Strawberry Bread is a moist quick bread packed with fresh strawberries and sweet flavor. An easy homemade loaf perfect for breakfast or dessert.

Sweet, soft, and bursting with fresh strawberries, this Strawberry Bread is an easy quick bread that just feels extra special. Fresh strawberries are folded into a the batter, creating a loaf that’s perfectly moist with little pockets of bright, fruity sweetness in every slice.

This recipe is perfect for spring and summer baking when strawberries are at their best, but it’s just as welcome any time you’re craving something cozy and homemade. Enjoy a slice for breakfast, afternoon coffee, or dessert—it’s an easy treat that looks beautiful and tastes even better.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• All-Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Granulated Sugar
• Light Brown Sugar
• Egg
• Vegetable Oil – you can use any neutral flavor oil like avocado oil or canola oil as well
• Milk – any type of milk should work great here
• Almond Extract – swap for vanilla extract if you aren’t a fan of almond
• Chopped Strawberries – fresh berries work best, but see the Recipe Tips section for how to make with frozen.

Print

Strawberry Bread

Strawberry Bread is a soft, moist quick bread filled with fresh strawberries and sweet berry flavor. An easy homemade loaf that’s perfect for breakfast, snacks, or dessert.

Course Bread Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10

Calories 339kcal

Author Erin Sellin

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 whole large egg
• 1/2 cup vegetable oil
• 1/2 cup milk
• 2 teaspoon almond extract or vanilla extract
• 1 3/4 cup chopped strawberries
• 2 Tablespoons all-purpose flour

Glaze (optional)

• 1 cup powdered sugar
• 1/2 teaspoon almond extract or vanilla extract
• 2 Tablespoons milk

Instructions

• Preheat oven to 350º F. Grease an 8×4 inch loaf pan, set aside
• In a bowl whisk together 2 cups flour, baking powder, baking soda and salt.
  2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
• In a separate bowl whisk together granulated sugar, brown sugar, egg, vegetable oil, milk, and almond extract. Beat until well incorporated.
  3/4 cup granulated sugar, 1/4 cup light brown sugar, 1 whole large egg, 1/2 cup vegetable oil, 1/2 cup milk, 2 teaspoon almond extract
• Add the flour mixture to the wet ingredients and mix together until no white streaks remain.
• Toss strawberries with 2 Tbsp of flour until they are well coated. Add to the batter and gently fold in until they are evenly distributed.
  1 3/4 cup chopped strawberries, 2 Tablespoons all-purpose flour
• Pour batter into prepared loaf pan. Bake for 55-65 minutes, until a tester comes out clean.
• Remove from the oven and let cool for 10 minutes before removing from the pan and placing on a wire rack to cook completely.
• If you are using the glaze whisk together the ingredients until you get a pourable consistency. You may need to adjust the milk and sugar to get the right consistency.
  1 cup powdered sugar, 1/2 teaspoon almond extract, 2 Tablespoons milk
• Pour glaze over completely cooled bread.

Notes

Loosely cover with foil during the cooking process, if the bread is getting too dark on top before it is baked in the center.

Nutrition

Calories: 339kcal | Carbohydrates: 54g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 20mg | Sodium: 246mg | Fiber: 1g | Sugar: 32g

How To Make Strawberry Bread

1. Dry Ingredients. In a bowl whisk together the flour, baking powder, baking soda, and salt.
2. Wet Ingredients. Then in another bowl whisk together the white sugar, brown sugar, egg, oil, milk, and almond extract. Beat this until it is well incorporated together.
3. Combine. Add the flour mixture to the wet ingredients and mix together until it is just combined. Be careful not to over mix, as soon as the white streaks are gone it is mixed enough.
4. Berries. Toss the finely chopped berries in flour and then add to the batter. Gently fold them in until they are evenly distributed.
5. Bake. Pour into a greased 8×4 inch loaf pan and bake for about an hour, until a tester comes out clean. Remove from the oven and let it cool for 5-10 minutes before removing from the pan to cool completely.
6. Glaze. If you are using the glaze whisk together the ingredients until you get a drizzle-able consistency. Drizzle over the top of the completely cooled bread.

Recipe Tips & Tricks

• The recipe calls for almond extract, because that is the flavor that we like the best. But if you don’t like that or don’t have it, just use equal parts vanilla extract and it will be just as tasty.
• Make sure to toss your berries in flour. This will really help them not sink to the bottom and make your bread not soggy.
• Strawberries can be a little hard to add to muffins or bread. You don’t want to go over board and add more than the recipe says, because they have so much moisture it can throw off the recipe. Also, you want to make sure your berries are diced nice and small. This way you get them evenly throughout the bread.
• It can be a pain to mix the wet and dry ingredients separately, but trust me it makes for a better texture of your bread. You are much less likely to over mix when you do this step, so you will get a tender loaf of bread, which is exactly what you want.
• Let the bread cool completely before pouring on the glaze. If the bread is still warm it will just soak up the glaze.

Fresh Or Frozen Berries

For this recipe, I really like to use fresh strawberries, because they have the best flavor and texture. So most of the time I will use fresh. But you can make it with frozen. Make sure to completely thaw the berries and drain any moisture before tossing them with the flour and using them in this bread.

You could even mix it up and use other fruit in this bread. Or throw in some nuts if that is your thing!

• Blueberries
• Raspberries
• Cherries
• Blackberries

More Strawberry Recipes

• Strawberry Muffins
• Fresh Strawberry Pie
• Strawberry Shortcake Pancakes
• Strawberry Crumb Bars
• Strawberry Cream Squares

Walking Tacos are an easy, crowd-pleasing meal made with taco meat and toppings served in chip bags. Perfect for parties, game day, and fun family dinners.

If you’re feeding a crowd, hosting game day, or just want a fun twist on taco night, Walking Tacos are always a hit. Served right in individual chip bags and loaded with seasoned beef and all your favorite toppings, they’re easy, customizable, and perfect for casual gatherings.

A walking taco is a taco served in a chip bag! It’s such a fun and mess-free way to eat tacos. I started making these Doritos walking tacos when we needed a quick, on-the-go meal to eat in between sports practices during the week. This recipe has been a favorite ever since. You can make the taco meat in advance and reheat it when it’s time to eat. Just load up your chip bags and add your toppings!

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Ground Beef – I like to use lean ground beef. You could also use ground chicken or turkey. 
• Taco Seasoning – Store-bought or homemade taco seasoning
• Chip Bags – I recommend 1oz. snack-sized bags of Doritos, Fritos, or plain corn tortilla chips.
• Toppings – Shredded lettuce, tomatoes, olives, etc. Choose your favorites! I’ve included mine below.

Print

Walking Taco Recipe

This walking tacos recipe is quick, easy, and customizable! Assemble your tacos in a bag and load them up with your favorite taco toppings. They're perfect for a fun dinner, potluck, or to take on the go.

Course Dinner Recipes

Cuisine American

Keyword walking taco recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 357kcal

Author Erin Sellin

Ingredients

• 1 pound lean ground beef
• 1 packet taco seasoning
• 6-8 snack size bags of Doritos or Fritos

Taco Toppings

• Shredded Lettuce
• Diced Tomatoes
• Sliced Black Olives
• Shredded Cheese
• Sour Cream

Instructions

• In a large skillet over medium high heat, add ground beef. Use a wooden spoon to break up, and cook for 5-7 minutes until browned and cooked through. Drain any excess grease.
  1 pound lean ground beef
• Add taco seasoning and any water called for on the packet or in the recipe. Simmer for 3-4 minutes until coated and any liquid is absorbed.
  1 packet taco seasoning
• Gently crush the chips inside the bag, and top with meat and your favorite taco toppings.
  6-8 snack size bags of Doritos or Fritos

Notes

• You can add beans, use a different protein, different chips, etc.
• Top with salsa or guacamole, or any of your preferred Mexican condiments.

Nutrition

Calories: 357kcal | Carbohydrates: 29g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 234mg | Potassium: 470mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 3mg

How to Make Walking Tacos

Here’s how to make a walking taco, step-by-step. Of course, you can easily scale the recipe according to how many tacos you’re serving. Once you’ve prepped your taco in a bag, see below for topping ideas.

1. Cook the meat. Add the ground meat to a skillet over medium-high heat. Sauté for 5-7 minutes, breaking up the meat while it browns. Drain the excess grease afterward.
2. Add seasoning. Stir in the taco seasoning, then water as needed. Simmer the taco meat for 3-4 minutes to thicken.
3. Serve. Gently squeeze the chip bags to crush up the chips, then load up the bags with taco meat and any of your favorite toppings, see below.

Recipe Tricks & Suggestions

• Leftover Meat? Walking tacos are a great way to use up leftover cooked taco meat, shredded beef, pulled chicken, or pulled pork. In this case, you can simply reheat the pre-cooked protein and add it straight to the chip bag.
• Taco Bar! If you are feeding a crowd, set up a taco bar. This way, everyone can self-serve and make their tacos 100% their own. Set up bowls of the toppings, add the taco meat to the slow cooker to keep warm. It’s a great option for entertaining and tailgating!

Air Fryer Salmon is an easy, healthy dinner with crispy edges and flaky salmon. Ready in minutes and perfect for weeknight meals.

The air fryer cooks the salmon perfectly, it is slightly crispy on the outside, tender and flaky on the inside, in just minutes. It’s one of the easiest ways to get a restaurant-quality meal on the table without a lot of effort.

This recipe uses just a few ingredients and lets the natural flavor of the salmon shine. You can pair it with roasted vegetables, rice, or a fresh salad for a balanced meal that’s perfect for busy weeknights but impressive enough for guests. Plus it is ready in less than 15 minutes, so it is perfect for busy nights.

The secret to any good salmon recipe is to make sure the fish is still moist, and cooking salmon in the air fryer is a good way to do that. The texture of this air fryer salmon is flaky, tender, and never dry.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Salmon – I used 6-ounce fillets for this recipe, but you can use any size, you’ll just have to adjust the cooking time. I like to use salmon fillets with the skin on, but skinless will work fine too. You can also use frozen salmon, just let it thaw before cooking.
• Dijon mustard
• Olive oil
• Paprika
• Garlic powder
• Salt and pepper

Print

Air Fryer Salmon

This quick and easy air fryer salmon recipe is the perfect weeknight meal. It's tender, juicy, and covered in a rich mustard rub.

Course Dinner Recipes

Cuisine American

Keyword air fryer salmon, air fryer salmon recipe, salmon in air fryer

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 4 servings

Calories 387kcal

Author Erin Sellin

Ingredients

• 4 6- oz salmon fillets
• 1 Tablespoon Dijon mustard
• 1 Tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

• Preheat your air fryer to 400F.
• Mix the mustard, oil, paprika, and garlic powder together in a bowl, and season to taste with salt and pepper.
  1 Tablespoon Dijon mustard, 1 Tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, Salt and pepper to taste
• Pat the salmon fillets dry with a paper towel.
  4 6- oz salmon fillets
• Brush the seasoned mustard mixture over the top of the salmon fillets.
• Place the salmon, skin side down, in the air fryer basket. Make sure that they're not crowded.
• Cook for 8 minutes, then check the doneness. The salmon should have an internal temperature of 145F. You may need to cook it for another minute or 2 depending no the thickness of the fish.
• Once the salmon is cooked through, remove from the air fryer and serve while hot.

Notes

• Store leftovers in an airtight container in the fridge for 3 days, or in the freezer for 4 months.
• Reheat the salmon in a 350F air fryer for 5 minutes.
• I have the Cosori Air Fryer and use it for everything. I have tried a few different ones, and it is by far my favorite.

Nutrition

Calories: 387kcal | Carbohydrates: 1g | Protein: 38g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Cholesterol: 107mg | Sodium: 280mg

How to Make Air Fryer Salmon

• Preheat. Turn your air fryer on to 400F. 
• Make the rub. Put the mustard, oil, paprika, garlic powder, salt, and pepper in a bowl, and mix to combine.
• Dry. Pat the salmon dry with a paper towel. 
• Season. Brush the mustard mixture over the top of the salmon fillets. 

• Cook. Put the salmon in the air fryer with the skin side down, then cook until the fish has an internal temperature of 145F. This should take 8 minutes, but it might take a little longer depending on the thickness of your salmon. 
• Serve. Remove the fish from the air fryer and serve immediately. 

Tips & Variations

• Really dry the fish. When drying the salmon with a paper towel, make sure to do a really thorough job. If the fish isn’t completely dry, the seasoning won’t adhere to it very well and will fall off as it cooks. Making sure the fish dries also ensures that the texture is smooth and buttery, instead of wet or greasy. 
• Don’t crowd. Make sure that there’s space between each salmon fillet in the air fryer basket. If the fillets are touching, the heat in the air fryer won’t be able to circulate properly, and the fish will cook unevenly and start to steam. If you have more salmon than fits in the air fryer basket without touching, just cook the fish in batches. 
• Make it spicy. Salmon works really well with spice. You can add heat to this recipe by putting some cayenne pepper or crushed chili flakes in the mustard spice rub. 
• Add herbs. If you want to add some fresh flavors to your fish, you can add some herbs to the seasoning rub. Just add your favorite fresh or dried herbs to the mustard, and the air fryer salmon will take on all kinds of new flavors.
• Serve with lemon. Salmon always goes well with fresh lemon. I recommend squeezing some lemon wedges over these fillets as soon as they come out of the air fryer. 
• Cook in the oven. If you don’t have an air fryer, don’t worry! You can cook these salmon fillets in the oven instead. Preheat the oven to 425F, then cook the fish for about 10 minutes. Check the internal temperature to make sure it’s 145F. 

Picking Salmon

Buying salmon at the store can be a little bit daunting. When in doubt, the best thing to do is go to a grocery store that has a butcher or fishmonger and ask them for their recommendations. If your grocery store doesn’t have that, look for salmon that has a lot of moisture. You can usually tell just by looking at the fish if it’s moist and juicy or starting to dry out. Avoid salmon if it has discolored spots, or if the skin is starting to curl. 

What to Serve with Air Fryer Salmon

I often serve this air fryer salmon on top of a bed of rice or pasta, and I always serve it with a side of vegetables. The rich and juicy fish goes so well with the freshness of raw or cooked veggies. Here are a few sides I like to serve with this recipe.

• Simple Tossed Salad
• Roasted Brussels Sprouts
• BLT Salad
• Roasted Squash and Goat Cheese Salad
• Homemade Coleslaw
• Roasted Asparagus

How to Store & Reheat Leftovers

Leftover air fryer salmon should be stored in an airtight container or bag in the fridge for up to 3 days. You can reheat the fish in a 350F air fryer for 5 minutes. The salmon can also be stored in the freezer for 4 months if kept in an airtight container. Thaw the fish entirely before reheating. 

More Air Fryer Recipes To Try

• Air Fryer Chicken Breast
• Air Fryer Steak Bites
• Air Fryer Tacos
• Air Fryer Chimichanga
• Air Fryer Green Bean Fries
• Air Fryer Pork Tenderloin

Breakfast Quesadillas are a quick and easy morning meal made with crispy tortillas, eggs, and melty cheese. Customize them with bacon, sausage, or veggies for a hearty breakfast everyone will love.

Quesadillas are always a favorite, and now they are for breakfast! Crispy tortillas are filled with eggs, melty cheese, and your favorite breakfast add-ins. It is the perfect warm, comforting meal that’s ready in minutes.

Keeping with the theme of breakfast tacos and breakfast enchiladas, these fabulously cheesy breakfast quesadillas are popping with flavor and are super simple to make.

Plus you can mix it up to use whatever you have on hand and you like, but the method stays the exact same. Add bacon, sausage, veggies, or extra cheese, whatever you love most. Serve these up with some restaurant-style salsa for a tasty weekend brunch, or make them ahead to take on the go during the week.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Tortillas – I like flour tortillas for quesadillas, but you can use whatever you like.
• Eggs
• Protein – Breakfast sausage, or other breakfast meat, like bacon or ham. Or, leave the meat out if you’re making this recipe vegetarian.
• Cheese – Shredded cheddar cheese. You can also use another melty cheese like Monterey Jack, mozzarella, provolone, or Pepper Jack.
• Oil

Print

Breakfast Quesadilla

Rise and shine with this easy, cheesy breakfast quesadilla recipe! Made with protein-rich eggs, savory breakfast sausage, and melty cheese folded into warm, pan-fried tortillas.

Course Breakfast Recipes

Cuisine American, Mexican

Keyword breakfast quesadilla, breakfast quesadilla recipe, breakfast quesadillas

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 640kcal

Author Erin Sellin

Ingredients

• ​​2 8-inch flour tortillas or corn tortillas
• 4 large eggs
• 4 oz breakfast sausage bacon, ham, or any other breakfast meat
• ½ cup shredded cheddar cheese
• 2 teaspoons olive oil

Instructions

• In a skillet cook sausage or other breakfast meat until browned. Break apart sausage into small pieces, dice ham, or crumble the bacon. 
  4 oz breakfast sausage
• Crack eggs into a bowl and whisk until well blended. 
  4 large eggs
• After the meat has cooked, pour the eggs into the pan and cook over medium heat. Stir frequently until they are mostly cooked. Add the meat back to the pan and mix in with the eggs. Remove from the heat. 
• Fill half of each tortilla with a thin layer of cheese, top with half of the egg mixture, and the rest of the cheese. Fold in half. 
  ​​2 8-inch flour tortillas or corn tortillas, ½ cup shredded cheddar cheese
• Heat skillet or grill to medium-high heat. Brush the outside of the quesadilla with oil and cook for 3-4 minutes on each side until crispy and the cheese has melted. 
  2 teaspoons olive oil
• Remove, slice into pieces, and serve with salsa, guacamole, sour cream, or your favorite hot sauce. 

Notes

• Add any veggies you like, use a different cheese, or leave out the meat to make a vegetarian breakfast quesadilla.

Nutrition

Calories: 640kcal | Carbohydrates: 30g | Protein: 34g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 24g | Cholesterol: 449mg | Sodium: 1022mg | Fiber: 2g | Sugar: 1g

How to Make a Breakfast Quesadilla

• Cook the meat. Break up and brown breakfast sausage in a skillet, or fry some ham or bacon until it’s nice and crispy and dice it up afterward. Set the meat aside for now.
• Scramble the eggs. Whisk your eggs together in a bowl, and then add them to the pan (wipe out any leftover grease first). Give the eggs a gentle scramble, stirring them as they cook. When the eggs are cooked, add your meat back to the pan.

• Assemble. Take the pan off the heat. Lay out your tortillas and sprinkle each half with cheese, topped with egg, and then more cheese. Fold over the tortillas.
• Fry. Next, brush the outsides of the quesadillas lightly with oil and toast them in a skillet for a few minutes per side. When the cheese inside is melted and the outside is crispy, your breakfast quesadillas are ready to slice and serve!

Recipe Tips & Variations

• Try not to overcook the eggs. Overcooked eggs will be dry, so do your best to take the skillet off the heat just before the eggs are fully cooked. They’ll continue to cook a little as the quesadillas fry afterward.
• Use fresh tortillas. Older, stale flour tortillas tend to tear or break.
• Add-ins. Want to add veggies? Add in diced bell peppers, onions, mushrooms, black olives, fresh spinach, or sliced jalapeños. You can sauté the veggies at the same time as the sausage.
• Egg-free. Fill these breakfast quesadillas with a tofu scramble in place of eggs. Or make a version with potatoes like my Potato Tacos.
• Vegetarian. Make a vegetarian breakfast quesadilla by leaving out the meat or replacing it with beans, lentils, or veggies (see above).
• Use your air fryer. Cook this breakfast quesadilla in the air fryer! See my recipe for air fryer quesadillas for details.

Make-Ahead and Storage

• To store. Store quesadillas in an airtight container. When you want to reheat you can do it in a skillet or air fryer to get the tortilla crispy again and the filling warmed through.
• Make ahead and freeze. Freeze these breakfast quesadillas before cooking. Prepare the egg mixture, let it cool, and then assemble the quesadillas as directed. Wrap each quesadilla in plastic wrap, and pre-freeze them on a baking sheet. Once solid, store the quesadillas in an airtight container or freezer bag and freeze for up to 2-3 months.
• Cook from frozen. To heat this breakfast quesadilla straight from the freezer, unwrap it and warm it in the microwave for 1-2 minutes. Or, leave it in the fridge to thaw and then toast the quesadilla in a skillet as directed.

More Breakfast Recipes

• Air Fryer French Toast
• Buttermilk Pancakes
• Sausage Breakfast Casserole
• Chile Relleno Casserole
• Nutella Crepes
• Sausage Quiche

Chicken Spring Rolls – Fresh rice paper rolls packed with chicken, crisp vegetables, avocado, and rice noodles. Light, colorful, and served with a quick teriyaki dipping sauce, they’re perfect for a refreshing lunch, appetizer, or easy dinner.

Chicken Spring Rolls are light, colorful, and surprisingly satisfying once everything gets rolled together. Cooked chicken, fresh veggies, avocado, herbs and rice noodles all wrapped in rice paper. Super easy to make, and you can really fill them with anything you like.

These work well for lunch, dinner, or even as a casual appetizer when friends are over. They are fresh, crunchy, and packed with flavor, they disappear quickly once the dipping sauce hits the table.

I like setting everything out on the counter and assembling them one by one. The rice paper softens quickly in warm water, and once you get the hang of folding and rolling, the process moves fast.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For The Spring Rolls

• Cooked Chicken – leftover chicken or rotisserie chicken works great for this
• Matchstick Carrots
• Avocado
• Cucumber
• Rice Noodles – you can find these in the Asian aisle at most grocery stores.
• Rice Paper Sheets – most grocery stores carry this in the Asian aisle.

For The Dipping Sauce

• Teriyaki Sauce
• Fresh Ginger
• Garlic
• Sesame Seeds

Print

Chicken Spring Rolls

Chicken Spring Rolls – Fresh rice paper rolls packed with chicken, crisp vegetables, avocado, and rice noodles. Light, colorful, and served with a quick teriyaki dipping sauce, they’re perfect for a refreshing lunch, appetizer, or easy dinner.

Course Appetizer Recipes

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 639kcal

Author Erin Sellin

Ingredients

Rolls

• 1 cup cooked chicken thinly sliced
• 1 1/2 cup match stick carrots
• 1 avocado sliced
• 1 cucumber thinly sliced
• 2 cups rice noodles cooked according to package directions
• fresh cilantro and/or mint
• 8 sheets rice paper

Dipping Sauce

• 1/3 cup Teriyaki Sauce
• 1/2 teaspoon fresh ginger grated
• 1/2 teaspoon garlic grated
• 1 teaspoon sesame seeds

Instructions

• Fill a 13×9 baking dish or large skillet with warm water. Place 1 sheet if rice paper in. Let sit for 20-30 seconds until soft and pliable.
  8 sheets rice paper
• Place the softened rice paper on a plate or cutting board. Fill with about 1/4 cup carrots, and rice noodles, 2 slices of avocado, a couple slices of chicken, and a few cucumber slices and fresh cilantro or mint.
  1 cup cooked chicken, 1 1/2 cup match stick carrots, 1 avocado, 1 cucumber, 2 cups rice noodles, fresh cilantro and/or mint
• Fold over the bottom half, fold in both of the sides, and roll to close. Place on a tray or plate.
• Repeat with the rest of the ingredients. Place in fridge until ready to serve.
• Mean while to prepare the dipping sauce mix together teriyaki sauce, garlic and ginger until smooth. Sprinkle with sesame seeds.
  1/3 cup Teriyaki Sauce, 1/2 teaspoon fresh ginger, 1/2 teaspoon garlic, 1 teaspoon sesame seeds

Nutrition

Calories: 639kcal | Carbohydrates: 126g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 1380mg | Potassium: 325mg | Fiber: 3g | Sugar: 4g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 3mg

How To Make Chicken Spring Rolls

• Soften the Rice Paper – Dip a sheet of rice paper in warm water until flexible, then lay it flat on a plate or work surface.
• Layer the Filling – Arrange chicken, carrots, rice noodles, avocado, and cucumber across the center of the wrapper.
• Roll the Spring Rolls – Fold the bottom over the filling, tuck in the sides, and roll tightly to seal.
• Repeat & Chill – Continue assembling the remaining rolls and keep them refrigerated until ready to serve.
• Make the Dipping Sauce – Stir together teriyaki sauce, grated ginger, and garlic, then finish with sesame seeds.

Recipe Tips & Tricks

• Use Warm Water for the Rice Paper – Warm water softens the wrappers quickly without making them overly sticky. I fill a large skillet with warm water and work with 1 sheet at a time.
• Don’t Soak Too Long – It will take 20-30 seconds for the paper to soften. As soon as it is pliable and see thru you want to remove it and start assembly.
• Keep Fillings Thinly Sliced – Smaller pieces make the rolls easier to fold and prevent tearing.
• Start with a Small Amount of Filling – Overfilling makes the rolls difficult to seal and can cause the wrapper to split.
• Roll Tightly but Gently – A snug roll helps everything stay together without tearing the rice paper.
• Cover Finished Rolls – Place a damp paper towel over completed rolls so they stay soft while you assemble the rest.
• Try Different Proteins – Shrimp, tofu, or thinly sliced steak can be swapped in for the chicken if you want variety.

Storage

These really are best served within a couple hours of rolling them. You can make them a couple hours before serving and cover with a damp paper towel in the fridge.

Taco Soup is an easy one pot dinner loaded with seasoned meat, beans, and bold taco flavors. A hearty, family-friendly meal perfect for busy nights.

If you love taco night but want something cozy and a little different, Taco Soup is the perfect solution. It’s packed with seasoned meat, beans, corn, and bold Tex-Mex flavor that is all simmered together in one easy pot. This is the kind of hearty, comforting dinner that’s perfect for busy weeknights or chilly evenings.

The best part? Taco Soup is so easy to customize and almost impossible to mess up. You can top it with shredded cheese, sour cream, crushed tortilla chips, or avocado, and let everyone build their own bowl. It’s simple, filling, and guaranteed to become a regular in your dinner rotation.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Oil
• Ground Beef – ground turkey works great too
• Onion
• Garlic
• Taco Seasoning – a store bought packet or Homemade Taco Seasoning works great.
• All-Purpose Flour
• Tomato Sauce
• Diced Tomatoes with Green Chiles – such as Rotel
• Enchilada Sauce – a can of store bought or Homemade Enchilada Sauce works great as well.
• Corn – I use frozen corn, but if you use a can of corn drain it first.
• Beans – I use black beans, but you can use pinto beans as well. I always drain and rinse canned beans.
• Chicken Broth – you can use low sodium if you want to cut down on the salt

Print

Easy Taco Soup

Taco Soup is a hearty, one pot dinner made with seasoned meat, beans, corn, and bold taco flavors. Easy to customize and perfect topped with cheese, sour cream, and tortilla chips.

Course Dinner Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 415kcal

Author Erin Sellin

Ingredients

• 1 Tablespoon olive oil
• 1 pound ground beef or ground turkey
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1 oz taco seasoning
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 15 oz tomato sauce
• 15 oz black beans drained and rinsed
• 10 oz diced tomatoes with green chilies
• 10 oz enchilada sauce
• 1 cup corn kernels

Instructions

• In a large pot heat oil over medium high heat. Add ground meat and onions, break apart and cook until browned and onions are soft. Drain away any excess grease. Add garlic, and cook for about 1 minute, until you can just start to smell it.
  1 Tablespoon olive oil, 1 pound ground beef, 1 small onion, 3 cloves garlic
• Stir in taco seasoning and flour and cook for about 2 minutes. You want to cook and stir long enough to make sure there are no white streaks remaining from the flour.
  1 oz taco seasoning, 1/4 cup all-purpose flour
• Pour in chicken broth, tomato sauce, diced tomatoes, enchilada sauce, beans and corn. Bring to a simmer, and cook for 20 minutes.
  15 oz tomato sauce, 15 oz black beans, 10 oz diced tomatoes with green chilies, 10 oz enchilada sauce, 1 cup corn kernels, 4 cups chicken broth
• Serve topped with favorite taco toppings.

Nutrition

Calories: 415kcal | Carbohydrates: 40g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1821mg | Potassium: 858mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1141IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 5mg

How To Make Taco Soup

1. Brown Meat. Using a large pot add the oil to the pot. Once it is hot add in the ground beef and onions, breaking apart let it cook for 6-7 minutes until the meat is no longer pink and the onions are soft. Drain any excess grease. Add in the garlic and let is cook for about a minute until you can start to smell it.
2. Add Seasoning. Stir in taco seasoning and flour and cook for about 2 minutes. You want to cook and stir long enough to make sure there are no white streaks remaining from the flour.
3. Make Soup. Pour in the chicken broth, tomato sauce, diced tomatoes, enchilada sauce, corn kernels and beans. Bring to a simmer, and cook for 20 minutes.
4. Serve. Once the soup is cooked, divide into bowl and top with your favorite taco toppings.

Recipe Tips & Suggestions

• Protein. I usually use ground beef or ground turkey when I make this, but you really can use any protein you like. Chicken, either chicken breasts or ground chicken. You could even stir in some leftover pulled pork or roast turkey after the holidays.
• Serving Suggestions. This is great topped with a little shredded cheese, sour cream, cilantro, diced tomatoes or whatever taco type toppings you like. And i love to serve with a big slice of Cornbread on the side too.
• Spice Level. As written this is probably a mild to medium spice level. It really depends on the kind of enchilada sauce and diced tomatoes you use. They sell hot, medium and mild of both. So if you want it spicy, use the hotter version. And you could even add in diced jalapeno with the onions if you wanted.

Storage

This makes for great leftovers. Store in an airtight container in the fridge for 4-5 days. You can reheat in the microwave or on the stovetop until it is warmed through.

Freezing

You can make a double batch of this soup and have it in the freezer for another day. Just let it cool and store in an airtight container in the freezer for up to 3 months. Let it thaw in the fridge before reheating to serve.

More Comforting Soup Recipes

• Crockpot Tortellini Soup
• Instant Pot Pozole
• Clam Chowder
• Cabbage Roll Soup
• Minestrone Soup

Juicy rotisserie chicken tacos are an easy shortcut on taco night! Shred half of a rotisserie chicken, mix it with salsa, warm up your tortillas, and enjoy. Have dinner ready in 15 minutes!

When dinner needs to be fast, flavorful, and guaranteed to please, Rotisserie Chicken Tacos come to the rescue. It uses a store-bought rotisserie chicken to cut down on prep time, while still delivering a flavorful taco filling that tastes like you spent way more time in the kitchen than you actually did.

These tacos are perfect for busy weeknights, last-minute gatherings, or an easy Taco Tuesday upgrade. The chicken comes together in less than 15 minutes. Load up your favorite tortillas, and pile on the toppings. Dinner is ready in minutes, and everyone gets to build their plate exactly how they like it.

Print

Rotisserie Chicken Tacos

Juicy rotisserie chicken tacos are the best shortcut on taco night! Make these easy chicken tacos in 15 minutes with only 3 ingredients.

Course Chicken Dinner Recipes

Cuisine American, Mexican

Keyword rotisserie chicken tacos

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 220kcal

Author Erin Sellin

Ingredients

• 1 pound shredded rotisserie chicken shredded (approximately 1 pound)
• 2 Tablespoons taco seasoning
• ½ cup salsa

Tacos

• Tortillas flour or corn
• Tomatoes
• Avocado
• Limes
• Mexican Coleslaw

Instructions

• Add the chicken to a large skillet over medium heat. Season with taco seasoning and salsa, mixing until everything is well coated.
  1 pound shredded rotisserie chicken, 2 Tablespoons taco seasoning, ½ cup salsa
• Cook for about 10 minutes, stirring occasionally until the meat is warmed through.
• Serve in tortillas with your favorite toppings.
  Tortillas, Tomatoes, Avocado, Limes, Mexican Coleslaw

Notes

• The recipe is written for 1 pound of shredded chicken. That is about ½ of a Costco rotisserie chicken. If you use a smaller chicken or another store, like Target or Kroger, you may need more than half.
• Nutritional information is for the chicken only, and does not include your choice of tortillas and taco toppings.

Nutrition

Calories: 220kcal | Carbohydrates: 3g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 109mg | Sodium: 708mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.2mg

• Combine. First, add shredded chicken to a skillet with taco seasoning and salsa.
• Cook. Sauté the chicken for 10 minutes over medium heat, stirring until it’s warmed through.
• Serve. Assemble the chicken tacos in tortillas with any toppings you’d like.

Crockpot Chicken Enchilada Casserole is an easy slow cooker dinner with chicken, enchilada sauce, tortillas, and cheese. A flavorful weeknight meal.

I absolutely love enchiladas but don’t always want to spend time rolling tortillas. This Crockpot Chicken Enchilada Casserole is the perfect solution. It has all the same flavors of classic enchiladas, layered together in an easy slow cooker meal.

The slow cooker does most of the work, letting the flavors come together while the chicken becomes perfectly tender. It’s the kind of simple, hearty dinner that’s perfect for busy weeknights, meal prep, or feeding a hungry family with just a few minutes work.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Chicken Breast – you could use chicken thighs as well
• Taco Seasoning – store bought or Homemade Taco Seasoning works great
• Enchilada Sauce – you need a 19oz can of store bought or about 2 1/2 cups Homemade Enchilada Sauce
• Black Beans – I always drain and rinse my canned beans
• Sour Cream – you can swap plain Greek yogurt
• Cheese – I use cheddar but a “Taco” Blend type cheese would work great as well
• Corn Tortillas

Print

Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole is an easy slow cooker dinner with chicken, enchilada sauce, tortillas, and cheese. A flavorful weeknight meal.

Course Dinner Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Servings 5

Calories 548kcal

Author Erin Sellin

Ingredients

• 1.5 pounds chicken breasts
• 1 Tablespoon taco seasoning
• 19 oz enchilada sauce
• 15 oz black beans drained
• 1/3 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 6-8 corn tortillas cut into triangles

Instructions

• Season chicken with taco seasoning.
  1.5 pounds chicken breasts, 1 Tablespoon taco seasoning
• The the base of your slow cooker mix together enchilada sauce, black beans and sour cream until well combined.
  19 oz enchilada sauce, 15 oz black beans, 1/3 cup sour cream
• Nesle the chicken breasts into the sauce. Cover and cook on low for about 3 hours, until the chicken is cooked through and tender.
• Remove the chicken and use forks to shred.
• Add the chicken back to the crockpot with 1 cup of cheese and the tortilla pieces. Mix well to combine.
  1 1/2 cups shredded cheddar cheese, 6-8 corn tortillas
• Sprinkle the remaining 1/2 of cheese over the top. Cover and cook for 15-20 more minutes until the cheese is completely melted and the tortillas are soft.
• Serve with your favorite toppings.

Nutrition

Calories: 548kcal | Carbohydrates: 45g | Protein: 48g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 1374mg | Potassium: 909mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1247IU | Vitamin C: 4mg | Calcium: 310mg | Iron: 3mg

How To Make Crockpot Chicken Enchilada Casserole

• Mix Sauce. In the base of your crockpot mix together the enchilada sauce, sour cream and black beans. You can leave out the sour cream if you want, I like the little bit of creaminess it gives, similar to my Sour Cream Chicken Enchiladas.
• Add Chicken. Season the chicken with taco seasoning and nestle it down into the sauce.
• Cook. Cover and cook on low for 3 hours, the chicken should be cooked and tender and this point.
• Shred. Remove the chicken and use forks to shred. Then add it back to the sauce and mix to combine.
• Finish. Stir in the corn tortillas and shredded cheese. Cover and cook for another 15-20 minutes for the cheese to melt and the tortillas to soften.
• Serve. Scoop the mixture on to plates and top with your favorite taco toppings to serve.

Recipe Tips & Suggestions

• Slow Cooker. I like to cook chicken on low, it still cooks quickly, it will take about 3 hours with a modern day crockpot to fully cook the average chicken breast. On high, I think it cooks too quickly and dries out very fast. If you haven’t been a fan of chicken in the crockpot in the past, try cooking it for less time, trust me, it will change what you think about chicken.
• Enchilada Sauce. I used red sauce in this recipe, but you can absolutely swap that out. Homemade Green Enchilada Sauce makes for a great alternative to mix up the flavors.
• Beans. I used black beans for this, but you can use pinto beans, or leave them out. You can serve with Refried Beans on the side instead as well. You could also add corn if you wanted.
• Serving Suggestions. You can serve this as is, top with sour cream, avocado, cilantro or whatever your favorite taco toppings are. You can also you also serve over Cilantro Lime Rice or Mexican Rice. You could also leave out the tortillas and use the mixture as a taco or burrito filling, or put over tortilla chips for nachos. Lots of possibilities.

Storage

Store any leftover casserole in an airtight container in the fridge for up to 5 days. You can reheat in the microwave to warm through, and then top with whatever toppings you like.

Freezing

This crockpot chicken enchilada casserole does work really well for a make ahead freezer meal. Let it cool completely and store in an airtight container for up to 3 months. Let it thaw before reheating. I like to store in individual portions, to it can be a grab and go lunch.

More Crockpot Recipes

• Slow Cooker Chicken Pot Pie
• Crockpot Marry Me Chicken
• Crockpot Chicken Burritos
• Slow Cooker Tikka Masala
• Slow Cooker Pork Roast

Mongolian Beef is a quick and easy dinner with tender beef in a savory and sweet garlic ginger sauce. Better-than-takeout flavor ready in 30 minutes.

If you love takeout, but want something easy to make at home, Mongolian Beef is the answer. Tender slices of beef coated in a rich, sweet and savory sauce with just the right amount of garlic and ginger. It’s surprisingly simple to pull together in under 30 minutes.

We’re big fans of stir-fry and Asian-style dinners like garlic beef noodle bowls and General Tso’s chicken. I also love my Mongolian pork, and since I always have a freezer full of beef, I knew it was time to update the beef version that has been on the website for years!

This Mongolian beef comes together in 20 minutes, which works out great on nights when the kids have football practice, or if I simply need dinner on the table ASAP. The sauce has loads of flavor, the beef is tender, and everyone always asks for seconds.

Print

Mongolian Beef

This Mongolian beef stir-fry is a fast and delicious takeout fakeout recipe! Make it in 25 minutes with juicy sirloin steak cooked in a sweet-spicy homemade stir-fry sauce with soy sauce, garlic, ginger, and brown sugar.

Course Dinner Recipes

Cuisine American

Keyword mongolian beef

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 254kcal

Author Erin Sellin

Equipment

• Measuring Spoons
• Whisks
• Pot and Pan Set

Ingredients

• 1 pound sirloin steak sliced thinly across the grain
• 1/4 cup cornstarch
• 1 Tablespoon vegetable oil
• 4 cloves garlic minced
• 2 Tablespoons grated ginger
• 1/2 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1 Tablespoon rice vinegar
• 1 Tablespoon chili garlic paste
• 1 Tablespoon sesame oil
• 2 cups cooked white rice
• 2 green onions thinly sliced
• sesame seeds

Instructions

• Toss together sliced steak with cornstarch until well coated
  1 pound sirloin steak, 1/4 cup cornstarch
• Heat oil in large skillet over high heat. Add steak and cook for 3-4 minutes, until browned.
  1 Tablespoon vegetable oil
• Add the garlic and ginger to the beef and cook for 1-2 minutes until you can start to smell the garlic.
  4 cloves garlic, 2 Tablespoons grated ginger
• Meanwhile mix together soy sauce, brown sugar, rice vinegar, chile garlic sauce and sesame oil. Pour over beef and bring to a boil.
  1/2 cup low sodium soy sauce, 1/3 cup brown sugar, 1 Tablespoon rice vinegar, 1 Tablespoon chili garlic paste, 1 Tablespoon sesame oil
• Cook for 3-4 minutes until the sauce has thickened and the beef is cooked to your desired doneness.
• Remove from the heat and serve over white rice topped with green onions and sesame seeds.
  2 cups cooked white rice, 2 green onions, sesame seeds

Nutrition

Calories: 254kcal | Carbohydrates: 34g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 46mg | Sodium: 814mg | Potassium: 387mg | Fiber: 1g | Sugar: 12g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

• Sear Beef. First toss the sliced steak with cornstarch until it’s evenly coated. Meanwhile, preheat the in a skillet over high heat. Add the beef, and cook for 3-4 minutes until it’s browned on all sides. Stir in the garlic and ginger.
• Make the sauce. Whisk together your soy sauce, brown sugar, rice vinegar, chile garlic sauce, and sesame oil. Pour this over the steak and bring the skillet to a boil, then simmer for 3-4 minutes to thicken.
• Serve. Dish up your Mongolian beef over rice with a sprinkle of green onions and sesame seeds, and enjoy.

Easy Coconut Chicken Curry is a quick and easy one pan dinner made with chicken, coconut milk, and warm curry spices. Quick, flavorful, and perfect for weeknights.

If you’re craving something warm, flavorful, and comforting that is easy enough for a weeknight, this Easy Coconut Chicken Curry is exactly what you need. It’s rich, creamy, and packed with bold curry flavor, yet comes together in one pan with simple ingredients you can find at any grocery store.

Tender chicken simmers in a rich coconut milk sauce loaded with garlic, and curry powder and garam masala, creating a meal that tastes like it simmered all day (even though it didn’t). Serve it over fluffy rice or with warm naan, and you’ve got a dinner that feels special without being complicated.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Chicken – I use chicken breasts, but you could also use chicken thighs
• Vegetable Oil
• Onions
• Garlic
• Curry Powder
• Garam Masala
• Tomato Sauce
• Coconut Milk – use the kind that comes in a can
• Sugar – just a tiny bit helps balance the acidity of the tomato sauce
• Salt & Pepper

Print

Easy Coconut Chicken Curry

Easy Coconut Chicken Curry – a quick and easy chicken curry with coconut milk for creamy and delicious dinner. 

Course Dinner Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 536kcal

Author Erin Sellin

Ingredients

• 1 Tablespoon canola oil
• 1 – 1 1/2 pounds chicken cut into cubes
• 1 small onion finely chopped
• 2 Tablespoon curry powder
• 1 Tablespoon garam masala
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cloves garlic minced
• 14 oz coconut milk
• 8 oz tomato sauce
• 2 teaspoon sugar
• Cilantro for Garnish
• 2 cups cooked white rice

Instructions

• In a large skillet heat oil over medium high heat. Add chicken and onions to the pan. Sprinkle curry powder, garam masala, salt and pepper over chicken. Cook for 4-5 minutes until browned.
  1 Tablespoon canola oil, 1 – 1 1/2 pounds chicken, 1 small onion, 2 Tablespoon curry powder, 1 Tablespoon garam masala, 1 teaspoon salt, ½ teaspoon black pepper
• Add garlic, and cook for 1 minute until fragrant.
  2 cloves garlic
• Mix in coconut milk, tomato sauce, and sugar. Bring to a low simmer and cook for 15 minutes.
  14 oz coconut milk, 8 oz tomato sauce, 2 teaspoon sugar
• Serve over rice. Garnish with cilantro.
  2 cups cooked white rice, Cilantro for Garnish

Video

Nutrition

Calories: 536kcal | Carbohydrates: 33g | Protein: 32g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Cholesterol: 107mg | Sodium: 820mg | Fiber: 3g | Sugar: 4g

How to Make Coconut Chicken Curry

1. Chicken. Brown the chicken and the onions together in a skillet with the spices.  Everything cooks together and the heat helps develop the flavors in the curry.
2. Garlic. Once the chicken is brown on the outside (but not necessarily cooked through) add the garlic and cook for about a minute until you start to smell it.
3. Sauce. Pour in the coconut milk, tomato sauce and sugar.  Mix everything together and bring it to a simmer for about 15 minutes.  
4. Serve. Once it is nice and thick it is done.  Serve over rice with cilantro

Recipe Tips & Tricks

• Thicken Sauce. Your sauce will thicken as it cooks, but if you use a light coconut milk, you may have a thinner sauce that you are used to with curries. Mix 1 Tablespoon cornstarch with 1 Tablespoon of water and add to the pan to thicken the sauce if desired.
• Spice. This is not a spicy curry as written, but you can definitely add some heat if you like. You can add actual peppers with your onions if you want, or you can add cayenne pepper in with the coconut milk to give it some heat.
• Coconut Milk. You want to use the one in the can, not a carton that is meant for drinking. You can see I used one from Thrive Market here, but you can use the Thai Kitchens brand one that most grocery stores well in the Asian aisle.

Storage

This makes for great leftovers, store in an airtight container for up to 4 days. If you have a large amount leftover, you can store the chicken and rice separately and reheat the curry in a saucepan over medium heat until warmed through. Or you can store over the rice and microwave for a quick lunch the next day.

Curries also freeze really well. Store the curry, without the rice, in an airtight container for up to 3 months in the freezer. Let it thaw in the fridge before reheating and serving with rice.

Curry can be intimidating, but it doesn’t have to be.  This is ready in under 30 minutes and it is so full of flavor.  It uses ingredients you can find in the normal grocery store, so you don’t have to run around town and make special trips to the Asian market.  You really can make a delicious curry in no time for a quick and easy dinner.  

More Curry Dinner Recipes

• Chicken Tikka Masala
• Indian Butter Chicken
• Thai Green Curry Chicken
• Chicken Curry
• Basil Coconut Chicken Curry