Creamy, cheesy, and loaded with sweet roasted garlic — this Cheesy Roasted Garlic Dip is basically an edible hug. Perfect for parties, Netflix marathons, or honestly just Tuesdays.

There are dips… and then there’s this Cheesy Roasted Garlic Dip. It’s the kind of dip that makes you “accidentally” eat half the dish before guests even arrive. No regrets. Sweet, mellow roasted garlic mixed into a creamy, cheesy, gooey situation you’ll want to faceplant into. (And yes, it’s basically impossible to have just one bite. You’ve been warned.)

Before You Start: Tips & Ingredient Notes

• Roast that garlic until it’s soft and caramelized — not just lightly golden. You want deep, sweet flavor.
• Use block mozzarella if you can and shred it yourself. Pre-shredded bags = sad, dry cheese.
• Full-fat everything. Trust me. This isn’t the time for light mayo unless you want light disappointment.
• Mash the roasted garlic really well before mixing — no surprise garlic grenades mid-bite.
• Red pepper flakes = optional but highly recommended for a little kick to cut the richness.

Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until buttery soft. Let it cool slightly, then squeeze the cloves out and mash into a paste.

In a big bowl, beat together cream cheese, sour cream, mayo, and the roasted garlic paste. (Use a spatula — it’ll feel like stirring pure joy.)

Fold in 1 cup mozzarella, ½ cup Parmesan, fresh parsley, Italian seasoning, red pepper flakes, salt, and pepper.

Spread the mixture into a 9-inch baking dish. Sprinkle the top with the remaining mozzarella and Parmesan.

Pop into the oven for 20 minutes, or until the top is bubbling and golden. Broil for 1–2 minutes at the end if you want extra browning.

Let the dip cool slightly (so you don’t burn the roof of your mouth — ask me how I know) and garnish with extra parsley. Dig in with bread, crackers, or veggies!

Serving Suggestions

Serve this glorious molten cheesy situation with:

• Crusty baguette slices
• Crunchy crackers
• Celery sticks and cucumber rounds (for pretending to be healthy)

Building the ultimate snack spread? Add a few of my other party favorites to the table:

Sticky Honey Soy Chicken Wings

Firecracker Chicken Meatballs

Stuffed Mushrooms

Buffalo Chicken Pinwheels

Storage + Reheating

Store any leftover dip (if you’re lucky enough to have any) in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warm and gooey again.

Bonus: Cold leftover dip on crackers = 10/10 snack.

Try These Delicious Dips Next

• White Bean Dip
• Jalapeño Popper Dip
• Avocado Basil Dip
• Best Ever Spinach Dip
• Baja Spinach Dip

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Cheesy Roasted Garlic Dip

Sweet, mellow roasted garlic and a triple-threat creamy base come together in this Cheesy Roasted Garlic Dip. Bubbly, golden, ridiculously delicious — this is your new party trick.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 10

Calories 328kcal

Author Joanna Cismaru

Ingredients

• 4 heads garlic
• 1 tablespoon olive oil for roasting garlic
• 8 ounces cream cheese softened
• 1 cup sour cream
• ¾ cup mayonnaise
• 2 cups mozzarella cheese shredded
• 1 cup Parmesan cheese grated
• ¼ cup fresh parsley finely chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon red pepper flakes to taste
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat your oven to 400°F (200°C).
• Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 30-35 minutes, or until the cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic out of the skins and mash into a paste.
• In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, mashed roasted garlic, grated raw garlic, and lemon zest. Mix until smooth and well combined.
• Fold in 1 cup of shredded mozzarella cheese, ½ cup grated Parmesan cheese, and parsley. Add the Italian seasoning, red pepper flakes, salt, and black pepper. Mix well to combine.
• Transfer the mixture to a 9-inch baking dish or any oven-safe dish. Spread it out evenly. Top with the remaining ½ cup shredded mozzarella cheese and ½ cup grated Parmesan cheese.
• Bake in the preheated oven for 20 minutes, or until the dip is bubbly and golden on top. For extra browning, broil for 1-2 minutes at the end, keeping a close eye to prevent burning.
• Remove from the oven and let the dip cool slightly. Garnish with additional parsley.
• Serve warm with crusty bread, crackers, or vegetable sticks for dipping.

Notes

1. Roast the garlic well: You want deep golden, buttery cloves — not lightly pale. It’s where all the sweet, mellow flavor comes from.
2. Use freshly grated cheese: Pre-shredded cheese has anti-caking agents that mess with the meltiness. Freshly grated = creamy, gooey perfection.
3. Full-fat ingredients work best: This dip is unapologetically rich. Light versions can make it watery or grainy.
4. Adjust the spice: Add more or less red pepper flakes depending on your spice tolerance. Or swap in a pinch of cayenne if you’re feeling wild.
5. Make ahead: Assemble the dip, cover, and refrigerate for up to 24 hours before baking. Let it sit out while the oven preheats.
6. Broiling tip: Watch it like a hawk when broiling — it can go from golden to burnt in a blink.

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 8g | Protein: 12g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 514mg | Potassium: 194mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 631IU | Vitamin C: 6mg | Calcium: 325mg | Iron: 1mg

The post Cheesy Roasted Garlic Dip appeared first on Craving Home Cooked.

These BBQ Meatballs are an absolute must-try! Juicy, flavorful meatballs baked to perfection and tossed in a tangy BBQ sauce that’s finger-licking good. You won’t believe how easy they are to make!

These BBQ Meatballs are simply irresistible. Juicy and flavorful, they’re baked to perfection and tossed in a rich, tangy homemade BBQ sauce. Perfect for any occasion, they’re easy to make and guaranteed to be a hit with everyone. Trust me, you’ll love them!

Ingredients You’ll Need

• Breadcrumbs: These help hold the meatballs together and keep them juicy. Panko or crushed crackers work too.
• Milk: Soaks into the breadcrumbs to add moisture.
• Ground Beef: The base of our meatballs. You can swap for ground turkey or chicken if you like.
• Egg: Binds everything together.
• Onion: Adds flavor and moisture. Chop it finely or grate it so it blends in nicely.
• Garlic: Brings a savory kick. Fresh or the stuff from a jar works just fine.
• Worcestershire Sauce: Adds a nice tangy, umami flavor. You can use soy sauce if you’re out.
• Salt and Pepper: Season to taste.
• Paprika: Adds a bit of color and mild spice.

• Barbecue Sauce: Store-bought or homemade, whatever you’ve got.
• Ketchup: Adds some sweetness and thickens up the sauce.
• Brown Sugar: Sweetens the sauce and adds that rich flavor.
• Apple Cider Vinegar: Gives the sauce a nice tangy balance.
• Worcestershire Sauce: Deepens the flavor with some savory goodness.
• Smoked Paprika: Adds a smoky vibe. Regular paprika works too.
• Garlic Powder: Adds a subtle garlic flavor to the mix.
• Onion Powder: Complements the garlic and rounds out the sauce.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Tip: Lining the baking sheet makes cleanup a breeze and prevents sticking.

In a large bowl, combine ½ cup breadcrumbs and ¼ cup milk. Let sit for a few minutes until the breadcrumbs soak up the milk. Add 1 pound ground beef, 1 large egg, 1 finely chopped small onion, 2 minced garlic cloves, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Mix until well combined. Tip: Letting the breadcrumbs soak helps keep the meatballs moist and tender.

Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Tip: Using a small ice cream scoop can help make evenly sized meatballs, which cook uniformly.

Bake the meatballs in the preheated oven for 15-20 minutes, or until they are browned and cooked through. Tip: You can also air fry the meatballs at 375°F (190°C) for about 12-15 minutes, shaking the basket halfway through for even cooking.

While the meatballs are baking, in a medium saucepan, combine 1 cup barbecue sauce, ¼ cup ketchup, ¼ cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Cook over medium heat, stirring occasionally, until the sauce is heated through and slightly thickened, about 5-7 minutes.

Remove the meatballs from the oven and transfer them to the saucepan with the BBQ sauce. Gently toss to coat the meatballs evenly with the sauce. Tip: Coating the meatballs in the sauce while they are hot helps the flavors meld together better.

How To Serve

These BBQ Meatballs are perfect on their own or paired with some tasty sides. Here are some ideas to serve with your meatballs:

Instant Pot Rice

Mashed Potatoes

How To Steam Broccoli

Easy Potato Salad

More Delicious Meatball Recipe

• Easy Meatball Recipe
• Creamy Mushroom Chicken Meatballs
• Firecracker Chicken Meatballs
• Chicken Meatballs Alfredo
• Sweet And Sour Meatballs
• One Pot Meatballs and Potatoes

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BBQ Meatballs

BBQ Meatballs are juicy, flavorful meatballs baked to perfection and coated in a rich, tangy BBQ sauce. They’re easy to make and perfect as an appetizer or main dish. Serve them with your favorite sides for a delicious meal!

Course Appetizer, Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 385kcal

Author Joanna Cismaru

Ingredients

For the Meatballs:

• ½ cup breadcrumbs
• ¼ cup milk
• 1 pound ground beef
• 1 large egg
• 1 small onion finely chopped or grated
• 2 cloves garlic minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika

For the BBQ Sauce:

• 1 cup barbecue sauce store-bought or homemade
• ¼ cup ketchup
• ¼ cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

US Customary – Metric

Instructions

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the breadcrumbs and milk. Let sit for a few minutes until the breadcrumbs soak up the milk.
• Add the ground beef, egg, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and paprika to the breadcrumb mixture. Mix until well combined.
• Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
• Bake the meatballs in the preheated oven for 15-20 minutes, or until they are browned and cooked through.
• While the meatballs are baking, in a medium saucepan, combine the barbecue sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Cook over medium heat, stirring occasionally, until the sauce is heated through and slightly thickened, about 5-7 minutes.
• Remove the meatballs from the oven and transfer them to the saucepan with the BBQ sauce. Gently toss to coat the meatballs evenly with the sauce.
• Serve the BBQ meatballs hot, as an appetizer or main dish. They pair well with mashed potatoes, rice, or a side salad.

Notes

1. Use ground turkey or chicken instead of beef for a lighter option.
2. Make the meatballs ahead of time and refrigerate them (uncooked) for up to 24 hours before baking.
3. Freeze cooked meatballs for up to 3 months; thaw in the fridge overnight before reheating.
4. For a smoky flavor, add a pinch of smoked paprika to the meatball mixture.
5. Reheat leftovers with extra BBQ sauce to keep the meatballs moist.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 41g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1180mg | Potassium: 490mg | Fiber: 1g | Sugar: 29g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg

The post BBQ Meatballs appeared first on Craving Home Cooked.

These Bacon Cheeseburger Egg Rolls combine the hearty satisfaction of a cheeseburger with the irresistible crunch of an egg roll. Perfect for little hands and big appetites, they disappear as quickly as I can make them!

Easy Bacon Cheeseburger Egg Rolls

These Bacon Cheeseburger Egg Rolls are a guaranteed crowd-pleaser, especially when it comes to feeding the little ones. Each roll is packed with crispy bacon, a blend of melty cheddar and mozzarella, and perfectly seasoned ground beef, all wrapped up in a golden, crispy shell. They’re the perfect snack for any gathering, and I can barely get them on the table before they’re all snapped up in my house!

• Ground beef: I am using ground beef, but you can also use ground turkey or ground chicken if you prefer.
• Bacon: If you’re out of bacon, try diced ham or smoked sausage.
• Onion: Yellow, white, or red onions all work well.
• Worcestershire sauce: Soy sauce or balsamic vinegar are great substitutes.
• Pickles: For a nice tangy crunch. Feel free to substitute with relish if you prefer.
• Cheddar cheese: You can try other cheeses like Monterey Jack, or Colby.
• Mozzarella cheese: I like using mozzarella for the cheesy factor, but you can try other cheeses like provolone.
• Garlic powder and onion powder: The powder stuff is fine, but you can use fresh if you want.
• Salt and pepper: Adjust these to taste.
• Egg roll wrappers: Our vessel of choice.
• Oil for frying: Any high-heat oil like canola, vegetable, or peanut oil will do.
• Cheese sauce for dipping: I like to may my own cheese sauce, but store-bought is fine too. A spicy mayo or ranch dressing will also work.

Cook the Bacon and Beef

Start by cooking the bacon in a large skillet until it’s crispy. Once done, set it aside on a paper towel to drain. In the same skillet, add your ground beef and chopped onion, cooking until the beef is browned and the onions are tender. Drain any excess fat if needed.

Mix the Filling

Return the crispy bacon to your skillet with the beef mixture. Now, stir in the Worcestershire sauce, chopped pickles, shredded cheddar, shredded mozzarella, garlic powder, onion powder, salt, and pepper. Keep stirring until everything is well combined and the cheese starts to melt. Remove from heat and let it cool to room temperature.

Wrap It Up

Lay an egg roll wrapper flat and place about 2 tablespoons of your beef mixture in the center. Fold in the sides and roll the wrapper tightly around the filling, using a little water to seal the edge. Repeat with the remaining wrappers and filling.

Fry to Perfection

Heat your oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes. Make sure to not crowd the skillet because it will make the rolls soggy.

Drain the egg rolls on paper towels to remove any excess oil. Serve them hot with your favorite cheese sauce for dipping.

Storage

To store leftover egg rolls, let them cool completely and then place them in an airtight container. You can keep them in the refrigerator for up to 3 days. You can also freeze them: lay the egg rolls on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag or container for up to 2 months. Reheat them in the oven or air fryer to keep them crisp.

More Delicious Snacks

• Breakfast Egg Rolls
• Deviled Eggs
• Buffalo Chicken Sliders
• Stuffed Mushrooms
• Smoked Salmon Blinis

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Bacon Cheeseburger Egg Rolls

Bacon Cheeseburger Egg Rolls are a fun and flavorful twist on your classic cheeseburger. Packed with juicy ground beef, crispy bacon, and melty cheese all wrapped in a crispy egg roll wrapper, these are perfect for a snack or party appetizer.

Course Appetizer, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 254kcal

Author Joanna Cismaru

Equipment

• Nonstick Frying Pan Skillet (9.5 Inch)

Ingredients

• 1 pound ground beef
• 6 slices bacon chopped
• 1 medium onion chopped
• 1 teaspoon Worcestershire sauce
• 1½ cup pickles chopped
• 1 cup cheddar cheese shredded
• 1 cup mozzarella cheese shredded
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper to taste
• 12 egg roll wrappers
• oil for frying
• cheese sauce for dipping

US Customary – Metric

Instructions

• In a large skillet, cook the bacon until crispy. Remove and set aside. In the same skillet, cook the ground beef and onion until browned. Drain excess fat, if needed.
• Return the bacon to the skillet with the beef. Add Worcestershire sauce, pickles, cheddar cheese, and mozzarella cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined and the cheese is melted. Let cool to room temperature.
• Place about 2 tablespoons of the beef mixture in the center of each egg roll wrapper. Fold in the sides and roll tightly, sealing the end with water. Repeat with remaining wrappers and filling.
• Heat oil to 350°F (175°C). Fry the egg rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
• Serve hot with cheese sauce.

Notes

1. Ensure the oil is hot before frying.
2. If you’re not a fan of deep frying, try baking or air frying.
3. Customize the filling by adding your favorite burger toppings like sautéed mushrooms, jalapeños, or even a splash of barbecue sauce.
4. These egg rolls can be made ahead and frozen.

Nutrition

Serving: 1serving | Calories: 254kcal | Carbohydrates: 10g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 444mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg

The post Bacon Cheeseburger Egg Rolls appeared first on Craving Home Cooked.

Introducing the wings that will make everyone at the table ask for seconds: Bang Bang Wings. They’re not just wings; they’re a crispy, saucy celebration of flavor, balancing sweet, spicy, and savory in each bite.

The Best Bang Bang Wings

Let me tell you about these Bang Bang Wings – they’re a game changer in the world of homemade wings. Imagine biting into perfectly crispy wings, coated in a sauce that’s the perfect blend of spicy, sweet, and tangy; it’s like a flavor party in your mouth. And the best part? They’re so easy to make right in your own kitchen. Trust me, once you try these, you’ll be making them for every occasion – they’re that irresistible!

The Wings

• Chicken Wings: The star of the show! These are what we’ll be flavoring and crisping up in the oven. If you don’t have any wings, you could also use drumsticks or bone-in chicken thighs.
• Baking Powder: This is my little trick for getting the skin super crispy. There’s really no substitute for this in achieving the same effect.
• Salt and Pepper: Season to taste.
• Garlic Powder: For that garlicky kick. If you’re out, try garlic salt, but then reduce the added salt.

The Bang Bang Sauce

• Mayonnaise: Homemade or store bought are both great. Greek yogurt can be a lighter substitute.
• Sriracha Sauce: This brings the heat. If you want something milder, sweet chili sauce is a great alternative.
• Honey: It adds sweetness and balances the heat. Maple syrup can work as a substitute.
• Rice Vinegar: Adds a tangy touch. White wine vinegar could be used in a pinch.

Garnish

• Sesame Seeds: They add a nice, nutty crunch. If you don’t have these, they can be skipped.
• Green Onions: They give a fresh, sharp flavor to top it all off. Chives would also work well.

Marinate The Wings

First up, let’s marinate the wings. Grab a large bowl and toss the chicken wings with baking powder, salt, pepper, and garlic powder until they’re well-coated. The secret here is the marinating time – let them sit in the refrigerator for at least an hour, or overnight for the best flavor infusion.

Prep For Baking

Next, it’s time to get your oven ready. Preheat it to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup, and place a wire rack over it. This setup allows the heat to circulate around the wings, ensuring they get nice and crispy all over.

Bake The Wings

Now, arrange the wings on the wire rack in a single layer. This helps them cook evenly and get that perfect crispiness. Bake them in the preheated oven for about 45 minutes. What you’re looking for is that beautiful golden color and a crispy texture.

Make The Bang Bang Sauce

While the wings are doing their thing in the oven, let’s whip up the Bang Bang sauce. In a bowl, mix together mayonnaise, sriracha (or sweet chili sauce, if you’re not a fan of too much heat), honey, and rice vinegar. Adjust the spiciness to suit your taste.

Finishing Touches

Once the wings are done, let them cool slightly – just enough so you can handle them. Toss the wings in the Bang Bang sauce until they’re completely coated. Then, sprinkle sesame seeds and chopped green onions over the top.

How To Serve

While you can most certainly serve these as an appetizers, you can also make a complete meal with them! Here are some of my go-to recipes to serve alongside these wings:

Easy Coleslaw Recipe

Cucumber Tomato Salad

Garlic Bread

Baked Mac and Cheese

Common Questions

Storage

To store any leftover Bang Bang Wings, place them in an airtight container and refrigerate for up to 3 days. If you’re planning on freezing these, I recommend freezing the sauce separately from the wings. To do so, freeze the wings on a baking sheet, and then transfer to a freezer-safe bag or container for up to 3 months. Reheat in the oven or air fryer for best results.

Want More Chicken Wings?

• Buffalo Wings
• Garlic Parmesan Wings
• Thai Chicken Wings
• Coca Cola Chicken Wings
• Sticky Honey Soy Chicken Wings

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Bang Bang Wings

Bang Bang Wings are a delightful blend of crispy chicken wings coated in a spicy-sweet sauce, creating a mouthwatering balance of flavors. This easy-to-make dish is perfect for gatherings or as a flavorful snack, combining the crunch of baked wings with the zing of sriracha and the sweetness of honey.

Course Appetizer, Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 484kcal

Author Joanna Cismaru

Equipment

• 13-inch by 9-inch Baking Sheet

Ingredients

For the Wings:

• 2 pounds chicken wings split at the joints, tips removed
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For the Bang Bang Sauce:

• ½ cup mayonnaise
• 2 tablespoons sriracha sauce or sweet chili sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar

For Garnish:

• sesame seeds
• green onions chopped

US Customary – Metric

Instructions

• In a large bowl, toss the chicken wings with baking powder, salt, pepper, and garlic powder. Ensure they are well-coated. Let them marinate in the refrigerator for at least 1 hour, or overnight for best results.
  
• Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack over it.
• Arrange the wings on the wire rack in a single layer. Bake in the preheated oven for about 45 minutes, or until they are golden and crispy.
  
• While the wings are baking, mix together mayonnaise, sweet chili sauce, honey, hot sauce, and rice vinegar in a bowl. Adjust the hot sauce to your liking for the perfect balance of heat and sweetness.
  
• Once the wings are done, let them cool slightly, then toss them in the Bang Bang sauce until they're well coated.
  
• Sprinkle sesame seeds and chopped green onions over the wings for an extra touch of flavor and presentation.

Notes

• Ensure Wings are Dry: For the crispiest results, pat the wings dry thoroughly before seasoning.
• Adjust Spice Level: Feel free to tweak the amount of sriracha in the sauce to suit your spice preference.
• Bake on a Rack: Use a wire rack on your baking sheet for even heat circulation and crispier wings.
• Room Temperature Wings: For even cooking, let the wings sit at room temperature for about 20 minutes before baking.
• Stir Sauce Well: Mix the Bang Bang sauce ingredients thoroughly for a consistent flavor in every bite.

Nutrition

Serving: 1serving | Calories: 484kcal | Carbohydrates: 6g | Protein: 23g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 733mg | Potassium: 520mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 2mg

The post Bang Bang Wings appeared first on Craving Home Cooked.

Get ready to be wowed by these Buffalo Chicken Sliders! They’re a delicious mash-up of tangy buffalo sauce, creamy cheese, and tender chicken, all tucked into cute little buns – perfect for any gathering.

The Best Buffalo Chicken Sliders

Imagine pulling apart a soft, warm slider bun to find a generous heap of juicy chicken drenched in that rich, tangy buffalo sauce – it’s a bite that packs a punch! These Buffalo Chicken Sliders are simple to whip up and irresistibly delicious, melting in your mouth with every bite of that gooey, cheesy goodness. They’re the perfect crowd-pleaser that brings everyone together, promising a burst of flavors and a guaranteed spot on your favorites list.

• Chicken Breasts: I used boneless skinless chicken breasts but thighs will also work for a juicier bite.
• Buffalo Sauce: Adds the zesty, spicy flavor to the sliders. Use store-bought or make your own using my recipe.
• Unsalted Butter: I usually opt for unsalted butter so I can control the sodium content in my dish but if salted is all you have, simply adjust the salt.
• Salt and Pepper: Adjust the amounts based on your taste preference.
• Slider Buns: If you don’t have slider buns, you can use mini ciabatta buns or lettuce wraps.
• Mozzarella Cheese: For that gooey texture. Substitute with cheddar for more tang or a non-dairy cheese.
• Blue Cheese: Provides a sharp, tangy contrast to the spicy chicken. You can substitute with feta or gorgonzola, or simply leave it out if you prefer.
• Ranch or Blue Cheese Dressing: Greek yogurt or a squeeze of lemon juice are great substitutes for a lighter option.

For The Butter Sauce

• Garlic: Infuses the butter sauce with an aromatic kick. Substitute with garlic powder for a milder flavor if fresh garlic overpowers you.
• Paprika: Adds a gentle warmth and smokiness to the sauce. Use smoked paprika or a dash of chili powder to switch up the flavor.
• Fresh Parsley: Lends a fresh pop of color and taste to the dish. If you’re out of fresh, dried parsley will do, or use chives for a subtle onion flavor.

Let’s dive in and whip up these Buffalo Chicken Sliders! You’ll breeze through the recipe and marvel at how quickly they assemble.

Prepare The Chicken

Start by boiling the chicken breasts until they’re fully cooked. Once they’re cooled, shred the chicken into bite-sized pieces.

Cook The Buffalo Chicken Mixture

In a skillet, melt the butter and mix in the buffalo sauce. Then, add the shredded chicken, cooking until it’s well-coated and heated through. Season with salt and pepper to your liking.

Assemble The Sliders

Preheat the oven and place the bottom halves of the slider buns in a baking dish. Sprinkle mozzarella cheese over the buns, then spread the buffalo chicken mixture evenly on top. Add crumbled blue cheese and a drizzle of ranch dressing. Place the remaining bun halves on top to form sandwiches.

Prepare The Buffalo Sauce

In a small bowl, combine melted butter, minced garlic, paprika, and chopped parsley. Brush this flavorful sauce over the slider buns.

Bake And Serve

Pop the sliders in the oven and bake until the cheese is melted and bubbly, and the buns are golden brown. Allow them to cool for a few minutes before slicing into individual sliders and serving warm.

Serve With

These Buffalo Chicken Sliders pair perfectly with classic game day sides, here are some suggestions:

Easy Coleslaw Recipe

Easy Potato Salad

Best Ever Spinach Dip

Super Easy Taco Dip

Storage

To store these Buffalo Chicken Sliders, begin by allowing any leftovers to cool completely. Once cooled, transfer the sliders to an airtight container or wrap them tightly in aluminum foil. Refrigerate them for up to 3-4 days or freeze for up to 1-2 months. When ready to enjoy, thaw the sliders overnight in the refrigerator and reheat them in the oven until warmed through. Avoid reheating them in the microwave, as it can make the buns soggy.

More Game Day Recipes

• Stuffed Mushrooms
• Cheese Ball
• Crockpot Crack Chicken
• Jalapeño Popper Dip
• Hush Puppies

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Buffalo Chicken Sliders

Buffalo Chicken Sliders: These mouthwatering sliders are packed with tender shredded chicken tossed in zesty buffalo sauce, nestled between soft buns and topped with melted cheese. They're the perfect blend of spicy, savory, and cheesy flavors, making them a crowd-pleasing favorite for any occasion.

Course Appetizer, Dinner, Lunch, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 336kcal

Author Joanna Cismaru

Equipment

• 9×13-Inch Rectangular Baking Pan

Ingredients

• 2 pounds chicken breasts boneless and skinless
• 1 cup buffalo sauce
• 1 tablespoon unsalted butter
• salt and pepper to taste
• 12 slider buns
• 2 cups mozzarella cheese shredded, divided
• ½ cup blue cheese crumbled
• ½ cup ranch dressing or blue cheese dressing

For The Butter Sauce

• ¼ cup unsalted butter melted
• 2 cloves garlic minced
• 1 teaspoon paprika
• 1 tablespoon fresh parsley chopped

US Customary – Metric

Instructions

• Boil the chicken breasts in a pot of water until fully cooked. Once cooled, shred the chicken.
• In a skillet, melt 1 tablespoon of butter, add the buffalo sauce, and then the shredded chicken. Cook until well combined and heated through. Season with salt and pepper.
• Preheat your oven to 350°F (175°C). Take a large baking dish and arrange the bottom halves of the slider buns in it.
• Sprinkle half of the mozzarella cheese over the buns. Then evenly distribute the buffalo chicken mixture on top. Sprinkle the crumbled blue cheese over the chicken, then drizzle with ranch or blue cheese dressing. Top with the remaining mozzarella cheese.
• Place the top halves of the slider buns over the cheese.
• In a small bowl, combine melted butter, minced garlic, paprika, and chopped parsley.
• Brush this butter sauce generously over the top buns.
• Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly, and the tops of the buns are slightly crispy.
• Let the slider bake cool for a few minutes before serving. Slice into individual sliders and serve warm.

Notes

1. Adjust Spice Level: Feel free to customize the heat by adding more or less buffalo sauce to suit your taste preferences.
2. Make Ahead: Prepare the sliders ahead of time and bake when ready to serve for easy entertaining.
3. Cheese Options: Experiment with different cheese blends like cheddar or pepper jack for a unique flavor twist.
4. Toasted Buns: Toasting the slider buns before assembling adds a delicious crunch to each bite.
5. Garnish with Fresh Herbs: Sprinkle chopped parsley or green onions on top for a pop of color and freshness.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 18g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 974mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 1mg

The post Buffalo Chicken Sliders appeared first on Craving Home Cooked.

Say hello to a new family favorite: Air Fryer Chicken Kebabs! Juicy, bursting with spices, and incredibly easy to make, these kebabs will bring a zesty twist to your weeknight dinners.

Easy Air Fryer Chicken Kebabs

For those days when you’re craving something simple yet utterly satisfying, these Air Fryer Chicken Kebabs are just the ticket. They’re a cinch to whip up, marrying juicy chicken with vibrant veggies and a punchy spice blend that’ll light up your taste buds. Perfect for a quick weeknight dinner, they’re the kind of no-fuss, all-flavor meal that everyone loves.

• Ground Chicken: You can also you ground turkey, pork or beef.
• Red and Yellow Bell Peppers: These add sweetness and vibrant colors, plus it’s a great way to add some veggies into these kebabs. Any color will work.
• Green Onion: Provides a mild, fresh onion flavor. Chives or finely chopped red onion are good substitutes.
• Paprika, Cumin, Coriander: These spices create a warm, earthy, and slightly sweet flavor profile. Paprika adds a smoky sweetness, cumin contributes earthy notes, and coriander offers a hint of citrus and nuttiness. You can substitute hot paprika for sweet for more heat, caraway for cumin, and fennel seeds for coriander.
• Sumac: A tangy, lemony spice, perfect for adding a zesty flavor. Lemon zest is a great substitute if you don’t have any sumac.
• Lemon Juice: For a little bit of freshness and acidity, balancing out the flavors.

Making these Air Fryer Chicken Kebabs is a breeze, and the result is a mouthwatering dish that’s sure to be a hit.

Combine The Ingredients

Start by taking a large bowl and mixing together the ground chicken with the key spices: sweet paprika, ground cumin, and ground coriander, along with sumac, salt, and black pepper. Then, add a splash of lemon juice to bring a hint of zestiness to the mix.

Add Veggies

Next, fold in the finely chopped green onions and bell peppers. Mix these gently with the spiced chicken to ensure even distribution.

Shape And Skewer

Now, it’s time to shape your kebabs. Soak your skewers in water for about 20-30 minutes to prevent burning. With wet hands, take portions of the chicken mixture and mold them around the skewers. Aim for an even distribution to ensure uniform cooking.

Air Fry To Perfection

Finally, preheat your air fryer to 375°F (190°C). Arrange the skewers in the air fryer basket, making sure they don’t touch each other for even cooking. Air fry for about 10-12 minutes, turning them halfway through. The kebabs should be golden brown and cooked through.

Serve This With

Pairing these Air Fryer Chicken Kebabs with the right side dishes can turn a simple meal into a feast! My favorite thing to serve them with is some homemade tzatziki sauce, but you can also serve them alongside some delicious sides:

Cucumber Tomato Salad

Greek Lemon Potatoes

Easy Hummus

Tabbouleh

Storage

Leftover kebabs can be stored in the refrigerator for up to 3 days. For reheating, simply place them back in the air fryer for a few minutes until they’re heated through.

Discover Other Ground Chicken Recipes

• Chicken Meatloaf
• Buffalo Chicken Meatballs
• Firecracker Chicken Meatballs
• Quick Chicken Peanut Noodles
• Chicken Lasagna alla Bolognese

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Air Fryer Chicken Kebabs

These Air Fryer Chicken Kebabs combine ground chicken with a vibrant mix of spices, green onions, and bell peppers, all threaded onto skewers and cooked to perfection in an air fryer. They're juicy, lightly spiced, and perfect for a quick weeknight dinner or a casual get-together.

Course Appetizer, Brunch, Dinner, Lunch

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 179kcal

Author Joanna Cismaru

Equipment

• COSORI Air Fryer Pro LE 5-Qt Airfryer

Ingredients

• 1 pound ground chicken
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon sumac
• 1 tablespoon lemon juice
• ½ cup green onion finely chopped
• ½ medium red bell pepper finely chopped
• ½ medium yellow bell pepper finely chopped

US Customary – Metric

Instructions

• In a large bowl, combine the ground chicken, salt, black pepper, paprika, cumin, coriander, sumac, and lemon juice. Mix well until all the ingredients are evenly incorporated.
  
• Fold in the chopped spring onion, red and yellow bell peppers into the ground chicken mixture. Mix gently, ensuring that the veggies are evenly distributed throughout the chicken.
  
• With wet hands, take a portion of the mixture and mold it around one end of a skewer, forming a kebab shape. Repeat until all the mixture is used, making about 8 skewers.
  
• Preheat your air fryer to 375°F (190°C). Line the air fryer basket with parchment paper. This will prevent the kebabs from sticking and make cleanup easier.
• Place the skewers in the air fryer basket, ensuring they don't touch each other. Cook for about 10-12 minutes, flipping halfway through, until the kebabs are golden brown and cooked through. Cook in batches if necessary.
  
• Once the kebabs are cooked, carefully remove them from the air fryer and let them rest for a couple of minutes. Serve hot with your favorite sauce such as tzatziki.

Notes

1. You’ll need 8 inch skewers, or big enough to fit in your air fryer. If using wooden skewers, shape them in water for 20-30 minutes prior to using them.
2. Adjust Spices to Taste: Feel free to tweak the spice levels according to your preference. Add more or less of each to suit your taste buds.
3. Alternative Cooking Methods: If you don’t have an air fryer, these kebabs can also be grilled or baked in the oven. Just adjust the cooking time accordingly.
4. Serving Suggestions: These kebabs pair wonderfully with a variety of sides. Try them with rice, salads, or wrapped in pita bread.
5. Make-Ahead Tip: You can prepare the kebab mixture ahead of time and store it in the fridge, making it a great option for meal prep.

Nutrition

Serving: 1serving | Calories: 179kcal | Carbohydrates: 4g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 363mg | Potassium: 719mg | Fiber: 1g | Sugar: 1g | Vitamin A: 871IU | Vitamin C: 50mg | Calcium: 27mg | Iron: 2mg

The post Air Fryer Chicken Kebabs appeared first on Craving Home Cooked.

Mediterranean Stuffed Sweet Potatoes combine roasted sweet potatoes with a refreshing salad, creating a dish that’s both comforting and delicious. Perfect as a hearty lunch, side dish, or even main course, this recipe is a tasty twist!

Mediterranean Stuffed Sweet Potatoes Recipe

This easy recipe transforms sweet potatoes into culinary canvases! It features baked sweet potatoes cradling a salad of chickpeas, juicy cherry tomatoes, crisp cucumbers, and briny Kalamata olives, all tossed with a tangy lemon dressing! Finished with a sprinkle of crumbled feta, crunchy pine nuts, and a drizzle of tzatziki, every bite offers a combination of sweet, salty, and fresh flavors!

• Sweet Potatoes: These humble potatoes are the star of the show. Choose four medium-sized ones all about the same size for even cooking and perfect pockets.
• Chickpeas: These protein-packed beans add a satisfying texture and earthy flavor.
• Cherry Tomatoes: Bursting with sweetness and acidity, these little gems add pops of color and freshness.
• Cucumber: Cool and refreshing, cucumber balances the richness of the other ingredients and adds a bit of crunch.
• Red Onion: A touch of sharp onion adds depth and complexity to the flavor profile.
• Kalamata Olives: These briny olives add a salty kick and a touch of Mediterranean flair. 
• Feta Cheese: Creamy and tangy, feta cheese complements the other flavors beautifully. 
• Extra Virgin Olive Oil: Used for the dressing, its fruity flavor adds another layer of deliciousness.
• Lemon Juice: Freshly squeezed lemon juice brings a bright acidity that cuts through the richness.
• Dried Oregano: Synonymous with Mediterranean cuisine, it adds a warm, earthy aroma. 
• Salt and Pepper: These pantry staples are essential for seasoning and balancing the flavors. 
• Fresh Parsley: A final sprinkle of fresh parsley adds a pop of color and a touch of herbaceous freshness.
• Tzatziki Sauce: This creamy yogurt sauce adds a tangy coolness that complements the dish. You can use store-bought or make your own tzatziki sauce. 
• Pine Nuts: They add a subtle crunch and rich nuttiness. Walnuts or pumpkin seeds are great alternatives.

Perfect for all cooks, this dish is easy peasy! Once you pop the sweet potatoes into the oven to bake and toss the salad together, you’re on your way to a ready to eat meal!

Bake The Sweet Potatoes

To begin, preheat your oven to 400°F (200°C). Then pierce all the sweet potatoes with a fork and place them on a large baking sheet. Now, pop them in the oven to bake for about 45 minutes or until they are tender and cooked through. 

Prepare The Filling

First, put the drained chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and half of the feta into a large bowl. 

Next, whisk the olive oil, lemon juice, oregano, salt, and pepper together in a small bowl. Then pour the dressing over the chickpea mixture and toss everything to coat. Now, set the salad aside for the flavors to meld.

Stuff The Sweet Potatoes

When done, let the sweet potatoes cool for a few minutes before handling. Then cut them open in half length wise, being careful not to slice through completely. Next, carefully fluff the insides with a fork to create a pocket, then stuff each sweet potato with the chickpea mixture.

Garnish And Serve

To serve, top your Mediterranean stuffed sweet potatoes with the remaining feta cheese, fresh chopped parsley, and a sprinkle of pine nuts. Then add a generous drizzle of tzatziki sauce and enjoy!

Storage

These Mediterranean stuffed sweet potatoes are best enjoyed fresh, but you can also store them in the fridge for up to 3 days. Ideally, keeping the sweet potatoes and filling in separate airtight containers is best. Then just reheat the sweet potatoes in the oven or microwave, and add the filling right before serving.

Discover More Delicious Recipes

• Stuffed Mushrooms
• Bacon Wrapped Chicken Breast
• Cheese Ball
• Buffalo Chicken Pinwheels
• Stuffed Portobello Mushrooms
• Buddha Bowls
• Mediterranean Chicken Bake

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Mediterranean Stuffed Sweet Potatoes

Mediterranean Stuffed Sweet Potatoes – This dish is a delightful blend of flavors and textures, perfect for a cozy yet exotic meal. Imagine tender, roasted sweet potatoes filled to the brim with a zesty mix of chickpeas, cherry tomatoes, cucumber, and olives, all topped with creamy feta and a drizzle of fresh tzatziki sauce.

Course Appetizer, Brunch, Lunch

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 410kcal

Author Joanna Cismaru

Ingredients

• 4 medium sweet potatoes
• 1 cup canned chickpeas rinsed and drained
• 1 cup cherry tomatoes halved
• ½ cup cucumber diced
• ¼ cup red onion diced
• ¼ cup Kalamata olives pitted and chopped
• ½ cup feta cheese crumbled
• 2 tablespoons olive oil extra virgin
• 2 tablespoons lemon juice freshly squeezed
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 tablespoons fresh parsley chopped
• ¼ cup tzatziki sauce for serving
• 1 tablespoon pine nuts for garnish

US Customary – Metric

Instructions

• Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork, then place them on a baking sheet. Roast in the oven for about 45 minutes, or until they're tender and fully cooked through.
• While the sweet potatoes are roasting, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, and half of the crumbled feta in a large mixing bowl.
• In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Pour this dressing over the chickpea mixture and toss to coat. Set aside to let the flavors meld.
• Once the sweet potatoes are done, carefully slice each one open lengthwise, creating a pocket. Be careful not to cut all the way through. Gently fluff the insides with a fork, then generously fill each pocket with the Mediterranean chickpea mixture.
• Top each stuffed sweet potato with the remaining feta, chopped parsley, and pine nuts. Drizzle with tzatziki sauce and serve warm.

Notes

1. Sweet Potato Selection: Choose medium-sized sweet potatoes with smooth, unblemished skins for even cooking.
2. Chickpea Tip: If you have time, try roasting the chickpeas for a few minutes for an added crunch.
3. Customize Your Veggies: Feel free to add or substitute ingredients in the stuffing based on what’s available or to suit dietary preferences. Think bell peppers, artichokes, or even sun-dried tomatoes for an extra flavor kick.
4. Make-Ahead Strategy: Roast the sweet potatoes ahead of time and reheat when ready to serve. The chickpea mixture can also be prepared in advance and refrigerated.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 57g | Protein: 10g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 19mg | Sodium: 664mg | Potassium: 994mg | Fiber: 10g | Sugar: 12g | Vitamin A: 32603IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 3mg

The post Mediterranean Stuffed Sweet Potatoes appeared first on Craving Home Cooked.

Easy to prepare with no cooking involved, this simple Cheese Ball recipe transforms ordinary ingredients into a delicious classic holiday appetizer! It combines the tanginess of smooth cream cheese with the bite of sharp cheddar, all enveloped in a crunchy pecan crust!

Classic Cheese Ball Recipe

This recipe is a personal favorite, combining simplicity with gourmet appeal. It blends a creamy base of cream cheese with sharp cheddar, green onion, and red bell pepper to create layers of flavor that perfectly complement a nutty pecan coating. Whether served with crackers or a baguette, this cheese ball is perfect for any occasion from casual gatherings to formal parties.

• Cream Cheese: Forms the foundation of the cheese ball, providing a smooth, creamy texture. 
• Sharp Cheddar Cheese: Adds depth with its bold, rich flavor. 
• Green Onions: Provide a mild, oniony flavor and texture.
• Red Bell Pepper: Adds sweetness and a pop of color. 
• Worcestershire Sauce: Contributes a subtle touch of umami depth. You can use soy sauce or a dash of balsamic vinegar as a substitute. 
• Garlic Powder: Adds a perfect hint of garlicky goodness to complement the cheese.
• Salt and Pepper: Used to season the cheese mixture. 
• Pecans: Provide a satisfying and flavorful nutty crust. 
• Fresh Parsley: Used for garnish, it adds a fresh, herbal finish. 
• Crackers or Bread: An assortment of crackers or a sliced baguette is ideal for serving. 

Forget store-bought cheese balls! With just a few basic ingredients and a little fridge time, you can create this easy appetizer in minutes. 

Make The Cheese Mixture

Begin by putting the softened cream cheese and shredded sharp cheddar into a large bowl. Then beat the cheeses together until smooth. Next, stir in the green onions and red bell pepper until well combined. Then add the Worcestershire sauce, garlic powder, salt, and black pepper, and mix until fully incorporated into the mixture. 

Shape And Coat

Now, mold the cheese mixture into a ball, using plastic wrap if needed to help form a round shape. Then roll the cheese ball in the chopped nuts until fully coated on all sides. Finally, wrap the nut encrusted ball in plastic wrap and let it chill for at least 2 hours or until firm.

Serve And Enjoy

When ready, unwrap the cheese ball, place it on your favorite serving platter, and garnish with a sprinkle of freshly chopped parsley. Then serve it surrounded with an assortment of crackers or a sliced fresh baguette. 

Storage

To keep your cheese ball fresh, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. For longer storage, you can keep it in the freezer for about a month. Then when ready to serve, just let it thaw in the refrigerator overnight.

More Delicious Appetizers To Try

• Potato Skins
• Garlic Parmesan Wings
• Esquites (Mexican Street Corn Salad)
• Air Fryer Cheese Pull Apart Bread
• Smoked Salmon Blinis

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Cheese Ball

This Cheese Ball recipe is delightfully simple and oh-so-satisfying. It combines creamy cream cheese with sharp cheddar, crisp green onions, and sweet red bell peppers, all jazzed up with a touch of Worcestershire sauce and garlic powder. Rolled in crunchy pecans for texture and chilled until firm, it's a classic appetizer that's perfect for spreading on crackers or slices of baguette.

Course Appetizer, Brunch

Cuisine American

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8

Calories 346kcal

Author Joanna Cismaru

Ingredients

• 16 ounces cream cheese 2 packages, softened
• 1 cup sharp cheddar cheese shredded
• 2 green onions finely chopped
• ¼ cup red bell pepper finely chopped
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 cup pecans chopped
• fresh parsley finely chopped, for garnish

For serving

• assorted crackers
• sliced baguette

US Customary – Metric

Instructions

• In a large mixing bowl, beat together the cream cheese and sharp cheddar cheese until smooth.
• Mix in the green onions and red bell pepper until well combined.
• Add the Worcestershire sauce, garlic powder, salt, and black pepper. Mix until all ingredients are well incorporated.
• Once combined, shape the mixture into a ball. You can use plastic wrap to help mold it.
• Roll the cheese ball in the chopped pecans or walnuts, ensuring it's fully coated.
• Wrap the cheese ball in plastic wrap and refrigerate for at least 2 hours, or until firm.
• When ready to serve, place the cheese ball on a serving dish, sprinkle with some finely chopped fresh parsley (if using), and surround with assorted crackers or sliced baguette.

Notes

1. Cream Cheese Tip: Make sure your cream cheese is softened to room temperature. This makes it easier to mix and ensures a smooth texture.
2. Cheese Variations: Feel free to experiment with different types of cheese for a unique twist. Aged cheddar, gouda, or even blue cheese can add interesting flavors.
3. Nut Options: Pecans are great, but walnuts or almonds also work well. For a nut-free version, try rolling the cheese ball in chopped herbs or crushed crackers.
4. Make Ahead: This recipe is perfect for preparing ahead of time. Just wrap the cheese ball in plastic wrap and keep it in the fridge until you’re ready to serve.
5. Serving Suggestions: Offer a variety of dippers like assorted crackers, sliced baguettes, or even vegetable sticks.

Nutrition

Serving: 1serving | Calories: 346kcal | Carbohydrates: 6g | Protein: 8g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 71mg | Sodium: 291mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1087IU | Vitamin C: 7mg | Calcium: 168mg | Iron: 1mg

The post Cheese Ball appeared first on Craving Home Cooked.

These delicious Stuffed Mushrooms are little bite-sized flavor bombs! With perfectly roasted mushroom caps filled with a herby parmesan stuffing, they make the perfect quick and easy appetizer!

Easy Stuffed Mushrooms Recipe

Get ready to impress your guests with just a handful of basic ingredients and very little effort! This easy stuffed mushrooms recipe seamlessly combines the earthy richness of simple mushrooms with breadcrumbs, aromatic herbs, and savory parmesan cheese, to create crowd-pleasing morsels of flavor! 

For The Mushroms

• Large White Mushrooms: The key ingredient! Forms the base of this delicious appetizer and provides lots of umami goodness. You can also use cremini mushrooms if you prefer.
• Olive Oil: Used to roast the mushrooms and add flavor. 
• Salt: An essential seasoning that elevates the overall taste by drawing out the mushrooms’ natural juices.
• Black Pepper: Adds a mild spiciness and depth.

For The Stuffing

• Olive Oil: Used to saute the veggies. I like to use extra virgin olive oil for added richness.
• Onion: Provides a sweet and slightly pungent element, contributing to the overall flavor complexity. 
• Garlic: Fresh minced garlic cloves add aromatic depth to the stuffing.
• Mushroom Stems: The reserved chopped mushroom stems enrich the stuffing with an earthy, umami flavor and add texture. 
• Breadcrumbs: Create the stuffing and bind the filling ingredients. Feel free to use regular or Panko breadcrumbs.
• Parmesan Cheese: Offers a sharp, nutty, and slightly salty taste that complements the stuffing, adding depth and richness. 
• Fresh Parsley: Contributes a refreshing and herbaceous note.
• Salt: Used to season the stuffing and enhance the favor. 
• Black Pepper: Complements the flavor of the mushrooms with a touch of spice.
• Dried Oregano: Imparts a subtle flavor of earthiness and floral notes.
• Vegetable Broth: Provides moisture to the stuffing and helps it bind together. You can use chicken broth if you prefer.

This easy recipe will teach you how easy it is to make stuffed mushrooms from scratch. In just a little over 30 minutes you can have a delicious appetizer ready to serve!

Preheat The Oven

Start by preheating your oven to 400°F (200°C). Then line a baking sheet with parchment paper or a silicone baking mat to ensure that your mushrooms don’t stick to the pan.

Bake The Mushroom Caps

Clean the mushrooms and gently remove their stems. Next, put the mushroom caps on the prepared baking sheet and drizzle them with 2 tablespoons of olive oil. Then season them with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Now, toss the mushrooms together with the oil and seasonings until fully coated. Place the baking sheet in the preheated oven and let them bake for 10 minutes or until they begin to release their moisture.

Sauté The Veggies

As the mushrooms bake, heat 1 tablespoon of olive oil over medium heat in a large skillet. Then add the chopped onion and minced garlic, and sauté for about 5 minutes or until the onion has softened. Next, finely chop the reserved mushroom stems and add them to the skillet. Then cook the stems together with the onion mixture for about 5 to 7 minutes until they release their juices and become tender. Now, stir in the breadcrumbs and cook the mixture for another 2 to 3 minutes.

Finish The Stuffing

Once you’ve added the breadcrumbs, remove the stuffing from the heat. Then stir in the parmesan cheese, parsley, salt, pepper, and dried oregano. Now, add just enough vegetable broth to make the mixture moist but not soggy.

Stuff The Mushrooms

Time to stuff! Carefully spoon the stuffing mixture into the cavity of each mushroom cap, pressing it down lightly. Apply enough pressure to compact the stuffing without breaking the mushroom.

Bake The Stuffed Mushrooms

After you’ve stuffed your mushroom caps, place them back on the baking sheet and then slide them into the oven. Then let them bake for 15 to 20 minutes or until they are golden and the mushrooms are tender. Now, remove them from the oven and serve them warm with a sprinkle of fresh parsley or parmesan cheese to garnish if you like. 

Storage

Fridge

You can store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 to 15 minutes or in the microwave for 2 minutes.

Freezing

To extend the shelf life of your mushrooms, freezing is a great option. First, arrange the stuffed mushrooms on a baking sheet in a single layer and freeze them until they are firm. This prevents them from sticking together during storage. Now, transfer them to an airtight container or freezer bag for up to 2 months. 

When you’re ready to enjoy them again, reheat from frozen by placing them in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until heated through.

Discover More Delicious Appetizers

• Spanakopita Recipe
• Jalapeño Popper Dip
• Vegetable Fritters
• Air Fryer Cheese Pull Apart Bread
• Buffalo Chicken Pinwheels
• Bread Dipping Oil
• Cheese Ball
• Mediterranean Stuffed Sweet Potatoes

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Stuffed Mushrooms

These Stuffed Mushrooms are little bites of yumminess that will make your taste buds dance. Juicy mushrooms filled with a tasty mix of chopped stems, onions, and cheese, they're baked until golden and delicious. They're perfect for sharing with friends or snacking on when you want something special and savory.

Course Appetizer, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24

Calories 40kcal

Author Joanna Cismaru

Ingredients

For The Mushrooms

• 24 large white mushrooms stems removed and reserved
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For The Stuffing

• 1 tablespoon olive oil
• ½ cup onion finely chopped
• 2 cloves garlic minced
• reserved mushrooms stems finely chopped
• ½ cup breadcrumbs
• ½ cup Parmesan cheese grated
• ¼ cup fresh parsley chopped
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano
• ¼ cup vegetable broth or chicken broth

US Customary – Metric

Instructions

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Clean the mushrooms and remove the stems. Place the mushroom caps on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1/4 teaspoon each of salt and pepper. Toss to coat.
• Bake the mushroom caps in the preheated oven for about 10 minutes, or until they begin to release their juices. Remove from the oven and set aside.
• While the mushroom caps are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
• Finely chop the reserved mushroom stems and add them to the skillet. Cook until the mushrooms release their juices and become tender, about 5-7 minutes. Stir in the breadcrumbs, mixing well to combine. Cook for another 2-3 minutes.
• Remove the skillet from heat and stir in the Parmesan cheese, parsley, salt, pepper, and optional dried herbs. Add the chicken or vegetable broth to the mixture to make it moist but not soggy.
• Spoon the stuffing mixture into the cavity of each mushroom cap, pressing it down lightly to compact.
• Place the stuffed mushrooms back on the baking sheet and bake for 15-20 minutes, or until the tops are golden and the mushrooms are tender.
• Serve warm, optionally garnished with additional parsley or a sprinkle of Parmesan cheese.

Notes

1. Choosing Mushrooms: Pick large white mushrooms for ample space for stuffing; they should be firm and plump.
2. Cleaning Mushrooms: Gently wipe the mushrooms with a damp cloth instead of washing to prevent them from absorbing too much water.
3. Stem Use: Don’t waste the stems; they add flavor and texture to the stuffing.
4. Stuffing Consistency: If the stuffing is too dry, add a bit more broth. It should be moist but not soggy.
5. Baking Tip: If the mushrooms are releasing a lot of liquid while baking, you can carefully drain them before stuffing.
6. Serving Suggestion: These are best served warm but are also tasty at room temperature, making them perfect for parties.
7. Make Ahead: You can prepare the stuffing in advance and refrigerate. Just fill the mushroom caps when you’re ready to bake.

Nutrition

Serving: 1mushroom | Calories: 40kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 90mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 0.3mg

The post Stuffed Mushrooms appeared first on Craving Home Cooked.