There is so much to love about this Asian-inspired cast iron Ribeye Steak, particularly the marinade and the immense flavor it gives the steak! Marinate a high-quality Ribeye Steak in sesame oil, tamari soy sauce, balsamic vinegar, sriracha, and brown sugar for at least 30 minutes (but longer is better!). When ready, pan sear the steak in a blazing hot cast iron skillet, flipping it every 30 seconds. The result is a crispy exterior, juicy center, and seriously delicious sesame flavor throughout. Serve with your favorite veggies — we love…
Continue ReadingCheesy Stuffed Chicken Marsala with Mushrooms & Fontina
If you love indulgent, restaurant-quality meals that feel extra special, this Stuffed Chicken Marsala will become a new favorite in your kitchen. Tender chicken breasts are filled with a creamy, cheesy mushroom stuffing and bathed in a rich, deeply flavorful Marsala wine sauce. Every bite is juicy, savory, and downright irresistible! While I often share quick 30-minute meals, some recipes deserve a little extra time and attention. This is one of those dishes, and I promise—every single step is worth it. Once you taste that luscious sauce spooned over perfectly…
Continue Reading5-Minute Green Olive Tapenade (In A Food Processor)
Raise your hand if you’re olive obsessed! 🙋🏻♀️ Then this green olive tapenade is for you. It’s a restaurant-worthy appetizer that’s deceptively simple to make, has a great texture, incredible depth of flavor, and — best of all — it takes just 5 minutes to prepare! Which is why I’ve now lost track of how many times I’ve made it for dinner parties. We’re mixing salty, briny green olives with capers and anchovies (don’t worry, it’s not too much!), then brightening the dip up by adding fresh herbs like basil…
Continue Reading30-Minute Broiled Gochujang Chicken Meatballs
Oh hi, it’s the meatball queen signing in! We’re back with yet another outrageously delicious meatball recipe, and I’m not one bit mad about it! This recipe draws inspiration from classic Korean flavors. Say hello to Gochujang chicken meatballs! They’re broiled instead of cooked on a stove top, get tossed in a sweet and spicy glaze, and are an all around fun twist on familiar Korean flavors we know and love. Don’t have ground chicken? Use ground turkey, beef, or pork instead! Serve with white rice, Kimchi, pickled vegetables, and…
Continue ReadingPan Fried Chickpea Patties (with Dried Chickpeas)
Pan fried Chickpea Patties are irresistibly delicious. Inspired from the classic Israeli street food falafel, these patties are made from a mix of dried chickpeas (no, you can’t use canned chickpeas — they will crumble!), onion, garlic, parsley, cilantro, dried spices, lemon juice, and baking soda. No binder! Throw everything in a food processor and pulse until finely ground, then form into small patties and pan fry or shallow fry. Next level. These chickpea patties are seriously next level. You can treat them like classic falafel and wrap them in…
Continue ReadingSweet & Smoky Bacon Wrapped Chicken Tenders
A little sweet, a little salty, we love these bacon wrapped chicken tenders! They’re fun for the whole family to make, and easy enough to enjoy on busy weeknights. Sprinkle with brown sugar or sesame seeds for added flavor and texture, then serve with your favorite dipping sauce. We recommend using regular cut bacon (not thick cut) so the bacon has a chance to crisp up. Ingredients For Bacon Wrapped Chicken Equipment needed: rimmed baking sheet, parchment paper, nonstick cooking spray How To Make Bacon Wrapped Chicken Tenders Variations With…
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