1. Blackstone Chicken Yakisoba

This is the recipe I reach for when I need to use up whatever vegetables are lingering in the crisper drawer. Tender chicken, fresh veggies, and a deeply flavorful sauce all come together on the griddle in about 30 minutes. The high heat gives everything that perfect slight char you just can't replicate on a regular stovetop.

View Recipe →

2. Blackstone Chicken Pad See Ew

This is one of my all-time favorite Thai dishes, and the Blackstone gets you closer to that smoky, restaurant-quality result than anything else I've tried at home. Wide rice noodles, tender chicken, and a savory-sweet umami sauce that somehow works for picky eaters AND people who love bold flavors. It's a budget-friendly win that I make on repeat.

View Recipe →

3. Blackstone Chicken Fajitas

Fajitas at home used to be a disappointment - the stove never got hot enough to develop that char, and they just didn't taste like the ones from our favorite Mexican restaurant. The Blackstone completely changed that. It gets SO hot and stays there, which is exactly what you need to blister the peppers and get that sizzle going.

View Recipe →

4. Blackstone Bacon Cheeseburger

There's a big difference between a good burger and a GREAT burger, and cooking on the flat top is a huge part of what gets you there. The even heat creates a beautiful crust on the patty while you toast the buns and crisp up the bacon right alongside it. Simple, fast, and absolutely worth it.

View Recipe →

5. Blackstone Pork Tenderloin Teriyaki

Let the pork marinate during the day, fire up the griddle at dinnertime, and you've got a meal that looks way more impressive than the effort it took. The high heat sears the medallions beautifully and the homemade teriyaki glaze gets glossy and sticky in all the right ways. Serve it over rice with some stir-fried vegetables and dinner is done.

View Recipe →

6. Blackstone Chicken and Broccoli Alfredo

A saucy pasta dish probably isn't the first thing that comes to mind for griddle cooking, but I'm here to tell you it absolutely works. The chicken and broccoli cook right on the flat top while a rich, homemade alfredo sauce comes together with butter, cream, and garlic. My kids were looking for leftovers the next day - and there weren't any.

View Recipe →

7. Blackstone Smashed Chicken Parmesan Sandwich

This one honestly should be on a restaurant menu somewhere - it is THAT good. Ground chicken mixed with parmesan and Italian seasoning gets smashed onto the griddle with a panko coating that crisps up perfectly. All the flavors of classic chicken parm in a handheld sandwich that's incredibly easy to pull off.

View Recipe →

8. Blackstone Steak Sandwich

Steak sandwiches are one of my favorite meals, and making them on the griddle takes them to a whole new level. The flat top gives the steak a gorgeous, even sear while you toast the buns right next to it - no extra pans, no extra mess. Hearty, flavorful, and on the table fast.

View Recipe →

1. Smoked Whole Chicken

If you aren't smoking whole chickens on your pellet grill yet, you are missing out on the easiest meal prep of your life. I love starting this low and slow to soak up all that wood-fired flavor, then cranking the heat at the end so the skin gets perfectly crisp. It's a total showstopper for a weekend cookout, and the leftovers make the best sandwiches.

View Recipe →

2. Grilled Chicken Thighs

Chicken thighs are my absolute favorite cut because they are so forgiving and almost impossible to dry out. I toss these on the grill with a generous coating of my favorite roasted chicken rub, and they come out juicy and packed with flavor every single time. It's a budget-friendly cookout staple that never disappoints.

View Recipe →

3. Brined Smoked and Fried Chicken

I am borderline obsessed with this recipe because it combines three of my favorite techniques: brining, smoking, and frying. It takes a little extra time, but that first bite of crunchy, smoky, juicy chicken will make you forget all about the effort. This is the ultimate flex for your next backyard gathering.

View Recipe →

4. Smoked Chicken Breast

Chicken breasts get a bad rap for being dry, but a quick brine and a trip to the smoker changes everything. I keep a batch of these in the fridge all week for easy lunches, but they are just as perfect sliced up for a casual backyard taco bar. The smoke adds a layer of flavor that totally transforms this basic cut.

View Recipe →

5. Italian Marinated Grilled Chicken

When I find a big pack of bone-in chicken pieces on sale, this is exactly what I make. The marinade tenderizes the meat and infuses it with so much zesty, herbaceous flavor, while the high heat of the grill gives you that gorgeous crispy skin. It's a classic, crowd-pleasing recipe that pairs perfectly with pasta salad.

View Recipe →

6. Breaded Smoked and Fried Chicken Wings

We are huge wing fans in my house, and this method is an absolute game-changer. I smoke them first to get that deep wood-fired taste, then give them a light breading and a quick fry for the ultimate crunch. Serve these at your next cookout and watch them disappear in record time.

View Recipe →

7. Grilled Blackened Chicken Breasts

If you want big, bold flavor without spending hours prepping, this blackened chicken is your answer. I coat these generously in Cajun seasoning and grill them hot and fast for a spicy, flavorful crust. They are stupid-good on their own, or sliced over a big summer salad.

View Recipe →

8. Smoked Chicken Thighs

Dark meat on the smoker is a match made in heaven, and these thighs prove it. I let them roll low and slow to build up that beautiful smoke ring, then finish them in a hot cast-iron skillet to crisp up the skin. It's the best of both worlds and an absolute must for your next BBQ.

View Recipe →

9. Garlic Parmesan Smoked Wings

If you love garlic bread as much as I do, these wings are going to be your new obsession. I smoke them until tender, crisp them up, and then toss them in a rich, buttery garlic parmesan sauce. They are messy, decadent, and exactly what a backyard cookout needs.

View Recipe →

10. Traeger Marry Me Chicken Thighs

I was a little late to the 'Marry Me' chicken trend, but doing it on the pellet grill makes up for lost time. The bone-in thighs get a great sear before simmering in a creamy, garlicky sun-dried tomato sauce right on the grill. It's comfort food meets outdoor cooking, and it is phenomenal.

View Recipe →

11. Grilled Greek Chicken

This is one of my favorite ways to prep bone-in chicken for a crowd. The bright, lemony Greek marinade keeps everything incredibly moist, and the grill adds that perfect char. It's fresh, flavorful, and practically begs to be served with a big scoop of tzatziki.

View Recipe →

12. Crispy Blackstone Chicken Wings

Don't want to fire up the deep fryer? Your griddle is the secret to amazing wings. I throw these on the Blackstone with a little oil, and the flat top gives them an unbelievable crust without the hassle of a pot of hot grease. They are fast, easy, and perfect for a casual patio dinner.

View Recipe →

Smoked Honey BBQ Baked Beans

These homemade baked beans are sweet, smoky, and built just for cookouts where the side dish gets just as much attention as the main.

We start with a quick honey BBQ sauce made from tomato sauce, mustard, brown sugar, BBQ rub, apple cider vinegar, and dry hard cider, then they head to the smoker with white beans and bacon.

The Traeger does the rest, giving the sauce time to thicken and pick up a bit of smoke, the natural way. Keep that liquid smoke far away from me, please. If I was in charge, it would be illegal.

This is a great recipe for ribs, burgers, brisket, pulled pork, or any backyard meal where you need something hearty, simple, and crowd-friendly.

Why You'll Love This Recipe

• Big BBQ Flavor - Honey, brown sugar, mustard, vinegar, and BBQ rub create a rich sauce that tastes like it cooked much longer than it did.
• Easy Pellet Grill Side - The Traeger adds smoke and steady heat with very little hands-on work.
• Great For Feeding A Group - Beans are budget-friendly, filling, and easy to scale up for larger gatherings.
• Flexible Cook Time - Smoke until the sauce thickens to your liking, then thin it with more hard cider if needed.
• Bacon In Every Bite - Cooked crumbled bacon adds savory flavor and a little texture throughout the dish.

Try my original Smoked Baked Beans!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Tomato Sauce - Creates the base of the BBQ sauce and gives the beans body, acidity, and a smooth texture.
• Honey - Adds natural sweetness and helps the sauce turn glossy as it cooks down.
• Apple Cider Vinegar - Brings tang and balance, cutting through the sweetness from the honey and brown sugar.
• Yellow Mustard - Adds a mild sharp flavor that works well in BBQ sauces and baked bean recipes.
• Brown Sugar - Deepens the sweetness and gives the sauce a richer, more classic baked bean flavor.
• Dry Hard Apple Cider - Adds apple flavor, light acidity, and enough liquid to help the beans smoke without drying out.
• BBQ Rub - I usually use my OWYD Spicy Pork Rub or our Everything Rub in this. Both work great! If you don't have either of those (yet), you can use whatever your current favorite BBQ rub is.
• Onion - Optional, but adds some great flavor! Don't worry, they cook fully so there won't be distinct onion "crunch" for the "I pretend to hate onions" folks.
• Jalapeno - Also optional, but really tasty if you like your beans with a kick!
• White Beans - Mild, creamy beans that soak up sauce well. Navy beans, great northern beans, or cannellini beans all work.
• Bacon - Adds salty, smoky flavor and a hearty bite. Cook it crisp before stirring it into the beans.

How about Smoked Baked Beans with Brisket?

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Preheat The Traeger - Set your Traeger to 300°F and let it preheat fully.
2. Mix The Sauce - Whisk together tomato sauce, honey, apple cider vinegar, yellow mustard, brown sugar, BBQ rub, and dry hard cider until smooth.
3. Add Beans And Bacon - Gently stir in the drained white beans and cooked crumbled bacon.
4. Transfer To A Grill-Safe Dish - Pour the mixture into an 8x8 high-sided grill-safe baking dish or another similar-sized pan.
5. Smoke Until Thickened - Smoke for 1 ½ to 2 hours, stirring every 30 minutes. Remove once the sauce has thickened. For a longer smoke, add more hard cider as needed to loosen the sauce.

Try my meaty Spicy Cowboy Beans!

Recipe FAQ

We love Dr. Pepper Baked Beans!

More Incredible BBQ Sides

• Traeger Hash Brown Casserole
• Smoked Boursin Mashed Potatoes
• Traeger Smoked Sweet Potatoes
• Traeger Roasted Fingerling Potatoes
• Smoked Potato Salad
• Traeger Cheddar Garlic Butter Swim Biscuits

Pin For Later

Chicken Artichoke Pasta

This recipe is a great choice when you want something creamy but not too heavy or complicated. The marinated vegetables add lots of flavor, and the prosecco ties everything together.

Season the chicken with salt, garlic, onion powder, and Greek Freak seasoning, then brown it in butter and olive oil. This creates a savory base and leaves lots of flavor in the pan for the sauce.

Cream, spinach, and feta add richness, color, and a tangy kick to the pasta. You can use any pasta shape, but short types like penne, rigatoni, or farfalle work especially well.

Why You'll Love This Dish

• Big Flavor: Artichokes, sun-dried tomatoes, garlic, and feta make this pasta bold and savory.
• Creamy Sauce: Cream and pasta water create a smooth sauce that covers the noodles.
• Great For Weeknights: Cook the chicken and sauce while the pasta boils to save time.
• Easy To Adjust: Change the pasta shape, add extra spinach, or sprinkle more feta on top.
• Company-Worthy: This dish looks and tastes special, but it is easy to make.

Try my Greek Pasta Salad, too!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Chicken Breasts - Lean, mild chicken pairs well with the creamy sauce and Greek-style seasoning. Slice the breasts into thin cutlets so they cook fast and evenly.
• Salt - Seasons the chicken and helps bring out the flavor of the sauce.
• Onion Powder - Adds savory flavor without chopped onion.
• Garlic Powder - Gives the chicken a well-rounded garlic flavor before fresh garlic goes into the sauce.
• Greek Freak Seasoning - Adds herbs, spices, and Greek-inspired flavor. Use your favorite Greek seasoning blend if needed.
• Butter - Helps brown the chicken and adds richness to the pan sauce.
• Olive Oil - Helps prevent the butter from browning too quickly and adds a classic Mediterranean flavor.
• Marinated Artichoke Hearts - Add tang, texture, and savory flavor. Be sure to drain them before adding to the skillet.
• Marinated Sun-Dried Tomatoes - Give the dish a strong tomato flavor and a chewy texture. Drain them well before cooking.
• Garlic - Fresh minced garlic gives the sauce a bold, aromatic base.
• Sun-Dried Tomato Paste - Deepens the tomato flavor.
• Baby Spinach - Wilts quickly into the pasta and adds a pop of color.
• Prosecco - Deglazes the pan and adds a touch of acidity. You can use dry white wine instead if you prefer.
• Better Than Bouillon Chicken Base - Adds rich chicken flavor to the sauce.
• Cream - Makes the sauce smooth and rich.
• Feta Cheese - Brings a salty, tangy finish that is perfect with the artichokes and sun-dried tomatoes.
• Pasta - Use one pound of your favorite pasta. Penne, rigatoni, linguine, or farfalle are all good choices.

Try my Traeger Artichoke Dip!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Prep & Season
   Season both sides with salt, onion powder, garlic powder, and Greek Freak seasoning.
2. Cook The Pasta
   Bring a large pot of salted water to a boil. Cook the pasta following the package directions until al dente. Before draining, save one cup of pasta water. While the pasta cooks, start preparing the chicken and sauce.
3. Brown The Chicken
   Heat butter and olive oil in a large skillet over medium or medium-high heat. Add the chicken and cook until it is browned outside and cooked through. Take the chicken out of the skillet and set it aside.
4. Cook The Artichokes And Tomatoes
   Add the drained artichoke hearts and sun-dried tomatoes to the skillet. Cook for 2 to 3 minutes. Stir in the minced garlic and sun-dried tomato paste, and cook for another 1 to 2 minutes.
5. Build The Sauce
   Pour in the prosecco and scrape up any browned bits from the bottom of the skillet. Stir in the Better Than Bouillon chicken base until it dissolves. Let the mixture simmer for 4 to 5 minutes, or until it reduces a bit.
6. Add The Cream And Spinach
   Lower the heat to medium-low. Stir in the cream and baby spinach. Cook until the spinach wilts and the sauce thickens slightly.
7. Combine Everything
   Put the chicken back in the skillet. Add the drained pasta and toss until everything is coated. Add the reserved pasta water a little at a time if the sauce needs to be loosened.
8. Finish And Serve
   Taste and adjust the seasoning if needed. Serve hot and sprinkle feta cheese on top.

Try my Traeger Marry Me Chicken!

Recipe Tips

• Use thin chicken cutlets so they cook quickly and stay tender. Thick pieces take longer to cook and might brown too much before the center is done.
• Save some pasta water before draining. The starchy water helps the sauce stick to the noodles and keeps the pasta from drying out.
• Add the feta at the end, rather than mixing it into the sauce while cooking. This keeps the dish's tangy flavor fresh and improves its texture

Recipe FAQ

Try Traeger Creamy Chicken Pasta!

Serve This With

• Garlic Bread: Perfect for soaking up any extra creamy sauce left on your plate.
• Caesar Salad: Crisp romaine and tangy dressing go well with the rich pasta.
• Roasted Broccolini: A simple veggie side that pairs nicely with the creamy sauce.
• Grilled Asparagus: A quick side that keeps the meal fresh and balanced.

Pin For Later

Maggiano's Chicken Marsala Recipe

Chicken Marsala is one of my all-time favorite meals. Not only is it delicious, but it is relatively easy to make, too. If you're cooking from a crowd, frying the chicken can get a little tedious and make some additional time since you'll be frying in batches, but for a date-night in for 2 this recipe is about as close to perfect as you can get.

If you want to serve this like Maggiano's does, serve it with a pile of Aglio e Olio. Pictured, you see it with Brown Butter Mizithra Pasta, because that's the way I prefer it.

Why You'll Love This Dish

• Rich Skillet Sauce: Marsala wine, chicken broth, butter, and mushrooms cook together into a savory sauce that coats the chicken beautifully.
• Great For Guests: The finished dish feels special, but the cooking process is still practical for a home kitchen.
• Brown Butter Pasta Included: The pasta is not an afterthought. It has nutty butter and cheese for extra flavor.
• Big Mushroom Flavor: Cremini mushrooms add depth and pair naturally with the Marsala sauce.
• Flexible Cheese Finish: Parmigiano Reggiano gives a classic salty bite, and mizithra adds a slightly sharper finish.

Try with my Garlic Bread Sticks!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Chicken Breasts, Pounded And Cut Into Cutlets - Thin cutlets cook faster and brown more evenly. Pounding the chicken helps create tender pieces that fit nicely in the skillet.
• Cremini Mushrooms, Sliced - Cremini mushrooms bring an earthy flavor and firm texture. They brown well and give the sauce more depth than plain white mushrooms.
• Green Onions, Chopped - Green onions add mild onion flavor and a little freshness to the mushroom mixture. They cook quickly, so they go in near the end of the mushroom step.
• Flour - Flour coats the chicken lightly, helping it brown and giving the sauce a little body once everything simmers together.
• Ground Marjoram - Marjoram has a mild herbal flavor that works well with chicken and mushrooms. It adds warmth without taking over the sauce.
• Ground Thyme - Thyme brings an earthy, savory note that fits naturally into Marsala sauce and poultry dishes.
• Salt - Salt seasons the flour coating and helps bring out the flavor of the chicken, mushrooms, and sauce.
• White Pepper - White pepper adds gentle heat and blends smoothly into the flour mixture. Black pepper can work too, but it has a stronger flavor.
• Butter, Divided - Butter is used for browning the mushrooms, cooking the chicken, building the sauce, and making the brown butter pasta. It gives the whole dish a rich finish.
• Vegetable Oil, Divided - Vegetable oil helps keep the butter from burning during browning. It has a neutral flavor and works well for skillet cooking.
• Dry Marsala Wine - Dry Marsala gives the sauce its signature savory, lightly sweet flavor. Sweet Marsala can make the sauce taste too sugary.
• Chicken Broth - Chicken broth stretches the sauce and adds savory flavor. Use a good broth since it plays a big role in the final taste.
• Salt, To Taste - A final pinch of salt lets you adjust the sauce after it reduces and the flavors concentrate.
• Parmigiano Reggiano Or Mizithra Cheese - Parmigiano Reggiano adds a salty, nutty finish. Mizithra is firmer and tangier, and it works especially well with browned butter.
• Pasta - Pasta turns this into a complete meal. Long noodles, short pasta, or egg noodles all work with the brown butter and cheese.

Have a Caesar Salad, too!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Prep The Chicken: Pound the chicken breasts thin, then cut them into cutlets.
2. Cook The Mushrooms: Brown the mushrooms in butter and oil, then stir in the green onions near the end. Remove the mushrooms from the pan and set aside.

3. Brown The Chicken: Coat the cutlets in seasoned flour and brown them in batches.

4. Make The Sauce: Deglaze the pan with Marsala, add broth, then simmer the chicken with the mushrooms and onions in the sauce.

5. Finish The Pasta: Cook the pasta, toss it with browned butter and cheese, then serve it with the chicken and sauce.

Try my Caesar Vinaigrette with this!

Recipe FAQ

Try with Garlic Mashed Potatoes!

Pin For Later

Smoked Artichoke Dip Biscuits

Smoked Artichoke Dip is one of my favorite party appetizers. It is easy to throw together, and everyone loves it. If you have leftover dip, this is a great way to use it up. If you don't, I've included a small-batch version of my dip so you can still whip up this recipe.

These work well for parties, appetizer boards, tailgating menus, and casual family nights.

You can keep the recipe mild and classic, or change it up with spinach, jalapeños, smoked cream cheese, or a different melting cheese. (Try pepper jack for a kick!) The base recipe is flexible and forgiving.

Why You'll Love This Dish

• Easy To Make - Refrigerated biscuits keep the prep simple and cut down on hands-on work.
• Great Party Food - These are easy to grab, easy to serve, and don't need utensils.
• Scaled For One Can Of Biscuits - The filling amount is sized for 8 biscuits, so there isn't a big batch of extra dip.
• Creamy And Cheesy - Cream cheese, mozzarella, parmesan, sour cream, and mayo make the filling rich and smooth.
• Oven Or Pellet Grill Friendly - Bake them indoors or cook them on a pellet grill for a lightly smoky finish.
• Easy To Change Up - Add spinach, jalapeños, bacon, or smoked cream cheese to make them your own.

Try my Artichoke Dip Pinwheels!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Refrigerated Biscuits - One 8-count can makes this recipe quick and practical. Standard biscuits work well, but flaky-layer biscuits can be used if you pinch the seams closed tightly.
• Cream Cheese - Gives the filling its creamy base and helps hold everything together. Let it soften first so it mixes smoothly with the other ingredients.
• Sour Cream - Adds tang and loosens the cream cheese enough to make the filling spoonable. Greek yogurt can work in a pinch.
• Mayonnaise - Adds richness and helps the filling bake up creamy. Use a good-quality mayo since it contributes flavor.
• Canned Artichoke Hearts - Bring the signature artichoke dip flavor. Drain them well and chop them finely so each biscuit gets plenty of filling without large pieces tearing the dough.
• Mozzarella Cheese - Melts smoothly and gives the filling a stretchy, cheesy texture. Monterey Jack is a good substitute.
• Parmesan Cheese - Adds salty, savory depth to both the filling and topping. Freshly grated parmesan gives the best texture.
• Garlic - Fresh minced garlic adds a sharper, deeper flavor than garlic powder alone.
• Garlic Powder - Rounds out the garlic flavor and seasons the filling evenly.
• Salt - Brings the cheese, artichokes, and dough together. Use a light hand since parmesan already adds saltiness.
• Black Pepper - Adds a little bite to balance the creamy filling.
• Butter - Brushed over the tops before baking to help the biscuits brown and taste richer.
• Parsley - Optional, but it adds a fresh finish and makes the biscuit bites look ready for the table.

Try my Spinach Artichoke Dip!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Prep The Oven And Pan - Preheat the oven or pellet grill to 375°F. Lightly grease a muffin tin or line a baking sheet with parchment paper.
2. Mix The Filling - Stir together softened cream cheese, sour cream, mayonnaise, chopped artichoke hearts, mozzarella, parmesan, minced garlic, garlic powder, salt, and pepper.
3. Fill The Biscuits - Separate the biscuits and flatten each one into a 4-inch round. Spoon a heaping tablespoon of filling into the center of each biscuit.
4. Seal And Top - Pull the dough edges up around the filling and pinch closed. Place seam-side down, then brush with melted butter and sprinkle with parmesan.
5. Bake And Serve - Bake for 15-18 minutes, or until the biscuits are golden brown and cooked through. Let them cool for 5 minutes before serving.

Try Biscuit Pizza Poppers!

Pin For Later

Chicken Bacon Ranch Puff Pastry Pockets

My house currently has a borderline "problem" with ranch dressing. I'm talking, we go through one large bottle a WEEK sometime, and I have issues keeping it stocked in my fridge. Maybe that comes with the territory with a houseful of teens and pre-teens, or maybe we've just raised them right, but either way, it is a thing. One of my kids puts ranch on their corn dogs. I'm not kidding.

I've been on a kick making stuff with puff pastry lately, and when I found myself with some leftover chicken and bacon in the fridge, the classic chicken/bacon/ranch combo immediately came to mind.

You're going to love how easy these are to throw together. Make them in your Traeger or in the oven, either way they'll be delicious!

Why You'll Love This Dish

• Quick To Make: Ready in about 30 minutes with cooked chicken and thawed puff pastry.
• Great For Leftovers: A smart way to use leftover chicken, bacon, or shredded cheese.
• Kid-Friendly: Familiar ranch, chicken, bacon, and cheese flavors make these easy to love.
• Traeger Or Oven Friendly: Cook them on a pellet grill for a light smoky note or bake them indoors.
• Party Ready: Cut them smaller after baking for a simple appetizer tray.

Try with my Protein Ranch!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Puff Pastry - The flaky crust for the hot pockets. Keep it cold but thawed enough to roll, and work quickly so the layers bake up crisp.
• Cooked Chicken - The main filling ingredient. Diced rotisserie chicken, leftover smoked chicken, or grilled chicken all work well.
• Cooked Bacon - Adds smoky, salty flavor and a little texture. Cook it crisp, then chop it before mixing.
• Shredded Cheddar Cheese - Melts into the filling and gives the hot pockets a sharp, cheesy bite. Colby Jack or pepper jack can be used.
• Ranch Dressing - Binds the filling and brings creamy herb flavor. Use your favorite bottled ranch or homemade ranch.
• Egg - Used for the egg wash, which helps the pastry brown.
• Water - Thins the egg wash so it brushes on smoothly.
• Poppy Seeds - Add a light crunch and a finished bakery-style look. Sesame seeds can be used instead.

Try my Ham and Cheese Hot Pocket!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Preheat The Grill Or Oven - Preheat your Traeger or oven to 400°F.
2. Prepare The Bottom Pastry Layer - Roll one sheet of thawed puff pastry on parchment paper until it stretches about an inch larger. Mark four rectangles without cutting them apart yet.
3. Warm The Filling - Heat diced chicken and bacon in a skillet for 3 to 4 minutes. Stir in ranch dressing, reduce the heat to low, and warm the mixture through.
4. Fill And Seal The Pockets - Spoon the chicken mixture onto the pastry rectangles, add cheddar, and leave about 1 inch around each edge. Brush the edges with egg wash, top with the second rolled pastry sheet, and seal well.
5. Bake Until Golden - Cut steam slits in the tops, brush with egg wash, sprinkle with poppy seeds, then cut into four pockets. Bake on a parchment-lined baking sheet until puffed and golden, rotating the pan if needed.

Use Leftover Smoked Chicken!

Pin For Later

Stovetop Steak Fajitas Recipe

When I go out to Mexican, if they don't have those platters of fajitas that sizzle and smoke all the way to the table and make a whole spectacle out of themselves, I don't want 'em. The smell, the experience, all of it. I'm here for it. But...I don't always want to spend $24+ on one plate, plus drinks, tax, tip, and forget it if the rest of the family is with me. That's half a week of groceries down the drain for one meal. Lately we've been saving those food dollars and limiting our eating out to special occasions (or quick lunches with just my husband and I), but that doesn't mean I don't still get a hankering for those fajitas.

It turns out fajitas are pretty simple to make at home. I may not have that smokey, sizzling platter coming at me, but I can have all the rest of it, and for a fraction of the cost.

Why You'll Love This Recipe

• It Is So Simple: This recipe is so easy to make, and you probably have most of the ingredients already.
• This Recipe Is Fast, Too: These fajitas are on the table in about 30 minutes. Perfect for weeknight dinners or a busy Sunday.
• Customizable: Like 'em spicy? Add some jalapeno powder. Prefer mild? Adjust accordingly.

Serve with our Smoked Salsa!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Steak - We prefer flank or skirt steak, but any well-marbled steak will work!
• Onion - I like using yellow onions or sweet onions, but white onions are more traditional. Follow your heart.
• Bell Peppers - Personally (and I'm in the minority) I think that green peppers should be illegal, so I use yellow, orange, and red only.
• Fajita Seasoning - You can use a pre-made store-bought seasoning blend, or whip up one of your own. My Homemade Taco Seasoning works well, and so does my Spicy Pork Rub (pick up a jar! It is good on more than just pork!)
• Oil - Avocado oil is the best for fajitas. It has a high smoke point and neutral flavor.
• Tortillas - Corn or flour, but make sure to heat them up in a skillet before serving.
• Fixings - Sour cream, avocado, and guacamole all are great here. I like some chopped cilantro, too.

Try my Traeger Steak Fajitas, too!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Prep - Slice your steak, onions, and peppers. Get your tortillas heated and put into a tortilla warmer or wrap in foil and place in a warm oven.
2. Season - Season your steak liberally and make sure all the pieces are well-coated.
3. Cook Steak - Put a large skillet over high heat on the stovetop. Cast iron works really well for fajitas, but a non-stick will work, too. Let it preheat for a couple of minutes, and then add the oil. Once the oil gets hot and shimmery, add the beef.
   
   Cook until browned, but not cooked all the way through. Remove to a platter and cover with foil to keep warm.
4. Cook Vegetables - Next, cook the vegetables until they are crisp-tender.
5. Enjoy - Put everything on a big platter and set your family lose!

Try with our Smoked Salsa Verde!

Pin For Later

Cheesy Rotini Bake Recipe

Pasta is on our menu pretty regularly, and this recipe is one of my favorites. You can use leftover spaghetti sauce, or make it entirely homemade. This is also a great one to make for easy meal prep, as the leftovers reheat really well.

Why You'll Love This Dish

• Big Family Appeal - This is a classic baked pasta dinner with flavors most people already love.
• Straightforward Prep - The sauce is simple, the pasta is easy to handle, and the oven does the finishing work.
• Great For Leftovers - It reheats nicely for lunch or a second dinner later in the week.
• Pantry-Friendly - Most of the ingredients are easy staples you may already have on hand.
• Cheesy And Hearty - Mozzarella brings the stretch, parmesan adds savory depth, and the beef makes it filling.
• Easy To Customize - You can tweak the sauce texture, change the cheese blend, or add extra herbs to fit your taste.

Get all of my Pasta Recipes!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Lean Ground Beef - Brings hearty flavor and plenty of substance to the sauce. Ground turkey or Italian sausage can work if you want a different profile.
• Salt - Seasons the beef and helps build a fuller overall flavor.
• Black Pepper - Adds mild heat and balance without taking over the dish.
• Garlic Powder - Gives the meat mixture a steady garlic base that spreads through the sauce.
• Onion Powder - Adds savory depth and rounds out the seasoning blend.
• Fresh Garlic - Brings sharper, fresher garlic flavor than powdered garlic alone.
• Yellow Onion - Adds sweetness and body to the sauce as it cooks down.
• Extra Virgin Olive Oil - Helps carry the flavors and gives the sauce a richer finish.
• San Marzano Tomatoes - Give the sauce a deeper tomato taste and a smoother, more balanced feel.
• Crushed Tomatoes Or Tomato Sauce - Crushed tomatoes give more texture. Tomato sauce makes the bake a bit smoother.
• Italian Seasoning - Adds the familiar herb note that ties the whole dish together.
• Sugar, Optional - Helps soften sharp tomato acidity if needed.
• Baking Soda, Optional - A small pinch can mellow acidic tomatoes and smooth out the sauce.
• Rotini Pasta - The spiral shape grabs sauce and cheese really well, making it a strong pick for baked pasta.
• Shredded Mozzarella Cheese - Melts into that gooey top layer that makes baked pasta so satisfying.
• Shredded Parmesan Cheese - Adds salty, nutty depth and helps the cheese topping taste fuller.

Try my Spaghetti and Meatballs!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Brown The Beef - Cook the ground beef with salt, pepper, garlic powder, onion powder, minced garlic, and diced onion until browned and fragrant. Drain any excess fat.
2. Build The Sauce - Stir in the olive oil, San Marzano tomatoes, crushed tomatoes or tomato sauce, and Italian seasoning. Add the sugar and baking soda if needed, then simmer gently.
3. Cook The Pasta - Boil the rotini in well-salted water until slightly under al dente. Drain so it can finish cooking in the oven.
4. Assemble The Bake - Mix the pasta with the sauce and transfer it to a large baking dish. Top evenly with mozzarella and parmesan.
5. Bake Until Hot And Bubbly - Bake at 350°F for 20 to 30 minutes, until the casserole is heated through and the cheese is melted and bubbling.

Try my Chicken Alfredo Bake, too!

Recipe FAQ

Try my Aglio e Olio!

Serve This With...

• Grilled Garlic Bread
• Traeger Bread Sticks
• Focaccia Bread
• Creamy Caesar Salad or salad with Caesar Vinaigrette

Cheese Tortellini and Meat Sauce

Pin For Later

Verde Chicken Street Tacos

One of the best parts of this recipe is how little it needs to feel complete. The chicken brings the main flavor, the tortillas hold everything together, and the onion and cilantro add the sharp, fresh contrast that street tacos are known for. That balance keeps the tacos from feeling too heavy, which makes them great for weeknights and casual entertaining.

There is plenty of room to change things up. Swap chicken thighs for a richer bite, add a squeeze of lime for brightness, or put out salsa verde, pickled onions, radishes, or cotija for more texture and flavor. You can keep them simple or dress them up depending on who is coming to dinner.

Why You'll Love This Recipe

• Big Flavor From A Short Ingredient List - The rub uses pantry-friendly spices and still gives the chicken a bold, memorable finish.
• Great For Grilling Season - Everything comes together on the grill, which keeps cleanup easy and the kitchen cooler.
• Easy To Scale Up - This recipe works well for family dinner, weekend guests, or a backyard taco bar.
• Customizable At The Table - Keep it classic with onion and cilantro or set out extra toppings for everyone to build their own tacos.
• Fast Enough For Weeknights - Once the chicken is seasoned, the cooking process moves quickly.

Use my Verde Rub Recipe!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Jalapeño Powder - Brings dry heat and a peppery bite without adding extra moisture. Chili powder or ground green chile seasoning can work in its place.
• Mexican Oregano Powder - Adds an earthy, slightly citrusy note that fits taco seasoning blends really well. Regular oregano can be used if that is what you have.
• Garlic Powder - Gives the rub savory depth and spreads evenly over the chicken for consistent flavor in every piece.
• Onion Powder - Rounds out the seasoning and supports the sharp fresh onion used for topping the tacos.
• Flaked Salt - Seasons the chicken and helps the spice mix taste balanced. Kosher salt is a good stand-in.
• Cumin - Adds warmth and a familiar taco-house flavor that ties the spice blend together.
• Boneless Skinless Chicken Breasts - Lean, easy to grill, and quick to slice for tacos. Boneless skinless thighs are a strong substitute if you want a richer texture.
• Small Corn Tortillas - The classic base for street tacos. They bring a little chew and corn flavor that flour tortillas do not quite match.
• White Onion - Sharp, crisp, and traditional for taco toppings. It cuts through the richness of the grilled chicken.
• Cilantro - Fresh and bright, with that unmistakable taco shop finish. Flat-leaf parsley can step in for cilantro skeptics.
• Hot Sauce - Adds extra heat and acidity at the table so everyone can season their tacos how they like.

Featuring my Verde Chicken Breasts!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Preheat The Grill - Heat your grill to 375°F so the chicken cooks evenly and gets good color without burning the rub.
2. Mix The Verde Rub - Stir together the jalapeño powder, Mexican oregano powder, garlic powder, onion powder, flaked salt, and cumin.
3. Prep And Season The Chicken - Trim the chicken breasts, cut them into evenly sized pieces, and coat them well with the rub.
4. Grill The Chicken And Warm The Tortillas - Grill the chicken for 6 to 8 minutes per side, or until it reaches 162°F internally. During the last several minutes, warm the corn tortillas in a sealed foil packet on the grill.
5. Rest, Slice, And Build The Tacos - Let the chicken rest under foil for at least 5 minutes, slice it, then divide it among the warm tortillas and top with onion, cilantro, and hot sauce.

Make some Smoked Verde Salsa!

Recipe FAQ

Have some Smoked Tomatillo Salsa!

Serve This With...

• Homemade Guacamole
• Cilantro Lime Rice
• Mexican Rice
• Cilantro Lime Crema

More Taco Recipes

• Smoked Tenderloin Tacos
• Grilled Al Pastor Tacos with Pork Tenderloin
• Smoked Shredded Rump Roast Tacos
• Smoked Chicken Tacos
• Grilled Rockfish Tacos with Garlic Lime Sauce
• Air Fryer Fish Tacos
• Braised Beef Shank Tacos

Pin For Later

Verde Grilled Chicken Breast Recipe

The homemade verde rub is what sets this apart from basic grilled chicken. It gives the meat a savory, herby flavor that feels fresh and bright without turning the recipe into a long project. This kind of chicken is great served with potatoes and vegetables, sliced over a salad, tucked into wraps, or piled into tacos or enchiladas.

One of the best things about this recipe is how flexible it is. You can keep it exactly as written for a clean, simple dinner, or build on it with sauces, toppings, and sides that fit the rest of your menu. It's a practical recipe, but it still feels like something you'll look forward to making again.

Why You'll Love This Dish

• Short Ingredient List - You only need chicken breasts and verde rub, which keeps prep easy and grocery shopping simple.
• Fast On The Grill - Thin, even cutlets cook quickly, making this a great pick for busy evenings.
• Great For Meal Prep - The cooked chicken holds up well for lunches, salads, wraps, and rice bowls.
• Easy To Pair With Sides - It fits potatoes, pasta salad, grilled vegetables, rice, or a crisp green salad.
• Big Flavor Without Extra Work - The rub adds plenty of character without marinades, breading, or a long prep session.

Try my Smoked Salsa Verde!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Boneless Skinless Chicken Breasts - A lean, versatile protein that cooks quickly on the grill. Cutting the breasts into even cutlets helps them stay tender and cook more evenly. Chicken thighs can work too if you want a richer result.
• Verde Rub - This seasoning brings the main flavor to the dish, adding savory, herby, bright notes that wake up mild chicken breasts. Any green herb-forward seasoning blend can step in if needed, or you can mix your own with dried herbs, garlic, onion, salt, and a little citrusy punch.

Try in our Smoked Chicken Tacos!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Preheat The Grill - Heat your grill to 350°F so the grates are hot and ready for even cooking.
2. Prep The Chicken - Trim off any excess fat, then cut the chicken breasts into even-thickness cutlets.
3. Season Generously - Coat the chicken well with the verde rub on all sides.
4. Grill The Chicken - Place the cutlets directly on the grates and cook for 8 to 10 minutes. Flip and cook for 6 to 8 minutes more.
5. Rest And Serve - Pull the chicken at 160°F to 162°F, tent with foil, and rest for 5 minutes before serving.

Serve with Homemade Guacamole!

Recipe FAQ

Make some Cilantro Lime Rice!

Pin For Later