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Spring salads are fresh, colorful, and full of flavor! This amazing roundup of incredible recipes is perfect for springtime, barbecues, and potlucks. With how delicious they are, you’ll forget you’re getting your daily dose of fruits and veggies!

I love springtime because you start to see the fresh ingredients making their debut again for the year! They are so versatile and delicious. Start by trying these tried and true spring salads: melon salad, corn salad, and strawberry broccoli salad.

The Best Spring Salads

Spring salads are my absolute favorite way to incorporate fresh ingredients into my meals! There are so many different options and it can either be the best supporting role or the star of the show! The spring sunshine just makes me want to change up from fall and winter soups to fresh, chilled ingredients! Lighter meals that include lots of fruits and veggies really hit the spot! These recipes are absolutely divine. When you see the variety and how to mix some of these unusual flavors and ingredients together, you will be shocked at how tasty they are!

Spring salads have come a long way from plain greens and only a few types of dressing options. I wanted to round up some of my very favorite salad recipes for you to try- it’s fun to switch things up! Especially when you’re trying to eat clean. I made sure to include all different kinds of salads so that no matter what you are in the mood for, you will definitely find something that you love! Whether it’s a fruit salad, a pasta salad, or a green salad, you really can’t go wrong! Spring salads are not only tasty and delicious but they are gorgeous too. Full of amazing color and flavor, they’re sure to be a hit at any meal or potluck!

This Spanish rice delivers warm and exciting flavors that complement any meal! This tastes just like your favorite restaurant rice and is delicious served with any protein or Spanish inspired dish.

I have served this rice with carne asada and some refried beans and it was a total hit! It’s also amazing served along side chicken enchiladas and just about any taco or burrito. You can definitely get creative with this rice and serve it along so many things. The best part is, it’s one of the easiest ways to cook rice!

Homemade Spanish Rice

This Spanish rice is absolutely irresistible! When you think of white rice you may not picture lots of flavor. Well, this Spanish rice is white rice taken to the next level! First, you saute some delicious onions and garlic to start the base for the rice. Then, you will brown the rice. Finally, you cook the rice in chicken broth and tomato paste for the ultimate punch of flavor. It’s seriously such a simple dish but packs more flavor than you can believe. It’s rice, but so much better!

The best part about this rice is how many ways you can serve it. It’s delicious served inside of a street taco or a beef burrito. I absolutely love serving it with grilled steak fajitas because it brings the dish so much extra flavor. The flavor is really similar to Mexican rice, so you can use it interchangeably! It’s so versatile and easy to use, you will love having this rice in the fridge for leftovers.

Ingredients

Spanish rice has a few more ingredients than regular rice. You are really ramping up the flavor with seasonings and broth. I also love adding jalapeno diced up so that you get a pop of flavor in every bite. You can adjust the spice level, and I talk more about that below in the tip box. You can find the measurements below in the recipe card.

Olive Oil: I prefer to cook my veggies and rice in olive oil. If you like using different oil, you can choose your favorite and use that instead.

Onion: They are sauteed until soft and add so much flavor.

Garlic: They really help to flavor the rice.

Jalapeno: For a little spice. You can adjust the amount to suit your preference.

White Rice: I prefer to use a medium or long grain rice. You can get away with using whatever you already have on hand in your pantry!

Chicken Broth: To cook the rice in. This gives the rice a subtle savory flavor that you are going to love!

Tomato Paste: Tomato paste helps to add color and a little acidity which brings out all the yummy flavors.

Cumin: This is an earthy, warm, and slightly citrusy spice that simply must go in this dish!

Salt and Pepper: Rounds out the flavors of the rice.

Oregano: Dried oregano is a little peppery and adds to the warmth of this rice.

Easy Spanish Rice Recipe

You are going to love how simple this Spanish rice is to make. You just need a large skillet and a handful of ingredients for the most flavorful rice you’ve ever had! The key to good rice is not moving it around once you add the liquids. If you mess with it while it’s cooking it can make it sticky and clumpy, which is definitely not what you want. I share more tips below in the tip box.

Saute Onions: Heat olive oil in a large skillet over high heat. Add your onions and saute until tender, about 4-5 minutes.

Brown Rice: Add in your garlic, jalapenos, and uncooked rice. Cook, stirring constantly to brown the rice, about 7-8 minutes.

Add Wet Ingredients: Add the chicken broth, tomato paste, cumin, salt, pepper, and oregano. Whisk to combine.

Cook: Bring to a rolling boil, then reduce heat to low, cover, and simmer for 20-25 minutes undisturbed. All the moisture should be absorbed by the rice. Add more time if needed.

Fluff and Enjoy: Fluff with a fork and serve fresh!

With juicy chicken and tangy pickled veggies sandwiched between two slices of baguette, this recipe inspired by Vietnamese bánh mì is sure to take your lunch game from good to great. It’s a medley of flavors that will have your taste buds singing!

Bánh mì is one of my favorite dishes from Vietnamese cuisine. It’s so fresh and flavorful but still hearty and filling! If you’re not lucky enough to have a banh mi restaurant nearby, this recipe is a great substitute. Try it out for lunch with some spring rolls or egg rolls!

Chicken Banh Mi Recipe

Growing up, we were surrounded by a lot of delicious Vietnamese restaurants, so things like phở and bún bò huế were common dinners at our house. (Just thinking of a spicy bowl of bún bò huế makes my mouth water!) My older brother was always taking us to try out local pho spots. I’m so happy I was introduced to such an amazing cuisine! Surprisingly enough, it wasn’t until later on in my life that I tried banh mi for the first time, and holy cow was it a game-changer.

Banh mi sandwiches actually have a pretty interesting history. In the early 1900’s, Vietnam was a French colony, so it only makes sense that there would be Vietnamese dishes with some French influence. Hence, the baguette! Besides the baguette, banh mi is chock full of all of those classic Vietnamese flavors you know and love; tangy pickled veggies, tender, savory meat, and of course some fresh cilantro! Banh mi comes in all different flavors and is made with all kinds of protein, but for my version today I’m using grilled chicken breast! The great thing about making sandwiches at home is that you can customize them however you’d like, so feel free to swap out the chicken for pork, steak, or tofu instead!

Ingredients for Chicken Banh Mi

From juicy chicken breast to pickled veggies, this sandwich is a flavor explosion waiting to happen. And the best part? You can customize it to your heart’s content – extra jalapenos, hold the cilantro, add some sriracha mayo – the possibilities are endless! Check out the recipe card below for the exact measurements I used.

Boneless, Skinless Chicken Breast: It’s tender and juicy when cooked correctly and makes for a great source of protein in your sandwich.

Garlic Powder: Adds savory, garlicky goodness to the chicken breast. You can also use fresh minced garlic if you prefer!

Salt and Black Pepper: The salt and pepper work together to enhance the flavor of the chicken. Add to taste!

Olive Oil: Used for searing the chicken in.

Yellow Onion: The sweet and tangy flavor of yellow onion pairs perfectly with the savory chicken and gives the sandwich a bit of crunch.

Italian Bread or Baguette: Crispy on the outside and soft on the inside, this is the ideal bread for a banh mi sandwich.

Mayonnaise: This creamy spread gives the sandwich a bit of richness and tang, adding a delicious layer of flavor.

Pickled Carrots and Daikon: These tangy and slightly sweet pickled vegetables are a staple in a traditional banh mi sandwich. They add a bit of crunch and a ton of flavor.

Cucumber: Cucumbers add a delicious texture and also help to balance out the heat of the jalapenos.

Jalapeno: Adds a delicious kick of heat to the sandwich!

Cilantro: An essential part of Vietnamese cuisine. This herb adds a fresh and bright flavor to the banh mi sandwich.

How to Make Chicken Banh Mi

All it takes is a few steps of searing your chicken, sautéing your onions, and then piling your delicious toppings on a soft, sliced baguette! I’m sure this easy take on the traditional banh mi sandwich will become one of your new favorite lunch recipes.

Cook Chicken and Onions: Prepare your chicken by rubbing it with the garlic, salt, and pepper. Then set aside. In a medium skillet, heat the oil over medium-high heat and sauté your onions until soft and browned. Remove your onions from the skillet and add in your chicken. Then cook for about 8 minutes on each side. The internal temperature should be 165 degrees Fahrenheit.

Slice: Remove the chicken and onions from the skillet and then slice the chicken into about ½ inch thick pieces.

Cut Baguette, Add Toppings: While your chicken is cooking, slice your loaf lengthwise and open it to prepare it to fill. Spread the mayonnaise onto each side of the loaf, place your cooked and cut chicken inside the bread, then add the sautéed onions on top of the chicken.

Layer With Veggies and Cilantro: Spread your pickled carrots and daikon over the chicken and onions, and the cucumber and jalapenos on top of the carrots. Lastly add your cilantro and salt and pepper to taste.

Enjoy: Close the sandwich and then cut in half. Enjoy fresh.

These chewy brown butter blondies are enhanced with the rich flavor of browned butter and loaded with (optional) nuts and candy pieces. Don’t worry if you’ve never browned butter before, it’s easy and I’ll walk you through the steps below!

I absolutely love an easy dessert! I have a major sweet tooth and can’t resist delicious brownies and blondies. That’s probably why I have so many recipes on my blog. If you are looking for more dessert bar ideas, you’ve got to try these Cherry Cheesecake Brownies, these Neiman Marcus Bars, and these yummy Salted Caramel Butter Bars.

Browned Butter Blondies

When you hear browned butter, do you automatically think it’s better than the original? Because I can’t help but to think that! After I made these brown butter chocolate chip cookies, I couldn’t help but try a brown butter blondie! The results were every bit as incredible as I’d hoped they’d be. Richly flavored, chewy, and just simply delectable. I then decided to up the ante even further and stir in some chopped walnuts and toffee bits (I have a favorite homemade toffee recipe but kept things simple and used store-bought instead).

Worried about browning butter? Never tried it before? Don’t panic! It’s easy and I’ll walk you through the steps below. It takes a bit more time, but it’s worth it, just look at those beautiful browned butter flecks in the batter! After you try these blondies, you’ll have to try these Nutella blondies next. They are SO good, and now I’m thinking I need to try browning the butter in those too…

Ingredients

A blondie is similar to a brownie, but it doesn’t have any chocolate! They are light in color and super sweet and decadent. I really love a good brownie, and these blondies are perfect for folks who don’t love chocolate or just want to switch things up. The browned butter really takes this recipe to a whole new level. You are going to love it, and it only has a few simple ingredients! You can find the measurements below in the recipe card.

Butter: Unsalted is best for this recipe. I teach you how to brown it below!

Brown Sugar: Adds to the depth of flavor and gives it sweetness.

Granulated Sugar: To sweeten things up.

Eggs: You will need a large egg, and an egg yolk.

Vanilla Extract: I love the subtle hint of vanilla flavor it adds.

All Purpose Flour: Whatever you have in your pantry will work.

Salt: A little salt helps to balance out all of the sweetness in this dessert.

Walnuts: Chopped into small bite sizes. These are optional, but I love them!

Toffee Bits: You can make your own, or grab a bag of toffee bits from the store.

Brown Butter Blondies Recipe

Browned butter (more formally known as buerre noisette, how fancy is that!?) is one of my all-time favorite things to make in the kitchen. It’s so much easier than you might think and elevates any baked good to new heights. Oh, and as a bonus, your house is going to smell amazing. This recipe will also work in a 9×13 metal pan, it will only need to bake about 18-20 minutes. This recipe will work in a glass pan, but the baking time will be longer. Here’s how to make brown butter blondies.

Prep: Preheat oven to 350 degrees Fahrenheit. Line a 9×9 metal baking pan with parchment paper or lightly grease and set aside.

Brown Butter: Place butter in a medium-sized saucepan and cook over medium heat until melted. Once melted, turn up heat just a notch above medium and continue to cook, stirring constantly as it pops and sizzles. Once the popping slows and the butter begins to turn brown and fragrant, remove from heat and pour into a large heatproof bowl.

Cool Butter: Allow browned butter to cool for at least 20 minutes before proceeding.

Mix Batter: Once butter has cooled, add both sugars and mix to combine. Whisk in the egg and egg yolk, and vanilla extract. Mix to combine.

Add to Pan: Add the flour and salt and mix until combined. Fold in the chopped walnuts and toffee bits. Add to the prepared pan.

Bake: Bake for 20-25 minutes, until the edges are golden brown and a toothpick comes out clean from the center. Let cool completely before serving.

Apricot chicken is a super easy and incredibly delicious dinner your whole family is going to love! Tender, juicy chicken covered in a sweet and savory glaze. It only takes 4 ingredients to make, and all you have to do is throw everything in your slow cooker! It’s the perfect hearty weeknight meal.

As much as I love my air fryer, crock pot dinners are the best for busy days. I love them because I can turn on my slow cooker in the morning, go run errands, and then come home to a hearty, flavorful meal! After you try out this amazing apricot chicken, you’ll have to add crockpot Tuscan chicken, Italian chicken and potatoes, and lemon chicken piccata to the dinner lineup!

Apricot Chicken in the Slow Cooker

A friend made this for all of us last summer. At first, I was a little unsure about it because of the apricot jam in the sauce, but I loved it! It balances out the savory flavor of the Russian dressing. Trust me on this one, the flavor combination is the best. The sauce is sweet and savory with a hint of spice. It also has the best consistency and coats the chicken perfectly!

Apricot chicken makes any busy days become stress free. It’s one less thing I have to worry about and my family is happy that they get a home-cooked dinner! I love slow cooker “set it and forget it” dinners. And a miracle happened, even my youngest who is an extremely picky eater ate it. This child does not like anything it seems and she had seconds. If she likes it, I know it’s a hit!

Ingredients for Easy Apricot Chicken

With ingredients as simple as these, you can throw apricot chicken together on a busy day and have a delicious dinner ready when you are. I always like to serve mine up with rice and broccoli, but it’s also great with mashed potatoes, pasta, or roasted veggies of your choice!

Apricot Preserves: For the perfect touch of sweetness! You can also use apricot jam if you prefer.

Russian Dressing: Use your favorite brand, I used Wishbone dressing!

Dry Onion Soup Mix: This adds herbs and spices to give the chicken savory flavor. Try making your own blend for the best flavor possible!

Chicken Thighs: You can use bone-in chicken thighs, boneless chicken thighs or even chicken breasts. Whatever you prefer!

Cooking Oil: This is for cooking the chicken in so it has a slightly crispy skin. I used vegetable oil, but you can use your favorite cooking oil here.

How To Make Apricot Chicken in the Crockpot

Besides putting all of your ingredients in a slow cooker, the only extra step you have is to quickly brown the chicken. Remember this isn’t to cook it through completely, just to give the skin some texture and flavor.

Combine: In a medium bowl mix together the preserves, dressing and soup mix.

Brown: This is optional but I highly recommend it. Generously salt and pepper the chicken. Place in a skillet that has been heated to medium high with a Tablespoon of oil in the bottom. Cook each side for 1-2 minutes so it’s golden brown.

Add to Crockpot:  Place the chicken in the bottom of the slow cooker and then pour the sauce mixture over it.

Cook: Cook on low for 3-4 hours or until the internal temperature reaches 165 degrees F.

Soft egg whites and warm runny yolks are reason enough for every home chef to know how to poach an egg! It’s not as hard as it sounds, and these eggs are so next level you won’t believe what you’ve been missing out on all these years!

I crave eggs for breakfast almost every morning! They are an awesome way to start your day and I’ve always been a fan of savory breakfasts. I like that they are full of vitamins and nutrients that keep me full and alert until lunch. If you love eggs for breakfast too, you’ve got to try these Egg Muffins, these Baked Scrambled Eggs, and this Overnight Eggs Benedict Casserole.

How to Make Poached Eggs

I think everyone should be able to make poached eggs at home! It’s easier than it looks and they are the best-tasting eggs you will ever have. Maybe you are thinking to yourself, “How does this extra work make it taste better?” Well, the simple answer is because you cook it underwater, the egg white stays pillowy soft and the yolk is runny and flavorful. There are no crispy bits, air holes, and white film messing with your perfect egg experience!

So now that I’ve convinced you that poached eggs are the coolest things since sliced bread, let’s talk about how to eat them! Of course you can eat them Egg’s Benedict style, that is definitely the classic way you will see them served. They are also incredible on a smash burger believe it or not! I enjoy them on my English muffin breakfast sandwich, and even on a slice of heavily buttered toast. You can think of it like a sunny side up egg, if you like egg yolk running over your hash browns then you’ll love these poached eggs that way too!

Ingredients

Just two simple ingredients to make poached eggs! Of course you will also need water to poached the eggs in. Other than that, this recipe is really straightforward. You can of course add more ingredients after you poach your egg. I love adding salt and pepper, and hot sauce of course! You can find more information below in the recipe card.

Large Eggs: You can make as many poached eggs as you like with this method. I always use large grade A eggs in my kitchen.

White Vinegar: This will help the egg stay together in the water and helps to firm the yolk in the perfect way.

Poached Egg Recipe

I promise that poached eggs are so much easier to make than you think! It is all about the temperature of the water, how long you cook them, and one special ingredient- vinegar! You will want your hot water to simmer, reducing it from boiling to a light little bubble. Your cook time should be about 4-5 minutes. Make sure that you cook eggs in simmering water, otherwise, you risk boiling the egg or it not being hot enough to properly cook it. These eggs are so perfect for breakfast or brunch on special occasions, you are going to love knowing how to make them!

Heat Water: Bring a large pot of water to a boil, over high heat on the stove. Once it comes to a boil, reduce the heat to medium and keep it on a light bubbling boil.

Prepare Eggs: Crack one egg into a small bowl. Add the vinegar into your water and stir it in a circle to create a swirling vortex.

Cook Egg: Gently but quickly pour the egg out of the bowl and into the center of the vortex. Cook the egg for 4-5 minutes.

Lay On Paper Towel: Remove the egg with a slotted spoon and place it on a paper towel lined plate to absorb any excess liquid.

Repeat: Repeat with your remaining eggs.

Enjoy: Serve fresh or keep them refrigerated for up to 3 days in an airtight container.

These bone-in Korean short ribs are sticky savory perfection! This recipe is as simple as searing your ribs and tossing them in a sauce and into the crock pot. The result is tender and flavorful meat that will have you coming back for seconds and thirds!

I am a sucker for a simple crock pot meat dish. Sometimes it can be intimidating to cook something over the grill or stove. You don’t want to mess it up or dry it out. I have full confidence in my crock pot, and love that I can develop delicious flavors with little effort. If you love your crock pot too, you’ve got to try these easy Crock Pot Pork Chops, this Crock Pot Tuscan Chicken, and this Slow Cooker Beef Brisket.

Crock Pot Korean Short Ribs

This Korean short rib recipe is absolutely dreamy! I served this for a friend lunch the other day and every single person left with the recipe and one of them has made it again already! I promise once you try this recipe you will be thinking about making it again too! These short ribs are fall-off the bone goodness with a sticky sweet and savory sauce that can’t be beat. Serve it with some instant pot white rice and stir fry veggies, or even on top of garlic sesame noodles! So let’s talk about this recipe.

There is really nothing to it, because you are using your slow cooker for this one! The slow cooker makes it so easy to get tender and juicy meat with tons of flavor. The sauce is the key to this recipe. It’s full of all of your favorite Asian flavors that combine into the ultimate bbq-like sauce. Below I share some suggestions for ingredient substitutions if you need them. I love this recipe because it’s simple and delicious!

Ingredients

All you need is short ribs and potatoes and carrots. The rest of the ingredients are for the sauce! If you wanted to take a huge short cut you could use your favorite Asian bbq sauce instead, but I don’t think anything tastes as good as this homemade blend. Another ingredient I often add to my Korean short ribs is ginger! Add as much fresh ginger as you like to this sauce. You can find the measurements below in the recipe card.

Short Ribs: I talk about what kind you will want to purchase below in the recipe box.

Baby Potatoes: You could also use another variety of potato and cut them up into small pieces.

Carrots: This adds a lot of flavor to the sauce and extra nutrients.

Sesame Seeds: For flavor on top of the ribs.

Sauce

White Onion: They are sweet and savory and add a ton of flavor to the sauce.

Garlic: A must in this recipe. Fresh garlic cloves minced.

Sweet Red Apple: Cored, peeled, and sliced. You could use an Asian pear instead.

Beef Stock: Beef broth is preferred, but you could use vegetable stock instead.

Soy Sauce: This just wouldn’t be the same without soy sauce! Salt and super umami, it brings this sauce to life.

Black Vinegar: I love the depth black vinegar add, but you could add rice vinegar or mirin instead. I talk about how to add mirin into this recipe below in the tip box.

Brown Sugar: This helps to balance out all of the salty and savory flavors, and adds a depth of flavor from the molasses.

Sesame Oil: It’s a strong nutty flavor that you will want in this sauce.

Paprika: It’s actually fruity and slightly sweet with a rich color and goes perfectly in this sauce.

Chili Flakes: To add a little heat. Feel free to add more, or additional hot sauce if you like your Korean short ribs spicy.

Black Pepper: Freshly cracked black pepper for added warmth.

Cornstarch: To thicken the sauce.

Korean Short Rib Recipe

This Korean short rib recipe is as simple as it gets! You will want to start it in the morning so that it’s all ready for dinner. Your beef short ribs will need about 8 hours in the slow cooker on low. They will be so soft and flavorful! These aren’t technically Korean BBQ short ribs because you won’t do anything on the grill, but the taste is just as good or better! If you have tried Korean short ribs at a restaurant, then you are going to love making them at home. I love my homemade version even better because I can choose the quality of the ingredients!

Sear Short Ribs: Heat a large skillet over medium high heat and then sear your short ribs on all sides, for just a minute on each side. Then add your short ribs, potatoes, carrots, and sesame seeds to a crockpot.

Make Sauce and Cook in Crock Pot: In a medium bowl, combine all your ingredients for the sauce, except the cornstarch, and then stir to mix. Pour the sauce over your short ribs and vegetables. Then turn your crockpot to low and cover, allow everything to cook for 8 hours.

Add Corn Starch: Once the 8 hours is up, then remove the meat and vegetables from the crockpot. Skim as much of the fatty oil off the top of the sauce as you can, and then add the cornstarch to the liquid and whisk to incorporate evenly. You can trim some fat off the meat at this point as well.

Add Meat and Veggies Back In: Then add the meat and vegetables back to the crockpot and allow it to cook for another 30 minutes. Just to thicken the sauce.

Enjoy: Serve fresh, sprinkled with sesame seeds and sliced green onions.

There’s nothing better than a buttery shortbread crust topped with a juicy lemon filling and a sprinkling of powder sugar. This classic recipe for lemon bars is the only one you’ll ever need! It’s happiness in bite-sized pieces.

Dessert bars are my favorite because they’re so easy to whip up. All you have to do is mix the ingredients together and throw them in a pan! They’re so potluck-friendly and great for feeding a crowd. After you’ve enjoyed a tasty batch of lemon bars, you’ll have to try some of my other favorites like Neiman Marcus bars, cookie dough bars, and carmelitas!

Best-Ever Lemon Bars

I LOVE lemon bars, maybe even borderline obsessed with them! (Honestly, lemon desserts in general.) I’m always the first to grab them at a party. They’re just so luscious with that buttery shortbread crust and tangy but sweet center. And that finishing touch of powdered sugar? The sweet treat of my dreams!

I know it sounds like I’m tooting my own horn here, but you will not find a better lemon bar recipe than this one. I tried so many variations but wouldn’t stop until the bars met my requirements. The perfect buttery shortbread crust with enough custardy lemon filling on top. The ratios have to be right! I can wholeheartedly say, these are everything you have ever wanted in a lemon bar! Even my lemon-hating husband was a believer after he tried a piece.

All the Ingredients You’ll Need

My one tip here is that you will want to use fresh lemons for this recipe, not lemon juice concentrate. It makes all the difference! From there, all you need are a few simple ingredients from your pantry!

Butter: I highly recommend using real butter instead of margarine for the best flavor and texture. Bring it to room temperature before you use it so it mixes smoothly with the other crust ingredients.

Confectioners’ Sugar: Adds the perfect sweetness to the shortbread!

Flour: All-purpose flour works great for giving the crust structure.

For the Lemon Filling:

Eggs: Make the filling nice and smooth and give it that custard-y effect!

Sugar: White sugar helps to balance out the tartness of the lemon juice and zest.

Lemon Zest: For some extra tangy flavor! I used about 2 rinds’ worth.

Fresh Lemon Juice: Again, fresh is best! You will need about 3-4 large lemons to get enough juice, and then you can use the peels for your zest.

Milk: Adds creaminess to the filling. We’re not trying to be healthy here, so go for whole milk! The high fat content will make the filling extra rich and decadent.

Confectioners’ Sugar: Enough to sprinkle the lemon bars with. That extra pop of sweetness is the perfect finishing touch!

Let’s Make Lemon Bars!

The hardest part of making these lemon bars is waiting to eat them. It also takes a bit of effort to juice and zest the lemons, but it is totally worth it. The flavor is just too good!

Preheat: Preheat oven to 350 degrees Fahrenheit. Then grease a 9×13 pan and set aside.

Beat: In a large mixing bowl, beat butter and confectioners sugar until blended. Then slowly mix in 1 ½ cups flour.

Press: Firmly press into the bottom of a greased 9×13 pan and bake for 18-20 minutes until golden brown.

Filling Mixture: While the crust is baking, whisk in a small bowl the eggs, sugar, zest, lemon juice, milk and remaining 3 Tablespoons of flour until frothy. Then pour over the hot crust.

Bake: Turn the oven down to 325 degrees and bake an additional 18-20 minutes until the top is lightly brown.

Cool and Serve: Cool completely on a wire rack. Then dust the top with additional confectioners’ sugar. Cut into bars and refrigerate any leftovers.

Potato galette is a beautiful side dish made up of thinly sliced potatoes seasoned to perfection and baked until crispy on top and creamy in the middle. They are next-level delicious and really easy to make at home!

I absolutely love potatoes as a side dish, main dish, or midnight snack. Yep, I crave them just about all the time. Which is why I love this recipe so much! These potatoes are a little dressed up making them perfect for special occasions. If you are in the mood for more yummy potato dishes, you’ve got to try these Crack Potatoes, these yummy Crispy Potato Skins, and these Mashed Potato Balls.

Potatoes Galette

Are you ready for the best potato dish you’ve ever had? Because that’s what this potato galette promises! I like to think of myself as a potato connoisseur (just search potato on my blog!) because we eat them at least 3 times a week. My kids absolutely love them and they are a cheap way to fill bellies. So it’s up to me to get a little creative with them because I would be crushed if I ever got tired of them. From ranch potato salad to potato pancakes, you can count on me for the best potato recipes around.

Let’s talk about potato galette. It’s a layered potato dish that is just potatoes and seasonings. Of course you need fat to make it all come together. I bet you already have the ingredients you need in your pantry right now! You thinly slice potatoes and layer them in a beautiful design in a pan, then bake until they are golden brown and crispy on top. The inside is creamy and soft and everything you want a potato to be!

Ingredients

I prefer to use russet potatoes for my potatoes galette. I have never tried another type, but I don’t see why yukon gold potatoes or red potatoes wouldnt be just as good (or better)! Instead of using a baking sheet, you will use a cast iron pan or any oven safe serving platter. I prefer to use an oven safe pan because I like to cook my seasonings in the pan over the stove first, and then put the potatoes in that same pan for baking. You can find the measurements below in the recipe card.

Russet Potatoes: You could use other types of potatoes, but I prefer russets for this recipe.

Salted Butter: I like to add salted butter because potatoes can handle a lot of salt! You can use unsalted butter if you prefer.

Olive Oil: To coat the potatoes for baking.

Garlic: Whole cloves of garlic minced.

Yellow Onion: They just add tons of flavor to potatoes.

Salt and Pepper: For extra flavor, they make the potatoes pop!

Potato Galette Recipe

This is such a simple recipe and the flavor is off the charts! I love potato galette because they are a unique way to make a really basic ingredient. You will start on the stove by warming your onion and garlic with butter. Then toss your potatoes in that butter sauce you just made, and layer them back in the skillet. Then bake until golden brown! So simple yet beautiful and delicious.

Prep Oven: Preheat your oven to 400 degrees fahrenheit.

Prep Potatoes: Using a mandolin or a sharp knife, slice your unpeeled, washed potatoes into disks, about ⅛ inch thick. Cover and set aside

Saute Seasonings: In a skillet over medium high heat, melt your butter and saute your onion for about 3 minutes, until they become transparent. Add in your garlic and saute for an additional minute. Remove the pan from heat and add in your olive oil, salt, and black pepper.

Toss Potatoes in Seasoning: Pour your butter mixture into a large bowl and add in your sliced potatoes, toss to coat evenly. Once the potatoes are evenly coated in your butter mixture, add them back into the skillet.

Layer Potatoes: You are going to layer the potatoes in the skillet, overlapping each one about halfway, in a circular pattern until the bottom is covered. Start again on the next layer and repeat until all the potato slices are used. Pour any remaining butter mixture over the top of the top of the potatoes.

Bake: Bake your galette until the potatoes are tender and golden, about 60-70 minutes. Once they are finished baking, remove the skillet from the oven and allow it to cool for about 15-20 minutes before removing from the skillet.

Get ready to up your snack game, because I’ve got a game-changing recipe for you: wonton chips are where it’s at! These golden, crispy triangles are the perfect vessel for all your favorite dips, from guacamole to hummus to sweet and sour sauce. Once you get a taste of that heavenly crunch, you’ll wonder how you ever lived without them.

Believe it or not, wonton wrappers are a super useful ingredient to have in your kitchen. Not only can you make these mouthwatering wonton chips, but things like crab rangoon and lumpia as well! Psst- if you want a creamy, crunchy snack in a snap, you’ll also have to these air fryer cream cheese wontons!

Homemade Wonton Chips

Oh my goodness, have you ever tried wonton chips?! They are seriously the bomb dot com. Crispy, crunchy, and the perfect golden brown, they’re the perfect vessel for all your favorite dips. I’m telling you, once you try them, you’ll never go back to regular old tortilla chips again! (Although I do love a batch of homemade tortilla chips with some salsa.) But there is a time and a place! And right now, the time is for you to try these incredible wonton chips. I promise you won’t regret it.

I tried these for the first time a few weeks ago and was seriously mind-blown. They have the most delicious crunch! The restaurant made Asian fusion nachos with these bad boys, and it was one of the best appetizers I’ve had in a minute. I knew I had to try recreating these chips at home! And let me tell you… they turned out perfectly. After all, everything is better homemade! All you need are 2 simple ingredients and 15 minutes of your day and you too can be in crunchy chip heaven.

What You Need to Make Wonton Chips

You guys, it only takes 2 ingredients. 2! Buy a pack of wonton wrappers next time you’re at the store and thank me later.

A Package of Wonton Wrappers: Wonton wrappers are thin sheets of dough made from wheat flour, water, and salt. These wrappers are commonly used to make traditional Chinese wontons, but can also be used to make wonton chips. To make wonton chips, the wrappers are cut into triangles or other shapes and then fried in hot oil until crispy and golden brown. Translation: the best chips of your life. If you can’t find wonton wrappers, egg roll wrappers will also work!

Peanut or Vegetable Oil: These are both great options for frying your wonton chips in because of their neutral flavor!

How to Make Fried Wonton Chips

I know that frying things in oil can seem a bit intimidating, but trust me, making these crispy wonton chips is a breeze. Plus, it takes less than 30 minutes from start to finish! I love making a big batch of these for my kids and I to snack on throughout the week.

Prepare Oil and Pan for Cooling: Prepare your frying station by filling a large, heavy bottomed pot ½-⅔ of the way full with your preferred frying oil. Then cover a baking sheet with layers of paper towel.

Heat Oil: Heat the oil to 360 degrees Fahrenheit. Use an oil or candy thermometer to monitor the heat while frying. Adjust the flame to maintain the heat between 350-360 degrees Fahrenheit.

Cut Wrappers: Cut the wonton wrappers into triangles. Cover the uncooked wrappers in a clean kitchen towel between batches.

Fry: Add 6-7 triangles, or more if your pot is large enough for more, to the oil at a time and fry for 60-90 seconds, until puffed and deep golden brown. While they are frying, use a spider or slotted spoon to separate the chips from each other. Don’t overcrowd the pot as you fry or the temp of the oil will drop too much and the chips will be oily.

Allow to Cool: Once they are golden brown, remove wonton chips to the prepared cooling rack with a spider or slotted spoon. Let them cool completely before serving or storing.