All of the recipes below use the entire can of pumpkin. We’re talking muffins, pumpkin bars, the most incredible caramel-soaked pumpkin cake, pumpkin pull-apart bread, perfect pumpkin cheesecake, and even a savory recipe (that chili is SO GOOD).

Stock your pantry with cans of pumpkin and you’ll be all set. The hardest part will be deciding which of these recipes to make first!

1

Mini Pumpkin Donut Muffins

These delightful mini pumpkin donut muffins are dipped in butter and rolled in cinnamon and sugar. They are soft, fluffy and so yummy!

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2

Pumpkin Chocolate Chip Muffins

I’ve been making these pumpkin chocolate chip muffins for over ten years now, and they continue to be a favorite! Easy, fast, perfect!

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3

Pumpkin Caramel Poke Cake with Whipped Caramel Cream Frosting

A stunning dessert, this pumpkin caramel poke cake is so moist and perfectly spiced, and that whipped caramel cream frosting is to-die for!

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4

Individual Crustless Pumpkin Pie Cupcakes

These adorable, delicious, little crustless pumpkin pie cupcakes are exactly what pumpkin pie should taste like.

Get the Recipe

5

Perfect Pumpkin Chocolate Chip Cookies

Plump with pumpkin and loads of chocolate, these cookies are light and fluffy and terribly, terribly easy to make.

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6

Pumpkin Cupcakes with Whipped Cream Cheese Frosting

A one-bowl recipe, these perfect pumpkin cupcakes are soft and fluffy and topped with the creamiest whipped cream cheese frosting.

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7

Perfect Pumpkin Chocolate Chip Bread

This perfect pumpkin chocolate chip bread is loaded with chocolate chips. Fluffy and super moist, it tastes even better the next day!

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8

Sourdough Pumpkin Muffins

If the world could have only one great muffin, this would be it. These sourdough pumpkin muffins are incredible. Fluffy, moist, PERFECT!

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9

Pumpkin Bars with Whipped Cream Cheese Frosting

Fluffy and moist and SO easy to make, these delicious pumpkin bars are the perfect fall treat, and that amazing whipped cream cheese frosting is quite literally the icing on the cake.

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10

Pumpkin Applesauce Muffins with Maple Cream Glaze

These pumpkin applesauce muffins are the fluffiest, most delicious pumpkin muffins ever – oh my goodness, I love them so much! Plus, the optional, but delicious, maple cream glaze is so tasty drizzled on top!

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11

Pumpkin Oreo Cheesecake Bars

These pumpkin and Oreo cheesecake bars are a delicious combination all the best things: Oreos, cheesecake and pumpkin. Yum.

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12

Pumpkin Cream Cheese Muffins

Pumpkin and cream cheese were meant to be together…and these amazingly delicious pumpkin cream cheese muffins prove it! Light and fluffy, the pumpkin muffin is perfection, and that delightful cream cheese center is like the icing on the cake.

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13

Pumpkin White Chocolate Mousse Cheesecake

Creamy and rich and luxurious, this is the best pumpkin cheesecake! It is silky and decadent and so easy to make. The white chocolate topping is fantastic!

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14

Pumpkin Pie Sheet Cake

This pumpkin pie sheet cake has a pumpkin pie filling top and a cakey crust. If you don’t want the hassle of making a pie crust, try this!

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15

Pumpkin Cinnamon Pull-Apart Bread with Vanilla Glaze

This pumpkin cinnamon pull-apart bread with vanilla glaze is a clever way to get a cinnamon-roll-like taste and texture in a pull apart bread.

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16

Pumpkin Blondies with Chocolate Chips

Deliciously pumpkin with hints of chocolate and with a perfect moist, thick texture these pumpkin blondies with chocolate chips scream fall!

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17

Black Bean & Pumpkin Chili

The combination of the warm pumpkin, hearty black beans, fresh onions and peppers and other gentle spices makes for a significantly delicious chili.

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18

The Best Classic Pumpkin Pie

This classic pumpkin pie is delicious! Creamier than other versions, it is perfectly spiced and the best pumpkin pie around.

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19

Pumpkin Cobbler

This unique and delicious pumpkin cobbler is just what it seems – a creamy, rich, sweet layer of spiced pumpkin topped with a cakey spread.

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The post 19 Recipes That Use a Full Can of Pumpkin appeared first on Mel's Kitchen Cafe.

Below are recipes for traditional cinnamon rolls, no-yeast cinnamon rolls (believe it! they are so good), giant cinnamon rolls, pumpkin cinnamon rolls, overnight cinnamon rolls…and even two bonus recipes for sweet rolls that might make you rethink cinnamon rolls altogether.  

Basically, every cinnamon roll recipe you’ve ever wanted is right here! ⬇️⬇️

BONUS TIP: Here’s a post all about How to Make Cinnamon Rolls Ahead of Time

1

The Best Cinnamon Rolls {Cheryl’s Famous Recipe}

These cinnamon rolls are so light, so fluffy, and so amazing! They have an extra rise in the recipe, so plan accordingly.

Get the Recipe

2

Perfect Small Batch Cinnamon Rolls

This recipe makes a 9X13-inch pan of cinnamon rolls if you need a moderate amount (versus making a whole sheet pan full of ginormous rolls!).

Get the Recipe

3

Perfect Cinnamon Rolls

This is one of the original cinnamon roll recipes that hundreds of you swear by (Gloria's recipe!). These rolls are huge and so fluffy and perfect.

Get the Recipe

4

Yukon Gold Cinnamon Rolls

The dough for these cinnamon rolls includes mashed potatoes, and the result is the softest, most tender cinnamon rolls you'll ever meet.

Get the Recipe

5

Flaky Buttermilk Biscuit Cinnamon Rolls

These biscuit cinnamon rolls (no yeast, no rising, no kneading!) just might change your mind about cinnamon rolls forever. They are incredibly buttery and flaky.

Get the Recipe

6

Giant Cinnamon Rolls

Instead of making individual cinnamon rolls, try this recipe for one giant cinnamon roll! Not only is it a showstopper, but it has all the delicious appeal of traditional cinnamon rolls.

Get the Recipe

7

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

These pudding cinnamon rolls have a devoted following because they are incredibly delicious! The dough is a dream to work with – so soft and supple. The recipe can be made with storebought or homemade pudding.

Get the Recipe

8

Buttermilk Cinnamon Rolls with Cream Cheese Glaze

Don't discount this older recipe! The buttermilk dough base adds great flavor to the cinnamon rolls, and the baked rolls are soft and light.

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9

Overnight Cinnamon and Sugar Sweet Rolls

These overnight twisted cinnamon rolls are the lightest, softest cinnamon rolls I've ever met! They are perfect if you need a make-ahead option.

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10

Pumpkin Cinnamon Rolls

Promise me you'll try this pumpkin version of cinnamon rolls at least once! The dough is inexplicably soft, thanks to the pumpkin, and the pumpkin + cinnamon flavors are just too good.

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11

Homemade Orange Sweet Rolls

Bonus Recipe! These orange sweet rolls are incredible and a fun way to change up cinnamon rolls.

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12

Raspberry Sweet Rolls

Bonus Recipe! Swap out the cinnamon filling for this sweet raspberry filling and you'll see why some people prefer these raspberry sweet rolls over cinnamon rolls.

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The post 10 of the Best Cinnamon Roll Recipes in One Place appeared first on Mel's Kitchen Cafe.

4 Reasons This Soup Has Become a Favorite

My family loves creamy soups, and this cheesy broccoli chicken soup is no exception! It is thick, creamy, hearty, and absolutely delicious. Here are just four (of many) reasons, this soup is a winner:

• It is loaded with veggies. In addition to the 6 cups of broccoli, the soup also has a heaping cup of chopped carrots. They add a pop of color and a touch of earthy, natural sweetness. Feel free to add even more veggies, if you like!
• This is a one-pot recipe. And even after chopping the veggies and shredding the cheese, it comes together pretty darn fast.
• The simple milk + flour mixture used to thicken the soup is easier than making a traditional roux (and helps lighten up the soup, as well, since no butter is needed to make the roux and thicken the soup).
• The chicken adds heartiness and a boost of protein. Rotisserie chicken meat will work great here, as well as leftover, cooked chicken or even canned chicken.

How to Make This Cheesy Broccoli Chicken Soup

1. Saute the carrots and onion in a bit of olive oil.
2. Add the garlic and cook for about 30 seconds.
3. Stir in the broccoli, broth, and salt. Bring to a simmer. Cover the pot and cook for 8 to 10 minutes until the broccoli is tender.
4. Blend the milk and flour together until smooth. Stir into the soup. Bring to a simmer and cook, stirring constantly, until slightly thickened.
5. Off the heat, add the shredded cheese a handful at a time, stirring until melted.
6. Stir in the chicken and heat through.

Important! Before serving, taste the soup and add additional salt and pepper, if needed. Also, keep in mind that the soup will thicken as it cools.

A Few Additional Notes

• The leftovers of this soup reheat very well.
• Because of the cheese and milk in this recipe, I don’t recommend freezing this soup. Soups high in dairy can often develop a grainy texture after freezing and thawing.
• You can sub in 1 cup of shredded Swiss or Gruyere cheese for 1 cup of the cheddar cheese (similar to this broccoli cheese soup recipe).

I love soup season! And I get so excited about new soup recipes (I think some of you do, too!). I hope you love this version of broccoli cheese soup taken up a notch with a few extra veggies and tasty chicken. It is so creamy, so comforting, and so incredibly delicious.

If you love broccoli cheese soup like we do, this loaded broccoli cheese bacon soup and this classic (best ever!) homemade broccoli cheese soup are worth checking out, as well.

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Cheesy Broccoli Chicken Soup

Course Main Course, Soup

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 6 to 7 servings

Calories 424kcal

Author Mel Gunnell

Equipment

• Wire Whisk
• 8-Inch Chef’s Knife
• Ladle

Ingredients

• 1 tablespoon olive oil
• 1 cup diced carrots
• ½ cup finely chopped onion
• 2 cloves garlic, finely minced
• 6 cups chopped broccoli (about 1 pound)
• 4 cups chicken broth
• 1 teaspoon salt
• 3 cups milk (1%, 2% or whole milk preferred for more creaminess)
• ⅓ cup all-purpose flour
• 3 cups shredded medium cheddar cheese
• 3 cups cooked, chopped chicken

Instructions

• In a large pot, heat the olive oil over medium heat until hot and rippling. Add the carrots and onion. Cook, stirring often, until the onions turn translucent, 3 to 4 minutes.
• Add the garlic and cook, stirring constantly, for 30 to 45 seconds.
• Stir in the broccoli, broth, and salt. Bring to a simmer. Cover the pot and cook for 8 to 10 minutes until the broccoli is tender.
• Blend the milk and flour together until smooth. Stir into the soup. Bring to a simmer and cook, stirring constantly, until slightly thickened.
• Off the heat, add the shredded cheese a handful at a time, stirring until melted. Stir in the chicken and heat through.
• Season to taste with additional salt and pepper, if needed.
• Serve warm. The soup will thicken as it cools.

Notes

Cheese: Medium cheddar cheese tends to melt with less graininess than sharp cheddar cheese. You can sub in 1 cup of shredded Swiss or Gruyere cheese for 1 cup of the cheddar cheese (similar to this broccoli cheese soup recipe).

Nutrition

Serving: 1 serving | Calories: 424kcal | Carbohydrates: 19g | Protein: 37g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 1302mg | Fiber: 3g | Sugar: 8g

Recipe Source: from Mel’s Kitchen Cafe

The post Cheesy Broccoli Chicken Soup appeared first on Mel's Kitchen Cafe.

4 Reasons I Love This Meal

I’m not sure how this recipe got its name. I’m guessing the original recipe probably included bourbon to deglaze the pan. But there is no alcohol in my recipe. Just a lot of delicious, savory flavors that makes the best skillet chicken ever.

1. This recipe comes together so fast! The chicken is lightly browned and develops a tasty, light crust before simmering in the sauce.
2. The flavors are sweet and tangy and so delicious. And I’m betting you probably already have all of them hanging around in your fridge and pantry.
3. Talk about a perfect, family-friendly meal. This is one of my family’s favorite meals of all time. It’s popular with kids, adults, EVERYONE.
4. The leftovers reheat well. I often double this recipe and my kids eat it for lunches (and, yes, second dinners) throughout the week. As long as it’s not overheated, it reheats very well.

How to Make This Bourbon Chicken

In order for this to fit into a true 30-minute window, pay attention to the following steps:

1. Season the chicken lightly with salt and pepper.
2. Lightly dust the chicken pieces with cornstarch (this is easy to do if you put the cornstarch and chicken in a bag and toss to coat).
3. Brown the chicken in a few tablespoons oil until golden. It will cook fully in a later step.
4. Whisk together all the sauce ingredients.
5. Combine the browned chicken and sauce in the skillet and simmer until the sauce is lightly thickened and chicken is cooked through.

Serve this delectable, saucy chicken over rice with a steamed veggie. BEST MEAL EVER.

⭐️⭐️⭐️⭐️⭐️ This was the best thing I have ever made! No joke. My kids were freaking out they liked it so much. Next time I’m doubling the recipe because it was gone in a flash. -Audrey

I originally posted this recipe way back in 2008 when I first started blogging. In fact, I think it was one of the first 10 or so recipes to ever go live on my site!

It is a huge testament to the deliciousness of this skillet bourbon chicken that we are still eating it (loving it, requesting it, hoarding it) almost 20 years later. It is a tried-and-true favorite.

If you haven’t made it yet, now’s the time! It comes in clutch for an easy weeknight dinner, but it’s gourmet-tasting enough to serve to company or for a fancier dinner. You can’t go wrong with this one!

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Bourbon Chicken

Course Main Course

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 6 servings

Calories 281kcal

Author Mel

Equipment

• Wire Whisk
• 12-Inch Nonstick Skillet
• 8-Inch Chef’s Knife

Ingredients

Chicken:

• 2 pounds boneless skinless chicken breasts or chicken thighs, cut into bite-sized pieces
• 2 to 4 tablespoons canola oil, vegetable oil, or olive oil
• 2 tablespoons cornstarch

Sauce:

• ½ cup water (see note)
• ⅓ cup low-sodium soy sauce
• ⅓ cup lightly packed brown sugar
• ¼ cup apple juice (see note)
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1 garlic clove, finely minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon fresh ginger or 1/4 teaspoon ground ginger
• 1 teaspoon cornstarch
• ¼ to ½ teaspoon crushed red pepper flakes

Instructions

• For the chicken, pat the chicken pieces dry and season lightly on all sides with salt and pepper.
• In a gallon-sized ziploc bag, toss the chicken and cornstarch together until evenly coated.
• For the sauce, whisk all the sauce ingredients together and set aside.
• In a large, 12-inch nonstick skillet, heat the oil over medium heat until hot and rippling.
• Cook half of the chicken in a single layer for 30 seconds. Flip and cook on the other side until golden. It will finish cooking in a later step.
• Remove the chicken to a plate and repeat with the remaining chicken (removing it to the same plate when browned). Add additional oil to the pan, if needed.
• Wipe any excess oil out of the skillet and return it to medium heat. Add the chicken back to the skillet and pour in the sauce.
• Bring the mixture to a simmer and cook for 8 to 10 minutes, until the chicken is cooked through and the sauce has thickened a bit.
• Serve cooked rice.

Notes

Apple Juice + Water: For a slightly different flavor, you can sub in 3/4 cup chicken broth for the apple juice and water. 

Nutrition

Serving: 1 Serving | Calories: 281kcal | Carbohydrates: 16g | Protein: 33g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 701mg | Fiber: 1g | Sugar: 14g

Recipe Source: adapted from a recipe blog no longer online (Blog Chef)

Recipe originally published December 2008; updated September 2026 with new recipe photos, recipe notes, etc.

Other Recipes Like This:

Baked Sweet and Sour Chicken

Chinese Cashew Chicken {30-Minute Meal}

Teriyaki Chicken Stir-Fry {30-Minute Meal}

Skillet Lemon Glazed Chicken

The post Skillet Bourbon Chicken appeared first on Mel's Kitchen Cafe.

Serve this incredible pasta with a green salad and garlic bread (or breadsticks!) for an easy meal that tastes like you put in far more effort than you actually did.

Why You Should Make This Pasta ASAP

Are you familiar with the flavors of “Marry Me” pasta? This super popular pasta marries together the delicious flavors of: sun-dried tomatoes, basil, garlic, Parmesan cheese, and cream.

The flavor profile alone is enough to make it, but here are a couple other reasons why this pasta should go on your menu plan immediately:

1. This meal is completely hands-off while the pasta cooks. You don’t need to watch over a boiling pot of water or drain the pasta or worry about it sticking together. Literally, the Instant Pot handles it all.
2. The recipe is fast and easy enough for a weeknight. Pasta cooks VERY quickly in the Instant Pot. The longest part of this recipe is waiting for the Instant Pot to come up to pressure.
3. This recipe has really good roots. I took all the good parts of this Instant Pot ziti recipe to create this Marry Me pasta version and improved it even more so that you can completely avoid the dreaded “burn” warning.
4. You won’t even miss the meat. The creamy sauce, Parmesan, and hearty pasta make this a delicious, filling meal even without meat.

Pro Tip: You can easily stir in cooked, chopped chicken at the end. Rotisserie chicken meat works great, or while the pasta cooks, season bite-size pieces of chicken breasts, thighs or tenders, and cook in a bit of olive oil in a skillet until golden and cooked through.

Keep In Mind…

➡️ For this recipe, the broth, pasta, seasonings, and sun-dried tomatoes cook together in the first step. After the cook time is done, release the pressure and stir in the Parmesan cheese and half-and-half mixture.

➡️ When you first take the lid off the Instant Pot, you may be a bit underwhelmed. The pasta and sun-dried tomatoes may look a bit stodgy. But after the cheese and creamy ingredients are stirred in, this pasta transforms into an absolute vat of creamy pasta goodness.

➡️ This pasta is best served pretty quickly after serving for optimal creaminess.

My family goes crazy over the Instant Pot ziti recipe (which I make all.the.time), and we are all thrilled to have another version to change things up a bit.

I’ve yet to get the burn warning for this Instant Pot Marry Me pasta, and the flavors are seriously just so yummy. Make this one soon!

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Instant Pot Marry Me Pasta

Course Main Course

Cuisine American

Method Instant Pot

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 424kcal

Author Mel Gunnell

Equipment

• 6-quart Instant Pot
• Wooden Spoon
• Box Grater

Ingredients

• 5 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• Pinch black pepper
• 16 ounces penne pasta
• 1 cup chopped sun-dried tomatoes, patted dry (one 4.4-ounce jar)
• 1 cup half-and-half or heavy cream
• 1 teaspoon cornstarch
• ½ to 1 cup freshly grated Parmesan cheese

Instructions

• Lightly grease the insert of a 6-quart Instant Pot.
• Add the chicken broth, basil, salt, oregano, garlic powder, and black pepper.
• Add the pasta and sun-dried tomatoes. Gently stir and flatten out (don’t aggressively stir).
• Cook on high pressure for 3 minutes (to figure out the exact cooking time, take the al dente cooking time on the package, cut in half and subtract an additional 2 minutes).
• Let the pressure naturally release for 5 to 10 minutes and then quick release the remaining pressure.
• Stir the pasta to break it apart a bit and recombine the ingredients.
• Whisk together the half-and-half and cornstarch and stir into the hot pasta (see note). Add the Parmesan cheese and stir until melted and well-combined.
• Serve immediately. Pasta will continue to thicken as it rests.
• Garnish servings with additional chopped sun-dried tomatoes, Parmesan cheese, and fresh basil, if desired.

Notes

Milk: This pasta is creamier using half-and-half or heavy cream, but you can experiment using milk (I recommend using 1%, 2% or whole milk). 

Adding Chicken: While the pasta is cooking, season diced chicken with salt and pepper and saute in a bit of olive oil until golden and cooked through. Stir the chicken into the cooked pasta (or use cooked, chopped chicken, like rotisserie chicken meat). 

Timing: It’s important to stir the half-and-half mixture into the past while it is piping hot, so work quickly to make that happen. If the pasta has cooled a bit before adding the half-and-half mixture, use the Saute function on the Instant Pot to heat through and lightly thicken. 

Nutrition

Serving: 1 serving | Calories: 424kcal | Carbohydrates: 70g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 1344mg | Fiber: 5g | Sugar: 11g

Recipe Source: from Mel’s Kitchen Cafe

The post Instant Pot Marry Me Pasta appeared first on Mel's Kitchen Cafe.

Each recipe is simple to throw together (the birria tacos take a bit more time to assemble, but wow, they are worth it!), hearty and filling, and made with simple ingredients.

These tried-and-true slow cooker faves have earned rave reviews from my family and thousands of readers over the years, so keep this list close for those busy weeknights when schedules are packed and a prep-ahead meal is just what you need to save your sanity!

1

Chicken Tortilla Soup

This tried-and-true chicken tortilla soup can be made on the stovetop, in the pressure cooker or in the slow cooker. It is simple and so delicious!

Get the Recipe

2

Slow Cooker Lasagna

Perfect slow cooker lasagna without the fuss! The sauce cooks with all the creamy cheesy goodness and hearty noodles.

Get the Recipe

3

Copycat Sweet Pork Recipe {Pressure Cooker or Slow Cooker}

Well, finally, here’s my go-to copycat Cafe Rio sweet pork recipe (could easily be called Costa Vida pork or any of the other sweet pork establishments!). It’s just as delicious as the real thing and so easy!

Get the Recipe

4

Slow Cooker Beef Vegetable Noodle Soup

This delicious slow cooker beef vegetable noodle soup couldn’t be easier! Everything (including the pasta!) cooks right in the slow cooker.

Get the Recipe

5

Instant Pot Salsa Verde Chicken

This Instant Pot salsa verde chicken is made with every day ingredients and is so flavorful and delicious. Slow cooker instructions included!

Get the Recipe

6

Slow Cooker Italian Beef

This slow cooker Italian beef calls for pantry-ready ingredients and requires almost zero hands-on time. The recipe notes include directions for cooking in the Instant Pot, as well.

Get the Recipe

7

Slow Cooker Birria Tacos

Make restaurant‑quality slow cooker birria tacos at home with this easy recipe. The beef is fall-apart tender and the broth is so rich and flavorful.

Get the Recipe

8

Instant Pot Mexican Pork {Slow Cooker Directions}

This Instant Pot Mexican Pork is so incredibly delicious and crazy easy! Tender, super flavorful pork perfect in burritos, enchiladas, on a salad or over rice!

Get the Recipe

9

Slow Cooker Mexican Beef

This slow cooker shredded Mexican beef is incredible! Flavorful and tender, the beef is perfect for enchiladas, burritos, salads, and more.

Get the Recipe

10

Slow Cooker Red Beans and Rice with Chicken Sausage

If you want simple, tasty, homestyle comfort food, this slow cooker red beans and rice with chicken sausage is it!

Get the Recipe

11

Slow Cooker Tomato Basil Soup

This slow cooker tomato basil soup has been a popular recipe in the food world and this particular recipe has a big cut in calories with stellar results!

Get the Recipe

12

Mississippi Pot Roast {From-Scratch/Packet-Free}

This slow cooker Mississippi pot roast recipe uses simple pantry ingredients instead of packet mixes for delicious, flavorful, fall-apart tender beef.

Get the Recipe

13

Floating Taco Bowls with Creamy Lime Dressing

These floating taco bowls hold all the goodness of tacos layered in a bowl and smothered with creamy lime dressing and tons of toppings! The flavorful meat and rice filling is so delicious!

Get the Recipe

14

Slow Cooker Posole

This hearty slow cooker posole is rich in flavor and simple in preparation! Pork, hominy and a few simple pantry ingredients make perfect posole!

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15

Slow Cooker Butternut Squash Tortellini

This slow cooker butternut squash tortellini is comforting, delicious, and so, so easy. The butternut squash makes the perfect creamy sauce!

Get the Recipe

16

BBQ Pulled Pork Sandwiches

The best BBQ pulled pork sandwiches EVER. The pork is so tender and flavorful and can be made in the slow cooker or instant pot!

Get the Recipe

17

Slow Cooker Sweet Tomatillo Chipotle Pork

So versatile and so delicious, this slow cooker sweet pork is simple and flavorful. Serve over rice or use the tasty pork in burritos, enchiladas, or on a salad. The options are endless!

Get the Recipe

18

Slow Cooker Smothered Beef Tips

This slow cooker smothered beef tips recipe is so delicious, so elegant, and so easy. Tender pieces of beef + a flavorful gravy – yum!

Get the Recipe

19

Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}

If you are looking for the best slow cooker beef stroganoff recipe ever, look no further! So flavorful, so easy, this recipe is a keeper! Bonus: instant pot directions included as well.

Get the Recipe

20

Slow Cooker Chicken Philly Sandwiches

A super simple and delicious recipe for flavorful chicken, peppers and onions made in the slow cooker and served on fresh bread with melted provolone. Yum!

Get the Recipe

21

Slow Cooker Ham and Bean Soup

This slow cooker ham and bean soup is incredibly flavorful and delicious! It is the perfect way to use up a leftover ham bone or ham hock.

Get the Recipe

22

Sweet Balsamic Glazed Pork Loin {Slow Cooker + Instant Pot}

Tender and so delicious, this simple recipe for sweet balsamic glazed pork contains easy directions for the slow cooker OR Instant Pot!

Get the Recipe

23

Slow Cooker Coconut Curry Pork

Curry in the slow cooker? Yes! This slow cooker coconut curry pork is simple and absolutely delicious. The flavors are bold and exciting!

Get the Recipe

The post 22 Family-Favorite Slow Cooker Dinners appeared first on Mel's Kitchen Cafe.

This might be the most important recipe I’ve posted this year. Maybe of my life! These cinnamon roll bites are absolutely incredible, and I cannot wait for you to make them.

Please Make These ASAP

The idea for these easy cinnamon roll bites has been swirling around my head for a while. When they finally became a reality, they were a million times better than I could ever have imagined. Here’s why you should make them ASAP:

1. The homemade dough is incredibly easy to make. No mixer required! You just need a bowl and spoon to mix up the no-knead dough.
2. All of the glorious little cinnamon bites bake together in one pan. You can use a 9-inch circle cake pan, a deep 9-inch pie plate, or an 8X8-inch square pan.
3. The pull-apart style of this recipe makes the cinnamon roll bites super easy to serve. As in, set the pan on the table and let everyone go to town. If your house is like my house, you might be shocked at how quickly they disappear.
4. The recipe calls for simple pantry ingredients, so you can whip these up without a special trip to the store. Actually, now that I think about it, cinnamon roll bites at a moment’s notice could be considered quite dangerous…
5. These little cinnamon roll bites look impressive (and wow, smell SO good) despite being surprisingly simple to make.

The No-Knead Easy Fluffy Dough

The dough for these cinnamon roll bites hails from this wildly popular and super fluffy roll recipe. It makes the best little cinnamon roll bites!

A few things to keep in mind:

1. This dough is going to be wetter and less smooth than a traditional kneaded roll dough. So don’t panic.
2. Just mix until the dough comes together in a shaggy-looking mass.
3. Use a bit of flour on your hands and on the counter when ready to use the dough.

How to Make Cinnamon Roll Bites

There are three components to these fluffy cinnamon roll bites: the dough, the butter + cinnamon + sugar, and the icing.

1. Make the dough and let it rise.
2. Press it into a 7X7-inch square and cut into four strips across and four strips down for 16 equal pieces. Cut each of those pieces in half for about 32 dough pieces. It doesn’t have to be exact. More or less pieces is fine.
3. Dip each piece of dough into melted butter and coat in the cinnamon-sugar mixture.
4. Place the dough pieces in an even layer in a lightly greased pan.
5. Let the dough rise until puffy and bake until golden.
6. Drizzle with the simple icing.
7. SERVE WARM.

Additional Notes

➡️ Perhaps the most important instruction in the recipe is: “Drizzle any remaining butter over the dough in the pan.” Don’t disregard this loving guidance. The butter is what helps give each cinnamon roll bite the look, feel, and taste like it was just pulled from the center of a glorious cinnamon roll.

➡️ These bites are delicious served fresh. Nothing beats grabbing one from the center of the pan about 8 1/2 minutes after they have exited the oven. However, they also reheat great (just a few seconds in the microwave)…and are wildly good at room temperature, too.

➡️ The recipe can be doubled for a 9X13-inch pan or doubled to bake in two round pans.

You might be wondering how this recipe is different from monkey bread. First of all, it is easier to make thanks to the simple dough, and the cinnamon roll bites are fluffier (the dough for the monkey bread recipe is a bit richer and slightly less fluffy). The cinn roll bites are also baked in a single layer rather than being piled in a bundt pan, and they aren’t turned out of the pan when serving. In summary: they are down-to-earth, simple, and absolutely irresistible.

These cinnamon roll bites are one of the best things I’ve made all year. I hope you love them as much as we do! (Next up, I think an “orange roll” version is in order…OH MY.)

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Easy Fluffy Cinnamon Roll Bites

Course Bread

Cuisine American

Method Bake

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Rising Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 6 servings

Calories 442kcal

Author Mel Gunnell

Equipment

• 9-inch Cake Pan
• Bench Knife/Scraper
• Wire Whisk

Ingredients

Dough:

• 2 cups all-purpose or bread flour
• 2 tablespoons granulated sugar
• 2 teaspoons instant yeast
• ¾ teaspoon table salt
• ¾ cup hot water
• 2 tablespoons butter
• 1 large egg

Cinnamon + Sugar + Butter:

• 6 tablespoons butter, melted
• ¼ cup lightly packed brown sugar
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Icing:

• ½ cup powdered sugar
• 1 to 2 tablespoons cream or milk, plus more as needed

US Customary – Metric

Instructions

• For the dough, in a medium bowl, stir together the flour, sugar, yeast, and salt. In a blender, add hot water, butter and egg, and process until well-combined.
• Add the blended mixture to the dry ingredients and stir with a spatula until evenly combined and no dry streaks remain. The dough will be shaggy and more wet than a traditional roll dough.
• Cover the bowl and let rise until doubled, about an hour.
• For the cinnamon and sugar, in a small bowl, stir together the brown sugar, granulated sugar and cinnamon. Set aside.
• Lightly grease a 9-inch round cake pan (or deep pie plate).
• Preheat oven to 350 degrees F.
• Turn the dough out onto a lightly floured counter. Dust the top of the dough lightly with flour (to prevent sticking when cutting into pieces).
• Lightly pat the dough into a thick square, about 7X7 inches. Use a pizza cutter or bench scraper to cut the dough into four strips across and then four strips the other direction (for 16 equal pieces). Then cut each piece of dough in half for about 32 equal pieces.
• Dip each piece of dough into the melted butter and roll in the cinnamon sugar mixture. Place the coated dough pieces in a single layer close together in the prepared pan.
• Drizzle any remaining butter over the dough in the pan.
• Cover and let rise until the dough has puffed and risen (but not necessarily doubled), 30 to 45 minutes.
• Bake for 25 to 27 minutes until golden and baked through.
• Remove from the oven and let cool for about 10 minutes.
• For the icing, while the cinnamon roll bites cool, whisk together the powdered sugar and cream or milk together until smooth and well-combined. Add additional milk, as needed, so the consistency is thick but pourable.
• Drizzle the glaze over the top of the cinnamon roll bites. Serve warm.

Notes

Doubled Recipe: The recipe can be doubled for a 9X13-inch pan or doubled to bake in two round pans. 

Nutrition

Serving: 1 serving (about 5 cinnamon bites) | Calories: 442kcal | Carbohydrates: 66g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 429mg | Fiber: 3g | Sugar: 31g

Recipe Source: from Mel’s Kitchen Cafe

The post Easy Fluffy Cinnamon Roll Bites appeared first on Mel's Kitchen Cafe.

This amazing apple crisp is the perfect dessert. It’s special enough for a holiday but simple enough to make any day of the week. This recipe makes the best apple crisp ever!

Why This Apple Crisp is The Best

This recipe for apple crisp is a new and much improved version of an old recipe I’ve had on my site for years.

This updated recipe has better ratio of apples to topping, the buttery topping has a more cohesive texture, and the flavor throughout the crisp has more depth (and is more delicious!).

Fruit crisps are so easy to make, and this apple crisp is no exception! The warm, cinnamon-spiced aroma coming from the oven while it bakes is other-worldly. It is a quintessential fall dessert as the weather turns a bit crisp and cool.

But don’t hold back, because the truth is, apple crisp is a fantastic dessert any time of the year!

Ingredients Notes

The ingredients for this apple crisp are so basic, but they combine into one of the best desserts ever. In addition, many of the ingredients crossover to both the apple filling and the topping.

• Flour: Equal parts flour, brown sugar and oats are used in the streusel-y topping for the best texture. A small amount of flour is also tossed with the apples to help thicken the filling ever-so-perfectly.
• Brown sugar: Light or dark brown sugar can be used. This ingredient is used in the apple filling and the golden topping.
• Oats: I prefer using quick oats in this recipe because the texture of the topping is soft and buttery, rather than piecemeal, but you can definitely sub old-fashioned rolled oats for the quick oats (or use half of each), if that’s your preference for a more oat-y texture.
• Cinnamon: I love adding a bit of cinnamon to the apples. It adds a warm depth of flavor reminiscent of apple pie.
• Butter: For this recipe, soften the butter just slightly so it is cool room temperature. It makes the cutting in process a bit easier without making the topping too soft.
• Apples: You’ll need 7 to 8 medium apples (or 6 large apples) for this recipe. Use a sweet-tart, crisp apple, like Cosmic Crisp, Honey Crisp, etc. Granny Smith apples can also be used for a more tart-tasting crisp.
• Lemon Juice: A bit of fresh lemon juice tossed with the apples helps brighten the flavor, which is helpful to cut through the richness of the buttery topping.

Making a Smaller Batch

There is just something so completely delightful about a warm bowl of apple crisp topped with a scoop of vanilla ice cream. The cool creaminess of the ice cream with the buttery, spiced, soft-baked fruit crisp is one of my all-time favorite ways to eat and enjoy dessert.

I hope you love this homey, inviting dessert. It is my favorite way to make apple crisp!

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The Best Apple Crisp

Course Dessert

Cuisine American

Method Bake

Prep Time 40 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 422kcal

Author Mel Gunnell

Equipment

• White Ceramic 9X13-inch Dish
• Glass 9X13-inch Pan
• Pastry Blender

Ingredients

Topping:

• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 1 cup quick oats (see note for old-fashioned rolled oats)
• ¾ teaspoon cinnamon
• 10 tablespoons butter, softened but still cool, cut into pieces

Apples:

• 8 cups peeled, chopped apples (see note)
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• ¼ cup packed light brown sugar
• 1 tablespoon flour
• ½ teaspoon cinnamon
• Pinch salt

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan.
• For the topping, in a medium bowl, whisk together the flour, brown sugar, oats, and cinnamon.
• Add the butter and use a pastry blender or two butter knives to cut the butter into the dry ingredients until the mixture is crumbly. Set aside.
• For the apples, in a large bowl, toss the chopped apples with the lemon juice and vanilla.
• Add the brown sugar, flour, cinnamon, and salt. Toss until the apples are evenly coated with the dry ingredients.
• Spread the apples evenly in the prepared pan. Top the apples evenly with the topping.
• Bake for 40 to 45 minutes until the topping is golden and the apples are tender.
• Let the apple crisp rest for 10 to 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.

Notes

Oats: I prefer using quick oats in this recipe because the texture of the topping is soft and buttery, rather than piecemeal, but you can definitely sub old-fashioned rolled oats for the quick oats, if that’s your preference for a more oat-y texture.

Apples: You’ll need 7 to 8 medium apples (or 6 large apples) for this recipe. Use a sweet-tart, crisp apple, like Cosmic Crisp, Honey Crisp, etc. Granny Smith apples can also be used for a more tart-tasting crisp.

Nutrition

Serving: 1 serving | Calories: 422kcal | Carbohydrates: 71g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 124mg | Fiber: 5g | Sugar: 47g

Recipe Source: from Mel’s Kitchen Cafe

The post The Best Apple Crisp appeared first on Mel's Kitchen Cafe.

This is the list of back-to-school dinners I keep in my back pocket all school year. The recipes are easy, quick, filling, and most importantly: DELICIOUS. My kids love each and every one of these meals, and I do, too!

I’ll keep adding to this list as I post new recipes or think of others that fit the bill, so chime in on the comments if any of your favorite meals are missing from this list! Cooking dinner for a family is no easy feat. We’ve got this! 👊🏼

1

Instant Pot Spaghetti

Dinner will be on the table in no time with this super easy Instant Pot spaghetti! Everything cooks together for a simple, flavorful, hands-off spaghetti dinner.

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2

Creamy White Chicken Chili

This easy white chicken chili has been winning chili cook-offs for years. It is delicious! Bonus directions for slow cooker or stovetop! Super easy weeknight meal.

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3

Easy Sheet Pan Chicken Fajitas

These easy sheet pan chicken fajitas are packed with smoky, zesty flavors and are so, so simple to make! A perfect weeknight (or any night) meal!

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4

Floating Taco Bowls with Creamy Lime Dressing

These floating taco bowls hold all the goodness of tacos layered in a bowl and smothered with creamy lime dressing and tons of toppings! The flavorful meat and rice filling is so delicious!

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5

Bourbon Chicken

This delicious skillet meal has sweet and sour chicken vibes without the hassle of breading and frying. We love this chicken served over rice with steamed broccoli.

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6

Instant Pot Pasta Alfredo

Pasta has never been easier! This Instant Pot pasta alfredo is a lightened up version of a classic. It’s super creamy and delicious!

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7

Chinese Cashew Chicken {30-Minute Meal}

Simple and quick, you won’t believe how easy it is to create this delicious, one-skillet Chinese Cashew Chicken at home. And, it’s way better than takeout!

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8

One-Pot Easy Chicken Lasagna

This one-pot easy chicken lasagna is bound to become a weeknight favorite. Made with pantry staples, it’s quick, simple and delicious!

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9

Quick and Easy Chinese Chicken and Broccoli

This quick and easy Chinese chicken and broccoli recipe comes together in 30-minutes or less, and the flavor is out of this world delicious!

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10

The Best Chicken Quesadillas

This really is the best chicken quesadillas recipe! So easy, these fajita-style quesadillas taste just as good, if not better, than any restaurant!

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11

Loaded BBQ Chicken Totchos

These cheesy loaded BBQ chicken totchos (tater tot “nachos”) are fantastic! Hearty enough for an easy weeknight dinner, fun enough for an appetizer or party – they are so yummy!

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12

Sweet Spicy Sticky Chicken

This sweet spicy sticky chicken is incredible! It has definite sweet and sour vibes with a bit of heat (which you can dial up or down). So yummy!

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13

Easy Korean Beef Bowls

The combination of flavorful beef, zesty slaw, and spicy garlic sauce, makes these easy Korean beef bowls an amazing weeknight dinner!

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14

Cheesy Mexican Chicken Sweet Potato Skillet Meal

This cheesy Mexican chicken sweet potato skillet meal is not only quick and healthy, but look at those colors! It’s pretty AND delicious!

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15

Tender Grilled Pork Chops

Goodbye, dry pork chops! This is our favorite way to make pork chops – and the pork pairs so well with a million different side dishes.

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16

Baked Cheesy Chicken Spaghetti

This baked cheesy chicken spaghetti is comfort food at its easiest and finest! It starts with a simple from-scratch cheese sauce and the end result is so delicious!

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17

Ground Beef Enchiladas

These ground beef enchiladas are made with a flavorful beef and bean filling, rolled up with cheese, and topped with a from-scratch red sauce (and more cheese!).

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18

Slow Cooker Italian Beef

This slow cooker Italian beef calls for pantry-ready ingredients and requires almost zero hands-on time. The recipe notes include directions for cooking in the Instant Pot, as well.

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19

Instant Pot {or Slow Cooker} White Chicken Black Bean Chili

This Instant Pot white chicken chili (with bonus slow cooker directions!) is so easy, so fast, and so delicious with a unique and tasty flavor profile that pops with pizazz!

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20

Easy Chicken Burrito Bowls

These easy chicken burrito bowls are piled high with cilantro lime rice, roasted corn, flavorful chicken, black beans and all the toppings your heart desires.

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21

Instant Pot Salsa Verde Chicken

This Instant Pot salsa verde chicken is made with every day ingredients and is so flavorful and delicious. Slow cooker instructions included!

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22

One Pot Creamy Lemon Orzo with Chicken

This one pot creamy lemon orzo recipe is a perfect, easy weeknight meal. The bright lemon flavor with the pasta and chicken is so good!

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23

Creamy Black Bean Taco Soup

A cross between a good old-fashioned chili and a zesty taco soup, this creamy black bean taco soup is so fast, so easy, and SO delicious!

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24

Sheet Pan Honey Garlic Chicken and Veggies

This easy sheet pan honey garlic chicken and veggies recipe is a flavorful one-pan meal that comes together so fast. Perfect for a weeknight!

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25

Creamy Green Chile Chicken Enchiladas

If you haven’t had these green chile chicken enchiladas, you are missing out! The easy from-scratch white sauce makes them over the top!

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26

Loaded Burger Bowls with Special House Sauce

These easy burger bowls are loaded with golden, crispy morsels of ground beef and tons of chopped veggies. The creamy house sauce drizzled on top is incredible!

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27

Crispy Beef and Bean Wraps

These crispy beef and bean wraps are one of our go-to weeknight dinners! The crispy tortilla (no frying!) and flavorful filling are delicious.

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28

Cowboy Dinner {Cornbread Beef and Bean Casserole}

Cowboy dinner is a hearty casserole of flavorful beef, corn and beans topped with soft, fluffy cornbread and a layer of cheese. So delicious!

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29

The Best Sloppy Joes

Quick and easy, these really are the best sloppy joes ever! The bold, exciting flavors make these a tried-and-true favorite!

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30

Cheesy Chicken Enchilada Bake

This cheesy chicken enchilada bake involves layer upon layer of deliciousness and becomes a creamy, cheesy mess of perfection!

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31

Crispy Chicken Bacon Ranch Wraps

Holy moly, these crispy chicken bacon ranch wraps are so crazy delicious, you won’t believe it. Plus, they take just minutes to throw together!

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32

Easy One Pot Beef and Broccoli Ramen Noodles

This easy one pot beef and broccoli ramen noodles recipe is fast, flavorful, and perfect for a busy weeknight! You can easily use ground beef or leave it meatless, too.

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33

Amazing Instant Pot Creamy “Baked” Ziti

Save weeknight dinner with this SUPER easy Instant Pot baked ziti recipe. It is creamy, saucy, cheesy, and so incredibly delicious! (Pro tip: you don’t have to use ziti! Any type of tube pasta will work.)

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34

Sheet Pan Sweet and Sour Meatballs with Roasted Potatoes and Broccoli

Dinner is served on ONE sheet pan with this simple and super tasty sweet and sour sheet pan meatballs recipe loaded with roasted potatoes and broccoli!

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35

Honey Balsamic BBQ Pork Sandwiches {Instant Pot or Slow Cooker}

These flavorful honey balsamic BBQ pork sandwiches are so easy thanks to the Instant Pot or Slow Cooker!

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36

Quick and Easy Egg Roll Skillet Meal {30-Minute Meal}

This egg roll skillet meal is a delicious weeknight dinner. All the crunchy tasty flavors of egg rolls – just healthier and easier!

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37

Easy Sheet Pan Panini

Love toasted panini sandwiches? Ever wondered how to make a lot of them in a jiffy? This super easy sheet pan panini recipe is a lifesaver and perfect for busy weeknights!

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38

Vineyard Chicken and Pasta Salad

A perfectly light, fresh dinner, this vineyard chicken and pasta salad is crazy delicious! So many tasty ingredients and that dressing…yum!

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39

Crispy Chicken Enchilada Wraps

These crispy chicken enchilada wraps are a fantastic weeknight dinner (or lunch!) solution – they are fast, easy, customizable and so, so delicious!

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40

Monterey BBQ Chicken Pasta

There is so much to love about this one-pot Monterey BBQ chicken pasta! It is simple, fast, and out of this world delicious!

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41

Mexican Haystacks

Mexican Haystacks: a smorgasbord of delicious taco flavors simmered together in a tasty sauce and served over rice (or quinoa) with all the toppings your heart desires. Easy, fast, yummy!

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42

The Best Ground Beef Taco Meat

This is the best ground beef taco meat! Made from scratch with every day pantry spices, it is so flavorful and perfect for tacos or salads.

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43

Turkey Avocado Veggie Wraps

These simple turkey avocado veggie wraps are crazy delicious! Shaved turkey, tons of fresh vegetables, and a creamy avocado spread – YUM!

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44

Tuna Quesadilla Melts {20-Minute Meal}

Tuna reinvented! These easy tuna quesadilla melts come together FAST and are a perfect meal for busy weeknights (or for a quick lunch!).

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45

Chopped Taco Salad with Homemade Catalina Dressing

This chopped taco salad with homemade dressing comes together in less than 30 minutes. It is easily adaptable and so yummy!

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46

Easy One-Pot Saucy Zucchini Pasta

This easy one-pot zucchini pasta combines pasta, lots of sauce, zucchini, and Parmesan for a simple, delicious, family-friendly dinner.

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47

Skillet Baked Spaghetti

This one pot, 30-minute baked spaghetti recipe is sure to please even the pickiest eater! It is simple to prepare and super delicious.

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48

My Favorite Easy Chicken Fajitas

These flavorful, smoky fajitas are a super easy, perfect weeknight meal! Loaded with flavor, the chicken and veggies are delicious in tortillas or built into bowl-style meals or salads.

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49

Easy Spicy Garlic Ramen Noodles

These easy spicy garlic ramen noodles make a super simple weeknight meal! Packed with flavor, they can be yours in 30 minutes or less.

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50

Slow Cooker Southwest Chicken Stacks

This is one of the oldest recipes on my site (and clearly needs new photos!), but it is such a great dinner option. It's so easy and really flavorful!

Get the Recipe

The post 40+ Back-to-School Dinners My Kids Actually Eat appeared first on Mel's Kitchen Cafe.

I have had a go-to recipe for chicken fajitas I’ve made for years, but this one is even better! It is easier to make and the flavor in both the chicken and the vegetables is warm, smoky, and delicious.

Why This Recipe is New and Improved

Many of you have made and loved the older chicken fajita recipe that has been on my site for 15 years (which is why I’m not overwriting it or removing it).

But over the years, I’ve made made changes to that recipe to make it even better, and I wanted to share the new and improved recipe with you ⬇️, because it’s the best way to make restaurant-quality fajitas at home.

1. The seasonings permeate both the chicken and the veggies in this newer version, similar to this crazy popular quesadilla recipe.
2. In this recipe, there are multiple suggestions for how to cook the chicken, which makes it super versatile any time of the year and with whatever cooking implements you have on hand (grill, oven, skillet, or air fryer).
3. The chicken is marinated in whole pieces. I find cooking the chicken before cutting into strips ensures the chicken is more juicy and flavorful.

Ingredients Notes

• Seasonings: This recipe uses every day pantry spices for delicious flavor. Salt, chili powder, garlic powder, cumin, paprika, oregano, onion powder, black pepper and cayenne pepper. Use smoked paprika for a delicious depth of smoky flavor.
• Fresh lime juice: Use fresh lime juice rather than bottled lime juice for best flavor. This adds a delicious brightness to the chicken and veggies. Add more at the end to make the flavors pop even more.
• Chicken: This recipe can be made with boneless, skinless chicken breasts or chicken thighs. I’ve given notes in the recipe for cooking times depending on the type of chicken and the cooking method.
• Veggies: Bell peppers and onions are sautéed with seasonings. Mushrooms can be sautéed in addition to the veggies. If using mushrooms, sauté them in the skillet before the onions and peppers. Remove to a plate and proceed with the onions and peppers. Add the cooked mushrooms into the skillet with the chicken and heat through.

Serve the chicken fajitas in corn or flour tortillas with as many toppings as you like: sour cream, guacamole, salsa, shredded cheese, chopped cilantro, fresh lime juice, etc.

This is one of our favorite weeknight meals! It is so quick to put together, especially because the chicken can be marinated ahead of time. And once you are ready for dinner, the cooking process for the chicken and veggies is really fast.

It’s also delicious enough to serve for fancier occasions or for company. Let me just say that the chicken has no business tasting so good! Once it is loaded into a tortilla with the peppers and onions and piled high with toppings (lots of guac for me, please!), it is one of the best dinners ever.

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My Favorite Easy Chicken Fajitas

Course Main Course

Cuisine American

Method Air Fryer, Grilled, Stovetop

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 6 servings

Calories 226kcal

Author Mel Gunnell

Equipment

• Deep Cast Iron Skillet
• 8-Inch Chef’s Knife
• Kitchen Tongs

Ingredients

Seasoning/Marinade:

• 1 ½ teaspoons table salt
• 1 ½ teaspoons chili powder
• 1 teaspoon garlic powder
• ¾ teaspoon ground cumin
• ¾ teaspoon sweet or smoked paprika
• ¾ teaspoon dried oregano
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon liquid smoke (optional, but tasty)

Chicken + Veggies:

• 1 ½ to 2 pounds boneless, skinless chicken breasts or chicken thighs
• 3 medium bell pepper (any color) cored, seeded, and sliced into strips
• 1 large white or yellow onion, cut into half moon slices
• 1 tablespoon olive oil

For Serving:

• Corn or flour tortillas
• Shredded cheese
• Sour cream
• Guacamole
• Salsa

Instructions

• For the seasoning mixture and marinade, in a small bowl, whisk together the salt, chili powder, garlic powder, cumin, paprika, oregano, onion powder, black pepper and cayenne pepper until well-combined.
• Remove 1 1/2 teaspoons of the seasoning mixture and set aside for later.
• Mix the remaining seasoning mixture with the 2 tablespoon olive oil, 2 tablespoons lime juice, and 1 teaspoon liquid smoke.
• For the chicken, if the chicken pieces are thick, pound to an even thickness for better flavor (see note). Place the chicken in a dish or gallon-size bag. Pour the marinade over the chicken and toss until the chicken is evenly coated. Cover and refrigerate for at least two hours or up to 12 hours.
• Cook the chicken.

  Grill: Set a grill to medium-high heat (I set my pellet grill to 375 degrees F) and cook chicken breasts for 4 to 6 minutes per side or chicken thighs for 7 to 8 minutes per side for chicken thighs.

  Air Fryer: Preheat an air fryer to 375/380 degrees F. Cook chicken breasts for 12 to 15 minutes or chicken thighs for 18 to 20 minutes.

  Oven: Preheat oven to 400 degrees F. Line a sheet pan with foil and lightly grease with cooking spray. Cook chicken breasts for 4 to 6 minutes per side or chicken thighs for 7 to 8 minutes.

  Skillet: Heat 2 tablespoons olive oil in cast iron or nonstick skillet until hot and rippling. Cook chicken breasts for 4 to 6 minutes per side or chicken thighs for 7 to 8 minutes per side for chicken thighs.
• Tent the chicken with foil and let rest for 5 to 10 minutes.
• For the veggies, in a 12-inch skillet, heat 1 tablespoon olive oil until rippling and hot. Add the onions and peppers. Sprinkle with the 1 1/2 teaspoons reserved seasoning and cook, stirring occasionally, until the onions and peppers are tender and cooked to your liking.
• Slice the chicken into thin strips and add to the skillet with the veggies. Toss.
• Season to taste with additional salt and pepper, if needed.
• Serve the chicken and veggies in tortillas with desired toppings.

Notes

Pound Chicken: My method for pounding chicken is to place chicken breasts one at a time in a freezer gallon size bag (since it is thicker than regular ziploc-style bags) and pound the chicken with the flat side of a meat mallet. Pound the chicken to an even thickness is optional, but it does allow for better-flavored chicken and more consistent-sized chicken slices in the fajitas.

Veggies: Mushrooms can be sautéed in addition to the veggies. If using mushrooms, sauté them in the skillet before the onions and peppers. Remove to a plate and proceed with the onions and peppers. Add the cooked mushrooms into the skillet with the chicken and heat through.

Nutrition

Serving: 1 serving (calculated without tortillas and toppings) | Calories: 226kcal | Carbohydrates: 8g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 771mg | Fiber: 2g | Sugar: 4g

Recipe Source: from Mel’s Kitchen Cafe

The post My Favorite Easy Chicken Fajitas appeared first on Mel's Kitchen Cafe.