Fast and Easy Recipes - Kristine's Kitchen

Cream of Mushroom Soup

Kristine Rosenblatt — Wed, 11 Oct 2023 12:00:00 +0000

This Cream of Mushroom Soup is ultra creamy, perfectly seasoned, and full of fresh mushroom flavor. It’s quick and easy to make using simple, wholesome ingredients.

Cream of Mushroom Soup

This cream of mushroom soup recipe is one you’ll be so glad to have in your recipe collection. Not only is the flavor so much better than canned soup, but this homemade version is also healthier and more flavorful, made with real, wholesome ingredients.

Mushrooms lend rich, umami flavor to this cream of mushroom soup, making it immensely satisfying. Ladle it into bowls and serve with some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Ingredients You’ll Need

Here’s a look at the ingredients you’ll need. Find the full recipe with ingredient amounts and instructions in the recipe card below.

Butter: Adds richness and flavor to the soup.
Yellow Onion and Garlic: For depth of flavor.
Cremini Mushrooms: Cremini mushrooms, also called baby bella mushrooms, have a deep, earthy flavor that is so delicious in this mushroom soup recipe. Since mushrooms are the star ingredient in this soup, you want the bolder, more complex flavor of creminis vs. white button mushrooms.
Flour: All-purpose flour is used to thicken the soup.
Vegetable Broth: Use low sodium vegetable broth so that you can better control the amount of salt in the finished dish. You can substitute chicken broth if desired, but the soup will no longer be vegetarian.
Dried Thyme, Salt and Pepper: To season the soup. The thyme enhances the earthy flavor of the mushrooms. You can use a few sprigs of fresh thyme instead of dried, just remove the thyme stems before serving the soup.
Heavy Cream: Makes the soup luxuriously rich and creamy.

Pro Tip: If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.

How to Make Cream of Mushroom Soup

The steps to making cream of mushroom soup are so simple, and it’s one of the fastest soup recipes you’ll make! Start to finish, it takes about 30 minutes.

Sauté onion and mushrooms. Melt the butter in a medium saucepan or Dutch oven. Add the chopped onion and sliced mushrooms and cook until softened, about 7-8 minutes.

Add garlic and flour. Cook, stirring, for 1 minute to cook off the raw garlic and flour taste.

Add broth and seasonings. Stir in the vegetable broth, dried thyme, salt and pepper.

Simmer and thicken. Cook the soup at a low simmer (do not cover the pot) for 5-10 minutes, until the soup thickens.

Stir in heavy cream. Then simmer the soup for 2-3 more minutes, until it reaches your desired consistency. Taste the soup and add more salt and/or pepper, if needed.

Can You Make it Without Cream?

If you prefer a mushroom soup recipe without cream, you can substitute whole milk or half and half for the heavy cream. Just be sure to heat the soup gently over low heat after adding the milk or half and half, and do not let it come to a boil to prevent curdling.

To make dairy-free cream of mushroom soup, omit the cream and use 2 tablespoons of olive oil in place of the butter.

Serving Suggestions

With a salad. Make this cream of mushroom soup a satisfying meal by serving it with a Spinach Salad, Kale Salad or Farro Salad.
With a grilled cheese sandwich. Try an Air Fryer Grilled Cheese, made with gruyere or white cheddar to complement the mushroom flavor.
With bread. Slice up a loaf of crusty bread, make some Garlic Bread, or try this Whole Wheat Bread Recipe.
As an ingredient. If you have a favorite recipe that calls for canned cream of mushroom soup, such as Green Bean Casserole, use this homemade soup instead. My Chicken Tetrazzini and Broccoli Casserole recipes call for making a similar creamy mushroom soup.

How to Store

This soup can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken up as it cools. Due to the cream in the soup, I do not recommend freezing it since it may curdle when thawed and reheated.

More Favorite Soup Recipes

Try one of these comforting soup recipes next!

This cream of mushroom soup is comfort food at its best. Give the recipe a try and then leave a comment below to let me know how it turned out.

Cream of Mushroom Soup

Made with simple, wholesome ingredients, this Cream of Mushroom Soup is so much better than the canned version. It's ultra creamy and full of rich mushroom flavor. Serve it with a salad and some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Course Main Course, Soup

Cuisine American

Keyword cream of mushroom soup, mushroom soup

Prep Time 12

Cook Time 18

Total Time 30

Servings servings

Calories 273kcal

Ingredients

4 tablespoons unsalted butter
½ cup finely chopped yellow onion
16 ounces cremini mushrooms sliced*
3 cloves garlic minced
¼ cup all-purpose flour
2 cups low sodium vegetable broth or chicken broth
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream
chopped fresh parsley optional, for serving

Instructions

Melt the butter in a medium saucepan or Dutch oven over medium heat. Once melted, add the onion and mushrooms and cook, stirring occasionally, until softened, 7-8 minutes.
Add the garlic and flour and cook for 1 minute, stirring.
Slowly stir in the broth. Then stir in the dried thyme, salt and pepper. Bring to a low simmer and cook, stirring often, until the soup thickens, 5-10 minutes.
Stir in the heavy cream and cook at a very low simmer, stirring, for 2-3 more minutes, until soup reaches your desired consistency. Taste and adjust seasonings as needed.
Remove from heat and serve, garnished with chopped fresh parsley if desired. Or use in place of canned cream of mushroom soup in your favorite recipes.

Video

Notes

If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.
Recipe makes about 3 1/2 cups of soup. This is about 4 smaller servings of soup; you can double the recipe if desired.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Read Cream of Mushroom Soup for the full recipe. Originally posted at Kristine's Kitchen

Swedish Meatballs

Kristine Rosenblatt — Mon, 09 Oct 2023 12:00:00 +0000

These Swedish Meatballs are tender, lightly spiced meatballs in a creamy gravy. Serve the meatballs and sauce over mashed potatoes or noodles for a flavorful, easy dinner.

Craving more comfort food recipes? Try these Smothered Pork Chops, Creamy Tuscan Chicken or Homemade Mac and Cheese next.

Swedish meatballs are a favorite comfort food that’s been enjoyed for generations and has more recently become a favorite menu item at Ikea stores. They’re moist and flavorful, with a rich, creamy sauce that keeps you going back for more. The best part is that you can have these delicious meatballs and sauce on your table in only 30 minutes.

Swedish meatballs are traditionally made with a 50/50 mixture of ground beef and ground pork, as well as onion and either bread crumbs or soaked bread. They are seasoned with a touch of allspice and nutmeg, as well as other seasonings to enhance the flavor of the meat. Cooking the meatballs in a skillet until they’re golden brown on all sides makes them so flavorful. Once they’re cooked through, a short simmer in the luscious Swedish meatball sauce ensures that the meatballs are moist and tender throughout.

Swedish Meatball Recipe Ingredients

All in all, this Swedish meatballs recipe has a fairly short and simple ingredient list. Here’s what you’ll need:

Ground Beef/Ground Pork: Traditional Swedish meatballs are made with a combination of ground beef and ground pork. In this recipe you can use either all ground beef, ground pork, or a mixture of the two.
Egg: Helps to bind the meatballs together.
Panko Bread Crumbs: The larger crumbs of panko bread crumbs (compared to regular bread crumbs) trap more of the juices from the meat as the meatballs cook to keep these Swedish meatballs especially moist.
Onion: For flavor. Chop it up very finely so that it blends into the meatballs.
Fresh Parsley: Adds flavor.
Seasonings: The meatballs are seasoned with garlic powder, allspice, nutmeg, salt and pepper.
Olive Oil and Butter: For browning the meatballs and making the gravy/sauce.
Flour: To thicken the sauce.
Beef Broth: For the sauce. Use low sodium beef broth so that the finished dish doesn’t turn out too salty.
Dijon Mustard: Adds a touch of sharp, tangy flavor to the sauce.
Heavy Cream: Makes the sauce rich and creamy.

How to Make Swedish Meatballs

Here’s an overview of how to make Swedish meatballs. Find the full recipe with ingredient amounts and instructions in the recipe card below.

Make the meatballs. In a large mixing bowl, mix together the egg, panko, onion, parsley and seasonings. Add the ground beef (and/or pork) and mix until just combined. Shape the mixture into 1 ¼-inch meatballs.

Cook the meatballs. Heat the olive oil and 1 tablespoon butter in a large skillet, such as a cast iron skillet, or a Dutch oven. Add the meatballs to the pan and cook, turning them every few minutes, until they are browned on all sides and cooked through. Transfer the meatballs to a clean plate.

Make the Swedish meatball sauce. Add the remaining butter to the pan. Whisk in the flour and cook for 1-2 minutes. Then whisk in the beef broth, Dijon, salt and pepper. Finally whisk in the heavy cream. Simmer the sauce for a few minutes until it thickens.

Put it all together. Add the meatballs to the pan with the sauce and cook for a few minutes, until the meatballs are heated through. Then serve and enjoy!

Recipe Tips

Use a well-seasoned cast iron skillet or nonstick skillet to ensure that the meatballs won’t stick to the pan.
While typically made with ground beef and/or ground pork, you can use ground turkey in this recipe if you prefer.
Shape the meatballs into 1 1/4-inch size balls. If you make them too large, they will take too long to cook through in the skillet.
For a tangier sauce, you can use sour cream in place of the heavy cream. To prevent it from curdling in the hot pan, be sure to use full fat sour cream and let it come to room temperature. Then temper the sour cream by mixing in a few tablespoons of the warm broth from the skillet before adding the sour cream to the pan. Using sour cream instead of heavy cream will give you a tangier sauce, similar to a Beef Stroganoff.

Serving Suggestions

Serve Swedish meatballs over mashed potatoes, egg noodles, fusilli pasta (my kids’ favorite) or rice. You can also serve the meatballs as an appetizer on toothpicks, with the sauce on the side for dipping. Traditionally, Swedish meatballs are served with mashed potatoes and lingonberry jam.

More Meatball Recipes

Swedish Meatballs

When you're craving comfort food, these Swedish meatballs are sure to satisfy! Tender, lightly spiced meatballs are served in a creamy sauce. Serve the meatballs and gravy over mashed potatoes, noodles or rice.

Course Main Course

Cuisine Swedish

Keyword Swedish meatballs, swedish meatballs recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 346kcal

Ingredients

Meatballs

1 large egg
¼ cup panko bread crumbs
¼ cup very finely minced yellow onion
¼ cup chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 pound 85% lean ground beef or ½ pound each of ground beef and ground pork
1 tablespoon olive oil

Sauce

3 tablespoons unsalted butter divided
3 tablespoons all-purpose flour
2 cups low sodium beef broth
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream
chopped fresh parsley for serving

Instructions

In a large bowl, combine the egg, panko, onion, parsley, garlic powder, salt, pepper, allspice and nutmeg. Mix well.
Add the ground beef to the bowl and use your hands to mix until just combined. Try not to over-mix or the meatballs may turn out tough.
Heat the olive oil and 1 tablespoon of the butter in a large nonstick skillet, such as a cast iron skillet, or a Dutch oven over medium heat. Use your hands to shape the meat mixture into 1 ¼-inch meatballs and place them in a single layer in the pan. (You should get about 22 meatballs.)
Cook, gently turning the meatballs so that they brown evenly on all sides, until cooked through to 165° F. Remove meatballs to a clean plate.
Add the remaining 2 tablespoons butter to the pan. Once melted, whisk in the flour and cook for 1-2 minutes. Slowly whisk in the beef broth.
Whisk in the the Dijon, salt and pepper, followed by the heavy cream. Simmer the sauce until thickened, whisking occasionally, about 2-3 minutes. Then add the meatballs back to the pan and coat with the sauce. Simmer the meatballs in the sauce for 2-3 minutes, stirring occasionally, until heated through.
Serve meatballs and sauce over egg noodles, mashed potatoes or rice, garnished with chopped fresh parsley.

Video

Nutrition

Read Swedish Meatballs for the full recipe. Originally posted at Kristine's Kitchen

Creamy Tuscan Chicken

Kristine Rosenblatt — Thu, 07 Sep 2023 13:24:12 +0000

This Tuscan Chicken recipe features tender chicken breasts, sun-dried tomatoes and spinach in a creamy sauce. It’s comforting, flavorful and ready in 30 minutes!

Looking for more easy chicken breast recipes? Try Stuffed Chicken Breast, Lemon Chicken or Chicken Marsala next.

I love meals that are simple to prepare yet seem fancy, and this Tuscan chicken is one such recipe. Chicken breasts are seared in a skillet until golden brown and juicy and then served with a delicious pan sauce. The creamy sauce is richly flavored and the perfect way to elevate boneless, skinless chicken breasts.

Fresh spinach and sweet-tart sun-dried tomatoes add color and flavor to this Tuscan chicken. Serve the chicken and sauce over pasta, rice or mashed potatoes, with a simple side salad for an easy dinner.

For a recipe with a similar flavor profile that you can make in the crockpot, try these Tuscan Slow Cooker Chicken Thighs.

Tuscan Chicken Recipe Ingredients

Boneless, Skinless Chicken Breasts. If you’re able to find small chicken breasts, they work best in this recipe since they will cook more quickly than large chicken breasts.
Italian Seasoning, Salt and Pepper: To season the chicken.
Olive Oil: For cooking the chicken breasts.
Butter: Adds richness and flavor to the sauce.
Shallots: Their mild onion flavor is so delicious in this recipe. Chopped sweet yellow onion is a good substitute if you don’t have shallots.
Garlic: You can’t beat the flavor of fresh garlic!
Flour: All-purpose flour thickens the sauce.
Chicken Broth: Use low sodium chicken broth so that you can better control the amount of salt in the finished dish.
Sun-Dried Tomatoes: Use sun-dried tomatoes packed in oil. Drain off the oil and chop the tomatoes before adding them to the skillet.
Spinach: Use fresh spinach; it will wilt down in the hot skillet.
Heavy Cream: To make the sauce creamy. For a dairy-free recipe, you can try using full-fat unsweetened coconut milk in place of the heavy cream and substitute olive oil for the butter.

How to Make Tuscan Chicken

Place the chicken breasts in a large zip-top bag and pound them to an even thickness with a meat mallet or rolling pin. This will help them to cook more evenly. Then pat the chicken dry and season it with salt, pepper and Italian seasoning.
Heat the olive oil in a large skillet, such as a cast iron skillet. Add the chicken and cook for about 5-7 minutes per side, or until the internal temperature registers 165° F on an instant read thermometer. Remove the chicken to a clean plate.

Add the butter to the skillet. Once melted, add the shallots and sauté until softened. Add the garlic and flour and cook, stirring, for 1 minute.

Stir in the chicken broth, scraping up any flavorful browned bits from the bottom of the pan. Cook for a few minutes until the sauce thickens.

Add the sun-dried tomatoes and spinach, stirring until the spinach wilts. Then stir in the heavy cream.

Return the chicken to the pan. Spoon the sauce over the chicken, serve and enjoy!

To Store and Reheat

Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave until heated through.

More Chicken Breast Recipes

Chicken breasts are a dinnertime staple. Try one of these flavorful chicken breast recipes next!

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Creamy Tuscan Chicken

This Tuscan Chicken is a delicious, simple way to prepare boneless, skinless chicken breasts. Sun-dried tomatoes, spinach and a creamy pan sauce bring incredible flavor to this easy chicken recipe. Serve the chicken and sauce with pasta, rice or mashed potatoes.

Course Main Course

Cuisine Italian

Keyword creamy tuscan chicken, tuscan chicken, tuscan chicken recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 453kcal

Ingredients

1 ½ pounds boneless, skinless chicken breasts about four 6-ounce chicken breasts
salt and pepper
1 teaspoon Italian seasoning
1 tablespoon olive oil
2 tablespoons butter
½ cup chopped shallots
3 cloves garlic minced
1 tablespoon all-purpose flour
1 cup low sodium chicken broth
½ cup oil-packed sun dried tomatoes drained and chopped
3 cups chopped fresh spinach loosely packed
½ cup heavy cream
grated Parmesan cheese optional, for serving

Instructions

Place the chicken breasts in a zip-top plastic bag and use a meat mallet or rolling pin to pound them to an even thickness. Remove chicken from the bag.
Use paper towels to pat the chicken breasts dry. Season both sides of the chicken breasts with salt, pepper and Italian seasoning.
Heat the olive oil in a large skillet, such as a cast iron skillet, over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Cook chicken for about 5-7 minutes per side, or until the internal temperature registers 165° F on an instant read thermometer. Cover the pan as needed while the chicken cooks; the trapped heat can help the chicken to cook through if your chicken breasts are on the larger side. Remove chicken to a clean plate.
Reduce the heat to medium. Add the butter and shallots to the pan and cook until softened, 1-2 minutes.
Add the garlic and flour to the skillet. Cook, stirring, for 1 minute.
Pour the chicken broth into the skillet and stir, scraping up any browned bits. Continue cooking until the sauce starts to thicken, stirring often.
Reduce the heat to medium-low and stir in the sun-dried tomatoes and fresh spinach. Cook for 1-2 minutes until the spinach wilts. Stir in the heavy cream.
Add the chicken back to the pan and heat for 1-2 minutes, until heated through. Spoon the sauce over the chicken and serve, with a sprinkle of grated Parmesan cheese, if desired.

Video

Notes

Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave until heated through.

Nutrition

Read Creamy Tuscan Chicken for the full recipe. Originally posted at Kristine's Kitchen

Chicken Meatballs

Kristine Rosenblatt — Sat, 02 Sep 2023 13:36:18 +0000

You’re less than 30 minutes away from juicy, flavorful Chicken Meatballs on your dinner table! Serve them with pasta or zucchini noodles for dinner, or as an appetizer with marinara sauce for dipping.

For a meal that the whole family will love, serve these chicken meatballs with pasta, Marinara Sauce, Garlic Bread and an Italian Salad.

Why You’ll Love These Chicken Meatballs

Flavor! These chicken meatballs are anything but boring! With Parmesan cheese, fresh garlic and dried seasonings, each bite of these tender meatballs is bursting with flavor.
Healthy Meatballs. Swapping ground chicken for ground beef makes these chicken meatballs lower in fat but still high in protein. Prefer ground turkey? Try this Turkey Meatballs recipe.
Baked Chicken Meatballs. By baking the meatballs, you’ll create less mess in the kitchen and you’ll be free to make the rest of your meal while the meatballs are in the oven (no flipping meatballs in a pan on the stove!). Baked meatballs are also healthier than pan fried, so it’s a win-win.
Easy Dinner Idea. With just 15 minutes of active prep time and 13 minutes of baking time, you can have these delicious meatballs on your dinner table in less than 30 minutes.

Ingredients You’ll Need

Panko Bread Crumbs: The bread crumbs help to bind the meatballs together. The larger crumb pieces of panko bread crumbs trap more moisture in the meatballs, making them juicier.
Parmesan Cheese: Adds lots of flavor to the meatballs.
Egg: To bind the meat mixture together.
Olive Oil: Since ground chicken can be drier than ground beef, adding a tablespoon of olive oil helps to ensure that the chicken meatballs to turn out moist and juicy.
Garlic: For flavor!
Seasonings: To season the meatballs you’ll need garlic powder, onion powder, dried oregano, salt and pepper.
Ground Chicken

How to Make Chicken Meatballs

Grease a rimmed baking sheet with olive oil or avocado oil and preheat your oven to 425° F. Baking the meatballs at a high temperature locks in the juices, helps them to brown, and also means that they will cook quickly!

Combine all of the ingredients except for the ground chicken in a large mixing bowl. Mix with a fork until well combined.

Add the ground chicken and mix with your hands until just combined. Be careful to not overwork the meat mixture so that the meatballs turn out soft and tender.

Shape the meat mixture into 1 3/4-inch meatballs and place on the baking sheet. If the meat mixture sticks to your hands, use slightly damp hands or grease your hands with olive oil.

Bake the meatballs for 10-11 minutes (they will be almost but not fully cooked at this point). Then broil them for 2-3 minutes, until cooked through to 165° F. Broiling the chicken meatballs for the last few minutes of the cook time helps to brown the tops. Don’t overbake the meatballs or you run the risk of them drying out.

Storage and Freezer Instructions

To Store: After baking, chicken meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
To Freeze: Bake the meatballs and then let them cool completely. Store in an airtight container in the freezer for up to 3 months. To serve, thaw meatballs overnight in the refrigerator before reheating.
To Reheat: Reheat meatballs in a simmering pot of marinara sauce on the stove or reheat gently in the microwave.

More Meatball Recipes

You might also enjoy these meatball recipes.

The Best Chicken Meatballs

These baked Chicken Meatballs are loaded with flavor and so easy to make! They cook quickly in the oven, so they're perfect for a fast weeknight dinner. Serve them with pasta or zucchini noodles for dinner, or as an appetizer with marinara sauce for dipping.

Course Appetizer, Main Course

Cuisine Italian

Keyword chicken meatballs

Prep Time 15

Cook Time 13

Total Time 28

Servings meatballs

Calories 70kcal

Ingredients

½ cup panko breadcrumbs
⅓ cup grated Parmesan cheese
1 large egg
1 tablespoon olive oil plus more for the pan
2 cloves garlic minced
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 pound ground chicken

Instructions

Preheat oven to 425° F. Grease a rimmed baking sheet with olive oil.
Combine all ingredients except for the ground chicken in a large mixing bowl. Use a fork to mix until well combined.
Add the ground chicken to the mixing bowl and use your hands to mix until combined. Be careful to not overwork the meat, just mix until the ingredients are combined.
Shape the mixture into 1 ¾-inch meatballs and place on the greased baking sheet with a little room in between each one. (If the meat mixture sticks to your hands, use slightly damp hands or grease your hands with olive oil.)
Bake in the preheated oven for 10-11 minutes, and then broil for 2-3 minutes to brown the tops. Meatballs are done when the centers register 165° F on an instant read thermometer. (I usually bake them at until they are about 135° in the center – this takes about 10 minutes – and then broil to brown the tops and finish cooking to 165° F.)

Notes

To Store: After baking, chicken meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
To Freeze: Bake the meatballs and then let them cool completely. Store in an airtight container in the freezer for up to 3 months. To serve, thaw meatballs overnight in the refrigerator before reheating.
To Reheat: Reheat meatballs in a simmering pot of marinara sauce on the stove or reheat gently in the microwave.

Nutrition

Read Chicken Meatballs for the full recipe. Originally posted at Kristine's Kitchen

Air Fryer Pork Chops

Kristine Rosenblatt — Mon, 21 Aug 2023 12:57:16 +0000

These Air Fryer Pork Chops are tender, juicy and perfectly seasoned! They cook quickly and are perfect for an easy weeknight dinner. Recipe includes cook times for both bone-in and boneless pork chops.

When I need a quick meal that’s easy to prepare, I often turn to pork chops. My family’s other favorite pork chop recipes include Baked Pork Chops, Crock Pot Pork Chops and Instant Pot Pork Chops.

I love using my air fryer to cook proteins like chicken, pork, salmon and steak. While cooking, the air fryer circulates hot air around the food in the basket. Food cooks quickly, and crispy foods become extra crispy while proteins cook up especially tender and juicy. That is especially true for these air fryer pork chops!

If you’ve had the unfortunate experience of sitting down to a plate of dried out pork chops, keep reading for my tips on how to make the best juicy pork chops in your air fryer. Serve them with a vegetable side dish and potatoes or bread for an easy, delicious dinner!

What a great rub. The pork chops were delicious and not dry at all. Thanks for the recipe!
Blackavar

Air Fryer Pork Chops Recipe Ingredients

You’ll need just a few ingredients to make these air fryer pork chops, and most of them are seasonings that you probably already have in your kitchen!

Pork Chops: Both boneless pork chops and bone-in pork chops work great in this recipe. Use pork chops that are at least 1-inch thick, because thin pork chops can easily dry out and become tough.
Olive Oil: Rubbing the pork chops with olive oil helps the seasonings to stick to the meat. It also keeps the outsides of the chops moist.
Brown Sugar: I add brown sugar to the seasoning mix because it helps to caramelize the seasoning as it cooks. The brown sugar also brings a delicious subtle sweetness to the rub. If you prefer a sugar-free recipe you can omit the brown sugar.
Seasonings: To season these air fryer pork chops, I used a variation of my favorite pork rub. Paprika, garlic powder, onion powder, dried thyme, salt and pepper add delicious flavor. You can use sweet or smoked paprika. Smoked paprika will lend a smoky, slightly spicy flavor, while sweet paprika has a milder flavor.

Find the full printable recipe with ingredient amounts and instructions in the recipe card below.

How to Make Air Fryer Pork Chops

Combine the seasoning rub ingredients in a small bowl.

Preheat the air fryer to 400° F for 5 minutes.

Season pork chops. Pat the pork chops dry with paper towels. Rub both sides of the pork chops with olive oil. Then rub the seasoning mix over all sides of the pork chops.

Air fry pork chops. Place the pork chops in a single layer in the preheated air fryer basket. Air fry at 400° F for 5 minutes. Then flip the pork chops over and continue cooking until they are cooked through to at least 145° F, about 3-7 more minutes for boneless chops or 6-10 more minutes for bone-in chops.

Let them rest! Let the pork chops rest for 5 minutes, to allow the juices to redistribute throughout the meat. Then serve and enjoy!

How to Tell When Pork Chops are Done

The cook time will depend on whether you’re cooking boneless or bone-in chops, as well as the thickness of the pork chops.

The best way to tell when pork chops are done is to use an instant read thermometer to measure the internal temperature in the center of the meat. The USDA recommends cooking pork to an internal temperature of 145° F and then allowing the meat to rest for at least 3 minutes before serving, for food safety. The temperature of the meat will continue to rise a few degrees during the rest time due to carryover cooking.

Recipe Tips

Use thick-cut pork chops. It’s best if they are at least 1-inch thick. Thin pork chops tend to dry out and become tough more easily.
Arrange the pork chops in a single layer in the air fryer basket, so that the air can circulate around each chop as they cook. If the pork chops won’t all fit in a single layer at once, you can cook them in batches, covering the first batch to keep them warm while the rest cook.
Flip the pork chops over halfway through the cook time to promote even cooking.
Don’t overcook them. Use an instant read thermometer to test if they are cooked to 145° F. Once pork chops are nearly done, they finish cooking quickly so check them often.
Let them rest for about 5 minutes before serving. This is key for juicy pork chops.

Serving Suggestions

To make these air fried pork chops a meal, serve them with a few simple side dishes.

Potatoes: Potatoes and pork chops are a perfect pair! Try Instant Pot Mashed Potatoes, Oven Roasted Potatoes or a Baked Potato.
Vegetables: Add some color to your plate with Glazed Carrots, Roasted Brussels Sprouts or Grilled Vegetables.
Salad: A fresh, flavorful salad is always a welcome addition to a meal! Try a Kale Salad (pictured in these photos), Spinach Quinoa Salad or a simple Cucumber Tomato Salad.
Bread: Our favorites include Biscuits, Garlic Bread, and Dinner Rolls.

More Easy Air Fryer Recipes

Here are a few more favorite air fryer recipes for making quick and easy meals.

The next time you need a fresh new dinner idea, give these air fryer pork chops a try. They’ll impress everyone at the table, but you’ll secretly know how easy they were to make!

The BEST Air Fryer Pork Chops

These Air Fryer Pork Chops are tender and juicy with the most delicious seasoning. They cook quickly for an easy meal! Recipe includes cook times for both boneless and bone-in pork chops.

Course Main Course

Cuisine American

Keyword air fryer pork chops, pork chops in air fryer

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 274kcal

Ingredients

1 tablespoon packed brown sugar
2 ½ teaspoons paprika sweet or smoked*
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon black pepper
4 boneless pork chops 1-inch thick, or bone-in pork chops
1 ½ tablespoons olive oil

Instructions

In a small bowl, stir together the brown sugar, paprika, garlic powder, thyme, salt, onion powder and black pepper.
Preheat air fryer at 400° F for 5 minutes.
Pat the pork chops dry. Rub both sides with the olive oil. Rub the seasoning mix over all sides of the pork chops.
Place pork chops in a single layer in the air fryer (cook in two batches if needed).
To cook boneless pork chops: Air fry at 400° F for 5 minutes. Then flip the pork chops over and continue to cook for 3-7 more minutes, until the internal temperature of the center of the pork chops is 145° F.
To cook bone-in pork chops: Air fry at 400° F for 5 minutes. Then flip the pork chops over and continue to cook for 6-10 more minutes, until the internal temperature of the center of the pork chops is 145° F.
Let pork chops rest for 5 minutes and then serve.

Video

Notes

Recipe can be halved to cook 2 pork chops.
I used sweet paprika. Smoked paprika will lend a smoky, slightly spicy flavor.
Thick cut (at least 1-inch thick) pork chops are best, since thin pork chops tend to dry out more easily.
The cook time will depend on the thickness of the pork chops and whether they are boneless or bone-in. To tell if they are done, use an instant read thermometer to check if the center has reached at least 145 degrees F.

Nutrition

Read Air Fryer Pork Chops for the full recipe. Originally posted at Kristine's Kitchen

Orange Chicken

Kristine Rosenblatt — Sat, 12 Aug 2023 13:32:12 +0000

This Orange Chicken has tender bites of chicken in a sweet and savory orange chicken sauce. It’s quick and easy to make and much healthier than takeout!

If you like this orange chicken recipe you might also enjoy these easy chicken recipes: Lemon Chicken, Chicken Stir Fry and Pineapple Chicken.

Why You’ll Love this Orange Chicken

Best Orange Chicken Sauce. Made with fresh orange juice and orange zest, garlic, ginger, brown sugar and soy sauce, this sauce is packed with flavor! Red pepper flakes add a little spice which nicely contrasts with the sweet orange flavors.
30 Minute Dinner. This recipe is quick and easy to make! Start to finish you can have it on your table in 30 minutes or less.
Healthy Recipe. Instead of frying the chicken pieces, they are sautéed in just 1 tablespoon of oil. By skipping the frying, this orange chicken is easier and less messy to make, as well as healthier.

Want to make this recipe in the Instant Pot or slow cooker? Try Instant Pot Orange Chicken or Slow Cooker Orange Chicken.

Ingredients You’ll Need

Orange Zest and Juice: Use freshly squeezed orange juice for the best flavor. A microplane is an inexpensive kitchen tool that’s perfect for zesting oranges and other citrus fruits. One large orange or two medium oranges should provide enough juice for this recipe.
Soy Sauce: I recommend low sodium soy sauce to ensure that the dish doesn’t turn out too salty.
Brown Sugar: Adds sweetness to the sauce.
Apple Cider Vinegar: Adds tanginess to balance out the sweet.
Cornstarch: The cornstarch makes the sauce thicken when you pour it into the hot pan.
Fresh Garlic and Ginger: These bring lots of flavor to the orange chicken.
Red Pepper Flakes: Adding a bit of spice to the sauce gives it delicious flavor complexity. You can adjust the amount to your tastes, or omit the red pepper flakes if you are sensitive to spice.
Oil: Use 1 tablespoon of olive oil, avocado oil or canola oil when browning the chicken.
Chicken: Both chicken breasts and chicken thighs work well in this recipe.
Salt and Pepper: To season the chicken.

Find the full recipe with ingredient amounts and instructions in the recipe card below.

How to Make Orange Chicken

Making this orange chicken is as simple as mixing up the sauce, browning the chicken and then adding the sauce to the skillet. It couldn’t be easier!

Make the orange sauce. Whisk together all of the sauce ingredients in a liquid measuring cup or small bowl.

Cook the chicken. Heat the olive oil in a large skillet. Add the chicken pieces and cook them on the first side for a few minutes until browned. Then flip the chicken pieces over and continue cooking, stirring occasionally, until the chicken is cooked through.

Add the sauce. Pour the sauce into the skillet with the chicken. Stir and cook for 1-2 minutes until the sauce thickens.

Serve, garnished with chopped green onions and/or sesame seeds, if desired.

How to Add Vegetables

You can easily add vegetables to this orange chicken recipe. There is enough sauce to coat the chicken as well as 3-4 cups of chopped veggies. Vegetables that work well in this recipe include broccoli, snap peas, snow peas, bell peppers, bok choy and asparagus.

To add veggies to this orange chicken recipe:

First, cook the chicken. Then remove it to a clean plate.
Add another tablespoon of oil to the pan and then add your vegetables. Add firmer veggies, like carrots and broccoli, to the pan about 2 minutes before quick-cooking veggies, like bell peppers or zucchini. Sauté the vegetables until just crisp-tender.
Add the chicken back to the pan, along with the sauce. Cook for 1-2 more minutes until the sauce thickens.

Make Ahead Instructions

You can prep the recipe components ahead of time to save time later on when you’re ready to cook dinner:

The sauce can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. Wait and add the cornstarch when you’re ready to cook the orange chicken.
You can cube the chicken up to 1 day ahead of time and store it in a covered container in the refrigerator.
Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days.

What to Serve with Orange Chicken

Rice: See my recipes for How to Cook Rice, How to Cook Brown Rice, Instant Pot Rice and Instant Pot Brown Rice.
Fried Rice.
Vegetables: Try Sautéed Broccoli, Steamed Broccoli, Sautéed Green Beans or Roasted Brussels Sprouts.

More Easy Chicken Recipes

Looking for more dinner ideas? Try one of these chicken recipes next!

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Easy Orange Chicken

This Orange Chicken has tender bites of chicken coated in a sweet and savory orange sauce. It's ready in just 30 minutes and perfect for a busy weeknight. Serve the chicken with rice and a green vegetable for a quick, tasty dinner.

Course Main Course

Cuisine Chinese

Keyword orange chicken, orange chicken recipe

Prep Time 18

Cook Time 12

Total Time 30

Servings servings

Calories 297kcal

Ingredients

2 teaspoons orange zest from 1 large orange
½ cup fresh orange juice from 1 large orange
¼ cup low sodium soy sauce
3 tablespoons packed brown sugar
3 tablespoons apple cider vinegar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
2 cloves garlic minced
⅛ teaspoon red pepper flakes or more if you like spicy
1 tablespoon olive oil avocado oil or canola oil
1 ½ pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
salt and pepper to taste
cooked rice for serving
chopped green onions and/or sesame seeds optional, for serving

Instructions

Combine the orange zest, orange juice, soy sauce, brown sugar, apple cider vinegar, cornstarch, ginger, garlic and red pepper flakes in a small bowl. Whisk until well combined.
In a large skillet, heat the oil over medium-high heat. Add the chicken pieces to the pan and season with salt and pepper. Let the chicken brown on the first side for a few minutes and then flip, and continue cooking, stirring occasionally, until cooked through. (This will take about 7-10 minutes, depending on the size of your chicken pieces. Thighs take a bit longer to cook through than chicken breasts.) If the pan gets too hot, reduce the heat to medium.
Whisk the sauce again to make sure everything is well combined and then pour the sauce into the pan with the chicken. Cook, stirring, for 1-2 minutes, until the sauce thickens.
Serve chicken and sauce over rice, topped with green onions and sesame seeds if desired.

Video

Notes

While using fresh ginger will give you the best flavor, you can substitute 1/2 teaspoon of ground ginger if you don’t have fresh available.
Nutrition information estimate calculated for recipe made with boneless, skinless chicken breast and does not include rice.
Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Read Orange Chicken for the full recipe. Originally posted at Kristine's Kitchen

Pan Seared Salmon

Kristine Rosenblatt — Mon, 10 Jul 2023 13:51:46 +0000

Learn how to make perfect Pan Seared Salmon. Cooking salmon in a skillet creates a flavorful crust on the fish while keeping the inside moist and succulent.

Pan searing salmon is a simple cooking technique that’s easier to master than you may think. Along with this Baked Salmon, it’s my favorite way to prepare salmon! I’m sharing all my tips for cooking salmon in a skillet, including what pan to use and how to know when to flip it.

This pan seared salmon is so simple, yet it may be the best salmon I’ve ever tasted. Made with just salmon, salt, pepper and a little oil, this pan seared salmon is a recipe you’ll turn to again and again.

Why You’ll Love this Pan Seared Salmon

Irresistible Crispy Crust: Cooking salmon in a hot skillet creates a flavorful golden brown crust on the top of the fish.
Quick and Easy: This recipe requires almost no prep, and the cook time is really fast (we’re talking 10 minutes or less).
Rivals the Best Restaurant Salmon: Every time I make this meal, I feel like I’m eating at a fancy restaurant. It’s that good.

How to Pan Sear Salmon

Let the salmon come to room temperature for 15-20 minutes. This helps it to cook more evenly.
Season the fish. Use a paper towel to pat the salmon dry. Then season it generously with salt and pepper.
Heat the oil in a large cast iron skillet or other nonstick skillet over medium-high heat. Let the pan get nice and hot before adding the salmon.
Add the salmon to the pan, skin side up. Cook the salmon on the first side for 4-6 minutes, undisturbed. You’ll know it’s ready to flip when it releases easily from the pan and has a nice golden brown crust. If the salmon is sticking to the pan (and you’ve use a well-oiled, well-seasoned pan), it probably needs another minute or two before it’s ready to flip.

Flip and finish cooking. Use a thin spatula to flip the salmon fillets over so that they are skin side down. Cook for 2-4 more minutes, until the salmon is cooked to your liking. Serve with fresh lemon wedges.

How to Tell When Salmon is Done

The best way to tell if salmon is done is to use an instant read thermometer to measure the salmon temperature. According to the USDA, salmon is done when the internal temperature at the thickest part is 145° F. This is considered well-done. However, many people prefer their salmon cooked to 135° F (medium doneness) for a moister, less firm piece of salmon.

Using an instant read thermometer is the most reliable way, but if you don’t have one you can tell that your salmon is done when it flakes easily with a fork. Press a fork into the lines that run across the salmon. If the fish separates easily along the lines, it is cooked.

How to Cook Salmon in a Pan – Recipe Tips

Keep the seasonings simple. A generous sprinkle of salt and pepper will give the fish the best flavor. I recommend using coarse kosher salt and freshly ground black pepper.
Keep the skin on for cooking. This helps to keep the fish from falling apart when you flip it. You can eat the crispy skin or remove it before serving – the fish will slide right out of the skin if you run a thin spatula under the flesh of the cooked salmon.
Start it cooking skin side up. Cook the salmon with the flesh side down first to get a nice crispy crust. After flipping, the salmon will be right side up when you are ready to serve it, which gives a nice presentation.
Don’t mess with the fish while searing. Let it cook undisturbed with the flesh side down to get a good sear. Trying to move or flip it too early can cause the salmon to break apart.
A well-seasoned cast iron skillet is the best pan for making pan-seared salmon. You want to use a skillet that’s nonstick (like well-seasoned cast iron) to get a good crust and ensure that the salmon doesn’t stick to the pan. If you don’t have cast iron, any nonstick skillet should work.
Use a fish spatula. This long, thin spatula makes flipping the salmon fillets over especially easy.

What to Serve with Salmon

I like to serve this pan seared salmon with lemon wedges. A squeeze of fresh lemon juice brightens up the flavors in a wonderful way. On the side, serve Garlic Mashed Potatoes or cook a pot of rice for an especially easy side dish. Finish the plates with an Arugula Salad, Roasted Green Beans, Sautéed Spinach or Roasted Brussels Sprouts.

More Salmon Recipes

If you love salmon for dinner, try one of these delicious salmon recipes next.

Grilled Salmon. It’s seasoned with my favorite sweet and smoky Salmon Seasoning blend.
Salmon Salad. This pan seared salmon would be perfect on top of this spinach salmon salad!
Baked Salmon in Foil. This is a really easy way to cook salmon that’s moist and flavorful.
Teriyaki Salmon. A favorite! Salmon fillets are coated in a sticky, sweet and tangy teriyaki glaze and then baked in the oven.
Air Fryer Salmon. This is an especially fast and no-fuss way to cook salmon.
Honey Garlic Salmon. This salmon recipe is an easy sheet pan meal that’s complete with potatoes and green beans.

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Pan Seared Salmon

This Pan Seared Salmon is a restaurant-quality dish that's so simple to make. Cooking salmon in a skillet creates a flavorful golden brown crust while keeping the inside of the fish moist and succulent.

Course Main Course

Cuisine American

Keyword how to cook salmon, pan seared salmon, salmon recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 288kcal

Ingredients

4 salmon fillets 6 ounces each, skin on
½ teaspoon kosher salt or to taste
freshly ground black pepper to taste
1 ½ tablespoons avocado oil or olive oil
fresh lemon wedges for serving

Instructions

Let the salmon come to room temperature for 15-20 minutes.
Pat the salmon fillets dry with paper towels. Season the fish generously with salt and pepper.
Heat the oil in a large cast iron skillet or other nonstick skillet over medium-high heat.
Once the pan is very hot, add the salmon fillets, skin side up, to the pan. Cook on the first side for 4-6 minutes. The salmon is ready to flip when it has a nice golden brown crust and releases easily from the pan. Use a thin spatula to flip the fillets over so that they are skin side down.
Cook on the second side for 2-4 minutes, until the salmon reaches your desired doneness. Serve with lemon wedges.

Video

Notes

If you have leftover cooked salmon, you can store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or oven.

Nutrition

Read Pan Seared Salmon for the full recipe. Originally posted at Kristine's Kitchen

Pineapple Chicken

Kristine Rosenblatt — Sat, 01 Jul 2023 14:16:04 +0000

This Pineapple Chicken recipe has stir-fried chicken, vegetables and pineapple in a sweet and tangy teriyaki sauce. Serve it with rice to soak up the extra sauce.

If you love stir fries, try my Chicken Stir Fry, Sweet and Sour Chicken and Shrimp Stir Fry next.

Pineapple Chicken

I can’t say enough good things about this pineapple chicken! It’s an easy dinner idea that’s packed with flavor, healthy veggies and lean protein.

The sauce for this pineapple chicken is a variation of my easy homemade Teriyaki Sauce, with pineapple juice added for additional sweetness and pineapple flavor. Using canned pineapple in this pineapple chicken recipe is a small shortcut that saves time. You’ll use the pineapple chunks in the stir fry and the juice from the can in the sauce.

Ingredients You’ll Need

Teriyaki Sauce: For the sauce you’ll need soy sauce, pineapple juice (from the canned pineapple), brown sugar, honey, rice vinegar, sesame oil, ginger, garlic and cornstarch. Use low sodium soy sauce for less salt in the finished dish.
Chicken: You can use either boneless skinless chicken breasts or boneless chicken thighs. Both work well in this recipe. Chop the chicken into bite-size pieces so that it cooks quickly.
Avocado Oil or Olive Oil: For cooking the chicken and vegetables.
Red Onion: Its sweet, mild onion flavor works perfectly in this dish.
Red Bell Pepper: Or use your favorite color of bell pepper.
Broccoli: My favorite way to add more color and another healthy veggie to this meal! You’ll cook the broccoli until it’s just crisp-tender and it will soak up some of the sauce.
Canned Pineapple: Look for canned pineapple chunks in 100% juice and be sure to reserve the juice for the sauce.

How to Make Pineapple Chicken

Like all stir-fries, this pineapple chicken comes together quickly once you start adding ingredients to the hot pan. It’s best to chop and prep all of the ingredients before you start cooking.

Make the teriyaki sauce. In a small bowl, whisk together all of the sauce ingredients.

Cook the chicken. Heat 1 tablespoon of oil in a large skillet. Add the chicken and brown on the first side. Then toss and continue cooking, stirring occasionally, until the chicken is cooked through. Remove the chicken to a clean plate.

Stir-fry the vegetables. Add the remaining oil to the skillet, followed by the red onion, bell pepper and broccoli. Cook the veggies, stirring often, until they’re almost crisp-tender.

Add the pineapple and sauce. Return the chicken to the pan and add the pineapple and teriyaki sauce. Cook for 1-2 minutes, until the sauce thickens.

Serve over cooked white rice or brown rice, with a sprinkle of chopped green onions.

Recipe Tips

Try not to overcook the vegetables. Pineapple chicken is best when the veggies are still somewhat crisp, not soggy.
Be sure to whisk the sauce again before adding it to the skillet to make sure the ingredients are well combined. The cornstarch tends to settle to the bottom of the bowl as the sauce sits.
You can adapt this recipe to use your favorite vegetables. Try snow peas or snap peas, thinly sliced carrots, zucchini or asparagus. Add vegetables that cook quickly, like zucchini, to the pan later than firmer veggies, like broccoli.
If you want to use fresh pineapple instead of canned, you’ll need 2 cups of diced pineapple. Use 1/3 cup of water in the sauce instead of the 1/2 cup of pineapple juice.

How to Store and Reheat

Leftover pineapple chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or in a skillet on the stove over medium heat, until heated through.

More Easy Chicken Recipes

You can never have enough easy chicken recipes for dinner! Here are a few more of our favorites.

Pineapple Chicken

You'll love this easy Pineapple Chicken with stir-fried chicken, vegetables and pineapple in a sweet and tangy teriyaki sauce. Serve it with rice to soak up the extra sauce.

Course Main Course

Cuisine Asian

Keyword pineapple chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 346kcal

Ingredients

Teriyaki Sauce

½ cup low sodium soy sauce
½ cup pineapple juice from the canned pineapple (see ingredients below)
2 tablespoons packed brown sugar
2 tablespoons honey or pure maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons minced fresh ginger
3 cloves garlic minced
1 ½ tablespoons cornstarch

Pineapple Chicken

2 ½ tablespoons avocado oil or olive oil divided
1 ½ pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
salt and pepper
1 small red onion chopped into 1-inch pieces
1 red bell pepper chopped into 1-inch pieces
4 cups broccoli florets (½ pound), chopped into small bite-size pieces
20 ounces canned pineapple chunks in 100% juice reserve the juice for the sauce
cooked rice optional, for serving
chopped green onions optional, for serving

Instructions

In a medium bowl, combine all of the teriyaki sauce ingredients. Whisk until well combined.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken pieces to the pan and season with salt and pepper. Let the chicken brown on the first side for a few minutes. Then toss and continue cooking, stirring occasionally, until cooked through. (This will take about 7-10 minutes, depending on the size of your chicken pieces. Thighs take a bit longer to cook through than chicken breasts.) If the pan gets too hot, reduce the heat to medium. Transfer the chicken to a clean plate.
Add the remaining 1 ½ tablespoons of the oil to the skillet, followed by the red onion, bell peppers and broccoli. Cook, stirring often, for about 4 minutes, until the vegetables are almost crisp-tender.
Return the cooked chicken to the pan and add the pineapple. Whisk the teriyaki sauce again to make sure the ingredients are well combined and then stir the sauce into the skillet. Cook, stirring often, for 1-2 minutes, until the sauce starts to thicken. Remove the pan from the heat.
Serve the pineapple chicken over cooked rice, garnished with chopped green onions, or as desired.

Video

Notes

To use fresh pineapple, use 2 cups of diced fresh pineapple. Substitute the 1/2 cup of pineapple juice in the sauce with 1/3 cup of water.
You can adapt this recipe to use your favorite vegetables. Try snow peas or snap peas, thinly sliced carrots, zucchini or asparagus. Add vegetables that cook quickly, like zucchini, to the pan later than firmer veggies, like broccoli.

Nutrition

Read Pineapple Chicken for the full recipe. Originally posted at Kristine's Kitchen

Taco Salad

Kristine Rosenblatt — Mon, 26 Jun 2023 14:08:00 +0000

Add this easy Taco Salad recipe to your list of fast dinner ideas for busy weeknights! It has all of the favorites – seasoned ground beef, avocado, black beans, cheese and salsa!

Looking for more salad recipes for dinner? Try our BBQ Chicken Salad, Cobb Salad or Salmon Salad next!

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I love making a big meal-sized salad for dinner. It’s an easy way to make a healthy meal, and this taco salad is so satisfying! It’s also a perfect recipe to serve at a party. Just scale up the ingredients, set everything out in separate bowls, and let everyone build their own taco salad.

Why You’ll Love this Taco Salad Recipe

20 Minute Recipe. This recipe is so quick and easy to make. It’s perfect for busy nights!
Healthy. This healthy taco salad can be made even healthier with a few simple ingredient swaps. I’ve listed some ideas in the taco salad ingredients section below.
Great for Meal Prep. You can prep the components for this taco salad ahead of time and then assemble your salad when you’re ready to eat.
Family-Friendly Meal. I love this recipe because everyone can build their salad bowl how they like it. If you have young kids who aren’t into salads yet, they can skip the lettuce and wrap their fillings up in tortillas.

Taco Salad Ingredients

Here’s what you’ll need for this taco salad recipe, plus a few healthy swaps that you can make if desired.

Ground Beef: Use lean ground beef or drain off excess grease after cooking. For a leaner recipe, substitute ground turkey or ground chicken.
Taco Seasoning and Tomato Sauce: The taco meat is seasoned with taco seasoning; try our easy Taco Seasoning Recipe. Simmering the beef with tomato sauce and water as well as the seasonings makes the meat especially moist and flavorful.
Lettuce: I love using crisp, crunchy romaine lettuce in taco salad. You can also use baby kale or spinach, or mixed greens.
Black Beans, Corn, Tomatoes and Avocado: These add flavor, nutrition and color to the salad.
Shredded Cheese: Use Mexican cheese or shredded cheddar, Monterey jack or Colby jack.
Salsa: Salsa stands in for salad dressing. Use store-bought salsa or try this Salsa Recipe or Pico de Gallo recipe.
Sour Cream: Cool, creamy sour cream balances out the spicy salsa. Or swap the sour cream for healthy protein-packed Greek yogurt.
Tortilla Chips: Crumbled tortilla chips add a delicious crunch. Leave them out for a lighter salad.

How to Make Taco Salad

Make the taco meat. Brown the ground beef in a skillet, crumbling it as it cooks. Then stir in the taco seasoning, tomato sauce and water. Reduce the heat and cook until most of the liquid is gone and the meat is cooked through.

Assemble the taco salad. Divide the lettuce, black beans, corn, tomatoes, cheese and avocado between four large salad bowls or plates. Add the cooked seasoned beef and salsa. Add a spoonful of sour cream and some crumbled tortilla chips to each salad. Then serve and enjoy!

Storage Instructions

Leftover cooked taco meat can be stored in an airtight container in the refrigerator for up to 3-4 days. You can store the other taco salad ingredients in separate containers in the fridge to make it especially quick to assemble salads from the leftovers.

If you’d like to assemble the taco salads ahead of time to meal prep for the week, this Taco Salad Lunch Bowls recipe has some tips. To keep everything fresh, add the different salad components to your storage containers in rows so that they stay somewhat separate. Be sure to let the meat cool completely before adding it to the salads. Store for up to 3 days in the refrigerator. Add sour cream and tortilla chips right before serving.

More Mexican-Inspired Recipes

Easy Taco Salad

This Taco Salad recipe is quick and easy to make and loaded with flavor! Seasoned ground beef taco meat plus your favorite taco toppings make this meal-sized salad both hearty and flavorful.

Course Main Course

Cuisine Mexican

Keyword taco salad, taco salad recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 603kcal

Ingredients

1 pound lean ground beef or ground turkey
salt and pepper
2 tablespoons taco seasoning
½ cup tomato sauce
½ cup water
8 cups chopped romaine lettuce
1 cup canned black beans rinsed and drained
1 cup canned corn drained
1 cup cherry or grape tomatoes halved
¾ cup shredded cheddar, Monterey jack, Mexican cheese or Colby jack cheese
1 large avocado sliced
1 cup salsa
¼ cup sour cream
4 ounces crumbled tortilla chips

Instructions

Heat a large skillet over medium heat. Add the ground beef and sprinkle with salt and pepper. Cook, breaking up the meat, until meat is browned. Stir in the taco seasoning, tomato sauce and water. Reduce the heat to a low simmer, and cook, stirring occasionally, until liquid is mostly gone and meat is cooked through, about 5 minutes.
To assemble the salads, divide the lettuce, black beans, corn, tomatoes, cheese and avocado evenly between four large plates or salad bowls. Top with the cooked seasoned beef and salsa. Add a tablespoon of sour cream and crumbled tortilla chips to each salad. Serve.

Video

Notes

Leftover cooked taco meat can be stored in an airtight container in the refrigerator for up to 3-4 days. You can store the other taco salad ingredients in separate containers in the fridge to make it especially quick to assemble a taco salad from the leftovers.

Nutrition

Read Taco Salad for the full recipe. Originally posted at Kristine's Kitchen

Shrimp Stir Fry

Kristine Rosenblatt — Tue, 20 Jun 2023 14:43:46 +0000

This Shrimp Stir Fry has succulent shrimp and crisp vegetables in a homemade stir fry sauce. It’s a fresh and healthy meal that’s quick to make for lunch or dinner.

If you love healthy stir fries, try my Chicken Stir Fry, Broccoli Stir Fry and Vegetable Stir Fry next.

When you’re looking for a fast, healthy and tasty dinner idea, look no further than this shrimp stir fry recipe!

Why You’ll Love this Shrimp Stir Fry

Clean out the fridge recipe. Stir fries are a great way to use up whatever veggies you love or have on hand in your fridge. You can make this shrimp stir fry with carrots, red bell pepper and sugar snap peas like I did, or use other vegetables. Broccoli, mushrooms, asparagus, snow peas, bok choy, zucchini and yellow onion would also be delicious in this recipe.
30 minute meal. Shrimp cooks quickly, helping you to get dinner on the table fast.
Delicious way to eat your veggies. This colorful stir fry will make your tastebuds happy!

Ingredients You’ll Need

Stir Fry Sauce: The sauce for this shrimp stir fry is a slight variation on my best Stir Fry Sauce recipe. It’s tangy and garlicky – the perfect complement to the juicy shrimp!
Olive Oil or Avocado Oil: For cooking the shrimp and vegetables.
Large Shrimp: I like to buy peeled and deveined shrimp to keep the prep extra easy. Both tail on and tail off shrimp work well in this recipe.
Vegetables: I used a combination of carrots, bell pepper and sugar snap peas. You can substitute other vegetables, just aim to use about 3 cups of veggies total.
Green Onions: Their mild onion flavor enhances the stir fry.

Ingredient Note

Crushed red pepper flakes are an optional addition to the stir fry sauce. Unless you’re really sensitive to spice, I highly recommend adding them. The pop of heat takes this stir fry to the next level.

How to Make Shrimp Stir Fry

My best tip for making a stir fry is to prep all of the ingredients before you start cooking. Once you start stir frying the recipe moves very quickly.

Make the stir fry sauce. Whisk together all of the sauce ingredients: water or chicken broth, soy sauce, honey, sesame oil, fresh ginger, minced garlic, cornstarch and red pepper flakes.

Chop the vegetables.

Cook the shrimp. Pat the shrimp dry and heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Cook the shrimp about 2 minutes per side, until pink. Transfer the shrimp to a clean plate.

Stir fry the veggies. Add 1 1/2 tablespoons of oil to the pan. Add the veggies and cook, stirring often, for 2-3 minutes until just crisp-tender.

Add the stir fry sauce. Return the shrimp to the skillet. Cook, stirring, for 1 minute until the sauce thickens. Then stir in the chopped green onions.

Serve the stir fry over cooked Instant Pot brown rice or white rice with a sprinkle of sesame seeds, if desired.

Tips for Making Stir Fry

If the shrimp won’t fit in a single layer in the skillet, cook them in batches.
Don’t overcook the veggies. They can go from crisp-tender to mushy very quickly.
If you’re using vegetables that cook quickly, such as zucchini, add them to the pan later than firmer vegetables like carrots.
Whisk the stir fry sauce again right before adding it to the pan. The cornstarch tends to settle at the bottom of the bowl.

How to Store and Reheat

Leftover shrimp stir fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently so as not to make the shrimp tough, either in a skillet on the stove or in the microwave.

More Shrimp Recipes

Shrimp is a favorite protein for making tasty, fresh and flavorful meals. Try one of these easy shrimp recipes next!

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Shrimp Stir Fry

Succulent shrimp, crisp vegetables and the most delicious stir fry sauce make this Shrimp Stir Fry a favorite! It's healthy, ready in 30 minutes, and perfect for lunch or dinner.

Course Main Course

Cuisine Asian

Keyword shrimp stir fry

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 524kcal

Ingredients

Stir Fry Sauce

⅓ cup water or chicken broth*
⅓ cup low sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons minced fresh ginger
4 cloves garlic minced
2 teaspoons cornstarch
⅛ teaspoon crushed red pepper flakes or to taste*

Stir Fry

2 ½ tablespoons olive oil or avocado oil, divided
1 ½ pounds large shrimp peeled and deveined, tail on or off
2 carrots julienne cut
1 red bell pepper thinly sliced
8 ounces sugar snap peas
4 green onions white and light green parts only, chopped

For Serving

4 cups cooked rice
sesame seeds optional

Instructions

Combine all of the stir fry sauce ingredients in a small bowl or liquid measuring cup. Whisk to combine. Set aside.
Pat the shrimp dry with paper towels. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
Add the shrimp to the pan in a single layer (cook in batches if needed). Cook about 2 minutes per side, until pink. Transfer the cooked shrimp to a clean plate.
Add the remaining 1 ½ tablespoons of olive oil to the skillet. Add the carrots, bell peppers and sugar snap peas and cook, stirring often, for 2-3 minutes or until the vegetables are just crisp-tender.
Whisk the stir fry sauce once more to make sure everything is well combined and then pour it into the skillet. Return the shrimp to the pan. Cook, stirring, for 1 minute, until the sauce has thickened.
Stir in the chopped green onions. Serve stir fry over cooked rice, garnished with a sprinkle of sesame seeds if desired.

Video

Notes

Using chicken (or vegetable) broth in the sauce makes for a slightly more flavorful sauce. Water works fine, though, especially if you’d have to open a can of broth just to use 1/3 cup in this recipe.
Unless you’re really sensitive to spice, I highly recommend adding the red pepper flakes to the stir fry sauce. The pop of heat takes this shrimp stir fry to the next level.
You can substitute other vegetables for the ones used in this recipe. Try broccoli, mushrooms, asparagus, snow peas, bok choy, zucchini or yellow onion. Add quick-cooking veggies, such as zucchini, to the pan later than firmer vegetables like carrots and broccoli.
For a gluten-free shrimp stir fry, substitute the soy sauce with gluten-free coconut aminos, gluten-free tamari or gluten-free soy sauce.
Leftover shrimp stir fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently so as not to make the shrimp tough, either in a skillet on the stove or in the microwave.

Nutrition

Read Shrimp Stir Fry for the full recipe. Originally posted at Kristine's Kitchen

Grilled Salmon

Kristine Rosenblatt — Tue, 16 May 2023 20:14:00 +0000

This Grilled Salmon is moist, succulent and perfectly seasoned. Cook it on an outdoor gas or charcoal grill, or indoors on a grill pan.

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When it comes to healthy salmon recipes, this grilled salmon is one of the best! It’s a quick and easy dinner idea that’s perfect for enjoying al fresco on a warm summer evening. The fish is seasoned with my favorite Salmon Seasoning, a sweet and smoky blend of five spices and seasonings that you probably have in your kitchen right now. Using a seasoning rub rather than a salmon marinade makes this recipe especially quick and easy, since you won’t have to plan ahead for a long marinating time. In fact, you can have this delicious grilled salmon on your table in just 30 minutes, start to finish.

When I find a healthy dinner that my family loves, I go with it and keep that meal in frequent rotation in our meal plan. Like our favorite Fish Tacos, this grilled salmon is one such recipe. It meets all of the requirements for a go-to dinner recipe: it’s easy, healthy and incredibly tasty.

Keep reading for all of my best tips for how to grill salmon perfectly, every time!

The Best Salmon for Grilled Salmon

When choosing fresh salmon to cook at home, follow these guidelines:

Salmon should smell fresh and not too fishy. The skin should look shiny and the flesh should look moist and vibrantly colored.
When possible, choose wild caught salmon.
Buy salmon with the skin on for grilling.
You can ask the seafood counter to cut the salmon into individual fillets if it is a larger piece of fish.

Besides the salmon, the only other ingredients you’ll need for this recipe are olive oil and the salmon seasoning. The seasoning is a mixture of brown sugar, smoked paprika, dried thyme, garlic powder and salt. You’ll love the combination of sweet, smoky and savory flavors!

How to Keep Salmon from Sticking to the Grill

There’s nothing more frustrating than trying to flip a piece of salmon on the grill and having it stick or fall apart on you. Here are some tips to keep your salmon from sticking to the grill.

Cut the salmon into individual pieces before grilling to make it easier to flip. Use a sharp knife to cut the salmon and then kitchen scissors if needed to finish cutting through skin. (Or, ask them to cut it for you when you buy fish at the seafood counter.)
Always grill salmon on clean grill grates. If there are bits of food stuck to the grill grates from a prior grilling session, they can cause the salmon to stick.
Oil both the fish and the grill. Rubbing the fish fillets with olive oil both helps the seasoning to stick to the fish, and keeps the salmon from sticking to the grill. Be sure to oil the grill grates, too.
Preheat the grill before putting the salmon on. Adding the salmon to a hot grill will help to sear the fish and prevent sticking.
Grill salmon with the skin on, and cook skin side down first. Cook the fish most of way through with the skin side down. Then flip it over to get grill marks on other side, and cook for only a few minutes, until the salmon is cooked through.

How to Grill Salmon

Start by combining the seasonings in a small bowl.

Then drizzle the fish with olive oil and rub the oil over the salmon flesh. Sprinkle on the seasonings and gently rub them over the salmon.

Let the seasoned salmon fillets rest at room temperature for 15-20 minutes. Meanwhile, oil a clean grill pan, gas grill or charcoal grill and preheat to medium heat.

How Long to Grill Salmon

When the grill is hot, put the salmon on the grill or grill pan, skin side down. Cook the salmon with the skin side down for about 6 to 10 minutes, or until it’s almost cooked through. Then flip the salmon and cook 1 to 2 minutes more, until cooked through.

How to Tell when Salmon is Done

The best way to tell if salmon is done is to use an instant read thermometer to measure the salmon temperature. According to the USDA, salmon is done when the internal temperature at the thickest part is 145° F. However, some prefer to take it off the grill when it reaches 130-135° F for a moister, less firm piece of salmon.

If you don’t have an instant read thermometer, you can tell that your salmon is done when it flakes easily with a fork. Press a fork into the lines that run across the salmon. If the fish separates easily along the lines, it is cooked.

Grilled Salmon Recipe Tips

Let the salmon rest at room temperature for 15-20 minutes after rubbing on the seasonings, before cooking. The salmon will marinate in the seasonings, becoming more flavorful. Taking the chill off of the salmon also promotes more even cooking.
If there is a fatty end on the fish, trim it off or it will cause flare ups on the grill, which can then burn the salmon.
Grill salmon with the grill lid closed (on an outdoor grill) or with the lid on if using a grill pan. You want the heat to accumulate so that the fish cooks through most of the way when it’s skin side down.
The cook time will depend on the size and thickness of the salmon fillets. Mine were about 3/4 inch thick.
Serve the grilled salmon with lemon wedges. A squeeze of fresh lemon juice is so good with the smoky-sweet seasoning rub.

What to Serve with Grilled Salmon

These easy side dishes pair well with salmon.

Grilled Vegetables, Grilled Zucchini or Grilled Asparagus
Instant Pot Rice or stove top White Rice
Mashed Potatoes or Roasted Red Potatoes
Cucumber Tomato Salad or Orzo Salad

More Easy Salmon Recipes

Love salmon? Try one of these favorite salmon recipes next.

Fire up the grill, moist and flavorful grilled salmon is on the menu tonight! This recipe is one of our favorites; I hope you enjoy it too. If you try it, leave a comment below to let me know how it turned out.

Grilled Salmon with the Best Salmon Seasoning

This Grilled Salmon is moist, succulent and perfectly seasoned. Cook it on an outdoor gas or charcoal grill, or indoors on a grill pan. Serve it with grilled asparagus or zucchini and potatoes or rice for an easy, healthy dinner.

Course Main Course

Cuisine American

Keyword grilled salmon, how to grill salmon

Prep Time 5

Cook Time 10

Marinate 15

Total Time 30

Servings servings

Calories 275kcal

Ingredients

1 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon dried thyme
¾ teaspoon kosher salt
½ teaspoon garlic powder
2 teaspoons olive oil
4 salmon fillets, skin on about 6 ounces each
lemon wedges for serving

Instructions

Combine the brown sugar, smoked paprika, dried thyme, kosher salt and garlic powder in a small bowl. Whisk until well combined.
Place the salmon fillets skin side down on a cutting board or in a baking dish. Drizzle the olive oil over the salmon fillets and rub the oil over the fish. Sprinkle the seasoning mixture evenly over the tops of the salmon fillets and gently rub onto the fish.
Let the salmon rest at room temperature for 15-20 minutes.
Meanwhile, oil a clean grill pan, gas grill or charcoal grill and preheat to medium heat. When the grill is hot, put the salmon on the grill or grill pan, skin side down.
Cook with the grill cover on until fish is almost cooked through, about 6 to 10 minutes with the skin side down. Then flip the salmon over and cook 1 to 2 more minutes, until cooked through to your liking. (The USDA recommends an internal temperature of 145° F for salmon, but some prefer it cooked to 130-135° F.) Serve with lemon wedges.

Video

Nutrition

Read Grilled Salmon for the full recipe. Originally posted at Kristine's Kitchen

Easy Fish Tacos

Kristine Rosenblatt — Wed, 03 May 2023 23:45:00 +0000

These Fish Tacos are easy to make, fresh, and flavorful with seasoned white fish, crunchy cabbage, avocado and the best creamy fish taco sauce. This fish taco recipe takes less than 30 minutes to make, so it’s perfect for a weeknight!

We just can’t get enough of these fish tacos! They’re so simple to put together and the flavors are truly delightful. Tender seasoned fish, crunchy cabbage and buttery avocado are wrapped in tortillas and drizzled with cool, creamy fish taco sauce. This is a meal that is sure to go into regular rotation in your house!

Many fish taco recipes seem overly complicated and too much to handle on a busy night. My goal with this recipe was to keep it simple without sacrificing any flavor. You won’t have to make a slaw for the fish tacos – crunchy cabbage stands on its own as a satisfying fish taco slaw, especially combined with the fish taco sauce. The sauce comes together in minutes with just a few simple ingredients. And a few pantry seasonings bring spicy, smoky flavor to mild white fish.

These homemade fish tacos are completely crave-worthy. This is the perfect recipe for a midweek taco night!

Ingredients

Fish and Seasonings: The best fish for fish tacos is any type of mild, white fish. Cod, halibut, tilapia, and mahi mahi are all good options. The fish is seasoned with chili powder, smoked paprika, garlic powder and salt. This simple blend of seasonings gives the fish the best flavor! It’s slightly spicy and smoky thanks to the smoked paprika. You can use regular paprika if you want a milder flavor. For extra spice on the fish, add 1/8 teaspoon of cayenne pepper to the fish taco seasoning mix. You’ll also need olive oil for cooking.
Fish Taco Sauce Ingredients: The sauce is made with plain Greek yogurt, lime juice, garlic powder, sriracha and salt. The Greek yogurt keeps the sauce light, healthy and tangy. You can make the sauce with mayonnaise and sour cream if you prefer.
Tortillas and Toppings: Red cabbage, avocado, cilantro and fresh lime juice balance out the flavors and textures in this easy fish taco recipe. I prefer corn tortillas for the tacos, but you can also use flour tortillas.

This are legit the best fish tacos I have ever had and I made them at home which is even better!! I used 1/8 a cup Mayo for a little fat and then the rest nonfat greek yogurt for the sauce and it was SO good! I also love how simple this recipe was and do not need to prep a coleslaw ahead of time.
Stephanie

How to Make Fish Tacos

Unlike Baja fish tacos, which are beer-battered and fried, the fish for these tacos is pan seared in a skillet until it has a nice flavorful crust on the outside and is moist and flaky inside. Making fish tacos this way is easier, healthier and much less messy!

There are three easy steps to making the fish tacos: prepare the fish, mix up the sauce, and prep the (simple) taco toppings. Fish tacos don’t get any easier than this!

You’ll start by preparing the fish. Pat it dry with paper towels. Mix the seasonings together and sprinkle them over both sides of the fish. Gently pat the seasonings onto the fish to help them stick.

Cook the fish in olive oil in a nonstick skillet, cast iron skillet or grill pan. It will take 4 to 7 minutes per side to cook through. The fish is done when it registers 145° F on an instant read thermometer.

Best Fish Taco Sauce

While the fish cooks, make the sauce. In a bowl whisk together all of the sauce ingredients until well blended. Taste and adjust the amount of sriracha to make the sauce spicier if desired. If the sauce is too thick you can whisk in water, a teaspoon at a time, until you reach your desired consistency.

Note: If you like a lot of sauce, you’ll want to double the fish taco sauce ingredient amounts.

Fish Taco Toppings

Finally, gather your toppings. Thinly slice the cabbage. I find that fresh cabbage adds the best crunch but you can can use packaged coleslaw mix if you’re really short on time. Slice an avocado and chop some fresh cilantro. Cut a lime into wedges for squeezing over the fish in the tacos.

These tacos are especially delicious when you warm and slightly crisp the tortillas before filling them. To do this, place the tortillas in a hot skillet on the stove, one at a time. Cook briefly on each side, until warm and crisped slightly. Alternatively, you can warm the tortillas all at once in the microwave.

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What to Serve with Fish Tacos

These fish tacos are a filling entrée, so you won’t need many side dishes for your meal. Here are a few ideas for what goes well with fish tacos.

Guacamole, Salsa or Pico de Gallo and tortilla chips
Instant Pot Black Beans or Instant Pot Pinto Beans
Corn Salad or Mexican Street Corn
Instant Pot Spanish Rice or Cilantro Lime Rice

More Easy Taco Recipes

This fish taco recipe is one of our very favorite taco recipes. Here are a few more of our best taco recipes that you might enjoy:

Level-up your dinner tonight with these mouthwatering fish tacos! Then leave a comment below to let me know how they turned out.

Easy Fish Tacos

The best fish taco recipe! Easy to make, fresh, and flavorful with seasoned white fish, crunchy cabbage, avocado and the best creamy fish taco sauce! These fish tacos take less than 30 minutes to make, so they're perfect for any night of the week!

Course Main Course

Cuisine Mexican

Keyword fish taco recipe, fish tacos

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 414kcal

Ingredients

Fish

1 ½ pounds cod, halibut, tilapia or mahi mahi or other mild white fish
1 ½ teaspoons chili powder
1 teaspoon smoked paprika or sweet paprika
½ teaspoon garlic powder
¼ teaspoon salt
1 tablespoon olive oil

Fish Taco Sauce*

½ cup plain Greek yogurt or 5 tablespoons sour cream plus 3 tablespoons mayonnaise
1 ½ tablespoons lime juice from 1 lime
½ teaspoon garlic powder
¼-½ teaspoon sriracha sauce* or to taste
pinch of salt
water as needed to thin sauce

For Serving

8 small corn or flour tortillas
½ small red cabbage* shredded
1 avocado sliced
¼ cup coarsely chopped fresh cilantro
1 lime cut into wedges

Instructions

Prepare the Fish

Pat the fish dry with paper towels. Combine the chili powder, smoked paprika, garlic powder and salt in a small bowl. Sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish.
Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and cook until the internal temperature reaches 145° F, about 4-7 minutes per side. Turn off the heat.

Make the Fish Taco Sauce

Meanwhile, in a bowl, whisk together the plain Greek yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Set aside.

Warm the Tortillas

(Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once in the microwave.

Assemble Tacos

To serve, fill each tortilla with shredded cabbage, cooked fish, avocado slices, fish taco sauce and chopped cilantro. Serve with lime wedges.

Video

Notes

To make the seasoning on the fish spicy, add 1/8 teaspoon of cayenne pepper.
If you like a lot of sauce, you’ll want to double the fish taco sauce ingredient amounts.
If you can’t find sriracha sauce, you can use 1 teaspoon of adobo sauce from canned chipotle in adobo, or to taste.
Packaged coleslaw mix may be used in place of the fresh shredded cabbage, if desired.
Be sure to use gluten-free tortillas if you need the tacos to be gluten-free.

Nutrition

Read Easy Fish Tacos for the full recipe. Originally posted at Kristine's Kitchen

Buffalo Chicken Wrap

Kristine Rosenblatt — Wed, 26 Apr 2023 12:50:57 +0000

This Buffalo Chicken Wrap is filled with spicy buffalo chicken, avocado, crisp lettuce and creamy blue cheese dressing. It’s easy to make and perfect for lunch or a quick dinner.

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If you love buffalo sauce, then this buffalo chicken wrap recipe is sure to become one of your favorite easy lunch ideas. It’s a delicious combination of flavors and so satisfying. The buffalo sauce makes these buffalo chicken wraps especially filling, since spice has a satiating effect. The spicy sauce is balanced out by the other wrap ingredients: creamy blue cheese dressing and avocado, plus crunchy romaine lettuce and shredded carrot.

These chicken wraps are a great way to use leftover chicken, and you can meal prep most of the other ingredients ahead of time as well. I like to use homemade Buffalo Sauce and Blue Cheese Dressing when I make these wraps, but store-bought also works well. If you do decide to go the homemade route, you can make the sauce and dressing ahead of time, since both keep well in the refrigerator. Serve the wraps with fresh veggies or fruit on the side, such as carrot sticks, celery and grapes.

Buffalo Chicken Wrap Ingredients

Here’s what you’ll need to make this easy buffalo chicken wrap recipe:

Cooked Chicken: You’ll need either chopped or shredded cooked chicken. See the meal prep chicken wraps section below for easy ways to cook the chicken, or use leftover chicken or rotisserie chicken.
Buffalo Sauce: For a store-bought option, I recommend Frank’s buffalo wings hot sauce.
Tortillas: Look for large, wrap size flour tortillas.
Lettuce: Chopped romaine lettuce adds a nice crunch to the chicken wraps.
Shredded Carrot: For color, flavor and an added healthy vegetable.
Avocado: Creamy avocado balances out the spicy buffalo chicken and adds flavor and healthy fats.
Blue Cheese Dressing: Buffalo sauce and blue cheese are a delicious combination!

How to Make a Buffalo Chicken Wrap

Toss the cooked chicken with the buffalo sauce.

Place chopped romaine on each tortilla, in a line that’s slightly off center (this makes for easier wrapping).

Add the shredded carrot and avocado, followed by the buffalo chicken.
Drizzle on the blue cheese dressing. Then tightly wrap, burrito-style. Serve and enjoy!

Recipe Variations

Add shredded Monterey jack or cheddar cheese.
Use ranch dressing instead of blue cheese.
Add halved cherry tomatoes, roasted red peppers, cucumber or bell peppers.
Skip the blue cheese dressing and spread the tortilla with cream cheese before adding the filling.
Replace the romaine lettuce with coleslaw. Skip the blue cheese dressing since the coleslaw dressing will add creaminess.

Meal Prep Chicken Wraps

Make these buffalo chicken wraps come together even faster with these tips:

Use rotisserie chicken or cook the chicken up to 3 days ahead of time using one of these recipes: Grilled Chicken, Poached Chicken, Instant Pot Shredded Chicken, Baked Chicken Breast or Air Fryer Chicken Breast. Store in an airtight container in the fridge.
Wash and chop the lettuce ahead of time. Store in the fridge for up to one week, in an airtight container lined with a paper towel.
If using homemade blue cheese dressing or buffalo sauce, make it ahead and store in the refrigerator.

With ingredients prepped ahead, you can have these chicken wraps ready to enjoy for lunch or dinner in no time!

More Easy Lunch Ideas

Buffalo Chicken Wrap

These Buffalo Chicken Wraps are filled with spicy buffalo chicken, avocado, crisp lettuce and creamy blue cheese dressing. They're easy to make and perfect for lunch or a quick dinner.

Course Main Course

Cuisine American

Keyword buffalo chicken wrap, chicken wraps

Prep Time 15

Total Time 15

Servings servings

Calories 333kcal

Ingredients

2 cups cooked chopped or shredded chicken breast
⅓ cup buffalo sauce* homemade or store-bought such as Frank's
4 large flour tortillas
2 cups chopped romaine lettuce
¾ cup shredded carrot
1 avocado peeled, pitted and sliced
½ cup blue cheese dressing

Instructions

Place the cooked chicken in a medium bowl. Add the buffalo sauce and toss to evenly coat the chicken.
Divide the romaine between the four tortillas, placing it down the tortilla in a line slightly off center (for easier wrapping). On top of the lettuce, add the shredded carrot, avocado and buffalo chicken. Drizzle with the blue cheese dressing.
Tightly wrap up each tortilla. Serve immediately.

Notes

Adjust the amount of buffalo sauce to your tastes.

Nutrition

Read Buffalo Chicken Wrap for the full recipe. Originally posted at Kristine's Kitchen

Breakfast Tacos

Kristine Rosenblatt — Sun, 19 Mar 2023 13:55:28 +0000

These Breakfast Tacos are filled with scrambled eggs, bacon, cheese, avocado and pico de gallo. This easy breakfast recipe is full of flavor and so satisfying.

The Best Breakfast Tacos

I just can’t get enough of these breakfast tacos! This easy recipe packs in the flavor and plenty of protein to keep you full all morning. When you’re craving a savory, hearty breakfast, these breakfast tacos are sure to satisfy!

In this recipe, warm tortillas are filled with fluffy eggs, salty bacon, creamy avocado and cheese. A fresh, chunky salsa adds an extra pop of flavor and some spice. It really takes these breakfast tacos to the next level!

Why You’ll Love this Recipe

These tacos are a great way to start your day!

Hearty Breakfast: If you love savory, filling breakfasts, then this recipe is for you.
Customizable: See the recipe variations below for more breakfast taco filling ideas.
Make Ahead: You can prep many of the components ahead of time; see below for details.
Not Just for Breakfast! I’ll often make these breakfast tacos for a quick lunch when I’m tired of the usual sandwiches or leftovers. They’re also perfect for breakfast for dinner night!

Looking for more savory egg recipes? You might also love these Breakfast Burritos and our Breakfast Sandwich recipe.

Ingredients

Here’s what you’ll need for this breakfast taco recipe:

Bacon: Bacon adds savory flavor and a salty bite to these breakfast tacos.
Eggs, Milk and Salt: You’ll whisk these together for the scrambled eggs.
Butter: Cooking the eggs in butter keeps them from sticking to the pan.
Tortillas: Look for taco-size tortillas and use whichever variety you prefer, such as flour, whole wheat, corn or gluten-free. For a real treat, try these Homemade Tortillas. (You can make them ahead and freeze them.)
Cheddar Cheese: Shredded cheddar cheese adds flavor and goes so well with the bacon and eggs.
Avocado: For creaminess and healthy fats.
Pico de Gallo: This fresh salsa is my favorite for breakfast tacos. Try this easy Pico de Gallo recipe or use store-bought. Regular salsa also works well.

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How to Make Breakfast Tacos

The steps to making these breakfast tacos are so simple. Find the full recipe with ingredient amounts in the recipe card below.

Cook the bacon in the oven.
If you’re making homemade pico de gallo, chop and combine the ingredients.
Make the scrambled eggs.

Warm the tortillas in the microwave or in a skillet on the stove.
Assemble the tacos by filling each tortilla with eggs, shredded cheddar cheese, crumbled bacon, sliced avocado and pico de gallo. Then serve and enjoy!

Breakfast Tacos Recipe Variations

These breakfast tacos are incredibly tasty as is, but if you’re looking for ways to switch up the flavors (or use up what’s in your fridge), here are some ideas:

Veggies: Add sautéed bell pepper, mushrooms or zucchini.
Potatoes: Breakfast Potatoes or Roasted Sweet Potatoes would be a delicious addition.
Meat: Swap the bacon for breakfast sausage or ham.
Vegetarian: Leave out the bacon.
Toppings: Swap the avocado for guacamole or top the tacos with sour cream.

Make Ahead Tips

You can meal prep some of the components for this recipe to make it faster to assemble the tacos on busy mornings.

Cook the bacon ahead of time and store it in an airtight container in the refrigerator for up to 5 days.
Shred the cheese and store in an airtight container in the refrigerator.
If you’re making homemade pico de gallo, it can be stored in an airtight container in the fridge for up to 3 days. The tomatoes will release some liquid over time, which you can drain off.

More Breakfast Recipes

Try one of these delicious breakfast recipes next!

These breakfast tacos are a healthy breakfast that will have you looking forward to waking up in the morning! Give this recipe a try and then leave a comment below to let me know how it turned out.

The BEST Breakfast Tacos

When you're craving a savory, satisfying breakfast, look no further than these Breakfast Tacos! They're filled with scrambled eggs, bacon, cheese, avocado and pico de gallo for loads of flavor and filling protein. See the notes below for make ahead tips.

Course Breakfast

Cuisine American

Keyword breakfast tacos

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 370kcal

Ingredients

4 slices bacon
4 large eggs
2 tablespoons milk
salt to taste
1 teaspoon butter
4 taco size flour tortillas
½ cup shredded cheddar cheese
1 avocado
1 cup pico de gallo

Instructions

Preheat oven to 400° F. Line a rimmed baking sheet with foil, folding up the edges to catch the bacon grease. Lay the bacon slices in a single layer on the baking sheet. Bake for 12-20 minutes, until cooked to your liking. Transfer bacon to a paper towel lined plate to absorb excess grease.
Meanwhile, crack the eggs into a medium bowl. Add the milk and a pinch or two of salt. Whisk vigorously until well combined and uniform. Melt the butter in a small nonstick skillet over medium-low heat. Once melted, use a spatula to spread the butter over the bottom of the skillet.
Add the eggs to the skillet and let cook for 1 minute without stirring. Then use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, folding the eggs gently to help them cook evenly. Once eggs are mostly set but still a little moist, remove pan from the heat. Be careful to not overcook the eggs so that they stay moist and fluffy, not dried out.
Warm the tortillas in the microwave or in a skillet on the stove. To assemble the tacos, in each tortilla place scrambled eggs, shredded cheddar cheese, crumbled bacon, avocado slices and pico de gallo. Serve immediately.

Video

Notes

You can cook the bacon ahead of time and store it in an airtight container in the refrigerator for up to 5 days.
If you’re making homemade pico de gallo, it can be stored in an airtight container in the fridge for up to 3 days. The tomatoes will release some liquid over time, which you can drain off.

Nutrition

Read Breakfast Tacos for the full recipe. Originally posted at Kristine's Kitchen

Teriyaki Chicken

Kristine Rosenblatt — Wed, 15 Mar 2023 13:10:58 +0000

This Teriyaki Chicken has tender bites of chicken coated in a sweet and savory homemade teriyaki sauce. It’s incredibly easy to make and sure to become a fast favorite!

I’m always looking for more quick and easy dinner ideas, especially those that are ready in 30 minutes or less, like this teriyaki chicken. In this recipe, bite-size pieces of chicken are browned in a skillet and then tossed with an easy and flavorful homemade Teriyaki Sauce. The sauce thickens up in the pan, coating every bite of chicken. It’s sweet and tangy with a punch of flavor thanks to fresh ginger and garlic.

I like to serve this teriyaki chicken with rice and broccoli for a complete meal. This recipe immediately became one of my family’s favorite dinners and I think it will be one of yours, too!

Teriyaki Chicken Ingredients

Here’s what you’ll need to make this chicken teriyaki.

Soy Sauce: Use a low sodium soy sauce so that the dish doesn’t turn out too salty.
Water: To thin out the sauce.
Brown Sugar and Honey: For sweetness.
Rice Vinegar: Brings sour flavor to balance out the sweetness.
Sesame Oil: Adds a touch of sesame flavor.
Fresh Ginger and Garlic: Using fresh ginger and fresh garlic will give you the most flavorful sauce.
Cornstarch: Thickens the teriyaki sauce when it hits the hot pan.
Oil: For browning the chicken.
Chicken: I’ve made this dish both with boneless, skinless chicken breasts and with boneless, skinless chicken thighs. Both work well! Chicken thighs are a bit more flavorful; use whichever you prefer.
Pepper: To season the chicken.

How to Make Teriyaki Chicken

Making this teriyaki chicken recipe is as simple as combining the teriyaki sauce ingredients, browning the chicken and then adding the sauce to the pan. Find the full printable recipe with ingredient amounts and instructions in the recipe card below.

First, whisk together the teriyaki sauce ingredients in a small bowl: soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, ginger, minced garlic and cornstarch.

Heat the oil in a large skillet. Add the chicken pieces, season with pepper, and cook until cooked through, flipping the pieces of chicken so that they cook evenly on all sides.

Pour in the sauce and cook for 1-2 minutes, stirring, until the sauce thickens. Serve with a sprinkle of sesame seeds and chopped green onions.

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Recipe Variations

Add Veggies: Once the chicken is cooked through, remove it to a clean plate. Then add your chopped vegetables of choice to the pan. (Try broccoli florets, snow peas, onions, bell peppers or mushrooms.) Stir-fry the veggies until crisp tender, then return the chicken to the pan and add the sauce.
Add Pineapple: Stir in chopped fresh pineapple or canned pineapple chunks (drain off the juice) after adding the sauce. You can replace the water in this recipe with pineapple juice from the can.
No Fresh Ginger? While using fresh ginger will give you the best flavor, you can substitute 1/2 teaspoon of ground ginger if you don’t have fresh.
Add Spice: Add a pinch or two of crushed red pepper flakes to the sauce.
Gluten-Free: Replace the soy sauce with gluten-free tamari, gluten-free coconut aminos or gluten-free soy sauce.

What to Serve with Teriyaki Chicken

Serve teriyaki chicken over white rice, Instant Pot rice, brown rice or quinoa. Or, serve fried rice on the side. Pair this dish with a simple vegetable, such as broccoli.

More Easy Chicken Recipes

If you like this recipe, you might also enjoy this Teriyaki Salmon and Sesame Chicken. Or, try one of these easy chicken recipes next:

Saucy, sticky teriyaki chicken is the perfect addition to your meal plan this week!

Teriyaki Chicken

This quick and easy Teriyaki Chicken recipe is ready in 30 minutes (or less!). Tender bites of chicken are coated in a sweet and tangy homemade teriyaki sauce.

Course Main Course

Cuisine Japanese

Keyword teriyaki chicken

Prep Time 18

Cook Time 12

Total Time 30

Servings servings

Calories 330kcal

Ingredients

½ cup low sodium soy sauce
¼ cup water
3 tablespoons packed brown sugar
2 tablespoons honey or pure maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons minced fresh ginger
3 cloves garlic minced
1 tablespoon cornstarch
1 tablespoon olive oil avocado oil or canola oil
1 ½ pounds boneless skinless chicken thighs or breasts cut into 1-inch bite-sized pieces
black pepper to taste
cooked rice for serving
chopped green onions and/or sesame seeds optional, for serving

Instructions

Combine the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, ginger, garlic and cornstarch in a small bowl. Whisk until well combined.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces to the pan and season with pepper. Let the chicken brown on the first side for a few minutes and then flip, and continue cooking, stirring occasionally, until cooked through. (This will take about 7-10 minutes, depending on the size of your chicken pieces. Thighs take a bit longer to cook through than chicken breasts.) If the pan gets too hot, reduce the heat to medium.
Whisk the sauce again to make sure everything is well combined and then pour the sauce into the pan with the chicken. Cook, stirring, for 1-2 minutes, until the sauce thickens.
Serve chicken and sauce over rice, topped with green onions and sesame seeds if desired.

Video

Notes

While using fresh ginger will give you the best flavor, you can substitute 1/2 teaspoon of ground ginger if you don’t have fresh available.
Nutrition information estimate calculated for recipe made with boneless, skinless chicken breast and does not include rice.

Nutrition

Read Teriyaki Chicken for the full recipe. Originally posted at Kristine's Kitchen

Ground Turkey Tacos

Kristine Rosenblatt — Wed, 08 Mar 2023 13:55:33 +0000

The best ground turkey tacos, with seasoned ground turkey, black beans, peppers and onions wrapped in warm tortillas. This easy, healthy recipe is ready in less than 30 minutes.

We make tacos for dinner almost every week, and we have a few easy taco recipes that we rotate through. Our favorites include these Ground Beef Tacos, Fish Tacos, Instant Pot Chicken Tacos and these ground turkey tacos.

You can never have too many easy, healthy dinner ideas, and these ground turkey tacos are one of the best weeknight recipes. Turkey tacos on their own can be a bit boring, which is why I’ve loaded these ground turkey tacos up with black beans, bell peppers and onions as well as seasoned ground turkey. This recipe uses the same seasonings that you’ll find in my homemade Taco Seasoning Recipe, but I’ve given you the individual spice amounts in the recipe card below for convenience.

Give these ground turkey tacos a try for dinner this week. They might just make it onto your menu the following week, too!

Ingredients You’ll Need

These turkey tacos are full of flavor thanks to a delicious blend of taco seasonings and packed with protein from turkey meat and black beans. Here’s a look at the recipe ingredients.

Olive Oil: For sautéing the onion and bell pepper.
Onion: Use yellow or red onion depending on what you have on hand.
Bell Pepper: A great way to add color, flavor, and a veggie. Any color of bell pepper works so use what you like best.
Ground Turkey: A good source of lean protein. You can substitute ground chicken or even ground beef.
Black Beans: Adding a can of black beans makes the taco meat go farther. The beans also add additional protein and fiber.
Seasonings: Chili powder, ground cumin, garlic powder, onion powder, dried oregano, salt and pepper combine to make a flavorful taco seasoning. You can adjust the amount of chili powder to your tastes. For extra spice, add a dash or two of cayenne pepper.
Tomato Sauce and Water: These make the taco meat moist and flavorful. This is especially important since turkey meat tends to be drier than ground beef.
Tortillas: Wrap up the taco filling in small corn or flour tortillas. Use corn tortillas or other gluten free tortillas if you need the meal to be gluten-free.

How to Make Ground Turkey Tacos

First, sauté the chopped onion and bell pepper in olive oil in a large skillet.
Then add the ground turkey to the pan and cook, crumbling, until browned.

Add the black beans, seasonings, tomato sauce and water. Cook for 5 minutes, stirring often, until the turkey is cooked through.

Serve in warm tortillas with toppings as desired.

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Taco Toppings

These turkey tacos are so hearty and full of flavor, they don’t need many toppings. Here are a few taco topping ideas to choose from:

Shredded cheese, such as cheddar, Monterey jack or pepper jack.
Chopped tomatoes.
Shredded lettuce.
Fresh cilantro.
Chopped red, white or green onion.
Pico de Gallo or Salsa.
Guacamole or sliced avocado.
Sour Cream.

What to Serve with Ground Turkey Tacos

Round out the meal with a few simple side dishes, such as Instant Pot Mexican Rice, refried beans, a salad or fresh fruit.

More Ground Turkey Recipes

If you love cooking with ground turkey, you might also enjoy these recipes. Lean ground turkey is so versatile!

I hope these ground turkey tacos will be a favorite with your family, just like they are with mine. Here are more family-friendly dinner ideas to inspire your meal planning.

Best Ground Turkey Tacos

These flavorful ground turkey tacos feature seasoned ground turkey, black beans, peppers and onions wrapped in warm tortillas. This easy, healthy recipe is ready in less than 30 minutes.

Course Main Course

Cuisine Mexican

Keyword ground turkey tacos

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 303kcal

Ingredients

1 tablespoon olive oil
½ cup chopped yellow or red onion
1 bell pepper chopped
1 pound ground turkey
15 ounce can black beans rinsed and drained
2 teaspoons chili powder or to taste; use less if you are sensitive to spice or your chili powder is very spicy
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup tomato sauce
½ cup water
12 small corn or flour tortillas
Toppings, as desired: shredded cheese, shredded lettuce, chopped tomatoes, sour cream, avocado, guacamole, cilantro, chopped red onion, etc.

Instructions

Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper to the skillet and cook for 2 minutes, until the veggies start to soften a bit.
Add the ground turkey to the pan and cook, crumbling with a spoon or spatula, until browned.
Reduce the heat to medium and add the black beans, chili powder, cumin, garlic powder, dried oregano, onion powder, salt, pepper, tomato sauce and water to the skillet. Stir to combine and cook, stirring often, for 5 minutes, until turkey is fully cooked and most of the liquid has cooked off.
Serve in warmed tortillas, with toppings as desired.

Nutrition

Read Ground Turkey Tacos for the full recipe. Originally posted at Kristine's Kitchen

Goulash

Kristine Rosenblatt — Mon, 27 Feb 2023 14:28:12 +0000

Goulash is a comforting dinner idea made with ground beef, macaroni pasta and cheese in a flavorful tomato-based sauce. This easy one pot meal is ready in 30 minutes!

Not sure what to make for dinner? Give this goulash a try! This easy goulash recipe is loaded with flavor and sure to be a hit with the whole family.

What is Goulash?

This is an American goulash recipe. American goulash is a dish made with ground beef, macaroni pasta, tomato sauce, seasonings and often cheese. It’s typically cooked in one pot, making it especially easy to prepare. American goulash is different from Hungarian goulash, which is a type of stew or soup typically made with chunks of meat, vegetables and seasoned with paprika.

Why You’ll Love this Goulash Recipe

Easy Dinner Recipe: Just like this Instant Pot Goulash recipe, everything cooks in one pot, even the pasta. This makes for easy prep and easy clean up.
Comfort Food: Goulash is hearty and so comforting, with pasta, cheese, ground beef and tomato sauce.
Flavor! The one pot cooking method infuses every part of this dish with flavor. The pasta absorbs the flavors of the sauce, ground beef and seasonings as it simmers in the pot.

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Ingredients You’ll Need

Here’s what you’ll need for this recipe, along with ingredient notes and substitution options.

Ground Beef: Use lean ground beef or drain off excess grease after browning the meat. You can substitute ground turkey if you want a leaner dish.
Onion and Garlic: For flavor.
Bell Peppers: Red and green bell peppers add color, flavor and a healthy veggie to the dish.
Beef Broth: I recommend using low sodium beef broth so that you can better control the amount of salt in the finished dish. You can always add salt, but you can’t take it away.
Diced Tomatoes and Tomato Sauce: Goulash is intended to be a saucy dish so we use both canned tomatoes and tomato sauce to achieve this.
Worcestershire Sauce: A common ingredient in classic American goulash, Worcestershire sauce adds umami flavor and complements the beefy flavor.
Seasonings: You’ll need Italian seasoning, garlic powder, salt and pepper.
Macaroni Pasta: Use either white or whole wheat pasta.
Cheddar Cheese: An optional ingredient in classic goulash; we love this with some shredded cheddar stirred in but you can leave it out if you prefer.

How to Make Goulash

Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts and instructions in the recipe card below.

Brown the ground beef in a Dutch oven or other large, heavy pot or skillet.
Add the onion and bell peppers and cook until softened. Then add the garlic and cook, stirring, for 30 seconds.

Stir in the beef broth, diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, garlic powder, salt and pepper.

Stir in the uncooked pasta. Bring the pot to a simmer. Cover the pot and simmer for 8-10 minutes, stirring often to keep the pasta from sticking to the bottom of the pot.

Remove the pan from the heat and stir in the shredded cheddar. Garnish with fresh chopped parsley and serve.

What to Serve with Goulash

These easy side dishes pair well with goulash:

Sliced bread, Garlic Bread or Garlic Knots.
Kale Salad or Green Salad.
Roasted Broccoli or Roasted Carrots.

More Easy Ground Beef Recipes

Need more easy dinner inspiration? Here are a few more of our favorite quick and easy ground beef recipes:

Goulash checks all the boxes for a family dinner favorite: wholesome ingredients, kid-friendly flavors and ready in 30 minutes. It’s sure to become a regular in your meal rotation!

Goulash

Goulash is a comforting dinner idea made with ground beef, macaroni pasta and cheese in a flavorful tomato-based sauce. This easy one pot meal is ready in 30 minutes!

Course Main Course

Cuisine American

Keyword american goulash, goulash, goulash recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 472kcal

Ingredients

1 pound ground beef
1 ½ cups chopped yellow onion
1 green bell pepper chopped
1 red bell pepper chopped
3 cloves garlic minced
2 cups low sodium beef broth
30 ounces canned diced tomatoes
15 ounces canned tomato sauce
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
2 cups elbow macaroni pasta uncooked, 9 ounces by weight
1 ½ cups shredded cheddar cheese
chopped fresh parsley for serving

Instructions

Heat a Dutch oven or other heavy pot over medium-high heat. Add the ground beef and cook, crumbling, until browned. Drain excess grease as needed.
Add the onion and bell pepper and cook until softened, stirring occasionally, about 3 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Stir in the beef broth, diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, garlic powder, salt and pepper.
Add the uncooked pasta to the pot and stir in. Bring to a simmer. Once simmering, reduce the heat to keep the pot at a simmer and cover the pot. Cook, stirring often to keep the pasta from sticking to the bottom of the pot, until pasta is cooked through, about 8-10 minutes.
Turn off the heat and stir in the shredded cheese. Serve, garnished with chopped fresh parsley.

Video

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Read Goulash for the full recipe. Originally posted at Kristine's Kitchen

Air Fryer Chicken Thighs

Kristine Rosenblatt — Wed, 22 Feb 2023 14:14:10 +0000

These Air Fryer Chicken Thighs are crispy, juicy and deliciously seasoned! This easy recipe includes cook times for both bone-in and boneless chicken thighs.

Crispy Air Fryer Chicken Thighs

I love cooking chicken thighs in the air fryer because it’s a quick and easy way to prepare a meal that my whole family loves. Air fryer chicken is juicy and flavorful with the best crispy skin. If you like easy chicken thigh recipes, you are going to love these air fryer chicken thighs!

Like my Air Fryer Fried Chicken and Air Fryer Chicken Legs, these air fryer chicken thighs are seasoned with an irresistible mix of spices and seasonings that give the meat the best flavor. I’ve used common spices, so you likely have all of them in your kitchen already. Try to rub some of the seasoning under the skin for even more flavor.

Serve these air fryer chicken thighs with a side of Air Fryer Asparagus or Sautéed Green Beans and my most-loved Biscuit Recipe for a delicious meal that will be requested again and again. Don’t have an air fryer? You’ll love my crispy Baked Chicken Thighs recipe.

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Recipe Ingredients

Like my Air Fryer Chicken Breast recipe, the ingredient list for air fryer chicken thighs is short and simple.

Chicken Thighs: I prefer to cook bone in skin on chicken thighs in the air fryer because the bone helps the chicken to stay extra juicy and the skin gets crispy as it cooks. However, you can also use this recipe to make air fryer boneless chicken thighs. I’ve included cook times for both bone-in and boneless thighs in the recipe.
Olive Oil: Olive oil helps the seasoning rub to stick to the chicken.
Seasonings: Paprika, dried oregano, garlic powder, onion powder, salt and pepper come together to give the chicken the best flavor! I usually use sweet paprika in this recipe, but you can use smoked paprika for a smoky flavor.

How to Make Air Fryer Chicken Thighs

These air fryer chicken thighs are incredibly easy to make. Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts and instructions below.

To start, preheat the air fryer to 400° F for 5 minutes. Pat the chicken thighs dry with paper towels and then rub them with olive oil.

Stir together the seasonings in a small bowl and then sprinkle them over the chicken pieces. Rub the seasonings onto the chicken to help them stick. Try to get a little seasoning under the skin for maximum flavor.

You’ll first air fry the chicken skin side down and then flip it and cook on the other side until it is cooked through. If you are cooking skinless chicken thighs they do not need to be flipped during the cook time.

These are just perfect. Thanks.
I’m new to the air fryer and this makes me a believer!
Jody

How Long to Cook Chicken Thighs in an Air Fryer

The cook time will depend on the size of the chicken pieces, whether or not they have a bone, and could also depend on your model of air fryer. These cook times are estimates. The best way to tell if your chicken is done is to use an instant read thermometer. Chicken should be cooked to 165° F measured at the thickest part, not touching the bone. Chicken thighs are forgiving and will be juicy even if cooked a little past 165 degrees F.

Air fry bone-in chicken thighs at 400° F for 12 minutes, then flip and cook for 7-12 more minutes.
Air fry boneless chicken thighs at 400° F for 11-15 minutes total.

Air Fryer Chicken Thighs Recipe Tips

Arrange the chicken thighs in a single layer in the air fryer basket. You want the hot air to be able to circulate around the pieces so that the skin will crisp as it cooks. Cook the chicken in batches if needed. Want to cook more chicken at once? Try this Instant Pot Chicken Thighs recipe.
Air fryers can vary so the cook times given are estimates. The nice thing about the air fryer is that it’s easy to open it during the cooking process to check if the chicken is done.
If your chicken pieces are not all the same size, smaller thighs will cook faster than larger thighs. If some thighs are done before others, remove the pieces that are done first to a clean plate while the rest finish cooking.
Let the chicken rest for 3-5 minutes before cutting into it. This wait time allows the juices to redistribute throughout the meat.
If you have extra room in your air fryer, you can air fry a vegetable at the same time as the chicken, as long as everything fits in a single layer. This may be an option if you have a larger air fryer model and are cooking for one or two, rather than a large family.

Serving Suggestions

There are so many side dishes that go well with air fryer chicken thighs! For healthy vegetable sides, try Roasted Broccoli, Air Fryer Zucchini or Roasted Brussels Sprouts. We also like to serve Roasted Sweet Potatoes, Rice or Mashed Potatoes with chicken thighs.

More Easy Air Fryer Recipes

Love air fryer recipes? Try these easy favorites next!

Air Fryer Chicken Thighs

These Air Fryer Chicken Thighs are crispy, juicy and deliciously seasoned. This easy recipe includes cook times for both bone-in and boneless chicken thighs. Serve them with a few simple side dishes for a meal the whole family will love.

Course Main Course

Cuisine American

Keyword air fryer chicken thighs, chicken thighs in air fryer

Prep Time 5

Cook Time 22

Total Time 27

Servings servings

Calories 354kcal

Ingredients

4 bone-in chicken thighs or 6-8 boneless, skinless chicken thighs
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat air fryer to 400° F for 5 minutes.
Pat the chicken thighs dry. Rub them with the olive oil.
In a small bowl, combine the seasonings: paprika, dried oregano, garlic powder, onion powder, salt and pepper. Rub seasonings over chicken thighs.
Cook chicken in a single layer in the air fryer. (Cook in batches if needed.) Cook chicken thighs at 400° F, skin side down, in the air fryer for 12 minutes. Flip and cook on the second side for 7-12 minutes, until cooked to an internal temperature of 165° F. (If using boneless, skinless chicken thighs, there is no need to flip them. Boneless chicken thighs will take 11-15 minutes total to cook, depending on their size.)

Video

Notes

Don’t crowd the air fryer basket. The chicken thighs should be in a single layer. You want the air to be able to circulate around the pieces so that the skin will crisp as it cooks. Cook the chicken in batches if needed.
Air fryers may vary so the cook times given are estimates. Use an instant read thermometer to check that the chicken is cooked to at least 165° F.

Nutrition

Read Air Fryer Chicken Thighs for the full recipe. Originally posted at Kristine's Kitchen

Sesame Chicken

Kristine Rosenblatt — Tue, 21 Feb 2023 14:09:25 +0000

In this Sesame Chicken recipe, tender bites of chicken are coated in a sticky sweet and savory sesame sauce. This easy recipe comes together in just 30 minutes!

This sesame chicken was an immediate favorite with my family, and I think it will be with yours, too! This recipe checks all the boxes for a go-to weeknight dinner recipe: it’s easy to make, has incredible flavor and it’s healthier than takeout.

The sesame sauce that coats each bite of chicken is the real star of this recipe. It’s the best combination of sweet and savory flavors. As you toss the sauce with the browned chicken in the hot pan, the sauce thickens up and creates an irresistible sticky coating on the chicken. We’ve been making this sesame chicken on repeat lately. Give it a try and you’ll see why!

Sesame Chicken Ingredients

Instead of frying in oil, this sesame chicken is cooked in a small amount of oil in a skillet until it’s browned and tender. Coating the chicken with cornstarch, egg and flour makes it slightly crispy; not as crispy as frying but healthier and every bit as delicious.

Sesame Sauce: For the sauce you’ll need soy sauce (I use low sodium), ketchup, honey, brown sugar, sesame oil, rice vinegar, garlic and cornstarch. I also like to add a tablespoon of sweet chili sauce or a pinch of red pepper flakes for a touch of heat.
Chicken Breast: Cut it into 1-inch cubes.
Eggs and Cornstarch: To coat the chicken so that it crisps up slightly in the hot pan.
Salt and Pepper: To season the chicken.
Flour: To coat the chicken pieces. The flour helps to create a flavorful brown crust on the chicken.
Canola Oil: I use canola oil rather than olive oil in this recipe because canola oil tends to have a higher smoke point. You can use olive oil if you prefer.

How to Make Sesame Chicken

This sesame chicken comes together in just a few simple steps. Find the full recipe with ingredient amounts in the recipe card below.

First, combine all of the sauce ingredients in a small bowl. Whisk until well combined.

In a wide shallow dish, whisk together the eggs, cornstarch, salt and pepper. Place the flour in a second wide, shallow dish.
Coat the chicken pieces in the egg/cornstarch mixture and then in the flour and gently tap off any excess.

Heat the oil in a large skillet, such as a cast iron skillet. Add the chicken to the pan and cook until browned and cooked through, flipping to cook all sides evenly.

Scoot the cooked chicken to one side of the pan. Pour the sauce into the other side of the pan and cook, stirring, until thickened, 1-2 minutes.

Gently toss the chicken with the sauce.

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Sesame Chicken Recipe Tips

Slice the chicken into pieces no bigger than 1-inch cubes so that they cook through quickly.
Adjust the heat as you cook the chicken. If the chicken is browning too much before it is cooked through, turn down the heat a little.
Be careful when flipping the chicken pieces over so that the coating doesn’t come off the chicken.
After tossing the chicken and sauce together, you can continue cooking the dish for 2-3 more minutes over low heat. This will make for a less saucy dish, but will make the sauce into a delicious sticky coating on the chicken.
Prefer a slow cooker recipe? Try this Crockpot Sesame Chicken.

Serving Suggestions

Serve sesame chicken over rice, with a sprinkle of sesame seeds and chopped green onions. Try our recipes for How to Cook Rice, Brown Rice or Instant Pot Rice. This Fried Rice is another delicious option.

On the side I like to serve either Steamed Broccoli or this Broccoli Stir Fry.

More Easy Chicken Recipes

Like this sesame chicken recipe? You might also enjoy these easy chicken recipes:

Sesame Chicken

In this Sesame Chicken recipe, tender bites of chicken are coated in a sweet and savory sesame sauce. This easy recipe comes together in just 30 minutes. Serve it with rice and broccoli for a delicious meal.

Course Main Course

Cuisine Asian

Keyword sesame chicken

Prep Time 17

Cook Time 13

Total Time 30

Servings servings

Calories 511kcal

Ingredients

For the Sauce:

¼ cup low sodium soy sauce
¼ cup ketchup
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon sweet chili sauce or pinch red pepper flakes, optional but recommended
3 cloves garlic minced
2 teaspoons cornstarch

For the Chicken:

1.5 pounds boneless, skinless chicken breasts cut into 1-inch pieces
2 large eggs
3 tablespoons cornstarch
½ teaspoon salt
½ teaspoon black pepper
¾ cup all purpose flour
2 tablespoons canola oil or avocado oil

For Serving:

cooked white or brown rice
chopped green onions
sesame seeds

Instructions

Prepare the sauce by combining all sauce ingredients in a bowl and whisking until well combined. Set aside.
In a wide, shallow dish or pie plate, combine the eggs, cornstarch, salt and pepper. Whisk until well combined.
In a second wide, shallow dish, place the flour.
Working in two batches, coat the chicken pieces first in the egg and cornstarch mixture and then in the flour, gently shaking off any excess. Place the coated chicken pieces on a clean plate.
Heat the canola oil in a large skillet over medium heat. Once hot, use tongs to add the coated chicken pieces to the pan. Cook until the chicken is browned and cooked through, stirring/flipping to help the chicken cook evenly, about 10 minutes. Be gentle when flipping the chicken pieces to keep the coating on the chicken. If the chicken is browning too much before it is cooked through, turn down the heat a little.
Move the chicken pieces to one side of the pan. Pour the sauce into the other side of the pan. Cook, stirring the sauce, until it thickens, 1-2 minutes. Then gently toss the chicken pieces with the sauce. If desired, you can cook for 2-3 more minutes over low heat. This will make for a less saucy dish, but will make the sauce into a delicious sticky coating on the chicken.
Serve immediately, over rice and sprinkled with chopped green onion and sesame seeds.

Video

Nutrition

Read Sesame Chicken for the full recipe. Originally posted at Kristine's Kitchen

The Best Taco Recipe

Kristine Rosenblatt — Tue, 14 Feb 2023 13:40:04 +0000

Tacos: a weeknight dinner staple! This flavorful taco recipe is made with seasoned ground beef taco meat and your favorite taco toppings, wrapped in warm tortillas.

Tacos

Your search for the best taco recipe stops here! Tacos are one of our favorite quick meals, so much so that we make them almost every week. This taco recipe is fast, easy, and sure to wow everyone at your dinner table!

Serve these tacos in soft corn or flour tortillas or crunchy taco shells, topped with your favorite taco toppings. I’ve given you some suggestions below!

Why You’ll Love this Taco Recipe

Quick and Easy: This easy dinner idea takes just 20 minutes to make.
Flavor! You’ll love the seasoning blend used in this taco meat.
Family-Friendly: The whole family will love it when tacos are for dinner because everyone can fill their taco the way they like it.
Versatile: This taco meat recipe works for more than just tacos! Try it in this taco salad recipe, use it to top nachos or make beef enchiladas, or add it to a burrito bowl.

Ingredients You’ll Need

Here’s what you’ll need to make taco meat that’s moist and flavorful:

Ground Beef: This taco recipe calls for ground beef, but you can substitute ground turkey if you prefer ground turkey tacos.
Taco Seasoning: To season the taco meat you’ll need chili powder, cumin, garlic powder, dried oregano, onion powder, salt and pepper. This simple mix of seasonings makes the most flavorful tacos! The seasoning blend is similar to this taco seasoning recipe, but I’ve included the individual seasoning amounts in this recipe for convenience. If you keep a batch of homemade taco seasoning on hand in your kitchen, you can use about 2 tablespoons of taco seasoning instead of the individual seasonings in this recipe.
Tomato Sauce & Water: Adding both tomato sauce and water ensures that your taco meat will be moist and flavorful. The water cooks off as the taco meat simmers in the seasonings; it helps to keep the meat from drying out.
Tortillas: You can serve your tacos in crunchy taco shells or soft tortillas. Use what your family likes best.
Taco Toppings: Tacos are the best when you load them up with toppings! See my suggestions below or use your favorites.

How to Make Tacos

Making these homemade tacos is as simple as cooking the taco meat and then serving it in taco shells with toppings. Dinner doesn’t get any easier!

Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, crumbling the meat with a spoon or spatula.

Then reduce the heat to medium and add the seasonings, tomato sauce and water.

Stir the taco meat and cook it for about 5 minutes more, until the meat is fully cooked and has reached your desired texture. Serve the taco meat in tortillas, with your toppings of choice.

Recipe Tips

Drain off any excess grease after browning the taco meat. This may not be necessary if you use 90% or 93% lean ground beef.
Try not to cook the taco meat too long or it will start to dry out. If the meat does start to get too dry, you can add a few more tablespoons of water and cook it for one or two more minutes, until most of the water has cooked off.
Forgot to thaw your ground beef? If you are starting from frozen meat you might want to try this Instant Pot Taco Meat recipe.

Taco Toppings

You can set up a taco bar and let everyone make their tacos the way that they like them. Some ideas for taco toppings include:

Shredded cheese, such as cheddar, Monterey jack or a Mexican cheese blend
Shredded lettuce
Chopped tomatoes or halved cherry tomatoes
Avocado
Guacamole
Pico de Gallo or Salsa
Sour cream
Fresh cilantro
Chopped onion, such as red onion, green onion or yellow onion

How Much Taco Meat Per Person?

The amount of taco meat that you’ll need per person depends on who you are serving. If you’re serving a crowd of big eaters, plan for at least one pound of ground beef for every four adults. If you’re serving a mix of adults and children who eat less, one pound of ground beef will serve 5-6 people.

I also find that people tend to put less meat in crunchy taco shells, and more in soft taco size tortillas. Also account for what you are serving with the meal. If there are lots of side dishes to enjoy, people will likely eat less of the main course.

What to Serve with Tacos

Chips and Dip: Tortilla chips with homemade guacamole and salsa are our favorite appetizer when tacos are on the menu.
Rice: Try our Instant Pot Mexican rice recipe.
Beans: Try black beans, refried beans or Instant Pot pinto beans.
Salad: This corn salad is a perfect addition to your taco menu. Or make a simple green salad to get more veggies into the meal.

More Taco Recipes

Love tacos? Try one of these easy recipes next!

The Best Taco Recipe

This easy taco recipe is made with perfectly seasoned ground beef and your favorite taco toppings. The whole family will love it when these tacos are on the menu!

Course Main Course

Cuisine Mexican

Keyword ground beef tacos, taco meat recipe, taco recipe, tacos

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 258kcal

Ingredients

1 pound ground beef or ground turkey
2 teaspoons chili powder or to taste; use less if you are sensitive to spice or your chili powder is very spicy
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup tomato sauce
½ cup water
8 taco-size corn or flour tortillas
Toppings, as desired: shredded cheese, shredded lettuce, chopped tomatoes, sour cream, avocado, guacamole, cilantro, chopped red onion, etc.

Instructions

Heat a large skillet over medium-high heat. Add the beef to the skillet and cook, crumbling with a spoon or spatula, until browned. Drain any excess grease from the skillet. (If you used 90% or 93% lean ground beef there may not be any extra grease to drain.)
Reduce the heat to medium and add the chili powder, cumin, garlic powder, dried oregano, onion powder, salt, pepper, tomato sauce and water to the skillet. Stir to combine and cook, stirring often, for 5 minutes, until taco meat is fully cooked and has reached your desired texture.
Serve the taco meat in warmed tortillas, with toppings as desired.

Notes

You can substitute 2 tablespoons of homemade taco seasoning (plus 1/4 teaspoon salt unless your seasoning already includes it) in place of the individual seasonings in this recipe.
Nutrition information is for taco meat only (made with 85% lean ground beef), since taco shells and toppings will vary.

Nutrition

Read The Best Taco Recipe for the full recipe. Originally posted at Kristine's Kitchen