Easy 5 Minute Sour Cream and Onion Popcorn Seasoning is easily one of my favorite recipes that I’ve developed over the years. Popcorn has always been one of my favorite snacks, so it just made sense to start experimenting with making my own seasonings. Plain salt and butter is great, don’t get me wrong. It’s a classic for a reason. But there are so many other options and ways to keep things interesting as well. 

Do you ever experiment with making your own seasonings? It is easier than you think, and it keeps things interesting. Popcorn is great by itself, but it can be even better with seasonings to fit any craving. 

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Last year for Christmas, my husband bought me a popcorn maker. We’d been watching old episodes of The Price is Right, and they had an air popper on there quite often. A quick Amazon search revealed it absolutely still exists, and now I needed one. This little machine is what started everything for me. 

That popcorn machine is also one of the most well-used kitchen gadgets that we own. It ranks right up there with my stand mixer, if that tells you anything. I am so glad my husband bought me that machine.

There is also some nostalgia with popcorn, as I remember my aunt making some and we would sit and watch Murder, She Wrote at night before bedtime. Which is why it has always been a favorite snack for me. I also remember that every once in a while, she would find a box of microwave popcorn with a sour cream and onion seasoning packet inside, and I always enjoyed that. But it was a rare thing, making it a treat. 

That childhood treat is what inspired me to make this Easy 5 Minute Sour Cream and Onion Popcorn Seasoning, and continue to experiment with other seasoning mixes for popcorn as well. Keep an eye out in my blog, as there will be more recipes for popcorn seasoning coming in the future. 

Have you tried making this Easy 5 Minute Sour Cream and Onion Popcorn Seasoning? Come on in and let me tell you about it! 

Easy 5 Minute Sour Cream and Onion Popcorn Seasoning Ingredients 

• Powdered Buttermilk, ¼ cup 
• Onion Powder, 2 teaspoons 
• Dried Dill, 2 teaspoons 
• Dried Parsley, 1 teaspoon 
• Garlic Powder, ½ teaspoon 
• Salt, ½ teaspoon 
• Parmesan Cheese, 2 tablespoons, finely grated

Easy 5 Minute Sour Cream and Onion Popcorn Seasoning Directions 

In a mixing bowl, combine all the ingredients together and whisk until well-combined. 

Store in an air-tight container in the refrigerator for up to one month. 

Once you’ve made popcorn, melt butter, add to the popcorn, and then sprinkle with the sour cream and onion seasoning. Shake to combine and mix everything together, and serve. 

Note that if you are using microwave popcorn, you can likely skip the step of melting butter, as it will have some kind of oil coating inside the bag.

There is no set amount to sprinkle on the popcorn. That part is all to taste, and what your preferences say to do. It also depends on the amount of popcorn that you’re making. I make a batch of this seasoning exactly as directed, and it will last me about a month based on the amount of popcorn that I eat, and the amount of seasoning sprinkled on each batch.

You can also drizzle a teaspoon or two of vinegar over the popcorn instead of butter, to mix with the seasoning and allow it to coat the popcorn. This will give it more of a tangy flavor that we usually associate with buttermilk. It all depends on your taste preferences. I’ve done both, and enjoy both.

Easy 5 Minute Sour Cream and Onion Popcorn Seasoning Recipe Notes 

You can follow my affiliate link above to buy powdered buttermilk, or if you choose to look for it in the grocery store, it will most likely be in the baking aisle near condensed milk and sweetened condensed milk. 

If you cannot find buttermilk powder in your grocery store, you can make it yourself! Just like you can baking powder. To make your own buttermilk powder, take ½ cup of powdered milk and add 1 tablespoon of cream of tartar to it. It is that easy! Speaking of cream of tartar, if this isn’t a pantry staple for you, it really should be. I highly recommend having it on hand at all times. It is one of the most underrated prepper staples, in my opinion. 

Once you open powdered buttermilk, remember to refrigerate it. Remember that it is still a dairy product, even after being dehydrated, and it will spoil. Also check the container before buying it. You should be able to squeeze the cardboard or plastic packaging and feel the contents moving. If it feels solid in your hand, it is already spoiled and you will want to pick a different package or container.

You can also change this recipe up to fit your taste preferences. My big recommendation is to taste it and check if the salt level works for you. I sometimes find myself craving more, and will add an extra sprinkle with the seasoning to my popcorn. Other times the amount I used in this mix is perfect. Don’t be afraid to add more if you deem it necessary. 

Easy 5 Minute Sour Cream and Onion Popcorn Seasoning Flavor Profiles

• Powdered Buttermilk – this is a tangy and slightly rich dairy flavor. 
• Onion Powder – concentrated sweet, savory, and slightly pungent flavor of onions. 
• Dried Dill – has an earthy, grassy flavor with notes of anise, licorice, and caraway with a hint of lemon. 
• Dried Parsley – has a mild, earthy, and slightly grassy taste, with a hint of citrus and mint. 
• Garlic Powder – concentrated, pungent, and savory flavor of garlic. But it is milder and sweeter than fresh garlic. 
• Parmesan Cheese – has a nutty, savory, slightly sweet flavor, with buttery undertones and hints of fruit and caramel. 

Why I Love This Recipe 

I love this recipe because it is so easy. I know everything that is going into it, and I already have it all in my pantry. This means that I can easily make it any time I want it without an extra trip to the grocery store. I don’t know about anyone else, but I am always ridiculously excited when I have everything I need to make a recipe at any given time.

It is so much fun to take a basic snack and change up the flavorings that I add to it because it keeps things interesting. Palate fatigue is a thing, so why not continue to experiment and try something new? I will have more popcorn seasonings coming soon, so keep an eye out for those.

It takes a whopping five minutes to make this recipe. It took longer to pop the popcorn than it did to throw this recipe together. Which means that it can be made on-demand. Or you can make it ahead of time, but keep in mind it needs to be refrigerated, and will last roughly a month in an airtight container. I use a small older spice container that I’ve emptied and store it in there. I do not make large batches, only the exact recipe I’ve noted here. If I make more, it may end up going to waste, and there is no point in that.

My husband loves this as a flavoring on popcorn as well, which always makes me happy. He said the first time that the more he ate it, the more he liked it. Now he asks me on his own if we have any made in the refrigerator, or if I can make a new batch. It never lasts long in our household.

This recipe is fun for me, and I firmly believe that all food should be fun to both make and eat. Otherwise, what is the point? Have fun with it, and enjoy it. Don’t be afraid to play around with things and try something new. You never know when an experiment will be genius.

Discussion 

Have you tried making this Easy 5 Minute Sour Cream and Onion Popcorn Seasoning yourself? Did you make any changes to it? Let me know your thoughts in the comments! I would love to hear about your experience with this recipe.

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Easy 12 Ingredient Homemade Chorizo is one of my favorite things to make instead of buying a premade version in the grocery store. I love making food from scratch, and this is a really fun and easy recipe to make yourself. I am a big fan of the fact I can control what goes into my food and can tailor it to suit my personal taste preferences, and you can too. 

There are two primary types of Chorizo out there, Spanish and Mexican. Spanish is often cured, similar to salami, and Mexican is usually served fresh and uncured. It is such a versatile ingredient that is perfect for any meal, and pairs with a variety of foods. I love to pair it with eggs and potatoes in a breakfast taco. For this recipe, we’re going with a Mexican style chorizo. 

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You can buy chorizo in the grocery store, and there are a wide variety of brands to choose from, but I found I fell in love with making my own in this Easy 12 Ingredient Homemade Chorizo because it is so simple and easy to do. When you buy it in the grocery store, all you’re really doing is paying someone else to season your food for you. Which takes away your ability to control what is in it. This means it may take a lot of experimenting to find a brand you like. 

Why not just make it yourself and tailor it to your specific flavor preferences? That is what makes this Easy 12 Ingredient Homemade Chorizo so perfect.

Have you tried making this Easy 12 Ingredient Homemade Chorizo? Come on in and let me tell you about it! 

Easy 12 Ingredient Homemade Chorizo Ingredients 

Ground Pork, 1-1 ½ pounds 

Paprika, 2 tablespoons 

Cayenne Pepper, 1 tablespoon 

Ancho Chili Powder, 1 tablespoon 

Guajillo Chili Powder, 1 tablespoon 

Minced Garlic, 1 tablespoon 

Cumin, 1 teaspoon 

Oregano, 1 teaspoon 

Coriander, 1 teaspoon 

Cinnamon, ½ teaspoon 

Clove, ½ teaspoon 

Red Wine Vinegar, 2 tablespoons 

Salt and Pepper, optional and to taste 

Easy 12 Ingredient Homemade Chorizo Directions 

Using a spice grinder, grind the minced garlic, whole cloves, and oregano together. 

Add that to a mixing bowl, and measure out all of the other spices, and red wine vinegar. This would be the paprika, cayenne pepper, ancho chili powder, guajillo chili powder, cumin, coriander, and cinnamon.

Mix together, and then add in the ground pork, and mix until well-combined. I do recommend using gloves, as the spices can stain your hands red.

I like to make my Easy 12 Ingredient Homemade Chorizo the day before I’m going to use it, so that all the flavors have time to marry and meld together in the refrigerator before using. You can use it immediately though, it isn’t a requirement to allow it to rest. It is just my preference.

You can also freeze your chorizo for later. Or, just make the spice blend without the red wine vinegar, and store in an airtight container until you are ready to use it. 

How to Cook Easy 12 Ingredient Homemade Chorizo 

Heat a tablespoon of oil in a large pan over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, for about 8-10 minutes, or until cooked through. 

Use it in whatever dishes you want to, like tacos, tortas, stews, stuffed peppers, or anything else you want. 

My personal favorite is breakfast burritos. Because once the fat has rendered from the pork, I saute my vegetables in the fat, and that flavors the veggies as well. Pair that with some eggs and sour cream, and you end up with a very balanced and absolutely delicious burrito to start the day.

Easy 12 Ingredient Homemade Chorizo Recipe Notes 

• Ground Pork 

Ground or chopped pork is the most traditionally used protein in this Easy 12 Ingredient Homemade Chorizo recipe. You can use others like ground beef, ground chicken, ground turkey, and even tofu if you choose. Although ground pork is still the most popular, because the spices bind with the fat in group pork to create the amazing flavor. 

I say 1-1.5 pounds of meat, just because it varies a bit when I buy mine in the store. It is never an exact amount, but I go with the idea of no less than one pound, and no more than 1.5 pounds.

• Paprika 

Paprika is generally sweet and has a very mild spice level. I’ve made this Easy 12 Ingredient Homemade Chorizo with both sweet and smoked paprika in the past. It really just depends on your preference.

I remember asking my aunt when I was a child why she put paprika on deviled eggs, and she said it was for color only. Which meant I grew up thinking paprika was nothing but a bland food coloring, and nothing more. It wasn’t until I got older and started researching just what things were made out of that I realized paprika is one of my favorite spices. I love the smell, because red bell peppers are my favorite sweet pepper.

There are a wide variety of paprikas that you can use to change up the flavor of your chorizo to your liking, depending on your own personal preference. Including: 

Sweet Paprika: This is the most common type used and is known for its mild, slightly sweet, and fruity flavor. It is often described as being similar to fresh bell peppers. If you like to use red bell peppers in your cooking, you will enjoy sweet paprika. 

Spicy Paprika: This is made from peppers with a higher capsicum level, and offers more heat and a more earthy flavor than sweet paprika. 

Smoked Paprika: The peppers used in this variety are dried over a fire, which results in a smokey and slightly sweet flavor profile. 

Hungarian Paprika: Is known for its rich and complex flavor. It can range from sweet to spicy, and is often considered a high-quality paprika. 

Spanish Paprika: Can range in flavor from sweet and mild to spicy and smoky, depending on the type of peppers used and how they are processed. 

• Cayenne Pepper 

Cayenne Pepper has a strong and straightforward heat with a slightly earthy undertone to it. Cayenne does not add much depth of flavor to any dish, it is primarily for spice. 

If you are not a fan of spice, you can certainly omit the cayenne pepper from your recipe. I’ve never been a big cayenne pepper fan myself, so I sometimes skip this when making my Easy 12 Ingredient Homemade Chorizo, just because I prefer flavor over heat. I love heat, but it needs to taste good too. I’ve never been a fan of heat just for the sake of trying to burn your own face off kind of heat.

• Ancho Chili Powder 

Ancho Chili Powder has a rich, deep, and complex flavor profile. It has a mild to moderate heat, tasting of smoky, sweet, and earthy. Often described as having hints of chocolate and raisins. Ancho chilis are made from dried poblano chilis that have been charred, giving them that earthy and fruity depth of flavor. 

Ancho is easily one of my biggest go-to spices when making barbecue sauces, because of that depth of flavor. My husband and I both often stop and smell the Ancho before using it, because we both love it. 

If you enjoy making homemade fried chicken and use paprika to season your flour, try adding in some Ancho in addition to the paprika next time. It is a game changer, in my opinion.

• Guajillo Chili Powder 

Guajillo Chili Powder is a mild to medium heat with a distinct fruity flavor profile. It features notes of berries, usually cranberry, pine, and a very subtle smokiness. It is often used in Mexican dishes like stews, soups, sauces, mole, and oven as a dry rub for meats. 

They are not remotely the same, but guajillo chili peppers remind me of habaneros, in that they have that distinct fruity kind of heat. If you enjoy habaneros like I do, you’ll likely appreciate guajillo peppers as well.

If you cannot find guajillo chili powder where you are, I highly recommend following the affiliate link in the ingredient list for it. Because I had the exact same problem, and this is what I bought to obtain it myself.

• Minced Garlic 

I like to use minced garlic instead of garlic powder, and grind it fresh for every recipe I make. Grinding a spice fresh means that it will have a deeper and stronger flavor. You can certainly use garlic powder if that is what you have in your pantry. 

• Cumin 

Cumin is a robust, earthy, and warm flavor profile, which is often described as nutty and spicy with a subtle citrus undertone. It is a staple in Indian, Mexican, and Middle Eastern cuisines. 

• Oregano 

Oregano is known for being robust, earthy, and slightly peppery with a hint of sweetness and sometimes minty or citrusy undertones to it. There are two main types of Oregano used in cooking: 

Mexican Oregano 

Mexican Oregano has a strong and pungent flavor with hints of licorice and anise. It is often used in Mexican dishes like salsa, chili, and enchiladas, where the robust flavor pairs well with chilis and other spices. 

Greek Oregano 

Greek Oregano has a more savory and earthy taste. It is a staple in Mediterranean cuisine, specifically in pasta sauce, pizza, and grilled meats. 

• Coriander 

Coriander has a complex flavor profile, that is a blend of citrus, floral, and earthy notes. It is often described as bright, fresh, and slightly spicy, which makes it a very versatile ingredient in many cuisines. 

Coriander is dried cilantro seeds. Cilantro is the fresh leaves from the plant, and coriander is the seed. 

You can also use dried cilantro leaves, if you happen to have those in your pantry or spice cabinet. I would recommend you grind them up with the garlic, cloves, and oregano. That way the ground leaves impart more flavor. It isn’t exactly the same as coriander, but it is a good substitution if necessary.

• Cinnamon 

Cinnamon has a sweet, spicy, warm, and slightly woodsy and citrus note to it. I always call cinnamon a warm holiday spice. Cinnamon is a very common ingredient in Mexican cooking. Next time you make Taco Seasoning, add in  a small pinch of cinnamon, for an added depth and complexity to your seasoning. 

I’m actually kind of amazed at how well cinnamon compliments spicy ingredients and dishes, and helps to balance them out a bit more. Before experimenting more with Mexican dishes, I always thought cinnamon was for cookies, chai tea, and pumpkin pie. I’m expanding my cinnamon use now, and absolutely loving it.

I highly recommend experimenting more with cinnamon and giving it a voice in savory dishes more often. Just start slowly and gently though. Much like cloves, cinnamon can be an overpowering spice. But when used in moderation, it really does balance spice exceptionally well. It is a very pleasant surprise to find out, and it drives me to use cinnamon more often in other dishes.

• Clove 

Cloves have a distinct flavor profile, described as sweet, pungent, and slightly spicy. It is often described as warm, aromatic, and rich. Cloves also possess a subtle bitterness and astringency, which balances out sweetness in recipes. Cloves are often used in both sweet and savory dishes, because of the depth and complexity of their flavor. 

I love using whole cloves and grinding them fresh each time I use them. That way they retain more flavor until I am ready to use them. My favorite place to use cloves is in a barbecue dry rub. 

Be careful when using cloves though, as they can turn things very bitter very quickly if you use too much. This is one ingredient that will bite you if you use too much. Cloves are deceptive, given the size. You’d think you need far more than you actually do.

• Red Wine Vinegar 

Red wine vinegar has a sharp, tangy, and slightly fruity flavor, with a hint of smokiness. It is made by fermenting red wine, and the flavor is robust and punchy. This makes it perfect for marinades, salad dressing, and sauces. 

You can use other types of flavored vinegar in this Easy 12 Ingredient Homemade Chorizo if you want to. The choice is up to you! If you use another vinegar, I would love to hear about it in the comments.

Why I Love This Easy 12 Ingredient Homemade Chorizo Recipe 

I love this Easy 12 Ingredient Homemade Chorizo because it really is easy to make. It takes just a few minutes to measure out and mix everything together. It is such a versatile ingredient. 

You can mix and match spices to fit your personal taste. I’m not a huge fan of cayenne pepper, and so I sometimes switch it up for more ancho or add chipotle pepper instead. I love that everyone can control the ingredients in this recipe to fit personal tastes. I honestly like to experiment when I make this recipe, but still use this as my baseline for starting. 

I always encourage people to learn about their food and how to make things from scratch, because it can be tweaked in so many ways. I love my homemade mustard recipe for the exact same reason as the Easy 12 Ingredient Homemade Chorizo. Once you learn the basic recipe, you can play with it and create so many different flavors and ways to make it from there. 

This Easy 12 Ingredient Homemade Chorizo can be made and frozen very easily, and will last for months. I like to vacuum seal mine, for better freezer storage. I’ve also made larger batches of it and given it to my neighbors in the past. It is actually perfect for large batch making, and dividing up to freeze, give away, or save for a later meal.

Discussion 

Have you tried making this Easy 12 Ingredient Homemade Chorizo yourself? Did you make any changes, substitutions, or additions? Do you enjoy experimenting with making things like this Easy 12 Ingredient Homemade Chorizo or anything else at home?

What is your favorite dish to enjoy this Easy 12 Ingredient Homemade Chorizo recipe with? Let me know your thoughts in the comments! 

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Easy 30 Minute Bruschetta Chicken is one of my favorite chicken recipes. It really is a quick and easy dinner for those busy weeknights. This is a very light yet satisfying meal that my husband frequently requests. 

This recipe is perfect for both those busy weeknights and special occasions when you want a visually stunning and flavorful dish that will win over even the pickiest of eaters. You can’t go wrong with this bruschetta chicken recipe. 

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Have you tried making this Easy 30 Minute Bruschetta Chicken? Come on in and let me tell you about it! 

Easy 30 Minute Bruschetta Chicken Ingredients 

Chicken 

Chicken, 2 large boneless, skinless chicken breasts 

Olive Oil, 1 tablespoon 

Italian Seasoning, 1 teaspoon, make your own with this recipe 

Minced Garlic, ½ teaspoon 

Salt and Pepper, to taste 

Bruschetta Topping 

Tomatoes, 2, diced 

Red Onion, ¼ cup, finely chopped 

Basil, fresh, 2 tablespoons, chopped 

Balsamic Vinegar, 1 tablespoon 

Olive Oil, 1 tablespoon 

Salt and Pepper, to taste 

For Serving 

Balsamic to drizzle

Cheese, mozzarella or parmesan, to garnish 

Easy 30 Minute Bruschetta Chicken Directions 

Preheat the oven to 400 degrees. 

Using a spice grinder, pulse the italian seasoning and minced garlic. Add into a mixing bowl with all of the other chicken ingredients. Mix well to coat the chicken. Set aside to marinate while continuing. 

Now it is time to prepare the bruschetta topping. 

Grab another mixing bowl. Combine the tomatoes, red onion, basil, balsamic vinegar, olive oil, salt, and pepper. Mix it gently to combine. 

Heat a pan over medium-high heat. Sear the chicken on both sides, about 3-4 minutes, until a nice crust has developed. 

Once you turn the chicken over, put the pan into the oven. Bake for 10-15 minutes, depending on the size of your chicken breasts. The internal temperature should be at 165 degrees, measured by a meat thermometer. 

Once the chicken is done, top it with the bruschetta, garnish with grated cheese if desired, and serve. 

Recipe Notes 

This recipe pairs perfectly with any carb that you want, like mashed potatoes, oven roasted potatoes, or a good pasta like linguine or fettuccine. I also love pairing it with a fresh salad as well. 

If you’re using mozzarella, I recommend that you top the chicken with it in the last 4-5 minutes in the oven, so that it will warm up and melt. Then top with the bruschetta once it is out of the oven. 

You can make all of this ahead of time as well. Simply prep both the chicken and bruschetta, and store them in airtight containers in the refrigerator for up to 24 hours. 

If you are looking to make this a dairy-free recipe, just skip the cheese. That’s it. 

Any kind of tomato works for this recipe, but Roma tomatoes work the best. Because they have a firm texture and less moisture than other tomatoes. Nobody wants watery bruschetta. Cherry tomatoes also work well if you want a slightly sweeter bruschetta. You can also add some freshly minced garlic to the bruschetta. 

This is a versatile chicken recipe and you can bake it in the oven, as I have, or it can be grilled. This is perfect now that summer is almost here. Or it can be done in the air fryer. I love versatile recipes like this. 

Why I Love This Recipe 

I love this recipe because it is easy. It requires two mixing bowls, a cutting board, and a frying pan. That’s it! There is no trashing the entire kitchen prepping one meal. Anyone of any skill level can make this recipe. 

It is both flavorful and versatile. It can be made in the oven, on the grill, or in the air-fryer. The acidity in the balsamic and brightness from the basil really lighten this dish up, so it doesn’t weigh you down and put you in a food coma for the rest of the night. 

This dish is ideal for busy weeknights, casual gatherings, holiday meals, potluck dinners, the list goes on. This is a meal that everyone will love, and it doesn’t break the bank, or steal all of your time. 

I also really love the combination of hot and cold in this recipe. The raw bruschetta adds both texture and freshness. It is a really fun play on basic chicken, and an excellent way to elevate it into something fun, playful, and delicious. 

Discussion 

Have you tried making this Easy 30 Minute Bruschetta Chicken? Are you a fan? Let me know your thoughts in the comments! 

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Deliciously Easy 30 Minute Cornbread is my latest recipe, and it is simply perfect. I’ve always shied away from making cornbread, because it seems tricky. Like nobody can get it right unless you are an old southern woman with magic dust in her apron pocket. I’ve had more bad cornbread in my life than good. 

My husband and I were making a brisket at home this weekend, and he suggested cornbread. It was my first time making a brisket too. I was nervous, to say the least! What I love about this recipe is that it is moist, slightly sweet, and has a great texture to it. 

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Have you tried making this Deliciously Easy 30 Minute Cornbread? Come on in and let me tell you about it! 

Deliciously Easy 30 Minute Cornbread Ingredients 

Flour, 1 cup 

Cornmeal, 1 cup 

Sugar, ½ cup 

Baking Powder, 3 teaspoons, make your own with this recipe if you run out 

Salt, ½ teaspoon 

Milk, 1 ¼ cups 

Eggs, 2 

Vegetable Oil, ⅓ cup 

Butter, 3 tablespoons, melted 

Honey, 2 tablespoons 

Deliciously Easy 30 Minute Cornbread Directions 

Preheat the oven to 250 degrees. Line an 8 inch square baking pan with parchment paper. Alternatively you can grease the pan with cooking spray, but I prefer parchment paper. 

Melt the button on the stove top on a low, gentle heat so that it doesn’t cook, just melts. 

In a mixing bowl, whisk together the dry ingredients. This is cornmeal, flour, sugar, baking powder, and salt. 

In a second mixing bowl, whisk together the wet ingredients. Milk, eggs, oil, melted butter, and honey. Mix until they are well combined. 

Now it is time to combine everything. Slowly start pouring the dry ingredients into the wet while whisking it. I like to do it about ⅓ at a time, as it will thicken up. 

Pour the batter into the baking dish and bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean. 

You can serve with extra honey and butter on top if desired. 

Recipe Notes 

You can add savory additions to this recipe if you would like! My favorites are: 

• Shredded Cheese 
• Crumbled bacon 
• Diced Ham 
• Diced jalapeño 

If you experiment and add other things to your cornbread, please let me know in the comments! I would love to hear about your favorites. 

Why I Love This Recipe 

I made this recipe to go with a brisket I was making, and it was the most perfect side dish. I also paired it with my coleslaw recipe, to create a very southern meal. 

What I love the most about this recipe is how easy it is. I am one of those people that have all the kitchen gadgets, but I always appreciate a recipe that really only uses a mixing bowl and a whisk. There is something to be said about simplicity. I feel the same way when I make my cheddar chive biscuits, as it is a recipe I can make totally by mixing with just my hands. 

This cornbread is moist and just a little crumbly. It is the perfect texture. It also stays moist the next day. I didn’t test how long it would stay moist, because it didn’t last long. It was all eaten the very next day after I made it. It goes with any meal. 

I’ve had more bad cornbread than good in my lifetime, and this one is better than good. It is great, and it really is because it is so moist and crumbly. Nobody wants dry cornbread, and that is far too often the case. Which is what made me a bit leery to try making it for so long. If you are like me, this is the perfect recipe for you. You really can’t go wrong with it. 

Discussion 

Have you tried making this Deliciously Easy 30 Minute Cornbread? Are you a fan? Let me know your thoughts in the comments! 

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Easy 30 Minute Hawaiian Shoyu Chicken has become a regular part of my meal rotations. It is delicious, simple, and a fast meal when I am in a hurry but still need to eat a good meal. 

This is a dish that can be baked in the oven, or cooked on an outdoor grill for a more classic barbecue flavor. It can be marinated anywhere from two hours, to overnight. 

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Have you tried making this ? ​​Come on in and let me tell you about it! 

Easy 30 Minute Hawaiian Shoyu Chicken Ingredients 

Chicken breast, 2 

Soy Sauce, 3 tablespoons 

Water, 2 tablespoons 

Brown Sugar, ¼ cup, make your own with this recipe 

Garlic, 2 cloves, minced or grated 

Ginger, 1 tablespoon, minced or grated 

Red Pepper Flakes, ¼ teaspoon 

Easy 30 Minute Hawaiian Shoyu Chicken Directions 

In a mixing bowl, whisk all of the ingredients together. Add the chicken in last, and make sure it is coated in the marinade. Cover tightly and allow it to rest for 2-8 hours, turning at least once during the marinade. If you are using a Ziplock bag, shake it up periodically. 

When you are ready to cook, preheat the oven to 400 degrees fahrenheit. 

Place the chicken in a baking dish, and bake for 25-30 minutes, depending on how big the chicken breast is. Make sure the chicken reaches an internal temperature of 165 degrees, as measured by a meat thermometer. 

Note that you can either add all of the marinade into the pan and allow it to reduce, or reduce it separately on the stovetop in a saucepan. I prefer to reduce mine on the stovetop where I can control how reduced and thick it becomes without burning it. Then glaze the chicken with it when serving. 

Garnish with sesame seeds, red pepper flakes, chopped green onions, and parsley, or whatever combination you prefer. 

Recipe Notes 

You can also add mirin, which is a rice wine vinegar if you want an added pop of acid, or some lime juice if that is what you have on hand. 

You can also substitute dried spices for the ginger and garlic if you don’t have fresh on hand. If you are using fresh, you can either mince it, or grate it. My favorite is grating it using a microplane, because it removes the fibers in ginger, and everything emulsifies much easier. But it is a matter of preference, so use what you have on hand. 

If you are grilling the chicken outdoors instead of baking in the oven, the dried spices will be much easier. 

You can use other cuts of chicken as well. This is a perfect recipe for chicken thighs. It will alter the cooking time though, as it will do the same if you’re using a chicken piece that has bones in it. 

I like to serve this Easy 30 Minute Hawaiian Shoyu Chicken with some rice and quick stir-fried veggies. I used onion, mushrooms, zucchini, and an orange bell pepper. I found that the marinade is absorbed into the rice when I spoon it over, making it perfect because it carries the flavor through the entire dish. 

Why I Love This Recipe 

This Easy 30 Minute Hawaiian Shoyu Chicken is one of those recipes that is packed full of flavor, yet super easy to make. When I am in a hurry and need to get dinner on the table, this is an easy one. It can be marinated the night before, or when you get home from work, and be ready just in time to make dinner. 

My husband is the one who originally suggested this recipe. We’ve both become obsessed with Hawaiian food lately, and this was a fun experiment to try making at home, because our favorite Hawaiian food truck only does catering events these days. 

All of the ingredients are ones that I have in my pantry already, so it is really easy to throw together and I can skip an extra trip to the grocery store. 

This is also a recipe that anyone of any skill level can make. You don’t need to be a trained chef or Betty Crocker’s twin to make this dish. It is perfect for beginners who aren’t as confident in their skills as others or just want to learn to make more flavorful dishes at home. You can’t go wrong with marinating chicken and then baking it in the oven. That’s all there is to it. 

Discussion 

Have you tried making this Easy 30 Minute Hawaiian Shoyu Chicken? Are you a fan? Let me know your thoughts in the comments! 

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Easy 9 Ingredient Maple Ginger Chicken is the latest chicken recipe to be checked off my list. This one was requested by my husband to try out, and it really is delicious. It reminds me of my apricot chicken in some ways. 

This is one that has definitely earned a place in our normal meal rotation, especially on busy nights when I just need to throw dinner in the oven and continue with my to-do list while everything is cooking. This is the perfect dish to fit that need. 

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Have you tried making this Easy 9 Ingredient Maple Ginger Chicken? Come on in and let me tell you about it! 

Easy 9 Ingredient Maple Ginger Chicken Ingredients 

Sesame Oil, 1 tablespoon 

Maple Syrup, 1 cup 

Soy Sauce, ¼ cup 

Garlic Paste, 1 teaspoon 

Ginger Powder, 1 tablespoon 

Pepper, 1 teaspoon 

Red Pepper Flakes, ½ teaspoon 

Lime Juice, 1 teaspoon 

Chicken, 2 breasts 

Easy 9 Ingredient Maple Ginger Chicken Directions 

Preheat the oven to 400 degrees. 

In a mixing bowl, combine the sesame oil, maple syrup, soy sauce, garlic paste, ginger powder, pepper, red pepper flakes, and lime juice. 

Whisk together until well-combined. 

Add the chicken into the mixing bowl, and coat well. 

Add some of the sauce into a baking dish to cover the bottom. Add in the chicken, and pour the remaining sauce over the chicken. 

Bake in a 400 degree oven, uncovered for 20 minutes. 

Turn the oven to the broil setting, and broil for another 15 minutes, basting with the sauce every 5 minutes. Cook until the chicken has reached 165 degrees internal temperature, using a meat thermometer. 

Garnish with parsley and sesame seeds, if desired, and serve. 

Recipe Notes 

It isn’t required, but you can leave the chicken in the sauce/marinade while preparing the rest of dinner. I made mine with oven roasted carrots and potatoes, and simply started with the chicken and set it aside until I was ready to put it in the oven. 

If desired, you can remove the sauce from the baking dish and add to a saute pan, and cook until it has reduced into a glaze. Then add it to the chicken before serving. This isn’t required, but it is delicious. 

I used chicken breast in my recipe, but thighs also work, if that is your preference. Just keep in mind that a different part of the chicken will require a different cooking time. The same goes for if the thighs have bones in them, that alters the cooking time. 

If you aren’t a fan of red pepper flakes, you can change it up and add in cayenne pepper, or even paprika if you don’t want any spice. It isn’t hot, but I find the little added spice balances out the sweetness and brightens the dish up. 

If you don’t have garlic paste, you can mince some garlic cloves and do just fine. I just always have garlic paste in my refrigerator because it saves me time. 

Why I Love This Recipe 

My husband is always asking me for new and different chicken recipes, and this was a good one. I had a lot of fun developing it. He often finds new ideas and then raves when they turn out to be delicious. This is one that is definitely making it into our normal meal rotation. 

It is also incredibly easy to make. You don’t need any special skills to make this recipe. It is simply mixing some ingredients in a mixing bowl, adding the chicken, and cooking. At the end of the day, that is really all it is. 

I like beginner-friendly recipes that can still be scratch-made and reduce the need for pre-cooked meals from the grocery store. Those always make the homemaker in me very happy. 

It is an excellent weeknight meal for busy times. I love developing fun and simple recipes that anyone can make, even when life gets crazy, as it always does. 

Discussion 

Have you tried making this Easy 9 Ingredient Maple Ginger Chicken? Are you a fan? Let me know your thoughts in the comments! 

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Easy 8 Ingredient Lemon Chamomile Cookies is my latest cookie experiment, and I love it. It is similar to my earl grey sugar cookies, and I have found that baking with tea is delicious. 

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Have you tried these Easy 8 Ingredient Lemon Chamomile Cookies? Come on in and let me tell you about them! 

Easy 8 Ingredient Lemon Chamomile Cookies Ingredients 

Butter, ½ cup or 1 stick 

Sugar, ½ cup plus 2 tablespoons for rolling before baking

Chamomile Tea, 2 teaspoons or 2 bags 

Eggs, 1 

Lemon Extract, 1 teaspoon 

Flour, 1 cup plus 3 tablespoons 

Baking Powder, ½ teaspoon make your own with this recipe 

Salt, ¼ teaspoon 

Easy 8 Ingredient Lemon Chamomile Cookies Directions 

In a stand mixer, cream the butter and sugar together on a medium to high speed until it is light and fluffy, about 3 minutes. 

In a spice grinder, grind up the chamomile tea. Add that into the butter and sugar, along with the egg, and lemon extract. Mix again. 

In a mixing bowl, combine all the dry ingredients, the flour, salt, and baking powder. Mix together with a whisk. 

Slowly add in the dry ingredients into the wet, and continue mixing on a low speed until a thick but slightly sticky cookie dough forms. Do not overmix it. 

Chill in the refrigerator for 30-60 minutes. This allows the butter to absorb the flavors of the tea, while helping to keep the cookies from spreading too far when baking. 

Preheat the oven to 350 degrees. 

Measure out the cookie dough and then roll into balls with your hands. Roll them in the sugar mixture, and place on a cookie sheet, about 2 inches apart. You should get 10 cookie balls out of this recipe. Gently flatten them out with the palm of your hand. 

Bake for 11-13 minutes until the bottom of the cookies are slightly browned and the cookie is cooked but still has a soft center. Do not overcook. 

Gently tap the cookie sheet on the counter a couple of times to produce the “wrinkled” look on the cookie. 

Let them rest and cool for 5 minutes on a cooling rack. Garnish with lemon zest if desired, and serve. 

Recipe Notes 

These cookies can be stored on the counter at room temperature for 3-4 days, frozen for 1-2 months, and up to 2 weeks in the refrigerator in an air-tight container. 

If you want a more robust lemon flavor in these cookies, you can easily add some lemon zest into the batter without needing to alter anything else. 

Why I Love This Recipe 

I love this recipe because it is both simple and delicious. I always have tea in my pantry, as well as lemons. Those are pantry staples for me, so I can easily make this recipe whenever I want without an added trip to the store. This is perfect on a cold day when I am stuck at home and want something delicious. 

I always brew a cup of chamomile tea to go with my cookies, because dipping them in the hot tea just makes them even more delicious. Paired with a good book, and my day is pretty much perfect. 

This recipe also only makes 10 cookies. Which means if I’m just baking them for me and my husband, it is perfect and there won’t be any wasted. 

Make It Vegan 

To make this recipe vegan is super easy! Use vegan butter in place of traditional butter. You can follow my recipe, or use your favorite store bought plant based butter substitute. 

Use a “flax egg” instead of a traditional chicken egg. To make a flax egg, simply combine 1 tablespoon flax seed with 3 tablespoons of water. 

That’s it! Just two simple substitutions to make this recipe a vegan-friendly one that you can serve to everyone. My husband and I have a best friend who is vegan, and I love having options to make my favorite snacks and recipes that are easy to substitute that way he can enjoy them with us as well. 

Discussion 

Have you tried making these Easy 8 Ingredient Lemon Chamomile Cookies? Are you a fan? Let me know your thoughts in the comments! 

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Easy 9 Ingredient Dill Pickle Cheese Ball is the perfect appetizer or game day snack. Pair it with crackers, pretzels, vegetables, deli meats, and serve. 

This comes together in mere minutes, and is so easy to make, which is what I love the most about it. This is one of those things that I will never buy in the store again, because it really is so simple and quick to make. Plus I think making it myself just tastes better than what I can buy in the grocery store.

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Have you tried making this Easy 9 Ingredient Dill Pickle Cheese Ball? Come on in and let me tell you about it! 

Easy 9 Ingredient Dill Pickle Cheese Ball Ingredients 

Cream Cheese, 8 ounces, or 1 block, softened to room temperature 

Cheddar Cheese, shredded, 1 ½ cups 

Dill Pickles, ¼ cup, finely chopped 

Pickle Juice, 2 tablespoons 

Minced Garlic, ¼ teaspoon 

Minced Onion, ¼ teaspoon 

Black Pepper, ¼ teaspoon 

Dill, 2 tablespoons 

Pecans or Walnuts, ½ cup 

Crackers, pretzels, vegetables, deli meats, for dipping and serving  

Easy 9 Ingredient Dill Pickle Cheese Ball Directions 

Set the cream cheese out to soften to room temperature. I usually leave mine out for about two hours. 

In a spice grinder, combine the minced garlic, minced onion, and black pepper. Grind until it is a powder. Note that you can use already pre-ground spices, and/or fresh dill if you choose. I like grinding my garlic, onion, and pepper when it is time to use it though. 

In a stand mixer, add all of the ingredients except the pecans or walnuts, and mix on a medium speed until well-combined. 

Put down a piece of parchment paper and scoop the contents of the mixing bowl out, and form it into a ball. 

Once the ball is formed, allow it to set up in the refrigerator for about 20 minutes, as it will be super soft and mushy right now. 

Once it is firm and will hold the ball shape, it is time to coat it. 

If necessary, grind the nuts down using a food processor to chop them. Spread the nuts out on a plate, cookie sheet, or a cutting board, and roll the cheese ball over the nuts. Press gently so they adhere to the cheese ball and coat the entire surface. 

Wrap the cheese ball up with plastic wrap and refrigerate for at least an hour to allow the flavors to marry together and the ball to set up. 

Recipe Notes 

I used a combination of pecans and walnuts when I made this recipe, and I love that, as that is what my husband wanted. You can also use just one of the other, and sliced almonds work well too. It really comes down to preference, but the idea is that the nuts on the outside will create a crunchy texture difference, which I think is essential. 

I also used dried dill, because that is what I had in the house. You can certainly use fresh if that is your preference. I also like to grind my spices when it is time to use them, which is why I prefer minced garlic and onion. But if powder is what you have, use that. It works just fine. It is all about preference, as well as what you have available in your pantry. 

I also used Klaussen pickles that were sliced, and three slices gave me a slightly overflowing ¼ cup, and it worked perfectly. 

This ball was big, with 8 ounces of cream cheese. If you’re aiming for something closer to what you buy in the store, divide the ball in half, so you have two 4 ounce balls, and can make serving a little bit easier. That can make handling and serving it much easier, as you can put one ball with veggies and crackers at each end of the table, or on different tables. Whatever works the best for you. 

Why I Love This Recipe 

This is a recipe that is perfect for holiday parties or any gathering, or for a game day appetizer. Pair it with some deli meats, veggies, and crackers, and you have a gorgeous charcuterie type board with very minimal effort, while still being homemade at the same time. 

This is a perfect recipe for making the night before a party, as the ball can set up and chill in the refrigerator overnight. It is so easy that it can be done while making other things. I have made mine in addition to dinner, when there is a short lull in prepping dinner, or everything is in the oven. It really is that quick, and uses very few kitchen tools or ingredients. It is literally just chopping up some pickles, grinding a couple spices, and throwing it all into the stand mixer. 

Because it is so easy, anyone of any skill level can make this recipe and serve it to guests or take to a party. We all know people who aren’t good at cooking or baking, and they always go to the store and buy a premade item to bring to a party. Try making this instead! You can easily impress anyone with this recipe. I am a huge fan of the fact this is perfect for both those with limited cooking skills, and even those limited on time as well.

Discussion 

Have you tried making this Easy 9 Ingredient Dill Pickle Cheese Ball? Are you a fan? Let me know your thoughts in the comments! 

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Easy Delicious Sweet Chili Chicken is the latest chicken recipe to make it into my meal rotation. It is so easy to make at home, you can even make the sauce from scratch if you want to. 

My husband raves about this recipe, calling it one of his top five favorite chicken recipes that I’ve developed over my time as a blogger. Which says something, in my opinion. 

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Have you tried making this Easy Delicious Sweet Chili Chicken? Come on in and let me tell you about it! 

Easy Delicious Sweet Chili Chicken Ingredients 

Chicken breast or tenders, 1 pound 

Vegetable Oil, 1 tablespoon, you can also use olive oil if desired 

Minced Garlic, 1 tablespoon, or paste 

Sweet Chili Sauce, 4 tablespoons, make your own with this recipe 

Lime Juice, 1 teaspoon 

Garnish 

Sesame Seeds 

Parsley or Cilantro 

Frying Batter 

Egg white, 1 

Flour, ½ cup 

Cornstarch, ¼ cup 

Baking Powder, ½ teaspoon, make your own with this recipe 

Water, ½ cup, ice cold 

Vegetable Oil, 1 tablespoon 

Salt, to taste 

Vegetable Oil, for frying 

Easy Delicious Sweet Chili Chicken Directions 

In a mixing bowl, mix all of the ingredients for the batter together. This is the egg white, flour, cornstarch, baking powder, water, oil, and salt. Mix until well combined, without over-mixing it. If you have lumps, it is just fine. 

Heat up a frying pan over medium-high heat with vegetable oil for frying the chicken. 

In another mixing bowl, combine all of the ingredients for the sauce. The sweet chili sauce, the garlic, and lime juice. 

Dip the chicken in the batter, and then fry it until it is cooked through and the batter is golden brown. You only need to flip the chicken once, but do make sure that the batter isn’t sticking to the bottom of the frying pan. I like to just briefly lift mine up once or twice on each side. 

Once the chicken is cooked, transfer to a platter lined with paper towels to soak up the excess oil. 

After that, transfer the chicken to the mixing bowl with the sauce and stir or shake to coat it well with the sauce. 

Garnish with sesame seeds and parsley or cilantro, and serve. 

Recipe Notes 

THe cornstarch and baking powder are what help to give this chicken the crispy batter on the outside, which is essential for a great chicken dish like this, in my opinion. It reminds me a lot of my hot honey chicken, with the crispy exterior and delicious sauce. 

Use ice cold water for the batter, because that is what helps ensure the outside is super crispy and crunchy as well. Room temperature water just doesn’t do it, and it can come out soggy. If you don’t keep ice in the freezer normally, just refrigerate some water overnight, and then toss it in the freezer for 10-15 minutes prior to making the batter, to ensure it is really cold. 

Before deep frying, make sure that the oil is hot enough to prevent the chicken from becoming greasy. One of the easiest ways to tell if the oil isn’t hot enough is greasy batter. I’ll confess and tell you that I judge restaurants on this factor, if my food is a grease bomb because the oil wasn’t hot enough. 

You may need to fry the chicken in batches, to keep from overcrowding the pan. Mine took three batches total, and I did a small test piece first, just to make sure the oil was hot enough. If you overcrowd the frying pan, it drops the oil temperature too far, and you won’t get the super crispy batter you want. It also means that the chicken pieces can easily stick together, making them harder to flip, and breaking the batter when you separate them. 

You can add red pepper flakes or sriracha to the sauce if you want it hotter. 

You can also quickly saute some vegetables like bell peppers, onions, and mushrooms, if you want to make it a more complete meal for the family. The vegetables also stretch the recipe, if you are on a budget, and still make it feel really filling, and served with rice. 

Why I Love This Recipe 

My husband is still raving about this recipe. He claims this is in the top five percent best of all my chicken recipes, and is clearly a contender for his favorite. Which basically means I have to make it more often for him. 

But the beauty of this Easy Delicious Sweet Chili Chicken recipe is the fact I can make it at home for him whenever he wants it. I don’t have to go out to a restaurant to get it. The fact I can make something like this at home from scratch makes me feel good, and makes the prepper and homemaker in me very, very happy. 

This is a recipe that when first decided I wanted to try, it seemed really daunting and complicated. Like, maybe I should leave this one to the restaurants who know what they are doing. But the beauty of it is the fact it is so much easier than you think! It is a really great beginner-friendly recipe that anyone can make at home. 

THe dish is not super spicy. It is a nice balance of sweet, heat, and acid. If you want to make it hotter, you can certainly garnish it with fresh red pepper flakes for an added kick of spice. 

Discussion 

Have you tried making this Easy Delicious Sweet Chili Chicken? Are you a fan? Let me know your thoughts in the comments! 

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9 Ingredient Honey Balsamic Steak Bites is easily one of my new favorite recipes, and will definitely be in my meal rotation from now on! My husband raves about these. I’m already thinking about making them again, too. 

My favorite part is the versatility of them. They are a great hearty yet simple weeknight meal, when paired with rice and vegetables. Or they can be served as a delicious game day snack. 

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Have you tried making these 9 Ingredient Honey Balsamic Steak Bites? Come on in and let me tell you about it! 

9 Ingredient Honey Balsamic Steak Bites Ingredients 

Steak, 2 pounds, top sirloin

Olive Oil, 2 tablespoons 

Balsamic Vinegar, ¼ cup 

Honey, ⅓ cup 

Soy Sauce, 2 tablespoons 

Vegetable Oil, 2 tablespoons 

Minced Garlic, or paste, 1 tablespoon 

Rosemary, 1 teaspoon, fresh, finely diced 

Basil, 1 teaspoon, fresh 

Red Pepper Flakes, ½ teaspoon 

Salt and Pepper, to taste 

9 Ingredient Honey Balsamic Steak Bites Directions 

In a mixing bowl, combine the balsamic vinegar, honey, soy sauce, vegetable oil, garlic, rosemary, basil, and red pepper flakes. You can add salt and pepper at your discretion. I went a bit heavy on the black pepper and light on the salt, because of the soy sauce. Whisk it all together. 

Cut the steak into bite size pieces and add to the marinade. Refrigerate anywhere from 30 minutes to 4 hours. 

Using a slotted spoon, remove the steak from the marinade. 

In a medium frying pan, heat the olive oil over medium-high heat. 

Sear the steak bites until the edges and sides are brown and crispy all the way around. If you need to do this in batches to evenly cook each piece, do it. Once you are done searing the steak to your desired doneness (I like medium-rare, so it only takes a few minutes), remove the steak from the pan and set aside. 

Once the steak has been removed from the pan, you can add the marinade into the pan and cook it until it reduces down into a glaze, if you would like. This isn’t a necessary step, but if served with rice and vegetables, I think it is a delicious addition because the rice will absorb all that flavor. 

Garnish with sesame seeds, parsley, and some peanuts, if desired. 

Recipe Notes 

These steak bites won’t take long to cook. The honey in the marinade will create a beautiful crusty brown caramelization on the outside, giving these steak bites both gorgeous color and a deep, rich flavor. 

These make a perfect game day snack as-is. Just cut them up, marinate, cook, and serve with a toothpick in each piece. This makes them totally portable as your guests are walking around and talking to each other during the game or at halftime. 

If you are serving them as a full meal, you can cook some rice separately, and saute vegetables to go with it. When I made it this way, I did it all in one pan. I prepared my vegetables while the meat was marinating in the refrigerator. Then I sauteed them in the pan first, removed them and added the meat in. Once that was done, I removed the meat and added the marinade to cook it down into a sauce or glaze. I drizzled the sauce over the entire plate, and the rice absorbed all of that delicious flavor. I then garnished with peanuts and sesame seeds for texture, and some fresh parsley for color. 

For my vegetables, I chose red and green peppers, onions, and mushrooms. But you can pick any of your favorite stir-fry vegetables. It is totally up to you and what you enjoy. 

For this recipe, I used fresh herbs, but you can easily use dried ones as well. I recommend that you let them sit in the sauce before adding the steak, that way they rehydrate and the flavors marry with the marinade before using it. 

Why I Love This Recipe 

Steak bites are one of my husband’s favorite meals. I’m always trying to experiment with different flavor combinations to create something new and different that he will love. This is definitely a favorite in my household. 

The fresh herbs really give it a pop of freshness, while the red pepper flakes add a little spice, and the balsamic adds acid, and honey for the sweetness. It is really a well-balanced steak bite, with everything needed. It isn’t heavy at all. Just really delicious and craveable. 

Adding the vegetables and rice to create something of a stir-fry type meal means that my husband will eat his vegetables, but also that it stretches the steak into a full and filling meal. This is a budget-friendly way to prepare them, especially if you are feeding a family. 

I love the way the honey caramelized on the outside of the steak bites to create that super sexy crust, giving it both texture and flavor. I think that is one of my favorite parts of this meal. 

As I’ve said, you can serve this as a game day snack or a full meal. It is versatile! I don’t know about you, but I love recipes that work in multiple ways, depending on what I need them for. Fall is both soup and football season in my household. We love both college and professional football, so we entertain during games often, and I like to have a variety of food choices because I graze or snack through the entire thing, and want my guests to be able to do the same thing, but without making a mess all over my living room. 

Discussion 

Have you tried making these delicious 9 Ingredient Honey Balsamic Steak Bites? Are you a fan? Let me know your thoughts in the comments! 

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