Here’s what I know: a hot grill, fresh seafood, and the right technique gets you restaurant-quality results at home in minutes. No smoking for hours. No long ingredient lists. Just flame, heat, and timing.

This is your guide to grilling seafood like you know what you’re doing. Because after these recipes, you will.

Tuna

Tuna steaks are built for the grill. High heat, seared exterior, rare center. If you like your tuna at a sushi bar, you’ll love grilled tuna.

• Grilling Tuna to Perfection — This is the recipe to start with. Simple seasoning. Hot grill. Perfect timing. Rare center, seared crust. Restaurant quality and faster than you’d think.

How to do it right: Pat the tuna completely dry. Season aggressively (tuna can handle it). Get your grill screaming hot. Oil the grates. Sear 2-3 minutes per side for rare. Let it rest 2 minutes. That’s it. The inside should be cool in the middle. Some people think that’s wrong. Those people are wrong.

Lobster

Lobster on the grill is intimidating the first time. After that, it’s easy. Beautiful. Impressive.

Lobster Tails

The classic approach. Butterfly them open, brush with butter, grill cut-side down.

• How to Grill Lobster Tails — The foundational technique. Butterflied, exposed to the heat, finished with butter and maybe lemon. That’s the template.
• How to Split and Grill Lobster Tails — The step-by-step method. Detailed. Takes the mystery out of it. You’ll be confident from step one.

Whole Lobster

More ambitious, more impressive, more delicious.

• How to Grill Whole Lobster — The full technique. Split it. Grill it. Finish it. Worth the extra effort for special dinners.

Shrimp

Fresh shrimp on the grill cook fast and taste incredible. Get them on hot grates, don’t crowd them, and watch the timing.

Chipotle Lime Grilled Shrimp — Smoky and spicy with bright citrus. Ready in minutes. The chipotle adds complexity without overpowering the delicate shrimp.

Honey and Sake Glazed Shrimp — Sweet and savory Asian-inspired glaze that caramelizes beautifully. Restaurant-quality results with simple ingredients.

Grilled Bacon-Wrapped Shrimp — Crispy bacon, tender shrimp. This is the one that disappears first at every cookout. Simple but absolutely irresistible.

Fish

Fish fillets and steaks are perfect for the grill. The right temperature and timing keep them moist and flaky.

Salmon with Mango Salsa — Perfectly grilled salmon topped with fresh, tropical mango salsa. The brightness of the fruit cuts through the richness of the salmon.

Grilled Mahi-Mahi Tacos — Firm and mild. Grills beautifully with a gentle char. Fresh and delicious, ready for taco night.

There you have it. Six different seafood options. Six different techniques. All of them proven on the grill, all of them delivered from my kitchen to yours. Pick one. Master it. Your dinner guests will remember it.

Make it. You can thank me later.

— Rex

The post Seafood on the Grill: Tuna, Lobster, Shrimp & Fish Recipes appeared first on SavoryReviews.

Here’s the trick: use jarred marinara as your base and heavy cream as your finisher. Yeah, that’s it. No four-hour simmering. No pretending that store-bought garbage tastes good. Just real, fast, delicious vodka sauce.

In a sauce pan, add the olive oil and onion.

When the onion becomes translucent, add the vodka and cook for 2 minutes or until the alcohol burns off. Don’t use a fancy vodka. You want to taste a little vodka so go with something that isn’t too fancy.

Add the jar of marinara and bring to a simmer.

Simmer for 10 minutes.

Add the cream and you’ve got something that’ll make you wonder why you ever bought a jar.

Bring back to a simmer and serve with your favorite pasta (penne).

Serve it over penne. Maybe add some fresh basil if you’re feeling fancy. But honestly, you don’t need to do much here. The sauce is the star.

Print

Quick Vodka Sauce

Fast vodka sauce that beats any jarred version. Creamy, delicious, and ready in 20 minutes.

Course Entree, Main Course

Cuisine Italian

Keyword easy recipe, italian, marinara, quick sauce, Vodka, vodka sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 1 1 onion, diced
• 2 tbsp olive oil
• 0.5 cup vodka
• 1 28oz jar marinara sauce (chunky if possible)
• 1 cup heavy cream

Instructions

• In a sauce pan, add the olive oil and onion.
• When the onion becomes translucent, add the vodka and cook for 2 minutes or until the alcohol burns off.
• Add the jar of marinara sauce and bring to a simmer.
• Simmer for 10 minutes.
• Then add the heavy cream.
• Bring back to a simmer and serve with your favorite pasta (penne works great).

Notes

Make sure to use heavy cream. Anything else does not have enough fat and it will split and become runny.

— Rex

The post Quick Vodka Sauce appeared first on SavoryReviews.

One skillet. Four ingredients that taste like eight. Dana asks for this when she comes home tired. The chicken comes out tender. The sauce is silky. It tastes like you spent an hour in the kitchen when really you just knew what you were doing.

The secret is high heat at the start (get a nice sear on the chicken) and then medium heat for the sauce (so you don’t break the cream). That’s it. That’s the whole trick.

Serve it over pasta, rice, or mashed potatoes. Honestly, serve it over anything. The sauce is that good.

Instructions

Before starting get all of the ingredients ready as this recipe is pretty quick.

Step 1: Pat and season the chicken (2 minutes)

Pat the chicken breasts dry with paper towels. This is crucial for getting a good sear. Season both sides generously with salt and pepper. Don’t be shy. Taste matters.

Step 2: Sear the chicken (8 minutes)

Heat 2 tbsp of butter over medium-high heat in your skillet. When the butter is foaming and starting to smell nutty (not burned), place the chicken in the pan. You should hear a sizzle. That’s what you want.

Leave them alone. Don’t poke them. Don’t flip them. Let them cook undisturbed for 4 minutes. This builds a golden, flavorful crust on the bottom. Flip and cook the other side for 3-4 minutes. The chicken doesn’t need to be cooked all the way through yet—it’ll finish cooking in the sauce.

Step 3: Remove the chicken (1 minute)

Transfer the chicken to a plate. Set aside. Don’t wash the pan—all that browned stuff stuck to the bottom is flavor (the French call it fond).

Step 4: Make the garlic butter (1 minute)

Reduce heat to medium. Add the remaining 2 tbsp butter to the skillet. Add the minced garlic. Stir constantly for 1 minute. You want the garlic fragrant and lightly golden, not brown. If you burn it, start over—burnt garlic is bitter and ruins everything.

Step 5: Build the sauce (5 minutes)

Pour in the chicken broth and scrape the bottom of the pan with your wooden spoon. This releases all that fond and adds incredible depth. Let it simmer for 2 minutes.

Reduce heat to medium-low. Slowly pour in the heavy cream while stirring. Don’t rush this. The heat should be low enough that you’re not worried about it breaking or curdling. Keep stirring.

Add the Italian seasoning and a pinch of salt and pepper. Taste it. Adjust if needed. Add a squeeze of lemon juice if you have it—brightens the whole thing.

Step 6: Melt in the Parmesan (1 minute)

Add the grated Parmesan cheese slowly while stirring. You want it to melt smoothly into the sauce, not clump up. This takes about a minute. The sauce should be thick enough to coat the back of a spoon but still pourable.

Step 7: Return the chicken to the pan (2 minutes)

Nestle the chicken breasts back into the sauce, turning them to coat both sides. The sauce should partially cover the chicken. Let it simmer for 2-3 minutes until the chicken reaches 165°F internally. Use a meat thermometer in the thickest part if you want to be precise. If you’re eyeballing it, cut into the thickest breast—no pink inside means it’s done.

Step 8: Serve (1 minute)

Plate the chicken over pasta, rice, mashed potatoes, or whatever carb you’re using. Spoon the sauce generously over everything. Garnish with fresh parsley if you have it. Crack of black pepper. Done.

Print

Creamy Garlic Parmesan Chicken Skillet

Course Dinner, Main Course

Cuisine Italian-American

Keyword chicken skillet, creamy chicken, easy dinner recipe, garlic parmesan, one pan dinner, quick weeknight dinner

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Equipment

• 1 Large stainless steel or cast iron skillet (12-inch is ideal)
• 1 Meat thermometer (optional but helpful)
• 1 Wooden spoon
• 1 Tongs

Ingredients

• 4 boneless skinless chicken breasts (about 6-8 oz each)
• 4 tbsp butter divided
• 6 cloves garlic minced (or 2 tbsp minced garlic)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 tsp Italian seasoning or dried oregano and basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley for garnish optional
• Lemon juice optional, but recommended — squeeze of half a lemon

Instructions

• Pat and season the chicken (2 minutes)
• Sear the chicken (8 minutes)
• Heat 2 tbsp of butter over medium-high heat in your skillet. When the butter is foaming and starting to smell nutty (not burned), place the chicken in the pan. You should hear a sizzle. That’s what you want.
• Leave them alone. Don’t poke them. Don’t flip them. Let them cook undisturbed for 4 minutes. This builds a golden, flavorful crust on the bottom. Flip and cook the other side for 3-4 minutes. The chicken doesn’t need to be cooked all the way through yet—it’ll finish cooking in the sauce.
• Remove the chicken (1 minute)
• Transfer the chicken to a plate. Set aside. Don’t wash the pan—all that browned stuff stuck to the bottom is flavor (the French call it fond).
• Make the garlic butter (1 minute)
• Reduce heat to medium. Add the remaining 2 tbsp butter to the skillet. Add the minced garlic. Stir constantly for 1 minute. You want the garlic fragrant and lightly golden, not brown. If you burn it, start over—burnt garlic is bitter and ruins everything.
• Build the sauce (5 minutes)
• Pour in the chicken broth and scrape the bottom of the pan with your wooden spoon. This releases all that fond and adds incredible depth. Let it simmer for 2 minutes.
• Reduce heat to medium-low. Slowly pour in the heavy cream while stirring. Don’t rush this. The heat should be low enough that you’re not worried about it breaking or curdling. Keep stirring.
• Add the Italian seasoning and a pinch of salt and pepper. Taste it. Adjust if needed. Add a squeeze of lemon juice if you have it—brightens the whole thing.
• Melt in the Parmesan (1 minute)
• Add the grated Parmesan cheese slowly while stirring. You want it to melt smoothly into the sauce, not clump up. This takes about a minute. The sauce should be thick enough to coat the back of a spoon but still pourable.
• Return the chicken to the pan (2 minutes)
• Nestle the chicken breasts back into the sauce, turning them to coat both sides. The sauce should partially cover the chicken. Let it simmer for 2-3 minutes until the chicken reaches 165°F internally. Use a meat thermometer in the thickest part if you want to be precise. If you’re eyeballing it, cut into the thickest breast—no pink inside means it’s done.
• Serve (1 minute)
• Plate the chicken over pasta, rice, mashed potatoes, or whatever carb you’re using. Spoon the sauce generously over everything. Garnish with fresh parsley if you have it. Crack of black pepper. Done.

Chef Notes & Tips

If the sauce is too thick: Add a splash of chicken broth or heavy cream. This happens sometimes depending on how much your sauce reduced.

If the sauce is too thin: Mix a pinch of cornstarch with a little cold water, stir it in, and let it simmer for 30 seconds. Thickens right up.

Chicken thickness matters: If your chicken breasts are really thick (over an inch), pound them slightly to even thickness. This helps them cook at the same rate.

Don’t skip the sear: That golden crust on the chicken is where the flavor lives. Don’t rush this step.

Pasta choice: Penne or fettuccine work great here. Anything that can hold sauce. Avoid thin pasta like spaghetti—it gets lost.

Make it a complete dinner: Toss the pasta with a little olive oil and garlic before adding it to the sauce. Throw in some fresh spinach or peas at the end if you want veggies.

Leftover hack: This reheats beautifully. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of cream if needed.

Variations: Add sun-dried tomatoes, fresh basil, or sautéed mushrooms to the sauce. Make it your own.

What to Serve With This

Pasta: Penne, fettuccine, or bow tie pasta tossed with a little butter and olive oil.

Rice: Jasmine or basmati rice absorbs the sauce beautifully.

Mashed Potatoes: Classic comfort. The sauce works perfectly over creamy mashed potatoes.

Bread: Crusty bread to soak up every drop of that sauce. Garlic bread works too.

Salad: A simple arugula salad with lemon vinaigrette cuts the richness. Optional but nice.

This is weeknight cooking at its finest. No fuss. No complicated steps. Just good food that tastes like you care, made in 25 minutes in one pan.

— Rex

The post Creamy Garlic Parmesan Chicken Skillet (25-Minute Weeknight Dinner) appeared first on SavoryReviews.

This recipe takes five minutes to throw together and tastes like you spent an hour in a French bistro kitchen. Spoiler: you didn’t.

The secret is the salt. Not the truffle oil, not the cheese, not even the fries themselves. It’s the salt. Most people oversalt fries. They shake on table salt like they’re seasoning a steak. Wrong move. You need popcorn salt — it’s fine enough to stick to every inch of the fry without turning your dinner into a salt lick.

Next you need the perfect fries.  If you do not have a deep fryer handy, you need fries that come out great in the oven and/or air fryer.  I’ve tried a lot of frozen fries. McCain Quick Cook fries are the only ones I’ll use for this recipe. They crisp up perfectly in an air fryer. I’m not being paid to say that. I wish I was. If McCain is reading this: I’m available.

The air fryer does something magic here. You get that crispy exterior without deep-frying, which means your hands don’t smell like a fryer basket for three days. Win-win.

Then comes the truffle oil. A good one — and I mean good one — will transform these fries from “pretty good snack” to “why am I not eating this every night?” Use the cheap stuff and you’ll understand why truffle oil has a reputation problem.

Cook the fries using your favorite method. I love using my air fryer. It makes the fries super crispy without all of the oil.

When the fries come out, toss into a large bowl and coat with the fine salt. When looking for super fine salt, look for popcorn salt. It evenly coats the fries without having big chunks of salt. Plus the uniform coating evens out the flavor in each bite.

Then adds the parsley, parmesan cheese and truffle oil. Toss to coat and you are ready to eat.

Print

Parmesan Truffle Fries

Crispy parmesan truffle fries made in an air fryer with popcorn salt and fresh parmesan. Ready in 20 minutes. No deep fryer needed.

Course Appetizer, Side Dish

Cuisine American, French

Keyword air fryer fries, air fryer recipe, crispy fries, McCain fries, parmesan fries, parmesan truffle fries, popcorn salt, side dish recipe, truffle fries recipe, truffle oil recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Equipment

• Air Fryer or Fryer

Ingredients

• 16 oz frozen fries – I like McCain Quick Cook
• 1 tbsp chopped fresh parsley
• 2 tbsp shredded parmesan cheese
• 1 tbsp Truff Black Truffle Oil
• 1 tsp super fine popcorn salt

Instructions

• Cook the Fries — Cook the fries according to package directions using your preferred method. Air fryer set to 400°F for 15-18 minutes, shaking halfway through, gives you maximum crispiness without the oil. McCain Quick Cook fries are perfect for this.
• Salt While Hot — Transfer the hot fries to a large bowl immediately after cooking. Toss with the super fine salt. Use popcorn salt, not regular table salt. It coats evenly without oversalting and gives every bite the same flavor punch.
• Add the Toppings — Add the chopped parsley, shredded parmesan cheese, and truffle oil. Toss everything together until the fries are evenly coated. Make sure you’re using good truffle oil.
• Serve — Eat immediately while the fries are still crispy and hot. Serve as a side dish or eat straight from the bowl.

NOTES

• Air Fryer: The Ninja Air Fryer works great for maximum crispiness
• Truffle Oil: Use Truff Black Truffle Oil. Cheap truffle oil will ruin the dish.
• Salt Type: Morton Popcorn Salt is essential. Fine enough to coat evenly for consistent seasoning.
• McCain Fries: These are specifically designed for air fryers and cook more evenly than other frozen brands.

This is my go-to when I want something fancy without the fancy effort. Serve it with a burger, a steak, or just eat it straight from the bowl while standing at the kitchen counter. I won’t judge.

— Rex

The post Parmesan Truffle Fries (Air Fryer Recipe) appeared first on SavoryReviews.

Memorial Day is the official start of summer and nothing screams summer like BBQ and grilling. The grill is fired up, the cocktails are cold and the whole neighborhood smells incredible. Over the years we have put together some absolute bangers here on SavoryReviews that are perfect for your Memorial Day cookout. I have also packed in some of my best grilling tips so your party goes off without a hitch. Let’s get cooking!

Grilling Tips Before You Start

Before we get into the recipes, here are a few tips that will make your Memorial Day BBQ the best one on the block.

Check your fuel. There is nothing worse than running out of propane or charcoal in the middle of a cookout. For charcoal just look in the bag. For propane, pour warm water down the side of the tank — where the tank gets cool to the touch is your propane level. Always have at least a quarter tank for a party.

Set up cooking zones. Never put the whole grill on high or you will burn something. For gas, turn half the burners to medium-high and half to medium-low. For charcoal, pile the coals on one side — hot side for searing, cool side for finishing. This one tip alone will make you the grill master of the neighborhood.

Season everything. Salt and pepper. That is the secret. Most people throw food right on the grill with zero seasoning. Take the extra step and your guests will wonder what you do differently every single time.

Never press the burgers. Using the back of a spatula to press down a burger squeezes all the juice out and causes flare-ups. Just don’t do it. Use tongs and a flat spatula only.

Cook to temperature. Use a meat thermometer. It is the only way to know your food is both safe and not overcooked. Make sure chicken and pork hit at least 165 degrees. For steak, 145 for medium-rare, 160 for medium. Our favorite thermometer is the Thermoworks Thermapen MK4 — nothing faster or more accurate.

Main Dishes

• St. Louis Ribs on a Gas Grill — Pull-off-the-bone tender St. Louis ribs cooked entirely on a gas grill using a smoke box and indirect heat. This method is a total game changer. No smoker required.
• BBQ Baby Back Ribs on a Gas Grill — The original gas grill rib recipe on SavoryReviews. Step by step instructions for getting perfectly smoky tender baby back ribs without a smoker. A must try.

• Pork Belly Burnt Ends — MIYM Bacon Cubes. Quite possibly the best thing I have ever made. Little crispy cubes of smoked pork belly tossed in brown sugar, butter and BBQ sauce. These disappear in minutes at every cookout. No joke.

• Smash Burgers — The crispiest, juiciest burgers you will ever make. Seasoned ground beef smashed onto a screaming hot griddle until a beautiful caramelized crust forms. These are hands down the best burgers around.

• Grilled Lobster Tails — Nothing says summer like fresh seafood on the grill. Quick, easy and absolutely stunning on the plate. Your guests will think you are a professional.
• Grilled Lobster Rolls — Once you have the lobster tails down, pull the meat and make some incredible lobster rolls. Served on a grilled top-cut bun with a light garlic butter mayo. Incredible.

Sides

• Macaroni Salad — There is no better BBQ side than macaroni salad. This is our Pizza Hut salad bar copycat and it is absolutely spot on. An American tradition.
• Macaroni Salad Part Deux — The improved and perfected version. After ten rounds of testing I finally nailed it. If you are going to make one macaroni salad this summer, make this one.

• The Colonel’s Coleslaw — My recreation of KFC’s famous coleslaw. It is that good. The perfect creamy, slightly sweet coleslaw that belongs at every Memorial Day table.

Condiments

• Homemade Ketchup — Want to take your burgers to the next level? Make your own ketchup. You can add as much spice or herbs as you want. Your guests will never go back to Heinz.
• Homemade Mustard — Add honey for sweetness or dark seeds for spice. A homemade mustard on the table will make people think you are a serious chef. Easy and incredible.

Cocktails

• All-American Boozy Slushy — A red, white and blue layered frozen rum slushy. The most patriotic cocktail around and the perfect drink for Memorial Day. Absolutely stunning to look at and even better to drink.
• Bomb Pop Cocktail — Bleeding red, white and blue. Lightly sweet, a tad tart and all American. The bomb pop garnish literally bleeds into the cocktail as it melts. A total showstopper.

• Red, White and Blue Shooter — Liquid America. A perfectly layered patriotic shot made with grenadine, Bailey’s and blue raspberry vodka. After the third one people started calling me Uncle Sam.
• Passion Fruit Pina Colada — Passion fruit pina coladas scream summer. The perfect poolside cocktail to kick off the season.

Grilling Resources

• How to Turn Your Gas Grill Into a Smoker — No smoker? No problem. Learn exactly how to get real smoke flavor from your gas grill using a simple smoke box setup.

From our family to yours — have a safe and incredible Memorial Day. Thank you to all who serve and have served. Now go fire up that grill. Make it. You can thank me later. — Rex

The post The Ultimate Memorial Day Recipe Guide (BBQ, Sides & Cocktails!) appeared first on SavoryReviews.

I am going to be honest with you. This recipe happened because I did not have grated parmesan cheese. I had shredded. So I went with it. And you know what? It turned out to be one of the crunchiest, most delicious parmesan crusted chickens I have ever made. Sometimes the best recipes come from having no other choice.

Dana loved it. The kids loved it. I loved it. We paired it with my easy vodka sauce and it was an absolute home run of a weeknight dinner. The chicken was perfectly cooked, extra crunchy on the outside and juicy on the inside. I will be making this one again and again.

Speaking of the vodka sauce — stay tuned. That recipe is coming up next and it pairs perfectly with this chicken. You are going to want both in your weeknight rotation. Trust me on that one.

A Quick Note on the Parmesan

Before we get into it, let me save you some trouble. There are two types of parmesan in this recipe and they each do a different job.

In the breadcrumb mixture — use grated. Grated parmesan blends right into the breadcrumbs and helps everything stick to the chicken much better. It is the right tool for the job. I did not have any grated at the house so I used shredded and it worked just fine — but if you have both, use grated in the mix. You will get a better result.

On top right before baking — use shredded. Shredded parmesan melts into a beautiful golden crunchy crust on top of the chicken that is absolutely incredible. This is the move. In a pinch you can use grated on top too, but shredded gives you that extra crunch that takes this dish to the next level. Do not skip it either way.

What You Need

The ingredient list is short and simple. Nothing fancy here. The key players are the mayo — which acts as the binder and keeps everything stuck to the chicken — and the shredded parmesan on top which creates that extra crunchy, cheesy crust.

Prep the Chicken

Start by preheating your oven to 400 degrees. Grease a sheet pan and set it aside. I use my Casaware ceramic non-stick pan for this — the browning you get on the bottom of the chicken is on a whole different level. Seriously worth it.

To grease the pan I use Chosen Foods Avocado Oil Spray. I love this stuff. It is not a seed oil, has a super high smoke point so it handles the 400 degree oven no problem, and has a completely neutral flavor that will not mess with the taste of your food. It is the only cooking spray we use in our house. Highly recommend.

While the oven heats up, mix your breadcrumbs, grated parmesan, garlic powder, salt and pepper together in a shallow bowl. Set that aside.

Take each chicken breast and slice it in half lengthwise to make two cutlets. Thinner cutlets cook faster, stay juicier and give you more surface area for that crunchy crust. More crust is always a good thing.

Season both sides of each cutlet with salt and pepper. Then brush each side generously with mayo. Do not skip the mayo. It is the secret weapon here — it holds the breading on and keeps the chicken moist while it bakes.

Bread It and Bake It

Dredge each mayo-coated cutlet through the breadcrumb mixture and coat both sides completely. Place them on your greased sheet pan. Then — and this is the move — sprinkle shredded parmesan cheese generously over the top of each cutlet. This is what creates that extra crunchy, golden cheesy crust on top. Do not be shy with it.

Bake for 15 to 20 minutes until the outside is golden brown and the internal temperature hits 165 degrees. I always use my Thermoworks Thermapen MK4 to check — no guessing, no cutting into it, just a perfect read every single time.

Rest and Serve

Pull it out of the oven and let it rest for 5 minutes. I know it is hard to wait when it looks and smells that good, but the rest lets the juices redistribute and keeps the chicken moist. It is worth the wait.

Serve it with pasta and my easy vodka sauce — recipe coming soon — and you have got yourself one of the best weeknight dinners in the rotation. Dana and the kids had no complaints. Not a single one.

Print

Easy Parmesan Crusted Chicken

This easy parmesan crusted chicken is extra crispy, golden brown and absolutely delicious. The mayo binder and shredded parmesan on top are the secrets. Dana and the kids went crazy for it.

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Equipment

• Bowl
• Sheet Pan
• Brush

Ingredients

• 2 large boneless chicken breasts
• 1 cup Italian breadcrumbs
• 1/2 cup grated Parmesan cheese for the breadcrumb mixture
• 1/4 cup shredded Parmesan cheese for the crunchy top
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• Extra salt and pepper for seasoning cutlets

Instructions

• Preheat oven to 400 degrees. Grease a sheet pan and set aside. I use my Casaware ceramic non-stick pan for superior browning.
• In a shallow bowl mix together the breadcrumbs, grated parmesan, garlic powder, salt and black pepper. Set aside.
• Slice each chicken breast in half lengthwise to form two cutlets per breast.
• Season both sides of each cutlet with salt and pepper.
• Brush each side of the cutlets generously with mayonnaise.
• Dredge each cutlet through the breadcrumb mixture coating both sides completely. Place on the prepared pan.
• Sprinkle shredded parmesan cheese over the top of each breaded cutlet. Do not be shy with it.
• Bake for 15-20 minutes until golden brown and internal temperature reaches 165 degrees. Use your Thermoworks Thermapen MK4 for an instant accurate read.
• Remove from oven and rest for 5 minutes before serving.
Updated Notes:For the breadcrumb mixture, grated parmesan is the way to go — it blends into the breadcrumbs and helps everything stick to the chicken much better. I did not have any grated at the house so I used shredded and it worked just fine, but if you have both, use grated in the mix. For the topping right before baking, shredded parmesan is the move — it melts into a beautiful crunchy golden crust on top. In a pinch you can use grated on top too, but shredded gives you that extra crunch that takes this dish to the next level.

Make it. You can thank me later. — Rex

The post Easy Parmesan Crusted Chicken Recipe (Crispy & Golden Brown!) appeared first on SavoryReviews.

Which Wing is Right for You?

• No fryer and no smoker? Go with Grilled Hot Wings or Spicy BBQ Buffalo Wings
• Have a smoker or Traeger? Smoked Chicken Wings all day
• Want something totally different? Try Peach Hot Wings or Boneless Buffalo Wings
• Just need an incredible sauce? Award Winning Hot Wing Sauce works on any of the above

Smoked Wings

• Smoked Chicken Wings — You have not truly had a buffalo wing until you have had a smoked one. The smoke adds a whole new dimension to the flavor. Crispy skin, tender meat, smoky goodness. Once cooked, toss in your favorite sauce. An absolute must try. This is my personal favorite way to cook a wing.

• Smoked Chicken Drumsticks — Chicken wings are tiny. Give your guests something to hold on to! A smoked chicken drumstick is basically a giant wing. We call them pterodactyl wings in our house. Sauce them up after smoking and watch your guests’ jaws hit the floor.

Grilled Wings

• Grilled Hot Wings — No smoker? No problem. Grill your wings over high heat and the skin gets super crispy with a beautiful char flavor. All of the flavor and texture without the oil from frying. A great option when you just want to fire up the grill.
• Spicy Barbecue Buffalo Wings — In my opinion the best way to cook a wing is over an open flame. You get that smoky caramelized crust that you simply cannot replicate any other way. This recipe works with any of your favorite BBQ sauces. Grill, sauce, repeat. You will not be disappointed.

• Peach Hot Wings — Sweet up front with a spicy finish. The heat builds as you eat them which means you end up eating way more than you planned. I am not sorry about that. The wings have a little heat on the front end, a sweet note and then the spice hits you on the back end. Quite possibly the most dangerous wing on this list. You will not be able to stop.

Fried & Boneless Wings

• Boneless Buffalo Wings — Our famous boneless wing recipe. Crunchy chicken pieces with nooks and crannies that absorb sauce like a dream. The double dip in the breading is the secret — do not skip that step. Pro tip: inject hot sauce into them before frying for an extra kick that will blow your guests away. Perfect for guests who don’t want to deal with bones.

The Award Winning Sauce

This sauce won me Lord Rex’s Cup at the Wingtacular — an actual wing competition with serious competition. It starts sweet and ends with heat. It has a few ingredients but every single one of them serves a purpose. A word of warning: when you are testing the heat, wait a full minute before adding more cayenne. It sneaks up on you. Use this sauce on any of the wing recipes above and you will be the most popular person at your party. Guaranteed.

• Championship Hot Wing Sauce — The sauce that won the Wingtacular. Award winning, competition tested, and absolutely delicious.

Wing-Inspired Dishes

• Buffalo Chicken Pizza — Made too many wings? Pull the meat off the bones and put it on a pizza. Everyone’s two favorite game day foods combined into one incredible dish. I made this for friends one game day, used my award winning sauce, and the whole thing was gone in minutes. True story. Also, check your ranch dressing expiration date before serving. Trust me on that one.
• Grilled Chicken Bruschetta — Not technically wings, but a fantastic game day chicken dish. Low carb, fresh, easy to make and always impresses. A great option when you want something a little different on the table.

Now go make some wings and enjoy the game. Make it. You can thank me later. — Rex

Also Check Out

• The Ultimate Game Day Appetizers Guide — Wings are just the start. See all of our best game day party food.
• Big Game Entrees — Need something more substantial? Check out our best game day entrees.

The post The Ultimate Hot Wing Guide (Every Wing Recipe on SavoryReviews!) appeared first on SavoryReviews.

So I did what I always do. I asked the bartender how it was made. She told me the basics but the one thing that threw me off was the rim. It is not cocoa powder. It is Hershey’s hot chocolate mix. That is the secret right there. Once I heard that everything clicked. Hot chocolate mix has sugar in it that cocoa powder does not and that sweetness on the rim balances the whole cocktail perfectly.

How to Make It

Start with the rim. Dip the martini glass in Hershey’s chocolate syrup first, then dip it in the hot chocolate mix. Set it aside and let it set up while you make the cocktail. Do not skip this step. The rim is what makes this drink.

Then add your chocolate vodka, vanilla vodka and creme de cocoa to a shaker full of ice. Shake it hard until everything is ice cold. Drop an unwrapped Hershey Kiss into the rimmed glass and strain the cocktail right over the top of it. The Kiss sits at the bottom of the glass and you can see it right through the drink. It looks incredible and tastes even better.

A Few Notes

360 Chocolate Vodka is my go-to for this but any chocolate vodka works. Same with the vanilla vodka. The creme de cocoa is what gives it that deep chocolate flavor so do not skip that either.

The hot chocolate mix is the non-negotiable. I have tried cocoa powder and it is not the same. It is too bitter and too dry. The hot chocolate mix sticks better and tastes better. Hershey’s specifically is what the hotel uses and it is what I use at home. Trust me on this one.

Print

Hershey Kiss Martini

One of the best chocolate martini's that I have ever had!

Prep Time 1 minute minute

Servings 1 Cocktail

Cost $3

Equipment

• 1 Cocktail Shaker
• 4 oz Ice

Ingredients

• 1 oz 360 Chocolate Vodka
• 1 oz Smirnoff Vanilla Vodka
• 2 oz Crème de Cocoa
• 1/2 oz Hershey Chocolate Syrup
• 1 tbs Hershey Hot Chocolate Mix Other mixes work, but Hershey's is the best!

Instructions

• Dip a martini glass in chocolate syrup.
• Then dip the martini glass in the hot cocoa powder and set aside.
• Add the chocolate vodka, vanilla vodka, and crème de cocoa to a shaker filled with ice.
• Shake until the ingredients are blended and chilled.
• Add an unwrapped hershey kiss to the martini glass and then strain the cocktail over the top.
• Serve and enjoy!

This is one of my favorite cocktails I have ever made. Dana agrees. Make it. You can thank me later. — Rex

The post Hershey Kiss Chocolate Martini Recipe – Easy 4-Ingredient Copycat appeared first on SavoryReviews.

Prepare the cheese

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Prepare 3 dishes for the dredging of the cheese. In the first dish, add 1/4 cup of flour with 1/4 tsp of salt. In the second dish place a beaten egg. In the third dish, place 1/2 cup of panko breadcrumbs seasoned with 1/2 tsp of salt and 1/4 tsp of flour.

Remove the Boursin from its foil and place into the flour. Coat all sides with the flour.

Dip the flour covered cheese in the egg and completely coat.

Coat the egg covered cheese with the panko breadcrumbs. Make sure to completely coat.

Bake the cheese

Place the cheese on the parchment lined baking sheet and bake for 20-25 minutes or until browned.

When the cheese is browned, remove from the oven and drizzle with hot honey.

Serve with your favorite crackers.

Print

Baked Boursin

The perfect appetizer for any holiday!

Course Appetizer

Cuisine American

Keyword Appetizers, Cheese, panko

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Rex

Equipment

• 1 Baking Sheet
• 1 Sheet Parchment Paper

Ingredients

• 1 Baked Boursin
• 1/4 cup Flour
• 1/2 cup Panko Breadcrumbs
• 1 egg
• 3/4 tsp salt divided
• 1/4 tsp pepper

Drizzle

• 2 tbsp Hot Honey Mikes Hot Honey

Serving

• 1 pkg Crackers for serving

Instructions

• Preheat the oven to 400 degrees.
• Prepare 3 dishes for the dredging of the cheese. In the first dish, add 1/4 cup of flour with 1/4 tsp of salt. In the second dish place a beaten egg. In the third dish, place 1/2 cup of panko breadcrumbs seasoned with 1/2 tsp of salt and 1/4 tsp of flour.
• Remove the Boursin from its foil and place into the flour. Coat all sides with the flour.
• Dip the flour covered cheese in the egg and completely coat.
• Coat the egg covered cheese with the panko breadcrumbs. Make sure to completely coat.
• Place the cheese on the parchment lined baking sheet and bake for 20-25 minutes or until browned.
• When the cheese is browned, remove from the oven and drizzle with hot honey.
• Serve with your favorite crackers.

The post Easy Baked Boursin with Panko Crust for Holiday Parties! appeared first on SavoryReviews.

I love the flavors of snow cones and I think they make for the perfect bases for cocktails. So, I created this All-American adult slushy based on my favorite snow cones. Walmart sells a variety of Kool-aid snow cone syrups. They are amazing for frozen cocktails.

I created the layers in this cocktail with cherry and blue raspberry kool-aid snow cone syrup. I made the white layer with a homemade lemonade snow cone syrup. This recipe makes 2 adult frozen cocktails.

The Blue Layer

Add 2 cups of ice to a blender. Then, add 1.5 ounces of white rum, 1.5 ounces of blue raspberry kool-aid snow cone syrup and 0.5 ounces of simple syrup. Blend until smooth and pour into two glasses.

The White Layer

Add 2 cups of ice to a blender. Then, add 1.5 ounces of white rum, 1.5 ounces of lemon juice and 1 ounce of simple syrup. Blend until smooth and then pour on top of the blue layer in each cup.

The Red Layer

Add 2 cups of ice to a blender. Then, add 1.5 ounces of white rum, 1.5 ounces of cherry kool-aid snow cone syrup and 0.5 ounces of simple syrup. Blend until smooth and then pour on top of the white layer in each cup.

Add a straw, your choice of garnish and enjoy! I hope you have a great Memorial Day!

Print

All-American Boozy Snowcone

The perfect recipe for a patriotic adult blended frozen cocktail!

Course Cocktail

Cuisine American

Keyword american, red white and blue, cocktail, rum, slushie, snowcone

Prep Time 5 minutes minutes

Servings 2

Equipment

• 1 Blender

Ingredients

• 6 cups ice
• 4.5 ounces white rum
• 2 ounces simple syrup
• 1.5 ounces Blue Raspberry Snowcone Syrup
• 1.5 ounces Cherry Snowcone Syrup
• 1.5 ounces Lemon Juice

Instructions

The Blue Layer

• Add 2 cups of ice to a blender. Then, add 1.5 ounces of white rum, 1.5 ounces of blue raspberry kool-aid snow cone syrup and 0.5 ounces of simple syrup. Blend until smooth and pour into two glasses.

The White layer

• Add 2 cups of ice to a blender. Then, add 1.5 ounces of white rum, 1.5 ounces of lemon juice and 1 ounce of simple syrup. Blend until smooth and then pour on top of the blue layer in each cup.

The Red Layer

• Add 2 cups of ice to a blender. Then, add 1.5 ounces of white rum, 1.5 ounces of cherry kool-aid snow cone syrup and 0.5 ounces of simple syrup. Blend until smooth and then pour on top of the white layer in each cup.
• Add a straw, your choice of garnish and enjoy!

The post All-American Boozy Slushy Cocktail (Red, White & Blue!) appeared first on SavoryReviews.