Stuffed Shells Meets Lasagna

Rich, comforting, and irresistibly cheesy, this Stuffed Shells Lasagna is the kind of dish that makes you feel at home with the very first bite. Large pasta shells are coated in a slow-simmered meat sauce layered with creamy béchamel, fresh basil, and plenty of mozzarella before being baked until golden and bubbling. It’s hearty enough for Sunday dinner, yet elegant enough to serve at a gathering. Each forkful is a balance of savory beef and sausage, velvety sauce, and gooey cheese—a true Italian-inspired classic that’s worth savoring.

Why You’re Going to Love This Recipe

• Classic comfort food – It’s warm, cheesy, and soul-satisfying.
• Layers of flavor – A rich meat sauce, creamy béchamel, and gooey mozzarella all baked together.
• Perfect for gatherings – Makes a beautiful dish for family dinners or entertaining.
• Customizable – Swap the meat or adjust the herbs to fit your taste.
• Leftovers reheat beautifully – Enjoy it just as much the next day.

Ingredients

Pasta

• Large pasta shells or lumaconi
• Mozzarella cheese, shredded

Meat Sauce

• Ground beef
• Italian sausage
• Whole tomatoes
• Fresh basil
• Dry red wine
• Onion, diced
• Celery, diced
• Carrots, diced
• Tomato, chopped
• Water
• Garlic, paste or minced
• Bay leaves
• Dried oregano
• Salt
• Black pepper

Béchamel

• Butter
• Flour
• Heavy cream
• Nutmeg
• Salt
• Black pepper

Instructions

Meat Sauce

In a pan over medium heat add the ground beef and sausage and cook until browned. Add the diced onions, celery, and carrots, cooking until the vegetables begin to soften. Stir in garlic, salt, and pepper. Deglaze with red wine, cooking a few minutes to reduce. Add the chopped tomatoes, whole tomatoes, and water. Season with oregano, bay leaves, and some fresh basil. Cover and simmer for 30 minutes over medium low heat.

Pasta

Cook the large pasta shells according to package directions.

Béchamel

In a pan over medium low heat, melt butter and whisk in flour. Cook until lightly golden, then slowly whisk in heavy cream. Season with salt, pepper, and nutmeg. Continue whisking until thickened enough to coat the back of a spoon. Remove from heat and set aside.

Assemble

Heat oven to 375°F. Remove the bay leaves from the meat sauce and gently stir in the cooked shells. Add half the pasta to a baking dish, followed by dollops of béchamel, fresh basil, and mozzarella. Repeat with the remaining pasta, mozzarella, basil, and more béchamel. Drizzle with olive oil and bake uncovered for 25–30 minutes, until the cheese is golden and bubbling. Let cool for 10–15 minutes before serving.

Storage Suggestions

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating Instructions

Reheat in the oven at 350°F covered with foil until warmed through, about 15–20 minutes. For a quicker option, microwave individual portions, though the oven method helps maintain the best texture.

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Stuff Shells Lasagna

Rich, comforting, and irresistibly cheesy, this stuff shell lasagna is the kind of dish that makes you feel at home with the very first bite. Large pasta shells are coated in a slow-simmered meat sauce layered with creamy béchamel, fresh basil, and plenty of mozzarella before being baked until golden and bubbling. It’s hearty enough for Sunday dinner, yet elegant enough to serve at a gathering. Each forkful is a balance of savory beef and sausage, velvety sauce, and gooey cheese. A true Italian-inspired classic that’s worth savoring.

Course Main Course

Cuisine American, Italian

Keyword creamy pasta, pasta, stuffed shells

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 6 people

Author kingcooks

Ingredients

• 1 lb large pasta shells or lumaconi dried
• 2 cups mozzarella cheese shredded

Meat Sauce

• 1 lbs ground beef
• 1/2 lbs Italian sausage
• 1 28 oz can of whole tomatoes
• 1 cup basil fresh
• 1 cup dry red wine
• 1/2 cup onion diced
• 1/2 cup celery diced
• 1/2 cup carrots diced
• 1 cup tomato chopped
• 1/4 cup water
• 1 tbsp garlic paste or minced
• 2 bay leaves
• 1 tsp oregano dried
• 1 tsp salt
• 1 tsp black pepper

Béchamel

• 5 tbsp butter
• 5 tbsp flour
• 4 cups heavy cream
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Meat Sauce

• In a pan over medium heat add the ground beef and sausage and cook until browned.
• Then, added the diced onions, celery and carrots and allow to cook until the vegetables start to soften.
• Cook for 4-5 minutes then add the minced garlic and season with salt and pepper.
• Follow that with a cup of dry red wine. Cook for 3-4 minutes to eliminate the alcohol.
• Add the chopped tomatoes and a can of whole tomatoes and 1/4 cup of water.
• Stir and season with dried oregano, the bay leaves and 1/4 of the fresh basil.
• Mix until thoroughly combined, cover and allow to cook for 30 minutes over medium low heat.
• Cook the large pasta shells according to the package instructions.

Béchamel

• In a pan over medium low heat add butter and flour.
• Whisk and allow to cook until lightly golden.
• Then, create a steady stream of heavy cream and continue to whisk until everything is incorporated.
• Season with salt, pepper and nutmeg.
• Whisk for another minute or two and once the sauce is thick enough to cover the back of a spoon remove from heat and set aside. As it cools it will thicken even more.
• It comes together fairly quickly so don’t leave unattended.

Assemble

• Heat oven to 375F.
• Removed the bay leaves from the meat sauce and add the cooked large shells. Stir until well combined becoming carefully not to break up the shells.
• Add half the sauced shells into a baking dish, followed by dollops of the béchamel, 1/2 of the remaining basil and 1 cup of shredded mozzarella.
• Complete with the remaining pasta, mozzarella cheese, basil and more of the béchamel.
• Drizzle with olive oil and place in the oven uncovered for 25-30 minutes.
• Allow to cook until the cheese is melted and bubbling around the edges.
• Once cooked, let cool for 10-15 minutes and enjoy!

Lemon Herb Baked Chicken

There is something so comforting about a whole roasted chicken, especially when it is infused with bright citrus and fragrant herbs. This Lemon Herb Baked Chicken takes that classic comfort to a new level. It is spatchcocked for even cooking, bathed in a zesty lemon garlic butter, and roasted until the skin is golden and crisp. Resting on a bed of onions, potatoes, and lemon slices, every bite is infused with irresistible flavor. Served alongside a cool garlicky yogurt sauce, it is a dish that feels both hearty and refreshing, perfect for family dinners or impressing guests at the table.

Why You Are Going to Love This Recipe

• The lemon herb butter seeps under the skin, keeping the chicken juicy and full of flavor.
• Spatchcocking ensures even cooking and gives you beautifully golden skin every time.
• The potatoes, onions, and lemon slices roast underneath the chicken, soaking up all the drippings for an effortless built-in side dish.
• The garlic yogurt sauce is creamy, tangy, and refreshing, creating the perfect balance to the richness of the chicken.
• This is a make-ahead friendly recipe since you can marinate the chicken overnight for deeper flavor.

Ingredients You Will Need

• Whole chicken, spatchcocked
• Onions
• Potatoes
• Lemons
• Olive oil
• Unsalted butter
• Chicken broth
• Garlic
• Lemon zest and juice
• Parsley
• Oregano
• Greek yogurt
• Salt
• Black pepper

How to Make Lemon Herb Baked Chicken

Marinate the Chicken

Start by mixing the lemon herb butter. Combine softened unsalted butter with lemon zest, garlic, parsley, oregano, salt, and pepper. Spread this mixture generously over the chicken, making sure to get under the skin for maximum flavor. This step can be done a day ahead of time, just keep the chicken refrigerated and let the flavors develop overnight.

Assemble the Pan

Preheat your oven to 425 degrees. Arrange sliced onions, quartered potatoes, and lemon slices in the bottom of a large baking dish or roasting pan. Season with salt, pepper, a drizzle of olive oil and chicken broth to the bottom of the pan. Place the marinated chicken on top with the breast side facing up.

Bake to Perfection

Roast the chicken for 50 to 60 minutes, or until the thickest part of the chicken reaches an internal temperature of 165 degrees. The skin should be golden and crisp while the meat stays tender and juicy.

Prepare the Garlic Yogurt Sauce

While the chicken bakes, whisk together Greek yogurt, garlic, lemon juice, and salt. This sauce is light, tangy, and the perfect pairing to the rich roasted chicken.

Serve and Enjoy

Once the chicken is done roasting, let it rest for a few minutes before serving. Plate it over the garlic yogurt sauce, garnish with chopped parsley, and enjoy a meal that feels both rustic and elegant.

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to four days. Keep the garlic yogurt sauce in a separate container to maintain freshness.

Reheating Tips

To keep the skin crisp, reheat the chicken in a 350 degree oven until warmed through. The garlic yogurt sauce should always be served cold, so simply stir it before using.

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Lemon Herb Baked Chicken

There is something so comforting about a whole roasted chicken, especially when it is infused with bright citrus and fragrant herbs. This Lemon Herb Baked Chicken takes that classic comfort to a new level. It is spatchcocked for even cooking, bathed in a zesty lemon garlic butter, and roasted until the skin is golden and crisp. Resting on a bed of onions, potatoes, and lemon slices, every bite is infused with irresistible flavor. Served alongside a cool garlicky yogurt sauce, it is a dish that feels both hearty and refreshing, perfect for family dinners or impressing guests at the table.

Course Main Course

Cuisine American

Keyword baked chicken, chicken, lemon herb

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Author kingcooks

Ingredients

• 2 cups potatoes quartered
• 1 cup chicken broth
• 2 large onions sliced
• 2 lemons sliced
• 1 tsp salt
• 1 tsp pepper
• Olive oil

Lemon Herb Marinade

• 4-5 lb whole chicken spatchcocked
• 1 stick unsalted butter softened
• 2 tbsp lemon zest
• 1 tbsp garlic paste or minced
• 2 tsp salt
• 2 tsp pepper
• 1 tsp parsley
• 1 tsp oregano dried

Garlic Yogurt Sauce

• 2 cups Greek yogurt
• 1 tbsp garlic paste or minced
• 1 tbsp lemon juice
• 1 tsp salt

Garnish

• Parsley chopped

Instructions

Lemon Herb Marinade

• In a bowl mixture together all ingredients listed under “Lemon Herb Marinade” EXCEPT for the chicken, salt and pepper.
• Season the chicken on both sides with salt and pepper then slather on the lemon herb butter.
• Making sure to get it under the skin as well. This is a great make ahead recipe if you want to let it marinate over night. No more than 24 hours.

Garlic Yogurt Sauce

• In a bowl mixture together all ingredients listed under “Garlic Yogurt Sauce” and set aside until you’re ready to serve.

Assemble

• Preheat oven to 425F.
• To an oven safe baking dish or pan, arrange the sliced onions, quartered potatoes and lemon slices at the bottom. Season with salt, pepper and a drizzle of olive oil.
• Rest the marinaded chicken on top with the breast facing up. Add in chicken broth to the bottom of the pan.
• Place in the oven for 50-60 minutes. Cook until thickest part of the chicken registers a temperature of 165F.
• Once cooked thoroughly, remove from the oven and serve on a bed of the garlic yogurt sauce.
• Garnish with parsley and enjoy!

Tender Mojo Steak Tacos

If you’re looking for a way to elevate taco night, these Tender Mojo Steak Tacos are it. Juicy skirt steak is marinated in a vibrant citrus and spice blend, then grilled until perfectly charred and smoky. Folded inside crispy tortillas with gooey mozzarella and finished with a creamy chipotle sauce, guacamole, and fresh cilantro, these tacos deliver layers of bold flavor in every bite.

Why You’re Going to Love This Recipe

• Zesty, flavorful steak – The citrus-forward mojo marinade makes the skirt steak incredibly tender while packing in fresh, bold flavor.
• Crispy and cheesy – Melty mozzarella layered inside toasted tortillas gives the tacos that irresistible crunch-meets-creamy bite.
• Smoky chipotle cream – The homemade sauce is the perfect balance of smoky, tangy, and slightly spicy, making every bite extra indulgent.
• Crowd-pleasing – Perfect for cookouts, taco nights, or game-day spreads—everyone will be reaching for seconds.

Ingredients You’ll Need

Mojo Steak Marinade

• Skirt steak
• Orange juice
• Orange zest
• Lime juice
• Lime zest
• Cumin
• Salt
• Pepper
• Oregano

Creamy Chipotle

• Sour cream
• Mayonnaise
• Chipotle chile peppers in adobo
• Onion
• Lime juice
• Garlic
• Parsley
• Sugar
• Paprika
• Salt
• Pepper

Tacos

• Taco tortillas
• Mozzarella cheese
• Guacamole
• Cilantro

How to Make Tender Mojo Steak Tacos

Make the Creamy Chipotle

Add all the ingredients for the chipotle cream to a blender and blend until smooth. Place in the fridge until ready to serve.

Marinate the Steak

Combine the orange juice, lime juice, zest, cumin, oregano, salt, and pepper in a large dish. Add the skirt steak and coat it fully in the marinade. Let it chill in the fridge for at least 30 minutes, up to 24 hours.

Grill the Steak

Preheat your grill to 450-500°F. Cook the marinated steak for 3-4 minutes per side, or until you reach your preferred doneness. Let it rest for 4-5 minutes before slicing.

Assemble the Tacos

Warm a tortilla in a skillet over medium heat, sprinkle with mozzarella, and top with slices of steak. Fold the tortilla over and cook on both sides until golden and crispy.

Garnish and Serve

Serve the tacos with creamy chipotle, guacamole, and a sprinkle of cilantro.

Storage Suggestions

If you have leftovers, store the steak, tortillas, and toppings separately for best results. The cooked steak will keep in an airtight container in the fridge for up to 3 days.

Reheating Tips

• Steak – Warm gently in a skillet over medium heat to keep it juicy.
• Tortillas – Toast in a pan until warm and pliable.
• Assembled tacos – Heat in a skillet until crispy again, or reheat in the oven at 350°F for about 10 minutes.

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Tender Mojo Steak Tacos

These Tender Mojo Steak Tacos are a flavor-packed twist on taco night, combining citrusy, marinated skirt steak with melty mozzarella tucked inside crispy tortillas. Finished with a smoky, creamy chipotle sauce, guacamole, and fresh cilantro, every bite delivers bold, zesty, and irresistible flavor. Perfect for grilling season or anytime you’re craving tacos with a little extra flair.

Course dinner, Main Course

Cuisine American, Mexican

Keyword chipotle, steak, tacos

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 6 people

Author kingcooks

Ingredients

• 9 Taco Tortillas
• Mozzarella cheese

Mojo Steak Marinade

• 1 12oz Skirt steak
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 tbsp lime zest
• 1 tbsp orange zest
• 1 tbsp olive oil
• 1 tsp cumin
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 1 tsp oregano

Creamy Chipotle

• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 chipotle chile peppers in adobo
• 1/2 small onion
• 2 tbsp lime juice
• 1 tsp garlic
• 1 tsp parsley
• 1 tsp sugar
• 1/4 tsp paprika
• Salt to taste
• Pepper to taste

Garnish

• Guacamole
• Cilantro chopped

Instructions

Creamy Chipotle

• To a blender, add all ingredients listed under “ Creamy Chipotle” and blend until smooth. Place in the fridge until you’re ready to serve.

Mojo Steak Marinade

• In a large dish add all ingredients listed under “Mojo Steak Marinade.” Mix thoroughly to ensure the steak is covered in the marinade.
• Let it marinate in the fridge for at least 30 minutes up to 24 hours.
• Once marinated, heat your grill to 450-500F.
• Add the skirt steak to the grill and cook for 3-4 minutes per side or until you’ve reached your desired doneness.
• Once cooked, set aside to rest for 4-5 minutes before cutting.

Assemble

• To a pan over medium heat, add a tortilla followed by some mozzarella cheese and the cut up skirt steak.
• Fold the tortilla over to close and cook on both sides until the taco is crispy and golden.
• Serve with some guacamole, the creamy chipotle sauce and cilantro. Enjoy!

Honey Chipotle Chicken Tenders

Craving a fried chicken recipe that brings a little heat and a whole lot of sweet? These Honey Chipotle Chicken Tenders are sure to become a new favorite. With juicy, marinated chicken tenders fried to crispy perfection, then coated in a spicy honey chipotle glaze, this dish brings out the best of both flavor worlds. Perfect for game day, a family dinner, or whenever you’re looking to treat yourself, these tenders are easy to make and even easier to enjoy!

Why You’re Going to Love This Recipe:

• Juicy and Flavorful: The buttermilk marinade ensures each tender is juicy and seasoned with a blend of spices that makes every bite mouthwatering.
• Perfectly Crispy Texture: The seasoned flour mix creates a crispy coating that stays crunchy, even after being tossed in the honey chipotle sauce.
• Sweet & Spicy Glaze: The honey chipotle sauce adds the perfect balance of sweetness and heat, making these tenders utterly addictive.
• Crowd-Pleaser: Serve these at any gathering, and watch how quickly they disappear!

Ingredients You’ll Need

For the Tenders

• Chicken tenders
• Buttermilk
• Hot sauce
• Garlic
• Onion powder, smoked paprika, salt, pepper
• Vegetable oil for frying

For the Seasoned Flour

• All-purpose flour
• Cornstarch
• Onion powder, garlic powder, smoked paprika, salt, pepper

For the Honey Chipotle Sauce

• Honey
• Chipotle peppers in adobo
• Ketchup
• Apple cider vinegar
• Salt, pepper

How to Make Honey Chipotle Chicken Tenders (VIDEO)

1. Marinade the Chicken

In a large bowl, combine buttermilk, hot sauce, grated garlic, onion powder, smoked paprika, salt, and pepper. Add chicken tenders, making sure they’re well coated. Cover and marinate for at least 30 minutes, or up to 24 hours in the refrigerator for extra flavor.

2. Make the Honey Chipotle Sauce

In a small pan over medium-low heat, add honey, water, chipotle peppers in adobo, ketchup, apple cider vinegar, salt, and pepper. Let it simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and set aside.

3. Prepare the Seasoned Flour

In a large bowl, whisk together all-purpose flour, cornstarch, onion powder, garlic powder, smoked paprika, salt, and pepper. Set aside.

4. Fry the Tenders

Heat vegetable oil in a large pot to 350°F. Take each marinated chicken tender, dredge in the seasoned flour, and shake off any excess. Carefully place in the hot oil, working in batches to avoid overcrowding. Fry for 5-6 minutes until golden brown and cooked through to an internal temperature of 165°F.

5. Toss in Honey Chipotle Sauce

Transfer the cooked tenders to a large bowl, and immediately toss with the honey chipotle sauce until well-coated. Serve hot with ranch dressing on the side for dipping.

Tips for Perfect Honey Chipotle Chicken Tenders

• Marinate for Maximum Flavor: Allow the chicken to marinate as long as possible—up to 24 hours—to lock in juiciness and flavor.
• Keep the Oil Temperature Consistent: Fry in batches to maintain a steady oil temperature, ensuring the tenders come out perfectly crispy.
• Adjust the Spice Level: For a spicier sauce, add an extra chipotle pepper or a little more adobo sauce.

Storing and Reheating Leftovers

• To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
• To Reheat: Reheat in an oven or air fryer at 350°F until warmed through and crispy.

FAQ

Can I make these in an air fryer?
Yes! Preheat your air fryer to 375°F, dredge the tenders, and spray lightly with cooking spray. Air fry for 10-12 minutes, flipping halfway through until golden and cooked through.

Can I make the honey chipotle sauce ahead of time?
Absolutely. The sauce can be made up to 2 days in advance. Just store it in an airtight container in the fridge, and gently warm it before tossing it with the cooked tenders.

Can I make these gluten-free?
For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

Whether you’re making these Honey Chipotle Chicken Tenders for a party or a weeknight dinner, this recipe is sure to hit the spot. Enjoy the crispy texture, the juicy chicken, and that bold, sweet-and-spicy honey chipotle glaze that brings it all together.

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Honey Chipotle Chicken Tenders

Crispy, golden, and glazed with a sweet-spicy kick—these Honey Chipotle Chicken Tenders are the ultimate upgrade to your fried chicken cravings. Marinated in tangy buttermilk with a touch of hot sauce, each tender gets a flavorful soak that locks in juiciness, while a seasoned flour coating promises a perfect crunch. As soon as they’re fried to a golden crisp, these tenders are tossed in a sticky honey chipotle glaze that balances sweetness with just the right amount of smoky heat. Dip them in cool ranch dressing for the perfect finish to every mouthwatering bite.

Course Appetizer, dinner

Cuisine American

Keyword chicken tenders, honey chipotle

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Author kingcooks

Ingredients

• Ranch dressing for serving
• Vegetable oil for frying

Chicken Tender Marinade

• 3-4 lbs chicken tenders
• 1 pint buttermilk
• 3 tbsp hot sauce
• 1 tbsp garlic grated
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper

Seasoned Flour

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

Honey Chipotle Sauce

• 1 cup honey
• 1/4 cup water
• 1-2 chipotle peppers in adobo sauce
• 1 tbsp ketchup
1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Chicken Tender Marinade

• In a large bowl or zip lock bag, add all ingredients listed under “Chicken Tender Marinade” and mix thoroughly.
• Allow to marinate for at least 30 minutes or up to 24 hours in the refrigerator.

Honey Chipotle Sauce

• In a pan over medium low heat, add all ingredients listed under “Honey Chipotle Sauce.” Stir and allow the sauce to simmer and come to a boil.
• Cook for 3-4 minutes and as the sauce reduces it will thicken. Once thick enough to coat the back of a spoon, remove from heat and set aside.

Seasoned Flour

• In a large bowl, whisk together all ingredients listed under “Seasoned Flour” and set aside.

Assemble

• Heat a large pot of vegetable to 350F.
• Once the chicken is marinated, working in batches, dredge each piece in the seasoned flour until well coated.
• Shake off excess flour and gentle place into the heated oil.
• Fry batches to avoid lowering the oil temperature too quickly.
• All the tenders to fry for 5-6 minutes until golden brown and reach an internal temperature of 165F.
• Transfer cooked tenders to a bowl and toss with the honey chipotle sauce.
• Serve immediately and enjoy!

Soup Ingredients
First things first, let’s prep the ingredients for the butternut squash soup! Start by preheating your oven to 425 degrees. Grab a medium sized butternut squash and cut it in half, and remove all the seeds from the inner core. I usually cut the bottom half into quarters since they are larger pieces. By doing so, it will help to evenly bake the squash.  Next, peel and cut two onions in half, and arrange them on a baking pan with the butternut squash and a few cloves of garlic. Season with salt, pepper, and a drizzle of olive oil. Bake for 45 mins or until the squash is fork tender and browned around the edges.

Once everything is roasted, allow the squash to cool down for a few minutes. Scoop out the butternut squash from its outer skin and add to a deep pot with the onions, garlic, and a drizzle of olive oil. Pour in two cups of chicken broth or vegetable broth and blend everything together with a hand blender. (TIP: If you don’t have a hand blender, just add everything into a standard blender and once mixed pour into a deep pot to continue)As you’re blending, add water to thin out the soup if it’s too thick. For example, for this squash it took an additional 2 cups of water to get it just right. So monitor the thickness of your soup until it’s the consistency of your liking. Add salt and pepper to taste and let it simmer until it’s ready to be served.Just like that your soup is done and ready to devour!

Now, let’s move on and make the easiest and most delicious croutons you’ve ever had. Guaranteed to put store bought croutons to shame!  

Homemade Croutons  
Making croutons is actually a lot easier than you think and they hold up really well for multiple uses. I personally love sourdough bread for croutons but any loaf type of bread will work just fine!

Slice your loaf of bread and then cut the slices into small cubes. 

Once the bread is cubed, sprinkle in your favorite herbs and spices.
For this recipes I’m using oregano, thyme, salt, pepper, olive oil, and parmesan cheese. Add everything to a bowl and give it a good mix.  

Transfer the bread to a baking pan for a short visit to the oven at 375 degrees for 10 minutes, or until the croutons are golden brown.

Now that the croutons are done, it’s time to assemble your soup!
To serve, pour in about two cups of the butternut squash soup into a bowl, add a few croutons to the top, drizzle with a little bit of olive oil, and add a sprinkle of parmesan cheese.

With just a few ingredients, you’ll have a simple and delicious soup that is guaranteed to add comfort and keep you warm during the winter season. Serves 8 or 1 hungry soup lover. Enjoy!

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Roasted Butternut Squash Soup & Herb Parmesan Croutons

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author kingcooks

Ingredients

Soup

• 1 medium sized butternut squash
• 2 medium onions
• 4-5 garlic cloves
• 2 cups chicken or vegetable broth
• 2-3 cups of water
• Olive oil
• Salt and Pepper to taste

Croutons

• Small loaf of sourdough bread
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tbsp. parmesan cheese
• 1 tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper

Instructions

Butternut Squash Soup

• Preheat oven to 425 degrees.
• Cut a medium sized butternut squash in half and remove all the seeds from the inner core. Cut the larger halves into quarters for even baking.
• Peel and cut two onions in half and arrange on a baking pan with the butternut squash and a few cloves of garlic.
• Season with salt, pepper, and a drizzle of olive oil.
• Bake for 45 minutes, or until the squash is fork tender and browned around the edges.
• Once everything is roasted and the butternut squash has cooled off for a few minutes, scoop out the squash from its outer skin and add to a deep pot with the onions, garlic, and bit of olive oil.
• Pour in two cups of chicken broth or vegetable broth and blend everything together with a hand blender.
• TIP: If you don't have a hand blender, just add everything into a standard blender and once mixed, pour into a deep pot to continue.
• As you're blending, add water to thin out the soup if it's too thick. Slowly incorporate two additional cups of water until you reach the perfect consistency.
• Add salt and pepper to taste and let simmer until it's ready to serve.

Herb Parmesan Croutons

• Preheat oven to 375 degrees.
• Cut the loaf of bread into slices, and cut the slices into small cubes.
• Once cubed, transfer the bread to a bowl and add in the dried oregano, thyme, salt, pepper, olive oil, and parmesan cheese.
• Mix ingredients and then spread evenly on a baking pan.
• Bake for 10 minutes, or until the croutons are golden brown.

Notes

To serve, pour in about two cups of the butternut squash soup into a bowl, add a few croutons to the top, drizzle with a little bit of olive oil, and add a sprinkle of parmesan cheese.

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click Picture Below To Pin*

See how easy that was?!? Until next time, cook like a king!

I love coming up with simple recipes to make, especially for those busy days when I don’t have a lot of time to get dinner together. This one is definitely a winner. A few ingredients later, a quick trip in the oven and you end up with this awesome Garlic Lemon Pepper Chicken. You just need some garlic, a couple of lemons, fresh cracked pepper, salt, olive oil and chicken quarters. Literally, it only took 6 ingredients to pull this one together! The chicken comes out crispy, juicy, tangy from the lemon, and a peppery hit in every bite! I’m getting hungry just writing this post, so let’s jump right into! 

Quick Marinade

First things first, lets get the marinade together! I’m using chicken quarters but this marinade is great on any poultry cut, from drumsticks to wings! In a small bowl, mix together lemon zest, fresh cracked pepper, salt, grated garlic, olive oil, and lemon juice. Give it a stir and set aside. Thats it! A simple 5 ingredient marinade! Arrange your quarters in a baking dish and pour your marinade over each piece making sure every square inch is coated. Cover with aluminum foil or plastic wrap and refrigerate for 30 minutes to allow the chicken to soak up that delicious marinade.

Building The Rack
Once the chicken is marinated, you want to give it a great opportunity to bake and for the skin to get crispy. How do you do that, you ask? All you’ll need is a baking sheet, a cooling rack, and aluminum foil – this also helps for an easy clean up after baking! Line your baking sheet with foil and set the cooling rack on top. That is it! I know, mind-blowing right? :). Using the cooling rack will allow the chicken to be elevated while cooking and crisp up even more!

Now that you have the rack ready, transfer the marinated chicken to the foil lined rack and pop into a pre-heated 375 degree oven for 45-50 minutes. Once that is done, turn the chicken and return to the oven for another 5-10 minutes to crisp up both sides.

Crispy and Delicious!
 With it being baked, no need to stand around the stove waiting to turn the chicken and, of course, no excess oil from frying either! Once it’s out of the oven, make sure the juices run clear and the skin is extra crispy! 

Time To Serve!

Optional, But Highly Recommended!
While the chicken was in the oven I decided to make some paleo friendly sides which include cauliflower rice, roasted carrots and roasted zucchini. AMAZING! You can rice your own cauliflower in a food processor or blender, or you can purchase it. Most grocery stores and farmers markets carry different riced veggies now, which is awesome! Just sauté it with some garlic and olive oil until tender and mix in some chopped cilantro. (Cook it at high heat so it doesn’t turn into mush!) It’s a quick cook, and a great alternative if you’re watching your carb intake.

And just like that, you get a healthy and delicious meal option that only took 6 ingredients to make! This is what it’s like to cook like a king :). You can even use this exact recipe to meal-prep for the week as well! Lunches and dinner just got that much easier – Enjoy! 

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Garlic Lemon Pepper Chicken

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Author kingcooks

Ingredients

• 5 chicken quarters
• 2 tbsp lemon zest
• 1 tbsp grated garlic
• 1 tbsp lemon juice
• 1 tbsp freshly cracked pepper
• 1/2 tbsp salt
• 2 tbsp olive oil

Instructions

• In a bowl, mix together the lemon zest, lemon juice, grated garlic, salt, pepper and olive oil. Stir and set aside.
• Pour the marinade over the chicken quarters and set in the refrigerator for at least 30 minutes.
• Tip: This marinade can be used for any cut of chicken you have on hand. I prefer dark meat, but it will work great with wings and chicken breast.
• Once marinated, place the chicken quarters on a cooling rack on a sheet pan lined with foil. Doing so will elevate it and help you end up with a crispier chicken in the end.
• Place in a pre-heated oven at 375 degrees and cook for 45-50 minutes.
• Turn over and cook for an additional 5-10 minutes to crisp up both sides.
• Once fully cooked and all juices run clear, serve immediately with a few wedges of lemon and garnish with parsley.
• Enjoy!

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See how easy that was?!? Until next time, cook like a king!