Deliciously Easy Recipes
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!
CONNECT WITH YUMMI HAUS!
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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 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.
View postThis simple scalloped potatoes and ham recipe is the perfect comfort food packed with cheese, ham, potatoes, and heavy cream.
My secret to make this delicious ham and scalloped potatoes is to use cheddar cheese soup and heavy cream to thicken the sauce and enhance the cheesy flavor. Yum! Finger-licking good combination.
View postChinese Orange Chicken is an easy copycat recipe when you are craving take-out but SO MUCH BETTER because it takes just 30 minutes to make.
I don’t know about you – but I can’t get enough Chinese food. We used to have several places near our house when we lived in the city – from the mom & pop places to the big chain Panda Express just 5 minutes away. It was all too accessible.
But now that we don’t have take-out nearby, we are making our own out of our list of favorites. One of those favorites is this Orange Chicken recipe. It is as close as I have been able to recreate to a copycat recipe and it is SO GOOD! Try my Instant Pot White Rice to pair with this too!
What I really love about this mandarin chicken is that it is so crispy and that glaze is phenomenal. Plus it only takes 30 minutes to make.
That means that I can literally get this on the dinner table faster than it would take me to call in an order, drive there and back to pick it up, and get it all served. You really can’t beat that. I know you’ll love it as much as we do.
With different variations originating in China, orange chicken is a popular dish made with chicken breast meat that has been battered and fried and then coated in a sweet and sour orange sauce. Some versions of the recipe also call for added ingredients like pineapple or green bell peppers.
As I mentioned above, the base of the recipe would be from China. But the big chain Panda Express claims to be the actual creator of “Orange Chicken” as a variant to General Tso’s chicken or sweet and sour chicken. There’s no way to know for sure – but it sure is a delicious option.
This chicken stores well. Just place any leftovers in an airtight container and keep refrigerated for up to 3 days. To reheat, pop the corner of the lid, add a small splash of water, and microwave until hot.
The chicken won’t be quite as crispy as when it was fresh – but still quite delicious.
There are so many different recipes you can pair with this scrumptious dinner. But here is a list of our favorites when we are making our own “take-out”.
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.
You won’t get the same texture as you would with frying it. I don’t recommend trying to bake it with the flour/cornstarch coating.
If you would like to bake – you can either season the chicken, bake, and add the sauce without a crunchy coating OR you can coat the chicken in panko instead of the flour before baking. Bake at 450 degrees for about 20-25 minutes.
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.
This is the easy part – instead of frying the chicken in oil – working in batches, place the pieces in a preheated 350-degree air fryer, spray with oil and cook for about 5 minutes. Then flip them over and cook until golden and cooked through. So easy. CHECK OUT MY RECIPE FOR AIR FRYER ORANGE CHICKEN.
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.
Yes – if you are only cooking for 2, this recipe cuts in half easily. Also – if you need to double it, that works well too. Just be sure to give yourself plenty of time to cook all of the chicken – you don’t want to over-crowd it in the skillet.
This orange chicken 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 Chinese food recipes 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 Easy Orange Chicken recipe, you’re going to love these other great recipes too. Please click each link below to find the easy, printable recipe!
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This Instant Pot Chicken Pot Pie Recipe is a classic family favorite with a rich and creamy base, savory vegetables, and juicy chicken. It’s made fast using the pressure cooker for effortless dinner prep that everyone loves.
Who loves easy dinners? Even with most of the kids out of the house, it seems our days are so full and we have so much going on – dinner is always an afterthought.
So when it comes to making meals, the Instant Pot always comes to the rescue. I love that I can completely forget about dinner until it is time to make something and I can whip up something as delicious as this Chicken Pot Pie so quickly and easily – no one would ever know I didn’t plan it out days in advance.
View postCalling all pasta lovers! Slow Cooker Stuffed Shells are made in the crockpot and are filled with gooey cheese and savory marinara.
Slow cooker stuffed shells make an easy and delicious dinner. They’re a great way to use up leftover pasta sauce, and they’re perfect for feeding a crowd.
I really love this dinner recipe because not only is it easy, but it keeps me from running the oven – keeping my energy costs low. Plus – it’s crazy delicious too.
Don’t miss my traditional stuffed shells recipe or my chicken alfredo stuffed shells.
I think you’ll really love this recipe because you can prep it during lunchtime and then let the cooker do its thing. No need to tend to it all day.
Plus, this is easily adaptable making it simple to adjust for different cravings, or maybe you want to make it meat-free. That’s easy to do and everyone loves it. This is great for bringing to a potluck or other gathering.
I really love to make this when taking meals to families in need. Maybe they just had a new baby or another event in their lives and they don’t have a lot of time to cook. You can whip this up, pair it with some bread and they have an easy meal.
Yes – generally you will want to keep the ingredients separate in the refrigerator until you are ready to assemble. But having the shells already cooked and in the fridge does save some time.
Stuffed shells are a type of pasta dish that is made by stuffing cooked pasta shells with a variety of fillings, such as ground beef, sausage, vegetables, or cheese. The stuffed shells are then typically baked in the oven until they are heated through and the cheese is melted. However, you can also cook them in the crockpot for an easy and fuss-free dinner.
These shells can be made and kept on the warm setting for up to 2 hours before serving. I try not to let them go for longer than that because the pasta tends to fall apart when it is cooked too long.
I personally don’t like to freeze pasta because of what it does to the texture. However – my friends say that if you transfer the cooked shells to a foil pan, cover with the remaining sauce, and then cover before freezing – you can freeze for up to 4 months. To bake from frozen, just place the frozen pan in a 350-degree oven and cook for about 1 hour with the foil on.
While these are a 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, the type of protein, or even adding veggies to make it completely different.
If you love this Easy Stuffed Shells 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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Senate Bean Soup made in the Instant Pot gets dinner on the table fast. Loaded with ham, beans, & veggies – it’s “good for you” comfort food.
This hearty, comforting soup is a meal in a bowl. The dish has roots in the U.S. Senate’s tradition of serving soup during legislative sessions when it was often made with beans as a protein source and vegetables from the garden.
Not only is this a traditional American recipe, but it is a hearty, healthy soup that is perfect for cold winter days.
I first learned about this soup this past summer when my son was working in the Senate. He had the opportunity to dine in the Senate dining room with the Senator he was working for. He ordered this soup, fell in love with it, and then made sure to tell me all about it later that day.
I started looking for different versions of the recipe online and there are a lot of them. Since I was short on time, I decided to take the inspiration from what I was finding but then turn it into a “dump and go” type recipe for the pressure cooker.
I know I don’t have time to tend to a soup on the stovetop all day and you probably don’t either. This one is simplified and delicious.
While there are several stories about where the soup came from – since we are in Idaho, our favorite story involves Senator Fred Dubois of Idaho. It is said that he requested the soup to be served back in the early 20th century.
That recipe includes mashed potatoes and makes a massive 5-gallon batch. My son says that the version they serve in the Senate dining room today doesn’t include the mashed potatoes but is made with a braised onion.
This version is a little bit of this and that so I could get it to cook quickly and adapt easily for the pressure cooker. I didn’t want to have to soak the beans or add in any other steps that would make the soup complicated. I think Senaor Dubois would still love this version of the famous soup. It is a wonderful meal.
This soup is easy to store. Just place the leftovers in an airtight container and keep it refrigerated for up to 5 days. You can also freeze this soup for up to 3 months.
Yes, you can make this on the stovetop. Just follow the instructions using a stockpot, large kettle or large pot over medium heat on the stove. Work as written up to step 4. Then instead of covering and setting the pressure, you will just let it simmer on the stove for about an hour – stirring occasionally.
If you want this soup to be thicker you can do a couple of different things. First and probably the easier option is just to increase the mashed or instant potatoes you are adding to the mixture.
The second is adding a cornstarch slurry to the soup. You can do this by whisking together a 1/4 cup of cornstarch with 1 tablespoon of water and then stirring it into the soup.
Yes, actually you can make this U.S. Senate Bean Soup in the slow cooker. You will need to saute the veggies in a skillet. Then add them to the slow cooker along with the stock, ham, beans, and seasonings. Then just cover and cook on high for 2-3 hours or on low for 3-4 hours. When you have about a half-hour before you are ready to serve, add the potatoes and stir.
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
If you love this easy soup recipe, you’re going to love these other dinners too. Please click each link below to find the easy, printable recipe!
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Air Fryer Creamy Garlic Chicken is a crispy, tender, chicken dish made with a flavorful creamy garlic sauce. Quick and delicious dinner in about 30 minutes.
This creamy garlic chicken is so juicy and flavorful that you can’t stop with just one serving. Air-fried tender chicken breasts with a cheesy garlicky coating and smothered in a creamy garlic sauce is absolutely comforting and so irresistible.
It’s easy to make and perfect for a quick weeknight dinner.
Our family loves chicken recipes and this one is no exception. I’m such a sucker for creamy sauces on a perfectly seasoned chicken breast so this dinner is one we make quite often.
I really love that not only is it delicious – but it’s super fast to make with the help of the air fryer. No more heating the oven and waiting around for the chicken to bake – this dinner is ready in about 30 minutes. You really can’t beat that.
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.
You can store the creamy garlic chicken in an airtight container for 5 days in the refrigerator or around 3 months in the freezer.
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.
Firstly, it is important not to air-fry frozen or frosty food because it can cause the food to dry out and be over-cooked in some parts while being under-cooked in others. Let the food thaw out before air frying it.
This isn’t like the pressure cooker – trying to air fry foods from a frozen state won’t have the best results.
This recipe is incredibly versatile – so the possibilities are endless. But here are a handful of our favorite sides that we like to pair with this dinner.
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.
Notes: If you want more garlicky flavor then mince the cloves before adding them to the gravy. (Whole cloves will give a much milder flavor)
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 Chicken Dinner recipe, you’re going to love these other dinners too. Please click each link below to find the easy, printable recipe!
Triple Cheddar Chicken and Pasta
Spinach Stuffed Chicken Parmesan
Chicken Parmesan Grilled Cheese Sandwich
Slow Cooker Chicken Parmesan Soup
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Shredded Chicken Nachos are so easy to make, loaded with all your favorite ingredients, and are perfect for game day! Done in just 15 minutes.
You know how it is. You’ve got a little bit of leftover pulled chicken from the night before and you want to do something tasty with it. What you need is some Shredded Chicken Nachos!
With this simple recipe, you can turn any pulled meat into an appetizer that is easy to make and will be a big hit at your next party.
We love snacks like these because not only can we use up all our leftovers – but it takes something as boring as leftovers and makes them super fun and exciting.
Plus – each person can take a portion of the pan and top it to their liking – making these fully customizable. You can’t beat that.
The best way to store leftover pulled chicken nachos is to put them into an airtight container and keep them in the fridge. They should be good for about four days, so you can do this on a day when you aren’t planning on having your pulled meat just yet!
When serving, just take the leftovers out of the fridge and reheat in the microwave until hot, however, they are best when served fresh out of the oven.
Pulled chicken is chicken that has been cooked and then pulled apart either by hand or with two forks to create a shredded texture.
If your pulled chicken nachos are not crispy for some reason, you can always reheat them in the oven at 300 degrees for about 15 minutes to make them crispy again!
You can make the chicken in a number of ways. Be sure to check out our recipes for grilled chicken, slow cooker chicken, baked chicken breast, Instant Pot pulled chicken, and air fryer chicken breast.
Yes, you can – if you want to add queso instead of melting shredded cheese – that will work great.
Try these homemade tortilla chips for the most amazing nachos ever!
We love to make a huge spread when it comes to making nachos. Here are some of our favorite recipes to pair with these delicious nachos.
You bet! These are great with pulled pork or shredded beef. You can even use shrimp if you like.
This easy nachos recipe is SUPER 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 nachos 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 nacho recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
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Whether you are craving a hearty, comfort food dish or are just in the mood for a twist on an old favorite, this Cabbage Roll Soup has all your favorite cabbage roll ingredients all wrapped up in one delicious bowl – this is the perfect dinner recipe.
Are you ready for some comfort food? Up here in North Idaho, we rarely make it above freezing most days this time of year. It’s bitterly cold and all I want to do is stay inside and make cozy soups like this Stuffed Cabbage Soup.
It’s loaded with veggies, a little added protein from the beef, and a whole lot of flavor. If you are looking for something to warm you up without adding to the waistline – this is the soup for you! Pair this with my Instant Pot White Rice too!
This soup is great because of its versatility. We often change it up by adding in whatever leftover veggies and other ingredients we have on hand.
For this reason – the hubs calls this “everything but the kitchen sink- soup. Most of the time I try to keep it as it is supposed to be – but it seems that no matter what I toss in there – it is still just so delicious.
It certainly keeps us all warm and content when we feel like hunkering down until spring.
Cabbage Roll Soup is just like Cabbage Rolls except all the components are eaten in soup form instead of being stuffed into cabbage leaves and then boiled. This soup is one of my favorite ways to eat cabbage rolls without having to actually make them! You won’t believe just how delicious this soup is AND it’s easy to make, and it’s perfect for all you cabbage roll fans out there.
This soup can be kept in the fridge for 5 days; it also freezes very well for 3 months.
To prevent the vegetables in your soup to become too soggy when reheated, thaw it the day before in the fridge.
Cabbage Roll Soup (or Cabbage Rolls) is a hearty soup with rice, beef, and tomato sauce simmered together for hours to produce a delicious soup that tastes great with some good old buttered bread on the side. It satisfies your cravings without any of the work of actually making the rolls. This soup is easy, fast, and best of all Cabbage Roll fans love it!
Brown the stew meat in a little olive oil in an instant pot, then add the rest of the ingredients, except for the cabbage and water.
Stir everything together until well combined, then add enough water to cover everything. Cover and cook for 45 minutes on the manual. You can quick release once it is done – taking care that soups tend to splatter when using the QR on the Instant Pot.
Once the pin drops, remove the lid – add the cabbage and then cover for 5 minutes to soften it before serving.
Cabbage soup is a healthy and nutritious complete meal in itself. Cabbage soup can help contribute to weight loss, it can stimulate metabolism. This soup has been shown to be beneficial for detoxification as well. I have heard that this soup can also promote liver cleansing and kidney function.
This recipe can be kept in the refrigerator for up to 5 days. Make sure to transfer any leftovers to an airtight container within an hour after serving. Also- do your best to use a shallow container for storing.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
You can do this by following the recipe here – only you will add the ingredients to the slow cooker instead of to the Dutch oven. Place the lid on the crockpot, turn it to high for 4 hours or low for 6 to 8 hours, and cook until the cabbage is soft. Stir in the cooked white rice just before serving and heat through.
Yes – you can make this vegetarian. Just eliminate the ground beef and use veggie broth – super easy!
To freeze this Cabbage Soup recipe, cool it completely first. Allow soup to cool fully before freezing to ensure that the components do not stay in the “tender zone” for too long and risk becoming mushy or watery. Transfer soup into a freezer-safe container.
Remove frozen cabbage from the freezer and place it in the refrigerator to thaw overnight. To reheat cooked cabbage, cook it in a pan over medium heat. Just until heated through.
Cabbage is a wonderful, low-cost vegetable that can be included in any keto diet. Cabbage is not only low in carbohydrates but also low in calories, it’s a win-win.
Yes – of course! This soup is super delicious when made with some leftover rotisserie chicken or ground sausage. I highly recommend giving them both a try!
Sure you can. If you want to leave out the white rice altogether that will work – the soup will just be a bit thinner. You can also sub in some other things like brown rice, cauliflower rice, quinoa, barley, or couscous.
This unstuffed cabbage soup 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 soup 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 simple comfort food recipe.
If you love this easy cabbage roll soup recipe, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
Instant Pot Butternut Squash Soup
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Slow Cooker Chili is a wholesome, easy recipe that’s perfect for chilly days. This hearty, filling dish will please the whole family.
Who loves chili? Up here in North Idaho, it is cold for many months of the year – as I’m sure you can imagine. So we like to make delicious comfort foods that are simple to make.
When we are spending all day moving snow on the property – it sure is nice to come inside and have a nice, hot slow cooker full of delicious chili ready to go.
What I love about this recipe is that I can prep it and toss it all in for dinner that night OR I can prep it and freeze it for another night. It is so nice to know that I have a super easy dinner all ready to go when we need it – just waiting in the freezer.
It sure makes dinnertime so simple – which gives me more time for all the other things pulling at my schedule around here.
I know you’ll love this chili as much as we do!
After serving, place the leftover chili in a shallow airtight container. Be sure to label with the date before refrigerating. This recipe should keep for up to 4-5 days if not left out for too long. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature. As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
So, if the deep container of food takes several hours to finally get to that 35 degrees, the bacteria has been growing in your leftovers for those several hours. Not exactly what you want to happen.
The recipe above can easily be doubled. Every single recipe will fit in a gallon-size freezer bag.
Be sure to make our Homemade Chili Seasoning to use in this recipe!
Yes, you absolutely can make this recipe on the stovetop. It’s really easy since you are already cooking the meat on the stovetop.
Once you have finished cooking the meat – just dump all of the ingredients in a large stockpot & bring to a simmer over medium heat. Reduce heat to low & continue to simmer for about 20 minutes before serving.
Yes, you absolutely can make this recipe in your Instant Pot, pressure cooker, or multi-cooker. It’s really easy.
Once you are done cooking the meat, just dump all of the ingredients in the pot. Stir, place the lid & set it on manual high pressure for 10 minutes. Once it is done cooking, slow-release for 10 minutes & then quick release.
Yes- of course, you can make this with chicken. This recipe is great for using rotisserie chicken or leftover chicken from another recipe. If you want to use fresh chicken, just cut it into bite-sized pieces & saute in a skillet until no pink remains. Then proceed with the remainder of the recipe.
This chili recipe is versatile – here are a few ideas for how to serve this tasty dish!
This chili 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 chili 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 simple crockpot recipe.
If you love this easy chili in the crockpot, you’re going to love these other slow cooker recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Slow Cooker Chili 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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Instant Pot Sesame Salmon Bowls are a delicious and easy dinner, ready with just 10 minutes of prep. Packed with flavor and good for you too.
This salmon dinner is tender and flaky, while also being full of flavor from the sesame sauce it’s cooked in. It pairs perfectly with rice and vegetables and makes the whole family happy!
Not only is it delicious – but so easy to make too. Using the Instant Pot really takes the guesswork out of cooking seafood like this salmon. I know you’ll love it as much as we do. Pair this with my Instant Pot White Rice too!
View postAll the flavor of an egg roll in a bowl! This quick and easy Egg Roll Bowl recipe is perfect for any night of the week.
Who loves egg rolls? My daughter LOVES them so much. But since we moved we don’t have our favorite take-out places near by anymore. So we have to make our own favorite recipes.
We decided to change it up and make the egg roll filling into a stand-alone dinner and not fry it into the egg roll wrapper. This is a very popular practice among those that are looking to go low-carb and ditch the fried outer shell. I have to say – with as much as I do love that crunchy wrap – this egg roll bowl recipe is positively delicious. Pair this with my Instant Pot White Rice too!
The best part about this recipe is that it is completely customizeable. So if we are missing an ingredient or we happen to be craving a different protein that day – we can swap it all in and out quite easily.
This makes it so simple to keep everyone happy and have a variety. I wonder which one will end up being your favorite. Check out all the details below. I can’t wait for you to give it a try.
There is no egg roll wrapper so the filling ingredients will add more liquid than you would see inside an egg roll wrapper.
Yes, it usually has cabbage, carrots and onions but much of that can be substituted with other ingredients of your choosing.
The egg roll ingredients are served in a bowl…so it’s egg roll in a bowl. It’s also easy to make…so egg roll in a bowl makes sense too.
Pro Tip – cut prep time by using a bag of coleslaw mix in place of the veggies.
That depends on where you live. In the US these are usually served with sweet and sour sauce or duck sauce (which is thicker than sweet and sour sauce). In other countries egg rolls might be served with soy sauce, vinegar, chili oil or even ketchup.
Yes, that works very well. This dish reheats well and keeps for up to 3 days in the fridge if tightly wrapped.
This dinner recipe doubles well. Just click the button in the recipe card to show the ingredient quantities for double the amount. Just make sure that you have a large enough wok or skillet to handle the increase in the volume of the ingredients.
Yes, this freezes well, just place the leftovers in an airtight container or zip-top bags and freeze for up to 6 months. To reheat, thaw in the refrigerator overnight and then reheat in the microwave with a splash of water and a loose lid on top to help it to steam.
Variations
You can also use packed coleslaw vegetables instead of cutting it yourself.
If you like you can play around with the vegetables, bell peppers, mushrooms or broccoli fit very nicely.
Use sesame oil instead of the neutral oil to add some more flavor.
Yep – you bet! Just take the prepared recipe and portion about 1-2 tablespons of it into an egg roll wrapper. Fold it up and fry it in hot peanut or sesame oil until golden brown. Place on a plate lined with paper towels to drain before serving.
This quick 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 made a dinner 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 savory recipe.
If you love this Easy Egg Roll in a Bowl recipe, you’re going to love these other dinner ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Egg Roll Bowl 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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Instant Pot Buffalo Chicken Pasta is a quick and easy dinner that the whole family will love. Great for busy weeknights, potlucks, and more.
Looking to turn up the heat on your next meal? Our Buffalo Chicken Pasta, made in the Instant Pot, merges the tangy heat of buffalo wings with creamy, cheesy pasta in a hearty, satisfying dish.
With flavors that pop and ease of preparation that will leave you stress-free, this recipe is perfect for those busy weeknight dinners or a new recipe to wow your family and friends.
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