This comforting cabbage soup recipe is an easy favorite!
Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.
A Favorite Take on Cabbage Soup
This cabbage soup recipe can be served as a side or main dish.
Light & flavorful this soup can be beefed up with proteins like ground beef, ham, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
Double up the recipe and enjoy it all week since the flavors will continue to blend!
Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!
Ingredients for Cabbage Soup
Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!
Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.
Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.
Variations
Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.
How to Make Cabbage Soup
This classic comforting soup recipe is easy, nutritious, and a family favorite!
In a large pot, sauté onion in oil until tender.
Add cabbage and remaining ingredients (per recipe below) and simmer until the cabbage is softened.
Discard bay leaf, season, and serve.
Tips for Storing Leftovers
Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.
More Cabbage Recipes We Love
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Cabbage Soup
This wholesome and economical soup is easy to make and tastes delicious.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
In a large pot, cook onion in olive oil until tender, 3-4 minutes.
While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
Discard bay leaf, season with salt & pepper to taste and serve.
Feel free to add additional spices like red pepper flakes, basil, or a sprinkle of fresh parsley. Cooked meat such as ham, sausage, or chicken can be added. If adding pasta, cook it on the side and add it to each bowl for serving.
This comforting cabbage soup recipe is an easy favorite!
Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.
A Favorite Take on Cabbage Soup
This cabbage soup recipe can be served as a side or main dish.
Light & flavorful this soup can be beefed up with proteins like ground beef, ham, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
Double up the recipe and enjoy it all week since the flavors will continue to blend!
Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!
Ingredients for Cabbage Soup
Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!
Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.
Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.
Variations
Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.
How to Make Cabbage Soup
This classic comforting soup recipe is easy, nutritious, and a family favorite!
In a large pot, sauté onion in oil until tender.
Add cabbage and remaining ingredients (per recipe below) and simmer until the cabbage is softened.
Discard bay leaf, season, and serve.
Tips for Storing Leftovers
Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.
More Cabbage Recipes We Love
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Cabbage Soup
This wholesome and economical soup is easy to make and tastes delicious.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
In a large pot, cook onion in olive oil until tender, 3-4 minutes.
While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
Discard bay leaf, season with salt & pepper to taste and serve.
Feel free to add additional spices like red pepper flakes, basil, or a sprinkle of fresh parsley. Cooked meat such as ham, sausage, or chicken can be added. If adding pasta, cook it on the side and add it to each bowl for serving.
Marinated and grilled, this Cilantro Lime Chicken recipe is so easy to make.
Tender pieces of boneless chicken are marinated in zesty cilantro, lime, and garlic marinade for chicken that’s juicy on the inside and crispy on the outside!
This easy recipe needs little prep and few ingredients, but it’s loaded with big flavor.
With just a few ingredients, this recipe has big flavor.
Quick and simple, perfect for those busy nights or summer barbeques!
No grill? No problem! This dish can also be made in the oven as well, making it the perfect meal all year.
Serve it with rice, in tacos, or chopped on a salad.
Ingredients for Cilantro Lime Chicken
Chicken – For this recipe, I love boneless skinless chicken thighs as they’re juicy and flavorful. You can use chicken breasts or bone-in chicken thighs or breasts, just adjust the cooking time as needed.
Marinade – Marinades add flavor but also help to tenderize the meat. This marinade is a simple combination of lime juice, lime zest, cilantro leaves, and of seasonings. Feel free to add in jalapenos or extra red pepper flakes for a spicy kick!
How to Make Cilantro Lime Chicken
Mix the marinade in a bowl or freezer bag per the recipe below.
Add the chicken and marinate for at least 30 minutes or up to 2 hours.
Broil, bake, or grill.
Garnish with lime wedges and cilantro.
Don’t marinate longer than 2 hours or the lime juice can make the chicken mushy.
Serving Suggestions
Tips for Success
Allow chicken to marinate for at least 30 minutes.
Fresh lime juice is best in this recipe, the flavor of bottled lime can be bitter.
The best way to tell if the chicken is fully cooked is to use a meat thermometer, it should reach 165°F.
Leftover chicken is great in a sandwich or sliced over a bed of lettuce for a tasty next-day-at-work salad!
More Grilled Chicken Favorites
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4.98 from 81 votesâ Click stars to rate now! Or to leave a comment, click here!
Cilantro Lime Chicken
Marinated Cilantro Lime Chicken is juicy and bursting with zesty flavor.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Marinate 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
In a medium bowl, combine all marinade ingredients.
Add the chicken and toss well to combine. Marinate for at least 30 minutes or up to 2 hours.
To Grill
Preheat the grill to medium-high heat (375°F). Lightly oil the grill.
Place the chicken on the preheated grill and cook for 7-8 minutes. Turn over and cook an additional 6-8 minutes or until chicken reaches 165°F.
Rest for 5 minutes before serving. Serve with lime slices and additional chopped cilantro.
The marinade can be pulsed in a blender a couple of times if you prefer.
Allow chicken to marinate at least 30 minutes. Due to the high amount of citrus in this recipe, don’t marinate longer than 2 hours.Â
Fresh lime is best in this recipe, the flavor of bottled lime can be bitter.
Optional add-ins: add 1 teaspoon of chili powder and/or 1/4 teaspoon crushed red pepper to the marinade to add a little bit of heat.Â
To Bake 1. Preheat the oven to 400°F. 2. Place chicken on a baking sheet and bake 20-25 minutes or until chicken reaches 165°F. 3. Rest 5 minutes before serving. Serve with lime slices and additional chopped cilantro. To Broil Chicken 1. Place on a grate or rack on a foil lined pan. 2. Broil chicken 4-inches from the element for 5-6 minutes per side. To Cook Bone-In Chicken Thighs or Breasts 1. Preheat oven to 425°F. 2. Add the chicken skin side down (reserve the marinade) and cook 3-4 minutes or until browned. Flip over and cook 2 minutes more. 3. Add remaining marinade to the pan. Bake 25-27 minutes or until chicken reaches 165°F. Broil 2-3 minutes to crisp if desired.
Baked Potatoes are easy to make and they’re perfect served as a side dish or main dish.
The tips below will make baked potatoes with crisp skin and a fluffy interior.
Top them with lots of butter, sour cream, bacon, and chives!
What are the best potatoes for baking?
Russet potatoes or Idaho potatoes are the best potatoes for baking because they’re starchy and have a fluffy texture with a thick skin that crisps beautifully when lightly oiled and salted.
That being said, you can bake any type of potatoes. The texture of potato flesh in thin-skinned potatoes (like red-skinned potatoes or Yukon gold) is more buttery and less starchy/fluffy than Russets.
How To Bake a Potato
A perfect baked potato is very simple to make with just 3 ingredients. The method below ensures crisp skin and a fluffy inside.
Scrub potatoes under running water to remove any dirt. Poke holes all over the potato using a fork.
For crisp skin, lightly rub the potato with olive oil (or melted butter) and add a sprinkle of kosher salt for flavor.
Place the potatoes directly on the oven rack and bake for 40-50 minutes (more on cooking times below).
Slice the potato open with a paring knife, top with butter, salt, and sour cream or scallions if you’d like.
Baked Potato Tips
Poke with a fork to prevent the potato from bursting as steam can build up inside the skins or the potato. Pierce the skin on each potato about 5-6 times.
For a crisp skin, Â do not wrap the potatoes in foil and place them directly on the rack!
For a softer skin, wrap the potatoes in aluminum foil before baking. The steam from cooking will keep the skin from crisping up.
To check if a potato is done cooking, poke a fork into the center and ensure it is tender throughout.
How Long to Cook Baked Potatoes
The best-baked potato recipe is one that is kept simple. A high oven temperature is ideal; I bake potatoes at 400°F in the oven for 45-55 minutes.
If you have other dishes cooking in the oven at the same time, you can add the potatoes to the oven. Cooking times can vary slightly based on the size of the potatoes and oven temperature.
350°F 60 to 75 minutes
375°F 50 to 60 minutes
400°F 45 to 55 minutes
Toppings for Baked Potatoes
Top baked potatoes with your favorite toppings like bacon, sour cream, or chives or green onions to create a perfect bite! More great ideas:
Fun Serving Idea: If you’re serving a crowd, create a baked potato bar at home and let everyone top their own!
Got Leftover Baked Potatoes?
I often cook extra to use in these recipes! Save the skins for potato skins too.
Did you enjoy this Baked Potato Recipe? Be sure to leave a comment and a rating below!
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How to Make Baked Potatoes
Potatoes are oven-baked until the skin is crisp, and the insides are soft, white, and fluffy. Top with bacon, sour cream, cheese, or chives for the perfect side dish.
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
Total Time 55 minutesminutes
Preheat the oven to 400°F.
Scrub potatoes to remove any dirt or debris. Dab dry with paper towels.
Poke each potato with a fork to pierce the skin about 5-6 times per potato.
Rub the outside of each potato with olive oil and season with Kosher salt.
Place potatoes directly on the middle rack of your oven and bake 45-55 minutes. (I place a small piece of foil on the rack below to catch any drippings).
Serve hot with your favorite toppings.
Poke each potato with a fork 5-6 times to prevent them exploding from steam buildup. For a softer skin, wrap the potatoes in aluminum foil before they go in the oven. This helps to steam the skin keeping it from crisping up. I prefer crispy skin so I do not wrap them in foil! If you are cooking potatoes with something else that requires a different temperature, alter the baking times for potatoes accordingly:
350°F 60 to 75 minutes
375°F 50 to 60 minutes
400°F 40 to 50 minutes
Cooking times can vary based on the size of the potatoes, so poke with a fork to test that they are soft at the center.
Baby potatoes are lightly smashed and baked with olive oil and rosemary until browned and crispy at the edges with a fluffy, tender center.
Smashed potatoes are an easy and delicious side dish that everyone loves!
Crispy Smashed Potatoes
Super easy! This one-pan recipe offers a quick and easy way to make a flavorful potato side dish. No peeling or whipping is needed; smashing takes just a minute.
Crispy smashed potatoes are an adaptable recipe that pairs with any meat dish, but can also be loaded up with toppings and served as an entree.
Try alternative cooking methods! For an easier smashed potato recipe, try the air-fried version mentioned below. Cleanup will be a breeze!
Ingredients for Smashed Potatoes
Potatoes â New or baby potatoes are tender, sweet, and ideal for this smashed potatoes recipe. Use thin-skinned red, gold, or white potatoes of uniform size.
Olive oil â Extra virgin olive oil has the best flavor for potatoes. Add melted butter and garlic to the oil if you desire a richer flavor.
Herbs â Fresh rosemary is a classic seasoning for potatoes, use fresh or dried. You can add other dried herbs to the mix or sprinkle with fresh herbs like parsley for serving.
How to Make Smashed Potatoes
Boil whole baby potatoes until fork tender, per recipe below.
Drain, place on pan and flatten with the bottom of a glass.
Generously brush potatoes with olive oil and season with rosemary, salt, and black pepper.
Roast until crisp and golden
In the Air Fryer:
Preheat the air fryer to 400°.
Place whole, unpeeled potatoes in the air fryer basket, barely touching, and cook for 15-20 minutes.
Without removing them from the basket, smash into an even single layer. Brush with oil and sprinkle with seasonings (per recipe below).
Cook another 15-20 minutes until golden brown and crispy.
Toppings for Smashed Potatoes
Top crispy smashed potatoes with your favorite toppings, such as sour cream, bacon, parmesan cheese, or chopped chives.
Tips and Tricks
Use the bottom of a glass to smash the potatoes. Crush them about halfway through until the skin just breaks.
For making ahead, prepare potatoes up until the smashing step, then refrigerate for up to 2 days in an airtight container. Then season and roast as directed in the recipe below.
Leftovers can be refrigerated for 3-4 days, or frozen for up to a year.
More Potato Goodness
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Roasted Smashed Potatoes
Potatoes are brushed with a rosemary oil mixture, then baked and smashed for an elegant side dish!
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Author Holly Nilsson
Preheat the oven to 450ËF. Line a large baking sheet with foil.
Bring a large pot of salted water to a boil over high heat. Add the baby potatoes and boil for 12-15 minutes or just until tender. Drain and cool slightly.
Line a sheet pan with non-stick foil or parchment paper if desired. Place the potatoes on the baking sheet and press them with the bottom of a heavy glass to ½ inch thick.
Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt, and pepper.
Roast the potatoes in the oven for 30-40 minutes, flipping after 20 minutes or until browned and crispy.
Serve with toppings as desired.
If you don’t have baby potatoes, use medium sized Yukon gold or red potatoes cut into quarters. You can store boiled and smashed potatoes covered in the fridge for up to 2 days and roast just with the recipe before serving). Additional dried herbs or spices, such as garlic powder, can be added to the potatoes if desired. Fresh garlic may burn and is not recommended. Store leftover smashed potatoes in the fridge in a covered container for up to 3-4 days.Â
Sizzling hot, full of fresh herbs and garlic with a little drizzle of sweet balsamic vinegar…the most irresistible dipping oil for bread. It soaks into the bread just a little and is the perfect appetizer or side dish for any meal.
Years ago when I was in college I was dating a boy that enjoyed cooking and baking. We had a lot of fun trying new recipes and because we were dating, my parents gave me a fancy set of oil and different seasonings for bread for one of my Christmas gifts. The relationship didn’t last but my love for bread and dipping oil totally did! Haha!
Take 10 minutes to make this dipping oil recipe, pull a fresh loaf of focaccia bread or a crusty artisan bread loaf out of the oven, and you have an elegant start to your authentic Italian bolognese dinner! You’ll feel like you’re sitting at a fancy Italian restaurant!
What Goes into Italian Dipping Oil?
Here are the ingredients you will need for this recipe:
Olive Oil – extra virgin, make sure it is good quality (from Italy or California is the best), extra virgin olive oil has a deeper and richer flavor
Garlic – fresh, not from a jar
Fresh herbs – parsley, oregano (or marjoram), rosemary and basil all minced really fine
PRO TIP: We love this combinations of fresh herbs, but you could use any combination you love! It’s so versatile! Add some thyme, omit the parsley…seriously whatever your family enjoys!
If you need to use dried herbs, double all the measurements for each herb.
Red Pepper Flakes – feel free to add more if you like more heat
Kosher Salt – adds flavor
Balsamic Vinegar – adds the most lovely hint of sweetness and acid to cut through the oil
Bread – I have been known to dip just about any bread into this oil. Heck, I’d dip a slice of white Wonderbread! See section below for specific suggestions.
The measurements for each ingredients can be found in the recipe card at the end of the post.
What Type of Olive Oil is Best for Dipping Oil?
You want a top quality, extra virgin olive oil for the best flavor. Extra virgin olive oil will hold up the best to all the flavors of the fresh herbs. Look for EVOO that is from Italy or California. EVOO can be expensive, but you only need 1/3 cup for this recipe, so buying the best is recommended and will last for a long time.
Can Other Types of Oil Be Used?
No, I would definitely not recommend using any other type of oil for making a dipping oil for bread. Other types of oil just don’t have the same rich flavor that you get from olive oil. Olive oil is also one of the healthiest types of oil out there.
How to Make Olive Oil Bread Dip
There are two methods for making this recipe. It just depends on how you want your garlic to taste.
Toasted Garlic
Prepare all your herbs and spices so they are ready to quickly add to the oil when it’s ready.
In a small sauce pan, heat the olive oil over medium heat until it is shimmering. Add the garlic and let it just start to brown. It happens quickly so don’t walk away!
Remove from the heat, pour the oil and garlic into your serving dish and then stir in the herbs and spices. Give it a good stir and then top with salt and a drizzle of balsamic vinegar. Serve immediately.
Fresh Garlic
Measure out all your herbs, garlic and spice and place them in a shallow bowl.
Heat the olive oil in a small sauce pan over medium heat until it is shimmering.
Pour the hot oil over the herbs, garlic and spices. Let it all sit for a few seconds, then give it a good stir and add a drizzle of balsamic vinegar. Top with salt and serve.
Best Bread for Dipping in Oil
I’m not picky when it comes to my bread and the answer is always just “YES!” Honestly, any type of bread will taste fabulous with this dipping oil, but a good hearty bread will hold up best to dipping in oil. Here are a few suggestions:
Tips for the Best Dipping Oil
So listen, for years I’ve been improving upon this whole bread dipping oil recipe and I’m convinced that this really is the best combination and the best method for making it.
Fresh herbs. I know that sounds obvious, but when they are fresh it does seem like it could be a little soggy, but I promise it’s not. It’s so fresh, vibrant and good!!!!
Hot oil! You guys, you totally don’t HAVE TO heat your oil. I’ll eat warm bread and olive oil any day. But I’m telling you, the hot oil is life-changing. Just wait until you see and hear the satisfaction of the crackling oil all over the herbs.
Balsamic Vinegar. The tiniest little drizzle of higher quality, made in Italy or California balsamic vinegar adds the most lovely sweetness.
What Else Can Dipping Oil Be Used For?
If you find yourself with some leftover dipping oil, it is great for dressing a simple salad or for adding to a pasta dish. You could also drizzle it over a steak or grilled chicken. If you brush it over some french bread and stick it in the broiler for a few minutes, you’ll have a delicious garlic bread.
What Can I Dip Besides Bread?
Fresh veggies taste great dipped in this olive oil. You can set out a platter of carrot stick, celery, broccoli, snap peas, etc. and let everyone go at it. You can also dip crackers or pretzels in it.
Can Dipping Oil Be Made Ahead of Time?
Yes, this is a great recipe for making ahead of time. If stored properly in an airtight container, this oil dip for bread will keep in the refrigerator for up to a week.
This Olive Oil Bread Dip Goes Great With…
A fresh loaf of bread with an olive oil dipping sauce usually is the appetizer for an Italian meal, so here are some ideas for what to serve for the main course:
If you’re like me, the best part of eating at an Italian restaurant is the bowl of fresh bread with the little dish of dipping oil they bring out to eat while you wait for your food. And then I get so full on the bread, I have no room for my dinner, but it was totally worth it! Sound familiar? Just me?
You won’t be able to stop once you try this bread dipping oil recipe! It’s so flavorful, so bold, so quick and easy to make, so incredible, and so needed in your life! Do it! Make it! Dip in it!
More Delicious Dips to Try:
Servings: 1batch
Prep Time: 5 minutesmins
Cook Time: 5 minutesmins
Total Time: 10 minutesmins
Description
Sizzling hot, full of fresh herbs and garlic with a little drizzle of sweet balsamic vinegar…the most irresistible dipping oil for bread. It soaks into the bread just a little and is the perfect appetizer or side dish for any meal.
In a very small saucepan (I use my butter warmer) heat the oil over medium heat. Add the garlic once shimmering. Watch it so closely as garlic browns quickly.
1/3 Cup Olive Oil, 4 Cloves Garlic
Pour the hot oil and garlic over the top of the herbs and spices and stir thoroughly. Drizzle in some balsamic vinegar and sprinkle salt on top. Serve immediately.
Balsamic Vinegar, 1 teaspoon Kosher Salt
Fresh Garlic
Place all herbs, garlic and spices in a shallow bowl.
Heat the oil over medium heat until shimmering. Quickly pour the hot oil over the herbs, and wait a second then add a drizzle of balsamic vinegar. Top with salt.
1/3 Cup Olive Oil, Balsamic Vinegar, 1 teaspoon Kosher Salt
These tasty mango habanero wings have a nice tangy, spicy kick!
Chicken wings are oven-baked or air-fried and then smothered in a sweet, spicy, and sticky mango habanero glaze.
Game day, movie night, or any night, everyone will love these sweet heat-packing wings!
Mango Habanero Wings
We eat wings on the regular, and these ones definitely top our list – with this mango habanero chicken wings recipe, you can make them at home, too!
This easy recipe that offers two foolproof ways to make them!
Use our homemade mango habanero sauce, or buy Buffalo Wild Wings sauce here.
Versatile recipe! Keep these citrusy, spicy party wings in a Crockpot for easy access on game day! Make extra sauce and toss it in some juicy meatballs!
Ingredients for Mango Habanero Wings
Chicken – Split wings that have been separated into flats and drumettes are preferred. Frozen chicken should be thawed before use to ensure they cook properly.
Mango Habanero Sauce –Homemade sauce is easy to make with a blender using habanero peppers and fresh or frozen mango. You can also purchase bottled sauce at most grocery stores.
If you find it too hot, add more honey for a sweeter sauce and a tamer taste! Mango nectar (in a can) is another great way to tame the heat and add a little more citrus to the sauce.
Variations – No honey? Whisk in maple syrup or brown sugar. Sprinkle toasted sesame seeds, chopped green onions, or parsley over the wings before serving.
How to Make Mango Habanero Wings
Chicken wings are oven-baked or air-fried and then tossed in a sweet, spicy, and sticky mango habanero sauce.
Pat wings dry and season them (as per the recipe below).
Cook wings the wings in the air fryer or oven.
Toss with the sauce and cook a few minutes longer.
Tips & Tricks
If air frying wings, place parchment paper in the air fryer before Step 6. This prevents the sauce from dripping and burning in the bottom of the air fryer and makes clean-up a snap!
For an extra sticky glaze, thicken the sauce by bringing it to a boil in a small saucepan and then reduce the heat to a low simmer until thickened as desired. It may still be very hot when tossing the wings in, so be careful.
Keep leftover mango habanero chicken wings in a covered container in the refrigerator for up to 4 days. Reheat the wings in the microwave or the air fryer.
More Wonderful Wing Recipes
We love these spicy wings but – we love ALL wings! Here are a few more favorites.
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Mango Habanero Wings
Mango habanero wings are sticky, sweet, and packed full of flavor.
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
Total Time 28 minutesminutes
Preheat the air fryer to 400°F.
Dab the wings dry with a paper towel and toss them with olive oil. Season with garlic powder, salt, and pepper.
Place the wings in the air fryer basket in a single layer. Cook for 15 minutes.
While wings are cooking, whisk together habanero sauce and honey in a small bowl.
After 15 minutes, remove the wings from the air fryer and toss them with the mango habanero sauce.
Place a piece of parchment paper or non-stick foil in the bottom of the air fryer basket. Add the sauced wings back in the air fryer basket and cook for an additional 2 to 3 minutes.
Let rest a few minutes before serving (the sauce will be very hot right after cooking).
To bake in the oven: Toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder and seasonings. Refrigerate 30 minutes (or up to 4 hours) uncovered. Toss the wings with olive oil and place on rack that has been sprayed with cooking spray. Cook in a 425°F oven for 20 minutes, flip and bake an additional 15 to 20 minutes. Toss with the mango habanero sauce sauce and broil for 3 minutes per side.
This foolproof recipe for dry rub chicken wings takes just a few ingredients from the pantry to make!
These dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!
Air fry or bake them to crispy perfection just in time for the big game or movie night!
Delicious Crispy Chicken Wings
This dry rub for chicken wings is the perfect blend of herbs and spices and can easily be modified to suit your flavor preferences!
Skip Buffalo Wild Wings and make these right at home.
Ingredients for Dry Rub Wings
Chicken – To save time, purchase fresh split chicken wings that are already split into flats and drums (with the wing tips discarded). If you have whole chicken wings, they should be split by cutting them apart at the joints.
Dry Rub –Pull out a few seasonings from the spice cabinet for this uniquely delicious spice blend! Add more or less chili powder or cayenne to suit your heat preference. A sugar-free substitute for brown sugar can be used as well.
Variations
Add your own favorite seasonings or spices.
This blend is great on baked chicken thighs or breasts as well.
How to Make Dry Rub Chicken Wings
Dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!
Stir together the rub ingredients.
Prepare wings as directed in the recipe below.
Toss wings in dry rub mixture (reserve 1 tablespoon).
Air Fryer:
Place wings in a single layer in a preheated air fryer and cook until crisp and cooked through.
Sprinkle wings with reserved dry rub before serving.
Oven Baked:
Toss wings with 1 tablespoon of flour and 1 tablespoon of baking powder.
Chill wings for 30 minutes in the refrigerator.
Toss wings with oil and dry rub.
Place wings in a single layer on a prepared baking rack and bake until crispy and cooked through.
Sprinkle wings with reserved dry rub before serving.
Dips & Sauces for Wings
Serve dry rub chicken wings on their own with carrots and celery or serve them with your favorite dipping sauces.
Keeping Chicken Wings Crispy
For best results, patting the wings dry before seasoning is an important step to ensuring the oil and dry rub evenly and thoroughly coat the wings. This helps remove excess moisture so the skin stays extra crispy.
Placing wings in a single layer with space between them in the Air Fryer ensures the hot air will circulate all around them, cooking them evenly. This same method applies to wings baked on a rack instead of directly on a baking sheet.
Store leftover dry rub chicken wings in a covered container for up to 4 days and reheat them in a preheated Air Fryer or under the broiler.
Our Favorite Party Wings
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Dry Rub Chicken Wings
These chicken wings are crispy and juicy with the perfect mix of sweet and spicy!
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Preheat the air fryer to 400°F.
Stir together the rub ingredients.
Pat the wings dry with a paper towel, toss them in olive oil, and then sprinkle generously with the dry rub, reserving 1 tablespoon of the rub. Gently massage the rub into the wings.
Place the wings in the air fryer basket in a single layer. Cook for 15 minutes.
In a clean bowl, toss the wings with the remaining rub and cook for an additional 4 to 5 minutes or until crisp and cooked through.
To bake in the oven, toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder. Refrigerate 30 minutes (or up to 4 hours) uncovered.
Toss the wings with olive oil and then rub with the dry rub mixture.
Place the wings on a rack that has been sprayed with cooking spray.
Cook in a 425°F oven for 20 minutes, flip, and bake for an additional 15 to 20 minutes. Broil for a few minutes to crisp.
Crispy skin, juicy meat, and just 5 minutes of prep – these are an easy favorite!
Air fryer chicken thighs are simply seasoned, incredibly delicious and ready in about 20 minutes!
An Easy Way to Prepare Chicken
Crispy chicken thighs are easy to make in an air fryer, and they’re budget-friendly.
The air fryer cooks thighs much faster than the oven and with less mess.
Simply Season and cook – this recipe requires just a few ingredients.
Ingredients for Air Fryer Chicken Thighs
Chicken Thighs – This recipe uses bone-in chicken thighs with skin. You can cook chicken thighs right from frozen however, I prefer to thaw them first if time allows. See recipe notes for boneless chicken thighs.
Oil – Olive oil helps the skin crisp and the seasonings stick. You can skip the oil and spray the thighs with cooking spray if desired.
Seasonings – Use a pre-made chicken seasoning or DIY with the blend in the recipe below. Feel free to add your own favorite spices and seasonings – almost anything goes!
How to Make Air Fryer Chicken Thighs
Preheat the air fryer to 380°F.
Toss chicken with oil and seasonings and place them in a single layer in the air fryer basket.
Air fry for 20-22 minutes.
Air fryer chicken thighs pair well with veggies like broccoli, roasted potatoes, and a salad.
Tips for Juicy Air Fryer Chicken Thighs
Preheat the air fryer for the best results.
I recommend skin-on chicken thighs for extra crunch.
Avoid crowding the air fryer so the food cooks evenly.
To prevent over or undercooking, use a meat thermometer to check the internal temperature. For chicken, it should read 165°F in the thickest part (away from the bone).
Storing Leftovers
Keep leftover air fryer chicken thighs in an airtight container for up to 4 days in the refrigerator. Enjoy them cold or reheat them in the air fryer.
Freeze thighs in a zippered bag for up to 1 month and reheat them on 50% power in the air fryer, flipping them every few minutes.
More Air Fryer Chicken Recipes
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Air Fryer Chicken Thighs
These 3 ingredient air fryer chicken thighs are so easy to cook in the air fryer! They turn out crispy on the outside and juicy on the inside every time.
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Seasoning Blend (or use pre-made chicken seasoning)
Preheat the air fryer to 380°F.
Combine the seasoning mix in a small bowl.
Pat the chicken thighs dry with a paper towel. Place them in a medium bowl and toss with olive oil. Sprinkle both sides generously with seasoning.
Place chicken thighs in the basket, skin-side down, and cook for 12 minutes. Flip them over and cook for an additional 8-10 minutes or until chicken reaches 165°F.
Transfer the chicken to a place and rest for 5 minutes before serving.
Cook time can vary slightly based on the size of chicken thighs (and brand of Air Fryer). Ensure internal chicken temp reaches 165°F. For frozen chicken thighs: Cook at 360°F for 25-28 minutes. For boneless skinless chicken thighs: Use 6 boneless skinless chicken thighs, and cook at 400°F for 12 to 14 minutes, flipping the chicken after 6 minutes. Preheat the air fryer for best results. Starting the thighs skin-side down and flipping them makes for crisp skin without burning the seasonings.
These teriyaki chicken wings are a sweet and sticky snack or appetizer!
Teriyaki wings are the perfect addition to a game day buffet, family movie night, or anytime a snack attack is calling!
Easy teriyaki wings are sweet, sticky, and so, so good!
Sweet and Sticky Teriyaki Chicken Wings
This easy teriyaki chicken wings recipe allows for oven-baked or air-fried cooking methods so you’re always ready when it’s wing time!
Anytime appetizers, snacks, or sides are in order, the air fryer gets chicken wings on the table in minutes with minimal cleanup!
Make extra batches and keep them warm in a crockpot so guests can help themselves. Don’t forget an extra stack of napkins!
Ingredients for Teriyaki Wings
Wings: Use fresh or frozen wings in this recipe. Simply add extra baking and air frying time to frozen wings. For the best results, be sure the wings are the same size so they cook evenly.
Teriyaki Sauce: If time allows, I recommend homemade teriyaki sauce, which is a combination of brown sugar, juice, soy sauce, garlic, and ginger.
If buying teriyaki sauce, ensure it has a thick consistency like barbecue sauce – I like Sweet Baby Rays Teriyaki sauce or honey teriyaki sauce.
VARIATIONS: Finely chopped green onions or a sprinkle of toasted sesame seeds over the finished wings make them look restaurant-ready!
How to Make Teriyaki Chicken Wings
In the Air Fryer:
Preheat the Air Fryer to 400°F.
Season the wings and cook in a single layer per recipe below.
Toss with teriyaki sauce and cook for a few minutes more.
In the Oven:
Toss wings with flour, baking powder, and seasonings per the recipe below.
Spread in a single layer and refrigerate for up to 4 hours.
Toss the wings with oil and bake.
Add teriyaki sauce and bake a few minutes more.
Tips for Teriyaki Wings
Teriyaki sauce is sticky and can be difficult to clean!
If cooking teriyaki wings in the Air Fryer, once preheated place a piece of parchment paper on the bottom of the basket before adding wings. Do not preheat with parchment paper or it will burn in the air fryer.
When baking, use parchment paper or non-stick foil. This sauce can be difficult to clean from baking pans.
Keep leftover wings in a covered container in the refrigerator for up to 4 days or freeze them in zippered bags for up to one month.
More Wing Recipes
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Teriyaki Chicken Wings
These teriyaki chicken wings are made with an irresistable sweet and sour sticky sauce.
Prep Time 10 minutesminutes
Cook Time 28 minutesminutes
Total Time 38 minutesminutes
Preheat the air fryer to 400°F.
Toss wings with olive oil, garlic powder, ground ginger, salt, and pepper.
Place the wings in the air fryer basket in a single layer and cook for 15 minutes.
After 15 minutes, remove the wings from the air fryer and toss them with ¼ cup of the teriyaki sauce.
Place a piece of parchment paper or non-stick foil in the bottom of the air fryer basket.
Add the sauced wings back in the air fryer basket and cook for an additional 5-7 minutes.
Let rest a few minutes before serving (the sauce will be very hot right after cooking).
Toss with remaining teriyaki sauce and garnish with green onion and sesame seeds.
For Oven Baked Wings
Toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder and seasonings. Spread in a single layer on a rack on a baking sheet and refrigerate for at least 30 minutes (or up to 4 hours) uncovered.
Toss the wings with olive oil and place on a baking tray lined with non-stick foil or parchment paper. Cook in a 425°F oven for 20 minutes, flip and bake for an additional 10 minutes.
Toss with all of the sauce and return to the oven for 1o minutes, flipping halfway.
Tips
If using an air fryer, cook in a single layer and do not overcrowd the air fryer.
The sauce can be very sticky and difficult to clean, line the air fryer basket with parchment paper after adding the sauce to the wings.
Do not preheat preheat or run the air fryer with parchment without adding the wings to the fryer. The parchment can blow around and burn (the wings will hold it in place).
Cook in batches if needed. All batches can be reheated in the air fryer at 400°F for 2-3 minutes before serving.
Air Fryer chicken breasts are a light and delicious dinner that’s ready in 20 minutes.
Cooking chicken breasts in the air fryer makes is so easy and they come out tender and juicy every time.
Ready in Less Than 20 Minutes
This air fryer chicken breast recipe needs just a couple of minutes of prep.
It uses only a handful of ingredients.
Use the seasonings below, your favorite chicken seasoning, or any seasoning mix you have on hand.
The results are incredibly juicy every single time. Hands down, one of our favorite 20-minute meals!
Ingredients for Air Fryer Chicken Breast
Chicken Breasts can range in size from 5oz to 10oz. This recipe is for boneless skinless chicken breasts sized 6-7oz. Four 6oz chicken breasts will weigh about 1 1/2 lbs.
Seasonings are simple. Olive oil, garlic powder, paprika, kosher salt, and pepper are all that’s needed.
Seasoning Variations
Add other seasonings to the blend in the recipe, or swap the seasonings and your favorite spice mixture. Try taco seasoning, lemon pepper, or Greek seasoning for something new. A few swipes of BBQ sauce will add a great flavor and sticky exterior.
How to Air Fry Chicken Breasts
NOTE: this is for 6-7 oz chicken breasts. Chicken breasts can range in size from 5oz to 10oz. Adjust cook time as needed.
Rub chicken breasts with a little olive oil and seasoning (per the recipe below).
Place in the air fryer basket, allowing space around each chicken breast.
Cook for 16-19 minutes, flipping after 10 minutes.
Serve air fryer chicken breasts on their own or slice them for salads, pasta, or meal prep.
NOTE: Appliances can vary – be sure to check the chicken a few minutes early to ensure it doesn’t overcook.
Tips for Juicy Chicken
Check for doneness a few minutes before cooking should be done by inserting a meat thermometer in the thickest part.
Chicken should reach 165°F but will continue to cook once removed from the air fryer to remove it from the air fryer when it reaches 162°F.
Let the chicken breasts rest for 5 minutes before serving.
More Chicken Breast Favorites
There are so many great ways to cook chicken breast – it’s perfect for almost any meal! Here are some of our favorite each chicken recipes.
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Air Fryer Chicken Breasts
Air Fryer Chicken Breasts are perfectly seasoned, tender & juicy!
Prep Time 4 minutesminutes
Cook Time 16 minutesminutes
Total Time 20 minutesminutes
Seasoning Mix (or use your favorite seasoning blend)
Preheat the air fryer to 370°F.
In a small bowl, combine the seasoning mix.
Pat the chicken dry with paper towels and then rub it with olive oil. Season with the seasoning mix or your own preferred blend.
Place the chicken breasts in the air fryer, ensuring that they don’t overlap.
Cook the chicken for 10 minutes. Flip the chicken over and cook for an additional 6-9 minutes or until the internal temperature of the chicken reaches 165°F. Be sure not to overcook.
Once the chicken is fully cooked, remove it from the air fryer and let it rest for 5 minutes before slicing.
For best results, use an instant-read thermometer to ensure chicken reaches 165°F. For juicy chicken breast, do not overcook. Cook time can vary slightly based on the size/shape of chicken, the cooking times are for 6-7 oz chicken breasts. Chicken breasts can range in size from 5oz to 10oz and appliances can vary. Adjust cook time as needed. Other seasoning options include garlic powder, onion powder, and/or Italian seasoning, Greek seasoning blend, cajun seasoning, or lemon pepper. If your chicken breasts fit in your basket without overlapping, you can use 4 chicken breasts. If they’re extra large, cook them in batches or just use 3 chicken breasts (seasoning will remain the same). Larger chicken breasts will need an extra minute or two of cooking time.
If you like stir fry, you’ll love this shrimp zucchini pasta recipe!
Light and fresh, this stir fry recipe has a colorful rainbow of veggies mixed zucchini pasta and tender shrimp in a tangy sauce!
This post is sponsored by Walmart and SheKnows Media.
Easy Shrimp Stir Fry
This dinner is made in just one skillet, which means less mess and fewer dishes.
Using ready-made spiral zucchini noodles and pre-shredded carrots makes prep extra fast.
Low carb and loaded with veggies and protein, shrimp zucchini pasta is a guilt-free dish that even the kids will love!
Ingredients for Shrimp Zucchini Pasta
Zucchini Spirals – Purchase frozen zucchini pasta spirals to keep prep extra fast, you can find them in the frozen food aisle. If you can’t find them in the frozen food section, make homemade zucchini noodles in place.
Vegetables – Choose colorful and crunchy veggies like bell peppers and carrots. To keep it lower in carbs, omit the carrots and replace them with broccoli or cauliflower florets, mushrooms, shredded cabbage, or Brussels sprouts.
Shrimp – Use medium sized shrimp, 41-50 or 51-60 shrimps per pound, depending on where you get them. They’re bite-sized, quick to cook, and easy to eat. You can substitute thinly sliced chicken in place.
Stir Fry Sauce – This simple sauce is made from ingredients that are likely already in the pantry and refrigerator. Adjust the amount of sugar or add some extra sriracha for some heat. In a pinch, a bottle of stir-fry or teriyaki sauce will work.
Toppings – Top this shrimp zucchini pasta with some sesame seeds, chopped scallions, or crushed peanuts.
How to Make Shrimp Zucchini Pasta
This one-skillet dinner comes together in minutes!
Prep zucchini spirals according to the package directions and set them aside.
Cook shrimp until they’re just pink and set them aside.
Sauté veggies until softened, and then add ginger and garlic.
Add the sauce along with the shrimp and zucchini and cook until thickened.
Storing Leftovers
Keep shrimp zucchini pasta in a covered container in the refrigerator for up to 3 days.
Reheat on the stovetop and add a dash or two of soy sauce or sriracha to refresh the flavors.
More Delicious Stir Fry Recipes
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Shrimp Stir Fry with Zucchini Noodles
Fresh shrimp, tender-crisp veggies and spiral cut zucchini noodles stir fried in a spicy sauce!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Prepare zucchini pasta according to package instructions by either microwaving, boiling, or steaming. When finished cooking, drain well and set aside.
Meanwhile, heat 1 tablespoon of olive oil in a separate large pan or wok over medium heat. Add shrimp in a single layer and cook on both sides until pink (about 2-3 minutes). Transfer shrimp to a separate bowl and set aside.
Add remaining 1 tablespoon of olive oil to the pan and add red pepper strips and carrot. Cook until softened (about 5 minutes).
Add minced ginger and garlic and cook until fragrant (about 30 seconds).
In a small bowl, whisk together ingredients for sauce (chicken broth, soy sauce, brown sugar, corn starch, Sriracha, and sesame oil) and set aside.
Return cooked shrimp and zucchini noodles to the pan and pour prepared stir fry sauce evenly over all ingredients.
Stir well and increase heat to high. Cook until sauce is thickened.
Serve topped with sesame seeds and/or scallions, if desired.
Green Giant makes beet, carrot, and butternut squash veggie noodles that can be used as an alternative to zucchini spirals.
If zucchini spirals aren’t available in the frozen food section, you can make your own with this easy zoodles recipe.
This bruschetta recipe is a family favorite and one I make often.
Ripe tomatoes are diced and tossed with fresh basil, olive oil, garlic, and a splash of vinegar. It’s all spooned over garlic rubbed crostini.
Make and serve bruschetta as a classic Italian-style appetizer.
What is Bruschetta?
When traveling in Italy, I started almost every meal with bruschetta. The best bruschetta recipe is fresh and simple.
While the word bruschetta is thought of as the tomatoes, bruschetta refers to the preparation of the bread (cut, olive oil, and garlic rubbed), not the tomato topping.
This Bruschetta recipe is easy to prepare. Toast slices of baguette and rub the bread slices with garlic and a drizzle of olive oil. The toppings can vary but often include fresh tomatoes & basil.
Ingredients for Bruschetta
Garden-fresh bruschetta is perfect as an appetizer, a side dish, or a snack served with crostini.
Tomatoes –Use fresh ripe tomatoes, I choose Roma tomatoes or vine-ripened tomatoes but cherry tomatoes work as well. While dicing the tomatoes, place them in a colander to drain.
Bread – Slices from a baguette, hold the toppings, and soak up the marinade. Once toasted, rub the bread with a fresh peeled clove of garlic before serving.
Marinade–While some recipes use balsamic vinegar, red wine vinegar is more traditional. Use a great quality extra virgin olive oil and fresh basil.
Extras – Finely diced cucumbers, minced red onion, slices of fresh mozzarella cheese, Greek olives, or parmesan cheese petals make bruschetta into a new appetizer every time!
How to Make Bruschetta
Dice the tomatoes and lightly drain per the recipe below.
Gently toss the tomatoes and basil with the remaining ingredients in a medium bowl.
Slice the bread, place it on a baking sheet, and bake until toasted. Rub the warm bread with a clove of raw garlic.
Spoon the tomato mixture overtop and enjoy.
Don’t Skip the Garlic!
Don’t skip rubbing the warm, toasted baguette slices with fresh cloves of garlic. It adds so much flavor to this recipe. Once you try it, the garlicky warm toast will be a go-to for dipping in soups, serving snacks, or even avocado toast!
Storing Bruschetta
Make the tomato mixture up to 4 hours in advance, the flavors will only get better!
The toasts can be made ahead of time and stored in an air-tight container. Ensure the bread is cooled before sealing or it won’t stay crisp. Leftover bread can be made into croutons.
The tomato mixture will last up to 3 days. Add it to sour cream for a quick dip, fold into an omelet, or mix it into deviled eggs!
More Delicious Toast Toppers
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Tomato Bruschetta Recipe
Fresh ripe tomatoes are tossed with fresh basil and piled high on garlicky toasted bread.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Dice tomatoes about ¼” and lightly drain.
Mix all ingredients and let stand at room temperature for at least 1 hour.
Slice the baguette, brush with olive oil, and toast or grill until lightly browned about 2-4 minutes.
Rub each toasted slice baguette with a clove of raw garlic. Top with tomato mixture.
A sprinkle of parmesan cheese can be added to the bread before baking. Lightly drain tomatoes in a strainer to keep the bruschetta from becoming watery. Balsamic vinegar or balsamic glaze can be drizzled over top if desired. We prefer this recipe without balsamic. Nutrition is based on a serving size of ¼ cup per serving. This recipe makes about 3 cups.
Tomato mixture can be made up to 8 hours in advance.
This spinach artichoke dip is a favorite for any kind of get-together!
This dip is extra creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!
Serve it with your favorite dippers like chips, crackers, or bread.
Ingredients for Spinach Artichoke Dip
This spinach artichoke dip is pure creamy, cheesy goodness. It can be made ahead of time and it’s simple to make.
Cream Cheese – Use a block of cream cheese – reduced fat can be used.
Mayonnaise/Sour Cream – Mayonnaise and sour cream help make this dip scoopable. You can use light sour cream but for the best flavor, I recommend full-fat mayonnaise.
Spinach – Usefrozen chopped spinach, simply thaw and squeeze it dry. You can substitute fresh spinach for frozen.
Artichokes – I prefer marinated artichokes over canned ones, as they have more flavor. If using canned (water-packed) artichokes, add a pinch of Italian seasoning or dried basil, along with an extra clove of garlic for flavor.
Cheese – Three kinds of cheese are added for the perfect dip. Mozzarella is mild and makes this dip gooey and creamy while Gruyere and Parmesan add flavor. Swap Gruyere with Gouda or Swiss if needed.
Stir in green onions, chives, fresh herbs like basil or parsley
For a little kick, add diced pickled jalapenos or red pepper flakes to taste
How to Make Spinach Artichoke Dip
Beat the cream cheese with a hand mixer. Add sour cream and a bit of mayo until fluffy (per the recipe below).
Fold in spinach, artichokes, and shredded cheese.
Bake until golden and bubbly.
To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.
mix cream cheese/mayo/sour creamadd remaining ingredientsmix well bake
Tips for A Great Spinach Artichoke Dip
Mix with a hand mixer to incorporate air and make a softer, smoother dip.
To thaw spinach quickly, place it in a fine mesh strainer and run hot water over it.
To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
Serving Suggestions
In addition to crackers, pita chips, tortilla chips, or vegetables, you can serve this spinach artichoke dip with almost any type of bread.rnrnIf you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F for 8-10 minutes or until lightly browned and crisp.
If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers, or cucumbers are also great dippers!
To Make Ahead
This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep for 3-4 days in the fridge.
More Great Dip Recipes
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The Best Spinach Artichoke Dip
This is my favorite Spinach Artichoke dip recipe. It’s easy to make and always a huge hit!
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Preheat the oven to 375°F.
In a medium bowl add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until fluffy.
Gently fold in the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
Spread the dip into a 9×9 casserole dish (or deep dish pie plate) and top with the remaining ½ cup mozzarella cheese.
Bake for 25 to 30 minutes or until bubbly and the cheese is browned. Rest 10 minutes before serving.
To Make Crostini: Slice a baguette into ½-inch slices. Lightly brush one side of each slice with olive oil. Place on a baking sheet and broil the oiled side for about 2 minutes or just until lightly browned.
Mixing with a hand mixer makes a softer, smoother dip.
To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 minutes to cook.
This is a basic recipe that can be used with any kind of pasta.
Tomatoes: The best tomato sauce starts with fresh ripe tomatoes. If the tomatoes aren’t ripe, the flavor of the sauce won’t be as vibrant and fresh and it may be a bit tart. You can use any variety of tomatoes including grape or cherry tomatoes.
Sweetness: If your tomatoes are quite tart, add ½ of a small red bell pepper to the pan for a little bit of sweetness and some extra flavor. Another option would be to add sugar, ¼ teaspoon at a time while simmering.
Spices & Herbs: This roasted tomato sauce starts with oil, garlic, and dried herbs. If adding fresh herbs, they should be stirred in just before serving.
If you’re short on tomatoes, a can of whole tomatoes can be added when the sauce is simmering. Gently break them up with a spoon.
Peeling tomatoes for this sauce is not required, once roasted, you can peel off any large pieces of skins if you’d like. If you do prefer to peel before roasting you can use this peeling method. Skip peeling if using cherry or grape tomatoes, the skins are very thin.
How to Make Roasted Tomato Sauce
Toss tomatoes with olive oil & seasonings and place on a baking sheet with a rim. Roast per the recipe below.
While the tomatoes are roasting, cook onion in a saucepan until softened. Add the roasted tomatoes & remaining ingredients and simmer until thickened.
Toss with cooked pasta. Serve immediately with freshly grated parmesan cheese & basil (optional).
Tomato Sauce Tips
Extra tomatoes and/or veggies can be added and roasted with the tomatoes (onions and sweet bell peppers are great choices).
Thicken homemade tomato sauce by simmering it longer.
The sauce can be left chunky or blended with a hand blender until smooth.
Do not rinse or oil the pasta, the starches on the pasta help the sauce stick to it.
If the tomatoes are acidic, a pinch of sugar or some finely shredded carrot can be added for sweetness.
Storing Tomato Sauce
Keep tomato sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days.
Or, freeze in freezer bags for up to 6 months. I like to lay the bags flat until they’re frozen then store them upright to save freezer space.
More Tomato Favorites
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Homemade Roasted Tomato Sauce
This made-from-scratch roasted tomato sauce is fresh & flavorful. Easy enough for a weekday meal, but elegant enough to serve at a dinner party!
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Preheat the oven to 425°F.
Cut the tomatoes into large chunks.
Place the tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, garlic, basil, oregano, and salt & pepper and toss well to coat.
Roast for 25-30 minutes, stirring after 15 minutes. Broil for 5 minutes or just until the tomato gets a little bit of char or color. If desired, remove the tomato skins after roasting.
Meanwhile, heat 1 tablespoon olive oil in a medium saucepan. Cook onion until tender, about 5-6 minutes.
Add the roasted tomatoes to the pan with any juices, broth, wine, and chili flakes. Simmer 35 for 45 minutes or until sauce reaches desired thickness.
Toss with pasta and serve topping with parmesan cheese and fresh basil.
This recipe will lightly dress 1 lb of pasta. The flavor of this sauce is dependent on the flavor of the tomatoes you use. If the tomatoes aren’t ripe the flavor of the sauce won’t be as vibrant and fresh. Grape or cherry tomatoes work in this recipe too. Red bell peppers can be added to the pan when roasting the tomatoes for flavor and sweetness. If the tomatoes are acidic, a pinch of sugar or some finely shredded carrot can be added for sweetness. If you’re short on tomatoes, a can of whole tomatoes can be added when the sauce is simmering. If adding fresh herbs, they should be stirred in just before serving. Thicken homemade tomato sauce by simmering it longer. The sauce can be left chunky or blended with a hand blender until smooth. Do not rinse or oil the pasta, the starches on the pasta help the sauce stick to it.
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Shrimp is a weeknight dinner superhero. It cooks quickly and is extremely versatile, yet feels like a treat every time I set it down on the dinner table. This classic recipe calls for ingredients you probably already have on hand, like butter, garlic, and lemon, which together create a saucy, Italian-leaning shrimp that’s just begging to be at the center of your plate tonight. The best part: You need just five minutes to make it.
A Fast & Fancy Shrimp Dinner for Any Night of the Week
Shrimp tossed in a rich garlic butter sauce is hard to compete with. This recipe is quick enough to pull off on a busy weeknight, but feels special enough for a Saturday night in, too. How you serve it is up to you. Toss it with pasta for a dish that very much resembles shrimp scampi; serve it over rice, orzo, or creamy polenta; or simply serve it straight-up in shallow bowls, with crusty bread close by to help soak up all the delicious sauce.
This garlic butter shrimp couldn’t be easier to pull together but a few tips ensure success:
MILAN (AP) — Putting olive oil in coffee is hardly a tradition in Italy, but that didn’t stop Starbucks interim CEO Howard Schultz from launching a series of beverages that do just that in Milan, the city that inspired his coffee house empire.
The coffee-olive oil concoction — echoing a keto-inspired trend of adding butter to coffee, only with a sugary twist — has provoked both amusement and curiosity among Italians.
Gambero Rosso, an Italian food and wine magazine, called the mixing of olive oil with coffee “a curious combination” but said it was reserving judgment, having not yet sampled the drinks.
It did praise featuring the staple of Italian kitchens as a main ingredient, not just a condiment. The magazine also noted the health benefits of consuming extra virgin olive oil, which some Italians do habitually straight from the bottle.
The coffee-olive oil concoction — echoing a keto-inspired trend of adding butter to coffee, only with a sugary twist — has provoked both amusement and curiosity among Italians.
“Did we need coffee with extra virgin olive oil and syrups? Maybe yes, maybe no,” wrote the magazine’s Michela Becchi. But the chance to promote Italian excellence is a valuable one, she added.
Italy’s olive oil producers’ association, ASSITOL, welcomed “the daring innovation,” saying the line of drinks could ”relaunch the image of olive oil, especially among young people.″ The association has been promoting adding olive oil to cocktails.
Martina Lunardi, a student of cultural mediation, was sticking to her standard cappuccino on a recent Starbucks visit but said she wasn’t offended by the olive oil combos and might even try one someday.
“Anyway, I know where to get a regular cup of coffee,” Lunardi said.
Schultz came up with the notion of adding olive oil to coffee after visiting an olive oil producer in Sicily and teased the idea as a game-changer in his last earnings call. He worked with an in-house coffee drink developer to come up with recipes, the international coffee chain said.
Schultz presided over the launch of “Oleato” — meaning “oiled” in Italian — last week on the eve of Milan Fashion Week, with a Lizzo performance for an invitation-only crowd at the company’s Milan Roastery. The beverages will be rolled out in Southern California this spring and in Japan, the Middle East and Britain later this year.
The La Stampa newspaper in Turin taste-tested four of the beverages, giving them marks of 6.5 to 7.5 on a scale of 10. It noted that the only warm beverage on the menu, a version of caffe latte, “has a strong taste that leaves a pleasant taste in the mouth. Grade: 7.”
“The (positive) sensation is that Oleato could be something to drink all year, but most of all that it could be truly tasty in the summer,″ La Stampa said because most are served with ice.
Tourists who throng the Milan Roastery are enticed to give the drinks a try by placards around the store and a special menu insert advertising the five-drink assortment, which ranges from 5.50 euros to 14 euros ($5.85 to $14.85) for a martini version with vodka.
“It’s good,” said Benedicte Hagen, a Norwegian who recently moved to Milan to pursue a modeling career. “I’m not a big coffee fan, that’s why I like to try drinks like this.”
She was sipping the Oleato Golden Foam Cold Brew, which includes vanilla bean syrup, and said she couldn’t really taste the oil. Still, she acknowledged asking the barista to add a shot of chocolate to make the drink even sweeter and would have added caramel if it had been available.
“It’s not so random,’’ Hagen decided.
Kaya Cupial’s Oleato Iced Cortado, meanwhile, was in a pretty V-shaped glass and garnished with an orange peel. It’s made with oat milk infused with olive oil, demerara syrup and a dash of orange bitters.
“It’s like normal coffee, but with orange. It’s not strong,’’ noted the 26-year-old from Warsaw, Poland, who was traveling with a group of friends. They also ordered the Golden Foam Cold Brew along with a pair of ordinary cappuccinos.
It is not the first time Italy has inspired Schultz. He acknowledges his debt to the Milan coffee bar, which he discovered during a trip to Italy in 1983, as his inspiration for building the now-global coffee chain.
Schultz waited until 2018 to bring Starbucks to Italy, aware that he was treading sacred coffee ground. Italians typically take their coffee standing at a bar, chatting with friends or the barista for a few minutes, before continuing their day. It is not something to be nursed.
Since then, Starbucks has opened some 20 stores in northern and central Italy. The Milan Roastery is often packed, while other locations in the city have shifted in the wake of the pandemic.
