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!

Keto No Bake Cookie

Photo from All Day I
Dream About Food

Even though my recipes of late might not show it, I really am trying to eat a little less—and especially cut back on sugar. That's easier said than done when you love to cook and have a soft spot for comfort food.

My introduction to no-bake cookies came from my Grandma Spaid. One summer we made a batch together, and after that we seemed to make them over and over again. They never lasted very long in her kitchen, and honestly, I don't remember them lasting much longer anywhere else either.

I've become a huge fan of the All Day I Dream About Food blog. Nearly every recipe I've tried has been a success. The recipes are well-tested, dependable, and turn out beautifully—assuming I follow directions, of course. User error doesn't count.

When I saw her recipe for these no-bake cookies, I knew it was exactly what I needed. I was never much of a sweets person, but ever since starting a diabetes medication, my sweet cravings have definitely increased. Apparently that happens to a small percentage of people, so lucky me.

These cookies are fantastic and will absolutely be going into my regular rotation. The recipe says it makes 10 cookies, but that really depends on how large you make them. I used a 2-tablespoon scoop and ended up with 12¾ cookies. One was noticeably smaller than the rest, which naturally made it the official test cookie.

One thing to note is that the mixture is fairly loose at first. You'll want to let it sit for a bit before scooping. After shaping mine, I popped them into the refrigerator to help them firm up, and they were perfect after that. I left a couple out to enjoy right away and wrapped the rest in parchment paper before stashing them in the freezer. The recipe says they'll keep for up to six months. That's adorable. There is absolutely no chance they'll survive that long in my house.

I skipped the pumpkin seeds, but not intentionally. This was one of those classic "I know I have some somewhere" situations. I searched the pantry from top to bottom and couldn't find them. Later, Blueberry wandered into the kitchen and reminded me that I'd sent the remainder of the bag home with her months ago because I was convinced I'd never use the rest. So much for that plan. Thankfully, the cookies were delicious even without them.

Keto No Bake Cookie

Recipe from All Day I Dream About Food

Makes 10 cookies - ish

• 1/2 cup pecans
• 1/2 cup flaked coconut; I got Bob's Red Mill unsweetened coconut. I love that stuff
• 1/2 cup pumpkin seeds, Pepitas
• 1/4 cup butter
• 1/4 cup granular sweetener, allulose recommended. I used this one.
• 3 tbsp almond milk, or any low carb milk
• 3 tbsp cocoa powder
• 1/4 cup peanut butter
• 1 tsp vanilla extract

In a food processor, combine the pecans, coconut, and pumpkin seeds. Pulse a few times until everything is coarsely chopped without too many bigger pieces.

In a medium saucepan over medium heat, combine the butter, sweetener, almond milk, and cocoa powder. Stir until the butter has melted and the ingredients are combined.

Let the mixture come to a boil and cook for 30 seconds.

Remove from heat and let stand a few minutes, then add the peanut butter and vanilla and stir until smooth.

Stir in the chopped nut/seed mixture until well coated. Spoon into 10 mounds on a waxed paper lined cookie sheet and gently pat into circles about half an inch thick.

Chill 10 to 20 minutes to firm up.

Dill Pickle Dip

Photo from Cooking with Carlee

Dill pickles have become a full-blown obsession in my kitchen lately. I’ve always liked them, but recently I find myself thinking about them constantly. Maybe it’s the endless stream of social media recipes featuring dill pickle everything, but once I started seeing dip after dip in my feed, I knew I had to try one.

This version caught my eye because it seemed a little different from the others, so I made it for book club night. Blueberry absolutely loves dill pickles too, perhaps she’s been influencing me.

One thing I learned quickly: this recipe makes a lot. I cut it in half and still ended up with roughly two cups of dip, so the full recipe would be perfect for a larger gathering.

A few things I’d recommend if you make it:

1. Use finely shredded cheese. I used a thicker shred, and the dip felt a bit too cheese-forward. I preferred the flavor when the cheese stayed in the background instead of competing with the pickles.

   The thicker shreds also changed the texture more than I expected.

2. Go easy on the bacon bits. I didn’t add the full amount called for, and I’m glad I didn’t. Too much bacon started to overpower the dill pickle flavor.

   I actually ended up adding extra pickle seasoning to bring the pickle taste back to the front.

I couldn't find Pickle de Gallo from Grillos. I used their chips instead and pulsed them up in the food processor.

Overall, this was a fun, crowd-friendly dip with plenty of pickle flavor. If you’re currently riding the dill pickle trend like I am, it’s definitely worth adding to your snack rotation.

Dill Pickle Dip

Recipe from Instagram (can't remember the account)

Makes A TON

24 oz sour cream

8 oz Whipped cream cheese

1 container of Pickle De Gallo by Grillos

2 c shredded cheese (Mexican blend or Monterrey are best)

Package of bacon bits

One Dano's dips packet (Dill if you can find it)

Mix all this together and let it sit for a couple of hours before serving.

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.

Rigatoni All'amatriciana

It's Italian night here at Chez Jenn's. Then again, if we're being honest, just about any night could qualify as Italian night in my house. Italian food is one of my favorite comfort cuisines, and tonight's menu featured a classic Roman dish: All'Amatriciana (pronounced ah-mah-tree-CHAH-nah).

Before making it, I had to do a little homework on exactly what Amatriciana is. According to my internet deep dive, "Bucatini all'Amatriciana is one of Rome's most iconic pasta dishes. It originated in the town of Amatrice in Italy's Lazio region and is traditionally made with a simple but incredibly flavorful sauce featuring cured pork, tomatoes, and Pecorino Romano cheese."

What I wish I had known before my grocery trip is that it's traditionally served with bucatini pasta. Had I known that, I absolutely would have bought bucatini instead of rigatoni because I love those thick, hollow noodles. Lesson learned for next time.

The good news? This was still a delicious dinner.

I only made one intentional change to the recipe—and it happened because I once again failed to read the entire recipe before starting. (Someday I'll learn.) Out of habit, I added a teaspoon of Italian seasoning. Nearly every tomato-based dish I make gets a little Italian seasoning, so I didn't even think twice about it.

Actually, that's not entirely true. I made one more adjustment. After tasting the finished sauce, I noticed a slightly metallic flavor, which is usually my cue that the tomatoes are a bit too acidic. A spoonful of sugar balanced everything beautifully and mellowed the sauce right out.

And that brings me to one of my favorite cooking philosophies: recipes are guidelines, not laws. Sometimes the changes I make aren't just personal preferences—they're corrections for what my taste buds are telling me. If a recipe doesn't quite taste right to you, don't be afraid to adjust it. Add a little seasoning, cut the acidity, increase the spice level, whatever makes the dish work for you.

After all, you're the cook. Your kitchen, your rules.

Rigatoni All'amatriciana

Recipe from Keeping It Simple Italian

Serves 4

• 1 pound Rigatoni
• 28 ounces Canned plum tomatoes
• 6 ounces Guanciale diced
• ½ cup Pecorino Romano divided
• ¼ cup Dry white wine
• ¼ cup Onion finely diced
• 1 tablespoon Olive oil
• ½ teaspoon Kosher salt plus more to taste

Bring a large pot of water to a boil.

In a medium sauce pan, add olive oil and guanciale and cook until crisp.

Now add onion and salt and cook until the onion is translucent.

Add white wine and mix well making sure to scrape up any bits on the bottom of the pan. Add tomatoes and gently press them down to break them up and stir well.

Reduce heat to low and cover to simmer.

When the pasta water is boiling, add the rigatoni and cook until al dente.

 q

Wen ready, drain pasta and add it to the sauce.

Toss well.

Add ½ of the Romano cheese and toss again.

Serve immediately with the remaining Romano cheese on the side for topping.

Carne Guisada (Ridiculously Good Beef Stew)

I already have a favorite carne guisada recipe, but I'm always willing to try a new version just to see if my longtime favorite can be dethroned.

This recipe caught my attention because it's a Puerto Rican-style carne guisada, which sets it apart from the version I usually make. It includes sazón and adobo seasoning—two ingredients my go-to recipe doesn't use—as well as carrot and pimiento-stuffed green olives. Those were new additions for me, and I was excited to see how they would influence the flavor.

Carne guisada literally translates to "stewed meat," and nearly every Latin American region has its own interpretation of the dish. From what I've seen, each version reflects the ingredients and traditions of its area, with variations in seasonings, gravy base, vegetables, and other additions. That's part of what makes trying different recipes so interesting.

Overall, this was a solid recipe. The beef turned out tender, and I really enjoyed the flavors from the sazón and adobo seasonings. If I make it again, though, I'd skip the olives. I actually enjoy olives in many dishes, but in this case they competed with the flavors of the stew rather than enhancing them. Even so, it was a tasty meal and an enjoyable look at a different regional take on a classic comfort food.

Carne Guisada (Ridiculously Good Beef Stew)

Recipe from Salima's Kitchen

Serves 6

• 2 tbsp achiote oil or olive oil
• 3 lbs beef stew meat (sirloin, chuck, round roast, etc.), cut into 1 inch cubes
• 1 large carrot, chopped into bite sized pieces
• 2 potatoes, chopped into bite sized pieces
• 1/2 cup sofrito
• 2 tsp sazon seasoning
• 2 tsp adobo seasoning
• 2 tbsp tomato paste
• 2 tbsp all purpose flour
• 4 cups beef broth
• 1/2 cup pimento olives, sliced
• optional garnish: fresh cilantro, avocado, and/or pique

Sear your beef. Heat the oil in a pot over medium heat before adding the beef stew meat. Brown on all sides; this usually takes around 8 minutes. Feel free to do so in batches if needed. Transfer the beef to a plate when browned. Cook the vegetables. 

Add the sliced carrot, potatoes, and sofrito [Jenn Notes: I'm not a fan of sofrito because it has bell peppers in it, so I tossed in a chopped onion] to the pot and sauté until the garlic in the sofrito becomes fragrant.

Add the sazon, adobo and tomato paste to the pot. Mix to coat everything with the tomato paste, scraping the bottom of the pot to get all of that flavor incorporated. 

Sprinkle the flour over everything and mix to coat all of the beef and veggies. Cook for a minute or two before returning the browned beef to the pot. Slowly pour in the broth, mixing everything together and scraping the bottom of the pot again. Add the olives in at this point! [Jenn Notes: I didn't add the olives until the very end before serving. Adding them this soon I was worried they'd break down too much.]

Cover the pot and stew everything over low heat for an hour and a half, or until the beef is fork tender. I recommend checking the pot every 20 minutes or so and stirring, to make sure nothing is sticking to the bottom. Add salt to taste & enjoy! 

Serve the guisada with any desired sides like rice, beans, or tortillas. Garnish with cilantro, avocado, and/or pique.

Grilled French Bread Pizza Supreme

Photo from Butter
Your Biscuit

Mom and Dad both taught me how to cook, and while they each had their own style in the kitchen, there was one piece of advice they agreed on completely: always read the recipe before you start cooking. Then read it again.

For the most part, I don't follow that advice anymore. I used to be diligent about it, and if a recipe looks especially complicated or requires a lot of planning, I'll still give it a thorough read-through. But on a typical weeknight? I tend to dive right in. Every now and then, that comes back to bite me.

Case in point: tonight's French bread pizzas.

I'm honestly not sure how I missed it—it's right there in the title—but these were supposed to be grilled. That definitely did not happen in my kitchen. Instead, I treated them like any other pizza and baked them in the oven.

That decision came with an extra challenge because I wasn't working with a traditional sturdy French loaf. One of our pizzas was made on gluten-free bread, and if you've ever had gluten-free bread, you know how delicate it can be. It seems like they'll crumble if you look at them the wrong way.

Still, Blueberry and I carried on and made our oven-baked version of French bread pizza.

The result? It was good, but for me French bread pizza just isn't my favorite style of pizza. For me, the bread-to-topping ratio was a little off. I prefer a thinner crust, and the loaf I used was quite thick, making the finished pizza feel a bit too bready.

For anyone else who accidentally skips the grilling instructions, baking worked just fine. I popped the pizzas into a 400°F oven for about 10 minutes, just until the cheese was melted, bubbly, and lightly browned.

Would I make them again? Maybe. But next time, I'd either use a thinner loaf or actually follow the recipe and fire up the grill.

Grilled French Bread Pizza Supreme

Recipe from Butter Your Biscuit

Serves 4

• 1 loaf soft french bread
• 3 cups of pizza sauce; I'm a big fan of Rao's 
• 2-3 garlic cloves minced
• 2-3 cups shredded mozzarella cheese
• 1 pkg pepperoni 40-50 pepperoni
• 2 cups cooked Italian sausage
• 1 cup olives sliced
• 1/2 cup green pepper diced; I sooo didn't include this.
• 1/2 cup red pepper diced; nor this one, blech
• 1/2 cup onion diced
• Parmesan cheese

Heat grill to lowest flame

Cut your french bread in half lengthwise, spread the pizza sauce evenly over the french bread. sprinkle fresh garlic over sauce and then sprinkle cheese. Add the pepperoni, sausage, olives, peppers and onions.

Place each half french bread onto a large piece of foil and loosely wrap around edges.

Grill over indirect heat for 8-10 minutes, or until cheese is melted. (keep an eye on it so it doesn't burn).

Garnish with Parmesan cheese and serve!

Ultimate Beef Stroganoff

"Ultimate." It’s a heavy-hitting word, isn't it? It implies the absolute pinnacle, the highest bar, something extraordinary. So, when you slap that title in front of a recipe like Beef Stroganoff, you’d better bring your absolute A-game.

For me, stroganoff is the definition of pure comfort food. Growing up, my mom made it the classic, old-school way: a rich blend of cream of mushroom soup and sour cream. Over the years, I took her nostalgic base and jazzed it up into my own personal "Kick-Ass" version. Whenever a craving hits, that’s my reliable go-to. It still honors Mom's soup-base method, and it never fails to hit the spot.

But as much as I love a family favorite, I like to branch out. And when a new recipe boldly claims to be the Ultimate? Well, you know I just have to try it.

Here is the twist: this recipe didn't reinvent the wheel. In fact, it features the exact same components as almost every other traditional stroganoff I’ve ever made.

There are no bizarre ingredients, no extravagant techniques, and nothing off-the-wall just for the sake of being "different." And honestly? That is exactly why it earned an A+ from me.

It’s straightforward, incredibly easy to whip up, and delivers those deeply comforting, classic stroganoff flavors we all crave. It turns out, sometimes the "ultimate" version of a dish is just the one that does the basics flawlessly.

Ultimate Beef Stroganoff

Recipe from The Chunky Chef

Serves 4

• 1 lb. wide egg noodles cooked according to package directions, and set aside
• 1 1/2 lbs. boneless ribeye steak or sirloin steak
• 1 1/2 tsp kosher salt divided
• 3/4 tsp black pepper divided
• 2 Tbsp olive oil divided
• 2 Tbsp butter
• 1 medium yellow onion diced
• 12 oz cremini/baby bella mushrooms sliced
• 3 cloves garlic minced
• 1 tsp dried thyme
• 1/4 cup all purpose flour
• 2 1/2 cups beef broth/stock reduced sodium
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 1/2 cup sour cream
• 1 - 2 Tbsp sliced green onions for garnish
• 1 Tbsp chopped fresh parsley for garnish

COOK BEEF

Slice steak against the grain into approximately 1/4” strips. Season with 1 tsp kosher salt and 1/4 tsp black pepper.

Add 1 Tbsp olive oil to large skillet and heat over MED-HIGH/HIGH heat. Add steak slices in a single layer (you’ll likely need to do this in batches so as to not overcrowd the skillet).

Cook for 1-2 minutes, not stirring. Flip steak over and cook another minute or two until golden brown. Remove to plate and continue with remaining batches of beef. If skillet gets too dry, add another drizzle of oil.

COOK ONIONS AND MUSHROOMS

To same skillet, add remaining 1 Tbsp olive oil and butter. Once melted, add onion and mushrooms and cook for 5-8 minutes, until onions have softened and mushrooms are getting golden.

Add garlic and cook another 30 seconds - 1 minute.

ADD SAUCE AND THICKEN

Sprinkle in flour, dried thyme, remaining 1/2 tsp salt and 1/2 tsp black pepper and stir well to coat. Cook for 1 minute.

Pour in beef broth slowly, stirring as you add it. Add Worcestershire sauce, cook, stirring often, until starting to thicken, about 5-7 minutes.

ADD SOUR CREAM AND BEEF

Stir in Dijon mustard and sour cream, then add cooked steak, along with any accumulated juices on the plate. Simmer another minute or two, or until sauce is thickened enough to thickly coat the back of a spoon.

ADD NOODLES AND GARNISHES

Add green onions and parsley and cooked egg noodles and stir to combine well.

Serve hot, sprinkled with additional chopped parsley and a sprinkle of black pepper.

Cashew Chicken

Photo from Pinch of Yum

I cannot figure out why cashew chicken always seems to taste better at restaurants. No matter how many recipes I try, I just can’t seem to recreate that same flavor at home. This one was no exception. It was definitely good, but it still didn’t hit the mark compared to the version from my favorite Chinese takeout spot.

My biggest issue with this recipe was the sauce. It leaned way too heavily on the hoisin for my taste. I enjoy hoisin sauce, but here it took over and drowned out some of the balance I look for in cashew chicken.

I only made one change to the recipe: I skipped deep frying the chicken. There were a few reasons for that. First, it cuts down on calories a bit. Second—and probably more importantly—I absolutely hate deep frying. I love the end result, but I do not love the mess that comes with it. And third, dealing with batter is its own level of kitchen chaos.

Would frying the chicken have made this recipe better? Maybe. It probably would’ve added more texture, but I’m not convinced it would’ve been enough to turn this into the cashew chicken recipe I’ve been searching for.

Cashew Chicken

Recipe from Pinch of Yum

Serves 4

Chicken:

• 3/4 cup flour
• 3/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 3/4 cup cold water
• about 1/2 cup vegetable oil for frying
• 1 lb. boneless skinless chicken breasts, cut into small bite-sized pieces
• 1 cup cashew halves

Sauce:

• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 2 tablespoons white vinegar
• 1 tablespoon sriracha (optional)
• 1/4 cup granulated sugar
• 2 cloves fresh garlic, grated
• a small piece of fresh ginger, grated

Make Batter: Mix the flour, cornstarch, salt, and paprika. Set aside half of the flour mixture in a small bowl. Mix the other half of the flour mixture with 3/4 cup cold water to form a loose batter.

Make Sauce: Whisk all sauce ingredients together. Set aside.

Fry Chicken: Heat oil over medium heat until a drop of water sizzles across the top. Dredge the chicken pieces in the dry flour mixture, then dip into the batter. Let excess batter drip off. Add battered chicken pieces to the oil. Fry for 2-3 minutes on each side. Remove from the pan and drain on paper towel lined plate. Drain out any excess oil from the pan. 

Finish: Put chicken back in the pan. Add sauce and cashews. Stir for about 1 minute, until coated and you can start to smell the garlic. Done! Serve with rice and maybe some roasted or steamed broccoli. SO GOOD!

Teriyaki Chicken Skewers

Photo from The
Country Cook

I keep telling myself I’m done chasing new teriyaki recipes because, honestly, I already have a favorite that rarely lets me down. And yet every time I see a new recipe pop up, I convince myself maybe this will be the one that takes the top spot. Spoiler alert: not this time.

Teriyaki is one of my go-to meals whenever I’m tempted to order takeout. I finally found a local spot that nails exactly what I want in a teriyaki sauce—mostly savory with just enough sweetness to round it out without turning into dessert.

This recipe just didn’t hit that balance for me. The sauce leaned much sweeter than I prefer and never really delivered that rich, savory teriyaki flavor I was hoping for. That said, I don’t think it was a bad recipe at all—it just wasn’t my kind of teriyaki.

If you love a sweeter teriyaki profile, this one may be right up your alley. For me, the search continues… even though I probably already know who the winner is.

Teriyaki Chicken Skewers

Recipe from The Country Cook

Serves 4

• ½  c light brown sugar packed
• ½ c low sodium soy sauce
• 1 T garlic paste (or freshly minced garlic)
• 1 tsp ginger paste (or finely minced fresh ginger)
• 1 tsp rice wine vinegar
• 1.25-1.5 pounds of boneless skinless chicken breast tenders, cut into 2-inch pieces
• 2 T cornstarch

Mix the brown sugar, soy sauce, garlic, ginger and rice wine vinegar together in a small bowl.

Pour half of the mix over the chicken and stir to combine, cover and marinate for 1 hour.

Once they have marinated, preheat an electric grill to medium heat.

Thread the chicken onto 3 to 4 skewer sticks.

Spray the grill grate with olive oil spray and place the skewers down evenly spaced.

While they are grilling, add the remaining sauce mixture to a small saucepan and whisk in the cornstarch. Cook on medium heat for 3-4 minutes or until the sauce starts to thicken a bit.

Once the first side of the skewer has cooked for 4-6 minutes or until it is no longer pink, flip it over and brush on half of the sauce from the pan.

When the other side is done, repeat the brushing process and allow the other side to caramelize for about 2 minutes. Flip it one more time to get the top caramelized as well for another 2 minutes.

Remove the skewers from the grill and let them cool for five minutes before serving with white rice, sliced green onions and toasted sesame seeds.

Chili Lime Shrimp Rice Bowl

Shrimp is one of those proteins I’ve been trying to work into my meal rotation more often lately. The funny thing is, I’ve always liked shrimp…just usually deep fried. And while crispy fried shrimp is delicious, I really don’t love the process of deep frying at home. Plus, it’s probably not something my arteries need on a weekly basis.

I had a dish similar to this at a restaurant a while back and it really stuck with me. So when I came across this recipe from The Wooden Skillet, I knew I wanted to give it a shot. Even better, I already had a bag of shrimp sitting in the freezer waiting to be used. Yes, I’m still on my mission to cook my way through the freezer stash.

This turned out to be a really solid recipe. Of course, I made a few little changes along the way because apparently I’m incapable of following a recipe exactly as written. I think of them as guidelines.

First, I skipped the mango salsa entirely. I could not find a mango that looked good enough to justify the price tag, and I just wasn’t willing to spend that kind of money on disappointing fruit. So out it went.

Second, I ended up pan-cooking the shrimp instead of grilling them. I had already heated up the skillet and poured in the olive oil before I realized the recipe called for grilling. Honestly, that’s a shame because these would have been amazing on the new grill. I’ll definitely try that next time.

And yes, there will absolutely be a next time.

I served the shrimp with simple basmati rice and the sweet chili cucumbers from the recipe, and let me just say…the cucumbers completely stole the show. Those were unbelievably good and will absolutely be making repeat appearances at my table.

Don’t let the long ingredient list scare you away. A lot of the ingredients overlap between the different components, so it’s really not as complicated as it first looks. In the end, it came together into a fresh, flavorful dinner that felt a little special without being difficult.

Chili Lime Shrimp Rice Bowl

Recipe from The Wooden Skillet

Serves 4

Chili Lime Shrimp:

• 1 pound raw shrimp, 16-20 per bag
• ⅓ cup fresh lime juice
• ¼ cup extra virgin olive oil
• zest of 2 limes
• 1 tablespoon garlic, minced
• 1 tablespoon soy sauce, sub Tamari for gluten-free
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt

Mango Salsa:

• 1 ½ cups mango, diced
• ½ red onion, diced
• ¼ cup fresh cilantro, chopped
• 1 cup avocado, diced
• 1 small jalapeño, minced
• 3 tablespoons lime juice
• ¼ teaspoon kosher salt

Cilantro Lime Sauce:

• ½ cup sour cream
• 1 tablespoon lime juice
• zest of 1 lime
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon garlic, minced
• ⅛ teaspoon kosher salt

Sweet Chili Cucumbers:

• 1 cup mini cucumbers, sliced (sub English cucumber)
• juice of 1/2 lime
• 1 teaspoon chili powder
• pinch of kosher salt
• 1-2 teaspoons olive oil
• 2 teaspoon honey, more if desired

Other Bowl Ingredients:

• 2 cups cooked rice of your choice
• red onion, thinly sliced (as desired)

Prep Chili Lime Shrimp: Ensure 1 pound raw shrimp is thawed and remove shell (leave tail on, if you prefer). Place shrimp in a large bowl or reusable silicone bag. In a small bowl, whisk together ⅓ cup fresh lime juice, ¼ cup extra virgin olive oil, zest of 2 limes, 1 tablespoon garlic, 1 tablespoon soy sauce, ½ teaspoon chili powder, ½ teaspoon ground cumin, and ¼ teaspoon kosher salt. Pour marinade over the shrimp. Cover and let marinate 30 minutes.

Mango Salsa: Meanwhile, combine the salsa ingredients in a small bowl. Taste and add additional lime juice, cilantro, etc. as desired.

Cilantro Lime Sauce: Combine in a small bowl. Taste and add additional lime juice as desired. Cover and place in fridge.

Sweet Chili Cucumbers: Combine in a small bowl. Taste and add additional chili powder or honey, as desired.

Grill Chili Lime Shrimp: Ensure grill grates are clean. Bring grill to medium-high heat. Shake off excess marinade from shrimp and grill directly on the grates for a total of 2-4 minutes (total cook time will depend upon how large your shrimp are) or until shrimp are no long translucent. Transfer to plate.

Build Bowls: Divide rice between bowls along with the shrimp. Add as much Mango Salsa, Cilantro Lime Sauce, and Sweet Chili Cucumbers, as desired, as well as some extra red onion slices. Enjoy!

Oven Roasted Chicken Shawarma

There are some meals that instantly make me happy, and shawarma is definitely one of them. Over the years I’ve made more shawarma recipes than I can count, and what fascinates me is how every version is just a little bit different. Some rely heavily on yogurt marinades, others lean into warmer spices, garlic, or citrus. It’s amazing how small tweaks can completely change the final flavor.

This recipe landed firmly in the “make again” category for me. The flavor profile was everything I want from shawarma — warm spices, savory goodness, and that comforting Mediterranean vibe that always hits the spot.

What made this one stand out was the cooking method. Instead of grilling skewers like I usually do, this recipe roasted the chicken in the oven. I honestly wasn’t sure how I’d feel about that because I’m very much a “throw it on the grill” kind of girl when it comes to shawarma (read: any meat). But surprisingly? I really liked it. The roasting gave the chicken great flavor and made the whole process incredibly easy.

The recipe wasn’t super clear on whether the chicken pieces should stay whole or be sliced first. Since it called for thighs, I’m assuming the intention was to roast them whole. But thighs and I still aren’t best friends, so I swapped them out for chicken breasts instead. I cut the chicken into chunks before marinatig. Then I chopped everything into smaller bite-sized pieces once it was cooked. No reason, it just felt right so I went with it. 

This is exactly the kind of recipe I love keeping in my back pocket. Definitely one I’ll be making again.

Oven Roasted Chicken Shawarma

Recipe from Cooking NY Times

Serves 4

• 2 lemons, juiced
• ½ c plus 1 T olive oil
• 6 cloves garlic, peeled, smashed and minced
• 1 tsp kosher salt
• 2 tsp freshly ground black pepper
• 2 tsp ground cumin
• 2 tsp paprika
• ½ tsp turmeric
• A pinch ground cinnamon
• Red pepper flakes, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 large red onion, peeled and quartered
• 2 T chopped fresh parsley

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Greek-Style Garlic Bread

This recipe ended up being a total last-minute addition to my Greek Sunday dinner menu. I stumbled across it while searching for other Greek-inspired side dishes, and the second I watched the recipe video, I knew it was happening.

Photo from akispetretzikis.com/

Why? Because it featured feta cheese on garlic bread. Somehow, in all my years of loving both feta and garlic bread, it never occurred to me to combine the two. The idea sounded ridiculously good. Crispy bread, buttery garlic, and salty feta? There was no way I was passing that up.

I stayed pretty true to the recipe with only one small change. The original called for a full tablespoon of chili flakes, which felt a little aggressive for me. I like heat, but I also enjoy being able to taste my food. So I dialed it way back and used maybe about a half teaspoon instead. That ended up being the perfect amount for my taste.

Now, something unexpected happened with this bread. I only used three small garlic cloves, which honestly didn’t seem like much at all. Yet somehow this turned into the most intensely garlicky bread I have ever made in my life. I’m talking next-level garlic. The kind of garlic bread that follows you around for hours afterward.

And honestly? I’m still not sure if it crossed the line into “too garlicky.” Is there even such a thing? 

Greek-Style Garlic Bread

Recipe from Akispetretzikis.com

Serves 10-12

• Loaf of bread
• 2 clove(s) of garlic
• 80 g olive oil
• salt
• pepper
• 1 tablespoon chili flakes
• 100 g feta cheese

Preheat the oven to 240°C (460° F) set to broiler.

Add the olive oil and the garlic finely chopped into a chopper blender, and beat them well until the garlic is completely crushed.

Add the oregano, chili flakes, and 40g feta cheese into pieces, and beat them well until homogenized.

Transfer the whole mixture to a bowl.

Line a baking pan with parchment paper.

Cut the bread into slices and arrange them in the pan.

Brush the bread slices with the mixture, drizzle them with olive oil, and sprinkle them with 60g grated feta cheese.

Transfer the pan to the oven and bake the garlic bread for 5-10 minutes.

Remove the pan from the oven and serve the garlic bread with parsley.

Green Beans with Warm Pistachio Vinaigrette

Photo from Simply Stacie

For some reason, I had it stuck in my head that pistachios were very Greek. I honestly have no idea where that came from, but once the thought settled in, this recipe immediately earned a spot on my Greek Sunday dinner menu. Naturally, I had to Google it just to make sure I wasn’t completely making things up. Turns out pistachios really are tied to Greek cooking, especially on the island of Aegina where they’re a huge part of the agricultural history. So I’m counting this as a win for my random food instincts.

The minute I saw this recipe, I knew I had to make it — Greek dinner or not. There was just something about the combination of pistachios and green beans that sounded perfect to me. Crunchy, nutty pistachios with crisp-tender green beans? Yes, please.

And let me tell you, this dish absolutely delivered. It was fresh, flavorful, and just a little different from your average vegetable side dish. The pistachios added such a great texture and richness without overpowering the green beans.

I only made one change to the recipe, and what I thought was a tiny tweak ended up making a huge difference. Instead of red wine vinegar, I used sherry vinegar. I’m convinced it made the dish even better. The flavor was a little softer, slightly sweeter, and worked beautifully with the pistachios.

This is definitely going into the “make again” pile. It’s easy, delicious, and feels a little fancy without requiring much effort at all. Honestly, this would be the perfect side dish to bring to a dinner party or holiday meal because it looks impressive while being incredibly simple to throw together.

Green Beans with Warm Pistachio Vinaigrette

Recipe from Simply Stacie

Serves 4

• ¼ cup butter
• ½ cup shelled pistachios chopped
• 2 tbsp red wine vinegar
• 1 tbsp water
• ¼ tsp salt
• 1 lb green beans trimmed

Melt butter in a frying pan over medium heat. Add pistachios and saute for 2 minutes. Remove from heat.

Add vinegar, water and salt to frying pan. Stir to combine.

Bring a medium pot of salted water to a boil and blanch green beans for 4 minutes. Drain and rinse with cold water.

Toss beans with vinaigrette.

Greek Chicken Souvlaki Recipe with Tzatziki

Greek food has been on my Sunday dinner theme list forever - well since last year's Greek cruise. It was actually supposed to happen back in October, but thanks to all the foot drama last year, it kept getting pushed aside. So when this dinner finally came together, I was more than ready for it.

I haven’t explored a ton of Greek dishes over the years. Some I’ve absolutely loved, while others…not so much. Sorry, grape leaves, we’re never going to be friends. But one thing I can always count on loving is Greek souvlaki. Tender chicken marinated in bright lemon, garlic, and oregano is pretty hard to beat.

I’ve made a couple of different versions of souvlaki over the years, and honestly, they all turn out delicious. This version was no exception. I let the chicken marinate for about 2 1/2 hours, which turned out to be the sweet spot. I also cut the chicken into larger 1 1/2-inch chunks because I didn’t want the lemon juice to break the meat down too much and make the texture strange. It worked perfectly.

One thing this recipe suggested that I don’t usually get in restaurants was serving the souvlaki with pita bread. I decided to go for it, and wow…game changer. Warm pita wrapped around juicy chicken with cool tzatziki is absolutely the way to go.

For serving, I kept things simple with pita bread, cucumbers, tomatoes, and tzatziki. Full confession: the tzatziki came straight from the grocery store deli section, and I have zero regrets about that. Sometimes shortcuts are worth it.

This ended up being one of those meals that feels fresh, light, and packed with flavor while still being incredibly satisfying. Definitely worth the wait.

Greek Chicken Souvlaki Recipe with Tzatziki

Recipe from The Mediterranean Dish

Serves 10

For Souvlaki Marinade

• 10 garlic cloves, peeled
• 2 tbsp dried oregano
• 1 tsp dried rosemary
• 1 tsp sweet paprika
• 1 tsp each Kosher salt and black pepper
• 1/4 cup Private Reserve Greek extra virgin olive oil
• 1/4 cup dry white wine
• Juice of 1 lemon
• 2 bay leaves

For Chicken:

• 2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces

Pita Fixings

• Greek pita bread
• Tzatziki Sauce (make according to this recipe)
• Sliced tomato, cucumber, onions, and Kalamata olives

Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.

Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight.

Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. When ready, thread marinated chicken pieces through the prepared skewers.

Prepare outdoor grill. Place chicken skewers on grill until well browned and internal temperature registers 160°F on instant read thermometer (it will continue cooking to 165°F as it rests). Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. 

Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm.

Assemble grilled chicken souvlaki pitas. First, spread Tzatziki sauce on pita, add chicken pieces then add veggies and olives.

Scallion Meatballs with Soy-Ginger Glaze

I’m apparently on a full-on meatball kick this year, and honestly, I’m not mad about it. There’s just something about a good meatball that hits every time, especially when it leans into those bold Asian-inspired flavors. These definitely delivered.

They weren’t wildly different from the batch I made last night, but the flavor profile shifted just enough to make them stand out. These had a stronger scallion flavor, which I actually preferred, and the sauce leaned much more savory than sweet. Lots of soy goodness happening here. I really enjoyed them, though halfway through dinner I realized these would have absolutely benefited from a squirt of sriracha. Next time, for sure.

I cut the recipe in half, but apparently I also failed to read it carefully. The recipe called for half of a slightly beaten egg, and my brain somehow translated that into “throw the whole thing in.” Oops. The mixture ended up way too wet, so I added some panko in hopes it would soak up the extra moisture. I’m not entirely convinced it helped much. The meatballs were super delicate and required a gentle touch while frying so they didn’t completely fall apart.

I should also mention that I used ground beef again instead of the pork-and-chicken combo the original recipe called for. I had already thawed the beef by mistake the night before and wasn’t about to pull out more meat just to make half a recipe. Honestly, the beef worked perfectly fine here, but I am curious how the lighter chicken and pork combination would change the texture and flavor. That might have to be another meatball experiment for another night.

Scallion Meatballs with Soy-Ginger Glaze

Recipe from Sticky Gooey Creamy Chewy

Makes 3 doz meatballs

For the Sauce:

• 1/2 cup dark brown sugar
• 1/2 cup soy sauce, preferably Japanese or reduced sodium
• 1/2 cup mirin (sweet rice wine)
• 2 tablespoons fresh lime juice
• 1/4 cup chopped peeled ginger
• 1 teaspoon ground coriander
• 4 whole black peppercorns

For the Meatballs:

• 1 pound ground chicken
• 1/2 pound ground pork
• 4 large scallions, finely chopped
• 2 cloves garlic, minced
• 2/3 cup cilantro, finely chopped
• 1 egg, lightly beaten
• 1 tablespoons sesame oil
• 2 tablespoons soy sauce
• Splash of fish sauce
• Freshly ground black pepper
• 1 tablespoon cornstarch
• Vegetable oil for frying

Make the sauce: Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. (Can be made up to 2 days ahead and refrigerated.)

Make meatballs: Combine chicken and pork in the bowl of a food processor and pulse a few times. Mix meat mixture, scallions, garlic, cilantro, egg, sesame oil, soy sauce, fish sauce, pepper and cornstarch together in a bowl. Roll tablespoons of mixture into 1-inch balls, about the size of a walnut. Line the meatballs up on a baking sheet and chill in the fridge until you’re ready to cook them.

Coat the bottom of a heavy skillet with vegetable oil and place over medium-high heat, . Working in batches to avoid crowding, place meatballs in pan and fry, until lightly browned all over, about 3-4 minutes per batch. Arrange on a baking sheet and bake for 8-10 minutes, until cooked through.

Arrange on a serving platter, spoon a little glaze over each meatball, and serve with toothpicks.

The Best Teriyaki Beef Meatballs

There’s always a little risk involved when a recipe calls itself “the best.” That’s a bold claim in a world overflowing with recipes promising greatness. Sometimes they absolutely deliver, and sometimes…well, they’re just fine. I think it all balances out in the end.

These meatballs? I’m not sure I’d crown them “the best,” but I will happily call them delicious and repeatable.

As usual, I couldn’t leave the recipe entirely alone. I genuinely tried to follow it closely, but somewhere along the way my very specific meatball opinions took over. These are fairly new opinions, mind you, but I stand by them wholeheartedly now.

First, the sauce. It was really good, just not quite as teriyaki-forward as I expected. To be fair, I halved the recipe, and sauces can get a little wonky when you start adjusting measurements. Still tasty, just missing a little something for me. I added about 1/2 teaspoon of ginger paste, which immediately nudged it closer to the flavor profile I wanted. I also swapped the sake for Shaoxing wine because that’s what I had on hand, and honestly, it worked beautifully.

Now onto the meatballs themselves. Flavor-wise, these were fantastic exactly as written. Well…mostly. I accidentally used ground beef instead of pork because apparently I can no longer identify freezer packages correctly. Happy accident, though, because the beef gave them a richer flavor that I may have actually preferred. Once again, I used Shaoxing wine in place of sake and had zero regrets.

But here’s the big change — the one tied to my newfound meatball philosophy: I browned them before baking.

I know it adds an extra step, but that golden crust creates so much more flavor. It gives the meatballs a deeper, savory richness that you just don’t get from baking alone. In my opinion, that little bit of browning takes these from “pretty good” to “I’m definitely making these again.”

Halving the recipe gave me about 24 one-inch meatballs, which felt like the perfect amount for dinner plus a leftovers for me and the pantry goat.

The Best Teriyaki Beef Meatballs

Recipe from Cafe Delites

Makes 40 meatballs

MEATBALLS:

• 2 pounds ground beef mince or pork, chicken, turkey
• ¾ cup Panko breadcrumbs or regular breadcrumbs
• 2 eggs
• 2 scallions or green onions, finely chopped
• 2 cloves garlic minced
• 2 tablespoons low sodium soy sauce
• 1 tablespoon cooking Sake or Shaoxing, Chinese wine or dry sherry
• 1 pinch salt to taste
• 1 pinch pepper to taste

TERIYAKI SAUCE:

• 1 teaspoon sesame oil
• 2 cloves garlic minced, or 2 teaspoons
• ⅓ cup low sodium soy sauce
• ¼ cup mirin
• ¼ cup sake
• ¼ cup brown sugar
• ½ cup water
• 1 tablespoon cornstarch cornstarch mixed with 2 tablespoons of water
• 1 teaspoon Sriracha or more, adjust to your preference of spice

TO SERVE:

• 1 pinch sesame seeds
• 1 green onion finely sliced

Preheat oven to 400°F.

FOR THE MEATBALLS:

Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1 ½-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.

Bake for 10-12 minutes, or until golden browned and cooked through.

While the meatballs are baking, make your sauce!

FOR THE SAUCE:

Heat a medium-sized pot over medium-high heat. Whisk ALL of the sauce ingredients together (except cornstarch and water mixture) in the pan until well blended. Bring to a simmer, pour the cornstarch mixture in and give it a quick good mix until it dissolves into the sauce. Continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 5 minutes).

COAT:

When meatballs have finished cooking, pour ¾ of the sauce over them and toss gently to evenly coat. Transfer the glazed meatballs to a serving dish or tray.

Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks, and with remaining sauce for dipping.

Grilled Chicken Kabobs with Asian Marinade

Marinades really are the workhorses of my kitchen. Give me a good marinade and even the most basic chicken dinner suddenly feels exciting again. They’re easy, dependable, and somehow always make it seem like you put in more effort than you actually did. My favorite kind of recipe.

This recipe has been sitting in my “make this someday” pile for years. It’s popped up on my meal plan more than once, but for whatever reason I always skipped over it at the last minute. This week I finally committed to making it, and now I’m wondering why I waited so long.

The thing that caught my attention from the beginning was the curry powder in the marinade. Curry usually shows up in sauces, soups, or dry rubs, but not very often in marinades. I used a basic yellow curry powder, and the second the chicken hit the grill the aroma was incredible. That warm, savory curry smell drifting up to my nostrils instantly made me excited for dinner.

The rest of the marinade had all the classic Asian-inspired flavors I love — simple, familiar, and packed with flavor. But the curry gave it something a little unexpected that made it stand out from the usual grilled chicken routine.

This one was definitely a winner. I made extra chicken specifically for lunches the next day, and I was very thankful I did. Sometimes the best recipes are the ones that quietly sit in your files for years just waiting for the right moment.

I marinaded the chicken for the standard 2 hours and I served it along side this delicious cucumber salad.

Grilled Chicken Kabobs with Asian Marinade

Recipe from Kalynskitchen.com

Serves 4

• 4 skinless, boneless chicken breasts (see notes)
• 1/8 c peanut oil  
• 1/8 c olive oil  
• 1/4 c soy sauce 
• 1 T Asian sesame oil
• 1 T garlic puree
• 2 tsp ginger puree
• 3 T fresh lime juice (see notes)
• 1 tsp Madras Curry Powder or any curry powder you like will work
• salt, pepper to taste

Mix together the peanut oil (or more olive oil), olive oil, soy sauce, sesame oil, garlic puree, ginger puree, fresh lime juice, and curry powder to make the marinade.

Trim chicken, removing all visible fat and tendons.

Cut chicken breasts into 4 or 5 crosswise strips. (For thighs, cut into two pieces each.)

Arrange chicken in single layer in Ziploc bag, pour marinade over and marinate at least 8 hours in the refrigerator. If you’re going to be home, turn it a few times, but it’s not essential.

To cook, drain chicken in a colander in the sink and let it come to room temperature while you preheat gas or charcoal grill to medium high.

Spray the grill with non-stick spray or brush with oil before you heat. (You can also brush a little oil directly on the kabobs after you’ve assembled them.)

Thread chicken on to skewers, folding each piece over so it won’t spin around on the skewer. I like blade shaped skewers (affiliate link) or double skewers (affiliate link) to prevent the meat from spinning.

Put chicken on grill and cook about 8 minutes, rotating a partial turn a few times for maximum grill marks.

Then turn chicken over and cook about 5 minutes more, or until chicken feels firm but not hard to the touch.

For best results, use an instant-read meat thermometer (affiliate link) and take the chicken off when it reaches 165F/75C. (See more about safe temperatures for food.)

Serve hot.

Leftover grilled chicken would be great on a salad like this one.

Monterey Chicken Rice-A-Roni Casserole

Photo from
Plain Chicken

Mother’s Day was yesterday, and it’s always a hard one for me. The day usually starts with sadness, but somehow by the end, the memories come flooding back — the kind that make me laugh, smile, and miss my mom all at the same time.

And somehow, like so many memories in my life, they always circle back to food.

Mom loved to cook. Dad did too. Our kitchen was always busy growing up, and every once in a while Mom would channel her full 1970s casserole-era energy and throw together a dish with a handful of ingredients that made you question her at first… but somehow worked perfectly together in the end. Back then casseroles were practical, comforting, and big enough to feed the family for days.

This recipe is a similar version to hers. I actually still have the handwritten recipe tucked away in her old gray recipe box. Her version included broccoli, but otherwise the flavors are almost identical. I decided to make it in her memory this weekend. The only snag? I realized halfway through Sunday that I didn’t actually have the chicken. So after a quick lunch break grocery run today, dinner plans were back on track.

Since it’s just me these days, I cut the recipe in half. Honestly, I’m still not entirely sure how the original fits into a 9x13 pan using only one package of Rice-A-Roni — although it does call for four cups of chicken, so maybe the original recipe leaned heavier on the chicken. My smaller version definitely became more about the rice than the chicken, but honestly, that’s not a bad thing.

This tasted exactly like the casseroles I remember from childhood: simple, comforting, filling, and surprisingly satisfying. Nothing fancy. Nothing trendy. Just the kind of meal that feels nostalgic from the very first bite.

Will I make it again anytime soon? Probably not. But for one evening (and one leftover), it felt good to sit with those memories, eat a meal that reminded me of Mom, and think about all the love that used to come out of her kitchen.

I miss her every single day.

Monterey Chicken Rice-A-Roni Casserole

Recipe from Plain Chicken

Serves 6

• 1 box chicken flavor Rice-A-Roni
• 1 (10.75-oz) can cream of chicken soup
• ½ c sour cream
• 1 (10-oz) package frozen spinach, thawed and drained
• 2 cloves garlic, minced
• 4 c cooked chopped chicken
• 1½ c shredded Monterey Jack cheese
• 1 (6-oz) can French fried onions, divided

Preheat oven to 350º F. Spray a 9×13-inch baking dish with cooking spray.

Prepare Rice-A-Roni according to package directions. Add soup, sour cream, spinach, garlic, chicken, cheese, and half of the fried onions. Stir to combine.

Spread rice mixture into prepared pan. Top rice with the remaining fried onions.

Bake uncovered for 30 minutes.