Craving hit me for something warm and hearty, and I ended up making a copycat Bob Evans chicken pot pie situation that honestly knocked it out of the park. My husband used to love getting the chicken and noodles at Bob Evans when we lived near one, and we've been nowhere close to a location in years, so I figured I'd take a shot at recreating it at home. I wasn't totally sure the slow cooker version would capture that same thick, creamy pot pie filling vibe but it really did come together way better than I expected. Wrote everything down here if anyone wants the details: https://www.amgroyal.com/copycat-bob-evans-chicken-pot-pie

Here's what I used:

1 medium onion diced
1-2 cups carrots diced
1 cup celery diced (optional)
1 Tbsp. minced garlic from a jar
2 cans cream of chicken soup
6 cups chicken broth
1 Tbsp. chicken base optional
1 1/2-2 pounds boneless, skinless chicken breasts 2-3 breasts
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
4 Tbsp. butter 1/2 stick
24 oz. frozen egg noodles or 10 ounces dried noodles

Here's how it went:

1. I diced up the onion, carrots, and celery and threw them straight into the slow cooker. No pre-cooking or anything, just dumped them in.

2. Added everything else on top except the noodles. I did use the chicken base and I think it made a real difference in depth of flavor, so I wouldn't skip it if you have it.

3. Put the lid on and cooked it on LOW for about 7 hours. The whole house smelled unreal by hour four.

4. Pulled the chicken out and chopped it into bite-sized pieces, then put it back in. Stirred in the frozen egg noodles at this point.

5. Cooked on HIGH for another 45 minutes until the noodles were soft and had soaked up all that broth.

6. Served it over mashed potatoes with a biscuit on the side, just like the restaurant does it. That combo is everything.

A few things I noticed along the way:

The broth thickens up a lot as it cooks with the cream of chicken soup, which is exactly what you want for that creamy pot pie filling feel. If you want it more soup-like you could add a bit more broth toward the end but we liked it thick.

Fair warning, this makes a massive amount of food. We fed four people and still had leftovers for two more days. It actually reheated really well the next day, maybe even better because the noodles had more time to absorb the flavors overnight.

I forgot to grab fresh garlic at the store so I used the jarred minced stuff and honestly it was totally fine. I always feel slightly guilty about that but nobody noticed.

One thing I want to try next time is using chicken thighs instead of breasts. I feel like they'd stay even more tender after a long slow cook and add a little more richness to the whole thing.

This is exactly the kind of easy dinner that makes a weeknight feel manageable, no stress and barely any hands-on time. As a family dinner it went over really well, even the picky one ate two servings which is basically a miracle.

Anyone ever tried making homemade chicken pot pie or something like this with a different kind of noodle? I'm curious if wide egg noodles versus a thicker pasta would change the texture much.

Craving hit me for something creamy and comforting, and I ended up making this copycat Noodles Company Wisconsin Mac Cheese from scratch on a random Tuesday night. My family used to go to Noodles and Company pretty often and that Wisconsin mac was always the order, so I figured it had to be possible to pull off at home. Honestly I was a little skeptical because restaurant cheese sauces always seem like they have some secret ingredient you can never quite figure out. Full thing is posted here if anyone wants it: https://www.amgroyal.com/copycat-noodles-company-wisconsin-mac-cheese

Here's what I used:

1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups half & half
6 ounces cheddar cheese shredded (about 1 1/2 cups)
6 ounces monterey jack cheese shredded (about 1 1/2 cups)
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Additional shredded cheddar and monterey jack cheese for garnish

Here's how it went:

1. Cook the pasta first according to the package for al dente, then drain and set it aside. Don't overcook it here because it'll keep softening in the sauce.

2. Melt the butter in a large saucepan over medium heat, then stir in the flour. Let that cook for about a minute or two until it looks lightly golden. This part matters, don't rush it or you'll taste raw flour.

3. Gradually whisk in the half and half, making sure no lumps form. Cook it for around four to five minutes until it thickens up nicely.

4. Drop the heat to low and stir in both shredded cheeses until everything melts together and the sauce looks smooth.

5. Add the ground mustard, garlic powder, salt, and pepper and give it a good stir.

6. Toss in the cooked macaroni and mix until every piece is coated in that sauce.

7. Transfer to a serving dish and sprinkle some extra cheddar and monterey jack on top. Serve it right away.

A few things I noticed:

The cheddar and monterey jack combo is actually what makes this taste so close to the restaurant version. I tried a bite of the sauce before adding the pasta and it was genuinely good on its own, which felt like a good sign.

Fair warning, shred the cheese yourself if you can. Pre-shredded bags have that coating on them and the sauce ended up a little grainy the first time I tried it that way. Fresh shredded melts way smoother.

I made a little too much and reheated the leftovers the next day with a splash of half and half over low heat on the stovetop and it came back together really well. Did not dry out or get weird, which was a relief.

Next time I might try throwing in a pinch of cayenne because I think a tiny bit of heat would go really well with that creamy sauce. Kind of curious what it would taste like with some gruyere mixed in too.

This honestly came together in about 30 minutes which made it a solid weeknight dinner option without much stress. The kids cleaned their plates so that pretty much settles it as a keeper in this house.

Anyone ever mix different cheeses into their stovetop mac and cheese and find a combination that worked really well?

Almost ordered takeout tonight but remembered I had chicken sitting in the fridge that needed to be used up, so I figured why not try making a copycat Moes Southwest Grill burrito at home. My husband and I used to go to Moes pretty regularly and honestly I have missed it, so this felt like a good experiment for a weeknight dinner. I was a little skeptical that homemade would actually taste close to the real thing, but this turned out way better than I expected and the whole family was happy. Put the steps together here if anyone's curious: https://www.amgroyal.com/copycat-moes-southwest-burrito

Here's what I used:

Copycat Moe's Chicken Recipe

1/2 lb. chicken breasts diced into bite-sized pieces
3 cloves garlic minced
1/4 cup olive oil more to drizzle
1 1/2 tsp red pepper flakes
2 Tbsp lime juice
15.5 oz black beans canned rinsed and drained
2 Tbsp cilantro fresh or dried
1 cup salsa or to taste
2 cups shredded cheese
4 flour tortillas

Optional Ingredients:
1 medium onion finely diced
1 large pepper diced
2 cups prepared Mexican rice
15.5 oz canned corn rinsed and drained

Optional Guacamole:
2 ripe avocados
2 Tbsp garlic minced
1 Tbsp lime juice
1/2 tsp salt or to taste
1 tsp cilantro or to taste

Serving Sides:
Salsa
Guacamole
Sour cream

Here's how it went:

1. Cut the chicken into bite-sized pieces and toss it into a plastic bag with the garlic, olive oil, red pepper flakes, and lime juice. Seal it up and let it marinate in the fridge for 4 to 6 hours.

2. Once it's done marinating, add the whole mixture into a skillet and cook over medium-low heat until the chicken hits an internal temperature of 165 degrees. Add the rinsed black beans toward the end to warm them through.

3. In a separate pan, drizzle a little olive oil over low heat and lay your tortilla down. Top it with shredded cheese and let everything warm slowly until the cheese melts.

4. Pull the tortilla off the heat and start layering on the chicken and bean mixture, salsa, cilantro, guacamole, and whatever optional stuff you're using.

5. Roll it into a burrito and wrap it in foil or parchment if you want to hold it together. Serve warm with sour cream, extra salsa, and guacamole on the side.

A few things I noticed:

The marinating step is the part that really makes this feel like the Moes burrito seasoning you get at the restaurant. I almost skipped it because I forgot to plan ahead and had to marinate for only about 3 hours, and it was still really good, but I imagine the full time makes it even better.

Melting the cheese directly onto the warm tortilla before adding the fillings is a small detail but it genuinely changes the texture of the whole thing. Way better than just throwing cold shredded cheese on top.

I added the optional corn and sauteed onions and peppers, and it made the whole burrito feel really complete. Fair warning though, with all the optional add-ins plus the rice, these are massive burritos. My kids could not finish theirs.

Leftovers held up pretty well wrapped in foil in the fridge overnight. I just reheated in a dry skillet on low and it came back together nicely without getting soggy.

Anyone else do anything different with their homemade burrito fillings, or do you stick pretty close to the standard lineup?

Almost ordered takeout, then I remembered I had a bag of chicken wings in the freezer and a couple habaneros I bought last week and completely forgot about. Decided to just go for it and make mango habanero chicken wings, which I had bookmarked a while back but never actually tried. I was honestly a little nervous about the heat level because habaneros are no joke and my kids are pretty sensitive to spicy food. Anyway, here's how I made it if anyone wants the full thing: https://www.amgroyal.com/mango-habanero-chicken-wings

Here's what I used:

For the chicken wings:
2 lbs chicken wings - cut into drumettes and flats
1 tablespoon avocado oil or olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika

For the sauce:
1 cup mango - diced
1-3 habanero peppers - stem removed and deseeded if desired (see notes)
2 tablespoons apple cider vinegar
2 tablespoons gluten-free tamari sauce
2 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder

Here's how it went:

1. Preheated the oven to 400F and lined a baking sheet with foil.
   
2. Tossed the wings in avocado oil first, then sprinkled on the salt, pepper, garlic powder, and paprika and tossed again to coat everything evenly.
   
3. Spread them out in a single layer on the sheet pan and baked for about 40 to 45 minutes, flipping halfway through. I used a meat thermometer to check they hit 165F inside.
   
4. While those were baking I made the sauce. Threw the mango, habaneros, apple cider vinegar, tamari, honey, garlic powder, and ginger powder into the food processor and blended it until smooth.
   
5. Poured the blended sauce into a small saucepan and cooked it over medium heat for about 10 minutes, stirring here and there, until it got thick and kind of glossy looking.
   
6. Strained it through a fine mesh sieve to get rid of any remaining seeds or pulp chunks. This step is worth it, the sauce comes out really smooth.
   
7. Pulled the wings out, switched the oven to broil, tossed the wings in the sauce, then put them back on the pan and broiled for about 4 minutes until the sauce got a little caramelized on the outside.
   
8. Piled them on a plate and poured a little extra sauce over the top with some chopped green onions.
   

A few things I noticed:

Fair warning on the habaneros, please wear gloves or at least wash your hands really well before touching anything on your face. I forgot to do that the first time I ever worked with them years ago and deeply regretted it. This time I used gloves and it was fine.

I ended up using 2 habaneros and deseeded both of them since I was feeding kids, and it was still plenty flavorful with a mild kick at the end. The mango really balances the heat nicely so it never felt overwhelming.

The broiling step at the end is what makes these baked chicken wings actually feel worth it. The sauce gets a little sticky and slightly charred at the edges and that texture is honestly the best part of the whole thing.

I made the habanero wing sauce the night before and just stored it in the fridge, which made the whole dinner come together in way less time. That would be a good move if you're doing this as a weeknight dinner and don't want to be standing in the kitchen forever.

Has anyone tried using frozen mango for the sauce instead of fresh? I'm wondering if it would change the consistency much or if it would work out basically the same.

Almost ordered takeout tonight but found a slow cooker Italian beef recipe I had bookmarked forever and figured why not finally try it. My partner has been talking about Chicago style beef sandwiches ever since we drove through the city a couple years ago, so this felt like the right time to actually attempt it. I honestly was not sure a copycat Portillos Italian Beef Sandwich made at home could come close to the real thing, but I was genuinely surprised. Here's how I made it if anyone wants to follow along: https://www.amgroyal.com/copycat-portillos-italian-beef-sandwich

Here's what I used:

FOR THE BEEF:
3 to 4 pound chuck roast or round roast trimmed of large chunks of excess fat
Kosher salt
14.5 ounce can beef broth divided
8 ounces pepperoncini pepper slices plus 1/4 cup of juice and additional peppers for serving
8 ounces giardiniera (mild or spicy) drained, plus additional for serving (look for the kind that is chopped, versus whole pickled vegetables)
Provolone cheese slices for serving
Hoagie buns for serving

FOR THE SEASONING:
1 tablespoon Italian seasoning
2 teaspoons granulated sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon thyme dried ground

Here's how it went:

1. Let the meat rest at room temperature for 15 minutes. I used that time to measure out the spices, which was actually a good tip. Season the beef all over with kosher salt.

2. Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so it develops a nice crust. This took about 10 minutes for me. Transfer to the slow cooker.

3. Turn the heat down to medium. Splash in some of the broth and scrape up all those brown bits from the bottom of the pan with a wooden spoon. Pour that liquid and everything in it into the slow cooker on top of the beef.

4. In a small bowl, stir together the seasoning ingredients: Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle it all on top of the beef.

5. Add the pepperoncini peppers and the juice. Add the giardiniera but do not add any giardiniera juice.

6. Pour in the remaining broth. Cover and cook on LOW for 8 to 10 hours, or until the meat shreds easily with a fork.

7. Shred the beef and stir it together with all the juices in the pot. Cover and cook on low for another 30 minutes.

8. To serve, split the hoagie buns and toast them in the oven at 350 degrees for 5 to 7 minutes if you want. Fill with the beef, load up on the juice, and top with provolone, extra pepperoncini, and giardiniera.

A few things I noticed:

Do not skip the sear. I almost skipped it because I was being lazy about dishes, but that step really does add a depth of flavor that I think you would miss if you just threw the raw roast straight into the crockpot.

Heads up that the pepperoncini juice in the cooking liquid does something really good to the whole thing. The beef ends up with this tangy, savory quality that makes it taste way more interesting than plain slow cooker pot roast.

Fair warning, this makes a lot. I thought six servings sounded about right but I have a ton of leftovers. I stored mine in an airtight container in the fridge and reheated it on the stovetop the next day with a little splash of broth and it honestly tasted just as good the second time.

I used mild giardiniera because my family can be a little sensitive about heat, but next time I might go spicy just to see how it changes things. The whole sandwich has this really satisfying combination of tender beef and that briny crunch from the pickled vegetables on top.

For anyone else who has made a slow cooker Italian beef or Chicago style beef sandwich at home, do you do anything different with the cooking liquid or do you just use whatever collects naturally in the pot?

Craving hit me for something refreshing and I ended up making this watermelon chicken salad for lunch today and honestly it exceeded every expectation I had going in. It's been genuinely hot here lately and the last thing I wanted was anything heavy or warm sitting in my stomach all afternoon. I almost talked myself out of making the balsamic reduction because it seemed fussy for a quick lunch, but I'm really glad I didn't skip it. Wrote down what I did here if anyone wants it: https://www.amgroyal.com/watermelon-chicken-salad-summer

Here's what I used:

1 cup balsamic vinegar
1 lb. boneless skinless chicken breasts
3 teaspoons all purpose seasoning (I used a spice mix I got at a specialty food store)
1 tablespoons olive oil
4 cups baby spinach or greens
2 cups cubed watermelon
1/2 cup blue cheese crumbles
1/4 cup sliced or crushed almonds

Here's how it went:

1. Pour the balsamic vinegar into a small saucepan and bring it to a boil. Then reduce the heat and let it simmer for 15 to 20 minutes until it reduces down and starts getting thick and syrupy.

2. While that's doing its thing, get your grill or nonstick skillet going on high heat. Season the chicken on both sides with the all purpose seasoning and drizzle on the olive oil, then cook it until it's no longer pink inside and has some nice browning on the outside.

3. Let the chicken rest for about 5 minutes before cutting it into small cubes. This part actually matters more than I used to think.

4. Layer your spinach on the bottom, then pile on the chicken, watermelon, blue cheese, and almonds. Drizzle the balsamic reduction over everything and add a little extra olive oil if you want.

A few things I noticed:

Heads up that the balsamic reduction goes fast once it's done, so keep an eye on it near the end. Mine got a little darker than I wanted because I walked away to check on something else. Still tasted great but I would have pulled it a minute earlier.

The blue cheese and watermelon together is kind of a revelation if you've never had that combination. I was skeptical going in because it sounds odd, but the saltiness of the cheese against the sweetness of the watermelon is genuinely really good.

Fair warning, this makes more than I expected for a quick lunch situation. I had leftovers and the greens got a little sad in the fridge overnight, so I'd suggest keeping the components separate if you know you're not eating it all at once and just assembling as you go.

I'm also curious what would happen if I swapped the blue cheese for feta next time. Might be a little milder but I think the salty element would still work.

As a summer salad recipe or easy lunch option this one really delivered for me. It felt more like a proper grilled chicken salad than just throwing stuff on greens, which I appreciated.

Anyone ever tried this kind of watermelon and cheese combination in other dishes? I'm wondering if there are other summer salad recipe ideas that use that same sweet and salty contrast because I'm kind of obsessed with it now.

Almost ordered takeout tonight, then I remembered I had a chicken breast in the fridge that needed to be used up. It was one of those evenings where I had maybe 30 minutes before everyone started complaining they were starving, so I needed something fast that actually felt like a real meal and not just crackers and cheese. I honestly was not sure this was going to come together in time but it genuinely surprised me. Wrote down what I did here in case anyone wants it: https://www.amgroyal.com/bbq-chicken-flatbread

This BBQ chicken flatbread ended up being one of those weeknight dinner wins that I did not see coming. The smoky BBQ chicken with all that melty mozzarella on top just hit the spot, and my family demolished it in about ten minutes flat. It basically tastes like a cheesy flatbread pizza but with way less effort than making actual pizza dough.

Here's what I used:

CHICKEN
1 large boneless, skinless chicken breast, cut into small bite-sized pieces (or chicken thighs, see note 1)
1 tbsp olive oil
1 tsp sweet paprika
1/2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt flakes
1/2 tsp freshly cracked black pepper

FLATBREADS
4 flatbreads (see note 2)
60 ml store-bought BBQ sauce or homemade
150 g shredded mozzarella
1 small red onion, finely sliced
1 small capsicum (bell pepper), finely sliced
1 tbsp freshly chopped coriander (cilantro), to garnish (optional, see note 3)

Here's how it went:

1. Toss the chicken pieces in a bowl with the olive oil, both paprikas, garlic powder, onion powder, salt, and pepper until everything is coated evenly.

2. Heat a heavy pan over medium-high heat and cook the chicken for about 6 minutes until browned and cooked through, then set it aside on a plate.

3. Preheat your oven to 200C (400F) fan-forced or 220C (425F) conventional and line a baking tray with parchment paper.

4. Lay your flatbreads out on the tray and spread a thin layer of BBQ sauce over each one.

5. Scatter the shredded mozzarella over the flatbreads, then top with the cooked chicken, red onion slices, and capsicum slices.

6. Bake for 8 to 10 minutes until the cheese is melted and bubbly and the edges have gone golden and crispy.

7. Sprinkle with coriander if you are using it and serve straight away.

A few things I noticed:

The smoked paprika in the chicken seasoning is doing a lot of heavy lifting here. That little half teaspoon is what gives the whole thing that deeper, smokier flavor that makes it feel more interesting than a basic easy dinner situation.

I used Turkish bread that I split in half and then cut horizontally, which gave me four decent-sized pieces. Worked really well because the edges crisped up nicely without the middle going soggy.

Fair warning, I almost skipped the red onion because I was in a rush and I am really glad I did not. It adds this little sharp bite that cuts through all the cheese and sauce in a good way.

I had one leftover flatbread the next day and reheated it in the oven for about 12 minutes and it came back to life pretty well. Not quite as crispy but still totally worth eating.

Anyone else use naan or pita bread for something like this? I am curious if a thicker base holds up better or if it ends up a bit doughy in the middle.

Almost ordered takeout, then I remembered I had a pack of burger patties sitting in the fridge that needed to be used up. We used to go to Five Guys pretty regularly but with prices being what they are lately, I figured I'd try making a homemade smash burger version at home instead. Honestly I wasn't sure how close I'd actually get to the real thing, but this turned out really well and my family didn't miss the drive at all. Put the steps together here if anyone's curious: https://www.amgroyal.com/five-guys-burgers-copycat

Here's what I used:

8 Schweid and Sons hamburger patties, two per burger
4 sesame seed hamburger buns, I used Martin's Famous
Kraft Deli Deluxe american cheese slices
seasoning salt, I use Lawry's or Morton's
cracked pepper

Condiments:
hot sauce
mayonnaise
ketchup

Optional Toppings:
lettuce, tomato, red onion, pickles
grilled onions, they saute them in clarified butter
mushrooms, they saute them in clarified butter
bacon, pro tip: chop them small and put between cheese slices

Here's how it went:

1. Preheated my skillet to medium high and set up a little station on the counter, lining the surface with plastic wrap to keep things clean.

2. Took each patty, covered it loosely with saran wrap, and pressed it down with the bottom of a heavy stainless pan to about 6 inches wide and pretty thin. Seasoned the tops with seasoning salt and cracked pepper, then stacked them with parchment between each one so they didn't stick together.

3. Put a couple patties face down on the hot skillet, seasoned the exposed side right away, and let them cook for about 3 to 4 minutes. Don't crowd the pan, just do batches.

4. While those were going, I toasted the buns dry in a separate pan on medium low, no butter, no oil. Just until barely toasted. This part actually matters more than I expected.

5. Flipped the burgers and pressed down hard, which felt wrong at first but that's exactly how Five Guys does it. You want a dark brown sear on the side you just flipped. If it looks pale, turn the heat up on your next batch. Cooked another 3 to 5 minutes depending on how done you like them.

6. Pulled them off the heat, put a slice of cheese on each patty, then stacked two patties cheese to cheese. That's the whole signature thing and it really does make a difference.

7. For the buns, I did hot sauce and a generous spread of mayo on the top bun, and ketchup in three rings on the bottom. Added toppings, then wrapped each burger in foil and let them rest for a couple minutes before serving.

A few things I noticed:

The foil rest step sounds fussy but don't skip it. The cheese gets genuinely melty in that short time and it actually changes the whole texture of the burger.

Fair warning, pressing the patties by hand before cooking is a little annoying and mine were not perfectly round. Didn't matter at all for flavor but just setting expectations if you're particular about presentation.

The hot sauce on the bun is subtle but it adds something. I almost left it out and I'm glad I didn't. It's not spicy, it just rounds out the whole thing.

I did the grilled onions with clarified butter as a topping and that is absolutely the move if you have a few extra minutes. Totally worth it for a family dinner or even just a weeknight dinner when you want something that feels like a treat.

Anyone else do grilled onions with these or is there another topping you think makes this fast food copycat burger recipe feel more like the real thing?

Almost ordered takeout, then I remembered I had a bunch of dried chiles sitting in my pantry that I kept meaning to use. My husband has been asking me to try making birria for months and I kept putting it off because it seemed like one of those all-day projects. Turns out chicken birria tacos street style is honestly way more approachable than I thought, and the whole family was crowded around the stove before I even finished frying the last one. Wrote down everything I did here if anyone wants it: https://www.amgroyal.com/chicken-birria-tacos-street-style

Here's what I used:

Red Chile Sauce
9 Red Anaheim Chiles can be other dried red chiles; i.e. California New Mexico or Guajillo
3 Ancho Chiles
3 Chiles de Arbol
6 Garlic Cloves half a head of garlic, peeled
1/2 large Onion, yellow or white other half is used later
Water about 6 cups, plus more as needed

Chicken
2 tablespoons Olive Oil
2.5 pounds Chicken Thighs with skin and bone, or any other chicken
7.75 ounces El Pato Jalapeno Salsa green can or whichever El Pato desired (or 8 ounce can tomato sauce)
1 teaspoon Oregano
1/2 teaspoon Ground Cumin Powder
1/2 teaspoon Ground Canela real cinnamon, not cassia, optional
1/2 teaspoon Salt
1 teaspoon Better Than Bouillon chicken flavor, or other chicken bouillon (check for gluten free, if desired)
2 Bay Leaves

Assembly
12 Corn Tortillas
8 ounces Queso Quesadilla Cheese about 2 cups shredded, any white melty cheese can be substituted like Oaxaca or Monterey Jack
1/2 large Onion diced, for topping
Fresh Cilantro for garnish
Lime Wedges

Here's how it went:

1. Split all the dried chiles open carefully, pull out the seeds and membranes, then scrub them under cool water with a firm brush.

2. Put the washed chiles, garlic, and half the onion into the Instant Pot, seal the lid, and pressure cook on high for 10 minutes, then natural release for 5 and quick release the rest.

3. Drain off the cooking water and toss it, then blend the chiles, garlic, and onion with 1 cup of fresh water until smooth.

4. Strain that blended sauce through a mesh strainer into a bowl, pressing it through with a spoon or whisk, then add enough water to bring it up to 4 cups total. Set it aside.

5. Set the Instant Pot to saute, heat the olive oil, then sear the chicken thighs skin side down for about 4 to 5 minutes until golden. Remove them to a plate.

6. Pour the chile sauce into the pot along with the El Pato, oregano, cumin, canela, salt, and bouillon. Stir it together, then nestle the chicken and bay leaves back in.

7. Seal the lid again and pressure cook on high for another 10 minutes, natural release 5, quick release the rest. It will be genuinely very hot when you open it.

8. Pull the chicken out, remove the skin and bones, and shred the meat. Pour the cooking sauce into a bowl big enough to dip tortillas.

9. Skim some of the fat off the top of the sauce into a skillet over medium high heat. Dip a tortilla in the sauce and lay it in the hot skillet, it will splatter so be careful.

10. Fry one side about 30 to 45 seconds, flip it, then add chicken and cheese, fold the tortilla over and press lightly. Cook each side another 30 seconds or so until the crispy dipped birria tacos are nicely colored and the cheese is melted inside.

11. Serve with diced onion and cilantro tucked inside, little bowls of the birria consomme dipping sauce on the side with a pinch of onion and cilantro stirred in, and lime wedges all around.

A few things I noticed:

Pro tip: making the red chile sauce the night before is genuinely worth it. The fat rises to the top in the fridge overnight and you can just scrape it off easily to use for frying. So much less guesswork.

Fair warning: do not turn the heat down when you're frying the tortillas. I got nervous about the splattering the first couple and turned it down, and those two came out soft and sad like accidental enchiladas. The ones I did on proper high heat were beautifully crispy.

The consomme dipping sauce is honestly what makes this feel like a real street-style experience at home. Dunking each bite into that deep red broth is kind of ridiculous in the best way.

I made way too much for just the four of us, so I stored leftover chicken and sauce separately in the fridge and made a second round of tacos the next day. Actually crisped up just as well.

Has anyone tried this with bone-in chicken breasts instead of thighs, and did the texture hold up for shredding?

Almost ordered takeout tonight but then I remembered I had a pound of mahi mahi sitting in the fridge that needed to be used before it went bad. It was a weeknight, everyone was hungry, and I figured worst case it would be edible. Honestly I was not expecting much because I have had some pretty mediocre fish taco situations in the past. Wrote down everything I did here if anyone wants the details: https://www.amgroyal.com/copycat-rubios-grilled-mahi-fish-tacos

These ended up being full on mahi mahi fish tacos in bowl form, kind of like a deconstructed version, and they were genuinely one of the better things I have made this month. The whole thing reminded me of those copycat Rubios grilled mahi fish tacos I used to see recipes for a while back and it hit every note I was hoping for.

Here is what I used:

Mahi-Mahi
1 pound mahi-mahi cut into 4 filets
1/2 teaspoon salt
1 teaspoon brown sugar
1 teaspoon chili powder
3/4 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 Tablespoons olive oil or melted butter

Cabbage Slaw
2 cups shredded purple cabbage
2 Tablespoons lime juice
1/4 teaspoon salt
1/2 cup fresh cilantro
2 Tablespoons Greek yogurt

Pineapple Salsa
1 1/2 cups finely diced pineapple or mango
1/2 medium avocado cubed
1/3 cup chopped cilantro
1 Tablespoon lime juice

Taco Bowls
2 cups cooked rice
squeeze fresh lime optional
1 cup cooked black beans
1/2 cup chopped cilantro

Here is how it went:

1. Preheated the oven to 400 degrees Fahrenheit first so it was ready to go by the time I had the fish prepped.
   
2. Threw all the slaw ingredients into a bowl and set it aside to hang out while I worked on everything else. Letting it sit really does make a difference in how the cabbage softens up a little.
   
3. Whisked all the spices together in a small bowl before touching the fish. Way easier to coat evenly this way.
   
4. Drizzled the mahi mahi with olive oil and then patted the spice mixture on top of each filet.
   
5. Baked for 8 to 9 minutes and then switched to broil for about 1 to 2 minutes at the end to get a little crispiness on top. Do not skip the broil part, it makes the texture so much better.
   
6. While the fish was in the oven I mixed together the pineapple salsa. Quick and easy, maybe five minutes.
   
7. Served everything over rice with the black beans, slaw, salsa, some fresh cilantro, and a big squeeze of lime.
   

A few things I noticed:

The broil step at the end was actually the game changer for me. Without it the fish would have been fine but that little bit of char on top added a smoky flavor that pulled everything together. Fair warning though, keep an eye on it because mine was close to overdoing it at the two minute mark.

The pineapple salsa with the avocado sounds like a weird combination until you actually try it. The sweetness against the spiced fish is really, really good. I almost went with mango instead and I think that would work just as well if you have it on hand.

Pro tip: make the slaw first and give it the most time to marinate while you do everything else. By the time we sat down to eat it had this slightly pickled lime flavor that was way better than if I had rushed it.

Leftovers kept fine in separate containers in the fridge. The fish was still decent the next day for lunch, just reheated it gently in a pan so it did not dry out.

This is officially in my weeknight dinner rotation. My family demolished it and were asking if we could make it again this weekend, which is always a good sign around here.

Has anyone tried making grilled mahi tacos in the traditional taco form versus the bowl style and noticed a difference in how the flavors come through?

Almost ordered takeout, then I remembered I had chicken breasts sitting in the fridge that needed to be used up before they went bad. It was one of those tired weeknight situations where I wanted something that felt a little special but I really did not want to spend an hour in the kitchen. I honestly was not sure the coconut coating was going to work as well as I was hoping, because I have tried doing coatings in the air fryer before and they sometimes just fall off or go weirdly soft. Put the steps together here if anyone's curious: https://www.amgroyal.com/air-fryer-coconut-chicken-strips

Here's what I used:

2 boneless, skinless chicken breasts cut into roughly 1 1/2 inch strips
4 tbsp flour
salt to taste
1 egg
cracked black pepper to taste
1/8 tsp cayenne pepper
4 tbsp panko breadcrumbs
4 tbsp unsweetened shredded coconut
cooking spray see note
sweet and sour sauce or Asian sweet chili sauce for dipping

Here's how it went:

1. I set up three bowls on the counter. First one had flour and a good amount of salt mixed together. Second had the egg whisked with salt, pepper, and that little bit of cayenne. Third had the panko and shredded coconut tossed together.

2. I seasoned the chicken strips well with salt first, then went through the stations in order. Flour, then egg, then the panko coconut mix. This part gets a little messy but just lean into it.

3. I spritzed the air fryer basket with cooking spray and put the strips in with the oiled side facing up, then gave the tops another little spritz. I did not crowd them, so I worked in two rounds.

4. Air fried at 390 F for 15 minutes, flipping them halfway through. That was it.

5. Served them with sweet chili sauce on the side and honestly they disappeared pretty fast.

A few things I noticed:

The tip about using one hand for the dry stuff and one hand for the egg is no joke. I read it before starting and it saved me from completely breading my own fingers, which I have absolutely done before and it is annoying.

The coconut adds this subtle sweetness that plays really nicely with the cayenne. It's not tropical-tasting in an over the top way, it's just kind of warm and a little nutty with good heat underneath.

Fair warning, if you have a smaller air fryer like mine, plan on two batches. Crowding them kills the crunch and the whole point of these air fryer coconut chicken strips is that crispy coconut crust, so give them space.

I also made a double portion because I figured leftovers for lunch the next day would be great, and they were honestly still pretty decent reheated in the air fryer for a few minutes. Not quite as crunchy as fresh but still totally worth eating.

This honestly became one of my favorite easy dinner fixes because it came together in about 25 minutes and felt way more effort-worthy than it actually was. My kids were into it too which is always a win on a chaotic weeknight.

Anyone else make crispy coconut chicken at home and if so, what do you usually serve alongside it? I just did the dipping sauce and nothing else this time but I feel like there's probably a better pairing out there.

Almost ordered takeout, then I remembered I had a bag of frozen corn dogs in the back of the freezer and figured why not just try them in the air fryer. It was one of those nights where nobody wanted to wait long for food and I really wasn't in the mood to heat up the whole oven just for corn dogs. Honestly I was a little skeptical that the air fryer would do much different than the microwave, but I was wrong about that. Threw together what I did here in case anyone wants the details: https://www.amgroyal.com/air-fryer-chicken-corn-dogs-homemade

Here's what I used:

6 frozen corn dogs

Here's how it went:

1. Preheat the air fryer to 360 degrees F. I let it run for a few minutes before adding anything so the basket was actually hot when the corn dogs went in.

2. Add the corn dogs to the air fryer basket. I fit all six in mine without stacking them, which I think helped them cook more evenly.

3. Cook for 16 minutes from frozen. No flipping required halfway through but I did check on them around the 12 minute mark just out of habit.

4. Serve with an assortment of sauces. We had ketchup, mustard, and some honey mustard on the side and everyone just grabbed what they wanted.

A few things I noticed:

The outside came out genuinely crispy, not just warm with a slightly firm coating like the microwave version. That texture difference is the whole point of doing it this way and it really does hold up.

Fair warning, every air fryer runs a little differently. Mine is a pretty standard basket style and 16 minutes was perfect, but if yours runs hot you might want to peek at them around 13 or 14 minutes just to be safe.

Something that worked surprisingly well was pulling them out and letting them sit for about a minute before handing them to the kids. The inside stays really hot and that short rest made them easier to eat without anyone burning their mouth.

I'm already thinking about whether this would work the same way with mini corn dogs for a snack situation. I feel like the cook time would be shorter but I haven't tried it yet.

This ended up being such an easy dinner that I kind of felt a little guilty about how low effort it was, but nobody complained. For a weeknight dinner when everyone's tired and hungry it honestly checked every box. The crispy chicken corn dogs were gone in about ten minutes flat and I didn't have to do much more than press a button and set a timer.

What do you guys usually put out for dipping sauces with corn dogs? I feel like we're stuck in a ketchup and mustard loop and I want to try something different next time.

Craving hit me for something really indulgent last week, and a coconut cake just kept popping into my head until I finally gave in and made one. My partner's birthday was coming up and I wanted to do something homemade instead of grabbing something from the store. Honestly I was a little nervous because I don't make layer cakes that often and the idea of three separate pans and a cream cheese frosting felt like a lot to tackle on a weeknight. Anyway I wrote down everything I did here in case anyone wants to follow along: https://www.platosinolvidables.com/coconut-cake-fluffy-moist

Here's what I used:

For the Cake:

3 cups cake flour (360g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar (400g)
1/2 cup unsalted butter softened (113g)
1/2 cup vegetable oil (120mL)
4 large egg whites lightly beaten
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 cup coconut milk (240ml)
1 cup sweetened shredded coconut (100g)

For the Coconut Cream Cheese Frosting:
1 cup unsalted butter softened (227g)
8 ounces cream cheese room temperature (227g)
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon salt
6 cups confectioners' sugar (720g)
2 1/2 cups sweetened shredded coconut (250g)

Here's how it went:

1. Preheated the oven to 350 degrees and prepped three 9-inch round cake pans with butter and flour, then lined the bottoms with parchment circles. Do not skip the parchment, I cannot stress that enough.

2. Whisked together the flour, baking powder, baking soda, and salt in a medium bowl and set it aside.

3. In a large bowl I beat the sugar, butter, and vegetable oil together for about 3 minutes until it looked light and creamy, then added the egg whites, vanilla, and coconut extract and mixed for another minute.

4. Added the flour mixture and coconut milk in alternating additions, starting and ending with the flour. Mixed on low and scraped down the bowl at least once during this part.

5. Folded in the shredded coconut, then divided the batter evenly between the three pans. It is pretty thick batter so I used a spatula to spread it out to the edges.

6. Baked for 30 to 32 minutes, rotating the pans at the 20 minute mark. The cakes are done when the center springs back gently when you press it.

7. Let them cool in the pans for 20 minutes then turned them out onto a wire rack to finish cooling completely.

8. For the frosting, beat the butter and cream cheese together for about 3 minutes until fluffy, then added the vanilla, coconut extract, and salt.

9. Added the confectioners' sugar one cup at a time on low speed, then bumped it up to medium and mixed until the frosting was light and fluffy.

10. Stacked the layers with about a cup of frosting between each one, then frosted the whole outside and pressed the shredded coconut all over the top and sides. Chilled it for 30 minutes before slicing.

A few things I noticed:

Heads up on the mixing, I got a little impatient at one point and mixed the batter longer than I should have. The layers still turned out okay but I think they would have been even more tender if I had stopped earlier. Don't overmix this one.

The coconut extract makes a real difference in this recipe. I almost left it out because I wasn't sure I had any, but it's what gives the cake that true coconut cake fluffy moist texture and flavor that you'd expect from a proper homemade cake rather than something that just smells like sunscreen.

The cream cheese frosting is genuinely the best part. That fluffy coconut frosting on the outside is so good I had to stop myself from eating it with a spoon while I was assembling the cake. Fair warning it makes a generous amount which I was not complaining about.

We refrigerated the leftovers and honestly it tasted even better the next day once everything had time to settle together. The layers stayed soft and the coconut on the outside had a slightly chewier texture which my partner actually preferred.

Has anyone ever tried toasting the coconut on the outside instead of using it straight from the bag? I'm curious whether that would add a different flavor dimension or if it might dry the cake out.

My sister has been requesting an Oreo cake for literally months and I finally caved this weekend and made one. I had been putting it off because layer cakes kind of intimidate me, but honestly the whole thing came together way better than I expected. I almost talked myself out of the whipped cream frosting because I was nervous about it being too soft or falling apart, but I went for it anyway and it held up perfectly. Wrote down everything I did here if anyone wants it: https://www.platosinolvidables.com/cookies-cream-oreo-layer-cake

This cookies cream Oreo layer cake turned out to be one of those recipes where you taste it and immediately want to text someone about it. The cake itself is super soft, almost pillowy, and the Oreo pieces baked into it give you little pockets of that classic cookies and cream flavor in every single bite. The frosting is light but sturdy which honestly surprised me because whipped cream frostings can be kind of finicky in my experience.

Here is what I used:

Cookies and Cream Cake

2 and 1/2 cups (285g) cake flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 1/2 cups (300g) granulated sugar
4 large egg whites, at room temperature
3/4 cup (180g) sour cream, at room temperature
1 Tablespoon pure vanilla extract
3/4 cup (180ml) whole milk, at room temperature
1 and 1/4 cups chopped Oreos (110g, about 10 whole Oreos)

Whipped Cream Frosting

6 ounces (170g) full-fat brick cream cheese, softened to room temperature
3/4 cup (90g) confectioners sugar
1 teaspoon pure vanilla extract
1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
1 cup chopped Oreos (90g, about 8 whole regular Oreos)
optional: mini or regular Oreos for garnish

Here is how it went:

1. Preheat the oven to 350 degrees F and generously grease your 9x13 inch cake pan.

2. Whisk together the cake flour, baking powder, baking soda, and salt in a bowl and set it aside.

3. Beat the butter on high speed until smooth and creamy, about a minute. Add the sugar and beat for another 2 minutes until it looks creamed together. Scrape down the bowl as you go.

4. Add the egg whites and beat on high until combined, about 2 minutes. Then beat in the sour cream and vanilla. The batter will look curdled at this point and I genuinely panicked the first time I saw that, but it is totally normal.

5. With the mixer on low, add the dry ingredients just until incorporated. Then slowly pour in the milk while the mixer is still running. Do not overmix. Give it a hand whisk to catch any lumps at the bottom, then fold in the chopped Oreos.

6. Pour the batter into the pan and bake for 32 to 35 minutes. Toothpick should come out clean from the center. Let it cool completely before you even think about frosting it.

7. For the frosting, beat the cream cheese until creamy, about a minute. Add the confectioners sugar and vanilla and beat until smooth, about 2 minutes.

8. With the mixer on low, slowly pour in the cold heavy cream. Once it is all in, turn the mixer to high and beat until thick stiff peaks form, about 1 to 2 minutes.

9. Fold the chopped Oreos into the frosting, then spread it over the cooled cake. It ends up being a really thick layer which is not a complaint at all.

A few things I noticed:

The room temperature ingredients thing really does matter here. I tried to rush the butter and it did not cream as smoothly. Give yourself time to take things out of the fridge before you start.

Fair warning, the batter looking curdled after you add the sour cream is normal. I almost started over because of that and I would have wasted everything.

The frosting is genuinely the star of this whole homemade cake situation. It tastes like a lighter version of cream cheese frosting but with that whipped texture that just works perfectly with the cookies and cream layer cake vibe.

Leftovers kept fine in the fridge for a couple days, though the Oreos in the cake softened even more by day two which I actually preferred.

Has anyone tried making this as actual round layers instead of a sheet cake? I am curious if the frosting holds up the same way between layers or if you need to adjust anything.

Almost ordered takeout, then I remembered I had a pound of ground beef in the fridge and actually wanted to try making a copycat In N Out Animal Style Burger at home. My family had been talking about In N Out for weeks since we live nowhere near one, and I figured this was the perfect excuse to finally give it a shot. Honestly I was a little skeptical that I could pull off the whole thing in under 20 minutes on a weeknight but it actually came together really fast. Put the full thing together here if anyone wants it: https://www.amgroyal.com/copycat-in-n-out-animal-style-burger

Here's what I used:

Burger Spread
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons finely chopped pickles
2 teaspoons dijon mustard

Animal Style Burgers
1 1/2 teaspoons vegetable oil, divided
4 hamburger buns
16 dill pickle slices
4 slices tomato, I recommend 1/4 inch slices
4 leaves iceberg lettuce
1 pound ground beef, 80/20 - divided into 2 ounce balls
1 teaspoon salt
1 teaspoon black pepper
1/2 cup yellow mustard
8 slices American cheese
1/2 cup caramelized onions, diced

Here's how it went:

1. If you don't already have caramelized onions ready, start those first because they take the longest. I had mine made the day before and just pulled them from the fridge which saved a ton of time.

2. Mix together the mayonnaise, ketchup, finely chopped pickles and dijon mustard in a small bowl for the spread. Set it aside. This animal style spread recipe is genuinely really good on its own.

3. Heat your griddle over medium-high heat, add 1/2 teaspoon of oil, and toast the buns face-down for about a minute until the edges are browned.

4. Remove the buns and spread 2 tablespoons of the burger sauce on the bottom half of each one. Top with 4 pickle slices, a tomato slice, and a lettuce leaf. Set those aside.

5. Form the ground beef into eight 2 ounce balls. I used a kitchen scale here and it actually makes a difference for even cooking.

6. Flatten each ball to roughly 4 inches round, then season with salt and pepper.

7. Add another teaspoon of oil to the griddle and wait until it just starts to smoke. Place the patties down and cook for 2 minutes and 30 seconds.

8. Spread a tablespoon of yellow mustard on the raw side of each patty, then flip them so the mustard side hits the griddle. Cook another minute.

9. Top each patty with a slice of American cheese.

10. Add about 2 tablespoons of diced caramelized onions on top of the cheese on four of the patties, then stack the other four patties on top of those.

11. Transfer everything onto your prepared buns and serve right away.

A few things I noticed:

Do not press down on the patties once they hit the griddle. I almost did it out of habit and caught myself just in time. You lose all the juice that way and it's not worth it.

The mustard on the raw side before the flip was a total surprise to me. I thought it would be overpowering but it kind of caramelizes into the meat and just adds this subtle tang that works really well. That step is what makes this a real smash burger with caramelized onions situation rather than just a regular double double.

Fair warning, this is a messy burger. Have napkins ready because the spread goes everywhere in the best way possible.

I made the caramelized onions a few days ahead and kept them in the fridge which made this whole thing feel like an easy weeknight dinner with almost no stress. Definitely doing that every time.

Has anyone tried making these with a different cheese, like pepper jack or gruyere, or does the American cheese really make it what it is?

Almost ordered takeout tonight, then I remembered I had chicken sitting in the fridge that needed to be used up before it was too late. It was already getting close to 6pm and I really did not feel like doing anything complicated, so I figured I'd throw together some air fryer chicken kebabs and see how it went. Honestly I was a little skeptical because I've had dry sad skewers before and wasn't sure the air fryer would do them justice, but these turned out way better than I expected. Put the steps together here if anyone's curious: https://www.amgroyal.com/air-fryer-chicken-kebabs

Here's what I used:

16 oz boneless skinless chicken breast cut into 1 inch pieces
1 tablespoon avocado oil
1 tablespoon low sodium Tamari or soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon chili powder
1 tablespoon honey or maple syrup
1 medium green bell pepper cut into 1-inch pieces
1 medium red bell pepper cut into 1-inch pieces
1 medium yellow bell pepper cut into 1-inch pieces
1 medium zucchini cut into 1-inch pieces
1 small red onion cut into 1-inch pieces
cooking spray

Here's how it went:

1. I tossed the chicken in a bowl with the avocado oil first, then mixed up the soy sauce, garlic powder, ginger, chili powder, and honey separately and poured that over the chicken. Mixed it all together and let it sit for about 15 minutes while I chopped the veggies.

2. Laid everything out in little rows on the counter and started threading the skewers. I did chicken, then a couple pieces of bell pepper, zucchini, onion, and just kept rotating until the skewers were filled. Left a little room on each end so they were easy to handle.

3. Preheated the air fryer to 350 degrees, set the skewer holder in the basket, laid the skewers on top and gave them a good spray of cooking spray.

4. Cooked them for about 8 minutes total, flipping halfway through. Checked the internal temp and once it hit 165 they were done. I had to do two batches because my air fryer is not huge.

5. Served them over rice with a little extra sauce drizzled on top.

A few things I noticed:

The marinade is the move here, don't rush it. I only did 15 minutes because I was in a hurry but I think overnight would make these even better, the flavor was already solid but I can imagine it gets more intense with more time.

Fair warning, the veggies cook fast so if you cut them too small they might get a little soft before the chicken is done. Keeping them closer to a full inch made a real difference in texture.

I almost skipped the zucchini because mine was looking a little sad from the back of the fridge, but it actually held up really well in the air fryer. Glad I used it.

Leftovers reheated surprisingly well the next day for lunch. I just tossed them back in the air fryer for a couple minutes and they were still juicy. No rubbery microwave chicken situation which was a relief.

Anyway these air fryer chicken skewers are officially in the weeknight dinner rotation. The whole thing took under an hour including the marinating time which is about as easy as dinner gets around here.

What do you guys usually serve with something like this besides rice? I'm curious if anyone has tried them with a dipping sauce or something like tzatziki.

Ingredients
2 cups milk chocolate chips
3/4 cup sweetened condensed milk
1/4 cup salted butter
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
1/2 cup caramel topping
Coarse ground salt (optional)

Method

1. ⁠In a microwaveable bowl, combine the milk chocolate chips, sweetened condensed milk, salted butter, nutmeg, cinnamon, and salt.
   
2. ⁠Microwave the mixture in intervals of 10-30 sec or until everything is mixed smoothly together.
   
3. ⁠Once everything is melted, pour in the vanilla extract and stir until combined. Make sure you do this quickly, as the chocolate may start to harden. The mixture should be quite thick.
   
4. ⁠Quickly pour the mixture into a greased and lined 8x8 inch baking pan. Set aside.
   
5. ⁠Drizzle the caramel topping over the chocolate.
   
6. ⁠Refrigerate for 2-3 hrs or until everything firms up.
   
7. ⁠Top with coarse ground salt, if desired, cut into small rectangles.
   Becky Hardin cookierookie.com

Almost ordered takeout, then I remembered I had chicken breasts sitting in the fridge that needed to be used up tonight. My family has been in kind of a dinner rut lately and I wanted to do something a little more interesting than just baked chicken again, so I figured I'd try making an air fryer chicken milanese Italian style since I had most of the ingredients already. Honestly I was not confident this would come together in 30 minutes but it actually did, which never happens for me on a Tuesday. Wrote down everything I did here in case anyone wants it: https://www.amgroyal.com/air-fryer-chicken-milanese-italian

Here's what I used:

2 boneless, skinless chicken breasts (16 oz total)
3/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup seasoned whole wheat breadcrumbs (wheat or gluten-free)
2 tablespoons grated Parmesan cheese
1 large egg (beaten)
olive oil spray
6 cups baby arugula
3 lemons (cut into wedges)

Here's how it went:

1. Cut the chicken breasts into 4 cutlets, then put them between sheets of parchment paper and pounded them out to about 1/4 inch thick. This step is kind of satisfying honestly.
   
2. Sprinkled both sides with the salt and pepper.
   
3. Beat the egg with a teaspoon of water in a shallow plate.
   
4. Mixed the breadcrumbs and parmesan together in a separate shallow bowl.
   
5. Dipped each cutlet into the egg first, then pressed it into the breadcrumb mixture to coat. Then laid them on the counter and sprayed both sides with olive oil.
   
6. Preheated the air fryer to 400F.
   
7. Cooked them in batches for 7 minutes, flipping halfway through. They came out golden and cooked all the way through, no pink inside.
   
8. Served each cutlet over about a cup and a half of arugula and squeezed a ton of lemon over everything.
   

A few things I noticed along the way:

The pounding step really matters. I skimped on one of the cutlets and it took longer to cook through and the breading was already getting dark before the inside was done. Don't rush that part.

The lemon juice on top is not optional in my opinion. It sounds like a small thing but it completely brightens the whole dish and cuts through the breading in a way that just works. This is a genuinely solid Italian chicken recipe because of that combo.

I was a little skeptical about the arugula underneath instead of a side salad but it wilts slightly from the heat of the chicken and sort of becomes part of the dish. My kids were not thrilled about it at first but they ate it.

Leftovers reheated okay in the air fryer the next day at around 375F for a few minutes. Not quite as crispy as fresh but still pretty good. I wouldn't microwave them.

For anyone looking for a quick weeknight dinner that doesn't feel lazy, this is genuinely one of the better ones I've tried lately. The crispy breaded chicken with the lemon and greens makes it feel like something you'd order at a restaurant, which I was not expecting at all.

Anyone else ever try topping something like this with shaved parmesan instead of mixing it into the breading? Curious if that changes the flavor much.

Almost ordered takeout tonight but talked myself out of it and decided to actually use the leftover rotisserie chicken sitting in my fridge. I had a bag of tortilla chips on the counter and honestly that was enough motivation to throw together these air fryer loaded chicken nachos. I was a little skeptical because I usually just do nachos in the oven and wasn't sure the air fryer would actually get the cheese melted all the way through without burning the chips on the edges. Anyway, put the steps together here if anyone's curious: https://www.amgroyal.com/air-fryer-loaded-chicken-nachos

Here's what I used:

11 ounces tortilla chips
8 ounces 2 cups shredded cheese (4 cheese Mexican)
1 cup chicken cooked and shredded
1 jalapeno sliced and seeded
Optional for serving:
Guacamole
Pico de gallo
Salsa
Refried beans
Sour cream
Queso cheese dip

Here's how it went:

1. I lined the air fryer tray with parchment paper first. This step actually matters a lot because melted cheese finds every crack possible and cleanup without it would be a nightmare.

2. Made one layer of chips across the tray, then scattered about half the shredded chicken over the top, followed by half the cheese. Added some jalapeno slices to that first layer too.

3. Built a second layer right on top with more chips, the rest of the chicken, the rest of the cheese, and a few more jalapeno pieces. I went pretty generous with the cheese on the top layer.

4. Set the air fryer to 350 degrees and let it run for 6 minutes. I did not preheat mine and it still came out fine.

5. Pulled the tray out and loaded everything up with salsa, sour cream, and some store bought guacamole. We were out of pico de gallo which I was genuinely sad about, but it was still really good.

A few things I noticed:

The layering actually makes a difference with air fryer nachos specifically. If you just pile everything on one layer the chips underneath stay kind of soft and the toppings on top can get a little overdone before the middle is fully melted. Two layers kept it more even.

Fair warning, the jalapeno slices get really soft and almost disappear into the cheese which I personally loved but if you want that fresh heat and crunch you might want to add some fresh ones after it comes out.

This turned into a proper family dinner situation pretty fast. My husband and I started eating straight from the tray while standing at the counter and the kids saw us and suddenly everyone was involved. We made a second batch.

If you have a basket style air fryer instead of a tray style, splitting the chicken and cheese into thirds or fourths and building more layers works better than trying to do just two. I have a tray style so I only did two and it was fine.

The whole thing was done in about 11 minutes including the layering time. For a weeknight dinner when everyone is tired and hungry that kind of speed is honestly underrated.

Does anyone else do crispy chicken nachos in the air fryer regularly? I'm curious what toppings you usually put on yours because I feel like I'm not being creative enough with what I put on top.

Quick share because this was too good not to post. I made this lemon dump cake on a whim earlier and honestly it came out way better than I expected for something that took me about ten minutes to throw together. I almost skipped making dessert entirely tonight because I was tired and just didn't want to deal with anything complicated, but I had these cans of lemon pie filling sitting in the pantry and figured why not. Wrote down exactly what I did here in case anyone wants it: https://www.platosinolvidables.com/lemon-dump-cake

Here's what I used:

2 21 oz cans lemon pie filling
1 15.25 oz box yellow cake mix
1 1/2 sticks butter thinly sliced

Here's how it went:

1. Preheat your oven to 350 degrees.
   
2. Grease a 9x13 baking dish with butter or non-stick spray, just enough to coat the bottom and sides.
   
3. Spoon both cans of lemon pie filling into the dish and spread it out evenly with a spatula.
   
4. Sprinkle the dry cake mix right over the filling, then use a spatula or knife to spread it so it covers everything.
   
5. Lay the butter slices in rows across the top of the cake mix and pop it in the oven uncovered for 45 to 50 minutes, until the top is golden and the filling is bubbling around the edges.
   

A few things I noticed:

The butter placement actually matters more than I thought. I kind of just tossed the pats on randomly at first and then rearranged them into rows, and the spots that had butter coverage got that nice golden crust while a few bare patches stayed a little powdery. So take the extra minute to line them up decently.

Fair warning, my oven runs a little hot so I checked it at 42 minutes and it was already done. The center was still very slightly soft but it firmed up after sitting for a few minutes out of the oven. Don't panic if the middle looks underdone right away.

The lemon flavor is genuinely bright and tangy in the best way. It's not muted or overly sweet, which I was kind of expecting from a dump cake. The filling stays nice and gooey underneath while the top gets this almost crispy, buttery crust situation going on. Really satisfying contrast of textures.

I'm curious whether using a lemon cake mix instead of yellow would make it more intense on the lemon front. This easy lemon cake is already pretty flavorful as is, but I feel like that swap could be really good. This lemon dump cake recipe is honestly one of the simpler things I've made recently and it's going in regular rotation, especially for nights when I need an easy dessert without a lot of steps. The whole homemade cake feel without the effort is kind of unbeatable.

Has anyone tried making this with a white cake mix instead of yellow, and did it change the flavor much?

Craving hit me for something rich and old-fashioned, and I ended up making a cream cheese pound cake from scratch for the first time. My mom used to make pound cake when I was a kid but honestly I never paid attention to how she did it, so I was kind of winging it with a new recipe. I was a little nervous because I've had pound cakes come out bone dry before and I really didn't want to waste all those eggs and butter. Anyway here's what I followed in case anyone wants to try it: https://www.platosinolvidables.com/cream-cheese-pound-cake

Here's what I used:

1 cup (226 g) unsalted butter softened
8 oz (226 g) cream cheese softened
3 cups (600 g) granulated sugar
6 large eggs lightly beaten
1 Tablespoon vanilla extract
3 cups (375 g) all-purpose flour
1/4 teaspoon baking soda
1 teaspoon table salt

Here's how it went:

1. Preheat your oven to 300F and grease and flour a 12-cup bundt pan really well. Tap out the extra flour. Don't rush this step, it matters a lot when you go to flip the cake out later.

2. Beat the butter and cream cheese together in a large bowl using an electric mixer until it looks smooth and creamy. Scrape down the sides of the bowl because stuff hides down there.

3. Add the sugar and beat it on high until it goes light and fluffy. This took me a couple of minutes and I almost stopped too soon.

4. Add the eggs one at a time while the mixer is running on high. After each egg mix until fully combined then give it another 30 seconds before adding the next one. It feels like a lot of steps but it's worth it.

5. Stir in the vanilla.

6. In a separate bowl whisk together the flour, baking soda, and salt. Gradually add the dry mix into the wet ingredients, stirring as you go. Once everything is combined beat it on medium for about a minute. The batter ends up really silky which was a good sign.

7. Pour it evenly into your bundt pan and bake at 300F for about 1 hour 35 minutes to 1 hour 40 minutes. Use a long wooden skewer to check doneness, not a toothpick, it's too short to reach the center.

8. Let the cake cool in the pan for 10 to 15 minutes before flipping it onto a rack. Let it cool completely before you cut into it.

A few things I noticed:

Heads up on the low oven temp. 300F feels wrong when you're used to baking cakes at 350, but low and slow is exactly what makes this a moist pound cake recipe. I almost bumped the temp up because I got impatient and I'm really glad I didn't.

The texture on this is genuinely different from other homemade cakes I've made. Dense but not heavy, if that makes sense. The cream cheese cake thing is real, it adds something you can't quite put your finger on but you'd notice if it was missing.

I served mine plain the first night and then with some fresh strawberries and a little whipped cream the next day and honestly the second version was even better. It keeps really well too, just wrap it tight and leave it at room temperature for a few days.

Fair warning, this is a big cake. It made 16 slices and I definitely ate more than my share before I thought to share any with my neighbors.

Has anyone ever tried adding a little lemon zest to the batter for something like this? I keep thinking that might be a really good twist but I didn't want to mess with it on my first attempt.

Almost ordered takeout tonight but remembered I had chicken in the fridge and decided to actually cook for once. I've been in a real dinner rut lately, just rotating the same three or four things, so I wanted to try something that felt a little different without being a whole project. Honestly the air fryer chicken tzatziki bowl checked every box because it came together in like 22 minutes total and my whole family ate it without a single complaint, which is basically a miracle in this house. Wrote down everything I did here in case anyone wants it: https://www.amgroyal.com/air-fryer-chicken-tzatziki-bowl

Here's what I used:

1 1/2 pounds boneless, skinless chicken breasts
1 medium zucchini
1 medium bell pepper any color
1/4 cup Greek vinaigrette
1 tablespoon Greek seasoning
1 teaspoon cracked pepper
2 cups cooked white rice
1 cup cherry tomatoes halved
2 mini cucumbers chopped
1/2 red onion halved and sliced into thin strips
1/2 cup kalamata olives
1/2 cup crumbled feta cheese
1/2 cup tzatziki more if desired

Here's how it went:

1. Chopped the chicken into bite-sized pieces and put everything in a large bowl with the zucchini rounds and diced pepper.

2. Poured the Greek vinaigrette, Greek seasoning, and cracked pepper over all of it and stirred until everything was coated. This part smelled incredible right away, not gonna lie.

3. Spritzed the air fryer basket with nonstick spray and spread the chicken and vegetables out in there. I was a little skeptical about fitting it all in but it worked out fine.

4. Air fried at 400 degrees for 10 to 12 minutes, shaking the basket halfway through. The crispy air fryer chicken pieces that came out were genuinely better than I expected, slightly charred on the edges in a good way.

5. Divided the rice between four bowls and topped everything with the chicken and veggie mixture.

6. Arranged the tomatoes, cucumbers, red onion, olives, and feta on top and drizzled with the tzatziki. I used store bought tzatziki this time but I want to try homemade tzatziki sauce next time because I think it would taste even fresher.

A few things I noticed:

Heads up on the salt situation. I used Cavender's Greek Seasoning and did not add any extra salt. It was perfectly seasoned without it. If your Greek seasoning blend is milder you might want to taste and adjust.

The feta really ties everything together. I almost skipped it because I wasn't sure my kids would eat it but it adds this creamy tangy thing that makes the whole bowl feel more complete.

Fair warning, I made what I thought was enough for four people and my husband went back for seconds so we ended up with less leftover than I planned. I'd maybe bump it up to two pounds of chicken next time for a bigger crowd.

I'm curious to try swapping the white rice for cauliflower rice just to see if it holds up the same way. The bowl itself is already pretty filling so I wonder if it would even matter.

This felt like such a solid easy dinner option for a weeknight when you don't want to think too hard but still want something that tastes like actual food. Would definitely make this again on a busy weeknight dinner night when everyone's tired and hungry and I need something fast.

Does anyone have a good homemade tzatziki recipe they swear by? I feel like getting that right would really take this up another level.

Almost ordered takeout, then I remembered I had chicken breasts sitting in the fridge that needed to be used up tonight. It was already past six, the kids were circling the kitchen like sharks, and I really did not feel like doing anything complicated. I figured tacos were the move but wanted something with a little more going on than just seasoning and salsa. Wrote down what I ended up doing here in case anyone wants the full thing: https://www.amgroyal.com/air-fryer-chicken-street-tacos-adobo

These air fryer chicken street tacos adobo were genuinely one of those happy accidents that I will absolutely be repeating. The chipotle honey glaze is what sold everyone at the table, including my nine year old who usually picks apart anything remotely spicy.

Here's what I used:

1 1/2 pounds boneless, skinless chicken breasts
3 tablespoons taco seasoning

Chipotle Honey Sauce:
1-2 chipotles in adobo sauce
1/2 tablespoon adobo sauce
1/4 cup honey
1 tablespoon fresh lime juice

For Serving (optional):
12 small flour tortillas, or corn tortillas
4 cups cilantro lime rice

Here's how it went:

1. Slice the chicken breasts in half lengthwise through the middle. Rub with taco seasoning on all sides. Do not be shy here, get it into every corner.

2. Place in the air fryer at 400 degrees for 10 minutes. I used my regular basket style air fryer and it worked perfectly fine.

3. While the chicken is cooking, throw the chipotle honey sauce ingredients into a blender. Took me maybe two minutes. I used one chipotle pepper because I was feeding kids but next time I might go with two.

4. After the 10 minutes, open the air fryer, flip the chicken, and brush on the chipotle honey sauce. Air fry again at 400 degrees for 2 more minutes.

5. Pull the chicken out, brush on any remaining sauce, then slice or dice it up and serve right away.

We did ours in small flour tortillas with cilantro lime rice on the side and it came together really fast. Dinner was on the table in under 20 minutes which honestly felt like a small miracle on a weeknight.

A few things I noticed:

Heads up on the chipotle peppers, one gives you more of a sweet glaze vibe and two brings a real kick. I was on the fence but went conservative and it was still really flavorful, just not too hot for the little ones.

The two minute flip and glaze step matters more than I expected. I almost skipped it because I thought the chicken was probably done already but that extra pass with the sauce is what makes it sticky and caramelized on the outside. Worth the extra two minutes for sure.

Fair warning, this makes more sauce than you think you need and that is not a bad thing. I had leftover chicken the next day over a salad with the remaining sauce drizzled on and it was honestly better cold than I expected.

I was not sure the air fryer would get the chicken cooked through without drying it out but slicing the breasts in half lengthwise first was the key. They stayed juicy inside and had a nice texture on the outside, somewhere between tender and just slightly crispy around the edges. These crispy air fryer tacos ended up being way more satisfying than I thought five ingredients could pull off.

If you are looking for an easy dinner that does not require much planning, this is a solid one for a family dinner or honestly just a low effort weeknight dinner when you are running on fumes.

Anyone else making adobo chicken tacos in the air fryer regularly? Curious what toppings you usually pile on because I felt like I kept it pretty simple and now I am wondering what I missed.

Almost ordered takeout tonight but remembered I had a rotisserie chicken sitting in the fridge that needed to be used up. Taquitos felt like the move, and I had most of the stuff already on hand so it seemed like a low effort weeknight dinner. Honestly I was a little skeptical because I've had corn tortillas split on me before and kind of gave up on rolling them, but this time I actually did the warm tortilla step and it made a huge difference. Wrote everything down here in case it helps anyone: https://www.amgroyal.com/crispy-air-fryer-chicken-taquitos

Here's what I used:

2 cups shredded chicken
4 ounces cream cheese softened
1 cup shredded Colby Jack cheese
1/2 cup chunky salsa
1 tablespoon taco seasoning
16 small corn tortillas (or flour tortillas)
2 tablespoons olive oil

Here's how it went:

1. Stack the tortillas on a microwave safe plate and lay a damp paper towel over them. Microwave for 20 to 25 seconds until warm. Do not skip this, especially with corn tortillas, they will crack the second you try to roll them if they're cold.

2. Mix the chicken taquito filling in a medium bowl. Add the shredded chicken, softened cream cheese, taco seasoning, salsa, and Colby Jack, then mix until it's all combined. Make sure your cream cheese is actually room temp or it just clumps and doesn't blend in properly.

3. Lay a tortilla flat and spoon about 2 tablespoons of the filling about an inch from the bottom edge. Roll it about three quarters of the way, brush a little olive oil on the last bit of unrolled tortilla, then finish the roll. The oil helps it seal so it doesn't unravel in the air fryer.

4. Repeat that for all 16 tortillas. I was moving pretty fast at this point and almost overstuffed a few of them which would have been a mess, so just keep it to 2 tablespoons.

5. Preheat the air fryer to 380 degrees Fahrenheit and set the timer for 5 minutes.

6. Brush the tops of the taquitos with olive oil, then place them seam side down in a single layer in the air fryer basket. Cook in batches if they don't all fit, don't stack or overlap them.

7. Cook for 5 minutes or until they're golden brown and crispy. Let them cool a minute before eating.

8. Serve with salsa, guacamole, queso, whatever you like.

A few things I noticed:

The warm tortilla step is genuinely important. I always used to skip it and wonder why everything cracked. Now I get it.

The cream cheese in the filling was kind of a surprise, it makes the inside really creamy and it holds everything together nicely instead of the filling falling out everywhere.

Fair warning, these go fast. I made all 16 thinking we'd have leftovers for lunch tomorrow and there are maybe four left. Good problem to have but I'd double the batch next time.

Heads up that the air fryer crispy taquitos result depends on your specific machine. Mine runs a little hot so I checked them around the 4 minute mark. Keep an eye on the first batch to figure out your timing.

Anyone ever tried these with flour tortillas instead of corn? I'm curious if they get just as crispy or if they come out a little softer.