Home - Jonathan Melendez

Creamy Cajun Baked Potatoes

Breakfast Nachos

Italian Egg “McMuffins”

Carne Asada Pizza

subscribe via email

Never miss a recipe!

Explore By Category

Fall Favorites

browse all recipes

Creamy Pumpkin Scalloped Potatoes

Spicy Sausage and Manchego Pumpkin Fritters

Pumpkin Pie Cake

Sausage and Mushroom Pumpkin Risotto

Brussels Sprouts and Apple Quiche

Pumpkin Pizza

Spicy Smoked Gouda Dip

Featured Video

Spicy Smoked Gouda Dip

I posted this Spicy Smoked Gouda Dip as a video a while back on TikTok and it went viral. A bit crazy since I didn’t even think a lot of people would react that much to it. Some people kept asking me to…

Desserts You’ll Love…

see all desserts

Pumpkin Pie Cake

My love of pumpkin pie has now been funneled into this delicious and out of this world Pumpkin Pie Cake….

No-Churn Strawberry Cheesecake Ice Cream

New York Cheesecake Doughnuts

Peanut Butter Banana Cookie Sandwiches

Strawberry Rhubarb Doughnut Muffins

My KITCHEN ESSENTIALS

Equip Your Kitchen with these Must-Have Tools!

Shop My recommendations

Grab my cookbook!

Over 75 recipes for sliders, sauces and buns!

Meet the creator

I’m Jonathan Melendez

I’m a recipe developer, food photographer, content creator and cookbook author. I’ve called this little corner of the internet mine for over 10 years and I hope you enjoy it as much as I do. Thank you for reading and following along. It wouldn’t be possible without you!

Latest From Instagram

View Instagram post by jonjon33

Open post by jonjon33 with ID 17961449648999754

In an age where everything is about video (myself included) I still find joy in posting good ol’ fashioned blog posts on my site. I quietly still post over there a new recipe each week, and at times don’t share it on here. This week it’s these Creamy Cajun Baked Potatoes. Shrimp and andouille cooked in a creamy Cajun sauce and poured over buttery cheesy baked potatoes. It’s comfort food to the max. Grab the recipe on my site!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18116680384821541

This Sopa de Frijoles 🇳🇮 is one of my favorites. I can’t get enough of it. Super humble and yet so delicious!

Beans:
1lb red beans, rinsed
1/2 small yellow onion
1/2 green bell pepper
4 garlic cloves
1 tablespoon Kosher salt
Soup:
2 tablespoons oil
1/2 small yellow onion, diced
1/2 small green bell pepper, diced
1/2 small red bell pepper, diced
4 garlic cloves, minced
4 culantro leaves (or cilantro or mint)
6 large eggs
2 cups chicharron
Crema, for serving
Crumbled queso seco, for serving

Add the rinsed beans to a large pot. Fill with plenty of water, enough to cover the beans. Add the onion, bell pepper and garlic. Set over medium-high heat and bring to a boil. Lower the heat and simmer until the beans are almost fully cooked through. Season with salt and continue to cook until the beans are tender. Add more hot water as needed while the beans continue to cook. You want to make sure there’s plenty of liquid. Once done, fish out the onion and bell pepper and discard.

Set a large pot over moderate heat with the oil. Once hot, add the onion, bell peppers, and garlic. Cook stirring often until softened, about 10 minutes. Transfer to a high-speed blender and add 1 cup beans and 2 cups bean liquid. Blend on high for 1 to 2 minutes until completely smooth.

To that same pot add 8 cups of the cooked beans and bean liquid, adding as many beans or as much liquid as you’d like. Stir in the blended bean mixture along with the culantro leaves and bring to a simmer. Continue to cook until the soup has thickened somewhat, about 10 minutes.

Crack the eggs into the soup and allow to cook until the eggs have set. Stir in the chicharron and cook until softened somewhat. Pour into bowls and top with a drizzle of crema and queso seco. Enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18126283994295762

Home for Dinner Ep. 16: Roasted Tomato Soup and Grilled Steak Sandwiches.

View Instagram post by jonjon33

Open post by jonjon33 with ID 17907885741330529

Took the viral pizza crouton trend and used it for this spicy Caesar salad. Homemade Calabrian Chili Caesar Dressing tossed with romaine lettuce, a ton of parmesan and pizza croutons. It’s the perfect weekday lunch!

2 leftover pizza slices, cubed
2 tablespoons olive oil
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
Coarse black pepper, to taste
1/2 cup grated parmesan, divided
1 to 2 anchovy filets (optional)
2 garlic cloves
1 teaspoon Dijon mustard
1 to 2 teaspoons Calabrian chili paste
1 small lemon, juiced
3 egg yolks
2 tablespoons olive oil
1/2 cup avocado oil
2 baby romaine lettuces, rinsed and dried

Preheat oven to 425°F.

On a baking sheet, toss together the cubed pizza, olive oil, basil, crushed red pepper flakes, black pepper, and 1/4 cup grated parmesan. Bake until toasted and lightly golden brown, about 8 to 10 minutes.

In a large mason jar, add the anchovy filets, garlic, dijon mustard, Calabrian chili paste, lemon juice, egg yolks, olive oil, remaining 1/4 cup parmesan, avocado oil, and a pinch of salt and pepper. Use an immersion blender to blend until it becomes thick and creamy.

In a large bowl, toss together the romaine lettuce, pizza croutons, grated parmesan and black pepper until evenly combined. Serve immediately and enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18201554164378651

Home for Dinner Ep. 15: The Best Homemade Chili.

View Instagram post by jonjon33

Open post by jonjon33 with ID 18017207321949046

Thank you for the hot sauce @quepiquegoods. It was perfect with this salpicon. One of my all time favorites!

Meat:
2 lbs eye of round steak
1/2 green bell pepper
1/2 yellow onion
4 garlic cloves
2 teaspoons salt
Salpicon:
1 green bell pepper
1 red bell pepper
1 yellow onion
4 to 6 limes, depending on size
2 teaspoons salt

Fill a large pot with cold water. Add the eye of round steak that you’ve cut into large chunks. Add the bell pepper, onion, garlic and salt. Bring to a simmer and remove any foam that rises. Continue to cook on low until the meat is fork tender, about 20 to 25 minutes, depending on the size of the meat. Transfer to plate and allow to cool.

A great tip is to save the liquid from the meat and use it to make the rice when you go to serve the salpicon.

Cut the cooked meat into smaller chunks and add to a food processor in batches. Pulse a few times until finely chopped but not completely pulverized. Transfer to a bowl and continue chopping the rest of the meat.

Chop the bell peppers in the same way, adding to the bowl along with the meat. And lastly, chop the onion as well, making sure that the veggies are similar in size to the meat.

Add as much or as little lime juice as you’d like and season with salt. Give it all a good mix and cover and chill for several hours. Serve with white rice, tostones, tajadas, maduros, queso frito, frijoles or aguacate if you’d like. Enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18131321692773994

I know a giant pot of rice hates to see me coming. This garlicky sausage and mushroom rice is my literal idea of comfort food in a bowl.

2 tablespoons olive oil
1 lb chicken Italian sausage, casing removed
1 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes
3 tablespoons butter
1/2 yellow onion, diced
1 head of garlic, peeled and chopped
2 pints shiitake mushrooms, stemmed and sliced
Kosher salt and coarse black pepper
1 teaspoon fresh thyme leaves
2 cups jasmine rice
1/4 cup white cooking wine
3 3/4 cup chicken stock, warmed
Sliced scallions, for topping

Set a large skillet over medium-high heat with the oil. Once hot, add the sausage, fennel seeds and crushed red pepper flakes. Use a wooden spoon to break up the sausage and cook until browned, about 8 to 10 minutes. Transfer to a plate and set aside.

Add the butter along with the onion and garlic. Cook until softened, 2 to 3 minutes. Add the mushrooms and cook, stirring often, until they have softened and browned, about 5 minutes. Season with a large pinch of salt, lots of black pepper and thyme. Add the rice and cooked sausage to the pot. Give it all a good stir and cook until the rice has toasted a bit.

Deglaze the pot with the wine, scraping up the browned bits at the bottom. Stir in the chicken stock and bring up to a simmer. As soon as it begins to simmer, cover, lower the heat to low and cook for 20 minutes or until the rice is tender. Uncover and fluff with a fork. Garnish with scallions and enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 17953474482030743

This Arroz a la Valenciana 🇳🇮 was always there at every special occasion. Birthdays, holidays, weddings, you name it. It’s a dish that might seem crazy to some but it brings me back to my childhood every time.

Chicken:
2 large boneless skinless chicken breasts
1/4 yellow onion, green and red bell pepper
6 garlic cloves
1 tablespoon salt
Rice:
2 tablespoons oil
1/4 green bell pepper, diced
1/4 red bell pepper, diced
1/4 yellow onion, diced
2 cups long grain rice, rinsed
4 cups chicken poaching liquid (or water)
Arroz a la Valenciana:
8 tablespoons butter
1/2 yellow onion, minced
1/2 green bell pepper, minced
1/2 red bell pepper, minced
2 ribs of celery, minced
2 small carrots, minced
6 turkey hot dogs
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 tablespoon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated garlic
1 cup peas
1 cup corn
1 cup olives (optional)

Fill a large pot with water. Add the chicken, onion, bell pepper, garlic and salt. Bring to a boil and cook into chicken is fully cooked through. Remove, cool and shred.

For the rice, set a large skillet over medium heat with the oil. Once hot, add the onion and bell pepper and cook until softened. Stir in the rice, cooking until slightly toasted. Add the chicken poaching liquid or water and season with salt. Cook until the water has evaporated. Stir and then cover. Cook for 20 minutes or until rice is tender. Uncover, cool and store in the fridge.

Heat a large pot with the butter. Once melted, add the onion, bell pepper, celery, and carrots. Cook until the veggies have softened about 8 minutes. Add the sliced hot dogs, cooking for another 2 to 3 minutes. Then sir in the shredded chicken from earlier. Add the ketchup, Worcestershire sauce, mustard, salt, pepper and garlic powder. Stir in the cold rice a bit at a time. Lower the flame and then stir in the peas, corn and olives. Cook for a bit then serve and enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 17971248015133905

One of the easiest meals you can make during the week that’ll really impress. Simple ingredients and comes together rather quickly. You can’t beat it!

4 boneless skinless chicken thighs
Kosher salt and coarse black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 cup orzo
1 (15oz) can artichoke hearts, drained and chopped
2 1/2 cups chicken stock
4 cups chopped baby spinach
2 tablespoons butter
1/2 cup parmesan
1 egg yolk (optional)

Season both sides of the chicken a large pinch of salt and pepper along with the granulated garlic, granulated onion and paprika.

Set a large skillet over medium-high heat with the oil. Once hot, add the chicken in a single layer and cook until a nice crust develops on the first side, about 6 minutes. Flip over and continue cooking all the way through. Transfer to a plate and set aside.

Add the shallot, garlic and red pepper flakes. Cook for 2 to 3 minutes. Stir in the orzo and allow to toast slightly. Add the artichoke hearts along with the chicken stock. Cook over low heat, stirring often, until the orzo has softened, about 10 to 15 minutes.

Stir in the baby spinach and cook until wilted. Then add in the butter, parmesan and a pinch of salt and pepper. Remove from the heat and add the egg yolk stirring until smooth and creamy. Serve with the chicken and enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18493606327097683

Full recipe for these Philly Cheesesteak Sloppy Joes is up on my website!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18018415700925569

Home For Dinner Ep. 14: @foodnetwork’s Pizza Rice by @amanda_neal_.

View Instagram post by jonjon33

Open post by jonjon33 with ID 18104272010222198

These Tortitas de Carne were (and still are to be honest) a childhood favorite of mine. Super simple but it makes me so happy to this day.

Patties:
2 pounds ground beef
1/2 green bell pepper, minced
1/4 onion, minced
2 large eggs
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
4 tablespoons oil
Sauce:
1 small yellow onion, diced
2 teaspoons garlic paste
4 medium tomatoes, sliced
1/4 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper

In a large bowl, combine ground beef, bell pepper, onion, eggs, Worcestershire, mustard, salt, pepper, granulated onion and garlic. Divide into 12 even portions and then shape each into a 1/2-inch thick patty.

Heat a skillet over medium heat with the oil. Once hot, cook the patties in batches until browned, and fully cooked through, about 6 to 8 minutes per side. Transfer to a serving dish, keep warm and continue frying the rest.

Add a drizzle more oil to the pan and then add the onion, garlic and tomatoes and cook until softened. Add enough water to cover the veggies and then stir in the ketchup, mustard, Worcestershire sauce, vinegar and a pinch of salt and pepper. Bring to a simmer and then return the patties to the pan. Cook until warmed through. Serve and enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18033948128834647

Bang Bang Shrimp Mozzarella Sticks for that ultimate appetizer mash up.

2 lbs mozzarella cheese, cubed
1/2 lb peeled and deveined shrimp
4 scallions, sliced, plus more for garnish
1 teaspoon white pepper
1/2 teaspoon garlic powder
3 large eggs
1/2 cup cornstarch
1/2 cup all-purpose flour
2 cups panko breadcrumbs
1 cup regular breadcrumbs
Kosher salt and coarse black pepper
Oil, for frying
Bang Bang Sauce:
1 cup mayonnaise
1/2 cup Thai sweet chili sauce
2-4 tablespoons Sriracha
1 tablespoon rice wine vinegar

The place the mozzarella, shrimp, scallions, white pepper and garlic powder in a food processor. You might have to do this in batches depending on how big your food processor is. Pulse until the mixture is broken down and cohesive but still with some texture.

Transfer to a 9x13 inch baking pan and press down firmly into an even layer. Cover with plastic wrap and chill in the freezer for at least 30 minutes. Slice into 16 or 24 slices.

Create a dredging station by whisking eggs in a shallow bowl, flour, cornstarch and salt and pepper in a separate bowl and both breadcrumbs in a third bowl.

Dredge each piece of cheese in the flour first, then the eggs and then the breadcrumbs. Place on a baking sheet and continue breading the rest. Freeze for at least 1 hour.

Heat any neural frying oil to about 375°F. Once hot, carefully lower a few mozzarella sticks at a time and fry until golden brown and crispy. Transfer to a wire rack to drain and continue frying the rest.

In a small bowl, whisk together the mayo, chili sauce, sriracha and vinegar. Brush this onto each mozzarella stick on both sides before serving. Garnish with scallions and enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18134002543648693

With the upcoming @bravotv #RHOSLC season premiere on Wednesday, I think it’s time for my yearly reshare of this gem of a pastrami soup. Made as a joke but actually a top notch soup. I think Mary would approve.

3 tablespoons unsalted butter
1 pound thick-cut pastrami, diced
1 medium onion, diced
3 garlic cloves, minced
1/4 cup flour
2 cups chicken stock
2 cups half and half
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 teaspoon caraway seed
1 tablespoon spicy brown mustard
Couple dashes hot sauce
1 cup shredded Swiss cheese
1 cup shredded provolone cheese
4-6 slices marbled rye bread, diced
2 tablespoons olive oil, plus more for garnish
1/2 cup sauerkraut
1/2 cup sliced pickles

Set a large pot over medium heat with the butter. Once melted, add the pastrami and cook until crisp and brown. Stir in the onion and garlic and cook for a few minutes to softened.

Add the flour and cook for about 30 seconds. Stir in the stock and half and half and cook, stirring often, until thickened.

Season with salt, pepper, caraway seeds, mustard and hot sauce. Add the cheese and stir until melted through.

Toss bread cubes with olive oil and a pinch of salt on a baking sheet. Bake at 375°F until golden brown and toasted.

To serve, ladle soup into serving bowls. Top with croutons, sauerkraut, pickles and a drizzle of olive oil and black pepper. Enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 17967967470155986

On the blog today, these breakfast nachos, which were really just an excuse to eat them. Perfect for this weekend. Grab the recipe on my site today!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18176653009430052

Pollo à la Jalapeña is one of those simple Nicaraguan dishes that is packed with flavor. Make it with steak, chicken or even fish!

4 small boneless skinless chicken breasts
Kosher salt and coarse black pepper
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 tablespoon yellow mustard
2 tablespoons Worcestershire sauce
2 tablespoons oil
2 tablespoons butter
1 small onion, sliced
3-4 jalapeños, seeded and sliced
3 garlic cloves, minced
1 1/2 cups Latin American crema
1/3 cup heavy cream or milk

In a large bowl, mix together the chicken with a large pinch of salt and black pepper, granulated garlic, granulated onion, mustard, and worcestershire sauce until well combined.

Heat a large skillet over medium heat with the oil. Once hot, add the chicken in a single layer and cook until browned on the first side, about 6 to 8 minutes. Flip over and cook on the second side until the chicken is fully cooked through for another 6 to 8 minutes, depending on the size of your chicken breasts. Transfer to a plate and set aside.

Wipe the skillet clean and melt the butter. Add the onion, jalapeño and garlic and cook until softened, about 10 minutes. Stir in the crema and heavy cream. Season with a pinch of salt and pepper and bring to a simmer. Cook until slightly thickened. Serve on top of the chicken and enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18124813771884331

#ad The @testkitchen app is filled with so many reliable and tested recipes that make it easy for me to choose what’s for dinner. This Seared Skirt Steak with Hominy and Tomatoes is probably one of the best things I’ve made in a very long time. Serve it with rice or tortillas for a delicious and healthy meal that is on the table in under 40 minutes. Discover more easy weeknight meals like this by starting your free ATK trial through the link in my bio!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18576101950068175

Biscuits and gravy but with a twist. Cheesy jalapeño biscuits topped with a chorizo gravy. Perfect breakfast for dinner situation.

Biscuits:
2 cups self-rising flour
1 tablespoon granulated sugar
1 teaspoon sugar
1/2 cup unsalted butter, very cold
1 cup shredded pepper jack cheese
1/2 cup chopped pickled jalapeños
1 1/4 cups buttermilk
Gravy:
2 tablespoons oil
1 pound Mexican chorizo, casing removed
1 small onion, diced
3 tablespoons flour
2 cups whole milk
1 cup shredded pepper jack cheese
Coarse black pepper
Sliced scallions, for garnish
Fried eggs, for serving

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

For the biscuits, in a large bowl, whisk together the self-rising flour, sugar and salt. Using a box grater, grate the butter into the flour. Give it a mix until evenly combined. Stir in the cheese and jalapeños. Add the buttermilk and mix until just combined.

Transfer to a lightly floured work surface and knead a few times to bring the mixture together. Pat it out into a rough rectangle and fold like a letter. Repeat two more times. Then flatten out to about 3 inches. Cut with a round biscuit cutter and place on the prepared baking sheet. Bake until golden brown, about 18 to 20 minutes.

For gravy, heat a skillet over moderate heat. Once hot, add the oil and the chorizo. Break it up with a spoon and cook until rendered and beginning to brown. Add the onion and continue to cook until softened. Stir in the flour and the milk and cook until thickened. Stir in the cheese and lots of black pepper. Serve with biscuits, eggs and garnish with scallions. Enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18069116477569209

On the blog today, these Italian Egg “McMuffins.” Homemade chicken breakfast sausage with Calabrian chili, sun-dried tomatoes, and basil. They’re the perfect weekend breakfast or brunch. Grab the recipe on my site!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18096185717634434

Nothing better than a Nicaraguan Carne Asada. Simple but delicious. You can’t beat it.

3 pounds trimmed skirt steak (arrachera, flap meat or entraña)
6-8 garlic cloves, grated
1/2 of an onion, grated
1/2 cup naranja agria juice
1 to 2 tablespoons salt
Drizzle of oil

Trim and cut the steak into long strips, about 3 inches wide. In a large bowl, toss together the steak, garlic, onion, naranja agria, salt and drizzle of oil until well combined. Cover and allow to marinate in the fridge for at least 4 hours.

Heat an outdoor or stovetop grill pan over moderate heat. Once super hot and smokey, grease the grill grates and then add the meat in a single layer. Cook, flipping often, until the meat has charred and reached your desired temperature. Remove from the grill and allow to rest for about 10 minutes before serving. Serve with gallo pinto, ensalada, tajadas, queso frito and chilero. Enjoy!

Follow on Instagram

As featured in