Budget Friendly Archives – WellPlated.com

Better-Than-Chipotle Cilantro Lime Rice

Erin Clarke — Sun, 28 Sep 2025 10:05:00 +0000

Cilantro Lime Rice

Give your rice some zip and zest with this Cilantro Lime Rice recipe! It might be inspired by Chipotle, but it tastes SO much better when you make it at home. Stuff it into burritos, add it to bowls, or serve it as the perfect Taco Night side!

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The easiest way to upgrade your rice!

On its own, rice is pretty ho-hum. It benefits from some jazzing up, whether it’s Lemon Rice, Turmeric Rice, or this cilantro lime rice recipe.

By simply adding lime zest, juice, garlic, and cilantro, you’ll add bright, herbaceous flavor to your rice. It’s delish!
While Tex-Mex dishes like Crockpot Mexican Chicken are a natural pairing for cilantro lime rice, it’s surprisingly versatile. I’ve been making it to serve with Caribbean, Middle Eastern, and Asian dishes like Green Curry too.
Use my cooking technique and your rice will turn out delightfully fluffy. No soggy, clumpy rice here!

Everything about this cilantro lime rice recipe is easy-peasy, so I love adding it to my weekend meal prep routine. I’ll make a double batch and have it on hand for Steak Bowls and taco night!

5 Star Review

“Really liked how light and fresh this rice tasted. I served it with some grilled shrimp and it paired perfectly.”
— Margaret —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Long Grain Rice. I used jasmine rice for this recipe, but another long-grain variety of white rice will also work. What you don’t want is a short-grain rice, which is stickier and clumpier.
Water or Vegetable Broth. You’ll get a little extra flavor if you use broth.
Lime. You’ll need both the zest and the juice.
Garlic. Enough to add some oomph without making the rice taste garlicky.
Cilantro. The stems of cilantro are tender, so you don’t have to pull off the leaves unless you find the stems objectionable.

How to Make Cilantro Lime Rice

Rinse the Rice. This removes the starchiness, giving you the nice, fluffy texture you want. Add the rice to a sieve and run cold water over it until the water running off is clear, not cloudy.

Bring to a Boil. Add the rinsed rice, water, and salt to a pan and bring to a boil over high heat.

Simmer. Reduce the heat to low, cover the pan, and simmer for 12 minutes. (I’ve got an entire primer on How to Cook White Rice for some additional tips!)

Steam. Remove the pan from the heat and let the rice sit inside (still covered!) for 10 minutes.

Finish. Add the lime zest and juice, garlic, and cilantro. Season with additional salt if needed and ENJOY!

What to Serve With Cilantro Lime Rice

I bet you have some ideas of your own, too! But here are my personal faves:

Burritos. This Vegetarian Burrito recipe is fantastic for meal prep!
Enchiladas. A scoop of cilantro lime rice will round out your plate of Vegetarian Enchiladas.
Tacos. Serve Salmon Tacos or Flank Steak Tacos with this rice and refried beans.
Bowls. A Burrito Bowl is so much better with cilantro lime rice instead of plain rice!
Beans. Rice and beans is a classic budget-friendly meal! These Crock Pot Pinto Beans are a reader favorite.

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Cilantro Lime Rice

This homemade cilantro lime rice recipe might be inspired by Chipotle, but it tastes SO much better. Add it to burritos, bowls and more!

Course Side Dish

Cuisine American, Mexican

Prep Time 5

Cook Time 12

Resting Time 10

Total Time 27

Servings servings (2 cups of rice)

Calories 172kcal

Author Erin Clarke / Well Plated

Ingredients

1 cup long grain rice I used Jasmine
1 ½ cups water or vegetable broth
Pinch kosher salt omit if using broth
1 lime zest and juice
1 small clove garlic finely chopped
½ cup finely chopped fresh cilantro

Instructions

In a sieve, rinse the rice well and drain, swishing it until the water runs clear. Add it to a medium saucepan with the water and salt.
Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat all the way to low. Let gently simmer covered for 12 minutes (don’t peek!), then remove from the heat. Let steam 10 minutes, still covered.
While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, garlic, and cilantro. Taste and adjust the seasoning as desired.

Notes

TO STORE: Store the cilantro lime rice in an airtight container in the refrigerator for 3 to 4 days.
TO REHEAT: Warm the rice in the microwave until it’s heated through.
TO FREEZE: Pack the rice into airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

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Get the Crispiest Sweet Potato Fries in Your Air Fryer

Erin Clarke — Wed, 24 Sep 2025 10:05:00 +0000

Air Fryer Sweet Potato Fries

These Air Fryer Sweet Potato Fries are delightfully crispy, incredibly easy, and made with only a few simple ingredients! Pair them with your favorite dipping sauce and just try not to eat them all.

Restaurant-style sweet potato fries at home.

A dead ringer for their deep-fried counterparts, these crispy air fryer sweet potato fries have the irresistibility of your restaurant favorites!

Like these baked Sweet Potato Fries, there’s ZERO deep frying. The air fryer gets the fries perfectly crispy with a fraction of the oil!
You can make the fries with just oil and salt and they’ll be delicious, or upgrade them with one of the flavor variations below.
As a bonus, these air fryer sweet potato fries are easy and weeknight-friendly too. Just like Air Fryer French Fries and Air Fryer Frozen French Fries, you only need a handful of ingredients to make them and you probably have most of them in your pantry already!

5 Star Review

UH-MAZE-ING. We ate the whole batch!
— Anita —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Sweet Potatoes. While purple and white sweet potatoes are fun, it’s the orange ones that make the best sweet potato fries.
Olive Oil. You can also make these fries with canola oil, avocado oil, or peanut oil.
Seasonings. Keep it simple with salt and pepper or switch it up with your favorite seasoning blends. Garlic and paprika are our go-to’s; see below for more ideas.

How to Make Sweet Potato Fries in the Air Fryer

Prepare. Peel and cut the sweet potatoes lengthwise into strips. Then, preheat the air fryer.

Season. Drizzle with oil and sprinkle with seasoning. Toss to coat.

Arrange. The sweet potatoes steam when crowded together, instead of getting crispy. For the best, most crispy results, cook the fries in a single layer so that the air has room to circulate.

Cook. Air fry sweet potato fries for 4 minutes, flip, then continue for 4 to 8 additional minutes, until they’re as crispy as you’d like. Sprinkle with a bit more salt to make the flavor pop. ENJOY!

Quick Tip

Compromise a Little Bit for Faster Fries. Don’t have time for multiple batches? For decent but not quite as crispy results, you can cook up to two layers of sweet potato fries at once. Be sure the layers are not tightly packed and toss the fries in the basket often to promote even cooking.

Recipe Variations

Cajun Sweet Potato Fries. Toss the fries in your favorite Cajun seasoning. Wait to season with salt to taste at the end, since Cajun seasoning blends typically already contain salt.
Spicy Sweet Potato Fries. Add 1/4 teaspoon cayenne pepper.
Parmesan Sweet Potato Fries. Top your air fried sweet potato fries with 1 to 2 tablespoons of freshly grated Parmesan.
Cinnamon Sweet Potato Fries. Toss the sweet potatoes with salt, a pinch of cinnamon, and a pinch of brown sugar.

What to Serve With Air Fryer Sweet Potato Fries

Sandwiches. Pair your crispy sweet potato fries with my Apple Grilled Cheese with Turkey or Spicy Chicken Sandwich.
Burgers. You can’t beat burgers and fries! Try my Blue Cheese Burger or make it meatless with my Portobello Mushroom Burger.
Sauces and Toppings. Go to town and top these sweet potato fries with Instant Pot Chili and cheese, or keep it simple with a side of ketchup, ranch dressing, or homemade Barbecue Sauce for dipping.

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Air Fryer Sweet Potato Fries

These easy air fryer sweet potato fries are a reader favorite! Crispy and delicious, you only need 3 simple ingredients to make them.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 40

Servings to 4 people

Calories 91kcal

Author Erin Clarke / Well Plated

Ingredients

1 large or 2 small/medium sweet potatoes about 1 pound
2 teaspoons extra virgin olive oil*
½ teaspoon kosher salt plus additional for serving
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
Chopped fresh chives

Instructions

Scrub the sweet potatoes and peel if desired (I leave the peels on). Cut the sweet potatoes in half lengthwise. Turn the halves cut-side down onto your cutting board, the slice each half lengthwise into 1/4-inch-wide strips (a mandoline is the best way to get even fries; watch your fingers!).
Turn the strips on their sides and cut each into 1/4-inch sticks. If the sticks are long, slice them in half crosswise so that your fries are about 3 to 4 inches. Transfer the fries to a large mixing bowl.
To keep the fries warm between batches, preheat the oven to 200°F and keep a baking sheet handy.
Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed.
Preheat the air fryer to 375°F according to the manufacturer’s instructions. (For my air fryer, that is 3 minutes of preheat time).

FOR SOMEWHAT CRISPY, HIGHLY SATISFYING SWEET POTATO FRIES IN FEWER BATCHES:

Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 ½ quarts and I can add about ⅓ of the fries). Make sure the fries have plenty of room so that the air can circulate. Cook the sweet potato fries for 5 minutes.
Slide the basket out and use tongs to toss. Return to the air fryer and continue cooking for 5 to 7 additional minutes, until browned at the edges and crispy. The time can vary by several minutes based on your air fryer model and how done you like your fries. Check often during the last few minutes to make sure the fries don’t burn.

FOR SUPER CRISPY SWEET POTATO FRIES IN MORE BATCHES:

Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times and adjust as needed).
Remove the sweet potato fries to a baking sheet or a serving plate and immediately sprinkle with an additional pinch of kosher salt. Repeat with remaining sweet potatoes, keeping the cooked fries warm in the oven between batches as desired. Top with chives and enjoy!

Video

Notes

*You can make the sweet potato fries with no oil if you prefer, but they will not be as crisp. Be sure to coat the fryer basket very well with nonstick spray.
In the recipe video, I am making a curry variation with salt, black pepper, and 1 tablespoon curry powder.
TO STORE: Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
TO REHEAT: For the best results, rewarm leftover fries in the air fryer at 375°F or in a 400°F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil inherently prevents them from getting soggy.
TO FREEZE: Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

Nutrition

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Cozy Apple Cinnamon Oatmeal

Erin Clarke — Mon, 22 Sep 2025 13:36:00 +0000

Apple Cinnamon Oatmeal

If fall had an official breakfast, it would certainly be this Apple Cinnamon Oatmeal! With hearty old-fashioned oats, diced apples, crunchy pecans, and plenty of cinnamon, this is the stick-to-your-ribs kind of breakfast you need when there’s a chill in the air.

Apple cinnamon oatmeal is the coziest breakfast!

It’s that time of year—time to swap the sandals for your favorite pair of boots, slip on an oversized cardigan, and ditch the summery breakfast smoothies in favor of a piping hot bowl of oatmeal.

Might I suggest this apple cinnamon oatmeal recipe?

This homemade version is way better than store-bought, with diced apple in the oatmeal itself and in the sautéed apple topping (which, I implore you, do not skip!).
Although it’s not quite as easy as those instant oatmeal packets, it’s still pretty darn easy to make, ready to eat in under 15 minutes.
We let the apples do the heavy lifting here so this apple cinnamon oatmeal is only lightly sweetened with a touch of maple syrup. You can certainly add more if you’d like, but I find the apples add a lot of sweetness on their own!

Can’t get enough fall oatmeal recipes? I got you! Try my Pumpkin Oatmeal and Apple Cinnamon Overnight Oats next.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Old-Fashioned Oats. Also known as rolled oats. These are the happy medium in the world of oatmeal, heartier than quick oats but they cook faster than steel-cut oats.
Milk. You can use any milk you like, dairy or plant-based.
Pure Maple Syrup. Honey would also work.
Ground Cinnamon. Make sure your jar is fresh! If you open it up, smell it, and you’re not hit by a waft of warm cinnamon aroma, it might be past its prime and due for replacement.
Kosher Salt. This is the secret to a good bowl of oatmeal. Just a bit of salt enhances the flavor.
Apple. You can use any kind you like, but I prefer crisp varieties because they hold their shape better in the oats, rather than turning to mush.
Pure Vanilla Extract. Vanilla isn’t just for vanilla flavor, it also works like the salt to enhance the flavor of a recipe.
Toasted Pecans. Walnuts or almonds would also work!
Optional Add-Ons. Chia seeds, flaxseeds, and/or peanut butter.
Sautéed Apple Topping. This is also optional, but I highly recommend it! You’ll need another apple and butter, but all the other ingredients are things you’ll already have out for making the oatmeal.

How to Make Apple Cinnamon Oatmeal

Combine. Add the oats, milk, water, maple syrup, cinnamon, and salt to a pan, along with chia, flax, or peanut butter if you’re using them.

Heat. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a simmer.

Add the Apple. Stir it in and keep simmering until the oatmeal reaches your desired consistency and most of the liquid is absorbed. When you remove the pan from the heat, stir in the vanilla.

Make the Topping. Melt the butter in a skillet set over medium-low. Add all of the ingredients and cook, stirring occasionally, until the apples are tender.

Serve. Divide the apple cinnamon oatmeal into bowls and top with the sautéed apples and pecans. ENJOY!

Recipe Variations

Swap in a Pear. A firm pear can be swapped for the apple. (Pear lovers: I see you, I am you. Make this Pear Crisp too!)
Try Other Spices. A pinch of nutmeg or ginger will add another layer of warmth, or try some cardamom for a more complex flavor with a hint of citrus.
Use Quick Oats. If you swap in quick oats, they’ll cook more quickly, but the texture won’t be as hearty. Add the apples in the first step of the recipe if you make this swap.

What to Serve with Apple Cinnamon Oatmeal

Breakfast Meats. Add some protein to your morning with Turkey Sausage or Air Fryer Bacon.
Eggs. These Cottage Cheese Eggs are another way to add a protein boost to your breakfast.
Applesauce. Instead of the sautéed apple topping, you can add a scoop of chunky Crockpot Applesauce.

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Apple Cinnamon Oatmeal

With hearty old-fashioned oats, diced apples, and crunchy pecans, this apple cinnamon oatmeal is a satisfying and easy fall breakfast!

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 405kcal

Author Erin Clarke / Well Plated

Ingredients

For the Oatmeal

1 cup old-fashioned oats*
1 cup milk of choice
1 cup water
1 tablespoon pure maple syrup
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 small apple ½-inch diced
1 teaspoon pure vanilla extract
Chopped toasted pecans
2 tablespoons chia seeds, flaxseeds, and/or peanut butter optional

For the Sautéed Apple Topping (optional):

1 large firm, crisp apple such as Honeycrisp or Fuji, ½-inch diced
1 tablespoon unsalted butter
2 teaspoons pure maple syrup
⅛ teaspoon ground cinnamon
⅛ teaspoon kosher salt

Instructions

In a medium saucepan, combine the oats, milk, water, maple syrup, cinnamon, salt, and any optional additions, such as chia seeds, flaxseed, and/or peanut butter. Heat over medium-high until the liquid reaches a low, gentle boil, then reduce the heat to a simmer.
Add the apple. Continue simmering, stirring periodically, until the oatmeal is creamy and has absorbed most of the liquid, about 6 to 8 minutes. Remove from the heat and stir in the vanilla.
While the oatmeal cooks, make the topping: Heat medium skillet over medium low heat. Melt the butter. Add the apples, maple syrup, cinnamon, and salt. Let cook, stirring occasionally, until the apples are soft and tender but not mushy, about 8 minutes. Taste and adjust the sweetness, cinnamon, or salt as you like.
Serve the oatmeal hot, topped with the sauteed apples and pecans.

Notes

*You can sub quick oats, but note that the texture will be noticeably mushier and they will cook more quickly—add the apples in step 1. If you use steel cut oats, you will need to increase the cook time (see How to Cook Steel Cut Oats). Do not use instant oatmeal
TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
TO REHEAT: Warm the oatmeal in a microwave-safe bowl with a splash of milk to rehydrate the oats for 30-second increments, stirring after each. You may also warm gently over low heat on the stovetop with a splash of milk until heated through.
TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. For ease, if you make the topping, you can just freeze that with the oatmeal (although you can freeze it separately if you prefer.)

Nutrition

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Crispy Air Fryer Broccoli

Erin Clarke — Sat, 20 Sep 2025 10:05:00 +0000

Air Fryer Broccoli

If you love to pluck the darkest, crispiest veggies right from the pan, Air Fryer Broccoli is for you! Deeply charred and ultra crispy, this is broccoli at its most addictive, with very little oil required. Ready in just 15 minutes!

Crispy air fryer broccoli is going to be your new goes-with-anything side dish!

If you’re a fan of broccoli with dark crispy edges (like Grilled Broccoli), you’ll go crazy for this air fryer broccoli recipe. It’s the best!

Thanks to the air fryer’s high-powered convection fan, it makes food wicked crispy in a fraction of the time—just 10 minutes! Plus unlike Roasted Broccoli, you don’t need to wait for the oven to preheat.
This mega crisping power makes the air fryer an excellent way to make this air fryer broccoli super crispy and delicious without a lot of oil.
This is a recipe that you can customize based on the ingredients you add for seasoning. Air fryer broccoli pairs with everything from pasta to Asian Chicken Meatballs!

5 Star Review

“First time using my air fryer- the broccoli was perfect. Great recipe – will definitely use again!”
— Cheryl —

How to Make Air Fryer Broccoli

Chop. Cut the broccoli florets SMALL (think broccoli bites). This will give the insides a chance to tenderize before the outsides completely char.

Preheat the Air Fryer. Add the broccoli and water. Don’t overcrowd the basket!

Cook and Toss. Air fry broccoli for 8 to 12 minutes at 400 degrees F. Top as desired and ENJOY!

Tip

Air fryer vegetables are more firm than their roasted or sauteed counter parts. If you’d like your broccoli softer, you can blanch it, then blot dry before air frying.

Recipe Variations

Make It Cheesy. Sprinkle 2 to 3 tablespoons of freshly grated Parmesan over the broccoli after air frying, or sprinkle on a few handfuls of a melty cheese, such as cheddar or gruyere.
Add Some Citrus Flavor. Top the cooked broccoli with grated lemon zest and a squeeze of fresh lemon juice.
Give It a Kick. After the broccoli is cooked, toss it with a pinch of red pepper flakes.
Add Balsamic Vinegar. Drizzle the cooked broccoli with balsamic glaze or aged balsamic vinegar.
Make a Crispy Topping. Top with toasted breadcrumbs (be sure to try this Air Fryer Zucchini next; it has yummy breadcrumbs too).
Use Frozen Broccoli. Like this Roasted Frozen Broccoli, it doesn’t become *as* crisp as fresh broccoli, but it’s still tasty. Add the frozen broccoli florets to the air fryer at 400 degrees F and air fry for 5 minutes (this will allow the broccoli to thaw a bit and the seasonings to stick). Remove the florets to a mixing bowl and toss them with the oil and seasonings, then return to the air fryer and cook 6 to 10 additional minutes, tossing a few times throughout, until it is crisped to your liking.

What to Serve with Air Fryer Broccoli

Salmon. It’s a classic pairing with broccoli. Try Baked Salmon or double up on the air frying with Air Fryer Salmon.
Chicken. For an ultra-healthy protein and veggie-packed dinner, enjoy Grilled Chicken Breast or Baked Chicken Thighs with your broccoli, or go for kid-friendly Air Fryer Chicken Tenders.
Meatballs. Make it Italian night with Air Fryer Meatballs.
Other Air Fryer Vegetables. Mix your broccoli with a batch of Air Fryer Cauliflower for more variety.

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Air Fryer Broccoli

Adding a splash of water gives you air fryer broccoli that's tender on the inside and crispy on the outside. Done in just 15 minutes!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 152kcal

Author Erin Clarke / Well Plated

Ingredients

1 pound broccoli florets cut into small, evenly sized pieces (about 4 to 5 cups florets, 2 small heads, or 2 pounds with stalks attached)
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon granulated sugar optional; helps with caramelization
2 tablespoons water

OPTIONAL TOPPINGS:

1 teaspoon lemon zest from about 1 medium lemon
1 tablespoon freshly squeezed lemon juice about ½ medium lemon
2 tablespoons freshly grated Parmesan cheese
Pinch red pepper flakes

Instructions

Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
Preheat your air fryer to 400°F according to the manufacturer’s instructions (for my air fryer that is 3 minutes preheat time).
Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 4 minutes.
Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 4 to 8 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with the lemon zest, lemon juice, Parmesan, and/or red pepper flakes. Stir to coat. Serve hot.

Video

Notes

TO STORE. Refrigerate the broccoli for up to 5 days.
TO REHEAT. Rewarm the broccoli in the air fryer or a regular oven at 350 degrees F.
TO COOK FROZEN BROCCOLI IN THE AIR FRYER: Add the frozen broccoli florets to the air fryer and air fry for 5 minutes (this will allow the broccoli to thaw a bit and the seasonings to stick). Remove them to the bowl, then toss with the oil and seasonings. Return to the air fryer and cook 6 to 10 additional minutes, tossing a few times throughout, until it is crisped to your liking.

Nutrition

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Smoky Grilled Chicken Wings

Erin Clarke — Sat, 13 Sep 2025 10:05:00 +0000

Grilled Chicken Wings

These Grilled Chicken Wings are the peak wing experience. They’re easy to make, charred outside and juicy within, and smoky flavor make them extra mouthwatering. Bonus: this is the BEST recipe when you want to make wings for a crowd!

Party-perfect smoky chicken wings.

Grilled chicken wings may not be new to you, but my go-to is always Air Fryer Chicken Wings or Baked Chicken Wings so I never really thought of wings as a grilling food. The game has been changed!

Even with the same basic ingredients, the different method of cooking gives the wings a new flavor profile.
Grilled chicken wings are perfect for feeding a crowd, especially if you have a large grill. No need to fry batch after batch of wings in an air fryer or oil!
Like Smoked Chicken Wings, these grilled chicken wings are super easy to make with a handful of everyday ingredients (bet you have most in your kitchen already!) and a simple grilling technique. Literally, just throw them on the grill. (Okay, not literally literally. Place them gently.)

Consider this recipe your blueprint for deliciousness. Try a different marinade, another sauce, make it spicy, or switch up both to put your own spin on these grilled wings.

5 Star Review

“These were INCREDIBLE and I felt like a rockstar for grilling these on my own! My husband really liked this dish. He ate half the wings before I could put the sauce on them.”
— Brittany —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Chicken Wings. If they’re not already, you’ll need to split the wings into flats and drumettes.
Low-Sodium Soy Sauce. Tamari or liquid aminos also work if you need a gluten-free option.
Seasoning. Garlic powder, kosher salt, and ground black pepper add flavor to the marinade without adding so much that it competes with the wing sauce.
Wing Sauce. Unsalted butter and hot sauce (Frank’s RedHot is the classic for Buffalo wings) form the base, while soy sauce and white vinegar jazz it up with some acid and umami.

More Sauce Ideas

BBQ Sauce. My Homemade BBQ Sauce is sweet and tangy and goes great with wings.
Teriyaki Sauce. For an Asian-inspired twist, use store-bought or make your own. (I love the teriyaki sauce from my Baked Teriyaki Salmon.)
Jerk Sauce. Give your cripsy grilled chicken wings Caribbean vibes by basting them with the sauce from my Jamaican Jerk Chicken.
Hot Honey. Hot honey and melted butter makes for a delicious wing sauce too!

How to Make Grilled Chicken Wings

Marinate the Wings. Whisk together the marinade ingredients in a small bowl and pour them over the wings; toss to coat and refrigerate.

Let the Wings Come to Room Temperature. This helps the wings cook more evenly so they’re not undercooked in some parts and overcooked in others.

Make the Sauce. Melt the butter in a saucepan with the hot sauce, then whisk in the soy sauce and vinegar.

Grill the Wings. Place the wings on the grates of a 425 degree F grill; grill for 12 to 18 minutes, or until they reach an internal temperature 170 to 180 degrees F. To keep the wings from scorching, flip them every 4 to 5 minutes. Set a timer on your phone if you need to!

Finish. Let the grilled chicken wings rest on a serving plate for a few minutes, then toss them in the sauce (or serve the sauce on the side) and ENJOY!

What to Serve with Grilled Chicken Wings

Game Day Appetizers. These crispy grilled chicken wings are the perfect addition to any game day spread. Serve them with other appetizers like Mexican Corn Dip.
Veggies. You could do the standard celery sticks and carrots, but since you’ve got the grill fired up anyway, why not make Grilled Corn?
Dipping Sauces. Green Goddess Dressing and Greek Yogurt Ranch Dip would both be fantastic, as would a blue cheese dressing.

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Grilled Chicken Wings

Grilled chicken wings are crispy, delicious, and perfect for a party! My recipe has a quick, tasty marinade and buttery, tangy wing sauce.

Course Appetizer, Main Course

Cuisine American

Prep Time 15

Cook Time 20

Marinating Time 4

Total Time 4 45

Servings -6 servings

Calories 619kcal

Author Erin Clarke / Well Plated

Ingredients

For the Grilled Wings

3 pounds chicken wings flats and drumettes
3 tablespoons extra-virgin olive oil
3 tablespoons low-sodium soy sauce
2 teaspoons garlic powder
½ teaspoon kosher salt
½ teaspoon ground black pepper

For the Wing Sauce

¼ cup unsalted butter melted
⅓ cup hot sauce such as Frank’s RedHot
½ tablespoon low sodium soy sauce
½ tablespoon white vinegar

Instructions

If necessary, split the wings into flats and drumettes: Trim off the wing tips and discard. Split the drumette side of each wing from the flat side at the joint: wiggle your knife near the joint to find the “soft spot.” Slice down through the skin and separate. It should split fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Pat the wings very dry and transfer to a large bowl or ziptop bag.
In a small bowl, combine the oil, soy sauce, garlic powder, salt, and pepper.
Pour over the wings and toss to coat (or seal the bag, removing as much excess air as possible, and turn to coat). Refrigerate for 4 hours or overnight.
When ready to grill, preheat your grill to 425°F. Let the wings come to room temperature.
Make the wing sauce: in a saucepan over medium heat, melt together the butter and hot sauce. Whisk in the soy sauce and vinegar. Adjust to taste.
Grill the wings for 12 to 18 minutes, until they reach 170 to 180°F and are cooked through and tender. Flip every 4 to 5 minutes to prevent scorching in places. Transfer to a serving plate or bowl and let rest a few minutes.
Toss the wings in the wing sauce, or serve with sauce on the side for dipping.

Notes

TO STORE: Place grilled chicken wings in an airtight container and store them in the refrigerator for up to 3 days.
TO REHEAT: You can reheat the wings on a grill, in a 350ºF oven or air fryer. To reheat on the grill, place them over indirect heat for about 5 minutes, flipping occasionally.
TO FREEZE: Place the wings in a freezer-safe container or bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

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Buffalo Chicken Sliders (20 Minute Recipe!)

Erin Clarke — Fri, 12 Sep 2025 10:05:00 +0000

Buffalo Chicken Sliders

Game day snacking just got easier (and cheesier) thanks to these Buffalo Chicken Sliders! A creamy shredded Buffalo chicken filling piled onto Hawaiian rolls, topped with lots of cheese, then baked on a sheet pan to toasty perfection, this recipe is a breeze to make and people go CRAZY for it. Done in 20 minutes!

Buffalo chicken sliders are EXACTLY what you want for game day.

These Buffalo chicken sliders check all the game day food boxes. (Those boxes, in case you were wondering, are Buffalo, ranch, and cheese.)

If you’re partial to my Buffalo Chicken Wrap and Slow Cooker Buffalo Chicken Taquitos, you will love these sliders too!

Even once football season is over, you can still enjoy these sliders for weeknight dinners—and you’ll want to, because not only are they delicious, they’re also ready to eat in just 20 minutes. (That includes prep AND cooking!)
This recipe makes 12 Buffalo chicken sliders, so if you serve them alongside other party faves like Loaded Baked Potato Dip and Baked Chicken Wings, it easily feeds a crowd. Plus, if you need even more than 12, this recipe is easy to double.

5 Star Review

“I brought these sliders to a potluck, and they were the star of the show! They’re the perfect finger food—easy to grab and packed with flavor.”
— Natasha —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Hawaiian Sweet Dinner Rolls. You know you love them! They add a light sweetness that pairs well with the spicy shredded chicken filling in these sliders.
Shredded Chicken Breast. Here’s a primer: How to Make Shredded Chicken.
Hot Sauce. I like to use Frank’s RedHot or Frank’s Buffalo sauce.
Ranch Dressing. I use a Greek-yogurt based dressing. You can use store-bought, homemade, or whatever’s hanging out in your fridge right now.
Garlic Powder. For garlic flavor without the bite of fresh.
Cheese. I recommend freshly shredded (not pre-shredded from a bag!) mozzarella, provolone, or Havarti cheese; they’re all good melters and that’s what you want in these Buffalo chicken sliders. (Sorry blue cheese, we’ll save you for Buffalo Chicken Pizza.)
Unsalted Butter and Italian Seasoning. For brushing over the tops of the rolls so they get golden, crispy, and DELICIOUS.

How to Make Buffalo Chicken Sliders

Prep the Rolls. Keep the rolls attached to each other, but slice them in half horizontally. Set the bottom half on a baking sheet.

Mix the Filling. Stir together the chicken, Buffalo sauce, ranch dressing, and garlic powder. (You can mix the chicken filling ahead of time if you’d like and refrigerate it for a day or two. I recommend warming the mixture in the microwave before assembling the sliders so it’s not still a bit cold in the middle after baking.)

Start Assembling. Scatter a handful of cheese on the bottom half of the rolls. Spread the chicken on top.

Add the Remaining Cheese. Pile. It. ON.

Finish Assembling. Add the top half of the rolls. Brush the melted butter and Italian seasoning over the top.

Bake. Pop the Buffalo chicken sliders in a 375 degree F oven for 10 to 12 minutes, or until the cheese melts and the tops are golden and toasty. Cool for a few minutes, then slice and serve. ENJOY!

Tip

Buffalo chicken sliders are best served fresh, so if you don’t think you’ll eat them all in one go, I recommend assembling and baking one half of the sliders and then assembling and baking the other half the next day.

What to Serve with Buffalo Chicken Sliders

Fries. If you’re making these Buffalo chicken sliders as a main dish, pair them with Homemade Fries or Air Fryer Sweet Potato Fries to round out your meal.
Chips. Air Fryer Potato Chips are crispy and delightful!
More Party Snacks. Put together a crowd-pleasing party spread with Carne Asada Fries, Mexican Corn Dip, and these Buffalo chicken sliders.

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Buffalo Chicken Sliders

With ranch, Hawaiian rolls and melty cheese, these Buffalo chicken sliders are a game day winner. Bonus: they take just 20 minutes to make!

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings sliders

Calories 254kcal

Author Erin Clarke / Well Plated

Ingredients

1 (12-ounce) package Hawaiian sweet dinner rolls such as King’s Hawaiian
3 cups shredded chicken breast about 8 ounces cooked; see How to Cook Shredded Chicken
¾ cup hot sauce such as Frank’s RedHot or Frank’s Buffalo
¼ cup ranch dressing I use a Greek-yogurt based
1 teaspoon garlic powder
2 cups shredded mozzarella provolone, or Havarti cheese, divided
3 tablespoons unsalted butter melted
1 teaspoon Italian seasoning

Instructions

Place a rack in the center of your oven and preheat to 375°F. Line a baking sheet with parchment paper.
Without disconnecting the buns at their sides, slice the slider buns in half horizontally. Place the bottom half in the center of the baking sheet.
In a mixing bowl, combine the chicken, Buffalo sauce, ranch dressing, and garlic powder.
Scatter a small handful of the cheese bottom buns, then top evenly with the Buffalo chicken. Sprinkle the remaining cheese evenly over the top.
Place the top bun over the chicken. In a small bowl, combine the melted butter and Italian seasoning, then brush liberally over the top of the buns.
Bake the Buffalo chicken sliders until the cheese is melty and the tops are golden, about 10 to 12 minutes. Transfer to a cutting board and let cool a few minutes. Carefully slice apart with a serrated knife, and serve.

Notes

TO STORE: Wrap leftover sliders in foil and store them in the refrigerator for 2 to 3 days.
TO FREEZE: Wrap the sliders in a layer of plastic wrap, followed by foil (or toss them in an airtight container or freezer bag); double layers help prevent freezer burn! Freeze for up to 2 months and thaw in the refrigerator before reheating.
TO REHEAT: Warm up leftovers in the microwave or a 350ºF oven until heated through.

Nutrition

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10-Minute Taco Soup

Erin Clarke — Tue, 09 Sep 2025 10:05:00 +0000

Taco Soup

The next time you are tasked with feeding a large group, might I suggest a triple batch of Taco Soup? It’s an easy, delicious, and quick budget meal everyone will love!

A budget-friendly dinner done in just 10 minutes!

I’m not precisely sure what it is about many Mexican-inspired recipes that allow them to taste so good for so little dinero, but this easy taco soup is the concept incarnate.

A mere read of the ingredients—white beans, corn, tomatoes, and spices—may leave you skeptical, but trust me, it is excellent!

This taco soup boasts a tantalizing Southwest flavor (like this Crockpot Chicken Enchilada Soup), and the lovely contrast of the creamy beans with the crunchy chips pleases with every bite.

While this taco soup is by no means comparable to a truly authentic Mexican recipe or a stew that has been simmering on the stove all day, when you are looking for a quick, healthy, and tasty meal, it is hard to find a recipe better suited for the task (although, this Vegetarian Chili is equally as wonderful).

5 Star Review

“Made this for dinner last night. It was delicious and so easy to make!”
— Sharice —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

White Beans. Packed with protein and loaded with fiber, the white beans make this easy taco soup filling and satisfying. (They’re also my secret ingredient in this Mexican-inspired Breakfast Quesadilla.)
Diced Tomatoes. Lend this simple soup bold and robust tomato flavor. Try fire-roasted tomatoes for a little extra heat and depth if you’d like some extra pizzaz.
Mexican Corn. While fresh or frozen corn is usually my preference (like in this Grilled Corn Salad), in this case, canned Mexican corn is a great option since it contributes tons of extra flavor without needing to spend extra cash.
Water. When preparing soup on a budget, water is the obvious choice for a cooking liquid because it’s FREE. Plus it’s calorie-free and sodium-free too!.
Parsley. Adds color and freshness.
Spices. Other taco soups often call for a packet of taco seasoning or ranch powder. While delicious, they’re often packed with sodium. Instead, this recipe calls for a homemade spice blend of cumin, chili powder, oregano, garlic powder, and onion powder.

Taco Soup Toppings

Here’s where you can make this easy taco soup your own. Garnish your bowl with your favorite taco fixins. Keep things simple and affordable or splurge and load up on all the good things your taco-loving heart desires.

Shredded Mexican Cheese
Sour Cream or Greek Yogurt
Cilantro or Green Onions
Diced Avocado
Crushed Tortilla Chips
Sliced Jalapenos

Recipe Variations

Taco Soup with Ground Beef or Turkey. If you like, you can sauté lean ground beef or ground turkey on the side, pat it dry, then stir it into the soup at the end. (Or try this Healthy Turkey Chili.)
Taco Soup with Chicken. Stir in some cooked, shredded chicken to the soup while it simmers. Here’s How to Cook Shredded Chicken.
Taco Soup with Black Beans. Swap the white beans for black beans.

Frequently Asked Questions

Is Taco Soup Spicy?

No. This taco soup recipe is not spicy. As it is written, the recipe is relatively mild. If you want to add some extra heat, you can add a bit of cayenne pepper to the soup, diced chipotle peppers in adobo sauce, or garnish with jalapeno pepper slices.

Is This Taco Soup Vegan?

Yes. This easy taco soup recipe is 100% vegan so long as you skip topping it with cheese, yogurt, or sour cream.

Can I Use Fresh Tomatoes Instead?

I have not tried this recipe with fresh tomatoes, and I don’t think I would recommend it. Canned tomatoes are more robustly flavored than fresh and provide extra moisture—necessary so the soup has enough liquid. If you choose to experiment and make this taco soup with fresh tomatoes, let me know how it goes in the comments.

Can I Make Taco Soup in a Slow Cooker?

I have not made this recipe in a slow cooker. However, I think it could be easily adapted to work in one. Simply add the ingredients to your slow cooker and cook (on low or high) until warmed through. This Crock Pot Chicken Tortilla Soup is another Mexican-inspired slow cooker favorite you could try.

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Taco Soup

An easy taco soup recipe with beans, tomatoes, and corn that's healthy, vegetarian, and budget-friendly. It's ready in just 10 minutes!

Course Soup

Cuisine American, Mexican

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 81kcal

Author Erin Clarke / Well Plated

Ingredients

2 cans Great Northern Beans (14-ounce cans) rinsed and drained
1 can diced tomatoes in their juices (28 ounces)
1 can Mexican-style corn (14 ounces) drained
1 cup water
2 tablespoons chili powder
2 teaspoons dried parsley flakes
2 teaspoons ground cumin
¾ teaspoon dried oregano
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon kosher salt
½ teaspoon ground pepper
Toppings: Crushed tortilla chips freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado

Instructions

Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine.
Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.

Video

Notes

TO STORE: This easy taco soup may be kept in the fridge for up to 5 days when stored in an airtight container.
TO FREEZE: Store easy taco soup in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before heating.
TO REHEAT: Warm chilled soup on the stovetop until heated through. You may also warm in the microwave for several minutes until steaming.

Nutrition

Hearty Cowboy Stew (Packed With Protein!)

Erin Clarke — Sat, 30 Aug 2025 10:05:00 +0000

Cowboy Stew

Mosey on up to the kitchen table and dig into this hearty Cowboy Stew! With ground beef, kielbasa, beans, tender potatoes, and veggies simmered in a seasoned tomato base, it’s got chili vibes but packs in even more satisfaction. Yee haw!

A hearty dinner your whole family will love!

Cowboy stew has a fun name, but this is a recipe with some SERIOUS satisfaction.

What makes it so darn good? Let’s dig in!

Hearty and Packed With Protein. With 28 grams per serving (and leftovers so you can have a protein-packed lunch tomorrow!), this is a recipe that fills you up without weighing you down.
Easy Enough for Weeknights. Cowboy stew comes together in under an hour and every part of the process is simple—similar to Healthy Turkey Chili, Vegetarian Chili, and other chili recipes. It’s also a complete meal in a single pot, which means fewer dishes to clean!
Kid-Friendly Dinner. I mean, the name alone pretty much guarantees this recipe will be a hit with the kiddos—and although cowboy stew is spiced, it’s not spicy, so it has a mild flavor perfect for picky eaters. (Check out this Cowboy Chicken recipe too.)

5 Star Review

“This stew was absolutely amazing! I loved how it all came together with simple ingredients but still tasted like I had spent hours cooking. The sausage gives it a nice kick, and the potatoes soak up all that wonderful flavor.”
— Belinda —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Kielbasa. Kielbasa is a smoked Polish sausage. You could use another type of sausage you like, although kielbasa is the go-to for cowboy stew. Swap turkey sausage for a lighter version.
Ground Beef. I use lean ground beef (90/10) in this recipe.
Vegetables. Yellow onion, carrots, red bell pepper, and garlic cloves form the base of flavor.
Seasonings. Chili powder, ground cumin, and kosher salt give cowboy stew a taste reminiscent of chili.
Low-Sodium Beef Broth. I prefer low-sodium broth because it gives me more control over the finished flavor. If you only have regular, that’s fine but scale back on the salt.
Crushed Tomatoes. Crushed tomatoes give the base more texture than tomato sauce, but they’re more broken down than diced tomatoes. In other words: a happy medium!
Butter Potatoes. Potatoes are one of the key differences between chili and cowboy stew. They add extra heartiness to this dish!
Beans. You can use kidney or pinto beans.
Frozen Mixed Peas and Corn. Keeping the stew quick and easy! If you’re not a fan of one of the two, you can just use all peas or all corn.
Cilantro. For garnish; it adds a pop of color and punches up the flavor.

How to Make Cowboy Stew

Cook the Kielbasa. Get it browned and crispy on both sides.

Brown the Beef. Add the remaining oil and brown the ground beef.

Sauté the Veggies. Cook the onions, carrots and bell pepper until softened, then stir in the garlic and seasonings.

Deglaze. Add a cup of broth and scrape up the browned bits from the bottom of the pan. Then add the remaining broth and tomatoes.

Simmer. Cook for 12 to 15 minutes over low heat.

Finish. Stir in the frozen peas and corn. Ladle the cowboy stew into bowls and serve with cilantro for garnish. ENJOY!

Recipe Variations

Make It Spicy. For more heat in your cowboy stew, add hot sauce, cayenne, or jalapeño pepper.
Add Bacon. Some versions of cowboy stew are made with bacon. Sound intriguing? Cook the bacon after the kielbasa, transfer it to a plate, and break it into pieces once it cools. You can cook the ground beef in the fat from the bacon. Stir the bacon into the stew with the kielbasa and beef.
Try Some Different Garnishes. Stir in sour cream or Greek yogurt to make it creamy, sprinkle shredded cheddar or crumbly cotija over the top, or add crushed Fritos for a crunchy topper.

What to Serve with Cowboy Stew

Salad. Cowboy stew is a complete meal in a bowl, but you can stretch it a little further by pairing it with kid-friendly Fruit Salad on the side.
Bread. Serve your stew with Homemade Dinner Rolls for soaking up the broth.
Cornbread. If you want to stick with the Southwestern theme, serve your cowboy stew with a side of Jalapeno Cornbread or Mexican Cornbread.
Rice. For an even heartier meal, serve the stew over white rice or brown rice.

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Cowboy Stew

With ground beef, kielbasa, beans, potatoes and veggies, this hearty cowboy stew recipe is super satisfying! A one pot meal full of flavor!

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 445kcal

Author Erin Clarke / Well Plated

Ingredients

2 tablespoons extra-virgin olive oil divided, plus additional as needed
13 ounces kielbasa cut into ¼-inch-thick coins
1 pound lean ground beef 90/10
½ medium yellow onion diced, about 1 cup
2 medium carrots diced into ¼-inch pieces, about 1 cup
1 red bell pepper diced, about 1 cup
3 garlic cloves minced, about 1 tablespoon
1 ½ teaspoons chili powder
1 teaspoon cumin
1 teaspoon kosher salt
4 cups low-sodium beef broth divided
1 (28-ounce) can crushed tomatoes
2 cups diced butter potatoes about 7 small potatoes
1 (15-ounce) can kidney or pinto beans
1 (13-ounce) bag frozen mixed peas and corn
Chopped fresh cilantro for garnish

Instructions

Heat 1 tablespoon of the oil in a large stock pot or Dutch oven over medium heat. Add the kielbasa and cook, undisturbed, until browned and crisp, about 2 minutes per side. Transfer to a plate.
Heat the remaining 1 tablespoon oil in the same pot over medium heat. Add the beef in a single piece and sear, undisturbed, until browned, about 3 minutes. Flip and sear the other side until browned, about 2 to 3 minutes. Break the block into 4 pieces and continue to cook for another minute or so, then break into small crumbles. Transfer the meat to a plate–don’t worry if it’s not cooked through.
If the pot is dry, add another drizzle of olive oil. Add the onions, carrots, and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute, until fragrant.
Add about 1 cup of the broth and scrape up any browned bits on the bottom of the pot. Add the remaining broth and tomatoes, along with the beef and any juices that have collected, the kielbasa, potatoes, and beans.
Bring to a simmer, reduce the heat to low to maintain a simmer, and cook for 12 to 15 minutes, until the potatoes are tender.
Add the frozen peas and corn and cook until bright green, 1 to 2 minutes. Serve hot, garnished with cilantro.

Notes

TO STORE: Transfer cowboy stew to an airtight container and store in the refrigerator for up to 3 days.
TO REHEAT: Reheat the stew on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat in the microwave.
TO FREEZE: Transfer the stew to a freezer-safe container or freezer bag. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. (Note that potatoes don’t freeze very well, so they will be a bit mealy afterwards. Since they’re not the main ingredient here, it’s not that noticeable.)

Nutrition

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