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Super flavorful Air Fryer Teriyaki Chicken cooks up perfectly every time! It’s tender and juicy on the inside, with a tasty teriyaki sauce coating the outside. Pair with rice and veggies for an easy meal on busy nights!

Ingredients Needed

Air fryer teriyaki chicken recipe is incredibly simple to make! You’ll just need a handful of basic ingredients to whip up a flavorful main dish that’s better than takeout. Scroll to the bottom of the post for exact measurements.

Boneless Skinless Chicken Breasts: Cut the chicken into small pieces to absorb the flavor and crispy from the air fryer.

Soy Sauce: Gives the marinade a delicious salty taste.

Brown Sugar: Provides a bit of sweetness to balance the savory flavors.

Vinegar: Use rice vinegar or apple cider vinegar to help tenderize the meat.

Garlic: Minced garlic is a must in any Asian glaze.

Sesame Oil: Gives the sauce an earthy, nutty flavor.

Ground Ginger: Adds a hint of warm spice.

Water & Cornstarch: Whisked together to thicken the sauce.

Garnish: Finish with sesame seeds and chopped green onions for extra flavor and texture.

How to Make Air Fryer Teriyaki Chicken

This baked teriyaki chicken is a family favorite, but I think I might love this air fryer version even more! It has the same great sweet and savory flavor and can be cooked in half the time! I know all you busy mamas need that in your life!

Prep: Cut the chicken into 2-inch pieces, then place the chicken pieces in a large bowl and set aside.

Combine: In a small bowl, combine the soy sauce, brown sugar, rice vinegar, garlic, sesame oil, and ground ginger. Reserve ¼ cup of the sauce and set aside.

Marinate: Pour the remaining sauce into the bowl of chicken pieces, then cover and marinate in the fridge for 20 minutes. 

Air Fry: Add the marinated chicken pieces to the air fryer basket. Space the chicken pieces evenly in a single layer. Close the basket and cook for 8 minutes at 375 degrees Fahrenheit. Open the basket and flip the chicken pieces. Close the air fryer and cook for an additional 8 minutes or until cooked through. The safe internal temperature should read 165 degrees Fahrenheit.

Heat the Sauce: Place the reserved ¼ cup of sauce into a small saucepan. In a small bowl whisk the water and cornstarch to make a slurry. Add the mixture to the sauce and whisk over medium heat until the sauce thickens.

Serve: Baste the chicken with the thickened teriyaki sauce. Serve the chicken over rice! Garnish with chopped green onions and sesame seeds. Serve over rice if desired.

Homemade cherry cordials are a tasty, nostalgic treat! They’re made with sweet cherries that are coated in a rich chocolate shell. Make them for Christmas or Valentine’s Day, and watch them disappear!

Cherry Cordial Ingredients

The ingredient list for this cherry cordials recipe is short and simple! Invertase is a unique ingredient, but you can easily find it at baking supply stores or online. Scroll to the bottom of the post for the exact measurements.

Maraschino Cherries: These sweet cherries add a juicy burst of flavor with each bite!

Water: Helps dissolve the sugar for the fondant.

Granulated Sugar: Sweetens the fondant mixture.

Light Corn Syrup: Keeps the filling nice and smooth.

Maraschino Cherry Liquid: Adds extra cherry flavor.

Invertase: Creates the signature gooey texture of the inside filling.

Almond Extract: For a warm, nutty flavor.

Chocolate: Use coating chocolate or almond bark to create the candy shell.

How to Make Classic Cherry Cordials

Don’t be intimidated by the number of steps in this recipe. The instructions are very simple and easy to follow. You’ll be biting into sweet, gooey cherry cordials before you know it!

Dry the Cherries: Drain the cherries and reserve the liquid. Lay the cherries out on a few layers of paper towels. Pat them dry well with a few more paper towels. Set aside.

Make the Fondant: Add the water, sugar, corn syrup, and cherry juice to a heavy bottomed saucepan. Heat over medium heat until boiling. Use a pastry brush to carefully brush water around the inside rim of the pan. This will melt any sugar granules into the pot.

Make the Syrup: Use a candy thermometer and cook the syrup until it reaches 240-244ºF, about 5-8 minutes.

Cool the Syrup: Remove it from the heat and pour it onto a small greased baking sheet. Let the syrup cool until it reaches 120ºF, about 20-30 minutes.

Beat the Syrup: Once cooled, transfer the syrup to a stand mixer bowl. Beat on medium speed with the paddle attachment until the syrup becomes opaque and runny. Pour into a container and store in the fridge until you are ready to dip your cherries.

Dipping the Cherry Cordials

Warm the Fondant: Before dipping, gently warm the fondant in 20-second increments in the microwave until it is runny and flows off a spoon in ribbons. You can also use a double boiler. Stir in the invertase and almond extract.

Dip in Fondant: Dip the cherries in the fondant. Let the excess drip off, and then wipe the bottoms on the side of the bowl.

Let Them Sit: Place the fondant dipped cherries on a greased baking sheet. Warm the fondant as necessary to keep it workable. The more it cools down, the thicker it will coat the cherries. Let them sit until fully set.

For the Chocolate Coating

Heat the Chocolate: Once the cherries have been dipped and the fondant is set, heat the coating chocolate in the microwave in 30-second increments. Stir well between each increment until all the chocolate is melted.

Dip the Bottoms: Dip just the bottoms of the cherries in the chocolate and place them on a parchment-lined baking sheet.

Dip the Whole Cherry: Once the bottoms have set, dip the whole cherry in the chocolate. Make sure they are fully coated and set on a parchment-lined baking sheet until fully set. Store in an airtight container for at least 48 hours or up to 3 weeks. This will allow the invertase to liquify the fondant before serving. You can check if they are ready by cutting open a cherry every other day or so until they have liquified to your preference.

Garlic butter pasta is a quick and simple dish yet packed with flavor. Angel hair pasta is bathed in a buttery garlic sauce and topped with Italian seasoning. It’s great to feed the kids or serve as a side dish.

Ingredients Needed for Garlic Butter Pasta

There are only a few simple ingredients that go into this recipe, and you probably already have them in your kitchen. For exact measurements, look for the recipe card at the bottom of the post.

Angel Hair Pasta: I like angel hair the best, but feel free to use whatever you have.

Chicken Broth: The noodles are cooked in chicken broth, making them extra flavorful.

Unsalted Butter: We will be adding seasoning and salt and pepper so I like to use unsalted butter to control the amount of sodium.

Garlic Cloves: For me, the more, the merrier! This recipe is oozing with garlic goodness!

Italian Seasoning: You can use store-bought or make your own with my homemade Italian seasoning recipe.

Salt and Black Pepper: Helps enhance all the other flavors in the dish.

How to Make Garlic Butter Pasta

This garlic butter pasta recipe couldn’t be easier. It’s so simple but tastes so good! All the decadent butter and garlic are the perfect paring with angel hair pasta. Whip this up for your kids on a busy weeknight.

Pasta: Cook the pasta according to the package instructions in the chicken broth until it is al dente. Don’t overcook the pasta; it will finish in the sauce. Drain the pasta, reserve ¼ cup of the broth, and set the pasta aside.

Butter & Garlic: Melt the butter over medium-high heat in the same pot. Add the minced garlic and cook for a minute or until it’s fragrant.

Garlic Butter Sauce: Whisk in the reserved broth, along with Italian seasoning, salt, and pepper. Add the cooked noodles to the sauce, stir, and cook to fully incorporate.

Combine: Cook the pasta in the sauce, stirring continually, until the noodles absorb the liquid and the sauce has thickened a bit, about 3 minutes. Remove the pot from heat and serve the pasta fresh.

Queso Fundido is a delicious cheesy appetizer with a kick of heat from the Mexican chorizo. It’s loaded with buttery, melty cheeses and covered in spicy chorizo sausage.

Ingredients Needed for Queso Fundido

The ingredients list is short and to the point! Grab yourself some Mexican cheeses and chorizo, and you’re ready to go! You can find the cheese in the Mexican section of the dairy aisle in most grocery stores. Scroll to the bottom of the post for exact measurements.

Shredded Chihuahua Cheese: Adds buttery flavor and a smooth, creamy, melty texture.

Shredded Oaxaca Cheese: Gives the dip its iconic melty texture! The slightly milky flavor balances out the other ingredients.

Cooked Chorizo: Adds a nice meaty pork texture and spicy flavor.

Corn Tortillas: Provides the perfect vehicle to scoop the melty, cheesy goodness and get it in your mouth!

How to Make Queso Fundido With Chorizo

You will be amazed at how easy this recipe is. You just heat the cheese in your oven, let it get all golden and bubbly, throw on the chorizo, and it’s ready to devour! Serve it with some of my flour or corn tortillas!

Bake: Preheat the oven to 350 degrees Fahrenheit. Butter or spray the inside of a medium sized oven safe skillet with pan spray. Add the cheese to the skillet and bake in the oven for 10-15 minutes or until the cheese is fully melted and bubbling around the edges.

Serve: Top with cooked chorizo and the toppings of your choice. Serve hot with corn or flour tortillas. If desired, toast them over an open burner for about 15 seconds on either side until very lightly charred.

Fall in love with the creamy, comforting flavors in this marry me chicken soup! It’s loaded with shredded chicken and tender noodles in a rich and creamy soup base. The irresistible flavors from the sun-dried tomatoes, garlic, and parmesan cheese take this soup over the top!

Ingredients to Make Marry Me Chicken Soup

These simple ingredients come together to create a cozy and delicious soup that everyone will love! This marry me chicken soup is creamy, savory, and so satisfying!

Olive Oil: Used to cook and soften the onion and garlic.

Onion: The onions get diced small but add lots of flavor!

Garlic: Fresh is always best!

Tomato Paste: Helps to thicken the soup.

Chicken Broth: The liquid base of the soup.

Shredded Cooked Chicken: I used rotisserie chicken, but any cooked leftover chicken will work!

Paprika: I love this seasoning in this soup! It’s delicious and adds a smokiness.

Dried Italian Seasoning: Adds Tuscan-inspired flavors to this soup recipe.

Sun-Dried Tomatoes: Drain the oil and chop it into bite-size pieces.

Egg Noodles: I love the tender egg noodles in this soup.

Heavy Cream: Thickens and adds creaminess, it’s SO delicious!

Parmesan Cheese: I prefer to grate fresh parmesan cheese because it melts the best!

Spinach: Baby spinach wilts down perfectly, but you can chop the spinach if you prefer.

Salt and Pepper: Season to taste and adjust the flavors to your liking!

Red Pepper Flakes: Optional for garnish and serving!

Marry Me Chicken Soup Recipe

Here’s how to make this easy marry me chicken soup in just 30 minutes! If your family loves “marry me” recipes then they’ll love this soup added to the dinner rotation.

Cook the Onion and Garlic: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and saute for 3-4 minutes, until softened and fragrant.

Stir in the Tomato Paste: Stir in the tomato paste and cook for 1 minute.

Add the Broth, Chicken, and Seasonings: Add the chicken broth, cooked chicken, paprika, and Italian seasoning then stir to combine.

Stir in the Sun-Dried Tomatoes and Noodles and Cook: Stir in the sun-dried tomatoes and noodles. Cook over medium-high heat until the noodles soften, about 10 minutes.

Stir in the Heavy Cream, Shredded Cheese, and Spinach: Stir in the heavy cream, parmesan cheese, and spinach. Heat until the cheese melts and the spinach has wilted. Season with salt and pepper to taste. Garnish with red pepper flakes and additional parmesan cheese then enjoy!

Starbucks copycat gingerbread loaf is the ultimate holiday treat! It’s coated in a simple cream cheese frosting and is full of warm spices and rich molasses flavor. Enjoy it for Christmas brunch or a sweet treat at night!

Ingredients ForStarbucks Gingerbread Loaf

I love whipping up this copycat Starbucks gingerbread loaf recipe during the holiday season! It’s perfect for potlucks, brunches and homemade gift-giving. Plus, it’s made with simple ingredients you probably already have on hand! You can find exact measurements in the recipe card below.

All-Purpose Flour: Gives the bread structure and tenderness.

Baking Powder: Makes the bread rise and get fluffy.

Spices: A mix of ground ginger, ground cinnamon, ground nutmeg, and ground cloves adds a cozy, warm flavor.

Salt: Brings all the flavors together.

Granulated Sugar: For the perfect amount of sweetness.

Oil: Adds moisture and richness.

Eggs: Help hold the ingredients together.

Applesauce: Keeps the quick bread moist and tender without having to use extra oil or butter.

Molasses: Adds a deep, caramel-like sweetness.

Vanilla: Use pure vanilla extract or make your own blend.

For the Frosting

This simple cream cheese frosting is the perfect topping for a spiced gingerbread loaf cake. It’s really good without the frosting, too!

Powdered Sugar: Makes the glaze nice and sweet, and also gives it a smooth texture.

Cream Cheese: Adds a rich, tangy flavor.

Vanilla Extract: Mix in a tsp for sweet warmth.

Milk: Gives the frosting the perfect texture.

How to Make a Gingerbread Loaf

This irresistible bread is so easy to make and smells wonderful while baking. Just follow these simple steps for major deliciousness.

Mix the Dry Ingredients: Preheat the oven to 350 degrees Fahrenheit, then spray a 9×5-inch loaf pan with non-stick cooking spray. Whisk together the flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.

Combine the Wet Ingredients: In a separate bowl, whisk the sugar, oil, eggs, applesauce, molasses, and vanilla.

Stir Batter Together: Using a spatula or spoon, add the flour mixture to the sugar and oil mixture. Mix until everything comes together into a batter.

Bake: Pour the batter into the prepared loaf pan and bake for 55-65 minutes. A toothpick inserted in the center should come out clean. Remove the loaf from the oven and let it cool completely before frosting.

Make the Frosting: For the frosting, using a hand mixer whisk the cream cheese until it is smooth. Add the vanilla, milk, and ¼ cup of powdered sugar, and mix until incorporated.

Frost the Loaf: Continue adding more powdered sugar until a soft frosting texture is reached. Frost the loaf when it is completely cooled.

This week’s meal plan is all about easy, flavorful dinners the whole family will love. It has all your comfort dishes that will make perfect leftovers!

What’s on the Menu?

The goal of this week’s meal plan? Keeping dinner simple, satisfying, and stress-free. Bonus: most of these recipes make enough for leftovers, so you’ll have a head start on lunches or another quick dinner later in the week!

Monday: Chicken Pot Pie Casserole

Tuesday: Slow Cooker Ragu

Wednesday: Mexican Street Corn Soup

Thursday: Saucy Asian Meatballs

Friday: Garlic Butter Chicken

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

Eggnog Poke Cake could not be more perfect for the holiday season! It combines the rich flavor of eggnog with the soft, moist texture of a classic poke cake. Add fluffy whipped topping and a sprinkle of nutmeg and cinnamon to really wow your family!

Ingredients You’ll Need

One of the best parts of this eggnog poke cake recipe is that the ingredients are SO simple! We’re using a box of vanilla cake mix for convenience, and the topping is made with instant vanilla pudding and whipped topping. The cake and the topping both call for eggnog for plenty of festive flavors! See the recipe card at the bottom of the post for exact measurements.

Cake Mix: A boxed vanilla cake mix is the base for this poke cake.

Oil: Add in a little vegetable oil for moisture.

Eggs: Three large eggs bind the cake mixture together.

Eggnog: You can use store-bought eggnog or use my delicious homemade eggnog for the best taste.

Topping

Ground Nutmeg: Adds a festive, warm flavor that pairs wonderfully with the eggnog.

Instant Vanilla Pudding: Mix the pudding with eggnog to create a creamy mixture that soaks into the cake’s holes.

Eggnog: Adds rich, creamy holiday flavor.

Whipped Topping: Makes a light, fluffy, sweet topping.

Ground Cinnamon: For dusting over the top.

How to Make Eggnog Poke Cake

If you’ve never baked a poke cake, then you should definitely try this eggnog version! My strawberry poke cake is a favorite in the summertime, but this one with eggnog mixed in is the perfect dessert for the holidays, and everyone will be so impressed!

Make the Cake Batter: Preheat the oven to 350 degrees Fahrenheit and spray a 9x13x3-inch baking dish with pan spray. Combine the cake mix, oil, eggnog, eggs, and nutmeg in a large bowl. Beat at medium-high speed for 2 minutes using a hand mixer or stand mixer fitted with a paddle attachment.

Bake the Cake: Pour the cake batter into the prepared pan and bake for 30-35 minutes, or according to the directions on the box of the cake mix. Remove the cake from the oven and let it cool completely.

Poke Holes: Once cooled, use the clean handle of a wooden spoon to poke holes all over the cake.

Make the Topping: In a large bowl, whisk the pudding, eggnog, and ¼ teaspoon nutmeg, then let sit for 5 minutes to thicken.

Add the Topping: Pour the pudding over the top of the cake, spreading it out evenly. Cover and then chill for about two hours to allow the pudding to fully set up. 

Add the Whipped Topping and Garnish: Before serving, top the cake with the whipped topping and dust the top with freshly grated nutmeg and ground cinnamon.

Cranberry salsa is a fresh cranberry mixture of sweet and savory that is laid over cream cheese. It makes for the BEST holiday appetizer! You can also serve it in place of cranberry sauce with your Thanksgiving or Christmas dinner.

Ingredients in Cranberry Salsa

Bring this cranberry salsa to your next holiday party. Try it out and then you will see how simple this cranberry salsa is to make this holiday season! See the recipe card at the bottom of the post for exact measurements.

Fresh cranberries: Using fresh cranberries is perfect for the season. Fresh and tart really add to this dish!

Granny Smith apple: This adds a great crunch to the texture.

Green Onions, Cilantro and Jalepeno: This is where the savory flavor comes in! They add a beautiful color as well as a little kick with the jalepeno.

Sugar: This adds some sweetness to counter the tanginess of the cream cheese.

Apple cider vinegar: I like that this adds a different taste to mix it all with.

Juice of one lime: A little citrus cools down the jalapeño.

Salt and Black Pepper: To taste!

Cream cheese: This will be in brick form, with the salsa added over top of it.

Let’s Make Some Salsa!

This fresh cranberry salsa recipe will blow you away with how good it is! It’s going to be a hit at any holiday party! Go ahead and try it, everyone is going to love it!

Add: In a food processor, add the cranberries, apple, green onion, cilantro, jalapeno, sugar, vinegar, and lime juice.

Blend: Pulse the ingredients until coarsely chopped. Season with salt and pepper to taste. Serve with crackers or pour over a block of cream cheese for dipping!

Chicken cordon bleu pasta is a creamy, flavorful dish that’s a fun twist on the classic. It combines savory ham, tender chicken, melty cheese, and delicious seasonings. Easy to make and sure to please!

Ingredients for Chicken Cordon Bleu

You likely already have most of the ingredients needed to make this dish, as they are simple and basic. In fact, it doesn’t take much at all to create this super yummy meal!

Boneless Skinless Chicken Breast: The perfect protein to absorb all the flavors and complement the ham, cheese, and pasta.

Salt & Black Pepper: To taste!

Cubed Ham: Gives the dish its signature smoky ham flavor and texture.

Olive Oil: Helps cook the chicken and ham.

Penne Pasta: Holds the sauce, allowing each bite full of creamy flavor and sauce.

Unsalted Butter: Used to cook the onions and create a roux to thicken the sauce.

Onion: Adds a wonderful savory flavor.

Garlic: Measure this with your heart!

All Purpose Flour: Creates a paste or roux, making the sauce thick and creamy.

Chicken Broth: Adds a depth of flavor to the sauce.

Half and Half: Makes the sauce creamy and smooth.

Dijon Mustard: Gives a sharp, robust, tangy flavor that is the perfect complement to ham and cheese.

Seasonings: Add some Dried Thyme and Dried Parsley to give the dish its signature flavor.

Swiss Cheese: This sweet, tangy cheese is the perfect complement to ham! I can’t get enough of this combination. If you like this combo as much as I do, try my ham and Swiss pinwheels, ham and Swiss stromboli, or my honey dijon ham and Swiss chicken.

Chicken Cordon Bleu Pasta Recipe

This recipe comes together in about 45 minutes. It’s perfect to make on busy weeknights. Serve it with my crock pot carrots and homemade crescent rolls. Let’s get started!

Prepare: Cut the chicken and then season with salt and pepper. Heat the olive oil in a large pot over medium-high heat.

Cook: Add the chicken and ham to the pot and cook, stirring occasionally, until the chicken is cooked through, about 5-8 minutes. Remove the chicken and ham from the pot and then set aside. While the chicken cooks, cook the pasta according to the package directions, drain, and set aside.

Cook: Using the same pot, add the butter and onion, then cook over medium-high heat until the onion is tender, about 3-4 minutes. Add the garlic and cook for 1 minute, until fragrant. Whisk the flour into the butter and onion mixture, creating a paste.

Add: Slowly whisk in the chicken broth and then the half and half. When the liquid is well incorporated and has created a sauce, add mustard, thyme, parsley, and additional salt and pepper to taste.

Stir: Return the chicken, ham, and cooked pasta to the pot with the sauce, stirring to coat everything in the sauce.

Cheese: Remove the pot from heat, and stir in the cheese until well incorporated and melted. Serve fresh!