Chicken Tenders You’ll Never Forget

Golden, crispy, and dripping in creamy garlic parmesan sauce…These tenders are here to steal the show. Each piece is marinated for maximum juiciness, dredged in a perfectly seasoned breading, then fried to perfection and finished with a silky garlic parm drizzle that clings in all the right ways. Whether you’re making them for game day, dinner, or a late-night craving, these tenders deliver indulgence you’ll be thinking about long after the last bite.

Why You’re Going to Love This Recipe

• Flavor on flavor – Buttermilk, mustard, herbs, and warm spices give the chicken real depth before it even hits the fryer.
• Crispy, golden perfection – The seasoned flour breading locks in the juices and delivers that perfect crunch.
• That garlic parm drizzle – Creamy, cheesy, and loaded with garlic, this sauce takes everything over the top.
• Great for sharing (or not) – Make a platter for a crowd or hoard them for yourself, no judgment here.
• Versatile and addictive – Serve them over fries, stuff them in a sandwich, or eat them straight off the plate.

Ingredients You’ll Need

For the Chicken Marinade
Buttermilk, yellow mustard, garlic paste or powder, ground thyme, onion powder, ground ginger, celery salt, salt, pepper, paprika, chicken tenders

For the Crispy Breading
Flour, ground thyme, onion powder, ground ginger, pepper, paprika, celery salt, salt

For the Creamy Garlic Parm Sauce
Heavy cream, grated parmesan cheese, unsalted butter, garlic, onion powder, salt, pepper

For Frying
Canola oil

Garnish
Fresh chopped parsley, grated parmesan cheese

How to Make It (WATCH HERE)

Marinate the Chicken
In a large bowl, combine all marinade ingredients and mix well. Add the chicken tenders and let them soak up all that flavor for at least an hour or overnight if you’ve got the time.

Make the Crispy Breading
In another bowl, whisk together the dry ingredients until evenly combined. Set aside.

Make the Garlic Parm Sauce
Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Whisk in the cream, then season with onion powder, salt, and pepper. Let it simmer until thickened, then stir in the parmesan until melted and smooth. Set aside to cool slightly, it’ll thicken even more as it rests.

Fry the Tenders
Heat a deep pot of canola oil to 350°F. Dredge the marinated tenders in the breading, pressing gently to adhere. Shake off any excess and fry in batches until golden and crisp, and the chicken is fully cooked through.

Assemble and Serve
Once all the tenders are fried, arrange them on a platter, drizzle generously with that garlic parm sauce, and finish with a sprinkle of fresh parsley and a little extra grated parmesan. Serve immediately while they’re hot and the sauce is warm and dreamy.

How to Store & Reheat

To Store: Keep leftover chicken tenders in an airtight container in the fridge for up to 3 days. Store the sauce separately if possible.

To Reheat: Pop the tenders in a 375°F oven or air fryer until hot and crispy again. Gently reheat the sauce on the stovetop or microwave, stirring frequently to bring it back to life.

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Crispy Garlic Parm Chicken Tenders

If you’re craving the ultimate comfort food, these Garlic Parm Chicken Tenders will hit the spot. Juicy chicken tenders are marinated in a flavorful buttermilk blend, coated in a perfectly seasoned crispy breading, and fried until golden and irresistible. But what really sets them apart is the rich, creamy garlic parmesan sauce drizzled over the top, adding a luscious layer of flavor in every bite. Whether you’re making them for a crowd or treating yourself, these tenders are pure, indulgent satisfaction.

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying

Chicken Marinade

• 1 1/2-2 lbs chicken tenders
• 1 cup buttermilk
• 1 tbsp yellow mustard
• 1 tsp garlic paste or powder
• 1/2 tsp ground thyme
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Creamy Garlic Parm Sauce

• 2 cups heavy cream
• 1/2 cup parmesan cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Garnish

• Parsley freshly chopped
• Parmesan cheese grated

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Creamy Garlic Parm Sauce

• Add butter to a sauce pan over medium heat.
• Once melted add garlic and cook until fragrant, about 1-2 minutes.
• Whisk in heavy cream and season with onion powder, salt and pepper.
• Continue whisking until the sauce is thick and can coat the back of a spoon. This should take 4-5 minutes.
• Once thickened, mix in grated parmesan cheese and set aside.

Assemble

• Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
• Now that all the tenders are cooked, drizzle with the creamy garlic parm sauce. Top with freshly chopped parsley and enjoy!

A Recipe That’s Too Good to Share

If you’ve ever dreamed of combining the elegance of crab dip with the indulgence of fried mozzarella, welcome to your new obsession. These Jumbo Lump Crab Mozzarella Sticks are cheesy, savory, and absolutely decadent. A creamy blend of lump and claw crab meat is folded into softened cream cheese, seasoned to perfection, and loaded with gooey mozzarella. Each piece is double dredged in crispy panko, then fried until golden and irresistible. The inside? Silky, melty, and packed with flavor. Dip them in a tangy homemade remoulade and prepare to be ruined for regular mozzarella sticks forever.

Why You’re Going to Love This Recipe

• Combines two crowd favorites into one crave-worthy bite
• Uses both lump and claw crab for incredible texture and flavor
• Cream cheese and mozzarella create an ultra-luxurious filling
• Double breaded for that satisfying crunch with every bite
• Easy to prep ahead and fry fresh when ready to serve
• Pairs perfectly with a creamy, zesty remoulade sauce

Jumbo Lump Crab Filling (WATCH HERE)

In a bowl, mix together the cream cheese, shredded mozzarella, cubed mozzarella, shallots, red bell pepper, parsley, chives, Worcestershire sauce, garlic, Old Bay, and black pepper. Once fully combined, gently fold in the lump crab meat so it stays intact.

Spread the mixture onto a parchment-lined sheet pan and press it into an even layer. Freeze for at least two hours until firm enough to slice cleanly.

Remoulade Sauce
While the filling chills, combine all the ingredients for the remoulade sauce in a bowl. Stir well and set aside. This sauce gets better as it sits, so feel free to make it ahead.

Seasoned Breadcrumbs
Mix panko breadcrumbs with salt and black pepper in a shallow dish and set aside.

Egg Wash
In a separate bowl, whisk together the eggs and water until smooth.

Assemble
Once the crab filling is firm, slice it into equal pieces. Working one at a time, dip each piece into the egg wash, then the breadcrumbs, back into the egg wash, and again into the breadcrumbs for a double coating. Press the breadcrumbs firmly onto each piece so they adhere well.

Heat oil and fry the crab sticks in batches until golden brown and crispy on the outside. Drain briefly on paper towels and serve hot with the remoulade sauce.

Tips for Success

• Make sure the crab filling is completely frozen before cutting for clean edges
• Use a sharp knife or bench scraper for slicing the filling into sticks
• Double coating helps keep the filling from leaking while frying

Storage and Reheating
You can freeze the breaded crab sticks in a single layer on a tray, then transfer them to a freezer-safe bag or container. When you’re ready to fry, you can cook them straight from frozen.

To fry from frozen: deep fry for five to six minutes until golden brown and hot in the center.

Leftovers can be stored in the fridge for up to two days. Reheat in an air fryer or oven until warmed through and crisp again.

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Jumbo Lump Crab Mozzarella Sticks

If crab cakes and mozzarella sticks had a baby, this would be it. These Jumbo Lump Crab Mozzarella Sticks are stuffed with a rich, creamy blend of crab, herbs, and melty mozzarella, then double breaded for the ultimate golden crunch. Every bite gives you the delicate sweetness of fresh crab with a gooey cheese pull that hits all the right notes. Served hot and crispy with a tangy remoulade on the side, they’re perfect for parties, date nights, or whenever you’re in the mood to impress. Make a batch, fry them up, and watch them disappear.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword air fryer, crab, crab cakes, mozzarella sticks

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Servings 12

Author kingcooks

Ingredients

• Canola oil for frying

Jumbo Lump Crab Filling

• 16 oz cream cheese softened
• 8 oz lump crab meat
• 4 oz claw crab meat
• 1 1/2 cups mozzarella shredded
• 1/4 cup mozzarella cubed
• 1/4 cup shallot minced
• 1/4 cup red bell pepper minced
• 1 tbsp parsley freshly chopped
• 1 tbsp chives minced
• 1 tsp Worcestershire sauce
• 1 tsp garlic paste or minced
• 1 tsp Old Bay seasoning
• 1 tsp black pepper

Seasoned Breadcrumbs

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

Egg Wash

• 2 large eggs
• 2 tbsp water

Remoulade Sauce

• 1/2 cup mayo
• 1 tsp parsley freshly chopped
• 1 tsp chives freshly chopped
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp lemon juice
• 1/2 tsp Old Bay
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper optional

Instructions

Jumbo Lump Crab Filling

• In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
• Once combined, gently fold in the lump crab meat.
• 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.

Remoulade Sauce

• Mix together all ingredients listed under “Remoulade Sauce” and set aside.

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

• Heat a large pot of canola oil to 350F.
• Once the crab filling is firm, cut into equal pieces. You should get 6 large pieces or 12 medium sized 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 remoulade sauce 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!

Flaky, buttery croissants embrace the crisp perfection of golden-fried chicken, a luscious homemade Caesar dressing, and a crunchy panko topping in this indulgent Chicken Caesar Salad Croissant. Every bite is an irresistible mix of creamy, crispy, and savory flavors, making it a must-try for brunch, lunch, or a satisfying dinner.

Chicken Caesar, The Only Way!

Why You’re Going to Love This Recipe

• Flaky, Buttery Croissants – A luxurious upgrade from regular bread, adding rich, buttery flavor to every bite.
• Crispy, Juicy Chicken – Marinated and fried to golden perfection, delivering maximum crunch and tenderness.
• Homemade Caesar Dressing – Bold, creamy, and packed with umami, elevating the classic salad flavors.
• Crunchy Panko Topping – Lightly toasted for an extra layer of crispy texture.
• Perfectly Balanced Flavors – A delicious mix of savory, tangy, creamy, and crunchy in every bite.

Ingredients You’ll Need

• Croissants – Buttery and flaky, the perfect base.
• Romaine Lettuce – Fresh and crisp, ideal for the salad.
• Parmesan Cheese – Adds a rich, nutty depth of flavor.
• Canola Oil – For frying the chicken to crispy perfection.

For the Chicken Marinade

• Chicken thighs, egg, and a blend of seasonings create a flavorful base.
• A mix of flour and cornstarch ensures an ultra-crispy coating.
• Soy sauce and sesame oil add a savory depth.

For the Caesar Dressing

• A rich blend of egg, olive oil, Parmesan, anchovies, garlic, and seasonings for a bold, creamy dressing.

For the Toasted Panko

• Light, crispy breadcrumbs toasted in butter for a crunchy finish.

How to Make It (VIDEO)

Marinate the Chicken

In a large bowl, mix all the marinade ingredients until fully combined. Coat each piece of chicken in the light batter and let it marinate for at least 20 minutes.

Toast the Panko

Melt butter in a pan over medium-low heat. Add the panko and a pinch of salt, stirring continuously until golden brown. Set aside.

Make the Caesar Dressing

Blend all the dressing ingredients until smooth and creamy. Season with salt to taste and set aside.

Fry the Chicken

Heat oil in a large pot to 350°F. Carefully add the marinated chicken pieces and fry until golden and crispy. Transfer to a wire rack.

Assemble the Sandwiches

In a bowl, toss the chopped romaine with Caesar dressing, toasted panko, and shaved Parmesan.

Spread a generous layer of Caesar dressing on the toasted bottom halves of the croissants. Place a crispy chicken thigh on each, followed by the dressed Caesar salad, extra Parmesan, and more dressing. Finish with the top halves of the croissants.

Serve immediately and enjoy!

How to Store & Reheat

• Storage – Store leftover chicken in an airtight container in the fridge. Keep croissants and salad separate to maintain freshness.
• Reheating – Reheat the chicken in an oven or air fryer until crispy. Assemble fresh for the best experience.

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Crispy Chicken Caesar Sandwich

Flaky, buttery croissants meet the crisp, savory goodness of a classic Chicken Caesar Salad in this indulgent sandwich. Each bite delivers layers of flavor—perfectly seasoned, golden-fried chicken, a rich and tangy homemade Caesar dressing, and crunchy toasted panko for extra texture. Finished with a shower of shaved Parmesan and tucked into a warm, toasty croissant, this is the ultimate upgrade to a beloved classic. Whether for brunch, lunch, or a casual dinner, this Chicken Caesar Salad Croissant is pure comfort with a gourmet touch.

Course chicken, Main Course, sandwiches

Cuisine American

Keyword avocado ranch dressing, caesar, crispy chicken, croissants, salad

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author kingcooks

Equipment

• immersion blender

Ingredients

• 4 croissants toasted
• 3 cups romaine lettuce chopped
• 1/2 cup Parmesan cheese shaved
• Canola oil for frying

Chicken Marinade

• 4-5 chicken thighs boneless skinless
• 1 large egg
• 2 tbsp flour
• 3 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp garlic minced or paste
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Caesar Dressing

• 1 large egg
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese shaved
• 2 tbsp lemon juice freshly squeezed
• 3 anchovy fillets
• 1 tbsp garlic minced
• 1 tsp dijon mustard
• 1 tsp red wine vinegar
• 1/2 tsp worcestershire sauce
• 1/2 tsp pepper
• Salt to taste

Toasted Panko Breadcrumbs

• 1 cup panko breadcrumbs
• 4 tbsp unsalted butter
• Pinch of salt

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade” and mix until fully combined.
• Once each piece of chicken is coated in a light batter, set aside to marinate for at least 20 minutes.

Toasted Panko Breadcrumbs

• In a pan over medium-low heat, melt the butter.
• Once melted, add the panko breadcrumbs and a pinch of salt.
• Stir continuously, moving the breadcrumbs around until they turn golden brown, about 3-4 minutes. Once golden, set aside.

Caesar Dressing

• In a blender (or a tall container if using an immersion blender) or food processor, add all ingredients listed under “Caesar Dressing” and blend until smooth.
• Season with salt to taste. Once fully incorporated, set aside.

Assemble

• Heat a large pot of canola oil to 350°F.
• Once the oil is hot, slowly add the marinated chicken pieces and fry until golden brown, about 8-10 minutes.
• Transfer the cooked chicken to a wire rack.
• In a large bowl, combine the chopped romaine lettuce, Caesar dressing, toasted panko breadcrumbs, and shaved Parmesan cheese. Mix until well combined, then set aside.
• Spread a generous layer of Caesar dressing on the toasted bottom halves of the croissants.
• Place a crispy chicken thigh on each, followed by a generous portion of Caesar salad, more Parmesan cheese, and extra dressing.
• Finish with the toasted croissant tops.
• Serve immediately and enjoy!

Crispy Fish Stick Sushi Rolls
Sushi night just got an easy and delicious upgrade! These crispy fish stick sushi rolls combine the crunch of golden fish sticks with creamy avocado, fresh cucumber, and perfectly seasoned sushi rice. Wrapped in nori and finished with a crispy toasted panko coating, they bring together the best textures and flavors in every bite. No sushi mat required—just simple ingredients and a few easy steps to a fun and flavorful dish you’ll love!

Why You’re Going to Love This Recipe

• Crispy, golden fish sticks add an irresistible crunch to every bite.
• The sushi tartar sauce brings a creamy, tangy kick that pairs perfectly with the roll.
• A toasted panko coating gives extra texture and a restaurant-quality finish.
• No raw fish required, making it an easy and accessible sushi option.
• Simple ingredients come together to create an elevated, sushi-inspired dish.

Ingredients You’ll Need
For the rolls, you’ll need crispy fish sticks, nori sheets, sushi rice, cucumber, and avocado. The toasted panko adds an extra layer of crunch, and a simple yet flavorful sushi tartar sauce ties everything together.

Let’s Make It!

Prepare the Fish Sticks
Cook the fish sticks according to package instructions until golden and crispy. Air frying at a high temperature ensures they stay crunchy. Set aside.

Make the Toasted Panko
In a pan over medium-low heat, melt butter and stir in panko. Continuously mix until golden brown and fragrant. Remove from heat and let cool.

Whip Up the Sushi Tartar Sauce
In a small bowl, combine mayonnaise, chopped pickles, shallots, dill, soy sauce, salt, and pepper. Stir until well combined, then set aside for serving.

Season the Sushi Rice
Gently mix warm sticky rice with rice vinegar, sugar, and salt until fully incorporated. Allow to cool slightly before assembling.

Assemble the Rolls
Lay a clean kitchen cloth on a flat surface, then top with plastic wrap and a sheet of nori. Spread an even layer of sushi rice onto the nori and carefully flip it over. Place fish sticks, cucumber, and avocado in the center. Using the plastic wrap and kitchen cloth, roll tightly while applying gentle pressure to seal the ingredients together.

Coat with Toasted Panko
Unroll the sushi from the plastic wrap, then spread toasted panko onto the wrap. Roll the sushi over the panko to coat evenly. Reseal with plastic wrap and shape as needed.

Slice and Serve
Cut the sushi rolls into bite-sized pieces and serve with a side of sushi tartar sauce. Enjoy immediately!

Storage and Reheating
These sushi rolls are best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for a few hours. The fish sticks may lose some crispiness over time, so for best results, consume right away. If you need to refresh them, a quick air fryer reheat will bring back some crunch!

This Shrimp Bacon Ranch Crunch Wrap is the ultimate mashup of bold flavors and irresistible textures. Picture this: crispy, golden shrimp wrapped in a warm tortilla, layered with smoky bacon, cool and creamy avocado ranch dressing, crunchy Doritos Cool Ranch chips, and fresh pico de gallo. Every bite delivers a balance of crunch, creaminess, and spice—everything you crave in a handheld masterpiece.

The marinated shrimp fry up to crispy perfection, while the homemade avocado ranch adds a luscious, tangy contrast. And let’s not forget the Cool Ranch Doritos, adding that extra hit of flavor and crunch. Seared until golden brown, this crunch wrap locks in all that goodness, creating a mouthwatering experience in every bite.

Why You’re Going to Love This Recipe

• Crispy, Juicy Shrimp – Marinated in buttermilk and coated in a perfectly seasoned breading for a golden, crunchy bite.
• Smoky Bacon – Because everything’s better with crispy, savory bacon.
• Creamy Avocado Ranch – A cool, tangy dressing that ties everything together.
• Doritos Cool Ranch Chips – Adding that bold, zesty crunch for the ultimate texture.
• Easy to Make at Home – Skip the drive-thru and create this next-level crunch wrap from scratch!

Ingredients

Crunch Wrap

• 2 large tortillas
• 2 small tortillas
• 8–10 Doritos Cool Ranch chips
• 1 cup cooked bacon, chopped
• 1 cup lettuce, shredded

Avocado Ranch Dressing

• Buttermilk
• Avocado
• Sour cream
• Mayo
• Chives
• Dill
• Onion powder
• Garlic powder
• Salt & pepper
• Sugar

Shrimp Marinade

• Large shrimp, cleaned, shelled, and deveined
• Buttermilk
• Garlic powder
• Onion powder
• Salt & pepper
• Paprika

Crispy Breading

• Flour
• Onion powder
• Garlic powder
• Salt & pepper
• Paprika

Pico de Gallo

• Tomato, chopped
• Red onion, chopped
• Jalapeño, chopped
• Lime juice
• Cilantro, chopped
• Salt & pepper

How to Make Shrimp Bacon Ranch Crunch Wrap

Avocado Ranch Dressing

In a blender, add all ingredients listed under “Avocado Ranch Dressing.” Blend until smooth and set aside.

Pico de Gallo

In a bowl, add all ingredients listed under “Pico de Gallo,” and mix until combined. Season with salt and pepper to taste. Set aside.

Shrimp Marinade

In a bowl, add all ingredients listed under “Shrimp Marinade,” and mix thoroughly. Allow to marinate for 15–20 minutes.

Crispy Breading

In a bowl, add all ingredients listed under “Crispy Breading.” Whisk thoroughly and set aside.

Assemble

1. Heat a deep pot of canola oil to 350°F.
2. Dredge the marinated shrimp in the crispy breading until fully coated. Shake off any excess, then gently place in the heated oil.
3. Working in batches, fry for 2–3 minutes until golden brown and cooked through.
4. To a large tortilla, add a layer of crispy shrimp, cooked bacon, avocado ranch dressing, Doritos Cool Ranch chips, pico de gallo, lettuce, and more avocado ranch dressing.
5. Top with a small tortilla, then fold over the edges of the large tortilla to create a seal.
6. Heat a dry pan over medium heat, and toast the crunch wrap on both sides, starting with the seam side first.
7. Once golden brown on both sides, serve immediately with a side of avocado ranch dressing.

Storage & Reheating Tips

• Storage – Wrap leftovers tightly in foil or an airtight container. Store in the fridge for up to 2 days.
• Reheating – To keep it crispy, warm in a skillet over medium heat for a few minutes on each side. Avoid the microwave to prevent sogginess.

This Shrimp Bacon Ranch Crunch Wrap is a must-try for anyone who loves bold flavors and satisfying crunch. Make it tonight, and let me know what you think! Enjoy!

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Shrimp Bacon Ranch Crunch Wrap

This Shrimp Bacon Ranch Crunch Wrap is the ultimate mashup of bold flavors and irresistible textures. Picture this: crispy, golden shrimp wrapped in a warm tortilla, layered with smoky bacon, cool and creamy avocado ranch dressing, crunchy Doritos Cool Ranch chips, and fresh pico de gallo. Every bite delivers a balance of crunch, creaminess, and spice—everything you crave in a handheld masterpiece.The marinated shrimp fry up to crispy perfection, while the homemade avocado ranch adds a luscious, tangy contrast. And let’s not forget the Cool Ranch Doritos, adding that extra hit of flavor and crunch. Seared until golden brown, this crunch wrap locks in all that goodness, creating a mouthwatering experience in every bite.

Course dinner, lunch

Cuisine American, Mexican

Keyword avocado ranch dressing, bacon, crispy shrimp, crunch wrap, ranch

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 2 large tortillas
• 2 small tortillas
• 8-10 Doritos cool ranch chips
• 1 cup cooked bacon chopped
• 1 cup lettuce shredded

Avocado Ranch Dressing

• 1 cup buttermilk
• 1/2 cup avocado
• 1/4 cup sour cream
• 1/4 cup mayo
• 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

Shrimp Marinade

• 1 lbs large shrimp cleaned shelled and deveined
• 1 cup buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

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

Pico De Gallo

• 1/2 cup tomato chopped
• 2 tbsp red onion chopped
• 1 tbsp jalapeño chopped
• 1 tbsp lime juice
• 1 tsp cilantro chopped
• Salt to taste
• Pepper to taste

Instructions

Avocado Ranch Dressing

• In a blender, add all ingredients listed under “Avocado Ranch Dressing.” Blend until smooth and set aside.

Pico de Gallo

• In a bowl, add all ingredients listed under “Pico de Gallo,” and mix until combined. Season with salt and pepper to taste. Set aside.

Shrimp Marinade

• In a bowl, add all ingredients listed under “Shrimp Marinade,” and mix thoroughly. Allow to marinate for 15–20 minutes.

Crispy Breading

• In a bowl, add all ingredients listed under “Crispy Breading.” Whisk thoroughly and set aside.

Assemble

• Heat a deep pot of canola oil to 350°F.
• Dredge the marinated shrimp in the crispy breading until fully coated. Shake off any excess, then gently place in the heated oil.
• Working in batches, fry for 2–3 minutes until golden brown and cooked through.
• To a large tortilla, add a layer of crispy shrimp, cooked bacon, avocado ranch dressing, Doritos Cool Ranch chips, pico de gallo, lettuce, and more avocado ranch dressing.
• Top with a small tortilla, then fold over the edges of the large tortilla to create a seal.
• Heat a dry pan over medium heat, and toast the crunch wrap on both sides, starting with the seam side first. Once golden brown on both sides, serve immediately with a side of avocado ranch dressing.
• Enjoy!

Comfort food doesn’t get much better than this. These Short Rib Chili Pot Pies take rich, slow-braised short rib chili and tuck it beneath a golden, buttery cornbread topping. Each bite is packed with smoky spices, juicy tomatoes, and a trio of hearty Goya beans—kidney, black, and pinto—for a meal that’s as satisfying as it is indulgent. Finished with a brush of honey butter and a sprinkle of cheddar, this dish is the perfect balance of savory and sweet.

Baked in individual ramekins, these pot pies are great for cozy nights in or serving up something special for game day. Whether you’re gathering with friends or simply treating yourself, this recipe will have everyone coming back for seconds.

Why You’re Going to Love This Recipe

• Bold and flavorful – Slow-braised short rib chili is infused with smoky spices and chipotle for deep, rich flavor.
• Perfectly portioned – Individual ramekins make serving easy and elegant.
• Sweet and savory contrast – A touch of honey butter on the cornbread topping balances the smoky, hearty chili.
• Comfort food at its finest – Tender beef, warm spices, and cheesy cornbread come together in the coziest way.
• Pressure cooker option – Save time by making the chili in a pressure cooker!

How to Make Short Rib Chili Pot Pie

Make the Short Rib Chili

1. Season the short rib pieces with salt and pepper.
2. In a pan over medium heat, add oil and sear the short ribs in batches until browned on all sides. Set aside.
3. In the same pan, sauté onions until softened. Stir in tomato paste and cook for a few minutes.
4. Deglaze with red wine, allowing the alcohol to cook off.
5. Stir in beef stock, crushed tomatoes, and chipotle peppers.
6. Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic.
7. Return the seared short rib to the pan, add jalapeños and fresh tomatoes, then cover and let simmer on low until the beef is fall-apart tender.
8. Shred the short rib into smaller pieces, then stir in Goya kidney beans, black beans, pinto beans, and fresh parsley. Simmer for a few more minutes.

Make the Cornbread Topping

1. In a bowl, mix the corn muffin mix with eggs and half and half until combined. Let rest for a few minutes.

Make the Honey Butter

1. In a small bowl, mix butter, honey, and salt until smooth. Set aside.

Assemble & Bake

1. Preheat oven to 400°F.
2. Divide the chili into individual ramekins, then top each with shredded cheddar cheese.
3. Spoon a layer of cornbread batter over the chili.
4. Place ramekins on a baking tray and bake for 15-20 minutes, or until the cornbread is cooked through.
5. Brush the tops with honey butter and serve with sour cream and diced red onion, if desired.

Pressure Cooker Instructions

1. Set the pressure cooker to sauté mode. Heat oil and sear the short ribs until browned. Remove and set aside.
2. Add onions and sauté until softened. Stir in tomato paste and cook for a minute.
3. Deglaze with red wine, then add beef stock, crushed tomatoes, chipotle peppers, chili powder, smoked paprika, oregano, salt, pepper, and garlic.
4. Return the short ribs to the pot, secure the lid, and cook on high pressure for about 40 minutes.
5. Allow natural release, then shred the beef. Stir in Goya kidney beans, black beans, pinto beans, and fresh parsley.
6. Follow the remaining assembly and baking steps as written.

Storage & Reheating

• Refrigerate – Store leftovers in an airtight container for up to 3 days.
• Freeze – The chili can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before assembling.
• Reheat – Warm in a 350°F oven until heated through. If frozen, bake from frozen at 375°F until bubbly and hot.

This Short Rib Chili Pot Pie is everything you crave in a comfort meal—rich, hearty, and irresistibly cozy. Whether you slow-braise it or take the pressure cooker shortcut, this dish is sure to become a staple in your home. Enjoy!

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Short Rib Chili Pot Pie

Comfort food just got a mouthwatering makeover with these Short Rib Chili Pot Pies. Imagine tender, slow-braised short rib chili simmered to perfection with smoky spices, juicy tomatoes, and a trio of hearty Goya beans—kidney, black, and pinto—for a rich, satisfying base. All of this goodness is tucked beneath a fluffy, golden cornbread topping that’s kissed with honey butter for a touch of sweetness. Portioned perfectly in individual ramekins, these pot pies are the ultimate in cozy, feel-good dining. Goya Foods brings unparalleled quality and flavor to the beans, ensuring every bite is as wholesome as it is delicious. Topped with a sprinkle of cheddar cheese and served with a dollop of sour cream, this dish is a true showstopper. Whether you’re warming up on a chilly evening or hosting guest for the big game, this recipe will quickly become a household favorite.

Course brunch, dinner, Main Course

Cuisine American

Keyword chili, pot pie, short ribs

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Servings 8

Author kingcooks

Equipment

• 8-10 ramekins

Ingredients

• 1 1/2 cup mild cheddar shredded
• 1/2 cup sour cream
• 1/4 red onion diced (optional)

Short Rib Chili

• 2-3 lbs beef short rib boneless cut into 1 inch pieces
• 28 oz can crushed tomatoes
• 2 cups beef stock
• 1 cup fresh tomatoes chopped
• 1 cup onion chopped
• 1/2 cup canned Goya Kinney beans drained
• 1/2 cup canned Goya black beans drained
• 1/2 cup canned Goya pinto beans drained
• 1/4 cup red wine
• 1/4 cup tomato paste
• 1/4 cup parsley chopped
• 1-2 chipotle peppers in adobo sauce (optional)
• 1 tbsp garlic paste
• 1 tbsp jalapeño seeded and chopped
• 1 tbsp chili powder
• 1 tsp oregano dried
• 1 tsp smoked paprika
• 1 tsp pepper
• 1/2 tsp salt
• Oil for cooking

Cornbread Topping

• 2 – 8.5 oz package corn muffin mix
• 2 egg
• 2/3 cup half and half

Honey Butter

• 8 tbsp butter
• 1 tsp honey
• 1/4 tsp salt

Instructions

Short Rib Chili

• Season the chunks of boneless short rib with salt and pepper.
• Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
• Allow to sear for 3-4 minutes per side. Once browned, set aside.
• In the same pan, sauté onions for 2-3 minutes until slightly browned.
• Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
• Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
• Stir in beef stock, crushed tomatoes, and chipotle peppers in adobo sauce.
• Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic.
• Stir to combine, then return the seared short rib to the pan.
• Add the chopped jalapeños and freshly chopped tomatoes.
• Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 2-2.5 hours.
• Once the short rib is tender, break it apart into small chunks. Stir in the trio of beans (kidney beans, black beans, and pinto beans) and freshly chopped parsley.
• Let cook for a final 5-10 minutes.

Cornbread Topping

• In a large bowl, add all the ingredients listed under “Cornbread Topping.” Mix thoroughly. Let the batter rest for 2-3 minutes.

Honey Butter

• In a small bowl, add all ingredients listed under “Honey Butter.” Mix thoroughly and set aside.

Assemble

• Preheat oven to 400°F.
• Divide the chili into individual 6 oz ramekins. Add a layer of cheddar cheese, then top with a layer of the cornbread batter.
• Place the ramekins on a baking tray and bake for 15-20 minutes, or until the cornbread is cooked through.
• To check doneness, pierce the center with a toothpick. It should come out with soft crumbs. If not, return to the oven and cook in 5-minute intervals until done.
• Once cooked, brush the tops with honey butter and serve with sour cream.

Get ready to elevate your fried chicken game with this irresistible Lemon Pepper Fried Chicken recipe. Every bite is a journey—a crispy, golden-brown exterior encasing tender, juicy chicken marinated in a tangy, flavor-packed lemon pepper buttermilk blend. The pièce de résistance? A drizzle of whipped lemon pepper hot honey that adds a sweet, zesty heat to every bite.

This recipe is designed to impress, whether you’re cooking for a cozy family dinner or hosting friends who crave bold, unforgettable flavors. Papi’s Lemon Pepper Deluxe Breading brings a vibrant kick, while the homemade hot honey perfectly balances sweet and spicy notes. It’s not just fried chicken—it’s an experience you’ll savor to the very last piece.

Let’s dive into the ultimate recipe that guarantees to turn any meal into an occasion worth celebrating!

Why You’re Going to Love This Recipe

This Lemon Pepper Fried Chicken is everything you want in a comfort food classic with a flavorful twist. Here’s why you’ll savor every bite:

• Bold, Zesty Flavor: Papi’s Lemon Pepper Deluxe Breading delivers a citrusy kick that takes ordinary fried chicken to extraordinary.
• Crispy Perfection: The combination of the marinade and breading creates a golden-brown crust with unbeatable crunch.
• Sweet Heat Finish: Whipped lemon pepper hot honey adds a luxurious balance of sweetness, spice, and zest.

• Versatile Crowd-Pleaser: Perfect for weeknight dinners or special gatherings—this recipe always steals the spotlight.

Ingredients

For the Lemon Pepper Marinade:

• Chicken pieces (thighs, legs, breasts, and wings)
• Buttermilk
• Papi’s Lemon Pepper Deluxe Breading

For the Crispy Breading:

• Papi’s Lemon Pepper Deluxe Breading

For the Lemon Pepper Hot Honey:

• Honey
• Lemon zest
• Fresh cracked black pepper
• Garlic powder
• Onion powder
• Cayenne pepper
• Salt

For Frying:

• Vegetable oil

Instructions

1. Marinate the Chicken: In a large bowl, combine chicken pieces, buttermilk, and Papi’s Lemon Pepper Deluxe Breading. Mix until the chicken is fully coated. Let it marinate for at least 20 minutes or up to 24 hours in the refrigerator.

2. Make the Lemon Pepper Hot Honey: In a stand mixer or bowl, whisk together honey, lemon zest, black pepper, garlic powder, onion powder, cayenne pepper, and salt. Whisk for 8-10 minutes until smooth and light. Set aside.

3. Heat the Oil: In a large pot, heat vegetable oil to 330°F.

4. Coat the Chicken: Dredge the marinated chicken in Papi’s Lemon Pepper Deluxe Breading, ensuring each piece is fully coated. Shake off any excess breading.

5. Fry the Chicken: Fry the chicken in batches, cooking similar pieces together for even cooking:

• Thighs: 14-18 minutes
• Legs: 12-15 minutes
• Breasts and wings: 10-12 minutes

Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.

6. Drizzle and Serve: Once fried, drizzle the chicken with the whipped lemon pepper hot honey. Serve immediately and enjoy! 

Tips for Success

• Marination Matters: For maximum flavor and tenderness, let the chicken marinate overnight.
• Temperature Control: Use a thermometer to monitor the oil temperature for consistent frying results.
• Hot Honey Pro Tip: Whisking the hot honey thoroughly creates a smooth, luxurious texture that’s perfect for drizzling.

Storage Suggestions

If you have leftovers (though it’s unlikely!), store the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10-12 minutes to restore crispiness.

Whether it’s a casual dinner or a weekend indulgence, this Lemon Pepper Fried Chicken will have everyone coming back for seconds. With its bold flavors, irresistible crunch, and sweet-spicy finish, it’s bound to become a favorite in your kitchen!

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Juicy Lemon Pepper Fried Chicken

Crispy, juicy, and packed with zesty flavor, this Lemon Pepper Fried Chicken is a game-changer. Marinated in a tangy buttermilk blend and coated in Papi’s Lemon Pepper Deluxe Breading, each bite delivers bold, vibrant seasoning and perfect crunch. Finished with a drizzle of whipped lemon pepper hot honey, it’s fried chicken like you’ve never had before!

Course chicken, dinner, Main Course

Cuisine American

Keyword fried chicken, hot honey, lemon pepper

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Author kingcooks

Ingredients

• Vegetable oil for frying

Lemon Pepper Marinade

• 3-4 lbs bone in chicken pieces thighs legs breast and wings
• 2 1/2 cups buttermilk
• 1/4 cup Papi’s Lemon Pepper Deluxe Breading

Crispy Breading

• 2 cups Papi’s Lemon Pepper Deluxe Breading

Lemon Pepper Hot Honey

• 1 cup honey
• 1 tbsp lemon zest
• 1 tsp black pepper fresh cracked
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 tsp salt

Instructions

Lemon Pepper Marinade

• In a large bowl, add all ingredients listed under “Lemon Pepper Marinade” and mix until the chicken pieces are fully coated. Set aside to marinate at least 20 minutes of 24 hours in the fridge.

Lemon Pepper Hot Honey

• In a stand mixer or bowl add all ingredients listed under “Lemon Pepper Hot Honey.” Using the whisk attachment, whisk for 8-10 minutes until the mixture is fully incorporated and gains a smooth and light texture. Set aside.

Assemble

• Heat a large pot of vegetable oil to 330F.
• Working in batches, dredge the marinated chicken pieces in the Papi Cuisine Lemon Pepper Deluxe Breading until each is fully coated. Shake off any excess and gently place into the hot oil.
• I recommend frying like pieces together to assure a proper cook. Fry thighs for 14-18 minutes, legs for 12-15 minutes, breast and wings for 10-12 minutes.
• Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.
• Once all pieces are cooked, drizzle with the whipped lemon pepper hot honey. Enjoy!

When it comes to quick and comforting meals, nothing beats this creamy One-Pot Tortellini. It’s loaded with tender cheese-filled tortellini, flavorful Italian sausage, and a rich, creamy sauce. This recipe is a perfect balance of hearty protein, vibrant veggies, and indulgent pasta, all cooked in just one pan for easy cleanup. Whether it’s a busy weeknight or a cozy family dinner, this dish is always a hit!

Why You’ll Love This Recipe

• Easy and Quick: Everything comes together in one pan, saving time and dishes.
• Comforting Flavors: Creamy, cheesy, and savory—this dish has it all.
• Customizable: Add more veggies, swap the sausage for chicken, or adjust the spices to make it your own.
• Crowd-Pleasing: Perfect for feeding the family or impressing guests.

Ingredients You’ll Need

• Tortellini: The star of the dish, bringing cheesy, tender bites.
• Italian Sausage: Adds a savory and slightly spicy flavor.
• Veggies: Spinach, onion, shallots, and red pepper create a flavorful base.
• Creamy Sauce: Made with a combination of heavy cream and broth for a luscious texture.
• Seasonings: Garlic, oregano, salt, and pepper bring the dish to life.
• Parmesan Cheese: Finishes the dish with a cheesy, nutty touch.

How to Make Creamy One Pot Tortellini

1. Cook the Sausage: Start by browning the sausage until golden and cooked through. Remove and set aside.
2. Sauté the Veggies: In the same pan, sauté shallots, onion, red pepper, and garlic until fragrant.
3. Combine Everything: Add the tortellini, sausage, broth, and cream. Bring to a boil, then stir in the spinach and seasonings.
4. Simmer and Finish: Cook until the pasta is tender and the sauce thickens. Fold in grated Parmesan and serve immediately.

Tips for the Best Creamy One Pot Tortellini

• Use fresh tortellini for the best texture and flavor.
• Adjust the creaminess by adding more or less liquid based on your preference.
• Don’t skip the Parmesan—it adds richness and depth to the dish.

Reheating and Storage

Storage: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days.

Reheating: Warm leftovers in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. You can also microwave it in short intervals, stirring in between to ensure even heating.

This Creamy One Pot Tortellini is a recipe you’ll return to again and again. It’s creamy, comforting, and endlessly versatile—perfect for any occasion. Whip it up tonight and enjoy a delicious dinner without the hassle!

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Creamy One Pot Tortellini

This Creamy One Pot Tortellini combines cheesy pasta, savory sausage, and a creamy spinach sauce for the ultimate comfort meal. Ready in under 30 minutes with minimal cleanup, it’s perfect for busy weeknights or when you crave something hearty and satisfying!

Course dinner

Cuisine American, Italian

Keyword creamy pasta, dinner, tortellini

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

• 1 lb ground Italian sausage
• 20 oz five cheese tortellini pasta
• 2 cups heavy cream
• 2 cups spinach roughly chopped
• 1 1/2 cups chicken broth or water
• 1 cup onion chopped
• 1/2 cup parmesan cheese grated
• 1/4 cup red pepper chopped
• 1/4 cup shallot chopped
• 1 tbsp garlic minced or paste
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• Olive oil for cooking

Instructions

• In a large pan over medium heat, add some olive oil and ground Italian sausage.
• Using a the utensil of your choice, break up the sausage into small pieces and cook until golden brown.
• This should take 4-6 minutes. Once cooked remove from pan and set aside.
• Into the same pan, add shallots, onion, red peppers and garlic. Allow to sauté for 2-3 minutes.
• Add back the cooked sausage and the five cheese tortellini.
• Stir to combine to pour in chicken broth and heavy cream.
• Once it comes to a boil add chopped spinach, season with salt, pepper and oregano.
• Cook for 5-6 minutes or for the instructed amount of time based on the pasta you’re using.
• Fold in some freshly grated parmesan cheese.
• Once the sauce has thickened and the pasta is tender removed from heat.
• Serve immediately and top with more parmesan cheese. Enjoy!

Craving something loaded with flavor and perfect for sharing? These Chicken Al Pastor Loaded Fries take golden, crispy waffle fries and layer them with juicy al pastor-marinated chicken, gooey queso, and a sweet, tangy pineapple salsa that’s guaranteed to be a hit. With Tenayo’s Spicy Al Pastor BBQ Sauce, this dish delivers the rich, spicy, and slightly smoky flavors of traditional al pastor with a mouthwatering twist. Whether you’re hosting friends or treating yourself, these loaded fries are a bold, fun way to savor al pastor goodness in every bite.

Why You’re Going to Love This Recipe

• Packed with Flavor: The al pastor marinade adds depth, while the pineapple salsa brings a fresh, tropical sweetness that complements every bite.
• Easy to Make: With store-bought waffle fries and queso, this recipe is easy to throw together but tastes like restaurant-quality fare.
• Perfect for Sharing: These loaded fries make an impressive and crowd-pleasing appetizer for gatherings or game days.

Ingredients

For the Loaded Fries:

• Queso (store-bought or homemade)
• Waffle fries (store-bought)

Al Pastor Marinade:

• Chicken thighs (boneless and skinless)
• Spicy Al Pastor BBQ Sauce
• Vegetable oil

Pineapple Salsa:

• Pineapples, red onion, cilantro, lime juice, jalapeño, vegetable oil, salt, pepper

Instructions

Step 1: Pineapple Salsa

In a large bowl, combine the diced pineapples, red onion, cilantro, lime juice, jalapeño, vegetable oil, salt, and pepper. Mix well and refrigerate until ready to serve.

Step 2: Al Pastor Marinade

Marinate the chicken thighs in a mixture of vegetable oil and Tenayo’s Spicy Al Pastor BBQ Sauce for at least 30 minutes (up to 24 hours).

Air Fryer Instructions: Preheat to 400°F and cook for 20-22 minutes, flipping halfway. Ensure the chicken reaches an internal temperature of 165°F.

Baking Instructions: Preheat the oven to 400°F. Place marinated chicken thighs on a lined baking sheet and bake for 25-30 minutes, or until each piece reaches an internal temperature of 165°F. For a golden finish, broil for an additional 2-3 minutes if desired.

Once cooked, chop the chicken into bite-sized pieces.

Step 3: Assemble the Loaded Fries

Bake or fry the waffle fries according to package instructions. Once crispy, arrange them on a serving dish. Warm the queso and drizzle over the fries, then layer with the al pastor chicken, more Spicy Al Pastor BBQ Sauce, and pineapple salsa. Finish with an extra queso drizzle if desired.

Serve immediately and enjoy!

Tips for Success

• Marinate in Advance: Letting the chicken marinate overnight intensifies the al pastor flavor.
• Customizable Heat: Adjust the spiciness by adding or reducing jalapeño in the pineapple salsa.
• Extra Saucy: Keep some Spicy Al Pastor BBQ Sauce on hand for drizzling after plating!

These loaded fries are the ultimate combination of sweet, spicy, and savory—perfect for indulging yourself or impressing a crowd. Try them with Tenayo’s unique sauce and elevate your next gathering with these unforgettable flavors!

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Chicken Al Pastor Loaded Fries

Prepare yourself for a flavor fiesta with these Chicken Al Pastor Loaded Fries! This recipe layers crispy waffle fries with juicy, spicy al pastor chicken, creamy queso, and a punchy pineapple salsa that’ll keep you coming back for more. It’s a delicious balance of savory and sweet with a smoky, tropical flair, perfect for game day snacks, party platters, or even a satisfying dinner. Each bite combines tender marinated chicken with fresh pineapple salsa and spicy al pastor BBQ sauce, turning every fry into a decadent, flavor-packed treat. Grab a fork (or your hands!) and dive into this loaded creation—you’ll be savoring every last bite!

Course Appetizer, chicken

Cuisine American, Mexican

Keyword air fryer, al pastor, chicken

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Author kingcooks

Equipment

• Air Fryer

Ingredients

• 1 cup queso store bought or make your own
• 1 lb waffle fries store bought

Al Pastor Marinade

• 2-3 lbs chicken thighs boneless and skinless
• 1 cup spicy al pastor bbq sauce
• 2 tbsp vegetable oil

Pineapple Salsa

• 1 cup pineapples diced
• 14 cup red onion diced
• 1 tbsp cilantro chopped
• 1 tbsp lime juice freshly squeezed
• 1 tsp jalapeno diced
• 1 tsp vegetable oil
• 1/4 tsp salt
• 1/ tsp pepper

Instructions

Pineapple Salsa

• In a large bowl add everything listed under “Pineapple Salsa” and mix thoroughly. Set in the fridge until ready to serve.

Al Pastor Marinade

• In a large bowl add everything listed under “Al Pastor Marinade” and mix thoroughly. Allow to marinate for at least 30 minutes or up to 24 hours in the fridge.
• Once ready, add the marinaded chicken thighs to your air fryer tray or basket. Air fry for 20-22 minutes flipping half way through. Cook until golden brown and each piece reaches an internal temperature of 165F.
• Chop into bite size pieces and set aside.

Assemble

• Bake or fry the waffle fries according to the packaging. Once cooked thoroughly and crispy, transfer to a serving dish.
• Warm up your favorite queso and drizzle on top of the crispy waffle fries. Follow that up with the bite size pieces of spicy al pastor chicken, more spicy al pastor bbq sauce, the pineapple salsa and finish with more queso.
• Serve immediately and enjoy!