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Compound butter is how you can take your appetizers and snacks to the next level! It’s basically just butter mixed with other ingredients (that can be sweet or savory) but you will be amazed at how much flavor it will add to your dishes. So set your butter out now to get softening and let’s make some fun and unique butter!

Ok, can you tell I’m a little too excited about butter? I recently shared a post about making your own homemade butter, and I just think this compound butter takes it to a whole other level. It’s perfect smeared on top of your Ribeye Steak or a simple piece of sourdough bread. There are so many uses for this recipe, you are going to love having this one stored in your cookbook!

What is Compound Butter?

We’ve kind of touched on what compound butter is already, but I want to do a deep dive. First of all, if you’ve ever tried flavored butter, you’ve had compound butter. It just means that flavors are being compounded, or added, on top of the regular thing. In this recipe I am showing you how to make a savory, herby compound butter that would be perfect on top of some smoked turkey or even over an air fryer steak! You could also do a sweet version, and I share more about how to do that below in my tip box.

There are a lot of reasons to make compound butter at home! First of all, it makes you look super fancy when you serve it to friends. And they won’t know your secret that it’s super easy to do at home! Remember when butter boards were a trend? This butter would be perfect smeared all over a board! If you aren’t into those, there are lots of fun and unique ways to enjoy this fun treat at home.

Ingredients

Fresh herbs and a little lemon zest are all you need to liven up this compound butter! It’s so simple, and of course there are many other ways you could flavor your butter. I talk more about other ingredient options down below in the tip box. 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.

Rosemary: Fresh rosemary is really flavorful and smells amazing, and adds so much flavor to the butter!

Parsley: It’s slightly peppery and earthy and really brings flavor to this butter.

Lemon Zest: 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.

Salt and Pepper: To enhance flavor.

Compound Butter Recipe

Compound butter is as easy as three steps! Just mix your soft butter in a bowl with your ingredients, then place it on plastic wrap or parchment paper to store. The last step is the one you’ve been waiting for- now eat it! This butter is amazing smothered on corn on the cob, or inside of your baked potatoes. I love herbed butter on my chicken, and this combination of flavors is perfect for any chicken recipe you have! You can also use it in sauces and dips that call for butter to kick up the flavor a notch.

Combine Ingredients: Combine the softened butter with all the ingredients until smooth.

Shape In Parchment: Spoon the butter onto a piece of parchment paper. Wrap the parchment around the butter and twist the ends to create a log of butter. Place in the refrigerator until chilled.

Enjoy: Remove when needed and slice off as much as desired.

This classic Southern dessert is a delicious combination of sweet, tangy, and buttery flavors all wrapped up in a flaky crust. Its custard-like filling has a smooth and creamy texture that will have you hooked. And the best part? Chess pie is super easy to make and only takes 10 minutes of prep!

With the weather being nice and warm, I’ve been wanting to break out my favorite summer desserts. I feel like pie is a must-make for any summer barbecue! Channel your inner Southern baker and try out this chess pie, or make a lemon or peach pie from scratch! Lemon chess pie is another great option if you want a little extra flavor.

What is Chess Pie?

Chess pie is a dessert that has its roots in the South, particularly in states like Virginia, North Carolina, and Georgia. The exact origin of the name is uncertain, but there are a few theories out there. Some say it comes from the saying “just pie.” Others believe that it comes from the term “cheese pie,” as the custardy filling has a similar texture to cheese. No matter what you want to call it, one thing is for sure! This pie is extremely delicious and easy to make.

The filling consists of just a few ingredients – sugar, butter, eggs, cornmeal, and vinegar – that are mixed together and poured into a pie crust. The result is a sweet and tangy filling that has a lovely golden brown, caramelized outside once it’s baked. It’s the perfect dessert for when you’re short on time or don’t want to spend hours in the kitchen. Plus, it’s versatile – you can enjoy it on its own, with a dollop of whipped cream, or with a scoop of ice cream. No matter how you choose to serve it, I know you’ll love its custard-like texture and sweet flavor!

Ingredients Needed

This is a popular dessert recipe because it uses so many simple, pantry staple ingredients. Pick up a refrigerated pie crust from the store, and you’ll probably have everything else you need ready to go at home! (If you’re feeling ambitious, you can also make your own crust! It’s a lot easier than you’d think.)

Unbaked Pie Crust: This is the shell that will hold your sweet, delicious filling. Whether you choose a storebought crust or make your own from scratch, a good, flaky crust is key to creating the perfect pie.

Melted Butter: This is what gives chess pie its rich, buttery flavor.

Large Eggs: Eggs are the glue that holds everything together in your pie filling. They also give it a delicious, custard-like flavor.

Granulated Sugar: Sugar adds sweetness and depth of flavor to the filling, and also helps to create a caramelized crust on top. (It’s so delicious!) You can use honey or maple syrup as a substitute as well.

Cornmeal: Gives the pie a little bit of texture and crunch. It also helps to thicken the filling and prevent it from being too runny.

All-Purpose Flour: Flour helps to thicken the filling and give it structure.

Salt: A pinch of salt helps to balance out the sweetness of the chess pie and bring out the other flavors in the filling.

2% Milk: Milk adds creaminess and richness to the filling. It also helps to create a smooth, velvety texture. I used 2%, but you can use whole milk, oat milk, or nut milk instead.

Vinegar: Vinegar adds a tangy, slightly acidic flavor to the filling.

Vanilla Extract: Vanilla extract adds a warm, sweet flavor to the filling. Try making your own blend at home using my recipe here!

How to Make Chess Pie

Only 10 minutes of prep and then it’s off to the oven! With how easy chess pie is to make, you’ll see why it’s such a popular Southern dessert! Sweet, creamy goodness made with minimal effort.

Prepare Crust: Prepare the homemade pie crust using my recipe, or use a store-bought pie crust if you’re short on time. Roll it out and place it into a pie dish. Finish the edges however you like!

Melt Butter: Melt the butter in a saucepan or in the microwave then allow it to cool.

Whisk Eggs: In a small mixing bowl whisk the eggs until blended well then set aside.

Dry Ingredients: In a large mixing bowl add the granulated sugar, cornmeal, flour, and salt. Stir until combined.

Combine With Wet Ingredients: Add the milk, vinegar, vanilla, and whisked eggs to the bowl of dry ingredients. Whisk together until incorporated.

Add Butter: Mix in the cooled butter until smooth and combined.

Add to Crust: Pour the batter into the prepared crust. Carefully place the pie on a baking sheet and into the preheated oven.

Bake: Bake for 45 minutes to 1 hour or the until edges are set. It’s normal for the center to wiggle slightly. Cover the pie with foil for the last 10 minutes if the edges of the crust are getting too brown.

Cool: Allow the pie to cool for 1 hour before slicing and serving. Dust powdered sugar on top of the pie before serving if you desire!

Store: Cover and store leftover pie in the refrigerator.

Lemon Garlic Parmesan Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp is cooked in a buttery lemon garlic sauce and then tossed in fresh parmesan cheese and pasta. It’s unbelievably good and sure to become a new favorite!

I love cooking shrimp because it cooks up so fast and it is such a crowd-pleaser! Even the kids love it no matter which way I make it.  If you are looking for some tried and true delicious shrimp recipes, then you’ve got to try this lemon garlic shrimp scampi, this creamy garlic shrimp alfredo pasta, or this creamy tuscan garlic shrimp.

Garlic Parmesan Shrimp Pasta

Say hello to your new favorite one pot meal! This seriously blew away our taste buds and became an instant favorite with the first bite. Rewind to the time I despised shrimp. Yes, I hated shrimp. But now, I am a firm believer in giving things a chance. And if you serve this to someone who can’t stand shrimp, then I can guarantee they will walk away saying it was the best shrimp they’ve ever had.

Why is this dish so amazing? The pasta, the sauce, the shrimp- it’s all cooked perfectly and seasoned just right. I absolutely love pasta for dinner, and this pasta is just fancy enough to serve to friends. It’s made with linguine pasta, which I absolutely love. I make creamy chicken mushroom florentine and Cajun sausage linguine with it, and I knew that pasta was perfect for this recipe. The shrimp is so good with it, and the lemon brings out all of the flavors in the shrimp and the pasta. You are going to love it!

Ingredients

The best part about this lemon garlic parmesan shrimp pasta is the list of ingredients. It’s simple, clean, and SO flavorful. You will definitely want to get linguine pasta, it’s absolutely my favorite! Spaghetti can work if you are in a pinch. You can find the measurements below in the recipe card.

Linguine Pasta: Thin, light noodles that are perfect paired with sauce and shrimp.

Olive Oil and Butter: Sauteing the shrimp in the combination of olive oil and butter is the key to a great texture in the shrimp!

Garlic: Add the garlic into the oil with the red pepper until fragrant.

Red Pepper Flakes: Adds a little heat and extra flavor.

Large Shrimp: The bigger size holds up better to the pasta.

Salt and Pepper: To taste.

Italian Seasoning: The Italian seasoning is the perfect flavor combination with this garlic-infused pasta sauce.

Baby Spinach: Add it at the end so you get a perfect wilt without it getting soggy.

Parmesan Cheese: Combine with the shrimp and pasta after they are cooked.

Lemon Juice: To taste (one tablespoon is a good place to start).

Lemon Garlic Parmesan Shrimp Pasta Recipe

The awesome thing about this meal is that it is cooked in just one pot. Only having to dirty one pot and deliver an amazing meal for the fam is maybe my favorite thing in the whole world. It just keeps me excited about cooking!

Cook Pasta: In a large pot cook the pasta in boiling water according to package directions. Then drain and set aside.

Saute Garlic and Red Pepper in Oil: Using the same pan, heat olive oil and 2 Tablespoons of butter. Then add the garlic and red pepper flakes and cook until fragrant.

Cook Shrimp: Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Then add Italian seasoning and spinach and cook until wilted.

Combine Pasta and Shrimp: Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Then stir until mixed and the butter is melted.

Enjoy: Add a dash of lemon juice and then serve while hot.

Tips for Making a 30-minute Meal:

Keep it simple! Stick to recipes and ingredients you are familiar with. Save your new ideas and ingredients for a day when you have a little more time.

Plan ahead. When you get home with groceries, go ahead and wash fresh produce, chop, make dressings, etc. that you will use later in the weeks recipes.  Then they are ready to grab when you need them quick!

Order matters. Start the oven and the water boiling first since these things take more time.  While they heat up you can be working on the next steps.

Substitute, swap or even omit ingredients you don’t have on hand or are time consuming to prep. If an ingredient doesn’t change the overall flavor of the dish, and will take extra time to work with or make, then change it or skip it.  Use something that is pre-made instead for example.

Ask for help. Delegate duties like chopping or making a side salad to get the work done quicker!

Spinach stuffed chicken breast is flavorful, filling, quick, and easy to whip up! Filled with tender spinach, cream cheese, and freshly grated Parmesan cheese, there is nothing boring about this chicken breast recipe.

I love chicken for dinner! What can I say, it’s a cheap and easy protein that can be used in so many different ways. If you are in the mood for more chicken recipes, you’ve got to try this Creamy Tuscan Garlic Chicken, this Crockpot Apricot Chicken, and this Chicken Francese.

Stuffed Chicken Breast with Spinach

You guys! The flavor on this spinach stuffed chicken breast is off the charts! Maybe you don’t always think of flavor when you hear chicken breast, but this recipe is about to break the mold. It’s easy, low carb, and yet so flavorful and filling. Not to mention you are getting plenty of veggies in with fresh spinach. This is not my first stuffed chicken breast recipe (try this stuffed Tuscan garlic chicken), but it might just be the best!

If you are new to the stuffed chicken scene, get ready for a real treat! It’s so much more fun to eat than a regular chicken breast. I feel like I’ve pretty much mastered moist chicken breast (just try this honey butter baked chicken recipe), but no matter how amazing the sauce is, nothing compares to cutting into a chicken breast that is FILLED with cream cheese. I mean, just total bliss! I absolutely love baked chicken, and this recipe is just to die for.

Ingredients

Here’s the good news, this spinach stuffed chicken breast recipe has really simple easy to come by ingredients. You can switch up the seasoning on this chicken however you like, I talk about other seasoning options down below in the tip box. You can find the measurements in the recipe box.

Chicken Breasts: You will need 4 chicken breasts for this recipe.

Olive Oil: I prefer the flavor of olive oil, but you can use whatever oil you prefer.

Shallots: They are sweet and have a subtle flavor that you’ll love! You could use an onion instead.

Garlic: Fresh garlic cloves bring out so much flavor in this chicken.

Spinach: You will cook fresh spinach until it’s perfectly soft, then add it to the cream cheese filling.

Salt and Pepper: To enhance all the flavors in the filling.

Oregano: I love the amazing smell and earthy flavor it adds.

Thyme: I think it pairs perfectly with chicken breast!

Red Pepper Flakes: This is optional, but I love the punch of flavor and heat that they add.

Cream Cheese: It’s the perfect option for the filling because it bakes really well and it’s tangy and sweet.

Parmesan Cheese: I love freshly grated Parmesan cheese in this recipe.

Spinach Stuffed Chicken Breasts

It’s so easy to make! You are going to be able to whip up this spinach stuffed chicken breast and have it in the oven in about 20 minutes. Make sure you plan just over an hour for the total cook time and preparation. Let’s get making this delicious chicken!

Prep: Preheat your oven to 375 degrees fahrenheit and prepare your chicken by drying each one off and cutting a pocket into each one. Set aside.

Cook Spinach: In a medium skillet over medium high heat, heat 1 tablespoon of oil and saute your shallots for about 3 minutes. Add in your garlic and chopped spinach. Then cook until your spinach has wilted. Then remove from heat.

Make Seasoning: In a small bowl, mix your salt, pepper, oregano, thyme, and red pepper flakes. Then divide this mixture in half.

Make Filling: In a medium bowl add your softened cream cheese, parmesan cheese, cooked spinach and shallots and half of your spice mix. Mix well to combine.

Season and Stuff Chicken: Rub the remaining 2 tablespoons of oil onto each chicken breast and then season each one with the remaining spice mix. Stuff each chicken evenly with the spinach and cream cheese mixture until it has all been used.

Bake: Place the stuffed breasts onto a 9X13 inch baking dish. Bake uncovered for 30-45 minutes, or until the chicken is cooked through and there is a nice brown crust on the top of each one.

Enjoy: Remove the chicken from the oven and serve fresh!

Get ready to indulge in the tastiest and easiest cheesecake you’ll ever make! My air fryer never fails to impress- this amazing dessert is another great recipe to add to the list! When you’re craving something sweet, air fryer cheesecake requires minimal effort and time, and is a great way to impress your guests or treat yourself to something special.

I love cheesecake in all its forms. A few fun varieties of this classic dessert to try are: mini cheesecakes, cheesecake cookies, and cheesecake dessert cups! Just like this air fryer cheesecake, these recipes are all easy to make and so indulgent. There’s no wrong time to make them! Give one (or all) of them a try and thank me later.

Cheesecake in the Air Fryer

I’m sure you know by now that air fryers are heaven-sent. They can whip up a hearty dinner in minutes! Another area where they really shine, though, is with desserts! I know it seems unlikely, but air fryers make amazing chocolate chip cookies and hand pies. (You can even make things like fried Oreos!) Cheesecake is another great thing to make in your air fryer. You HAVE to try it out!

I love making cheesecake in the air fryer because there’s no fuss. No water bath, nothing! Just perfect, creamy tangy goodness. It does take almost an hour to cook, but the end result is so worth it! Once you take a bite of it you’ll be wondering why you haven’t tried making cheesecake in the air fryer sooner. Let’s get started!

Ingredients Needed

The great thing about this recipe is it doesn’t use a ton of ingredients. Plus, I’m sure you already have most of them in your pantry! Here is everything you need to make the delicious crust and cheesecake filling. And as always, exact measurements are in the recipe card below!

Crust

Graham Cracker Crumbs: The base of the crust. You can buy these pre-crushed or crush your own in a food processor or with a rolling pin.

Granulated Sugar: Makes the crust nice and sweet!

Melted Butter: Melted butter is used as a binder to hold the crust together. It also adds a rich, buttery flavor to the crust. Yum!

Salt: Just a pinch to keep your crust from tasting bland.

Cheesecake Filling

Cream Cheese: Gives the cheesecake its signature smooth texture. Just make sure to let it soften at room temperature before using it so it mixes together smoothly with the other ingredients.

Sour Cream: Sour cream adds a little bit of tanginess to the cheesecake, and it also helps to make it extra creamy.

Granulated Sugar: An essential ingredient in any dessert recipe, sugar is used to sweeten up the cheesecake.

Large Eggs: Help to bind everything together and give the cheesecake its structure.

Lemon Zest: Lemon zest adds a bright, citrusy flavor to the air fryer cheesecake and helps to balance out the sweetness. Don’t skip it!

Vanilla Extract: Vanilla extract adds a delicious, warm, and comforting flavor to the cheesecake. It pairs perfectly with the tanginess of the cream cheese and sour cream. Use prepackaged pure vanilla extract or make your own blend at home!

How to Make Cheesecake in an Air Fryer

This air fryer cheesecake recipe is foolproof. Just grab a little springform pan and let your air fryer work its magic!

Crust

Prepare Pan: Grease a 6 or 7-inch springform pan with cooking spray. Then place a parchment round in the bottom.

Add Crust to Pan: Combine the graham cracker crumbs with the melted butter and salt until it resembles wet sand. Press into the bottom of the pan, use your fingers or a flat-bottomed glass or measuring cup to press it in. If you’re using a 6-inch pan you may omit a tablespoon or two of the crust if desired.

Air Fry: Place in air fryer basket and cook at 275 degrees Fahrenheit for 10 minutes. Then let cool completely.

Cheesecake Filling

Combine Cream Cheese and Sour Cream: Use a stand mixer or hand mixer to beat the softened cream cheese and sour cream until smooth. Add the sugar and beat again until combined, scraping down the sides and bottom of the bowl as needed.

Add Eggs: Add the eggs one at a time, mixing each one just until incorporated. Add the lemon zest and vanilla and beat until combined and smooth.

Add Cheesecake Batter to Crust, Air Fry: Pour the mixture over the cooled crust and then bake at 285 degrees Fahrenheit for 30 minutes. After 30 minutes, bake at 250 degrees Fahrenheit for 15-20 minutes more, until the cheesecake is set but still has a little wobble to it.

Cool: Crack open the air fryer and leave the cheesecake inside for 30-60 minutes, until the air fryer has cooled.

Refrigerate: Chill the cheesecake in the fridge for 4 hours or overnight before removing from the pan and serving.

You’ve never had a waffle like a Liege Waffle! These waffles are similar to a Belgian waffle but made sweeter by pearl sugar. They are perfectly crispy on the outside and warm and soft on the inside. Topped with fresh berries and whipped cream, you won’t find a better brunch companion!

It’s no secret I love breakfast. I think about every breakfast recipe I write, I have to remind you that it’s the best meal of the day (in my opinion!). I also can’t help but love a good brunch served with warm waffles or fluffy pancakes, a side of scrambled eggs, and a fun drink like an Orange Julius!

Liege Waffle

At this point, let’s be honest, we all want to know what a liege waffle is right?! How is it different, and why does it look so darn cute? Well, a liege waffle is a type of Belgian waffle that is a little sweeter because of the pearl sugar. The dough is much thicker than your usual waffle batter, and you actually form little dough balls to put into your waffle iron. They are crispy on the outside and warm and soft and dreamy on the inside. This liege waffle recipe is a copycat of the amazing waffles you can get at Bruges here in Salt Lake City, Utah!

If you are a waffle lover, you need to drop everything and make this recipe right NOW! It’s that good. I think it’s safe to say that waffles are my favorite breakfast food and these are knock your socks off amazing. I like to dress them up on the super sweet side by adding raspberries and a powdered sugar glaze. Once at a fun friends brunch, I served them for dessert with a scoop of ice cream and some hot fudge on top. I’m drooling just thinking about it now! These waffles are the perfect brunch or special occasion breakfast that will go down in the history books (and hopefully your recipe book!).

Ingredients

The best part about these liege waffles is that they aren’t any harder than a homemade waffle. This is a yeasted waffle, so make sure to double-check your pantry for some instant yeast.The other special ingredient is Belgian pearl sugar. I just got some on Amazon, but you may be able to find some in stores too. You don’t need a special waffle iron for this recipe, I got away with using my usual one. Another ingredient I sometimes add is vanilla extract. You can find the measurements below in the recipe card.

Whole Milk: I really recommend using whole milk because it helps the batter get so thick and creamy.

All-Purpose Flour: This is the easiest to work with. I haven’t tried this recipe with gluten-free or other varieties of flour, so I’m not sure how they would work.

Instant Yeast: This is how you will get pillowy and fluffy waffles. You can use instant or active dry yeast.

Granulated Sugar: This is a sweet waffle, so a little sugar goes into the batter too. This helps the outside to get nice and golden brown. You could use brown sugar instead if you prefer.

Butter: I prefer to use unsalted so that I can control the amount of salt that ends up in the batter.

Eggs: Make sure to leave them out before you go to make this recipe, the batter will come together better if they are room temperature.

Salt: To balance out all the sweet flavors.

Sugar Pearls: This is what makes this waffle so unique and delicious! You’ve got to try them, you’re going to love it!

Liege Waffle Recipe

The best part about liege waffles is you really don’t have to go out of your way to make them. They have one extra step, which is activating the yeast and letting the dough rest so it can rise. I make homemade bread all the time so this doesn’t even feel like an extra step to me, I know how delicious the results will be so it’s totally worth it!

Warm Milk and Activate Yeast: Heat the milk for 15 seconds in the microwave, until lukewarm. Add the packet of yeast and mix. Let sit for 2-3 minutes until dissolved.

Make Batter: In a large bowl, add the flour, sugar, butter, eggs, salt, and milk mixture. Mix until fully combined. Set aside and let rise until doubled, about 30 minutes.

Heat Iron: When the dough has risen, grease and heat your waffle iron.

Fold Sugar Pearls Into Dough: Fold in the sugar pearls to the dough. Portion out the dough and form into 4 ounce balls.

Cook Dough: Flatten the balls slightly into patties and cook in the preheated waffle iron for 3-4 minutes, until deep golden brown.

If you’re a fan of Mexican cuisine, you have to try chicken tinga! This delicious dish is a classic from the Puebla region and is made with shredded chicken that’s been simmered in a flavorful tomato-based sauce with smoky chipotle peppers. The result is a savory, slightly spicy, and oh-so-tasty dish that’s perfect for tacos, tostadas, or just served over rice. Trust me, once you taste it, you’ll be hooked!

Mexican food is just divine. The meats are always so tender and flavorful, thanks to all of the delicious spices and seasonings they’re slow-cooked in! After you try chicken tinga, you’ll have to make some shredded sweet pulled pork or chorizo for your next taco night!

What is Chicken Tinga?

Chicken tinga, also known as tinga de pollo, is a traditional Mexican dish that consists of shredded chicken that’s been slow-cooked in a tomato-based sauce. It’s made with a variety of smoky spices, such as chipotle peppers, cumin, and Mexican oregano. The end result is a dish that’s packed with flavor and just the right amount of heat. While you can certainly find pre-made chicken tinga at your local grocery store, making it from scratch is not only easy, but it allows you to customize the flavors to your liking!

Chicken tinga can be served in a variety of ways! Enjoy it on a tostada, taco, or burrito, or serve it on a bed of Mexican rice for a filling and flavorful meal. The chicken itself is super flavorful, but you can always add toppings like onions, cilantro, avocados, or crumbled queso fresco to take your meal to the next level. I know you’re going to love this flavorful shredded chicken as much as I do! It’s the best way to switch up taco night in a new and delicious way.

Ingredients Needed

Time to show your spice rack some love! Chicken tinga uses super simple ingredients, most of which you probably already have on hand. Together, they make the most flavorful chicken ever! See the recipe card below for exact measurements needed.

Olive Oil: Used for sautéing the onions and garlic with.

White Onion: Adds a slightly sweet and savory taste to the dish.

Garlic: You can’t go wrong with garilc, especially when it comes to chicken tinga. It adds a ton of flavor and a subtle kick that’s sure to please.

Chicken Broth: Gives the chicken moisture and also adds a rich, savory flavor!

Chicken Breasts: Let’s face it, chicken breasts are the MVP of the poultry world. They’re lean, versatile, and perfect for shredding into tender, juicy pieces. You can also use boneless, skinless chicken thighs if you prefer.

Roma Tomatoes: These are the key to giving your sauce a bright, fresh flavor. Make sure to remove the seeds before blending them up with the other ingredients.

Salt, Black Pepper, Mexican Oregano, Ground Chipotle Pepper, and Cumin: These are all the spices and seasonings I used! Together, they give the chicken a flavor that is out of this world. Savory and rich with the perfect amount of heat!

How to Make Chicken Tinga

It’s so easy, you’re going to love this chicken tinga recipe! Most of the cooking time is hands-off while it simmers, so you can use that extra time to make a delicious side dish to go with your meal (like these refried beans!), or even just watch an episode of your favorite TV show!

Saute Onions and Garlic: In a medium pot, heat your olive oil over medium high heat and sauté your onion until the onion is transparent, 3-4 minutes. Add in the garlic and saute just another minute.

Cook Chicken: Add your chicken broth, chicken breasts, prepared tomatoes, salt and pepper to the pot. Bring everything to a boil then cover and reduce heat to low. Simmer until the chicken is cooked through, about 30-40 minutes.

Shred: Once the chicken is cooked, remove it from the pot and shred it. Then set aside.

Blend Sauce: Use a slotted spoon to remove all the tomatoes and onions from the pot and add them into a blender with ¾ cup of your boiling liquid. Blend until smooth. Discard the remaining liquid from the pot and then return the pot to medium heat.

Combine: Add the chicken and blended mixture to the pot along with your oregano, chipotle pepper, and cumin. Cook the chicken in the sauce, stirring continuously for about 5 minutes. The chicken should be evenly coated and the sauce will reduce slightly. You can add additional salt and pepper to taste.

Storebought butter can be full of unnecessary and lower quality ingredients- make your own butter at home instead! You will be blown away by how flavorful and delicious this homemade butter is. Not to mention it’s a really fun activity for the whole family too!

I think we have gotten to used to seeing things pre-made at the grocery store and sometimes we don’t even stop to think, “I could make this better”. Well, lately I’ve been experimenting with a lot of DIY inspired recipes. If you are in the mood for some more fun DIY’s, then you have got to try this Homemade Buttermilk, this easy Homemade Marshmallow Fluff, and this Vanilla Extract.

Homemade Butter Recipe

Just look at the gorgeous color on this homemade butter! It’s so much richer and creamier too. You don’t have to live on a farm or milk your own cow to enjoy making butter at home. And there are so many good reasons to give it a try! First of all, it’s a total blast to make with kids. It seriously feels a little like magic to watch it turn from a liquid to clumpy, to a soft playdough-like texture. It tastes way better than storebought, and you can flavor it any way you like.

Not to mention it makes your homemade bread taste WAY amazing. You can eat this butter as is, or you can add it to your favorite ingredients. I personally prefer smearing it on top of fluffy pancakes, or some homemade biscuits! It’s the perfect addition to just about any meal and you won’t regret the effort put into making it. It takes about 20 minutes and 2 cups of heavy cream to make 1 cup of butter. You can easily freeze your butter to keep it fresh too, so there is really no reason not to get to making some right now!

Ingredients

Homemade butter is just one ingredient, heavy cream! You can add salt if you want salted butter, but that’s totally optional. The better quality the heavy cream, the better your butter will taste. Make sure you have a stand mixer, food processor, or hand mixer on hand to help you whip this butter up. You can find more information below in the recipe card.

Heavy Cream: That’s it! All you need is heavy whipping cream, and whip it up.

Kosher Salt: If you are choosing to make salted butter, make sure to use a high quality salt.

How To Make Homemade Butter

Homemade butter is so easy to make with the help of your stand mixer or food processor! Back in the day they had to do it by hand and I’m sure it took a lot longer than 20 minutes. So we really have no excuse to make butter at home at least once! You could even use a hand mixer if that is easier for you. I have made butter in a mason jar by shaking it for what seemed like forever. So trust me, whatever you have will work great.

Whip Cream: Add the cream to the bowl of your stand mixer. Use the whisk attachment to start whipping the cream.

Continue Whipping: The cream will become whipped cream with stiff peaks. Continue beating on high until the cream separates. The butter will start to collect inside the whisk and separate from the buttermilk, about 10 minutes.

Strain: Use a strainer to strain out the residual buttermilk into a bowl. This can be saved and used for any recipe calling for and will keep in the fridge for 2-3 weeks.

Knead: Transfer the butter to a bowl and cover with ice cold water. Use your hands or a spatula to knead the butter and rinse out the excess buttermilk. Empty out the water and continue with fresh cold water until the water is clear as you knead the butter.

Flavor: At this point you can add salt to the butter or leave it out for unsalted butter.

Store: Wrap the butter in wax paper or parchment and store in an airtight container in the fridge.

Szechuan chicken is all about bold flavors, with the perfect balance of heat, sweetness, and tanginess. And the best part? It’s way better than the takeout version! Let’s fire up those taste buds and get cooking!

As much as I love Chinese takeout, it can get pricey. I’ll let you in on a secret- you can make all of your Chinese takeout faves at home with just a few simple ingredients! A few of my favorite recipes to try: slow cooker General Tso’s chicken, kung pao shrimp, and some crispy crab rangoon to complete your meal!

What is Szechuan Chicken?

Szechuan chicken is a mouthwatering Chinese dish that’s loved by many, and for good reason! Hailing from the Sichuan (hence the name) province of China, it’s known for its bold and spicy flavors that pack a punch. The dish typically features juicy chicken pieces tossed in a glaze made with sweet chili sauce, garlic, ginger, and Sichuan peppercorns. It’s a perfect blend of heat, tanginess, and umami flavors that make it an absolute knockout dish.

While Szechuan chicken is certainly a fan favorite at many Chinese takeout joints, there’s something special about making it at home. (Find my full list of “better than takeout” recipes here!) Not only can you control the spice level to your liking, but you can also experiment with different ingredients and techniques to make it your own. Trust me, this juicy, saucy chicken is sure to be a hit at your house. Serve it with white rice or fried rice, and maybe even some quick and easy air fryer wontons! With a dinner this tasty, your family will want Szechuan chicken to be a regular in the dinner rotation.

Ingredients Needed

To make this delicious Chinese classic, you’ll need ingredients like five spice, chili sauce, and Chinese black vinegar- all of which can be found at your local Asian grocer. And let me tell you, it’s worth the trip! So grab your shopping list and let’s get cooking! Note: to make the flavor of this dish even better, I used homemade Szechuan sauce. Check out my recipe here to make sure you have all the ingredients for it!

Boneless Skinless Chicken Breasts: Chicken is coated in a mixture of cornstarch and Chinese five spice, giving it a crispy texture and a burst of tasty flavor. You can also use sliced pork or beef as a substitute.

Chinese Black Vinegar and Soy Sauce: To balance out the heat and acidity of some of the other ingredients, I add Chinese black vinegar and soy sauce. These two ingredients work together to add tanginess and a touch of saltiness to the dish.

Chinese Five Spice: A fragrant blend of spices that includes cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns. You can buy this premade or make your own blend!

Cornstarch: Cornstarch not only helps to crisp up the chicken, but also acts as a thickener for the sauce, giving it a glossy and silky texture.

Vegetable Oil: Used to fry the chicken and veggies to crispy perfection. You can also use sesame oil instead, to infuse the dish with a little more flavor.

Vegetables: For some color, fresh flavor, and extra texture, I added diced yellow onion, sugar snap peas, chopped broccoli and red bell peppers. Feel free to switch any of these out with what you have in your fridge!

Szechuan Sauce: This spicy, sweet, and savory sauce gives the chicken its signature bold flavor.

How to Make Szechuan Chicken

This recipe for Szechuan chicken is so easy! Whisk up your sauce, grab your wok, and then cook all of your ingredients together! You’ll have bold, juicy chicken ready in no time.

Cut Chicken, Prepare Marinade: Cut your chicken breasts into bite size chunks. In a medium bowl, combine your black vinegar, soy sauce, Chinese five spice, and cornstarch. Whisk to combine. Add your chicken to the bowl and then toss to coat evenly. Cover and allow the chicken to marinate for 30 minutes at room temperature.

Fry Chicken: In a large skillet, wok, or frying pan, over medium high heat, heat your vegetable oil. Once your oil is hot enough, add in your marinated chicken, slowly to avoid hot oil splashing out. Fry the chicken for about 5 minutes, turning to brown the chicken evenly. Then remove the chicken from the pan.

Sauté Vegetables: In a large wok, heat 2 tablespoons of your oil over medium high heat, add in your onion and sauté for about 3 minutes. Add the garlic, snap peas, broccoli, bell peppers, and carrots. Stir fry your vegetables for 5-6 minutes then add in your cooked chicken.

Add Sauce: Reduce the heat to medium and pour your Szechuan sauce over the chicken and vegetables and continue to stir fry everything together until your vegetables have tenderized.

Serve: Remove from heat and serve your chicken stir fry over rice.

Skip the fair and make your own funnel cake at home! The batter is so quick and easy, you only need 20 minutes to make this fun treat at home. It will feel like a night out and taste better than any funnel cake you’ve ever had.

I just love fried food. Yes, I’m always trying to eat healthy, but fried foods are calling my name! This funnel cake is no exception, it’s so easy and fun to make at home. If you are in the mood for more yummy homemade treats, you’ve got to try these Air Fryer “Deep Fried” Oreos, these delicious Churros, and these Peach Scones.

Funnel Cake Recipe

As a kid our family went to the fair every year. It was the cool place to be! You always saw all of your friends there and it was just so fun to try all the interesting foods. I can still smell all of those fried goodies now! Maybe you were lucky and found some French Beignets, or had to try the Pretzel bites and Pizza Kabobs. But then, you see the funnel cakes, and you KNOW you can’t pass those up. Now you can get that same yummy treat all year round, and better yet, you could even eat them in your jammies!

The batter for these light and fluffy funnel cakes comes together in minutes, which is one of the reasons you need to drop everything and try it right now! Drizzling the batter into hot oil creates a golden, puffed up swirled cake. Top with a sprinkle of powdered sugar to complete this fun classic fair dessert! If you can whip up pancake batter, you can make funnel cake batter. 

Ingredients

Funnel cake batter is a simple thin batter that reminds me of pancake batter. It’s really easy to whip up, and it’s easy to fry too! The sugar helps the outside turn a beautiful golden brown, and it has a perfect crunch on the outside with a creamy middle. This homemade funnel cake recipe is perfect topped with cinnamon sugar and whipped cream, or a serving of ice cream! You can find the measurements below in the recipe card.

Vegetable Oil: You’ll need quite a bit for frying. You want to make sure you have enough in your pot to fry it properly.

All-Purpose Flour: This is the easiest type of flour to work with. I haven’t tried this recipe with bread flour or any gluten free options, so I’m not sure how it would work!

Sugar: This helps it brown nicely on the outside and gives it a sweet flavor.

Salt: To balance out the sweetness.

Baking Powder: The leavening agent.

Egg: Makes the batter smooth and creamy.

Milk: I prefer to use whole milk, or at least 2 percent.

Vanilla Extract: For a hint of vanilla flavor.

How to Make Funnel Cake

If this is your first time frying a dessert, then you have chosen the right recipe! Frying funnel cake is fun and easy. If you over or under cook the first one, then it’s not a big deal! You will get it right the next time. Check out my tip box below for more tricks to getting the perfect fried funnel cake.

Heat Oil: Pour oil into a large dutch oven/saucepan, oil should be at least 2 inches deep. Heat over medium high heat until oil reaches 375 degrees fahrenheit using a thermometer. 

Sift Dry Ingredients: Sift the flour, sugar, salt and baking powder into a medium size bowl.

Mix Wet Ingredients: In a separate medium size bowl whisk together the egg, milk and vanilla extract. 

Combine Wet and Dry: Then add the wet ingredients to the dry ingredients, stirring together. The batter should have a nice smooth pourable consistency. 

Pour Batter Into Oil: Pour the batter into a squeeze bottle, measuring cup, or funnel. Slowly pour ⅓ cup of batter in a slow and steady stream into the hot oil. Start with a circle shape and then slowly criss cross and swirl with the remaining batter. 

Fry: Fry for 90 seconds and then carefully flip the funnel cake using tongs to continue frying the other side for another 90 seconds. 

Set On Paper Towel: After both sides are golden, remove from the oil and then set on a paper towel lined plate.

Add Toppings: Then dust with powdered sugar or topping of choice and serve funnel cakes while warm. 

Repeat With Remaining Batter: Continue frying the remaining batter in the same method until all batter has been used. 

How to Top Your Dessert:

Powdered sugar

Ice Cream

Syrups/Sauces: Chocolate syrup, strawberry sauce, caramel sauce.

Whipped Cream

Sprinkles

Fruit: add some diced strawberries, blueberries, or bananas.