I’ve made many versions chicken meatballs, from my Asian chicken meatballs to these Greek chicken meatballs, but these zesty meatballs might just be one of my favorite! I took all of the best elements of chicken piccata and incorporated them into this easy recipe. The combination of familiar flavors in a new form was exciting… With salty capers and tender, juicy meatballs in a lemon white wine sauce, and just enough red pepper flakes to make your mouth water.

Frequently Asked Questions

Key Ingredients

There are plenty of ways you can customize this ingredients list to really make it your own. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Ground Beef: I prefer to use lean ground beef, but you can also use ground turkey or any type of ground meat you prefer.
• Elbow Noodles: Goulash is traditionally made with elbow noodles, but any similar shaped bite-size noodle will work. In the recipe I called for 16 oz of noodles, but if you like a lot of pasta you can use up to 24 oz without adjusting any other ingredients.
• Diced Tomatoes: Make sure you do not drain the tomatoes as the juices add more flavor. For a more robust sauce, you can also use fire roasted tomatoes instead.
• Onion: A yellow onion is great because it lends a touch of natural sweetness, but a white onion also works just fine.
• Cheddar Cheese: Shred the cheese right off the block for the BEST flavor and consistency. Bagged shredded cheese will just seize up in the pot and not mix well with the other ingredients.
• Worcestershire Sauce: While some recipes call for soy sauce, it only brings saltiness, whereas Worcestershire sauce adds a deep, savory richness.
• Kidney Beans: My mom always added a can to make it extra filling with lots of fiber, but these are totally optional and can be skipped!

How to Make Goulash

Whether you’re cooking for your family on a busy weeknight or preparing to feed for a crowd, this one-pot wonder checks all the right boxes! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Prevent Soggy Noodles: Don’t overcook the noodles! They will continue to cook in the liquid for a couple of minutes after the heat is off. 
• Make it Creamy: Stir in up to 1 cup of sour cream right before serving.
• Spice It Up: Add crushed red pepper flakes or hot sauce to give it a spicy kick.
• Vegetable Boost: Diced bell peppers, zucchini, carrots or even corn can be added to increase the veggie content.
• More Seasonings: A teaspoon of smoked paprika can impart a rich, smoky undertone. You can also add a bay leaf or two while simmering the sauce, just make sure to remove them before serving.

What Makes These Asian Chicken Meatballs So Great?

• Balanced Flavors: Made with fresh ginger, garlic, honey, sriracha, and soy sauce, the sweet and savory glaze is pure magic!
• Quick and Easy: Everything comes together in just over half an hour with simple to follow steps.
• Party or Potluck Ready: Keep them warm in a crockpot and watch how quick they disappear!
• Versatile: Serve them as an appetizer or make it a meal with rice, noodles, or veggies on the side.
• Make-Ahead: Prepare the meatballs in advance and bake them when you’re ready. Bonus: They also freeze great!

Ingredients Needed

Below you will find helpful notes for key ingredients used to make this recipe for Asian meatballs. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Ground Chicken: You can use ground turkey instead. Just note that the texture and flavor may vary slightly. I don’t recommend ground beef with this recipe as it will overwhelm the other flavors.
• Panko Breadcrumbs: Panko breadcrumbs are coarser than traditional breadcrumbs and will create the perfect texture.
• Egg: Don’t skip this ingredient! It’s helps to bind everything together so the meatballs don’t fall apart.
• Ginger: Don’t swap the fresh ginger for dried ground ginger, the flavors will not pop in the same way.
• Sesame Oil: You can use regular or toasted sesame oil, but for flavor reasons, I do not recommend swapping it for regular oil.
• Soy Sauce: Coconut aminos or tamari will also work very well.
• Rice Vinegar: Rice vinegar is slightly sweet and gives great balance, but plain white vinegar can be used instead.
• Sriracha: Add more or less to adjust how spicy the sauce is. If you don’t have sriracha, any hot sauce will do in a pinch.
• Honey: Just like the sriracha sauce, you can add more or less honey to control the sweetness.
• Cornstarch and Water: These get mixed together to create a cornstarch slurry, then stirred into the sauce to create a thick and glossy consistency.

How to Make Asian Chicken Meatballs

Bold flavors in bite-sized form? Yes, please! Pro Tip: Prepare the meatballs in advance and bake them when ready for a stress-free dinner. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

More of the Best Meatball Recipes

• Lemon chicken piccata meatballs are so easy to make in just 30 minutes!
• Greek chicken meatballs are loaded with fresh flavor from homemade Greek seasoning.
• I love an appetizer that you can keep warm in the slow cooker, like Crockpot bbq meatballs and crockpot buffalo chicken meatballs.
• Swedish meatballs with creamy sauce is a spot-on Ikea copycat recipe.
• Easy baked Italian meatballs are juicy, tender, and so flavorful.

Say hello to your new favorite salmon recipe! Thanks to the air fryer, these salmon bites are super crispy with a juicy and flaky texture on the inside. I’ve tested countless variations of air fryer salmon bites, and this is the recipe that hits the sweet spot between simplicity and flavor. It’s all about using the right combination of spices and coarse panko breadcrumbs to enhance the salmon without overpowering it. And that garlicky and creamy dill sauce? It’s a must — trust me, you’ll want to drizzle it on everything!

Ingredients Needed

Besides the salmon, this recipe uses simple and affordable ingredients you likely have on hand. Below you will find helpful notes for key ingredients used to make this recipe for air fryer salmon bites. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Panko Breadcrumbs: I don’t recommend swapping these with any other type of breadcrumbs. Panko breadcrumbs are extra coarse and stick well to the salmon, creating the best crunch!
• Seasonings: I use a medley of paprika, garlic powder, onion powder, salt, and pepper. Feel free to change this mix up as desired – this recipe is very flexible.
• Salmon: Cut your salmon into 1-inch pieces. Try to make sure all of the pieces are about the same size so they cook evenly.
• Mayonnaise: You can use regular or low-fat, either one will work just fine for the dipping sauce. You could also use sour cream or Greek yogurt, but the final sauce will be less creamy and more tangy.
• Lemon Juice: I recommend using freshly squeezed lemon juice if possible!
• Fresh Dill: Using fresh dill will create the best flavor, but swapping in 1 teaspoon of dried dill will work in a pinch.

How to Make Air Fryer Salmon Bites

By air frying, you avoid the greasiness of deep frying and still get that perfect crunch. A salmon dinner with homemade sauce ready in under 30 minutes? Yes, please! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

How To Serve Salmon Bites

• Sauces: If the creamy garlic dill sauce doesn’t float your boat, no worries! This homemade honey mustard recipe, creamy sweet chili sauce, and tangy tzatziki sauce would pair perfectly as well.
• Tacos: Yes! Salmon bites make great crispy fish tacos. Toss them in warmed tortillas with mango slaw or corn salsa for the perfect bite!
• Bowls: You could also serve these over any flavor of rice bowl, salad bowl, quinoa bowl, etc. Add your favorite toppings, like this cilantro lime dressing, and dig in!

Chef’s Tips & Variations

• Pat Dry Before Breading: If your salmon is wet, pat it dry with paper towels to help the breadcrumbs stick and prevent any sogginess.
• Preheat Air Fryer: I know some air fryers say they don’t need to be pre-heated, but starting with a hot air fryer helps to create a crispy crust.
• Don’t Overcook: Salmon is cooked through when it flakes easily with a fork and reaches 145°F. Watch closely as some air fryers run a little hotter than others, there is nothing worse than dry fish!
• Line Air Fryer Basket: If things in your air fryer tend to stick, cut a round of parchment paper to fit the bottom of your basket. This ensures you won’t loose any of the crispy coating to the bottom of your air fryer.
• Make it Cheesy: Sprinkle up to 1/3 cup grated parmesan into the breadcrumb mix for a cheesy twist.
• Add Heat: Sprinkle in some cayenne powder, or red pepper flakes, to turn up the heat.

Why I Love This Cheesy Chicken Spaghetti

If there’s one thing that my entire family agrees on, it’s this – bacon makes everything better! This cheesy chicken spaghetti casserole is no exception to that rule. Whether I serve it as a fun weeknight dinner or at a potluck with friends, I almost NEVER have leftovers of this chicken spaghetti! Here’s what makes it so amazing:

• Comforting: Cheesy chicken spaghetti with bacon is the definition of cheesy comfort food, it’s one of those stick-to-your-ribs kind of dinners!
• Flavorful: Tender chicken, smoky bacon, cheddar cheese and creamy soup meld together beautifully to make the very best bite.
• Great for a crowd: One batch of this cheesy chicken spaghetti generously feeds a small family multiple times. Freeze portions for easy dinners later or feed a crowd for a potluck or party. This dish always fits the bill!
• Make Ahead: This is a perfect recipe for preparing ahead of time! You can make the entire recipe up to the baking point. Cool, cover with foil, and place it in the fridge. When ready to cook, sit at room temperature for at least 30 minutes and then bake as directed.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for chicken spaghetti. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Chicken: Use any combination of chicken breasts or thighs. You can also use leftover shredded chicken or a rotisserie chicken to save some time!
• Veggies: A simple combo of yellow onions, red bell peppers and green bell peppers create the perfect balance of fresh flavors. You can always feel free to swap the red and green peppers with orange or yellow if preferred.
• Soups: You’ll need both cream of mushroom soup and cream of chicken soup to create the very best thick and creamy sauce.
• Bacon: Cook and crumble this, I love cooking my bacon in the oven, or use leftover bacon from breakfast!
• Cheese: I love using sharp cheddar cheese for this baked spaghetti. For the very best texture and flavor, consider grating it right off the block.

How to Make Chicken Spaghetti Casserole

This is a pretty quick moving recipe, so make sure you have everything prepped and ready to go before you start cooking. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Chef’s Tips and Variations

• Don’t overcook your pasta: You’ll want your noodles to be just al dente. Otherwise, they’ll be overcooked and a little mushy after you bake the casserole. This goes double for any kind of gluten free pasta!
• Add more veggies: You can always sneak in some secret veggies into the casserole. Toss in some frozen peas, corn, carrots, mushrooms or broccoli. This is a great trick for those of you who have picky eaters like me!
• Spice it up: Add diced jalapeños, red pepper flakes or cayenne powder. Try using a spicy cheese like pepper jack or habanero cheddar for an extra kick!
• Change the pasta: Spaghetti noodles are great, but you can also use penne, rigatoni, bow tie, or just about any shape. You can also use whole wheat, gluten-free or veggie pasta.

What To Serve With Cheesy Chicken Spaghetti

This cheesy chicken spaghetti is a full meal all on its own, but you can always add some extras:

• Bread: Try my homemade crusty ciabatta bread to help sop up any of that creamy sauce.
• Salad: Lighten up your plate with a side salad! Try spinach strawberry salad or loaded pea salad for a touch of fresh flavor.
• Decadent Dessert: For a sweet finish, try another big crowd pleaser like my easy chocolate and peanut butter Texas sheet cake!

More Spaghetti Recipes You’ll Love

• Homemade spaghettios with meatballs are better than the canned stuff!
• Mexican spaghetti is a cross between beefy chili and a spaghetti dinner.
• Spaghetti salad is a pasta salad that’s loaded with fresh, crunchy veggies!
• 30-minute spaghetti carbonara is loaded with crispy bacon and Italian cheeses.

Reasons You’ll Love These Easy Baked Oysters

• Flavorful: With juicy oysters, lots of garlic, and fresh herbs, all topped with a golden brown, buttery panko topping, each bite is better than the last!
• Quick and Easy: If you can stir ingredients, then this simple recipe will be a success. This baked oyster recipe only takes 20 minutes to make from start to finish. Yes, really!
• Spicy: A sprinkle of cajun seasoning adds the perfect amount of spicy, tangy heat. Plus, you can always serve them with some hot sauce on top!
• Great for gatherings: You can double or triple the recipe and pop them into the oven all at once. You can also easily prep them ahead of time, then bake as your guests arrive!

Key Ingredients

Crispy panko gives each smokey, garlicky bite the perfect amount of crunch. Below you will find helpful notes for key ingredients used to make this baked oyster recipe. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Canned Oysters: Use your favorite, I like to use smoked oysters for extra flavor. Check the variation section below for tips on using raw oysters instead.
• Panko Breadcrumbs: While you can use regular breadcrumbs, I highly recommend grabbing a box of Panko breadcrumbs. They are coarser and add a lot more texture!
• Garlic: Fresh garlic is best. In a pinch, jarred garlic also works, but it won’t have the same bold flavor as the real deal.
• Cajun Seasoning: You can add more or less based on your personal preferences. Slap Ya Mama is my families favorite Cajun seasoning. Note that some brands of Cajun seasoning are spicier than others, so choose with care.
• Parmesan Cheese: For the very best flavor and consistency, freshly grate your own parm right off the block.

How to Make Baked Oysters in Oven

These baked oysters are an easy mix-and-assemble recipe. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Chef’s Tips & Variations

• Use fresh oysters: If it’s fresh oyster season in your area, go ahead and use them in the recipe. Make sure they’re properly cleaned and shucked. Follow the directions, but cover the ramekins with foil before baking. Bake them for 10 minutes covered, then remove the foil and bake for 5 minutes more, until golden brown.
• Watch the oven: Set a timer on your phone to remind you to remove the ramekins from the oven. Over-cooking leads to dry, rubbery oysters!
• Add bacon: Cook 2 to 3 bacon strips until crispy and reserve the fat. Finely chop the bacon and mix it into the panko topping. Stir 1/2 to 1 tablespoon reserved bacon fat into the oysters for an extra smokey version of this appetizer.
• Make them Mediterranean: Swap the parmesan for crumbled feta cheese and add 1/4 cup finely chopped pitted olives for a Mediterranean twist.
• Prep ahead: You can prepare these baked oysters ahead of time for a party. When it comes time to bake them, cover them tightly and store them in the fridge instead. Remove them from the fridge 30 minutes before baking, then bake as directed.

What To Serve With Baked Oysters

You just can’t serve this baked oyster recipe without some fresh lemon wedges on the side. They add the perfect balance! Here are a few more tasty pairing ideas:

• Appetizer: These buttery baked oysters are a wonderful appetizer on their own. You can also pair them with a side of salted crackers or toasty sliced baguettes. For more seafood appetizers, try my hot crab dip and smoked fish dip!
• Dinner: For main dishes, go for a plate of creamy Cajun chicken pasta or air fryer shrimp po’ boys. My Cajun jambalaya pasta and one-pot dirty rice are other great options.
• Side dish: For a light veggie side, make my cucumber tomato salad or try these cheesy twice baked potatoes. You also can’t go wrong with this creamed corn!

Key Ingredients

Find the full printable recipe with specific measurements below.

• Chicken: You need 3 cups of cooked, chopped or shredded chicken. To keep it extra easy, I always grab a rotisserie chicken!
• Evaporated Milk: Canned evaporated milk is my secret weapon to creating a rich and creamy broth. It’s lower in fat and less expensive than heavy cream and can be stored in your pantry for anytime you need it. However, you can use half and half or heavy cream if you prefer.
• Cream of Chicken Soup: You can use any flavor of canned condensed “cream of” style soup. I like the flavor best from cream of chicken soup, but cream of onion or celery are good substitutes.
• Canned Biscuits: Buy plain, large (16.3 ounces) southern buttermilk style biscuits. “Homestyle” biscuits also work well, but do not buy the flaky biscuits. If you can only find the smaller sized biscuits, cut them in half, not fourths, so they don’t disappear.
• Vegetables: I like to use celery, onion, garlic, and carrots to add flavor. However, if you are a plain jain kind of chicken and dumplings person, skip the celery and carrots. I still highly recommend including the onion and garlic for savory flavor.

Tips For Making Easy Chicken and Dumplings with Biscuits

I recommend having all your ingredients out, prepped, and ready to go before starting. This easy chicken and dumplings recipe moves quickly once we get going! Scroll down to the printable recipe card for full instructions!

Sauté the vegetables until they start to brown before adding the broth. This takes the flavor up a notch and gives the whole soup a richer, homemade flavor.

Once you add the broth, bring the mixture to a simmer – not a boil. A gentle simmer is key because it warms everything without reducing the liquid too much.

Don’t skip tossing the raw biscuits in flour. This helps thicken the soup and also prevents the biscuits from sticking together too much as they cook.

Drop biscuits in an even layer and cook with the lid on! Press the dumplings below the broth and break them apart as needed, as they cook. Leaving the lid on the pot traps the steam and helps the dumplings to cook quickly. You can test one by splitting it open, it should be soft and fluffy, not doughy.

Don’t over simmer chicken and dumplings. If you overcook biscuit dumplings, they can essentially fall apart and disappear (or become overly dense).

Once the dumplings are cooked, turn off the heat and let the pot sit for a couple of minutes uncovered. This helps the broth thicken a bit and gives the dumplings a chance to soak in all that flavor without getting mushy.