Recipes

This Bubble Up Breakfast Casserole is the perfect way to start your day with a comforting, hearty meal! Packed with crispy bacon, savory sausage, fluffy biscuits, and gooey cheese, it’s a filling dish that will have your whole family asking for seconds. The best part? It’s incredibly easy to make and can be customized with your favorite ingredients, making it a go-to for weekend brunches or holiday mornings!

This Bubble Up Breakfast Casserole has become a Saturday morning tradition in our home. My husband loves how filling it is, while my kids get excited about the fluffy biscuit pieces and melted cheese. I remember the first time I made it, everyone was amazed by how the biscuits “bubble up” as it bakes—hence the fun name! Now, the smell of bacon and sausage sizzling in the pan is a sure sign that the weekend has officially begun. It’s become such a family favorite that we even make it for special occasions like Christmas morning!

Why This Bubble Up Breakfast Casserole?

• One-Pan Wonder: Everything comes together in one dish, making prep and clean-up quick and easy.
• Perfect for Crowds: This casserole is a perfect choice for feeding a hungry family or group of friends.
• Hearty and Filling: With bacon, sausage, eggs, biscuits, and cheese, this dish delivers a delicious, protein-packed breakfast.
• Customizable: You can easily swap out ingredients or add veggies to suit your taste—think bell peppers, mushrooms, or spinach!
• Make-Ahead Friendly: Prepare it the night before and simply bake in the morning for a no-fuss breakfast.

Ingredients:

• 170g (6 slices) bacon, cut into bite-sized pieces
• 450g (1 lb) breakfast sausage
• 1 can (450g/16oz) Grands biscuits, cut into quarters
• 8 large eggs
• 300ml (1 ¼ cup) milk
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 200g (2 cups) shredded cheese (cheddar, mozzarella, or your choice)
• Minced green onions, for garnish

Directions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
2. Cook the Bacon and Sausage:
   In a large skillet over medium-high heat, cook the chopped bacon until crispy. Remove the bacon and place it on a paper towel-lined plate to drain.
   In the same skillet, add the breakfast sausage and cook until browned and crumbly. Transfer the sausage to a plate once cooked through.
3. Prepare the Baking Dish:
   Turn off the heat and wipe out any excess grease from the skillet. Alternatively, you can spray a 9×13-inch baking dish with non-stick cooking spray.
4. Layer the Biscuits:
   Cut the Grands biscuits into quarters and evenly place the pieces in the greased skillet or baking dish.
5. Whisk the Eggs:
   In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
6. Assemble the Casserole:
   Sprinkle the cooked sausage over the biscuit pieces, followed by the whisked egg mixture. Top everything with the shredded cheese.
7. Bake:
   Place the casserole in the oven and bake for 30-35 minutes, or until the eggs are fully set and the biscuits are golden and puffed up.
8. Serve:
   Remove from the oven and allow the casserole to cool for about 5 minutes. Garnish with fresh green onions before serving.

Notes:

• Customizable Ingredients: Feel free to add other veggies like bell peppers, spinach, or mushrooms to boost the flavor and nutritional value.
• Cheese Options: Use cheddar, mozzarella, or a blend of your favorite cheeses. You can also mix in pepper jack for a spicier kick.
• Make Ahead: To save time, prepare the casserole the night before, cover it, and store it in the fridge. The next morning, simply pop it into the oven and bake!
• Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat individual portions in the microwave or oven.

This Bubble Up Breakfast Casserole is the ultimate breakfast treat that’s perfect for any occasion. Whether you’re serving it for a holiday brunch or a lazy weekend morning, it’s guaranteed to be a crowd-pleaser!

This Chicken Fried Rice recipe is the ultimate comfort meal that’s bursting with flavor and comes together in just one pan. Tender chicken, fluffy scrambled eggs, and perfectly seasoned veggies combine with rice to create a dish that’s not only delicious but incredibly satisfying. Whether you’re looking for a quick dinner or a way to repurpose leftover rice, this recipe is a must-try!

Chicken Fried Rice has quickly become a go-to meal in our home, especially on busy weeknights. My husband absolutely loves it because it’s hearty and full of flavor, and it’s the perfect dish to pack for lunch the next day. Even my kids, who can be a bit picky, devour it every time. The first time I made this, I remember how proud I felt when everyone reached for seconds—and now, whenever we have leftover rice or chicken, I know exactly what’s on the menu. It’s a win-win for taste and simplicity!

Why This Chicken Fried Rice Recipe?

• One-Pan Wonder: Everything cooks up in one pan, making cleanup a breeze after dinner.
• Customizable: Easily switch out veggies or adjust the sauces to suit your preferences, making it a versatile dish.
• Perfect for Leftovers: This recipe is a fantastic way to use up leftover rice and chicken.
• Balanced Meal: With protein from the chicken and eggs, and veggies for added nutrition, this dish is both hearty and wholesome.
• Quick & Easy: Ready in under 30 minutes, this is the ideal meal for busy weeknights when you need something fast and satisfying.

Ingredients:

• 28g (2 tablespoons) butter, divided
• 3 eggs, whisked
• 3 medium carrots, peeled and diced (about 150g)
• 1 small white onion, diced (about 70g)
• 3 cloves garlic, minced
• 75g (½ cup) frozen peas
• 600g (4 cups) cooked and chilled rice
• 200g (5 chicken tenders), cooked and diced
• 60ml (4 tablespoons) soy sauce, or more to taste
• 30ml (2 tablespoons) teriyaki sauce (optional)
• Sliced green onions (for garnish)

Directions:

1. Cook the Eggs:
   Heat 1 tablespoon of butter in a large skillet over medium heat. Pour in the whisked eggs and scramble them until fully cooked. Remove the scrambled eggs from the skillet and set aside.
2. Sauté the Vegetables:
   Add the remaining tablespoon of butter to the skillet. Toss in the diced carrots, onions, peas, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and the carrots are tender.
3. Fry the Rice and Chicken:
   Turn the heat up to medium-high. Add the chilled rice to the skillet along with the cooked chicken. Pour in the soy sauce and optional teriyaki sauce, stirring everything until well-combined. Fry the mixture for about 3-5 minutes, allowing the rice to absorb the flavors and develop a slight crisp.
4. Add the Eggs Back:
   Toss the scrambled eggs back into the skillet, stirring them through the rice until evenly distributed.
5. Garnish and Serve:
   Garnish with fresh sliced green onions and serve the fried rice hot. Enjoy it on its own or alongside your favorite dishes!

Notes:

• Substitutions: Feel free to swap out the chicken for shrimp, pork, or even tofu if you prefer a different protein.
• Rice Tip: Chilled, leftover rice works best for fried rice since it helps achieve that perfect, non-mushy texture. Freshly cooked rice can be used but should be cooled down first.
• Vegetable Add-ins: You can easily customize this dish by adding other veggies like bell peppers, broccoli, or snap peas to suit your taste.
• Adjust the Sauce: Increase or decrease the soy sauce and teriyaki sauce according to your preference for saltiness and sweetness.

This Chicken Fried Rice is a flavorful, fast, and customizable meal that’s perfect for busy nights! Give it a try and see how quickly it becomes a staple in your family’s recipe rotation.

Mongolian Beef is a delicious blend of tender, juicy beef and a sweet, savory sauce with just the right hint of heat. This recipe is inspired by traditional Mongolian flavors, but simplified so you can whip up a restaurant-quality meal in under 30 minutes. If you’re a fan of bold flavors and crave takeout-style meals at home, this dish is perfect for you!

In our household, Mongolian Beef night is always a big hit. My husband can’t get enough of the tender, caramelized steak coated in that savory-sweet sauce, and even my little ones love the mild hint of spice. It all started when we were craving our favorite takeout dish but wanted something quicker and fresher. Now, this Mongolian Beef recipe has become a weekly tradition, and the smell of sizzling beef with garlic and ginger fills our kitchen with excitement every time!

Why This Mongolian Beef Recipe?

• Tender, Juicy Beef: Thinly sliced skirt steak gets lightly coated in cornstarch for a crispy exterior and melt-in-your-mouth tenderness.
• Bold Flavors: A perfect balance of sweet, savory, and spicy, thanks to soy sauce, brown sugar, garlic, ginger, and optional red pepper flakes.
• Quick and Easy: Ready in just 30 minutes, this is an ideal dish for busy weeknights when you want something comforting yet simple.
• Customizable Heat: Adjust the spice level by adding more or less crushed red pepper flakes based on your preference.
• Perfect with Rice: Serve this delicious beef over a bed of steamed rice for a complete meal that satisfies everyone at the table.

Ingredients:

For the Beef:

• 680g (1 ½ lb) skirt steak, thinly sliced against the grain into bite-sized pieces
• 3 tablespoons (24g) cornstarch
• 3 tablespoons (45g) vegetable oil (divided use)

For the Sauce:

• 4 cloves garlic, minced
• 1 teaspoon (5g) fresh ginger, grated
• ½ cup (120ml) low-sodium soy sauce
• ½ cup (120ml) water
• ½ cup (100g) dark brown sugar
• 1 teaspoon (2g) crushed red pepper flakes (optional)
• 2 green onions, thinly sliced for garnish

Directions:

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, water, dark brown sugar, minced garlic, grated ginger, and red pepper flakes (if using). Set the sauce mixture aside.
2. Prepare the Beef: Slice the skirt steak thinly against the grain into bite-sized pieces. In a large bowl, toss the steak with the cornstarch until each piece is evenly coated. Set the coated steak aside.
3. Cook the Beef: Heat 2 tablespoons of vegetable oil in a large cast iron skillet or wok over medium-high heat. Once the oil is hot, add a portion of the steak (about ¼ of the beef) in a single layer and cook for 2-3 minutes, until browned and crispy on the outside. Remove the cooked beef from the pan and set it aside. Repeat this process with the remaining steak, adding more oil if necessary.
4. Simmer the Sauce: Once all the beef is cooked, pour the prepared sauce into the same pan. Let the sauce simmer for 2-3 minutes, stirring occasionally, until it begins to thicken slightly.
5. Combine and Serve: Add the cooked beef back into the pan with the sauce, tossing to coat each piece of steak. Continue cooking for 1-2 minutes until everything is evenly coated and the sauce is thick and glossy.
6. Garnish and Serve: Serve the Mongolian beef over a bed of rice, topped with fresh sliced green onions for a burst of freshness.

Notes:

• Substitutions: If skirt steak is unavailable, you can substitute flank steak, sirloin, or even tenderloin for a similarly tender result.
• Cornstarch Tip: Coating the steak with cornstarch helps achieve that irresistible crispiness, but don’t skip the step where you cook it in small batches to avoid steaming the meat.
• Heat Level: Adjust the spice level by adding more or less crushed red pepper flakes. You can omit them altogether if you prefer a milder flavor.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to maintain the tenderness of the beef.

This quick and easy Mongolian Beef will have your family asking for seconds! It’s the perfect balance of bold flavors and tender steak, making it a must-try for any weeknight dinner.

Indulge in the ultimate steakhouse experience at home with this Ribeye Steak with French Onions and French Fries feast. This recipe is the perfect combination of tender, juicy ribeye steaks paired with caramelized French onions and golden, crispy fries. The richness of the steak and the sweetness of the onions, alongside perfectly seasoned fries, creates a meal that feels both gourmet and comforting. Whether you’re treating your family to a special dinner or just satisfying a steak craving, this dish is sure to become a favorite!

This dish is a game-changer in our home. My husband absolutely loves it and looks forward to steak night all week. The caramelized onions add a sweet and savory twist that elevates the whole meal, making it feel like a celebration. Even my kids, who are usually picky eaters, can’t get enough of the crispy fries—dipped in ketchup or a homemade aioli, of course! We first made this recipe for a special occasion, but it quickly became a staple for our family dinners. Now, whenever we’re craving something hearty and comforting, this feast is our go-to.

Why This Ribeye Steak with French Onions & French Fries Feast?

• Perfectly Juicy Ribeye Steaks: Thick, tender ribeyes seared to perfection and basted with herb-infused butter for extra richness.
• Sweet & Savory Caramelized Onions: Slowly cooked onions that become golden and melt-in-your-mouth delicious, adding a French-inspired twist.
• Crispy, Golden Fries: Homemade fries that are crispy on the outside and soft inside, with just the right amount of seasoning.
• Restaurant-Quality Meal at Home: This recipe feels indulgent and luxurious but is simple enough to prepare at home.
• Customizable: Adjust the doneness of your steak and play with different seasonings to make it your own.

Ingredients:

For the Ribeye Steak:

• 2 ribeye steaks (450g/1 lb each)
• 2 tablespoons (30g) olive oil
• 2 tablespoons (30g) unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary (optional)
• Salt and pepper to taste

For the French Onions:

• 2 large onions, thinly sliced (about 300g)
• 2 tablespoons (30g) unsalted butter
• 1 tablespoon (15g) olive oil
• 1/4 cup (60ml) beef broth
• 1 teaspoon sugar (optional)
• Salt and pepper to taste

For the French Fries:

• 4 large russet potatoes (about 800g), peeled and cut into fries
• 2 tablespoons (30g) olive oil
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Ketchup or aioli (for serving)

Directions:

For the French Fries:

1. Prep the Potatoes: Preheat the oven to 425°F (220°C). Toss the potato fries with olive oil and salt, ensuring they are evenly coated. Arrange them in a single layer on a baking sheet.
2. Bake to Crisp Perfection: Bake for 25-30 minutes, flipping the fries halfway through. Once they are golden brown and crispy, remove them from the oven and keep warm until serving.

For the French Onions:

1. Caramelize the Onions: In a large skillet over medium heat, melt the butter and olive oil together. Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes until they become golden brown and soft.
2. Add Extra Flavor: If you prefer a sweeter onion, stir in the sugar. Season with salt and pepper to taste. Pour in the beef broth and simmer for an additional 5 minutes until the onions are richly flavored and tender.

For the Ribeye Steaks:

1. Sear the Steaks: Heat a large skillet or cast iron pan over medium-high heat. Rub the steaks with olive oil, salt, and pepper. Sear the steaks for 3-4 minutes per side for medium-rare, adjusting the time for your preferred doneness.
2. Baste with Butter: Reduce the heat to medium, add the butter, garlic, and fresh thyme or rosemary to the pan. Spoon the melted butter over the steaks for 1-2 minutes to infuse extra flavor.
3. Rest the Meat: Remove the steaks from the pan and let them rest for at least 5 minutes before serving to lock in the juices.

Serve:

• Place the ribeye steaks on a plate and generously top them with the caramelized French onions. Serve alongside the crispy homemade fries, garnished with fresh parsley. Enjoy with your favorite dipping sauce like ketchup or aioli.

Notes:

• Substitutions: You can swap out the ribeye for other cuts of steak, such as striploin or filet mignon, depending on your preference.
• Double Fry Technique: For extra crispy fries, fry them twice. First, bake at a lower temperature (350°F/175°C) for about 10 minutes, then increase the temperature to 425°F (220°C) and fry again until crispy.
• Perfect Sear: Ensure the skillet is preheated properly to achieve a flavorful crust on the steak.
• Serving Size: Adjust the portion sizes of the steak and fries based on your family’s appetite.

Indulge in the ultimate comfort food with this Chicken Stuffing Casserole, where juicy chicken tenderloins meet creamy soups and savory stuffing. This dish is perfect for busy weeknights or family gatherings, offering a delightful mix of textures and flavors that everyone will love. With its ease of preparation and hearty taste, it’s no wonder this casserole quickly becomes a beloved staple in your kitchen.

Every time I make Chicken Stuffing Casserole, my family lights up with excitement. One chilly autumn evening, I decided to prepare this dish to warm our hearts and bellies. As the casserole baked, the mouthwatering aroma filled our home, drawing everyone into the kitchen. My husband and kids eagerly gathered around the table, ready to dig in. With every spoonful, laughter and compliments flowed, and soon we were sharing our favorite memories tied to family dinners. This casserole has since become a tradition in our household, a dish we look forward to enjoying together, creating new memories around the dinner table.

Why This Chicken Stuffing Casserole?

• Effortless Preparation: This recipe requires minimal effort, making it ideal for busy weeknights. Just toss, mix, and bake!
• Hearty & Satisfying: The combination of tender chicken and creamy sauces makes for a filling meal that satisfies the whole family.
• Savory Stuffing Topping: The Stove Top stuffing adds a delightful crunch and flavor that pairs perfectly with the creamy chicken base.
• Customizable: Feel free to add vegetables like peas or carrots for extra nutrition or switch up the soups for a different flavor profile.
• Perfect for Leftovers: This casserole reheats beautifully, making it a great choice for meal prep or easy leftovers throughout the week.

Ingredients:

• For the Casserole:
  • 900 g (2 pounds) chicken tenderloins, cut into bite-sized pieces
  • 2 g (½ teaspoon) kosher salt
  • 2 g (½ teaspoon) black pepper
  • 300 g (10.5 ounces) cream of celery soup
  • 300 g (10.5 ounces) cream of chicken soup
  • 60 mL (¼ cup) milk
  • 170 g (6 ounces) box Stove Top chicken stuffing mix
  • 360 mL (1 ½ cups) chicken broth (see notes below)
  • Fresh or dried parsley for garnish (optional)

Directions:

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C) and lightly coat an 11×7-inch baking dish with cooking spray.
2. Prepare the Chicken:
   Cut the chicken tenderloins into bite-sized pieces and place them evenly in the baking dish. Season with kosher salt and black pepper, tossing to coat.
3. Make the Sauce:
   In a small mixing bowl, combine the cream of celery soup, cream of chicken soup, and milk. Whisk together until the mixture is smooth.
4. Combine and Layer:
   Pour the sauce over the seasoned chicken, ensuring all pieces are well covered. Evenly sprinkle the Stove Top stuffing mix over the top of the chicken and sauce layer.
5. Add Broth:
   Pour the chicken broth evenly over the stuffing mix, making sure all the stuffing is moistened.
6. Bake:
   Cover the baking dish with aluminum foil and bake for 40-45 minutes. After that time, remove the foil and bake for an additional 5 minutes to allow the top to lightly brown. (Note: Cooking times may vary depending on your oven. Ensure the chicken reaches an internal temperature of 165°F (74°C) to be fully cooked.)
7. Garnish and Serve:
   Once done, remove the casserole from the oven and garnish with fresh or dried parsley if desired. When serving, scoop some of the delicious gravy from the bottom of the dish over each serving for added flavor.

Notes:

• Substitutions: You can use shredded rotisserie chicken for quicker preparation. Feel free to swap the cream soups with your favorite flavors for a twist.
• Vegetable Additions: For added nutrition, consider stirring in some frozen peas or mixed vegetables before baking.
• Make Ahead: You can prepare the casserole a day in advance and store it in the refrigerator. Just add a few extra minutes to the baking time when you’re ready to cook.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave or oven.

This Chicken Stuffing Casserole is sure to become a comforting classic in your home, just as it is in ours. Enjoy every cheesy, flavorful bite!

Get ready to dive into a warm, hearty dish that’s perfect for busy weeknights or cozy family gatherings! This Chicken Bubble Biscuit Bake Casserole combines tender chicken, creamy sauces, and fluffy biscuit pieces into a delightful casserole that everyone will love. The flavors meld beautifully, and the biscuit topping becomes irresistibly golden and fluffy as it bakes. With minimal prep and maximum flavor, this casserole is a must-try for any home cook!

Every time I make Chicken Bubble Biscuit Bake Casserole, it feels like a little family celebration. My husband and kids eagerly gather in the kitchen as the aroma fills the air, and I can always count on their eyes lighting up when I pull this bubbly goodness from the oven. One particularly chilly evening, I decided to whip this dish up to warm us all up. As we sat around the table, laughter echoed, and we shared stories while enjoying each comforting bite. This recipe has quickly become a staple in our home; it’s our go-to comfort food that brings us together after a long day.

Why This Chicken Bubble Biscuit Bake Casserole?

• Effortless Preparation: This casserole requires minimal prep time, making it a great option for busy families. Just mix, toss, and bake!
• Creamy & Flavorful: With cream of chicken soup, sour cream, and ranch dressing mix, this dish is rich and packed with flavor.
• Cheesy Goodness: The melted cheese adds a deliciously gooey texture that complements the fluffy biscuit topping perfectly.
• Customizable: Feel free to switch up the protein with leftover turkey or rotisserie chicken, and add your favorite veggies for extra nutrition.
• Crowd-Pleaser: This comforting dish is always a hit, whether you’re feeding a family or hosting friends for dinner.

Ingredients:

• For the Casserole:
  • 680 g (3 cups) cooked, shredded chicken (or canned chicken)
  • 2 cans (about 600 g) cream of chicken soup
  • 360 g (1 ½ cups) sour cream
  • 120 g (1 cup) grated cheese (cheddar or your choice)
  • 28 g (2 tablespoons) ranch dressing mix
  • 60 g (¼ cup) cooked bacon, chopped
  • 1 can (340 g) refrigerated Grands Jr. biscuits (12 ounces)
  • 120 g (1 cup) additional grated cheese for topping

Directions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the Chicken Mixture:
   In a mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, grated cheese, ranch dressing mix, and chopped bacon. Stir until well combined.
3. Cut the Biscuits:
   Take each refrigerated Grands Jr. biscuit and cut it into four pieces.
4. Combine:
   Gently toss the biscuit pieces into the chicken mixture, ensuring that the biscuit is well coated and evenly distributed.
5. Transfer to Baking Dish:
   Spread the chicken and biscuit mixture evenly into the prepared baking dish.
6. Top with Cheese:
   Sprinkle the additional grated cheese on top for an extra cheesy finish.
7. Bake:
   Place the dish in the preheated oven and bake for 25 to 35 minutes, or until the casserole is bubbly and the biscuits are golden brown.
8. Cool and Serve:
   Once cooked, remove the casserole from the oven and let it cool for a few minutes. Serve warm and enjoy this comforting dish!

Notes:

• Substitutions: Feel free to use cream of mushroom soup if you prefer. You can also replace the chicken with leftover turkey for a post-holiday meal.
• Add Veggies: For added nutrition, consider mixing in some cooked vegetables like peas or green beans.
• Make Ahead: This casserole can be assembled ahead of time and stored in the fridge before baking. Just increase the baking time if cooking from cold.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Indulge in the comforting flavors of this Chicken Bubble Biscuit Bake Casserole, and watch it become a beloved dish in your home just like it is in ours! Enjoy!

This Bang Bang Chicken is the ultimate combination of crispy fried chicken and a sweet-spicy sauce that will have you hooked from the first bite! Perfectly seasoned and coated in Panko breadcrumbs, each piece of chicken is fried to a golden crisp and drizzled with a homemade Bang Bang sauce. It’s a restaurant-quality dish that you can easily recreate at home. Whether you’re planning a family dinner or an impressive appetizer, this recipe is a must-try!

Ever since I made Bang Bang Chicken for the first time, it has become an instant favorite in our house! My husband, who loves anything with a bit of heat, couldn’t get enough of the crispy coating and the sweet heat of the sauce. It’s now our go-to dish when we want something special for dinner. The best part is how fun it is to make—the kids love helping out with dipping the chicken into the batter and breadcrumbs. It’s a family affair, and this dish has become one of our favorite ways to bring everyone together at the table.

Why This Bang Bang Chicken?

• Crispy Perfection: With a combination of flour, cornstarch, and Panko breadcrumbs, the chicken comes out with an extra-crispy exterior while staying tender on the inside.
• Sweet & Spicy Sauce: The homemade Bang Bang sauce is the star of the show, blending mayonnaise, sweet chili, and a hint of Sriracha for that perfect balance of flavors.
• Restaurant-Style at Home: You can recreate the famous Bang Bang Chicken from your favorite restaurant right in your own kitchen with this simple recipe.
• Crowd-Pleaser: This dish is ideal for any occasion, from family dinners to parties, and can even be served as an appetizer.
• Customizable Heat: Adjust the spice level to your liking by increasing or decreasing the amount of Sriracha in both the sauce and the batter.

Ingredients:

For the Sauce:

• 120 g (½ cup) mayonnaise
• 60 ml (¼ cup) sweet chili sauce (such as Frank’s)
• 15 ml (1 tablespoon) hot sauce (Sriracha)
• 30 ml (2 tablespoons) honey
• Salt and pepper, to taste

For the Chicken:

• 680 g (4 boneless, skinless chicken breasts), cut into small pieces
• 65 g (½ cup) all-purpose flour
• 65 g (½ cup) cornstarch
• 240 ml (1 cup) buttermilk (add more if needed for the batter)
• 7 g (1 tablespoon) garlic powder
• 5 g (1 teaspoon) smoked paprika
• 2.5 g (½ teaspoon) salt (or to taste)
• 2.5 g (½ teaspoon) pepper (or to taste)
• 15 ml (1 tablespoon) hot sauce (Sriracha)
• 1 large egg
• 100 g (1 cup) Panko breadcrumbs
• Vegetable oil, for frying

Directions:

1. Prepare the Sauce:
   In a small bowl, whisk together the mayonnaise, sweet chili sauce, hot sauce, honey, salt, and pepper until well combined. Refrigerate the sauce until you’re ready to serve.
2. Prepare the Chicken Batter:
   In a medium mixing bowl, combine the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add the buttermilk, hot sauce, and egg to the bowl, and whisk everything together until you get a smooth, thick batter. Add the chicken pieces to the batter, making sure each piece is fully coated. Set aside for a few minutes to let the flavors soak in.
3. Coat the Chicken:
   In a separate bowl, place the Panko breadcrumbs. Take each piece of battered chicken and coat it in the breadcrumbs, pressing down slightly to ensure an even coating. Add more breadcrumbs as needed.
4. Fry the Chicken:
   In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Once the oil is hot, add a few pieces of chicken at a time, ensuring not to overcrowd the pan. Fry for about 3 minutes on each side, or until the chicken is golden brown and fully cooked through. Remove the fried chicken pieces and place them on paper towels to absorb excess oil. Repeat until all chicken is cooked.
5. Serve:
   Once all the chicken is fried, drizzle with the prepared Bang Bang sauce. Serve hot and enjoy the crispy, flavorful goodness!

Notes:

• Baking Alternative: For a healthier option, you can bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy.
• Spice Level: Feel free to adjust the amount of Sriracha in both the sauce and the batter to control the heat level.
• Make-Ahead Tip: The sauce can be made ahead of time and stored in the fridge for up to 3 days, making it even easier to prepare when you’re ready to cook.
• Serving Suggestions: Pair this Bang Bang Chicken with a fresh salad, rice, or as sliders with a crunchy slaw for a complete meal.

This Bang Bang Chicken is sure to become a favorite in your household just like it did in ours! Enjoy the perfect blend of crispy texture and spicy-sweet flavor!

These Gooey Mozzarella Biscuit Bombs are the perfect bite-sized treat that will leave you craving more! Each biscuit is stuffed with a melty cube of mozzarella cheese, seasoned to perfection, and baked until golden and crispy on the outside. With a gooey cheese pull in every bite, this recipe is a crowd-pleaser for family dinners, parties, or even as a quick snack. Easy to make and even easier to devour, these biscuit bombs are the ultimate cheesy indulgence!

In our home, these Gooey Mozzarella Biscuit Bombs have become a must-have for movie nights and casual weekend get-togethers. My husband adores them—he’s always asking when I’m making them next. It all started when we were experimenting with appetizers, and this one quickly took the crown. The kids love shaping the dough and, of course, seeing the gooey cheese ooze out when they take a bite! Now, they’ve become a family tradition, and I love how they bring everyone to the table with excitement.

Why These Gooey Mozzarella Biscuit Bombs?

Selling Points:

• Cheesy Center: Each bite of these biscuit bombs reveals a deliciously gooey mozzarella center, perfect for cheese lovers.
• Quick & Easy: With just a few simple ingredients like refrigerated biscuit dough and mozzarella, these are a breeze to prepare.
• Herb-Infused Flavor: The combination of garlic butter, Italian seasoning, and Parmesan creates an irresistible flavor profile.
• Golden Perfection: These biscuit bombs bake up beautifully golden on the outside while staying warm and gooey on the inside, offering the ultimate texture combo.
• Perfect for Any Occasion: Whether it’s a game-day snack, a party appetizer, or a simple family treat, these cheese bombs are versatile and loved by all.

Ingredients:

• 1 can (about 340 g / 12 oz) refrigerated biscuit dough
• 16 cubes (about 1-inch each) mozzarella cheese (around 160 g / 5.6 oz)
• 60 g (4 tablespoons) melted butter
• 3 g (1 teaspoon) garlic powder
• 3 g (1 teaspoon) Italian seasoning
• 14 g (2 tablespoons) grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Dough: Separate the biscuit dough into individual pieces. Flatten each piece of dough into a small disc and place a cube of mozzarella in the center.
3. Form the Biscuit Bombs: Gently wrap the dough around the mozzarella, ensuring the edges are tightly sealed to enclose the cheese. Roll them into balls for even baking.
4. Add Flavor: In a small bowl, mix the melted butter with garlic powder and Italian seasoning. Dip each dough ball into the garlic butter mixture, making sure it is well-coated.
5. Bake: Arrange the biscuit bombs on the lined baking sheet, leaving space between each. Sprinkle grated Parmesan over the tops for extra flavor. Bake for 10-15 minutes, or until the tops are golden brown and the dough is fully cooked.
6. Serve: Once baked, garnish with freshly chopped parsley for a pop of color and flavor. Serve the bombs warm and enjoy that gooey mozzarella goodness!

Notes:

• Cheese Alternatives: While mozzarella is the go-to for that classic stretchy cheese pull, you can experiment with other cheeses like cheddar or pepper jack for a flavor twist.
• Dipping Sauces: Serve these biscuit bombs with marinara sauce, ranch dressing, or a spicy garlic dip to elevate the flavor even more!
• Make-Ahead Tip: You can prepare the bombs in advance and refrigerate them until you’re ready to bake. Just make sure to bake them fresh to enjoy that perfect cheesy center.
• Storage: Leftovers can be stored in an airtight container and reheated in the oven to maintain their crispiness.

These Gooey Mozzarella Biscuit Bombs are sure to steal the show, offering an explosion of flavor with minimal effort!