I don’t usually have hours upon hours to roast pork shoulder, so I decided to use my Instant Pot to speed up the cooking process without losing any quality! No need to slow-roast pork for hours– this recipe only takes about one and a half hours total.

Tips for Beginners

• Don’t skip browning. It adds flavor by creating a delicious crust on the meat. It also helps to seal in juices, resulting in a more flavorful and tender final dish.
• If you have a different-sized piece of pork shoulder, don’t fret. Simply cook for 30 min per pound.
• If your pork is still tough after cooking for 1 hour, it probably needs more time! Check the temperature with a meat thermometer and continue to cook until it reaches 205°F. Also make sure not to immediately release the pressure, as this can cause your meat to turn tough.

Print

Instant Pot Pork Shoulder Recipe

Using your Instant Pot is such an easy way to make tender pork shoulder when you don't have time to roast it.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 197kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 2 pounds pork shoulder cut into 1-pound pieces
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 onion chopped
• 4 cloves garlic chopped

Instructions

• Season the pork shoulder pieces with kosher salt and black pepper, rubbing the seasoning evenly over the meat.
  2 pounds pork shoulder, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  
• Set your Instant Pot to "Sauté" mode and add the olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides for about 2-3 minutes per side. This step helps to lock in flavor and create a delicious crust.
  2 tablespoons olive oil
  
• Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.
  
• Pour in the chicken broth and Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.
  1 cup low-sodium chicken broth, 1 tablespoon Worcestershire sauce
  
• Place the browned pork pieces back into the Instant Pot, along with the onion and garlic.
  1 onion, 4 cloves garlic
  
• Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes.
• Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.
• Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot.
  
• Serve on its own, with rice, in tacos, sandwiches, or any way you prefer. Enjoy!

Notes

• Once made, you can keep the pork on the warm setting in the Instant Pot for up to 2 hours before serving.

Nutrition

Calories: 197kcal | Carbohydrates: 3g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 508mg | Potassium: 408mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

How to Make Instant Pot Pork Shoulder Step-by-Step

Season the pork shoulder: Cut 2 pounds of pork shoulder into 1 pound pieces. Then season the the pieces with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, rubbing the seasoning evenly over the meat.

Brown the pork: Set your Instant Pot to “Sauté” mode and add 2 tablespoons of olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides, for about 2-3 minutes per side. This step helps to lock in flavor and it creates a delicious crust! Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.

Add liquids and deglaze: Pour in 1 cup of chicken broth and 1 tablespoon of Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.

Place everything in the pressure cooker: Place the browned pork shoulder back into the Instant Pot, along with 1 whole chopped onion and 4 chopped cloves of garlic.

Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes. Let it cook.

Release pressure: Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.

Shred the pork: Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot. Then use and serve as you like!

How to Store and Reheat

Store leftover Instant Pot pork shoulder in an airtight container in the refrigerator for up to 3 days. To reheat, place pork in the oven at 250°F until fully heated through. You can also warm it up in a slow cooker for about 2-3 hours.

Freeze Instant Pot pork shoulder in individual portions in Ziplock bags, and remove as much air as possible while sealing them. Lay the bags flat in the freezer until frozen, then you can rearrange them as needed. The pork will keep for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

You can serve this pressure cooker pork shoulder over Instant Pot rice or on a grilled cheese sandwich. You can also use it to make tacos, carnitas, or pulled pork nachos. The versatility of this dish makes it a great choice for all kinds of meals.

More Instant Pot Pork Recipes To Try

Dinners

Instant Pot Pulled Pork

Dinners

Instant Pot Carnitas

Appetizers

Pulled Pork Nachos

Healthy

Instant Pot Chili Verde

The post Instant Pot Pork Shoulder appeared first on The Cookie Rookie®.

Our Best Recipes Using Eggs

We’re always looking for new ways to add some eggs into our diet, and these recipes make it easy!

With so many different ways to cook an egg, you can have anything from scrambled eggs to poached eggs for breakfast. Or you can crack a few and make a beautiful frittata for brunch. Or whip up some egg drop soup for dinner.

We’ve gathered our very best egg recipes for breakfast, brunch, lunch, and dinner, so you’ll never run out of unique and tasty ways to use up that carton of eggs in your fridge. Let’s get cracking!

Quick and Easy Egg Recipes

One of the best things about eggs is how quickly they cook! Make these dishes when you need something ready ASAP.

• Baked Eggs: Make perfectly-cooked eggs in the oven, with your preferred toppings and mix-ins, for an easy egg dish that’s ready fast.
• Egg McMuffin: Canadian bacon, eggs, and American cheese are sandwiched between English muffins to make this breakfast sandwich in 20 minutes tops.
• Beef Breakfast Scramble: Eggs, ground beef, hash browns, tomatoes, and cheese cook up in one pan to make this tasty breakfast in no time.
• Egg Salad: This classic, creamy sandwich filling is easy to whip up with hard-boiled eggs and delicious herbs and spices.
• Cheesy Migas: Scrambled eggs, lots of cheese, tortilla chips, and other tasty Tex-Mex ingredients come together in one satisfying dish.

Egg Recipes for Breakfast

Nothing says breakfast quite like eggs, and these easy recipes are all a great way to kick off the day.

• Breakfast Pizza: Eggs, hash browns, sausage, and plenty of cheese are baked together on a flakey crescent roll crust to make this easy family breakfast.
• Breakfast Burritos: These freezer-friendly burritos are easy to make ahead of time, and they’re filled with all kinds of delicious ingredients, like eggs, cheese, and sausage.
• Croissant Breakfast Sandwiches: Ham, swiss cheese, and scrambled eggs are layered between a flaky, buttery croissant for an on-the-go breakfast.
• Steak and Egg Tacos: Tender steak, scrambled eggs, green chiles, pico de gallo, and cheese are stuffed into crispy taco shells. It’s so quick and easy to make!
• Skillet Frittata: Get the perfect fluffy frittata, filled with delicious ingredients like bacon and spinach. It’s a quick egg dish that looks fancy!
• Baked Breakfast Sliders: These sliders are perfect for a crowd of kids or guests. Ham, cheese, eggs, and a delectable butter sauce all on sweet rolls.
• English Muffin Breakfast Pizza: Pile up delicious breakfast ingredients on English muffins, and bake beneath a thick layer of cheese to make these handheld pizzas.

Brunch Ideas with Eggs

Whether you’re hosting a fancy brunch or just looking for an excuse to eat breakfast foods a little later in the day, these egg recipes are sure to shine!

• Eggs Benedict: Poached eggs and Canadian bacon are smothered in a creamy hollandaise sauce for a mouthful of flavor.
• Quiche Lorraine: This beautiful brunch staple is wonderfully creamy and fluffy, and easier to make than it looks. Great for serving a group!
• Breakfast Hash: A savory mix of potatoes and sausage is topped with fried or scrambled eggs, and it’s ready in 30 minutes.
• Mini Quiches: These bite-sized cups of flaky pie crust and fluffy eggs are simple to make, and you can mix in your favorite toppings, like bacon, cheese, spinach, and more.
• Apple Ham and Cheese Frittata: The combo of tart apples, hash browns, savory ham, and rich cheese is a delicious filling for this frittata recipe.

Healthy Egg and Egg White Recipes

Whether you want the full protein of a whole egg, or the lower calories of an egg white, these healthy recipes are sure to please.

• Egg Bites: These little bites are great for meal prep and on-the-go breakfasts. We like adding spinach, bacon, and gruyere.
• Scrambled Eggs: Here’s 4 different ways to make delightfully fluffy eggs in minutes. Add healthy mix-ins like spinach or mushrooms!
• Avocado Egg Salad: The addition of creamy avocado makes this egg salad extra fresh and delicious, plus we use yogurt instead of mayo to make it a little lighter.
• Cobb Salad: Fresh greens topped with chicken breast, hard-boiled eggs, fresh tomatoes and avocado, means a protein-packed lunch. Leave off the bacon and cheese if you like, or change the dressing for a lighter version.
• Egg White Delight: Make your favorite drive-thru breakfast at home for a tastier and even healthier version.

Make Eggs for Lunch or Dinner

No matter what time of day it is, you can still enjoy a delicious meal filled with the ever-wonderful egg.

• Breakfast Burger: Why stick to a typical burger in the evenings when you could add an egg? Bagel buns, avocado, and a pork sausage patty all make for a delicious bite!
• Egg Drop Soup: Ribbons of silky eggs swim in a savory broth that is undeniably comforting and tasty!
• Steak and Eggs: This egg dish may be a breakfast classic, but it’s even better for dinner! Tender strips of steak and fried eggs are hearty enough for the hungriest of eaters.
• Chopped Salad: Bite-sized pieces of bacon, hard-boiled eggs, tomatoes, and more make up this vibrant and satiating salad.
• Instant Pot Egg Salad: We love how simple it is to make egg dishes in an Instant Pot, especially this egg salad, which makes for great lunches.

Egg Casserole Recipes

Breakfast casseroles are a great way to use up a bunch of eggs all at once, and they’re great for feeding a bunch of people.

• Crockpot Breakfast Casserole: Breakfast will be ready when you wake up with this slow cooker recipe. Bacon, hash browns, and all the breakfast staples are all cooked right into these fluffy eggs.
• Biscuits and Gravy Casserole: This is such an easy way to turn a breakfast comfort classic into a casserole that can feed the whole family.
• Sausage Breakfast Casserole: This delicious egg casserole is filled with sausage, potatoes, bell peppers, mushrooms, and lots of cheese.
• Ham and Cheese Breakfast Casserole: Hot, bubbly, and cheesy, this casserole is a family favorite that is always a hit!
• Eggs Benedict Casserole: Everything you love about the classic egg dish, in an easy casserole that feeds a crowd.
• Biscuit Breakfast Casserole: A chewy biscuit base is oven-baked with eggs, cheese, sausage, and peppers for a hearty and comforting breakfast.

Deviled Egg Recipes

This classic party appetizer never fails, and it’s so easy to make. Plus there are lots of fun ways to change up the flavor.

• Deviled Eggs: No need to mess with perfection! Hard-boiled eggs with a creamy yolk mixture makes a tasty bite.
• Loaded Deviled Eggs: Inspired by loaded baked potatoes, we added bacon bits, cheese, sour cream, and chives.
• Pimento Deviled Eggs: Pimento peppers and cheese add a nice flavor twist to these eggs.
• Jalapeno Popper Deviled Eggs: Perfectly-spicy jalapenos with crispy bacon and cheese turn this simple dish into a fun and flavor-packed app.

With so many delicious ideas, you can get crackin’ with these easy egg recipes any time of day! Be sure to bookmark this page for future reference and let us know which recipe(s) you tried.

The post 37 Easy Egg Recipes appeared first on The Cookie Rookie®.

There’s nothing better than crispy fried shrimp on a hot summer afternoon. I love to squeeze a little lemon juice on top and dip them in a chilled creamy dipping sauce. My mouth is watering just thinking about it!

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Fried Shrimp Recipe

Fried shrimp are a summertime favorite at my house! Tender, juicy shrimp coated in seasoned breading and fried to golden perfection.

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 273kcal

Author Laurel Perry

Equipment

• Dutch Oven
• Deep Frying Thermometer
• Baking Sheet

Ingredients

• 1 pound large shrimp peeled and deveined; tails on or off
• 1 cup buttermilk
• ½ cup cornmeal
• ¾ cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons ground paprika
• 1½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cayenne pepper
• Vegetable oil for frying
• Fresh parsley optional, for garnish
• Lemon wedges optional, for garnish

Instructions

• If frozen, thaw the shrimp and pat dry. Place them in a large bowl with the buttermilk. Toss to coat and let sit at room temperature for 10 minutes.
  1 pound large shrimp, 1 cup buttermilk
  
• Meanwhile, whisk the cornmeal, flour, garlic powder, paprika, salt, pepper, and cayenne in a shallow bowl.
  ½ cup cornmeal, ¾ cup all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons ground paprika, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground cayenne pepper
  
• A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.
  
• Heat a large Dutch oven with 3 inches of oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes. Stir the shrimp a little bit as they cook so they don't stick together.
  Fresh parsley, Lemon wedges
  
• Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, parsley, and serve with lemon wedges.
  

Notes

• I prefer to use vegetable oil for frying because it has a neutral flavor and a high smoke point.

Nutrition

Serving: 5shrimp | Calories: 273kcal | Carbohydrates: 26g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 1053mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 601IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 2mg

How to Fry Shrimp Step-by-Step

Marinate the Shrimp: If frozen, thaw 1 pound of large peeled and deveined shrimp and pat dry. Place them in a large bowl with 1 cup of buttermilk. Toss to coat and let sit at room temperature for 10 minutes.

Make the Breading: Meanwhile, whisk ½ cup of cornmeal, ¾ cup of all-purpose flour, 2 teaspoons of garlic powder, 2 teaspoons of ground paprika, 1½ teaspoons of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground cayenne pepper.

Bread the Shrimp: A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.

Fry the Shrimp: Heat a large Dutch oven with 3 inches of vegetable oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes. Stir the shrimp a little bit as they cook so they don’t stick together.

Drain the Shrimp: Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, fresh parsley, and serve with lemon wedges.

How to Store and Reheat

Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven on a wire rack set in a baking sheet for 10-15 minutes, or until warmed through.

Serving Suggestions

These fried shrimp aren’t complete without a dipping sauce! Of course, classic tartar sauce is always a good choice. But I really love serving these shrimp with bang bang sauce for a little extra spice or honey mustard for a sweet and tangy dip.

More Shrimp Recipes To Try

Appetizers

Bacon Wrapped Shrimp

Dinners

Garlic Butter Shrimp

Appetizers

Bang Bang Shrimp

Dinners

Honey Sesame Shrimp

The post Fried Shrimp appeared first on The Cookie Rookie®.

Three layers of toasty, buttery, mayo-slathered toast are what separates this club sandwich from just any old sandwich. You can fill it up with all your favorite deli meats and cheeses, but the three layers of bread are key! They make this sandwich super crispy, crunchy, and satisfying to eat.

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Club Sandwich Recipe

This club sandwich has the perfect blend of flavors and textures. It's loaded with lettuce, tomato, bacon, cheddar, turkey, and ham!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Sandwiches

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 sandwiches

Calories 897kcal

Author Laurel Perry

Ingredients

• 12 slices sourdough sandwich bread
• 4 tablespoons unsalted butter (½ stick)
• ¾ cup mayonnaise divided
• 4 leaves romaine lettuce cut in half crosswise
• 8 slices tomato
• Kosher salt and freshly ground black pepper to taste
• 8 slices cooked bacon
• 4 slices cheddar cheese
• 8 slices deli turkey
• 8 slices deli ham

Instructions

• Toast the bread until lightly golden. Lightly butter both sides of each slice (about 1 teaspoon per slice).
  12 slices sourdough sandwich bread, 4 tablespoons unsalted butter
  
• Lay out 8 pieces of bread. Spread 1 tablespoon mayo on one side of each slice.
  ¾ cup mayonnaise
  
• To 4 of the slices, layer on the romaine and tomato. Season lightly with salt and pepper. Top with the bacon.
  4 leaves romaine lettuce, 8 slices tomato, Kosher salt and freshly ground black pepper, 8 slices cooked bacon
  
• To the remaining 4 pieces of bread, layer on the cheese, turkey, and ham. Place this stack ham side up on top of the bacon layered bread.
  4 slices cheddar cheese, 8 slices deli turkey, 8 slices deli ham
  
• Spread 1 tablespoon mayo on one side of the remaining bread. Place them mayo side down on top of the turkey.
  
• Use toothpicks to secure the sandwiches, slice and serve.

Video

Nutrition

Serving: 1sandwich | Calories: 897kcal | Carbohydrates: 42g | Protein: 32g | Fat: 67g | Saturated Fat: 21g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1905mg | Potassium: 583mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3443IU | Vitamin C: 9mg | Calcium: 307mg | Iron: 4mg

How to Make a Club Sandwich Step-by-Step

Toast the Bread: Toast 12 slices of sandwich bread until lightly golden. Lightly butter both sides of each slice (about 1 teaspoon per slice).

Spread the Mayo: Lay out 8 pieces of bread. Spread 1 tablespoon mayo on one side of each slice.

Layer One Side: To 4 of the bread slices, layer on 4 leaves of romaine lettuce (1 per bread slice) and 8 slices of tomato (2 per bread slice). Season lightly with salt and pepper. Top with 8 slices of cooked bacon (2 per bread slice).

Layer the Other Side: To the remaining 4 pieces of bread, layer on 4 slices of cheddar cheese (1 per bread slice), 8 slices of deli turkey (2 per bread slice), and 8 slices of deli ham (2 per bread slice). Place this stack ham side up on top of the bacon layered bread.

Stack: Spread 1 tablespoon mayo on one side of the remaining bread. Place them mayo side down on top of the turkey.

Serve: Use toothpicks to secure the sandwiches, slice, and serve.

How to Store

A club sandwich tastes best on the day it’s made, but it will keep well for up to 24 hours in the refrigerator. Beyond that, it will likely be too soggy to enjoy.

Serving Suggestions

I like to serve my club sandwiches with potato chips (I love these baked sweet potato chips) and a pickle spear, just like at my favorite diner. They’re also tasty with french fries or fried pickles.

More Sandwich Recipes to Try!

Browse All Sandwiches

Dinners

Chicken Salad Sandwich Recipe

Dinners

Pulled Pork Grilled Cheese Sandwich

Dinners

Fried Fish Sandwich

Dinners

Slow Cooker Italian Beef Sandwiches (Leftover Roast Recipe Idea)

The post Club Sandwich appeared first on The Cookie Rookie®.

This creamy, cheesy, bacon sandwich is made with simple ingredients that I almost always keep on hand. Ranch seasoning and ranch dressing are must-have staples in my kitchen!

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Chicken Bacon Ranch Sandwich Recipe

This flavorful chicken bacon ranch sandwich is chock full of juicy chicken, crispy bacon, creamy cheese, and tangy ranch dressing!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 sandwiches

Calories 674kcal

Author Sabine Venier

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1½ tablespoons ranch seasoning
• 8 slices bacon
• 4 hamburger buns or your favorite sandwich buns
• ½ cup ranch dressing
• 1 cup shredded lettuce
• 4 slices cheddar cheese

Instructions

• Pat the chicken breasts dry and pound them to an even thickness. In a small bowl, combine the olive oil and ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.
  4 boneless, skinless chicken breasts, 2 tablespoons olive oil, 1½ tablespoons ranch seasoning
  
• Heat a skillet over medium heat and fry the bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.
  8 slices bacon
  
• In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.
  
• Carefully wipe the pan clean using paper towels, then toast the burger buns in it for 1 minute or until they are golden brown.
  4 hamburger buns
  
• Spread ranch dressing on the bottom halves of the toasted buns, and then top them with lettuce.
  ½ cup ranch dressing, 1 cup shredded lettuce
  
• Slice the chicken and place the slices on top of the lettuce. Then, add the cheese and bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.
  4 slices cheddar cheese
  

Notes

• For meal prep, I like to make the chicken ahead (you can do this up to 2 days ahead) and store it in the refrigerator so it’s ready to go. 
  If you’re not keen on the ranch flavor, you can substitute it with your favorite spread, like honey mustard, garlic aioli, or mayo.
• In the summer, I like to grill the chicken instead of pan-searing it, too.

Nutrition

Serving: 1sandwich | Calories: 674kcal | Carbohydrates: 27g | Protein: 60g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1451mg | Potassium: 1050mg | Fiber: 1g | Sugar: 5g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg

How to Make Chicken Bacon Ranch Sandwiches Step-by-Step

Season the Chicken: Pat 4 boneless, skinless chicken breasts dry and pound them to an even thickness. In a small bowl, combine 2 tablespoons of olive oil and 1½ tablespoons of ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.

Fry the Bacon: Heat a skillet over medium heat and fry 8 slices of bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.

Cook the Chicken: In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.

Toast the Buns: Buns: I like to use homemade hamburger buns, but any sandwich bun will work, so use whatever you have on hand. Carefully wipe the pan clean using paper towels, then toast 4 hamburger buns in it for 1 minute or until they are golden brown.

Spread with Ranch: Spread ½ cup of ranch dressing on the bottom halves of the toasted buns, and then top them with 1 cup of shredded lettuce.

Assemble the Sandwiches: Slice the chicken and place the slices on top of the lettuce. Then, add 4 slices of cheddar cheese and 8 slices of cooked bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.

How to Store and Reheat

To prep for lunch, wrap the sandwich tightly in parchment paper or aluminum foil, or place it in a sandwich container for up to 24 hours. If possible, keep the ranch dressing and other wet components separate until ready to eat to prevent the bread from becoming soggy. Assemble and reheat when ready to eat.

Serving Suggestions

This chicken bacon ranch sandwich is great with a green goddess salad, some creamy coleslaw, or a light bowl of cabbage soup. For a heartier meal, serve with fries or my favorite ranch potato salad.

More Chicken Sandwich Recipes To Try

Dinners

Chicken Salad Sandwich Recipe

Dinners

Crispy Chicken Sandwich

Dinners

Chicken Cordon Bleu Sandwich

Chicken

Chicken Alfredo Sandwich (Crockpot Recipe)

The post Chicken Bacon Ranch Sandwich appeared first on The Cookie Rookie®.

This soup is everything I love about chicken enchiladas in an easy one-pot meal! I raided my pantry for all the best Mexican spices, plus canned tomatoes and beans, to create a delicious soup base. Tender chicken and rich, tangy cream cheese really bring this soup together. So yummy!

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Chicken Enchilada Soup Recipe

This chicken enchilada soup is smoky, a little spicy, and super rich and creamy thanks to my secret ingredient—cream cheese!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Soup

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 bowls

Calories 381kcal

Author Laurel Perry

Equipment

• Dutch Oven

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion diced
• 1 jalapeño pepper seeded and diced
• 2 cloves garlic minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1½ teaspoons kosher salt
• 2 cups low-sodium chicken broth
• 15 ounces canned fire-roasted diced tomatoes (1 can)
• 15 ounces canned black beans drained and rinsed (1 can)
• 1 cup frozen corn
• 2 boneless, skinless chicken breasts
• 8 ounces cream cheese cut into cubes (1 brick)

Optional Toppings

• Tortilla strips
• Fresh cilantro
• Lime wedges

Instructions

• Heat the oil in a large Dutch oven set over medium heat. Once hot, add in the onion and jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.
  1 tablespoon vegetable oil, 1 yellow onion, 1 jalapeño pepper
  
• Add in spices: the garlic, cumin, chili powder, smoked paprika, garlic powder, salt, and cook until fragrant, about 1-2 minutes.
  2 cloves garlic, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 1½ teaspoons kosher salt
  
• Stir in the chicken broth, fire roasted tomatoes, black beans and corn.
  2 cups low-sodium chicken broth, 15 ounces canned fire-roasted diced tomatoes, 15 ounces canned black beans, 1 cup frozen corn
  
• Nestle the chicken breasts down into the soup. Bring the soup to a boil, cover and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.
  2 boneless, skinless chicken breasts
  
• Remove the chicken and set aside until cool enough to handle. Shred it into bite sized pieces with two forks.
  
• Return the chicken to the pot and add the cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted.
  8 ounces cream cheese
  
• Serve with your favorite garnishes.
  Tortilla strips, Fresh cilantro, Lime wedges

Video

Notes

• Nutritional information does not include optional ingredients.
• I like to use vegetable oil because it has a neutral flavor and a high smoke point.
• To save time, I grab a rotisserie chicken from the store and stir it in at step 6.
• To cook in a crockpot, add everything to the pot except the cream cheese, corn, and black beans. Cook on low for 6 hours. Turn off the heat, shred the chicken, and add the corn, black beans, and cream cheese.

Nutrition

Serving: 1bowl | Calories: 381kcal | Carbohydrates: 28g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 1223mg | Potassium: 801mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1414IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 3mg

How to Make Chicken Enchilada Soup Step by Step

Sauté the Veggies: Heat 1 tablespoon of vegetable oil in a large Dutch oven set over medium heat. Once hot, add in the 1 diced yellow onion and 1 seeded and diced jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.

Season the Veggies: Add in 2 minced cloves of garlic, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and 1½ teaspoons of kosher salt, and cook until fragrant, about 1-2 minutes.

Stir in the Broth: Stir in 2 cups of low-sodium chicken broth, 15 ounces (1 can) of fire-roasted diced tomatoes, 15 ounces (1 can) of drained and rinsed black beans, and 1 cup of frozen corn.

Simmer the Soup: Nestle 2 boneless, skinless chicken breasts down into the soup. Bring the soup to a boil, cover, and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.

Shred the Chicken: Remove the chicken and set aside until cool enough to handle. Shred it into bite-sized pieces with two forks.

Thicken the Soup: Return the chicken to the pot and add 8 ounces (1 brick) of cubed cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted. Serve with your favorite garnishes.

How to Store and Reheat

Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat, stirring often, until warmed through, or microwave individual bowls until warmed through. I do not recommend freezing this soup, as the cream cheese tends to turn grainy once thawed.

Serving Suggestions

I like to serve my chicken enchilada soup with tortilla strips, fresh cilantro, and lime wedges. It’s a great meal in a bowl, or you can serve smaller portions alongside a vegetarian main, like this stuffed pepper casserole. I also love adding it to my street corn nachos as a side dish!

More Creamy Chicken Soup Recipes to Try!

Dinners

Creamy Chicken Soup Recipe

Soups

Creamy Chicken Tortilla Soup

Soups

White Chicken Lasagna Soup

Soups

Chicken Mac and Cheese Soup (Macaroni Soup)

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Buttermilk fried chicken has a special place in my heart, but I wanted to make it spicy and turn it into a sandwich all in one go. I just love the sweet-and-spicy flavor of hot honey, and it’s so perfect on this spicy chicken sandwich! My homemade mayonnaise forms the creamy base of the garlic mayo while my homemade pickles add a tanginess that balance out the sweet and spicy flavors.

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Hot Honey Chicken Sandwich Recipe

This hot honey chicken sandwich is topped with hot honey sauce and garlic mayo for a spicy chicken sandwich that is packed with flavor!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, Sandwiches

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Marinade Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 sandwiches

Calories 921kcal

Author Sabine Venier

Equipment

• Deep Fryer OR
• Dutch Oven

Ingredients

For the Chicken

• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon ground paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 boneless, skinless chicken breasts cut in half horizontally to have 4 fillets

For the Hot Honey Sauce

• ½ cup honey
• 3 tablespoons hot sauce
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon ground cayenne pepper
• ¼ teaspoon garlic powder

For the Garlic Mayo

• ½ cup mayonnaise
• 1 clove garlic pressed or finely minced
• 1 teaspoon fresh lemon juice

For the Breading

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For Frying and Assembly

• 4-6 cups vegetable oil for frying
• 4 brioche buns toasted
• Lettuce leaves
• Pickles

Instructions

• In a bowl, mix buttermilk with hot sauce, paprika, garlic powder, salt, and pepper. Add the chicken and let marinate for at least 30 minutes, or overnight in the fridge.
  1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 boneless, skinless chicken breasts
  
• While the chicken is marinating, combine honey, hot sauce, red pepper flakes, cayenne pepper, and garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool.
  ½ cup honey, 3 tablespoons hot sauce, 1 tablespoon crushed red pepper flakes, 1 teaspoon ground cayenne pepper, ¼ teaspoon garlic powder
  
• In a small bowl, add the mayonnaise, garlic, and lemon juice and stir to combine. Set aside.
  ½ cup mayonnaise, 1 clove garlic, 1 teaspoon fresh lemon juice
  
• Mix the flour, cornstarch, cayenne pepper, salt, and pepper in a separate bowl for the breading. Set aside.
  1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground cayenne pepper, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  
• Heat the vegetable oil in a deep fryer or Dutch oven to 340°F.
  4-6 cups vegetable oil
• Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.
  
• Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.
  
• To assemble, spread mayonnaise on the bottom part of each toasted bun (brioche buns are my favorite because they have a great buttery flavor) and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun.
  4 brioche buns, Lettuce leaves, Pickles
  

Video

Notes

• Let the buttermilk drip off before adding the chicken to the flour mixture. If it is too wet, the flour will not stick properly.
• If you’re not using a deep fryer, make sure to check the temperature of the oil often with an instant-read thermometer. If the oil is too hot, it will burn the breading and leave the chicken raw. If too cold, the chicken will be greasy.
• Don’t overcrowd the fryer. This will drop the temperature of the oil, leading to soggy, greasy chicken.
• Place the fried chicken pieces on a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm while you finish frying the rest.

Nutrition

Serving: 1sandwich | Calories: 921kcal | Carbohydrates: 101g | Protein: 36g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 2130mg | Potassium: 745mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1434IU | Vitamin C: 13mg | Calcium: 162mg | Iron: 4mg

How to Make a Hot Honey Chicken Sandwich Step-by-Step

Marinate the Chicken: In a bowl, mix 1 cup of buttermilk with 1 tablespoon of hot sauce, 1 teaspoon of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper. Add 2 boneless, skinless chicken breasts cut in half to form 4 fillets and let marinate for at least 30 minutes, or overnight in the fridge.

Make the Hot Honey Sauce: While the chicken is marinating, combine ½ cup of honey, 3 tablespoons of hot sauce, 1 tablespoon of crushed red pepper flakes, 1 teaspoon of ground cayenne pepper, and ¼ teaspoon of garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool.

Make the Garlic Mayo: In a small bowl, add ½ cup of mayonnaise, 1 minced clove of garlic, and 1 teaspoon of fresh lemon juice and stir to combine. Set aside.

Make the Breading: Mix 1 cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of ground cayenne pepper, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper in a separate bowl for the breading. Set aside.

Bread the Chicken: Heat 4-6 cups of vegetable oil in a deep fryer or Dutch oven to 340°F. Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.

Fry the Chicken: Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.

Assemble the Sandwiches: To assemble, spread mayonnaise on the bottom part of each toasted bun and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun.

How to Store and Reheat

If you’re planning on leftovers, I recommend storing all of the components in separate airtight containers in the refrigerator and assembling just before serving. The chicken and sauces will all keep for up to 3 days in the refrigerator, and you can freeze the chicken for up to 3 months. Just let it thaw overnight in the refrigerator before reheating in a 350°F oven for 7-10 minutes.

Serving Suggestions

I love to eat a hot honey chicken sandwich with a big piece of cornbread and some honey butter—yum! It’s also good with more classic sandwich pairings, like french fries or coleslaw.

More Sandwich Recipes To Try

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Crispy Chicken Sandwich

Dinners

Chicken Cordon Bleu Sandwich

Dinners

Chicken Salad Sandwich Recipe

Dinners

Pulled Pork Grilled Cheese Sandwich

The post Hot Honey Chicken Sandwich appeared first on The Cookie Rookie®.

If you love Buffalo wings as much as I do, you’re gonna love these Buffalo chicken wraps. They’re packed with juicy chicken marinated in homemade Buffalo sauce, creamy ranch dressing (or blue cheese!), and crisp lettuce.

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Buffalo Chicken Wrap Recipe

Chicken breast marinated in spicy Buffalo sauce is rolled into flour tortillas with ranch dressing, lettuce, celery, avocado, and cheese to make these easy Buffalo chicken wraps.

Step-by-step photos can be seen below the recipe card.

Course Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinade Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 wraps

Calories 619kcal

Author Laurel Perry

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup Buffalo sauce (click for recipe!)
• 4 large flour tortillas
• ½ cup ranch dressing or blue cheese dressing
• 2 cups shredded lettuce
• ½ cup thinly shaved celery
• 1 avocado sliced
• 1 cup freshly shredded Colby jack cheese

Instructions

• Slice the chicken into strips and place them in a large bowl. Pour the buffalo sauce over the chicken and toss to coat. Marinate for at least 30 minutes and up to 24 hours.
  1 pound boneless, skinless chicken breasts, 1 cup Buffalo sauce
  
• Heat a large nonstick skillet over medium heat. Add in the chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8 minutes. Remove from the heat.
  
• Place a flour tortilla on your workstation. Spread with 2 tablespoons of the dressing.
  4 large flour tortillas, ½ cup ranch dressing
• Top with ½ cup shredded lettuce, 2 tablespoons shaved celery, ¼ of the avocado, ¼ cup shredded cheese and ¼ of the cooked chicken.
  2 cups shredded lettuce, ½ cup thinly shaved celery, 1 avocado, 1 cup freshly shredded Colby jack cheese
  
• Roll like a burrito, slice in half, and serve.
  

Video

Notes

• If making your own, the Buffalo sauce can be made in advance. It will keep in the fridge for up to 1 week.
• This Buffalo chicken wrap recipe is a great jumping-off point for customization. For fully loaded wraps, add some sliced red onions, coleslaw, and pickles.
• Or try adding extra veggies, like sweet corn and diced tomatoes, for a bit of southwestern flare.

Nutrition

Serving: 1wrap | Calories: 619kcal | Carbohydrates: 32g | Protein: 38g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 2804mg | Potassium: 867mg | Fiber: 6g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 8mg | Calcium: 326mg | Iron: 3mg

How to Make Buffalo Chicken Wraps Step by Step

Marinate the Chicken: Slice 1 pound of boneless, skinless chicken breasts into strips and place them in a large bowl. Pour 1 cup of Buffalo sauce over the chicken and toss to coat. Marinate for at least 30 minutes, or up to 24 hours (in the refrigerator).

Cook the Chicken: Heat a large nonstick skillet over medium heat. Add in the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8 minutes. Remove from the heat.

Assemble the Wraps: Place a flour tortilla on your workstation. Spread with 2 tablespoons of dressing, then top with ½ cup shredded lettuce, 2 tablespoons shaved celery, ¼ of a sliced avocado, ¼ cup shredded cheese, and ¼ of the cooked Buffalo chicken.

Roll the Wraps: Repeat with the remaining 3 wraps and ingredients, then roll each Buffalo chicken wrap like a burrito, slice in half, and serve.

How to Store and Reheat

Store leftover Buffalo chicken wraps tightly wrapped in plastic wrap or aluminum foil, in the refrigerator for up to 3 days. Enjoy cold, or reheat in the microwave or oven until warmed through.

Freeze Buffalo chicken wraps tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

There’s nothing better than an easy Buffalo chicken wrap with a side of sweet potato fries! The sweetness of the fries helps counteract the spicy chicken, and it makes me feel like I’m being healthy (even if I’m not)!

More Chicken Sandwich Recipes To Try

Dinners

Chicken Salad Sandwich Recipe

Dinners

Crispy Chicken Sandwich

Dinners

Chicken Cordon Bleu Sandwich

Dinners

Mexican Chicken Salad Sandwiches

The post Buffalo Chicken Wrap appeared first on The Cookie Rookie®.

When I was a kid, I loved garlic bread pizzas because they just seemed more fun than regular pizza, and I think my kids feel the same way. I know they love being able to pick their own toppings–though it’s usually just pepperonis or extra cheese.

Even though this recipe is just as easy as the ones I had after school (way back when), this version definitely taste even better. I think making the garlic butter from scratch is the real secret!

Tips for Beginners

• Use minced or pressed garlic. Fresh garlic cloves will have the most flavor, but those jars of minced garlic are great for convenience.
• Fresh parsley is used for the garlic butter, and as garnish. You can use your preferred herbs instead (basil, tarragon, or Italian seasoning if you don’t have fresh herbs).
• Store-bought jar of pizza sauce is easiest, or try making my homemade marinara sauce.

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Garlic Bread Pizza Recipe

Quick, easy, and fun to make, these French bread pizzas with homemade garlic butter, pizza sauce, and toppings are the perfect meal!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 744kcal

Author Laurel Perry

Ingredients

For the Garlic Butter:

• ½ cup salted butter softened
• 6 garlic cloves finely minced or pressed
• 1 tablespoon chopped fresh parsley

For the French Bread Pizzas:

• 1 pound French bread or Italian bread
• ½ cup pizza sauce
• 8 ounces low-moisture mozzarella cheese shredded
• 15 pepperoni slices
• 2 tablespoons parmesan cheese
• red pepper flakes optional
• chopped fresh parsley to garnish, optional

Instructions

• Preheat the oven to 400℉. Line a sheet pan with parchment paper and set aside.
• In a small bowl, mix together all the ingredients for the garlic butter.
  ½ cup salted butter, 6 garlic cloves, 1 tablespoon chopped fresh parsley
  
• Cut the bread in half lengthwise to make 2 long pieces, just like garlic bread.
  1 pound French bread
  
• Spread half of the butter mixture on each piece of bread. Place the bread, cut side up, on the prepared sheet pan. Bake for 5 minutes.
  
• Remove from the oven and spread ¼ cup pizza sauce on each bread.
  ½ cup pizza sauce
  
• Evenly divide the shredded mozzarella, pepperoni, and parmesan between the slices of bread.
  8 ounces low-moisture mozzarella cheese, 15 pepperoni slices, 2 tablespoons parmesan cheese
  
• Bake for 15-18 minutes or until cheese is bubbly and the edges of the bread are golden. Remove from the oven and let sit for 2-3 minutes.
• Garnish with red pepper flakes, parsley, and more parmesan, if desired. Slice and serve.
  red pepper flakes, chopped fresh parsley
  

Video

Notes

• A bakery style loaf with a soft crust is best for this recipe.
• For an uber fast dinner use frozen garlic bread in place of the bread and garlic butter mixture. If starting with frozen garlic bread, skip the garlic butter, then just add the pizza sauce, cheese, and toppings.
• Low-moisture, freshly-shredded mozzarella is best for this recipe. I also mix in some Parmesan.

Nutrition

Calories: 744kcal | Carbohydrates: 65g | Protein: 29g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1570mg | Potassium: 345mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1291IU | Vitamin C: 5mg | Calcium: 496mg | Iron: 5mg

How to Make Garlic Bread Pizza Step by Step

Make the Garlic Butter: Preheat the oven to 400℉. Line a sheet pan with parchment paper and set aside. Next, in a small bowl, mix together ½ cup of softened salted butter, 6 minced garlic cloves, and 1 tablespoon of chopped fresh parsley.

Slice the Bread: Cut a loaf of French bread in half lengthwise, to make 2 long pieces.

Spread on the Garlic Butter: Spread half of the garlic butter mixture onto each piece of bread.

Bake: Place the bread, buttered side up, on the prepared sheet pan, and bake for 5 minutes.  

Add the Pizza Sauce: Remove from the oven, then spread ¼ cup of pizza sauce on each piece of bread.

Add the Toppings: Evenly divide 8 ounces of shredded mozzarella cheese, 14-15 pepperoni slices, and 2 tablespoons of parmesan cheese between the 2 slices of bread. Then bake the French bread pizzas for 15-18 minutes, or until cheese is bubbly and the edges of the bread are golden. Remove from the oven and let them sit for 2-3 minutes.

Serve: Garnish the garlic bread pizzas with red pepper flakes, parsley, and more parmesan, if desired. Then slice and serve!

Topping Ideas

I love how versatile these easy garlic bread pizzas are–you can really get creative with the toppings, and make them however you like. Keep it classic with pepperonis, sausage crumbles, cheese, olives, or peppers. Or make them feel a little gourmet, with roasted garlic, feta crumbles, sun-dried tomatoes, pesto, or anything else you can dream up!

How to Store and Reheat

These are best served fresh after baking, but they can be stored wrapped in foil (or in an airtight container) in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to make them crisp again.

Serving Suggestions

These French bread pizzas make a fun lunch, snack, or easy dinner! Since they’re garlic bread and pizza in one, they’re great as a quick meal without any extras. For the little ones, I try to add some applesauce or sweet potato chips to the plate so they get some fruits and veggies in too. For myself, I toss up a greek salad or cucumber tomato salad.

More Fun Pizza Recipes To Try

• Pizza Bagels
• Pizza Sticks
• Texas Toast Pizza
• Pizza Cupcakes
• Air Fryer Pizza Rolls
• Pizza Sliders
• More Pizza Recipes

The post Garlic Bread Pizza appeared first on The Cookie Rookie®.

Whenever I want to switch it up from my go-to Tuscan chicken soup, I make this instead, and it always hits the spot. It’s a simple way to bring variety to our table while still serving a warm, comforting meal everyone loves. This traditional Ashkenazi Jewish dish is a classic Passover meal but also in everyday life. A classic chicken soup filled with tender vegetables and starchy dough balls.

The first time I made this, I was amazed at how simple it was. Matzo, an unleavened bread (bread made without a rising agent), is ground into a fine meal and mixed with eggs and butter (or fat) to form soft, pillowy dough balls. These delicate dumplings soak up the rich, flavorful broth as they cook, creating a perfect balance of lightness and heartiness. It’s a humble yet comforting recipe that transforms a few basic ingredients into something truly special.

What’s in This Matzo Ball Soup Recipe?

• Chicken Thighs: I love bone-in, skin-on chicken thighs for extra flavor and nutrients.
• Mirepoix: Classic mix of diced onion, carrot, and celery for a flavorful base.
• Garlic: Adds an earthy, savory flavor.
• Chicken Broth: I used a homemade chicken broth, but your favorite store-bought broth is fine.
• Eggs: Binds the dough ball ingredients together.
• Butter: Adds richness, flavor, and moisture to matzo balls. If you have access to it, schmaltz (rendered chicken fat) can be substituted for the butter in the matzo balls.
• Matzo Meal: Matzo meal serves as the foundation for matzo balls. If you can’t find it, simply grind matzo bread or crackers in a food processor until they reach the consistency of fine breadcrumbs.
• Baking Powder: Allows the balls to puff up in the soup. If you like denser balls, skip this step.

Tips For Success

• If the skin wraps around your chicken thighs, flip the thighs over and cook until the skin is brown. If the skin does not wrap around, remove from the pan. No need to cook the other side
• Mix just until combined to avoid dense matzo balls. Overmixing develops gluten, which can make the balls tough.
• Don’t skip refrigerating the matzo ball mixture. This step helps your matzo balls hold together.
• I like to keep my hands damp while shaping the dough balls to keep them from sticking.
• If it’s your first time making this, try cooking one matzo ball as a test to ensure it holds its shape and texture. If it’s too soft and falls apart, you need a bit more matzo meal.

How to Store

Prepare the broth and matzo ball mixture a day ahead and store them in the refrigerator to save time. For longer storage, cook the matzo balls, freeze them on a tray until firm, and transfer them to freezer bags for up to three months. Before serving, let them thaw overnight in the fridge.

Keep any leftover soup in an airtight container in the fridge, where it will stay fresh for up to four days.

Serving Suggestions

When I eat matzo ball soup, I’m looking for comfort. So if anything else gets added to the table, it’s got to be some potato latkes. Or I go deli-style, and pair it with a classic reuben and add homemade pickles for good measure!

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Matzo Ball Soup

It’s always the perfect time to enjoy a warm, cozy matzo ball soup. My husband and sons love the dumpling-like matzo balls swimming in hearty chicken soup. Whether for Passover, a weeknight dinner, or to soothe a cold, this classic dish always delivers comfort and flavor. It’s a family favorite we never tire of enjoying.

Step-by-step photos can be seen below the recipe card.

Course Appetizer, Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 448kcal

Author Laurel Perry

Ingredients

Soup

• 4 chicken thighs bone in skin on
• 1 yellow onion diced
• 2 celery stalks diced
• 2 large carrots diced
• 4 garlic cloves minced
• 6 cups chicken broth
• 2 cups water
• 5 sprigs fresh parsley
• 1 teaspoon salt
• ¼ teaspoon pepper

Matzo Balls

• 3 large eggs
• 3 tablespoons melted butter
• ¾ cup matzo meal
• 2 tablespoons chopped fresh dill
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1/2 teaspoon baking powder
• 3 tablespoons chicken broth or water

Instructions

• Heat a large Dutch oven over medium heat. Once hot, add the chicken thighs, skin side down. Cook until the fat has rendered and the thighs are deeply golden, 5-7 minutes. Set the chicken thighs aside and leave the rendered chicken fat in the pan.
  4 chicken thighs
• Add in the onion, celery, and carrot. Cook until softened, about 5 minutes. Add in the garlic and cook, stirring for another 60 seconds.
  1 yellow onion, 2 celery stalks, 2 large carrots, 4 garlic cloves
• Pour in the broth and the water. Add in the salt, pepper, and parsley. Give it a stir, and return the chicken thighs to the pot.
  6 cups chicken broth, 2 cups water, 5 sprigs fresh parsley, 1 teaspoon salt, ¼ teaspoon pepper
• Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
• While the soup cooks, start on the matzo balls. In a medium bowl, whisk the eggs and melted butter.
  3 large eggs, 3 tablespoons melted butter
• Add the matzo meal, dill, salt, pepper, and baking powder, and mix well. Mix in the broth. Cover and refrigerate for 30 minutes.
  ¾ cup matzo meal, 2 tablespoons chopped fresh dill, 1 teaspoon salt, ¼ teaspoon black pepper, 1/2 teaspoon baking powder, 3 tablespoons chicken broth or water
• Once the soup has simmered, remove the thighs to a plate. Shred the meat, discarding the skin and bones. Return the meat to the pot and cover with a lid to keep warm.
• Form the matzo mixture into 1-inch balls. Drop them into the soup and return it to a simmer. Cover and cook, maintaining a simmer, for 20 minutes without removing the lid.
• Serve with extra dill on top.

Video

Notes

• If the skin wraps around your chicken thighs, flip the thighs over and cook until the skin is brown. If the skin does not wrap around, remove from the pan. No need to cook the other side
• Mix just until combined to avoid dense matzo balls. Overmixing develops gluten, which can make the balls tough.
• Don’t skip refrigerating the matzo ball mixture. This step helps your matzo balls hold together.
• I like to keep my hands damp while shaping the dough balls to keep them from sticking.
• If it’s your first time making this, try cooking one matzo ball as a test to ensure it holds its shape and texture. If it’s too soft and falls apart, you need a bit more matzo meal.
• Prepare the broth and matzo ball mixture a day ahead and store them in the refrigerator to save time. For longer storage, cook the matzo balls, freeze them on a tray until firm, and transfer them to freezer bags for up to three months. Before serving, let them thaw overnight in the fridge.
• Keep any leftover soup in an airtight container in the fridge, where it will stay fresh for up to four days.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 33g | Protein: 37g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 253mg | Sodium: 1543mg | Potassium: 828mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5695IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 3mg

How to Make Matzo Ball Soup Step by Step

Brown the Chicken: Place a large Dutch oven over medium heat. When it’s hot, add 4 chicken thighs skin-side down. Cook for 5–7 minutes until the fat renders and the skin turns a deep golden brown.

Remove the Chicken: Remove the chicken thighs and leave the rendered fat in the pan.

Sauté the Mirepoix: Add 1 diced yellow onion, 2 diced celery stalks, and 2 diced carrots to the pan. Cook for about 5 minutes until softened.  Add 4 minced garlic cloves and cook, while stirring, for another minute.

Simmer the Soup: Once the garlic is fragrant, pour in 6 cups of chicken broth and 2 cups of water. Season with 1 tsp salt, ¼ tsp black pepper, and 5 sprigs of fresh parsley. Stir to combine everything and return the browned chicken thighs to the pot. Allow the soup to come to a boil, reduce to a simmer, cover, and cook for 30 minutes.

Combine the Wet Ingredients: Prepare the dough balls while the soup cooks. Grab a mixing bowl and whisk together 3 large eggs and 3 tbsp melted butter.

Prepare the Dough Balls: Mix ¾ cup matzo meal, 2 tbsp chopped fresh dill, 1 tsp salt, ¼ tsp black pepper, and ½ tsp baking powder into the egg mixture. Then, mix in 3 tbsp of chicken broth. Cover the mixing bowl and place in the refrigerator for 30 minutes.

Shred the Chicken: Return to the soup and remove the chicken thighs onto a plate. Shred the meat with 2 forks, discarding the skin and bones. Place the meat back into the pot and cover the soup so it remains warm.

Form the Matzo Balls: Take the matzo ball batter out of the refrigerator. Using your hands, form the mixture into 1-inch balls.

Finish the Soup: Drop the dough balls into the soup, cover the pot, and return the soup to a simmer. Simmer for 20 minutes. Serve up with extra fresh dill sprinkled on top, and enjoy!

More Soup recipes to try

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Tuscan Chicken Soup

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Cowboy Stew

Soups

Butternut Squash Soup

Soups

Bacon Beer Cheese Soup

The post Matzo Ball Soup appeared first on The Cookie Rookie®.