Cinco de Mayo doesn’t have to be a stressful holiday to prep for. With this easy taco ring, I love that I can have a shareable, dippable appetizer on the table in just 45 minutes. The crescent roll dough is the perfect easy hack for creating tasty little pockets! If you’re feeling fancy, you can make your own crescent roll dough. This taco ring is the perfect party food!

Tips for Beginners

• Make sure to drain off any excess oil from the beef so you don’t end up with a greasy taco ring.
• Use cold crescent roll dough straight from the fridge. I found when I let it warm to room temperature, it began to stretch and tear apart more easily.

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Taco Ring Recipe

This taco ring is the perfect party food. Made with crescent rolls and ground beef filling, this taco crescent ring is so simple to make!

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12 slices

Calories 309kcal

Author Krista Teigen

Equipment

• Baking Sheet

Ingredients

• 1 tablespoons olive oil
• ½ onion chopped
• 1 pound ground beef
• 1 ounce taco seasoning (about 2 tablespoons)
• ½ cup salsa*
• 16 ounces refrigerated crescent roll dough (2 cans)
• 2 cups freshly shredded cheddar cheese

Optional Toppings

• Salsa
• Sour cream
• Avocado
• Shredded lettuce
• Diced tomatoes
• Sliced jalapeno peppers

Instructions

• Preheat the oven to 375°F.
• Heat the olive oil in a skillet set over medium heat. Once heated, add in the onion, and cook until softened.
  1 tablespoons olive oil, ½ onion
  
• Add in the ground beef and taco seasoning, and cook until the beef has browned.
  1 pound ground beef, 1 ounce taco seasoning
• Stir in the salsa. Take the pan off the heat.
  ½ cup salsa*
• Open the cans of crescent rings, unroll, and separate the triangles.
  16 ounces refrigerated crescent roll dough
• Place a sheet of parchment paper on a large baking sheet or pizza pan. Then, place a bowl (about 6 inches wide) in the middle.
• Arrange the triangles around the bowl with the short side of the triangles facing inward and overlapping.
  
• Spoon the taco filling onto the bottom of the crescent triangles. Sprinkle cheese over the top.
  2 cups freshly shredded cheddar cheese
  
• Take the middle point of each triangle, fold it over the meat, and tuck it underneath the dough.
  
• Bake in the oven for 15-20 minutes until the dough is golden brown.
  
• Serve with your favorite taco toppings.
  Salsa, Sour cream, Avocado, Shredded lettuce, Diced tomatoes, Sliced jalapeno peppers

Notes

*Use your favorite store-bought, or make your salsa. Choose the spice level according to your preferences.

• I like to top individual servings of this taco crescent ring with extra salsa, sour cream, sliced avocado, shredded lettuce, diced tomatoes, and jalapeños for spice.
• Nutritional information does not include optional toppings.

Nutrition

Serving: 1slice | Calories: 309kcal | Carbohydrates: 18g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 707mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 2mg

How to Make a Taco Crescent Ring Step by Step

Cook the Filling: Preheat the oven to 375°F. Heat 1 tablespoon of olive oil in a skillet set over medium heat. Once heated, add in ½ of a chopped onion, and cook until softened. Add in 1 pound of ground beef and 1 ounce (1 packet) of taco seasoning, and cook until the beef has browned. Stir in ½ cup of salsa. Take the pan off the heat.

Prepare the Dough: Open 2 (8-ounce) cans of crescent roll dough, unroll, and separate the triangles. Place a sheet of parchment paper on a large baking sheet or pizza pan. Then, place a bowl (about 6 inches wide) in the middle. Arrange the triangles around the bowl with the short side of the triangles facing inward and overlapping.

Top the Dough: Spoon the taco filling onto the bottom of the crescent triangles. Sprinkle 2 cups of shredded cheddar cheese over the top.

Fold the Dough: Take the middle point of each triangle, fold it over the meat, and tuck it underneath the dough.

Bake the Ring: Bake in the oven for 15-20 minutes until the dough is golden brown. Serve with your favorite taco toppings.

How to Store and Reheat

Store this taco ring in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven for about 10 minutes, or until warmed through.

You can freeze this taco ring whole or cut into individual portions tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love to serve this taco ring with a big bowl of salsa in the center for dipping. It’s also really good with queso dip or Mexican fiesta dip. My favorite side is this Mexican street corn pasta salad!

more taco recipes to try!

Dinners

Crockpot Taco Soup

Dinners

Baked Chicken Tacos Recipe

Dinners

Birria Tacos Recipe

Dinners

Quesabirria Tacos

The post Taco Ring appeared first on The Cookie Rookie®.

Easy Mexican Tostadas

Who knew tostadas would be so easy to make?! I never realized that the only difference between making these tostadas and regular tacos is toasting the tortillas in the oven to create a super crisp, flat base for the toppings. The toasted tortillas add the perfect crunch to this delectable Mexican dish! The ground beef, cheese, and refried beans are the perfect combination!

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Mexican Tostadas Recipe

Make these crunchy Mexican tostadas in just 30 minutes for an easy meal that's sure to please. Ground beef, refried beans, and fresh ingredients top off the crispy tortillas.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 511kcal

Author Laurel Perry

Equipment

• Baking Sheet

Ingredients

• 10 corn tortillas*
• 2 tablespoons olive oil
• 1 pound lean ground beef
• ½ yellow onion chopped
• 1 clove garlic chopped
• 1 tablespoon taco seasoning
• ¾ teaspoon kosher salt
• 16 ounces refried beans (1 can)
• ½ head iceberg lettuce shaved or finely chopped
• 1 pint cherry tomatoes halved
• 1 avocado chopped small
• ½ cup crumbled cotija cheese
• ¼ cup chopped fresh cilantro

Instructions

• Preheat oven to 425°F. Brush both sides of each tortilla with olive oil and arrange them in a single layer on a baking sheet. Use two baking sheets if needed. Bake for 5 minutes, flip, and then bake for another 4-5 minutes or until the tortillas are golden and crisp.
  10 corn tortillas*, 2 tablespoons olive oil
  
• While the tostadas are baking, add the ground beef and onion to a large skillet over medium-high heat. Cook, stirring and breaking the meat up with a wooden spoon, until the meat is cooked through and no longer pink.
  1 pound lean ground beef, ½ yellow onion
  
• Add in the garlic, taco seasoning, and salt, and cook for another minute until fragrant. Remove from the heat and cover to keep warm.
  1 clove garlic, 1 tablespoon taco seasoning, ¾ teaspoon kosher salt
  
• Scoop the refried beans into a microwave-safe bowl and heat the microwave until warmed through.
  16 ounces refried beans
• Spread a warm tostada with beans. Then top with meat, lettuce, tomatoes, avocado, cotija and cilantro. Serve immediately and enjoy.
  ½ head iceberg lettuce, 1 pint cherry tomatoes, 1 avocado, ½ cup crumbled cotija cheese, ¼ cup chopped fresh cilantro
  

Video

Notes

*To save time, you can purchase crispy store-bought tostadas for this recipe and skip step 1.

Nutrition

Serving: 2tostadas | Calories: 511kcal | Carbohydrates: 43g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1183mg | Potassium: 896mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1033IU | Vitamin C: 29mg | Calcium: 184mg | Iron: 5mg

How to Make Tostadas Step by Step

Toast the Tortillas: Preheat oven to 425°F. Brush both sides of 10 corn tortillas with 2 tablespoons of olive oil, and arrange them in a single layer on a baking sheet (use two baking sheets if needed). Bake for 5 minutes, flip, and then bake for another 4-5 minutes, or until the tortillas are golden and crisp. Remember, we want these tostada shells to be nice and crunchy!

Cook the Beef: While the tostadas are baking, add 1 pound of lean ground beef and ½ of a diced yellow onion to a large skillet over medium-high heat. Cook, stirring and breaking the meat up with a wooden spoon, until the meat is cooked through and no longer pink.

Season the Beef: Add in 1 minced clove of garlic, 1 tablespoon of taco seasoning, and ¾ teaspoon of kosher salt, then cook for another minute, until fragrant. Remove from the heat and cover to keep warm.

Assemble the Tostadas: Scoop 16 ounces (1 can) of refried beans into a microwave-safe bowl and heat in the microwave until warmed through. First, spread the warm tostadas with beans. Then top them with meat, ½ head of chopped iceberg lettuce, 1 pint of halved cherry tomatoes, 1 diced avocado, ½ cup of crumbled cotija cheese, and ¼ cup of chopped fresh cilantro. Serve immediately and enjoy.

How to Store and Reheat

Store leftover tostada ingredients in separate airtight containers in the refrigerator for up to 4 days. Re-crisp the tortillas in the oven and reheat the beef in the microwave before assembling and serving.

Serving Suggestions

Pretend that every day is Cinco de Mayo, and serve these tasty Mexican tostadas with a side of Mexican rice, some chips and salsa, and a margarita. Finish off the night with a delicious slice of tres leches cake!

more mexican recipes to try!

Dips

Mexican Street Corn Dip

Side Dishes

Esquites (Mexican Street Corn in a Cup)

Dinners

Crockpot Mexican Shredded Chicken

Dinners

Mexican Zucchini Boats

The post Mexican Tostadas appeared first on The Cookie Rookie®.

I make this easy blender salsa almost every week, but when I’m craving something with a little more depth, this roasted salsa roja is my go-to. Fresh Roma tomatoes, jalapeños, and warm spices are roasted to bring out a rich, smoky flavor. Then, it’s finished with lime juice and fresh cilantro for bright, zesty notes in every scoop. Whether you’re serving it with tortilla chips, spooning it over tacos, or stirring it into scrambled eggs, this homemade salsa is a total game changer.

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Salsa Roja

This salsa roja hits the sweet spot between spicy and fresh. It comes together in just 30 minutes with a handful of simple ingredients—roasted in the oven and blended into a bold, flavorful salsa you'll want on everything.

Course Appetizer, Sauce

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 46kcal

Equipment

• 1 Food Processor

Ingredients

• 8 roma tomatoes
• 1/2 small onion
• 2 jalapeño peppers*
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 2 cloves garlic
• juice of 1/2 lime
• 1/2 cup fresh cilantro

Instructions

• Preheat the oven to 400 degrees.
• Spread the tomatoes, onion half, and jalapeño peppers out on a large sheet pan. Drizzle with olive oil and sprinkle with the salt, pepper, chili powder, and cumin. Toss to coat.
  
• Roast for 20 minutes until blistered. Then, broil for 2-3 minutes until charred.
  
• Transfer the tomatoes, onion half, peppers, and extra juices from the sheet pan to a food processor. Add in the garlic and lime juice.
  
• Blend until smooth. Add in the cilantro and pulse a few times until incorporated.
  
• Taste and add more salt, pepper, and/or lime juice if needed.
  
• Serve with tortilla chips.**
  

Notes

*Use serrano pepper or red chiles instead of jalapeños.

**I like to let the salsa rest for a while so the flavors have time to meld—it makes a big difference. Chilling it before serving not only helps with that but also makes it extra refreshing when served cold.

Nutrition

Serving: 1serving | Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 205mg | Potassium: 250mg | Fiber: 1g | Sugar: 3g | Vitamin A: 927IU | Vitamin C: 20mg | Calcium: 17mg | Iron: 1mg

How to Cook Salsa Roja Step by Step

Gather the ingredients: Gather all the ingredients together and preheat the oven to 400°F.

Prep the vegetables: Grab a large sheet pan and spread out 8 whole Roma tomatoes, ½ small onion, and 2 jalapeños. Drizzle with 1 tbsp olive oil, then sprinkle with ½ tsp salt, ¼ tsp black pepper, 1 tsp chili powder, and ½ tsp cumin. Toss to coat each vegetable fully.

Roast the vegetables: Add the sheet pan to the preheated oven and roast for 20 minutes until blistered. Switch to broil and cook for an additional 2–3 minutes to get a nice char on the vegetables.

Transfer to a blender: Carefully add the charred veggies and juices from the pan to a food processor or high-powered blender. Add 2 cloves of garlic and the juice of ½ a lime. 

Blend until smooth: Blend all the ingredients until you have a smooth consistency. Add ½ cup fresh cilantro and pulse a few times to incorporate.

Taste, adjust, and serve: Give the salsa a quick taste and adjust with more salt, pepper, or lime juice if needed. Pour it into a serving bowl, chill for extra freshness, and serve with tortilla chips. Enjoy!

How to Store

This homemade salsa will stay fresh in an airtight container in the fridge for up to 5 days—if it lasts that long! I like to keep a jar on hand to scoop with chips, spoon over eggs, or add a kick to lunches throughout the week.

Serving Suggestions

I love serving this salsa roja as a snack with tortilla chips, especially when friends come over—it always disappears fast. It’s also one of my favorite ways to add a burst of flavor to everyday meals. I’ll spoon it over scrambled eggs or breakfast tacos in the morning, use it as a topping for grilled chicken nachos or even mix it into barbacoa burrito bowls for a little extra kick. It’s super versatile, so I always find myself reaching for it throughout the week. Whether it’s taco night or just a quick lunch, this salsa makes everything taste better.

More salsa recipes to try

Dips

Street Corn Salsa

Appetizers

Mango Salsa

Dressings + Sauces

Homemade Salsa Verde Recipe

Appetizers

Avocado Corn Salsa

The post Salsa Roja appeared first on The Cookie Rookie®.

There’s nothing better than crispy fried shrimp on a hot summer afternoon. I love to squeeze a little lemon juice on top and dip them in a chilled creamy dipping sauce. My mouth is watering just thinking about it!

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Fried Shrimp Recipe

Fried shrimp are a summertime favorite at my house! Tender, juicy shrimp coated in seasoned breading and fried to golden perfection.

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 273kcal

Author Laurel Perry

Equipment

• Dutch Oven
• Deep Frying Thermometer
• Baking Sheet

Ingredients

• 1 pound large shrimp peeled and deveined; tails on or off
• 1 cup buttermilk
• ½ cup cornmeal
• ¾ cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons ground paprika
• 1½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cayenne pepper
• Vegetable oil for frying
• Fresh parsley optional, for garnish
• Lemon wedges optional, for garnish

Instructions

• If frozen, thaw the shrimp and pat dry. Place them in a large bowl with the buttermilk. Toss to coat and let sit at room temperature for 10 minutes.
  1 pound large shrimp, 1 cup buttermilk
  
• Meanwhile, whisk the cornmeal, flour, garlic powder, paprika, salt, pepper, and cayenne in a shallow bowl.
  ½ cup cornmeal, ¾ cup all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons ground paprika, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground cayenne pepper
  
• A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.
  
• Heat a large Dutch oven with 3 inches of oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes. Stir the shrimp a little bit as they cook so they don't stick together.
  Fresh parsley, Lemon wedges
  
• Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, parsley, and serve with lemon wedges.
  

Video

Notes

• I prefer to use vegetable oil for frying because it has a neutral flavor and a high smoke point.

Nutrition

Serving: 5shrimp | Calories: 273kcal | Carbohydrates: 26g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 1053mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 601IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 2mg

How to Fry Shrimp Step-by-Step

Marinate the Shrimp: If frozen, thaw 1 pound of large peeled and deveined shrimp and pat dry. Place them in a large bowl with 1 cup of buttermilk. Toss to coat and let sit at room temperature for 10 minutes.

Make the Breading: Meanwhile, whisk ½ cup of cornmeal, ¾ cup of all-purpose flour, 2 teaspoons of garlic powder, 2 teaspoons of ground paprika, 1½ teaspoons of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground cayenne pepper.

Bread the Shrimp: A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.

Fry the Shrimp: Heat a large Dutch oven with 3 inches of vegetable oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes. Stir the shrimp a little bit as they cook so they don’t stick together.

Drain the Shrimp: Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, fresh parsley, and serve with lemon wedges.

How to Store and Reheat

Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven on a wire rack set in a baking sheet for 10-15 minutes, or until warmed through.

Serving Suggestions

These fried shrimp aren’t complete without a dipping sauce! Of course, classic tartar sauce is always a good choice. But I really love serving these shrimp with bang bang sauce for a little extra spice or honey mustard for a sweet and tangy dip.

More Shrimp Recipes To Try

Appetizers

Bacon Wrapped Shrimp

Dinners

Garlic Butter Shrimp

Appetizers

Bang Bang Shrimp

Dinners

Honey Sesame Shrimp

The post Fried Shrimp appeared first on The Cookie Rookie®.

The Best Homemade Garlic Bread Recipe

My Homemade Garlic Bread Recipe is loaded with garlic butter, baked to perfection, and then broiled a bit to really take things over the top. It turns out buttery and delicious, without any preservatives.

The key to making this recipe special is the bread-to-butter ratio. We want the butter to really bake down, deep into the bread (about half way down). I use SO SO MUCH butter for this bread and it turns out amazing!

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Homemade Garlic Bread Recipe

This Homemade Garlic Bread recipe is the absolute BEST I've have ever tried! The butter melts deep into the bread, creating the ultimate garlicky, cheesy goodness. This recipe is baked and then broiled, making it crispy on the outside and buttery soft on the inside.

Course Bread

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 6

Calories 507kcal

Author Becky Hardin

Ingredients

• 1 16 ounce loaf of Italian or French bread
• 4 cloves garlic minced
• 16 tablespoons unsalted butter divided (12 tablespoons for the bread and 4 tablespoons for extra dipping butter)
• ¼ teaspoon crushed red pepper flakes red pepper flakes
• 1 tablespoon minced fresh parsley divided
• 1 teaspoon coarse or flaked sea salt
• ¼ cup freshly grated Parmesan cheese

Instructions

• Heat oven to 350°F and line a large baking sheet with foil.
• Slice the loaf in-half lengthwise, and place each half cut-side up on the prepared baking sheet.
  1 16 ounce loaf of Italian or French bread
  
• In a small saucepan set over LOW heat, combine butter, garlic and crushed red pepper flakes. Bring the mixture to a low boil and boil for 1 minute. Do NOT allow the garlic to brown. Remove from heat.
  4 cloves garlic, 16 tablespoons unsalted butter, ¼ teaspoon crushed red pepper flakes
  
• Pour the butter through a mesh strainer and into a heatproof bowl. Add 1-tablespoon parsley and mix well.
  1 tablespoon minced fresh parsley
  
• Spread or brush all except 4 tablespoons butter mixture over the bread and sprinkle with salt.
  1 teaspoon coarse or flaked sea salt
  
• Bake the bread at 350°F, on the middle rack of the oven, for 10 minutes.
• Remove the bread from the oven and set the temperature to BROIL. If using Parmesan cheese, sprinkle it onto the bread.
  ¼ cup freshly grated Parmesan cheese
• Return the bread to the oven and broil 1-2 minutes or until the bread is toasty and golden and the cheese bubbles slightly. Watch closely so the bread doesn’t burn.
• Remove from the oven and sprinkle with the remaining ½ tablespoon of parsley. Allow the bread to cool 1-minute before slicing.
  
• Use leftover butter mixture for a dipping sauce, if desired. Serve immediately.

Video

Notes

• Ciabatta and baguette are the best substitutes for french bread. But even sliced white bread will work. 
• Fresh garlic is the BEST, but if it’s not available use garlic salt.
• You can make this with olive oil as well. However, I suggest not completely swapping butter with olive oily. You can use 1:1 ratio of butter and olive oil.
• I don’t wrap my garlic bread slices in foil, although you definitely can. Wrapping in foil will keep the outside from crisping quite so much. If you prefer your bread on the softer side, wrap in foil before baking and skip the broiling. I like the outside crispy, but not everyone does. The choice is completely yours!

Nutrition

Calories: 507kcal | Carbohydrates: 43g | Protein: 10g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 83mg | Sodium: 457mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 2.8mg

How to Make Cheesy Garlic Bread At Home

Preheat the oven and line the baking sheet: Start by preheating the oven to 350°F. Line a large baking sheet with foil and keep it aside.

Cut the loaf: Place a 16 ounce fresh loaf of bread on a cutting board and slice the loaf in-half lengthwise. Transfer them on the lined baking sheet, place each half cut-side up on the prepared baking sheet.

Prepare garlic butter spread: Set a small saucepan over low heat, add 16 tablespoons of unsalted butter, 4 cloves of minced garlic, and ¼ teaspoon crushed of red pepper flakes. Bring the mixture to a low boil and boil 1 minute. Do NOT allow the garlic to brown. Remove from the heat.

Pour the butter through a mesh strainer and into a heatproof bowl. Add 1-tablespoon fresh minced parsley and mix well.

Spread and bake: Spread or brush all the spread except 4 tablespoons butter mixture (save for later) over the bread and sprinkle with 1 teaspoon of coarse salt.

Bake the bread at 350°F, on the middle rack of the oven, for 10 minutes.

Remove the bread from the oven and set the temperature to BROIL. If using 1/4 cup of freshly grated Parmesan cheese, sprinkle it onto the bread.

Return the bread to the oven and broil for 1-2 minutes or until the bread is golden and the cheese bubbles slightly. Watch it closely so the bread doesn’t burn.

Remove from the oven and sprinkle with the remaining ½ tablespoon of parsley. Allow the bread to cool for 1 minute before slicing. Use leftover butter mixture for a dipping sauce, if desired. Serve immediately.

Garlic Bread in an Air Fryer

To make this in an air fryer, bake it at 350°F for 5 minutes or until golden.

How to Store and Reheat

Refrigerate: Store leftover garlic bread in an airtight container and refrigerate for 2-3 days. While reheating, wrap it in the foil and bake in the oven for 10 min at 350°F.

Freeze: Once you lather the butter on, space the slices evenly on a baking sheet and freeze for one hour. Once the butter is frozen, transfer slices to a freezer-friendly container and store for 3-4 months. Thaw overnight and bake at 350°F.

Serving Suggestions

This Garlicky Cheesy Bread is EVERYTHING I want in a side dish. Serve it with Instant Pot Zuppa Toscana or my Texas Chili. This ridiculously good recipe needs a place at your table when you’re cooking Italian food too!

Homemade Bread recipes that you’ll love

Breakfast

Brioche French Toast

Breakfast

Pancake Mix Muffins

Breads, Rolls, Muffins

Baguette

Appetizers

Homemade Garlic Bread Recipe

Breads, Rolls, Muffins

White Sandwich Bread

Breads, Rolls, Muffins

English Muffins

Breads, Rolls, Muffins

Nutella Banana Bread

Baking

Buttermilk Biscuits

Our Homemade Garlic Bread recipe was originally published 5/10/18. It was retested, reworked, and republished to be better than ever 3/01/25.

The post Homemade Garlic Bread Recipe appeared first on The Cookie Rookie®.

The thought of handling raw beef sounds so intimidating, but I promise it’s not so bad. Steak tartare is eaten and enjoyed all around the world, and with proper food handling techniques, you, too, can make it at home! This simple and delicious dish is simple to make in just 30 minutes. It tastes just like the one from my favorite French restaurant and I love making it to impress dinner party guests!

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Steak Tartare Recipe

This gourmet beef tartare is easy enough to make at home! Mix fresh steak with capers, anchovies, and other briny ingredients to make this true delicacy.

Step-by-step photos can be seen below the recipe card.

Course Appetizer, Main Course

Cuisine French

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 345kcal

Author Becky Hardin

Ingredients

• 1 pound raw steak
• 1 shallot
• 1-2 pickles
• 1 tablespoon capers
• 2 anchovies
• 2 large egg yolks
• 1 teaspoon Dijon mustard
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground paprika plus more, for serving
• ⅛ teaspoon ground cayenne pepper

For Serving

• 4 large egg yolks
• Chopped fresh parsley optional
• Olive oil optional, for drizzling

Instructions

• Wash your hands, work surface, and utensils well before beginning (see note).
• Trim away any visible fat or connective tissue from the steaks.
  1 pound raw steak
  
• Cut the fillet into thin slices, followed by thin strips, and finally finely chop it into small, uniform pieces. Alternatively, you can ask your butcher to finely grind the beef for you.
  
• Finely mince the shallots, pickles, capers, and anchovies. Ensure that all these ingredients are finely minced to blend well with the meat.
  1 shallot, 1-2 pickles, 1 tablespoon capers, 2 anchovies
  
• In a mixing bowl, combine the finely chopped beef, egg yolks, Dijon mustard, ketchup, Worcestershire sauce, kosher salt, freshly ground black pepper, paprika, and a pinch of cayenne pepper. Then fold in the finely chopped shallots, pickles, capers, and anchovies into the tartare base.
  1 teaspoon Dijon mustard, 2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon ground paprika, ⅛ teaspoon ground cayenne pepper, 2 large egg yolks
  
• There are several ways to present steak tartare. You can use a food ring mold to create a neat, round shape on the serving plate. Alternatively, you can simply mound the tartare on each plate using a spoon.
  
• If desired, make a small well in the center of each portion of tartare. This is where you’ll place the egg yolk. Place one yolk in the well you created on each portion of tartare.
  4 large egg yolks
  
• Sprinkle a pinch of paprika or garnish with additional capers, chopped parsley, or a drizzle of olive oil.
  Chopped fresh parsley, Olive oil
• Serve the steak tartare immediately with toasted bread, crostini, or crackers. It’s best enjoyed fresh and is perfect as an appetizer or a light main course.

Notes

• Note: Steak tartare is a raw dish, so it’s crucial to use fresh, high-quality ingredients and practice good food safety by handling the meat properly. Make sure to use gloves and properly wash your hands.
•  This dish is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.
• Inform your butcher that the steak will be consumed raw so that they can give you the freshest beef possible.
• Never use pre-ground meat for steak tartare. There is a high risk for bacterial contamination. As tempting as it may be, do not use a food processor to chop the meat. It is too easy to overprocess it, leading to an unpleasant tough texture.
• A tender and lean cut like beef fillet tenderloin or sirloin is typically preferred. These cuts are known for their tenderness and mild flavor, making them ideal for this dish.
• Leftover steak tartare is not recommended for storage due to the risk of bacterial growth and a change in texture. It’s best to prepare and consume only the amount you plan to enjoy in one sitting.
• Keep the meat refrigerated at all times.
• To make the steak easier to cut, place it in the freezer for about 20 minutes.

Nutrition

Serving: 0.25pound | Calories: 345kcal | Carbohydrates: 6g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 346mg | Sodium: 815mg | Potassium: 479mg | Fiber: 1g | Sugar: 3g | Vitamin A: 553IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 3mg

How to Make Steak Tartare Step by Step

Trim the Steak: Wash your hands, work surface, and utensils well before beginning. Trim away any visible fat or connective tissue from 1 pound of raw steak.

Chop the Steak: Cut the fillet into thin slices, followed by thin strips, and finally finely chop it into small, uniform pieces. Alternatively, you can ask your butcher to finely grind the beef for you.

Mince the Veg: Finely mince 1 shallot, 1-2 pickles, 1 tablespoon of capers, and 2 anchovies. Ensure that all these ingredients are finely minced to blend well with the meat.

Mix the Tartare: In a mixing bowl, combine the finely chopped beef with 2 large egg yolks, 1 teaspoon of Dijon mustard, 2 tablespoons of ketchup, 2 tablespoons of Worcestershire sauce, ½ teaspoon of kosher salt, ¼ teaspoon of freshly ground black pepper, ¼ teaspoon of ground paprika, and a pinch of cayenne pepper. Then fold in the finely chopped shallots, pickles, capers, and anchovies into the tartare base.

Shape the Tartare: There are several ways to present steak tartare. You can use a food ring mold to create a neat, round shape on the serving plate. Alternatively, you can simply mound the tartare on each plate using a spoon.

Make a Well: If desired, make a small well in the center of each portion of tartare. This is where you’ll place the egg yolk. Place one yolk in the well you created on each portion of tartare.

Serve the Tartare: Sprinkle a pinch of paprika or garnish with additional capers, chopped parsley, or a drizzle of olive oil. Serve the steak tartare immediately with toasted bread, crostini, or crackers. It’s best enjoyed fresh and is perfect as an appetizer or a light main course.

Serving Suggestions

Steak tartare is typically served with toasted bread, crostini, or crackers. It can also be accompanied by a side salad (we love this spinach berry salad), fresh greens, or pickles for added texture and flavor contrast.

More Fancy Recipes To Try

One Pot/One Pan

French Onion Soup

Spices

Herbs de Provence Recipe

Dinners

New York Strip Steak with Red Wine Balsamic Reduction

Dinners

Peppercorn Steak with Brandy Cream Sauce

The post Steak Tartare appeared first on The Cookie Rookie®.

I’m always looking for new ways to eat tacos, and this ultra-creamy and cheesy baked taco dip is a game day dip worth cheering for! Loaded with ground beef, refried beans, and salsa, it’s bursting with taco flavor.

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Hot Taco Dip

Quick to prep, this hot dip recipe filled with seasoned beef, cream cheese, and your favorite taco ingredients is so easy to make. Just pop it in the oven then dig in!

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 364kcal

Author Laurel Perry

Equipment

• 8×8-inch Baking Pan

Ingredients

• 1 pound lean ground beef
• 1 onion chopped
• 2 cloves garlic minced
• 1 ounce taco seasoning (1 envelope)
• 8 ounces cream cheese room temperature (1 brick)
• 15 ounces canned refried beans (1 can)
• 2 ounces chopped green chiles (½ small can)
• 1 cup salsa
• 2 cups freshly shredded Monterey jack cheese
• Chopped fresh cilantro optional, for garnish
• Tortilla chips for serving

Instructions

• Preheat the oven to 375°F.
• In a large skillet over medium heat, cook the ground beef and onion, breaking the beef apart with a spoon, until the beef is cooked through and the onion is translucent, about 7 minutes.
  1 pound lean ground beef, 1 onion
  
• Stir in the garlic and taco seasoning and cook until fragrant, about 1 minute. Set aside.
  2 cloves garlic, 1 ounce taco seasoning
  
• While the beef cooks, mix the cream cheese, refried beans, and green chiles together in a medium bowl. Spread in the bottom of an 8×8 or 7×11-inch baking dish.
  8 ounces cream cheese, 15 ounces canned refried beans, 2 ounces chopped green chiles
  
• Top with the ground beef and salsa. Sprinkle on the cheese.
  2 cups freshly shredded Monterey jack cheese, 1 cup salsa
  
• Bake for 20-25 minutes or until the cheese is melted and the dip is warmed through.
• Garnish with cilantro and serve warm with tortilla chips
  Chopped fresh cilantro, Tortilla chips
  

Video

Notes

• After taking it out of the oven, we topped our hot taco dip with halved grape tomatoes for a little extra pop of freshness, but this is totally optional. A dollop of sour cream would be a great addition too.
• The great thing about this hot taco dip is how versatile it is. Try swapping out the ground beef for turkey, chicken, or chorizo. If you’re not a fan of refried beans, you can mash some black, pinto, or kidney beans. And for a bit more spice, we like throwing in some chopped jalapeños.

Nutrition

Calories: 364kcal | Carbohydrates: 14g | Protein: 23g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 1130mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1140IU | Vitamin C: 6mg | Calcium: 279mg | Iron: 2mg

How to Make Hot Taco Dip Step by Step

Cook the Beef: Preheat the oven to 375°F. In a large skillet over medium heat, cook 1 pound of lean ground beef and 1 diced onion, breaking the beef apart with a spoon, until the beef is cooked through and the onion is translucent, about 7 minutes.

Season the Beef: Stir in 2 cloves of minced garlic and 1 ounce (1 envelope) of taco seasoning and cook until fragrant, about 1 minute. Set aside.

Mix the Filling: While the beef cooks, mix 8 ounces (1 brick) of room-temperature cream cheese, 15 ounces (1 can) of refried beans, and 2 ounces (½ can) of chopped green chiles together in a medium bowl. Spread in the bottom of an 8×8 or 7×11-inch baking dish.

Layer the Dip: Top with the ground beef and 1 cup of salsa. Sprinkle on 2 cups of shredded Monterey jack cheese.

Bake the Dip: Bake for 20-25 minutes or until the cheese is melted and the dip is warmed through. Garnish with cilantro and serve warm with tortilla chips.

How to Store and Reheat

Store leftover hot taco dip tightly covered with plastic wrap in the refrigerator for up to 4 days. The dip may get a bit watery as it sits, but you can simply drain off any excess liquid before reheating. Reheat in a 350°F oven for 20-30 minutes, or until warmed through and melty.

Serving Suggestions

I love classic tortilla chips for dipping in this delicious hot taco dip. For something a little different, you could try wonton chips or pretzels. This is the perfect hot party dip for game day, so serve it alongside some spicy Buffalo wings and a frosty mug of beer!

If you have leftovers, roll it up in warmed tortillas to make super quick burritos for a next-day lunch.

More Dip Recipes To Try

Dips

White Queso Recipe

Dips

Mexican Street Corn Dip

Appetizers

Beer Cheese Buffalo Chicken Dip

Appetizers

Velveeta Queso Recipe (Rotel Dip)

The post Hot Taco Dip appeared first on The Cookie Rookie®.

Popcorn Chicken Recipe

Popcorn chicken is one of my favorite meals, and the bite-sized chicken pieces are perfect for tiny hands. It’s a meal everyone in my family can agree on, which is rare these days. Whether you savor them one by one or shovel them in by the handful, this popcorn chicken recipe is sure to please everyone!

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Popcorn Chicken Recipe

Popcorn chicken is a great finger food to serve on game day or at parties. I could honestly eat it by the handful—and I often do!

Course Appetizer

Cuisine American

Prep Time 1 hour hour 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 397kcal

Author Krista Teigen

Equipment

• Dutch Oven
• Deep Frying Thermometer

Ingredients

• 1½ pounds boneless, skinless chicken breast*
• 2 cups buttermilk
• 1¼ cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon ground paprika
• 1 teaspoon seasoned salt such as Lawry's
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• Vegetable oil** for frying

Instructions

• Cut the chicken breasts into small, bite-sized pieces.
  1½ pounds boneless, skinless chicken breast*
• Pour the buttermilk into a large bowl. Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to 8 hours.
  2 cups buttermilk
• Combine the flour, cornstarch, and seasonings in a shallow dish.
  1¼ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground paprika, 1 teaspoon seasoned salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
• Working in batches remove the chicken pieces from the buttermilk and let the excess liquid drip off. Dredge the chicken in the flour mixture until fully coated.
  
• Heat the oil to 350°F in a large pot.
  Vegetable oil**
• Working in batches again, drop the chicken pieces into the oil and fry for 4-5 minutes until golden brown. (Don't try to fry too much chicken at once. This will lower the temperature of the oil, leading to greasy chicken.) Stir the chicken a little bit as they cook so they don’t stick together.
• Transfer the chicken to a plate or baking pan lined with paper towels to drain.
  
• Serve with your favorite chicken dipping sauces.

Video

Notes

*I prefer boneless, skinless chicken breasts to keep this recipe a little healthier, but chicken thighs also work well.

**I like to use vegetable oil for deep frying since it has a neutral flavor and a high smoke point.

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 34g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 605mg | Potassium: 569mg | Fiber: 1g | Sugar: 4g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

How to Make Popcorn Chicken Step by Step

Dredge the Chicken: Cut 1½ pounds of boneless, skinless chicken breasts into small, bite-sized pieces. Add to a bowl with 2 cups of buttermilk, cover, and marinate for at least 1 hour or up to 8 hours. Combine 1¼ cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of ground paprika, 1 teaspoon of seasoned salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of ground black pepper in a shallow dish. Working in batches, remove the chicken pieces from the buttermilk and let the excess liquid drip off. Dredge the chicken in the flour mixture until fully coated.

Fry the Chicken: Heat vegetable oil to 350°F in a large pot. Working in batches again, drop the chicken pieces into the oil and fry for 4-5 minutes until golden brown. (Don’t try to fry too much chicken at once. This will lower the temperature of the oil, leading to greasy chicken). Stir the chicken a little bit as they cook so they don’t stick together. Transfer the chicken to a plate or baking pan lined with paper towels to drain. Serve with your favorite chicken dipping sauces.

Using An Air Fryer

You can also “fry” popcorn chicken in the air fryer. Simply spray the pieces liberally with vegetable, canola, or avocado oil spray and air fry at 400°F for about 8 minutes, flipping halfway through.

How to Store and Reheat

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To freeze, lay the chicken pieces out in a single layer on a lined baking sheet in the freezer until solid, about 1-2 hours. Transfer the frozen chicken pieces to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes.

Serving Suggestions

Popcorn chicken is made for dipping or tossing in sauce. I like to serve mine with an array of sauces so there’s something for everyone. Some favorites include Buffalo sauce and bang bang sauce Add a buttery biscuit and a side of french fries and some ranch dressing and it’s just like KFC at home!

more appetizer recipes to try!

more appetizers

Appetizers

Easy Tortilla Pinwheels

Appetizers

Homemade Baked Mozzarella Sticks Recipe

Appetizers

Baked Chicken Wings

Appetizers

Shrimp Cocktail

The post Popcorn Chicken appeared first on The Cookie Rookie®.

When I was a kid, I loved garlic bread pizzas because they just seemed more fun than regular pizza, and I think my kids feel the same way. I know they love being able to pick their own toppings–though it’s usually just pepperonis or extra cheese.

Even though this recipe is just as easy as the ones I had after school (way back when), this version definitely taste even better. I think making the garlic butter from scratch is the real secret!

Tips for Beginners

• Use minced or pressed garlic. Fresh garlic cloves will have the most flavor, but those jars of minced garlic are great for convenience.
• Fresh parsley is used for the garlic butter, and as garnish. You can use your preferred herbs instead (basil, tarragon, or Italian seasoning if you don’t have fresh herbs).
• Store-bought jar of pizza sauce is easiest, or try making my homemade marinara sauce.

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Garlic Bread Pizza Recipe

Quick, easy, and fun to make, these French bread pizzas with homemade garlic butter, pizza sauce, and toppings are the perfect meal!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 744kcal

Author Laurel Perry

Ingredients

For the Garlic Butter:

• ½ cup salted butter softened
• 6 garlic cloves finely minced or pressed
• 1 tablespoon chopped fresh parsley

For the French Bread Pizzas:

• 1 pound French bread or Italian bread
• ½ cup pizza sauce
• 8 ounces low-moisture mozzarella cheese shredded
• 15 pepperoni slices
• 2 tablespoons parmesan cheese
• red pepper flakes optional
• chopped fresh parsley to garnish, optional

Instructions

• Preheat the oven to 400℉. Line a sheet pan with parchment paper and set aside.
• In a small bowl, mix together all the ingredients for the garlic butter.
  ½ cup salted butter, 6 garlic cloves, 1 tablespoon chopped fresh parsley
  
• Cut the bread in half lengthwise to make 2 long pieces, just like garlic bread.
  1 pound French bread
  
• Spread half of the butter mixture on each piece of bread. Place the bread, cut side up, on the prepared sheet pan. Bake for 5 minutes.
  
• Remove from the oven and spread ¼ cup pizza sauce on each bread.
  ½ cup pizza sauce
  
• Evenly divide the shredded mozzarella, pepperoni, and parmesan between the slices of bread.
  8 ounces low-moisture mozzarella cheese, 15 pepperoni slices, 2 tablespoons parmesan cheese
  
• Bake for 15-18 minutes or until cheese is bubbly and the edges of the bread are golden. Remove from the oven and let sit for 2-3 minutes.
• Garnish with red pepper flakes, parsley, and more parmesan, if desired. Slice and serve.
  red pepper flakes, chopped fresh parsley
  

Video

Notes

• A bakery style loaf with a soft crust is best for this recipe.
• For an uber fast dinner use frozen garlic bread in place of the bread and garlic butter mixture. If starting with frozen garlic bread, skip the garlic butter, then just add the pizza sauce, cheese, and toppings.
• Low-moisture, freshly-shredded mozzarella is best for this recipe. I also mix in some Parmesan.

Nutrition

Calories: 744kcal | Carbohydrates: 65g | Protein: 29g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1570mg | Potassium: 345mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1291IU | Vitamin C: 5mg | Calcium: 496mg | Iron: 5mg

How to Make Garlic Bread Pizza Step by Step

Make the Garlic Butter: Preheat the oven to 400℉. Line a sheet pan with parchment paper and set aside. Next, in a small bowl, mix together ½ cup of softened salted butter, 6 minced garlic cloves, and 1 tablespoon of chopped fresh parsley.

Slice the Bread: Cut a loaf of French bread in half lengthwise, to make 2 long pieces.

Spread on the Garlic Butter: Spread half of the garlic butter mixture onto each piece of bread.

Bake: Place the bread, buttered side up, on the prepared sheet pan, and bake for 5 minutes.  

Add the Pizza Sauce: Remove from the oven, then spread ¼ cup of pizza sauce on each piece of bread.

Add the Toppings: Evenly divide 8 ounces of shredded mozzarella cheese, 14-15 pepperoni slices, and 2 tablespoons of parmesan cheese between the 2 slices of bread. Then bake the French bread pizzas for 15-18 minutes, or until cheese is bubbly and the edges of the bread are golden. Remove from the oven and let them sit for 2-3 minutes.

Serve: Garnish the garlic bread pizzas with red pepper flakes, parsley, and more parmesan, if desired. Then slice and serve!

Topping Ideas

I love how versatile these easy garlic bread pizzas are–you can really get creative with the toppings, and make them however you like. Keep it classic with pepperonis, sausage crumbles, cheese, olives, or peppers. Or make them feel a little gourmet, with roasted garlic, feta crumbles, sun-dried tomatoes, pesto, or anything else you can dream up!

How to Store and Reheat

These are best served fresh after baking, but they can be stored wrapped in foil (or in an airtight container) in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to make them crisp again.

Serving Suggestions

These French bread pizzas make a fun lunch, snack, or easy dinner! Since they’re garlic bread and pizza in one, they’re great as a quick meal without any extras. For the little ones, I try to add some applesauce or sweet potato chips to the plate so they get some fruits and veggies in too. For myself, I toss up a greek salad or cucumber tomato salad.

More Fun Pizza Recipes To Try

• Pizza Bagels
• Pizza Sticks
• Texas Toast Pizza
• Pizza Cupcakes
• Air Fryer Pizza Rolls
• Pizza Sliders
• More Pizza Recipes

The post Garlic Bread Pizza appeared first on The Cookie Rookie®.

I absolutely love baked chicken wings and I want to make sure I have my bases covered with the best sauces and seasonings for every occasion. Lemon pepper is the perfect coating to give wings a kick of flavor! These are being added to my game day rotation ASAP.

Tips for Beginners

• Pat the wings dry with paper towels before coating and baking to ensure you get that crispy exterior. Any excess moisture will create steam, which leads to soggy skin.
• Make sure you don’t overcrowd the baking sheet. Place the chicken on the baking sheet in a single layer with enough room for each wing to “breathe” so they cook evenly and they all get crispy. You may have to cook in batches or on two trays.
• You can use frozen wings for this recipe, just be sure to thaw them fully in the refrigerator overnight, then pat them dry before coating.

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Lemon Pepper Wings

These oven-baked lemon pepper wings feature a tangy, buttery glaze with fresh lemon zest and black pepper, delivering a crispy, finger-licking treat without the need for frying.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 4 servings

Calories 473kcal

Author Laurel Perry

Equipment

• 1 Baking Sheet

Ingredients

For the Wings

• 2 pounds chicken wingettes
• 2 tablespoons salted butter melted
• 1/3 cup flour
• 2 tablespoons lemon pepper seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

For the Lemon Pepper Sauce

• 4 tablespoons salted butter melted
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon pepper

Instructions

• Preheat the oven to 425°F.
• Line a baking sheet with foil.
  
• Melt 2 tablespoons of the butter and set aside to cool slightly. In a small bowl, whisk the flour, lemon pepper seasoning, garlic powder, and salt.
  2 tablespoons salted butter, 1/3 cup flour, 2 tablespoons lemon pepper seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt
  
• Add the chicken wings to a large bowl. Pour over the butter and toss to coat.
  2 pounds chicken wingettes
  
• Sprinkle the flour mixture over the wings and toss until evenly coated. Arrange the wings in a single layer on the sheet pan. Bake wings for 30 minutes.
  
• Turn wings over and bake for an additional 15 more minutes or until crispy and fully cooked.
  
• In a large bowl, stir together the ingredients for the lemon pepper sauce.
  4 tablespoons salted butter, 2 tablespoons lemon juice, 1 teaspoon lemon zest, ½ teaspoon pepper
  
• Add the wings to the bowl and toss to coat. Transfer them to a platter, serve and enjoy!
  

Video

Notes

• You can use frozen wings for this recipe, just be sure to thaw them fully in the refrigerator overnight, then pat them dry before coating.
• Make them in the air fryer. Check air fryer chicken wings and follow the step to cook these in the air fryer instead.
• Sometimes I like to place my wings on a wire rack on top of a lined baking sheet. This allows air to circulate around the wings, ensuring even cooking and crispiness without frying.
• Toss in the sauce after baking. This ensures the wings stay crispy while absorbing the rich, buttery lemon flavor.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 11g | Protein: 24g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 517mg | Potassium: 268mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 723IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg

How to Make Lemon Pepper Wings Step by Step

Prep: Gather all your ingredients and preheat the oven to 425°F and use foil to line a sheet pan.

Make the Seasoning: Melt 2 tbsp of salted butter in a small bowl, then put it to the side to cool down. In another small bowl, add ⅓ cup flour, 2 tbsp lemon pepper seasoning, 1 tsp garlic powder, and ½ tsp salt. Whisk to combine.

Toss the Wings: Place 2 lbs of chicken wingettes in a large bowl and coat with 2 tbsp of melted butter. Make sure each wing is coated evenly by tossing. 

Coat the Wings: Add the flour mixture over the butter-coated wings and keep tossing to coat evenly.

Arrange: Shake off excess coating and align the wings on the baking sheet in a single layer.

Bake the Wings: Bake lemon pepper wings for 30 minutes, then flip and continue to cook for another 15 minutes. They should be fully cooked and crispy.

Coat in the Sauce: While the wings are still hot, add them to a large bowl and pour the lemon pepper sauce on top. Toss carefully to coat each wing, then serve and enjoy!

How to Store and Reheat

Place lemon pepper chicken wings in an airtight container and store them in the refrigerator for up to 3-4 days. Reheat in the oven for about 10-15 minutes, flipping halfway through, until heated through and crispy.

If you want to keep them longer, store the wings in a freezer-safe container or freezer bags. They can last up to 2 months frozen. Keep extra sauce separate and freeze that alongside or make on the same day.

Serving Suggestions

These lemon pepper wings are my go-to game-day appetizer served with a classic blue cheese or ranch dip. I love serving them alongside some other great appetizers like cheeseburger sliders, crockpot queso, and white chicken chili for a full game-day spread.

More Chicken Wing Recipes We Love!

Appetizers

Fried Buffalo Wings Recipe

Appetizers

Chicken Tikka Masala Baked Wings Recipe

Appetizers

Honey-Glazed Chicken Wings Recipe

Appetizers

Baked Chicken Wings

The post Lemon Pepper Wings appeared first on The Cookie Rookie®.