All the ingredients we love in classic Chinese Egg Rolls come together in this Egg Roll Stir Fry recipe. This is an irresistible bowl of deconstructed egg rolls and you’re going to love it.

Don’t skip the crispy fried wonton strips on top to give your meal a true egg roll flavor and crunch!

Egg Roll Skillet

It’s not exactly a secret that I love Chinese food. From Kung Pao Chicken to Egg Drop Soup, very few things make me happier than all those garlicky savory-sweet flavors coming together in one meal.

Most of the time, I prefer to skip the take out order and make my own favorite Chinese inspired recipes at home–it’s usually just as fast and way more budget-friendly.

However, when it comes to egg rolls I don’t always have the time or patience to wrap the filling in individual egg roll wrappers.

That’s where this deconstructed egg roll comes to the rescue! This dish is everything I love about pork egg rolls made in a quick and easy Egg Roll Stir-Fry.

If you could happily eat a whole meal of just egg rolls then you’re going to LOVE this Egg Roll in a Bowl! 

Deconstructed Egg Rolls

Cooked in a skillet, this easy weeknight meal is exactly what the name suggests: an egg roll unwrapped, deconstructed and served in a bowl.

While you could make a similar eggroll in a bowl with ground beef or ground turkey, I’m partial to the ground pork in this version. The pork is cooked with fresh ginger and garlic for that authentic flavor I can’t get enough of.

The ginger and chili paste in this egg roll stir-fry give the dish a bit of a kick that replicates the best egg rolls from my favorite Chinese restaurants.

Soy sauce and 5-Spice complete the irresistibly savory flavor profile while just a touch of cornstarch helps the sauce thicken up to the perfect texture.

I used a bag of coleslaw mix to make this even quick

Loaded Baked Potatoes with Homemade Cheese Sauce

The baked potatoes get sliced in half, baked in the oven and then loaded with bacon, broccoli and homemade cheese sauce. A super, easy family favorite dish on your table in 30 minutes.

Loaded baked potatoes are a very popular in our house. I mean, who doesn’t love bacon, broccoli, and cheese stuffed in a baked potato? It’s a  glorious combination we just can’t get enough of. It’s also an easy dinner option to feed the family or to feed a crowd. I’d like to know if there’s one person out there who hasn’t had a baked potato bar at a family reunion, girls’ camp, scout camp, church function, etc. You get the point! Cheesy baked potatoes just make people happy!

What Do I Need to Make Baked Potatoes?

One of the best things about baked potatoes is that they only take 4 ingredients to make, and they are failproof! Here is what you will need for the potatoes:

• Russet Potatoes – wash them well, and slice them half
• Olive Oil – rub it all over the potatoes, this helps them get so nice and crispy
• Salt and Pepper – adds flavor

Ingredients for Homemade Cheese Sauce

You won’t believe how simple it is to make cheese sauce at home. The ingredients for the base sauce are most likely items you already have at home and the things you add to it are totally up to you…though broccoli and bacon are a dream team with this cheese sauce! Here is what you will need:

• Whole Milk – it has to be whole milk, don’t use any other type of milk
• Butter – unsalted, adds flavor and richness
• Flour – just simple all-purpose works great
• Sharp Cheddar Cheese – sharp cheddar adds that bold cheesy flavor that shines in this sauce
• Hot Sauce – adds a just a hint of heat and flavor you don’t want to miss
• Cayenne Pepper – feel free to add more if you want the cheese to be more spicy
• Broccoli – steamed and chopped into very small pieces
• Bacon – cooked until crispy and chopped into small bits
• Salt and Pepper – add flavor

The measurements for each ingredient and instructions for making this recipe can all be found in the recipe card at the end of the post.

What Potatoes Are Best For Baking?

Starchy potatoes such as Russet and sweet potatoes are best for baking or roasting. They work the best for the dry heat of an oven and end up with a fluffy c

Welcome to the weekend, my friends! I’ve had a fun week in the sunshine while visiting friends in Utah. Shawn, Natalie, and I did an easy hike on Aspiration Trail one morning and snapped this photo at the top.

There are hundreds of rocks lining the path all the way up the hill and it was a great way to spend some time outdoors. If you’re visiting the St. George area, this walk/hike needs to be on your to-do list.

ON THE BLOG this week: Is there anything better than coming home to the smell of a meal that’s simmering in the crock-pot? Making corned beef and cabbage in the slow cooker is so easy it practically makes itself.

Lucky enough to have corned beef leftover? Crispy hot potatoes and cabbage are combined with bites of tender, salty, corned beef to create the corned beef and cabbage hash of your dreams.

My husband’s favorite soup takes all of the Reuben flavors you love and combines them in a steaming hot bowl of soup, perfect for these chilly nights. Don’t skip the rye bread for serving with the soup, it adds the perfect final touch.

For something a little different next time you’re making corned beef, baked corned beef with honey mustard glaze turns out moist and juicy with a sticky sweet glaze on top that no one can resist.

Tender, salty, corned beef, bite-size chunks of potatoes, and shredded green cabbage are combined in a savory broth to make this hearty corned beef soup. This meal never fails to make everyone in my family happy.

Chicken and vegetables simmer in a creamy filling underneath a flaky biscuit topping to make these individual chicken pot pies. Prefer a casserole? Just bake it that way instead. Whichever way you choose to make it, this dinner disappears fast.

Tired of making banana bread when those bananas on the counter have passed their prime? Banana pancakes with chocolate chips are a quick, easy breakfast that I’d happily eat for dessert as well.

Air fryer Brussels sprouts are the popcorn of the vegetable world. There is no way you can eat just one – they are such a great snack or side. I feel like brussels sprouts are finally getting the attention they have long deserved. Eat straight out of the air fryer or drizzled with a balsamic glaze, I could happily snack on these every day. 

What I’m CRAVING: These banana split freezer bites look like a lot of fun and they could al

Cheesy Bacon Ranch Corn Dip [+ Video]

This Bacon Ranch Corn Dip is out of this world addicting! Just wait until you bring it to the next BBQ or party and everyone’s begging for the recipe!

It is cheesy, creamy and crunchy all at the same time and it has bacon. Need I say more?! This dip only takes 15 minutes to prep and is perfect for feeding a hungry crowd!

How This Recipe Came to Be

A long time ago, years in fact, I had a really delicious corn dip at a bbq and it became quite embarrassing how much of it I ate. I couldn’t stop. Every bite only made me want more and more and all I could think was, I HAVE to have the recipe. Well, not everyone is into sharing their recipes, in fact some flat out refuse. It was a sad moment. And I totally forgot about it until now, and I had to recreate it! So bacon corn ranch dip is totally happening and it’s full of cheesy deliciousness.

What Do I Need for Corn Dip?

So let’s break it down, this cold corn dip involves ranch, bacon, and corn. In other words, it’s three safe foods for picky eaters. Is it just me or have you all noticed that even kids and adults who refuse to eat anything seem to be okay with these three foods?

Bacon is obvious, corn is so sweet and good — and even better if you grill it, but that’s not necessary— and ranch. I don’t know why ranch is a picky eater pleaser, but it does work! Here is a complete list of everything you will need:

• Corn – ideally you want fresh corn on the cob, but if it’s not corn season, then frozen corn works great
• Ranch Dressing – we prefer to make it from scratch or use a ranch packet rather than buying a bottle of ranch dressing
• Sour Cream – you can double the ranch dressing if you don’t have sour cream and want extra ranch flavor
• Shredded Cheese – we used cheddar and pepperjack for this recipe and you can use any combination of cheese you want
• Bell Peppers – you will chop these up and sauté them to soften them a little and add great grilled flavor
• Diced Green Chiles – drain them well, they add such great flavor and a little heat
• Green Onions – these add a beautiful pop of color and fresh flavor
• Bacon – cook your bacon ahead of time until it’s crispy and let it cool, head to our how to cook bacon post for all our tips and cooking the perfect bacon

The measurements for all the ingredients are listed in the recipe card at t

Tender, salty, corned beef, bite-size chunks of potatoes, and shredded green cabbage are combined in a savory broth to make this corned beef soup. This meal never fails to make everyone in my family happy.

Corned Beef Soup

On the chance that you are lucky enough to have some leftover corned beef waiting in the fridge, this recipe will make the most of it. If you don’t happen to have corned beef in the house already, this corned beef and cabbage soup recipe is worth a trip to the store.

Savory and flavorful, I could happily breathe in the smell of this simmering soup all day long. However, lucky for all of us, a brief simmer is all it really needs to wilt the cabbage, making it tender and not turning it to mush.

The short simmer makes this a great recipe to pull together on a busy night. Start the onion cooking and then prep the other ingredients as you go, adding to the pot as you go along. The whole meal will come together in less than 30 minutes from start to finish.

Once the onion has become mostly translucent add the chopped celery and continue cooking until tender. Next is the Worcestershire, pepper, and potatoes. Notice you don’t add salt here.

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