Game Day Archives - Craving Home Cooked

Cheesy Roasted Garlic Dip

Joanna Cismaru — Sun, 27 Apr 2025 18:12:00 +0000

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.)

Why You’ll Love This Cheesy Roasted Garlic Dip

Roasted garlic = mellow, sweet, buttery flavor heaven.
Crazy creamy thanks to the holy trinity: cream cheese, sour cream, and mayo.
Perfect golden bubbly cheesy top. (Broil it. You deserve the drama.)
100% make-ahead friendly for stress-free hosting.
It’s dangerously easy to demolish.

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.

How To Make Cheesy Roasted Garlic Dip

Roast the garlic

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.

Mix the base

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.)

Cheese it up

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

Assemble

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

Bake

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

Frequently Asked Questions

Can I make this ahead of time?

Hawaiian Macaroni Salad

Joanna Cismaru — Tue, 01 Apr 2025 20:57:55 +0000

Creamy, tangy, and just sweet enough—this Hawaiian Macaroni Salad is everything you’d expect from a classic island-style side dish. Tender elbow macaroni meets a dreamy mayo-based dressing, crisp veggies, and just the right amount of zing. Perfect for potlucks, BBQs, or frankly, just because!

Why You’ll Love This Hawaiian Macaroni Salad

Potluck Hero: It’s exactly the kind of dish that disappears first and always gets recipe requests.
Perfectly Balanced Dressing: I’ve made hundreds of macaroni salads over the years, and trust me—this dressing hits the sweet-tangy-creamy balance just right.
Tested and True: This salad has been perfected after countless potlucks, BBQs, and family gatherings. It’s practically guaranteed to disappear first!

Before You Start

Macaroni – Soft Pasta = Better Salad

I always cook the macaroni slightly softer than usual—about a minute or two past al dente. After making this salad dozens of ways, I’ve learned this is key to creating a perfectly creamy texture.

Dressing – Why Mayo Matters

I highly recommend Best Foods or Hellmann’s mayo. I’ve tested countless mayonnaise brands over the years, and nothing beats these two for achieving that classic, creamy Hawaiian taste.

Always toss the hot pasta with apple cider vinegar first. This small trick makes a huge difference—the pasta absorbs the flavor deeply.

Veggies – Expert Texture Tips

Finely grate your carrot; after experimenting for years, I find finely grated carrot blends seamlessly and gives subtle sweetness.

Celery is optional, but highly recommended—I personally add it for a perfect crunch balance.

How To Make Hawaiian Macaroni Salad

Cook and Flavor the Pasta

Bring salted water to a rolling boil, cook elbow macaroni until soft (1-2 minutes past al dente).
Drain the macaroni well—don’t rinse!
Sprinkle apple cider vinegar onto hot pasta, toss evenly, then let it cool for about 10 minutes. (This is your secret step to flavor-packed pasta.)

Mix the Dressing

Whisk together mayonnaise, whole milk, sugar, salt, and pepper until smooth. Adjust seasoning as you like—I taste it at this point (no shame!).

Cook and Flavor the Pasta

Combine cooled pasta with carrots, celery, and onions. Pour dressing over and stir thoroughly.
Salad too thick or dry? Add an extra splash of milk or mayo.
Cover and refrigerate at least 2 hours. Overnight is even better—the flavors meld beautifully.
Before serving, give your salad a good stir and adjust seasoning. Top with sliced green onions if you’re feeling fancy.

How To Serve

This macaroni salad pairs amazingly with BBQ, grilled meats, or Hawaiian classics like my favorite Huli Huli Chicken. But honestly, you could eat it fright from the fridge, it’s that good!

Huli Huli Chicken

Parmesan Crusted Pork Chops

Slow Cooker Sausage and Peppers

Slow Cooker Ribs

Frequently Asked Questions

How do I keep the macaroni salad creamy overnight?

Frozen Pistachio and Date Chocolate Bites

Joanna Cismaru — Wed, 12 Feb 2025 00:58:05 +0000

These Frozen Pistachio and Date Chocolate Bites are the perfect balance of creamy, nutty, and chocolatey goodness. Soft and chewy on the inside, coated in a crisp dark chocolate shell, and naturally sweetened with dates—no refined sugar, no baking, just pure deliciousness.

They’re easy to make, packed with wholesome ingredients, and taste like a fancy dessert, yet they’re secretly healthy. Keep them in the freezer for when you need a quick treat or an energy boost. Trust me, these disappear fast.

Before You Start

Use soft dates – If your dates are on the dry side, soak them in warm water for 10 minutes to soften them up. Soft dates blend smoother and make the bites naturally sticky.
Go for thick Greek yogurt – A thinner yogurt will make the mixture too wet. Stick to full-fat, thick Greek yogurt for the best texture.
Chill before dipping – The bites need at least an hour in the freezer before dipping in chocolate. This keeps them firm and easy to coat without falling apart.
Use a little oil in the chocolate – Adding a teaspoon or two of vegetable oil makes the melted chocolate extra smooth and gives it that thin, snappy coating.
Work quickly when dipping – The bites will start to soften once out of the freezer. Dip fast, sprinkle with pistachios, and get them back into the freezer ASAP.

Ingredients You’ll Need

Pistachios – Use unsalted pistachios for a pure nutty flavor, roughly chopped for texture. Keep a few extra to sprinkle on top—because why not?
Dates – Medjool dates are the best choice—soft, chewy, and naturally sweet with a caramel-like richness. If your dates are a little dry, soak them in warm water for 10 minutes to soften them up.
Greek Yogurt – Thick, creamy, and slightly tangy to balance the sweetness of the dates. Make sure it’s full-fat and strained for the best consistency—watery yogurt will make the bites too soft.
Vanilla Extract – Just a touch enhances the natural sweetness and rounds out the flavors.
Salt – A pinch brings out the richness of the nuts and balances the sweetness. Never skip the salt!
Dark Chocolate Chips – The perfect contrast to the sweet, creamy filling. Use at least 60% cocoa for a rich, deep chocolate flavor. If you prefer milk chocolate, you can swap, but it will be sweeter.
Vegetable Oil – A little oil makes the melted chocolate extra smooth and glossy. It also helps prevent the chocolate from cracking when you bite into it. No vegetable oil? Coconut oil works too!

How To Make Frozen Pistachio and Date Chocolate Bites

Blend the Bite Base

In a food processor, combine chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Blend until the mixture turns into a sticky, uniform dough. If it feels too dry, add an extra tablespoon of yogurt until it comes together.

Roll Into Balls & Freeze

Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking tray. Pop them in the freezer for 1 hour until firm. This makes dipping them way easier.

Melt the Chocolate

In a microwave-safe bowl, combine dark chocolate chips and vegetable oil. Microwave in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth. You can also melt it using a double boiler if you prefer.

Dip in Chocolate & Garnish

Take the frozen bites out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, letting the excess drip off before placing them back on the tray. While the chocolate is still soft, sprinkle the tops with extra chopped pistachios.

Freeze Until Set & Enjoy!

Return the tray to the freezer for 30 minutes until the chocolate sets. Then, dig in! They’re best enjoyed straight from the freezer—crisp chocolate shell, creamy center, absolute heaven.

Frequently Asked Questions

How do I store these chocolate bites?

Whoopie Pies

Joanna Cismaru — Tue, 12 Nov 2024 22:06:40 +0000

These Whoopie Pies feature soft, chocolatey cakes hugging a fluffy marshmallow filling—it’s like the best part of a childhood lunchbox, made even better. They’re fun to make and even more fun to eat—bet you can’t have just one!

Why I Love These Whoopie Pies

There’s something truly special about baking treats that bring out everyone’s inner child, and these Whoopie Pies do just that! Picture soft, chocolatey cakes that are so tender they practically melt in your mouth, hugging a fluffy marshmallow filling that’s just the right amount of sweet. It’s like creating little bites of joy right in your kitchen. Trust me, once you make these, you’ll find any excuse to whip them up again.

Before You Start

Bring Ingredients to Room Temperature: Let your butter and egg sit out for a bit until they’re at room temperature. This makes them mix more smoothly into the batter, giving you a better texture in your cakes.
Measure Flour Correctly: Use the spoon-and-level method for measuring flour. Spoon the flour into your measuring cup, then level it off with the back of a knife. This helps prevent dense, heavy cakes caused by too much flour.
Don’t Overmix the Batter: When combining your wet and dry ingredients, mix just until everything is incorporated. Overmixing can make your cakes tough instead of tender.
Consistent Cake Sizes: Use a cookie scoop or a tablespoon to drop the batter onto the baking sheets. This keeps your cakes uniform in size, so they pair up nicely when you assemble the Whoopie Pies.
Mind the Baking Time: Keep an eye on the cakes—they bake quickly! They’re ready when they spring back lightly to the touch. Overbaking can dry them out.
Cool Completely Before Filling: Make sure the cakes are fully cooled on a wire rack before adding the marshmallow filling. If they’re even a bit warm, the filling can melt and slide right off.
Melting Marshmallows: When melting the marshmallows in the microwave, do it in short 15-second bursts, stirring in between. This prevents them from overheating and becoming tough.
Adjust Filling Consistency: If your marshmallow filling feels too thick, add a tablespoon or two of heavy cream to reach a spreadable consistency. If it’s too thin, mix in a bit more powdered sugar.

Ingredients You’ll Need

All-Purpose Flour: If you prefer, swap in a gluten-free flour blend.
Unsweetened Cocoa Powder: For that rich chocolate flavor in our cakes.
Baking Soda and Baking Powder: Help the cakes rise, making them fluffy and light.
Salt: Enhances the overall flavors and balances the sweetness.
Granulated Sugar: Sweetens the cakes to perfection.
Unsalted Butter: Adds moisture and richness. Soften it beforehand for easier mixing.
Large Egg: Binds everything together and adds moisture.
Vanilla Extract: Infuses both the cakes and filling with warm, aromatic flavor.
Whole Milk: Keeps the batter moist and results in a tender crumb. You can use a dairy-free milk alternative if you like.
Hot Water: Blooms the cocoa powder, intensifying the chocolate taste.

For the Marshmallow Filling

Mini Marshmallows: Create that fluffy, sweet center. If you have large marshmallows, just chop them up.
Unsalted Butter: Adds creaminess to the filling. Make sure it’s softened for easy mixing.
Powdered Sugar: Sweetens and thickens the filling to the right consistency.
Vanilla Extract: Adds extra flavor to the filling.
Heavy Cream: Optional, but helps adjust the filling to a spreadable consistency if needed.

Hot To Make Whoopie Pies

Preheat the Oven and Prepare Baking Sheets

First things first, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Whisk Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1¼ teaspoons of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt.

Cream Butter and Sugar

In a large mixing bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy, about 2 minutes.

Tip: Creaming incorporates air into the mixture, resulting in lighter, fluffier cakes.

Add Egg and Vanilla

Add 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture. Beat until well combined.

Combine Dry Ingredients and Liquids

Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of whole milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Stir in ½ cup of hot water until the batter is smooth and slightly runny.

Scoop the Batter onto Baking Sheets

Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should have about 24-28 individual cakes.

Tip: Spacing allows the cakes to spread without touching, ensuring they bake evenly.

Bake the Cakes

Bake for 10-12 minutes, or until the cakes spring back when lightly touched. Let the cakes cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

Melt the Marshmallows

In a heatproof bowl, combine 1 cup of mini marshmallows (or chopped large marshmallows) with 1 tablespoon of water. Microwave in 15-second intervals, stirring between each, until fully melted and smooth. Let it cool slightly.

Prepare the Marshmallow Filling

In a separate large mixing bowl, beat ¼ cup of softened unsalted butter until creamy. Add 1 cup of powdered sugar and beat until fluffy, about 2 minutes. Slowly add the cooled melted marshmallows and 1 teaspoon of vanilla extract, beating until well combined. If needed, add 2-3 tablespoons of heavy cream to reach a spreadable consistency.

Assemble the Whoopie Pies

Spread or pipe a generous amount of marshmallow filling onto the flat side of half of the cakes. Top with the remaining cakes to create sandwiches.

Tip: Using a piping bag or zip-top bag with a corner snipped off can make filling the cakes neater and quicker.

Frequently Asked Questions

How do I store leftover Whoopie Pies?

The Best Cinnamon Rolls

Joanna Cismaru — Tue, 29 Oct 2024 23:26:14 +0000

There’s nothing quite like homemade Cinnamon Rolls fresh out of the oven. These delightful treats are filled with gooey cinnamon sugar and drizzled with a rich glaze—perfect for breakfast or a cozy afternoon snack.

I can’t wait for you to try these amazing cinnamon rolls. Trust me, once you make them, your kitchen will become everyone’s favorite place to be. The smell of freshly baked cinnamon rolls wafting through the house is pure heaven! These rolls are soft, fluffy, and packed with a sweet cinnamon filling that just melts in your mouth.

Don’t worry if you’ve never made cinnamon rolls from scratch before—I’ve got you covered with step-by-step instructions and helpful tips. We’ll make the dough together, let it rise, fill it with that delicious cinnamon-sugar mixture, and bake them to golden perfection. Then comes the best part: slathering them with gooey glaze and creamy icing.

Before You Start

Check Your Yeast: Make sure your active dry yeast is fresh and not expired. This ensures your dough will rise properly.
Warm the Milk Correctly: Heat the milk to about 110°F (43°C). If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate.
Room Temperature Ingredients: Let your eggs and butter soften at room temperature. This helps them incorporate smoothly into the dough.
Proper Rising Environment: Find a warm, draft-free spot for your dough to rise. If your kitchen is cool, you can place the dough in an oven that’s been slightly warmed (then turned off).
Prepare Your Workspace: Lightly flour your surface before rolling out the dough to prevent sticking.
Use Dental Floss for Cutting: Unflavored dental floss cuts cleanly through the dough without squishing the rolls.

Ingredients You’ll Need

Whole Milk: Warm it up to activate the yeast. You can substitute with almond or soy milk if needed.
Active Dry Yeast: Helps the dough rise. Instant yeast works too but may reduce rising time.
Granulated Sugar: Sweetens the dough and feeds the yeast.
All-Purpose Flour: Forms the structure of the rolls. Extra flour is handy for dusting.
Salt: Enhances the flavor, without it your rolls will taste bland.
Eggs: Add richness and help bind the dough.
Unsalted Butter: Softened for easy mixing, adds moisture and flavor.

For the Filling

Unsalted Butter: Softened to spread easily over the dough.
Brown Sugar: Provides sweetness and a caramel-like flavor.
Ground Cinnamon: The star spice for that classic cinnamon roll taste.
Vanilla Extract: Adds depth of flavor.

For the Gooey Glaze

Unsalted Butter: Melted to create a smooth glaze.
Brown Sugar: Adds sweetness and creates a sticky base for the rolls.
Heavy Cream: Makes the glaze rich and creamy; milk can be used as a substitute.
Vanilla Extract: Enhances the overall flavor.

For the Cream Cheese Icing

Cream Cheese: Softened for easy blending; gives the icing a tangy flavor.
Unsalted Butter: Adds creaminess to the icing.
Powdered Sugar: Sweetens and thickens the icing.
Vanilla Extract: Adds flavor.
Milk: Thins the icing to your desired consistency.

How To Make Cinnamon Rolls

Activate the Yeast

In a small bowl, warm ¾ cup of whole milk to 110°F (43°C). Stir in 2¼ teaspoons of active dry yeast (1 packet) and 1 tablespoon of granulated sugar. Let it sit for about 5 minutes until the mixture becomes frothy.

Tip: If the mixture doesn’t foam up, your yeast might be inactive. Start over with fresh yeast to ensure your dough rises properly.

Prepare the Dough

In a large mixing bowl, combine 3½ cups of all-purpose flour, the remaining ¼ cup of granulated sugar, and ½ teaspoon of salt. Add the yeast mixture, 2 large eggs, and ⅓ cup of softened unsalted butter. Knead the dough by hand or with a stand mixer using the dough hook attachment for 6-8 minutes, until it’s smooth and elastic.

Tip: The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.

Let the Dough Rise

Place the dough in a greased bowl and cover it with a clean towel. Let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.

Tip: A warm, draft-free area like an oven with the light on works well for rising dough.

Make the Filling

In a small bowl, mix together ½ cup of softened unsalted butter, 1 cup of packed brown sugar, 2 tablespoons of ground cinnamon, and 1 teaspoon of vanilla extract until it forms a smooth paste.

Roll Out the Dough

Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into a large rectangle measuring about 16×12 inches.

Add the Filling, Roll and Slice

Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it. Using unflavored dental floss or a sharp knife, slice the log into 12 equal pieces. Place the rolls into a greased 9×13-inch baking dish.

Tip: Dental floss cuts through the dough cleanly without squishing the rolls.

Prepare the Gooey Glaze

In a small saucepan over medium heat, melt ½ cup of unsalted butter. Stir in 1 cup of packed brown sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Let it simmer for 1-2 minutes until the sugar dissolves.

Tip: Stir continuously to prevent the sugar from burning and to ensure a smooth glaze.

Second Rise

Pour the gooey glaze evenly over the rolls in the baking dish. Cover the rolls loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they become puffy.

Bake the Cinnamon Rolls

Preheat your oven to 350°F (175°C) while the rolls are rising. Bake the cinnamon rolls for 25-30 minutes, or until they’re golden brown and cooked through. They should be slightly soft in the center for that gooey texture.

Make the Cream Cheese Icing

While the rolls are baking, beat together 4 oz of softened cream cheese, ¼ cup of softened unsalted butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Add 2-3 tablespoons of milk as needed to achieve a spreadable consistency.

Frost the Rolls

Once the rolls are out of the oven, spread the cream cheese icing generously over the warm rolls. Let the icing melt into the rolls for maximum gooeyness.

Frequently Asked Questions

Can I make the cinnamon rolls ahead of time and bake them later?

Chicken Enchilada Casserole

Joanna Cismaru — Tue, 15 Oct 2024 23:18:02 +0000

Let’s be honest—nobody has time to fuss over dinner every night. That’s why I love this Chicken Enchilada Casserole. It’s a one-dish wonder that combines shredded chicken, beans, corn, and a medley of spices, all enveloped in a rich enchilada sauce and topped with bubbling cheese.

I remember the first time I whipped this Chicken Enchilada Casserole, it was a game-changer for busy weeknights. All the delicious layers of chicken, black beans, corn, and melty cheese all smothered in rich enchilada sauce come together in a way that feels both comforting and exciting. Plus, the best part? Minimal cleanup! It’s the perfect dish to share with family or impress your friends without breaking a sweat in the kitchen.

Before You Begin

Prepare All Ingredients First: Gather and measure out all your ingredients before you begin. That’s the hardest part of making this casserole. Once that’s done, simply assemble and bake.
Choose the Right Enchilada Sauce: Whether you prefer store-bought or homemade, selecting a quality enchilada sauce can make a big difference in flavor. Taste it beforehand and adjust seasoning if needed to match your spice preference.
Layer Thoughtfully: When assembling the casserole, layer ingredients in a way that each bite gets a bit of everything. Start with sauce, then tortillas, filling, and cheese to ensure every component melds together beautifully.
Let It Rest Before Serving: Allowing the casserole to cool for a few minutes after baking helps it set, making it easier to serve.

Ingredients You’ll Need

Chicken: You’ll need cooked chicken for this recipe. Rotisserie chicken is perfect to use here.
Enchilada Sauce: You can use store-bought canned sauce or make your own enchilada sauce with my easy recipe.
Corn Tortillas: Traditionally enchiladas are made with corn tortillas but feel free to use flour tortillas if you prefer.
Black Beans: For lots of extra protein. Pinto beans or kidney beans are great alternatives.
Corn: Brings a sweet crunch to the casserole. Fresh or frozen corn can be used instead of canned.
Diced Green Chilies: For a mild heat and smoky flavor. Fresh diced jalapeños or roasted poblano peppers can be used if you prefer more control over the spice level.
Spices: I used ground cumin, chili powder, salt and pepper. Feel free to adjust each spice to taste.
Cheese: Cheddar or Monterey Jack cheese are both great because they melt easily. Other options are Mozzarella or Mexican cheese blend.

How To Make Chicken Enchilada Casserole

Preheat Your Oven and Prepare the Baking Dish

First, preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.

Make the Chicken Mixture

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small finely chopped onion and sauté until softened, about 5 minutes. Add 3 cups cooked shredded chicken, 1 can (15 ounces) black beans (drained and rinsed), 1 can (15 ounces) corn (drained), and 1 can (4 ounces) diced green chilies to the skillet. Sprinkle in 1 teaspoon ground cumin and 1 teaspoon chili powder. Stir everything together and cook for another 2-3 minutes until heated through.

Layer the Casserole

Spread a thin layer of red enchilada sauce on the bottom of your prepared baking dish. Next, arrange a layer of corn tortillas, cut into quarters, over the sauce. Then, spread half of the chicken mixture evenly over the tortillas, followed by 1 cup shredded cheddar or Monterey Jack cheese.

Repeat the Layers

Add another layer of quartered corn tortillas, followed by the remaining chicken mixture. Pour the remaining red enchilada sauce over the top layer. Finally, sprinkle the remaining 1 cup shredded cheese evenly over the casserole.

Bake the Casserole Covered

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes to allow the flavors to meld and the tortillas to soften. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly. Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro. Serve hot with sour cream and sliced avocado on the side, if desired.

How To Serve

Here are some great ideas to serve alongside this Chicken Enchilada Casserole:

Spanish Rice with Ground Beef

Easy Corn Salad

Chicken Quesadillas

Chicken Tortilla Soup

Frequently Asked Questions

Can I Make the Casserole Ahead of Time?

Chicken Shawarma

Joanna Cismaru — Tue, 01 Oct 2024 20:49:12 +0000

Prepare to be amazed by this Chicken Shawarma recipe! Using only everyday spices, you’ll create a marinade that delivers exotic Middle Eastern flavors straight to your plate.

The Best Chicken Shawarma

Having perfected this Chicken Shawarma recipe over the years, it has become a beloved staple in my household. My family and friends eagerly anticipate its rich, aromatic flavors at every gathering, making it one of my signature dishes.

It’s incredible how simple, everyday spices can turn plain chicken thighs into something truly special. When everything comes together, you’ll love the vibrant layers of tender chicken, crisp veggies, and creamy tzatziki all wrapped in warm pita bread. Not only does it look amazing, but each bite is packed with delicious flavors.

Expert Tips

Go For Chicken Thighs: Opt for boneless, skinless chicken thighs instead of breasts. Thighs are juicier and more flavorful, making them ideal for absorbing the marinade.
Marinate Overnight: While the recipe suggests a minimum of 2 hours, letting the chicken marinate overnight in the refrigerator allows the spices to fully penetrate, making this shawarma much more flavorful.
Use Parchment Paper for Easy Cleanup: Line your baking sheet with parchment paper to prevent the chicken from sticking but to also make cleanup a breeze. It’s a small step that makes a big difference!
Have Your Sauces Ready: Whether you’re a tzatziki fan or prefer garlic sauce, have your chosen sauce ready to drizzle on your shawarma wraps.

Ingredients you’ll Need

Chicken: I’ve made chicken shawarma with chicken breasts and also chicken thighs. Both are just as delicious but thighs are much juicier.
Olive Oil: It helps the spices to adhere and penetrate the chicken deeply for maximum flavor. Opt for a good quality olive oil, if possible.
Lemon Juice: Fresh is best.
Minced Garlic: Garlic makes everything better!
Spices: Ground Cumin, Coriander, Turmeric, Paprika, Cinnamon, Cloves, Black Pepper, Salt, and Cayenne Pepper are what you need to create that distinctive Middle Eastern flavor.

For Serving

Pita Bread or Flatbreads: These serve as the perfect wrap, holding all the delicious ingredients together. You can also use naan or lavash as tasty alternatives.
Veggies: You’ll need some tomatoes, red onion and tomatoes to make traditional shawarmas.
Sauce: Tzatziki or garlic sauce, up to you.

How To Make Chicken Shawarma

Prepare the Marinade

Start by combining 3 tablespoons of olive oil, the juice of 1 lemon, 4 cloves of minced garlic, and all the spices in a large bowl. Whisk these ingredients together until well blended.

Marinate the Chicken

Next, add 2 pounds of boneless, skinless chicken thighs to the bowl with the marinade. Make sure each piece is thoroughly coated with the spice mixture. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or better yet, let it marinate overnight.

Tip: The longer you marinate, the more flavor the chicken will have.

Bake the Chicken

While the chicken is marinating, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the chicken from sticking and to make cleanup easier.

Arrange the marinated chicken thighs on the prepared baking sheet, making sure they’re spaced out for even cooking. Place the sheet in the oven and bake for 20-25 minutes, or until the chicken is cooked through and starts to char at the edges. If you prefer a more charred finish, switch to broil for an additional 2-3 minutes.

Rest and Slice

Once baked, remove the chicken from the oven and let it rest for a few minutes. This resting period helps the juices redistribute, keeping the chicken moist and flavorful. After resting, slice the chicken into thin strips.

Assemble Your Shawarma

Warm your pita bread or flatbreads to make them pliable. Layer the sliced chicken onto the bread, then add sliced tomatoes, sliced cucumbers, sliced red onions, and chopped fresh parsley or cilantro. Finally, drizzle with tzatziki sauce or garlic sauce. Fold or wrap the bread around the fillings, and your Chicken Shawarma is ready to enjoy!

How To Serve

When I whip up my Chicken Shawarma, I love pairing it with complementary sides that enhance the meal and add variety to the table. Here are some of my favorite recipes to serve alongside your Chicken Shawarma:

Easy Hummus

Tabbouleh

Falafel

Easy Oven Roasted Potatoes

Frequently Asked Questions

How spicy is this Chicken Shawarma, and can I adjust the heat?

Chicken Quesadillas

Joanna Cismaru — Thu, 26 Sep 2024 21:42:42 +0000

Let’s face it—sometimes you need a meal that’s both effortless and crowd-pleasing. Enter my Chicken Quesadillas: a harmonious blend of seasoned chicken, vibrant bell peppers, and gooey cheese all tucked into crispy tortillas. It’s the kind of dish that makes dinner feel special without the extra fuss.

Why You’ll Love These Chicken Quesadillas

You know those moments when you’re craving something tasty but don’t want to spend hours in the kitchen? These Chicken Quesadillas are just the ticket. Imagine biting into a crispy, golden tortilla filled with tender shredded chicken, melted cheddar and Monterey Jack cheeses, and a medley of sautéed bell peppers and onions. It’s a simple yet flavor-packed meal that feels like a treat every time.

What’s great about this recipe is how easy it is to make, even on a busy weeknight. I’ve been there—standing in front of the fridge, wondering what to whip up that’s both quick and satisfying. These quesadillas check all the boxes. Plus, you can customize them to your liking, maybe add a dash of hot sauce for some kick or swap in your favorite veggies.

Before You Begin

Use Cooked Chicken: My recipe calls for 2 cups of cooked, shredded chicken. If you have leftover roast chicken or a store-bought rotisserie chicken, they’re perfect for this. If not, you can quickly cook some chicken breasts or thighs before starting.
Prep Everything First: Chop all your vegetables and shred your cheeses ahead of time. Having everything ready makes the cooking process smoother and quick.
Choose the Right Tortillas: Medium-sized flour tortillas (about 8 inches) work best. They’re easy to fold and hold the filling well without breaking.
Don’t Overstuff: It’s tempting to load up on filling, but overstuffed quesadillas can be tricky to flip and might spill. A moderate amount ensures everything cooks evenly and stays inside.
Customize to Your Taste: Feel free to add other ingredients you love. Maybe some sliced jalapeños for heat, corn kernels for sweetness, or black beans for extra protein.

Ingredients You’ll Need

Cooked Chicken: I use shredded cooked chicken for convenience. Leftover roast chicken or a store-bought rotisserie chicken works perfectly. If you prefer, you can cook fresh chicken breasts or thighs and shred them.
Cheddar and Monterey Jack Cheeses: A delicious blend of sharp cheddar and creamy Monterey Jack for that rich, melty goodness. I recommend shredding the cheeses yourself so they melt smoothly. You can substitute with Colby, Pepper Jack, or your favorite cheeses.
Red and Green Bell Peppers: If you don’t have both colors, using one is just fine or use any color you have.
Onion and garlic: Essential flavor enhancers.
Spices (Ground Cumin, Chili Powder, Salt, and Pepper): These spices bring warmth and depth to the filling. Adjust the amounts to suit your taste. If you like a bit more heat, consider adding a pinch of cayenne pepper.
Flour Tortillas: Medium-sized flour tortillas (about 8 inches) are perfect for folding over the filling. You can use whole wheat or gluten-free tortillas if you like.

How To Make Chicken Quesadillas

Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red bell pepper, green bell pepper, small onion, and 2 cloves of minced garlic. Sauté the vegetables for about 5 minutes until they become tender.

Add the Chicken and Spices

Add 2 cups of shredded cooked chicken to the skillet with the vegetables. Sprinkle in ½ teaspoon of ground cumin, ½ teaspoon of chili powder, and salt and pepper to taste. Stir everything together and cook for another 2-3 minutes until the chicken is heated through.

Assemble Quesadillas

Lay out a medium flour tortilla (about 8 inches) on a flat surface. Sprinkle a mixture of shredded cheddar cheese and Monterey Jack cheese (about ¼ cup of each) evenly over one half of the tortilla. Spoon a portion of the chicken and vegetable mixture over the layer of cheese. Then, sprinkle a little more of the cheddar and Monterey Jack cheeses on top of the filling. Fold the empty half of the tortilla over the filled side to create a half-moon shape. Press down gently to hold everything in place.

Cook the Quesadillas

In a clean large skillet or griddle, melt a small amount of butter (about ½ tablespoon) over medium heat. Place the folded quesadilla in the skillet. Cook the quesadilla for 2-3 minutes on one side until it’s golden brown and the cheese begins to melt. Then, carefully flip it over using a spatula. Cook the other side for another 2-3 minutes until it’s also golden brown and the cheese is fully melted inside.

Slice and Serve

Once all the quesadillas are cooked, use a sharp knife or pizza cutter to slice each one into wedges. Serve them immediately with your favorite toppings like sour cream, salsa, or guacamole.

How To Serve

When I serve these chicken quesadillas, I like to add some sides like fresh dips, salads, and tasty treats complement the flavors perfectly. Here are some ideas:

Esquites (Mexican Street Corn Salad)

Easy Summer Fruit Salad

Mexican Rice

Easy Corn Salad

Frequently Asked Questions

Can I make these quesadillas ahead of time?

BBQ Meatballs

Joanna Cismaru — Thu, 08 Aug 2024 22:32:06 +0000

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!

Before You Start

Soak the Breadcrumbs: Let the breadcrumbs soak in the milk for a few minutes. This keeps the meatballs moist and tender.
Finely Chop the Onion: A finely chopped or grated onion blends better with the meatball mixture, and can even keep it from falling apart.
Use a Scoop for Uniform Meatballs: Using a small ice cream scoop helps make uniform-sized meatballs, ensuring they cook evenly.
Don’t Overmix the Meat: Gently mix the meatball ingredients to avoid tough meatballs. Overmixing can make them dense.
Prep the Sauce While Baking: Prepare the BBQ sauce while the meatballs are baking to save time and have everything ready simultaneously.
Line Your Baking Sheet: Line the baking sheet with parchment paper for easy cleanup and to prevent the meatballs from sticking.

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.

For The BBQ Sauce

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.

How To Make BBQ Meatballs

Preheat the Oven

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.

Prepare the Meatball Mixture

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 Meatballs

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

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.

Prepare the BBQ Sauce

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.

Coat the Meatballs

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: