Flavorful and tender marinated boneless skinless chicken thighs can be cooked on the grill or baked in the oven. We eat a great deal of chicken in this house and this is one of my favorite ways to cook boneless skinless thighs in the oven.

With just a little pre-planning, this makes a great weeknight meal. My oldest son compares the taste of this chicken to his favorite restaurant chicken dish, which makes this “fancy” tasting enough for a special occasion meal too, in my book!

Marinated Chicken Thighs

Boneless skinless chicken thighs soak up all the flavor of this tangy, savory marinade. The marinade itself is a simple blend of soy sauce, vinegar, olive oil, lemon juice, and spices.

After whisking all the ingredients together, just pour the marinade over the chicken thighs and let it marinate.

The more time you can devote to marinating the chicken thighs, the better the flavor will be.

How Long to Marinate Chicken Thighs

I’ve made this chicken many different times now and marinating the chicken for the full 24 hours makes a big difference in the flavor for this recipe. 

While the chicken technically takes 24 hours to prepare, nearly all of that time is completely hands-off.

Start the chicken marinating on a Sunday afternoon and you’ll have yourself a delicious Monday night dinner!

You’ll need the following ingredients to make this chicken marinade:

• olive oil
• soy sauce
• Worcestershire sauce
• red wine vinegar
• lemon juice
• dry mustard
• black pepper

Baking Boneless Chicken Thighs

Boneless chicken thighs are often easier to prepare and

This homemade shrimp ramen is a quick and satisfying twist on the classic Japanese dish. With simple ingredients and minimal prep, this easy recipe offers a flavorful shortcut to a delicious bowl of noodles, succulent shrimp, and aromatic broth. Perfect for busy days when you crave a comforting meal without the fuss.

Shrimp Ramen

It’s been a great week for cookbook reviews over here. My friend Gina’s newest cookbook, Skinnytaste Simple: Easy Healthy Recipes with 7 Ingredients or Fewer, arrived this past weekend and almost immediately I sat down to flip through it. I have at least a dozen recipes bookmarked already and I can hardly wait to try them all.

This Shortcut Shrimp Ramen was a must-make as soon as I spied it in the book. I had shrimp in the freezer, mushrooms in the fridge, and ramen noodles in the pantry.

Easy Homemade Ramen

The simple flavors in this recipe work well together. The result is a mild-flavored broth, not at all salty (like those ramen packets tend to be) and it can easily be kicked up with soy sauce or your favorite hot sauce.

We added generous amounts of gochujang sauce and all voted this meal a complete win. Much like the first time we made Egg Drop Soup a dozen years or more ago, homemade ramen was an instant hit. This is going to be a staple around here now.

Shrimp Ramen Noodles

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

• shrimp
• olive oil
• fresh ginger and garlic
• chicken stock
• mushrooms

Buttery, garlicky shrimp with plenty of bright lemon is something I can never get enough of. I have a hard time resisting eating these Garlic Butter Shrimp straight out of the pan each time I cook them!

Garlic Butter Shrimp

I love shrimp. I really love garlic butter shrimp. So, in my world, eating it straight out of the pan and calling that a meal absolutely works. However, sometimes it does need to be filled out a bit for a full family meal.

What to prepare with this garlic butter shrimp recipe? In two words, pasta or rice! Served over either those with a side of steamed or roasted vegetables, this is a dinner my family will happily eat any night of the week.

Butter Garlic Shrimp

Is there anything better than shrimp sauteed in butter and garlic? I love to bite into shrimp that’s been seared to perfection while basking in a rich pool of melted butter, and infused with all that garlicky goodness.

If you’re like me, then you know the glory of lemon with garlic and butter. Each has such distinct flavor, but the combination is timeless, especially for seafood. You simply can’t go wrong with lemon garlic butter shrimp, lobster, or salmon.

Just a note about shrimp colors, some shrimp are gray when raw, and others have a natural reddish hue

This Old Fashioned Potato Soup is a journey back to grandma’s kitchen where hearty food is made with common ingredients, and every bite tells a story.

Old Fashioned Potato Soup

This recipe for old fashioned potato soup takes me right back to my childhood. My mom often made this “milk and potatoes only” soup on Sunday nights. Eating potato soup after church is a tradition that all of my siblings remember.

I give my mom a lot of grace for what I remember of her kitchen, because I know she had a lot more hungry kids than budget. We kids still get a laugh over how she would multiply this soup for extra mouths by just adding water and milk.

4 Ingredient Potato Soup

There is one thing I do differently from my mom when it comes to making “her” potato soup. I like to add just a little bit of butter at the end. It boosts the flavor and adds a richness that can’t be beaten.

The inclusion of butter makes this recipe a 4 ingredient potato soup. To expand it to a 5 ingredient potato soup, it can also be made with either chicken broth or vegetable broth, which deepens the flavor nicely.

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This beef and broccoli stir-fry is a classic restaurant dish that is surprisingly easy to re-create at home. With tender strips of beef, crisp broccoli, and a flavorful sauce; it all comes together in just minutes.

Want to know a secret? I have a weakness for Chinese take-out. Some nights nothing hits the spot quite like those takeout favorites, right?

I’ve been ordering beef and broccoli for years and was pretty confident I could make my own version that would be every bit as good or better than my favorite takeout joint.

I’ve made several different versions of this beef and broccoli stir-fry over the past few years and combined a few I liked to make this version. The meal was an instant hit with my whole family and has become our favorite easy dinners over the past 10+ years.

With the zing of fresh ginger and plenty of garlic, the stir-fry sauce pairs so well with tender strips of beef and crisp broccoli. The broccoli is cooked until tender, without becoming even a little bit mushy.

Next time you get a craving for Chinese food, skip the take-out order and make this instead. It’s just as quick as ordering delivery and tastes even better.

Beef and Broccoli Stir-Fry

Both flank and sirloin steak work equally well in this beef and broccoli stir-fry. Sliced into ultra-thin strips, the beef winds up amazingly tender and full of flavor from the sauce.

I’ve found some stir-fry recipes everything ends up getting overcooked and mushy from the sauce. That is NOT the case here! The broccoli stayed slightly crisp with a nice bite while the meat has a browned exterior and juicy inside.

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