Tag: Cooking

Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

I was really torn whether to classify this as an appetizer or entree.

I could (and I have) eaten most of the platter, alone, so that made it my dinner. But then I have also served this to some friends and family, which means I had to share so it unfortunately became an appetizer.

So I guess it’s both?

I don’t know. Either way, app or entree, these super crispy, crunchy taquitos comes together in a cinch with the help of leftover rotisserie along with a few pantry staples and my favorite blend of cheeses. Simply fill them up, roll them, and throw them in some hot, hot oil until super golden brown and crisp.

Serve with guacamole, pico de gallo and a dollop of sour cream. SO SO GOOD.

Quick Chicken Taquitos

Yield: 6 servings

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

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appetizer

Quick Chicken Taquitos

20 minutes10 minutes

Chungah Rhee

Ingredients:

• 3 cups leftover shredded rotisserie chicken
• 1 (4-ounce) can diced green chilies
• 4 ounces extra-sharp cheddar cheese, shredded
• 4 ounces Pepper Jack cheese, shredded
• 1/2 cup chopped fresh cilantro leaves
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon hot sauce, or more, to taste
• 12 (6-inch) corn tortillas, warmed
• 6 cups canola oil

Directions:

1. In a large bowl, combine chicken, green chiles, cheeses, cilantro, chili powder, cumin and hot sauce.
2. Working one at a time, transfer tortilla to a work surface; place 1/3 cup chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached; secure with wooden picks. Repeat with remaining tortilla and filling.
3. Heat canola oil in a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F.
4. Working in batches, add taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, remove wooden picks.
5. Serve immediately.

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So hearty with so many feel-good ingredients! With lemon rosemary chicken, brussels sprouts, pear + a honey dijon dressing. YES, PLEASE!

Anyone else still rolling from the holidays? I feel like I have gained 10 pounds between Thanksgiving and Christmas with all the stuffing, cream pies, and corgi sugar cookies I have been stuffing down my gullet the last month.

It’s been absolutely glorious. I still have some leftover corgi sugar cookies hoarded away in my purse. SHHHHHH.

But I also need all my veggies now, and then some to make up for the holidays, and this salad makes it almost too easy to get in all my nutrients.

With massaged kale, brussels sprouts, pear, pomegranate, and the juiciest marinated lemon rosemary chicken thighs, I can eat this for the entire month of January. The candied walnuts, crumbled blue cheese and honey Dijon dressing also help tremendously.

Winter Pear Salad

Yield: 4-6 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

So hearty with so many feel-good ingredients! With lemon rosemary chicken, brussels sprouts, pear + a honey dijon dressing. YES, PLEASE!

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salad

Winter Pear Salad

20 minutes20 minutes

Chungah Rhee

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs
• 6 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped fresh rosemary leaves
• Kosher salt and freshly ground black pepper, to taste
• 6 cups shredded kale
• 3 cups shredded brussels sprouts
• 2 green onions, thinly sliced
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 bosc pear, sliced
• 3 clementines, peeled and segmented
• 1/2 cup pomegranate arils
• 3/4 cup candied walnuts
• 1/2 cup crumbled blue cheese

Directions:

1. In a gallon size Ziploc bag or large bowl, combine chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt and 1 teaspoon pepper; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
2. Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
3. In a large bowl, combine kale, brussels sprouts and green onions; drizzle with remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste. Top with pear, clementines, pomegranate, walnuts and blue cheese.
4. Serve immediately.

Notes:

*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.

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Now you can make butternut squash soup in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

This is hands down one of my favorite feel-good, soul-warming soups. Loaded with sweet butternut squash, caramelized onions, carrots, celery, Granny Smith apple, garlic, sage and thyme – all topped with crisp bacon bits.

And you can make this soup in just half the time with the help of your Instant Pot®.

With just a quick saute of bacon, you can set that aside to top your soup for serving. From there, you can saute your onions and herbs in all that bacon grease until they get wonderfully fragrant before throwing in the rest of your ingredients. Pressure cook for 12 minutes, boom, done. Add heavy cream and puree with an immersion blender (or blend in batches in a blender).

Top with reserved bacon and an extra drizzle of heavy creamy (if desired). So velvety smooth and so so good.

Instant Pot Butternut Squash Soup

Yield: 8 cups

prep time: 15 minutes

cook time: 30 minutes

total time: 45 minutes

Now you can make butternut squash soup in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

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instant pot

Instant Pot Butternut Squash Soup

15 minutes30 minutes

Chungah Rhee

Ingredients:

• 4 slices bacon, diced
• 1/2 medium sweet onion, diced
• 3 cloves garlic, minced
• 4 sage leaves, minced
• 3 sprigs fresh thyme
• 1 (2 1/2 pound) butternut squash, peeled, seeded, and cubed
• 3 large carrots, cut into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 1 Granny Smith apple, cored and chopped
• 4 cups chicken stock
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup heavy cream
• 2 tablespoons chopped fresh chives

Directions:

1. Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
2. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
3. Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
4. Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
5. Serve immediately, sprinkled with bacon and chives.

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The easiest 5-ingredient baked brie! Served with a heavenly warm maple pecan mixture on top. SO GOOD and an absolute crowd-pleaser.

Baked brie. AKA, the best kind of baked cheese you can bring to any gathering.

It’s quick, it’s easy, and it’s super impressive. And oh yes, it’s a crowd-pleaser for everyone involved.

And what I really love about this recipe is that it only requires 5 ingredients – brie, pecans, maple syrup, fresh rosemary, salt and pepper.

Plus, you can basically use anything for dipping purposes – various crackers, bread slices, apple slices, pear slices… I’m pretty sure you can dip your leather boot in this and it’ll taste just as good.

But seriously, the warm maple pecan mixture is just what the doctor ordered this holiday season. So grab all the crackers and make sure you get all those sweet, crunchy, nutty bits!

Maple Pecan Baked Brie

Yield: 8 servings

prep time: 10 minutes

cook time: 15 minutes

total time: 25 minutes

The easiest 5-ingredient baked brie! Served with a heavenly warm maple pecan mixture on top. SO GOOD and an absolute crowd-pleaser.

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Maple Pecan Baked Brie

10 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 (8-ounce) wheel brie cheese
• 1/2 cup pecan halves
• 1/3 cup maple syrup
• 2 teaspoons chopped fresh rosemary leaves
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat oven to 350 degrees F.
2. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
3. Spread pecans in a single layer on a clean baking sheet. Place into oven and bake until toasted and fragrant, about 6-8 minutes; set aside.
4. In a small saucepan over medium heat, combine maple syrup, rosemary, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans.
5. Serve brie warm topped with maple syrup mixture; serve with crackers or baguette.

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The classic ham is made with the most incredible maple, brown sugar glaze. With just a few ingredients, this will be a hit with everyone!

Guys, Christmas is seriously in just 1 week!

I know we say this all the time but seriously, where did all the time go? Didn’t we just celebrate Thanksgiving? I’m still working through all my leftover hambone soup by the way. It’s legit the best.

And by the time I finish this batch, I’ll have another hambone to use up with this recipe!

Now this recipe is a super easy, classic baked holiday ham with the most incredible maple, brown sugar glaze. All you need is 6 ingredients for this glaze: maple syrup, brown sugar, Dijon, orange zest, fresh rosemary and black pepper.

That’s it. It’s a super short ingredient list.

Just make sure your ham is sitting at room temperature before baking. From there, you can brush that beautiful ham with 1/4 cup of the glaze, and then you can baste that bad boy every 30 minutes, yielding that super sticky, super perfect glazy heaven.

Maple Glazed Ham

Yield: 12 servings

prep time: 20 minutes

cook time: 2 hours 30 minutes

total time: 2 hours 50 minutes

The classic ham is made with the most incredible maple, brown sugar glaze. With just a few ingredients, this will be a hit with everyone!

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entree

Maple Glazed Ham

20 minutes2 hours 30 minutes

Chungah Rhee

Ingredients:

• 3/4 cup maple syrup
• 1/2 cup brown sugar
• 3 tablespoons Dijon mustard
• 1 tablespoon orange zest
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon coarsely ground black pepper
• 1 (8 lb) bone-in, fully cooked, spiral-cut ham, at room temperature

Directions:

1. Preheat oven to 300 degrees F. Line a 9 x 13 baking dish with foil and lightly oil or coat with nonstick spray.
2. In a medium bowl, whisk together maple syrup, brown sugar, Dijon, orange zest, rosemary and pepper.
3. Place ham, cut side down, in the prepared baking dish. Brush evenly with 1/4 cup maple syrup mixture.
4. Place into oven, brushing with remaining maple syrup mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F, about 2 hours 30 minutes. Let stand 5 minutes.
5. Serve immediately.

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Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.

Brown Butter Sweet Potato Gnocchi

Yield: 6 servings

prep time: 1 hour

cook time: 1 hour 30 minutes

total time: 2 hours 30 minutes

Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

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entree

Brown Butter Sweet Potato Gnocchi

1 hour1 hour 30 minutes

Chungah Rhee

Ingredients:

• 2 medium sweet potatoes
• 1/2 cup whole milk ricotta
• 1/4 cup freshly grated Parmesan
• 1 large egg
• Kosher salt and freshly ground black pepper, to taste
• 2 to 2 1/2 cups all-purpose flour
• 1 1/2 tablespoons olive oil
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh sage leaves
• 1/2 cup shaved Parmesan

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
3. Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead.
4. Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.
5. Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.
6. Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.
7. Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1 minute. Stir in gnocchi and sprinkle with Parmesan.
8. Serve immediately.

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Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

So is it too early to be doing New Year, New You?

Because after all the holiday stuffing and pies, I need all the veggies I can get. And this recipe is the perfect way to sneak in all the vegetables – broccoli, bell peppers, mushrooms, onion – you name it. Carrots and green beans would also be great swaps or additions.

Not to mention, this comes together in 30 minutes or less, start to finish, with the quickest 4-ingredient stir-fry sauce of your lives. All you need is chicken stock, oyster sauce, rice wine vinegar and Sriracha.

Super quick, super speedy, super simple, and so so good.

Quick Chicken Ramen Noodle Stir Fry

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

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asian inspired

Quick Chicken Ramen Noodle Stir Fry

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
• 1/3 cup chicken stock
• 1/4 cup oyster sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon Sriracha, or more, to taste
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 1/2 cups small broccoli florets
• 1 cup diced sweet onion
• 1 cup diced red bell pepper
• 1 cup sliced shiitake mushrooms
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 green onions, thinly sliced
• 1/2 teaspoon toasted sesame seeds

Directions:

1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
2. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
3. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
4. Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
5. Stir in garlic and ginger until fragrant, about 1 minute.
6. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
7. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
8. Serve immediately, garnished with green onions and sesame seeds, if desired.

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Disclosure: This post is sponsored by Cabot Creamery. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

It’s been a bit hectic here. With the move, the traveling, the wedding planning, and the holidays, we’ve been constantly on the go-go-go.

But even with our super busy schedules, I can still whip up this cozy, comforting cheeseburger mac in a flash.

That’s right. You read that right. It’s cheeseburger MAC. AND. CHEESE. Aka, homemade hamburger helper made a million times better thanks to Cabot cheese.

Owned by 800 farm families throughout New York and New England since 1919, Cabot creates the best cheese and dairy. So it’s no wonder that this mac and cheese yields that super creamy, super epic cheese sauce.

And my favorite part? You can throw all of it in the Instant Pot®! And I mean, all of it, even the uncooked pasta. You barely have to lift a finger here.

After the quick-release, you can stir in all the cheese, letting it melt right into the pasta. The key here is using a good quality cheese, like Cabot Mild Cheddar Cheese. It will make all of the difference!

Instant Pot Cheeseburger Mac and Cheese

Yield: 4-6 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

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entree

Instant Pot Cheeseburger Mac and Cheese

20 minutes20 minutes

Chungah Rhee

Ingredients:

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1/2 medium sweet onion, diced
• 1/2 green bell pepper, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons paprika
• 1/2 teaspoon dried oregano
• 3 cups beef stock
• 1 (15-ounce) can tomato sauce
• 12 ounces elbow macaroni
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups shredded Cabot Mild Cheddar Cheese
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Add onion and bell pepper, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, paprika and oregano until fragrant, about 1 minute.
3. Stir in beef stock, tomato sauce and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
4. Stir in cheese and heavy cream until cheese has melted, about 1-2 minutes; stir in parsley.
5. Serve immediately.

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The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.

I honestly look forward to the leftover ham more so than the holiday ham itself.

I just get so excited to repurpose the leftovers, whether that’s in some ham and cheese drop biscuits, baked ham and cheese croissants, or this hambone soup.

Yes, hambone soup is one of my all-time holiday favorites.

I didn’t even know you could use your leftover hambone until 2013! Since then, I have been making this stovetop version every. single. year. It’s cozy, it’s hearty, and it’s loaded with so many hearty veggies (another great way to use up your holiday leftovers!) to complement the sweet chunks of ham.

It is perfection. And now you can make it right in the pressure cooker without any kind of babysitting or fuss, creating the most flavorful ham stock ever.

Serve with crusty bread and keep warm during this winter season! I just read there’s a winter storm headed to the northeast!

Instant Pot Leftover Hambone Soup

Yield: 8 servings

prep time: 40 minutes

cook time: 35 minutes

total time: 1 hour 15 minutes

The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.

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instant pot

Instant Pot Leftover Hambone Soup

40 minutes35 minutes

Chungah Rhee

Ingredients:

• 1 leftover hambone
• 1 sweet onion, diced
• 1 bay leaf
• 1 1/2 cups leftover diced ham
• 2 carrots, peeled and diced
• 1 russet potato, peeled and diced
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup frozen corn kernels
• 3 cloves garlic, minced
• 3 sprigs fresh thyme
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Place hambone, onion and bay leaf into a 6-qt Instant Pot®. Add enough water to almost cover the bone without passing the max line of the insert, about 7 cups.
2. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard hambone and bay leaf.
3. Add ham, carrots, potato, beans, corn, garlic and thyme. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in parsley; season with salt and pepper, to taste.
4. Serve immediately.

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The heart of the Nevada desert in the USA is probably one of the least likely places you’d expect to find authentic Nigerian food, but Las Vegas has come up trumps by recently embracing our nation’s fare across “Sin City”. When most people think about dining in Las Vegas, it usually conjures up images of enormous T-bone steaks, stacked burgers and crispy fried chicken. However, this city’s dining scene has rapidly become one of the main reasons to fly in.

Soul of Afrika

Soul of Afrika is situated on South Rainbow Boulevard, close to the Spring Valley neighborhood of Las Vegas. It’s been known to be not just a restaurant but an entertainment venue too, with their Saturday night “Afro-Love” evenings proving particularly popular, with hookah, drinks and dance on offer as well as their mouth-wateringly authentic Nigerian meals. 

The ambience is warm and welcoming, and the custoVegas continues to surprise in more ways than you could imagine, due mainly to its diversification away from being solely a gambling resort. With the growing number of online platforms dedicated to poker and other casino table games, Vegas has sought to reinvent itself as an entertainment or “experience” resort. If you are stopping by in Las Vegas and you fancy an authentic taste of what Nigeria has to offer, thousands of miles away from West Africa, check out these four eateries located throughout the city:mer service is classy. Meanwhile, the main entrees include hearty meat or fish stews, goat meat and jollof rice, as well as warming soups with sides of pounded yam, futu, gari and amala.

Nigerian Cuisine by MJ

If you fancy a night in, savoring your favorite Nigerian dishes inside your hotel room, Nigerian Cuisine by MJ ticks all the right boxes. You can order dishes for collection and delivery, straight to your resort. The restaurant’s owner, MJ, personally greets many of the restaurant’s customers and it is clear that he knows how to make on-point vegetarian and meat-based Nigerian dishes. Check out their lunchtime special for US$9.99, consisting of jollof rice, served with chicken, plantain and a soda on the side.

Nigerian Food Las Vegas

Nigerian Food Las Vegas is arguably the closest Nigerian eatery to the Las Vegas Boulevard Strip. It’s situated on East Sahara Avenue, just a short taxi ride from all the action. The restaurant’s owner, Angie, goes out of her way to make sure that you are happy with the home-cooked Nigerian dishes that you’re ordering, as well as portion sizes. 

The Owho and Banga soups are some of the most impressive dishes here, with a choice of swallow and mixed meat and fish available. This is one of the few Nigerian restaurants in Vegas that encourages eating with your hands – don’t worry, they give you a bowl to clean and wash your hands afterwards!

Chiamaka Food

Last but by no means least, Chiamaka Food has been offering delicious take-out and dining for the Las Vegas community from its restaurant on South Maryland Parkway. This place proudly takes a contemporary twist on classic Nigerian flavors, while insisting on the use of fresh, premium ingredients at all times. Again, it’s all about their rice dishes here, with fried and jollof rice proving big hits with the locals. Like Nigerian Cuisine by MJ, Chiamaka Food also offers a US$9.99 lunchtime special to savor.