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Delicious Old-Fashioned Skillet Cornbread

There’s a reason old-fashioned skillet cornbread has remained a favorite for generations. It’s simple, inexpensive, and made with ingredients you likely already have in your pantry. Baked in a hot cast-iron skillet, the cornbread develops a golden, slightly crisp crust while staying tender and moist inside.

This is the kind of recipe that works alongside so many family meals. Serve a warm slice with a pot of chili, soup, beans, or a hearty dinner, or enjoy it with a little butter and honey for a simple treat. If you’re looking for an easy, dependable cornbread recipe with that classic homemade flavor, this skillet version is one to keep handy.

Want More Bread Recipes? Here are a few of our favorites:

Ingredients for Skillet Cornbread:

• flour
• cornmeal
• sugar
• baking powder
• salt
• butter
• eggs
• milk
• oil

How to Make Skillet Cornbread:

Preheat oven to 400 F.

Place 1-2 tbsp butter into skillet and place in oven.

When butter has melted, swirl around pan to coat the bottom and sides.

Combined dry ingredients.

Combine wet ingredients

Pour wet ingredients into dry and mix until just combined.

Pour batter into hot pan.

Bake 15-20 minutes or until golden brown and toothpick inserted into the middle comes out clean.

Serve warm with butter, honey or jam.

Print

Old-Fashioned Skillet Cornbread

Light and buttery cornbread cooked until crisp on the edges in a cast iron skillet.

Course Bread

Cuisine American

Keyword cast iron skillet

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 294kcal

Equipment

• 1 Cast Iron Skillet

Ingredients

• 1 cup flour
• 3/4 cup cornmeal
• 2 tbsp sugar
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1 tbsp butter
• 2 eggs
• 1 cup milk
• 1/2 cup avocado oil or melted butter

Instructions

• Preheat oven to 400 F.
• Place 1-2 tbsp butter into skillet and place in oven.
• When butter has melted, swirl around pan to coat the bottom and sides.
• Combined dry ingredients.
• Combine wet ingredients
• Pour wet ingredients into dry and mix until just combined.
• Pour batter into hot pan.
• Bake 15-20 minutes or until golden brown and toothpick inserted into the middle comes out clean.
• Serve warm with butter, honey or jam.

Nutrition

Calories: 294kcal | Carbohydrates: 28g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 259mg | Potassium: 252mg | Fiber: 2g | Sugar: 5g | Vitamin A: 153IU | Calcium: 102mg | Iron: 1mg

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Delicious Homemade Chocolate Waffles

These homemade chocolate waffles are a fun way to make breakfast feel a little extra special without making it complicated. They’re made with simple pantry ingredients and have a rich chocolate flavor with crisp edges and a soft, tender center. Serve them with a dusting of powdered sugar, fresh berries, whipped cream, or a drizzle of maple syrup for a breakfast the whole family will enjoy.

Chocolate waffles are especially good for slow weekend mornings, birthday breakfasts, or whenever you want something a little different from the usual pancakes and eggs. The batter comes together quickly, and you can have a stack of warm chocolate waffles ready for the table in no time. They’re also easy to make ahead and freeze, so you can keep a batch on hand for an easy breakfast on busy mornings.

Want more homemade breakfast recipes? Here are a few of our favorites:

Ingredients for Chocolate Waffles:

• 1 3/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/3 cup melted butter (or neutral oil)
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips (optional)

How to Make Homemade Chocolate Waffles

Preheat your waffle iron according to manufacturer instructions.

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over mix.

Fold in mini chocolate chips, if using.

Lightly grease the waffle iron if needed, then pour in the batter and cook according to your waffle maker’s settings until the waffles are set and slightly crisp on the outside.

Serve warm topped with berries, whipped topping, and/or chocolate morsels.

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Tender and Juicy Whole Chicken in the Slow Cooker

This slow cooker whole chicken is simple enough for a busy weekday, but delicious enough to serve for Sunday dinner. With just a few basic seasonings and very little hands-on work, you can have a juicy roasted-style chicken ready for the table without needing to stand over the stove.

I love cooking a whole chicken because it gives you more than one meal for your money. Serve the chicken with mashed potatoes, sweet potatoes, green beans, or your favorite vegetables, then save the leftovers for chicken salad, sandwiches, soup, or casseroles.

Once you see how easy it is to cook a whole chicken this way, it’s an easy recipe to keep in your regular meal rotation.

Best Tips for Tender, Juicy Slow Cooker Chicken

• Use a fresh or completely thawed chicken. A frozen chicken won’t cook as evenly and isn’t recommended for the slow cooker.
• Pat the chicken dry first. Removing excess moisture helps the seasonings stick and gives the skin a better texture.
• Season generously. Don’t forget to season the cavity as well as the outside of the chicken. Simple seasonings like salt, pepper, garlic powder, onion powder, and paprika work beautifully.
• Don’t add too much liquid. The chicken will release quite a bit of its own juices as it cooks. A small amount of broth is plenty if your recipe calls for it.
• Don’t overcook it. Slow cooking is forgiving, but chicken can still become dry if left cooking far beyond the point of doneness. Use a meat thermometer to check the thickest part of the thigh.
• Cook breast-side up. This helps keep the breast meat surrounded by the chicken’s juices as it cooks.
• Let it rest before cutting. Give the chicken about 10–15 minutes to rest after removing it from the slow cooker. This helps the juices redistribute instead of running onto the cutting board.
• Want crispy skin? Finish it under the broiler. The slow cooker won’t produce crisp skin, but you can transfer the cooked chicken to a baking sheet and broil it for a few minutes until the skin is golden and crisp. Keep a close eye on it.

Want more quick and easy chicken recipes? Here are a few of our favorites:

Ingredients for Slow Cooker Whole Chicken

• whole chicken
• olive oil or melted butter
• salt
• black pepper
• smoked paprika
• garlic powder
• onion powder
• dried thyme (or Italian seasoning)
• lemon
• garlic cloves
• onion
• carrots
• celery stalks

How to Make a Whole Chicken in the Slow Cooker

Pat the chicken dry.

Combine salt, pepper, paprika, garlic powder, onion powder, and thyme in a small bowl.

Rub the chicken all over with olive oil or butter, then coat with the seasoning mix, including inside the cavity making sure you remove the bag of giblets.

Squeeze the lemon over the chicken, then place the lemon halves in the cavity.

Place the onion, garlic, carrots, and celery in the bottom of the slow cooker.

Place the chicken breast side up on top of the vegetables.

Cover and cook on low for 6–8 hours or high for 4–5 hours, until the thickest part of the thigh reaches 165°F.

For a crispy skin, transfer the cooked chicken to a baking sheet and broil for 4–5 minutes or until the skin is crispy to your liking.

Let the chicken rest for 10 minutes before carving.

Use the flavorful juices and vegetables from the slow cooker for serving or as a soup base or cook the whole pot of leftovers for chicken broth.

Print

Slow Cooker Whole Chicken

Tender, juicy chicken cooked in the slow cooker with aromatic herbs and spices that yields meat that falls off the bone and flavorful drippings perfect for gravy or soup.

Course Main Course

Keyword Slow Cooker

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 328kcal

Equipment

• 1 Slow Cooker

Ingredients

• 1 whole chicken 4–5 lbs, giblets removed
• 2 tablespoons olive oil or melted butter
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme or Italian seasoning
• 1 lemon halved
• 4 garlic cloves smashed
• 1 onion quartered
• 3 –4 carrots cut into chunks (optional)
• 3 –4 celery stalks cut into chunks (optional)

Instructions

• Pat the chicken dry.
• Combine salt, pepper, paprika, garlic powder, onion powder, and thyme in a small bowl.
• Rub the chicken all over with olive oil or butter, then coat with the seasoning mix, including inside the cavity making sure you remove the bag of giblets.
• Place the onion, garlic, carrots, and celery in the bottom of the slow cooker.
• Squeeze the lemon over the chicken, then place the lemon halves in the cavity.
• Place the chicken breast side up on top of the vegetables.
• Cover and cook on low for 6–8 hours or high for 4–5 hours, until the thickest part of the thigh reaches 165°F.
• For a crispy skin, transfer the cooked chicken to a baking sheet and broil for 4–5 minutes or until the skin is crispy to your liking.
• Let the chicken rest for 10 minutes before carving.
• Use the flavorful juices and vegetables from the slow cooker for serving or as a soup base.

Nutrition

Calories: 328kcal | Carbohydrates: 5g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 897mg | Potassium: 331mg | Fiber: 1g | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 2mg

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Pumpkin Bundt Cake

Not much makes me happier than baking festive treats in the fall and holiday season. This recipe for Pumpkin Bundt Cake is tender, warmly spiced, and full of the pumpkin flavor that we all crave this time of year.

This is the kind of recipe I love to have on hand when the weather turns cooler and pumpkin season arrives. It comes together with simple ingredients and doesn’t require any complicated decorating—just a generous dusting of powdered sugar or a simple glaze.

Slice it up and serve it with coffee, tea, or a scoop of vanilla ice cream for an easy fall treat. Also, if you’re looking for more pumpkin desserts, be sure to check out this recipes below. Happy baking friends!

Want more Pumpkin Recipes? Here are a few of our favorites:

Ingredients for Pumpkin Bundt Cake:

all-purpose flour
baking powder
baking soda
ground cinnamon
pumpkin pie spice
salt
granulated sugar
brown sugar
vegetable oil
eggs
pumpkin puree
milk
vanilla extract

How to Make Pumpkin Bundt Cake:

Preheat oven to 350°F.

Grease and flour a 10–12 cup Bundt cake pan thoroughly, making sure all crevices are coated.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

In a large bowl, whisk granulated sugar, brown sugar, and oil until well combined.

Add eggs one at a time, mixing after each addition.

Stir in pumpkin puree, milk, and vanilla until smooth.

Gradually add dry ingredients into wet ingredients, mixing just until no dry streaks remain.

Pour batter evenly into prepared Bundt pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Allow cake to cool in the pan for 15 minutes, then carefully turn out onto a wire rack to cool completely.

For the icing:
Beat the cream cheese and butter together until smooth.

Mix in the powdered sugar, maple syrup, and vanilla until creamy.

Add milk, 1 tablespoon at a time, until the glaze reaches a smooth consistency.

Drizzle over or frost the completely cooled Bundt cake as desired. Let the glaze set for about 20 minutes before slicing.

Optional Garnish: Sprinkle with chopped toasted pecans and a light dusting of cinnamon for a beautiful fall presentation.

Print

Pumpkin Bundt Cake

Moist pumpkin Bundt cake made with warm spices and real pumpkin puree with a simple glaze or dusting of powdered sugar.

Course Dessert

Cuisine American

Keyword Pumpkin

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 321kcal

Equipment

• 1 bundt pan
• 1 hand mixer

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 cup vegetable oil
• 4 large eggs
• 1 15 oz can pumpkin puree
• 1/4 cup milk
• 2 teaspoons vanilla extract

For the icing:

• 4 ounces cream cheese softened
• 2 tbsp unsalted butter softened
• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1-3 tbsp milk as needed

Instructions

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
• In a large bowl, whisk granulated sugar, brown sugar, and oil until well combined.
• Add eggs one at a time, mixing after each addition.
• Stir in pumpkin puree, milk, and vanilla until smooth.
• Gradually add dry ingredients into wet ingredients, mixing just until no dry streaks remain.
• Pour batter evenly into prepared Bundt pan and smooth the top.
• Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
• Allow cake to cool in the pan for 15 minutes, then carefully turn out onto a wire rack to cool completely.

For the Icing

• Beat the cream cheese and butter together until smooth.
• Mix in the powdered sugar, maple syrup, and vanilla until creamy.
• Add milk, 1 tablespoon at a time, until the glaze reaches a smooth consistency.
• Drizzle over or frost the completely cooled Bundt cake as desired. Let the glaze set for about 20 minutes before slicing.
• Optional Garnish: Sprinkle with chopped toasted pecans and a light dusting of cinnamon for a beautiful fall presentation.

Nutrition

Calories: 321kcal | Carbohydrates: 59g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 246mg | Potassium: 162mg | Fiber: 1g | Sugar: 38g | Vitamin A: 289IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg

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Ultimate Italian Grinder Sliders

These Italian Grinder Sliders are full of all the delicious flavors that you know and love from your local sub shop, but made at home. Soft slider rolls are piled high with savory Italian meats, melty cheese, and a creamy, tangy grinder salad, then baked until everything is warm and gooey. They have all the flavors of a classic Italian grinder in a fun, shareable little sandwich.

I love recipes like this for busy days because they come together without much fuss and are easy to serve for dinner, game day, parties, or a casual weekend lunch. The combination of crisp, creamy grinder topping with warm ham, salami, pepperoni, and melted cheese makes these sliders especially satisfying—and you can have a whole pan ready to share in no time.

Want More Slider Recipes? Here are a few of our favorites:

Ingredients for Italian Grinder Sliders:

• Hawaiian sweet rolls
• sliced deli ham
• sliced salami
• sliced pepperoni
• provolone cheese
• butter
• Italian seasoning
• garlic powder
• shredded iceberg lettuce
• mayonnaise
• red wine vinegar
• garlic powder
• dried oregano
• salt
• black pepper
• pepperoncini peppers
• finely diced red onion

How to Make the Ultimate Italian Grinder Sliders

Preheat the oven to 350°F.

Spray a baking sheet with nonstick cooking spray or use parchment paper.

Without separating the rolls, slice the entire package of Hawaiian rolls in half horizontally. Place the bottom half in the prepared baking dish.

Layer the ham, salami, pepperoni, and provolone cheese evenly over the rolls. Place the top half of the rolls over the cheese.

Combine the melted butter, Italian seasoning, and garlic powder. Brush over the tops of the rolls.

Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the tops are golden and the cheese is melted.

While the sliders bake, stir together the mayonnaise, red wine vinegar, garlic powder, oregano, salt, and pepper in a medium bowl.

Add the lettuce, pepperoncini peppers, and red onion and toss to coat.

Allow the sliders to cool for 3 to 5 minutes. Split the sliders open between the meat and add the salad mixture. Put sliders back together.

Slice into individual sliders and serve immediately.

Print

Italian Grinder Sliders

Deli meat, cheese and marinated lettuce topped with crispy seasoned bread.

Course Main Course

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 sliders

Calories 297kcal

Ingredients

• 1 package 12 count Hawaiian sweet rolls
• ¼ pound sliced deli ham
• ¼ pound sliced salami
• ¼ pound sliced pepperoni
• 8 slices provolone cheese
• 2 tablespoons butter melted
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder

Grinder Salad

• 2 cups shredded iceberg lettuce
• ¼ cup mayonnaise
• 1 tablespoon red wine vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ cup sliced pepperoncini peppers chopped
• 2 tablespoons finely diced red onion

Instructions

• Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray or use parchment paper.
• Without separating the rolls, slice the entire package of Hawaiian rolls in half horizontally. Place the bottom half in the prepared baking dish.
• Layer the ham, salami, pepperoni, and provolone cheese evenly over the rolls. Place the top half of the rolls over the cheese.
• Combine the melted butter, Italian seasoning, and garlic powder. Brush over the tops of the rolls.
• Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the tops are golden and the cheese is melted.
• While the sliders bake, stir together the mayonnaise, red wine vinegar, garlic powder, oregano, salt, and pepper in a medium bowl. Add the lettuce, pepperoncini peppers, and red onion and toss to coat.
• Allow the sliders to cool for 3 to 5 minutes. Split the sliders open between the meat and add the salad mixture. Put sliders back together.
• Slice into individual sliders and serve immediately.

Nutrition

Calories: 297kcal | Carbohydrates: 17g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 747mg | Potassium: 139mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg

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Comforting Hamburger Hashbrown Casserole

Casseroles are one of my favorite things to cook and this recipe for Hamburger Hashbrown Casserole doesn’t disappoint. It’s made with simple pantry staples like ground beef, frozen hashbrowns, cream soup, and plenty of cheese. It’s an easy casserole for busy weeknights since it uses basic ingredients and comes together quickly .

One of the best things about this recipe is how little effort it takes to put together. You can assemble everything in just a few minutes, pop it in the oven, and let it bake while you tackle the rest of your evening. Serve it with a simple green salad, steamed vegetables, or buttered rolls for a complete meal that’s filling, budget-friendly, and sure to earn a spot in your regular dinner rotation.

Want More Quick & Easy Comforting Weeknight Meals? Here are a few of our favorites:

Ingredients for Hamburger Hashbrown Casserole:

• ground beef
• onion
• cream of mushroom soup
• sour cream
• shredded cheddar cheese
• bag frozen shredded hashbrowns
• garlic powder
• black pepper
• salt
• butter

How to Make Hamburger Hashbrown Casserole

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

In a large skillet over medium heat, cook the ground beef and onion until beef is browned; drain any excess grease.

In a large bowl, combine the cooked beef, cream of mushroom soup, sour cream, 1 cup of cheddar cheese, hashbrowns, garlic powder, salt, and pepper. Mix until well combined.

Spread the mixture evenly into the prepared baking dish. Drizzle melted butter over the top and sprinkle with remaining ½ cup cheddar cheese.

Bake uncovered for 60 minutes, or until the casserole is hot and bubbly and the top is golden brown.

Let rest for 5 minutes before serving.

Print

Hamburger Hashbrown Casserole

Hashbrowns, ground beef, cream of mushroom soup, sour cream, cheese and seasonings mixed together and baked in a casserole dish until golden brown.

Course Main Course

Cuisine American

Keyword Casserole, Easy, easy dinner ideas, Quick, Easy

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 490kcal

Equipment

• 1 9x 13 baking dish

Ingredients

• 2 lbs ground beef
• 1 small onion diced
• 1 10.5 oz can cream of mushroom soup
• 1 ½ cups sour cream
• 1 ½ cups shredded cheddar cheese divided
• 1 30-32 oz bag frozen shredded hashbrowns
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons butter melted

Instructions

• Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
• In a large skillet over medium heat, cook the ground beef and onion until beef is browned; drain any excess grease.
• In a large bowl, combine the cooked beef, cream of mushroom soup, sour cream, 1 cup of cheddar cheese, hashbrowns, garlic powder, salt, and pepper. Mix until well combined.
• Spread the mixture evenly into the prepared baking dish. Drizzle melted butter over the top and sprinkle with remaining ½ cup cheddar cheese.
• Bake uncovered for 60 minutes, or until the casserole is hot and bubbly and the top is golden brown.
• Let rest for 5 minutes before serving.

Nutrition

Calories: 490kcal | Carbohydrates: 4g | Protein: 26g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 135mg | Sodium: 397mg | Potassium: 394mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 2mg

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How to Perfectly Grill Boneless Skinless Chicken Thighs

These perfectly grilled boneless, skinless chicken thighs are a great choice for feeding a crowd, meal prepping or serving at a family dinner.

With their rich flavor and naturally juicy texture, chicken thighs are much more forgiving on the grill than chicken breasts, making them a dependable choice for everything from weeknight dinners to backyard cookouts. A quick marinade of fresh lemon juice, olive oil, and a blend of savory spices adds bright flavor while helping the meat stay tender and moist.

In this recipe, I’ll show you exactly how to grill boneless skinless chicken thighs so they turn out beautifully browned on the outside and juicy on the inside every time. You’ll also find my best tips for grilling success, including how long to marinate the chicken, the ideal grill temperature, and how to avoid dry or overcooked meat.

Whether you’re serving them alongside garden-fresh vegetables, slicing them for salads, or meal-prepping for the week ahead, this easy lemon and olive oil marinade creates flavorful chicken that’s simple enough for a busy weeknight and delicious enough for a summer gathering.

Tips for the BEST Grilled Chicken Thighs:

• Marinate for at least 30 minutes, but up to 8 hours for the best flavor.
• Preheat the grill before adding the chicken to ensure good browning and prevent sticking.
• Oil the grill grates or stone lightly for easy flipping.
• Cook over medium-high heat rather than high heat to prevent burning before the inside is done.
• Use an instant-read thermometer and cook to 165°F in the thickest part.
• Let the chicken rest for 5 minutes before serving so the juices stay in the meat.
• Trim excess fat to reduce flare-ups on the grill.
• Avoid pressing down on the chicken with a spatula, which squeezes out the flavorful juices.

Want More Summer Cookout Recipes? Here are a few of our favorites:

Ingredients for Grilled Chicken Thighs

• boneless, skinless chicken thighs
• olive oil
• lemon juice
• garlic
• paprika
• dried oregano
• salt
• black pepper
• onion powder

How to Grill the Perfect Boneless Chicken Thighs:

Pat the chicken thighs dry with paper towels and place them in a bowl or zip-top bag.

In a separate small bowl, whisk together the olive oil, lemon juice, garlic, paprika, oregano, salt, pepper, and onion powder until combined.

Pour the marinade over the chicken and toss to coat evenly.

Let chicken marinate for at least 30 minutes, or up to 8 hours in the refrigerator for deeper flavor.

Preheat the grill to medium-high heat and lightly oil the grates or stone.

Remove the chicken from the marinade and let any excess drip off.

Place the chicken thighs on the grill and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F.

Remove from the grill and let the chicken rest for 5 minutes before serving to keep it juicy.

Print

How to Grill the Perfect Boneless Chicken Thighs

Boneless chicken thighs marinated in olive oil, lemon juice and spices, then grilled to perfection.

Course Main Course

Cuisine American

Keyword bbq, cookout

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinating Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 4 thighs

Calories 296kcal

Ingredients

• 1 ½ pounds boneless skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder

Instructions

• Pat the chicken thighs dry with paper towels and place them in a bowl or zip-top bag.
• In a separate small bowl, whisk together the olive oil, lemon juice, garlic, paprika, oregano, salt, pepper, and onion powder until combined.
• Pour the marinade over the chicken and toss to coat evenly.
• Let chicken marinate for at least 30 minutes, or up to 8 hours in the refrigerator for deeper flavor.
• Preheat the grill to medium-high heat and lightly oil the grates or stone.
• Remove the chicken from the marinade and let any excess drip off.
• Place the chicken thighs on the grill and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F.
• Remove from the grill and let the chicken rest for 5 minutes before serving to keep it juicy.

Notes

• Marinate for at least 30 minutes, or up to 8 hours for the best flavor.
• Preheat the grill before adding the chicken to ensure good browning and prevent sticking.
• Oil the grill grates lightly for easy flipping.
• Cook over medium-high heat rather than high heat to prevent burning before the inside is done.
• Use an instant-read thermometer and cook to 165°F in the thickest part.
• Let the chicken rest for 5 minutes before serving so the juices stay in the meat.
• Trim excess fat to reduce flare-ups on the grill.
• Avoid pressing down on the chicken with a spatula, which squeezes out the flavorful juices.

Nutrition

Calories: 296kcal | Carbohydrates: 2g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 780mg | Potassium: 670mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 308IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

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Delicious Caprese Pasta Salad

Caprese Pasta Salad is one of those simple recipes that feels perfect for just about everything. It’s fresh, easy to throw together, and works great for cookouts, potlucks, lunches, or even a quick summer dinner. The combination of juicy tomatoes, mozzarella, fresh basil, and pasta tossed in a flavorful dressing is hard to beat, especially when tomatoes are in season.

I love recipes like this because they look impressive without taking much effort. You can make it ahead of time, keep it in the fridge, and it somehow tastes even better after the flavors have had time to blend together. Serve it alongside grilled chicken, burgers, sandwiches, or enjoy a big bowl on its own for a light and satisfying meal.

What Should I Severe with Caprese Pasta Salad?

• Grilled BBQ Bacon Wrapped Chicken
• Stove Top Cream Cheese Corn
• Copycat Chick-fil-A Kale Crunch Salad
• Sparkling Basil Lemonade
• Lemon Pudding Poke Cake

Ingredients for Caprese Pasta Salad

• pasta
• cherry tomatoes
• fresh mozzarella pearls (or cubed mozzarella)
• fresh basil leaves
• olive oil
• balsamic vinegar
• garlic
• salt
• black pepper

How to Make Caprese Pasta Salad:

Cook the pasta according to package directions until al dente.

Drain and rinse under cold water to cool completely, then transfer to a large bowl.

Add the cherry tomatoes, mozzarella, and chopped basil to the cooled pasta.

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper. Pour the dressing over the pasta mixture and toss until evenly coated.

Cover and chill for at least 20 minutes before serving to let the flavors blend.

Stir gently before serving and add extra basil if desired.

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Caprese Pasta Salad

Tender pasta, tangy tomatoes and pungent basil tossed with a balsamic dressing and served cold.

Course Side Dish

Cuisine American, Italian

Prep Time 15 minutes minutes

Chill Time 20 minutes minutes

Servings 6

Calories 396kcal

Ingredients

• 12 ounces pasta rotini or bowtie work well
• 1 ½ cups cherry tomatoes halved
• 8 ounces fresh mozzarella pearls or cubed mozzarella
• ½ cup fresh basil leaves chopped
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Cook the pasta according to package directions until al dente.
• Drain and rinse under cold water to cool completely, then transfer to a large bowl.
• Add the cherry tomatoes, mozzarella, and chopped basil to the cooled pasta.
• In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper. Pour the dressing over the pasta mixture and toss until evenly coated.
• Cover and chill for at least 20 minutes before serving to let the flavors blend.
• Stir gently before serving and add extra basil if desired.

Nutrition

Calories: 396kcal | Carbohydrates: 45g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 439mg | Potassium: 248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 9mg | Calcium: 213mg | Iron: 1mg

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Blueberry Sour Cream Coffee Cake

This blueberry sour cream coffee cake is an easy homemade treat that’s perfect for breakfast, brunch, or an afternoon snack. The sour cream makes the cake soft and moist, while the blueberries add little bursts of sweetness throughout. It’s made with simple ingredients, but it turns out tasting like something special.

The buttery crumb topping adds just the right amount of sweetness and gives the cake that classic coffee cake texture everyone loves. It’s the kind of recipe that feels cozy and familiar, whether you’re serving it with coffee in the morning or setting it out for family to enjoy later in the day. If you’re looking for a dependable coffee cake recipe that’s easy to make and full of flavor, this one is a great choice.

Want More Quick and Easy Desserts? Here are a few of our favorites:

Ingredients for Blueberry Sour Cream Coffee Cake

• flour
• sugar
• butter
• eggs
• sour cream
• vanilla extract
• baking powder
• baking soda
• salt
• blueberries
• brown sugar
• cinnamon

How to Make Blueberry Sour Cream Coffee Cake

Preheat oven to 350°F and grease a 9×9-inch baking dish.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then mix in the sour cream and vanilla until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the blueberries gently.

Spread the batter evenly into the prepared baking dish.

In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon.

Pour in the melted butter and stir until crumbly.

Sprinkle evenly over the batter.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let cool slightly before slicing and serving.

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Blueberry Sour Cream Coffee Cake

This blueberry coffee cake is soft, buttery, and filled with juicy berries, finished with a simple crumb topping.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 364kcal

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups fresh or frozen blueberries

Crumb Topping

• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• ¼ cup unsalted butter melted

Instructions

• Preheat oven to 350°F and grease a 9×9-inch baking dish.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then mix in the sour cream and vanilla until smooth.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the blueberries gently.
• Spread the batter evenly into the prepared baking dish.
• In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon.
• Pour in the melted butter and stir until crumbly.
• Sprinkle evenly over the batter.
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool slightly before slicing and serving.

Nutrition

Calories: 364kcal | Carbohydrates: 51g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 163mg | Potassium: 127mg | Fiber: 1g | Sugar: 30g | Vitamin A: 527IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg

The post Blueberry Sour Cream Coffee Cake appeared first on Graceful Little Honey Bee.

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Quick Easy and Delicious Cream Cheese Chicken Enchiladas

Some recipes just make life easier, and these cream cheese chicken enchiladas are one of those dependable, comforting meals you’ll come back to again and again.

They’re creamy, flavorful, and come together without a lot of fuss—perfect for busy weeknights or when you want something warm and satisfying on the table. Using simple ingredients and cooked chicken, this dish is a great way to stretch what you have while still making something that feels a little special.

What I love most about this recipe is how adaptable it is. You can use leftover chicken, adjust the spices to your taste, and even tuck in a few extra vegetables if you have them on hand.

Baked until bubbly and lightly golden on top, these enchiladas are the kind of meal that brings everyone to the table without complaints—and usually with requests for seconds. If you want more quick and easy dinner ideas then be sure to check out the recipes below and have a great day friends!

Want More Quick and Easy Dinner Recipes? Here are a few of our favorites:

Ingredients for Cream Cheese Chicken Enchiladas:

• shredded chicken
• cream cheese
• sour cream
• Monterey Jack cheese
• cheddar cheese
• garlic powder
• onion powder
• salt
• red or green enchilada sauce
• flour tortillas

How to Make Cream Cheese Chicken Enchiladas:

Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.

In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1/2 cup of the Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, and salt.

Stir until the mixture is well combined and creamy.

Spread a few spoonfuls of enchilada sauce across the bottom of the baking dish.

Spoon the chicken mixture evenly into the tortillas, roll them tightly, and place them seam-side down in the dish.

Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining Monterey Jack cheese.

Bake uncovered for 25 to 30 minutes or until heated through and the cheese is melted.

Let them rest for about 5 minutes before serving, then top with your choice of garnishes.

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Cream Cheese Chicken Enchiladas

Chicken and cream cheese stuffed tortillas topped with enchilada sauce and cheese then baked in the oven until bubbly and golden brown.

Course Main Course

Cuisine American, Mexican

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 481kcal

Ingredients

• 2 cups cooked shredded chicken
• 8 oz cream cheese softened
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese divided
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1 10 oz can red or green enchilada sauce
• 8 tortillas

Instructions

• Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
• In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1/2 cup of the Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, and salt.
• Stir until the mixture is well combined and creamy.
• Spread a few spoonfuls of enchilada sauce across the bottom of the baking dish.
• Spoon the chicken mixture evenly into the tortillas, roll them tightly, and place them seam-side down in the dish.
• Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining Monterey Jack cheese.
• Bake uncovered for 25 to 30 minutes or until heated through and the cheese is melted.
• Let them rest for about 5 minutes before serving, then top with your choice of garnishes.

Nutrition

Calories: 481kcal | Carbohydrates: 23g | Protein: 25g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 111mg | Sodium: 824mg | Potassium: 258mg | Fiber: 1g | Sugar: 4g | Vitamin A: 886IU | Vitamin C: 0.2mg | Calcium: 328mg | Iron: 2mg

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