RecipeWikki

Name: Chicken Bacon Ranch Potato Casserole
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Ingredients: 4 cups russet potatoes, peeled and cubed; 2 cups cooked chicken, diced (rotisserie chicken works great); 6 slices bacon, cooked and crumbled; 1 cup shredded cheddar cheese; ½ cup sour cream; ½ cup ranch dressing; 2 tbsp olive oil; 1 tsp garlic powder; Salt and pepper, to taste; 2 tbsp chopped green onions (optional, for garnish)

Chicken Bacon Ranch Potato Casserole

Chef — Sat, 10 May 2025 03:57:51 +0000

A decadent and comforting casserole featuring tender potatoes, seasoned chicken, crispy bacon, and a creamy ranch dressing sauce — all baked to golden perfection.

Origin Chicken Bacon Ranch Potato Casserole

This casserole is a classic American comfort food, drawing inspiration from the ever-popular chicken, bacon, and ranch flavor combination. It’s a hearty dish that combines the best of potatoes and savory ingredients in a satisfying, one-pan meal.

What I Love About This Recipe

It’s a crowd-pleaser that combines creamy ranch dressing, savory chicken, and crispy bacon in every bite. It’s easy to make and perfect for a family dinner or potluck.

Also Read : Cucumber Soup with Tomatoes

Chicken Bacon Ranch Potato Casserole

Recipe by RecipeWikkiCourse: Salad

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

4 cups russet potatoes, peeled and cubed
2 cups cooked chicken, diced (rotisserie chicken works great)
6 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
½ cup sour cream
½ cup ranch dressing
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper, to taste
2 tbsp chopped green onions (optional, for garnish)

Directions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or non-stick spray.
Boil the cubed potatoes in salted water until fork-tender (10–12 minutes), then drain and set aside.
In a large bowl, combine the cooked potatoes, diced chicken, crumbled bacon, garlic powder, and salt and pepper.
Stir in sour cream, ranch dressing, and half of the shredded cheddar cheese. Mix until well combined.
Pour the mixture into the prepared baking dish and top with the remaining cheddar cheese.
Bake for 25–30 minutes, or until the top is golden and bubbly.
Garnish with chopped green onions and serve warm.

Notes

You can use any leftover chicken or rotisserie chicken for a quicker prep.
For a creamier version, add more ranch dressing or sour cream.
Top with additional bacon or a drizzle of ranch dressing for extra flavor.

Chili Crisp Mayo

Chef — Sat, 10 May 2025 03:54:48 +0000

A creamy, spicy, and savory mayo sauce infused with the bold flavors of chili crisp — a perfect condiment for dipping, drizzling, or spreading.

Origin Chili Crisp Mayo

Chili crisp, a Chinese condiment, combines chili oil with crunchy garlic, onions, and spices, creating a rich umami bomb. When mixed with mayo, it makes for an irresistible, creamy sauce with layers of heat and crunch.

What I Love About This Recipe

It’s quick, easy, and transforms ordinary meals into something special. The spicy heat from the chili crisp perfectly balances the creaminess of the mayo, making it ideal for fries, sandwiches, or even as a dipping sauce.

Chili Crisp Mayo

Recipe by RecipeWikkiCourse: Salad

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Ingredients

½ cup mayonnaise
2 tbsp chili crisp (store-bought or homemade)
1 tsp soy sauce
1 tsp lemon juice or rice vinegar (optional)
1 clove garlic, minced (optional)

Directions

In a small bowl, combine the mayonnaise and chili crisp.
Stir in soy sauce, lemon juice (or rice vinegar), and minced garlic if desired.
Taste and adjust seasoning as needed — add more chili crisp for extra heat or more mayo for a milder flavor.
Serve immediately or refrigerate for up to 1 week.

Notes

Adjust the amount of chili crisp depending on your preferred spice level.
For extra texture, add a pinch of sesame seeds or chopped scallions.
Great as a dipping sauce for fries, dumplings, or grilled meats.

Roasted Asparagus and Carrots

Chef — Sat, 10 May 2025 03:51:42 +0000

A vibrant, nutritious side dish where tender asparagus and sweet carrots are roasted to perfection with a touch of garlic and herbs.

Origin Roasted Asparagus and Carrots

Roasting vegetables is a timeless method used globally to bring out natural sweetness and enhance texture. Pairing asparagus and carrots offers a colorful, seasonal combination common in spring and fall kitchens.

What I Love About This Recipe

It’s simple, quick, and bursting with flavor. The carrots caramelize beautifully while the asparagus stays crisp-tender — perfect for weeknight dinners or elegant gatherings.

Also Read : Cucumber Soup with Tomatoes

Roasted Asparagus and Carrots

Recipe by RecipeWikkiCourse: Salad

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Ingredients

1 bunch asparagus, trimmed
3–4 large carrots, peeled and sliced into thin sticks
2 tbsp olive oil
2 cloves garlic, minced
Salt and pepper, to taste
1 tsp dried thyme or rosemary (optional)
Zest of 1 lemon (optional)
Fresh parsley, for garnish (optional)

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss asparagus and carrots with olive oil, garlic, salt, pepper, and herbs if using.
Spread vegetables evenly on the baking sheet.
Roast for 20–25 minutes, flipping halfway, until carrots are tender and edges are golden.
Sprinkle with lemon zest and parsley before serving if desired.

Notes

Slice carrots thinner than asparagus to ensure even roasting.
Add a drizzle of balsamic glaze for extra depth.
Great alongside grilled meats, pasta, or grain bowls.

Loaded Smashed Potato Salad

Chef — Sat, 10 May 2025 03:48:03 +0000

A hearty and flavorful twist on classic potato salad — crispy smashed potatoes meet creamy dressing, melty cheese, and all your favorite loaded toppings.

Origin Loaded Smashed Potato Salad

Inspired by American loaded baked potatoes and classic potato salad, this fusion dish combines the best of both: crispy texture, creamy richness, and savory mix-ins.

What I Love About This Recipe

It’s everything you love about loaded potatoes — cheese, bacon, sour cream — tossed into a salad that’s perfect warm or chilled. Great for cookouts, potlucks, or cozy dinners!

Loaded Smashed Potato Salad

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

1½ lbs baby or small Yukon gold potatoes
1 tbsp olive oil
Salt and pepper, to taste
½ cup sour cream
¼ cup mayonnaise
1 tsp Dijon mustard (optional)
½ cup shredded cheddar cheese
4 slices cooked bacon, crumbled
¼ cup chopped green onions
Fresh chives, for garnish (optional)

Directions

Preheat oven to 425°F (220°C).
Boil potatoes in salted water until fork-tender (10–12 minutes), then drain.
Place potatoes on a greased baking sheet and gently smash with the bottom of a glass.
Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until golden and crispy.
Meanwhile, in a large bowl, mix sour cream, mayo, and mustard (if using).
Add roasted potatoes, cheddar, bacon, and green onions. Toss gently to combine.
Garnish with fresh chives and serve warm or chilled.

Notes

You can swap sour cream with Greek yogurt for a lighter version.
Add pickled jalapeños for a spicy kick.
Best enjoyed the day it’s made for maximum crispness.

Miso Roasted Brussels Sprouts

Chef — Sat, 10 May 2025 03:44:50 +0000

A bold and savory upgrade to classic roasted Brussels sprouts — miso paste adds deep umami richness, caramelizing beautifully in the oven for a flavorful, crispy bite.

Origin Miso Roasted Brussels Sprouts

This modern twist fuses traditional Japanese miso seasoning with Western-style roasted vegetables. It’s a favorite in fusion kitchens and trendy restaurants for its balanced umami, sweetness, and roasted flavor.

What I Love About This Recipe

The miso glaze gives the Brussels sprouts an irresistible savory-sweet coating, with crispy edges and a tender center. It’s healthy, flavorful, and surprisingly addictive!

Miso Roasted Brussels Sprouts

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Ingredients

1 lb Brussels sprouts, trimmed and halved
1½ tbsp white or yellow miso paste
1 tbsp soy sauce
1 tbsp rice vinegar or lemon juice
1 tbsp honey or maple syrup
2 tbsp olive oil or sesame oil
1 garlic clove, minced (optional)
Sesame seeds or chopped scallions, for garnish (optional)

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together miso paste, soy sauce, vinegar, honey, oil, and garlic until smooth.
In a large bowl, toss Brussels sprouts with the miso mixture until evenly coated.
Spread the Brussels sprouts in a single layer on the baking sheet, cut side down.
Roast for 20–25 minutes, flipping halfway, until golden brown and crispy on the edges.
Garnish with sesame seeds or scallions before serving.

Notes

Use red miso for a bolder, deeper flavor.
Add a pinch of chili flakes for a spicy version.
Great as a side dish, salad topping, or taco filling.

Caesar Scalloped Potatoes

Chef — Sat, 10 May 2025 03:41:43 +0000

A rich, garlicky twist on a classic comfort food — thinly sliced potatoes baked in a creamy Caesar-infused sauce for a bold and indulgent side dish.

Origin Caesar Scalloped Potatoes

Scalloped potatoes are a traditional Western dish known for their creamy, cheesy layers. The Caesar-style variation is a modern innovation, blending the iconic Caesar salad dressing flavors into the hearty layers of baked potatoes.

What I Love About This Recipe

It’s like combining your favorite salad dressing with a warm, comforting casserole. The tangy, garlicky Caesar flavor cuts through the richness of cream and cheese — making every bite irresistible.

Caesar Scalloped Potatoes

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

2 lbs (about 4 medium) russet or Yukon Gold potatoes, thinly sliced
1 cup heavy cream
½ cup Caesar dressing (store-bought or homemade)
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper, to taste
Fresh parsley or chives, for garnish (optional)

Directions

Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
In a small saucepan, combine heavy cream, Caesar dressing, garlic, salt, and pepper. Heat gently over low heat until warmed through.
Arrange half of the sliced potatoes in the prepared baking dish.
Pour half the cream mixture over the potatoes and sprinkle with half of the Parmesan.
Repeat with remaining potatoes, cream mixture, and cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 20–25 minutes, until golden and bubbly.
Let cool slightly, then garnish with parsley or chives before serving.

Notes

For added crunch, top with crushed croutons or breadcrumbs in the last 10 minutes of baking.
Use a mandoline for even, thin slices.
Caesar dressing adds saltiness — adjust added salt accordingly.

Naked Eggs Benedict

Chef — Fri, 09 May 2025 06:16:59 +0000

A light yet indulgent take on the classic Eggs Benedict — ditching the muffin for a cleaner, bolder dish featuring poached eggs, creamy hollandaise, and savory toppings.

Origin Naked Eggs Benedict

A modern twist on the beloved Eggs Benedict, the “naked” version has gained popularity due to low-carb, keto, and gluten-free diets. It retains all the richness and flavor of the original while forgoing the traditional English muffin.

What I Love About This Recipe

It’s all the decadence of Eggs Benedict without the heaviness of bread. The creamy hollandaise, perfectly poached egg, and savory toppings create a dish that’s satisfying yet light and fresh.

Naked Eggs Benedict

Recipe by RecipeWikkiCourse: Random

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

2 large eggs
1 tsp white vinegar (for poaching)
2 slices Canadian bacon or smoked salmon
1 cup baby spinach or arugula (lightly sautéed or fresh)
Fresh chives or microgreens, for garnish (optional)
2 egg yolks
½ tbsp lemon juice
4 tbsp unsalted butter, melted and warm
Pinch of salt
Dash of cayenne or paprika (optional)

Directions

Make the hollandaise:
In a heatproof bowl over a pot of simmering water (double boiler), whisk egg yolks and lemon juice until thickened.
Slowly drizzle in warm melted butter while whisking constantly until the sauce is thick and creamy.
Season with salt and cayenne. Remove from heat and keep warm.
Poach the eggs:
Bring a small pot of water with vinegar to a gentle simmer.
Crack each egg into a small bowl and gently slide it into the water.
Cook for 3–4 minutes, until whites are set but yolks are runny.
Remove with a slotted spoon and drain on paper towels.
Assemble the dish:
On a plate, layer sautéed spinach (or fresh greens).
Top with Canadian bacon or smoked salmon, followed by a poached egg.
Spoon hollandaise over the top and garnish with fresh chives or microgreens.

Notes

For a vegetarian version, skip the bacon or smoked salmon and add sautéed mushrooms or roasted tomatoes.
You can make the hollandaise in a blender for a quicker version.
Serve with a side of fruit or a light salad for a well-rounded meal.

Egg Butter

Chef — Fri, 09 May 2025 06:12:49 +0000

Creamy, rich, and delightfully simple — egg butter is a comforting spread made with hard-boiled eggs and butter, perfect for slathering on toast, rye bread, or crackers.

Origin Egg Butter

Egg butter, or munavoi, is a traditional Finnish spread often served with rye bread or on top of Karelian pasties (karjalanpiirakka). It’s a staple in Nordic cuisine, especially during holidays and family gatherings.

What I Love About This Recipe

It’s buttery, savory, and packed with protein — the kind of old-fashioned recipe that’s incredibly easy to make but feels indulgent and satisfying.

Egg Butter

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Ingredients

3 large hard-boiled eggs, peeled
½ cup (1 stick) unsalted butter, softened
Salt, to taste
Fresh chives or dill, for garnish (optional)

Directions

Finely chop or mash the hard-boiled eggs with a fork.
In a bowl, mix the chopped eggs with softened butter until well combined.
Season with salt to taste.
Optional: Stir in finely chopped fresh herbs for added flavor.
Serve at room temperature on toast, warm bread, or crackers.

Notes

Use high-quality butter for the best flavor.
For a creamier texture, blend in a food processor.
Stores well in the fridge for up to 3 days — bring to room temperature before serving.

Cucumber Soup with Tomatoes

Chef — Fri, 09 May 2025 06:09:42 +0000

A light, cooling soup perfect for warm weather — crisp cucumbers and juicy tomatoes come together in a refreshing, flavorful blend that’s as healthy as it is delicious.

Origin Cucumber Soup with Tomatoes

This chilled soup has Mediterranean and Eastern European roots, often enjoyed in summer when cucumbers and tomatoes are at their peak. Variations can be found in Spanish gazpacho or Eastern European yogurt-based soups.

What I Love About This Recipe

It’s incredibly hydrating, full of fresh garden flavor, and requires zero cooking! Perfect as a starter, side, or even a light meal on its own.

Cucumber Soup with Tomatoes

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Ingredients

2 large cucumbers, peeled and chopped
2 large tomatoes, chopped
½ small red onion, finely chopped
1 garlic clove, minced
1½ cups plain yogurt or buttermilk (optional for creamy version)
1 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
Salt and black pepper, to taste
Fresh dill or parsley, chopped, for garnish

Directions

In a blender, combine cucumbers, tomatoes, onion, and garlic. Blend until smooth or slightly chunky, depending on your texture preference.
Add yogurt or buttermilk (if using), olive oil, and vinegar or lemon juice. Blend again until creamy.
Season with salt and pepper to taste.
Chill in the refrigerator for at least 1 hour before serving.
Garnish with fresh herbs and a drizzle of olive oil if desired.

Notes

For a vegan version, skip the dairy or use a plant-based yogurt.
Add a pinch of chili flakes or a dash of hot sauce for a spicy kick.
Use heirloom tomatoes for deeper flavor.

Sugar Salad

Chef — Fri, 09 May 2025 06:07:31 +0000

A playful twist on a fruit salad, this sweet and tangy “sugar salad” blends juicy fruits with a creamy, sugary dressing — perfect for potlucks, brunches, or summer treats.

Origin Sugar Salad

Sugar salad is a nostalgic dish commonly found in Southern and Midwestern American gatherings, where fruit meets a whipped, creamy dressing often made with sugar, sour cream, or whipped topping.

What I Love About This Recipe

It’s like dessert disguised as a salad — fruity, creamy, and lightly sweet with a refreshing chill. It’s a crowd-pleaser that both kids and adults can’t resist.

Sugar Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Ingredients

2 cups strawberries, sliced
1 cup grapes, halved
2 bananas, sliced
1 cup pineapple chunks (fresh or canned, drained)
1 cup mini marshmallows (optional)
½ cup sour cream or Greek yogurt
¼ cup granulated sugar (adjust to taste)
1 tsp vanilla extract

Directions

In a large bowl, combine all fruits and marshmallows.
In a separate small bowl, mix sour cream (or yogurt), sugar, and vanilla until smooth.
Pour the sweet dressing over the fruit mixture.
Gently toss everything together until evenly coated.
Chill for at least 30 minutes before serving

Notes

You can substitute honey or maple syrup for sugar.
Add nuts or shredded coconut for crunch and texture.
Best served the same day, especially if using bananas.