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One-Pot Cheesy Taco Pasta: A Quick, High-Protein Dinner Everyone Will Love

October 15, 2024 by Gina +

When life gets busy, I always fall back on my trusty one-pot recipes, and let me tell you – this One-Pot Cheesy Taco Pasta is a total game-changer. It’s packed with protein, loaded with flavor, and (best of all) it comes together in just one pot. No extra dishes! If you love tacos and pasta, this dish is the best of both worlds – cheesy, creamy, and bursting with taco goodness. Plus, it’s perfect

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Filed Under: Dinners, Recipes Tagged With: Dinner, family meal, one pan, pasta, Taco

Pumpkin Cream Cheese Bread

October 13, 2024 by Gina +

Fall baking is my favorite; nothing beats the cozy combination of pumpkin and cream cheese. If you love Starbucks Pumpkin Cream Cheese Muffins, you will adore this Pumpkin Cream Cheese Bread. It’s like having your favorite muffin, but in loaf form, which means more to enjoy! This recipe is filled with warm pumpkin spice flavors and an irresistible luscious cream cheese filling. Let’s dive into the

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Filed Under: Breakfast, Desserts, Recipes, Snacks Tagged With: Baking, cream cheese, pumpkin bread, starbucks

Halloween Oreo Rice Krispy Treats

October 6, 2024 by Gina +

Halloween Oreo Rice Krispy Treats There’s something about Halloween that makes treats a little more fun, especially when you can throw together spooky and delicious snacks with minimal effort! These Halloween Oreo Rice Krispy Treats are a festive twist on the classic Rice Krispy treats, with added Oreos for a fun, cookie-filled surprise. Plus, they’re so easy to customize with different

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Filed Under: Desserts, Recipes, Snacks Tagged With: halloween, marshmallow, oreo, ricce krispy, treat

Pumpkin Pie Bread Pudding: The Ultimate Fall Comfort Dessert

September 29, 2024 by Gina +

Something about fall calls for comforting desserts, and my favorite is this Pumpkin Pie Bread Pudding. It’s the perfect marriage of pumpkin pie’s warming spices and traditional bread pudding's rich, custardy texture. This dessert is ideal for Thanksgiving gatherings, fall parties, or a simple weeknight treat. If you’re a fan of pumpkin-flavored recipes, this is one you’ll want to make again and

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Filed Under: Desserts, Recipes

Easy Apple Cinnamon Coffee Cake Loaf

September 19, 2024 by Gina +

If you’re looking for the ultimate cozy fall treat, this Apple Cinnamon Coffee Cake Loaf is it. Whether you enjoy it with your morning coffee or as a sweet snack, this loaf brings together tender apples, warm cinnamon, and a delicious crumb topping. It’s everything you love about fall, baked into one irresistible loaf. Let me walk you through how to make this easy, flavorful recipe, along with

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Filed Under: Breakfast, Desserts, Recipes, Snacks Tagged With: apple, Baking, bread, coffee cake, fall

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FROZEN BISCOFF ICE CREAM BARS 🤎🍦 No ice cream mak FROZEN BISCOFF ICE CREAM BARS 🤎🍦

No ice cream maker needed! These are layers of Biscoff cookies filled with the creamiest homemade no-churn Biscoff ice cream and an extra swirl of cookie butter through the center.

Easy to make and perfect for summer

Comment ICE CREAM and I’ll send you the full recipe!

Save this for an easy summer dessert and follow @gina_gibson_cooks for more simple, family-friendly recipes.
Just out here doing my little tasks and calling it Just out here doing my little tasks and calling it a day.
Peruvian-style chicken with creamy green sauce T Peruvian-style chicken with creamy green sauce 

The chicken is smoky, garlicky and grilled until juicy, but the creamy cilantro green sauce is what really makes this recipe. I could put it on just about everything.

I kept the heat family-friendly by using just one seeded jalapeño, but you can always leave some of the seeds in or add another jalapeño if you like things spicy. Serve it with rice, grilled corn, potatoes or veggies for an easy summer dinner the whole family will love.

For the chicken:

2 lbs boneless skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh lime juice
1 tbsp white vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp kosher salt
½ tsp black pepper

For the creamy green sauce:

1 packed cup fresh cilantro
1/3 cup mayonnaise
1/4 cup plain Greek yogurt
1 small jalapeño, seeds removed
1 garlic clove
Juice of 2 limes
2 tbsp grated parmesan
1 tbsp olive oil
1 tsp honey
½ tsp kosher salt
¼ tsp black pepper

Whisk together the olive oil, garlic, lime juice, vinegar and seasonings. Add the chicken and toss until well coated. Marinate for at least 30 minutes or up to 8 hours.

Add all of the green sauce ingredients to a blender or food processor and blend until smooth and creamy. Taste and add another squeeze of lime or pinch of salt if needed. Refrigerate until ready to serve.

Grill the chicken over medium-high heat for about 5–7 minutes per side, depending on thickness, until cooked through to 165°F. Let rest for 5 minutes, then slice and drizzle generously with the creamy green sauce.

Serve with rice, grilled corn, avocado, roasted potatoes or your favorite veggies—and definitely keep extra green sauce on the side.

Save this easy chicken dinner for later, share it with someone who needs new weeknight dinner ideas, and follow @gina_gibson_cooks for more easy, family-friendly recipes! 🌿
CHEESY BIRRIA RAMEN Rich and cheesy, perfect com CHEESY BIRRIA RAMEN

Rich and cheesy, perfect  comfort food mashup I. 

I used our favorite @momofukugoods noodles, Trader Joe’s birria, and plenty of cheese. The birria consommé gets mixed right into the creamy cheese sauce, so you get that birria flavor in every bite. Finish it with onion, cilantro and plenty of lime. 

3 packages Momofuku noodles
1 package Trader Joe’s Beef Birria, cooked and shredded (reserve ½ cup consommé)
1 tablespoon butter
2 cloves garlic, minced
4 ounces cream cheese
¾ cup milk
1 cup shredded Monterey Jack cheese
1 cup shredded Oaxaca cheese or mozzarella
1 ramen seasoning packet
¼ teaspoon cumin
Diced white onion, chopped cilantro, and lime wedges for serving

Cook the ramen noodles, then drain and set aside.

Melt the butter in the pan over medium heat. Add the garlic and cook for about 30 seconds.

Add the cream cheese, milk, ½ cup birria consommé, ramen seasoning, and cumin. Stir until smooth and creamy.

Reduce the heat to low and add the Monterey Jack mozarella cheese. Stir until melted.

Add the cooked ramen noodles and shredded birria beef and toss until everything is coated in the cheesy birria sauce. Add another splash of consommé if needed to loosen it up.

Top with diced onion, cilantro, a squeeze of lime, and extra consommé if you like.

Make sure to SAVE this one and FOLLOW along for more recipes 🙃
Summer hosting doesn’t have to be complicated. I Summer hosting doesn’t have to be complicated. 
I kept this backyard dinner simple with crispy chicken sandwiches that were a HUGE hit! I lightly coated chicken tenders in @lafishyfry Louisiana Fish Fry Brand Seasoned Chicken Fry, fried them until perfectly golden, then piled them onto toasted buns with sliced cheddar and peppery arugula tossed in @Tessemaes Spicy Dill dressing. So simple, so good.
To round out the spread, I set out @powerupsnacks Power Up Premium Trail Mix for an easy snack, @sourpunchcandy Sour Punch Bites for a sweet treat, and served everything on @SOLOcup cups and plates, which made cleanup so easy.
#Tessemaes #LAFishFry #SOLOBoldHold #SourPunchXBabbleBox #PowerUp
No-bake peanut butter pie. Creamy peanut butter No-bake peanut butter pie. 

Creamy peanut butter filling, a chocolate cookie crust, and absolutely no oven required. 

For the crust:
16 Oreo-style cookies
4 tablespoons melted butter

For the filling:
6 ounces cream cheese, softened
1 cup creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
6 ounces Cool Whip, thawed

Optional toppings:
Melted chocolate, crushed Oreo cookies, chopped peanut butter cups, or chopped peanuts.

Pulse the cookies into fine crumbs and mix with the melted butter. Press into a small pie dish and refrigerate while you make the filling.

Beat the cream cheese until smooth. Add the peanut butter, powdered sugar, vanilla, and salt and beat until light and creamy. Gently fold in the Cool Whip until everything is combined.

Spread the filling into the crust, smooth the top, and refrigerate for at least 6 hours, or overnight for the best texture.

Before serving, drizzle with melted chocolate and sprinkle with crushed Oreo cookies if you’d like.

Save this one for your next summer get-together!
FROZEN BISCOFF ICE CREAM BARS 🤎🍦 No ice cream mak FROZEN BISCOFF ICE CREAM BARS 🤎🍦

No ice cream maker needed! These are layers of Biscoff cookies filled with the creamiest homemade no-churn Biscoff ice cream and an extra swirl of cookie butter through the center.

Easy to make and perfect for summer

Comment ICE CREAM and I’ll send you the full recipe!

Save this for an easy summer dessert and follow @gina_gibson_cooks for more simple, family-friendly recipes.
Just out here doing my little tasks and calling it Just out here doing my little tasks and calling it a day.
Peruvian-style chicken with creamy green sauce T Peruvian-style chicken with creamy green sauce 

The chicken is smoky, garlicky and grilled until juicy, but the creamy cilantro green sauce is what really makes this recipe. I could put it on just about everything.

I kept the heat family-friendly by using just one seeded jalapeño, but you can always leave some of the seeds in or add another jalapeño if you like things spicy. Serve it with rice, grilled corn, potatoes or veggies for an easy summer dinner the whole family will love.

For the chicken:

2 lbs boneless skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh lime juice
1 tbsp white vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp kosher salt
½ tsp black pepper

For the creamy green sauce:

1 packed cup fresh cilantro
1/3 cup mayonnaise
1/4 cup plain Greek yogurt
1 small jalapeño, seeds removed
1 garlic clove
Juice of 2 limes
2 tbsp grated parmesan
1 tbsp olive oil
1 tsp honey
½ tsp kosher salt
¼ tsp black pepper

Whisk together the olive oil, garlic, lime juice, vinegar and seasonings. Add the chicken and toss until well coated. Marinate for at least 30 minutes or up to 8 hours.

Add all of the green sauce ingredients to a blender or food processor and blend until smooth and creamy. Taste and add another squeeze of lime or pinch of salt if needed. Refrigerate until ready to serve.

Grill the chicken over medium-high heat for about 5–7 minutes per side, depending on thickness, until cooked through to 165°F. Let rest for 5 minutes, then slice and drizzle generously with the creamy green sauce.

Serve with rice, grilled corn, avocado, roasted potatoes or your favorite veggies—and definitely keep extra green sauce on the side.

Save this easy chicken dinner for later, share it with someone who needs new weeknight dinner ideas, and follow @gina_gibson_cooks for more easy, family-friendly recipes! 🌿
CHEESY BIRRIA RAMEN Rich and cheesy, perfect com CHEESY BIRRIA RAMEN

Rich and cheesy, perfect  comfort food mashup I. 

I used our favorite @momofukugoods noodles, Trader Joe’s birria, and plenty of cheese. The birria consommé gets mixed right into the creamy cheese sauce, so you get that birria flavor in every bite. Finish it with onion, cilantro and plenty of lime. 

3 packages Momofuku noodles
1 package Trader Joe’s Beef Birria, cooked and shredded (reserve ½ cup consommé)
1 tablespoon butter
2 cloves garlic, minced
4 ounces cream cheese
¾ cup milk
1 cup shredded Monterey Jack cheese
1 cup shredded Oaxaca cheese or mozzarella
1 ramen seasoning packet
¼ teaspoon cumin
Diced white onion, chopped cilantro, and lime wedges for serving

Cook the ramen noodles, then drain and set aside.

Melt the butter in the pan over medium heat. Add the garlic and cook for about 30 seconds.

Add the cream cheese, milk, ½ cup birria consommé, ramen seasoning, and cumin. Stir until smooth and creamy.

Reduce the heat to low and add the Monterey Jack mozarella cheese. Stir until melted.

Add the cooked ramen noodles and shredded birria beef and toss until everything is coated in the cheesy birria sauce. Add another splash of consommé if needed to loosen it up.

Top with diced onion, cilantro, a squeeze of lime, and extra consommé if you like.

Make sure to SAVE this one and FOLLOW along for more recipes 🙃
Summer hosting doesn’t have to be complicated. I Summer hosting doesn’t have to be complicated. 
I kept this backyard dinner simple with crispy chicken sandwiches that were a HUGE hit! I lightly coated chicken tenders in @lafishyfry Louisiana Fish Fry Brand Seasoned Chicken Fry, fried them until perfectly golden, then piled them onto toasted buns with sliced cheddar and peppery arugula tossed in @Tessemaes Spicy Dill dressing. So simple, so good.
To round out the spread, I set out @powerupsnacks Power Up Premium Trail Mix for an easy snack, @sourpunchcandy Sour Punch Bites for a sweet treat, and served everything on @SOLOcup cups and plates, which made cleanup so easy.
#Tessemaes #LAFishFry #SOLOBoldHold #SourPunchXBabbleBox #PowerUp
No-bake peanut butter pie. Creamy peanut butter No-bake peanut butter pie. 

Creamy peanut butter filling, a chocolate cookie crust, and absolutely no oven required. 

For the crust:
16 Oreo-style cookies
4 tablespoons melted butter

For the filling:
6 ounces cream cheese, softened
1 cup creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
6 ounces Cool Whip, thawed

Optional toppings:
Melted chocolate, crushed Oreo cookies, chopped peanut butter cups, or chopped peanuts.

Pulse the cookies into fine crumbs and mix with the melted butter. Press into a small pie dish and refrigerate while you make the filling.

Beat the cream cheese until smooth. Add the peanut butter, powdered sugar, vanilla, and salt and beat until light and creamy. Gently fold in the Cool Whip until everything is combined.

Spread the filling into the crust, smooth the top, and refrigerate for at least 6 hours, or overnight for the best texture.

Before serving, drizzle with melted chocolate and sprinkle with crushed Oreo cookies if you’d like.

Save this one for your next summer get-together!
FROZEN BISCOFF ICE CREAM BARS 🤎🍦 No ice cream mak FROZEN BISCOFF ICE CREAM BARS 🤎🍦

No ice cream maker needed! These are layers of Biscoff cookies filled with the creamiest homemade no-churn Biscoff ice cream and an extra swirl of cookie butter through the center.

Easy to make and perfect for summer

Comment ICE CREAM and I’ll send you the full recipe!

Save this for an easy summer dessert and follow @gina_gibson_cooks for more simple, family-friendly recipes.
Just out here doing my little tasks and calling it Just out here doing my little tasks and calling it a day.
Peruvian-style chicken with creamy green sauce T Peruvian-style chicken with creamy green sauce 

The chicken is smoky, garlicky and grilled until juicy, but the creamy cilantro green sauce is what really makes this recipe. I could put it on just about everything.

I kept the heat family-friendly by using just one seeded jalapeño, but you can always leave some of the seeds in or add another jalapeño if you like things spicy. Serve it with rice, grilled corn, potatoes or veggies for an easy summer dinner the whole family will love.

For the chicken:

2 lbs boneless skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh lime juice
1 tbsp white vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp kosher salt
½ tsp black pepper

For the creamy green sauce:

1 packed cup fresh cilantro
1/3 cup mayonnaise
1/4 cup plain Greek yogurt
1 small jalapeño, seeds removed
1 garlic clove
Juice of 2 limes
2 tbsp grated parmesan
1 tbsp olive oil
1 tsp honey
½ tsp kosher salt
¼ tsp black pepper

Whisk together the olive oil, garlic, lime juice, vinegar and seasonings. Add the chicken and toss until well coated. Marinate for at least 30 minutes or up to 8 hours.

Add all of the green sauce ingredients to a blender or food processor and blend until smooth and creamy. Taste and add another squeeze of lime or pinch of salt if needed. Refrigerate until ready to serve.

Grill the chicken over medium-high heat for about 5–7 minutes per side, depending on thickness, until cooked through to 165°F. Let rest for 5 minutes, then slice and drizzle generously with the creamy green sauce.

Serve with rice, grilled corn, avocado, roasted potatoes or your favorite veggies—and definitely keep extra green sauce on the side.

Save this easy chicken dinner for later, share it with someone who needs new weeknight dinner ideas, and follow @gina_gibson_cooks for more easy, family-friendly recipes! 🌿
CHEESY BIRRIA RAMEN Rich and cheesy, perfect com CHEESY BIRRIA RAMEN

Rich and cheesy, perfect  comfort food mashup I. 

I used our favorite @momofukugoods noodles, Trader Joe’s birria, and plenty of cheese. The birria consommé gets mixed right into the creamy cheese sauce, so you get that birria flavor in every bite. Finish it with onion, cilantro and plenty of lime. 

3 packages Momofuku noodles
1 package Trader Joe’s Beef Birria, cooked and shredded (reserve ½ cup consommé)
1 tablespoon butter
2 cloves garlic, minced
4 ounces cream cheese
¾ cup milk
1 cup shredded Monterey Jack cheese
1 cup shredded Oaxaca cheese or mozzarella
1 ramen seasoning packet
¼ teaspoon cumin
Diced white onion, chopped cilantro, and lime wedges for serving

Cook the ramen noodles, then drain and set aside.

Melt the butter in the pan over medium heat. Add the garlic and cook for about 30 seconds.

Add the cream cheese, milk, ½ cup birria consommé, ramen seasoning, and cumin. Stir until smooth and creamy.

Reduce the heat to low and add the Monterey Jack mozarella cheese. Stir until melted.

Add the cooked ramen noodles and shredded birria beef and toss until everything is coated in the cheesy birria sauce. Add another splash of consommé if needed to loosen it up.

Top with diced onion, cilantro, a squeeze of lime, and extra consommé if you like.

Make sure to SAVE this one and FOLLOW along for more recipes 🙃
Summer hosting doesn’t have to be complicated. I Summer hosting doesn’t have to be complicated. 
I kept this backyard dinner simple with crispy chicken sandwiches that were a HUGE hit! I lightly coated chicken tenders in @lafishyfry Louisiana Fish Fry Brand Seasoned Chicken Fry, fried them until perfectly golden, then piled them onto toasted buns with sliced cheddar and peppery arugula tossed in @Tessemaes Spicy Dill dressing. So simple, so good.
To round out the spread, I set out @powerupsnacks Power Up Premium Trail Mix for an easy snack, @sourpunchcandy Sour Punch Bites for a sweet treat, and served everything on @SOLOcup cups and plates, which made cleanup so easy.
#Tessemaes #LAFishFry #SOLOBoldHold #SourPunchXBabbleBox #PowerUp
No-bake peanut butter pie. Creamy peanut butter No-bake peanut butter pie. 

Creamy peanut butter filling, a chocolate cookie crust, and absolutely no oven required. 

For the crust:
16 Oreo-style cookies
4 tablespoons melted butter

For the filling:
6 ounces cream cheese, softened
1 cup creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
6 ounces Cool Whip, thawed

Optional toppings:
Melted chocolate, crushed Oreo cookies, chopped peanut butter cups, or chopped peanuts.

Pulse the cookies into fine crumbs and mix with the melted butter. Press into a small pie dish and refrigerate while you make the filling.

Beat the cream cheese until smooth. Add the peanut butter, powdered sugar, vanilla, and salt and beat until light and creamy. Gently fold in the Cool Whip until everything is combined.

Spread the filling into the crust, smooth the top, and refrigerate for at least 6 hours, or overnight for the best texture.

Before serving, drizzle with melted chocolate and sprinkle with crushed Oreo cookies if you’d like.

Save this one for your next summer get-together!

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