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Category: Dinner

Shrimp Tempura
Lightly battered and fried to golden perfection, this shrimp tempura is the perfect dish for any seafood lover! One bite of its crispy goodness and you’ll be hooked.

If you love crispy shrimp, here are a few more recipes you need to try next: dynamite shrimp, bang bang shrimp, and honey walnut shrimp!

Japanese Shrimp Tempura

Japanese tempura shrimp is a yummy dish with shrimp coated in a crispy batter. First, you peel and clean the shrimp, keeping the tails. (This makes each piece easier to hold and dip!) Then make a batter by mixing flour, cornstarch, cold water, club soda, and egg – it might be lumpy, but that’s okay. Dip the shrimp in this batter and fry in hot vegetable oil until they’re golden and crispy. You get this amazing combo of crunchy outside and juicy shrimp inside. Trust me, you’re going to love it. The light, crispy batter is so irresistible!

Since shrimp tempura has a neutral flavor, you can serve it with any of your favorite sauces! I like to serve it with sriracha mayo or sweet chili sauce to add a kick. No matter what you serve your shrimp with, one thing’s for sure. It’s going to fly off the table! Even if you’re not typically a fan of shrimp, it will make you a believer.

Ingredients You’ll Need

The great thing about this shrimp tempura recipe is that it uses such simple ingredients. You probably have most of the ingredients in your pantry right now! (Check out the recipe card below for exact measurements.)
- Large Shrimp: The star of the show, you’ll want these to be peeled and deveined, but leave the tails on.
- All-Purpose Flour: Mixed with cornstarch, this forms the base of the batter, creating a light and crispy texture when fried.
- Cornstarch: Along with flour, corn starch helps make the batter crunchy and contributes to the dish’s signature crispiness.
- Cold Water: Helps create a cold batter that ensures the tempura comes out crispy as it hits the hot oil.
- Club Soda: Its carbonation adds airiness to the batter, resulting in a light and delicate shell.
- Egg: Helps all of the ingredients stick together.
- Vegetable Oil: Used for frying, it cooks the shrimp quickly and evenly, giving them a golden-brown and crispy exterior.
- Siracha Mayonnaise or Sweet Chili Sauce: These zesty sauces add an extra layer of flavor and a spicy kick, complementing the crispy shrimp with a tangy and spicy contrast. Feel free to also use any other dipping sauce you prefer!
How to Make Tempura Shrimp

Even though tempura shrimp requires deep frying, it’s actually really simple. And it takes less than 20 minutes! Follow the steps below to get the most crispy, delicious shrimp in a pinch.
1. Heat Oil: Heat vegetable oil in a skillet over high heat. A deep fryer can also be used.
2. Prep Shrimp: Remove the shell and devein the shrimp while leaving the tails on. Pat the shrimp dry with paper towels.
3. Mix Dry Ingredients: Sift together the flour and cornstarch in a medium bowl and set aside.
4. Mix Wet Ingredients: In another bowl, whisk together the cold water, cold club soda, and 1 egg.
5. Combine: Add the liquid mixture to the flour mixture. Stir with a fork and just until combined. It’s ok if the tempura batter is lumpy.
6. Coat: Quickly working while the batter is still chilled, dip the shrimp into the batter then place in the pot of oil. Cook each shrimp tempura until golden brown in color.
7. Transfer to Paper Towel-Lined Plate: Remove from hot skillet with a slotted spoon and transfer to a plate lined with paper towels.
8. Repeat: Repeat the steps with the remaining shrimp until everything is cooked.
9. Serve: Serve the shrimp tempura with sriracha mayonnaise or chili sauce.
Tips and Tricks

Making shrimp tempura takes a bit of practice, so don’t worry if your first batch isn’t perfect. With these tips and a little patience, you’ll be creating crispy shrimp tempura in no time! Everyone will want a piece.

Chill the Batter Ingredients: Make sure the water, club soda, and egg are all cold before mixing the batter. Cold batter helps create a crispy coating when fried.

Hot Oil is Key: Heat the oil to the right temperature, around 350-375 degrees Fahrenheit (175-190°C). This ensures the shrimp cook quickly, preventing them from becoming oily or soggy.

To Keep Your Shrimp From Curling While Frying: Make small slits into the inner part of each shrimp. About 5 slits for each shrimp.

Experiment with Dipping Sauces: Try different dipping sauces like hoisin, ponzu, or yum yum sauce to find your favorite pairing with the crispy shrimp.
Storing Leftovers

While shrimp tempura is best enjoyed immediately for its crispy texture, you can store leftover tempura successfully if you follow these tips:

In the Refrigerator: Store your leftover shrimp tempura in an airtight container in the refrigerator for up to 2 days. Use a single layer or separate layers with parchment paper to prevent pieces from sticking together.

Reheat in the Oven: When you’re ready to enjoy your leftovers, preheat your oven to around 350 degrees Fahrenheit. Place the tempura on a baking sheet in a single layer and heat for a few minutes until it’s warm and crisp. I would avoid reheating in the microwave, as it will make your shrimp soggy.
More Shrimp Recipes to Try

If you love shrimp, I’ve gathered up a few more recipes to try! They are so delicious, good luck picking your favorite!

Dinner

Honey Walnut Shrimp

30 mins

Dinner

Creamy Parmesan Garlic Shrimp Pasta

Dinner

Cajun Shrimp and Sausage Veggie Skewers

Dinner

Sticky Sesame Garlic Shrimp
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Shrimp Tempura

Lightly battered and fried to golden perfection, this shrimp tempura is the perfect dish for any seafood lover! One bite of its crispy goodness and you'll be hooked.

Course Appetizer, Side Dish

Cuisine Japanese, Seafood

Keyword japanese shrimp tempura, shrimp tempura, shrimp tempura recipe

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 4

Calories 132kcal

Author Alyssa Rivers

Ingredients

1 pound large shrimp, peeled and deveined

¾ cup all-purpose flour

1/4 cup cornstarch

1/2 cups cold water

¼ cup club soda, cold

1 egg

vegetable oil for frying

Instructions

Heat vegetable oil in a skillet over high heat. A deep fryer can also be used.

Remove the shell and devein the shrimp while leaving the tails on. Pat the shrimp dry with paper towels.

Sift together the flour and cornstarch in a medium bowl and set aside.

In another bowl, whisk together the cold water, cold club soda, and 1 egg.

Add the liquid mixture to the flour mixture. Stir with a fork and just until combined. It’s ok if the batter is lumpy.

Quickly working while the batter is still chilled, dip the shrimp into the batter then place in the pot of oil. Cook each shrimp tempura until golden in color.

Remove from hot skillet and transfer to a plate lined with paper towels.

Repeat the steps until all the shrimp is cooked.

Serve the shrimp tempura with siracha mayonaise or chili sauce.

Nutrition

Calories: 132kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 21mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 59IU | Calcium: 11mg | Iron: 1mg
August 17, 2023
Grinder Salad
This grinder salad is a deconstructed version of the classic sandwich, made with lettuce, brussels sprouts, salami, ham, provolone, and fresh veggies. It’s all coated in a creamy, savory dressing that you won’t be able to get enough of!

Don’t underestimate the power of a good chopped salad! Try this Italian chopped salad or Portillo’s chopped salad next, they’re so tasty!

Grinder Salad Recipe

Let me tell you why this grinder salad is the best and why you’ve gotta try it ASAP! Imagine all the epic flavors of a classic Italian grinder sub, but with a fresh and vibrant twist that your taste buds will go crazy over. First things first, this dressing is the real deal. Creamy mayo meets tangy red wine vinegar, and then we throw in some Italian seasonings, zesty garlic, and a kick of pepperoncini pepper liquid. Oh, and don’t forget the grated parmesan for that extra savory punch!

Now, let’s talk about the salad itself. We’ve got crisp shredded iceberg lettuce and thin slices of Brussels sprouts for some serious crunch. But wait, it gets better! We pile on the salami and deli ham for some mouthwatering protein, and the provolone cheese adds a creamy, dreamy touch. And oh boy, the chopped red onion and pepperoncini peppers give it that tasty kick, while the grape tomatoes bring juicy sweetness into the mix. Even if you’re not a big salad lover, this is one recipe you won’t want to miss. Grinder salad is the perfect balance of meaty and fresh!

Dressing and Salad Ingredients

When you toss all these ingredients together with that fantastic dressing, it’s the ultimate flavor combo! And if you’re into that extra oomph, go ahead and sprinkle some red pepper flakes on top. Seriously, the grinder salad is the way to go when you’re craving those grinder sub vibes but want something lighter and just as tasty.

Dressing
- Mayonnaise: The creamy base that makes the dressing smooth and rich. If you want a healthier option, try using Greek yogurt or a mix of yogurt and mayo.
- Red Wine Vinegar: This adds a tangy kick that goes great with the creaminess. If you don’t have it, apple cider vinegar or white wine vinegar will do the trick. Just keep in mind that the overall flavor will change slightly.
- Salt and Pepper: Season until the dressing tastes just the way you like it!
- Italian Seasonings: A tasty blend of herbs like oregano, basil, thyme, and rosemary that gives the dressing that classic Italian taste. You can also use a store-bought Italian seasoning mix.
- Fresh Minced Garlic: Adds a bold kick. If you like it milder, roasted garlic or garlic powder can be used instead.
- Pepperoncini Pepper Liquid: The secret ingredient for some heat and tanginess.
- Parmesan Cheese: Grated parmesan adds a savory kick to the grinder salad.
Grinder Salad
- Shredded Iceberg Lettuce: This is where the freshness and crunch come from, giving the salad that light and cool vibe.
- Brussels Sprouts: These little green goodies bring a fun twist and extra crunchiness.
- Sliced Salami: Get ready for some serious flavor! This tasty protein gives the salad that classic grinder sub taste. If you’re not into salami, you can swap it with turkey or roast beef – equally delish!
- Deli Ham: Another hero from the deli, bringing a milder and slightly sweet touch. It plays so well with the other ingredients.
- Sliced Provolone Cheese: Oh, cheesy goodness! This creamy delight is one of the things that makes this grinder salad so irresistible.
- Chopped Red Onion: Adds a sharp kick to balance out the flavors.
- Sliced Pepperoncini Peppers: Tangy and mildly spicy, these little peppers bring the party to the salad. If you can’t find them, go for banana peppers or pickled jalapeños – still awesome!
- Halved Grape Tomatoes: Juicy and sweet, these little gems enhance the whole flavor game.
- Red Pepper Flakes (For Serving): Okay, spice lovers, here’s your moment! Sprinkle some of these fiery flakes on top if you’re up for some extra heat.
How to Make a Grinder Salad

Don’t wait another minute – get your hands on those ingredients and treat yourself to a salad experience like no other! You’ll be hooked from the first bite, guaranteed!
1. Mix Up the Dressing: To make the dressing, add the mayonnaise, vinegar, salt, pepper, Italian seasonings, garlic, and pepperoncini liquid to a medium bowl. Whisk to combine, then stir in the parmesan cheese. Chill the dressing in the refrigerator while you prepare the salad.
2. Add Salad Ingredients: In a large mixing bowl, add all of the prepared salad ingredients.
3. Toss Together: Pour the dressing over the salad ingredients. Gently toss the salad ingredients together with the dressing.
4. Garnish and Serve: Garnish with red pepper flakes before serving if desired. Enjoy immediately!
Customize Your Grinder Salad

Ready to make your grinder salad even more delicious? I’ve got some awesome tips and variations that’ll take your salad game to new heights!

Adjust the Dressing: Add a personal touch to your dressing! You like it tangy? Add more red wine vinegar. Wanna bring the heat? Go wild with that pepperoncini pepper liquid!

Mix Up the Meats: You don’t have to stick to salami and deli ham – switch it up! Pepperoni, turkey, roast beef, whatever floats your boat!

Add Some Avocado: Creamy, dreamy avocado? Yes, please! Slice ’em up and dive into avocado heaven. It’s another great contrast to the pepperoncini and onions.

Dress Right Before Serving: To keep the salad crisp and fresh, add the dressing just before serving. This prevents the lettuce from getting soggy.
Storing Leftovers

This grinder salad is best enjoyed right away! The addition of Brussels sprouts helps prolong the life of the salad because it is a sturdier green that holds up well with the dressing. The lettuce tends to get soggy as it sits. There is always the option of keeping the salad and the dressing separate and then adding the dressing when you are ready to eat it.

In the Refrigerator: Store the leftover salad in an airtight container then refrigerate for up to 2 days.
Other Craveworthy Salad Recipes

Who said salads have to be boring? These other recipes will have you hooked with their flavor, while also being light enough to enjoy on a hot summer day!

Salads

Copycat Olive Garden Salad

Salads

Cucumber Avocado Salad

Salads

Green Goddess Salad

Salads

My Favorite Caesar Salad Recipe
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Grinder Salad

This grinder salad is a deconstructed version of the classic sandwich, made with lettuce, brussels sprouts, salami, ham, provolone, and fresh veggies. It’s all coated in a creamy, savory dressing that you won’t be able to get enough of!

Course Salad

Cuisine American, Italian, Italian American

Keyword grinder salad, grinder salad recipe

Prep Time 15 minutes

Total Time 15 minutes

Servings 8

Calories 549kcal

Author Alyssa Rivers

Ingredients

Dressing

1 cup mayonnaise

1 tablespoon red wine vinegar

1 teaspoon Kosher salt

1/4 teaspoon cracked black pepper

1 tablespoon Italian seasonings

2 teaspoons garlic, minced

3 tablespoons pepperoncini pepper liquid

1/2 cup Parmesan cheese, grated

Salad

3 cups iceberg lettuce, shredded

2 cups Brussels sprouts, shredded or thinly sliced

12 ounces salami, sliced

8 ounces deli ham, sliced

8 slices provolone cheese, sliced

1/2 cup red onion, chopped

1/2 cup sliced pepperoncini peppers

1 cup grape tomatoes, halved

red pepper flakes, for serving

Instructions

To make the dressing, add the mayonnaise, vinegar, salt, pepper, Italian seasonings, garlic, and pepperoncini liquid to a medium bowl. Whisk to combine, then stir in the parmesan cheese. Chill the dressing in the refrigerator while you prepare the salad.

In a large mixing bowl, add all of the prepared salad ingredients.

Pour the dressing over the salad ingredients. Gently toss the salad ingredients together with the dressing.

Garnish with red pepper flakes before serving if desired.

Enjoy immediately!

Nutrition

Serving: 1cup | Calories: 549kcal | Carbohydrates: 7g | Protein: 25g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 2015mg | Potassium: 488mg | Fiber: 2g | Sugar: 2g | Vitamin A: 721IU | Vitamin C: 28mg | Calcium: 258mg | Iron: 2mg
July 22, 2023
Campfire Nachos
These campfire nachos are the ultimate outdoor comfort food! Packed with layers of seasoned ground beef, refried beans, and gooey cheese, these nachos are then topped with your favorite veggies and will be a new summertime favorite!

Whether you’re camping or simply looking to elevate your nacho game, these easy-to-make nachos are a crowd-pleasing treat that will leave everyone wanting more. Nachos are a staple around our house, and you must try these Air Fryer Nachos as a side for dinner, these Easy Carne Asada Nachos as an appetizer at a potluck or even these Dessert Nachos for after the party!

What is Campfire Nachos?

Campfire Nachos are a mouthwatering twist on the classic Mexican dish, perfect for outdoor gatherings and camping trips. This delicious recipe layers tortilla chips with seasoned ground beef, refried beans, and a generous amount of melted cheese. My kids love making these because not only are they delicious but they get to make and eat them outside!

Anyone who loves flavorful and hearty comfort food should make Campfire Nachos. They are easy to assemble and customizable with your favorite toppings, making them the perfect option for feeding a group. So gather around the campfire, set up your backyard grill, and treat yourself and your family with this yummy recipe!

Ingredients in Campfire Nachos

The great thing about this recipe is you can make it as is (which is delicious!), or you can change things up to make sure that everyone in your family loves every bite. Change up the toppings with new veggies and different meat, and you will have new nachos every time! Check out the recipe card at the bottom of the post for exact measurements.
- Ground Beef: Finely minced beef that adds meaty flavor and texture to the nachos.
- Taco Seasoning: I like making mine from scratch with this easy recipe.
- Water: This is used to cook the ground beef and taco seasoning together, creating a flavorful sauce.
- Refried Beans: Smooth and creamy beans that provide a rich and savory element to the nachos.
- Tortilla Chips: If you want nachos, tortilla chips are a must!
- Mexican-Style Cheese Blend: This combo of cheeses, typically cheddar, Monterey Jack, and/or queso fresco, melts into a gooey and cheesy topping.
- Black Beans: Cooked black beans add a hearty and earthy flavor to the nachos.
- Red Onion: This adds a pop of color and delicious flavor.
- Black Olives: I love adding olives to nachos but if you aren’t a fan, go ahead and leave them out.
- Jalapeño: For extra spice, leave in the seeds and the membranes.
- Roma Tomatoes: Firm and juicy tomatoes that are diced and used as a refreshing and tangy topping.
- Avocado: I love how the avocado adds in a creamy element to the nachos.
- Cilantro: This provides a fresh and vibrant flavor.
- Additional Toppings: Guacamole, sour cream, and salsa can be added if you like!
How to Make Campfire Nachos

This recipe is so easy! You just cook up the meat, add the ingredients to the Dutch oven pan and let them all cook together. The result is so delicious. Who says that you can’t eat well while you camp??
1. Prep Skillet: Place a cast iron skillet or Dutch oven onto the campfire to heat up.
2. Cook Meat: Once the skillet is hot, add the ground beef and cook until it is browned all the way through. Add in the taco seasoning and water, stir, and cook until the sauce has reduced.
3. Layer with Chips: Remove the taco-seasoned meat from the skillet. Layer half your chips into the skilled or Dutch oven. Top the chips with half the cheese, half the refried beans, and half the cooked meat.
4. Add Cheese and Cover with Foil: Add the rest of your chips in an even layer. Layer on the remaining cheese, refried beans, and meat. Cover with foil, taking care not to burn yourself.
5. Cook: Cook for about 8-10 minutes until all the cheese is melted.
6. Add Toppings: Top the nachos with the toppings or any additional toppings you desire, and enjoy!
No Campfire? No Problem!

You don’t have to be camping to enjoy these delicious campfire nachos. Make them in the oven, BBQ grill, or pellet grill. Follow my instructions below for more cooking options and enjoy them any way you like! Use caution and follow manufacturer instructions on your particular grill.

Oven: Preheat the oven to 400 degrees Fahrenheit. Prepare the nachos per the instructions cooking the meat over the stove. Cover the cast iron skillet or Dutch oven with foil and place in the oven for 5-10 minutes or until the cheese is melted. Remove the foil if needed in the last 2 minutes.

BBQ Grill: Preheat the grill to high heat. Make sure the skillet will fit in the grill when the cover is closed. Prepare the nachos per the instructions cooking the meat over the stove. Place the cast iron skillet or Dutch oven on the grill and close the lid. Cook for 5-10 minutes or until the cheese is melted.

Pellet Grill: Preheat the pellet oven to 400 degrees Fahrenheit. Prepare the nachos per the instructions cooking the meat over the stove. Place the cast iron skillet or Dutch oven on the grill and close the lid. Cook for 5-10 minutes or until the cheese is melted.
Can I Make These Ahead of Time?

You can easily cook the taco meat ahead of time and transport it in an airtight container in your cooler. Then, once you get to your campsite, all you have to do is assemble the campfire nachos, and they will be ready to eat in no time!

More Delicious Camping Recipes

If you love delicious food while you camp (or like to have an adventure in your backyard!) then you will love these recipes. I’ve gathered up a few more outdoor ideas that you have to try, They are equally fun and delicious!

Dinner

Cajun Shrimp and Sausage Vegetable Foil Packets

Snacks

Trail Mix

Dinner

Walking Tacos

Dressings, Sauces, and Dips

S’mores Dip
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Campfire Nachos

These campfire nachos are the ultimate outdoor comfort food! Packed with layers of seasoned ground beef, refried beans, and gooey cheese, these nachos are then topped with your favorite veggies and will be a new summertime favorite!

Course Appetizer, Dinner, lunch

Cuisine American

Keyword campfire nachos, outdoor nachos

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6 people

Calories 510kcal

Author Alyssa Rivers

Ingredients

½ pound ground beef

3 tablespoons homemade taco seasoning, (or storebought)

⅓ cup water

1/2 cup refried beans

8-10 ounces tortilla chips, about half a regular size bag

2 cups Mexican-style cheese blend, shredded

1/4 cup black beans, drained and rinsed

¼ cup red onion, minced

½ cup black olives, sliced

1 jalapeno, deseeded and sliced

½ cup Roma tomatoes, diced

1 avocado, chopped

cilantro, chopped

Additional toppings: guacamole, sour cream, salsa

Instructions

Place a cast iron skillet or Dutch oven onto the campfire to heat up.

Once the skillet is hot, add the ground beef and cook until it is browned all the way through. Add in the taco seasoning and water, stir, and cook until the sauce has reduced.

Remove the taco-seasoned meat from the skillet. Layer half your chips into the skilled or Dutch oven. Top the chips with half the cheese, half the refried beans, and half the cooked meat.

Add the rest of your chips in an even layer. Layer on the remaining cheese, refried beans, and meat. Cover with foil, taking care not to burn yourself.

Cook for about 8-10 minutes, until all the cheese is melted.

Top the nachos with the toppings or any additional toppings you desire, and enjoy!

Notes

*I recommend removing the nachos from the skillet to serve, scooping out individual portions onto plates, to avoid getting burned on the hot skillet.

**Make the taco meat ahead of time before you go camping! Transport it in a chilled container and reheat it over the campfire.

Nutrition

Serving: 1cup | Calories: 510kcal | Carbohydrates: 36g | Protein: 20g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 772mg | Potassium: 457mg | Fiber: 7g | Sugar: 3g | Vitamin A: 664IU | Vitamin C: 10mg | Calcium: 315mg | Iron: 2mg
June 30, 2023
Bang Bang Chicken
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Bring a bang to your dinner table with this explosive bang bang chicken! It’s crispy but tender and coated in a thick, creamy sauce that’s savory, spicy, and sweet all at once!

If you’re looking for more Chinese-inspired dishes that are loaded with flavor, here are a few recipes to add to the dinner lineup: firecracker chicken, General Tso’s chicken, and kung pao chicken!

Bang Bang Chicken Recipe

Imagine tender chunks of juicy, battered chicken, coated in a delightful homemade sauce that packs a flavorful punch. That’s bang bang chicken, a dish filled with all the best sweet, savory, and spicy flavors. With its zesty and creamy sauce, it will leave your family begging for seconds!

So, why settle for takeout when you can whip up a batch of bang bang chicken? It’s super easy to make and the homemade sauce only needs a few simple ingredients to whip up. Fresh is always best! Not only does homemade bang bang sauce taste better, but it’s also free from preservatives that bottled sauces have. And can we talk about the flavor? The creamy mayo tames the heat of the Sriracha and sweet chili sauce, creating a harmonious medley that’s impossible to resist. You’re going to love it.

All Ingredients Needed

To make this homemade bang bang chicken, all you need to do is break out your spice rack and a few staple ingredients from your pantry. Feel free to customize the flavor to preference!
- Boneless Chicken Breasts: Perfect for absorbing the flavors of the sauce and creating a satisfying texture. You can also use boneless chicken thighs if you prefer for a juicier result.
- Whole Milk: The whole milk acts as a binding agent, helping the flour and cornstarch stick to the chicken.
- Large Egg: The egg adds richness to the chicken coating and helps bind the ingredients together.
- Cornstarch and All-Purpose Flour: For the perfect crispy coating!
- Salt and Black Pepper: This acts as the first layer of seasoning for the bang bang chicken.
- Vegetable Oil: For frying the chicken in.
For the Bang Bang Sauce:
- Mayonnaise: Acting as the creamy base, mayonnaise adds richness and smoothness. Greek yogurt or sour cream can also be used.
- Honey: Adds sweetness and also helps to balance out the heat.
- Sweet Chili Sauce: Tangy and mildly spicy, sweet chili sauce brings a unique flavor to the sauce.
- Sriracha: Mix this in for the perfect kick of spice!
- Salt: Adjust to taste to boost the overall flavor of the sauce.
- Sesame Seeds: (Optional) For garnish. Sesame seeds also add an extra pop of nutty flavor.
Let’s Make Bang Bang Chicken!

It’s actually pretty easy to make bang bang chicken at home. And trust me, it will taste better than your favorite takeout spot! Your family won’t be able to get enough of the chicken’s crispy, juicy goodness coated in a creamy, slightly spicy sauce. Complete the meal by serving bang bang chicken with a tasty bed of white or fried rice!

Preparing the Sauce and Batter
1. Prepare Sauce: In a medium bowl, whisk together your mayonnaise, honey, sweet chili sauce, sriracha, and sesame seeds. Then set aside.
2. Cut Chicken: Prepare your chicken by cutting it all into 1 inch cubes.
3. Prepare Batter: In a medium bowl, whisk together your milk and egg. Then in a separate bowl, whisk together your cornstarch, flour, salt, and pepper.
4. Egg Mixture: Place all your cubed chicken into the bowl of milk and egg, stir to coat completely. While the chicken is soaking in the milk mixture for a minute, heat your frying oil in a large skillet over medium high heat.
5. Coat in Flour: Remove the chicken from the milk and egg mixture, allowing any excess liquid to drip off. Then pour your flour mixture into a large plastic bag, place all your soaked chicken into the bag, seal it up and shake the bag to coat the chicken completely with the flour mixture.
Frying
1. Add to Skillet: You may need to cook the chicken in a couple batches. remove the chicken from the bag and carefully place into the hot oil.
2. Fry: Fry the chicken for about 3-4 minutes, rotating throughout so it cooks evenly. The chicken should be golden brown and cooked through.
3. Transfer to Plate: Remove from the oil and then place on a paper towel lined plate to allow excess oil to drip off.
4. Toss in Sauce: Once all the chicken is done, transfer it all into your bowl with the sauce and stir so each piece is coated evenly.
5. Serve: Bang bang chicken is best enjoyed fresh!
Can I Bake Bang Bang Chicken Instead?

Yes! If you want to avoid the mess of cooking in oil, here’s how to bake your bang bang chicken in the oven instead.

Preheat Oven: If you want to bake your chicken, preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment or foil.

Add to Baking Sheet: Remove the flour-coated chicken from the bag and place in a single layer on the lined pan. Then bake for 18-20 minutes, rotating halfway through

Coat With Sauce: Coat with bang bang sauce and enjoy!
Storing Leftovers

Be sure to store any leftovers you have, because they’ll make a quick and easy lunch for later!

In the Refrigerator: In an airtight container, bang bang chicken will stay good for about 3 days. Keep in mind that the chicken may lose some of its crispiness when stored.

Reheating: To reheat, pop in the oven for 10 minutes at 350 degrees Fahrenheit, warm in a skillet over medium heat, or microwave until warmed through. Make sure the internal temperature reaches 165 degrees Fahrenheit before you serve it.
More Better-Than-Takeout Recipes

For more Chinese-inspired dinners that the whole family will love, here are a few of my favorite recipes. Each is packed with mouthwatering flavor that will have your kids licking their plates! For an unforgettable meal, serve with a bed of fried rice and homemade crab rangoon or egg rolls!
Bang Bang Sauce

In a medium bowl, whisk together your mayonnaise, honey, sweet chili sauce, sriracha, and sesame seeds. Set aside.

Prepare your chicken by cutting it all into 1 inch cubes.

In a medium bowl, whisk together your milk and egg. In a separate bowl, whisk together your cornstarch, flour, salt, and pepper.

Place all your cubed chicken into the bowl of milk and egg, stir to coat completely. While the chicken is soaking in the milk mixture for a minute, heat your frying oil in a large skillet over medium high heat.

Remove the chicken from the milk and egg mixture, allowing any excess liquid to drip off.

Pour your flour mixture into a large plastic bag, place all your soaked chicken into the bag, seal it up and shake the bag to coat the chicken completely with the flour mixture.

You may need to cook the chicken in a couple batches, remove the chicken from the bag and carefully place them into the hot oil.

Fry the chicken for about 3-4 minutes, rotating throughout to evenly cook. The chicken should be golden brown and cooked through.

Remove from the oil and place on a paper towel lined plate to allow excess oil to drip off.

Once all the chicken is done, transfer it all into your bowl with the sauce and stir to coat each piece evenly.

Best enjoyed fresh!

Serves: 4

Calories414kcal (21%)Carbohydrates30g (10%)Protein28g (56%)Fat20g (31%)Saturated Fat4g (20%)Polyunsaturated Fat10gMonounsaturated Fat5gTrans Fat0.1gCholesterol124mg (41%)Sodium1360mg (57%)Potassium501mg (14%)Fiber1g (4%)Sugar16g (18%)Vitamin A145IU (3%)Vitamin C4mg (5%)Calcium62mg (6%)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 Chinese

Keyword bang bang chicken, bang bang sauce
June 11, 2023
Black Pepper Chicken
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If you want to add a burst of flavor to weeknight dinners, this Chinese-inspired black pepper chicken is the perfect recipe to try! With its amazing homemade sauce, each bite is packed with savory, peppery, and slightly tangy flavors that will leave your mouth watering.

I love trying to recreate my favorite Chinese dishes at home. After you make this amazing black pepper chicken, try this homemade sweet and sour chicken, Szechuan chicken, or kung pao chicken!

Black Pepper Chicken Recipe

If you love Chinese cuisine, prepare to meet your new favorite dinner – black pepper chicken! With its crispy exterior, vibrant bell peppers, and a homemade sauce bursting with the boldness of black pepper, garlic, and ginger, this dish will have you doing a happy dance in your kitchen. It’s super easy to make and only takes 30 minutes to cook. Just as long as it would take someone to deliver Chinese takeout to your door!

Black pepper chicken is so tender and juicy, you won’t be able to get enough! Plus, when you make it at home, you can customize it to your heart’s content. Want it extra spicy? Go ahead and add a pinch of chili flakes. Craving more veggies? Load it up with your favorites! This stir fry recipe is better than takeout and one that you’ll want to make again and again.

Ingredients for the Stir Fry and Sauce

From the juicy chicken coated in a crispy mix of cornstarch and flour to the zesty homemade sauce featuring garlic, ginger, and tangy soy sauce, each ingredient in this dish adds a delicious element. This combination of flavors is so amazing! See the recipe card below for exact measurements.
- Chicken Breasts: Cut into small, uniform pieces so they cook at the same rate. You can also use pork if you prefer!
- Cornstarch: Gives a crispy coating to the chicken.
- All-Purpose Flour: Combined with cornstarch to give the black pepper chicken an extra crunch.
- Salt: Enhances overall flavor.
- Black Pepper: Adds a spicy and aromatic kick.
- Vegetable Oil: Used for frying the chicken in.
- Yellow Onion: Adds texture and a savory but slightly sweet taste. You can also use red onion, white onion, or shallot instead.
- Red and Green Bell Peppers: Provides freshness, crunch, and vibrant color.
Black Pepper Sauce
- Black Pepper: This warm and flavorful spice brings a peppery taste to the black pepper sauce, giving it a bold kick.
- Garlic Powder: Because you can never go wrong with garlic!
- Ground Ginger: This fragrant spice adds a gentle zing and earthy flavor.
- Brown Sugar: Acting as a natural sweetener, the brown sugar balances the sauce by mellowing out the spiciness and tanginess.
- Soy Sauce: As the base of the sauce, soy sauce brings a savory umami taste. It adds depth and richness to the overall flavor profile.
- Shaoxing Wine: This traditional Chinese cooking wine contributes a subtle sweetness and complexity, elevating the sauce with its unique flavor.
- Chinkiang Vinegar: Chinkiang vinegar provides a tangy and slightly sweet flavor that adds depth and contrast to the black pepper sauce.
- Cornstarch: Used as a thickening agent, cornstarch ensures the sauce has a smooth and velvety consistency, allowing it to coat the black pepper chicken perfectly.
How to Make Black Pepper Chicken

To make black pepper chicken, all you have to do is whisk up your sauce and then toss everything in a skillet! It’s an easy and delicious meal that will leave everyone wanting more.
1. Sauté Chicken: In a large bowl, toss your cubed chicken in the cornstarch, flour, salt and pepper. Heat your oil in a large skillet over medium high heat and sauté your chicken until it is just cooked through. Remove your chicken from the pan and set aside.
2. Cook Veggies: Add your onion and bell peppers to the skillet, sauté in the remaining oil and juices from the chicken until they begin to tenderize.
3. Whisk Sauce Ingredients: In a small bowl, whisk together all the ingredients for sauce, taking care not to let the cornstarch clump together.
4. Simmer: Reduce the heat to medium low and add in your sauce mixture. Simmer until the sauce begins to thicken.
5. Combine: Add your chicken back to the skillet and toss to coat in the sauce. Saute everything together for a few minutes more until your sauce has reduced to the desired thickness.
Tips and Tricks

Take your black pepper chicken to the next level with these simple tips and variations!

Adjust Spice Level: Increase or decrease the amount of black pepper to suit your taste preferences. If you prefer a spicier kick, add a pinch of red pepper flakes or finely chopped fresh chili peppers.

Add Extra Veggies: Experiment with different vegetables to add color and texture. Try adding broccoli florets, sliced carrots, or snap peas for a vibrant and nutritious twist.

Make it Gluten-Free: Omit the flour and substitute the soy sauce with tamari or a gluten-free soy sauce alternative to ensure the dish is gluten-free.

Garnish: Just before serving, top your black pepper chicken with freshly chopped green onions or cilantro for a burst of freshness and picture perfect presentation.

Serve With: Accompany your black pepper chicken with steamed jasmine rice or stir-fried noodles for a satisfying and complete meal.
Storing Leftover Black Pepper Chicken

Don’t let those tasty leftovers go to waste! Store your leftover black pepper chicken in an airtight container in the fridge (it will stay good for about 4 days), and you’ll have a flavorful meal ready for another round of deliciousness. When you’re ready to enjoy it again, simply reheat it in a pan or microwave until warmed through, and get ready to relish the flavors all over again.

More Recipes Inspired by Chinese Cuisine

I love all of the delicious flavors found in Chinese dishes. I can never get enough! Next time you’re craving Chinese takeout, skip the delivery and try making these tasty recipes at home instead.
Black pepper sauce

In a large bowl, toss your cubed chicken in the cornstarch, flour, salt and pepper. Heat your oil in a large skillet over medium high heat and saute your chicken until it is just cooked through. Remove your chicken from the pan and set aside.

Add your onion and bell peppers to the skillet, saute in the remaining oil and juices from the chicken until they begin to tenderize.

In a small bowl, whisk together all the ingredients for sauce, taking care not to let the cornstarch clump together.

Reduce the heat to medium low and add in your sauce mixture. Simmer until the sauce begins to thicken.

Add your chicken back to the skillet and toss to coat in the sauce. Saute everything together for a few minutes more until your sauce has reduced to the desired thickness.

Serves: 8

Calories222kcal (11%)Carbohydrates18g (6%)Protein26g (52%)Fat3g (5%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.01gCholesterol73mg (24%)Sodium1236mg (52%)Potassium525mg (15%)Fiber1g (4%)Sugar4g (4%)Vitamin A503IU (10%)Vitamin C21mg (25%)Calcium20mg (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 Chinese

Keyword black pepper chicken, black pepper chicken recipe
June 8, 2023
Homemade Chicken Broth
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This homemade chicken broth recipe is a keeper and you will love all the many uses you can get out of it! Chicken broth is a staple cooking ingredient used in soups, casseroles, sauces, and many more everyday recipes.

Making chicken broth at home allows you to make a lot to store for later. Whenever I make this recipe, I have plenty of broth to last me a couple of weeks. I simply store it in the fridge to use throughout the week for recipes like our favorite soup, this yummy pasta, or this easy stir fry recipe.

What is Chicken Broth?

Chicken broth is the liquid created from simmering chicken and vegetables. You can also add herbs and spices for additional flavor. My recipe uses lots of veggies and herbs, but feel free to get creative and use the veggies and herbs that sound good to you! Sometimes I switch out the herbs depending on what I have on hand.

I love making homemade versions of store-bought ingredients because I am able to control the flavors and what goes in them. I also love that I can play with the seasonings and spices to make it the way that I want it. Try my homemade version of the best alfredo sauce, this cheese sauce that can be used in so many ways, or this easy teriyaki sauce that I always have on hand.

Chicken Broth Recipe Ingredients

Homemade chicken broth is so easy and can be prepped in 10 minutes! You will love using this broth in your recipes because it adds so much flavor. The exact measurements for these ingredients are below in the recipe card.
- Whole Chicken: One whole chicken that is about 6 pounds.
- Yellow Onions: Onion adds so much flavor! Feel free to use shallots or any other kind of onion you desire.
- Whole Carrots: Cut the carrots into 2-inch pieces. No need to peel them!
- Celery Stalks: I use the whole stalk including leaves.
- Garlic Cloves: Garlic is a must!
- Parsley: Fresh is best.
- Thyme: For added flavor.
- Rosemary: For added flavor.
- Salt: I love that I can control the sodium in this recipe.
- Whole Black Peppercorns: For added flavor.
- Water: Essential! The flavors from the chicken, veggies, and herbs absorb into the water creating the chicken broth.
How to Make Chicken Broth

Chicken broth is such an essential cooking ingredient and you will love being able to make your own right at home. There are so many uses for chicken broth. Follow my instructions below because I walk you through how easy it is. I can’t wait for you to learn. It’s easier than you think, and homemade tastes incredible.
1. Add Chicken, Veggies, and Herbs to a Pot: Place the chicken in the bottom of a large stock pot. Add the rest of the ingredients on top and around the chicken.
2. Cover With Water and Bring to a Boil: Cover everything completely with water and bring to a boil over high heat.
3. Reduce Heat and Simmer: Once your water has come to a rolling boil, reduce heat to medium-low and simmer, uncovered, for about 4 hours. The cooking time will depend on the size of the chicken. The internal temperature of the chicken should be 165 degrees Fahrenheit.
4. Remove the Chicken: Carefully remove the whole chicken from the pot. Shred and debone the chicken then discard the carcass and use it as desired for recipes.
5. Strain the Broth: To strain the broth, remove all of the ingredients from the pot using a slotted spoon. Carefully strain the chicken broth into a large container. Continue to strain if needed to remove any remaining ingredients.
6. Use For Recipes: Use the broth as needed for recipes or store it in the refrigerator for later use.
What’s the Difference between Broth and Stock?

Most people think broth and stock are the same, but they are made differently. They can have the same uses, but it’s interesting to learn the difference in how they are made. Stock is made from bones, while broth is made mostly from meat and vegetables. Using bones in stock creates a thicker liquid and it takes much longer to make. Broth is a thinner liquid and the outcome is much lighter in color and more flavorful.
Storing Leftovers

Storing homemade chicken broth is different than storebought pantry broth. Be sure to keep it in the refrigerator or freezer to preserve its freshness because it doesn’t have any added preservatives that store-bought chicken broth requires. Follow my instructions below for storing and freezing your homemade broth.

In the Refrigerator: Store homemade broth in an air-tight container or jars `in the refrigerator for 3-4 days.

In the Freezer: To extend the freshness, store the broth in the freezer in an airtight container or ziplock bag for up to 6 months.

To Reuse: Allow the chicken broth to sit on the counter and come to room temperature before using because fat can sometimes settle on top as it cools.
More Delicious Recipes Using Chicken Broth

Chicken broth is useful and delicious in so many recipes. Once you make this easy homemade chicken broth recipe I have some great recipes for you to try! You will love the versatility that chicken broth can have in your cooking.
Place the chicken in the bottom of a large stock pot. Add the rest of the ingredients on top and around the chicken.

Cover everything completely with water and bring to a boil over high heat.

Once your water has come to a rolling boil, reduce heat to medium-low and simmer, uncovered, for about 4 hours. The cooking time will depend on the size of the chicken. The internal temperature of the chicken should be 165 degrees Fahrenheit.

Carefully remove the whole chicken from the pot. Shred and debone the chicken and use it as desired for recipes.

To strain the chicken stock, remove all of the ingredients from the pot using a slotted spoon. Carefully strain the chicken stock into a large container. Continue to strain if needed to remove any remaining ingredients.

Use the chicken stock as needed for recipes or store in the refrigerator for later use.

Serves: 8

Serving1cupCalories217kcal (11%)Carbohydrates3g (1%)Protein18g (36%)Fat14g (22%)Saturated Fat4g (20%)Polyunsaturated Fat3gMonounsaturated Fat6gTrans Fat0.1gCholesterol71mg (24%)Sodium1814mg (76%)Potassium237mg (7%)Fiber1g (4%)Sugar1g (1%)Vitamin A279IU (6%)Vitamin C5mg (6%)Calcium29mg (3%)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

Keyword chicken broth, homemade chicken broth
June 7, 2023
Air Fryer Turkey Burgers
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Air Fryer Turkey Burgers are the perfect answer when you want a juicy, flavorful burger that’s a bit healthier. With a seared outside and moist tender inside it’s the ideal burger!

Air frying is quick, delicious, and usually a healthier way to cook and you must try it out! Start with some of my best classic air fryer recipes like this Air Fryer Grilled Cheese, this delicious tender and juicy Air Fryer Chicken Breast or this Perfect Air Fryer Steak with Garlic Herb Butter.

The Best Air Fryer Turkey Burgers

Air Frying burgers has rocked my world! The way the air fryer uses circulating air to create a heavenly crust while leaving the inside juicy and moist is heaven. So often, poultry in general, will dry out so quickly before the inside has a chance to get done. The air fryer changes that. The forced air browns and crisps, just like an oven would, but faster which allows the inside to cook and stay juicy. This is all accomplished with minimal oil or fat added!

These turkey burgers are perfect for the main meal. Top your burger these with tomatoes, lettuce, pickles, and all your favorites, and then place them on your favorite bun and enjoy! Serve them up with some Homemade Air Fryer French Fries or Air Fryer Sweet Potato Fries. Add some Air Fryer Brussel Sprouts and you’ll have a complete air fryer meal! Plus, using the air fryer means you don’t have to heat up the grill when it’s cold outside!

Turkey Burgers Ingredients

With only 4 ingredients, these burgers can’t get much easier. Feel free to add more spices to your turkey burgers to vary the flavor as desired. You can find ground turkey next to ground beef in your local grocery store. Check out the recipe card at the bottom of the post for exact ingredient measurements.
- Ground Turkey: Ground chicken or ground beef can also be used.
- Garlic: The garlic should be minced finely to blend in nicely with the burgers.
- Salt and Pepper: Use these to flavor your burger as desired.
- Worcestershire Sauce: Adds incredible umami flavor to the burgers
- Toppings: Sprouts, butter lettuce, and sliced tomato.
Making Turkey Burgers in the Air Fryer

Using fresh ground turkey in your burgers will make them easier to shape than frozen ground turkey. Air frying them is going to give them that crusty outside and tender and juicy inside.
1. Mix: In a medium-sized bowl, combine the turkey, garlic, salt, pepper, and Worcestershire sauce.
2. Shape: Shape into four patties, keeping them ½ inch thick because they will shrink.
3. Fry: Add two patties to the basket and cook at 360 degrees Fahrenheit for 7 minutes. Then, flip the patties and continue to cook for about 5 minutes or until cooked throughout. The internal temperature should be 165 degrees Fahrenheit. Use a meat thermometer to make sure the burgers are done.
Tips for Amazing Air Fryer Turkey Burgers

There isn’t a whole lot that can go wrong with turkey burgers, but there are a few tips to remember to make sure you have incredible burgers.

Checking for Doneness: Because all air fryers are different, always remember to judge if your burger is done by the temperature, not the time. Check your user manual for your air fryer for best cooking times and adjust if needed. Turkey burgers are done when they reach 165 degrees Fahrenheit.

Sticky: Sometimes your ground turkey is sticky and hard to form or shape. If this happens, use parchment paper to help form them. You can also refrigerate or freeze the meat for a little bit to help firm it up.

Divot: To help the burgers keep from shrinking too much, push your thumb into the middle and create a divot.

Turkey: Any ground turkey will work for these burgers. I typically use lean turkey meat like 97/3 or 85/15.
Perfect Turkey Burger Variations

Another nice thing about turkey burgers is how easy they are to customize. And just like any burger you can make a bunch of them and freeze them for quick dinners on a busy night. Then you will be all ready to go with little preparation for dinner!

Add-Ins: Turkey burger meat is ideal for adding vegetables. Finely chopped mushrooms, peppers, onions, or shredded zucchini all give the turkey flavor and add moisture.

Seasonings: I love the flavor that the simple ingredients of garlic and Worcestershire sauce add to these burgers. But the possibilities for other seasonings are endless. BBQ seasonings, taco seasoning, ranch seasoning, greek spices, and even Italian spices would all be amazing.

Toppings: Tomatoes, lettuce, bacon, BBQ Sauce, avocado, and sprouts, are all great additions to a turkey burger.

Cheese: Don’t forget the cheese! Because cheese is my favorite, I love switching it up with Swiss, cheddar, pepper jack, feta, blue cheese, and Monterey jack. They will all change up the flavor and no matter what, you can’t go wrong.
Can You Make Turkey Burgers Ahead of Time?

Yes! You can make a double or even a triple batch of these air fryer turkey burgers to freeze and then pull them out to cook when you need them.

Form the turkey into a burger shape and place it on a cookie sheet lined with wax or parchment paper.

Cover loosely with plastic wrap and freeze for 1-2 hours or till firm but not frozen solid.

Using parchment paper to separate the patties, stack the burgers and place them in a freezer-safe ziplock bag. Freeze for up to 3 months.

When ready to use, you can cook the burgers in the air fryer from frozen, adding 3-5 more minutes to the cooking time. Or thaw them in the refrigerator overnight.
More Delicious Burger Recipes to Try

Burgers! They’re juicy, full of flavor, a total comfort food and customizable. They’re amazing. I love burgers. In all forms. Truly you can’t go wrong with burgers! Perfectly proportioned, seasoned exquisitely and topped to your heart’s desire, they are just so fun to make and eat. Try these burger variations tonight!
In a medium sized bowl combine the turkey, garlic, salt, pepper and worcestershire sauce. Shape into four patties keeping them ½ inch thick because they will shrink.

Add two patties to the air fryer basket and cook at 360 degrees for 7 minutes. Flip the patties and continue to cook for about 5 minutes or until cooked throughout.

Place the patties onto your hamburger bun and add desired toppings and serve.

Serves: 4

Calories134kcal (7%)Carbohydrates2g (1%)Protein27g (54%)Fat2g (3%)Saturated Fat1g (5%)Cholesterol62mg (21%)Sodium100mg (4%)Potassium378mg (11%)Sugar1g (1%)Vitamin A28IU (1%)Vitamin C1mg (1%)Calcium12mg (1%)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, Main Course

Cuisine American

Keyword air fryer turkey burgers, turkey burger recipe, turkey burgers
June 5, 2023
Pork Enchiladas
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These delicious enchiladas are filled with juicy pork carnitas and smothered in melted cheese. Topped off with homemade red enchilada sauce, this is a dinner that the whole family will go crazy over.

You can’t go wrong with enchiladas for dinner. They’re just so hearty, cheesy, and flavorful! A few more great recipes to try: white chicken enchiladas, enchiladas with avocado cream sauce, or to jazz up the most important meal of the day – breakfast enchiladas!

Carnitas Enchiladas

Get ready to experience the ultimate comfort food: pork enchiladas that will have everyone begging for seconds. Imagine juicy pork carnitas wrapped in soft flour tortillas and smothered in a savory red enchilada sauce, packed with smoky flavors. The diced green chilies add a gentle kick of heat, perfectly complementing the savory pork.

But wait, there’s more! The gooey, melted blend of Monterey Jack and Colby Jack cheese takes these enchiladas to another level of deliciousness. You can never go wrong with heaps of melty cheese. Each bite is an amazing combo of tender pork, tangy sauce, and creamy cheese. And don’t forget the final touch—a sprinkle of fresh cilantro! This dish is perfect for any occasion, whether it’s a family dinner or potluck with friends. I know your family will love them as much as mine does.

What is Carnitas?

Carnitas is a delicious dish that features tender Mexican pulled pork. The meat is simmered in things like chili powder, cumin, and citrus juices until it becomes tender and juicy. You can make it either in the slow cooker or Instant Pot!

Ingredients for Pork Enchiladas

This is everything you need to put this tasty dish together! The combination of flavors will have you coming back for seconds (and maybe even thirds!) Measurements can be found in the recipe card below.
- Pork Carnitas: Juicy, flavorful, and slow-cooked to perfection! Prepare ahead of time using my recipe here.
- Red Enchilada Sauce: You can use canned enchilada sauce, but I recommend using homemade sauce for the best flavor! You can also use green enchilada sauce if you prefer.
- Diced Green Chilies: These add mild heat and delicious flavor to the enchiladas.
- Shredded Monterey Jack and Colby Jack Cheese: This is my favorite blend of cheeses for Mexican inspired dishes! It’s so melty and flavorful! You could also use shredded Mexican cheese or cheddar cheese for easy prep.
- Flour Tortillas: The flour tortillas serve as the vessel for the pork carnitas, holding all the delicious ingredients together. Feel free to swap these out for corn tortillas if that’s what you prefer!
- Fresh Cilantro: Fresh herbs are a must! Add chopped cilantro to the pork enchiladas for an extra pop of bright flavor.
How to Make the Best Pork Enchiladas

Carnitas enchiladas are actually super easy to prepare! Fill your tortillas, cover with cheese and sauce, then pop your baking dish in the oven! After 20 minutes of bake time, you’ll have meaty, cheesy goodness ready to enjoy!
1. Prepare Carnitas: Prepare pork carnitas ahead of time. A link is provided in the recipe card.
2. Preheat Oven, Prepare Casserole Dish: Preheat your oven to 350 degrees Fahrenheit and lightly grease a baking dish.
3. Combine Pork and Chilies: In a large bowl, combine the pork carnitas and diced green chilies, mixing them well.
4. Fill Tortillas, Add Cheese, and Place in Baking Dish: Take a flour tortilla and spoon a generous amount of the pork and chili mixture onto it. Sprinkle 2 tablespoons of shredded Monterey jack cheese on top of the pork. Roll it up tightly, placing it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
5. Cover With Sauce: Pour the red enchilada sauce over the rolled tortillas. Coat evenly. Set aside a small amount of sauce for later use.
6. Top With Cheese: Sprinkle the shredded Colby Jack cheese over the top of the enchiladas, reserving a small amount for garnish.
7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the enchiladas are heated through and the cheese has melted.
8. Melt: Remove the foil and continue baking for an additional 5 minutes or until the cheese turns golden and bubbly.
9. Serve: Serve warm and garnish with cilantro or desired toppings.
Cooking Tips and Delicious Variations

Make these pork enchiladas your own! Here are a few ideas on how to customize and perfect them:

Warm Your Tortillas: Before you assemble the enchiladas, warm up your flour tortillas. This makes them more pliable and less likely to tear when rolling. You can heat them in a dry skillet or microwave them for a few seconds until they become soft and easier to work with.

Use Different Sauce: I use red enchilada sauce in this recipe- it’s rich, savory, and made with warm spices! If you want, you can use green enchilada sauce instead. It’s bright and tangy with a mild kick of spice.

Swap Out Chilies: If you want more heat, swap out the green chilies for diced jalapenos, chipotle peppers, or serrano peppers.

More Toppings: Add a dollop of sour cream, sliced avocados, or salsa!

Serve With: These enchiladas are great on their own, but you can also serve them with a side of refried beans, black beans, or Mexican rice.
Storing Leftovers

Pork enchiladas are super easy to store and heat up later for a quick and easy meal. I doubt you’ll have any leftovers, but just in case, here’s how to keep them fresh:

In the Refrigerator: Store leftovers in an airtight container for up to 4 days. When you’re ready to enjoy your enchiladas, heat in the oven or microwave until warmed through.

In the Freezer: Wrap enchiladas in aluminum foil and then place in a freezer bag. They will stay good in the freezer for 2 months. Before serving, thaw overnight in the fridge, then reheat in the oven for 15-20 minutes at 350 degrees Fahrenheit.
More Enchiladas Recipes to Try:

If you love enchiladas as much as I do, here are a few more recipes to add to your dinner lineup. They’re all easy to prepare and packed with savory, cheesy goodness! I promise they’ll be a hit with everyone in your family. They always fly off the table at my house! Even my picky eaters can never get enough.
Prepare pork carnitas ahead of time. A link is provided in the recipe card.

Preheat your oven to 350 degrees Fahrenheit and lightly grease a baking dish. Pour about ¼ cup of enchilada sauce into the prepared pan and spread it evenly to coat the bottom of the pan.

In a large bowl, combine the pork carnitas and diced green chilies, and mix well.

To assemble the enchiladas, spoon a generous amount of the pork mixture in the middle of the tortilla. Sprinkle about 2 tablespoons of shredded Monterey Jack cheese on top of the pork. Roll it up tightly, placing it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

Pour the red enchilada sauce over the rolled tortillas, ensuring they are evenly coated.

Sprinkle the Colby Jack cheese over the top of the enchiladas.

Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the enchiladas are warmed through and the cheese has melted.

Remove the foil and continue baking for an additional 5 minutes or until the cheese turns golden and bubbly.

Enjoy the enchiladas warm with cilantro or desired toppings!

Serves: 8

Serving1enchiladaCalories376kcal (19%)Carbohydrates32g (11%)Protein21g (42%)Fat18g (28%)Saturated Fat9g (45%)Polyunsaturated Fat1gMonounsaturated Fat3gCholesterol66mg (22%)Sodium935mg (39%)Potassium97mg (3%)Fiber1g (4%)Sugar15g (17%)Vitamin A422IU (8%)Vitamin C3mg (4%)Calcium311mg (31%)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

Cuisine Mexican

Keyword carnitas enchiladas, pork enchiladas
June 4, 2023
Cube Steaks with Mushroom Gravy
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This Cube Steak is a tender and juicy beef steak seared in beef broth, onion, and garlic powder, then made with the best mushroom gravy. A simple and delicious meal made in less than 30 minutes!

I love to cook beef, and steak is one of my favorite ways to do that! For more simple steak recipes, try this Garlic Butter Herb Steak Bites with Potatoes, this delicious Brown Sugar Garlic Flank Steak, or these yummy Creamy Garlic Steak Bites with Mushrooms.

Easy Cube Steak Recipe

This delicious recipe is easy to make and packs a punch with flavor. Cube steak is a type of beef cut known to be a tough piece of tender meat. Usually, it is either top round or top sirloin when purchased. It is then flattened by pounding and tenderized before cooking. Cube steak got its name because of the indentations that are on the cube steak after it has been tenderized by a meat tenderizer.

To get this meat as tender and juicy as possible, you will want to make sure you take time to tenderize your meat about 20-30 minutes before you start cooking. Once you see how delicious it turns out and you drizzle on some delicious mushroom sauce, you won’t be able to resist seconds!

Cube Steak Ingredients

This delicious meat combination with a mushroom sauce is mouth-watering and one of the best meals I have made. Our family loves to make it over and over again. To find out the exact ingredient measurements, check out the recipe card that’s at the bottom of the post.
- Flour: I used all-purpose flour in this recipe.
- Salt and Pepper: These enhance the flavors of the ingredients.
- Onion Powder: This gives a slight onion flavoring to the base of the seasoning.
- Garlic Powder: The garlic flavor really adds in a delicious taste.
- Olive Oil: You can use vegetable oil or canola oil if that’s what you have instead!
- Cube Steaks: When you purchase, these will be top-round or sirloin steaks.
Mushroom Gravy
- Olive Oil: You will cook the onions and mushrooms in the oil.
- Onion: You can use a yellow onion or a white onion.
- Mushrooms: Slice these up to be the same size so that they cook evenly.
- Beef Broth: This acts as a base for the sauce.
- Onion Soup Mix: The onions in the soup mix complement the onions in the seasoning for the steak.
- Cornstarch and Water: Combining these two together helps thicken up the sauce.
How to Cook Cube Steak

So simple to make with only two easy steps. Then, create a delicious mushroom gravy that is out of this world good. Combined, it is the perfect combination and so delicious!
1. Mix together seasoning: In a small bowl, combine the flour, pepper, salt, onion, powder, and garlic powder. Add the cube steak and coat with the flour on each side.
2. Cook the cube steak: In a medium-sized skillet, add the olive oil. Over medium-high heat, add the cube steak and cook for about 3-4 minutes on each side. Remove from the skillet and set aside.
3. To make the mushroom gravy: Add the olive oil and sliced onions. Sauté for 4-5 minutes and add in the mushrooms until they are tender and the mushrooms are golden. Add in the beef broth and onion soup mix and mix until dissolved. Combine the cornstarch and water and whisk in a small bowl. Add to the gravy and mix. Add the cube steaks back to the gravy and let simmer until the sauce has started to thicken.
Tips for Making Cube Steak

Combined, this steak and mushroom gravy is the perfect combination. It is simple to make and comes together in less than 30 minutes. These tips are here to help you better the cube steak recipe and make this over and over again.

Let rest: It is best to allow the steaks time to rest out of the cold refrigerator about 20 to 30 minutes ahead of cooking time.

Preparing cube steak: Be sure to remove any moisture from the cube steak by patting it dry with a paper towel. This will ensure the steak will sear evenly as well as have a crispy crust.

Tenderize meat: Pound the steak using a meat tenderizer. This helps your steak become tender and juicy.

Overcooking: It is best not to overcook the cube steak. It will become rubbery and hard to eat.

Thicken gravy: Mix together a slurry or roux of cornstarch or flour with water. Slowly add it to the mushroom gravy for the desired thickness.

Beef broth: For more flavor, add in beef broth instead of water.
Cooking Temperatures for Steak

It’s important to know what temperature to cook your steak to so that you don’t overcook it (or undercook it). I use a meat thermometer to check the internal temperature of my steak.

Rare: 115 degrees Fahrenheit; Remove when it reaches 110 degrees Fahrenheit.

Medium-Rare: 125 degrees Fahrenheit; Remove when it reaches 120 degrees Fahrenheit.

Medium: 135 degrees Fahrenheit; Remove when it reaches 130 degrees Fahrenheit.

Medium-Well:140 degrees Fahrenheit; Remove when it reaches 135 degrees Fahrenheit.

Well Done: 150 degrees Fahrenheit; Remove when it reaches 145 degrees Fahrenheit.
How to Store Leftovers

This cube steak recipe is delicious and tastes just as good the next day! Here are a few ways to store this delicious recipe:

Can you make it ahead of time? Yes, the cube steak can be prepared and tenderized ahead of time to save even more time when cooking. Also, the seasoning and mushroom gravy can be made ahead of time separately and stored in the refrigerator for 24 to 48 hours ahead of time.

Can you freeze steak? Yes! This makes a great freezer meal. After cooking your steak, let it cool completely and place it in a ziplock bag or airtight container. Add the steak with the gravy to the bag and freeze, laying flat for 2-3 months. Thaw in the refrigerator overnight before reheating.

How to reheat cube steak: Cube steak can be warmed up on a skillet on medium-low heat or in the microwave.
What to Serve with Cube Steak

Make this a complete meal with classic sides to enhance this cube steak for dinner. I always love a good mashed potato with my steak to dip in as well as the mushroom gravy sauce. A side salad and a roll is always a great way to make this meal satisfying.
Mushroom Gravy:

In a small bowl combine the flour, pepper, salt, onion, powder and garlic powder. Add the cube steak and coat with the flour on each side.

In a medium sized skillet add the olive oil. Over medium high heat add the cube steak and cook for about 3-4 minutes on each side. Remove from the skillet and set aside.

To make the mushroom gravy: Add the olive oil and sliced onions. Sauté for 4-5 minutes and add in the mushrooms until they are tender and mushrooms are golden. Add in the beef broth and onion soup mix and mix until dissolved. Combine the cornstarch and water and whisk in a small bowl. Add to the gravy and mix. Add the cube steaks back to the gravy and let simmer until sauce has started to thicken.

Serves: 6

Calories257kcal (13%)Carbohydrates11g (4%)Protein18g (36%)Fat16g (25%)Saturated Fat4g (20%)Cholesterol54mg (18%)Sodium404mg (17%)Potassium390mg (11%)Fiber1g (4%)Sugar1g (1%)Vitamin C1mg (1%)Calcium22mg (2%)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 American

Keyword Cube steak, Cube steak recipe
June 1, 2023
Easy Chicken Paprikash
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Indulge in a rich and creamy Chicken Paprikash that is so delicious, and it pairs perfectly over noodles. This classic Hungarian dish combines tender chicken with a flavorful blend of smoked paprika, onions, garlic, and tomatoes.

Chicken is our go-to dinner option every time we want something easy and filled with lots of flavors! Check out more chicken favorites like this delicious Coconut Curry Chicken, this yummy Chicken Milanese, or a favorite at our house, this Baked Sweet and Sour Chicken.

Easy Chicken Paprikash Recipe

The recipe for Chicken Paprikash originated in Hungary, a country known for its delicious food. It’s a dish made with chicken, onions, garlic, tomatoes, and a special spice called paprika. The chicken is cooked in a tasty broth until it’s almost done. Then, a creamy sauce is made by adding sour cream and heavy whipping cream.

This chicken is often served with noodles (you can use regular pasta or egg noodles) or dumplings It has become popular across the world, too, because it’s so tasty and comforting. Plus, not only does this dish really deliver on the taste, but it’s quick to make. It takes very little preparation and cooks in less than 30 minutes. Though not your traditional weeknight meal, this recipe will become a new family favorite! And then if you love this Hungarian dish, you must try this delicious Hungarian Goulash too!

Ingredients in Hungarian Chicken Paprikash

Once you look over this list of ingredients, you can immediately tell why this dish is so tasty! I especially love the flavor of the smoked paprika. It brings a warm, deep element of flavor that you don’t want to miss! Check out the recipe card at the bottom of the post for exact measurements.
- Vegetable Oil: Used for cooking and adding a mild flavor to the dish.
- Yellow Onion: Adds a savory and slightly sweet taste to the recipe when minced.
- Garlic: The garlic gives off a delicious aroma. You can use minced garlic from the jar if you don’t have fresh cloves. ½ teaspoon equals about 1 clove of garlic.
- Roma Tomatoes: Mincing these tomatoes adds a fresh and tangy element to the dish.
- Boneless Skinless Chicken Breasts: Cut into pieces, they serve as the main protein in the recipe.
- Smoked Paprika: I love paprika but smoked paprika really takes this warm spice to the next level.
- Salt: This enhances the taste of the other ingredients and brings out their flavors.
- Black Pepper: Adds a mild heat and a hint of spiciness to the dish.
- Chicken Broth: This sets the dish up with a flavorful base for the sauce and adds richness to the recipe.
- All-Purpose Flour: The flour thickens the sauce and gives it a smooth and velvety consistency.
- Sour Cream: Adds creaminess and a tangy flavor to the sauce. You can also use plain Greek yogurt instead.
- Heavy Whipping Cream: This adds richness and texture to the sauce.
How to Make Chicken Paprikash

This recipe is quick and easy and a great recipe when you are looking to try something new. Plus, you don’t need any fancy or hard-to-find ingredients, so it’s simple to gather up everything you need!
1. Sauté Onions: Heat your vegetable oil over medium-high heat in a large pan. Saute your onion until they soften and begin to color.
2. Cook Chicken: Add in your garlic and tomatoes and saute for another 2-3 minutes. Add in the chicken and paprika, salt, and pepper, and cook for about 5-8 minutes or until all the chicken is nearly cooked through.
3. Boil: Add in your chicken broth and bring to a rolling boil. Reduce heat to low and simmer for 4-5 minutes.
4. Simmer and Serve: Whisk in your flour, and be sure no clumps form. Continue simmering until the liquid has begun to thicken. Add in your sour cream and heavy whipping cream. Continue to simmer and stir periodically for about 10 minutes. Serve over noodles or dumplings, and enjoy!
Substitutions

Sometimes you don’t have the ingredients listed on hand, so I’ve come up with some substitutions that can be made in this chicken paprikash. Just remember, substitutions might change the taste and texture of the final product.

Oil: You can substitute it with other cooking oils like canola, sunflower, or olive oil.

Boneless skinless chicken breasts: You can substitute them with boneless chicken thighs or even chicken tenderloins if you like darker meat or have them on hand.

Smoked paprika: If you don’t have smoked paprika, you can use regular paprika or a combination of regular paprika and a small amount of liquid smoke for a hint of smoky flavor.

Heavy whipping cream: You can use whole milk or half-and-half to add creaminess to the sauce instead of heavy whipping cream. However, this will change the sauce’s consistency to be a bit thinner.

All-purpose flour: If you need a gluten-free option, you can use cornstarch as a thickening agent instead.
How to Store Leftovers

This chicken paprikash makes fantastic leftovers and tastes just as good the next day! You can even store this and freeze it for later, making it a quick and easy meal option.

In the Refrigerator: Let the chicken cool to room temperature. Then, store the leftovers in an airtight container in the fridge. They will last about 3-4 days.

In the Freezer: Store your cooked chicken in an airtight container and label it with the date. It can be stored in your freezer for about 2 to 3 months. Use containers or bags that seal tightly so your chicken doesn’t get freezer burn.

How to Reheat Leftover Chicken Paprikash: Thaw the frozen leftovers in the refrigerator overnight and then reheat them in a pot on the stovetop or microwave until heated. Your chicken is safe to eat when it has reached an internal temperature of 165 degrees Fahrenheit.

**Don’t store the noodles or dumplings. Cook those fresh when you serve your leftovers**.
Make it a Meal!

If you are wondering what to serve with this chicken paprikash, I’ve got you covered! I’ve gathered up 4 more recipes that can be served with this recipe as sides that will complement it well. It’s so delicious, you won’t want to miss it!
In a large pot, heat your vegetable oil over medium high heat. Saute your onion until they soften and just begin to color.

Add in your garlic and tomatoes and saute for another 2-3 minutes. Add in your chicken and paprika, salt, and pepper, cook until all the chicken is nearly cooked through, about 5-8 minutes.

Add in your chicken broth and bring to a rolling boil. Reduce heat to low and simmer for 4-5 minutes.

Whisk in your flour, be sure no clumps form. Continue simmering until the liquid has begun to thicken. Add in your sour cream and heavy whipping cream. Continue to simmer and stir periodically for about 10 minutes.

Serve over noodles or dumplings and enjoy!

Serves: 6

Calories165kcal (8%)Carbohydrates8g (3%)Protein11g (22%)Fat10g (15%)Saturated Fat5g (25%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gCholesterol54mg (18%)Sodium573mg (24%)Potassium370mg (11%)Fiber2g (8%)Sugar3g (3%)Vitamin A2159IU (43%)Vitamin C5mg (6%)Calcium54mg (5%)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 Hungarian

Keyword Chicken Paprikash
May 31, 2023