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Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!

Not all tuna casseroles were created equal. This one for example is extra creamy, wonderfully cheesy, and completely made from scratch (no canned soup here). Not to mention, the crispiest Panko topping, my favorite part about this recipe. Every bite has that creamy pasta goodness with that extra lemony Parmesan-Panko crunch right on top.

And this dinner comes together in a cinch with the help of canned tuna. I highly recommend using good quality albacore tuna in water with no salt added. It has a clean, fresh taste along with a nice, chewy texture and big big flakes.

If tuna is not your jam, leftover shredded rotisserie chicken is a great sub. Other veggies can be added such as mushrooms, carrots, and green beans. And as always, freshly grated cheese always melts a little better! Serve with a light salad and crusty bread for a complete speedy weeknight dinner.

TOOLS FOR THIS RECIPE

• Dutch oven

WHAT IS HALF AND HALF?

Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

WHAT IS PANKO? 

Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both panko and breadcrumbs can be used as a coating for fried foods, panko is much more flakier and yields a crunchier, crispier texture.

WHAT IF I DON’T HAVE A DUTCH OVEN?

An oven-proof skillet, such as a large cast iron skillet, is a great option.

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Tuna Noodle Casserole

Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Ingredients

• 10 ounces wide egg noodles about 4 1/2 cups
• 3 tablespoons unsalted butter
• 3 cloves garlic minced
• 2 large shallots diced
• 2 tablespoons all-purpose flour
• 3 ½ cups half and half
• 2 teaspoons Dijon mustard
• 8 ounces shredded sharp white cheddar cheese about 2 cups
• 3 (5-ounce) cans tuna in water drained
• 1 cup frozen green peas rinsed
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh chives

For the panko mixture

• ⅓ cup Panko*
• ⅓ cup freshly grated Parmesan
• 1 tablespoon lemon zest
• 1 tablespoon olive oil

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Preheat oven to 400 degrees F.
• Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.
• Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.
• Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.
• Place into oven and bake until golden brown and bubbly. about 25-30 minutes.
• Serve immediately, garnished with chives, if desired.

for the panko mixture

• In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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Classic, simple, no fuss dinner here with the most tender and juicy homemade meatballs and spaghetti sauce!

Sometimes you just need a feel good classic. Simple, no fuss no muss, and this is exactly that. Completely homemade comfort food for the entire family to enjoy.

The meatballs use a blend of ground beef and ground pork (but you can also substitute ground turkey or use all beef or all pork), baked to perfection so you can prep your sauce without any added work.

The sauce is also incredibly simple with a short ingredient list, using both crushed and petite diced tomatoes, onion, garlic, Italian seasoning and fresh basil. If you’re really short on time, store-bought marinara sauce (such as Rao’s) can absolutely work for an even speedier dinner.

Serve with spaghetti noodles (or any other pasta of your choice), topped with fresh basil and freshly grated Parmesan along with some of the leftover red wine used in this recipe.

TOOLS FOR THIS RECIPE

• Baking sheet
• Dutch oven

I DON’T EAT BEEF OR PORK. WHAT CAN I SUBSTITUTE?

You can substitute ground turkey for both!

WHAT IS PANKO? 

Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. But you can also substitute breadcrumbs to serve as a binder for the meatballs.

WHAT KIND OF RED WINE WOULD YOU RECOMMEND?

Because spaghetti sauce is a bit acidic, you’ll want more of a moderate red wine such as Chianti to add some richness and robustness to your sauce.

DO I HAVE TO USE RED WINE?

Chicken, beef, or vegetable stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.

WHAT DO YOU SERVE THESE WITH?

This caesar salad with homemade croutons and garlic parmesan knots would be great accompaniments.

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Classic Spaghetti and Meatballs

Classic, simple, no fuss dinner here with the most tender and juicy homemade meatballs and spaghetti sauce!

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Ingredients

for the meatballs

• ½ cup freshly grated Parmesan
• ⅓ cup Panko*
• ⅓ cup chopped fresh parsley leaves
• ½ cup milk
• 1 large egg
• 1 small shallot diced
• 3 cloves garlic minced
• Kosher salt and freshly ground black pepper to taste
• 1 pound lean ground beef
• 1 pound ground pork

for the sauce

• 2 tablespoons olive oil
• 1 medium sweet onion diced
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• ½ teaspoon fennel seeds
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can petite diced tomatoes
• 1 teaspoon sugar
• ½ cup chopped fresh basil leaves
• 1 pound spaghetti

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly oil or coat with nonstick spray.
• In a large bowl, combine Parmesan, Panko, parsley, milk, egg, shallot and garlic; season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand 10 minutes.
• Using a wooden spoon or clean hands, add ground beef and ground pork, stirring until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 36 meatballs.
• Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until browned, about 12-15 minutes; set aside.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in tomatoes and sugar; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until sauce has thickened, about 20 minutes.
• Stir in meatballs; cover and continue to simmer until flavors have blended, about 30 minutes. Stir in basil; season with salt and pepper, to taste.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Serve immediately, topped with meatballs and sauce.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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Marinated in olive oil, lemon, rosemary, thyme, garlicky goodness. So juicy, tender and moist, grilled to perfection!

This is a summertime favorite. With an easy garlicky-lemony-herby marinade, I can prep everything the night before, firing up the grill right before serving.

I also double the batch for leftovers, which go beautifully in salads, sandwiches, grain bowls and so much more. And when it’s too cold outside, I’ll throw these bad boys right on a cast iron grill pan. I’ll even swap out the fresh herbs for dried so I don’t have to make that emergency grocery run when there’s about 18 inches of snow outside.

I like to serve these with a light spring mix salad, some crusty bread and a glass of white wine for a full, rounded out meal.

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.

I DON’T LIKE ROSEMARY. CAN I SUBSTITUTE SOMETHING ELSE?

Absolutely! You can substitute oregano or dill (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

WHAT IF I DON’T HAVE A GRILL?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter month when it’s too cold to grill out!

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Tuscan Lemon Chicken

Marinated in olive oil, lemon, rosemary, thyme, garlicky goodness. So juicy, tender and moist, grilled to perfection!

Prep Time 2 hours hours 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 6 servings

Ingredients

• 3 tablespoons extra virgin olive oil divided
• 1 shallot diced
• 3 cloves garlic minced
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• Kosher salt and freshly ground black pepper to taste
• 2 pounds boneless, skinless chicken thighs

Instructions

• OLIVE OIL MIXTURE: In a medium bowl, combine 2 tablespoons olive oil, shallot, garlic, parsley, rosemary, thyme, lemon juice, lemon zest, 1 teaspoon salt and 1 teaspoon pepper.
• In a gallon size Ziploc bag or large bowl, combine chicken and OLIVE OIL MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
• Preheat grill to medium high heat.
• Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste.
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
• Serve immediately.

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Perfectly seasoned chicken baked to perfection on ONE SINGLE PAN! Serve in warm pitas for a quick weeknight meal!

Who doesn’t love a good chicken sheet pan dinner? It’s quick, it’s fast, and there’s minimal clean up involved. And I for one love this shortcut gyro sheet pan dinner.

The chicken is seasoned oh-so-perfectly with pantry spices – oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, salt and pepper which then gets oven roasted in all its goodness. While that bakes, you can prep all your gyro toppings – romaine, tomatoes, onion, cucumber and crumbled feta.

You can keep it as simple or as packed of a gyro as desired. And you can warm those flatbreads right in the oven while your chicken finishes cooking. Serve warm with homemade tzatziki sauce for a complete speedy meal.

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

DO I HAVE TO WRAP THEM IN PITA?

Not at all! These would go beautifully wrapped in naan or even tortilla!

CAN I MAKE THE TZATZIKI SAUCE AHEAD OF TIME?

Yes! My homemade tzatziki sauce can be set aside in the refrigerator until you’re ready to serve.

HOW CAN I SERVE THESE?

You can throw everything onto a sheet pan, toppings + tzatziki sauce included, and serve. Best part = you’ll have less dishes to clean!

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Sheet Pan Chicken Gyros

Perfectly seasoned chicken baked to perfection on ONE SINGLE PAN! Serve in warm pitas for a quick weeknight meal!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 3 cloves garlic minced
• 2 teaspoons dried oregano
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons dried thyme
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper to taste
• 2 pounds boneless, skinless chicken thighs cut into thin strips
• 1 ½ tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 6 pita flatbreads
• 2 cups shredded romaine
• 2 cups cherry tomatoes halved
• 1 red onion thinly sliced
• 1 English cucumber thinly sliced
• ½ cup crumbled feta cheese
• Tzatziki sauce homemade or store-bought

Instructions

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• GARLIC MIXTURE: In a small bowl, combine garlic, oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, 1 1/4 teaspoons salt and 1 teaspoon pepper.
• Place chicken in a single layer onto the prepared baking sheet. Stir in olive oil and GARLIC MIXTURE; gently toss to combine.
• Place into oven and bake for 25 minutes, or until the chicken is completely cooked through, stirring halfway. Stir in lemon juice.
• To serve, warm pitas in oven, about 4-5 minutes. Halve pitas, and fill with chicken, romaine lettuce, tomatoes, red onion, cucumber, feta and tzatziki sauce.
• Serve immediately.

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Hands down THE BEST sloppy joes made from scratch! So saucy, so hearty. Serve in hamburger buns for a quick dinner!

Let’s just say that sloppy joes aren’t just kid-friendly. They are 100% a family-favorite for EVERYONE including all grown-ups. I mean, saucy, tender ground beef goodness with a hint of sweetness served on toasted brioche buns? Yes, sign me up!

You can of course swap out the beef for turkey or pork, and you can use any buns you desire – hamburger buns, pretzel buns, hot dog buns. You name it. I also like to serve mine with some pickles but you can keep them as is. It’s all good here.

TOOLS FOR THIS RECIPE

• Large cast iron skillet

WHAT KIND OF BREAD DO I USE?

Feel free to choose your favorite kind of buns, and be sure to toast them for the best results possible. I know a lot of people love a pretzel bun but I am partial to a brioche bun.

WHAT DO YOU SERVE THESE WITH?

Frozen (reheated, of course) fries, tots and/or onion rings!

DO I HAVE TO USE GROUND BEEF?

Not at all! Ground pork or ground turkey can be used instead of ground beef.

IS THIS FREEZER-FRIENDLY?

Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop (adding a tablespoon of water as needed).

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Homemade Sloppy Joes

Hands down THE BEST sloppy joes made from scratch! So saucy, so hearty. Serve in hamburger buns for a quick dinner!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 1 tablespoon vegetable oil
• 1 ½ pounds lean ground beef 90/10
• 1 small sweet onion diced
• 1 small green bell pepper diced
• 2 tablespoons tomato paste
• 3 cloves garlic minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ⅛ teaspoon cayenne pepper
• 1 ½ cups beef stock
• 1 cup ketchup
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 tablespoon brown sugar
• Kosher salt and freshly ground black pepper to taste

Instructions

• Heat vegetable oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Add onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in tomato paste, garlic, paprika, chili powder and cayenne pepper until fragrant, about 1 minute.
• Stir in beef stock, scraping any browned bits from the bottom of the skillet.
• Stir in ketchup, Dijon, Worcestershire and brown sugar; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15-20 minutes.
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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Tender, juicy chicken grilled to perfection with a sweet and sticky barbecue glaze! Includes the easiest marinade ever.

Nothing screams the best part of summer better than oh-so-sticky, sweet BBQ chicken thrown on a grill served alongside some corn on the cob with the coldest beer you can find.

It’s truly my favorite thing about summer, whether I’m making this for a quick weeknight meal or when I’m having some company around since it’s a crowd-favorite for all.

The marinade comes together fast too using your favorite BBQ sauce – sweet, tangy, spicy, you can use whichever you prefer.

And you can prep everything the night before so all that’s left to do is to fire up that grill for some super easy entertaining. Serve with your favorite sides for a complete meal – my personal favorites are this and this.

WHAT BBQ SAUCE DO YOU RECOMMEND?

We love Stubb’s Original BBQ Sauce – it’s not a very sweet BBQ sauce so it works very well in this recipe but if you have a sweeter BBQ sauce you prefer, I recommend skipping the honey.

DO I HAVE TO USE CHICKEN THIGHS AND DRUMSTICKS?

Not at all. You can use all chicken thighs or all drumsticks, a combination of both, or any part of the chicken you prefer.

WHY DO I HAVE TO COOK ON THE COOLER SIDE OF THE GRILL?

Once your chicken is beautifully charred all over, you’ll want to move your chicken to the cooler side of the grill to prevent any kind of burning (you do not want a hot, direct source of heat here).

HOW DO I GET THAT STICKY GLAZE?

BBQ sauce contains quite a bit of sugar that tends to burn very easily at high heat. So for that thick, sweet and sticky glaze, you’ll want to brush on that BBQ sauce mixture towards the very end, around the last 3-5 minutes of cooking time.

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Grilled BBQ Chicken

Tender, juicy chicken grilled to perfection with a sweet and sticky barbecue glaze! Includes the easiest marinade ever.

Prep Time 4 hours hours 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 4 hours hours 55 minutes minutes

Servings 6 servings

Ingredients

• 3 pounds skin-on chicken thighs and drumsticks
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups BBQ sauce such as Stubb’s Original BBQ Sauce
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 ½ tablespoons canola oil

Instructions

• Season chicken thighs and drumsticks with 1 1/2 teaspoons salt and 1 teaspoon pepper.
• BBQ SAUCE MIXTURE: In a medium bowl, combine BBQ sauce, honey, Dijon, vinegar, paprika, onion powder and garlic powder. Reserve 1 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine chicken and BBQ SAUCE MIXTURE; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
• Using paper towels, pat chicken dry. Brush with canola oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add chicken to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes per side.
• Increase heat to medium high heat; move chicken to cooler side of the grill. Cover and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 15-20 minutes.
• Brush with reserved BBQ SAUCE MIXTURE, cooking for an additional 3-5 minutes.
• Serve immediately.

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Crisp lettuce, cubed mozzarella, and diced salami in a red wine vinaigrette. So colorful, so vibrant, and so so good!

Salad for dinner? Yes, please!

This salad is anything but boring here. Loaded with crisp romaine and radicchio lettuce, cubed mozzarella, dry Italian salami and a vibrant red wine vinaigrette, this salad will knock your socks off.

The homemade dressing is absolutely key here. The ingredient list is short too with just a few pantry staples – extra virgin olive oil, red wine vinegar, Dijon, garlic, oregano and crushed red pepper flakes (for a little bit of heat, if desired).

And the best part? Prep time is kept to a minimum as there is zero cooking involved and everything can be diced/prepped/assembled beforehand. Just be sure to toss your salad right before serving for maximum freshness. And don’t forget to add your finishing touches with freshly shaved Parm!

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Italian Chopped Salad

Crisp lettuce, cubed mozzarella, and diced salami in a red wine vinaigrette. So colorful, so vibrant, and so so good!

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients

• 1 head romaine lettuce roughly chopped
• 1 cup chopped radicchio lettuce
• 8 ounces fresh mozzarella cut into 1/4-inch cubes
• 4 ounces dry Italian salami cut into matchsticks
• 1 (15-ounce) can chickpeas rinsed and drained
• 1 (2.25 ounce) can sliced black olives rinsed and drained
• 1 yellow bell pepper diced
• ½ English cucumber diced
• 6 pepperoncini sliced
• 1 cup halved grape tomatoes
• ⅓ cup chopped red onion
• ½ cup shaved Parmesan

for the dressing

• ½ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 clove garlic grated
• ¾ teaspoon dried oregano
• ⅛ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper to taste

Instructions

• To assemble the salad, place romaine and radicchio in a large bowl; top mozzarella, salami, chickpeas, olives, bell pepper, cucumber, pepperoncini, tomatoes and red onion. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.

for the dressing

• In a medium bowl, whisk together olive oil, vinegar, Dijon, garlic, oregano and red pepper flakes; season with salt and pepper, to taste.

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So saucy, so sticky, so so good! And you can prep and marinate everything ahead of time! Serve over rice + veggies.

With an incredibly easy homemade teriyaki sauce, this recipe comes together so quickly and so easily. Sweet, savory, and wonderfully sticky goodness here.

And you can even marinate your chicken (breasts are a great sub if desired) ahead of time, leaving prep work to an absolute minimum when ready to serve.

All that’s left to do is to throw these bad boys right on your grill until they’re wonderfully sticky and charred, basting with some of that homemade teriyaki sauce.

Serve over rice and broccoli or any other veggies you have on hand. This makes for a perfect quick weeknight meal or when you have company over on a summer night. It’s takeout right at home but made so much better.

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.

I’M SHORT ON TIME AND INGREDIENTS – CAN I USE STORE-BOUGHT TERIYAKI SAUCE?

Yes and yes. Some of my favorite store-bought brands are Kinder’s (sweet/salty/garlicky) and Yamasa (best Japanese-style IMO and a little less sweet).

WHAT IF I DON’T HAVE A GRILL?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter month when it’s too cold to grill out!

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Grilled Teriyaki Chicken

So saucy, so sticky, so so good! And you can prep and marinate everything ahead of time! Serve over rice + veggies.

Prep Time 2 hours hours 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 6 servings

Ingredients

• 2 teaspoons cornstarch
• ½ cup reduced sodium soy sauce
• 3 tablespoons mirin
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon freshly grated ginger
• 3 cloves garlic minced
• 2 teaspoons toasted sesame oil
• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon canola oil
• 2 green onions thinly sliced
• 1 teaspoon toasted sesame seeds

Instructions

• TERIYAKI SAUCE: In a small saucepan over medium heat, combine 1/4 cup cold water and cornstarch. Stir in soy sauce, mirin, brown sugar, honey, ginger, garlic and sesame oil. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 4-5 minutes. Let cool completely.
• In a gallon size Ziploc bag or large bowl, combine chicken and 1/2 cup TERIYAKI SAUCE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
• Preheat grill to medium high heat. Brush chicken with canola oil.
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush chicken with TERIYAKI SAUCE, cooking for an additional 1-2 minutes.
• Serve immediately with remaining TERIYAKI SAUCE, garnished with green onions and sesame seeds, if desired.

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The most perfect crisp, crunchy, saucy fried chicken. Served with a buttery hot sauce, biscuits + dill pickle chips!

What exactly is Nashville hot chicken?

It’s pretty much how it sounds – heat-packed, crisp-fried chicken from Nashville, Tennessee that you can now make right at home with a buttermilk marinade, a very thorough flour coating for optimal crispness, and a buttery-hot-sauce Nashville finish.

For a milder touch, you can cut down on the cayenne pepper to taste. And you can absolutely use your favorite kind of hot sauce here depending on your preferences/flavor profile.

When serving, these biscuits are a great option to soak up all that saucy goodness with a side of cold dill pickle chips.

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Nashville Hot Chicken

The most perfect crisp, crunchy, saucy fried chicken. Served with a buttery hot sauce, biscuits + dill pickle chips!

Prep Time 8 hours hours 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 8 hours hours 55 minutes minutes

Servings 6 servings

Ingredients

• Kosher salt and freshly ground black pepper to taste
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 cups buttermilk
• 2 large eggs
• 4 pounds bone-in, skin-on chicken thighs
• 4 cups self-rising flour
• 8 cups canola oil

for the butter mixture

• ½ cup unsalted butter
• ¼ cup hot sauce
• ½ teaspoon cayenne pepper

Instructions

• BUTTERMILK MIXTURE: In a large bowl, whisk together 1/2 cup warm water, 5 teaspoons salt, 2 teaspoons pepper, onion powder and garlic powder. Whisk in buttermilk and eggs.
• In a gallon size Ziploc bag or large bowl, combine chicken and BUTTERMILK MIXTURE; marinate for at least 8 hours to 1 day, turning the bag occasionally. Drain the chicken from the marinade.
• Working one at a time, dredge chicken in flour until evenly coated. Return chicken to the flour, gently tossing; let stand 15 minutes. Gently toss again until evenly coated. Remove and shake to remove excess flour.
• Preheat oven to 325 degrees F.
• Heat canola oil in a large stockpot or Dutch oven over medium high heat until it registers 350 degrees F on a deep-fry thermometer.
• Working in batches, add chicken, skin-side down, and fry until golden brown, flipping once, about 4-5 minutes per side. Transfer to a baking sheet fitted with a wire rack.
• Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 10-15 minutes. Brush with butter mixture.
• Serve immediately with biscuits and dill pickle chips, if desired.

for the butter mixture

• In a small saucepan over medium heat, combine butter, hot sauce and cayenne pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.

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Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY!

Time to fire up that grill for this summery goodness – sweet, savory, sticky chicken kabobs grilled to absolute perfection.

The marinade can be prepped the night before, which means less work when ready to serve. And if you’re using wood skewers, be sure to soak them for at least 30 minutes in water (overnight is best) as they can burn easily over a hot grill.

I am always partial to chicken thighs as they will yield the most tender kabobs, but chicken breasts can be substituted if needed.

This is best served over a bowl of rice and marinated cucumbers or they can be munched alone as finger food (also equally amazing) with a cold, cold beer.

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful kabobs when thrown on the grill.

WHAT CAN I USE IF I DON’T HAVE METAL SKEWERS?

Metal skewers are sturdy and reusable but please note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.

WHAT IF I DON’T HAVE A GRILL?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter month when it’s too cold to grill out!

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Sesame Chicken Kabobs

Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY!

Servings 6 servings

Ingredients

• ⅓ cup reduced sodium soy sauce
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic minced
• 2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
• 1 ½ tablespoons canola oil
• Kosher salt and freshly ground black pepper to taste
• 2 green onions thinly sliced
• 1 teaspoon toasted sesame seeds

Instructions

• In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

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