One Pot Archives - WonkyWonderful

Sloppy Joe Recipes

Nicole Harris — Mon, 20 Apr 2026 18:34:49 +0000

These Sloppy Joe Recipes let you enjoy your favorite childhood dinner as a grownup. The entire family will love this Classic Comfort Food with a twist!

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Get Messy, Eat Happy: Sloppy Joes, A Classic

Few dishes capture the spirit of comfort food quite like the Sloppy Joe. Traditionally made with ground beef simmered in a tangy tomato-based sauce, Sloppy Joes are beloved for their simplicity. The combination of sweet, savory, and slightly smoky flavors piled onto a soft bun creates a nostalgic experience that’s hard to beat.

Whether you’re feeding a family on a busy weeknight or hosting a casual gathering, these Sloppy Joe Recipes deliver satisfying results with minimal effort.

What makes Sloppy Joes so enduring?

Ease: One pan, minimal prep, and quick cooking time
Affordability: Budget-friendly ingredients
Versatility: Endless flavor combinations

Serving Suggestions

Broccoli Mac & Cheese, Loaded Baked Potato Salad, Lemon Dill Green Beans

The Origin Of Sloppy Joes

Sloppy Joes are believed to have originated in the United States in the early 20th century, possibly from a cook named Joe who added tomato sauce to loose meat sandwiches. Part of the Sloppy Joe’s charm is right in the name, it’s messy! That spill-over sauce and dripping filling make every bite fun and satisfying. It’s not just a meal, it’s an experience.

BEER CHEESE SLOPPY JOES

This Beer Cheese Sloppy Joe Recipe is a unique twist on a family favorite. Perfect for family dinner or game day grub.

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Big Mac Sloppy Joes

Big Mac Sloppy Joes are messy, saucy, and loaded with burger flavor. Ground beef, and a ‘special sauce’ are simmered and served on hamburger buns with pickles, shredded lettuce, and American cheese.

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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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Taco Sloppy Joes

Taco Sloppy Joes are extremely flavorful and mildly spicy with taco seasoned, saucy ground beef, black beans, corn, diced green chilies and more, and make an easy dinner!

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PHILLY CHEESESTEAK SLOPPY JOES

These Philly Cheesesteak Sloppy Joes have the great flavors of a cheesesteak in a quick, easy weeknight dinner the family will love.

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Slow Cooker Cowboy Sloppy Joes

Smoky, sweet, and a little spicy, these slow cooker Cowboy Sloppy Joes with bacon and jalapeños are saucy, messy, and hard to resist.

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SLOPPY JOE SLIDERS

These SLOPPY JOE SLIDERS are great for a weeknight dinner idea. Beef and cheese tucked into Hawaiian rolls then baked to perfection.

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Instant Pot BBQ Sloppy Joes

Instant Pot BBQ Sloppy Joes are an easy recipe that turn ground beef and a few simple ingredients into a delicious dinner in just 30 minutes!

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Asian Sloppy Joes

Asian Sloppy Joes are a twist on the traditional classic dinner recipe, with a sweet and tangy vibe, piled between a sesame seed bun.

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Texas Toast Sloppy Joes

Who’s ready for a delicious twist on classic Sloppy Joes that’ll knock your socks off? Say hello to Texas Toast Sloppy Joes!

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Slow Cooker Kimchi Sloppy Joes

Slow Cooker Kimchi Sloppy Joes elevates an old classic with the bold and tangy flavors of kimchi. It’s an irresistible flavor fusion.

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Sloppy Joes with Cheese

Cook garlic bread sloppy joes for an easy weeknight dinner. Make an open face sloppy joe or sandwich with our delicious homemade sloppy joe sauce.

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Lentil Sloppy Joes

Lentil sloppy joes are easy to prepare. Made with lentils, cooked in a tangy homemade sauce, and served on a bun it is hearty, filling and inexpensive!

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Turkey Sloppy Joes

Turkey Sloppy Joes is an easy & delicious weeknight meal! Made with ground turkey and a zesty tomato sauce, it is ready in under 30 minutes.

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SLOPPY JOE CASSEROLE

This SLOPPY JOE CASSEROLE is an easy dinner recipe that the entire family will love. Sloppy joe meat topped with tots and cheese.

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Sloppy Joe FAQs

Can I make Sloppy Joes healthier?

Yes! Use lean ground meat, reduce sugar, and add vegetables like carrots or zucchini for extra nutrition.

What are the best meat substitutes?

Lentils, black beans, tofu crumbles, or plant-based ground meat all work well and absorb flavors beautifully.

Can I make Sloppy Joes ahead of time?

Absolutely. The filling can be stored in the fridge for up to 3–4 days and often tastes even better the next day.

The post Sloppy Joe Recipes appeared first on WonkyWonderful.

Easy Chicken Ramen Recipe

Nicole Harris — Thu, 01 Jan 2026 23:22:19 +0000

This easy chicken ramen recipe is simple, comforting, and perfect for anyone who wants a quick homemade meal. With just a few ingredients and minimal cooking time, you can enjoy a delicious bowl of ramen anytime.

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Chicken ramen is a warm, comforting meal that’s quick to make and perfect for busy days. This easy chicken ramen recipe uses simple ingredients and takes less than 40 minutes, making it ideal for beginners or anyone who wants a homemade meal without much effort.

Why You’ll Love This Ramen Recipe

Quick and easy to prepare
Uses simple, affordable ingredients
Warm, filling, and customizable
Great for lunch or dinner

Tips And Variations

Use leftover rotisserie chicken to save time
Add extra veggies like carrots, bean sprouts or spinach for extra nutrition
Adjust soy sauce to control saltiness
Add chili sauce for spicy ramen

Chicken Ramen Faq’s

What kind of chicken works best?

Chicken breast, thighs, or rotisserie chicken all work well.

Can I make this recipe vegetarian?

Yes. Replace chicken broth with vegetable broth and skip the chicken. Add tofu or mushrooms instead.

How long does chicken ramen last?

It’s best eaten fresh, but you can store it in the fridge for up to 2 days in an airtight container.

Can I make it spicy?

Absolutely. Add chili sauce, chili flakes, or a little hot sauce to taste.

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Easy Chicken Ramen

Course Dinner

Cuisine Japanese

Keyword dinner idea, dinner recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 94kcal

Author Nicole Harris

Ingredients

1 teaspoon sesame oil
1 tablespoon unsalted butter
3 scallions chopped (reserve the green parts for garnish)
3 cloves garlic minced
2 teaspoons fresh ginger grated
½ cup baby bella mushrooms sliced
1 tablespoon miso paste
6 cups chicken broth
¼ cup soy sauce
1-2 tablespoons Sriracha
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken thighs or chicken breasts
4-6 large eggs hard-boiled or soft boiled
3 x 3oz packets of ramen noodles discard the seasoning packet, cooked according to package directions, drained, and set aside until ready to serve
Toppings
Hard-boiled eggs
Reserved green onions chopped
Corn
Chili crunch oil
Lime wedges
Fresh parsley chopped
Cilantro chopped

Instructions

Heat a large pot or Dutch oven over medium-high heat. Add sesame oil and butter.
Once the butter has melted, add the scallions, garlic, ginger, and mushrooms. Sauté for 5 minutes, stirring, to not burn the garlic.
Add the miso paste, chicken broth, soy sauce, Sriracha, rice wine vinegar, brown sugar, and black pepper. Stir to combine. Bring the broth to a boil.
Once boiling, add the chicken thighs. Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
While the chicken cooks, make Instant Pot hard-boiled eggs (instructions below).
Remove the chicken and shred it with two forks. Set aside in a bowl.
Divide the noodles among 4 soup bowls. Ladle the broth over the noodles. Top each bowl with shredded chicken, egg halves, green onions, corn, chili crunch oil, lime wedges, and parsley.

Nutrition

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Chicken Soup With Zucchini Noodles

Nicole Harris — Mon, 01 Dec 2025 03:31:15 +0000

When you crave the cozy warmth of a classic soup but want something lighter, Chicken Soup with Zucchini Noodles is the perfect solution. This Chicken Zoodle Soup is perfect for weeknight dinners.

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Whether you’re looking for a weeknight dinner, an immune-boosting meal, or a cozy bowl for a chilly day, this Chicken Zoodle Soup recipe delivers pure comfort with a healthy twist.

Why You’ll Love Chicken Soup With Zucchini Noodles

Low-carb thanks to zucchini noodles
Naturally gluten-free
Fast cooking time (ready in about 40 minutes)
Great meal-prep option
A lighter take on a traditional classic without losing any flavor

Tips and Variations

Don’t overcook the zucchini noodles or they will get watery. Add them at the end.
For a richer broth, simmer with a leftover chicken carcass before starting the recipe.
Add extra veggies like mushrooms, spinach, or chopped green beans for more nutrition.
To make it creamier, stir in a splash of coconut milk or heavy cream at the end.
Spicy Chicken Zoodle Soup: Add a pinch of red pepper flakes or a dash of hot sauce.
Ginger-Lemon Detox Style: Add fresh grated ginger and extra lemon juice.
Mexican-style: Add cumin, cilantro, and a squeeze of lime.
Italian-style: Add basil, rosemary, and Parmesan (if not dairy-free).

What To Serve With Chicken Soup

Do zucchini noodles get soggy in soup?

They can if overcooked. Add them in the last 2–3 minutes to keep them firm and fresh.

Can I use store-bought zucchini noodles?

Yes, Pre-spiralized zucchini noodles work well.

How to make this vegetarian?

Use vegetable broth and swap chicken for chickpeas or white beans.

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Chicken Soup with Zucchini Noodles

Course Dinner

Cuisine American

Keyword chicken soup, chicken soup recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 154kcal

Author Nicole Harris

Ingredients

1 tablespoon olive oil
1 yellow onion diced
3 stalks celery diced
2 carrots peeled and diced
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
3 cloves garlic minced
1 sprig fresh rosemary minced
6 cups chicken broth
2 dried bay leaves
1 pound boneless skinless chicken breasts
3 medium-sized zucchini spiralized
1 lemon juiced
Fresh parsley leaves chopped for garnish

Instructions

Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until tender. Season with salt and freshly cracked black pepper.
Stir in minced garlic and rosemary. Cook until fragrant, about 1 minute.
Pour in chicken broth and bring to a boil. Once boiling, reduce to a simmer and add bay leaves and chicken breasts; Cover and cook for 15 minutes.
Once the chicken is cooked, remove and shred.
Stir in zucchini noodles and chicken; reduce heat to a simmer and cook until zucchini is tender, about 5 minutes. Stir in lemon juice; season with salt and pepper to taste.
Serve immediately, garnished with rosemary, lemon slices, and parsley.

Nutrition

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Bacon Mushroom Chicken Cooked In Skillet

Nicole Harris — Fri, 14 Nov 2025 00:02:07 +0000

Tender chicken breasts are seared until golden, then smothered in a creamy garlic Parmesan sauce with crispy bacon and sautéed mushrooms. Bacon Mushroom Chicken Cooked In Skillet is surprisingly easy to make on a weeknight.

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This Mushroom Bacon Chicken Breast skillet recipe is rich, hearty, and ready in under 40 minutes. It’s perfect for weeknights but elegant enough for special occasions.

Serving Suggestions

Serve over mashed potatoes, buttered noodles, or rice.
Add a side of roasted green beans or garlic bread for a complete meal.
For a low-carb option, pair with cauliflower rice or zucchini noodles.

Bacon Mushroom Chicken Cooked In Skillet Faq’s

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work perfectly and stay extra juicy.

What type of mushrooms are best?

Cremini or baby bella mushrooms add a deep, earthy flavor, but white button mushrooms also work well.

Can I make this dairy-free?

Use coconut cream instead of heavy cream and skip the Parmesan (or use a dairy-free alternative).

How do I store leftovers?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave with a splash of broth or cream.

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Bacon Mushroom Chicken Cooked In Skillet

Course 30 Minute Meals

Cuisine American

Keyword chicken dinner

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 395kcal

Author Nicole Harris

Ingredients

For the Chicken:

2 large chicken breasts halved horizontally
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika optional
2 tablespoons olive oil
2 tablespoons butter

For the Sauce:

4 strips of bacon chopped
2 cup2 mushrooms sliced
2 cloves garlic minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tablespoon flour for thickening
2 tablespoons chopped fresh parsley

Instructions

Prepare the Chicken:

Pat chicken dry and season with salt, pepper, and paprika. Lightly dredge in flour, shaking off the excess.

Cook the Bacon:

In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pan.

Sear the Chicken:

Add olive oil and butter to the pan. Once hot, sear chicken for 4–5 minutes per side, until golden and cooked through. Remove and keep warm.

Cook the Mushrooms:

In the same skillet, add mushrooms. Sauté for 4–5 minutes until tender and browned. Stir in garlic and cook another 30 seconds until fragrant.

Make the Creamy Sauce:

Sprinkle 1 tablespoon of flour over the mushrooms, stir, then gradually pour in chicken broth and cream. Stir until smooth and slightly thickened.

Add Parmesan and Bacon:

Stir in Parmesan cheese and cooked bacon. Simmer 2–3 minutes until the sauce is rich and creamy.

Combine Everything:

Return the chicken to the skillet, spooning sauce and mushrooms over the top. Simmer for 2–3 minutes more.

Garnish and Serve:

Sprinkle with fresh parsley and serve hot over mashed potatoes, rice, or pasta.

Nutrition

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Turkey Fried Rice Recipe

Nicole Harris — Sat, 25 Oct 2025 02:12:43 +0000

If your fridge is brimming with post-holiday turkey and you’re tired of sandwiches and casseroles, make this Turkey Fried Rice Recipe.

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Instead of reheating the same old plate again, why not transform it into something new and delicious? This Leftover Turkey Fried Rice is the perfect way to reinvent your turkey into a satisfying, flavor-packed meal that comes together in less than 30 minutes!

Why You’ll Love This Recipe

Quick & Easy: Uses pre-cooked turkey, dinner’s ready in minutes!
Budget-Friendly: A smart way to use what you already have.
Customizable: Add your favorite veggies or sauces for your own twist.
One-Pan Meal: Minimal cleanup, maximum flavor.

Tips for the Best Fried Rice

Use cold rice: Freshly cooked rice is too soft and will turn mushy. Day-old rice fries beautifully.
Don’t overcrowd the pan: Give the ingredients room to fry rather than steam.
Boost the flavor: Add a splash of rice vinegar or chili oil for extra zing.
Try variations: Swap turkey for leftover chicken, ham, or tofu.

Can I make this recipe without eggs?

Absolutely! You can skip the eggs or replace them with tofu for a plant-based option.

What if I don’t have day-old rice?

Spread freshly cooked rice on a baking sheet and chill it in the fridge for 30–60 minutes to dry it out before using.

What vegetables work best?

Peas, carrots, bell peppers, and corn are classics, but you can use whatever’s on hand — even broccoli or spinach.

How can I make it spicier?

Add chili flakes, sriracha, or a diced chili pepper for a kick of heat.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat with a splash of oil or water to revive texture.

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Turkey Fried Rice

If your fridge is brimming with post-holiday turkey and you're tired of sandwiches and casseroles, make this Turkey Fried Rice Recipe.

Course 30 Minute Meals

Cuisine American

Keyword 30 minute meal, dinner

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 572kcal

Author Nicole Harris

Ingredients

4 cups cooked rice cooled and refrigerated for at least 4 hours or overnight
1 ½ tablespoons avocado oil divided
4 eggs beaten
2 ½ cups leftover turkey meat chopped into bite sized cubes or shredded
1 medium onion diced
3-5 cloves garlic minced
1 ½ cups frozen mixed vegetables thawed
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon white pepper
½ teaspoon garlic powder
3 green onions sliced
Sesame seeds for garnish

Instructions

To avoid mushy fried rice, cook the rice ahead of time and let it cool completely and chill in the refrigerator for 4 hours or overnight. You want to give the rice time to dry out.
Heat a large nonstick skillet over low heat. Once hot, add ½ tablespoon olive oil. Then add the beaten eggs and scramble until cooked, about 4-5 minutes. Transfer to a bowl and set aside.
Increase the heat to medium high. In the same skillet, add an additional ½ tablespoon of oil if needed. Add the leftover turkey and saute for 4-6 minutes just until heated through. Transfer to a bowl and set aside.
Add a little more oil if needed. Then add the diced onions and saute until it softens and begins to turn translucent, about 2-3 minutes. Add the minced garlic and saute for another 1 minute, just until fragrant. Make sure to stir often so it does not burn.
Now add the thawed mixed veggies and cook just until heated through, about 2-3 minutes.
Add the cooled rice, turkey, eggs, and the sliced green onions to the skillet and gently toss everything together until evenly distributed.
Drizzle everything with soy sauce and sesame oil and season with white pepper and garlic powder. Toss again to combine and cook for 5-10 minutes until rice is hot.
Garnish with sesame seeds, sliced green onions, and serve.

Nutrition

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BACON CHEESEBURGER SOUP RECIPE

Nicole Harris — Fri, 19 Sep 2025 01:03:37 +0000

If you love cheeseburgers and crave the cozy comfort of soup, then this BACON CHEESEBURGER SOUP RECIPE is the perfect culinary mashup for you. This dish takes everything you love about a classic cheeseburger and transforms it into a warm, creamy bowl of goodness.

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What Is Cheeseburger Soup?

Cheeseburger soup is exactly what it sounds like — all the best elements of a cheeseburger, transformed into a rich, spoonable form.

A delicious twist on the classic American cheeseburger, this soup combines the familiar flavors of ground beef, melted cheese, and savory vegetables into a creamy, satisfying meal that’s perfect for chilly evenings or family dinners.

Why You’ll Love This Soup

Comfort in a bowl: It’s hearty, warm, and cheesy — everything you want on a cold day.
Family-friendly: Kids and adults alike love the familiar flavors.
Customizable: Add your favorite burger toppings like crumbled bacon, diced tomatoes, or a dash of hot sauce.

Tips for the Best Cheeseburger Soup

Top with sharp cheddar: It gives the soup that distinct cheeseburger flavor.
Brown the beef well: Don’t just cook it through — let it get a little caramelized for maximum flavor.
Don’t skip the potatoes: They help thicken the soup and make it more filling.

MORE FOR THE CHEESEBURGER FANS: BACON CHEESEBURGER MEATLOAF – BIG MAC SLIDERS – BIG MAC SOUP

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BACON CHEESEBURGER SOUP

If you love cheeseburgers and crave the cozy comfort of soup, then this BACON CHEESEBURGER SOUP RECIPE is the perfect culinary mashup for you. This dish takes everything you love about a classic cheeseburger and transforms it into a warm, creamy bowl of goodness.

Course Dinner

Cuisine American

Keyword bacon cheeseburger soup

Prep Time 15

Cook Time 20

Servings

Calories 524kcal

Author Nicole Harris

Equipment

Dutch Oven

Ingredients

1 pound ground beef
1 small onion diced
3 1/2 cups beef broth
2 cups potatoes peeled and diced
1 cup carrots peeled and thinly sliced
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1/4 cup unsalted butter
2 cups milk
8 ounces Velveeta cheese cubed

Instructions

1. In a large soup pot or Dutch oven, cook the ground beef and onion over medium heat until browned. Drain any excess fat.
2. Add the beef broth, potatoes, carrots, dried basil, dried parsley, garlic powder, salt, and black pepper to the pot. Stir to combine.
3. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes or until the vegetables are tender.
4. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and lightly golden.
5. Slowly whisk in the milk until the mixture is well combined and begins to thicken.
6. Add the milk mixture to the soup pot, stirring well to incorporate it into the soup. Add the cubed Velveeta cheese to the pot and stir until the cheese is melted and the soup is creamy and smooth.
8. Continue to simmer the soup for another 5 minutes to allow the flavors to blend together.
9. Serve the soup hot, garnished with shredded cheddar cheese, and cooked crumbled bacon, if desired.

Nutrition

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MARRY ME CHICKEN RECIPE

Nicole Harris — Thu, 29 May 2025 16:57:58 +0000

Legend has it, this MARRY ME CHICKEN RECIPE is so delicious that one bite might just inspire a marriage proposal! With tender chicken simmered in a rich parmesan cream sauce, it’s a possibility.

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Marry Me Chicken is more than just a cute name. It’s a creamy, cheesy, flavorful dish that is sure to be a hit.

Whether you’re cooking for guests or indulging in a cozy night in, this recipe will impress. This creamy, flavorful dish has been making waves across kitchens for a reason. Whether you’re planning a romantic dinner or just want to treat yourself to something indulgent, this will be your new favorite.

Marry Me Chicken Recipe Tips And Tricks:

For this version, I used boneless, skinless chicken breasts, which are quick to cook and easy to find. That said, you can absolutely use bone-in, skin-on chicken—just be sure to adjust the cooking time slightly. Depending on the size, you may need to add an extra 2–3 minutes. Want a juicier cut? Boneless, skinless chicken thighs work wonderfully, too.

If you prefer not to halve your chicken breasts into thinner cutlets, go for medium-sized breasts and cook until they’re no longer pink and the internal temperature hits 160–165°F. Don’t worry—once they’re simmering in that luscious sauce, they’ll continue cooking gently to perfection.

The Secret to Silky Sauce

Here’s a tip that makes all the difference: Grate your own parmesan cheese from a block or wedge. Pre-shredded cheese often contains anti-caking agents that can mess with the texture and meltability, leaving you with a sauce that’s more grainy than creamy.

This recipe is intentionally generous with the sauce (because who doesn’t want extra for spooning over a big pile of mashed potatoes?). But if you prefer things a little lighter, feel free to scale down to ¾ cup or 1 cup each of chicken broth and heavy cream.

If your sauce thickens more than you’d like, a splash of extra chicken broth will bring it back to a silky consistency. If it’s too thin, you have a few options:

Simmer it a bit longer to reduce
Stir in extra parmesan
Whisk in a quick cornstarch slurry (1 tsp cornstarch + 1 tsp water) and cook until it thickens

Want to add some greens? Stir in fresh spinach near the end and cook until just wilted. You can also toss in a handful of basil leaves for a pop of herby brightness.

If you have leftovers (lucky you!), let them cool completely before storing. Pop them into an airtight container and refrigerate for 3 to 4 days. The sauce reheats beautifully—just do it gently over low heat to avoid separating.

What To Serve With Marry Me Chicken: Pasta, Rice or These Mashed Potatoes.

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MARRY ME CHICKEN RECIPE

Legend has it, this MARRY ME CHICKEN RECIPE is so delicious that one bite might just inspire a marriage proposal! With tender chicken simmered in a rich parmesan cream sauce, it’s a possibility.

Course Dinner

Cuisine American

Keyword marry me chicken recipe

Prep Time 10

Cook Time 25

Servings

Calories 715kcal

Author Nicole Harris

Equipment

Ingredients

CHICKEN:
2 large boneless skinless chicken breasts halved horizontally
2-3 tablespoons avocado oil
1 tablespoon Italian seasoning
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Salt and pepper to taste
CREAM SAUCE:
3 tablespoons butter
4-5 cloves garlic minced
1 ¼ cup chicken broth
1 ¼ cup heavy cream
1 cup freshly grated parmesan cheese
¾ cup sun dried tomatoes drained and chopped
1 tablespoon lemon juice
Salt and pepper to taste
Red pepper flakes for garnish (optional)
Fresh chopped parsley and basil leaves for garnish (optional)

Instructions

Pat chicken dry with paper towels. Brush with oil then season with Italian seasoning, garlic powder, cayenne pepper, salt and pepper.
Heat large skillet over medium-high heat. Add the remaining oil and coat the bottom of the pan. Once hot, add chicken and sear for 4-5 minutes on each side, until cooked through and the edges have crisped. Transfer the cooked chicken to a plate and set aside.
In the same skillet over medium-high heat, melt the butter and sauté the garlic until fragrant, about 1 minute.
Add chicken broth, heavy cream, and parmesan cheese. Stir until well combined and the cheese has melted. Reduce the heat to low and let simmer for 8-10 minutes, stirring often, until the sauce thickens.
Add sun dried tomatoes, lemon juice, crushed red pepper flakes, salt and pepper, and any remaining seasonings. Stir to combine. Taste and adjust the sauce as needed.
Return the cooked chicken to the skillet, spoon some of the sauce on top of each filet, and continue simmering for 3-5 minutes until cooked through (internal temp 165ºF).
Garnish with fresh chopped parsley and basil if desired. Serve over white rice or pasta.

Nutrition

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MARRY ME SALMON IN A CREAM SAUCE

Nicole Harris — Wed, 28 May 2025 18:59:58 +0000

If you’re looking for a show-stopping, flavor-packed dinner that feels fancy without requiring hours in the kitchen – MARRY ME SALMON IN A CREAM SAUCE. Inspired by Marry Me Chicken, this dish swaps the poultry for tender, flaky salmon swimming in a rich, parmesan cream sauce that’s downright irresistible.

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Whether you’re cooking to impress, celebrate, or just treat yourself, this Marry Me Salmon is a total crowd-pleaser. It’s rich, savory, and just the right amount of indulgent. Don’t be surprised if it becomes your new go-to special dinner recipe. It’s the kind of meal that makes people fall in love—whether it’s a romantic dinner, a dinner party centerpiece, or a special weeknight treat. Don’t be surprised if someone proposes after tasting it!

I make a lot of salmon dishes at my house. It is probably what we eat the most – I buy in bulk at Costco! This Marry Me salmon In A Cream Sauce is definitely one of our family favorites.

Cooking Tips

Skin-on salmon? No problem. Sear it skin-side down until crisp, then slide a spatula between the skin and meat after cooking—it should come right off.

Use fresh Parmesan. Skip the pre-shredded stuff. Freshly grated cheese melts smoother and gives your sauce that luscious, velvety texture.

Want more sauce? Add an extra ¼ cup each of broth and cream. Great for pouring over pasta or soaking into crusty bread.

Too thick or too thin? Thin it out with more broth, or thicken it up by simmering, adding more cheese, or using a cornstarch slurry (1 tsp cornstarch + 1 tsp water).

Lighter option? You can use half-and-half instead of cream. Just thicken it slightly if needed. I don’t recommend milk—it’s just too thin for this dish.

Add some greens! Stir in fresh spinach right at the end, or sprinkle in extra basil for freshness and color.

Storing Leftovers
Let the dish cool completely before storing. Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.

More Salmon Recipes:

BLT Salmon Salad – Blackened Salmon – Smoked Salmon Avocado Toast

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MARRY ME SALMON IN A CREAM SAUCE

If you’re looking for a show-stopping, flavor-packed dinner that feels fancy without requiring hours in the kitchen - MARRY ME SALMON IN A CREAM SAUCE. Inspired by Marry Me Chicken, this dish swaps the poultry for tender, flaky salmon swimming in a rich, parmesan cream sauce that’s downright irresistible.

Course 30 Minute Meals

Cuisine American

Keyword salmon in a cream sauce

Prep Time 10

Cook Time 20

Servings

Calories 971kcal

Author Nicole Harris

Equipment

Ingredients

SALMON:
4 skinless salmon filets
2 tablespoons avocado oil divided
2 teaspoons Italian seasoning
1 teaspoon garlic powder
¾ teaspoon crushed red pepper flakes
Salt and pepper to taste
CREAM SAUCE:
3 tablespoons butter
4-5 cloves garlic minced
1 cup chicken broth
1 cup heavy cream
¾ cup freshly grated parmesan cheese
¾ cup sun dried tomatoes drained and chopped
2 teaspoons lemon juice + ½ teaspoon lemon zest
½ teaspoon cayenne pepper optional, for more spice
Salt and pepper to taste
Fresh chopped parsley and basil leaves for garnish (optional)

Instructions

Pat salmon filets dry with paper towel. Brush tops with oil then season with Italian seasoning, garlic powder, crushed red pepper flakes, salt and pepper.
Heat a large skillet over medium-high heat. Add the remaining oil to coat the bottom of the pan. Once hot, add the filets and sear for 3-4 minutes on each side, until cooked through and the edges have crisped. Transfer the cooked salmon to a plate, set aside.
In the same skillet over medium-high heat, melt the butter and sauté the garlic until fragrant, about 1 minute.
Add chicken broth, heavy cream, and parmesan cheese. Stir until well combined and the cheese has melted. Reduce the heat to low and let simmer for 8-10 minutes, stirring often, until the sauce thickens.
Add sun dried tomatoes, lemon juice, lemon zest, cayenne pepper, salt and pepper. Stir to combine. Taste and adjust the sauce as needed.
Return the cooked salmon filets to the skillet, spoon some of the sauce on top of each filet, and continue simmering for 3-5 minutes until heated through.
Garnish with fresh chopped parsley and basil if desired. Serve over white rice or pasta.

Nutrition

The post MARRY ME SALMON IN A CREAM SAUCE appeared first on WonkyWonderful.

STOVETOP PORK AND MUSHROOMS

Nicole Harris — Wed, 12 Feb 2025 19:38:14 +0000

This STOVETOP PORK AND MUSHROOMS recipe is great for a quick weeknight comfort food dinner. Seared pork tenderloin medallions and sautéed mushrooms are great over mashed potatoes or rice.

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!

A comforting dinner in less than 20 minutes! This pan seared pork medallions and mushrooms cook up so fast. Prep rice, pasta or potatoes and you have a comforting meal.

Ingredient Options:

Whisk in a splash of heavy cream along with the butter and herbs for a creamier sauce.
Boneless pork chops can be used – cooking times vary depending on thickness.
White mushrooms will work too.

More Pork Dinner Recipes:

RASPBERRY BALSAMIC PORK CHOPS – BAKED RANCH PORK CHOPS – PORK ROAST IN OVEN

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STOVETOP PORK AND MUSHROOMS

This STOVETOP PORK AND MUSHROOMS recipe is great for a quick weeknight comfort food dinner. Seared pork tenderloin medallions and sautéed mushrooms are great over mashed potatoes or rice.

Course 30 Minute Meals

Cuisine American

Keyword pork and mushrooms

Prep Time 5

Cook Time 10

Servings

Calories 379kcal

Author Nicole Harris

Equipment

Ingredients

1 ½ lb pork tenderloin roast
Salt/Pepper
2 tablespoons olive oil
8 brown mushrooms sliced
2 tablespoons butter
3 garlic cloves minced
1 teaspoon Italian seasonings
2 tablespoons Worcestershire sauce

Instructions

Wash and pat dry pork tenderloin. Cut into 6 medallions, 1 inch thick per piece. Season with salt and pepper on each side.
Heat a large non- stick skillet over medium-high heat with oil. Sear medallions until brown on each side and cook through. Less than 1 minute. Remove and set aside on a plate.
Leave the pan juices in the skillet and cook the mushrooms until soft on medium heat.
Add butter, garlic, Italian seasonings and Worcestershire sauce. Stir all together and return pork to the skillet. Cook until warm through.
Serve immediately with mashed potatoes, pasta or rice.

Nutrition

The post STOVETOP PORK AND MUSHROOMS appeared first on WonkyWonderful.

NEW ENGLAND CLAM CHOWDER RECIPE

Nicole Harris — Sun, 26 Jan 2025 00:57:59 +0000

Make a creamy comforting dinner with this NEW ENGLAND CLAM CHOWDER RECIPE. Just like the chowder you get on the wharf.

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!

Clam Chowder is one of my absolute favorite meals. I lived on the Oregon Coast for many years and besides the gorgeous scenery, the chowder in a bread bowl was the best part of living there.

Now that I live inland I make clam chowder myself. It is super easy to make and you can still serve it in a bread bowl if you prefer.

Recipe Tips:

The half & half mixture will thicken quickly once it starts to bubble, so stop cooking it once it becomes thick and no more lumps are remaining.
If you want your chowder to be not as thick, add the half & half mixture to the pot of vegetables right before it starts to bubble and is still a little bit thin.
Add the clams at the very end to avoid them becoming rubbery.

More Soup Recipes:

CHICKEN RICE SOUP – ZUPPA TOSCANA – BROCCOLI CHEDDAR SOUP

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NEW ENGLAND CLAM CHOWDER RECIPE

Make a creamy comforting dinner with this NEW ENGLAND CLAM CHOWDER RECIPE. Just like the chowder you get on the wharf.

Course Dinner

Cuisine American

Keyword New England clam chowder

Prep Time 15

Cook Time 25

Servings

Calories 577kcal

Author Nicole Harris

Equipment

Dutch Oven

Ingredients

2 cups russet potatoes peeled and diced
1 cup yellow onion finely chopped
1 cup leeks sliced into half moons
½ cup celery finely chopped
¾ cup butter
¾ cup flour
1 quart half & half
1 ½ teaspoons sea salt
½ teaspoon granulated sugar
Dash of pepper to taste
2 6.5-ounce cans minced clams in clam juice (1 extra can if you like lots of clams)

Instructions

In a large pot, add the potatoes, onion, leeks, and celery. Pour the juice from the clams over the vegetables. Add water until the vegetables are completely covered and give it a mix. Bring to a boil, then turn heat to medium-low and simmer for 10-15 minutes or until vegetables are tender, stirring occasionally.
While the vegetables are cooking, melt the butter in a large saucepan over medium heat. Using a whisk, gradually blend the flour with the butter to make a roux. Slowly add half & half and continue whisking. Let the mixture come to a slight bubble and continue cooking until it becomes thick and creamy (it will be quite thick).
Once the vegetables are tender, add the creamy mixture to the large pot with the vegetables and mix well. Add the sea salt, sugar, and pepper; stir.
Add the clams and mix until all ingredients are well combined and chowder is heated through.
Serve hot with your choice of toppings.

Nutrition

The post NEW ENGLAND CLAM CHOWDER RECIPE appeared first on WonkyWonderful.