Recipe Round-up: Our Favorite Recipes from the Web (2024)

One of my family’s favorite cook-for-a-crowd recipes is Cream Cheese Chicken Enchiladas from Kevin and Amanda. Everyone loves this and it doesn’t take much time to put together.

I do make my own modifications. For instance, I used the canned chicken breast and sometimes use colby jack in place of Monterey jack. It depends on what I have on hand.

If everyone is home (including boyfriends and husbands) I cook for eight people so I double this recipe. I also put some of the filling into a pan and cook separately, with no tortilla wrap, because one of the boys is gluten-free.

I put out an assortment of toppings to complete the meal and serve with a salad. Some toppings to consider are sour cream, salsa, pico di gallo, shredded lettuce, additional cheese and guacamole.

At our house, we call this recipe “Trevor Soup.” One of the boyfriends fell so in love with it that we changed the name to his.

The real name is Corn Chowder with Chilies and you can find it on the famous Pioneer Woman’s site. Honestly, I’ve loved every one of her recipes that I’ve tried. Favorites are her salsa (which you’ll find later on this list), apple dumplings and hamburger soup.

I follow her recipe nearly to the letter, although I do go heavier on the bacon (I use about 8 pieces) and use frozen corn, which works just fine. I also usually double this recipe, again I’m cooking for a crowd.

You can serve this with a nice, crusty bread and a salad. And don’t forget the toppings. I usually put out shredded cheese, additional bacon, sour cream and the French’s Crispy Fried Onions (you know, the ones us Ohioans put on our green bean casseroles).

If you’re like me, you’ll have to watch it through a few times with pen in hand to get the whole recipe. The only substitution I’ve made so far is using frozen corn. He does use his air fryer, which I have done so far. When the weather warms up I’m going to try the whole thing on the Blackstone griddle.

He doesn’t give quantities, but you’ll be fine just sizing it for your crowd. He has several other recipes that I’m going to try as well, they look amazing.

We’re back to the Pioneer Woman for this recipe: Restaurant Style Salsa. I’ve been making this recipe to rave reviews for years now.

I do make a few modifications. First of all, I always double and sometimes triple this recipe. If there’s extra, there’s always someone happy to take a container home or back to school.

Because I double or triple the recipe, I would never have room to fit the whole thing in my blender. So I substitute crushed tomatoes for the whole tomatoes. This lets me skip the blender process with them and leaves me with a perfect consistency (for my taste anyway). I simply put them in a large bowl then add in everything else after the blender step.

The first time I made this, I was out of ground cumin. We liked it so much I just never wanted to tinker and add it back in. I also go heavy on the cilantro and only put in lime juice if I have it on hand. Either way, it’s fantastic. Make sure to serve it with the enchiladas!

The No Peek Beef Tips from BigOven is one of my favorite comfort food recipes. We just had it a few evenings ago, delicious. Make sure to double it for a crowd.

These are great for a Sunday afternoon. You pop them in the oven for 2 1/2 to 3 hours. Then you have just enough time to tidy up the kitchen and squeeze in a quick nap before dinner. I tested this just to be sure.

This is another TikTok recipe, posted by Sonny Hurrell (thatdudecancook). He doesn’t actually offer a name for this recipe, but “if you know you know” is his tagline, so I just added it to the name.

This is amazing, crispy chicken. We loved it! I would mention, keep your heat a little lower than you’d think, my first attempts got a little too brown.

Click through his other recipes. He’s one of my favorite cooks. I am looking forward to trying his recipes for a perfect steak and his rosemary salt as well.

In addition to recipes he teaches techniques. I also love that he sometimes make videos with his golden doodle.

Johnny Marzetti is a traditional Ohio recipe that has it’s origins at Teresa Marzetti’s family restaurant near the campus of The Ohio State University. She named the dish after her brother-in-law, Johnny Marzetti and served it at the cost of 45 cents.

The dish became so popular that it spread across the state. Columbus Public Schools began serving it in their cafeteria and it later became a staple of schools in other parts of Ohio. I grew up eating this in my school cafeteria in Pickaway County.

I have a recipe for Johnny Marzetti on my site. It’s a little different and tailored to the way I remember eating it as a child, with mozzarella instead of cheddar cheese.

If you’re looking for the Original Johnny Marzetti recipe, visit Ohio Thoughts. They have the Teresa Marzetti’s recipe, along with a longer version of her story. She was a remarkable woman.

This Cream of Zucchini Soup at skinnytaste is definitely the healthiest recipe on the list. It’s a great Ohio dish because it uses up some of the excess zucchini we have in the summer.

It’s an easy summer dish and comes together very quickly. I have never used the reduced fat sour cream. I’ve used both full fat sour cream and Greek yogurt. Both work great. And I would disagree about the parmesan cheese being optional. It really makes the dish.

That’s it for today. I love cooking and wanted to share with you some of the great recipes that I’ve found on the internet. Let me know if you try any of these and what you think.

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