Restaurant Style Beef Pho at Home

Jump to Recipe

Pho? What is it?

Pho is a Vietnamese noodle soup known for its aromatic broth and customizable toppings. In this recipe, rich beef broth is created by roasting bones and spices, then simmering with brisket. Served over rice noodles with options like thinly sliced beef, fresh herbs, and condiments, pho offers a comforting and flavorful dining experience, easily achievable at home with these straightforward steps.

You Didn’t Blanch the Bones!

Nah. I didn’t. Here’s why: I believe roasting the beef bones instead of traditional blanching enhances the depth of flavor in the pho broth. The dry heat of roasting caramelizes the bones, onions, and spices, imparting a rich, smoky essence. This extra step intensifies the broth’s complexity, elevating the overall taste of the dish and contributing to the distinctive restaurant-style quality of the homemade beef pho.

The roasting process serves a dual purpose in elevating the pho broth. First, it imparts a deep, smoky flavor to the bones, onions, and spices, creating a more complex and robust taste profile. This step also introduces Maillard browning reactions, enhancing the broth’s depth.

The dry heat during roasting contributes to clarifying the broth in a distinctive manner. The caramelization of proteins and sugars helps achieve a clearer, more refined liquid, enriching the visual and sensory aspects of the dish. The result is a homemade pho with a restaurant-quality broth that captures the essence of traditional flavors while embracing a more explorative and nuanced culinary approach.

Why the ice bath? Well, two reasons. Placing the roasted beef bones into an ice bath after roasting serves two purposes:

1. Safety and Handling: Rapidly cooling the bones in an ice bath prevents them from retaining excessive heat, making them safe to handle when adding to the broth. This step minimizes the risk of burns or injuries during the cooking process.

2. Preserving Broth Clarity: Cooling the bones quickly helps prevent the collagen in the bones from breaking down too early. This is crucial for maintaining the clarity of the broth. By preserving collagen, the broth remains clear and free from cloudy impurities, contributing to the visual and textural appeal of the final pho.

Long story short, I did my damn homework. 

Aromatics In, Skin On

Roasting or charring the aromatics, such as onions, ginger, and shallots, is crucial in pho-making for several reasons. Firstly, this process intensifies their flavors by developing a deep, caramelized sweetness, enhancing the overall richness of the broth. 

In essence, roasting or charring the aromatics is a key step in unlocking and infusing the ingredients with a spectrum of flavors, ensuring a well-rounded and authentic taste in your homemade pho.

Add a Bit of Spice…

Each spice chosen for the Beef Pho recipe plays a crucial role in enhancing the depth and complexity of the broth. Cloves, star anise, black cardamom, coriander seeds, and cinnamon contribute to the distinct aromatic profile of Pho. Toasting these spices lightly before use intensifies their flavors, adding a rich and smoky dimension to the broth. The cloves bring a warm, sweet note, while star anise provides a licorice-like aroma. Black cardamom imparts a smoky and earthy flavor, complemented by the citrusy and slightly sweet tones of coriander seeds. The cinnamon stick adds a touch of warmth and sweetness. Toasting these spices helps release their essential oils, maximizing their aromatic impact. The practice of toasting spices also contributes to the overall depth of flavor, creating a more robust and nuanced broth. It’s a crucial step in achieving that authentic restaurant-style taste in your homemade Pho.

Placing the spices in a soup bag rather than pouring them in loosely offers practical benefits in the preparation of Beef Pho. The primary advantage is convenience during the cooking and straining process. Placing the spices in a bag allows for easy removal once their flavors have infused into the broth, preventing the need to strain the liquid to remove loose spices later. Additionally, using a soup bag helps maintain a cleaner and clearer broth. Loose spices can disperse throughout the liquid, making it challenging to achieve a consistently flavored broth without sediment. The bag containing the spices allows their flavors to infuse into the broth while keeping them contained and easily removable. This method also simplifies the overall cooking experience, ensuring that the broth is infused with the desired spice flavors without the hassle of straining or fishing out individual spices later. It’s a practical and effective technique for achieving a well-seasoned, clear, and flavorful Beef Pho broth.

Bring on the Meats:

In pho, various meat options offer a spectrum of textures and flavors to complement the rich broth. Here are the primary choices:

1. Brisket or Beef Roast:

– Brisket, a cut known for its marbling, or a beef roast is seared and simmered in the broth. This imparts a hearty beef flavor and a tender texture.

– Contributes richness and depth to the broth while remaining succulent.

2. Thinly Sliced Beef Steak (Raw):

-Delicate, paper-thin slices of raw beef that cook instantly when submerged in the hot broth.

-Adds a fresh, slightly chewy texture and a subtle, beefy taste to each spoonful.

3. Cooked Beef from the Broth (Sliced Thin):

-Tender slices of beef from the brisket or roast after being simmered in the broth.

-Offers a more cooked and nuanced meat texture, soaking up the flavors of the broth.

The combination of these meat options ensures a diverse and satisfying pho experience, allowing you to tailor the dish to your preferred balance of flavors and textures.

What Kind of Raw Beef Should I Use?

In pho, adding raw beef to the bowl allows it to cook quickly in the hot broth, resulting in tender, flavorful slices. Here are common raw beef options:

1. Thinly Sliced Beef Steak:

– Paper-thin slices of high-quality beef, typically sirloin or tenderloin.

– Adds a delicate, melt-in-your-mouth texture and a rich beefy flavor when cooked in the hot broth.

2. Eye of Round Steak:

– Lean and tender, eye of round steak is thinly sliced and placed in the bowl.

– Offers a leaner option with a slightly firmer texture when cooked, absorbing the essence of the broth.

3. Flank Steak:

– Thin slices of flank steak, known for its robust beef flavor.

– Brings a meaty and hearty quality to the dish, cooking swiftly in the hot broth while maintaining a satisfying chew.

Adding raw beef to the pho bowl not only imparts unique textures but also allows the meat to absorb the aromatic flavors of the broth, creating a dynamic and personalized dining experience.

Garnishing (My Favorite Step):

1. Thai Basil:

-Fragrant and slightly sweet, Thai basil imparts a fresh aroma and herbal undertones, enhancing the overall flavor profile of the broth.

2. Cilantro:

-Bright and citrusy, cilantro adds a zesty kick, cutting through the richness of the broth and providing a burst of freshness.

3. Mint:

-Mint leaves contribute a cool, refreshing element, balancing the warmth of the broth and offering a hint of menthol.

4. Thai Chilies:

-These small, potent chilies bring heat to the dish, allowing you to customize the spice level according to your preference.

5. Bean Sprouts:

– Crisp and slightly sweet, bean sprouts provide a textural contrast, adding a crunchy element to each bite.

6. Lime:

-Lime wedges offer a citrusy brightness that can be squeezed into the broth, enhancing the overall acidity and balancing flavors.

7. Hoisin Sauce:

– A sweet and savory condiment, hoisin sauce adds depth and a touch of sweetness, enhancing the overall umami profile of the dish.

8. Sriracha:

– A spicy chili sauce, sriracha adds heat and complexity, allowing you to tailor the spiciness of your pho to your liking.

9. Crunchy Garlic with Chili Oil:

– A flavorful topping that combines crispy garlic with chili-infused oil, adding a rich, garlicky depth to the broth and noodles.

How to Store and Freeze the Pho Broth:


1. Cool Quickly: Allow the pho to cool to room temperature before transferring it to the refrigerator.

2. Airtight Container: Store the pho in an airtight container to prevent odors from affecting its taste.

3. Refrigerate promptly: Place the pho in the refrigerator within two hours of cooking.


1. Cool Completely: Ensure the pho broth cools completely in the refrigerator before freezing to prevent ice crystals and maintain texture.

2. Freezer Bags or Containers: Use airtight freezer bags or containers to minimize freezer burn and maintain flavor.

3. Labeling: Clearly label the containers with the date to keep track of freshness.

Storage Duration:

– Refrigeration:Consume refrigerated pho within 3-4 days for optimal freshness.

– Freezing: Pho can be stored in the freezer for up to 2-3 months. Beyond this period, it’s safe to eat, but the quality may diminish.


-Reheat on Stove: Bring refrigerated or frozen pho to a gentle simmer on the stove, stirring occasionally.

– Microwave Option: If using a microwave, heat in short intervals, stirring in between, to ensure even reheating.

Following these storage guidelines helps maintain the flavors and textures of your pho broth, ensuring a delicious experience when you’re ready to enjoy it. 

Whew, did I cover it all? Forgive me if I missed something. Remember, no need to stress – just simmer, sear, and savor. 🍜



Restaurant Style Beef Pho at Home

Indulge in restaurant-style Beef Pho at home with a simple approach. Roast beef bones, onions, and spices, simmer with brisket, then add a medley of garnishes for a flavorful bowl. No need to stress – just savor the rich broth over rice noodles and customize with your favorite toppings.
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings 5 people


Pho Broth:

  • 5 lbs beef bones
  • 1-2 lbs brisket or beef roast
  • 1 tsp coarse salt
  • 1 large yellow onion halved
  • 1 ginger root halved
  • 2 shallots halved
  • 5 quarts purified water
  • 4 cloves
  • 3 star anise
  • 2 black cardamom pods cracked
  • 2 TBSP coriander seeds
  • 1 cinnamon stick
  • 2 oz rock sugar
  • 1 TBSP vegetable oil
  • rice noodles

Garnishes (optional):

  • Thinly sliced beef steak raw
  • Cooked beef from the broth sliced thin
  • Thai basil
  • Cilantro
  • Mint
  • Thai chilies
  • Bean sprouts
  • Lime
  • Hoisin sauce
  • Sriracha
  • Crunchy garlic with chili oil
  • cooked beef meatballs


  1. Preheat oven to 475°F
  2. Place the beef bones, yellow onions, ginger root, and shallots on a foil lined baking sheet.
  3. Roast for 40-45 mins.
  4. Place beef bones immediately in a large ice bath while toasting the spices.
  5. In a dry pan over low heat, toast the cloves, star anise, cardamon pods, coriander seeds, and cinnamon stick; about 30 seconds.
  6. Pour the toasted spices into an empty soup bag or cheese cloth secured with kitchen twine.
  7. Place the roasted beef bones into a large stock pot with 5 quarts of purified water.
  8. Heat slowly on a low heat setting until the water begins to bubble, a low simmer
  9. Continue simmering while searing the brisket or beef roast (skim off any scum/foam that rises to the top)
  10. Salt the brisket or beef roast with the coarse salt
  11. Sear the beef on all sides in a hot pan lightly coated in vegetable oil
  12. Add the seared beef, roasted onions, ginger, shallots, rock sugar, fish sauce, and the spice bag into the stockpot with the beef bones.
  13. Cover with a lid, leaving a small crack.
  14. Simmer on LOW for 2 hours
  15. Remove the brisket or roast.
  16. Continue simmering for 2 more hours (or up to like 12 hrs if you can monitor it. Do yo thang!)
  17. Strain broth through a mesh sleeve into a CLEAN pot.
  18. Add more salt and/or fish sauce to taste
  19. Prepare rice noodles according to package instructions
  20. Serve the hot broth (BE CAREFUL) over the noodles with your desired garnishes.
  21. Enjoy!

Recipe Notes

Do NOT be intimidated by these steps! It’s not hard. Don’t overthink it.

Juicy Chicken Skewers Recipe

Jump to Recipe

Today, we’re embarking on a culinary journey that will transport your taste buds straight to flavor paradise. We’re talking about Juicy Chicken Skewers, a recipe that’s not only easy to make but also delivers on taste in a big way. Whether you’re planning a family dinner or a backyard barbecue, these skewers are sure to impress. So, grab your apron, and let’s dive into this delicious adventure together.

The Key to Juiciness: Ingredients

Before we get into the nitty-gritty of the recipe, let’s take a moment to appreciate the star players in this dish. Here’s what you’ll need to create these succulent Juicy Chicken Skewers:

For the Chicken:

– 2 lbs boneless chicken breast or thighs

– 1 cup full-fat plain Greek yogurt

– 1 packet or 1 tsp Goya Sazon (for that extra flavor kick)

– 1 tsp garlic powder

– 1 tsp smoked paprika (for that smoky depth)

– 2 tsp poultry seasoning

– 1 TBSP chopped parsley (freshness alert!)

– 1/2 tsp lemon juice (for that zesty zing)

– 2 tsp olive oil (for a touch of Mediterranean goodness)

– Coarse salt to taste (because seasoning is everything)

Now that we’ve got our ingredients lined up, let’s dive into the culinary journey of crafting these Juicy Chicken Skewers.

Slice and Dice – Preparing the Chicken

Begin by taking those boneless chicken breasts or thighs and slicing them into 2-3 inch pieces. These bite-sized beauties are the canvas for our flavor masterpiece, so take your time to get them just right.

The Flavor Fusion – Marinating the Chicken

In a mixing bowl, it’s time to bring all those incredible flavors together. Combine the full-fat Greek yogurt, Goya Sazon, garlic powder, smoked paprika, poultry seasoning, chopped parsley, lemon juice, and that wonderful olive oil. Give it a good stir until everything harmonizes beautifully.

Now, here’s the fun part: Taste the mixture and adjust the seasoning to your liking. Feel free to add a pinch more salt or a dash of any of the spices if you desire. This is your opportunity to tailor the flavor profile to your taste buds’ preferences.

Add those beautifully sliced chicken pieces into the mixing bowl filled with this flavor-packed yogurt mixture. Toss them gently to ensure each piece gets an even coating of this culinary delight. It’s like giving your chicken a spa treatment, but for flavor.

Patience is a Flavor Virtue – Refrigerate Overnight

Now, here’s where patience pays off big time. Cover that bowl of marinated chicken with plastic wrap and let it chill in the fridge overnight. This time allows the chicken to soak in all those incredible flavors, ensuring each bite is a burst of juiciness and seasoning.

The Sizzle Begins – Cooking the Skewers

Preheat your oven to a toasty 400°F. While it’s heating up, let’s get those skewers ready. If you’re using wooden or bamboo skewers, be sure to soak them in warm water for about 30 minutes before using. This prevents them from catching fire while cooking.

Now, thread 4-5 pieces of your marinated chicken onto each skewer. You’ll notice that the yogurt marinade has worked its magic, coating the chicken pieces with a creamy layer of flavor.

Bake to Perfection – Oven Time

Place your skewers on a baking sheet equipped with a wire rack. This setup ensures that the heat circulates evenly around the skewers, ensuring that every piece cooks to perfection.

Pop them into the preheated oven, uncovered, and let them bake for 10 minutes. After that, give each skewer a gentle flip and continue baking for another 8-10 minutes or until the internal temperature of the chicken reaches 165°F. That’s the magic number for perfectly cooked poultry.

Serving and Savoring

The moment has arrived! Take those sizzling skewers out of the oven and let them cool for just a minute or two. Then, it’s time to serve them up with your choice of sides. Whether you prefer our refreshing tzatziki sauce, fluffy rice, or warm pita bread, these Juicy Chicken Skewers are the perfect companion.

And there you have it, folks! A culinary adventure that results in Juicy Chicken Skewers that are tender, flavorful, and downright irresistible. The combination of yogurt, spices, and a touch of lemon juice creates a harmonious symphony of taste that you won’t be able to get enough of.

So, the next time you’re looking to impress your guests or simply satisfy your own craving for something extraordinary, remember this recipe. It’s a flavor explosion that will elevate your chicken game to new heights. Enjoy every succulent bite, and don’t be surprised if you find yourself making these Juicy Chicken Skewers again and again.

Happy cooking, and may your taste buds forever dance with delight!

B. Coop

5 from 1 vote

Juicy Chicken Skewers

Are you ready to elevate your chicken game? Get ready for a mouthwatering adventure with these Juicy Chicken Skewers. Marinated in a flavorful blend of Greek yogurt, spices, and herbs, these skewers promise tender, succulent bites of chicken that will leave you craving more. Here’s how to make them:
Prep Time 1 day
Cook Time 30 minutes
Servings 4 people


  • 2 lbs boneless chicken breast or thighs
  • 1 cup full fat plain Greek yogurt
  • 1 packet or 1 tsp Goya Sazon
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tsp poultry seasoning
  • 1 TBSP chopped parsley
  • 1/2 tsp lemon juice
  • 2 tsp olive oil
  • Coarse salt to taste


  1. Slice the chicken into 2-3 inch pieces; set aside
  2. In a mixing bowl, combine all remaining ingredients, stir well.
  3. Taste the mixture and adjust seasoning as desired.
  4. Add in the chicken pieces and toss well to coat evenly.
  5. Cover with play wrap and refrigerate overnight.
  6. Preheat the oven to 400°F
  7. Add 4-5 pieces of chicken to each skewer*
  8. Place the skewers on a baking sheet with a wired rack.
  9. Bake, uncovered, for 10 mins.
  10. Flip each skewer over and continue baking for another 8-10 minutes or until the internal temperature the chicken reaches 165°F
  11. Serve with your choice of sides.
  12. Enjoy!

Recipe Notes

*if using wooden/bamboo skewers, soak them in warm water 30 minutes prior to baking to prevent burning.

Easy Tzatziki Sauce Recipe

Jump to Recipe

Today, we’re venturing into the world of Mediterranean flavors with a homemade Tzatziki Sauce recipe that’s going to be your new culinary obsession. If you’ve ever had the pleasure of enjoying this creamy, tangy, and herbaceous sauce alongside your favorite dishes, you know just how transformative it can be. But fret not, because making Tzatziki at home is not only easy but also incredibly rewarding. Let’s dive into the tantalizing world of Tzatziki!

The Ingredients That Matter

Tzatziki is a simple yet magical combination of ingredients that come together to create something extraordinary. Here’s what you’ll need:


– 1 cup full-fat plain Greek yogurt

– 1/2 cup grated cucumber

– 1 tsp lemon juice

– 1 TBSP fresh chopped dill

– 1 crushed garlic clove

– 1/2 teaspoon onion powder

– Coarse salt to taste

– 1/4 tsp olive oil

– 1/2 tsp chopped mint (optional)

Preparing the Cucumbers

The secret to a perfect Tzatziki sauce lies in the cucumbers. To begin, you’ll need to grate your cucumbers, but here’s the trick to extracting their excess water:

The Squeeze Technique

Place your grated cucumbers into a cheese cloth or a clean kitchen cloth. Now, get ready to give those cucumbers a gentle yet firm squeeze. Your goal is to extract as much water as humanly possible. This step ensures that your Tzatziki stays delightfully creamy and doesn’t become watery.

The Flavor Fusion

Now that your cucumbers are ready, it’s time to assemble the flavor brigade. In a mixing bowl, combine the drained cucumbers with the full-fat plain Greek yogurt, lemon juice, fresh chopped dill, crushed garlic clove, onion powder, and a pinch of coarse salt.

Minty Magic

If you’re feeling adventurous, toss in some chopped mint for an extra layer of freshness. It’s like a flavor fireworks display in your mouth.

Mixing It All Up

With all your ingredients in the bowl, it’s time to give them a good mix. Stir everything together until the flavors meld into one harmonious blend. The creaminess of the Greek yogurt combines with the zing of lemon, the earthiness of dill, and the mild bite of garlic. It’s a flavor symphony in the making.

Patience Pays Off

While your Tzatziki sauce already smells like a Mediterranean paradise, it’s not quite ready yet. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 1 hour. This resting period allows the flavors to dance together, creating a Tzatziki that’s nothing short of magical.

The Moment of Truth

After that hour of anticipation, it’s finally time to savor your homemade Tzatziki sauce. Grab your favorite dishes because this sauce is incredibly versatile.

*Tzatziki as a Dip*

Serve your Tzatziki with fresh veggies, pita bread, or as a dip for our juicy, chicken skewer recipe! The coolness of the sauce complements the warmth of the falafel perfectly.

*Tzatziki as a Sauce*

Drizzle Tzatziki over grilled chicken, lamb, or gyros. Its creamy tanginess adds a delightful contrast to the smoky flavors of grilled meats.

*Tzatziki as a Spread*

Spread Tzatziki on sandwiches or wraps for an instant upgrade in flavor. It’s the secret ingredient that turns an ordinary sandwich into a gourmet delight.

Tzatziki – A Flavorful Adventure

There you have it, folks – your very own batch of homemade Tzatziki sauce. Creamy, tangy, and bursting with fresh flavors, this Mediterranean masterpiece is ready to elevate your culinary adventures.

Whether you’re enjoying it as a dip, drizzle, or spread, Tzatziki is a game-changer in the kitchen. It’s proof that a handful of simple ingredients can come together to create something truly extraordinary.

So, don your apron, get those cucumbers ready, and embark on a flavor-filled journey with your homemade Tzatziki sauce. We guarantee that once you’ve tasted the freshness and vibrancy of this sauce, it will become a staple in your kitchen. Enjoy the culinary adventure, and savor each delightful spoonful. Happy dipping and drizzling!

B. Coop

Easy Tzatziki Sauce Recipe

Get ready to elevate your culinary game with our Tzatziki Sauce! Bursting with the freshness of cucumber, zingy lemon, and aromatic herbs, this creamy Greek yogurt sauce is the perfect companion for so many dishes. Whether you’re dipping, drizzling, or dolloping, Tzatziki Sauce adds a burst of Mediterranean flavor that will leave your taste buds dancing. Let’s dive into this delightful recipe!
Prep Time 16 minutes
Cook Time 1 hour
Total Time 1 hour 16 minutes
Servings 4 people


  • 1 cup full fat plain Greek yogurt
  • 1/2 cup grated cucumber
  • 1 tsp lemon juice
  • 1 TBSP fresh chopped dill
  • 1 crushed garlic clove
  • 1/2 teaspoon onion powder
  • Coarse salt to taste
  • 1/4 tsp olive oil
  • 1/2 tsp chopped mint optional


  1. Place the grated cucumbers in a cheese cloth or clean kitchen cloth
  2. Squeeze as much excess water out of the cucumbers as possible.
  3. Add the drained cucumbers to a bowl and mix in all of the remaining ingredients.
  4. Chill for at least 1 hour before serving
  5. Enjoy!

Honey Hot Wings Recipe

Jump to Recipe

Cookies, we’ve got a finger-licking, lip-smacking, downright irresistible treat for you today. If you’re a fan of spicy, sweet, and perfectly crispy chicken wings, you’re in for a real treat. We’re diving into the world of homemade Honey Hot Wings, and trust us, it’s a flavor journey you won’t want to miss.

Wing Wisdom: The Ingredients

Before we take flight into cooking these delightful wings, let’s gather our culinary arsenal. Here’s what you’ll need to create your own batch of Honey Hot Wings:

For the Wings:

– 2 lbs chicken wings
– 2 tsp coarse salt
– 1 TBSP onion powder
– 2 tsp paprika
– Peanut oil for frying

For the Honey Hot Sauce:

– 1/3 cup Louisiana or Crystal Hot Sauce
– 2 TBSP unsalted butter
– 1/2 cup honey
– 1 tsp garlic powder

Dry and Season

First things first, let’s get our chicken wings ready for their flavorful transformation. Start by patting those wings dry with some trusty paper towels. This step ensures that we get that crispy goodness we all crave.

Next, sprinkle on the coarse salt, onion powder, and paprika. Give those wings a good toss to ensure they’re coated evenly. It’s like giving them a flavor hug that they’ll remember.

The Chillin’ Time

Now, here’s where the magic of patience comes into play. Pop those seasoned wings into the fridge for at least 4 hours, or if you can’t wait (we get it), overnight. This chill time lets the spices work their charm and infuse every inch of those wings with flavor.

Fry ‘Em Up: Crispy Perfection Awaits

When the waiting game is over, it’s time to bring on the heat—literally. Heat up your peanut oil in a deep fryer to a sizzling 375°F. That’s the sweet spot for achieving that golden, crispy exterior.

Gently lower those wings into the hot oil and let them swim their way to perfection for about 10-12 minutes or until they reach an internal temperature of 165°F. These wings are getting all dressed up in flavor, and it shows.

Once they’re gloriously crispy and golden, place them on a wire baking sheet to let any excess oil drip away. Oh, the anticipation!

The Sweet Sting: Crafting the Honey Hot Sauce

While your wings are cooling off, let’s work on the tantalizing Honey Hot Sauce that will elevate them to flavor heaven.

The Flavor Fusion

In a small saucepan, introduce Louisiana or Crystal Hot Sauce, unsalted butter, honey, and garlic powder to each other. Stir until this delightful medley starts to simmer. The scent alone is a promise of the spicy-sweet symphony to come.

Simmer to Perfection

Lower the heat and let this sauce simmer on low for 5 minutes. This gives the flavors a chance to meld, and that honey adds that irresistible sweetness while the hot sauce brings the heat. It’s a beautiful balance.

Bringing It All Together: A Flavor Explosion

Now, it’s time to unite the stars of the show. In a large mixing bowl, place your patiently waiting wings. Pour that gorgeous Honey Hot Sauce all over them, and give it a gentle toss. Every wing deserves to be coated in this sticky, spicy, sweet goodness.

Finishing Touch: That Sticky Shine

Before we serve these wings, we need to add that final touch that takes them to the next level. Place those sauced-up wings back on a wire baking sheet and set your broiler to HIGH. We’re talking about a quick two-minute broil, just long enough for that sauce to become irresistibly sticky. But be on alert; we don’t want any accidental burning. Watch those wings like a hawk.

The Grand Finale: Dive In!

Finally, the moment you’ve been waiting for—serve these Honey Hot Wings with a side of ranch or bleu cheese dressing. The cool, creamy dressing is the perfect balance to the fiery, sweet wings.

A Wing Revelation

There you have it, folks! Homemade Honey Hot Wings that will make your taste buds dance with joy. The crispy exterior, the spicy-sweet glaze, and the cool dip create a flavor symphony that’s worth the effort.

So, the next time you’re looking for a show-stopping appetizer or a game day treat, remember these Honey Hot Wings. They’re not just wings; they’re a flavor revelation. Enjoy every bite, and don’t be surprised if you find yourself making them again and again.

Happy cooking!

B. Coop

Honey Hot Wings Recipe

Get ready for a flavor explosion with our Honey Hot Wings! These crispy chicken wings are seasoned to perfection and coated in a sweet and spicy Honey Hot Sauce. Perfect for game day or any gathering, these wings will be a hit. Here’s how to make them:
Prep Time 4 hours
Total Time 4 hours



  • 2 lbs chicken wings
  • 2 tsp coarse salt
  • 1 TBSP onion powder
  • 2 tsp paprika
  • Peanut oil for frying

Honey Hot Sauce:

  • 1/3 cup Louisiana or Crystal Hot Sauce
  • 2 TBSP unsalted butter
  • 1/2 cup honey
  • 1 tsp garlic powder



  1. Dry the wings well with paper towels
  2. Add in the spices and toss the wings to coat evenly
  3. Refrigerate for 4 hours or overnight
  4. Heat the peanut oil* in a deep fryer to 375°F
  5. Fry the wings for 10-12 minutes or until they reach 165°F.
  6. Place on a wired baking sheet to drain.

Honey Hot Sauce:

  1. In a small saucepan, combine all ingredients.
  2. Stir until the sauce starts to simmer.
  3. Simmer on low for 5 mins.
  4. Add the wings into a large mixing bowl
  5. Pour the sauce over the wings and toss gently to coat
  6. Place the wings on a wired baking sheet
  7. Broil on HIGH for 2 minutes or until the sauce is sticky on the wings. Watch it closely to avoid burning.
  8. Serve with ranch or bleu cheese dressing.
  9. Enjoy!

Recipe Notes

*Use vegetable oil for frying if you have a peanut allergy.

Honey Walnut Shrimp Recipe

Jump to Recipe

Today, I’m sharing my irresistible Honey Walnut Shrimp recipe. Imagine succulent shrimp coated in a crispy batter, paired with candied walnuts, and drenched in a heavenly honey sauce. This dish is a delightful balance of sweet and savory flavors, and I can’t wait to show you how to make it. So, grab your apron and let’s get cooking!

Candied Walnuts:

To kick things off, we’ll create the candied walnuts that will add a delightful crunch to our dish. In a small pot, mix water and sugars until it simmers. Once the sugars have dissolved, add in the chopped walnuts and stir them in. Let the mixture simmer for about 5 minutes, allowing the walnuts to become coated and caramelized. Next, pour the candied walnuts onto waxed or parchment paper, spreading them out to cool and harden. Trust me, it’ll be hard to resist munching on these addictive treats while you continue cooking!

Preparing the Shrimp:

Now, let’s focus on the star of the show—the shrimp! Start by seasoning the peeled and deveined shrimp with salt and white pepper, ensuring they’re perfectly seasoned. Toss the shrimp in a bowl with half a cup of flour, making sure each piece is lightly coated. In a separate mixing bowl, whisk together one cup of flour, cornstarch, and cold club soda until you have a smooth batter. This batter will give our shrimp a crispy, golden exterior. 

Frying to Perfection:

It’s time to heat up that vegetable oil! In a frying pan or wok, heat the oil until it reaches 350°F. Take each shrimp from the flour and dip it into the wet batter, ensuring it’s fully coated. Carefully place the shrimp into the hot oil using a fork, allowing them to fry for about 3-4 minutes or until they turn a beautiful golden hue. Once cooked, remove the shrimp from the oil and let them drain on a wired rack to ensure they stay crispy.

Creating the Sauce:

Now, let’s move on to the mouthwatering honey sauce that will bring everything together. In a bowl, whisk together kewpie mayo, honey, and sweetened condensed milk until the mixture is smooth and well combined. This sauce is the perfect balance of creamy, sweet, and tangy flavors that will complement the shrimp and candied walnuts beautifully.

Bringing It All Together:

To finish off this delightful dish, carefully toss the cooked shrimp and candied walnuts in the honey sauce, ensuring each piece is coated evenly. The shrimp will soak up the luscious flavors, while the candied walnuts will provide that irresistible crunch. Serve this Honey Walnut Shrimp alongside some fluffy fried rice, allowing the flavors to mingle and create a memorable dining experience.

There you have it, folks—my mouthwatering recipe for Honey Walnut Shrimp. With its crispy shrimp, addictive candied walnuts, and heavenly honey sauce, this dish is a true crowd-pleaser. So, gather your ingredients, get that oil sizzling, and prepare yourself for a flavor explosion that will have your family and friends begging for seconds. Until next time, keep cooking, keep smiling, and keep enjoying the deliciousness of life. Happy eating, y’all!

B. Coop

Honey Walnut Shrimp Recipe

Indulge in the irresistible combination of succulent shrimp, candied walnuts, and a heavenly honey sauce with this Honey Walnut Shrimp recipe. Seasoned shrimp are coated in a crispy batter and fried to perfection. Tossed in a creamy honey sauce and paired with crunchy candied walnuts, this dish is a harmonious blend of sweet and savory flavors. Serve it with fried rice for a complete meal that will leave you craving more. Get ready to experience a symphony of taste sensations with this mouthwatering recipe!
Cook Time 30 minutes
Servings 4 people



  • 1 lb peeled and deveined shrimp
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 cup all purpose flour + 1/2 cup
  • 2 TBS cornstarch
  • 1 cup cold club soda
  • Vegetable oil for frying

Candied Walnuts:

  • 1/2 cup chopped walnuts
  • 2 TBS water
  • 1 TBS brown sugar
  • 2 TBS granulated sugar


  • 1 TBS kewpie mayo
  • 2 TBS honey
  • 1 TBS sweetened condensed milk


Candied Walnuts:

  1. Mix the water and sugars in a small pot until it simmers.
  2. Add in the walnuts and stir.
  3. Continue to simmer for 5 mins.
  4. Pour the walnuts onto waxed or parchment paper to cool.


  1. Season the shrimp with salt and white pepper
  2. Toss the shrimp into a bowl with the 1/2 cup of flour; set aside
  3. In a separate mixing bowl, whisk together the 1 cup of flour, cornstarch, and club soda.
  4. Heat vegetable oil in a frying pan or wok until it reaches 350°F.
  5. Transfer the shrimp from the flour to the wet batter.
  6. When the oil is hot, use a fork to place each shrimp into the oil.
  7. Fry the shrimp for 3-4 mins until golden.
  8. Remove and drain on a wired rack.


  1. Whisk all sauce ingredients together.
  2. Carefully toss the shrimp and the walnuts into the sauce and coat evenly.
  3. Serve with fried rice
  4. Enjoy!

The BEST Mongolian Beef Recipe

Jump to Recipe

Coop here! Back with another amazing recipe that will transport your taste buds straight to the heart of Asia. Today, I’m sharing with you my foolproof recipe for the BEST Mongolian Beef recipe! Get ready to experience tender slices of beef, infused with bold flavors, and coated in a luscious sauce that will leave you craving more. So, put on your apron and let’s embark on this flavorful journey together!

Marinating the Beef:

To achieve that melt-in-your-mouth texture, we start by marinating the beef. Grab about 2 pounds of flank or sirloin steak and slice it into thin, bite-sized pieces. Now, in a bowl, combine 1 tablespoon of baking soda, 2 tablespoons of cornstarch, 1 teaspoon of kosher salt, 2 tablespoons of vegetable oil, 2 teaspoons of soy sauce, and 1 teaspoon of mirin. This magical marinade will work wonders, tenderizing the beef and infusing it with flavor. Toss the steak in the mixture until each piece is evenly coated, then cover it up with plastic wrap or pour it into a ziplock bag and let it marinate in the refrigerator for at least an hour or even overnight. Trust me, the longer it marinates, the more tender and flavorful your beef will be.

Creating the Irresistible Sauce:

While the beef is marinating, it’s time to whip up the mouthwatering sauce that will coat every morsel of beef with an explosion of flavor. In a separate bowl, combine 2 tablespoons of oyster sauce, 1 tablespoon of hoisin sauce, 2 tablespoons of soy sauce, and 2 tablespoons of brown sugar. Stir until all the ingredients are well incorporated, and set the sauce aside for later.

Stir-Frying to Perfection:

Now, let’s bring the sizzle to the pan! Heat up about 1/4 cup of vegetable oil in a wok or a large pan over medium-high heat. Once the oil is hot and shimmering, add the marinated beef in batches, ensuring not to overcrowd the pan. We want each piece to get that gorgeous golden color. Fry the beef for about 2-3 minutes per batch until it’s beautifully caramelized. As each batch is done, transfer the cooked beef to a plate and set it aside.

Infusing Flavor:

But we’re not done yet! It’s time to infuse our Mongolian Beef with incredible aromatics and a spicy kick. In the same pan, throw in 5-6 cloves of minced garlic, 2 teaspoons of minced ginger, the white parts of 7 green onion stalks (don’t worry, we’ll save the green parts for later), and 8 dried red chilies. Let them sizzle and release their tantalizing aromas for about 30 seconds on medium heat.

Coating with the Sauce:

Now comes the moment we’ve all been waiting for! Pour in that glorious sauce mixture we prepared earlier. Hear that sizzle? That’s the sound of flavor happening right before your eyes. Bring the sauce to a simmer, allowing it to coat all those aromatic goodies in the pan. Then, it’s time to reunite the beef with its saucy partner. Add the cooked beef back into the pan, along with the reserved green parts of the green onions. Give everything a good stir, making sure each piece of beef is generously coated in that irresistible sauce.

Cooking to Perfection:

Let the Mongolian Beef simmer away for about 5 minutes, allowing all the flavors to meld together and the sauce to thicken slightly. You’ll see the beef absorbing those savory notes and becoming even more tender. It’s pure magic, my friends.

Serving and Reheating:

Now that our Mongolian Beef is ready to shine, it’s time to serve it up! I love to enjoy it over a steaming mound of fluffy white rice, allowing the sauce to mingle with every grain. The contrast between the tender beef and the bed of rice is simply heavenly.

But what if you have leftovers? Don’t you worry! Mongolian Beef makes for an excellent next-day meal. Simply store it in an airtight container in the refrigerator. To reheat, gently warm it up in a pan over medium heat until it’s heated through. You can also use the microwave, but be sure to cover it to retain the moisture.

There you have it, folks! From the marinated beef to the bold sauce and the aromatic stir-frying, this dish is a showstopper. So, gather your ingredients, put on your chef’s hat, and let the flavors of this Mongolian Beef take center stage in your kitchen. Until next time, happy cooking and happy eating, y’all!

B. Coop

The BEST Mongolian Beef Recipe

This recipe for Mongolian Beef is an absolute flavor explosion! Thinly sliced steak is marinated in a savory mixture, then stir-fried to perfection and coated in a rich and tangy sauce. NO SLURRY NEEDED! Served over a bed of warm rice, it’s a meal that will have everyone asking for seconds.
Servings 3 people



  • 2 lbs flank or sirloin steak
  • 1 TBS baking soda
  • 2 TBS cornstarch
  • 1 tsp kosher salt
  • 2 TBS vegetable oil
  • 2 tsp soy sauce
  • 1 tsp mirin


  • 2 TBS oyster sauce
  • 1 TBS hoisin sauce
  • 2 TBS soy sauce
  • 2 TBS brown sugar
  • 5-6 cloves of garlic minced
  • 2 tsp minced ginger
  • 7 green onion stalks
  • 8 dried red chilies
  • 1/4 cup vegetable oil for frying



  1. Slice the steak into thin slices and set aside.
  2. In a bowl, combine the baking soda, cornstarch, kosher salt, vegetable oil, soy sauce, and mirin to make the marinade.

  3. Toss the steak in the marinade until evenly coated. Cover and refrigerate for at least 1 hour or overnight.


  1. In a separate bowl, combine the oyster sauce, hoisin sauce, soy sauce, and brown sugar to make the sauce mixture. Set aside.


  1. Heat vegetable oil in a wok or pan over medium-high heat.
  2. Add the marinated steak in batches and fry until golden for about 2-3 minutes per batch. Set the cooked steak aside.
  3. In the same pan, add minced garlic, minced ginger, white parts of the green onions, and dried red chilies. Sauté for 30 seconds on medium heat.
  4. Add the sauce mixture to the pan and bring it to a simmer.
  5. Return the cooked steak to the pan and add the green parts of the onions.
  6. Stir well to combine all the ingredients and cook for an additional 5 minutes.


  1. Serve the Mongolian Beef over warm rice, allowing the delicious flavors to mingle.

The BEST Tuna & Potato Cakes

Jump to Recipe

Hey y’all! Today I’m thrilled to share with you a recipe that will make your taste buds dance with joy: The BEST Tuna & Potato Cakes! These golden, crispy cakes are packed with tender potatoes, flaky albacore tuna, and a harmonious blend of spices and herbs. They’re incredibly easy to make and oh-so-delicious. So, let’s dive right in and whip up these irresistible Tuna & Potato Cakes together!

Let me tell you more about these mouthwatering Tuna & Potato Cakes! These delightful patties are not only incredibly delicious, but they also offer a perfect balance of flavors and textures. Each bite is a delightful combination of creamy mashed potatoes, tender flakes of tuna, and a medley of aromatic spices and herbs.

The star ingredient of these cakes is, of course, the solid white albacore tuna. This premium canned tuna has a mild and delicate flavor that pairs beautifully with the other ingredients. It adds a touch of richness and adds protein to the cakes, making them a satisfying and wholesome meal.

The potatoes play a crucial role in creating the perfect texture for these cakes. The diced potatoes are boiled until fork-tender, then mashed to a smooth consistency. This creamy base provides a soft and velvety interior that contrasts beautifully with the crispy exterior once the cakes are fried to golden perfection.

Now, let’s talk about the spices and herbs that elevate the flavor profile of these Tuna & Potato Cakes. The combination of onion powder, garlic powder, and Cajun seasoning adds a delightful depth of savory and slightly spicy notes. The dried dill lends a hint of freshness and a subtle herbaceous flavor that complements the other ingredients beautifully. The finely chopped green onions and parsley provide a burst of freshness and a pop of color to the patties.

One of the key steps in this recipe is refrigerating the mixture before frying. Chilling the mixture helps it firm up, making it easier to shape the patties and preventing them from falling apart during cooking. It also allows the flavors to meld together, enhancing the taste of the final dish.

When it’s time to fry the patties, it’s important to heat the vegetable oil properly to ensure a crispy and golden exterior. The hot oil creates a beautiful crust while sealing in the moisture, keeping the cakes tender and juicy on the inside.


Gather your ingredients:

   – 3 cups of peeled potatoes

   – 2 (5 ounce) cans of solid white albacore tuna

   – 2 teaspoons of onion powder

   – 1 teaspoon of garlic powder

   – 1-2 teaspoons of Cajun seasoning (adjust to your spice preference)

   – 1/2 teaspoon of dried dill

   – 1 stalk of green onions, finely chopped

   – 1 teaspoon of parsley, finely chopped

   – 1 egg, beaten

   – 1 tablespoon of all-purpose flour

   – 2 tablespoons of vegetable oil

Dice the potatoes into 1/2 inch pieces, ensuring they are uniform in size for even cooking.

Boiling the Potatoes:

Fill a pot with salted water and bring it to a rolling boil.

Carefully add the diced potatoes to the boiling water and let them cook until fork tender, which usually takes about 15 minutes.

Once the potatoes are cooked, drain them using a colander and set them aside to cool.

Mashing and Mixing:

In a large bowl, mash the cooled potatoes using a potato masher or fork until they are smooth and creamy.

Drain the cans of tuna extremely well to remove excess liquid.

Once the potatoes have cooled completely, add the drained tuna, onion powder, garlic powder, Cajun seasoning, dried dill, finely chopped green onions, and parsley into the bowl.

Mix all the ingredients thoroughly, ensuring that the seasonings are evenly distributed throughout the mixture.

Take a small taste and adjust the seasoning according to your preference. Remember, you can always add more spice if desired!

Binding the Mixture:

Beat the egg in a separate bowl and then add it to the potato and tuna mixture.

Sprinkle the all-purpose flour over the mixture to help bind it together.

Gently fold the ingredients together until everything is well combined, being careful not to overmix.

Chilling and Frying:

Using an ice cream scoop or your hands, portion out the mixture into uniform portions, shaping them into patties or cakes.

Place the formed cakes on a baking sheet or plate and refrigerate them for 10-20 minutes. This step helps the cakes hold their shape while frying.

In a large frying pan, heat the vegetable oil over medium-high heat until it shimmers.

Carefully place the chilled cakes into the hot oil and fry them until they turn golden brown on each side, which usually takes around 2-3 minutes per side.

Once cooked, transfer the golden Tuna & Potato Cakes to a paper towel-lined plate to drain any excess oil.

Serving and Enjoying:

Serve your delectable Tuna & Potato Cakes immediately while they’re still warm and crispy. They pair wonderfully with a fresh and vibrant leafy green salad on the side.

Storing Leftovers:

If you happen to have any leftovers (which is rare because they’re so scrumptious!), store them in an airtight container in the refrigerator for up to 3 days

To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 10-12 minutes or until warmed through.

Ingredient Substitutions:

Feel free to get creative with your Tuna & Potato Cakes by trying out different ingredients or making substitutions based on your preferences or dietary needs. Here are a few ideas to get you started:

– Potatoes: You can use sweet potatoes instead of regular potatoes for a slightly sweeter twist.

– Tuna: If you’re not a fan of tuna, you can substitute it with cooked and flaked salmon or even canned chicken.

– Seasonings: Experiment with different spices and seasonings to customize the flavor profile. Paprika, cayenne pepper, or Italian seasoning can add a unique twist.

– Herbs: Don’t have dill or parsley on hand? Fresh cilantro or chives would make fantastic alternatives.

– Binding Agent: Instead of all-purpose flour, you can use breadcrumbs or crushed crackers to bind the mixture.

There you have it, folks! The recipe for the BEST Tuna & Potato Cakes. These crispy and flavorful delights are perfect for any occasion, whether it’s a family dinner or a potluck gathering. With their golden exterior, tender potato center, and the delightful burst of flavors, these cakes are sure to impress everyone at the table. So, head to your kitchen, gather the ingredients, and let’s get cooking! Get creative and make these Tuna & Potato Cakes your own!



The BEST Tuna & Potato Cakes

These Tuna & Potato Cakes are a mouthwatering treat that you won’t be able to resist. Tender potatoes are boiled, mashed, and combined with flavorful solid white albacore tuna, a blend of aromatic spices, and a touch of fresh herbs. Serve these delectable cakes alongside a refreshing leafy green salad for a complete and satisfying meal.
Prep Time 20 minutes
Cook Time 10 minutes
Servings 9 cakes


  • 3 cups peeled potatoes
  • 2 5 ounce cans solid white albacore tuna
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1-2 tsp Cajun seasoning
  • 1/2 tsp dried dill
  • 1 stalk green onions
  • 1 tsp parsley
  • 1 egg
  • 1 TBS all purpose flour
  • 2 TBS vegetable oil


  1. Dice the potatoes into 1/2 inch pieces
  2. Boil the potatoes in salted water until fork tender; about 15 mins.
  3. Drain.
  4. Mash the potatoes in a bowl; set aside to cool
  5. Drain the tuna VERY WELL.
  6. Once the potatoes have cooled completely, add the drained tuna, onion powder, garlic powder, Cajun seasoning, dill, green onions, and parsley into the bowl.
  7. Mix well.
  8. Taste and adjust seasoning as desired.
  9. Beat the egg and add it into the bowl along with the flour.
  10. Scoop out the mixture using an ice cream scoop and form the patties or cakes.
  11. Fold the mixture together to combine.
  12. Refrigerate the mix for 10-20 mins.
  13. Heat the vegetable oil in a pan.
  14. Place the cakes into the pan and fry just until golden brown on each side; about 2-3 minutes per side.
  15. Serve with a leafy green salad.
  16. Enjoy!

Coop’s Marry Me Chicken Recipe

Hey my Cookies! We’re back with another recipe that’ll knock your socks off! This one’s a viral hit that combines succulent chicken breasts, fragrant herbs, and a rich sauce. But, as always, I’ve put my own spin on it, with creamy Boursin cheese to add a luxurious finish to this easy-to-make weeknight dinner. Trust me, your taste buds will thank you!

Quick Prep

To start off, thinly slice your boneless and skinless chicken breasts. Then, in a large mixing bowl, combine those babies with some mayonnaise, Creole seasoning, onion powder, 1 tsp of Italian seasoning, and paprika. Let it marinate for 20 minutes, and use that time to dance around your kitchen and sing your favorite tunes.

Chicks up!

Heat up some extra virgin olive oil in a pan and add in your chicken. Cook it up for 3-4 minutes per side until it’s cooked through, making sure those babies get nice and juicy. Then, take them out and set them aside while you work on the sauce.

Extra Sauce, Please. 

In that same pan, melt some butter and add in some minced shallots, sun-dried tomatoes, crushed red pepper flakes, and the remaining Italian seasoning. Sauté it up for a minute and add in some flour. Stir it in until it’s no longer visible, then pour in some chicken stock and bring it to a simmer. Now, here’s where the magic happens – add in the Boursin cheese and stir it all up until it’s smooth and creamy.

Add the Cream

Pour in some heavy whipping cream and heat it to a low simmer, stirring everything together until it’s a beautiful sauce. Then, throw that chicken back in the pan.

Basil. LOTS of BASIL

Take 5-7 fresh basil leaves and tear them up into small pieces, because we’re fancy like that.

Simmer Down

Simmer everything in that pan, uncovered, for 5 minutes. Let all those flavors come together and do a little happy dance while you wait.

Serve it Up

Now, the moment you’ve been waiting for – time to serve it up! Pour that succulent chicken and rich sauce over some warm mashed potatoes or pasta and top it off with those torn basil leaves. Sit back, relax, and enjoy the deliciousness that you just created. You’re welcome.

Thanks for tuning in, y’all! Until next time, keep cooking and keep smiling.


B. Coop

Coop’s Marry Me Chicken Recipe

This recipe has gone viral thanks to its delicious combination of succulent chicken breasts, fragrant herbs, and a rich sauce. Of course I had to add my twist to it! Creamy Boursin cheese add a luxurious finish to this easy-to-make weeknight dinner.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people


  • 4-6 thinly sliced boneless, and skinless chicken breasts
  • 1 tsp mayonnaise
  • 2 tsp Creole seasoning
  • 1 tsp onion powder
  • 1 tsp Italian seasoning + 1 tsp
  • 1 tsp paprika
  • 1 TBS extra virgin olive oil
  • 1 TBS unsalted butter
  • 1 minced shallot
  • 4-6 roughly chopped sun-dried tomatoes
  • 1 tsp crushed red pepper flakes
  • 2 tsp all-purpose flour
  • 1 cup chicken stock
  • 5.2 oz Boursin cheese
  • 1/2 cup heavy whipping cream
  • 5-7 fresh basil leaves


  1. In a large mixing bowl, combine the chicken, mayonnaise, Creole seasoning, onion powder, 1 tsp of Italian seasoning, and the paprika.
  2. Set aside for at least 20 minutes
  3. Heat olive oil in a pan
  4. Add in the chicken
  5. Cook for 3-4 minutes per side or until completely cooked through.
  6. Remove and set aside
  7. In the same pan, melt the butter.
  8. Once melted, add the shallots, remaining 1 tsp Italian seasoning, crushed red pepper flakes, and sun-dried tomatoes.
  9. Sauté for one minute
  10. Add in the flour and stir until no longer visible
  11. Stir in the chicken stock and bring to a simmer
  12. Add in the boursin cheese; stir to combine
  13. Pour in the heavy whipping cream and heat to a low simmer
  14. Return the chicken to the pan
  15. Tear the basil leaves and add them in
  16. Simmer, uncovered, for 5 minutes
  17. Serve over warm mashed potatoes or pasta

Spaghetti and Meatballs recipe

Let’s talk about your new favorite recipe for Spaghetti and Meatballs! This dish has been a classic for years, but trust me when I say that you’ve never had it like this before! We’ve got all your favorites- juicy meatballs, flavorful tomato sauce, and of course, steaming spaghetti to soak it all up.

One of the best things about this recipe is how easy it is to make. Most of the ingredients are probably already in your pantry, so no need to make a trip to the grocery store. I love meals that are delicious and don’t involve too much hassle, so this one definitely checks all the boxes.

The Perfect Balance

Let’s start by talking about the star of the dish- the meatballs. The combination of ground beef and mild Italian sausage gives the meatballs a really rich flavor, and the diced onion, bell pepper, celery and garlic mixture add a nice crunch. This mixture is sauteed in olive oil until translucent and then cooled to room temperature. Once it’s cooled, you can mix the mixture into the remaining ingredients in a large mixing bowl. Eggs, Italian style breadcrumbs, Worcestershire sauce, garlic powder and onion powder are added to the bowl, creating a really flavorful meatball base. If you’re a cheese lover, we recommend adding cubes of mozzarella to the center of the meatballs for an extra gooey surprise. The meatballs are baked in the oven for 15 minutes and come out juicy and delicious.


Now let’s talk about the sauce. This is where all the magic happens, and this sauce is definitely magical. The diced onions, bell peppers, celery and garlic are used right off the bat and sauteed in olive oil. Once they’re translucent, wine, tomato paste, chicken bouillon powder, granulated sugar, dried oregano and fennel seeds are added to the pan, creating a really rich, fragrant sauce. Fresh basil leaves are added at the end for an extra pop of flavor. The sauce is simmered on low heat for 30 minutes with the meatballs added in. When everything is ready, just cook up some spaghetti and serve it topped with the delicious sauce and meatballs.

This dish is so flavorful and filling, and we love how easy it is to customize to your own preferences. If you’re feeling extra hungry, save a few of the meatballs for a sub. Trust us, you won’t regret it! We hope you enjoy this spaghetti and meatball recipe as much as we do, and make sure to leave us a comment and let us know what your favorite meatball recipe is!

Spaghetti and Meatballs Recipe

Meet your new favorite Spaghetti and Meatballs recipe! Quick and easy. Most of these ingredients are probably already in your pantry. Save a few meatballs for a sub. Thank me later.
Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings 6 people



  • 1 lb ground beef
  • 1 lb mild Italian sausage
  • 1/4 diced onion diced bell pepper, celery stalk, and garlic clove mixture
  • 3 torn basil leaves
  • 2 eggs
  • 1/2 cup Italian style breadcrumbs
  • 1/4 cup water
  • 2 TBS Worcestershire sauce
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 TBS seasoned salt
  • 8 oz Mozzarella cubed (optional)


  • 1 TBS extra virgin olive oil
  • 1 diced onion
  • 1 diced bell pepper
  • 1 diced celery stalk
  • 2 minced garlic cloves
  • 2 cans 28oz crushed tomatoes
  • 1/4 cup dry red wine
  • 1 TBS tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 1 tsp chicken bouillon powder
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp granulated sugar
  • Torn fresh basil leaves
  • Salt and pepper to taste
  • Garnish with fresh parmesan cheese



  1. Preheat oven to 400°F
  2. Saute the onion, bell pepper, celery, and garlic listed for the sauce in olive oil until translucent; about 5 mins.
  3. Remove 1/4 of the veggies and set aside to cool
  4. Once the veggies have reached room temperature, combine them with all listed ingredients for the meatballs in a large mixing bowl excluding the mozzarella.
  5. Form the meatballs the size of your choosing and add a cube of the mozzarella cheese in the center.
  6. Place the meatballs in a cast iron skillet or foil lined baking sheet.
  7. Bake for 15 minutes.


  1. In a saucepan, combine all ingredients listed for the sauce except for the parmesan cheese.
  2. Bring to a low simmer.
  3. Once the meatballs are done, taste the sauce and adjust the seasoning as desired.
  4. Add in the meatballs and simmer for 30 mins on low.
  5. Garnish with parmesan cheese and serve over warm spaghetti.
  6. Enjoy!

Choo Choo Chicken Recipe

My mom is the pickiest eater I know. She’s rarely blown away by dishes at restaurants. But, when she tried this particular dish at a local pub, she was hooked! I decided to challenge myself by recreating the meal that won her over! And I nailed it! I mean it’s GOOD! Of course I have to share. Read on my version of Choo Choo Chicken. Trust me when I say that you’ll want to make this dish again and again. Served on a bed of fluffy rice or noodles, it’s a sure-fire way to win the hearts of your family and friends.

Batter Up!

First, we need to start with the star of the dish – the chicken. I like to use boneless, skinless chicken breasts for this recipe. Slice them into 1-inch chunks, and then add in some salt, garlic powder, onion powder, and white pepper. Toss it all together and let it sit for 20 minutes. Trust me, this is the secret to making incredibly tender and flavorful chicken.

While your chicken is marinating, let’s get started on the wet batter. In a separate bowl, mix together all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, egg, cold water, and vegetable oil. This is going to create a crispy coating for the chicken that will make you swoon.

Fresh Oil ONLY…

Once your batter is ready, toss in the chicken pieces and make sure they’re thoroughly coated. Heat up some vegetable oil in a wok or frying pan, and then add in the chicken in small batches. We want to avoid crowding the pan and ending up with soggy chicken. Fry for one minute, remove, and repeat until all your chicken is fried. Then it’s time to pop them back in the oil and continue frying until they’re cooked through.

While your chicken is frying, it’s time to get started on the sauce. In a separate wok, heat up some sesame oil and sauté some thinly sliced bell peppers and onions for 4 minutes. Add in some minced garlic and sauté for another 30 seconds. Then, pour in a bottle of sweet chili sauce and stir until it’s heated through. If you’re feeling extra fancy, make your sauce from scratch using my recipe!

Once your sauce is ready, it’s time to add in the star of the dish – the chicken! Carefully toss your fried chicken in with the sauce until it’s coated in all that sweet and spicy goodness. Top it off with some chopped spring onions, and voila! You’ve got yourself a plate of delicious Choo Choo Chicken.

Serve it up with some fluffy rice or noodles, and prepare to be amazed at how easy it was to create such a flavorful dish. Your family and friends are sure to be impressed with this mouth-watering meal.

Happy Cooking,

B. Coop

5 from 1 vote

Choo Choo Chicken Recipe

This Choo Choo Chicken recipe is an irresistible combination of sweet and savory Asian flavors that will tantalize your taste buds. Tender pieces of chicken are coated in a sticky, mouth-watering sauce that is both sweet and spicy, making it perfect for those who love a little bit of heat. Served with your favourite rice or noodles, this dish is an absolute must-try!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people



  • 1 lbs boneless skinless chicken breasts
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp white pepper
  • 2 TBS cold water
  • 1 tsp sesame oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 onion
  • 1 tsp minced garlic
  • 1 bottle sweet chili sauce
  • Vegetable oil for frying
  • Spring onions for garnish

Wet Batter:

  • 3/4 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 egg
  • 1/2 cup cold water
  • 3 TBS vegetable oil


  1. Slice chicken into 1 inch chunks
  2. Place in the chicken in a bowl and add the salt, garlic powder, onion powder, white pepper, and cold water.
  3. Toss and set aside for 20 mins.
  4. In another bowl, mix all of the ingredients for the wet batter together.
  5. Add in the chicken and toss to coat well.
  6. Heat vegetable oil in a wok or frying pan
  7. Add the chicken in small batches using a fork or chopsticks to avoid sticking
  8. Fry the chicken for one minute then remove.
  9. Repeat until all chicken is fried.
  10. Add the chicken back into the oil and continue frying until it’s completely cooked through.
  11. Remove and drain on a wired rack.
  12. In a separate wok, heat the sesame oil.
  13. Thinly slice the bell peppers and onions.
  14. Add them into the wok and sauté for 4 minutes.
  15. Add in the garlic and sauté for 30 seconds.
  16. Pour in the sweet chili sauce
  17. Once the sauce is hot, add in the chicken.
  18. Carefully toss the chicken to coat it in the sauce.
  19. Garnish with chopped spring onions and serve.
  20. Enjoy!