American Archives - SueBee Homemaker

Honey Sriracha Shrimp Bowls

Sue Ringsdorf — Thu, 03 Sep 2026 11:00:00 +0000

Easy Honey Sriracha Shrimp Bowls combine tender shrimp with a sweet and spicy marinade. This meal is quick, easy, and perfect for a weeknight meal full of protein and vibrant veggies!

Easy Shrimp Bowls

Over the years, we’ve enjoyed countless bowl variations — from beef and chicken to pork and seafood. They’re our favorite way to mix and match flavors depending on our mood that day. I also love that the shrimp can be grilled either indoors or outdoors, making these bowls as versatile as they are delicious.

The other great thing about this recipe is that you can use a variety of roasted veggies and either white or brown rice. Customization is a really great thing!

We also love the flavors in our Honey Sriracha Chicken Kabobs.

Reasons to love this recipe:

Perfect Sweet & Spicy Balance – Honey tames the heat of sriracha for an irresistible flavor.
Quick & Easy – With a little bit of advance prep, this meal can be on your table fast.
Healthy & Protein-Packed – Shrimp provides lean protein, and you can load the bowls with veggies.
One-Bowl Meal – Combines protein, carbs, and veggies for a complete, minimal-cleanup dinner.

Ingredients needed for Honey Sriracha Shrimp Bowls:

I keep most of these items either stocked in my pantry or freezer. The only fresh ingredient is the veggies, but you could also use frozen in a pinch.

Shrimp – You’ll need two pounds of shrimp, peeled, deveined, and tails removed.
Honey – This sweetener balances out the spicy sriracha sauce.
Sriracha – Spicy on its own, but with the honey, it makes a great marinade.
Vinegar – Just a couple of splashes of rice vinegar.
Seasoning – I used a pinch of salt and pepper (and a pinch of red pepper flakes for EXTRA heat), but you could try other seasonings as well.
Veggies – I love roasted broccoli with these bowls, but feel free to use anything you have on hand.
Rice – We use white rice but brown rice would be excellent too.

How to make Honey Sriracha Shrimp Bowls:

Step 1
Prep shrimp. Peel, devein, and remove the tails from the shrimp. You can also buy the shrimp prepped, if desired.

Step 2
Marinate shrimp. Combine the honey, sriracha sauce, rice vinegar, and seasonings. Mix well, reserve about 1/4 cup for serving, and pour remainder over shrimp. Let shrimp marinate for about 30 minutes.

Step 3
Cook shrimp. Heat a cast iron skillet over medium-high heat. Add a little oil, and then some of the shrimp. Don’t crowd the pan. The shrimp should cook in just a few minutes. Be careful to avoid over-cooking. When it turns pink, it’s done. Cooking the shrimp may take several batches, depending on the size of your skillet.

Step 4
Cook veggies and rice. Meanwhile, roast veggies of your choice with some olive oil, salt and pepper. Cook rice according to package directions.

Step 5
Serve. Serve the grilled honey sriracha shrimp over roasted veggies and rice. Add the reserved honey sriracha sauce.

Store leftovers in an airtight container in your refrigerator for 3-4 days. Reheat on low to keep the shrimp tender.

Recipe FAQs:

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear nicely.

How spicy is this dish?

The sriracha adds a mild to medium heat, but you can adjust it by using less sriracha or more honey to balance it.

Can I make this ahead of time?

You can prep the sauce and chop the veggies ahead, but it’s best to cook the shrimp fresh for maximum flavor and texture.

What should I serve with these bowls?

They’re great over rice, quinoa, or cauliflower rice, with any veggies you like — steamed, roasted, or sautéed.

Other Delicious Shrimp Recipes:

Shrimp are our go-to protein. We love the flavor and the simplicity of this quick protein.

Kitchen Tools Used: (affiliate links)

Cast Iron Skillet – This is my go-to pan in my kitchen, and great for sautéing the shrimp.
Baking Sheet – Used to roast the broccoli.
Instant Pot – I use my instant pot to make rice. Perfect every time.

xoxo ~Sue

Honey Sriracha Shrimp Bowls Recipe

Easy Honey Sriracha Shrimp Bowls combine tender shrimp with a sweet and spicy marinade. This meal is quick, easy, and perfect for a weeknight meal full of protein and vibrant veggies!

Course Main Course

Cuisine American

Keyword honey sriracha shrimp, honey sriracha shrimp bowls

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 630kcal

Author Sue Ringsdorf

Ingredients

For the shrimp:

2 pounds raw shrimp – peeled and deveined
1/3 cup honey
1/4 cup Sriracha sauce
2 Tablespoons rice vinegar
kosher salt and freshly ground black pepper – to taste

Other ingredients:

2 pounds broccoli florets
1-2 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste
4 cups prepared white rice

Instructions

Prep shrimp. Peel, devein, and remove the tails from the shrimp. You can also buy the shrimp prepped, if desired.
Marinate shrimp. Combine the honey, sriracha sauce, rice vinegar, and seasonings. Mix well, reserve about 1/4 cup for serving, and pour remainder over shrimp. Let shrimp marinate for about 30 minutes.
Cook shrimp. Heat a cast iron skillet over medium-high heat. Add a little oil, and then some of the shrimp. Don’t crowd the pan. The shrimp should cook in just a few minutes. Be careful to avoid over-cooking. When it turns pink, it’s done. Cooking the shrimp may take several batches, depending on the size of your skillet.
Cook veggies and rice. Meanwhile, roast veggies of your choice with some olive oil, salt and pepper. Cook rice according to package directions.
Serve. Serve the grilled honey sriracha shrimp over roasted veggies and rice. Add a bit of the reserved marinade, if desired.

Notes

Store leftovers in an airtight container in your refrigerator for 3-4 days.

Nutrition

Smoked Baby Back Ribs

Sue Ringsdorf — Mon, 10 Aug 2026 11:00:00 +0000

These Smoked Baby Back Ribs are fall-off-the-bone tender, seasoned with a bold homemade BBQ rub, and finished with your favorite sauce for the most incredible sticky, caramelized glaze. Fire up the smoker and get ready for the best ribs you have ever made right in your own backyard!

Smoked Ribs Recipe

Summertime and smoked ribs just go hand in hand – and this recipe is proof that you don’t have to be a pitmaster to make them incredible! I have been craving something smoky and deeply satisfying, and these baby back ribs delivered in every way. Whether you’re a seasoned griller or just getting started with your smoker, this recipe is simple, straightforward, and absolutely foolproof!

I’ll be honest – I needed to call in an expert before tackling this one. My son Josh is the true grill master in our family, and I am constantly impressed by the incredible meals he puts together for his little family. He graciously talked me through the process and I am so glad he did, because these ribs turned out absolutely incredible!

Why This Recipe Works:

Simple ingredients – a handful of pantry spices create an incredible homemade BBQ rub, and your favorite store-bought sauce does the rest. No complicated techniques or hard to find ingredients required!
Mostly hands-off – once the ribs are on the smoker, the hard work is done! Just let the low and slow magic happen while you relax and enjoy the backyard.
Great for summer entertaining – there is nothing that brings people together quite like a rack of perfectly smoked ribs. Guaranteed to make you the star of every summer gathering!
Full of smoky flavor – the combination of the homemade dry rub and hours on the smoker creates a depth of flavor that is absolutely unmatched. Rich, smoky, and completely irresistible!

What You’ll Need:

baby back ribs – we used pork ribs for this recipe but beef ribs would be excellent too
mustard – you can use either whole grain mustard or yellow mustard to coat the ribs
bbq dry rub – a combo of brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper
your favorite bbq sauce – choose your favorite sauce or try our homemade barbecue sauce recipe

How to make Smoked Baby Back Ribs:

Step 1
Remove membrane (the thin layer of skin or connective tissue on the bone side of the ribs) from the ribs. To remove the membrane, slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull. Use paper towel to pat dry.

Step 2
Add mustard. Spread a liberal amount of the mustard on both sides of the ribs, using your hands to get into all the crevices.

Step 3
Make the bbq spice rub. To a mixing bowl, combine the spice rub – brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well.

Step 4
Add the rub to the ribs. Then spread the spice rub over all parts of the ribs, massaging it in all parts of the ribs with your hands.

NOTE: I like to season the ribs ahead of time, cover with foil, and stick in the refrigerator until ready to cook. If you do this, make sure you set the ribs out for about 45 minutes so the meat isn’t super cold when it hits the grill!

Step 5
Prepare smoker. Light an outdoor grill or smoker to between 225-250 degrees F. Add your favorite wood chips to the grill.

If using a pellet grill, fill with your preferred wood pellets — the grill will already be set up for indirect heat.
If using a charcoal grill like a Big Green Egg (our preferred method), fill with lump charcoal and add a few wood chunks directly to the coals for smoke flavor. Install the convEGGtor/plate setter legs up, then place the cooking grate on top. Let the temperature stabilize at 225-250°F for 15-20 minutes before adding the ribs.
If using a standard charcoal grill, arrange the hot coals on one side and place the ribs on the opposite side away from direct heat. Add a handful of soaked wood chips on top of the coals for smoke flavor. Cover and cook with the lid closed to maintain indirect heat.

Step 6
Place the ribs on the preheated grill or smoker, close the lid, and let the low and slow magic happen! Cook until the meat is tender and has pulled back from the ends of the bones – most baby back ribs reach perfect tenderness at an internal temperature of 195-205°F.

NOTE: Our smoked ribs cook low and slow on the Big Green Egg at 225°F for about 3-4 hours – though keep in mind that cook times can vary depending on the size of your rack and your specific grill. Patience is everything with ribs, and trust us, the wait is absolutely worth it!

Step 7
Add barbecue sauce. During the last 20-30 minutes of cooking, brush on your favorite barbecue sauce and let it caramelize into the most incredible sticky, glossy glaze. Just don’t add sauce too early – the sugars in barbecue sauce can burn quickly, especially if your grill is running hot.

Step 8
Serve ribs. Serve ribs with your choice of sides. We love a combo of tangy coleslaw, cowboy baked beans, and our skillet cornbread!

Sides to serve with smoked baby back ribs:

The following sides go perfectly with summertime grilling!

Recipe FAQs:

Should I remove the membrane from the back of the ribs?

Absolutely – don’t skip this step! The membrane is tough and chewy and prevents the rub and smoke from fully penetrating the meat. Simply slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull.

What type of wood is best for smoking baby back ribs?

Fruit woods like apple or cherry are classic choices for ribs – they produce a mild, slightly sweet smoke that complements pork beautifully without overpowering it. Hickory or mesquite are more great options if you prefer a bolder, more intense smoky flavor.

What temperature should I smoke baby back ribs at?

Low and slow is the key! Smoke your ribs at 225-250°F for the most tender, fall-off-the-bone results. Higher temperatures will dry them out, so patience is everything with ribs!

When should I apply the BBQ sauce?

Apply the sauce during the last 20-30 minutes of cooking so it caramelizes beautifully without burning. Brush it on in layers for the most incredible sticky, glossy glaze!

How do I know when the ribs are done?

The meat should shrink back from the ends of the bones by about ¼ to ½ inch (6–12 mm). This is a helpful clue but shouldn’t be the only factor you use. The internal temperature of the meat should reach 195-203°F for perfectly tender ribs. Make sure you test in several places.

Other Delicous Smoked Meats:

Looking for more meats to add to the smoker? Try one of these next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Smoked Baby Back Ribs

These Smoked Baby Back Ribs are fall-off-the-bone tender, seasoned with a bold homemade BBQ rub, and finished with your favorite sauce for the most incredible sticky, caramelized glaze. Fire up the smoker and get ready for the best ribs you have ever made right in your own backyard!

Course Grilling, Main Dish

Cuisine American

Keyword smoked baby back ribs

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 480kcal

Author Sue Ringsdorf

Ingredients

BBQ Dry Rub:

1/4 cup brown sugar
2 Tablespoons kosher salt
1 Tablespoon black pepper
1 Tablespoon smoked paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne pepper

Baby Back Ribs:

2 racks baby back ribs
4 Tablespoons whole grain mustard
your favorite BBQ sauce

Instructions

Remove membrane (the thin layer of skin or connective tissue on the bone side of the ribs) from the ribs. To remove the membrane, slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull. Use paper towel to pat dry.
2 racks baby back ribs
Add mustard. Spread a liberal amount of the mustard on both sides of the ribs, using your hands to get into all the crevices.
4 Tablespoons whole grain mustard
Make the bbq spice rub. To a mixing bowl, combine the spice rub – brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
1/4 cup brown sugar, 2 Tablespoons kosher salt, 1 Tablespoon black pepper, 1 Tablespoon smoked paprika, 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 1 teaspoon cayenne pepper
Add the rub to the ribs. Then spread the spice rub over all parts of the ribs, massaging it in all parts of the ribs with your hands.
NOTE: I like to season the ribs ahead of time, cover with foil, and stick in the refrigerator until ready to cook. If you do this, make sure you set the ribs out for about 45 minutes so the meat isn't super cold when it hits the grill!
Prepare smoker. Light an outdoor grill or smoker to between 225-250 degrees F. Add your favorite wood chips to the grill.
*If using a pellet grill, fill with your preferred wood pellets – the grill will already be set up for indirect heat.
*If using a charcoal grill like a Big Green Egg (our preferred method), fill with lump charcoal and add a few wood chunks directly to the coals for smoke flavor. Install the convEGGtor/plate setter legs up, then place the cooking grate on top. Let the temperature stabilize at 225-250°F for 15-20 minutes before adding the ribs.
*If using a standard charcoal grill, arrange the hot coals on one side and place the ribs on the opposite side away from direct heat. Add a handful of soaked wood chips on top of the coals for smoke flavor. Cover and cook with the lid closed to maintain indirect heat.
Place the ribs on the preheated grill or smoker, close the lid, and let the low and slow magic happen! Cook until the meat is tender and has pulled back from the ends of the bones – most baby back ribs reach perfect tenderness at an internal temperature of 195-205°F.
NOTE: Our smoked ribs cook low and slow on the Big Green Egg at 225°F for about 3-4 hours – though keep in mind that cook times can vary depending on the size of your rack and your specific grill. Patience is everything with ribs, and trust us, the wait is absolutely worth it!
Add barbecue sauce. During the last 20-30 minutes of cooking, brush on your favorite barbecue sauce and let it caramelize into the most incredible sticky, glossy glaze. Just don’t add sauce too early – the sugars in barbecue sauce can burn quickly, especially if your grill is running hot.
your favorite BBQ sauce
Serve ribs. Serve ribs with your choice of sides. We love a combo of tangy coleslaw, cowboy baked beans, and our skillet cornbread!

Notes

Fruit woods like apple or cherry are classic choices for ribs – they produce a mild, slightly sweet smoke that complements pork beautifully without overpowering it. Hickory is another great option if you prefer a bolder, more intense smoky flavor.
Smoke your ribs at 225-250°F for the most tender, fall-off-the-bone results. Higher temperatures will dry them out, so patience is everything with ribs!
Apply the sauce during the last 20-30 minutes of cooking so it caramelizes beautifully without burning. Brush it on in layers for the most incredible sticky, glossy glaze!

Nutrition

Taco Crunch Wraps

Sue Ringsdorf — Thu, 06 Aug 2026 11:00:00 +0000

These Taco Crunch Wraps are loaded with seasoned ground beef, melty cheese, fresh toppings, and crispy Tostito chips all wrapped up in a perfectly golden, toasted tortilla. This copycat recipe is a fun and satisfying weeknight dinner that the whole family will absolutely love – better than anything you’ll find at a drive-through!

Homemade Crunchwrap Supreme

We are absolutely obsessed with these Taco Crunch Wraps – and honestly, where were these when my kids were little?! Getting small children to eat a taco without it ending in complete chaos is basically an Olympic sport.

The beauty of wrapping everything up in a tortilla and giving it a quick sear in the pan is that it stays together, it’s easy to hold, and every single bite has the perfect combination of fillings. And let’s be honest – big people are just as messy as little ones! I am making tacos this way from now until forever and I am not looking back!

Why This Recipe Works:

SIMPLE – This recipe uses very simple ingredients that you would use in most taco recipes. You can easily find them in your local grocery store.
LESS MESS – These homemade Crunchwraps make it way easier to devour tacos while keeping the good stuff inside (and not all over your plate).
DELICIOUS – The best part of using this supreme recipe is the taste! Better than the fast food version? Heck yes!
EASY TO ADAPT – Whether or not you have picky eaters or adventurous ones, these are easy to adapt to individual taste buds. See below for some ideas for variations.

Other Tex-Mex Recipes:

We’re always in the mood for Tex-Mex. Here are a few other ideas for you to try next!

What You’ll Need:

Ground Turkey – I use a 93% lean.
Onion and Jalapeños – These fresh veggies go into the ground meat.
DIY taco seasoning (or use the store-bought taco seasoning mix for a shortcut)
Flour Tortillas – You’ll need large burrito size flour tortillas and small flour tortilla for each crunch wrap.
Cheese – We like sharp cheddar cheese slices.
Chips – Use round tortilla chips – not ones with sharp edges that would puncture the tortillas.
Roma tomatoes and lettuce – Fresh ingredients make the best topping for tacos.
Oil – Use any version of oil you prefer – olive oil, avocado oil, vegetable oil, or cooking spray.

Step 1
Make the taco meat. In a stock pot or skillet, add a drizzle of olive oil over medium-high heat. Then add the ground turkey, onions, and jalapeños – and sauté until the meat is cooked through, about 15 minutes. Add the taco seasoning and cook for a few more minutes.

Step 2
Prep tortillas. Warm the tortillas in the microwave to make them pliable and easy to fold, then lightly brush both sides with a little water just before assembling — this helps the tortilla seal and get perfectly golden and crispy when it hits the pan.

Step 3
Add toppings. Place large tortillas on a flat surface. Lay slices of cheese in the center of each tortilla. Then spoon 1/4 of the meat on top of the cheese, followed by 5-6 bite-sized Tostitos. Then add the Roma tomato slices and some shredded lettuce.

Step 4
Assemble crunch wraps. Add the small tortilla on top of the pile of toppings, and then fold the sides of the tortilla around the middle, folding it around as you go. It can be a little tricky to fold the large tortilla, but the goal is to make it tight so that the toppings stay inside the wrap.

Step 5
Flip wraps. After assembly, flip each crunch wrap over – folded side down – to keep it wrapped tightly.

Step 6
Brown the wraps. Heat a cast iron skillet over medium heat and add a drizzle of olive oil. Then place a crunch wrap (or two, if you are using an extra large skillet) inside the pan, folded side down. Be careful to keep it tightly wrapped as you place them in the pan.

Cook each wrap until golden brown before flipping it to cook the other side. Add more oil as needed to brown all sides.

Step 7
Serve. Serve taco crunch wraps with your choice of toppings. See below for choices.

Toppings to Serve with Taco Crunch Wraps:

These are all delicious toppings for these crunch wraps.

Chipotle Ranch Dressing (our personal favorite)
Avocado Crema
Grilled Salsa
Cilantro Lime Crema
Easy Pico de Gallo Recipe

What to serve with Taco Crunch Wraps:

Need a side or two to go with our crunch wraps? Try one of the following!

Recipe Variations:

Use ground beef instead of ground turkey. You could even go for flank steak or sirloin steak.
Add some refried beans or black beans as another layer.
Use a crispy tostada shell instead of the tortilla chips.
Try making these in the air fryer. Make sure you spray the inside of the air fryer basket with oil first and cook until crunchy.

Expert Tips:

Be sure to warm the tortillas in the microwave so that they are soft and pliable to fold. Adding some water to them also helps to avoid cracking.
Stick with round Tostitos — the ones with sharp points can tear right through the tortilla when you’re folding and pressing the wrap!
Don’t over-fill the tortilla so you can get everything tucked inside.
The beauty of a crunch wrap is that the possibilities are truly endless! Chicken, steak, rice, beans, sweet potatoes, quinoa — if you can dream it up, you can wrap it up!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Easy Taco Crunch Wraps

These Taco Crunch Wraps are loaded with seasoned ground beef, melty cheese, fresh toppings, and crispy Tostito chips all wrapped up in a perfectly golden, toasted tortilla. This copycat recipe is a fun and satisfying weeknight dinner that the whole family will absolutely love – better than anything you'll find at a drive-through!

Course Main Dish

Cuisine Mexican

Keyword crunch wraps, taco bell crunchwrap supreme, taco crunch wraps

Prep Time 40

Cook Time 15

Total Time 55

Servings crunch wraps

Calories 607kcal

Author Sue Ringsdorf

Ingredients

Taco Meat Ingredients:

1 Tablespoon olive oil
1 pound ground turkey
1/2 medium yellow onion – diced
1/2 large jalapeno – diced
1.5 Tablespoons taco seasoning – my homemade version

Remaining crunch wrap ingredients:

2-3 Tablespoons olive oil – to saute wraps
4 large flour tortillas – we like carb-balance tortillas
4 small flour tortillas
4 oz. sharp cheddar cheese – sliced thin
20 Tostito chips
2 medium Roma tomatoes – quartered
1 1/3 cup iceberg lettuce – shredded
your choice of toppings – listed below

Instructions

Make the taco meat. In a stock pot or skillet, add a drizzle of olive oil over medium-high heat. Then add the ground turkey, onions, and jalapeños – and sauté until the meat is cooked through, about 15 minutes. Add the taco seasoning and cook for a few more minutes.
1 Tablespoon olive oil, 1 pound ground turkey, 1/2 medium yellow onion, 1/2 large jalapeno, 1.5 Tablespoons taco seasoning
Prep tortillas. Warm the tortillas in the microwave to make them pliable and easy to fold, then lightly brush both sides with a little water just before assembling — this helps the tortilla seal and get perfectly golden and crispy when it hits the pan.
Add toppings. Place large tortillas on a flat surface. Lay slices of cheese in the center of each tortilla. Then spoon 1/4 of the meat on top of the cheese, followed by 5-6 bite-sized Tostitos. Then add the Roma tomato slices and some shredded lettuce.
4 large flour tortillas, 4 oz. sharp cheddar cheese, 20 Tostito chips, 2 medium Roma tomatoes, 1 1/3 cup iceberg lettuce
Assemble crunch wraps. Add the small tortilla on top of the pile of toppings, and then fold the sides of the tortilla around the middle, folding it around as you go. It can be a little tricky to fold the large tortilla, but the goal is to make it tight so that the toppings stay inside the wrap.
4 small flour tortillas
Flip wraps. After assembly, flip each crunch wrap over – folded side down – to keep it wrapped tightly.
Brown the wraps. Heat a cast iron skillet over medium heat and add a drizzle of olive oil. Then place a crunch wrap (or two, if you are using an extra large skillet) inside the pan, folded side down. Be careful to keep it tightly wrapped as you place them in the pan.
Cook each wrap until golden brown before flipping it to cook the other side. Add more oil as needed to brown all sides.
2-3 Tablespoons olive oil
Cook each wrap to golden brown before flipping it to cook the other side of the wrap. Add more oil as needed to brown all sides.
Pro-Tip: Hold the wrap up with a paper towel to cook on the edges, if desired.
Serve. Serve taco crunch wraps with your choice of toppings. See below for choices.
your choice of toppings

Notes

Delicious Toppings:

Chipotle Ranch Dressing (our personal favorite)
Avocado Crema
Grilled Salsa
Cilantro Lime Crema
Easy Pico de Gallo Recipe
mashed avocado

More Tips and Tricks on the blog post!

Nutrition

Panko Crusted Chicken Cutlets

Sue Ringsdorf — Mon, 03 Aug 2026 11:00:00 +0000

These Panko Crusted Chicken Cutlets are perfectly golden and crispy on the outside, and juicy and tender on the inside. Ready in under 45 minutes with just a handful of simple ingredients, this is one of those recipes you’ll find yourself making on repeat!

Crispy Chicken Cutlets

Chicken is an absolute staple in our house and I always keep both breasts and thighs stocked in the freezer – because you just never know when you need a quick, delicious meal! I am always on the lookout for simple, healthier weeknight recipes like this one that come together fast without sacrificing any flavor.

No secret here – I am absolutely obsessed with arugula! Serve these cutlets alongside our simple arugula salad for the perfect fresh and light pairing.

Why This Recipe Works:

Panko and parmesan coating – the combination of crispy Panko breadcrumbs and freshly shredded parmesan creates an golden, flavorful crust in every bite
Perfectly seasoned – garlic powder, onion powder, and smoked paprika add bold, delicious flavor from the inside out
Avocado oil – a healthier, high smoke point oil that delivers a beautiful golden sear without the heaviness
Complete and balanced meal – the peppery freshness of a simple arugula salad is the perfect complement to the crispy cutlets

What You’ll Need:

chicken breasts
large eggs
Panko breadcrumbs
parmesan cheese
seasonings – salt, pepper, garlic powder, onion powder, smoked paprika
avocado oil

How to make Panko Crusted Chicken Cutlets:

Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts and slice each breast in two pieces.

Step 2
Prep the dipping mixtures. In one shallow dish, whisk the eggs. In the other dish, combine breadcrumbs, parmesan cheese, and seasonings (salt, pepper, garlic powder, onion powder, and smoked paprika).

Step 3
Prep the chicken cutlets. Dip each cutlet into the egg mixture and then the bread crumb mixture. Then place each one on a baking sheet or cutting board.

Step 4
Lightly fry the cutlets. Heat a large cast iron skillet over medium-high heat. When hot, add 2-3 tablespoons of avocado oil and 2-3 cutlets (depending on the size). Do not crowd the skillet.

Cook cutlets for about three minutes on one side, then flip and continue cooking until done, about 2-3 more minutes. Chicken should register 160 degrees F on a digital thermometer, allowing for a few degrees of carry-over cooking.

Continue cooking in batches until all cutlets are done.

Step 5
Serve. Serve Panko crusted chicken cutlets with a simple arugula salad.

Store leftovers in an airtight container in your refrigerator for 3-4 days. Reheat in skillet or an air fryer for best results.

Recipe FAQs:

Why is Panko better than regular breadcrumbs for chicken cutlets?

Panko breadcrumbs are larger and lighter, creating a much crispier, more delicate crust that stays light instead of heavy and greasy.

How do I get the coating to stick to the chicken?

The egg wash is the key! Make sure each cutlet is fully coated in egg before pressing firmly into the Panko mixture. Let them rest a few minutes before cooking for the best results.

How thin should I slice the chicken breasts?

Aim for about ¼ inch thick for even cooking and the best ratio of crispy coating to juicy chicken. A meat mallet works great for pounding them to an even thickness.

What is the best oil to use for pan frying?

Avocado oil is ideal because of its high smoke point and neutral flavor. Canola oil could be substituted if needed.

How do I keep the cutlets crispy after cooking?

Place cooked cutlets on a wire rack instead of paper towels. This allows air to circulate and prevents soggy bottoms!

Can I make these ahead of time?

Bread the cutlets and refrigerate for up to a few hours before cooking – just wait to pan fry until you’re ready to serve!

Other Simple Chicken Recipes:

Chicken is our go-to protein. Try these recipes next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Panko Crusted Chicken Cutlets

These Panko Crusted Chicken Cutlets are perfectly golden and crispy on the outside, and juicy and tender on the inside. Ready in under 45 minutes with just a handful of simple ingredients, this is one of those recipes you'll find yourself making on repeat!

Course Main Dish

Cuisine American

Keyword panko crusted chicken cutlets

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 365kcal

Author Sue Ringsdorf

Ingredients

1 ½ pounds boneless, chicken breasts (3 medium-sized breasts) – sliced thin
2 large eggs
1 cup Panko breadcrumbs
1/3 cup parmesan cheese – freshly shredded
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
kosher salt and freshly ground black pepper – to taste
1/4 cup avocado oil

Instructions

Prep chicken. Use a sharp knife to butterfly the chicken breasts and slice each breast in two pieces.
Prep the dipping mixtures. In one shallow dish, whisk the eggs. In the other dish, combine breadcrumbs, parmesan cheese, and seasonings (salt, pepper, garlic powder, onion powder, and smoked paprika).
Prep the chicken cutlets. Dip each cutlet into the egg mixture and then the bread crumb mixture. Then place each one on a baking sheet or cutting board.
Lightly fry the cutlets. Heat a large cast iron skillet over medium-high heat. When hot, add 2-3 tablespoons of avocado oil and 2-3 cutlets (depending on the size). Do not crowd the skillet.
Cook cutlets for about three minutes on one side, then flip and continue cooking until done, about 2-3 more minutes. Chicken should register 160 degrees F on a digital thermometer, allowing for a few degrees of carry-over cooking.
Continue cooking in batches until all cutlets are done.
Serve. Serve Panko crusted chicken cutlets with a simple arugula salad.

Notes

To make these ahead of time: Bread the cutlets and refrigerate for up to a few hours before cooking – just wait to pan fry until you’re ready to serve!
Store leftovers in an airtight container in your refrigerator for 3-4 days. Reheat in skillet or an air fryer for best results.
For the arugula salad, combine arugula, cherry tomatoes, pickled onions, parmesan cheese, and a light dressing of olive oil and white wine vinegar (plus salt and pepper).

Nutrition

Grilled Beer Brats with Peppers and Onions

Sue Ringsdorf — Mon, 29 Jun 2026 11:00:00 +0000

These Grilled Beer Brats with Peppers and Onions are a summer grilling classic – juicy bratwurst simmered in beer with sweet caramelized peppers and onions and finished on the grill for the perfect char. Pile them into a toasted bun and load them up with sauerkraut and mustard for the ultimate backyard cookout!

Beer Brats

Our family ate a ton of bratwurst growing up in Iowa, and I have very vivid memories of standing around the grill watching my dad navigate those crazy flare ups that would explode out of nowhere! It was practically a backyard tradition – brats on the grill almost always meant some serious fire action.

Now I know exactly why. All that fat releasing from the casing and dripping onto the hot coals was basically like adding fuel to the fire. Pre-boiling the brats in beer first has been an absolute game changer for us. It renders out much of that excess fat before the brats ever hit the grill, which means far fewer flare ups, juicier brats, and a much more relaxed grilling experience.

Consider this the upgrade your backyard cookout has been waiting for! Plus the process makes the brats juicier, more flavorful, and almost fully cooked through before they even touch the grill

Why This Recipe Works:

Simple to make – simmer the brats in beer with peppers and onions, finish them on the grill for that perfect char, and dinner is done! Foolproof and absolutely delicious every single time.
Full of flavor – the brats soak up all that incredible flavor from the beer, caramelized onions, and sweet peppers as they simmer. Every bite is juicy, savory, and completely irresistible!
Perfect for summer entertaining – set up a toppings bar with all the fixings and let everyone build their own – easy, fun, and guaranteed to make you the star of the party!

What You’ll Need:

brats
bell peppers and onion
beer – use a light beer, a lager, or ale (nothing overpowering like an IPA)
to serve – sauerkraut, spicy or regular mustard, and buns

How to make Grilled Beer Brats with Peppers and Onion:

Step 1
Prep bell pepper and onion. Thinly slice the bell pepper and onion, and place in a glass dish.

Step 2
Add beer and brats. Add the brat and pour the beer into the dish. Add lid and store in the refrigerator for several hours (or overnight).

NOTE: I like to prep these brats the day before we make them. But you could prep the day of and marinate in the refrigerator for a shorter time, if needed.

Step 3
Prep grill. Light an outdoor grill to medium-high heat. Add wood chips if desired.

Step 4
Transfer mixture. Transfer the brats and beer mixture to a large cast iron skillet (or you could use a disposable aluminum pan and then transfer onions and peppers to a skillet to finish indoors on stovetop).

Step 4
Boil mixture. Add the skillet of brats and veggies to the grill. (Add chicken broth if needed to cover the brats.) Close lid, and once bubbling, reduce heat to medium. Simmer mixture for 20-25 minutes, or until brats reach an internal temperature of around 145-150 degrees F. This doesn’t have to be exact!

Step 5
Drain the peppers and onions. Drain the peppers and onions in a colander. Place back in skillet and sauté until golden, if desired. You may also want to add a drizzle of olive oil or a pat of butter to the pan for extra flavor.

Step 6
Finish brats. Then add brats directly to the grates of the grill to finish. Turn heat back up and char brats on all sides until completely cooked through (about 165 degrees F). Add the buns to the grill to toast lightly.

Step 6
Serve brats. To serve brats, add to buns (we like brioche hotdog buns or our homemade hoagie rolls). Top with peppers, onions, sauerkraut, and mustard (or other toppings of choice).

Sides to serve with Grilled Beer Brats:

A side or two is all you’ll need to go with grilled beer brats. We also like to finish with some S’mores Cookie Bars or Flourless Monster Cookies.

Recipe FAQs:

What is the purpose of boiling brats in beer?

Boiling brats in beer before grilling ensures they are fully cooked through, juicy, and packed with incredible flavor from the beer, onions, and peppers they simmer in. The quick finish on the grill grates is simply to give them that beautiful char and smoky caramelized crust that makes beer brats so irresistible!

What is the best beer to use for beer brats?

A light lager or pilsner is the most classic and crowd-pleasing choice – think Miller Lite, Bud Light, or Coors. If you want to get a little creative, a hefeweizen or even a fruity wheat beer like Mango Cart adds a fun and unexpected twist without overpowering the brats!

What type of peppers work best?

Any color of bell pepper works beautifully – red, yellow, and orange are slightly sweeter while green is a little more bitter. A combination of colors makes for a gorgeous and flavorful presentation!

How do I know when the brats are done on the grill?

You’re looking for a deep golden brown color with a slightly caramelized, charred exterior. The internal temperature should reach 160°F for food safety. A meat thermometer is your best friend here!

What are the best toppings for beer brats?

The caramelized peppers and onions from the pot are the most classic topping – don’t skip them! Beyond that, spicy brown mustard, sauerkraut, pickles, and a good quality bun are all you need for the perfect beer brat experience.

Can I make these without a grill?

Yes! Simmer the brats in beer on the stovetop, then finish them in a hot cast iron skillet to get that beautiful caramelized exterior. They won’t have that smoky grilled flavor but they will still be incredibly delicious!

Other Delicious Grilled Recipes:

We love to grill all year around, but especially in the warm summer months. Nothing better!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Grilled Beer Brats with Peppers and Onions

These Grilled Beer Brats with Peppers and Onions are a summer grilling classic – juicy bratwurst simmered in beer with sweet caramelized peppers and onions and finished on the grill for the perfect char. Pile them into a toasted bun and load them up with sauerkraut and mustard for the ultimate backyard cookout!

Course Grilling, Main Dish

Cuisine American

Keyword grilled beer brats

Prep Time 20

Cook Time 40

time to marinate 6

Total Time 7

Servings servings

Calories 426kcal

Author Sue Ringsdorf

Ingredients

5 brats
1 medium white onion
1 ½ medium bell peppers – any color or combination
24 oz. beer – a lager or ale, nothing overpowering
5 hotdog buns – we like brioche hotdog buns or our homemade brioche rolls
2-3 cups sauerkraut
whole grain mustard

Instructions

Prep bell pepper and onion. Thinly slice the bell pepper and onion, and place in a glass dish.
1 medium white onion, 1 ½ medium bell peppers
Add beer and brats. Add the brat and pour the beer into the dish. Add lid and store in the refrigerator for several hours (or overnight).
NOTE: I like to prep these brats the day before we make them. But you could prep the day of and marinate in the refrigerator for a shorter time, if needed.
5 brats, 24 oz. beer
Prep grill. Light an outdoor grill to medium-high heat. Add wood chips if desired.
Transfer mixture. Transfer the brats and beer mixture to a large cast iron skillet (or you could use a disposable aluminum pan and then transfer onions and peppers to a skillet to finish indoors on stovetop).
Boil mixture. Add the skillet of brats and veggies to the grill. (Add chicken broth if needed to cover the brats.) Close lid, and once bubbling, reduce heat to medium. Simmer mixture for 20-25 minutes, or until brats reach an internal temperature of around 145-150 degrees F. This doesn’t have to be exact!
Drain the peppers and onions. Drain the peppers and onions in a colander. Place back in skillet and sauté until golden, if desired. You may also want to add a drizzle of olive oil or a pat of butter to the pan for extra flavor.
Finish brats. Then add brats directly to the grates of the grill to finish. Turn heat back up and char brats on all sides until completely cooked through (about 165 degrees F). Add the buns to the grill to toast lightly.
5 hotdog buns
Serve brats. To serve brats, add to buns (we like brioche hotdog buns or our homemade hoagie rolls). Top with peppers, onions, sauerkraut, and mustard (or other toppings of choice).
2-3 cups sauerkraut, whole grain mustard

Notes

Boiling brats in beer before grilling ensures they are fully cooked through, juicy, and packed with incredible flavor from the beer, onions, and peppers they simmer in. The quick finish on the grill grates is simply to give them that beautiful char and smoky caramelized crust that makes beer brats so irresistible!
If you don’t have access to outdoor grill, simmer the brats in beer on the stovetop, then finish them in a hot cast iron skillet to get that beautiful caramelized exterior. They won’t have that smoky grilled flavor but they will still be incredibly delicious!

Nutrition

Grilled Buffalo Chicken Wraps

Sue Ringsdorf — Mon, 08 Jun 2026 11:00:00 +0000

These Grilled Buffalo Chicken Wraps are packed with juicy buffalo chicken, crisp veggies, blue cheese, and mashed avocado, all tucked into a warm, browned tortilla. Perfect for an easy weeknight meal or lunch, these wraps deliver bold flavor in every bite!

Buffalo Chicken Wraps

Are you buffalo chicken crazed like so many people these days? Join the club! We love these!

Yes, buffalo sauce does have a kick – but my version is perfectly balanced with a touch of honey and olive oil. It’s just spicy enough, with incredible flavor that transforms ordinary chicken breasts into something truly crave-worthy. Tuck that buffalo chicken into wraps and load them up with your favorite toppings!

You can absolutely enjoy this buffalo chicken on its own—no wraps or sandwiches required. But we love piling on the extras to take it over the top, and giving the wraps a quick toast in a skillet makes them even more delicious (and way easier to eat!).

Why we love these wraps:

Easy to make. These chicken wraps really ARE easy to make. A simple marinade, a quick grilling, and then just wrap and brown wraps in a skillet. You could even grill the chicken in advance and then assemble wraps at mealtime. We like these served cold too!
Fairly healthy. I love a protein-packed meal and these are just that. Packed!
Perfectly spicy. Who doesn’t crave a little spice in their chicken? haha. NOT ME! As y’all know, I’m a fan of fiery foods. But this one? It’s just right – not too spicy!

Ingredients Used for the Chicken:

Chicken – You’ll need about two pounds of chicken breasts or about four large breasts. I normally butterfly them so they are thinner and easier to cook.
Hot Sauce – Use Frank’s hot sauce – any version you prefer.
Olive Oil – Any olive oil works fine here.
Honey – A little bit of honey helps to balance the spiciness.
Spices – Just a bit of onion powder, smoked paprika, and black pepper.

Ingredients Used for the Wraps:

Tortillas – Large flour tortillas work best for these so you can get a lot of the filling in them. They won’t work well with medium or small tortillas.
Lettuce – Use any kind of lettuce you like. I went with some crunchy bib lettuce.
Avocado – You’ll need some mashed avocado too. Make sure they are just ripe enough to easily mash.
Blue Cheese – The blue cheese goes so well with the spicy buffalo sauce.
Carrots – Carrots go really well with these wraps too!

How to make Grilled Buffalo Chicken Wraps:

Step 1
Make marinade. Combine marinade ingredients in a small bowl – Frank’s hot sauce, olive oil, honey, and seasonings (onion powder, paprika, and black pepper). Whisk until well combined.

Step 2
Prep chicken. Butterfly the chicken breasts and place in a ziplock bag. Reserve 1/4 cup of marinade for serving, and pour remainder over the chicken. Place marinated chicken in the refrigerator for at least two hours or longer. You can also marinate overnight.

Step 3
Grill chicken. Light an outdoor grill to about 350 degrees. When grill is hot, add chicken and cook on one side for 7-8 minutes (time depends on your particular grill). Add extra grilling seasoning of your choice. Flip to cook the other side or until the thickest part of the meat reaches 165 degrees on a digital thermometer. (We normally cook to 160 degrees, accounting for a few degrees of carry-over cooking.)

Step 4
Slice chicken. Rest chicken for several minutes before slicing. Then slice in thin strips and add the reserved buffalo sauce.

Step 5
Arrange wraps. Lay tortillas out on a clean surface. Arrange ingredients down the middle – the lettuce, grilled chicken, mashed avocado, blue cheese, and matchstick carrots. Fold the ends up first, and then the sides, attempting to wrap all the ingredients in the tortilla. Flip them seam side down to hold the ingredients inside.

Step 6
Brown the wraps. Heat a large cast iron skillet to medium heat. Add a little olive oil (or avocado oil) and brown the chicken wraps, starting with seam side down (to keep the filling inside). Use a spatula to carefully turn to brown the other side. Repeat with the remaining wraps.

Step 7
Serve. Serve these wraps with carrot sticks and other side dishes of your choice. We love serving these wraps with a simple Arugula Quinoa Salad or Baked Garlic Home Fries.

Store leftover ingredients separately and then assemble and brown wraps for leftover meals. Since there is just the two of us in our empty nest, this method works great.

More Delicious Chicken Recipes:

We love our elevated chicken recipes! Say it with me. “NO MORE boring chicken”! Which is why you should also try one of the following next.

Expert Tips:

Allow time for chicken to absorb marinade. Make sure you marinate the chicken for at least two hours before grilling. This will enhance the flavors!
Reserve some marinade. Don’t forget to reserve some of the marinade for brushing on top of the chicken after it’s finished on the grill. Please don’t reserve anything from the bag with the chicken in it. That needs to be discarded.
Don’t overcook! Chicken is safe to eat at 165 degrees. I normally remove it from the grill when it’s at 160 degrees to allow for carry-over cooking. Over-cooked chicken is dry and no bueno. Watch it closely as it cooks.
Don’t over-stuff wraps. While you can make your wraps differently than I show here, if you are following my technique, try to avoid over-stuffing them. You want to get all that stuffing to stay inside before placing in the skillet. Browning the seam side first will help to keep them together.

Other Delicious Sandwiches and Wraps:

I’ve always been a sandwich/wrap lover because they are just so simple and approachable. For some other easy recipes, try one of the following.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Grilled Buffalo Chicken Wraps

These Grilled Buffalo Chicken Wraps are packed with juicy buffalo chicken, crisp veggies, blue cheese, and mashed avocado, all tucked into a warm, browned tortilla. Perfect for an easy weeknight meal or lunch, these wraps deliver bold flavor in every bite!

Course Main Dish

Cuisine American

Keyword buffalo sauce, chicken wraps, grilled buffalo chicken wraps

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 515kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken breasts – boneless, skinless
1/2 cup Frank’s Hot Wings Sauce
1 ½ Tablespoons olive oil
2 Tablespoons honey
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper

For the wraps:

6 large tortillas – I like the Carb Balance burrito-size
large lettuce leaves – I used bib lettuce
2 large avocados – mashed
5 oz. blue cheese – crumbled
1/2 cup matchstick carrots

Instructions

Make marinade. Combine marinade ingredients in a small bowl – Frank’s hot sauce, olive oil, honey, and seasonings (onion powder, paprika, and black pepper). Whisk until well combined.
1/2 cup Frank’s Hot Wings Sauce, 1 ½ Tablespoons olive oil, 2 Tablespoons honey, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper
Prep chicken. Butterfly the chicken breasts and place in a ziplock bag. Reserve 1/4 cup of marinade for serving, and pour remainder over the chicken. Place marinated chicken in the refrigerator for at least two hours or longer. You can also marinate overnight.
2 pounds chicken breasts
Grill chicken. Light an outdoor grill to about 350 degrees. When grill is hot, add chicken and cook on one side for 7-8 minutes (time depends on your particular grill). Add extra grilling seasoning of your choice. Flip to cook the other side or until the thickest part of the meat reaches 165 degrees on a digital thermometer. (We normally cook to 160 degrees, accounting for a few degrees of carry-over cooking.)
Slice chicken. Rest chicken for several minutes before slicing. Then slice in thin strips and add the reserved buffalo sauce.
Arrange wraps. Lay tortillas out on a clean surface. Arrange ingredients down the middle – the lettuce, grilled chicken, mashed avocado, blue cheese, and matchstick carrots. Fold the ends up first, and then the sides, attempting to wrap all the ingredients in the tortilla. Flip them seam side down to hold the ingredients inside.
6 large tortillas, large lettuce leaves, 2 large avocados, 5 oz. blue cheese, 1/2 cup matchstick carrots
Brown the wraps. Heat a large cast iron skillet to medium heat. Add a little olive oil (or avocado oil) and brown the chicken wraps, starting with seam side down (to keep the filling inside). Use a spatula to carefully turn to brown the other side. Repeat with the remaining wraps.
Serve. Serve these wraps with carrot sticks and other side dishes of your choice. We love serving these wraps with a simple Arugula Quinoa Salad or Baked Garlic Home Fries.

Notes

Expert Tips:

Allow time for chicken to absorb marinade. Make sure you marinate the chicken for at least two hours before grilling. This will enhance the flavors!
Reserve some marinade. Don’t forget to reserve some of the marinade for brushing on top of the chicken after it’s finished on the grill. Please don’t reserve anything from the bag with the chicken in it. That needs to be discarded.
Don’t over-cook! Chicken is safe to eat at 165 degrees. I normally remove it from the grill when it’s at 160 degrees to allow for carry-over cooking. Over-cooked chicken is dry and no bueno. Watch it closely as it cooks.
Don’t over-stuff wraps. While you can make your wraps differently than I show here, if you are following my technique, try to avoid over-stuffing them. You want to get all that stuffing to stay inside before placing in the skillet. Browning the seam side first will help to keep them together.
STORING AND REHEATING: Store leftover ingredients separately and then assemble and brown wraps for leftover meals. Since there is just the two of us in our empty nest, this method works great.

Nutrition

Mushroom Swiss Burgers with Caramelized Onions

Sue Ringsdorf — Thu, 04 Jun 2026 11:00:00 +0000

Juicy Mushroom Swiss Burgers with Caramelized Onions make the ultimate comfort food dinner. This easy burger recipe delivers rich, savory flavor in every bite and is perfect for grilling season, but it’s just as delicious made on the stovetop, a griddle, or a grill pan.

Best Mushroom Swiss Burger

It’s no secret that Mike and I are big mushroom lovers. I find ways to work this umami-rich veggie into so many SueBee recipes – and I’m just as happy sautéing a simple batch to serve alongside any protein.

There are so many great burger spots here in Texas, and we often find ourselves ordering mushroom Swiss burgers when we go out. But with our warm weather, we’re grilling at home more than ever, especially since my husband has basically turned our backyard into a tropical oasis… so really, why leave?

You may have noticed that we’re not stopping at mushrooms and Swiss cheese – we’re piling on a generous scoop of caramelized onions, too. Let me tell you, this just might be the burger recipe of the year!

Why This Recipe Works:

Big flavor layers: Earthy mushrooms, melty Swiss cheese, and sweet caramelized onions create a rich, savory combination that feels indulgent without extra effort.
Juicy, satisfying texture: The mushrooms add moisture and umami, helping the burger stay juicy while enhancing the beefy flavor.
Simple ingredients: Basic pantry staples come together to create a gourmet-style burger that feels restaurant-worthy.
Flexible cooking methods: Works great on the grill, stovetop, or griddle, making it an easy go-to for weeknights or weekend cookouts.

What You’ll Need:

ground beef – I recommend using 80-85% lean ground beef.
seasonings – a combo of onion powder, garlic powder, kosher salt, and freshly ground black pepper
olive oil plus butter
mushrooms – We prefer using Bella mushrooms for this recipe.
onions – one yellow onion, sliced
baby Swiss cheese
hamburger buns – We rotate between our Pretzel Sandwich Buns Recipe, Soft Burger Buns, or Homemade Hoagie Rolls (but in bun form).

How to make Mushroom Swiss Burgers:

Step 1
Caramelize onions. Add butter to a medium cast iron skillet over medium heat. When melted, add sliced onion, salt, and pepper – and cook, stirring frequently to avoid burning. You may need to add splashes of water to moisten the onions as they cook. Continue cooking until onions get nice and golden brown, about 30 minutes.

NOTE: If you are feeding a crowd and making extra onions, it may take longer than 30 minutes to fully caramelize.

Step 2
Brown mushrooms. Add olive oil to skillet heated over medium-high heat. Add sliced mushrooms to skillet and cook. It will take approximately 10 minutes to brown them properly (longer if making more quantity of mushrooms). Then add salt and pepper to taste.

Step 3
Prep burgers. Press ground beef into four equal-sized patties, making a slight indention in the centers. Add seasonings to both sides of patties.

Step 4
Prepare grill. Light an outdoor grill to medium-high heat. Add wood chips for extra smoky flavor, if desired.

Step 5
Grill burgers. Gently set the prepared beef burgers on the hot grill grates. Grill burgers until they reach your desired temperature, flipping burgers about halfway through. Add Swiss cheese at the very end and let melt. We like our burgers a bit pink in the insides but proceed with caution.

Burger Doneness Temps:

The U.S. Food and Drug Administration recommends cooking ground beef (including burgers) to an internal temperature of 160°F (71°C) to ensure it’s safe to eat. We normally cook ours to medium, FYI.

Rare: 120 – 125
Medium Rare: 130 – 135
Medium Well: 150 – 155
Well Done: 160 – 165

Step 6
Assemble burgers. Place the grilled burgers on buns. Top with caramelized onions and browned mushrooms. Beware – these are messy!

What to serve with Mushroom Swiss Burgers:

I’ve got lots of sides for you to choose from, but these are some of my favorites.

PASTA SALAD – Lemon Orzo Pasta Salad, Greek Tortellini Pasta Salad, Creamy Pesto Pasta Salad
GREEN SALAD – Arugula Quinoa Salad, Antipasto Chopped Salad, Spinach and Goat Cheese Salad
POTATOES – Baked Garlic Home Fries, Spicy Baked Sweet Potato Fries, Loaded Potato Skins

Tips for making the perfect burger:

Use a higher fat ground meat. I recommend no leaner than 85%.
Don’t overwork the meat. This will ensure the meat isn’t tough.
If making regular patties, press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
Season liberally. Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
Use high heat. Grill the burgers at 400 degrees or higher.
Try to avoid flipping the patties too often. Let them cook on one side for several minutes before flipping to the other side.
Don’t overcook. My family prefers a bit of pink but proceed at your own risk.

Recipe FAQs:

What kind of mushrooms work best for mushroom Swiss burgers?

Baby bella (cremini) mushrooms are ideal because they have a deeper, meatier flavor, but white button mushrooms work great too.

How do you caramelize onions without burning them?

Cook them low and slow over medium-low heat with a little butter or oil, stirring often. If they start to stick, add a splash of water or broth to deglaze the pan.

What type of Swiss cheese melts best on burgers?

Classic deli-style Swiss slices melt smoothly and evenly, but Gruyère is a great upgrade if you want a nuttier flavor.

Can I make the mushrooms and onions ahead of time?

Yes. Sauté them up to 2–3 days ahead and store in the fridge. Reheat in a skillet or microwave before assembling your burgers.

What’s the best way to keep the burgers juicy?

Don’t overwork the meat, make a slight indentation in the center of each patty, and avoid pressing the patties while cooking.

Can I make these burgers without a grill?

Absolutely. A cast-iron skillet or stovetop grill pan works perfectly for juicy burgers with a nice sear.

Other Delicious Burger Recipes:

We have other delicious burgers for you to choose from next! Plus our personal favorite grilled beer brats!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mushroom Swiss Burgers with Caramelized Onions

Juicy Mushroom Swiss Burgers with Caramelized Onions make the ultimate comfort food dinner. This easy burger recipe delivers rich, savory flavor in every bite and is perfect for grilling season, but it’s just as delicious made on the stovetop, a griddle, or a grill pan.

Course Grilling, Main Dish

Cuisine American

Keyword caramelized onions, mushroom swiss burgers

Prep Time 30

Cook Time 12

Total Time 42

Servings servings

Calories 541kcal

Author Sue Ringsdorf

Ingredients

1 ½ pounds 85% ground beef
kosher salt and freshly ground black pepper – to taste
1/2 teaspoon EACH onion powder, garlic powder
2 Tablespoons unsalted butter
1 large yellow onion – sliced
1-2 Tablespoons olive oil
8 oz. sliced Bella mushrooms
4 slices baby swiss cheese
hamburger buns – to serve

Instructions

Caramelize onions. Add butter to a medium cast iron skillet over medium heat. When melted, add sliced onion, salt, and pepper – and cook, stirring frequently to avoid burning. You may need to add splashes of water to moisten the onions as they cook. Continue cooking until onions get nice and golden brown, about 30 minutes.
NOTE: If you are feeding a crowd and making extra onions, it may take longer than 30 minutes to fully caramelize.
2 Tablespoons unsalted butter, 1 large yellow onion
Brown mushrooms. Add olive oil to skillet heated over medium-high heat. Add sliced mushrooms to skillet and cook. It will take approximately 10 minutes to brown them properly (longer if making more quantity of mushrooms). Then add salt and pepper to taste.
1-2 Tablespoons olive oil, 8 oz. sliced Bella mushrooms
Prep burgers. Press ground beef into four equal-sized patties, making a slight indention in the centers. Add seasonings to both sides of patties.
1 ½ pounds 85% ground beef, kosher salt and freshly ground black pepper , 1/2 teaspoon EACH onion powder, garlic powder
Prepare grill. Light an outdoor grill to medium-high heat. Add wood chips for extra smoky flavor, if desired.
Grill burgers. Gently set the prepared beef burgers on the hot grill grates. Grill burgers until they reach your desired temperature, flipping burgers about halfway through. Add Swiss cheese at the very end and let melt. We like our burgers a bit pink in the insides but proceed with caution.
4 slices baby swiss cheese
Assemble burgers. Place the grilled burgers on buns. Top with caramelized onions and browned mushrooms. Beware – these are messy but worth it!
hamburger buns

Notes

Pictured are our homemade pretzel buns. So good!
You can make these burgers indoors on a grill pan or cast iron skillet.

Tips for making the perfect burger:

Use a higher fat ground meat. I recommend no leaner than 85%.
Don’t overwork the meat. This will ensure the meat isn’t tough.
If making regular patties, press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
Season liberally. Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
Use high heat. Grill the burgers at 400 degrees or higher.
Try to avoid flipping the patties too often. Let them cook on one side for several minutes before flipping to the other side.
Don’t overcook. My family prefers a bit of pink but proceed at your own risk.

Nutrition

Godfather’s Taco Pizza

Sue Ringsdorf — Thu, 28 May 2026 11:00:00 +0000

Godfather’s Taco Pizza combines homemade pizza dough with jarred taco sauce, fresh veggies, spicy taco meat, and shredded cheese. This copycat version is unbelievably tasty and perfect for pizza night!

Homemade Taco Pizza

Some of you know that my hubby and I are high school sweethearts. We met in the 3rd grade when his family moved to town, and we attended the same private Catholic schools through high school. We had secret crushes on each other on and off during our childhood, and then we started dating after Mike got his license at 16.

So sweet, huh? He must have really liked me because I was sporting two black eyes on our first date after colliding with my friend’s elbow during basketball practice.

So what does all this have to do with pizza?

Mike and I ate Godfather’s taco pizza almost EVERY weekend during our high school dating years. You see, our small town didn’t have many options, but we didn’t care because we loved Godfather’s so much.

After our pizza fest, we headed straight to McDonald’s or the DQ for a vanilla cone. Date complete!

Why this Delicious Pizza Recipe Works:

DELICIOUS COPYCAT VERSION – This copycat Godfather’s Taco Pizza Recipe has a unique flavor that reminds me of the real thing. We don’t have Godfather’s pizza in our area anymore so making your own is perfect for Taco Tuesday.
A LITTLE SPICY – We enjoy using the spicy taco sauce in our version along with a thick crust and a spicy layer of taco meat. Make a large batch of DIY taco seasoning mix and keep it handy for all of your game nights!
GREAT DATE NIGHT – This specialty pizza makes a great date night for Mike and me. By the way, leftover Godfather’s taco pizza is just as delicious as eating it fresh. There is something magic about leftover pizza.
FAN FAVORITE – This super taco pizza ranks in the top three pizzas in our family. Give it a try next time you make pizza!

Ingredients You’ll Need for Taco Pizza:

Homemade Pizza Dough (or use store-bought) – My homemade recipe is simple. I highly recommend it!
Taco Sauce – We love the spicy bottled version (Taco Bell Brand). Tomato Sauce works ok too but it’s not preferred in our home.
Ground Beef – I usually go with lean ground beef. You could also use ground sausage, ground chicken, ground turkey, or even a combo.
Homemade Taco Seasoning (or use store-bought) – It’s a time-saver to make up a large batch of seasoning and keep it in a mason jar. Simple ingredients and way better than store-bought seasoning.
Fresh Vegetables – Onions, bell pepper, jalapeño, fresh lettuce, and tomato.
Cheese – A combo of mozzarella and cheddar cheese – or use whatever you have handy.

Other Delicious Pizza Recipes:

My quick pizza dough is my go-to for all things pizza. A simple 6-ingredient recipe that you should have in your arsenal!

Be sure to try out all of our best pizza toppings!

How to make Godfather’s Taco Pizza:

Step 1
Make dough. Use my homemade pizza dough recipe to make the BEST DOUGH. Here in Texas, it doesn’t take long for it to rise because of our warmer climate. My recipe makes three medium-sized pizzas, so I double it when I’m having a large group.

If you’re into sourdough baking, you could also try our Sourdough Discard Pizza Dough Recipe.

Step 2
Prep veggies. Slice red onion and bell pepper. Set aside.

Step 3
Cook taco meat. Heat a cast iron skillet to medium-high heat. Add the ground beef, chopped onions and jalapeños – and cook until beef is cooked through, stirring frequently. Then add the taco seasoning (homemade or store-bought) and cook for a few more minutes.

Step 4
Arrange dough. To start, roll out the dough. We either press the dough into a greased cast iron skillet for the oven or on a board lined with parchment paper (sprinkled with cornmeal) for the grill (that we slide on top of a pizza stone).

Step 5
Add toppings. Spread taco sauce on the dough. Then add the taco meat, sliced veggies, and cheese.

Step 6
Bake (or grill) – Cook pizza at a high temp. We use 475-500 degrees in our oven or at least 500 degrees on our grill/smoker. The pizza is done when the crust is nice and golden brown to your liking.

If you decide to grill this pizza on a BGE, be sure to read How to Set Up Your Big Green Egg for Pizza!

Step 7
Serve – Serve pizza with some shredded lettuce, chopped tomatoes, sliced black olives, sour cream, and an extra drizzle of taco sauce.

Store leftover pizza in an airtight container in your refrigerator for 3-4 days.

Recipe FAQs:

Is making homemade pizza dough worth it?

YES! The secret to great pizza is the dough. My recipe is simple and delicious, and I’ve passed this recipe on to so many people.

Should I pre-cook the dough?

I personally never pre-cook the dough. But if you want a thicker crust (using more dough than normal), then you should pre-cook it (for best results).

Can I make the dough in advance?

Yes, you can make the dough several hours in advance and store it in the refrigerator. About an hour before using, remove it and let it come to room temperature before rolling out.

What pans can I use for homemade pizza?

If grilling the pizza, you’ll need either a pizza stone or a cast iron skillet. If baking in the oven, you can use a stone, a skillet, or even a baking sheet.

What to Serve with Homemade Taco Pizza:

Start with a cocktail, like my tropical Mai Tais or Pink Lemonade Vodka Slush!
How about a side salad – like this Classic Caprese Salad with Balsamic Glaze or my Arugula Caprese Salad.
Let’s stay with a simple dessert, like Brown Butter Blondies or some No Bake Peanut Butter Bars.

Pizza Night done RIGHT!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Godfather’s Taco Pizza

Godfather’s Taco Pizza combines homemade pizza dough with jarred taco sauce, fresh veggies, spicy taco meat, and shredded cheese. This copycat version is unbelievably tasty and perfect for pizza night!

Course Main Dish

Cuisine American, Italian

Keyword Godfathers taco pizza, homemade pizza, taco pizza recipe

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings slices

Calories 268kcal

Author Sue Ringsdorf

Ingredients

For the meat:

1/2 pound ground beef
1/4 cup onion – diced
1/2 medium jalapeno – diced (with or without seeds)
1 Tablespoon taco seasoning – use homemade version or store-bought

Other ingredients:

1 medium pizza dough – use our homemade pizza dough
1/2 cup taco sauce
1/2 medium bell pepper – any color, sliced
1/4 small red onion – sliced
1 cup shredded cheese – we use Mexican shredded (Tillamook) but any cheese is fine
lettuce, tomato, sour cream, black olives – to serve

Instructions

Make dough. Use my homemade pizza dough recipe to make the BEST DOUGH. Here in Texas, it doesn’t take long for it to rise because of our warmer climate. My recipe makes three medium-sized pizzas, so I double it when I’m having a large group. (You'll just need one portion for this recipe.)
1 medium pizza dough
Prep veggies. Slice red onion and bell pepper. Set aside.
1/2 medium bell pepper, 1/4 small red onion
Cook taco meat. Heat a cast iron skillet to medium-high heat. Add the ground beef, chopped onions and jalapeños – and cook until beef is cooked through, stirring frequently. Then add the taco seasoning (homemade or store-bought) and cook for a few more minutes.
1/2 pound ground beef, 1/4 cup onion, 1/2 medium jalapeno, 1 Tablespoon taco seasoning
Arrange dough. To start, roll out the dough. We either press the dough into a greased cast iron skillet for the oven or on a board lined with parchment paper (sprinkled with cornmeal) for the grill (that we slide on top of a pizza stone).
Add toppings. Spread taco sauce on the dough. Then add the taco meat, sliced veggies, and cheese.
1/2 cup taco sauce, 1 cup shredded cheese
Bake (or grill) – Cook pizza at a high temp. We use 475-500 degrees in our oven or at least 500 degrees on our grill/smoker. The pizza is done when the crust is nice and golden brown to your liking.
Serve – Serve pizza with some shredded lettuce, chopped tomatoes, sliced black olives, sour cream, and an extra drizzle of taco sauce.
lettuce, tomato, sour cream, black olives

Notes

If grilling the pizza, you’ll need either a pizza stone or a cast iron skillet. If baking in the oven, you can use a stone, a skillet, or even a baking sheet.
Store leftover pizza in an airtight container in your refrigerator for 3-4 days.

Nutrition

Grilled Salmon Burgers with Avocado Crema

Sue Ringsdorf — Thu, 21 May 2026 11:00:00 +0000

These Grilled Salmon Burgers with Avocado Crema are a fresh and flavorful twist on a classic burger – packed with bold seasoning and topped with a creamy avocado sauce. They are a lighter, healthier alternative to a traditional burger that is so delicious you will never miss the beef!

Best Salmon Burgers

While we love grilling classic beef or turkey burgers outside, these salmon burgers are just as easy to make indoors in a cast-iron skillet. Because the patties are a bit more delicate and cook very quickly, I often prefer cooking them inside where they’re easier to manage. That said, they can absolutely be cooked on an outdoor grill if you prefer that smoky flavor.

These simple burgers come together with just four main ingredients, plus a generous coating of blackened seasoning on the outside for bold flavor. Top them with a creamy avocado crema (or simply use smashed avocado if you prefer) and serve on your favorite buns for an easy, flavor-packed meal.

Reasons to love these salmon burgers:

Quick and easy to make – With just a few simple ingredients, these burgers come together fast, making them perfect for busy weeknights.
Fresh, bold flavor – The blackened seasoning adds a smoky kick that pairs perfectly with the rich salmon and creamy avocado crema.
Light but satisfying – Salmon burgers feel lighter than traditional beef burgers but are still filling and packed with protein.
Versatile cooking options – You can cook them on the grill or in a cast iron skillet indoors, so they work year-round no matter the weather.

Ingredients Needed for Blackened Salmon Burgers:

Fresh Salmon – Buy the salmon without skin, or simply remove it. We eat salmon almost every week, so I keep it handy in the freezer.
Panko breadcrumbs, an egg, and parmesan cheese – These items make the salmon patties stick together and add flavor. Everything goes right in the food processor.
Blackened Seasoning – I use a similar seasoning for my Skillet Blackened Tilapia. Most of these items should be in your pantry, and it’s a simple combo of paprika, brown sugar, garlic powder, onion powder, cumin, red pepper flakes, cayenne pepper, and salt. Pro-Tip: Keep a large batch of this in a mason jar, ready to go!
Avocado Oil (or another neutral oil) – You’ll need just a couple of tablespoons for pan frying. If you make the salmon patties on the grill, just brush a light coating of oil on them to prevent sticking.
Avocado Crema Ingredients – This simple mixture combines one large avocado, sour cream light (or you could use plain Greek yogurt), cilantro, lime, and garlic salt. In a pinch, you could use mashed avocado.
Hamburger Buns – I got the baking gene from my momma, so of course, I had to whip up some homemade buns using my recipe for Homemade Hoagie Rolls (but make them round for burgers).

How to make Grilled Salmon Burgers with Avocado Crema:

Step 1
Prep the patties. Cut the salmon into chunks and place in a large food processor. Add the Panko crumbs, an egg, and parmesan cheese. Pulse for 10-15 seconds or until it resembles ground meat.

If you don’t have a food processor, you can use a knife and chop it up instead.

Step 2
Form patties. Transfer the salmon mixture onto a plate and use your hands to form the meat into four equal-sized patties.

Step 3
Add blackened seasoning. Combine homemade blackened seasoning mixture (or use store-bought) and sprinkle about three tablespoons over both sides of the salmon patties.

Step 4
Prepare the Avocado Crema. In a small food processor, combine the avocado, sour cream, cilantro, lime, and garlic salt. Pulse until creamy. Test for seasoning.

Step 5
Cook the burgers. Heat avocado oil in a large cast iron skillet over medium-high heat. Gently add two of the salmon patties, and cook until done, about 2-3 minutes per side (these cook fast!). Repeat for the remaining two patties. The cooking time will vary, depending on the heat of your cooking surface, thickness of the salmon patties, and your preference.

Step 6
Assemble burgers. On the bottom side of bun, add lettuce, onion, and/or tomato, followed by a grilled salmon burger, and top with a big scoop of avocado crema.

NOTE: These salmon burgers are both delicious and messy! My guys like to add just a bit of the Avocado Crema on top, and then dip each bite in more!

What to serve with these delicious burgers:

Classic Wedge Salad – Love this combo of ingredients, and that blue cheese dressing.
Lemon Orzo Pasta Salad – Summer equals pasta salad, and I’m all in on this one.
Herb Buttery Smashed Potatoes – There is no such thing as too many potatoes in our home.
End your meal with some freshly baked cookies, like my Super Soft Chocolate Chip Cookies or Oatmeal Chocolate Chip Cookies. So good!

Best Burger Buns

While you can buy store-bought buns, we like to make ours at home! Use my Homemade Hoagie Rolls recipe but shape them into rounds for buns. You can also make our Soft Burger Buns or Everything Bagel Rolls!

Recipe FAQs:

What type of salmon works best for salmon burgers?

Fresh salmon fillets work best because they give the burgers great flavor and texture. Skinless salmon is easiest to work with, but if your fillet has skin, simply remove it before chopping or pulsing the fish.

Should I chop or grind the salmon?

You can do either. Finely chopping the salmon with a knife creates a slightly chunkier texture, while pulsing it a few times in a food processor makes a smoother burger mixture. Just be careful not to over-process.

How do I keep salmon burgers from falling apart?

Adding a binder like breadcrumbs and an egg helps hold everything together. It also helps to chill the formed patties in the refrigerator for 15–20 minutes before grilling so they firm up.

Can I cook salmon burgers on the grill instead of a skillet?

Yes! Lightly oil the grill grates and cook the burgers over medium heat so they don’t stick. A grill pan or piece of foil can also help if you’re worried about them breaking apart.

What is avocado crema?

Avocado crema is a creamy sauce made by blending ripe avocado with ingredients like lime juice, sour cream or Greek yogurt, garlic, and salt. It adds a cool, tangy, and slightly rich topping that pairs perfectly with the salmon.

Can I make the avocado crema ahead of time?

Yes, you can make it an hour or so in advance. Store it in the refrigerator in an airtight container and press plastic wrap directly onto the surface to help prevent browning.

Other Delicious Burger Recipes:

Need more burger ideas? We’ve gotcha covered!

Make this salmon recipe next: Grilled Cedar Plank Salmon

xoxo ~Sue

Grilled Salmon Burgers with Avocado Crema

These Grilled Salmon Burgers with Avocado Crema are a fresh and flavorful twist on a classic burger – packed with bold seasoning and topped with a creamy avocado sauce. They are a lighter, healthier alternative to a traditional burger that is so delicious you will never miss the beef!

Course Main Dish

Cuisine American

Keyword Avocado Crema, blackened salmon burgers, grilled salmon

Prep Time 30

Cook Time 12

Total Time 42

Servings burgers

Calories 440kcal

Author Sue Ringsdorf

Ingredients

For the salmon burgers:

20 oz. fresh salmon, skinless
1/2 cup panko breadcrumbs
1 Tablespoon parmesan cheese
1 large egg
3 Tablespoons blackened seasoning – homemade or store-bought
2 Tablespoons avocado oil – or more as needed
hamburger buns of your choice
lettuce, red onion, and/or tomato slices – to serve

For the Crema:

1 large avocado
1/2 cup sour cream light – or you can use plain Greek yogurt
2 Tablespoons cilantro
1/2 teaspoon garlic salt
1 medium lime – freshly squeezed

Instructions

Prep the patties. Cut the salmon into chunks and place in a large food processor. Add the Panko crumbs, an egg, and parmesan cheese. Pulse for 10-15 seconds or until it resembles ground meat.
If you don’t have a food processor, you can use a knife and chop it up instead.
Form patties. Transfer the salmon mixture onto a plate and use your hands to form the meat into four equal-sized patties.
Add blackened seasoning. Combine seasoning mixture (or use store-bought) and sprinkle about three tablespoons over both sides of the salmon patties.
Prepare the Avocado Crema. In a small food processor, combine the avocado, sour cream, cilantro, lime, and garlic salt. Pulse until creamy. Test for seasoning.
Cook the burgers. Heat avocado oil in a large cast iron skillet over medium-high heat. Gently add two of the salmon patties, and cook until done, about 2-3 minutes per side (these cook fast!). Repeat for the remaining two patties. The cooking time will vary, depending on the heat of your cooking surface and the thickness of the salmon patties.
Assemble burgers. On the bottom side of bun, add lettuce, onion, and/or tomato, followed by a grilled salmon burger, and top with a big scoop of avocado crema.
NOTE: These salmon burgers are both delicious and messy! My guys like to add just a bit of the Avocado Crema on top, and then dip each bite in more!

Notes

These burgers cook very quickly. I like to make them inside using my cast iron skillet, but you could make them on the grill too. Just brush both sides of patties with olive oil, and be gentle!
Make up a large batch of the blackening seasoning and store in a mason jar. You’ll be surprised how much you use it.
Don’t make the Avocado Crema too far in advance, for best results. Leftovers can be stored in the refrigerator, covering tightly with cling wrap.
While you can buy store-bought buns, we like to make ours at home! Use my Homemade Hoagie Rolls recipe but shape them into rounds for buns. You can also make our Soft Burger Buns or Everything Bagel Rolls!

Nutrition

Moist Strawberry Shortcake Recipe

Sue Ringsdorf — Thu, 07 May 2026 11:00:00 +0000

This Moist Strawberry Shortcake Recipe features a soft, vanilla bean cake topped with juicy sugared strawberries and fluffy real whipped cream. It’s a fresh, classic dessert that’s perfectly sweet, light, and ideal for any occasion. Plus it reminds me of my childhood!

A dessert that doubles for all the USA patriotic holidays too!

Easy Shortcake Recipe

Strawberry shortcake has always been one of my favorite desserts, and I’ve been on a mission to find my perfect version. I’ve tried pound cake and buttermilk biscuits, but this soft vanilla cake is the one—this is it!

Why we love it:

Incredibly moist and tender – The soft vanilla cake soaks up all the sweet strawberry juices and whipped cream for the perfect bite.
Fresh, simple ingredients – Juicy strawberries, real whipped cream, and classic cake flavors keep it light and naturally delicious.
Easy to make but impressive to serve – It comes together without fuss but looks beautiful layered for guests.
Pure nostalgic comfort – It captures that classic summertime strawberry shortcake flavor everyone loves and reminds me of my childhood.

Related Memories

Don’t want to read about my memories? Scroll on by to the recipe!

Do you have childhood memories of this summertime favorite like I do? My mom made the best strawberry shortcake – hers started with a simple Bisquick cake (from the recipe on the back of the box!), topped with sweetened strawberries and either Cool Whip or a scoop of vanilla ice cream.

Every summer, we’d stop by a local strawberry farm and come home with big boxes of freshly picked berries. Since they didn’t last long, she’d fill the sink with water to wash them, then start hulling and slicing for jam, pie, or shortcake. There were always more than we could use, and I can still picture myself standing next to her, sneaking bites almost as fast as she could prep them – such a sweet, simple memory I’ll always love.

This simple dessert can be used to celebrate any patriotic USA holiday. Avoid the food dyes and use natural colors with a fresh array of strawberries and blueberries! Try our 4th of July Fruit Pizza next!

Ingredient Notes:

Cake Flour – This type of flour helps the cake stay extra moist.
Egg Whites – To keep the cake white, I skipped the yolks and just used whites.
Vanilla Bean Paste – Adds an extra vanilla punch – so good!
Heavy Cream – Use heavy cream to make REAL whipped cream.
Strawberries – These are best in season and make a delicious topping!
Blueberries – Use some blueberries for a little pop of blue for any red, white, and blue dessert!

Three Parts:

You can prep all three parts in advance and then assemble the shortcakes whenever you want.

The cake.
The strawberries.
The whipped cream.

How to make Moist Strawberry Shortcake:

Step 1
Make the cake batter. Use a stand mixer (a hand mixer works too) to cream together the softened butter and sugar. Then add the egg whites, buttermilk, and vanilla bean paste. Mix well.

Add the dry ingredients – baking soda, baking powder, salt, and cake flour. Then mix again.

Step 2
Pour the batter into pan. Prep the pan with parchment paper or baking spray, and then pour the batter into the pan, spreading evenly to all sides.

The square pans I use are a great size to use when you don’t want a ton of leftovers.

Step 3
Bake cake. Bake cake in a preheated 350-degree F oven for approximately 25 minutes, or until done in the center. Use a toothpick to test for doneness – your oven may run cooler or hotter than mine does.

Cool cake on a wire cooling rack.

Step 4
Prep strawberries. Hull and slice the strawberries. Add to a mixing bowl and add the sugar. Stir well and let maserate for at least 30 minutes.

NOTE: Sugar is the key to preparing the strawberries for shortcake. If you want a nice syrupy drizzle on your shortcake, then add extra sugar to the strawberries. The sugar draws out the juices from the strawberries and makes them extra sweet.

Step 5
Make whipped cream. In another bowl, combine the heavy cream, powdered sugar, and vanilla. Use a hand mixer to whip ingredients until stiff peaks start to form.

NOTE: If you overmix whipping cream, it will go from soft, fluffy peaks to a grainy, curdled texture. Keep going past that point and it will actually separate into butter and liquid (buttermilk).

Step 6
Assemble plates of shortcake. To small plates, add a square of vanilla cake. Top with some fresh whipping cream followed by strawberries and blueberries. Dig in!

Recipe FAQs:

What is shortcake?

Shortcake generally refers to a sweet cake or crumbly biscuit in America. Shortcakes are layered with strawberries and whipped cream and are found worldwide, but generally considered to have originated in North America.

What kind of topping do you add to shortcake?

In addition to strawberries, you’ll need to top your shortbread with whipped cream. Use the REAL stuff for maximum flavor!

Can I assemble strawberry shortcake ahead of time?

It’s best assembled just before serving so the cake doesn’t get soggy, but you can prep all components in advance.

How do you store shortcake?

You’ll want to store the three parts of the shortbread separately. The cake can be stored on the countertop. It also freezes well if you place in freezer bags. The whipped cream topping and the strawberries can be stored in the refrigerator.

Expert Tips:

If you’d rather make this recipe as cupcakes for your shortcake, you can definitely do that instead of using a square pan. Just fill cupcake liners to 3/4 full and reduce baking time.
You can use a stand mixer or a hand mixer for the cake.
Add more sugar for an extra syrupy strawberry sauce. It’s up to you.
If wanting to prep in advance, the cake can be frozen and thawed out on your countertop beforehand. Make the whipped cream and strawberries the day you enjoy this dessert.

More Delicious Strawberry Favorites:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Moist Strawberry Shortcake Recipe

This Moist Strawberry Shortcake Recipe features a soft, vanilla bean cake topped with juicy sugared strawberries and fluffy real whipped cream. It’s a fresh, classic dessert that’s perfectly sweet, light, and ideal for any occasion. Plus it reminds me of my childhood!

Course Dessert

Cuisine American

Keyword moist strawberry shortcake, strawberry shortcake, sugared strawberries, vanilla cake

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 435kcal

Author Sue Ringsdorf

Ingredients

For the shortcake:

1/2 cup unsalted butter – softened to room temperature
2/3 cup granulated sugar (132 grams)
2 large egg whites – at room temperature
2/3 cup buttermilk – at room temp
2 teaspoons vanilla bean paste
1 ⅓ cup cake flour (173 grams) – 115 grams
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the strawberries:

32 oz. strawberries – or two pounds
1/4 cup sugar

For the whipping cream:

1 ½ cup heavy whipping cream
3 Tablespoons powdered sugar
2 teaspoons vanilla

Instructions

Make the cake batter. Use a stand mixer (a hand mixer works too) to cream together the softened butter and sugar. Then add the egg whites, buttermilk, and vanilla bean paste. Mix well.
Add the dry ingredients – baking soda, baking powder, salt, and cake flour. Then mix again.
1/2 cup unsalted butter, 2/3 cup granulated sugar (132 grams), 2 large egg whites, 2/3 cup buttermilk, 2 teaspoons vanilla bean paste
1 ⅓ cup cake flour (173 grams), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
Pour the batter into pan. Prep the pan with parchment paper or baking spray, and then pour the batter into the pan, spreading evenly to all sides.
The square pans I use are a great size to use when you don’t want a ton of leftovers.
Bake cake. Bake cake in a preheated 350-degree F oven for approximately 25 minutes, or until done in the center. Use a toothpick to test for doneness – your oven may run cooler or hotter than mine does.
Cool cake on a wire cooling rack.
Prep strawberries. Hull and slice the strawberries. Add to a mixing bowl and add the sugar. Stir well and let maserate for 20-30 minutes.
32 oz. strawberries, 1/4 cup sugar
Make whipped cream. In another bowl, combine the heavy cream, powdered sugar, and vanilla. Use a hand mixer to whip ingredients until stiff peaks start to form.
NOTE: If you overmix whipping cream, it will go from soft, fluffy peaks to a grainy, curdled texture. Keep going past that point and it will actually separate into butter and liquid (buttermilk).
1 ½ cup heavy whipping cream, 3 Tablespoons powdered sugar, 2 teaspoons vanilla
Assemble plates of shortcake. To small plates, add a square of vanilla cake. Top with some fresh whipping cream followed by strawberries and blueberries. Dig in!

Notes

STORING: You’ll want to store the three parts to the shortbread separately. The cake can be stored on the countertop. It also freezes well if you place in freezer bags. The whipped cream topping and the strawberries can be stored in the refrigerator.

Sugar is the key to preparing the strawberries for shortcake. If you want a nice syrup-y drizzle on your shortcake, then add extra sugar to the strawberries. The sugar draws out the juices from the strawberries so the longer you let them sit on the counter, the more juice you will get.

Nutrition

Overnight Sausage Egg Casserole

Sue Ringsdorf — Mon, 23 Mar 2026 11:00:00 +0000

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Overnight Breakfast Casserole

If y’all have ever made omelettes for a group and realized that all you did was cook while everybody else was eating, this casserole is for you. Make a mess in your kitchen the day before, and then keep it stress-free at mealtime. That’s what I’m talking about.

You simply make it the night before.
Store it in the refrigerator overnight.
And then pop it in the oven about an hour before you eat.
OR you can prep and bake the casserole the same day!

This omelette casserole tastes like the real thing. You won’t be disappointed. I promise!

We love our breakfast casseroles including this Sausage Hash Brown Breakfast Casserole and Blueberry French Toast Casserole.

Why This Recipe Works:

Make Ahead. We love the ease of making this casserole one day and then baking it the next.
Great for entertaining. This is a perfect holiday breakfast because it feeds a crowd!
Tastes delicious! Yup, just like an omelette but way easier.

Ingredients Notes:

Sausage – Use mild, sweet, or spicy Italian sausage – according to what you like best.
Bacon – You’ll need about 6 slices of bacon.
Veggies – Onion, garlic, red bell pepper, jalapeño, mushrooms, and spinach. You could also use additional veggies if desired.
Eggs – You’ll need a dozen large eggs.
Spices – Ground mustard, kosher salt, and freshly ground black pepper.
Sliced Bread – You can use any kind of bread. I used some homemade Cracked Wheat Bread that I had in my freezer.
Cheese – One or two cups of shredded cheddar cheese works great! See note below on what type of cheese to use!

NOTE: Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.

How to make Omelette Casserole:

Step 1
Cook the sausage. In a skillet, brown the sausage until fully cooked. Spoon into a colander to drain.

Step 2
Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.

Step 3
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, and sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minute or so.

Step 4
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.

Step 5
Prep bread. Butter one side of the bread. You can remove crusts if desired.

Step 6
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.

Step 7
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately (for dinner!) instead of waiting until morning.

Step 8
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

All ovens are different so you may need to adjust the baking time.

NOTE: Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Recipe Tips and Variations:

Use different meats in this casserole. I occasionally use turkey sausage and turkey bacon instead of pork.
You can vary the veggies or use additional – any kind of peppers and mushrooms. Tomatoes would be a tasty addition too.
Feel free to adjust the spices according to what you like.
Any kind of cheese works too. I like adding pepper jack cheese or anything spicy!
Instead of storing this in the refrigerator overnight, you can bake it immediately after assembly.

Breakfast for Dinner? Yes, please! Serve this with some avocado toast and fresh fruit!

Other Overnight Breakfast Dishes:

Blueberry French Toast Casserole – This one gets rave reviews from friends. Those blueberries!
Chocolate French Toast Casserole – Chocolate lovers will love this one.
Peanut Butter and Jelly Overnight Oats – We eat these on the regular. They are great for kids and adults alike!
Apple Pie Overnight Oats – This version of overnight oats has freshly cooked apples. So good!

Or try our Crustless Ham and Cheese Quiche or Chile Relleno Casserole!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Overnight Sausage Egg Casserole

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Course Breakfast

Cuisine American

Keyword breakfast casserole, omelette breakfast, overnight breakfast casserole

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 361kcal

Author Sue Ringsdorf

Ingredients

6 strips bacon – cooked and crumbled
1 pound sausage – cooked and crumbled
1 Tablespoon olive oil
1/2 large onion – diced
1 medium red bell pepper – diced
1 medium jalapeno – diced
1 cup sliced mushrooms
1 1/2 cups spinach leaves
2 cloves garlic – minced
7 slices old bread
2-3 Tablespoons butter – or enough to spread on bread
12 large eggs
1 cup 2% milk – or use whatever milk you have
1 teaspoon dry mustard powder
1-2 cups shredded cheddar cheese * SEE NOTE BELOW
kosher salt and freshly ground black pepper – to taste

Instructions

Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.
6 strips bacon
Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to strain.
1 pound sausage
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.
1 Tablespoon olive oil, 1/2 large onion, 1 medium red bell pepper, 1 medium jalapeno, 1 cup sliced mushrooms, 1 1/2 cups spinach leaves, 2 cloves garlic, salt and pepper
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.
12 large eggs, 1 cup 2% milk, 1 teaspoon dry mustard powder, kosher salt and freshly ground black pepper
Prep bread. Butter one side of the bread. You can remove crusts if desired.
7 slices old bread, 2-3 Tablespoons butter
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.
1-2 cups shredded cheddar cheese
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately if not prepping ahead.
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

Video

Notes

Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.
Use your choice of meat for this casserole. You can even skip it for a meatless dish.
The veggies can be substituted as well, for whatever you like best.
Baking time will vary according to your oven, but the eggs should be set in the middle before serving.
Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Nutrition

Homemade Hamburger Helper Beef Stroganoff

Sue Ringsdorf — Thu, 05 Mar 2026 12:00:00 +0000

Homemade Hamburger Helper Beef Stroganoff is a DIY version of the popular boxed meal kit, made with ground beef, pasta, browned mushrooms, and a creamy stroganoff-style sauce. This weeknight meal is simple comfort food that the whole family will love!

Hamburger Helper with Mushrooms

Honestly, we didn’t grow up eating Hamburger Helper and it’s never been a go-to after we married – even though I wasn’t a great cook. But there is one clear memory I have of this boxed meal (when I was a babysitting teenager) and it’s not pretty. I won’t bore you with the details but it was a complete disaster.

So let’s call this a redemption meal.

Why This Recipe Works:

SIMPLE – You only need one pot to make this recipe. The noodles get cooked with everything else! Fairly easy cleanup for busy weeknights.
COMFORT FOOD – Our homemade beef stroganoff hamburger helper is classic comfort food you need right now. If you’re a fan of the hamburger helper box mix, you’ll love this version.
JUST LIKE THE OLD DAYS – Our homemade version of the original hamburger helper is one the entire family will love (including your picky eaters). Ditch the boxed version and try this fool-proof recipe instead!
GREAT MEAL PREP – This is a great recipe to meal prep for lunches. Since it serves 4-5 people, you may want to double the recipe for leftovers.

Ingredients Used:

You’ll need the following simple ingredients for this ground beef stroganoff. All of these are easily found in your local grocery store.

Unsalted Butter
Fresh Mushrooms – We use Bella mushrooms.
Extra-Virgin Olive Oil
Lean Ground Beef – You’ll need one pound of ground beef for this quick dinner.
Fresh Garlic Cloves – or use garlic powder instead
Seasonings – onion powder, dried thyme, kosher salt, freshly ground black pepper
Beef Broth (or beef stock)
Milk – We normally use 2% but whole milk or heavy cream could also be used.
Dijon Mustard
Worcestershire Sauce
Wide Egg Noodles
Sour Cream

How to make Homemade Hamburger Helper:

Step 1
Prep mushrooms. Use a damp paper towel, and clean the mushrooms. Do not soak or run underwater! Slice off the end of the mushrooms, and quarter them, depending on their size.

Step 2
Brown mushrooms. Add butter to a large pot and then the prepared mushrooms. Stir them frequently until browned and then add salt and pepper to taste.

Remove the browned mushrooms to a clean plate and set aside.

Step 3
Cook ground beef. Then add a drizzle of olive oil to the pot over medium-high heat. Add ground beef and cook until completely cooked through. Strain off the excess grease, if desired. Then reduce heat to medium and add the minced garlic, onion powder, dried thyme, salt, and pepper – and cook for another minute, stirring constantly.

Step 4
Add liquids. Add the beef broth, milk, Dijon mustard, and Worcestershire Sauce. Bring mixture to a boil and then reduce heat to a rolling simmer.

Step 5
Add noodles. Then add the egg noodles and cook until al dente (or tender), about 7-8 minutes. Stir occasionally, nestling the noodles into the liquids.

Step 6
Add sour cream. Reduce heat to low and add the sour cream. Stir well until beef and noodles are well coated in the creamy sauce.

Step 7
Add mushrooms. Then add the mushrooms and a pinch of red pepper flakes (optional), and stir well. Let hamburger helper sit for about 10 minutes to thicken.

Step 8
Serve. Serve this easy homemade hamburger helper recipe with an extra spoonful of sour cream.

Store leftovers in an airtight container in your refrigerator for 3-4 days. We like to add leftovers to individual meal prep containers for quick lunches on-the-go.

What to serve with Beef Stroganoff:

BREAD – Add a few slices of Garlic Sourdough Bread, Chewy French Bread, or Braided Brioche Bread.
SALAD – Try our Classic Wedge Salad with Blue Cheese Dressing, Arugula Caprese Salad, or Spinach and Goat Cheese Salad.
DESSERT – We always have room for Chocolate Caramel Bars or our delicious Moose Tracks Ice Cream Recipe.

Recipe FAQs:

What kind of ground beef works best for hamburger helper stroganoff?

Lean ground beef (85/15 or 90/10) works best because it adds flavor without making the sauce greasy. If using fattier beef, be sure to drain excess fat.

Can I use ground turkey instead of ground beef?

Yes, ground turkey is a great substitute. Use dark meat turkey for the best flavor and consider adding a little extra seasoning.

What pasta should I use?

Short pasta like elbow macaroni, shells, rotini or egg noodles works best because it holds the creamy stroganoff sauce well.

Can I make this recipe without mushrooms?

Absolutely. Simply omit the mushrooms or replace them with onions or extra beef if you prefer.

Other Easy Ground Beef Recipes:

Choose one of these delicious midweek dinners next.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Homemade Hamburger Helper Beef Stroganoff Recipe

Course Main Dish

Cuisine American

Keyword beef stroganoff, hamburger helper, homemade hamburger helper beef stroganoff

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 595kcal

Author Sue Ringsdorf

Ingredients

For beef and mushrooms:

2 Tablespoons unsalted butter
16 oz. Bella mushrooms – chopped
1 Tablespoon extra-virgin olive oil
1 pound lean ground beef
3 cloves garlic – minced
1 teaspoon onion powder
1 teaspoon dried thyme
kosher salt and freshly ground black pepper – to taste

Remaining:

2 cups lower-sodium beef broth
2 cups 2% milk
1 Tablespoon Dijon mustard
1-2 Tablespoons Worcestershire Sauce
12 oz. wide egg noodles
1 cup sour cream light

Instructions

Prep mushrooms. Use a damp paper towel, and clean the mushrooms. Do not soak or run underwater! Slice off the end of the mushrooms, and quarter them, depending on their size.
Brown mushrooms. Add butter to a large pot and then the prepared mushrooms. Stir them frequently until browned and then add salt and pepper to taste.
Remove the browned mushrooms to a clean plate and set aside.
2 Tablespoons unsalted butter, 16 oz. Bella mushrooms
Cook ground beef. Then add a drizzle of olive oil to the pot over medium-high heat. Add ground beef and cook until completely cooked through. Strain off the excess grease, if desired. Then reduce heat to medium and add the minced garlic, onion powder, dried thyme, salt, and pepper – and cook for another minute, stirring constantly.
1 Tablespoon extra-virgin olive oil, 1 pound lean ground beef, 3 cloves garlic, 1 teaspoon onion powder, 1 teaspoon dried thyme kosher salt and freshly ground black pepper
Add liquids. Add the beef broth, milk, Dijon mustard, and Worcestershire Sauce. Bring mixture to a boil and then reduce heat to a rolling simmer.
2 cups lower-sodium beef broth, 2 cups 2% milk, 1 Tablespoon Dijon mustard, 1-2 Tablespoons Worcestershire Sauce
Add noodles. Then add the egg noodles and cook until al dente (or tender), about 7-8 minutes. Stir occasionally, nestling the noodles into the liquids.
12 oz. wide egg noodles
Add sour cream. Reduce heat to low and add the sour cream. Stir well until beef and noodles are well coated in the creamy sauce.
1 cup sour cream light
Add mushrooms. Then add the mushrooms and a pinch of red pepper flakes (optional), and stir well. Let hamburger helper sit for about 10 minutes to thicken.
Serve. Serve this easy homemade hamburger helper recipe with an extra spoonful of sour cream.

Notes

Store leftovers in an airtight container in your refrigerator for 3-4 days.
Freeze leftovers in a freezer-safe container for up to 2-3 months. Thaw and reheat before serving.
This is a great recipe to meal prep for lunches. Since it serves 4-5 people, you may want to double the recipe for leftovers.

Nutrition