The BEST spinach and artichoke dip! So cheesy, so rich, so creamy, so stinking easy. Sure to please everyone!

Can we just live in the pool of this piping hot spinach and artichoke dip? A dip so creamy, so cheesy and so perfectly rich for all your tortilla chip dipping needs?

(Don’t worry. We can do so much more than tortilla chips here. We can do pita chips. We can do crostini. We can do all the things here.)

Everything can be cooked/baked right in your cast iron skillet (or another oven-friendly skillet). And you can serve warm directly from the skillet to keep cheesiness at its max.

Promise it’s worth it. Just maybe don’t touch the hot handle though.

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Hot Spinach and Artichoke Dip

The BEST spinach and artichoke dip! So cheesy, so rich, so creamy, so stinking easy. Sure to please everyone!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Ingredients

• 1 tablespoon olive oil
• ½ medium sweet onion diced
• 3 cloves garlic minced
• ¼ cup dry white wine
• 1 (16-ounce) package frozen chopped spinach thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts drained and coarsely chopped
• ½ teaspoon crushed red pepper flakes
• 1 (8-ounce) package cream cheese cubed
• 1 cup sour cream
• ½ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups shredded mozzarella cheese

Instructions

• Heat olive oil in a 10-inch cast iron skillet over medium heat. Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the skillet.
• Stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
• Stir in cream cheese and sour cream until melted and heated through, about 5 minutes. Remove from heat.
• Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
• Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
• Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
• Serve immediately.

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SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.

A loaded baked potato in crispy bite-size form for game day? Yes, yes, yes.

No, but really, game day or not, this appetizer is an absolute must for any get-together, potluck, picnic – you name it.

With a quick parboil of the potatoes, you can smash these guys, bake them to crisp perfection and top with a dollop of sour cream, crispy bacon bits, and chives.

They will disappear instantly from the crowd so be sure to get your fix in.

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Loaded Smashed Potatoes

SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Ingredients

• 2 pounds baby yellow potatoes
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• ¾ cup shredded cheddar cheese
• 4 slices bacon diced
• ⅓ cup sour cream
• 2 tablespoons chopped fresh chives

Instructions

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
• Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Brush with olive oil; season with salt and pepper, to taste.
• Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Sprinkle the tops of each potato with cheese; place into oven and bake until cheese has melted, an additional 2-3 minutes.
• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• Top each potato with sour cream, bacon and chives.
• Serve immediately.

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Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

Is there a better way to repurpose leftover rotisserie chicken than this? Mini snack-size quesadillas with a salsa-chicken-filling cooked until melted, golden brown cheesy goodness?

The answer is no. Just no.

They’re perfect to feed big crowds as a snack (hello, Game Day essentials here) or even a light lunch for the family.

I like to serve mine with a dollop of guacamole, pico de gallo and sour cream but you can use any or all of them. They’re also fantastic on their own. Sometimes the toppings just get in your way anyway.

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Mini Chicken Quesadillas

Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Ingredients

• 1 ½ cups leftover finely shredded rotisserie chicken
• 1 ½ cups shredded Mexican blend cheese
• ⅓ cup restaurant-style salsa
• ¼ cup chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper to taste
• 1 cup refried beans homemade or store-bought
• 16 street tacos flour tortillas warmed
• 3 tablespoons canola oil divided

For serving

• 1 cup guacamole
• 1 cup pico de gallo
• ¼ cup sour cream

Instructions

• Preheat oven to 200 degrees F.
• CHICKEN MIXTURE: In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
• Working one at a time, spread refried beans on half of the tortilla; top with CHICKEN MIXTURE, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
• Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
• Serve immediately with desired toppings.

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The best corn dogs you can make right at home – tastes just like the state fair. Sure to be a family favorite!

There’s nothing better than a crisp golden-brown corn dog during these hot summer days served at the state fair.

Except, now you can make this right at home with the easiest homemade batter, served with all the ketchup and mustard your heart desires.

My favorite part is of course the halved hot dogs – making these guys the most perfect miniature size.

They make it just so darn easy to share and devour in seconds.

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Easy Homemade Mini Corn Dogs

The best corn dogs you can make right at home – tastes just like the state fair. Sure to be a family favorite!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Ingredients

• 1 cup vegetable oil
• 12 hot dogs halved
• ¼ cup cornstarch
• ½ cup all-purpose flour
• ½ cup yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• Kosher salt and freshly ground black pepper to taste
• ½ cup milk
• 1 large egg

Instructions

• Heat vegetable oil in a large Dutch oven or skillet over medium high heat.
• In a large bowl, combine hot dogs and cornstarch, tossing to coat.
• Thread hot dogs onto lollipop sticks; set aside.
• In a large bowl, combine flour, cornmeal, sugar and baking powder; season with salt and pepper, to taste.
• In a large glass measuring cup or another bowl, whisk together milk and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Working in batches, dredge hot dogs in the batter until completely covered. Add to the skillet, about 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately.

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Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

Originating as a popular Korean-American appetizer/side dish, this is where it’s at. Perfectly golden brown, ooey gooey cheese corn served on a piping hot cast iron skillet. It’s simply…perfect.

Fresh corn is recommended when available but you can also substitute canned corn (so you can enjoy this without any limitations all year long). You can also add as little or as much Sriracha as preferred. Just be sure to serve with tortilla chips or crostini for optimal dipping.

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Korean Cheese Corn

Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

• 4 ears corn shucked (about 3 cups)
• ½ cup mayonnaise
• 2 teaspoons Sriracha or more, to taste
• 1 ½ teaspoons sugar
• Kosher salt and freshly ground black pepper to taste
• 8 ounces whole milk mozzarella shredded and divided
• 2 green onions thinly sliced

Instructions

• Preheat oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.
• In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
• Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
• Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
• Serve immediately, garnished with green onions, if desired.

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Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

This is one of my favorite Damn Delicious recipes for a few reasons. For starters, it’s nachos. And who doesn’t love a giant sheet pan of cheesy, fully loaded nachos?

The answer to that is no one.

Secondly, this recipe is so easy. Too easy, really. There’s no searing, no browning. Nope. You dump, you set, you go.

And my last reason is the leftover chicken. The recipe only requires 2 cups of the shredded chicken so the rest is saved for later use, meaning for tacos, quesadillas, burrito bowls. You name it. I mean, the leftovers may be the best part, really.

When ready to serve, load up with your favorite toppings. A blend of cheeses if you wish, pickled jalapenos, beans, more salsa…it will be utterly fantastic no matter what you choose.

And if you’re not into the chicken breast + thigh combo here, sub in your desired chicken (all breasts or all thighs). It is ALL GOOD.

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Instant Pot Chicken Nachos

Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Ingredients

• 2 boneless, skinless chicken breasts
• 4 boneless, skinless chicken thighs
• 1 cup salsa homemade or store-bought
• ½ cup chicken stock
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Kosher salt and freshly ground black pepper to taste
• 12 ounces tortilla chips
• ¾ cup pico de gallo homemade or store-bought
• 2 cups shredded cheddar cheese
• 1 cup guacamole
• ½ cup sour cream
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• Add chicken, salsa, chicken stock, chili powder and cumin to a 6-qt Instant Pot® and gently toss to combine; season with salt and pepper, to taste.
• Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded chicken (reserve remaining chicken for later use), pico de gallo and cheese.
• Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
• Serve immediately, topped with guacamole, sour cream and cilantro.

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BEST NACHOS EVER! Loaded with the easiest, most tender carne asada, sharp cheddar, pico de gallo, avocado, jalapeno + drizzle of queso!

Guys. Prepare to have your MIND BLOWN to the best nachos of 2020.

CARNE ASADA NACHOS WITH A DRIZZLE OF QUESO. Yes and yes, inspired by these Mexican street tacos using the quickest and easiest carne asada marinade of your life.

The nachos are topped with extra-sharp cheddar cheese, pico de gallo, and of course, your perfectly cooked, tender carne asada.

Bake until bubbly and melted before topping off with extra pico de gallo for maximum freshness, avocado, jalapeno slices, cilantro and of course, that drizzle of warm queso.

Store-bought queso is absolutely fine here. I mean, we did do all the hard, strenuous work with the carne asada. But yes, you can absolutely go that extra mile and use homemade queso if you prefer. The sky is the limit!

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Carne Asada Nachos

BEST NACHOS EVER! Loaded with the easiest, most tender carne asada, sharp cheddar, pico de gallo, avocado, jalapeno + drizzle of queso!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Ingredients

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 3 cloves garlic minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon canola oil
• 1 ½ pounds skirt steak cut into 1/2-inch pieces
• 12 ounces tortilla chips
• 8 ounces extra-sharp cheddar cheese grated
• ¾ cup pico de gallo homemade or store-bought
• 1 avocado halved, peeled, seeded and diced
• 1 jalapeno thinly sliced
• ½ cup queso blanco homemade or store-bought
• ½ cup chopped fresh cilantro leaves

Instructions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a medium bowl, combine soy sauce, lime juice, garlic, chili powder, cumin and oregano.
• Heat canola oil in a large skillet over medium high heat. Add steak and soy sauce mixture, and cook, stirring often, until steak has browned and soy sauce mixture has reduced, about 5-6 minutes, or until desired doneness.
• Place tortilla chips in a single layer onto the prepared baking sheet. Top with steak, cheese and pico de gallo.
• Place into oven and bake until heated through and the cheese has melted, about 10-12 minutes.
• Serve immediately, topped with avocado, jalapeno, queso blanco and cilantro.

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Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

I was really torn whether to classify this as an appetizer or entree.

I could (and I have) eaten most of the platter, alone, so that made it my dinner. But then I have also served this to some friends and family, which means I had to share so it unfortunately became an appetizer.

So I guess it’s both?

I don’t know. Either way, app or entree, these super crispy, crunchy taquitos comes together in a cinch with the help of leftover rotisserie along with a few pantry staples and my favorite blend of cheeses. Simply fill them up, roll them, and throw them in some hot, hot oil until super golden brown and crisp.

Serve with guacamole, pico de gallo and a dollop of sour cream. SO SO GOOD.

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Quick Chicken Taquitos

Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

• 3 cups leftover shredded rotisserie chicken
• 1 4-ounce can diced green chilies
• 4 ounces extra-sharp cheddar cheese shredded
• 4 ounces Pepper Jack cheese shredded
• ½ cup chopped fresh cilantro leaves
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon hot sauce or more, to taste
• 12 6-inch corn tortillas, warmed
• 6 cups canola oil

Instructions

• In a large bowl, combine chicken, green chiles, cheeses, cilantro, chili powder, cumin and hot sauce.
• Working one at a time, transfer tortilla to a work surface; place 1/3 cup chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached; secure with wooden picks. Repeat with remaining tortilla and filling.
• Heat canola oil in a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F.
• Working in batches, add taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, remove wooden picks.
• Serve immediately.

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So crispy, so sticky, so finger-licking amazing!!! Plus, the homemade Ranch? MIND BLOWN. Pass the beer, please!!!

You guys know how much I love Game Day food. Just give me all the finger-licking goodness because you know I ain’t watching the game.

Nope, my eyes are glued to the ice cold beers and the sticky, glossy, super-saucy, honey buffalo wings, waiting to be dunked, smothered and fully swimming in that homemade Ranch.

Serve with celery sticks, extra beers and lots of napkins. They’ll come in handy!

Side note: You can, of course, use store-bought Ranch if you’re short on time but seriously, nothing beats the homemade version.

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Honey Buffalo Wings with Homemade Ranch

So crispy, so sticky, so finger-licking amazing!!! Plus, the homemade Ranch? MIND BLOWN. Pass the beer, please!!!

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Ingredients

• 3 pounds chicken wings or drumettes
• Kosher salt and freshly ground black pepper to taste
• 1 ½ tablespoons baking powder
• ½ cup tomato sauce
• ⅓ cup hot sauce such as Cholula
• ¼ cup honey
• 2 tablespoons unsalted butter
• 2 teaspoons Worcestershire sauce
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

For the Ranch dipping sauce

• ½ cup sour cream
• ¼ cup buttermilk
• 2 tablespoons mayonnaise
• ⅓ cup chopped fresh chives
• 2 tablespoons chopped fresh dill
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• Kosher salt and freshly ground black pepper to taste

Instructions

• To make the Ranch dipping sauce, whisk together sour cream, buttermilk, mayonnaise, chives, dill, onion powder and garlic powder in a medium bowl; season with salt and pepper, to taste. Place in the refrigerator until ready to serve.
• Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
• Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
• Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
• In a small saucepan over medium low heat, combine tomato sauce, hot sauce, honey, butter, Worcestershire, onion powder and garlic powder. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 15-20 minutes.
• In a large bowl, combine wings and half the tomato sauce mixture. Place wings onto the prepared baking sheet and bake, turning once, until glossy and lightly caramelized, about 5-7 minutes. Stir in remaining tomato sauce mixture.
• Serve immediately with Ranch dipping sauce.

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Crowd-pleasing, pulled pork nacho recipe with the most amazing melt-in-your-mouth, juicy shredded pork. So tender, so good!

I had a friend text me the other night and ask me, “Hey, I got this giant pork shoulder on sale. What on earth can I do with it?!”

I think I replied in 0.25 seconds.  “IP pork nachos. What else would you make?”

Hello, it’s Game Day season and we always, always need a giant sheet pan of nachos, no questions asked. And why not make them in the pressure cooker that takes such minimal effort?

Am I right or am I right?

So let’s make IP pulled pork (especially if you have clearance pork shoulder!), pressure cooked for 40 minutes. Do your quick-release, shred your pork, top off your chips, and bake until melted cheesy heaven.

Serve with all your favorite toppings. Pickled jalapenos are an absolute must in my book!

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Instant Pot Pulled Pork Nachos

Crowd-pleasing, fully-loaded nachos with the most amazing melt-in-your-mouth, juicy shredded pork. So tender, so good!

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Ingredients

• 1 tablespoon canola oil
• 1 3-pound boneless pork shoulder, excess fat trimmed and cut into 2-inch chunks
• 1 ½ teaspoons kosher salt
• ¾ teaspoon freshly ground pepper
• 1 12-ounce pilsner or lager beer
• 6 cloves garlic minced
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 ½ teaspoons ground cumin
• 12 ounces tortilla chips
• 1 15-ounce can black beans, drained and rinsed
• ¾ cup pico de gallo homemade or store-bought
• 1 cup shredded cheddar cheese
• ½ cup shredded Pepper Jack cheese
• ½ cup guacamole
• ¼ cup pickled jalapenos
• 2 tablespoons sour cream
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• Set a 6-qt Instant Pot® to the high saute setting.
• Heat canola oil; season pork with salt and pepper. Working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
• Stir in beer, garlic, chili powder, oregano and cumin; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove pork shoulder from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded pork (reserve remaining pork for later use), black beans, pico de gallo and cheeses.
• Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
• Serve immediately, topped with guacamole, jalapenos, sour cream and cilantro.

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