Recipes Archives - WonkyWonderful

Bisquick Sausage Muffins

Nicole Harris — Sun, 27 Sep 2026 17:35:22 +0000

Your new favorite grab-and-go breakfast starts with a box of Bisquick. Bisquick Sausage Muffins are great for feeding a crowd and meal planning.

Two things are a must for my breakfast, they got to be quick and they gotta be savory. No hate on the pancakes crowd, I just feel so much better when I start my day with a savory meal as opposed to a sweet. These Bisquick Sausage Muffins are quick, easy and a great grab-n-go savory breakfast option.

Whether you’re feeding a hungry family, preparing a weekend brunch, or stocking the freezer for hectic weekdays, these little muffins fit right in.

The beauty of this recipe is its simplicity. Cook and crumble your sausage, combine it with the batter and cheese, spoon the mixture into muffin cups, then bake.

More Meal Prep Ready Breakfasts: Banana Bread Breakfast Muffins, Homemade McGriddles, Blueberry Overnight Oats

Make Ahead Breakfast Muffins

Ingredient Tips: Try adding a pinch of red pepper flakes for heat. Or swap in your favorite shredded cheese. Cheddar brings classic richness, while pepper Jack adds a little kick. Breakfast sausage gives these muffins their signature savory flavor. Mild, spicy, or maple sausage can each create a slightly different result. Use turkey sausage to for a leaner muffin.

Prep Tips: Stir the ingredients just until combined. Overmixing can make the muffins dense instead of tender. Grease the muffin tin well. Don’t overfill. Leave some room at the top of each cup for the muffins to rise.

Storage Tips:

Refrigerator: Cool the muffins completely, then place them in an airtight container and refrigerate for up to 3–4 days.

Freezer: For longer storage, arrange completely cooled muffins in a single layer and freeze until firm. Transfer them to a freezer-safe bag or container, removing as much excess air as possible. For best quality, use within 2–3 months.

Reheating: Warm refrigerated muffins in the microwave until heated through. Frozen muffins can be thawed overnight in the refrigerator and reheated, or reheated directly from frozen with additional time.

Prevent sogginess: Let freshly baked muffins cool completely before sealing them in a container. Trapping steam inside can make the tops and sides soft.

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Bisquick Sausage Muffins

Your new favorite grab-and-go breakfast starts with a box of Bisquick. Bisquick Sausage Muffins are great for feeding a crowd and meal planning.

Course Breakfast

Cuisine American

Keyword brunch, muffins

Prep Time 10

Cook Time 22

Total Time 32

Servings

Calories 95kcal

Author Nicole Harris

Ingredients

1 lb mild breakfast sausage cooked and crumbled
Original Bisquick pancake and baking mix
⅔ cup milk
1 tablespoon oil
2 cups shredded cheddar cheese
½ cup sliced green onions

Instructions

Preheat the oven to 450°F and grease a muffin baking pan with nonstick cooking spray or with butter, set aside.
Over medium high heat, cook your sausage in a large skillet, breaking it up with a wooden spoon until browned and cooked through. Drain sausage thoroughly.
In a large bowl mix together the bisquick, ⅔ cup milk and 1 tablespoon oil until well combined.
Stir the sausage, cheese and green onions into the bisquick mix. A spatula or your hands may be easier for this step.
Spoon mixture into your muffin tins, filling them to the top.
Bake for 18-22 minutes or until the toothpick comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a cooling rack. Serve warm.

Nutrition

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

The post Bisquick Sausage Muffins appeared first on WonkyWonderful.

Dill Pickle Tuna Salad Recipe

Nicole Harris — Wed, 23 Sep 2026 20:38:30 +0000

If you love the briny flavor of dill pickles, this Dill Pickle Tuna Salad Recipe is about to become a new lunchtime favorite.

Classic Tuna Salad Just Got a Dill-icious Makeover

Tuna fish salad on crackers with a grape soda and salty chips was my go-to childhood lunch. Nothing more perfect than enjoying that outside in the grass on a sunny summer day. Life was simpler and the way we ate was simpler too. I miss those days, but I do still enjoy tuna on crackers from time to time.

This creamy tuna salad gets a delicious makeover with crisp dill pickles, fresh herbs, a little Dijon mustard, and just the right amount of tang.

@wonkywonderful
The Secret To THE BEST TUNA SALAD: Tons of pickles, non-catfood tuna and a sh!t-ton of mayo! #tuna #tunasalad #pickles #grillospickles #lunchideas
♬ grim – SUPERNOVA BOY

The three secrets to THE BEST TUNA SALAD:

Use good quality albacore tuna (no cat-food tuna!)
Don’t skimp on the mayo. Add more mayo.
Pickle, pickles and more pickles.

Ingredient Tips: Use your favorite dill pickles, I like Grillo’s and Clausen. Add extras like, black olives, red pepper flakes, boiled eggs, red onion, etc.

Prep Tips: Drain the tuna thoroughly. Excess liquid can make your tuna salad watery. Start with the mayo amount in recipe then gradually add more to your desired creaminess.

Serving Tips: Serve it with potato chips, crackers, fresh vegetables, fruit, a simple green salad, or a cup of soup. For a sandwich, pile the tuna salad onto toasted sourdough or your favorite sandwich bread and add lettuce and tomato. For a lower-carb option, spoon it into lettuce cups or serve it over mixed greens.

Storage Tips: Store it in a covered container in the refrigerator and use within 3–4 days. Keep chilled and don’t leave it sitting at room temperature for extended periods.

More For The Pickle Fans: Habanero Dill Pickles, Dill Pickle Coleslaw, Quick Pickled Shallots

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Dill Pickle Tuna Salad Recipe

If you love the briny flavor of dill pickles, this Dill Pickle Tuna Salad Recipe is about to become a new lunchtime favorite.

Course Lunch

Cuisine American

Keyword tuna

Prep Time 5

Total Time 5

Servings

Calories 195kcal

Author Nicole Harris

Ingredients

3 cans albacore tuna drained
1/2 cup mayonnaise
3 celery ribs sliced/chopped
1/2 cup finely chopped dill pickles
1 tablespoon Dijon mustard
2 tablespoon fresh dill chopped
Salt and freshly ground black pepper to taste

Instructions

Drain the tuna well and place it in a medium bowl. Use a fork to gently flake it apart.
Stir in the mayonnaise, chopped dill pickles, celery, Dijon mustard, fresh dill.
Fold everything together until creamy and well combined. Season with salt and black pepper to taste.
For the best flavor, refrigerate the tuna salad for 15–30 minutes before serving.

Nutrition

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

The post Dill Pickle Tuna Salad Recipe appeared first on WonkyWonderful.

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

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

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

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

The post Frozen Meatballs In Slow Cooker appeared first on WonkyWonderful.

Habanero Cucumber Quick Pickles

Nicole Harris — Mon, 21 Sep 2026 22:50:37 +0000

Habanero Cucumber Quick Pickles are proof that a few simple ingredients can make a big impression. They’re fresh, fiery and crisp.

I am one of those crazy pickle obsessed people. A fiend for pickles, if you will. Die hard love for anything and everything pickled. Okay, so you get it, I like pickles. If you’re here I’m assuming you are a pickle fan too.

These quick pickles bring both together in a crisp, tangy bite that’s ready in a fraction of the time it takes to make traditional pickles. Thinly sliced cucumbers soak up tangy vinegar, a touch of sweetness, garlic, and habanero. The result is bright and crunchy, with just enough heat to keep you reaching for another bite.

And because they’re quick pickles, there’s no canning marathon required. Make a jar, let the flavors mingle in the refrigerator, and you’re ready to go.

More Recipes For Pickle Lovers: Dill Pickle Chicken Wings, Pickle de Gallo, Dill Pickle Shots

Ingredient Tips: Just use one pepper for a mild heat. Add additional dill, pepper or garlic to suit your tastes. For maximum crunch, choose firm, fresh cucumbers and slice them evenly.

Serving Tips: These pickles are made for more than the side of a sandwich. Pile them onto burgers, tacos, grilled sausages, rice bowls, or pulled pork. Chop them into tuna or chicken salad, tuck them into a grilled cheese, or simply eat them straight from the jar.

Storage Tips: Keep the finished pickles refrigerated and use clean utensils whenever you reach into the jar.

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Habanero Cucumber Quick Pickles

Habanero Cucumber Quick Pickles are proof that a few simple ingredients can make a big impression. They’re fresh, fiery and crisp.

Course Snacks

Cuisine American

Keyword pickles

Prep Time 10

Total Time 2 10

Servings

Calories 30kcal

Author Nicole Harris

Ingredients

10 medium Persian cucumbers sliced into rounds or spears
6 cloves garlic thinly sliced
1-2 habaneros thinly sliced or left whole or a mix of both
½ cup fresh dill chopped
1 ½ cups white vinegar
1 heaping tablespoon sea salt
1 teaspoon whole peppercorns

Instructions

Place the sliced cucumbers, garlic, habanero, and dill in a large jar or multiple jars. Bring a pot of water to a boil.
Divide the vinegar, salt, and peppercorns between the jar(s) and top off with boiling water.
Let cool for 30 minutes before attaching lids. Refrigerate for at least 90 minutes before serving. Store in the refrigerator for up to 2 weeks.

Nutrition

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

The post Habanero Cucumber Quick Pickles appeared first on WonkyWonderful.

KFC Coleslaw Recipe

Nicole Harris — Mon, 21 Sep 2026 03:35:47 +0000

Crisp cabbage, sweet carrots, and a rich, tangy dressing come together to make a copycat version in this KFC Coleslaw Recipe.

Classic Coleslaw Everyone Craves

The dinner highlights of my childhood were either Little Caesars pizza nights or when we would get a bucket of KFC chicken with all the sides.

There’s something irresistible about classic KFC-style coleslaw. Crisp cabbage, sweet carrots, and a rich, tangy dressing come together in a side dish that goes great with most meals, especially fried chicken.

What To Serve This KFC Coleslaw With: Baked Buttermilk Chicken, Dill Pickle Chicken Wings, Steak Kabobs

Preparation Tips: To get that traditional fine chopped texture of KFC coleslaw, chop the shredded cabbage blend before tossing with dressing.

Adjust the vinegar, buttermilk and mayo to fit your preferences.

For Best Results: Cover and refrigerate for at least 2 hours before serving. For even better flavor, let it chill overnight.

Storage Tips: Store covered in the fridge and serve within 48 hours for best results.

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

KFC Coleslaw Recipe

Crisp cabbage, sweet carrots, and a rich, tangy dressing come together to make a copycat version in this KFC Coleslaw Recipe.

Course Side Dishes

Cuisine American

Keyword coleslaw, coleslaw recipe

Prep Time 5

Total Time 35

Servings

Calories 230kcal

Author Nicole Harris

Ingredients

2 10-ounce packages coleslaw mix
3/4 cup mayonnaise
¼ cup granulated sugar
1/4 Cup buttermilk
2 tablespoons white wine vinegar
½ teaspoon salt
¼ teaspoon dried mustard
¼ teaspoon pepper

Instructions

Place coleslaw mix into large bowl and set aside. (chop if small texture is preferred)
In a medium bowl, combine mayonnaise, sugar, buttermilk, white wine vinegar, salt, pepper, and dried mustard. Stir until smooth and creamy.
Pour dressing over the coleslaw, toss to evenly coat.
Refrigerator for at least 30 minutes before serving.
Serve chilled.

Nutrition

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

The post KFC Coleslaw Recipe appeared first on WonkyWonderful.

Nutella Banana French Toast Bake

Nicole Harris — Sun, 20 Sep 2026 18:05:45 +0000

Whether you’re feeding a holiday crowd, hosting a weekend brunch, or simply craving something special, this Nutella Banana French Toast Bake delivers.

The Best French Toast Bake

Okay, bananas and Nutella are always a winning combo. They were meant to be together, food soul mates. Forget peanut butter and banana, it’s Nutella and banana. When my daughter was young I would make her either a pb banana honey sandwich or banana Nutella sandwich for lunch.

This French Toast Bake is absolute indulgent perfection. I’m more of a savory breakfast gal, but even I can thoroughly enjoy this Nutella Banana French Toast Bake.

Imagine thick slices of bread soaked in a rich, cinnamon-kissed custard, layered with sweet, caramelized bananas and ribbons of creamy chocolate-hazelnut spread. As it bakes, the top turns beautifully golden while the center stays soft, warm, and irresistibly decadent.

The best part, instead of standing over a skillet flipping individual slices, everything comes together in one baking dish. That means less time at the stove, which if you’ve been around here you know I hate spending loads of time in the kitchen.

Ingredient Tips: use bananas that are ripe, but not too ripe. This is not the time to use super brown bananas (save those for a banana bread recipe). You’ll want banana slices that hold their shape while caramelizing.

Use any type of bread you prefer in place of the baguette slices. Aim for a thick, spongy type of bread such as brioche, Texas Toast, or challah. Slice or cube as desired before soaking and layering in your baking dish.

Prep Tips: The caramel syrup that forms in the skillet will thicken upon cooling. If it becomes too thickened or sugared over, reheat over medium-low heat, gently stirring or flipping the banana slices until the sauce has thinned.

Cover the casserole with foil halfway through baking to prevent burning.

Storage Tips: Store covered in the fridge and serve within 48 hours for best results.

Here are a few more brunch recipes to make: Nutella Pastry Ring, Banana Bread Cake, Brioche French Toast

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Nutella Banana French Toast Bake

Whether you're feeding a holiday crowd, hosting a weekend brunch, or simply craving something special, this Nutella Banana French Toast Bake delivers.

Course Breakfast

Cuisine American

Keyword brunch, french toast

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 792kcal

Author Nicole Harris

Ingredients

caramelized bananas:

1 stick unsalted butter
½ cup brown sugar
2 bananas sliced

casserole:

2 cups heavy cream
4 eggs
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 baguette sliced into ½ inch thick slices (roughly 16-20 slices)
½ cup chocolate hazelnut spread such as Nutella
Powdered sugar & whipped cream for garnish optional

Instructions

banananas:

In a large skillet, melt butter over medium heat.
Whisk in the brown sugar and cook for 4-5 minutes, stirring constantly, until dissolved.
Add banana slices in a single layer, simmer until a thin caramel-like syrup starts to form. Spoon the sauce over the bananas. Continue cooking until bananas slightly softened.
Remove from heat and set aside.

casserole:

Preheat oven to 350° F.
Grease an 8-9 inch baking dish and set aside.
In a large mixing bowl, whisk together the cream, eggs, cinnamon, and vanilla extract.
Soak half of the baguette slices in the egg & cream mixture until fully saturated, then arrange in a single layer in the bottom of your prepared baking dish.
Spread the chocolate hazelnut spread evenly over the bread slices.
Spoon the cooked banana slices onto the chocolate spread a single layer. Pour any remaining syrup in the pan evenly over the bananas.
Soak the remaining half of the bread slices in the egg & cream mixture, then arrange overtop of the caramelized bananas.
Pour any remaining egg & cream mixture over the top layer of bread slices, then place into the oven.
Bake for 50-60 minutes or until the middle of the casserole is set and baked throughout. Cover the casserole with foil halfway through baking to prevent burning.
Slice into portions and serve warm with powdered sugar and/or whipped cream.

Nutrition

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

The post Nutella Banana French Toast Bake appeared first on WonkyWonderful.

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.

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

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

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

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.

The post Spicy Tuna Roll appeared first on WonkyWonderful.

Sweet Mango Sauce

Nicole Harris — Thu, 17 Sep 2026 19:50:53 +0000

Sweet Mango Sauce is proof that a simple ingredient can make a big impression. Vibrant, smooth, and naturally fruity, it adds color and flavor.

I typically prefer savory umami sushi rolls. But sometimes I like a sweeter roll topped with fresh mango sauce. This is for those occasions.

This sauce is fantastic on so many things. A simple scoop of vanilla ice cream becomes a tropical dessert. Plain pancakes take on a restaurant-worthy finish. Even a basic bowl of yogurt can become colorful and inviting with just a few spoonfuls.

Whether you’re dressing up a dessert, refreshing your breakfast, or simply looking for a new way to enjoy mangoes, this golden sauce deserves a place in your kitchen.

What To Serve With Mango Sauce: Lemon Crepes, Vegan Sushi Burrito, Brioche French Toast,

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Sweet Mango Sauce

Sweet Mango Sauce is proof that a simple ingredient can make a big impression. Vibrant, smooth, and naturally fruity, it adds color and flavor.

Course Sauces/Condiments

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 148kcal

Author Nicole Harris

Ingredients

1 ripe mango diced
1/3 cup honey
2 tablespoons olive oil
½ teaspoon salt

Instructions

Place all of the ingredients into the blender and pulse until smooth.
Transfer to your serving container and serve immediately or cover and keep in the fridge until ready to use.

Nutrition

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

The post Sweet Mango Sauce appeared first on WonkyWonderful.

Sriracha Mayo Sauce

Nicole Harris — Thu, 17 Sep 2026 03:50:46 +0000

Sriracha Mayo Sauce is proof that great flavor doesn’t need to be complicated. A simple mayonnaise and sriracha sauce is the ultimate flavor shortcut.

THE SECRET SAUCE FOR SUSHI AND MORE

Spicy Mayo is my favorite sushi sauce. It’s also amazing as a dip for chicken, burger spread of fry sauce. One of the best things about sriracha mayo is how quickly it comes together. Mix mayonnaise and sriracha, adjust the heat to taste, and you’re done. Keep it chilled and ready for those moments when dinner needs an instant flavor upgrade.

Want more heat? Add extra sriracha. Prefer something milder? Increase the mayo. A squeeze of fresh lime can add another layer of brightness, while a touch of honey creates a sweeter, more rounded finish.

What To Serve Spicy Mayo With: Spicy Crab Sushi Bowls, Oven Baked Burgers, Buttermilk Chicken, Spicy Tuna Roll

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Sriracha Mayo Sauce

Sriracha Mayo Sauce is proof that great flavor doesn’t need to be complicated. A simple mayonnaise and sriracha sauce is the ultimate flavor shortcut.

Course Sauces/Condiments

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 191kcal

Author Nicole Harris

Ingredients

¼ cup mayonnaise
1 tablespoon sriracha

Instructions

Whisk mayonnaise and sriracha together in a small bowl.
Taste and add more sriracha if you’d like more heat.
Use immediately or store in the fridge until ready to use.

Nutrition

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

The post Sriracha Mayo Sauce appeared first on WonkyWonderful.

Eel Sauce Recipe

Nicole Harris — Wed, 16 Sep 2026 18:12:23 +0000

Unagi sauce, also known as kabayaki sauce, also known as Eel Sauce, is a Japanese glaze known for its deep umami flavor, glossy finish, and sweet – savory flavor.

When I go out for sushi it is all about the sauces. So when making sushi at home, don’t you dare forget to make an assortment of rich, flavorful sauces. Start with this Unagi Sauce.

What Is Eel Sauce?

Traditionally paired with grilled eel sushi rolls, unagi sauce has come beyond the sushi counter. The name unagi means eel in Japanese, while kabayaki refers to a traditional preparation in which eel is filleted, skewered, grilled, and repeatedly brushed with a flavorful glaze.

The sauce itself is typically built around soy sauce, mirin, and sugar. As it cooks, the ingredients reduce into a thick, glossy mixture with a concentrated savory-sweet character. The result is intensely flavorful without needing a long list of ingredients.

How To Use Eel Sauce:

Sushi and sushi bowls
Grilled salmon or shrimp
Chicken skewers
Steamed or roasted vegetables
Tofu and mushrooms
Rice and noodle bowls
Dumplings
Crispy fries or roasted potatoes
Salmon Sushi Bowls
Chicken Ramen Bowls
Pineapple Chicken Skewers

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Eel Sauce

Unagi sauce, also known as kabayaki sauce, also known as Eel Sauce, is a Japanese glaze known for its deep umami flavor, glossy finish, and sweet – savory flavor.

Course Sauces/Condiments

Cuisine Japanese

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 114kcal

Author Nicole Harris

Ingredients

½ cup soy sauce
½ cup Mirin Japanese sweet wine
¼ cup granulated sugar
1 tablespoon Sake

Instructions

Add all of the ingredients to a small saucepan and bring to a boil.
Reduce the heat to low and simmer for about 10 minutes.
Remove from heat and allow to cool before serving.

Nutrition

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

The post Eel Sauce Recipe appeared first on WonkyWonderful.