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These chicken satay skewers are a taste explosion! A little spicy, a little sweet, super flavorful chicken bites are grilled to perfection. Take a dip in the spicy peanut sauce you will be hooked!

I'm not sure why it took me so long to discover the flavor profiles of Southeast Asian cuisine, but once I did I was addicted. This Thai-style marinade combines soy, fish sauce (flavor bomb!), curry, ginger, brown sugar, coconut milk, and lime for the tastiest chicken you will ever eat!

Chicken satay skewers make a fantastic appetizer, but I can't stop eating at one or two, so I make this as a main course. It pairs perfectly with coconut rice!

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Chicken Satay and Peanut Dipping Sauce Ingredients

Chicken satay skewers come together easily with a quick marinade and a simple peanut sauce using pantry ingredients.

For the chicken satay skewers:

• chicken breast
• low-sodium soy sauce
• yellow curry powder
• garlic powder
• turmeric
• ground ginger
• brown sugar
• fish sauce
• vegetable oil
• coconut milk
• lime juice

For the peanut dipping sauce:

• creamy peanut butter
• low-sodium soy sauce
• lime juice
• brown sugar
• coconut milk
• ground ginger
• sriracha
• sesame oil

See recipe card for quantities.

How to Make Chicken Satay Skewers with Spicy Peanut Dipping Sauce

These chicken satay skewers get their flavor from a simple marinade and cook in just a few minutes.

Storage

Leftover chicken and peanut dipping sauce can be stored separately in covered containers in the fridge for up to 4 days. Freeze chicken and sauce in individual containers or Ziplock bags for up to 3 months.

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Related

Looking for other recipes like this? Try these:

Roasted tomato salsa (salsa roja) with jalapeno combines charred tomatoes, onion, garlic, and spicy peppers to create an intense, smoky salsa that Mexican food lovers will crave! Scoop it up with chips or use it to top tacos, enchiladas, or fajitas.

Garden-fresh tomatoes make delicious salsa, but this roasted tomato salsa can make even so-so tomatoes amazing. Roasting deepens the tomato flavor and mellows the onion and garlic, taking this salsa to Flavor Town.

Make this roasted tomato salsa with Quick Skillet Chicken Fajitas and Southwest Jalapeno Ranch Pasta Salad and you'll be in el paraiso!

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Ingredients for Roasted Tomato Salsa Roja

• tomatoes
• yellow onion
• garlic
• jalapenos
• lime juice
• olive oil
• cilantro
• cumin
• salt
• pepper

See recipe card for quantities.

How to Make Roasted Tomato Salsa Roja

Making this salsa is super simple--just chop, roast, and blend.

Substitutions

• Fresh tomatoes - The great thing about roasting is it can make even "meh" tomatoes into delicious salsa. If you need to use canned tomatoes, drain any juice before roasting and use about 3-½ cups to equal 6 medium tomatoes.
• Yellow onion - White or red onion can be substituted without a major change in flavor.
• Jalapenos - Serrano or habanero peppers will make this salsa even spicier.
• Olive oil - Substitute any neutral-tasting oil.

Variations

• Less spicy - To make the salsa less spicy, use ½ to 1 jalapeno and don't include any of the seeds.
• More spicy - Use all of the jalapeno seeds or add an extra jalapeno, or add ½ teaspoon or more of cayenne pepper. You can also substitute serrano or habanero peppers for the jalapeno to increase the spice level.

Equipment

A good blender or food processor is necessary to make this salsa.

Storage

Store in a covered container in the fridge for up to 7 days. The longer the salsa is stored the more intense the flavors will be.

Related

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Are you ready for a salad that celebrates the glory of ripe strawberries? Spring mix berry salad with strawberry balsamic vinaigrette and candied walnuts gives you strawberries two ways--sliced fresh and blended in a delicious sweet and savory strawberry balsamic vinaigrette! Basil adds a peppery bite, and feta brings a salty tang to balance the sweetness of the berries and candied nuts.

This colorful salad is perfect for a baby or wedding shower, or it could be a main dish dinner salad with London broil or grilled chicken tenders. Making your own salad dressing from scratch is really easy and allows you to customize the flavor to your preference, and the strawberry balsamic vinaigrette is super colorful with zero food dyes or preservatives.

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Ingredients for Strawberry Balsamic Vinaigrette

The ingredient list for the strawberry balsamic vinaigrette is short and sweet.

• strawberries
• balsamic vinegar
• light olive oil - Extra-virgin olive oil will overpower the flavor of this dressing, so be sure to use one that is not marked extra-virgin.
• maple syrup
• basil
• garlic powder
• salt
• pepper

See recipe card for quantities.

Ingredients for Spring Mix Berry Salad with Strawberry Balsamic Vinaigrette and Candied Walnuts

• strawberry balsamic vinaigrette (see recipe below)
• spring mix salad (baby spinach and lettuce)
• strawberries
• blueberries
• basil
• feta cheese
• Brown Sugar Cinnamon Candied Walnuts

See recipe card for quantities.

Instructions

This strawberry balsamic vinaigrette is really easy and takes just a few minutes to make.

To make the spring mix berry salad, gather your ingredients and assemble the salad per the instructions below.

Substitutions

• Berries - Raspberries or blackberries would be great in this salad. Frozen strawberries can be substituted for fresh in making the vinaigrette; just make sure they are thawed first.
• Olive oil - A different neutral oil can be substituted if needed.
• Balsamic vinegar - Balsamic pairs well with strawberries, but another vinegar such as apple cider, red wine, or rice vinegar can be used.
• Maple syrup - Honey makes a good substitute.
• Spring mix salad - Try baby spinach or butter lettuce in place of spring mix.
• Feta - Chevre or goat cheese makes a great substitute for feta.

Equipment

I love having a salad spinner to get my salad greens really clean and remove excess moisture after washing. Greens stay fresh much longer in the fridge without extra water on the leaves.

How to Store Salad Dressing

Store the dressing in a covered container in the fridge for up to 3 days. If the dressing separates in the fridge, give it a good shake or stir.

FAQ

Pairing

These are my favorite dishes to serve with spring mix berry salad with strawberry balsamic vinaigrette:

Brown sugar cinnamon candied walnuts make the perfect salty sweet snack or salad topper, and best of all this recipe takes just 5 minutes on the stove top. These toasted, caramelized walnuts are a delicious nutty treat!

Candied walnuts make a great gift for the holidays or a sweet and crunchy element for a charcuterie board. Try them with syrup and whipped cream on Homemade Belgian Liege Waffles {Waffle Love Copycat} or Crispy Brioche French Toast. Toss some into the batter for Perfect Chai-Spiced Banana Bread or grab a handful for an anytime snack.

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Ingredients for Brown Sugar Candied Walnuts

The ingredient list for brown sugar candied walnuts is short and sweet.

• Walnuts
• Brown sugar
• Butter
• Cinnamon
• Vanilla
• Salt

See recipe card for quantities.

How to Make Candied Walnuts

Hint: Be sure to watch the nut and caramel mixture carefully while on the stove. Stir often so it doesn't burn and take off heat as soon as the nuts are toasted and mixture darkens slightly.

Substitutions

This recipe is just the starting point for any combination of nuts and spices you can imagine.

• Walnuts - Substitute pecans, walnuts, or hazelnuts.
• Cinnamon - Try Homemade Chai Spice Mix or pumpkin pie spice.
• Brown sugar - White sugar, maple syrup, or honey will also work.

Variations

• Spicy - Add ¼ teaspoon cayenne pepper.
• Savory - Omit cinnamon and substitute curry powder for Indian-spiced nuts.

Storage

Let the nuts cool completely and store in an airtight container. They should stay crunchy for at least a week depending on your humidity. If stored in the fridge they should last up to 4 weeks.

Pairing

These are my favorite dishes to serve with brown sugar cinnamon candied walnuts:

This homemade creamy Alfredo sauce is better than anything I've had in a restaurant. With just 3 simple ingredients and 10 minutes you can have the ultimate Alfredo sauce!

Fettuccine Alfredo is my family's very favorite pasta, and once I learned how to make this super easy version of the classic white sauce we don't want it any other way. It's richer, creamier, and more flavorful than any restaurant Alfredo I've ever had. You'll want to eat it on everything!

I love to make pasta Alfredo to impress guests, and they have no idea just how easy it is. Round out the meal with my Easy Tender London Broil in the Oven and your guests will be begging for the recipes!

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Ingredients for Alfredo Sauce

Only 3 ingredients are required for this decadent sauce.

• butter
• heavy whipping cream
• Parmesan wedge - Fresh Parmesan cheese is the key ingredient in this recipe. Pre-grated Parmesan is treated with anti-caking agents that keep it from melting properly and forming a smooth sauce, so always buy a wedge of Parmesan and grate it fresh.

See recipe card for quantities.

How to Make Ultimate Alfredo Sauce

Ultimate Alfredo sauce takes about 10 minutes on the stovetop.

Hint: The longest step is waiting for the cream to start bubbling. Make sure to pay close attention as cream can go from bubbling to boiling over rapidly.

Substitutions

With such a short list of ingredients, there is not a lot of room for substitutions in this recipe. I recommend sticking with the ingredients as written.

Equipment

You will need a medium sauce pan, grater, and whisk.

How to Store Alfredo Sauce

This sauce is best eaten immediately. I have had success storing it in a covered container in the fridge for up to 3 days and reheating it over low heat on the stove, whisking constantly. The texture will not be as perfectly creamy when reheated, so if you're making this for company I would make it fresh. I would not recommend freezing and reheating Alfredo sauce.

How to Plate Fettuccine Noodles

If you are serving this to company or just want to make it extra fancy, try plating the noodles like this:

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My Best Pasta Dishes

Looking for other pasta recipes? Try these:

• Hearty Italian Sausage and Pepperoni Pasta Bake
• Southwest Jalapeno Ranch Pasta Salad with Corn and Cherry Tomatoes

Cilantro-lime compound butter is an easy way to add bold flavor to all kinds of foods--bread, veggies, steak, pasta, rice, and my favorite, corn on the cob. Your food is about to get even more delicious!

Summer is the season of fresh herbs, and one way to take advantage of the bounty is compound butter (also known as herb butter). Cilantro and lime make a classic flavor combination.

A dab of cilantro-lime butter would taste amazing on Easy Tender London Broil in the Oven with Southwest Jalapeno Ranch Pasta Salad with Corn and Cherry Tomatoes on the side.

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What is Compound Butter Made of?

The ingredients for this dish are exactly what you would expect: Butter, lime, and cilantro. Juicing and zesting the lime extracts all the flavor from this fruity powerhouse.

• butter - I like to use salted butter because I would otherwise add salt to the recipe, and this way I can skip a step. Unsalted butter is fine to use; just add salt to taste.
• cilantro - Look for bright green leaves with no signs of wilting.
• lime - Choose a medium to dark green lime that gives slightly when squeezed and feels heavy for its size.
• salt (if desired).

See recipe card for quantities.

How to Make Compound Butter

A little chopping and mixing is all that's required to make this herb butter.

Substitutions

• Butter - Vegan butter or margarine can be substituted if necessary.
• Lime - The flavor profile will be different, but another citrus fruit such as lemon or orange can be used instead of lime.
• Cilantro - Other fresh herbs can be substituted, which will change the flavor profile.

Variations

Try adding other typical Mexican-style flavors to the cilantro-lime butter.

• Spicy - Add ground cayenne pepper for a little spice.
• Fresh chilies - Mince your favorite fresh chile (poblano, habanero, jalapeno) to add more flavor and a kick of heat.
• Cotija cheese - My favorite Mexican-style cheese will make this taste like Esquites {Mexican-Style Street Corn Salad}. YUM!

Equipment

A microplane is useful for zesting the lime.

I love these mixing bowls with a non-slip base to keep them in place on the counter.

A versatile hand mixer makes fast work of this recipe and whips up the butter extra fluffy.

Storage

Compound butter can be stored in the fridge until the expiration date on your butter (about a month).

To store in the freezer, put the whole parchment roll of butter into a zip-top plastic bag, getting out as much air as possible. Store in the freezer up to 3 months. Let the butter thaw on the counter for 15-20 minutes before using.

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Italian Sausage and pepperoni pasta bake is a hearty, filling dinner that comes together quickly and pleases even picky palates. A mixture of penne, rotini, and farfalle pasta, tomato sauce, Italian sausage, and fun mini pepperoni combines with mozzarella for a delicious, easy dinner.

Pasta bake is is a super simple casserole that will become a regular part of your dinner rotation. Spicy Italian sausage and mini pepperoni bring a pizza vibe to this dish that kids love.

Make this meaty pasta casserole ahead and pop it in the fridge or freezer, then heat up whenever you need a quick, nourishing meal.

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Ingredients

Italian sausage and pepperoni pasta bake has just 5 easy-to-find ingredients.

• Pasta shapes - I like to use a combination of rotini, farfalle, and penne pasta.
• Tomato sauce - My favorite jarred sauce for this dish is Prego mini-meatball. We love the taste and the mini meatballs are super fun to eat!
• Italian sausage - A classic flavor profile that packs a tasty punch.
• Mini pepperoni - These adorable tiny pepperoni bring flavor to every bite.
• Mozzarella cheese - Mozzarella cheese with red sauce and pasta is a classic combo.

See recipe card for quantities.

How to Make Italian Sausage and Pepperoni Pasta Bake

This recipe takes about 15 minutes to prep and then bakes in the oven for 25 minutes, which gives me time to throw together a quick salad and garlic bread.

Substitutions

This recipe is delicious as is and also makes a great base to switch out whatever meats or cheese you prefer.

• Pasta - Virtually any small pasta shape will work. Ideally the pasta should have lots of ridges for sauce to get into.
• Italian sausage - This is my favorite meat to eat with red sauce and pasta, but if you're not a fan you can use another type of sausage (I've even made it with breakfast sausage) or just ground beef.
• Mini pepperoni - These are fun to eat and bring meaty pepperoni flavor to every bite, but regular size pepperoni is fine to substitute.
• Tomato sauce - Feel free to use the jarred sauce of your choice or make your own if you're feeling ambitious.
• Mozzarella - Try provolone or ricotta cheese to change it up.

Equipment

This casserole will fit in a 9x13 baking dish (this one comes with a handy lid) or an extra-deep 8x8 or 9x9 (ohmygosh this one is SO cute).

Storage

This pasta bake can be made ahead and stored covered in the fridge for up to 3 days before baking or in the freezer for up to 3 months. The pasta may soak up some of the sauce while in storage, so you can add ½ cup more sauce to the casserole before serving if it seems dry.

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Related

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Pairing

These are my favorite dishes to serve with hearty Italian sausage and pepperoni pasta bake:

Belgian liege waffles are a divine sugar-studded delight you must taste to believe. Golden and crispy on the outside, soft and chewy on the inside, with bits of crunchy sugary goodness in every bite, it feels like dessert but is perfect anytime! These waffles are sold at a premium at restaurants like Waffle Love and Bruges, but with a waffle iron, Belgian pearl sugar, and some pantry ingredients you can enjoy these at home for much less.

Liege waffles are traditional for brunch, but I love to eat them for dinner or dessert. These babies go down a treat topped with whipped cream, maple syrup, fruit, or my favorite, cookie butter.

Holiday brunch would be epically delicious with liege waffles alongside brioche French toast and chai-spiced banana bread. Just make sure to invite me!

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What is the secret ingredient in Belgian liege waffles?

It's not really much of a secret, but the ingredient that makes these waffles so amazing is Belgian pearl sugar. These little sugar pearls are mixed in with the yeast dough and caramelize when heated in the waffle iron, creating crunchy pockets of sweetness and making these waffles irresistible!

Ingredients for Liege Waffles

Aside from the pearl sugar, the ingredients for these waffles can probably be found in your pantry and fridge right now. Belgian pearl sugar is readily available online due to the popularity of these waffles, so let's get cooking!

• active dry yeast
• whole milk
• eggs
• vanilla
• butter
• brown sugar
• all-purpose flour
• salt
• Belgian pearl sugar

See recipe card for quantities.

How to Make Belgian Liege Waffles

Substitutions

• all-purpose flour - bread flour can be substituted.
• brown sugar - granulated sugar is okay to substitute.
• whole milk - I think whole milk contributes to the rich flavor, but 2% or skim milk can be used.
• active dry yeast - instant yeast is fine.

Equipment

To make Belgian liege waffles you will need a waffle iron. I highly recommend getting a waffle iron with removable plates such as this one. When pearl sugar is heated up it turns into a liquid that gets into all the crevices of the waffle iron and can be difficult to clean unless you can take the plates out and wash them separately. The other option is heating up the waffle iron and cleaning molten liquid sugar off while trying not to get burned, which is always dicey.

I would also highly recommend a stand mixer. This recipe makes a stiff dough that would be hard to mix by hand.

Helpful Hint

Melted or partially melted pearl sugar is extremely hot! Use caution when removing the cooked waffles from the waffle iron, and let them cool a few minutes before serving.

Toppings for Liege Waffles

This is where you can really go crazy with these waffles! They taste amazing plain; I eat them like cookies throughout the day for a snack. If you want just a little extra pizazz, try sprinkling with cinnamon and sugar (or even chai spice and sugar). Try topping them with cookie butter, maple syrup, fruit, Nutella, whipped cream, marshmallow cream, sprinkles, or literally anything else you can think of!

Quick skillet chicken fajitas are one of my go-to 30-minute dinners! Tender juicy chicken breasts are tossed with a homemade marinade of lime, cumin, and chili powder, quickly sauteed with bell peppers and onions to crisp perfection, then piled high in a warm tortilla.

These chicken fajitas are perfect for busy weeknights when you need a fresh, tasty meal in less than half an hour. Everyone in the family can build their own fajita with the filling and toppings they like.

Sour cream, guacamole, salsa, and Mexican cheese are perfect additions to chicken fajitas, or if you have time whip up some creamy tomatillo ranch dressing or delicious Mexican street corn salad (esquites) and really blow your taste buds away!

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Ingredients

The ingredients for skillet chicken fajitas are typical pantry staples along with fresh chicken breast and your choice of bell peppers.

• boneless, skinless chicken breast
• olive oil
• lime juice
• chili powder
• ground cumin
• garlic powder
• paprika
• dried oregano
• salt
• pepper
• onion - Yellow onion has a mellow flavor and is readily available, but red or white onion is also fine.
• bell peppers - Any color works. I like to use several different colors for visual interest.
• flour tortillas - My family loves Tortilla Land tortillas that are heated on the stove in a few minutes while the fajita ingredients are cooking. It's the next best thing to homemade!

See recipe card for quantities.

How to Make Chicken Fajitas

The process of making chicken fajitas is very simple and takes less than 30 minutes.

Hint: Once I accidentally let the peppers and onions cook for 15 minutes and ended up with almost caramelized onions and really soft peppers, but it was delicious! Try different cooking times for the vegetables and see what you like.

Substitutions

Chicken, bell peppers, and onions are classic fajita ingredients, but feel free to substitute another protein or vegetable to use what you have.

• Chicken - Steak or shrimp make a great substitute.
• Flour tortillas - Corn tortillas are fine too, just warm them up a little to prevent them from breaking.

How Do I Make Fajitas Spicy?

To give the fajitas a little spice add ¼ to ½ teaspoon cayenne pepper, ancho chili powder, or chipotle chili powder.

Equipment

A 12-inch skillet with lid is perfect for this fajita recipe as well as other stir-fried and sauteed recipes. I love having a lot of surface area to cook the chicken in one layer so it is done evenly and quickly. A lid is super helpful to keep grease in the pan and to speed up cooking by keeping hot steam trapped.

FAQ

Pairing

These are my favorite dishes to serve with skillet chicken fajitas:

This dish tastes like summer in a bowl! Tangy, creamy jalapeno ranch-coated pasta combines with crispy fresh corn, cherry tomatoes, and bell pepper for a refreshing bite in this southwest jalapeno ranch pasta salad.

Pasta salad is the perfect side dish for a potluck, picnic, or just a quick lunch. It's easy to make ahead and keeps well in the fridge. It will taste great alongside juicy grilled chicken tenders at your next BBQ.

This dish uses my homemade creamy tomatillo ranch dressing along with fresh veggies, avocado, and pasta. Sprinkle on a little Cotija cheese for extra flavor!

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Ingredients

This southwest pasta salad starts off with corkscrew pasta and homemade creamy tomatillo ranch dressing. Fresh chopped veggies, cilantro, avocado, and grated Cotija cheese round out the dish.

• corkscrew pasta
• creamy tomatillo ranch dressing
• red bell pepper
• corn
• cherry tomatoes
• cilantro
• avocado
• Cotija cheese

See recipe card for quantities.

How to Make Southwest Jalapeno Ranch Pasta Salad

This easy pasta salad comes together in 15 minutes with just a few steps.

Hint: Diced avocado will brown quickly, so save that step until just before serving.

Substitutions

This recipe can be customized to include what you have available or adjusted to your taste.

• Pasta - I used cellentani or corkscrew pasta, but rotini or bowtie pasta would also be great. Really anything with crevices to hold the dressing will work fine.
• Corn - Fresh corn is amazing in this dish, but feel free to sub frozen if needed.
• Bell pepper - I used red bell pepper, but any color works.
• Cherry tomatoes - Sub grape tomatoes or even diced full size tomatoes.
• Jalapeno ranch dressing - The jalapeno ranch dressing is really the star of the dish, but if you don't have time to make it from scratch you can pick some up at Cafe Rio or try 1-¼ cups of store-bought buttermilk ranch dressing mixed with ¼ cup salsa verde.
• Cotija cheese - Cotija can be hard to find. Feta or queso fresco makes a good substitute.

Storage

Pasta salad can be made ahead and stored in the fridge for 3-5 days in an airtight container. If you have stored it for longer than a few hours the pasta will absorb a good amount of dressing, so add another ¼ cup or so of dressing and toss again before serving.

What to Serve with Southwest Jalapeno Ranch Pasta Salad

These are my favorite dishes to serve with southwest creamy jalapeno ranch pasta salad:

Our family is obsessed with Cafe Rio creamy tomatillo ranch dressing. There's something magical in this combination of tangy buttermilk, creamy ranch, fresh tomatillo and lime, herby cilantro, and spicy jalapeno. If you've ever tasted it, you know. If you haven't tasted it, you should. I have been obsessed with recreating this recipe at home so we can enjoy it whenever we want.

I have spent years perfecting my copycat Cafe Rio recipes, but the secret to this creamy tomatillo ranch dressing eluded me. There are plenty of recipes on the internet that come pretty close, but there was just a taste of something we couldn't quite pin down.

UNTIL.

One day I was looking through recipes for a different salad dressing and I saw it: a mysterious ingredient I had never tried before. Once I did, I knew this was the secret ingredient, and I'm going to share it with you lucky people.

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Ingredients

This recipe starts out with buttermilk, ranch dressing mix, and mayonnaise. From there we add fresh tomatillos, garlic, cilantro, lime juice, and standard jalapeno. But the magic really happens when we break out the secret ingredient: Pickled jalapenos!

• Hidden Valley Ranch dressing mix
• buttermilk
• mayonnaise
• tomatillo
• garlic
• cilantro
• lime juice
• jalapeno
• pickled jalapenos and brine

See recipe card for quantities.

What is the Secret Ingredient in Cafe Rio Creamy Tomatillo Ranch Dressing?

The secret to this legendary sauce is pickled jalapenos. They add a briny tang that is immediately recognizable to those who love this dressing. Pickled jalapenos are found in the Hispanic food section of your grocery store or here on Amazon. This is what they look like:

When you open the can, you'll encounter sliced jalapenos and liquid brine. Both will be used in this recipe. Since pickled jalapenos and brine are key ingredients to the recipe, here's another photo so you know exactly what you're looking at:

Now that we're familiar with the secret ingredient, let's make some Cafe Rio creamy tomatillo ranch dressing!

How to Make Cafe Rio Creamy Tomatillo Ranch Dressing

This recipe really couldn't be easier. Slice and dice a few ingredients, throw everything in the blender, and mix away.

Hint: The flavors of the dressing will meld together the longer it sits in the fridge, and it will get spicier. Keep this in mind when deciding how much jalapeno and seeds to add.

What Can I Use Instead of Buttermilk?

You can make a buttermilk substitute with a scant cup of milk (whole milk or 2% work best) and 1 tablespoon white vinegar or lemon juice. Stir together and let sit for 5 minutes.

Equipment

You will need a cutting board and sharp knife. I like having separate cutting boards for fruits/vegetables and meat.

You'll also need a good blender or food processor. It will come in handy for all kinds of sauces, smoothies, and milkshakes.

Storage

Creamy tomatillo ranch dressing will keep in the fridge in an airtight container up to 2 weeks.

FAQ

Related

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This is my secret recipe for perfectly cooked, juicy chicken tenders on the grill! Kids and adults alike will rejoice over this flavorful and tender grilled chicken.

When it heats up outside, I'm looking for an easy dinner recipe that won't warm up the kitchen and will satisfy the whole family. Bring on these easy grilled chicken tenders!

My secret recipe keeps the chicken juicy and tender on the inside, perfectly grilled and slathered with tasty barbecue sauce on the outside. This is the only way I cook chicken on the grill and it's fool proof!

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Ingredients

All you need for these grilled chicken tenders is chicken and your favorite barbecue sauce as well as non-stick spray to keep these babies from sticking to the grill.

• chicken tenders
• barbecue sauce
• non-stick spray or oil to brush on the grill

See recipe card for quantities.

How to Make Grilled Chicken Tenders

My secret to keeping chicken from drying out on the grill is to poach the chicken on the stove and then marinate it with the sauce until grilling time.

Substitutions

This recipe is written for chicken tenders and the timing of the poaching step is dependent on the thickness of the chicken, so I wouldn't substitute another cut of chicken here. Feel free to use any barbecue sauce you like or use another marinade to change it up.

Variations

I love this recipe because it's incredibly versatile! I have made grilled chicken tenders with teriyaki, lemon-pepper, and cilantro-lime marinade and it has all been amazing. Often I'll do multiple marinades when entertaining to offer something everyone likes.

• Spicy BBQ - Add cayenne pepper to taste to your BBQ sauce.
• Lemon Pepper -
Lawry's
• Teriyaki - My family's favorite teriyaki sauce is
Yoshida's

Equipment

You'll need a medium-sized saucepan with lid or at least a plate big enough to cover the top while poaching the chicken.

A grill of any type is necessary for the grilling step. I have an indoor grill pan that also works great.

kitchen tongs are helpful for fishing the cooked chicken out of the poaching liquid and for turning the chicken on the grill.

Storage

Store the chicken and marinade for up to 3 days before cooking.

FAQ

Related

Looking for more delicious summer recipes? Try these:

This chai-spiced banana bread is amazingly moist and popping with banana flavor! Warm chai spice adds depth and perfectly complements the banana. It's super quick and only uses one bowl!

I love to make this recipe whenever I have bananas crossing over to the dark side (which is pretty much all of the time) and I'm craving a hit of cinnamon-spice goodness.

I use my Homemade Chai Spice Mix Recipe to kick up the flavor with cinnamon, ginger, cardamom, nutmeg, allspice, and cloves. Tangy sour cream is the secret ingredient for the ideal texture. I also dust the pan with a little chai-sugar mix to make a delicious crunchy crust. YUM!

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Ingredients

The main ingredient here is ripe bananas--the riper the better. The rest of the ingredients are common pantry staples you probably already have, just waiting to be crafted into this spicy banana masterpiece!

• bananas - the riper the better. As bananas ripen their starch turns to sugar, which makes them perfect for this sweet bread.
• melted butter
• brown sugar - I love the deep molasses notes of brown sugar.
• granulated sugar
• eggs
• vanilla
• all-purpose flour
• baking soda
• salt
• sour cream
• Homemade Chai Spice

See recipe card for quantities.

How to Make Banana Bread

This recipe really couldn't be easier--it uses just one bowl and you don't need an electric mixer.

Substitutions

If you don't have all of the ingredients for the Homemade Chai Spice Mix, you can substitute pumpkin pie spice or just cinnamon, or just use a combination of the spices you do have. You'll have slightly less depth of flavor, but it will still be delish!

Plain yogurt is fine to sub for sour cream.

Use your favorite gluten-free flour blend instead of AP flour to make this gluten-free banana bread.

Variations

Chocolate chips are a great addition if you have them, as are raisins or your favorite nuts.

Loaf Pan Size for Banana Bread

I wrote this recipe for small loaf pans (approximately 3-½ by 6 inches). I find the smaller loaves cook more predictably and allow for more delicious chai spice-sugar coating per bite. Plus you can give a loaf or two to a friend!

You can absolutely use a larger size loaf pan if desired. Just make sure to only fill it ⅔ of the way full, or it will likely overflow in the oven. If you have extra batter make a few muffins! A 9x5 inch loaf pan will take about 65 minutes to cook in a 350-degree oven. Muffins will take about 20-25 minutes.

FAQ

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This homemade chai spice blend is a simple and delicious mix of cinnamon, ginger, cardamom, nutmeg, allspice, and cloves that adds a spicy kick to all kinds of sweet and savory dishes! I love to use it anywhere cinnamon is called for to bring more complex flavor and a gingery bite.

Warm spice blends are traditional in fall, but I love a hit of chai spice year round in oatmeal, muffins, pancakes, waffles, or mixed with sugar on toast.

My favorite place to use chai spice is in my amazing banana bread recipe.

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Ingredients

Chai spice blend uses just 6 easy-to-find spices.

• cinnamon - Perhaps the most familiar warm spice in baked goods. It has a sweet, woody, and slightly bitter taste.
• ginger - Gives a peppery, spicy kick to the blend.
• cardamom - Adds citrus notes and a hint of mint.
• nutmeg - Slightly nutty, sweet, and peppery notes.
• allspice - Tastes like a combo of cinnamon, nutmeg, and cloves.
• cloves - Brings deep, intense spice flavor.

See recipe card for quantities.

How to Make Chai Spice Mix

It doesn't get much easier than this--blend all ingredients together and store in an airtight container.

Variations

If you don't love a particular spice in this blend, you can try reducing the amount or even leaving it out altogether. Try adding a little ground black pepper for even more kick. I love to mix 1 tablespoon of chai spice with 4 tablespoons of granulated sugar and sprinkle over baked goods or toast!

How to Store Spices

Store chai spice blend in an airtight container at room temperature. Dried spices don't really go bad, but they do lose potency over time, so make only as much as you will use in 6 months or so for the best flavor.

FAQ

Rainbow fruit skewers are as fun to make as they are to eat, and zippy lime yogurt dip just adds to the party! Whip these up in 15 minutes for a get-together or just because.

Summer is the perfect time to take advantage of in-season fruit and enjoy these colorful kabobs. They are easy enough for kids to help and then eat the fruits of their labors.

Just about any fruit would be delicious in this dish, and it's versatile enough to serve as an appetizer or healthy dessert.

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Ingredients

I chose 7 different colorful fruits for the rainbow skewers--strawberries, watermelon, cantaloupe, pineapple, green grapes, blueberries, and purple grapes, but any fruit cut into bite-sized pieces and arranged in color order would work.

The lime yogurt dip has just a few ingredients and comes together in minutes!

• lime yogurt - regular yogurt or Greek yogurt are both great in this recipe
• cream cheese - make sure it is well softened or it won't combine well with the other ingredients
• maple syrup
• lime zest - zest the lime before juicing
• lime juice
• pinch of salt

See recipe card for quantities.

Instructions

To make the fruit skewers, chop your desired fruits into bite-sized pieces and thread onto wooden skewers in rainbow order. For the rainbow colors I used strawberry, watermelon, cantaloupe, pineapple, green grape, blueberry, and purple grape.

To make the lime yogurt dip, zest the lime by using a peeler or microplane to remove the outer layer of dark green skin. Don't include any of the bitter white inner layer in your zest. Squeeze the juice from the lime after zesting. Stir all ingredients together in a bowl until combined.

Substitutions

Fruit - Any fruit can be used for rainbow fruit skewers. Just choose one or more fruits for each color and cut into bite-sized pieces.

• Red - raspberry, strawberry, cherry, apple, watermelon
• Orange - cantaloupe, orange, tangerine, peach, papaya
• Yellow - pineapple, banana, apricot, golden kiwi, yellow apple, mango
• Green - kiwi, honeydew, green grape, green apple
• Blue - blueberry, blackberry
• Purple - plum, purple grape, fig

Yogurt - You can substitute another flavor yogurt for the lime. Vanilla, raspberry, strawberry, or peach would be delicious!

Maple syrup - Honey can be substituted.

Lime - Use a different citrus fruit such as lemon or orange.

Equipment

A hand mixer is helpful to combine the yogurt dip ingredients.

Storage

Cut fruit can be stored in the fridge for up to 5 days, although some fruits, like banana and apple, will brown quickly after cutting. Yogurt dip will last 3-4 days in the fridge stored in an airtight container.

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In the mood for a delicious, super easy pasta dish cooked from scratch? Baked feta pasta with cherry tomatoes (aka Tiktok pasta) will delight your taste buds with a tangy, creamy sauce, jammy baked tomatoes, and fresh, herby basil!

This pasta went viral on Tiktok a few years back, and for good reason! It doesn't get much easier or more mouthwatering than this baked feta pasta.

Summer tomatoes taste great in this recipe, but even off-season tomatoes will shine when baked together with tangy feta, earthy garlic, and fresh basil.

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Ingredients

The ingredient list is small, but this pasta is not short on flavor.

• cherry tomatoes - the smaller the better, cherry tomatoes are the perfect jam for this dish. You can sub grape tomatoes or any other small tomato.
• olive oil - it may look like a lot, but you want your tomatoes basically swimming in oil. This provides for even cooking and a super tasty sauce in the end.
• feta cheese - authentic Greek feta gives the best sharp, tangy flavor. If you're making this pasta you better get on board with funky feta!
• pasta - I used cavatappi pasta because I love the twirly shape, but literally any pasta shape will work.
• garlic - cooking the garlic in the tomato/oil mixture for 10 minutes mellows the raw garlic bite.
• basil - nothing goes together quite like tomatoes and basil. The perfect combo!

See recipe card for quantities.

Instructions

Baked feta pasta has a short list of steps, which is why it's so dang popular!

Substitutions

• Feta cheese - If you don't have a block of feta, crumbled feta can be substituted, but it won't be as creamy.
• Cherry tomatoes - Any small tomato will work.
• Basil - Substitute any fresh herb that you like. It will still be delicious!

Variations

• Spicy - add cayenne pepper or chili pepper flakes for an extra kick.
• Protein - add a cooked protein of your choice along with the pasta (chicken, beef, tofu, etc.)

Storage

Store the final dish in an airtight container for 3 days in the fridge.

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Sweet, spicy, tangy, and creamy, esquites corn salad will be a hit at any summer fiesta! Delicious sweet corn fresh from the cob combined with lime, funky Cotija cheese, spicy jalapeno and chili powder, and creamy dressing hits all the right flavor notes!

Esquites is Mexican-style street corn salad, a snack popular in Mexico that is often served in cups and easy to eat on the go. The flavors are similar to elote, grilled corn on the cob smothered with mayo, lime, and cheese, but even easier to make and eat. It is often called "elote en vaso" or "corn in a cup."

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Ingredients

Esquites comes together super quickly with sweet corn fresh off the cob sauteed in butter with garlic and jalapeno, mayonnaise, sour cream, Cotija or feta cheese, lime juice, cilantro, chili powder, and salt to taste.

• fresh corn kernels - I love to make this in the summer when sweet corn is plentiful and at peak flavor.
• butter - Butter adds even more zing to the sauteed corn kernels.
• mayonnaise - Adds creaminess.
• sour cream - More creaminess plus a little tang!
• lime juice - I juice one lime straight into the dressing. Yum!
• chili powder - Adds smoky and earthy notes.
• cilantro - I love the taste of cilantro, but if you're not a fan feel free to leave it out.
• Cotija cheese - This adds an authentic and funky taste to the dish, but feta or queso fresco also work well!
• garlic - I prefer my garlic cooked for a few minutes to take away the raw garlic bite, but if you like it uncooked just add it straight to the dressing.
• jalapeno - I like to get rid of the seeds and ribs before dicing, but if you want more spice leave them in!

See recipe card for quantities.

Instructions

Browning the corn for esquites on the stove is convenient and easy. While the corn is cooking, whisk together the ingredients for the dressing.

Hint: Esquites can be made ahead of time and stored in the fridge. Heat it up in the microwave or allow to come to room temperature before serving.

Substitutions

This recipe tastes amazing as is, but feel free to sub ingredients as desired and make it your own!

• fresh corn kernels - If fresh corn is out of season or not available, frozen corn makes a great substitute. You can add it to the pan still frozen; it will take a few more minutes to achieve browning.
• butter - I love the extra flavor butter adds, but you can substitute any neutral oil.
• sour cream - Mexican crema is a great sub if you have it and even more authentic!
• cilantro - if you don't love the taste, feel free to leave it out.
• Cotija cheese - Feta cheese or queso fresco makes a good sub for the salty, milky, and funky flavor of Cotija.
• jalapeno - I have used whatever peppers I have on hand in place of jalapeno (serrano, Fresno, even Thai chili) and it still tastes amazing! Remove the ribs and seeds if you want less heat.
• salt - Cotija is a salty cheese, so only add salt after you sample the finished dressing if you think it still needs some.

How to cut corn off the cob

The best way I have found to cut corn off the cob quickly and with little mess is to use a bundt pan.

After cleaning the corn, stand it on end in the center hole of the bundt pan. If you still have a nub of stem, stick that in the hole.

Use one hand to hold the corn cob in place and the other to slice downward close to the cob, cutting off a row of kernels at a time.

The kernels will (mostly) fall into the bundt pan instead of shooting across the counter. Easy peasy lemon squeezy!

What should I serve with esquites (Mexican corn salad)?

We eat Mexican-inspired food at our house often, and any Latin-flavored meal would taste great with esquites! My family loves to eat this Mexican corn salad with fajitas, in a taco or tostada, on top of enchiladas, or with tortilla chips as a dip.

London broil is my favorite quick way to make delicious, tender beef that melts in your mouth and can be adapted to any flavor profile! This recipe is easy enough for a weeknight and fancy enough for a special occasion.

This London broil recipe pairs perfectly with Oven-Roasted Asparagus with Parmesan and Lemon, Caesar salad, or Brussels sprouts.

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Ingredients

To make this recipe, you will need an uncooked London broil steak along with kosher salt and pepper.

• 1-½- to 2-½-pound London broil
• kosher salt
• black pepper

See recipe card for quantities.

Instructions

Oven London broil requires very little prep and is almost entirely hands-off during the cooking time. It doesn't get much easier than this recipe!

Variations

This recipe is for a basic version of London broil seasoned only with salt and pepper. The possibilities are endless for adding other seasonings or marinades of your choice!

• Classic steakhouse - Montreal seasoning blend or your favorite spice combo
• Latin - Use cumin, chili powder, and paprika to flavor for steak tacos
• Asian - Marinate with your favorite teriyaki sauce and serve over rice

Equipment

Despite the moniker "London broil," this recipe doesn't involve any broiling or use of a broiler pan. I use a rimmed baking sheet for cooking the meat and then a cutting board for slicing. Tongs are useful for flipping the meat midway through cooking and transferring the sliced meat to a platter for serving.

Storage

Cooked London broil can be stored in the fridge in an airtight container for 3-4 days. It will keep in the freezer in an airtight container or freezer bag for 2-3 months. Defrost in the fridge overnight.

FAQ

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Pairing

These are my favorite dishes to serve with London broil:

Spring is peak asparagus season, and oven roasting is the perfect way to maximize the flavor and texture and get it ready quick! Top with grated Parmesan and lemon for a taste explosion!

This roasted Parmesan asparagus makes a beautiful and delicious side dish for Mother's Day brunch or an everyday meal. Even the vegetable-phobic will be tempted by the grated Parmesan and lemon with a touch of garlic.

This dish pairs perfectly with Easy Poppy Seed Chicken Casserole.

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Ingredients

Fresh springtime asparagus is one of my favorite vegetables. Parmesan and lemon serve to enhance its natural flavor without overpowering.

• asparagus-see the tips below on how to choose
• salt-this recipe is written for kosher salt; if using table salt use ½ teaspoon
• pepper
• olive oil
• Parmesan cheese-for the best flavor and texture, grate it yourself from a wedge
• lemon juice-buy a whole lemon and squeeze the juice yourself
• garlic-the best flavor comes from buying a head of garlic and mincing the cloves yourself at prep time

See recipe card for quantities.

How to choose asparagus

When buying asparagus, make sure the stalks are bright green with a lighter base and that they are not withered or wrinkly. The tips should also be firm and not mushy. I like to choose medium-thickness stalks if possible for predictable cooking time.

How to trim asparagus

To trim asparagus before cooking, hold both ends in opposite hands and bend the stalk gently. It will naturally break at the end of the woody base, a few inches up from the bottom. You can repeat this process with each stalk, or line up the asparagus on a cutting board and trim at the breaking point of the first stalk.

Instructions

How to cook asparagus in the oven

Oven roasting will bring out the best flavor and texture in your asparagus, and it's quick and easy! Roasting time will vary depending on the thickness of your asparagus; thin spears will be fully cooked in as little as 10 minutes, while thicker asparagus may take up to 20 minutes in a 400-degree oven. I prefer to cook asparagus until it is easily cut by a fork, but still somewhat crisp.

Equipment

The only equipment required for this dish is a baking sheet. You can use parchment or aluminum foil on the baking sheet for easy cleanup if desired.

What to serve with roasted asparagus

These are my favorite dishes to serve with oven-roasted asparagus:

Poppy seed chicken casserole is a comfort food classic! Tender chicken, creamy and tangy sauce, and crunchy, buttery cracker and poppy seed topping make a perfect bite.

Poppy seed chicken casserole is perfect for busy weeknights, taking to a potluck, or sharing with a friend. It freezes well and is kid friendly.

I was introduced to this dish by my mother-in-law, and it quickly became a favorite of multiple family members. It's easy to whip up with common pantry and fridge ingredients.

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Ingredients

Poppy seed chicken is a creamy, crunchy casserole that is quick to prepare and loved by everyone! This is a favorite dinner in my family, and I always get asked for the recipe!

• diced cooked chicken
• buttery crackers (such as Ritz)
• butter
• poppy seeds
• sour cream
• cream of chicken soup
• grated Parmesan cheese - I like to buy a wedge of Parmesan and grate it right before using. Pre-grated Parmesan is treated to prevent caking and doesn't melt as readily.

See recipe card for quantities.

How to make poppy seed chicken casserole

• To make poppy seed chicken, you will need 4 cups of diced, cooked chicken. Rotisserie chicken works great here, or bake some boneless, skinless chicken breasts and then dice into bite-sized pieces.
• While the chicken is cooking, make the topping. I like to crush the crackers while still inside the sleeve or in a Ziplock. Kids love to help with this.
• Melt the butter in a medium bowl, then add crushed crackers and poppy seeds. Stir to combine.
• Combine the diced chicken, sour cream, cream of chicken soup, and grated Parmesan in a large bowl. Spread the mixture into the bottom of a 9x13 baking pan.
• Sprinkle the buttery crackers and poppy seeds over the top of the chicken mixture.
• Bake in a 375-degree oven for 20-25 minutes, or until the cracker topping starts to brown. Dig in!

Storage

Store the covered casserole in a baking dish in the fridge for 2-3 days.

Poppy seed chicken can also be frozen in the baking dish. If making ahead, keep the cracker mixture separate from the chicken and top it right before baking. This keeps the crackers crunchy.

What to eat with poppy seed chicken

I always serve this dish with white rice on the side. Noodles would also be great! A green vegetable such as Oven-Roasted Asparagus with Parmesan and Lemon or salad rounds out this meal perfectly. My family loves a side of peas with poppy seed chicken; it tastes great with chicken, rice, and peas together in one bite!

Brioche French toast is a delicious breakfast option you can whip up in just a few minutes with ingredients you probably already have in your pantry. Start with rich brioche bread, soak it in a creamy egg and milk mixture flavored with vanilla and cinnamon, and fry it up to crispy perfection!

This brioche French toast is incredibly easy and tasty enough for breakfast, brunch, or even dinner. It's kid friendly and simple enough for little ones to help prepare. Top it with maple syrup, powdered sugar, fruit, or whatever else you love, and dig in!

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Ingredients

I love to use brioche bread for French toast because of its dense texture and rich flavor. It stands up well to the egg/milk mixture and ends up crispy on the outside and custardy on the inside. Flour is the perfect addition to a traditional French toast recipe, adding a little crunch to the exterior. Vanilla, brown sugar, and cinnamon work together to create the perfect flavor combination that is complimented by maple syrup, powdered sugar, or whatever else you love on French toast!

• brioche bread
• butter
• eggs
• milk
• brown sugar
• flour
• vanilla
• cinnamon
• salt

See recipe card for quantities.

The best bread for French toast

Brioche is a French pastry bread that contains milk and eggs, making it rich and pillowy and a perfect option for French toast. I can find regular sliced brioche at my local grocery store. Sometimes I even splurge on a cinnamon swirl brioche if I'm feeling extra fancy, which makes a spectacular French toast!

Substitutions

• Milk - I like to use whole milk for an extra creamy custard, but you can substitute low-fat or non-dairy milk if needed.
• Bread - This recipe has been crafted for brioche bread, but if you don't have brioche then regular sandwich bread makes a fine substitute.
• Brown sugar - I love the caramel notes that brown sugar adds to the recipe, but white sugar is definitely okay if that's what you have.

How do I keep French toast from getting soggy?

To keep your French toast from getting too soggy, try these tips:

• Dip the bread for only a few seconds in the egg mixture to keep it from absorbing too much moisture.
• Make sure to use stale or day-old bread. If your bread is too fresh, leave it on the counter for 15 minutes or toast it very lightly in the oven or toaster before using.
• Keep prepared French toast in a low oven on a baking sheet or dish until ready to eat.
• Pop leftover French toast into the toaster to heat and crisp it up.

How to store French toast?

Store leftover French toast in the fridge in a Ziplock or wrapped in aluminum foil for up to 3 days. Reheat in the microwave or toaster.

Freeze in a Ziplock or foil with parchment between slices. Reheat in the microwave or toaster.