Beef Lettuce Wraps

There are a few things in life that feel non-negotiable, and for me and my bestie, P.F. Chang's chicken lettuce wraps sit firmly at the top of that list. Every single time we go—or even just order in—we always add them to the order. No hesitation, no discussion. It’s happening.

Do we regret it later when we’re completely stuffed before the main course even hits? Maybe a little. Do we stop ordering them? Absolutely not. They’re that perfect balance of savory, slightly sweet, and totally crave-worthy that makes you forget things like “portion control” and “good decisions.” Besides the main dish can be a good leftover the next day.

Naturally, I’ve made it my personal mission to recreate that magic at home. I’ve come close once.

This particular recipe caught my attention because it swaps out the usual chicken or pork for beef—an unexpected twist. And while it turned out undeniably delicious (no complaints from my kitchen), I’ll be honest: I still think chicken or pork is the way to go for that classic lettuce wrap experience.

That said, the recipe itself is solid. I didn’t change a single thing—and it didn’t need it. One small note from my kitchen experiment: I skipped adding salt and pepper to the beef beforehand, trusting that the soy sauce in the recipe would bring enough seasoning. Turns out, that was the right call. If you do decide to add salt, wait until after the beef is cooked and go easy—otherwise, you risk pulling out too much moisture and ending up with dry meat. And nobody wants that in their lettuce wraps.

All in all, a fun and flavorful take on a favorite, even if I’m still chasing that P.F. Chang’s-level perfection.

Beef Lettuce Wraps

Recipe from Feel Good Foodie

Serves 6

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 small onion minced
• 8- ounce can water chestnuts drained and minced
• For the Sauce:
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon creamy peanut butter
• 2 garlic cloves grated
• ½ teaspoon ground ginger
• To Serve:
• Green onions thinly sliced
• Crushed peanuts
• Butter lettuce or bib lettuce or iceberg lettuce

In a small bowl, add the sauce ingredients, and whisk until well combined.

Heat the oil on medium heat in a medium size frying pan. Add the ground beef and the onions and cook until the beef is browned and the onions are translucent, about 5-7 minutes.

Stir in the water chestnuts and the sauce, and simmer on low heat until the sauce thickens, and everything is heated through, about 3-4 minutes.

Serve on butter lettuce or iceberg lettuce topped with green onions and crushed peanuts, if desired.

Creamy Pesto Chicken

Some meals just hit different—and this one came with a side of celebration.

I had this recipe penciled into the weekly menu as a hopeful “graduation dinner,” and wouldn’t you know it… the timing was perfect. After months of wound care, I officially got the green light. Freedom! Naturally, I celebrated the only way that makes sense in my kitchen: by making something creamy, comforting, and completely satisfying.

Enter: this one-pan pesto cream chicken pasta.

It’s the kind of dish that feels a little indulgent but comes together with surprising ease. We’re talking tender chicken, perfectly cooked pasta, and a silky pesto cream sauce that clings to every bite. It’s rich, garlicky, and exactly what you want when you’re marking a small (but meaningful) life victory.

Now, let’s talk chicken. The recipe suggests keeping the breasts as cutlets, but I went rogue and chopped mine into bite-sized chunks. For pasta dishes, I stand by this choice—no wrestling with a knife mid-meal, just easy, fork-ready bites. I still dredged the chicken in flour, and honestly, don’t skip that step. It’s not just for texture—it helps give the sauce that perfect, creamy thickness that makes this dish shine.

And the pesto? The recipe politely suggests 3–4 tablespoons. I respectfully ignored that and went with about five heaping spoonfuls. Measure with your heart here. The pesto is the star, and the more you lean into it, the better the payoff.

If I’d had homemade pesto on hand, I would’ve used it in a heartbeat (and now I’m questioning why I haven’t shared that recipe yet!). But in its absence, I reached for Rao's pesto, which never disappoints. It’s a little pricier than Barilla, but absolutely worth it for the flavor. Just…do yourself a favor and steer clear of Prego pesto. Some things are better left on the shelf.

All in all, this dish delivered exactly what I needed: comfort, flavor, and a delicious way to celebrate a milestone. Because sometimes the best kind of “graduation party” happens right at your dinner table—with a really good meal.

Creamy Pesto Chicken

Recipe from The Chunky Chef

Serves 4

• 2 boneless skinless chicken breasts trimmed of excess fat
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• pinch red pepper flakes
• 1/3 cup all purpose flour
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 4 cloves garlic minced or grated
• 1 1/3 cup reduced sodium chicken broth
• 1 1/3 cup heavy cream
• 3 – 4 Tbsp prepared basil pesto
• 1/4 tsp dried Italian seasoning
• 1/3 cup grated Parmesan cheese freshly grated is best
• Garnishes
• pinch of red pepper flakes
• pinch of black pepper
• minced fresh basil

Add chicken breast to a cutting board. Hold your knife parallel to the board and carefully slice the chicken from right to left (if you’re a righty)… opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.

Cook chicken

Season chicken on all sides with salt, pepper, garlic powder, onion powder, and red pepper flakes. Add flour to a shallow bowl or plate.

Dredge chicken breasts in the flour, on both sides, then place on a plate.

Heat a large skillet (I like to use cast iron or stainless steel) over MED HIGH heat. Once hot, add olive oil, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan. If your pan is less than 12 inches across, you may need to brown the chicken in batches.

Cook for about 4-5 minutes per side, or until the chicken has a golden brown crust and is cooked through. Remove to a plate.

Make sauce

Reduce skillet heat to MED, then add butter and melt. Add garlic and cook for about 30 seconds, stirring frequently.

Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Pour in heavy cream and stir well to combine. Simmer for several minutes, or until thickened just a bit.

Add pesto, Parmesan cheese, and Italian seasoning, stirring well to combine. Simmer for another minute to make sure everything is warmed.

Finish

Add chicken back to the pan, nestling them into the sauce and moving them around so the flour will help thicken the sauce.

To serve: Spoon some of the sauce over the tops of the chicken, then sprinkle generously with black pepper, red pepper flakes, and fresh basil.

One Pot Shawarma Chicken and Rice

Shawarma, shawarma, shawarma! I can’t get enough of it.

My first experience with shawarma wasn’t at a trendy spot or a local favorite—it was in Riyadh. My dad took my mom and me to what I can only describe as a tiny roadside shack in the middle of the desert. And when I say shack, I mean plywood walls and not much else. At the time, Mom and I had no idea what we were walking into—just that we were about to try something new.

We figured it would be simple: lamb or chicken wrapped in pita with some kind of sauce. Easy enough. Back then, I was a lot more adventurous than I am now—these days, I probably would’ve driven right past without a second thought.

When our food arrived, we each got a neatly wrapped shawarma. Mine was filled with chicken, a dill pickle, a couple of French fries, and a mystery sauce I didn’t even try to identify because… fries? In a wrap? I was completely thrown off. My parents’ versions had lamb, lettuce, cucumber, the same sauce—and yes, fries too.

We couldn’t stop laughing about those fries; which were cold. It was so unexpected, so different from anything we’d had before. And looking back, I really wish we had taken a picture—but that just wasn’t something you thought to do back then. Even years later, my mom and I would retell that story and laugh just as hard every time.

Now, this recipe isn’t that shawarma. It’s more of a deconstructed version, served over rice—and no fries in sight. And honestly, I won’t even try to compare the two. They’re completely different experiences.

What I will say is this: this version is absolutely delicious. The warm, savory blend of paprika and garlic really shines and brings everything together beautifully. I skipped the Greek yogurt sauce this time—partly because I forgot to buy yogurt, and partly because I had some hummus on hand that I was more than happy to use instead.

To round it all out, I threw together a simple cucumber and tomato salad. It made for a fresh, flavorful, and satisfying meal.

This one is definitely going into the regular rotation—and it might even earn a spot at Sunday dinner. It’s that good.

Shawarma Rice – One Pot

Recipe from Little Sunny Kitchen

Serves 4

For The Chicken:

1 ½ pounds boneless, skinless chicken thighs

1 tablespoon extra virgin olive oil for marinade

2 teaspoons  extra virgin olive oil for cooking

1 tablespoon lemon juice

3 cloves garlic peeled and minced

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon paprika smoked or sweet

½ teaspoon freshly ground black pepper

½ teaspoon ground cardamom

¼ teaspoon ground cinnamon

For The Rice:

1 small yellow onion diced

1 ½ cups  basmati rice rinsed until water runs clear and soaked in water for 15 minutes

2 cups chicken stock

½ teaspoon ground turmeric

½ teaspoon smoked paprika

1 teaspoon salt

For The Garlic Yogurt:

1 cup Greek yogurt

1 small clove garlic finely minced or grated

1-2 teaspoons lemon juice

½ teaspoon kosher salt

Marinate The Chicken:

In a bowl or a zip-top bag, whisk together 1 tablespoon olive oil, lemon juice, garlic, salt, cumin, paprika, black pepper, cardamom, and cinnamon.

Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.

Cook The Chicken:

Heat 2 teaspoons of olive oil in a pot over medium-high heat.

Add the marinated chicken thighs and cook for 5-6 minutes on one side, until golden brown (the chicken won’t be cooked through at this point). Remove from the pot and set aside.

Prepare The Rice:

In the same pot, add the diced onion and sauté for 1-2 minutes. If needed, deglaze the pan with a splash of chicken stock or water.

Stir in the rinsed basmati rice, turmeric, smoked paprika, and salt. Pour in the chicken stock and bring to a boil.

Nestle the seared chicken thighs into the rice, cover with a lid, and reduce the heat to the lowest setting. Cook covered for 15 minutes, and do not open the lid during this time.

Turn off the heat and let the rice sit, covered, for 10 minutes.

Prepare The Garlic Yogurt:

In a bowl, whisk together the Greek yogurt, garlic, lemon juice, and salt. Set aside.

Assemble And Serve:

Remove the chicken from the pot and transfer to a cutting board. Slice the chicken thighs (or serve whole).

Fluff the rice with a fork.

Serve the shawarma rice with the sliced chicken, a side of Shirazi salad, and a generous dollop of garlicky yogurt.

Slow Cooker Southern Green Beans

Some traditions just stick—and honestly, this is one I have zero interest in breaking. Every year, we celebrate Sherrie’s birthday with BBQ ribs. And I’m fully on board with that plan… mostly because I love a good rack of ribs, but also because it gives me the perfect excuse to switch up the sides and try something new.

Over the years, we’ve paired those ribs with everything from au gratin potatoes to pasta salads and classic BBQ baked beans. This year, though, I found myself wanting to do something a little more meaningful.

My dad has been on my mind a lot lately—it’s his birthday month, so that’s not surprising. Food memories have a way of sneaking in during times like that, and one dish kept coming back to me: his slow-cooked green beans.

Photo from Butter
Your Biscuit

Dad loved those beans. He’d grab pounds of fresh green beans, a ham hock, and red potatoes, then let everything simmer away for hours. They were soft but not falling apart, rich with flavor, and unmistakably his. I loved them then, and I think I appreciate them even more now that he's gone and can't make them.

So, in honor of him, I decided to try a slow cooker version I found on Butter Your Biscuit. And… they were fine. Not bad, not amazing—just fine. I may have gotten a little heavy-handed with the pepper (whoops), but even beyond that, something was missing.

Honestly, I don’t think it was the recipe’s fault. I think it came down to time.

I missed my window to cook them low and slow for six hours, so I cranked the slow cooker to high for four instead. And if you’ve used a slow cooker much, you probably already know—high heat just doesn’t work the same magic as low. I’m a firm believer that “low and slow” isn’t just a saying, it’s a requirement for certain dishes.

Would I make these again? Absolutely. But next time, I’m giving them the full day they deserve—just like Dad did.

Slow Cooker Southern Green Beans

Recipe from Butter Your Biscuit

Serves 8

• 1 1/2 pounds fresh green beans (rinsed and trimmed)
• 8 slices bacon
• 1 medium onion diced
• 5 cloves garlic minced
• 1 russet potato peeled and diced
• 1 c chicken broth
• 1 T Worcestershire
• pinch of red pepper flakes optional
• Salt and pepper to taste

Add the trimmed green beans to the slow cooker. (I like to cut mine in half)

Cut bacon into small pieces and cook over medium heat until crispy. Remove and set aside.

Add the onions into the bacon grease and sauté until soft about 3 minutes. Add in the garlic and cook until fragrant about 30 seconds.

Add sauteed onions and garlic and bacon grease to the green beans. Followed by the diced potatoes.

Pour in the chicken broth, Worcestershire sauce and red pepper flakes if desired. Give the green beans a toss. Cover.

Cook on high 3-4 hours or low 5-6 hours or until desired tenderness.

Add salt and pepper to taste, sprinkle cooked bacon on top and serve.

Korean BBQ Chicken

Photo from Creme
de la Crumb

Korean flavors have never really been my go-to. They’ve always felt a little outside my comfort zone. Kind of like Indian food for me—I may not love everything, but the things I do love? I really love.

Enter bulgogi. A friend of mine, Paul, introduced me to it, and once I made his recipe at home, I was completely hooked. It quickly earned a spot in my regular rotation.

So when I stumbled across this recipe, it immediately caught my attention. It reminded me of those sweet, savory, slightly tangy bulgogi flavors—but with its own twist. If you’ve ever searched for “Korean BBQ,” you’ve probably noticed it’s more of a flavor profile than one exact recipe. There are lots of variations, each with its own little spin. Traditional bulgogi often includes pear in the marinade for sweetness and tenderness, but this version skips that and leans into a simple, familiar combination of soy sauce, sugar, vinegar, and sesame oil. Different approach, same delicious vibe.

Now, let’s talk about reality for a second—because this is where my version takes a turn. The recipe called for grilling, but Mother Nature had other plans. It was pouring rain, the wind was howling, and standing outside flipping chicken just wasn’t happening. So I pivoted.

Instead, I sautéed the chicken on the stovetop and added the sauce right in the pan. Honestly? It worked beautifully. 

The end result was incredibly flavorful—sweet, savory, and just a little bit s[icy. It’s one of those dishes that feels a little different from your usual routine, but still totally approachable. And for someone who doesn’t always gravitate toward Korean-inspired dishes, this one is absolutely a keeper.

Korean BBQ Chicken

Recipe from Crème De La Crumb

Serves 4

• 1 ½ pounds boneless skinless chicken breasts - cut into 1.5 inch pieces
• salt and pepper
• 1 teaspoon Asian five spice - optional
• 3 green onions - finely chopped
• steamed rice or cooked noodles for serving - optional

Korean BBQ sauce

• ½ cup low sodium soy sauce - see note
• ⅓ cup brown sugar
• 4 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon sriracha sauce - or 1 teaspoon crushed red pepper flakes
• 1 tablespoon minced garlic
• 2 tablespoons cold water + 2 teaspoons corn starch

Prepare the BBQ sauce

In a medium sauce pan over medium-high heat stir together soy sauce, brown sugar, rice vinegar, sesame oil, sriracha, and garlic. Bring to a boil.

In a small bowl stir together cold water and corn starch til dissolved. Stir into boiling sauce.

Remove from heat and divide between two bowls. Reserve one bowl for serving later.

Prepare the chicken

Skewer chicken onto metal or soaked wooden skewers.

Season chicken pieces with salt and pepper to taste, and Asian five spice if you have it.

Brush chicken all over with the Korean BBQ sauce (from one bowl – remember to reserve one bowl for serving).

GRILL over medium heat 8-10 minutes turning periodically and brushing with additional BBQ sauce after each turn.

Serve over rice or noodles with reserved sauce and garnish with green onions. Enjoy!

Alphabet Soup

Photo from Little Sunny Kitchen

There’s something about alphabet soup that just hits differently. Maybe it’s the nostalgia, maybe it’s the comfort—but for me, it always takes me right back to being a kid, curled up on the couch, not feeling my best, with my Grandpa Spaid handing me a warm bowl of Campbell’s Alphabet Vegetable Soup. I can still remember the simple joy of it—slowly spooning through the broth, searching for words made out of those tiny pasta letters like it was a game.

As I got older, alphabet soup stayed in my rotation—especially on those under-the-weather days when you just want something easy and cozy. But let’s be honest… canned soup? It’s convenient, sure, but it’s also packed with sodium and never quite as good as homemade.

So when I stumbled across a homemade version, I knew I had to try it.

First of all, this recipe is ridiculously easy. Even better? I already had most of the ingredients sitting in my pantry, which is always a win in my book. The only challenge was tracking down the ABC pasta. Not exactly a staple at every grocery store! Luckily, the original recipe suggested checking out a local Mexican market or Amazon. Since I already love popping into my neighborhood Mexican store for fresh sweet breads, I made a quick stop—and sure enough, there it was.

Mission accomplished.

The soup itself came together quickly and made a big batch, which I love. There’s nothing better than knowing you’ve got leftovers ready to go. I set aside some for lunch the next day and tucked a portion into the freezer for future me (who will be very grateful, I’m sure). And, of course, a leftover portion for the Pantry Goat.

Homemade, nostalgic, budget-friendly, and just plain delicious—this alphabet soup checks all the boxes. Trust me on this one… go make it. You won’t regret it.

Alphabet Soup

Recipe from Little Sunny Kitchen

Serves 8

• 1 tablespoon olive oil
• 1 small yellow onion diced
• 1 rib celery diced (about ½ cup)
• 3 cloves garlic minced
• 1 x 15 ounce can diced tomatoes do not drain
• 1 tablespoon tomato paste
• 2 teaspoon Italian seasoning
• 6 cups vegetable stock
• 4 cups mixed frozen vegetables [ JW Note: I used a can of VegAll because that's what I had on hand and I'm not a huge fan of frozen veggies]
• 1 large potato diced into ¾ inch pieces (about 1-1.5 cups), optional
• 2 bay leaves
• 1 cup alphabet pasta dry
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• JW Note: I added a splash of Worcestershire sauce too.

In a Dutch oven, over medium high heat heat olive oil and sauté the onion and celery until the onion is soft and translucent. About 3 minutes.

Add garlic and cook for 30 seconds. Add a can of diced tomatoes, tomato paste, Italian seasoning, and vegetable stock. Give everything a stir.

Add the frozen vegetables, diced potato if using, bay leaves and simmer for 5 minutes.

Add the pasta, and cook according to the package instructions (small pasta usually takes 7-8 minutes but larger shapes take longer so be sure to check the package). Season with salt and pepper. Taste the soup and adjust the seasonings to your preference.

Discard the bay leaves, and serve with grated parmesan (or grated hard cheese if vegetarian, or vegan parmesan), and crusty bread.

Beef Mushroom Stir Fry

It’s officially beef night here at Chez Wraspir’s… although, if we’re being real, any night has the potential to turn into beef night. There’s just something about a quick, savory beef dish that always sounds like the right answer.

Tonight’s recipe? A super simple stir fry that came together faster than I could decide what to watch on TV. You know the kind—minimal effort, big flavor, and dinner on the table before I decide to order out.

One of my favorite parts about this dish is that it leaned heavily on ingredients I already had hanging out in my fridge and pantry. That’s always a win in my book. Lately, I’ve been trying to be more intentional about using what I have instead of turning every recipe into a grocery store run, and this one fit that goal perfectly.

Now, let’s talk flavor. Overall? Delicious. But for my personal taste, it landed just a tiny bit on the salty side. I’m pretty sensitive to salt, so take that with a grain of… well, maybe not salt in this case. 

Next time, I’ll tweak it just slightly by cutting the soy sauce down to 1 tablespoon (even though I already use low-sodium) and adding 1 tablespoon of water to balance things out. The dark soy sauce brings its own deep, salty richness, and combined, it was just a little more than I needed.

Still, this is absolutely a recipe I’d make again—quick, easy, and packed with flavor. And honestly, anything that helps me clean out the fridge while putting a great dinner on the table is a keeper in my kitchen.

Beef Mushroom Stir Fry

Recipe from Jo Cooks

Serves 4

Beef

• 1 large rib eye steak (thinly sliced)
• 1 tsp baking soda
• 1 T cornstarch
• 2 T soy sauce

Stir Fry Sauce

• 3 T oyster sauce
• 2 T soy sauce (low sodium)
• 1 tsp dark soy sauce
• 2 tsp sugar
• 2 tsp rice vinegar
• 1 tsp sesame oil

Stir Fry

• 2 t olive oil
• 3 cloves garlic (minced)
• 1 large onion (sliced)
• 2 inch ginger piece (julienned)
• 8 ounce mushrooms (quartered)
• 3 green onions (sliced)

Prep Beef: Add the beef, baking soda, cornstarch and 2 tbsp of soy sauce to a bowl. Toss everything together and set aside.

Combine Stir Fry Ingredients: Combine all the stir fry sauce ingredients together in a bowl and set aside.

Cook: Heat the olive oil in a large skillet or wok over high heat. Add the beef and spread it out. Don't touch it for 2 minutes, allowing it to sear. Toss it around a bit, then add the garlic, onion, ginger and cook for 1 minute. Stir in the mushrooms and cook for an additional 2 minutes, just until they start to brown a bit. Pour the sauce over everything and toss until well combined.

Garnish & Serve: Garnish with green onions and serve.

Cheesecake Factory Louisiana Chicken Pasta (Copycat)

If you know me at all, you know I’m a creature of habit—especially at restaurants I go to frequently. Nine times out of ten (okay, ten out of ten), I order the same thing and at the Cheesecake Factory it's no different. I order their DaVinci Chicken. It’s my comfort pick, my go-to, my “why mess with a good thing?” meal. And I've made it before at home and it was just as good. 

But honestly? With a menu that big, I really should branch out more.

I’m not even sure if this dish is still on their menu, but it absolutely deserves a permanent spot. I mean, let’s break it down: crispy fried chicken, pasta, and a rich, slightly spicy Cajun-style Parmesan cream sauce. That’s not just a meal—that’s a whole experience. There’s really no losing with that combination.

Now, let’s talk about recreating it at home. The recipe itself had me scratching my head a bit. The steps felt out of order, so I did what made sense in my kitchen. I started by sautéing the mushrooms and onions, then set them aside. Next up was the chicken—fried until golden (well… mostly golden, but we’ll get to that). Once that was done, I moved on to the sauce, adding the mushrooms and onions back in at the end so everything could come together beautifully.

And bell peppers? Hard pass. Not invited to this party.

The dredging process also threw me off. The recipe suggested mixing things in a way that just didn’t feel right, so I stuck with the classic method: flour, egg, then breadcrumbs. Foolproof, right? One trick that did make a difference—after coating the chicken, I let it rest in the fridge for about 30 minutes. That helps the coating really stick when it hits the pan. Totally worth the extra time.

Now, full honesty moment: I still haven’t mastered frying chicken without flirting with disaster. There’s always at least one piece that gets a little too enthusiastic about the heat. But hey, we’re learning. One day I’ll nail that perfect golden crust without a hint of overdone edges.

Until then, I’ll happily keep making (and eating) this creamy, crispy, slightly spicy pasta dish—burnt bits and all.

Cheesecake Factory Louisiana Chicken Pasta (Copycat)

Recipe from Dinner then Dessert

Serves 6

CAJUN CREAM SAUCE

• 1 teaspoon red pepper flakes
• 1 teaspoon cajun seasoning
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 cups heavy cream
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 cup Parmesan Cheese shredded

CRISPY PARMESAN CHICKEN

• 4 chicken breasts butterflied
• 1/4 cup flour
• 1 cup breadcrumbs
• 1/2 cup parmesan cheese grated
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 eggs
• 4 tablespoons vegetable oil

PASTA

• 1 lb Farfalle pasta
• 2 tablespoons butter
• 1/2 yellow bell pepper sliced
• 1/2 red bell pepper sliced
• 1/2 red onion sliced
• 8 ounces crimini mushrooms sliced
• 1 tablespoon minced garlic
• 1/4 cup parsley for garnish (optional)

Mix the Sauce ingredients together and set aside.

Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box. Drain but do not rinse. [JW Response: This confused me. I never make pasta ahead of time. I try to time it so the pasta is done when the sauce is otherwise I feel like it gets sticky and gummy.]

Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl. [JW Response: See comment above. I did a traditional dredge of flour, egg, then breadcrumbs.]

In a second bowl whisk the eggs.

Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.

Let chicken sit on a tray while you cook the vegetables.

Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms. Cook for 3-5 minutes until just starting to brown but not break down. Remove the vegetables from the pan.

Add the ¼ cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side. Remove the chicken from the pan and drain the oil.

Add the pasta and vegetables to the pan with the sauce mixture. Let thicken and stir for 3-5 minutes.

While the sauce is cooking slice up the chicken. Serve the pasta with the sliced chicken on top and extra Parmesan as desired.

Slow Cooker Ham and Bean Soup

Photo from Dinner Then Dessert

Happy Easter, friends! Around here, Easter pretty much guarantees one thing: ham makes an appearance. And while most people pile it high on a plate, I took a cozier route this year—serving mine up in a bowl as a big, comforting batch of ham and bean soup.

Ham and bean soup has always held a special place in my heart. It was my dad’s favorite, and every time I make it, I can’t help but wonder if that’s part of why I love it so much. Either way, “ham season” (also known as Easter) feels like the perfect excuse to bring it back into the rotation.

I’ve made this soup a handful of times, and it’s usually pretty consistent—but saltiness has tripped me up more than once. This time, I skipped adding any salt altogether and let the ham do all the work. The result? Absolutely perfect. Lesson learned: sometimes less really is more.

As for servings, the recipe claims it feeds 10, but I’d say that’s a bit optimistic—unless it’s part of a bigger spread. As a main dish, it’s closer to 6 or 7 hearty servings. Between dinner, sending some home with a friend, and stocking the freezer, I’d call that a win.

All in all, this one hit the spot. Cozy, flavorful, and exactly what I wanted for an Easter dinner—with the added bonus of leftovers to enjoy all week long.

Slow Cooker Ham and Bean Soup

Recipe from Dinner Then Dessert

Serves 10

• 1 spiral sliced ham, the leftover bone and 3 cups of diced ham ( I used a ham steak and diced it up)
• 4 cloves garlic , minced (just realized I forgot to add the garlic)
• 1 yellow onion , diced
• 1 1/2 cups carrots , diced
• 1 cup celery , diced
• 3 cans white cannelini beans , drained and rinsed (15 ounce cans) (I used Great Northern beans...which are the same thing basically)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary (I did not add rosemary. Not a fan of the flavor)
• 2 bay leaves
• 4 cups vegetable stock ( I used Better Than Bouillon Veggie stock. It gets salt. Thus the no adding salt to this soup)
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• chopped parsley , for garnish

In a pot or if your slow cooker like mine has an insert you can brown in, brown the ham bone on high until the sides are caramelized (3-4 minutes on each side).

Add the bone, chopped ham, garlic, onion, carrots, celery, cannelini beans, thyme, rosemary, bay leaves, vegetable stock, salt and pepper to the slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours.

Remove the ham bone and discard.

Serve with parsley, optional as a garnish

Beef Curry Slow Cooker

Photo from
The Food Charlatan

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

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

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

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

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

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

Beef Curry Slow Cooker

Recipe from The Food Charlatan

Serves 6

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

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

Salt and pepper the beef chunks.

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

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

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

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

Pour the mixture over the beef in the slow cooker.

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

Garnish with chopped cilantro and hot rice!

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

Sweet Chili Coconut-Lime Grilled Chicken

Photo from Iowa Girl Eats

I think I’m finally finding my way back into the kitchen groove again. Normally, by this point in the year, I’ve knocked out a solid 40–50 new recipes (yes, I have a problem…a delicious, carb-filled problem). But this one? This marks recipe number nine. Progress…just at a much more relaxed, slightly couch-friendly pace. Most of those nine have happened in a recent burst of “okay, let’s cook again like a real person” energy.

Which brings us to this recipe—on paper, it had everything going for it. The marinade? A total dream team of ingredients. The kind that makes you pause mid-read and think, “Oh, this is going to be GOOD.” Bold, cozy, flavorful…or so I thought.

And yet…somehow…it just wasn’t.

The flavor didn’t pop. It just sort of showed up, shrugged, and left early. My best guess? Maybe too much coconut milk mellowed everything out into a bland little blur? But honestly, I’m still scratching my head trying to figure out where things went sideways.

Sadly, this one’s not making it back into the rotation. And if I’m being honest, I seem to be on a bit of a “meh recipe streak” this week. You know the kind—nothing terrible, nothing amazing, just a string of dishes that make you say, “Well…I ate it.”

Here’s hoping the next recipe brings the flavor and redeems my cooking mojo.

Sweet Chili Coconut-Lime Grilled Chicken

Recipe from Iowa Girl Eats

Serves 4

• 3/4 cup unsweetened light coconut milk, divided
• 1/2 cup sweet chili sauce, plus more for dipping
• 1 lime
• salt and pepper
• 1-1/2lbs chicken breasts

Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes - 1 hour in the refrigerator.

Preheat grill to medium-high, making sure grates are well greased. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes.

Mexicali Dip

Back in March, I was assigned the appetizer. Simple enough… until life threw me a curveball and I ended up in PT rehab. Plot twist: book club came to me, which was amazing—but my appetizer plans? Not so much.

Fast forward to last night, when I was finally back on hosting duty. I told the ladies I’d be making the appetizer I intended to bring in March—because I’m nothing if not committed to delayed culinary follow-through.

I've made something similar in the past, but it didn't stand up to this one.

This one? A definite upgrade.

I genuinely loved everything about it. It was creamy, flavorful, and had just enough kick to keep things interesting. That said, when I make it again—and I will—I’d dial back the taco seasoning or opt for a low-sodium packet. As it sat, it felt like the salt lick of settled at the bottom, and a little less would go a long way.

I skipped the tomatoes (because apparently grocery shopping is optional now), but I did add green chiles, which turned out to be a fantastic decision. They brought a subtle heat and extra depth that really made the dip pop.

All in all, this is a crowd-pleaser through and through. Easy to throw together, big on flavor, and perfect for sharing. Highly recommend—just maybe keep a light hand on the seasoning.

Mexicali Dip

Recipe from Noshing with the Nolands

Serves 10... easily

• 1 (8 oz) block cream cheese, softened
• 2/3 c sour cream
• 1/2 c picante salsa
• 1 (1 oz) packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1/2 c shredded Monterey Jack cheese
• 1/3 c green onions, divided
• 1/3 c chopped black olives, divided
• 1/3 cup chopped fresh tomato, divided
• 1 to 2 T canned jalapeno or green chile chopped (optional)

Combine cream cheese, sour cream, salsa, and taco seasoning in a food processor. Pulse until smooth and creamy. Pour into a medium bowl

Stir in the shredded cheese.

Reserve 1 tablespoon each of the green onions, olives, and tomato for the garnish. Stir in the remaining olives, tomato, and onions, and jalapeno or green chile if using. Add garnish to the top, as pictured above.

Refrigerate for at least 30 minutes, and up to a day, before serving. Serve with chips and/or veggies.

Slow Cooker Country Style Ribs

Photo from Simply Stacie

Book club night = hosting mode activated, which means I’m looking for something delicious that doesn’t trap me in the kitchen while everyone else is laughing, getting caught up, and refilling their wine. Enter: the trusty “set it and forget it” category—casseroles, slow cooker meals, anything that lets me appear effortlessly put together.

This particular recipe has been sitting patiently on my “someday” list for years, and I finally decided to give it its moment. I went in optimistic—peach preserves and BBQ sauce sounded like a fun little sweet-and-smoky situation.

Unfortunately… it never quite showed up to the party.

I kept waiting for that hint of peachy goodness to peek through, but it was basically a no-show. My guess? The BBQ sauce (I used Sweet Baby Ray’s) may have completely stolen the spotlight. Instead of a balanced flavor, it leaned very “BBQ-forward” with none of the fruity twist I was hoping for.

Now, don’t get me wrong—it was perfectly fine. It fed the ladies, required minimal effort, and allowed me to actually enjoy book club instead of playing kitchen hermit. So in that sense, mission accomplished.

But as far as memorable dishes go? This one’s getting a polite nod and a “thanks, but we won’t be needing a repeat performance.” 

Slow Cooker Country Style Ribs

Recipe from Simply Stacie

Serves 6

• 3 lbs boneless country-style ribs
• 2 tbsp brown sugar
• 1 tsp onion powder
• 1 tsp garlic salt
• 1 tsp paprika
• 1 cup peach preserves
• ½ cup honey
• 1 ½ cup BBQ sauce

Add the ribs to the slow cooker.

Sprinkle brown sugar, onion powder, garlic salt and paprika over the ribs.

In a bowl, stir together the peach preserves, honey and BBQ sauce. Pour the sauce over the ribs.

Cook on LOW for 6 hours.

Optional: place the cooked ribs on a foil-lined baking sheet and baste with a little sauce from the slow cooker.

Broil for 5 minutes, until lightly browned. Serve hot.