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Tag: Easy

  • Easy Margherita Pizza Recipe

    Easy Margherita Pizza Recipe

    My family’s favorite Margherita pizza recipe is simple to make with an authentic no-cook sauce, mozzarella, and fresh basil.

    Homemade Margherita Pizza

    My family goes bonkers for this homemade Margherita pizza. Like many Italian dishes, Margherita pizza (or pizza Margherita) is simple, fresh, and delicious. We use our favorite homemade pizza dough, but feel free to swap in your favorite or use store-bought dough instead!

    I love the authentic pizza sauce! It’s so simple to make, and you’ll have it ready in 5 minutes! For more pizza recipes, look at our equally simple cheese pizza, American-style pizza sauce, and this balsamic pear pizza, which is a bit different but still delicious!

    Key Ingredients

    • Pizza Dough: We love this bubby homemade pizza dough. It’s easy to make and perfect for home kitchens. Plus, you can whip it up the same day or let it sit overnight for a longer, slower rise. Your favorite store-bought dough will also work.
    • Tomatoes: Unlike American-style pizza sauce, Margherita pizza sauce is no-cooks and as simple as it gets: crush canned San Marzano (or fresh peeled tomatoes) and mix with olive oil and salt. It’s fresh and so delicious with the mozzarella and basil.
    • Mozzarella Cheese: Authentic pizza Margherita has fresh mozzarella. Use fresh, or do what we did in our photos and use shredded mozzarella instead. We love fresh mozzarella on pizza but sometimes find that when cooked in home ovens, it doesn’t melt and brown as quickly and instead releases too much liquid. Shredded mozzarella doesn’t have the same problem.
    • Fresh Basil: This doesn’t really count as Margherita pizza without the basil. I add it before baking and scatter a few extra fresh leaves for serving.

    Find the full recipe with measurements below.

    Margherita Pizza

    How to Make Margherita Pizza

    Tip 1: Use a really hot oven. At least 30 minutes before you bake your pizza, preheat the oven to 450°F. If you have one, place a pizza steel or pizza stone into the oven before preheating.

    Tip 2: Make our no-cook sauce. While the oven preheats, you can make the quick, no-cook pizza sauce. Use your hands or a fork to crush whole peeled tomatoes and stir in olive oil and salt. We use canned San Marzano tomatoes because they taste sweet and flavorful.

    Assembling margherita pizza with an authentic fresh tomato sauce and mozzarella cheese

    Tip 3: Don’t overdo the toppings. When your oven is ready, form and stretch your pizza dough into a large round, and then place it onto a pizza peel or pizza baking pan. Add a thin layer of Margherita pizza sauce and top with mozzarella cheese and fresh basil. Italian pizza usually has less toppings/cheese than American-style, so hold back a little.

    Tip 4: Serve with olive oil and basil. Bake your pizza until the crust is bubbly and the cheese is beginning to brown. Then, serve with a drizzle of olive oil and fresh basil scattered on top.

    Easy Margherita Pizza

    Easy Margherita Pizza

    • PREP
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    • TOTAL

    This is our family’s favorite way to make Margherita pizza at home! We use our favorite homemade pizza dough, an authentic no-cook pizza sauce, mozzarella, and basil. We highly recommend our recipe for homemade pizza dough, but store-bought dough works. Use fresh mozzarella instead of the shredded mozzarella cheese in our recipe for classic Italian pizza. We love fresh mozzarella on pizza but sometimes find that when cooked in home ovens, it doesn’t melt and brown as quickly and instead releases too much liquid. Shredded mozzarella doesn’t have the same problem, so that’s what we end up using instead.

    Makes 1 large pizza

    You Will Need

    1 batch homemade pizza dough or use store-bought dough

    1/2 cup San Marzano whole peeled tomatoes from a can

    2 teaspoons olive oil

    Pinch fine sea salt

    1 cup (57g) shredded whole milk mozzarella or use fresh mozzarella

    Handful fresh basil leaves

    All-purpose flour, for forming dough disc

    Semolina flour, for dusting pan

    Directions

      1At least 30 minutes before you plan to bake your pizza, preheat the oven to 450° Fahrenheit (232°C). If you have one, place a pizza steel or pizza stone into the oven before preheating. Personally, we use a higher temperature, see the tips section for our thoughts on what temperature is best for baking pizza at home.

      2If your pizza dough is cold, allow it to warm at room temperature for 20 to 30 minutes.

      3While the oven preheats, make the sauce. In a bowl, crush the tomatoes with the olive oil and a pinch of salt. Taste, and then season with more salt as necessary.

      4When ready to bake your pizza, prepare a pizza peel or pizza pan by dusting it with semolina flour.

      5Dust a clean work surface with all-purpose flour, and then form your pizza dough into a round, large enough to fit your pizza peel or pan. To stretch the dough, avoid rolling it out, as this can flatten the bubbles that have formed. Instead, use your fingers to make dimples in the dough, starting from the center and working outwards. Carefully stretch and push the dough to fit your pizza pan or peel. Use a light touch to maintain as many air pockets in the dough as possible.

      6Transfer the dough round to your pizza peel or pan, and reform it if it shrinks back a bit.

      7Spread a light layer of pizza sauce over the pizza, leaving a thin edge untouched for the crust. Scatter the cheese and basil over the sauce.

      8Bake until the crust is set and golden brown and the cheese has melted with golden spots all over, 6 to 15 minutes, depending on oven temperature. Remove from the oven, scatter over some more fresh basil, cut, and serve.

    Adam and Joanne’s Tips

    • Oven temperature: We recommend 450° Fahrenheit (232°C) in the recipe, but if you are comfortable with it, increasing the temperature to 550° Fahrenheit (288°C) will provide even better results. If you have a vented hood above your oven, turn it on high. When our oven is heated to such a high temperature, the fire alarm occasionally goes off due to the hot air that escapes when we open our oven door. It’s not a problem, other than the noise, and in our experience, it is remedied with a few fans of a dish towel near the alarm, but it is something to consider. If 550° Fahrenheit (288°C) is too high for you, feel free to use a lower temperature. However, keep in mind that this pizza bakes best between 425° Fahrenheit and 550° Fahrenheit (218°C to 288°C). The lower the temperature, the longer it will take to bake and the less bubbly it will be.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 of 8 slices
    /
    Calories
    158
    /
    Total Fat
    4.7g
    /
    Saturated Fat
    2g
    /
    Cholesterol
    11.1mg
    /
    Sodium
    439mg
    /
    Carbohydrate
    22.2g
    /
    Dietary Fiber
    1.2g
    /
    Total Sugars
    0.7g
    /
    Protein
    6.5g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Coconut Black Beans Recipe

    Easy Coconut Black Beans Recipe

    These coconut black beans are the creamiest, most delicious beans! Thanks to canned coconut milk, they have a delicate coconut flavor, which is incredibly delicious when you squeeze fresh lime on top.

    Coconut Black Beans

    I absolutely love black beans, and these coconut black beans have quickly become a favorite way to cook them. They really couldn’t be any easier! Just toss the beans, coconut milk, garlic, onion, and spices into a large pot and simmer until the beans are tender and creamy and the liquid has thickened slightly.

    I love serving these beans with cilantro lime rice or Mexican rice. They’re also fantastic as a filling for burritos! And as a bonus, unlike many bean recipes, you don’t need to soak the black beans before cooking.

    Key Ingredients

    • Black Beans: This recipe calls for 2 cups of dried beans, which is about 1 pound. Most bags sold in stores are 1 pound.
    • Coconut Milk: For the best results, use a 14-ounce can of full-fat coconut milk. Light coconut milk will still work but will not make the beans as creamy.
    • Garlic and Onion: I toss whole garlic cloves and half an onion into the pot with our beans, adding light garlic and onion aroma and flavor.
    • Spices: This recipe keeps the seasoning simple yet flavorful with a bay leaf, ground cumin, a pinch of cinnamon, salt, and pepper.
    • Cilantro and Lime: Just before serving, top the beans with fresh cilantro and a squeeze of lime juice. Feel free to add other toppings you enjoy, such as chopped tomatoes, onions, pickled onions, or crumbled cojita cheese.

    How to Make Coconut Black Beans

    One of the best things about this recipe is how easy it is! You’ll combine all the ingredients in a pot and simmer until the beans are creamy and tender. You’ll be adding dried black beans, spices, garlic, half an onion, coconut milk, and water to the pot.

    It’s important to use unsweetened coconut milk for this recipe. We experimented with coconut water, but the sugar content made the beans overly sweet and imparted a strong coconut flavor. Unsweetened coconut milk, on the other hand, adds a lovely creaminess and a subtle coconut hint. The spices provide depth, while the onion and garlic enhance the aroma and flavor of the beans.

    How to Make Coconut Black Beans: Ingredients in a pot ready to cook

    After simmering for 1 ½ to 2 hours, the beans will be tender. To achieve a thicker consistency, increase the heat slightly and simmer until the liquid reduces and clings to the beans. These creamy coconut black beans are incredibly versatile. While I enjoy them straight from the pot, they’re also delicious, served over rice, in tortillas, with eggs, or alongside virtually any dish.

    For a complete meal, try these coconut black beans with our easy ground pork tacos, creamy avocado lime sweet potato noodles, or these chicken fajitas.

    Coconut Black Beans

    Easy Coconut Black Beans

    • PREP
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    These coconut black beans cannot get much easier. You just need a little bit of time. Throw everything into a large pot and simmer until the beans are tender. Using coconut milk for the liquid makes the beans extra creamy. They have a delicate coconut flavor, which is delicious when you squeeze fresh lime on top before serving. When choosing the coconut milk, make sure it is unsweetened. For the creamiest beans, use full-fat canned coconut milk. Reduced-fat canned or refrigerated coconut milk, often found near dairy milk, does work, but the beans will be slightly less creamy and rich.

    Makes 6 cups

    You Will Need

    2 cups dried black beans, picked through, rinsed (about 1 pound)

    3 cloves garlic, smashed and peeled

    1/2 medium onion, peeled, left unchopped

    1 bay leaf

    1 teaspoon ground cumin

    1/8 teaspoon ground cinnamon

    1 (14oz) can unsweetened coconut milk, about 1 3/4 cups

    Water

    Salt and ground black pepper

    Handful fresh cilantro

    1 lime

    Optional toppings: tomatoes, avocado, and cojita cheese

    Directions

      1Add black beans, garlic, onion, bay leaf, cumin, cinnamon, and coconut milk to a large pot. Cover the beans with 2 inches of water.

      2Bring to a boil, stir, and then reduce the heat to a low simmer. Cook uncovered until the beans are tender, 1 ½ to 2 hours. As they cook, stir the beans every once in a while and add extra water if they look dry.

      3Remove the onion, garlic, and bay leaf when the beans are tender. Taste and season with salt and pepper (start with 1/4 teaspoon and go from there).

      4Increase the heat to medium and bring to a rapid simmer. Simmer the beans, stirring often, until the liquid thickens, 5 to 10 minutes.

      5Serve with fresh cilantro and a squeeze of lime. Top with optional toppings.

    Adam and Joanne’s Tips

    • Coconut milk: One 14-ounce can of coconut milk should be close to 1 ¾ cups. If you are slightly under, simply add additional water to make up the missing liquid.
    • Storing: Store coconut black beans covered in the refrigerator up to 5 days and in the freezer up to one month.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/2 cup
    /
    Calories
    191
    /
    Protein
    8 g
    /
    Carbohydrate
    22 g
    /
    Dietary Fiber
    8 g
    /
    Total Sugars
    1 g
    /
    Total Fat
    9 g
    /
    Saturated Fat
    8 g
    /
    Cholesterol
    0 mg
    /
    Sodium
    104 mg


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Hummus Cups Recipe

    Easy Hummus Cups Recipe

    author byline

    These cute hummus appetizers are perfect for parties and entertaining! We make mini cups using pizza dough and then fill them with hummus and veggies. They are so much fun!

    Easy Hummus Cups

    If you’re a regular reader, you know how much we adore hummus, especially this simple homemade hummus! We love it so much that we’ve found many ways to serve it. And what better way to enjoy it than with these adorable hummus appetizers made with baked pizza dough cups?

    For more hummus inspiration, check out our roasted red pepper hummus and this hummus with spiced beef. You can also use hummus in our honey dijon chicken lettuce wraps or create a delicious platter with hummus, homemade falafel, tahini sauce, and creamy homemade labneh!

    Key Ingredients

    • Pizza Dough: I’ve experimented with different pizza doughs for these cups, both store-bought and homemade. One thing to keep in mind is that many doughs puff up during baking, which can fill in the cup and leave less room for the hummus. While we have included some tips to minimize this, I’ve found that Pillsbury pizza dough works best. It doesn’t puff up as much as my favorite homemade pizza dough (which I prefer for my pizza recipes because I love a bubbly crust!).
    • Hummus: Use your favorite hummus for these appetizer cups. I love our easy hummus recipe. You can swap the hummus for other dips, too. Think about baba ganoush (roasted eggplant dip), labneh, smoked salmon dip, or onion dip!
    • Cucumber and Tomatoes: I love adding something fresh, and love cucumber and tomatoes with a tiny sprinkle of salt. I’ve also made this chopped cucumber tomato salad and spooned it into the cups, and I loved it!

    How to Make Hummus Cups

    Let’s start by making the pizza cups! It’s super easy, but we’ll use a couple of tricks to make sure the dough bakes up perfectly with plenty of room for the delicious fillings.

    First, roll the pizza dough into a thin rectangle and use a cookie cutter to cut out rounds. Press each round into a mini muffin cup, then grab a fork and poke a few holes in the bottom. This helps prevent the dough from puffing up too much.

    How to Make Hummus Cups: Pressing pizza dough in to a muffin tin

    For extra insurance, I like to place a mini muffin liner inside each cup and fill it with pie weights (dried rice or beans work great, too!). It’s the same idea as when you par-bake a pie crust.

    Once the pizza cups are baked and cooled, it’s time to fill them with hummus and your favorite veggies! Then, you can enjoy them!

    Easy Hummus Cups

    Easy Hummus Cups

    • PREP
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    These are such a fun appetizer! You can fill the hummus cups 1 hour in advance. Cover them with plastic wrap and store them in the fridge to prevent the tomatoes, cucumber, and hummus from drying out.

    Makes 20

    You Will Need

    1 (13.8oz) roll Pillsbury Classic Pizza Crust, see tips

    1/2 cup hummus, try homemade hummus

    1/2 cup diced cucumber

    5 cherry tomatoes, quartered

    1/8 teaspoon sea salt

    Directions

      1Preheat oven to 400°F (204°C) and lightly spray 20 mini muffin cups with cooking spray. Set aside 20 mini muffin paper liners, as well as pie weights, uncooked rice, or dried beans for baking the pizza cups.

      2Form pizza dough into a 14-inch by 12-inch rectangle (this doesn’t have to be exact, just close).

      3Use a 2 ½-inch round cookie cutter to cut out 20 circles of dough. Press each circle of dough into the muffin cups. Use a fork to pierce the bottom of each pizza cup. Three to four pricks with a fork should do it.

      4Place a muffin liner inside each pizza cup and fill it with pie weights, uncooked rice, or dried beans.

      5Bake the pizza cups for 8 to 10 minutes or until the edges are light golden brown. Transfer cups to a cooling rack to cool completely.

      6When cooled, fill each pizza cup with a heaping teaspoon of hummus and top with a few pieces of cucumber and a tomato quarter. Finish with a light sprinkle of salt.

    Adam and Joanne’s Tips

    • Pizza dough: While homemade pizza dough is delicious, we’ve found that Pillsbury pizza crust works best for pizza cups. Many doughs, like our homemade dough, puff up in the oven, making it hard to get a deep cup for your hummus. If you want to try your favorite store-bought or homemade dough, here’s a trick: press a cupcake liner into each cup and fill it with pie weights, dried beans, or rice. This will keep the dough from puffing up too much. I’ve added this tip to the recipe instructions so everyone has success.
    • Rolling the dough: If your pizza dough keeps bouncing back on you as you roll it out. Leave it for 5 to 10 minutes on the counter to rest and come to room temperature, and then try again.
    • Nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 hummus cup
    /
    Calories
    69
    /
    Total Fat
    3.5g
    /
    Saturated Fat
    1.2g
    /
    Cholesterol
    0mg
    /
    Sodium
    78.2mg
    /
    Carbohydrate
    8.6g
    /
    Dietary Fiber
    0.9g
    /
    Total Sugars
    1g
    /
    Protein
    1g


    AUTHOR:

    Adam Gallagher

    Previous Post: Chocolate Toffee Cookies
    Next Post: Easy Pumpkin Cupcakes

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  • Easy Baked Wonton Cups Recipe

    Easy Baked Wonton Cups Recipe

    author byline

    Our easy baked wonton cups are the perfect blank canvas for your favorite fillings! We show you how to transform wonton wrappers into crispy cups, plus delicious filling ideas for them.

    Easy Baked Wonton Cups

    Wonton wrappers are not just for dumplings! We love creating these fun and easy party appetizers using baked wonton cups as the shell. They’re perfect for a swanky cocktail party but easy enough for a casual get-together.

    We’ve been making baked wonton cups for years and have found many ways to fill them. I’ve listed our favorites below. You might also enjoy these chili lime shrimp wonton cups and our mini fish tacos which swap tortillas for baked wonton cups. I also use similar wrappers (just a bit larger) to make our crispy chicken spring rolls!

    Key Ingredients

    • Wonton Wrappers: I use square wonton wrappers to make little cups. Wonton wrappers generally come in a few different thicknesses. If you have the choice, go with thin or medium.
    • Oil: I brush my wonton wrappers with a little oil so they crisp and brown nicely in the oven. Avocado oil or olive oil is great.
    • Salt: This is optional, but I like lightly seasoning one side of the wrappers with a bit of salt.
    • Fillings: There are many options for what to serve inside wonton cups. I have shared a handful of fun and delicious ideas below.

    How to Make Wonton Cups

    It’s really easy to transform store-bought wonton wrappers into mini cups. To make the cups, brush wonton wrappers with oil, lightly season with salt, and then press into mini muffin cups. Bake them until golden brown and crisp. They take 8 to 10 minutes in a 350°F oven, but watch them closely as they will burn quickly.

    How to Make Wonton Cups: Pushing wontons into a mini cupcake pan.

    While the wontons bake, you can get the fillings ready. In addition to our mini fish tacos and these easy shrimp wonton cups, I have a few more suggestions for what to add to wonton cups:

    • Smoked Salmon Wonton Cups: Fill your baked wonton cups with diced cucumber, a little fresh dill, a small spoonful of crème fraîche or sour cream, and smoked salmon.
    • Goat Cheese Wonton Cups: Fill your baked wonton cups with whipped goat cheese, a little fig jam, toasted walnuts, and a leaf or two of fresh thyme.
    • Crab Rangoon Cups: Add a spoonful of the creamy filling from our crab Rangoon recipe made with cream cheese and crab meat.
    • Pulled Pork: Add some of our slow cooker pulled pork and then top it with my favorite coleslaw. Add one spinach leaf to the bottom of each cup to prevent the bottom from becoming soggy.
    • Carnitas: Fill them with these crispy carnitas and garnish with diced white onion and lime juice.
    • Spinach and Artichoke Dip: Add a spoonful of our easy spinach and artichoke dip. Since this has a lot of moisture, add one leaf of baby spinach to the bottom of the cup to prevent the bottom from becoming soggy.
    • Buffalo Chicken Dip: Add a spoonful of our hot buffalo chicken dip. Since this has a lot of moisture, add one leaf of baby spinach to the bottom of the cup to prevent the bottom from becoming soggy. You can do the same with our smoked salmon dip or this hot crab dip!
    • Guacamole and Shrimp: Add a spoonful of homemade guacamole to each cup, then top with a roasted shrimp.
    Easy Baked Wonton Cups

    Easy Baked Wonton Cups

    • PREP
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    • TOTAL

    These baked wonton cups are the perfect blank canvas for your favorite flavors! To ensure you have enough cups for all your delicious fillings, bake a few extra wonton wrappers. Some may close up during baking, so it’s always good to have a few spares.

    Makes 20 wonton cups

    You Will Need

    24 wonton wrappers

    1 ½ tablespoons avocado oil or olive oil

    Salt

    Directions

      1Preheat oven to 350°F (177°C). Set aside a mini muffin pan.

      2Lightly brush wonton wrappers on both sides with oil. Lightly season one side with salt.

      3Press the wonton wrappers into the cups, spreading back the corners and pressing the bottoms to make a defined cup.

      4Bake until lightly browned, 8 to 10 minutes. Keep a close eye on them as they bake to make sure they are not over-browning.

      5Transfer to a rack and let cool.

    Adam and Joanne’s Tips

    • Storing: Baked wonton cups will keep, unfilled, in an airtight container for up to a week. For the best results, fill them right before serving.
    • Filling tips: If you have a wet filling, consider placing one baby spinach leaf on the bottom to act as a layer between the filling and the wonton cup. This prevents the moisture from making the bottom of the wonton cup soggy.
    • Nutrition facts are estimates.

    Nutrition Per Serving
    Serving Size
    1 wonton cup
    /
    Calories
    31
    /
    Total Fat
    1g
    /
    Saturated Fat
    0.1g
    /
    Cholesterol
    0.7mg
    /
    Sodium
    70mg
    /
    Carbohydrate
    4.6g
    /
    Dietary Fiber
    0.1g
    /
    Total Sugars
    0g
    /
    Protein
    0.8g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Curried Chickpea Bowls
    Next Post: Chili Lime Cauliflower Tacos

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  • Easy Vegan Mac and Cheese Recipe

    Easy Vegan Mac and Cheese Recipe

    The whole family will love this creamy vegan mac and cheese recipe. We use plant-based milk, nutritional yeast, and the perfect blend of spices. You can make this as a stovetop or baked mac and cheese!

    Creamy Vegan Mac and Cheese

    Our family loves mac and cheese! We’ve shared our traditional dairy-based mac and cheese before, but I’m incredibly excited to finally share our absolute favorite vegan mac and cheese! We went through countless variations, and this recipe is the one that won everyone over. It’s creamy, cheesy, and so satisfying you won’t even miss the dairy.

    I was inspired to create this vegan version because we’re trying to eat more plant-based meals, and my son loves mac and cheese. And honestly, it’s become a new family favorite (as have many of our vegan recipes)! This recipe has two options: enjoy it as a comforting stovetop mac and cheese, or bake it until bubbly and golden brown. I love serving it with a simple green salad or trying it with my lentil-based vegan meatballs.

    Key Ingredients

    • Pasta: Use what you love. I always go for something that will hold on to the sauce really well, like shells or elbows!
    • Vegan Butter and Flour: The combination of butter and flour thickens the sauce. Some recipes start with a base of cashew cream, and while we’ve tried that variation, making a roux and building our vegan cheese sauce from there was our favorite way to make vegan mac and cheese.
    • Plant-Based Milk: I typically use unsweetened soy milk, but non-dairy milk will work. Unsweetened is best.
    • Nutritional Yeast: This makes our mac and cheese taste so cheesy. Nutritional yeast is quite common in vegan recipes. If you are unfamiliar, it’s full of vitamins and minerals and adds a cheesy flavor to dishes. It’s perfect in this mac and cheese. We also use it when making our delicious vegan queso.
    • Dijon mustard: We also use Dijon mustard when making our dairy-based baked mac and cheese. It rounds out the sauce’s flavor and makes it taste even better.
    • Spices: I love adding onion powder, garlic powder, nutmeg, salt, and pepper to make the sauce taste incredible.

    How to Make Vegan Mac and Cheese

    To make my favorite vegan mac and cheese, you’ll first make the creamy sauce. We start with a roux made from melted butter (plant-based) and flour.

    Once the flour and butter smell toasty, you can pour in non-dairy milk. As it heats up, the milk thickens and turns into the base of our cheese sauce. To make it taste cheesy, we whisk in lots of nutritional yeast, mustard, and spices.

    How to Make Vegan Mac and Cheese: Stirring nutritional yeast into the vegan cheese sauce.

    When the sauce is smooth, you can stir in cooked pasta. Remember choose pasta shapes that hold onto the sauce really well. I like these medium shells because lots of that cheesy sauce gets trapped inside them.

    How to Make Vegan Mac and Cheese: Stirring in the pasta

    You can serve it as a stovetop recipe or pour it all into a baking dish, top it with some breadcrumbs, and bake until the sauce is bubbling and the top gets a little color.

    Easy Vegan Mac and Cheese

    Easy Vegan Mac and Cheese

    • PREP
    • COOK
    • TOTAL

    My family loves this creamy mac and cheese made with non-dairy milk, nutritional yeast, and the perfect blend of spices. You can make this as a stovetop or baked mac and cheese! If you decide to bake this, add some breadcrumbs on top so they brown and turn crisp (I like panko or homemade breadcrumbs).

    6 Servings

    You Will Need

    1 pound (450g) dried pasta like shells, elbows or penne

    6 tablespoons (85g) vegan butter

    6 tablespoons (48g) all-purpose flour

    5 cups (1180ml) unsweetened non-dairy milk, like unsweetened soy milk

    2 tablespoons Dijon mustard

    1 cup (60g) nutritional yeast

    1 tablespoon onion powder

    1 tablespoon garlic powder

    1/8 teaspoon fresh ground nutmeg

    3/4 teaspoon fine sea salt, plus more to taste

    1/2 teaspoon fresh ground black pepper

    1/8 teaspoon cayenne pepper, or more to taste, optional for some spice

    1/4 to 1/2 teaspoon ground turmeric, optional for color

    Directions

      1Bring a large pot of salted water to a boil, add the pasta, and follow the package directions, but cook 1 minute less than the package states. Drain.

      2Meanwhile, make the vegan cheese sauce. Melt the vegan butter in a large, high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk it together and around the pan until it smells toasted and looks light brown, 2 to 3 minutes.

      3While whisking, slowly pour in the warm, non-dairy milk. Continue to cook, constantly whisking until the sauce simmers and thickens. (The sauce only thickens after it has reached a simmer.)

      4Turn the heat to low, then stir in the nutritional yeast, mustard, onion powder, garlic powder, nutmeg, salt, and black pepper. For a bit of spice, stir in the cayenne pepper. Add the turmeric for some extra “cheesy” color. Both cayenne pepper and turmeric are optional.

      5When the sauce is smooth and velvety, stir in the cooked pasta. If the sauce looks wet/thin, don’t worry, the pasta absorbs some extra moisture as it cools. Turn the heat off, and then cover with a lid. Leave for 5 minutes, stir once more, and then serve.

      6For baked mac and cheese, after adding the pasta to the sauce, spoon into a large baking dish and scatter breadcrumbs (optional) on top. Bake, uncovered, in a 375°F (190°C) oven until it is bubbling and browned on top, 25 to 30 minutes.

    Adam and Joanne’s Tips

    • Storing: Keep covered in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container and freeze for up to 2 months. Then, bake, covered, in a 350°F oven for about an hour. Or, thaw overnight and reheat on the stove (if it seems dry, add a tablespoon or two of extra milk).
    • Broccoli mac and cheese: Stir roasted broccoli or steamed broccoli into the pot before serving.
    • Garlic mac and cheese: Fresh garlic and roasted garlic are excellent in this recipe. Add to the vegan butter just before adding the flour. For fresh, I’d use 2 to 3 cloves. For roasted garlic, you can increase it to 6 cloves or more. Here’s our roasted garlic recipe for reference.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    482 calories
    /
    Total Fat
    10.2g
    /
    Saturated Fat
    1.7g
    /
    Cholesterol
    0mg
    /
    Sodium
    624.9mg
    /
    Carbohydrate
    71.6g
    /
    Dietary Fiber
    5.9g
    /
    Total Sugars
    3g
    /
    Protein
    22.4g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Sheet Pan Chicken Thighs Recipe

    Easy Sheet Pan Chicken Thighs Recipe

    These easy sheet pan chicken thighs are a guaranteed crowd-pleaser and are ready in under 45 minutes! Crispy chicken thighs, tender potatoes, and caramelized onions are baked together on one sheet pan for maximum flavor and minimal fuss.

    Easy Sheet Pan Chicken Thighs

    Mid-week chaos calls for easy, delicious meals with minimal cleanup. That’s where this sheet-pan chicken recipe shines! Toss chicken thighs and your favorite veggies onto a baking sheet, pop it in the oven, and let the magic happen. You’ll have a crispy, delicious dinner in no time.

    For more sheet pan dinners, see our brown sugar baked salmon with green beans! Or, if you prefer a hands-off approach, these easy slow cooker chicken thighs are a lifesaver.

    Key Ingredients

    • Chicken Thighs: I use skinless chicken thighs for this recipe. I’ve also made it with drumsticks and chicken breasts with great results. When using skin-on chicken, I prefer searing it before adding it to the baking sheet for a bit of extra color.
    • Potatoes and Red Onion: You can add whatever veggies you like to the sheet pan, but I love potatoes and red onion. The potatoes become tender, and the onion turns soft and sweet. For more inspiration, think about sweet potatoes or cubed winter squash instead of potatoes. I also love roasted cabbage, so adding some chopped cabbage to the sheet pan is also great!
    • Olive Oil and Seasonings: I use olive or avocado oil so the chicken and veggies brown nicely. Then, I keep the seasoning really simple, but you can have a lot of fun here. I use salt, pepper, and garlic in the recipe below, but you can use your favorite spice blends instead. Think Italian seasoning, Cajun seasoning, chili powder, and more!
    • Greens: As the sheet pan comes out of the oven, I toss some baby spinach or arugula around the chicken. They wilt slightly from the heat of the chicken and veggies and get dressed in the pan juices.

    How to Make Sheet Pan Chicken Thighs

    These sheet pan chicken thighs are quick and easy. You will need about 10 minutes to prep, and then toss chicken thighs, potatoes, and onions onto a baking sheet and bake in the oven until crispy.

    How to Make Sheet Pan Chicken Thighs: Chicken thighs, potatoes, and onions on a sheet pan

    Before baking them, we season the chicken thighs and potatoes with salt and pepper. Then, for extra flavor, we toss in some minced garlic towards the end of the baking time (adding the garlic later prevents it from burning in the oven and turning bitter).

    We bake the chicken thighs in a 425°F oven for about 35 minutes. This bake time is perfect for roasting vegetables along with the chicken.

    How to Make Sheet Pan Chicken Thighs: Adding baby arugula to the pan of chicken and potatoes

    Then, I toss some greens onto the sheet pan just before serving. The heat from the baked chicken thighs and potatoes will wilt them down a little. Easy, and dinner is made all in one pan!

    Sheet Pan Chicken Thighs

    Easy Sheet Pan Chicken Thighs

    • PREP
    • COOK
    • TOTAL

    Our easy sheet pan chicken thighs recipe is fuss-free and perfect for busy nights. We keep the seasoning simple, but feel free to throw your favorite spice blend on top of the chicken and potatoes.

    4 Servings

    You Will Need

    4 bone-in, skin-on chicken thighs, about 1 ½ pounds

    8 ounces Yukon gold potatoes, cut into 1/2-inch pieces (2 medium)

    1 medium red onion, cut into 1/2-inch wedges

    2 teaspoons olive oil or avocado oil

    3/4 teaspoon fine sea salt or seasoned salt

    1/2 teaspoon fresh ground black pepper

    2 garlic cloves, minced

    1 ½ cups fresh arugula leaves or baby spinach

    Directions

      1Preheat the oven to 425°F (218°C). Line a rimmed baking sheet (sheet pan) with parchment paper or aluminum foil.

      2Trim excess skin and pat chicken dry, then generously season with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper on both sides.

      3Spread potatoes and onions on the prepared baking sheet and toss with one teaspoon of the oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

      4Nestle the seasoned chicken thighs, skin-side facing up, between the potatoes and onions. Bake the chicken and potatoes for 15 minutes.

      5Meanwhile, toss minced garlic and the remaining teaspoon of oil in a small bowl. After 15 minutes of baking, scatter the garlic over the chicken thighs, potatoes, and onions. Continue to bake until the chicken is no longer pink in the middle, or an internal thermometer reads 165°F (73°C) when inserted into the thigh, about 20 minutes more.

      6Before serving, scatter arugula leaves over the chicken, potatoes, and onions.

    Adam and Joanne’s Tips

    • Skinless chicken thighs or breasts: Follow the recipe as stated, but rub the skinless chicken with a teaspoon of oil before baking. After adding the garlic, continue to bake until the chicken is cooked through (this will take a bit less time than mentioned above for bone-in chicken thighs).
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 thigh plus 1/4 of the veggies
    /
    Calories
    216
    /
    Protein
    16 g
    /
    Carbohydrate
    13 g
    /
    Dietary Fiber
    2 g
    /
    Total Sugars
    2 g
    /
    Total Fat
    11 g
    /
    Saturated Fat
    3 g
    /
    Cholesterol
    81 mg
    /
    Sodium
    716 mg


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Vegetable Soup Recipe

    Easy Vegetable Soup Recipe

    I love this vegetable soup recipe! It’s made with a light tomato broth and packed with healthy veggies. It’s so comforting and satisfying!

    Vegetable Soup

    I’ve been making this simple recipe for years. It’s light, nutritious, and genuinely makes you feel good! I make it all year round and love that the recipe is adaptable to whatever veggies are sitting in your fridge or the season.

    This cozy soup comes together in just one pot, making it perfect for a fuss-free, flavorful meal. I love making a big batch and keeping it in the fridge for easy lunches or dinners throughout the week! If you love creamy soups, see our creamy vegetable soup.

    Key Ingredients

    • Vegetables: We use a lot of veggies for this soup, but feel free to use what you have on hand. I love onion, carrot, celery, potato or sweet potato, cabbage, and peas. You can customize this recipe with your favorite seasonal vegetables! In the summer, add fresh zucchini or corn. In the winter, try hearty root vegetables like parsnips or turnips. The possibilities are endless! I use a similar list of veggies for this easy cabbage soup.
    • Tomato Paste and Tomatoes: Make the base of our deliciously light broth. If you have fresh tomatoes, use them! I’ve shared how many you’ll need to substitute canned in the tips section of the recipe.
    • Garlic, Fennel Seeds, Bay Leaves, & Red Pepper Flakes: Add a lovely flavor to our soup. I love fennel with vegetables and use either ground or crushed whole fennel seeds in this soup. Pepper flakes add a hint of heat (use as much as you like for your preferred spice level).
    • Broth: You can use your favorite broth in this recipe. I love this homemade vegetable broth when I have it on hand (it also makes this soup vegan and vegetarian). Use chicken broth, homemade bone broth (or store-bought) for a higher protein soup.
    • Apple Cider Vinegar or Lemon Juice: I love adding a bit of vinegar or fresh lemon juice before serving this soup. It brightens all the flavors and makes them pop. Fresh herbs do the same, so if you have some fresh parsley or other green herb in the kitchen, chop and add it just before serving.

    Find the full recipe with measurements below.

    A pot of homemade vegetable soup

    How to Make Vegetable Soup

    Tip 1: Build a solid flavor base: Start your soup with a classic mirepoix (a mix of sautéed onions, carrots, and celery). Adding tomato paste at this stage helps to deepen the flavor and give your soup a richer color.

    Adding tomato paste to vegetable soup ingredients

    Tip 2: Layer your aromatics: Don’t just dump all your spices in at once. After the initial sauté, stir in aromatics like garlic, fennel, salt, and pepper, and cook for a minute. This way, they get a chance to release their flavor into the soup, but won’t burn before adding the liquid.

    Adding spices to base of soup

    Tip 3: Simmer until tender: Simmering for about 20 minutes is key to getting the vegetables tender. There’s no need to cook much longer than that.

    Tip 4: Add quick-cooking ingredients last: Ingredients that cook quickly, like frozen peas or spinach, should be added at the end to prevent them from becoming mushy and maintain their bright color and texture.

    Adding frozen peas to vegetable soup

    Tip 5: Finish with a pop of flavor: Before serving, taste your soup and adjust the seasonings. A splash of apple cider vinegar or fresh lemon juice at the end can brighten up the flavors and make the soup taste less one-dimensional (a problem I’ve had with veggie soups).

    My Favorite Veggie Soup Variations

    • To add protein, stir in cooked or canned beans. Try white beans, chickpeas, lentils, and black beans. See our lentil soup or this white bean soup with vegetables for inspiration.
    • To add pasta, stir in pasta 10 minutes before the veggies soup has finished cooking. I love smaller pasta shapes like orzo in soup or adding tortellini (like in this veggie tortellini soup).
    • To make it creamy,  add a splash of cream, milk, or unsweetened dairy-free milk at the end. You can also stir in a little bit of unsweetened yogurt or sour cream. Or blend all the ingredients like we do with this creamy veggie soup.
    • Or, add more veggies! You can add as many vegetables as you like to this veggie soup recipe. Feel free to toss in a handful of other vegetables, such as cauliflower, broccoli, summer squash, or corn.

    More Easy Soup Recipes

    Homemade Vegetable Soup

    Easy Vegetable Soup

    • PREP
    • COOK
    • TOTAL

    This hearty vegetable soup recipe is healthy, easy to make, and tastes amazing. It’s also vegan when you use vegetable broth. Since vegetables vary by seasonality, swap or add different vegetables for the veggies listed below. Kale or spinach, for example, is an excellent substitute for cabbage.

    4 to 6 Servings (8 cups)

    Watch Us Make the Recipe

    You Will Need

    3 tablespoons olive oil

    2 cups chopped onion, 1 large

    1 ½ cups chopped carrot, 3 to 4 carrots

    1 ½ cups chopped celery, 2 to 3 stalks

    2 tablespoons tomato paste

    4 teaspoons minced garlic, 4 cloves

    ¾ teaspoon ground fennel seed

    ½ teaspoon ground black pepper

    ½ teaspoon fine sea salt, plus more to taste

    ⅛ to ¼ teaspoon crushed red pepper flakes, optional for heat

    1 (15oz) can diced tomatoes with their liquid

    6 cups stock or broth, see our veggie broth or chicken stock (1.42L)

    2 cups chopped potato, 2 medium

    3 to 4 heaped cups chopped or shredded cabbage

    2 bay leaves

    1 cup frozen peas

    ½ teaspoon apple cider vinegar or fresh lemon juice, optional

    Directions

      1Sauté the vegetables: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often, until the vegetables have softened and the onions are translucent, 8 to 10 minutes.

      2Add aromatics: Stir in the garlic, fennel, black pepper, ½ teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

      3Build the soup base: Pour in the canned tomatoes and their juices and the stock/broth. Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, then reduce the heat to maintain a low simmer.

      4Simmer: Simmer for 20 minutes or until the potatoes and other vegetables are tender. Add the frozen peas and cook for five more minutes.

      5To finish: Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or use lemon juice). Taste and season with more salt, pepper, or vinegar. Serve.

    Adam and Joanne’s Tips

    • Storing: Homemade vegetable soup lasts in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. I love freezing individual servings of this soup. To thaw, leave it in the refrigerator overnight and gently reheat the next day.
    • Fresh tomatoes: Substitute about 1 pound (5 to 6 tomatoes) for one 15-ounce can of diced tomatoes.
    • The nutrition facts provided below are estimates. Calculations included vegetable broth.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    137
    /
    Total Fat
    5.7g
    /
    Saturated Fat
    0.8g
    /
    Cholesterol
    0mg
    /
    Sodium
    677.5mg
    /
    Carbohydrate
    20.3g
    /
    Dietary Fiber
    4.9g
    /
    Total Sugars
    7.5g
    /
    Protein
    3.2g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Shredded Chicken Recipe

    Easy Shredded Chicken Recipe

    This shredded chicken recipe is quick, simple, and the chicken can be used 100 different ways.

    Shredded Chicken sandwiches

    I love keeping shredded chicken on hand for easy dinners. It’s perfect for chicken salad, tacos, soups, easy chicken pot pie, and my favorite green chicken enchiladas. With my easy stovetop shredded chicken recipe, you’ll have juicy, flavorful chicken ready in under an hour.

    If you prefer a hands-off method, try our slow cooker shredded chicken, but for speed and flavor, this stovetop version is hard to beat.

    Key Ingredients

    • Chicken: The best chicken for shredded chicken is boneless, skinless chicken thighs, as they stay extra tender, but chicken breast works well, too. You can even swap in turkey.
    • Aromatics: Onion, garlic, and a bay leaf add so much flavor as the chicken simmers.
    • Spices: A simple mix of salt, cumin, and black pepper keeps the chicken well-seasoned and versatile for all your favorite dishes.
    • Water or Broth: Water works perfectly (the aromatics and spices add plenty of flavor), but feel free to use chicken broth or vegetable broth for even more flavor.

    Find the full recipe with exact measurements below.

    How to Make the Best Shredded Chicken

    Tip 1: Simmer gently for tender chicken. The best way to make tender shredded chicken is to simmer it gently, similar to poaching chicken.

    Place the chicken in a pot with onion, garlic, and spices, then add just enough water (or broth) to cover. Bring to a low simmer and cook for about 30 minutes, or until the chicken is tender enough to shred easily with a fork.

    Simmering chicken thighs with water, onion, garlic, and spices to make shredded chicken

    Tip 2: Reduce the broth for more flavor. After cooking, remove the chicken and let it cool slightly before shredding. Return the cooking liquid to the stove and simmer until it reduces by one-third. Then, you can use some of it to spoon over the shredded chicken, making it extra juicy and flavorful. You’ll have some broth leftover, which I highly recommend saving for a bowl of soup (it’s delicious!).

    Pouring reduced cooking liquid over shredded chicken to make it extra flavorful and juicy.

    Ways to Use Your Chicken

    You can use this so many different dishes. Here are a few of my favorite shredded chicken recipes for inspiration:

    Shredded Chicken on sandwiches

    Easy Shredded Chicken

    • PREP
    • COOK
    • TOTAL

    This is my favorite method for making shredded chicken. It’s quick and easy, and the chicken turns out tender, juicy, and flavorful. After cooking, we take one extra step and reduce the cooking liquid before spooning some over the shredded chicken. This easy step keeps our chicken moist and adds extra flavor. You’ll have some broth leftover, which I love turning into a soup (it’s really tasty!).

    Makes 5 cups

    Watch Us Make the Recipe

    You Will Need

    3 pounds boneless chicken thighs (1360g)

    1 medium onion, peeled and sliced

    4 cloves garlic, peeled and lightly crushed

    1 bay leaf

    1 teaspoon salt

    1 ½ teaspoons ground cumin

    1/2 teaspoon ground black pepper

    Water

    Directions

      1Combine chicken, onion, garlic, bay leaf, salt, cumin, and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil, then remove any foam or scum that floats to the top.

      2Adjust the heat so that the water simmers very gently around the chicken. Cook until the chicken is very tender, about 30 minutes.

      3Transfer the chicken to a cutting board. When it is cool enough to handle, shred the meat with two forks or your fingers.

      4While the chicken cools, boil the liquid left in the pot until it has reduced by one-third or until its flavor has concentrated.

      5Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat.

    Adam and Joanne’s Tips

    • Storing: The chicken and broth will keep refrigerated up to 4 days and can be frozen for 3 months.
    • Skin-on chicken: We have made this recipe using boneless, skinless chicken thighs and chicken thighs with skin still attached. Both work very well. If you use chicken with skin, simply remove and discard the skin before you shred the chicken. You may also find that you need to skim some of the fat from the cooking broth before spooning it over the chicken.
    • Leftover cooking liquid: You will have cooking liquid leftover. It is quite delicious on its own as a light soup. You can also use it as broth for other recipes. Or, if you’re keeping the chicken more than a day, add a spoonful or two to add a little extra moisture.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/2 cup
    /
    Calories
    139
    /
    Protein
    18 g
    /
    Carbohydrate
    2 g
    /
    Dietary Fiber
    0 g
    /
    Total Sugars
    1 g
    /
    Total Fat
    6 g
    /
    Saturated Fat
    2 g
    /
    Cholesterol
    99 mg
    /
    Sodium
    356 mg


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • 20 Sheet Pan Dinners for Easy Weeknights

    20 Sheet Pan Dinners for Easy Weeknights

    Sheet pan dinners are one of my favorite weeknight magic tricks. Minimal prep, fewer dishes, everything roasting together in the oven… it’s more than ideal. When life feels busy (which is… most of the time), these are the types of recipes I come back to again and again.

    This list of dinners is full of the recipes we make on repeat in my house – flavor-packed, low-effort, and super flexible. You’ve got cozy options, fresh-feeling meals, and a few fun little twists. It’s a little bit of everything, all built for real life.

    If you’re looking for dinners that don’t require a ton of thinking (or cleanup), you’re in the right place. Pick one, toss it on a sheet pan, and let the oven do the heavy lifting!

    Sheet Pan Dinner Recipes

    Sheet pan chicken pitas.

    Sheet Pan Chicken Pitas with Tzatziki

    Part bowl, part salad, part sandwich folded up into any kind of bread you like, and I’m here for it in every form.

    Sheet pan meatballs with tomato salad and bread.

    Sheet Pan Meatballs with Tomato Salad and Green Sauce

    Juicy little sheet pan meatballs that are salty, zesty, briney, and so so delicious. Pile them on tzatziki, spoon some punchy green sauce over top, and serve with a simple salad and crusty bread.

    Roasted broccoli salad with bacon.

    Liz’s Roasted Broccoli Salad

    This Roasted Broccoli Salad is EVERYTHING! Bright lemon, crisped-up bacon, tangy feta, and it’s all built around a big bowl of roasted broccoli. A true hero of a meal!

    Harissa meatballs in a bowl with hummus, peppers, zucchini, and pita.

    Harissa Meatballs with Whipped Feta

    These Harissa Meatballs with Whipped Feta are perfect for an easy SOS dinner! Store-bought meatballs, bell peppers, zucchini, harissa, and whipped feta all in one bowl. YUMMY!

    Sheet pan salmon with potatoes and dill.

    Sheet Pan Salmon with Dill Potatoes

    Simple and delicious salmon and potatoes roasted on a sheet pan, and covered in a garlic dill butter sauce! One of my family’s favorite dinners.

    Jambalaya on a sheet pan.

    Sheet Pan Jambalaya

    Sheet Pan Jambalaya: maximum flavor, minimal dishes. Sausage, peppers, onions, shrimp, and cauliflower rice all roasted up on a sheet pan. Big flavor, easy dinner!

    Sheet pan with shrimp, cauliflower rice, and peas.

    Sheet Pan Shrimp and Cauli Rice

    This Sheet Pan Shrimp and Cauli Rice is the easiest sheet pan dinner! Shrimp, peas, cauliflower rice, seasonings, and Rosso pesto sauce all come together on one pan for a delicious springy meal.

    Mustard tempeh bowl.

    Fall Favorite Maple-Mustard Tempeh Bowls

    These tempeh bowls are a true fall favorite! Massaged kale, sweet potatoes, roasty marinated maple-mustard tempeh, crunchy apple, and an unexpected pile of briney sauerkraut.

    Chicken, sweet potatoes, broccoli, and avocado on a plate.

    Sheet Pan Chicken and Sweet Potato Meal Prep

    Spicy Chicken and Sweet Potato Meal Prep Magic! Just chicken, sweet potatoes, broccoli, avocado, and seasonings. 3 big sheet pans + 45 minutes = healthy meals for a week!

    Breakfast burritos.

    Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

    I absolutely love these breakfast burritos. Creamy scrambled eggs, roasted garlic veggies, smoky cheese, and refried beans all wrapped up in a delicious burrito!

    Chicken tinga bowls.

    Sheet Pan Chicken Tinga Bowls

    These Chicken Tinga Bowls are the BEST! Made in just 15 minutes, all on a sheet pan. My favorite kind of meal prep!

    Lemon salmon with potatoes and broccoli.

    Baked Salmon with Amazing Lemon Sauce

    Delicious baked salmon with crispy potatoes, broccoli, and the most amazing life-changing lemon sauce smothered on top of it all. This is restaurant bistro-style eating!

    Garlic ginger chicken.

    Sheet Pan Garlic Ginger Chicken & Broccoli

    Sheet Pan Garlic Ginger Chicken and Broccoli – a simple and low-maintenance meal prep option, with huge flavor and no refined sugar.

    Cauliflower walnut taco meat.

    Cauliflower Walnut Vegetarian Taco Meat

    This vegetarian taco meat is made with cauliflower, walnuts, and chipotle peppers. It’s so easy: just mix and bake. Meatless miracle!

    Vegan fajitas in tortillas.

    Vegan Sheet Pan Fajitas with Chipotle Queso

    These Vegan Sheet Pan Fajitas are SO GOOD. Roasted peppers and onions, steak-like portobello mushrooms, some mashed avocado, and a waterfall of spicy cashew queso.

    Apricot chicken and scallions.

    Apricot Chicken with Charred Scallions

    This apricot chicken, made on a sheet pan, is so easy and SO GOOD! Just a few simple ingredients, minimal cleanup, and a major flavor boost from the roasty charred scallions on top.

    Roasted vegetable bowls.

    Roasted Vegetable Bowls with Green Tahini

    Roasted Vegetable Bowls! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce.

    Salmon with potatoes and asparagus.

    Spring Salmon with Creamed Leeks, Potatoes, and Asparagus

    We’re bringing you a plate of sunshine for dinner! Perfectly golden-crisp salmon partnered next to oven-roasted asparagus and a buttery, rich, creamy leek sauce piled on crispy potatoes.

    Tomato puttanesca.

    Roasted Tomato Puttanesca

    The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness.

    Garlic and black pepper beef in a bowl with rice and cucumbers.

    Garlic and Black Pepper Beef Skewers

    These beef skewers are bringing all the flavor! Thinly sliced strips of steak browned and caramelized to juicy, sweet perfection.

    My Favorite Sheet Pans

    Potatoes on a sheet pan.

    All these recipes start and end with a really good sheet pan. One that holds up, keeps it shape, and doesn’t make things stick.

    My top, one-and-only, forever sheet pan: Nordic Ware Sheet Pans. I have several sizes – the half sheet, full sheet, and quarter sheet.

    I use these all the time to toast, bake, and serve! They’ve been well-loved and well-worn and still get the job done perfectly every time.

    Links above are affiliate links and I may receive a commission from your purchase!

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  • Crack Chicken and Rice Soup (Creamy, Cozy, Easy)

    Crack Chicken and Rice Soup (Creamy, Cozy, Easy)

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    Stop what you are doing right now, and make this Crack Chicken and Rice soup! With tender chicken, rice, creamy cheese, crispy bacon, and bold ranch flavor, this easy one-pot recipe is addictively delicious!

    Bowl of crack chicken and rice soup with a spoon lifting a bite out.

    What Makes This Soup So Addictive

    • Creamy, cheesy, and irresistible: This soup brings all the flavors of your favorite crack chicken dip and casserole into a warm, cozy bowl.
    • One-pot, low effort: Everything comes together in a single pot, making it perfect for busy nights.
    • Crazy Delicious! If you love crack chicken pasta, this soup has those same savory, ranch-seasoned flavors everyone goes crazy for.

    Crack Chicken & Rice Soup Ingredients

    Overhead shot of labeled ingredients.
    • Cream Cheese: Use softened and cubed cream cheese so it melts evenly into the soup.
    • Rice Alternative: You can use Orzo or cauliflower rice for a low-carb option. Note that the cooking time will be reduced to 8-12 minutes.
    • Bacon: I love using pre-cooked bacon because it’s so quick and convenient.
    • Chicken: Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken will work.

    How to Make Crack Chicken and Rice Soup

    If you love my classic crack chicken soup, you’re going to adore this version with hearty rice added in. It’s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice.

    1. Sauté Veggies: Heat a large pot over medium-high heat and then melt the butter. Add diced yellow onion, celery, and carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add minced garlic and cook for 1 minute.
    2. Stir: Add chicken broth, dry ranch seasoning mix, and black pepper to the pot and stir to combine.
    3. Simmer: Bring to a boil, then stir in uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
    4. Add: Add cooked shredded chicken, softened cream cheese, shredded cheddar cheese, and cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.
    Celery, carrots, and onion cooking in a pot, with garlic added to it.
    Broth and seasoning added to the pot.
    Someone pouring rice into the pot.
    Cream cheese, bacon and cheese added to the crack chicken and rice soup.

    Slow Cooker & Instant Pot Instructions

    Slow Cooker

    1. Sauté the veggies in the butter for 3-4 minutes.
    2. Add them to the slow cooker with the other ingredients, except for the cream cheese, shredded cheddar, and bacon.
    3. Cook on low for 3-4 hours. Add the cream cheese, shredded cheese, and cooked bacon during the last 30 minutes of cooking.

    Instant Pot

    1. Cook the veggies in the butter on sauté mode for 3-4 minutes.
    2. Add the remaining ingredients except for the cream cheese, shredded cheddar, and bacon.
    3. Pressure cook on high for 8 minutes. Quick release, then stir in cream cheese, shredded cheddar, and cooked bacon.

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    Large pot of soup with a large wooden ladle lifting a scoop of crack chicken and rice soup out of the pot.

    More Delicious Soup Recipes

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