wildcard recipe

The buttery sauce makes these juicy chicken meatballs irresistible.

Garlic Butter Chicken Meatballs

lemon

parsley

panko breadcrumbs

garlic

kosher salt, divided

oregano

black pepper

chicken

red pepper flakes (optional)

all-purpose flour

dry white wine

chicken broth

Make ahead: The meatballs can be prepared and refrigerated raw or cooked up to 2 days in advance or frozen in a single layer for up to 3 months. Thaw overnight in the refrigerator before continuing with the recipe. If the meatballs are fully cooked, bake in a 400ºF oven until heated through before adding them to the sauce.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Patty Catalano

Step 1

Stir the finely grated zest of 1 medium lemon, 1/2 cup finely chopped fresh parsley leaves, 1/2 cup panko breadcrumbs,1 1/2 teaspoons of the minced garlic, 1 large egg, 1 1/4 teaspoons of the kosher salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper together in a large bowl.

Step 2

Add 1 1/2 pounds ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (about 20) and roll between damp hands until a smooth ball forms.

Step 3

Melt 2 tablespoons of the unsalted butter in a 12-inch frying pan or skillet over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, until browned and cooked through, and an instant-read thermometer inserted into the center of a meatball registers at least 165°F, about 12 minutes total. Transfer to a clean plate.

Step 4

Reduce heat to medium, then melt the remaining 2 tablespoons unsalted butter in the pan. Add the remaining 1 1/2 teaspoons minced garlic and 1 pinch red pepper flakes if desired. Cook until fragrant, about 30 seconds. Sprinkle with 2 tablespoons all-purpose flour and cook, stirring frequently, to remove the raw flour flavor, about 30 seconds.

Step 5

Whisk in 1/4 cup dry white wine, then scrape up the browned bits from the bottom of the skillet. Cook until the wine is reduced by half, about 1 minute.

Step 6

Whisk in 1 cup low-sodium chicken broth, the juice of 1 medium lemon juice, and the remaining 1/4 teaspoon kosher salt. Bring to a boil. Reduce the heat to maintain a simmer and cook until the sauce is slightly thickened, 2 to 4 minutes. Return the meatballs to the skillet and toss to coat. Garnish with more chopped parsley before serving.

Absolutely delicious! I cross-tested this recipe for Patty and the white wine butter sauce is incredible. Loved the bright flavor of the lemon zest in the meatballs, too. It was perfect with rice pilaf and roasted broccoli for dinner.

Tender sweet potatoes, crispy bacon, and creamy coconut milk make this chowder a keeper.

Sweet Potato Bacon Chowder

bacon,

yellow onion, diced (about 1 1/2 cups)

celery, diced (about 3/4 cup)

potatoes

garlic,

kosher salt,

thyme (optional)

smoked paprika

black pepper,

(about 13-ounce) can full-fat coconut milk

baby spinach (about 3 cups)

corn kernels (do not thaw)

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Cook 4 chopped thick-cut bacon slices in a large heavy-bottomed pot or Dutch oven over medium-high heat, stirring occasionally, until the fat is rendered out and the bacon is crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add 1 diced medium yellow onion and 2 diced medium celery stalks to the pot. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in 2 pounds peeled and diced sweet potatoes, 3 minced garlic cloves, 1 3/4 teaspoons kosher salt, 1 teaspoon dried thyme if using, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Cook until the garlic is fragrant, about 3 minutes.

Stir in 3 cups low-sodium chicken broth and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tender, 12 to 15 minutes.

Stir in 1 (about 13-ounce) can full-fat coconut milk, 3 ounces baby spinach, and 1 cup frozen corn kernels. Cook until the spinach wilts, 1 to 2 minutes. Taste and season with more kosher salt as needed. Serve garnished with the reserved bacon and more black pepper.

This lemon-butter sauce is the best thing to happen to dinner.

Sunshine Sauce

lemon zest

lemon juice

water

parsley leaves (from about 3 sprigs)

black pepper, plus more as needed

Storage: This butter sauce is best made right before serving, but you can refrigerate leftover butter in an airtight container for up to 4 days. Reheat in a small saucepan over low heat until completely melted and warm; do not let it boil. Remove from the heat. Drizzle in cool water 1 teaspoon at a time while whisking vigorously, until the sauce is creamy and emulsified again.The butter sauce can also be used cold: Toss with hot pasta, boiled potatoes, or cooked green beans for an instant flavor boost.

Bring 1 tablespoon plus 1 teaspoon lemon juice and 1 tablespoon water to a simmer in a small skillet or saucepan over medium-low heat. Reduce the heat to low. Whisk in 1 stick cold unsalted butter a tablespoon at a time, whisking until each piece is almost melted before adding the next. Do not let the butter boil, or it will separate.

Whisk in 1 teaspoon finely grated lemon zest, 1 tablespoon coarsely chopped fresh parsley leaves, 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and season with more kosher salt or black pepper as needed. Serve warm.

This Southwest twist on saucy meatballs will have everyone saying &quot;yeehaw!&quot;

Cowboy Meatballs

scallions

chili powder, divided

salt

cumin, divided

beef

olive oil

(about 24-ounce) jar marinara sauce, preferably fire-roasted (3 cups)

green chiles

cheddar cheese (about 2 ounces)

Monterey Jack cheese (about 2 ounces)

Jan Valdez

Stir 1/2 cup panko breadcrumbs, 1/4 cup finely chopped scallions, 1 large egg, 1 1/4 teaspoons of the chili powder, 1 1/4 teaspoons kosher salt, 1/2 teaspoon of the ground cumin, and 1/4 teaspoon black pepper together in a large bowl.

Add 1 1/2 pounds ground beef and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (22 to 25) and roll between damp hands until a smooth ball forms.

Heat 1 tablespoon olive oil in an oven-safe 12-inch frying pan or skillet over medium-high heat until shimmering. Add the meatballs in a single layer and cook until browned on the bottom, about 1 1/2 to 2 minutes. Flip the meatballs and cook until browned on the other side, 1 1/2 to 2 minutes more. Transfer to a large plate (the meatballs will not be fully cooked). Remove all but 1 tablespoon of fat from the skillet.

Reduce the heat to medium. Stir in 1 (about 24-ounce) jar marinara sauce, 1 (7-ounce) can diced green chiles and their juices, the remaining 1 1/4 teaspoons chili powder, and the remaining 1/2 teaspoon ground cumin. Bring to a simmer.

Transfer the meatballs into the sauce. Cover and simmer, flipping the meatballs halfway through, until they’re cooked through and an instant-read thermometer inserted into the center of a meatball registers at least 165°F, 10 to 12 minutes total. Meanwhile, arrange a rack 6 inches from the broiler and heat to broil.

Sprinkle 1/2 cup shredded sharp cheddar cheese and 1/2 cup shredded Monterey Jack cheese evenly over the meatballs. Transfer the skillet to the oven and broil uncovered until the cheese is melted and bubbly, 2 to 3 minutes. Garnish with thinly sliced scallions.

I understand they&#39;re especially tasty in the Fall.

One Star.. I am tired of all these so called &#34;Cowboy&#34; recipes. 2/3 of the ingredients, would not be found on a Chuck-Wagon. Hipsters cooks think a Cowboy lifestyle, is all Yellowstone from tv. A true &#34;Cowboy&#34; food experience is a simple home cooked meal. All be it often cooked over a camp fire. 

Tangy pepperoncini peppers add bright flavor to this creamy skillet chicken dinner.

One-Pan Creamy Pepperoncini Chicken

red bell pepper

onion

pepperoncini peppers

Parmesan cheese (about 1/2 cup freshly grated

chicken breasts (about 3)

olive oil, divided

Italian seasoning

heavy cream

Thinly slice 1 medium red bell pepper (about 1 cup) and dice 1/2 medium yellow onion (about 3/4 cup). Thinly slice 10 whole pepperoncini peppers into rings (about 1/2 cup), or measure out 1/2 cup sliced pepperoncini. Finely grate 1 ounce Parmesan cheese on the small holes of a box grater (about 1/2 cup), or measure 1/3 cup store-bought grated.

Cut 1 1/2 pounds boneless, skinless chicken breasts across the grain into 1/2-inch-thick slices. Place in a large bowl, add 3/4 teaspoon of the kosher salt and 1/4 teaspoon black pepper, and toss to coat.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and cook until deeply browned and cooked through, about 6 minutes total. Using tongs, transfer to a plate. Repeat with the remaining chicken.

Add the remaining 1 tablespoon olive oil to the skillet. Add the bell pepper, onion, remaining 1/2 teaspoon kosher salt, and 2 teaspoons Italian seasoning. Cook until beginning to brown, about 2 minutes. Add 1/2 cup low-sodium chicken broth and scrape up the browned bits from the bottom of the pan. Cook until the broth is reduced by half, about 2 minutes.

Add the Parmesan and 1/2 cup heavy cream. Bring to a simmer and cook until slightly thickened and the peppers are tender, about 3 minutes. Return the chicken and any accumulated juices to the pan. Add the pepperoncini and toss to coat in the sauce. Serve with more Parmesan cheese if desired.

Super-flavorful! I cross-tested this recipe for Patty and I loved the tangy, slightly spicy flavor of the pepperoncini peppers in the dish. The sauce was creamy without being too heavy, and the Italian seasoning gave it a lot of flavor. The chicken was really good over mashed potatoes!

Quick and excellent!  The pepperoncini gave it the perfect element of tang.  It wasn&#39;t very saucy but went over bucatini and zucchini noodles really well.  Everyone loved it.

Super-moist and buttery almond pound cake with a crown of honey-toasted almonds.

Bee Sting Pound Cake

(8 ounces) unsalted butter,

eggs,

milk,

almond flour

baking powder

sugar

vanilla extract

almond extract

unsalted butter

honey

almonds

Storage: The cooled cake can be tightly wrapped in plastic wrap and stored at room temperature for up to 4 days. Alternatively, wrap in aluminum foil, place in an airtight container, and freeze for up to 3 months.

Step 1: Make the cake:

Heat the oven to 350℉. Lightly coat a 9x5-inch loaf pan, preferably metal, with butter. Line the bottom and 2 long sides of the pan with a sheet of parchment paper that extends past the sides by a few inches to form a sling.

Step 2: Make the cake:

Whisk 1 1/2 cups all-purpose flour, 1/2 cup finely ground almond flour, and 1 teaspoon baking powder together in a medium bowl.

Step 3: Make the cake:

Beat 2 sticks room-temperature unsalted butter, 1 cup granulated sugar, and 3/4 teaspoon kosher salt with the paddle attachment in a stand mixer on medium speed until lightened in color and fluffy, using a flexible spatula to scrape down the sides of the bowl as needed, 4 to 5 minutes total. Beat in the 4 room-temperature large eggs one at a time, beating well and scraping down the sides after each addition. The batter will look separated.

Step 4: Make the cake:

Add half of the flour mixture and beat on the lowest speed until just combined. Beat in 1/4 cup room-temperature whole milk, 2 teaspoons vanilla extract, and 1 teaspoon almond extract on low speed until just combined. Beat in the remaining flour mixture until the batter is smooth and combined, scraping down the sides as needed.

Step 5: Make the cake:

Transfer to the loaf pan and smooth out the top. Pick up the pan and gently tap the bottom on a work surface a few times to remove any air bubbles.

Step 6: Make the cake:

Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Make the cake:

Step 1: Make the topping:

Place the loaf pan on a wire rack. Heat 2 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1 tablespoon honey in a small saucepan over medium heat until melted, about 1 minute. Stir in 1/2 cup sliced almonds and cook until the nuts are golden-brown, about 2 minutes. Spread into an even layer over the warm almond pound cake. Let cool for 30 minutes.

Step 2: Make the topping:

Grasping the excess parchment, lift the cake out of the pan, remove parchment paper, and place on the rack. Let cool completely, about 2 hours more.

Make the topping:

Bold Cajun flavor in a dippable butter sauce.

Cajun Honey Butter Sauce

Cajun seasoning

lemon juice, plus more as needed

Storage: This butter sauce is best made right before serving, but you can refrigerate leftovers in an airtight container for up to 4 days. Reheat in a small saucepan over low heat until completely melted and warm; do not let it boil. Remove from the heat. Drizzle in cool water 1 teaspoon at a time while whisking vigorously, until the sauce is creamy and emulsified again.

Bring 2 tablespoons water to a simmer in a small skillet or saucepan over medium-low heat. Reduce the heat to low. Whisk in 1 stick cold unsalted butter a tablespoon at a time, whisking until each piece is almost melted before adding the next. Do not let the butter boil or it will separate.

Whisk in 1 tablespoon Cajun seasoning, 2 tablespoons honey, and 1 teaspoon lemon juice. Taste and whisk in more lemon juice as needed. Serve warm.

If you like banana pudding, you’ll love banana fluff.

Banana Fluff

marshmallow crème,

bananas,

vanilla wafer

Make ahead: The cream can be whipped up to 2 hours ahead and refrigerated in an airtight container. Fold in the bananas and vanilla wafers just before serving.Storage: Banana fluff is best eaten immediately. Leftovers can be refrigerated for up to 1 day. The vanilla wafers will soften upon storage and the bananas will darken in color.

Beat 1 cup cold heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract with the whisk attachment in a stand mixer on medium speed until soft peaks form, 3 to 4 minutes. Add 1/2 cup marshmallow crème and beat on medium speed until stiff peaks form, 1 to 2 minutes.

Fold 2 diced ripe bananas and 16 crushed vanilla wafer cookies into the cream with a flexible spatula until just combined.

Divide between 4 serving cups. Garnish with sliced bananas and more crushed vanilla wafer cookies if desired. Serve immediately.

Lemon Cream Cheese Dump Cake

cream cheese,

1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix

lemon pie filling, divided

Whipped cream or vanilla ice cream,

Lemon pudding mix: Prepare 1 (3.4-ounce) box lemon instant pudding and pie filling with 2 cups whole milk as a substitute for the lemon pie filling.Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Heat the oven to 350°F. Lightly coat an 8x8- or 9x9-inch baking dish with unsalted butter.

Mix 10 tablespoons melted unsalted butter and 1 box cake mix together with a fork in a medium bowl until combined. Transfer 1 1/2 cups of the mixture to the baking dish. Press down lightly into an even layer to form a thin crust.

Beat 16 ounces room-temperature cream cheese, 1/2 cup of the lemon pie filling, 1 large egg, 1/2 cup powdered sugar, and 1/2 teaspoon kosher salt together with a hand mixer on medium speed or a stand mixer fitted with the whisk attachment until light and fluffy, about 2 minutes. Transfer onto the crust and spread into an even layer.

Spread the remaining lemon pie filling in an even layer over the cream cheese mixture. Sprinkle the remaining cake mix and butter mixture evenly over the top.

Bake until the cake jiggles slightly and is browned around the edges, 40 to 45 minutes. Let the cake cool for at least 45 minutes before serving. Scoop into serving bowls and top with whipped cream or vanilla ice cream if desired.

I love anything lemon!!Will make this tonight😋💛💚

I can only give A rating by the looks of it and how much I love lemon and I&#39;m sure it will be delicious so if I give you a 5 on the rating or a 4 on the rating that means I know I&#39;m gonna like it cause that&#39;s one of my favorites and I&#39;m gonna give you the whole works girl thank you for sharing with us. I love good recipes like that😋💖💛

Just made this today.  Not what you would call a traditional dump cake as it required two separate mixing bowls and a mixer and takes at least 20 minutes prep time to make it. BUT it is delicious. I will definitely make it again.

Thank you for this recipe idea! Unfortunately, I didn&#39;t have lemon pie filling, but I did have key lime filling. I used that, but I&#39;m sure any pie filling would work great for this recipe. I doubled the recipe, squeezed fresh key limes to add extra flavor to the cream cheese filling and the bottom crust, and baked it in a deep 13x9 for about 80 min., until there was little jiggle, and allowed it to set overnight. My son was using the oven to hold temp in his smoked brisket so I used our 12-in-1 air fryer and it worked great. I did have to topped the pan with foil about 25 min. in, to not overly toast the top. Is it your typical dump cake? No, but it is easier than your typical cheesecake and delicious! I did not need to pull out my mixer; I just used a whisk - just allow your cream cheese to come to room temp or stick it in the microwave for 20 sec. increments until soft, not melted, and it&#39;ll be easy to mix by hand.

I took this to an after church lunch..needless to say I brought home an empty dish. Will definitely make this one again!

This wasn&#39;t what I was expecting in a dump cake as I read the recipe. I decided to add blueberries to the lemon filling and it turned out great! Gone in two days! Will definitely be making this again! 

Made last week and making again today! This time, I mixed blueberries in with the lemon filling and it is great! I&#39;ll change it up every time I make it 

This is not a “dump cake”, the author needs to re-name It something else. You need a stand or hand mixer and several bowls. Baked it and it’s ok/good, but more effort than you’d think just reading the title.

I have never used a cake mix so I was a little concerned but I love cream cheese and lemon, so I made this. I thought it was pretty bad. The filling is globby and does not have the cheesecake-y flavor I was expecting. The cake mix experience was not bad, however, and I would consider using one again.

No-bake lemon fluff comes together in just 15 minutes.

Lemon Fluff

heavy cream, divided

lemon juice (from 1 medium lemon)

lemon zest,

Make ahead: The lemon fluff can be made up to 2 hours ahead to the point where marshmallow mixture is folded into the pudding. Refrigerate in an airtight container. Fold in the shortbread cookies just before serving.Storage: Leftovers can be refrigerated for up to 1 day. The cookies will soften upon storage.

Whisk 1 (3.4-ounce) box instant lemon pudding mix, 3/4 cup of the cold heavy cream, and 3 tablespoons lemon juice together in a large bowl until smooth. Let sit until thickened, about 5 minutes.

Meanwhile, beat the remaining 1 cup cold heavy cream, 2 tablespoons powdered sugar, and 1/4 teaspoon kosher salt together in a stand mixer with the whisk attachment on medium speed until soft peaks form, 3 to 4 minutes. Add 1/2 cup marshmallow crème and beat on medium speed until stiff peaks form, 1 to 2 minutes.

Add the marshmallow mixture and 1 1/2 cups coarsely crushed shortbread cookies to the pudding and fold together with a flexible spatula until just combined.

Divide between 4 serving cups. Garnish with more crushed shortbread cookies and lemon zest if desired.

This sounds utterly repulsive! Instant pudding mix and fake marshmallows. How can you say everyone will love this. 

It&#39;s really good, what my husband calls a repeater. I tasted the salt strongly when I initially tasted it but it faded as it sat in the fridge. 

I was hoping for something that was similar to mousse, but wound up with something that tasted like lemon cream cheese frosting.

After trying several recipes looking for the perfect one I found it. Light and fluffy with a wonderful lemon flavor not overpowering. Just perfect 👌 

I cover recipe content on The Kitchn, write and update recipes and recipe roundups, and test recipes for the team. I have 10 years of experience working in R&D test kitchens, testing products and recipes, and at publishers including Serious Eats and EatingWell.

Whipped Margarita

lime

blanco or silver tequila

orange liqueur, preferably Cointreau

well-stirred coconut cream

pineapple chunks (about 8 ounces)

ice cubes (about 4 1/2 ounces)

pineapple slices, for garnish (optional)

Substitution: Sweetened cream of coconut can be used in place of coconut cream if you prefer a sweeter margarita.

Spread 2 teaspoons Tajín Clásico seasoning in an even layer on a small flat plate. Halve 1 medium lime. Cut 2 thin lime wedges from one half. Run a lime wedge around the rim of 2 old-fashioned or margarita glasses to moisten. Invert the glasses into the Tajín, turning it as needed, to coat the rim. Reserve the lime wedges for garnish.

Juice the remaining lime pieces until you have 1 ounce. Place the lime juice, 3 ounces blanco tequila, 1 ounce orange liqueur, 1/2 cup well-stirred coconut cream, 2 cups frozen pineapple chunks, and 1 cup ice cubes in a blender, preferably high-speed. Using the tamper if needed, blend until smooth, about 1 minute.

Pour into the prepared glasses and garnish each with a lime wedge and pineapple slice if desired.

I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips. 

Top 12 wildcard recipe recipes from across the web

The most viewed wildcard recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlic Butter Chicken Meatballs

Sweet Potato Bacon Chowder

Sunshine Sauce

Cowboy Meatballs

One-Pan Creamy Pepperoncini Chicken

Bee Sting Pound Cake

Cajun Honey Butter Sauce

Banana Fluff

Lemon Cream Cheese Dump Cake

Lemon Fluff

Whipped Margarita

Lemon Freeze Bars

Top 12 wildcard recipe recipes from across the web

The most viewed wildcard recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Butter Chicken Meatballs

Sweet Potato Bacon Chowder

Sunshine Sauce

Cowboy Meatballs

One-Pan Creamy Pepperoncini Chicken

Bee Sting Pound Cake

Cajun Honey Butter Sauce

Banana Fluff

Lemon Cream Cheese Dump Cake

Lemon Fluff

Whipped Margarita

Lemon Freeze Bars

The most viewed wildcard recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine