These crispy beef tacos are everything you want for taco night. Golden, crunchy shells filled with savory, perfectly seasoned ground beef and finished with fresh, flavorful toppings. I love making these because they’re simple and everyone can fix their own with their favorite toppings!

For more taco recipes you have to check out my Vampiro Tacos, Baja Shrimp Tacos, and Birria Tacos.

Recipe Ingredients

Ground Beef – The base for these crispy beef tacos.

Green Chilies – To add flavor into the ground beef mixture inside the tacos

Cheddar Cheese – A delicious and cheesy addition to these crispy tacos.

For a full list of ingredients and amounts see the recipe card below.

Step #2: In a large skillet over medium-high heat add in the ground beef and onion and cook until meat has browned. Drain any excess fat.

Step #3: Next, lower to medium heat and add in the taco seasoning, water, garlic, lime juice, diced green chilies, salt and pepper to the pan and mix.

Step #4: Once the water has evaporated, add in 1 cup of cheddar cheese and stir until everything has combined.

Step #5: Doing 8 at a time, wrap the tortillas in a damp paper towel and microwave them for a minute, flipping them halfway through.

Step #6: Then place a tortilla on your prepared baking sheet, spoon ⅛-¼ cup of the beef filling to one half of the tortilla and sprinkle on a little of the remaining cheddar cheese. Do not fill them too much or they will ooze out the sides.

Step #7: Fold the tortilla more than halfway over as it will peel back slightly while baking in the oven. Then lightly brush the top of the tortilla with olive oil. Repeat until one baking sheet is full.

Step #8: Bake the assembled tacos in the oven for 15-20 minutes until golden brown and crispy.

Step #9: Finally, serve with your favorite toppings and enjoy!

FAQs

Storage Information

You can store leftovers of these crispy beef tacos in an airtight container in you fridge for 3-4 days.

To reheat you can do so in the oven at 300 degrees Fahrenheit or in your microwave until everything has warmed through.

More Recipes You Will Love

• Potato Chip Spanish Tortilla
• Chicken Kofta
• Grinder Salad
• Vegan Lentil Tacos

This Honey Glazed Turkey is the perfect blend of sweet and savory, featuring a beautifully roasted turkey breast brushed with a glossy honey glaze that caramelizes to golden perfection. You can serve it during the holidays or even slice it up for sandwiches. Everyone will love it!

I love pairing this turkey with my Red Skin Mashed Potatoes, Arkansas Green Beans, Broccoli and Cauliflower Salad, and Pecan Pie Cookies to create a delicious holiday meal!

Recipe Ingredients

Honey: The base for the glaze to add some sweetness to the turkey.

Paprika: A mild smoky flavor added to the rub for the turkey.

Boneless Turkey Breast: You can choose any size and adjust cooking time as you need. See FAQs for more info on this.

For a full list of ingredients and amounts see the recipe card below.

How to Make Honey Glazed Turkey

Step #1: Pat the turkey dry with paper towels.

Step #2: In a small bowl combine all the spices for the turkey.

Step #3: Rub the seasoning mix all over the turkey.

Step #4: Next, wrap the turkey in plastic wrap and chill in the fridge for 30 minutes and up to 24 hours.

Step #7: Next, melt the butter and brush it all over the turkey.

Step #9: While the turkey is roasting, make the glaze. In a saucepan over medium-high heat combine the honey, butter, Dijon mustard, salt and pepper. Allow the mixture to bubble then bring it to a simmer for 3 minutes.

Step #10: After the turkey has baked for 30 minutes, remove it from the oven and brush ⅓ of the glaze over the turkey.

Step #11: Bake for another 30 minutes and then remove from the oven and brush another ⅓ of the glaze over the turkey.

Step #13: Spread the remaining glaze over the turkey.

Step #14: Allow the honey-roasted turkey to rest for 10-15 minutes before carving. Then, serve and enjoy!

Expert Tips

Turkey Netting: You don’t have to use the netting on the turkey but if you cook it with it on it will give your turkey that classic look with the indentions on the side.

Turkey Drippings: If you are making this on a holiday you can use the pan drippings from the turkey to make a delicious gravy!

FAQs

Storage Information

You can store any leftovers of this honey baked turkey in an airtight container in your fridge for up to 4 days. To freeze this turkey, wrap it in plastic wrap and aluminum foil and place in an airtight container or freezer bag in your freezer for up to 3 months.

To reheat, you can set your oven temperature to 300 degrees Fahrenheit and warm for 20-30 minutes. You can also reheat in your microwave until everything has warmed through.

More Recipes To Try

• Pecan Pie Cookies
• Asian Turkey Lettuce Wraps
• Passion Fruit Martini
• Jamaican Jerk Turkey Sandwich
• Brown Sugar Glaze

I love this Coconut Pecan Frosting recipe. It is a decadent, Southern-style topping known for its rich, buttery caramel flavor and chewy texture. It’s loaded with sweet shredded coconut and crunchy chopped pecans. You are going to want to put it on top of everything!

For more Pecan Treats you have to check out my Easy Bourbon Pecan Tart, Vegan Pecan Pie, and my Hello Dolly Bars.

Evaporated Milk – A creamy base for this coconut frosting.

Butter – This gives the recipe a buttery taste and golden brown coloring.

Coconut Flakes – Sweet coconut flakes add in a delightful texture to this pecan coconut frosting.

Pecans – Chopped pecans add in a crunch to this frosting recipe.

For more ingredients and amounts see the recipe card below.

How to Make Coconut Pecan Frosting

Step #1: In a medium saucepan over medium heat combine the butter, milk, sugar, egg yolks, and vanilla. Stir frequently until the sugar dissolves and the mixture has thickened, about 10-15 minutes.

Step #2: Next, remove the frosting from the heat and pour into a bowl with the coconut and pecans and mix everything together.

Step #3: Allow the frosting to sit for 30-45 minutes to cool, stirring occasionally.

Step #4: Finally serve, and enjoy!

FAQs

Storage Information

You can store this coconut pecan frosting in an airtight container in your fridge for 1 week. If you want to freeze this recipe you can do so in your freezer for up to 2 months. Be sure the frosting has completely cooled to room temperature before storing.

More Recipes To Check Out

• Mexican Chocolate Pot de Creme
• Irish Raisin Soda Bread
• Sweet Potato Bread Pudding
• Thai Peanut Chicken Bake

This Honey Mustard Salmon is a flavorful and nutritious dish that combines the richness of tender, flaky salmon with a balanced sweet and tangy glaze. There’s only a few ingredients and it comes together in 35 minutes making it a simple recipe for any night of the week.

For other flavorful and easy salmon recipes you have to check out my Asian Salmon, Coconut Curry Salmon, and Salmon with Mango Salsa.

Why I Love This Honey Mustard Salmon

• It only takes 35 minutes to make so it is ideal for a busy weeknight dinner.
• This recipe uses simple ingredients that are likely already in your kitchen.
• It is very versatile so you can have it as a main dish or add it to the top of your favorite salad.

Recipe Ingredients

Honey – A delicious and sweet element that ties the sauce together.

Mustard – A bold flavor to enhance the overall taste of this dish.

For a full list of ingredients and amounts see the recipe card below.

How to Make Honey Mustard Salmon

Step #2: Next, add all the sauce ingredients in a small bowl and whisk together until combined.

Step #3: Then, spoon half the honey mustard sauce over the top of the salmon pieces until they are all coated well. Make sure that the spoon doesn’t touch the salmon as we will be using some of the sauce for after cooking as well – or if you prefer, you can divide the sauce into two bowls and use one for while cooking and another for after cooking.

Step #5: Then, take the salmon out of the oven, remove the top sheet of aluminum foil and turn your oven to broil on LOW.

Step #6: Add a small amount of remaining sauce on top of the salmon pieces and broil in your oven, uncovered, for 3-5 minutes until it has reached your desired doneness.

Step #7: Finally pour the remaining sauce over the top of the salmon along with the chopped parsley then serve and enjoy!

FAQs

Storage Information

You can store leftovers of this honey mustard salmon in your fridge in an airtight container for 2-3 days. For longer storage you can place the leftover salmon in your freezer for up to 2 months.

To reheat you can do so in the oven at 300 degrees Fahrenheit for about 10 minutes or in your microwave until everything has warmed through.

More Recipes to Love

• Chicken Kofta
• Red Skin Mashed Potatoes
• Tomato Basil Couscous Salad
• Curried Carrots

There are times I am in the mood for a sweet treat but don’t have all the ingredients or the time. That’s what makes these 4-Ingredient Peanut Butter Cookies so perfect! Minimal ingredients and they come together in 20 minutes to satisfy any sweet tooth. Creamy and smooth peanut butter, sugar, an egg, and baking soda all combine together to make a soft chewy, mouth-watering cookie everyone will love!

If you enjoy that creamy, natural peanut butter flavor like I do then you have to check out my other peanut butter recipes like my Reese’s Pie and Chocolate Peanut Butter Balls.

Why I Love This Recipe

• Who doesn’t love a soft, chewy, peanut butter cookie?
• These cookies only take 20 minutes to make!
• This recipe is dairy-free and gluten-free.
• There are minimal ingredients you likely already have in your kitchen.

Recipe Ingredients

Peanut Butter – Smooth, creamy peanut butter is the base for these easy-to-make cookies.

Baking Soda – To give these chewy peanut butter cookies a good rise so they do not come out flat.

For a full list of ingredients and amounts see the recipe card below.

Step #2: In the large bowl of a stand mixer, or using a hand mixer, beat 1 cup peanut butter and sugars until well combined.

Step #3: Next, add in the large egg and baking soda and mix.

Step #4: Then, roll the dough into small walnut sized balls and create the classic criss-cross pattern on the top using the tines of a fork and place them on your prepared baking sheet.

Step #5: Bake in the oven for 10-12 minutes until lightly browned then cool them on a wire rack.

Step #6: Finally, serve and enjoy!

FAQs

Storage Information

You can store these 4-ingredient peanut butter cookies in an airtight container on your counter at room temperature for 4-5 days. You can store them in your fridge for up to 2 weeks.

If you want to freeze them you can place them in an airtight container or freezer safe bag for up to 2 months.

More Delicious Cookie Recipes To Check Out

• Key Lime Cookies
• Vegan Oatmeal Chocolate Chip Cookies
• Sparkling Shortbread Cookies
• Pfeffernüsse Cookies

Candy canes are such a classic treat when it comes to the holiday season. There is nothing better than combining this traditional treat with a fun Holiday Cocktail. This White Chocolate Candy Cane Martini recipe is minty, creamy and would be the perfect beverage to serve at your Christmas parties this year!

Other fun recipes I like to make at Christmas time are my Homemade Irish Cream, Moroccan Mint Tea, and Vegan Magic Cookie Bars.

Recipe Ingredients

Peppermint Schnapps – For that minty candy cane flavor in the cocktail.

White Chocolate Liquor – To help balance out the peppermint flavor in the drink by adding in a taste of sweetness.

Milk – A creamy element for this festive Christmas cocktail.

For a full list of ingredients and amounts see the recipe card below.

Step #4: Then, garnish your martini glass rim with white chocolate and crushed candy canes on a small plate (optional step).

Step #5: Finally strain the mixture into your prepared martini glass and enjoy!

FAQs

Storage Information

You can store any leftovers of this Candy Cane Martini in your fridge for 2-3 days.

More Top Rated Martinis

• Baileys Chocolate Martini
• Lavender Martini
• Cucumber Martini
• Espresso Martini
• Caramel Apple Martini

This Pineapple Coleslaw recipe offers a delightful blend of flavors, combining the crispness of fresh tri-color coleslaw with the tropical sweetness of pineapple. The pineapple’s juicy, tangy, and sweet notes bring a refreshing twist to traditional coleslaw, cutting through the richness of the creamy dressing.

I love serving this coleslaw at summer cookouts alongside my Puerto Rican Pernil and Hawaiian Macaroni Salad.

Recipe Ingredients

Tri-Color Coleslaw – A shredded cabbage mixture made up of green cabbage, red cabbage, and carrots to create the bright, colorful base for this recipe.

Pineapple Tidbits – Precut pineapple to make putting this recipe together quick and easy!

Jalapeno – To add a hint of spice to this sweet and citrusy side dish.

For a full list of ingredients and amounts see the recipe card below.

Step #1: In a glass measuring cup or bowl whisk together the mayonnaise, granulated sugar, pineapple juice, lime juice, apple cider vinegar, salt and pepper to make the dressing for the coleslaw.

Step #2: In a large bowl add in the coleslaw, canned pineapple tidbits, green onions, red onion, cilantro, and jalapeno and toss together.

Step #3: Add ½ of the coleslaw dressing to the slaw mixture and toss everything together.

Step #4: Set in the fridge to chill until ready to serve, or serve immediately and enjoy! Use the remaining dressing to add to the coleslaw if preferred.

FAQs

Storage Information

You can store any leftovers of this Pineapple coleslaw recipe in an airtight container in your fridge for 3-4 days.

If you are worried about your coleslaw being too watery, I would recommend storing it in a colander that is inside a bowl to allow any excess liquid to drain below.

More Delectable Pineapple Recipes

• Pineapple Curry Chicken Skewers
• Pineapple Tea
• Thai Pineapple Fried Rice
• Pineapple Margarita