Orange Chicken Crispy Rice Salad
There are days when I want something fresh and vibrant… but I also want that takeout-style comfort that hits instantly. This Orange Chicken Crispy Rice Salad gives you both.
You’ve got crisp, thinly sliced vegetables bringing that cool, refreshing crunch. Then layered on top? Golden, saucy bites of InnovAsian Orange Chicken, coated in that signature citrusy glaze. And just when you think it couldn’t get better, we add crispy seasoned rice made from InnovAsian Sticky White Rice, baked until golden and crackly around the edges.
It’s crunchy. It’s saucy. It’s creamy. It’s sweet with a little heat. Every forkful is doing the absolute most.
This isn’t just a salad. It’s a full experience.
Why You’re Going to Love This Recipe
• The perfect balance of fresh and indulgent
• Crispy baked rice adds texture you didn’t know you needed
• Sweet, tangy orange chicken makes it feel like takeout at home
• The creamy sweet chili dressing ties everything together beautifully
• Quick enough for a weeknight but impressive enough to serve guests
Ingredients
Salad Base
- Cucumbers, sliced thin
- Green cabbage, sliced thin
- Purple cabbage, sliced thin
- Carrots, sliced thin
- Green onions, chopped
- Cilantro, chopped
- Red onion, sliced thin
Orange Chicken
- 1 box InnovAsian Orange Chicken
Crispy Seasoned Rice
- 1 box InnovAsian Sticky White Rice
- Soy sauce
- Sesame oil
Creamy Sweet Chili Dressing
- Mayo
- Sweet chili sauce
- Rice wine vinegar
- Garlic, paste or minced
- Soy sauce
How to Make Orange Chicken Crispy Rice Salad
Make the Creamy Sweet Chili Dressing
In a bowl, combine the mayo, sweet chili sauce, rice wine vinegar, garlic, and soy sauce. Mix until smooth and fully incorporated. Refrigerate until ready to use so the flavors can come together.
Prepare the Crispy Seasoned Rice
Cook the sticky white rice according to the package instructions. Once cooked, allow it to cool completely.
Spread the cooled rice evenly onto a baking sheet. Drizzle with sesame oil and soy sauce, mixing gently to coat every grain. Bake at 375°F for 15 to 20 minutes, or until golden and crispy around the edges.
Remove from the oven and set aside to cool slightly. The texture should be crunchy with a little chew in the center.
Cook the Orange Chicken
Arrange the chicken pieces in your air fryer basket or tray and cook according to the package instructions until crispy and heated through.
While the chicken cooks, transfer the orange sauce packet to a microwave-safe bowl. Warm in 10-second intervals until smooth and pourable.
Once the chicken is crisp, toss it in the warmed citrusy orange sauce until evenly coated.
Assemble the Salad
In a large bowl, combine the cucumbers, green cabbage, purple cabbage, carrots, green onions, cilantro, and red onion.
Top with the sauced orange chicken and generous handfuls of crispy seasoned rice.
Drizzle with the creamy sweet chili dressing and toss gently to combine. Serve immediately while the rice is still crisp and the chicken is warm.
Storage and Reheating
If storing leftovers, keep the components separate for best texture.
- Store vegetables in an airtight container in the refrigerator for up to 2 days.
- Store chicken separately in the refrigerator for up to 3 days.
- Store crispy rice at room temperature in an airtight container for up to 1 day to maintain crunch.
To reheat the chicken, use the air fryer or oven to bring back crispiness before assembling. Avoid microwaving if possible, as it can soften the texture.
If the rice loses some crunch, pop it back into the oven for a few minutes to crisp it up again.
This Orange Chicken Crispy Rice Salad is what happens when comfort food meets fresh flavor. It’s bold, textured, and layered in a way that keeps you going back for just one more bite.
And trust me… that crispy rice moment? That’s the part you’ll savor every single time.
Orange Chicken Crispy Rice Salad
Ingredients
- 2 large cucumbers sliced thin
- 1 cup green cabbage sliced thin
- 1 cup purple cabbage sliced thin
- 1 cup carrots sliced thin
- 1/2 cup green onions chopped
- 1/2 cup cilantro chopped
- 1/2 cup red onion sliced thin
Orange Chicken
- 1 box InnovAsian’s Orange Chicken
Crispy Seasoned Rice
- 1 box InnovAsian’s Sticky White Rice
- 4 tbsp soy sauce
- 1 tbsp sesame oil
Creamy Sweet Chili Dressing
- 1 cup mayo
- 1/2 cup sweet chili sauce
- 1 tbsp rice wine vinegar
- 1 tsp garlic paste or minced
- 1 tsp soy sauce
Instructions
Creamy Sweet Chili Dressing
- To a bowl, add all ingredients listed under “Creamy Sweet Chili Dressing.” Mix until fully incorporated and place in the refrigerator until ready to serve.
Crispy Seasoned Rice
- Cook the sticky white rice according to the packaging. Once cooked, allow to cool.
- Now that the rice is cooled completely, spread out evenly on a baking sheet. Season with sesame oil and soy sauce. Mix to combine and bake at 375F until the rice is crispy. This should take 15-20 minutes.
- Once cooked, removed from the oven and set aside.
Orange Chicken
- Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
- While those cook, grab the citrusy orange sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
- Once the chicken is cooked and crispy, dress with the citrusy orange sauce and set aside.
Assemble
- To a large bowl, add the thinly sliced cucumbers, green cabbage, purple cabbage, carrots, green onions, cilantro and red onion.
- Top with the citrusy sauced orange chicken and the crispy seasoned rice.
- Drizzle with the creamy sweet chili dressing and mix to combine. Enjoy!
Jumbo Crab Garlic Butter Rolls
Soft, fluffy dinner rolls stuffed to the brim with creamy crab filling, brushed in garlicky butter, and baked until golden and bubbling. Each bite is rich, savory, and loaded with sweet jumbo lump crab that you can actually see and savor.
This recipe takes everything you love about crab dip and tucks it inside warm bread. It’s indulgent, comforting, and just a little dramatic when you pull one apart and that creamy filling stretches and steams.
Perfect for game days, holiday spreads, dinner parties, or when you simply want to turn a regular weeknight into something special.
Why You’re Going to Love This Recipe
• Packed with real jumbo lump crab you can actually taste
• Creamy, cheesy filling with layers of garlic and herbs
• Golden, buttery tops with crispy edges
• Easy to prep ahead and bake when ready
• Feels fancy but uses simple ingredients
Ingredients
- Large dinner rolls
Jumbo Lump Crab Filling
- Cream cheese, softened
- Claw crab meat
- Jumbo lump crab meat
- Mozzarella, shredded
- Shallot, minced
- Fresh parsley, chopped
- Chives, minced
- Garlic, paste or minced
- Black pepper
Garlic Butter
- Unsalted butter, melted
- Garlic, minced
- Parsley, dried or fresh
- Salt
Garnish
- Parmesan cheese, grated
- Fresh parsley
Make the Garlic Butter
In a small bowl, mix together melted butter, minced garlic, parsley, and salt. Set aside.
Make the Jumbo Lump Crab Filling
In a mixing bowl, combine the cream cheese, claw crab meat, mozzarella, shallot, parsley, chives, garlic, and black pepper. Mix until smooth and well incorporated.
Gently fold in the jumbo lump crab meat last to keep those beautiful pieces intact.
Transfer the mixture to a piping bag.
Tip: No piping bag? Use a zip-top bag and snip the corner.
Prep the Rolls
Using a sharp knife, make a shallow crosscut into the top of each dinner roll. Do not slice all the way through.
Pipe the crab filling into each roll, filling generously. Continue until all filling is used.
Assemble and Bake
Preheat oven to 350°F.
Brush the tops and inside cuts of each roll with garlic butter.
Place stuffed rolls on a baking sheet and bake on the middle rack for 10 to 12 minutes, or until the tops are golden brown and the filling is warm and bubbling.
Once baked, brush with remaining garlic butter. Finish with grated parmesan and fresh parsley.
Serve warm and watch them disappear.
Storage and Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a 325°F oven until warmed through to keep the bread soft and the filling creamy. You can also reheat in the air fryer at a lower temperature for a few minutes. Avoid microwaving if possible, as it can make the rolls chewy.
Jumbo Crab Garlic Butter Rolls
Ingredients
- 8 large dinner rolls
Jumbo Lump Crab Filling
- 16 oz cream cheese softened
- 8 oz claw crab meat
- 6 oz jumbo lump crab meat
- 1 cup mozzarella shredded
- 1/4 cup shallot minced
- 1 tbsp parsley freshly chopped
- 1 tbsp chives minced
- 1 tsp garlic paste or minced
- 1 tsp black pepper
Garlic Butter
- 8 tbsp unsalted butter melted
- 1 tsp garlic minced
- 1/2 tsp parsley dried or freshly chopped
- 1/4 tsp salt
Garnish
- Parmesan cheese grated
- Parsley freshly chopped
Instructions
Garlic Butter
- Mix together the ingredients listed under “Garlic Butter “and set aside.
Jumbo Lump Crab Filling
- In a bowl add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT for the jumbo lump crab meat and mix thoroughly. Once combined, fold in the jumbo lump crab meat.
- Once thoroughly combined, transfer to a pipping bag and set aside.
- TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
- Make a shallow crosscut through each dinner roll, making sure not to cut all the way through.
- Fill the openings of the roll with the jumbo lump crab filling to the best of your ability. Continue until no more filling is left.
Assemble
- Preheat oven to 350F.
- Brush on the garlic butter and transfer the stuffed rolls to a baking sheet. Place on the middle rack of the oven.
- Bake for 10-12 minutes or until the tops are golden brown and the filling is warm and bubbling throughout.
- Once baked, topped with remaining garlic butter, grated parmesan cheese and parsley. Enjoy!
Jumbo Crab and Spinach Dip
There’s something about a warm, bubbling crab dip that instantly sets the mood. This Jumbo Crab and Spinach Dip is rich, creamy, and unapologetically indulgent, the kind of appetizer that gathers people around the table without anyone needing an invitation. Sweet crab meat is folded into a velvety blend of cream cheese, mozzarella, and gouda, with tender spinach and classic Old Bay bringing just the right balance. Finished with extra jumbo lump crab on top, it feels luxe, comforting, and perfect for entertaining or savoring straight from the oven.
Why You’re Going to Love This Jumbo Crab and Spinach Dip
• Loaded with real crab for a rich seafood flavor in every bite
• Creamy, cheesy, and perfectly seasoned without overpowering the crab
• Easy to prep ahead and bake when ready to serve
• Perfect for holidays, game days, or cozy nights in
• Pairs beautifully with crusty bread, crackers, or chips
Ingredients for Jumbo Crab and Spinach Dip
For the Dip
Cream cheese
Jumbo lump crab meat
Crab meat
Spinach, cooked
Mozzarella cheese
Gouda cheese
Mayonnaise
Shallots
Parsley
Chives
Garlic
Old Bay seasoning
Black pepper
Salt
Paprika
For Serving
Crusty baguette, sliced
Extra mozzarella and gouda for topping
Garnish
Fresh chives
How to Make Jumbo Crab and Spinach Dip
Step 1: Mix the Base
In a large bowl, add the cream cheese, crab meat, cooked spinach, mozzarella, gouda, mayonnaise, shallots, parsley, chives, garlic, Old Bay, pepper, salt, and paprika. Mix until fully combined and smooth.
Step 2: Fold in the Jumbo Crab
Gently fold in the jumbo lump crab meat, being careful not to break up the pieces. This keeps those beautiful chunks intact for texture and presentation.
Step 3: Assemble
Preheat your oven to 350F. Transfer the mixture to an oven safe baking dish at least 8×8 inches. Spread evenly and top with additional mozzarella and gouda.
Step 4: Bake
Place the dish on the middle rack and bake until the cheese is melted and the top is bubbling. The dip should be hot all the way through with lightly golden edges.
Step 5: Finish and Serve
Once out of the oven, top with extra jumbo crab meat and garnish with chopped chives. Serve immediately with sliced baguette, crackers, or chips.
Tips for the Best Crab Dip
Use room temperature cream cheese for the smoothest texture
Drain spinach well to avoid excess moisture
Fold the jumbo crab gently to keep the pieces intact
Serve hot for the creamiest, most indulgent experience
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days.
To reheat, place the dip in an oven safe dish, cover loosely with foil, and warm in a 325F oven until heated through. You can also reheat individual portions in the microwave in short intervals, stirring gently between rounds to maintain the creamy texture.
What to Serve with Jumbo Crab and Spinach Dip
Sliced baguette or crostini
Buttery crackers
Tortilla chips or pita chips
Fresh vegetables for dipping
This Jumbo Crab and Spinach Dip is rich, comforting, and guaranteed to steal the spotlight wherever it’s served. Whether you’re hosting or just treating yourself, this is one appetizer worth savoring.
Jumbo Crab & Spinach Dip
Ingredients
- Crusty baguette sliced into 1 inch pieces
Jumbo Crab & Spinach Dip
- 16 oz cream cheese softened
- 8 oz jumbo lump crab
- 8 oz crab meat
- 1 cup spinach cooked
- 1 cup mozzarella cheese shredded plus more
- 1 cup gouda cheese shredded plus more
- 1/2 cup mayonnaise
- 1/4 cup shallots diced
- 2 tbsp parsley chopped
- 2 tbsp chives chopped
- 1 tbsp garlic minced or paste
- 1 tsp old bay
- 1 tsp pepper
- 1/2 tsp salt
- 1/2 tsp paprika
Garnish
- Chives chopped
Instructions
Jumbo Crab & Spinach Dip
- In a bowl, add all the ingredients listed under “Jumbo Crab & Spinach Dip” EXCEPT the jumbo lump crab meat, and mix thoroughly.
- Once combined, gently fold in the lump crab meat.
Assemble
- Preheat oven to 350F.
- Transfer the mixture to oven safe dish that’s at least 8×8 inches. Spread out evenly and top with more mozzarella and gouda cheese.
- Place on the middle rack in the oven and bake for 20-30 minutes until the top is bubbling and the cheese is melted.
- Once cooked, top with jumbo crab meat and garnish with chives. Serve immediately with slices of baguette or chips and enjoy!
Crispy Honey Chicken Banh Mi takes the best of both worlds, sweet and crispy Asian-inspired chicken paired with the bright, crunchy freshness of a classic Vietnamese sandwich. It’s a mouthwatering fusion that hits every note with tangy pickled veggies, cool cucumber, and a luscious garlic mayo that ties it all together. Using InnovAsian’s Crispy Honey Chicken makes it easy to build this crave-worthy sandwich in no time while still tasting like something straight from your favorite food truck. Every bite delivers the perfect contrast of textures and flavors, sweet, savory, zesty, and fresh.
Why You’re Going to Love This Recipe
- Quick and easy – Thanks to InnovAsian’s Crispy Honey Chicken, you can skip the frying and still get that golden crunch.
- Restaurant-level flavor – Between the garlicky mayo, pickled carrots and daikon, and the honey-glazed chicken, it tastes like a gourmet sandwich with minimal effort.
- Balanced and fresh – The sweetness of the chicken is perfectly offset by the tang of the pickles and the brightness of the cilantro.
- Perfect for meal prep or lunch – Make the pickled veggies ahead of time and assemble sandwiches fresh during the week.
- Totally customizable – Add jalapeños for heat, a drizzle of sriracha for extra spice, or swap the baguette for your favorite bread.
Ingredients
For the Sandwich
- InnovAsian Crispy Honey Chicken
- French baguette
- English cucumber, thinly sliced
- Fresh cilantro, for garnish
For the Garlic Mayo
- Neutral cooking oil (avocado or canola)
- Whole egg and egg yolk
- Garlic cloves
- Red wine vinegar
- Yellow mustard
- Salt
For the Pickled Carrots and Daikon
- Shredded carrots
- Shredded daikon
- Water
- Vinegar
- White sugar
How to Make It
Pickled Carrots and Daikon
In a large jar or container with a lid, combine all the ingredients listed under “Pickled Carrots and Daikon.” Seal and shake for 30 seconds to a minute to help dissolve the sugar. Set in the fridge until ready to serve.
Crispy Honey Chicken
Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions on the packaging.
While the chicken cooks, empty the honey sauce packet into a microwave-safe bowl and warm in 10-second intervals until smooth and pourable.
Once the chicken is crispy, toss it with the warmed honey sauce until fully coated.
Assemble the Banh Mi
Slice open the baguette and spread a generous layer of the homemade garlic mayo. Add thinly sliced cucumber, crispy honey chicken, pickled vegetables, and fresh cilantro. Close and enjoy immediately for the best texture and flavor.
Storage
- Pickled vegetables: Store in an airtight container in the fridge for up to 1 week.
- Garlic mayo: Keep refrigerated for up to 4 days.
- Cooked chicken: Store in an airtight container for up to 3 days.
Reheating
To bring leftover chicken back to life, air fry it at 375°F for about 3–5 minutes until hot and crispy again. Warm the baguette in the oven for a few minutes before assembling to keep that perfect crunch.
Crispy Honey Chicken Banh Mi
Ingredients
- 1 18 oz box InnovAsian Crispy Honey Chicken
- 1 French baguette
- 1 English cucumber thinly sliced
- Cilantro garnish
Garlic Mayo
- 1 cup neutral cooking oil avocado or canola oil
- 1 large large egg
- 1 large egg yolk
- 2 garlic cloves
- 1 tbsp red wine vinegar
- 1 tbsp yellow mustard
- 1 tsp salt
Pickled Carrots and Daikon
- 1 cup thinly shredded carrots
- 1 cup thinly shredded daikon
- 1/2 cup water
- 5 tbsp vinegar
- 4 tbsp white sugar
Instructions
Pickled Carrots and Daikon
- In a large jar or container with lid, add all ingredients listed under “Pickled Carrots and Daikon.” Seal and shake for 30 seconds to a minute to help resolve the sugar.
- Set in the fridge until ready to serve.
Crispy Honey Chicken
- Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
- While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
- Once the chicken is cooked and crispy, dress with the sweet sauce with honey.
Assemble
- Slice open the baguette, and add a liberal amount of the homemade garlic mayo. Follow that with some thinly sliced cucumber, the crispy honey chicken, pickled veggies and cilantro.
- Close and enjoy!
Steak and Eggs Creamy Ramen
If you love a good steak dinner and also find yourself craving a comforting bowl of ramen, this recipe brings the best of both worlds together in one unforgettable dish. Steak and Eggs Creamy Ramen is indulgent, flavorful, and just the right mix of comfort food and restaurant-worthy flair. A perfectly seared ribeye is basted with butter until tender and juicy, then sliced and layered over rich, creamy carbonara-style ramen. To take things even further, soy-marinated soft-boiled eggs are added for a savory, umami-packed bite that ties the whole bowl together.
Why You’re Going to Love This Recipe
- Juicy ribeye steak brings bold flavor and a hearty bite that elevates traditional ramen.
- Creamy ramen broth made with heavy cream and carbonara seasoning is rich and indulgent without being overly complicated.
- Soy-marinated soft-boiled eggs add umami depth and restaurant-style flair.
- Chili crisp and green onions bring freshness and just the right touch of heat.
- It feels like comfort food but looks and tastes like something you would order at a modern ramen shop.
Ingredients You’ll Need
Juicy Steak
- Ribeye steak
- For Real Blends Butcher’s BFF seasoning
- Butter, unsalted
- Olive oil
Creamy Ramen
- Buldak carbonara ramen noodles
- Water
- Heavy cream
Seasoned Soft-Boiled Eggs
- Eggs
- Soy sauce
- Mirin
- Sesame oil
- Water, enough to cover for boiling
Garnish
- Green onions, chopped
- Chili crisp
How to Make Steak and Eggs Creamy Ramen
Seasoned Soft-Boiled Eggs
- Bring a pot of water to a boil. Using a ladle, gently lower the eggs one at a time into the pot. Set a timer for 6 minutes.
- While the eggs cook, prepare an ice bath with cold water and ice.
- When the timer is up, transfer the eggs into the ice bath to stop the cooking process.
- Peel the eggs and place them in a container with soy sauce, mirin, and sesame oil. Refrigerate until ready to serve.
Juicy Steak
- Season the ribeye with For Real Blends Butcher’s BFF seasoning and drizzle with olive oil to help it adhere.
- Heat a cast iron pan over medium heat. Start by searing the fat cap for 1 to 2 minutes, then sear each side until a crust forms.
- Add butter to the pan and baste the steak during the final minute of cooking.
- Cook time will depend on your preferred doneness. About 1 to 2 minutes per side yields a medium-rare finish.
- Rest the steak in aluminum foil before slicing.
Creamy Ramen
- Bring 3 cups of water to a boil and add the ramen noodles. Cook according to package directions until tender.
- Remove the noodles and place them in a serving bowl, leaving the broth in the pot.
- Add the carbonara seasoning packet and heavy cream to the broth. Simmer for 4 to 5 minutes until thickened and creamy.
- The ramen also comes with a spicy packet. Use sparingly if you want extra heat, but chili crisp at the end gives plenty of kick.
Assemble
- Pour the creamy broth over the ramen noodles in the serving bowl.
- Slice the rested steak and arrange on top of the noodles.
- Add a soy-marinated soft-boiled egg, then garnish with green onions and chili crisp.
- Serve immediately and enjoy.
Storage and Reheating
- Storage: Store leftover ramen and steak separately in airtight containers in the refrigerator for up to 2 days. Keep marinated eggs in their marinade in the fridge for up to 3 days.
- Reheating: Reheat the ramen broth on the stovetop over medium-low heat until warmed through, then add the noodles just before serving. Steak can be gently reheated in a skillet with a little butter, but it’s best enjoyed fresh.
Final Thoughts
Steak and Eggs Creamy Ramen takes a classic comfort food favorite and transforms it into something truly memorable. Between the juicy, butter-basted ribeye, the creamy ramen broth, and the savory soy-marinated eggs, this bowl hits every note of indulgence and satisfaction. It’s a recipe worth savoring, whether for a cozy night in or an impressive dinner for someone special.
Steak and Eggs Creamy Ramen
Ingredients
Juicy Steak
- 1 1-inch ribeye steak
- 2 tbsp For Real Blends Butcher’s BFF seasoning
- 2 tbsp butter unsalted
- 1 tbsp olive oil
Creamy Ramen
- 2 packs buldak carbonara ramen noodles
- 3 cups water
- 1 cup heavy cream
Seasoned Soft Boiled Eggs
- 4 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 tsp sesame oil
- Water enough to cover while boiling
Garnish
- Green onions chopped
- Chili crisp
Instructions
Seasoned Soft Boiled Eggs
- To a pot of boiling water, using a ladle, gently lower the eggs one at a time into the pot. Set a timer for 6 minutes.
- While these are boiling get a bowl and fill it will water and ice to create an ice bath. Once the timer is up, remove the eggs from the boiling water and place them into the ice bath.
- Peel the eggs and add to a container with soy sauce, mirin and sesame oil. Place in the fridge until you’re ready to serve.
Juicy Steak
- Season the steak with For Real Blends Butcher’s BFF seasoning and some olive oil to help the seasoning adhere to the steak.
- Heat a cast iron pan to medium heat. Starting with the fat cap, sear the steak on all sides for 1-2 minutes. Once a good crust has developed, add some unsalted butter to the pan and bast the season for the final minute of the cook time.
- The cook time will vary depending on the doneness you want to achieve. 1-2 minutes per side will give you a medium rare finish.
- Once the steak reaches your preferred doneness, rest in aluminum foil.
Creamy Ramen
- Bring 3 cups of water to a boil and add the ramen noodles. Follow cooking instructions to make sure they cooked through.
- Once cooked, remove the noodles and place them in the serving bowl leaving the broth in the pot to continue cooking. Add the carbonara seasoning packet and a cup of heavy cream and allow the broth to thicken and reduce. This should take about 4-5 minutes.
- This ramen does also come with a spicy packet, approach with caution, a little goes a long way. I decided not to use it since I added chili crisp at the end.
Assemble
- Now that the broth is thick and creamy, pour over the noodles in the serving bowl.
- At this point the steak is well-rested, slice into piece and add to the ramen with one of the seasoned soft boiled eggs. Garnish with green onions, chili crisp and enjoy!
Stuffed Brioche Breakfast French Toast (WATCH HERE)
If breakfast is the most important meal of the day, this stuffed brioche French toast makes it the most indulgent too. Thick slices of buttery brioche are filled with fluffy scrambled eggs, savory sausage, and melty cheese, then dipped in a cinnamon-kissed batter and cooked until golden. Each bite is rich, comforting, and perfectly balanced by a drizzle of warm maple syrup. It’s everything you love about a hearty breakfast, tucked neatly into one irresistible slice.
Why You’re Going to Love This Recipe
- The ultimate breakfast mashup – It’s French toast and a breakfast sandwich all in one.
- Perfectly balanced flavors – Buttery brioche, savory sausage, creamy eggs, gooey cheese, and just the right touch of maple syrup.
- Make-ahead friendly – The filling can be prepped in advance, so all that’s left is stuffing and cooking.
- Crowd-pleaser – Whether it’s brunch with friends or a cozy weekend breakfast, this recipe is guaranteed to impress.
Ingredients You’ll Need
- Thick slices of brioche bread
- Cheddar cheese and American cheese
- Breakfast sausage patties
- Eggs, butter, salt, and pepper (for fluffy scrambled eggs)
- Milk, eggs, brown sugar, orange zest, and cinnamon (for French toast batter)
- Maple syrup, for serving
How to Make It
- Cook the eggs – Gently scramble eggs in butter until light and fluffy, then season with salt and pepper.
- Make the filling – Combine the scrambled eggs with chopped sausage and both cheeses.
- Prepare the batter – Whisk together milk, eggs, brown sugar, orange zest, and cinnamon.
- Stuff the brioche – Cut an opening into each slice of bread and carefully fill with the breakfast mixture.
- Cook the French toast – Dip each stuffed slice into the batter, then cook in a buttered pan until golden brown on both sides.
- Serve – Drizzle with maple syrup and enjoy immediately.
Storage Suggestions
- Refrigerate – Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat – Warm in a buttered skillet or in the oven at 325°F until heated through. Avoid the microwave so the bread doesn’t get soggy.
- Freeze – Wrap tightly in foil and freeze for up to 1 month. Reheat from frozen in the oven until warmed through.
Breakfast Stuffed French Toast
Ingredients
- 5-6 slices brioche about 1 1/2 to 2 inches thick
- 1 cup mild cheddar cheese shredded
- 6 slices American cheese chopped
- 5-6 breakfast sausage patties cooked and chopped
- Butter for cooking
- Maple syrup for serving
Fluffy Eggs
- 4-5 large eggs beaten
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/2 tsp pepper
French Toast Batter
- 1/2 cup milk
- 2 large eggs
- 1 tsp brown sugar
- 1 tsp orange zest
- 1/2 tsp cinnamon
Instructions
Fluffy Eggs
- To a pan over medium low heat add butter. Once the butter is melted, pour in the beaten eggs and gentle move around the pan bringing the outside into the center until large curds start to form.
- Season with salt and pepper and cook until the eggs are fluffy.
Breakfast Filling
- Once the eggs are cooked, transfer to a bowl with the cooked breakfast sausage, American cheese and cheddar cheese. Gently mix together and set aside.
- French Toast Batter
- To a bowl, add all ingredients listed under “French Toast Batter.” Beat until fully incorporated and set aside.
Assemble
- Make an opening through the bottom of each slice of brioche. Be careful not to cut through the bread.
- Stuffed the opening of each slice with the breakfast filling and gently press around the opening to seal.
- Heat a pan over medium low heat and add a few tabs of butter.
- Dip each stuffed slice of brioche into the French toast batter making sure it’s evenly coated.
- Once the butter is melted, add the battered stuffed brioche to the pan. Cook on both sides for 2-3 minutes until the golden brown and the center is heated through.
- Work in batches to insure all the stuffed slices aren’t over saturated.
- Serve immediately with a side of maple syrup and enjoy!
Mexican Street Corn Pasta Salad
If you love the bold, smoky flavors of Mexican street corn (elote), this Mexican Street Corn Pasta Salad will quickly become a favorite. It’s creamy, zesty, and packed with chargrilled corn, fresh herbs, and tender pasta, all tied together with a tangy, flavor-packed Mean Green Chile Dressing made with For Real Blends Mean Green Chile Seasoning. Whether you’re serving it at a summer cookout, bringing it to a potluck, or enjoying it as a side to your favorite grilled meats, this salad delivers flavor in every bite.
Why You’re Going to Love This Recipe
- Elote in salad form – All the deliciousness of Mexican street corn, turned into a refreshing and satisfying pasta salad.
- Bold flavors – The creamy Mean Green Chile Dressing adds just the right amount of smoky heat and tang.
- Perfect for gatherings – Easy to make ahead and guaranteed to impress at BBQs, parties, or potlucks.
- Customizable – Add jalapeños for a spicy kick or extra cotija for more salty richness.
Ingredients You’ll Need
Mean Green Chile Dressing
- Mayonnaise
- Mexican crema
- Lime juice
- For Real Blends Mean Green Chile Seasoning
Pasta Salad
- Short pasta
- Chargrilled corn (fresh off the cob for best flavor)
- Green onion
- Cilantro
- Red onion
- Cotija cheese, plus more for garnish
- Jalapeño (optional)
- Tajin seasoning
How to Make It
- Make the dressing: Whisk together the mayonnaise, Mexican crema, lime juice, and For Real Blends Mean Green Chile Seasoning until smooth. Set aside.
- Char the corn: Grill or roast the corn over an open flame until evenly charred on all sides, about 8–10 minutes. Slice off the kernels once cooled slightly.
- Assemble the salad: In a large bowl, combine pasta, charred corn, green onion, cilantro, red onion, cotija, and jalapeño (if using). Sprinkle with tajin.
- Dress and serve: Drizzle the Mean Green Chile Dressing over the salad and toss until fully coated. Garnish with extra cotija and cilantro.
Storage and Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Make ahead: You can make the dressing a day in advance and grill the corn ahead of time. Assemble just before serving for the freshest flavor.
- Serving tip: This salad tastes great chilled but is also delicious served slightly warm right after tossing.
Mexican Street Corn Pasta Salad
Ingredients
Mean Green Chile Dressing
- 1 cup mayonnaise
- 3/4 cup Mexican crema
- 1 tbsp lime juice
- 2-3 tbsp For Real Blends Mean Green Chile Seasoning
Pasta Salad
- 1 lb short pasta cooked according to packaging
- 3-4 cups chargrilled corn about 4 ears of corn
- 1/2 cup green onion chopped
- 1/2 cup cilantro chopped
- 1/2 cup red onion chopped
- 1/2 cup cotija cheese crumbled, plus more for garnish
- 1-2 tbsp jalapeño seeded (optional)
- 1 tbsp tajin seasoning
Instructions
Mean Green Chile Dressing
- In a bowl add all ingredients listed under “Mean Green Chile Dressing.” Mix thoroughly and set aside.
Assemble
- To a grill or open flame, add the shucked and cleaned ears of corn. Allow to char on all sides.
- This should take 8-10 minutes depending on the charring method.
- Once charred, using a knife remove the kernels.
- In a large bowl, add all the ingredients listed under “Pasta Salad.”
- Drizzling with the “Mean Green Chile Dressing.”
- Mix everything together until fully combined. Garnish with more cojita cheese and cilantro. Enjoy!
Seafood Macaroni Salad
This isn’t your average macaroni salad. It’s a chilled seafood lover’s dream—creamy, tangy, herb-laced, and loaded with tender grilled shrimp and sweet, luxurious crab. Perfect as a summer side or light main dish, this seafood macaroni salad brings the freshness of the coast right to your table.
Whether you’re planning a cookout, picnic, or weekday lunch, this cold seafood pasta salad checks all the boxes: bold flavor, beautiful presentation, and minimal prep. And thanks to Hellmann’s Real Mayonnaise, every bite is rich, smooth, and satisfying.
Why You’re Going to Love This Seafood Macaroni Salad
Elevated and Easy
This dish looks and tastes gourmet but comes together with simple ingredients and just a few easy steps.
Coastal Flavor
Sweet claw crab, delicate lump crab, and perfectly grilled shrimp marinated in creamy mayo make every bite feel like a beachside indulgence.
Herb-Infused Creaminess
A vibrant dressing with lemon juice, Dijon mustard, parsley, and chives ties it all together with fresh flavor and a touch of tang.
Perfect for Make-Ahead Meals
It’s even better after a little time in the fridge, which makes it an ideal prep-ahead option for gatherings or grab-and-go lunches.
Versatile and Crowd-Pleasing
Serve it chilled as a side dish, a light main, or a standout addition to your next summer spread.
Ingredients You’ll Need
Pasta Base
Elbow macaroni or shells cooked until just tender, rinsed in cold water and cooled completely.
Seafood
Grilled shrimp marinated in Hellmann’s Real Mayonnaise, lemon zest, garlic, and spices
Jumbo lump crab meat for delicate texture
Claw crab meat for sweet, flavorful depth
Creamy Herb Dressing
Hellmann’s Real Mayonnaise for a rich, velvety base
Celery, red onion, and bell peppers for crunch and color
Dijon mustard and lemon juice for brightness
Parsley, chives, and celery seed for fresh herbal notes
Salt and pepper to taste
How to Make It
Grill the Shrimp
Toss peeled and deveined shrimp with mayonnaise, garlic, lemon zest, paprika, salt, and pepper. Let it marinate briefly while you preheat your grill.
Grill the shrimp until slightly charred and opaque, then let them cool completely.
Make the Dressing
In a large bowl, stir together the mayonnaise, celery, red onion, bell pepper, Dijon, lemon juice, parsley, chives, and celery seed. Season with salt and pepper to taste.
Assemble the Salad
Add the cooled pasta to the bowl with the dressing. Toss in the grilled shrimp and claw crab meat. Gently fold in the jumbo lump crab to keep it whole and delicate.
Top with a dusting of paprika and a sprinkle of fresh chives.
Serving and Storage Tips
Serve this salad cold with lemon wedges on the side. It pairs beautifully with grilled vegetables, corn on the cob, or buttery crackers.
Store any leftovers in an airtight container in the fridge. For best texture and flavor, enjoy within two to three days. Stir before serving.
Seafood Macaroni Salad
Ingredients
- 1 lb elbow macaroni or shells, cooked al dente, rinse in cold water and set aside to cool
- 8 oz jumbo lump crab meat
- 4 oz crab claw meat
Grilled Shrimp
- 1 lb shrimp peeled and deveined
- 1/4 cup Hellmann’s Real Mayonnaise
- 1 tsp garlic minced or paste
- 1 tsp lemon zest
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
Creamy Dressing
- 1 /12 to 2 cups Hellmann’s Real Mayonnaise
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 1/4 cup bell peppers finely chopped
- 2 tbsp dijon mustard
- 2 tbsp lemon juice
- 2 tbsp parsley finely chopped
- 2 tbsp chives finely chopped
- 1 tsp celery seed
- Salt to taste
- Pepper taste
Instructions
Grilled Shrimp
- Pre-heat grill to 400F.
- In a large bowl add all ingredients listed under “Grilled Shrimp.” Mix throughly and all to marinate for 10-15 minutes.
- Grill the shrimp for 2-3 minutes on both sides until slightly charred and opaque.
- Once cooked, set aside to cool completely.
Creamy Dressing
- In a large bowl combine all ingredients listed under “Creamy Dressing.” Mix thoroughly and set aside.
Assemble
- To the large bowl with the creamy dressing, add the cooked pasta of your choice, the crab claw meant and cooled grilled shrimp. Once combined, gently fold in the jumbo lump crab meat.
- Garnish with chives and a light dusting of paprika. Serve immediately and enjoy!
Crispy Honey Chicken Wonton Tacos
These crispy honey chicken wonton tacos are what happens when takeout-inspired comfort meets taco night magic. Perfectly crunchy wonton shells are fried to a golden crisp, then filled with air-fried honey chicken tossed in a sticky sweet glaze. A bright, refreshing cilantro cabbage slaw adds the perfect bite of crunch and tang, and a drizzle of Kewpie mayo ties it all together. It’s bold, it’s vibrant, and it’s dangerously easy to devour.
Why You’re Going to Love This Recipe
• Combines crispy texture with bold, sweet and savory flavor
• Uses store-bought crispy honey chicken for ease and speed
• Perfect for parties, small bites, or a fun dinner night
• Customizable with your favorite toppings
• The fried wonton shells are light, crunchy and addictively good
Ingredients
Canola oil for frying
Wonton wrappers
InnovAsian crispy honey chicken
Cilantro Cabbage Slaw
Purple cabbage
Green onion
Cilantro
Vinegar
Sesame oil
Sesame seeds
Sugar
Salt
Black pepper
Garnish
Kewpie mayo
Cilantro
How to Make the Slaw
In a large bowl, combine the cabbage, green onion, cilantro, vinegar, sesame oil, sesame seeds, sugar, salt and pepper. Mix everything thoroughly until the slaw is well coated and vibrant. Set it aside while you prep the rest.
How to Fry Wonton Taco Shells
Heat a pot of oil to 350F. Gently add one wonton wrapper at a time into the oil. As soon as it begins to cook, grab one end with tongs and fold it over, holding it in place to form a taco shell. After holding for a few seconds, flip to fry both sides until golden and crispy. Transfer to a cooling rack and repeat until all shells are done.
Cook the Crispy Honey Chicken
Arrange the frozen chicken in your air fryer tray or basket and cook according to the package instructions. While it cooks, warm the sweet sauce with honey in a microwave-safe bowl using 10 second intervals. Once the chicken is crispy, toss it in the sauce until fully coated.
Assemble the Tacos
Fill each crispy wonton shell with sauced honey chicken. Add a scoop of the cilantro cabbage slaw on top, followed by a drizzle of Kewpie mayo and a sprinkle of chopped cilantro.
How to Store Leftovers
These tacos are best enjoyed fresh, but any leftover slaw can be stored in the fridge in an airtight container for a day or two. If you have extra chicken, keep it separate from the shells to maintain crispiness. Reheat in the air fryer before serving.
Crispy Honey Chicken Wonton Tacos
Ingredients
- Canola oil for frying
- 6-8 wonton wrappers
- 1 18 oz box InnovAsian Crispy Honey Chicken
Cilantro Cabbage Slaw
- 1 1/2 cup purple cabbage thinly sliced
- 1/4 cup green onion chopped
- 1/4 cup cilantro chopped
- 1 tbsp vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
Garnish
- Kewpie mayo
- Cilantro chopped
Instructions
Cilantro Cabbage Slaw
- In a large bowl, add all ingredients listed under “Cilantro Cabbage Slaw.” Mix thoroughly and set aside.
Wonton Taco Shells
- Heat a pot of oil to 350F.
- Add a wonton wrapper to the oil. Immediately as it starts to cook, grab one end with tongs and fold over, holding it in place to form a taco shape.
- Hold for 5 to 6 seconds and flip to cook both sides. Cook until the wonton is crispy throughout.
- This should take 30 to 60 seconds. Once cooked, transfer to a cooling rack. Repeat until all wontons are done.
Crispy Honey Chicken
- Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
- While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
- Once the chicken is cooked and crispy, dress with the sweet sauce with honey.
Assemble
- Stuff the crispy wonton tacos with the sauced crispy chicken. Top with additional sauce and the cilantro cabbage slaw. Garnish with kewpie mayo and cilantro. Enjoy!
Baked Brie in Puff Pastry with Fig Jam and Thyme
If you’ve ever wanted to impress guests without breaking a sweat, this is the appetizer for you. Baked Brie in Puff Pastry with Fig Jam and Thyme is elegant, rich, and ridiculously easy to pull together. Each bite is the perfect contrast. Creamy brie wrapped in buttery, flaky pastry, topped with sweet fig jam, juicy figs, and the earthy aroma of fresh thyme. Brushed with golden melted butter before and after baking, it comes out glistening and warm, practically begging to be sliced open and savored.
This is the kind of appetizer that turns heads. Whether you’re hosting a holiday dinner, planning a cozy date night, or bringing a dish to your next potluck, this baked brie delivers every single time.
Why You’re Going to Love This Recipe
No fuss, big impact
Minimal prep but maximum elegance. You’ll look like a gourmet chef with just a few store-bought ingredients.
Sweet and savory flavor combo
The sweetness of the fig preserves and fresh figs balances beautifully with the rich, buttery brie.
Perfectly flaky puff pastry
Golden, crisp layers that cradle the creamy center.
Crowd pleasing centerpiece
Slice into it at the table and watch everyone lean in for a bite.
Make ahead friendly
Assemble it in advance, refrigerate, then bake just before serving.
Ingredients You’ll Need
Creamy brie
Puff pastry
Fig preserves
Fresh figs
Fresh thyme
Unsalted butter
How to Make It
Prepare the Brie
Lay the puff pastry out on a lightly floured surface. Place the brie in the center and spread a generous layer of fig preserves right on top. Add slices of fresh fig and sprinkle with thyme leaves for extra flavor and fragrance.
Wrap and Brush
Fold the pastry up and over the brie, gently pleating the corners to seal. Flip the whole bundle over so the smooth side is on top and place it on a parchment lined baking sheet. Brush it all over with melted butter so it bakes up beautifully golden.
Bake to Perfection
Pop it in a hot oven and bake until the pastry is puffed and deeply golden. Once it’s out, brush it with more melted butter to give it that glossy, irresistible finish.
Let It Rest
Before you slice into it, give it a few minutes to settle. The brie will stay soft and gooey without spilling out too fast. Garnish with more thyme and serve it with crostini, crackers, or fruit.
Storage and Reheating
If you have leftovers (which is rare) wrap them tightly and refrigerate for up to 2 days. To reheat, place the brie on a baking sheet and warm in a 300°F oven until heated through and the pastry is crisp again.
Whether you’re dressing up your holiday table or just looking for a way to elevate your next wine night, this Baked Brie in Puff Pastry with Fig Jam and Thyme is the answer. It’s the kind of dish that feels indulgent, tastes luxurious, and yet is effortlessly easy. Just like that.
Baked Brie with Fig and Thyme
Ingredients
Brie en Croûte
- 1 sheet puff pastry thawed
- 1 wheel of brie cheese 8 oz
- 1/2 cup fig preserves
- 2 fresh figs sliced
- 4 sprigs fresh thyme
- 2 tbsp unsalted butter melted
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Unfold the thawed puff pastry on a lightly floured surface. Place the brie wheel in the center.
- Make shallow cross cuts into the brie.
- Spoon fig preserves on top of the brie and gently spread. Sprinkle thyme leaves over the top.
- Fold the pastry edges over, gently pleating to seal.
- Layer fresh fig slices over the preserves and place on the prepared baking sheet.
- Brush the puff pastry all over with melted butter.
- Bake for 25 to 30 minutes, or until the puff pastry is golden brown and crisp.
- Remove from the oven and immediately brush with more melted butter for a glossy finish.
- Let the brie rest for 5 to 10 minutes before serving. Garnish with extra fresh thyme if desired. Serve with crackers, crostini, or apple slices for dipping.