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Introducing the BEST twice baked potato casserole you will ever make! Loaded with tender baked potatoes, bacon, and cheese then baked together in a delicious creamy casserole.

I always have potatoes on hand because they are perfect for breakfast, lunch, and dinner. Some of our favorite recipes are potato-based and I know you’ll love them too! Make this hashbrown casserole for breakfast, this soup for lunch, or this steak bites and potatoes for dinner.

Twice Baked Potato Casserole

Skip the time it takes to load up each individual potato just to bake them twice! This easy twice baked potato casserole is the answer to giving you more time in the kitchen. Throw all of your ingredients into a bowl and mix until creamy. Place it into a casserole dish and you have a simplified version that everyone will love.

Let’s talk casseroles. There is just something so comforting and delicious about a warm homemade casserole. They’re also easy because it’s baked and served in one big dish. Easy for transporting and convenient for clean up. Try this incredible breakfast casserole, this popular chicken casserole, or my favorite poppyseed casserole. You will LOVE them all!

Ingredients Needed

This is all you need to make an irresistible twice baked potato casserole! The best part about this recipe is that you can prep the potatoes ahead of time! Then assembling the potatoes only takes minutes. You can find measurements for each ingredient in the recipe card below.

Russet Potatoes: Perfect for mashing, but any kind of potatoes will work.

Oil: For rubbing on the potatoes before they bake.

Bacon: Cooked and crumbled.

Butter: Salt butter is best in this recipe. Potatoes need a lot of salt and seasonings.

Sour Cream: Makes the potatoes creamy and delicious.

Half and Half: You can also use milk.

Cheddar Cheese: Cheese is a must with twice baked potatoes. The cheesy layer on top is my favorite!

Onion Powder: Adds flavor to the potatoes

Kosher Salt and Pepper: Season to taste.

Green Onions: Garnish with green onions on top!

Twice Baked Potato Casserole Recipe

This cheesy hashbrown casserole is something that anyone can make! It’s so easy but turns out perfectly every time. Your friends and family won’t be able to resist the creamy, cheesy goodness.

Preheat the Oven: Preheat the oven to 400 degrees Fahrenheit.

Prepare and Bake the Potatoes: Scrub the potatoes clean then wipe them dry and rub them with olive oil. Prick the potatoes with a fork to help release steam as they bake. Place them on a baking sheet and bake for 40 minutes, or until tender.

Cook the Bacon: Cook and crumble the bacon. Reserve 1/4 cup for the top of the casserole.

Adjust the Oven Temperature: Once the potatoes are done cooking, remove them from the oven then decrease the temperature to 350 degrees Fahrenheit.

Peel the Potatoes: Remove the skins from the potatoes. Cut them into chunks and add them to a large mixing bowl.

Add the Butter, Sour Cream, Half and Half, and Seasonings: Add the butter, sour cream, half and half, shredded cheese, onion powder, and salt and pepper.

Mix Potatoes and Ingredients: Smash the potatoes with a potato masher or electric hand mixer until combined and creamy.

Stir in the Cheese and Bacon: Fold in 1 1/2 cups shredded cheese and 1/2 cup bacon crumbles.

Add Potato Mixture to a Baking Dish: Add the potato mixture to a lightly greased 9 x 13 baking dish.

Top With Cheese and Bacon: Top the casserole with the remaining 1/2 cup of cheddar cheese and reserved bacon.

Bake and Enjoy: Bake for 25-30 minutes or until hot and bubbly.

Healthy and easy, these Chicken Lettuce Wraps are so fresh and delicious! They’re ready in under 30 minutes with a juicy chicken filling and crispy butterhead lettuce.

If there’s one thing that always a hit at the dinner table, it’s these chicken lettuce wraps. In fact, we have lots of lettuce wrap recipes on the site including shrimp, Tex-Mex, Asian and turkey lettuce wraps that you should definitely try!

Asian Chicken Lettuce Wraps

If you are looking for a low-carb, healthy recipe that always delivers and tastes amazing, these Chicken Lettuce Wraps should be on the top of your list. It’s a great way to get protein in, it fills you up but is low on carbs. So you can eat extras. I won’t tell! The filling is really versatile. You can use it with lettuce and serve it as these Chicken Lettuce Wraps, serve it with rice and turn it into an Asian rice bowl or even stuff it in rice paper for fresh and tasty spring rolls.

I also like to add veggies like carrots, bell peppers and mushrooms but that’s completely optional. These chicken lettuce wraps are super easy to customize, and even easier to devour! You’ll want them as an appetizer to go with all of your favorite Asian-inspired meals.

Ingredients for Chicken Lettuce Wraps

This is an easy recipe that doesn’t need a ton of ingredients. You’ll need ground or diced chicken. I prefer ground chicken since it cooks up really fast and doesn’t need any extra prep! In addition to this, you need a few more ingredients:

Ground Chicken: Ground chicken is the main protein base for the dish. You can also use ground pork, turkey, beef, or tofu for a different protein option.

Sesame Oil: Adds a nutty flavor to the dish.

Minced Garlic: Fresh is best!

Ground Ginger: Adds a spicy and warm flavor to the chicken lettuce wraps.

Shredded Carrots: Adds natural sweetness and crunch to the filling. You can also use other crunchy vegetables like bell peppers or water chestnuts.

Green Onion: So the filling has a mild onion flavor.

Homemade Teriyaki Sauce: A savory and slightly sweet glaze for the chicken. I like using homemade teriyaki sauce, but store-bought works, too! Some other substitutes you can use are soy sauce or hoisin sauce. Coconut aminos also work as a gluten-free alternative.

Butterhead Lettuce Leaves: Serve as the fresh, crisp wraps for the tasty chicken mixture.

Fried Rice Noodles and Red Cabbage (for serving): The finishing touch to add some texture to your wraps. Some other toppings you can try are sliced radishes, pickled carrots, bean sprouts, or chopped peanuts.

How to Make Chicken Lettuce Wraps

Make sure to wash your lettuce well, and then dry it with paper towels to get rid of any extra moisture. Putting together these chicken lettuce wraps is really quick and easy if you have all your prep in place beforehand. You only need a few minutes of cooking time since ground chicken cooks so fast. Be sure not to overcook it so your filling turns out tender and juicy, not dry!

Cook Chicken: Heat the oil to medium high heat in a large skillet. Add the ground chicken and cook through until no longer pink.

Add Sauce and Veggies: Stir in the teriyaki sauce, garlic, ground ginger, carrots, and onions.

Cook: Cook and warm through for 5 minutes.

Serve: Spoon into butter lettuce, serve with desired toppings, and enjoy!

Anything smothered with this flavor-packed cowboy butter will satisfy your tastebuds! Soft butter mixed with garlic, shallot, fresh herbs, and seasonings that take your butter up a notch. Enjoy on top of meat, slathered on bread, or melted on a baked potato.

Butter makes everything better! It’s the master of ingredients in the kitchen that I can’t live without. I have some incredible recipes you have to try with butter as the star of the show. Try these steak bites, this fish, or this delicious fried gnocchi with a brown butter sauce. You can thank me later!

What is Cowboy Butter?

Plain butter gets a whole new identity when it becomes cowboy butter! The addition of herbs, seasonings, and popular “cowboy flavors” enhance the taste of your butter and you won’t be able to get enough. The possibilities are endless and you’ll want cowboy butter melted on everything! This cowboy butter recipe is similar to compound butter, but even better!

Butter can take on the flavors of anything you add to it. It’s great for both savory and sweet recipes. And speaking of sweet recipes while we’re on the topic, here’s a sweet honey butter recipe you have to try! And for dessert, this butter pecan cake is a must because it also has a brown butter frosting. I’m telling you, butter can make some pretty incredible-tasting recipes!

Ingredients to Make Butter

Fresh herbs always liven up butter, but there are a few more key ingredients that make this cowboy butter amazing! It’s so simple and you will love the outcome. You can find measurements below in the recipe card.

Butter: You will want to use unsalted butter, and make sure to set it out at room temperature for a few hours so it’s nice and soft.

Lemon Zest and Juice: Citrus zest is a great way to liven up the butter! You could use lime instead, or go with a little lemon juice.

Garlic: Garlic in your butter is a no-brainer, it’s so good.

Shallot: Shallot adds a mild onion flavor to this butter.

Dijon Mustard: Just a little Dijon to give it some tang.

Parsley and Thyme: Fresh herbs add so much flavor to the butter! Experiment with other herbs like chives or rosemary. Any herbs would be delicious in this butter.

Smoked Paprika: I like smoked paprika, but feel free to use regular paprika.

Worcestershire Sauce: Adds to the cowboy flavor!

Salt and Pepper: To enhance flavor. Coarse salt and pepper really add to the texture.

Red Pepper Flakes and Cayenne Pepper: Both are optional but if you like a little heat it adds a kick to the cowboy butter!

Cowboy Butter Recipe

This cowboy butter recipe comes together so quickly! It’s an easy way to dress up your better and take it to a whole new level. Serve it at Sunday dinner or take it to a party with a loaf of sourdough and everyone will be impressed! Follow my easy step-by-step instructions below.

Soften the Butter: Soften the butter and mince the fresh herbs before assembling the cowboy butter.

Add and Mix the Ingredients Into the Butter: Add all of the ingredients to a medium bowl and mix until smooth and combined. The back of a fork works great but you can also use an electric hand mixer.

Serve: Serve the butter right away, chill in the refrigerator, or melt it into a sauce.

Enjoy With: Enjoy on your favorite meat, mashed potatoes, or slathered on top of rolls!

A creamy French steak sauce that you’ll want to put on everything! Bearnaise sauce is a tasty variation of hollandaise, infused with shallot, tarragon, and lemon!

A homemade sauce can take any meal from good to great. A few more recipes to try: hollandaise sauce, bechamel sauce, and white sauce!

Béarnaise Sauce Recipe

Béarnaise sauce is like an upgraded version of hollandaise sauce, adding a punch of tangy and herby flavors. The mix of shallots, tarragon, and white wine vinegar gives it some extra oomph. To make it, you carefully melt the butter, mix in those tasty seasonings, then whisk it up with egg yolks until it’s all smooth and creamy. Drizzle it over your grilled steak or chicken, and trust me, it’s a game-changer. Even seafood like lobster or salmon gets a tasty upgrade with this sauce! It’s so creamy and flavorful.

This sauce isn’t just for the main course – it’s the best addition to any dish. Whether you’re spicing up your eggs Benedict, or adding extra flavor to roasted veggies, bearnaise is the way to go. It’s a little pot of magic that turns ordinary meals into gourmet goodness.

Ingredients in Bearnaise Sauce

Bearnaise sauce uses a lot of simple ingredients, which is one of the things that makes it so great! The key here is making sure you add fresh shallots, herbs, and a splash of white wine to make the flavor pop. Find exact measurements in the recipe card below.

Unsalted Butter: Butter makes the sauce rich and delicious. I used unsalted butter since we add salt separately, but you can also use salted butter and just omit the extra salt.

Shallots: Shallots add a mild, slightly sweet onion flavor.

White Wine Vinegar: This adds a little tanginess and a nice sour touch to balance the richness of the sauce.

White Wine: For an extra bright, fruity flavor. Any dry white wine will work.

Fresh Tarragon: Tarragon is a special herb that adds a unique, slightly sweet and herbal taste to the sauce, making it stand out.

Peppercorns: Peppercorns bring a bit of spiciness, adding extra flavor to the sauce.

Lemon Peel: Lemon peel gives a fresh, citrusy taste that makes the sauce zesty and bright.

Egg Yolks: Egg yolks help hold the sauce together and make it creamy.

Salt: Salt makes all the flavors pop and enhances the taste according to what you like.

How to Make It

Bearnaise sauce can be a little tricky to get just right, but as long as you follow each step carefully yours will turn out perfectly! I’ve broken this recipe up into 2 main parts. Clarifying the butter, and preparing the rest of the sauce.

Clarify Your Butter

Melt Butter: Add the butter to a small saucepan and turn the heat as low as you can. This will melt the butter so slowly that the milk solids sink to the bottom and the fat will rise to the top.

Clarified Butter: After 10 minutes or so the butter will be completely melted. Then turn off the heat and carefully pour the fat into a separate container. Use a spoon to carefully spoon off the last bit of fat. Discard the remaining liquid. You now have clarified butter. Set aside until needed.

Prepare the Sauce

Cook Shallots and Herbs: In another small saucepan, add the shallots, white wine vinegar, white wine, 1 tablespoon of chopped tarragon, peppercorns, and lemon peel. Heat over medium until simmering, and then turn to low and cook until reduced by half.

Strain: Use a fine mesh sieve to strain out the solids, using the back of a rubber spatula to press out all the liquid. Discard the solids.

Simmer: Bring a medium-sized pot with 1-½ inches of water to a simmer over medium heat.

Prepare Eggs: Add the egg yolks and reduced liquid to a glass bowl large enough to sit on top of the pot of water without the bottom of the bowl touching the water. Place the bowl on the pot and whisk the egg yolks vigorously until they have thickened to a pale foam.

Add Butter: Remove from the heat and slowly add the clarified butter, while continuing to whisk vigorously. I like to place a damp towel or silicone pot holder under the bowl to help hold it in place while I do this.

Whisk: The bearnaise sauce will thicken as you whisk. If it becomes too thick, you can add a tablespoon or two of the hot simmering water. Be sure to whisk it as you add the water to avoid scrambling the eggs.

Add Seasonings: Once all the butter has been incorporated, add the remaining tablespoon of tarragon and salt to taste. Then serve immediately.

These Flourless Chocolate Cookies have a crispy meringue exterior, fudgy and brownie-like on the inside. They melt in your mouth and are insanely delicious!

Whether you are on a special diet or don’t have any flour on hand, flourless cookies are the way to go! Try out more recipes like these Flourless Peanut Butter Cookies, these Flourless Chocolate Brownies, or this incredible Flourless Chocolate Cake!

What are Flourless Chocolate Cookies?

Obviously, as the name says, these chocolate cookies don’t contain any flour which makes these a great gluten-free dessert. BUT… That is not what’s so special about them! Because these cookies use egg whites, their texture is to die for! The inside of the cookies has a delightful chewy texture, almost like a brownie. The outside of the cookie is crispy and resembles that of a macaron.

Not only are these chocolate cookies unlike any other that you’ve had, they are so simple to make! Using just six ingredients, the dough comes together in minutes. The cooking is quick and easy. Trust me, you don’t want to miss out on this recipe!

Ingredients in Flourless Cookies

These flourless chocolate cookies only require a few simple ingredients, yet they make a delicious and sophisticated cookie that is perfect for any occasion. Check out the recipe card at the bottom of the post for all of the exact measurements.

Semi-Sweet Chocolate: Using semi-sweet chocolate creates the perfect balance.

Egg Whites: Let your egg whites come to room temperature before mixing them in.

Cream of Tartar: This gives the cookies a chewy, brownie-like texture on the inside.

Powdered Sugar: The confectioner’s sugar makes these cookies nice and sweet.

Cocoa Powder: This adds the perfect chocolate flavor to the dough.

Chocolate Chunks: An added touch, the chocolate chunks take this cookie to the next level.

How to Make Flourless Chocolate Cookies

The process of making these cookies is even easier than making normal cookies. Not to mention, because these cookies don’t use flour, they can be served to everyone… Even your gluten-free friends!

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

Melt Chocolate: Melt the semi-sweet chocolate in the microwave in 30-second intervals until completely melted. Set aside and let cool while you whip up the egg whites. 

Whisk: In a large bowl, add the egg whites and cream of tartar. Use a hand mixer or stand mixer fitted with the whisk attachment to whip until foamy. Add the powdered sugar slowly while whipping. Whip until you reach medium-soft peaks. 

Sift and Whip: Sift in the cocoa powder and whip slowly until it is absorbed into the egg whites. The mixture will seem too soft to scoop into cookies, but it will thicken after the melted chocolate is added.

Add Chocolate: Fold in the cooled, melted chocolate until mostly combined. Add in the chopped chocolate and continue folding until completely combined. 

Scoop Dough: Use a large cookie scoop, about 2 1/2-3 tablespoons, to scoop the dough onto the prepared baking sheets, leaving at least 2 inches between them. 

Bake: Bake for 10-11 minutes. The tops should crackle and the edges should be set. Remove from the oven and let the cookies sit on the baking sheet for another 10-15 minutes, until cooled. They will continue to bake and set up as they cool down.

Romano-crusted chicken filets served with tangy marinara and spaghetti noodles. Chicken Romano is golden, crispy, flavorful, and sure to be your family’s new favorite meal.

When you’re wanting a hearty meal, you really can’t go wrong with Italian. If you love Chicken Romano, you’ll also have to try chicken marinara, stuffed Tuscan garlic chicken, or chicken francese!

Crusted Chicken Romano

Chicken Romano is easily my favorite dish at Cheesecake Factory and just an amazing dish in general. When I think of the perfect comfort meal, golden, crispy chicken and heaps of noodles come to mind. Chicken Romano is all of that and more! It’s such a delicious recipe.

Not only is each chicken cutlet coated in breadcrumbs, but a generous layer of shredded Romano which makes every bite a DREAM! The perfect combination of crispy and cheesy. Serve up your chicken with some spaghetti noodles and your favorite marinara, and bam! The perfect Italian dinner that everyone will love.

Ingredients Needed

The best part about this Chicken Romano recipe? It looks and tastes fancy, but is made from super simple ingredients. So simple that you probably have most of them in your pantry right now! Exact measurements are in the recipe card below.

Chicken Cutlets: These are basically thin slices of chicken breast. If you can’t find chicken cutlets at the store, pounding regular chicken breasts thin will give you the same result.

Eggs: Think of eggs as the glue that helps the tasty breading stick to the chicken.

Grated Romano Cheese: The star of the show! If you can’t find plain Romano at your local grocery store, a parmesan-romano blend or Italian cheese blend will work as well.

Panko Breadcrumbs: These breadcrumbs give the chicken a nice, crispy crust. I used plain breadcrumbs but seasoned Italian breadcrumbs will also work.

All-Purpose Flour: Flour is like the base coat that helps everything else stick to the chicken.

Salt and Pepper: Basic seasonings to add an extra layer of flavor!

Vegetable Oil: This is what makes our chicken crispy and golden when we fry it.

Marinara Sauce: It’s the saucy goodness that brings all the flavors together. Use your favorite jarred marinara or make your own!

Spaghetti: A classic pasta that makes this dish a little more hearty and filling.

Extra Cheese on Top: Sprinkle a little more cheese on top to make it extra yummy and delicious!

How to Make Chicken Romano

It only takes 20 minutes to prepare these delicious crusted chicken filets. Cook up your favorite pasta while the chicken sears and you’ll have dinner ready in no time at all!

Prepare Breading Station: In a shallow platter or plate, whisk the eggs. Then in a separate platter or plate whisk together the cheese, panko bread crumbs, and flour. Have a third plate ready so it can hold the breaded chicken.

Dip in Eggs: One cutlet at a time, dip the chicken in the eggs, coating evenly. Allow the excess egg to drip off the cutlet before moving the chicken to the next platter.

Coat: Place the egg coated chicken cutlet in the cheese and flour mixture, coat all sides completely. Then place the breaded chicken onto the empty plate.

Sear: In a large skillet, heat the vegetable oil up over medium heat. Then once the oil has heated up, add the breaded chicken to the pan 2 cutlets at a time. Cook each cutlet for about 8-10 minutes per side. The internal temperature of the chicken should reach 165 degrees Fahrenheit.

Serve: Once all your chicken is cooked, serve over pasta with marinara sauce and grated Romano cheese. Garnish with fresh parsley or basil if desired.

Cowboy candy is a spicy and sweet condiment made from jalapeño peppers. The jalapeños are sliced and simmered in a mix of sugars, vinegar, and spices until they’re glossy and deliciously zesty. They’re the perfect addition to burgers, sandwiches, hot dogs, you name it!

Looking for more tasty condiments to spice up all of your favorite dishes with? Try these: jalapeno jelly, pickled carrots, or refrigerator pickles!

What is Cowboy Candy?

Cowboy candy is a spicy-sweet condiment that’s made from jalapeño peppers. The jalapeños are sliced and then candied in a mix of sugars, vinegar, and spices. If you’ve never tried cowboy candy before, I can see how it may seem like an unusual combination of flavors, but trust me on this one. It’s amazing! You can use it as a topping for nachos, in salads, on burgers, or even in appetizers to add a flavorful kick to your favorite dishes.

This is one condiment you won’t be able to get enough of. Swap out your typical relish and use cowboy candy instead! It has sweetness, spice, and everything nice! You’ll be addicted after you try it. It makes any dish taste gourmet and gives it the best complex flavor.

Ingredients in Cowboy Candy

Each of these ingredients adds its own flair to cowboy candy, creating that perfect blend of spicy, sweet, and a little extra something that makes it so tasty!

Jalapeno Peppers: Slice them up! Then when they’re cooked, they bring the heat that gives cowboy candy its spicy flavor.

Granulated Sugar: This is the sweet stuff that balances out the spicy jalapeños.

Brown Sugar: Adds a cozy, caramel-like sweetness to the mix.

Apple Cider Vinegar: Adds a little tanginess, keeping the flavor exciting and complementing the sweetness of the sugars.

Garlic: For a savory kick.

Chili Powder: Adds more spice and a deeper chili taste. Adjust depending on how hot you want your cowboy candy to be.

Turmeric Powder: Adds a golden color and also gives the cowboy candy a subtle earthy flavor.

Celery Seed (Optional): If you like a hint of crunch and a gentle celery taste, this is your guy. Optional, but adds a nice twist!

How to Make It

Now that you’ve got all of the ingredients lined up, here’s how to make a tasty batch of cowboy candy. You’re going to want to put this spicy-sweet condiment on everything!

Prepare Jalapenos: Cut off the jalapeño stems then slice them into uniform 1/8-1/4 inch rounds. Set aside. I recommend using gloves when working with hot peppers!

Sugar Mixture: In a medium saucepan, add the sugars, vinegar, garlic and spices. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 6 minutes.

Cook Jalapenos: Add the jalapeños, reduce the heat to medium and simmer until the peppers start to look shrunken and glossy, about 6-8 minutes.

Add to a Jar: Transfer the jalapeños to a pint-sized mason jar or glass container using a slotted spoon.

Cover With Syrup: Use a ladle to pour the leftover syrup over the jalapeños until they are submerged. Don’t fill them too much with the syrup because it will spill over when you add the lid.

Store in the Fridge: Cool to room temperature before covering with a lid and refrigerating.

A Croque Madame is a tasty French sandwich made with béchamel sauce, melty cheese, ham, and a sunny-side-up egg on top. You should definitely give it a try if you’re looking for a new delicious brunch recipe!

Looking for more tasty sandwiches to make for lunch? Try a homemade monte cristo, Cuban sandwich, or pork tenderloin sandwich!

Croque Madame Recipe

A Croque Madame is a ham and cheese sandwich with a twist. It’s got layers of ham and gruyere between crispy sourdough bread, but what makes it special is the creamy béchamel sauce poured on top, and a fried egg crowning it all. Doesn’t that sound like the best combination?

If you’re looking for a tasty lunch that’s a bit fancy but totally worth it, you should definitely try a Croque Madame. It’s seriously SO delicious, with that crispy bread, yummy ham and cheese, creamy sauce, and a delicious fried egg on top. It’s a French classic for a reason, and once you taste it, you’ll know why!

Ingredients You’ll Need

Ever wanted a fancy upgrade to your usual ham and cheese sandwich? That’s what a Croque Madame is all about. Let’s talk about the ingredients that make it so great.

Unsalted Butter: Adds a rich, creamy taste and helps in browning and flavoring the sauce and bread.

All-Purpose Flour: Thickens the sauce, giving it a smooth and creamy texture.

Milk: So the béchamel sauce is nice and creamy! It also enhances its flavor and thickness.

Salt and Black Pepper: To season your croque madame to taste!

Pinch of Nutmeg: Enhances the béchamel sauce with a subtle, warm, and slightly sweet flavor.

Good Quality Bread: Forms the main structure of the sandwich. I used sourdough bread, but French bread, brioche bread, or any other type of thick, crusty bread will work great.

Dijon Mustard: Adds a tangy and slightly spicy flavor. The perfect complement to the creamy cheese and salty ham! If you don’t have any Dijon on hand, you can also use regular mustard. The flavor will just be a little different.

Gruyere Cheese: Provides a milky, nutty flavor that complements the ham and balances the creaminess of the sauce.

Deli Ham: For some meaty, savory goodness!

Eggs: Not only add protein, but since they’re cooked sunny side up, add some moisture with that tasty runny center.

How to Make a Croque Madame

I know it looks like a lot of instructions for a sandwich, but trust me, it’s so worth it! Once you take a bite of your Croque Madame, you’ll be a believer! (And also want it all the time.)

Bechamel Sauce

Butter and Flour Mixture: In a small saucepan, melt the butter over medium-low heat. Add the flour and whisk constantly for about 2 minutes, until thick and bubbly and just starting to lightly brown.

Whisk in Milk: Slowly add the milk a little at a time while whisking constantly to prevent clumping. Increase the heat to medium and continue to whisk for 3-4 minutes until thickened and nearly boiling.

Add Seasonings: Add salt and pepper to taste as well as 1 pinch of nutmeg. Continue to whisk and cook for another 3-4 minutes.

Set Aside: Remove from the heat and set aside.

Sandwich Assembly

Preheat Oven: Set the oven to broil on high. Then heat a large nonstick skillet over medium high heat.

Toast Bread: Spread about 2-3 tablespoons of the butter evenly across each piece of bread, just one one side. Brown each piece of bread on the skillet on the buttered side, about 2-3 minutes.

Add Mustard: Place two pieces of your browned bread, toasted side down into a baking dish. Spread the Dijon mustard on the un toasted side of each piece.

Layer With Cheese: Add about ¼ cup of the shredded gruyère cheese onto each of the slices of bread. Pour some of the bechamel sauce onto the grated cheese, about 3 tablespoons on each.

Layer With Ham: Add 5 slices of the ham onto the sauce covered cheese, you can add more to each if you want more meat.

Top With Bread: Spread another 2 tablespoons of bechamel sauce onto the ham and top with the remaining 2 slices of bread, with the toasted side out.

Add More Cheese and Sauce: Spread the remaining shredded gruyere cheese on both sandwiches and top with another 2 tablespoons of bechamel sauce.

Broil: Place your Croque Madame sandwiches into the oven, on the center rack. Broil for about 2-3 minutes, or until the cheese has melted and has become browned and bubbly on top. Don’t over broil the sandwiches.

Fry Your Eggs: While the sandwiches are in the oven, heat the remaining butter in the skillet and fry the eggs, sunny side up. Add salt and pepper to taste.

Serve: When the croque madame sandwiches have come out of the oven, top them with the fried eggs, plate the sandwiches and serve with additional bechamel sauce.

Herb-crusted chicken breasts coated in mozzarella, parmesan, and Italian seasoning, all smothered in homemade marinara sauce. Baked chicken marinara is simple, comforting, and oh-so-delicious!

There’s something so comforting about baked chicken dishes. If you need more delicious hearty meals in your life, add these other recipes to the dinner lineup: honey butter baked chicken, parmesan chicken, and caprese chicken!

Baked Chicken Marinara

Chicken marinara is a simple, no-fuss dinner that’s an instant hit with everyone at the table. It’s simple chicken breasts made irresistible—coated in Italian spices, breaded, and smothered in a homemade marinara sauce. Then the melted mozzarella cheese on top is the perfect finishing touch!

Another reason why chicken marinara is the best? It’s super easy to make. From prepping the chicken to adding the sauce, the steps are simple. But what you get is a meal that’s super tasty for everyone. Serve it over your favorite pasta and with some breadsticks– your family will be begging for seconds!

Ingredients Needed

From juicy chicken breasts to flavor-packed Italian seasoning and, of course, the melty cheese, these are the essentials to create this hearty chicken marinara! Check out the recipe card below for exact measurements.

Chicken Breasts: The main protein of the dish. You can also use chicken thighs if you want!

Eggs: Help the breadcrumbs stick to the chicken. They also make the outside nice and crispy!

Panko Breadcrumbs: Special breadcrumbs that are crunchier and make the chicken coating more textured and crispy.

All-Purpose Flour: Mixed with the breadcrumbs to create the coating.

Italian Seasoning: A mix of dried herbs like oregano and basil that give the dish tasty Italian flavors.

Salt and Pepper: Basic seasonings that make the chicken taste even better.

Vegetable Oil: The oil that makes the chicken crispy and golden when frying.

Marinara Sauce: I recommend using homemade marinara sauce, but your favorite jarred marinara will also work.

Mozzarella Cheese: Melty cheese that’s gooey and creamy.

Parmesan Cheese: A salty, aged cheese that adds extra flavor. The perfect finishing touch!

Uncooked Pasta: I used spaghetti noodles, but any type of pasta will work here. Penne pasta is another great option because it traps all the tasty, cheesy sauce.

Let’s Make Chicken Marinara!

Grab those ingredients, because it’s time to make a knockout dinner! Chicken marinara is SO good. Simple to make, super hearty, and packed with cheesy tomato flavor. Even picky eaters in your family will be licking their plates.

Prepping the Chicken

Preheat Oven, Prep Baking Dish: Preheat the oven to 350 degrees Fahrenheit, prepare a 9X13 inch baking dish by spraying it with cooking spray.

Prepare Breading: In a shallow platter or plate, whisk the eggs. In a separate platter or plate whisk together the breadcrumbs, flour, Italian seasoning, salt, and pepper. Then have a third plate ready to hold the breaded chicken.

Dip In Egg: One cutlet at a time, dip the chicken in the eggs, coating evenly. Then allow the excess egg to drip off the cutlet before moving the chicken to the next platter.

Coat Chicken: Place the egg coated chicken cutlet in the cheesy breadcrumb mixture, coat all sides completely. Place the breaded chicken onto the empty plate.

Sear: In a large skillet, heat the vegetable oil up over medium heat. Once the oil has heated up, add the breaded chicken to the pan 2 cutlets at a time. Then cook each cutlet for about 4-5 minutes per side, just enough to brown each side.

Creating Chicken Marinara

Add to Baking Dish: Pour half of the marinara sauce into your prepared baking dish, place each breaded chicken breast into the baking dish in an even layer. Pour the remaining sauce over the chicken.

Top With Cheese, Then Bake: Sprinkle the mozzarella and parmesan cheese on top of the sauce covered chicken. Then cover the baking dish with foil and bake for 30 minutes.

Continue Baking: Remove the foil and continue baking for an additional 20-30 minutes. The internal temperature of the chicken needs to reach 165 degrees Fahrenheit.

Cook Your Pasta: While the chicken is baking, cook the pasta according to the package instructions.

Enjoy: Remove the chicken from the oven and serve over the cooked pasta. Top with fresh herbs if desired.

Make this easy tahini right at home with just sesame seeds and olive oil. This Middle Eastern condiment resembles the same texture as nut butter and is a staple ingredient used in sauces, savory dishes, and even desserts!

Making your own sauces is the best way to go, they’re fast, delicious, and oh-so-good! Homemade ingredients and sauces are also a great option for those times when the grocery store doesn’t have what you need. Try our favorite cheese sauce, Alfredo sauce, or yum yum sauce!

What is Tahini?

Tahini originated in the Middle East and is a common condiment made from toasted ground hulled sesame seeds. This earthy-flavored paste is mild in taste and is so versatile in recipes because it can enhance the flavors. Tahini is smooth and creamy in texture and its oil content makes it perfect for baked goods and dressings.

Tahini is an ingredient popular in Mediterranean and Middle Eastern cuisines. It has a mild nutty flavor and is commonly used to make dips and sauces like hummus, this tahini sauce recipe, and baba ganoush.

Ingredients Needed For Homemade Tahini

There are only two ingredients in this recipe for homemade tahini. You most likely already have the oil. That’s right, it only takes sesame seeds and olive oil to make tahini at home. If you have a hard time finding sesame seeds in bulk you can find them easily online. Check out the recipe card at the bottom of the post for exact measurements.

Sesame Seeds: Use hulled sesame seeds in this recipe! Toasting them helps prevent the tahini from tasting too bitter.

Olive Oil: Olive oil helps create the creamy texture of tahini because you can make it the exact consistency that you want.

Easy Tahini Recipe

Tahini can sometimes be an expensive ingredient so it’s very economical to make it at home! I love when I can make and use ingredients right at home especially when they can be hard to find. This tahini recipe is so easy to make at home that you won’t ever have to buy it again! And it’s way better than store-bought!

Toast the Sesame Seeds: Heat a large skillet over medium-high heat. Add the sesame seeds and spread them out evenly in a single layer. Toast until they are a light golden brown. Stir throughout the toasting process and watch them closely so they don’t burn. You will need to toast them in several batches.

Blend the Sesame Seeds: Slightly cool the toasted seeds then add them to a food processor or high-powered blender. Blend for 2-3 minutes or until the seeds are crumbly and dry.

Add the Olive Oil: Add in the olive oil and blend for 2-3 minutes until it forms a smooth paste. Add more oil if needed or desired for a runnier texture.

Store: Store in an airtight container in the refrigerator and use in recipes!