Category: Dinner

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Cast Iron Skillet Pork Chops are a quick and delicious way to serve a satisfying gourmet meal. Bone in pork chops are coated with a garlic herb mixture and seared in a seasoned cast iron skillet for the juiciest and most flavorful pork chop you’ve ever had!

This easy skillet pork chop recipe is your new go-to fancy weeknight supper. Thick-cut pieces of bone-in pork are first marinated with olive oil, fresh herbs, and garlic to infuse more flavor into each bite. It cooks in just 10 minutes for a fast and flavorful main dish. There are so many amazing things you can cook in a skillet! Try this Skillet Pizza, this delicious Shrimp and Asparagus Skillet, or easy Pan Seared Scallops with Lemon Caper Sauce.

Pork Chops in Cast Iron Skillet

Center cut bone-in pork chops are lean and tender, with a very mild flavor. This makes them perfect for adding a simple herb marinade right before cooking. It also means some people might be a little worried about cooking them at home. You don’t want a boring and dry pork chop, right? Well this recipe is a tried and true method for infusing the most flavor into your pork chop while keeping it so tender and moist you won’t believe it’s pork.

The fragrant natural oils in the thyme and pungent garlic flavor infuse into the olive oil so the pork cooks with a bouquet of aromas that transfers to the meat. The actual cooking time is less than 15 minutes, so you can quickly start to feast! This skillet pork chop is perfect served with some grilled asparagus, crispy skillet potatoes and maybe even a fun horseradish sauce. I recently became a fan of dipping my pork in vinegar and soy sauce! Don’t knock it until you try it, because a little acid really elevates this dish. Get creative with how you serve it in your home.

Ingredients

A simple and fast marinade for these cast iron skillet pork chops can be made with just a handful of ingredients. I like to combine roughly chopped garlic, thyme, parsley, salt, and pepper. That’s it! I find that not skipping this step makes lean proteins so much more flavorful, like for my chicken marinade. The pork gets a generous coating of the paste before cooking. You can find the measurements below in the recipe card.

• Pork Chops: I prefer bone in pork chops because they stay jucier and the bone adds lots of flavor to the pan while cooking.
• Garlic: Minced, for the herb rub.
• Olive Oil: This helps the rub come together. Olive oil has the best flavor in my opinion.
• Thyme: It’s earthy, slightly minty, and a little lemony. It’s a must!
• Parsley: Fresh parsley adds tons of earthy flavor with a hint of pepper.
• Kosher Salt: A high quality salt makes all the difference.
• Black Pepper: Freshly cracked black pepper adds warmth to the pork.
• Butter: For basting the pork after it’s done cooking.
• Fresh Herbs for Garnish: I like to add parsley and thyme for an extra pop of fresh flavor.

Cast Iron Skillet Pork Chops Recipe

After a brief 30 to 60-minute marination, the pork is ready to pan-fry. I like to use cast iron skillet because it retains heat really well, which transfers straight to the surface of the pork to develop a beautiful golden sear. The skillet pork chop is flipped several times for even cooking, and to keep it moist and tender.

1. Make Herb Rub: In a small bowl combine garlic, 2 tablespoons olive oil, 1 tablespoon thyme, parsley, salt, and pepper.
2. Add to Pork: Rub the herb paste evenly over both sides of the pork chops. Then marinate at room temperature for 30 minutes.
3. Heat Skillet: Heat a large cast-iron skillet over medium-high heat.
4. Add Oil to Pan: Add 2 tablespoons of olive oil to the pan. Once hot then add the pork chops.
5. Cook Pork Chops: Lightly press the pork chops down into the pan to get a nice sear. Cook for 1-2 minutes, then flip and sear the other side. Then cook the sides of the pork chops if needed depending on the thickness of the pork.
6. Flip and Temp: Turn the heat down to medium, and then cook the pork chops until the internal temperature reaches 135 degrees Fahrenheit. It will take about 4 to 6 minutes depending on the thickness of the chops. Keep flipping every minute for even cooking.
7. Add Butter: Turn off the heat and then add the remaining tablespoon of thyme and butter to the pan.
8. Baste: Once the butter is melted tilt the pan, and then pour the butter over the top of the pork chops several times to baste.
9. Rest and Enjoy: Transfer pork to a cutting board and then allow to rest for 5 minutes before serving for carving.

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Tuna melts are the ultimate sandwich with a flavorful fish mixture, melty cheddar cheese, and freshly sliced tomatoes all melted together in a skillet on crispy, golden bread. So easy to make and delicious, this sandwich will literally melt in your mouth!

Level up your lunch game and try out a few other of my favorite sandwich recipes: this amazing egg salad sandwich, the absolute best BLT, or this easy Cuban sandwich! They’re so easy to make but SO delicious. It’s love at first bite!

The Best Tuna Melt Sandwich EVER

This is the ultimate tuna melt sandwich recipe! This sandwich will literally just melt in your mouth, it is that good. First off, this tuna salad mixture is AMAZING and full of SO much flavor. To make it, all you have to do is drain the tuna and mix it together with mayonnaise a few vegetables, Dijon mustard and parsley. It’s so simple to make and mixes together quickly and easily. From there, layer with cheese and tomato and melt it all together. Again, it is that simple! I have two ways I love to make it: broiled or on a skillet! Try both and find out which way is your favorite!

Tuna melts come together so quickly and easily. It is one of my favorite sandwiches and the bonus is my kids love it too! The golden crust on the outside is so appealing, and the melty, cheesy filling makes it out-of-this-world good! Not sure what to make for lunch? Try this tuna melt recipe! Trust me, your taste buds will be singing its praises.

What You’ll Need to Make the Best Tuna Melt

This tuna melt recipe comes together quickly and easily. It’s perfect for a hungry family! It is seriously so good and tastes like a million bucks! You’ll want it for lunch all of the time. For all of the measurements I used, check out the recipe card below.

• Tuna Fish: Drained from the can and ready to go!
• Mayonnaise: This is added to the tuna fish to make it rich and creamy.
• Celery: Sliced into small pieces.
• Red Onion: Sliced and diced up. 
• Dijon Mustard: This has so much flavor and adds to the creaminess of the mixture.
• Parsley: One of my favorite seasonings!
• Salt and Pepper: Just a pinch! Feel free to add more to taste.
• Bread: I like a thicker piece of bread but you can use your favorite kind here.
• Cheddar Cheese: Slice your own cheese for the best flavor and maximum cheesiness!
• Tomato: Sliced thin and layered on the sandwich.
• Butter: To make the outside of the bread golden and crispy.

How to Make a Tuna Melt (2 Ways!)

Simply mix together the tuna fish mixture then start layering the ingredients on top of a thick piece of bread. Melt it all together and you have the perfect classic tuna melt sandwich! Make this a complete meal by adding in sweet potato fries or air fryer potato chips for the best flavor combination.

1. Tuna Fish Mixture: In a medium-sized bowl combine the tuna, mayonnaise, celery, red onion, dijon mustard, parsley, salt and pepper.
2. Prepare Bread: Butter each slice of bread. Putting the butter side down. Then add the cheese on the unbuttered side.
3. Layer the Sandwich: Add the tuna mixture on top. Top with tomato and additional cheese.

Skillet Method:

1. Preheat a Skillet to Medium Heat: Add the sandwich to the skillet and heat for about 2-3 minutes until cheese starts to melt and is golden brown. Flip to the other side and cook until the cheese is fully melted then the sandwich is golden brown.

Broiler Method:

1. Preheat Broiler: Spread the bread butter side up and toast for a couple of minutes. Then top with cheese, tuna mixture and broil for 2-3 minutes until cheese is melted.

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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.

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.

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.

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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 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!

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!

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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 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!

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.

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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.

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.

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!

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Chinese soup dumplings are delicious homemade wrappers filled with perfectly seasoned pork and soup. Yes, these dumplings are FILLED with soup! How do you get soup inside of a dumpling? It’s like magic! This recipe is simple, delicious, and something everyone will enjoy.

I love Chinese food. It’s definitely my takeout of choice. Luckily for me, the whole family loves it too! I really enjoy making simple Chinese food at home too, because it’s a great way to save a little money and get the best flavors. Some of my favorite homemade recipes are Wonton Soup, this delicious Moo Goo Gai Pan, and this Firecracker Chicken.

Soup Dumpling

If you have never had a Chinese soup dumpling, you are going to fall in love with this recipe! If you don’t know what a soup dumpling is, I think you are going to love the idea. It is a dumpling with a pork and broth filling. That’s right, there is soup INSIDE the dumpling! You bite into this delicious and soft wrapper and out pours this flavor packed chicken stock and soy sauce broth.

This soup dumpling, also called a Xiao Long Bao, is absolutely one of the best dishes I’ve eaten in my entire life! It’s full of Asian flavors that are so easy to keep eating and eating. This recipe keeps things simple by cooking them in a steamer just like chicken potstickers. These dumplings can also be cooked in a bamboo steamer or cooked in a wok. I love eating these with garlic edamame and dipping them in Chinese black vinegar. They are also delicious with white rice to make it a more filling meal!

Ingredients

The ingredients in these soup dumplings are actually so simple! Straightforward and easy to make, these dumplings are now at the top of my list of fun and creative meals. My whole family looks forward to these dumplings so much. You can find the measurements below in the recipe card.

Soup Gelatin

• Hot Water: To balance out the strong flavors in the broth.
• Hot Chicken Stock: You could also use pork broth or beef broth, or even vegetable stock.
• Soy Sauce: This adds a lot of flavor to the gelatin.
• Gelatin Powder: This helps the soup set up firm so that you can add it to the filling.

Soup Dumpling Wrapper

• All-Purpose Flour: Easy to work with and a simple dough.
• Warm Water: This helps the dough come together.
• Salt: To add a little extra flavor.

Filling

• Ground Pork: This is the traditional protein, but you could use ground chicken or ground beef if you want to.
• Sesame Oil: Sesame oil is really nutty and earthy and goes perfectly with Asian flavors and pork.
• Soy Sauce: I love adding soy sauce to the filling too
• Ginger: Fresh ginger is full of zingy flavor.
• Sugar: A little sugar helps to balance out the salty flavors.
• Salt and Pepper: For seasoning the meat. I often use white pepper instead of black.
• Rice Vinegar: Is made from fermented rice and has a mild and slightly sweet flavor. You could use rice wine vinegar too.
• Green Onion: This brightens up the filling and adds extra flavor.
• Chinese Black Vinegar: This is for dipping your dumpling in, it’s amazing!

Soup Dumplings Recipe

I really love this soup dumplings recipe because of how straightforward it is! I steam my buns in an instant pot because of how easy it is, but you can absolutely use a traditional pot and boil some water and do it the old-fashioned way! If you love dumplings from the freezer section at the grocery store, then you are going to fall in love with these fresh and delicious flavors.

Make Soup Gelatin

1. Mix Stock and Gelatin: In a medium bowl, add your water and chicken stock and then heat in the microwave for about 1 minute. Then add in your soy sauce and gelatin and then mix until all the gelatin has dissolved.
2. Cool: Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and then cool in the fridge until the gelatin has set, about an hour.
3. Fluff: When the gelatin has set, remove it from the fridge and then fluff/ break it up with a fork. Then set aside.

Soup Dumpling Wrapper

1. Make Dough: In a medium bowl, add your flour, water and salt. Mix well using a spoon. Once dough has begun to come together, then knead it with your hands until it is a smooth dough. Cover and then allow the dough to rest for 30 minutes.

Soup Dumpling Filling

1. Mix Filling: In a large bowl, add in your ground pork, sesame oil, soy sauce, ginger, sugar, salt, pepper, rice vinegar, and green onion. Then mix until well combined.

Put It All Together

1. Roll Out Dough: On a lightly floured surface, roll your dough into a log and then cut into 30 even pieces. Then roll each piece of dough out into a thin round disk.
2. Add Filling: Take a prepared rolled-out disk and then fill it with about a tablespoon of your pork filling and 1 teaspoon of soup gelatin.
3. Fold Closed: To fold the dumpling, place it in the palm of your hand and fold the edges of the dumpling wrapper in on itself into pleats until it is all joined at the top of the dumpling. Then pinch tightly to secure the wrapper closed, you don’t want any of your soup to leak out while they are cooking.
4. Steam: In an instant pot with a steamer basket sprayed with nonstick cooking spray, set the instant pot to steam for 8 minutes. Allow the steaming time to finish and then do a quick steam release to take the dumplings out.
5. Dip and Enjoy: Enjoy fresh with Chinese black vinegar!

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Chicken Pesto Pasta is made creamy with Parmesan, mozzarella, and heavy cream. Fresh basil pesto coats this pasta and chicken for the perfect pop of flavor in every bite. This is a quick and easy recipe that everyone will love!

Pasta is always a winner at my house. My kids love it, so I’ve tried about a thousand different pasta recipes over the years. This pesto pasta is one we come back to again and again! It’s creamy, full of flavor, and filling. For more great basil pesto recipes, try this Baked Pesto Chicken, this delicious Pesto Chicken Sandwich, and this Caprese Sandwich with Pesto.

Pesto Chicken Pasta

Don’t you just love a delicious and SIMPLE pasta recipe? I know I do! That’s probably why we eat this chicken pesto pasta so often. It just doesn’t get old! The chicken is seasoned and then you make this incredible creamy pesto sauce that just goes together so well. I prefer to make my own basil pesto, but there are a few great options you can pick up from the grocery store.

Another reason I love a good pasta recipe is you don’t need to worry about making a lot of sides! I like to whip up some roasted root veggies or even better, some delicious air fryer mushrooms to go along with the pasta and you’re done. Of course a salad like a Caprese salad or a spinach salad would also go great! You’ve got a well-rounded meal that is fresh and delicious. I think you are going to love this recipe as much as I do. Let’s get cooking!

Ingredients

These ingredients are so simple and come together to make yummy chicken pesto pasta. I like to add two cheeses, but you could choose just one or the other. You can also switch up the type of meat you use, it’s delicious with turkey or even pork. You can find the measurements below in the recipe card

• Olive Oil: It has the best flavor and makes a great base for the sauce.
• Chicken Breasts: You can use any part of the chicken you like, just cut the chicken up in good bite size pieces.
• Onion: You could add in fresh onion, I like to add onion powder to keep it easy.
• Dried Italian Seasoning: This just goes so well with the pesto!
• Kosher Salt: High-quality salt matters.
• Butter: To saute the garlic.
• Garlic: For fresh flavor that goes perfect with basil.
• Chicken Broth: To make the sauce. You could use reserved pasta water instead.
• Heavy Cream: Lots of cream makes the sauce so thick and creamy!
• Parmesan: I love Parm with this sauce.
• Mozzarella Cheese: Melts into the sauce!
• Basil Pesto: You can use homemade or store bought.
• Penne Pasta: That’s what I prefer, you can choose whatever noodle you want.
• Salt and Pepper: To season the chicken.

Chicken Pesto Pasta Recipe

The list of ingredients may look a little long for this chicken pesto pasta recipe, but they are super simple. You can also switch up the ingredients to suit your needs. I like adding new things to this recipe all the time. You will figure out exactly the way that your family likes it best. I share some of my tips below for changing things up.

1. Brown Chicken: Add the olive oil to the skillet over medium heat. Add the cut chicken, onion powder, Italian seasoning, and salt to the skillet. Stir and cook until the chicken is browned on the outside and cooked through. Remove from the skillet and set aside.
2. Cook Garlic: In the same skillet, add the butter and garlic. Melt the butter and saute the garlic for 30 seconds until fragrant.
3. Make Sauce: Add the chicken broth, heavy cream, Parmesan cheese, and mozzarella cheese to the skillet. Whisk to combine and continue to stir and cook the sauce over medium-high heat. Simmer for 5-10 minutes or until the sauce starts to thicken.
4. Make Pasta: While the sauce is thickening, boil the pasta in a pot according to package instructions until al dente. Drain and set aside.
5. Put It All Together: Once the sauce has thickened, add the cooked chicken, cooked pasta, and pesto sauce to the skillet with the sauce. Stir to combine and cook until warmed through.
6. Season: Season with additional salt, pepper, and red pepper flakes if desired.
7. Garnish: Garnish with additional Parmesan cheese and enjoy!