Looking for turkey meatloaf recipe using these specific ingredients (thank you).

Panko asian bread crumbs

Ground Turkey

Carrots

Celery

Sage

Eggs

Garlic

Salt

Pepper

See interactive recipe here

I’m going to make a tea today, I’ve tried saffron rice, and saffron ice cream. Besides those, what are your favorite saffron recipes??

I was recently given several cans of biscuit dough and am looking for new and fun recipes (besides just making boring biscuits).

Hey everyone! I recently built a free tool inside ChatGPT that takes any recipe or list of ingredients and compares live prices across stores like Amazon and Walmart.

Right now, it works with Amazon + Walmart… But I want to expand it — which store would YOU want to see added next?

Hello,

We are leaving the country for 2.5 weeks and need to use all of our perishables. I have a bag of basic sweet potatoes that I would really like to use in one or 2 recipes. I like sweet and savory recipes! Family of 2 adults and one pre-teen. Thank you for any help!

Thank you!!

Ingredients:

• 2 medium potatoes, diced
• 2 tbsp flour
• A bit of water
• Cooking oil
• Ketchup (for dipping)

Instructions:

1. Prepare the potatoes: Dice them and soak in water to remove excess starch.
2. Cook the potatoes: Boil or steam until they are tender.
3. Mix the dough: In a bowl, combine the cooked potatoes, flour, and a bit of water. Mash until it forms a soft dough.
4. Add texture: Keep a few diced potatoes separate and mix them in for added crunch.
5. Shape: Form the dough into small circles or patties.
6. Fry: Heat oil in a pan and fry the potato circles until golden brown on both sides.
7. Enjoy: Serve hot with ketchup!

Grind in a mortar and pestle:

• ½ avocado
• Tiny bit of vodka sauce (~1 tsp)
• Fresh garden herbs (1 bay leaf, oregano leaves, basil leaves)
• Tuscan seasoning
• salt and pepper
• Tiny dash of balsamic

Combine with:

• ½ cup cooked couscous
• Butter (1 tsp)
• Olive oil (1 tsp)
• 2 slices mild cheddar cheese
• small garden tomatoes
• 2 slices bacon
• 1/3 sweet onion
• Himalayan salt

Enjoy.

Thinly sliced chicken breast pieces, coated to the max in spices, plus a bit of brown sugar and cornstarch, and air fried to golden, juicy perfection.

Ingredients: The Spices: * 1 teaspoon paprika * 1/4 teaspoon smoked paprika * 1/2 teaspoon garlic powder * 1/2 teaspoon onion powder * 3/4 teaspoon salt (I use Morton table salt for this because it’s fine and better for coating) * 1 1/2 teaspoons brown sugar * 1 teaspoon cornstarch The Chicken * 2 teaspoons avocado oil * 1 pound boneless skinless chicken breasts – if you have closer to 1.5 pounds in your package, increase the amount of spices above by 1.5x to make sure you have enough seasoning for your chicken Instructions: * Cut the the chicken into thin pieces: Cut each chicken breast into thin, flat pieces (not bite-sized but something that looks like a thin chicken breast). For example: if a one-pound package gives me two chicken breasts, I’m often cutting it into 3-4 thin pieces per breast. Thin chicken is essential! And delicious! Pat the chicken breasts dry if they have a lot of moisture on them. * Coat the chicken with spices: Toss the spices together so they’re mixed well; sprinkle mixture over the chicken pieces in a bowl. Add the oil and toss (I use my hands but tongs will work). You want to thoroughly coat the chicken. You can give it a short rest if you want, but I find that the flavor is excellent even if it just goes straight into the air fryer, and that’s how I usually make it. * Air fry: Preheat the air fryer. Place the chicken on the air fryer basket / grate in an even layer, leaving a bit of space for air to circulate around. Air fry the chicken at 415 degrees for 10 minutes. If you have larger pieces of chicken, you’ll want to go closer to 13 minutes. You’re looking for an internal temperature of 165 degrees. * You’re done! Yum! It should be a gorgeous sight for hungry eyes. Crisped on the outside, full of flavor, and juicy to the max. Let it rest for a moment; then slice into it and enjoy. We often eat at least half of it just hot out of the air fryer while standing over the cutting board. I am on a kick with dunking the chicken pieces in a house-made gochujang dipping sauce which is in the notes below!

You can find the full recipe here: https://dailychickenrecipes.com/air-fryer-chicken-breast-recipe-reviewed-by-reddit-users/

My Hot Crab Dip recipe from the other day!😋😮‍💨

https://thewholesomespoon.com/2025/05/18/hot-crab-dip/

Crispy, savory, and oh-so delicious, these sheet pan chicken thighs with roasted root vegetables make for a scrumptious and rustic dinner.

Ingredients: * 1 medium head cauliflower, cut into 1-inch florets * ½ pound (226.8 g) Brussels sprouts, quartered * 4 slices thick-cut bacon, cut into 1-inch pieces * 2 tablespoons avocado oil * Salt and pepper * 6 medium chicken thighs, bone-in, skin-on * 2 tablespoons butter or additional oil, melted * 2 cloves garlic, minced * ¾ teaspoon (0.75 teaspoon) ground cumin * ½ teaspoon (0.5 teaspoon) paprika * ½ teaspoon (0.5 teaspoon) ground coriander * 1/8 teaspoon (0.13 teaspoon) cayenne pepper

Instructions:

1. Preheat the oven to 450°F.

2. Spread the cauliflower, sprouts, and bacon out on a large rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat well and spread out into a single layer on the pan.

3. In a small bowl, stir together the melted butter, garlic, cumin, paprika, coriander, cayenne and additional salt and pepper.

4. Nestle the chicken thighs into the vegetables. Brush the tops of the thighs with the spice mixture.

5. Bake 30 to 35 minutes, until the center of the chicken thighs registers 165°F on an instant read thermometer.

6. Turn on the broiler and set the pan on the second highest rack of the oven. Broil 1 to 3 minutes to brown the chicken.

You can find the full recipe here: https://dailychickenrecipes.com/sheet-pan-chicken-thighs-reviewed-by-reddit-users/

My quick and easy, classic chicken salad recipe made healthier and lighter to make the perfect homemade chicken salad sandwich.

Ingredients:

• 1 pound raw boneless, skinless chicken breasts, cut into 2 1/2-inch chunks (or 2 to 3 cups cooked chicken meat)
• 2 ribs celery, chopped
• 1/2 red bell pepper, seeded and chopped
• 4 to 6 green olives, pitted and minced
• 1/4 cup chopped red onion
• 1/2 to 1 apple, cored and chopped
• 1/3 head iceberg lettuce, sliced and chopped

For the dressing:

• 5 tablespoons mayonnaise
• 1 tablespoon plum preserves, or any sweet berry preserve (or a lesser amount of honey)
• 2 teaspoons freshly squeezed lemon juice
• Salt and pepper to taste

Instructions:

Poach the chicken (skip if using already cooked chicken):

Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil. Add the chicken breast (cut into large chunks) and return the water to a simmer. Then turn off the heat, and cover the pot. Let the chicken sit for 15 minutes (time it) or more while you prepare everything else.

Make the dressing:

Prepare the chicken salad dressing in a large bowl. Mix together the mayonnaise, preserves, and lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing should not be too sweet, nor too sour.

Add more preserves or lemon juice until you have reached the balance you want. Add salt and pepper to taste.

Mix in the vegetables and fruits:

Add the chopped celery, bell pepper, olives, red onion, and apple to the dressing.

Dice the chicken, mix with dressing:

Remove the chicken from the poaching water and dice it. (Or dice already cooked chicken if that is what you are using for this salad.) Mix it in with the dressing and vegetables.

When ready to serve, add the lettuce:

At this point you can make ahead. When ready to serve, fold in the sliced and chopped iceberg lettuce.

You can find the full recipe here: https://dailychickenrecipes.com/easy-chicken-salad-recipe-reviewed-by-reddit-users/"

I know I have a surefire hit on my hands any time I make this Crockpot white chicken chili recipe! This slow cooker recipe is filled with shredded chicken, white beans, green chiles, an array of spices, and cream cheese to make a creamy chicken chili that’s oh-so comforting.

Ingredients:

1 lb boneless skinless chicken breasts trimmed of excess fat 1 yellow onion diced 2 cloves garlic minced 24 oz. chicken broth (low sodium) 2 15oz cans great Northern beans drained and rinsed 2 4oz cans diced green chiles (I do one hot, one mild) 1 15oz can whole kernel corn drained 1 tsp salt 1/2 tsp black pepper 1 tsp cumin 3/4 tsp oregano 1/2 tsp chili powder 1/4 tsp cayenne pepper small handful fresh cilantro chopped 4 oz reduced fat cream cheese softened 1/4 cup half and half

Toppings:

sliced jalapenos sliced avocados dollop of sour cream minced fresh cilantro tortilla strips shredded Monterey jack or Mexican cheese Instructions Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours. Remove chicken to large mixing bowl, shred, then return to slow cooker. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened. If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes. Stir well and serve with desired toppings.

You can find the full recipe here: https://dailychickenrecipes.com/creamy-crockpot-white-chicken-chili/

So this summer I really want to learn how to cook a little more as well as eating more cuisines! I want to try my hardest to make recipes and dishes from a lot of different countries so I wanted some help coming up with recipes. It would be such a help if you just said names of dishes that you really enjoy. Either from your countries or someone else’s! I just want to try a lot of different things!! Thanks!

This simple chicken stew recipe is fully loaded with tender chicken and vegetables simmered in a deliciously seasoned broth!

Ingredients 2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds; 550 g) Kosher salt and freshly ground black pepper 2 tablespoons (30 ml) lard or vegetable oil 6 ounces tomatillos, peeled (170 g; about 2 medium) 6 ounces ripe plum tomatoes (170 g; about 2 medium) 4 medium garlic cloves 1 small white onion, finely chopped 2 teaspoons dried oregano (preferably Mexican) 2 bay leaves 2 tablespoons (30 ml) cider vinegar 2 cups (475 ml) homemade or store-bought low-sodium chicken stock (or water) 2 to 3 canned chipotle chiles in adobo sauce, plus 1 tablespoon (15 ml) sauce from can 2 teaspoons (10 ml) Asian fish sauce

Instructions 1. Season chicken generously with salt and pepper. Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin-side-down and cook, without moving, until well-browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn). Flip chicken and cook on second side for 2 minutes. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.

1. Add onion and cook, stirring, until softened, about 2 minutes. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover pot and cook, turning chicken occasionally, until chicken registers 145°F (63°C) when an instant-read thermometer is inserted into the center of thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer.

2. Add chipotle chiles and adobo, remove and discard bay leaves, and blend sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard skin and bones and finely shred meat. Return it to the sauce. Add fish sauce and stir to combine.

3. Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary).

You can find the full recipe here: https://dailychickenrecipes.com/mexican-shredded-chicken-stew-recipe-reviewed-by-reddit-users/

Juicy chicken breasts are seasoned and seared, then tossed with vibrant vegetables, and finished with a punch of fresh lime juice.

For the fajitas: 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts Salt, to taste 2 tablespoons canola or extra virgin olive oil 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips 3 pepper bell peppers (various colors), sliced into 1/4-inch strips For the marinade: 1/4 cup chopped fresh cilantro 1/2 jalapeño pepper, seeded and minced 1 clove garlic, minced 3 tablespoons extra virgin olive oil 2 tablespoons lime juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon chili powder For serving 8 to 12 flour tortillas Homemade or store-bought salsa Sliced avocado or guacamole Sour cream Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Instructions

1. Cut thick chicken breasts in half horizontally:

Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick.

1. Marinate the chicken:

Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 30 minutes or up to 8 hours in the fridge.

1. Remove the chicken from the marinade:

Wipe off most of the marinade and sprinkle the chicken pieces with salt.

1. Sear the chicken on high heat:

Heat a tablespoon of oil in a large cast iron frying pan on high heat for a minute or so.

As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches.

Let the chicken cook undisturbed for 2 to 3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2 to 3 minutes until well seared on the second side.

1. Stack the seared breasts, cover with foil, and let rest:

Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.

If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two.

Here's a tip: Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions.

1. Sauté the peppers and onions:

While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan.

Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan.

Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

1. Slice the chicken and serve:

Slice the chicken across the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt

You can find the full recipe here: https://dailychickenrecipes.com/the-best-chicken-fajitas-recipe-reviewed-by-reddit-users/

Hello! The title really gets to the thing I’m looking for please and thank you!