Home - Jonathan Melendez

Chocolate Chip Cookie Tiramisu

Buffalo Chicken Danish

Crispy Buffalo Chicken Balls

Concha Scones

subscribe via email

Never miss a recipe!

Explore By Category

Breakfast Favorites

browse all recipes

Egg-in-a-Hole Breakfast Grilled Cheese

Cuban Sandwich Dutch Baby

Shakshuka Bread Bowls

Baked Blueberry Crumb Doughnuts

Classic Cinnamon Rolls

Pizza Pancakes

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

Crème Brûlée Cheesecake Pumpkin Pie

If you want to switch things up from your everyday run-of-the-mill classic pumpkin pie, then I highly recommend this Crème…

One-Bowl Cookies ‘N’ Cream Cake

Crema Catalana Cookies

Pistachio Zucchini Cake

No-Bake Pecan Pie Sandwich Cookies

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 18041149250736583

Did someone say Chocolate Chip Cookie Tiramisu? I had too many chocolate chip cookies (a good problem to have) and decided to crush them up and make tiramisu with them. Best decision ever. Grab the recipe on my site!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18084254785981051

Resharing this Sopa de Queso Nicaraguense 🇳🇮 (Nicaraguan Cheese Soup), from the archives, for Semana Santa. It’s one of my all-time favorites!

6 cups water
4 tomatoes, chopped
4 bell peppers, chopped
1 onion, chopped
1 whole head of garlic, peeled
1 bunch mint, plus more for garnish
3 cups prepared masa dough (for tortillas)
3 cups shredded dry salty cheese
1 tablespoon achiote paste (mixed with a splash of water or sour orange juice)
Salt
1/2 cup sour orange (naranja agria)
2 cups whole milk, warmed
1/2 cup sour cream
3 large eggs (optional)
Vegetable oil, for frying

Place the water, tomatoes, bell pepper, onion, garlic and mint bunch in a large soup pot. Bring to a boil, and simmer for 25 to 30 minutes.

In a large bowl, mix together the masa, cheese, achiote mixture, and a large pinch of salt.

Remove about a cup of this mixture to a separate bowl and stir in 1/2 cup water and 1/2 cup sour orange juice until smooth. Set aside.

Divide the remaining masa-cheese dough into 1 tablespoon portions and roll out to a 3-4 inch rope. Press the ends together to make a ring. Heat about 2 inches of oil in a small pot or skillet and fry the rings until golden brown on both sides. Drain on paper towels and set aside.

Remove the vegetables from the pot with a slotted spoon and discard. Whisk in the thinned out masa mixture from earlier and cook until slightly thickened. Whisk in the warmed milk and bring to a small simmer. Whisk a bit of the warmed soup into the sour cream to bring to temp and then stir back into the soup. Whisk the eggs if using and stir into the soup. Heat until cooked through. Give it a taste and adjust seasoning as needed. Pour into bowls, top with the fried rings and garnish with mint. Enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18191868094348293

Arancini:
2 tablespoons olive oil
1 andouille sausage, finely chopped
1 small yellow onion, minced
1 small red bell pepper, minced
1 rib of celery, minced
1 medium jalapeño, minced
3 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons cajun seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon coarse black pepper
1 teaspoon fresh thyme leaves
Couple dashes hot sauce
1 1/2 cups Arborio rice
1 cup dry white wine
6 cups chicken stock, warmed
1 pound medium peeled and deveined shrimp, chopped
2 tablespoons chopped fresh parsley
1 1/2 cups all-purpose flour
3 large eggs
1 cup plain breadcrumbs
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying
Sauce:
1/2 cup mayo�2 tablespoons creole mustard (or any grainy mustard)�couple dashes tabasco�1/2 of a lemon, juiced�1 teaspoon cajun seasoning�2 scallions, sliced
2 tablespoons chopped parsley�lots of black pepper

Set a large skillet over medium-high heat. Drizzle in the oil and add the sausage. Cook until browned and crispy. Stir in the onion, bell pepper, celery, jalapeño, and garlic. Cook until the veggies have softened.

Add the tomato paste, cajun seasoning, oregano, basil, black pepper, thyme and hot sauce. Stir and cook for another minute or so. Then stir in the rice and then deglaze the pan with the wine. Stir in the chicken stock, a ladleful at a time, lower the heat and cook, stirring often, until the liquid has absorbed. Then add another spoonful of stock and repeat until the stock has been used and the rice has softened. Stir in the shrimp and parsley and then pour into a baking pan. Spread out evenly and allow to cool before covering and chilling for at least 2 hours.

Form the chilled jambalaya into large balls about 1/3 cup in size. Dredge by placing first in flour, then the egg and finally in the breadcrumbs.

Fill a large pot halfway with oil and bring to 360°F. Carefully lower a few arancini at a time and fry until golden brown and cooked through, about 3 to 6 minutes. Transfer to a plate lined with paper towels. Enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18124974124483235

Savory Beignets are definitely better than the sweet kind and you can’t convince me otherwise. These Sausage Gravy Beignets are here just in time for Fat Tuesday.

Beignets:
1 1/2 cups warm water
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast
2 large eggs, room temperature
1 cup evaporated milk
7 cups all-purpose flour
1 1/2 teaspoons salt
5 tablespoons unsalted butter, room temperature
Vegetable oil, for frying
Sausage Gravy:
1 pound breakfast sausage
2 tablespoons unsalted butter
1/3 cup all-purpose flour
3 1/2 cups whole milk
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
Couple dashes hot sauce
Sliced scallions, for garnish

In a measuring cup, combine the water, sugar and yeast. Set aside until foamy, about 10 minutes.

In the bowl of a stand mixer, whisk together the eggs and evaporated milk. Add 3 1/2 cups flour and mix with the dough hook until smooth. Add the remaining 3 1/2 cups flour, salt and butter and mix on medium speed until smooth and elastic. The dough will be sticky. Cover with plastic wrap and chill for at least 2 hours or overnight.

For the gravy, heat a large skillet over medium heat. Once hot, add the sausage and break it up with a wooden spoon. Cook until browned and crispy, about 8 to 10 minutes. Add the butter and once melted stir in the flour. Slowly stir in the milk and season with seasoned salt, black pepper and hot sauce and cook over low heat until thickened. Keep warm.

Fill a large pot halfway with oil and heat to 370°F.

Once ready to fry, transfer the chilled dough to a well-floured work surface. Roll out the dough to 1/4-inch thick and then cut into 2 1/2 inch squares.

Carefully lower a few beignets at a time into the hot oil and fry until golden brown on both sides, about 1 1/2 to 2 minutes per side. Transfer to a baking sheet lined with paper towels and continue frying the rest.

To serve, place beignets on a plate and top with the gravy. Garnish with scallions and enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18102939139882390

These Gruyère, Ham and Brie Baked Potatoes would make a delicious side for a romantic steak dinner this weekend. Hint hint.

View Instagram post by jonjon33

Open post by jonjon33 with ID 17940136398136329

Whether you’re looking to make a sweet treat for your sweet treat or just treat yourself this week, this butterscotch cake for two is just the right amount of love. Grab the recipe from my site!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18101211541892255

Second recipe for the same filling from yesterday. These savory buffalo chicken danish are amazing! Grab the recipe on my site!

View Instagram post by jonjon33

Open post by jonjon33 with ID 17868655389550878

Today on the blog, one filling, two different ways. The first are these Crispy Buffalo Chicken Balls. The perfect appetizer/snack for this weekend. Grab the recipe on my site!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18071143583169027

Cook Dinner With Us: Chili Cheese Dog Hotdish.

View Instagram post by jonjon33

Open post by jonjon33 with ID 17953481124074289

#ad Come with me to @staterbros to pick up a few things for the Big Game. Their carne asada is top tier, which is perfect for carne asada fries—the ultimate game day snack. I also love their fresh cut fruit trays, and don’t forget to check out their bakery for a variety of football themed cupcakes, sweets and cookies. You’ll find everything you need there for hosting the best game day party! #staterbrospartner

View Instagram post by jonjon33

Open post by jonjon33 with ID 17909225691336809

Cute little Boysenberry Hand Pies for this week’s cake stand treat. But really it can be any jam you like. Don’t let me have blow-dried my hair for nothing. Give it a watch!

2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons Kosher salt
1 cup very cold unsalted butter, diced
1/2 cup ice cold water
1 large egg, beaten
1 cup boysenberry jam, or your favorite
2 tablespoons raw cane sugar

In a large bowl, whisk together the flour, sugar and salt. Add the butter and work with your fingers or a pastry blender until it resembles coarse crumbs. Add the ice water and mix until the dough roughly comes together.

Transfer to a lightly floured work surface and knead a few times to really bring it together. Cut in half and wrap each half in plastic wrap. Chill for at least 1 hour or overnight. Can also be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

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

Working with one dough disc at a time, roll out onto a lightly floured surface to about 1/4-inch thick. Use a 4-inch round cutter punch out circles. Place on the prepared baking sheet. Brush the edges with egg wash and add about 1 tablespoon of filling onto the center of each.

Roll out the second dough disc and cut out circles as well. Place over the top of the filling and use a fork to crimp and seal the edges. Use a paring knife to poke a hole in the center of each to allow steam to escape. Brush with egg wash and sprinkle with cane sugar.

Bake until deep golden brown and puffed up, about 18 to 22 minutes. Remove from the oven and allow to cool before serving. Enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18376482937084008

In honor of Super Bowl coming up, our Cook Dinner With Us LIVE this week (Wednesday 6pm PST) will be this Chili Cheese Dog Tater Tot Hot Dish. Grab the recipe on my site!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18084513725516133

Grab the full written recipe for this Cheesy Beef Enchilada Dip on my site!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18163754191405326

Bang Bang Chicken Wings, recipe below.

Wings:
2 pounds chicken wings, separated
Kosher salt and coarse black pepper
1 1/2 teaspoons granulated onion, divided
1 1/2 teaspoon granulated garlic, divided
2 teaspoons Sriracha
2 cups buttermilk
1 1/2 cups cornstarch
Sauce:
1/2 cup mayo
1/4 cup Thai sweet chili sauce
3 tablespoons Sriracha
Thin-sliced scallions, for garish

In a large bowl, combine the wings, a large pinch of salt and pepper, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, sriracha and the buttermilk. Cover with plastic wrap and chill for at least 1 hour but the longer the better.

In a shallow dish, whisk together the cornstarch, pinch of salt and pepper, and the remaining 1/2 teaspoon granulated onion and 1/2 teaspoon granulated garlic.

Remove the chicken wings from the marinade, one at a time, and dredge in the cornstarch mixture making sure to pat them firmly so it sticks. Shake off excess and place in a greased air fryer in an even layer. Spray the wings with cooking spray and air fry at 400°F for 15 minutes. Flip over and continue to cook for another 10 to 12 minutes or until crispy and cooked through.

In a bowl, whisk together the mayo, sweet chili sauce and sriracha. Add the wings and toss to fully coat. Garnish with scallions and enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18093014773986580

Got a fun little retro video camera for Christmas so I’m trying to create some nice memories for Theodore when he gets older. Pasadena, CA // January 2026

View Instagram post by jonjon33

Open post by jonjon33 with ID 18125177098556238

On the site today, these Concha Scones. They’re the perfect weekend bake, great with your morning cup of coffee or tea. Grab the recipe on my site!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18053267255421066

Had some ripe bananas lying around and thought a banana coffee cake would be delicious. And it was. The perfect weekly cake stand treat.

Streusel:
3/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon Kosher salt
4 tablespoons unsalted butter, melted
1/2 cup rolled oats
1/2 cup chopped nuts
Cake:
2 large very ripe bananas
1 large egg, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher salt

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper and grease lightly with baking spray. Set aside.

For the streusel, in a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt. Add in the melted butter and work with your fingers until it resembles coarse crumbs. Stir in the oats and nuts and chill until ready to use.

For the cake batter, in a large bowl, mash the bananas until smooth. Stir in the egg, brown sugar, granulated sugar, oil, buttermilk and vanilla until well combined. Add the flour, baking powder and salt and stir until evenly incorporated. Transfer the batter to the prepared baking pan and smooth out evenly. Top with the streusel and press down gently.

Bake until the center has set and a toothpick inserted in the middle comes out clean, about 35 to 40 minutes. Remove from the oven and allow to cool completely before slicing and serving. Enjoy!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18338043889215879

Cook Dinner With Us: Easy Ground Beef Sesame Noodles.

View Instagram post by jonjon33

Open post by jonjon33 with ID 18056308295359521

These broccoli, cheddar and ham pot pies are the perfect weeknight meal. Super comfy super cozy super yummy. Grab the recipe on my site!

View Instagram post by jonjon33

Open post by jonjon33 with ID 18113700295628432

In honor of @sumocitrus season, I’m resharing these incredibly delicious Sumo Citrus® Shortbread Bars. They’re the perfect winter treat and a great way to use up all that #SumoCitrus.

Crust:
1 ¾ cup all-purpose flour
½ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 teaspoons fresh Sumo Citrus® zest
1 cup (2 sticks) unsalted butter, cold and diced
Filling:
1 ½ cups granulated sugar
2 teaspoons fresh Sumo Citrus® zest
6 tablespoons all-purpose flour
¼ teaspoon salt
6 large eggs
1 teaspoon vanilla
¾ cup fresh squeezed Sumo Citrus® juice
¼ cup fresh lemon juice
Powdered sugar, for serving

Preheat oven to 350°F. Grease and line a 9x13 baking pan with parchment paper and set aside.

For the crust, in a food processor, add the flour, sugar, cornstarch, salt, cinnamon and zest and pulse a few times to combine. Add the butter and pulse until the dough roughly comes together. Dump out into the prepared pan and press down into an even layer. Bake until lightly golden brown, about 20 to 25 minutes.

For the filling, in a large bowl, combine the sugar and zest. Use your fingers to rub the zest into the sugar to bring out the flavor. Stir in the flour and salt. Add the eggs, vanilla, Sumo Citrus and lemon juice and stir until well combined.

Pour into the pre-baked crust and return to the oven. Bake until almost fully set in the center, about 18 to 20 minutes. Remove from the oven and allow to cool for at least 2 hours. Remove from the oven, dust the top completely with powdered sugar and then slice and serve. Enjoy!

Follow on Instagram

As featured in