Buffalo Chicken Smash Burger Taco

PHOTO: Munchin with Maddie

We still love the smash burger taco trend. This week's "Buffalo Chicken Smash Burger Tacos" are perfect for a football watch party or an easy dinner. We’ve tried them, and, dang, they’re good.

Chrissy Teigen's Banana Bread Recipe

PHOTO: Chrissy Teigen

Chrissy Teigen may be a swimsuit model, but the girl can bake.

PS: Co-Founder Amy loves to make this with gluten-free flour (1:1 ratio) and add in chopped nuts.

PPS: If you don’t want to make this (it’s pretty simple), you can buy the bread mix here.

Sheet Pan Jambalaya

PHOTO: Pinch of Yum

After a long day, the last thing you want to do is cook. This recipe is family-friendly, watch party-friendly and chef-friendly (i.e., it’s not labor intensive).

Mini Muffulettas

PHOTO: JENNIFER DAVICK; STYLING: AMY BURKE

This week’s Tailgate Treat is mini muffulettas-delicious, bite-sized sliders that are perfect for snacking and packed with flavor.

Enchilada Roll-Ups

Photo: Yummly

A fun snack, perfect for dipping in your favorite tasty sauce and who doesn’t love that?

Ingredients

• 2 cups cooked chicken (or turkey, chopped, white and dark meat)

• 2 cups shredded Mexican cheese blend

• 8 oz. cream cheese (250 mL, softened)

• 1/2 cup tomato salsa

• 2 Tbsp. lime juice

• 1 Tbsp. granulated garlic

• 2 tsp. ground cumin

• 2 tsp. chili powder

• 2 tsp. kosher salt

• 1 tsp. crushed red pepper flakes

• Spinach tortillas

• 4 oz. diced green chilies (115g, flame-roasted, drained)

• 300 grams plum tomatoes (seeded, chopped)

• 1/2 cup scallions (sliced)

• 1/2 cup cilantro leaves (fresh)

Instructions

1. Place chicken or turkey in bowl of your favorite KitchenAid® Stand Mixer. Attach bowl and Dough Hook OR Flat Beater Accessory to mixer. Turn to Speed 1 and stir for one minute, or until chicken is shredded. Add shredded cheese, cream cheese, salsa, lime juice, garlic, cumin, chili powder, salt and red pepper flakes. If using Dough Hook, remove and replace with Flat Beater. Turn to Speed 1 and mix 60 seconds. Scrape down side and bottom of Bowl. Turn to Speed 4 and mix 30 seconds.

2. Heat tortillas in the Over-The-Range Microwave with Flush Built-In Design on high for 30 seconds, wrapped in a paper towel. Transfer to clean work surface. Top with 1 cup chicken mixture, spreading evenly. Roll up tightly. Repeat with remaining tortillas and filling.

3. Wrap each roll-up in plastic wrap and refrigerate for at least 2 hours or overnight. When ready to serve, unwrap the roll-ups. Cut off and discard about 2 inches from each end, then slice the roll-ups into 1-inch pieces. Garnish with green chilies, tomatoes, scallions, and cilantro.

This recipe is just one of the many that we love from Yummly. Make sure to check them out for dinner delights and beyond.

Peanut Chicken Protein Bowl

PHOTO: DELISH/JULIA GARTLAND; FOOD STYLING: BARRETT WASHBURNE

Summer weeknight meals made easy.

Ingredients

• 1 large sweet potato, peeled, cut into 1/2" cubes

• 1 large red onion, finely chopped

• 3 Tbsp. extra-virgin olive oil, divided

• Kosher salt

• Freshly ground black pepper

• 1 lb. boneless, skinless chicken breasts

• 1/2 tsp. garlic powder

• 1/2 tsp. ground ginger

• 1 small clove garlic, finely chopped

• Juice of 1 lime

• 2 Tbsp. creamy peanut butter

• 1 Tbsp. honey

• 1 Tbsp. reduced-sodium soy sauce

• 1 Tbsp. toasted sesame oil

• 4 c. cooked brown rice

• 1 avocado, thinly sliced

• 2 c. baby spinach

• 1 Tbsp. chopped fresh cilantro

• 1 tsp. toasted sesame seeds

Instructions

1. Preheat oven to 425°. On a large baking sheet, toss potatoes and onion with 1 tablespoon olive oil; season with salt and pepper. Bake until tender, 20 to 25 minutes.

2. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden and no longer pink, about 8 minutes per side. Transfer to a cutting board and let rest 10 minutes, then thinly slice.

3. In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce until combined. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

4. Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.

Delish always has the best recipes. You can find tips and tricks for this recipe here and more delicious dishes on the website.

One-Pot Garlicky Shrimp & Broccoli

Photo: Unsplash

20 minutes to dinner destiny.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 6 medium cloves garlic, sliced, divided

• 4 cups small broccoli florets

• ½ cup diced red bell pepper

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 1 pound peeled and deveined raw shrimp (21-30 count)

• 2 teaspoons lemon juice, plus more to taste

Instructions

1. Heat 2 tablespoons oil in a large pot over medium heat.

2. Add half the garlic and cook until beginning to brown, about 1 minute. Add broccoli, bell pepper and 1/4 teaspoon each salt and pepper.

3. Cover and cook, stirring once or twice and adding 1 tablespoon water if the pot is too dry until the vegetables are tender, 3 to 5 minutes. Transfer to a bowl and keep warm.

4. Increase heat to medium-high and add the remaining 1 tablespoon oil to the pot. Add the remaining garlic and cook until beginning to brown, about 1 minute.

5. Add shrimp and the remaining 1/4 teaspoon of salt and pepper; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes.

6. Return the broccoli mixture to the pot along with lemon juice and stir to combine.

7. Serve over rice or cauliflower rice. Or serve with a side salad.

Thanks to Eating Well for this delicious dish that’s in the dinner table rotation.

Healthy Chicken Salad

Photo: ifoodreal

Easy to make whether you're honoring mom or whipping up a midweek meal.

Ingredients

• 3 cups cooked chicken, chopped or shredded (rotisserie chicken is always an option)

• 2 stalks celery, diced

• 1 cup red grapes, halved

• 1/2 cup thinly sliced almonds

• 3 green onions, sliced

• 3 Tbsp fresh lemon juice

• 1/2 tsp celery seed

• 2 Tbsp parsley, finely chopped

• 3/4 cup plain Greek yogurt

• 1 Tbsp Dijon mustard

• 1 tsp salt

• 1/2 tsp cracked black pepper

Instructions

1. Mix together the chicken, celery, grapes, almonds, green onions and parsley in a large bowl.

2. In a separate bowl, whisk together Greek yogurt, dijon mustard, lemon juice, celery seed and salt/pepper.  Drizzle the yogurt blend over the chicken mixture and mix well until all combined.

3. Cover and store in the refrigerator until ready to enjoy. You can serve it over lettuce, on bread or with crackers.

This recipe is a Last Night’s Game office favorite that’s a blend of a few different recipes.