Origin of Steak butter Steak and Rice

Rooted in Southern comfort food traditions, this “dump-and-bake” casserole has been a staple in American kitchens for decades. The idea is simple: combine rice, steak, and a generous stick of butter—then let the oven do the magic. Popularized through online recipe communities and passed down in family cookbooks, the method has stood the test of time for its affordability, heartiness, and no-stress prep.

Why This Recipe Works So Well

It’s almost too easy. Just mix, layer, and bake—no searing, sautéing, or fancy steps required. The steak butter infuses the dish with richness, while the rice soaks up every drop of flavor. The result? Perfectly juicy steak, fluffy seasoned rice, and a kitchen that smells downright irresistible. Whether you’re feeding a hungry family or craving something simple and satisfying, this dish delivers.

Also Read : Italian Breakfast Strata

Stick of Butter Steak and Rice

Recipe by RecipeWikkiCourse: Main CourseCuisine: American (with fusion elements)Difficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Steak Butter Steak and Rice is a hearty and flavorful dish featuring tender, juicy steak seared to perfection and topped with rich, herbed butter. Served over a bed of fluffy rice, this comforting meal combines savory depth with melt-in-your-mouth texture. It’s perfect for a satisfying dinner that feels both indulgent and homemade.

Ingredients

• 1 pound sirloin steak or stew meat, cut into bite-sized pieces

• 1 cup uncooked long-grain white rice

• 1 (10.5 oz) can beef consommé or beef broth

• 1 cup water

• 1 stick (½ cup) unsalted butter, sliced

• 1 packet onion soup mix

• ½ teaspoon black pepper

• Optional garnish: chopped parsley or green onions

Directions

• Preheat oven to 350°F (175°C).
• In a 9×13-inch baking dish, spread the uncooked rice evenly across the bottom.
• Pour the beef consommé and water over the rice.
• Sprinkle in the black pepper and onion soup mix. Stir gently to combine.
• Layer the steak pieces evenly on top of the rice mixture.
• Dot the top with butter slices, spreading them across the dish.
• Cover tightly with foil and bake for 1 hour.
• After 1 hour, uncover and bake for an additional 15–20 minutes, or until rice is tender and liquid is absorbed.
• Let sit 5 minutes before serving. Garnish if desired.

Notes

• For extra flavor, marinate the steak briefly in Worcestershire sauce or garlic before baking.
• You can use brown rice, but increase the baking time by 20–30 minutes and check for doneness.
• This dish pairs well with a simple green salad or steamed veggies.

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Origin Chicken Orzo Skillet

Orzo, a rice-shaped pasta, is common in Mediterranean and Middle Eastern cuisine. This dish blends classic comfort with modern convenience, turning a few pantry staples into a full, fuss-free dinner.

Why You’ll Love This Recipe

It’s a complete meal in one skillet — fewer dishes, more flavor. The orzo cooks right in the same pan with the chicken, soaking up all the savory goodness. Creamy, rich, and ready in under 40 minutes!

Also Read : Multigrain Cheela Recipe

Chicken Orzo Skillet

Recipe by RecipeWikki

Servings

4

servings

Prep time

40

minutes

Cooking time

40

minutes

Calories

500

kcal

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs or breasts, diced

• Salt and pepper to taste

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup orzo pasta

• 2 cups chicken broth

• ½ cup heavy cream or half-and-half

• 1 cup baby spinach (optional)

• ½ cup grated Parmesan cheese

• Zest of 1 lemon (optional)

• Fresh parsley for garnish

Directions

• Cook the chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken until browned and cooked through, about 5–7 minutes. Remove and set aside.
• Sauté aromatics: In the same skillet, add a little more oil if needed. Sauté onion and garlic for 2–3 minutes until fragrant.
• Toast orzo: Stir in orzo and cook for 1–2 minutes to lightly toast.
• Simmer: Add broth and bring to a gentle boil. Reduce heat, cover, and simmer for 10 minutes or until orzo is tender, stirring occasionally.
• Make it creamy: Stir in cream, Parmesan, cooked chicken, and spinach (if using). Cook until heated through and spinach is wilted.
• Finish & serve: Add lemon zest for brightness and garnish with fresh parsley. Serve hot straight from the skillet!

Notes

• You can swap spinach with kale or peas for variety.
• For a lighter version, use milk instead of cream and skip the cheese.
• 
  Add red pepper flakes or smoked paprika for a flavor boost.

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Origin Easy Chicken, Rice, and Noodle Soup

This recipe is a blend of classic American-style chicken noodle soup and rice-based comfort soups found in many cultures. It’s a practical, pantry-friendly twist perfect for busy weeknights or when you’re under the weather.

Why You’ll Love This Recipe

This soup brings together the best of both worlds—noodles and rice—for double comfort. It’s mild, soothing, and filling, making it perfect for the whole family. Plus, it’s quick to throw together with ingredients you likely already have in your kitchen.

Also Read : Greek Couscous Salad

Easy Chicken, Rice, and Noodle Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 6 cups chicken broth

• 1 cup cooked shredded chicken

• ½ cup cooked rice (white or brown)

• ¾ cup egg noodles (uncooked)

• ½ tsp dried thyme or Italian seasoning

• Salt and pepper, to taste

• Optional garnish: chopped parsley or a squeeze of lemon

Directions

• Sauté the base: In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook for 5–6 minutes, until veggies begin to soften.
• Simmer: Pour in the chicken broth, add shredded chicken, rice, noodles, thyme, salt, and pepper. Stir and bring to a gentle boil.
• Cook the noodles: Reduce heat to a simmer and cook for 10–12 minutes, or until the noodles are tender.
• Taste & serve: Taste and adjust seasoning. Serve hot, garnished with parsley or a squeeze of lemon for brightness.

Notes

• Use leftovers: This soup is a great way to use up leftover chicken, cooked rice, or even veggies from your fridge.
• Make it creamy: Add a splash of cream or milk at the end for a richer version.
• Gluten-free option: Use gluten-free noodles or skip the noodles entirely and add more rice.
• Freezer-friendly: Let soup cool completely before storing in freezer-safe containers for up to 2 months.

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Origin Bloody Mary Pasta Salad

The Bloody Mary cocktail has been a brunch staple for decades, known for its savory tomato base and spicy kick. This pasta salad brings those same flavors into a dish you can enjoy anytime, combining ingredients that echo the cocktail’s signature taste in a fresh, satisfying salad.

Why You’ll Love This Recipe

It’s vibrant, flavorful, and unlike your average pasta salad. The mix of tangy pickles, fresh veggies, and a spicy, tomato-based dressing creates a refreshing balance that’s perfect for summer or as a party side.

Also Read : World’s Best Potato Salad

Bloody Mary Pasta Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 8 oz rotini or your favorite short pasta

• 1 cup cherry tomatoes, halved

• ½ cup diced celery

• ½ cup diced pickles (dill or spicy, your choice)

• ¼ cup chopped red onion

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped fresh dill (optional)

• ¾ cup tomato juice

• 2 tbsp prepared horseradish

• 1 tbsp Worcestershire sauce

• 1 tbsp lemon juice

• 1 tsp hot sauce (adjust to taste)

• Salt and black pepper to taste

• Olive oil (optional, for drizzling)

Directions

• Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
• In a large bowl, combine the cooked pasta, cherry tomatoes, celery, pickles, red onion, parsley, and dill.
• In a separate bowl, whisk together tomato juice, horseradish, Worcestershire sauce, lemon juice, hot sauce, salt, and pepper.
• Pour the dressing over the pasta mixture and toss until everything is well coated.
• Chill in the fridge for at least 30 minutes to let flavors meld.
• Before serving, drizzle with a little olive oil if you like and toss again.

Notes

• Feel free to adjust the heat by adding more or less hot sauce and horseradish.
• This salad gets better the longer it sits, so making it a few hours ahead or even the day before is a great idea.
• Add chopped cooked shrimp or grilled chicken for a heartier meal.
• If you want extra zing, garnish with celery salt or a few dashes of hot sauce on top.

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Origin Hot Honey Drumsticks

Hot honey is a deliciously modern twist that has gained popularity in recent years, especially in American kitchens and restaurants. Combining the natural sweetness of honey with a spicy kick from chili peppers or hot sauce, it’s become a favorite glaze for fried or baked chicken, wings, and drumsticks. This fusion of sweet and heat perfectly balances flavors, making it an irresistible choice for those who love bold tastes.

Why You’ll Love This Recipe

It’s simple but packs a punch. The hot honey glaze is sticky and luscious, coating the chicken with flavor that’s both spicy and sweet. Plus, it’s easy to make with just a few ingredients you probably already have.

Alos Read : Awesome Pasta Salad

Hot Honey Drumsticks

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 8 chicken drumsticks

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• ⅓ cup honey (use good quality honey for the best flavor; you can heat it slightly to make mixing easier)

• 2 tbsp hot sauce (adjust based on your heat preference)

• 1 tbsp apple cider vinegar (optional, for a tangy touch)

• Fresh parsley, chopped (for garnish)

Directions

• Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
• Pat the drumsticks dry with paper towels. This helps them get crispy!
• In a large bowl, toss the drumsticks with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
• Arrange the drumsticks on the wire rack and bake for 30 minutes.
• Meanwhile, mix together honey, hot sauce, and apple cider vinegar in a small bowl.
• After 30 minutes, brush the drumsticks generously with the hot honey glaze.
• Bake for another 10–15 minutes, brushing once more halfway through, until the drumsticks are sticky, caramelized, and cooked through (internal temperature should be 165°F/74°C).
• Garnish with chopped fresh parsley and serve hot.

Notes

• Adjust the amount of hot sauce to make it as mild or spicy as you like.
• For extra crispiness, broil the drumsticks for 2–3 minutes at the end, watching closely so they don’t burn.
• These drumsticks are great served with a side of cooling ranch or blue cheese dip.

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Origin Sloppy Joe Garlic Bread

This recipe combines two American favorites: the sweet-savory sloppy joe and the beloved garlic bread. It brings together hearty, comforting flavors in a fun, casual format that’s great for sharing.

What I Love About This Recipe

It’s quick, hearty, and loaded with cheesy goodness. The crispy garlic bread perfectly holds the rich, saucy meat mixture, making every bite flavorful and satisfying. Plus, it’s easy to customize with your favorite toppings!

Also Read : Mango Rasayana

Sloppy Joe Garlic Bread

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

450

kcal

Ingredients

• 1 lb ground beef

• 1 small onion, finely chopped

• 1 cup tomato sauce or sloppy joe sauce

• 2 tbsp ketchup

• 1 tbsp Worcestershire sauce

• 1 tsp mustard

• Salt and pepper to taste

• 1 loaf French bread, halved lengthwise

• 4 tbsp butter, softened

• 2 cloves garlic, minced

• 1 cup shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• Fresh parsley, chopped (optional, for garnish)

Directions

• Preheat the oven to 375°F (190°C).
• In a skillet over medium heat, cook ground beef and onion until beef is browned. Drain excess fat.
• Add tomato sauce, ketchup, Worcestershire sauce, mustard, salt, and pepper. Simmer for 5 minutes.
• In a small bowl, mix softened butter with minced garlic. Spread garlic butter over the cut sides of the French bread.
• Place the bread on a baking sheet and bake for 5 minutes to slightly crisp.
• Spoon the sloppy joe mixture evenly over the toasted bread halves.
• Sprinkle mozzarella and cheddar cheese on top.
• Bake for another 10–12 minutes, until the cheese is melted and bubbly.
• Garnish with fresh parsley, slice, and serve hot.

Notes

• For extra flavor, sprinkle some red chili flakes over the cheese before baking.
• You can substitute ground turkey or chicken for a lighter version.
• Add jalapeños or pickles for a tangy twist.

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Origin Easiest Sheet Pan Tacos

This modern twist on classic tacos simplifies taco night using the convenience of a sheet pan. Inspired by Tex-Mex flavors and the love for crispy tortillas, it’s a quick fix for feeding a crowd or meal prepping.

What I Love About This Recipe

It’s fast, customizable, and mess-free. I love how the tacos get golden and crunchy, and you can easily make a bunch at once. Perfect for family dinners or casual get-togethers.

Also Read : Dal Makhani Recipe – North Indian Cuisine

Easiest Sheet Pan Tacos

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

320

kcal

Ingredients

• 8 small flour or corn tortillas

• 1 lb ground beef or chicken

• 1 packet taco seasoning

• ½ cup water

• 1 cup shredded cheese (cheddar, Mexican blend)

• ½ cup diced tomatoes or salsa

• ½ cup canned black beans (optional)

• Oil spray or a bit of olive oil

Directions

• Preheat oven to 400°F (200°C).
• Cook meat in a skillet until browned. Drain excess fat.
• Add taco seasoning and water. Simmer until thickened.
• Lightly oil a sheet pan. Place tortillas down, overlapping slightly.
• Spoon meat mixture evenly over tortillas. Add beans if using.
• Sprinkle cheese and tomatoes or salsa over the top.
• Bake for 10–12 minutes or until edges are crispy and cheese is melted.
• Slice or fold and serve with toppings.

Notes

• Use rotisserie chicken or plant-based crumbles for variation.
• Great for breakfast too—just add scrambled eggs and sausage.
• Make it vegetarian with beans, corn, and sautéed veggies.

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Origin Sheet Pan Hawaiian Chicken

Inspired by Hawaiian-style cuisine, this dish blends Asian and Polynesian flavors, often incorporating pineapple, soy sauce, and vibrant vegetables. It’s a modern take on traditional island flavors made weeknight-friendly.

What I Love About This Recipe

It’s colorful, flavorful, and everything cooks on one pan—less mess, more yum! The pineapple caramelizes beautifully, and the sauce gives every bite a perfect balance of sweet and tangy.

Also Read : Malaysian Fried Chicken Recipe

Sheet Pan Hawaiian Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

340

kcal

Ingredients

• ¼ cup soy sauce

• 2 tbsp honey

• 2 tbsp ketchup

• 1 tbsp rice vinegar or lime juice

• 2 garlic cloves, minced

• 1 tsp grated ginger

Directions

• Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
• Whisk together all glaze ingredients in a bowl.
• Toss chicken, pineapple, and veggies with olive oil, salt, pepper, and half the glaze.
• Spread evenly on the sheet pan.
• Bake for 20–25 minutes, stirring once halfway through.
• Brush with remaining glaze and broil for 2–3 minutes for a caramelized finish.
• Serve hot over rice or noodles.

Notes

• Add chili flakes for a spicy kick.
• Use canned pineapple in juice (not syrup) if fresh isn’t available.
• Great for meal prep—stores well for up to 3 days.

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Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a beloved dish in American cuisine for centuries, inspired by British and French meat pies. This pasta variation brings the same homey flavors but replaces the pie crust with pasta, making it a perfect fusion of comfort food classics.

What I Love About This Recipe

This dish has everything I love about chicken pot pie—savory filling, creamy sauce, and hearty vegetables—but with the ease of pasta. It’s a great make-ahead meal, and the golden, cheesy topping makes it absolutely irresistible. Plus, it’s perfect for feeding a crowd!

Also Read : Roasted New Red Potatoes

Chicken Pot Pie Pasta Bake

Recipe by RecipeWikki

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

489

kcal

Ingredients

• 2 cups cooked, shredded chicken

• 3 cups cooked pasta (penne or rotini work best)

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup frozen mixed vegetables (peas, carrots, corn)

• 2 tablespoons all-purpose flour

• 2 cups chicken broth

• 1 cup milk

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• 1 cup shredded cheddar cheese

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs (for topping, optional)

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• In a large pan, melt butter over medium heat. Add diced onion and garlic, cooking until softened.
• Stir in frozen vegetables and cook for 2-3 minutes.
• Sprinkle in flour, stirring to coat the vegetables. Cook for 1 minute.
• Slowly whisk in chicken broth and milk, stirring constantly until the sauce thickens.
• Season with salt, pepper, and thyme. Add shredded chicken and cooked pasta, mixing well.
• Pour the mixture into the greased baking dish. Sprinkle cheddar cheese, Parmesan, and breadcrumbs on top.
• Bake for 20-25 minutes, or until the top is golden brown and bubbly.
• Let rest for 5 minutes before serving.

Notes

• For extra crunch, mix breadcrumbs with melted butter before topping.
  
• Swap in your favorite vegetables, like green beans or mushrooms.
  

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Origin of Buttermilk Fried Chicken

Fried chicken is deeply rooted in Southern American cuisine, where buttermilk has long been used as a tenderizer for meats. The practice of coating chicken in flour and frying it dates back to West African and Scottish cooking traditions, later evolving into the Southern fried chicken we know today. The air fryer version is a modern twist, allowing for a crispy texture without deep frying.

What I Love About This Recipe

• Healthier than deep-fried chicken but still crispy and delicious.
• Marinating in buttermilk ensures juicy, tender meat.
• Minimal oil needed, so it’s less greasy but still packed with flavor.
• Easy cleanup—no messy frying!

Also Read : Olive Oil Mashed Potatoes

Air Fryer Buttermilk Fried Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 500g bone-in chicken thighs or drumsticks (or boneless if preferred)

• 1 cup buttermilk

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp cayenne pepper (optional, for spice)

• For the Coating

• 1 cup all-purpose flour

• ½ cup cornstarch (for extra crispiness)

• 1 tsp baking powder (helps with crispiness)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp cayenne pepper (optional)

• 1 tbsp buttermilk (to create flaky texture in the coating)

• Cooking spray or oil spray (for air fryer)

Directions

• In a bowl, whisk together buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
• Add the chicken and fully submerge in the buttermilk mixture.
• Cover and refrigerate for at least 2 hours (or overnight for best results).
• In a shallow dish, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and cayenne pepper.
• Add 1 tbsp buttermilk to the flour mixture and mix with fingers to create small clumps (this helps with a crunchy texture).
• Remove chicken from the buttermilk marinade, allowing excess to drip off.
• Dredge each piece in the flour mixture, pressing the coating onto the chicken to help it stick.
• Shake off any excess flour and place the coated chicken on a wire rack.
• Preheat the air fryer to 180°C (360°F) for 3-5 minutes.
• Lightly spray the air fryer basket with cooking oil spray.
• Place chicken pieces in a single layer, ensuring they don’t overlap.
• Spray the top of the chicken with a light coat of oil spray.
• Air fry at 180°C (360°F) for 25-30 minutes, flipping halfway through.
• Increase temperature to 200°C (400°F) for the last 3-5 minutes to get extra crispiness.
• Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
• Let the chicken rest for 5 minutes before serving.
• Enjoy with coleslaw, fries, or a honey drizzle for a sweet-savory touch!

Notes

• Make it gluten-free by using gluten-free flour and cornstarch.
• For extra crispiness, let the coated chicken rest for 10 minutes before air frying.

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