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Author: Infoodita Admin

  • Lemon Cheesecake

    Lemon Cheesecake

    Trust me, you need this dreamy lemon cheesecake in your life. The lemon curd adds the perfect tangy kick to the creamy cheesecake filling, making every bite a smooth, heavenly experience. One slice just won’t cut it, you’ll want to indulge in the whole cake!

    Lemon desserts don’t get nearly as much love as they deserve. Just thinking about them makes my mouth water! I love desserts that are the perfect balance of tangy and sweet, and these recipes are the perfect example: lemon brownies, lemon icebox cake, and lemon pudding cake. You’ll have to give them all a try! After this swoon-worthy lemon cheesecake, of course.

    A slice being served with a cake spatula.

    Best-Ever Lemon Cheesecake

    Homemade lemon cheesecake is truly a slice of heaven on a plate! The creamy, tangy filling combined with a buttery graham cracker crust makes for a deliciously decadent dessert. Even if you weren’t a lemon lover before, you will be after a bite of this creamy goodness. With its bright and zesty lemon flavor, it’s the perfect treat to indulge in as the weather starts to warm up during springtime.

    Whether you’re hosting a springtime brunch or looking for a light dessert after a family dinner, lemon cheesecake is the perfect choice. Plus, it’s easy to make ahead of time so you can spend more time enjoying the beautiful weather and less time in the kitchen. So go ahead and treat yourself to a slice (or two!) of this irresistible cheesecake. It’s happiness in dessert form! And if you need more amazing lemon desserts in your life, find my full list of recipes here!

    Ingredients You Will Need

    I know it looks like a lot, but this is everything you need to make the best lemon curd, most buttery graham cracker crust, and creamy cheesecake filling! Trust me, this lemon cheesecake is worth the grocery trip. For exact measurements, check out the recipe card at the end of the post!

    Lemon Curd

    • Large Eggs: These guys are the backbone of the lemon curd, bringing richness and structure to the mixture. Plus, their bright yellow egg yolks add a beautiful pop of color to the final product.
    • Granulated Sugar: Sweet, sweet sugar. The ingredient that makes everything better! In this case, it balances out the tartness of the lemon juice and zest, creating a perfectly balanced flavor.
      • Fresh Lemon Juice: This is where the magic happens! Freshly squeezed lemon juice provides the bright, tangy flavor that we all know and love in lemon curd. You can also use bottled lemon juice, but the flavor won’t be quite as fresh.
    • Lemon Zest: Don’t toss those lemon peels, they’re packed with flavor! The zest adds an extra layer of citrusy goodness to the curd, and its bright yellow color makes the mixture look even more vibrant.
    • Salt: Just a pinch works wonders to boost the bright, juicy flavor of the curd!
    • Unsalted Butter: Last but certainly not least, we have butter – the key to making this lemon curd velvety smooth and rich. You can’t go wrong with butter!

    Crust

    • Graham Cracker Crumbs: Crushed into fine crumbs, graham crackers provide a deliciously crunchy base for our lemon cheesecake.
    • Granulated Sugar: Adds a touch of sweetness to the crust.
      • Unsalted Butter: Butter not only adds a rich, delicious flavor, but also helps to hold everything together.
    • Salt: Again, just a pinch to keep things from tasting bland!

    Cheesecake Filling

    • Granulated Sugar: Balances out the tart flavor of the lemon juice and zest.
    • Lemon Zest: Adds a bright, zesty flavor to the filling and gives it that extra pop of lemony goodness.
    • Cream Cheese: The main ingredient in our lemon cheesecake filling, giving it that creamy texture we all know and love. I recommend using full-fat cream cheese for the most dreamy filling possible.
    • Sour Cream: A dollop of sour cream not only adds some extra creaminess, but also balances out the sweetness and acidity of the lemon.
    • Fresh Lemon Juice: What’s a lemon cheesecake without some fresh lemon juice? It’s the star ingredient in the filling, giving it that tart, zingy flavor we all crave.
    • Large Eggs: Give the cheesecake filling richness and structure.
    4-photo collage of lemon curd, crust, and filling being prepared.

    How to Make Lemon Cheesecake

    If life gives you lemons, make this lemon cheesecake recipe! This tangy and creamy dessert is sure to brighten up any day and put a smile on your face. Follow these instructions and you’ll have a delicious, creamy dessert made in no time! I’ve broken the recipe up into a few parts to help simplify the process.

    Lemon Curd:

    1. Combine Ingredients: In a medium size saucepan, whisk the eggs and sugar until combined. Then add in the lemon juice, zest, and salt. Heat over medium heat while whisking constantly for 2-3 minutes.
    2. Add Butter: Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
    3. Transfer to Bowl: Remove from heat and transfer into a bowl. Cover with plastic wrap and press the plastic wrap down so it touches the top of the curd and prevents a film from forming across the top.
    4. Chill: Chill for 3 hours, or overnight before using in the cheesecake. You will likely have extras after making the cheesecake, but leftovers can be refrigerated for up to 2 weeks or frozen for up to 3 months.

    Crust:

    1. Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.
    2. Crumb Mixture: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand. You can use a food processor if you wish.
    3. Add to Pan: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes. Allow to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

    Lemon Cheesecake Filling:

    1. Sugar Mixture: Add the sugar and lemon zest to a small bowl. Use a fork to combine the sugar and zest, releasing the oils from the zest into the sugar to make lemon sugar. It should be quite fragrant.
    2. Mix Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    3. Combine: Add the lemon sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
    4. Add Eggs: Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.

    Preparing the Water Bath:

    1. Wrap Springform Pan: Using 18 inch heavy duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
    2. Place in a Deep Baking Sheet: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Add Filling and Curd: Add half of the cheesecake batter to the pan. Spoon ¾-1 cup of lemon curd over the filling and then top with the remaining cheesecake batter.
    4. Add More Curd: Spoon about 1 cup of lemon curd over the top in line. Use the back of a knife to drag through the curd, swirling it into the cheesecake.
    5. Add Water Bath: Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.

    Baking the Lemon Cheesecake:

    1. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    2. Cool in Oven: Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    3. Remove: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
    4. Chill and Serve: Chill in the fridge for 4-6 hours, or overnight before serving. If you like an extra punch of lemon, top the cheesecake with the remaining lemon curd.
    A whole cheesecake topped with swirls of lemon curd.

    Tips for the Best Cheesecake

    I know homemade cheesecakes can be intimidating, especially if it’s your first time making one! Here are a few extra tips to keep in mind so your lemon cheesecake turns out perfectly!

    • Use Fresh Lemon: Fresh lemon juice and zest are key to your cheesecake having the perfect zingy, tangy flavor. Bottled lemon juice often has additives and preservatives that affect its overall flavor.
    • Switch Up Crust: Don’t be afraid to get creative with your crust! Try using different types of cookies, crackers, or pretzels to switch things up and add some extra texture to your cheesecake. Vanilla wafer cookies are a great option and taste amazing with the lemon!
    • How to Know When Your Cheesecake is Done: Keep an eye on your cheesecake while it’s baking. You want it to be golden brown and set around the edges, but still slightly jiggly in the center. This ensures that it will be creamy and dreamy once it’s fully chilled.
    • Keep the Oven Closed: To keep your cheesecake from cracking, allow it to cool down in the oven completely before you open the oven door.
    • Chill: After your cheesecake has baked and cooled, make sure to give it plenty of time in the fridge to set up properly. This will help the cheesecake hold its shape when its cut into slices, and just taste better overall!

    Cheesecake with a slice cut out of it.

    How Long Does Lemon Cheesecake Last?

    Let’s be real, this lemon cheesecake won’t last long. But if you somehow manage to have leftovers, it can be stored in the fridge for up to 5 days. Just make sure to keep it covered so it stays fresh!

    • In the Refrigerator: Store for 4-5 days in an airtight container or wrapped tightly in plastic wrap.
    • In the Freezer: Store in an airtight container or wrap with plastic wrap in tin foil. Your lemon cheesecake will stay good for about 1 month. Thaw overnight in the fridge before you serve it!

    Front view of a slice of lemon cheesecake.

    Need More Lemon in Your Life?

    Here are the best desserts to make as the weather warms up! They’re filled with juicy, lemony flavor and taste like a bite of sunshine. From cakes to cookies, these are a few treats to add to your dessert lineup stat! I know you will love them as much as I do.

    Print

    Lemon Cheesecake

    Trust me, you need this dreamy lemon cheesecake in your life. The lemon curd adds the perfect tangy kick to the creamy cheesecake filling, making every bite a smooth, heavenly experience. One slice just won't cut it, you'll want to indulge in the whole cake!
    Course Dessert
    Cuisine American
    Keyword lemon cheesecake, lemon cheesecake recipe
    Prep Time 1 hour
    Cook Time 1 hour 30 minutes
    Chill Time 6 hours
    Total Time 8 hours 30 minutes
    Servings 10 People
    Calories 880kcal
    Author Alyssa Rivers

    Ingredients

    Lemon Curd

    • 5 large eggs
    • 1 ½ cups granulated sugar
    • 1 ¼ cup fresh lemon juice about 5-6 lemons
    • ¼ cup lemon zest
    • ¼ teaspoon salt
    • 10 tablespoons unsalted butter

    Crust

    • 1 ½ cups graham cracker crumbs about 12 graham crackers
    • ¼ cup granulated sugar
    • ¼ cup unsalted butter melted
    • 1 pinch salt

    Cheesecake Filling

    • 1 ½ cup granulated sugar
    • ¼ cup lemon zest
    • 2 pounds cream cheese room temperature, 4 8-ounce packages
    • 8 ounces sour cream
    • ¼ cup fresh lemon juice
    • 5 large eggs room temperature

    Instructions

    Lemon Curd

    • In a medium size saucepan, whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Heat over medium heat while whisking constantly for 2-3 minutes.
    • Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
    • Remove from heat and transfer into a bowl. Cover with plastic wrap and press the plastic wrap down so it touches the top of the curd and prevents a film from forming across the top.
    • Chill for 3 hours, or overnight before using in the cheesecake. You will likely have extras after making the cheesecake, but leftovers can be refrigerated for up to 2 weeks or frozen for up to 3 months.

    Crust

    • Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.
    • Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes. Allow to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

    Cheesecake Filling

    • Add the sugar and lemon zest to a small bowl. Use a fork to combine the sugar and zest, releasing the oils from the zest into the sugar to make lemon sugar. It should be quite fragrant.
    • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    • Add the lemon sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
    • Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.

    Bake The Cheesecake

    • Using 18 inch heavy duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add half of the cheesecake batter to the pan. Spoon ¾-1 cup of lemon curd over the filling and then top with the remaining cheesecake batter.
    • Spoon about 1 cup of lemon curd over the top in line. Use the back of a knife to drag through the curd, swirling it into the cheesecake.
    • Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    • Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
    • Chill in the fridge for 4-6 hours, or overnight before serving. If you like an extra punch of lemon, top the cheesecake with the remaining lemon curd.

    Nutrition

    Calories: 880kcal | Carbohydrates: 84g | Protein: 13g | Fat: 57g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 311mg | Sodium: 503mg | Potassium: 283mg | Fiber: 1g | Sugar: 73g | Vitamin A: 2094IU | Vitamin C: 21mg | Calcium: 160mg | Iron: 2mg
  • How to Make Sushi Rice

    How to Make Sushi Rice

    If you are obsessed with sushi like I am, it’s time you learned to make Sushi Rice at home! It’s so sticky and delicious, and easier than you may think. Impress your friends with a sushi night in!

    I am such a huge fan of sushi. It definitely grew on me over the years. I couldn’t imagine eating raw fish as a kid, now I eat sushi any chance I get. And it really is super fun to make at home. You don’t have to make this sushi rice just for sushi! You really can make this for any dish, it’s perfectly sticky and delicious rice that goes great with Vegetable Stir Fry, a Korean Ground Beef and Rice Bowl, or Grilled Teriyaki Chicken.

    Sushi rice in a black bowl.

    What is Sushi Rice?

    So you may be wondering, what makes sushi rice different from regular rice? Well, for starters, you absolutely have to use short grain rice. Short grain rice has more starch in it, which helps it stick together better. You also add a few more ingredients than regular rice. You will make a mixture of rice vinegar, sugar, and salt to pour over the rice once it’s cooked. This helps it soak up extra moisture and flavor. This way it will stick together better when you are rolling your sushi.

    You don’t have to stick to just sushi with this rice though! I love this rice served with a lot of different dishes. Of course it’s perfect for sushi rolls, but it’s also great with a poke bowl or a salmon rice bowl, and especially spam musubi! You still get most of the same flavors of sushi without the extra work of rolling it up. I think this rice is a great skill to have in your back pocket because it really always impresses people! Sushi rice just tastes better than regular white rice if you ask me.

    Ingredients

    Sushi rice has a few more ingredients than traditional rice. That is how it becomes so perfectly sticky and delicious! The key ingredient is short grain rice. Long grain rice like basmati , or medium grain rice, don’t have enough starch in them to get sticky. So double check your rice before trying this recipe! You can cook it in an instant pot, rice cooker, or a regular pot on the stove. You can find the measurements below in the recipe card.

    • Short Grain or Sushi Rice: You are looking for Japanese style short grain rice which is sometimes labeled sushi rice. I like Nishiki brand or Kokuho Rose, and you should be able to find both at your local grocery store. You will want to get short grain rice because it will make all the difference in this rice turning out sticky and perfect for sushi
    • Japanese Rice Vinegar: This is just a regular bottle of rice vinegar. You don’t have to get the ones labeled specifically for sushi. In fact, those kinds usually have added sugar and salt in them, so I stay away from them because I like to add those ingredients on my own.
    • Granulated Sugar: This helps the rice become sticky, and it also gives it great flavor. Feel free to use another sweetener if you want to!
    • Salt: To help bring out all of the flavors in the rice.
    • Water: For cooking the rice.
    Process photos showing how to drain the rice and add the vinegar.

    Sushi Rice Recipe

    I’ve found the easiest way to rinse your sushi rice is to put it in a fine mesh strainer and hold it under running water until the water runs clear. It’s just easier than trying to rinse and repeat in a bowl. Make sure to drain your rice well before adding it to the pot for cooking. I always use my instant pot because cooking short grain rice over the stove can be a lot harder than it needs to be. Once your rice is cooked, then add the rest of your ingredients. The best tip I can give is to fold gently. You don’t want to stir in a circle because you will end up smashing a lot of your rice together. Put your spatula into the rice at an angle and fluff it upwards until the vinegar is coated evenly on all the rice.

    1. Rinse: Rinse the rice with cold water until the water runs clear.
    2. Cook: Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
    3. Heat Sugar and Vinegar: While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.
    4. Add Sugar Mixture to Rice: Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
    5. Cover and Cool: Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.
    A close up of sushi rice in a bowl.

    Tips for Making Sushi Rice

    I share a lot of my personal tips for making sushi rice throughout this post, so make sure to read through the whole thing! There isn’t much to this sushi rice recipe, but you do want to get the textures and taste perfect, so these little tips can make all the difference.

    • Rinse Well: Make sure to rinse the rice in cold water a few times until the water is clear. This helps remove the starches from the grains of rice, resulting in a less sticky, fluffy rice.
    • Soggy Rice: If your rice ends up too soggy, adjust the amount of water next time and use ¼ cup less. This is just kind of a trial and error thing because every stove and cooking method is different. Make sure to follow the cooking recommendations on your rice cooker or instant pot.
    • Cover the Rice: I’ve found that covering the rice with plastic wrap works just fine. Some people use a damp kitchen towel and let it rest directly on top of the rice so it doesn’t dry out. Sometimes the plastic wrap can keep the rice a little too wet, so if your rice comes out on the wet side, I would go for the towel instead.

    A hand holding chopsticks and taking a scoop of sushi rice.

    Storing Leftovers

    Sushi rice is one of those things that you really should eat fresh. Going through the extra steps to make the perfect rice is definitely worth it when you eat it fresh. If you do have some leftovers, here is how to store them.

    • Unseasoned Rice: Cooked, unseasoned rice can be kept in the fridge in an airtight container for 5-6 days.
    • Seasoned Sushi Rice: Cooked, seasoned rice is best used right away, but can be stored for 2-3 days in an airtight container in the fridge if necessary.

    Make It a Meal

    Rice is perfect with just about any protein! I love making rice all the time, and even if you aren’t making sushi, this rice is just better than the average rice recipe. You’ll want to make it all the time! Here are some ways I’ve eaten this rice that I think you’ll love.

    Print

    Sushi Rice

    If you are obsessed with sushi like I am, it's time you learned to make Sushi Rice at home! It's so sticky and delicious, and easier than you may think. Impress your friends with a sushi night in!
    Course Side Dish
    Cuisine Asian
    Keyword sushi rice
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 Cups
    Calories 551kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups short grain rice or sushi rice
    • 1/4 cup Japanese rice vinegar
    • 1 tablespoon granulated sugar
    • 1 teaspoon salt
    • water for cooking the rice

    Instructions

    • Rinse the rice with cold water until the water runs clear.
    • Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
    • While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.
    • Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
    • Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

    Nutrition

    Calories: 551kcal | Carbohydrates: 122g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 583mg | Potassium: 114mg | Fiber: 4g | Sugar: 3g | Calcium: 6mg | Iron: 6mg
  • Fingerling Potatoes

    Fingerling Potatoes

    Roasted Fingerling Potatoes are thin skinned and crispy on the outside, yet so creamy and smooth on the inside. They are smaller potatoes, so they cook quickly and are loaded with fresh seasonings that make these potatoes irresistible.

    I absolutely love potatoes! I think they are the perfect companion to any meal. Whether it’s an Air Fryer Sweet Potato, some creamy Mashed Potatos, or just a regular old Baked Potato, I love them all equally. These fingerling potatoes are about to move to the top of your list.

    Fingerling potatoes on a plate with a wooden spoon.

    Roasted Fingerling Potatoes

    Roasted fingerling potatoes- if you’ve never had them, you are missing out on a next level potato experience. Are all potatoes created equally? Don’t even get me started on the different kinds of potatoes and their uses, I’ll be here all day! Let’s just say, I’m a potato connoisseur and I would never lead you astray when it comes to potato dishes. Potatoes are the perfect side dish, and these fingerling potatoes are at the top of the list for me. So what makes them so amazing?

    Fingerling potatoes are different than roasted red potatoes. I would say the fingerling and red potato are pretty similar. Fingerlings are smaller than a russet (try those as an air fryer baked potato!) and have thin skins. They come in a variety of colors and their flavor is nutty and earthy. They are definitely worth tracking down because they really do taste amazing. You should be able to find them at your local grocery store with no problems!

    Ingredients

    Basically, all you need is fingerling potatoes and your choice of seasonings. I really recommend using this recipe because the flavors that I add come together for the perfect potato recipe. These potatoes are amazing served along with grilled bbq chicken or a delicious air fryer steak. You can eat them with pork or really any protein. They don’t even need a dipping sauce they are so moist and delicious! You can find the measurements below in the recipe card.

    • Fingerling Potatoes: You should be able to find some in a bag at your local grocery store. They are kind of long and skinny.
    • Olive Oil: This is to saute the onions and coat the potatoes.
    • Onion: Sauteed onions do SO much for adding flavor to potatoes. It’s worth the extra step I promise!
    • Garlic: Fresh garlic is next level on potatoes. You could add garlic powder if you wanted.
    • Italian Seasoning: I like to make my own homemade blend because it just tastes so fresh.
    • Salt and Pepper: Season to taste.
    Process photos showing how to prepare and bake the recipe.

    Fingerling Potato Recipe

    I love how easy it is to make fingerling potato recipe. They are smaller so they don’t take too long to cook. You cut them in half which helps them cook evenly. It also makes them easy to coat in seasoning. You are going to love the crispy outside and creamy inside on these potatoes! Get ready for your new favorite side dish recipe.

    1. Prep: Preheat your oven to 425 degrees fahrenheit and prepare a sheet pan by lining it with foil and spreading a thin layer of olive oil over it. Set aside.
    2. Prep Potatoes: Cut all your potatoes in half lengthwise and place in a large bowl. Heat olive oil in a small skillet over high heat, add your onion and saute for 4-5 minutes, until they just begin to develop color. Add in your garlic and saute for another 1-2 minutes then remove from heat.
    3. Add Seasonings: In a small bowl, mix your italian seasoning, salt, and pepper. Pour your onion and garlic oil over your potatoes and pour your seasonings over everything. Toss to coat evenly.
    4. Bake: Once potatoes are evenly coated, place them, cut side down, in your prepared sheet pan. Bake for 25-30 minutes. Once the potatoes are tender and golden, switch to broil, continue baking potatoes for 3-5 minutes to achieve a crispier exterior.
    5. Cool and Enjoy: Remove from the oven and allow them to cool a few minutes before serving. Enjoy fresh!

    Ideas for Toppings

    Fingerling potatoes roast up so nice and crispy, you won’t be able to resist throwing some toppings on top! I am a huge potato fan, so I’ve got some great tips for how to take these to the next level.

    • Cheese: Every potato deserves the perfect cheese. I personally love parmesan cheese, the freshly grated kind and the dried powdered kind. You can add whatever type of cheese you want! I also love aged white cheddar and gouda. You could also do a cheese sauce like homemade cheese sauce and white spinach queso. Sprinkle your favorite kind on top!
    • Fresh Herbs: Potatoes taste amazing with fresh herbs on top. You can add things like rosemary, thyme, and parsley before you pop them in the oven. You may want to add parsley after you pull it out of the oven because it can burn. It also adds a fresh pop of color that makes these look even more delicious.

    Fingerling potatoes on a baking sheet.

    Storing Leftovers

    I love potatoes as leftovers. When you reheat them they taste just as good as they do fresh! The skin on the outside will get soft unless you reheat them in the oven again. I like reheating my food in the oven anyways, so I usually do that. You will notice the difference!

    • In the Refrigerator: Let your leftovers completely cool before you put them in the fridge. Store in an airtight container for up to 5 days.

    More Potato Recipes

    You can never have too many potato recipes up your sleeve! I love potatoes so much, so I’m more than happy to share as many potato recipes as you can handle. Here are a few of my favorite recipes that my whole family loves, and I know you will too.

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    Fingerling Potatoes

    Roasted Fingerling Potatoes are thin skinned and crispy on the outside, yet so creamy and smooth on the inside. They are smaller potatoes, so they cook quickly and are loaded with fresh seasonings that make these potatoes irresistible.
    Course Side Dish
    Cuisine American
    Keyword crispy potatoes, fingerling potatoes, oven roasted potatoes, roasted potatoes
    Prep Time 5 minutes
    Cook Time 35 minutes
    Total Time 40 minutes
    Servings 6 people
    Calories 186kcal
    Author Alyssa Rivers

    Ingredients

    • 2 pounds fingerling potatoes
    • 3 tablespoons olive oil plus more for greasing pan
    • ½ cup finely chopped onion
    • 2 cloves garlic minced
    • 1 teaspoon italian seasoning
    • 2 teaspoons salt
    • ½ teaspoon pepper

    Instructions

    • Preheat your oven to 425 degrees fahrenheit and prepare a sheet pan by lining it with foil and spreading a thin layer of olive oil over it. Set aside.
    • Cut all your potatoes in half lengthwise and place in a large bowl. Heat olive oil in a small skillet over high heat, add your onion and saute for 4-5 minutes, until they just begin to develop color. Add in your garlic and saute for another 1-2 minutes then remove from heat.
    • In a small bowl, mix your italian seasoning, salt, and pepper. Pour your onion and garlic oil over your potatoes and pour your seasonings over everything. Toss to coat evenly.
    • Once potatoes are evenly coated, place them, cut side down, in your prepared sheet pan. Bake for 25-30 minutes. Once the potatoes are tender and golden, switch to broil, continue baking potatoes for 3-5 minutes to achieve a crispier exterior.
    • Remove from the oven and allow them to cool a few minutes before serving. Enjoy fresh!

    Nutrition

    Calories: 186kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 785mg | Potassium: 667mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 31mg | Calcium: 30mg | Iron: 1mg
  • Pork Fried Rice

    Pork Fried Rice

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    This one pan Pork Fried Rice is one of my favorite dishes of all time. It’s quick, easy, super flavorful, and always satisfies a crowd. We make ours with pork tenderloin, scrambled egg, and whatever leftover rice and veggies you have in your freezer. It’s the perfect meal to make the most out of leftovers.

    I love a simple rice dish. We grew up eating a lot of rice as kids so I’m often making a batch of rice for whatever reason. I love making extra because day old rice is the perfect thing to make fried rice out of! If you want more rice inspired dishes, you’ve got to try this Mexican Rice, this delicious Dirty Rice, and this yummy Red Beans and Rice.

    A pot of pork fried rice with a wooden spoon in it.

    Pork Fried Rice Recipe

    The reason I love pork fried rice so much is because you get to clean out your fridge! Take a look, do you have some vegetables that are going bad? Do you have rice that is getting dry and bland? Pop all of those ingredients into a wok with some seasonings and you’ve got a refreshed meal that is waste-free and SO yummy. My kids love it when I make fried rice because it’s a meal all in one that is popping with fresh flavors.

    You will need precooked rice for this recipe. I like to plan to make fried rice after I’ve made a rice-heavy meal like broccoli and rice chicken casserole. I will make extra rice and store it in the fridge for tomorrow. You can also make the rice fresh. I love cooking white rice in my instant pot for this quick and easy instant pot rice. If you love this recipe as much as I know you will, you’ll have to try this Better Than Takeout Ham Fried Rice too!

    Ingredients

    Check out these simple ingredients! I love a meal with just a few straightforward ingredients like the ones in this pork fried rice recipe. Other things you could absolutely add to this recipe is fresh garlic cloves, fresh ginger grated or sliced, bell peppers, oyster sauce, and mushrooms. More about that below in the tip box. You can find the measurements below in the recipe card.

    • Sesame Oil: I love sesame oil, it’s nutty and super flavorful and perfect for flavoring rice.
    • Pork Tenderloin: This is the key to this recipe. You cook the pork in sesame oil to make it packed with flavor.
    • Onion Powder: You could add other powders too, like garlic powder!
    • Kosher Salt: High quality salt makes a difference! You are adding soy sauce so make sure to not overdo the salt. This is to season the pork.
    • Black Pepper: Freshly cracked black pepper helps to season the meat and adds a little heat.
    • Cooked Rice: Use your leftover rice for this recipe. You need 3 cups.
    • White Onion: They just add so much flavor, you can’t leave them out!
    • Peas and Carrots: Frozen veggies are perfect, so really pull whatever you have out of the freezer.
    • Soy Sauce: For so much flavor!
    • Eggs: you will scramble them with the veggies.
    • Green Onion: This is optional, but they add tons of flavor.
    Process photos showing how to cook the veggies and the eggs, and add the rest of the ingredients.

    How to Make Pork Fried Rice

    Pork fried rice is a really simple recipe to master. It might seem like more work because of all the ingredients, but it’s actually a few quick steps! It’s perfect for using up leftovers and clearing out the freezer. You cook everything in the same skillet, just in different stages. So grab your favorite skillet or wok and lets get cooking.

    1. Cook Pork: Preheat a large skillet or wok to medium heat. Add 1 tablespoon of sesame oil, pork, onion powder, salt, and pepper. Cook for 5-7 minutes or until no longer pink. Remove from the wok and set aside.
    2. Cook Veggies: Returning to the same wok, add the remaining 2 tablespoons sesame oil, onion, peas, and carrots. Cook until tender.
    3. Cook Eggs: Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side of the skillet. Then using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
    4. Add Rice: Add the cooked rice to the veggie and egg mixture. Then pour the soy sauce on top. Stir and fry the rice and veggie mixture until warmed through and combined.
    5. Put It All Together: Add the cooked pork back to the rice and veggie mixture and then stir to combine.
    6. Season and Enjoy: Season with additional salt and pepper if needed. Then garnish with chopped green onion if desired.
    A close up on pork fried rice.

    Tips for Making Pork Fried Rice

    Pork fried rice is such a fun recipe to play with! You can go literally any direction you want with this one. Here are a few suggestions for making this recipe your own.

    • More Proteins: You can add more meat to this recipe, like bacon and sausage, or you can change out the protein entirely for something like beef. One of my favorite fried rice recipes is shrimp fried rice. There are so many ways to make this recipe your own, so feel free to switch things up. You can also use precooked leftover meat, just chop it up into bite-size pieces and add it at the end. You won’t have to cook it in the wok first.
    • Add More Veggies: A package of stir fry frozen veggies has definitely made an appearance in my fried rice before. Sometimes you just have to use what you’ve got! That’s the whole point of fried rice really. You’ve got to use up those leftovers and not waste anything! You can add things like broccoli, watercress, green beans, mushrooms, cauliflower, etc.
    • Add Spice: I love a little spice in fried rice every once in a while. You can add red pepper flakes to kick the heat up a notch. You can also add more black pepper if you think it could use a little more heat. Ginger is another great way to get a really warm flavor into the dish that is borderline spicy.

    A bowl of pork fried rice.

    Storing Leftovers

    Pork fried rice makes the ultimate leftovers. Warming the rice up again adds extra flavor and life to the dish, and here is how to store your leftovers.

    • In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 3 days.

    More Fried Rice Recipes

    If you are in the mood for the perfect fried rice recipe, you’ve come to the right place. These fried rice recipes are popular on my blog for a reason, they are simple, delicious, and so full of flavor. You have to try them all!

    • Preheat a large skillet or wok to medium heat. Add 1 tablespoon of sesame oil, pork, onion powder, salt, and pepper. Cook for 5-7 minutes or until no longer pink. Remove from the wok and set aside.

    • Returning to the same wok, add the remaining 2 tablespoons sesame oil, onion, peas, and carrots. Cook until tender.

    • Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

    • Add the cooked rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until warmed through and combined.

    • Add the cooked pork back to the rice and veggie mixture and stir to combine.

    • Season with additional salt and pepper if needed. Garnish with chopped green onion if desired.

    Serves: 8

    Calories382kcal (19%)Carbohydrates59g (20%)Protein16g (32%)Fat8g (12%)Saturated Fat2g (10%)Polyunsaturated Fat3gMonounsaturated Fat3gTrans Fat0.02gCholesterol69mg (23%)Sodium380mg (16%)Potassium322mg (9%)Fiber2g (8%)Sugar1g (1%)Vitamin A1738IU (35%)Vitamin C3mg (4%)Calcium37mg (4%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Side Dish

    Cuisine Asian American

    Keyword pork fried rice

  • Loaded Fries

    Loaded Fries

    For your next cheat day, look no further than these loaded fries with all the fixin’s: melty colby jack cheese, crispy bacon, tangy green onions, and a little kick of jalapenos! They’re so good, you might just forget you’re actually eating a vegetable (potatoes totally count, right?).

    Really, there’s no wrong way to make fries. I love them smothered in melted cheese and bacon, but they’re also tasty covered with carne asada! You’ll have to try both!

    Top-down view of loaded fries in a sheet pan.

    Loaded Cheese Fries Recipe

    Loaded fries are an absolute game-changer when it comes to satisfying your craving for something salty, crispy, and delicious. Imagine a heaping plate of freshly fried, crispy fries, topped with melted cheese, crispy bacon bits, and spicy jalapenos. The combination of flavors and textures is so irresistible. These loaded fries are the ultimate appetizer for any occasion, be it a party or a game day. They’re guaranteed to be a crowd-pleaser, and it’s impossible to resist reaching for just one more fry.

    If you want to take your loaded fries game to the next level, then making them from scratch is the way to go. Not only can you ensure that the fries are perfectly cooked and crispy, but you can also customize the toppings to suit your taste buds. Maybe you want to add some tangy salsa, creamy guacamole, or some extra heat with a drizzle of hot sauce or sriracha mayo. The possibilities are endless!

    Ingredients You’ll Need

    Here’s what I used to make loaded fries! The great thing about making these at home is that you can customize all of the toppings to your liking. See my tips section below for more topping ideas!

    • French Fries: Crispy and golden French fries are what make loaded cheese fries so irresistible. Whether you use store-bought frozen fries or whip up your own batch at home, these crispy taters are the perfect vehicle for all of the other toppings.
    • Colby Jack Cheese: Shredded Colby Jack cheese is the perfect topping for loaded cheese fries. It melts beautifully and adds creamy, cheesy goodness to every bite.
    • Green Onions: Sliced green onions add a pop of color and a subtle onion flavor to the mix. Plus, they make the dish look fancy, even though it’s just a pile of fries.
    • Bacon: Cooked until crispy and crumbled into little bits, bacon takes these loaded fries to the next level. It’s salty, smoky, and adds a satisfying crunch to every bite. Use precooked bacon for easy prep!
    • Jalapeños: Sliced jalapenos add a spicy kick to the dish. They’re not for the faint of heart, but for those who love a little heat, they’re the perfect addition.
    • Famous Fry Sauce: Optional for dipping, famous fry sauce is a tangy and creamy sauce that’s the perfect complement to loaded fries. It makes everything taste better. Trust me, you’ll want to dunk every fry in it.

    How to Make the Best Loaded Fries

    Who says you need to be a master chef to impress your friends with delicious food? Loaded fries are the ultimate game day or party food, and the best part is, they’re beyond easy to make. With just a few simple ingredients and a sprinkle of creativity, you’ll have a plate of crispy fries topped with gooey cheese, crispy bacon, and spicy jalapenos that will have everyone drooling. Trust me, once you serve up a plate of these bad boys, you’ll be the MVP of the gathering.

    1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit or to the temperature noted on the back of the fry package.
    2. Bake Fries: Add the fries to a rimmed baking sheet and then cook according to package instructions or until extra crisp, stirring after 10 minutes. Alternatively, you can also cook the fries in the air fryer and transfer the cooked fries to a baking sheet after they are cooked and crisp.
    3. Broil: Once the fries are crisp, remove them from the oven. Then change the temperature on the oven to the broil option to 500 degrees Fahrenheit.
    4. Add Bacon and Cheese: Top the fries with shredded cheese and cooked crumbled bacon. Then place the fries back into the oven for 1-3 minutes or until the cheese is melted.
    5. Add Toppings and Serve: Top with green onions, sliced jalapenos, and serve with my famous fry sauce. Enjoy!
    4-photo collage of toppings being added to fries.

    Tasty Variations

    Don’t settle for boring fries when you can easily take them to the next level with a little customization! Whether you’re feeling spicy or craving something cheesy, loaded fries are the perfect canvas for all of your favorite toppings, so get creative and make them your own.

    • French Fries: Any kind of fries will work! Waffle fries, sweet potato fries, steak fries…the choice is yours!
    • Cheese: I love freshly shredded cheese, but my homemade cheese sauce would also be amazing. Switch up the cheese and use any variation you would like.
    • Toppings: There are endless possibilities for toppings. Chopped tomatoes, avocados, guacamole, salsa, sour cream, olives, beans, and onions are all great options!
    • Dips or Sauces: I have so many delicious sauces and dips that would be delicious with these fries. Try homemade ranch, blue cheese dip, copycat Cane’s sauce or sriracha mayo!
    • Add Protein or Meat: Try adding beef, chicken, chili, or beans.

    Closeup of a cheese fry being pulled from the pan.

    How Long Do Loaded Fries Last?

    Once you load your fries up with all the cheesy, bacon-y goodness, they are best enjoyed immediately for maximum deliciousness. While you can store leftovers in the fridge for a few days, the fries will lose their crispiness and the toppings won’t be as fresh. So, don’t wait too long to devour this tasty snack and savor every crispy bite while they last!

    A fry being picked up.

    Other Great Game Day Appetizers:

    Whether it’s a party, game day, or movie night with friends and family, here are a few more great appetizer recipes to bring to the table! They whip up in a snap and are so hearty and delicious! You’re going to love them!

    Print

    Loaded Fries

    For your next cheat day, look no further than these loaded fries with all the fixin's: melty colby jack cheese, crispy bacon, tangy green onions, and a little kick of jalapenos! They're so good, you might just forget you're actually eating a vegetable (potatoes totally count, right?).
    Course Appetizer, Snack
    Cuisine American
    Keyword loaded cheese fries, loaded fries, loaded fries recipe
    Prep Time 10 minutes
    20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 614kcal
    Author Alyssa Rivers

    Ingredients

    • 16 ounces french fries, frozen or homemade fries
    • 2 cups Colby jack cheese, shredded
    • green onion, sliced
    • bacon, cooked and crumbled
    • jalepeno, sliced
    • 1/4 cup famous fry sauce, optional for dipping

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit or to the temperature noted on the back of the package.
    • Add the fries to a rimmed baking sheet and cook according to package instructions or until extra crisp, stirring after 10 minutes. Alternatively, you can cook the fries in the air fryer and transfer the cooked fries to a baking sheet after they are cooked and crisp.
    • Once the fries are crisp, remove them from the oven. Change the temperature on the oven to the broil option to 500 degrees Fahrenheit.
    • Top the fries with shredded cheese and cooked crumbled bacon. Place the fries back into the oven for 1-3 minutes or until the cheese is melted.
    • Top with green onions, and sliced jalapenos, and serve with my famous fry sauce. Enjoy!

    Nutrition

    Serving: 1cup | Calories: 614kcal | Carbohydrates: 38g | Protein: 19g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 67mg | Sodium: 1105mg | Potassium: 588mg | Fiber: 5g | Sugar: 3g | Vitamin A: 689IU | Vitamin C: 7mg | Calcium: 465mg | Iron: 2mg
  • Dunkaroo Dip

    Dunkaroo Dip

    If you are looking for a quick and easy treat for a special occasion, this Dunkaroo Dip is your new go-to! It’s a sweet dip perfect for cookies, apples, and graham crackers. It’s colorful and absolutely addicting!

    I am a sucker for a good dip. Whether they are sweet or savory, I just love snacking on a yummy dip. I make them for almost every party because they are a great way to get people comfortable and a little food in their bellies. If you are looking for savory dips for your next party, I have recipes for you. You’ve got to try this Whipped Feta Dip, this amazing Creamy Ranch Poolside Dip, and this warm Spinach Dip.

    A hand dipping a vanilla wafer cookie into dunkaroo dip.

    Homemade Dunkaroo Dip

    I think that no party is complete without a dip! Whether it’s a gameday watch party and you’re serving beer cheese dip, or it’s a baby shower and you set out a cream cheese fruit dip, parties need dips! That’s why I love this dunkaroo dip so much. It’s basically a cake without all the hassle, and all the cake! My favorite part of the cake is the frosting, so this dip really delivers all of my favorite things. It’s absolutely perfect for birthdays!

    You will need funfetti cake mix, that you bake in the oven before adding it to the recipe to keep it safe to eat. Add some whipped cream, vanilla pudding and sprinkles and you have an addictingly delicious dip that will be gone in minutes! You could also make this a chocolate dip by adding chocolate pudding and chocolate chips. It’s one of the best dessert dips I’ve ever had, I think you are going to love it too!

    Ingredients

    Here are the ingredients for your dunkaroo dip. You will also need things to dip into your mixture, so when you are at the store keep that in mind. Some of my favorite dippers are things like teddy grahams, pretzels, fresh fruit, and butter cookies. You can really use whatever you like best! You can find the measurements below in the recipe card.

    • Funfetti Cake Mix: You will bake the cake mix for 5 minutes to make it safe to eat! A lot of people worry about eating this dip because they think it’s raw flour, but it has been cooked to make it safe to eat.
    • Whipped Topping: You can buy a tub of cool whip or you can make your own homemade whipped cream.
    • Vanilla Pudding or Yogurt: I like to use yogurt to add a little tangy flavor, but it’s amazing with prepared vanilla pudding too!
    • Rainbow Sprinkles: You will fold sprinkles in at the end to add in extra fun!
    Process photos showing how to bake the cake mix, then add the ingredients and mix.

    Dunkaroo Dip Recipe

    The most important step in this dunkaroo dip recipe is baking the box cake mix. This gets rid of all of the potentially harmful bacteria. You are adding dry cake mix in this dip, so since you won’t be baking it like a cake you need to pop it in the oven to make it safe. This funfetti cake batter dip is so easy from there. You just add the rest of the ingredients and mix! It’s a quick and easy cake batter dip recipe that everyone will love.

    1. Bake Cake Mix: Heat treat the cake mix to make it safe to eat raw by spreading it out evenly onto a baking sheet. Bake at 350 degrees Fahrenheit for 5 minutes, stirring halfway through to prevent burning. Then let it cool completely.
    2. Mix Ingredients: In a large bowl add the cooled cake mix, whipped topping, and vanilla pudding. Then whip with a hand mixer until fluffy and no lumps of cake mix remain.
    3. Add Sprinkles: Fold in the rainbow sprinkles.
    4. Enjoy: Serve with a variety of cookies, such as graham crackers, animal crackers, vanilla wafers.

    Tips for Making Dunkaroo Dip

    This popular snack from the 90s is making a strong comeback! There is every reason to make this dunkaroo dip for your next birthday party. I know it was one of my favorite childhood snacks. Here are some tips to make this dip even more fun.

    • Make It Gluten Free: If you are serving this dip to guests with a gluten sensitivity, you can make it gluten free by buying a gluten free cake mix. They have a lot of options these days, and you should be able to find a funfetti gluten free cake mix. If not, there are definitely yellow cake mixes that are gluten free that will taste just as great. Make sure to offer gluten free dippers like fresh fruit!
    • Bake Your Own Dunking Cookies: If you are into making things yourself, baking your own dunking cookies can take this funfetti dip to the next level. I love making butter cookies and classic sugar cookies. You could really dip any kind of cookie in this dip because it really tastes like an amazing frosting. It goes great with so many flavors!
    • Type of Sprinkles: Avoid using nonpareil sprinkles as they have a tendency to bleed color resulting in an unappetizing gray color. Aside from that, you can get creative with the types of sprinkles you add.

    An overhead view of dunkaroo dip with sprinkles and nilla wafers.

    Storing Leftovers

    I love this simple dunkaroo dip because it’s great for making ahead and it stores really well. So here are my tips for keeping your dip fresh and flavorful.

    • In the Refrigerator: This dip can be made in advance and stored in the fridge in an airtight container for up to 4 days. It is best to give the dip a good stir before serving if it has been chilled.

    More Dessert Dips

    If you are on the hunt for more perfect dessert dips, look no further! These are some of the easiest and tastiest dessert dips out there. I absolutely love these recipes because they are simple, delicious, and always a hit!

    Print

    Dunkaroo Dip

    If you are looking for a quick and easy treat for a special occasion, this Dunkaroo Dip is your new go-to! It's a sweet dip perfect for cookies, apples, and graham crackers. It's colorful and absolutely addicting!
    Course Appetizer, Dessert
    Cuisine American
    Keyword cake mix dip, Dessert Dip, dunkaroo dip, funfetti dip, whipped cream dip
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 3 Cups
    Calories 780kcal
    Author Alyssa Rivers

    Ingredients

    • 1 box funfetti cake mix
    • 1 8 ounce container whipped topping thawed
    • ¾ cup vanilla pudding or yogurt
    • ¼ cup rainbow sprinkles

    Instructions

    • Heat treat the cake mix to make it safe to eat raw by spreading it out evenly onto a baking sheet. Bake at 350 degrees Fahrenheit for 5 minutes, stirring halfway through to prevent burning. Let it cool completely.
    • In a large bowl add the cooled cake mix, whipped topping, and vanilla pudding. Whip with a hand mixer until fluffy and no lumps of cake mix remain.
    • Fold in the rainbow sprinkles.
    • Serve with a variety of cookies, such as graham crackers, animal crackers, vanilla wafers.

    Nutrition

    Calories: 780kcal | Carbohydrates: 154g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 1024mg | Potassium: 93mg | Fiber: 4g | Sugar: 104g | Vitamin A: 149IU | Calcium: 150mg | Iron: 2mg
  • Brioche French Toast

    Brioche French Toast

    Move over regular French toast, there’s a new brunch boss in town and it’s made with brioche bread! With its buttery richness and pillowy texture, it’s like biting into a cloud of happiness. Trust me, once you’ve had brioche French toast, there’s no going back to the basic stuff. It’s breakfast, elevated!

    There’s nothing better than starting your day off with a hearty breakfast. This brioche French toast is a must-make, but you’ll have to pair it with some delicious oven-baked bacon, scrambled eggs, and homemade buttermilk syrup!

    2 slices of brioche French toast stacked on top of each other.

    Brioche French Toast Recipe

    French toast made with homemade brioche bread is a breakfast that’s worth waking up for! It’s like biting into a fluffy cloud of sweetness that just melts in your mouth. The texture is perfect – it’s soft on the inside, with a slightly crispy crust on the outside, making each bite a joy to eat.

    If you’re looking to impress your friends or family with your breakfast skills, then brioche French toast is the way to go! It’s a dish that’s sure to please even the pickiest eaters. Plus, it’s versatile – you can add your favorite toppings, whether it’s fresh berries, whipped cream, Nutella, or caramel sauce! With a breakfast that’s so delicious, you’ll be looking for excuses to make it all week long. So go ahead, grab a fork, and dig in to soft, fluffy goodness!

    Ingredients Needed

    Who says you need a complicated recipe for a delicious breakfast? With just a few simple ingredients like brioche bread, eggs, and cinnamon, you can make the ultimate French toast! And the best part? You can customize it with all of your favorite toppings, from fresh berries to buttermilk syrup and everything in between!

    • Brioche Bread, Thickly Sliced: Brioche bread is the star of the show when it comes to making French toast. Its buttery and fluffy texture gives a perfect base for the egg mixture. You can use store-bought brioche, but I recommend making your own for the best flavor! Find my full recipe here.
    • Large Eggs: Eggs are a must-have when making French toast. They are the binding agent that holds everything together. Be sure to use large eggs for the perfect custard texture.
    • Cinnamon: Cinnamon adds warmth and depth to the French toast. It’s a classic spice that goes perfectly with the sweetness of the bread. If you’re not a fan of cinnamon, you can also substitute it with nutmeg or cardamom.
    • Heavy Whipping Cream: Heavy whipping cream adds richness and creaminess to the custard mixture. If you don’t have heavy whipping cream on hand, you can also use whole milk or half-and-half.
    • Brown Sugar: Brown sugar gives a caramel-like sweetness to the French toast. It’s the perfect complement to the buttery brioche bread.
    • Vanilla Extract: Vanilla adds a subtle sweetness to the French toast. It’s a must-have ingredient that enhances the overall flavor of the dish. Try making your own blend using my recipe here!
    • Butter: Butter is the perfect fat to use when cooking French toast. It adds a rich, buttery flavor to the dish and helps prevent sticking.

    How to Make the Best Brioche French Toast

    Looking for a breakfast that’s easy to make and guaranteed to make your morning better? Brioche French toast is the answer! With just a few simple ingredients and a hot skillet, you can whip up a breakfast that’s sweet, buttery, and super delicious. So start your day off right and treat yourself to a slice (or two) of this delicious dish! Let’s get started.

    1. Slice Bread: Slice your brioche loaf into about 1 ½ inch slices, they should be fairly thick.
    2. Prepare Egg Mixture: In a large bowl, add your eggs, cinnamon, whipping cream, and sugar. Whisk to combine well.
    3. Coat: Take each piece of brioche and fully submerge it in your egg mixture, then place each soaked piece flat in a pan, pour any remaining liquid evenly over the bread and allow the bread to sit and soak the liquid up a bit.
    4. Heat Skillet: Heat up a large skillet on your stove over medium high heat and then melt some butter into the pan, about 2 tablespoons.
    5. Cook: Place a few slices of the soaked bread into the heated and buttered skillet and cook for 2-3 minutes on each side.
    6. Serve: Once the french toast is all cooked, serve fresh with your favorite toppings!
    Collage of egg mixture being prepared and bread being dipped in it.

    Ways to Perfect Your Brioche French Toast

    Follow these simple tips and your brioche French toast will be nothing short of perfection! Thick slices of bread, a flavorful custard mixture, and a perfectly golden brown exterior are just a few steps away!

    • Use Thick Slices: Cut your brioche bread into thick slices to ensure that it absorbs the custard mixture without falling apart.
    • Let Flavors Meld: Let your custard mixture rest for a few minutes before dipping the bread to allow the ingredients to meld together for a more flavorful French toast.
    • Cook Over Medium Heat: Use a non-stick skillet and heat it up on medium heat. Add butter to the skillet and let it melt before adding the soaked bread. One of the most common mistakes I see is that people cook their French toast on too hot of a pan, and the outsides end up burning.
    • Cook in Batches: Don’t overcrowd the skillet – cook your brioche French toast in batches for the best results.
    • Keep Warm: Keep the cooked French toast warm in a 200°F oven while you cook the rest of the batches.
    • Add Your Favorite Toppings: Don’t forget the toppings! Maple syrup, whipped cream, fresh berries, and powdered sugar are all delicious options to customize your brioche French toast with.

    Syrup being poured over French toast.

    Storing Leftovers / Making Ahead

    I suggest making this dish to eat fresh, but you can also store the leftovers in the fridge in an airtight container for about 5 days.

    Brioche French toast is also great for making ahead! You can prepare the french toast the night before, leaving the bread and eggs to soak in the fridge covered and cook it fresh in the morning. Not only does it make mornings less chaotic, but makes the French toast more flavorful!

    Two slices of brioche French toast, one has a bite taken out of it.

    More Breakfast Favorites

    Start your day off right with a few of my other favorite breakfast recipes. They’re all so hearty and delicious! They are super easy to make too, which makes them perfect for busy mornings. I know they’ll quickly become a staple at your house!

    Print

    Brioche French Toast

    Move over regular French toast, there's a new brunch boss in town and it's made with brioche bread! With its buttery richness and pillowy texture, it's like biting into a cloud of happiness. Trust me, once you've had brioche French toast, there's no going back to the basic stuff. It’s breakfast, elevated!
    Course Breakfast
    Cuisine American
    Keyword brioche french toast, brioche french toast recipe
    Prep Time 45 minutes
    Cook Time 15 minutes
    Total Time 1 hour
    Servings 6 people
    Calories 251kcal
    Author Alyssa Rivers

    Ingredients

    • 1 loaf brioche bread thickly sliced
    • 5 large eggs
    • 2 teaspoons cinnamon
    • ¼ cup heavy whipping cream
    • 1 tablespoon brown sugar
    • 1 teaspoon vanilla
    • Butter for cooking

    Instructions

    • Slice your brioche loaf into about 1 ½ inch slices, they should be fairly thick.
    • In a large bowl, add your eggs, cinnamon, whipping cream, and sugar. Whisk to combine well.
    • Take each piece of brioche and fully submerge it in your egg mixture, then place each soaked piece flat in a pan, pour any remaining liquid evenly over the bread and allow the bread to sit and soak the liquid up a bit.
    • Heat up a large skillet on our stove over medium high heat and melt some butter into the pan, about 2 tablespoons.
    • Place a few slices of the soaked bread into the heated and buttered skillet and cook for 2-3 minutes on each side.
    • Once the french toast is all cooked, serve fresh with your favorite toppings!

    Nutrition

    Calories: 251kcal | Carbohydrates: 30g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 320mg | Potassium: 146mg | Fiber: 3g | Sugar: 6g | Vitamin A: 347IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 3mg
  • Flatbread Pizza

    Flatbread Pizza

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    Flatbread pizza is a simple and delicious recipe that is easier to make than regular pizza. With a thin and chewy flatbread crust that is topped with your favorite pizza toppings, it’s even better than takeout and always a hit!

    I am a HUGE pizza fan. I definitely don’t feel guilty about it either. Some things in life were meant to be enjoyed, and pizza is at the top of that list. If you love pizza too, you’ve got to try this Bubble Pizza, this amazing and simple White Pizza, and this yummy Taco Pizza.

    Flatbread pizza on a piece of parchment with fresh basil on top.

    Flatbread Pizza Recipe

    I love this flatbread pizza recipe for so many reasons! For starters, it’s made on flatbread instead of a traditional pizza dough. That makes it easier to make without compromising on flavor. Flatbread is a delicious thin bread kind of like naan or pita bread, and it can be flavored or plain. You can pick it up from the store in the bread section, or you can make your own at home with the recipe I’ve linked below. Either way you make it, flatbread pizza might be your new favorite.

    The amazing thing about pizza when you make it at home is that you can literally make it exactly the way you want it! When I’m making one just for me, I love a drizzle of olive oil and some mushrooms and parmesan cheese. Sometimes I’ll add some spinach for a pop of color. You can add things like pesto, sausage, garlic, and really any pizza sauce you like. I share more of my favorite pizza sauce recipes below in the recipe box.

    Ingredients

    The key to a good flatbread pizza is, of course, the flatbread! I love making my own simple flatbread at home because it tastes better than store bought and you can pop them in the freezer. Then they are ready to pull out anytime you need them. You can also buy a lot of great options from the store. The measurements are listed below in the recipe card.

    • Flatbread: Flatbread is a simple, very flat dough. It’s similar to pita bread and makes the perfect simple crust for pizza. I love making my own, but there are a lot of great options at the grocery store too.
    • Marinara Sauce: Homemade pizza sauce is just what this pizza needs! The sauce is so easy to make, but if you are in a rush you can definitely pick up your favorite brand at the store.
    • Mozzarella Cheese: This is the key to a perfectly melty pizza. You can add other cheeses as well, but I think every pizza needs mozzarella.
    • Pepperoni: You can buy whatever type of meat you like, but my family definitely prefers pepperoni.
    • Basil Leaves: Fresh basil leaves add a pop of flavor and color. It really makes a difference!
    Process photos showing how to add all the ingredients together.

    How To Make Flatbread Pizza

    Because you are using flatbread that is already baked, you just have to cook this flatbread pizza in the oven until the cheese is melted. It’s a no fuss recipe that anyone can perfect. You won’t have to worry about whether it’s done or not, and it also makes the perfect freezer pizza. More about that below!

    1. Prep: Preheat oven to 400 degrees Fahrenheit.
    2. Line Pans: Line a baking sheet with parchment paper and place the flatbreads on the prepared pan.
    3. Add Sauce: Spread ¼ cup marinara sauce over each flatbread.
    4. Add Toppings: Top each flatbread with ½ cup mozzarella cheese, and 10 slices of pepperoni.
    5. Bake: Bake for 8-10 minutes until the flatbread is golden and crisp around the edges. If desired, broil for 1-2 minutes to brown the cheese.
    6. Garnish: Garnish with fresh basil leaves and red pepper flakes if desired.
    7. Enjoy: Slice and enjoy!
    Flatbread pizza cut into three pieces.

    Tips for Making Flatbread Pizza

    Homemade flatbread pizza has a simple crust, so the toppings are really what make this pizza shine. You can follow my exact recipe, or use these tips below to make an entirely new pizza that your whole family will love.

    • Add Veggies: Adding things like mushrooms, cherry tomatoes, spinach, bell peppers, and red onion can really take your pizza to the next level! I really like a simple Margherita flatbread pizza, but adding more toppings can always be fun. Other ideas are black olives, sliced tomatoes, and fresh arugula. The key to a great pizza is flavor combinations that you know you will love, so keep that in mind when adding your toppings.
    • Use A Different Sauce: Flatbread toppings can be anything you want! I like a simple tomato sauce, but my kids especially love white pizza sauce. You can also make Alfredo sauce and add chicken and bacon on top for a really simple and creamy pizza. If you are making a white pizza, add some balsamic vinegar and fresh herbs to really make those flavors stand out!
    • Add Meat: My family is all about pepperoni pizza, but there is no reason to just stick to that. I love adding chicken, sausage, bacon, and prosciutto on my pizza. Maybe not all at the same time! But pretty close. The more the merrier I say!

    A hand picking up a piece of pizza.

    Storing Leftovers

    Flatbread pizza makes great leftovers because you can reheat it again and again, and it will still taste amazing. You can pop your pizza in the freezer for an easy freezer meal when you are in a rush. Here are my tips for storing leftovers and meal prep.

    • In the Refrigerator: You can store your leftover pizza in the fridge for up to 5 days. Make sure it’s in an airtight container so that the bread doesn’t get dry and stale.
    • In the Freezer: You can put your assembled pizza in the freezer. Follow this recipe for the assembly of the pizza, and then before you bake it, wrap it in plastic wrap and pop it in the freezer. You can store it for up to 3 months, and pop it in the oven whenever you need it. When you do bake it, put it on a parchment lined pan and bake at 400 degrees until the cheese has melted. That should be for about 10-15 minutes depending on how frozen it is and your oven. Just keep your eye on it and wait until that cheese starts to move around.

    More Pizza Inspired Recipes

    If it has the word pizza in it, my kids are in! Because of that, I have lots of pizza inspired recipes that are fun, unique, and super delicious. Here are a few of my favorites that are quick and easy, and sure to please a crowd!

    • Preheat oven to 400 degrees Fahrenheit.

    • Line a baking sheet with parchment paper and place the flatbreads on the prepared pan.

    • Spread ¼ cup marinara sauce over each flatbread.

    • Top each flatbread with ½ cup mozzarella cheese, and 10 slices of pepperoni.

    • Bake for 8-10 minutes until the flatbread is golden and crisp around the edges. If desired, broil for 1-2 minutes to brown the cheese.

    • Garnish with fresh basil leaves and red pepper flakes if desired.

    • Slice and enjoy!

    Serves: 4

    Serving1flatbreadCalories284kcal (14%)Carbohydrates5g (2%)Protein17g (34%)Fat22g (34%)Saturated Fat11g (55%)Polyunsaturated Fat1gMonounsaturated Fat8gTrans Fat0.3gCholesterol64mg (21%)Sodium959mg (40%)Potassium280mg (8%)Fiber1g (4%)Sugar3g (3%)Vitamin A644IU (13%)Vitamin C4mg (5%)Calcium295mg (30%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, lunch

    Cuisine American, Italian American

    Keyword flatbread pizza

  • Easy Moo Goo Gai Pan

    Easy Moo Goo Gai Pan

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Moo Goo Gai Pan is a classic Chinese dish! Tender chicken pieces and mushrooms with crisp vegetables such as carrots, water chestnuts, and snow peas all stir-fried together with a savory sauce. Way better than take out and it only 20 minutes!

    I am all about skipping the take out and making Chinese food at home. If you love Chinese food as much as I do try this Skinny Slow Cooker Kung Pao Chicken, Awesome Kung Pao Shrimp or Instant Pot Beef and Broccoli.

    Moo Goo Gai pan on a dish.

    Moo Goo Gai Pan Recipe

    Seriously! Skip takeout and make this at home. It’s one of my all-time favorite Chinese dishes. Don’t get me wrong, I love me some takeout, but I also love to make moo goo gai pan at home and enjoy it in the comfort of my sweatpants. It is so much better than I thought it could ever be! The combo of tender chicken pieces and crisp veggies all in a savory sauce is amazing. You are going to love how easy and delicious this moo goo gai pan recipe is! It truly is better than takeout.

    There is little to no seasoning on moo goo gai pan. Just the perfect sweet and savory sauce that enhances all the flavors in this dish! You will have dinner on the table in less than 20 minutes. If you are craving Chinese food, skip those expensive food delivery apps and make this Moo Goo Gai Pan recipe instead! You won’t regret it and your family will love every bite!

    Where Does Moo Goo Gai Pan Come From?

    Moo Goo Gai Pan is best known for being a popular Chinese takeout dish. It’s part of Cantonese cuisine and usually includes chicken and mushrooms that are served with other vegetables depending on your preference and where it is prepared. It’s a quick and easy Chinese dish that is now modernized into an American-Chinese stir fry.

    Ingredients for Moo Goo Gai Pan

    This is everything you need to make a delicious moo goo gai pan stir fry! All the flavors from the ingredients blend so well together to make this a fresh and hearty meal. Check out the recipe card for exact measurements!

    • Olive Oil: Used to cook the chicken in.
    • Chicken Thighs: I cut my chicken thighs into 1 inch chunks but if you like the classic Chinese thin sliced cuts of meat that will work too. Just be sure not to overcook your sliced chicken since it is thinner. If you don’t want to use thigh meat, you can also use boneless skinless chicken breasts.
    • Salt and Pepper: Help to enhance all of the tasty flavors of moo goo gai pan. Season to taste!
    • Vegetables: The great thing about stir fries is that you can throw in leftover veggies that you have in the fridge. I used carrots, mushrooms, water chestnuts, and snow peas! Bok choy, bamboo shoots, celery, or cabbage are great options as well.
    • Chopped Green Onions and Sesame Seeds: For garnish! These add a little extra flavor and also give the moo goo gai pan great presentation.

    For the Sauce:

    • Chicken Broth: This is the liquid gold that makes the moo goo gai pan sauce come to life! It adds depth of flavor and richness to the dish.
    • Soy Sauce: This umami bomb ties everything together in the sauce. It gives the dish that classic savory taste we all know and love.
    • Brown Sugar: Sweet, sweet brown sugar! This guy brings balance to the moo goo gai pan sauce by adding a touch of sweetness that complements the salty and savory flavors.
    • Garlic: This tiny but mighty ingredient packs a flavorful punch in the sauce. It adds a subtle yet powerful garlicky aroma and taste that will make your mouth water.
    • Hoisin Sauce: This sweet and savory sauce is a staple in Chinese cuisine, and it adds a unique flavor to the moo goo gai pan sauce.
    • Sesame Oil: Just a small amount of sesame oil goes a long way in adding nuttiness and depth to the sauce.
    • Cornstarch: Cornstarch is the key to achieving the perfect consistency in the moo goo gai pan sauce. It thickens the sauce just enough to coat the chicken and veggies without being too heavy.
    • Water: Last but not least, water! It’s what helps to bring all the ingredients together and create a delicious, cohesive sauce. It’s like the glue that holds everything together, and also helps to adjust the sauce’s consistency.

    Recipe for Moo Goo Gai Pan

    You can’t go wrong with this Chinese dinner staple. It’s quick, simple to make and served up hot and ready in less than 20 minutes. Time to gather up your ingredients and a saucepan! This saucy, savory dish is the perfect solution for a hungry family on busy weeknights.

    1. Cook Chicken: In a large skillet or wok add the olive oil and turn to medium high heat. Then salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.
    2. Sauté Vegetables: Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snow peas and sauté for a minute more.
    3. Whisk Sauce Ingredients: To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.
    4. Combine: Add the chicken back to the wok and pour the sauce on top and let simmer until it starts to thicken.
    Process of making moo goo Gai pan.

    Tips and Tricks

    This moo goo gai pan recipe is foolproof and really hard to get wrong. But here are a few extra tips to make sure your meal turns out as delicious as your favorite Chinese restaurant!

    • Vegetable Size: It’s best to cut the vegetables all the same size and width. This will help ensure that they cook evenly and at the same rate.
    • Don’t Overcook the Veggies: Moo goo gai pan is all about fresh, crisp veggies. To ensure they retain their texture and flavor, don’t overcook them. They should be tender but still have a bit of crunch.
    • Don’t Overcrowd the Pan: When cooking the chicken and veggies, make sure not to overcrowd the pan. This can cause the ingredients to steam instead of sear, resulting in a mushy texture.
    • Cutting Chicken: When cutting the chicken a simple trick is to place the chicken in the freezer for about 20 to 30 minutes. Letting the chicken become hard but not frozen helps cut the chicken easier. Be sure to cut against the grain for best results. At this time, it is best to slice the chicken into thin slices or one inch chunks depending on what you prefer.
    • Keep Your Wok Hot: Make sure your wok or skillet is always hot when cooking the chicken and vegetables. This will help them become seared to perfection!
    • Serve With Rice: Moo goo gai pan is traditionally served with steamed rice, which helps to soak up the delicious sauce and balance out the flavors. Yum!

    Moo goo gai pan in a staub pan.

    Storing Leftovers

    If you have leftover moo goo gai pan, keep it! It’s so easy to heat up for a quick and delicious lunch. Chinese food is one of those things that tastes just as good the next day.

    • In the Refrigerator: Store in an airtight container for 3-4 days.
    • Reheating: Reheat over the stove at medium heat until warmed through. Make sure the internal temperature of your chicken reaches 165 degrees Fahrenheit. Enjoy with white rice.

    Moo goo gai pan on a white plate.

    More Amazing Asian Recipes to Try

    If you loved this moo goo gai pan, here are a few more recipes to add to the lineup! They are super easy to throw together and the whole family will be raving about their delicious flavor. Need more dinner inspiration? Check out my full list of Asian-inspired recipes here.

    • In a large skillet add the olive oil and turn to medium high heat. Salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.

    • Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snowpeas and sauté for a minute more.

    • To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.

    • Add the chicken back to the wok and pour the sauce on top and let simmer until it starts to thicken.

    Originally posted January 26, 2020
    Updated on March 30, 2023

    Serves: 4

    Calories419kcal (21%)Carbohydrates22g (7%)Protein23g (46%)Fat27g (42%)Saturated Fat6g (30%)Cholesterol111mg (37%)Sodium750mg (31%)Potassium706mg (20%)Fiber4g (16%)Sugar10g (11%)Vitamin A7998IU (160%)Vitamin C21mg (25%)Calcium37mg (4%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine Asian American, Chinese

    Keyword Moo Goo Gai Pan, Moo Goo Gai Pan Recipe

  • Tuna Steak

    Tuna Steak

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    There’s no reason to save Tuna Steaks for eating out, make them yourself for a gourmet restaurant experience in the comfort of your home. Not only are they full of healthy nutrients, they are delicious and a real treat any day of the week.

    I love all things sushi. If sushi is on the menu, I am definitely ordering it! I love tuna especially. I never really cooked with tuna at home because I thought it would be too difficult to cook, and I didn’t want to mess it up. But it’s actually easier to work with than you think! You’ll fall in love with these tuna steaks. Then you’ll have to try this Seared Ahi Tuna, this delicious Tuna Melt, and this yummy Poke Bowl with Tuna.

    Seared ahi tuna steak on a plate cut up with a dipping sauce.

    Tuna Steak

    Tuna steaks are the best addition to any salad (especially this Asian Ramen Salad), or just served on top of some rice along with garlic edamame. They are so juicy and flavorful, and a great dish to serve for a special occasion. You can actually find tuna for a great price, which makes this dish a great option any day of the week. I ended up making this recipe twice in one week because we all loved it so much!

    I answer a lot of questions about what kind of tuna to choose and how to pick out the best piece in my tip box below. The best part about this recipe is it takes just minutes to cook! If you didn’t want to let it marinade, you can have these stakes ready in under 10 minutes. It’s flavorful and really unique! You can add more to the meal to make it more filling. I prefer serving them with instant pot rice and air fryer green beans.

    Ingredients

    You could get away with less ingredients than this, but I like to make a yummy marinade for these tuna steaks. It’s fun to add different flavors because you get a whole new experience each time. You could add things like honey, sesame seeds, parsley, and cayenne pepper. I love switching up the flavors all the time. You can find the measurements below in the recipe card.

    • Water: This is to make the marinade.
    • Lemon Juice: Acid goes great with tuna, and helps to bring out all the amazing flavors.
    • Soy Sauce: Soy sauce is a fermented bean sauce that is salty and full of flavor. You can choose a low sodium version if you are worried about the salt content.
    • Sesame Oil: It’s nutty and so flavorful, you’re going to love it!
    • Cardamom: This adds warmth and sweetness to the dish.
    • Thyme: Fresh or dried thyme goes great with tuna.
    • Pepper: Freshly ground black pepper has more flavor, I always use it in the recipes that call for pepper.
    • Garlic: Garlic cloves are the perfect pair with these other ingredients.
    • Tuna Steaks: You should be able to find tuna steaks at your local grocery store in the fish section. Mine were a little less than an inch thick.
    Process photos showing how to make the marinade and cook the tuna.

    Tuna Steak Recipe

    If you are confident cooking a regular steak, then you are overqualified for cooking a tuna steak. All you do is marinade and sear on a skillet! I prefer to use my cast iron, but a non-stick skillet will work great. Make sure that you pay attention to how thick your steak is because a thinner steak will cook faster, and a thicker steak may need a few more minutes on both sides. If you are cooking on a grill, then they will likely cook faster than on the skillet. The steaks should be seared on the outside and medium-rare on the inside.

    1. Mix Marinade: In a mixing bowl, combine your water, lemon juice, soy sauce, sesame oil, cardamom, thyme, and minced garlic. Then mix until well combined.
    2. Add Marinade to Steaks: Pour your marinade into a large plastic bag and then place your tuna steaks in the bag with the marinade. Push out as much air as you can and thoroughly coat the steaks in the marinade.
    3. Marinade for 20 Mins: Allow the tuna steaks to marinate for 20 minutes at room temperature.
    4. Cook in Skillet: Heat a skillet over medium high heat, once the steaks are marinated and ready, then remove them from the bag and then place them on the heated skillet, cook each side for about 2 minutes. Brush the steaks with more of the marinade as they cook to add more flavor.
    5. Rest: Once you have cooked both sides of each steak remove them from the skillet, the internal temperature should reach 125 degrees fahrenheit. Allow them to rest for 2 minutes, they will continue to cook while they rest.
    6. Eat: Enjoy fresh!
    Seared tuna steaks in a pan.

    Tips for Making Tuna Steak

    I think we’ve all assumed that tuna steaks are hard to cook and expensive. Now that we know differently, here are a few more tips to make this recipe a huge hit. You and your family are going to love this one!

    • Type of Skillet: I prefer to use my cast iron skillet. I have a very well-seasoned skillet which makes it pretty non-stick. Fish can stick to the pan if your pan isn’t hot enough and properly seasoned. Make sure to follow the instructions with the heat, or use a non-stick skillet if you are worried. The last thing you want is half of your steak sticking to the bottom of the pan!
    • Choosing Tuna Steaks: If you have never bought a tuna steak before, don’t be intimidated! They should be in the seafood section at your local grocery store. You can even find them for a good price most of the time. The color should be a nice dark pink. If it is turning brown or looks dull and matte, then that is an older steak and won’t taste as good. The steaks I chose were 4 ounces each and about an inch or ¾ of an inch thick. If you choose a thinner steak, you will not need to cook them for as long to get them to the perfect temperature. Make sure to not overcook your steak or it can become chewy and dry, and way less flavorful. Any kind of tuna will work, I prefer sushi-grade tuna like ahi tuna, bigeye tuna, yellowfin tuna, or bluefin tuna.

    A close up on the dish with a fork taking a slice.

    Storing Leftovers

    Tuna steaks are best eaten fresh. You definitely don’t want to be making these ahead of time for your guests. If you do have leftovers, then here is how to store them.

    • In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 3 days.

    More Seafood Recipes

    Seafood is packed with flavors and nutrients. My kids actually love seafood if it doesn’t taste “fishy”, and all of these recipes are delicious and a crowd pleaser. I think your family will love them as much as mine does!

    • In a mixing bowl, combine your water, lemon juice, soy sauce, sesame oil, cardamom, thyme, and minced garlic. Mix until well combined.

    • Pour your marinade into a large plastic bag and place your tuna steaks in the bag with the marinade. Push out as much air as you can and thoroughly coat the steaks in the marinade.

    • Allow the tuna steaks to marinate for 20 minutes at room temperature.

    • Heat a skillet over medium high heat, once the steaks are marinated and ready, remove them from the bag and place them on the heated skillet, cook each side for about 2 minutes. Brush the steaks with more of the marinade as they cook to add more flavor.

    • Once you have cooked both sides of each steak remove them from the skillet, the internal temperature should reach 125 degrees fahrenheit. Allow them to rest for 2 minutes, they will continue to cook while they rest.

    • Enjoy fresh!

    Serves: 4

    Calories189kcal (9%)Carbohydrates2g (1%)Protein15g (30%)Fat13g (20%)Saturated Fat2g (10%)Polyunsaturated Fat5gMonounsaturated Fat5gCholesterol22mg (7%)Sodium833mg (35%)Potassium196mg (6%)Fiber0.4g (2%)Sugar0.4gVitamin A1263IU (25%)Vitamin C4mg (5%)Calcium15mg (2%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American, Asian American

    Keyword ahi tuna steaks, tuna steak