Dinner Archives - WonkyWonderful

Eggs a la Goldenrod

Nicole Harris — Sun, 11 Oct 2026 22:08:57 +0000

Looking for a simple, budget-friendly recipe with old-fashioned charm? Eggs a la Goldenrod is a creamy, comforting dish that transforms humble hard-boiled eggs into a beautiful golden breakfast or brunch favorite.

Recipe originally posted March 21, 2014. Post updated October 9, 2026.

My first experience with Eggs a la Goldenrod was back in high school. I spent Easter at a friends house and his grandmother made this dish for Easter Brunch. This was way back before I had any interest in cooking. But I enjoyed it so much that I asked her for the recipe.

She happily explained how to make this humble egg dish. The older woman had learned to make this simple egg dish in her Home Economics class back in the 1930’s. That was when my interest in vintage recipes first began. I own several vintage cookbooks and love trying old recipes from the early 1900’s.

I hope your family enjoys this Old Fashioned Recipe as much as mine does. And when you are an old granny, be sure to pass this recipe down to the younger generations.

What Is Eggs à la Goldenrod?

Eggs à la Goldenrod is a traditional American comfort food made with hard-boiled eggs, a creamy white sauce, and toasted bread. The egg whites are chopped and folded into the sauce, while the golden-yellow yolks are crumbled over the top to create a cheerful, flower-like appearance.

The name “Goldenrod” refers to the golden color of the egg yolks, which resemble the bright yellow blossoms of the goldenrod plant.

Why You’ll Love This Classic Recipe

➤ Easy and economical: Uses everyday ingredients such as eggs, milk, butter, flour, and bread.
➤ Creamy and comforting: The smooth white sauce pairs beautifully with tender eggs.
➤ A clever way to use leftovers: Hard-boiled eggs left over from holidays or meal prep work perfectly.
➤ Versatile: Serve it for breakfast, brunch, lunch, or a light dinner.
➤ Beautifully simple: The contrast between the creamy sauce and golden yolks makes an ordinary dish feel special.

How to Make Eggs à la Goldenrod

Step 1: Prepare the eggs

Peel the hard-boiled eggs and separate the yolks from the whites. Chop the egg whites into small pieces and crumble the yolks into a separate bowl using a fork or mesh strainer.

Step 2: Make the creamy white sauce

Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly. Gradually pour in the milk, whisking to prevent lumps.

Continue cooking for 3–5 minutes, stirring frequently, until the sauce becomes smooth and thick enough to coat the back of a spoon.

Step 3: Add the egg whites

Stir the chopped egg whites into the sauce. Season with salt and black pepper, then warm gently until everything is heated through. Avoid boiling the sauce.

Step 4: Toast the bread

Toast the bread slices until golden and crisp. Place one slice on each serving plate, or cut the toast into triangles for a more traditional presentation.

Step 5: Assemble and serve

Spoon the creamy egg mixture over the toast. Sprinkle the crumbled egg yolks generously over the top, allowing their sunny color to stand out.

Tips for Perfect Eggs à la Goldenrod:

Make a silky, lump-free sauce. Whisk the flour into the melted butter before adding the milk. Add the milk gradually and keep whisking as the sauce thickens.
Cook the sauce gently. Medium-low heat helps prevent scorching and keeps the sauce smooth.
Keep the yolks separate. Crumbling the yolks over the finished dish creates the signature golden appearance. Mixing them into the sauce will change both the color and presentation.
Avoid overcooking the eggs. Properly cooked hard-boiled eggs have tender whites and yolks that crumble easily without becoming overly dry.
Adjust the thickness. If the sauce becomes too thick, add a splash of milk. If it is too thin, simmer it gently for another minute or two, stirring frequently.
Toast the bread well. A crisp slice provides a pleasant contrast to the creamy topping and helps prevent the dish from becoming soggy too quickly.
Season to taste. A little extra black pepper, a pinch of paprika, or a touch of dry mustard can add depth without overpowering the eggs.

Variations and Serving Suggestions:

Cheesy Goldenrod: Stir a small handful of shredded cheddar or Colby/jack into the sauce until melted.
Herb Garden Goldenrod: Add fresh chives, parsley, or dill for a fresh, aromatic finish.
Goldenrod with Ham: Fold diced cooked ham into the sauce for a heartier meal.
Goldenrod over Biscuits: Spoon the sauce over warm split biscuits for a more substantial Southern-inspired breakfast.
A Little Spice: Add a dash of cayenne pepper, red pepper flakes or a pinch of smoked paprika for gentle warmth.

What to Serve with Eggs à la Goldenrod

For breakfast or brunch, pair it with Fresh Fruit Salad, Tomato Cucumber Salad, Roasted Potatoes, Breakfast Sausage or Bacon. For lunch or supper, Shaved Asparagus, sautéed spinach, or roasted vegetables make excellent accompaniments.

Coffee, tea, or a glass of fresh orange juice completes the meal beautifully.

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Eggs a la Goldenrod

Course Breakfast

Cuisine American

Keyword egg recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 301kcal

Author Nicole Harris

Ingredients

6 Hard Boiled Eggs
¼ Cup Butter
¼ Cup Flour
¼ tsp Salt
⅛ tsp Ground Pepper
1½ Cups Whole Milk
1 Packages Pillsbury Grands Biscuits or 8 Slices Toasted Bread

Instructions

Peel boiled eggs and slice in half. Separate the egg whites and yolks.
Chop the egg whites to your desired size. Set aside.
Using the back of a spoon, push egg yolks through a fine mesh strainer to create the fine yolk crumbles.
Bake biscuits according to package directions or prepare toast.
Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly. Gradually pour in the milk, whisking continuously to prevent lumps.
Continue to cook while whisking frequently until sauce is smooth and bubbly. (about 4-5 minutes)
Cook until the sauce becomes smooth and thick enough to coat the back of a spoon.
Remove from heat and fold in the chopped egg whites. Salt and pepper to taste.
Serve egg white gravy over biscuits or toast. Top generously with crumbled egg yolks.

Nutrition

FAQ’s

Can I use leftover hard-boiled eggs?

Yes, this is one of the best ways to use leftover hard-boiled eggs. Just make sure they have been refrigerated promptly and stored safely.

How do I prevent the white sauce from becoming lumpy?

Whisk the flour into the melted butter until smooth, then add the milk gradually while whisking continuously. If small lumps remain, whisk vigorously or strain the sauce before adding the egg whites.

Can I make this recipe gluten-free?

Yes. Substitute a gluten-free all-purpose flour blend for the regular flour and use gluten-free bread. Check that your flour blend is suitable for thickening sauces, and adjust the amount if necessary.

What is the difference between Eggs à la Goldenrod and creamed eggs?

The two dishes are very similar. Both generally feature chopped hard-boiled eggs in a creamy white sauce. Eggs à la Goldenrod is distinguished by its traditional presentation, with the crumbled yellow yolks sprinkled over the top.

How should I store leftovers?

Refrigerate the egg mixture in a covered container within two hours of cooking. Use refrigerated leftovers within 3–4 days and reheat gently to 165°F, stirring as needed. Store the toast separately and prepare fresh toast when serving.

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Tagliatelle Bolognese Recipe

Nicole Harris — Fri, 09 Oct 2026 20:39:18 +0000

Discover the secret behind the perfect Tagliatelle Bolognese with rich slow-simmered ragù, cooking tips, serving ideas and ingredient variations. A classic Italian dish that is great for family dinner or an elegant dinner party.

When you come home hungry and tired, nothing quite hits the spot like a big steaming bowl of pasta and sauce. It’s warm, comforting and fills those empty tummies at the end of a long day. Pasta was always my go-to when my daughter was young because it was never a fight to finish dinner.

Remember, we made this CLASSIC BOLOGNESE SAUCE as a meal-prep hack. Plus sauce tastes better the next day anyways. Having that sauce ready in the fridge makes this weeknight dinner so quick and easy. Hooray for planning ahead! Now we can just focus on making this Tagliatelle Bolognese the perfect comforting pasta meal.

Why is tagliatelle used instead of spaghetti?

The broad, flat shape holds the rich meat sauce beautifully, creating a balanced bite of pasta and ragù.

How do you cook tagliatelle perfectly?

Cook in well-salted boiling water until al dente, following the package instructions or checking fresh pasta frequently. Finish tossing it in the ragù with a splash of pasta water.

I used to serve bolognese by ladling sauce over drained pasta in a bowl. It looked fine, tasted fine. Then I tried finishing the pasta directly in the pan with the ragù and a splash of pasta water. Game Changer.

Why Fresh Tagliatelle vs Dried Matters

Problem: Dried tagliatelle nests often break into shorter pieces and don’t cling to the sauce as effectively. Solution: Fresh packaged tagliatelle (the kind sold refrigerated) has a slightly porous, egg-enriched surface that grips the ragù better.

If using dried, choose a brand with a rough, extruded texture (bronze-die cut) rather than smooth.

How To Plate Tagliatelle Bolognese

Use a warm, wide-rimmed bowl. Twirl the tagliatelle into a nest, spoon additional ragù over the top. Finish with finely grated Parmigiano Reggiano and black pepper.

Serving Suggestions:

For a fresh start: Serve a simple salad ➤ Garden Italian Salad, Lemon Garlic Kale Salad

For a vegetable side: Try roasted zucchini, Roasted Asparagus, or sautéed seasonal greens.

For the finishing touch: Serve extra Parmigiano Reggiano at the table, along with freshly ground black pepper.

For a complete dinner: Begin with a light antipasto, follow with Tagliatelle Bolognese, and finish with panna cotta, fresh fruit, or a small serving of Tiramisu.

Recipe Tips & Notes

Timing: Have the sauce warm and ready before you drop the pasta: tagliatelle cooks fast (2–4 min fresh, 8–10 min dried)
Parmigiano: Use a block and grate it yourself. Pre-grated Parmesan contains cellulose that prevents it from melting properly into the sauce.
Serving: Serve immediately: tagliatelle bolognese does not sit. The pasta continues to absorb the sauce and softens quickly.
Quantities: Scale the sauce quantity generously: bolognese should coat every strand completely, not just sit at the bottom of the bowl.

FAQ’s

What makes Tagliatelle Bolognese different from spaghetti Bolognese?

Tagliatelle is a broad, flat pasta that holds rich meat sauce well. In Bologna, tagliatelle is the traditional pasta pairing for ragù, while spaghetti Bolognese is a no traditional variation.

How long does it take to prepare Tagliatelle Bolognese?

The pasta usually takes around 5–12 minutes to cook, depending on whether it is fresh or dried. The Bolognese sauce requires slow simmering for 2–3 hours or longer.

What cheese is best for Tagliatelle Bolognese?

Parmigiano-Reggiano is the classic choice. Grate it finely over the pasta just before serving for a savory, nutty finish.

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Tagliatelle Bolognese

Course Dinner

Cuisine Italian

Keyword pasta, pasta dinner

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 50kcal

Author Nicole Harris

Ingredients

7 oz 200g tagliatelle (fresh packaged preferred, dried works)
10 oz 280g Classic Bolognese Sauce
1 tbsp unsalted butter cold, cut into small pieces
Parmigiano Reggiano freshly grated, to serve
Kosher salt for pasta water

Instructions

Bring a large pot of water to a rolling boil. Salt generously: it should taste like mild seawater.
Warm the bolognese sauce in a wide skillet or sauté pan over low heat. Keep it at a gentle simmer while pasta cooks.
Cook tagliatelle 1 minute less than package directions. Reserve 1 cup of pasta cooking water before draining.
Transfer pasta directly from pot to the pan with the ragù using tongs. Add a ladleful of pasta water.
Toss over medium heat for 1–2 minutes until sauce coats every strand and liquid is mostly absorbed. Add more pasta water if needed to loosen.
Remove from heat. Add cold butter pieces and toss vigorously until melted and sauce turns glossy.
Plate immediately. Finish with freshly grated Parmigiano Reggiano.

Nutrition

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Classic Bolognese Sauce Recipe

Nicole Harris — Wed, 07 Oct 2026 00:59:57 +0000

The only Bolognese Sauce Recipe you’ll ever need: based on the 2023 official recipe from the Bologna Chamber of Commerce. Coarse-ground beef, pancetta, white wine, and a long slow simmer.

Typically my recipes are super quick and easy for Lazy Cooks, like me. This sauce is known for taking its time cooking but that doesn’t mean it is complicated. It is a flavorful sauce made with simple ingredients and low/slow cooking.

With about 30 minutes of prep and then hours of hands-off simmering, this sauce is perfect for weekend preparation. Get cozy, relax and simmer a sauce. I can’t think of a better Fall weekend plan.

Then we will be using this sauce to make several meals throughout the week. Make a big batch to meal prep and use throughout the week. Freeze half to use when you want a deep, slow cooked sauce ready and waiting.

How To Serve Or Use This Bolognese Sauce Recipe:

Tagliatelle Bolognese

What Is Classic Bolognese Sauce (The Authentic Italian Method)

Outside Italy, Bolognese sauce often means a tomato-heavy meat sauce ladled over spaghetti. In Bologna, traditional ragù is quite different. It is meaty, aromatic, and slow-cooked until the ingredients become one luxurious sauce.

Traditional Bolognese ragù is not intended to taste primarily of tomatoes. The beauty of authentic ragù isn’t in piling on ingredients. It’s in technique, balance, and time.

Preparation Tips:

Brown the meat properly: The first time I made this, I added all the meat at once: every bit of 3 lbs hitting a hot cast iron pan. The temperature dropped immediately and the meat steamed instead of seared. The ragù tasted fine but never had that deep, caramelized depth I was going for. After that, I started adding the meat in three separate batches, letting each one make full contact with the pan before adding the next. The difference was noticeable in the first bite. Don’t crowd the pan excessively. Proper browning gives the finished ragù a much deeper savory character.

Build the soffritto: Finely chop the onion, carrot, and celery by hand. The Accademia’s traditional instructions specifically call for finely chopping the vegetables rather than processing them in a food processor. Do not brown the vegetables. You want them soft and sweet, not caramelized or scorched. The soffritto should melt into the sauce rather than announce itself as a separate ingredient.

Ingredient Tips:

Substitutions: Pancetta → thick-cut bacon (adds smokiness, not traditional but acceptable). White wine → dry red wine (deeper color, slightly more tannic). Whole milk → heavy cream in the final step (richer finish). Chuck → brisket or short rib.

Why Coarse Grind Changes Everything

Standard supermarket ground beef is processed through a fine die, which compacts the proteins into a tight, uniform mass. During a 3-hour simmer, fine-ground meat loses its texture entirely and produces a dense, almost grainy sauce. The 2023 official Accademia Italiana della Cucina recipe specifically calls for polpa di manzo macinata grossa: coarsely ground beef. A coarse grind keeps the muscle fibers more open, allowing them to absorb wine, tomato, and milk differently during the long cook. The result is a ragù with varied, satisfying texture: closer to the traditional mezzaluna-minced method used in Bologna for centuries. Ask your butcher to grind chuck through a coarse die, or grind it yourself if you have a stand mixer attachment.

Storage Tips:

Storage: Refrigerate in an airtight container for up to 5 days. Ragù improves overnight as flavors meld.

Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Always reheat gently over low heat with a splash of warm broth to loosen: ragù tightens significantly when cold.

The Most Common Bolognese Mistakes

Problem: The sauce tastes bright and acidic, not deep and rounded. Solution: Two things cause this. First, the wine was not fully evaporated before adding tomato: always cook the wine until the sharp smell is completely gone, not just reduced.

Problem: The milk was skipped or added too early. Solution: Milk is not optional: it chemically neutralizes the acids released by both the wine and the tomatoes, and it emulsifies the fat into the sauce for that characteristic silky finish. Add it in the final 20 minutes, never at the beginning.

Problem: The ragù tastes dry and lacks richness. Solution: May have used too lean of meat. Choose flavorful beef with some natural fat, and don’t skip the pancetta.

Problem: The vegetables are wet and pasty. Solution: Finely chop the soffritto by hand not in a food processor, as the traditional method specifies.

Can I use pre-ground supermarket beef?

Yes, but request coarse-ground if available. Avoid extra-lean: fat content is
essential for flavor and texture.

Red wine or white wine?

The 2023 official recipe allows both. White wine produces a cleaner, more delicate flavor.
Red wine adds depth and color. Either works.

How do I know when it’s done?

The sauce should be thick enough to fall slowly from a spoon in a ribbon. The
vegetables should have completely dissolved into the sauce, and the color should be deep brick-red to dark rust: not
bright red.

Can I make it in a slow cooker?

Complete steps 1–7 on the stovetop, then transfer to a slow cooker on LOW for 6–8
hours. Add milk in the last 30 minutes.

What pasta shape is traditional?

Tagliatelle: the fresh egg pasta width was literally designed to match the width of a
specific bolognese sauce ribbon.

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Bolognese Sauce Recipe

The only Bolognese Sauce Recipe you'll ever need: based on the 2023 official recipe from the Bologna Chamber of Commerce. Coarse-ground beef, pancetta, white wine, and a long slow simmer.

Course Dinner

Cuisine Italian

Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Calories 51kcal

Author Nicole Harris

Ingredients

MEAT

1 lb 12 oz 800g chuck roast, coarsely ground by your butcher
14 oz 400g pork shoulder, coarsely ground by your butcher
5 oz 150g pancetta or thick-cut bacon, finely diced

SOFFRITTO

2 medium yellow onions finely diced
3 medium carrots finely diced
3 celery stalks finely diced
2 tbsp unsalted butter

SAUCE

⅔ cup 150ml dry white wine
1¾ cups 400g tomato passata (strained tomatoes)
2 tbsp double-concentrated tomato paste
½ cup 120ml whole milk
2 cups 480ml beef broth, warm, as needed
Salt and black pepper to taste

Instructions

Render the pancetta: Place diced pancetta and butter in a cold heavy Dutch oven or cast-iron pot. Set over medium-low heat. Cook, stirring occasionally, until the fat has fully rendered and the pancetta is soft but not crispy, 5–7 minutes.
Build the soffritto: Add all diced vegetables to the pot. Reduce heat to low. Cook, stirring every few minutes, until completely softened and nearly translucent, at least 15 minutes. Do not rush this step: the soffritto is the flavor foundation.
Remove soffritto: Transfer soffritto to a bowl and set aside. This allows the meat to make direct contact with the hot pan.
Brown the meat in batches: Increase heat to medium-high. Add meat in 3 separate batches, pressing each against the pan. Allow each batch to brown fully before breaking it up. Continue until all meat is deep brown with no pink remaining.
Return soffritto: Add the reserved soffritto back to the pot. Stir to combine with the meat. Cook together for 2–3 minutes.
Deglaze with wine: Pour in the white wine. Scrape up any browned bits from the bottom of the pot. Cook over medium heat until the alcohol has fully evaporated, 3–4 minutes. The sharp wine smell should be completely gone.
Add tomato: Stir in the passata and tomato paste. Season with salt and pepper. Stir to combine fully. The sauce should look brick-red, not bright red: meat forward, not tomato forward.
Long simmer: Reduce heat to the lowest possible setting. Place lid slightly ajar (about 1 finger width of opening). Simmer for a minimum of 2 hours, ideally 3–4 hours. Stir every 30–40 minutes. If the bottom begins to look dry, add a ladleful of warm beef broth.
Finish with milk: In the last 20 minutes of cooking, pour in the whole milk. Stir to incorporate. The sauce will become silkier and slightly lighter in color. This step softens residual acidity and rounds out the flavor.
Check seasoning and consistency: The finished ragù should be thick, glossy, and dark. If you lift a spoon and the sauce falls slowly in a ribbon, it’s ready. Adjust salt and pepper.

Nutrition

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Frozen Meatballs In Slow Cooker

Nicole Harris — Wed, 23 Sep 2026 03:49:48 +0000

Turn an ordinary weeknight into a fiesta with Slow Cooker Enchilada Meatballs. Frozen meatballs simmer slowly in a bold enchilada sauce until every bite is rich, saucy, and packed with flavor.

If there are meatballs at a party or gameday, that’s where I will be. I can’t turn down a saucy meatball on a toothpick.

Why Cook Meatballs In A Crockpot?

There’s something wonderfully comforting about a pot of meatballs simmering away in a rich, savory sauce. Even better? You don’t have to stand over the stove to make it happen.

Whether you’re feeding a hungry family or preparing food for a crowd, frozen meatballs make this recipe wonderfully convenient. Keep a bag in the freezer, and you’ll always have the makings of an easy, satisfying meal.

They’re also perfect for meal prep. Make a big batch and refrigerate. When you need a satisfying homemade meal in a hurry, these meatballs are ready to save the day.

Ingredient Tips: For an extra layer of flavor, stir in diced green chiles or a spoonful of salsa. You can also choose mild or spicy enchilada sauce depending on your taste. Use your preferred frozen meatballs.

Serving Tips: These meatballs can be served straight from the slow cooker with toothpicks for an easy party appetizer. For dinner, spoon them over steamed rice, cilantro-lime rice, or crushed tortilla chips.

Storage Tips: Store in a sealed container in the refrigerator. Eat within 3 days.

More Meatballs For Your Parties: Meatballs In Onion Gravy, Baked Italian Meatballs, Saucy Asian Meatballs

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Slow Cooker Enchilada Meatballs

Turn an ordinary weeknight into a fiesta with Slow Cooker Enchilada Meatballs. Frozen meatballs simmer slowly in a bold enchilada sauce until every bite is rich, saucy, and packed with flavor.

Course Slow Cooker Meals

Cuisine American

Keyword crockpot, meatballs, slow cooker

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 1kcal

Author Nicole Harris

Ingredients

32 oz bag of frozen meatballs
2 15 oz cans of red enchilada sauce
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
¼ teaspoon chili powder
8 oz bag of Mexican cheese blend
Chopped cilantro for garnishing optional

Instructions

Add frozen meatballs to the bottom of a 4 or 6 quart slow cooker.
Top with enchilada sauce and seasonings. Toss well to mix.
Cook on high for 2 hours or on low for 3-4 hours stirring occasionally.
30 minutes from the completed cooking time, add cheese to the slow cooker and mix well.
Cook for an additional 30 minutes before serving.
Serve meatballs with a toothpick as an appetizer or with white rice as a main dish.

Nutrition

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Spicy Tuna Roll

Nicole Harris — Sat, 19 Sep 2026 21:57:39 +0000

Bring the flavors of your favorite sushi bar to your kitchen with a homemade Spicy Tuna Roll.

Making Sushi At Home

My daughter and I have always had a love for sushi. But the cost and availability have always been an issue. Sushi restaurants, especially good ones, are pretty expensive. So I have switched to making sushi at home. Sushi bowls, sushi burritos and sushi rolls. With a little practice and finding quality ingredients it is no trouble at all.

For this roll, you will need to make the rice and the sauce first: Sushi Rice, Sriracha Mayo

These Sauces Are Great For Adding More Flavor: Eel Sauce, Mango Sauce

Food Safety Tip: If you’re using raw tuna, buy fish specifically sold by a reputable seller for raw consumption and keep it properly refrigerated. For extra caution, choose cooked tuna instead.

Prep Tip: Keep your ingredients chilled, work with slightly damp hands, and don’t rush the rolling process. Your first roll may be imperfect—and that’s part of the fun.

Finishing Touches: Arrange your spicy tuna rolls on a plate and sprinkle with sesame seeds. Serve alongside soy sauce, pickled ginger, and wasabi.

Storage Tips: Sushi rolls need to be kept chilled in the fridge. Do not keep leftovers for more than 24 hours, I recommend serving and consuming immediately.

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Spicy Tuna Roll

Bring the flavors of your favorite sushi bar to your kitchen with a homemade Spicy Tuna Roll.

Course Dinner

Cuisine Japanese

Prep Time 20

Total Time 20

Servings

Calories 595kcal

Author Nicole Harris

Ingredients

8 ounces Ahi Tuna Steak raw, minced (sushi grade)
¼ cup masago
1-2 tablespoons spicy mayo sauce
3 cups sushi rice cooked & cooled (but not cold)
3-4 sheets of nori seaweed

Instructions

With your bamboo mat rolled flat on your work surface, place a piece of the Nori seaweed sheet on top of the mat.
Scoop about 1 cup of sushi rice on the Nori and spread the rice evenly over the Nori sheet, firmly pressing it down (dip your fingers in the small bowl of water as often as necessary to keep the rice from sticking to your fingers).
Flip the seaweed sheet over so the rice is now on the bamboo mat.
In a small bowl, mix the minced ahi tuna steak, masago, and spicy mayo.
Spread about ¼ of the tuna mixture along the long edge of the nori.
Using the bamboo mat, carefully lift the rice and Nori sheet and tightly roll until the sushi is now the shape of a log.
Sprinkle with tuxedo sesame seeds, if desired.
Slice the roll into 1” pieces, wiping the knife blade clean after every slice so the rice doesn’t stick to the blade.
Arrange the pieces to your liking and drizzle with additional spicy mayo.
Serve with a dollop of wasabi, some pickled ginger, and soy sauce.

Notes

Optional:Tuxedo Sesame Seeds, Wasabi, Pickled Ginger,Soy Sauce

WARNING: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Nutrition

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WARNING: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Chicken Tater Tot Casserole

Nicole Harris — Mon, 07 Sep 2026 02:35:28 +0000

When you need a comforting dinner without spending hours in the kitchen, this Chicken Tater Tot Casserole is the answer.

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Lazy dinner casseroles are my jam! I love a good mix, dump and bake dinner. When I was a kid anything involving tater tots would’ve been a win. Now that I’m an adult, nothing has changed lol. Tater tots are still a win!

This meal is simple, quick and not too expensive. Using a store-bought rotisserie chicken makes this casserole especially convenient. Simply pull the meat from the bones, shred it, and mix it with the creamy filling. There’s no need to cook chicken from scratch, which means you can get this hearty dinner assembled and into the oven in just minutes.

Crispy tots, creamy chicken, and pure comfort in every bite.

This casserole is also wonderfully flexible. You can add frozen mixed vegetables, add the bacon for extra flavor, or stir in your favorite seasonings. It’s an excellent way to turn leftover rotisserie chicken into a completely new meal.

Whether you’re feeding a hungry family, looking for an easy potluck dish, or simply craving some classic comfort food, Rotisserie Chicken Tater Tot Casserole is a recipe worth keeping in your regular dinner rotation.

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Chicken Tater Tot Casserole

When you need a comforting dinner without spending hours in the kitchen, this Chicken Tater Tot Casserole is the answer.

Course Dinner

Cuisine American

Keyword casserole recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 253kcal

Author Nicole Harris

Ingredients

1 Rotisserie Chicken shredded
4 oz. of Whipped Cream Cheese
½ cup of Sour Cream
1 cup chopped Green Onions
1 packet Dry Ranch Mix
1 teaspoon Tajin Seasoning
1 cup Corn
1 cup chopped Bacon
Shredded Mild Cheddar Cheese
Tater Tots
Season All Salt

Instructions

Start by adding your shredded chicken,cream cheese, sour cream, onions, ranch mix, tajin, corn, and bacon to a large mixing bowl. Mix until combined.
Transfer mixture to casserole dish and smooth out into an even layer.
Top with shredded mild cheddar cheese.
Cover with one single layer of tater tots, placed close together, as shown.
Bake at 350 degrees for 30 to 40 minutes or until tater tots are golden brown.
Sprinkle with season all.

Nutrition

CORONATION CHICKEN SALAD RECIPE

Nicole Harris — Mon, 03 Aug 2026 22:47:22 +0000

Classic coronation chicken salad is a British royal dish which is easy, quick and can be made within 10 minutes. Cooked cold chicken breasts in a creamy curry-flavored sauce with apricots, raisins, and almonds.

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Creamy, flavorful, and packed with sweet and savory notes, this timeless salad is perfect for lunches, picnics, and light dinners. Discover the iconic British dish that combines tender chicken, aromatic curry spices, juicy fruit, and a creamy dressing in every bite. A lighter take on the classic featuring lean chicken, Greek yogurt, gentle curry spices, and naturally sweet fruit.

An impressive make-ahead dish that’s equally delicious served in sandwiches, lettuce cups, or on a buffet table.

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Coronation Chicken Salad

Course Lunch

Cuisine American

Keyword chicken salad

Prep Time 10

Total Time 10

Servings

Calories 392kcal

Author Nicole Harris

Ingredients

1 Lb cooked chicken breasts shredded
6 Tb mayonnaise
3 Tb Greek yogurt
2 Tb mango chutney
2 tsp curry powder
1/8 tsp cinnamon powder
½ tsp freshly cracked black pepper
1/8 tsp salt
5 dried apricots chopped
2 Tb black raisins
2 Tb toasted almond flakes
2 Tb chopped parsley

Instructions

In a large bowl, combine mayonnaise and Greek yogurt. Add chopped apricots, raisins, and mango chutney followed by curry powder, cinnamon powder, black pepper, and salt. Mix then add chopped parsley and almond flakes.
Add the shredded chicken and stir to coat the chicken.
Serve with salad or in a sandwich.

Nutrition

Chicken Cordon Bleu Sliders

Nicole Harris — Wed, 15 Jul 2026 02:04:01 +0000

A delicious twist on the timeless classic, these Chicken Cordon Bleu Sliders combine tender chicken, savory ham, and melty Swiss cheese, all tucked inside soft slider buns and brushed with a buttery glaze that bakes to golden perfection.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

I’m all about shortcuts, cheats and easy recipes inspired by more complicated dishes. Basically I am a lazy cook! That is why I love sliders that have flavor combinations of my favorite meals.

Unlike traditional Chicken Cordon Bleu, which requires rolling, breading, and frying, these sliders simplify the process without sacrificing flavor. Every bite delivers the familiar combination of creamy cheese, smoky ham, and juicy chicken wrapped in warm, buttery bread that’s crisp on top and irresistibly soft inside.

The best part? These sliders come together in about 30 minutes, making them a reliable favorite for busy weeknights and last-minute entertaining

More Slider Recipes:

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Chicken Cordon Bleu Sliders

Course Dinner

Cuisine American

Keyword Hawaiian roll sliders

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 113kcal

Author Nicole Harris

Ingredients

6 Hawaiian dinner rolls
2 tbsp Dijon mustard
3 tbsp mayonnaise
1 tsp cayenne
1 tsp salt
2 cups of cooked chicken shredded
10 oz package of sliced ham
6 slices of Swiss cheese
4 tbsp of unsalted butter
2 tbsp garlic minced
1 tsp salt
1 tbsp dried parsley

Instructions

Slice Hawaiian rolls lengthwise, set the top buns off to the side and place the bottom buns in a baking dish. Preheat the oven to 350°. In a small bowl add the Dijon mustard, mayonnaise, cayenne and salt, mix together and spread over the bottom buns.
Fold ham slices in half, place two side by side evenly on buns. Top with shredded chicken, add the Swiss cheese slices on top. Place top buns back on.
In a small bowl combine butter, garlic, salt and parsley then microwave for 30 seconds or until the butter melts. Stir then brush on top of the buns. Cover with foil and bake for 30 minutes. Bake uncovered for 5 extra minutes for golden tops.

Nutrition

Burger Recipes

Nicole Harris — Mon, 15 Jun 2026 21:11:39 +0000

Fire up the grill, experiment with bold toppings, and turn your next burger night into a memorable culinary experience with these Unique (non-beef) Burger Recipes.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

We love grilled cheeseburgers at my house. But every now and then it is nice to enjoy an alternative style burger. Burgers made without beef and with unexpected flavor combos. These Unique Burger Recipes will give you a new twist on your backyard grilling favorite.

The beauty of burgers lies in their versatility. Whether you’re craving global flavors, gourmet ingredients, or plant-based innovation, these unique burger recipes prove that creativity is the secret ingredient.

Pesto Turkey Burgers

Pesto Turkey Burgers are a delicious grilling recipe for the summer! Turkey burger on the grill flavored with basil pesto for a healthy hamburger option with lean meat.

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Black Bean Burgers

This Cheese Stuffed Quinoa Black Bean Burger with Cilantro Lime Slaw is so tasty you will not even miss the meat! Veggie burgers can be easy and delicious!

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Turkey Cheddar Jalapeño Burgers

Juicy jalapeño burgers with turkey, cheddar, corn, and smoky grilled jalapeños. Perfect for summer grilling or meal prep.

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Bison Burgers

Juicy Stovetop Bison Burgers: Easy to make, packed with protein & full of Mediterranean-inspired flavors. Enjoy with buns or lettuce wrapped.

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Chicken Parmesan Burgers

Chicken Parmesan Burgers are juicy, flavorful, and ready in just 20 minutes. With fresh mozzarella cheese and marinara sauce!

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White Bean Burgers

If you’re looking for a veggie burger that’s packed with plant-based protein and loads of flavor, this white bean burger recipe is a must-try!

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Pork Banh Mi Smash Burgers

These easy Pork Banh Mi Smash Burgers are ready in just 30 minutes, served on a toasted brioche bun and topped with a homemade Banh Mi slaw.

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Greek Lamb Burgers

Homemade Lamb Burgers are mixed with lots of spices and herbs, then grilled to juicy perfection.

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Turkey Basil Burgers

Easy Pan Fried Turkey Basil Burgers: Mediterranean flavors make this a delight! Serve with pita bread, rice or lettuce wrap it!

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Venison Burgers

This flavorful venison burgers recipe will shake up your burger routine! Easily make venison burgers on stovetop, grill, or in air fryer.

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Instant Pot Turkey Burgers

Instant Pot Turkey Burgers are deliciously easy weeknight dinner that’s loaded with flavor and ready in just 30 minutes!

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Salmon Burgers

This salmon burger recipe makes amazingly juicy, flaky, moist salmon burgers every time, with my pro tips to ensure success.

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Chickpea Burgers

These Chickpea Burgers are crispy outside, fluffy inside, and PACKED with flavor. The texture is tender but holds together well on the grill.

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Gorgonzola Buffalo Burgers

Gorgonzola buffalo burgers are juicy, bold and perfect for grilling. Made with lean buffalo, tangy cheese and savory spices, they’re packed with flavor in every bite.

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Vegan Chickpea Burgers

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Juicy Elk Burgers

These homemade elk burgers are so juicy and hearty! They are incredibly tender and flavorful. Perfect for lunch and dinner!

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Chicken Burgers

Juicy, flavorful ground chicken burgers made easy! Our simple recipe is perfect for a quick and healthy meal.

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Grilled Venison Burgers

Grilled Venison (Deer Meat) Burgers with all my tips and tricks for a juicy, flavorful burger that sticks together on the grill. Venison is high in protein, very lean, and as organic as you can get.

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Cheesy Ranch Air Fryer Turkey Burgers

Juicy & tender Cheesy Air Fryer Turkey Burgers: a favorite 20-minute dinner! With cheese and ranch dressing mix, this recipe is one of a kind.

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Black Bean Burger

These vegetarian-friendly black bean burgers combine fresh cooked black beans, onions, garlic, chipotle peppers, and warm and earthy spices into the most delectable burgers.

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Pizza Recipes

Nicole Harris — Mon, 08 Jun 2026 23:58:58 +0000

These Pizza Recipes are great for every occasion: movie marathons, birthday celebrations, game nights and parties. Instead of ordering delivery, make the Pizza Inspired Dinners.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Pizza is always a favorite at my house. If we aren’t ordering a pizza we are making recipes with that pizza flavor.

When my daughter and her cousins were young kids we would have make-your-own pizza nights. Give each kiddo a pre-baked pizza crust, set out all of the sauces and toppings then let them create their own pizza masterpiece. Those were really fun night.

There’s something magical about pizza night. Maybe it’s the smell of bubbling cheese drifting through the kitchen, or the way everyone suddenly appears when the first box hits the table.

One Slice Closer to Happiness.

SHEET PAN MEAT LOVERS PIZZA

Loaded with layers of pepperoni and sausage, this SHEET PAN MEAT LOVERS PIZZA delivers bold flavor in every bite.

Check out this recipe

Mini Pizza Cups

Muffin Tin Pizza cups are made with simple ingredients and baked in a muffin pan for a crispy, cheesy bite. These Mini Pizzas are easy to customize and perfect as Pizza Cups for quick meals or Mini Pizza Bites for Perfect Party Snacks. Great for weeknights, lunchboxes, or easy Appetizers For Kids. One of the best Muffin Pan Recipes for busy families.

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Crockpot Pizza Sloppy Joes

CROCKPOT PIZZA SLOPPY JOES are a fun family dinner that is sure to be a hit. Combine your two favorite meals in one easy slow cooker recipe.

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Cast Iron Skillet Pizza

Cast iron skillet pizza is the easiest way to make homemade pizza! This recipe takes just 5 ingredients and less than 20 minutes to make.

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Baked Pepperoni Pizza Sandwiches

These Oven Baked Pepperoni Pizza Sandwiches are the perfect game day recipe! Quick, easy and guaranteed to be a crowd favorite!

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BBQ Chicken Pizza

Homemade BBQ Chicken Pizza from scratch is easy. Tips on how to make perfect pizza crust and a secret ingredient in the sauce sets this pizza apart.

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PEPPERONI PIZZA CASSEROLE

This PEPPERONI PIZZA CASSEROLE is a great weeknight dinner idea. The flavors and ingredients of traditional pizza but in pasta casserole form.

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Mini Pizza Meatloaves

These Mini Pizza Meatloaves are a fun twist on traditional meatloaf! They’re made pizza style and come in under 150 calories each thanks to ground turkey!

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Baked Pepperoni Pizza Dip

If you’re a fan of cheesy, melty, pizza flavored appetizers, you’re going to fall hard for this Baked Pepperoni Pizza Dip!

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Pizza Bites

If you love pizza but want an individual-sized, shareable version, Pizza Bites made with biscuit dough are the perfect solution.

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Costco Pizza (Copycat)

Make Costco Pizza from scratch and save yourself a shopping trip! It’s just as cheesy, saucy, and crispy-edged as the food court version.

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Cheese Tortellini Pepperoni Pizza Casserole

If you love macaroni & cheese and pepperoni pizza you will flip for this Cheese Tortellini Pepperoni Pizza Casserole Recipe!

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Pepperoni Pizza Casserole

This easy pizza casserole recipe is topped with loads of pepperoni slices and melty cheese! It’s an easy weeknight meal that’s a real crowd pleaser. Back to school is here and I am feeling the

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PIZZA PASTA SALAD

This PIZZA PASTA SALAD has all of your favorite pepperoni pizza toppings combined into one delicious pasta salad recipe.

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English Muffin Mini Pizzas

English Muffin Mini Pizzas are a fun and easy dinner for kids! These pizzas and homemade Italian Ranch Dressing make the perfect pair!

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