My kids are big fans of meatballs, so I’m always looking for new meatball recipes to get them excited. These chicken piccata meatballs are my latest and greatest experiment, and I truly think they’re such a success. It’s everything I love about chicken piccata wrapped up into bite-sized meatballs.

Tips for Beginners

• Meatballs can be tough for a number of reasons. Meat shrinks as it cooks, so I use binders (egg and breadcrumbs) to add mass and moisture. Be sure to add and incorporate the binders thoroughly.
• Meatballs can also get tough from being packed too tightly. When forming the meatballs, do not compress them. Instead, form them gently using as little pressure as possible. As a general rule, try to handle the meatball mixture as little as possible.

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Chicken Piccata Meatballs Recipe

These easy chicken meatballs are made with lemon, garlic, breadcrumbs, and capers for a zesty and flavor-packed dish!

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

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 449kcal

Author Becky Hardin

Equipment

• Cookie Portion Scoop

Ingredients

For the Meatballs

• 1½ pounds ground chicken
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley plus more for garnish
• ½ cup Panko breadcrumbs
• 1 large egg
• ½ tablespoon lemon zest from ½ lemon
• 1 tablespoon olive oil for cooking

For the Sauce

• 4 tablespoons unsalted butter divided (½ stick)
• 3 cloves garlic minced
• 1 tablespoon all-purpose flour
• 1 cup low-sodium chicken broth
• 2 tablespoons capers drained
• 2 tablespoons lemon juice from 1 lemon
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper flakes optional

Instructions

• In a large bowl, mix the ground chicken, kosher salt, black pepper, garlic powder, parsley, Panko, egg, and lemon zest together.
  1½ pounds ground chicken, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, ½ cup Panko breadcrumbs, 1 large egg, ½ tablespoon lemon zest
  
• Using a 1½-tablespoon-sized cookie scoop, roll the mixture into 12 meatballs. Try to keep them relatively the same size.
  
• Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
  1 tablespoon olive oil
• Once hot, add the meatballs in batches, do not overcrowd the pan. Brown for 4-5 minutes. Remove all of the meatballs to a plate.
  
• Melt 1 tablespoon of butter in the same skillet. Add garlic and cook for 30 seconds or until fragrant. Add the flour and whisk for 1 minute.
  4 tablespoons unsalted butter, 3 cloves garlic, 1 tablespoon all-purpose flour
• Slowly whisk in the chicken broth.
  1 cup low-sodium chicken broth
• Add the capers, lemon juice, salt, black pepper, and red pepper flakes.
  2 tablespoons capers, 2 tablespoons lemon juice, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon crushed red pepper flakes
• Add the meatballs to the skillet, reduce the heat to medium and cook for 5 minutes.
• Add the remaining 3 tablespoons of cold butter and allow them to melt into the sauce.
  
• Garnish with chopped parsley.

Notes

• To make gluten-free chicken meatballs, simply use gluten-free breadcrumbs and gluten-free 1:1 baking flour.
• Properly cooked ground chicken should read 165°F on an instant-read thermometer.

Storage: Store chicken piccata meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 3meatballs | Calories: 449kcal | Carbohydrates: 10g | Protein: 34g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1183mg | Potassium: 1026mg | Fiber: 1g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg

How to Make Chicken Piccata Meatballs Step by Step

Make the Meatballs: In a large bowl, mix 1½ pounds of ground chicken, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, 1 teaspoon of garlic powder, 2 tablespoons of chopped fresh parsley, ½ cup of Panko breadcrumbs, 1 large egg, and ½ tablespoon of lemon zest together.

Shape the Meatballs: Using a 1½-tablespoon-sized cookie scoop, roll the mixture into 12 meatballs. Try to keep them relatively the same size.

Brown the Meatballs: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the meatballs in batches, do not overcrowd the pan. Brown for 4-5 minutes. Remove all of the meatballs to a plate.

Make the Sauce: Melt 1 tablespoon of butter in the same skillet. Add 3 minced cloves of garlic and cook for 30 seconds or until fragrant. Add 1 tablespoon of all-purpose flour and whisk for 1 minute. Slowly whisk in 1 cup of low-sodium chicken broth. Add 2 tablespoons of capers, 2 tablespoons of lemon juice, ½ teaspoon of kosher salt, ¼ teaspoon of freshly ground black pepper, and ½ teaspoon of crushed red pepper flakes. Then, add the meatballs back to the skillet, reduce the heat to medium, and cook for 5 minutes. Add the remaining 3 tablespoons of cold unsalted butter and allow them to melt into the sauce.

Garnish with chopped parsley and enjoy!

How to Store and Reheat

Store leftover chicken piccata meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.

Freeze chicken piccata meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

These lemon and garlic chicken meatballs are delicious served over pasta, zoodles, rice, cauliflower rice, or mashed potatoes. Add a side of lemon parmesan roasted broccoli or sautéed green beans for a complete meal that’s packed full of mouth-puckering lemon flavor!

more chicken meatballs to try

Appetizers

Buffalo Chicken Meatballs

Dinners

Chicken Parmesan Meatballs

Appetizers

Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs)

Appetizers

Baked Chicken Cordon Bleu Dip

The post Chicken Piccata Meatballs appeared first on The Cookie Rookie®.

Tacos are my love language, so imagine my surprise when I went to make my favorite beef tacos one night and discovered we didn’t have any tortillas! After my initial shock wore off, I rolled up my chef sleeves and made. it. work. And the rest is history. This easy taco skillet is in regular rotation at my house!

Tips for Success

• Using an oven-safe cast iron or stainless steel skillet makes this recipe so easy to take from stovetop to oven to table!
• This recipe is easy to adapt to any dietary preference. Swap the beef for ground turkey, chicken, or pork instead of beef. You can also omit the meat altogether and add more beans and veggies for an easy meatless meal.
• Try stirring in some salsa verde for a slightly different flavor!

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Taco Skillet Recipe

Seasoned beef, black beans, lots of cheese, and all of your favorite taco ingredients meld together deliciously in this easy skillet recipe.

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

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 576kcal

Author Laurel Perry

Equipment

• Cast Iron Skillet

Ingredients

• 1 pound lean ground beef
• ½ yellow onion chopped
• 1 red bell pepper chopped
• 2 cloves garlic minced
• 1 tablespoon taco seasoning
• 1 tablespoon ground cumin
• ¾ teaspoon kosher salt
• 15 ounces salsa (1 jar)
• 15 ounces black beans drained and rinsed (1 can)
• 1 cup freshly shredded cheddar cheese divided
• 1 cup freshly shredded Monterey jack cheese divided
• 2 tablespoons chopped fresh cilantro optional
• 1 jalapeno pepper sliced; optional

Instructions

• Cook the ground beef and onion in a skillet over medium-high heat breaking apart the meat with a spoon until the beef is cooked through.
  1 pound lean ground beef, ½ yellow onion
  
• Add in the bell pepper and cook until it begins to soften, 1-2 minutes. Add in the garlic, taco seasoning, cumin, and salt and cook until fragrant, about 1 minute.
  1 red bell pepper, 2 cloves garlic, 1 tablespoon taco seasoning, 1 tablespoon ground cumin, ¾ teaspoon kosher salt
  
• Stir in the salsa, black beans, and half of the cheese. Sprinkle the remaining cheese over the top. Lower the heat to medium, cover, and cook until the cheese has melted, about 2 minutes. Garnish with chopped parsley and sliced jalapeno pepper (if desired) and serve.
  15 ounces salsa, 15 ounces black beans, 1 cup freshly shredded cheddar cheese, 1 cup freshly shredded Monterey jack cheese, 2 tablespoons chopped fresh cilantro, 1 jalapeno pepper
  

Video

Notes

•  You can use 2 cups of Mexican cheese blend in place of the cheddar and Monterey jack cheeses.
• You can use a 15-ounce can of diced tomatoes in place of the salsa if desired.

Nutrition

Calories: 576kcal | Carbohydrates: 32g | Protein: 45g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 2027mg | Potassium: 1167mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2428IU | Vitamin C: 64mg | Calcium: 516mg | Iron: 7mg

How to Make a Taco Skillet Step by Step

Cook the Beef: Cook 1 pound of lean ground beef and ½ of a chopped yellow onion in a skillet over medium-high heat, breaking apart the meat with a spoon until the beef is cooked through.

Season the Beef: Add in 1 diced red bell pepper and cook until it begins to soften, 1-2 minutes. Add in 2 minced cloves of garlic, 1 tablespoon of taco seasoning, 1 tablespoon of ground cumin, and ¾ teaspoon of kosher salt, and cook until fragrant, about 1 minute.

Add the Cheese: Stir in 15 ounces (1 jar) of salsa, 15 ounces (1 can) of drained and rinsed black beans, and ½ cup each of the cheddar and Monterey jack cheeses. Sprinkle the remaining cup of cheese over the top. Lower the heat to medium, cover, and cook until the cheese has melted, about 2 minutes.

Serve: Garnish with 2 tablespoons of chopped fresh parsley and 1 sliced jalapeno pepper (if desired) and serve.

How to Store and Reheat

Store any leftovers from your taco skillet in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop set over medium-low, or in the microwave in 30-second increments until warmed through.

Freeze this cheesy taco skillet in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This tasty taco skillet is delicious served over cilantro lime rice, tater tots, or Mexican macaroni and cheese. And don’t forget a big pot of our favorite queso dip, and fresh tortilla chips for dipping!

More Taco Recipes To Try

Dinners

Birria Tacos Recipe

Dinners

Quesabirria Tacos

Dinners

Crockpot Taco Soup

Dinners

Crockpot Beef Carnitas

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

Recreating my favorite takeout dishes has been a fun hobby of mine for some time now. This coconut curry shrimp took quite a bit of experimenting, but I’m so happy with how it turned out. It’s rich, creamy, and chock full of spice!

Tips for Beginners

• The quality of your curry powder will be very important in this dish. I used Morton & Basset and it worked well. I also recommend using a yellow curry powder instead of a red one if you have the option.
• I recommend using Thai Kitchen for the coconut cream in this recipe. If you use another brand be sure that it is full-fat coconut cream.
• If you’d like your curry thicker, dissolve 2 teaspoons of cornstarch in 1 tablespoon of cold water, then add the slurry to your sauce. Let simmer for a minute or two until thickened.

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Coconut Curry Shrimp Recipe

Tender shrimp in a creamy coconut curry makes a flavorful and easy meal!

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

Course Dinner

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 2 people

Calories 956kcal

Author Becky Hardin

Equipment

• Cast Iron Skillet

Ingredients

• 12 ounces extra-large raw shrimp peeled and deveined, tail-on or off (1 bag)
• 3 tablespoons curry powder divided
• 2 tablespoons avocado oil
• 3 ounces shallots diced (about 2 medium shallots)
• 1 red bell pepper chopped
• 2 teaspoons minced garlic
• 1 teaspoon kosher salt
• 13.5 ounces coconut cream (1 can)
• Fresh minced parsley optional, for garnish
• Lime wedges optional, for garnish
• Steamed white rice optional, for serving

Instructions

• Thaw the shrimp according to the package directions and then blot dry with a paper towel.
  12 ounces extra-large raw shrimp
  
• In a shallow bowl, toss together the shrimp and 1 tablespoon of the curry powder until the shrimp is coated. Cover and place in the refrigerator for now.
  3 tablespoons curry powder
  
• In a large skillet, heat up the avocado oil over medium-high heat.
  2 tablespoons avocado oil
• Once hot, add in the shallots, red bell pepper, and garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant.
  3 ounces shallots, 1 red bell pepper, 2 teaspoons minced garlic
  
• Sprinkle in the remaining 2 tablespoons of curry powder and the salt and cook for an additional 1 minute or until the spices are very fragrant.
  1 teaspoon kosher salt
  
• Pour in the coconut cream and stir until completely combined.
  13.5 ounces coconut cream
  
• Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.
  
• Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.
  
• Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional.
  Fresh minced parsley, Lime wedges, Steamed white rice
  

Notes

• You can substitute another size of raw shrimp, but be aware that the cooking time may vary. Increase the cooking time for larger shrimp and decrease it for smaller shrimp. You can also use shrimp with the tail removed if you prefer.
• Cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally. More than likely if you aren’t sure, the shrimp is finished cooking.
• Nutritional information does not include optional ingredients.

Nutrition

Calories: 956kcal | Carbohydrates: 31g | Protein: 33g | Fat: 84g | Saturated Fat: 61g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 2146mg | Potassium: 1233mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2260IU | Vitamin C: 87mg | Calcium: 182mg | Iron: 8mg

How to Make Coconut Curry Shrimp Step-by-Step

Thaw the Shrimp: Thaw 12 ounces of extra-large raw shrimp according to the package directions and then blot dry with a paper towel.

Season the Shrimp: In a shallow bowl, toss together the shrimp and 1 tablespoon of curry powder until the shrimp is coated. Cover and place in the refrigerator for now.

Sauté the Veggies: In a large skillet, heat up 2 tablespoons of avocado oil over medium-high heat. Once hot, add in 3 ounces of diced shallots, 1 chopped red bell pepper, and 2 teaspoons of minced garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant.

Season the Veggies: Sprinkle in the remaining 2 tablespoons of curry powder and 1 teaspoon of kosher salt and cook for an additional 1 minute or until the spices are very fragrant.

Add the Coconut Cream: Pour in 13.5 ounces (1 can) of coconut cream and stir until completely combined.

Simmer the Curry: Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.

Cook the Shrimp: Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.

Serve with Rice: Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional.

How to Store and Reheat

Store leftover coconut curry shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet set over medium-low heat until warmed through.

Freeze shrimp in coconut curry in an airtight container for up to 4 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

When I serve this coconut curry shrimp, I don’t want to waste a single drop of the delicious sauce! I usually soak it up with some steamed white rice. I also like to make some fresh naan to help scoop up anything the rice doesn’t catch!

More Curry Recipes To Try

Appetizers

Curry Chicken Hand Pies

Dinners

Healthy Almond Milk Chicken Curry (Dairy Free)

Dinners

Chicken Curry

Dinners

Tandoori Chicken (Easy Skillet Tandoori Chicken Recipe)

The post Coconut Curry Shrimp appeared first on The Cookie Rookie®.

I love pesto on just about everything, but especially chicken. This easy pesto chicken is so quick to make with jarred pesto, or you can upgrade it with homemade instead. It’s rich, creamy, and fresh– so delicious with pasta, rice, or potatoes. My whole family loves this recipe!

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Pesto Chicken Recipe

When I want something quick, easy, and super flavorful for dinner, I make this pesto chicken recipe. Just 6 ingredients and 30 minutes!

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

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 510kcal

Author Laurel Perry

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons pesto
• 1 tablespoon olive oil

For the Sauce

• ¼ cup dry white wine
• ¾ cup heavy cream room temperature
• ½ cup pesto
• 1 pint cherry tomatoes halved
• 2 tablespoons freshly grated Parmesan cheese
• Chopped fresh basil optional, for serving

Instructions

• Pat the chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.
  2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  
• Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.
  2 tablespoons pesto
  
• Heat the olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.
  1 tablespoon olive oil
  
• Add the wine to the skillet and scrape off any browned bits from the bottom of the pan.
  ¼ cup dry white wine
• Stir in the heavy cream and pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
  ¾ cup heavy cream, ½ cup pesto
• Add the tomatoes and cook until warmed through, 1-2 minutes.
  1 pint cherry tomatoes
  
• Return the chicken to the pan and spoon the sauce over to coat.
• Serve topped with Parmesan cheese and fresh basil.
  Chopped fresh basil, 2 tablespoons freshly grated Parmesan cheese
  

Video

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 10g | Protein: 30g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 1148mg | Potassium: 752mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2068IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 2mg

How to Make Pesto Chicken Step by Step

Cut the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.

Marinate the Chicken: Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.

Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.

Make the Pesto Sauce: Add ¼ cup of dry white wine to the skillet and scrape off any browned bits from the bottom of the pan. Stir in ¾ cup of room-temperature heavy cream and ½ cup of pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Add 1 pint of halved cherry tomatoes and cook until warmed through, 1-2 minutes.

Warm and Serve: Return the chicken to the pan and spoon the sauce over to coat. Serve topped with 2 tablespoons of Parmesan cheese and fresh basil.

How to Store and Reheat

Store leftover pesto chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat, stirring in a little extra cream to loosen the sauce.

Serving Suggestions

This pesto chicken is so saucy, making it perfect for serving over pasta or mashed potatoes. When I want something a little healthier, I like to serve it with garlic mashed cauliflower!

More Chicken Recipes To Try

Dinners

Lemon Chicken with White Wine

Dinners

Melt in Your Mouth Caesar Chicken

Dinners

Apricot Chicken

Dinners

Baked Italian Chicken

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

It’s so much easier than I thought to make restaurant-style sesame chicken right at home. Sure, frying can be intimidating, but with the simple batter method, it’s not too messy, and it only takes a few minutes. The sauce is even easier—just mix, heat, and go! I love how flavorful this recipe is and that I know every ingredient that goes into it. I feel so much better serving this homemade sesame chicken to my family.

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Sesame Chicken Recipe

This homemade sesame chicken is crunchy, sticky, sweet, and just the right amount of spicy. It's so much better than takeout!

Course Dinner, Main Course

Cuisine asian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 692kcal

Author Krista Teigen

Ingredients

For the Chicken

• ⅔ cup cornstarch
• ½ cup all-purpose flour
• ¾ teaspoon kosher salt
• 1 pinch ground black pepper
• 2 large eggs
• 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
• 1-2 cups vegetable oil for frying

For the Sauce

• ½ cup honey
• ⅓ cup low-sodium soy sauce
• 2 tablespoons sesame seeds
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons sriracha
• 2 teaspoons cornstarch
• 2 tablespoons minced onion
• 2 cloves garlic minced
• 1 (1-inch piece) fresh ginger minced
• Chopped green onion for serving

Instructions

• In a large shallow bowl, whisk together the cornstarch, flour, salt, and pepper.
  ⅔ cup cornstarch, ½ cup all-purpose flour, ¾ teaspoon kosher salt, 1 pinch ground black pepper
• In a separate shallow bowl, whisk the eggs together.
  2 large eggs
• Dredge the chicken pieces in the dry mixture. Then, add the pieces to the eggs. Let the excess egg drip off the chicken before dredging once again in flour mixture. Transfer the pieces to a large plate or sheet pan.
  1½ pounds boneless, skinless chicken breasts
  
• Heat the oil in a large skillet set over medium heat.
  1-2 cups vegetable oil
• Once heated, use a tongs to transfer the chicken to the skillet. Turn off heat.
• Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a sheet pan lined with paper towel.
  
• In a small bowl, whisk together the honey, soy sauce, sesame seeds, brown sugar, rice vinegar, sesame oil, sriracha, and cornstarch.
  ½ cup honey, ⅓ cup low-sodium soy sauce, 2 tablespoons sesame seeds, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 teaspoons sriracha, 2 teaspoons cornstarch
  
• Drain or wipe the excess oil from the skillet, leaving 1 tablespoon over medium heat.
• Add in the onion, garlic, and ginger, and stir, cooking for about 1 minute.
  2 tablespoons minced onion, 2 cloves garlic, 1 (1-inch piece) fresh ginger
• Stir in the sauce and let it sizzle for a minute until thickened.
• Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce.
  
• Serve the chicken over rice and sprinkled with chopped green onion, and sesame seeds.
  Chopped green onion

Video

Notes

• I prefer to use boneless, skinless chicken breasts but thighs will also work.
• I like to fry in vegetable oil since it has a neutral flavor and a high smoke point.

Nutrition

Serving: 1serving | Calories: 692kcal | Carbohydrates: 74g | Protein: 44g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 1493mg | Potassium: 825mg | Fiber: 1g | Sugar: 38g | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg

How to Make Sesame Chicken Step-by-Step

Dredge the Chicken: In a large shallow bowl, whisk together ⅔ cup of cornstarch, ½ cup of all-purpose flour, ¾ teaspoon of kosher salt, and 1 pinch of ground black pepper. In a separate shallow bowl, whisk 2 large eggs together. Dredge 1½ pounds of boneless, skinless chicken breast cut into bite-sized pieces in the dry mixture. Then, add the pieces to the eggs. Let the excess egg drip off the chicken before dredging once again in the flour mixture. Transfer the pieces to a large plate or sheet pan.

Fry the Chicken: Heat 1-2 cups of vegetable oil in a large skillet set over medium heat. Once heated, use tongs to transfer the chicken to the skillet. Turn off the heat. Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a sheet pan lined with paper towel.

Make the Sauce: In a small bowl, whisk together ½ cup of honey, ⅓ cup of low-sodium soy sauce, 2 tablespoons of sesame seeds, 1 tablespoon of brown sugar, 1 tablespoon of rice vinegar, 2 teaspoons of sesame oil, 2 teaspoons of sriracha, and 2 teaspoons of cornstarch.

Sauce the Chicken: Drain or wipe the excess oil from the skillet, leaving 1 tablespoon over medium heat. Add 2 tablespoons of minced onion, 2 minced cloves of garlic, and 1 (1-inch piece) of minced fresh ginger, and stir, cooking for about 1 minute. Stir in the sauce and let it sizzle for a minute until thickened. Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce. Serve the chicken over rice and sprinkled with chopped green onion, and sesame seeds.

How to Store and Reheat

Store leftover sesame chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave until warmed through. Note that the chicken will not be as crisp this way.

Serving Suggestions

This crispy sesame chicken is perfect served simply with some white rice, vegetable fried rice, or vegetable lo mein for that takeout at-home feel. I like to make some egg rolls when I have the extra time!

More Chicken Recipes To Try

Dinners

Honey Garlic Chicken Thighs

Appetizers

Hot Honey Chicken Wings

Dinners

Apricot Chicken

Dinners

Sweet and Sour Chicken Recipe

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

This soup is everything I love about chicken enchiladas in an easy one-pot meal! I raided my pantry for all the best Mexican spices, plus canned tomatoes and beans, to create a delicious soup base. Tender chicken and rich, tangy cream cheese really bring this soup together. So yummy!

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Chicken Enchilada Soup Recipe

This chicken enchilada soup is smoky, a little spicy, and super rich and creamy thanks to my secret ingredient—cream cheese!

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

Course Dinner, Lunch, Main Course, Soup

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 bowls

Calories 381kcal

Author Laurel Perry

Equipment

• Dutch Oven

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion diced
• 1 jalapeño pepper seeded and diced
• 2 cloves garlic minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1½ teaspoons kosher salt
• 2 cups low-sodium chicken broth
• 15 ounces canned fire-roasted diced tomatoes (1 can)
• 15 ounces canned black beans drained and rinsed (1 can)
• 1 cup frozen corn
• 2 boneless, skinless chicken breasts
• 8 ounces cream cheese cut into cubes (1 brick)

Optional Toppings

• Tortilla strips
• Fresh cilantro
• Lime wedges

Instructions

• Heat the oil in a large Dutch oven set over medium heat. Once hot, add in the onion and jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.
  1 tablespoon vegetable oil, 1 yellow onion, 1 jalapeño pepper
  
• Add in spices: the garlic, cumin, chili powder, smoked paprika, garlic powder, salt, and cook until fragrant, about 1-2 minutes.
  2 cloves garlic, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 1½ teaspoons kosher salt
  
• Stir in the chicken broth, fire roasted tomatoes, black beans and corn.
  2 cups low-sodium chicken broth, 15 ounces canned fire-roasted diced tomatoes, 15 ounces canned black beans, 1 cup frozen corn
  
• Nestle the chicken breasts down into the soup. Bring the soup to a boil, cover and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.
  2 boneless, skinless chicken breasts
  
• Remove the chicken and set aside until cool enough to handle. Shred it into bite sized pieces with two forks.
  
• Return the chicken to the pot and add the cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted.
  8 ounces cream cheese
  
• Serve with your favorite garnishes.
  Tortilla strips, Fresh cilantro, Lime wedges

Video

Notes

• Nutritional information does not include optional ingredients.
• I like to use vegetable oil because it has a neutral flavor and a high smoke point.
• To save time, I grab a rotisserie chicken from the store and stir it in at step 6.
• To cook in a crockpot, add everything to the pot except the cream cheese, corn, and black beans. Cook on low for 6 hours. Turn off the heat, shred the chicken, and add the corn, black beans, and cream cheese.

Nutrition

Serving: 1bowl | Calories: 381kcal | Carbohydrates: 28g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 1223mg | Potassium: 801mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1414IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 3mg

How to Make Chicken Enchilada Soup Step by Step

Sauté the Veggies: Heat 1 tablespoon of vegetable oil in a large Dutch oven set over medium heat. Once hot, add in the 1 diced yellow onion and 1 seeded and diced jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.

Season the Veggies: Add in 2 minced cloves of garlic, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and 1½ teaspoons of kosher salt, and cook until fragrant, about 1-2 minutes.

Stir in the Broth: Stir in 2 cups of low-sodium chicken broth, 15 ounces (1 can) of fire-roasted diced tomatoes, 15 ounces (1 can) of drained and rinsed black beans, and 1 cup of frozen corn.

Simmer the Soup: Nestle 2 boneless, skinless chicken breasts down into the soup. Bring the soup to a boil, cover, and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.

Shred the Chicken: Remove the chicken and set aside until cool enough to handle. Shred it into bite-sized pieces with two forks.

Thicken the Soup: Return the chicken to the pot and add 8 ounces (1 brick) of cubed cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted. Serve with your favorite garnishes.

How to Store and Reheat

Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat, stirring often, until warmed through, or microwave individual bowls until warmed through. I do not recommend freezing this soup, as the cream cheese tends to turn grainy once thawed.

Serving Suggestions

I like to serve my chicken enchilada soup with tortilla strips, fresh cilantro, and lime wedges. It’s a great meal in a bowl, or you can serve smaller portions alongside a vegetarian main, like this stuffed pepper casserole. I also love adding it to my street corn nachos as a side dish!

More Creamy Chicken Soup Recipes to Try!

Dinners

Creamy Chicken Soup Recipe

Soups

Creamy Chicken Tortilla Soup

Soups

White Chicken Lasagna Soup

Soups

Chicken Mac and Cheese Soup (Macaroni Soup)

The post Chicken Enchilada Soup appeared first on The Cookie Rookie®.

Cozy Beef Tips

Sometimes I just want some hearty comfort food for dinner, and this easy recipe for beef tips with a savory brown gravy is the answer to my cravings. The meat gets so tender, it practically melts in your mouth! Plus stew meat is so affordable, and the rest of the ingredients are pantry staples, so this is a good budget-friendly meal too.

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Beef Tips and Gravy Recipe

Tender cubes of beef are cooked on the stovetop in a rich brown sauce to create this easy comfort food dish!

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

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Calories 433kcal

Author Krista Teigen

Ingredients

• 1½-2 pounds beef stew meat cut into cubes
• 2 tablespoons flour
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ cup olive oil divided
• ½ onion chopped
• 2 garlic cloves minced
• ½ cup red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch + 2 tablespoons water

Instructions

• Toss the beef with the flour, salt, garlic powder, onion powder, and pepper until evenly coated.
  1½-2 pounds beef stew meat, 2 tablespoons flour, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper
  
• Heat 2 tablespoons of olive oil in a large skillet over medium high heat.
  ¼ cup olive oil
• Once heated, add in the beef cubes in an even layer. You may need to do this in 2 batches to avoid crowding the pan. Brown the beef on all sides. Set aside on a plate.
  
• Add in another 2 tablespoons of oil, the onion, and a sprinkle of salt. Cook for a few minutes until softened. Add in the garlic and cook for another minute.
  ¼ cup olive oil, ½ onion, 2 garlic cloves
• Pour in the wine and let it sizzle while scraping up any brown bits from the bottom of the pan.
  ½ cup red wine
• Add in the beef broth and Worcestershire sauce and stir. Bring the mixture to a boil. Then, reduce to a simmer.
  2 cups beef broth, 1 tablespoon Worcestershire sauce
  
• Combine the cornstarch and water in a small dish and whisk. Then stir it into the sauce to thicken.
  2 tablespoons cornstarch
• Add the beef back to the pan. Cover the pan and continue to simmer for 40 minutes until the beef is tender.
  
• Uncover the pan, and cook for another 3-4 minutes until the sauce has thickened.
• Serve with mashed potatoes or noodles.

Video

Notes

• The secret to making beef tips tender is time! The slower you cook the cubes of meat, the more the fibers will break down and become less chewy. Feel free to let the stew meat simmer longer in the gravy. However, I find that 40 minutes is enough time to cook beef tips on the stovetop to make them deliciously tender.

Nutrition

Calories: 433kcal | Carbohydrates: 10g | Protein: 40g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 105mg | Sodium: 1180mg | Potassium: 718mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 4mg

How to Make Beef Tips Step by Step

Gather all your ingredients together.

Season the Beef: Toss 1½-2 pounds of beef stew meat with 2 tablespoons of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of black pepper, until evenly coated.

Brown the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Once heated, add the seasoned beef cubes to the skillet in an even layer. I recommend doing this in 2 batches to avoid crowding the pan. Brown the beef on all sides, then set aside on a plate.

Make the Gravy: Add in another 2 tablespoons of olive oil, ½ of a chopped onion, and a sprinkle of salt, then cook for a few minutes until softened. Add in 2 minced cloves of garlic and cook for another minute. Next, pour in ½ a cup of red wine and let it sizzle while scraping up any brown bits from the bottom of the pan. Then add 2 cups of beef broth and 1 tablespoon of Worcestershire sauce, and stir. Bring the mixture to a boil, then reduce to a simmer.

Simmer the Beef Tips: Combine 2 tablespoons of cornstarch and 2 tablespoons of water in a small dish and whisk. Then stir it into the sauce to thicken. Next, add the browned beef back to the pan. Cover the pan and continue to simmer for 40 minutes, until the beef is tender. Lastly, uncover the pan, and cook for another 3-4 minutes until the sauce has thickened.

Serve: Serve beef tips and gravy over mashed potatoes, noodles, or rice!

How to Store and Reheat

Store beef tips in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Thaw first if frozen.

Serving Suggestions

My favorite way to serve beef tips and gravy is over a nice big mound of mashed potatoes! These creamy mashed potatoes are my go-to, but these Instant Pot mashed potatoes are extra quick and easy. Some other serving options are egg noodles, white rice, or mashed cauliflower.

More Cozy Beef Recipes To Try

Dinners

Beef Burgundy Recipe – Beef Bourguignon

Dinners

Beef Pot Pie

Dinners

Red Wine Pot Roast

Dinners

Beef Stroganoff

The post Beef Tips appeared first on The Cookie Rookie®.

Every time I’ve walked by saffron in the spice aisle, I’ve wondered what it’s for and what it tastes like. It turns out those fancy threads pack a lot of subtle flavor and vivid color into a small package. They’re a bit expensive, but in my opinion totally worth it for this show-stopping rice dish!

This delicious stovetop rice goes well with Indian and pan-Asian dishes. With only 10 ingredients, I love how simple it is to make and it only takes 30 minutes from start to finish!

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Saffron Rice Recipe

Flavorful and aromatic, this dish is made with basmati rice, saffron threads, and warm spices. It is perfect for accompanying a variety of main dishes, from chicken and fish to vegetarian curries!

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

Course Side Dish

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 323kcal

Author Becky Hardin

Ingredients

• 1 tablespoon vegetable oil
• ½ yellow onion diced
• 2 cloves garlic finely minced
• 1 cinnamon stick
• ½ teaspoon cumin seeds
• ¼ teaspoon ground turmeric
• 1½ cups dry basmati rice
• 3 cups low-sodium chicken broth or vegetable broth
• ½ teaspoon kosher salt
• ¼ teaspoon saffron threads

Instructions

• In a large pot, heat the vegetable oil over medium heat and sauté the onions for 4 minutes.
  1 tablespoon vegetable oil, ½ yellow onion
  
• Add in the garlic, cinnamon, cumin and turmeric and cook for 30 seconds or until aromatic.
  2 cloves garlic, 1 cinnamon stick, ½ teaspoon cumin seeds, ¼ teaspoon ground turmeric
  
• Add the rice and sauté for 3-5 minutes or until it turns to an opaque white color, stirring occasionally.
  1½ cups dry basmati rice
  
• Pour the broth into the saucepan, add the salt and saffron, then stir to combine.
  3 cups low-sodium chicken broth, ½ teaspoon kosher salt, ¼ teaspoon saffron threads
  
• Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight fitting lid.
• Let it cook for 20 minutes, or until the liquid has been absorbed and the rice is tender. (Do not open the pan during this time or you’ll let out all of the steam and make some of the rice crunchy and underdone.)
  
• Remove the pan from the heat and let it sit for 5 minutes with the lid on.
• Fluff the rice with a fork before serving with freshly chopped cilantro if desired.
  

Video

Notes

• I like basmati rice best, but any long-grain rice works.
• Rinse the rice in cold water until the water runs clear. This removes starch from the rice, allowing the grains to separate rather than clump together.
• Toast the rice with the spices to add a nutty flavor to the final dish. You won’t regret it!
• Let the rice rest for at least 5 minutes before fluffing with a fork. This will make the rice nice and fluffy.

Nutrition

Serving: 1.125cups | Calories: 323kcal | Carbohydrates: 60g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 349mg | Potassium: 270mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

How to Make Saffron Rice Step-by-Step

Sauté the Onions: In a large pot, heat 1 tablespoon of vegetable oil over medium heat and sauté ½ of a diced yellow onion for 4 minutes.

Bloom the Spices: Add in the 2 minced cloves of garlic, 1 cinnamon stick, ½ teaspoon of cumin seeds, and ¼ teaspoon of ground turmeric and cook for 30 seconds or until aromatic.

Toast the Rice: Add 1½ cups of dry basmati rice and sauté for 3-5 minutes or until it turns to an opaque white color, stirring occasionally.

Add the Saffron: Pour 3 cups of low-sodium chicken broth into the saucepan, add ½ teaspoon of kosher salt and ¼ teaspoon of saffron threads, then stir to combine.

Cook the Rice: Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Let it cook for 20 minutes, or until the liquid has been absorbed and the rice is tender. (Do not open the pan during this time or you’ll let out all of the steam and make some of the rice crunchy and underdone.)

Rest the Rice: Remove the pan from the heat and let it sit for 5 minutes with the lid on. Fluff the rice with a fork before serving with freshly chopped cilantro if desired.

How to Store and Reheat

Store saffron basmati rice in an airtight container in the refrigerator for up to 6 days. Sprinkle it with a few tablespoons of water and reheat in the microwave in 30-second increments, stirring between, until warmed through.

Freeze leftover rice in an airtight container for up to 4 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this fragrant saffron rice with Indian favorites, like Indian butter chicken, chicken tikka masala, vegetarian tikka masala, or vegetable curry. It has a great mild flavor and vibrant color that impresses when served next to just about anything, though, so serve it up with your favorite meal!

More Rice Recipes To Try

Side Dishes

Basmati Rice (Stovetop Method)

Side Dishes

Spiced Rice Pilaf with Apples and Raisins

Side Dishes

Cilantro Lime Rice Recipe

Side Dishes

Easy Mexican Rice Recipe

The post Saffron Rice appeared first on The Cookie Rookie®.

Whenever I want to switch it up from my go-to Tuscan chicken soup, I make this instead, and it always hits the spot. It’s a simple way to bring variety to our table while still serving a warm, comforting meal everyone loves. This traditional Ashkenazi Jewish dish is a classic Passover meal but also in everyday life. A classic chicken soup filled with tender vegetables and starchy dough balls.

The first time I made this, I was amazed at how simple it was. Matzo, an unleavened bread (bread made without a rising agent), is ground into a fine meal and mixed with eggs and butter (or fat) to form soft, pillowy dough balls. These delicate dumplings soak up the rich, flavorful broth as they cook, creating a perfect balance of lightness and heartiness. It’s a humble yet comforting recipe that transforms a few basic ingredients into something truly special.

What’s in This Matzo Ball Soup Recipe?

• Chicken Thighs: I love bone-in, skin-on chicken thighs for extra flavor and nutrients.
• Mirepoix: Classic mix of diced onion, carrot, and celery for a flavorful base.
• Garlic: Adds an earthy, savory flavor.
• Chicken Broth: I used a homemade chicken broth, but your favorite store-bought broth is fine.
• Eggs: Binds the dough ball ingredients together.
• Butter: Adds richness, flavor, and moisture to matzo balls. If you have access to it, schmaltz (rendered chicken fat) can be substituted for the butter in the matzo balls.
• Matzo Meal: Matzo meal serves as the foundation for matzo balls. If you can’t find it, simply grind matzo bread or crackers in a food processor until they reach the consistency of fine breadcrumbs.
• Baking Powder: Allows the balls to puff up in the soup. If you like denser balls, skip this step.

Tips For Success

• If the skin wraps around your chicken thighs, flip the thighs over and cook until the skin is brown. If the skin does not wrap around, remove from the pan. No need to cook the other side
• Mix just until combined to avoid dense matzo balls. Overmixing develops gluten, which can make the balls tough.
• Don’t skip refrigerating the matzo ball mixture. This step helps your matzo balls hold together.
• I like to keep my hands damp while shaping the dough balls to keep them from sticking.
• If it’s your first time making this, try cooking one matzo ball as a test to ensure it holds its shape and texture. If it’s too soft and falls apart, you need a bit more matzo meal.

How to Store

Prepare the broth and matzo ball mixture a day ahead and store them in the refrigerator to save time. For longer storage, cook the matzo balls, freeze them on a tray until firm, and transfer them to freezer bags for up to three months. Before serving, let them thaw overnight in the fridge.

Keep any leftover soup in an airtight container in the fridge, where it will stay fresh for up to four days.

Serving Suggestions

When I eat matzo ball soup, I’m looking for comfort. So if anything else gets added to the table, it’s got to be some potato latkes. Or I go deli-style, and pair it with a classic reuben and add homemade pickles for good measure!

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Matzo Ball Soup

It’s always the perfect time to enjoy a warm, cozy matzo ball soup. My husband and sons love the dumpling-like matzo balls swimming in hearty chicken soup. Whether for Passover, a weeknight dinner, or to soothe a cold, this classic dish always delivers comfort and flavor. It’s a family favorite we never tire of enjoying.

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

Course Appetizer, Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 448kcal

Author Laurel Perry

Ingredients

Soup

• 4 chicken thighs bone in skin on
• 1 yellow onion diced
• 2 celery stalks diced
• 2 large carrots diced
• 4 garlic cloves minced
• 6 cups chicken broth
• 2 cups water
• 5 sprigs fresh parsley
• 1 teaspoon salt
• ¼ teaspoon pepper

Matzo Balls

• 3 large eggs
• 3 tablespoons melted butter
• ¾ cup matzo meal
• 2 tablespoons chopped fresh dill
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1/2 teaspoon baking powder
• 3 tablespoons chicken broth or water

Instructions

• Heat a large Dutch oven over medium heat. Once hot, add the chicken thighs, skin side down. Cook until the fat has rendered and the thighs are deeply golden, 5-7 minutes. Set the chicken thighs aside and leave the rendered chicken fat in the pan.
  4 chicken thighs
• Add in the onion, celery, and carrot. Cook until softened, about 5 minutes. Add in the garlic and cook, stirring for another 60 seconds.
  1 yellow onion, 2 celery stalks, 2 large carrots, 4 garlic cloves
• Pour in the broth and the water. Add in the salt, pepper, and parsley. Give it a stir, and return the chicken thighs to the pot.
  6 cups chicken broth, 2 cups water, 5 sprigs fresh parsley, 1 teaspoon salt, ¼ teaspoon pepper
• Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
• While the soup cooks, start on the matzo balls. In a medium bowl, whisk the eggs and melted butter.
  3 large eggs, 3 tablespoons melted butter
• Add the matzo meal, dill, salt, pepper, and baking powder, and mix well. Mix in the broth. Cover and refrigerate for 30 minutes.
  ¾ cup matzo meal, 2 tablespoons chopped fresh dill, 1 teaspoon salt, ¼ teaspoon black pepper, 1/2 teaspoon baking powder, 3 tablespoons chicken broth or water
• Once the soup has simmered, remove the thighs to a plate. Shred the meat, discarding the skin and bones. Return the meat to the pot and cover with a lid to keep warm.
• Form the matzo mixture into 1-inch balls. Drop them into the soup and return it to a simmer. Cover and cook, maintaining a simmer, for 20 minutes without removing the lid.
• Serve with extra dill on top.

Video

Notes

• If the skin wraps around your chicken thighs, flip the thighs over and cook until the skin is brown. If the skin does not wrap around, remove from the pan. No need to cook the other side
• Mix just until combined to avoid dense matzo balls. Overmixing develops gluten, which can make the balls tough.
• Don’t skip refrigerating the matzo ball mixture. This step helps your matzo balls hold together.
• I like to keep my hands damp while shaping the dough balls to keep them from sticking.
• If it’s your first time making this, try cooking one matzo ball as a test to ensure it holds its shape and texture. If it’s too soft and falls apart, you need a bit more matzo meal.
• Prepare the broth and matzo ball mixture a day ahead and store them in the refrigerator to save time. For longer storage, cook the matzo balls, freeze them on a tray until firm, and transfer them to freezer bags for up to three months. Before serving, let them thaw overnight in the fridge.
• Keep any leftover soup in an airtight container in the fridge, where it will stay fresh for up to four days.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 33g | Protein: 37g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 253mg | Sodium: 1543mg | Potassium: 828mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5695IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 3mg

How to Make Matzo Ball Soup Step by Step

Brown the Chicken: Place a large Dutch oven over medium heat. When it’s hot, add 4 chicken thighs skin-side down. Cook for 5–7 minutes until the fat renders and the skin turns a deep golden brown.

Remove the Chicken: Remove the chicken thighs and leave the rendered fat in the pan.

Sauté the Mirepoix: Add 1 diced yellow onion, 2 diced celery stalks, and 2 diced carrots to the pan. Cook for about 5 minutes until softened.  Add 4 minced garlic cloves and cook, while stirring, for another minute.

Simmer the Soup: Once the garlic is fragrant, pour in 6 cups of chicken broth and 2 cups of water. Season with 1 tsp salt, ¼ tsp black pepper, and 5 sprigs of fresh parsley. Stir to combine everything and return the browned chicken thighs to the pot. Allow the soup to come to a boil, reduce to a simmer, cover, and cook for 30 minutes.

Combine the Wet Ingredients: Prepare the dough balls while the soup cooks. Grab a mixing bowl and whisk together 3 large eggs and 3 tbsp melted butter.

Prepare the Dough Balls: Mix ¾ cup matzo meal, 2 tbsp chopped fresh dill, 1 tsp salt, ¼ tsp black pepper, and ½ tsp baking powder into the egg mixture. Then, mix in 3 tbsp of chicken broth. Cover the mixing bowl and place in the refrigerator for 30 minutes.

Shred the Chicken: Return to the soup and remove the chicken thighs onto a plate. Shred the meat with 2 forks, discarding the skin and bones. Place the meat back into the pot and cover the soup so it remains warm.

Form the Matzo Balls: Take the matzo ball batter out of the refrigerator. Using your hands, form the mixture into 1-inch balls.

Finish the Soup: Drop the dough balls into the soup, cover the pot, and return the soup to a simmer. Simmer for 20 minutes. Serve up with extra fresh dill sprinkled on top, and enjoy!

More Soup recipes to try

Dinners

Tuscan Chicken Soup

Dinners

Cowboy Stew

Soups

Butternut Squash Soup

Soups

Bacon Beer Cheese Soup

The post Matzo Ball Soup appeared first on The Cookie Rookie®.

Texas Chili Recipe

There’s a great debate about the right way to make chili, but if you ask me, there’s no wrong way to make chili. This Texas chili recipe is famous for its spicy broth made with three kinds of chili powders and its beanlessness…is that even a word? When I’m looking for a hearty, meaty, spicy chili, I turn to this Texas chili to warm my belly.

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Texas Chili Recipe

This hearty Texas chili recipe is packed full of tender chunks of beef, three kinds of chili peppers, jalapeños, and absolutely no beans!

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

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 6 bowls

Calories 513kcal

Author Laurel Perry

Ingredients

• 3-4 pounds boneless beef chuck roast cut into 1-inch pieces
• 3 teaspoons kosher salt divided
• 1 teaspoon ground black pepper divided
• 2 tablespoons vegetable oil
• 3 jalapeno peppers diced
• 8 cloves garlic minced
• 2 tablespoons ground pasilla chili powder
• 2 tablespoons dried ancho chili powder
• 1-2 teaspoons dried New Mexico chili powder this one is spicy so adjust to taste!
• 2 cups low-sodium beef broth
• 2-2½ cups water
• 1 cup canned crushed tomatoes
• 2 tablespoons corn flour aka: masa harina (not cornstarch!)
• 1 tablespoon brown sugar
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• ½ teaspoon ground cinnamon
• Chopped fresh cilantro optional, for serving

Instructions

• Pat the beef dry and season it all over with 1 teaspoon salt and ½ teaspoon pepper.
  3-4 pounds boneless beef chuck roast, 3 teaspoons kosher salt, 1 teaspoon ground black pepper
  
• Heat the oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef in a single layer, cooking in batches if needed, and brown on two sides, about 10 minutes.
  2 tablespoons vegetable oil
  
• Remove the beef from the pot. Leave any oil behind and turn the heat down to medium. Add the jalapeno peppers and garlic. Cook until softened, about 3-4 minutes.
  3 jalapeno peppers, 8 cloves garlic
  
• Stir in the pasilla chili powder, ancho chili powder, new mexico chili powder and cook, stirring constantly until fragrant.
  2 tablespoons ground pasilla chili powder, 2 tablespoons dried ancho chili powder, 1-2 teaspoons dried New Mexico chili powder
  
• Add the beef broth, 2 cups water, crushed tomatoes, corn flour, brown sugar, dried oregano, cumin, cinnamon and remaining salt and pepper.
  2 cups low-sodium beef broth, 2-2½ cups water, 1 cup canned crushed tomatoes, 2 tablespoons corn flour, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 2 teaspoons ground cumin, ½ teaspoon ground cinnamon
• Add in the cooked beef and bring to a boil. Reduce to a simmer, cover leaving the lid slightly askew to let some steam escape, and cook for about 2 hours until the beef is very tender.
  Chopped fresh cilantro
  

Video

Notes

• Ground pasilla, ancho, and New Mexico chili powders create a beautiful depth of flavor and add spice to the chili. You can rehydrate and use whole dried chili peppers if you’d like, but most grocery stores carry packets of ground chilis in the international aisle. These powders gave me all the flavor with added ease.

Nutrition

Serving: 1bowl | Calories: 513kcal | Carbohydrates: 13g | Protein: 47g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1648mg | Potassium: 1215mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1886IU | Vitamin C: 15mg | Calcium: 108mg | Iron: 7mg

How to Make Texas Chili Step by Step

Season the Beef: Pat 3-4 pounds of boneless beef chuck roast dry and season it all over with 1 teaspoon salt and ½ teaspoon pepper.

Sear the Beef: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef in a single layer, cooking in batches if needed, and brown on two sides, about 10 minutes.

Sauté the Jalapeno and Garlic: Remove the beef from the pot. Leave any oil behind and turn the heat down to medium. Add 3 diced jalapeno peppers and 8 minced cloves of garlic. Cook until softened, about 3-4 minutes.

Add the Chili Powders: Stir in 2 tablespoons of pasilla chili powder, 2 tablespoons of ancho chili powder, and 1-2 teaspoons of new mexico chili powder and cook, stirring constantly until fragrant.

Simmer the Chili: Add 2 cups of beef broth, 2 cups of water, 1 cup of canned crushed tomatoes, 2 tablespoons of corn flour, 1 tablespoon of brown sugar, 2 teaspoons of dried oregano, 2 teaspoons of ground cumin, ½ teaspoon of ground cinnamon and remaining 2 teaspoons of salt and ½ teaspoon of black pepper. Add in the cooked beef and bring to a boil. Reduce to a simmer, cover leaving the lid slightly askew to let some steam escape, and cook for about 2 hours until the beef is very tender.

How to Store and Reheat

Store leftover Texas chili in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, stirring frequently, until warmed through.

Serving Suggestions

For me, there’s no better side for spicy, chunky Texas chili than cornbread. These cheesy garlic cornbread drop biscuits are another favorite that I think goes especially well with this spicy chili. Yum!!

more chili recipes to try!

chili recipes

Chili

Creamy White Chicken Chili

Dinners

Chili Mac (One Pot Recipe)

Dinners

Instant Pot Turkey Chili

Healthy

Instant Pot Chili Verde

The post Texas Chili Recipe appeared first on The Cookie Rookie®.