15 minute prep

As far   as we're concerned, these are the best potato kugels! JOY of KOSHER   recommends them as cups for maximum crunch, but a casserole dish works well   too.

Potato Kugel Cups

extra virgin olive oil,

eggs

salt

black pepper

Idaho potatoes

onion,

Add some greens to a traditionally starchy recipe with broccoli kugel.

Broccoli Kugel

broccoli

mayonnaise

cayenne pepper

https://content.jwplatform.com/manifests/DNMODXgt.m3u8

Broccoli Kugel 2.0

Blintzes are classic in the Jewish cooking world and every chef has his or her own version of this souffle. You really can't go wrong with all that butter, cream, sugar and eggs.

Blintz Souffle

cheese

sour cream

¼ cup sugar

orange juice

eggs, beaten

butter, melted

vanilla extract

⅛ teaspoon salt

cinnamon sugar

This Slow Cooker Flank Steak is ultra tender and coated in a flavorful brown sugar chili powder rub. This easy weeknight dinner requires less than 10 ingredients!

Slow Cooker Flank Steak

olive oil

dark brown sugar (packed)

chili powder

(1 oz) packet ranch seasoning mix

paprika

cayenne pepper (omit if you don’t like spice)

flank steak

Honey mustard (for drizzling, if desired)

Grease a 6 quart crockpot with cooking spray, then pour in olive oil. Set aside.

In a medium sized bowl, whisk together brown sugar, chili powder, ranch mix, paprika, salt, and cayenne. This is our spice rub.

Rub a few spoonfuls of the spice rub onto the steak to fully coat it.

Place steak into the prepared crockpot, then sprinkle on remaining spice rub.

Cover and cook on HIGH for 4 hours or LOW for 8 hours.

Remove steak from the crockpot and use a sharp knife to slice it into strips against the grain (this will basically shred your steak, but will prevent it from creating long and stringy pieces).

Serve as desired - on a bun, in a quesadilla, over mashed potatoes, on top of Mac and cheese, as nachos, etc. with a drizzle of homemade honey mustard sauce, if desired!

Try my favorite roasted potatoes recipe using baby red bliss topped with your favorite herbs, spices and olive oil.  It doesn't get easier or better than these babies.

Herb-Roasted Red Bliss Potatoes

baby red bliss potatoes, halved

dried parsley flakes (or 4 tablespoons fresh minced parsley)

onion powder

garlic powder (or 2 tablespoons prepared crushed garlic)

oregano

In a medium bowl, combine onions, vinegar, water and salt and set aside for 30 minutes.  In a small bowl, combine mayonnaise and mustard and stir to combine.

Turkey Sandwich with Pickled Red Onions

red onion, thinly sliced

red wine vinegar

water

kosher salt

mustard

whole grain bread

turkey

arugula

Jamie   Geller teaches you to make latkes just like our bubbies in the old country!   Get the recipe for the crunchiest, lightest, most perfect potato latkes.

Best Potato Latke Recipe EVER! As Seen on the Today Show

Extra virgin olive oil,

matzoh meal

Applesauce

The secret to the absolute most delicious pasta salad is right here in this recipe blog. Now, I have made several pasta salad recipes and they are all delicious. Such as my Antipasta Salad, Italian Pasta Salad, and my Mom&#39;s Macaroni Salad. Certainly these are delicious recipes that are worth making but the secret to my creamy pasta salad is actually good seasons! The dressing is the secret sauce in this recipe and you&#39;re not going to believe how simple and delicious it is. I combined creamy mayonnaise with my favorite italian dressing using a ratio that not only gives you the best pasta salad, but the best sauce you will be making over and over. This pasta salad is perfect for Mothers Day, Easter, or any family and friends gathering. You can serve it as a side dish at the BBQ or you can also make it for dinner because it is an entire meal in one incredibly bright and flavorful Creamy Italian Pasta Salad! Are you ready? Let&#39;s make it!

Creamy Italian Pasta Salad

lb fusilli

½ dry pints multicolor cherry tomatoes (slice in half)

mini cucumbers (slice lengthwise and chop into ½ inch pieces)

¼ of a red onion (diced)

oz large pitted black olives

banana peppers (roughly chopped)

pepperoni

oz cheddar cheese

zesty Italian dressing mix

vinegar

mayo

For garnish: chopped fresh parsley

Boil fusilli pasta in salted water according to package directions until al dente.

In a large bowl add cherry tomatoes, cucumbers, red onion, black olives, banana peppers, pepperoni, and cheddar cheese. Set it aside.

To make your dressing, in a cruet or mason jar add in vinegar, water, italian dressing mix, and shake that together. Then, pour in the olive oil and shake it together until combined. In a separate measuring cup or bowl add mayo and a ½ cup of that italian dressing. Mix that together until fully combined.

In a large serving bowl,  pour in the pasta and half of that creamy italian dressing mayo mixture and toss that together until combined. Next, add in all the veggies and pepperoni and toss that together. Then, pour in the other half of the creamy italian dressing mayo mixture and gently toss that together until fully incorporated. Garnish with fresh parsley.

Chill for at least an hour or even better overnight before serving.

Made this for Mother Day yesterday after seeing it on Tiktok &amp; it IS the most delicious pasta salad EVER! Will be making this for my family for years to come! Thank you, Melissa Jo!

Ridiculously easy to make an absolutely delicious this will be on my BBQ rotation dinners!

This is absolutely to die for amazing! I will say I added a Tsp of sugar to the mayo mix to help with the tang and oh boy did not disappoint!

https://www.youtube.com/watch?v=QU23u_r3eZM

BEST PASTA SALAD EVER for mom 🌺 #pastasalad

Summer is for Caprese salad… but this? This is next-level. I took everything you love about classic Caprese—fresh basil, juicy cherry tomatoes, marinated mozzarella pearls—and turned it into a flavor-packed pasta salad with the most insanely delicious marinated chicken. It’s kind of like my creamy Italian pasta salad meets Caprese, with a balsamic vinegar twist instead of red wine vinegar. And here’s the kicker: I used the actual marinade from the mozzarella pearls to flavor the chicken. Yep. That’s the secret that makes this pasta salad so addictively good. It’s fresh, it’s bold, it’s summer in a bowl. Ready to make Chicken Caprese Pasta Salad? Let’s go!

chicken Caprese Pasta Salad

fusilli pasta

chicken breasts

cherry tomatoes (halved)

oz mozzarella pearls marinated peppers

balsamic vinegar

basil (chopped)

Salt & pepper

Cook pasta until al dente, drain and cool.

Cut the chicken breasts into 1/2 inch chunks. Put the chicken chunks into a gallon size ziploc bag. Add marinated in oil from the mozzarella pearls from the container into the bag. Add a tbsp of balsamic vinegar inot the bag. Place the bag into the fridge and marinate for an hour; up to overnight.

Pour 2-3 tbsp of the marinated oil from the ziploc ino the pan. Set the pan to medium high heat. Once the oil is heated up add the chicken chunks ino the pan and discard the rest of the oil. Saute at medium until all sides are browned and cooked through. Once the chicken is done set aside in a bowl or plate.

In a large serving bowl,  pour in the pasta and half of that creamy italian dressing mayo mixture and toss that together until combined. Next, add in the halved cherry tomatoes, halved mozzarella pearls, and chopped basil. Toss.  Add the chicken into the bowl. Then, pour in the other half of the creamy italian dressing mayo mixture and gently toss that together until fully incorporated. Garnish with fresh parsley and a drizzle of balsamic glaze or vinegar.

Toss pasta with cherry tomatoes, mozzarella, and basil.

Drizzle with olive oil, season with salt and pepper.

Top with balsamic glaze just before serving.

https://www.youtube.com/watch?v=YEZXmHO3OW8

You gonna make this Memorial Day? #pastasalad

So listen, I got a divorce a few years back and I kept the house but had to give up the grill lol, and not just one grill but even my flat top grill. Now, I know I could&#39;ve gotten a grill by now, but I&#39;m so used to my stove top and oven that I just haven&#39;t gotten around to it yet. But, just like you we love ourselves a summer bbq extravaganza with Sticky BBQ Roasted Chicken and the most crisp incredibly Flavorful Corn on the Cob. Not only is this recipe going to knock any grilled chicken out of the park, but you only need about five ingredients plus seasoning for the entire recipe! This is going to take you all of five minutes to prep and you&#39;re not even going to break a sweat. The most insanely delicious Sticky BBQ Roasted Chicken recipe. Are you ready? Let&#39;s make it!

Sticky BBQ Chicken Bake

hidden valley ranch seasoning mix

tsp parsley flakes

tsp black pepper

onion

olive oil (divided)

bone-in skin-on chicken thighs

bbq sauce

brown sugar

½ tbsp apple cider vinegar

In a small bowl, combine ranch seasoning, onion powder, parsley flakes, black pepper, and salt. Set it aside

In a large baking dish, add the sliced red onion and scatter them around. Take a tsp of the set aside seasoning mixture (saving the rest for the chicken) and sprinkle it evenly over the onions. Drizzle a tbsp of olive oil over the onions and toss everything together. Then, take your chicken thighs and place them on top of the onions. Shake the remaining seasoning mixture evenly over top of the chicken and pat it in. Lastly, drizzle about 4 tbsp of olive oil evenly over the chicken thighs. Bake that in the oven at 400°F for 1 hour and 15 minutes.

In a measuring cup or bowl, add bbq sauce, brown sugar, apple cider vinegar, and whisk that together until combined. Set it aside.

Once it's been 40 minutes of the chicken cooking, take the baking dish out of the oven and use a silicone brush to brush that sticky bbq sauce mixture all over the top of the chicken thighs. Place it back in the oven for the remaining 35 minutes to finish cooking.  Serve with mashed potatoes and roasted corn! Enjoy!

19 year old pain in the ass daughter, just smirked when she tried it.  Like ok, this is good.  Son just walked in at 11:30pm and gobbled it up.  Thank you:)

This was fantastic, great way to eat chicken thighs

https://www.youtube.com/watch?v=9vJlQlIE8d8

Sticky & cRiSpY! #stickybbq #chickenbake

Arguably the two best dishes at any party, potluck, or brunch, are the deviled eggs and the macaroni salad. So I decided to marry them together and what resulted is quite possibly the best Deviled Egg Macaroni Salad I have ever had in my entire life. My mother has been making her famous Macaroni Salad for many years and it is absolutely delicious! However, I have to say this very very quietly, but this macaroni salad is maybe, certainly, possibly even more delicious. You can be the judge of that and try the Macaroni Salad I have been making for years and years or you can trust me and make my wildly delicious Deviled Egg Macaroni Salad right now! Once you try this recipe I have a sneaky suspicion it&#039;s going to be your go to macaroni salad for every party you host or attend! As an added bonus I am sharing with you my fool proof method to hard boiled eggs, so they are bright yellow in the center and super easy to peel. So, you probably want to print the recipe card and save it for more reasons than one. We&#039;re going to make the most delicious dressing made with egg yolks, mayonnaise, paprika, dijon, and a few more sneaky extras. Then, we will toss that with some chopped vegetables, hard boiled eggs, macaroni, and OMG you are going to have the most crowd pleasing Macaroni Salad at the party! Are you ready? Let&#039;s make it!!!

Deviled Egg Macaroni Salad

elbow noodles

tbsp dijon mustard

tbsp white vinegar

baby dill pickles (chopped)

½ a red onion (chopped)

celery (chopped)

onions

garlic powder

tsp Tony's creole seasoning (optional)

½ tsp salt

Black pepper (to taste (I did about a ½ tsp))

sugar

The BEST way to make hard boiled eggs: Fill a pot with water, add in the eggs, and bring the pot to a boil. Once it comes to a boil, let the eggs boil for about 5 minutes, and then turn the heat off and let them sit in the water for about 7 minutes. Once the eggs are done, run them under cold water (only if they are too hot to tough), give them a crack, and gently peel the shells off (they are easier to peel when warm so don&#39;t let them cool completely before peeling). Set them aside on a plate.

Bring a second pot of water to a boil, salt the water, and add in the elbow noodles. Boil the pasta according to package directions until al dente. Once the pasta is done, drain it, and set it aside.

Take 6 of the hard boiled eggs and slice them lengthwise. Remove the yolks and add the yolks into a large mixing bowl. Place the sliced egg whites aside with the other 5 whole hard boiled eggs.

To make the dressing: In the mixing bowl with the egg yolks, add mayo, dijon mustard, white vinegar, garlic powder, paprika, tony's creole seasoning, salt, black pepper, and sugar. Whisk that together until combined and smooth.

Next, add in the red onion, celery, pickles, and half the green onions (saving the rest for garnish). Then, take a baking rack and place it over the mixing bowl. Place the whole eggs and sliced egg whites on the baking rack (saving 1 whole egg for garnish). Press them through the baking rack with your hands. Gently fold that together. Lastly, add in the cooked elbow noodles (in increments) and gently fold the noodles in until everything is incorporated.*Tip: If you don&#39;t have a baking rack just chop the eggs up!

Cover the bowl with saran wrap and place it in the fridge for at least an hour or even better overnight! When it&#39;s time to serve, garnish with the remaining chopped green onion, the reserved sliced egg, and some paprika. Enjoy!

In my opinion the best way to make corn on the cob is wrapped in foil and roasted in the oven. Not only is it incredibly easy but it&#39;s wildly flavorful. The corn stays so sweet and crisp and bursts in your mouth with every bite! And even better you can pop it in the oven like I did right alongside your easy Sticky BBQ Chicken. Don&#39;t forget your Mashed Potatoes and Pina Colada Cake for dessert! Whether you are grilling chicken or barbecuing chicken, this roasted corn in the oven is so simple you&#39;re not going to believe how delicious it is! All you need are some corn cobs, ranch seasoning, garlic herb butter, queso fresco, and you&#39;re going to surely be in for a treat! Let&#39;s make it!

Ranch Roasted Corn Cobs

Kerrygold garlic and herb butter

corn (snapped in half (8 pieces total))

oz queso fresco cheese

Paprika (sprinkle on each piece of corn)

Remove the husks from your corn on the cobs and snap them in half using your hands.

In a bowl combine softened garlic and herb butter and ranch seasoning. Set it aside.

Lay out a piece of aluminum foil and sprinkle some queso fresco or parmesan cheese in the center. Grab one of the corn pieces and take about a tbsp of that ranch butter mixture and smear it all of the corn coating both sides. Lay the buttered corn on top of the cheese and sprinkle some more of the queso fresco or parmesan over the top of the corn. Then, shake some paprika over both sides of the corn. Roll the tin foil up, so that the corn is fully wrapped in it. Repeat this process for all the pieces of corn!

Note: You can also add the queso fresco at the end once the corn is done roasting, but if you like gooey crispy cheese pieces add it before roasting. 

Place the wrapped corn straight into the oven on the rack and place a baking sheet on the rack underneath them in case there is any drippings. Roast them at 400°F for 45 minutes. Enjoy!

https://www.youtube.com/watch?v=OK0IldfnoTg

Crispy Ranch Roasted 🌽 cobs in the oven!

My favorite cut of meat, I&#39;ve said it over and over again, is chicken thighs. Why? Because not only do you get the juicy, moist, dark meat, you also get the crispy skin, and guess what? It is 100% foolproof. It is going to come out delicious. So, I&#39;ve made other stuffed chicken thighs recipes that you love, like my Mediterranean Stuffed Chicken Thighs and my Cajun Stuffed Chicken Thighs, but today, we&#39;re doing something a little different. We&#39;re doing Feta Stuffed Chicken Thighs. So simple, very few ingredients, but fresh, and the absolute perfect, easy weeknight dinner that the whole family is going to love. Are you ready? Let&#39;s make it.

Feta Stuffed Chicken Thighs

oz feta cheese

whipped cream cheese

tbsp minced garlic and red chili pepper Divided

lemon

parsley

tsp Black pepper

tbsp red wine vinegar

garlic and red chili pepper

Skin on Bone in Chicken Thighs

Preheat oven to 400°F.

Mix all stuffing ingredients until creamy and combined.

Carefully lift the skin of each thigh and stuff with 2 tablespoons of the feta mixture.

Smooth the skin back down.

Whisk together the Greek marinade and brush it generously over the top of each thigh.

Place in a greased baking dish or on a sheet pan lined with foil.

Bake skin-side up for 35–40 minutes or until skin is golden and chicken reaches 165°F inside.

https://www.youtube.com/watch?v=6HZbIxELmCc

Feta Stuffed Chicken Thighs! 🍋 YUM!!! #stuffedchicken

This Orange Juice Chicken and Potatoes is sweet, tangy, savory, and unbelievably easy. It’s all baked in the oven—no stovetop, no searing—just one pan and dinner’s done. Juicy chicken thighs roast alongside potatoes and carrots, soaking up a citrus-honey-soy glaze that’s sticky in all the right ways. The secret? A quick seasoning of Badia Complete Seasoning and Adobo before baking so every bite is bold and flavorful. For more oven-baked chicken and potato recipes, click the button below!

Orange Juice Chicken & Potatoes

-10 bone-in (skin-on chicken thighs)

orange juice (not from concentrate if possible)

sour orange marinade

soy sauce

tbsp honey (for the perfect balance of sweet and tangy)

ginger

garlic (minced (or 2 tsp jarlic))

shallot (thinly sliced)

1½ lbs baby potatoes (halved (or russet chunks))

carrots (sliced on the diagonal (optional))

olive oil (divided (2 tbsp

tbsp Badia Complete Seasoning

tbsp Adobo seasoning

½ tsp cracked black pepper (plus extra for chicken)

red pepper flakes (optional,

scallions (sesame seeds, orange zest)

Preheat oven: 400°F (200°C).

Prep pan: Lightly grease a large baking dish or sheet pan.

Arrange veggies: Add potatoes (and carrots if using) to the pan. Pour half of the sauce mixture over them (see step 5) and drizzle with 2 tbsp olive oil. Toss well to coat.

Top 14 15 minute prep recipes from across the web

The most viewed 15 minute prep recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Potato Kugel Cups

Broccoli Kugel

Blintz Souffle

Slow Cooker Flank Steak

Herb-Roasted Red Bliss Potatoes

Turkey Sandwich with Pickled Red On...

Best Potato Latke Recipe EVER! As S...

Creamy Italian Pasta Salad

chicken Caprese Pasta Salad

Sticky BBQ Chicken Bake

Deviled Egg Macaroni Salad

Ranch Roasted Corn Cobs

Feta Stuffed Chicken Thighs

Orange Juice Chicken & Potatoes

Top 14 15 minute prep recipes from across the web

The most viewed 15 minute prep recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Kugel Cups

Broccoli Kugel

Blintz Souffle

Slow Cooker Flank Steak

Herb-Roasted Red Bliss Potatoes

Turkey Sandwich with Pickled Red On...

Best Potato Latke Recipe EVER! As S...

Creamy Italian Pasta Salad

chicken Caprese Pasta Salad

Sticky BBQ Chicken Bake

Deviled Egg Macaroni Salad

Ranch Roasted Corn Cobs

Feta Stuffed Chicken Thighs

Orange Juice Chicken & Potatoes

The most viewed 15 minute prep recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine