Recipe Smooth, Chicago, IL (2026)

09/04/2026

Dolly’s Creamy Chicken Noodle Casserole

Ingredients:

3 cups cooked chicken, shredded
8 oz egg noodles
2 tablespoons butter
1 small onion, finely diced
2 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup mayonnaise
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas and carrots, thawed
1/2 cup crushed buttery crackers
2 tablespoons melted butter

Directions:

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the egg noodles according to the package directions until just tender. Drain well and set aside.
Melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.
In a large bowl, whisk together the cream of chicken soup, sour cream, mayonnaise, and chicken broth until smooth. Stir in the parsley, thyme, garlic powder, salt, and black pepper.
Add the cooked noodles, shredded chicken, peas and carrots, sautéed onion and garlic, and 1/2 cup of cheddar cheese to the creamy mixture. Stir gently until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheddar and mozzarella cheese over the top.
Combine the crushed buttery crackers with the melted butter. Sprinkle the cracker mixture evenly over the casserole.
Bake uncovered for 25–30 minutes, until hot and bubbling and the topping is golden brown.
Let the casserole rest for 5 minutes before serving. Garnish with a little extra dried parsley if desired.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 540 | Servings: 6

09/04/2026

Big Mac Crunchwrap Casserole
Ingredients:

1 lb ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 cup ketchup
1/4 cup yellow mustard
1/4 cup mayonnaise
1 tablespoon pickle relish
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6 large flour tortillas
1 cup dill pickle slices, chopped
1 cup shredded lettuce
1 medium tomato, diced
1 tablespoon sesame seeds
2 tablespoons butter, melted

Directions:

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the beef apart as it cooks. Cook for 6–8 minutes, until browned and the onion is tender. Drain any excess grease.
Add the minced garlic, salt, black pepper, paprika, and garlic powder. Stir and cook for another minute.
Stir in the ketchup, mustard, mayonnaise, and pickle relish until the beef mixture is evenly coated and creamy. Remove from the heat.
Place a tortilla in the bottom of the prepared baking dish, slightly overlapping the edges if needed. Spread a portion of the beef mixture over the tortilla, then sprinkle with cheddar and Monterey Jack cheese and add some chopped pickles.
Repeat the layers with the remaining tortillas, beef mixture, cheese, and pickles, finishing with a layer of cheese on top.
Brush the top tortilla lightly with melted butter and sprinkle with sesame seeds.
Cover the casserole loosely with foil and bake for 20 minutes. Remove the foil and bake for another 8–10 minutes, until the cheese is melted and the top is golden and crisp.
Let the casserole rest for 5 minutes. Top with shredded lettuce and diced tomato, then drizzle with extra Big Mac-style sauce if desired. Slice and serve warm.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 525 | Servings: 6

09/04/2026

Crispy Flounder with Lemon-Butter Sauce

Ingredients:

4 flounder fillets, about 5–6 oz each
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 large egg
2 tbsp milk
2 tbsp olive oil
3 tbsp butter
3 cloves garlic, minced
1/3 cup fresh lemon juice
1 tsp lemon zest
1 tbsp chopped fresh parsley
Lemon wedges, for serving

Directions:

Pat the flounder fillets dry with paper towels. Season both sides with salt and black pepper.
Set up three shallow bowls: one with flour, one with the egg whisked together with milk, and one with panko breadcrumbs mixed with garlic powder and paprika.
Coat each fillet lightly in flour, dip into the egg mixture, then press gently into the seasoned panko until evenly coated.
Heat the olive oil in a large skillet over medium heat. Add the breaded flounder and cook for 3–4 minutes per side, or until golden brown, crisp, and cooked through. Transfer to a plate.
Reduce the heat to medium-low and add the butter to the same skillet.
Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Stir in the lemon juice and lemon zest. Simmer for 1–2 minutes, allowing the sauce to slightly reduce.
Remove the skillet from the heat and stir in the fresh parsley.
Spoon the warm lemon-butter sauce over the crispy flounder and serve immediately with lemon wedges.
Serve with roasted vegetables, rice, mashed potatoes, or a fresh green salad for a complete meal.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes | Kcal: 425 per serving | Servings: 4

09/03/2026

Oven Baked Creamy Garlic Chicken and Potatoes

Ingredients:

4 boneless, skinless chicken breasts
1 1/2 lbs baby potatoes, halved
2 tbsp olive oil
2 tbsp butter
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp Italian seasoning
6 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp dried thyme
1 tbsp chopped fresh parsley, for garnish

Directions:

Preheat the oven to 400°F (200°C). Lightly grease a large baking dish.
Toss the halved potatoes with olive oil, salt, black pepper, paprika, and Italian seasoning. Arrange them evenly in the baking dish.
Bake the potatoes for 20 minutes while preparing the chicken and creamy garlic sauce.
Season the chicken breasts with salt, black pepper, and garlic powder.
Heat the butter in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes on each side until lightly golden. Remove from the skillet.
Reduce the heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant.
Pour in the chicken broth and stir, scraping up any flavorful browned bits from the bottom of the skillet.
Add the heavy cream, Parmesan cheese, Dijon mustard, and dried thyme. Stir until the sauce is smooth and gently simmering.
Remove the potatoes from the oven and place the seared chicken on top. Pour the creamy garlic sauce evenly over the chicken and potatoes.
Return the dish to the oven and bake for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Let the dish rest for a few minutes, then garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Kcal: 620 per serving | Servings: 4

08/26/2026

Strawberry Lemonade

Ingredients:

1 lb fresh strawberries, hulled
1 cup freshly squeezed lemon juice
3/4 cup granulated sugar
4 cups cold water
1 cup ice
Lemon slices, for garnish
Fresh strawberries, for garnish
Fresh mint leaves, optional
Directions:
Add the strawberries, sugar, and 1 cup of the water to a blender. Blend until completely smooth.
Pour the strawberry mixture through a fine-mesh strainer into a large pitcher, pressing gently with a spoon to extract as much liquid as possible.
Stir in the freshly squeezed lemon juice and remaining 3 cups of cold water.
Taste and adjust the sweetness by adding a little more sugar or water if desired.
Add ice to the pitcher and gently stir.
Pour into chilled glasses and garnish with fresh strawberry slices, lemon slices, and mint leaves.
Serve immediately for the freshest flavor, or refrigerate until thoroughly chilled.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes | Kcal: 125 per serving | Servings: 6

08/26/2026

Cream Cheese Sausage Balls

Ingredients:

1 lb breakfast sausage
8 oz cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups baking mix
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp smoked paprika
2 tbsp chopped fresh parsley, optional
Directions:
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the sausage and softened cream cheese until well blended.
Add the shredded cheddar, baking mix, garlic powder, onion powder, black pepper, and smoked paprika. Mix until a cohesive dough forms.
Scoop out portions of the mixture and roll them into approximately 1-inch balls. Arrange them on the prepared baking sheet, leaving a little space between each one.
Bake for 18–22 minutes, or until the sausage balls are golden brown and cooked through.
Remove from the oven and let them rest for 5 minutes before serving.
Garnish with fresh parsley if desired and serve warm with ranch dressing, honey mustard, or your favorite dipping sauce.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 125 per ball | Servings: 24

08/24/2026

Hawaiian Huli Huli Chicken Stack

Ingredients:

4 boneless, skinless chicken thighs or breasts
1/3 cup pineapple juice
1/4 cup low-sodium soy sauce
2 tbsp brown sugar
2 tbsp ketchup
1 tbsp honey
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp rice vinegar
1/2 tsp black pepper
1/2 fresh pineapple, cut into rings
1 red bell pepper, sliced
1/2 red onion, sliced
4 slices grilled or toasted brioche buns, optional
1/4 cup sliced green onions
1 tbsp toasted sesame seeds

Directions:

In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper.
Place the chicken in a resealable bag or shallow dish and pour over half of the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Reserve the remaining marinade separately.
Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the used marinade.
Grill the chicken for 5–7 minutes per side, depending on thickness, brushing occasionally with the reserved marinade during the final few minutes. Cook until the internal temperature reaches 165°F (74°C).
Grill the pineapple rings, bell pepper, and red onion for 2–4 minutes per side, until lightly charred and tender.
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
Build the stacks by layering grilled pineapple, sliced chicken, peppers, and onions. Repeat the layers to create a tall, colorful stack.
Finish with sliced green onions and toasted sesame seeds. Serve immediately with the remaining grilled pineapple and vegetables.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 465 per serving | Servings: 4

08/24/2026

Tuna Avocado Egg Wrap

Ingredients:

2 large eggs
1 whole-wheat tortilla
1 can (5 oz) tuna in water, drained
1/2 ripe avocado, mashed
2 tbsp mayonnaise or Greek yogurt
1 tsp fresh lemon juice
1 tbsp finely diced red onion
1 tbsp chopped fresh parsley
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
1/4 cup shredded lettuce
2 tbsp diced tomato
1 tbsp shredded cheddar cheese, optional
1 tsp olive oil

Directions:

Crack the eggs into a small bowl and whisk with a pinch of salt and black pepper.
Heat the olive oil in a nonstick skillet over medium heat. Add the eggs and gently scramble until just set. Remove from the heat and let cool slightly.
In a bowl, combine the drained tuna, mashed avocado, mayonnaise or Greek yogurt, lemon juice, red onion, parsley, garlic powder, black pepper, and salt. Stir until creamy but still slightly chunky.
Warm the tortilla in a dry skillet or microwave for a few seconds to make it easier to roll.
Spread the tuna and avocado mixture evenly over the center of the tortilla.
Add the scrambled eggs, shredded lettuce, diced tomato, and optional cheddar cheese.
Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a secure wrap.
Slice in half and serve immediately, or wrap tightly for an easy grab-and-go meal.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes | Kcal: 430 per serving | Servings: 1

08/24/2026

Sweet Potato Cottage Cheese Bowls with Hot Honey

Ingredients:

2 large sweet potatoes, peeled and cubed
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups cottage cheese
2 tbsp hot honey
1/4 cup chopped pecans
2 tbsp pumpkin seeds
1/4 cup dried cranberries
2 tbsp chopped fresh parsley
1 tbsp sliced green onions
Pinch of red pepper flakes, optional

Directions:

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Place the cubed sweet potatoes in a large bowl. Add the olive oil, smoked paprika, garlic powder, cinnamon, salt, and black pepper. Toss until evenly coated.
Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until tender and caramelized around the edges.
While the sweet potatoes roast, prepare the toppings. Toast the pecans and pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently.
Divide the warm roasted sweet potatoes among four serving bowls.
Add a generous scoop of cottage cheese to each bowl.
Drizzle each bowl with hot honey and sprinkle with toasted pecans, pumpkin seeds, and dried cranberries.
Garnish with fresh parsley, sliced green onions, and optional red pepper flakes.
Serve immediately while the sweet potatoes are warm and the cottage cheese is cool and creamy.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 390 per serving | Servings: 4

08/24/2026

Kimchi Fried Rice

Ingredients:

3 cups cooked, chilled white rice
1 1/2 cups kimchi, chopped
2 tbsp kimchi juice
1 tbsp sesame oil
1 tbsp vegetable oil
1/2 small yellow onion, diced
2 cloves garlic, minced
1/2 cup diced carrots
1/2 cup frozen peas
2 tbsp soy sauce
1 tsp gochujang
1/2 tsp sugar
2 green onions, sliced
2 large eggs
1 tsp toasted sesame seeds
1 sheet roasted seaweed, thinly sliced, optional

Directions:

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and carrots and stir-fry for 2–3 minutes, until they begin to soften.
Add the minced garlic and chopped kimchi. Cook for 3–4 minutes, stirring frequently, until the kimchi becomes slightly caramelized and fragrant.
Stir in the kimchi juice, soy sauce, gochujang, and sugar. Mix well so the seasonings coat the vegetables and kimchi.
Add the chilled rice and frozen peas. Break up any rice clumps with a spatula and stir-fry for 4–6 minutes, until the rice is hot and evenly coated.
Drizzle the sesame oil over the fried rice and toss to combine. Taste and adjust the seasoning if needed.
Push the fried rice to one side of the skillet. Crack the eggs into the empty side and scramble until just set, then mix them into the rice.
Sprinkle with sliced green onions and toasted sesame seeds. Add sliced roasted seaweed if desired.
Serve immediately while hot, with extra kimchi or a fried egg on top for an especially satisfying meal.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 385 per serving | Servings: 4

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