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.

Portuguese Prego Sandwich

Photo from the Sandwich Tribunal

Portugal definitely left me with a new appreciation for sandwiches. During my trip, I was lucky enough to try several traditional Portuguese sandwiches, some made with pork and others with beef. Honestly, I couldn't pick a favorite—they were all delicious in their own way.

Since coming home, I've been recreating some of those flavors in my own kitchen. One of my favorites so far has been the Bifana, a classic pork sandwich served with an incredibly flavorful garlic-infused sauce that's almost like a light gravy. If you haven't tried one, you absolutely should.

This recipe, however, is something different. It's a beef sandwich with tender onions and plenty of savory flavor, but without the rich sauce that makes a Bifana so memorable. Different? Yes. Disappointing? Not even a little.

I tossed some mushrooms into the pan simply because I needed to use them before they went bad, and that turned out to be one of the best decisions I made. They soaked up all the delicious flavors and fit right in with the beef and onions.

My only misstep was the bread. I grabbed what I thought were sturdy hard rolls, but they were much thinner than I expected. There wasn't enough room to pile on as much of the beef and onion mixture as I wanted, so the bread-to-filling ratio was a little off. It certainly didn't stop me from devouring the sandwich, but next time I'll hunt down a heartier roll that can handle all that delicious filling.

Portuguese Prego Sandwich

Recipe from Portuguese Recipes

Serves 4

• 1/2 lb of sirloin steak, cut thinly
• 5 T butter
• 6 garlic cloves, thinly sliced (or to taste)
• 1 large onion, thinly sliced
• 1 tsp coarse sea salt to taste
• 1/2 tsp ground black pepper
• 2 Portuguese style sandwich buns, toasted

Lay out the steaks on a cutting board or other flat surface. Lay slices of garlic on on side of the steaks.

Using a tenderizing mallet, “nail” the garlic to the steak by pounding the slices into the meat.

Repeat on the reverse side of the steaks.

Melt 4 tablespoons of butter in a skillet over medium-high heat.

Fry each steak in the butter for barely two to three minutes, turning once.

Transfer to a dish and cover.

Melt the rest of the butter in the same skillet.

Add the onions and sauté until they are golden.

Return the beef to the onions and sauce and heat through for about 30 seconds.

Serve on the toasted sandwich rolls, enjoy!

Oven Baked BBQ Meatballs

If you've been following along, you've probably noticed I'm in the middle of a full-blown meatball obsession. I just can't seem to get enough of them. 

Tonight's recipe was a simple one, but it introduced me to two ingredients I'd never used in meatballs before: crushed Saltines and evaporated milk.

The funny thing is, neither ingredient was actually new to me. My grandmother always used crushed Saltines and evaporated milk in her meatloaf. I never really thought much about it until I was older and helped her make it one day. Watching this recipe come together brought back that memory. These days, most meatball and meatloaf recipes call for breadcrumbs, so it was fun to revisit an old-school method that has clearly stood the test of time.

I did make one small change. The recipe called for making a barbecue sauce with ketchup, but I discovered I was running dangerously low. Rather than making an emergency grocery run, I reached for my trusty bottle of Sweet Baby Ray's barbecue sauce and called it good. No regrets.

Since I'm only cooking for one, I cut the recipe in half and used just one pound of ground beef. That still yielded 16 generously sized meatballs—about the size of golf balls. I intentionally made them a little larger than I usually do because I recently bought a set of meatball scoops, and the smaller one made them look a bit too tiny for my liking.

These meatballs turned out great. They're tender, flavorful, and incredibly easy to throw together. I could easily see making them smaller for a party or potluck—they'd disappear in no time. This is definitely one of those dependable recipes that's worth keeping in the rotation.

Oven Baked BBQ Meatballs

Recipe from My Farmhouse Table

Serves 8

• 1 can (12 Oz. Size) Evaporated Milk
• 2 Eggs, Slightly Beaten
• 2 cups Saltine Crackers, Finely Crushed
• 2 pounds Ground Beef
• 1 cup Finely Chopped Onion, Divided
• 2 teaspoons Salt
• 2 teaspoons Chili Powder
• ½ teaspoons Pepper
• 2 cups Ketchup
• 1 cup Brown Sugar
• 1 Tablespoon Liquid Smoke (optional)

In a large bowl, pour evaporated milk and beaten eggs over the crushed crackers. Stir to combine. Add ground beef, 1/2 cup onion, salt, chili powder, and pepper. Mix to combine.

Form meat mixture into 1 1/2- to 2-inch balls. Place meatballs onto a large baking sheet. Bake meatballs at 375°F for 20–25 minutes until browned.

For the sauce, in a small saucepan combine ketchup, brown sugar, remaining 1/2 cup chopped onion, and liquid smoke. Cook over medium heat until sugar dissolves.

Place meatballs in a baking pan and spoon sauce over. Place in preheated oven set at 350°F. Bake for 20–30 minutes or until meatballs are heated and sauce is thick and bubbling.

Traditional Peruvian Chicken Marinade

Photo from Bon
Appeteach

What feels like a lifetime ago, a former friend made Peruvian chicken at a Fourth of July gathering. I remember taking one bite and instantly falling in love with the flavors. It's funny how certain foods can stay with you long after the people and circumstances fade into the background.

I never managed to get her recipe, and I've always been a little disappointed about that. Every so often I'd think about that chicken and wonder if I'd ever find a version that captured the same magic.

So when I stumbled across this recipe, I was curious. Would it be anything like the Peruvian chicken I remembered? Could I even recall those flavors accurately after all this time?

What is Peruvian chicken anyways? According to the author of the Bon Appteach blog: 

"Peruvian chicken, also known as pollo a la brasa is a spit-roasted chicken available all over the country! It is marinated in a traditional Peruvian chicken marinade consisting of soy sauce, lime, garlic, and ají amarillo paste. This marinade penetrates deep into the meat, creating a tender and flavorful chicken.  In Peru, you will find this chicken served with french fries, salad, and sometimes rice. It is almost always served with a spicy green sauce called aji verde, which is packed with cilantro for an herbaceous flavor."

The secret, as it turns out, is aji amarillo paste.

I'd never used it before and couldn't find it at any of my local stores, so I ordered a jar from Amazon. When it arrived, I wasn't quite sure what to expect. The aroma was tangy and slightly spicy, but the flavor itself wasn't overwhelmingly hot. Instead, it had a unique, vibrant taste that's hard to describe but impossible to forget. It's made from yellow chili peppers and gives the chicken its signature flavor.

I marinated the chicken for five hours—because apparently that's my answer to every marinade recipe—and then tossed it on the grill. The result was absolutely incredible.

The flavors were warm, savory, and comforting, and with the very first bite I was transported right back to that long-ago Fourth of July celebration. Food memories are funny that way.

I've made several Peruvian chicken recipes over the years, but none of them quite hit the mark. Looking back, I realize they all had one thing in common: none of them included aji amarillo paste. After making this version, I'm convinced that's the key ingredient that gives Peruvian chicken its distinctive flavor.

This recipe didn't just come close to the one I remembered—it surpassed every other version I've tried. And now that I've finally found it, I know it'll be making a regular appearance on my grill.

Traditional Peruvian Chicken Marinade

Recipe from Bon Appeteach

Serves 4

• 1/2 cup Olive Oil
• 1/2 cup Soy Sauce
• 1/2 cup Lime Juice
• 6 Garlic Cloves minced
• 2 tbsp Aji Amarillo Paste
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 tsp Oregano
• 1 tsp Black Pepper

Make the marinade by combining the soy sauce, lime juice, garlic, aji Amarillo paste, olive oil, and spices in a bowl. Whisk to combine.

Pour the marinade over the chicken and let it marinate for 2 hours or overnight.

Prepare the chicken by grilling over direct heat, pan searing, or air frying. The chicken should be cooked until it hits 165 F. internal.

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!

Grilled Ginger-Soy Pork Chops

Pork isn't a protein I cook very often. Every now and then it shows up in my random recipe selection, but if I'm being completely honest, most of the pork recipes in my collection are various versions of carnitas.

When I came across this recipe, though, it immediately caught my attention. Seattle has finally been serving up some hot, sunny weather, which makes it the perfect time to fire up the grill. Then again, let's be honest—it's always grilling season at Chez Jenn's.

For this recipe, I picked up a thick, bone-in pork chop and let it marinate for about five hours. That's my magic number when it comes to marinades. It gives the meat plenty of time to soak up flavor without requiring me to plan an entire day ahead.

The grilling process took a little longer than I expected. The chop was about an inch thick, and since pork isn't something I cook regularly, I wasn't entirely sure how long it would need on the grill. It definitely took longer than I had planned, but thankfully it turned out juicy and delicious.

The marinade was the real winner here. The combination of soy sauce and ginger gave the pork a wonderful savory flavor with just the right amount of zing. As I was eating it, I kept thinking how fantastic this marinade would be on chicken as well. This is definitely one I'll be keeping in my recipe rotation.

Grilled Ginger-Soy Pork Chops

Recipe from Kalyn's Kitchen

Serves 4

• 6 bone-in pork chops
• 1/4 c peanut oil (or other high-heat oil)
• 1/4 c soy sauce  
• 1/4 c rice vinegar 
• 1 tsp dried chili pepper flakes (see notes)
• 2 tsp ginger puree (sometimes called ground ginger in Asian markets)
• 2 tsp garlic puree (sometimes called ground garlic in Asian markets)
• 1 tsp dried mustard

Mix together the oil, soy sauce, rice vinegar, dried chile flakes, ginger puree, garlic puree, and dried mustard to make the marinade.

Pour marinade over the pork chops and marinate 6-8 hours or longer.

When you’re ready to cook, take the pork chops out of the fridge, drain in a colander placed in the sink, and let them come to room temperature.

Spray grill with non-stick grilling spray and preheat grill to medium hot.

Lay pork chops at an angle to the grill grates and cook 4-5 minutes (or until you see nice grill marks when you lift up the edge.)

Turn pork chops over and cook 4-5 minutes more on the second side, or until the pork chops feel firm, but not hard to the touch. (Actual cooking time will depend on the thickness of the pork chops.

Sesame Chicken Kabobs

Photo from
Damn Delicioius

On Sunday, I decided to do a little meal prep for the week. And by "little meal prep," I mean I cooked one extra chicken breast so I'd have an easy lunch waiting for me later in the week.

That chicken became this Sesame Chicken, and unfortunately, it just didn't wow me. Today I paired it with my current food obsession—this cucumber salad—and sat down expecting a lunch packed with flavor.

Maybe part of the problem was that I ate the chicken cold, but I was still hoping for a bold sesame punch. Instead, the flavor felt pretty muted and left me a little disappointed.

The good news? The cucumber salad completely stole the show. Again. Crisp, tangy, refreshing, and packed with flavor, it was easily the best part of the meal. At this point, I'm finding excuses to make it almost every day.

Not every recipe can be a winner, but at least this lunch had one shining star.

Sesame Chicken Kabobs

Recipe from Damn Delicious

Serves 4

• ⅓ cup reduced sodium soy sauce
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 ½ tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.

Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

Preheat grill to medium heat.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Chicken Burger

Photo from 
Well Plated

I've always been a burger lover, and I come by it honestly. My mom loved a good burger, and she definitely passed that appreciation down to me. Give me a juicy, dripping burger and I'm a happy girl. Of course, burgers are one of those foods that are best enjoyed in moderation.

That doesn't mean you have to give them up entirely, though. Sometimes it just means finding a lighter alternative, and that's exactly where these chicken burgers come in.

Ground chicken can be a little bland on its own, so I think it really benefits from a good mix of seasonings and flavors. This recipe delivers just that. The combination of ingredients mixed into the chicken keeps the burgers moist, flavorful, and anything but boring.

And if you've been following my cooking adventures for any length of time, you can probably guess that I didn't cook these in a frying pan. Nope—I took them straight to the grill. In my opinion, grilled burgers always come out better, with that extra grilled flavor that you just can't get on the stovetop.

These were a definite winner. I made the full batch and ended up freezing three of the four burgers for future meals. There's nothing better than opening the freezer and finding a homemade burger ready to go on a busy day. 

When it came time to build my burger, I kept things pretty classic: a swipe of mayo, a little yellow mustard, just a touch of ketchup, and plenty of dill pickles. I also added a slice of American cheese, but honestly, I don't think I'll do that next time. The chicken burger has so much flavor on its own that the cheese felt unnecessary. Sometimes less really is more, and this burger definitely doesn't need any help stealing the show.

I'll absolutely be making these again.

Chicken Burger

Recipe from Well Plated

Serves 4

• 1 pound ground chicken
• ¼ cup panko bread crumbs
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 large egg
• 1 tablespoon canola oil for cooking the burgers
• For Serving
• 4 whole wheat hamburger buns or buns of choice
• Thinly sliced or grated cheese

Other toppings of choice: tomatoes, lettuce, avocado, mayo

Combine all of the ingredients in a mixing bowl. Shape the mixture into 4 patties.

Preheat a large skillet over medium-high heat and add the oil. Carefully place the patties in the pan and cook until they reach 165 degrees F on an instant read thermometer.

Finish. Add slices of cheese to the chicken burger patties and transfer the cooked patties to a plate once the cheese melts. Place the patties on buns, top as desired, and ENJOY!

Roasted Garlic & Pesto Chicken Flatbread

You'd think after years of cooking—and making just about every kitchen mistake imaginable—I would have learned one simple lesson: read the entire recipe before I start cooking.

Apparently not.

I was already hungry when I got started on this recipe, only to discover that I needed roasted garlic. Not just garlic. Roasted garlic. So out came the foil, olive oil, and about five large cloves of garlic. Into the oven they went at 475°F for 45 minutes while I sat around getting hungrier by the minute.

By the time the garlic was done, I was absolutely ravenous.

I'll admit, I briefly considered taking a shortcut and using jarred garlic instead. But when a recipe title includes the words roasted garlic and pesto, it feels wrong to ignore half the title. And wow, am I glad I didn't. The sweet, mellow roasted garlic paired with the pesto was what made this pizza so incredibly good.

I made one other change. Since reheated chicken isn't really my thing, I sautéed some chopped chicken breast and scattered it over the flatbread before baking. Those little pieces of chicken crisped up beautifully, adding the most amazing texture to every bite.

At the last minute, I spotted half a shallot sitting in the refrigerator begging to be used, so I tossed that on too. Another excellent decision. The slight bite from the shallot balanced the richness of the pesto and roasted garlic perfectly.

The best part? I have enough ingredients left to make another one for lunch tomorrow. And if it's even half as good as tonight's, that's a win in my book.

Roasted Garlic & Pesto Chicken Flatbread

Recipe from The Wicked Noodle

Serves 2

• 2 6-inch flatbreads, or one 12-inch
• 1 head roasted garlic
• 2 heaping tablespoons basil pesto, homemade or store-bought
• 1 - 1 ½ cups shredded rotisserie or leftover chicken
• ½ cup shredded cheese, such as mozzarella or a cheese blend
• 2 heaping tablespoons shredded parmesan
• fresh basil leaves, for garnish (optional)

Preheat oven to 400F.

Place flatbreads on baking sheet.

Spread roasted garlic over flatbreads. Spread 1 heaping tablespoon pesto over each flatbread on top of roasted garlic. Add chicken then both cheeses.

Bake for 8-12 minutes or until hot and cheese is melted and just starting to brown.

Broccoli Casserole for One

Cooking for one can be a challenge. I've tried scaling down plenty of recipes over the years, but sometimes something gets lost in the process. A recipe that tastes amazing when made in a big batch just doesn't seem quite as satisfying when it's reduced to a single serving. That's why I often make the full recipe and stash half away in the freezer for the Pantry Goat.

In our family, we have an official Thanksgiving broccoli casserole recipe that appears once a year and fills an entire 9x13 pan. It's delicious, but it also leaves enough leftovers to feed a small army.

As much as I love broccoli, it's a lot like chicken for me—I can get tired of eating it the same way over and over again. When I stumbled across the recipes at One Dish Kitchen, I immediately started browsing for ideas and landed on this single-serving broccoli casserole. It sounded like exactly what I was looking for.

The recipe couldn't have been easier to make. The only thing to keep in mind is that it needs a little time to rest after it comes out of the oven, so plan accordingly.

I also had a minor grocery mishap. I was convinced I had fresh broccoli in the refrigerator, but apparently the broccoli thief struck again. More likely, I simply forgot to buy it. Either way, frozen broccoli came to the rescue. I thawed it first and squeezed out some of the excess moisture so it wouldn't water down the sauce, and it worked perfectly.

By the time everything was baked and ready to eat, I found the sauce needed just a little salt and pepper. That's an easy adjustment and one that brought all the flavors together nicely.

This was exactly the kind of recipe I love finding—simple, comforting, perfectly portioned, and delicious. I'll definitely be keeping this one in my regular rotation.

Broccoli Casserole for One

Recipe from One Dish Kitchen

Serves 1

• 1 cup broccoli florets
• 1 ½ tablespoons salted butter -divided
• ¼ cup chopped onions
• 1 clove garlic -minced
• ⅓ cup low-sodium chicken broth
• 3 tablespoons heavy cream
• 3 tablespoons sour cream
• ⅓ cup shredded Monterey Jack cheese
• 3 tablespoons Panko breadcrumbs
• ⅓ cup shredded Cheddar cheese

Set oven to 375°F.

Boil broccoli florets for 2 minutes until tender-crisp. Drain well and set aside. 

In a 10-inch skillet, melt 1 tablespoon of butter over medium heat. Add chopped onions and cook until translucent, about 2 minutes. Stir in garlic and cook for 30 seconds.

Add chicken broth and bring to a simmer over medium-high heat. Stir in heavy cream and continue simmering, stirring often, for 2–3 minutes until slightly thickened.

Remove from heat. Stir in sour cream, then Monterey Jack cheese. Gently fold in the broccoli.

Transfer mixture to a lightly buttered 5×5-inch baking dish. Place the dish on a rimmed baking sheet.

Make the Topping: In a bowl, melt ½ tablespoon of butter. Stir in breadcrumbs, and shredded Cheddar.

Sprinkle topping over casserole. Bake uncovered for 20–25 minutes, until bubbly and golden.

Let the casserole sit for 5–10 minutes to allow the sauce to thicken.

Best Chicken Marinade

Chicken marinades are one of my favorite ways to keep grilled chicken interesting. Over the years, I've probably tried hundreds—maybe even thousands—of different combinations. Some are forgettable, while others immediately earn a spot in the "make again" pile.

With the weather cooperating and the grill calling my name, this recipe landed on my menu at exactly the right time. I paired the chicken with a single-serving broccoli casserole, and together they made a simple but incredibly satisfying meal.

There's nothing overly complicated about this marinade, and that's part of its charm. I cut the chicken into bite-sized chunks, which is my preferred method because it gives you plenty of flavorful edges and cooks quickly on the grill. After five hours in the marinade—my sweet spot for maximum flavor without overdoing it—the chicken was ready for the grill.

The result was juicy, flavorful chicken with just the right amount of char from the grill. Sometimes the best recipes aren't the flashy ones; they're the simple, reliable recipes that remind you why grilling is so wonderful. This one definitely falls into that category.

Best Chicken Marinade

Recipe from House of Nash Eats

Serves 4

• 2 pounds chicken breasts or thighs (or other meat or veggies)
• ⅓ cup olive oil
• ¼ cup brown sugar
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 teaspoons Kosher salt
• 1 teaspoon ground black pepper

In a large bowl, combine the olive oil, brown sugar, soy sauce, lemon juice, balsamic vinegar, Worcestershire sauce, minced garlic, smoked paprika, kosher salt, and black pepper. Whisk well to combine all the ingredients. The marinade can be stored in the fridge for up to 1 week before use.

Place the chicken and the marinade in a large resealable ziplock bag. Ensure all the chicken pieces are well-coated. Seal the bag, removing as much air as possible, and marinate for at least 30 minutes, preferably 4-6 hours, or even overnight in the refrigerator.

Preheat your grill to medium heat, about 350-400 degrees F. Grill the chicken for 4-6 minutes per side, until the internal temperature reaches 165 degrees F. Remove the chicken from the grill and let it rest for at least 5 minutes before serving to allow the juices to redistribute.

Tikka Masala Meatballs

When it comes to Indian food, I’ll admit, I’m not the most adventurous eater. I tend to stick with the classics I know and love—butter chicken, chicken tikka masala, and tandoori chicken. If it’s on the menu, chances are that’s what I’m ordering. With a side of naan.

Over the years, I’ve made plenty of tikka masala recipes, and honestly, they’ve all been pretty delicious. This one caught my attention because it takes a different approach, swapping the traditional chunks of chicken for meatballs. As soon as I saw it, I knew I had to make it.

Maybe it’s just a phase, but I’ve been on a bit of a meatball kick lately. There’s something fun about them, and they worked surprisingly well in this dish. The rich, creamy tikka masala sauce paired perfectly with the tender meatballs, creating a comforting meal that felt both familiar and a little different.

For once, I didn't make any ingredient changes to the recipe. I did, however, tweak the cooking method slightly. The original recipe called for using two pans, and if I can avoid washing an extra pan, I absolutely will. I browned the meatballs first, set them aside, and then used the same pan to make the sauce. Once the sauce was ready, I added the meatballs back in to finish cooking. Less cleanup and just as delicious.

I was a little skeptical about the almond flour in the meatballs because I wasn't sure how the texture would turn out. Thankfully, they were perfectly fine—tender and flavorful without being dense. The key is not to overmix the meat mixture. I've learned that overworking the meat can lead to tough meatballs, and nobody wants that.

This recipe was a fun twist on a dish I already love, and it's one I'd happily make again. If you're a fan of tikka masala and looking for something a little different, these meatballs are definitely worth a try.

Tikka Masala Meatballs

Recipe from The Wooden Skillet

Serves 4 (Makes about 20 meatballs)

Chicken Meatballs

• 1 lb ground chicken
• 1 large egg
• 1/2 cup Bob’s Red Mill Almond Flour
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Tikka Masala Sauce

• 1-2 tablespoon ghee
• 1 sweet yellow onion, diced
• 2 teaspoon fresh ginger, grated
• 1-2 tablespoons garlic, minced
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons ground paprika
• 1/2 teaspoon ground cumin
• 1-2 teaspoons garam masala
• 1/4 teaspoon red chili powder
• 1 15oz can tomato sauce
• 1 teaspoon fresh lemon juice
• 1 cup full fat coconut milk

Topping: Fresh cilantro, chopped

Bring a medium saucepan to medium-high heat and add ghee. Once ghee has melted, add garlic. Let cook, moving around the pan, until aromatic, about 1 minute. Add onions and let cook down, about 2-3 minutes.

Add ginger, garlic, turmeric, coriander, paprika, cumin, garam masala and red chili powder. Stir to combine.

Pour in tomato sauce, lemon juice and coconut milk. Stir to combine and bring to just under a simmer. Cover.

To make the chicken meatballs, combine ground chicken, egg, almond flour, onion powder, garlic powder, salt and black pepper in a medium mixing bowl.

Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate. Continue until all of the meatball mixture is used. (See Notes)

Take large/medium cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan. Add chicken meatballs and sear on all sides, about 3 minutes.

Turn down heat to medium and then add the tikka masala sauce. Cover and let simmer 15 minutes, stirring occasionally. Use a meat thermometer to ensure meatballs have reached in internal temp of 165 to ensure they are fully cooked.

Serve with cauliflower rice (Whole30/Paleo) or with regular rice and top with fresh cilantro.

Authentic Cuban Garlic Lime Steak

When Seattle decides to turn up the heat, my kitchen strategy becomes pretty simple: avoid turning on the stove whenever possible. Thankfully, this recipe made that decision easy.

Instead of cooking indoors, I took the steak outside and fired up the grill. There’s just something about grilled steak on a warm summer evening that feels exactly right.

What really drew me to this recipe was the marinade. Every ingredient sounded like something I already love, and the flavors came together beautifully. I used flank steak because that's what I had in the freezer, and it worked perfectly. Honestly, I think just about any cut of steak would be delicious here, so don't be afraid to use whatever you have on hand.

If I make one change next time, it'll be dialing back the oregano a bit. I scaled the recipe down to a quarter of the original size, which called for 1/4 teaspoon of oregano. Even as I measured it, I had a feeling it might be a little much for my taste. Oregano is one of those herbs—along with thyme and rosemary—that can quickly take center stage if you're not careful. A little goes a long way in my kitchen.

For dinner, I paired the steak with some leftover rice and an absolutely fantastic Cherry Tomato Salad that I accidentally discovered earlier in the day. Isn't it funny how some of the best recipes are the ones you weren't even looking for? The fresh, salad was a perfect side dish for the grilled steak, making this an easy summer meal I'll happily put on repeat.

Authentic Cuban Garlic Lime Steak

Recipe from Latin Mom Meals

Serves 4

• 3 pounds of steak tenderloin
• 10 cloves of garlic chopped
• salt and pepper to taste
• 1 ½ teaspoons of cumin
• 2 teaspoon of oregano
• 4 tablespoons of butter
• 3 tablespoons of olive oil
• 3 tablespoons of cilantro
• ½ teaspoon of paprika
• 2 lime

Season steak with salt, pepper, cumin, bay leaf, oregano, paprika, lime juice, garlic and salt and pepper. Set to the side and let marinate for 10-15 minutes.

In a large cast iron pan, heat oil and butter over medium high heat. Add steak, cook 3-4 minutes per side (or until your level of done). Remove steak once cooked to rest.

Garnish with additional lime juice (if desired) and cilantro.

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.

Cheesy Bread

Photo from The Wicked
Noodle

You can never go wrong with a good cheese bread, and when that cheese happens to be manchego, it gets an extra level of excitement from me. There’s just something about manchego’s rich, nutty flavor that makes every bite feel a little special.

Tonight’s Sunday dinner at the Pantry Goat's house was centered around a salad theme, and I thought this cheesy bread would be the perfect addition to the table. Along with the bread, I brought a Summer Pea salad and a Snickers salad for dessert. A little balance, right?

This bread turned out absolutely delicious. The savory manchego paired beautifully with the briny olives, creating a combination that was both flavorful and satisfying. It was one of those recipes that had people reaching for just one more slice.

Simple, tasty, and packed with flavor—this is definitely a recipe I'll be making again.

Cheesy Bread

Recipe from...Unknown

Makes a loaf of French bread

• 1 stick unsalted butter, softened
• 1/2 c chopped green pimento-stuffed olives
• 2 T minced fresh garlic
• Salt to taste
• 1 loaf French bread, halved horizontally
• 1 c shredded Manchego
• Chopped fresh parsley

Preheat oven to 350F.

Combine butter, olives, and garlic, then season with salt; spread onto cut sides of bread and top with Manchego. 

Bake bread until Manchego melts, about 10 minutes. Sprinkle bread with parsley before serving.

Snickers Salad

Photo from Troprockin.com

For some unknown reason, I volunteered to bring dessert to Sunday dinner this month. Then I found out the theme was salads.

Yep. Salads.

Suddenly, I was on a mission to find a dessert salad that wasn't just another bowl of fruit. After spending far too much time scrolling through recipes, I stumbled across something called Snickers Salad. The name alone was enough to stop me in my tracks. Snickers? In a salad? I needed answers.

I'll admit, the ingredient list had me a little skeptical. Apples, pudding, Cool Whip, and candy bars don't exactly sound like they belong in the same bowl. But somehow, it works.

The secret is the Granny Smith apples. Their tartness keeps the salad from becoming overwhelmingly sweet. The pudding, Cool Whip, and chunks of Snickers bring plenty of sweetness, while the apples provide just enough tang to balance everything out. Every bite has a little crunch and a little creaminess.

This is one of those classic potluck recipes that makes you smile because it's so wonderfully unexpected. Is it really a salad? That's debatable. Is it a dessert? Absolutely.

Will I make it again? Yes! It was fun, it was different, and it definitely fit the salad theme better than showing up with a chocolate cake. It was the surprise of the night.

Snickers Salad

Recipe from Troprockin.com

Serves 16

• 1 package Vanilla Instant Pudding 3.4 ounce box
• ¾ cup Whole Milk
• 8 ounces Cool Whip thawed
• 3-4 Granny Smith Apples chopped
• 12 fun size Snickers Bars (or 3-4 regular size) chopped
• 1 cup Miniature Marshmallows

In a large mixing bowl, whisk together instant pudding mix and milk until well combined.

Add cool whip and mix well until creamy and well combined.

Fold in the chopped apples, chopped Snickers and marshmallows. Be sure to save a small amount for topping.

Chill for about 1 hour in the refrigerator or until ready to serve.

Add extra apple chunks and candy bar pieces for topping before serving.

Summer Pea Salad

Photo from All Recipes

Sunday dinner was hosted by the Pantry Goat and her hubby this week, and the theme was salads! The funny part is that I had already chosen dessert before I knew the theme, so suddenly I found myself trying to figure out how to bring a "salad" for dessert that wasn't just another fruit salad. Somehow, I managed to pull it off.

For my savory contribution, I brought a pea salad that I've been wanting to make for quite a while. I have a vague memory of my Grandma Spaid making a pea salad with fresh peas from her garden when I was growing up. I can't say for sure that this recipe was anything like hers, but it definitely brought back those memories.

The recipe called for frozen peas, which turned out to be a good thing because I couldn't find fresh peas anywhere. They worked perfectly and kept the preparation simple.

I did have one small challenge with the dressing. The recipe called for wine vinegar, which left me standing in the pantry wondering exactly what kind they meant. Rice wine vinegar didn't seem right, and I didn't have any red wine vinegar on hand (which in hindsight is what they mean), so I substituted apple cider vinegar. It gave the dressing a little more tang than I expected, so I added a touch more sugar to balance things out. In the end, it worked just fine.

The dressing reminded me a lot of a classic coleslaw dressing—creamy, slightly sweet, and just tangy enough to keep things interesting. Combined with the peas, it made for a simple but satisfying side dish.

Overall, this is a great summer salad to bring to a potluck, picnic, or backyard barbecue. It's easy to make, travels well, and offers something a little different from the usual pasta or potato salads. Just remember that it contains mayonnaise, so don't leave it sitting out in the sun for too long!

I may or may not have a small bowl set aside to have with my lunch today.

Summer Pea Salad

Recipe from All Recipes

Serves 10

Salad:

• 2 (6 ounce) packages frozen peas, thawed
• 1 pound cooked bacon, chopped
• 1 c golden raisins
• 1 (8 ounce) package shredded Cheddar cheese
• 1 sweet onion, chopped
• ½ c sunflower seeds

Dressing:

• 1 c mayonnaise
• 2 T wine vinegar
• ¼ tsp white sugar, or to taste

Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl. Stir mayonnaise, vinegar, and sugar together in a small bowl; drizzle over the salad and toss to coat.

Cover bowl with plastic wrap and refrigerate for 1 hour.

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!

Sesame Chicken Bowls

Panda Express has always been one of my go-to spots when I want Chinese food without putting much thought into it. Is it the best Chinese food? Not even close. But there's something about that sweet, tangy orange chicken that keeps me coming back. The problem? It's also loaded with calories, so I've been on the lookout for a lighter way to satisfy that craving.

This recipe ended up on the menu at the last minute after I somehow miscounted how many meals I had planned for the week. Luckily, I already had most of the ingredients on hand. The only thing I was missing was orange juice, but I didn't think I'd miss it. I had the orange marmalade and I thought that'd be enough orange. Spoiler alert: it worked just fine.

I also didn't have any broccoli, but I did have asparagus, and in my kitchen those two vegetables are often interchangeable. If you're wondering why there's no asparagus in the photo, that's because I completely forgot to add it. I didn't realize my mistake until after I finished eating. So, apparently, tomorrow's leftovers will include the asparagus I meant to serve tonight. Oops.

As for the recipe itself, it was pretty good. The orange flavor came through nicely without overpowering the dish, and honestly, I don't think I missed the orange juice at all. The sauce had just the right balance of sweetness and citrus.

Will I make it again? Probably not—and that's not a knock on the recipe. The real issue is that I have a never-ending list of recipes waiting to be tested. With more than 1,100 recipes, something has to be truly exceptional to earn a repeat appearance. This one was enjoyable, but there are just too many other dishes waiting their turn.

Sesame Chicken Bowls

Recipe from Damn Delicious

Serves 4

• 12 ounces broccoli florets, about 2-3 cups
• 1/2 c chicken stock
• 1/4 c orange marmalade
• 1/4 c freshly squeezed orange juice
• 2 1/2 T reduced sodium soy sauce
• 1 T rice wine vinegar
• 1 T freshly grated ginger
• 3 cloves garlic, minced
• 1 tsp Sriracha, optional
• 4 1/2 T corn starch, divided
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• Kosher salt and freshly ground black pepper, to taste
• 3 T canola oil
• 2 tsp toasted sesame seeds
• 1 green onion, thinly sliced

Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.

In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.

Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.

Heat canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.

Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.

Crispy Ground Chicken Parm Patties

Photo from All Recipe

If there’s one thing I love, it’s a good viral recipe. The funny thing is, I’m usually several months late to the party, so by the time I finally make the dish everyone was talking about, the internet has already moved on to the next big thing.

Not this time.

Tonight, I jumped on the trend train and made the viral Chicken Parm Patties. Since chicken parmesan is one of my all-time favorite comfort foods, I was immediately intrigued. Traditional chicken parm is delicious, but it does come with a few annoyances—mainly the butterflying, pounding, and breading of chicken breasts. This recipe eliminates most of that hassle by starting with seasoned ground chicken instead.

Now, I won't pretend it was a completely mess-free experience. In fact, it may have been even messier than traditional chicken parm. By the time I finished, I had flour and breadcrumbs scattered across what felt like every available surface in my kitchen.

I had watched at least ten different creators make this recipe before attempting it myself, and they all seemed to follow the same method: spread the seasoned ground chicken into one GIANT patty, coat one side with flour, egg wash, and breadcrumbs, then somehow flip the whole thing over to coat the other side. Every video looked a little chaotic, and my first thought was always, “Why not just make four smaller patties?”

So that's exactly what I did.

Breaking the mixture into smaller patties made the flipping process much easier and far less stressful. It wasn't perfect—I still managed to make a mess—but it definitely felt more manageable than wrestling with one massive chicken pancake.

The best part? These patties delivered all the flavors I love about chicken parmesan. Crispy breading, tender chicken, rich marinara, and melty cheese all came together in a way that felt both familiar and a little different. It’s a delicious shortcut to chicken parm night without having to pound out chicken breasts, and that's a win in my book.

If you've been seeing these viral Chicken Parm Patties pop up on your social feeds, consider this your sign to give them a try. Just keep a broom handy.

Crispy Ground Chicken Parm Patties

Recipe from All Recipes

Serves 4

• 1 pound ground chicken
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup seasoned breadcrumbs (regular or panko or a combination of both)
• olive oil spray
• 3/4 cup shredded mozzarella cheese
• marinara sauce, for serving

Combine chicken, garlic powder, salt, pepper, and Parmesan in a bowl and mix well. Roll mixture into 4 large meatballs and freeze for 10 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment and grease lightly.

Coat each ball in flour and press to form a thin oval patty about half inch in thickness and place on the prepared baking sheet.

Brush the top of each patty with egg and sprinkle each evenly with about 1 1/2 tablespoons breadcrumbs. Press the breadcrumbs lightly into the patty. Coat each patty with olive oil spray and flip. Repeat process on the second side and coat generously with cooking spray.

Bake in the preheated oven for 8 minutes. Flip the patties and coat once more with olive oil. Return to the oven and bake until browned and crisp, 6 to 8 minutes more. You may turn oven to Broil for 1 minute for extra browning.

Serve as is, or top each patty with mozzarella and return to the oven just until cheese is melted, about 1 minute.

Serve topped with marinara.