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  • Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette Recipe

    Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette Recipe

    This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness.

    Summah summah summahhhhhhtime!

    I kinda can’t believe it since here in Minnesota we were all “April Blizzard” a minute ago, but you guys, it’s totally here. And I totally had it for dinner last night.

    Here’s what it tasted like:

    • juicy strawberries
    • crisp salty bacon
    • sweet green lettuce
    • bursts of sweet corn
    • creamy avocado chunks
    • and smoky chipotle grilled chicken! REPEAT: GRILLED!

    How To Make Our Chipotle Cobb Salad:

    What's Gaby Cooking Everyday California Food cookbook.

    This dream team of ingredients better known as a Summer Chipotle Chicken Cobb Salad is coming to our hearts today from the What’s Gaby Cooking Cookbook.

    Remember when I published those BEST EVER chicken tinga tacos and told you about my friend Melissa’s amazing book and then talked about how I hardly ever promote books? But then I turned around and told you how great THIS one was, too? LOL to me. It’s just dumb luck that both of these came out when they did.

    We’re not paid for any cookbook promotions – I just like to show you the ones that we like and give you a sneak at their best recipes.

    And this one is one that I like. And this might be one of its best recipes. Tied with the cilantro vinaigrette, which I couldn’t not use again for this salad. I know Gaby says to use the champagne vinaigrette with this salad, but GABY COME ON YOU CAN’T TEASE US LIKE THAT. One good lick of that cilantro dressing and you’re done. Goodbye. This is your life now.

    Cilantro Vinaigrette in jar with spoon.

    Okay, salad ingredients. As mentioned, there is a lot of fresh summery goodness going on here, and it looks like so:

    Ingredients in bowls for Summer Chipotle Chicken Cobb Salad.

    The more “involved” part of the recipe (if you can even call it that) is just plopping your chicken in some spices and a few chipotle peppers and letting it marinate for a while before grilled.

    WORTH IT, you guys! So worth it.

    Also probably more normal to take a picture of the grilled chicken rather than the raw marinated stuff, but who said anything about normal.

    Raw chicken in a bowl with seasonings.

    Bjork and I ate this salad on the deck on a random Tuesday night and we both mega-loved every lip-lickin juicy bite.

    It’s a little spicy, a lot crunchy, and those bites of sweetness in between are so super rewarding.

    Closeup of Summer Chipotle Chicken Cobb Salad.

    Thank you, Summer Chipotle Chicken Cobb Salad, for making all our dreams come true.


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    Description

    This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness. Recipe republished from the What’s Gaby Cookin’ cookbook!

    For the Chipotle Chicken:

    For the Summer Cobb Salad:

    1. Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate while you prep your other ingredients.
    2. Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).
    3. Grill the chicken: Heat an outdoor grill (or grill pan) to about 400 degrees. Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.
    4. Salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!

    Notes

    Greens: We used spring greens in the pictures on this post, but we love this with just spinach too depending on what you have on hand!

    • Prep Time: 1 hour
    • Cook Time: 10 mins
    • Category: Dinner
    • Cuisine: American

    Keywords: chipote chicken, chipotle chicken cobb salad, cobb salad

    Nutrition label does not include the Cilantro Vinaigrette – head to the recipe to find its nutritional information!

    One More Thing!

    This recipe is part of our best sugar free recipe page. Check it out!

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  • Grilled Bourbon Steak Recipe | The Recipe Critic

    Grilled Bourbon Steak Recipe | The Recipe Critic

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

    Fire up the grill for these mouthwatering Grilled Bourbon Steaks! Marinated in a blend of whiskey, brown sugar, and savory spices, these steaks are sure to be a hit at your next barbecue.

    It’s grilling season, and I couldn’t be more excited! Make this a complete meal by serving this steak with some delicious grilled sides like grilled corn, grilled vegetable kabobs and watermelon for your next BBQ.

    Sliced bourbon steak on a plate.

    Reasons You Will Love This Recipe

    • Quick and Simple: Making grilled bourbon steak is so easy! Once these have marinated, they can be ready to serve in less than 15 minutes.
    • Perfectly Tender and Juicy: This bourbon marinade will tenderize the ribeyes, so that they are super moist with incredible flavor.
    • Balanced Flavor: The marinade is deliciously balanced with sweet, savory and tangy flavors. Even if you’re not a fan of drinking bourbon, you will LOVE the marinade!
    • Great for Summer BBQs: Serve this with a delicious summer salad, veggies and some fruit for a backyard BBQ meal everyone will love!

    Ingredients Needed

    This grilled bourbon steak recipe only requires a handful of simple ingredients. Once you whip up the marinade and let your steak marinate for 1-4 hours, then you are on your way to juicy, flavorful ribeyes! Check out the recipe card at the bottom of the post for exact measurements.

    • Ribeye Steaks: Choose ribeye steaks with plenty of marbling. This will ensure that they are nice and tender after being cooked. If you want to know about other cuts of meat and substitutions, see my post about that here.
    • Bourbon Whiskey: Any brand will work to add flavor and break down the enzymes in the meat, yielding a tender, juicy steak!
    • Brown Sugar: Balances the tanginess of the bourbon, vinegar, and Worcestershire sauce with a hint of sweetness.
    • Apple Cider Vinegar: Adds bright flavor and also helps to tenderize the meat.
    • Worcestershire Sauce: Includes a blend of vinegar, garlic, chiles, molasses and more for a wonderful umami taste.
    • Garlic: 3 cloves of freshly minced garlic will infuse the steak with savory flavor.
    • Salt and Pepper: To taste!
    A top view of all of the ingredients individually laid out on a counter and labeled.

    How to Make Grilled Bourbon Steak

    Grilled bourbon steaks are really simple to make, and they are loaded with a big punch of flavor! Just be sure to plan enough time for the marinating and resting time. It will be just enough time to make my cheesy baked Tennessee Onions!

    1. Make the Marinade: In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, garlic, salt and pepper.
    2. Marinate the Steaks: Pour the marinade into a sealable bag, add the steaks to the bag and seal it shut. Allow the steaks to marinate for between 1-4 hours in the fridge.
    3. Heat the Grill: While the steak is marinating, heat a grill up to 400 degrees Fahrenheit. When the steaks have marinated, remove them from the fridge and allow them to rest at room temperature for 30 minutes. Remove the steaks from the bag and discard the marinade.
    4. Grill the Steaks: Brush the grill with oil and grill the steaks about 4-5 minutes per side. The internal temperature should reach between 120-155 degrees fahrenheit, depending on how rare you’d like the steak to be.
    5. Let Rest and Serve: Remove the grilled steaks from the grill and place on a clean plate to cool for at least 5 minutes before serving.
    Marinade in a glass bowl.
    Mix the marinade.
    Steak added to the marinade in a ziplock bag.
    Marinate the steak.
    Raw meat added to the grill.
    Heat the grill and grill the steak for 4-5 minutes.
    Bourbon steak being cooked on the grill.
    Flip the steak and cook to the desired doneness.

    Tips for the Best Grilled Bourbon Steak

    • Other Steak Varieties: You can also use strip steak or New York steak for this recipe.
    • Cooking the Steak: Pay attention to how long you cook your steak to have it cooked to your preferred doneness. My steaks were 1-inch thick and I ended up cooking them for 4 minutes on each side at 400 degrees on the grill and they came out medium.
    • Use a Meat Thermometer: Using a thermometer is the best way to know when the steak has reached your desired temperature. Refer to my graphic in this guide for how to ribeye for temperatures of each level of steak doneness. You’ll also find more tips and tricks listed!
    • Allow Steak to Rest: For the juiciest, most tender steak, be sure to rest the ribeye after cooking. This allows the juices to reabsorb and distribute throughout the meat.

    A close up of grilled bourbon steak on a plate.

    Storing and Reheating Leftover Ribeye Steak

    Grilled bourbon steak stores and reheats really well for an easy lunch or dinner the next day! You can even freeze it for later!

    • In the Refrigerator: Store leftovers in the fridge for up to 3 days in an airtight container.
    • In the Freezer: You can either wrap your steak in plastic wrap or keep it in an airtight container. It will stay good for up to 2 months.
    • Reheating: First, thaw your steak overnight in the fridge. Next, let it sit at room temperature for 30 minutes. You can then warm it up in a skillet until internal temperatures reach at least 120 degrees Fahrenheit.

    Steak and potatoes on a plate, ready to eat.

    More Irresistible Steak Recipes

    Looking for more perfectly cooked, flavorful steak recipes? You are going to love these other juicy, incredible steaks. They are all so easy to make and are all tried and true recipes that my family enjoys all the time!

    Dinner

    Creamy Garlic Steak Bites with Mushrooms

    20 minutes

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  • Easy French Onion Chicken Casserole Recipe

    Easy French Onion Chicken Casserole Recipe

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

    Creamy, cheesy, and packed with shredded chicken, this French onion chicken casserole is comfort food at its best! Inspired by French onion soup and dip, it’s topped with crispy fried onions for a crunchy finish.

    Overhead shot of baked French onion chicken casserole in a baking dish.

    Why This is a Comfort Food Upgrade

    • Cheesy Comfort, Made Easy: Creamy shredded chicken and melty cheese come together in one simple, cozy casserole.
    • Hassle-Free Dinner: Uses just 7 simple ingredients and comes together in less than 10 minutes, perfect for busy nights.
    • One-Dish Wonder: Little cleanup, big comfort! Everything gets mixed together in one bowl, then baked in one pan.

    French Onion Chicken Casserole Ingredients

    Overhead shot of labeled ingredients.
    • French Onion Dip: You can use pre-mixed French onion dip. If you do, omit the sour cream and onion soup mix.
    • Condensed Soup & Mix: Use low-sodium or no-salt versions, or make your own onion soup mix to control salt.
    • Homemade Soup: Swap canned cream of chicken for a homemade version to cut sodium.
    • Chicken: Rotisserie chicken works great (Costco’s is perfect), or cook frozen breasts in the Instant Pot.
    • Add Veggies: Stir in 1–2 cups of veggies like green beans, peas, broccoli, or sautéed mushrooms for extra flavor and nutrition.

    French Onion Chicken Casserole Recipe

    This dish comes together in just three easy steps! Quick prep, minimal cleanup, and major flavor make it an epic weeknight or make ahead meal.

    1. Mix Ingredients: Preheat the oven to 350ºF, then spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. Add the shredded chicken, sour cream, cream of chicken soup, French onion soup, Swiss cheese, and onion soup mix to a large bowl. Mix to combine.
    2. Bake: Spread the chicken mixture evenly in the baking dish. Bake uncovered for 25-30 minutes, until heated through and bubbling around the edges.
    3. Top, Bake, and Serve: Add the French-fried onions evenly to the top, then bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving.
    Casserole ingredients all added to a mixing bowl.
    Ingredients all mixed together and added to a baking dish.
    Picture of french onion chicken casserole in the oven with crispy onions added to the top.

    Alyssa’s Pro Tip

    Crispy Onions: To prevent burning, add the fried onions during the last 5–10 minutes of baking. If making ahead or freezing, keep the onions off until ready to bake.

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    Plated French onion chicken casserole with a side of green beans.

    More Easy Casserole Recipes

    Love this dish? Try these next! They’re easy and packed with flavor. They’re perfect for busy nights when you want something everyone will enjoy.

    Dinner

    Taco Rice Casserole

    35 minutes



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  • Mediterranean Zucchini Noodle Salad Recipe

    Mediterranean Zucchini Noodle Salad Recipe

    We love this fresh zucchini noodle salad recipe! Raw zucchini makes delicious salads, especially when tossed with our unbelievably good Greek yogurt dressing!

    Zucchini Noodle Salad

    Zucchini doesn’t get enough credit for salads! I love raw zucchini salads, so I’m obsessed with this zoodles salad with a spicy Greek yogurt dressing, feta, and tomatoes. Since the zucchini goes in raw, it holds a bit better than cooked zucchini noodles, which are better enjoyed right away. Once dressed, this salad is good for a couple of days.

    If you’ve not made noodles out of zucchini before, I’ve got you covered with a quick tutorial below (with and without a spiralizer). For another salad like this, see our lemon herb zucchini salad.

    Key Ingredients

    • Zucchini: You can use store-bought zoodles or make them (noodles made from zucchini). Use fresh, firm zucchini for the best results. I have shared how to make them below.
    • Cucumber, Tomatoes, Red Onion, and Olives: The extra veggies we add to this zucchini salad are inspired by a classic Greek salad. For the olives, I use Kalamata, but green Castelvetrano olives are also really delicious.
    • Feta Cheese: Like a classic Greek salad, we add lots of feta. You can crumble it onto the salad or do what I did in our photos and add larger cubes.
    • Greek Yogurt Dressing: My dressing starts with plain Greek yogurt, then I mix in a garlic clove, crumbled feta, lemon zest and juice, olive oil, honey, and to add a tiny bit of spice, some Sriracha.

    Find the full recipe with measurements below.

    How to Make a Zucchini Noodle Salad

    Tip 1: Turn zucchini into noodles. I highly recommend using a spiralizer for this recipe. If you don’t have one, I’ve included tips below for making zoodles without (a mandoline or peeler work in a pinch). A spiralizer creates long, curly noodles in minutes. My model is from Paderno (it was around $30). To make zoodles:

    1. Secure the spiralizer to your countertop (mine has suction cups). Trim the ends of the zucchini and press it firmly into the spiralizer.
    2. Turn the handle until all the zucchini turns into noodles. Since your noodles will be long, use scissors to cut the noodles around 12 inches long.
    3. Use the zoodles immediately in the salad, or store them in the fridge or freezer. I have included storing tips below the recipe. I also like making a double batch and saving them for my garlic parmesan zucchini noodles recipe.
    Spiralizing zucchini

    Tip 2: Use our Greek yogurt dressing. Once you have your noodles ready, you can toss them with the dressing (which is as simple as stirring everything together) and the extra veggies, then top with feta cheese. Easy, fresh, and so delicious!

    Adding Greek yogurt dressing to zucchini noodle salad

    Serving Suggestions

    This salad is tasty served by itself, or you can add some protein with poached shrimp, lemon dill baked salmon, or sliced juicy chicken breasts.

    More Zucchini Recipes

    Mediterranean Zucchini Noodle Salad

    Mediterranean Zucchini Noodle Salad

    • PREP
    • TOTAL

    You can make this Greek-inspired zucchini salad in 20 minutes! The yogurt-based dressing has just the right amount of kick from garlic, feta cheese, lemon, and Sriracha hot sauce. The salad is perfect to eat immediately or make up to 2 days in advance.

    2 to 3 Servings

    You Will Need

    Zucchini Salad

    2 medium zucchini, about 2 pounds

    1/2 medium hothouse cucumber, sliced into half moons

    2 medium tomatoes, cut into small wedges

    1/4 medium red onion, sliced thinly into half moons

    2 ½ ounces feta cheese, cubed, about 1/2 cup

    15 Kalamata olives, pitted and halved


    Yogurt Dressing

    1/4 cup Greek yogurt

    1 medium garlic clove, finely minced

    1 tablespoon crumbed feta cheese

    1 teaspoon lemon zest

    1 tablespoon lemon juice

    1 tablespoon olive oil

    1/2 teaspoon Sriracha hot sauce, or more to taste

    1/2 teaspoon honey

    Salt and fresh ground black pepper

    Directions

      1Prepare zucchini: Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). Then, cut the spiralized zucchini into long noodles to be about the length of spaghetti.

      2Make the dressing: Stir yogurt, garlic, feta cheese, lemon zest, lemon juice, olive oil, Sriracha, and honey together. Taste for seasoning and adjust with salt, pepper, and/or Sriracha as needed.

      3Make the salad: Add zucchini noodles, cucumber, tomato, red onion, cubed feta cheese, and olives to a large bowl, then toss with two-thirds of the yogurt dressing. Add more dressing if needed.

    Adam and Joanne’s Tips

    • Storing: Enjoy the salad immediately, or keep it refrigerated for up to one day. The noodles will soften slightly over time but will still have crunch. If making ahead more than a day, for the crispiest salad, keep the salad and dressing separate and toss the day of.
    • No spiralizer: You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.
    • Storing raw zoodles: Store your raw zucchini noodles in an airtight container lined with paper towels (the paper towels help absorb extra moisture). Refrigerate and use within 3 days.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    Half the recipe
    /
    Calories
    356
    /
    Total Fat
    20.4g
    /
    Saturated Fat
    8.3g
    /
    Cholesterol
    40.3mg
    /
    Sodium
    885.8mg
    /
    Carbohydrate
    33.1g
    /
    Dietary Fiber
    3.2g
    /
    Total Sugars
    7.3g
    /
    Protein
    14.5g


    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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  • Marry Me Chicken (Crock-Pot Recipe)

    Marry Me Chicken (Crock-Pot Recipe)

    This crock pot Marry Me chicken is creamy, cozy, and so easy, healthier than the classic but still wildly delicious. Just dump, slow cook, and wait for everyone to fall in love.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Chicken Dinner Recipes

    This slow cooker Marry Me chicken is my healthier, easier take on the very popular dish that everyone seems to obsess over — and honestly, I get why. The chicken turns out ridiculously tender in the slow cooker, soaked in a creamy sun-dried tomato garlic‑Parmesan sauce.

    I skip pan‑searing to keep things lighter and fuss‑free, and I rinse the sun‑dried tomatoes to reduce excess oil without losing that sweet-savory punch and use lighter cream. A little tomato paste adds a lovely touch of acidity, umami, and the prettiest color — something I started doing during testing and now can’t make this recipe without.

    It’s simple comfort food with better macros: higher protein, lower calories, and still unbelievably satisfying. Serve it over pasta, rice, or veggies and watch how fast it disappears.

    👩‍🍳 ℹ️ What Is Marry Me Chicken? It’s a creamy, garlicky chicken dish (usually pan‑seared) that supposedly tastes so good it could spark a marriage proposal. It’s known for its sun‑dried tomatoes, Parmesan, and luxurious sauce. I have no idea who the original creator is, but this dish is similar to Tuscan creamy chicken or creamy sun-dried tomato chicken, so there are many similar recipes.

    👩‍🍳 You might also like: Marry Me chicken orzo bake, creamy chicken pasta with pesto, creamy chicken mushroom salad, slow cooker chicken Tikka Masala, or these healthy slow-cooker chicken recipes.

    What You’ll Need

    Here is what you’ll need for this slow cooker marry me chicken recipe. Find the full measurements in the recipe card below.

    • Chicken breasts: lean, tender, and perfect for slow cooking. You can swap for boneless thighs for extra juiciness.
    • Sauce Base: chicken stock, tomato paste (my personal touch), cornstarch (to thicken the sauce while it cooks). Tomato paste isn’t always in classic marry me chicken, but here it adds acidity and color.
    • For the flavor: chopped sun‑dried tomatoes add sweetness, chew, and those big Mediterranean notes. Rinsing removes excess oil to keep the recipe lighter. Fresh garlic (a must), but you can use onion powder, plus dried herbs (I used Italian mixed but you can use oregano, basil, or thyme), sweet and smoked paprika, salt, and pepper. These build the backbone of the sauce: savory, garlicky, a little smoky, and full of cozy Italian vibes.
    • Finishing ingredients: light thickened cream or heavy cream, fresh Parmesan (look, you can use pantry Parmesan, but it’s not as good in my opinion), and fresh basil (if available). These create that glossy, creamy finish. The light cream keeps it healthier; Parmesan adds saltiness and umami; basil brightens everything.

    How To Make Crock-Pot Marry Me Chicken

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make marry me chicken in a crock-pot (slow-cooker)

    • Cut chicken breasts in half lengthwise.
    • Whisk chicken stock, tomato paste, and cornstarch until smooth.
    • Place chicken in the crock pot and pour the tomato mixture over the top.
    • Add garlic, sun‑dried tomatoes, paprika, herbs, salt, and pepper.
    • Stir gently, cover, and cook: 2.5 hours on HIGH or 3.5–4 hours on LOW.
    • Add cream, Parmesan, and basil.
    • Stir and cook for another 20–30 minutes on HIGH (or while you prep your sides).
    • Serve and enjoy!

    Watch The Video

    Recipe Tips

    • Don’t skip rinsing the sun‑dried tomatoes: It helps keep the sauce from being overly oily.
    • Use freshly grated Parmesan: Pre‑grated won’t melt the same, and the flavor is way better.
    • Thickness control: If you like a thicker sauce, stir in an extra teaspoon of cornstarch mixed with a splash of cold stock at the end, or cook without the lid in the last 20 minutes.
    • Chicken option: Boneless thighs work beautifully and stay ultra‑tender.
    • Make-ahead: Assemble all ingredients except cream/Parmesan/basil in the slow cooker insert and refrigerate overnight. In the morning, place it in the crock pot and cook.
    • Storage: Keeps 3–4 days in an airtight container. Reheats well on the stove with a splash of stock or cream.
    • Freezer-friendly: Freeze before adding cream/Parmesan (dairy doesn’t freeze well). Add them when reheating.

    Serving Suggestions

    I love this spooned over pasta — the sauce hugs every noodle beautifully. It’s also great with rice, mashed potatoes, quinoa, roasted veggies, or even zucchini noodles if you want to keep things lighter. A simple green salad or garlic broccoli on the side balances the richness perfectly.

    💬 If you’ve tried this marry me chicken (crock-pot) or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    This crock pot marry me chicken is creamy, cozy, and so easy — healthier than the classic but still wildly delicious. Just dump, slow cook, and wait for everyone to fall in love. Find step-by-step photos and more recipe tips above.

    • Cut the chicken breasts in half at the thickest point so you have evenly sized pieces.

    • In a bowl, whisk the chicken stock, tomato paste, and cornstarch until smooth.

    • Place the chicken into the crock pot and pour the tomato mixture over the top.

    • Add garlic, sun‑dried tomatoes, onion powder, Italian herbs, sweet paprika, smoked paprika, salt, and pepper. Stir gently to combine.

    • Cover and cook on HIGH for 2.5 hours or LOW for 3.5–4 hours.

    • Open the lid, add the cream, Parmesan, and basil. Stir to combine.

    • Cook for an additional 20–30 minutes on HIGH, or until the sauce is creamy and slightly thickened.

    • Serve over pasta, rice, or your favorite sides.

    • Can I use chicken thighs? Yes — boneless thighs work beautifully and stay extra juicy and ultra-tender.
    • Can I make this dairy-free? You can use coconut cream and nutritional yeast, but the flavor will be different (still tasty!).
    • Can I cook it longer? Try not to exceed 4.5 hours on LOW for chicken breast — it can dry out.
    • Can I double the recipe? Yes, as long as your crock pot is large enough. Add 20–30 extra minutes if needed.
    • Can I add spinach or veggies? Absolutely — stir in spinach during the last 5 minutes. Mushrooms or chopped zucchini can be added at the start.
    • Don’t skip rinsing the sun‑dried tomatoes: It helps keep the sauce from being overly oily.
    • Use freshly grated Parmesan: Pre‑grated won’t melt the same and the flavor is way better.
    • Thickness control: If you like a thicker sauce, stir in an extra teaspoon of cornstarch mixed with a splash of cold stock at the end or cook without the lid in the last 20 minutes.
    • Make-ahead: Assemble all ingredients except cream/Parmesan/basil in the slow cooker insert and refrigerate overnight. In the morning, place it in the crock pot and cook.
    • Storage: Keeps 3–4 days in an airtight container. Reheats well on the stove with a splash of stock or cream.
    • Freezer-friendly: Freeze before adding cream/Parmesan (dairy doesn’t freeze well). Add them when reheating.

    Calories: 388kcal | Carbohydrates: 15g | Protein: 39g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 149mg | Sodium: 817mg | Potassium: 1195mg | Fiber: 2g | Sugar: 6g | Vitamin A: 879IU | Vitamin C: 9mg | Calcium: 139mg | Iron: 2mg

    Keywords: Crock-Pot Marry Me Chicken, Marry Me Chicken (Crock-Pot Recipe), Slow Cooker Marry Me Chicken

    More Chicken Dinner Recipes



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  • Grilled Tri-Tip Recipe | The Recipe Critic

    Grilled Tri-Tip Recipe | The Recipe Critic

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

    Grilled Tri-Tip is a flavorful, juicy steak that will be the star of your barbecue! It’s marinated in a simple, yet tasty marinade, then grilled to perfection. Serve with my sweet and savory chimichurri sauce and your favorite sides for an impressive meal that everyone will love!

    If you’re looking for what sides to serve alongside this tri-tip, we’ve got you covered! Try our cool and creamy classic potato salad, chilled cucumber tomato salad and the best baked beans. As the temperatures warm up, you’ll want these delicious side dishes at every cookout!

    Overhead shot of grilled tri-tip that has a few slices taken off and a small bowl of chimichuri sauce next to it.

    Reasons You Will Love This Recipe

    • Wonderfully Tender and Tasty: This grilled tri-tip is rich with flavor, and will satisfy all of your steak cravings!
    • Easy Recipe: Grilling a well-seasoned steak is soeasy and doesn’t take too much time either! Once this has time to marinate, it can be on the table in less than 15 minutes.
    • Perfect for Backyard BBQs: Pair this with a fresh, crisp broccoli salad, a vibrant fruit salad and grilled corn. Don’t forget dessert!

    Grilled Tri-Tip

    Tri-tip is a delicious cut of beef! It’s less expensive than other steaks such as the rib-eye, but it’s just as flavorful. It has plenty of great marbling (fat running through the meat), which makes it really juicy and tender as long as you don’t overcook it.

    Ingredients Needed

    This grilled tri-tip is marinated in a mix of simple yet really flavorful ingredients. In fact, you may already have everything you need in your kitchen right now! To get started, check out the recipe card at the bottom of the post for exact measurements.

    • Tri-Tip Steak: Because a tri-tip steak has more fat, it will be much more flavorful than top sirloin. Two to three pounds of tri-tip will feed approximately 4 people.

    Marinade

    • Olive Oil: Adds moisture for maximum juiciness.
    • Fresh Lime Juice: The acidity that will help to tenderize the meat.
    • Soy Sauce: Adds a salty, umami flavor.
    • Brown Sugar: Gives the marinade a hint of sweetness that then balances the more savory ingredients.
    • Worcestershire Sauce: Has a sweet, tangy, and spiced flavor that really adds something special to the marinade.
    • Fresh Garlic: A must in any good marinade!
    • Onion Powder: For savory onion flavor.
    • Italian Seasoning: I love to make my own Italian seasoning, but you can certainly use store-bought.
    • Cracked Black Pepper & Kosher Salt: To bring out and enhance all of the flavors.
    Overhead shot of labeled ingredients in separate bowls.

    How to Make Grilled Tri-Tip Steak

    After trying this incredible tri-tip steak, the whole family will be requesting it on repeat. Lucky for you, it takes very little effort to prep! In addition, it only needs 10 minutes on the grill!

    1. Make the Marinade: In a medium bowl, whisk together the marinade ingredients.
    2. Marinate the Steak: First, place 2-3 pounds of tri-tip steak in a gallon-sized sealable plastic bag. Next, pour your marinade into the bag. Then, marinate for one hour or up to 24 hours.
    3. Prep: Preheat the grill to 350 degrees Fahrenheit. Remove the meat from the bag, place it on the hot grill, then discard the bag and any leftover marinade.
    4. Grill the Steak: Sear the meat on both sides over direct heat, about 5 minutes per side. Next, move the meat to the section of your grill with indirect heat. Cover the grill lid and turn the meat as needed to cook through. Cook until the instant-read meat thermometer reads 130 degrees Fahrenheit when inserted in the thickest part for medium rare. Feel free to cook the tri-tip to reach your preferred doneness.
    5. Rest the Meat: Remove the tri-tip from the grill and allow the meat to rest for at least 5-10 minutes before slicing. Slice the meat against the grain and enjoy!
    Overhead shot of marinade ingredients in a glass bowl.
    Add the marinade ingredients to a bowl.
    Overhead shot of whisked together marinade ingredients.
    Whisk the marinade to combine.
    Close up shot of raw tri-tip in large zip-loc with marinade being poured over it.
    Pour the marinade into the bag and marinate before grilling.
    Angle shot of grilled tri-tip.
    Grill the tri-tip.

    Tips and Variations

    Follow these tips and variation ideas, so that your steak turns out absolutely perfect!

    • Change the Juice: Try using lemon juice or orange juice in place of the lime juice!
    • Soy Sauce Substitutions: Low-sodium soy sauce can also be used in place of soy sauce. For a gluten-free option, use tamari!
    • Internal Temperature: Use an instant-read thermometer to know precisely when the steak has reached your desired temperature. When inserted in the thickest part of the meat, the instant-read thermometer should read 130 degrees Fahrenheit for a medium-rare steak. For medium doneness, you’ll want it to be between 140 and 150 degrees Fahrenheit, and for medium well, you want your steak to be 150 to 155 degrees Fahrenheit.
    • Let it Rest: It’s important to let your steak rest for at least 5-10 minutes before slicing into it. This allows time for the juices to redistribute throughout the meat. If you cut into it as soon as it comes off the grill, all of the wonderful flavor will end up on your plate instead of inside the meat.
    • Sauces to Serve With Tri-Tip: Serve with my tasty chimichurri sauce! For a creamy sauce, try my homemade horseradish sauce.

    Close up shot of slicing the meat.

    Storing Leftover Tri-Tip

    This grilled tri-tip makes fantastic leftovers. You can easily reheat slices for a sandwich or salad the next day.

    • Refrigerate: Once the steak is completely cool, transfer it to an airtight container and store it in the fridge for 3-4 days.
    • Reheat: To warm the leftover steak and keep it from becoming dry, heat it low and slow. Use the oven and warm it up at 200 to 250 degrees F, until heated through.

    Overhead shot of chimichurri sauce being poured over slices of meat on a plate.

    More Grilled Steak Recipes

    Grilled steak is on repeat at our house this time of year! We simply cannot get enough! Here are a few more of my favorite tried and true steak recipes that we love.

    Dinner

    Grilled Flank Steak with Asian-Inspired Marinade

    1 hour 15 minutes

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  • Focaccia Grinder Sandwich Recipe – Pinch of Yum

    Focaccia Grinder Sandwich Recipe – Pinch of Yum

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    This focaccia grinder sandwich might be my favorite sandwich I’ve ever made. Salty, juicy, crispy, and dense. Bought everything at Trader Joe’s!

    Can’t Stop Thinking About This Focaccia Grinder Sandwich

    Lindsay Ostrom headshot.

    Remember the Trader Joe’s focaccia sandwich with the pesto mayo that got millions of views on the socials and that people have stopped me in the grocery store to talk about?!

    I really thought it was my favorite sandwich of all time, until I made this one. BUCKLE UP, YOU GUYS. This focaccia grinder sandwich might be even better! When we filmed this video, we ate the entire sandwich right on the spot and couldn’t shut up about it for the rest of the afternoon.

    The sandwich:

    • Trader Joe’s roasted tomato focaccia, once again
    • Pesto
    • Salami and capicola
    • Provolone cheese
    • A tangy, shreddy, oregano-forward Italian salad
    • Pepperoncini for a bite
    • One last smear of mayo before you top it off!
    Slice of focaccia grinder sandwich.

    I love this recipe for anytime, but especially for right now in the middle of the holiday abyss. Because what day is it? And what have I been doing for the last 3 days? And wait, actually friends are coming over in 30 minutes?

    This is where this sandwich shines. It’s a quick dinner sandwich but also a party sandwich. One quick and cohesive prep (and by “prep” I just mean layering), and a satisfying slice into wedges, and you have a meal that’s ready to make everybody so happy.

    Lindsay signature.

    I got the pesto, Italian dressing, and focaccia all from Trader Joe’s (not spon, just a big fan) – so technically you could use any brand but I would definitely recommend the Trader Joe’s stuff, it is delicious.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Focaccia grinder sandwich sliced.

    Focaccia Grinder Sandwich

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Lindsay
    • Total Time: 20 minutes
    • Yield: 6

    Description

    Holy smokes this is so good. Trader Joe’s roasted tomato focaccia loaded with pesto, salami, capocola, Provolone, pepperoncini, and a shreddy, tangy Italian salad. Absolutely amazing.

    The Sandwich Base:

    The Salady Part:

    Instructions

    1. Preheat Oven: Preheat the oven to 350 degres.
    2. Slice Focaccia: Keeping the focaccia flat, use a serrated knife to cut the focaccia in half horizontally. (You don’t want to tip the bread up because all the toppings will fall off.) Lift the top half of the bread off and set to the side. Slicing focaccia bread.
    3. Layer Sandwich: Layer the bottom piece of focaccia with pesto. Then layer the salame, capocollo, and Provolone. Layering meat on grinder sandwich.
    4. Toast Sandwich: Toast in the oven for 6-8 minutes. (Leave the top piece laying to the side so it doesn’t stick to the cheese yet.) Melting cheese on grinder sandwich.
    5. Toss and Layer Greens: In a separate bowl, toss lettuce, red onion, pepperoncini, Italian dressing, and oregano. Season with salt and pepper. Arrange salad on top of the toasted sandwich. Dollop with a bit of mayo (optional but I love it).Adding greens to sandwich.
    6. Finish: Press the top part of the focaccia over the sandwich and cut into wedges! WHOA NELLY that’s good. It’s juicy, crispy, salty, dense, and everything I want in a sandwich!Focaccia sandwich sliced on a cutting board.
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Category: Lunch
    • Method: Bake
    • Cuisine: Italian American

    Keywords: sandwich recipe, focaccia sandwich, sandwich for a crowd, Italian sandwich

    December 29, 2025

    Dinner recipes when you don't know what to cook
    Lindsay Ostrom
    Nice to meet you!

    I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.

    Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!


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  • Easy Homemade BBQ Seasoning | The Recipe Critic

    Easy Homemade BBQ Seasoning | The Recipe Critic

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

    My homemade BBQ seasoning brings bold, smoky flavor to just about anything! It’s the perfect blend of sweet, savory, and just a little kick, ready to shake onto chicken, veggies, ribs, and more.

    Overhead shot of a jar of homemade BBQ seasoning with a small wooden spoon.

    Why You’ll Want to Keep This on Hand

    • Big flavor, few ingredients: Just a few pantry spices turn into a tasty blend that you can use all BBQ season long!
    • Totally customizable: Dial up the heat or sweetness to make it your own.
    • Use it on EVERYTHING: Perfect for grilling, roasting, or seasoning snacks like popcorn and roasted nuts!

    BBQ Seasoning Ingredients

    Overhead shot of labeled ingredients.
    • Paprika: Use smoked paprika for a more smoky flavor.
    • Sugar: Brown sugar adds a sweet balance, but feel free to cut it back if you want more spice than sweet in your bbq rub.
    • Spice level: This blend’s got a little kick—skip or reduce the cayenne pepper if you’re not into the heat.

    How to Make BBQ Seasoning

    Get ready to level up your grilling game! This easy BBQ seasoning mix comes together in minutes and brings rich, smoky depth with a touch of sweetness to everything you add it to!

    1. Add Spices: In a small bowl, add paprika, brown sugar, kosher salt, chili powder, garlic powder, onion powder, black pepper, and cayenne pepper.
    2. Mix: Whisk all of the ingredients together until evenly mixed, then store in an airtight container.
    Overhead shot of all of the ingredients in piles in a bowl.
    A bowl with all of the ingredients whisked together.

    How to Store Homemade Seasoning

    This is great to have in the spice cabinet to add great flavor to so many different recipes.

    • Storing: Store your homemade seasoning in a spice jar or an airtight container in a cool, dark place.
    • How long does BBQ Seasoning Last? If you make sure it is in an airtight container, it will keep at room temperature for 1 year.

    Two steaks seasoned with homemade bbq seasoning.

    How Do I Use BBQ Seasoning?

    This spice blend is great for meat rubs, seasoning vegetables, steak, pork, shrimp, and more. Here are a few more options for you to try!

    Dinner

    Juicy Air Fryer Hamburgers

    20 minutes

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  • Marry Me Stuffed Shells Recipe (Easy, Creamy & Cheesy)

    Marry Me Stuffed Shells Recipe (Easy, Creamy & Cheesy)

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

    Marry me stuffed shells take the viral sauce you love and turn it into a cozy, baked pasta moment. Think creamy chicken-stuffed shells, melty cheese, and just enough sun-dried tomatoes for that extra swoon-worthy touch.

    Close up of the completed marry me stuffed shells dish.

    Why This Recipe Gets All the Love

    • Fan Favorite! You guys love my marry me chicken and my stuffed shells recipes, so why not combine them into one delicious dish!
    • Perfect for sharing (or leftovers): This dish is great for family dinners, potlucks, entertaining, or making ahead and freezing when you need an easy win.
    • So many ways to serve it: Pair it with a simple green salad, garlic bread, or roasted veggies, or serve it on its own and let the shells steal the show.

    Ingredients for Marry Me Stuffed Shells

    Overhead shot of the labeled marry me stuffed shells filling ingredients.Overhead shot of the labeled marry me stuffed shells filling ingredients.
    • Add Spinach: Stir 1–2 cups fresh baby spinach or 1 cup thawed, well-drained frozen spinach into the sauce during step 3 for a pop of green.
    • Cooked Chicken: Rotisserie chicken works great, but leftover shredded, chopped chicken, or canned chicken works as well.
    • Sun-Dried Tomatoes: I usually use julienne-cut sun-dried tomatoes packed in oil, but dry-packed works too. If using dry-packed, soak them in the chicken broth for 15–20 minutes, then strain and use both as directed.
    Overhead shot of the labeled marry me stuffed shells sauce ingredients.Overhead shot of the labeled marry me stuffed shells sauce ingredients.
    • Want extra sauce? Go for it! If you love a really saucy pasta, make 1½ to 2 times the sauce so there’s plenty to spoon over every shell.

    How to Make Marry Me Stuffed Shells

    My family can’t get enough of this dish. The creamy sun-dried tomato sauce is always a hit on busy weeknights. Pair it with focaccia bread for the ultimate meal.

    Shells & Filling

    1. Boil the Pasta: Preheat the oven to 375ºF. Spray a 3-quart baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a rolling boil, then cook the jumbo pasta shells according to the package directions for al dente pasta. Drain the shells and rinse them in cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent sticking.
    2. Mix the Filling Ingredients: Add the chicken, ricotta, mozzarella, parmesan, sun-dried tomatoes, Italian seasoning, salt, and pepper to a large bowl and mix until combined. Set aside.
    Jumbo shells cooking in boiling water on the stove.Jumbo shells cooking in boiling water on the stove.
    Filling ingredients added to a bowl.Filling ingredients added to a bowl.

    Sauce & Assembly

    1. Start the Sauce: Add the butter to a large skillet and melt over medium heat. Once melted, add the garlic and cook for about 30-60 seconds, until fragrant. Add flour and whisk to form a paste. 
    2. Add Broth, Cream, and Cheese: Cook for 1-2 minutes before slowly whisking in the chicken broth, cream, and parmesan until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.
    3. Add Tomatoes and Seasoning: Stir in the sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue to whisk the sauce for a few minutes until it thickens.
    4. Start Assembly: Add about ¾ of the sauce to the bottom of the prepared baking dish. 
    5. Stuff the Shells: Stuff each shell with about 2 tablespoons of the filling. Arrange the filled shells in an even layer on top of the sauce. 
    6. Bake: Spoon the remaining sauce evenly over the top of the shells. Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the marry-me stuffed shells rest for about 5 minutes before garnishing with fresh basil if desired, and serving. 
    Butter, garlic, and flour added to a skillet.Butter, garlic, and flour added to a skillet.
    Chicken broth, cream and parmesan cheese added to the butter and flour mixture.Chicken broth, cream and parmesan cheese added to the butter and flour mixture.
    Sun-dried tomatoes and seasonings added to the skillet.Sun-dried tomatoes and seasonings added to the skillet.
    Some of the sauce added to the bottom of the baking dish.Some of the sauce added to the bottom of the baking dish.
    The rest of the sauce adde to the top of the shells. The rest of the sauce adde to the top of the shells.

    Alyssa’s Recipe Tip

    Don’t overcook the shells! Whatever you do, don’t overcook the shells. Boil them 2–3 minutes less than the package says, so they don’t fall apart when you stuff them. They will finish cooking in the oven.

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    Bowl of a serving of the marry me stuffed shells.Bowl of a serving of the marry me stuffed shells.

    More Marry Me Recipes to Fall in Love With



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