Simply Scratch

Baja Chicken Chili

Laurie McNamara — Wed, 07 Oct 2026 14:17:40 +0000

This Baja Chicken Chili is so easy, delicious and spicy! Tender cooked chicken, sweet corn, black and pinto beans, diced green chiles and jalapeños in a creamy fire-roasted tomato sauce. Yields about 9 (1½ cup) servings.

Love a good spicy chili?

Me too! A few weeks ago I was having lunch with my family at a local diner and ordered their baja chicken soup and half a sandwich. It was so good! And sparked inspiration for a chili – because it definitely was a cross between the two (in my opinion). In this version, chicken breasts are poached with onions and garlic, beans, sweet corn, green chiles and jalapeños in a fire-roasted tomato sauce. Once cooked, shred the chicken and add back into the pot with freshly squeezed lime juice and greek yogurt. So simple.

And since I love a plethora of toppings on my chili, I added a dollop of greek yogurt, shredded cheddar cheese, crunchy tortilla strips and minced cilantro. SO freaking good! And perfect for this time of year.

To Make This Baja Chicken Chili You Will Need:

olive oil – Or you can substitute with avocado oil.
yellow onion – Adds a sweet and subtle onion flavor.
garlic – Adds distinct punchy flavor.
pinto beans – I like to use canned for ease.
black beans – I like to use canned for ease.
diced green chile peppers (canned) – I use one (4-ounce) can of mild.
diced jalapeños (canned) – I use one (4-ounce) can.
sweet corn – Use fresh or frozen sweet corn.
crushed fire-roasted tomatoes – Fire-roasted tomatoes adds additional flavor to this recipe, however, regular can be substituted.
boneless skinless chicken breasts – You’ll need 2 pounds.
baja seasoning – I like to use my homemade Baja seasoning.
low-sodium chicken broth – Or low-sodium chicken bone broth. Use homemade or store-bought.
lime juice – Adds acidity and bright citrus flavor.
plain whole milk greek yogurt – Lends creaminess to the chili.

for serving:

plain whole milk greek yogurt
grated sharp cheddar cheese
chopped fresh cilantro
sliced fresh jalapeño
tortilla chips or strips
diced avocado
hot sauce
lime wedges

Rinse and drain 1 can of into beans and then smash with a potato masher or fork and set aside. This will add more thickness to the chili. Then rinse and drain the remaining cans of pinto and black beans.

Build The Chili:

Heat a large dutch oven or soup pot over medium-high heat, add 2 tablespoons olive oil and 1 large yellow onion (that has been diced) with a pinch of kosher salt.

Stir and cook until soft and translucent and the edges starting to brown. Add in 4 cloves finely chopped garlic, stir and cook for 1 minute.

Next add in the smashed pinto beans, whole pinto and black beans, 1 cup sweet corn, 1 (4 ounce) can each of diced green chile peppers and jalapeños, and 14 ounces crushed fire-roasted tomatoes.

Add in 2 pounds boneless skinless chicken breasts and 3 tablespoons baja seasoning.

Lastly, pour in 4 cups of low-sodium chicken broth or low-sodium chicken bone broth.

Stir to incorporate. With the lid askew, bring to a boil. Once boiling, uncover and reduce heat to simmer and cook the chicken 20 to 25 minutes.

Once the chicken is fully cooked, use tongs to remove the chicken breasts and transfer to a cutting board. Use forks to shred the chicken.

Add the shredded cooked chicken back into the pot along with the juice of 1 lime and 2/3 cup plain whole milk greek yogurt.

Note: Low-fat or fat-free greek yogurt will separate and curdle in the chili.

Taste and season with kosher salt (around 2 teaspoons, more or less to taste) and lots of freshly ground black pepper.

Ladle chili into bowls and top with your favorite chili toppings.

Additional toppings for Baja Chicken Chili:

plain whole milk greek yogurt
sharp cheddar cheese
chopped cilantro
tortilla strips or chips
sliced jalapeno
lime juice (wedges)
hot sauce
diced avocado

Can You Make This In the Slow Cooker?

Yes! Sauté onion (in a skillet or directly in your slow cooker if it has the sauté capability) until soft and translucent. Add in the garlic and cook 1 minute. Then add that in with the beans, corn, chiles, jalapeños, tomatoes, chicken, seasoning and broth to your slow cooker. Stir, cover and cook on low for about 6 to 8 hours. Once the chicken is cooked, turn off the heat to your slow cooker and shred the chicken on a cutting board. Add the chicken back in and stir in lime juice and greek yogurt. Taste and season with salt and pepper.

How To Store Homemade Chili:

Transfer the chili to bowl or bowls that has an air-tight lid. Allow the chili cool uncovered. The chili doesn’t have to be completely cold, just not hot or extremely warm as it can negatively affect the food surrounding it in the fridge.

How Long Can Chili Last In the Fridge?

If stored properly Chili will last for 4 to 5 days in the fridge.

Can you Freeze Chili?

Yes! Follow the below steps for freezing chili!

How long does Chili last in the freezer?

Store chili in the freezer for up to 3 to 6 months.

How To Freeze Chili And Reheat Later:

COOL: It’s always best to make sure the chili is has cooled before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
PORTION: Once cooled, divide chili into portions, leaving room for expansion. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
FLATTEN: After you’ve portioned out the chili, lay flat on a rimmed baking sheet and freeze for a few hours. Like how I did it in this post.
STORE: Now you can stack the flat frozen chili portions vertically or horizontally saving so much freezer space.
REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.

For More Chili Recipes Click Here!

Enjoy! And if you give this Baja Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Baja Chicken Chili

This Baja Chicken Chili is so easy, delicious and spicy! Tender cooked chicken, sweet corn black and pinto beans, diced green chiles and jalapeños in a creamy fire-roasted tomato sauce.

This recipe will serve about 9 (1½ cup) servings.

Course Mains & Entrees, Soups, Stews & Chilis

Cuisine American

Keyword baja, chicken, dinner recipe, easy recipe, fall recipe, one pot, poultry, slow cooker, spicy

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 330kcal

Author Laurie McNamara

Equipment

Ingredients

2 tablespoons olive oil or use avocado oil
1 large yellow onion diced
4 cloves garlic finely chopped
2 cans pinto beans rinsed and drained, 1 can smashed well
1 can black beans rinsed and drained
1 cup sweet corn fresh or frozen
4 ounces diced green chiles canned
4 ounces diced jalapeños canned
14 ounces crushed fire-roasted tomatoes
2 pounds boneless skinless chicken breasts
3 tablespoons homemade baja seasoning
4 cups low-sodium chicken broth or low-sodium chicken bone broth
1 medium lime juiced, about 2 tablespoons
1/2 cup plain whole milk greek yogurt
kosher salt to taste
freshly ground black pepper to taste

OPTIONAL CHILI TOPPINGS:

plain whole milk greek yogurt or sour cream
sharp cheddar cheese freshly grated
chopped cilantro
diced avocado
fresh jalapeño slices
tortilla strips or tortilla chips
hot sauce
lime wedges

US Customary - Metric

Instructions

Rinse and drain 1 can of into beans and then smash with a potato masher or fork and set aside. Rinse and drain the remaining cans of pinto and black beans.
Heat a large dutch oven or soup pot over medium-high heat, add olive oil and diced yellow onion with a pinch of kosher salt. Stir and cook until soft and translucent and the edges starting to brown. Add in garlic, stir and cook for 1 minute.
Next add in the smashed pinto beans, (rinsed and drained) whole pinto and black beans, sweet corn, green chiles and jalapeños, and crushed fire-roasted tomatoes. Add in 2 pounds boneless skinless chicken breasts and baja seasoning. Lastly, pour in chicken broth . Stir to incorporate. With the lid askew, bring to a boil. Once boiling, uncover and reduce heat to simmer and cook the chicken 20 to 25 minutes.
Once the chicken is fully cooked, use tongs to remove the chicken breasts and transfer to a cutting board. Use forks to shred the chicken. Add the shredded cooked chicken back into the pot along with the lime juice and greek yogurt. Stir well.

Low-fat or fat-free greek yogurt will separate and curdle in the chili.

Taste and season with kosher salt (around 2 to 2½ teaspoons, more or less to taste) and lots of freshly ground black pepper.
Ladle chili into bowls and serve with desired toppings.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: The nutritional information provided is for the chili and does NOT include any toppings or serving suggestions.

Nutrition

Honey Butter Glazed Cornbread

Laurie McNamara — Mon, 05 Oct 2026 04:00:49 +0000

This Honey Butter Glazed Cornbread is a savory cornbread with a simple honey butter poured over top. Perfect with chili, pulled pork or jambalaya! Yields 10 servings.

Love a sweet and savory cornbread recipe? This. Is. It.

A super simple buttermilk cornbread batter is poured into a hot skillet, baked and then immediately drizzled with a honey butter mixture. This cornbread recipe is tender, moist and has so much flavor! I’ve even done a half honey and half maple version and it’s just as delicious.

Click Here For More Cornbread Recipes!

To Make This Honey Butter Glazed Cornbread You Will Need:

unsalted butter – Used for greasing the pan.
yellow cornmeal – Use fine ground or for a chewier texture, use medium ground.
unbleached all-purpose flour – Is needed so the texture of the cornbread and isn’t too crumbly.
baking powder – Create lightness in the batter, which makes the cornbread rise and gives them a fluffy crumb. Avoid baking powder with aluminum.
baking soda – Creates a gas while baking which helps the cornbread rise.
fine salt – Enhances the flavor of the cornbread. Use sea salt or pink himalayan.
buttermilk – Adds richness and flavor and keeps the cornbread moist.
eggs – These bind all of the ingredients together to create structure and texture of the cornbread.
honey – Lends sweetness and flavor.
unsalted butter (melted) – Lends richness and flavor.

for the honey butter glaze:

salted butter (melted)
honey – I’ve also made this with a mixture of both honey and maple syrup.

Pace a 10-inch skillet in your oven and then preheat your oven to 425℉ (or 220℃).

Combine the Dry Ingredients:

In a mixing bowl, measure and add in 1 cup (fine or medium ground) corn meal, 3/4 cup unbleached all-purpose flour, 1½ teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Stir until combined.

Combine The Wet Ingredients:

In a separate bowl (or 4-cup liquid measuring cup) add 1½ cups buttermilk, 2 large eggs and 2 tablespoons honey.

Whisk or stir well to combine.

Pour in the wet ingredients into the bowl with the dry ingredients.

Whisk until just combined.

Lastly, pour in 6 tablespoons melted unsalted butter.

Stirring until incorporated.

Once the oven and skillet have preheated, wearing oven mitts, carefully remove the skillet and add in 2 tablespoons unsalted butter. Swirl the pan to coat the bottom.

Pour the cornbread batter into the hot skillet and then bake on the middle rack for 16 to 18 minutes or until a tester comes back clean with a few crumbs attached.

Make The Honey Butter:

Meanwhile, melt 2 tablespoons of salted butter and add in 2 tablespoons honey. Stir well to combine.

Once the cornbread has baked, remove and immediately pour the honey butter over top.

I wish you could smell this!

Once cooled, cut the glazed cornbread into pieces.

And serve with your favorite meal like chili, pulled pork or thanksgiving dinner!

Enjoy! And if you give this Honey Butter Glazed Cornbread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Glazed Cornbread

This Honey Butter Glazed Cornbread is a savory cornbread with a simple honey butter poured over top. Perfect with chili, pulled pork or jambalaya! Yields 10 servings.

Course Breads & Baked Goods

Cuisine American

Keyword corn meal, cornbread, honey, maple syrup

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 259kcal

Author Laurie McNamara

Equipment

Finex 10" Cast Iron Skillet

Ingredients

2 tablespoons unsalted butter (not melted) for skillet

FOR THE CORNBREAD:

1 cup cornmeal fine for medium ground
3/4 cups unbleached all-purpose flour
1½ tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1½ cups buttermilk
2 large eggs
2 tablespoons honey
6 tablespoons unsalted butter

FOR THE HONEY BUTTER:

2 tablespoons salted butter melted
2 tablespoons honey

US Customary - Metric

Instructions

Pace a 10-inch skillet in your oven and then preheat your oven to 425℉ (or 220℃).

MAKE THE CORNBREAD:

In a mixing bowl, measure and add in (fine or medium ground) corn meal, unbleached all-purpose flour, baking powder, baking soda and fine salt. Stir until combined.
In a separate bowl (or 4-cup liquid measuring cup) add buttermilk, eggs and honey. Whisk well to combine.
Pour in the wet ingredients into the bowl with the dry ingredients and whisk until just combined. Lastly, pour in (6 tablespoons) melted unsalted butter. Stirring until incorporated.
Once the oven and skillet have preheated, wearing oven mitts, carefully remove the skillet and add in 2 tablespoons unsalted butter. Swirl the pan to coat the bottom. Pour the cornbread batter into the hot skillet and then bake on the middle rack for 16 to 18 minutes or until a tester comes back clean with a few crumbs attached.

MAKE THE HONEY BUTTER:

Melt 2 tablespoons of salted butter and add in 2 tablespoons honey. Stir well to combine. Once the cornbread has baked, remove and immediately pour the honey butter over top.
Let cool slightly before slicing and serving.

Notes

Nutrition

This recipe was originally posted on March 6, 2013 and has been updated with clear and concise instructions, new photography and helpful information.

Old Fashioned Apple Cake

Laurie McNamara — Sat, 03 Oct 2026 14:51:34 +0000

This Old Fashioned Apple Cake tastes like fall! A simple cinnamon cake studded with diced honeycrisp apples is served with a warm vanilla butter sauce. Yields 8 to 12 servings.

Nothing says fall like an Old Fashioned Apple Cake!

I adore cake. And what I adore even more is a cake that is baked in a single pan and doesn’t require frosting. In this cozy fall cake, honeycrisp apples stud a simple yet scrumptious cinnamon cake and is served with a warm vanilla butter sauce. You could also serve this cake warm with a scoop of vanilla or butter pecan ice cream and then drizzle the butter sauce over top.

Either way, it’s to die for.

To Make This Old Fashioned Apple Cake You Will Need:

for the cake:

unbleached all-purpose flour – Gives structure to the cake.
baking soda – Creates a gas while baking which helps the cake rise.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
fine salt – Use either sea salt or pink himalayan.
granulated sugar (white) – Adds sweetness and flavor.
unsweetened apple sauce – Adds moisture without added fat.
extra light olive oil – Or another neutral flavorless oil meant for baking.
eggs – Adds richness and flavor.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
honeycrisp apples – A balanced mix of honey-like sweetness and mild tartness. Or use Granny Smith, pink lady or Jonagold.

for the butter sauce:

unsalted butter – Adds richness and flavor and is the base of the sauce.
light brown sugar – Lends sweetness, subtle caramel-like flavor and gives the brownies a fudgy texture.
heavy cream – Adds richness and creaminess.
vanilla bean paste – Or substitute with pure vanilla extract.

Preheat your oven to 350°F (or 180°C).

Grease a 9×13 or 2-quart oven-safe baking dish.

In a bowl, measure and add 2 cups unbleached all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon and 1/2 teaspoon fine salt.

Whisk to combine.

In a separate bowl, preferably with a spout, measure and add 1½ cups granulated white sugar, 1/4 cup unsweetened applesauce, 1/4 cup extra light olive oil, 2 large eggs and 2 teaspoons pure vanilla extract.

Whisk well to combine.

Pour the wet ingredients into the dry.

Switch over to a rubber spatula and mix until just about combined.

Lastly add in 4 cups diced honeycrisp apples (or use Granny Smith, pink lady or jonagold).

Then gently fold to combine.

Transfer to the prepared pan and bake on the middle rack of your preheated oven and bake for 35 to 40 minutes or until the middle is set. A tester/toothpick should come back clean after inserted into the middle.

Remove and let cool slightly.

Make The Vanilla Butter Sauce:

In a skillet, add 6 tablespoons of unsalted butter and heat over medium low.

Once melted, measure and add 3/4 cup light brown sugar.

Whisk while the sugar melts into the butter. It will be separated at first but will eventually come together.

Once combined, whisk in 1/3 cup heavy cream.

Lastly, remove off of the heat and add in 1 teaspoon vanilla bean paste or pure vanilla extract.

Stir to combine.

NOTE: The warmer the sauce the thinner it will be and will thicken as it cools.

Serve the slightly warm cake with the vanilla butter sauce.

Alternatively, you could also serve this with a scoop of vanilla or butter pecan ice cream and then drizzle the butter sauce over top.

Click Here For More Apple Recipes!

And check out my other Old Fashioned recipes here!

Enjoy! And if you give this Old Fashioned Apple Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Old Fashioned Apple Cake

This Old Fashioned Apple Cake tastes like fall! A simple cinnamon cake studded with diced honeycrisp apples is served with a warm vanilla butter sauce.

Course Desserts & Sweet Treats

Cuisine American

Keyword apple, apple cake, baking, cake, easy recipe, fall baking

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 355kcal

Author Laurie McNamara

Ingredients

FOR THE CAKE:

2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon fine salt
1½ cups granulated (white) sugar
1/4 cup unsweetened apple sauce
1/4 cup extra light olive oil
2 large eggs
2 teaspoons pure vanilla extract

FOR THE VANILLA BUTTER SAUCE:

6 tablespoons unsalted butter
3/4 cup light brown sugar
1/3 cup heavy cream
1 teaspoon vanilla bean paste or pure vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 350°F (or 180°C).
Grease a 9×13 or 2-quart oven-safe baking dish.
In a bowl, measure and add flour, baking soda, ground cinnamon and fine salt. Whisk to combine.
In a separate bowl, preferably with a spout, measure and add sugar, unsweetened applesauce, oil, eggs and vanilla. Whisk well to combine.
Pour the wet ingredients into the dry. Switch over to a rubber spatula and mix until just about combined. Lastly add in the diced apples. Then gently fold to combine.
Transfer to the prepared pan and bake on the middle rack of your preheated oven and bake for 35 to 40 minutes or until the middle is set. A tester/toothpick should come back clean after inserted into the middle. Remove and let cool slightly.

MAKE THE VANILLA BUTTER SAUCE:

In a skillet, add unsalted butter and heat over medium low. Once melted, measure and add light brown sugar. Whisk while the sugar melts into the butter. It will seem separated at first but will eventually come together. Once combined, whisk in heavy cream. Lastly, remove off of the heat and add vanilla bean paste or pure vanilla extract. Stir to combine.
Serve the slightly warm cake with or without ice cream and drizzled with the vanilla butter sauce.

The warmer the sauce the thinner it will be and will thicken as it cools.

Notes

Nutrition

Honey Roasted Carrot Salad

Laurie McNamara — Wed, 30 Sep 2026 18:01:37 +0000

This Honey Roasted Carrot Salad is so delicious and bursting with flavor. Honey roasted carrots are combined with crumbed feta, pickled red onions, chopped pistachios, pomegranate arils, fresh herbs and tossed in a pomegranate vinaigrette. Yields 6 servings.

I love salads like this.

Colorful, texture rich, and filled with goodies. Kind of like the bottom of a salad bowl where the toppings have collected in the last of the dressing. It’s the best part of any salad honestly. In this cozy fall salad, honey roasted carrots are tossed with pickled red onions, chopped pistachios, pomegranate arils, crumbed feta cheese and fresh herbs before being tossed in a pomegranate pistachio vinaigrette. The end result is a warm-ish earthy salad that’s a little sweet, a little tangy and herby. Its magic.

Perfect as a side or add leftover roasted chicken or protein of your choice and make it a main dish.

To Make This Honey Roasted Carrot Salad You Will Need:

for the dressing:

pomegranate molasses – Lends tart, sour, and fruity flavor with a deep, rich background of sweetness.
dijon mustard – Adds flavor and helps emulsify the dressing.
garlic paste – Lends distinct punchy flavor.
kosher salt – Enhances the flavors in the dressing.
freshly ground black pepper – For distinct bite and flavor.
lemon juice – Adds bright and acidic citrus flavor.
pistachio oil – Or substitute with olive oil.

for the salad:

carrots – Use carrots some one similar in size to ensure even roasting.
avocado oil – Or an oil safe for high temperature cooking.
garlic paste – Adds distinct punchy flavor.
honey – Lends sweetness and adds sticky texture to the carrots when roasted.
kosher salt – Enhances the flavors in the dressing.
freshly ground black pepper – For distinct bite and flavor.
pickled red onion – Adds tangy, slightly sweet onion flavor.
feta cheese – Or substitute with crumbled goat cheese.
pistachios – Adds crunch and a mild earthy flavor.
pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
mint – Mint brings a bright, bold flavor.
parsley – Adds a pop of color and herbaceous flavor.
chives – Adds mild fresh onion flavor.

Make The Carrots:

Preheat your oven to 375°F (or 190°C).

Peel and roll cut 2 pounds carrots and add to a baking dish. Drizzle with 2 tablespoon olive oil or avocado oil, 2 tablespoons honey, 1 tablespoon garlic paste (or grated fresh), 3/4 teaspoon kosher salt and lots of freshly ground black pepper – about 1/2 teaspoon.

WHAT IS A ROLL CUT?

A roll cut or oblique cut, is a technique where you cut food (typically done with long vegetables like: carrots, parsnips and zucchini) in way in which it gives the food two angled sides. This method promotes even cooking/roasting and visual appeal when served!

Toss well to coat and roast on the middle rack of your preheated oven for 35 to 45 minutes or until the carrots are fork tender. Toss half way through roasting.

For caramelized edges, remove the pan and preheat your ovens broiler on high. Use oven mitts to move the oven rack just below the heating element. Broil the carrots 2 to 3 minutes – watch carefully to avoid burning. Remove and let cool.

Make The Dressing:

In a bowl or liquid measuring cup measure and add 1 tablespoon pomegranate molasses, 1 teaspoon dijon mustard, 1 teaspoon garlic paste (or grated fresh), juice from a small to medium lemon – about 2 tablespoons, 3 tablespoons pistachio oil (or use olive oil), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Whisk well to combine and set off to the side.

Build The Salad:

Once the carrots are cool slightly, transfer to a large mixing bowl. Add in 1/2 cup of feta cheese, 2 ounces pickled red onions, 1/3 cup chopped pistachios, 1/3 cup pomegranate arils, and 1½ tablespoons chopped fresh parsley, mint and chives.

Toss to combine.

Quickly whisk the dressing again before pouring it over top of the salad.

Tossing once more.

Transfer to a serving dish and sprinkle with chopped fresh herbs and a little freshly ground black pepper.

So pretty and so so delicious. I love salads like this and I hope you do too!

Click Here For More Salad Recipes!

Enjoy! And if you give this Honey Roasted Carrot Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Honey Roasted Carrot Salad

Servings servings

Calories 283kcal

Author Laurie McNamara

Ingredients

FOR THE DRESSING:

1 tablespoon pomegranate molasses
1 teaspoon dijon mustard
1 teaspoon garlic paste or use freshly grated garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small lemon juiced (about 2 tablespoons)
3 tablespoons pistachio oil or use olive oil

FOR THE SALAD:

2 pounds carrots peeled and roll cut
2 tablespoons avocado oil or an oil safe for high temp cooking
2 tablespoons honey
1 tablespoon garlic paste or use freshly grated garlic
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces pickled red onions more or less to taste
1/2 cup feta cheese or goat cheese
1/3 cup pomegranate arils
1/3 cup chopped pistachios
1½ tablespoons chopped fresh mint
1½ tablespoons chopped fresh parsley
1½ tablespoons snipped fresh chives

US Customary - Metric

Instructions

MAKE THE CARROTS:

Preheat your oven to 375°F (or 190°C).
Peel and roll cut the carrots and add to a baking dish. Drizzle with avocado oil, honey, garlic paste (or grated fresh), kosher salt and freshly ground black pepper. Toss well to coat and roast on the middle rack of your preheated oven for 35 to 45 minutes or until the carrots are fork tender. Toss half way through roasting.
For caramelized edges, remove the pan and preheat your ovens broiler on high. Use oven mitts to move the oven rack just below the heating element. Broil the carrots 2 to 3 minutes – watch carefully to avoid burning. Remove and let cool.

MAKE THE VINAIGRETTE:

In a bowl or liquid measuring cup measure and add 1 tablespoon pomegranate molasses, 1 teaspoon dijon mustard, 1 teaspoon garlic paste (or grated fresh), lemon juice, pistachio oil (or use olive oil), kosher salt. Whisk well to combine and set off to the side.

BUILD THE SALAD:

Once the carrots are cool slightly, transfer to a large mixing bowl. Add in feta cheese, pickled red onions, pistachios, pomegranate arils, parsley, mint and chives. Toss to combine. Quickly whisk the dressing again before pouring it over top of the salad and giving the salad one more toss.
Transfer to a serving dish and sprinkle with chopped fresh herbs and a little freshly ground black pepper.

Notes

Nutrition

Sweet Corn and Potato Chowder

Laurie McNamara — Mon, 28 Sep 2026 14:16:46 +0000

This Sweet Corn and Potato Chowder is the perfect soup when transitioning from summer into fall. In it, sweet corn, diced gold potatoes are in creamy, corn milk and cheddar infused chowder. Serve topped with crispy bacon and snipped fresh chives. Yields about 8 servings.

I love soup season.

Most of you know this about me already. The moment the air drops below 70°F I’m making soup at least once a week. Truth be told, I probably could live off of soup and soup alone during the colder Michigan months. Soup is typically easy, soul warming and nourishing. And this soup is no exception. It’s the perfect soup when transitioning from summer into fall. The summer sweet corn in combination with potatoes, bacon and fresh chives is the perfect nod to summer yet meanwhile embracing fall.

Serve with sliced or torn sourdough, or your favorite grilled cheese sandwich.

To Make This Sweet Corn and Potato Chowder You Will Need:

sweet corn – Adds pops of texture and sweet flavor.
center cut bacon – Much leaner than regular bacon.
butter – Lends fat for sautéing while also adding richness to the soup.
yellow onion – Adds a sweet and subtle onion flavor to the soup.
flour – Aids in thickening the soup.
low-sodium chicken broth – Use homemade or store-bought.
heavy cream (not pictured!)- Lends richness and creaminess.
gold potatoes – Once cooked it yields a buttery, creamy texture that’s slightly earthy and sweet.
sharp cheddar cheese (freshly grated) – Gives the soup delicious cheddar flavor.
kosher salt – Enhances the flavors in the recipe.
freshly ground black pepper – Adds distinct bite and flavor.
chives (fresh) – Adds a pop color and mild fresh onion flavor.

Prep The Sweet Corn:

Using a sharp knife, slice the kernels off of 6 ears of corn. Don’t discard the corn cobs just yet, you are going to simmer them in the soup to extract the corn milk.

Cook The Bacon:

In a large 6 to 7-quart dutch oven add 6 slices of diced center cut bacon.

Heat over medium-low heat and cook until crispy.

Once the bacon is crispy, use a slotted spoon to remove and transfer to a paper towel lined plate.

Build The Soup:

To the bacon grease add 2 tablespoons butter, a medium diced yellow onion with a pinch of kosher salt.

Stir and cook until soft, translucent and golden around the edges.

Next, sprinkle in 1/3 cup of unbleached all-purpose flour.

Stir and cook 2 minutes.

While stirring, pour in 1 cup of heavy cream, stir until incorporated.

Next stir in 6 cups of low-sodium chicken broth.

Add in 1¼ pounds chopped gold potatoes.

Add in the corn cobs.

Bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook 15 to 20 minutes or until the potatoes are tender.

Remove the cobs before adding in the corn kernes and 1 cup freshly shredded/grated sharp cheddar cheese.

Stir in 1/3 of the crispy cooked bacon.

Then lastly, taste and season with about 2 to 2½ teaspoons of kosher salt and about 1/2 teaspoon freshly ground black pepper – more or less to taste.

Ladle soup into bowls and serve with a little of the reserved bacon, snipped fresh chives and extra freshly ground black pepper.

I also like to serve it with a grilled cheese sandwich or torn sourdough bread.

If you find your soup is still too thin you can do a couple of things:

simmer the chowder for longer (uncovered).
add more cheese to the soup.
mash the potatoes with a potato masher and stir.
make a cornstarch slurry and stir into simmering soup.

Click Here For More Soup Recipes!

Enjoy! And if you give this Sweet Corn and Potato Chowder recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Sweet Corn and Potato Chowder

Course Soups, Stews & Chilis

Cuisine American

Keyword chowder, fall recipes, potato, summer recipe, sweet corn

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 293kcal

Author Laurie McNamara

Equipment

Staub - 7 quart Cast Iron Round Cocotte

Ingredients

6 ears sweet corn kernels cut off and cobs reserved
6 slices center cut bacon diced small
2 tablespoons butter
1 medium yellow onion diced
1/3 cup unbleached all-purpose flour
1 cup heavy cream
6 cups low-sodium chicken broth or more as needed
1¼ pounds gold potatoes diced
1 cup sharp cheddar freshly grated
snipped chives for serving

US Customary - Metric

Instructions

Using a sharp knife, slice the kernels off the ears of corn. Don’t discard the corn cobs just yet, you are going to simmer them in the soup to extract the corn milk.
In a large 6 to 7-quart dutch oven, add the diced bacon. Heat over medium to medium-low, stirring and cooking until crispy. Use a slotted spoon to remove and transfer bacon to a paper towel lined plate - leaving the fat in the pot.
To the bacon fat, add butter and onion. Stir and cook until the onions are soft and translucent, about 8 to 10 minutes. Add flour, stir and cook 2 minutes. Stir while you pour in heavy cream, continue to stir until it begins to thicken. Pour in broth and stir some more.
Next, add the potatoes and corn cobs. Increase the heat to hight and bring to a boil. Once boiling, reduce heat to a simmer. Cook for 15 to 20 minutes or until the potatoes are tender. Once the potatoes are tender, remove the cobs before adding in the corn kernes, shredded/grated sharp cheddar cheese and 1/3 of the cooked bacon. Lastly, taste and season with about 2 to 2½ teaspoons of kosher salt and about 1/2 teaspoon freshly ground black pepper – more or less to taste.
Ladle soup into bowls and serve with a little of the reserved bacon, snipped fresh chives and extra freshly ground black pepper.
If soup is too thick, add more broth. If soup is too thin, see blog post for a list of ways to thicken it.

Notes

Nutrition

Bonfire Cider

Laurie McNamara — Fri, 25 Sep 2026 04:00:11 +0000

Bonfire Cider is a cozy and refreshing fall cocktail. Apple cider spiked with cinnamon flavored whiskey and topped with vanilla bubbly! This recipe makes 1 cocktail but can easily be doubled to serve more.

It’s feeling more and more like fall these days.

It’s hard to believer that we are a day away from October. But that’s not to say that I haven’t been feeling the fall vibes. My scented candles are lit, sweaters have been out since August (because I do live in Michigan after all), I’ve been making soups and chili and football is on the TV Sunday, Monday and Thursday.

But Fridays are for cozy late night cocktails!

So with that said, cheers to fall with this simple and delicious cocktail. Cinnamon whiskey meets apple cider and vanilla bubbly – SO good!

To Make This Bonfire Cider You Will Need:

ice
cinnamon flavored whiskey – I like Foggy Mountain (not sponsored).
apple cider – If you’re lucky enough to live near a cider mill, get freshly made local apple cider.
lemon juice (freshly squeezed)- Adds acidity and subtle bright citrus flavor.
vanilla dry botanical bubbly – I linked this in the recipe printable at the bottom of this post.
apple slices – for garnish.
cinnamon sticks – for garnish.

You are going to need some cinnamon flavored whiskey. Our good friend Josh got me hooked on this Foggy Mountain Bonfire whiskey (hence the name of the recipe) a couple summers ago and it’s delicious. Delicious over ice as is or mixed in a cocktail.

Bonus. It’s made in Michigan. ✋

Add ice to a glass. I recently picked up one of those ice cube trays that makes giant single cubes so the ice doesn’t water down your drink. It’s cool, but not necessary.

Start by pouring in 1-1/2 ounces cinnamon flavored whiskey.

Next pour in 3 ounces apple cider.

Add a small squeeze of lemon.

Top it off with some vanilla DRY Botanical Bubbly. This is non-alcoholic carbonated flavored soda using just 4 clean ingredients! Not sponsored, I just happened to find this a while ago and love it. I found this at my local grocery store by the tonic waters and canned wines. However it may be by the pop (aka soda) as well.

The most delicious combo of cinnamon, apple and vanilla.

As always, please drink responsibly.

Enjoy! And if you give this Bonfire Cider recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Bonfire Cider

Bonfire Cider is a cozy and refreshing fall cocktail. Apple cider is spiked with cinnamon flavored whiskey and topped with vanilla bubbly! Makes 1 cocktail but can easily be doubled.

Course Drinks & Adult Beverages

Cuisine American

Keyword adult beverage, apple cider, bonfire, cocktail, drink, fall drink, whiskey

Prep Time 5

Total Time 5

Servings drink

Calories 309kcal

Author Laurie McNamara

Equipment

Dry Vanilla Botanical Bubbly

Ingredients

ice
1½ fluid ounces cinnamon flavored whiskey I love Foggy Mountain
3 fluid ounces apple cider not vinegar
1 small squeeze of lemon
1 splash vanilla DRY Botanical Bubbly
3 thin apple slices for garnish
cinnamon sticks for garnish

US Customary - Metric

Instructions

Add ice to a glass.
Pour in whiskey, cider and a small squeeze of lemon. Top with vanilla dry bubbly. Add cinnamon sticks and apple slices to garnish.
Always drink responsibly.

Notes

Nutrition

This recipe was originally posted on October 8th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

One Pot Spicy Italian Sausage Rigatoni

Laurie McNamara — Wed, 23 Sep 2026 14:35:54 +0000

This One-Pot Spicy Italian Sausage Rigatoni pasta recipe is cozy and ridiculously easy. Browned hot Italian sausage, shallots and garlic simmer with rigatoni pasta in a creamy tomato sauce. All of this is done in one skillet making this pasta dish perfect for any night of the week. This recipe yields 8 servings.

One pot meals are the best.

In this recipe, I combined my love for pasta alla vodka with inspiration from this one-pot cheesy chicken pasta. And the result is epic. In this incredibly flavorful and simple recipe, browned italian sausage (use turkey or pork!) is combined with shallots and garlic and cooked until soft and aromatic. Then toss with (uncooked) rigatoni, red pepper flakes and simmer in bone broth, marinara snd heavy cream until the pasta is perfectly tender. Finish it off with Parmesan cheese, a little butter and serve with more parmesan cheese, red pepper flakes and lots of thinly sliced fresh basil over top.

Perfect for a busy week night or a lazy weekend.

To Make This One Pot Spicy Italian Sausage Rigatoni You Will Need:

hot italian sausage – Or substitute with mild Italian sausage or hot italian turkey sausage.
shallot – Lends delicate and sweet onion flavor.
garlic (fresh) – Adds distinct punchy flavor.
rigatoni pasta – I personally like to use mezzi rigatoni but any will do! I’ve linked to mine in the recipe at the bottom of this post.
red pepper flakes – Adds additional heat and flavor.
bone broth – Adds rich flavor and added protein.
marinara – Use homemade or store-bought. If using store-bought, I like Mezzetta! (not sponsored)
heavy cream – Lends rich creaminess.
parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
butter – Adds richness, flavor and helps unify the sauce.
kosher salt – Enhances the flavors of the dish.
freshly ground black pepper – Adds some subtle bite and flavor.

What Pasta To Use In This Recipe:

For this recipe, you will need 1 pound of rigatoni. I’m using mezzi (or mezze) rigatoni, however any will do. I’ve linked to the pasta I used in the recipe printable at the bottom of this post.

Brown the Sausage:

In a deep sided skillet, add 1 pound hot Italian sausage.

Cook over medium heat, using a a spatula to break up the sausage and cooking until no longer pink.

Build the Pasta Dish:

Once browned, drain off any fat if necessary, then add in 1 medium shallot and 6 cloves chopped cloves of garlic.

Stir and cook for 2 minutes or until the shallots have softened.

Next, add in 1 pound rigatoni and 1 teaspoon red pepper flakes.

Pour in 4 cups chicken bone broth, 3 cups marinara and 1/2 cup heavy cream.

Stir to combine.

Cover and increase heat to high and bring to a boil. Once boiling, uncover and reduce heat to medium-high. Continue to cook, stirring often to avoid sticking and promote even cooking, for 20 to 22 minutes or until the pasta is tender.

Once the pasta has cooked, add in 1/2 cup freshly grated parmesan cheese and 1 tablespoon butter and stir to combine.

Lastly, taste and season with kosher salt and freshly ground black pepper if desired.

Serve topped with more parmesan cheese, red pepper flakes and sliced fresh basil.

What to Serve With This Pasta Dish:

garlic bread – Any of these recipes will do.
salad – Any simple salad will work, but I especially love this La Scala Chopped Salad.

Have Leftovers?

Allow to cool completely before storing in an air-tight container. Refrigerate for up to 5 days. To reheat, add to a saucepan and slowly reheat over low to medium-low. Or microwave until warm/hot.

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

One Pot Spicy Italian Sausage Rigatoni

Course Mains & Entrees

Cuisine American-Italian, Italian

Keyword dinner easy, italian sausage, one pot, one pot meal, pasta, pork, quick and easy, spicy

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 541kcal

Author Laurie McNamara

Equipment

Ingredients

1 pound hot italian sausage or use hot italian turkey sausage
1 medium shallot finely diced
6 cloves garlic finely chopped
16 ounces rigatoni I'm using mezzi rigatoni
1 teaspoon red pepper flakes
4 cups chicken bone broth or regular chicken broth
3 cups marinara
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese
1 tablespoon unsalted butter
kosher salt to taste
freshly ground black pepper to taste

US Customary - Metric

Instructions

In a deep sided skillet, add the Italian sausage. Cook over medium heat, using a a spatula to break up the sausage and cooking until fully cooked and no longer pink. Once browned, drain off any fat if necessary, then add in the shallot and garlic. Stir and cook for 2 minutes or until the shallots have softened.
Next, add in the rigatoni and red pepper flakes. Pour in the bone broth, marinara and heavy cream. Stir to combine. Cover and increase heat to high and bring to a boil, stirring occasionally. Once boiling, uncover and reduce heat to medium-high. Continue to cook, stirring often to avoid sticking and promote even cooking, for 20 to 22 minutes or until the pasta is cooked through and tender.
Once the pasta is cooked, remove off of the heat and add in the grated parmesan cheese and butter. Taste and season with kosher salt and freshly ground black pepper if desired. Serve topped with more parmesan cheese, red pepper flakes and sliced fresh basil.
See blog post for serving suggestions and storage/reheating instructions.

Notes

Nutrition

Crispy Parmesan Chicken Cutlets

Laurie McNamara — Mon, 21 Sep 2026 15:40:43 +0000

These Crispy Parmesan Chicken Cutlets are incredible! Thin sliced chicken breast are pounded thin, dredge in flour, egg and seasoned parmesan breadcrumbs and cooked until crispy. This recipe yields 6 servings.

Who Doesn’t Love A Crispy Chicken Cutlet?

I’m not sure how or why in the last 16 years, I haven’t shared my recipe for chicken cutlets because it’s one of my family’s favorite things I make for dinner. Thin chicken cutlets are dredged in flour, egg and a blend of panko, italian breadcrumbs, parmesan cheese and seasonings and cooked until golden and crispy – it’s all pretty straightforward and the end results are incredible! I usually make it and have pasta, garlic bread and a simple salad. But you could really serve it with any side. I’ve gone ahead and made a small list at the end of this post of great side dishes to serve with these amazingly crispy parmesan chicken cutlets.

Prepare to fall in love.

To Make These Crispy Parmesan Chicken Cutlets You Will Need:

boneless skinless chicken breasts – You’ll need close two breasts close to 1½ pounds.
unbleached all-purpose flour – This provides a nice dry surface for the egg and breadcrumbs to adhere to. Can use GF 1:1 flour.
eggs – It acts as a sticky glue that binds the outer breadcrumbs to the chicken so the crust does not fall off during frying/cooking.
panko breadcrumbs – Use homemade or store-bought! Or use GF.
italian breadcrumbs – Use homemade (in my cookbook if you have it!) or store-bought! Or use GF!
parmesan cheese – Freshly grated parmesan cheese is preferred.
italian seasoning – Use homemade or store-bought!
garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
kosher salt – Enhances the flavors of the chicken cutlet.
freshly ground black pepper – Adds some subtle bite and flavor.
olive oil or avocado oil – Use an oil safe for high-temperature cooking/frying.

Prep the Chicken Breasts:

When making chicken cutlets, I try to find 2 good size chicken breasts weighing just under 1½ pounds. A sharp knife helps to cut each breast into three cutlets, but I also pop them into the freezer for 20 or so minutes as well.

With a sharp knife, slice each boneless skinless chicken breast into three thin cutlets.

Either place two cutlets between parchment or plastic wrap, or slip two into a resealable gallon bag. Using the flat side of a meat tenderizer, pound them to roughly 1/4 of an inch.

Remove and repeat with the remaining chicken cutlets. Once finished, set them off to the side.

Prep Your Breading Station:

Grab three dishes. In the past, I’ve use pie plates or shallow pasta bowls. However, there are sets you can buy. Mine are from Pampered Chef, but I’m looking into swapping them with stainless. I’ve link the stainless ones I’m eyeing in the recipe printable.

In the first dish, add 1/2 cup unbleached all-purpose flour.

Then in the second, add 2 large eggs and 1 tablespoon of water.

In the third, measure and add 1 cup panko, 3/4 cup Italian bread crumbs, 2 teaspoons Italian seasoning and 1 teaspoon garlic powder.

Beat the eggs with the water and gently combine the breadcrumbs, parmesan and seasonings.

Pat both sides of the chicken cutlets with paper towel before seasoning both sides with kosher salt and freshly ground black pepper.

Prepare Pans and Preheat Oven:

Preheat your oven to its lowest temperature (mine is 170℉ or 76℃). Prepare two large (half sheet) baking sheets by placing down parchment paper or foil and setting a wire rack on top each. One pan is for placing the breaded chicken cutlets on and the other will be for when the crispy chicken cutlets come out of the pan. This avoids cross contamination.

Bread The Chicken Cutlets:

Working with one chicken cutlet at a time, first dip both sides in the flour and shake off any excess flour back into the dish. Next dip both sides into the egg, again allowing the excess to drip back into the dish.

Next place the coated chicken cutlet into the parmesan breadcrumb mixture.

Flipping and pressing the crumb mixture into the chicken.

Transfer to one of the prepared wire rack set into a rimmed pan and repeat with the remaining cutlets.

Allow the breaded chicken cutlets to rest for 8 to 10 minutes while you heat up 3/4 cup of oil in a 10-inch skillet.

Once the oil is hot, place 2 breaded cutlets into the the oil – it should sizzle – and cook the first for 2 to 3 minutes or until golden brown. I rotate each piece at the 1 and a half minute mark so the outer edges are now in the middle, this helps for even cooking and browning.

After 3 minutes, carefully turn the chicken cutlets and cook 2 to 3 minutes or until fully cooked (repeating the step above to ensure even cooking/browning).

Transfer the crispy golden chicken cutlets to the clean wire rack set into the pan and keep warm in your low oven.

Repeat with the remaining cutlets.

Serve as is or topped with extra freshly grated paremsan cheese and minced fresh parsley. It truly is that easy!

What To Serve with Crispy Parmesan Chicken Cutlets:

There are so many ways to enjoy chicken cutlets. Below is a list of pastas, salads and more!

pastas – creamy lemon parmesan pasta, pasta alla vodka, butternut squash rigatoni, garden vegetable ragu, lemon parmesan and kale spaghetti with olives or cacio e pepe carbonara.
salads – La Scala chopped salad, italian chopped salad, charred lemon and tuscan kale salad or find the perfect salad here.
vegetable and starchy sides – roasted garlic whipped butternut squash, mashed potatoes, rice, garlicky green beans almandine, lemon parmesan asparagus, or roasted broccoli or check out my other side dishes!
serve with a sauce – marinara, ranch dressing, or pesto.

How To Store Chicken Cutlets:

Let cool completely and store in an air-tight container. I like to separate each layer with pieces of paper towel to absorb any moisture.

How To Reheat Chicken Cutlets:

This is one of the million reasons I like having an air fryer because it’s the best for reheating chicken cutlets. Simply preheat to 325°F (or 160°C) and reheat for 3 to 6 minutes. However you can reheat them in a 375°F (190°C) oven for 10 to 15 minutes.

How To Make Chicken Cutlets In Advance:

Follow all steps for breading the chicken cutlets (do not cook). Then arrange on a sheet pan and flash freeze by placing them in the freezer for about 30 minutes. Next, transfer each one to a freezer-safe bag and store in your freezer for up to 1 month. To cook the chicken cutlets from frozen, generously spray both sides with olive or avocado oil and bake in a preheated 450°F (230°C) oven for 20–25 min or until internal temp reaches 165°F (70-75°C).

Enjoy! And if you give this Crispy Parmesan Chicken Cutlets recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Crispy Parmesan Chicken Cutlets

These Crispy Parmesan Chicken Cutlets are incredible! Thin sliced chicken breast are pounded thin, dredge in flour, egg and seasoned parmesan breadcrumbs and cooked until crispy.

Course Mains & Entrees

Cuisine Italian

Keyword chicken, dinner, poultry, protein

Prep Time 45

Cook Time 20

Total Time 1 5

Servings servings

Calories 469kcal

Author Laurie McNamara

Equipment

Breading Trays

Ingredients

2 large boneless skinless chicken breasts just under 1½ pounds total
1/2 cup unbleached all-purpose flour
2 large eggs
1 tablespoon water
3/4 cup panko breadcrumbs
3/4 cup italian breadcrumbs
1/2 cup parmesan cheese plus more for serving
2 teaspoons italian seasoning
1 teaspoon garlic powder
kosher salt
freshly ground black pepper
3/4 cup olive or avocado oil use an oil safe for high temp cooking

FOR SERVING:

minced fresh parsley
parmesan cheese
lemon wedges

Instructions

PREP THE CHICKEN BREASTS:

When making chicken cutlets, I try to find 2 good size chicken breasts weighing around 1.4 pounds. A sharp knife helps to cut each breast into three cutlets, but I also pop them into the freezer for 20 or so minutes as well.
With a sharp knife, slice each boneless skinless chicken breast into three thin cutlets. Then either place two cutlets between parchment or plastic wrap, or slip two into a resealable gallon bag. Using the flat side of a meat tenderizer, pound them to roughly 1/4 of an inch. Remove and repeat with the remaining chicken cutlets. Once finished, set them off to the side.

PREPARE THE BREADING STATION:

Grab three dishes. In the past, I’ve use pie plates shallow pasta bowls. However, there are sets you can buy. Mine are from Pampered Chef, but I’m looking into swapping them with stainless. I’ve link the stainless ones I’m eyeing in the recipe printable.
dish one: add unbleached all-purpose flour.
dish two: beat eggs with water.
dish three: combine panko, Italian breadcrumbs, Italian seasoning and garlic powder.

MAKE THE CHICKEN CUTLETS:

First pat both sides of the chicken cutlets with paper towel before seasoning both sides with kosher salt and freshly ground black pepper.
Preheat your oven to its lowest temperature (mine is 170℉ or 76℃). Prepare two large (half sheet) baking sheets by placing down parchment paper or foil and setting a wire rack on top each. One pan is for placing the breaded chicken cutlets on and the other will be for when the crispy chicken cutlets come out of the pan. This avoids cross contamination.
Working with one chicken cutlet at a time, first dip both sides in the flour and shake off any excess flour back into the dish. Next dip both sides into the egg, again allowing the excess to drip back into the dish. Next place the coated chicken cutlet into the parmesan breadcrumb mixture, flipping and pressing the crumb mixture into the chicken. Transfer to one of the prepared wire rack set into a rimmed pan and repeat with the remaining cutlets.

COOK THE CHICKEN CUTLETS:

Allow the breaded chicken cutlets to rest for 8 to 10 minutes while you heat up 3/4 cup of oil in a 10-inch skillet.
Once the oil is hot, place 2 breaded cutlets into the oil at a time – it should sizzle – and cook the first for 2 to 3 minutes or until golden brown. I rotate each piece at the 1½ minute mark so the outer edges are now in the middle, this helps for even cooking and browning. After 3 minutes, carefully turn the chicken cutlets and cook 2 to 3 minutes or until fully cooked (repeating the step above to ensure even cooking/browning). Transfer the crispy golden chicken cutlets to the clean wire rack set into the pan and keep warm in your low oven. Repeat with the remaining cutlets.
Serve as is or topped with extra freshly grated paremsan cheese and minced fresh parsley. It truly is that easy!
See blog post for serving suggestions and instructions for storing and for making in advance.

Notes

Nutrition

Vegan Cookie Dough Hummus Dip

Laurie McNamara — Fri, 18 Sep 2026 14:39:52 +0000

This Vegan Cookie Dough Hummus Dip is so easy and delicious! Chickpeas are blended in a food processor with maple syrup, peanut butter, vanilla and salt and then combined with mini chocolate chips. Serve with pretzels or sliced apples. Yields about 2 cups.

Edible cookie dough? Say less.

The first time I had this was with a group of friends. One night a month we all bring a dip or something to share. My friend Nicki brought this vegan cookie dough dip and it took everything in me not to devour the whole bowl. It’s as easy as adding everything, but the mini chocolate chips, into a food processor before stirring in the mini chips. You can serve it with mini pretzel thins, or sliced apples – really anything you think would be good. If I’m being honest, I’d even try it with potato chips.

So easy. So good. And good for you too.

To Make This Vegan Cookie Dough Hummus Dip You Will Need:

chickpeas – Use canned chickpeas/garbanzo beans for ease.
maple syrup – Lends sweetness.
natural peanut butter – Use creamy peanut butter. I like Santa Cruz dark roasted peanut butter (not sponsored).
pure vanilla extract – Lends distinct warmth and enhances the flavors in this granola.
kosher salt – Enhances the flavors in this recipe.
mini chocolate chips – Use milk chocolate or semi-sweet (dairy free too).
flaky salt – Optional for serving.

In the bowl of your food processor add 1 (15 ounce) can of chickpeas that have been rinsed, drained and patted dry in a kitchen towel. Then add 1/3 cup pure maple syrup, 1/4 cup natural peanut butter, 1 teaspoon pure vanilla extract and a pinch of kosher salt.

Secure the lid.

And process until smooth.

Use a spatula to scrape the sides of the bowl and secure the lid again and process until thoroughly combined.

I recommend removing the blade to check and make sure all of the maple syrup has been incorporated.

Transfer the cookie dough base to a bowl. Measure and add in 1/3 cup of mini chocolate chips.

Stir until combined.

That’s it!

Transfer to a bowl and sprinkle with extra mini chocolate chips and a pinch of flaky salt.

Serve with mini or regular pretzel thins, potato chips, apple slices or anything else you would prefer.

Click Here For More Dessert Dips!

Enjoy! And if you give this Vegan Cookie Dough Hummus Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Vegan Cookie Dough Hummus Dip

This Vegan Chocolate Chip Cookie Dough Hummus is so easy and delicious! Chickpeas are blended in a food processor with maple syrup, peanut butter, vanilla and salt and then combined with mini chocolate chips. Serve with pretzels or sliced apples.

Course Desserts & Sweet Treats

Cuisine American

Keyword cookie dough, dip, hummus, peanut butter, vegan, vegetarian

Prep Time 10

Total Time 5

Servings servings

Calories 62kcal

Author Laurie McNamara

Equipment

Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White

Ingredients

1 can chickpeas rinsed, drained and patted dry
1/3 cup pure maple syrup
1/4 cup natural peanut butter
1 teaspoon pure vanilla extract
1 pinch kosher salt
1/3 cup mini chocolate chips
1 pinch flakey salt for serving

US Customary - Metric

Instructions

In the bowl of your food processor add can of chickpeas that have been rinsed, drained and patted dry in a kitchen towel. Then add maple syrup, natural peanut butter, vanilla extract and a pinch of kosher salt. Secure the lid and process until smooth.
Use a spatula to scrape the sides of the bowl and secure the lid again and process until thoroughly combined.

I recommend removing the blade to check and make sure all of the maple syrup has been incorporated.

Transfer the cookie dough base to a bowl, measure and add in the mini chocolate chips and stir until combined. Alternatively you could remove the blade and mix in the bowl of your food processor.
Refrigerate until ready to serve. When ready to serve, transfer to a bowl and sprinkle with extra mini chocolate chips and a pinch of flaky salt.

Notes

Nutrition

Sloppy Joe Sweet Potato Bowls

Laurie McNamara — Mon, 14 Sep 2026 04:00:04 +0000

These Sloppy Joe Sweet Potato Bowls are incredibly easy and delicious. Roasted seasoned sweet potatoes are served with homemade sloppy joe sauce and topped with dill pickles, pickled red onions and jalapeños. This recipes serves 5 to 6 depending.

This is your sign to add sloppy joe sweet potato bowls to the dinner menu.

Awhile ago, I pinned a sloppy Joe bowl recipe on Pinterest and it has lived rent free in my mind ever since. So last week I made my own version by making sweet potato home fries and my go-to sloppy joe sauce. In our house, we love toppings so I sliced up some (Claussen aka the best pickles ever) and jalapeños, grabbed some chives from my herb garden and brought out a jar of homemade pickled red onions. You could also add chopped lettuce, more veggies (like roasted broccoli) and or add cheese.

Either way, you’re going too love this filling bowl of comfort.

For The Sweet Potatoes You Will Need:

sweet potatoes – Peel or don’t peel, it’s up to you.
avocado oil – Or use an oil with a high smoke point.
parmesan cheese – Adds texture and flavor to the sweet potatoes.
all-purpose season salt – This is like Lawry’s but homemade.
dried parsley – For bright and herbaceous flavor.
freshly ground black pepper – This adds subtle bite and flavor.

Place a large, rimmed baking sheet in you oven and preheat both to 400℉ (or 200℃).

In a large bowl add 2-1/2 pounds diced sweet potato (diced about 1-inch in diameter), 3 tablespoons avocado oil, 1 tablespoon all-purpose season salt, 1 teaspoon dried parsley, 1/2 teaspoon freshly ground black pepper and 1/4 cup freshly grated parmesan cheese. I like to leave the skin on the sweet potato (just give it a really good scrub), but feel free to peel.

Toss well to coat.

Once the oven and pan have preheated, use oven mitts to remove the pan and quickly spray with avocado oil (ghee oil or extra light olive oil) spray. Quickly add and spread the sweet potato mixture in an even layer on the hot pan.

Bake for 20-25 minutes, rotating halfway though, until the sweet potatoes are fork tender and caramelized in spots. Time will depend on the size of your sweet potatoes.

To Make The Sloppy Joe Mixture You Will Need:

avocado oil – Or use olive oil.
lean ground beef – I like to use either 90/10 or 92/8.
ketchup – Homemade or store-bought.
white vinegar – Lends subtle tang to this recipe.
sugar – Adds sweetness.
mustard (prepared) – Adds a tart and tangy flavor.
kosher salt – Enhances the flavors in this recipe.
freshly ground black pepper – This adds subtle bite and flavor.
paprika – Adds color and subtle flavor.

In a large pan or shallow pot, add 2 teaspoons oil and 1-1/2 pounds (lean) ground beef.

Use a wooden spatula to break up the ground beef. Cook until no longer pink, about 10 minutes.

Drain and discard any fat before measuring and adding 1-1/4 cup ketchup, 1/4 cup water, 1/2 teaspoon white vinegar, 2 tablespoons sugar, 1 tablespoon (prepared) mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon each freshly ground black pepper and paprika.

Stir to combine and heat through.

Meanwhile, prep any toppings. We like pickled red onions, pickles, (raw) sliced jalapeños and either snipped chives or sliced green onions.

Divide sweet potatoes and sloppy joe mixture among bowls and top with any desired toppings

Sloppy Joe Sweet Potato Bowls Recipe Variations:

Cheesy: If you like to add cheese to your sloppy joes, consider adding a little cheddar jack or pepper jack cheese.
Less Sugar: Use sugar free ketchup (I like Primal Kitchen or G. Hughes).
Lighter: Swap the lean ground beef for ground turkey or chicken.
Shortcut: Use frozen sweet potato fries! Seasoned sweet potato waffle fries made by Alexia Foods or Rooots Farm Fresh sweet potato fries, croutons or toasts are all SO good!
Spicy: Sauté diced jalapeños in with the meat mixture.
Additional yet Optional Add-ins: Roasted broccoli, chopped lettuce, diced avocado or hot sauce.

Click Here For More Sloppy Joe Recipes!

SO good!

Enjoy! And if you give this Sloppy Joe Sweet Potato Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Sloppy Joe Sweet Potato Bowls

Course Mains & Entrees

Cuisine American

Keyword beef, easy dinner, healthy dinner idea, sweet potatoes

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 587kcal

Author Laurie McNamara

Ingredients

FOR THE SWEET POTATOES:

nonstick spray like avocado oil, ghee oil or extra-light olive oil
2½ pounds sweet potatoes diced
3 tablespoons avocado oil
1 tablespoon all-purpose season salt
1 teaspoon dried parsley
1/2 teaspoon freshly ground black pepper
1/4 cup parmesan cheese freshly grated

FOR THE SLOPPY JOE SAUCE:

1½ pounds lean ground beef
1¼ cups ketchup
1/4 cup water
2 tablespoon sugar
1 tablespoon prepared mustard
1/2 teaspoon white vinegar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

OPTIONAL TOPPINGS:

sliced dill pickles
pickled red onions
sliced raw jalapeños
snipped chives or sliced green onions

Instructions

MAKE THE SWEET POTATOES:

Place a large, rimmed baking sheet in you oven and preheat both to 400℉ (or 200℃).
In a large bowl add the diced sweet potato (diced about 1-inch in diameter), avocado oil, all-purpose season salt, dried parsley, black pepper and parmesan cheese. Toss well to coat evenly.
Note: I like to leave the skin on the sweet potato (just give it a really good scrub), but feel free to peel.
Once the oven and pan have preheated, use oven mitts to remove the pan and quickly spray with avocado oil (ghee oil or extra light olive oil) spray. Quickly add and spread the sweet potato mixture in an even layer on the hot pan.
Bake for 20 to 25 minutes, rotating halfway though, until the sweet potatoes are fork tender and caramelized in spots.

MAKE THE SLOPPY JOE SAUCE:

While the sweet potatoes are in the oven: In a large pan or shallow pot, add the oil and (lean) ground beef. Use a wooden spatula to break up the ground beef. Cook until no longer pink, about 10 minutes.
Drain and discard any fat before measuring and adding the ketchup, water, white vinegar, sugar, (prepared) mustard, kosher salt, freshly ground black pepper and paprika. Stir to combine and heat through.
Meanwhile, prep any toppings. We like pickled red onions, pickles, (raw) sliced jalapeños and either snipped chives or sliced green onions.
Divide the roasted sweet potatoes and sloppy joe mixture among bowls and top with any desired toppings.

Notes

Nutrition

Inspired by The Wooden Skillet.com