Suburban Simplicity

Place 1 pound chicken breast pieces in a medium bowl. Add 1½ teaspoons Cajun seasoning, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Toss until the chicken is evenly coated. Heat 1 tablespoon olive oil in a 6-quart Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 5 to 6 minutes, turning occasionally, until browned and the thickest pieces reach an internal temperature of 165°F. Transfer the chicken to a clean plate and set it aside.

Home > Food > Dessert > Pumpkin Cheesecake Bars by Ritika Gann on July 20, 2026 Pumpkin enthusiasts, stand up. Our time is NOW! Okay, it’s a little early, but there’s no time like the present to practice and perfect these incredible Pumpkin Cheesecake Bars. Obsessed with pumpkin and pumpkin spice? You’re not the only one.

Home > Food > Dinner > Everyone’s Favorite Classic Crab Cake Recipe by Ritika Gann on July 9, 2026 Everyone’s been there; ordering crab cakes at a restaurant and finding yourself disappointed to find more breadcrumb than crab.

Home > Food > Round Ups > 30 Recipes for Chocolate Lovers by Ritika Gann on June 30, 2026 Chocolate; the universally loved ingredient! Rich, indulgent, and endlessly versatile, who doesn’t love a chocolate moment?! Whether you’re celebrating a birthday, hosting a dinner party, baking for the holidays, or simply satisfying a late-night craving, these recipes for chocolate lovers are guaranteed to hit the spot.

Slice 2 pounds of heirloom tomatoes into ¼-inch-thick slices. Arrange the tomato slices in a single layer on paper towel-lined baking sheets or large trays, then sprinkle them evenly with 1 teaspoon kosher salt. Let the tomatoes rest for 30 minutes, then gently blot both sides with additional paper towels to remove as much moisture as possible. Preheat the oven to 375°F. Place a 10-inch tart pan with a removable bottom on a rimmed baking sheet to catch any butter that may drip during baking.

Add 10 tablespoons softened unsalted butter and ⅔ cup powdered sugar to a large mixing bowl. Mix with a hand or stand mixer on low speed for 30 seconds, then increase to medium speed for about 2 minutes, until smooth and creamy. Add 1 egg yolk and 1 teaspoon pure vanilla extract, then mix on low speed until fully combined. Add 1¾ cups all-purpose flour and ¼ teaspoon kosher salt. Mix on low speed until the dough looks crumbly.

Home > Food > Round Ups > 50 Cold Lunch Ideas To Get You Through Hot Summers by Ritika Gann on June 15, 2026 Whether you’re poolside, headed to a barbecue, or enjoying some hard earned down time this summer, you’ll need something refreshing and delicious for lunch. I’ve put together a list of 50 incredible ideas to get you started.

Home > Food > Sandwiches > The Very Best Classic Chicken Salad Sandwich by Ritika Gann on May 28, 2026 If you are looking for an easy lunch this summer, this classic chicken salad sandwich recipe is the GOAT. It is creamy, has a lot of flavor, is packed with texture, and made with simple ingredients you probably already have. Pile this creamy chicken salad onto sandwich bread, buttery croissants, crackers, lettuce wraps, or even serve it over a green salad.

Home > Food > Round Ups > 40+ Memorial Day Recipes For BBQs and Summer Cookouts by Ritika Gann on May 19, 2026 I am so ready for summer potlucks! I’ve put together a list of classic and not-so-classic recipes that would be perfect for warm summer get togethers! You’ll find drinks, desserts, mains, and sides that will be a hit at any gathering. My personal favorites from this list are the bruschetta, roasted elote corn dip, and the no-bake summer trifle.

Add 4 cups of low-sodium chicken broth to a medium saucepan and warm it over low heat until steaming, but not boiling. Keep the broth warm on the stove while you start the risotto in a separate large pot or skillet. While the broth is warming, add 1 tablespoon unsalted butter and 1 tablespoon olive oil to a large pot over medium heat. Add 1 large finely minced shallot to the skillet and cook for 2-3 minutes, stirring often, until softened and fragrant but not browned.