Chicken Shawarma Meatballs

This recipe combines two of my favorite things: meatballs and chicken shawarma. And let me tell you, these meatballs were absolutely off-the-hook delicious!

I was a little concerned when I saw there were no breadcrumbs in the recipe, but it turns out they weren’t needed at all. The egg yolk was plenty of binder, and the meatballs held together beautifully.

The flavor was spot-on shawarma—warm, savory, and packed with all those delicious Middle Eastern spices I love. And while I absolutely love a good shawarma pita sandwich, these meatballs are a whole lot easier to eat!

I served them with a side of Yellow Rice and a scoop of hummus, and it was such a delicious combination.

This is definitely one I’ll be making again! The one change I'd make (for my taste) is maybe less mint. Mint is one of those herbs that a little bit goes a long way for me.

Chicken Shawarma Meatballs

Recipe from Our Salty Kitchen

Serves 4

Meatballs

½ small red onion, coarsely chopped (about ¼ cup)

¼ c fresh parsley

¼ c fresh mint

1 teaspoon kosher salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon turmeric

¼ teaspoon red pepper flakes

1 lb ground chicken

1 large egg yolk

1-2 tablespoon olive oil

eat the oven to 350°F.

Add the onion, mint, and parsley to the well of a food processor. Pulse 8-10 times until the herbs and onions are minced. Add the salt, pepper, cumin, paprika, garlic powder, turmeric, and red pepper flakes to the onion and herb mixture and pulse a few times to incorporate the spices.

Break up the ground chicken into chunks and add to the spiced onion and herb mixture, then add the egg yolk. Pulse the mixture until the ingredients are completely incorporated into the ground chicken.

Form the mixture into 18 1.5” (1 heaping tablespoon) meatballs.

Heat a cast iron skillet over medium heat. Add the oil and heat until it shimmers. Add half the meatballs to the pan and brown on all sides, turning with tongs and gently shaking the pan to preserve their round shape. Remove the meatballs once evenly browned, then repeat with the remaining batch.

Once all the meatballs have been browned, return them all to the cast iron skillet in a single layer, leaving a bit of room between each. Transfer to the oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F using an instant read thermometer.

Remove the meatballs from the oven and serve immediately with tahini sauce on the size.

Soy Ginger Meatballs

If you've been following along, you already know I'm on a bit of a meatball kick lately. They're easy to make, they reheat beautifully, and they freeze well for those nights when I don't feel like cooking. This recipe made a huge batch, so a good portion is headed to the freezer for future me.

These meatballs were absolutely delicious. With every bite, I kept thinking they tasted just like the filling inside a pork dumpling or gyoza. The only thing missing was the wrapper! Since pork dumplings are one of my favorite appetizers, that was a pretty big compliment. The combination of ginger, garlic, green onions, and seasonings gave the meatballs a bold, savory flavor that worked perfectly together.

But let's talk about the dipping sauce for a minute. Oh. My. Goodness. This is one of those recipes I'm filing away because it's too good not to make again. It had the perfect balance of sweet, spicy, and tangy. The original recipe called for maple syrup, but I swapped in honey instead. I'm just not a fan of maple flavor in savory dishes, and honey was exactly what I had on hand. I wouldn't change a thing.

And the aroma while these were baking? Incredible. My whole house smelled amazing, and I was counting down the minutes until they came out of the oven.

I didn't actually serve these as a bowl like the recipe suggested. Instead, I paired the meatballs with sliced cucumbers and some corn on the cob that needed to be used before it went bad. The cool, crisp cucumbers were the perfect contrast to the rich meatballs. In fact, I think next time I might toss the cucumbers in that dipping sauce as a quick marinade because it was just that good.

Would I make these again? Absolutely. They were packed with flavor, easy to throw together, and made enough for several meals. If you're a fan of dumplings or gyoza, I think you'll really enjoy these.

Soy Ginger Meatballs

Recipe from Two Peas in Their Pod

Serves 4

For the meatballs:

• 1 lb ground pork or ground turkey (can use ground beef or a mix)
• 3/4 cup panko breadcrumbs
• 1 large egg, beaten
• 2 green onions, sliced
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon soy sauce or tamari
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon lime zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• For the dressing:
• 1/4 cup avocado oil or olive oil
• 1/4 cup lite soy sauce or Tamari
• 2 tablespoons fresh lime juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon pure maple syrup, can use honey
• 2 teaspoons sesame oil,
• 2 cloves garlic minced
• 2 teaspoons freshly grated ginger
• Crushed red pepper flakes, to taste

For Making a Bowl:

• Vermicelli rice noodles or rice
• Cucumber slices
• Shredded carrots
• Shredded cabbage
• Thinly sliced red bell pepper
• Avocado slices
• Fresh herbs: cilantro, mint, and/or basil
• Sliced green onions
• Chopped peanuts
• Sesame seeds
• Lime wedges, for serving

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine the ground pork, breadcrumbs, egg, green onions, cilantro, soy sauce, garlic, ginger, lime zest, salt, pepper, and crushed red pepper flakes. Using your hands, work the mixture until evenly combined.

Using an ice cream scoop or large cookie scoop, scoop about two tablespoons of the mixture into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart.

Bake the meatballs for 18 to 22 minutes, flipping halfway through, or until cooked through.

To make the dressing, in a small bowl or jar, whisk together the oil, soy sauce, lime juice, rice wine vinegar, maple syrup, sesame oil, garlic, ginger, and crushed red pepper flakes. Taste and season with salt and pepper, if necessary.

You can serve the meatballs with rice and your favorite vegetables. Drizzle with the dressing.

You can also make a bowl. To assemble the bowls, divide the noodles or rice among bowls. Garnish with suggest toppings above and serve with the dressing.

BBQ Chicken Flatbreads

When it comes to pizza, I'm a pepperoni girl through and through. If I'm ordering from a pizza place, there's about a 99% chance pepperoni is coming home with me. But for some reason, when I'm making pizza at home, all bets are off. That's when BBQ chicken pizza becomes my go-to. Oddly enough, I can't remember ever ordering one from a restaurant, even though it's one of my favorite homemade pizzas.

BBQ chicken pizza isn't exactly complicated to make. Spread on the sauce, pile on the toppings, and bake. I've made it plenty of times over the years using everything from refrigerated pizza dough to tortillas and pita bread. This was my first time using flatbread, though, and I think I've found my new favorite pizza base. It gets wonderfully crisp while still holding up to all the toppings.

The biggest difference between this recipe and my usual version was the seasoning on the chicken. Normally I sprinkle on some Montreal Steak Seasoning and call it good. This recipe layers on a combination of spices that completely transforms the flavor. The sweet paprika and smoked paprika, in particular, add so much depth and just the right smoky sweetness. I never would have guessed those two spices would make such a noticeable difference, but they absolutely do. Don't skip them—you'll be missing the best part.

I made one small change to the assembly because I have strong opinions about cheese placement. I like a light layer of cheese directly on top of the BBQ sauce before adding the chicken. Then I sprinkled just a little more over the chicken and onions so everything melted together nicely.

I also made a couple of ingredient omits. The bell peppers were an easy omission—because...gross. I skipped the cilantro, too, thanks to the lovely stomach bug making the rounds. That said, I have to admit this pizza really does benefit from the fresh pop of cilantro. It was the one ingredient I noticed was missing, although the pizza was still absolutely delicious without it.

BBQ Chicken Flatbreads

Recipe from Simple Home Edit

Serves 4+

CHICKEN

• 1 large boneless, skinless chicken breast, cut into small bite-sized pieces
• 1 tbsp olive oil
• 1 tsp sweet paprika
• ½ tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper

FLATBREADS

• 4 flatbreads (see note 2)
• ¼ cup store-bought BBQ sauce or homemade (I always use Sweet Baby Ray's. It's the best!)
• 1 cup shredded mozzarella
• 1 small red onion, finely sliced
• 1 small bell pepper, finely sliced
• 1 tbsp freshly chopped coriander (cilantro), to garnish (I avoided this considering the explosive diarrhea that's going on)

Preheat the oven to 400°F.

Place the chicken in a medium bowl and add the olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, salt and pepper. Toss with tongs until the chicken is evenly coated.

Heat a large, deep, heavy-based frying pan over medium–high heat. Add the chicken and cook for 6 minutes, or until the chicken is browned all over and cooked through. Set aside on a plate.

Line a baking tray (use two if you need to) with parchment paper. Place the flatbreads on the lined baking tray. Spread a layer of BBQ sauce over each flatbread.

Add the chicken and other toppings – Sprinkle the shredded mozzarella evenly over the flatbreads.

Top with the cooked chicken, red onion slices and bell pepper slices.

Bake – Bake the flatbreads in the preheated oven for 8–10 minutes, or until the cheese is melted and bubbly, and the edges of the flatbreads are golden and crispy. If using two trays, place one tray at the top of the oven and one at the bottom, swapping halfway through cooking.

Serve – Sprinkle with coriander (if using), then serve immediately.

Grilled Pollo Asado

Lately I've traded my meatball obsession for something new: Pollo Asado. I ordered it at one of my favorite Mexican restaurants not too long ago, and after the first bite I found myself wondering where it had been all my life. I followed that with collecting recipes. Before I knew it, I had saved ten different versions to try.

All these recipes for Pollo Asado start with the same foundation of orange juice and lime juice. They say us fresh, but I did not. From there, they all put their own spin on it. Some, like this recipe, use achiote paste (or powder) for that signature color and earthy flavor. Others rely on paprika, and a few skip both altogether. It's amazing how many variations there are on what is essentially the same dish.

This recipe was very similar to the one I made back in early July. The biggest difference was the addition of onion powder. To be honest, I'm not convinced it made a noticeable difference in the finished dish, but it certainly didn't hurt anything.

If you've read my blog for any length of time, you already know my thoughts on marinades. While you can get away with marinating the chicken for as little as 30 minutes, I still think five hours is the sweet spot. It gives the flavors plenty of time to work their way into the meat without overpowering it.

The original recipe also suggested setting aside some of the marinade before adding the chicken so it could be used for basting on the grill. I actually remembered to reserve it...and then completely forgot about it while cooking and dumped it down the drain. Oops! Maybe next time I'll remember to use it. Even without the basting, though, the chicken turned out flavorful and another delicious addition to my growing Pollo Asado recipe collection.

Grilled Pollo Asado

Recipe from Cookin' with Mima

Serves 4

• ½ cup fresh orange juice
• ½ cup fresh lime juice
• 3 tablespoons vegetable oil, or avocado oil
• 2 tablespoons minced garlic, or 4 large cloves
• 1 ½ tablespoons achiote powder or Mexican red chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin powder
• 1 teaspoon salt
• ½ teaspoon black pepper powder
• 2 lbs. chicken thighs, boneless & skinless
• 2 tablespoons chopped cilantro, to garnish
• Lime wedges, to garnish

In a small bowl, whisk together the orange juice, lime juice, oil, garlic, red chili powder, onion powder, oregano, cumin powder, salt, and pepper. Preserve a little bit of the marinade. JW Note: Because I used achiote paste, whisking won't work. I zipped them in the bullet, but a food processor would work as well.

Add the chicken thighs to the bowl and allow them to marinate for at least 30 minutes.

Preheat a grill pan or outdoor grill. Place the marinated chicken thighs on the grill pan or grill over medium heat. Cook the chicken for 4-5 minutes on each side until it is fully cooked and has beautiful grill marks. Brush with some of the preserved marinade before taking it out.

Transfer the grilled chicken thighs to a serving platter. Garnish the chicken with chopped cilantro and serve it with lime wedges on the side.

Open-Face Chicken Burgers with Basil Mayonnaise

Have I mentioned that I've been trying to cut back on beef? Lately I've been making a conscious effort to work more chicken, pork, and fish into my weekly menu. These days I'm averaging about two beef meals a week, with everything else coming from those leaner proteins. 

There was a time when ground chicken was something I merely tolerated. It always seemed a little bland and uninspiring. But I've learned that it's all about how you season and prepare it. Give it the right flavors, and it becomes anything but boring.

This recipe actually takes me back about 20 years. I made it with a group of friends, and according to the notes I scribbled in the recipe note, we declared it "bombdiggity." (Yes, that definitely dates the recipe!) When I was searching through my collection for more ground chicken ideas, I was surprised to find this one tucked away. Even more surprising? I'd never posted it on the blog. Back then I wasn't nearly as consistent about sharing recipes online as I am now.

I'm so glad I gave this one another try because it's every bit as good as I remembered. It's filling without feeling heavy, and the combination of juicy ground chicken, crusty bread, fresh tomato, and a flavorful pesto mayo makes for one seriously delicious sandwich.

I did make one change, and honestly, I think it's an improvement. Instead of making a basil mayo, I used pesto. After all, pesto is basil's more flavorful cousin. Plus, I had an open jar in the refrigerator that needed to be used. I mixed about 2 to 3 tablespoons of pesto into the mayonnaise, but this is definitely one of those "measure with your heart" situations. I wanted the pesto flavor to shine, and it absolutely did.

If you're looking for a new way to use ground chicken, add this one to your menu. I have a feeling it'll earn a spot in your regular dinner rotation just like it has in mine.

Open-Face Chicken Burgers with Basil Mayonnaise
Recipe from Epicurious

Serves 4

•  Olive oil(for brushing)
• 1 c mayonnaise
• 1 1/4 c chopped fresh basil plus 8 large leaves, divided
• 3 T chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
• 2 green onions, finely chopped
• 1 1/4 lb ground chicken
• 4 1/2-inch-thick slices country white bread
• 4 1/3 -inch-thick slices from large red or orange heirloom tomato

Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.

Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.

Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.

Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil

Braised Pot Roast with Vegetables

Photo from Melissa's
Southern Style Kitchen

My dad loved pot roast. In fact, it was his birthday dinner every single year. The funny part? He'd request it... and then he'd make it himself. Nobody complained because the man made one heck of a pot roast.

I've spent years trying to recreate it. I've made some really good roasts along the way, but they were never Dad's pot roast. There was always something missing.

Until tonight.

I found this recipe and made a couple of little tweaks—plus I accidentally left out two ingredients. Sometimes my cooking adventures are less "following a recipe" and more "let's see what happens."

My intentional change was adding baby potatoes. I know... cue the dramatic gasps. But I had a bag that needed to be used, and honestly, who makes pot roast without potatoes? They belong in the pot. End of discussion.

The unintentional change? I completely forgot to add the bay leaf and thyme. They were sitting on the counter the whole time, patiently waiting for their moment that never came. Oops.

You know what? I don't think it mattered one bit.

This roast was everything I want pot roast to be—fork tender, rich, comforting, and packed with flavor. It instantly brought back memories of Dad's birthday dinners. Is it exactly his recipe? Probably not. But it's the closest I've ever come, and that's a pretty big deal.

So, without any hesitation, this recipe is getting the coveted "Favorite" label. It'll be tucked safely into my "make again and again" file because this one is absolutely staying in the rotation.

Thanks, Dad, for setting the pot roast bar so incredibly high. It only took me years, but I think I finally found one that would have made you smile.

Braised Pot Roast with Vegetables

Recipe from Melissa's Southern Style Kitchen

Serves 10

• 4 lb beef chuck roast
• 3 tablespoon seasoning i.e. Meat Magic or Montreal steak seasoning
• 1 tablespoon Olive oil
• 2 tablespoon butter
• 1 lb carrots peeled and diced
• 3 ribs celery sliced
• 1 large Vidalia or sweet onion cut into thin wedges
• 3 garlic cloves minced
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoon Worcestershire sauce
• 2 cup low sodium beef broth
• 1 tablespoon Kitchen Bouquet Browning Sauce
• 1/4 cup all purpose flour
• 1/4 water or milk

Preheat the oven to 300°F. Rinse and pat dry the chuck roast with paper towels. Season liberally on all sides with Meat magic seasoning or similar.

In a 6 quart Dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.

Place the sliced carrots, celery and onion into the pan Season with 1 tsp garlic salt and 1 tsp black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.

Pour the beef broth over the vegetables and scrape the bottom of the pot to release any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.

Cover the pot and place into the oven. Braise in the oven for 3 hours or until fork tender.

To thicken the braising liquid remove the roast and vegetables from the Dutch oven with a slotted spoon. Cover and keep warm.

Skim any visible fat from the top of the liquid then bring to a boil. Make a flour slurry by dissolving the flour in cold water or milk depending on your preference.

Add the Kitchen Bouquet browning sauce to the liquid and whisk in the flour slurry. Cook for 5 minutes until thickened. Drizzle over the roast just before serving.

Pollo Asado

About a month ago, my friend France and I met up at our favorite Mexican restaurant for what was supposed to be a quick queso fix. Of course, queso turned into dinner, and instead of ordering one of my usual favorites, I decided to branch out and try their Pollo Asado.

One bite and I was hooked.

Not long after, the Facebook algorithm did what it occasionally does best and dropped a Pollo Asado recipe right into my feed. Since I already had almost everything I needed, adding it to this week's menu was an easy decision.

The only ingredient I was missing was achiote paste, which probably isn't something most people keep tucked away in their pantry. Thankfully, Amazon came to the rescue, and a jar showed up on my doorstep a couple of days later.

So what exactly is achiote paste?

According to Google, "Achiote paste, also known as recado rojo, is a vibrant, earthy seasoning staple in Mexican, Central American, and Caribbean cuisines. It is made by blending ground annatto seeds (which give it its deep red color) with vinegar, citrus juice, and warm spices like cumin, garlic, and cloves."

If you've never used it before, don't let the bright red color fool you. It's not spicy at all. Instead, it adds a rich, earthy flavor that gives dishes a distinctive depth. I've used it in a few other Mexican-inspired recipes over the years.

As for this recipe? It was an absolute winner. I can't say whether it tasted exactly like the Pollo Asado from our favorite restaurant, but honestly, I didn't care. It was incredibly flavorful, juicy, and one I'll definitely be making again.

The best part? I currently have seven different Pollo Asado recipes waiting in the wings. They all take a slightly different approach, and now I'm on a mission to find my ultimate favorite. Stay tuned—this Pollo Asado adventure is just getting started.

Pollo Asado

Recipe from Kevin's Cooking

Serves 6

• 5 lb whole chicken cut into 8 pieces
• 1/2 cup olive oil
• 6 garlic cloves minced
• 2 tsp ground cumin
• 2 tsp kosher salt
• 2 tsp ground black pepper
• 2 tsp Mexican oregano
• 2 oz achiote paste optional (you will only use 2 oz. in this recipe. See Note 1)
• 1/2 cup fresh orange juice
• 1/2 cup fresh lime juice

Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.

Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate a minimum of 45 minutes, but I recommend 4 hours or up to overnight (8 hours).

Grilling: Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade. We will be grilling with indirect heat.

For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).

Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.

Carne Guisada

If you've been following my blog for any length of time, you already know I have a habit of making multiple versions of the same dish. I love comparing recipes to see which one truly deserves a permanent spot in my recipe collection. This Carne Guisada is exactly why I keep doing it.

I've made more Carne Guisada recipes than I can count over the years. Some have been good, some have been just okay, and one had held the title of my favorite... until now. This recipe earned its place right alongside it. That's right—I officially have two favorite Carne Guisada recipes.

What surprised me most was how differently this one came together. Compared to every other Carne Guisada recipe I've made, the method felt a little unconventional, even though it's essentially a rich, hearty beef stew.

I did make a couple of small adjustments along the way. The recipe called for making a paste with the Tex-Mex "holy trinity," but since I don't own a molcajete, I simply tossed the garlic, cumin, and black pepper into the blender with the chilies. I also skipped making the cornstarch slurry and just let the stew simmer gently on the stove for about an hour. It thickened beautifully on its own.

The end result was absolutely fantastic. The long simmer gave all of the flavors time to come together into a rich, savory sauce that coated every bite of tender beef. It was hearty, comforting, and packed with deep, bold flavor. This is definitely a recipe I'll be making again, and it's officially earned a spot in my collection of all-time favorites.

Carne Guisada

Recipe from Kevin's Cooking

Serves 4

TEX MEX HOLY TRINITY

• 3 cloves garlic
• 1½ teaspoons cumin seeds
• 1 teaspoon cracked black peppercorns
• 2 tablespoons water

CHILI PUREE

• 3 guajillo chiles stems and seeds removed
• 1 chile de árbol stem removed

GUISADA

• 1 pounds beef chuck stew meat, cut into 1-inch pieces
• 1 teaspoons kosher salt
• .5 teaspoon ground black pepper
• 1 tbsp vegetable oil 
• 1 cup white onion chopped
• 1 cup tomato chopped
• ½ cup green bell pepper chopped
• 8 oz tomato sauce
• 1/2 teaspoon Mexican oregano

SLURRY

• 2 tablespoons water
• 2 tablespoons all-purpose flour

TEX MEX HOLY TRINITY

In a molcajete, make a paste out of the garlic, cumin and black pepper adding a tablespoon or two of water to make a paste. Set aside.

CHILI PUREE

In a small saucepan, combine the chiles with 1 cup water. Bring to a boil, turn heat to low and simmer for 10 minutes. Let cool slightly.

Puree the chiles and their liquid in a blender until smooth. Pour sauce through a strainer and discard any solids. Set aside.

BEEF

Season the beef with salt and black pepper. In a Dutch oven or stock pot over medium-high heat add the oil and brown the beef on all sides. Water will release from the beef and steam then subside and the oil will be left to brown, 10-15 minutes.

Once browned on all sides add enough water to cover the beef. Bring to a boil, then reduce the heat and simmer for 15 minutes, covered.

Add the onion, tomato, bell pepper, tomato sauce, Holy Trinity and chili puree to beef. Simmer for another 30 minutes.

Whisk together the flour and water to make a slurry. Stir into the meat and continue cooking for 10-15 minutes, or until the stew is thickened beef is tender.

Serve with rice and beans, or mashed potatoes, pan de campo (Cowboy Bread) or plenty of flour tortillas.

Din Tai Fung Cucumber Salad

Photo from CJ Eats

Our dinner club recently visited Din Tai Fung, and the BFF insisted that we order their famous cucumber salad. I'd heard people rave about it before, but somehow I'd never actually tried it myself.

One bite and I completely understood the hype.

Ever since that dinner, I've been on a mission to find a recipe that comes as close as possible to the original. I'm sure the exact recipe is a closely guarded secret, but this version gets remarkably close. In fact, it's so good that I've become a little obsessed with it. By "a little," I mean I've been making it almost every single day.

The secret is taking the time to salt the cucumbers and let them rest before adding the dressing. That extra step pulls out excess moisture and keeps the cucumbers crisp. As a bonus, the salad holds up much better in the refrigerator and doesn't turn watery or slimy after a day or two.

My grand plan is to make a batch at the beginning of the week and have it ready whenever a craving strikes. So far, however, that strategy hasn't worked out very well. I've only been making single servings because I keep eating the entire bowl in one sitting.

No regrets. Burp!

Din Tai Fung Cucumber Salad

Recipe from CJ Eays Recipes

Serves 4

• 1 lb cucumber, Persian or English
• 1/2 tbsp kosher salt
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1/2 tbsp sugar
• 2 cloves garlic, grated
• 1/2 tbsp chili oil
• 1/2 tbsp sesame oil

To prepare the Din Tai Fung Cucumber Salad dressing, mix together light soy sauce, rice vinegar, sugar, grated garlic, chili oil, and sesame oil. Whisk them together and your dressing is ready!

Begin preparing your cucumbers by slicing them into 1/2″ rounds. Once your cucumbers are uniformly sliced, place them in a bowl and mix the cucumbers with salt, then let them sit for 30 minutes. Next, rinse off the salt and pat them as dry as possible with a kitchen or paper towel.

The salt will help to draw out excess moisture for the cucumbers through osmosis which will result in a more crisp vegetable.

Once the cucumbers are as dry as possible, add them to the dressing and mix them well to get each piece coating in that delicious dressing. Let them sit in the marinade for at least 10 minutes then stack them up and enjoy!

If you are making Din Tai Fung Cucumber Salad ahead of time, make sure to transfer them into an air tight storage container up to 2-3 days in advance.

Once the cucumbers are stacked beautifully, the final step is to add an additional drop of chili oil to each cucumber for that pop of color and spice! Serve and enjoy!

Cherry Tomato Salad

Photo from The
Mom 100 Blog

This really isn’t the ideal time of year for my annual tomato salad obsession. Normally, that happens later in the summer when Seattle Sis-in-Law’s garden is overflowing and she sends me home with bags and bags of tomatoes in every shape, size, and color imaginable. Then I spend weeks happily working my way through every tomato salad recipe I can find.

This time, though, the tomatoes came courtesy of an Amazon Fresh ordering mishap. I ordered a package of tri-colored cherry tomatoes and somehow ended up with a giant container. Way more tomatoes than I could ever use in my usual side salads.

While searching for a completely different recipe, this one popped up. I’m convinced the universe was trying to tell me something. Call it fate, call it serendipity, but I took the hint and added it to the menu.

I only made one significant change: I tossed in a Persian cucumber. It seemed like the right move at the time, and after one bite, I can confidently say it was a very wise decision. The cucumber added a fresh crunch that paired perfectly with the tomatoes.

What really makes this recipe shine, though, is the dressing. It’s absolutely delicious and ties everything together beautifully. After the first bite, I immediately marked this recipe as a favorite. It’s simple, fresh, and packed with flavor—exactly the kind of recipe I’ll be coming back to again and again.

Cherry Tomato Salad

Recipe from The Mom 100

Serves 4

• 4 cups cherry tomatoes (halved)
• Kosher salt (to taste)
• For the Dressing:
• ¼ cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• ½ teaspoon minced garlic
• Freshly ground black pepper (to taste)
• ¼ cup chopped fresh oregano

Place the tomatoes in a large bowl. Sprinkle them lightly with kosher salt and toss. Let sit for 10 to 15 minutes.

In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, and pepper.

Drizzle over the tomatoes, add the oregano and toss to combine. Taste and adjust seasonings as needed.

Focaccia Grinder Sandwich

If you've ever shared a meal with me, you already know one thing: I eat my burgers and sandwiches plain. No lettuce, no tomato, no onion—basically no veggies. My philosophy has always been simple: if I wanted a salad, I would have ordered one.

Lately, though, I've been trying to stick to my goal of making recipes as they're written. Sure, recipes are really just guidelines, and I firmly believe every good cook should tweak things to fit their own tastes. But this year I've been making a conscious effort to give recipes a fair shot before putting my own spin on them.

With Seattle turning into a summer sauna this week, I was looking for a dinner that wouldn't require turning on the stove or oven. Technically, this sandwich is supposed to be toasted in the oven before serving. That was an easy pass for me. I'm not a fan of hot sandwiches that turn the lettuce warm and wilted. No thanks. This one was staying completely al fresco.

And let me tell you—I am so glad it did.

This sandwich was absolutely incredible. The combination of crisp lettuce, tangy pepperoncini peppers, and zesty Italian dressing completely made the sandwich. I did add a little mayo to one side of the bread, and that turned out to be a very good decision.

Every bite was crunchy, drippy, messy, and packed with flavor. It was exactly the kind of summer meal I was craving.

I did discover one small issue after I started assembling everything. The deli meat combo pack I bought didn't contain capocollo like the recipe called for—it had prosciutto instead. Honestly, I'm not convinced it mattered. The package also included hot calabrese and dry salami, and I piled them all onto the sandwich. Not a single regret.

Then, as I'm sitting here writing this, I realized something horrifying.

I forgot the pesto.

ARGH!

The sandwich was fantastic without it, but I can only imagine how much that pesto would have elevated everything. Looks like I'll just have to make another one for lunch tomorrow. Tough sacrifice, I know.

Focaccia Grinder Sandwich

Recipe from Pinch of Yum

Makes 6 sandwiches

The Sandwich Base:

• 1 loaf of focaccia (I use the Trader Joe’s focaccia with roasted tomato and Parmesan)
• 1/4 cup pesto (refrigerated one from TJ’s)
• 2 ounces uncured calabrese salami (8 slices)
• 2 ounces uncured capocollo (8 slices)
• 4 large slices Provolone cheese

The Salady Part:

• 1 head romaine lettuce, shredded (2–3 cups)
• a quarter of a red onion, thinly sliced
• 1/2 cup sliced pepperoncini
• 1/4 to 1/3 cup Italian dressing
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 1/4 cup mayo (optional)

Preheat Oven: Preheat the oven to 350 degrees.

Slice Focaccia: Keeping the focaccia flat, use a serrated knife to cut the focaccia in half horizontally. (You don’t want to tip the bread up because all the toppings will fall off.) Lift the top half of the bread off and set to the side.

Layer Sandwich: Layer the bottom piece of focaccia with pesto. Then layer the salami, capocollo, and Provolone.

Toast Sandwich: Toast in the oven for 6-8 minutes. (Leave the top piece laying to the side so it doesn’t stick to the cheese yet.)

Toss and Layer Greens: In a separate bowl, toss lettuce, red onion, pepperoncini, Italian dressing, and oregano. Season with salt and pepper. Arrange salad on top of the toasted sandwich. Dollop with a bit of mayo (optional but I love it).

Finish: Press the top part of the focaccia over the sandwich and cut into wedges! WHOA NELLY that’s good. It’s juicy, crispy, salty, dense, and everything I want in a sandwich!

Chicken French Dips

Photo from The Skinny Dish

Sometimes I go into a recipe with pretty low expectations. Usually it's because there's an ingredient or cooking method that I've convinced myself I don't like.

In this case, it was slow-cooked chicken. For some reason, my brain had decided that chicken cooked in the slow cooker just wasn't my thing. Turns out, my brain was wrong.

This recipe was an absolute winner.

I'd never had a Chicken French Dip before, so I wasn't entirely sure what to expect. The ingredient list is surprisingly simple, but somehow those basic ingredients come together to create something incredibly flavorful and satisfying.

One thing I've learned about French dips: the bread matters. A lot. You need a sturdy, crusty roll that can stand up to being dunked in au jus without falling apart. There's nothing worse than a soggy sandwich that disintegrates halfway through eating it.

I almost skipped the mozzarella cheese because I tend to like my French dips pretty plain and straightforward. But lately I've been trying to be more open-minded about foods and flavors I assume I won't like. I'm glad I gave it a chance because the melted mozzarella ended up being the perfect finishing touch. It added just the right amount of richness and took the sandwich to another level.

This one is definitely earning a spot in my Favorites folder for the year. That's two new favorites in two days—I'm on a roll!

Chicken French Dips

Recipe from The Skinny Dish

Serves 8

• 2 lbs chicken breast raw
• 1 large yellow sweet onion thinly sliced
• 2 tbsp light butter I use land o lakes
• 1/2 tbsp olive oil
• 3 cups of 98% fat free chicken broth
• 2 tbsp Worcestershire sauce
• 2 tbsp all purpose white flour
• 4-5 cloves garlic minced
• 2 tsp kosher salt
• freshly cracked pepper

For the sandwiches:

• 1 cup shredded part skim mozzarella
• 6 hard rolls or bread of choice
  

In a large skillet over medium heat add olive oil and butter. Add thinly sliced onions, a pinch of salt and pepper, and cook stirring often for about 12-15 minutes until the onions become very soft and a little caramelized.

Add chicken breasts to a slow cooker, followed by the cooked onions, minced garlic, chicken broth, and kosher salt & black pepper.

In a small bowl whisk together flour and Worcestershire sauce. Whisk the mixture into the broth on top of the chicken. Cook on low for 7-8 hours.

Remove the chicken, place onto a cutting board, and cut into pieces or lightly shred.

To assemble the sandwiches: Preheat oven to 425 degrees. On a sheet pan lay bottom of the roll down, top each roll with about 4 ounces of chicken, 1/4 cup of the au jus from the slow cooker (*see notes), two tbsp of mozzarella, and then the top of the bun.

(Note: These totally work as open faced sandwiches for those who want to cut back on carbs or calories)

Place sheet pan into oven and bake for about 10 minutes or until the bread is crispy and the cheese is nicely melted. Serve with 1/2 cup of au jus for dipping! Enjoy!

Chicken Fried Rice

Fried rice is always one of the first things I order at a Chinese restaurant. In fact, I kind of use it as my litmus test for whether a restaurant is really good. Fried rice seems like such a simple dish, but I've been served plenty of bland, forgettable versions over the years. If the fried rice lacks flavor, I'm immediately disappointed.

Thankfully, this recipe was the exact opposite of bland.

From the first bite, I was surprised by how much flavor was packed into every spoonful. I think the secret is the chili garlic sauce in the rice sauce. The recipe called for two tablespoons, but I played it safe and started with just one. As it turned out, one tablespoon was plenty for me, though spice lovers might enjoy the full amount.

Another smart step was marinating the chicken in soy sauce before cooking. Chicken can sometimes get lost among all the other flavors in fried rice, but that quick marinade gave it a savory boost that really came through in the finished dish.

Everything about this recipe just worked. It's definitely earning a spot on my 2026 favorites list. Since I'm constantly saving leftover rice in the fridge, I can easily see myself making this every few months whenever the craving strikes.

The only hiccup I ran into was that the chicken and vegetables wanted to stick to the pan and flirt with burning. I blame my temperamental stove more than the recipe itself. If your stove tends to run hot like mine, just keep a close eye on things and adjust the heat as needed.

Overall, this is the kind of fried rice recipe that reminds you how good homemade fried rice can be—loaded with flavor, easy to customize, and far better than the bland versions that sometimes show up at restaurants.

Chicken Fried Rice

Recipe from The Wooden Skillet

Serves 6

Fried Rice Sauce:

• ½ cup soy sauce
• 1-2 tablespoons chili garlic sauce
• 3 teaspoons rice vinegar
• 2-4 teaspoons fresh ginger, grated
• ¼ teaspoon sesame oil

Chicken Fried Rice:

• 4 tablespoons soy sauce, divided
• 6 boneless, skinless chicken thighs*
• 3 tablespoons extra virgin olive oil, sub other oil of your choice, divided
• 2 teaspoons garlic, minced
• ¾ cup yellow onion, cut into 1 inch pieces
• 1 ½ cup frozen peas and carrots
• 2 eggs, whisked
• 3 cups packed cooked rice, preferably day-old**
• ⅛ teaspoon ground black pepper
• 3 green onions, sliced
• red pepper flakes, to taste

Marinate Chicken: place chicken in a shallow bowl or reusable silicone bag along with 2 tablespoons soy sauce. Ensure chicken is fully coated and let marinate 15-20 minutes.

Make Fried Rice Sauce: combine sauce ingredients in a mason jar. Seal the lid and shake to combine (alternatively you can whisk together in a shallow bowl).

Cook Chicken: Bring 12 inch cast iron skillet to medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add marinated chicken thighs (discard excess soy sauce) and let cook 5-7 minutes per side or until the internal temperature reaches 160℉. Transfer to a plate and let rest 5 minutes before cutting into bite-sized pieces.

Cook Veggies: Add another tablespoon of oil to the cook top. Add garlic and onion, move around until garlic becomes fragrant, approx. 30 seconds. Add frozen peas and carrots. Move around approx. 2-3 minutes. Move veggies off to the side to create a little hole in the middle of the pan.

Cook Eggs: Add 1 tablespoon oil to the middle of the pan along with 2 whisked eggs. Move eggs around until cooked through. Combine with the veggies.

Combine with Sauce: Add the rice to the pan along with the cooked chicken pieces, ground black pepper, 1/2 the green onion slices, red pepper flakes (if using), and approx. 2 tablespoons soy sauce. Move around until well combined and rice is warmed through. Add approx. 1/2 the Fried Rice Sauce and stir to combine.

Serve: Enjoy immediately with the remaining Fried Rice Sauce, remaining sliced green onions, crushed red pepper flakes, or even a fried egg or poached egg!

Marinated Steak Skewers with Korean BBQ Sauce

I found this recipe tucked away in the appetizer section of Spicy Southern Kitchen, but I decided to ignore the label and turn it into dinner instead. That turned out to be a very good decision.

The star of this dish is definitely the sauce. It's tangy, slightly sweet, and packed with flavor. Combined with the marinated beef, it creates one of those meals where you keep sneaking "just one more bite" until your plate is empty.

To round out the meal, I served it with a Thai cucumber salad and a side of rice. The cool, crisp salad balanced the richness of the beef perfectly, making for a dinner that felt complete and satisfying.

Whether you serve this as an appetizer for a crowd or follow my lead and make it the main event, this recipe is absolutely worth trying. Trust me—you won't regret it.

This recipe earned a spot in my favorites collection after just one meal. That's not something I say lightly, but it was that good.

As much as I loved it with beef, I can already see this recipe working beautifully with chicken as well. The flavors are versatile enough that I think it would be just as delicious, and I'm already looking forward to testing that version out soon.

When a recipe leaves you excited to make it again before you've even finished the leftovers, you know you've found a keeper.

Marinated Steak Skewers with Korean BBQ Sauce

Recipe from Spicy Southern Kitchen

Serves 8

• 2 T olive oil
• 1/2 c low sodium soy sauce
• 3 T lemon juice
• 3 garlic cloves, minced
• 1/2 tsp black pepper
• 1 1/2 pounds flank steak
• wooden skewers soaked in water

Sauce

• 1/2 c low sodium soy sauce
• 2/3 c brown sugar
• 3 garlic cloves, minced
• 1 T rice wine vinegar
• 1 T sweet chili sauce
• 1/2 T grated fresh ginger
• 1/4 tsp black pepper
• 1 T cornstarch
• 1 T cold water
• 2 green onions, sliced
• 1 tsp sesame seeds

In a small bowl, stir together oil, soy sauce, lemon juice, garlic and pepper.

Slice steak thinly across the grain. Cut with the knife at a 45 degree angle so that you get strips that are wider then they would be if you cut straight down.

Combine the steak strips and marinade in a large ziptop bag and refrigerate for at least 8 hours.

To make sauce, bring soy sauce, brown sugar, garlic, vinegar, chili sauce, ginger, and black pepper to a boil in a small saucepan.

In a small bowl, stir together water and cornstarch. Add to saucepan and simmer sauce until thickened, about 2 to 3 minutes.

Thread steak onto skewers. Grill over high heat for 3 minutes. Flip over and grill 1 to 2 more minutes. Serve with green onions, sesame seeds, and sauce.

Thai Cucumber Salad

Phhoto from
Butter Your Biscuit

This Thai cucumber salad was the perfect side dish for a any weeknight dinner, but especially for the Red Curry Dumpling Soup I made tonight. 

Crisp cucumbers, tangy lime juice, sweet chili sauce (YUM), and crunchy peanuts come together in a way that tastes so fresh and bright. It’s one of those recipes that feels restaurant-worthy but takes almost no effort to throw together. And makes enough to have as a leftover.

The dressing is the real star here. It’s sweet, savory, a little spicy, and somehow makes plain cucumbers completely addictive. 

Thai Cucumber Salad

Recipe from Butter Your Biscuit

Serves 6

• 2 English cucumbers sliced ¼ inch thin
• 2 teaspoons salt
• ½ red onion halved and sliced ¼ inch thin
• ½ cup peanuts chopped
• ¼ cup fresh cilantro chopped
• 3 tablespoons sweet chili sauce
• 2 tablespoon honey or granulated sugar
• 1 teaspoon sesame oil
• 2 tablespoons lime juice
• 1 clove garlic minced
• Pinch of red pepper flakes
• Salt to taste

Place 1/2 of the sliced cucumbers in a strainer and sprinkle 1 teaspoon of salt over them, then place the second layer followed by another teaspoon of salt. Let sit for about 20 minutes, rinse, put on a paper towel, and pat dry. (This step is optional but allows the cucumbers to stay crisp longer.)

Place the sliced cucumbers, onions, peanuts, and cilantro in a large bowl and set aside.

In a small bowl add the sweet chili sauce, honey, sesame oil, lime juice, garlic, and red pepper flakes, and mix until combined.

Pour the sauce over the cucumbers and toss until coated. Add salt to taste.

Vietnamese Meatballs

Photo from 12tomatoes

Apparently, my kitchen has had a serious gap in its global cuisine lineup—Vietnamese food. I did a quick search through my blog and found absolutely nothing, nada, zelch. Not that this dish was meant to fix that, but it was a surprising little discovery nonetheless.

This recipe started its life as a Vietnamese Meatball Salad. Keyword: salad. Things were going great—I had the meatballs prepped and cooking, everything smelled amazing—until I went to assemble the greens. That’s when it all fell apart. My napa cabbage? Moldy. My pre-chopped romaine from earlier in the week? Also gone. Completely unsalvageable.

So… pivot time.

No greens meant no salad, which meant I needed a new plan. Enter: basmati rice. I threw a pot together as a side, and honestly, it ended up being the better move. The rice paired perfectly with the meatballs.

And let’s talk about these meatballs for a second. They are so good. Savory, deeply flavorful, and surprisingly easy to make. The only catch is a bit of planning ahead—they need a couple of hours to rest before cooking—but beyond that, they’re pretty low effort for such a big payoff. I’m already planning to make them again as part of a meal prep rotation. They’d be perfect to have on hand for quick lunches or snacks throughout the week. I also wonder what they'd be like with ground chicken.

I made mine on the smaller side—just under an inch—and I’m glad I did. Originally, it was because they were destined for a salad, but even without the greens, the size turned out to be ideal. Bite-sized, easy to eat, and somehow even more satisfying.

A couple of quick tips if you’re making these:
First, do not skip browning the meatballs. That step adds so much flavor, and you’d definitely miss it.
Second, consider doubling the batch. These disappear fast, and they make for an excellent grab-and-go snack all week long.

Next time? I might add a little sriracha for a kick. Because honestly, the only thing better than these meatballs… is these meatballs with a bit of heat.

Vietnamese Meatballs

Recipe from 12 Tomatoes

Serves 4-6

FOR MEATBALLS:

• 1 lb. Ground pork
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sugar
• 1/2 cup green onion, sliced thin
• 2 garlic cloves, minced
• 1 tablespoon ginger paste
• 1/4 teaspoon white pepper & ¼ teaspoon salt

• Searing oil, for cooking

In a mixing bowl, combine all the ingredients except the oil in the meatball mix. Mix thoroughly to combine, then scoop each meatball with a small ice cream-scoop to portion each meatball. Place scooped meatballs onto a parchment-lined sheet tray and once done place in the fridge for at least one hour or best overnight, covered.

When ready to bake, preheat the oven to 350° F.

Preheat a heavy-bottomed pan over medium-high heat with a drizzle of cooking oil for one minute. Place the meatballs 1-inch apart from each other in the pan and sear for 1 minutes per side, making sure to sear at least three sides. Remove to a clean sheet tray and finish baking these in the oven for 5 - 8 minutes.

How I made my rice:

1 c basmati rice, washed

1 c chicken broth (I used Knorr Chicken boullion and water)

1/2 c diced onion

Put about 2 T olive oil in a pan and saute the rice until its a little browned. Don't skip this step, it really does add a lot of flavor. I aslo dropped in the onion while the rice sauted. 

Put the water in. Cover it, bring it to a boil. Once it comes to a boil, turn it down to low. Let it cook for 10-15 minutes. 

Creamy Tomato Tortellini (One Pan)

I’ve come to a very important realization lately: I don’t eat nearly enough tortellini. Which feels like a personal failure, honestly. It’s one of my go-to orders whenever I’m at an Italian restaurant—comforting, a little indulgent, always satisfying—but for some reason, I rarely make it at home. Maybe it feels a bit too decadent for a regular weeknight… but then again, I’ve decided I’m worth a little decadence. Low-carb? Not today.

Lately, I’ve also fallen down a bit of a recipe rabbit hole with Salt & Lavender food blog. I stumbled across it and promptly bookmarked what felt like half the site. This dish marks my third recipe from there this month, and at this point, it’s safe to say I’m hooked.

Every home cook needs a solid tomato sauce in their back pocket. It’s the little black dress of the kitchen—simple, reliable, and always appropriate. Over the years, I’ve made my fair share, and once you understand the basics—good tomatoes, garlic, maybe some onion, and a blend of Italian herbs—you can make magic with just a few ingredients.

But this sauce? This one took things up a notch.

It starts with that classic tomato base, then adds a splash of cream to create a rich, velvety sauce that feels just a little extra (in the best way). Creamy tomato sauce is one of those things that’s hard to resist, and this version absolutely delivers.

I followed the recipe pretty closely… right up until the very end. I had a couple tablespoons of pesto hanging out in the fridge this dish, and it felt like fate. So in it went. And let me tell you—that little addition made a big difference. The pesto brought a bright, herby depth that took the sauce from really good to “why haven’t I always done this?”

Consider this your sign to add tortellini back into your life—and definitely into your dinner rotation. And if you don’t already have a go-to tomato sauce, now’s the time to fix that. Trust me, once you do, you’ll wonder how you ever lived without it.

Creamy Tomato Tortellini (One Pan)

Recipe from Salt & Lavendar

Serves 4

• 2 (9 ounce) packages refrigerated cheese tortellini
• 2 tablespoons butter
• 2-3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 (14 fluid ounce) can tomato sauce
• 1 cup heavy/whipping cream
• 1/4 teaspoon Italian seasoning
• Salt & pepper to taste
• Freshly grated parmesan cheese for serving, to taste

Add the butter to a skillet over medium heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.

Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir/whisk until it's nice and smooth.

Stir in the tortellini (no need to boil it first). Reduce the heat to medium-low and cover the pan and cook for 5 minutes.

If the tortellini is still a little firm, continue cooking it for another few minutes (stoves and pans vary). If needed, increase the heat a bit. If the sauce thickens/reduces too much (the pasta releases starch, thickening the sauce as it cooks), add another splash of cream or a little chicken/veg broth.

Season with salt & pepper as needed (I'm fairly generous with both). You may want to add in a little sugar too if the tomato sauce tastes to acidic. 

Serve immediately with plenty of parmesan cheese grated over top.

Balsamic Chicken Marinade

Photo from Carlsbad Cravings

Getting back to “normal” after six months of medical ups and downs has been…an adventure, to say the least. Somewhere along the way, I realized just how much I missed being in the kitchen. Not just the cooking itself, but the rhythm of it—planning out meals for the week, knowing what’s for lunch and dinner, and feeling just a little more put together because of it.

Now, you’d think working from home would make lunches easy. And sure, it does…if you’re perfectly content eating sandwiches on repeat. I am not. I’ve officially hit my sandwich limit.

So I went back to what worked for me when I was at my healthiest: Sunday meal prep. Because let’s be honest—if it’s already made, there are zero excuses.

This week, I kept things simple with a marinated grilled chicken to pair with salads for a few days. I let the chicken soak up all that goodness for about two hours before throwing it on the grill, and the result? Juicy, flavorful, and exactly what I needed to get back into the groove.

Of course, I had to sneak a taste while slicing it up (quality control is very important). The marinade is nicely balanced with a bright, herby flavor—though I’ll probably dial back the oregano next time. But that’s the beauty of recipes like this…they’re easy to tweak and make your own.

This is definitely going into the regular rotation—especially as an easy, ready-to-go protein for salads during the week. Simple, satisfying, and a solid step back toward feeling like myself again.

Balsamic Chicken Marinade

Recipe from Carlsbad Cravings

Serves 4

• 1 pound chicken breasts pounded to an even thickness
• 3 T extra virgin olive oil
• 3 T balsamic vinegar
• 2 T honey
• 1 T lemon juice
• 1 T Dijon mustard
• 1 tsp EACH dried oregano, dried basil, garlic powder, onion powder, salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes

Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours (the longer the better).

When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.

Preheat grill to 400 degrees, clean and grease grates.

Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. Let rest 5 minutes before slicing.

Onion Soup Mix Roasted Potatoes

Some recipes come with a whole story—and this one starts at a book club gathering long, long ago. Queen PopUp made a simple potato dish that completely stopped me in my tracks. I actually went quiet for a moment (which, if you know me, is saying something) just trying to process how something so easy could taste that good.

Naturally, I had to know the secret. She casually pointed to the side of a box of Lipton Onion Soup Mix, and just like that—mystery solved.

Ever since that day, onion soup mix has been a pantry staple in my kitchen. When it goes on sale, I stock up and make things a little more practical by emptying all the packets into a mason jar. I rarely need a full envelope at a time, and this way nothing goes to waste. Plus, when I’m making these potatoes just for myself, I can scoop out exactly what I need—usually about a tablespoon—and call it good.

I’ve made this recipe more times than I can count since that fateful book club night, and it never disappoints. Simple, nostalgic, and ridiculously delicious—just the way the best recipes should be.

Onion Soup Mix Roasted Potatoes

Recipe from The Onion Soup Mix box

• 4 Tbsp. extra-virgin olive oil, divided
• 2 lb. Yukon Gold potatoes, cut into 1" pieces
• 1 (1-oz.) pkg. onion soup mix
• 1/2 tsp. kosher salt, plus more
• 1/4 tsp. freshly ground black pepper
• Sliced fresh chives, for serving

Drizzle 2 Tbsp. oil onto a large baking sheet and place on center oven rack. Preheat oven to 425°.

In a large bowl, toss potatoes, onion soup mix, salt, pepper, and remaining 2 Tbsp. oil until combined.

Carefully remove sheet from oven and gently tilt back and forth so hot oil covers surface of sheet. Arrange potatoes on sheet in an even layer.

Bake potatoes, tossing halfway through, until golden brown and fork-tender, 35 to 45 minutes.

Sprinkle potatoes with salt. Top with chives.

Beef Curry Slow Cooker

Photo from
The Food Charlatan

Curry tends to be one of those “you’re either in or you’re out” flavors. It’s bold, rich, and unapologetically itself—and personally, I’m all in. So when I saw a recipe featuring both yellow curry and garam masala, I knew it had my name written all over it.

This dish delivered exactly what I hoped for: deep, warm flavor with just enough spice to wake up your taste buds without sending you running for a glass of milk. It’s the kind of heat that builds gently and keeps you coming back for another bite.

What really makes this recipe shine, though, is the slow cooker. There’s something magical about letting those spices simmer all day—the aroma alone turns your house into the coziest place on earth. By dinnertime, the anticipation is almost unbearable (in the best way).

Now, let’s talk about the age-old debate: to brown or not to brown your meat before it hits the slow cooker. Traditional chefs will insist it’s a must, while plenty of TikTok cooks say it’s skippable. Honestly? I fall somewhere in the middle. I’ve done it both ways and can’t say I notice a huge difference—it usually comes down to time and motivation.

This time, I went for it. I browned the meat, followed the recipe exactly (a rare moment of discipline for me), and let the slow cooker do its thing.

The verdict? Absolutely worth making—if you’re a curry fan. And if you’re not…well, we might need to have a conversation.

Beef Curry Slow Cooker

Recipe from The Food Charlatan

Serves 6

• salt and pepper
• 2-3 tablespoons oil
• 2-3 pounds chopped stew beef or chuck roast*, chopped into chunks
• 1/3 cup water
• 1 (8-oz) can tomato sauce
• 1 tablespoon garlic powder
• 1/2 teaspoon salt
• 1-2 tablespoons Better Than Bouillon Beef Base
• 1/2 teaspoon black pepper
• 1 & 1/2 tablespoons yellow curry powder
• 1 tablespoon garam masala
• 1 large yellow onion, chopped
• cilantro, to garnish
• red onion, chopped, to garnish

Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.

Salt and pepper the beef chunks.

Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.

Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don’t want them to steam–see photos). Turn the pieces with tongs to brown all sides. Remove the beef to the slow cooker and repeat 2 more batches, adding more oil as necessary.

Once all of the beef is browned and in the slow cooker, turn the heat on the pan down to medium. Add the water, tomato sauce, garlic powder, salt, beef bouillon, black pepper, curry powder , and garam masala .

Stir with a wooden spoon until the mixture is bubbly and the bouillon has dissolved. It should thicken up a bit.

Pour the mixture over the beef in the slow cooker.

Add the chopped onion and stir it all together. Cook on low heat for 6-7 hours, until the beef is fork tender

Garnish with chopped cilantro and hot rice!

I love to serve this curry with lots of cilantro, Coconut Jasmine Rice and Homemade Naan! It's the best combo! You could even throw in a Strawberry Lassi to sip with it, if you wanted to get really fancy!