The Life Jolie logo
menu icon
subscribe
search icon

7 Layer Taco Salad Recipe

7 Layer Taco Salad Recipe

· 17 Comments

This 7 layer taco salad recipe is so easy to make for parties. Full of 7 different layers of delicious Mexican-inspired flavors, you can top it with chicken for a healthy main dish or serve it on its own as a great side dish to pass around. Ready in just 20 minutes!

A side view of a clear glass trifle dish with a layered taco salad with the dressing and salsa in jars on the side.
[feast_advanced_jump_to]

Why You'll Love This Layered Taco Salad Recipe:

I'm certainly no expert in Mexican cuisine. And I won't try to tell you that any of these types of recipes that I create are authentic. But, I still enjoy creating meals that highlight the amazing flavors that you typically find in Mexican food.

I thought this layered taco salad recipe would be a fun and lighter twist on a 7 layer dip. It's perfect to throw together and bring to a picnic or get-together and has flavors that everyone loves!

I’ll admit, this was pretty darn hard to photograph, and even harder not to eat while I was taking the photos. My window kept casting a reflection on my giant trifle dish. But I plowed through and promptly went to town on a massive bowl of this salad, and then proceeded to spend the rest of the week enjoying it for lunch with chicken on top.

In the interest of keeping things simple and tasty, I made a taco salad dressing with ranch and taco seasoning. It was quick and easy and added a great creaminess! I also threw a dollop of salsa on top. You know, for good measure. Here are a few more reasons why I can't get enough of this layered taco salad:

  • Great for weekly meal prep
  • Full of spicy, Mexican-inspired flavors
  • Made with simple ingredients
  • Perfect for parties or to keep on hand at home
  • No cooking or baking necessary!
A close up imae of the top of a layered salad with green onions, olives and blue crumbled tortilla chips.

Ingredient Information And Substitutions

  • Lettuce: Save yourself the time and hassle and buy a bag of the pre-washed stuff. All that's left to do is open the bag and dump it into your serving dish!
  • Black Beans: Again, to make things as easy as possible, I'm using canned black beans. Make sure to drain and rinse before using.
  • Corn: I went with frozen corn that I thawed and drained. You could also use canned, just drain it well.
  • Tomatoes: Roma or plum tomatoes are my favorites! Cherry or grape could work too as long as you halve them first.
  • Cheddar Cheese: It wouldn't be a taco-inspired recipe without some cheddar cheese. Pepper Jack (for a bit of a kick) or Monterey Jack are good substitutions.
  • Sliced Olives: Now, I know you don't usually find olives in tacos, but hear me out: they are so tasty in this 7 layer taco salad!
  • Green Onions: Also not usually seen in tacos, but I prefer the mild taste of scallions for this over red or yellow onions.
  • Tortilla Chips: To add a nice crunch! You can choose any tortilla or corn chip you want and then simply crush them. For the photos I added pop of color with blue corn chips.
  • Homemade Dressing: A simple combination of ranch dressing and taco seasoning is all you'll need to elevate your seven layer taco salad recipe.
An overhead image of all the labeled ingredients in this recipe.

How To Make 7 Layer Taco Salad

Step 1: Start with the lettuce and beans.

Grab a large serving dish (I like a giant trifle dish) and start adding the lettuce. Place it evenly around the perimeter of the bowl, then fill in the middle. Now, do the same with the black beans.

A glass trifle dish with a layer of lettuce on the bottom.
Black beans added onto the lettuce layer in the trifle dish.

Step 2: Add the corn and tomatoes.

Next is corn. Add the tomatoes on top for the next layer.

A layer of corn added on tops of the black beans in the trifle dish.
A layer of tomatoes added on top of the corn layer in the clear trifle dish.

Step 3: Add the remaining toppings.

Then the cheddar cheese. Top the cheese with olives, scallions, and tortilla chips.

The cheese layer added to the top of the bowl.
olives, tortilla chips and chopped green onions added to the top of the salad.

Step 4: Make the dressing.

Place the ranch in a small bowl, add the taco seasoning, and stir to combine. You could also make the dressing in a glass mason jar to make mixing and storing easier. Serve alongside the salad and devour!

Taco ranch dressing in a jar with a spoon ion it and the salad behind it.

Frequently Asked Questions

Can I use different ingredients?

Totally! Switch them out as you’d like. Just be aware that things with a lot of liquid won’t last as long and may not layer well. Other delicious taco salad toppings could include bell peppers, guacamole, refried beans, sour cream, or even jalapeños for a spicy kick. Try my Roasted Corn Salsa instead of regular corn too!

Can I make layered taco salad ahead of time?

Yes! In fact, this also makes an awesome meal prep. That’s exactly why I serve the dressing on the side, and I’d probably add the chips just before serving to preserve the crispy texture.

How do you serve a layered salad?

I like to serve it in a deep, clear bowl with straight sides — my favorite taco salad bowl is my trifle bowl. And when you actually serve it, be sure to dig the utensils deep, all the way to the bottom, to get some of all the delicious flavors!

How long does this seven layer taco salad last?

My layered taco salad recipe will keep for around 4 days covered in the refrigerator.

A close up image of the side of the trifle dish showing all the layers in the salad.

Tips For Making Layer Fiesta Taco Salad

  • For each layer, begin by placing it around the perimeter of the bowl to define each section, and then fill the middle with the rest. This will allow you to get that pretty layered look that wows everyone!
  • Remove the seeds from the tomatoes to make sure there’s less liquid. I also use Roma (or plum) tomatoes as they have less liquid and seeds in them.
  • This layered taco salad recipe makes a very large amount, so it's perfect to feed a crowd. But you can always cut it down if need be.
  • If you're looking to make this into less of a side dish and more of a full meal, it tastes fantastic with chicken over it. Try my Easiest Slow Cooker Taco Meat EVER — it's SO good!
  • Ingredients to prep ahead: To get ahead, thaw and drain the corn, rinse and drain the black beans, and remove the seeds from the tomatoes and chop. You can also prep the tortilla chips by placing them in a Ziploc bag and then crushing with a rolling pin.
  • Leftovers and storage: As mentioned, this Mexican layered salad will keep for about 4 days in the fridge. Make sure to place it in an airtight container or cover tightly in plastic wrap for the best results. Keep any extra dressing covered (or in a jar) in the fridge too.

What To Serve With Taco Layer Salad Recipe

Layered taco salad makes for a wonderful lunch or dinner on its own, or you can top it with your favorite protein for a more substantial meal. You can also pair it with one of these recipes to round out and complete this dish:

Other Mexican-Inspired Recipes To Try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A side view of a clear glass trifle dish with a layered taco salad with the dressing and salsa in jars on the side.

7 Layer Taco Salad Recipe

Jessy Freimann
This 7 layer taco salad recipe is so easy to make for parties. Full of 7 different layers of delicious Mexican-inspired flavors, you can top it with chicken for a healthy main dish or serve it on its own as a great side dish to pass around. Ready in just 20 minutes!
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Mexican
Servings 8 servings
Calories 244 kcal

Equipment

Ingredients
  

Taco Salad:

  • 5 ounces pre-washed lettuce, chopped
  • 2 15 ounce ounce cans black beans, rinsed and well drained
  • 16 ounces frozen corn, thawed and well drained
  • 6 medium Roma tomatoes, seeded and cut to a large dice
  • 2 cups shredded cheddar cheese
  • 2 2.25 ounce cans sliced black olives
  • 2 scallions, chopped
  • ½ cup crumbled tortilla chips,

Taco Ranch Dressing:

  • 1 cup ranch dressing
  • 2 Tablespoons taco seasoning

Instructions
 

Taco salad:

  • In a deep, clear glass bowl, start by placing the lettuce. For each layer, begin by placing it around the perimeter of the bowl to define each layer and then fill the middle with the rest.
  • The second layer is the black beans and the third is the corn.
  • After the corn, add a layer of tomatoes and top it with a layer of cheddar cheese.
  • Finally, sprinkle on the olives, scallions and crumbled tortilla chips if you're craving some crunch.

Taco Ranch dressing

  • Mix the ranch dressing and taco seasoning until fully combined.
  • Serve on the side of or drizzle over the salad.

Video

Notes

  • For each layer, begin by placing it around the perimeter of the bowl to define each section, and then fill the middle with the rest. This will allow you to get that pretty layered look that wows everyone!
  • Remove the seeds from the tomatoes to make sure there’s less liquid. I also use Roma (or plum) tomatoes as they have less liquid and seeds in them.
  • This layered taco salad recipe makes a very large amount, so it's perfect to feed a crowd. But you can always cut it down if need be.
  • If you're looking to make this into less of a side dish and more of a full meal, it tastes fantastic with chicken over it. Try my Easiest Slow Cooker Taco Meat EVER — it's SO good!
  • Ingredients to prep ahead: To get ahead, thaw and drain the corn, rinse and drain the black beans, and remove the seeds from the tomatoes and chop. You can also prep the tortilla chips by placing them in a Ziploc bag and then crushing with a rolling pin.
  • Leftovers and storage: As mentioned, this Mexican layered salad will keep for about 4 days in the fridge. Make sure to place it in an airtight container or cover tightly in plastic wrap for the best results. Keep any extra dressing covered (or in a jar) in the fridge too.

Nutrition

Serving: 1servingCalories: 244kcalCarbohydrates: 18gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 499mgPotassium: 323mgFiber: 2gSugar: 3gVitamin A: 548IUVitamin C: 11mgCalcium: 135mgIron: 1mg
Tried this recipe?Let us know how it was!

How To Melt Chocolate Chips In The Microwave

· 61 Comments

Melting chocolate can be tricky, but it doesn't have to be! I'm going to show how to melt chocolate chips in the microwave without all the hassle of using a double boiler. All it takes is 3 minutes!

A glass bowl of melted chocolate with a spatula dripping some back into the bowl.
[feast_advanced_jump_to]

Why You've Got To Try Melting Chocolate Chips in the Microwave:

If there's one thing I've learned in my years of developing my cooking skills, it's that chocolate can be a temperamental little beast. Sure, it's one thing to grab a chocolate bar and eat it. It's quite another trying to melt it. Raise your hand if you've had that moment where you try to have perfectly smooth, melted chocolate, only to end up with a tacky, clay-like consistency.

*raises both hands furiously in the air*

Here's the thing about chocolate. When you add heat, you have to do so very slowly to get that melty texture. This is called "tempering" which means keeping the chocolate within a certain temperature to ensure smooth and even melting. There are a variety of ways to do it, most commonly involving a double boiler and often a thermometer. But I think you're all here because, much like me, you enjoy a more no-frills, keep-it-simple style of cooking. None of us have the room or time for such hassle and equipment.

That's why I'm going to teach you how to melt chocolate chips using your microwave instead. Here are a few more reasons why this method is so much better than a double-boiler:

  • No special equipment needed
  • Minimal set up
  • Ready in just 3 minutes
  • Perfectly melted chocolate every time
  • Can be used for chocolate chunks too

Ingredient And Equipment Information

  • Chocolate Chips- Whenever I need to melt chocolate, I typically use chocolate chips. Remember that you can use this method with chopped-up chocolate, too. I just prefer to use chocolate chips because ain't nobody got time for that! Just don't put in a whole chocolate bar and expect good results- the smaller pieces melt quicker and more evenly.
  • Microwave-Safe Bowl- This is key! I encourage you to go with a bowl that's a bit bigger than you think you need so you can stir without having to worry about any of the chocolate spilling out.
  • Silicone Spatula- I like to use a mini silicone spatula (unless I'm melting a large amount of chocolate, then I use a larger spatula). I chose a spatula over a spoon or whisk because it allows you to scrape the sides and get every chocolate chip integrated.
Chocolate chips in a glass bowl.

How To Melt Chocolate Chips In The Microwave

Step 1: Add the chocolate to the microwave-safe bowl.

Pour the chocolate chips into your bowl of choice.

Chocolate chips in a glass bowl that have been nuked for 30 seconds and are barely starting to melt.

Step 2: Microwave in 30-second intervals, stir, repeat.

Nuke the chips for 30 seconds, remove from the microwave, stir with your spatula, and place the bowl back in the microwave. Let it go for another 30 seconds, remove the bowl, and stir again.

Halfway melted chocolate chips in a lass bowl.

Step 3: Microwave in 10-second intervals until chocolate morsels melt completely.

Place the bowl back in the microwave and heat for 10 seconds, remove, and stir again. Repeat this process — remember to stir in between each session! — until the chocolate is fully melted and smooth.

Mostly melted chocolate in a glass bowl with a few chunks still in it.

Frequently Asked Questions

Is it better to melt chocolate chips on the stove or microwave?

In my opinion, the best way to melt chocolate chips is in the microwave! Not only do you not have to worry about breaking out your double-boiler (if you even have one!), but it's easier to control the heat level and prevent burning. I have found that melting chocolate chips on the stovetop can be super tricky if you've never done it before. Using your microwave has a much easier learning curve.

Do you add oil to chocolate chips when melting?

It's really more of an aesthetic thing. If you want to make a dip for strawberries, bananas, or another type of fruit, you can add a tablespoon or so of coconut oil. It will help the chocolate melt more smoothly and give it a glossy finish. Otherwise, you can skip it!

How to melt chocolate chips without clumping?

Sometimes chocolate morsels melt unevenly and you need to give them a bit of help along the way. The key is to stir in between each microwave session! Each time they get out of the microwave, they will be a bit clumpy, specifically at the beginning. But keep giving them a stir as you go.

Chocolate that is almost completely melted in a glass bowl.

Tips For Melting Chocolate Chips In Microwave

  • If your chocolate develops a clay-like consistency, it means it's seized and you won't get that lovely melted texture you're looking for. Don't throw it away — you can blend it into a batter for baking instead! But for melted chocolate, you'll need to begin again with different chocolate.
  • Make sure your bowl and spatula are dry before getting started. Even the tiniest bit of moisture will cause your chocolate to seize.
  • The amount of 10-second increments you'll need to fully melt the chocolate will vary based on how much chocolate you're using and your microwave. Keep a close eye on it and give it a good stir each time.
  • The most important thing to keep in mind when melting chocolate is to be patient and gentle. It's better to heat it slowly than to rush and risk causing it to seize or burning it.
  • Ingredients to prep ahead- You don't need to prep much — simply put the chocolate chips in the bowl and you're in business.
  • Leftovers and storage- You'll want to use your melted chocolate immediately as it will harden after a few minutes. But hey... when melting chocolate chips is this easy, you don't have to worry about making a bunch in advance!

Recipes That Use Melted Chocolate

There are a ton of possibilities! You can use melted chocolate in cookies, chocolate-dipped fruit, chocolate mousse, homemade candy... the list could go on and on! If you're short on inspiration, here are a few recipes to get you started:

Other Kitchen How-Tos To Try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A glass bowl of melted chocolate with a spatula dripping some back into the bowl.

How to Melt Chocolate Chips In The Microwave

Jessy Freimann
Melting chocolate can be tricky, but it doesn't have to be! I'm going to show how to melt chocolate chips in the microwave without all the hassle of using a double boiler. All it takes is 3 minutes!
4.72 from 25 votes
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Course Prep
Cuisine American
Servings 2 servings
Calories 450 kcal

Equipment

Ingredients
  

  • 1 cup Chocolate chips

Instructions
 

  • Place the chocolate chips in a microwave-safe bowl.
  • Put the bowl of chocolate chips into the microwave and nuke them for 30 second on high power.
  • Remove the bowl from the microwave and stir the chocolate.
  • Place the bowl back into the microwave and nuke it for another 30 seconds on high power.
  • Remove the bowl again and stir the chocolate again.
  • After this, keep microwaving the chocolate chips on high power for 10 second increments, stirring in between every time until the chocolate is smooth and fully melted. Use immediately.

Video

Notes

  • If your chocolate develops a clay-like consistency, it means it's seized and you won't get that lovely melted texture you're looking for. Don't throw it away — you can blend it into a batter for baking instead! But for melted chocolate, you'll need to begin again with different chocolate.
  • Make sure your bowl and spatula are dry before getting started. Even the tiniest bit of moisture will cause your chocolate to seize.
  • The amount of 10-second increments you'll need to fully melt the chocolate will vary based on how much chocolate you're using and your microwave. Keep a close eye on it and give it a good stir each time.
  • The most important thing to keep in mind when melting chocolate is to be patient and gentle. It's better to heat it slowly than to rush and risk causing it to seize or burning it.
  • Ingredients to prep ahead- You don't need to prep much — simply put the chocolate chips in the bowl and you're in business.
  • Leftovers and storage- You'll want to use your melted chocolate immediately as it will harden after a few minutes. But hey... when melting chocolate chips is this easy, you don't have to worry about making a bunch in advance!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 58gFat: 26gSaturated Fat: 16gPotassium: 257mgSugar: 51gCalcium: 64mg
Tried this recipe?Let us know how it was!

Roasted Beet Salad with Feta and Dill

· 36 Comments

Try this roasted beet salad with feta and dill! It's such an easy recipe and is a great alternative to the usual dinner sides. Served cold with a citrus and olive oil dressing, it's a healthy and fresh option for any season. Once you roast the beets, it's ready in minutes!

Beet salad with feta in a blue and white bowl with a white napkin, lemons and dill behind it.
[feast_advanced_jump_to]

Why You'll Love Beet And Feta Salad:

Full disclosure: I've never been much of a fan of beets (what a way to start a post about a beet salad, right?!). I don't have a huge sweet tooth and I know their earthy flavor can be divisive. Interestingly, if they're part of a salad, I tend to leave them in because I'm ok with a bit of that earthy flavor seeping into my dressing. Weirdo.

All that to say, this beets salad is delicious, and I'll happily eat them in this form. I roast beets and cut them up, then add some really thinly sliced red onions for crunch and flavor. Feta cheese was obviously a must! I opted for olive oil and lemon juice for brightness and couldn't resist chopping some fresh dill and throwing it in because I can never seem to get enough dill in my life.

The result was a crazy delicious and easy-to-make cold beet feta salad that can turn anyone into a beet believer! I love that it's:

  • Super easy to make
  • A fun update to salad
  • Earthy beets pair wonderfully with salty feta
  • Made with simple ingredients
A close up image of the corner of a bowl of beet and feta salad.

Ingredient Information And Substitutions

  • Beets: I used standard purple beets, but this is also delicious as a golden beet salad if that's what is available. You can often find pre-roasted beets in your produce section to save time, just make sure they are plain.
  • Red Onion: Slice these as thin as possible (with a mandolin or a very sharp knife). If the flavor of raw onions is too much for you, soak them in very cold water for 10-15 minutes and then drain really well before adding to the salad. This will take the edge off the flavor and mellow the onions out a bit.
  • Feta: Tangy, salty, crumbly feta pairs so well with beets! I prefer full-fat.
  • Fresh Dill: Don't leave the dill out! It will add such a fresh, lovely flavor to your roasted beet feta salad. If you can't get your hands on fresh dill, dried dill works too. You could also use parsley, basil, or even mint.
  • Lemon: Adds a touch of zingy citrus flavor.
  • Olive Oil: A must in all Mediterranean-inspired recipes!
  • Salt & Pepper: To taste.
An overhead image of the labeled ingredients.

How To Make Beet Feta Salad

Step 1: Prep the beets.

Peel the skins off the beets and cut into bite-sized pieces and place in a large bowl.

Cut roasted beets in a large glass bowl.

Step 2: Assemble the salad and dress.

Add the onions to the bowl and drizzle with olive oil and lemon juice and toss with dill. Chill in the fridge until you're ready to serve.

Onions, dill, oil and lemon juice added to the bowl of beets.
Salad ingredients having been tossed together.

Step 3: Top with feta.

When you're ready to serve, place into the serving bowl and top with feta cheese. Enjoy!

Salad in serving bowl with feta on top of it.

Frequently Asked Questions

How do you roast beets?

Roasting the beets is a breeze! Wash them well, remove the top and bottom, drizzle with a little EVOO, and wrap tightly in foil before popping them into the oven. Roast at 400 degrees for around an hour (or more if needed). Cool and peel.

How do you peel beets?

Once roasted, it's super easy to peel the beets using your hands or a knife. The skim comes off really nicely.

Can I make beet salad with feta in advance?

Yes — the flavor only gets better. The important thing is to add the cheese right before serving so that it doesn't turn purple.

How long does beet and feta salad last?

Beet feta salad will keep for to 4 days covered in the refrigerator.

An overhead image of beet salad topped with feta cheese with lemons, dill, onion and a white napkin around it.

Tips For Making Roasted Beet And Feta Salad

  • Wash your beets well before roasting! Root veggies are always dirtier.
  • When handling the beets, I highly recommend using gloves if you don't want to end up with pink hands.
  • I'd encourage you to hold off on adding the feta cheese until just before serving. If you do it earlier, it'll still taste the same, but the beet juices will turn the feta purple, so you won't get the pretty contrast of the white against the purple beets.
  • Don't throw those beet greens away. Once well washed, they're tasty sautéed with olive oil, garlic, salt, and pepper.
  • Serve this at any dinner party or as a tasty alternative option to the usual suspects on any holiday table!
  • Ingredients to prep ahead: You can clean, roast, chill and cut the beets as well as slice the onions, and wash the fresh dill.
  • Leftovers and storage: Store your salad in an airtight container in the fridge. As mentioned, it will keep for up to 4 days when properly stored.
A super close up image of beet and feta salad with red onion and dill.

What To Serve With Beetroot And Feta Salad

Beet and feta salad works well with so many different main dishes! If you're short on inspiration, try it with:

Other Salad Recipes To Try

Hosting Thanksgiving?

Discover the secret to hosting Thanksgiving without all the stress! Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

An overhead image of beet salad topped with feta cheese with lemons, dill, onion and a white napkin around it.

Roasted Beet Salad with Feta and Dill

Jessy Freimann
Try this roasted beet salad with feta and dill! It's such an easy recipe and is a great alternative to the usual dinner sides. Served cold with a citrus and olive oil dressing, it's a healthy and fresh option for any season. Once you roast the beets, it's ready in minutes!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 43 kcal

Equipment

Ingredients
  

  • 7-8 whole medium-large beets, cleaned well with stems and bottoms cut off and roasted
  • 2 Tablespoons Olive oil
  • 3 Tablespoons lemon juice juice of 1 large lemon
  • ½ cup thinly sliced red onion, (around ⅓ of a medium red onion)
  • 2 Tablespoons chopped Fresh dill, (or 1 teaspoon dried dill)
  • 1 teaspoon Kosher salt
  • ¼ teaspoon Ground black pepper
  • ⅓ cup Crumbled Feta cheese

Instructions
 

  • Prep the beets by peeling off the skins and cut into bite-size wedges.
  • Drizzle with a little oil and the juice of 1 lemon and toss with onion, dill, salt and pepper to taste.
  • Refrigerate until ready to serve. Just before serving, top with crumbled Feta cheese to taste. Serve immediately.

Video

Notes

  • Wash your beets well before roasting! Root veggies are always dirtier.
  • When handling the beets, I highly recommend using gloves if you don't want to end up with pink hands.
  • How to roast beets: Remove the top and bottom, drizzle with a little EVOO, and wrap tightly in foil before popping them into the oven. Roast at 400 degrees for around an hour (or more if needed). Cool and peel.
  • I'd encourage you to hold off on adding the feta cheese until just before serving. If you do it earlier, it'll still taste the same, but the beet juices will turn the feta purple, so you won't get the pretty contrast of the white against the purple beets.
  • Don't throw those beet greens away. Once well washed, they're tasty sautéed with olive oil, garlic, salt, and pepper.
  • Serve this at any dinner party or as a tasty alternative option to the usual suspects on any holiday table!
  • Ingredients to prep ahead: You can clean, roast, chill and cut the beets as well as slice the onions, and wash the fresh dill.
  • Leftovers and storage: Store your salad in an airtight container in the fridge. As mentioned, it will keep for up to 4 days when properly stored.

Nutrition

Serving: 1servingCalories: 43kcalCarbohydrates: 1gProtein: 0.04gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 388mgPotassium: 9mgFiber: 0.05gSugar: 0.2gVitamin A: 1IUVitamin C: 3mgCalcium: 1mgIron: 0.05mg
Tried this recipe?Let us know how it was!

Easy Homemade Sandwich Bread Recipe

· 13 Comments

Baking bread doesn't have to be intimidating, and this easy homemade sandwich bread recipe is proof. Ready in a little over an hour, you just might consider it the world's fastest bread recipe! You'll never want store-bought again.

A straight on image of a loaf of bread with a slice cut off exposing the inside of the bread.
[feast_advanced_jump_to]

Why You'll Love This Sandwich Bread

Confession time: I've always been super intimidated by cooking with yeast. I pretty much avoid it at all costs and get super nervous when a video client sends a yeast bread recipe. Although they always seem to turn out fine, the anxiety is there.

So when my friend Rebecca from Food with Family released her second cookbook, Ready, Set, Dough!: Beginner Breads for All Occasions, I knew I had to finally face my fears and make some white sandwich bread.

Spoiler alert: It came out sooooo good! I'm thrilled to be able to share her killer recipe for this seriously easy bread from her book. It comes together so quickly and easily — even for a bread novice like me! Here are a few other reasons why I love it:

  • Baked in 40 minutes
  • It has that classic sandwich bread taste and texture
  • Made with super simple ingredients
  • No preservatives, artificial flavors, or any other nasties
  • Perfect for sandwiches, toast, and more!
Three slices of sandwich bread shingled next to each other with the rest of the loaf behind it.

Ingredient Information And Substitutions

  • All-Purpose Flour: All-purpose flour is the go-to for this instead of bread flour — I always have some on hand, and it works great for this recipe.
  • Instant Yeast: To make the bread rise. For this recipe, instant because it works a lot more quickly than active dry yeast.
  • Granulated Sugar: Don't worry, this sandwich bread isn't sweet. You need the sugar to activate the yeast — plus it helps the crust turn golden brown as it bakes!
  • Kosher Salt: You can substitute this with regular table salt, but you'll have to reduce the amount to 1 ½ teaspoons in that case.
  • Warm Water: Also activates the yeast. You don't need boiling water — really warm tap water is just fine.
  • Olive Oil: For better texture, flavor, and color.
An overhead image of the labeled bread ingredients.

How To Make Sandwich Bread

Step 1: Create the dough.

Add the flour, yeast, sugar, salt, water, and 2 tablespoons of olive oil to the bowl of a stand mixer. Stir with a sturdy spatula or wooden spoon until a wet, shaggy dough forms.

Dough ingredients in the bowl of the stand mixer.
Dough ingredients combined into a shaggy dough in the bowl of the stand mixer.

Step 2: Knead and let it rise.

Add the dough hook attachment to your mixer and knead for about 4 minutes, or until it comes together. Use your hands to form it into a smooth ball in the bowl.

Cover the bowl with a clean towel. Allow the dough to rise for 15 minutes. If you place it in a warm spot, it will rise better!

The dough in a smooth ball after kneading in the bowl of the stand mixer.

Step 3: Divide and place the dough in the loaf pans.

When it's done rising, divide the dough in half and shape each piece into a tight ball. Place each ball into the ungreased loaf pans and drizzle the remaining olive oil on top. Use a sharp knife to slash the top of each loaf.

Half of the bread dough shaped into a tight ball.
The dough shaped and divided between loaf pans with slashes on the top and olive oil poured over the top of each loaf.

Step 4: Bake.

Place the loaf pans in your cold oven — don't preheat, this is key! — on the middle rack with a pan of hot tap water on the rack below it. Set the oven to 400 degrees F and bake for 40 minutes.

Let your white bread loaves cool completely on a cooling rack and enjoy!

Loaf pans in the unheated oven with a pan of hot water below it.
Baked loaves of bread cooling on a rack.

Frequently Asked Questions

Can I make bread with all-purpose flour?

For this particular sandwich bread recipe, yes!

Do I need a bread machine to make this?

No, none of the recipes in the book call for a bread maker.

What kind of yeast do I use?

I use instant yeast for this recipe, so no need to mix it with water to activate it first. You do need to add warm water to the bread dough, but as it's instant, it doesn't need extra time to proof.

What if the dough is still sticky after kneading for 4 minutes?

There are a variety of factors that could play into this, but the bottom line is to add a tablespoon or two of flour and let it knead a bit longer.

How do I prevent a soggy bottom?

You can keep the bottom of your sandwich bread from getting soggy by making sure to remove it from the loaf pan within a few minutes or removing from the oven. Then, allow it to cool completely on a wire rack.

How long does homemade white sandwich bread last?

This bread stays fresh for 3-4 days at room temperature.

Do I have to let it cool completely?

I'd strongly encourage you to because during the cooling process the glutens finish developing resulting in an overall better textured loaf.

Three pieces of bread shingled on each other with a generous slathering of butter on the front slice.

Tips For Making Easy Fast Bread

  • Make sure you use a super sturdy spoon when you first start mixing the ingredients together, it'll make getting the dough started so much easier.
  • You can always knead the dough by hand, but if you have a stand mixer with a dough hook, this will make it so much easier.
  • Use the dough hook attachment for kneading when the dough starts to look shaggy.
  • Kneading takes around 4 minutes. The dough will be ready to rise when it's a smooth ball. It should be tacky but not crazy sticky.
  • This particular sandwich bread has a really quick rise time. One thing that helps is by letting it rise in a warm place. I put my next to our fireplace.
  • Be sure that you don't preheat the oven. Part of what makes this bread come out so perfectly is that the preheating is part of the baking time.
  • Make sure you cool it completely before slicing unless you intend to eat the whole loaf right away. I know it's super tempting, but the cooling process allows the bread to set — Rebecca gets a little more in-depth about the science behind this in her book. Let it do its thing.
  • This white sandwich bread recipe will give you 2 loaves of bread.
  • Ingredients to prep ahead: Once you get going this recipe moves pretty quickly — that's why I call it a quick sandwich bread! As such, there isn't really much you can do to prep ahead except measure out all of the ingredients you'll need.
  • Leftovers and storage: As mentioned, this bread lasts for about 3-4 days. Do not store bread in the refrigerator, as it will get stale quicker. Store it at room temperature in a bag.
An overhead image of a stack of bread slices with butter on the top slice and other bread pieces and a blue adn white checked towel around it.

What To Serve With White Sandwich Bread

The better question would be... what not to serve with this sandwich bread?! I use it for everything from toast and sandwiches to garlic bread and croutons if it starts to go stale. Here are a few specific recipes to try:

Other Bread Recipes To Try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A straight on image of a loaf of bread with a slice cut off exposing the inside of the bread.

Easy Homemade Sandwich Bread Recipe

Jessy Freimann
Baking bread doesn't have to be intimidating and this easy homemade sandwich bread recipe is proof. Ready in a little over an hour, you just might consider it the world's fastest bread recipe! You'll never want store-bought again.
4.60 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Rise time 15 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 16 servings
Calories 205 kcal

Equipment

Ingredients
  

  • 6 cups all purpose flour
  • 2 Tablespoons instant yeast
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon kosher salt (or 1 ½ teaspoons table salt)
  • 2 cups warm water (get your tap water really hot and use that)
  • ¼ cup olive oil, divided

Instructions
 

  • Combine flour, yeast, sugar, salt, water and 2 Tablespoons of olive oil in the bowl of your stand mixer. Stir with a sturdy spatula until a wet dough forms (it will look shaggy).
  • Use the dough hook attachment to knead the dough until it comes together, about 4 minutes. Form it into a smooth ball.
  • Cover the bowl with a towel and allow the dough to rise for 15 minutes (placing the bowl in a warm spot will help this process).
  • Once the 15 minutes are up, divide the sough in half and shape each half into a tight ball.
  • Place each dough ball into the ungreased loaf pans and drizzle the other two tablespoons of olive oil over the top of them. Using a sharp knife, slash the tops of each loaf around ¼ inch deep.
  • Place the loaves in a cold oven on the middle rack and place a pan of hot tap water on the rack below it (I used one of my 9" x 13" pans filled about half way). Do not preheat the oven- this is important!
  • Set the oven to 400 degrees and bake for 40 minutes (this includes the preheating time once the loaves are in).
  • After the 40 minutes is up, remove the loaves from the oven and cool completely on a cooling rack.

Video

Notes

  • Make sure you use a super sturdy spoon when you first start mixing the ingredients together, it'll make getting the dough started so much easier.
  • You can always knead the dough by hand, but if you have a stand mixer with a dough hook, this will make it so much easier.
  • Use the dough hook attachment for kneading when the dough starts to look shaggy.
  • Kneading takes around 4 minutes. The dough will be ready to rise when it's a smooth ball. It should be tacky but not crazy sticky.
  • This particular sandwich bread has a really quick rise time. One thing that helps is by letting it rise in a warm place. I put my next to our fireplace.
  • Be sure that you don't preheat the oven. Part of what makes this bread come out so perfectly is that the preheating is part of the baking time.
  • Make sure you cool it completely before slicing unless you intend to eat the whole loaf right away. I know it's super tempting, but the cooling process allows the bread to set — Rebecca gets a little more in-depth about the science behind this in her book. Let it do its thing.
  • This white sandwich bread recipe will give you 2 loaves of bread.
  • Ingredients to prep ahead: Once you get going this recipe moves pretty quickly — that's why I call it a quick sandwich bread! As such, there isn't really much you can do to prep ahead except measure out all of the ingredients you'll need.
  • Leftovers and storage: As mentioned, this bread lasts for about 3-4 days. Do not store bread in the refrigerator, as it will get stale quicker. Store it at room temperature in a bag.

Nutrition

Serving: 1servingCalories: 205kcalCarbohydrates: 37gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 439mgPotassium: 55mgFiber: 1gSugar: 1gVitamin C: 0.001mgCalcium: 8mgIron: 2mg
Tried this recipe?Let us know how it was!

Oven Baked Italian Sausage with Tomato Sauce

· 4 Comments

This easy oven baked Italian sausage is a simple and delicious recipe that makes an awesome appetizer. You can throw it together in minutes and let the oven do the rest of the work — and can even double it for a crowd! Want it for a meal? Just serve over pasta!

A plate of Italian sausage in red sauce with the pan of it in the background next to bread and a striped napkin.
[feast_advanced_jump_to]

Why You'll Love Baked Italian Sausage:

It's always a good idea to have appetizer recipes up your sleeve that can be thrown together at the last minute. This Italian sausage with tomato sauce and bell peppers is one of those recipes. It's minimal work up front for you, and then the oven does the rest. It can easily be prepped in advance and doubled for a crowd. And the results are seriously delicious. You can think of this as a fun new take on sausage and peppers!

Not only is making Italian sausage in the oven crazy easy, but you can even add pasta to make it a meal! After I photographed it, I actually roasted a spaghetti squash and served this over it for lunches that week. Everyone who has tried it has loved this recipe, which is no surprise. Here are a few more reasons to try it:

  • Incredibly quick and easy to make
  • Full of Italian flavor
  • Perfect for weekly meal prep
  • Versatile — add extra veggies if you want!
  • Prepped in 10 minutes
An overhead image of a pan it sausage and peppers in sauce with a spoon in it and bread and a napkin around it.

Ingredient Information And Substitutions

  • Italian Sausage: You can use spicy or sweet sausage links. Cut them into thirds before you add them to the baking dish. Feel free to use poultry Italian sausage to lighten it up.
  • Crushed Tomatoes: Forms the base of your sauce. Opt for canned to make things easier!
  • Bell Pepper: You can use any color you'd like — I prefer red peppers for their sweet flavor.
  • White Wine: I like a dry white wine. And if you don't cook with alcohol, you can always substitute with the same amount of chicken broth.
  • Aromatics: I use both onion and garlic! They add so much flavor.
  • Seasonings: A simple combination of Italian seasoning, kosher salt, and crushed red pepper flakes is all you need.
  • Cooking Spray: So nothing sticks to the baking dish!
An overhead image of the labeled ingredients.

How To Cook Italian Sausage In The Oven

Step 1: Mix the tomato sauce ingredients.

Preheat your oven to 375 degrees F and grease an 11 x 7-inch baking dish with nonstick cooking spray.

Add the crushed tomatoes, wine, Italian seasoning, salt, and crushed red pepper flakes to a large bowl. Stir in the sliced bell pepper, onion, and garlic until well combined.

Sauce ingredients in a clear bowl.
Sauce mixed with veggies in a glass bowl.

Step 2: Add sausage and sauce to the pan.

Place the sausage pieces in the prepared baking dish and set aside. Spread the tomato sauce mixture over the sausage.

Sausage pieces in a white oval baking pan.
Sauce mixture spread over the sausage in the pan.

Step 4: Bake.

Place the baking dish uncovered in the oven and bake the Italian sausage for about 1 hour, or until the sausage reaches an internal temperature of 165 degrees F. Enjoy!

Pan of sauce and sausage in the oven ready to bake.

Frequently Asked Questions

Can I make this baked Italian sausage ahead of time?

Yes! You can assemble the ingredients in the baking dish and pop it in the oven just before serving. You can also assemble and transfer it to a slow cooker set to Warm to keep it warm and delicious for the party.

What kind of sausage can I use?

I always go with Italian sausage (turkey or chicken Italian sausage will make it a bit more heart-healthy). My personal preference is spicy, but if you aren't into spicy foods, then use sweet Italian sausage instead.

Can I use other veggies?

Yes, you can totally substitute other veggies for the same amount of peppers! Or, you can even add them in addition to the peppers. I love oven baked Italian sausage with mushrooms too.

How long to cook sausage in the oven?

I find the sausage pieces reach 165 degrees F in around an hour.

What goes well with baked Italian sausage?

I like to serve this as an appetizer with toothpicks and some crusty bread to sop up all the delicious sauce. You can also serve it over pasta or spaghetti squash for a satisfying dinner.

How long does oven baked Italian sausage last?

Around 3-4 days covered in the refrigerator.

A close up image of a chunk of Italian sausage in red sauce on a white plate with a toothpick sticking out of it.

Tips For Making Baked Italian Sausages

  • I prefer to cut my sausage links into thirds to make them more appropriate for an appetizer (and generally easier to eat). You can always keep them whole if serving as an entree. Just double-check the internal temp before serving to make sure they're cooked through, as smaller ones tend to cook a bit faster (the cook time may vary).
  • I like to whisk all the sauce ingredients together in a large bowl and then stir in the vegetables. It's so much easier than trying to mix in the baking dish.
  • Be sure to spray your baking dish down with olive oil cooking spray to avoid sticking.
  • You'll bake this uncovered so that the sauce thickens slightly as it cooks.
  • Ingredients to prep ahead: Cut the sausage, dice the onion, slice the bell pepper, and peel the garlic in advance to save some time.
  • Leftovers and storage: Store any leftover oven baked sausage and peppers in an airtight container in the fridge for the best results. It will keep for about 3-4 days. You can use your microwave or stovetop to reheat.
A close up image of a spoon of sausage and peppers in the baking pan full of it.

What To Serve With This Italian Sausage Bake

You can serve your oven baked sausage with toothpicks and crusty bread as an appetizer like I do, or you can cook up some pasta to make it a meal. And if you love spaghetti squash, I definitely recommend that you try that for a lighter twist! Here are some tasty sides:

Other Delicious Italian Sausage Recipes To Try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A close up image of a chunk of Italian sausage in red sauce on a white plate with a toothpick sticking out of it.

Oven Baked Italian Sausage with Tomato Sauce

Jessy Freimann
This easy oven baked Italian sausage is a simple and delicious recipe that makes an awesome appetizer. You can throw it together in minutes and let the oven do the rest of the work — and can even double it for a crowd! Want it for a meal? Just serve over pasta!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Appetizer, Main, Main Course, Main dish
Cuisine Italian
Servings 6 servings
Calories 11 kcal

Equipment

Ingredients
  

  • Cooking spray
  • 1 ¼ pounds Italian sausage links, cut into thirds, spicy or sweet
  • 28 ounces canned crushed tomatoes
  • ¼ cup dry white wine
  • ½ teaspoon Italian seasoning
  • ½ teaspoon Kosher salt
  • ¼ teaspoon crushed red pepper (or more if you prefer it spicy)
  • 1 cup bell pepper sliced thin (around 1 medium pepper)
  • ½ cup diced onion
  • 3 cloves garlic, minced

Instructions
 

  • Preheat the oven to 375 degrees and spray an 11" x 7" baking pan with cooking spray.
  • In a large bowl mix crushed tomatoes, wine, Italian seasoning, salt and crushed red pepper until well combined. Stir in peppers, onions and garlic until well combined.
  • Place sausage chunks into prepared pan and spread sauce evenly over the sausage.
  • Bake uncovered for 1 hour or until the sausage is cooked through to 165 degrees internal temperature. Serve immediately.

Video

Notes

  • I prefer to cut my sausage links into thirds to make them more appropriate for an appetizer (and generally easier to eat). You can always keep them whole if serving as an entree. Just double-check the internal temp before serving to make sure they're cooked through, as smaller ones tend to cook a bit faster (the cook time may vary).
  • I like to whisk all the sauce ingredients together in a large bowl and then stir in the vegetables. It's so much easier than trying to mix in the baking dish.
  • Be sure to spray your baking dish down with olive oil cooking spray to avoid sticking.
  • You'll bake this uncovered so that the sauce thickens slightly as it cooks.
  • Ingredients to prep ahead: Cut the sausage, dice the onion, slice the bell pepper, and peel the garlic in advance to save some time.
  • Leftovers and storage: Store any leftover oven baked sausage and peppers in an airtight container in the fridge for the best results. It will keep for about 3-4 days. You can use your microwave or stovetop to reheat.

Nutrition

Serving: 1servingCalories: 11kcalCarbohydrates: 1gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 196mgPotassium: 17mgFiber: 0.1gSugar: 0.1gVitamin A: 28IUVitamin C: 0.5mgCalcium: 7mgIron: 0.1mg
Tried this recipe?Let us know how it was!

Garbage Plate Recipe

· 5 Comments

This Garbage Plate recipe is an authentic homemade version of the Nick Tahou's Garbage Plate that you'll find in Rochester, NY. Complete with meat hot sauce, fries, mac salad, and cheeseburgers or hot dogs, this is an easy, classic dish that's fun for casual entertaining!

A garbage plate with a blue towel, ketchup and Italian bread in the background.
[feast_advanced_jump_to]

Why You'll Love the Garbage Plate, a Rochester Specialty:

As I mentioned in my Meat Hot Sauce post, we have a local specialty in these parts called a Garbage Plate. Now, bear with me here and don't get scared off by the name. I know it sounds crazy and I'm sure once I fully describe this, it'll sound even crazier, but trust me on this.

The magic all began at a local dirty spoon called Nick Tahou's a long time ago. Since then, most establishments around here that aren't among the higher end have their own variation of it. But a Nick Tahou Plate is widely regarded as the original Garbage Plate in Rochester. And since I'm a born and raised Rochesterian, it's only right hat I share this recipe with you!

Basic Garbage Plates are comprised of a few elements. A choice of home fries or french fries and a choice of macaroni salad or baked beans create the first layer on the plate (or often styrofoam to-go box). These are topped with some sort of main dish item, most often hot dogs, cheeseburgers, or a combination of the two.

A generous ladle full of Meat Hot Sauce is then poured over the entire plate along with a drizzle of mustard and a sprinkling of chopped raw onions (this Holy Trinity is known as "everything," so if you go in and order a cheeseburger plate with everything, you'll receive something resembling the photos in this post). A plate is served with a couple of slices of day-old Italian bread and a couple of pats of butter — to sop it all up, of course.

Now everyone around here has their own way that they like to dress their plate. My personal order has always been a ½ cheeseburger plate (yes, this is a thing- I don't love food waste, the ½-size option i just the right size for me!) with home fries extra crispy, mac salad, everything no onions and then I top it with Frank's Red Hot sauce and plenty of ketchup- and I do NOT skip out on the bread.

Is it indulgent? Yes, in the best way possible. Here are a few more reasons to love this savory masterpiece:

  • Authentic, regional upstate NY specialty
  • Extremely hearty and satisfying
  • The ultimate drunk food / hangover cure for my 21+ readers
  • You definitely won't walk away from the table hungry!
  • Fun to serve as a picnic buffet
An overhead image of a garbage plate with a blue and white towel and a small bowl of ketchup around it.

Ingredient Information And Substitutions

  • French Fries: I love my Oven Fries for Garbage Plates. You can also use Home Fries instead if you want- make sure they're nice and crispy!
  • Macaroni Salad: I usually go for prepared macaroni salad from the deli counter, or I use my Tuna Macaroni Salad but leave out the tuna. You can also substitute canned baked beans for this.
  • Grilled Cheeseburgers: Nothing fancy here, just some ground beef patties grilled to perfection with American cheese.
  • Meat Hot Sauce: This is a must! Make it with my Meat Hot Sauce recipe and then freeze any extras for hot dogs. PS- I'm told that the linked recipe is was passed down from the original owner to my Uncle- I can't confirm the legitimacy of this but it does taste almost identical to the sauce at Tahou's.
  • Toppings: Typically people got with "everything" aka yellow mustard, freshly chopped onions and the aforementioned meat hot sauce. I also like to add ketchup, and Frank's Red Hot.
  • Bread: Day-old Italian bread is your best bet — it's substantial enough to sop up all of that extra goodness. Feel free to slather it in salted butter first.
An overhead image of the recipe ingredients labeled.

How to Make My Garbage Plate Recipe

Step 1: Cook your fries and burgers.

Bake your fries per package directions and grill your burger to your liking- make sure you melt the cheese on it!

Crinkle fries on a lined baking pan in an oven.
A burger being cooked on a grill.

Step 2: Add the bottom layer.

Line your plate with a hearty serving of fries and mac salad.

French fries on half of a plate.
Mac salad added to the other half of a plate of fries.

Step 3: Add the meat.

Next, add the cheeseburgers and drizzle some mustard on top.

2 cheeseburgers added atop the mac salad and fries.
yellow mustard drizzled over the burgers and sides.

Step 4: Top with Meat Hot Sauce and onions.

Ladle a generous helping of meat sauce on top, then add the chopped raw onions.

Cut up the cheeseburgers into bite-size pieces and mix everything together with the ketchup and hot sauce. Dive in!

A generous helping of meat hot sauce on top of the contents of the plate.
Diced onion sprinkled over the top of the plate.

Frequently Asked Questions

What are good Garbage Plate toppings?

There is plenty of debate as to how one should eat their plate. Growing up, I always went for the ½ cheeseburger plate with everything-no-onions and then piled on plenty of ketchup and Frank's Red Hot (both very important elements in my expert opinion). I would cut my burgers into bite-size pieces, mix everything together, and then proceed to eat the whole darn thing and sop up the juices with that glorious bread.

Are there any good substitutes for the basic ingredients?

If burgers aren't your thing, you could totally add things like hot dogs, chicken fingers, or Italian sausage. I've even seen their menu includes the option for Grilled Cheese, Fish, and Eggs. I'm just a purist and love a good burger (or two in this case!). For the sides, my favorites are mac salad and home fries, but French fries and baked beans are also good substitutes for either of these. That said, in my opinion, there is no substitute for a good Meat Hot Sauce.

When should I serve this Garbage Plate recipe?

This is super easy to make and would be an excellent option for a backyard barbecue, Father's Day, Game Day, or any other casual entertaining you may do at home. You can even lay out all the toppings and let people build their own plates! Around here, some people even have "Plate Buffets" at their wedding as a late-night snack (Do this. Your friends will thank you!).

A close up of a garbage plate with a cheeseburger cut into revealing the cooked inside of it.

Tips For Making a Nick Tahou Garbage Plate

  • Keep it simple: You can definitely pick up some store-bought mac salad and some frozen fries. Or if you're feeling like a total rock-star, you can make this with my Tuna Macaroni Salad (leave out the tuna) and my Oven Fries. Either way is totally fine.
  • Make sure you don't forget the day-old Italian bread.
  • Don't skip the meat hot sauce either. It's key!
  • Set this up as a make-your-own Garbage Plate bar at your next party or game day celebration.
  • Ingredients to prep ahead: You can make the meat hot sauce (this freezes well- I usually make a big batch and freeze in smaller portions to thaw all summer long for picnics!) and macaroni salad in advance. Cut the fries and freeze them (do this on a sheet tray and when you're ready to bake, pop them right into the oven), and chop the onions.
  • Leftovers and storage: I'll be honest, reheated fries are not my thing and these are definitely best served right away. But if you do have leftovers, store each component separately and reheat separately for best results!
A garbage plate with bread, a blue towel and a ramekin of ketchup behind it.

What To Serve With a Rochester Garbage Plate

This is a full meal on its own — the cheeseburger (or hot dog) serves as the main dish, and the mac salad, fries, and meat hot sauce as the sides. They're just all on the same plate!

A fresh side salad can help balance out the richness of your Rochester garbage plate... but this meal honestly isn't about getting in your veggies!

Other Picnic or Game Day Recipes To Try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A garbage plate with a blue towel, ketchup and Italian bread in the background.

Garbage Plate Recipe

Jessy Freimann
This Garbage Plate recipe is a homemade version of the Garbage Plate that you'll find in Rochester, NY. Complete with meat hot sauce, fries, mac salad, and cheeseburgers or hot dogs this is an easy, classic dish that's great for casual entertaining!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 1 serving
Calories 279 kcal

Equipment

Ingredients
  

  • 1 ½ cups Cooked French fries (or home fries) (or home fries)
  • 1 ½ cups Macaroni salad (I went with prepared Mac Salad from my local deli counter)
  • 2 grilled Cheeseburgers
  • 2 Tablespoons yellow mustard
  • ½ cup Meat hot sauce
  • ⅓ cup Fresh chopped onions
  • 2 Tablespoons Ketchup
  • 2 teaspoons Frank's Red Hot
  • 2 slices Italian bread Day-old is best!

Instructions
 

  • Begin by placing the fries and mac salad onto your plate.
  • Next add the cheeseburgers (or hot dogs) on top.
  • Drizzle some mustard onto this.
  • Pour a generous ladle of meat hot sauce over the plate.
  • Sprinkle with chopped raw onions.
  • Cut up your burgers and mix everything together with plenty of ketchup and Frank's Red Hot and sop up the juices with the Italian bread.

Video

Notes

  • Keep it simple: You can definitely pick up some store-bought mac salad and some frozen fries. Or if you're feeling like a total rock-star, you can make this with my Tuna Macaroni Salad (leave out the tuna) and my Oven Fries. Either way is totally fine.
  • Make sure you don't forget the day-old Italian bread.
  • Don't skip the meat hot sauce either. It's key!
  • Set this up as a make-your-own Garbage Plate bar at your next party or game day celebration.
  • Ingredients to prep ahead: You can make the meat hot sauce (this freezes well- I usually make a big batch and freeze in smaller portions to thaw all summer long for picnics!) and macaroni salad in advance. Cut the fries and freeze them (do this on a sheet tray and when you're ready to bake, pop them right into the oven), and chop the onions.
  • Leftovers and storage: I'll be honest, reheated fries are not my thing and these are definitely best served right away. But if you do have leftovers, store each component separately and reheat separately for best results!

Nutrition

Serving: 1servingCalories: 279kcalCarbohydrates: 32gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 1103mgPotassium: 220mgFiber: 3gSugar: 19gVitamin A: 175IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!

Spicy Hot Dog Meat Sauce

· 7 Comments

My spicy hot dog meat sauce is a regional treat from upstate New York! This is the same hot sauce you'll find on a garbage plate at Nick Tahou's. It's easy to make, spicy, and delicious — and perfect for hot dogs, hamburgers, and more!

A bowl of meat hot sauce with a spoon in it and a striped napkin behind it.
[feast_advanced_jump_to]

Why You'll Love This Hot Sauce Recipe:

My uncle Richard was my dad's big brother, a decorated Navy veteran, and a food enthusiast! He was also an excellent cook who donated his time to those in need around the holidays — he never really talked about it, it just wasn't his style. But he was certainly known to all those who loved him for his kind heart and skills in the kitchen.

After he passed away, I knew I had to share one of his favorite recipes: his meat hot sauce. Around these parts, a spicy meat sauce for hot dogs and hamburgers is a thing. You don't need to drive far to find it — there's a Hots and Hamburgs joint in every neighborhood, and they all have their own version of a garbage plate — a Rochester phenomenon that always features a healthy helping of hot sauce with meat on top.

It's incredibly tasty and a mainstay at all of our summer picnic dinners. Here are a few more reasons to love it:

  • Super easy
  • Perfect for barbecues & cookouts
  • Makes for a good gift for spice lovers
  • Freezes wonderfully
  • Made with simple ingredients
A close up of meat hot sauce in a pan with a wooden spoon in it.

Ingredient Information And Substitutions

  • Ground Beef: I use an 80/20 blend for my meat hot sauce recipe. The added fat means more flavor!
  • Minced Dried Onions: Adds a tasty onion flavor without all of the hassle of cutting onions... and crying while you do it!
  • Seasonings: I add chili powder, cayenne pepper, paprika, cinnamon, and salt — you can play around with the chili powder and cayenne pepper to make this exactly as spicy as you want.
An overhead image of the labeled ingredients for this recipe.

How To Make This Homemade Hot Sauce Recipe

Step 1: Brown the ground beef.

Add the ground beef to a large pot and brown over medium-high heat. Use a wooden spoon to break it apart as it cooks.

Raw ground beef in a pot with a wooden spoon in it.

Step 2: Add the other ingredients.

Incorporate the minced dried onions, chili powder, cayenne pepper, paprika, cinnamon, and some water into the pot and mix to combine.

Spices and onions added to the browning meat in a pot.

Step 3: Cook.

Bring the hot sauce meat mixture to a boil, then reduce the heat to medium-low. Let the sauce simmer for about 3 hours. If it starts to seem dry, just add a bit of water.

Taste the sauce after 3 hours and add salt or adjust other seasonings if you'd like. Remove from the heat when it's ready, and enjoy!

Hot sauce simmering in a pout with a wooden spoon stirring it.

Frequently Asked Questions

What is Rochester sauce made of?

All recipes vary, but most include ground beef, diced onions, and a whole bunch of flavorful seasonings. My version is easier as I'm using minced dried onions instead of fresh. Otherwise, it tastes exactly like the hot dog meat sauce you'll find at most places in Rochester!

What kind of meat is best for hot dog meat sauce?

I always use ground beef with a higher fat content. That said, you can use pork, or a mixture of several types of meat if you'd like! Though, keep in mind that traditional New York-style meat hot sauce is made with ground beef.

Is meat sauce for hot dogs supposed to be spicy?

It really depends on how much chili powder and cayenne pepper you add! According to my mom, my the original recipe called for 1 tablespoon of cayenne pepper... yes, a tablespoon! I found that to be way too spicy so now I only use 1 heaping teaspoon. Feel free to play around with the spice levels in your version too!

A spoon holding up a scoop of hot sauce from a bowl of it.

Tips For Making Hot Sauce with Meat

  • Before making this, my mom warned me that it would smell up my house, so I feel like I should give you all the same warning! I actually didn't really mind it myself. My kitchen smelled absolutely delicious and spicy — not only hot spicy, but the cinnamon in the recipe added such a yummy scent and even more fantastic flavor!
  • Speaking of parents, this would make a great Father's Day gift! It's perfect for the carnivore, spice-loving people in your life!
  • Be patient as it cooks. And make sure to let it simmer for the full 3 hours. This is one of those low-and-slow recipes that taste better the longer it cooks.
  • I'll often freeze the rest for later. It freezes beautifully and it's always nice to have some on hand to pull out whenever you are enjoying you're own hots and hammies this summer! Pro tip: freeze in smaller containers so you can pull smaller amounts out as needed.
  • Ingredients to prep ahead: You can measure out the onions and seasonings before getting started.
  • Leftovers and storage: Make sure the meat hot sauce has cooled completely before adding it to an airtight container. You can store it in the fridge for up to 4-5 days. It will keep in the freezer for 3-6 months — thaw it in the fridge overnight before using.
An overhead image of a bowl of this hot sauce recipe with a spoon sticking out of it and a striped napkin beside it.

What To Serve With Meat Hot Sauce

Use your meat sauce for hot dogs or hamburgers, of course! Or, you could create your own garbage plate at home using:

Other Picnic Recipes To Try

A close up image of the hot sauce in a bowl.

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A bowl of meat hot sauce with a spoon in it and a striped napkin behind it.

Spicy Hot Dog Meat Sauce

Jessy Freimann
My spicy hot dog meat sauce is a regional treat from upstate New York! This is the same hot sauce you'll find on a garbage plate at Nick Tahou's. It's easy to make, spicy, and delicious — and perfect for hot dogs, hamburgers, and more.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 15 minutes
Course Condiment, dinner, Lunch
Cuisine condiment, meat, picnic, Summer
Servings 10 servings
Calories 121 kcal

Equipment

Ingredients
  

  • 1 pound 80/20 ground beef you want this fat for more flavor!
  • 1 cup minced dried onions
  • 1 quart water
  • 1 Tablespoon chili powder
  • 1 teaspoon cayenne pepper my mom tells me that this originally had 1 Tbsp. listed as the amount but it was coming out way too spicy- so taste it once it's ready and add more if you feel it needs more, but use a light hand!
  • 1 Tablespoon paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Kosher salt to taste

Instructions
 

  • In a large pot, brown the ground beef over medium high heat, using your spoon to break it up.
  • Once browned, add the next 6 ingredients and stir well to combine.
  • Bring the pot to a boil and then reduce the heat to medium low.
  • Simmer for 3 hours, stirring periodically. If the sauce starts to seem dry, add more water.
  • After 3 hours, taste it and add salt to your taste. Serve immediately or cool and freeze.

Video

Notes

  • Before making this, my mom warned me that it would smell up my house, so I feel like I should give you all the same warning! I actually didn't really mind it myself. My kitchen smelled absolutely delicious and spicy — not only hot spicy, but the cinnamon in the recipe added such a yummy scent and even more fantastic flavor!
  • Speaking of parents, this would make a great Father's Day gift! It's perfect for the carnivore, spice-loving people in your life!
  • Be patient as it cooks. And make sure to let it simmer for the full 3 hours. This is one of those low-and-slow recipes that taste better the longer it cooks.
  • I'll often freeze the rest for later. It freezes beautifully and it's always nice to have some on hand to pull out whenever you are enjoying you're own hots and hammies this summer! Pro tip: freeze in smaller containers so you can pull smaller amounts out as needed.
  • Ingredients to prep ahead: You can measure out the onions and seasonings before getting started.
  • Leftovers and storage: Make sure the meat hot sauce has cooled completely before adding it to an airtight container. You can store it in the fridge for up to 4-5 days. It will keep in the freezer for 3-6 months — thaw it in the fridge overnight before using.

Nutrition

Serving: 1servingCalories: 121kcalCarbohydrates: 1gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 281mgPotassium: 159mgFiber: 1gSugar: 0.2gVitamin A: 666IUVitamin C: 0.2mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!

Pasta and Peas Recipe

· Leave a Comment

Need a really quick and comforting dinner to feed the whole family? Make this Pasta and Peas, it's seriously easy and delicious. This recipe passed on from a friend in Italy is simple comfort food to please all palates and ready in under 30 minutes!

A close up image of pasta and peas in a pan with a wooden spoon in it.
[feast_advanced_jump_to]

Why You'll Love This Pasta And Peas Recipe

This recipe was given to me by my mother. It's her variation of a pasta with peas recipe that her friend from Italy passed on to her. Now she's made some changes to make it more to her taste. And it's my understanding that many people have their own variations of this- it's so easy that you could totally adapt this to your own unique tastes. Here's why I love this:

  • Ready in under 30 minutes
  • Basic ingredients with easy substitutions
  • Only 2 pans
  • Simple and delicious flavors
  • Kid-friendly!
A close up of a bowl of pasta with peas with a spoon in it and the larger blue pan of it in the background.

Ingredient Information And Substitutions

  • Pasta- My preferred pasta is Ditalini, but any small pasta will work just fine for this- cook it to al denté in salted water and be sure to save a few ladles-full of the pasta water!
  • Peas- While fresh is always best, I always use frozen peas. I'm not a fan of canned but if that's your only option, be sure to drain them well.
  • Pancetta- This is basically Italian bacon and can often be purchase already diced small. You can also substitute regular chopped bacon!
  • Olive Oil- Adds great flavor and prevents sticking!
  • Onion- Mince it nice and small so that onion melts into the sauce while leaving behind delicious flavor.
  • Chicken broth- Added great additional flavor. You can substitute veggie broth if you prefer.
  • Cheese- I use Romano cheese but Parmesan cheese also works. This works best if it's finely, freshly grated so that it melts into the sauce. My store sells it this way but grating it yourself works even better.
  • Seasonings- I keep it simple with kosher salt and black pepper to taste (go easy on the salt, as the cheese brings in a salty flavor.
An overhead image of the labeled recipe ingredients.

How To Make This Peas And Pasta Recipe

Step 1- Build flavor with pancetta and onion

Sauté the pancetta in oil over medium high heat for 5 minutes stirring often until just browned. Add onion and keep sautéing for another 5-10 minute to brown the pancetta and soften the onion.

While you do this, boil the pasta to al dente per the package directions and drain well.

Pancetta sautéing in oil in a large skillet.
Onion added to the skillet and sautéing.

Step 2- Add peas and broth

Add the peas to the pan and sauté a few minutes and then pour in broth and simmer for 10-15 minutes, stirring periodically. It will reduce slightly.

Peas added to the sauté pan.
Broth being poured into the sauté pan.

Step 3- Add the pasta to the pan

Stir in the cooked pasta and then add a couple ladle's full of pasta water. Stir it in with Romano cheese- this will thicken it slightly and add a slightly creamy texture. Cook for a couple minutes adding a bit of salt and pepper to taste and enjoy!

Pasta and peas simmering in broth.
Seasonings being added to the pasta pan.

Frequently Asked Questions

Can you make this vegetarian?

Yes, simply omit the pancetta and substitute the chicken broth for vegetable broth. You could even make it vegan by using a vegan pasta and using nutritional yeast in place of the cheese option.

What if I don't have broth?

No problem, add more of the pasta water. The flavor will be a little different but should still be tasty because you've salted the water (you better be salting your pasta water!!). This is actually how the original recipe was prepared when my mom enjoyed it in Italy. She also didn't use pancetta. But I like the extra flavor it adds.

Does this make good leftovers?

Yes! It lasts 4-5 days in the refrigerator and it still pretty tasty. You might consider adding a little more broth or waters as the pasta tends to suck up the remaining broth.

An overhead image of a pan of peas with pasta on a white towel with a wooden spoon in it.

Tips For Making Peas And Pasta

  • Cook your pasta to al denté. It will cook a tiny bit more once added to the pea mixture, so al denté helps keep it from getting to mushy.
  • Salt your pasta water because flavor matters.
  • Manage your heat so you don't burn the onion and pancetta.
  • Freshly grate your cheese if possible. This helps the cheese to melt into and thicken the sauce.
  • Prep ahead- Chop the onion and pancetta.
  • Leftovers and Storage- This will last 4-5 days covered in the fridge. You may want to add a tiny bit or broth of water for reheating as the pasta absorbs the sauce as it sits and cools.

What To Serve With Pasta Peas And Pancetta

Round out your meal with these tasty recipes:

Other Tasty Recipes With Peas

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A close up of a bowl of pasta with peas with a spoon in it and the larger blue pan of it in the background.

Pasta And Peas

Jessy Freimann
Need a really quick and comforting dinner to feed the whole family? Make this Pasta and Peas, it's seriously easy and delicious. This recipe passed on from a friend in Italy is simple comfort food to please all palates and ready in under 30 minutes.
5 from 18 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 605 kcal

Equipment

Ingredients
  

  • 1 pound Ditalini pasta or the small pasta of your choice- reserve a few ladles of pasta water
  • 2 Tablespoons olive oil
  • 1 cup finely diced onion, 1 medium onion
  • 4 ounces pancetta, diced
  • 12 ounces frozen peas
  • 1 cup chicken broth
  • ⅓ cup Romano or Parmesan cheese + more for topping
  • ½ teaspoon Kosher salt to taste
  • ¼ teaspoon ground black pepper tot taste

Instructions
 

  • Boil water in medium pot over high heat and salt the water well. Cook pasta as per package direction to al dente.
  • Heat oil in a large saute pan over medium high heat. Add pancetta and sauté for 5 minutes, stirring often.
  • Add onions and sauté for 5-10 more minutes stirring often- pancetta should just be starting to brown and the onions should soften. Reduce heat if needed.
  • Add frozen peas and sauté for another 2-3 minutes, stirring often.
  • Add chicken broth and simmer for 10-15 minutes, stirring periodically.
  • Add pasta and ladle in 1-2 ladles of pasta water depending on how much liquid you prefer. Stir in cheese. This will also thicken the mixture slightly. 
  • Cook for 2-3 minutes. Taste for seasoning and add salt and pepper if needed.
  • Serve immediately with more cheese!

Video

Notes

  • Cook your pasta to al denté. It will cook a tiny bit more once added to the pea mixture, so al denté helps keep it from getting to mushy.
  • Salt your pasta water because flavor matters.
  • Manage your heat so you don't burn the onion and pancetta.
  • Freshly grate your cheese if possible. This helps the cheese to melt into and thicken the sauce.
  • Prep ahead- Chop the onion and pancetta.
  • Leftovers and Storage- This will last 4-5 days covered in the fridge. You may want to add a tiny bit or broth of water for reheating as the pasta absorbs the sauce as it sits and cools.

Nutrition

Serving: 1servingCalories: 605kcalCarbohydrates: 85gProtein: 19gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 20mgSodium: 703mgPotassium: 321mgFiber: 4gSugar: 3gVitamin A: 12IUCalcium: 28mgIron: 2mg
Tried this recipe?Let us know how it was!

Copycat Cheesecake Factory Thai Chicken Lettuce Wraps

· 45 Comments

If you love Cheesecake Factory lettuce wraps, you're going to love my copycat recipe! Easy to recreate yourself at home, these Thai Chicken Lettuce Wraps are made with chicken tenderloins and a homemade peanut sauce. Bursting with Asian-inspired flavor and ready in just about 35 minutes.

An overhead image of a plate of chicken lettuce wraps with peanut sauce next to it and all the fixings surrounding it.
[feast_advanced_jump_to]

Why You'll Love This Thai Lettuce Wraps Recipe

One of my favorite things to order at The Cheesecake Factory is their Thai Chicken Wraps. They're super fresh and light, but still packed with fantastic flavor and an array of toppings and dipping sauces. And they're typically large enough to eat as an entree. So when I had a reader request some lettuce wraps, I figured a copycat Thai chicken wraps recipe was in order!

Now, I made a few changes to my own tastes and for the purpose of simplicity. What I ended up with was lettuce wraps that are super delicious without all the guilt of unhealthy eating. With a delicious Asian-inspired flavor profile and a delicious, slightly spicy peanut sauce to drizzle on top, this is an easy make-ahead dinner for those busy summer nights that you can't imagine cooking!

Here are just a few more reasons to love this recipe:

  • Made with wholesome ingredients
  • Ready in under 1 hour
  • Perfect for lunch or dinner
  • Served with homemade peanut sauce
  • Gorgeous presentation
A sloes up image of a chicken lettuce wrap on a plate with a bowl of peanut sauce behind it.

Ingredient Information And Substitutions

  • Chicken: I'm using a package of chicken tenderloins with my Coconut Cilantro Lime Chicken marinade for this. The marinade comes together super quickly and easily, and the flavors work so well with the peanut sauce.
  • Peanut Sauce: You'll need peanut butter, sesame oil, soy sauce, lime juice, Sriracha, garlic powder and honey make the peanut sauce. It's the same one in my Rainbow Asian Chicken Salad recipe! Taste it and if you feel it necessary, add salt.
  • Lettuce: I like butter lettuce best for the wraps, but you can use romaine or leaf lettuce if you'd like. The key is to choose lettuce leaves that are large and sturdy enough to hold the filling and toppings.
  • Toppings: Speaking of toppings, I'm using shredded carrots, fresh cilantro, sesame seeds, and my Asian Cucumber Salad. Feel free to add your favorite extras.
An overhead image of lettuce wrap ingredients labeledl.
An overhead image of the ingredients for this chicken recipe.

How To Make Thai Lettuce Wraps

Step 1: Make the chicken

Place all of the marinade ingredients in a medium-sized bowl and whisk to combine. Add the chicken to a separate bowl or a Ziploc bag and pour the marinade over it. Let it marinate for at least 30 minutes.

Use a skillet or your grill to cook the chicken until it reaches an internal temperature of 165 degrees F. Use a meat thermometer to check the temp! Let the chicken rest while you work on the peanut sauce.

Chicken pieces in the marinade in a pink mixing bowl.
Chicken pieces being cooked on a grill.

Step 2: Make the peanut sauce.

Place the peanut sauce ingredients in a bowl and whisk to combine.

Peanut sauce ingredients in a large measuring cup with peanut butter being poured in.

Step 3: Assemble lettuce wraps

Add the grilled marinated chicken to the lettuce wraps. Top with the cucumber salad, shredded carrots, fresh cilantro, and peanut sauce. Sprinkle the sesame seeds on top just like at Cheesecake Factory, and serve immediately. Enjoy!

Chicken on a lettuce wrap on a white plate.
Toppings on the chicken lettuce wrap on a white plate.

Frequently Asked Questions

What is the best type of lettuce to use for lettuce wraps?

I prefer to use butter lettuce — also called Boston or Bibb lettuce — for my Thai wraps as it has the best texture. You can also use romaine or leaf lettuce.

How do you cut lettuce for lettuce wraps?

I carefully remove the bottom and gently wash and dry each leaf. Dry them as thoroughly as you can to prevent a lot of excess liquid.

How do you keep lettuce wraps from falling apart?

Keeping these from falling apart can be tough — this isn't exactly the cleanest meal. If you're really worried about making a mess, you can double up and use two pieces of lettuce on top of each other for each wrap. Or chop your ingredients and eat them as a salad.

What kind of sauce do you use on lettuce wraps?

I like using the peanut sauce dressing in my Rainbow Asian Chicken Salad as outlined on the recipe card below. I often make a double batch! You could also add a drizzle of Sriracha if you're craving a spicier wrap.

What toppings are best for lettuce wraps?

You can really go in any direction you'd prefer here! I like to serve my wraps like Cheesecake Factory topped with Asian Cucumber Salad, shredded carrots, plenty of cilantro, peanut sauce, and sesame seeds.

Can I freeze lettuce wraps?

You can freeze the chicken either raw in the marinade or after cooking it — it will keep for up to 3-6 month. The peanut sauce, toppings, and lettuce won't freeze well, so it's best to prepare those just before serving.

An overhead close up image of a couple of lettuce wraps on a plate with chicken and toppings on them.

Tips For Making This Thai Wrap Recipe

  • Don't overcook the chicken! Keep a close eye on the chicken while grilling and pull them from the grill when they reach an internal temperature of 160 degrees F. Remember to use a meat thermometer to double-check and rest them tented in foil for a couple minutes to bring them to 165 degrees F.
  • You can serve the chicken warm and fresh off the grill or refrigerate and serve it cold — it tastes great either way.
  • If you don't want a very messy eating experience, you can also chop all the ingredients and serve it as a salad.
  • Ingredients to prep ahead: Shred the carrots, clean the cilantro, make the peanut sauce, make the Asian Cucumber Salad in advance so the cucumbers can marinate in the dressing. You should also marinate the chicken for at least 30 minutes before cooking it.
  • Leftovers and storage: Leftovers will last for 3-4 days in an airtight container in the fridge. I recommend storing each component of the wraps separately so that they don't go soggy.
Chicken wraps on lettuce on a place with peanut sauce and a cucumber salad behind it.

What To Serve With My Chicken Lettuce Wrap Recipe

These wraps make for an excellent, lighter meal on their own. But, if you want to enjoy these for dinner, or simply want something a little more hearty, try pairing them with:

Other Delicious Chicken Recipes To Try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

An overhead image of a plate of chicken lettuce wraps with peanut sauce next to it and all the fixings surrounding it.

Copycat Cheesecake Factory Thai Chicken Lettuce Wraps

Jessy Freimann
If you love Cheesecake Factory lettuce wraps, you're going to love my copycat recipe! Easy to recreate yourself at home, these Thai Chicken Lettuce Wraps are made with chicken tenderloins and a homemade peanut sauce. Bursting with Asian-inspired flavor and ready in just about 35 minutes.
4.96 from 44 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 176 kcal

Equipment

Ingredients
  

Chicken

  • 1 package chicken tenderloins
  • 1 14 ounce can unsweetened coconut milk,  shaken (or whisked to fully combine)
  • ⅓ cup fresh lime juice  (about 2 large or 4 small limes)
  • 1 Tablespoon olive oil
  • 1 Tablespoon dried cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon Crushed red pepper flakes,

Peanut sauce

  • ¼ cup peanut butter
  • 1 Tablespoon + 1 teaspoon sesame oil
  • ¼ cup soy sauce
  • ¼ cup lime juice (about 2 large or 4 small limes)
  • 1 ½ teaspoons garlic powder
  • 1 Tablespoon Sriracha
  • 1 Tablespoon + 1 teaspoon honey
  • ½ teaspoon kosher salt

Lettuce wraps and toppings

  • 1 head butter lettuce
  • 1 cup Shredded carrots
  • 1 bunch Fresh cilantro
  • 1 Tablespoon Sesame seeds
  • 1 cup Asian cucumber salad

Instructions
 

Chicken

  • Mix together all marinade ingredients and marinate chicken for at least 30 minutes.
  • Grill chicken until it reaches an internal temperature of 160 degrees.
  • Rest chicken for a couple minutes.

Peanut sauce

  • Whisk all peanut sauce ingredients until well combined.

Lettuce wraps

  • Place chicken pieces onto lettuce wraps.
  • Top with cucumber salad, shredded carrots and fresh cilantro.
  • Drizzle with peanut sauce and sprinkle with sesame seeds. Serve immediately.

Notes

  • Don't overcook the chicken! Keep a close eye on the chicken while grilling and pull them from the grill when they reach an internal temperature of 160 degrees F. Remember to use a meat thermometer to double-check and rest them tented in foil for a couple minutes to bring them to 165 degrees F.
  • You can serve the chicken warm and fresh off the grill or refrigerate and serve it cold — it tastes great either way.
  • If you don't want a very messy eating experience, you can also chop all the ingredients and serve it as a salad.
  • Ingredients to prep ahead: Shred the carrots, clean the cilantro, make the peanut sauce, make the Asian Cucumber Salad in advance so the cucumbers can marinate in the dressing. You should also marinate the chicken for at least 30 minutes before cooking it.
  • Leftovers and storage: Leftovers will last for 3-4 days in an airtight container in the fridge. I recommend storing each component of the wraps separately so that they don't go soggy.

Nutrition

Serving: 1servingCalories: 176kcalCarbohydrates: 9gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 0.2mgSodium: 1844mgPotassium: 315mgFiber: 2gSugar: 3gVitamin A: 1529IUVitamin C: 12mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!

Strawberry Cream Cheese Pie

· 1 Comment

The only thing better than fresh strawberry pie is Strawberry Cream Cheese Pie! This bright and fruity summer dessert is the love child of pie and cheesecake we've all been dreaming of. Prepped in 30 minutes and easy to make as no bake!

An overhead image of a strawberry cream pie with a striped napkin next to it.
[feast_advanced_jump_to]

Why You'll Love Strawberry Pie with Cream Cheese:

Summer desserts are one of my favorite categories of food to work on. The abundance of fresh berries makes creating these confections even more fun and delicious. This year, I knew I wanted to create a variation of my Grandma's award-winning Cherry Cheese Pie using fresh strawberries.

It combines all of the beauty of two fantastic desserts — cheesecake and pie — into one. A creamy cheesecake filling is combined with sweet and delicious strawberries (and their glaze!) all in a flaky pie crust. Perhaps best of all, my strawberry cream cheese pie recipe is incredibly easy to make. Here are a few other things to love:

  • It's no-bake, making it perfect for hot summer days
  • Simply prep the filling and chill
  • The tart berries balance out the creamy filling
  • A wonderful option for backyard parties
  • Gorgeous presentation
An image looking straight at a slice of strawberry cream cheese pie with a bite taken off revealing the creamy filling with the strawberries on top.

Ingredient Information And Substitutions

  • Pie Crust - Keep it simple and use pre-made pie crust. There's nothing wrong with homemade, but I've had a great experience with the pre-made ones. If you wan this to be a true no-bake recipe, you can totally use a pre-made graham cracker crust.
  • Cream Cheese Filling - You'll need heavy cream, cream cheese, confectioner's sugar, and pure vanilla extract. Opt for full-fat versions of the cream and cream cheese for the best texture and flavor!
  • Strawberry Topping - I'm using water, cornstarch, granulated sugar, lemon juice, strawberry Jello mix, and fresh, sliced strawberries. You'll combine all of the above (except for the fresh berries) into a saucepan to create your glaze. While this is a no bake strawberry cream cheese pie recipe, you will have to cook the glaze — just FYI!
An overhead image of the labeled ingredients for this recipe.

How To Make My Strawberry Cream Pie

Step 1: Make the cream cheese filling.

Add the heavy cream to a large bowl and beat until fluffy peaks form and set aside.

In a separate bowl, beat the cream cheese, confectioner's sugar, and vanilla until well combined.

Whipped cream in a stand mixer bowl after being whipped in to stiff peaks.
All cream cheese filling ingredients in a stand mixer bowl.

Gently fold the cheese mixture into the whipped cream. Pour the cream cheese filling into your baked and cooled pie crust and use a spatula to smooth the top. Refrigerate while you work on the topping.

The cream cheese mixture whipped together and well combined in the stand mixer bowl.
The bream cheese mixture after the whipped cream is folded into it and well combined.

Step 2: Create the strawberry topping.

Place the water, cornstarch, granulated sugar, and lemon juice in a small saucepan over medium heat. Whisk often until it thickens — it should take about 3-5 minutes.

Glaze mixture thickening on the stove with a whisk in it.

Remove from the heat and whisk in the Jello mix until well combined. Cool for 2-3 minutes, then pour the glaze over a bowl of sliced strawberries. Set aside to cool.

Jello mix being whisked into the thickened glaze off the heat.
Sliced strawberries in a glass bowl with the hot glaze poured over the top of it.

Step 3: Assemble strawberry pie with cream cheese filling.

When the glazed strawberries are completely cooled, arrange them one by one on top of the cream cheese filling. You want them to overlap as shown in the pictures, and be sure to shake off any excess liquid from the berries before placing on the pie- this prevents the pie from becoming too watery.

Cream cheese mixture spread in the baked pie shell.
Glazed strawberries shingled onto the top of the pie.

Step 4: Chill.

Allow your cream cheese strawberry pie to chill in the fridge for at least 1 hour before serving. Enjoy!

A close up image of a fork piercing into the strawberry pie with cream cheese.

Frequently Asked Questions

Should strawberry cream cheese pie be refrigerated?

Yes. After you've assembled the pie, it's a good idea to refrigerate it before serving. This will help it set to make slicing easier and give the flavors a chance to meld together.

Can I make this pie ahead of time?

Yes, most aspects of this pie can be made ahead. You can bake and cool the pie crust, plus create and chill the cheesecake filling. All that's left to do is make the glaze and assemble the strawberry pie with cream cheese when you intend to eat it! Remember to refrigerate until it's time to serve. As a note, you can even make it the night before. I just prefer to do it the day of so the crust doesn't get soggy.

Can I freeze strawberry cream cheese pie?

Technically you can, but I don't encourage it as the texture will change after freezing and thawing. That said, give it a try if you prefer a more frozen texture! Let me know how you made out in the comments below.

A close up image of the strawberries shingled on top of the pie.

Tips for Making Cream Cheese Strawberry Pie

  • If you want the crust to have a more homemade look, buy one of the crusts that un-rolls and use your own pie pan.
  • To prevent the pie crust from shrinking or losing shape, line it with parchment paper after you've crimped it. Pour dried beans or pie weights into the parchment paper and spread it along the bottom. Bake according to package directions.
  • To keep the edges of the crust from burning while you bake the pie shell, use a pie collar or foils to cover it halfway through baking if the sides are browning too quickly.
  • Place the strawberries on top one by one. Just like my other cheese pie recipe, the only labor-intensive part of assembling your strawberry cream cheese pie is adding the sliced strawberries on top. You may be tempted to just dump the berries on top and call it a day, but Grandma Rosie was clear: you must put them on one at a time so that every bite is covered in strawberries and the glaze isn't too overwhelming.
  • When placing the strawberries, start in the middle and add the rest of them around that middle berry. Remember to remove any extra syrup before adding each one!
  • Ingredients to prep ahead: Bake and cool the pie crust and make and refrigerate the cheesecake filling.
  • Leftovers and storage: Place any leftovers in an airtight container or wrap tightly in plastic and store in the fridge. They will keep for 3-5 days.

What to Serve With Strawberry Glaze Pie

This pie is a wonderful dessert all on its own, but you could add an extra dollop of whipped cream on top! It would also be yummy with some vanilla ice cream.

To make it a meal, start with my grilled salmon with summer vegetable relish and a big, fresh salad!

Other Delicious Pie Recipes To Try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

An overhead image of a strawberry cream pie with a striped napkin next to it.

Strawberry Cream Cheese Pie

Jessy Freimann
The only thing better than fresh strawberry pie is Strawberry Cream Cheese Pie! This bright and fruity summer dessert is the love child of pie and cheesecake we've all been dreaming of. Prepped in 30 minutes and easy to make as no bake!
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 434 kcal

Equipment

Ingredients
  

Pie

  • 1 pint heavy cream
  • 8 ounces cream cheese, softened
  • 1 cup confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 1 pie crust baked and cooled (this makes enough cheese filling for a 10 inch pie, but if you make a smaller one, I encourage you to enjoy the leftover filling with graham crackers and leftover glaze)

Glaze and Strawberries

  • 1 cup water
  • 1 Tablespoon cornstarch
  • ¼ cup granulated sugar
  • 1 Tablespoon lemon juice
  • 2 Tablespoons Strawberry Jello mix
  • 4 cups sliced strawberries

Instructions
 

Pie assembly instructions

  • In a large bowl, beat the heavy cream until it becomes whipped cream, forming nice, fluffy peaks. Set aside.
  • In another bowl, beat together the cream cheese, confectioner's sugar and vanilla extract until well combined.
  • Gently fold the cheese mixture into the whipped cream to combine. If making ahead, cover and refrigerate until you're ready to assemble the pie.
  • On the day you're serving, pour the cheese mixture into the baked and cooled pie crust and smooth the top. Refrigerate while you make the glaze.

Glaze and Strawberries Instructions

  • In a small saucepan over medium heat, combine water, corn starch, granulated sugar and lemon juice.
  • Whisk often until thickened, about 3-5 minutes.
  • Remove from heat and whisk in 2 Tablespoons of Strawberry Jello mix until fully combined.
  • Cool for 2-3 minutes and pour over bowl of sliced strawberries. Cool completely.
  • Once cooled, arrange strawberries one-by-one on top of the pie, overlapping. Be sure to shake off excess glaze before adding each berry slice.
  • Refrigerate for at least an hour or until you're ready to serve.

Video

Notes

  • If you want the crust to have a more homemade look, buy one of the crusts that un-rolls and use your own pie pan.
  • To prevent the pie crust from shrinking or losing shape, line it with parchment paper after you've crimped it. Pour dried beans or pie weights into the parchment paper and spread it along the bottom. Bake according to package directions.
  • To keep the edges of the crust from burning while you bake the pie shell, use a pie collar or foils to cover it halfway through baking if the sides are browning too quickly.
  • Place the strawberries on top one by one. Just like my other cheese pie recipe, the only labor-intensive part of assembling your strawberry cream cheese pie is adding the sliced strawberries on top. You may be tempted to just dump the berries on top and call it a day, but Grandma Rosie was clear: you must put them on one at a time so that every bite is covered in strawberries and the glaze isn't too overwhelming.
  • When placing the strawberries, start in the middle and add the rest of them around that middle berry. Remember to remove any extra syrup before adding each one!
  • Ingredients to prep ahead: Bake and cool the pie crust and make and refrigerate the cheesecake filling.
  • Leftovers and storage: Place any leftovers in an airtight container or wrap tightly in plastic and store in the fridge. They will keep for 3-5 days.

Nutrition

Serving: 1servingCalories: 434kcalCarbohydrates: 38gProtein: 5gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 202mgPotassium: 117mgFiber: 1gSugar: 11gVitamin A: 1251IUVitamin C: 1mgCalcium: 72mgIron: 1mg
Tried this recipe?Let us know how it was!

Cilantro Lime Chicken Marinade

· Leave a Comment

Once you try this Cilantro Lime Chicken Marinade, it will be your go-to grilled chicken for the summer! Just a few simple ingredients, and you've got a marinated chicken you can use that day or freeze for later.

coconut lime grilled chicken breasts on a plate with cilantro and limes behind it and a blue striped napkin.
[feast_advanced_jump_to]

Why You'll Love This Coconut Milk Chicken Recipe

Grilled chicken is a frequent flyer meal in our home, especially in the summer. And what's not to like? It's easy. It's healthy. And there are about a million different flavor variations. So I'm going to share a new favorite with you today.

Tangy fresh lime juice, cilantro, and creamy coconut milk combine into a deliciously flavorful marinade while also making the chicken even more tender. I love using this marinade when I make the chicken for my Copycat Thai Lettuce Wraps. Here's why you've to to try it:

  • Ready in less than 1 hour
  • Can be meal prepped
  • Only 8 ingredients
  • Family-friendly
Sliced coconut lime chicken breasts on a plate with other pieces of chicken with lime and cilantro behind it.

Ingredient Information and Substitutions

  • Coconut Milk - You'll need a can of unsweetened coconut milk. Make sure to shake it or whisk well because the fat and milk separate as it sits.
  • Lime Juice - Fresh lime juice is preferable but that bottled stuff will also work.
  • Olive Oil - You can swap it for any other mild-flavored oil that you like. Avocado oil is a nice option, as well as melted coconut oil.
  • Spices - This coconut milk chicken recipe requires a combination of fresh or dried cilantro, garlic powder, salt, and crushed red pepper to get the ultimate flavor!
  • Chicken Breasts - I usually use boneless skinless chicken breasts. You can also use boneless skinless chicken thighs or chicken tenderloins.
An overhead image of the ingredients for this chicken recipe.

How To Make This Chicken Lime Coconut Recipe

Step 1: Marinade chicken

Combine the coconut milk, lime juice, oil, cilantro, garlic powder, salt, and red pepper flakes in a large bowl until mixed well.

Place pieces of chicken in marinade and let sit in the fridge for 30 minutes - overnight.

A hand pouring ingredients for the marinade in a pink mixing bowl.
Chicken pieces in the marinade in a pink mixing bowl.

Step 2: Grill

Cook the chicken on a heated grill for 3-5 minutes on each side. Continue to cook until it reaches an internal temperature of 160 degrees F. Let the chicken with rest for a few minutes and serve immediately.

Chicken pieces being cooked on a grill.

Frequently Asked Questions

How do I get the most juice out of a lime?

I've found that limes really vary in terms of how much juice you can get out of each one. Getting the most juice starts with choosing good, ripe limes. Look for a bright green color. Look for a fruit that feels heavier in your hand and has a little give when you gently press it. Smell it and go for a lime has a stronger lime-y smell.

Before cutting into the limes, roll them on your counter or cutting board before slicing in half. Once cut, if they look a bit on the drier side you can even use a fork to loosen the flesh or nuke them for 10-20 seconds.

Can I use fresh cilantro instead of dried?

Sure- just chop it up nice and fine! It's an excellent swap and enhances the cilantro flavor in this recipe.

What is the minimum amount of time to marinate chicken?

Chicken doesn't need to marinate as long as other meats like beef. Ideally, if you're not freezing it right away, you can marinate the chicken with coconut milk for anywhere from 30 minutes to 12 hours.

How do I cook this if I don't want to use my grill outside?

You can also use a grill pan or even a sauté pan, but a real grill is best.

What kind of coconut milk should I use?

For this recipe, I prefer unsweetened coconut milk (and not light either!). This tastes best with full-fat coconut milk. It makes it much creamier.

How do you keep chicken moist on the grill?

Cooking to the proper temperature is key. I use a meat thermometer to keep an eye on the temperature. You'll want to remove it from the grill at 160 degrees. Rest it for a couple minutes before serving and in that time the internal temperature will reach 165 which is considered safe for consumption.

Are coconut milk and coconut cream the same?

No- coconut cream has a higher fat content than coconut milk. Both options work, but I think a well-shaken can of unsweetened coconut milk is the right balance for this recipe.

Tips For Marinating Chicken In Coconut Milk

  • Be sure to shake the can of coconut milk really well to combine the cream with the liquid. If shaking doesn't help you can also pour it into a bowl and whisk it together.
  • Limes can vary in size, so you'll want to use anywhere from 2-4 limes to get ⅓ cup.
  • If you'd prefer a spicier marinade, just add more chili flakes. The ½ teaspoon of crushed red pepper flakes I used won't really make this spicy.
  • Bring the chicken closer to room temperature prior to grilling. Remove the chicken from the from the fridge 20 minutes in advance if possible.
  • Rest the chicken before serving. Tent it and foil and rest for a few minutes to allow the juices to redistribute resulting in a tender, more juicy bite.
  • Prep ahead: You can marinate this in advance and even freeze the chicken in the marinade.
  • Leftovers and storage: Leftovers last up to 4 days covered in the fridge and taste great cold or reheated.
Focusing on a grilled chicken breast on the side of a plate of chicken with cilantro and limes in the background.

What To Serve With Coconut Lime Chicken

A few great recipes to round out and complete this meal would be:

Other Delicious Grilled Chicken Recipes

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

Coconut lime grilled chicken breasts on a plate with cilantro and limes behind it and a blue striped napkin.

Cilantro Lime Chicken Marinade

Jessy Freimann
Once you try this Cilantro Lime Chicken Marinade, it will be your go-to grilled chicken for the summer! Just a few simple ingredients, and you've got a marinated chicken you can use that day or freeze for later.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinating time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Asian
Servings 4 servings
Calories 163 kcal

Equipment

Ingredients
  

  • 1 14 ounce can unsweetened coconut milk, shaken (or whisked to fully combine)
  • ⅓ cup fresh lime juice (about 2 large or 4 small limes)
  • 1 Tablespoon olive oil
  • 2 Tablespoon s chopped fresh cilantro or 1 Tablespoon dried cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • 4 boneless skinless chicken breasts, (you can slice in half lengthwise if you want thinner filets)
  • Cooking spray

Instructions
 

  • In a large bowl whisk together coconut milk, lime juice, oil, cilantro, garlic powder, salt and crushed red pepper until well combined.
  • Submerge chicken in marinade for 30 minutes to 12 hours in the refrigerator (or freeze in a plastic zipper bag).
  • When you're ready to grill, remove the chicken from the fridge 20 minutes in advance. Spray the grill with cooking spray and preheat it to medium high.
  • Place chicken pieces on the grill and discard marinade. Cook the first side for 3-5 minutes, rotating 45 degrees halfway through for crosshatch grill marks.
  • Turn chicken pieces and cook that side for another 3-5 minutes, rotating 45 degrees halfway through for crosshatch grill marks or until the chicken pieces reach an internal temperature of 160 degrees.
  • Remove chicken pieces to a clean plate and rest them for a couple minutes tented in foil. Serve immediately.

Video

Notes

  • Be sure to shake the can of coconut milk really well to combine the cream with the liquid. If shaking doesn't help you can also pour it into a bowl and whisk it together.
  • Limes can vary in size, so you'll want to use anywhere from 2-4 limes to get ⅓ cup.
  • If you'd prefer a spicier marinade, just add more chili flakes. The ½ teaspoon of crushed red pepper flakes I used won't really make this spicy.
  • Bring the chicken closer to room temperature prior to grilling. Remove the chicken from the from the fridge 20 minutes in advance if possible.
  • Rest the chicken before serving. Tent it and foil and rest for a few minutes to allow the juices to redistribute resulting in a tender, more juicy bite.
  • Prep ahead: You can marinate this in advance and even freeze the chicken in the marinade.
  • Leftovers and storage: Leftovers last up to 4 days covered in the fridge and taste great cold or reheated.

Nutrition

Serving: 1servingCalories: 163kcalCarbohydrates: 1gProtein: 24gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 72mgSodium: 717mgPotassium: 432mgFiber: 0.2gSugar: 0.04gVitamin A: 108IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!

Brown Sugar Bourbon Pork Chops

· 7 Comments

This recipe for Brown Sugar Bourbon Pork Chops is the stuff that all your summer grilling dreams are made of! Featuring a flavorful bourbon marinade, they're a little sweet, a little boozy (don't worry, it cooks off!), and a whole lot of delicious!

A Bourbon pork chop on a white plate with a green salad.
[feast_advanced_jump_to]

Why You'll Love These Brown Sugar Pork Chops

'Tis the season to be marinating! Guys, I am beyond ready for summer and all the grilling that goes with it! Of course, we grill more in the summer, but we are people who are more than willing to grill in the dead of winter.

I came up with this recipe for a bourbon marinade for brown sugar pork chops. I'm so happy with how they come out! Apparently, so was the rest of the internet, because this continues to be one of my most popular grilling recipes- and for good reason! This recipe is so tasty that it would also make a fantastic pork tenderloin marinade or other meats in general.

Now, don't be alarmed by the fact that this contains booze, as the alcohol content burns off as it cooks. I fed this to my girls with zero guilt, and they happily ate it. I assure you there was no drunkenness happening, just full bellies!

Here are a few other reasons to love these bourbon glazed pork chops:

  • Full of unique flavor
  • Easy to make with just a handful of ingredients
  • Perfect for backyard cookouts
  • Versatile marinade
  • A surefire crowd-pleaser!
Bourbon pork chops stacked on a white plate with the focus on the front one.

Ingredients Information And Substitutions

  • Pork Chops - Try to use pork chops that are around 1 inch thick — they grill up a lot more quickly. You can use bone-in or boneless.
  • Bourbon - I can't stress enough the importance of using good quality bourbon for your bourbon marinade. It will give you the best flavor, and the rich notes will complement the natural taste of the pork chops. Yum!
  • Olive Oil - I like using olive oil in my marinades for its texture and flavor — plus it even helps tenderize the meat.
  • Brown Sugar - The addition of brown sugar in this marinade adds a bit of sweetness to an otherwise savory flavor combination. It will also caramelize the outside of the chops when you grill them! Light or dark brown sugar work for this.
  • Soy Sauce - For even more savory flavor to your brown sugar pork chop recipe. Plus, it adds a touch of umami to the mix. Like olive oil, it also helps to tenderize the meat. You can substitute coconut aminos if you prefer.
  • Seasonings - I'm using a simple mixture of garlic powder, kosher salt, and black pepper.
An overhead image of labeled ingredients for this recipe.

How to Make This Bourbon Marinade

Step 1: Add the bourbon, oil, brown sugar, garlic powder, soy sauce, salt, and pepper to a small bowl and whisk to combine.

Marinade being whisked together in a liquid measuring cup.

Step 2: Place the pork chops in a Ziploc bag or glass bowl and pour the bourbon marinade over them. Seal or cover and move the chops around a bit to make sure they're completely covered.

Transfer the bourbon pork chops to the refrigerator and let them marinate for 2-4 hours. Remove them from the fridge about 15 minutes before you're ready to grill.

Marinade being poured over pork chops in a glass bowl.

Step 3: Spray the grill with nonstick cooking spray and preheat to medium-high. Add the pork chops and grill for 5-6 minutes on each side.

When cooked, remove your bourbon glazed pork chops from the grill and tent with foil. Let them rest for about 4 minutes before serving, and enjoy!

A pork chop cooking on the grill.

Frequently Asked Questions

How long can you marinate pork chops?

Technically, you can let your bourbon pork chops marinate in the fridge for up to 2 days. That said, 4-6 hours up to a day is ideal. You don't want to go too long on the marinating either as it can adversely affect the texture of the meat if it goes too long.

And don't waste your time marinating meat that's frozen — it won't absorb any of the marinade in that state.

Should I use bone-in or boneless chops for brown sugar pork chops?

As mentioned, you can use either! Bone-in chops may take a bit longer to grill, but they often have a better and richer flavor. Boneless are easier to eat as you don't have to worry about hitting the bone as you cut into the meat. Feel free to use your favorite... or whatever you have on hand!

What temperature is a pork chop done?

According to the USDA, the recommended interior temperature for pork chops is 145 degrees F. Use a meat thermometer to determine temperature. I often remove mine at around 140 degrees F and let the porkchops rest tented in foil for 4 minutes before diving in.

Can I reuse the marinade?

No! The raw meat introduces bacteria to the marinade, so you should dispose of it when you're done marinating your pork chops.

The only exception for this is if you boil the marinade for a minimum of 3-5 minutes (I'm talking a hard boil!) you can safely use it as a sauce.

A pork chop that's been grilled on a plate with salad.

Tips for making my Brown Sugar Marinade For Pork

  • Room-temperature meat grills better. Take the bourbon pork chops out of the fridge 20-30 minutes before grilling for even cooking.
  • Grease the grill before heating it.
  • Manage the heat: Every grill has its hot spots. Keep your eyes on it and know where your hot spots are! That way, your brown sugar pork chops will cook up without charring them completely.
  • Don't turn the chops too early. A surefire sign that it's too early to turn your meat is if it sticks. Chops should come off of the grill easily — if they don't, they aren't ready to flip!
  • Don't overcook. As mentioned, you guys, don't fear the 145 degrees F. No one wants to eat a hockey puck. I usually pull mine off at 140 degrees F and rest for 4 minutes tented in foil. That way it has time to come to temp while it's resting.
  • Rest your meat. If you cut into it right away, all those delicious juices will drain out. A nice 5-10 minute rest, while tented in foil, will allow the bourbon glazed pork chops to do a little crossover cooking.
  • Prep Ahead: You can marinate the meat ahead of time.
  • Leftovers and Storage: Leftover will last up to 3 days covered in the refrigerator.
A side view of grilled pork chops on a white plate with a salad on the background.

What To Serve With This Brown Sugar Marinated Pork

Round out your meal this these tasty recipes:

Other Pork Chops to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A Bourbon pork chop on a white plate with a green salad.

Brown Sugar Bourbon Pork Chops

Jessy Freimann
This recipe for Brown Sugar Bourbon Pork Chops is the stuff that all your summer grilling dreams are made of! Featuring a flavorful bourbon marinade, they're a little sweet, a little boozy (don't worry, it cooks off!), and a whole lot of delicious!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Inactive time 1 hour
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 pork chops
Calories 229 kcal

Equipment

Ingredients
  

  • ½ cup good bourbon
  • ¼ cup olive oil
  • ½ cup brown sugar, packed
  • 1 teaspoon garlic powder
  • 1 Tablespoon soy sauce
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 pork chops, around an inch thick, bone in or boneless works

Instructions
 

  • In a small bowl, whisk together Bourbon, oil, brown sugar, garlic powder, soy sauce, salt and pepper until well combined.
  • Place pork chops in a plastic zipper bag (or a bowl)  and pour the marinade in. Seal and move the chops around a bit to make sure they're fully covered.
  • Refrigerate for around 2-4 hours (It won't hurt them to go longer but 2-4 hours is the ideal amount of time).
  • Remove from the refrigerator 20-30 minutes prior to grilling.
  • Spray the grill with olive oil cooking spray and preheat the grill to medium high heat. Place meat on the grill and discard leftover marinade. 
  • Cook for 5-6 minutes per side, turning once (this time will vary based on your grill and the thickness of the meat so keep an eye on it). Remove when the internal temperature in the thickest part of the chop is 140 degrees.
  • Remove the meat to a clean plate and tent with foil. Rest for 14 minutes and serve immediately.

Video

Notes

  • Room-temperature meat grills better. Take the bourbon pork chops out of the fridge 20-30 minutes before grilling for even cooking.
  • Grease the grill before heating it.
  • Manage the heat: Every grill has its hot spots. Keep your eyes on it and know where your hot spots are! That way, your brown sugar pork chops will cook up without charring them completely.
  • Don't turn the chops too early. A surefire sign that it's too early to turn your meat is if it sticks. Chops should come off of the grill easily — if they don't, they aren't ready to flip!
  • Don't overcook. As mentioned, you guys, don't fear the 145 degrees F. No one wants to eat a hockey puck. I usually pull mine off at 140 degrees F and rest for 4 minutes tented in foil. That way it has time to come to temp while it's resting.
  • Rest your meat. If you cut into it right away, all those delicious juices will drain out. A nice 5-10 minute rest, while tented in foil, will allow the bourbon glazed pork chops to do a little crossover cooking.
  • Prep Ahead: You can marinate the meat ahead of time.
  • Leftovers and Storage: Leftover will last up to 3 days covered in the refrigerator.

Nutrition

Serving: 1servingCalories: 229kcalCarbohydrates: 28gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 841mgPotassium: 57mgFiber: 0.1gSugar: 27gVitamin A: 1IUVitamin C: 0.01mgCalcium: 25mgIron: 0.4mg
Tried this recipe?Let us know how it was!

Pasta With Sausage Peppers And Onions

· 13 Comments

My Pasta With Sausage Peppers And Onions is a delicious, quick, and easy weeknight dinner for families and a great date night meal for couples! A twist on a classic combination, pasta with sausage and peppers is full of tasty, savory flavor.

Sausage and peppers pasta on a white plate with a napkin, onion and mushrooms in the background and a fork across the back of the plate.
[feast_advanced_jump_to]

Why You'll Love Sausage Pepper And Onion Pasta

This recipe, you guys. I've been dreaming of it. I'm not even exaggerating. For months now, I've had this sausage and peppers pasta idea kicking around in my head.

After I made my Stuffed Peppers Rice Skillet, I had some leftover Italian sausage in my fridge and pasta hanging out in my pantry. I knew I had to (finally!) make this sausage and pepper pasta. My only regret is that I waited so long to get my act together and make it!

I did the first test run on a busy weeknight for my family. And while it needed a couple of tweaks, for the most part, it was pretty fantastic right out the gate. Once I implemented the tweaks, there was no stopping this pasta with peppers recipe. It seriously makes the perfect weeknight meal because it:

  • Comes together so quickly and easily
  • Has minimal prep, plus quick cook time
  • Is full of bangin' flavor!
  • Family-friendly and kid-approved
  • (Almost) one-pot recipe means easy cleanup
A close up of pasta with tomatoes, peppers and onions ad sausage in a pan with a wooden spoon in it.

Ingredients Information and Substitutions

  • Onion & Garlic - The ultimate flavor starters for anything savory! Not to mention both smell absolutely delicious as they cook.
  • Bell Peppers - I like green bell peppers for this! They add a pop of color, and the flavor is slightly less sweet than red. You can use whichever kind you prefer.
  • Mushrooms - Onion, peppers, and mushrooms work so well together that I had to add some mushrooms to this dish.
  • Italian Sausage - I like Italian varieties best for sausage and peppers pasta — seasoned with herbs and spices, you can go with a spicy variety if that's you're preference, or sweet if you're serving kids. I often use poultry Italian sausage to lighter it up a bit.
  • Diced Tomatoes - To add a pop of color and flavor to the dish, I add a can of diced tomatoes. If you like your pasta to be super saucy, you may consider adding an extra 8 ounce can of tomato sauce.
  • White Wine - Another thing I love about this recipe is the flavor the wine adds in combination with the other ingredients! That being said, I know using wine is not for everyone. So if cooking with booze isn't your style, I'm sure this will still be tasty if you substitute chicken broth instead.
  • Olive Oil - Olive oil has great flavor, a high smoke point, and is super wholesome when compared to other varieties.
  • Fettuccine Pasta - Fettuccine is my go-to, but spaghetti, linguine, or tagliatelle would work as well.
  • Seasonings - I'm using salt, pepper, and crushed red pepper flakes for pasta with peppers. You don't need to add many herbs and spices thanks to all of the flavor in the Italian sausage!
  • Romano Cheese - For serving and garnish.
An overhead image of the labeled ingredients for this recipe.

How to Make Veggie Sausage Pasta

Step 1: Add the olive oil to a large sauté pan and heat over medium-high. On a separate burner, heat a large pot of water for the pasta.

Once the oil is hot, add the peppers, onions, mushrooms, and garlic with a bit of salt and pepper. Sauté for about 7 minutes, being sure to stir frequently.

Peppers, onions, mushrooms and garlic sautéing in a skillet with olive oil.

Step 2: Remove the cooked veggies in a bowl and set aside. Add the sausage to the same pan and brown for 3-5 minutes, turning until they're golden brown. Add the white wine and scrape the pan with a wooden spoon to deglaze.

Italian aausage browning in the skillet.
A wooden spoon deglazing the pan of sausage with white wine.

Step 3: Add the tomatoes, sautéed vegetables, salt, and pepper to the pan and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for 15-20 minutes, stirring every 5 minutes or so. Cook the pasta to al dente if you haven't already.

Veggies, tomatoes and seasonings added into the pan and simmering.

Step 5: Add the cooked pasta to the pan and toss to combine. Sprinkle with the red pepper flakes and Romano cheese, serve, and enjoy!

Cooked Fettuccine pasta added to the pan of sauce.

Frequently Asked Questions

Can I put raw sausage in sauce?

Yes, you can put raw sausage in sauce, but you'll want to simmer it longer to make sure it's cooked through.. However, I like to brown mine first for pasta with peppers — it brings out the flavor and provides a nice texture.

Where did Italian sausage and peppers come from?

Classic Italian sausage and peppers (which is of course the inspiration for this sausage and pepper pasta dish) originated in southern Italy. It's typically served over pasta or polenta, or in a sandwich.

What is Italian sausage spaghetti made of?

Italian sausage spaghetti is typically made with almost the same exact ingredients as my sausage and peppers pasta. I like to add some extras — like mushrooms and bell peppers — otherwise, it's a simple combination of Italian sausage, tomatoes, white wine, seasonings, and pasta.

A close up image of a fork with fettuccine with sausage and peppers wrapped around it laying on the plate of pasta.

Tips for making pasta with bell peppers

  • I used sweet Italian sausage, but if you prefer spicy flavors, feel free to use spicy Italian sausage.
  • A good hack to make this healthier is to use turkey or chicken sausage instead of pork sausage. You can take it a step further but subbing in zoodles. If you go the zoodles route, just make sure you add them in for the last couple minutes of cooking — you don't want them to go too long because they'll get soggy. Another balanced option is protein pasta (I like Barilla's variety of protein pasta).
  • If possible, use fresh pasta. It's SO much better!
  • If you happen to have leftovers, this reheats really well and makes a pretty tasty lunch! I shared it with one of my friends at work. She started off by saying she wasn't hungry and ended up devouring the whole plate once she got a taste.
  • Finish it off with a sprinkle of Romano cheese, crushed red pepper (if you're feeling spicy), and a hunk of crusty bread and you've got yourself a killer little meal!
  • Ingredients to prep ahead: Slice peppers, slice onions, slice mushrooms, peel garlic, cut sausage.
  • Storage and Leftovers- This will last for up to 3 days covered in the refrigerator.
A pan of peppers onions and sausage pasta with veggies and a napkin behind it.

What To Serve With Sausage Pepper Onion Pasta

Round out your dinner with these tasty recipes:

Other Pasta Dishes to Try...

A close up of a bowl of pasta with sausage and peppers.

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

Sausage and peppers pasta on a white plate with a napkin, onion and mushrooms in the background and a fork across the back of the plate.

Pasta With Sausage Peppers And Onions

Jessy Freimann
My Pasta With Sausage Peppers And Onions is a delicious, quick, and easy weeknight dinner for families and a great date night meal for couples! A twist on a classic combination, pasta with sausage and peppers is full of tasty, savory flavor.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 99 kcal

Equipment

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 medium onion, sliced
  • 1 medium bell pepper, sliced
  • 8 ounces mushrooms, sliced
  • 3-4 cloves fresh garlic, minced or pressed
  • 1 pound Italian sausage links, sliced (you can also remove the casings and crumble the sausage as you brown it)
  • ½ cup white wine (you can substitute chicken broth if you don't cook with alcohol)
  • 1 28 ounce can diced tomatoes (if you prefer a ton of extra sauce, you can also add an 8 ounce can of tomato sauce)
  • 1 teaspoon Kosher salt + a little extra to taste to season your vegetables at the beginning and to salt the pasta water
  • ¼ teaspoon ground black pepper + a little extra to taste to season your vegetables at the beginning
  • 9 ounces fresh Fettuccine pasta
  • Romano cheese for sprinkling
  • Crushed red pepper for sprinkling

Instructions
 

  • Heat the oil over medium-high heat in a large sauté pan and bring pot of water to a boil on a another burner for the pasta.
  • Once the oil is hot add the peppers, onions, mushrooms and garlic and sprinkle a little salt and pepper on them to taste. Sauté for around 7 minutes, stirring frequently to soften.
  • Remove the veggies to a side bowl and add the sausage to the pan. Stir frequently, turning until browned, about 3-5 minutes.
  • When the sausage is browned on the outside, add the white wine and scrape the bottom of the pan to deglaze for a minute or two (make sure you're using a wooden or plastic spoon so you don't destroy your pan in the process!)
  • Add the diced tomatoes, salt and pepper and the veggies back into the pan. 
  • Bring it to a boil and then reduce the heat to medium/medium low and let it simmer for around 15-20 minutes, stirring periodically (during this time you'll also cook your pasta to al dente as per the package directions and drain it when it's done).
  • Add the drained pasta to the sauce and toss to combine.
  • Sprinkle on some Romano cheese and crushed red pepper and serve immediately.

Video

Notes

  • I used sweet Italian sausage, but if you prefer spicy flavors, feel free to use spicy Italian sausage.
  • A good hack to make this healthier is to use turkey or chicken sausage instead of pork sausage. You can take it a step further but subbing in zoodles. If you go the zoodles route, just make sure you add them in for the last couple minutes of cooking — you don't want them to go too long because they'll get soggy. Another balanced option is protein pasta (I like Barilla's variety of protein pasta).
  • If possible, use fresh pasta. It's SO much better!
  • If you happen to have leftovers, this reheats really well and makes a pretty tasty lunch! I shared it with one of my friends at work. She started off by saying she wasn't hungry and ended up devouring the whole plate once she got a taste.
  • Finish it off with a sprinkle of Romano cheese, crushed red pepper (if you're feeling spicy), and a hunk of crusty bread and you've got yourself a killer little meal!
  • Ingredients to prep ahead: Slice peppers, slice onions, slice mushrooms, peel garlic, cut sausage.
  • Storage and Leftovers- This will last for up to 3 days covered in the refrigerator.

Nutrition

Serving: 1servingCalories: 99kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 586mgPotassium: 204mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 0.4mg
Tried this recipe?Let us know how it was!

Lemon Pistachio Cake

· 18 Comments

This Lemon Pistachio Cake is the best when you need a quick and easy cake to wow your guests. I use the ultimate cake mix hack and then top it with light and fluffy whipped cream. Your guests will never guess that it's only halfway homemade!

a Piece of lemon cake with whipped cram on a white plate with the rest of the cake and lemons in the background.
[feast_advanced_jump_to]

Why You'll Love My Pistachio Cake Recipe

I love foods that bring about certain feelings and take you back to a time and place that's special to you. You see, there's this pistachio cake. I can remember having gatherings at our cousin's home on warm summer days.

Those were the days when there were a million little girl cousins running around everywhere, singing songs and making up skits — which we would later perform for all the adults as they enjoyed that cake and their coffee. I remember getting excited when we would arrive and I'd see a big old pan of that beloved lemon pistachio cake, which was the loveliest color of light green and had tiny bits of nuts that added the most delightful crunch.

It's my understanding that the original recipe involved boxed cake mix. And since I do love a good cake mix hack, I had to make sure to include cake mix in this recipe. Don't get me wrong, I love cakes from scratch. But if something easier works, then why not use it? Work smarter, not harder! I also love the fact that this cake is:

  • Full of flavor and subtle sweetness
  • Perfectly balanced thanks to the combination of lemon and pistachio
  • So incredibly easy to make!
  • Impressive enough for guests
  • Family-friendly and kid-approved!
An overhead image ofa pistachio cake with whipped cream and sprinkled with pistachios in a rectangular glass pan with a white towel, pistachio nuts and lemons on the sides of it.

Ingredient Information and Substitutions

  • Lemon Cake Mix - Here's where the citrus flavor comes from for this pistachio lemon cake! I use Duncan Hines Lemon Supreme... not a sponsorship, I just love it!
  • Instant Pistachio Pudding - And voila, the pistachio flavor and green color! Make sure to use instant (not the stovetop kind) or this cake won't work.
  • Eggs - You need 5 large eggs for this pistachio cake recipe. Yes, I said 5- it's what makes the cake so perfectly moist. The original recipe called for extra large but I usually use large because I always have that size on hand.
  • Other Wet Ingredients - Again, I'm using canola oil because that's what I have. You can also use vegetable oil.
  • Cooking Spray - So your pistachio pudding cake doesn't stick to the pan!
  • Whipped Cream Topping - Don't be intimidated by the homemade whipped cream topping — it's super easy to make. All you need is heavy cream, confectioner's sugar, and the zest of 2 lemons.
  • Crushed Pistachios - To use as a garnish!
An overhead image of the ingredients for this cake.

How To Make This Recipe For Pistachio Cake

Step 1: Preheat your oven to 350 degrees F and grease your pan with cooking spray.

Add the cake mix, eggs, pudding mixes, oil, and water to a large bowl and mix to combine.

Cake batter in the metal stand mixer bowl.
Cake ingredients in a metal stand mixer bowl.

Step 2: Pour the batter into the pan and bake for about 45 minutes or until a toothpick comes out clean. Cool completely.

Cake batter spread in a rectangular glass pan.
The baked and cooked cake in a rectangular glass pan.

Step 4: While the cake cools, add the heavy cream to a stand mixer and begin mixing on high. Add the confectioner's sugar and lemon zest as it thickens. Whip until fluffy peaks form.

Whipped cream ingredients in the metal stand mixer bowl.
Freshly whipped cream in the metal stand mixer bowl.

Step 5: Spread the whipped cream to cover the top of the cake and sprinkle with the crushed pistachios. Slice, serve, and enjoy!

Frequently Asked Questions

Can I add pistachios to the cake batter?

I never have — they were never included in the pistachio lemon cake of my childhood! — but that doesn't mean you couldn't try. I suggest finely chopping them before adding them to the batter. You could use a food processor, or you could simply chop them with a sharp knife.

Can I make this recipe ahead of time?

Absolutely! Let the pistachio pudding cake cool completely before storing it in an airtight container in the fridge, where it will be good for 1-2 days. I recommend holding off on adding the whipped cream topping. It's so easy to make... simply whip it up just before serving, and the taste and texture will be much better!

Can I use a different brand of lemon cake?

Yes. As mentioned, I use Duncan Hines because it's my personal favorite, but it's not the only brand out there! Any high-quality lemon cake mix will work well for this pistachio cake recipe.

Can I make it in a different size pan?

Yes! If I'm making it as a pistachio bundt cake, I'll bake at 325 degrees for 50 minutes and if I'm making it in two 9 inch round pans, I'll bake them at 325 degrees for 30 minutes and double the whipped cream recipe for a super-pretty naked cake.

A bite of cake with whipped cream on a fork on a white plate next to the rest of the cake.

Tips For Making Pistachio Cake

  • Don't skip the cooking spray! It's important to properly grease the pan so nothing sticks. This is especially important if you plan on serving this recipe to guests!
  • Make sure to use instant pistachio pudding. Stick to the instant stuff for this pistachio pudding cake as indicated above and on the recipe card. This will help you get the best texture and flavor as quickly as possible. Using regular pudding may alter the consistency of the cake.
  • Check for doneness early. My pistachio cake recipe typically takes about 45 minutes to bake, but I like to check on it after around 35 minutes to make sure it doesn't burn. All ovens vary, and checking early helped to avoid over baking.
  • Don't over-whip the whipped cream. Be sure to stop your mixer once the topping forms stiff and fluffy peaks. Overdoing it will give you a much denser texture than you're after. Light and fluffy is best for this cake!
  • You can totally use a different size pan: If I'm making it as a bundt cake, I'll bake at 325 degrees for 50 minutes and if I'm making it in two 9 inch round pans, I'll bake them at 325 degrees for 30 minutes and double the whipped cream recipe for a super-pretty naked cake.
  • Prep Ahead: This cake can be made up to two days ahead and then topped with whipped cream just before serving.
  • Leftovers and Storage: This will last up to 4-5 days covered in the fridge. If not using whipped. cream it can be covered at room temperature.
A slice of lemon pistachio cake on a white plate with the full cake, lemons and pistachios in the background on a white napkin.

Other Cake Recipes to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A piece of lemon cake with whipped cram on a white plate with the rest of the cake and lemons in the background.

Lemon Pistachio Cake

Jessy Freimann
This Lemon Pistachio Cake is the best when you need a quick and easy cake to wow your guests. I use the ultimate cake mix hack and then top it with light and fluffy whipped cream. Your guests will never guess that it's only halfway homemade!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Cake Mix Hack, Easy, Family, holidays, Sweet
Servings 10 servings
Calories 302 kcal

Equipment

Ingredients
  

Cake:

  • Cooking spray
  • 1 Duncan Hines Lemon Supreme Cake Mix not sponsored, I just love them!
  • 6.8 ounces Instant Pistachio Pudding (2 small packages)
  • 5 large eggs
  • ¾ cup canola oil
  • 1 cup warm water

Whipped Cream Topping:

  • ½ pint heavy cream
  • ¼ cup confectioner's sugar
  • The zest of one lemons
  • Crumbled pistachios for sprinkling

Instructions
 

Cake:

  • Preheat oven to 325 degrees and grease a 9" x 13" pan with cooking spray. Set aside.
  • In your main bowl, combine the cake mix, eggs, pudding mixes, oil and water. Mix until just combined.
  • Pour batter into the pan and bake for around 45 minutes until a toothpick comes out clean. Cool completely

Whipped Cream Topping:

  • Place the cream into your mixer and begin mixing it on high. As it starts to thicken, add your sugar and lemon zest.
  • Whip until it forms nice fluffy peaks (try not to over-whip it) and spread it onto the cake.
  • Sprinkle with chopped pistachios and serve immediately.

Video

Notes

    • Don't skip the cooking spray! It's important to properly grease the pan so nothing sticks. This is especially important if you plan on serving this recipe to guests!
    • Make sure to use instant pistachio pudding. Stick to the instant stuff for this pistachio pudding cake as indicated above and on the recipe card. This will help you get the best texture and flavor as quickly as possible. Using regular pudding may alter the consistency of the cake.
    • Check for doneness early. My pistachio cake recipe typically takes about 45 minutes to bake, but I like to check on it after around 35 minutes to make sure it doesn't burn. All ovens vary, and checking early helped to avoid over baking.
    • Don't over-whip the whipped cream. Be sure to stop your mixer once the topping forms stiff and fluffy peaks. Overdoing it will give you a much denser texture than you're after. Light and fluffy is best for this cake!
    • You can totally use a different size pan: If I'm making it as a bundt cake, I'll bake at 325 degrees for 50 minutes and if I'm making it in two 9 inch round pans, I'll bake them at 325 degrees for 30 minutes and double the whipped cream recipe for a super-pretty naked cake.
    • Prep Ahead: This cake can be made up to two days ahead and then topped with whipped cream just before serving.
    • Leftovers and Storage: This will last up to 4-5 days covered in the fridge. If not using whipped. cream it can be covered at room temperature.

Nutrition

Serving: 1servingCalories: 302kcalCarbohydrates: 22gProtein: 1gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 27mgSodium: 285mgPotassium: 25mgSugar: 19gVitamin A: 348IUVitamin C: 0.1mgCalcium: 19mgIron: 0.03mg
Tried this recipe?Let us know how it was!

Carrot and Lentil Soup

· 8 Comments

This Carrot and Lentil Soup is so easy to make. It's healthy but still tastes great — and is full of delicious lentils, vegetables, and savory ham hocks for a smoky flavor! Protein-packed and wholesome, think of this as a (sort of) detox lentil soup recipe.

Two black bowls of lentil soup with bread next to it and a spoon in the front bowl.
[feast_advanced_jump_to]

Why You'll Love Lentils And Carrot Soup

My mother-in-law gave me this recipe for lentil soup with ham. I had mentioned one day in conversation that I grew up eating lentils prepared one way: in marinara sauce and served mixed with either rice or cut-up linguine (i.e. Italian comfort food heaven). Well, Vicky couldn't believe that I'd never had lentil soup and immediately gave me her recipe. So I got to work, and I was thrilled with the results! PS- Another awesome soup recipe I got from my mother-in-law is this Minestrone Soup recipe!

I know you're going to love it too. Why?

  • Made with tons of wholesome ingredients
  • Perfect after a weekend of indulging
  • Smoky, savory, and all-around delicious
  • Perfect for a chilly day
  • Super easy to make!
An overhead image of ham and lentil soup in black bowls with a spoon in one and bead on the side.

Ingredient Information and Substitutes

  • Vegetables - I'm using a simple (and classic!) combination of onions, celery and carrots (otherwise known as mirepoix) as well as fresh garlic.
  • Diced Tomatoes - Use canned diced tomatoes, and make sure to use all of those yummy juices too.
  • Chicken Broth - I almost always use chicken broth for this, but you could also use vegetable broth if you prefer. In any case, I don't recommend replacing with water — you'll miss out on a ton of flavor!
  • Lentils - The star of the show here is lentils. Any color works!
  • Smoked Ham Hocks - I love using ham hocks in soups, stews, and beans. They come out perfectly tender after simmering alongside the other ingredients. So delicious. That said you could also use sliced ham, a leftover hambone or even kielbasa. Or a combo of the two!
  • Seasonings - You'll need salt, pepper, bay leaves, fresh thyme (or Herbs of Provence), and chopped fresh parsley is you want a pretty garnish.
An overhead image of labeled ingredients for this recipe.

How to Make Carrot Lentil Soup

Step 1: Add the oil to a large pot and heat over medium. Add the onion, carrots, and celery, and season with salt and pepper. Sauté for about 3-4 minutes. Add the garlic, bay leaves, and thyme, then allow the mixture to cook for about 1 minute more.

Veggies in a dutch oven cooking on a stove.

Step 2: Pour the chicken broth and canned tomatoes into the pot. Next, the ham hocks. Bring the ham and lentil soup to a boil, reduce the heat to medium-low, and cook for 1 hour or until the ham hocks are tender.

Soup simmering in a dutch oven on a stove.

Step 3: Add the lentils and cook for 30 minutes or until they become tender too. Remove the hocks from the pot and remove the ham meat before adding the meat back into the pot.

Add more water or broth if needed and adjust seasonings to your taste.. Serve your lentil and ham soup with fresh chopped parsley on top and enjoy!

Soup with lentils added cooking in dutch oven on a stove.

Frequently Asked Questions

Do I need to rinse lentils before making soup?

Yes, it's best to rinse lentils before adding them to any recipe. Not only does it remove excess starch, but it also gets rid of any debris. Plus, rinsed lentils are less likely to cause foam during cooking. Taking that extra step is a win-win!

Can you overcook lentils in soup?

Yes, it is possible to overcook lentils in soup. Make sure to add them during the last 30 minutes of cooking to avoid an overly mushy lentil and ham soup. Overcooking will cause them to break down, meaning they'll become super soft. You want the lentils to have a bit of a bite to them!

Why is my lentil soup with ham so thick?

Lentil soup will become overly thick if you neglect to rinse the lentils first (all of that extra starch will make the broth thicken), or if you overcook the soup in general. Make sure to rinse the lentils and keep an eye on the pot as it simmers — and remember if it is too thick, simply add some more broth or water!

A spoon holding up a scoop of lentil soup with ham from a black bowl of it.

Tips For Making Lentil Carrot Soup

  • Taking the time to sauté the onions, celery, and carrots first adds so much flavor and depth to your ham and lentil soup. And, don't forget to season with salt and pepper to really build that savory base!
  • Make sure to simmer the smoked ham hocks in the broth for at least an hour. Slow cooking them allows the flavors to come together, and the ham hocks become tender. After an hour, remove them to discard fat, skin, and bones. Don't forget to add the meat back to the soup!
  • Again, keep an eye on those lentils! I know I've mentioned this several times, but it is crucial to cook the lentils until they are tender, not mushy. Taste test as you go to determine whether or not they're done.
  • Prep ahead: Dice onion, carrots, and celery, peel garlic and wash thyme.
  • Leftovers and Storage: This will last up to 1 week covered in the refrigerator and freezes well for up to 3 months in an airtight container.
A close up image of the sde of a bowl of lentil soup with a spoon in it.

What To Serve With This Lentil Soup Recipe With Ham

Round out this meal with these tasty recipes:

Other Soups to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A spoon holding up a scoop of lentil soup with ham from a black bowl of it.

Carrot and Lentil Soup

Jessy Freimann
This Carrot and Lentil Soup is so easy to make. It's healthy but still tastes great — and is full of delicious lentils, vegetables, and savory ham hocks for a smoky flavor! Protein-packed and wholesome, think of this as a (sort of) detox lentil soup recipe
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Lunch, Soup
Cuisine Healthy, Soup
Servings 8 servings
Calories 489 kcal

Equipment

Ingredients
  

  • 2 Tablespoons olive oil
  • 2 cups onion diced
  • 1 cup celery diced
  • 1 cup carrots diced
  • 2-3 cloves garlic minced or pressed
  • 1 teaspoon Kosher salt to taste
  • ¼ teaspoon ground black pepper to taste
  • 14.5 ounces diced tomatoes canned- undrained
  • 2 bay leaves
  • 3-4 sprigs fresh thyme you can also use Herbes de Provence if you don't have any fresh thyme- it's delicious both ways
  • 2 quarts chicken broth (8 cups)
  • 3 smoked ham hocks
  • 1 pound lentils rinsed- I used brown but any type of lentils will work
  • 2 Tablespoons chopped fresh parsley optional

Instructions
 

  • In large pot or dutch oven, add oil and heat it over medium heat.
  • Add onions, celery and carrots and season to taste with salt and pepper. Sauté for about 3-4 minutes.
  • Add garlic, bay leaves and thyme. Sauté for 1 minute until fragrant.
  • Add chicken broth, tomatoes with juices and ham hocks.
  • Bring to a boil, then reduce it to medium-low and cook 1 hour until ham hocks are tender.
  • Add lentils and cook for 30 minutes or until lentils are tender (it may take a bit longer, taste as you go).
  • Remove the ham hocks to remove ham meat and add that back into the pot- dispose of the fat, skin and bones.
  • If it seems to be drying out, add more water. Taste it and if need be, season with salt & pepper to taste.
  • Serve immediately with a garnish of chopped parsley (optional) and crusty bread.

Video

Notes

  • Taking the time to sauté the onions, celery, and carrots first adds so much flavor and depth to your ham and lentil soup. And, don't forget to season with salt and pepper to really build that savory base!
  • Make sure to simmer the smoked ham hocks in the broth for at least an hour. Slow cooking them allows the flavors to come together, and the ham hocks become tender. After an hour, remove them to discard fat, skin, and bones. Don't forget to add the meat back to the soup!
  • Again, keep an eye on those lentils! I know I've mentioned this several times, but it is crucial to cook the lentils until they are tender, not mushy. Taste test as you go to determine whether or not they're done.
  • Prep ahead: Dice onion, carrots, and celery, peel garlic and wash thyme.
  • Leftovers and Storage: This will last up to 1 week covered in the refrigerator and freezes well for up to 3 months in an airtight container.

Nutrition

Serving: 8servingsCalories: 489kcalCarbohydrates: 43gProtein: 35gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 74mgSodium: 1359mgPotassium: 1063mgFiber: 19gSugar: 6gVitamin A: 2837IUVitamin C: 12mgCalcium: 93mgIron: 6mg
Tried this recipe?Let us know how it was!

Drunken Thin Pork Chops

· 100 Comments

This recipe for Drunken Thin Pork Chops is an easy dinner idea for busy families. This is low-maintenance cooking at its finest and will give you fall-apart-tender and delicious results. Even your kids will love it — don't worry, the alcohol cooks off!

A close up image of a red wine braised pork chop with onions on it in a gray bowl of other pork chops and sauce.
[feast_advanced_jump_to]

Why You'll Love This Thin Pork Chop Recipe

Sometimes it feels like there is no time at all on weeknights, which I'm sure is the case with most American families. One thing that allows us to have a little more quality time is making dishes with minimal upfront work and then a bunch of downtime. Especially if that recipe also ends up tasting amazing. Enter, Drunken Skillet Pork Chops!

I'm calling these Drunken Pork Chops because, much like me, they love a good red wine. But I also want to emphasis that this recipe used thin sliced pork chops. And as they braise, the meat breaks down and becomes fall-apart-tender with a savory sauce you'll want to drink.

Here are even more reasons to love these stove top pork chops:

  • Savory & delicious flavor
  • Tender and juicy
  • Easy to make
  • Relax while they cook
  • Family-friendly (remember, the alcohol burns off)
An overhead image of a gray bowl of drunken pork chops with bread on the side.

Ingredient Information and Substitutions

  • Boneless thin cut pork chops - Start with a quality, thin-cut of meat. I'm using chops that are about ¼ inch thick. You could also use bone-in chops if they are thin enough. You'll want to avoid a thicker cut because they will be tough (the cooking time was tested to create just the right texture for a thin cut).
  • Olive oil - To sauté your pork chops.
  • Salt and pepper - I like to season the meat with salt and black pepper on both sides before I add it to the skillet.
  • Onion - To add more savory flavor to the drunken sauce!
  • Garlic - Ditto for garlic. Use 2-3 cloves for maximum flavor. I give them a quick wack to peel smash them!
  • Red wine - The secret ingredient! Use wine you'd be willing to drink. Now, I know some people aren't into cooking with alcohol. If this is you, that's totally cool — no judgment, but this probably isn't the recipe for you. I have many other recipes which do not include alcohol of any sort that you'll love! That being said, don't let the term "drunken" scare you. The alcohol actually cooks off leaving you with the most fantastically savory sauce!
  • Beef broth - For more added flavor in the sauce. This also works well with chicken broth.
  • Tomato paste - Also used in the sauce, tomato paste brings a yummy and complex tomato taste to the mix.
An overhead image of the labeled ingredients for this recipe.

How To Cook Pork Cutlets

Step 1: Season and sauté the pork chops

Heat the olive oil over medium-high in a large skillet. Pat dry and season the chops with salt and pepper on both sides. Sear each chop on both sides, then remove from the skillet for later.

A hand patting dry thin pork chops with a paper towel on a white cutting board.
Seasoned thin pork chops browning in a large skillet on the stove.

Step 2: Sauté the onion and garlic

Add the sliced onion and smashed garlic to the skillet, seasoning with salt and pepper as you sauté them. Once softened, push the veggies to the sides of the pan and place your tomato paste in the middle. Sauté for 2 minutes to bring out the flavor and then stir all the veggies into it.

Onions and garlic browning in oil in the skillet.
Onions and garlic moved to the sides of the pan with tomato paste cooking in the middle.

Step 3: Add the liquids

Pour the wine into the pan after the onion and garlic have cooked for a few minutes. Scrape up the brown bits to deglaze the pan! After a few minutes, add the beef broth. Add the chops back into the skillet and bring the mixture to a boil.

A wooden spoon deglazing the pan with wine.
Pork chops added back into the sauce.

Step 4: Cover and simmer

Reduce the heat to medium so that it simmers and cover it with a lid. Allow the skillet pork chops to cook for about an hour before serving. Enjoy!

Meat and sauce simmering in a covered skillet.

Frequently Asked Questions

Is it better to pan fry pork chops in butter or oil?

I'm using olive oil for my pork chop recipes on stove top. Some recipes recommend that you use a combination of both: butter for its richness, and olive oil for its high smoke point. I personally like to keep things simple and keep the recipe lighter, but you can try to use both if you'd like.

What is the best way to cook thin pork chops?

There are many things that go into making boneless thin pork chop recipes the best that they can be! The two most optimal methods for cooking thin pork chops that are super tender is to do a lightning-fast sear on both sides or two braise them low and slow.

For this recipe, I'm going with low-and-slow for crazy-tender pork chops and the most delicious sauce.

I start by searing the chops to lock in all of the flavors and juices, so don't skip it! Then I get the sauce going and add the chops back in and cover and cook low-and-slow an hour, while letting the sauce work it's magic and break down the fibers of the meat to make them super tender.

How do you keep pork chops moist when frying?

I'll say it again: the searing step will keep your chops moist and juicy! Check during cooking and if you do find that the meat is a little on the dry side, you can add some water to the skillet as it simmers.

A close up of a thin braised pork chop with onions on it.

Tips For Making Wine Braised Pork

  • I'd assume you can do thick ones in the slow cooker. I haven't tested this. I've heard from others that it won't cook the alcohol out, but I've cooked other recipes in the slow cooker with wine, and the booze definitely did cook out — it could go either way. If you do try thick chops in the slow cooker (8 hours on low is what I'd do), please leave a comment and let me know how it works out and if the booze cooked out.
  • You could totally make this recipe with bone-in pork chops as long as they're thin-cut.
  • I prefer to slice my onions into thin rings because I think they look prettier. I go with a thin slice — as it all braises, they kind of melt into the sauce and eventually melt in your mouth. This takes the whole sopping-it-up-with-bread thing to a whole other delicious level.
  • Speaking of bread, please promise me you'll eat this with a crusty loaf of bread because that sauce is amazing and basically begs for bread to dip in it. This sauce is so tasty that you may find yourself strongly considering drinking it with a straw. No judgment. I live that life.
  • Make sure you give this a full hour of braising. You can go in and stir it once in a while, but leave it covered and let it work its magic.
  • If you feel like the sauce is drying out when braising add a little water to the pan.
  • If you prefer a thicker gravy, you can thicken it with a slurry. Combine a few tablespoons of flour (or cornstarch) and water, then add it about 10 minutes before the end of the cooking time.
  • This recipe makes 8 thin pork chops which is a good amount for our family for 4, with leftovers for me to bring for lunch. It could easily feed four adults if you're not concerned with having leftovers.
  • Prep ahead: Slice onions and peel garlic.
  • Leftovers and Storage: These will last up to 4 days covered in the refrigerator.
An overhead close up image of pork chops in an onion wine sauce.

What To Serve With Stewed Pork Chops

Round out your meal with these delicious recipes:

Other Pork Recipes to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A close up image of a red wine braised pork chop with onions on it in a gray bowl of other pork chops and sauce.

Drunken Thin Pork Chops

Jessy Freimann
This recipe for Drunken Thin Pork Chops is an easy dinner idea for busy families. This is low-maintenance cooking at its finest and will give you fall-apart-tender and delicious results. Even your kids will love it — don't worry, the alcohol cooks off!
4.98 from 44 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Inactive time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 322 kcal

Equipment

Ingredients
  

  • 1 Tablespoons olive oil,
  • 1 ¼ pounds pork chops boneless (mine were around ¼ inch thick- you can also use bone-in as long as they're thin cut- my package had 8 slices)
  • 1 teaspoon Kosher salt, to taste
  • ¼ teaspoon Ground black pepper, to taste
  • 1 medium onion, sliced into thin rings
  • 2-3 cloves garlic, smashed
  • 1 cup red wine
  • 1 14.5 ounce can beef broth (you can also use chicken broth if that's what you have on hand)
  • 2 Tablespoons tomato paste
  • Water (optional)

Instructions
 

  • In a large skillet, heat olive oil over medium-high heat.
  • Pat the pork chops dry with paper towel and season well with salt and pepper on both sides.
  • In batches, sear each chop until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan!
  • Once all the pork chops are browned and out of the pan, add sliced onion and smashed garlic.
  • Season them with salt and pepper to taste and sauté for a minute or two.
  • Move the veggies to the sides of the pan and add the tomato paste to the center. Cook for two minutes stirring periodically. Then stir back in the veggies, to coat.
  • Add the wine to the pan and scrape up the brown bits with a wooden spoon to deglaze the pan.
  • After the wine has simmered for a minute or two, add broth. Stir well to combine and add the pork chops back into the pan. Bring it to a boil.
  • Once boiling, reduce the heat to medium, cover and simmer for an hour, stirring periodically. If it starts to dry out, add a little water (I didn't run into this issue). Serve immediately after the hour is up.

Video

Notes

  • I'd assume you can do thick ones in the slow cooker. I haven't tested this. I've heard from others that it won't cook the alcohol out, but I've cooked other recipes in the slow cooker with wine, and the booze definitely did cook out — it could go either way. If you do try thick chops in the slow cooker (8 hours on low is what I'd do), please leave a comment and let me know how it works out and if the booze cooked out.
  • You could totally make this recipe with bone-in pork chops as long as they're thin-cut.
  • I prefer to slice my onions into thin rings because I think they look prettier. I go with a thin slice — as it all braises, they kind of melt into the sauce and eventually melt in your mouth. This takes the whole sopping-it-up-with-bread thing to a whole other delicious level.
  • Speaking of bread, please promise me you'll eat this with a crusty loaf of bread because that sauce is amazing and basically begs for bread to dip in it. This sauce is so tasty that you may find yourself strongly considering drinking it with a straw. No judgment. I live that life.
  • Make sure you give this a full hour of braising. You can go in and stir it once in a while, but leave it covered and let it work its magic.
  • If you feel like the sauce is drying out when braising add a little water to the pan.
  • If you prefer a thicker gravy, you can thicken it with a slurry. Combine a few tablespoons of flour (or cornstarch) and water, then add it about 10 minutes before the end of the cooking time.
  • This recipe makes 8 thin pork chops which is a good amount for our family for 4, with leftovers for me to bring for lunch. It could easily feed four adults if you're not concerned with having leftovers.
  • Prep ahead: Slice onions and peel garlic.
  • Leftovers and Storage: These will last up to 4 days covered in the refrigerator.

Nutrition

Serving: 1servingCalories: 322kcalCarbohydrates: 6gProtein: 31gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 95mgSodium: 717mgPotassium: 734mgFiber: 1gSugar: 3gVitamin A: 130IUVitamin C: 4mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!

Asian-Inspired Rainbow Salad

· 6 Comments

This Asian-Inspired Rainbow Salad Recipe with chicken is dangerously addictive — in the best way ever. It's perfect for a crowd and is also great to make as a healthy meal prep for the week!

An overhead image of a crunchy asian salad with lines, blue napkin and dressing around it.
[feast_advanced_jump_to]

Why You'll Love This Asian Style Salad

Sometimes great recipes just happen. No planning. No inspiration. One moment you're trying to figure out what you're going to eat and BAM! You're hit with inspiration. And that pretty much sums up the story of how this Asian salad recipe was created. I

A few weeks back, I made an Asian-inspired meal prep one day and brought it over to my parent's house to enjoy lunch with my mom. Unfortunately, I had also forgotten the dressing that went with it. So I went into her fridge and pantry and created a sort of Thai peanut dressing right then and there. It was so completely delicious that both of us could not stop eating our bowls. Here are just a few other reasons to love it:

  • A delicious meal on its own or...
  • An excellent side dish
  • Wholesome ingredients
  • Simply chop and combine
  • Perfect for meal planning
A close up image of the chicken in the Asian salad drizzled with the peanut dressing.

Ingredient Information And Substitutions

  • Cooked Chicken - This Asian chicken salad recipe is a great way to use up leftover chicken. Grilled or rotisserie would be perfect! Seasoning is not a concern here unless you are using chicken that was cooked in a heavily flavored sauce.
  • Lettuce - I like romaine best, but you can use whatever you have on hand. Butter lettuce is also a good option!
  • Vegetables - This dish is packed with veggies! You'll need bell pepper, baby cucumbers, edamame, carrots, red cabbage, cilantro and scallions.
  • Thin Chow Mein Noodles - Add just the right amount of crunch! You could totally substitute fried wontons.
  • Peanut Salad Dressing - Use a combination of peanut butter, sesame oil, soy sauce, lime juice, garlic powder, Sriracha and honey to make your homemade dressing.

How to Make This Asian Crunch Salad

Step 1: Prep the ingredients

Make sure that all of your veggies and the cooked chicken are chopped into evenly sized pieces and combine in a bowl.

A white bowl with lettuce, chicken and shredded cabbage and carrots in it.
Bell peppers, and cucumbers added to the bowl.
Edamame, crispy chow mein noodles and chopped herbs added to the bowl.

Step 2: Make the Asian salad dressing

Whisk together the salad dressing ingredients in a separate bowl. Taste test until you get the flavor you're after.

Asian salad dressing recipe in a glass bowl with a whisk in it.

Step 3: Serve

When you're ready to serve, pour the dressing on top and enjoy!

Frequently Asked Questions

How much salad does this make?

This Asian chicken salad recipe makes a good size salad that's perfect to bring to a party as a dish to pass. You can easily halve the dressing and just make a salad small enough for one or two people as well. I left the amounts of the salad fixings open for this very reason!

Can I make Asian chopped salad without chicken?

Yes! There are so many veggies in here, it would totally work! If you're craving some protein, consider adding chickpeas or tofu.

Can I make the dressing in advance?

Yes! I'd encourage you to assemble your Asian chicken salad and make the dressing in advance, but don't actually dress the salad until just before serving to avoid everything getting soggy.

Can I make this as meal prep?

Sure! Make the full recipe and divide it between your containers. Once again, hold off on dressing them until just before serving.

A salad with chicken and rainbow veggies on it in a white bowl with a blue napkin and dressing in the background.

Tips For Making This Asian Salad

  • Toss gently. You want the ingredients to be lightly mixed together — if you toss too vigorously you could mash up some of the vegetables.
  • Play around with the texture. The variety of veggies in this Asian chopped salad will give you a crunch in every bite! The bell peppers and cucumbers in particular add much to the overall texture. Consider adding some nuts, snow peas, or red onion for even more!
  • Add fruit. Some Asian salad recipes will sometimes call for a touch of fruit, so if you want to add some sweetness to the mix I encourage you to do so! Mandarin oranges, mangoes, or chopped pineapple are all great options.
  • Wait to add the dressing just before serving. Remember to add the dressing just before serving! Otherwise, you'll end up with a soggy mess.
  • Ingredients to Prep Ahead: Clean all veggies, cut lettuce, shred. carrots and cabbage, cut cucumbers, slice red peppers and mix dressing.
  • Leftovers and Storage: This lasts up to 5 days without dressing in airtight containers in the fridge.

What To Serve With Asian Sesame Salad

Try these delicious Asian-inspired main dishes with your salad:

Other Salad Recipes To Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

An overhead image of a crunchy asian salad with lines, blue napkin and dressing around it.

Asian-Inspired Rainbow Salad

Jessy Freimann
This Asian-Inspired Rainbow Salad Recipe with chicken is dangerously addictive — in the best way ever. It's perfect for a crowd and is also great to make as a healthy meal prep for the week!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Asian, Thai
Servings 6 servings
Calories 59 kcal

Equipment

Ingredients
  

Salad:

  • 4 cups cut Romaine lettuce packed
  • 1 cup sliced red bell pepper,
  • 1 cup sliced baby cucumbers,
  • ¾ cup Edamame, shelled
  • 1 cup shredded carrots,
  • 1 cup shredded red cabbage, shredded
  • ½ cup Thin chow mein noodles
  • 2 pieces Cooked chicken breast, sliced thin (leftover grilled or rotisserie chicken also works)
  • 5-6 sprigs Cilantro, lightly torn
  • 2-3 Scallions, sliced thin on the diagonal
  • Lime wedges, for garnish

Peanut Dressing

  • 2 Tablespoons peanut butter
  • 2 teaspoons sesame oil
  • 2 Tablespoons soy sauce
  • 2 Tablespoons lime juice
  • ¾ teaspoon garlic powder
  • 1 ½ teaspoons Sriracha
  • 2 teaspoons honey

Instructions
 

  • Chop all salad ingredients and combine in a large bowl.
  • In a separate bowl, whisk together all dressing ingredients. Taste and adjust seasonings to your taste if necessary.
  • Refrigerate until serving. When ready to serve, pour the dressing on your salad and toss to combine. Serve immediately.

Video

Notes

  • Toss gently. You want the ingredients to be lightly mixed together — if you toss too vigorously you could mash up some of the vegetables.
  • Play around with the texture. The variety of veggies in this Asian chopped salad will give you a crunch in every bite! The bell peppers and cucumbers in particular add much to the overall texture. Consider adding some nuts, snow peas, or red onion for even more!
  • Add fruit. Some Asian salad recipes will sometimes call for a touch of fruit, so if you want to add some sweetness to the mix I encourage you to do so! Mandarin oranges, mangoes, or chopped pineapple are all great options.
  • Wait to add the dressing just before serving. Remember to add the dressing just before serving! Otherwise, you'll end up with a soggy mess.
  • Ingredients to Prep Ahead: Clean all veggies, cut lettuce, shred. carrots and cabbage, cut cucumbers, slice red peppers and mix dressing.
  • Leftovers and Storage: This lasts up to 5 days without dressing in airtight containers in the fridge.

Nutrition

Serving: 2cupsCalories: 59kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 386mgPotassium: 76mgFiber: 1gSugar: 3gVitamin A: 169IUVitamin C: 4mgCalcium: 9mgIron: 0.4mg
Tried this recipe?Let us know how it was!

Copycat Panera Chicken Salad Recipe

· 19 Comments

Copycat Panera Chicken Salad Recipe is one of my favorite light lunches. Made with juicy chicken, plump grapes, and crunchy toasted almonds. It's seriously quick and easy to make and a great way to repurpose leftover chicken!

Two halves of a chicken salad sandwich piled on top of each other revealing the inside of the sandwich.

Why You'll Love Copycat Panera Chicken Salad

Raise your hand if you love Panera Bread! *waves both hands excitedly in the air* I've been a long time Panera Bread fan, and one of my favorite things to order is their Napa Almond Chicken Salad Sandwich. This Panera chicken sandwich has all things you love including grapes, sliced almonds, and celery. Not only does it taste fantastic but it has the perfect crunch in every bite. Plus, it makes the perfect light lunch! Here's why you'll love this:

  • Quick & easy
  • Refreshing any time of year
  • Great for meal prepping
  • Perfect picnic food
  • Kid and adult approved

It's always good to have a few good chicken salad recipes up your sleeve (like these Chicken Salad Stuffed Tomatoes, which make an excellent, healthy appetizer!). It's a great way to repurpose your dinner into a light lunch the next day. While you are at it, be sure to try out my Copycat Panera Bread BBQ Chicken Salad too. It's heavenly!

A close up overhead image of a piece of bread with chicken salad on it on a plate with a striped towel next to it.

Ingredient Information and Substitutions

  • Chicken - I prefer chicken breast for this but any cut will work- leftovers, rotisserie- even leftover holiday Turkey!
  • Add-ins - In addition to the chicken, celery adds the perfect crunch along with sliced almonds. And juicy grapes add just the right touch of freshness.
  • Dressing - The creamy, balanced dressing is made with mayonnaise, sour cream, honey, lemon juice, apple cider vinegar, dried basil, dried rosemary, salt and pepper.
An overhead image of the labeled ingredients for this salad.

How To Make Chicken Salad With Fruit

Step 1: Mix the dressing

In a large bowl whisk together all the dressing ingredients until well combined. taste and adjust seasoning as needed.

Dressing ingredients in a glass bowl.
Dressing ingredients mixed together.

Step 2: Add remaining chicken salad ingredients

Add chopped chicken, celery, almonds and grapes into the bowl. Stir until everything is combined and well coated in the dressing.

Serve on your favorite bread to make a sandwich, eat with crackers, or roll it up in a large piece of lettuce for a wrap.

Chicken, almonds, celery and grapes added into the bowl.
Chicken salad mixed together in the bowl with a blue spoon in it.

Frequently Asked Questions

Can I cook chicken specifically for this recipe? 

Yes! Here's what I do: Begin by sprinkling lemon pepper on chicken breasts. Cook in a preheated oven at 400 degrees for 25 minutes or until they reach 160 degrees F. Allow the chicken to cool and chop it.

What if I'm only cooking for one or two people? 

This makes a pretty good amount of napa almond chicken salad, so if you're cooking for one or two and don't want leftovers, feel free to halve the recipe

Is there a good way to make this recipe low carb?

Sure! This the chicken salad is already pretty low carb on it's own, but it would taste great as lettuce wraps or stuffed into hollowed-out tomatoes or avocados.

What is the best chicken for chicken salad?

I prefer breast meat but any cut will work once the skin, fat and bones are removed. Although I prefer to use chopped chicken, you can also make this chicken salad with shredded chicken if you'd like.

How long does chicken salad last in the refrigerator?

This lasts 4 days in the fridge. Store it in an airtight container.

Can you make this chicken salad recipe a bit healthier?

Although the recipe is pretty light to begin with, if you want to make it even lighter, you can use light mayonnaise and substitute Greek yogurt in place of sour cream (or just use light sour cream).

A hand hold a half chicken salad sandwich revealing the inside of it

Tips For Making Panera chicken salad recipe

  • If you want to make the chicken for this salad: Cook in a preheated oven at 400 degrees for 25 minutes or until they reach 160 degrees F. Allow the chicken to cool and chop it.
  • In a hurry? No problem, swap the chicken breasts for your favorite rotisserie chicken. It will save you a step and is a great option when you are in a time crunch.
  • Play with the flavors. This Panera chicken salad recipe is forgiving, so you can easily adjust the ingredients. Fresh herbs, cranberries, and diced apples are just a few ideas to consider.
  • Swap the almonds. Not a fan of almonds? That's fine! Simply swap them for walnuts or pecans. Or leave the nuts out altogether.
  • Prep ahead: Cook and chop the chicken, dice celery and halve grapes.
  • Leftovers and Storage: This will last up to 4 days covered in the fridge.
A blue spoon holding up a scoop of chicken salad from the mixing bowl.

What To Serve With Chicken Salad

These recipes pair really well with chicken salad:

Other Awesome Lunch Recipes

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A hand holding a half chicken salad sandwich revealing the inside of it

Copycat Panera Chicken Salad Recipe

Jessy Freimann
Copycat Panera Chicken Salad Recipe is one of my favorite light lunches. Made with juicy chicken, plump grapes, and crunchy toasted almonds. It's seriously quick and easy to make and a great way to repurpose leftover chicken!
5 from 19 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 345 kcal

Equipment

Ingredients
  

  • 1 cup mayonnaise
  • 1 Tablespoon sour cream
  • 1 ½ Tablespoons honey
  • 1 ½ Tablespoons lemon juice
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup celery, diced (around 3 ribs)
  • 1 cup red grapes, halved
  • ¾ cup sliced almonds, toasted
  • 2 chicken breasts, diced

Instructions
 

  • Add mayonnaise, sour cream, lemon juice, honey, apple cider vinegar, basil , rosemary, salt and pepper to the bowl and mix until well combined.
  • Add the chicken, celery, grapes and almonds. Mix until well combined and fully coated. Serve immediately or refrigerate until serving.

Video

Notes

  • If you want to make the chicken for this salad: Cook in a preheated oven at 400 degrees for 25 minutes or until they reach 160 degrees F. Allow the chicken to cool and chop it.
  • In a hurry? No problem, swap the chicken breasts for your favorite rotisserie chicken. It will save you a step and is a great option when you are in a time crunch.
  • Play with the flavors. This Panera chicken salad recipe is forgiving, so you can easily adjust the ingredients. Fresh herbs, cranberries, and diced apples are just a few ideas to consider.
  • Swap the almonds. Not a fan of almonds? That's fine! Simply swap them for walnuts or pecans. Or leave the nuts out altogether.
  • Prep ahead: Cook and chop the chicken, dice celery and halve grapes.
  • Leftovers and Storage: This will last up to 4 days covered in the fridge.

Nutrition

Serving: 1cupCalories: 345kcalCarbohydrates: 8gProtein: 3gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 17mgSodium: 446mgPotassium: 152mgFiber: 2gSugar: 5gVitamin A: 114IUVitamin C: 2mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!

Crispy Parmesan Potatoes

· 2 Comments

My Crispy Parmesan Potatoes are roasted with to crispy, cheesy, garlicky perfection. Tasty as a side dish for lunch, dinner, or even breakfast, your family will fight for seconds!

A close up image of roasted potatoes on a sheet pan.
[feast_advanced_jump_to]

Why You'll Love Potatoes With Parmesan Cheese

I can't think of a more classic side dish that goes well with pretty much any dinner than crispy and flavorful roasted potatoes. Growing up, we would fight over the crispiest ones on the tray, which is a trait I inherited from my dad because he was the King of Crispy Potatoes!

For this recipe, I opted to use Parmesan cheese that's finely shredded as opposed to finely grated because I wanted it to clump together a bit to have alllll the crispy bits. Because crispy bits are always a good idea! Super easy to make and even easier to scarf down, here are a few more reasons to love this recipe for roasted Parmesan potatoes:

  • Come together with a handful of pantry ingredients
  • Prepped and ready in 1 hour
  • Sheet pan recipe
  • Perfect for any and every meal
  • The whole family will love them!
An overhead image of a sheet pan of crispy potatoes on a blue and white towel with parsley on the side.

Ingredients Information and Substitutions

  • Red Skin Potatoes - I like red skin potatoes best for this recipe for a few reasons. They hold up really well when baked, and the skin adds a pop of color to the final dish. I recommend that you dice the potatoes to all be the same size for even cooking. I went with one inch.
  • Olive Oil - A little goes a long way here — I love olive oil because it adds a rich flavor and is relatively wholesome when compared to other oils.
  • Parmesan Cheese - Again, I'm using shredded Parmesan instead of grated for the crispiest (and cheesiest!) results. Another good option is Romano Cheese.
  • Seasonings - You'll need a simple combination of garlic powder, salt, pepper, and Italian seasoning, as well as chopped fresh parsley as a garnish.
An overhead image of the labeled ingredients for this recipe.

How to Make Parmesan Potatoes

Step 1: Preheat the oven to 425 degrees F and lightly grease a sheet pan. You can line it for easier clean up, but I find that they crisp up better without a liner. Place the potatoes, oil, cheese, and seasonings in a mixing bowl and mix. Make sure the seasonings are evenly distributed!

Diced red potatoes in a bowl.
Ingredients added on top of the potatoes.
Potatoes and ingredients mixed together with wooden spoons in the bowl.

Step 2: Spread the potato mixture in an even layer on the baking sheet. Scrape any remaining cheese from the bowl and sprinkle on top.

A sheet pan with the potato and cheese mixture spread on it.

Step 4: Bake for 45 minutes. Flip every 15 minutes as the potatoes cook. Optional: Broil until the tops of your garlic Parmesan roasted potatoes turn golden brown and crispy. Garnish with fresh parsley, serve immediately, and enjoy!

A sheet pan of potatoes in the oven about to be baked.

Frequently Asked Questions

Is it necessary to boil potatoes before roasting?

Nope! Some chefs do — but I find as long as I dice the spuds into small enough pieces, they cook up just fine when roasted from raw. If you decide to make the potato pieces larger, just extend the cooking time until fork tender.

How do you keep roast potatoes crispy?

You can keep your taters crispy in several different ways. First, make sure to roast at a high temperature — I use 425 degrees F — and flip the potatoes several times as they bake. The added olive oil is also very important. Don't skip it! A short broil at the very end of the baking time adds optimal crispiness.

Why are my oven roasted Parmesan potatoes soggy?

You likely used too much oil. Yes, you do need to include it as mentioned above, but don't overdo it. Follow the quantities on the recipe card below and you shouldn't have to deal with this issue.

The corner of a sheet pan of potatoes on a blue and white towel.

Tips For Making Garlic Parmesan Roasted Potatoes

  • Uniformity is key. Cutting the potatoes to uniform size helps promote even cooking.
  • If your baking sheet doesn't fit all of the Parmesan potatoes in a single layer, I recommend splitting them between two pans. If they're piled on top of each other, they will steam and not get as crispy.
  • You can easily double this Parmesan roasted potatoes recipe for a dinner party or holiday get-together.
  • My Parmesan potatoes are best enjoyed right away, though I will say I was surprised at how tasty they are when reheated! To reheat: I placed them onto a pan covered in foil and baked until hot and uncovered them shortly before serving.
  • Prep ahead: Wash the potatoes.
  • Storage and Leftovers: These will last up to 3 days covered in the refrigerator.
A close up mage of the corner of crispy potatoes on a sheet pan.

What To Serve With Garlic Parmesan Potatoes

Round out your meal with these tasty recipes:

Other Potato Side Dishes to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A close up image of roasted potatoes on a sheet pan.

Crispy Parmesan Potatoes

Jessy Freimann
My Crispy Parmesan Potatoes are roasted with to crispy, cheesy, garlicky perfection. Tasty as a side dish for lunch, dinner, or even breakfast, your family will fight for seconds!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course dinner, Side Dish
Cuisine American
Servings 6 servings
Calories 85 kcal

Equipment

Ingredients
  

  • 6 cups red skin potatoes cut into 1 inch cubes around 6-8 medium potatoes
  • ¼ cup olive oil
  • 1 cup finely shredded Parmesan cheese
  • 1 Tablespoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon Italian seasoning
  • Chopped parlsey for garnish optional

Instructions
 

  • Preheat the oven to 425 degrees and lightly grease a sheet pan.
  • Place all ingredients into a large mixing bowl and toss until all the potatoes are evenly coated.
  • Spread the potatoes onto the pan in one even layer and scrape any remaining cheese over the top of the potatoes.
  • Bake for 45 minutes turning twice (every 15 minutes).
  • Turn the broiler on and broil for a couple more minutes until they're golden brown and crispy (if necessary- depending on your oven, you may not have to do this). Garnish with parsley and serve immediately.

Video

Notes

  • Uniformity is key. Cutting the potatoes to uniform size helps promote even cooking.
  • If your baking sheet doesn't fit all of the Parmesan potatoes in a single layer, I recommend splitting them between two pans. If they're piled on top of each other, they will steam and not get as crispy.
  • You can easily double this Parmesan roasted potatoes recipe for a dinner party or holiday get-together.
  • My Parmesan potatoes are best enjoyed right away, though I will say I was surprised at how tasty they are when reheated! To reheat: I placed them onto a pan covered in foil and baked until hot and uncovered them shortly before serving.
  • Prep ahead: Wash the potatoes.
  • Storage and Leftovers: These will last up to 3 days covered in the refrigerator.

Nutrition

Serving: 1cupCalories: 85kcalCarbohydrates: 1gProtein: 0.3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 389mgPotassium: 21mgFiber: 0.3gSugar: 0.05gVitamin A: 6IUVitamin C: 0.03mgCalcium: 7mgIron: 0.3mg
Tried this recipe?Let us know how it was!

Grandma's Baked Artichoke Hearts

· 35 Comments

Grandma's Baked Artichoke Hearts is one of my favorite holiday side dishes. This is such an easy recipe and can even be made ahead of time. It's a delicious addition to your Thanksgiving, Christmas or Easter dinner!

A close up of a serving spoon in a white pan of baked artichoke hearts.
[feast_advanced_jump_to]

Why You'll Love Baked Artichokes Hearts

My family has some recipes that are mainstays on certain holidays. Without them, it would simply not be the same. So naturally, I had to share one with you. A dish that is a few simple ingredients and is quick and easy to throw together. It's an absolute must at every Thanksgiving (and most other big eating holidays as well!). My Grandma Rose's Baked Artichoke Hearts.

I don't know the exact origin of this artichoke hearts recipe, but I suspect it was derived from her (amazing!) Stuffed Artichokes, which were a huge favorite of mine as a kid. I always loved the novelty of taking those artichoke petals (Is it petals? Leaves? Why do I not know the correct terminology for this??) and scraping all the delicious artichoke and filling off with my teeth.

But the real reward was the perfectly tender and flavorful baked artichoke heart at the center of it all. It’s well-seasoned with cheese, bread crumbs and plenty of the kind of love you can only find in the very best of your Grandma's cooking. Trust me when I say, you’ll want them at every holiday dinner! Here's why you've got to try them:

  • Holiday artichoke side dish staple
  • Ready in less than an hour!
  • Family-friendly
  • Easy
  • Delicious
An overhead image of this artichoke bake recipe in a white oval baking dish with a white and red napkin and some garlic next to it.

Ingredients for baked artichokes

  • Artichoke hearts - Use frozen artichoke hearts are going to give you the best results. If it's in a jar it is soaked in brine it completely changes the flavor and is not as good.
  • Bread crumbs - I prefer to buy already seasoned bread crumbs. You could also buy plain and season them yourself .
  • Cheese - Either Parmesan or Romano are both great options.
  • Garlic Powder - It gives the perfect garlic flavor!
  • Olive oil - All you will need is a drizzle.
An overhead image of the labeled ingredients for this recipe.

How To Make Baked Artichoke Hearts Casserole

Step 1: Boil artichoke hearts

Preheat the oven and prep the pan. Boil artichoke hearts for 3-5minutes and drain well on a paper towel lined pan.

Artichoke hearts boiling in a large pan.
Artichoke hearts drying on a paper towel lined sheet pan.

Step 2: Prep bread crumbs

Mix the bread crumbs, cheese, and garlic powder in a bowl.

Dry ingredients placed in a glass bowl.
Dry ingredients mixed together and divided into two separate bowls.

Step 3: Add layers to dish

Place half of the artichokes in the pan and add bread crumb mixture. Add another layer of artichokes and the rest of the bread crumbs.

A layer of artichokes in a white baking dish.
A layer of breadcrumbs in a white baking dish.
Another layer of artichokes in a white baking dish.
A final layer of bread crumbs in a white baking dish.

Step 4: Poke holes and bake

Take the back of a spoon and poke holes all round. Drizzle with a little water. Then drizzle the top with olive oil and bake for 30-40 minutes until the top is golden brown. Serve immediately.

Olive oil being drizzled over the artichoke casserole.
The casserole dish in the oven uncovered.

Frequently Asked Questions

What are artichoke hearts?

The artichoke heart is the meaty center of the artichoke that is found underneath the tough leaves. It has what's called the choke around it which is a texture similar to hairs or fuzz, which are scraped off before consuming. It's considered the best part of the artichoke.

How long do you boil the artichoke hearts?

I usually do a quick 3-5 minute boil and then drain them well.

How long do you bake this recipe?

Bake for 30-40 minutes until they’re golden brown on top.

Can I make these ahead of time?

Yes! You have two options. You can assemble it before and then bake it off just before serving. Or you can assemble and bake and then reheat before serving.

Can you freeze this artichoke hearts recipe?

This is not the ideal dish to freeze.

How many people does this artichoke side dish feed?

As written, this particular recipe feeds around 6-8 people. That said, this recipe is pretty adaptable for whatever amount of people you'll be serving.

How long do baked artichoke hearts last in the refrigerator?

Baked artichokes will last 4-5 days in an airtight container.

A plate of artichoke hearts with a fork on it and a white and red napkin and garlic behind it.

Tips For How To Cook Artichoke Hearts In The Oven

  • Be sure to use frozen artichoke hearts. The canned artichoke hearts tend be marinated and it completely changes the flavor of the dish.
  • Boil the artichoke hearts first. I find that the boiling helps defrost and get them to the perfect texture.
  • Go big on the cheese! The original recipe is one of those great family recipes that are done entirely by feel! I gave some basic measurements, but I strongly encourage you to do it to taste and to what feels right. The bottom line is, be liberal with the cheese and breadcrumbs. Since this type of cheese is particularly salty, it's used in place of salt. You don't want to skimp on it!
  • I use the back of a wooden spoon to poke the holes into the artichoke mixture before pouring in the water. You can also use a clean finger, just don’t skip this step.
  • Don't use too much water- you want to moisten it slightly without drowning your artichoke hearts.
  • Use oil to promote browning. I finish it off with a drizzle of olive oil to help it brown a bit on the top. In a pinch you could always use olive oil cooking spray.
  • Prep ahead: Blanch and drain the artichoke hearts.
  • Leftovers and Storage: This will last 4-5 days in an airtight container in the refrigerator.

What To Serve With This Artichoke Hearts Recipe

Round out your meal with these tasty recipes:

Other Delicious Artichoke Recipes

Hosting Thanksgiving?

Discover the secret to hosting Thanksgiving without all the stress! Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A plate of artichoke hearts with a fork on it and a white and red napkin and garlic behind it.

Grandma's Baked Artichoke Hearts

Jessy Freimann
Grandma's Baked Artichoke Hearts is one of my favorite holiday side dishes. This is such an easy recipe and can even be made ahead of time. It's a delicious addition to your Thanksgiving, Christmas or Easter dinner!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Italian
Servings 8 servings
Calories 41 kcal

Equipment

Ingredients
  

  • 3 packages frozen quartered artichoke hearts, thawed (the canned or jarred are too briny)
  • ⅔ cup seasoned bread crumbs, divided in half
  • 1 cup Romano or Parmesan cheese, divided in half
  • 2 teaspoons garlic powder, divided in half (I'm told at one point Grandma used minced garlic, but it's my understanding this was long before my time. I only ever remember her using garlic powder)
  • Olive oil
  • Water

Instructions
 

  • Preheat oven to 350 degrees and grease an 8" x 8" or 9" x 9" baking pan.
  • Boil artichoke hearts for 3-5 minutes, then drain well and pat dry with paper towels.
  • Combine bread crumbs, cheese and garlic powder in a bowl and divide into two equal amounts and set aside.
  • Take half of the artichokes and arrange tightly in a single layer in the bottom of the pan.
  • Top with half of the bread crumb mixture.
  • Arrange the rest of the artichokes in a second layer and top with the rest of the breadcrumb mixture.
  • Use the back of a spoon (or clean fingers) to poke holes all around the top. Drizzle with water- you don't want it drenched and floating in water but you don't want it to be dry either.
  • Drizzle lightly with olive oil to taste (don't drown it) and bake for 30-40 minutes until the top is golden brown. Serve immediately.

Video

Notes

  • Be sure to use frozen artichoke hearts. The canned artichoke hearts tend be marinated and it completely changes the flavor of the dish.
  • Boil the artichoke hearts first. I find that the boiling helps defrost and get them to the perfect texture.
  • Go big on the cheese! The original recipe is one of those great family recipes that are done entirely by feel! I gave some basic measurements, but I strongly encourage you to do it to taste and to what feels right. The bottom line is, be liberal with the cheese and breadcrumbs. Since this type of cheese is particularly salty, it's used in place of salt. You don't want to skimp on it!
  • I use the back of a wooden spoon to poke the holes into the artichoke mixture before pouring in the water. You can also use a clean finger, just don’t skip this step.
  • Don't use too much water- you want to moisten it slightly without drowning your artichoke hearts.
  • Use oil to promote browning. I finish it off with a drizzle of olive oil to help it brown a bit on the top. In a pinch you could always use olive oil cooking spray.
  • Prep ahead: Blanch and drain the artichoke hearts.
  • Leftovers and Storage: This will last 4-5 days in an airtight container in the refrigerator.

Nutrition

Serving: 1servingCalories: 41kcalCarbohydrates: 7gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 134mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 19IUVitamin C: 0.3mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!

Almond Croissant Baked French Toast

· 16 Comments

Make this Almond Croissant Baked French Toast if you want to impress your friends and family with minimal effort. It's easy to make and full of delicious flavor — you can even make it ahead!

Croissant Baked French toast on a white plate covered in syrup with fresh berries on the side.
[feast_advanced_jump_to]

Why You'll Love Baked Croissant French Toast

For me, it's important to have recipe options that are super easy to throw together, while still producing a flavor that's sure to impress. This croissant French toast bake packs a serious flavor punch, and it comes out looking gorgeous every time. It can also easily be made ahead if you need to, while still being easy enough to make that you can make it that morning as well.

Here are a few more reasons to love my Baked French toast:

  • Sure to impress
  • Full of sweet flavor
  • Perfect for brunch
  • Hearty and filling
  • Family-friendly
An overhead image of croissant french toast casserole in a white pan over a blue towel with berries and a spoon on the side.

Ingredients Information and Substitutions

  • Custard- I create a delicious custard with milk, eggs, Karo syrup, salt, almond extract, ground cinnamon and brown sugar.
  • Croissants - This serves as the base for your croissant French toast casserole! It's a wonderfully flaky alternative to bread- let them sit out for a couple days to get a bit stale.
  • Cooking Spray - To prevent sticking.
  • Topping- Sliced almonds and Turbinado sugar add a delicious crunch and salted butter helps the almond French toast crisp up nicely.
  • Maple Syrup - For serving!
An overhead image of labeled recipe ingredients.

How to Make Croissant French Toast Casserole

Step 1: Recipe prep

Make sure to slice the croissants in half (like you would for a sandwich) and let them sit overnight to dry out.

A croissant cut in half on a cutting board.

Step 2: Create the egg mixture

Mix together milk, eggs, Karo Syrup, kosher salt, almond extract, ground cinnamon, and brown sugar until well combined.

Custard ingredients in a clear bowl.
Custard ingredients mixed together.

Step 3: Assemble the French toast casserole with croissants

Grease a 9" x 13" pan, then dip each croissant half in the egg mixture and shingle them in the prepared pan.

Pour the remaining mixture over the croissants and let them soak for at least 20 minutes, or overnight.

A hand dipping a croissant half into the custard.
Shingled croissant halves in a white baking pan with the remaining custard poured over them.

Step 4: Bake

When ready to bake, preheat the oven to 350 degrees F. Sprinkle sliced almonds and turbinado sugar evenly over the croissants, then place small cubes of butter onto the top of the croissants.

Cover the almond French toast with foil and bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until golden brown. Cool for 10 minutes and serve with maple syrup!

Soaked croissants with almonds, butter and Turbinado sugar on top.
The pan covered and ready to get baked.

Frequently Asked Questions

What if I forget to get croissants in advance?

No problem! You can lay them on a lined sheet pan, cut side up, and bake at 350 degrees for 5-7 minutes to toast them slightly.

Can you soak French toast overnight?

Yes! Soak for at least 20 minutes, but you can also do it overnight — just be sure to refrigerate if you're soaking longer than 20 minutes. And remove the casserole from the refrigerator 20 minutes before baking

How do you make French toast less soggy?

Day-old or toasted croissants help, but you can also prevent sogginess by letting the baked croissant French toast sit for less time. You may consider assembling it shortly before baking and letting it sit for only 20 minutes instead of overnight.

Can this croissant French toast casserole be reheated?

Yes. You can store leftovers covered in the refrigerator for up to 3 days and reheat the entire pan in the oven or individual pieces in the microwave.

A close up image of the croissant French toast on white plate with a piece cut off exposing the inside of it.

Tips For Making Croissants French Toast

  • I like to use day-old croissants so that they don't get too soggy while baking.
  • Be sure to grease your pan well. I used cooking spray, but if you have extra time, you can also butter the pan for an even better flavor.
  • Make sure you use a super sharp, serrated knife to slice the croissants in half — I prefer a bread knife. And be gentle while you're doing it so you don't smush the croissants.
  • I like to dip each croissant half into the egg mixture prior to adding each to the pan, then pour the remaining mixture over the top of the pan once all the croissants are in.
  • I like to shingle the croissant halves in the pan for a pretty presentation.
  • Let the croissants rest in the pan for at least 20 minutes (up to overnight) before baking.
  • I bake this covered to start, then uncover it for the last 15 minutes to brown the tops. This prevents them from getting too brown.
  • Be sure to let it cool for 10 minutes before serving.
  • Prep Ahead: Cut croissants
  • Leftovers and Storage: Leftovers last up to 3 days covered in the refrigerator.
A hand pouring syrup from a white bowl on top of croissant French toast on a white plate with fresh berries.

What To Serve With This Almond Croissant French Toast Bake

Round out the your brunch with:

Other Make Aehead Breakfast Recipes to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A close up image of the croissant French toast on white plate with a piece cut off exposing the inside of it.

Almond Croissant Baked French Toast

Jessy Freimann
Make this Almond Croissant Baked French Toast if you want to impress your friends and family with minimal effort. It's easy to make and full of delicious flavor — you can even make it ahead!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting time 20 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Main, Main Course, Main dish
Cuisine American, French
Servings 8 servings
Calories 186 kcal

Equipment

Ingredients
  

  • 1 ½ cups milk
  • 6 large eggs
  • ½ cup Karo Syrup
  • 1 large pinch kosher salt
  • 1 teaspoon almond extract
  • 1 teaspoon ground cinnamon
  • ¼ cup brown sugar
  • 8 day old croissants, sliced in half lengthwise
  • Cooking spray
  • ½ cup sliced almonds
  • 1 Tablespoon turbinado sugar
  • 3 Tablespoons salted butter, each Tablespoon cut into quarters
  • Maple syrup for serving

Instructions
 

  • Grease a 9" x 13" pan and set aside.
  • In a large bowl, whisk together milk, eggs, Karo® Syrup, kosher salt, almond extract, ground cinnamon and brown sugar until well combined.
  • Dip each croissant half in the egg mixture and then shingle them in the prepared pan (8 croissant halves on each side).
  • Pour remaining mixture over the croissants and let them soak for at least 20 minutes to overnight (if soaking more than 20 minutes cover and refrigerate).
  • When ready to bake, preheat the oven to 350 degrees. If you soaked overnight, let sit at room temperature for 20 minutes before baking.
  • Sprinkle the top of the croissants with sliced almonds and turbinado sugar evenly.
  • Scatter small cubes of butter onto the tops of the croissants.
  • Cover with foil and bake for 30 minutes.
  • Uncover and bake for an additional 10-15 minutes until golden brown. Cool for 10 minutes and serve with maple syrup.

Video

Notes

  • I like to use day-old croissants so that they don't get too soggy while baking.
  • Be sure to grease your pan well. I used cooking spray, but if you have extra time, you can also butter the pan for an even better flavor.
  • Make sure you use a super sharp, serrated knife to slice the croissants in half — I prefer a bread knife. And be gentle while you're doing it so you don't smush the croissants.
  • I like to dip each croissant half into the egg mixture prior to adding each to the pan, then pour the remaining mixture over the top of the pan once all the croissants are in.
  • I like to shingle the croissant halves in the pan for a pretty presentation.
  • Let the croissants rest in the pan for at least 20 minutes (up to overnight) before baking.
  • I bake this covered to start, then uncover it for the last 15 minutes to brown the tops. This prevents them from getting too brown.
  • Be sure to let it cool for 10 minutes before serving.
  • Prep Ahead: Cut croissants
  • Leftovers and Storage: Leftovers last up to 3 days covered in the refrigerator.

Nutrition

Serving: 1servingCalories: 186kcalCarbohydrates: 12gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 156mgSodium: 111mgPotassium: 175mgFiber: 1gSugar: 11gVitamin A: 409IUVitamin C: 0.01mgCalcium: 102mgIron: 1mg
Tried this recipe?Let us know how it was!

Garlic Butter Sautéed Carrots Recipe

· 5 Comments

This Sautéed Carrots recipe is so easy and not the typical sugary-sweet cooked carrots you usually find! They're sautéed with a savory mix of butter and garlic and finished with fresh parsley for a simple side dish that's sure to please!

A close up overhead image of the sauteed carrots in a pan.
[feast_advanced_jump_to]

Why You'll Love Garlic Butter Carrots

When I was a kid, I was not into cooked carrots. Probably because I always seemed to have them boiled in some sort of orange juice concoction and the whole thing was way too sweet for me. I don't mind that recipe now, but I still am not a huge fan of it.

This recipe for sautéed carrots is not the mushy, overly sweet cooked carrots recipe of yore. This is a spin-off of my husband's Grandmother's legendary Garlic Green Beans aka the way to make anyone love green beans. Think about it: anything tastes way better if you sauté it in butter and garlic.

Fresh minced garlic adds the most delicious flavor to the butter. The dish is finished with freshly chopped parsley to add a delicious freshness that elevates this dish to one that you'd be proud to contribute to any holiday table (but still easy enough to throw together for your weeknight dinners). Here are a few more reasons to try this recipe for garlic butter carrots:

  • Wonderfully savory
  • Ready in under 30 minutes
  • Minimal ingredients
  • Family-friendly
  • So easy!
The side of a pan of sauteed carrots with a wooden spoon in it.

Ingredient Information and Substitutions

  • Baby Carrots - Easier to use than full-size — you don't have to worry about peeling or chopping! That said if you have larger carrots on hand you can use those too. Just make sure to cut them into smaller, uniform-size pieces.
  • Butter - To sauté your buttered carrots! I prefer salted.
  • Olive Oil - Also needed for sautéing. I love using a mixture of butter and oil as it's a lot more flavorful and the oil keeps the butter from burning.
  • Garlic - It wouldn't be garlic carrots without a healthy helping of garlic. I'm using 3-4 large cloves of the fresh stuff, but measure with your heart. You can also use garlic powder, but the flavor won't be as pronounced.
  • Seasonings - You'll also need Kosher salt, ground black pepper, and fresh parsley.
An overhead image of labeled ingredients for this recipe.

How to Make Savory Cooked Carrots

Step 1: Microwave carrots

Place the carrots in a microwave-safe bowl with a splash of water and cover. Microwave carrots for 3-5 minutes, or until beginning to soften.

A covered bowl of carrots in a microwave.

Step 2: Make the garlic butter

Add the butter and olive oil to a sauté pan and heat over medium. When the butter is melted, add the minced garlic and stir. Cook for about 2 minutes — be careful not to burn it!

Butter and oil melting in a hot skillet.
Minced garlic added to the skillet.

Step 3: Sauté carrots

Drain any excess water from the carrots and add them to the garlic butter. Sauté for about 10 minutes, being sure to stir as you go. Season to taste with salt, pepper and parsley and serve immediately. Enjoy!

Carrots added to the how pan.
Parsley being sprinkled over the cooked carrots.

Frequently Asked Questions

How do you store carrots?

I keep mine in the crisper drawer of the refrigerator.

Do carrots have to be peeled before cooking?

As mentioned, for this recipe I recommend using baby carrots. They're already cleaned, cut, and ready to use. Again, if you choose to use whole carrots, peel them and cut to be around the same width for the best results.

How long does it take to soften carrots?

I steam them in the microwave for 3-5 minutes depending on how thick the carrots are. Remember, this will make finishing the carrots in the sauté pan go a lot quicker! I don't recommend skipping this step.

How long to cook carrots?

It should only take about 10 minutes on the stove as long as you microwave the carrots for 3-5 minutes first! So in total, less than 20 minutes.

How long do sautéed carrots last?

These will keep for around 3-5 days when properly covered in the refrigerator.

A close up side angle shot of carrots with parsley in a pan.

Tips For Making Pan Fried Carrots

  • You can also pre-cook these by boiling for 2-3 minutes. I prefer to microwave carrots for 3-5 minutes to steam them before adding them to the sauté pan. Both methods work!
  • Keep a close eye on the garlic because burnt garlic will ruin any recipe, adding a bitter flavor. If the garlic burns, wash the pan out and start over again.
  • Prepare the ingredients in advance, as these buttered carrots come together pretty quickly once you get started.
  • Season to taste- I like to add some salt and pepper, taste, and adjust as necessary.
  • Prep Ahead: Clean carrots if not buying baby carrots, wash parsley.
  • Leftovers and Storage: These will keep for around 3-5 days when properly covered in the refrigerator.
An overhead image of a pan of carrots with a wooden spoon in them and a blue towel, parsley and garlic on the side around it.

What To Serve With Buttered Carrots

Round out your meal with these tasty recipes:

Other Vegetable Dishes to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A close up overhead image of the sauteed carrots in a pan.

Garlic Butter Sautéed Carrots Recipe

Jessy Freimann
This Sautéed Carrots recipe is so easy and not the typical sugary-sweet cooked carrots you usually find! They're sautéed with a savory mix of butter and garlic and finished with fresh parsley for a simple side dish that's sure to please!
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American, French
Servings 4 servings
Calories 82 kcal

Equipment

Ingredients
  

  • 1 16 ounce bag baby carrots
  • 2 Tablespoons salted butter
  • 1-2 Tablespoons olive oil
  • 3-4 large cloves fresh garlic
  • ½ teaspoon kosher salt to taste
  • ¼ teaspoon ground black pepper to taste
  • 2-3 Tablespoons chopped fresh parsley,

Instructions
 

  • Place a the carrots and a splash of water in a microwave safe bowl and cover. Microwave for 3-5 minutes to soften the carrots slightly (depending on thickness).
  • While the carrots cook, melt butter and olive oil together in a large sauté pan over medium heat.
  • Add minced garlic to the pan and sauté for 2 minutes stirring frequently (be careful not to burn the garlic).
  • Drain carrots and add them to the pan. Sauté for around 10 minutes, stirring often.
  • Season with salt and pepper to taste and toss with fresh parley. Serve immediately.

Video

Notes

  • You can also pre-cook these by boiling for 2-3 minutes. I prefer to microwave carrots for 3-5 minutes to steam them before adding them to the sauté pan. Both methods work!
  • Keep a close eye on the garlic because burnt garlic will ruin any recipe, adding a bitter flavor. If the garlic burns, wash the pan out and start over again.
  • Prepare the ingredients in advance, as these buttered carrots come together pretty quickly once you get started.
  • Season to taste- I like to add some salt and pepper, taste, and adjust as necessary.
  • Prep Ahead: Clean carrots if not buying baby carrots, wash parsley.
  • Leftovers and Storage: These will keep for around 3-5 days when properly covered in the refrigerator.

Nutrition

Serving: 0.75cupCalories: 82kcalCarbohydrates: 0.1gProtein: 0.1gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 336mgPotassium: 4mgFiber: 0.04gSugar: 0.02gVitamin A: 210IUVitamin C: 0.01mgCalcium: 3mgIron: 0.04mg
Tried this recipe?Let us know how it was!

Puff Pastry Breakfast Pizza

· 61 Comments

This Puff Pastry Breakfast Pizza recipe is super easy and fast. You can put any toppings on it, but I love it with bacon, eggs, and cheese. This is great for brunch, Christmas morning, or a nice, relaxing weekend breakfast!

A slice of breakfast pizza on parchment and a cutting board with a bite taken out of it and the rest of the pizza in the background.
[feast_advanced_jump_to]

Why You'll Love This Breakfast Pizza Recipe

My husband LOVES Puff Pastry. I LOVE breakfast pizzas. So making a savory breakfast pastry with puff pastry seemed like a really good idea- and I did just that!

This super easy bacon and egg puff pastry breakfast pizza uses frozen puff pastry sheets topped with your favorite breakfast toppings This is totally delicious with the most flaky crust- a total hit at any brunch gathering! Here's why I love it:

  • Easy breakfast pizza recipe
  • Tastes fantastic
  • Great for holidays and get-togethers
  • Crowdpleasing
  • Family-friendly
  • Can be customized
An overhead image of a whole breakfast pizza on parchment and a cutting board.

Ingredient Information And Substitutions

  • Puff Pastry Sheets- I prefer the frozen variety by Pepperidge Farm.
  • Bacon- is my fav, but breakfast sausage or chopped ham works too.
  • Cheese- I typically use shredded cheddar and mozzarella, but any easy-melting shredded cheese works.
  • Eggs- Use large!
  • Milk- to make the eggs nice and fluffy.
  • Seasonings- I kept it simple with Kosher salt and ground black pepper.
An overhead image of labeling ingredients for this recipe.

How To Make Easy Breakfast Pizza

Step 1: Prep and bake the puff pastry

Preheat the oven and place parchment paper on a baking sheet. Roll out the dough so that it is a little thinner and there are no cracks. Fold the edges to create a crust and use a little bit of water to adhere them. Use a fork to prick the inside of the dough all over. Place the puff pastry on the baking sheet and bake for 8-10 minutes or until done.

A fork piercing into a raw puff pastry sheet.

Step 2: Prep toppings

While the crust is baking, whisk the eggs with milk, salt, and pepper until well combined.

Eggs, milk and seasonings in a glass bowl.

Step 3: Top the pizza

Sprinkle pastry crust with cheese. Carefully pour the egg mixture onto the center of the baked puff pastry crust. Sprinkle with crumbled bacon and bake for 10-15 minutes or until the cheese is melted and eggs are set. Serve immediately.

Cheese being sprinkled into the partially baked puff pastry crust.
Bacon being sprinkle onto the egg mixture in the puff pastry crust.

Frequently Asked Questions

Can I make egg pizza in advance?

While it’s still tasty when reheated, puff pastry egg pizza is definitely at its very best when consumed right away. You’ll lose that flaky, crispy texture that we all love once you refrigerate it. That said, you can prep some other other ingredients in advance like shred your cheese and cook and crumble the bacon.

How long does easy breakfast pizza last?

These will last up to 3 days in an airtight container in your fridge.

Can you freeze egg pizzas?

This is not the ideal dish to freeze.

Can I add other toppings to this breakfast pizza recipe?

Definitely, feel free to switch out the same amount of other toppings and/or cheese. I bet things like sautéed bell peppers and onions, sausage and olives would be fantastic!

Is breakfast pizza healthy?

Not really. It’s not terrible, but I wouldn’t call this health food. But everything in moderation, amirite?!

What kind of sauce do add to breakfast pizzas?

I don’t use sauce on this, although hot sauce is always a welcome add-on. Think of it as a white pizza!

Sliced breakfast pizza on parchment with the corn slice turned and facing the camera.

Tips For How To Make Breakfast Pizza

  • Thaw the puff pastry! Be sure to thaw the puff pastry dough if frozen as per the package directions.
  • Line your baking sheet with parchment for easy clean up (and an easier transfer to the sheet pan after rolling and shaping the crust on the parchment).
  • Fix the cracks. If the puff pastry dough happens to crack while you're rolling it, use water to fix it. I keep a small bowl of it next to me so I can dip my finger in it to lightly dampen the dough. The water works as an adhesive.
  • Make edges. I like to fold the edges around the entire perimeter of the dough over and adhere them with a bit of water to create the “pizza crust”.
  • Holes make the dough cook better. Gently poke the dough in the middle (not the crust) all over with a fork to help lessen the puffing. Be very careful not to poke all the way through.
  • Pre-bake the puff pastry. You'll want to bake the crust a little before adding the toppings. After you pre bake it for 7-8 minutes, gently press the dough in the middle down to deflate, being careful not to puncture it fully.
  • There can be some leakage. Anytime you're pouring liquid onto the dough, there could be some leakage (whether it's in my recipe or others). I've made this several times with much success, but once in a while, it does leak. If this happens, I simply bake it and cut off the egg that leaked, and enjoyed it all the same. Once you cut off the leaked egg (don't worry, the eggs cook and solidify in the oven), it basically looks the same. UPDATE: I reduce the eggs from the original 5 down to 3 upon retesting with the same delicious results, minus the leakage!
  • Prep ahead: Thaw puff pastry sheets (keep chilled in the fridge in packaging until use so it doesn't dry out), fry and chop bacon, shred cheddar and mozzarella cheeses.
A close up overhead image of slices of breakfast pizza next to each other.

What To Serve With Breakfast Pizzas

Round out your brunch with these recipes:

Other Puff Pastry Recipes to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A slice of breakfast pizza on parchment and a cutting board with a bite taken out of it and the rest of the pizza in the background.

Puff Pastry Breakfast Pizza

Jessy Freimann
This Puff Pastry Breakfast Pizza recipe is super easy and fast. You can put any toppings on it, but I love it with bacon, eggs, and cheese. This is great for brunch, Christmas morning, or a nice, relaxing weekend breakfast!
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6 pieces
Calories 150 kcal

Equipment

Ingredients
  

  • 1 frozen puff pastry sheet thawed as per package directions (I use Pepperidge Farms, which contains two puff pastry sheets)
  • 1 Tablespoon Flour, optional to sprinkle on your rolling pin if needed
  • 3 large eggs,
  • 3 Tablespoons milk
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper,
  • ½ cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 4 slices bacon, fried until crisp and crumbled

Instructions
 

  • Preheat oven to 425 degrees. Measure parchment paper to sheet pan size and place on clean surface.
  • Roll out the puff pastry dough so that it's slightly thinner and there are no cracks (you can fix any cracks with a bit of water).
  • Fold the edges over slightly to create a crust, and use a bit of water to adhere them. Gently prick the inside of the dough with a fork all over. Be careful not to pierce it al the way through.
  • Transfer the parchment paper to a baking pan and bake for about 8-10 minutes. The dough should look puffy and golden brown. Make sure you don't under-cook this part.
  • While the dough pre-bakes, whisk the eggs and milk with salt and pepper until well combined.
  • When the dough is out of the oven, use a fork to gently press the puffy center of the dough with the back of the fork to deflate the middle so that the crust stands a bit taller.
  • Sprinkle cheese onto the Puff Pastry sheet. Carefully pour the egg mixture evenly on top of this and sprinkle with the bacon. The egg will look like it isn't much, but it expands as it cooks.
  • Bake for 10-15 minutes or until the egg is set. Serve immediately.

Video

Notes

  • Thaw the puff pastry! Be sure to thaw the puff pastry dough if frozen as per the package directions.
  • Line your baking sheet with parchment for easy clean up (and an easier transfer to the sheet pan after rolling and shaping the crust on the parchment).
  • Fix the cracks. If the puff pastry dough happens to crack while you're rolling it, use water to fix it. I keep a small bowl of it next to me so I can dip my finger in it to lightly dampen the dough. The water works as an adhesive.
  • Make edges. I like to fold the edges around the entire perimeter of the dough over and adhere them with a bit of water to create the “pizza crust”.
  • Holes make the dough cook better. Gently poke the dough in the middle (not the crust) all over with a fork to help lessen the puffing. Be very careful not to poke all the way through.
  • Pre-bake the puff pastry. You'll want to bake the crust a little before adding the toppings. After you pre bake it for 7-8 minutes, gently press the dough in the middle down to deflate, being careful not to puncture it fully.
  • There can be some leakage. Anytime you're pouring liquid onto the dough, there could be some leakage (whether it's in my recipe or others). I've made this several times with much success, but once in a while, it does leak. If this happens, I simply bake it and cut off the egg that leaked, and enjoyed it all the same. Once you cut off the leaked egg (don't worry, the eggs cook and solidify in the oven), it basically looks the same. UPDATE: I reduce the eggs from the original 5 down to 3 upon retesting with the same delicious results, minus the leakage!
  • Prep ahead: Thaw puff pastry sheets (keep chilled in the fridge in packaging until use so it doesn't dry out), fry and chop bacon, shred cheddar and mozzarella cheeses.

Nutrition

Serving: 2piecesCalories: 150kcalCarbohydrates: 2gProtein: 10gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 113mgSodium: 445mgPotassium: 91mgFiber: 0.1gSugar: 1gVitamin A: 236IUCalcium: 111mgIron: 1mg
Tried this recipe?Let us know how it was!

Roast Turkey Thighs for Two

· 69 Comments

These Roast Turkey Thighs for Two are a mouthwatering, tender turkey dinner without the hassle of roasting a whole bird!

A close up image of golden brown roast turkey thighs in a white pan focusing on one of the turkey thighs with a red and white napkin off to the side.
[feast_advanced_jump_to]

Why You'll Love Roasted Turkey Thighs

My mom does this thing every Thanksgiving. If it's not her year to host, she has a second Thanksgiving with just us kids because she likes to have lots of leftovers. And sometimes, instead of making a gigantic turkey like she opts to make a smaller turkey and serve some roasted turkey thighs alongside it.

Each turkey thigh is always so flavorful and tender. So naturally, I did what I always do; I recreated them. My mom gave me some basic information, and I got to work. A little less than an hour later, I was thrilled to open my oven and find a couple of the juiciest, tender turkey thighs ever. They had just the right amount of seasoning and the most crispy, crackly skin on top.

Baked turkey thighs are special enough to make and serve for a holiday but simple enough for your usual Sunday or weeknight dinner. You can whip this recipe up in an hour, and it's very easy to put together as well. Don't you just love recipes that use simple ingredients that everyone has on hand? here's why I love these:

  • 1 hour 15 minutes start to finish
  • Easy and delicious
  • Incredibly tender & juicy
  • Kid-approved
  • Holiday favorite
A close up image of the top of a turkey thigh cut into exposing the juicy, perfectly cooked meat inside.

Ingredient Information and Substitutions

  • Olive oil - I love the results when using olive oil, but you can certainly swap it for your favorite variety of oil.
  • Onion - The slices of onion add huge amounts of flavor!
  • Turkey Thighs - Try to buy turkey thighs that are the same size so they cook evenly.
  • Salt & Pepper - Add as little or as much as you like.
  • Poultry seasoning - Any variety of poultry seasoning works or you can you your favorite seasonings.
  • Butter - The butter adds flavor but also makes the skin crispier.
An overhead image of labeled recipe ingredients.

How To Cook Turkey Thighs

Step 1: Add ingredients to pan

Begin by preheating the oven and drizzling oil in the bottom of the pan. Layer sliced onions on the bottom and top with seasoned turkey thighs (skin side up).

Sliced onions and oil in a white oval baking pan.
Raw turkey thighs with seasoning on them in the white oval baking pan.

Step 2: Roast

Place butter on top of each turkey thigh and roast for 50 minutes - 1 hour, until the internal temperature reaches 165 degrees.

Pats of butter added to the top of the turkey thighs in a white oval baking pan.
Turkey thighs in a white oval baking pan in the oven about to cook.

Step 3: Rest and serve

Take the baked turkey thighs out of the oven and rest under an aluminum foil tent for 10 minutes. Serve and enjoy!

Frequently Asked Questions

Can I make roasted turkey thighs for more than 2 people?

Definitely. That’s part of the reason I left the basic ingredient amounts open. Just be sure to use the right size baking dish to accommodate the number of turkey thighs you make so as not to overcrowd the pan. They’re also a great way to supplement and have extra dark meat available alongside a whole bird.

How long do leftovers last?

These last 3-5 days when covered in the refrigerator.

Can I use a turkey breast instead?

You can! You’ll want to roast it for about 20 minutes per pound but keep an eye on it so as not to overcook- remove when the thickest part reaches an internal temperature of 161 degrees and rest for 10 minutes before slicing. You can also check out my recipe for smoked turkey breast if you have a smoker.

What temperature do you cook turkey thighs?

I like to cook mine at 400 degrees.

What temperature are roasted turkey thighs done?

165 degrees is a safe internal temperature for consuming poultry. I remove at 161 and rest for 5-10 minutes during which time the temperature will rise to 165.

How many turkey thighs per person?

1 per person is plenty if it's the only meat.

A white oval pan with roast turkey thighs in it and onions and a red and white napkin in the background.

Tips For Making Baked Turkey Thighs

  • Season to taste. I left most of the ingredient amounts pretty open. I always season it to taste, although I do tend to have a lighter hand with the poultry seasoning.
  • Go digital. Everyone’s oven may vary, as will the size of your turkey thighs. I’d recommend temping each turkey thigh with a digital thermometer at the 45 minute mark. Insert the probe at the thickest part of the thigh, making sure you don't touch the bone. While these still taste great if they’re a little over cooked (gotta love dark meat!), they’re best when they temp out at 161 degrees and rested during which the temp will come to 165 degrees.
  • Rest them! Let them rest for 10 minutes to redistribute the juices. Trust me on this!
  • Prep Ahead: Slice onions.
  • Leftovers and Storage: These will last 3-5 days covered in the refrigerator.
A close up overhead shot of a perfectly roasted turkey thigh in a white oval baking pan.

What To Serve With Turkey Thighs

A few great recipes to round out and complete this meal are:

Other Turkey Recipes to Try...

A close up image of a fork holding a bite of roast turkey thigh exposing the juicy inside of the meat.

Hosting Thanksgiving?

Discover the secret to hosting Thanksgiving without all the stress! Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A white oval pan with roast turkey thighs in it and onions and a red and white napkin in the background.

Roast Turkey Thighs for Two

Jessy Freimann
These Roast Turkey Thighs for Two are a mouthwatering, tender turkey dinner without the hassle of roasting a whole bird!
4.96 from 25 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 2 turkey thighs
Calories 75 kcal

Equipment

Ingredients
  

  • 1 Tablespoon Olive oil
  • ½ cup sliced onion
  • 2 turkey thighs
  • 1 teaspoon Kosher salt
  • ¼ teaspoon Ground black pepper
  • ½ teaspoon Poultry Seasoning
  • 2 Tablespoons butter

Instructions
 

  • Preheat the oven to 400 degrees.
  • Lightly drizzle a small amount of oil on the bottom of the pan and spread the sliced onions into a layer..
  • Season the turkey thighs on each side with salt, pepper and poultry seasoning to taste (the poultry seasoning is strong so use a light hand with this).
  • Cut each pat of butter into smaller cubes and place them on various spots all over the skin on each turkey thigh.
  • Place the turkey thighs, skin side up, on top of the onions.
  • Roast for 50 minutes-1 hour until they reach an internal temperature of 161 degrees.
  • Remove them from the oven and let them rest for 5-10 minutes. Serve immediately.

Video

Notes

  • Season to taste. I left most of the ingredient amounts pretty open. I always season it to taste, although I do tend to have a lighter hand with the poultry seasoning.
  • Go digital. Everyone’s oven may vary, as will the size of your turkey thighs. I’d recommend temping each turkey thigh with a digital thermometer at the 45 minute mark. Insert the probe at the thickest part of the thigh, making sure you don't touch the bone. While these still taste great if they’re a little over cooked (gotta love dark meat!), they’re best when they temp out at 161 degrees and rested during which the temp will come to 165 degrees.
  • Rest them! Let them rest for 10 minutes to redistribute the juices. Trust me on this!
  • Prep Ahead: Slice onions.
  • Leftovers and Storage: These will last 3-5 days covered in the refrigerator.

Nutrition

Serving: 1turkey thighCalories: 75kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 1183mgPotassium: 30mgFiber: 0.1gSugar: 1gVitamin A: 39IUVitamin C: 0.1mgCalcium: 24mgIron: 0.3mg
Tried this recipe?Let us know how it was!