Ingredients for Ranch Pork Chops

• Ranch salad dressing mix: Lots of recipes start with a packet of ranch dressing. As the title suggests, ranch flavor infuses every bite.
• Pork chops: When choosing which pork chops to buy, look for a bone-in loin chop. The bone helps insulate the meat during cooking, ensuring that the pork stays moist and tender.

How to Make Ranch Pork Chops

This recipe was developed in the Taste of Home Test Kitchen. It makes six pork chops, but can easily scale up or down.

Ingredients

• 1 envelope ranch salad dressing mix
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 6 bone-in pork loin chops (1 inch thick and 10 ounces each)

Directions

Step 1: Make the rub

Preheat oven to 450°F.

In a small bowl, stir together the seasonings.

Step 2: Rub

Rub the seasoning evenly over the chops.

Step 3: Bake

Place the pork chops on a greased rack in a 15x10x1-in. baking pan. Make sure to leave space between the chops so the heat can flow around them.

Bake until a thermometer inserted into the thickest part of the pork reads 145°, about 20-25 minutes.

Step 4: Enjoy!

Let the pork chops stand for 5 minutes before serving or slicing. Cutting into a hot pork chop makes the juice run out quickly. Give it time to set, cool and let the juices redistribute.

Recipe Variations

• Change up the spice mix: Most spices and dried herbs taste great with mild pork chops. Think a mesquite rub, Italian herb mix or smoked paprika and brown sugar.
• Slather on barbecue sauce: Before cooking, spread a bit of barbecue sauce over the chops. These are our favorite store-bought barbecue brands.
• Add a twist of lemon: A squeeze of citrus livens up rich, savory pork chops.

How to Store Ranch Pork Chops

Store leftover pork chops, tightly covered, in the refrigerator for up to four days.

How to Freeze Ranch Pork Chops

Wrap each chop in aluminum foil and seal in a freezer bag. They will keep for up to three months. Thaw in the refrigerator overnight before reheating.

Ranch Pork Chops Tips

How do you keep ranch pork chops from drying out?

Using bone-in pork chops will reduce the chance of dry pork. Keep a close eye on the temperature. For medium-rare chops, look for 145 to 150°; 160° is well-done. Remember that the pork chops will continue to cook for a few minutes after being removed from the heat.

How else can you cook ranch pork chops?

You can cook ranch pork chops in the air fryer, which will be quicker and yield a slightly crisper exterior. You can also cook ranch pork chops on the grill.

What do you serve with ranch pork chops?

Ranch pork chops are surprisingly versatile! Serve them with anything you’d serve with plain pork chops. Think cozy sides like mashed potatoes, Brussels sprouts and roasted carrots in the winter. In the summer, try grilled corn and potato salad. Snappy green beans, asparagus or a fresh side salad are also tasty vegetable side dishes that would work.

More Delightful Pork Chop Recipes

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Pork Chops with Scalloped Potatoes

This pork chop recipe is comfort food at its best. After searing pork chops on the stove, place them on top of scalloped potatoes with onions, and bake it all in the oven. Serve with a bright fresh salad for a hearty balanced dinner. Learn how to bake pork chops.

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Dry-Rub Grilled Pork Chops over Cannellini GreensMediterranean-inspired cannellini beans with spinach, olives and artichoke hearts really complement the grilled pork chops in this dish. If you can’t find Greek seasoning at the grocery store, use a combination of dried oregano, parsley and garlic powder, or any favorite herbs and spices.

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Pork and Asparagus Sheet-Pan DinnerCook everything—seasoned pork chops, apples, potatoes and asparagus—on one sheet pan for an easy dinner-in-no-time meal. Cleanup is a snap, too! If you forgot to take the pork chops out of the freezer ahead of time, here’s how to thaw pork chops safely.

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Pan-Roasted Pork Chops & PotatoesUsing bottled Italian dressing for a pork chop marinade is a great shortcut for this sheet-pan dinner. Roast potato wedges and Brussels sprouts for a bit before adding the chops, then everything comes out tender and perfect at the same time.

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Sweet Barbecue Pork ChopsYou don’t have to grill pork chops for great barbecue flavor. This easy preparation uses bottled sauce and a few extra ingredients, and it can be made right on the stovetop. To keep pork chops from drying out, keep an eye on the temperature. You want them at 145°F for maximum juiciness. Looking for more? Learn how to make Southern fried pork chops.

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Simple Marinated Grilled Pork ChopsA marinade with an acidic component is the best way to tenderize pork chops. In this case, soy sauce provides the acid, and unlike a marinade with citrus, which can render meat mushy, pork chops can sit in this one overnight for more flavor. When it comes to hitting the grill, here’s how to grill pork chops perfectly every time.

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Breaded Pork ChopsOne of our favorite easy pork chop recipes, breaded pork chops are one of the quintessential comfort foods. The breading does a few things: It adds flavor, crunch and keeps the meat tender and juicy inside. Serve with mashed potatoes and green beans for a full meal.

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Mexican Pork ChopsThe best thing about pork chops is how customizable they are. Here, cumin and chili powder adds some spice, and cocoa powder adds some depth to the sauce. Since the recipe calls for jarred salsa, you can choose your heat level.

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Glazed Smoked Chops with PearsPears, balsamic vinegar and honey add a sweet tanginess to this simply prepared dish. When making pan-seared pork chops of any kind, make sure the pan is hot enough for perfect browning.

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Lemon-Dijon Pork Sheet-Pan SupperThanks to a sheet pan loaded with Brussels sprouts and sweet potatoes, you’re getting a good dose of nutritious value out of this meal. Make sure to cut the vegetables fairly small so they cook perfectly tender by the time the pork is done.

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Pork Chops and BeansThe slow cooker is best used when you just don’t want to turn on the stove, whether it’s in the heat of summer or cool nights in winter. Pork chops with two kinds of beans, aromatics and sweet chili glaze is fantastically hearty any time of year.

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Pork Chops with GlazeA sweet and tangy glaze is just what you want for grilled pork chops. Marinate the meat overnight (it won’t get mushy) for the best flavor, and make sure to grill to the right temperature so they don’t get overdone.

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Special Pork ChopsWhen a pork chop recipe has only three ingredients—meat, jarred salsa and a smidge of oil—get the best meat you can find and a great salsa. Here are the best salsa brands according to our expert cooks.

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Cuban-Style Pork ChopsPiled with Swiss cheese, ham, pickles and mustard, these pork chops are almost like Cubano sandwiches without the bread. A side of black beans, rice and some cool and minty mojitos wouldn’t be out of place on the table.

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Baked Pork Chops with StuffingYou can make your own stuffing with day-old bread, but buying packaged stuffing works just as well. Using cream of mushroom soup as a gravy is an easy shortcut for this homey dish.

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Pork Chops ‘n’ PierogiNo one said pierogi had to be a meal by themselves! Serve the potato dumplings with apples, onions and pork chops for dinner. Frozen peirogies make this a quick and easy dish.

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Greek Pork ChopsThese are like Greek souvlaki in pork chop form. The marinade made with lemon, oregano, garlic and spices adds so much flavor to grilled chops. This summer orzo salad is the perfect accompaniment.

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Zippy Breaded Pork ChopsThe “zip” in these pork chops comes from the ranch dressing used as the liquid base before they get dredged in bread crumbs. It helps the coating to stick to the chops just like egg would, and adds a ton of flavor and seasoning. If you enjoyed this recipe, then learn how to make ranch pork chops.

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Almond-Crusted Chops with Cider SauceFinely ground almonds help give these pork chops a crunchy outer coating, which pairs well with the tangy, creamy cider sauce. Pair with roasted root vegetables, and this dish is like autumn on a plate.

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Cinnamon-Apple Pork ChopsLike many on this list, this pork chop recipe comes together with staples you probably already have on hand. Cook the apples with brown sugar, warm spices and pecans to complement the chops.

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Air-Fryer Pork ChopsPut your air fryer to work. These air-fryer pork chops get their rich flavor from Creole seasoning and Parmesan cheese. Learn how to make the perfect pork chop seasoning.

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Chipotle-Raspberry Pork ChopsCheck out this spicy-sweet combination: raspberries and chipotle peppers! With little prep time, this super-fast dinner comes together quickly but tastes like you cooked for hours.

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Pork Chops with Creamy Mustard NoodlesNoodles in a zesty, creamy mustard sauce are just what you want with these simply prepared pork chops. It all comes together rather quickly, too—perfect when you need dinner in a flash.

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Savory Stuffed Pork ChopsBaked stuffed pork chops are a lot easier than you think. The trick is making the right size slit along the side of the chop—not too deep or long, but big enough for a few spoonfuls of this simple stuffing mixture. Add a side of vegetables and you’ve got a foolproof meal.

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Maple-Glazed Pork ChopsThanks to apple cider vinegar and maple syrup, this sweet and tangy glaze turns everyday pork chops into something special. These go great with homey sides like scalloped potatoes, green beans and applesauce.

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Lemon-Garlic Pork ChopsJust a few ingredients—including lemon, garlic and cayenne—make a zippy pork chop any night of the week. Make extra spice rub and keep it handy for future chops or even chicken.

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Sage Pork Chops with Cider Pan GravyThe sauce is the star of this pork chop show. After browning sage-rubbed chops, use broth to pick up the brown bits left behind, then add apple cider and cream. Serve with rice, noodles or couscous to soak up the extra gravy.

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Pork Chops with Nectarine SalsaA great spice rub can transform any cut of meat, and this one filled with cumin, chili powder and paprika adds a ton of flavor to pork chops. The nectarine salsa is a perfect complement to the meat; use peaches if that’s what you have handy.

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Pineapple-Dijon Pork ChopsUsing pineapple preserves as a base for this zippy sauce is great because it’s already reduced and sweetened. Make it even better by adding some fresh herbs to the pan while the sauce simmers, like a sprig of rosemary or thyme.

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Pork Chops & Acorn SquashPork chops and acorn squash cooked low and slow feels like the perfect meal for chilly nights. Orange juice both adds flavor and helps tenderize the meat, and brown sugar brings just enough sweetness to the dish.

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Tender Sweet ‘n’ Sour Pork ChopsA quick sweet and sour pork made with just a few ingredients (soy sauce, brown sugar, cider vinegar) is a great weeknight go-to. Serve with rice and steamed vegetables for a complete meal.

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Basil Pork ChopsThese pork chops are a cinch to make, and all you need is what you already have in the spice cabinet: dried basil, chili powder and brown sugar. Pair with your favorite sides, like mac and cheese or baked potatoes.

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Pork Chops with Honey-Garlic SauceWhen serving pork chops with a simple glaze like this one, you want to make sure not to overcook the meat. To keep the pork chops from drying out, keep a thermometer handy and remove them from the pan as soon as they reach 145°.

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Slow-Cooker Pork ChopsLean meat like pork chops do really well in a slow cooker, and they’re super adaptable. For a sweet and spicy variation on this savory recipe, brush the pork chops with barbecue sauce before adding to the slow cooker, or mix in ground mustard, apple cider vinegar and brown sugar when you’re finishing the sauce.

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Baked Saucy Pork ChopsBone-in pork chops are more flavorful and juicy than boneless, but you can use either in this recipe. The sauce is one of the easiest, made with pantry staples and a few spices.

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Hawaiian Pork ChopsBig chunks of pineapple and a sweet and tangy sauce make rice a shoo-in side for this pork chop recipe. Add some vegetables, and the combination of flavors will remind you of a sweet-and-sour stir fry.

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Braised Pork Loin ChopsUse dried herbs like rosemary and sage in this simple pork chop recipe. Even though you cook the pork chops on the stove in minutes, the meat still comes out tender. This nutty wild rice is a great earthy side dish.

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Pork Chops & MushroomsTarragon is a wonderful herb to cook with and has a subtle licorice taste that lends itself to buttery sauces like the one in this pork chop recipe. You can use dried, but fresh works just as well. Have extra? Here are some of our favorite recipes to make with tarragon.

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Five-Spice Glazed Smoked ChopsMake your own five-spice powder with cloves, cinnamon, anise and nutmeg, or buy one of your favorite brands. These pork chops are great either pan-fried or grilled.

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One-Skillet Pork Chop SupperCook pork chops in the same pan as your vegetables—in this case potatoes, onions and carrots—before making a sauce. Comforting and quick, the all-in-one meal makes cleanup a breeze.

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The post How to Make Ranch Pork Chops appeared first on Taste of Home.

There are a few interesting ingredients along the way that make this meat loaf an intriguing twist on the classic recipe—like shredded carrots, pecorino and fresh thyme.

How to Make Erin French’s Meat Loaf

Ingredients

Meat loaf:

• 2 cups (1/2-inch-diced) bread cubes, such as crusty sourdough
• 1/2 cup whole milk
• 2 large eggs, lightly beaten
• 3/4 cup grated carrots
• 1/2 cup chopped shallots
• 1/2 cup grated pecorino cheese
• 1-1/2 pounds ground beef
• 1-1/2 pounds ground pork
• 2 tablespoons fresh thyme leaves
• 2 teaspoons kosher salt
• 6 to 8 twists of a pepper grinder

Glaze:

• 3/4 cup ketchup
• 1/2 cup packed light brown sugar
• 1 tablespoon Dijon mustard

Directions

Step 1: Soak the bread

Preheat the oven to 375°F.

In a large bowl, add the bread cubes, whole milk and lightly beaten eggs. Mix to combine and allow to soak while you prepare the remaining meat loaf ingredients.

Step 2: Mix the meat loaf

To the bowl, add the grated carrots, chopped shallots, pecorino cheese, ground beef, ground pork, fresh thyme, salt and pepper. Mix with your hands until combined. Do not overmix! You don’t want the finished meat loaf to be tough.

Divide the mixture between two 9 x 5-inch loaf pans and set aside.

Step 3: Make the glaze

In a medium bowl, stir together the sugar, ketchup and mustard. Brush the top of each meat loaf with a thick coat of the glaze.

Step 4: Bake the meat loaf

Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150°, about 45 minutes.

Step 5: Rest and serve

Let the meat loaves rest for 10 to 15 minutes, unmold from the pans, cut into slices and serve.

Here’s What We Thought

We can see why this meat loaf recipe has survived the test of time in Erin French’s family! It’s the perfect combination of a traditional homestyle meat loaf that we all know and love, along with a few surprising additions that make it stand out.

The cornerstone of Erin French’s meat loaf recipe is the addition of grated carrot to the mix. She says this was the signature ingredient of her dad’s recipe and what makes it so special. Erin suggests grating the carrot on the coarsest part of a box grater, since she really wants you to see the carrot in every slice. We loved this addition and found it added a pleasant sweetness and unique texture.

Another interesting twist in this version of meat loaf is that Erin calls for 1/2-inch cubes of bread instead of fresh bread crumbs or torn bread. Again, this results in small pieces of bread throughout each slice of meat loaf, adding texture and interest. While she and Ina used sourdough on the show, Erin noted that her dad would use the leftover heels of soft white bread from the end of breakfast service at his restaurant.

Finally, we like the flexibility this recipe provides. Erin prefers to use pecorino cheese in the meat loaf, but her dad would often toss in a handful of mozzarella. While she likes the saltiness and flavor that comes from the sheep’s milk cheese, she allows the home cook leeway to use whatever cheese they happen to have on hand.

In the end, this recipe has taken up residency in my kitchen as part of our regular meal rotation!

The post We Made Erin French’s Meat Loaf Recipe, and It’s Going to Be Our New Sunday Night Dinner appeared first on Taste of Home.

Emily Blunt, star of The Quiet Place and Oppenheimer and wife to The Office’s John Krasinski, recently joined her good friend Ina Garten to make some favorite dishes. She shared with Ina that she has the same challenge as many parents: getting her two kids to eat their vegetables. This is a problem she cleverly solves with her recipe for meaty, savory turkey bolognese.

She cooked the dish with Ina on Be My Guest (and how she managed to do this in a gorgeous puffy, orange gown without getting a speck of food on her, we’ll never know). While we know Ina loves a good weeknight bolognese with ground sirloin, Blunt’s recipe swaps out the traditional ground beef for lighter ground turkey. The turkey then simmers in a rich sauce with Parmesan cheese and is tossed with twisty pasta. The carrots, celery and onion in the recipe are diced finely in a food processor; once cooked, they melt down and “hide” in the sauce.

The sauce can be cooked on the stove or in the oven, however, Blunt says she loves how oven-cooking makes the bolognese extra “caramelly and yummy.” It also makes the recipe more hands-off and easier to manage even on the busiest of nights.

How to Make Emily Blunt’s Turkey Bolognese

The actress’s recipe takes about an hour and 15 minutes from start to finish—but most of that time is spent in the oven. The recipe makes four to six servings.

Ingredients

• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 small or 2 large carrots, peeled and coarsely chopped
• 3 celery stalks, coarsely chopped
• 3 garlic cloves, minced
• 1-1/2 pounds ground turkey
• 1 cup Italian white wine, such as pinot grigio
• 6 ounces tomato paste
• 1 cup whole milk
• 2 bay leaves
• Kosher salt and ground black pepper to taste
• 1 Parmesan rind
• 16 ounces fusilli (or other twisted short pasta like rotini or rotelle)
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Editor’s Note: We chose 80% lean ground turkey because it’s easier to find in stores, but Emily uses dark ground turkey in her recipe.

Directions

Step 1: Saute the veggies

Preheat the oven to 300°F. Add the carrots and celery to the bowl of a food processor. Pulse the processor until they’re very finely chopped.

Heat two tablespoons of butter and the olive oil in a large, shallow, oven-proof skillet that has a lid (like a Le Creuset braiser) over medium-high heat. Add in the chopped onions; stir and saute them for about two minutes until they begin to soften and look translucent. Add in the chopped carrots and celery; saute them for two more minutes, then add in the minced garlic. Cook the ingredients for another two minutes.

Step 2: Add the turkey and next ingredients

Crumble the ground turkey into the pan. Cook the meat, stirring, until it’s browned—about eight to 10 minutes. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Once the wine is reduced, add the tomato paste, milk and bay leaves. Simmer and stir everything for about three to four minutes. Taste the sauce and add in salt and pepper until it tastes balanced. Tuck the Parmesan rind into the sauce.

Editor’s Tip: Don’t worry if this sauce looks more dry than liquid—it’s supposed to! Emily Blunt learned from her famous brother-in-law Stanley Tucci (host of Searching For Italy) that a traditional bolognese is a dryer sauce. (By the way, if you haven’t tried the Stanley Tucci Negroni, it’s the perfect aperitif to enjoy while making bolognese!)

Step 3: Simmer in the oven

Put the lid on the skillet and slide it into the oven. Cook the sauce for 45 minutes, stirring it once halfway through.

Step 4: Cook the pasta

Just before the sauce is finished, cook the pasta in salted water according to the package directions. Reserve one cup of the cooking water. Drain the pasta and then put it back in the pot. Add to it the remaining tablespoon of butter, the grated Parmesan and the reserved pasta water. Stir everything together to coat the pasta.

Step 5: Finish the dish

When the sauce is done, pull the skillet from the oven and remove the lid. Remove and discard the bay leaves and the Parmesan rind. Pour the cooked pasta mixture into the pan and stir to coat the noodles with the Bolognese sauce. (If the sauce seems too thin, put the skillet over medium heat for a few minutes to thicken it.) Spoon portions of the pasta into bowls, top them with more grated Parmesan, and serve immediately.

Here’s What We Thought

This slow-simmered sauce is really delicious! It’s full of flavor from the tomato paste, vegetables and cheese, and from the caramelizing effects of the oven on the ingredients. We found ourselves going back for seconds—and thirds. While Emily adds only salt, pepper and bay leaf to her sauce, other seasonings that will work well are red pepper flakes or a pinch of Italian herb blend. For a more intense tomato flavor, look for double-concentrated tomato paste in cans or tubes.

Blunt prefers to use ground dark meat turkey in her recipe. If this isn’t available at your store, we found that 80% lean ground turkey worked well in this dish. If you have a meat grinder, you can also make your own from boneless turkey thighs.

If the Emily Blunt episode of Be My Guest made you want to cook Ina recipes all week long, Emily says this Ina Garten chicken got her a marriage proposal!

The post We Made Emily Blunt’s Turkey Bolognese and It’s the Ideal Family Dinner appeared first on Taste of Home.

This is one of the most delicious and easiest pork chop recipes to have in your back pocket. Here’s how to make them.

Southern Fried Pork Chops Recipe

Ingredients

For the marinade:

• 1 cup buttermilk
• 1 tablespoon hot pepper sauce
• 4 bone-in pork loin chops (8 ounces each)

For the coating:

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• Oil for frying

Directions

Step 1: Marinate the pork chops

In a large shallow dish, whisk the buttermilk and hot sauce together. Add the pork chops, turning them to coat on all sides. Cover and refrigerate the chops for at least one hour or overnight.

Step 2: Dredge the pork chops in seasoned flour

Drain the pork chops and discard the buttermilk mixture. To make the coating, in a shallow dish, combine the flour and all the seasonings. Dredge each pork chop in the flour, turning to coat and pressing them into the flour. Shake off any excess, and place the pork chops on a wire rack set over a baking sheet. Refrigerate the chops, uncovered, for 30 minutes.

Step 3: Fry the pork chops

In a Dutch oven or deep skillet, heat 1/2 inch of oil over medium heat to 350°F. Fry the pork chops in batches, uncovered, turning occasionally, until the coating is dark golden brown, about five to six minutes per side. Use a thermometer to make sure the pork chop temperature reaches 145°. Drain the pork chops on paper towels. Looking for more? Learn how to make ranch pork chops.

What to Serve with Southern Fried Pork Chops

Any Southern side dishes like corn spoon bread and green beans with apricots are perfect pairings for Southern fried pork chops. You can’t go wrong with mashed potatoes and gravy, mac and cheese, coleslaw and buttery biscuits, either.

Tips for Making Southern Fried Pork Chops

Can you use boneless pork chops instead of bone-in pork chops?

Like other pork chop recipes, boneless and bone-in pork chops are pretty interchangeable in most recipes. The thing to know is that rib chops have a slightly higher fat content than leaner loin chops, and that means more flavor. The bone also helps insulate the meat from overcooking, making the chops more juicy. If using boneless pork chops, keep an eye on cooking time (they’ll take less time).

How can you make sure Southern fried pork chops are crispy?

No matter how you fry pork chops, you want to keep the coating crispy. One way of doing that is to not overcrowd the pork chops in the pan; cook in batches if necessary. Also make sure to drain the pork chops on paper towels before serving. This will dab off some of the excess oil, which might soften the coating.

How should you store leftover Southern fried pork chops?

Southern fried pork chops will last three to four days in an airtight container in the refrigerator. The coating might become a little soggy in the refrigerator, so a good way to reheat for crispiness is in the air fryer or in a skillet with a little oil.

You can also freeze pork chops: Just individually wrap each chop in plastic wrap or foil, and store in a freezer-safe bag or container for three to four months. Thaw frozen pork chops in the refrigerator overnight before reheating.

The post How to Make Southern Fried Pork Chops appeared first on Taste of Home.

What Is Sweet and Sour Chicken?

Sweet and sour chicken comes from China. The name comes from the combination of sugar and vinegar in the sauce. However, unlike the Westernized version of the dish that made it to the States, typically sweet and sour sauce is just used as a dip for various meats. While the sauce still has that same sweet and sour base, the food that has made its way into our hearts is a fried chicken and rice dish.

Here are more Asian recipes we love.

Sweet and Sour Chicken Recipe

This sweet and sour chicken recipe from Lori Burtenshaw of Terreton, Idaho makes 4 servings.

Ingredients

Chicken:

• 1 pound boneless skinless chicken breasts, cut into 1 inch chunks
• 1 tablespoon and 2 teaspoons reduced-sodium soy sauce
• 1 tablespoon sherry or reduced-sodium chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 tablespoons plus 1/3 cup cornstarch, divided
• 2 tablespoons canola oil

Sauce:

• 1 can (20 ounces) unsweetened pineapple chunks
• 2 tablespoons sugar
• 1/4 cup cider vinegar
• 1/4 cup ketchup
• 1/2 teaspoon salt
• 3 cups hot cooked rice
• Optional: bell pepper

Directions

Step 1: Season the chicken

In a large shallow dish, combine 1 tablespoon soy sauce, sherry, salt, garlic powder and ginger. Add the chicken. Turn the chicken to coat. Cover and refrigerate for 30 minutes.

Step 2: Make the sauce

Drain the pineapple chunks, reserving the juice and setting the pineapple aside. Add enough water to the juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth. Stir in vinegar, ketchup and remaining soy sauce. Set aside.

Step 3: Cook the chicken

Drain the chicken, discarding the marinade. Place the remaining cornstarch in a large shallow dish. Add the chicken, a few pieces at a time, and turn to coat.

In a large skillet or wok, heat oil over medium-high heat. Add the chicken. Cook and stir until no longer pink. Remove and keep warm.

Step 4: Finish the sauce

Stir pineapple juice mixture and add it to the pan. Bring to a boil and cook and stir for 2 minutes or until thickened. Add the chicken and reserved pineapple and make sure it’s heated through. Serve with rice.

Tips for Making Sweet and Sour Chicken

How can you add heat to sweet and sour chicken?

Do you want a little less sweet in your sweet and sour sauce? You can add red pepper flakes for spice. Or you can even chop some red peppers into the dish.

How can you thicken the sauce?

The sauce thickens even more as it cools. But if your sauce is still watery, adding equal parts cornstarch and water will thicken the sauce. If the reverse problem occurs, and your sauce becomes too thick, add water to thin it out.

What else can you put in sweet and sour chicken?

The meal is already delicious on its own, but you can add veggies like green peppers and onion to your sweet and sour chicken. These enhance the flavor and add a bit of kick. Even more unconventional choices like mushrooms, carrots and baby corn can take well to the sauce.

How should you store leftover sweet and sour chicken?

Sweet and sour chicken is best served fresh, so it doesn’t lose any crispiness. But if you have leftovers, they should be stored in an airtight container. They’ll last 3-4 days in the refrigerator. You can freeze the chicken up to 3 months.

Reheat leftover sweet and sour chicken in the oven at 350° for 15-20 minutes or in the air fryer at 350° for 3-4 minutes.

More Chinese Chicken Recipes to Try

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Mongolian Chicken This is a different, fun way to make chicken. It has a lot of flavor and a bit of heat for good measure. —Mary Ann Lee, Clifton Park, New York Go to Recipe For more delicious ideas, check out these chicken recipes from around the world.

Instant Pot Sesame ChickenYour family will love the flavorful sauce that coats this chicken, and you'll love how quick and easy it is for a weeknight dinner! If you serve gluten-free meals, use tamari instead of soy sauce. — Karen Kelly, Germantown, Maryland

Go to Recipe

Once you've mastered the Instant Pot, learn how to cook chicken in an air fryer.

Orange Chicken Stir-FryMy husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. —Bunny Bronson, Lake Placid, Florida. Learn how to make orange chicken.

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Chicken Pot StickersChicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. —Jacquelynne Stine, Las Vegas, Nevada

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Kung Pao ChickenMy family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! —Jennifer Beckman, Falls Church, Virginia

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Szechuan Skillet ChickenMy whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. —Christine Snyder, Boulder, Colorado

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Black Pepper ChickenI just love this black pepper chicken recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. —Barbie Miller, Oakdale, Minnesota

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For more global flavor, consider these Mexican chicken recipes.

General Tso's StewI love Asian food and wanted a chili-like soup with the distinctive flavors of General Tso’s chicken. The slow cooker makes this super easy, and you can use any meat you like. It’s a great with turkey, ground meats or leftover pork. —Lori McLain, Denton, Texas

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Baked Egg RollsThese egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska

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Still hungry? Learn how to bake chicken breasts, too!

Pineapple-Ginger Chicken Stir-FryI found the original recipe for this dish on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! —Sue Gronholz, Beaver Dam, Wisconsin

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Stir-Fry Chicken Lo MeinThis simple, yet scrumptious chicken lo mein recipe is the perfect stir-fry meal. Follow our handy step-by-step video below for a spur-of-the-minute supper special enough to serve guests! —Taste of Home Test Kitchen

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We can't get enough of these copycat chicken recipes. They taste just like our restaurant favorites!

Miso Butter Roasted ChickenI love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it’s in the oven, there’s ample time to set the table and talk. —Stefanie Schaldenbrand, Los Angeles, California

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Cashew Chicken with Bok ChoyWith bok choy and red pepper, this light and lively entree is not only colorful but delicious as well. Your family will ask you to prepare it all year long! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Contest-Winning Thai Peanut ChickenHere’s a colorful and comforting Thai peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. —Lisa Erickson, Ripon, Wisconsin

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Asian Chicken DumplingsTo celebrate my two daughters' heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. —Joy Olcott, Millersville, Pennsylvania

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Easy Fried RiceThis easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's simple to put together. —Lori Schweer, Mapleton, Minnesota

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Garlic Chicken & BroccoliThis simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin

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Slow-Cooker Sweet-and-Sour ChickenI use my slow-cooker to fix this stir-fry like supper. Adding the onions, pineapple and snow peas later in the process keeps them from becoming over-cooked. —Dorothy Hess, Hartwell, Georgia

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Asian Glazed Chicken ThighsEveryone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. —Carole Lotito, Hillsdale, New Jersey

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Honey Chicken Stir-FryI'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. —Caroline Sperry, Allentown, Michigan

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Up Next: How to Make Mama Wen's Soy Sauce Chicken

The post How to Make Sweet and Sour Chicken appeared first on Taste of Home.

Is slow-cooker Guinness beef stew Irish stew? Well, it’s definitely Irish in origin. Historically, any Irish stew started with potatoes, onions and water. If there was meat to throw in the pot, even better! But it was most often lamb or mutton (older, less tender sheep) because those were more available and not as valuable as cows. Eventually, beef made its way into stews, along with root vegetables like carrots, parsnips and turnips. Purists say a traditional Irish stew is made only with lamb, but you’ll find variations made with both lamb and beef today.

Using Guinness as a flavor enhancer is a no-brainer when it comes to making a rich and hearty stew. Those malty, sweet, coffee, chocolate, caramel and toasty notes that make the smooth stout delicious also add complexity to beef stew. There’s even a bit of smokiness that comes through. Once the stew cooks down, any alcohol and hoppy bitterness have subsided, making slow-cooker Guinness beef stew super gratifying.

Key Ingredients in Slow-Cooker Guinness Beef Stew

Let’s talk about what ingredients you need for this delicious beef stew.

Beef

Like most beefy braises, the best cut of meat for Guinness beef stew is chuck roast. Anything labeled “chuck” comes from the cow’s shoulder area; it’s sometimes also called blade roast, 7-bone roast or arm roast. Chuck is an affordable and lean cut of beef that’s known for a rich, beefy flavor, and it becomes super tender in low-and-slow braises. If you can’t find chuck, you can also use tri-tip roast, top round or bottom (rump) roast.

Vegetables

This Guinness beef stew features a good amount of vegetables like onions, carrots, potatoes and other root vegetables like parsnips. When deciding what type of potatoes to use for stew, think about how or if they break down. Starchy spuds like russets pretty much disintegrate in a long slow-cooker stew, but white and red potatoes hold their shape, making them perfect for stew (plus, you don’t have to peel them if you don’t want to). Yukon golds are great for stew, too.

Beer

While you can use any type of beer in this beef stew, Guinness is the preferred choice for its color and deep malty flavor. You’ll get both in the end result. But if you don’t have Guinness, any dark beer or ale will do, or even red wine or broth if you’re out of beer. Don’t feel bad about buying a whole six pack of stout just to use one bottle for stew—there are so many more recipes to make with Guinness.

Broth or Stock

The other important part of the braising liquid for beef stew is broth or stock. Beef broth or stock will add more beefy flavor, but chicken or even vegetable broth will do. Of course water also works in a pinch.

Aromatics

Like any soup or stew, some vegetables add more flavor rather than texture to the broth, including onions, celery and garlic. Herbs like thyme are equally important to the final taste.

Slow-Cooker Guinness Beef Stew Recipe

Ingredients

1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
3 medium carrots, thinly sliced
2 medium onions, chopped
2 medium parsnips, peeled and thinly sliced
2 celery ribs, cut into 1-inch pieces
1 boneless beef chuck roast (about 3 pounds), cut into 2-inch pieces
1/2 cup all-purpose flour
1-3/4 teaspoons salt
3/4 teaspoon pepper
2 tablespoons olive oil
1 can (6 ounces) tomato paste
2 garlic cloves
1 bottle (12 ounces) Guinness stout or beef broth
1 can (14-1/2 ounces) beef broth
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
Minced fresh parsley

Directions

Step 1: Fill the slow cooker

Place all the vegetables into the pot, including the potatoes, carrots, onions, parsnips and celery.

Step 2: Add the beef

Combine the flour, salt and pepper in a shallow dish, then dredge the beef cubes in the seasoned flour. In a large skillet, heat the olive oil over medium-high heat and brown the beef on all sides in batches, but don’t cook it through. With a slotted spoon, add the beef to the vegetables in the slow cooker.

Step 3: Make the braising liquid

Reduce the heat to medium, and using the same skillet, add the tomato paste and garlic. Cook together, stirring for 1 minute. Next add the Guinness, and using a wooden spoon or spatula, scrape to loosen the caramelized brown bits, or the fond. That’s all flavor right there! Pour the whole mixture into the slow cooker, and stir in the broth and thyme.

Step 4: Cook low and slow

Like other slow-cooker beef recipes, cook, covered, on low until the beef and vegetables are tender, about seven to eight hours. Serve in big bowls garnished with parsley.

Tips for Making Guinness Beef Stew

How else can you make Guinness beef stew?

You can make this Guinness beef stew in a Dutch oven on the stove or in the oven, or in a pressure cooker. If using a Dutch oven, follow similar directions for this beef stew made on the stovetop or this one for oven beef stew. For a pressure cooker, follow the slow cooker instructions and cook on high for 40 minutes or until the meat is tender.

How do you thicken beef stew?

If your Guinness beef stew isn’t thick enough, you can make a slurry with equal parts flour and water whisked together until smooth. Add that to the stew and stir to prevent clumps. Let it cook a few minutes longer to let the flour mixture work its magic. Need more tips for making stew? We’ve got you covered.

How do you store slow-cooker Guinness beef stew?

Like other stews and soups, this beef stew only gets better the next day. It will keep in an airtight container in the fridge for up to four days. To reheat, place in a small saucepan on the stove and simmer over low to medium heat. You can also reheat it in the microwave. You can store Guinness beef stew in the freezer for up to three months. Make sure to thaw in the fridge overnight before reheating.

What do you serve with slow-cooker Guinness beef stew?

Chock-full of vegetables and beef, this is a meal unto itself. But you can’t go wrong with a nice green salad along with buttery dinner rolls, a nice crusty French loaf or Irish soda bread.

The post How to Make Slow-Cooker Guinness Beef Stew appeared first on Taste of Home.

Copycat Pasta Da Vinci

I fell in love with this high-protein dish at a restaurant and experimented until I could duplicate it at home. What’s so nice is that the sauce can be made ahead and be refrigerated or frozen. —Trisha Kruse, Eagle, Idaho

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The post 36 High-Protein Meals appeared first on Taste of Home.

Are they traditional? Not at all, but you get to combine all the spice and flavor of chicken fajitas with gooey cheese and soft, chewy bread rolls. What more could you want in a comfort food? So, without further ado, here’s how to make your own chicken fajita sliders tonight!

@ashleas_kitchen Chicken fajita bread roll sliders are the best 🤤!! #fyp #foryou #fypage #viralvideo #tiktok #viral #viraltiktokvideo #chickenfajita #fajitanight #breadrollslider #chickenfajitarecipe #fajitarecipe #fajitachicken #breadrolls #breadroll #mealidea #mealideas #midweekmeals #homecooking #airfryer #airfryertiktok #foodtok ♬ Miracle – Calvin Harris & Ellie Goulding

How to Make Air Fryer Chicken Fajita Bread Roll Sliders

To start, you’ll need a solid chicken fajita recipe to fill your sliders with. I’ve adapted this contest-winning, test-kitchen-approved version, which gets its complex flavors from lime juice, garlic, chili powder and cumin. Better yet, it can be made quickly in a skillet so that you can load up your chicken fajita sliders ASAP.

Ingredients

• 1/4 cup lime juice
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• 2 tablespoons olive oil, divided
• 1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
• 1 medium onion, sliced
• 1/2 medium red bell pepper, sliced
• 1/2 medium yellow bell pepper, sliced
• 1/2 medium green bell pepper, sliced
• 12 small bread rolls (we’re loving these rolls from Aldi!)
• 1 1/2 cups shredded Monterey jack cheese (or mozzarella, as Ashlea uses)
• Toppings of choice, such as salsa, sour cream, guacamole or cilantro

Directions

To make the chicken fajita sliders, you’ll need a skillet, a baking sheet and an oven or air fryer. Ashlea makes hers in an air fryer for ease, but if you don’t yet have one, your oven will yield an equally delicious meal.

Step 1: Prep the chicken fajitas

To start, combine the lime juice, garlic, chili powder, salt, cumin, oregano and one tablespoon of olive oil in a large bowl. Mix to combine, then add the chicken pieces. Toss to coat and let marinate for 15 minutes.

Step 2: Preheat the air fryer or oven

In the video, Ashlea turns her air fryer to 180 degrees Celsius. For us Americans, turn your air fryer or oven to 350 degrees Fahrenheit.

Step 3: Cook the fajita veggies

As the chicken finishes marinating, add the remaining 1 tablespoon of olive oil to a large skillet over medium heat. Once preheated, add the onion and bell peppers, season with a pinch of salt and cook until crisp-tender, about 4 minutes. Some char is nice for flavor.

Step 4: Cook the chicken fajitas

Remove the fajita veggies to a plate, then add the seasoned chicken fajita mixture to the same pan. Sauté until no longer pink inside, about 4 minutes. Turn off the heat and add the fajita veggies back into the pan.

Step 5: Prep the sliders

Cut the tops off the bread rolls and dig out to the middle to make a small bread boat. Sprinkle half of the cheese into the bottom of the roll, then fill most of the way with the chicken fajita mixture. Top with the remaining cheese.

Step 6: Bake the chicken fajita sliders

Bake the chicken fajitas sliders for about 8 minutes, or until the cheese is melted and slightly browned and the bread is warm.

Step 7: Serve!

To serve the chicken fajita sliders, Ashlea adds chips (french fries) and a sauce made of one part chili sauce to one part mayonnaise. For a more cohesive flavor profile, I’d suggest serving the fajita bread sliders with salsa, sour cream, guacamole and cilantro. Then add a basic side salad to round out your nutrients. Bon appétit!

Flavorful Fajita Recipes You'll Love

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Baked Chicken FajitasI can't remember when or where I found this oven-baked fajitas recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. —Amy Trinkle, Milwaukee, Wisconsin

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Fabulous FajitasI've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. —Janie Reitz, Rochester, Minnesota

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Flavorful Chicken FajitasThis chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky

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Steak FajitasZesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah

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Skillet Chicken FajitasFresh flavor with a flair describes this quick and easy recipe. Fajitas are just right for hot summer evenings when you want to serve something fun and tasty, yet keep cooking to a minimum. Try topping them with sour cream, guacamole or both. —Lindsay St. John, Plainfield, Indiana

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Fajita Burger WrapsThis combo gives you a tender burger, crisp veggies and a crunchy shell, plus fajita flavor. Kids love it. —Antonio Smith, Canal Winchester, Ohio

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Busy-Day Chicken FajitasWhen I don't have much time to cook supper, slow-cooker chicken fajitas are a flavorful way to keep my family full and satisfied. If you aren't cooking for young tastes, try spicing things up with medium or hot picante sauce. —Michele Furry, Plains, Montana

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Simple Grilled Steak FajitasAfter moving to a new state with two toddlers in tow, I came up with effortless fajitas. They make an easy weeknight meal on the grill or in a cast-iron skillet. —Shannen Mahoney, Odessa, Missouri

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Fajitas in PitasFor a weekend lunch with company, we grill chicken and peppers to stuff inside pita pockets. The dressing doubles as a grilling sauce and a sandwich spread. —Clara Coulson Minney, Washington Court House, Ohio

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The post These Air Fryer Chicken Fajita Sliders Are the Answer for Busy Weeknight Dinners appeared first on Taste of Home.