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This incredible Reuben Sandwich is stuffed to the brim on rye bread with layers of thinly sliced corned beef, plenty of Swiss cheese, sauerkraut, and dressing. Broiled until the cheese is melty and everything is warm and flavorful, this is one epic sandwich!

Sandwiches are the best because there are so many varieties, they’re easy to make and they taste amazing. Warm, cold, pressed, or so tall you can barely take a bite, we love them all! Level up your lunch game with these other great sandwich recipes: this irresistible Patty Melt, these Slow Cooker Philly Cheesesteaks, and this classic Monte Cristo Sandwich.

Reuben Sandwich Recipe

There is not much better than a drool-worthy reuben sandwich piled high with all the goods! Sandwiches don’t have to be ordinary or boring! There are so many combinations to customize your own creation and easily enjoy a wide variety of wonderful flavors.

These reuben sandwiches are an explosion of flavor, and they are really quick to make! Briny sliced corned beef is layered with melted Swiss cheese, tangy sauerkraut and topped off with creamy Russian dressing and toasted dark rye bread for the perfect bite every time. Make this a complete meal and serve it with French fries, creamy cucumber salad, or French potato salad.

Ingredients Needed

Super simple, yet so flavorful! This reuben sandwich recipe only requires 6 ingredients. You can definitely switch things up and use whatever you want, but listed here are the classics for the ultimate reuben. Exact measurements are listed below in the recipe card.

Dark Rye Bread: This type of bread has a slightly sweet and tangy flavor that is a delicious contrast to the salty meat.

Salted Butter: For toasting the slices of bread.

Meat: Use layers upon layers of sliced corned beef or pastrami.

Swiss Cheese: The classic choice for a reuben, and it melts perfectly in this sandwich.

Sauerkraut: Adds a flavorful kick of tang with acidic and salty notes.

Russian Dressing: Finish with Russian dressing, or use thousand island dressing.

How to Make a Reuben Sandwich

This is one of my favorite sandwich recipes because it is so easy and tastes SO good. We love to enjoy our sandwiches with a side of potato salad or some potato chips. You are sure to fall in love with this recipe, too! Here’s how it comes together:

Toast Bread: Butter the outsides of the bread and toast lightly in a skillet over medium-high heat, about 3 minutes.

Assemble: Spread a generous amount of Russian dressing on both untoasted sides of the bread. Layer 7 ounces of meat, sauerkraut, and swiss cheese. Keep the top off and broil the stacked half of sandwich until the cheese is melty, about 1-2 minutes. Keep an eye on it so it doesn’t burn!

Serve: Top with the second pieces of bread and slice in half. Enjoy warm!

These Crockpot Green Beans are perfectly tender, packed with flavor and so easy to cook in your slow cooker. All you need is 5 minutes of prep time to have a side dish that pairs well with almost any meal!

Cooking your side dish recipes in the crockpot is so convenient! It’s easy, hands-off and leaves the oven open for other dishes you might be preparing. For other crockpot sides, try these slow cooker cheesy ranch potatoes, amazing slow cooker macaroni and cheese or creamy crockpot mashed potatoes.

Crockpot Green Beans Recipe

A good side dish like Crockpot Green Beans can be the best part of the meal, especially when they’re this tasty! This recipe combines tender green beans with diced onion, garlic, parmesan cheese and plenty of bacon for an incredible complement to dinner! Whether you’re serving them alongside a simple weeknight meal or a holiday spread, they’re going to be a new favorite!

I just love how these turn out perfectly tender and packed with flavor. You simply can’t imagine how amazing these taste! A delicious side for any meal, and clean up is a breeze. These are especially great for cooking around the holidays because they don’t take up any precious oven space. I know your family will love them just as much as mine does!

Ingredients Needed

Not only is this crockpot green beans recipe so simple to make but the list of ingredients is short and sweet! See the recipe card below for a list of exact ingredient measurements.

Green Beans: You’ll need 2 pounds fresh green beans for this recipe.

Onion and Garlic: For wonderful aromatic savory flavor.

Parmesan Cheese: Green beans and grated parmesan cheese are a match made in heaven.

Chicken Broth: You’ll need two cups of chicken broth to ensure the green beans don’t dry out while cooking, and also it will add extra flavor.

Bacon: Adding in about 6 slices of cooked, crisp and crumbled bacon to cook with the green beans will really take these to the next level.

Salt & Pepper: To bring out all of the delicious flavors.

How to Make Crockpot Green Beans

These only take a couple of minutes to prep, and then the slow cooker does all of the work. If you want them to look uniform, cut the ends off of them before cooking. Here’s how everything comes together:

Combine & Cook: Add the onions, garlic, parmesan, bacon, chicken broth, and green beans to a 4-quart slow cooker. Season with salt and pepper as desired. Place the lid on top and cook on high for 2-3 hours, until the green beans are tender.

Serve: You may remove some of the broth before serving and add more crumbled bacon and parmesan, if desired.

Tender slow cooker kalua pulled pork is salty, smokey melt-in-your-mouth perfection. Enjoy authentic Hawaiian luau pork flavor at home with this super simple 3 ingredient masterpiece.

You don’t need a luau to enjoy Hawaiian cuisine and this moist kalua pulled pork. Serve with a side of Hawaiian sweet rolls, Hawaiian macaroni salad, and this incredible grilled pineapple for a complete island experience!

Slow Cooker Kalua Pulled Pork

Slow cooker kalua pulled pork is the easier version of authentic kalua pork. Traditionally, kalua pork is cooked in the ground, but this slow cooker is a great modern day method! With only 3 ingredients this is one of the easiest meals to make! It cooks low and slow to achieve the most tender results. You won’t believe it when you taste this explosion of salty and smokey flavor. And it’s a perfect recipe to make for a crowd!

Also known as kalua pig or Luau pork, kalua pulled pork is a staple at Hawaiian luaus. They carry on the tradition of cooking a whole pig in an underground oven filled with hot stones. The pig is generously salted and wrapped in banana leaves then lowered into the ground to smoke all day. This slow cooker method also requires all day to cook. You’ll want to plan ahead because to get that divine tenderness you’ll want the pork to cook for at least 16 hours. For more delicate juicy pork recipes try my carnitas, this Mississippi pork, or my sweet pulled pork!

Kalua Pulled Pork Ingredients

It doesn’t get any easier than a 3 ingredient recipe. Especially when the result is as incredible as this kalua pulled pork. Although there are only 3 ingredients, using the right ingredients will ensure that authentic kalua pork flavor.

Pork Butt Roast: This cut of meat is also called a pork shoulder roast. You can get one with the bone or without.

Course Hawaiian Salt: Hawaiian salt is loaded with minerals and is traditionally important in this recipe. Look for this in your specialty stores like Cost Plus World Market, or Trader Joe’s. You can also order it from Amazon. Use any kind of course salt like Kosher or Himalayan salt if you can’t find Hawaiian salt.

Liquid Smoke: Available at any grocery store near the BBQ sauces. It adds the signature smokey flavor to the pork so don’t skip this ingredient!

Kalua Pulled Pork Recipe

This kalua pork recipe is perfect for feeding a crowd. Super simple to make, but you definitely need to plan ahead! Prepare the pork the night before and allow it to cook all night. It’s SO worth the wait!

Place Pork in Slow Cooker: Spray the inside of the slow cooker with non-stick cooking spray. Place the pork in the slow cooker.

Season With Salt/Add Liquid Smoke: Sprinkle the salt on top of the pork and generously rub the salt on the pork. Pour the liquid smoke on top of the salted pork.

Cook: Cook on low for 16-20 hours. Yes, really that long! Turn the roast halfway through.

Shred: Once fully cooked, remove the roast and shred it with two forks. Remove any fat pieces as you shred the pork and discard them. Add the shredded pork back to the slow cooker. The pork will absorb the juices and flavor from the bottom of the slow cooker!

Enjoy: Enjoy the pulled pork over rice or served in a bun!

The crazy good combination you never knew you needed! Birria ramen features ultra-tender shredded chuck roast simmered to perfection with ramen noodles in a flavorful consommé soup base.

Need more birria in your life? Try these birria tacos next! They’re meaty, cheesy, and oh so delicious!

Birria Ramen Recipe

Birria ramen has been popping up everywhere recently. And for good reason! It combines tender and juicy birria meat with ramen noodles and a flavorful red chile sauce.

I remember when I first tried it, I was a little unsure about the combination, but it ended up being so good! It’s a delicious Mexican twist on a classic comfort meal! You’ll be hooked once you try it for yourself.

Birria Ramen Ingredients

Okay bear with me, I know this is a pretty lengthy ingredient list. But you’ll be making the birria meat from scratch and you need to infuse it with all of those tasty flavors!

For the Beef:

Boneless Chuck Roast: The main source of protein, cut into bite-sized pieces for quicker cooking and soaking up the flavorful broth.

Salt & Pepper: Simple seasonings to enhance the natural flavor of the beef.

Olive Oil: Used for searing the beef in!

Consommé/Sauce:

Dried Chiles: Guajillo and ancho chiles provide smoky and earthy depth to the birria ramen broth.

Onion & Tomato: Add sweetness, savory notes, and body to the sauce.

Garlic: Because everything is better with a kick of savory garlic flavor!

Spices: I used a blend of pepper, cumin, coriander, oregano, smoked paprika, and kosher salt.

Apple Cider Vinegar: Adds a touch of acidity to balance the richness and brighten the flavors.

Beef Broth & Water: Form the base of the flavorful consommé.

How to Make Birria Ramen

Season and Sear the Beef: Season the beef chunks with salt and pepper, heat the olive oil over medium high heat in a skillet. Sear the meat until it is browned on all sides but do not fully cook.

Add to Crockpot: Add the seared meat to a crockpot.

Preparing the Broth

Cut the stems off of the dried chilies and discard the seeds by shaking them out of the pods.

In a medium skillet, add the chiles, and cook for 1 minute on each side. Toast until fragrant and lightly toasted.

Bring 1 cup of water to a boil and remove from the heat. Submerge the chiles in the water and soak for 15 minutes while you prepare the rest of the sauce.

To the same skillet, add the oil and onion and tomato. Sauté for 4-5 minutes, stirring occasionally, until charred and softened. Add the garlic cloves and sauté until fragrant for 2 more minutes.

Transfer roasted vegetables to a blender. Strain the soaked chilies, and add them to the blender as well.

Add the pepper, cumin, coriander, oregano, smoked paprika, salt, apple cider vinegar, and beef broth to the blender with the rest of the sauce ingredients and blend until smooth.

Pour the sauce and 3 cups of water into the crockpot with the beef. Cover and set the crockpot to high, cook for about 4 hours or until the beef is easily shredded.

Remove the beef from the crockpot, shred it and set it aside. Add salt and pepper to taste.

Assemble the ramen

Cook the ramen according to the package directions and soft boil the eggs.

Pour about a cup of broth into a bowl, portion out some of the shredded beef into the bowl of broth.

To the bowl add a portion of the cooked noodles, a soft boiled egg cut in half, some jalapeno, cilantro and lime wedges and enjoy!

Slather this creamy donkey sauce on your next burger, or serve it with a side of fries! The roasted garlic in this flavor-packed condiment takes this sauce to the next level! Guy Fiery knew how to create a burger sauce the world can’t live without!

If you’re a sauce lover like I am then you’re in luck! I have some delicious homemade sauces for you to make for all your spreading and dipping needs. Try this tartar sauce for your seafood, or this copycat Cane’s sauce or mumbo sauce for burgers, fries, or chicken!

What is Donkey Sauce?

Guy Fieri is a famous TV chef known for the creation of this tasty donkey sauce! If you’ve ever watched the show, “Diners, Drive-ins, and Dives” then you LOVE Guy Fieri. His passion for classic diner food motivates people to try ANYTHING he approves. And his burgers and sauces are my first choice! I first fell in love with his burgers on a cruise with my family. Once I knew he could make a mean burger, I knew I had to make his signature donkey sauce! This creamy garlic sauce is the secret to a good burger! Anything made with slow-roasted garlic and mayonnaise is a win in my book. Guy Fieri’s donkey sauce is simple, but the flavors are mind-blowing! When we first slathered this sauce on our burgers we were hooked.

If you’ve never had donkey sauce, you’re going to love this copycat recipe. Smothered on top of a toasted bun is our favorite way to devour this donkey sauce, but feel free to enjoy it any way you like. More ways to use this incredible sauce at home is on this turkey burger, French fries, or these amazing homemade chicken tenders.

Ingredients to Make Donkey Sauce

All measurements are in the recipe card below! This donkey sauce is the perfect balance of creamy and savory flavors, but you can adjust the amount of each ingredient added to make it your own.

Roasted Garlic: Use 2 whole heads of garlic.

Mayonnaise: The creamy base to this donkey sauce.

Dijon Mustard: Adds a bit of tang to the sauce.

Worcestershire Sauce: The smokey flavor complements the sauce ingredients.

Salt and Pepper: To balance all the flavors!

Donkey Sauce Recipe

Once you have the garlic roasted, this donkey sauce recipe only takes 5 minutes to put together! Simply measure out all of the ingredients into a bowl then whisk to combine. You’re going to want to make a big batch to keep in your fridge. Follow the instructions below on the recipe card.

Roasted Garlic

Preheat Oven: Preheat the oven to 375 degrees Fahrenheit.

Cut Garlic Tops Off: Slice off about ¼-½ inch off the tops of 2 heads of garlic and place in a small foil-lined pan.

Drizzle with Oil and Salt and Pepper: Drizzle generously with olive oil and season with salt and pepper. Wrap tightly in the foil then place in the oven.

Roast and Cool: Roast for 60-90 minutes, until the garlic is golden brown and very soft. Remove from the oven and set aside to cool.

Sauce

Squeeze the Cloves: Once the garlic is cooled, squeeze the softened cloves into a small bowl until you have ⅓ cup of roasted garlic.

Mix With Sauce Ingredients: Add the mayonnaise, mustard, and Worcestershire to the bowl then mix until thoroughly combined. Season with salt and pepper to taste.

Serve and Enjoy: Serve immediately or cover and chill in the refrigerator until you are ready to use it.

This one-pot taco soup delivers all the bold, Tex-Mex goodness you love with simple pantry staples and minimal prep! Plus, it’s ready to go in 30 minutes. This is one of my family’s favorite dinners and I know you’ll love it just as much.

Looking for more hearty soups to warm you up from the inside-out this winter? Try these: 8-can chicken taco soup, chicken fajita soup, and 20-minute black bean soup!

Easy Taco Soup

I don’t know why it’s taken me so long to get this recipe on the blog. I make it for my family all the time. (And always have some left over to heat up in the fridge!) This quick and easy taco soup is hearty, flavorful and uses simple canned ingredients that you probably already have in your pantry!

And if you’re not already convinced, this taco soup recipe is the best because you make everything in one pot. Clean-up is a breeze! It all starts with some seasoned ground beef, combined with a beef broth and fire-roasted tomato base. Then you add all those veggies and beans to give it texture that’s out of this world! Serve with some tortilla strips and you have the perfect dinner for chilly nights.

Ingredients in Taco Soup

I love this taco soup recipe because it uses so many simple ingredients. It’s perfect for when you have leftover taco meat in the fridge! Just combine it with some beef broth, canned veggies, and you have a delicious, hearty dinner on your hands! Note: all measurements are in the recipe card below.

Lean Ground Beef: Besides all of the beans, this is your main protein source. If you’re wanting something leaner you can also use ground turkey.

Diced Yellow Onion: Aromatic foundation for building that classic taco base.

Minced Garlic: So your taco soup has the perfect savory flavor.

Taco Seasoning: Convenient blend of spices to season your ground beef with. Use premade taco seasoning or make your own blend!

Beef Broth: Liquid base for simmering and melding all the flavors.

Fire-Roasted Diced Tomatoes: Rich, smoky sweetness with a touch of char.

Canned Corn: Adds sweetness and texture. Drain before using.

Canned Black Beans: Nutty flavor and creamy texture, adding bulk and protein. Drain before adding.

Canned Pinto Beans: Earthy flavor and lots of fiber! Again, drain before you add these to your taco soup!

Green Chiles: Fiery kick to customize your spice level.

Mexican Hot Style El Pato Tomato Sauce: Tangy depth and a touch of heat (use milder options if preferred).

How to Make It

3 simple steps and ready in 30 minutes, this taco soup is the perfect weeknight meal. Really, all you have to do is combine all of your ingredients and let everything simmer to flavorful perfection!

Cook Ground Beef: In a large stock pot cook the ground beef and onion together over medium high heat. When the meat is evenly browned, add in the garlic and taco seasoning and sauté another minute, evenly incorporating the seasonings.

Add Broth and Vegetables: To the pot add the beef broth, tomatoes, corn, black beans, pinto beans, green chiles, and Mexican style tomato sauce.

Simmer: Bring everything to a boil then reduce the heat to low and simmer for about 10-15 minutes, just to incorporate and heat everything together.

Serve: Remove from heat and then serve with toppings if desired.

Chocolate sugar cookies are buttery, tender and melt in your mouth with each delicious bite! These are the perfect elevated cookies to cut out and frost for Valentine’s Day, or any day!

Cookies are the best dessert because everyone loves them and they work for any occasion! Next, try my favorite no-bake cookies, perfectly soft peanut butter cookies and these loaded ranger cookies that you will go crazy over! 

Chocolate Sugar Cookies

Incredible chocolate sugar cookies are just as heavenly as my classic sugar cookies but with a chocolate twist! Using simple ingredients and an easy baking process, you will satisfy not only your sweet tooth but your chocolate craving too! I love to get my kids in the kitchen with me and cut these into fun and festive shapes. You can even add frosting for an extra special touch.

These chocolate sugar cookies will definitely go fast at any gathering or party. They’re always a unique surprise because most people will serve something like chocolate chip cookies or brownies, so I love to bring this dessert. It never takes long for the rave reviews to start rolling in, and everyone asks for the recipe. In fact, because they are so adored, you might want to double the recipe. They keep for days and store well in the freezer, too!

Ingredients Needed

This chocolate sugar cookies recipe only requires a handful of basic baking ingredients, yet they come together for a delightful treat that is perfect for any occasion. Check out the recipe card at the bottom of the post for all of the exact measurements.

Unsalted Butter: It’s best to use unsalted butter, so that you have control over the amount of salt going into the recipe. Allow it to soften to room temperature before beginning the recipe.

Granulated Sugar: Sweetens the cookies without overwhelming the chocolate flavor.

Egg Yolks and Egg: To bind the ingredients together, and using plenty of egg yolks adds amazing richness.

Vanilla Extract: To enhance the flavor.

All-Purpose Flour: Use all-purpose flour for a tender cookie with wonderful texture in each bite.

Salt: Just a little bit of salt to bring all of the flavors together.

Baking Powder: Ensures these bake properly with the perfect spread and lift.

Cocoa Powder: For just the right amount of chocolate flavor.

How to Make Chocolate Sugar Cookies

These are so fun to make for the holidays or anytime of year! You can cut them into any shape, and even decorate them with icing. Follow the instructions below for how to make these cookies.

Prep: Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.

Beat Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.

Add Egg and Vanilla: Add in the egg yolks, egg, and vanilla extract and beat until combined.

Mix Dry Ingredients: In a medium bowl, sift together the flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the wet ingredients. Mix on medium-low speed to combine. Scrape down the sides and bottom of the bowl as needed, but do not over-mix.

Roll Dough and Cut Shapes: Lightly dust a clean surface with flour and roll out the dough to ¼ inch thick. Cut out your desired shapes and place the cookies on the prepared baking sheets, leaving 1 ½ inches between them. Gather the scraps of dough together and roll out again. Repeat until all the dough has been cut out.

Bake: Bake for 7-9 minutes, just until the centers of the cookies have lost their sheen and look matte. Remove from the oven and allow the cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.

Frost: Frost the cooled cookies with buttercream, royal icing, or any other frosting of your choice.

Deliciously sweet and creamy, this Strawberry Mousse is a dessert that looks impressive, yet is so easy to make. It tastes amazing, is bursting with fruity flavor, and would be the perfect treat for any occasion!

Strawberry desserts are some of my favorites! That fruity burst is just so delicious, and the pretty pink color makes them ideal for Valentine’s Day! Some of my go-to strawberry desserts is this strawberry trifle, this fantastic strawberry tart, or this irresistible strawberry tiramisu!

Strawberry Mousse Recipe

We cannot get enough of this Strawberry Mousse! With its velvety, light and fluffy texture along with great flavor, it’s always a hit. Not only is it a crowd-favorite, but it’s great for parities because it looks so pretty served in individual portions. Definitely add it to your menu for holidays like Valentine’s Day or Easter, or just make it to satisfy your sweet tooth. Each bite melts in your mouth with refreshing flavor and an airy consistency. So good!

The process and ingredient list is simple! It’s easy to mix up, you’ll just need to plan ahead for chill time. Spoon the mousse into clear glasses lined with sliced strawberries with a topping of whipped cream, strawberry powder and a strawberry on top for a dessert that everyone will be raving about!

Ingredients Needed

You only need 7 simple ingredients to make this strawberry mousse recipe. Friends and family will assume you spent hours making this elegant treat, but it’s so easy to whip up! Check out the recipe card at the bottom of the post for exact measurements.

Fresh Strawberries: The star ingredient of this mousse recipe! They provide the fruity base that tastes SO good. Be sure to use ripe, bright strawberries that are bursting with flavor. 

Granulated Sugar: For the perfect amount of sweetness.

Fresh Lemon Juice: Keeps the fruit flavor nice and bright!

Kosher Salt: A small amount will enhance the overall flavor.

Unflavored Gelatin: Ensures the mousse has a smooth and light texture. 

Freeze-Dried Strawberries: Mixed with the fresh strawberry puree, this will intensify the berry flavor even more. Plus, it makes the perfect garnish!

Heavy Whipping Cream: An essential ingredient to make the mousse wonderfully creamy and rich.

How to Make Strawberry Mousse

Making this strawberry mousse recipe is fuss-free and the results are gorgeous! We like to add sliced strawberries to the side of each glass for an impressive, yet simple presentation.

Blend: In a blender, blend the strawberries with the sugar, salt, and lemon juice until pureed. Strain through a fine mesh strainer.

Simmer: Add the strawberry mixture to a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes before whisking in the freeze-dried strawberry powder.

Bloom the Gelatin: Meanwhile, bloom the gelatin in ¼ cup cold water by adding the water to a small bowl and sprinkling the gelatin over the top of it. Let it sit for 5 minutes.

Chill: Add the gelatin to the strawberry purée and cook over low heat for 2 minutes, until gelatin is completely melted and the mixture thickens. Remove from the heat and transfer to a medium bowl. Cover and chill for at least 1 hour. 

Whip the Cream: When the strawberry mixture is done chilling, add the whipping cream to a large bowl and beat with a hand mixer or a stand mixer fitted with the whisk attachment until you reach stiff peaks. 

Mix Strawberry Mixture and Cream: Fold the strawberry mixture into the whipped cream until fully combined and no streaks of white whipped cream remain. Spoon or pipe the mouse into cups or bowls. Cover and chill for at least 2 hours. 

Serve: Top the chilled mousse with sweetened whipped cream, fresh strawberries, and a dusting of powder from freeze-dried strawberries if desired.

The most delicious twist on a classic appetizer! These Cajun deviled eggs are packed with a creamy blend of mayonnaise, mustard, paprika, hot sauce, and of course- a kick of Cajun seasoning. They’ll fly off the table!

These Cajun deviled eggs are so delicious, you won’t want them any other way. For another great switch up on this classic appetizer, try avocado deviled eggs!

Cajun Deviled Egg Recipe

Deviled eggs are a timeless party staple. But looking to switch things up? Spice up your appetizer spread with this Cajun twist that’s anything but boring. This recipe takes an already delicious appetizer and adds incredible flavor that will have your mouth watering.

The filling is made with bold flavors like paprika, hot sauce, and a secret weapon – Cajun seasoning. These deviled eggs are smoky, spicy, and guaranteed to be a hit. Seriously, once you try them like this, you won’t want them any other way. Cajun cooking seems to have this effect, no matter what it is you’re making!

Filling Ingredients

This Cajun deviled egg recipe is all about layers of flavor. Let’s break it down:

Eggs: The foundation of any deviled egg, large eggs provide a creamy canvas for the bold Cajun flavors.

Mayonnaise: Adds richness and helps bind the filling ingredients together.

Grainy Mustard: A welcome switch up from the typical yellow mustard, its tangy bite cuts through the richness of the filling.

Cajun Seasoning: This blend of spices (including paprika, cayenne pepper, black pepper, garlic, onion, and thyme) delivers the signature smoky heat of Cajun cuisine.

Hot Sauce: Adds a customizable level of heat. Go for a classic Louisiana hot sauce or use your favorite kind for a personal touch!

Apple Cider Vinegar: A bit of acidity balances the richness and brings out the other flavors in these Cajun deviled eggs.

Shallot: Finely minced, it adds a subtle oniony sweetness.

Paprika: Sprinkled on top so the deviled eggs have a picture-perfect finishing touch!

Green Onions: Optional, but another flavorful garnish.

How to Make Cajun Deviled Eggs

For an irresistible appetizer, give these fiery bites a try! They’re easy to make, fun to assemble, and (most importantly) will leave you and your guests wanting more.

Boil Eggs: Place the eggs in a medium pot and cover with at least 1 inch of cold water. Bring to a boil over high heat. Once the water is boiling, turn off the heat and cover. Let the eggs sit for 14 minutes before transferring them to an ice bath to stop the cooking.

Remove Yolks: Once the eggs are fully cooled, peel them and slice them in half. Remove the yolks and add them to a medium-sized bowl. Use the back of a fork to mash the yolks up as much as possible.

Add Flavorings: Add the shallots, mustard, mayonnaise, hot sauce, Cajun seasoning, vinegar, paprika, salt, and pepper to the egg yolks and mix until combined.

Fill: Spoon, scoop, or pipe an equal amount of filling into the center of the egg halves. Top Cajun deviled eggs with sliced green onions.

This amazing Korean Beef Bulgogi is easier than you think and doesn’t need any fancy ingredients. It’s a quick dinner that creates the most melt-in-your-mouth, flavorful beef! Perfect for busy families, it’s ready in 45 minutes with only 10 minutes of actual prep and cook time.

We have a lot of beef recipes on the blog that make for fantastic dinner options. Check out Thai Basil Beef, Slow Cooker Korean Beef, One Pot Beef Stroganoff, Garlic Herb Butter Tenderloin.

Korean Beef Bulgogi

If you are looking to switch things up for dinner with a recipe that’s easier than it sounds, this Korean Beef Bulgogi is the way to go! This Korean BBQ beef features strips of flank steak marinated to tender perfection in a sweet and savory sauce. Everyone in your family will be raving about it!

When I wanted to make this at home, I expected a long, complicated recipe with tons of ingredients that are hard to find. Because well, the flavors are so complex and the beef is so insanely tender. But the good news is, this Korean beef bulgogi uses a lot of simple ingredients, most of which you’ll have in your pantry!

Bulgogi Marinade Ingredients

It all starts with the marinade. A lot of recipes ask you to marinate overnight but if you are using beef, 30 minutes is enough in my opinion. (This is what makes this bulgogi recipe so quick and easy!)

Minced Pear: A staple in Korean cooking, pear is a great meat tenderizer and also adds flavor and sweetness. Normal pears work fine, but if you want a more traditional version of this dish, try using Asian pears! They have a little bit crunchier texture, more similar to an apple.

Minced Garlic: To infuse the beef with tasty savory flavor.

Grated Ginger: Keeps the flavor of the bulgogi light and bright.

Soy Sauce: The foundation of the marinade. Use low-sodium soy sauce if you don’t want things to be too salty.

Sesame Oil: Adds a nutty savory flavor and keeps things moist.

Sriracha: For just a touch of heat. You could also sub this out for a little bit of gochujang (Korean chili paste).

Lime Juice: The acidity helps to make the beef bulgogi extra tender!

Brown Sugar: Adds a little sweetness to balance out the flavors.

Seasonings: Onion powder and black pepper to enhance the overall flavor of the marinade.

Other Ingredients Needed:

Flank Steak: Thinly sliced in strips that are about the same size so they cook evenly.

Vegetable Oil: For cooking the beef bulgogi in.

Cooking Korean Beef Bulgogi

You can either cook this on a grill or on the stove. The slices of beef are really thin so they don’t take long at all to cook. (I’m talking sheer minutes here!) Make sure your grill or skillet is super hot and you have everything ready to go.

Prepare Marinade: In a large bowl, mix together the minced pear, garlic, ginger, soy sauce, sesame oil, sriracha, brown sugar, onion powder, and black pepper.

Marinate in Fridge: Add the thin slices of beef to the marinade bowl, cover and allow it to marinate for at least 30 minutes in the fridge.

Cook in Skillet: Once the beef has marinated, heat a large skillet over medium high heat. Add the oil and some of the beef, in a single layer, on the hot skillet. Cook for about 1-2 minutes on each side. Remove the cooked beef and set it aside while cooking the rest of the beef.

Serve: Serve over rice, top with sesame seeds if desired, and enjoy!