Homemade Street Tacos with Chicken!

Street tacos can be found in almost any Mexican restaurant throughout the cities across America. Simple but packed with flavor, grilled marinated chicken and your favorite toppings are tucked into soft corn tortillas.

Now you can make chicken street tacos right at home for an easy, fresh and delicious meal!

Chicken street tacos topped with tomatoes, cilantro, jalapenos and limes.

What is a Street Taco?

A street taco is a very basic taco filled with grilled meat, often beef, chicken, pork, or sometimes shrimp or fish. Both the flavors and the ingredients tend to be simple, clean and fresh!

The meat mixture is scooped into a soft corn tortilla and served with onions, cilantro, and pico de gallo (or your favorite fresh toppings).

What are the Best Tortillas?

I travel to Mexico frequently (it’s my happy place) and I am obsessed with Mexican food while I’m there. Upon my travels, I’ve fallen deeply in love with the flavor of a warm soft corn tortilla.

While street taco tortillas are usually corn, flour can be used if it is your preference.

To Serve Street Tacos

These little bundles are often served in twos or threes, so keep the size of the tortilla small, 6 to 8 inches. If you can find them, our store sells little mini 4″ tortillas which are perfect for appetizer night! Tortillas are usually doubled up when serving (this is optional) because corn tortillas can sometimes tear or break and this’ll keep all of the filling in.

I usually heat the tortillas right on the grill or over the gas stove directly over the flame for a few seconds.

Grilled chicken being chopped on a cutting board.

How to Make Street Tacos

Making the best street food right at home is as easy as can be!

Prepare the chicken in the marinade before you leave for work so the chicken is seasoned and super tender! Then serve with a Mexican style salad and fun drinks for a perfect evening.

  1. Prepare the marinade, add chicken and refrigerate at least one hour.
  2. Grill chicken until no pink remains, then chop into 1/2” pieces.
  3. Fill your tortillas (and your plate) and enjoy!

To serve, scoop a little chicken in the center of each taco and then add toppings as desired.

I find chicken thighs always come out juicy but if you prefer, you can use grilled chicken breasts in place of thighs.

Raw chicken being marinaded in a zesty homemade marinade.

The Best Toppings for Street Tacos

This is the part everyone loves the most! So, what goes on a street taco? There are so many tasty add-ons, but here is a list of all-time favorites:

  • Veggies: avocados, tomatoes, shredded cabbage, or shredded lettuce
  • Sauces: guacamole, sour cream, or homemade salsa (or pico de gallo)
  • Cheese: cheddar cheese, Cotija, monterey jack
  • Flavor Booster: jalapenos, onions or black olives

Chicken street tacos with toppings.

Can I Freeze It?

The chicken can be easily frozen after it’s been cooked. Remember to label a zippered bag with the date on it.

Street taco meat should keep in the freezer for about two months. Corn tortillas freeze great as well! Freeze the meat and the tortillas separately.

Taco Night Recipes

Chicken Street Tacos

Simple but packed with flavor, now you can make chicken street tacos right at home!

  • 1 lb chicken thighs (boneless, skinless)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 tablespoons lime juice
  • 1/4 cup orange juice
  • 2 cloves garlic (minced)
  • 3 tablespoons olive oil

For serving

  • corn tortillas
  • cilantro
  • pico de gallo
  1. Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours.

  2. Grill chicken over medium heat until no pink remains, about 4 minutes per side.
  3. Once cooked, remove chicken and rest 3 minutes. Chop into 1/2″ cubes.
  4. Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.

Top image - Chicken street tacos topped with tomatoes and cilantro. Top image - chicken chopped on a cutting board.
Top image - chicken chopped on a cutting board. Bottom image - Chicken Street Tacos topped with tomatoes and cilantro.

Slow Cooker Mississippi Pot Roast {Juicy & Tender}

Mississippi Pot Roast is crazy easy to make. Just 5 ingredients in the slow cooker means almost no prep for an incredibly tender, melt-in-your-mouth roast dinner.

Serve this meal over mashed potatoes with juices from the slow cooker for the ultimate comfort food!

Mississippi Pot Roast served over mashed potatoes.

What is Mississippi Pot Roast?

5 minutes prep is all you need! Who would have thought that an inexpensive cut of meat, combined with a few simple ingredients and a little bit of time in the crockpot could result in such a tender, savory, one-pot meal! Perfect for a potluck or a party so guests can help themselves! There is a fun story about this roast and how it came to be published in the New York Times!

INGREDIENTS

BEEF I brown the beef first for extra flavor but if you’re rushing in the morning before work, you can skip the browning step!

RANCH & AU JUS MIX I  most often use homemade ranch mix in this recipe since I always have it on hand. Regular or low sodium au jus or gravy mix is perfect in this recipe!

PEPPERONCINI PEPPERS The peppers and juice add a lot of flavor while the salt from the pepper brine makes the meat really tender! You’d think it makes this dish spicy but it doesn’t.

BUTTER Because everything is better with butter. It just is.

Two images showing Mississippi pot roast before and after being cooked in the Crockpot.

The Best Cut of Beef to Use

The nice thing about Mississippi mud pot roast is that you can use an inexpensive cut of meat like a chuck roast or a pot roast, even a pork roast will do.

Keep the seasonings the same, cooking it ‘low and slow’ in the crockpot for incredibly juicy results! Cooking on high is okay too but be sure to shorten the cooking time to avoid overcooking.

How to Make Mississippi Pot Roast

I’d say this is as easy as 1,2,3 to prepare but really, there aren’t even 3 steps. Just 2. Slow-cooked in the crockpot all day, this pot roast is tender, juicy, and oh so delicious!

  1. Brown roast and place in the bottom of the slow cooker.
  2. Add remaining ingredients and cook until fork tender.

I pull the beef into chunks and mix it into the juices in the slow cooker. That’s all there is to it! Serve over a bed of mashed potatoes, with a side salad, and a slice of homemade garlic bread to soak up every last drop!

Mississippi pot roast served over mashed potatoes.

What To Do With Leftover Mississippi Pot Roast

Mississippi pot roast is even better as leftovers because all of the flavors have had a chance to blend together.

  • Sandwich: Leftover pot roast makes great sandwiches for lunches the next day.
  • Soup: Cut leftover pot roast into chunks and simmer it in a broth with potatoes, carrots, and onions for a hearty soup. Add some homemade dumplings on the top and there’s another dinner for another day!

Delicious Beef Roast Recipes

Mississippi Pot Roast

Whether you make this recipe in a CrockPot or in the oven, Mississippi pot roast will be on your menu rotation all year long!

  • 4 lbs chuck roast (or pot roast)
  • 1 packet ranch mix
  • 1 packet au jus mix (or brown gravy mix, low sodium)
  • 6 pepperoncini peppers (plus 1/2 cup juice)
  • 1/4 cup butter
  1. Brown roast in a pan over medium-high heat, about 5 minutes per side.
  2. Place roast in the bottom of a slow cooker and add pepperoncini juice. Sprinkle with ranch mix and gravy mix.
  3. Add peppers and sliced butter to the top of the slow cooker.
  4. Cook on low 8-10 hours or until fork tender.
  5. Serve over mashed potatoes.

This can be cooked on high for 4-6 hours but I prefer to cook on low for a tender buttery roast if time allows.

If you check your roast early and it’s tough, it likely needs more time. Opening the slow cooker frequently will add additionaly cook time to this recipe.

Mississippi Pot Roast recipe originally developed by Robin Chapman, Ripley, MS.

Top image - Mississippi Pot Roast served over mashed potatoes. Bottom image - Mississippi Pot Roast in a slow cooker.

Close up of Mississippi Pot Roast served over mashed potatoes.

Mississippi Pot Roast served over mashed potatoes.

Creamy & Delicious Grits: For Breakfast, Lunch or Supper!

Making Grits has never been easier with this simple recipe. Made by boiling in a milk mixture and serving topped with butter this is one cozy dish everyone loves!

This dish has gone from a humble breakfast to a gourmet entrée adorned with everything from local shrimp to expensive mushrooms, to cheese!

A serving of creamy grits topped with butter.

Grits vs. Polenta

Both grits and polenta are corn-based side dishes.  While both are made of ground corn (as is cornmeal), there are some differences.

What are Grits?

Grits are a coarsely ground grain made with either hominy or stone-ground corn. The simplest way to prepare grits is to boil them in water, but they can also be imbued with extra flavor by cooking them in broth or stock.

For creamy grits, cook them in milk or half milk half water. Once grits are cooked, they are usually mixed with butter, but the variations are endless!

Polenta is made from yellow ground corn and is the Italian version of grits. It’s also a deeper shade of yellow and has a different grind while grits are generally a pale white, so be mindful of that when swapping. Polenta takes a little more time to prepare and requires additional stirring in order to keep it creamy and free from lumps.

Types of Grits

  • Quick and Regular – the most common kind of grits are just that, quick and easy to prepare. The endosperm is removed which makes them a little less nutritious but gives them a longer shelf life and a quicker cook time.
  • Hominy – hominy grits are made from white corn that has been soaked.
  • Stone Ground – stone-ground grits are coarsely ground, retain more of the nutrients, but take up to an hour to cook and are harder to find at the grocery store.
  • Instant – essentially, precooked and dehydrated. Instant grits are great for a quick breakfast when made in the microwave with a little water or milk.

Grits prepared in a pot with butter on top.

How to Make Grits

This recipe is just 2 simple steps and tastes so delicious!

  1. Bring milk, water, and salt to a boil on the stove (per recipe below).
  2. Add grits slowly while whisking to avoid sticking together and becoming lumpy.
  3. Cook over low-medium heat and stir frequently.

Remove from heat and add butter and then salt and pepper to taste.

Delicious Variations

For a little variety, try preparing grits with different flavor combinations:

  • For Cheese Grits: Add shredded cheddar cheese after it has been cooked but are still on the stove. Stir constantly until the cheese is fully melted and the grits are smooth.
  • For Shrimp and Grits: Saute the shrimp separately and add to the cooked grits. Add a can of diced tomatoes and shredded cheddar cheese for a fancy version!

What to Eat with Grits

For breakfast, simply cooked with milk and butter and seasoned with salt and pepper is the way to go. Try adding a fried egg on top, a sprinkling of bacon bits for flavor, and serving with a fresh biscuit!

If you are preparing it as an entrée, any kind of sautéed vegetable on the side would taste great! Or a crisp salad with a bright vinaigrette to clear the palate is a great idea!

How to Make Grits

Grits for breakfast, lunch, or supper! They are a delicious main dish or side.

  • 2 cups water
  • 2 cups milk (or light cream, more as needed)
  • 1/2 teaspoon salt (or to taste)
  • 1 cup regular grits (or quick-cooking grits)
  • 3 tablespoons butter
  1. Bring milk, water, and salt to a simmer over medium heat.
  2. Slowly add grits while whisking to avoid lumps.
  3. Cook grits covered over medium-low heat, stirring frequently ( about 15 minutes for regular grits, 5 minutes for quick-cooking grits).

  4. Remove from heat and stir in butter. Season with salt and pepper and serve.

Optional: Stir in 1 cup of sharp cheddar cheese before serving.

Milk can be substituted with half and half, a portion of heavy cream or even broth if needed.
For a thinner consistency, add more milk. For a thicker consistency, cook a bit longer.

This recipe is for regular or quick cooking grits. Stone-ground grits will need a longer cook time. Various brands/grinds may have a slightly longer/shorter cook time. 

Grits in a pot with melting butter on top.
A serving of grits with melting butter on top.
Top image - Grits being prepared in a pot with butter on top. Bottom image - A serving of grits topped with butter.

Crispy Chicken Cutlets {30 Minute Meal}

Crispy Chicken Cutlets are a delicious way to enjoy chicken breasts! Chicken is breaded with a light panko bread crumb coating and pan-fried until crisp and juicy

Serve these cutlets on their own, with honey mustard sauce or in hamburger rolls for the perfect chicken sandwich recipe!

Crispy chicken cutlets garnished with parsley.

What Is A Chicken Cutlet?

A chicken cutlet is a thin piece of a chicken breast. Cutlets can be purchased but are easy to prepare with whole chicken breasts too. Since chicken cutlets are thinner and generally more even they cook quickly and evenly!

To prepare chicken cutlets, cut a chicken breast in half cross-wise (image below) and then pound it until it’s about 1/4″ thick with a meat mallet. That’s all there is to it!

Raw chicken breast being sliced in half width wise.

Quick Chicken Hack Freezing chicken for 20 to 30 minutes before cutting it makes it so easy to slice, chop or dice for ANY recipe!

You can then slice it for stir fry, or create cutlets or even fillets so quickly. No more frustrating attempts, the knife cuts right through the chicken like nothing when it’s slightly frozen!

How To Make Chicken Cutlets

This easy chicken cutlet recipe is as easy as 1, 2, 3 and ready in under 30 mins!

Chicken breasts being dipped in an egg mixture and then coated in a bread crumb mixture.

  1. Cut the slightly frozen breasts in half lengthwise, then pound with a meat tenderizer or mallet to about 1/4″ thickness.
  2. Dredge chicken pieces first in beaten egg, then the breadcrumb mixture (per recipe below).
  3. Pan fry in oil until golden brown and crispy!

Serve with your favorite dipping sauces for a delicious appetizer or main course.

Add a slice of lemon on the side dresses them up for the grownups in the room, or serve them with buffalo sauce, or honey mustard dressing. For a similar baked-not-fried version try this crispy parmesan crusted chicken.

Crispy chicken cutlets garnished with parsley.

Oil for Frying

My choice of oil for pan-frying is a vegetable oil. It has a high smoke point and panfrying is usually a quick process. Vegetable oil can have an unpleasant smell if it is hot for too long so preheat your oil just before cooking.

Refined peanut oil is a great choice as well (and it is perfect for deep frying too).

What To Serve With Chicken Cutlets

The question should really be “What not to serve?” So many wonderful things go with these cutlets it’s hard to pick just a few.

  • Serve baked corn on the cob with a side of garlic ranch mashed potatoes and just watch the kids clean their plates!
  • Or keep it simple and make an overnight salad so that all you have to do is make the chicken the next day! Super delicious, and a time saver too!
  • Turn them into sandwiches with fresh lettuce, tomatoes and mayonnaise.

Have an array of appetizers for a party or even for supper, and make everyone’s favorites! Include these tasty, crispy chicken cutlets in the mix and they’ll be the first thing to disappear off the plate!

Delicious Breaded Chicken Dishes

Crispy Chicken Cutlets

Breaded chicken is fried up in a skillet with panko and parmesan for a sure hit every time! 

  • 2 large chicken breasts
  • 1 1/4 cups panko bread crumbs
  • 1/4 cup parmesan cheese (grated)
  • 1 teaspoon garlic powder
  • 1 egg
  • salt & pepper to taste
  • 1/3 cup vegetable oil
  1. Freeze chicken breasts about 20 minutes or so.
  2. Cut chicken breasts in half horizontally and pound to 1/4″ thickness.
  3. Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
  4. Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.

  5. Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

Top image - crispy chicken cutlets cooked on pan. Bottom image - chicken breasts being dipped in an egg bath, then breadcrumb mixture.
Crispy breaded chicken cutlets in a basket.
Crispy chicken cutlets on a baking sheet.

Homemade Gnocchi Recipe {Just 4 Ingredients!}

This Gnocchi recipe is a fun project, and the results are positively perfect! Soft pillowy potato pasta, this needs just a few ingredients you likely have on hand like potato, egg and flour.

Simply make a dough, roll and boil!

A pan of gnocchi ready to serve

Potato gnocchi has just a few easy to find ingredients and, while it takes a bit of time, it’s not difficult to make. This particular gnocchi recipe is one I learned attending classes at our local culinary school and have made it ever since.

What Is Gnocchi?

Gnocchi is an Italian homemade pasta that resembles a little dumpling. At it’s most basic level it’s made with potato, egg, and flour. Several regions in Italy have their own variations with combinations of ricotta cheese, herbs, or spinach, the possibilities are endless.

Mashed potatoes and egg in a bowl to make dough for a gnocchi recipe

Shaping Gnocchi

The dough is rolled into ropes and cut into pieces. Each rope of dough is about 1/2″ to 3/4″ thick and then cut into 1/2″ pieces. The gnocchi dough is soft and delicate, so be gentle when working with it.

shaping potato gnocchi on a wood cutting board

Once cut into pieces, roll each gnocchi along the back of a fork to create ridges (you can purchase a gnocchi board but unless you make gnocchi frequently, a fork works just fine).

The purpose of creating ridges is to help the gnocchi “grab” the sauce it is mixed with.

shaping homemade gnocchi on a cuttingboard

How To Make Gnocchi

It’s really simple to make these pillowy little dumplings.

  1. Mix all the ingredients together except flour. Add flour a little at a time, until dough forms.
  2. After “resting” the dough, roll it out into long “ropes,” and cut per recipe instructions.
  3. Use a gnocchi board or even just a fork to create ridged pasta!

Tips for Perfection

  • Boil your potatoes but drain them very well. Baked potatoes work in this recipe too.
  • Leftover mashed potatoes aren’t ideal as they have other additives such as cream etc that will affect the consistency of your dough.
  • Ensure the potatoes are perfectly smooth once mashed
  • Add just enough flour to make a dough, excess flour can make tough gnocchi
  • Don’t overwork the dough, these should be soft and pillowy. Use a delicate touch.

Left image - potato gnocchi on a baking tray. Right image - Gnocchi in a strainer.

How To Cook Gnocchi

It takes just a few minutes to cook potato gnocchi!

  1. Bring a pot of salted water to a rolling boil.
  2. Gently add pasta and wait until it floats to the top (about 90 seconds).
  3. Transfer to a skillet with a bit of butter/olive oil and sauce if you’re using one. Toss the gnocchi and serve.

It’s that simple!

How To Serve It

It can be served as a side dish or as the first course in a full Italian style meal! For a very special experience, gnocchi can be served as the primo, or first course, in a full Italian meal consisting of several courses.

Sauces for Gnocchi:

 Of course, it’s always a treat to have homemade pasta as a side dish with chicken, beef, or fish!

More Perfect Pasta

You can’t go wrong with homemade potato gnocchi! No matter how you choose to serve it up, there is one thing you can count on: you won’t have any leftovers!

Gnocchi

This easy pasta recipe is made with just 4 simple ingredients!

  • 18 ounces potatoes (cooked and riced)
  • 2 tablespoons butter (melted)
  • 1 egg (beaten)
  • 1/2 cup flour (+1/4 cup flour if needed)
  • salt (to taste)
  1. Combine riced potatoes, butter, and eggs in a bowl. Slowly mix in flour and knead until dough forms.

  2. Cover and rest 30 minutes at room temperature.
  3. Dust counter with flour and roll out a 1/2" to 3/4" thick rope of dough. Cut into 1/2" slices.

  4. Gently roll gnocchi pieces on a gnocchi board or the back of a fork to create ridges.

  5. Cook in boiling salted water, about 3 minutes, or until it begins to float.
  6. Remove from boiling water and transfer to an ice bath for about 1 min.
  7. Toss with oil and refrigerate until ready to serve.

A potato ricer is a tool that will produce perfectly fluffy lump-free potatoes. If you don’t have a ricer, be sure to mash your potatoes well so they are very smooth.

Top image - A serving of gnocchi tossed in pesto. bottom image - Cooked gnocchi in a strainer.
Homemade Gnocchi in a frying pan.
Gnocchi tossed with parmesan and pesto.

Garlic Butter Baked Salmon {Easy}

Delicious Baked Salmon in foil is one of the best entrees for healthy, quick and tasty home cooking. In this delightful recipe, the whole salmon fillet is seasoned with fresh lemon slices, dill, and luscious garlic butter. The foil keeps it extra moist and flavorful!

Baked Salmon on foil with lemon slices and dill.

Salmon for this Recipe

This recipe uses a whole salmon fillet as it’s easy to make for a crowd and required little prep. It works well with any kind of salmon from wild to farmed or chinook to steelhead.

As with most salmon recipes, it can easily be adapted to individual filets too (and cooked all in one foil pack or in individual packets). I cook salmon foil packs for about 15-20 minutes at 400°F.

Garlicky Butter Topping

Everything tastes better with butter, especially oven-baked salmon. Even better when the butter is garlic butter! Garlic butter has endless uses, from sauces to garlic bread or for dressing up steamed or roasted vegetables. It’s one of those kitchen workhorses that are always good to have on hand.

  1. Over low heat, melt butter, being careful not to brown it.
  2. Add minced garlic and cook gently for a minute.

Salmon fillet being topped with garlic butter.

How to Bake Salmon

From prep to cooking to clean up, baked salmon is just about the easiest entrée anyone could hope for.

  1. On a large piece of foil, layer lemon slices and fresh dill with the whole salmon fillet.
  2. Drizzle with garlic butter. Fold and seal foil into a tented pouch and bake.
  3. When done, open foil and place under broiler to brown the top.

Salmon fillet is best when baked with the skin on for optimal flavor and to help it retain moisture. It also ensures the entire fillet holds together when baking and plating up. The flesh easily flakes away from the skin with a fork.

Raw Salmon fillet topped with garlic butter, lemon slices, and dill.

How Long to Bake Salmon

Like any fish, salmon cooks quickly in a preheated oven. In general, most ovens take about 15 minutes to preheat to 350°F, or 20 minutes to reach 400°F.

To cook a 3-pound salmon fillet in foil:

  • 350°F:  20-25 minutes.
  • 400°F: 15-20 minutes
  • 450°F: 12- 15 minutes

The time will vary depending on the thickness of the fillet. Be sure to check it so it cooks without overcooking, it should flake with a fork easily.

Served with fondant potatoes, roasted asparagus or glazed carrots, a baked salmon dinner makes an impressive, yet simple presentation for guests or special dinners with the family.

Leftovers

This recipe is so delicious I doubt there will be leftovers! They can be gently reheated but are also great in salmon pasta or salmon patties!

  • For Reheating: Store leftover oven-baked salmon in a tightly covered container in the refrigerator for up to four days. Reheat in a foil-covered pan in the oven.
  • To Freeze: wrap individual slices in parchment paper and stack in freezer bags. Squeeze out as much air as possible before sealing. Salmon will keep this way for up to six months. Thaw in the refrigerator before reheating – or make a delicious cold salmon salad!

Salmon Recipes

Garlic Butter Baked Salmon

In this delightful recipe, the whole salmon fillet is seasoned with fresh lemon slices, dill, and luscious garlic butter.

  • 1 side of salmon fillet (3 pound)
  • 6 sprigs fresh dill
  • 2 lemon (thinly sliced)
  • 4 cloves garlic (minced)
  • 4 tablespoons unsalted butter
  • kosher salt (to taste)
  • black pepper (to taste)
  1. Remove the salmon from the fridge and let rest at room temperature while preparing the foil and the garlic butter.

  2. Preheat oven to 375°F and line a rimmed baking sheet with a large piece of foil. Spray with non-stick cooking spray.

  3. In the middle of the foil lay 3 sprigs of dill and 1 lemon thinly sliced.

  4. Lay the salmon, skin side down, on top of the dill and lemons. Roll up the sides of the foil so the salmon is in a pouch.
  5. In a small saucepan melt butter and garlic over low heat and pour over the salmon. Season with kosher salt and black pepper.

  6. Add remaining dill and lemon slices over the top of the salmon.
  7. Gently tent the salmon with foil and bake for about 15 minutes or until almost fully cooked.

  8. Remove from oven and remove the top piece of foil.

  9. Place the baking rack about 6 inches from the top. Add the salmon back to the oven and broil for 3-5 minutes or just until the top is lightly browned.

Salmon on a baking tray with slices of lemon and fresh dill.
Salmon prepared on a baking tray with lemon slices and fresh dill.
Top image - Salmon baked on a foil lined baking tray topped with lemon slice sand dill. Bottom image - garlic butter marinade being spooned over a salmon fillet.

Instant Pot Corned Beef {With Cabbage & Potatoes!}

Instant Pot Corned Beef and Cabbage is easy to make, tender and delicious! The Instant Pot makes this meal in a fraction of the time (and all in one pot)!

Not only is corned beef brisket a star on St. Patrick’s Day, but it makes for a hearty entrée all-year-round, especially on these chilly winter days!

Instant Pot Corned Beef sliced on a serving tray with carrots, potatoes, and cabbage.

For years I’ve made corned beef in a crockpot and while tender and delicious, it takes all day long. Enter the Instant Pot… quick and easy prep and even quicker and easier cooking!

Instant Pot Corned Beef ingredients.

How to Make Instant Pot Corned Beef

This simple favorite is ready in a few simple steps!

  1. Combine liquids, onion, and garlic in the instant pot (per recipe below).
  2. Add trivet and place the corned beef on top with the spice packet.
  3. Cook on high and release pressure. Rest the corned beef while the veggies cook.
  4. Discard all but one cup of liquid and add the cabbage, potatoes, and carrots. Cook on high for 5 minutes, then quick release the pressure.

Remove corned beef and place it on a cutting board. Slice across the grain and serve on top of the vegetables.

How Long to Cook Corned Beef I find 90 minutes is perfect for thawed corned beef about 2-3lbs (or even slightly larger).

Instant pot corned beef veggies in the instant pot.

TIP Resting the corned beef redistributes the juices keeping the meat tender.

It’s okay to use frozen corned beef brisket, but remember you ‘ll need to increase the cooking time. Since the cabbage, potatoes, and carrots are cooked while the corned beef rests, there is no risk of them overcooking!

The Best Beer To Use

Use the beer you like to drink!  Some darker beers can produce a bit of a bitter flavor in the cooking liquid but truly flavor the beef and veggies beautifully. I’d suggest a dark beer like Guinness or Irish Stout for a truly savory flavor.

If you simply don’t have any on hand, then use broth and a spoonful of brown sugar.

Serve With…

Since corned beef is a full meal deal on its own, keep the sides fairly simple. But definitely make some bread to soak up those delicious juices!

Leftover Corned Beef Sandwiches

Next to meatloaf, nothing is better than a corned beef sandwich. Pile it high on two slices of rye bread, add a little sauerkraut and stone-ground mustard and you’ve got yourself a Reuben! Don’t forget the swiss cheese! Enjoy!

Must-Try Corned Beef Recipes

Instant Pot Corned Beef

This recipe makes for a hearty entrée all-year-round, especially on these chilly winter days!

  • 2 cups water ( or broth)
  • 12 oz beer (or broth)
  • 4 cloves garlic (minced)
  • 1 large onion (chopped)
  • 2-3 pound corned beef brisket (with spice packet)
  • 1 lb baby potatoes
  • 3 cups cabbage (chopped)
  • 3 carrots (chopped)
  1. Combine water, beer/broth, onion and garlic in a 6QT Instant Pot.
  2. Add the trivet and add the corned beef brisket with the spice mixture (if yours doesn’t have a spice mixture, see note).
  3. Cook on high pressure for 90 minutes. Once done, release pressure and remove brisket, tent with foil to rest.
  4. Leave about 1 cup liquid in the Instant Pot. Add cabbage, potatoes and carrots. Set to high pressure for 5 minutes.
  5. Quick-release pressure. Remove vegetables to a serving place with a slotted spoon. Top with butter or sauce from the Instant Pot.

  6. Slice corned beef across the grain and serve with vegetables.

Spice mixture can be replaced with 1 tablespoon pickling spices.

Darker beers can produce a slightly bitter flavor depending on the type/brand.

Instant pot corned pot on a serving platter with carrots, potatoes, and cabbage.
Instant Pot Corned Beef on a serving tray with vegetables.
Top image - instant pot corned beef on a serving tray with vegetables. Bottom image - Vegetables in an Instant Pot.

Everything Stuffed Chicken {With Cheddar & Cream Cheese}

Everything Cream Cheese Chicken incorporates all of the flavors from the famous “everything bagel” into a delicious chicken dinner!

In this recipe, chicken breasts are stuffed with a savory cream cheese filling, breaded with a real whole bagel, and a liberal dash of everything bagel seasoning!

This cheesy breaded chicken makes for a great meal served with a tossed salad and some veggies!

Everything stuffed chicken baked on a baking tray.

Ingredients

  • BAGEL BREAD CRUMBS A fresh bagel is made into crumbs for the perfect coating to this cream cheese chicken recipe. I use plain bagels but you can use any flavor (cheddar is great too). If you don’t have bagels, use Panko bread crumbs instead.
  • CHICKEN BREASTS Boneless/skinless are used in this recipe. Boneless chicken breasts can range in size from 5oz to 10oz so cooking time can vary, I use smaller 5oz breasts in this recipe.
  • CREAM CHEESE FILLING No “everything” dish would be complete without a cream cheese filling! A bit of cheddar adds extra flavor!
  • EVERYTHING BAGEL SEASONING This seasoning can be store bought or make your own everything seasoning here.

Bagels being pulsed in a food processor to make bread crumbs.

How to Make Cream Cheese Chicken

This one is a super cheesy chicken breast! Rather than rolling the chicken as you would in chicken cordon bleu, I prefer to butterfly the chicken like in these spinach stuffed chicken breasts.

  1. Grind the bagel (if using) in a food processor to make crumbs. Mix with everything bagel seasoning and set aside (you can use Panko bread crumbs if you prefer).
  2. Combine cream cheese filling mixture ingredients (per recipe below).

Chicken breasts stuffed with a cream cheese mixture.

  1. Slice chicken breasts lengthwise (but not all the way through) and open like a book. Fill the chicken and season with salt and pepper.
  2. Roll chicken in crumbs, sprinkle with more everything bagel seasoning and bake in pre-heated oven.

Two images showing everything stuffed chicken being breaded and

How Long To Cook Stuffed Chicken Breast

It takes longer for cream cheese filled chicken breast to cook than it does for just boneless baked chicken breasts. Cook for 35 to 40 minutes or until chicken reaches an internal temperature of 165°F.

Serve Cream Cheese Chicken with…

Everything chicken goes with… well, everything!

You can’t go wrong with a side of mashed potatoes or crispy baked potato wedges.

Add in some veggies like green beans with bacon, roasted broccoli or even just a fresh tossed salad.

Baked Everything stuffed chicken on a wooden board.

Got Leftovers?

Leftover cream cheese chicken can be thinly sliced and topped onto a pile of greens for a healthy lunch. Or tuck some into a toasted Kaiser roll for a heartier meal.

  • To Freeze, store in an airtight container or zippered bag. Leftovers can be frozen up to 2 weeks!.
  • To Reheat, simply top with a little more everything bagel seasoning, a dash of salt and pepper. If heated in the microwave, the breading wont be crisp so I like to use the toaster oven or even microwave and broil for a few minutes.

Chicken Favorites

Everything Chicken

Chicken breasts are stuffed, baked with a smear of cream cheese, a real whole bagel, and a liberal dash of everything bagel seasoning!

  • 4 boneless chicken breasts (5 oz each)
  • 6 tablespoons spreadable herb and garlic cream cheese
  • 1/2 teaspoon garlic powder
  • 1 oz parmesan cheese
  • 2 oz sharp cheddar cheese
  • 1 plain bagel (or 1 cup panko breadcrumbs)
  • 2 tablespoons olive oil
  • 3 tablespoons everything seasoning (divided)
  • 1/4 cup flour
  • 1 egg (beaten)
  1. Preheat oven to 375°F. Line a baking pan with parchment paper.

  2. Break the bagel into small pieces and place in a blender or food processor. Pulse to create crumbs (don’t make them too fine).
  3. Combine the breadcrumbs with 2 tablespoons everything seasoning and olive oil. Mix well to combine. In a small bowl, combine cream cheese, garlic powder, parmesan cheese, and cheddar cheese.

  4. Cut each chicken breast lengthwise (so it opens like a book) but don't cut all the way through. Fill each breast with the cream cheese mixture. Season with salt & pepper.

  5. Mix beaten egg with 1 tablespoon of water. Dredge each chicken breast in the flour and dip into the beaten egg. Roll in the bagel crumbs and place on a baking sheet.

  6. Sprinkle with remaining everything seasoning.

  7. Bake on prepared pan for 35-40 minutes or until chicken reaches 165°F. Rest 5 minutes before serving.

Baked everything stuffed chicken on a wooden board.
Top image - everything stuffed chicken baked on a baking tray. Right image - breaded chicken on a baking pan.
Baked everything stuffed chicken.

Tender Pork Stew {Hearty & Tender}

Pork Stew is not only easy to make, but it’s also delicious! Tender pork shoulder, potatoes and veggies create a hearty and thick stew that will warm your belly from the inside out!

This recipe can easily be made on the stovetop or in the slow cooker!


Pork Stew Meat

Good news! The best cuts of meat for pork stew also happen to be the most affordable. Pork shoulder is a cut of meat that is great for cooking low and slow (it’s the same cut of meat I use for pulled pork or green chili).

Choose the cut of pork based on your cooking method. Tougher and tastier meats are good for the “low and slow” treatment. More tender and mild tasting cuts (like pork tenderloin) benefit from a quicker cook (like roasting).

  • Best Pork for Stew:  If your pork is destined for low and slow, look for pork shoulder or pork sirloin (the latter is also known as pork butte).  Both shoulder and sirloin tend to be tougher, flavorful and well-marbled with fat. They turn succulent and fork-tender in the slow cooker. Just trim the meat from the bone and dice. (But for more flavor, do toss in the bone with the other ingredients and remove before serving).

How to Make Pork Stew

This recipe is made much like a lamb or beef stew recipe. Besides the obvious ingredient of pork, this recipe calls for broth, white and sweet potatoes and veggies. It’s flavored with savory herbs, including rosemary and oregano.

  1. Cut pork into cubes and brown in oil (this adds flavor).
  2. Add the broth and herbs/seasonings and simmer for an hour.
  3. Add remaining ingredients and cook until tender.
  4. Thicken and serve.

Don’t forget the homemade garlic bread or flaky biscuits; it’s so tasty you will want something to soak up every last drop in your bowl.

What to Serve with Pork Stew

Pork Stew is a simple and substantial one pot meal that is guaranteed to satisfy your family. It doesn’t need much on the side. Serve it over rice, or with cornbread muffins or rolls and butter, for a filling and satisfying meal.

Pork stew freezes remarkably well. Just place leftovers in freezer containers, leaving an inch of headspace for expansion. It will keep for several days in the refrigerator or up to four months in the freezer.

Try These Tasty Stews

Pork Stew

This Pork Stew can be made in the crockpot or on the stove and tastes amazing either way! We love that this recipes can be frozen and reheated for a quick meal later too!

  • 1.5 lbs pork shoulder or pork steaks (diced)
  • 2 tablespoon olive oil
  • 1 small onion
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 1 cup potatoes ( peeled and diced)
  • 1 cup sweet potatoes ( peeled and diced)
  • 2 carrots (diced)
  • 1 cup mushrooms (sliced)
  • 1 cup green beans (or peas)
  • 4 cups chicken broth
  • 1 can diced tomatoes (15oz, undrained)
  1. In a large pot or dutch oven, brown pork with onions in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.

  2. Add broth, tomatoes, and spices to pot with pork mixture. Bring to a boil, reduce heat and simmer covered for 1 hour (or until pork is fairly tender).

  3. Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat and simmer covered for 30 minutes or until vegetables are tender.

  4. Remove lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered.

To thicken: In a mason jar combine 2 tablespoons cornstarch and 1/4 cup water. Stir well and add a little at a time to boiling stew to reach desired consistency.

Pork Stew in a pot.
Pork Stew prepared in a pot.
Top image - Pork Stew prepared in a pot. Bottom image - Pork stew ingredients in a pot.

Homemade Crescent Rolls {Tender & Flaky}

Homemade Crescent Rolls are so soft and buttery, you’ll never go back to the canned version again. This easy recipe yields perfectly fluffy rolls, full of real butter flavor! 

Don’t let the thought of yeast intimidate you! While it takes some time, these are not difficult to make.

A basket full of homemade crescent rolls

Tips For Making Crescent Rolls

Knowing a few tips for bread making can make the process easy

  • Use fresh yeast (and check the expiry date on your jar). Expired yeast won’t work well.
  • When adding the yeast to the water, ensure it is closer to lukewarm than hot.
  • It’s ok to add a little more or less flour to get the consistency you want. If the dough seems too sticky, add a little more flour at a time until it seems just right.
  • Get kids to help with the kneading! Every child should have the experience of making bread…at least once!
  • Use a pizza cutter to make the wedge shapes.
  • Roll wedges from the wide side first, and roll loosely. Curve into crescent shape after placing the roll on the parchment.

Most importantly: have fun!

Left image - dough rising in a glass bowl. Right image - dough rolled into a circle and cut into wedges.

How To Make Crescent Rolls

Recipes like this one take the intimidation out of making homemade bread. While there may be a few steps to follow, bear in mind that most of them are as easy as watching bread rise!

  1. Make the “sponge” (per recipe below) and mix all ingredients together in a large bowl (except flour).
  2. Slowly add flour until soft dough forms and knead until smooth.
  3. Allow it to rise until doubled in size. Then cut in half, roll out into circles and cut into wedges.
  4. Roll each wedge into a crescent and place on a tray to rise.
  5. Bake until golden brown!

Spread butter, garlic butter, or even homemade jam on these crescent and enjoy!  

Crescent rolls prepped on a parchment lined baking tray.

What To Make With Crescent Rolls

There are so many amazing recipes to make with crescent rolls! You can use them to make:

The options are endless!

A basket full of baked crescent rolls.

How To Freeze Homemade Crescent Rolls

To freeze before baking is so easy, and when it comes time to make the rolls no one will know they weren’t prepared the same day!

  • Make crescent rolls but instead of baking put them in the freezer, covered, on the baking tray.
  • After two hours, remove and place in a zippered freezer bag or airtight container for up to 6 months.
  • To bake, defrost rolls in the fridge completely (on a parchment-lined tray ready to bake is best), then bake according to recipe directions!

This is a recipe for rainy days or special occasions. Enjoy it with your loved ones anytime.

Homemade Crescent Rolls

This easy recipe yields perfectly soft and flaky crescent every time, full of delicious real butter flavor! 

  • 1 packet active dry yeast (or 2 1/4 teaspoon)
  • 1 teaspoon sugar (plus 3 tablespoons)
  • 1/2 cup warm water (110°F)
  • 1/2 cup melted butter
  • 1/2 cup warm milk (110°F)
  • 1 egg (room temperature)
  • 1/2 teaspoon salt
  • 3 1/2 to 4 cups flour
  • milk for brushing
  1. Combine yeast, sugar, and warm water. Let sit for 10 mins or until foamy.

  2. Add melted butter and warm milk to a large bowl. Add yeast mixture, egg and salt. Stir in 2 cups of flour.
  3. Add flour 1/2 cup at a time to create a soft dough. Knead until smooth, about 5-7 minutes.
  4. Place dough in a greased bowl and cover. Let rise until doubled, about 1 hour.
  5. Place dough on a lightly flour surface and divide in two. Roll each half into a 12″ circle and cut each circle into 12 wedges.
  6. Roll wedges into a crescent shape starting with the wide end. Place at least 2″ apart on a parchment lined pan. Cover with a kitchen towel and allow to rise 30-40 minutes.
  7. Preheat oven to 350°F. Brush with milk and bake rolls 10-12 minutes or until golden.

Top image - crescent rolls in a basket. Bottom image - crescent rolls prepped on a baking sheet.
Crescent rolls in a basket
Crescent rolls in a basket