Top 6 Most Popular Recipes This March 2023

1. Spicy Chicken Tinga Tacos: These tacos are packed with flavor and heat. The chicken is slow-cooked in a smoky chipotle tomato sauce and served on soft tortillas with toppings like avocado, cilantro, and lime.
   
   
2. Brown Butter Chocolate Chunk Cookies: Nothing beats a warm chocolate chip cookie, and these ones take it to the next level. The brown butter adds a nutty richness, and the chunks of chocolate melt in your mouth.
   
   
3. Homemade Hamburger Helper: This dish is a childhood favorite that's been given an upgrade. Ground beef is simmered in a cheesy sauce with macaroni, paprika, and garlic powder for a comforting and easy weeknight meal.
   
   
4. Sheet-Pan Chicken with Cauliflower and Dates: This meal is perfect for those busy weeknights when you want something healthy and satisfying. Chicken thighs are roasted with cauliflower, dates, and fragrant spices like cumin and cinnamon.
   
   
5. Vegan Carrot Cake with Cream Cheese Frosting: This recipe is a crowd-pleaser, even for non-vegans. The cake is moist and spiced with cinnamon and nutmeg, and the frosting is creamy and tangy.
   
   
6. Creamy Mushroom and Spinach Pasta: This dish is a vegetarian dream come true. Mushrooms and spinach are cooked in a creamy sauce with garlic and Parmesan cheese, then tossed with al dente pasta for a comforting and flavorful meal.
   
   
7. Skillet Chicken with Bacon and White Wine Sauce: This recipe is elegant enough for a dinner party but easy enough for a weeknight meal. Chicken breasts are seared with crispy bacon, then simmered in a white wine sauce with thyme and shallots.
   
   
8. Lemon-Buttermilk Pound Cake: This recipe is a classic for a reason. The cake is tender and buttery, with a tangy lemon glaze that adds just the right amount of sweetness.
   
   
9. Broiled Salmon with Chili-Lime Sauce: This dish is perfect for seafood lovers who want something quick and easy. The salmon is broiled until crispy, then served with a zesty chili-lime sauce and a side of steamed vegetables.
   
   
10. Vegetarian Bibimbap: This Korean-inspired dish is a delicious way to get your veggies in. Rice is topped with sautéed mushrooms, carrots, spinach, and a fried egg, then drizzled with a savory soy-sesame sauce.

Spicy Chicken Tinga Tacos:

Ingredients:

• 1 lb boneless, skinless chicken thighs
  
  
• 1 can fire-roasted tomatoes
  
  
• 2 chipotle peppers in adobo sauce
  
  
• 1 tbsp adobo sauce
  
  
• 1/2 onion, sliced
  
  
• 3 garlic cloves, minced
  
  
• 1 tsp dried oregano
  
  
• 1 tsp ground cumin
  
  
• Salt and pepper, to taste
  
  
• Tortillas, for serving
  
  
• Avocado, sliced
  
  
• Fresh cilantro, chopped
  
  
• Lime wedges, for serving

Directions:

1. In a slow cooker, combine the chicken, tomatoes, chipotle peppers, adobo sauce, onion, garlic, oregano, cumin, salt, and pepper. Cook on low for 6-8 hours, or on high for 3-4 hours.
   
   
2. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to coat with the sauce.
   
   
3. Serve the chicken on tortillas with sliced avocado, chopped cilantro, and lime wedges.

Brown Butter Chocolate Chunk Cookies:

Ingredients:

• 1 cup unsalted butter
  
  
• 2 1/4 cups all-purpose flour
  
  
• 1 tsp baking soda
  
  
• 1 tsp salt
  
  
• 1 cup brown sugar
  
  
• 1/2 cup granulated sugar
  
  
• 2 large eggs
  
  
• 2 tsp vanilla extract
  
  
• 8 oz bittersweet chocolate, chopped

Directions:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
   
   
2. In a medium saucepan, melt the butter over medium heat. Cook, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
   
   
3. In a medium bowl, whisk together the flour, baking soda, and salt.
   
   
4. In a large bowl, cream together the browned butter and sugars until light and fluffy. Beat in the eggs and vanilla.
   
   
5. Gradually stir in the flour mixture, then fold in the chopped chocolate.
   
   
6. Scoop the dough into balls and place them on the prepared baking sheet.
   
   
7. Bake for 12-15 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Homemade Hamburger Helper:

Ingredients:

• 1 lb ground beef
  
  
• 1 onion, chopped
  
  
• 2 cloves garlic, minced
  
  
• 2 cups chicken broth
  
  
• 1 cup milk
  
  
• 1/2 tsp paprika
  
  
• 1/2 tsp garlic powder
  
  
• 1/4 tsp onion powder
  
  
• 1/4 tsp dried thyme
  
  
• 1/4 tsp salt
  
  
• 8 oz elbow macaroni
  
  
• 1 cup shredded cheddar cheese

Directions:

1. In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
   
   
2. Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
   
   
3. Stir in the chicken broth, milk, paprika, garlic powder, onion powder, thyme, and salt.
   
   
4. Bring the mixture to a simmer, then add the macaroni. Cover and cook for 10-12 minutes, or until the macaroni is tender.
   
   
5. Stir in the shredded cheddar cheese until melted and creamy. Serve immediately.

Sheet-Pan Chicken with Cauliflower and Dates:

Ingredients:

• 1 head cauliflower, cut into florets
  
  
• 1 red onion, sliced
  
  
• 8 oz dates, pitted and halved
  
  
• 3 tbsp olive oil
  
  
• 1 tsp ground cumin
  
  
• 1 tsp ground coriander
  
  
• 1 tsp smoked paprika
  
  
• Salt and pepper, to taste
  
  
• 4 bone-in, skin-on chicken thighs

Directions:

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
   
   
2. In a large bowl, toss together the cauliflower, onion, dates, olive oil, cumin, coriander, smoked paprika, salt, and pepper.
   
   
3. Arrange the vegetables in a single layer on the prepared baking sheet. Place the chicken thighs on top of the vegetables.
   
   
4. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.

Vegan Lentil Soup:

Ingredients:

• 2 tbsp olive oil
  
  
• 1 onion, chopped
  
  
• 2 carrots, chopped
  
  
• 2 celery stalks, chopped
  
  
• 3 garlic cloves, minced
  
  
• 1 tsp ground cumin
  
  
• 1 tsp ground coriander
  
  
• 1 tsp smoked paprika
  
  
• 1 cup red lentils
  
  
• 4 cups vegetable broth
  
  
• 1 (14 oz) can diced tomatoes
  
  
• 1 tbsp lemon juice
  
  
• Salt and pepper, to taste
  
  
• Fresh parsley, chopped, for garnish

Directions:

1. In a large pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
   
   
2. Add the garlic, cumin, coriander, and smoked paprika and cook for 1-2 minutes, until fragrant.
   
   
3. Stir in the lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are tender.
   
   
4. Stir in the lemon juice and season with salt and pepper, to taste.
   
   
5. Garnish with fresh parsley before serving.

Spicy Pork Noodle Soup:

Ingredients:

• 1 lb ground pork
  
  
• 3 garlic cloves, minced
  
  
• 1 tbsp ginger, minced
  
  
• 1 tbsp vegetable oil
  
  
• 4 cups chicken broth
  
  
• 2 cups water
  
  
• 2 tbsp soy sauce
  
  
• 2 tbsp fish sauce
  
  
• 2 tbsp chili paste
  
  
• 1 lb dried rice noodles
  
  
• Bean sprouts, cilantro, lime wedges, and sliced jalapeños, for serving

Directions:

1. In a large pot or Dutch oven, cook the ground pork over medium-high heat until browned. Drain any excess fat.
   
   
2. Add the garlic, ginger, and vegetable oil to the pot and cook for 1-2 minutes, until fragrant.
   
   
3. Stir in the chicken broth, water, soy sauce, fish sauce, and chili paste. Bring the mixture to a simmer and let cook for 10-15 minutes.
   
   
4. Meanwhile, prepare the rice noodles according to package instructions.
   
   
5. To serve, divide the cooked noodles among bowls and ladle the soup over the top. Top with bean sprouts, cilantro, lime wedges, and sliced jalapeños, as desired.