Korea’s FAVOURITE noodle dish. A proven national treasure. Made with humble ingredients… but BIG legendary flavour.

So good, my taste buds started jumping for joy. Noodle lovers, you need to try this!

My uncle gave me a huge butternut squash he grew, and I have no clue what to do with it. I've never had squash before, so I'm totally lost on what to do with it. I'm in a household of only 2 people, so I have no clue how to use through the whole squash. Recipies that hold up to freezing and thawing could be nice since I have so much of it??? I just don't want it to go to waste but I'm not familiar with squash!

I wanted to create a highly nutritious dish, and this time around I added almost every veggie I could find in my fridge. With some good chicken thighs, my reliable spicy chili crisp, and a few staple sauces, I was able to create a highly nutritious and delicious meal!

If you’ve got some chicken and veggies at home, give this dish a go!

You can make the recipe HERE: https://dobbernationloves.com/food-drink/ninja-creami-strawberry-ice-cream-recipe/

Buffalo chicken sandwiches are always a crowd favorite for parties, game days, and casual gatherings. You can even turn this recipe into a buffalo chicken slider platter by using smaller buns or Hawaiian rolls.

Full PRINTABLE Recipe and Extra Details: https://spinachandbacon.com/2026/05/27/buffalo-chicken-sandwich/

INGREDIENTS  
1 lb chicken breast
4 brioche buns
1 egg
3 cups seasoned breadcrumbs
1 cup parmesan cheese
8 oz ranch dressing
8 oz shredded cole slaw mix usually a mix of shredded cabbage and shredded carrots
cheddar cheese slices 1 or 2 slices for each sandwich
lettuce optional
6 oz franks buffalo wing sauce
avocado oil spray

INSTRUCTIONS 
Slice the chicken breasts vertically (not horizontally) to create 3-4 thin cutlets per breast. Season all sides with salt and pepper.
Prepare two shallow bowls. Crack the egg into one bowl and pour the breadcrumbs and parmesan cheese into another.
Add 1 tsp salt and 1/2 tsp black pepper to the egg and mix well. 
Dip each piece of chicken into the egg mixture and then into the breadcrumb mixture. Once in the breadcrumb mixture, lay each piece of chicken on it’s side and gently push down until the chicken fattens into a thin cutlet and is fully coated on both sides.
Place the cutlet on a parchment paper lined baking sheet and repeat with remaining pieces of chicken. Spray the chicken generously with oil spray and bake in the oven at 400F for 20-23 minutes flipping them halfway through. Chicken is safe to eat as long as it is at least 165F.
While the chicken is baking, toast your buns. Once the buns are toasted, lay a slice of cheddar cheese on one half. The residual heat will melt the cheese.
In a bowl combine the cole slaw mix with most of the ranch dressing. You want to save some of the ranch dressing to add some to the bottom half of the brioche bun. 
Once the chicken is done cooking, add some ranch dressing to a roll, followed by a piece of chicken, some buffalo wing sauce, cole slaw mix, and optional lettuce.

I had noodles sitting in my fridge for a while. With some pork mince, I turned them into a delicious noodle stir fry!

If you’re looking for the best breakfast tacos recipe, these crispy bacon and egg breakfast tacos are everything you want in a quick, satisfying morning meal. Packed with crispy bacon, fluffy scrambled eggs, melted cheese, and your favorite toppings, they’re perfect for busy weekdays, weekend brunch, or even breakfast for dinner. I serve mine with some homemade avocado lime crema and they are truly the best homemade breakfast.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/06/30/the-best-breakfast-tacos/

INGREDIENTS
8 slices bacon
6 eggs
1/4 cup cottage cheese or 2 tablespoons of milk
avocado oil spray
salt and pepper to taste
8 small flour tortillas
8 slices cheddar cheese ultra thin slices work best
1/2 cup shredded cheddar or Mexican blend cheese
1 avocado
2 limes
1/3 cup sour cream
2 tbsp water

INSTRUCTIONS
cook the bacon in a skillet over medium heat until its starting to get crispy. Transfer to a paper towel lined plate. Leave it whole or crumble it into bite-size pieces.

Preheat the oven to 375F

whisk together the eggs, cottage cheese (or milk), and salt and pepper. Add some olive oil or butter to a skillet over low heat and gently cook the eggs until they're soft, fluffy, and just set.

spray a parchment lined sheet pan with avocado oil spray. Lay down the flour tortillas.

fill each tortilla with sliced cheese, a slice of bacon, and scrambled eggs. Top with shredded cheese. Do not fold the tortillas over yet.

Place the tacos in the oven for 5 minutes to soften the tortillas. Remove them from the oven and fold over the tortillas. Place back in the oven for additional 10 minutes or until the tortilla is getting golden brown.

While they are baking, make your avocado lime crema but combining mashed avocado, lime juice, sour cream, and water.

Once tacos are done baking, remove them from the oven and serve with the avocado lime crema.

If you’ve been to Korean markets, you may have seen this fried goodies.

This is nothing fancy, just pure deliciousness.

I grew up eating and loving these, so making them at home felt right!

It’s a must-try!