These Rice Krispie Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, adding an unexpected crunch and playful texture with the incorporation of crispy Rice Krispies cereal. Imagine biting into a soft, buttery cookie with the perfect balance of sweet chocolate chips and a satisfying, light crunch from the cereal coating. This recipe is not only fun to eat but also brings a nostalgic element to your dessert table, reminiscent of childhood treats reinvented for a modern palate. Each cookie offers a unique sensory experience where the creamy richness of the cookie dough harmonizes with the crisp texture of Rice Krispies, creating a contrast that will have your taste buds dancing with delight.

Perfect for family gatherings, parties, or just an indulgent treat on a quiet evening, these cookies are sure to be a crowd-pleaser. The process is straightforward, combining the essential techniques of creaming butter and sugar, incorporating eggs and vanilla for a smooth blend, and then gently folding in chocolate chips and Rice Krispies for that extra crunch. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises a fun and rewarding baking adventure. Enjoy the aroma of freshly baked cookies filling your home and savor the delicious taste of this inventive twist on a timeless favorite.

Why You’ll Love This Recipe

• Unique Texture: The addition of Rice Krispies provides a delightful crunch that contrasts beautifully with the soft, chewy cookie base.

• Classic Flavor with a Twist: Enjoy the familiar, comforting taste of chocolate chip cookies enhanced with a fun, crispy element.

• Simple and Fun: Easy-to-follow instructions make it a perfect recipe for both beginner and experienced bakers.

Ingredients

• 1 cup (225g) unsalted butter, softened to room temperature

• 1 cup (200g) granulated sugar

• 2 large eggs

• 2 teaspoons (10mL) pure vanilla extract

• 2 ½ cups (315g) all-purpose flour

• 1 teaspoon (5g) baking soda

• ½ teaspoon (3g) salt

• 1 bag (12 oz / 340g) semi-sweet chocolate chips

• 3 ½ cups (90g) Rice Krispies cereal

Detailed Instructions

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Ensure the oven rack is positioned in the center for even baking.

2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, cream together the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy, approximately 2-3 minutes.

3. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Follow by mixing in the vanilla extract until the mixture is smooth and uniform.

4. Combine Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Gradually add the dry ingredients to the butter mixture in three additions, mixing on low speed after each addition until just combined. Avoid overmixing to prevent a dense texture.

5. Fold in Chocolate Chips: Using a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.

6. Coat with Rice Krispies: Pour the Rice Krispies cereal into a shallow bowl. Using a cookie scoop or tablespoon, portion the dough into uniform balls. Roll each dough ball in the Rice Krispies, pressing lightly to ensure the cereal adheres to the surface.

7. Arrange and Bake: Place the coated dough balls onto parchment-lined baking sheets, spacing them approximately 2 inches apart to allow for spreading. Lightly press down on each dough ball to slightly flatten it. Bake in the preheated oven for 23-25 minutes, or until the edges are set and the cereal coating is a light golden brown. Monitor the cookies closely during the final minutes to prevent overbrowning.

8. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely before serving.

Tips

• For best results, ensure your butter is softened to room temperature to achieve a light and fluffy creamed mixture.

• Avoid overmixing the dough once the dry ingredients are added to keep the cookies tender.

• If you like extra crunch, you can gently press additional Rice Krispies onto the tops of the cookies before baking.

• Use a cookie scoop for uniformly sized cookies that bake evenly.

Storage Options

• Refrigerator: Store cookies in an airtight container at room temperature for up to 5 days.

• Freezing: For longer storage, freeze the baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

• Reheating: To refresh the cookies, warm them in a 300°F (150°C) oven for 5 minutes, or microwave for 10-15 seconds on low power. Enjoy these uniquely textured cookies with a deliciously crispy twist!

Crockpot Chili is a hearty, comforting dish that brings warmth and robust flavor to any table. This slow-cooked chili is loaded with tender ground beef (or turkey), vibrant tomatoes, a medley of beans, and an aromatic blend of spices that have melded together over hours of gentle simmering. The process of browning the meat with sweet onions and garlic creates a savory base that, when combined with beef broth, tomato paste, and an assortment of diced tomatoes, results in a rich and complex sauce. As the chili cooks slowly in the crockpot, every ingredient releases its full flavor, making each spoonful a delightful burst of tangy, spicy, and slightly sweet goodness. Perfect for chilly evenings or casual gatherings, this recipe offers the ultimate comfort food experience with minimal hands-on effort.

In addition to its deep, satisfying taste, this crockpot chili is incredibly convenient. The slow cooker does most of the work, allowing you to set it and forget it while you attend to other tasks or simply relax. The combination of fire-roasted tomatoes, kidney and pinto beans, and a carefully measured spice blend creates a dish that is both nutritious and indulgent. Whether served as a main course topped with cheese and fresh cilantro or enjoyed on its own with a side of crusty bread, this chili is sure to impress family and friends alike. Its versatility and ease of preparation make it an essential addition to your recipe repertoire.

Why You’ll Love This Recipe

• Hearty & Flavorful: A rich blend of meat, beans, and tomatoes infused with aromatic spices.

• Hands-Off Cooking: Simply set your crockpot and let the flavors develop over several hours.

• Perfect for Gatherings: Ideal for serving at family dinners, game days, or as a satisfying meal prep option.

Ingredients

• 1 ½ lbs ground beef or ground turkey

• 1 large sweet onion, finely chopped

• 2 cloves garlic, minced

• 3 cups low-sodium beef broth

• 1 (6-ounce) can tomato paste

• 2 (10-ounce) cans diced tomatoes and green chilies (such as Rotel)

• 1 (14.5-ounce) can fire-roasted diced tomatoes

• 1 (15.5-ounce) can dark red kidney beans, drained and rinsed

• 1 (15.5-ounce) can pinto beans, drained and rinsed

• 3 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 tablespoon brown sugar

• ¼ teaspoon red pepper flakes

• ⅛ teaspoon ground cayenne

• Kosher salt and black pepper, to taste

Detailed Instructions

1. Brown the Meat: In a large skillet over medium heat, brown the ground beef or turkey. When the meat is halfway done, add the finely chopped sweet onion and continue cooking until the onion is soft. Stir in the minced garlic and cook for an additional 1 minute while stirring constantly. Drain any excess grease and transfer the meat mixture to your crockpot.

2. Prepare the Broth Mixture: In a small bowl, whisk together the low-sodium beef broth and tomato paste until smooth. Pour this mixture over the meat in the crockpot.

3. Add the Remaining Ingredients: Add the diced tomatoes with green chilies, fire-roasted diced tomatoes, kidney beans, and pinto beans. Sprinkle in the chili powder, ground cumin, smoked paprika, brown sugar, red pepper flakes, and ground cayenne. Stir gently to combine all the ingredients evenly.

4. Slow Cook: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld and deepen.

5. Season and Serve: Once the cooking time is complete, taste the chili and season with kosher salt and freshly ground black pepper as needed before serving.

Tips

• For an even richer flavor, consider browning the meat a little longer to develop a deeper caramelization.

• Adjust the heat by increasing or decreasing the red pepper flakes and cayenne to suit your spice preference.

• If you prefer a thicker chili, uncover the crockpot during the last hour of cooking to allow some of the liquid to evaporate.

Storage Options

• Refrigerator: Store any leftovers in an airtight container for up to 4 days.

• Freezing: Freeze portions in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Gently reheat on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warming.

This Bacon Brussels Sprouts Gratin is a delightful twist on a classic comfort dish that elevates humble Brussels sprouts into a gourmet side with a rich, savory flavor profile. Imagine tender, roasted Brussels sprouts that have been perfectly caramelized in the oven, then generously layered with a velvety mixture of heavy cream, egg, and sharp cheddar (with a hint of fontina, if you like) to create a luscious, cheesy sauce. Crispy bacon adds a wonderful smoky depth that complements the slight bitterness of the sprouts, while aromatic rosemary, garlic, and a dash of red pepper flakes tie everything together. This gratin is not only a feast for the palate but also a visual delight, with its bubbly, golden crust and vibrant hints of green from fresh herbs. Whether served as a luxurious side dish for a holiday dinner or as the star of a comforting family meal, it brings an irresistible combination of textures and flavors that will leave everyone asking for seconds.

In this dish, the slow-roasted Brussels sprouts are transformed into a tender, caramelized base that carries the rich, creamy sauce beautifully. The process begins with tossing halved Brussels sprouts in extra-virgin olive oil, salt, and pepper before roasting them at a high temperature to enhance their natural sweetness and create a slight crisp on the outside. The gratin’s cream sauce, enriched with a whole egg and heavy cream, is seasoned with garlic powder, onion powder, and finely minced rosemary, which infuses the dish with an herbaceous aroma. When combined with the grated cheeses, the sauce becomes decadently smooth, coating every piece of vegetable. The addition of bacon, cooked until perfectly crisp and then crumbled, introduces a satisfying crunch and a savory, smoky note that balances the creaminess of the dish. This Bacon Brussels Sprouts Gratin is a celebration of textures—from the crisp, roasted edges of the sprouts to the velvety, bubbling cheese topping—making it a must-try for anyone looking to reinvent a classic vegetable side into something truly special.

Why You’ll Love This Recipe

• Decadent Flavor: A perfect balance of savory bacon, creamy cheese, and roasted Brussels sprouts.

• Texture Harmony: Enjoy a delightful mix of tender vegetables and crispy, caramelized edges.

• Easy to Prepare: With simple steps and familiar ingredients, it’s a crowd-pleaser for both weeknights and special occasions.

Ingredients:

• 1 1/2 lbs Brussels sprouts, washed, trimmed, and halved

• 8 oz bacon, cooked until crisp and crumbled

• 1 cup sharp cheddar cheese, grated

• 1/2 cup fontina cheese, grated (optional, for extra creaminess)

• 3/4 cup heavy cream

• 2 tablespoons extra-virgin olive oil

• 1 large egg

• 1 sprig rosemary, finely minced

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon red pepper flakes (optional, for a hint of heat)

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

Step 1: Preheat and Prep the Brussels Sprouts

1. Preheat your oven to 400°F (204°C).

2. Rinse the Brussels sprouts thoroughly, trim the ends, and slice them in half lengthwise.

3. In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of extra-virgin olive oil, a pinch of kosher salt, and a few grinds of freshly ground black pepper. Ensure that each sprout is evenly coated with oil and seasoning.

4. Arrange the seasoned Brussels sprouts in a single layer on a baking dish. This ensures they roast evenly and develop a slight caramelization on their cut sides.

5. Place the dish in the preheated oven and roast for 15-20 minutes. The sprouts should become partially tender with a beautifully caramelized exterior.

Step 2: Prepare the Cheese and Cream Mixture

1. While the Brussels sprouts are roasting, prepare the sauce. In a medium bowl, crack one large egg and whisk it until smooth.

2. Add 3/4 cup of heavy cream to the whisked egg, stirring gently to combine.

3. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon onion powder, and the finely minced rosemary from one sprig. For those who enjoy a bit of spice, add 1/2 teaspoon of red pepper flakes.

4. Gradually fold in 1 cup of grated sharp cheddar cheese and, if using, 1/2 cup of grated fontina cheese. Mix until the cheeses are evenly distributed throughout the cream mixture. The cheeses will help thicken the sauce and add a rich, savory flavor as they melt during baking.

Step 3: Assemble the Gratin

1. Once the Brussels sprouts have roasted and developed a slight char and tenderness, remove them from the oven.

2. Evenly sprinkle about ¾ of the crumbled bacon (approximately 6-7 oz, depending on your bacon’s weight before crumbling) over the roasted sprouts. The bacon pieces should be distributed to allow every bite to have that delicious, smoky crunch.

3. Carefully pour the cheese and cream mixture over the Brussels sprouts, ensuring that the sauce coats the vegetables thoroughly. Gently stir the mixture in the baking dish with a spatula, taking care not to break the sprouts apart too much.

4. Once mixed, scatter the remaining crumbled bacon on top of the dish. This extra layer of bacon will crisp up during the final baking stage and add a wonderful textural contrast to the creamy layers beneath.

Step 4: Bake the Gratin to Perfection

1. Lower the oven temperature to 350°F (177°C) to allow the gratin to bake slowly, ensuring the cheese melts evenly and forms a bubbly, golden crust.

2. Place the assembled dish back in the oven and bake for an additional 20-25 minutes. During this time, the sauce will thicken, the cheese will melt completely, and the gratin will develop a beautiful, slightly browned top that is both visually appealing and deliciously crisp.

3. Keep an eye on the dish during the final minutes of baking to ensure the cheese does not over-brown or burn. The goal is a luscious, bubbly finish that enhances the flavor of the roasted Brussels sprouts.

Step 5: Rest and Garnish

1. Once the gratin is done baking, remove it from the oven and let it rest for about 5 minutes. This resting period allows the creamy sauce to set slightly, making it easier to serve.

2. Optionally, sprinkle 2 tablespoons of chopped fresh parsley over the top just before serving. The parsley not only adds a burst of color but also a fresh, herbaceous note that balances the richness of the dish.

Step 6: Serving Suggestions

1. Scoop generous portions of the Bacon Brussels Sprouts Gratin onto plates while still warm.

2. This dish pairs beautifully with roasted meats, such as a slow-cooked pork shoulder or a perfectly grilled steak, and works just as well as a hearty vegetarian main when served with a side salad or crusty bread.

3. For a more indulgent experience, serve alongside a glass of full-bodied white wine or a light red to complement the savory flavors.

Tips:

• Choosing Your Brussels Sprouts: Look for smaller, firm Brussels sprouts, as they tend to be sweeter and more tender when roasted. Larger sprouts can be used but may require a slightly longer roasting time to achieve the same level of caramelization.

• Bacon Considerations: If you prefer a less smoky flavor, opt for center-cut bacon, which is typically leaner and less overpowering. You can also experiment with turkey bacon for a lighter version.

• Cheese Variations: While sharp cheddar is a classic choice, you can experiment with different types of cheese. A blend of Gruyère and fontina, for example, can add a nutty depth to the dish.

• Herb Options: If rosemary isn’t your favorite, try substituting with thyme or even a bit of sage for a different aromatic twist.

• Adjusting Consistency: If you find the sauce too thick before baking, add an extra tablespoon of heavy cream or a splash of milk to loosen it up slightly. The gratin will thicken further as it bakes, so a little extra liquid can help create a more uniform sauce.

Storage:

• Refrigerator: Store any leftover Bacon Brussels Sprouts Gratin in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in a preheated oven at 350°F (177°C) for 10-15 minutes until warmed through, or microwave in short bursts, stirring occasionally, to maintain the creamy texture.

• Freezing: Although freezing is not typically recommended for cream-based gratins due to potential texture changes, you can freeze this dish if necessary. Allow the gratin to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 1 month. When ready to serve, thaw in the refrigerator overnight and reheat gently in the oven. Note that the texture may be slightly different after freezing.

• Reheating Tips: To help retain its creamy consistency when reheating, consider adding a splash of heavy cream or milk before warming. Covering the dish with foil during reheating in the oven can also prevent the top from drying out.

This Bacon Brussels Sprouts Gratin is a luxurious twist on a classic vegetable dish, marrying the rich flavors of roasted Brussels sprouts with a decadent cheese sauce and the irresistible crunch of bacon. It’s a dish that can stand alone as a hearty side or complement a robust main course, making it a versatile addition to any meal plan. Enjoy every creamy, savory bite and share this delightful recipe with friends and family for a true taste of comfort food reimagined.

Slow Cooker Cheddar Corn with Bacon is a mouthwatering side dish that marries the natural sweetness of corn with the rich, tangy flavor of sharp cheddar cheese and the irresistible smokiness of bacon. This hearty recipe is perfect for family dinners, holiday feasts, or any casual gathering where you want to impress with minimal effort. The slow cooker method allows the flavors to meld slowly over several hours, ensuring that every kernel of corn is infused with a luxurious blend of melted butter, heavy cream, and aromatic spices. With each bite, you get a delightful contrast of textures—the tender corn, gooey cheese, and crispy bacon pieces create an unforgettable flavor profile that’s both comforting and indulgent.

What makes this dish truly special is its simplicity and versatility. With just a handful of ingredients and a slow cooker doing most of the work, you can prepare a gourmet-quality side dish without spending hours in the kitchen. The combination of garlic powder and paprika adds a subtle warmth, while the option to garnish with fresh parsley not only enhances the flavor but also elevates the presentation. Whether you’re looking to complement a main course or serve up a crowd-pleasing snack at your next gathering, this Slow Cooker Cheddar Corn with Bacon is sure to become a favorite. Its rich, creamy texture and robust flavors bring a touch of Southern comfort and a burst of homestyle goodness to any meal.

Why You’ll Love This Recipe

• Comforting & Flavorful: Enjoy the perfect balance of sweet corn, sharp cheddar, and smoky bacon in every bite.

• Effortless Cooking: The slow cooker does the hard work, making this dish ideal for busy schedules and hands-off cooking.

• Versatile Side Dish: A fantastic addition to family dinners, holiday feasts, or casual get-togethers that everyone will adore.

Ingredients

4 cups of frozen corn kernels

1 cup of shredded sharp cheddar cheese

6 slices of cooked bacon, crumbled

1/2 cup of heavy cream

1/4 cup of unsalted butter, melted

1/4 teaspoon of garlic powder

1/4 teaspoon of paprika

Salt and pepper to taste

2 tablespoons of chopped fresh parsley (optional)

Instructions

Step 1: Prepare the Ingredients

1. Begin by cooking the bacon until it is crispy. Once done, crumble the bacon into small pieces and set aside.

2. Shred the sharp cheddar cheese and measure out all remaining ingredients so they are ready to be combined.

Step 2: Combine in the Slow Cooker

1. Add the frozen corn kernels, shredded cheddar cheese, crumbled bacon, heavy cream, melted butter, garlic powder, and paprika to the slow cooker.

2. Stir the mixture well to ensure all ingredients are evenly distributed.

Step 3: Season and Stir

1. Season the corn mixture with salt and pepper to taste.

2. Give the mixture another good stir to incorporate the seasonings thoroughly.

Step 4: Cook in the Slow Cooker

1. Cover the slow cooker and set it to cook on low for 4 hours or on high for 2 hours.

2. Stir occasionally during cooking to prevent the cheese from sticking and to help the flavors meld evenly.

Step 5: Final Touches and Serve

1. Once the cooking time is complete, stir the corn mixture one final time.

2. Taste and adjust the seasoning if necessary.

3. Optionally, sprinkle with chopped fresh parsley for a burst of color and extra flavor before serving.

Tips

• Stir Occasionally: To prevent the cheese from settling and sticking to the sides, give the mixture a gentle stir every hour.

• Adjust the Creaminess: If you prefer a richer dish, add a little extra heavy cream or butter.

• Serving Suggestions: This dish pairs wonderfully with grilled meats, roasted vegetables, or as a standalone treat on a chilly evening.

Storage

• Refrigerator: Store any leftovers in an airtight container for up to 3 days.

• Reheating: Warm the leftovers in the microwave or on the stovetop over low heat, stirring occasionally to retain a smooth consistency.

Enjoy this delectable Slow Cooker Cheddar Corn with Bacon as a comforting and flavorful addition to any meal!

Fried shrimp is a classic dish that brings together crispy, golden perfection and the naturally sweet, tender taste of fresh seafood. This recipe uses a simple yet effective three-step breading process that locks in flavor while ensuring an irresistibly crunchy coating. Panko breadcrumbs create a light and airy texture, making every bite extra crispy without feeling greasy. Unlike heavier batters that can overpower the shrimp, this method keeps the delicate seafood flavor front and center, complemented by a perfectly seasoned crust. Whether you’re making it as an appetizer, a main dish, or part of a seafood platter, fried shrimp is always a hit at any gathering.

This recipe is quick and easy, taking less than 20 minutes from start to finish. The key to achieving perfectly fried shrimp is maintaining the right oil temperature and frying in small batches to prevent overcrowding. The result is a beautifully crispy exterior with a juicy, flavorful inside. Serve these golden shrimp with your favorite dipping sauces—cocktail sauce, tartar sauce, or a squeeze of fresh lemon juice. Pair it with coleslaw, fries, or a fresh salad for a complete meal that will transport you to a coastal seafood shack with every bite.

Why You’ll Love This Recipe

• Extra Crispy Coating: Panko breadcrumbs create a perfectly light yet crunchy texture.

• Quick & Easy: Ready in just 20 minutes, making it a great weeknight or party dish.

• Perfectly Fried Every Time: Simple steps to ensure golden-brown shrimp without being greasy.

Ingredients

• ⅓ cup all-purpose flour

• ¾ teaspoon salt

• ½ teaspoon ground black pepper

• 3 large eggs

• 1 ½ cups Panko breadcrumbs (Kikkoman recommended)

• 1 pound jumbo shrimp, peeled and deveined (tails left on)

• Approximately 1 cup vegetable oil for frying

Instructions

Step 1: Set Up the Breading Station

1. In a mixing bowl, combine the flour, salt, and black pepper. Whisk well to evenly distribute the seasoning.

2. In a second bowl, beat the eggs until frothy.

3. Pour the Panko breadcrumbs into a third bowl, spreading them out evenly.

Step 2: Coat the Shrimp

1. Pat the shrimp dry with paper towels to help the coating stick.

2. Dredge each shrimp in the flour mixture, shaking off excess.

3. Dip the shrimp into the beaten eggs, ensuring it’s fully coated.

4. Roll the shrimp in the Panko breadcrumbs, pressing gently to adhere.

5. Place the coated shrimp on a plate while preparing the oil.

Step 3: Heat the Oil

1. Pour about 2 inches of vegetable oil into a heavy-bottomed pot or deep skillet.

2. Heat the oil to 350°F (175°C) using a kitchen thermometer to maintain accuracy.

Step 4: Fry the Shrimp

1. Fry the shrimp in small batches for about 1 minute, or until golden brown.

2. Use tongs or a slotted spoon to remove them from the oil.

3. Place fried shrimp on a paper towel-lined plate to drain excess oil.

Step 5: Serve and Enjoy

1. Arrange the crispy shrimp on a platter.

2. Serve with your favorite dipping sauces like cocktail sauce, tartar sauce, or spicy aioli.

Tips

• Maintain the Oil Temperature: Too hot and the coating will burn; too cool and the shrimp will absorb oil.

• Use Panko for the Best Crunch: Regular breadcrumbs won’t give the same crispy texture.

• Fry in Batches: Overcrowding the pan lowers the oil temperature and affects crispiness.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 2 days.

• Reheating: Reheat in an air fryer or oven at 375°F (190°C) for 5 minutes to keep them crispy.

• Freezing: Freeze breaded (uncooked) shrimp on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding an extra minute to the cook time.

Serve hot with a side of coleslaw, fries, or rice for a delicious and satisfying seafood meal!

Mongolian Chicken is a delicious stir-fry dish that features crispy chicken coated in a rich, sweet, and savory sauce. Inspired by the flavors of traditional Mongolian beef, this recipe swaps out beef for tender, bite-sized chicken pieces that are lightly coated in cornstarch and pan-fried until golden brown. The sauce, made with soy sauce, brown sugar, garlic, and ginger, creates the perfect balance of sweet and salty flavors with a hint of heat from red pepper flakes. Green onions and lightly sautéed yellow onions add freshness and texture, making this dish irresistibly good.

This quick and easy recipe is perfect for weeknight dinners, as it comes together in under 30 minutes with simple ingredients. The crispy chicken absorbs the flavorful sauce, ensuring every bite is packed with bold, umami-rich goodness. Serve it over steamed rice or noodles to soak up every drop of the delicious sauce. If you’re looking for a restaurant-quality dish that’s both satisfying and easy to make at home, Mongolian Chicken is the perfect choice.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, perfect for busy nights.

• Rich and Flavorful: A perfect balance of sweet, salty, and savory flavors.

• Crispy Yet Tender: Lightly coated chicken stays crisp while absorbing the flavorful sauce.

Ingredients

Mongolian Chicken:

• 1 ¼ lbs boneless, skinless chicken breasts, cut into thin bite-size pieces

• ⅓ cup cornstarch

• 2-3 tablespoons vegetable oil

• 1 medium yellow onion, cut into 8-10 wedges

Sauce Ingredients:

• 1 ½ teaspoons sesame oil

• 1 tablespoon fresh grated ginger

• 3 cloves garlic, minced

• 1 tablespoon rice vinegar

• ½ cup low-sodium soy sauce

• ½ cup brown sugar

• 1 tablespoon cornstarch

• ¼ cup chicken broth or water

• 1-2 pinches red pepper flakes

• 4 green onions, cut into ¾-inch segments

Instructions

Step 1: Coat the Chicken

1. In a large zip-top bag, combine the chicken pieces and cornstarch. Shake well to coat evenly.

Step 2: Cook the Chicken

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

2. Add the chicken in a single layer and cook until golden brown on both sides.

3. If necessary, work in batches, adding more oil as needed. Remove the cooked chicken and set it aside on a plate.

Step 3: Cook the Onion

1. Heat 1 tablespoon of oil in the same skillet over medium-high heat.

2. Add the yellow onion and cook for 2 minutes, stirring occasionally.

3. Transfer the onion to the plate with the chicken.

Step 4: Make the Sauce

1. Reduce the heat to medium-low and add the sesame oil.

2. Stir in the grated ginger and minced garlic, cooking for 1 minute while stirring constantly.

3. Add the rice vinegar, soy sauce, and brown sugar, stirring until combined.

Step 5: Thicken the Sauce

1. In a small bowl, whisk together the chicken broth and cornstarch.

2. Slowly pour the mixture into the skillet, whisking continuously until the sauce thickens.

3. Add red pepper flakes if desired for a spicy kick.

Step 6: Combine Everything

1. Return the cooked chicken and onions to the skillet.

2. Stir well to coat everything evenly in the sauce.

3. Top with the green onions and serve immediately.

Tips

• For Extra Crispiness: Let the chicken sit in the cornstarch for 10 minutes before frying.

• Control the Spice: Adjust the red pepper flakes to make it milder or spicier.

• Make It Healthier: Use less sugar or swap brown sugar for honey.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheating: Warm in a skillet over medium heat or microwave in 30-second bursts.

• Freezing: Freeze in a sealed container for up to 2 months and thaw in the fridge before reheating.

Serve over steamed rice or noodles for a satisfying and flavorful meal.

Sloppy Joe Casserole is a hearty, comforting dish that combines all the flavors of a classic Sloppy Joe with the heartiness of a baked pasta casserole. This dish is perfect for busy weeknights, potlucks, or whenever you’re craving a filling, cheesy meal that comes together with minimal effort. Ground beef is cooked with bell peppers, onions, and garlic, then simmered in a tangy and slightly sweet tomato-based sauce. Instead of being served on a bun, the flavorful meat mixture is combined with penne pasta, corn, and shredded cheese before being baked to melty perfection. Each bite delivers a rich, meaty taste complemented by the slight sweetness from brown sugar and the bold tang of mustard and ketchup.

This casserole is a great way to feed a crowd and is easily customizable to suit your preferences. You can swap the ground beef for ground turkey or even plant-based meat for a lighter version. The combination of pasta and cheese makes it a kid-friendly meal, and it pairs well with a simple side salad or garlic bread. Plus, it reheats beautifully, making it an excellent choice for leftovers. Whether you’re looking for an easy family dinner or a meal prep solution, this Sloppy Joe Casserole is sure to be a hit.

Why You’ll Love This Recipe

• Classic Flavor in Casserole Form: All the tangy, savory goodness of a Sloppy Joe in a cheesy pasta bake.

• Simple Ingredients: Uses pantry staples for a quick and easy meal.

• Make-Ahead Friendly: Great for leftovers and meal prep.

Ingredients

• 1 lb ground beef

• 1 small onion, chopped

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 1 clove garlic, minced

• 1 (14.5 oz) can petite diced tomatoes

• 1 cup ketchup

• 1 tbsp brown sugar

• 1 tsp yellow mustard

• Salt and black pepper to taste

• 2 cups frozen whole-kernel corn

• 1 (16 oz) package penne pasta

• 1 ½ cups shredded Colby-Jack cheese

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Cook the Ground Beef

1. Heat a large skillet over medium-high heat.

2. Add the ground beef and cook until fully browned, breaking it apart as it cooks. Drain any excess grease.

Step 3: Add Vegetables

1. Stir in the chopped onion, red and green bell peppers, and minced garlic.

2. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.

Step 4: Make the Sloppy Joe Sauce

1. Add the diced tomatoes, ketchup, mustard, brown sugar, salt, and black pepper.

2. Stir well and reduce the heat to low.

3. Cover and let the mixture simmer for 10 minutes to allow the flavors to develop.

Step 5: Cook the Pasta and Corn

1. Meanwhile, cook the penne pasta in a large pot of boiling salted water according to the package instructions.

2. In a separate pot, boil the frozen corn for a few minutes until tender.

3. Drain both and set aside.

Step 6: Assemble the Casserole

1. Add the cooked pasta and corn to the skillet with the Sloppy Joe mixture.

2. Stir in 1 cup of the shredded cheese, mixing everything until well combined.

Step 7: Bake the Casserole

1. Transfer the mixture to a 9×13-inch baking dish, spreading it evenly.

2. Sprinkle the remaining ½ cup of cheese on top.

3. Bake for 20 minutes, or until the cheese is melted and bubbly.

Step 8: Serve and Enjoy

Let the casserole sit for a few minutes before serving. Enjoy hot with a side salad or garlic bread.

Tips

• Use Fresh Corn: If in season, fresh corn kernels add extra sweetness and texture.

• Swap the Meat: Ground turkey or plant-based meat can replace ground beef.

• Extra Cheesy? Add an extra layer of cheese on top before baking for a gooey finish.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezing: Freeze in a sealed container for up to 2 months.

• Reheating: Warm in the oven at 350°F or microwave in short bursts until heated through.

Crispy fried mushrooms are the perfect appetizer for any occasion, offering a delicious crunch on the outside while remaining tender and juicy on the inside. This recipe transforms simple button mushrooms into a restaurant-quality dish with a golden, flavorful coating that pairs beautifully with a variety of dipping sauces. By using a well-seasoned breadcrumb mixture, each bite delivers a satisfying combination of savory herbs and spices with just the right amount of heat. Whether you’re serving them as a snack, side dish, or party appetizer, these mushrooms are sure to be a crowd-pleaser. Unlike traditional battered mushrooms, which can sometimes become soggy, this recipe ensures a light, crisp texture that holds up even after frying.

One of the best things about this dish is its versatility. You can easily customize the seasoning blend to suit your preferences, adding more spice for heat lovers or incorporating Parmesan for extra richness. The key to achieving the perfect crispiness is frying the mushrooms in small batches and maintaining the right oil temperature. This prevents them from absorbing too much oil, ensuring they stay crunchy rather than greasy. Whether you enjoy them with a classic ranch dip, garlic aioli, or a tangy marinara sauce, these crispy fried mushrooms will quickly become a favorite in your appetizer rotation. With just a few simple steps, you can recreate the deep-fried goodness of restaurant-style mushrooms right in your own kitchen.

Why You’ll Love This Recipe

• Crispy & Flavorful: A perfectly seasoned coating that stays crunchy.

• Easy to Make: Simple ingredients and quick frying time.

• Versatile: Serve them with various dips or as a side dish.

Ingredients

• 16 oz button mushrooms, stems removed

• 1 cup seasoned bread crumbs

• ½ cup flour

• 2 eggs

• ⅛ cup milk

• ½ tsp dried oregano

• ½ tsp garlic powder

• ¼ tsp cayenne pepper

• ½ tsp black pepper

• Salt to taste

• ¼ tsp red chili flakes

• ¼ tsp dried basil

• ¼ tsp dried thyme

• Vegetable oil for deep-frying

Instructions

Step 1: Prepare the Mushrooms

1. Clean the mushrooms and pat them dry.

2. Lightly sprinkle with salt and set aside.

Step 2: Set Up the Breading Station

Use three bowls:

• Bowl 1: Mix flour, oregano, garlic powder, cayenne, black pepper, salt, red chili flakes, basil, and thyme.

• Bowl 2: Whisk eggs with ⅛ cup milk.

• Bowl 3: Add bread crumbs and season with extra salt, pepper, garlic powder, and red chili flakes (optional).

Step 3: Coat the Mushrooms

1. Toss mushrooms in the flour mixture, coating evenly.

2. Dip them in the egg mixture, ensuring full coverage.

3. Roll in the breadcrumb mixture, pressing gently to adhere.

4. Arrange on a plate and repeat with remaining mushrooms.

Step 4: Deep-Fry the Mushrooms

1. Heat 1–2 inches of oil in a pan to 350°F (175°C).

2. Fry mushrooms in small batches (about 6 at a time) for 6–10 minutes, flipping halfway through, until golden brown.

3. Let the oil return to 350°F between batches.

Step 5: Drain and Serve

1. Transfer fried mushrooms to a paper towel-lined plate to drain excess oil.

2. Serve hot with ranch dressing, aioli, or your favorite dipping sauce.

Tips

• Use a Thermometer: Keeping the oil at 350°F prevents soggy or overcooked mushrooms.

• Don’t Overcrowd: Fry in small batches to maintain crispiness.

• Try Different Mushrooms: Portobello slices or cremini mushrooms also work well.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheating: Reheat in an air fryer or oven at 375°F for 5–7 minutes to maintain crispiness.

This creamy, comforting chicken gnocchi soup is a spot-on copycat of the beloved Olive Garden classic. It features a rich, velvety broth filled with tender shredded chicken, pillowy potato gnocchi, and vibrant vegetables, all tied together with the warmth of fresh thyme and a touch of half-and-half. The addition of baby spinach gives it a fresh, slightly earthy flavor that perfectly complements the creamy base.

This soup is not only easy to make but also comes together in under 30 minutes, making it an ideal choice for a cozy, homemade meal. Whether you’re serving it with crusty bread or a light salad, it’s the perfect way to bring a taste of the restaurant into your own kitchen.

Why You’ll Love This Recipe

• Creamy and Comforting: A velvety, rich broth that’s both hearty and satisfying.

• Quick and Easy: Ready in about 30 minutes, making it a perfect weeknight meal.

• Authentic Flavor: Tastes just like the restaurant version—if not better!

Ingredients

• 3 tbsp olive oil

• 1 large yellow onion, chopped

• 1 cup shredded carrots

• 2 stalks celery, diced

• 4 cloves garlic, minced

• 1 ½ tsp kosher salt

• ½ tsp freshly ground black pepper

• 4 cups low-sodium chicken broth (32 oz)

• 2 cups cooked shredded chicken

• 1 tbsp fresh thyme leaves

• 1 lb refrigerated potato gnocchi (not frozen)

• 1 (5 oz) bag baby spinach

• 1 ½ cups half-and-half

Instructions

Step 1: Sauté the Vegetables

1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat.

2. Add the chopped onion, shredded carrots, diced celery, minced garlic, salt, and black pepper.

3. Cook, stirring occasionally, until the vegetables are softened and fragrant (about 5 minutes).

Step 2: Add Broth and Chicken

1. Stir in the chicken broth, shredded chicken, and fresh thyme leaves.

2. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to blend the flavors.

Step 3: Incorporate Gnocchi and Spinach

1. Add the refrigerated gnocchi, baby spinach, and half-and-half to the pot.

2. Cook for 2-3 minutes, or until the gnocchi is tender and the spinach is wilted.

3. Be careful not to overcook the gnocchi—they should remain light and pillowy.

Step 4: Serve Immediately

1. Ladle the soup into bowls and serve hot.

2. Pair with crusty bread or a light salad for a complete meal.

Tips

• Use Rotisserie Chicken: Speeds up prep time and adds extra flavor.

• Don’t Overcook the Gnocchi: They should be soft but not mushy.

• Adjust Creaminess: Substitute half-and-half with heavy cream for a richer soup or milk for a lighter version.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: This soup doesn’t freeze well due to the dairy, but you can freeze the base (without the half-and-half and gnocchi) and add them fresh when reheating.

Crispy chicken is a comfort food favorite, and this baked version delivers all the crunch and flavor of fried chicken without the extra oil. By using a combination of panko breadcrumbs, cornstarch, and Parmesan cheese, this recipe ensures a golden, crispy crust with a juicy and tender interior. The seasoning blend of paprika, garlic powder, and oregano enhances the flavor, making each bite irresistible. Whether you’re using bone-in drumsticks or boneless chicken breasts, this recipe is versatile and easy to prepare for a satisfying meal any night of the week.

Baking the chicken on a wire rack allows hot air to circulate, ensuring an even crispness all around. The secret to keeping the coating intact is drying the chicken beforehand and pressing the breadcrumbs firmly onto the surface. A light drizzle of olive oil helps achieve that deep-fried texture without the excess grease. This method results in a healthier, hassle-free alternative to traditional fried chicken while maintaining all the crunch and flavor you crave.

Why You’ll Love This Recipe

• Crispy Without Frying: Achieves the crunch of fried chicken without deep-frying.

• Flavor-Packed Coating: A seasoned, golden crust with a touch of Parmesan.

• Versatile and Easy: Works with bone-in or boneless cuts and pairs well with various sides.

Ingredients

For the Chicken:

• 4-6 pieces of chicken (bone-in and skin-on or boneless, such as drumsticks, thighs, or breasts)

• 2 tbsp olive oil

For the Crispy Coating:

• 1 cup panko breadcrumbs

• ½ cup all-purpose flour

• ¼ cup cornstarch

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

• ¼ cup grated Parmesan cheese (optional)

For the Egg Wash:

• 2 large eggs

• ¼ cup milk

Instructions

Step 1: Preheat the Oven and Prepare the Baking Sheet

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

2. Line a baking sheet with parchment paper or aluminum foil.

3. Place a wire rack on top to allow air circulation, which helps create a crispy coating.

Step 2: Prepare the Crispy Coating

1. In a shallow dish, combine the panko breadcrumbs, flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and Parmesan cheese (if using).

2. Stir well to distribute the seasonings evenly.

Step 3: Prepare the Egg Wash

1. In another shallow dish, whisk together the eggs and milk until well combined.

Step 4: Coat the Chicken

1. Pat the chicken pieces dry with paper towels. This removes excess moisture, helping the coating stick better.

2. Dip each piece into the egg wash, letting the excess drip off.

3. Dredge the chicken in the breadcrumb mixture, pressing lightly to ensure an even coating.

4. Place the coated chicken pieces onto the wire rack.

Step 5: Bake the Chicken

1. Drizzle the chicken lightly with olive oil or spray with cooking spray to help it crisp up.

2. Bake for 30-40 minutes, depending on the size of the chicken pieces.

3. For bone-in chicken, ensure the internal temperature reaches 165°F (74°C) using a meat thermometer.

4. If needed, flip the chicken halfway through cooking for even browning.

Step 6: Serve and Enjoy

1. Remove the chicken from the oven and let it rest for a few minutes.

2. Serve hot with your favorite dipping sauce, a side salad, roasted vegetables, or rice.

Tips

• Use a Wire Rack: This prevents soggy bottoms and allows air to circulate for even crisping.

• Don’t Skip the Cornstarch: It adds extra crunch by creating a light, crispy texture.

• Check for Doneness: The safest way to ensure the chicken is fully cooked is by using a meat thermometer.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat in the oven at 375°F (190°C) for best results.