18 Tasty Things To Absolutely Devour During Game Day

Surefire hits that will turn up your Super Bowl party so many notches!

The big game day is upon us. We got you covered with all of these delicious things to make during game day:

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1. Easy Stout Chili

Easy Stout Chili

Here’s what you will need:
* Drizzle of olive oil
* 1 lb ground beef
* 2 tsp pepper
* 2 tsp salt
* 1 large onion, chopped
* 30 oz can of kidney beans
* 28 oz can of crushed tomato
* 2 Tbsp. cumin
* 1 Tbsp. paprika
* 1 Tbsp. red pepper flakes
* 8 Tbsp. chili powder
* 1/4 cup water
* 14.9 fl oz stout beer
* Shredded cheddar cheese
* Sour cream
* Chopped chives

In a large heavy-bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper. Once browned, remove the beef and set aside. In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate. Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water, and stout beer. Give it a stir. Bring to a boil. Cover and let simmer for an hour.

Serve with shredded cheddar, sour cream, and chives. Enjoy!

Watch the entire recipe video here.

2. Cheesy Buffalo Chicken Ring

Cheesy Buffalo Chicken Ring

Here’s what you will need:
* 4 oz cream cheese
* 1/4 cup hot sauce
* 2 1/2 cups cooked chicken
* 1 cup shredded Monterey Jack cheese
* 1 cup mozzarella cheese
* 2 cans (8 oz each) refrigerated crescent dinner rolls

Recipe inspired by Pillsbury:
1. In a bowl, mix cream cheese and hot sauce until smooth.
2. Mix in chicken and Monterey Jack cheese.
3. Unroll cans of dough; separate into triangles. On a large cookie sheet, arrange the triangles in a ring; dough should overlap, leaving around 5 inches in the center.
4. Layer half of the mozzarella on each triangle closest to the ring.
5. Spoon mixture on top of the mozzarella. Top with the rest of the mozzarella.
6. Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
7. Bake at 375˚F/190˚C for 35 minutes or until the dough is golden brown.
8. Cool 5 to 10 minutes before cutting into serving slices. Serve with choice dressing.

Watch the entire recipe video here.

3. Cheeseburger Cups

Cheeseburger Cups

Here’s what you will need:
* 8 refrigerated biscuits
* 1 lb ground beef
* 1/2 cup ketchup
* 1 tsp Worcestershire sauce
* 1 Tbsp. mustard
* 2 Tbsp. brown sugar
* 8 small slices of cheese
* Toppings of your choice

Crumble and cook the beef in a skillet. Drain. Mix in ketchup, Worcestershire sauce, mustard, and brown sugar. Grease a muffin tin, and line eight cups with the refrigerated biscuits. Divide the meat mixture among the eight cups, and bake at 400°F/204°C for 10-15 minutes, until the biscuit dough is brown. Top with cheese and bake an additional 5 minutes.

Watch the entire recipe video here.

4. Baked Potato Nachos

Baked Potato Nachos

Here’s how to make these:
Slice potatoes into 1/8-inch slices. Lay out on a baking sheet and coat with olive oil and salt. Bake at 425ºF for 15-20 minutes until golden and crispy on the edges.

Pile baked chips in layers with cheese and whatever your nacho topping preference is. Feel free to get crazy with it. Bake another 5-10 minutes until everything is melty and looking good.

Watch the entire recipe video here.

5. Cheesy Spinach and Artichoke Bread Ring Dip

Cheesy Spinach and Artichoke Bread Ring Dip

Here’s what you will need:
* 12 frozen dinner roll dough balls
* 8 oz cream cheese, softened
* 1/2 cup grated Parmesan cheese
* 1/2 cup grated Romano cheese
* 1/2 cup shredded mozzarella cheese
* 1/4 cup sour cream
* 1 14-oz can (1 1/2 cups) artichoke hearts, drained and chopped
* 3/4 cup frozen chopped spinach, thawed and drained of excess water
* 2 cloves garlic, chopped
* 1 tsp basil
* 1/2 tsp crushed red pepper flakes
* Olive oil

Coat a 10-inch oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.

In a medium bowl, combine cream cheese, Parmesan, Romano, mozzarella, sour cream, artichokes, spinach, garlic, basil, and red pepper flakes.

Once dough has thawed, uncover and scoop the dip into the center of the skillet. Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional). Bake in a preheated oven at 375˚F (190˚C) for 25 minutes. (If the bread browns too quickly, lower oven temperature to 350˚F or cover the bread with a ring of foil.) Remove and let cool slightly before serving.

Watch the entire recipe video here.

6. Mozzarella-Stuffed Slow Cooker Meatballs

Mozzarella-Stuffed Slow Cooker Meatballs

Here’s what you will need to do:
Cut low-moisture mozzarella cheese into 3/4-inch cubes cubes. Store in refrigerator while preparing the meat.

For the meatballs, here’s what you’ll need to combine in a large mixing bowl:
* 1 lb ground beef
* 1 lb hot Italian sausage
* 1/2 tsp garlic powder
* 2 tsp salt
* 1 tsp black pepper
* 1 cup bread crumbs
* 1/4 cup Parmesan cheese
* 2 eggs
* 1/2 cup whole milk
* 1/2 cup chopped parsley

Roll golf-ball-sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meatball around it until it’s a new ball again. Arrange meatballs in slow cooker and cover in tomato sauce. Cook on high for 2 to 2.5 hours.

Watch the entire recipe video here.

7. Beer Mac and Cheese

Beer Mac and Cheese

Here’s what you will need:
* 16-oz box of pasta
* 3 Tbsp. butter
* 3 Tbsp. flour
* 1 cup German pilsner-style beer
* 1 cup cream
* 4 oz cream cheese
* 8 oz shredded cheddar cheese
* 8 oz shredded mozzarella cheese

Boil pasta until cooked; drain and set aside.

Melt butter in a clean pot, and add flour. Mix until it forms a paste.

Pour in beer, then cream, and finally cream cheese. Stir until melted and bring to a low boil.

Add in both types of cheese and stir until melted. Add pasta to the pot (or in a separate serving bowl if preferred). Optional: Top with more cheese and sea salt for extra flavor. Pair with your favorite beer, and enjoy!

Watch the entire recipe video here.

9. Pigs in a Pretzel Blanket

Pigs in a Pretzel Blanket

Here’s what you will need:
* 1 package cocktail franks/mini hot dogs
* 1 ball pizza dough
* 5 cups water
* 1/4 cup baking soda
* 1 egg, beaten
* Sea salt

Bring pizza dough to room temperature. Cut the dough into strips and stretch/roll out. Roll up mini hot dogs in pizza dough so the dough wraps around twice, leaving the ends sticking out and cutting off any excess. Place on a lightly greased baking sheet until ready to boil.

Bring 5 cups of water to a light boil. Add in 1/4 cup of baking soda. Once it is dissolved, boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches). Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.

Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes, until the dough is nicely browned.

Watch the entire recipe video here.

10. Toasted Ravioli

Toasted Ravioli

Here’s what you will need:
* Fresh or thawed frozen ravioli
* Flour
* Egg wash (3 eggs and 1/4 cup milk)
* Italian-style bread crumbs (or plain bread crumbs with dried basil and oregano)
* Marinara sauce (for dipping)
* Vegetable oil (for frying)

If your ravioli is frozen, allow to thaw before breading. Dredge the ravioli in flour, then egg wash (allow excess to drip off), then bread crumbs. Fill a large pot or skillet with two inches of oil and bring up to 350°F / 180°C. Carefully place ravioli in the oil (don’t crowd them; cook in batches) and let cook for about one minute per side until golden brown. Set aside on a plate covered with paper towels to drain excess oil. Once the ravioli have cooled, plate and serve with warm marinara sauce.

Watch the entire recipe video here.

12. Pretzel-Crusted Chicken Nuggets

Pretzel-Crusted Chicken Nuggets

Here’s what you will need:
* 2 cups salted pretzels
* 1/2 cup Parmesan cheese
* 1/2 cup flour
* 1/4 tsp pepper (optional)
* 2 eggs
* 1 lb boneless chicken breasts

Cut chicken breasts into 2-inch pieces. Mix pretzels and cheese in food processor. Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third. Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/cheese mix. Fry in vegetable oil. Flip several times until fully cooked. Serve with ketchup or your favorite dipping sauce!

Watch the entire recipe video here.

13. Jalapeño Popper Dip

Jalapeño Popper Dip

Here’s what you will need:
* 1 4-oz can diced jalapeños, well-drained, OR 4-6 fresh jalapeños, roasted and diced (include seeds for extra spice)
* 1 8-oz package cream cheese, softened
* 1 cup sour cream
* 2 cups shredded cheddar cheese
* 3/4 cup + 1/4 cup shredded Parmesan cheese
* 1/2 cup Italian seasoned bread crumbs
* 4 Tbsp. butter, melted
* 1 Tbsp. dried parsley

Instructions for roasting jalapeños:
1. Cut fresh jalapeños in half, then place facedown on a baking sheet.
2. Broil jalapeños until the skins blacken and bubble up.
3. Remove from broiler and peel outer skin.

Directions for the dip:
1. In a medium bowl, mix cream cheese and sour cream.
2. Add cheddar cheese, 3/4 cup Parmesan cheese, and diced jalapeños. Mix well.
3. Spoon into 8×8 baking dish or medium-size cast iron pan, spreading evenly.
4. In a medium bowl, mix bread crumbs, melted butter, 1/4 cup parmesan cheese, and dried parsley.
5. Sprinkle bread crumb topping evenly over jalapeño mixture.
6. Bake at 400˚F/200˚C for 20 minutes, or until hot and bread crumbs are golden brown.
7. Serve with bread or crackers.

Watch the entire recipe video here.

14. Loaded Sweet Potato Skins

Loaded Sweet Potato Skins

Here’s what you will need:
* 4 sweet potatoes
* 1 Tbsp. olive oil
* 1/4 cup whole milk
* Salt to taste
* Pepper to taste
* 1/2 cup shredded mozzarella
* 1/2 cup shredded cheddar
* 4 strips bacon, cooked until crispy, and crumbled
* Sour cream and chopped chives for serving

1. Pierce each sweet potato a few times and bake at 400˚F/200˚C for 50 minutes or until soft. Let potatoes cool, then cut in half lengthwise.

2. Scoop out potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil, and bake at 400˚F/200˚C for 10 minutes.

3. Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy. Remove sweet potato skins from oven; fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F/200˚C for 15 minutes until the cheese is melted.

4. Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.

Watch the entire recipe video here.

15. Buffalo Chicken Dip

Buffalo Chicken Dip

Get the recipe here.

16. Pizza Pretzel

Pizza Pretzel

Yields: 3 pretzels

Here’s what you will need:
* 1 (13.8-ounce) tube store-bought pizza dough
* 4 cups shredded mozzarella (from two 8-ounce bags)
* nonstick vegetable oil spray
* 15 presliced pepperoni
* Store-bought marinara or pizza sauce for dipping

Preheat oven to 425°F/220°C. Unroll the dough (it should form a 15×9-inch rectangle), then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.) Carefully stretch each of the strips by width and length — stretch each to about a 3-inch width and about a 34-inch length. Sprinkle 1 cup of cheese down the center of each dough strip. (Reserve the last 1 cup of cheese for later.) Fold the dough over the cheese, pressing to seal and rolling slightly to create three dough logs filled with cheese. Cover a baking sheet with foil and spray with vegetable oil. To form the pretzels, take one dough log, move it to the foil-covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. That’s your pretzel shape! Repeat with the other two dough logs on the baking sheet. (Watch the video if you need help with this step.) Wrap pepperonis on the pretzels — 5-ish per pretzel — then sprinkle the remaining cup of cheese among the three pretzels. Bake 14-18 minutes until deep golden brown. Serve immediately with pizza sauce for dipping.

Watch the entire recipe video here.

17. Deviled Potato Bites

Deviled Potato Bites

Here’s what you will need:
* Small yellow potatoes
* 15-oz can of chickpeas
* 1 Tbsp. lemon juice
* 1 Tbsp. garlic powder
* 1 tsp Dijon mustard
* 1 tsp turmeric
* 2 Tbsp. tahini
* 2 Tbsp. water (add more as needed for a creamier texture)
* Salt to taste
* Pepper to taste

Chop 10-15 small yellow potatoes in half and place on a baking sheet. Sprinkle with salt and spray with cooking oil. Bake at 400˚F/200˚C for 40 minutes, or until soft. Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)

In a food processor, combine all remaining ingredients and blend thoroughly. Add more water as needed until the mixture is smooth and creamy.

Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!

Sprinkle with paprika or seasoning salt and chives.

Watch the entire recipe video here.

18. Pizza Puff Pastry Twists

Pizza Puff Pastry Twists

Here’s what you will need:
* 2 sheets of puff pastry
* Pizza sauce
* Shredded cheese
* Egg wash

Place the two sheets of puff pastry on a parchment paper–lined baking tray. Cut out equal-size circles. Remove the top sheet. On the bottom sheet, spread pizza sauce and shredded cheese. Place the other sheet of puff pastry on top. Take a glass and place it in the center of the circle. Using a knife or scissors, cut strips away from the edge of the glass. Take each strip and twist. Brush egg wash over the top of the puff pastry. Bake at 400°F/204°C for 20-25 minutes.

Watch the entire recipe video here.

15 Easy Healthy Dinners For People With Literally No Time To Cook

Delicious tacos, pastas, and skillets you can whip up in no time.

1. Spicy Quinoa Taco Bowl

Spicy Quinoa Taco Bowl

Top off this ridiculously simple recipe with a homemade cashew-lime sour cream sauce.

Get the recipe here.

2. Greens and Beans Tacos

Greens and Beans Tacos

Tacos for dinner are ALWAYS a good idea.

Get the recipe here.

3. Pad Thai Zucchini Noodle Salad Recipe

Pad Thai Zucchini Noodle Salad Recipe

All you need is a spiralizer or vegetable peeler to make this healthier takeout alternative.

Get the recipe here.

4. Smashed Chickpea Avocado Salad Sandwich With Cranberries and Lemon

Smashed Chickpea Avocado Salad Sandwich With Cranberries and Lemon

Picasa / Via ambitiouskitchen.com

Instead of mayo, this vegetarian chickpea salad gets all of its creamy texture from avocados.

Get the recipe here.

5. Simple Grilled Sweet Potato and Black Bean Burrito Bowls (With Spicy Cumin Garlic Drizzle)

Simple Grilled Sweet Potato and Black Bean Burrito Bowls (With Spicy Cumin Garlic Drizzle)

Make your own burrito bowl and feel accomplished AF when you add your homemade spicy cumin garlic sauce. Chipotle who?

Get the recipe here.

6. Italian Chicken Skillet

Italian Chicken Skillet

Better-for-you comfort food that doesn’t take lots of time.

Get the recipe here.

7. Roasted Salmon With Kale and Cabbage

Roasted Salmon With Kale and Cabbage

All you have to do is toss salmon, kale, cabbage, dill, some spices, and a drizzle of olive oil onto a pan, bake for 16 minutes, and dinner is served.

Get the recipe here.

8. Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl

This simple dinner is packed with veggies, protein, and fiber. All good things.

Get the recipe here.

9. Mushroom and Leek Risotto

Mushroom and Leek Risotto

Throw this ~fancyish~ risotto together — all in one pot.

Get the recipe here.

10. Collard-Wrapped Turkey Burger With Turnip Fries

Collard-Wrapped Turkey Burger With Turnip Fries

Lauren Zaser / Justine Zwiebel / BuzzFeed

Try this simple yet tasty turkey burger from the BuzzFeed 2015 Get Fit Summer Challenge. And yes, you’ll have fries with that.

Get the recipe here.

11. Avocado Boats

Avocado Boats

Literally just delicious things stuffed into an even more delicious avocado. Where do we sign up?

Get the recipe here.

12. Mexican Green Chili Veggie Burgers

Mexican Green Chili Veggie Burgers

You’ll realize vegan food can be flavorful too when you make these savory veggie burgers, with chickpeas, crushed tortilla chips, and green chiles for a little kick.

Get the recipe here.

13. Spicy Ancho Turkey Chili

Spicy Ancho Turkey Chili

Yes, you can whip this chili up in just 30 minutes. And you should, because it’s cold AF outside.

Get the recipe here.

14. Sugar Snap Pea and Carrot Soba Noodles

Sugar Snap Pea and Carrot Soba Noodles

Perfect if you’re in the mood for something light yet filling and need to feed a lot of mouths — or just yours for the rest of the week. Just one batch of this recipe makes six servings.

Get the recipe here.

15. Chopped Thai Salad With Coconut-Curry Dressing

Chopped Thai Salad With Coconut-Curry Dressing

A refreshing blend of bell peppers, mango, sliced carrots, napa cabbage, and kale with a homemade creamy coconut curry sauce that only takes 10 minutes to blend up.

Get the recipe here.

Cheeseburger Pockets Recipe

cheesburger pocket
Ground beef is my favorite meat to cook with because it’s so versatile, flavorful and economical. Refrigerated biscuits save you the trouble of making dough from scratch.
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 5 servings


  • 1/2 pound ground beef
  • 1 tablespoon chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 5 slices process American cheese

Nutritional Facts

1 serving (1 each) equals 299 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 1,101 mg sodium, 34 g carbohydrate, trace fiber, 17 g protein.


  1. Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.
  2. Place two biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.
  3. Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown. Yield: 5 servings.
Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don’t do this, the pockets will puff up and may break open.

YUM! Easy Fall Dinners That’ll Make You Smile

1. Sweet Potato and Kale Grilled Cheese

Sweet Potato and Kale Grilled Cheese

No one will complain about Meatless Monday if there’s grilled cheese involved. Recipe here.

2. Slow Cooker Roasted Chicken

Slow Cooker Roasted Chicken

To be clear, the most perfect roast chicken is the kind you cook in a hot, hot oven with nothing but a little salt and pepper. But if you don’t want to wait over an hour for dinner, put this in the slow cooker and come home to (still very, very good) finished roast chicken. Recipe here.

3. Gnocchi with Brussels Sprouts, Chicken Sausage, and Kale Pesto

Gnocchi with Brussels Sprouts, Chicken Sausage, and Kale Pesto

Warm and satisfying is really the name of the game. Recipe here.

4. Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets

Fair warning: These will ruin hot pockets for you forever. Recipe here.

5. 5-Ingredient Cheesy Cauliflower Soup

5-Ingredient Cheesy Cauliflower Soup

If you want to save even more time, make a double batch of pesto when you cook the gnocchi, then use the rest of it here. Recipe here.

6. Golden Red Lentil Dal with Cilantro-Speckled Basmati (by Oh She Glows)

Golden Red Lentil Dal with Cilantro-Speckled Basmati (by Oh She Glows)

Lentils get a bad rap, but done right they’re super cozy and satisfying. Recipe here.

7. Smoky Sloppy Joes with Green Chiles and Greek Yogurt Slaw

Smoky Sloppy Joes with Green Chiles and Greek Yogurt Slaw

Round out the week with good old fashioned comfort. Recipe here.

Quick Barbecued Beans Recipe

bakedbeansA simple, classic recipe, but cooking it on the grill introduces a subtle flavor. This dish features a nice blend of beans and preparation time is minimal

TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings


  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) pork and beans
  • 1/2 cup barbecue sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons prepared mustard

Nutritional Facts

3/4 cup equals 264 calories, 2 g fat (trace saturated fat), 0 cholesterol, 877 mg sodium, 51 g carbohydrate, 13 g fiber, 14 g protein.


  1. In an ungreased 8-in. x 8-in. disposable foil pan, combine all ingredients.
  2. Grill, covered, over medium heat for 15-20 minutes or until heated through, stirring occasionally. Yield: 5 servings.
Originally published as Barbecued Beans in Reminisce June

Slow-Cooked Reuben Brats Recipe

Slow-cooker Reuban Brats

Slow-cooker Reuban Brats

Sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that puts them over the top. Top your favorite burger with some of the chili sauce; you won’t be sorry.—Alana Simmons, Johnstown, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 7-1/4 hours
MAKES: 10 servings


  • 10 uncooked Johnsonville® Original Bratwurst
  • 3 cans (12 ounces each) light beer ornonalcoholic beer
  • 1 large sweet onion, sliced
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 3/4 cup mayonnaise
  • 1/4 cup chili sauce
  • 2 tablespoons ketchup
  • 1 tablespoon finely chopped onion
  • 2 teaspoons sweet pickle relish
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 10 hoagie buns, split
  • 10 slices Swiss cheese

Crock Pot Recipes – Balsamic Chicken Thighs


Simple enough for any weeknight meal. Delicious enough for company. With a few ingredients and 4 hours in your crock pot you have have the most tender, mouthwatering chicken the whole family will love!

Pair it with any side dishes you like. It makes a nice light sauce so some healthy brown rice pasta would work well.
Or if you are avoiding potatoes at the moment add some nice veggies or salads.
Using boneless chicken thighs is best for perfect tender and juicy chicken, but of course you could always use chicken breast if you’re not a fan of dark meat. My family loved this chicken and each child asked for seconds of it which rarely ever happens! Don’t be worried about the balsamic flavor, it is subtle and not strong at all. The kids will only notice how moist and tasty the chicken is, I promise!

Crock Pot Balsamic Chicken Thighs
Crock Pot Recipe Balsamic Chicken Thighs

Cook time 4 hours
Prep time 5 mins


  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons dried minced onion
  • 4 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 8 boneless, skinless chicken thighs (about 24 ounces) sprinkle of fresh chopped parsley


  1. Combine the first five dry spices in a small bowl and spread over chicken on both sides.
  2. Set aside.
  3. Pour olive oil and garlic on the bottom of the crock pot.
  4. Place chicken on top.
  5. Pour balsamic vinegar over the chicken.
  6. Cover and cook on high for 4 hours.
  7. Sprinkle with fresh parsley on top to serve.

Balsamic Chicken Thighs recipe

Pork Chops One Pan Supper


Juicey pork chops with potatoes and veggies

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  • timer
  • Prep Time: 5 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 2



    • 2 (6 ounce) boneless pork chops
    • 1 large onion, sliced
    • 1 (14 1/2 ounce) cans stewed tomatoes, we like Italitan flavoured
    • 2 medium potatoes, peeled and quartered
    • 1/2 cup broccoli spear
    • 1/2 cup cauliflower, spears
    • salt and pepper
    • vegetable oil cooking spray


  1. Spray a medium size frypan with veggies cooking spray; heat to medium high.
  2. Add pork chops and sear on all side, about 5 minutes.
  3. Add onion slices and cook ’til transparent and just turning brown, about 5 minutes.
  4. Add stewed tomatoes; bring to a simmer, cover and simmer for 30 minutes.
  5. Add potatoes around the outside of the pan; simmer 15 minutes, add broccoli and cauliflower and sprinkle with salt and pepper; simmer a further 15 minutes or ’til the potatoes are cooked through.
  6. Serve hot.