I have never been a fan of boiled hot dogs. I also don’t love hot dogs made in the microwave although I admit it’s convenient. I love a grilled hot dog, but I don’t currently own a grill. So to me the absolute best hot dog is a hot dog made in the air fryer. It’s faster than the oven. Plus, I feel silly turning the oven on if I’m only making one hot dog. I also love how air fryer hot dogs manage to be cooked all over and can even begin to blister like they do when grilled or oven roasted.

Related: Here are my favorite things to make in my air fryer. I need to update that post to also include hot dogs. Lol.

Ingredients

• Hot dogs
• Hot dog buns
• Condiments for serving – ketchup, mustard, etc.

In case you’re curious my favorite hot dog toppings are mustard and french fried onions. I like the crunch and flavor it adds.

How to make Air Fryer Hot Dogs

Add the hot dogs to the air fryer. Air fry at 390°F for 5 minutes, rotating the hot dogs halfway through. I sometimes just shake the basket it a bit rather than perfectly rotating them.

Then add the hot dogs to the buns (use tongs, they will be hot). Air fry for another 1-2 minutes. This warms the buns and is worth the effort.

Remove the hot dogs and buns from the air fryer and top with whatever you like. Enjoy!

Tips and Notes

• I personally don’t preheat my air fryer before starting this recipe. If you do, good for you! And you can likely reduce the cooking time by a minute.
• This recipe is for classic or standard size hot dogs. If using jumbo or larger sizes hot dogs increase the cook time by 1-2 minutes.
• I like adding diagonal slices to the top of the hot dog. This is not necessary but it gives the hot dog slightly more texture after cooking and it’s pretty. But if I forget, no biggie.

More Air Fryer Recipes

• Air Fryer Okra
• Air Fryer French Fries
• Air Fryer Steak
• Air Fryer Chicken Wings
• Air Fryer Meatballs
• Air Fryer Asparagus
• Air Fryer Brussels Sprouts

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Air Fryer Hot Dogs

easy and delicious hot dogs made in the air fryer in about 5 minutes

Course lunch, Main Course

Cuisine American

Keyword air fryer hot dogs

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 230kcal

Author A Beautiful Mess

Ingredients

• 4 hot dogs
• 4 hot dog buns

Instructions

• Add the hot dogs to the air fryer.
• Air fry at 390°F for 5 minutes, rotating the hot dogs halfway through.
• Then add the hot dogs to the buns (use tongs, they will be hot).
• Air fry for another 1-2 minutes. This warms the buns and is worth the effort.
• Remove the hot dogs and buns from the air fryer and top with whatever you like.

Notes

• I personally don’t preheat my air fryer before starting this recipe. If you do, good for you! And you can likely reduce the cooking time by a minute.
• This recipe is for classic or standard size hot dogs. If using jumbo or larger sizes hot dogs increase the cook time by 1-2 minutes.
• I like adding diagonal slices to the top of the hot dog. This is not necessary but it gives the hot dog slightly more texture after cooking and it’s pretty.

Nutrition

Calories: 230kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 518mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg

This homemade stuffing recipe is one of my favorite side dishes, alongside mashed potatoes. It may be a regional thing but I know some people call this dressing. However, I’ve always called it stuffing as you can also use this recipe to stuff a turkey with. Whatever you call it, this is essentially a savory bread pudding and I am here for it!

Related: Try our Green Bean Casserole, Broccoli Casserole, Corn Casserole, the Best Baked Macaroni and Cheese, or Jello Salad. And if you have leftover herbs from this recipe, try this Thanksgiving Stove Simmer.

Ingredients

• Bread – stale bread is great! Any kind: sourdough bread, Italian, cornbread, white sandwich, etc will work for this recipe. Choose your favorite.
• Butter
• Shallots
• Garlic
• Celery
• Sage
• Parsley
• Rosemary
• Thyme
• Chicken broth or stock
• Eggs
• Salt and black pepper

How to make stuffing casserole

Cube the bread the night before into bread cubes. I like to leave it in a bag, loosely sealed, so it dries out some. It doesn’t have to be completely dry or stale, but fresh soft bread isn’t as good for this recipe.

Chop up the shallots and celery. Mince the garlic. Chop up the fresh herbs.

In a large skillet, melt the butter over medium heat until melted. Then stir in the shallots, garlic and celery. Cook for 2-3 minutes. Then stir in most of the fresh herbs, reserving around 1/3 of them to top the stuffing with before baking.

Stir together the chicken stock and eggs until well combined.

In a large bowl, or two if needed, add the breadcrumbs, cooked shallot mixture, and the chicken stock mixture. Stir until everything is well coated and combined. Season well with salt and pepper.

Butter a 9×13 baking dish, or coat in nonstick cooking spray. Add the stuffing mixture to the pan. Top with the remaining herbs. Cover in aluminum foil.

Bake in the oven at 350°F (177°C) for 20 minutes, then remove the foil and continue to bake for another 25-28 minutes. The total bake time will be 45-48 minutes. The stuffing should look golden brown along the edges when done.

Tips & Substitutions

• You can substitute the shallots for a yellow onion or white onion if needed.
• Another great addition to this classic stuffing recipe is some cooked sausage. YUM!
• I like to buy the day-old bread that’s on sale at the grocery store for this, if I don’t have leftover bread to use. Also, you can save random bits in a bag in the freezer leading up to making this recipe.
• If you want to make this ahead, simply follow this recipe until the point of baking. Instead, store it in the refrigerator until you are ready to bake.
• You can use this recipe to stuff a Thanksgiving turkey, but keep in mind depending on the size of bird this may make too much stuffing to all fit inside the cavity. You may have enough to cook this stuffing in an 8×8 size pan in addition to stuffing the turkey. But, again, it depends on the size of bird you are preparing.
• Use the leftovers in other recipes like a Thanksgiving sandwich, burger or wrap.

Serving Suggestions

To me, this is a Thanksgiving stuffing recipe and that’s usually when I make this each year. That being said, here are some main course recipes that would be delicious alongside this.

• Air Fryer Steak
• How to Broil Steak
• Air Fryer Chicken
• Baked Chicken
• Air Fryer Fried Chicken

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Best Stuffing Recipe

Course Side Dish

Cuisine American

Keyword stuffing, thanksgiving sides

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 380kcal

Author Emma Chapman

Equipment

• 1 9×13 casserole dish

Ingredients

• 22 ounces stale bread
• 1 cup butter
• 4 shallots
• 5 cloves garlic
• 1 ½ cups celery
• 2 tablespoons sage
• 2 tablespoons parsley
• 2 tablespoons rosemary
• 2 tablespoons thyme
• 2 cups chicken stock
• 2 eggs
• salt and pepper

Instructions

• Cube the bread the night before you make this. I like to leave it in a bag, loosely sealed, so it dries out some. It doesn’t have to be completely dry or stale, but fresh soft bread isn’t as good for this recipe.
• Chop up the shallots and celery. Mince the garlic. Chop up the fresh herbs.
• In a large sauce pan, heat the butter over medium heat until melted. Then stir in the shallots, garlic and celery. Cook for 2-3 minutes.
• Then stir in most of the fresh herbs, reserving around 1/3 of them to top the stuffing with before baking.
• Stir together the chicken stock and eggs until well combined.
• In a large mixing bowl, or two if needed, add the breadcrumbs, cooked shallot mixture, and the chicken stock mixture.
• Stir until everything is well coated and combined. Season well with salt and pepper.
• Butter a 9×13 baking dish, or coat in nonstick cooking spray.
• Add the stuffing mixture to the pan. Top with the remaining herbs. Cover in aluminum foil.
• Bake at 350°F (177°C) for 20 minutes, then remove the foil and continue to bake for another 25-28 minutes.
• The total bake time will be 45-48 minutes. The stuffing should look golden brown along the edges when done.

Notes

You can substitute the shallots for a yellow or white onion if needed.

I like to buy the day old bread that’s on sale at the grocery store for this, if I don’t have leftover bread to use. Also, you can save random bits in a bag in the freezer leading up to making this recipe.

If you want to make this ahead, simply follow this recipe until the point of baking. Instead, store it in the refrigerator until you are ready to bake.

You can use this recipe to stuff a Thanksgiving turkey, but keep in mind depending on the size of bird this may make too much stuffing to all fit inside the cavity. You may have enough to cook this stuffing in an 8×8 size pan in addition to stuffing the turkey. But, again, it depends on the size of bird you are preparing.

Nutrition

Calories: 380kcal | Carbohydrates: 35g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 537mg | Potassium: 257mg | Fiber: 4g | Sugar: 5g | Vitamin A: 832IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 3mg

This is not Chicago-style pizza it’s more similar to Detroit-style pizza or Sicilian-style pizza.

Related: Detroit Style Pizza, Stuffed Crust Cast-Iron Pizza, Calzone Recipe, Pizza Sauce, Pizza Dough, Chocolate Chip Pizza and Thin Crust Pizza.

This is not Chicago-style pizza it’s more similar to Detroit-style pizza or Sicilian-style pizza.

This pizza features a thick, rectangular crust with crispy edges and a soft interior. The dough is stretched out and pressed into a well-oiled square or rectangular pan, creating a caramelized, cheesy crust.

If you wanted this deep dish pizza to be more like an authentic Detroit-style pizza, then I’d recommend putting the sauce on top of the cheese rather than the other way around.

I add oil to the bottom of the pan the edges, also being sure to spread the cheese to the edge of dough so it touches the pan. This creates that crispy, crunchy edge to the pizza that reminds me of childhood Pizza Hut thick crust pizza (it was so good!).

When it comes to sauce, try our homemade pizza sauce or choose store bought. But I do recommend having some extra sauce on the side, as this is the kind of pizza you might want to dip into more sauce. If you love ranch, try our homemade ranch dressing.

Even though the pizza may not look big, I think you can easily feed four or five people with this pizza paired with a nice salad.

Deep Dish Pizza Ingredients:

• Active dry yeast
• Water
• All-purpose flour
• Salt
• Olive oil
• Pizza Sauce– make your own or store-bought is great too
• Mozzarella cheese
• Toppings – pepperoni, bell peppers, onion, tomatoes, Italian sausage, mushrooms, spinach- you choose!

If you want to add a few teaspoons of oregano to the dough OR sauce feel free! Another optional idea is to add a couple tablespoons cornmeal to the pan after you oil it. This just gives a little more texture to the crust.

Instructions

In a glass mixing cup or small bowl, stir together the water and sugar. Then, sprinkle the yeast over the top of the water and allow to activate for a couple minutes.

In a large bowl, add the flour and salt. Pour the yeast water into the bowl and stir until a dough ball forms. Turn the dough out onto a floured surface and knead a few times to help the dough stick together.

Then, place the dough back into the bowl, sprinkle with some flour so it doesn’t stick too much, cover with a kitchen towel and allow to rise for 30-40 minutes until doubled in size.

If your kitchen is cold or drafty (like mine is the winter), you can place the bowl inside a slightly warmed oven to rise.

Oil the inside of an eight-inch square pan. Then, turn the dough out onto a lightly floured surface and roll into a small square. I like oil over butter here as I think it makes the bottom and edges of the crust a little crispier.

Place the dough in the oiled pan. Top with the sauce, cheese, and toppings. Make sure to sprinkle the cheese all the way to the edge, so it touches the pan (this will let it get crispy as it bakes).

Bake the pizza at 400°F for 15-16 minutes, until the edges are browned and the cheese is melted and bubbly.

Slice the pizza three time across, making nine square pieces.

Tips for Making

• To get that crispy edge, be sure to sprinkle the cheese all the way to the edge so that it’s touching the pan.
• I like to provide red pepper flakes and grated parmesan cheese as an optional topping for the pizza.
• This recipe is made for an 8 inch baking pan, you may also use a cast-iron skillet to bake your pizza.

Here I tried to show you the thick and fluffy crust with that crispy edge. It’s soooo good! I love this deep dish pizza recipe. Enjoy!

Salad Recipes:

• Broccoli Salad
• Cucumber Salad
• Caesar Salad Dressing
• Ranch Dressing
• Lemon Vinaigrette
• Honey Mustard Dressing
• Fruit Salad

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Deep Dish Pizza Recipe

An easy to make recipe for deep dish pizza using an 8-inch square baking pan.

Course Main Course

Cuisine American, Italian

Keyword deep dish pizza, pizza

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Servings 9 slices

Calories 155kcal

Author Emma Chapman

Equipment

• oven

Ingredients

• 2 ¼ teaspoons yeast instant
• 1 cup water
• ⅛ teaspoon sugar
• 2 cups all-purpose flour plus more for kneading
• ¼ teaspoon salt
• 1 tablespoon olive oil
• ⅓ cup tomato sauce
• 3 ounces mozzarella shredded
• toppings of your choice

US Customary – Metric

Instructions

• In a glass mixing cup or small bowl, stir together the water and sugar. Then, sprinkle the yeast over the top of the water and allow to activate for a couple minutes.
• In a medium to large size bowl, add the flour and salt. Pour the yeast water into the bowl and stir until a dough ball forms. Turn the dough out onto a floured surface and knead a few times to help the dough stick together.

  Then, place the dough back into the bowl, sprinkle with some flour so it doesn't stick too much, cover with a kitchen towel and allow to rise for 30-40 minutes until doubled in size.

  If your kitchen is cold or drafty (like mine is the winter), you can place the bowl inside a slightly warmed oven to rise.
• Oil the inside of an eight-inch square pan. Then, turn the dough out onto a lightly floured surface and roll into a small square.

  Place the dough in the oiled pan. Top with the sauce, cheese, and toppings. Make sure to sprinkle the cheese all the way to the edge, so it touches the pan (this will let it get crispy as it bakes).
• Bake the pizza at 400°F for 15-16 minutes, until the edges are browned and the cheese is melted and bubbly.

Nutrition

Calories: 155kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 170mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

Calzone is different from stromboli in two ways. Stromboli is rolled, like a pizza cinnamon roll, while a calzone only has a top and bottom layer. If a calzone is a pressed sandwich, stromboli is a pinwheel burrito. I also think of calzone like a pizza pocket (or my childhood favorite: Hot Pocket).

The second difference is calzone is usually made with ricotta cheese (or a mix of cheese including ricotta). This adds moisture to the calzone.

Related: Detroit-Style Pizza, Deep Dish Pizza Recipe, Tomato Sauce, Pizza Sauce.

What is a Calzone?

Calzone = Dough + Sauce + Cheese + Fillings

The ingredients in a calzone recipe are dough, pizza sauce, cheese and fillings, such as pepperoni, Italian sausage, ham, and any other vegetables or protein you prefer. You can also make a cheese calzone without any other fillings.

Another key to great calzone is you should serve it alongside dipping sauce—preferably marinara. Whatever red sauce you use inside the calzone can be served for dipping, so you don’t necessary have to make or buy two different sauces unless you want to.

From Scratch Dough Options

For an easy calzone recipe, use one of the store-bought options below. But, if you are looking to make calzone from scratch, here are few pizza dough recipes that can work well:

• Deep Dish Stuffed Crust Cast Iron Pizza – divide the dough into six to eight calzones
• Deep Dish Pizza Recipe – divide the dough into at least six calzones
• 30-Minute Sheet Pan Pizza – divide the dough into six to eight calzones

Other pizza dough recipes can work, but avoid anything that is super thin or crispy. These will not bake as well. It’s best to stick to a pizza dough recipe that contains yeast, although there are some exceptions.

Store-Bought Calzone Dough Options

• Frozen dough for bread loaves – This is my favorite store-bought option. Each loaf will make three calzones, so this entire package you see above would make nine calzones if I used it all at once. You will need to thaw and roll this dough out with a rolling pin.
• Refrigerated pizza dough (like Pillsbury) – I also like this option because it works well and is easy to shape into a number of different calzones, depending on the size.
• Dry pizza crust mix (like Jiffy) – Although this will work and is the most shelf-stable option, it can make your calzone crust kind of thin and dry.

This is the frozen bread dough before rolling it out. Whatever dough you use, make sure to roll it out to a desired thickness before baking.

If you leave the dough super thick (more than 1/2 an inch), it may be kind of doughy on the inside while fully baked to burning on the outside. Adjust the bake time as needed depending on what dough recipe you use.

Calzone Fillings

• Sauce – I like red sauce. You won’t need much for the inside of each calzone—just a couple spoonfuls at the most. But you will want some on the side for dipping. You can make calzone with other sauces like Alfredo or other pasta sauces or BBQ sauce. Any sauce you like on pizza you will probably like in a calzone.
• Cheese – I usually use a mixture of ricotta cheese and shredded mozzarella. The ricotta cheese adds moisture to the inside of the calzone so it doesn’t dry out in baking. That being said, if you want to skip the ricotta, the best substitution is fresh mozzarella, which has higher moisture.
• Toppings – Pizza toppings can become fillings for calzone. My family likes pepperoni, and if I have some fresh basil, I’ll usually add that too. If you want to use vegetables, you may want to consider cooking them slightly first, like sautéing bell peppers, onions, or mushrooms. But this is personal preference and just depends on what kind of textures you prefer.

Directions

Roll out the dough. For this bake time I’m recommending here, the dough should be roughly 8-10 inches in diameter and 1/2 an inch thick or less.

Add a spoonful or two of sauce and spread more or less evenly toward the edges, leaving a little edge all around. Put each calzone on a parchment paper lined baking sheet.

On half of the calzone add 2-3 tablespoons ricotta cheese, crumbled. Sprinkle 2-3 tablespoons shredded mozzarella cheese or parmesan cheese. Then add a handful of any toppings you like.

Fold the dough over on itself, making an empanada shape (half moon). I like to use a fork to press the edges together, but you can also roll them up. This will depend on your dough.

Optional: Brush the tops with an egg wash before baking. This will create a golden brown color.

Once baked, serve alongside with dipping sauce. If you want to feel healthy, maybe add a salad. You do you. Enjoy! -Emma

More Recipes to Try

• Homemade Pizza Dough
• Italian Seasoning
• Pomodoro Sauce
• Chicken Parmesan
• Marry Me Chicken
• Torta

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Easy Calzone Recipe

the easiest way to make homemade calzone

Course Main Course

Cuisine Italian

Keyword calzone, Calzone recipe

Prep Time 8 minutes minutes

Cook Time 15 minutes minutes

Total Time 23 minutes minutes

Servings 3 servings

Calories 769kcal

Author Emma Chapman

Equipment

• 1 rollling pin

Ingredients

• 24 ounces frozen bread dough
• ½ cup red sauce plus more for dipping
• ⅔ cup ricotta cheese
• ⅔ cup mozzarella cheese shredded
• 1 egg optional, for egg wash

US Customary – Metric

Instructions

• Roll out the dough. For this bake time I’m recommending here, the dough should be roughly 8-10 inches in diameter and 1/2 an inch thick or less.
• Add a spoonful or two of sauce and spread more or less evenly toward the edges, leaving a little edge all around.
• On half of the calzone add 2-3 tablespoons ricotta cheese, crumbled. Also 2-3 tablespoons shredded mozzarella. 
• Then, add a handful of any toppings you like, if you are adding any.
• Fold the dough over on itself, making an empanada shape (half moon). I like to use a fork to press the edges together, but you can also roll them up. This will depend on your dough.
• Optional: Brush the tops with an egg wash before baking.
• Bake at 400°F for 13-15 minutes. The edges should look golden brown.
• Serve with warm dipping sauce.

Notes

See post for suggestions of from-scratch dough recipe as well as store-bought options to try. Various dough may need slightly adjusted bake times, as this could change the final nutrition counts as well. 

Nutrition

Calories: 769kcal | Carbohydrates: 109g | Protein: 27g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 2516mg | Potassium: 97mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 491IU | Calcium: 247mg | Iron: 1mg

A lot of weeknight dinners we make at our house are pretty basic. We make some kind of protein (meat or plant-based) with rice or pasta. So, I like to have easy ways to change this up flavor-wise. And that’s where this orange chicken sauce recipe comes in.

This orange chicken sauce can be served over baked chicken, fried chicken, or air fryer chicken. You can add steamed rice, fried rice, or cauliflower rice to fill out the meal.

Related: Check out Cashew Chicken Sauce and Sweet & Sour Sauce for more homemade sauce options or give our Easy Chicken Pot Pie a try!

Orange Chicken Sauce Ingredients:

• Olive oil
• Ginger
• Garlic
• Orange juice + zest
• Granulated white sugar
• Rice vinegar
• Soy sauce
• Cornstarch
• Red pepper flakes

Directions:

Cook the minced ginger and garlic in the olive oil over medium/high heat for a minute or two. Then, add the orange juice, zest, sugar, rice vinegar, and soy sauce. Whisk until the sugar dissolves. Stir in the red pepper flakes.

In a small bowl or glass, stir together the cornstarch with one tablespoon water. This creates a thick slurry mixture. Slowly pour this into the sauce, stirring as you do.

Continue to cook until the sauce thickens. Taste and add more soy sauce or red pepper flakes if needed.

Tips & Substitutions:

• You can substitute honey for the granulated white sugar if you like.
• If you don’t have rice vinegar, you can use white vinegar instead.
• Sauce is like gravy in that if it’s not thickening as much as you want after you’ve added the cornstarch, turn the heat up a little and continue to cook. Keep an eye on it though, as it can thicken quickly.
• You can store orange chicken sauce in an airtight container in the refrigerator for up to a week—just rewarm before using.

Serving Suggestions:

• You can use this Springfield-Style Cashew Cauliflower recipe and substitute this orange chicken sauce for a vegetarian-friendly option.
• When we make rice, I always use a rice cooker since it’s so easy, and then I can focus on making the chicken and sauce while the rice cooker does its thing.
• I like to add a few chopped green onions over this sauce just before serving.

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Orange Chicken Sauce

sweet and spicy orange sauce for chicken

Course Main Course

Cuisine American, Chinese

Keyword orange chicken, Orange Chicken Sauce, sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 79kcal

Author Emma Chapman

Ingredients

• 1 teaspoon olive oil
• 1 tablespoon ginger minced
• 3 cloves garlic minced
• 1 cup orange juice and zest from orange
• 2 tablespoons granulated white sugar
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• ¼ teaspoon red pepper flakes
• 1 tablespoon cornstarch

US Customary – Metric

Instructions

• In a sauce pan, cook the minced ginger and garlic in the olive oil over medium/high heat for a minute or two.
• Then, add the orange juice, zest, sugar, rice vinegar, and soy sauce.
• Whisk until the sugar dissolves.
• Stir in the red pepper flakes.
• In a small bowl or glass, stir together the cornstarch with one tablespoon water. This creates a thick slurry mixture.
• Slowly pour this into the sauce, stirring as you do.
• Continue to cook until the sauce thickens. Taste and add more soy sauce or red pepper flakes if needed.

Notes

• You can substitute honey for the granulated white sugar if you like.
• If you don’t have rice vinegar, you can use white vinegar instead.
• Sauce is like gravy in that if it’s not thickening as much as you want after you’ve added the cornstarch, turn the heat up a little and continue to cook. Keep an eye on it though, as it can thicken quickly.
• You can store orange chicken sauce in an airtight container in the refrigerator for up to a week, just rewarm before using.

Nutrition

Calories: 79kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 506mg | Potassium: 162mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 161IU | Vitamin C: 32mg | Calcium: 14mg | Iron: 0.4mg

This may be a regional thing but you could also call this a tater tot hotdish. It has all the necessary elements—potatoes, meat, and can of condensed soup. In the Midwest where I live, we call it a casserole. Layers of meat, cheese and crispy tater tots create an affordable, filling meal—you’ll love this easy recipe!

Related: Biscuits and Gravy Casserole, Breakfast Casserole, Corn Casserole, Tuna Casserole and 100+ Comfort Food Recipes.

Ingredients

• Ground Beef – We used a lean ground beef. You may also swap it for sausage or turkey sausage if you want to lean into the breakfast vibe.
• Garlic – Minced garlic.
• Cream of Mushroom Soup – Or cream of chicken soup.
• Cheddar Cheese – For a melty, cheesy layer.
• Tater Tots – Frozen tater tots work just fine for this recipe.
• Chives or other Fresh Herbs – As garnish.

This tater tot casserole is essentially five basic ingredients, but I’ll share a few ways I spice it up so it’s more flavorful or seasonal. You’ll bake this all in a casserole dish.

Directions

Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.

Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.

Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen).

Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm.

Tips for Making

• Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, black pepper, onion powder or other spices you may love.
• If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or ground chicken. You can also use ground pork if you like.
• I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.

More Casserole Recipes:

• Broccoli Casserole
• Corn Casserole
• Green Bean Casserole – with fresh green beans
• Chicken and Rice Casserole
• Loveless Cafe Hashbrown Casserole
• Best Baked Macaroni and Cheese
• Duchess Sweet Potato Casserole
• Stuffing Topped Macaroni and Cheese
• Cauliflower Au Gratin
• Overnight No-Boil Lasagna

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Tater Tot Casserole

Simple 5-ingredient casserole with frozen tater tots on top

Course Breakfast, Main Course

Cuisine American

Keyword tater tot casserole recipe, tater tot hotdish, tater tots casserole

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 361kcal

Author Emma Chapman

Equipment

• 1 9×13 baking dish casserole dish

Ingredients

• 1 pound ground beef
• 5 cloves garlic
• 1 can cream of mushroom soup
• 2 cups cheddar cheese
• 25 ounces frozen tater tots
• 2 tablespoons chives or green onions optional
• salt and pepper

Instructions

• Mince the garlic.
• In a pan over medium heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
• Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
• Now assemble the casserole. Lightly grease a 9×13 pan. Add the meat mixture. Then sprinkle on the grated cheese. Then add the tater tots (frozen).
• Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling.
• Top with chives or other fresh herbs and serve warm.

Notes

Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, onion powder, or other spices you may love.

If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or chicken.

I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.

Nutrition

Calories: 361kcal | Carbohydrates: 21g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 714mg | Potassium: 370mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 256IU | Vitamin C: 6mg | Calcium: 182mg | Iron: 2mg

These baked dumplings are creamy, lightly spicy and super comforting. This is delicious all on it’s own but serve it over rice for an even more filling meal (like red curry). I used frozen chicken pot stickers but any frozen dumpling can work well. This recipe also only requires one pan to make and bake so clean up is a breeze!

Related: If you love creamy curry recipes next try Yellow Curry, Green Curry or Massaman Curry.

Ingredients

• Frozen dumplings – I used chicken potstickers
• Coconut milk
• Red curry paste
• Soy sauce
• Garlic
• Bok choy

How to make One-Pan Baked Dumplings

Mince the garlic and chop the bok choy (green parts only).

In a small the medium size casserole pan add the coconut milk, curry paste, soy sauce and water if using. Whisk to combine. Then stir in the garlic and bok choy. Nestle the frozen dumplings in the liquid, seam side down.

Cover the pan with foil (unless it has an oven safe lid, then use that) and bake at 375°F for 25-30 minutes.

Tips, Notes and Substitutions

• There are many kinds of coconut milk, so it can be a confusing ingredient. If you are using canned, full fat coconut milk I would add up to 1/4 cup water to the mixture. This will create a very creamy liquid, super comforting! You can also use canned lite coconut milk, in which case you do not need to add any water. You also do not need to add water if you use a coconut milk from the refrigerated section (like Silk brand).
• You can use any kind of curry paste in this recipe: red, yellow, green, etc. If you don’t want to use curry paste other options would be pad thai sauce or peanut satay sauce. These options will change the overall flavor, but the recipe will still be creamy baked dumplings.
• You can use other veg besides bok choy or skip it altogether. If you want to use something else I would recommend napa cabbage or spinach.
• I kept this recipe very basic but here are some other great additions after baking: cilantro, basil, green onions (scallions), sesame seeds or chili crunch.
• I think a small rectangle or square baking pan will work well but other pans can also work depending how thick you want the final dish / sauce to be. My main tip is if the dumplings are 90% covered by the liquid before baking then drizzle it over the tops of them before covering and baking.
• You can store any leftovers in an airtight container in the refrigerator for a day or two. But IMO this is best the day its made as the dumplings may soften more the longer they sit in the liquid in your fridge and they could become gummy in texture over time.

More Thai & Asian Fusion Recipes

• Easy Pad Thai
• Thai Tea Boba
• Pad See Ew
• How to make Fresh Spring Rolls
• Spring Roll Sauce
• Ponzu Sauce
• Hoisin Sauce

This recipe is inspired by Danielle’s recipe that she shared on Tik Tok. Her site is full of delicious plant-based recipes, go check it out.

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One-Pan Baked Dumplings

Creamy, lightly spiced baked dumplings made in one pan from frozen pot stickers.

Course Appetizer, Main Course

Cuisine American, Thai

Keyword baked dumplings

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 425kcal

Author Emma Chapman

Ingredients

• 15 frozen dumplings chicken pot stickers
• 14 oz coconut milk one can
• 2 tablespoons red curry paste
• 3 tablespoons soy sauce
• 4 cloves garlic
• 1 head bok choy

Instructions

• Mince the garlic.
• Chop the bok choy (green parts only).
• In a small the medium size casserole pan add the coconut milk, curry paste, soy sauce and water if using. Whisk to combine.
• Then stir in the garlic and bok choy.
• Nestle the frozen dumplings in the liquid, seam side down.
• Cover the pan with foil (unless it has an oven safe lid, then use that) and bake at 375°F for 25-30 minutes.

Notes

• There are many kinds of coconut milk, so it can be a confusing ingredient. If you are using canned, full fat coconut milk I would add up to 1/4 cup water to the mixture. This will create a very creamy liquid, super comforting! You can also use canned lite coconut milk, in which case you do not need to add any water. You also do not need to add water if you use a coconut milk from the refrigerated section (like Silk brand).
• You can use any kind of curry paste in this recipe: red, yellow, green, etc. If you don’t want to use curry paste other options would be pad thai sauce or peanut satay sauce. These options will change the overall flavor, but the recipe will still be creamy baked dumplings.
• You can use other veg besides bok choy or skip it altogether. If you want to use something else I would recommend napa cabbage or spinach.
• I kept this recipe very basic but here are some other great additions after baking: cilantro, basil, green onions (scallions), sesame seeds or chili crunch.
• I think a small rectangle or square baking pan will work well but other pans can also work depending how thick you want the final dish / sauce to be. My main tip is if the dumplings are 90% covered by the liquid before baking then drizzle it over the tops of them before covering and baking.
• You can store any leftovers in an airtight container in the refrigerator for a day or two. But IMO this is best the day its made as the dumplings may soften more the longer they sit in the liquid in your fridge and they could become gummy in texture over time.

Nutrition

Calories: 425kcal | Carbohydrates: 40g | Protein: 12g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 1252mg | Potassium: 788mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10564IU | Vitamin C: 105mg | Calcium: 284mg | Iron: 7mg

I think being able to make a great stir fry is one of those meals everyone should know—it should be taught in schools as a basic life skill. I love rice, I love noodles and I love using up whatever leftover meats and vegetables are sitting in my fridge.

While yes, you could certainly use a store-bought stir fry sauce I think there’s a lot of value in being able to throw one together from things you likely already have on hand. This easy stir fry sauce recipe is flavorful, slightly sweet and a little bit spicy. It goes great with almost anything you are throwing into your stir fry.

Related: Sweet Chili Sauce, Spring Roll Sauce, Dumpling Sauce, Sweet and Sour Sauce, Orange Chicken Sauce.

Stir Fry Sauce Ingredients

• Soy sauce – You can use tradition soy sauce or low sodium or gluten-free.
• Chicken stock – Or chicken broth.
• Sesame oil – Adds depth of flavor.
• Rice vinegar
• Worcestershire sauce
• Garlic – Fresh garlic, minced.
• Ginger – Fresh ginger, minced.
• Brown sugar
• Red pepper flakes – For a little kick.

While this may seem like a lot of ingredients, keep in mind that many of them are either shelf stable or can be stored in the refrigerator for long periods (so you can use them up over time).

How to Make Stir Fry Sauce

In a small- to medium-size mixing bowl, combine all ingredients. Whisk together until the sugar is fully dissolved.

Another option is to add all the ingredients to a jar, like a mason jar, with a lid. Then shake well until the sugar has dissolved.

Now you can pour the stir fry sauce over your stir fry mixture while cooking in a large skillet or pan. Store any unused sauce in an airtight container in the refrigerator for up to a week. This makes about a cup of sauce (the perfect amount), so I can typically use this recipe twice. But it depends how much stir fry you are making/how big your family is.

Tips & Substitutions

• Instead of soy sauce, you could use low-sodium soy sauce, liquid aminos or gluten-free soy sauce. 
• You can substitute vegetable or beef stock for chicken if you prefer. You may also use vegetable broth if you want to make a vegan stir fry sauce. 
• If you don’t have sesame oil and don’t want to buy it, you can use another cooking oil like olive oil. But, I do think the flavor of the sesame oil adds to this recipe.
• If you don’t have rice vinegar and don’t want to buy it, you can use apple cider vinegar. I like the sweetness of rice vinegar, but ACV will work well too.
• Instead of brown sugar, you could use granulated white, honey, or maple syrup. You can also reduce the amount of sugar if you prefer.
• I don’t feel this sauce needs a thickening agent. However, if you do prefer one, add a teaspoon or two of cornstarch when whisking together.
• Secret ingredient—many people claim ketchup is the secret ingredient in stir fry sauce. It gives a boost of flavor. I use it in my easy Pad Thai recipe, it’s good! If you try it, start small and let us know what you think. You may also want to reduce the sugar if you add ketchup as the ketchup will add more sweetness.

Stir Fry Recipe Ideas

Learn how to build the perfect stir fry. We love to use veggies, broccoli, snow peas, bell peppers, onion, mushrooms and carrots in our stir fry. You can also add protein such as shrimp, beef, pork or chicken.

More Stir Fry and Asian Fushion Recipes

• Chow Mein
• Fried Rice
• Hoisin Sauce
• Ponzu Sauce
• Teriyaki Sauce
• Yum Sauce
• Sweet Chili Sauce
• Dumpling Sauce
• Spring Roll Sauce
• How to make Fresh Spring Rolls
• Cucumber Salad
• Enoki Mushrooms
• Pineapple Fried Rice
• Shrimp Lo Mein
• Pad Thai
• Pad See Ew
• Pineapple Fried Rice
• Air Fryer Tofu

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Stir Fry Sauce

Course condiment

Cuisine American, Asian

Keyword sauce, stir fry sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 31kcal

Author Emma Chapman

Ingredients

• ½ cup soy sauce
• ⅓ cup chicken stock
• 1 teaspoon sesame oil
• 2 teaspoons rice vinegar
• 1 teaspoon Worcestershire sauce
• 3 cloves minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons brown sugar
• ½ teaspoon red pepper flakes

Instructions

• In a small- to medium-size mixing bowl, combine all ingredients.
• Whisk together until the sugar is fully dissolved.
• Another option is to add all the ingredients to a jar, like a mason jar, with a lid. Then shake well until the sugar has dissolved.
• Now you can pour the stir fry sauce over your stir fry mixture while cooking.

Notes

The serving size I’ve listed is 8. To me, this amount of stir fry sauce is perfect for two separate uses, both meals serving around 4 each time. 

Instead of soy sauce, you could use low-sodium soy sauce or liquid aminos.

You can substitute vegetable or beef stock for chicken if you prefer.

If you don’t have sesame oil and don’t want to buy it, you can use another cooking oil like olive oil. But, I do think the flavor of the sesame oil adds to this recipe.

If you don’t have rice vinegar and don’t want to buy it, you can use apple cider vinegar. I like the sweetness of rice vinegar, but ACV will work well too.

Instead of brown sugar, you could use granulated white, honey, or maple syrup. You can also reduce the amount of sugar if you prefer.

I don’t feel this sauce needs a thickening agent. However, if you do prefer one, add a teaspoon or two of cornstarch when whisking together.

Store any unused sauce in an airtight container in the refrigerator for up a week.

Nutrition

Calories: 31kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 0.3mg | Sodium: 837mg | Potassium: 59mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 0.5mg

This Chick-fil-A sauce recipe is made from just four simple ingredients. These are things I usually already have in your refrigerator most of the time. The recipe I’m sharing below, to me, tastes exactly like the restaurant version. But when you make it yourself you can customize it to your preferences.

Related: I love this sauce recipe on everything from baked chicken, air fryer wings (as the dipping sauce) to air fryer French fries. It’s great on store-bought air fryer fries, like waffle fries, too! Try our spicy mayo recipe.

Ingredients

• Mayo – I like real mayo but Miracle Whip is fine too
• Mustard – Standard, yellow mustard
• BBQ sauce – Any store-bought brand you like works
• Honey

I will note, if you want this to taste like a copycat Chick-fil-A sauce then you will want to use the most basic (plain) ingredient options. If you use a spicy BBQ sauce, for example, it will not taste as much like the restaurant version.

How to make Chick-fil-A Sauce

In a small- to medium-size mixing bowl, combine all the ingredients. Stir until well combined, the sauce will be an orange color.

The amounts listed will make about 1/3 cup of sauce. Feel free to double or triple this recipe if you want to make a larger amount.

Tips & Substitutions

• If you want to add a little heat, use a spicy BBQ sauce or add 1/4 teaspoon or more of cayenne.
• If you want to make a vegan version of this, you can substitute the mayo for Vegenaise (or similar vegan mayo option) and the honey for maple syrup or agave.
• Sometimes I will use dijon mustard instead of yellow mustard as I like the slightly more spicy flavor.

More Sauce & Dressing Recipes

• Honey mustard dressing
• Ranch dressing
• Homemade BBQ sauce
• How to make Mayonnaise
• 3 Easy Spring Roll Sauces
• Alfredo sauce
• Seafood sauce
• Big Mac Sauce

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Chick Fil A Sauce

how to make a copycat version of this beloved sauce

Course condiment

Cuisine American

Keyword sauce

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 2

Calories 239kcal

Author Emma Chapman

Ingredients

• ¼ cup mayo
• 1 teaspoon yellow mustard
• 1 tablespoon BBQ sauce
• 1 tablespoon honey

Instructions

• In a small- to medium-size mixing bowl, combine all the ingredients.
• Stir until well combined, the sauce will be an orange color.
• The amounts listed will make about 1/3 cup of sauce. Feel free to double or triple this recipe if you want to make a larger amount.

Notes

If you want this to taste like a copycat Chick-fil-A sauce, then you will want to use the most basic (plain) ingredient options. If you use a spicy BBQ sauce, for example, it will not taste as much like the restaurant version.

Nutrition

Calories: 239kcal | Carbohydrates: 13g | Protein: 0.5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 296mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.2mg

Pomodoro sauce is different from marinara sauce in a few ways, but the biggest difference to me is the texture. This sauce is more uniform in texture while marinara tends to be heartier or chunkier.

Related: Vodka Sauce, Alfredo Sauce, Lasagna, Italian Seasoning, Spaghetti Bolognese, Chicken Parmesan, Homemade Pizza.

Ingredients

• Whole, peeled ripe tomatoes – I love to use fresh tomatoes. You may also use canned tomatoes.
• Butter – Use whatever butter you keep on hand.
• Olive Oil – Such as extra-virgin olive oil.
• Onion – Chopped white onion.
• Garlic – Minced garlic cloves.
• Basil – Fresh basil leaves are a must.
• Salt and Pepper – We use kosher salt and fresh ground black peppercorns.

I like this sauce on pretty much any noodle shape and even gnocchi topped with some Parmesan cheese. You can even learn to make fresh pasta at home.

How to Make Pomodoro Sauce

In a large saucepan or medium to large pot, saute the chopped onions and minced garlic in the butter and olive oil over medium heat for 3-4 minutes. Season with a little salt and pepper. The garlic should be super fragrant and the onion will be softened and beginning to brown.

Transfer this mixture to a blender and add the cans of tomatoes (the entire contents including the juices). Add the basil leaves too. Blend until smooth.

Transfer the sauce back into your saucepan and simmer at medium-low heat for another 20 minutes. This will thicken the sauce as well as deepen the flavor. Taste and add more salt and pepper as needed.

Serve over cooked noodles and top with Parmesan cheese.

This will make around 5 cups of sauce, so at our house I can usually use this recipe for two meals, saving the second batch in an airtight container in the refrigerator for at least 5 days.

Tips & Additions

• As with any recipe with so few ingredients, the quality of those ingredients matter. If possible, use San Marzano tomatoes.
• Feel free to add more herbs beyond basil if you like, including parsley, thyme or even cilantro.
• I like to add a little red pepper flakes or cayenne to this sauce for heat.
• If you want to use fresh (not canned) tomatoes, you can! Learn how to prepare and peel them in this tomato and orange sauce recipe.
• If you’re looking to add protein, you can add cooked Italian sausage or ground beef to your sauce.

What to serve Pomodoro Sauce with:

I love to serve pasta with a meat and/or vegetable side dish or salad. Here are a few favorites.

• Homemade Pasta
• Air Fryer Meatballs
• Baked Chicken
• Air Fryer Chicken

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Pomodoro Sauce

Course Main Course

Cuisine Italian

Keyword pomodoro sauce, tomato sauce

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 34kcal

Author Emma Chapman

Equipment

• Blender

Ingredients

• 2 28-ounce cans whole, peeled tomatoes
• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ onion yellow or white
• 5 cloves garlic
• 8-10 basil leaves
• salt and pepper

Instructions

• In a large saucepan or medium to large pot, saute the chopped onions and minced garlic in the butter and olive oil over medium heat for 3-4 minutes.
• Season with a little salt and pepper. The garlic should be super fragrant and the onion will be softened and beginning to brown.
• Transfer this mixture to a blender and add the cans of tomatoes (the entire contents including the juices).
• Add the basil leaves too. Blend until smooth.
• Transfer the sauce back into your saucepan and simmer for another 20 minutes. This will thicken the sauce as well as deepen the flavor.
• Taste and add more salt and pepper as needed.
• Serve over cooked noodles and top with Parmesan cheese.

Notes

This will make around 5 cups of sauce, so at our house I can usually use this recipe for two meals, saving the second batch in an airtight container in the refrigerator for at least 5 days.

Nutrition

Calories: 34kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 12mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg