With no advance planning required, these pan-seared chicken thighs require just a few minutes of work in the kitchen.

This recipe is a great one for using dried spices; as the chicken slowly cooks, it will absorb all of those Italian flavors. There is no need to marinate the meat, simply sprinkle each thigh with seasonings and drop it in the pan.

Pan Seared Chicken Thighs

The hardest part of this recipe is waiting while the chicken slowly cooks on its own. You want the skin to be golden-brown with all the fat rendered before you turn the pieces over.

This recipe results in incredibly juicy chicken with a crispy skin every time. It is completely worth the wait! Crispy pan seared chicken is a great match for Classic Potato Salad, Italian Herb Rice or Rosemary Roasted Potatoes.

Creamy, rich Truffle Mac and Cheese is a fancy spin on comfort food. If you’ve never tasted this awesomeness, you’ve been missing out on this ultimate side dish.

In the mood for some awesome vegetables? Sriracha Honey Roasted Broccoli is a friend and family favorite, as is this Asparagus, Bacon, Corn, and Sweet Potato Skillet.

Italian Chicken Thighs

You’ll need just a few ingredients to make this recipe:

• light-flavored olive oil or coconut oil
• chicken thighs
• kosher salt
• freshly ground black pepper
• granulated garlic or garlic powder
• dried oregano
• dried basil
• herbs de Provence, optional

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Made with ground beef, rice, and all the traditional flavors of cabbage rolls this fragrant cabbage roll soup is as cozy as it gets.

Stuffed Cabbage Soup

Cabbage rolls have been a long-time part of my frequently made recipe rotation. There is just something comforting about the flavors in these recipes.

Over the years, our recipe has evolved to be a less labor-intense layered cabbage roll casserole. These Unstuffed Cabbage Rolls deliver a quick skillet meal too, when I don’t have time or motivation for much more than that.

Given my love of soups in cooler weather turning cabbage rolls into soup just made so much sense. And boy am I glad I did!

It doesn’t get much better than a simmering pot of soup on a cold day. Or delivering soup to a friend when they have been under the weather.

Body and soul-warming soup is definitely a love language for me. I enjoy the feeling it brings of slowing down to pause and enjoy a meal as you blow on a steaming hot spoon full of delicious flavor.

What gives cabbage rolls their distinct flavor to me is that splash of vinegar and just a touch of sugar and this recipe for cabbage roll soup is much the same.

Cabbage rolls taste distinctly different without those two ingredients. Those two tiny little things are not to be skipped.

How to Make Cabbage Roll Soup

To avoid having to drain the ground beef, I often use a 90/10 blend. There will be minimal to no grease left behind.

The reason that I don’t drain the ground beef in cabbage roll soup is because, as the beef browns, I like to add my seasonings to really allow them to season the beef.

When the beef is almost done, add your o

Creamy, rich, peanut butter syrup makes a fantastic topping for your favorite stack of homemade pancakes or waffles.

While you can absolutely make a delicious peanut butter maple syrup with just two ingredients (2 parts maple syrup to 1 part creamy peanut butter) – and I do this quite often, there’s something fun about making it a little more special.

I’ve taken my Grandmother’s waffle sauce and added peanut butter to create a creamy, rich, smooth syrup that’s certain to make every peanut butter lover’s breakfast dreams come true.

While delicious on pancakes, try drizzling some of this syrup over a bowl of diced apples and bananas with chopped peanuts and mini chocolate chips. It is quite the treat at snack time.

Or next time you are enjoying a scoop of ice cream before bedtime, top it with a bit of leftover peanut butter pancake syrup. You won’t regret it.

Peanut Butter Syrup Recipe

You can whip up this syrup recipe in less than 5 minutes. Start by thoroughly whisking the flour and sugar together before adding the milk. If you have the flour and sugar lump free it should keep your syrup lump free as you add the milk.

Heat over low to medium heat until the sauce has thickened and gently bubbled. Avoid a hard rolling boil. Just a low simmer is all that it needed. Keep whisking. Add your peanut butter and keep whisking it on the heat until it is smoothly combined.

After removing from the heat add your vanilla and butter. Stir until combined. Serve warm over a stack of fluffy pancakes. Our favorite though is poured over Chocolate Pancakes.

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Creamy, buttery, cheesy potatoes with bacon are combined in this Loaded Baked Potato Dip to create a snack that is a guaranteed win for your football party. Everyone knows that potatoes and sour cream go together like football and snacks.

And we all know, the better your snacks, the better your team’s chance of winning, right?

My family is all about dippable foods and when I had the idea of a cheesy potato dip for potato chips? I was all over that. It should come as no surprise that my family absolutely loved this recipe and it’s become a much-loved favorite in our house.

Baked Potato Dip

To make this baked potato dip recipe, first, bake the potatoes. Then slice them in half, hollow out the centers and combine that fluffy baked potato with sour cream, butter, and cheese.

The filling is my favorite part of classic twice-baked potatoes and that was the inspiration for this Twice Baked Potato Dip.

Served with sturdy potato chips or eaten with a spoon, this is the mashed potato dish of my dreams.

Loaded Potato Dip

Potatoes + Potatoes + all the delicious dairy + bacon?! What’s not to love about this combination?

Perfect for game day or pretty much any other occasion, this loaded potato dip is going to be the big favorite for your next event. Judging by how quickly this disappears when I make it, I can pretty much guarantee it.

Even if your team misses the Hail Mary pass, these potatoes will ensure your party is a winner.

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Pickled Red Onions

I don’t know why I haven’t posted this recipe sooner, but I can’t stop making and eating these pickled red onions…bring on all the tacos!

Pickled red onions are tangy and sweet, and they add a little extra crunch to whatever you put them on. I’m obsessed with them! I absolutely love them on tacos and pretty much all Mexican recipes. They are also phenomenal on sandwiches or burgers or in a salad. Essentially, I just keep them on hand all the time now.

They have a long shelf life and just get better with age. All you need is 6 simple ingredients!

Ingredients for Picked Red Onions

Here are the 6 simple ingredients you will need to make pickled onions:

• Red Onion – thinly sliced, you could use any type of onion you want if you aren’t a red fan
• Apple Cider Vinegar and Red Wine Vinegar – I love the combination of these two vinegars, they are sweet and a little more mild
• Sugar – balances the tartness and acidity of the vinegars
• Kosher Salt – adds flavor and enhances all the flavors
• Water – using warm water helps dissolve the sugar and salt

The measurement for all the ingredients can be found in the recipe card down below. The recipe can be saved or printed there as well.

Variations for Pickled Onions

I’m all about not changing things up if it’s delicious, but this recipe is super flexible and can be easily adjusted to fit your desires. Here are a few ideas:

• Spicy – add slices of jalapeno or a dash or red pepper flakes
• Garlicky – add a clove or two of fresh garlic that has been thinly sliced
• Peppery – add whole peppercorns
• Herby – add a sprig of fresh thyme or rosemary or whatever herb(s) you love

You can also use other types of onions or vinegar. Play around with this recipe and find variation is your favorite!

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