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

1. 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.
2. While the eggs cook, prepare an ice bath with cold water and ice.
3. When the timer is up, transfer the eggs into the ice bath to stop the cooking process.
4. Peel the eggs and place them in a container with soy sauce, mirin, and sesame oil. Refrigerate until ready to serve.

Juicy Steak

1. Season the ribeye with For Real Blends Butcher’s BFF seasoning and drizzle with olive oil to help it adhere.
2. 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.
3. Add butter to the pan and baste the steak during the final minute of cooking.
4. Cook time will depend on your preferred doneness. About 1 to 2 minutes per side yields a medium-rare finish.
5. Rest the steak in aluminum foil before slicing.

Creamy Ramen

1. Bring 3 cups of water to a boil and add the ramen noodles. Cook according to package directions until tender.
2. Remove the noodles and place them in a serving bowl, leaving the broth in the pot.
3. Add the carbonara seasoning packet and heavy cream to the broth. Simmer for 4 to 5 minutes until thickened and creamy.
4. 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

1. Pour the creamy broth over the ramen noodles in the serving bowl.
2. Slice the rested steak and arrange on top of the noodles.
3. Add a soy-marinated soft-boiled egg, then garnish with green onions and chili crisp.
4. 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.

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Steak and Eggs Creamy Ramen

Steak and Eggs Creamy Ramen is comfort food with an edge, rich, indulgent, and built for serious flavor lovers. Juicy, butter-basted ribeye gets paired with velvety carbonara-style ramen, while soy-marinated soft-boiled eggs add a savory punch. Topped with chili crisp and green onions, it’s a bold fusion of steakhouse decadence and ramen shop comfort all in one unforgettable bowl.

Course dinner, lunch

Cuisine American, Asian

Keyword creamy, eggs, ramen, steak

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2 servings

Author kingcooks

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!

Cheesy, Crispy, Delicious

If you’ve ever found yourself torn between ordering General Tso’s Chicken or indulging in crispy, cheesy rice balls, this recipe delivers the best of both worlds. These General Tso Chicken Crispy Rice Balls are crunchy on the outside, rich and gooey on the inside, and packed with all the bold flavor of your favorite takeout dish. Made easy with InnovAsian’s General Tso’s Chicken and Sticky White Rice, they’re the perfect appetizer, game day snack, or late-night craving cure.

Why You’re Going to Love This Recipe

• Uses frozen favorites for easy prep without sacrificing flavor
• Golden, crispy crust with a melty mozzarella center
• The perfect mix of sweet, spicy, creamy, and savory
• Pairs beautifully with a tangy-sweet chili dipping sauce
• Crowd-pleasing and perfect for parties or potlucks

Ingredients You’ll Need

General Tso’s Chicken
Sticky White Rice
Mozzarella cheese, cubed
Green onion, sliced
Canola oil, for frying

Egg Wash
Large eggs
Water

Seasoned Breadcrumbs
Panko breadcrumbs
Sesame seeds
Onion powder
Garlic powder
Black pepper
Salt

Creamy Sweet Chili Sauce
Japanese mayonnaise
Sweet chili sauce
Water

How to Make General Tso Chicken Crispy Rice Balls

Prepare the Chicken
Air fry the InnovAsian General Tso’s Chicken according to the package instructions. While the chicken cooks, warm the included sweet and spicy Asian-style BBQ sauce in the microwave using 10-second intervals until heated through.

Cook the Rice
Follow the instructions on the InnovAsian Sticky White Rice box. Once cooked, let it cool for 5 to 10 minutes so it’s easier to handle.

Make the Egg Wash and Breadcrumbs
Whisk together the eggs and water for the egg wash. In a separate bowl, mix the panko breadcrumbs with sesame seeds, onion powder, garlic powder, black pepper, and salt.

Mix and Form the Rice Balls
Chop the cooked General Tso’s Chicken into bite-sized pieces. Add it to a large bowl with the cooked rice, cubed mozzarella, green onion, and the warmed sauce. Mix everything thoroughly until well combined.
Using your hands, form the mixture into firm balls slightly larger than a golf ball, pressing to ensure they hold their shape.

Bread the Rice Balls
Dip each rice ball into the egg wash, then into the seasoned breadcrumbs. Repeat by dipping once more into the egg wash and finishing with a final dredge in the breadcrumbs. Press gently so the coating sticks.

Fry Until Golden
Heat a pot of canola oil to 350°F. Working in batches, fry the rice balls for 3 to 4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Make the Creamy Sweet Chili Sauce
In a small bowl, stir together the Japanese mayonnaise, sweet chili sauce, and water until smooth and creamy.

Serve and Enjoy
Serve your crispy rice balls hot with a generous side of the creamy sweet chili sauce for dipping. Get ready to savor the crunch, the cheese pull, and that sweet heat in every bite.

Storage and Reheating

Store any leftover rice balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven or air fryer at 375°F for 6 to 8 minutes, or until hot and crispy again. Avoid microwaving to preserve the crunch.

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General Tso’s Chicken Crispy Rice Balls

If you’re craving something crispy, cheesy, and wildly addictive, these General Tso’s Chicken Crispy Rice Balls are about to become your new obsession. Inspired by your favorite takeout dish and made easy with InnovAsian’s heat-and-serve chicken and sticky white rice, each bite is packed with gooey mozzarella, scallions, and that sweet-and-spicy General Tso’s sauce we all know and love. Golden and crunchy on the outside, rich and savory on the inside, these rice balls are everything you didn’t know you needed. Serve them with a creamy sweet chili dip and watch them disappear before they even hit the table.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword chicken, general tso, rice balls

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• 1 18oz box of InnovAsian General Tso’s Chicken
• 1 18oz box of InnovAsian Sticky White Rice
• 1 cups mozzarella cheese cubbed
• 1/4 cup green onion sliced
• Canola oil for frying

Egg Wash

• 2 large

  eggs


• 2 tbsp water

Seasoned Breadcrumbs

• 2 cups panko breadcrumbs
• 1 tbsp sesame seeds
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt

Creamy Sweet Chili Sauce

• 1 cup Japanese mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp water

Instructions

General Tso’s 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 and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.

Sticky White Rice

• Prepare the sticky white rice by following the packaged instructions. Once cooked set aside to cool for 5-10 minutes.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Creamy Sweet Chili Sauce

• In a small bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce” and set aside once combined.

Assemble

• Heat a pot of canola oil to 350F.
• Now that the general tso’s chicken is cooked, cut into bite sized pieces and to a large bowl with the cooked sticky white rice, green onion, cubbed mozzarella cheese and finally, the warmed sweet and spicy asian-style bbq sauce.
• Mix thoroughly to combine. Then, with your hands, form into balls slightly larger than a golf ball. Press firmly to assure the balls stick together.
• Once formed, dip into the egg wash then into the seasoned breadcrumbs, back into the egg wash and then a final dredging in the seasoned breadcrumbs. Again pressing firmly so the coating adheres.
• Working in batches, add the balls to the hot oil and fry until they are golden brown and crispy. This should take about 3-4 minutes.
• Once cooked serve immediately with a side of the creamy sweet chili sauce and 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.

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Seafood Macaroni Salad

Tender macaroni pasta, succulent grilled shrimp marinated in Hellmann’s Real Mayonnaise, delicate jumbo lump and claw crab meat for a luxurious seafood experience. The vibrant, herb-infused mayonnaise dressing ties it all together with just the right balance of tang, crunch, and freshness. Whether you’re serving it as a side or a light main, this salad is guaranteed to become a staple in your summer recipe rotation.

Course brunch, dinner, lunch

Cuisine American

Keyword macaroni salad, pasta salad, seafood

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

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!

If you love the fiery comfort of buffalo chicken dip and the satisfying crunch of a golden crust, this one’s calling your name. These Buffalo Chicken Crispy Pockets are stuffed with a rich, cheesy blend of rotisserie chicken, tangy buffalo sauce, and creamy ranch, all frozen into shape, then breaded and fried until irresistibly crisp. It’s the ultimate party bite or late night indulgence, perfect with a dunk of ranch dressing. Spicy, creamy, crunchy… just like that.

Why You’re Going to Love This Recipe

• All the flavor of buffalo chicken dip, now in crispy, handheld form
• Golden, crunchy coating that shatters with every bite
• Perfect for parties, game days, or a midnight craving
• Make-ahead friendly—just freeze and fry when ready
• Pairs perfectly with homemade ranch dressing

Ingredients You’ll Need

For the Buffalo Chicken Filling:
Think creamy, spicy, cheesy, and savory. This filling starts with a base of softened cream cheese, shredded rotisserie chicken, and a mix of mozzarella and cheddar. It’s flavored with buffalo hot sauce, ranch dressing, minced garlic, red and green onions, parsley, salt, and pepper.

For the Seasoned Breadcrumbs:
Panko gets a savory boost with a simple mix of salt and black pepper, adding crunch and flavor to every bite.

For the Egg Wash:
Just eggs and a splash of water to help the breadcrumbs stick like a dream.

For the Homemade Ranch Dressing:
Buttermilk, mayo, sour cream, and a blend of herbs and spices come together to make a cool, creamy dipping sauce that balances the heat.

How to Make It (WATCH HERE)

Make the Ranch Dressing
Start by mixing together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth. Cover and refrigerate until you’re ready to serve.

Make the Buffalo Chicken Filling
In a large bowl, combine everything for the filling and mix until well blended. Spread it out on a parchment-lined sheet pan and freeze until solid. This makes it easier to cut and shape.

Prep the Coatings
In separate bowls, prepare the seasoned breadcrumbs and egg wash. Set up your dredging station for easy assembly.

Assemble and Fry
Once the filling is firm, cut it into equal pieces. Dip each piece into the egg wash, then coat in seasoned breadcrumbs, dip again in the egg wash, and finish with one more layer of breadcrumbs. Press the crumbs on firmly so they stay put. Fry in hot oil for a few minutes until golden and crisp.

Serve and Enjoy
Serve hot and fresh with a generous side of homemade ranch dressing.

Storage and Reheating Tips

To freeze: After breading, lay the pockets on a tray and freeze until solid. Transfer to a freezer-safe bag or container.

To fry from frozen: Add directly to hot oil and fry for a few extra minutes until deeply golden brown and hot in the center.

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Buffalo Chicken Crispy Pocket

If you love the fiery comfort of buffalo chicken dip and the satisfying crunch of a golden crust, this one’s calling your name. These Buffalo Chicken Crispy Pockets are stuffed with a rich, cheesy blend of rotisserie chicken, tangy buffalo sauce, and creamy ranch, all frozen into shape, then breaded and fried until irresistibly crisp. It’s the ultimate party bite or late night indulgence, perfect with a dunk of ranch dressing. Spicy, creamy, crunchy… just like that.

Course Appetizer, dinner, lunch

Cuisine American

Keyword buffalo chicken dip, crispy pockets

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Author kingcooks

Ingredients

Buffalo Chicken Filling

• 16 oz cream cheese softened
• 2 cup rotisserie chicken shredded or chopped
• 2 cup mozzarella cheese shredded
• 1/2 cup mild cheddar shredded
• 1/4 cup ranch dressing
• 1/4 cup buffalo hot sauce
• 1/4 cup red onion minced
• 1/4 cup green onion minced
• 1 tbsp parsley chopped
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp black pepper

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Instructions

Homemade Ranch Dressing

• In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.

Buffalo Chicken Filling

• In a bowl, add all the ingredients listed under “Buffalo Chicken Filling” and mix thoroughly.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Once the buffalo chicken filling is firm, cut into equal pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of homemade ranch dressing and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

There’s comfort food, and then there’s next-level comfort food—this Oxtail Pot Pie is exactly that. Imagine slow-braised, fall-apart oxtail bathed in a rich, savory gravy, layered beneath a golden crust of creamy mac and cheese. Every bite is a symphony of deep, bold flavors, velvety cheese, and tender, melt-in-your-mouth oxtail. It’s the kind of dish that wraps around you like a warm hug, perfect for a cozy night in or a show-stopping addition to your dinner table.

This isn’t just a meal; it’s an experience—a dish that takes its time, allowing flavors to develop into something unforgettable. The oxtail, seasoned and braised to perfection, brings an indulgent richness, while the mac and cheese crust adds that extra level of decadence. It’s comfort food with soul, and once you make it, you’ll be hooked.

Why You’ll Love This Recipe

• Deep, rich flavors – Braised oxtail cooked low and slow results in tender, succulent meat and a gravy bursting with flavor.
• Ultimate comfort – Creamy, cheesy mac and cheese doubles as the crust, giving you the best of both worlds in one dish.
• Perfect for entertaining – Individual ramekins make this a beautiful and impressive dish to serve at gatherings.
• Make-ahead friendly – Both the oxtail and mac and cheese can be prepared in advance, making assembly a breeze.

Ingredients You’ll Need

For the Oxtail

• Oxtails, trimmed
• Bell peppers, red onion, and green onion
• Fresh ginger and garlic
• Dried oregano and allspice powder
• Fresh thyme
• Browning sauce
• Ketchup (optional)
• Brown sugar
• Salt and pepper
• Canola oil

For the Mac & Cheese

• Elbow macaroni, cooked
• Half-and-half
• Mild cheddar and Muenster cheese
• Unsalted butter and flour
• Garlic, salt, and pepper

How to Make Oxtail Pot Pie (VIDEO)

Prepare the Oxtail

In a large bowl, combine the oxtail with bell peppers, onions, ginger, garlic, dried herbs, and spices. Let marinate for at least 24 hours, up to 48 hours for maximum flavor.

In a large pot, heat canola oil over medium heat. Add brown sugar and stir constantly until it caramelizes into a deep amber color.

Remove the oxtail from the marinade, reserving the liquid, and sear in batches until browned on all sides. Set aside.

Deglaze the pot with the reserved marinade, then return the seared oxtail to the pot. Add enough water to barely cover the meat.

Simmer on low for 2-3 hours until the meat is fall-apart tender. Remove from the pot, shred the meat, and discard the bones.

Skim off excess oil from the gravy, then stir in ketchup and reduce until thickened. Return the shredded oxtail to the pot, mix well, and set aside.

Make the Mac & Cheese

In a pot over medium heat, melt butter. Once bubbling slightly, whisk in flour and cook for 1-2 minutes to create a roux.

Slowly pour in the half-and-half, whisking continuously to prevent lumps.

Continue whisking until the sauce thickens, about 3-4 minutes. Avoid boiling to prevent separation.

Season with garlic, salt, and pepper, then remove from heat and stir in the cheeses until fully melted.

Fold in the cooked macaroni and set aside.

Assemble & Bake

Spoon a layer of shredded oxtail and gravy into the base of each ramekin.

Sprinkle with shredded cheddar, then top with mac and cheese.

Finish with another layer of cheddar and place ramekins on a baking sheet.

Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.

Serve immediately and enjoy!

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F until heated through, or microwave in short intervals.
• Freeze: Assemble the pot pies in ramekins and freeze before baking. When ready to eat, bake straight from frozen, adding a few extra minutes.

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Oxtail Pot Pie With a Mac & Cheese Crust

Rich, braised oxtail meets creamy mac and cheese in this indulgent take on pot pie. Tender, fall-apart oxtail is slow-cooked in a deeply flavorful gravy, then layered with sharp cheddar and velvety mac and cheese before baking to golden perfection. Each ramekin is a decadent bite of comfort—savory, cheesy, and utterly satisfying. Whether you’re looking to impress guests or savor a cozy meal at home, this dish delivers bold flavors with every spoonful.

Course brunch, dinner, Main Course

Cuisine American, Caribbean

Keyword mac and cheese, oxtail, pot pie

Prep Time 1 day day

Cook Time 3 hours hours

Servings 6

Author kingcooks

Equipment

• 6-8 8 oz ramekins

Ingredients

Oxtail

• 4-5 lbs of oxtails
• 1 cups bell peppers chopped
• 1/2 cup red onion chopped
• 1/2 cup green onion chopped
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 tbsp oregano dried
• 1 tbsp all spice powder
• 7-8 sprigs of thyme tied together
• 2 tbsp browning
• 2 tbsp ketchup optional
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp canola oil

Mac & Cheese

• 8 oz elbow macaroni cooked
• 4 cups half and half
• 1 cup mild cheddar cheese shredded (plus more for topping)
• 1 cup Munster cheese shredded
• 4 tbsp flour
• 4 tbsp butter unsalted
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Oxtail

• In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
• Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
• In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
• Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
• Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
• Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
• Skim off excess oil from the gravy, then stir in the ketchup. Bring to a boil and reduce until thickened.
• Return the shredded oxtail to the pot, mix well, then remove from heat and set aside.

Mac & Cheese

• In a pot over medium heat, melt the butter. Once bubbling slightly, whisk in the flour and cook for 1-2 minutes.
• Slowly pour in the half-and-half, whisking continuously to create a smooth sauce with no lumps.
• Continue whisking until the sauce thickens, about 3-4 minutes. Do not let it come to a boil, as this may cause it to break.
• Season with garlic, salt, and pepper.
• Remove from heat and whisk in the cheddar and Muenster cheese until melted.
• Fold in the cooked macaroni and set aside.

Assemble

• Spoon a layer of shredded oxtail and gravy into the base of each ramekin.
• Sprinkle with shredded cheddar, then top with mac and cheese.
• Finish with another sprinkle of cheddar and place the ramekins on a baking sheet.
• Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.
• Serve immediately and enjoy!

Pair them with a creamy sweet chili sauce, and you’ve got a flavor-packed treat that’s crunchy, creamy, and just the right amount of tangy. Perfect for parties, game days, or whenever you’re craving a fun twist on classic comfort food.

Why You’re Going to Love This Recipe

• Perfectly crispy and creamy: Each bite combines the crunch of golden breading with a luscious, cheesy crab filling.

• Party-ready: Make these ahead of time and fry or air fry them just before serving.

• Versatile cooking options: Whether you prefer deep-frying or air frying, these sticks come out perfectly every time.

• Dipping heaven: The creamy sweet chili sauce adds a sweet, tangy, and slightly spicy kick that pairs beautifully with the filling.

Ingredients

For the Crab Rangoon Filling

A combination of chopped crab delights, cream cheese, shredded mozzarella, green onion, parsley, and seasonings creates the ultimate creamy filling.

For the Breading

Seasoned panko breadcrumbs add the perfect crunch.

For the Egg Wash

The egg wash ensures the breadcrumbs adhere firmly to each stick.

For the Creamy Sweet Chili Sauce

A tangy, creamy blend of sweet chili sauce, mayo, and soy sauce makes the ideal dipping sauce.

Instructions

Make the Crab Rangoon Filling

1. In a large bowl, mix all the filling ingredients until thoroughly combined.

2. Spread the mixture evenly on a parchment-lined sheet pan.

3. Freeze for at least two hours, or until firm enough to cut into sticks.

Make the Sweet Chili Sauce

1. Stir together all sauce ingredients until smooth.

2. Cover and refrigerate until ready to serve.

Bread the Mozzarella Sticks

1. In one bowl, mix the breadcrumbs with seasonings. In another, whisk the egg wash ingredients.

2. Once the filling is firm, cut it into sticks.

3. Dip each stick into the egg wash, coat with breadcrumbs, repeat the egg wash, and finish with a final breadcrumb coating.

Deep Fry Instructions

1. Heat oil to 350°F in a large pot.

2. Fry the sticks in batches for 4–5 minutes, or until golden brown and crispy.

3. Serve immediately with the sweet chili sauce.

Air Fryer Instructions

1. Preheat the air fryer to 375°F.

2. Spray the breaded sticks lightly with cooking oil.

3. Air fry in a single layer for 8–10 minutes, flipping halfway through, until crispy and golden.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to retain crispiness.

• Freeze: After breading, place the sticks on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months.

• Cook from frozen: Deep fry for 6–7 minutes or air fry at 375°F for 10–12 minutes, flipping halfway through.

These Crab Rangoon Mozzarella Sticks are a guaranteed crowd-pleaser! Crispy, cheesy, and filled with savory crab goodness, they’ll leave everyone reaching for more. Whether you deep fry, air fry, or prep them ahead, one thing’s for sure—these sticks won’t last long!

There’s something magical about the combination of crispy fried chicken and buttery biscuits. These Chicken Biscuit take it to the next level with a generous drizzle of whipped honey butter. Whether you’re making these for brunch, lunch, or dinner, the combination of tender chicken, fluffy biscuits, and sweet-savory honey butter will have everyone asking for seconds.

Why You’re Going to Love This Recipe

• Perfect for Comfort Food Cravings: If you’re craving something indulgent and comforting, these chicken biscuits hit the spot. The crispy, golden chicken pairs beautifully with a soft, buttery biscuit, and the whipped honey butter adds an irresistible sweetness.
• Easy to Make Ahead: You can marinate the chicken and prep the honey butter in advance, making this recipe perfect for busy days or weekend gatherings.
• Versatile & Customizable: Use your favorite biscuit recipe or even store-bought ones in a pinch. You can also adjust the spices in the marinade and batter to suit your taste!

How to Make Chicken Biscuits

1. Marinate the Chicken: The secret to juicy, flavorful chicken starts with the marinade. A mix of buttermilk, pickle juice, and a few simple spices infuses the chicken with flavor and keeps it incredibly tender.
2. Whip Up the Honey Butter: This honey butter is a game-changer! Whipped until light and fluffy, it’s the perfect balance of sweet and savory with a touch of garlic and onion.
3. Prepare the Crispy Batter: The combination of flour, cornstarch, and spices gives the chicken its signature crispiness. Each piece is dredged in the mixture, ensuring a crunchy bite in every mouthful.
4. Fry the Chicken: Once the chicken is marinated and coated, fry until golden brown and perfectly crispy. The key is to fry in batches to avoid overcrowding the pot.
5. Assemble the Biscuits (recipe): Start with a toasted biscuit, add a piece of crispy chicken, and slather it with that luscious honey butter. Crown it with the top half of the biscuit, and you’re ready to savor every bite.

Storage and Leftovers

If you have leftovers (though that’s unlikely!), store the chicken and biscuits separately in airtight containers. The chicken will stay crispy if reheated in an oven or air fryer. The whipped honey butter can be stored in the fridge and spread on anything from toast to cornbread for a little extra indulgence!

More Recipes You’ll Love

Looking for more delicious recipes to complement your Chicken Biscuits? Here are some crowd-pleasers that are sure to satisfy:

• Watermelon Lemonade – A refreshing and satisfy beverage that pair fresh watermelon, mint, cucumber and freshly squeezed lemon juice.
• Peaches and Cream Lemonade – Rich and delicious twist that brings together two southern classics.

Enjoy these Chicken Biscuits alongside these delicious recipes for the ultimate comfort food feast!

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Crispy Chicken Biscuit with Whipped Honey Butter

These Chicken Biscuits are everything you love about comfort food—crispy, tender fried chicken hugged by a fluffy, buttery biscuit and topped with a whipped honey butter that’s just the right mix of sweet and savory. The chicken is marinated to perfection and coated in a crispy batter that makes each bite irresistible. Whether for brunch or a satisfying dinner, this recipe is sure to become a family favorite!

Servings 6

Author kingcooks

Ingredients

• 5-6 biscuits
• Vegetable oil for frying

Chicken Marinade

• 3-4 lbs chicken thighs boneless skinless
• 2 cups buttermilk
• 2 tbsp pickle juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp paprika

Crispy Batter

• 2 cups flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 paprika

Whipped honey butter

• 1 cup honey
• 2 tbsp unsalted butter softened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pepper
• 1/2 tsp salt

Instructions

Whipped Honey Butter

• In a bowl or stand mixer, add all the ingredients listed under “Whipped Honey Butter.”
• Start off slow and gradually increase the speed until you reach the highest level.
• Allow to mix for 6-8 minutes on high speed until it turns a light golden color.
• Once achieved, set aside.

Chicken Marinade

• In a large bowl, add all the ingredients listed under “Chicken Marinade.”
• Mix thoroughly and set aside at least 30 minutes to marinate.

Crispy Batter

• In a large bowl add all the ingredients listed under “Crispy Batter.” Whisk until fully incorporated and set aside.

Assemble

• Heat a pot of large pot of oil to 350F.
• Once the chicken is marinaded, working in batches, add to the crispy batter and dredge until each piece is fully coated.
• Transfer to a baking tray for 5-6 minutes to allow the coating to adhere to the chicken.
• Gently add the coated chicken pieces to the hot oil and fry for 6-8 minutes or until golden brown and has an internal temperature of 165F.
• Once cooked, add the chicken to the bottom half of a toasted biscuit (recipe here).
• Then, add a good amount of the whipped honey butter on top. Finally crown with the top toasted half of the biscuit and enjoy!

Why You’re Going to Love This Recipe

• Golden Perfection: This cornbread bakes up with a beautiful golden hue, soft on the inside with a slightly crisp edge.
• Sweet & Savory Balance: The combination of honey and buttermilk gives a subtle sweetness that pairs well with savory dishes.
• Simple to Make: With pantry staples and a few easy steps, you’ll have fresh cornbread on the table in no time.

Ingredients

• Dry Ingredients: A blend of flour, cornmeal, baking powder, and baking soda gives this cornbread its tender crumb.
• Wet Ingredients: Buttermilk, honey, butter, and eggs create a rich, moist texture.
• Garnish: Melted butter and honey are the perfect finishing touches to this cornbread.

How to Make Golden Sweet Cornbread (video)

1. Preheat the Oven: Get your oven ready by preheating it to 375°F.
2. Mix the Dry Ingredients: In one bowl, whisk together the dry ingredients until fully combined.
3. Prepare the Wet Ingredients: In a separate, larger bowl, mix all the wet ingredients.
4. Combine: Gently fold the dry ingredients into the wet mixture until everything is just combined. Don’t overmix!
5. Bake: Pour the batter into a greased square pan and bake for about 30 minutes, or until golden brown.
6. Finish & Serve: Once out of the oven, brush the top with melted butter and serve with extra honey.

Storage Tips

• At Room Temperature: Store in an airtight container for up to two days.
• In the Fridge: For longer storage, keep the cornbread in the fridge for up to a week.
• Freezing: Wrap tightly and freeze for up to three months. Reheat in the oven for a freshly baked feel.

What to Serve with Golden Sweet Cornbread

This versatile cornbread goes beautifully with a variety of dishes. Try it alongside these recommended recipes!

• Teriyaki Chicken: This crispy and juicy chicken, glazed with a savory-sweet sauce, pairs perfectly with the rich cornbread for a satisfying meal.
• Buttermilk Biscuits: Serve both breads together for a classic Southern spread that will wow any crowd.
• Chinese Takeout Wings: The bold flavors of these wings contrast beautifully with the sweet, tender crumb of the cornbread.

Enjoy the comforting flavors of this Golden Sweet Cornbread and feel free to experiment with savory or sweet pairings for any occasion!

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Golden Sweet Cornbread

There’s nothing quite like a slice of warm, Golden Sweet Cornbread fresh from the oven. This recipe brings together the perfect blend of sweetness and richness, with a golden, tender crumb that melts in your mouth. Buttermilk and honey infuse every bite with a soft, luscious flavor, while the melted butter adds a luxurious touch. Whether you’re pairing it with a savory meal or enjoying it on its own with a drizzle of honey, this cornbread is pure comfort.

Course Breakfast, brunch, Side Dish

Cuisine American

Keyword bread, cornbread, honey

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 9 servings

Author kingcooks

Equipment

• 8×8 or 9×9 square pan

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup cornmeal
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients

• 1 cup buttermilk
• 3/4 cup sugar
• 1/2 cup unsalted butter melted
• 1/4 cup whole milk
• 1/4 cup dark brown sugar
• 1/4 cup honey
• 1/4 cup vegetable oil
• 2 large eggs

Garnish

• Butter melted
• Honey optional

Instructions

Dry Ingredients

• In a medium-sized bowl, add all ingredients listed under “Dry Ingredients.” Whisk until fully combined and set aside.

Wet Ingredients

• In a large bowl, add all ingredients listed under “Wet Ingredients.” Whisk until everything is incorporated.

Assemble

• Preheat your oven to 375°F.
• Add the dry ingredients to the large bowl with the incorporated wet ingredients. Gently fold the dry ingredients until fully combined.
• Pour the mixture into an 8×8 or 9×9 square pan and spread it out evenly.
• Place the pan on the center rack of your oven and bake for 30 minutes, or until the top is light golden brown and cooked through. If you’re unsure, pierce the center with a toothpick—if it comes out with moist crumbs, it’s ready.
• As soon as it comes out of the oven, brush on melted butter.
• Serve with pats of butter and honey. Enjoy!

Why You’re Going to Love These Buttermilk Biscuits

• Tender and Flaky: These biscuits have that melt-in-your-mouth texture with buttery layers that pull apart effortlessly.
• Simple Ingredients: No need for complicated ingredients—just pantry staples like flour, butter, and buttermilk.
• Perfect for Any Meal: Whether you’re serving them with breakfast, alongside dinner, or as a savory snack, they’re the perfect versatile treat.
• Foolproof Recipe: With clear steps and a few simple tips, you’ll achieve perfect biscuits every time, even if you’re new to baking.

Ingredients

• All-purpose flour, plus more for the work surface
• Cold buttermilk
• Frozen unsalted butter
• Baking powder
• Sugar
• Salt
• Baking soda

Garnish:

• Butter
• Honey

How to Make Buttermilk Biscuits

1. Preheat the Oven: Set your oven to 425°F and line a baking tray or dish with butter.
2. Prepare the Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.
3. Add the Butter: Shred frozen butter using a box grater or food processor. Add the shredded butter to the flour mixture and use a fork to cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. Incorporate the Buttermilk: Create a well in the center of the mixture, then pour in the cold buttermilk. Gently fold everything together until it forms a shaggy, sticky dough.
5. Bring the Dough Together: Turn the dough onto a floured surface and gently bring it together with your hands. Flatten and fold the dough over itself a few times, adding more flour if necessary to prevent sticking.
6. Cut the Biscuits: Roll the dough to about ½ inch thick. Use a biscuit cutter or cup to cut out the biscuits by pressing straight down—don’t twist, or the biscuits won’t rise as well. Continue until you’ve used up all the dough.
7. Bake to Golden Perfection: Place the biscuits on the buttered baking tray so that they’re just slightly touching. Bake for 12-14 minutes, or until the tops are golden brown.
8. Finish and Serve: Once out of the oven, brush the tops with melted butter and serve with honey on the side. Enjoy!

Notes

• Keep Everything Cold: To achieve the perfect flaky texture, it’s essential to keep your ingredients cold. Cold butter creates steam when baked, forming those irresistible layers. Shred frozen butter directly into the flour mixture, and don’t overwork the dough—this helps prevent the butter from warming up too quickly. You can even chill the dough again before baking if needed!
• Storage Instructions: These biscuits are best served fresh out of the oven, but you can store them in an airtight container at room temperature for up to 2 days. To keep them longer, store in the fridge for up to a week or freeze for up to 3 months. Reheat in the oven to bring back that fresh-baked texture.

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Buttermilk Biscuits

There’s nothing quite like the irresistible aroma of freshly baked buttermilk biscuits. These tender, flaky, and buttery biscuits are perfect for any meal—from breakfast to dinner. With a simple combination of cold buttermilk and frozen butter, you’ll achieve those signature layers that make every bite heavenly. Serve them warm, slathered in butter and honey, and watch as they disappear from the table in an instant!

Course Breakfast, brunch

Cuisine American

Keyword biscuits

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Servings 6 Biscuits

Author kingcooks

Ingredients

• 2 cups all-purpose flour plus more for the work surface
• 1 cup cold buttermilk
• 1 stick frozen unsalted butter
• 1 tbsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp baking soda

Garnish

• Butter
• Honey

Instructions

• Preheat the oven to 425°F.
• In a bowl, combine the flour, baking powder, sugar, salt, and baking soda. Whisk together until fully combined.
• Using a box grater or food processor, shred the butter into small pieces.
• Add the shredded butter to the flour mixture. Use a fork to cut the butter into the mixture until coarse crumbs form.
• Make a well in the center and pour in the cold buttermilk.
• Gently fold everything together until you get a wet, shaggy dough. It should start to form into a sticky ball.
• Transfer the dough to a floured working surface and gently bring the dough together.
• Flatten the dough out and fold it over itself a few times. Add more flour if the dough is too sticky.
• After folding a couple of times, roll the dough out into an even ½-inch thick sheet.
• Using a biscuit cutter or a cup with straight edges, push straight down into the dough without twisting. Repeat until all the dough is used.
• Transfer the biscuits to a butter-lined baking tray or dish. Space them out, but ensure they touch slightly.
• Place in the preheated oven and bake for 12-14 minutes, or until the tops are golden brown.
• Once baked, brush with melted butter.
• Serve immediately with a side of butter and honey. Enjoy!

Why You’ll Love This Recipe

Irresistible Flavor Combination: The blend of creamy cheese, aromatic garlic, and fresh herbs creates a flavor profile that’s both comforting and sophisticated. The golden, flaky croissant adds the perfect crispy texture, making each bite a delightful experience.

Perfect for Any Occasion: Whether you’re hosting a brunch, looking for a unique appetizer, or simply craving a delicious snack, these cheesy garlic croissants are versatile enough to fit any occasion. They’re sure to impress guests and satisfy your own cravings.

Easy and Quick to Make: Despite their gourmet appearance and taste, these croissants are surprisingly easy to make. With simple ingredients and straightforward steps, you can whip up a batch in no time, making them perfect for busy lifestyles.

Crowd-Pleaser: Who can resist the combination of cheese and garlic? These croissants are a guaranteed hit with both kids and adults, making them a great addition to any meal or gathering.

Works with Store-Bought Croissants: You don’t need to make croissants from scratch to enjoy this recipe. Using store-bought croissants saves time and effort, allowing you to focus on the delicious filling and buttery topping.

Ingredients:

4-6 Croissants

Garlic Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/2 cup mozzarella cheese, shredded
• 2 tbsp green onion, diced
• 1 tbsp parsley, chopped
• 1 tsp garlic, minced
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Garlic Butter:

• 1/2 cup unsalted butter, softened
• 1 tbsp parsley, chopped
• 1 tsp garlic, minced
• 1/2 tsp salt

Garnish:

• 1/4 cup parmesan cheese, grated

Instructions:

1. Prepare the Garlic Butter: To start, we’ll make the garlic butter that will add a rich, savory flavor to our croissants. In a small bowl, mix together the softened unsalted butter, chopped parsley, minced garlic, and salt. Stir until all the ingredients are well combined and set this mixture aside.

2. Make the Garlic Cream Cheese Filling: Next, let’s prepare the creamy, cheesy filling. In a medium bowl, add the softened cream cheese, shredded mozzarella, diced green onion, chopped parsley, minced garlic, onion powder, salt, black pepper, and sugar. Mix thoroughly until well combined. Once mixed, transfer the filling to a piping bag. TIP: No piping bag? No problem! Simply transfer the mixture to a ziplock plastic bag and cut the tip off one corner.

3. Prep the Croissants: Take your croissants and make 4-5 shallow cuts through each one, being careful not to cut all the way through. These cuts will hold the delicious filling.

4. Fill the Croissants: Using your piping bag (or ziplock bag), fill the cuts in each croissant with the garlic cream cheese filling. Be generous, as this filling is what makes these croissants irresistible.

5. Add the Garlic Butter: Brush the garlic butter generously over the top of each croissant. Sprinkle some grated parmesan cheese over the top to add a delightful cheesy crust.

6. Bake to Perfection: Place the filled and buttered croissants on the middle rack of a preheated oven at 350°F. Bake for 10-12 minutes, or until the filling is melted and the tops are golden brown.

7. Finish and Serve: Once baked, brush on the remaining garlic butter and sprinkle a bit more parmesan cheese for good measure. Serve these croissants warm and enjoy every bite of this cheesy, garlicky delight!

These Cheesy Garlic Croissants are perfect for breakfast, brunch, or even as a delicious snack. The combination of garlic, cheese, and buttery croissants is simply irresistible. Whether you’re making them for a special occasion or just because, they’re sure to bring a smile to anyone’s face. Give them a try and let yourself be whisked away to a place of pure culinary bliss!

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Cheesy Garlic Croissants

I’m willing to bet you’ve never had croissants like this before. Golden, flaky crispy crust stuffed with a smooth and creamy cheese filling with herbs and spices. This combination is one you never thought you would need in your life. Every bite of these cheesy garlic croissants transfers you to a place of pure bliss and satisfaction.

Course Appetizer, brunch, Snack

Cuisine American

Keyword bread, croissants, garlic bread

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

• 4-6 croissants

Garlic Cream Cheese Filling

• 8 oz cream cheese softened
• 1/2 cup mozzarella cheese shredded
• 2 tbsp green onion diced
• 1 tbsp parsley chopped
• 1 tsp garlic minced
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 black pepper
• 1/4 tsp sugar

Garlic Butter

• 1/2 cup unsalted butter softened
• 1 tbsp parsley chopped
• 1 tsp garlic minced
• 1/2 tsp salt

Garnish

• 1/4 parmesan cheese grated

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Garlic Cream Cheese Filling

• In a bowl add all the ingredients listed under “Garlic Cream Cheese Filling” and mix thoroughly until well combined.
• Once thoroughly mixed, 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 of one end.

Assemble

• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the cuts with the garlic cream cheese filling to the best of your ability.
• Brush on the garlic butter, sprinkle on some parmesan cheese and place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the filling is melted and the tops are golden brown.
• Once baked, topped with remaining garlic butter and some parmesan cheese.
• Serve while warm and enjoy!

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