Hot Honey Chicken Wings: The Perfect Sweet & Spicy Game Day Snack

There’s something magical about the combination of sweet and spicy—especially when it’s slathered on crispy, golden chicken wings. These Hot Honey Chicken Wings are my go-to crowd-pleaser, whether I’m hosting game day, a casual get-together, or just craving something indulgent. The sticky glaze, with its fiery kick and honeyed warmth, clings to every bite, making them downright irresistible. Trust me, once you try these, you’ll never look at plain wings the same way again.

I first fell in love with hot honey at a tiny Brooklyn pizzeria, where they drizzled it over pepperoni slices. The flavor was so addictive, I knew I had to try it on wings. After a few (okay, many) kitchen experiments, I landed on this recipe—simple enough for a weeknight but special enough to impress guests. The secret? A quick bake for crispiness, then a toss in that luscious hot honey sauce. No deep fryer needed! Plus, they pair perfectly with cool ranch dip or crunchy celery sticks to balance the heat.

Why You’ll Love These Hot Honey Chicken Wings

These wings check all the boxes:

• Quick & easy: Ready in 30 minutes with minimal prep.
• Perfectly balanced: Sweet honey tames the heat of chili flakes.
• Crowd-friendly: Great for parties or solo snacking (no judgment!).
• Versatile: Swap the heat level or add garlic for extra depth.

How to Make Hot Honey Chicken Wings

Ingredients You’ll Need

• 2 lbs chicken wings, split at joints
• 1 tbsp baking powder (for extra crispiness!)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup honey
• 2 tbsp hot sauce (like Frank’s RedHot)
• 1 tbsp apple cider vinegar
• 1 tsp crushed red pepper flakes

Step-by-Step Instructions

1. Prep the wings: Pat wings dry, then toss with baking powder, salt, and pepper. This ensures maximum crispiness—no soggy wings here!
2. Bake: Arrange wings on a wire rack over a baking sheet. Bake at 425°F for 25–30 minutes, flipping halfway, until golden and crispy.
3. Make the sauce: While wings bake, simmer honey, hot sauce, vinegar, and red pepper flakes in a saucepan for 3–4 minutes until slightly thickened.
4. Toss & serve: Drizzle hot honey sauce over wings, toss gently, and garnish with sesame seeds or parsley. Serve immediately!

Pro Tips for the Best Wings

• For extra crispy skin, let wings air-dry in the fridge for 1 hour before baking.
• Adjust the heat by adding more or less red pepper flakes. Want it milder? Try this mild buffalo wing trick.
• Double the sauce if you love sticky wings—it’s also amazing on baked chicken tenders!

Whether you’re serving these Hot Honey Chicken Wings for game day, a family dinner, or just because, they’re guaranteed to disappear fast. The sweet-spicy glaze is the kind of flavor that keeps everyone reaching for more—and asking for the recipe. (Pro tip: Make extra sauce for dipping!) For more finger-licking ideas, check out my easy game day appetizers roundup. Now, who’s ready to dig in?

Chicken and Broccoli Alfredo Bake: A Creamy, Comforting Family Favorite

There’s something magical about a dish that brings together creamy Alfredo sauce, tender chicken, and crisp broccoli in one comforting bake. Whether you’re juggling a busy weeknight or craving a cozy meal that feels like a hug, this Chicken and Broccoli Alfredo Bake is here to save the day. It’s the kind of recipe that makes everyone at the table pause mid-bite to say, “Wow, this is good.” And the best part? It’s incredibly easy to whip up, even when you’re short on time or energy.

I first stumbled upon this dish when I needed a quick yet satisfying dinner for my family after a long day of work. My kids, who usually turn their noses up at anything green, didn’t even notice the broccoli nestled in that rich, cheesy sauce. (Parenting win!) Now, it’s a regular in our rotation, and I love how versatile it is—swap in whole wheat pasta, add a sprinkle of red pepper flakes for heat, or toss in some mushrooms if you’re feeling fancy. No matter how you tweak it, this bake never disappoints.

Why You’ll Love This Chicken and Broccoli Alfredo Bake

This dish is a crowd-pleaser for so many reasons. Here are just a few:

• Comfort food at its finest: Creamy, cheesy, and packed with flavor.
• Nutritious and delicious: Broccoli adds vitamins, while chicken keeps it protein-packed.
• Easy to customize: Use gluten-free pasta, swap in turkey, or add extra veggies.
• Perfect for leftovers: Tastes even better the next day (if it lasts that long!).

How to Make Chicken and Broccoli Alfredo Bake

Ingredients You’ll Need

• 12 oz fettuccine or penne pasta
• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets, steamed
• 2 cups Alfredo sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the pasta according to package instructions, then drain and set aside.
3. In a large bowl, combine the cooked pasta, chicken, broccoli, Alfredo sauce, garlic powder, salt, and pepper. Mix well.
4. Transfer the mixture to the baking dish and top with mozzarella and Parmesan cheeses.
5. Bake for 20–25 minutes, or until the cheese is bubbly and golden.
6. Let it cool for 5 minutes before serving. Enjoy!

Recipe Tips and Tricks

Want to take this bake to the next level? Here are a few pro tips:

• Make it ahead: Assemble the dish up to a day in advance and refrigerate until ready to bake.
• Add a crunch: Sprinkle breadcrumbs or crushed crackers on top before baking for extra texture.
• Spice it up: A dash of cayenne or smoked paprika adds a nice kick.

If you love this recipe, you’ll also adore my Easy Creamy Chicken Pasta—it’s another weeknight lifesaver!

Frequently Asked Questions

There you have it—a dish that’s as easy to make as it is delicious. Whether you’re feeding a hungry family or meal prepping for the week, this Chicken and Broccoli Alfredo Bake is sure to become a staple in your kitchen. For more comforting pasta dishes, check out my Cheesy Baked Ziti or this Food Network twist on a classic. Happy cooking!

Lemon Butter Garlic Shrimp and Grits: A Bright, Comforting Classic

There’s something magical about the way buttery shrimp, tangy lemon, and creamy grits come together in this dish. Whether you’re craving a cozy weeknight dinner or a showstopping brunch, this Lemon Butter Garlic Shrimp and Grits recipe is your answer. It’s the kind of meal that feels indulgent but comes together in under 30 minutes—because let’s be honest, we all need those lifesaver recipes in our back pockets.

I first fell in love with shrimp and grits during a trip to Charleston, where it’s practically a religion. But back home in my tiny kitchen, I wanted to recreate that magic with a little extra brightness. A squeeze of lemon and a generous heap of garlic later, this version was born. It’s become my go-to when I need a meal that’s equal parts comforting and vibrant—like a hug from the sun. Plus, it’s flexible! Swap in quick-cooking polenta if grits aren’t handy, or add a pinch of red pepper flakes for heat. (No judgment if you lick the plate.)

Why You’ll Love This Lemon Butter Garlic Shrimp and Grits

This dish is a crowd-pleaser for so many reasons:

• Quick & easy: Ready in 30 minutes flat—perfect for busy nights.
• Bright & balanced: The lemon cuts through the richness for a dish that’s decadent but not heavy.
• Versatile: Serve it for dinner, brunch, or even a fancy-ish lunch.
• Pantry-friendly: Uses simple ingredients you likely have on hand.

How to Make Lemon Butter Garlic Shrimp and Grits

Ingredients You’ll Need

• 1 lb shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 tbsp butter, divided
• 3 cloves garlic, minced
• 1 lemon (zest + juice)
• 2 cups chicken or vegetable broth
• Salt, pepper, and parsley to taste

Step-by-Step Instructions

1. Cook the grits: Bring broth to a boil, whisk in grits, and simmer until creamy (about 20 minutes). Stir in 2 tbsp butter and season.
2. Sauté the shrimp: In a skillet, melt remaining butter over medium heat. Add garlic, then shrimp, cooking until pink (2–3 minutes per side).
3. Finish with lemon: Off heat, stir in lemon zest and juice. Spoon shrimp over grits and garnish with parsley.

Tips for the Best Shrimp and Grits

Want to take this dish to the next level? Try these tricks:

• Use stone-ground grits for the creamiest texture (instant grits can get gluey).
• Don’t overcook the shrimp—they’re done when they curl into a “C” shape.
• Add a splash of white wine to the shrimp for extra depth (or a splash of cream to the grits for luxury).

For more Southern-inspired recipes, check out my flaky buttermilk biscuits—they’re a match made in heaven with this dish!

Variations to Try

This recipe is wonderfully adaptable:

• Spicy: Add cayenne or diced andouille sausage.
• Cheesy: Stir grated cheddar or Parmesan into the grits.
• Vegetarian: Swap shrimp for sautéed mushrooms or crispy chickpeas.

Whether you’re new to shrimp and grits or a longtime fan, this lemony, garlicky version is sure to become a favorite. It’s the kind of meal that feels special without demanding hours in the kitchen—and isn’t that what we all need more of? Pour yourself a glass of iced tea (or wine, no rules here), dig in, and let those flavors transport you straight to the South. Happy cooking!

Lemon Butter Garlic Shrimp and Grits: A Bright, Comforting Southern Feast

There’s something magical about the way buttery shrimp, tangy lemon, and creamy grits come together in one pan. It’s the kind of dish that feels like a warm hug but tastes like a fancy restaurant meal—perfect for those nights when you want comfort and a little elegance. Whether you’re a grits newbie or a seasoned pro, this Lemon Butter Garlic Shrimp and Grits recipe is about to become your new weeknight hero. (And if you’ve ever doubted grits, let me assure you: these aren’t your cafeteria-grade grits. They’re luxuriously smooth, kissed with cheese, and begging for a fork.)

I first fell in love with this combo on a trip to Charleston, where shrimp and grits are practically a religion. Back home, I tweaked the classic with a punch of lemon and extra garlic (because, let’s be real, is there ever enough garlic?). The result? A dish that’s rich but bright, indulgent but balanced—and ready in just 30 minutes. Plus, it’s flexible! Swap in quick-cooking polenta if grits are hard to find, or add a pinch of red pepper flakes if you like heat. Hungry yet? Let’s get cooking!

Why You’ll Love This Lemon Butter Garlic Shrimp and Grits

This isn’t just another shrimp recipe. Here’s why it stands out:

• Fast but fancy: Looks gourmet but comes together faster than takeout.
• Balanced flavors: The lemon cuts through the richness, while garlic adds depth.
• Meal prep friendly: Cook grits ahead and reheat with a splash of broth.
• Versatile: Serve it for brunch, dinner, or even a date night in.

How to Make Lemon Butter Garlic Shrimp and Grits

Ingredients You’ll Need

• 1 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits (or polenta)
• 4 tbsp butter, divided
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• 2 cups chicken or vegetable broth
• Salt, pepper, and fresh parsley to taste

Step-by-Step Instructions

1. Cook the grits: Bring broth to a boil, whisk in grits, and simmer for 20–25 minutes, stirring occasionally. Stir in Parmesan and 2 tbsp butter.
2. Sauté the shrimp: In a skillet, melt remaining butter over medium heat. Add garlic, then shrimp, cooking 2–3 minutes per side until pink.
3. Finish with lemon: Off heat, stir in lemon zest and juice. Spoon shrimp over grits and garnish with parsley.

Pro Tips for the Best Shrimp and Grits

Want to take it up a notch? Try these tricks:

• Use stone-ground grits for the creamiest texture (instant grits can get gluey).
• Don’t overcrowd the shrimp—cook in batches if needed for a perfect sear.
• For extra richness, swap half the broth with heavy cream when cooking grits.

Pair this with a simple green salad with citrus vinaigrette to balance the meal. And if you’re new to Southern cooking, check out my guide to Southern comfort food basics for more inspo!

There you have it—a dish that’s as joyful to make as it is to eat. Whether you’re craving a taste of the South or just a break from the usual weeknight rotation, this Lemon Butter Garlic Shrimp and Grits delivers. And hey, if anyone asks how you made something so delicious? Feel free to wink and say, “Oh, just a little kitchen magic.” (We’ll keep the 30-minute secret between us.)

Sheet Pan Chicken Parmesan: A Crispy, Cheesy One-Pan Wonder

Let’s be honest: some nights, the thought of juggling multiple pots, pans, and a mountain of dishes is enough to make you order takeout. But what if I told you there’s a way to enjoy the crispy, saucy, cheesy goodness of Chicken Parmesan—with just one sheet pan and 30 minutes? Enter this Sheet Pan Chicken Parmesan, your new weeknight superhero. It’s all the flavor of the classic dish, minus the fuss (and the oil splatters).

As a mom of two and a self-proclaimed “cleanup avoider,” I’m always on the hunt for meals that deliver big flavor with minimal effort. This recipe checks every box: tender chicken, golden breadcrumbs, melty mozzarella, and a tangy marinara sauce that soaks into every bite. Plus, it’s a hit with picky eaters and adults alike—my kids call it “pizza chicken,” and honestly? I’ll take it. Serve it with a simple garlic bread or a crisp salad, and dinner is done.

Why You’ll Love This Sheet Pan Chicken Parmesan

Here’s why this recipe deserves a permanent spot in your rotation:

• One-pan magic: No flipping, no frying—just layer and bake.
• Kid-approved: Even the littlest critics will devour it.
• Meal-prep friendly: Leftovers reheat beautifully for lunches.
• Customizable: Swap panko for gluten-free breadcrumbs or add a sprinkle of red pepper flakes for heat.

How to Make Sheet Pan Chicken Parmesan

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (or thighs)
• 1 cup Italian-seasoned breadcrumbs
• ½ cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella
• 2 tbsp olive oil
• Fresh basil or parsley for garnish

Step-by-Step Instructions

1. Prep the chicken: Pound chicken to an even ½-inch thickness (this ensures even cooking). Pat dry with paper towels.
2. Bread the chicken: Dip each piece in beaten egg, then coat with a mix of breadcrumbs and Parmesan.
3. Layer & bake: Arrange chicken on a greased sheet pan. Drizzle with olive oil and bake at 400°F for 15 minutes.
4. Add toppings: Spoon marinara over each piece, sprinkle with mozzarella, and bake for another 10 minutes until bubbly.
5. Garnish & serve: Top with fresh herbs and extra Parmesan. Boom—dinner’s ready!

Pro Tips for the Best Chicken Parmesan

Want to take this dish to the next level? Try these tricks:

• Don’t skip the pounding: Uniform thickness = no dry spots. Use a rolling pin or meat mallet (or improvise with a heavy skillet!).
• Broil for extra crispiness: For a deeper golden crust, broil for the last 2 minutes (watch closely!).
• Make it ahead: Bread the chicken and refrigerate up to 24 hours before baking.

Pair this with my easy Caesar salad for a restaurant-worthy meal at home.

There you have it—a fuss-free, flavor-packed dinner that’ll make you feel like a kitchen rockstar. Whether you’re racing through a Wednesday night or hosting a casual Friday feast, this Sheet Pan Chicken Parmesan is your ticket to crispy, cheesy bliss. Now, who’s ready to ditch the dishes and dig in?

One-Pan Lemon Garlic Roasted Chicken: A Flavorful Weeknight Hero

There’s something magical about a dish that fills your kitchen with the aroma of garlic, lemon, and golden-brown chicken—especially when it all happens on a single pan. If you’re like me, juggling work, family, and the eternal quest for a balanced meal, this One-Pan Lemon Garlic Roasted Chicken is about to become your weeknight savior. It’s juicy, packed with bright citrusy flavor, and best of all, cleanup is a breeze.

I first stumbled upon this recipe during one of those chaotic evenings when my toddler was clinging to my leg, and the pantry seemed emptier than my energy reserves. With just a handful of pantry staples—lemons, garlic, olive oil—and a trusty sheet pan, I pulled together a meal that felt like a hug in food form. No fancy techniques, no obscure ingredients—just honest, delicious comfort. And the best part? The pan does most of the work for you.

Why You’ll Love This One-Pan Lemon Garlic Roasted Chicken

This dish is more than just a meal—it’s a lifeline for busy nights. Here’s why it’s a winner:

• Minimal cleanup: One pan means more time relaxing and less time scrubbing.
• Versatile: Pair it with roasted veggies, potatoes, or a simple salad.
• Flavor bomb: The lemon and garlic combo is bright, savory, and impossible to resist.
• Meal prep friendly: Leftovers make fantastic salads, wraps, or pasta additions.

How to Make One-Pan Lemon Garlic Roasted Chicken

Ingredients You’ll Need

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)
• 2 lemons (1 sliced, 1 juiced)
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry and season generously with salt, pepper, and oregano.
2. Mix the marinade: In a bowl, whisk together lemon juice, minced garlic, and olive oil.
3. Coat and arrange: Toss the chicken in the marinade, then place it skin-side up on a sheet pan. Scatter lemon slices around the chicken.
4. Roast to perfection: Bake at 425°F for 30–35 minutes until the skin is crispy and the internal temperature reaches 165°F.
5. Garnish and serve: Sprinkle with fresh parsley and let rest for 5 minutes before serving.

Tips for the Best Roasted Chicken

Want to take this dish to the next level? Here are my pro tips:

• Dry the skin well: This ensures maximum crispiness.
• Use fresh garlic: Pre-minced garlic lacks the punch of freshly minced cloves.
• Don’t overcrowd the pan: Give the chicken space to crisp up evenly.
• Try a spatchcocked chicken: For a larger crowd, spatchcocking a whole chicken works beautifully with this recipe.

Pairing Suggestions

This dish pairs wonderfully with simple sides like garlic parmesan roasted potatoes or a crisp arugula salad. For wine lovers, a chilled Sauvignon Blanc complements the lemony notes perfectly.

There you have it—a dish that’s as easy to make as it is delicious. Whether you’re cooking for a family dinner or meal-prepping for the week, this One-Pan Lemon Garlic Roasted Chicken is a reliable, flavorful choice. For more fuss-free recipes, check out my 5 Easy Sheet Pan Dinners roundup. Now go forth and conquer dinner with minimal effort and maximum flavor!

Teriyaki Beef and Veggie Skewers: A Flavor-Packed Weeknight Winner

There’s something magical about food on a stick—maybe it’s the nostalgia of summer cookouts or the fun of dipping and savoring each bite. These Teriyaki Beef and Veggie Skewers are my go-to when I want a meal that’s equal parts easy, healthy, and downright delicious. Tender strips of beef, crisp bell peppers, and sweet pineapple chunks get glazed in a sticky-sweet homemade teriyaki sauce that’s so good, you’ll want to drizzle it on everything. (No judgment if you lick the spoon!)

As a busy mom, I’m always looking for recipes that deliver big flavor without keeping me tied to the kitchen. Skewers are perfect because they come together quickly, cook in minutes, and make cleanup a breeze. Plus, they’re versatile—swap in your favorite veggies or add a kick of heat with a sprinkle of red pepper flakes. Whether you’re firing up the grill or using a grill pan indoors, these skewers are a guaranteed crowd-pleaser. Pro tip: Double the teriyaki sauce—you’ll thank me later.

Why You’ll Love These Teriyaki Beef Skewers

Here’s why this recipe earns a permanent spot in my dinner rotation:

• 30-minute meal: From prep to plate, it’s faster than takeout.
• Meal-prep friendly: Assemble skewers ahead and store them in the fridge.
• Kid-approved: The sweet-savory glaze is a hit with picky eaters.
• Perfect for gatherings: Great for BBQs, potlucks, or game-day snacks.

How to Make Teriyaki Beef and Veggie Skewers

Ingredients You’ll Need

• 1 lb flank steak or sirloin, thinly sliced
• 2 bell peppers (red, green, or yellow), cut into chunks
• 1 red onion, cut into wedges
• 1 cup pineapple chunks (fresh or canned)
• 1/3 cup soy sauce (or tamari for gluten-free)
• 2 tbsp honey or brown sugar
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Wooden or metal skewers (soak wooden ones for 30 minutes)

Step-by-Step Instructions

1. Make the teriyaki glaze: In a small saucepan, combine soy sauce, honey, ginger, garlic, rice vinegar, and sesame oil. Simmer for 5 minutes until slightly thickened.
2. Marinate the beef: Toss half the glaze with the sliced beef and let it sit for 10–15 minutes.
3. Skewer it up: Thread beef, peppers, onion, and pineapple onto skewers, alternating ingredients.
4. Grill or broil: Cook skewers for 3–4 minutes per side on a grill or under the broiler, brushing with extra glaze.
5. Serve: Garnish with sesame seeds and sliced green onions. Pair with easy fried rice or a simple cucumber salad.

Tips for Skewer Success

Want pro-level results? Here’s what I’ve learned after (ahem) a few charred skewers:

• Cut evenly: Uniform pieces ensure everything cooks at the same rate.
• Don’t overcrowd: Leave space between ingredients for even caramelization.
• Baste generously: Brush on glaze during the last 2 minutes to avoid burning.
• Try variations: Swap beef for chicken, shrimp, or tofu. Love spice? Add a dash of sriracha to the glaze.

Whether it’s a busy Tuesday or a weekend cookout, these Teriyaki Beef and Veggie Skewers never disappoint. The balance of savory, sweet, and smoky flavors feels like a treat, but the simplicity keeps it totally doable. I’d love to hear how yours turn out—tag me on Instagram or drop a comment below. Happy skewering!

Grilled Herb-Crusted Pork Chops: A Flavorful Summer Favorite

There’s something undeniably satisfying about firing up the grill on a warm summer evening, especially when the star of the show is a perfectly cooked pork chop. These Grilled Herb-Crusted Pork Chops are tender, juicy, and packed with fresh, aromatic flavors that make them feel downright gourmet—yet they’re simple enough for a weeknight dinner. Whether you’re hosting a backyard BBQ or just craving a hearty meal, this recipe is a guaranteed crowd-pleaser.

I first fell in love with this dish after a friend served it at a casual cookout. The golden, herb-flecked crust gave way to succulent meat, and I immediately begged for the recipe. Turns out, the secret is in the blend of fresh herbs and a quick marinade that locks in moisture. Now, it’s a staple in my summer rotation, and I’m thrilled to share it with you. Pair it with a crisp salad or some grilled vegetable skewers for a complete meal that’s as vibrant as it is delicious.

Why You’ll Love These Grilled Herb-Crusted Pork Chops

If you’re on the fence about trying this recipe, here’s why it’s a must-make:

• Quick & Easy: Ready in under 30 minutes, including marinade time.
• Bursting with Flavor: Fresh herbs, garlic, and a hint of lemon zest elevate simple pork chops.
• Versatile: Pair with almost any side—try creamy garlic mashed potatoes or a light quinoa salad.
• Grill-Friendly: No grill? No problem! A grill pan or oven works too.

Ingredients You’ll Need

• 4 bone-in pork chops (about 1-inch thick)
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1 tsp salt
• ½ tsp black pepper

How to Make Grilled Herb-Crusted Pork Chops

Follow these simple steps for juicy, herb-packed perfection:

1. Marinate: In a bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper. Coat the pork chops evenly and let them sit for 15–20 minutes.
2. Preheat the Grill: Heat your grill to medium-high (about 400°F) and lightly oil the grates.
3. Grill: Cook the chops for 5–6 minutes per side, or until the internal temperature reaches 145°F. Let rest for 5 minutes before serving.

Pro Tips for the Best Pork Chops

• Don’t skip the rest time! Letting the meat sit ensures juiciness.
• For extra flavor, add a sprinkle of Parmesan to the herb crust.
• Use a meat thermometer to avoid overcooking. Pork chops dry out fast!

There you have it—a foolproof recipe for Grilled Herb-Crusted Pork Chops that’s sure to become a summer standout. The blend of fresh herbs and smoky grill marks makes every bite irresistible, and the simplicity means you’ll actually want to make it again (and again). If you’re looking for more grilling inspiration, check out my grilled peach salad for a sweet finish to your meal. Happy grilling!

Easy Beef Empanadas: A Flaky, Savory Treat for Any Occasion

There’s something magical about biting into a warm, golden empanada—the crisp crust giving way to a juicy, spiced beef filling that’s downright irresistible. Whether you’re craving a quick weeknight dinner or need a crowd-pleasing appetizer, these Easy Beef Empanadas are your new go-to. As a mom of two, I love recipes that are forgiving, flexible, and secretly make me look like a kitchen superstar. Spoiler: store-bought pie crust is your friend here!

Empanadas might sound fancy, but they’re essentially the Latin American cousin of the humble hand pie—portable, customizable, and packed with flavor. My version keeps things simple without sacrificing taste, leaning on pantry staples like ground beef, onions, and spices you likely already have. Pro tip: Double the batch and freeze some for those “I forgot to meal prep” emergencies. (We’ve all been there!) If you’re a fan of easy, handheld meals, you’ll adore my Easy Chicken Pot Pie too—it’s comfort food at its finest.

Why You’ll Love These Easy Beef Empanadas

Here’s why this recipe earns a permanent spot in my rotation:

• Weeknight-friendly: Ready in under an hour, start to finish.
• Freezer-friendly: Make ahead and bake straight from frozen.
• Kid-approved: Tiny hands love tiny pies (and you control the spice level!).
• Versatile: Swap beef for turkey, add cheese, or go veggie—it’s all fair game.

How to Make Easy Beef Empanadas

Ingredients You’ll Need

• 1 lb ground beef (85% lean for best flavor)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt & pepper to taste
• 2 store-bought pie crusts (or homemade if you’re ambitious!)
• 1 egg (for egg wash)

Step-by-Step Instructions

1. Cook the filling: Brown the beef in a skillet, then add onions, garlic, and spices. Cook until fragrant and no pink remains. Drain excess fat.
2. Prep the dough: Roll out pie crusts and cut into 6-inch circles (a bowl works as a makeshift cutter!).
3. Fill & fold: Spoon 2 tbsp filling onto each circle, fold dough over, and crimp edges with a fork.
4. Bake: Brush with egg wash and bake at 375°F for 20–25 minutes until golden.

Tips for Empanada Success

Want to avoid the dreaded “filling explosion”? Here’s what I’ve learned:

• Don’t overfill: Leave a ½-inch border for sealing.
• Chill the dough: Cold dough holds its shape better. Pop filled empanadas in the fridge for 10 minutes before baking.
• Get creative: Add olives, hard-boiled eggs, or raisins for a traditional Argentine twist.

There you have it—a recipe that’s as fun to make as it is to eat. These Easy Beef Empanadas are proof that great food doesn’t have to be complicated. Serve them with a crisp salad (my 10-Minute Kale Salad is a favorite), and watch them disappear. Happy baking, friends—may your crusts stay golden and your fillings stay tucked in where they belong!

Slow Cooker Lemon Garlic Chicken: A Bright, Flavorful Weeknight Savior

There’s something magical about coming home to the aroma of lemon and garlic wafting through the house—especially when you didn’t have to hover over a stove to make it happen. That’s the beauty of this Slow Cooker Lemon Garlic Chicken: it’s a hands-off, flavor-packed dinner that feels like a warm hug after a long day. Whether you’re juggling work, kids, or just life’s endless to-do list, this recipe is here to save your sanity (and your taste buds).

I first stumbled upon this dish during one of those chaotic weeks when takeout menus were starting to look like my only option. But with a few pantry staples—chicken thighs, fresh lemons, and a generous amount of garlic—I threw together a meal that tasted anything but last-minute. The slow cooker worked its usual magic, transforming simple ingredients into tender, tangy perfection. Now, it’s a regular in our rotation, and I’m betting it’ll earn a spot in yours too.

Why You’ll Love This Slow Cooker Lemon Garlic Chicken

This dish is a triple threat: easy, delicious, and versatile. Here’s why it’s a winner:

• Minimal prep: Just 10 minutes of hands-on time, and the slow cooker does the rest.
• Bright, balanced flavors: Zesty lemon and savory garlic complement the richness of the chicken.
• Meal-prep friendly: Leftovers shine in salads, wraps, or pasta the next day.
• Crowd-pleaser: Kids and adults alike gobble it up (yes, even the garlic-averse ones!).

How to Make Slow Cooker Lemon Garlic Chicken

Ingredients You’ll Need

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 4 cloves garlic, minced
• 2 lemons (1 sliced, 1 juiced)
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Fresh parsley, for garnish (optional)

Step-by-Step Instructions

1. Sear the chicken (optional but recommended): Heat olive oil in a skillet over medium-high heat. Brown the chicken for 2–3 minutes per side for extra flavor.
2. Layer the slow cooker: Place chicken in the slow cooker, then add garlic, lemon slices, lemon juice, broth, oregano, salt, and pepper.
3. Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender.
4. Serve: Garnish with fresh parsley and extra lemon slices if desired. Pair with roasted vegetables or fluffy rice.

Tips for the Best Lemon Garlic Chicken

• Don’t skip the sear: Browning the chicken first adds depth of flavor. (But if you’re truly pressed for time, it’ll still taste great without it!)
• Adjust the tang: Love lemon? Add an extra squeeze before serving. Prefer milder flavors? Reduce the lemon juice by half.
• Swap the protein: Try this with pork tenderloin or even chickpeas for a vegetarian twist.

There you have it—a recipe that’s as forgiving as it is flavorful. Whether you’re feeding a hungry family or just craving a no-fuss dinner that doesn’t skimp on taste, this Slow Cooker Lemon Garlic Chicken is ready to step in. And hey, if it buys you an extra 10 minutes to put your feet up? That’s just the icing on the (lemon-drizzled) cake.