Dare To Cook

Welcome to Dare To Cook — I’m Darian, a 28-year-old home cook who’s loved the kitchen for as long as I can remember.

Cooking for others is my love language, and this channel is where I share that love through bold, approachable, flavor-packed recipes.

05/31/2026

Come along with me as I make one of my favorite weeknight dinners! A flavorful beef mixture, a sweet‑tangy glaze, and golden roasted potatoes come together quickly for a meal you and your family will love. Serve with baked beans, green beans, or your favorite salad. This recipe is simple, hearty, and perfect for busy nights. It is easily multiplied for bigger crowds! I dare you to give this one a try.

Ingredients

Potato Wedges
- 1 pound of yellow potatoes, cut into wedges
- 2 tbsp duck fat or high‑smoke‑point oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon cayenne
- 1 teaspoon minced garlic

Meatloaf Glaze
- 1 cup ketchup
- 1 to 2 tablespoons apple cider vinegar
- 4 tablespoons brown sugar

Meatloaf Patties
- 1 lb 93/7 ground beef
- 1 ½ cups panko breadcrumbs
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp parsley flakes
- 1 tsp Italian seasoning
- Fresh cracked black pepper
- Salt
- 1 egg
- 1 tbsp milk
- ½ diced onion
- 1 heaping tbsp minced garlic
- 1 tsp thyme
- 1 tbsp oil (for sautéing)

Optional Sides
- Baked beans
- Green beans

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Instructions

Roast the Potatoes
1. Preheat the oven to 400°F.
2. Toss potato wedges with duck fat or oil, salt, pepper, chili powder, cayenne, and garlic.
3. Spread on a parchment‑lined sheet and bake for 15 minutes.

Make the Glaze
1. Mix ketchup, apple cider vinegar, and brown sugar.
2. Set aside.

Cook the Aromatics
1. Heat oil in a pan.
2. Add diced onion; cook until translucent.
3. Add garlic; cook for 30–60 seconds.
4. Remove from heat and stir in thyme.

Make the Meatloaf Mixture
1. Combine ground beef, panko, Dijon, Worcestershire, parsley, Italian seasoning, pepper, salt, egg, and milk.
2. Add onion‑garlic mixture and mix until fully combined.

Shape & Brown
1. Divide mixture into 4 patties.
2. Brown both sides in a skillet over medium heat.

Bake
1. Reduce the oven to 350°F.
2. Place patties on a parchment‑lined sheet.
3. Top with glaze.
4. Bake for 30 minutes.

Serve
1. Let rest for 5 minutes.
2. Plate with potato wedges and your favorite sides.

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05/25/2026

Come along with me to make a fresh and delicious Greek chicken pita with lemony, turmeric rice! This meal comes together quickly for a fresh and delish meal after a long day at work! The fresh vegetables, creamy tzatziki, and lemony rice. Serve with warm pita bread, Greek marinated olives, or hummus. Let’s make something delicious!

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Ingredients

Chicken
1 pound of chicken breast
2 tablespoons olive oil
Juice from 2 lemons
3-4 tablespoons of shawarma seasoning blend (recipe below)

Shawarma Seasoning Blend (multiple servings)
2 tsp black pepper
2 tsp ground cardamom
3 tsp cumin
2 tsp paprika
2 tsp turmeric
1 tsp garlic powder
½ cayenne pepper
½ ground clove

Turmeric Lemon Rice
1 Cup of White Rice, washed thoroughly
2 tablespoons unsalted bitter
2 cups of chicken broth
Juice from 1 lemon
1 teaspoon salt
1 teaspoon turmeric

Garnish
Diced red onion
Sliced Cucumber
Tzatziki dressing

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Instructions

Marinate the Chicken
Place thinly sliced chicken breasts in a bowl
Add olive oil, lemon juice, and 2 tablespoons of the shawarma seasoning to a bowl
Coat chicken breasts in seasoning mixture and let sit for 30 mins to 1 hour

Make the Rice
Wash the rice until the water turns clear
Add rice, chicken broth, lemon juice, salt and turmeric to an instant pot
Pressure cook for 5 mins and let it naturally release for 20 mins
Cook the Chicken
While the rice is cooking, preheat your oven to 375 degrees
Place chicken breasts on a parchment paper lined cooking sheet and cook for 15 mins
Remove from oven and let rest 5 mins before slicing
Assemble your Plate
Warm your pita bread on the stove
Add cooked chicken, red onion, cucumber, and tzatziki sauce to the pita
Serve with a healthy scoop of rice on the side
Enjoy!

04/28/2026

I am so happy with how my custom Dare To Cook apron came out!! One of my networking friends, Jan, who owns AZ Corporate Image did an absolutely fabulous job on this!

I can’t wait to get cookin’!

04/17/2026

Make your own Raising Cane’s at home with this crispy, juicy chicken tender recipe. A simple buttermilk marinade, seasoned flour breading, and a quick homemade Cane’s‑style sauce come together for the perfect fast‑food‑dupe dinner. Serve with fries, coleslaw, and extra sauce for dipping. This recipe is budget‑friendly, easy to multiply, and perfect for feeding a crowd. Season to your heart’s content! There is really no need to measure here.
Save this one for your next comfort‑food night.
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Ingredients

Chicken + Marinade
- Chicken tenders
- Buttermilk
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Cayenne pepper

Breading
- All‑purpose flour
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- 2–3 eggs, whisked

For Frying
- Neutral frying oil (heated to 355°F)

Copycat Cane’s Sauce
- ½ Cup Mayonnaise
- ¼ Cup Ketchup
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon Garlic powder
- Black pepper
- Salt

To Serve
- French fries
- Soft Bread
- Coleslaw (store‑bought mix or homemade)
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Instructions

Marinate the Chicken
1. Combine buttermilk, salt, pepper, garlic powder, onion powder, and cayenne.
2. Add chicken tenders and marinate for 8 hours.

Prepare the Breading Station
1. Whisk eggs in one bowl.
2. In another bowl, season flour with salt, pepper, garlic powder, onion powder, and paprika.

Fry the Chicken
1. Heat oil to 355°F.
2. Dip chicken in egg, then flour.
3. Fry in batches of 4–5 tenders until golden and cooked through.
4. Place on a cooling rack lined with paper towels.

Make the Sauce
1. Mix mayo, ketchup, Worcestershire, garlic powder, pepper, and salt.

Prepare the Sides
1. Bake French fries according to package instructions.
2. Serve with coleslaw if you like.
3. Butter and toast your bread.

Plate & Enjoy
- Serve chicken tenders with fries, toast, coleslaw, and plenty of sauce.

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04/14/2026

A quick sneak peak at what’s to come on Dare To Cook: my Camp Cooking Series. There’s nothing like cooking on the campfire…even if it was Plan B. 🏕️🔥🍳

Note to self: always check the camp stove still works before your next trip, even if it worked perfectly fine last time.

04/13/2026

This pollo rojo with rice and street corn is bold, vibrant, and incredibly easy to make. Oven‑baked seasoned chicken legs, creamy elote‑style corn, and warm Spanish rice come together for a comforting, flavor‑packed meal that feels like a weeknight win. Serve with tortillas and enjoy every bite. Save this recipe for your next quick dinner idea.

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Ingredients

Chicken
- 6 to 8 Chicken legs
- Avocado oil
- Pollo rojo seasoning blend
- Or homemade: smoked paprika, chili powder, cumin, garlic powder, onion powder, achiote

Street Corn
- 2 cans sweet corn
- 2 heaping tbsp mayo
- ½ cup cotija cheese, crumbled
- Juice of 2 limes
- Salt
- Black pepper
- Cilantro, chopped

Rice
- Packaged Spanish rice
- 2 tbsp water

To Serve
- Warm tortillas

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Instructions

Prepare the Chicken
1. Preheat the oven to 400°F.
2. Drizzle chicken legs with avocado oil.
3. Season generously with pollo rojo seasoning.
4. Place on a wire rack over a foil‑lined baking sheet.
5. Bake for 25–30 minutes.

Make the Street Corn
1. Heat a skillet over medium heat.
2. Add canned corn and cook until warmed and slightly browned.
3. Transfer to a bowl.
4. Add mayo, cotija, lime juice, salt, pepper, and cilantro.
5. Mix well.

Prepare the Rice
1. Add packaged Spanish rice to a small pot.
2. Add 2 tbsp water.
3. Heat until warmed through.

Plate
1. Add rice, street corn, and pollo rojo to a bowl.
2. Serve with warm tortillas.
3. Enjoy.

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04/10/2026

Headed to Mt. Lemmon for their opening weekend! We camp every year when the season opens. This year is a little different because I’m going to be filming for Dare To Cook! I can’t wait to bring you along and show you what I cook up at the campsite. Stay tuned! 🌲🏕️👩🏼‍🍳

04/09/2026

This Spiced Chai Apple Pie is warm, cozy, and full of deep, rich flavor. A buttery homemade crust, tender chai‑spiced apples, and a glossy caramel‑style filling come together to make the perfect dessert. Serve it warm with vanilla ice cream and enjoy every bite!

Save this recipe for your next baking day. I dare you to give it a try!

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Ingredients

Pie Crust
- 2 ½ cups all‑purpose flour
- ½ tbsp sugar
- ½ tsp salt
- ½ lb cold unsalted butter
- 7 tbsp ice water

Apple Filling
- 7 Granny Smith apples, cored and thinly sliced
- 1 tbsp chai spice
- 8 tbsp unsalted butter
- 3 tbsp all‑purpose flour
- ¼ cup water
- 1 cup sugar

Finishing
- 1 egg + 1 tbsp water (egg wash)
- Vanilla ice cream (optional but highly encouraged)

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Instructions

Make the Pie Crust
1. Mix flour, sugar, and salt in a large bowl.
2. Add cold butter and cut it into the flour until coarse.
3. Slowly add ice water and stir until the dough comes together.
4. Knead lightly, divide into two disks, and refrigerate for at least 1 hour.

Prepare the Filling
1. Slice apples and toss with chai spice.
2. Melt butter in a pan, whisk in flour, and cook 1 minute.
3. Add water and sugar; bring to a boil.
4. Simmer 3 minutes, then pour over apples and mix well.

Assemble the Pie
1. Preheat oven to 425°F.
2. Roll out the bottom crust and place in pie pan.
3. Add apple filling.
4. Roll out the top crust, place over the pie, and seal edges.
5. Cut steam vents and brush with egg wash.

Bake
1. Bake at 425°F for 15 minutes.
2. Reduce heat to 350°F and bake 45 minutes more.
3. Let rest 1 hour before slicing.
4. Serve with vanilla ice cream.

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04/06/2026

Happy Easter!!! I hope you all had an amazing day.

I cooked up a yummy feast that included ham, mashed potatoes, homemade gravy, miso, garlic, honey, carrots, and stuffing. I can’t wait to share the breakdown with you!

What’s your favorite Easter tradition? I always enjoyed the egg hunt at my Momo and Popo’s house that included golden eggs with money in them!🐣💕🐰

04/04/2026

Happy Thursday!

I’ve been a little MIA due to starting a new job (yay)! Content creation AND working is a beast. I’m still figuring out my groove, but don’t worry, I’m still filming all of my dinners!

Tonight I whipped up a copycat Raising Canes recipe. It is phenomenal! Noah’s order is always no slaw extra toast, I’m a weirdo who likes coleslaw. What’s your go to order?

Address

Gilbert, AZ

Website

http://linktr.ee/daretocook

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