If you’ve ever had a meal on vacation that you just couldn’t stop thinking about, then you already know the inspiration behind these Blackened Shrimp Taco Salad Bowls. A few years ago while we were visiting Florida, I ordered what ended up being the best …
These Air Fryer Gochujang Chicken Skewers are sweet, savory, and slightly spicy with a crispy panko-coconut coating that delivers the perfect crunch while keeping the chicken incredibly juicy. Finished with a creamy bang bang sauce for drizzling or dipping, every bite is packed with bold …
If you’re looking for a pasta that feels creamy and comforting but still fresh and light, this zucchini burrata pasta is it. The zucchini cooks down until soft and slightly caramelized, then gets blended with burrata into the dreamiest, silky sauce. It’s brightened up with lemon, finished with golden zucchini, and comes together fast—perfect for a weeknight dinner that feels a little elevated without the extra work.
For serving:
Can I make this ahead?
Best fresh, but you can reheat with a splash of water or broth to loosen the sauce.
Can I use all the zucchini in the sauce?
You can, but keeping some for topping adds texture and makes the dish feel more complete.
What pasta shape works best?
Anything that holds sauce—rigatoni, shells, or long noodles like spaghetti or bucatini.
This is a great dinner when you need to clean out the fridge or use up all your summer zucchini. The burrata gives you that creamy payoff, while the zucchini keeps it light and balanced—a go to meal that will never fail.
If you love deep, savory, umami-rich flavors… this creamy mushroom pasta is for you. It’s one of those meals that feels a little elevated but is actually incredibly simple to pull together — which is exactly what I need most nights. The real star here …
This Creamy Green Goddess Burrata Pasta is the kind of dinner that feels fresh, vibrant, and a little fancy — but comes together in under 30 minutes. The sliky sauce is packed with basil, parsley, chives, and spinach to make it beautifully verdant. It all …
If there’s one thing I’ll never get sick of it’s a crispy chicken cutlet and they also happen to be very freezer friendly. I love having some stocked in my freezer to make dinner time a breeze.
They’re one of those back-pocket dinners that make life so much easier — especially on busy nights when you need something quick, reliable, and guaranteed to be eaten by everyone at the table.
You can prep a big batch ahead of time, freeze them, and then cook them straight from thawed in the air fryer, oven, or on the stovetop. They come out golden, and crispy – always satisfying.
And the best part? You can turn these into so many different meals — chicken Caesar salads, sandwiches, wraps, pasta, or just serve them with a simple veggie and call it done.
There’s no one “right” way to make chicken cutlets — it really depends on the texture you’re going for and how much time you have. Here are a few easy variations you can try:
This is the traditional method and gives you that balanced, even coating.
If you want to simplify things, you can skip the flour entirely.
👉 Tip: Press the breadcrumbs on firmly so they stick without the flour layer.
This is my go-to when I want that really crunchy, almost restaurant-style coating.
For maximum texture, lean more into panko than traditional breadcrumbs.
Lean into the Parmesan for extra flavor.
No matter which method you choose, the key is:
Set up a simple breading station with three shallow dishes (or bowls):
Now bread each cutlet:
👉 Tip: Use one hand for dry ingredients and one for wet to avoid a messy situation.
This is where the magic happens for busy weeks.
You’ve got options depending on your mood and time:
✔️ Crispy edges, minimal oil, fastest option
✔️ Great for cooking multiple at once
✔️ Best flavor and texture payoff
Chicken is fully cooked when it reaches an internal temperature of 165°F and the outside is golden and crisp.
Can I cook these straight from frozen?
You can, but for best texture, thaw overnight in the fridge first.
Can I use just breadcrumbs instead of panko?
Yes, but panko gives a lighter, crispier texture. I recommend the mix.
What’s the best oil to use?
Olive oil or avocado oil both work great.
Can I make these gluten-free?
Yes! Use gluten-free flour and breadcrumbs.
Why are my cutlets soggy?
They may need more oil or better airflow (use a rack in the oven or avoid overcrowding).
These are perfect for stocking your freezer before a busy week, postpartum season, or just to make dinner easier.
Once frozen, you can:
This is one of those dinners that feels a little fancy but couldn’t be easier to make. The sauce comes together by blending jammy burst cherry tomatoes with creamy burrata for the silkiest, most flavorful pasta—no heavy cream required. It’s rich, cozy, and comes together …
If you’re in a season where dinner just needs to work—this is one of those recipes that delivers every single time. It’s cozy, deeply savory, and made in one pan with simple ingredients you probably already have on hand. One of the reasons why my …
When dinner feels like a scramble but you still want something good—this taco skillet is it. It’s one of those throw-it-all-in, dump-and-go dinners that tastes like pure nostalgia. Everything cooks in one pan, it’s ready in under 30 minutes, and you probably already have everything you need. Bonus: everyone can customize their own bowl.
If this is your kind of dinner, you’d love my enchilada casserole too. Same cozy, nostalgic vibes—just layered with tortillas, sauce, and lots of melty cheese. It’s one of those recipes I make on repeat when I want something comforting but still super easy.
For serving:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze the meat mixture (without toppings) for up to 2 months. Thaw overnight and reheat before serving.
Can I use ground turkey instead of beef?
Yes! Ground turkey or chicken works great—just add a little extra seasoning for flavor.
Can I make this ahead of time?
Yes, the flavors get even better as it sits. Just reheat and add fresh toppings.
Is this spicy?
It depends on your salsa and seasoning. Use mild if cooking for kids.
If you make this, don’t forget to leave a review and tag me on Instagram—I love seeing your versions 🤍
When dinner feels like one more thing on an already full day, this maple miso salmon with roasted asparagus is exactly what you need. It’s quick, low-effort, and all made on one pan—but still feels like something a little special. The salmon gets brushed with …