarragon when I want a fresher, greener flavor.

  • Zesty kick: I sometimes add a bit more lemon juice or zest to brighten the flavor.

  • Different mustard: I’ve used Creole mustard or stone-ground mustard when I want a more robust flavor.

storage/reheating

  • To store: I keep the remoulade in an airtight container in the fridge for up to 5 days.

  • To serve again: I give it a good stir before using. It’s best served cold or at room temperature—no reheating necessary.

FAQs

What type of mustard works best in this sauce?

I prefer using Dijon mustard because it’s smooth and tangy, but Creole or stone-ground mustard also work great if I want a bolder, spicier flavor.

Can I make this sauce in advance?

Yes, I actually think it tastes better after chilling for a few hours or overnight. The flavors have more time to develop and blend.

Is this remoulade sauce gluten-free?

Yes, all the ingredients are naturally gluten-free. I just make sure to check the label on the Worcestershire sauce to be safe.

What else can I serve this with?

Besides crab cakes, I love it with fried shrimp, fish tacos, grilled chicken, or as a dip for fries and roasted vegetables.

How do I make it milder?

If I want a milder version, I reduce or omit the cayenne pepper and skip any hot sauce. It’s still flavorful without the heat.

Conclusion

This remoulade sauce has become one of my favorite go-to condiments. It’s bold, creamy, and takes almost no time to make. Whether I’m serving crab cakes or looking for a punchy sandwich spread, this sauce always delivers. I enjoy playing around with different variations, and it never disappoints.

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Remoulade Sauce for Crab Cakes

Remoulade Sauce for Crab Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings
  • Category: Sauce
  • Method: Mixing
  • Cuisine: Louisiana
  • Diet: Gluten Free
Print Recipe

Description

A creamy, tangy, and slightly spicy Louisiana-style remoulade sauce that pairs perfectly with crab cakes, seafood, sandwiches, or fries.

Ingredients

  • ⅔ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped chives
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon zest
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper to taste

Instructions

  1. In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, chives, Worcestershire sauce, lemon zest, smoked paprika, and cayenne pepper.
  2. Whisk until smooth and well blended.
  3. Taste and adjust seasoning with salt and pepper as needed.
  4. Chill briefly or serve immediately with crab cakes or your preferred seafood.

Notes

  • For extra heat, double the cayenne pepper or add hot sauce.
  • Fresh herbs like parsley or tarragon can enhance the flavor.
  • Swap half the mayo with sour cream or Greek yogurt for a creamier texture.
  • Add Creole seasoning or Old Bay for a spiced version.
  • Store in the fridge for up to 5 days in an airtight container.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 120
  • Sugar: 0g
  • Sodium: 180mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 10mg

Hawaiian Carrot Pineapple Cake

by Leave a Comment

This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, bringing together sweet carrots, crushed pineapple, warm spices, and a moist, rich crumb that practically melts in my mouth. Topped with a luscious cream cheese frosting, this cake feels both indulgent and refreshingly light, perfect for celebrations or a cozy afternoon treat. Hawaiian Carrot Pineapple Cake

Why You’ll Love This Recipe

I love how this cake blends the earthiness of carrots with the juicy sweetness of pineapple, creating a moist and flavorful dessert. It’s simple to prepare, uses everyday ingredients, and turns out incredibly soft and tender every time. Whether I'm making it for Easter, a birthday, or just because, this cake always gets rave reviews. Plus, the cream cheese frosting adds the perfect tangy contrast to the sweet, spiced cake layers.

Ingredients

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

carrots
crushed pineapple (with juice)
all-purpose flour
granulated sugar
brown sugar
eggs
vegetable oil
baking soda
baking powder
salt
ground cinnamon
ground nutmeg
vanilla extract
chopped nuts (optional – I like using walnuts or pecans)
cream cheese (for frosting)
unsalted butter (for frosting)
powdered sugar (for frosting)

Directions

  1. I start by preheating the oven to 350°F (175°C) and greasing a 9x13-inch baking pan.

  2. In a large bowl, I mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

  3. In another bowl, I whisk the eggs, sugars, oil, and vanilla until smooth and well combined.

  4. I stir in the grated carrots and crushed pineapple (with juice) into the wet mixture.

  5. I gradually add the dry ingredients to the wet mixture, stirring until just combined.

  6. If I’m adding nuts, I fold them in at this point.

  7. I pour the batter into the prepared pan and smooth the top.

  8. I bake the cake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

  9. Once done, I let it cool completely before spreading on the cream cheese frosting.

  10. For the frosting, I beat together cream cheese, butter, powdered sugar, and a splash of vanilla until smooth and fluffy.

Servings and timing

This cake serves about 12 to 15 people, depending on the slice size. It takes around 15 minutes to prepare and 45 minutes to bake, with at least 30 minutes needed for cooling and frosting.

Variations

If I want to give this cake a little twist, I sometimes stir in some shredded coconut for added texture. Raisins or golden raisins are a great touch for extra sweetness. I can also make it into a layered cake or cupcakes for a fun presentation. For a dairy-free option, I swap the cream cheese and butter with plant-based alternatives.

Storage/Reheating

I keep any leftover cake covered in the refrigerator for up to 5 days. The flavors actually deepen the next day, making it even tastier. If I want to serve it warm, I microwave a slice for about 15 seconds. For longer storage, I freeze the unfrosted cake for up to 3 months, then thaw and frost it when I’m ready to serve.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I can use fresh pineapple, but I make sure to finely chop it and include any juice to keep the cake moist.

Can I make this cake gluten-free?

Absolutely. I just use a good 1:1 gluten-free flour blend in place of the all-purpose flour.

Do I have to use nuts?

Not at all. I leave them out if I want a smoother texture or if I’m serving someone with a nut allergy.

Can I make this into cupcakes?

Yes, I just divide the batter into muffin tins and bake for about 20–25 minutes, checking doneness with a toothpick.

How do I know when the cake is done?

I insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.

Conclusion

This Hawaiian Carrot Pineapple Cake is everything I want in a dessert: moist, flavorful, simple to make, and topped with irresistible cream cheese frosting. It’s a beautiful blend of tropical sweetness and cozy spices that I find myself craving all year round. Whether I’m sharing it with friends or sneaking a slice for breakfast, it never disappoints.

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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

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 30 minutes
  • Yield: 12–15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Vegetarian
Print Recipe

Description

This Hawaiian Carrot Pineapple Cake is a tropical twist on classic carrot cake, combining sweet carrots, crushed pineapple, warm spices, and a rich, moist crumb. Topped with tangy cream cheese frosting, it's perfect for any celebration or casual treat.

Ingredients

  • 2 cups grated carrots
  • 1 cup crushed pineapple (with juice)
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp vanilla extract
  • ½ cup chopped nuts (optional – walnuts or pecans)
  • 8 oz cream cheese (for frosting)
  • ½ cup unsalted butter (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  4. Stir in grated carrots and crushed pineapple (with juice) into the wet mixture.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. If using, fold in the chopped nuts.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool completely before frosting.
  10. For the frosting, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. Spread over the cooled cake.

Notes

  • For extra texture, add shredded coconut or raisins to the batter.
  • Can be made into cupcakes—bake for 20–25 minutes.
  • Store in the refrigerator for up to 5 days.
  • Freeze the unfrosted cake for up to 3 months.
  • Dairy-free frosting alternatives can be used.

Nutrition

  • Serving Size: 1 slice
  • Calories: 370
  • Sugar: 32g
  • Sodium: 230mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Marinated Cucumber Salad with Creamy Dill Sauce

by Leave a Comment

I love how this salad combines crisp, thinly sliced cucumbers and red onion with a tangy, creamy dill dressing. It’s refreshing, easy to prepare, and perfect as a light side dish for warm-weather meals. Marinated Cucumber Salad with Creamy Dill Sauce

Why You’ll Love This Recipe

I appreciate this recipe because it brings together bright, fresh flavors with minimal effort. The creamy Greek yogurt dressing balances the vinegar’s tang, and marinating the cucumbers allows the flavors to meld beautifully. It’s one of my go-to dishes for barbecues, potlucks, or whenever I want something light yet satisfying.

ingredients

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

  • 1–2 large English cucumbers

  • 2 tablespoons extra‑virgin olive oil

  • 3 tablespoons apple cider vinegar

  • 1 tablespoon Greek yogurt (or mayonnaise)

  • 1 clove garlic, finely minced

  • 1 tablespoon fresh dill, minced (plus more for garnish)

  • 2 tablespoons red onion, thinly sliced

  • Salt and freshly ground black pepper, to taste

directions

  1. I start by peeling (optional) and thinly slicing the cucumbers. Then I toss them together with the thinly sliced red onion in a shallow bowl.

  2. In a separate jar or small bowl, I mix together olive oil, apple cider vinegar, Greek yogurt (or mayonnaise), garlic, dill, salt, and pepper. I shake or whisk it well until the dressing is smooth and emulsified.

  3. I pour the dressing over the cucumbers and onions and toss everything gently to coat.

  4. Then I cover the bowl and let it marinate for 2 to 3 hours at room temperature, or longer in the fridge. Before serving, I allow it to come to room temperature and sprinkle a bit more fresh dill on top.

Servings and timing

This recipe makes about 4 servings.

  • Prep time: 15 minutes

  • Marinating time: 2 to 3 hours

Variations

  • I sometimes use mayonnaise instead of Greek yogurt when I want a creamier texture.

  • For a quicker version, I swap fresh dill with dried dill or even fresh chives.

  • When I’m feeling adventurous, I add cherry tomatoes or sliced radishes for extra crunch and color.

  • To give it a different twist, I occasionally mix in a pinch of red pepper flakes or a drizzle of honey for a sweet-spicy balance.

storage/reheating

I store the leftover cucumber salad in an airtight container in the fridge. It keeps well for up to 3 days. While I don’t reheat it—since it’s meant to be served cold—I usually let it sit at room temperature for 10–15 minutes before serving so the flavors come back to life.

FAQs

How long should I marinate the cucumbers?

I find that 2 to 3 hours is ideal, but letting them sit overnight in the fridge makes the flavors even more intense.

Can I use regular cucumbers instead of English cucumbers?

Yes, I can. I just peel them and remove the seeds if they're too watery. English cucumbers are less bitter and more tender, but either works well.

Can I make this salad ahead of time?

Definitely. I often slice the cucumbers and onions and prepare the dressing in advance. I just mix everything together a couple of hours before serving.

What can I use instead of Greek yogurt?

If I don’t have Greek yogurt, I use mayonnaise or even sour cream. Sometimes I add a splash of lemon juice for extra brightness.

Will the cucumbers lose their crunch?

They stay pretty crisp for a day or two, especially if I use fresh cucumbers and don’t over-marinate. After that, they soften but still taste great.

Conclusion

This marinated cucumber salad is one of my favorite go-to dishes when I need something refreshing and quick. It’s light, flavorful, and has just the right balance of tang and creaminess. Whether I’m pairing it with grilled meats or serving it alongside a sandwich, it’s always a hit and couldn’t be easier to prepare.

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Marinated Cucumber Salad with Creamy Dill Sauce

Marinated Cucumber Salad with Creamy Dill Sauce

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

Description

A refreshing cucumber salad featuring crisp cucumbers and red onions marinated in a creamy, tangy dill dressing. Perfect as a light side dish for warm weather meals.

Ingredients

  • 1–2 large English cucumbers
  • 2 Tbsp extra‑virgin olive oil
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp Greek yogurt (or mayonnaise)
  • 1 clove garlic, finely minced
  • 1 Tbsp fresh dill, minced (plus more for garnish)
  • 2 Tbsp red onion, thinly sliced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Peel (optional) and thinly slice the cucumber, then toss with the sliced red onion in a shallow bowl.
  2. In a jar, mix the olive oil, apple cider vinegar, Greek yogurt (or mayo), garlic, dill, salt, and pepper. Shake vigorously to emulsify.
  3. Pour the dressing over the cucumbers and onions.
  4. Cover and marinate for 2–3 hours at room temperature—or longer in the fridge.
  5. Before serving, let it warm to room temperature and garnish with extra dill.

Notes

  • Use mayonnaise instead of Greek yogurt for a richer flavor.
  • Substitute dill with chives if needed.
  • For added crunch and an Asian twist, add chopped peanuts and chili oil.
  • Add cherry tomatoes or bell pepper for a heartier version.
  • Best enjoyed within 2–3 days when stored in the fridge.

Nutrition

  • Serving Size: 1 serving
  • Calories: 85
  • Sugar: 3g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Cinnamon Sweet Potato Breakfast Cookies

by Leave a Comment

These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and lightly spiced with a comforting cinnamon flavor. They’re packed with wholesome ingredients like oats and mashed sweet potatoes, making them a perfect on-the-go breakfast or healthy snack. Cinnamon Sweet Potato Breakfast Cookies

Why You’ll Love This Recipe

I love how these cookies bring together the natural sweetness of sweet potatoes with the warmth of cinnamon. They’re simple to make, nutritious, and satisfying enough to keep me energized through the morning. Plus, they're naturally gluten-free and easy to make vegan-friendly. I often make a batch ahead of time to have a quick breakfast ready all week.

Ingredients

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

sweet potato, cooked and mashed
rolled oats
almond flour
ground cinnamon
baking powder
salt
egg (or flax egg for vegan option)
maple syrup
vanilla extract
optional add-ins: raisins, chopped nuts, chocolate chips

Directions

  1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

  2. In a large bowl, I combine the mashed sweet potato, egg, maple syrup, and vanilla extract until smooth.

  3. Then, I stir in the oats, almond flour, cinnamon, baking powder, and salt until everything is well mixed.

  4. If I’m using any add-ins like raisins or chocolate chips, I fold those in last.

  5. I scoop the dough into cookie-sized portions and place them on the prepared baking sheet, flattening them slightly with the back of a spoon.

  6. I bake the cookies for 15–18 minutes, until they’re set and golden on the bottom.

  7. After removing them from the oven, I let them cool on a wire rack before enjoying.

Servings and timing

This recipe makes about 12 cookies.
Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: around 30 minutes

Variations

I sometimes swap out the almond flour for oat flour if that’s what I have on hand. For extra protein, I add a spoonful of nut butter to the mix. Chopped dates, cranberries, or coconut flakes also make tasty additions. And when I want an indulgent touch, I add dark chocolate chips.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I freeze them in a zip-top bag and reheat in the microwave for about 15–20 seconds when I want one.

FAQs

Can I use canned sweet potato instead of fresh?

Yes, I use canned sweet potato purée when I’m short on time. I just make sure it’s plain and not sweetened.

Are these cookies gluten-free?

They are, as long as I use certified gluten-free oats. The almond flour is naturally gluten-free too.

Can I make these cookies vegan?

Absolutely. I replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and it works great.

Do these cookies spread when baking?

They don’t spread much, so I always flatten them a bit before baking to shape them the way I want.

Can I eat these for breakfast every day?

Yes, I do! They’re made with wholesome ingredients, so I feel good about having them as a grab-and-go breakfast or snack.

Conclusion

Cinnamon Sweet Potato Breakfast Cookies are a delicious and practical way to start the day. They’re easy to make, loaded with nourishing ingredients, and customizable to suit my taste. Whether I need a quick morning bite or a healthy treat to keep me going, these cookies always hit the spot.

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Cinnamon Sweet Potato Breakfast Cookies

Cinnamon Sweet Potato Breakfast Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and lightly spiced with cinnamon. Made with wholesome ingredients like oats and mashed sweet potatoes, they’re a perfect healthy snack or grab-and-go breakfast.

Ingredients

  • 1 cup sweet potato, cooked and mashed
  • 1 cup rolled oats
  • ½ cup almond flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 egg or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • Optional: ¼ cup raisins, chopped nuts, or chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix mashed sweet potato, egg (or flax egg), maple syrup, and vanilla extract until smooth.
  3. Stir in oats, almond flour, cinnamon, baking powder, and salt until well combined.
  4. Fold in any optional add-ins like raisins, nuts, or chocolate chips.
  5. Scoop the dough into cookie-sized portions and place on the baking sheet, flattening slightly with a spoon.
  6. Bake for 15–18 minutes until set and golden on the bottom.
  7. Cool on a wire rack before serving.

Notes

  • Use canned sweet potato puree for convenience, but ensure it's unsweetened.
  • Flatten the cookies before baking, as they do not spread much.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze for longer storage and reheat in the microwave for 15–20 seconds.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 4g
  • Sodium: 75mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 10mg

Air Fryer Pizza Bombs

by Leave a Comment

These Air Fryer Pizza Bombs are the ultimate snack or quick meal—gooey cheese and pepperoni wrapped in golden biscuit dough, cooked to perfection in the air fryer. They're fun to make, delicious to eat, and totally customizable depending on what I have on hand. Air Fryer Pizza Bombs

Why You’ll Love This Recipe

I love how fast and easy these pizza bombs are to prepare. Whether I need a quick appetizer for guests or a tasty after-school snack, they always come through. Since I use refrigerated biscuit dough, there’s no need to deal with making a crust from scratch. The air fryer ensures a crisp outside while keeping the inside gooey and cheesy. Plus, I can play around with the fillings based on what I’m craving.

ingredients

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

  • Refrigerated biscuit dough (like Pillsbury Grands)

  • Mozzarella cheese, cut into cubes

  • Pepperoni slices

  • Pizza sauce (optional for dipping)

  • Olive oil or melted butter

  • Garlic powder

  • Italian seasoning

  • Grated Parmesan cheese

directions

  1. I preheat the air fryer to 350°F (175°C).

  2. I separate the biscuit dough and flatten each piece slightly.

  3. I place a cube of mozzarella and a couple of pepperoni slices in the center of each round.

  4. I fold the edges over the filling, pinch them to seal, and shape into a ball.

  5. I brush each pizza bomb with olive oil or melted butter.

  6. I sprinkle garlic powder, Italian seasoning, and Parmesan cheese over the tops.

  7. I place them in the air fryer basket, making sure they don’t touch.

  8. I air fry for 8–10 minutes or until golden brown and cooked through.

  9. I serve them warm, with pizza sauce on the side for dipping.

Servings and timing

This recipe makes about 8 pizza bombs, depending on the biscuit dough brand I use. It takes around 15 minutes from start to finish, with just 5 minutes of prep and 8–10 minutes in the air fryer.

Variations

I love switching up the fillings. Sometimes I use cooked sausage, mushrooms, or chopped veggies for a different flavor. If I’m feeling spicy, I’ll add a dash of crushed red pepper inside. For a white pizza twist, I skip the marinara and go with ricotta, garlic, and spinach.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I pop them back into the air fryer at 350°F for 3–4 minutes until warmed through. They stay crisp and delicious.

FAQs

What kind of dough works best for pizza bombs?

I find refrigerated biscuit dough works perfectly because it’s soft, easy to wrap, and cooks up golden in the air fryer. Crescent roll dough is also a good alternative.

Can I make these ahead of time?

Yes, I sometimes assemble them a few hours ahead and keep them covered in the fridge until I’m ready to air fry. I wait to brush them with oil and seasonings until right before cooking.

What dipping sauces go well with these?

Marinara is a classic, but I also like ranch, garlic butter, or even a spicy sriracha mayo for something different.

How do I keep the cheese from leaking out?

I make sure to seal the dough well by pinching all edges firmly and placing the seam side down in the air fryer. Overfilling can also cause leaks, so I keep it balanced.

Can I freeze pizza bombs?

Yes, I freeze them after cooking. Once cooled, I wrap them individually and store in a freezer bag. To reheat, I put them straight into the air fryer at 350°F for 6–8 minutes.

Conclusion

These Air Fryer Pizza Bombs are a game-changer for quick, satisfying snacks. They’re crispy on the outside, melty on the inside, and totally customizable. Whether I’m feeding a crowd or just want something fun and cheesy, I always turn to this easy air fryer favorite.

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Air Fryer Pizza Bombs

Air Fryer Pizza Bombs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 pizza bombs
  • Category: Snack
  • Method: Air Fryer
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

These Air Fryer Pizza Bombs are gooey cheese and pepperoni wrapped in golden biscuit dough and air fried to perfection. Perfect as a snack, appetizer, or quick meal, and easily customizable with your favorite fillings.

Ingredients

  • 1 can refrigerated biscuit dough (like Pillsbury Grands)
  • 8 cubes mozzarella cheese
  • 16 slices pepperoni
  • Pizza sauce, for dipping (optional)
  • 2 tbsp olive oil or melted butter
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tbsp grated Parmesan cheese

Instructions

  1. Preheat air fryer to 350°F (175°C).
  2. Separate the biscuit dough and slightly flatten each piece.
  3. Place a cube of mozzarella and 2 slices of pepperoni in the center of each dough round.
  4. Fold edges over the filling, pinch to seal, and shape into a ball.
  5. Brush each ball with olive oil or melted butter.
  6. Sprinkle garlic powder, Italian seasoning, and Parmesan cheese on top.
  7. Place in the air fryer basket without touching each other.
  8. Air fry for 8–10 minutes or until golden brown and cooked through.
  9. Serve warm with pizza sauce on the side for dipping.

Notes

  • Don't overfill the dough to prevent leaking.
  • Try different fillings like sausage, mushrooms, or veggies.
  • Store leftovers in an airtight container and reheat in the air fryer for 3–4 minutes.
  • Assemble ahead and refrigerate until ready to cook.
  • Freeze cooked pizza bombs and reheat straight from frozen in the air fryer.

Nutrition

  • Serving Size: 1 pizza bomb
  • Calories: 180
  • Sugar: 1g
  • Sodium: 390mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 20mg

Peanut Butter Banana Cookies

by Leave a Comment

These peanut butter banana cookies are soft, chewy, and packed with rich peanut butter flavor and the natural sweetness of ripe bananas. I love how quick and simple they are to make, using basic pantry ingredients for a wholesome, comforting treat. Whether for a midday snack or a sweet bite after dinner, these cookies always hit the spot. Peanut Butter Banana Cookies

Why You’ll Love This Recipe

I enjoy how this recipe brings together the classic combination of peanut butter and banana in cookie form. The cookies are naturally sweet, with no need for a ton of added sugar thanks to the ripe bananas. They’re also wonderfully soft in texture, a little chewy, and not overly dense. It’s a great way to use up overripe bananas, and I can make these in under 30 minutes with minimal cleanup. They’re also perfect for kids and make a great lunchbox treat.

Ingredients

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

  • Ripe bananas

  • Peanut butter (creamy or chunky, depending on preference)

  • Brown sugar

  • All-purpose flour

  • Baking soda

  • Salt

  • Vanilla extract

  • Optional: chocolate chips or chopped nuts for added texture

Directions

  1. I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

  2. In a large bowl, I mash the ripe bananas until smooth.

  3. I add peanut butter, brown sugar, and vanilla extract to the mashed bananas and mix until everything is well combined.

  4. In a separate bowl, I whisk together the flour, baking soda, and salt.

  5. I gradually stir the dry ingredients into the banana mixture until a dough forms.

  6. If I’m using chocolate chips or nuts, I fold them in at this point.

  7. I scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each one.

  8. I bake the cookies for about 10–12 minutes, until the edges are golden brown and the centers are set.

  9. Once baked, I let them cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 18 to 20 cookies. The total time needed is approximately 25 minutes, including 10 minutes for prep and 12–15 minutes for baking.

Variations

I sometimes switch things up by adding mini chocolate chips for a bit of indulgence or chopped walnuts for a little crunch. If I want to keep them gluten-free, I substitute the all-purpose flour with a gluten-free flour blend. For an extra flavor boost, a sprinkle of cinnamon in the dough adds a cozy touch.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a zip-top bag for up to 2 months. To reheat, I pop a cookie in the microwave for about 10–15 seconds to bring back its soft texture.

FAQs

How ripe should the bananas be for this recipe?

The bananas should be very ripe, with lots of brown spots on the peel. The riper they are, the sweeter and more flavorful the cookies will be.

Can I use natural peanut butter?

Yes, but I make sure it's well-stirred so there's no separation. Natural peanut butter tends to be oilier and may change the texture slightly, but it still works well.

Are these cookies suitable for people with gluten allergies?

If I use a certified gluten-free flour blend instead of all-purpose flour, these cookies can be made gluten-free.

Can I make these cookies vegan?

Yes, this recipe is naturally vegan if the chocolate chips I use are dairy-free. There are no eggs or dairy products in the basic recipe.

How do I keep the cookies from spreading too much?

To avoid too much spreading, I chill the dough for 20–30 minutes before baking or make sure I’m not using overly soft or warm peanut butter.

Conclusion

Peanut butter banana cookies are a comforting, quick, and satisfying treat that I can whip up anytime I have ripe bananas on hand. The combination of nutty richness and natural sweetness makes them a go-to snack in my kitchen. Whether I stick to the classic version or mix in some extras, they always come out soft, flavorful, and delicious.

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Peanut Butter Banana Cookies

Peanut Butter Banana Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 12–15 minutes
  • Total Time: 25 minutes
  • Yield: 18–20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Soft, chewy peanut butter banana cookies that are naturally sweetened with ripe bananas and quick to make using pantry staples.

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup peanut butter (creamy or chunky)
  • ½ cup brown sugar
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • Optional: ½ cup chocolate chips or chopped nuts

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the ripe bananas in a large bowl until smooth.
  3. Add peanut butter, brown sugar, and vanilla extract to the mashed bananas and mix well.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually stir the dry ingredients into the banana mixture until a dough forms.
  6. Fold in chocolate chips or nuts if using.
  7. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them apart.
  8. Bake for 10–12 minutes, until edges are golden and centers are set.
  9. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use very ripe bananas for best flavor and sweetness.
  • Chill the dough for 20–30 minutes to reduce spreading.
  • Store in an airtight container for up to 4 days or freeze for up to 2 months.
  • Use gluten-free flour for a gluten-free version.
  • Ensure chocolate chips are dairy-free for a vegan version.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 6g
  • Sodium: 80mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Boston Cream Poke Cake Recipe

by Leave a Comment

This Boston Cream Poke Cake is a delicious twist on the classic dessert, combining soft yellow cake, creamy vanilla pudding, and a rich chocolate ganache topping. It’s a simple, semi-homemade recipe that delivers big on flavor and nostalgia. Every bite has that irresistible cream-filled chocolatey taste that makes Boston cream pie so beloved—only this version is much easier to make. Boston Cream Poke Cake Recipe

Why You’ll Love This Recipe

I love how incredibly simple it is to make with just a few store-bought ingredients. The cake is ultra moist because the pudding soaks right into the holes, creating a luscious texture. It’s perfect for entertaining or potlucks since it can be made ahead of time and travels well. The chocolate ganache topping adds that perfect touch of decadence without being too fussy.

ingredients

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

  • Yellow cake mix (plus ingredients needed to make it: eggs, oil, water)

  • Instant vanilla pudding mix

  • Cold milk

  • Heavy cream

  • Semi-sweet chocolate chips

  • Butter

directions

  1. I start by baking the yellow cake according to the box instructions in a 9x13-inch baking dish. Once baked, I let it cool for about 10 minutes.

  2. Using the handle of a wooden spoon, I poke holes all over the warm cake, spacing them about 1 inch apart.

  3. In a mixing bowl, I whisk together the instant vanilla pudding mix with cold milk until it starts to thicken, then immediately pour it over the cake, making sure it seeps into the holes.

  4. I gently smooth the pudding across the top of the cake with a spatula and then refrigerate it for at least 1 hour to set.

  5. For the ganache, I heat the heavy cream in a small saucepan until just about to boil, then pour it over the chocolate chips and butter in a bowl. I let it sit for a minute, then stir until smooth and glossy.

  6. Once the cake is chilled, I pour the ganache over the top and spread it evenly. I refrigerate again until the ganache is set, at least another hour.

Servings and timing

This Boston Cream Poke Cake serves 12 people. It takes about 15 minutes of prep time, 30 minutes of baking, and at least 2 hours of chilling, making it perfect to prepare ahead of time for a stress-free dessert.

Variations

  • I sometimes use French vanilla or cheesecake-flavored pudding for a slight twist.

  • For a richer flavor, I’ve also swapped yellow cake for butter golden cake mix.

  • If I want to keep it completely homemade, I bake a scratch-made sponge cake instead of using a mix.

  • I’ve even added a layer of sliced bananas under the pudding for a banana cream version—it’s a fun take!

storage/reheating

I store any leftovers covered in the refrigerator for up to 4 days. The cake actually gets better as it sits, since the flavors continue to meld. I don’t recommend freezing it because the pudding and ganache can change texture. I serve it cold or let it sit at room temperature for 10–15 minutes before serving—no need to reheat.

FAQs

What kind of cake mix works best for Boston Cream Poke Cake?

I always go with a classic yellow cake mix, but butter golden or even vanilla cake mix works well too.

Can I use cook-and-serve pudding instead of instant?

I recommend sticking with instant pudding because it sets quickly and fills the cake holes perfectly.

How far in advance can I make this cake?

I usually make it a day ahead. It holds up beautifully in the fridge overnight and tastes even better the next day.

Do I need to cover the cake while it's chilling?

Yes, I loosely cover it with plastic wrap or foil to prevent it from absorbing fridge odors and to keep the texture moist.

Can I use milk chocolate instead of semi-sweet for the ganache?

Absolutely! I’ve used milk chocolate when I want a sweeter topping, but I find semi-sweet gives a nice balance.

Conclusion

This Boston Cream Poke Cake is the perfect mix of easy and indulgent. I love how it captures the flavor of a bakery-style dessert with hardly any effort. Whether I’m making it for a party, a birthday, or just because I’m craving something creamy and chocolatey, it’s always a hit. It’s a must-try for any dessert lover who wants something comforting and crowd-pleasing without spending hours in the kitchen.

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Boston Cream Poke Cake Recipe

Boston Cream Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Boston Cream Poke Cake is a simplified take on the classic Boston cream pie, featuring moist yellow cake, creamy vanilla pudding filling, and a rich chocolate ganache topping.

Ingredients

  • 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
  • 1 (5.1 oz) box instant vanilla pudding mix
  • 3 cups cold milk
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter

Instructions

  1. Preheat oven and prepare yellow cake according to box instructions in a 9x13-inch baking dish. Bake and let cool for 10 minutes.
  2. Use the handle of a wooden spoon to poke holes all over the warm cake, spaced about 1 inch apart.
  3. Whisk instant vanilla pudding mix with cold milk until it thickens slightly. Immediately pour over the cake, making sure it fills the holes.
  4. Gently smooth the pudding across the top and refrigerate for at least 1 hour to set.
  5. To make ganache, heat heavy cream in a saucepan until just about to boil. Pour over chocolate chips and butter in a bowl. Let sit 1 minute, then stir until smooth and glossy.
  6. Pour ganache over chilled cake and spread evenly. Refrigerate for another hour or until ganache is set.

Notes

  • Use French vanilla or cheesecake pudding for a flavor variation.
  • Butter golden cake mix can replace yellow cake mix for a richer flavor.
  • Sliced bananas can be added under the pudding for a banana cream version.
  • Store leftovers covered in the fridge for up to 4 days.
  • Do not freeze; pudding and ganache texture may change.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 26g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg

Cheesy Beef Enchilada Tortellini

by Leave a Comment

I love how this dish blends the bold flavors of enchiladas with creamy cheese tortellini for a quick one‑pot dinner that’s hearty, comforting, and ready in under 30 minutes. Cheesy Beef Enchilada Tortellini

Why You’ll Love This Recipe

I’m always drawn to recipes that come together fast without sacrificing flavor, and this one fits the bill. The savory ground beef seasoned with classic Tex‑Mex spices melds beautifully with cheesy tortellini in a rich enchilada sauce. It’s comforting, hearty, and my family requests it on repeat—it even works great as a twist on Taco Tuesday.

Ingredients

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

  • 1 lb ground beef

  • 1 small onion, finely chopped

  • 1 tablespoon minced garlic

  • ½ teaspoon salt & pepper

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • (Optional) ¼ teaspoon cayenne or extra chili powder for heat

  • 1 (10–15 oz) can mild enchilada sauce

  • 1 cup salsa or Rotel (diced tomatoes & chiles)

  • 9–19 oz cheese tortellini (refrigerated, frozen, or dried as preferred)

  • 1 cup shredded cheese (Mexican blend, Monterey Jack, or cheddar)

  • Sour cream, cilantro, green onions for garnish

Directions

  1. I brown the ground beef in a large skillet over medium‑high heat, stirring to crumble.

  2. I add the onion and garlic and cook until translucent, about 3–4 minutes. If needed, I drain the excess fat.

  3. I season the beef with salt, pepper, chili powder, cumin, and cayenne if I want extra heat.

  4. I pour in the enchilada sauce and salsa or Rotel, then bring it all to a simmer.

  5. I stir in the tortellini—if using frozen or dry, I add a splash of water and let it simmer until the pasta is tender, about 5–7 minutes.

  6. I stir in shredded cheese and cover the skillet until the cheese is melted. Sometimes I broil it for 2–3 minutes for a golden top.

  7. I finish by garnishing with sour cream, chopped cilantro, and green onions before serving.

Servings and timing

This dish makes about 4 to 6 servings. It takes around 5 minutes to prep and about 20 to 25 minutes to cook, making it a quick and satisfying weeknight dinner in under 30 minutes.

Variations

  • Spicy twist: I add jalapeños or use a hot enchilada sauce to kick up the heat.

  • Veggie boost: I like tossing in corn, black beans, or diced bell peppers for extra flavor and nutrients.

  • Protein swap: Ground turkey or shredded chicken works great instead of beef.

  • Cheese options: I sometimes use Pepper Jack for a spicy kick or mozzarella for extra creaminess.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over low heat or microwave it with a splash of water or broth to keep the sauce creamy. If I want to freeze it, I let it cool completely first and store it in freezer-safe containers for up to 2 months.

FAQs

1. Can I use dry tortellini instead of fresh or frozen?

Yes, I can. I just make sure to add a bit more liquid and simmer longer so the pasta cooks fully.

2. Is this recipe spicy?

Not by default. I use mild enchilada sauce to keep it family-friendly, but I can easily add cayenne, hot sauce, or spicy salsa if I want to turn up the heat.

3. Can I cook the tortellini in the skillet instead of boiling it separately?

Absolutely. I usually cook everything in one pot for convenience. I just add a splash of water or broth and let the tortellini simmer right in the sauce until it’s tender.

4. How do I freeze or make this dish ahead?

I often make the beef and sauce base ahead and refrigerate or freeze it. When I’m ready to eat, I reheat it, stir in tortellini, and finish with cheese and toppings.

5. Can I add more vegetables to this dish?

Yes, I like adding bell peppers, corn, or spinach to bulk it up and add color and texture.

Conclusion

This Cheesy Beef Enchilada Tortellini is a go-to for me when I need something fast, filling, and full of flavor. It hits the spot every time with its melty cheese, bold spices, and tender pasta. Whether I make it as-is or put my own spin on it, it’s always a hit at the dinner table.

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Cheesy Beef Enchilada Tortellini

Cheesy Beef Enchilada Tortellini

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: 30 minutes
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Tex-Mex
  • Diet: Halal
Print Recipe

Description

A quick and hearty one-pot dinner combining cheesy tortellini with seasoned ground beef and enchilada sauce, ready in under 30 minutes.

Ingredients

  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 1 Tbsp minced garlic
  • ½ tsp salt & pepper
  • 1 tsp chili powder
  • 1 tsp cumin
  • ¼ tsp cayenne or extra chili powder (optional)
  • 1 (10–15 oz) can mild enchilada sauce
  • 1 cup salsa or Rotel (diced tomatoes & chiles)
  • 9–19 oz cheese tortellini (refrigerated, frozen, or dried)
  • 1 cup shredded cheese (Mexican blend, Monterey Jack, or cheddar)
  • Sour cream, cilantro, green onions for garnish

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, stirring to crumble. Add the onion and garlic; cook until translucent, about 3–4 minutes. Drain excess fat if needed.
  2. Season with salt, pepper, chili powder, cumin, and optional cayenne. Stir to combine.
  3. Pour in the enchilada sauce and salsa/Rotel; bring to a simmer.
  4. If using frozen or dried tortellini, either cook separately according to package directions or add directly to the skillet with a splash of water or broth and simmer until tender (≈5 minutes).
  5. Once the tortellini is al dente and the sauce has thickened, stir in shredded cheese and cover until melted, or broil for 2–3 minutes.
  6. Remove from heat, top with sour cream, cilantro, and green onions. Serve warm.

Notes

  • Use mild enchilada sauce for a less spicy dish.
  • Refrigerated tortellini cook faster and absorb flavor well.
  • Add beans, corn, or bell peppers for extra nutrition.
  • Leftovers store well for up to 5 days in the fridge.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 6g
  • Sodium: 970mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 75mg