Deliciously Easy Recipes
Ham is a classic smoked meat recipe that’s perfect for any occasion. Today, we’re going to show you how to make Smoked Ham on the Traeger smoker.
This is an easy process, and the results are amazing. You’ll be able to enjoy smoky, tender ham that’s perfect for your next party or gathering.
This is definitely the recipe you want to make when it comes to impressing your friends and family. Not only is it almost foolproof to make – but has a heavenly sweet and smoky flavor. Let’s get started!
This Beef and Noodles Recipe is a quick prep slow cooker dinner that is simple to make with the help of your Crockpot. So delicious too! The combination of beef, noodles, and sauce will warm your heart. It’s the perfect comfort food.
This beef and noodles recipe is the perfect solution for a busy family. It’s simple to make and your crockpot will do all the work for you!
Plus, it’s hearty and comforting – perfect for those nights when you just want to stay in and have family time. So give this recipe a try and let us know what you think!
View postSheet Pan Chicken Fajitas – a quick and easy one-pan chicken dinner with tons of flavor that’s ready in no time.
Do you ever find yourself short on time when it comes to dinner? Well, have I got the perfect solution for you! These sheet pan chicken fajitas can be on your table in less than 30 minutes, and they’re packed with flavor.
Plus, they’re a great way to get your family eating healthy. So what are you waiting for? Give these fajitas a try tonight!
Who doesn’t love a good fajita? This easy sheet pan chicken fajitas recipe is perfect for busy families. The best part is that there’s hardly any clean-up! So put your feet up and enjoy a delicious dinner.
I love this recipe because I can have dinner on the table in 30 minutes flat. I’m talking start to finish. But the best part is that we don’t have to sacrifice flavor for a quick and easy meal.
I know you’ll love these as much as we do. Be sure to pair them with my homemade white corn tortillas too!
A fajita refers to the strips of meat used in the dish, as the literal definition of fajita means “little girdle” or a “tiny strap.” This was originally carne asada, but the term has evolved over the last hundred years to include a variety of other meats including chicken and seafood.
Traditionally, fajitas are served with special fajita seasonings and served on a corn or flour tortilla. However, the term is so broad that it gives you a lot of latitudes when deciding how best to prepare the dish by making it your own.
If you would prefer to achieve a more tender cut of meat when preparing your fajitas, you will need to be sure to marinate it before baking. If you are looking for a good marinade, be sure to try my recipe for the Best Chicken Marinade.
The acidity of the vinegar works well for breaking down the muscle fibers in the chicken while the remaining ingredients provide a juicy and flavorful experience.
Yes! Keep in mind that the smaller size of the toaster oven will make it more challenging to create enough space between all of your ingredients. If all of the components are on top of each other on the sheet pan, they will not cook properly. This is why I would recommend either halving the recipe or dividing the full-scale recipe into two batches.
When following most recipes, the color of the bell peppers that you use is only for aesthetic purposes. However, there is a difference in flavor between the different colors.
Notably, green bell peppers are the least ripe of them all and have a more bitter flavor, though they will still have that distinct bell pepper flavor along with the spiciness. As you move down the color scale from yellow to orange, to red, bell peppers get progressively sweeter and fruitier.
The variation in flavor makes a nice medley when mixed together in a fajita. Be sure to choose the colors based on how sweet you would like your dish and experiment with combining flavors too!
Absent any kind of marination for your chicken and veggies, the acidity of the lime juice helps to make all of your ingredients more tender during the cooking process. This is a much better experience when eating a fajita because you want to be able to bite right through all of the contents without getting stuck and pulling out the rest of the meat or a long strand of bell pepper.
Traditionally fajita seasonings will include cumin or chili powder. When making a fajita seasoning at home, you will also want to add other spices like garlic powder, salt, dried onions, cayenne, white sugar, and paprika.
Generally, a recipe would call for a chili powder base with the remaining ingredients to balance the spiciness. Here is what I use when making fajita seasoning.
I recommend making my Homemade Fajita Seasoning to keep on hand!
For additional flavor, you may want to add a bit of cilantro, feta cheese, or a squirt of fresh, homemade crema to the top of your fajitas. These toppings have the added benefit of making your fajitas look beautiful!
These fajitas would go very well with a side of my Restaraunt Style Refried Beans or my Mexican Street Corn Salad. Both of these recipes are lighter sides that compliment the spicy, savory flavor of your fajitas.
This sheet pan chicken fajitas recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made baked fajitas before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy sheet pan dinner recipe, you’re going to love these other quick and easy dinners too. Please click each link below to find the easy, printable recipe!
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Vegetarian Dumplings are made with fresh mushrooms and sesame seeds. Great when served with this delicious homemade garlic chili oil.
Dumplings are a classic dish that can be made with meat or vegetables. Today, we’re making them vegetarian-style with a mix of garlic, onions, and mushrooms.
The filling is simple to make and easy to customize with your favorite veggies. So why not give them a try this weekend? They make the perfect appetizer or main course!
One thing I can never get enough of is dumplings or potstickers. There is just something about these little bites full of a delicious filling. I could eat them every single day.
So, I obviously can’t get take-out every single day. That’s where making these tasty little gems at home comes in. They are oh so delicious and I love them SO MUCH. I know you’ll love them as much as we do.
Shiitake mushrooms are famous for adding umami (a savory, pleasant flavor) to any dish. They can best be described as a strong, buttery flavor that tastes like bacon to some.
Despite their ability to elevate a dish, shiitake mushrooms are not always available at your local supermarket. For this dish, it is perfectly acceptable to substitute with any of your favorites, including button or portobello mushrooms.
If you were to remove your wontons from the pan before adding the ice cubes, you would find that the center did not cook through and the outside is very crunchy and hard. Adding the ice and placing a lid over the pan both steams the wonton wrappers and cooks the contents more thoroughly.
This recipe specifically calls for adding ice over liquid water to minimize the amount of splashing that would occur when adding it to a hot pan.
There are a lot of alternatives to wonton wrappers one can use. A couple of good alternatives would be rice paper or dumpling wrappers.
Though both of these options serve the same purpose as a wonton by containing the delicious filling in a bite-sized form, they may not taste exactly like the wonton wrapper. To make the rice paper taste more like a wonton, simply fry them to add a bit of crispiness to the outside.
Absolutely! The process of making wonton wrappers at home is very easy. All you would need is one egg, ⅓ cup of water, 2 cups of flour, and ½ teaspoon of salt.
When making your wonton wrappers, start by combining the flour and salt, then make a well in the middle of the mixture for you to add your water and egg to the bowl.
When adding the egg and the water, combine them in a separate bowl first, then add them to the bowl of flour and salt. When added, mix all the ingredients together until well combined.
After all of your ingredients are well combined, knead the dough until it is more of an elastic consistency, then ball it. After allowing the ball of dough to sit for about ten minutes, you are ready to cut it into smaller, more manageable sizes (into quarters for instance) and roll it into a thin, flat sheet.
After cutting the sheet into the size of wonton wrappers you would like (wonton wrappers are traditionally 3 x 3 squares) you are ready to include them in this recipe.
Store-bought minced garlic is a perfectly acceptable alternative to fresh cloves of garlic. Generally, I am more likely to have this on hand than fresh garlic since it is jarred and stored in the refrigerator. However, I would discourage relying on garlic powder as a substitute in this recipe since it will not have the same ability to incorporate its flavor throughout the filling.
You bet – if you want to add a little pork or chicken inside instead of the mushroom or in addition to the mushrooms – that is always a super tasty option.
Most of the time, the flavor is the only part of a dish that hinges on the use of certain dry ingredients. This is great because you can omit most dry ingredients without sacrificing the consistency of certain sauces, or the integrity of the overall dish.
In this instance, you can refrain from using red pepper flakes in this recipe if you do not prefer the spice that they add to the dish.
These dumplings are versatile enough to be part of the main dish by pairing them with some white rice and broccoli or to be used as a side dish for a vegetable stir fry. If you are looking for a good dish to pair with your dumplings, be sure to try my simple Teriyaki Stir Fry recipe.
Provided that you did not leave them at room temperature after cooking or during serving for more than an hour, you can store your dumplings in the refrigerator for up to two days before you should make another batch.
It is important to know that the refrigerator does not stop the growth of microbes in your food, but slows their reproduction. This means that if you leave your food at room temperature for too long, you will be starting with more bacteria when you put it in the refrigerator, providing more organisms that can replicate once they are allowed to sit in your food.
No, you can omit the sesame seeds if you like. I just love how pretty they make the dumpling and how visually stimulating they are. Plus they give a great nutty flavor when cooked like this.
You bet – dumplings are great when made in the instant pot. They just won’t have that crisp as you get in the skillet. However – you can cook them in the skillet afterward for a couple of minutes.
To make in the instant pot – place them in a bamboo steamer with the lid on top of your rack at the bottom of the pot. Add 1½ cups of water.
Put the lid on and set the valve to seal. Select the steam setting and set the time to 7 minutes.
Use a quick pressure release to release the pressure once done.
This dumpling recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade dumplings before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this savory dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this vegetarian dumplings recipe, you’re going to love these other Asian cuisine recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Vegetarian Dumplings as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Jerk Chicken Recipe is a fiery Jamaican dish that we made in the slow cooker with a mixture of herbs and spices. Perfect for an easy family dinner!
Are you looking for a delicious and easy-to-make jerk chicken recipe? Look no further! This incredible dish can be made in your slow cooker, so it’s perfect for busy families.
Plus, the bold flavors will leave everyone asking for more. Give this recipe a try today!
View postPerfect crispy crust, chewy cheese, and fresh tomatoes. This Cast Iron Skillet Pizza is simple, easy to make, and will become your go-to for weeknight dinners.
There’s something about pizza that just brings people together. Whether you’re sharing a pie with your family or grabbing a slice with your friends, pizza is always a good time.
And while there are plenty of ways to enjoy this classic dish, cast iron skillet pizza might be our new favorite way to eat it. Not only does this method result in an extra-crispy crust, but it also cooks the toppings evenly, so every bite is delicious. Ready to try it for yourself? Here’s how to make cast iron skillet pizza at home.
Debunk the idea that pizza is just delivery food. With this recipe, you can create your own pizza in less time than it would take to order from the local pizzeria and wait for it to arrive.
With a cast-iron skillet and a little bit of creativity, you can make your own delicious pizza right at home in hardly any time at all. This is the perfect recipe for families because it’s easy to customize each pizza to everyone’s liking. So grab your skillet and get ready to create some tasty pies!
Storing leftover pizza is always a challenge, whether it’s in the fridge or freezer. If you have leftover skillet pizza, there are a few things you can do to make sure it stays fresh and delicious.
First, if the pizza is still hot, let it cool down to room temperature before storing it. This will help prevent the pizza from drying out.
Once the pizza is cool, wrap it tightly in cling wrap or aluminum foil. If you’re going to eat the pizza within a day or two, it can be stored in the fridge. Otherwise, wrap it again in a layer of foil or plastic and freeze it for up to two months.
When you’re ready to eat the pizza, thaw it in the fridge overnight and then reheat it in a skillet over medium heat until warmed through. Enjoy!
The key here is preheating the cast iron prior to adding the crust. You want to give it that initial sizzle when it is added to the pan before placing it in the oven. Make sure to work carefully – that cast iron will be VERY HOT.
You bet! If you are short on time you can always use a refrigerated dough from the store. I also have a very easy homemade dough recipe that is super simple to make and only calls for a couple of ingredients. It is what we use for most of our homemade pizza recipes.
Cast iron is a great material for pizza because it retains heat well and ensures an even, crispy crust. If you’re using a cast-iron skillet to make your pizza, be sure to preheat it in the oven before adding your toppings.
Yes, you can reheat leftovers in a cast-iron skillet. Just be sure to heat the skillet over medium heat so that the pizza doesn’t stick or burn. You can also place the leftovers on a baking sheet and warm it in the oven. Enjoy!
Cornmeal helps to create a crispy crust and also prevents the dough from sticking to the skillet. If you don’t have cornmeal, you can use flour, but the pizza won’t be quite as crispy.
A 12-inch skillet is a good size to use for a large pizza. If you want to make mini pizzas, you can use a 6-inch skillet.
Yes, you can add extra toppings to your skillet pizza. Just be sure not to overload the pizza so that the crust remains crispy. Keep in mind that the more toppings you add on, the longer it will take for the crust to cook completely in the center. So you could end up with the edges burning while you are trying to get the center to cook.
This skillet pizza recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pizza before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this pizza recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pizza recipe, you’re going to love these other pizza recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Skillet Pizza as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
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Air Fryer Orange Chicken is a quick and easy meal to get you out of the kitchen in less than 30 minutes. Better than takeout that’s simple, easy, and delicious!
Do you love orange chicken from your favorite Chinese restaurant, but hate the guilt that comes with eating it? With an air fryer, you can enjoy this dish without all the added calories.
Air frying is a great way to cook food evenly and quickly, so this dish is ready in no time. Plus, the orange sauce is absolutely delicious. Give this recipe a try for a healthy and tasty meal.
Honestly – Forget take-out! This air fryer orange chicken is better than anything you can get from a restaurant. It’s easy to make, and the orange flavor is delicious.
When we moved out of the city – getting takeout became far more difficult. So we went back to the days when we made all of our favorites ourselves. I think we forgot just how easy it is to make these tried and true favorites – especially now that we can do it in the air fryer instead of on the stovetop.
If you’re looking for a new and exciting way to make chicken, give this recipe a try. Your family will love it!
To store leftover orange chicken, let it cool completely before transferring it to an airtight container. You can keep leftovers in the fridge for up to 3 days, or you can freeze them for up to 1 month. When ready to enjoy your orange chicken again, simply reheat it in the air fryer for a few minutes. Enjoy!
Yes – you can make this dinner ahead of time. But keep in mind that the coating on the chicken will not be as crispy once you reheat it.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
Honestly – either will work just fine. You will still end up with a fantastic dish even if you cube the chicken tenders or boneless skinless chicken breasts. I just prefer the breast over the thighs for this.
Orange chicken is a popular Chinese dish that consists of chicken breast meat that has been battered and fried, then coated in a sweet and sour orange sauce. In some cases, the recipe calls for additional components such as pineapple or green bell peppers.
The recipe’s origins are in China. However, the large Panda Express chain claims to be the real inventor of “Orange Chicken” as a substitute for General Tso’s chicken or sweet and sour chicken. There’s no way to know whether it’s true or not – but it’s certainly delicious.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
Yes – if you want to bake this chicken instead, just prepare as directed and then bake in a 400-degree oven for 20-25 minutes or until cooked through.
Well- it wouldn’t be orange chicken anymore, but if you want to change it up you can use pineapple juice instead. This will make it really similar to my pineapple chicken recipe – which is a real crowd-pleaser.
No, not really. There is a little bit of a bite with the addition of the crushed red pepper flakes in the sauce. But if you only like the sauce to be sweet you can leave out the crushed red pepper.
No worries – you can work in batches. If you have trouble getting it all to fit – please don’t crowd the chicken in the basket. It needs airflow to cook properly. Just make all of the chicken in the cornstarch and then cook what will fit. Then remove and cook the remaining chicken. Then toss it all in the sauce together.
You bet – I do have a recipe for making traditional orange chicken. But you will basically follow the steps here with coating the chicken. But instead of air frying it, you will fry it in a large pot of oil. Once done you can coat it with the sauce.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
I don’t usually have a problem with sticking in my air fryer, but if you do— line the air fryer basket with parchment paper liner MADE FOR AIR FRYERS WITH PERFORATIONS before you add the chicken.
Yes! Flour is a wonderful substitute for corn starch as it has starch in it already. Keep in mind that the flour won’t crisp as nicely as the cornstarch – so you might have to cook a bit longer to get the desired crispiness.
Orange chicken can be served with white rice and steamed vegetables for a complete meal. Other possible sides include noodles, salads, or stir-fried vegetables. Here are a few other recipes we like to serve with this chicken.
Instead of corn starch, you can swap it out and use NOW Psyllium Husk Powder, Viva Coconut Flour, and Bob’s Red Mill Flaxseed Meal to coat the chicken. You’ll still get crispy chicken without the added carbs.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy air-fried chicken recipe, you’re going to love these other air fryer recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fryer Orange Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Smoked Spatchcock Turkey is a great option any time of year or for your next holiday feast. This Traeger turkey recipe is easy to follow and results in a juicy, flavorful bird that will be the centerpiece of your meal.
When it comes to making turkey it is a passion for us. We started out more than 25 years ago without a clue on how to make a turkey. We tried cooking it from a semi-frozen state, opened the oven and basted a bazillion times, and made mistake after mistake.
But we vowed to not only master it – but make it super easy and AMAZING TOO! Here is our recipe for smoking a turkey on the Traeger (pellet grill) spatchcocked style. I know you’ll love it.
Smoked Beef Brisket is a classic barbecue dish that is perfect for summer cookouts. Traeger pellet grills make it easy to get the perfect smoke flavor, and the results are juicy and delicious. Here’s how to make smoked beef brisket on your Traeger grill.
When it comes to bbq there is one thing that every griller must master – brisket. For the longest time, we tried making brisket in the oven or on a gas grill – it was never quite what we wanted.
Then we got a Traeger smoker and it was a complete game-changer. Tender, juicy, falling apart beef brisket turned into one of the easiest and MOST DELICIOUS things we make during bbq season. You won’t believe how simple this is and I know you’ll love it.
View postSlow-cooked and smoked, these Pork Belly Burnt Ends have a melt-in-your-mouth texture and rich and tangy-sweet, smoky flavor.
Have you ever enjoyed burnt ends before? I had the pleasure of traveling to Kansas City for a retreat with some friends some years back. The first place we stopped after leaving the airport was a great BBQ place for some lunch.
Because I’m all about the super tender and saucy meat – I ordered the burnt ends at the suggestion of a friend, not knowing what really to expect. I was instantly in love and immediately set out to make my own tried and true recipe when I returned home.
View postSlow Cooker Barbecue Ribs are the perfect dish to serve for any family gathering, potluck, or party. This twist on a classic recipe makes a moist and tender rib that everyone loves.
Slow Cooker Barbecue Ribs are the perfect summertime meal! No need to heat up the kitchen with the oven, simply let your crockpot do all the work.
The ribs come out tender and full of flavor, just like they were cooked on the grill. Serve them with your favorite sides and enjoy!
When it comes to BBQ we are known for our ribs. Friends and family rave over our rib recipes and for good reason. Many of our recipes have been made by millions of people and we are flooded with raving reviews.
Over our 25+ years together we have worked hard to make amazingly delicious rib recipes that are also easy to make so that everyone can “wow their crowd” with some crazy good food.
I know you’ll love this super simple recipe that is great for summer when you want to keep the kitchen cool and the activity to a minimum.
Frozen peaches make for the most convenient way to prepare this recipe. However, nothing beats the summer flavors that come with fresh peaches, making them a terrific addition to this recipe. Just make sure you budget extra time for cutting and peeling them, as this can be a very long process.
This recipe will turn out great if you use your favorite barbecue sauce. However, if you feel like mixing it up a little, you may find that sweet sauces will do best for marrying the flavor of the peaches.
These sauces typically have a brown sugar base and caramelize when cooked. You can try this recipe with my Texas BBQ Sauce, which has that sweet brown sugar base but still has a little kick.
These ribs can be stored in the refrigerator for up to four days. Be sure that you promptly refrigerate any leftovers to minimize the number of microbes that grow rapidly at room temperature. Typically, you only have about an hour before the population of microbes on your food could start to become unsafe or reduce the amount of time it can be stored in the refrigerator before it spoils.
Reheating Slow Cooker Barbecue Ribs can vary by the type of meat you used. However, both spare ribs and baby back ribs will dry out when you put them in the microwave. Be sure to add a little extra barbecue sauce before trying to reheat to avoid this issue.
There are a few reasons why your slow-cooker spareribs might be tough. One possibility is that you did not remove the membrane from the back of the ribs before cooking them. The membrane can make the ribs tough, so be sure to remove it before cooking.
Another possibility is that you under or overcooked the ribs. Slow-cooker ribs should be cooked on low for 6-8 hours, or on high for 3-4 hours. Any longer than that and they will start to dry out and become tough. If your ribs are tough, try cooking them for a shorter amount of time next time. With this recipe, they should be very tender when they are ready to serve.
It is all about what type of experience you are going for. Spare ribs tend to hold together well and carry a much richer flavor. But baby back ribs usually deliver that fall-off-the-bone tenderness that people typically associate with a good rib.
I personally prefer to use baby back ribs when I make this recipe because you get more of a buttery, tender flavor with that variety.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work with this recipe.
You can also make your own brown sugar with my Homemade Brown Sugar recipe.
The easiest way to remove the membrane from the back of the ribs is to use a sharp knife. First, make a small incision in the membrane and then peel it away from the ribs. If you have trouble getting started, you can also use a paper towel to get a grip on the membrane. Once you have removed the membrane, your ribs will be ready to cook!
You do not have to make these ribs spicy if you don’t want to. Many of the dry ingredients in this recipe can be substituted for others so you can change the flavor as you see fit. You can try adding some dried onions or a little rosemary to complement the tanginess of the barbecue sauce and the sweetness of the peaches.
When I have these ribs, I like to incorporate the flavors of summer with some of my fresh Sea Salt Garlic Corn, Grilled Corn Pasta Salad, or my best Macaroni Salad. These dishes are easy to prepare while you are waiting for the ribs to finish in the slow cooker and they compliment the sweetness of the peaches. Here are a few other great recipes to serve with these ribs…
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
If you would like to add a little more of a smoky flavor to your ribs, you can put them on the barbecue after they have been cooked thoroughly in the slow cooker. However, this does require you to plan ahead and cut your ribs into smaller sets so that they don’t fall apart as easily when you transfer them to the barbecue.
I find that my Traeger is perfect for adding that signature smoked flavor to this recipe. If you don’t have a Traeger, you can ignite some hickory, mesquite, or applewood chips in a foil packet with small holes poked in the top for airflow. This restricts the amount of oxygen that can get to the flame, causing the wood to smolder and smoke.
Another way to add a smokier flavor would be to add a couple of drops of liquid smoke to the slow cooker before cooking. This gives a great “from the bbq” flavor that will be just what you are looking for.
If you love this easy slow cooker rib recipe, you’re going to love these other rib recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Slow Cooker Barbecue Ribs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Traeger Smoked Chicken Thighs are the perfect summertime BBQ dish. They’re juicy, flavorful, and easy to make. Everyone loves them!
When it comes to making dinner – I love to take it outside on the grill. When the weather gets nice it seems we make as much as we can on our Traeger.
These bone-in chicken thighs are no different. You’ll love how they are tender and juicy and have such a wonderful smoky flavor!
View postSmoked Tri-Tip Roast is flavorful, tender, and juicy and is perfect for the Traeger. Great for backyard BBQs, summer gatherings, and more!
Traeger Smoked Tri-Tip Roast is the perfect way to enjoy beef sirloin. This cut of meat is known for its rich flavor, and when smoked, it takes on a delicious smoky taste that will have your mouth watering.
This recipe is the perfect way to enjoy a family-style meal with friends and family. Smoked tri-tip beef roast is easy to prepare and loaded with flavor.
If you don’t have a smoker – try our recipe for making tri-tip on the grill.
For many years we would make a sirloin roast in the oven. But once we got our Traeger – we were absolutely hooked on the amazing flavor it can have when using the smoker.
I mean- you can’t get a beautiful smoke ring like that when baking it in the oven. Nothing compares to making this beef recipe on the Traeger or pellet-style grill.
**Pair these with our Texas BBQ Sauce!
We love to have leftovers for sandwiches, salads and dinner the next night. Place them in an airtight container and keep them refrigerated for up to 4 days.
You bet! I don’t recommend trying to double this on the small camper Traeger as it really can only hold one of these. But we can fit up to 4 of them on our pro-grill Traeger making doubling, tripling, or quadrupling this recipe so easy.
So – if you are using a thermometer throughout the smoking process, (instead of just poking and checking occasionally) you will notice something called the stall.
When the collagen in meat breaks down, the temperature will stop rising for a period of time. It’s aggravating, but every time-consuming cut of meat will have this. Brisket and pork shoulders are notorious for it.
Just continue to let it cook, be patient, and know that it is all worth it when you get to the end and you can enjoy the juiciest and most delicious cut of meat you’ve ever had!
We pair tri-tip with so many things. But since we are typically smoking meat in the summer/warmer months – here are some of our absolute favorite BBQ pairings you’ll want to serve alongside this delicious meat!
A tri-tip is a cut of beef that comes from the bottom sirloin. This particular cut is known for its rich flavor, and when smoked, it takes on a delicious smoky taste that will have your mouth watering.
Because it is a leaner cut of meat, it is important not to overcook it, as it can become tough. When cooked correctly, however, tri-tip is an incredibly flavorful and juicy piece of meat.
Your smoker is just like your oven – if you open the lid or open the door repeatedly then you are letting the heat out. Each time you do that you add cold air in and the smoker just has to work that much harder to get back up to temp so it can continue to cook at the proper temp.
This just makes the meat cook that much slower. So just leave the lid closed, rely on your thermometer, and be patient!
Feel free to use any flavor pellets you like. We prefer hickory, applewood, pecan, or cherry wood.
Don’t miss our Smoked Boneless Leg of Lamb for an easy holiday main dish!
We aren’t wrapping for this recipe until we get to the middle part of this recipe. I don’t recommend going without the wrap for the entirety of the cooking process for this roast.
Basically wrapping helps to get through the stall faster. Wrapping is sometimes referred to in BBQ circles as the “Texas crutch,” since it helps you get over the stall hump.
So if you forgot to get things going earlier in the day or just have a bit less time to be patient – wrapping is the way to go.
The meat can take longer to cook without being wrapped, as well as lose moisture over time. The moisture in the meat is trapped when it’s wrapped.
There’s no need to spritz the meat while it’s smoking, but you may if you want to. Spraying the beef with apple juice or apple cider vinegar every 45 minutes to an hour will keep it moist and allow for a little more smoke to stick.
Simply fill a clean spray bottle with apple juice or apple cider vinegar and spray the meat every 45 minutes. You can also use bourbon for added flavor.
You can also just place a small heat-safe bowl filled with your liquid of choice inside the smoker while the meat is cooking.
I would say that most standing Traeger models can handle a whole lot of meat. We have the Pro 34 in blue & we take out the swinging rack from the lid when we make large things like a turkey – but I don’t think that is necessary for this beef roast. We have even made this recipe on our portable Ranger model that we use for camping and it had enough space.
It is not necessary to flip tri-tip when smoking it, as the meat will cook evenly all the way around.
This beef recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never cooked on your smoker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Smoked Tri-Tip Roast recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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If you love chicken parmesan but don’t love all the work that goes into making it, Slow Cooker Chicken Parmesan is for you! It’s easy to throw together and results in a delicious, hearty meal.
This slow cooker chicken parmesan recipe is a family favorite! You can prep it and set it and forget about it while you get everything else ready for your next meal.
It is the ultimate crockpot meal! You’ll love how easy it is to throw together, and you’ll love how delicious it tastes!
I’m all about the super easy when it comes to making dinner. But with really watching carbs to balance things like insulin resistance – we have been more mindful of what we are making.
So high protein meals are where it’s at for us at the moment. We made this – let the kids have the pasta to go with it, while we paired our delicious cheesy chicken with a salad.
I have to say – this is AMAZING and you just can’t beat how simple it is to make.
For this recipe, we will be using mushrooms, onion, olive oil, chicken breasts, pasta sauce, dried basil, dried oregano, bay leaves, mozzarella cheese, parmesan cheese, and fresh basil to garnish. You’ll also need cooked spaghetti for serving.
We will be using a 6 or 7-quart slow cooker or larger and a large 12” skillet.
Once the dish has cooled completely you can store it in the refrigerator in an airtight container for up to 4 days.
Yes, this dish freezes well. Freeze in a resealable bag, or freezer-safe container for up to 3 months. Prepare the spaghetti noodles at the time of eating though.
This will depend on the size of the chicken breasts you buy. The ones in the images here are good size (big) chicken breasts and that is a 6-quart slow cooker. I wouldn’t go any smaller than the 6-quart unless you are cutting this recipe in half.
Yes, pick your favorite. I happen to like sauces that contain less sugar but, this should be your choice of favorite pasta sauce in order to make this dish work for you best.
Nothing, it’s the exact same dish, just pronounced differently.
This depends on what type of diet you are on. It should be avoided if you are on a low-calorie diet. It is very high in calories. However- this would be a completely acceptable dish if you were on a diabetic diet, low carb, or have metabolic syndrome or insulin resistance – PROVIDING YOU DON’T SERVE THIS OVER PASTA.
You can make this and enjoy just the chicken and mushrooms without the spaghetti. Be sure to check your pasta sauce for added sugar. There are some brands that offer ones without sugar being in the top three ingredients on the list.
Usually, the #1 choice here is spaghetti. Then you can also serve with veggie noodles, Caesar salad, cauliflower salad, broccoli salad…. Even mashed potatoes taste great with this dish.
There is some debate about making frozen chicken in a slow cooker. While I know many people that do just toss the frozen chicken in there – the issue is that because it is frozen the chicken spends too much time either not being cold enough or hot enough to prevent bacteria growth when it is cooking from a frozen state.
It just takes too long for it to completely thaw and then reach proper temperature – which can lead to unsafe consumption.
Sure! If you’re not a fan of mozzarella, you could try using cheddar cheese or even Swiss cheese.
The Parmesan cheese is really what gives this dish its flavor, so we wouldn’t recommend leaving it out. However, if you’re in a pinch, you could try using Romano cheese instead.
While this chicken recipe is the main dish, there are a couple of recipes we like to serve alongside this delicious dinner.
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
Adapt this recipe – you can change up the type of cheese, mix in some ground sausage to the sauce before adding it to the cooker, or even add veggies to make it completely different.
If you love this easy chicken parmesan recipe, you’re going to love these other dinners too. Please click each link below to find the easy, printable recipe!
Spinach Stuffed Chicken Parmesan
Chicken Parmesan Grilled Cheese Sandwich
Slow Cooker Chicken Parmesan Soup
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Ribs are a staple of barbecue cook-offs and summer picnics. Make this award-winning recipe for Smoked Beef Ribs that everyone loves!
Who loves ribs??!! Ribs are one of our favorite things to make. For many years when we lived in Nevada, we would go to the rib cook-off every fall and sample all they had to offer.
Needles to say, it was quite an experience and one that we try to recreate here in Idaho at least a couple of times during the summer months.
**Pair these with our Texas BBQ Sauce!
While we mostly make baby-back pork ribs, when we make a trip to the butcher to restock the freezers, we pick up a few packs of these beef ribs.
I have to say – they are absolutely scrumptious and I always wonder why we don’t make them more often. They are so juicy and tender. I know you’ll love them!
If you happen to have any leftovers, place them in an airtight container and keep them refrigerated for up to 4 days.
You bet! Even the small camper Traeger can hold at least a couple of these racks of ribs side-by-side. So when we are cooking for a crowd, we can fit 4-5 racks on our pro-grill Traeger making doubling, tripling or quadrupling this recipe so easy.
I would say that most standing Traeger models can handle a whole lot of meat. We have the Pro 34 in blue & we take out the swinging rack from the lid when we make large things like a turkey – but I don’t think that is necessary for this ribs recipe. We have even made this recipe on our portable Ranger model that we use for camping and it had enough space.
There’s no need to spritz the meat while it’s smoking, but you may if you want to. Spraying the beef with apple juice or apple cider vinegar every 45 minutes to an hour will keep it moist and allow for a little more smoke to stick.
Simply fill a clean spray bottle with apple juice or apple cider vinegar and spray the meat every 45 minutes. You can also use bourbon for added flavor.
You can also just place a small heat-safe bowl filled with your liquid of choice inside the smoker while the meat is cooking.
Your smoker is just like your oven – if you open the lid or open the door repeatedly then you are letting the heat out. Each time you do that you add cold air in and the smoker just has to work that much harder to get back up to temp so it can continue to cook at the proper temp.
This just makes the meat cook that much slower. So just leave the lid closed, rely on your thermometer, and be patient!
We pair these beef ribs with so many things. But since we are typically making them in the summer/warmer months – here are some of our absolute favorite BBQ pairings you’ll want to serve alongside these delicious ribs!
Any type of smoker can be used for smoking beef ribs, but we recommend using a Traeger Smoker. The Traeger Smoker uses wood pellets to create smoke, which gives the beef ribs a delicious flavor.
So – if you are using a thermometer throughout the smoking process, (instead of just poking and checking occasionally) you will notice something called the stall.
When the collagen in meat breaks down, the temperature will stop rising for a period of time. It’s aggravating, but every time-consuming cut of meat will have this. Brisket and pork shoulders are notorious for it.
Just continue to let it cook, be patient, and know that it is all worth it when you get to the end and you can enjoy the juiciest and most delicious cut of meat you’ve ever had!
We aren’t wrapping for this recipe until the end when the meat needs to rest. However – there are plenty of people that swear by wrapping.
Basically wrapping helps to get through the stall faster. Wrapping is sometimes referred to in BBQ circles as the “Texas crutch,” since it helps you get over the stall hump.
So if you forgot to get things going earlier in the day or just have a bit less time to be patient – wrapping is the way to go.
The meat can take longer to cook without being wrapped, as well as lose moisture over time. The moisture in the meat is trapped when it’s wrapped.
If you love this beef ribs recipe, you’re going to love these other Traeger and grilling recipes too. Please click each link below to find the easy, printable recipe!
This beef ribs recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made smoked ribs before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this recipe for Smoked Beef Ribs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Break out the Traeger or pellet grill! This Smoked Pork Butt is made with a flavorful rub and perfectly smoked until juicy and tender.
Smoked pork shoulder is a delicious and easy way to cook pork. It’s a great option for dinner, and it’s also perfect for leftovers. A smoked pork shoulder is made with a pork butt, which is a cut of meat from the shoulder of the pig. The pork butt is heavily marbled with fat, which makes it ideal for smoking.
Smoked pork shoulder is best cooked on a Traeger, but it can also be cooked in a smoker or oven. The key to smoking pork shoulder is to cook it low and slow. Pork shoulder should be cooked at a temperature of 225 degrees Fahrenheit for 8-10 hours but sometimes up to 15 depending on the size of the pork.
View postAir Fryer Hot Dogs are a quick and easy dinner option that the whole family will love. Fast and easy to make – ready in less than 10 minutes!
Who loves hot dogs? We are all raising our hands here. They are a favorite here in our house!
Hot dogs are a staple food of summer barbecues and cookouts. And now, you can cook them in your air fryer! Follow this recipe to make delicious, crispy hot dogs that your family and friends will love.
View postThis Sesame Chicken Recipe made in the Air Fryer is crispy, juicy, and perfectly seasoned. It’s the perfect weeknight meal when short on time.
Making sesame chicken in the air fryer is a quick and easy way to get dinner on the table. This dish is full of flavor and can be made in just a few minutes. Plus, it’s a healthier option than deep-fried chicken.
The best part is that not only does it taste just as good, if not better, than take-out – but it is so much faster than driving to pick it up or waiting for delivery.
Now that we don’t live in the city, we have had to go back to making our own favorite dishes from places we used to get take-out from all the time. Fortunately, it is super easy to make recipes like this sesame chicken.
For years we would make this the traditional way in the big pot of oil on the stove. But now we love being able to skip the oil and speed up the process by breaking out the air fryer instead. Fast, easy, and convenient.
Air fryer sesame chicken is a quick and easy way to get dinner on the table. This dish is full of flavor and can be made in just a few minutes. Plus, it’s a healthier option than deep-fried chicken.
Sesame chicken can be served with white rice and steamed vegetables for a complete meal. Other possible sides include noodles, salads, or stir-fried vegetables. Here are a few other recipes we like to serve with this chicken.
To store leftover sesame chicken, let it cool completely before transferring it to an airtight container. You can keep leftovers in the fridge for up to 3 days, or you can freeze them for up to 1 month. When ready to enjoy your sesame chicken again, simply reheat it in the air fryer for a few minutes. Enjoy!
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
Honestly – either will work just fine. You will still end up with a fantastic dish even if you cube the chicken tenders or boneless skinless chicken breasts. I just prefer the breast over the thighs for this.
No worries – you can work in batches. If you have trouble getting it all to fit – please don’t crowd the chicken in the basket. It needs airflow to cook properly. Just make all of the chicken in the cornstarch and then cook what will fit. Then remove and cook the remaining chicken. Then toss it all in the sauce together.
Yes – if you want to bake this chicken instead, just prepare as directed and then bake in a 400-degree oven for 20-25 minutes or until cooked through.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
Yes! Flour is a wonderful substitute for corn starch as it has starch in it already. Keep in mind that the flour won’t crisp as nicely as the cornstarch – so you might have to cook a bit longer to get the desired crispiness.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
Instead of corn starch, you can swap it out and use NOW Psyllium Husk Powder, Viva Coconut Flour, and Bob’s Red Mill Flaxseed Meal to coat the chicken. You’ll still get crispy chicken without the added carbs.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy sesame chicken recipe made in the air fryer, you’re going to love these other air fryer recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Sesame Chicken made in the air fryer as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Chicken Caesar salad is a popular recipe that is easy to make and ready in 5 minutes. It is a healthy and delicious main dish or side.
Many in my family are all about the salad when it comes to dinner. Well – if I’m being honest, they love it pretty much anytime after breakfast. So we make a variety of salads often around here.
One of our favorites is this Chicken Caesar Salad. It is so simple and easy to make with either ready-made ingredients or homemade versions too. I know you’ll love this as much as we do.
View postAdd these delicious Grilled Boneless Chicken Thighs to your grilling menu for an easy, flavorful, and healthy dish the whole family loves.
Grilled boneless chicken thighs are a delicious and simple dish that is perfect for any occasion. These savory chicken thighs are perfect for bbq season, as they can be grilled to perfection on the grill or in the oven.
Whether you’re looking for a quick weeknight dinner or a flavorful main course for your next backyard barbecue, this grilled chicken is sure to satisfy. Simple to prepare and cook quickly, making this recipe an ideal choice for even the busiest of schedules.
Now – when it comes to making chicken on the grill – we almost always start with a chicken marinade. It really helps to make the chicken flavorful and oh so juicy too.
These boneless, skinless chicken thighs are no different. We love them for a quick and easy meal because they come together so quickly.
Just pop all the ingredients in the zip-top bag in the morning and then once the afternoon rolls around – it’s time to fire up the grill. These can be made on any type of grill – gas, charcoal, or pellet-style like a Traeger.
Absolutely – you can use boneless, skinless chicken breasts instead of chicken thighs! The chicken breast tastes great when cooked on the grill. Increase the cooking time to about 20 minutes or until the juices run clear – make sure the internal temp of the chicken reaches 165 degrees before serving.
Marinating chicken is a quick and easy way to infuse all the flavors that make it juicy and flavorful. It helps to lock in the juices and make that chicken the best thing you have ever eaten before.
It won’t take very long to make the grilled chicken thighs. It’ll take about 10 minutes or less to prepare the marinade. You’ll need to let the chicken sit in the marinade for at least an hour – but we call for 8 hours. I like to prep in the morning and then it is ready by the time we want to make dinner.
Once your chicken sits in the marinade long enough, it’s only going to take a maximum of 10 minutes to cook it on the grill before it is cooked through.
The general rule is about 1/2 of a cup of marinade for every 1-1.5 pounds of chicken. You can increase this recipe as needed depending on how much you are serving.
Remember though – you can’t reuse marinade for sanitary reasons. So be sure to make only what you will need and discard it once you have removed the chicken.
I see a lot of people doing this because they believe that it will help the marinade soak into the pieces of chicken. But just as I discourage people from using a fork to flip meat and chicken on the grill (because it breaks the seer and allows the juices to leak out – causing a dry result) I am also going to discourage you from poking holes before marinating.
Doing so will dry the pieces out faster when they are cooking. All the juices you just infused by marinating will then leak out of all those holes while it cooks.
Leftover Grilled Boneless Chicken Thighs can be stored in the fridge for up to four days in an airtight container. To reheat, simply heat them up in the oven or on the stove until warmed through.
If you prefer to cook Grilled Boneless Chicken Thighs in the oven, simply preheat your oven to 400 degrees F and line a baking sheet with foil.
Coat the chicken thighs in oil or butter and lay them on the prepared baking sheet. Bake for 15-20 minutes, until cooked through and golden brown.
The possibilities are endless when it comes to side dishes to pair with this chicken dinner. But here are a few of our favorites…
This chicken thigh recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made grilled chicken before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
If you love this easy grilling recipe, you’re going to love these other grilled recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Grilled Boneless Chicken Thighs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Easy Beef Stroganoff recipe is rich, hearty, and filling. Ready in less than 30 minutes and the perfect meal for busy weeknights.
Today we are talking about Easy Family Dinner Ideas again. I don’t think you can ever have too many & the quicker they come together the more I like them.
One thing we always keep on hand is ingredients for Easy Beef Stroganoff. I love this recipe because I can get dinner on the table in less than 30 minutes & the whole family LOVES it. (Don’t miss our easy Frito Chili Pie too!)
This recipe was originally published in February of 2015. It has been updated with new images and FAQ’s since then.
This is definitely something that we make when we have company. I’m not talking fancy company – but more like family who is staying a while company.
It’s fast, easy & inexpensive to make in large quantities. We usually do a batch & a half when people are joining us for this dish.
Store this easy dinner in an airtight container in the refrigerator for up to 3-4 days.
Stroganoff is traditionally served with egg noodles, but it can also be served with rice, mashed potatoes, or a different variety of pasta such as small shells, rotini, or elbows.
Keep in mind that if you are mixing in a different type of noodle, you may need to increase the milk to keep this recipe from becoming too dry. The other types of noodles tend to absorb more moisture.
Yes, beef stroganoff can be frozen. Simply place it in a freezer-safe container and it will keep for 3-4 months. When you’re ready to eat it, thaw it overnight in the refrigerator then reheat it on the stove.
When reheating – place it in a large stockpot and heat over low on the stovetop. You can also pop the lid of the container. add a splash of milk and reheat in the microwave if you are using a microwave-safe dish.
Be sure to not over-cook so the noodles don’t get too soggy.
Yes! If you like mushrooms, you can drain and add 1 small can of mushrooms, or 1 pound of fresh, sliced mushrooms. Add them after you drain the meat. Cook for about 5 minutes before adding the other ingredients.
Egg noodles and white rice are both common sides to beef stroganoff. I recommend serving it with a side salad or steamed vegetables. Here are a few other recipes we often pair with this one.
To make things easier, use frozen chopped onion. You can also use 1 tablespoon of dehydrated minced onion, but it will alter the flavor a bit.
Although creamy beef stroganoff bowls are typically associated with your parents’ or grandparents’ generation, they may just as easily remind you of the previous century. Steak stroganoff was popular in the 1950s and ’60s in the United States, this sour cream-tinged quick-to-make classic beef stroganoff recipe has roots.
It’s as Russian as the name “stroganoff” implies. The beefy recipe was most likely developed in the early 1800s for members of the wealthy Russian Stroganov family to enjoy.
It’s more than likely that the dish was created by a French chef, as browning the meat quickly and making a pan sauce flavored with Dijon are both classic French techniques, but working in St. Petersburg with Russian ingredients, of course!
Beef stroganoff is a dish made with beef and mushrooms in a sour cream sauce. It is typically served over egg noodles or rice.
You bet! You will love this recipe when made in the slow cooker. To make – follow these instructions.
The sauce for beef stroganoff is typically made with beef broth and seasonings. Some recipes also call for tomato paste or Worcestershire sauce, sour cream, or Greek yogurt.
This recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy dinner recipe, you’re going to love these other quick dinner recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Beef Stroganoff as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Crab Cakes are a favorite along the coast. They’re delicious, savory, and can be eaten alone or served with a creamy dip.
This time of year we are all looking for lighter recipes as the weather gets warmer. I know that we don’t like to have heavy meals when we want to be outside enjoying the warmth and sunshine.
So we make recipes like this because not only are they delicious, but they are so incredibly easy to make too. You have to love a good 30-minute dinner like this one.
My mom’s side of the family is from New England. So they made recipes like this all of the time. Things like lobster, crab, and all sorts of things were pretty common.
So I was able to pull my Meme’s old recipe box and find this little gem. You can’t go wrong with a classic like this one!
Crab Cakes are a seafood dish made from crab meat, breading, and seasonings. They are easy to make and can be served as an appetizer or main course.
They can be made with fresh or canned crab meat. If using fresh crab meat, it is important to remove all shells and cartilage before cooking.
Most seafood recipes are complemented with classic Old Bay Seasoning. It’s in the spice aisle at your local grocery store (and likely near the seafood section).
Cajun Seasoning is the best substitute I’ve found for crab and fish. Depending on the variety, Cajun seasoning may be spicier; therefore, I recommend using 1 tsp of cajun seasoning or adding to taste.
There are many different types of crab meat available, but the best type to use for crab cakes is fresh lump crab meat. This type of crab meat is less likely to contain shells or bits of cartilage, which can make your crab cakes tough.
That being said – I opted for canned crab for this recipe. This is from my Meme’s original recipe. She was cooking for 6 kids – so having any type of seafood had to be economical.
Keep in mind that the canned crab can add extra saltiness – so you can reduce the salt in the recipe if desired. However, the canned is a bit more economical and easier to find when you live in Northern Idaho. Whenever possible I will use fresh lump crab meat for these cakes.
If you can’t find or have trouble getting the fresh lump crab but want better quality than the canned option – you can always pick up the pre-packaged kind that is located in the refrigerated section. Just be sure you aren’t getting imitation crab – which in that case, the canned will still be the better option.
Crab cakes can be cooked in a number of ways, but the best way to ensure that they are cooked evenly and thoroughly is to pan-fry them.
To pan-fry crab cakes, heat a layer of oil in a frying pan over medium-high heat. Add the crab cakes to the pan and cook for 3-4 minutes per side, or until golden brown.
Yes, absolutely. This recipe is great for parties because it is so easy to make ahead of time. We like to double and even triple this recipe depending on the number of guests we have coming over. These are a hit for sure.
Crab cakes can also be baked in the oven. To bake crab cakes, preheat the oven to 400 degrees Fahrenheit. Place the crab cakes on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown.
I recommend brushing the tops with a little melted butter when baking to help with the browning.
When properly stored, these will last for 3 to 5 days in the refrigerator. I don’t recommend keeping Dungeness Crab for longer than that. But we have never had to worry about that because we never have leftovers. These are so good, they are gone in a flash.
Crab cakes are typically served with a dipping sauce or tartar sauce. They can also be served over a salad or with rice and vegetables. Here are some recipes you can pair with these.
You bet. Air frying is a great way to make these and I highly recommend it.
To make these in the air fryer – prepare as directed. Then place them in the air fryer basket and cook them at 360 degrees for 10-12 minutes or until golden brown.
This recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe. (you can also SHOP MY FAVORITES in my store)
If you love this eays recipe, you’re going to love these other ideas too. Please click each link below to find the easy, printable recipe!
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Chicken and Potatoes in a Slow Cooker made with tender chicken, hearty potatoes, and savory seasonings slowly cooked easily to perfection.
Imagine walking into your home after a long day to the mouthwatering aroma of simmering Chicken and Potatoes cooking in a Slow Cooker.
This Chicken and Potatoes dish is the epitome of comfort food, combining tender, juicy chicken with flavorful, herb-infused potatoes and vegetables.
View postA 5-ingredient succulent and juicy garlic honey chicken breasts in soy sauce cooked in the slow cooker for a perfect family dinner and easy weekly meal prep.
The secret to making finger-licking good honey garlic chicken is the sauce ingredients. You don’t need to overcomplicate it, simply use minced garlic, honey, and soy sauce. No other seasonings or add-ons.
View postAir Fryer Honey Mustard Chicken Thighs are the perfect light dinner for summer. Served with a side salad, it is easy to make and super simple to clean up. The chicken is crispy on the outside and moist on the inside – making it a family favorite.
This air fryer honey mustard chicken is a quick and easy dinner that the whole family will love! The chicken thighs are coated in a simple honey mustard sauce and then air-fried to perfection.
Serve with some steamed veggies and you have a delicious and healthy meal that is ready in no time!
If you love easy dinners that come together super fast – you will love this chicken thigh recipe. Not only is it simple to make with just a few steps – but it only calls for a handful of ingredients. (some of which you probably already have in your kitchen)
This recipe is great for those busy weeknights when you don’t have a lot of time to get dinner on the table. Plus the clean-up is quick too – which gives you more time for all of the other things pulling at your time.
If you have leftovers, just place the pieces in an airtight container and keep them refrigerated for up to 3 days.
To reheat, you can microwave until hot (about 90 seconds per piece) but I do have to say that the skins don’t remain crispy this way.
Or you can pop the chicken back in the air fryer and cook at 375 degrees until hot again (usually several minutes) You might want to give it a fresh spritz of oil before heating to help crisp things up again.
While cooking foods from a frozen state is great when using the pressure cooker, it doesn’t work quite the same for all foods when it comes to the air fryer. For this chicken recipe, I don’t recommend trying to cook this frozen. Please start with fresh chicken.
Most people think that air frying is done completely without oil. However, you need just a little bit of oil so the machine can circulate those tiny oil droplets, which is what makes air frying create deliciously crisp and crunchy food.
So when your food isn’t turning out as expected, it is usually that you aren’t actually adding enough oil to the recipe. If those oil droplets aren’t present, all you are doing is baking your food, resulting in a less flavorful taste and texture. Be sure to not skip the step of spritzing the food with oil if the recipe calls for it.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
Yes, you can make this with boneless chicken thighs. Keep in mind that rarely do you find boneless chicken thighs with skins – so you won’t have that crispy skin as part of the final flavor.
Cook at 390 degrees for 10-12 minutes, or until the chicken reaches 165F on an instant-read thermometer.
You can make this recipe with drumsticks too.
You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.
You can make this recipe with boneless, skinless chicken breasts too.
No need to flip. You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.
This recipe seems to pair perfectly with almost anything. Here is a list of our favorite things to pair with this air-fried ranch seasoning chicken.
Yep – you can make this recipe in the oven if you don’t have an air fryer. While this is slower than cooking the chicken in the air fryer – you can make up to 8 pieces at a time instead of 4 – so it is great for a larger family.
No need to flip. You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.
First, let me say that I highly recommend that you do not use cooking spray. It will leave a residue on your air fryer basket & cause it to smoke when you use it. I really like this spray bottle – because it gives a nice mist & sprays consistently each time using just olive, vegetable, or canola oil. I couldn’t air fry easily without it.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this Air Fryer Honey Mustard Chicken Thighs recipe, you’re going to love these other air fryer chicken recipes too. Please click each link below to find the easy, printable recipe!
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There’s nothing quite like biting into a flavorful, tender barbacoa taco. With this Instant Pot Barbacoa Tacos recipe, you can easily recreate that amazing taste right in your own kitchen.
This recipe combines classic Mexican flavors and spices with the convenience of the Instant Pot to create truly mouth-watering tacos. These are perfect for a weeknight dinner or a fun weekend fiesta.
Prepare to impress your family and friends with these irresistible tacos that are both delicious and quick to make.
View postLooking for a new and delicious way to prepare chicken? Coca-Cola chicken is a sweet and savory dish that is sure to impress.
The combination of Coca-Cola soda and barbecue sauce creates a unique and yummy flavor that is sure to be a crowd-pleaser. This slow cooker recipe is perfect for busy weeknights or for feeding a crowd.
Most people have a can of Coke on hand. Why not try this slow cooker coca cola chicken recipe?
View postOven-Baked Chicken is the perfect recipe for busy weeknight dinners. This dish is so flavorful and easy to make, that the whole family will love it.
I don’t know about you – but dinnertime is such a busy time in our house. So I like to keep things as simple as possible whenever I can.
This chicken recipe is so easy to make and it’s a great option for a weeknight dinner. Oven-Baked Chicken is also a great meal to prep ahead of time and then just pop in the oven when you’re ready to eat. This recipe is sure to become a family favorite!
Back when I shared my Chicken Marinade recipe I shared how to make the chicken on the grill, since we almost always marinate and then take the cooking outside.
But since moving out of the city and much farther into the woods, we found ourselves with snow much earlier and much later in the year. That took grilling off the table for a few more months.
So we took our marinated chicken and did an oven-baked version that we are sharing here today. I know you’ll love it as much as we do.
While many believe that the longer the chicken sits in the marinade, the better it will be. By doing that it can actually end up making the chicken tougher once cooked.
For the best result, I recommend no longer than 12-24 hours. This recipe calls for at least 30 minutes, which is just enough to prep your other dinner ingredients and get the grill hot.
The general rule is about 1/2 of a cup of marinade for every 1-1.5 pounds of chicken. You can increase this recipe as needed depending on how much you are serving. Remember though – you can’t reuse marinade for sanitary reasons. So be sure to make only what you will need and discard it once you have removed the chicken.
Yes, you can make this baked chicken with bone-in chicken breasts. Just increase the cooking time to about 45 minutes since it takes much longer to cook bone-in rather than boneless.
Make sure to wrap up any remaining chicken you aren’t going to eat & get it refrigerated within an hour. This is the best practice for reducing any bacteria from growing.
Place the chicken in an airtight container & label it with the date. Keep refrigerated until ready to enjoy again. Use within 3-4 days.
Yes, you can freeze marinated chicken. Just place the prepared zip-top bag full of the chicken and the marinade in the freezer for up to 3 months. It will marinate while frozen – but at a much slower rate, so it won’t be overkill once you finally make it.
There’s no need to cover the baking dish before baking the chicken in it. During the baking period, leaving the cover off allows for the outside to brown a bit instead of the lighter, steamed chicken color.
The possibilities are almost endless when it comes to pairing recipes with marinated chicken. Check out some of our favorite pairings here.
You can overcook chicken breasts. It results in juicy meat every time as long as you bake until the internal temperature reaches 165 degrees.
I see a lot of people doing this because they believe that it will help the marinade soak into the pieces of chicken. But just as I discourage people from using a fork to flip meat and chicken on the grill (because it breaks the seer and allows the juices to leak out – causing a dry result) I am also going to discourage you from poking holes before marinating.
Doing so will dry the pieces out faster when they are cooking. All the juices you just infused by marinating will then leak out of all those holes while it cooks.
Marinating chicken is a quick and easy way to infuse all the flavors that make it juicy and flavorful. It helps to lock in the juices and make that chicken the best thing you have ever eaten before.
Unless you are cooking this chicken in a pressure cooker/Instant Pot – I don’t recommend cooking this from frozen. Please let the bag thaw first in the refrigerator for 1-2 days before cooking.
This chicken dinner recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never baked chicken before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy chicken dinner recipe, you’re going to love these other chicken recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Oven-Baked Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Tender Marinated Flank Steak with Chimichurri is the perfect way to please your tastebuds. Super easy and done in about 30 minutes.
This marinated flank steak with chimichurri sauce is the perfect 30-minute dinner! The steak is full of flavor from the marinade, and the chimichurri adds a fresh, bright taste. This dish is sure to please everyone at the table.
We love this recipe because we can enjoy it no matter the season and it is super fast to make.
This dish is perfect for a summer dinner. The steak can be grilled outdoors, and the chimichurri can be made ahead of time. This means that you can spend less time in the kitchen, and more time enjoying your summer evening.
But the best part is that we don’t need the grill to make this. If you have some summer storms roll though, if it is too windy to grill or if you just want to enjoy this during the winter months – no worries. This recipe is made right on your stovetop in just a few minutes.
Marinated flank steak with chimichurri is a dish that is full of flavor.
The steak is marinated in a mixture of olive oil, garlic, and herbs. This gives it a delicious flavor that is perfect for grilling. The chimichurri sauce is made with fresh parsley, garlic, olive oil, and vinegar. It is a bright, fresh sauce that goes perfectly with the steak.
Absolutely! If you prefer, you can grill your marinated flank steak instead of cooking it in a pan. Simply preheat your grill to 450 degrees, and cook the steak for about 4-5 minutes per side or until your internal thermometer reaches 130-135 degrees. The chimichurri sauce will add a delicious flavor to the grilled steak.
Flank steak comes from the chest of the cow, or “bib.” Because flank steak is so lean, make sure to overcook/dry it out when grilling. Marinating the flank steak will help to keep it soft and juicy.
Skirt steak is a great alternative to flank steak. It is also a lean cut of meat, but it has a little more fat than flank steak. This means that it is less likely to dry out when cooking. Skirt steak also has a lot of flavors, so it is a great choice for grilling.
You should marinate skirt steak for at least 15 minutes, but no longer than 24 hours. If you marinate the steak for too long, the acid in the marinade will start to break down the protein in the meat, making it tough.
It is important to cut the flank steak against the grain. This means that you should slice the steak in a direction that is perpendicular to the muscle fibers. Cutting the steak against the grain will make it more tender and easier to chew.
To Cut flank steak against the grain, start by finding the direction of the grain. You can do this by looking at the steak and noticing which way the muscle fibers are running. Then, use a sharp knife to slice the steak in a direction that is perpendicular to the grain.
If you are not sure which way the grain is running, you can ask your butcher. They will be able to tell you which way to cut the steak.
Steaks thicker than one inch will take about 3-5 minutes per side to reach medium-rare. Steaks thinner than one inch will take about 2-3 minutes per side– however, this all depends on how hot of a pan you begin with. I always recommend using a meat thermometer to ensure you get the perfect doneness.
You can substitute ¼ cup of parsley for cilantro if you would like.
This flank steak recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made steak at home before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy steak dinner recipe, you’re going to love these other beef recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Marinated Flank Steak with Chimichurri as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Chicken and Rice Casserole is the perfect meal for any night of the week. It’s stress-free, makes great leftovers, and is a family favorite.
Chicken and Rice Casserole is a great weeknight dinner because it is easy to make and everyone absolutely loves it. This recipe starts with fresh chicken breasts, which makes it easy because you just add them to the dish before baking.
Eliminating the cutting and cooking ahead of time makes this super fast to throw together and toss in the oven.
We love this recipe because it comes together so quickly. I can get it baking and then tend to all the other things that need attention for the evening.
Before I know it- dinner is ready and we are enjoying a nice meal together as a family. Super simple and delicious too.
Chicken and Rice Casserole is definitely a dish the whole family will enjoy!
This casserole is great for leftovers. I usually just cover the casserole dish with foil or press and seal and keep it refrigerated until we are ready to serve again. This will keep for up to 3 days.
You can also transfer any leftovers into an airtight container and refrigerate that way if you are short on space in the fridge.
You bet – dicing the chicken will also make the whole dish bake a bit faster since the pieces are so much smaller than having to bake through a big, thick chicken breast.
Oh yes – of course, you can. We often add in chopped carrots, corn, peas, or even green beans or broccoli. You can use frozen veggies if you rinse, thaw, and drain them first. You don’t want to add too much additional moisture to the mixture.
To reheat the dish: If you’re reheating a whole casserole, cover it lightly with foil and bake at 350 degrees F for 20-30 minutes. Individual portions may be warmed in the microwave for 1-2 minutes.
Yes, you can use leftover chicken – you won’t need to bake for as long since you will only need to cook it until the rice is done. Bake in preheated oven until the liquid is absorbed and the rice tender, 20 to 25 minutes.
Yes – you can make it with other cream soup flavors if you have something different on hand. We have made it with cream of mushroom, cream of celery, and cream of potato.
This recipe doesn’t call for covering while baking. If it starts to brown too much on top you can always tent it with foil towards the end of the baking time to keep it from burning.
Yes, chicken and rice casserole may be frozen. It’s a wonderful option for freezing since the ingredients will retain their flavor. Thaw in the refrigerator the night before you plan to serve it again.
This casserole can be made with brown rice instead of white rice. You might need to bake it a bit longer to get the rice to soften – so take care to not dry out the chicken in the process.
We pair this casserole recipe with just about anything. Here are some of our favorites to make along with this dinner.
No worries – you can make the condensed cream of chicken soup from scratch. See the recipe below.
In a small saucepan, combine the butter and flour over medium-low heat. Whisk until smooth to form a roux (about 1 to 1.5 minutes). Add the chicken broth and milk, then whisk to smooth out the lumps. Stir in the garlic, salt, and pepper. Bring to a gentle simmer for 2 to 3 minutes more before serving
This casserole recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a casserole before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy chicken casserole recipe, you’re going to love these other casseroles too. Please click each link below to find the easy, printable recipe!
Ritz Cracker Chicken Casserole
Instant Pot Tuna Noodle Casserole
If you love this recipe for Chicken and Rice Casserole as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Quick and easy recipe for Instant Pot Teriyaki Chicken. Enjoy sweet and tangy teriyaki with juicy chicken in less than 30 minutes.
Making teriyaki chicken in the instant pot is a quick and easy dinner option that your whole family will love. The chicken is cooked in a flavorful teriyaki sauce, making it moist and delicious.
Serve the chicken over rice or noodles for a complete meal. Plus, this dish is perfect for busy weeknights! Give this instant pot teriyaki chicken recipe a try tonight. Pair this with my Instant Pot White Rice too!
View postPacked with tender ham, flavorful vegetables, and a buttery, flaky crust, each bite of this Ham Pot Pie is full of warmth and satisfaction. Perfect for cozy family dinners or special occasions.
I’ve got a meal for you that feels like a warm hug on a chilly evening. Diving into a slice of Ham Pot Pie is all of that and more. This dish wraps succulent diced ham, tender vegetables, and a velvety creamy sauce in a golden, flaky pie crust.
All that creates a combo of textures and flavors that comfort the soul. It’s the ultimate comfort food, transforming simple ingredients, maybe even leftover ham, into a hearty, satisfying meal that gathers smiles around the dinner table.
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