We have tacos almost every week, thank you Taco Tuesday! But there really is no bad day to eat tacos. A few of our favorites include: ground beef tacos, cauliflower tacos, black bean tacos, shrimp tacos, and steak tacos. These Fish Tacos are also a cro…
We have tacos almost every week, thank you Taco Tuesday! But there really is no bad day to eat tacos. A few of our favorites include: ground beef tacos, cauliflower tacos, black bean tacos, shrimp tacos, and steak tacos. These Fish Tacos are also a crowd pleaser. They only take 30 minutes to make and…
Sometimes recipes surprise me. The concept for this southwest tofu scramble had been in the back of my head for a while, but I kept putting it off because, to be honest, it didn’t sound very exciting. But then I finally tried it this weekend I was pretty blown away by how good it tasted despite being incredible fast to make. And then when I realized how many different ways you could serve it, this tofu scramble instantly became a new favorite. 🙌
What is a Tofu Scramble?
If you’re a tofu newbie, a tofu scramble is simply crumbled tofu that looks a bit like scrambled eggs (but vegan!) and has whatever flavorful add-ins you like. The best part about this scramble is that you don’t have to press the tofu like you do with many other tofu recipes, so the overall process is super fast from start to finish. Today we went with a simple southwest flavor profile for the seasonings and add-ins, but you can switch it up to include whatever you want!
For this tofu scramble you’ll need these ingredients:
Firm or extra-firm tofu: firm tofu is soft enough to crumble, but strong enough to hold that scrambled egg-like shape.
Spices: tofu has almost no flavor on its own, so we added a hefty dose of spices to flavor up the skillet. We also used a little turmeric to give the tofu a bright yellow color, similar to that of scrambled eggs (that’s optional).
Diced tomatoes with green chiles: the diced tomatoes with green chiles add both heat and acidity to the dish which really make the flavors pop! If you can’t find diced tomatoes with green chiles (like Rotel), you can use one can of plain diced tomatoes (drained) and one small can of diced green chiles.
Green onion: a little fresh green onion on top adds a final punch of freshness to the scramble that really rounds out the flavor. Definitely don’t skip the green onion at the end because it takes the dish to the next level!
What Else Can I Add?
This easy tofu scramble is just begging to be customized with whatever leftovers you might have in your fridge. Try adding some jalapeño, fresh or pickled onion, maybe some black beans, diced bell pepper or zucchini, or even avocado. The sky’s the limit!
How to Serve Tofu Scramble
My favorite thing about this tofu scramble is all the different ways you can serve it. You can serve it on a plate with traditional breakfast sides (as you would scrambled eggs), serve it over toast, roll it up into a tortilla with cheese for a breakfast burrito, or serve it over tortilla chips like nachos! The nachos were my absolute favorite. I couldn’t stop eating them after the photo shoot. 😆
Storing Leftovers
The leftovers of this tofu scramble hold up pretty well, so if you’re cooking just for yourself you’ll definitely have a little leftover for you next meal or two! Just pop the tofu scramble into a resealable food storage container and refrigerate until ready to eat. You can reheat it quickly in the microwave,
Remove the tofu from the package and drain the excess liquid (no need to press the tofu). Place the tofu in a bowl and use your hands to break it into crumbles.
In a small bowl, combine the turmeric, cumin, chili powder, garlic powder, salt, and pepper.
Sprinkle the spice mix over the crumbled tofu and then gently stir until the tofu is evenly coated in spices.
Heat a large non-stick skillet over medium heat. Add the cooking oil to the skillet, swirl to coat the surface, then add the tofu.
Cook the tofu for about five minutes, stirring occasionally, or until heated through. The color of the turmeric will brighten as it cooks.
Drain the canned tomatoes well, then add them to the skillet. Stir to combine, then cook another five minutes or until heated through.
Taste the tofu and adjust the seasonings to your liking. Sprinkle the sliced green onions over top, then serve.
How to Make Southwest Tofu Scramble – Step by Step Photos
Drain one 14oz. package of firm or extra-firm tofu, then place it in a bowl and break it apart into crumbles with your hands. There is no need to press the tofu first.
In a small bowl, combine 1 tsp turmeric (optional for color), ½ tsp cumin, ¼ tsp chili powder, ¼ tsp garlic powder, ½ tsp salt, and ¼ tsp freshly cracked pepper. Stir until the spices are evenly combined.
Sprinkle the seasoning over the crumbled tofu.
Gently stir the tofu until it is evenly coated with seasoning. The color of the turmeric will not be very bright at this point, but the color will pop once heat is applied.
Heat one tablespoon of cooking oil in a non-stick skillet over medium heat. Once hot, add the tofu. Cook over medium heat, stirring occasionally, for about five minutes or until heated through.
Drain one 10oz. can of diced tomatoes with green chiles, then add it to the skillet with the tofu.
Stir and cook the tomatoes and tofu until heated through and any excess liquid has evaporated. Top with sliced fresh green onions and serve!
My favorite way to eat this tofu scramble is on tortilla chips with a little shredded cheese on top. 😋
This creamy, spicy crab dip is so good you’ll be pushing a cracker into the corners of your serving dish to scoop up the last schmear. At least that’s what Beth and I did when we annihilated it in the Budget Bytes Kitchen (In the name of research, of course, 😂 ). It’s so easy that it comes together in three steps. And you can serve it hot or cold! Get ready for your new favorite thing to bring to the party.
What You’ll Need
This crab dip comes together in ten minutes. You should chill it before serving to thicken the cream cheese base, but you don’t have to if you’re low on time. Just serve it in a container set over ice. You can also bake it for a few minutes if you prefer to serve it hot.
Crab Meat – the real stuff is expensive, so we used imitation crab meat, and the results were divine. Choose your own adventure, but my money’s on the fish forgery. If you use real crab, drain it well, or your dip will end up runny.
Cream Cheese – acts like a binder and helps keep everything together. It also thickens the consistency of your dip.
Sour cream – adds an undeniable tang and smooth mouth feel.
Cheddar Cheese – the shreds will add texture and a sharp, earthy flavor.
Old Bay Seasoning – this blend of celery salt, red and black pepper, mustard powder, cayenne, and paprika adds a citrusy heat that doesn’t overpower the sweetness of the crab meat. You can substitute it with Cajun seasoning or Crab Boil seasoning.
Garlic Powder – raw garlic has a robust flavor that takes over a crab dip. Instead, use garlic powder which has mellow, roasted notes.
Hot Sauce – adds a smoky heat. Use as much (or as little) as your heart desires. You can substitute hot sauce with red pepper flakes or cayenne.
Lemon Juice – you need this hit of acid to break through the fattiness of the cream cheese and sour cream. If you don’t have lemon, use any white vinegar.
Scallions -add a soft onion flavor, texture, and freshness. You can also garnish with chopped Italian parsley or finely chopped raw onion. Soak raw onion in cold water for a minute to decrease its sharpness.
Crackers, Toasted Bread, Chips, Raw Veggies – lean into plain or lightly flavored crackers, so they don’t overpower the crab. Toasted bread and chips should be sturdy so they don’t break when dipped. Sweet peppers, celery sticks, and carrots sticks are all easy and economical choices.
Do I Serve Crab Dip Hot or Cold?
You can do both! If you want to prepare a hot version, sprinkle an additional 1/4 cup of shredded cheddar over the top and then warm in a 350°F oven until the cheese has melted and the crab dip is bubbly—about fifteen minutes. To serve cold, chill it in the fridge for at least a half hour. If you’re low on time, place the crab dip container over a bed of ice and serve right away.
What Goes With Crab Dip?
Crackers, toasted bread, chips, and raw vegetables are the traditional items served with crab dip. But you can also use it as a spread on toast or chicken. Drizzle it on fried eggs or french fries. Try to stick with milder flavors that won’t overpower the sweetness of the crab.
How To Store Leftovers
Place leftovers in an air-tight container with plastic film or wax paper directly over the surface of the dip. Refrigerate for up to five days and freeze for up to 3 months. Thaw frozen crab dip in the refrigerator overnight. Reheat thawed crab dip that you’d like to serve hot in a 350°F oven.
This creamy, spicy crab dip is so good you'll be pushing a cracker into the corners of your serving dish to scoop up the last schmear! It comes together in three easy steps and you can serve it hot or cold.
*Use 1/4 cup more shredded cheddar to melt on top of the dip if you are serving it hot*If you are serving the crab dip hot, top it with an additional 1/4 cup of shredded cheddar cheese and warm it in a 350°F oven until the cheese has melted and the crab dip is bubbly, about fifteen minutes.
In a medium bowl, mix the 4 ounces of cream cheese and 1/4 cup of sour cream until smooth.
Mix in 1 1/2 teaspoons of Old Bay Seasoning, 1 1/2 teaspoons of fresh lemon juice, 2 teaspoons of hot sauce, 1/2 teaspoon of garlic powder, and 2 green onions sliced in 1/8th inch rounds (about 2 tablespoons).
Mix in 8 ounces of imitation crab and 1/4 cup of shredded cheddar cheese.
Refrigerate for at least 30 minutes and serve with crackers, bread, chips, or raw veggies. If you’re running low on time, place the serving dish over a bed of ice and serve right away. Get ready for this incredible crab dip to steal the show!
This Chicken Alfredo Bake is the ultimate, crowd-pleasing casserole! This creamy and indulgent pasta bake will become one of your favorite dishes to prepare, too, because it’s super easy to make ahead and then assemble just before baking. Not to mention, it’s so cheesy and delicious that everyone will ask for seconds! (That’s right, no leftovers in sight!)
What is a chicken alfredo bake?
This Baked Chicken Alfredo is a fun spin on one of our most popular dinner recipes: Chicken Alfredo. We take the stovetop version of this dish to the next level by sending it on a trip to the oven…blanketed with seasoned breadcrumbs and tons of shredded cheese! (Because what could be better?!)
Ingredients & substitutions
Chicken: We used boneless, skinless chicken breasts in this recipe, but you could also use boneless, skinless chicken thighs or 2 cups of rotisserie chicken.
Alfredo Sauce: We made a double batch of our Homemade Alfredo Sauce (what we call an “Ameri-fredo sauce”) in the same skillet we used to cook the chicken. It can also be substituted with around 3 cups (or 24 oz.) of store-bought alfredo sauce. (But I promise, ours is better!)
Pasta: We used rotini in our pasta bake because it grabs onto that creamy sauce oh-so-well! Any medium-sized pasta like fusilli, penne, macaroni, or rigatoni works, too.
Frozen Vegetables: We added some frozen broccoli because the dish needed something fresh to balance out all the other rich ingredients. If you don’t like broccoli, try frozen peas, or a frozen vegetable mix (like ones with diced carrots, peas, and corn).
Buttered Breadcrumbs: Making buttery, seasoned breadcrumbs from scratch with panko will ensure the topping is as crispy and delicious as possible. Seasoning them yourself also gives you full control over the flavor. But they could be replaced with store-bought, seasoned Italian breadcrumbs or fresh breadcrumbs if desired.
MAKE AHEAD & AVOID LEFTOVERS
This is one of the dreamiest recipes of all time…but it isn’t quite as creamy and dreamy once reheated. For that reason, we suggest making a half batch instead of planning on a lot of leftovers. On the other hand, since every individual element of this recipe can be made ahead and kept in the fridge for up to 4 days, you could still make up the whole recipe and just bake it up at different times! Here’s how to prepare this pasta bake ahead of time:
Mix up the prepared chicken, cooked pasta, and thawed broccoli. Split the mixture into smaller portions. Store each serving in a glass container separately from the alfredo sauce. (If you want to mix the sauce in ahead of time, I guess you could — but it may soak into the cooked pasta over time.)
When you’re ready to bake up a serving, let it sit a room temperature for a few minutes (to slightly warm the glass dish), mix in the alfredo sauce, and top with cheese and breadcrumbs.
Bake for 20-25 minutes, or until the center of the pasta bake reaches an internal temperature of 165℉, and the toppings achieve the same visual cues in the recipe).
I swear, y’all….this recipe is SUPER EASY to throw together. (Despite the long ingredient list and the number of steps!)It’s also a great blueprint for making just about any pasta bake you can dream up!
Transform stovetop chicken alfredo into a super-cheesy, decadent casserole with this Chicken Alfredo Bake recipe! It’s super easy to make (or make ahead!), and so delicious there won’t be any leftovers!
Cut the chicken breasts into 1” chunks. Coat the chicken with 1 tablespoons of oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
Heat 1 tablespoons of oil in a large skillet over medium heat. Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).
Add 3 tablespoons of water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one. Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes). Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.
Buttered Breadcrumbs:
Melt the butter in a small skillet over medium heat. Once the butter has completely melted, stir in the panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown (about 5 minutes).
Transfer the breadcrumbs to a bowl to stop the cooking process and set them aside to cool.
Alfredo Sauce:
Melt the butter over medium heat in the same large skillet used to cook the chicken (without wiping it out). Add the minced garlic and sauté until fragrant (about 2 minutes).
Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Let it come up to a boil, stirring occasionally (about 5 minutes).
Turn the heat down to low, and add 1.5 cups of shredded cheese a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes). The alfredo sauce will continue to thicken as it cools.
Assembly:
Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. Set aside.
At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Drain the pasta in a colander and set aside.
Mix together the cooked chicken, cooked pasta, thawed broccoli, and alfredo sauce in a casserole dish. Top the casserole with ½ cup of shredded cheese and the toasted breadcrumbs.
Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (about 25-30 minutes).
How to Make Chicken Alfredo Bake – Step by Step Photos
Cut 2 chicken breasts into 1” chunks. Combine 1 tablespoon of grated Parmesan cheese, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Coat the chunks of chicken in 1 tablespoon of olive oil and then toss them in the seasoning mixture.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Saute the chicken until the bottom of each piece is brown and the sides start to turn white (About 10 minutes). Add 3 tablespoons of water to release the chicken from the skillet, and flip each piece. Continue cooking the chicken until cooked through and no pink remains (About 5 minutes). Remove the chicken from the skillet and set aside to cool. Also, reserve the pan (without wiping it out!) to use when cooking the alfredo sauce.
While the chicken is cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Once the butter has completely melted, stir in 1/2 cup panko breadcrumbs, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown. (About 7 minutes.) Set aside to cool.
In the same large skillet used to cook the chicken (without wiping it out), melt 4 tablespoons of butter on medium heat. Add the minced garlic and saute until fragrant. (About 2 minutes.) Use a metal whisk to scrape up the stuck bits of chicken and seasonings left behind in the pan as you cook the garlic, which will infuse the alfredo sauce with tons of flavor!
Whisk in 2 cups of heavy cream. Then add 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the cream come up to a boil, stirring occasionally. (About 5 minutes.)
Turn the heat down to low, and add 1½ cups of shredded cheese a handful at a time, whisking until the cheese is fully melted. (About 5 minutes.)
The alfredo sauce will continue to thicken as it cools.
Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender. (About 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Set the cooked pasta and broccoli aside.
Mix together the cooked chicken, cooked pasta, and thawed broccoli in a casserole dish. Pour over the alfredo sauce and stir well.
Top the casserole with ½ cup of shredded Italian cheese and then sprinkle over 1/2 cup of buttered breadcrumbs.
Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (About 25-30 minutes).
I’m craving this meal again — just LOOKING at it! ~Marion :)
I started making Turkey Pinwheels for my daughter (a picky eater) to make her meals a little more fun. It’s also a great way to sneak some extra wholesome ingredients into her lunch undetected. (Mom hack!) Since you can make the cream cheese spread in advance, this Turkey Pinwheel recipe is also perfect for meal prep! Pinwheels are also super versatile and make an affordable appetizer that’s easy to throw together for brunches, party buffets, and potlucks. It’s as simple as making a sandwich…but with a twist!
What are pinwheel sandwiches?
Turkey Pinwheels are made by evenly spreading cream cheese on one side of a flour tortilla (which acts as the glue), layering on classic sandwich ingredients, and then tightly rolling it all up into a log that’s sliced into 1” pieces. When each pinwheel is turned on its side, it will reveal a lovely spiral of the ingredients inside.
Pinwheel 101
Our simple recipe for Turkey Pinwheels uses deli meat, spinach, and a savory cream cheese spread inspired by pimento cheese. However, this is a super versatile recipe that can be made with many different combinations of ingredients. Here is what you need to make pinwheels:
Extra-Large Flour Tortillas: Burrito-size flour tortillas are best for pinwheels. They’re easier to roll, make a distinct spiral, and yield more per tortilla. You can use any flavor (plain, wheat, spinach, sun-dried tomato, etc.). Since corn tortillas are less pliable and tear easily, they are not an ideal choice.
A sticky spread: Typically, pinwheels are held together with cream cheese, but anything similar (like hummus or nut butter) can be used.
Deli Meat: Pinwheels usually include some kind of deli meat (turkey, chicken, ham, salami, etc.), but that can also be replaced with thinly-sliced veggies.
Cheese: Sliced cheeses are great for creating an added layer of filling. Shredded cheeses can be mixed in with cream cheese (like in our recipe) so they don’t fall out.
Salad greens and other sandwich toppings: These will help to create color contrast in the pinwheel’s spiral, and round out the other rich ingredients with freshness and flavor!
MORE PINWHEEL flavor COMBINATIONS TO TRY:
Ham + swiss cheese + dill pickles + yellow mustard
Turkey Pinwheels are a great recipe to make ahead for a party or help fill the gaps in your weekly meal prep. The cream cheese spread can be kept in an air-tight container and refrigerated for about a week. Pre-made pinwheels will also keep in the fridge for 2-3 days before they start to get soggy.
4extra-large or burrito-style flour tortillas$1.15
19oz. packagesliced turkey$4.99
1cupspinach$0.80
Instructions
Stir together the softened cream cheese, finely-shredded cheddar cheese, finely-chopped pimento-stuffed olives, olive brine, garlic powder, and black pepper until very well combined.
Lay the tortillas out flat. Spread 2-3 tablespoons of the cream cheese mixture on one side of each tortilla, coating the entire face evenly from edge to edge.
Arrange 3-4 slices of turkey along the center of the tortilla, overlapping them as little as possible to make an even layer, and leaving about ¼” of the cream cheese spread exposed on the top and bottom edges of the tortilla to help it stick together. Then add a single layer of spinach leaves on top of the turkey.
Starting with the edge closest to you, fold over the tortilla so it sticks, and then roll it up as tightly as possible, tucking in the fillings as you go.
With the seam side facing down, slice the roll into 1" wide pieces.
Flip each pinwheel on its face, exposing the spiral, and transfer it to a serving platter or air-tight meal prep container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each.
How to Make TuRKEY PINWHEELS – Step by Step Photos
In a small bowl or air-tight container, make the cream cheese spread by stirring together 4 oz. of room-temperature cream cheese (cold cream cheese will be extremely difficult to mix and will likely create unpleasant lumps in the mixture), 1/8 cup of finely-shredded cheddar cheese, 1/3 cup of finely-chopped pimento-stuffed olives, 1 tablespoon of olive brine (which helps thin the cream cheese and eliminates the need for added salt), 1/2 teaspoon garlic powder, and 1/4 teaspoon of pepper until very well mixed.
This savory cream cheese spread, which is inspired by pimento cheese dip, can be made ahead and kept refrigerated for at least a week. If coming from the fridge, you will want to re-soften this mixture at room temperature (for about 30 minutes) before trying to spread it on the tortillas in the following step.
Lay each tortilla out flat on a clean work surface, and spread each tortilla with 2-3 tablespoons (about 1/4 of the mixture) of the savory cream cheese spread, covering it evenly from edge to edge. You can always add a bit more “glue” as you roll (or after slicing) if needed, but it’s much easier to do at this step.
Arrange 3-4 slices of turkey across the center of the tortilla, overlapping them slightly to make an even layer depending on the size and thickness of each slice. (Since ours were super thin, we overlapped the slices more so each bite was still as satisfying!)
Add a single layer of spinach leaves on top of the turkey, leaving about ¼” of the cream cheese spread exposed along the top and bottom edges of the tortilla so it will stick properly. I usually like to take the extra step of removing the longer stems.
Starting with the end closest to you, fold in the edge of the tortilla so it sticks, and then roll it all the way up, as tightly as possible, tucking and rearranging the fillings as you go — just to make sure you get a little bit of everything in every bite!
Adjust the log so that the exposed seam is secured against the cutting board before slicing it. Then, using a very sharp knife, slice the log into 8 even portions (about 1” wide). Be as gentle as possible, so the pinwheels maintain their shape as much as possible and the filling doesn’t squish out. To help, you can rotate the log as you slice, or just use a good knife and adjust them all here and there after slicing (as I have done!)
Flip each pinwheel on its face, exposing the spiral, and transfer to a serving platter or air-tight container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each pinwheel, starting with the outermost edge, to ensure they won’t unravel.
Making and eating these Turkey Pinwheels will totally have you feelin’ like a kid again!
We’re about a week away from the biggest football game of the year, and you can’t have a football party without some buffalo chicken dip. It’s creamy, tangy, spicy, and perfect for dipping your favorite chips, crackers, or even veggies. Not into football? Don’t sleep on this buffalo chicken dip because it can be used for a lot more than just dippin’!
What’s in Buffalo Chicken DIp
Okay, are you ready to see just how easy this is? You only need a few super simple ingredients to make this homemade buffalo chicken dip and once you see how quickly it comes together, you’ll never buy it premade again. Here’s what you’ll need to make your own buffalo chicken dip:
Butter: This is one of the base ingredients for buffalo sauce. The rich butter helps balance the acidity and heat of the hot sauce.
Hot Sauce: for real buffalo sauce, you’ll want to use Franks Redhot sauce, but most other vinegar-based cayenne hot sauces will also taste great.
Garlic Powder: This gives a little depth to the buffalo sauce so it’s not just straight cayenne flavor.
Ranch Dressing: A little dollop of ranch dressing also gives more dimension to the dip so you get more flavors than just cayenne.
Cream Cheese: This is what creates the thick, dip-like consistency. It also adds extra creaminess and tanginess to the dip. You can use Neufchatel instead of cream cheese.
Cooked Chicken: I like rotisserie chicken the best for this recipe, since it’s always tender and moist, but you could always cook up two chicken breasts in a skillet, then chop it finely before adding to the dip. You can also use canned chicken in a pinch, but the texture of canned chicken isn’t the best.
Blue Cheese: It’s not that you need even more cheese in this dip, but blue cheese offers the most amazing savory and pungent contrast to the bright vinegary buffalo flavor. But if you’re not a blue cheese person you can skip it and your dip will still be awesome!
Can I Bake It?
I chose not to bake my buffalo chicken dip because I just wanted it to be as quick and easy as possible. But if you wanted to bake it, you could top it with some cheddar cheese and bake in a 375ºF oven for 10-15 minutes, or just until the cheese is melted and bubbly. You just need to be careful to not overbake the dip or else it can begin to separate.
How to Serve Buffalo Chicken Dip
Okay, here’s where it gets good. Obviously, you can serve this buffalo chicken dip with crackers, chips, or vegetable crudités, but it can also be used for more than a dip. You can stuff it into a tortilla and cook it up in a skillet for a creamy quesadilla, pile it onto a sandwich with some greens or sprouts for a delicious chicken-salad-like sandwich, or spread it on a pizza dough and top with mozzarella for a super cheesy buffalo chicken pizza!
Add the hot sauce, butter, and garlic powder to a small saucepot. Stir and cook over medium until the butter has melted and combined with the hot sauce.
Cut the cream cheese into chunks and add it to the sauce pot along with the ranch dressing. Stir and whisk over medium until the cream cheese has melted and created a smooth and creamy sauce.
Add the chopped chicken to the saucepot and stir to combine. Stir and cook over medium just until heated through. Be careful not to let the dip boil.
Taste the dip and adjust the heat (hot sauce) or any of the other flavors to your liking. Transfer to a bowl and top with crumbled blue cheese, then enjoy!
How to Make BUffalo Chicken Dip – Step by Step Photos
Start by making a super simple buffalo sauce: add ½ cup Frank’s RedHot sauce (or any vinegar-based cayenne hot sauce), 4 Tbsp butter, and ¼ tsp garlic powder to a sauce pot. Heat and stir over medium until the butter has melted and combined with the hot sauce.
Cut 8 oz. of cream cheese into chunks, then add it to the pot, along with 2 Tbsp buttermilk ranch dressing.
Stir and whisk over medium heat until the cream cheese and dressing have melted into the hot sauce and created a smooth, creamy sauce.
Add 3 cups of chopped cooked chicken to the sauce and stir to combine. Continue to stir and cook just until heated through. Be careful not to let the dip boil.
Give the dip a taste and adjust the heat (add more hot sauce) or other flavors to your liking.
Transfer the buffalo chicken dip to a bowl and top with crumbled blue cheese (optional).
Serve with your favorite crackers, vegetables, or chips for dipping!
I’ll be honest, I wasn’t completely sold on air fryers UNTIL I made these air fryer chicken thighs. When I tell you that these chicken thighs are the most juicy chicken thighs I’ve ever had in my life, I wouldn’t be exaggerating. Add to that a deliciously crispy skin and the fact that they cook in about half the time as in the oven, and I’m SOLD. Air fryer chicken thighs are my new easy dinner go-to.
Why Cook Chicken in An Air Fryer?
If you haven’t hopped on the air fryer train yet, let me explain what makes this little machine special. Air fryers are mini convection ovens that cook using rapidly circulating hot hair. This constant flow of hot air increases evaporation and gives food a deliciously crispy exterior while cooking fast enough that the interior doesn’t dry out. And that, my friends, is exactly what you need to create super juicy chicken thighs!
What kind of Air Fryer to Use
You can cook chicken thighs in pretty much any type of air fryer. You’ll just need to make sure that the air fryer basket is large enough to cook the number of chicken thighs you’d like to make. We cooked four large chicken thighs in a 5-quart Air Fryer. The chicken thighs should have enough room around them for air to flow freely, keeping in mind that they will shrink some as they cook.
Ingredients for Air Fryer Chicken Thighs
Air fryer chicken thighs couldn’t be more simple. You only need a few ingredients and you can swap out the seasonings to suit your mood. Here’s what you’ll need for these air fryer chicken thighs:
Bone-in skin-on chicken thighs: using bone-in thighs will create the juiciest most flavorful thighs. Boneless chicken thighs will cook much faster but will be less juicy. Skinless chicken will tend to dry out faster and not have that nice crispy exterior.
Seasonings: You can use any seasoning mix you’d like, but today we used a simple mix of smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper.
Cornstarch: This helps the skin get extra nice and crispy!
Cooking oil: Just a little bit goes a long way with the air fryer! The oil helps the seasoning coat the chicken evenly and helps create that crispy skin.
More Seasoning Ideas
If you want to change up the flavor of your air fryer chicken thighs, try using some of these other seasoning blends:
Since air fryer chicken thighs are such a fast and easy dinner staple, I suggest keeping the side dishes easy as well. You’ll want to serve the chicken thighs with something that you can prepare in the amount of time that it takes the chicken thighs to cook in the air fryer, so I’d serve them with something like three bean salad, mushroom rice, homemade mac and cheese, a simple side salad, or steamed green beans.
In a small bowl, combine the cornstarch, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper.
Preheat the air fryer to 400ºF. Pat the chicken thighs dry with a paper towel.
Place the chicken thighs in a bowl and drizzle the cooking oil over top, then add the cornstarch and seasoning mixture. Toss the chicken thighs until they are well coated in oil and spices.
Place the chicken thighs in the air fryer basket, skin side up, and cook for 10 minutes. Flip the chicken thighs and cook for 8 minutes more.
Flip one last time so the skin side is up and cook for two minutes. Use a meat thermometer to nake sure the internal temperature has reached 165ºF, and if not, cook for 1-2 minutes longer. Serve the chicken thighs hot with your favorite simple sides!
How to Make Air Fryer Chicken Thighs – Step by Step Photos
Combine the seasonings and cornstarch in a bowl. The seasoning mix we used today was 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp dried oregano, ½ tsp salt, ¼ tsp pepper, and 1 Tbsp cornstarch.
Preheat the air fryer to 400ºF. Pat four (about 2.25 lbs. total) bone-in, skin-on chicken thighs dry with a paper towel.
Add the chicken thighs to a bowl and drizzle with 1 Tbsp cooking oil, then sprinkle the seasoning mix over top. Toss the chicken thighs until they are evenly coated in oil and spices.
Place the chicken thighs in the air fryer basket, skin side up, making sure there’s at least a little room around each for the air to circulate. The chicken thighs will shrink a bit as they cook, too, allowing for more air flow.
Cook the chicken thighs for 10 minutes, then flip and cook for about 8 minutes more. I like to flip them one last time and cook with the skin side up for the final two minutes to make sure that skin is extra crispy! Make sure to test the chicken with a meat thermometer to make sure the internal temperature reaches 165ºF.
Serve those juicy air fryer chicken thighs and all of their crispy skin goodness with your favorite sides!
It feels like meat is getting more and more expensive every day, y’all. But you know what is still cheap? LENTILS. 🙌 I know we’ve sung their praises a thousand times, but lentils are cheap, versatile, and will keep you full all. day. long. So they’re a great substitute for meat in bolognese, whether you’re vegan or not. This lentil bolognese is rich, hearty, full of big savory flavor, and budget-friendly!
What is Bolognese
Bolognese is a super rich Italian meat sauce reigning from the city of Bologna, Italy. Typically, this sauce starts with finely diced vegetables (onion, celery, carrot) that are cooked down with fatty beef and pork. Tomatoes or tomato sauce are added to give the ragú a tomato base, and white wine and milk are added to give the sauce extra richness. This extra lush sauce is typically served over pasta.
Because meat is getting so darn expensive these days, we decided to make a bolognese-like sauce using lentils instead of meat. The lentils make the bolognese sauce extra hearty for pennies on the dollar, and also add a great dose of fiber. We made sure to add tons of delicious herbs and spices, as well as some rich coconut milk, to make this lentil bolognese just as rich and flavorful as its meaty counterpart.
What kind of lentils to use
You’ll want to use red lentils for this recipe because they break down quickly, helping the sauce thicken up and get extra rich. They’ll retain just enough texture to feel “meaty,” without looking like lentils. The red/orange color of the cooked lentils also helps the bolognese sauce retain a nice deep red/brown color.
How to Serve Lentil Bolognese
Serve this hearty sauce over a pile of your favorite pasta, with some garlic bread and a light salad on the side. Because this sauce is so rich and thick, it pairs really well with larger pasta shapes, like rigatoni or tagliatelle because it clings well to pasta even without lots of ridges or crevices.
Finely dice the onion, carrot, and celery. Mince the garlic.
Add the olive oil, onion, celery and carrot to a large pot. Sauté the vegetables for about 5 minutes over a medium until the onions are translucent and the vegetables have softened.
Once vegetables have softened, add the minced garlic, crushed red pepper and walnuts to the pot. Saute for 2 minutes over medium-low heat, or until the garlic is fragrant.
Add the lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, garlic powder, salt, sugar, pepper, and vegetable broth to the pot. Mix everything together and bring the sauce to a boil.
Reduce the heat to low and simmer, semi covered with a lid, stirring occasionally for 20-25 minutes. After about 25 minutes the lentils should be soft and the sauce thickened. If the sauce is still too thin for your liking, continue simmering until it has reached your desired consistency.
Once the bolognese has reached your desired consistency and texture, stir in the coconut milk and simmer for another 5 minutes. Taste the bolognese and add salt to taste. Turn off the heat. The bolognese will continue to thicken as it cools.
How to Make Lentil Bolognese – Step by Step Photos
Finely dice one yellow onion, one carrot, and one stalk celery, and mince four cloves of garlic.
Add 2 Tbsp cooking oil to a large pot and heat over medium. Add the onion, celery, and carrot and sauté until the vegetables are soft and the onions are translucent.
Add the minced garlic, ¼ tsp crushed red pepper, and ½ cup finely chopped walnuts. Sauté over medium-low heat for about two minutes more.
Add 1 cup uncooked red lentils, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp salt, 1 Tbsp sugar, 1 tsp garlic powder, ¼ tsp black pepper, one 14.5 oz. can crushed tomatoes, and 3 Tbsp tomato paste to the pot. Add 3 cups vegetable broth and stir to combine.
Allow the sauce to come up to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
After about 25 minutes, the lentils should be soft and the sauce should be thick. If the sauce is still too thin for your liking, allow the sauce to simmer a bit longer. If the lentils are not yet soft, continue to simmer, adding a small amount of water as needed to prevent it from drying out.
Once the sauce is thickened, stir in ½ cup full fat coconut milk and simmer for 5 minutes longer.
Meal prepping is supposed to make life easier, so when I meal prep I make sure to keep it SIMPLE. I use the same simple formula (protein + 2 vegetables + sauce) and change up the seasonings and sauces each time to make it new. Today’s Ranch Chicken Meal Prep is the perfect example of this formula in action. It has simple pan-fried chicken breast, roasted potatoes and broccoli, and a little ranch dressing on top. Simple to prepare and delicious to eat! 🙌
What’s in This Meal Prep
This meal prep starts with humble chicken breasts seasoned with garlic herb seasoning (you can use homemade or store-bought), with Parmesan roasted potatoes and roasted frozen broccoli on the side, plus a little ranch dressing to drizzle over top of everything. It’s simple, satisfying, and super flexible, so you can make it meet your needs.
Substitutions and Add-ins
As I mentioned above, this meal prep is super flexible. Maybe you want to add a little more to make it extra fancy, or maybe you want to swap out one of the ingredients for something you like better. Here are some ideas for substitutions and add-ins if you want to take this recipe and run with it!
Add shredded cheddar cheese and bacon bits for a little more flavor.
Double up on the chicken or add a scoop of cottage cheese for extra protein.
Swap out the roasted potatoes for rice or couscous cooked in chicken broth.
Turn it into a salad: use fresh broccoli and swap the roasted potatoes for a bed of greens. Add any other fresh vegetables of your choosing.
Use boneless chicken thighs in place of the breasts for extra tender meat.
Add a dollop of hummus and a couple of sliced grape tomatoes.
Swap the roasted broccoli for creamed spinach or creamed kale.
How to Store and Reheat Ranch Chicken Meal Preps
For the best flavor and texture, consume your ranch chicken meal preps within four days of preparing and make sure to store the ranch dressing separately. Keep the meal preps refrigerated until ready to eat, then reheat in the microwave for 1-2 minutes on high, or until heated through. Pour the ranch dressing over top, then enjoy.
What Containers do You Use?
For this meal prep, I used my favorite 3-cup rectangular Pyrex containers and small metal dipping cups for the ranch dressing. The dipping cups are taller than the depth of the glass container, so I do carry them separately. The cups are shown in the containers in the photos here just to make them all fit in the frame!
Preheat the oven to 400ºF. Clean and dice the potatoes into ¾" pieces.
In a small bowl, combine the Parmesan, garlic powder, paprika, and ¼ tsp salt. Place the diced potatoes in a bowl, drizzle with 1 Tbsp cooking oil and the seasoned Parmesan, then toss until evenly coated.
Spread the potatoes out over a parchment-lined baking sheet then transfer to the oven. Roast for 30 minutes, or until golden brown and crispy, stirring once halfway through.
Place the broccoli florets in a bowl and drizzle with 1 Tbsp cooking, and add a ¼ tsp salt and pepper. Toss until the broccoli is evenly coated.
Spread the broccoli out onto a parchment-lined baking sheet and roast in the preheated oven for about 20 minutes, or until browned on the edges, stirring once halfway through.
While the vegetables are roasting, prepare the chicken. Fillet the chicken breast into two thinner pieces to help them cook faster and more evenly. Season both sides of the chicken with garlic herb seasoning.
Heat a large skillet over medium. Once hot, add 1 Tbsp cooking oil and swirl to coat the surface. Add the chicken breasts and cook for about 5-6 minutes on each side or until well browned and cooked through.
Remove the chicken to a cutting board and let rest for five minutes. Sliced the chicken breast into strips.
Divide the roasted potatoes, broccoli, and sliced chicken between four meal prep containers. Fill four small dressing containers with 2 Tbsp ranch dressing each. Refrigerate the meal preps until ready to eat!
How to Make Ranch Chicken Meal Prep – Step by Step Photos
Preheat the oven to 400ºF. Clean and dice 2 lbs. russet potatoes into ¾” pieces. In a small bowl, combine ⅓ cup grated Parmesan, ½ tsp garlic powder, and ¼ tsp salt. Drizzle 1 Tbsp cooking oil over the potatoes, then add the seasoned Parmesan, and toss until the potatoes are evenly coated.
Spread the seasoned potatoes out over a parchment-lined baking sheet in a single layer.
Roast the potatoes in the preheated 400ºF oven for about 30 minutes, or until golden brown and tender, stirring halfway through.
Once the potatoes are in the oven, start preparing the broccoli. You can use fresh or frozen broccoli here. Place 1 lb. broccoli florets in a bowl (no need to thaw if using frozen). Drizzle 1 Tbsp cooking oil over top and add ¼ tsp salt and pepper. Toss to coat.
Roast the broccoli in the preheated 400ºF oven for about 20 minutes, or until brown and crispy on the edges, stirring once halfway through.
While the vegetables are in the oven, prepare the chicken breast. Fillet one pound of boneless-skinless chicken breast into two thinner pieces (this helps them cook quickly and evenly). Season the chicken on both sides with about 1 Tbsp garlic herb seasoning (store-bought or homemade).
Heat a skillet over medium. Once hot, add 1 Tbsp cooking oil and swirl to coat the surface. Add the seasoned chicken breast and cook for about 5-6 minutes on each side or until browned and cooked through.
Remove the chicken to a clean cutting board and allow to cool for about 5 minutes before slicing.
Divide the potatoes, broccoli, and sliced chicken between four containers. Fill four small dressing containers with about 2 Tbsp ranch dressing each. Refrigerate until ready to eat!
When ready to eat, reheat your meal prep in the microwave for 1-2 minutes on high, or until heated through. Drizzle the ranch dressing over top and enjoy!
You can stop looking. This is THE BEST extra crispy air fryer chicken wing recipe ever. I’m serious. It’s easy as all get out, uses just a few ingredients, is basically oil-free, and still yields THE CRISPIEST chicken wings ever. I’m talking crispier than wings that have been double deep-fried to within an inch of their life. And the best part? The meat is still luscious, juicy, and packed with flavor.
Why Cook Wings In An Air Fryer?
An air fryer is just a countertop convection oven with a cute name. It doesn’t actually fry food. It circulates hot air all around whatever’s in the basket, creating a crispy outer layer while keeping the inside moist and tender. There’s no splatter all over your stove, no sheet pan to scrub, and you only need a small fraction of the oil used in traditional frying. It’s the perfect vehicle for crispy chicken wings that will absolutely blow your mind.
Can I Use Frozen Chicken Wings?
You can absolutely use frozen chicken wings in an air fryer. Just make sure they are defrosted and patted dry before you begin rubbing them down with spices. Frozen wings can hold loads of water, and you want to remove as much of that as possible before you air fry. Otherwise, you won’t get a crispy result.
Can I Use Boneless Chicken Wings?
You can, of course, use boneless chicken wings in an air fryer. Just take two minutes off each turn in the air fryer, as boneless wings cook a little faster than bone in. They’re also made from white breast meat, which has a much lower fat content than dark wing meat. A longer cook will leave you with dry results. Make sure the internal temperature reads 165°F on a meat thermometer before taking them out of the air fryer.
Ingredients For Crispy Chicken Wings
For the crispiest chicken wings you’ve ever had, use the following ratio of spices per pound of chicken:
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon onion powder
⅛ teaspoon black pepper
We’re using a ratio, so no matter how many pounds of chicken wings you make, you will know how much spice to use. You don’t need to rely on a recipe. Just multiply the amount of spice by the number of pounds you’re making. If you want to use your favorite spice rub instead of making your own, just use a heaping teaspoon per pound of chicken.
Why Use Baking Powder For Chicken Wings?
Without getting too sciency, when you’re looking for crispy wings, you want to do two things: break down the proteins in the skin and draw moisture out of the skin. You can achieve this by first drying your wings with paper towels, then rubbing your wings down in salt and baking powder, and resting them for at least an hour. The salt and baking powder both draw out moisture. The salt deeply flavors your chicken while the baking powder breaks down the proteins in the skin, giving you the crispiest wings ever.
How To Store Leftover Wings
I’m not sure how you end up with leftover wings, but I won’t judge. Obviously, your friends and family have more self-control than mine. You can store leftover wings in an air-tight container in your fridge for up to three days. However, if your wings have been out at room temperature for more than two hours, according to the FDA, it’s best to throw them out, as harmful bacteria could already be growing on them.
How To Reheat Chicken Wings In An Air Fryer
Reheating wings is really easy. You’ll want to bring them to room temperature before putting them in your air-fryer. You’ll also want to preheat your air fryer to 350°. Then cook your leftover wings for 2 minutes, flip, and cook for an additional 2 minutes.
Tips For Cooking Wings In An Air Fryer
Preheat the air fryer. Your air fryer is a countertop oven, and like most ovens, you need to preheat it. You may not need to do so for every recipe, but for crispy wings, it’s a must. If you’re waiting for the air fryer to come up to temp with your wings already in it, it throws off your cook time.
Don’t crowd the air fryer basket. You’ll be tempted to put as many wings as possible in the basket, but don’t do it. For crispy results, you need the wings to be in a single layer and to have enough separation between them to allow the air to circulate all over their skin.
Don’t skip turning the wings. You turn food over in an air fryer so both sides have equal exposure to the heating element. That way, they’ll cook and brown evenly which gives you superior results. You don’t want your wings looking like they fell asleep on the beach during spring break, all burnt on one side and pale on the other. Trust.
If you're looking for the best crispy air fryer chicken wing recipe ever, you've found it! These wings are crunchy, juicy, and full of flavor. You're going to eat them all in one sitting!
Pat the chicken wings dry with a paper towel. Make sure to get as much moisture off the skin as possible.
Mix 1 teaspoon of salt with 1 teaspoon of baking powder per pound of chicken. Toss the dried chicken wings in this mixture until evenly coated. Place the wings on a rack set over a sheet pan and refrigerate for at least an hour.
Remove the wings from the fridge and pat them dry a second time. Mix the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper called for in the recipe for every pound of chicken. Toss the wings in this mixture until thoroughly coated.
Grease your air fryer basket and preheat it to 300°F. Arrange the wings in a single layer, making sure they do not touch. Cook for 15 minutes.
Flip the wings over, raise the temperature of the air fryer to 450°F, and cook for 10 minutes. Use a meat thermometer to make sure the wings have an internal temperature of 165°F before serving.
*Only use a teaspoon of salt if the salt you’re using is a coarse salt, like coarse sea salt or kosher salt. If using a finer salt, like fine sea salt or table salt, use only 1/2 teaspoon per pound of chicken.*For best results, use aluminum-free baking powder. Baking powder with aluminum in it can leave a metallic aftertaste.
If your wings are just an appetizer, you should serve them with celery and carrot sticks and classic dipping sauces like ranch and blue cheese. Beth’s recipes for Comeback Sauce and Buffalo Sauce are also amazing choices. To make a meal out of it, try serving your chicken wings with these dishes:
How to Make Crispy Air Fryer Chicken Wings – Step by Step Photos
Pat the chicken wings dry with a paper towel. Make sure to get as much moisture off the skin as possible.
In a small bowl, mix 1 teaspoon of coarse salt with 1 teaspoon of baking powder per pound of chicken. Place your dried chicken wings in a bowl large enough to hold them and sprinkle them with the salt mixture. Toss them to ensure they are evenly coated, and then place them on a rack set over a sheet pan. Refrigerate, uncovered, for at least an hour and up to a day ahead.
In a small bowl, mix a teaspoon of cornstarch, ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, ¼ teaspoon of onion powder, and ⅛ teaspoon of black pepper per pound of chicken. Take the chicken wings out of the fridge, and pat them dry with a paper towel again. Place the wings in a bowl large enough to hold them, sprinkle them with the spices and toss them until they are thoroughly covered.
Grease your air fryer basket with a little cooking spray or cooking oil. Preheat it to 300°F. Depending on the size of your air fryer and the number of wings you’re making, you’ll probably need to cook your wings in batches. Place the wings in a single layer in the basket of the air fryer, making sure they are not touching. Cook for 15 minutes.
Use tongs to turn your wings over in the basket. Raise the temperature to 450°F. Cook for 10 minutes. Use a meat thermometer to make sure the wings have an internal temperature of 165°F. Keep them warm on a sheet pan in a 200°F oven while you cook another batch. Or do what I do, and serve them up immediately with some of your favorite sauces while the next batch cooks!
Beth and I devoured about two pounds of chicken wings each when we were testing this recipe. My mouth literally watered as she took pictures of the finished wings. Make this recipe today!
We have tacos almost every week, thank you Taco Tuesday! But there really is no bad day to eat tacos. A few of our favorites include: ground beef tacos, cauliflower tacos, black bean tacos, shrimp tacos, and steak tacos. These Fish Tacos are also a crowd pleaser. They only take 30 minutes to make and… 
