The Life Jolie logo
menu icon
subscribe
search icon

Chicken Shepherd's Pie Recipe

Chicken Shepherd's Pie Recipe

· 37 Comments

This chicken shepherd's pie recipe is a delicious twist on traditional shepherd's pie. It comes together quickly and easily and is an awesome way to use leftover chicken or turkey! Prepped and ready in under 1 hour.

An overhead image of a plate of chicken shepherd's pie with carrots, onion and a blue and white kitchen towel around it.
[feast_advanced_jump_to]

Why You'll Love Chicken Shepherds Pie:

Meet your new favorite leftover meal: chicken shepherd's pie. I love traditional versions as much as the next person. In fact, some of the best shepherd's pie I've had has been the classic variety that you can find at all the good Irish pubs. But sometimes it's a good idea to add your own twist, especially when it allows you to repurpose leftovers.

Which is actually what inspired me to make this recipe. Thanksgiving is one of my favorite holidays, so I'm always in search of a good way to use leftover turkey. I knew I already had recipes like Chicken and Wild Rice Soup, Buffalo Chicken Sliders, and Copycat Panera Bread Chicken Salad.

What I love even more about this particular recipe is the added bonus of using leftover mashed potatoes if you have them. It's quick, easy, totally comforting, and...

  • A great update to a traditional recipe
  • Full of veggies and protein
  • Perfect for busy weeknights
  • Hearty and satisfying
  • You'll never have to worry about wasting leftovers again!
A plate of shepherd's pie with chicken with the pan, a kitchen towel an d carrots behind it.

Ingredient Information And Substitutions

  • Chicken- Leftovers are my favorite for this recipe! You can also use leftover turkey (hello, day-after-Thanksgiving feast), rotisserie chicken, or you could even cook some chicken breast or thighs from scratch.
  • Onion & Garlic- These aromatics add so much flavor to whatever you use them in! I sauté them in Butter before adding the veggies and chicken.
  • Flour- You want your chicken filling to be thick and creamy — adding some all-purpose flour to the mix will get you there If you're gluten free substitute corn starch.
  • Mixed Veggies- To make things super easy, I'm using a bag of frozen mixed veggies! You could also use any leftovers you have in the fridge. As you can see, this is a super leftovers-focused recipe!
  • Mashed Potatoes- Again, use 'em up if you got 'em! And if you don't have any, make some mashed potatoes from scratch. They really add a lot to my this recipe!
  • Chicken Broth & White Wine- To add more flavor, and to create the gravy for the filling.
  • Seasonings- All I'm using is salt, ground black pepper, and poultry seasoning!
An overhead image of labeled recipe ingredients.

How To Make Shepherd's Pie With Chicken

Step 1- Sauté the onion and garlic.

Place a large sauté pan over medium-high heat, then add the butter. When melted, add the onion and sauté for about 3 minutes, or until softened.

Better melting in a skillet on the stove.
Onions cooking in the butter.

Add the garlic and cook for 1 more minute. Next, incorporate the flour and stir until there aren't any lumps.

Flour added to the skillet of onions and garlic.
Flour mixed in to the garlic and onions so there are no lumps.

Step 2- Add the chicken and vegetables.

Stir in the frozen veggies and chicken until well combined. Add the broth, wine, and seasonings and stir.

Bring the mixture to a boil, lower the heat to medium-low, and allow it to simmer for 10 minutes.

Chicken and veggies mixed in with the onion, garlic and roux.
Broth and wine mixed into the chicken and veggies mixture.

Step 3- Reheat the mashed potatoes.

While the chicken filling cooks, reheat the mashed potatoes in a saucepan with a bit of milk so they don't dry out.

Mashed potatoes and milk heating in a shallow pan.

Step 4- Assemble your chicken shepherd's pie.

Pour the chicken filling mixture into an 8x8-inch baking dish and carefully spread the potatoes in an even layer on top.

Chicken, veggies and gravy mixture in a baking dish.
Mashed potatoes spread evenly over the top of the baking dish.

Step 5- Bake.

Transfer the baking dish to an oven preheated to 350 degrees F and bake for 20-25 minutes. Let cool for 5 minutes before serving and enjoy!

Shepherd's Pie in the oven ready to bake.

Frequently Asked Questions

What vegetables can I use instead of the frozen mixed veggies?

You can use your favorites. Some popular choices for chicken shepherds pie are frozen peas, corn, green beans, broccoli, and cauliflower. You could even use fresh if you want — carrots, celery, peas, green beans, and mushrooms are all delicious with chicken and mashed potatoes. You'll have to simmer the mixture for a bit longer if you use fresh veggies... something to keep in mind!

What if I don’t cook with alcohol?

No problem, simply replace the wine with additional chicken broth. The wine adds an extra acidity that I love, but broth will work too.

Can you make chicken shepherd's pie ahead?

I'd say assemble it and then bake it later. Just remove from the fridge 30 minutes before and be prepared to extend the baking time a bit to make sure it's cooked through.

Can you freeze shepherd's pie with chicken?

Yes, but I'd bake it through first. It will keep for up to 2-3 months when properly stored in the freezer. Let it thaw in the fridge overnight before reheating covered at 350 degrees F for about 20 minutes.

An overhead image of a pan of chicken shepherds pie with carrots, onions and a blue and white kitchen towel around it.

Tips For MakingChicken Cottage Pie

  • To keep things simple, I like to use frozen mixed veggies. Remember, you can use whatever you love and have on hand. You could also even use up leftover cooked veggies! Just add them at the last minute before covering with potatoes and baking.
  • If you have leftover mashed potatoes this is the perfect recipe to use them. I like to heat them up in a medium pan and — depending on their texture — you can add a little milk to make them creamier. If you do, start with a small amount. You can always add more.
  • This recipe makes a smaller pan, around 8x8 or 9x9. If you need more you can always double the recipe for a 9x13 pan.
  • To make the top of your shepherds pie with chicken a little crispier, use a fork to rough up the surface a little. Or, sprinkle some Parmesan cheese on top!
  • Ingredients to prep ahead- if you don't have any leftovers, you should cook the chicken and mashed potatoes before getting started. You can also dice the onion and peel the garlic.
  • Ingredients and storage- depending on how old the leftovers are, chicken shepherds pie will keep for 2-3 days covered in the refrigerator. You can reheat single servings in the microwave — use your oven for larger portions.
A close up image of a plate of chicken shepherd pie with a blue and white towel behind it.

What To Serve With Chicken Gravy Pie

The thing I love most about this easy chicken shepherd's pie recipe is that it's already got everything you need inside to make it a well-rounded meal on its own. That said, a green salad and some crusty bread would always go well with this! Some other options include:

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 shepherd's pie with carrots, onion and a blue and white kitchen towel around it.

Chicken Shepherd's Pie Recipe

Jessy Freimann
This chicken shepherd's pie recipe is a delicious twist on traditional shepherd's pie. It comes together quickly and easily and is an awesome way to use leftover chicken or turkey! Prepped and ready in under 1 hour.
4.95 from 38 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main, Main Course, Main dish
Cuisine American
Servings 6 servings
Calories 182 kcal

Equipment

Ingredients
  

  • 3 Tablespoons butter
  • ½ cup finely diced onion
  • 2 cloves garlic, minced
  • 3 Tablespoons flour
  • 1 ½ cups frozen mixed vegetables
  • 2 cups chopped cooked chicken or turkey
  • 14 ounces chicken broth
  • ½ cup white wine (or broth)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper,
  • ¼ teaspoon poultry seasoning
  • 3 cups mashed potatoes
  • ¼ cup milk (optional- this is to mix in with the potatoes while reheating them and should only be used if you want to make them creamier. Add it in slowly, a tablespoon at a time).

Instructions
 

  • Preheat the oven to 350 degrees. Melt butter in a large sauté pan over medium high heat.
  • Add onion and sauté stirring often to soften, about 3 minutes.
  • Add garlic and cook 1 more minute.
  • Add flour and stir until no lumps remain. Cook for another minute.
  • Add frozen vegetables and chicken- mix well.
  • Stir in broth, wine, salt, pepper and poultry seasoning until well combined.
  • Bring to a boil and then reduce the heat to medium low and simmer for 10 minutes to thicken and heat through.
  • While the chicken mixture boils, reheat heat potatoes in an medium pan until creamy and heated through (you can add a little milk to make them creamier if you want).
  • Pour the chicken mixture into an 8" x 8" baking pan. Carefully spread the potatoes in an even layer on top of the chicken mixture and smooth the top as best you can.
  • Bake for 20-25 minutes. Cool 5 minutes and serve immediately.

Video

Notes

  • To keep things simple, I like to use frozen mixed veggies. Remember, you can use whatever you love and have on hand. You could also even use up leftover cooked veggies! Just add them at the last minute before covering with potatoes and baking.
  • If you have leftover mashed potatoes this is the perfect recipe to use them. I like to heat them up in a medium pan and — depending on their texture — you can add a little milk to make them creamier. If you do, start with a small amount. You can always add more.
  • This recipe makes a smaller pan, around 8x8 or 9x9. If you need more you can always double the recipe for a 9x13 pan.
  • To make the top of your shepherds pie with chicken a little crispier, use a fork to rough up the surface a little. Or, sprinkle some Parmesan cheese on top!
  • Ingredients to prep ahead- if you don't have any leftovers, you should cook the chicken and mashed potatoes before getting started. You can also dice the onion and peel the garlic.
  • Ingredients and storage- depending on how old the leftovers are, chicken shepherds pie will keep for 2-3 days covered in the refrigerator. You can reheat single servings in the microwave — use your oven for larger portions.

Nutrition

Serving: 1servingCalories: 182kcalCarbohydrates: 35gProtein: 5gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 3mgSodium: 699mgPotassium: 487mgFiber: 4gSugar: 2gVitamin A: 2347IUVitamin C: 29mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!

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.

Swiss and Ham Sliders

· 13 Comments

Make these baked Swiss and ham sliders for your next party and watch as your friends fight for seconds! You can even assemble them ahead of time so all you have to do is pop them in the oven before everyone arrives!

A close up image of a ham and cheese slider on a black spatula on top of the pan of sliders.
[feast_advanced_jump_to]

Why You'll Love Hawaiian Bread Ham Sliders

Mmmmmmmm, sliders! A good slider recipe is never a bad thing to have up your sleeve. They're quick, easy, and always a hit at any gathering. So naturally, I'm all over these kind of recipes!

I currently have one other slider recipe on this site — my Baked Buffalo Chicken Sliders — and it's one of my most popular recipes (and with good reason — yum!). This baked ham and cheese sliders recipe is along those same lines.

You can use ham and Swiss from your local deli, plus your choice of rolls. I went with Hawaiian rolls because the only thing better than regular sliders is Hawaiian roll sliders. Learn how to slice the whole slab of rolls in half to assemble the sandwiches, plus how long to bake ham and cheese sliders so they're gooey in the center and perfectly toasted on the outside.

These Kings Hawaiian ham and cheese sliders are so easy to make that you're sure to have them in regular rotation. Here are a few more reasons to love this recipe:

  • Ready in 30 minutes
  • Feeds a crowd
  • Simple, delicious ingredients
  • Easy to double if needed
  • Customize with what you have
A close up overhead image of the tops of the slider rolls with the poppy seed topping.

Ingredient Information And Substitutions

  • Hawaiian Rolls- These are a little bit sweeter than regular dinner rolls or slider buns. And since they come connected to each other, it makes it even easier to assemble these poppy seed ham and cheese sliders.
  • Deli Ham- All this means is thinly sliced ham. Grab a package from the refrigerated case or get it freshly cut from the deli counter. You can totally use leftover holiday ham, just make sure you cut them really well for serving.
  • Swiss Cheese- My favorite pairing with ham for sure, and it melts down super easily. Provolone is the next best thing for flavor and consistency, but white cheddar would be yummy too.
  • Yellow Mustard- Half of our honey mustard sauce! You can leave it off, but you might want to substitute another favorite because they're a little dry without any sauce (I tested these without sauce too because my husband hates mustard!). Dijon would be good too if you want a little kick.
  • Honey- The other half of our sauce. Adds just enough sweetness to balance all the flavors.
  • Butter Sauce- Super simple to make, but honestly, it's what makes these the best ham and cheese sliders out there. The melted butter helps the rolls brown and crisp, and the poppy seeds and onion powder add a savory crunch.
An overhead image of the labeled recipe ingredients.

How To Make Ham And Hawaiian Roll Sliders

Step 1- Slice and toast rolls.

Preheat the oven to 350 degrees F and spray a 9" x 13" pan with cooking spray.

Cut the Hawaiian rolls horizontally through the center to make a top piece and a bottom piece. Set the tops aside, then place the bottoms in the baking pan and bake uncovered for 5 minutes.

Hawaiian rolls sliced through the middle creating a top and a bottom.
Roll bottoms in the oven.

Step 2- Make the honey mustard sauce.

Whisk together the mustard and honey in a small bowl. Spread it in an even layer on the toasted bottom buns.

Mustard and honey combined in a glass bowl.
Honey mustard being spread on the bun bottoms.

Step 3- Assemble the sliders.

Now top the bottom buns with ham and cheese.

Deli ham layered on the bun bottoms.
Swiss cheese added to the bun bottoms.

Step 4- Top the sliders

Whisk together melted butter, onion powder and poppy seeds. Place the top buns on the sliders. Brush the butter mixture onto the tops of all the slider buns.

Melted butter, onion powder and poppy seeds mixed together in a glass bowl.
Slider buns on top of the sliders with the butter mixer all over them.

Step 5- Bake and serve.

Return the pan to the oven and bake for 10-15 minutes, until the tops are golden and the cheese is melted. Serve immediately.

Sliders in the oven.

Frequently Asked Questions

Can you make ham & cheese sliders ahead of time?

Yes, you can assemble these in advance and bake them just before serving. You can also make the honey mustard sauce up to a week ahead.

How long to bake ham and cheese sliders?

I bake mine at 350 degrees F for 10-15 minutes, plus 5 minutes beforehand to toast the buns.

What cheese goes best with ham?

It's totally a matter of opinion, but I think Swiss goes best. If you prefer a different type of cheese, feel free to use that instead!

Are these good cold?

These are definitely best served right away or reheated as leftovers.

A male hand pulling a slider from the pan with a trail of stretchy cheese.

Tips For Making Baked Ham And Cheese Sliders

  • Try to keep the Hawaiian roll tops and bottoms in one piece when you cut them in half. I use a really sharp serrated knife (a bread knife works too) and slowly cut through the middle, making sure to keep an eye on both sides so as not to thin out the tops or bottoms too much.
  • Bake the bottom buns for a few minutes so the honey mustard sauce doesn't make the bottom buns soggy.
  • I gave a range of amounts for the ham and cheese slices because each brand is a little different in terms of size. Definitely add more or less based on your preference.
  • Don't skip the butter step for the top buns, trust me!
  • If you want extra honey mustard sauce for dipping, double the ingredients.
  • Ingredients to prep ahead- you can slice the buns in half and whisk together the honey mustard sauce ahead of time.
  • Leftovers and storage- These will last for 2-3 days. Reheat in the oven or air fryer for best results.
A close up image of a ham and cheese slider with a bite taken out of it on a pile of other sliders with honey mustard sauce in the background.

What To Serve With Ham Cheese Poppy Seed Sliders

Game day is all about snacking, so pair these with other large-batch recipes so you don't run out of food! Or, add a salad and some veggies on the side for a simple meal.

A few great recipes to round out your spread would be:

Other Ham 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 ham and cheese slider on a black spatula on top of the pan of sliders.

Swiss and Ham Sliders

Jessy Freimann
Make these baked Swiss and ham sliders for your next party and watch as your friends fight for seconds! You can even assemble them ahead of time so all you have to do is pop them in the oven before everyone arrives!
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 8 servings
Calories 371 kcal

Equipment

Ingredients
  

  • Cooking spray
  • 18 Hawaiian rolls
  • ¼ cup prepared yellow mustard
  • 2 Tablespoons honey
  • 9-12 slices deli ham (about ¾ pound)
  • 8-10 slices swiss cheese (about ½ pound)
  • 2 Tablespoons butter, melted
  • 2 teaspoons poppy seeds
  • ½ teaspoon onion powder

Instructions
 

  • Preheat the oven to 350 degrees and spray a 9" x 13" baking pan with cooking spray. Set aside.
  • Carefully cut the Hawaiian rolls through the middle trying to keep the tops and bottoms in one piece. Set the tops aside and place the bottoms into the greased baking pan.
  • Bake uncovered for 5 minutes and remove from oven.
  • While the bun bottoms are baking whisk together the prepared yellow mustard and honey until well combined.
  • Spread the honey mustard in an even layer on the bun bottoms.
  • Top with an even layer of ham.
  • Top with an even layer of Swiss cheese.
  • Place the bun tops on top of the sliders.
  • In a small bowl, whisk together the butter, poppy seeds and onion powder until well combined. Brush this mixture evenly onto the tops of the buns.
  • Return pan to oven and bake for 10-15 minutes until the bun tops are golden and the cheese is melted. Serve immediately.

Video

Notes

  • Try to keep the Hawaiian roll tops and bottoms in one piece when you cut them in half. I use a really sharp serrated knife (a bread knife works too) and slowly cut through the middle, making sure to keep an eye on both sides so as not to thin out the tops or bottoms too much.
  • Bake the bottom buns for a few minutes so the honey mustard sauce doesn't make the bottom buns soggy.
  • I gave a range of amounts for the ham and cheese slices because each brand is a little different in terms of size. Definitely add more or less based on your preference.
  • Don't skip the butter step for the top buns, trust me!
  • If you want extra honey mustard sauce for dipping, double the ingredients.
  • Ingredients to prep ahead- you can slice the buns in half and whisk together the honey mustard sauce ahead of time.
  • Leftovers and storage- These will last for 2-3 days. Reheat in the oven or air fryer for best results.

Nutrition

Serving: 1servingCalories: 371kcalCarbohydrates: 39gProtein: 19gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 58mgSodium: 684mgPotassium: 128mgFiber: 1gSugar: 14gVitamin A: 153IUVitamin C: 0.1mgCalcium: 174mgIron: 1mg
Tried this recipe?Let us know how it was!

Hot Dogs And Potatoes

· 14 Comments

As a little throwback to my childhood, I'm sharing Hot Dogs And Potatoes. This quick and easy dinner is a simple go-to, especially because it's kid-friendly! Ready and on the table in 35 minutes.

An overhead image of a pan of hot dogs and potatoes with a blue towel and potatoes next to it.
[feast_advanced_jump_to]

Why You'll Love A Hot Dog And Fries Skillet

I don't know about you, but when I was a kid, I was alllllll about those easy, throw-together dishes everyone's mom would make. But the best one, by far was hot dogs and potatoes! Most kids love a good hot dog. And mixing them with crispy fried potatoes felt like French fries you could eat with a fork. Dip it in some ketchup and you've got yourself a winner!

So I knew I wanted to bring this back to the blog one day, and here we are — I had to teach you all how to cook hot dogs on the stove just like my mom did. This is so quick and easy to throw together and a great way to use leftovers as well. This is a family dinner that weeknight wins are made of! And in case you need even more reasons to make this for your family tonight:

  • Incredibly easy
  • The BEST way to make hot dogs
  • One skillet dish
  • No need to pre-cook the potatoes
  • Kid-tested and approved!
A close up overhead image of hot dogs and fried potatoes.

Ingredient Information And Substitutions

  • Hot Dogs- Slice your dogs before adding them to the skillet! This is key — you want there to be more surface area available to brown up so that each and every bite is nice and crispy.
  • Potatoes- This recipe is all about ease, so feel free to use whatever spuds you have on hand.
  • Oil & Butter- I like to pan fry hot dogs (and the potatoes) in a mixture of oil and butter, again, for the crispiest, most golden brown results. I usually use canola oil and salted butter, FYI.
  • Seasonings- I season everything with garlic powder, onion powder, paprika, kosher salt, and ground black pepper. A simple combination that goes a really long way!
An overhead image of labeled recipe ingredients.

How To Fry Hot Dogs And Potatoes

Step 1- Cook the potatoes.

Melt the butter and oil together in a large skillet over medium heat. Add the chopped potatoes and arrange in a single layer. Season with the onion powder, garlic powder, and paprika, and cook for about 15 minutes.

Stir and turn often, adding the salt and pepper as you go.

Butter and oil melting in a hot pan.
Raw potatoes cooking in butter and oil.

Step 2- Place the hot dogs in the frying pan.

Introduce the hot dogs to the pan with the potatoes. Continue cooking for 10-15 more minutes, or until the potatoes are golden brown and the hot dogs are browned. Serve immediately and enjoy!

Browned potatoes cooking in oil and butter
Hot dogs added to the pan of potatoes.

Frequently Asked Questions

Do I need to pre-cook my hot dogs?

No — most hot dogs come already cooked, so you're really just heating and adding a bit of char.

Can I pan fry hot dogs and potatoes ahead?

Sure, just undercook it slightly and add it back into a greased pan to heat and crisp when you're ready to eat.

How long do pan fried hot dogs last?

Hot dogs and potatoes last for 3-4 days covered in the refrigerator.

Do I have to peel the potatoes?

No — this works well with unpeeled potatoes. I just prefer to peel them because my kids are more likely to eat them that way.

Can I use leftover hot dogs?

Totally! Just add them at the very end of the cooking time — in the last 5 minutes of frying instead of 10-15 minutes should be fine — so you don't overcook and burn them.

Are there any other add-ins that would be delicious?

I think chopped bell peppers and onions would taste great! And I always serve this with ketchup. I think the big thing to remember is to watch it and manage your heat so you don't burn anything.

Hot Dogs and fried potatoes in a sauté pan with a blue and white towel and red skinned potatoes behind it.

Tips For Making Fried Hot Dogs and Potatoes

  • Another reason I like to use a combination of oil and butter is to keep the butter from burning.
  • Be sure to cut the potatoes into a uniform size for even cooking.
  • Remember to turn the potatoes often so they don't burn.
  • I think a big key to this is to get the potatoes nice and crispy before you add the hot dogs. Hot dogs cook faster than potatoes, so you'll want to wait until closer to the end to add them.
  • Keep an eye on the stove as these cook. Be sure to manage the heat throughout cooking and reduce if needed.
  • Upgrade Idea: Add an extra cheesy layer to your pan fried hot dogs. Sprinkle with your cheese of choice during the last minute of cooking for a gooey and tasty topping.
  • Ingredients to prep ahead- You can slice the hot dogs and wash the potatoes ahead of time.
  • Leftovers and storage- As mentioned, this dish will keep for about 3-4 days in an airtight container in the fridge. Use your microwave to reheat single servings in 30-second bursts until warmed through. Larger portions can be heated on the stove!
A close up image focusing on a perfectly browned hot dog slice among other slices of hot dogs and potatoes.

What To Serve With Potatoes and Hot Dogs

Now that you know how to cook hot dogs on stove, all that's left to do is pick out some sides. You've already got your protein and carb, so all you really need to round this out and make it a meal are some yummy veggies! These are a few of my favorites:

Other Delicious Skillet Meals 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 pan of hot dogs and potatoes with a blue towel and potatoes next to it.

Hot Dogs And Potatoes

Jessy Freimann
As a little throwback to my childhood, I'm sharing Hot Dogs And Potatoes. This quick and easy dinner is a simple go-to, especially because it's kid-friendly! Ready and on the table in 35 minutes.
4.93 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, Main, Main Course, Main dish
Cuisine American
Servings 4 servings
Calories 53 kcal

Equipment

Ingredients
  

  • 1 Tablespoon canola or vegetable oil
  • 2 Tablespoons salted butter
  • 4 cups peeled and cut potatoes, cut them to 1 inch chunks
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups sliced hot dogs

Instructions
 

  • Melt oil and butter together in a large skillet over medium heat.
  • Add potatoes to the skillet and spread them into a single layer.
  • Season with onion powder, garlic powder and paprika.
  • Cook for 15 minutes, stirring and turning often. Season with salt and pepper.
  • Add hot dogs to the pan and continue cooking another 10-15 minutes, until potatoes are golden brown and hot dogs are browned. Serve immediately.

Video

Notes

  • Another reason I like to use a combination of oil and butter is to keep the butter from burning.
  • Be sure to cut the potatoes into a uniform size for even cooking.
  • Remember to turn the potatoes often so they don't burn.
  • I think a big key to this is to get the potatoes nice and crispy before you add the hot dogs. Hot dogs cook faster than potatoes, so you'll want to wait until closer to the end to add them.
  • Keep an eye on the stove as these cook. Be sure to manage the heat throughout cooking and reduce if needed.
  • Upgrade Idea: Add an extra cheesy layer to your pan fried hot dogs. Sprinkle with your cheese of choice during the last minute of cooking for a gooey and tasty topping.
  • Ingredients to prep ahead- You can slice the hot dogs and wash the potatoes ahead of time.
  • Leftovers and storage- As mentioned, this dish will keep for about 3-4 days in an airtight container in the fridge. Use your microwave to reheat single servings in 30-second bursts until warmed through. Larger portions can be heated on the stove!

Nutrition

Serving: 1servingCalories: 53kcalCarbohydrates: 1gProtein: 0.2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 336mgPotassium: 13mgFiber: 0.1gSugar: 0.04gVitamin A: 237IUVitamin C: 0.1mgCalcium: 4mgIron: 0.1mg
Tried this recipe?Let us know how it was!

Salmon With Capers and Tomatoes

· 2 Comments

This Salmon with Capers and Tomatoes is hands-down one of the BEST fish dishes I’ve ever tasted- and it’s ready in under 30 minutes! Perfectly pan-fried salmon with a sauce of ripe tomatoes, capers and fresh basil makes a healthy and delicious dinner that’s sure to impress.

Seared salmon on a white plate with tomatoes and capers on top with the pan, a blue napkin, a piece of red onion and fresh basil behind it.
[feast_advanced_jump_to]

Why You'll Love This Salmon With Tomatoes And Capers

As a mom of two picky kids ( and an even pickier husband!) when I find a food my kids will both eat, I will always look for fun and tasty new ways to serve it. And lucky for me, both gals love salmon.

This is recipe that was give to me by my aunt- she adapted the recipe from a dish she ate and loved from a restaurant a while back. It's light and tasty with amazing fresh flavor, and is the perfect way to use those glorious summer tomatoes.

The salmon is perfectly seared and topped with briny capers, chopped vine-ripened tomatoes, onions, garlic and chopped fresh basil make a chunky and flavorful sauce that is not to be missed! This is a healthier recipe that is easy enough to make on a busy weeknight but special enough to make if you want to impress your friends on a weekend as well!

Here's why you'v e got to make it:

  • 30 minute meal, perfect for weeknights
  • Simple, easy-to-find ingredients
  • Light and healthy
  • Special enough to impress for a dinner party
An overhead image of palmon filets in a pan with capers and tomatoes and a blue napkin and fresh basil around it.

Ingredient Information And Substitutions

  • Salmon- I like to use skin-on salmon filets because I like how the skin gets nice and crispy, but this works just as well if you use salmon with the skin removed.
  • Aromatics- Red onion and plenty of minced garlic add a robust and delicious flavor.
  • Capers- I use Nonpareil Capers (the smaller ones) because they add the perfect, brininess to every bite. Capote Capers (the larger ones) will also work.
  • Tomatoes- The original recipe calls for Roma tomatoes but I've also had great success with beef steak tomatoes and heirloom tomatoes for a gorgeous pop of color.
  • Olive Oil- A nutritious and tasty base for this sautéed dish. Avocado oil also works.
  • Fresh Basil- While you can use dried, fresh is definitely preferable. I Chiffonade the basil for nice, thin ribbons.
  • Seasonings- For this I'm keeping it simple with Kosher salt and freshly ground black pepper. If you like a kick, you could also use chili flakes.
An overhead image of labeled recipe ingredients.

How To Make Tomatoes, Capers And Salmon

Step 1: Sear the salmon

Pat the salmon dry on all sides with a paper towel and season with salt and pepper.

A hand patting salmon filets with paper towel.
Salmon filets with salt and pepper on them.

Heat oil until shimmering and add salmon skin-side down. Sear for 1-2 minutes and flip. Sear for one more minute and remove from pan.

Salmon searing in oil.
Salmon searing with skin side up after being turned.

Step 2: Make the sauce

Sauté the onion for 2 minutes and then add garlic and capers for a minute until fragrant. Stir in tomatoes, salt and pepper and cook for 5 minutes.

Onion, capers and minced garlic sautéing in a pan.
Tomatoes added to the onion mixture in the pan.

Step 3- Add salmon and basil

Nestle the salmon back into the sauce along with the basil. Cook for 5-7 minutes more until the salmon is cooked through. Serve immediately.

Salmon and basil nestled into the tomato mixture.

Frequently Asked Questions

How do I know if the oil is hot enough?

It will appear to shimmer and if you toss in a tiny drop of water it will immediately sizzle (but be careful when you do this because any more than a drop will be dangerous). It’s important to start with some really hot oil so you get some nice color on the salmon from the start.

Do I have to pan sear the salmon?

I don’t sear it all the way to start- only for 1 minute per side because the salmon finishes cooking as it simmers in the sauce. If you really don't want to sear it, you can bake for 17 minutes at 400 degrees F.

Can you make it ahead?

The leftover for this are tasty, but I think this is at it’s very best served right after cooking. That said, you can totally prep ingredients ahead.

How long to pan fry salmon?

While I have a full post with tips for how to sear salmon, but for this recipe I don’t sear it all the way to start- only 1-2 minutes per side.

How do you chiffonade basil?

Check out this blog post I wrote on how to chiffonade basil.

A close up image of salmon in tomato and caper sauce with a bite taken from it revealing the perfectly cooked inside of the salmon filet.

Tips For Making Salmon With Tomato Caper Sauce

  • Pat the salmon dry- this helps get a nice crust during the sear.
  • Make sure your oil is nice and hot- this also ensures a nice crust.
  • Chop the veggies to uniform size to ensure even cooking.
  • Temp your fish for doneness. The safe temperature for consuming fish is 140 degrees F.
  • Prep Ahead- Chop the onion, peel garlic, and dice the tomatoes.
  • Leftovers and Storage- Leftovers last up to 3 days covered in the fridge.
A close up image of a salmon filet nestled in a pan full of tomatoes and capers.

What To Serve With The Salmon Caper Recipe

I personally love to serve this over white rice with crusty bread. Here are some other recipes that would be delicious alongside this:

Other Fantastic Salmon Recipes

Seared salmon on a white plate with tomatoes and capers on top with the pan, a blue napkin, a piece of red onion and fresh basil behind it.

Salmon With Capers and Tomatoes

Jessy Freimann
This Salmon with Capers and Tomatoes is hands-down one of the BEST fish dishes I’ve ever tasted- and it’s ready in under 30 minutes! Perfectly pan-fried salmon with a sauce of ripe tomatoes, capers and fresh basil makes a healthy and delicious dinner that’s sure to impress.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Main, Main Course, Main dish
Cuisine American
Servings 4 servings
Calories 347 kcal

Equipment

Ingredients
  

  • 2 Tablespoons olive oil
  • 4 salmon filets skin on or off
  • 1 ½ teaspoons Kosher salt divided
  • ½ teaspoon ground black pepper divided
  • 1 cup diced red onion
  • 4 cloves garlic minced
  • 3 ounces non pareil capers drained
  • 7 medium tomatoes diced
  • 8 leaves fresh basil chiffonade

Instructions
 

  • Heat a large sauté pan over medium high. Add olive oil and let it heat until shimmering.
  • While oil heats, pat salmon filets dry. Season with 1 teaspoon salt and ¼ teaspoon pepper.
  • When oil is very hot, sear salmon for 1-2 minutes per side. Remove from pan and cover with foil. Reduce heat to medium.
  • Add onion to pan. Sauté for 3 minutes to soften, stirring often.
  • Add garlic and capers and sauté for 1 minute until fragrant.
  • Add tomatoes and remaining salt and pepper and bring to simmer. Simmer for 5 minutes.
  • Nestle salmon filets into the sauce along with the basil and simmer for an additional 5-7 minutes until the salmon has reached an internal temperature of 140 degrees in the thickest part.
  • Serve immediately with extra basil as a garnish.

Video

Notes

  • Pat the salmon dry- this helps get a nice crust during the sear.
  • Make sure your oil is nice and hot- this also ensures a nice crust.
  • Chop the veggies to uniform size to ensure even cooking.
  • Temp your fish for doneness. The safe temperature for consuming fish is 140 degrees F.
  • Prep Ahead- Chop the onion, peel garlic, and dice the tomatoes.
  • Leftovers and Storage- Leftovers last up to 3 days covered in the fridge.

Nutrition

Serving: 1servingCalories: 347kcalCarbohydrates: 10gProtein: 36gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 958mgPotassium: 1362mgFiber: 3gSugar: 6gVitamin A: 1915IUVitamin C: 31mgCalcium: 51mgIron: 2mg
Tried this recipe?Let us know how it was!

Baked Quesadillas

· Leave a Comment

You know those nights when the idea of having to get dinner on the table is just too much? This quick and easy baked quesadillas recipe is the solution to all your weeknight dinner woes. Prepped and ready in under 15 minutes!

A close up of the sides of stacked quesadillas.
[feast_advanced_jump_to]

Why You'll Love My Oven Quesadilla Recipe:

I think everyone needs a few crazy-easy go-to recipes up their sleeve for those nights that we can't seem to get our act together to get dinner on the table. Now, I'm not talking about my slew of quick dinner recipes. Although those are fantastic, in this particular situation, I'm referring more to something that is so stupid-easy to make that no matter how rough the day was, failure to plan simply doesn't matter. For us, that dish is baked quesadillas.

I know that baking quesadillas is not the most authentic way to make them — my mother-in-law was horrified the first time she saw me make these! But for all intents and purposes, what I'm going for is less about super-authentic quesadillas and more about getting a meal on the table that is:

  • Crazy easy
  • Pretty quick
  • Minimal work
  • Seriously delicious
  • Made with ingredients you likely have on hand
  • Easy to alter to your own taste preferences... and any pick eaters you may have at home!
An overhead image of a sheet pan with slices of quesadilla scattered on it.

Ingredient Information And Substitutions

  • Tortillas: I prefer flour for my quesadilla in oven recipe, but use what you like.
  • Protein: Chicken quesadillas make the most frequent appearance in our home because these are an excellent way to use leftover chicken. That said, this recipe also makes great steak quesadillas and cheese quesadillas!
  • Cheese: I typically use a Mexican blend of shredded cheese or shredded sharp cheddar cheese.
  • Fillings: The beauty of this recipe is that it's easily customizable. I wrote it with sautéed peppers and onions, Mexican rice, and salsa — but use what you like and have on hand. The key is keeping it easy.
An overhead image of labeled ingredients.

How To Make Quesadillas In The Oven

Step 1- Recipe prep.

Preheat your oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. If you want to sauté veggies to add, now would be the time!

diced onion and poblano peppers sautéing in a pan with oil.

Step 2- Assemble the quesadillas.

Place 2 tortillas on the baking sheet. Sprinkle a layer of cheese on each, add your fillings, then add more cheese on top. Add the remaining tortillas on top and spray with cooking spray to help them crisp up.

A spoon adding fillings to a quesadilla on a sheet pan.
A hand pushing the top half of the tortilla to close the quesadilla.

Step 3- Bake.

Bake the oven quesadillas for 7-10 minutes, or until the cheese is fully melted. Allow to cool and cut into wedges before serving with your favorite dipping sauces. Enjoy!

A overhead image zooming in on a tortilla on a sheet pan with the quesadilla fillings on it.

Frequently Asked Questions

What kind of dipping sauces should I use?

I love salsa and sour cream with baked quesadillas, but these also go well with my amazing Guacamole, Roasted Corn Salsa, and Chunk Avocado Salsa.

What should I serve on the side?

Depending on what is in my pantry, I tend to serve this with refried beans or black beans (we eat them from a can, and I'm not ashamed) and Mexican rice (also a packet, also not ashamed).

Can I make oven baked quesadillas ahead?

These are best served immediately after baking, but you can always fully make, cool, and then reheat them. A more ideal option would be to prep all the ingredients and assemble them when it's time to bake.

How do you make quesadillas stick together?

The key is in that second layer of cheese between the fillings and the tortilla. The cheese acts almost as a glue that holds everything together. A very tasty glue indeed!

Why are my oven quesadillas not crispy?

First, be aware that baking a quesadilla results in less crunch that cooking it stovetop. Make sure to leave them in the oven until the tops of the tortillas turn a nice golden brown. And, don't forget to add some cooking spray to the top tortillas before baking — that added oil will help them crisp up a bit more. If you want them a touch crispier, you can always throw them under the broiler for a few extra minutes if needed!

A stack of sliced pieces of quesadilla.

Tips For Making My Baked Quesadilla Recipe

  • This is an excellent way to use leftovers. Add whatever you have on hand that looks good and switch up things that you don't. For example, you can easily use Monterey Jack cheese in place of cheddar cheese. Bottom line: have fun with your quesadilla filling!
  • If you don't have leftover chicken, make your own shredded chicken breasts or grab a rotisserie chicken from the store and shred it.
  • Get the kids involved. My girls love it when this is on the dinner menu because they can easily get involved. They get so into "decorating" their quesadillas with whatever fillings we're going with that night.
  • Don't overstuff- I know I've talked a lot about all of the fun filling options for my baked quesadilla recipe, but I forgot to mention that you shouldn't overstuff them... too many fillings will make them leak while baking.
  • If you do choose a meat protein, cook it before adding it to the quesadillas to ensure everything is cooked through. Same with veggies, unless you prefer them on the raw side.
  • Line your pan with foil or parchment for easy cleanup.
  • The easiest way to cut these is with a pizza wheel!
  • Ingredients to prep ahead- Make sure your protein of choice is cooked and chopped, shred the cheese, sauté the onions and peppers, and cook the rice if you plan to use it inside the quesadilla.
  • Leftovers and storage- Baked quesadillas will keep for 3-4 days in the fridge. Once cooled, place in an airtight container or wrap in foil. You can reheat in the microwave or in a 350-degree F oven until warmed though.
Slices of quesadilla stacked on each other on a parchment lined sheet pan with more in the background.

What To Serve With This Quesadillas Recipe

As mentioned I like to pair my oven quesadilla recipe with refried beans or canned beans and some Mexican rice. It would also taste great with:

Other Delicious 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!

Oven quesadillas stacked on top of each other.

Baked Quesadillas Recipe

Jessy Freimann
You know those nights when the idea of having to get dinner on the table is just too much? This quick and easy baked quesadillas recipe is the solution to all your weeknight dinner woes. Prepped and ready in under 15 minutes!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 16 kcal

Equipment

Ingredients
  

  • Cooking spray
  • 8 fajita size flour tortillas
  • 2 cups Mexican blend or cheddar cheese, shredded
  • 1 cup Cooked chicken (or your protein of choice) chopped
  • ½ cup diced onions, sautéed
  • ½ cup diced poblano peppers, sautéed
  • ½ cup cooked Mexican rice
  • ½ cup salsa

Instructions
 

  • Preheat the oven to 375 degrees and line a sheet pan with foil. Spray it with cooking spray.
  • Lay flour tortillas on the sheet pan next to each other.
  • Sprinkle a layer of cheese onto the tortillas (to your taste).
  • Sprinkle whatever fillings you are using onto the cheese.
  • Sprinkle a little more cheese on top of the fillings (to help the top tortillas stick) and place to top tortilla on.
  • Lightly spray the tops of the tortillas with cooking spray to help them brown a bit.
  • Bake for 7-10 minutes, depending on your oven, until the cheese is fully melted (mine usually take around 8 minutes).
  • Cool for 5 minutes, slice into wedges with a pizza wheel and serve immediately with whatever sauces and sides you enjoy.

Video

Notes

  • This is an excellent way to use leftovers. Add whatever you have on hand that looks good and switch up things that you don't. For example, you can easily use Monterey Jack cheese in place of cheddar cheese. Bottom line: have fun with your quesadilla filling!
  • If you don't have leftover chicken, make your own shredded chicken breasts or grab a rotisserie chicken from the store and shred it.
  • Get the kids involved. My girls love it when this is on the dinner menu because they can easily get involved. They get so into "decorating" their quesadillas with whatever fillings we're going with that night.
  • Don't overstuff- I know I've talked a lot about all of the fun filling options for my baked quesadilla recipe, but I forgot to mention that you shouldn't overstuff them... too many fillings will make them leak while baking.
  • If you do choose a meat protein, cook it before adding it to the quesadillas to ensure everything is cooked through. Same with veggies, unless you prefer them on the raw side.
  • Line your pan with foil or parchment for easy cleanup.
  • The easiest way to cut these is with a pizza wheel!
  • Ingredients to prep ahead- Make sure your protein of choice is cooked and chopped, shred the cheese, sauté the onions and peppers, and cook the rice if you plan to use it inside the quesadilla.
  • Leftovers and storage- Baked quesadillas will keep for 3-4 days in the fridge. Once cooled, place in an airtight container or wrap in foil. You can reheat in the microwave or in a 350-degree F oven until warmed though.

Nutrition

Serving: 1servingCalories: 16kcalCarbohydrates: 3gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 228mgPotassium: 86mgFiber: 1gSugar: 1gVitamin A: 156IUVitamin C: 1mgCalcium: 12mgIron: 0.2mg
Tried this recipe?Let us know how it was!

Broccoli Cheddar Cheese Quiche

· 37 Comments

Meet your new go-to quiche recipe: broccoli cheddar cheese quiche. It's quick and easy to make with delicious flavor, a creamy texture, and tender chunks of broccoli. Brunch never tasted so good!

A slice of quiche been pulled up and out of a broccoli quiche with broccoli and a cloth napkin in the background.
[feast_advanced_jump_to]

Why You'll Love This Broccoli And Cheddar Quiche Recipe:

I really don't know why I don't make quiches more often. They're beyond easy to throw together (and super quick too!) with limitless flavor options and combinations. You can make one and enjoy it all week for breakfast or pair it with a salad for a simple and satisfying lunch.

I like to experiment with all sorts of fun quiche flavors whenever I have a holiday brunch to cook for! My most recent venture is this easy broccoli and cheese quiche recipe — made with cheddar, of course. This has always been a winning flavor combo that my family is guaranteed to love! Onions give it an extra savory flavor, and the rich and creamy custard adds just the right amount of decadence.

Since I use a frozen pie crust to make this recipe, it comes together quickly without too many dishes involved. Just whisk together the filling, pour, and bake! If that's not reason enough to make it, it's also:

  • Prepped in 10 minutes
  • Easy to pair with other breakfast favorites
  • A family favorite!
  • Deliciously savory
  • Not too heavy
A straight on image of a slice of quiche with a bite removed from the front revealing the interior of the quiche.

Ingredient Information And Substitutions

  • Broccoli- Fresh florets will have a better texture than frozen, but you can use frozen if it's what you have on hand. Let it thaw first, then drain really well so your broccoli cheese quiche filling isn't watery. If using frozen, skip the blanching step for the broccoli.
  • Onion- I like to use a sweet onion, but any yellow onion will work fine. Dice this up really small so it blends into the filling. Nobody wants a big chunk of onion in their bite!
  • Cheddar Cheese- Use fresh for this too! Grated block cheese has a bolder flavor than bagged shreds, and it melts down a lot smoother too. Colby is the closest substitute, or you can use mozzarella for a milder flavor. Gouda would be delish too!
  • Frozen Pie Crust- You're welcome to make your crust from scratch, but I'm all about shortcuts when possible.
  • Eggs and Heavy Cream- These form the custard base for the filling, making it extra rich and silky.
  • Salt and Pepper - Kosher salt is my top choice for cooking and baking, and freshly ground black pepper is more vibrant than bottled.
An overhead image of labeled recipe ingredients.

How To Make Broccoli Cheese Quiche

Step 1- Blanch the veggies.

Bring a pot of water to boil and chop the broccoli and onion. Meanwhile, preheat the oven to 350 degrees F.

Once the water is boiling, add the broccoli and onion. Cook for 3-4 minutes, then drain and run under cold water to stop the cooking. Drain really well after too.

Broccoli and chopped onion boiling in a pot of water.
Blanched broccoli and onions cooling in an ice water bath.

Step 2- Add to crust.

Spread the cooked veggies in an even layer on the bottom of the frozen pie crust. Then, sprinkle shredded cheese over the top.

A frozen pie crust with the broccoli and onions in it and a hand sprinkling in shredded cheddar cheese.

Step 3- Whisk together custard filling.

In a medium bowl, whisk eggs, heavy cream, salt, and pepper until well combined.

Pour the filling slowly and evenly into the crust.

Hands whisking eggs and cream in a green bowl.
Egg mixture being poured into the quiche pie crust.

Step 4- Bake and cool.

Place your broccoli cheddar quiche into the oven and bake for 45-50 minutes, or until the middle is no longer jiggly.

Cool for 30 minutes (on a wire rack is best) before slicing and serving to help it set completely.

A hand pushing the quiche into the oven to bake.

Frequently Asked Questions

Why is it called quiche?

Quiche is originally from Germany and is derived from the word kuchen which means cake in German.

Do you have to bake the crust first for quiche?

While many people will tell you to blind-bake the crust before adding the filling, I haven't found sogginess to be an issue when I use frozen pie crust. But if you're worried that the crust will be soggy, you can always blind-bake the crust for 10-15 minutes before adding the broccoli cheese quiche filling. Be sure to prick it gently all over with a fork, line the crust with parchment and then top with pie weights to avoid shrinking. You can also use dried beans.

How do you tell if a quiche is done?

You'll know quiche is cooked through when it's no longer jiggly in the middle.

Can I make this quiche recipe ahead of time?

Yes — just cover and refrigerate, then reheat before serving. It also tastes great cold!

A close up image of the cut side of a cheddar broccoli quiche.

Tips For Making This Broccoli & Cheddar Quiche

  • Use a pre-made pie crust to make it all easier- I like frozen best for this broccoli cheese quiche recipe — no need to defrost it!
  • Warm eggs and cream on the counter while you prepare the broccoli and onions. Removing the chill helps them whisk together more smoothly.
  • Make sure you don't sub out the heavy cream. This is important- I've tried to make quiches with whole milk before and it's just not the same. You need that higher fat content to get that perfectly custardy filling.
  • I like to blanch the broccoli and the onions- this will make sure that they're tender without being mushy.
  • Keep an eye on the crust and if necessary, add a pie crust shield to make sure it doesn't overcook.
  • Place the crust on a baking sheet before filling to make it easier to transfer to the oven and avoid spillage.
  • Ingredients to prep ahead- chop and blanch the broccoli and onion, then shred the cheese. I like to measure out the cream and set it on the counter with the eggs while I prep.
  • Leftovers and storage- leftovers will keep for 3-4 days in the refrigerator well covered. You can also freeze broccoli cheddar quiche for up to 3 months. To reheat, thaw, cover with foil, and bake until it's heated through.
An overhead image of a slice of quiche on a white plate with broccoli and a cloth napkin around it.

What To Serve With This Broccoli Cheddar Quiche Recipe

Keep it simple with some fresh fruit or a light salad, or serve broccoli cheese quiche as part of a full breakfast or brunch spread!

Other Brunch 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 quiche been pulled up and out of a broccoli quiche with broccoli and a cloth napkin in the background.

Broccoli Cheddar Cheese Quiche

Jessy Freimann
Meet your new go-to quiche recipe: broccoli cheddar cheese quiche. It's quick and easy to make with delicious flavor, a creamy texture, and tender chunks of broccoli. Brunch never tasted so good!
4.95 from 53 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Cooling time 30 minutes
Course Breakfast, Main
Cuisine American
Servings 8 servings
Calories 258 kcal

Equipment

Ingredients
  

  • 2 cups diced broccoli florets
  • ½ cup finely diced sweet onion
  • 1 frozen pie crust
  • 2 large eggs
  • 1 cup heavy cream
  • 1 generous pinch kosher salt
  • 1 generous pinch ground black pepper
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat the oven to 350 degrees. Bring a medium pot of water to a boil.
  • Once boiling, blanch broccoli and onion for 3-4 minutes and then run under cold water to stop the cooking. Drain well.
  • Place drained broccoli and onion in the frozen pie crust in an even layer.
  • Sprinkle evenly with cheddar cheese.
  • In a medium bowl, whisk together eggs, heavy cream, salt and pepper until well combined.
  • Pour custard into the pie crust evenly.
  • Bake uncovered for 45-50 minutes until the middle is no longer jiggly. Cool for 30 minutes and serve.

Video

Notes

  • Use a pre-made pie crust to make it all easier- I like frozen best for this broccoli cheese quiche recipe — no need to defrost it!
  • Warm eggs and cream on the counter while you prepare the broccoli and onions. Removing the chill helps them whisk together more smoothly.
  • Make sure you don't sub out the heavy cream. This is important- I've tried to make quiches with whole milk before and it's just not the same. You need that higher fat content to get that perfectly custardy filling.
  • I like to blanch the broccoli and the onions- this will make sure that they're tender without being mushy.
  • Keep an eye on the crust and if necessary, add a pie crust shield to make sure it doesn't overcook.
  • Place the crust on a baking sheet before filling to make it easier to transfer to the oven and avoid spillage.
  • Ingredients to prep ahead- chop and blanch the broccoli and onion, then shred the cheese. I like to measure out the cream and set it on the counter with the eggs while I prep.
  • Leftovers and storage- leftovers will keep for 3-4 days in the refrigerator well covered. You can also freeze broccoli cheddar quiche for up to 3 months. To reheat, thaw, cover with foil, and bake until it's heated through.

Nutrition

Serving: 1servingCalories: 258kcalCarbohydrates: 13gProtein: 7gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 83mgSodium: 263mgPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 535IUVitamin C: 0.2mgCalcium: 91mgIron: 1mg
Tried this recipe?Let us know how it was!

Wine Braised Chicken Breast Recipe

· 13 Comments

My Wine Braised Chicken Breast Recipe is the most mouthwatering, savory main dish you'll ever try! Slow simmered in red wine, this fall-apart-tender chicken is an easy dinner recipe the whole family will love. Slow cooked to perfection in about 1 hour.

An overhead image of a piece of braised chicken in a pan with wine sauce with onions and parsley on it.
[feast_advanced_jump_to]

Why You'll Love Red Wine Chicken:

One of the most popular recipes on this site is my Drunken Pork Chops. It makes sense — thin-sliced pork chops are braised in a savory red wine sauce that is so good you'll want to drink it with a straw. And when the cooking time is up, you're left with the most fall-apart-tender meat.

I knew I had to try it with chicken. And I'll be honest, I was a little nervous before testing it. It can be easy to overcook stovetop chicken breast, and I wasn't sure what to expect, especially since it was for our dinner that night.

But my fears were unfounded! This chicken in red wine sauce translated so beautifully to a skillet chicken recipe and the results were absolutely mouthwatering! It's also:

  • Very easy to make once you get going
  • Impressive enough for guests
  • Hearty and comforting
  • Full of incredibly delicious, savory flavors
  • So tender and juicy
An overhead image of a pan of braised chicken with onions and a white napkin around it.

Ingredient Information And Substitutions

  • Chicken Breasts- I'm using chicken breasts because they're always readily available at the supermarket and are easy to filet. Fileting is super important here — thicker pieces will end up drying out!
  • Red Wine- You can use whatever dry red wine you usually cook with. I like Cabernet Sauvignon, Pinot Noir, or Merlot.
  • Chicken Broth- You need to make sure to add enough liquid to the pan to properly braise the red wine chicken! Chicken broth is the obvious choice, but you could use beef or vegetable if that's all you have.
  • Tomato Paste- For a bit more color and flavor in the wine sauce.
  • Onion & Garlic- To sauté with the chicken breasts to add even more flavor to this dish.
  • Seasonings- I keep it simple with Kosher salt and ground black pepper.
An overhead image of labeled recipe ingredients.

How To Make My Chicken and Red Wine Recipe

Step 1- Sear the chicken.

Heat some olive oil over medium-high heat. Pat the chicken breasts dry and season well with salt and pepper on both sides. Sear each piece of chicken until golden brown, and remove from the pan.

Raw seasoned filets of chicken on a cutting board.
Chicken filets browning in a skillet with oil.

Step 2- Sauté the onion and garlic and add tomato paste.

Add the onion and garlic to the same pan and season with salt and pepper. Sauté until fragrant.

Move the onion and garlic to the edges of the pan and add the tomato paste to the middle and cook for a couple minutes. Stir the paste into the vegetables.

Onion slices and garlic sautéing in the pan.
Onions moved to the edges of the pan and the tomato paste cooking in the middle of the pan.

Step 3- Deglaze the pan.

Pour the red wine into the pan to deglaze it, and use a wooden spoon to scrape up any brown bits. Let the wine simmer for a few minutes.

Wine added to the pan with a wooden spatula deglazing it.

Step 4- Add the broth and chicken.

Add the chicken broth and stir well to combine. Introduce the chicken pieces back into the pan and bring the mixture to a boil.

Chicken and broth added to the pan.

Step 5- Simmer.

Reduce the heat to medium, cover the pan, and allow your chicken and red wine sauce to simmer for about an hour. If it starts to dry out, you can add a little water to the pan. Serve immediately and enjoy!

A fork holding up a bit of chicken from the sauce and pan.

Frequently Asked Questions

How do you filet chicken breasts?

Place the chicken breast on a cutting board and slice through the middle horizontally to create two thin pieces. It's that easy!

What is braising?

Braising is a cooking process where you sear/brown the meat in a small amount of fat at a higher heat and then cook it slowly in a braising liquid over lower heat. This slower cooking helps to break down the tissue, resulting in fall-apart-tender meat.

Is braised chicken healthy?

Yes. Braising is an excellent way to have flavorful tender meat with a minimal amount of added fat.

Can I make this recipe without alcohol?

Technically you can substitute with additional broth. But this chicken and red wine recipe is really built around wine, so I wouldn't encourage it.

How long does this last?

Around 3-4 days covered in the refrigerator.

How do you reheat braised chicken?

I do it in individual portions in the microwave or in a large portion over medium heat on the stove, stirring frequently.

Can you freeze red wine chicken?

Yes, but I'd encourage you to freeze it after cooking and cooling. Be aware, the onions might break down even more once thawed.

A close up image of chicken in wine sauce in the pan.

Tips For Making This Braised Chicken Recipe

  • Filet the chicken so that the pieces are nice and thin. Try to make the pieces around the same size for even cooking.
  • Slice the onions into rings. I find that this helps them stay together a little easier. They will still break down as they cook, which is totally okay.
  • If you aren't a big fan of the texture of the onion, slice them thin and they'll melt into the sauce as they braise.
  • Once the chicken is covered and cooking, check on it and stir about halfway through. You want to make sure it hasn't dried out. If necessary, add a little water — I've never had to but know that this is an option if necessary.
  • Make sure you serve a nice, crusty loaf of bread with your red wine sauce with chicken to sop up all those amazing juices.
  • Ingredients to prep ahead- You can slice the chicken and onions and peel the garlic ahead of time.
  • Leftovers and storage- Remember to place any leftover red wine chicken in an airtight container in the fridge. It will keep for up to 3-4 days, and I recommend reheating in a skillet for the best results. You can freeze this recipe, but note that the texture of the onion in particular may change after freezing, thawing, and reheating.
The side of a pan with a close up of the chicken and onion sauce in it.

What To Serve With Red Wine With Chicken

This recipe makes for a wonderful main dish, but what to pair it with? Any of the following would be totally delicious:

Other Delicious Chicken Recipes To Try

Tarragon Chicken

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 chicken in wine sauce in the pan.

Wine Braised Chicken Breast Recipe

Jessy Freimann
My Wine Braised Chicken Breast Recipe is the most mouthwatering, savory main dish you'll ever try! Slow simmered in red wine, this fall-apart-tender chicken is an easy dinner recipe the whole family will love. Slow cooked to perfection in about 1 hour.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 17 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 330 kcal

Equipment

Ingredients
  

  • 2 Tablespoons olive oil, divided
  • 3 large chicken breasts fillet into 6 thin cuts of chicken breast
  • 1 teaspoon Kosher salt to taste
  • ¼ teaspoon Ground black pepper to taste
  • 1 medium onion sliced into thin rings
  • 3 cloves fresh garlic, peeled and smashed
  • 1 cup red wine
  • 14.5 ounces chicken broth (you can also use beef broth if that's what you have on hand)
  • 2 Tablespoons tomato paste
  • Water (optional)

Instructions
 

  • In a large skillet, heat oil over medium-high heat.
  • Pat chicken pieces dry with paper towel and season well with salt and pepper on both sides.
  • In batches, sear each chicken piece 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 chicken is browned and out of the pan, add sliced onion and smashed garlic. Season them with salt and pepper to taste and sauté them stirring constantly for a minute or two.
  • Move the onion and garlic to the edges of the pan and place the tomato paste into the middle. Sauté for a couple minutes stirring often and then stir into the onions and garlic.
  • 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 two minutes, add broth. Stir well to combine and add the chicken pieces 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

  • Filet the chicken so that the pieces are nice and thin. Try to make the pieces around the same size for even cooking.
  • Slice the onions into rings. I find that this helps them stay together a little easier. They will still break down as they cook, which is totally okay.
  • If you aren't a big fan of the texture of the onion, slice them thin and they'll melt into the sauce as they braise.
  • Once the chicken is covered and cooking, check on it and stir about halfway through. You want to make sure it hasn't dried out. If necessary, add a little water — I've never had to but know that this is an option if necessary.
  • Make sure you serve a nice, crusty loaf of bread with your red wine sauce with chicken to sop up all those amazing juices.
  • Ingredients to prep ahead- You can slice the chicken and onions and peel the garlic ahead of time.
  • Leftovers and storage- Remember to place any leftover red wine chicken in an airtight container in the fridge. It will keep for up to 3-4 days, and I recommend reheating in a skillet for the best results. You can freeze this recipe, but note that the texture of the onion in particular may change after freezing, thawing, and reheating.

Nutrition

Serving: 1servingCalories: 330kcalCarbohydrates: 6gProtein: 37gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 111mgSodium: 1226mgPotassium: 845mgFiber: 1gSugar: 3gVitamin A: 177IUVitamin C: 6mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!

Old Fashioned Scalloped Potatoes and Ham

· 19 Comments

Please Note: I've received feedback that this recipe wasn't working for several people, so I went back and retested the recipe and made adjustments to reduce the liquid amount. If you prefer the recipe as originally written, just add 1 additional cup of milk. Thank you!

Old Fashioned Scalloped Potatoes and Ham casserole is an excellent way to use leftover holiday ham. Cheesy, creamy, and super easy to make, it's a comforting dinner the whole family will love!

A close up image of a spoon holding a big scoop of ham and potato casserole from the pan.
[feast_advanced_jump_to]

Why You'll Love This Ham And Potato Casserole:

It's always nice to have some tasty options to repurpose leftovers, so I've been throwing together some super tasty options featuring ham. This scalloped potatoes and ham recipe seemed like a tasty combo! It's already a popular flavor combo to begin with, so it just made sense.

This is a super tasty variation of my Mom's Homemade Scalloped Potatoes, which I made using my easy Crock Pot Ham. I wanted this particular recipe to be nice and cheesy because adding cheese is usually always a good idea!

What's great is that once you've thrown it together, the oven does the rest of the work for you. Steam up some veggies and you've got the perfect family dinner! Here are a few more reasons to love this cheesy ham and potato casserole:

  • Easy to make
  • Combines comforting flavors into one tasty dish
  • Great way to use up leftovers
  • Simple, fresh ingredients
  • Family-friendly
An overhead image of ham and scalloped potatoes in a white pan on a blue and white napkin.

Ingredient Information And Substitutions

  • Potatoes- Russet potatoes are my top choice for this scalloped potatoes and ham recipe, but Yukon Gold are a close second. Choose potatoes that are roughly the same size so the slices are fairly even too.
  • Sliced Ham- Holiday leftovers are perfect for this recipe! Otherwise, ham steaks or thick-sliced deli ham will work.
  • Cheddar Cheese- Grate fresh cheese yourself whenever possible for easier melting. I love the flavor of sharp cheddar in my ham and potato casserole, but white cheddar, gouda, or Colby Jack would be delicious too.
  • Spices- Onion powder adds savory flavor so you don't need to slice any actual onions first. After that, you just need some kosher salt and black pepper!
  • Milk- Whole milk will make the creamiest sauce, but you can use what you have on hand.
  • Flour- Nothing fancy, just regular all-purpose flour to help thicken your sauce.
An overhead image of the labeled recipe ingredients.

How To Make Easy Ham And Scalloped Potatoes

Step 1- Preheat the oven and mix the flour and milk.

Set the temperature to 400 degrees F and grease your baking pan. Whisk the milk into the flour and set aside.

Step 2- Layer the ingredients in the pan.

Lay one-third of the potatoes in the bottom of the pan. You can shingle them if needed, meaning the edges slightly overlap. Don't overlap too much, though, or they won't cook evenly. Top with one-third of the seasonings, ham, and cheese.

A layer of shingled thin potatoes in a prepared baking pan.
seasonings, cheddar and chopped ham on the potato layer.

Repeat with another layer of potatoes, then another third of the spices, ham, and cheese.

A second layer of shingled thin potatoes added to the pan.
More seasonings, cheese and ham on the second layer of potatoes.

Add the final layer of potatoes, plus spices and ham but not the cheese.

A final layer of potatoes added to the pan.

Step 3- Add milk and flour mixture and top with cheese.

Now, sprinkle the remaining cheese evenly over the top and cover with foil.

Ham, seasonings and milk mixture added to the pan.
A final layer of cheese added to the top of the potatoes.

Step 4- Bake.

Place the pan in the oven and bake covered for 30 minutes. Remove the foil and bake for an additional 30 minutes, until bubbly and browned on top.

The foil covered pan in the oven to bake.
The pan in the oven halfway through baking with the foil removed.

Frequently Asked Questions

Can I double this recipe?

Yes, prepare and layer the ham and scalloped potato casserole as directed in a 9" x 13" pan. Keep an eye on it during bakin, you may need to bake a bit longer.

Should I cover the casserole while baking?

I start ham and potato casserole covered for 30 minutes, then uncover and cook another 30 minutes so the top gets nice and brown. Covering it to start also helps the potatoes cook all the way through.

Can I make this recipe ahead of time?

Yes, I'd assemble and bake, then cool and refrigerate. When it's time to reheat, remove 30 minutes prior to cooking, cover and bake until heated through. You could also assemble and refrigerate earlier in the day, then bake just before serving.

A plate of potato and ham casserole with the pan behind it.

Tips For Making Ham Potato Casserole

  • The sizes of the potatoes may vary, so try to have a few extra on hand in case you need them.
  • It's up to you whether to peel them or not- I peel my potatoes, but if you don't mind the skin, you don't have to do this step.
  • You want the potatoes to be really thinly sliced- a mandoline slicer makes this really quick and easy, but you can also carefully use a sharp knife.
  • Spray down the baking pan to help prevent sticking.
  • Divide the ingredients into thirds to make layering easier- it'll go faster too! No need to divide the milk and flour, though — those get whisked together and added at the end.
  • When you’re making the layers of potatoes, try to make it as even as possible- that said, they may overlap a little and that’s ok.
  • You want the milk to almost cover the potatoes, but not completely- you can always add a bit more milk if you need to.
  • Ingredients to prep ahead- clean the potatoes and shred the cheese. Chop the ham slices into bite-size pieces around ½ - ¾ of an inch in size.
  • Leftovers and storage- store for around 3-5 days covered in the fridge, provided this is made within a day after cooking the ham. You can also freeze leftovers for up to 1 month. Wrap them well and bake covered once thawed.
The corner of a pan of cheesy ham and potato casserole with a serving spoon in it.

What To Serve With Ham And Scalloped Potato Casserole

Green veggies like broccoli or a fresh garden salad are welcome sides to cheesy ham and potato casserole. I love to add a loaf of crusty bread to the table too!

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

Other Leftover Ham 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 spoon holding a big scoop of ham and potato casserole from the pan.

Old Fashioned Scalloped Potatoes and Ham

Jessy Freimann
Old Fashioned Scalloped Potatoes and Ham casserole is an excellent way to use leftover holiday ham. Cheesy, creamy, and super easy to make, it's a comforting dinner the whole family will love!
4.58 from 26 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 373 kcal

Equipment

Ingredients
  

  • Cooking spray
  • 6-7 medium potatoes, peeled and very thinly sliced
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon onion powder
  • 2 cups leftover sliced ham, chopped to pieces around ½" - ¾" in size
  • 1 ½ cups cheddar cheese, shredded
  • ¼ cup flour
  • 2 cups milk (note: this was previously 3 cups of milk, but reader feedback indicated that it was too much liquid so I tested and adjusted the recipe).

Instructions
 

  • Preheat oven to 400 degrees and grease 9" x 9" pan.
  • In a medium bowl whisk milk into the flour. Set aside.
  • Lay ⅓ of the potatoes into a single layer on the bottom of the pan, shingling them (it's ok if they overlap a little).
  • Top the potatoes with ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, ⅔ cup ham, and ½ cup cheese.
  • Next, shingle ⅓ of the potatoes into the pan.
  • Top the second layer of potatoes with ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, ⅔ cup ham, and ½ cup cheese.
  • Shingle the remaining ⅓ of the potatoes into the pan.
  • Top the third layer of potatoes with remaining ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, and ⅔ cup ham.
  • Pour milk evenly over the potatoes. Top with remaining ½ cup cheese and cover.
  • Bake covered for 30 minutes.
  • Remove cover and bake uncovered for an additional 30 minutes. Serve immediately.

Video

Notes

Please Note: I've received feedback that this recipe wasn't working for several people, so I went back and retested the recipe and made adjustments to reduce the liquid amount. If you prefer the recipe as originally written, just add 1 additional cup of milk. Thank you!
    • The sizes of the potatoes may vary, so try to have a few extra on hand in case you need them.
    • It's up to you whether to peel them or not- I peel my potatoes, but if you don't mind the skin, you don't have to do this step.
    • You want the potatoes to be really thinly sliced- a mandoline slicer makes this really quick and easy, but you can also carefully use a sharp knife.
    • Spray down the baking pan to help prevent sticking.
    • Divide the ingredients into thirds to make layering easier- it'll go faster too! No need to divide the milk and flour, though — those get whisked together and added at the end.
    • When you’re making the layers of potatoes, try to make it as even as possible- that said, they may overlap a little and that’s ok.
    • You want the milk to almost cover the potatoes, but not completely- you can always add a bit more milk if you need to.
    • Ingredients to prep ahead- clean the potatoes and shred the cheese. Chop the ham slices into bite-size pieces around ½ - ¾ of an inch in size.
    • Leftovers and storage- store for around 3-5 days covered in the fridge, provided this is made within a day after cooking the ham. You can also freeze leftovers for up to 1 month. Wrap them well and bake covered once thawed.

Nutrition

Serving: 1servingCalories: 373kcalCarbohydrates: 48gProtein: 15gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 826mgPotassium: 1113mgFiber: 5gSugar: 8gVitamin A: 486IUVitamin C: 42mgCalcium: 379mgIron: 2mg
Tried this recipe?Let us know how it was!

Chicken Parm Mini Meatloaf Muffins

· 19 Comments

These mini meatloaf muffins have all the great flavors of a classic chicken Parmesan recipe, but they come together much quicker. It's an Italian twist on muffin pan meatloaf and is the perfect 30-minute meal for busy weeknights!

A close up image of chicken parm muffin pan meatloaf on the side of a white dish with another below it and some spaghetti in the background.
[feast_advanced_jump_to]

Why You'll Love Italian Muffin Pan Meatloaf:

A good meatloaf recipe is always a guaranteed win for dinnertime in our house. Everyone gets excited when they know it's on the menu, and it's pretty easy to put together! And since everyone went nuts over my other muffin tin meatloaf recipes, I thought it might be fun to put an Italian twist on this variation!

It seemed like a good thing to do because we all love chicken Parmesan. So why not add the saucy, cheesy goodness of a traditional chicken parmesan recipe without all the hassle of breading and frying?

These chicken parm meatloaf muffins comes together amazingly fast and every time I make it, my family goes nuts over it! If that's not enough reason to make it, here are a few more:

  • Individual portions stay juicy and moist
  • Easy to save and reheat leftovers
  • Made with a short list of simple ingredients
  • One bowl recipe
  • Ready in 30 minutes
An overhead image of the chicken parm meatloaf in the muffin tin after baking.

Ingredient Information And Substitutions

  • Cooking Spray- This keeps the meatloaf muffins from sticking. You can also wipe a thin layer of cooking oil (like canola or olive oil) into the cups instead.
  • Ground Chicken- I chose this since we're mimicking chicken parm, but you can always use ground turkey or lean ground beef if you prefer.
  • Seasonings- A simple mixture of garlic powder, onion powder, kosher salt, and black pepper is all you need since the bread crumbs are seasoned too.
  • Cheese- Use Romano or Parmesan cheese in the ground chicken mixture, then melt shredded mozzarella on top of each cup. Just like classic chicken parm!
  • Seasoned Bread Crumbs- Add extra Italian flavor and help bind everything together. Make a simple substitute by mixing 1 teaspoon of Italian seasoning into ⅓ cup plain bread crumbs.
  • Egg- A large egg also helps bind the chicken meatloaf mixture together.
  • Water- This is optional and only needed if the meat mixture feels dry. Milk is another common choice!
  • Marinara Sauce - Make my homemade version or use your favorite jar from the store.
An overhead image of the labeled recipe ingredients.

How To Make Chicken Meatloaf Muffins

Step 1- Prepare the oven and muffin pan and mix ingredients together.

Preheat the oven to 400 degrees F and grease a standard-size non-stick muffin pan. I like to use a metal pan so the outside of the chicken parm meatloaf cups get nice and crispy.

Set aside 1 tablespoon of the Romano cheese, then add the rest to a mixing bowl with the ground chicken, spices, egg, and bread crumbs. Mix gently until just combined, adding a little water if it feels dry.

Meatloaf ingredients in a pink bowl.
A hand mixing meatloaf ingredients in the bowl.

Step 2- Bake meatloaf muffins.

Divide the mixture evenly into the muffin pan and press gently on each to smooth out the tops. Bake for 20 minutes.

Meat being pushed into the prepared muffin pan with a clean hand.

Step 3- Add toppings and bake again.

Remove meat loaf from the oven and top each with 1 Tablespoon of marinara and 1 Tablespoon of shredded mozzarella. Return the pan to the oven for 10 more minutes, or until the cheese has melted.

Sauce and shredded mozzarella being added to the meatloaf muffins.

Step 4- Sprinkle the reserved Romano cheese on top, then cool for 5 minutes before removing them from the pan.

A close up image a finished muffin pan meatloaf in the pan cooling.

Frequently Asked Questions

Do I have to use cheese?

No, you can substitute nutritional yeast for the Romano or Parmesan cheese and vegan shredded cheese in place of the mozzarella if you want to avoid dairy cheese.

How long to bake muffin pan meatloaf?

These bake for around 30 minutes total at 400 degrees.

Can I make these ahead of time?

Yes, prepare the meat mixture ahead of time and keep it covered in the refrigerator for up to 24 hours. You can even divide it into the muffin pan if you'd like! Let the pan come closer to room temperature on the counter while you preheat the oven, then top with sauce and mozzarella after the first bake as directed.

A close up image of muffin tin meatloaf cut open revealing the cooked interior.

Tips For Making Chicken Parmesan Meatloaf

  • Use a non-stick muffin pan and coat each cup with cooking spray to prevent sticking.
  • Try not to overwork the meat mixture, as it will become tough the longer you mix it.
  • I don’t add the mozzarella cheese until the last 10 minutes of cooking time to avoid it being overcooked.
  • Use a digital meat thermometer to test for doneness- ground poultry is safe to eat when it reaches an internal temperature of 165 degrees F.
  • Cool the chicken meatloaf muffins in the pan for 5 minutes- then, slide a butter knife around the edge when the meat meets the sides of the muffin tin to loosen. Slide the knife under the bottom too if needed before carefully removing each one.
  • Ingredients to prep ahead- make the marinara sauce and shred the cheese. You can also mix all meatloaf ingredients and store covered overnight in the fridge.
  • Leftovers and storage- refrigerate muffin pan meatloaf for 3-4 days in an airtight container. Warm in the microwave or oven. You can also freeze chicken meatloaf muffins on a parchment-lined pan until solid, then transfer to a freezer-safe bag and store for up to 3 months. Defrost in the fridge before reheating.
Two chicken parm meatloaf muffins on a white plate with a blue and white towel and the muffin tin in the background.

What To Serve With Chicken Parm Meatloaf

I like to serve these with spaghetti and my easy marinara sauce — which is also the sauce that I use to top these chicken parmesan meatloaf muffins! Here are some more ideas to make it a complete meal:

More Muffin Pan 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 chicken parm muffin pan meatloaf on the side of a white dish with another below it and some spaghetti in the background.

Chicken Parm Mini Meatloaf Muffins

Jessy Freimann
These mini meatloaf muffins have all the great flavors of a classic chicken Parmesan recipe, but they come together much quicker. It's an Italian twist on muffin pan meatloaf and is the perfect 30-minute meal for busy weeknights!
4.93 from 13 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 5 minutes
Total Time 45 minutes
Course dinner, Main, Main Course, Main dish
Cuisine Italian
Servings 4 servings
Calories 277 kcal

Equipment

Ingredients
  

  • Cooking spray
  • 1 pound ground chicken
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup Romano or Parmesan cheese + 1 Tablespoon for sprinkling
  • ⅓ cup seasoned bread crumbs
  • 1 large egg
  • 1-2 Tablespoons water (optional- only if the meat mixture feels too dry)
  • ¾ cup Marinara sauce + more if serving pasta on side (this divides into 1 Tablespoon per muffin when topping)
  • ¾ cup shredded mozzarella cheese (this divides into 1 Tablespoon per muffin when topping)

Instructions
 

  • Preheat the oven to 400 degrees. Grease a standard size non-stick muffin pan (not mini!) and set aside.
  • In a large bowl mix ground chicken, egg, salt, pepper, garlic powder, onion powder, Romano cheese (except 1 Tablespoon) and bread crumbs. Mix until just combined. If it feels too dry, add 1-2 Tablespoons of water.
  • Divide evenly among all 12 muffin cups and gentle press in to smooth the tops. Bake for 20 minutes.
  • Remove pan from the oven and place 1 Tablespoon sauce on top of each muffin.
  • Sprinkle each muffin with 1 Tablespoon shredded mozzarella cheese and return to the oven. Bake for 10 more minutes to melt the cheese.
  • Remove from oven and sprinkle with 1 Tablespoon Romano cheese. Rest for 5 minutes and serve.

Video

Notes

  • Use a non-stick muffin pan and coat each cup with cooking spray to prevent sticking.
  • Try not to overwork the meat mixture, as it will become tough the longer you mix it.
  • I don’t add the mozzarella cheese until the last 10 minutes of cooking time to avoid it being overcooked.
  • Use a digital meat thermometer to test for doneness- ground poultry is safe to eat when it reaches an internal temperature of 165 degrees F.
  • Cool the chicken meatloaf muffins in the pan for 5 minutes- then, slide a butter knife around the edge when the meat meets the sides of the muffin tin to loosen. Slide the knife under the bottom too if needed before carefully removing each one.
  • Ingredients to prep ahead- make the marinara sauce and shred the cheese. You can also mix all meatloaf ingredients and store covered overnight in the fridge.
  • Leftovers and storage- refrigerate muffin pan meatloaf for 3-4 days in an airtight container. Warm in the microwave or oven. You can also freeze chicken meatloaf muffins on a parchment-lined pan until solid, then transfer to a freezer-safe bag and store for up to 3 months. Defrost in the fridge before reheating.

Nutrition

Serving: 1servingCalories: 277kcalCarbohydrates: 10gProtein: 27gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 114mgSodium: 988mgPotassium: 777mgFiber: 1gSugar: 2gVitamin A: 361IUVitamin C: 4mgCalcium: 140mgIron: 2mg
Tried this recipe?Let us know how it was!

Porcupine Meatballs With Tomato Soup

· 10 Comments

These Porcupine Meatballs with tomato soup is a super easy family favorite. So simple to make with ground beef and rice, they bake in the oven and serve over rice for one of the best quick meals for a busy weeknight! Ready in under 1 hour!

A spoon holding up a porcupine meatball and sauce over the pan of them.
[feast_advanced_jump_to]

Why You'll Love Porcupine Meatballs

One thing that I find especially comforting on busy nights is classic family recipes that we all know and love from when we were kids. This porcupine meatball recipe in particular was a beloved family meal in my husband Justin's house when he was a kid.

And even though I didn't grow up eating it, the first time his mom prepared it for me, it brought me to that comforting, delicious place that can only be conjured from the classic foods from my childhood. Needless to say, porcupine balls immediately became a mainstay in our dinner rotation.

Making porcupine meatballs with tomato soup is a great way to add a tasty twist to this delicious recipe and another way to make it special for your family. It's so important to have an option that's quick and easy but will also please everyone — and this dish delivers all that plus the comfort of a classic family meal! I also love it because:

  • Prepped in just 10 minutes
  • Full of nostalgia
  • Family-tested and approved
  • So easy your kids can help make it
  • Perfect for busy parents!
An overhead image of a pan of porcupime meatballs recipe with a spoon in it, a white and black towel and a bowl of rice on the side.

Ingredient Information And Substitutions

  • Ground Beef- I like a lean 90/10 mix for my porcupine meatballs recipe. You can use whatever you prefer, but remember that fattier cuts will be greasier but have more flavor.
  • White Rice- Plain old instant white rice is all you need! The extra rice gives the meatballs a somewhat spiked look, which is why these are called "porcupine" balls! It's important to use instant rice here as it will cook perfectly as the meatballs bake in the oven.Canned Tomato Soup- My not-so-secret secret ingredient! I add the soup directly into the meatball mixture and I also use it in the sauce.
  • Worcestershire Sauce- Also needed for the meatballs and the sauce, Worcestershire adds a touch of umami flavor.
  • Dried Minced Onions- For added texture and flavor in the balls.
  • Egg- To hold everything together.
  • Seasonings- I add salt and pepper to taste, plus some onion powder to the sauce.
An image of labeled recipe ingredients.

How To Make My Meatball Rice Recipe

Step 1- Mix the meat ingredients.

Add the ground beef, rice, tomato soup, dried minced onions, Worcestershire, egg, salt, and pepper to a large mixing bowl. Use your hands to combine everything — be careful not to overwork the meat.

Meatball ingredients in a glass bowl.
Meatball ingredients combined in the bowl.

Step 2- Form and brown the porcupine balls.

Form the meat into balls a tab bigger than a golf ball. Place the meatballs in a pan over medium-high heat and brown, being sure to get all sides. Work in batches so you don't overcrowd the pan. Place in a 9x13-inch baking pan when done.

Raw meatballs in a large pan on the stove.
Meatballs browning in a pan.

Step 3- Make the sauce.

Add the tomato soup, Worcestershire, onion powder, salt, pepper, and some water to a separate bowl and mix to combine. Pour the sauce over the meatballs.

Sauce ingredients in a glass bowl.
Sauce ingredients after they've been combined in the bowl.
Meatballs in a baking pan.
Sauce covering the meatballs in the baking pan.

Step 4- Bake.

Bake your porcupine meatballs recipe at 400 degrees F for 30 minutes. Serve over white rice and enjoy!

A close up of a meatball broken in half revealing the rice inside on a serving spoon with sauce.

Frequently Asked Questions

What are porcupine meatballs made of?

Every porcupine meatballs recipe I've come across is made with ground beef, rice, egg, tomato soup, and a handful of seasonings. I believe the unique name came from the fact that the rice included in the meatball mixture can sometimes resemble a porcupine. I kind of see it, but usually, I'm too busy going back for seconds to even notice!

Why do my porcupine meatballs fall apart?

Your meatballs will fall apart if you leave out that all-important egg! It works as a binder to keep everything together, similar to meatloaf recipes. If you have an allergy, you can always replace it with a flaxseed egg.

Can I use brown rice instead of white rice?

You can, but keep in mind brown rice cooks slower than white. If you use brown rice, adjust the baking time by 5-10 minutes just to make sure it cooks all the way through and make sure you use instant brown rice. You should also add a bit more liquid to the sauce to make up for the extra time in the oven — ¼ cup of water works just fine!

Do I have to brown the meatballs?

No, you don't have to, but I highly suggest that you do! It adds another layer of flavor to your porcupine meatball recipe that you're not going to want to miss. If you decide not to, make sure you bake for longer and use an instant read thermometer to make sure they're cooked to 165 degrees F.

A baking pan of meatballs in tomato soup sauce with a spoon in it, a white towel and a bowl of rice in the background.

Tips For Making Porcupine Meatballs With Rice Recipe

  • If you prefer your meatballs saucier, add an extra can of tomato soup.
  • Don't overwork your meat, it will get tough.
  • Consider chilling the meatball mixture before forming the porcupine balls- the extra time in the fridge will make it easier to handle and less concern about them crumbling as they brown..
  • When browning the meatballs, resist the urge to crowd the pan. This will cause them to steam instead of brown. Work in batches!
  • Ingredients to prep ahead- you can make the meatball mixture ahead of time and store it in the fridge for up to 24 hours.
  • Leftovers and storage- store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze them for up to 3 months for longer storage. Use your microwave, oven, or stovetop to reheat gently until warmed through.
A close up of baked porcupine balls covered in sauce.

What To Serve With My Meatball Recipe With Rice

Served over a bed of white rice, porcupine meatballs with tomato soup are a full meal! Round it out with one of the following tasty recipes:

More Delicious Meatball 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 spoon holding up a porcupine meatball and sauce over the pan of them.

Porcupine Meatballs With Tomato Soup Recipe

Jessy Freimann
These Porcupine Meatballs with tomato soup is a super easy family favorite. So simple to make with ground beef and rice, they bake in the oven and serve over rice for one of the best quick meals for a busy weeknight! Ready in under 1 hour!
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner, Entree
Cuisine beef, Easy, weeknight
Servings 6 servings
Calories 192 kcal

Equipment

Ingredients
  

Meatballs:

  • 1 pound 90/10 ground beef
  • 1 cup instant white rice
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 2 Tablespoon dried minced onions
  • 1 teaspoon Worcestershire sauce
  • 1 large egg

Sauce

  • 43 ounces Condensed Tomato Soup divided (4 cans)
  • ½ can water
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat the oven to 400 degrees F. In a large bowl, mix beef, instant white rice, 1 Teaspoon Kosher salt, ¼ teaspoon ground black pepper, minced dried onions, 1 teaspoon Worcestershire sauce, egg and ½ can of tomato soup until just combined.
  • Shape the meat into balls that are slightly larger than a golf ball.
  • Brown all sides of the meatballs in a large pan over medium high heat, turning frequently. Do this in batches so as not to overload the pan.
  • When each meatball is browned, remove them from the pan and place it into a 9" x 13" baking pan.
  • In a separate bowl combine all sauce ingredients and whisk until they're fully incorporated.
  • Pour the sauce over the meatballs.
  • Bake uncovered for 30 minutes. Serve immediately over white rice.

Video

Notes

  • If you prefer your meatballs saucier, add an extra can of tomato soup.
  • Don't overwork your meat, it will get tough.
  • Consider chilling the meatball mixture before forming the porcupine balls- the extra time in the fridge will make it easier to handle and less concern about them crumbling as they brown..
  • When browning the meatballs, resist the urge to crowd the pan. This will cause them to steam instead of brown. Work in batches!
  • Ingredients to prep ahead- you can make the meatball mixture ahead of time and store it in the fridge for up to 24 hours.
  • Leftovers and storage- store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze them for up to 3 months for longer storage. Use your microwave, oven, or stovetop to reheat gently until warmed through.

Nutrition

Serving: 1servingCalories: 192kcalCarbohydrates: 43gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gCholesterol: 0.1mgSodium: 1.375mgPotassium: 1.168mgFiber: 3gSugar: 17gVitamin A: 799IUVitamin C: 27mgCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!

Shrimp and Snow Pea Stir Fry

· 2 Comments

Sweet and spicy shrimp and snow pea stir fry is a quick and easy recipe that’s perfect for lunch or dinner. Cooked in a flavorful sauce made with honey, lemon, garlic, soy sauce, and chili flakes, it's ready in just 15 minutes!

A bowl of shrimp stir fry on rice with rice and a striped napkin behind it.
[feast_advanced_jump_to]

Why You'll Love Stir Fry Snow Peas And Shrimp:

Life has been moving at the speed of light lately — so I'm all about finding shortcuts to make life easier. Work smarter not harder, my friends! I'm a huge proponent of pantry staples made easier, especially if they're in the form of products that are also better for you. That's why I'm using ready-to-serve organic brown rice to bulk up these shrimp with snow peas!

This stir fry recipe, while not exactly authentic to any specific culture, is a delicious and quick meal inspired by Asian flavors. It's an excellent blend of sweet and spicy made with plump and tender shrimp and crispy snow peas, which create an irresistible texture.

Finish the whole thing with some sesame seeds and you’ve got yourself a fantastic lunch or dinner that leaves you satisfied without being overly full — it's the perfect under-20-minute meal! It's not the first Asian-inspired recipe I've shared. You'll also love my Rainbow Asian Chicken Salad, Shrimp Fried Rice, and Sheet Pan Beef and Broccoli.

But, I'm getting ahead of myself! Here are some more reasons to love shrimp and snow pea stir fry:

  • Incredibly easy to make
  • Perfect for busy families
  • Simple, wholesome ingredients
  • Almost a one-skillet meal
  • Quick cleanup
An overhead image of a pan of garlic shrimp stir fry.

Ingredient Information And Substitutions

  • Shrimp- I usually buy a bag of frozen raw shrimp that's been peeled and deveined. Be sure to thaw completely!
  • Snow Peas- One of the things I love about snow peas is they cook up super fast. If you want to use a different veggie, be sure to adjust the cooking time based on the vegetable.
  • Oil- You can use vegetable or canola oil to cook the shrimp with snow peas.
  • Rice- When served with rice, shrimp and snow peas stir fry is a full meal- both brown or white rice work great.
  • Sesame Seeds- As a garnish.
  • Stir Fry Sauce- The sauce is made with honey and a little lemon juice for brightness. It’s also got a bit of umami goodness from the soy sauce and a punch of heat from crushed red pepper flakes. I finish it off with some garlic, and also add some cornstarch to the soy sauce thicken it!
Overhead image of recipe ingredients labeled.

How To Make This Prawn Stir Fry Recipe

Step 1- Make the sauce.

Combine the soy sauce and cornstarch in a small bowl and whisk until well combined. Add the honey, lemon juice, red pepper flakes, and garlic to the bowl and whisk to mix. Set aside.

Soy sauce mixed with corn starch in a bowl.
Other sauce ingredients combined with soy sauce mixture and whisked together.

Step 2- Cook the snow peas.

Heat oil over medium-high heat in a large skillet or wok. When hot, add the snow peas and stir fry for about 2 minutes.

Snow peas cooking in a skillet with oil.

Step 3- Add the shrimp.

Remove the snow peas from the pan and set aside. Add the shrimp and cook for about 1-2 minutes, or until they turn pink. Flip and allow to cook for about 1 more minute.

Raw shrimp added to a skillet of oil after the snow peas have been removed from the pan.
Cooked shrimp in the skillet.

Step 4- Incorporate the sauce.

Place the snow peas back in the skillet along with the sauce. Simmer for 2-3 minutes or until the sauce thickens. Serve over your brown rice with sesame seeds on top, and enjoy!

Snow peas and sauce added to the skillet of shrimp.
Shrimp and snow peas stir fry after simmering in the sauce for a few minutes.

Frequently Asked Questions

Can I use cooked shrimp?

While shrimp snow pea stir fry definitely works best for raw shrimp, you can substitute cooked shrimp. Make sure you thaw it completely and don't add it until the sauce is in the pan so it doesn't overcook.

What's the best way to thaw frozen shrimp?

There are a few options that are best for this, and both are safe. The first is to put the bag of frozen shrimp into the fridge to thaw overnight. The second is to submerge the frozen shrimp completely in cold water. Keep an eye on it and change the water every 30 minutes until thawed (this method usually works fast).

Is there something I can use in place of cornstarch?

Yes! You can use arrowroot powder to thicken your shrimp and snow peas sauce, just be aware that it may not reheat as well. Arrowroot powder could affect the texture.

Do you cut snow peas for stir fry?

You don't have to, but you can if you want! Snow peas fry up well either way, so it depends on your preferences.

A close up image of a plate of stir fried shrimp and snow peas over white rice.

Tips For Making Garlic Shrimp Stir Fry

  • Make sure you prep all your ingredients before you start cooking as this goes fast!
  • I like to mix the cornstarch right in with the sauce ingredients. It thickens the sauce as it cooks. It also gives your stir fry that velvety texture you know and love.
  • Cook shrimp and snow peas over medium-high to high heat, stirring frequently to avoid burning.
  • Be sure you don't overcook the shrimp. It will only take a minute or two on each side and you'll know it's cooked as it will turn pink.
  • Add the sauce mixture into the pan shortly after turning the shrimp so that the flavors are injected into the seafood as it cooks.
  • Switch up the garnish- you can totally add chopped peanuts, Sriracha, and or chopped scallions along with the sesame seeds. You could also toast the seeds for added nutty flavor!
  • Ingredients to prep ahead- thaw the shrimp and clean the snow peas before you get started.
  • Leftovers and storage- shrimp and snow pea stir fry is best served right away, but leftovers last covered in the fridge for up to 2 days. Reheat individual portions in the microwave.
An overhead image of a plate of snow pea stir fry with shrimp over white rice with raw snow peas, a striped towel and rice around it.

What To Serve With Stir Fry Shrimp Recipe

As mentioned, shrimp with snow peas is a full meal when paired with organic brown rice! You can round it out even further with:

Other Delicious Shrimp 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 snow pea stir fry with shrimp over white rice with raw snow peas, a striped towel and rice around it.

Shrimp And Snow Pea Stir Fry

Jessy Freimann
Sweet and spicy shrimp and snow pea stir fry is a quick and easy recipe that’s perfect for lunch or dinner. Cooked in a flavorful sauce made with honey, lemon, garlic, soy sauce, and chili flakes, it's ready in just 15 minutes!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course dinner, Main, Main Course, Main dish
Cuisine Asian
Servings 4 servings
Calories 170 kcal

Equipment

Ingredients
  

Sauce:

  • ¼ cup soy sauce (you can use gluten free soy sauce to maek this dish gluten free)
  • 1 Tablespoon corn starch
  • 3 Tablespoon honey
  • 2 Tablespoon lemon juice
  • ¼ teaspoon crushed red pepper flakes
  • 1 large clove garlic minced or pushed through a press

Stir fry:

  • 1 Tablespoon vegetable or canola oil
  • 1 ½ cups snow peas, cleaned
  • 1 pound large shrimp peeled and deveined with tails removed and patted dry
  • 2 ½ cups White or Brown Rice for serving
  • 1 Tablespoon Sesame seeds for garnish (optional)

Instructions
 

  • In a small bowl, whisk the corn starch into the soy sauce until well combined.
  • Add the honey, lemon juice, pepper flakes and garlic to the bowl and whisk to mix. Set aside.
  • Heat oil over medium high heat in a large skillet (or a wok if you have one).
  • Add the snow peas into the skillet and stir fry for 2 minutes, stirring frequently.
  • Remove the snow peas from the pan.
  • Add shrimp and cook 1-2 minutes until they begin turning pink and then turn.
  • Cook shrimp for another minute and add snow peas and sauce back into the pan and mix well.
  • Simmer for a 2-3 more minutes until the sauce has thickened slightly and serve over rice with a sprinkle of sesame seeds

Video

Notes

  • Make sure you prep all your ingredients before you start cooking as this goes fast!
  • I like to mix the cornstarch right in with the sauce ingredients. It thickens the sauce as it cooks. It also gives your stir fry that velvety texture you know and love.
  • Cook shrimp and snow peas over medium-high to high heat, stirring frequently to avoid burning.
  • Be sure you don't overcook the shrimp. It will only take a minute or two on each side and you'll know it's cooked as it will turn pink.
  • Add the sauce mixture into the pan shortly after turning the shrimp so that the flavors are injected into the seafood as it cooks.
  • Switch up the garnish- you can totally add chopped peanuts, Sriracha, and or chopped scallions along with the sesame seeds. You could also toast the seeds for added nutty flavor!
  • Ingredients to prep ahead- thaw the shrimp and clean the snow peas before you get started.
  • Leftovers and storage- shrimp and snow pea stir fry is best served right away, but leftovers last covered in the fridge for up to 2 days. Reheat individual portions in the microwave.

Nutrition

Serving: 1servingCalories: 170kcalCarbohydrates: 18gProtein: 18gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 143mgSodium: 1.454mgPotassium: 195mgFiber: 0.4gSugar: 13gVitamin A: 207IUVitamin C: 3mgCalcium: 72mgIron: 1mg
Tried this recipe?Let us know how it was!

Grilled Balsamic Asparagus

· 8 Comments

This easy grilled balsamic asparagus recipe is the absolute best way to cook asparagus! It only takes 15 minutes and grills up perfectly on your BBQ for a simple, crispy, healthy, and flavorful summer side dish.

A plate of grilled asparagus with a jar of Romano cheese in the and a blue and white towel in the background.
[feast_advanced_jump_to]

Why You'll Love Asparagus With Balsamic Vinegar:

By now, you know about my undying love for asparagus. I think it's one of my favorite vegetables! First off, it's healthy. Second, it tastes pretty darn good — especially when grilled!

This recipe for grilled asparagus came to be because one day I just started mixing things in with the veggies before I gave the whole thing to my husband to put on the grill. Did you ever have those days, where you add various things together and randomly create a recipe?

It tasted like pure magic. The flavors melded together so beautifully. This is now my go-to asparagus recipe because it comes together within a matter of minutes with delicious results. I also love that it's:

  • Made with simple ingredients
  • So easy
  • A tasty way to eat more vegetables
  • Impressive enough to serve guests
  • The best way to cook asparagus!
An overhead image of a plate of asparagus with a blue and white towel and Romano cheese around it.

Ingredient Information And Substitutions

  • Asparagus- Opt for bright green asparagus that are firm to the touch, but not rock hard. Try to avoid any slimy tops as those have gone bad. I prefer a stalk of medium thickness, but any thickness will work as long as you adjust your cooking time.
  • Olive Oil- Not only does this add a touch of light flavor, but it keeps everything from sticking to the grill too much!
  • Balsamic Vinegar- I love how the tangy vinegar tastes with the sweet and earthy veggies. Make sure to use vinegar, not a balsamic glaze.
  • Cheese- Romano or Parmesan taste best with balsamic asparagus, in my opinion!
  • Seasonings- All you need is salt, pepper, and garlic powder.
Labeled ingredients in bowls.

How To Make Asparagus And Balsamic Vinegar

Step 1- Prep the grill.

Spray the grill with nonstick cooking spray and heat it to medium.

A hand spraying cooking spray onto the grill before heating it.

Step 2- Prep the asparagus.

Place the asparagus in a large bowl and toss with olive oil and balsamic vinegar. Add the cheese, salt, pepper, and garlic powder and toss again to coat evenly.

Asparagus and all the toppings in a bowl.
Asparagus mixed with all the toppings and ready to grill.

Step 3- Grill.

Add the seasoned balsamic vinegar asparagus to the grill and cook for about 10 minutes, or until the vegetables have a nice char. Enjoy!

Asparagus laid across the grill cooking.

Frequently Asked Questions

Can I make grilled asparagus and balsamic ahead?

This is best served right away as it can get a little squishy in the fridge. Also, I would only leave it in the marinade for 30-40 minutes max.

What's the best way to reheat the asparagus?

I prefer using the oven. And I strongly encourage you to enjoy leftover balsamic vinegar asparagus with a fried egg!

Do you have to wash asparagus before cooking?

Yes, it’s generally a good idea to wash and dry it. You want to remove any debris and double-check that there aren't any slimy stalks.

Can I place balsamic asparagus directly on the grill?

Yes, we always put these directly onto the grill or grill the asparagus in a basket if you'd rather. Some people like grilled asparagus in foil, but I prefer the texture that the flame gives it. I'd also be willing to bet that this recipe is fantastic with other mixed grilled veggies as well!

Should I precook asparagus before grilling?

You don't have to, and I find that blanching them involves an extra step that isn't necessary!

Tips For Making Asparagus and Balsamic Vinegar

  • Be sure to spray the grill with cooking spray before heating to prevent sticking.
  • Toss the asparagus and balsamic well with the other ingredients so that it’s evenly covered.
  • Be sure you keep an eye on the grill and turn frequents. Asparagus burns easily!
  • You don't really need measurements. I added some as a suggestion but I've always just seasoned these to taste, and the results have consistently been excellent.
  • Don't be afraid to get creative with your ingredients. I love the idea of adding honey for some added sweetness, cayenne pepper for a bit of heat, or a squeeze of lemon juice to brighten things up. Experiment with your own flavor combinations!
  • This is best served immediately.
  • Ingredients to prep ahead- You can prep and trim the asparagus ahead of time. Otherwise, this one goes super quickly!
  • Leftovers and storage- Store any leftover balsamic asparagus in an airtight container in the fridge for up to 2-3 days.
A close up image of the tips of the grilled asparagus on a white plate.

What To Serve With Asparagus and Balsamic

I find these to be so versatile — such a great side dish for a variety of mains. A few great recipes to round out and complete this meal would be:

Other Delicious Asparagus 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 asparagus with a blue and white towel and Romano cheese around it.

Grilled Balsamic Asparagus

Jessy Freimann
This easy grilled balsamic asparagus recipe is the absolute best way to cook asparagus! It only takes 15 minutes and grills up perfectly on your BBQ for a simple, crispy, healthy, and flavorful summer side dish.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 94 kcal

Equipment

Ingredients
  

  • Cooking spray
  • 1 bunch Asparagus, bottoms trimmed off
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Balsamic vinegar
  • 1 Tablespoon Romano or Parmesan cheese, grated
  • 1 teaspoon Kosher salt
  • ¼ teaspoon Ground pepper
  • 1 teaspoon Garlic powder

Instructions
 

  • Spray the grill with cooking spray and heat to medium heat.
  • In a bowl combine the the asparagus, oil and balsamic vinegar.
  • Season to taste with the last four ingredients and put the asparagus directly onto the grill.
  • Keeping an eye on it and turn it periodically, cook until the asparagus has a nice char (without burning). Serve immediately.

Video

Notes

  • Be sure to spray the grill with cooking spray before heating to prevent sticking.
  • Toss the asparagus and balsamic well with the other ingredients so that it’s evenly covered.
  • Be sure you keep an eye on the grill and turn frequents. Asparagus burns easily!
  • You don't really need measurements. I added some as a suggestion but I've always just seasoned these to taste, and the results have consistently been excellent.
  • Don't be afraid to get creative with your ingredients. I love the idea of adding honey for some added sweetness, cayenne pepper for a bit of heat, or a squeeze of lemon juice to brighten things up. Experiment with your own flavor combinations!
  • This is best served immediately.
  • Ingredients to prep ahead- You can prep and trim the asparagus ahead of time. Otherwise, this one goes super quickly!
  • Leftovers and storage- Store any leftover balsamic asparagus in an airtight container in the fridge for up to 2-3 days.

Nutrition

Serving: 1servingCalories: 94kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 586mgPotassium: 247mgFiber: 2gSugar: 3gVitamin A: 851IUVitamin C: 6mgCalcium: 31mgIron: 3mg
Tried this recipe?Let us know how it was!

Copycat Panera Chicken BBQ Salad

· 2 Comments

This copycat Panera chicken BBQ salad recipe is a delicious lunch or dinner. It's as healthy as it is tasty and so quick and easy that it practically begs you to make it for a simple weeknight dinner! Ready in just 10 minutes from start to finish!

A bowl of BBQ chicken salad with a striped napkin, half red onion and fried onions around it.
[feast_advanced_jump_to]

Why You'll Love Chicken BBQ Salad Recipe:

My family and I are unapologetic frequent flyers at Panera Bread. I am not the least bit sorry about it — I love Panera Salads! But my one complaint is that they change up their menu pretty frequently and always seem to get rid of my favorite items! Panera's BBQ Chicken Salad in particular always seems to come and go — and that's my husband's favorite. 

So I recreated it, and that was definitely a good decision — it's now a mainstay in our rotation. And what’s not to like? Crisp green lettuce and grilled BBQ chicken anchor this salad. My Roasted Corn Salsa adds some additional veggie goodness, and tomatoes (my own personal addition) bring the sweet and tasty acidity that only a tomato can. Top it off with some French fried onions for crunch, plus a drizzle of our favorite BBQ sauce or some BBQ Ranch dressing.

This Panera barbecue chicken salad copycat is a refreshing bowl of happiness. But it's also hearty enough to be a satisfying meal. Even better, you can prep everything ahead and throw it together at the last minute. So it pretty much has weeknight dinner written all over it! Here are a few other reasons why we love it so much in my house:

  • Full of fresh, bright flavors
  • Enjoy it for lunch or dinner
  • The barbecue chicken complements the fresh veggies perfectly
  • Made with wholesome ingredients
  • So quick and easy to make
A close up image of a BBQ salad with chicken.

Ingredient Information And Substitutions

  • Chicken- I love to use leftovers to make my version of BBQ chicken salad from Panera. I encourage you to use a neutral-flavored chicken, like grilled or shredded chicken.
  • Salad Greens- You can use whatever salad green you prefer. I like romaine or leaf lettuce.
  • Roasted Corn Salsa- You can find the full corn salsa recipe here. You can also substitute pre-made corn salsa if you prefer. I keep mine simple with frozen corn, bell pepper, red onion and black beans roasted with garlic powder, salt and pepper.
  • Tomatoes- You can use whatever you have on hand. I like Roma or beefsteak!
  • French Fried Onions- Don't skip these — they add excellent flavor and crunch!
  • Green Onion- Just a bit to sprinkle on top- chives also work great!
  • Dressing- I left this pretty open in terms of dressing — I personally mix equal parts BBQ sauce and ranch dressing and it is incredibly delicious- the perfect bbq ranch salad dressing!
Labeled recipe ingredients in bowls.

How To Make This BBQ Chicken Salad Recipe From Panera

Step 1- Start the roasted corn salsa.

Place all of the salsa ingredients on a parchment-lined sheet pan and roast at 400 degrees F for 30 minutes. Set aside to cool.

Ingredients for the corn salsa mixed together on a sheet pan lined with parchment.x
Pan of corn salsa going into the oven.

Step 2- Make the dressing.

In a small bowl, add the BBQ sauce and ranch dressing and mix to combine. Toss the salad with the dressing to lightly coat.

Dressing ingredients in a glass bowl.
BBQ Ranch dressing mixed together.

Step 3- Dress lettuce.

Add the lettuce, tomatoes, and cooled salsa ingredients to a bowl and toss to combine.

Lettuce in a glass bowl.
Lettuce covered in dressing in a glass bowl.

Step 4- Assemble your BBQ chicken salad like Panera.

Top the lettuce with the corn salsa, chicken, French fried onions, green onion, tomatoes and a drizzle of extra BBQ sauce. Serve immediately and enjoy!

Dressed lettuce in serving dish with corn salsa on top.
Chicken added on top of the salad.
Tomatoes added to the top of the salad.
BBQ sauce and fried onions added to the top of the salad.

Frequently Asked Questions

Can I make this BBQ salad ahead?

Yes! But I’d encourage you to keep the dressing and French fried onions on the side until serving for optimal freshness.

Can I cook the chicken just before serving?

Sure! I like it grilled, but you can also grab a rotisserie chicken for convenience.

What kind of BBQ sauce should I use?

You can use your favorite! Choose a BBQ sauce that you enjoy, whether it's sweet, smoky, or something in between. You could even use a premade BBQ ranch dressing to save time if you'd like.

What can I use instead of corn salsa in Panera barbecue chicken salad?

If you don't have time to whip up some roasted corn salsa, you can use a store-bought option. There are tons out there — choose one that complements the BBQ flavor, like a black bean and corn salsa, or a fire-roasted tomato variation!

An overhead image of this salad with a half red onion, striped napkin and fried onions around it.

Tips For Making BBQ Chicken Salad

  • Use those leftovers up- if you’re looking to repurpose chicken leftovers, this recipe is the way to go!.
  • If you don't have any leftovers to use and need to make your chicken from scratch, consider marinating it in BBQ sauce for even more flavor.
  • Although I don’t remember what the specific Panera salad dressing was for this salad, we love to make our own BBQ Ranch dressing with equal parts of our favorite BBQ sauce and ranch dressing. It always comes out so good!
  • Be sure to add the dressing and the French fried onions at the last minute so you don’t end up with a soggy salad.
  • Add another layer of texture and top your salad with tortilla strips or chopped nuts.
  • Ingredients to prep ahead- To get ahead, chop the lettuce, cook and chop the chicken, make the roasted corn salsa, wash the tomatoes and scallions, and mix the dressing. All that will be left to do is assemble!
  • Leftovers and storage- This will stay fresh without dressing for 4-5 days covered in the refrigerator.
A close up image of the side of the this BBQ chicken salad from Panera.

What Goes With BBQ Chicken Salad

I enjoy this salad on its own for lunch or for a light dinner! But, if you want something more substantial, here are a few great recipes to round out and complete this meal:

Other Delicious 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 this salad with a half red onion, striped napkin and fried onions around it.

Copycat Panera Chicken BBQ Salad

Jessy Freimann
This copycat Panera chicken BBQ salad recipe is a delicious lunch or dinner. It's as healthy as it is tasty and so quick and easy that it practically begs you to make it for a simple weeknight dinner! Ready in just 10 minutes from start to finish!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main, Salad, side
Cuisine American
Servings 2 servings
Calories 497 kcal

Equipment

Ingredients
  

  • 3 cups Lettuce, Chopped
  • 2 Tomatoes, cut into bite-size pieces
  • 2 cooked chicken breasts, sliced (or any leftover chicken)
  • ¼ cup BBQ Sauce
  • ½ cup French fried onions
  • 2 scallions, chopped

BBQ Ranch Dressing

  • ¼ cup ranch dressing
  • ¼ cup BBQ sauce

Roasted Corn Salsa

  • 1 cup red onion diced
  • 2 cups frozen corn
  • 1 cup red bell pepper diced
  • 1 14.5 ounce can black beans drained and rinsed
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder

Instructions
 

  • Roast all corn salsa ingredients on a lined sheet pan for 30 minutes at 400 degrees and set aside to cool.
  • In a small bowl whisk together ranch dressing and BBQ sauce until well combined.
  • Toss the lettuce with BBQ ranch dressing to lightly coat. Place into serving dishes.
  • Top with chicken, corn salsa, tomatoes, french fried onions, scallions and a drizzle of BBQ sauce and serve immediately.

Video

Notes

  • Use those leftovers up- if you’re looking to repurpose chicken leftovers, this recipe is the way to go!.
  • If you don't have any leftovers to use and need to make your chicken from scratch, consider marinating it in BBQ sauce for even more flavor.
  • Although I don’t remember what the specific Panera salad dressing was for this salad, we love to make our own BBQ Ranch dressing with equal parts of our favorite BBQ sauce and ranch dressing. It always comes out so good!
  • Be sure to add the dressing and the French fried onions at the last minute so you don’t end up with a soggy salad.
  • Add another layer of texture and top your salad with tortilla strips or chopped nuts.
  • Ingredients to prep ahead- To get ahead, chop the lettuce, cook and chop the chicken, make the roasted corn salsa, wash the tomatoes and scallions, and mix the dressing. All that will be left to do is assemble!
  • Leftovers and storage- This will stay fresh without dressing for 4-5 days covered in the refrigerator.

Nutrition

Serving: 1servingCalories: 497kcalCarbohydrates: 89gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 2.193mgPotassium: 1.292mgFiber: 10gSugar: 35gVitamin A: 3.658IUVitamin C: 133mgCalcium: 86mgIron: 3mg
Tried this recipe?Let us know how it was!

Grilled Peach and Burrata Salad

· 4 Comments

This grilled peach and burrata salad recipe is an easy twist on a traditional Caprese salad. It's super simple to throw together with peaches, Burrata cheese, basil, and balsamic vinegar and is a light and delicious appetizer or side dish for the summer! Prepped and ready in just 20 minutes.

An overhead image of this salad with peaches and burrata on a plate with basil and a blue and white striped napkin around it.
[feast_advanced_jump_to]

Why You'll Love Salad With Grilled Peaches:

You know that song Peaches by The Presidents of the United States of America? I loved that song when I was younger — I even had the cassette tape single! Now that I'm older, I understand that it's not actually about fruit — awwwww, my innocent tween-age mind!

But if you ignore the more racy meaning, it pretty much sums up my feelings about summer ("millions of peaches, peaches for me!"). I am absolutely loving all the stone fruit that's on the market right now (as you probably noticed with my galette recipe). I truly believe that it's not summer without peaches!

When it comes to grilling fruit, I think the key is to make sure that it's ripe, but not mushy. J sprayed our grill down with cooking spray before he heated it, and within minutes he was back in with some gorgeous grilled peaches. A colorful presentation plus plenty of fresh flavors are just a few reasons to love this peach and burrata salad! Here are a few more:

  • Only 5 main ingredients
  • A fun update on a classic Caprese salad
  • Perfect for summer barbecues and backyard parties
  • The best way to use up a bunch of peaches!
  • Family-friendly and approved
A close up image of a grilled peach surrounded by burrata, basil and a drizzle of balsamic glaze.

Ingredient Information And Substitutions

  • Peaches- Remember, choose peaches that are ripe but not too mushy. This salad wouldn't come out right if you use canned or frozen options. Fresh really is best here!
  • Burrata- You should be able to find burrata in the deli section of your supermarket with all of the other fancier cheeses. If you can't, you could also use fresh mozzarella instead.
  • Balsamic Vinegar- Adds a touch of tang that pairs perfectly with the grilled peaches and burrata! I prefer a higher-end balsamic glaze myself, so feel free to use that if you've got it.
  • Basil- It wouldn't be an inspired-by-Caprese recipe without some fresh basil. Chiffonade it first.
  • Olive Oil- I like a drizzle of good olive oil along with the balsamic.
  • Salt & Pepper- I don't typically count these as ingredients as I know most of you already have them on hand! You only need a bit on top to taste. I prefer flaky sea salt and a course grind for my black pepper.
An overhead image of labeled ingredients.

How To Make Peach Caprese Salad

Step 1- Recipe prep.

Spray your grill with your preferred nonstick cooking spray and preheat to medium-high. Cut the peaches into quarters (leave the skin on) and carefully place on the grill.

A hand spraying cooking spray onto the grill before heating it.
A quarter of a peach in a hand on a cutting board.

Step 2- Grill the peaches.

Grill the fruit for about 5 minutes, or until they develop a nice char. Turn and grill the other side for a few minutes as well. Remove the peaches from the grill and let them cool on your serving platter.

Peaches cooking on a grill, with the skin side up.
Peaches cooking on the grill, skin side down.

Step 3- Assemble your grilled peach and burrata salad.

Slice or rip the burrata into smaller pieces and place with the peaches on the serving platter. Sprinkle the basil on top, then drizzle with balsamic and olive oil. Season to taste with salt and pepper, serve, and enjoy!

Grilled peaches and chunks of burrata cheese on a plate.
Balsamic glaze and olive oil drizzles on the peaches and burrata.

Frequently Asked Questions

Can I use a grill pan instead of an outdoor grill?

Absolutely! A grill pan would work great here. Heat over medium-high and then follow the instructions above and on the recipe card below. This means you can have grilled peach and burrata salad even if it's too nasty outside to grill!

I don't have balsamic glaze, can I use balsamic vinegar?

Yes, of course! If you want to elevate your plain balsamic, you can always reduce it by half on the stovetop. Allow it to simmer in a small saucepan until it thickens a bit.

Do I have to remove the peach skin?

No, it's not necessary to remove the skin. I actually find that leaving it on adds a nice textural contrast to the overall dish! That said, if you don't like the skin, you can remove it after grilling- it should peel right off easily.

Can I make grilled peach and burrata salad ahead of time?

You technically can, but this salad is best enjoyed fresh. If you grill the peaches and store them in the fridge, they'll likely go mushy. Plus, if you assemble the salad completely, the balsamic will break down the fruit further and could even cause the cheese to taste funny. Moral of the story? Make your peach and burrata salad just before serving with the best texture and flavor.

A plate of peaches and burrata with basil and a blue and white striped napkin in the background.

Tips For Making Burrata And Peaches Salad

  • Grill the peaches 10 minutes in advance so they have a chance to cool down. Then, all you'll have to do is throw in the burrata and the other finishing touches just before serving!
  • Don't overcrowd the grill. It's better to work in batches if you have to.
  • While I love the charred grill marks, it's important not to overdo it. J is the grill master in my house and always manages to do it perfectly! The char adds a nice smoky flavor but no one wants burnt peaches.
  • If you want a bit more to it, add some extra greens like arugula, baby spinach, or mixed greens to bulk up peaches and burrata and turn it into a nice, big salad.
  • Ingredients to prep ahead- Wash the basil.
  • Leftovers and storage- This doesn't store very well  — the burrata will lose its creamy texture and the balsamic will cause the peaches and basil to break down. If you do have leftovers you don't want to toss, your best bet is to store the cheese and fruit separately and try your best to eat them the next day!
A super close up image of grilled paches, burrata, and basil drizzled with balsamic glaze.

What To Serve With Burrata Peach Salad

As I mentioned, I love adding my favorite greens to grilled peaches and burrata  — it makes for such a tasty lunch! And if you want to enjoy them as a part of a larger meal for dinner, they'd pair great with:

Other Grilling 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 this salad with peaches and burrata on a plate with basil and a blue and white striped napkin around it.

Grilled Peach and Burrata Salad

Jessy Freimann
This grilled peach and burrata salad recipe is an easy twist on a traditional Caprese salad. It's super simple to throw together with peaches, Burrata cheese, basil, and balsamic vinegar and is a light and delicious appetizer or side dish for the summer! Prepped and ready in just 20 minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Entree, Lunch, Main dish, Side Dish, Vegetarian
Cuisine appetizer, Dessert, Healthy, Light, Salad, side dish, Summer, vegetarian
Servings 4 servings
Calories 77 kcal

Equipment

Ingredients
  

  • 8-10 Fresh peaches ripe but not mushy
  • 3 pieces Burrata cheese or fresh mozzarella if Burrata is not available
  • 4 sprigs Basil cut to a chiffonade
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Balsamic glaze or 1 Tablespoon balsamic vinegar
  • ¼ teaspoon Coarse salt like Kosher or Malden
  • ¼ teaspoon Fresh black pepper

Instructions
 

  • Prepare the grill by spraying it with non-stick olive oil cooking spray and preheat it to medium-high heat.
  • Cut the peaches into quarters leaving the skin on and carefully place them onto the grill.
  • Grill for about 5 minutes uncovered or until they have a decent amount of char (don't burn them!) and then turn the peaches and grill uncovered for a few more minutes on that side.
  • Remove the peaches to your serving platter and let them cool for a few minutes.
  • Once they're cooled, take your Burrata and carefully tear it into bite-size pieces. Scatter these throughout your platter of peaches.
  • Sprinkle on your basil.
  • Drizzle with olive oil and balsamic glaze.
  • Sprinkle with a little salt and pepper. Serve immediately and enjoy!

Video

Notes

  • Grill the peaches 10 minutes in advance so they have a chance to cool down. Then, all you'll have to do is throw in the burrata and the other finishing touches just before serving!
  • Don't overcrowd the grill. It's better to work in batches if you have to.
  • While I love the charred grill marks, it's important not to overdo it. J is the grill master in my house and always manages to do it perfectly! The char adds a nice smoky flavor but no one wants burnt peaches.
  • If you want a bit more to it, add some extra greens like arugula, baby spinach, or mixed greens to bulk up peaches and burrata and turn it into a nice, big salad.
  • Ingredients to prep ahead- Wash the basil.
  • Leftovers and storage- This doesn't store very well  — the burrata will lose its creamy texture and the balsamic will cause the peaches and basil to break down. If you do have leftovers you don't want to toss, your best bet is to store the cheese and fruit separately and try your best to eat them the next day!

Nutrition

Serving: 1servingCalories: 77kcalCarbohydrates: 4gProtein: 0.2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 146mgPotassium: 6mgFiber: 0.03gSugar: 2gVitamin A: 111IUVitamin C: 0.4mgCalcium: 8mgIron: 0.1mg
Tried this recipe?Let us know how it was!

Hawaiian Burger Recipe

· Leave a Comment

This Hawaiian burger offers the perfect combination of sweet and savory. Nothing says summer like a nice, juicy burger, and this is an easy recipe the whole family will love. Ready in just 15 minutes!

Male hands holding a Hawaiian burger up to the camera.
[feast_advanced_jump_to]

Why You'll Love These Hawaiian Burgers:

In our house, we live for a big old cheeseburger! It's a super easy dinner that whips up pretty quickly and satisfies people of all ages. And even better, there are a ton of different ways you can add a delicious twist to a grilled burger recipe.

For today's twist, I'm throwing it back to almost 15 years ago. My husband and I had just gotten married and were on our 10-day honeymoon on the island of Hawaii. The entire trip was pretty magical, but one thing I remember laughing about (then and now) is how nuts my husband went over each Hawaiian burger he ate on that trip!

For those who have been readers for a while, you know I married one of the pickiest eaters out there. So you can imagine my surprise when he couldn't get enough of them! And being that we were in Hawaii, pretty much every menu had some sort of Hawaiian hamburger option, complete with a piece of pineapple on it.

If my picky husband loves these, I'm almost positive you all will too. Here are some of my favorite parts of this recipe:

  • Dinner is prepped, ready, and on the table in just 15 minutes
  • Such a fun flavor combination
  • Features grilled pineapple and onion slices too
  • Everything you love about Hawaiian cuisine in burger form!
A close up image of the side half of a Hawaiian burger.

Ingredient Information And Substitutions

  • Ground Beef- Choose your preferred ground beef blend. I like 80/20 myself!
  • Pineapple- I'm using canned pineapple to make things a whole lot easier. Plus, I like making Hawaiian burgers whenever the mood strikes — and anyone who's been to Hawaii will tell you, mainland pineapples just aren't the same after you've eaten them in Hawaii!
  • Onion- As mentioned we're also grilling the onions. I love the added charred flavor, and cooking the onion will mellow out that sharpness. Red onion is my choice , but whichever variety you like will work.
  • Cheese- I like mozzarella, but other options include gouda, provolone, or a mild cheddar.
  • Sauces- You'll need soy sauce and teriyaki sauce. Hawaiian cuisine is heavily influenced by Japanese cooking, so it makes sense and add great flavor!
  • Seasonings- Ground ginger and garlic salt highlight the Asian-inspired flavors.
  • Buns- Just regular hamburger buns are okay here. You could also go all out and serve these on Hawaiian rolls!
An overhead image of the labeled ingredients.

How To Make Aloha Burgers

Step 1- Make the burger patties.

Add the ground beef, teriyaki sauce, soy sauce, ground ginger, and garlic salt to a large bowl and mix until well combined. Be careful not to overwork the meat!

Divide the mixture into 4 equal portions to form your patties. Make a small dimple in the middle of each.

Burger patty ingredients in a glass bowl.
A gloved hand holding one of the shaped burger patties up to the camera over the bowl.

Step 2- Make the quick marinade for the pineapple and onion.

Place the pineapple and onion slices in a separate bowl and drizzle with teriyaki. Gently toss to coat evenly- our you can brush them sauce evenly over them.

Teriyaki sauce being brushed onto a plate of sliced red onion and pineapple rings.

Step 3- Grill the burgers and toppings.

Place the burgers on your preheated grill and cook for around 4 minutes on each side. Top with cheese during the last few minutes of cooking time.

Place the pineapple rings, onions, and buns on the grill for about 2 minutes on each side.

Burgers, pineapple rings and onions cooking on the grill.

Step 5- Let rest and assemble.

Remove the burgers, pineapple, onions, and buns from the grill and let the burgers rest for about 5 minutes so the juices settle.

Assemble your Hawaiian burger recipe — don't forget to drizzle with some extra teriyaki sauce — serve and enjoy!

A spoon pouring teriyaki sauce on top of the burger.

Frequently Asked Questions

Do you have to grill the onion and pineapple?

You don't have to, but I find that it improves the flavor of both components and mellows out the onion flavor a bit as well.

Can I use a leaner ground beef?

You can, but your Hawaii burger won't be as juicy or flavorful. Now I understand if you’re trying to be healthier, but a good alternative could also be eating a smaller portion of the 80/20 burger so you don't have to sacrifice flavor.

Can I use a different cheese?

Yes! Use whatever cheese you want. I went with mozzarella because it's pretty mild in flavor. I didn't want the cheese flavor to overpower all the other delicious sweet and savory flavors in these burgers.

Is pineapple on burgers good?

I personally love the combination of sweet and savory flavors! I also find the soy sauce and teriyaki do a great job of bringing everything together. If you love Hawaiian pizza with ham and pineapple, you'll likely love my Hawaiian hamburger recipe!

An image of a Hawaiian burger with other burgers and fries in the background.

Tips For Making A Pineapple Burger

  • Get the right kind of ground beef. You’ve probably heard that fat equals flavor. This could not be more true! I encourage you to go with no less fat content than 80/20 ground beef. 
  • Keep the ground beef super cold up until cooking. Warm ground beef will often stick to your hands making it difficult to create a nice patty. This is due to the fat melting as it warms. This also means the fat is not where you really want it, which is in your burger.
  • Don’t overwork the beef. When you mix the ingredients for your Hawaiian burgers, make sure you don’t overmix the beef or it will get tough as it cooks.
  • Make a dimple to maintain the shape. When forming your patties, it’s generally a good idea to create a small dimple in the middle of each. This helps keep the cooked patty flat since the center will dome upwards as it cooks.
  • Turn your Hawaiian burger once. This seems to be a debate in various circles. While I’ve heard valid arguments on both sides, in our home we turn our burgers once.
  • Use an instant-read thermometer for a perfectly cooked burger every time. Getting the temperature right is important first and foremost for safety reasons, but also for great texture and flavor! Aim for 140-145°F for a medium cook.
  • Rest the burgers. Resist the temptation to dig right in and let it rest to allow the juices to redistribute.
  • Ingredients to prep ahead- You can make the patties ahead of time and store them in the fridge for up to 1-2 days or freeze up to 3 months in an air tight container.
  • Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 2-3 days. Use your microwave or oven to reheat.

What To Serve With An Aloha Burger

I've been known to scarf down a few of these as a full meal! But they would also pair wonderfully with:

More Delicious Ground Beef 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!

Male hands holding a Hawaiian burger up to the camera.

Hawaiian Burger Recipe

Jessy Freimann
This Hawaiian burger offers the perfect combination of sweet and savory. Nothing says summer like a nice, juicy burger and this is an easy recipe the whole family will love. Ready in just 15 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 581 kcal

Equipment

Ingredients
  

  • Cooking spray
  • 1 pound 80/20 ground beef,
  • 1 Tablespoon soy sauce
  • 1 bottle teriyaki sauce, divided
  • ¼ teaspoon ground ginger
  • 1 teaspoon garlic salt
  • 1 can sliced pineapple, drained
  • 1 large red onion, sliced into ½ inch thick rings
  • 4 slices mozzarella cheese
  • 4 burger buns

Instructions
 

  • Spray the grill with nonstick cooking spray and preheat to medium high.
  • In a large bowl add ground beef, 2 Tablespoons teriyaki sauce, soy sauce, ground ginger and garlic salt. Mix until well combined being careful not to overwork the meat.
  • Divide into 4 equal portions and form them into patties, making a small dimple in the middle of each.
  • In a separate bowl, drizzle a couple tablespoons of teriyaki sauce onto the pineapple slices and onion slices. Gently toss to fully coat, being careful not to separate the onion rings.
  • Grill the burgers for around 4 minutes per side, turning once until they reach an internal temperature of 145 degrees (or more if you don't want any pink). Top with slices of mozzarella during the last minute or two of cooking to melt. 
  • Grill the pineapple rings, onion slices and the buns for around 2 minutes per side to get a nice char without fully burning them.
  • Remove everything from the heat and rest the burgers for 5 minutes.
  • Place the burgers on the bottom bun. 
  • Top with onions and then pineapple. 
  • Drizzle with a little more teriyaki sauce and top with top bun. Serve immediately.

Video

Notes

  • Get the right kind of ground beef. You’ve probably heard that fat equals flavor. This could not be more true! I encourage you to go with no less fat content than 80/20 ground beef. 
  • Keep the ground beef super cold up until cooking. Warm ground beef will often stick to your hands making it difficult to create a nice patty. This is due to the fat melting as it warms. This also means the fat is not where you really want it, which is in your burger.
  • Don’t overwork the beef. When you mix the ingredients for your Hawaiian burgers, make sure you don’t overmix the beef or it will get tough as it cooks.
  • Make a dimple to maintain the shape. When forming your patties, it’s generally a good idea to create a small dimple in the middle of each. This helps keep the cooked patty flat since the center will dome upwards as it cooks.
  • Turn your Hawaiian burger once. This seems to be a debate in various circles. While I’ve heard valid arguments on both sides, in our home we turn our burgers once.
  • Use an instant-read thermometer for a perfectly cooked burger every time. Getting the temperature right is important first and foremost for safety reasons, but also for great texture and flavor! Aim for 140-145°F for a medium cook.
  • Rest the burgers. Resist the temptation to dig right in and let it rest to allow the juices to redistribute.
  • Ingredients to prep ahead- You can make the patties ahead of time and store them in the fridge for up to 1-2 days or freeze up to 3 months in an air tight container.
  • Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 2-3 days. Use your microwave or oven to reheat.

Nutrition

Serving: 1servingCalories: 581kcalCarbohydrates: 45gProtein: 31gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 103mgSodium: 1.3mgPotassium: 567mgFiber: 3gSugar: 24gVitamin A: 263IUVitamin C: 14mgCalcium: 249mgIron: 4mg
Tried this recipe?Let us know how it was!

Ramen Asian Coleslaw Recipe

· Leave a Comment

This crunchy ramen Asian coleslaw is an easy, Asian-inspired salad that whips up in minutes. It's one of the simplest and healthiest recipes I've tried, made with cabbage and ramen and served cold with a delicious, flavorful dressing that the whole family will love!

An overhead shot of this Asian slaw recipe win a dark blue bowl with a blue and white striped napkin, slivered almonds and green onion around it.
[feast_advanced_jump_to]

Why You'll Love Ramen Noodle Coleslaw:

This is a recipe that I've seen about a million variations of over the years. I'm not even sure where my mom got it. But it's got a delicious flavor and whips up in minutes.

Asian ramen slaw is perfect when you remember you need to bring a dish to pass but forgot to plan ahead. I bought everything pre-chopped to make life easier, and it really wasn't that much more expensive!

The first time my mom made it, I was super skeptical. I mean, I love me some noodles, although I tend to enjoy my ramen cooked. But it's broken up so small that it isn't a jarring addition at all. In fact, it adds a satisfying crunch and texture and makes the overall salad more interesting.

I also love the flavor of the dressing. It has a tinge of sweetness mixed with a nutty flavor that only almonds and sesame seeds can deliver. Asian slaw with ramen is light and refreshing — the perfect summer side dish.

One word of advice: try not to dress the slaw until right before you eat it. As it sits, it absorbs the dressing and the noodles lose their crunch (and the overall flavor fades a bit overnight in general). You can always assemble everything and keep the dressing separate until you're ready to serve it.

Some other reasons I love this fun salad option:

  • It's a unique update to regular coleslaw
  • Full of delicious tastes and textures
  • Perfect for potlucks
  • Made with simple, wholesome ingredients
  • No cooking involved (except for toasting the sesame seeds and nuts!)
A close up image of Asian cole slaw with ramen in a glass bowl.

Ingredient Information And Substitutions

  • Shredded Cabbage- I'm using the bagged stuff to make things extra easy! If you're feeling ambitious, you can always buy a head of cabbage and shred it yourself. My store actually has a pre-shredded Asian mix that I love to use!
  • Ramen Noodles- I like the soy ramen flavor for this recipe — but that said, there are tons to choose from and you can always use one of the others.
  • Nuts and Seeds- Slivered almonds is my cut of choice along with sesame seeds. I like to toast these before assembling the slaw to bring our their naturally nutty flavors!
  • Scallions- For a pop of color and flavor in the garnish.
  • Dressing- I make a homemade dressing with apple cider vinegar, granulated sugar, vegetable oil, salt, pepper, and the ramen seasoning packet. So yummy!
An overhead image of labeled recipe ingredients.

How To Make This Asian Slaw Recipe

Step 1- Toast the almonds and sesame seeds.

Place the slivered almonds and sesame seeds in a skillet and toast over medium-low heat for a few minutes, or until they turn fragrant. Set aside to cool.

Almonds and sesame seeds toasting in a pan.

Step 2- Make the dressing.

Whisk together the vinegar, sugar, oil, ramen seasoning packet, salt, and pepper in a small bowl and set aside.

Dressing ingredients in a bowl.
Dressing mixed together in a bowl with a whisk in it.

Step 3- Assemble the Asian coleslaw with ramen noodles.

Add the cabbage, noodles, almonds, and sesame seeds in a large bowl and toss well in the dressing. Garnish with scallions, serve, and enjoy!

Asian coleslaw ingredients in a glass bowl.
Ramen coleslaw mixed together and dressed.

Frequently Asked Questions

Can I use a different kind of noodle besides ramen?

Yes. The ramen noodles add a nice crunch, but you can always substitute them with chow mein noodles or wonton strips

Do I have to toast the sesame seeds and almonds?

No, not necessarily. I find that toasting adds a deeper, nuttier flavor to the Asian ramen slaw, but if you're short on time, you can skip it!

What can I substitute for the apple cider vinegar?

You have a few options. Rice vinegar or white vinegar will both work in a pinch!

Can I make ramen noodle coleslaw ahead of time?

Yes, the slaw can be assembled up to a day in advance, but keep the dressing and the noodles separate. Add them in and toss just before serving for the best texture.

A spoon holding a spoonful of Asian Coleslaw Ramen over a blue bowl of it.

Tips For Making Coleslaw With Ramen

  • Crush up the noodles before adding them to the slaw but don't overdo it. Break the ramen up into bite-sized portions, with a mixture of larger and smaller pieces for a variety of textures.
  • Add the dressing a little at a time so that you can adjust it to your preferences. Start with less than you think you'll need and toss. You can always add more dressing, but a soggy slaw is hard to come back from.
  • Toast extra almonds and sesame seeds and add them just before serving for even more crunch.
  • Other slaw-base variations- Asian slaw mix or broccoli slaw mix.
  • Optional add-ins- Edamame, cilantro and chopped jalapeño peppers.
  • Ingredients to prep ahead- You can toast the almonds and sesame seeds in advance, and you could also make the dressing. Then, all that's left to do is assemble right before serving!
  • Leftovers and storage- This coleslaw recipe with ramen noodles will keep up to 3-4 days well covered in the fridge. For longer storage, store all of the components of the slaw separately so that it doesn't go soggy.
A bowl of Ramen Coleslaw with scallions, slivered almonds and a blue and white striped napkin behind it.

What To Serve With Asian Ramen Coleslaw

I love making this ramen noodle coleslaw for parties, barbecues, potlucks... it's always a hit! But if you want to enjoy it as a part of a larger meal at home (or if you're hosting a get-together at your house!), it would pair wonderfully with:

More Delicious 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!

A spoon holding a spoonful of Asian Coleslaw Ramen over a blue bowl of it.

Ramen Asian Coleslaw Recipe

Jessy Freimann
This crunchy ramen Asian coleslaw recipe is an easy, Asian-inspired salad that whips up in minutes. It's one of the simplest and healthiest recipes I've tried, made with cabbage and ramen and served cold with a delicious, flavorful dressing that the whole family will love!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Side Dish
Cuisine Asian, Salad, side dish, Summer, vegetarian
Servings 8 servings
Calories 124 kcal

Equipment

Ingredients
  

Salad:

  • 3 Tablespoon sesame seeds
  • 1 cup slivered almonds
  • 1 pound Asian slaw mix or shredded cabbage
  • 1 package Soy Sauce Flavored Ramen Noodles broken up into bite-size pieces (reserve the seasoning packet)
  • 4 Chopped scallions for garnish

Dressing:

  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons granulated sugar
  • ⅓ cup vegetable or canola oil
  • ½ teaspoon kosher salt to taste
  • ¼ teaspoon ground black pepper to taste

Instructions
 

  • Place the sesame seeds and slivered almonds into pan and toast them for a couple minutes over medium low heat, turning them periodically. They will start to smell fragrant when they are done (don't burn them!). Set aside to cool.
  • In a bowl, whisk together the vinegar, sugar, oil, Ramen seasoning packet and some salt and pepper until well combined. Set aside.
  • In a larger bowl, mix the cabbage, noodles, almonds and sesame seeds.
  • Toss well in the dressing and sprinkle with chopped scallions just before serving. Serve immediately.

Video

Notes

  • Crush up the noodles before adding them to the slaw but don't overdo it. Break the ramen up into bite-sized portions, with a mixture of larger and smaller pieces for a variety of textures.
  • Add the dressing a little at a time so that you can adjust it to your preferences. Start with less than you think you'll need and toss. You can always add more dressing, but a soggy slaw is hard to come back from.
  • Toast extra almonds and sesame seeds and add them just before serving for even more crunch.
  • Other slaw-base variations- Asian slaw mix or broccoli slaw mix.
  • Optional add-ins- Edamame, cilantro and chopped jalapeño peppers.
  • Ingredients to prep ahead- You can toast the almonds and sesame seeds in advance, and you could also make the dressing. Then, all that's left to do is assemble right before serving!
  • Leftovers and storage- This coleslaw recipe with ramen noodles will keep up to 3-4 days well covered in the fridge. For longer storage, store all of the components of the slaw separately so that it doesn't go soggy.

Nutrition

Serving: 1servingCalories: 124kcalCarbohydrates: 7gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.003gSodium: 148mgPotassium: 130mgFiber: 2gSugar: 4gVitamin A: 4IUVitamin C: 0.2mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!

BBQ Lemon Pepper Chicken

· Leave a Comment

BBQ lemon pepper chicken drumsticks are exactly what your summer grilling dreams are made of. They're so easy to make and have deliciously crispy and flavorful skin on the outside and perfectly tender meat on the inside! Ready in 20 minutes!

BBQ chicken drunsticks in a blue bowl with a striped napkin and lemons in the background.
[feast_advanced_jump_to]

Why You'll Love Lemon Pepper Grilled Chicken

This recipe was a happy little accident... and now it's got a permanent spot in our summer dinner rotation. One night, I had a little situation I like to call Failure To Plan, which sometimes happens around here.

I had some random chicken drumsticks hanging out in my fridge, and no recipes were coming to mind. There was also the need to get dinner on the table — and fast! So I worked with what I had and made what I decided would be a quick lemon pepper chicken marinade.

While it was cooking, I was a tad nervous. Although I enjoy grilled chicken, lemon pepper, all the ingredients- if you get overzealous (which I've been known to do from time to time), it can be pretty overwhelming. But I crossed my fingers and kept working on the sides while J took over grilling the lemon pepper chicken.

Boy, am I glad I threw that dinner together! The minute I tasted it, I knew that this recipe was a keeper. The chicken was totally moist and tender but with that perfectly crispy skin that I live for. And the lemon pepper flavor was just right — not too much, but just the right balance!

Here are a few more reasons you'll want to make lemon pepper drumsticks:

  • Prep in just 5 minutes
  • All you need are a handful of ingredients
  • They go with all your favorite side dishes
  • You can prep them ahead of time
  • Double or triple for large cookouts
A close up image of the grilled chicken drumsticks in a blue bowl.

Ingredient Information And Substitutions

  • Chicken- This recipe makes 8 regular-sized drumsticks, but you could easily double or triple the amounts for larger batches. Or, use it as inspiration for lemon pepper chicken thighs, breasts, or wings!
  • Extra Virgin Olive Oil- Has great flavor, helps the marinade stick to the surface, and can withstand the heat of the grill. Avocado oil is a great substitute.
  • Lemons- Freshly squeezed juice tastes so much better than the bottled concentrate, which I find has a bitter aftertaste. You'll need 2-3 lemons to get enough juice!
  • Seasonings- Lemon pepper seasoning is the true star of the show, but I like to amp up the savory flavor with garlic powder and some kosher salt.
An overhead image of the labeled ingredients.

How To Make Lemon Pepper Chicken:

Step 1- Place chicken in container.

Place the chicken pieces into a zipper bag or non-metal bowl.

Chicken pieces in a plastic zipper bag.

Step 2- Marinate chicken drumsticks.

Juice the lemons into a bowl, then add the oil, lemon pepper seasoning, garlic powder, and salt. Whisk until well combined.

Pour the marinade into a plastic bag and add the chicken. Seal and shake the bag until every piece of chicken is well coated.

Place the bag in the refrigerator until you're ready to cook, then transfer to the counter about 15-20 minutes before grilling.

Chicken pieces combined with the marinade in the closed bag.

Step 3- Grill lemon pepper drumsticks.

Spray the grill grates with cooking spray and preheat it to medium-high heat.

Add the meat, shaking off excess marinade as you remove it from the bag. Cook for about 15 minutes, depending on the size of your drumsticks, and turn often so they char on all sides.

Chicken drummies cooking on the grill.

Step 4- Rest and serve.

Once drumsticks reach an internal temperature of 165 degrees F, remove from the grill and rest for 5-10 minutes before serving.

Chicken pieces resting on a plate covered in foil.

Frequently Asked Questions

What is lemon pepper seasoning made of?

It's a mixture of dried lemon peel, ground black pepper, garlic powder, onion powder, and salt. If it isn't available (or you're out), you can easily make your own — search for DIY recipes for measurements. In a pinch, I'd just mix some microplaned lemon zest with freshly ground black pepper and toss it in with the marinade.

How long should you marinate chicken?

I've marinated these lemon pepper drumsticks for as little as 15-20 minutes up to a couple of hours. Just don't leave them longer than 6 hours or the meat will get tough and rubbery or even mushy.

Should you oil drumsticks before grilling?

I oil the grill itself, before heating it! I use extra virgin olive oil in my grilled lemon pepper chicken marinade, but any neutral oil with a high smoke point will work.

How long to grill chicken drumsticks?

Grill by temperature, not by time- there are too many variables to give an exact time, like size of the chicken pieces, grill hot spots etc. Keep an eye on the temperature and once they temp out at 162 degrees F at the thickest part (don't touch the bone with the probe!) remove and rest to bring to 165 degrees F.

A close up image of a drumstick within the pile of grilled drumsticks.

Tips For Grilling Lemon Pepper Chicken

  • To get as much juice out of each lemon as possible, roll it on a hard surface with the palm of your hand before cutting into it. It also helps if they're warm — either store at room temperature or microwave for 8-10 seconds.
  • Adjust the marinating time. While you can totally get the chicken into the marinade well in advance(up to a few hours), don't worry if you're pressed for time. As little as 15-20 minutes before grilling adds plenty of flavor to these lemon pepper chicken drumsticks.
  • Pull the chicken out of the fridge 15-20 minutes before grilling to bring it a bit closer to room temp. You don't want to leave it out long enough to put it in the temperature danger zone, just to take off the chill.
  • Don't be afraid to get a nice char on the drumsticks. Grilling lemon pepper chicken creates perfectly crispy skin while still maintaining nice, tender meat inside.
  • Like any other meat, let it rest for 5-10 minutes before digging in to redistribute all those delicious juices.
  • Ingredients to prep ahead- You can juice the lemons and whisk together the marinade well in advance. Marinate the meat for at least 15 minutes before grilling, but 2-3 hours is best.
  • Leftovers and storage- Lemon pepper grilled chicken will keep for up to 4 days covered in the refrigerator. Reheat in the oven or air fryer to get the skin crispy again.

What To Serve With Marinated Chicken Drumsticks

With tangy, smoky, and savory flavors, there's not much that doesn't go well with lemon pepper grilled chicken!

I'll usually throw together a salad or toss some veggies on the grill at the same time. Here are some more ideas to make it a meal:

Other Grilling 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 drumstick within the pile of grilled drumsticks.

BBQ Lemon Pepper Chicken

Jessy Freimann
BBQ lemon pepper chicken drumsticks are exactly what your summer grilling dreams are made of. They're so easy to make and have deliciously crispy and flavorful skin on the outside and perfectly tender meat on the inside! Ready in 20 minutes!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 8 drumsticks
Calories 189 kcal

Equipment

Ingredients
  

  • 2 large lemons (it ends up being around ½ cup of lemon juice)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon lemon pepper seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 8 chicken drumsticks

Instructions
 

  • Squeeze the juice from the lemons into a bowl (you should end up with around ½ cup).
  • Add oil, lemon pepper, garlic powder and salt and whisk until well combined.
  • Pour into a plastic bag and add chicken. 
  • Seal the bag and shake well until the drumsticks are well coated with the marinade. 
  • Refrigerate the chicken until you're ready to cook and remove it from the refrigerator 15-20 minutes prior to cooking.
  • Spray the grill with cooking spray and preheat it to medium-high heat.
  • Cook the drumsticks for around 15 minutes, turning them often. The cooking time will vary based on your grill and the size of the drum sticks. You'll want to have a really nice char on every side.
  • Rest the chicken for 10 minutes and serve immediately after.

Notes

  • To get as much juice out of each lemon as possible, roll it on a hard surface with the palm of your hand before cutting into it. It also helps if they're warm — either store at room temperature or microwave for 8-10 seconds.
  • Adjust the marinating time. While you can totally get the chicken into the marinade well in advance(up to a few hours), don't worry if you're pressed for time. As little as 15-20 minutes before grilling adds plenty of flavor to these lemon pepper chicken drumsticks.
  • Pull the chicken out of the fridge 15-20 minutes before grilling to bring it a bit closer to room temp. You don't want to leave it out long enough to put it in the temperature danger zone, just to take off the chill.
  • Don't be afraid to get a nice char on the drumsticks. Grilling lemon pepper chicken creates perfectly crispy skin while still maintaining nice, tender meat inside.
  • Like any other meat, let it rest for 5-10 minutes before digging in to redistribute all those delicious juices.
  • Ingredients to prep ahead- You can juice the lemons and whisk together the marinade well in advance. Marinate the meat for at least 15 minutes before grilling, but 2-3 hours is best.
  • Leftovers and storage- Lemon pepper grilled chicken will keep for up to 4 days covered in the refrigerator. Reheat in the oven or air fryer to get the skin crispy again.

Nutrition

Serving: 2drumsticksCalories: 189kcalCarbohydrates: 3gProtein: 14gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 70mgSodium: 370mgPotassium: 212mgFiber: 1gSugar: 1gVitamin A: 42IUVitamin C: 14mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!

Zesty Italian Pasta Salad

· 2 Comments

This zesty Italian pasta salad will knock your socks off! It's quick and easy to assemble in just under 25 minutes, and full of all of the great Italian flavors you'll find in antipasto. This will be your new go-to pasta salad recipe!

A close up image of the side of a blue bowl with antipasto pasta salad in it and a sprig of basil.
[feast_advanced_jump_to]

Why You'll Love This Antipasto Pasta Salad:

I'm from an Italian-American family, and I have to tell you, we know how to do a good get-together. More specifically, there is some serious eating happening, and I'm not even a little bit sad about it (although my waistline might disagree!). Of course, there are always a wide array of pasta salads at summer gatherings. And at most gatherings, there's also an antipasto platter full of veggies (marinated and fresh), olives, cheeses, and charcuterie.

So I said to myself, "Self, why not combine pasta salad and antipasto? These are two major players in the world of party platters and huge favorites of everyone we know. This is bound to be a hit!" And I am so thrilled with how this antipasto salad with pasta came out!

The great thing is, most of the usual suspects found in an antipasto salad are also an excellent fit for a pasta salad recipe. And you know how pasta salads tend to get better as they sit in the fridge and absorb the dressing? Most of the ingredients here only get better as that happens (and the ones that don't can simply be added just before serving).

It's basically begging you to make it ahead, which is totally convenient! And as if all of that isn't enough to convince you to try this antipasto pasta salad, here are a few more reasons to love it:

  • Perfect for parties, potlucks, or backyard barbecues
  • Full of delicious Italian-inspired flavor
  • Super easy to prep and assemble
  • Can be easily doubled or tripled for larger crowds!
An overhead image of a blue bowl of Italian pasta salad with tomatoes and basil around it and a white napkin with a blue strip on it.

Ingredient Information And Substitutions

  • Pasta- I like rotini for my antipasto pasta salad recipe, but you can choose whatever shape you like! Some other good options would be cavatappi, penne, or gemelli.
  • Vegetables- You'll need black olives, artichoke hearts, grape tomatoes, onion, and fennel. You can use celery if you don't have any fennel, but I do love the mild, almost licorice-like flavor of the fennel!
  • Meat- I usually use soppressata or pepperoni.
  • Dressing- Any high-quality Italian salad dressing would work. I love Wegman's brand Basil Vinaigrette.
  • Cheese- Mozzarella is my go-to and fresh is preferred! You could also use provolone, fontina, or Havarti instead.
  • Fresh Basil- To add a pop of color and even more Italian flavor!
An overhead image of labeled ingredients.

How To Make Italian Dressing Pasta Salad

Step 1- Cook the pasta.

Cook your pasta of choice to al dente, then drain and allow it to cool.

Pasta boiling in a large pot of salted water.

Step 2- Add the other ingredients.

Add the cooled pasta, olives, artichoke hearts, grape tomatoes, onion, fennel, and half the bottle of salad dressing to a large bowl.

Cooked and cooled pasta in a glass bowl.
Pasta salad toppings added to the glass bowl.

Step 3- Toss and chill.

Toss the ingredients to combine and chill in the refrigerator until you're ready to serve.

Just before serving, add the mozzarella, meat, and fresh basil to the antipasto salad with pasta. Toss until well combined and taste. Add more salad dressing if needed and enjoy!

All pasta salad ingredients combined and tossed with dressing.

Frequently Asked Questions

What is antipasto salad made of?

All antipasto recipes are different, but they typically are made with olives, artichoke hearts, several types of meats and cheeses, and some fresh vegetables. As you can see, my antipasto pasta salad recipe was clearly inspired by this classic Italian dish!

Should you let pasta cool before making pasta salad?

Yes, you should definitely let your pasta cool before assembling this pasta salad. If it's still warm (or worse, hot) it will heat up the rest of the ingredients and leave you with a lukewarm dish that isn't very appetizing. If you're in a rush, you can always rinse with really cold water. Just make sure you drain it well.

What is the difference between antipasto and antipasti?

Antipasto is the singular version of the word, while antipasti is the plural term. Several u0022antipastou0022 should actually be referred to as u0022antipasti.u0022 There's also another term that's added to the mix: antipasta. That last one could be considered a typo, but I know plenty of people who may refer to this dish in particular as u0022antipasta pasta salad.u0022

A close up image of the pasta salad focusing on all the ingredients.

Tips For Making Antipasto Italiano Pasta Salad Recipe

  • Remember to cook the pasta to al dente. As the pasta salad sits with the dressing on it, the pasta will absorb it and soften a tiny bit more.
  • Make sure you salt your pasta water — you want it salty like the sea! This will add even more delicious flavor to this easy antipasto pasta salad.
  • Cool the pasta completely before adding the other ingredients. To speed this process, you can always run it under cold water while it's in the strainer. Or, chill it in the fridge.
  • To make this Italian antipasto pasta salad recipe ahead, combine the ingredients that will be okay to sit in the dressing like olives, tomatoes, onions, fennel (or celery), and artichoke hearts, and store in the fridge until you're ready to serve.
  • Some of the other ingredients are best added just before serving to preserve their color and texture like the soppressata (or pepperoni), fresh mozzarella, and basil.
  • Chiffonade the basil. It will help reduce the bruising of the tender basil and it looks really pretty. Here's a tutorial on how to do this.
  • Ingredients to prep ahead- Cook and chill the pasta, drain the olives, drain and quarter the artichoke hearts, halve the tomatoes, and chop the onion and fennel. You could also chop the meat and cheese.
  • Leftovers and storage- There's nothing better than pasta salad leftovers! Store your antipasto pasta salad recipe in an airtight container in the fridge for up to 5 days. Don't hesitate to add a little more Italian dressing to it before enjoying to freshen it up.
A bowl of pasta salad with a white towel behind it and tomatoes and basil around it.

What to Serve With Pasta Salad With Italian Dressing

I love making my antipasto pasta salad as a part of a larger party food spread, but I do also sometimes make it for weeknight dinner with my family! To make it a full meal, pair yours with:

Other Pasta 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!

A bowl of pasta salad with a white towel behind it and tomatoes and basil around it.

Zesty Italian Pasta Salad

Jessy Freimann
This zesty Italian pasta salad will knock your socks off! It's quick and easy to assemble in just under 25 minutes, and full of all of the great Italian flavors you'll find in antipasto. This will be your new go-to pasta salad recipe!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Salad, Side Dish
Cuisine Italian
Servings 8 servings
Calories 105 kcal

Equipment

Ingredients
  

  • 8 ounces rotini pasta (half of a 1 pound box) boiled to al dente as per package directions and cooled
  • 1 15 ounce can extra large black olives, drained
  • 1 15 ounce can quartered artichoke hearts, drained and each quartered artichoke heart cut in half length-wise
  • 1 8 ounce container grape tomatoes, halved
  • 1 small onion, finely chopped
  • 1 fennel bulb (or two ribs of celery) chopped
  • 1 bottle of your favorite Italian dressing (I went with Wegman's brand Basil Vinaigrette)
  • 1 9 ounce soppressata or pepperoni, diced
  • 1 8 ounce container fresh mozzarella pearls (or larger fresh mozzarella cut into small cubes)
  • 5-6 large basil leaves, cut to a chiffonade

Instructions
 

  • In a large bowl add cooled pasta, olives, artichoke hearts, grape tomatoes, chopped onion, chopped fennel and half the bottle of dressing.
  • Toss well to combine. 
  • Refrigerate until you're ready to serve.
  • Just before serving add soppressata, mozzarella, and basil.
  • Toss to combine and taste. If needed, add additional dressing and serve.

Video

Notes

    • Remember to cook the pasta to al dente. As the pasta salad sits with the dressing on it, the pasta will absorb it and soften a tiny bit more.
    • Make sure you salt your pasta water — you want it salty like the sea! This will add even more delicious flavor to this easy antipasto pasta salad.
    • Cool the pasta completely before adding the other ingredients. To speed this process you can always run it under cold water while it's in the strainer. Or, chill it in the fridge.
    • To make this Italian antipasto pasta salad recipe ahead, combine the ingredients that will be okay to sit in the dressing like olives, tomatoes, onions, fennel (or celery), and artichoke hearts, and store in the fridge until you're ready to serve.
    • Some of the other ingredients are best added just before serving to preserve their color and texture like the soppressata (or pepperoni), fresh mozzarella, and basil.
    • Chiffonade the basil. It will help reduce the bruising of the tender basil and it looks really pretty. Here's a tutorial on how to do this.
    • Ingredients to prep ahead- Cook and chill the pasta, drain the olives, drain and quarter the artichoke hearts, halve the tomatoes, and chop the onion and fennel. You could also chop the meat and cheese.
    • Leftovers and storage- There's nothing better than pasta salad leftovers! Store your antipasta pasta salad in an airtight container in the fridge for up to 5 days. Don't hesitate to add a little Italian dressing to it before enjoying to freshen it up.

Nutrition

Serving: 1servingCalories: 105kcalCarbohydrates: 21gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.05gSodium: 2mgPotassium: 63mgFiber: 1gSugar: 1gCalcium: 6mgIron: 0.4mg
Tried this recipe?Let us know how it was!

Garlic And Butter Green Beans

· 29 Comments

These garlic and butter green beans are easy enough for weeknight dinner but special enough to serve for holiday meals as well! It's a family favorite recipe that is sure to be your go-to vegetable side dish!

A close up image of green beans in a pan with a wooden spatula in it.
[feast_advanced_jump_to]

Why You'll Love Buttery Garlic Green Beans:

When you love food as much as I do, there is nothing better than marrying into a family full of excellent cooks. So, I did just that! As I've mentioned previously, my mother-in-law makes some pretty delicious food. This makes sense considering the fact that she learned from one of the best, my husband's grandma, whom we all affectionately call Nanou.

Nanou also had some incredible recipes, which she was gracious enough to share with us. One such mainstay at our dinner table is her garlic green bean recipe — aka the perfect side dish for any dinner. Blanched or steamed green beans are sautéed in a large skillet with a mixture of butter and olive oil. Minced garlic adds that rich, garlicky flavor without being overwhelming, and fresh parsley adds the perfect amount of herbaceous freshness.

Now, like all the best family recipes, there are no true amounts when making buttery garlic green beans. Everything goes by taste (and really, I always encourage you to taste your food as you go along!). That being said, the measurements given are based on how I make this garlic green beans recipe when I cook it for my family.

Being able to adjust the amounts as per your preference is just one of the reasons to love this easy side dish recipe, as well as:

  • Ready in under 30 minutes
  • Can be prepped ahead of time
  • Goes with any meal
  • Easy to double or triple the recipe
  • Family-friendly
An overhead image of a pan of garlic green beans with a wooden spatula in the pan and with a stripped towel, garlic and parsley around it.

Ingredient Information And Substitutions

  • Fresh Green Beans- Sure, frozen can be slightly quicker, but the fresh ones have the very best texture.
  • Butter- I like to use salted butter for the extra flavor. You can also replace half of this with olive oil to make your garlic green beans a bit healthier.
  • Fresh Garlic- No jarred or powdered stuff here! Press or mince fresh cloves for the best flavor.
  • Seasonings- All you need are kosher salt and freshly ground black pepper.
  • Fresh Parsley- Chop and add to sautéed green beans with garlic right before serving. Do it at the end! Chervil is the closest substitute.
An overhead image of the labeled ingredients.

How To Make Sautéed Green Beans With Garlic

Step 1- Blanch the green beans.

Fill a pot with water and bring to a boil. Add trimmed beans and cook for 7-8 minutes, then drain and run under cold water immediately. You can also transfer them to an ice bath — just be sure to drain them again after.

While the beans blanch, belt butter in a sauté pan over medium-high heat.

Butter melting in a sauté pan.

Step 2- Sauté garlic.

Add the minced garlic and cook for 3-4 minutes, stirring frequently. It will become very fragrant and darken in color- make sure it doesn't burn!

Minced garlic sautéing in butter.

Step 3- Transfer beans to the skillet.

Add drained string beans to the garlic butter and sprinkle parsley on top. Mix until everything is well combined.

Serve sauteed green beans with garlic and parsley immediately, seasoning with salt and pepper to taste.

Green beans added to the sauté pan with garlic.

Frequently Asked Questions

How do I prepare fresh green beans for cooking?

I wash them and trim the ends off of the beans, and then they're ready to go!

Can I blanch green beans ahead of time?

Yes! The key is getting them right into an ice bath/cold water to stop the cooking. Cover and refrigerate until it's time to sauté. You can also make the entire garlic green beans recipe ahead and then reheat over medium low heat before serving. It reheats beautifully.

What do I season green beans with?

This recipe only uses salt, pepper, fresh garlic, and parsley. I know that sounds minimal, but trust me, it packs a punch! just make sure you taste them before serving and adjust seasonings as needed.

Can I sauté string beans without blanching first?

Yes, you'll just need to adjust the cooking time to get the texture you want.

A close up image of green beans in a pan with a wooden spatula on the side.

Tips For Making Green Beans In Garlic Butter

  • This recipe is at its absolute best with fresh green beans- That said, frozen will work in a pinch — just skip the blanching and add them directly to the pan. I really don't recommend using canned as they're already super soft. But if that's all you have, drain well and cook just long enough to warm them up.
  • Blanching green beans first helps speed up the sautéing process later- Make sure you run them under cold water immediately after (or plunge them into an ice bath) to stop the cooking process until you continue them in the saute pan. That way, you'll end up with the perfect tender crisp texture we all love.
  • Sauté fresh garlic in butter and garlic for a couple of minutes before adding the veggies. That extra time allows the delicious flavor to develop and eliminates the harsh bite of raw garlic.
  • When you season with salt and pepper, start with a small amount and taste it as you go so that these buttery garlic green beans are seasoned to your liking.
  • Don't skip the parsley! Seriously, it's the secret ingredient that makes Nanou's garlic green beans the best!
  • Ingredients to prep ahead- Trim and blanch the green beans. Peel the garlic.
  • Leftovers and storage- Garlic green beans will last for 3-4 days covered in the refrigerator. Reheat in the microwave or on the stove until warmed through.
A plate of garlic green beans with a striped towel, garlic bulbs and parsley in the background.

What To Serve With Garlicky Green Beans

The best part about this recipe is that it goes with everything! Serve it alongside roast chicken for a simple meal, or include it with other traditional dishes for your holiday table.

Here are some more of my favorite dishes to make this a complete meal:

More Green Bean 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!

Discover the secret to hosting Thanksgiving without all the stress!

Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.

A plate of garlic green beans with a striped towel, garlic bulbs and parsley in the background.

Garlic and Butter Green Beans

Jessy Freimann
These garlic and butter green beans are easy enough for weeknight dinner but special enough to serve for holiday meals as well! It's a family favorite recipe that is sure to be your go-to vegetable side dish!
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 51 kcal

Equipment

Ingredients
  

  • 1 pound fresh green beans, cleaned and trimmed
  • 3 Tablespoons salted butter (you can halve it with olive oil if you want to make it a bit healthier)
  • 3-4 cloves fresh garlic, minced or pressed
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon Kosher salt, to taste
  • ¼ teaspoon Ground black pepper, to taste

Instructions
 

  • Blanch the green beans for around 7 minutes and drain well. Run under cold water to stop cooking.
  • In a sauté pan, melt the butter over medium-high heat.
  • Add the garlic and saute for 3-4 minutes, stirring frequently until fragrant.
  • Add the beans and sauté for 2 minutes to bring to heat.
  • Season with salt and pepper to taste and stir in fresh parsley. Serve immediately.

Video

Notes

  • This recipe is at its absolute best with fresh green beans- That said, frozen will work in a pinch — just skip the blanching and add them directly to the pan. I really don't recommend using canned as they're already super soft. But if that's all you have, drain well and cook just long enough to warm them up.
  • Blanching green beans first helps speed up the sautéing process later- Make sure you run them under cold water immediately after (or plunge them into an ice bath) to stop the cooking process until you continue them in the saute pan. That way, you'll end up with the perfect tender crisp texture we all love.
  • Sauté fresh garlic in butter and garlic for a couple of minutes before adding the veggies. That extra time allows the delicious flavor to develop and eliminates the harsh bite of raw garlic.
  • When you season with salt and pepper, start with a small amount and taste it as you go so that these buttery garlic green beans are seasoned to your liking.
  • Don't skip the parsley! Seriously, it's the secret ingredient that makes Nanou's garlic green beans the best!
  • Ingredients to prep ahead- Trim and blanch the green beans. Peel the garlic.
  • Leftovers and storage- Garlic green beans will last for 3-4 days covered in the refrigerator. Reheat in the microwave or on the stove until warmed through.

Nutrition

Serving: 1servingCalories: 51kcalCarbohydrates: 0.2gProtein: 0.1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 240mgPotassium: 17mgFiber: 0.1gSugar: 0.03gVitamin A: 386IUVitamin C: 3mgCalcium: 6mgIron: 0.2mg
Tried this recipe?Let us know how it was!

No Bake S'more Bars

· 16 Comments

These s'more bars are one of the best easy desserts to make for a last-minute party or get-together. Made with Golden Grahams, marshmallows, and chocolate chips, this no bake s'mores bar recipe is one that both kids and adults will love this summer! 

3 s'mores bars stacked on top of each other with more bars in the background.
[feast_advanced_jump_to]

Why You'll Love S'mores Bars:

S'mores bars are such an excellent last-minute option for a scrumptious dessert. They come together super quickly in a 9 x 13 pan and taste really fantastic. Think of it as the perfect marriage of classic s'mores and cereal bars. And they can totally be made ahead if you want!

I went extra heavy on the marshmallows and chocolate chips to make them extra decadent. To say these will be a hit with the kids would be an understatement. For the rest of the week, my girls kept asking for s'more — see what I did there?

Aside from tasting incredible, there are several more reasons why you'll want to have this smores bar recipe handy:

  • Made with 4 simple ingredients
  • Loads of sweet and gooey flavors and textures
  • It's a no bake recipe — perfect for hot weather
  • Just 10 minutes to put it together, then let it set
  • Can be made ahead of time
A hand holding up a single s'more bar.

Ingredient Information And Substitutions

  • Butter- I encourage you to use salted butter — it brings out all the other flavors better than unsalted.
  • Graham Cracker Cereal- Most stores have Golden Grahams cereal, but the generic brand works just fine as well. That's how you get the graham cracker crunch and flavor!
  • Mini Marshmallows- Although some cereal bar recipes call for jumbo marshmallows, this one was written specifically for mini marshmallows because some of them aren't getting completely melted. Make sure you save a few extra to sprinkle on top!
  • Chocolate Chips- Milk chocolate will taste the most like classic s'mores, but semi-sweet or dark also works. You'll need some extra of these to sprinkle on top of the bars too.
An overhead image of the labeled ingredients.

How To Make This S'mores Bars Recipe

Step 1- Melt butter and marshmallows.

Measure out 1 cup + a small handful of the marshmallows and set them aside.

Add the butter to a pot and melt over medium heat, then reduce the heat to low. Pour in the remaining marshmallows from the bag into the pot and stir constantly until fully melted.

Butter melting in a deep pot.
Melted marshmallows in a deep pot.

Step 2- Add cereal to the pot.

Remove the pot from the heat and stir in the Golden Grahams immediately, until well coated with the marshmallow mixture.

Graham cereal being stirred into the melted marshmallows.

Step 3- Stir in remaining ingredients.

Add the 1 cup of reserved mini marshmallows, plus 1 cup of chocolate chips, and stir quickly to combine without melting the chocolate too much..

More marshmallows and chocolate chips added to the pot.

Step 4- Press into baking pan and chill.

Pour the mixture into a 9 x 13 pan lined with parchment paper and press gently into an even layer. Sprinkle the remaining handfuls of marshmallows and chocolate chips over the top, then transfer the pan to the refrigerator.

Once set, lift the s'mores bars out of the pan and onto a hard surface. Slice into squares with a large knife, wiping it off occasionally if it gets messy. Devour!

S'mores bar mixture in a parchment lined glass 9" x 13" pan.

Frequently Asked Questions

Can I use marshmallow fluff instead of mini marshmallows?

No, this smores bars recipe really works best with mini marshmallows. Marshmallow creme would prevent the dessert from holding its shape.

How do I cut the bars without the knife sticking?

Using the same trick for the mixing spoon and your hands: cooking spray! Spritz the blade (a large chef's knife works best) and press straight down into the s mores bars. If needed, wipe clean and spray again as you go.

Can I make s'mores bars ahead of time?

Yes, you can totally make these the day before you plan to serve them.

A close up image of the side of a s'more bar with others in the background.

Tips For Making This Smores Bar Recipe:

  • Spray the 9 x 13 pan and line it with parchment. Leave some extra parchment hanging over the sides of the pan — this makes it easy to lift the s'mores bars out in one piece for easy slicing.
  • Use low heat when melting butter and marshmallows. Yes, it takes a tiny bit longer, but you also don’t have to worry about burning anything and having to start all over again.
  • I like to spray my spoon with cooking spray before stirring the marshmallows to prevent sticking. Same with my hands before pressing the mixture into the pan.
  • A trick for getting them to set quicker- Place the pan in the refrigerator. No bake s'mores bars will be ready to slice in about 30 minutes!
  • Ingredients to prep ahead- This smores bars recipe comes together quickly, so all you need to do is measure out the ingredients.
  • Leftovers and storage- You can store these in an airtight container at room temperature for up to 4 days. In the summer, I like to keep them in the fridge to prevent melting.
A pile of s'mores bars stacked on tops of each other.

What To Serve With This S'mores Bars Recipe

These are such a great addition to picnics, cookouts, or casual get-togethers. With all the flavors of summer campfires, s mores bars go perfectly with cookout favorites like burgers, hot dogs, chicken thighs, and steak.

More No Bake Dessert 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!

3 s'mores bars stacked on top of each other with more bars in the background.

No Bake S'more Bars

Jessy Freimann
These s'more bars are one of the best easy desserts to make for a last-minute party or get-together. Made with Golden Grahams, marshmallows, and chocolate chips, this no bake s'mores bar recipe is one that both kids and adults will love this summer! 
4.84 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Setting time 30 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 15 servings
Calories 140 kcal

Equipment

Ingredients
  

  • Cooking spray
  • 3 Tablespoons salted butter, melted
  • 10 ounces mini marshmallows, divided
  • 5 cups Golden Grahams cereal
  • 1 cup chocolate chips + 1 small handful

Instructions
 

  • Spray a 13 x 9 pan with cooking spray and line it with parchment paper, leaving some extra paper over the sides (this makes it easy to pull it out of the pan once it's set to cut it).
  • Melt butter over medium heat in pot. Once it's melted, reduce the heat to low.
  • Set aside 1 cup of mini marshmallows + 1 small handful from the 10 oz bag and add the remaining marshmallows to pot. Spray a mixing spoon with cooking spray and continuously stir until marshmallows are fully melted.
  • Remove the pot from the heat and add the Golden Grahams. Stir well to combine.
  • Then add the reserved cup of mini marshmallows and the cup of chocolate chips (leaving the handfuls aside).
  • Stir once more to combine and then put the mixture into the prepared 13 x 9 pan. Gently press it down into an even layer in the pan.
  • Top with handfuls of extra marshmallows and chocolate chips to your taste and let it set in the refrigerator for at least 30 minutes (but longer is better).
  • Once set, pull the bar it out of the pan in once piece using the parchment paper and slice. Store in an air tight container and enjoy!

Video

Notes

  • Spray the 9 x 13 pan and line it with parchment. Leave some extra parchment hanging over the sides of the pan — this makes it easy to lift the s'mores bars out in one piece for easy slicing.
  • Use low heat when melting butter and marshmallows. Yes, it takes a tiny bit longer, but you also don’t have to worry about burning anything and having to start all over again.
  • I like to spray my spoon with cooking spray before stirring the marshmallows to prevent sticking. Same with my hands before pressing the mixture into the pan.
  • A trick for getting them to set quicker- Place the pan in the refrigerator. No bake s'mores bars will be ready to slice in about 30 minutes!
  • Ingredients to prep ahead- This smores bars recipe comes together quickly, so all you need to do is measure out the ingredients.
  • Leftovers and storage- You can store these in an airtight container at room temperature for up to 4 days. In the summer, I like to keep them in the fridge to prevent melting.

Nutrition

Serving: 1servingCalories: 140kcalCarbohydrates: 23gProtein: 0.4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 33mgPotassium: 36mgFiber: 0.02gSugar: 18gVitamin A: 70IUCalcium: 10mgIron: 0.04mg
Tried this recipe?Let us know how it was!

Asparagus Leek Tart

· 20 Comments

This Asparagus Leek Tart with puff pastry is a quick and easy brunch option that is full of great flavor! It has unique but delicious springtime flavors that you can enjoy all year around as well.

An overhead image of the asparagus puff pastry tart on a parchment lined cutting board with sprigs of thyme around it.
[feast_advanced_jump_to]

Why You'll Love This Asparagus Tart Recipe

A while back, I had to make a savory brunch option to bring to a Mother’s Day celebration. In an effort to use what already I had on hand, I made this asparagus tart. I added some sautéed leeks and Gruyere cheese, as well as some fresh herbs from my garden.

Nothing makes me think of spring the way things like leeks and asparagus do. Freezer puff pastry makes this whole operation much easier while also providing a perfectly flaky, butter crust. Topped off with custard-y scrambled eggs and Gruyere cheese, this is a brunch or lunch option that is sure to please.

Need more reasons to love this asparagus tart? I can think of a few!

  • Ready in under an hour
  • Easy to customize
  • Great for casual or special occasions
  • Enough for a light meal, or pair it with sides
  • Tastes incredible
The corner slice of this leek on a piece of parchment with other slices in the background.

Ingredient Information And Substitutions

  • Puff Pastry- Make your life easy and grab some from the freezer section! Just be sure to let it thaw in the refrigerator overnight before making your leek tart.
  • Veggies- Asparagus is very much a "love it or hate it" veggie, but I have yet to have someone refuse a bite of this Gruyere tart. It pairs so well with the natural sweet onion flavor of leeks that it's a match made in culinary heaven.
  • Olive Oil and Butter- Use these together to sauté the leeks. The oil helps keep the butter from burning — and both add flavor.
  • Salt and Pepper- Simple seasonings help bring out the natural oniony flavor of the leeks.
  • Milk- Stick with dairy milk for this leek tart recipe, though you could use heavy cream for a richer flavor.
  • Eggs- Use 2 large eggs or 3 medium eggs.
  • Fresh Herbs- I like to use parsley and lemon thyme, but regular thyme works too. Chervil is the closest parsley substitute, but basil is another herb that goes well with asparagus and leeks.
  • Gruyere- This cheese is both nutty and creamy, and it melts down so smooth. Swap it with goat cheese for some tang or Swiss for a milder flavor.
An overhead image of the labeled ingredients.

How To Make An Asparagus Puff Pastry Tart

Step 1- Sauté leeks and prep dough.

Preheat the oven to 425 degrees F, then melt butter and oil together in a skillet on the stove. Add the sliced leeks, seasoning with salt and pepper, and cook for about 10 minutes until they start to soften.

Then, roll out puff pastry on a silpat or parchment paper. Fold the edges of the pastry dough over to form a "crust." Apply water under the fold with your finger to help it stick.

Then, use a fork to lightly pierce all over the middle — but be careful not to cut all the way through. This helps the asparagus puff pastry tart cook evenly but stay flat so it doesn't puff up in the center. Bake for 10 minutes, then remove the dough from the oven and reduce the heat to 400 degrees F.

Leeks sautéing in butter and oil.
Prepping the dough by gently pricking with the tines of a fork with the sides of the dough turned in to create a crust.

Step 2- Cook asparagus and whisk egg mixture

While the leeks cook on the stove, wrap the asparagus in a damp paper towel and microwave for 2-3 minutes to soften slightly.

Add eggs, milk, herbs, and seasonings to a bowl and mix until well combined. Set aside for now.

A hand whisking eggs, milks, herbs and seasonings in a glass bowl.

Step 3- Top the dough and finish baking.

Once the dough is baked, press down on the center with the back of a fork to push out the air. This helps it flatten back down a bit.

Start layering the ingredients — leeks first, then line up the asparagus. Top with the shredded cheese and pour the egg mixture evenly over everything.

Return the tart to the oven and bake for 20-25 minutes, or until set. Cool slightly before slicing and serving.

Sautéed leeks being spread on the partially baked puff pastry dough.
Asparagus laid across the leeks on the tart.
Shredded gruyere cheese sprinkled on top of the asparagus tart.
Egg mixture being poured on top of the leek tart.

Frequently Asked Questions

How to trim asparagus?

Hold each spear toward the end that doesn’t have the tip on it and gently start to break the end. It will naturally break where the woody part ends.

What are leeks?

Leeks are cousins of onions and garlic, but they have a milder, more delicate flavor. The white base and light green part of the stalk are the most palatable parts to eat.

How to cut leeks?

Slice off the dark green, fibrous top parts and the roots on the bottom. Cut down the middle of the white part lengthwise, then slice the halves into pieces.

What is the best way to cook leeks?

I sauté these in butter with a little salt and pepper to soften them. They'll soften even more when baked.

Can this asparagus tart recipe be made ahead of time?

This is best served right away, but you can cook the leeks and par-cook the asparagus in advance. Store both in the refrigerator until you're ready to assemble your asparagus puff pastry tart.

A close up overhead image of a slice of this tart with other slices around it.

Tips For Making An Asparagus Tart With Puff Pastry

  • Be sure to thaw the puff pastry- I always place it in the refrigerator the night before.
  • Clean your leeks well! There's usually quite a bit of dirt and sediment hiding in those stalks. A quick soak should loosen it all up so you can rinse it away, but you may need to lightly scrub with your fingers too. I change the water a couple times, to be thorough.
  • Fold over the edges of the dough slightly to create a small crust- I dip my finger in water and use that water to adhere the crust to itself.
  • Gently poke the inside of the dough with a fork, being careful not to pierce all the way through. This helps release steam so the middle of the leek tart doesn't puff up too much.
  • After the first portion of baking, use the back of the forks to gently press the middle of the dough down and “deflate it” so that the outside crust doesn’t deflate.
  • Go slow when pouring the egg mixture, and if it springs a leak, don’t worry about it. Once the tart is cooked, you’ll just cut off the excess egg, and it’ll look perfect.
  • Ingredients to prep ahead- Thaw the puff pastry in the refrigerator, ideally overnight. Clean and slice leeks, trim asparagus, and chop the herbs. Lastly, grate the cheese.
  • Leftovers and storage- Leek tart will keep for 2-3 days covered in the refrigerator. It can be served warm or cold, but I think it's best warm. Reheat it gently in the oven.
A close up image of the corner of the cheese leek tart.

What To Serve With This Leek Tart Recipe

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

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!

An overhead image of the asparagus puff pastry tart on a parchment lined cutting board with sprigs of thyme around it.

Asparagus Leek Tart

Jessy Freimann
This Asparagus Puff Pastry Tart with leek and egg is a quick and easy brunch option that is full of great flavor! It has uThis Asparagus Leek Tart with puff pastry is a quick and easy brunch option that is full of great flavor! It has unique but delicious springtime flavors that you can enjoy all year around as well.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 9 pieces
Calories 46 kcal

Equipment

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 2 leeks, sliced and rinsed (white and light green parts only)
  • ½ teaspoon Kosher Salt, to taste
  • ¼ teaspoon Ground black pepper, to taste
  • 1 bunch asparagus, trimmed
  • 1 sheet frozen puff pastry, thawed
  • ⅓ cup milk
  • 2 large eggs
  • 1 teaspoon chopped fresh lemon thyme, (regular thyme will work just fine if you don't have access to lemon thyme) you can also use ½ teaspoon dried thyme
  • 1 teaspoon chopped fresh parsley, you can also use ½ teaspoon dried parsley
  • 1 cup shredded Gruyere cheese,

Instructions
 

  • Preheat oven to 425 degrees.
  • Melt butter and olive oil together in a saute pan over medium heat.
  • Add leeks and season to taste with salt and pepper. Sauté for 10 minutes and then remove from heat and keep them to the side for later.
  • While leeks cook, wrap asparagus in damp paper towel and microwave for 2-3 minutes to soften slightly. Set aside for later.
  • On a silicone baking mar or piece of parchment paper, roll out puff pastry dough slightly and transfer to sheet a sheet pan.
  • Fold the edges of the dough to create a "crust" an adhere with water. Then pierce the dough randomly all over the center so that it doesn't puff up as much in the middle. Make sure you don't cut all the way through!
  • Bake for 10 minutes. Once the 10 minutes is up, remove the puff pastry from the oven and reduce the heat to 400 degrees. Using the back of a fork, push the air out of the center of the dough so that it flattens a bit in the center (leaving the crust around the edges high).
  • While the dough is baking mix whisk together eggs, milk, lemon thyme, parsley, salt and pepper to taste in a mixing bowl until well combined. Set aside.
  • Scatter leeks all over the dough and line asparagus up across it on top of the leeks.
  • Sprinkle with Gruyere cheese and pour egg mixture on top.
  • Bake for another 20-25 minutes or until set. Serve once it's cooled slightly.

Video

Notes

  • Be sure to thaw the puff pastry- I always place it in the refrigerator the night before.
  • Clean your leeks well! There's usually quite a bit of dirt and sediment hiding in those stalks. A quick soak should loosen it all up so you can rinse it away, but you may need to lightly scrub with your fingers too. I change the water a couple times, to be thorough.
  • Fold over the edges of the dough slightly to create a small crust- I dip my finger in water and use that water to adhere the crust to itself.
  • Gently poke the inside of the dough with a fork, being careful not to pierce all the way through. This helps release steam so the middle of the leek tart doesn't puff up too much.
  • After the first portion of baking, use the back of the forks to gently press the middle of the dough down and “deflate it” so that the outside crust doesn’t deflate.
  • Go slow when pouring the egg mixture, and if it springs a leak, don’t worry about it. Once the tart is cooked, you’ll just cut off the excess egg, and it’ll look perfect.
  • Ingredients to prep ahead- Thaw the puff pastry in the refrigerator, ideally overnight. Clean and slice leeks, trim asparagus, and chop the herbs. Lastly, grate the cheese.
  • Leftovers and storage- Leek tart will keep for 2-3 days covered in the refrigerator. It can be served warm or cold, but I think it's best warm. Reheat it gently in the oven.

Nutrition

Serving: 1pieceCalories: 46kcalCarbohydrates: 3gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 43mgSodium: 151mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 456IUVitamin C: 3mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!

Greek Yogurt Chicken

· 33 Comments

This Greek yogurt chicken marinade will knock your socks off! Tangy, juicy, and bursting with fresh flavor, they're seriously easy to throw together with minimal work for you and can easily be prepped ahead. Just pop it in the oven or onto the grill for a killer dinner!

A close up image of a piece of greek marinated chicken on a white plate with lemons on the plate and in the background.
[feast_advanced_jump_to]

Why You'll Love Greek Yogurt Marinated Chicken Thighs:

I've made many a roast chicken recipe in my time, including a few involving chicken and yogurt. They were all different and tasty in their own way. But being that I really don't enjoy yogurt on its own, this kick ended as quickly as it began (leftover yogurt often goes to waste in our home — even the girls can be hit-or-miss with it).

That said, this yogurt marinated chicken thigh recipe totally has my heart. And while not totally authentic Greek cuisine, it's inspired by the delicious flavors of this beautiful culture. The tang of the yogurt mixed with the acidity of the lemon and the deliciously fragrant fresh thyme and parsley combine so beautifully with the savory garlic.

I encourage you to make extra because you will want seconds. It also made a delicious lunch the next day. Here are just a few more reasons to love this:

  • Made with a handful of simple ingredients
  • Easy to throw together in minutes
  • Can be prepped the night before
  • Bake or grill the chicken, whichever is easiest
  • Goes with all your favorite side dishes
A close up image of the corner of a roasting pan with greek chicken thighs and lemons in it.

Ingredient Information And Substitutions

  • Chicken- You can use whatever cuts of chicken you prefer. I like to use bone-in chicken thighs. Just be sure to adjust the cooking time accordingly to reach the temperature safety zone (165 degrees F in the thickest part).
  • Greek Yogurt- This has a thicker texture and tangier flavor than regular plain yogurt, though you could totally use the other in a pinch.
  • Olive Oil- Has a mild flavor that goes really well with lemon and herbs. Avocado oil is a great alternative.
  • Lemons- Juice one lemon for the marinade, then slice the other into wedges for serving. Feel free to reduce the amount of lemon juice by half for a more subtle flavor or add more if you're a lemon lover.
  • Herbs and Seasonings- I like to use fresh parsley and thyme in the marinade, plus more parsley as garnish. If you have lemon thyme available, that's even better! You can also use dried herbs — just reduce the amounts to 1 teaspoon of dried parsley and ½ teaspoon of dried thyme. And don't forget the garlic powder, salt, and pepper!
An overhead image of the labeled ingredients.

How To Make Greek Roast Chicken

Step 1- Make yogurt marinade for chicken.

Whisk together Greek yogurt, lemon juice, olive oil, herbs, and seasonings in a large bowl.

Marinade ingredients in a glass bowl.
Marinade ingredients mixed together with a whisk in the bowl with them.

Step 2- Add chicken.

Add chicken thighs to the bowl and mix until every piece is well coated. Let sit for at least 15 minutes, or cover and refrigerate overnight.

Chicken thighs in the marinade in a glass bowl.

Step 3- Bake.

Grease a 9 x 13 pan, then place the Greek yogurt marinated chicken into the pan, skin side up. Bake for 40-50 minutes at 425 degrees F, until they reach an internal temperature of 161-162 degrees F. You can also grill on a preheated and greased grill for 5 minutes per side until they reach an internal temperature of 161-162 degrees F.

Remove thighs from the oven and let them rest for 5 minutes. Garnish with extra chopped parsley, then serve with lemon wedges and your choice of sides.

Yogurt marinated chicken thighs in a white roasting pan.

Frequently Asked Questions

How long to cook chicken thighs in the oven?

For best results, I like to cook yogurt marinated chicken thighs at 425 degrees for around 45 minutes or until they are fully cooked through.

What makes chicken skin crispy in the oven?

Cooking at a higher temperature — it ensures a juicy inside and nice crispy skin on the outside. When the chicken thighs are close to the desired temperature, you can always put them under the broiler for a couple of minutes if the skin isn't crispy enough. Just be sure to keep a close eye on them so they don't burn.

How do I know when chicken is done?

The safe temperature for consuming poultry is 165 degrees internal temperature at the thickest part of the meat. I use an instant-read thermometer and remove them from the oven when the temperature is 161 degrees. Then, I let them rest for 5 minutes. During the resting time, the chicken thighs will continue to cook and reach 165 degrees, and the juices will also redistribute throughout the meat — don't skip this step!

Can I cook these on the grill instead?

Yes! Heat half the grill over high heat and the other side of the grill over low heat. Start on the high heat side and cook for a couple minutes per side starting with the skin side down. Move the chicken to the low heat side and cook until the internal temperature reaches 161 degrees. Remove and rest 5 minutes before serving.

A close up image of roast chicken in a dark pan with lemons.

Tips For Making Chicken Thighs With Yogurt Marinade:

  • Marinate the chicken in a glass bowl or a plastic zipper bag- Sometimes the acid from the lemon can react with metal bowls causing a weird flavor — so avoid metal!
  • You can marinate this a day ahead, but at least 15-20 minutes is enough if you're short on time. And don't leave yogurt marinated chicken thighs longer than 24 hours or the chicken will start to break down.
  • Be sure to grease your pan to avoid sticking- I use cooking spray. If grilling, grease the grill before heating.
  • Ingredients to prep ahead- Clean and chop the herbs, then mix up the yogurt marinade for chicken. Marinate up to 24 hours in the refrigerator before cooking.
  • Leftovers and storage- Greek yogurt marinated chicken is best served right away, but leftovers last for up to 3 days covered in the refrigerator or 3 months in the freezer. These can be reheated in the oven or in the microwave.
A white plate with a roasted chicken thigh and cut lemons with parsley, lemons and the pan of the rest of the chicken in the background.

What To Serve With Greek Chicken Thighs

The flavors in this chicken yogurt marinade are bright, tangy, and herbaceous, so you have plenty of options available to make this dish a meal.

I usually throw together a quick salad or some rice pilaf, maybe some roasted broccoli if I feel like it. If you have some extra time to space, try one of these tasty sides:

Other Chicken Thigh 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 piece of greek marinated chicken on a white plate with lemons on the plate and in the background.

Greek Yogurt Chicken

Jessy Freimann
This Greek yogurt chicken marinade will knock your socks off! Tangy, juicy, and bursting with fresh flavor, they're seriously easy to throw together with minimal work for you and can easily be prepped ahead. Just pop it in the oven or onto the grill for a killer dinner!
4.93 from 42 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 363 kcal

Equipment

Ingredients
  

  • 2 pounds bone-in chicken thighs around 5-6 thighs total depending on their size
  • 5.3 ounces container Greek yogurt
  • 2 Tablespoons lemon juice or half if you don't like a strong lemon flavor + some extra lemon wedges for garnish
  • ¼ cup olive oil
  • 1 Tablespoon chopped fresh parsley + a little extra for garnish
  • 1 ½ teaspoons chopped fresh thyme expert tip: if you have lemon thyme available its even better!
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, parsley, thyme, garlic powder, salt and pepper until well combined.
  • Add chicken pieces into the yogurt mixture and mix until the chicken is fully coated.
  • Marinate for at least 15 minutes, even better if it's overnight.
  • When you're ready to cook the chicken thighs, place them into a greased 9" x 13" baking pan, skin side up.
  • Bake at 425 degrees for 40-50 minutes or until golden brown and crispy with an internal temperature of 162 degrees. Or grill on a greased, preheated grill for 4-5 minutes per side or until golden brown and crispy with an internal temperature of 162 degrees.
  • Remove from the oven and rest for 5 minutes to bring the temperature up to 165 degrees. Garnish with additional lemon wedges and chopped parsley and serve immediately!

Video

Notes

  • Marinate the chicken in a glass bowl or a plastic zipper bag- Sometimes the acid from the lemon can react with metal bowls causing a weird flavor — so avoid metal!
  • You can marinate this a day ahead, but at least 15-20 minutes is enough if you're short on time. And don't leave yogurt marinated chicken thighs longer than 24 hours or the chicken will start to break down.
  • Be sure to grease your pan to avoid sticking- I use cooking spray. If grilling, grease the grill before heating.
  • Ingredients to prep ahead- Clean and chop the herbs, then mix up the yogurt marinade for chicken. Marinate up to 24 hours in the refrigerator before cooking.
  • Leftovers and storage- Greek yogurt marinated chicken is best served right away, but leftovers last for up to 3 days covered in the refrigerator or 3 months in the freezer. These can be reheated in the oven or in the microwave.

Nutrition

Serving: 1servingCalories: 363kcalCarbohydrates: 1gProtein: 21gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 126mgSodium: 293mgPotassium: 273mgFiber: 0.1gSugar: 0.1gVitamin A: 101IUVitamin C: 2mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!

Old Fashioned Baked Macaroni and Cheese

· 16 Comments

I'm not saying that this is the best old fashioned baked macaroni and cheese...but I'm also not saying that it isn't. Creamy, cheesy, and decadent without being sickeningly rich, this shell mac and cheese recipe will have everyone fighting for seconds!

A close up of a pan of baked mac and cheese with a spoon in it.
[feast_advanced_jump_to]

Why You'll Love Old Fashioned Baked Mac And Cheese

Raise your hand if you like mac and cheese! Ugh, I love it so, so much! I went nuts over it as a kid (were you a Kraft kid? A Stouffer's kid? I was totally a Stouffer's kid!). But now that I'm an adult, I prefer homemade baked mac and cheese, all hot and bubbly from the oven with a nice, crispy crust of cheese and breadcrumbs on top!

I mean, what can I say? It's a recipe for macaroni and cheese, and it's seriously freakin' delicious. Serve it as a cozy meatless main. Serve it as an awesome side dish. You really can't go wrong! PS- you should also try this awesome Broccoli Mac and Cheese variation of this recipe!

Your family will go nuts for this recipe because of the gooey sauce and comfort food flavors, but you'll love making it because:

  • It's ready in under an hour
  • Uses real food ingredients that are easy to find (and you may already have!)
  • You can easily swap out the cheese and seasonings
  • Great for weeknight dinner, potlucks, and holidays
  • Makes great leftovers
An overhead image of a pan for baked macaroni and cheese on a green and white checked napkin with dried shell pasta around it.

Ingredient Information And Substitutions

  • Pasta- For this recipe, I used shells (not the huge ones and not the tiny ones, but the medium/small-ish ones) because they hold the cheese sauce in the shell nicely. You can also make this with elbow macaroni or another small noodle.
  • Butter & Flour- Together, these make a roux which helps to flavor and thicken the cheese sauce. Use salted butter for better flavor.
  • Milk- The other base of the cheese sauce. Whole milk is best, or you can replace some of it with heavy cream for an extra rich and creamy sauce.
  • Cheese- I like to keep it simple with sharp cheddar, but if there are other cheeses you prefer, just sub them in. I also use pre-shredded cheese (I know, I know) just to save time and hassle. But if you grate fresh cheese yourself, it'll melt even quicker.
  • Seasonings- Of course, salt and pepper are a must. I also like to add garlic powder and a pinch of ground nutmeg. You don't really taste the nutmeg — it just adds some warmth. Mustard powder is another popular addition to enhance the cheesy flavor- if you choose to add this, go with ½ teaspoon..
  • Panko Breadcrumbs- Use seasoned instead of plain for extra flavor. The canister may be labeled "Seasoned" or "Italian Style" — they're the same thing. If all you have is plain, mix in some dried parsley and oregano plus finely grated Pecorino Romano or Parmesan.
A bowl of shells and cheese with the pan of it in the background and a green and white napkin, some dry shells and chopped parsley around it.

How To Make Creamy Baked Macaroni And Cheese

Step 1- Make a roux.

Melt butter in a medium saucepan, then whisk in the flour until smooth. Continue cooking for about 2 minutes, stirring constantly, until the mixture darkens in color and smells nutty.

Butter melting in a saucepan.
Flour being whisked with the butter in a saucepan to make a roux.

Step 2- Make the sauce. and boil the pasta.

Whisk in the milk, salt, pepper, garlic powder, and nutmeg. Continue cooking over medium heat until thickened. Then, turn off the heat and whisk in the cheese until fully melted.

While the sauce cooks, boil the shells in salted water for 2 minutes less than the al dente time on the package. Drain well.

Milk and seasonings whisked into the roux.
The thickened sauce with a pink spatula held in front to it with a section of the sauce on the spatula swiped off with a finger illustrating how the thickened sauce can stick to the back of a spoon.

Step 3- Combine and bake.

Mix the noodles with the cheese sauce, then pour into an 11 x 7 baking pan. Sprinkle more shredded cheese on top, followed by the seasoned panko breadcrumbs.

Bake macaroni and cheese shells for 20 minutes and serve immediately. The cheese should be bubbly and the breadcrumb topping should be browned.

Shells and cheese sauce combined in a white oval baking dish.
Cheese and seasoned panko bread crumbs on top of the mac and cheese.

Frequently Asked Questions

Should you cover mac and cheese in the oven?

I don't find it necessary to cover the shell mac and cheese because it's already pretty warm when it goes in. You can add foil at the end if the panko topping is looking too dark.

Why is my baked mac and cheese dry?

Be careful not to overcook the roux (butter and flour mixture) or try to thicken the cheese sauce more. It will naturally thicken up in the oven, especially when combined with the starchy pasta. Avoid overbaking your macaroni and cheese too — that's sure to dry them out!

Can I make this recipe ahead of time and bake when I'm ready?

For optimal texture, don't assemble ahead. That said, you can do it if you really need to- cool your mac and cheese shells to room temperature, then cover and refrigerate. Remove from the fridge 30 minutes before baking to bring to room temperature. You'll also need to adjust the cooking time to make sure it cooks through to 145 degrees internal temperature — start by adding 10 minutes. Covering for the first half of baking can also help but isn't necessary.

A close up of the shells and cheese with a crispy topping in a white bowl.

Tips For Making Mac And Cheese With Shells

  • Boil the pasta for 2 minutes less than the al dente cooking time listed on the package. Since it will continue to soften in the oven, your macaroni will finish cooking there.
  • Cook the sauce over medium heat because the milk will scald if the heat is too high. Also, make sure you're stirring it continuously. I know it gets a little boring, but this prevents the milk from scalding on the bottom of the pan.
  • You'll know the sauce is ready for the cheese because it will coat the back of a spoon. Then you'll turn off the heat, add the shredded cheese, and whisk until smooth.
  • If you'd rather have stretchy melted cheese on top, just hold off from adding the cheese and panko topping until 5 minutes before the end of the total cooking time.
  • Hungry now? You can skip the bake and serve mac and cheese shells straight out of the pan instead. In that case, cook an extra ½ cup of pasta to help thicken it. Either leave off the panko topping, or toast the breadcrumbs in a dry skillet before sprinkling over each bowl.
  • Ingredients to prep ahead- Shred the cheese.
  • Leftovers and storage- Allow leftovers to cool, then store covered in the fridge for 3 to 4 days.

What To Serve With Southern Baked Mac And Cheese

Enjoy this as a main dish for busy weeknights or as a side to heartier meals or holiday spreads. I often serve this with a quick side salad or some roasted veggies just to get some greens on the plate.

If you're entertaining guests, why not add a few of these recipes for a full feast:

Other Macaroni 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 of a pan of baked mac and cheese with a spoon in it.

Old Fashioned Baked Macaroni and Cheese

Jessy Freimann
I'm not saying that this is the best old fashioned baked macaroni and cheese...but I'm also not saying that it isn't. Creamy, cheesy, and decadent without being sickeningly rich, this shell mac and cheese recipe will have everyone fighting for seconds!
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course dinner, Main, Main Course, Main dish
Cuisine American
Servings 8 servings
Calories 120 kcal

Equipment

Ingredients
  

  • 3 cups shells pasta, cooked 2 minutes less than the al dente package time
  • 4 Tablespoons salted butter
  • 4 Tablespoons flour
  • 3 cups whole milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 pinch ground nutmeg
  • 3 cups shredded sharp cheddar cheese, divided
  • ⅓ cup seasoned panko breadcrumbs

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a medium saucepan, melt butter over medium heat.
  • Add flour and whisk until no lumps remain. Cook for 2 minutes stirring often.
  • Whisk in milk, salt, pepper, garlic powder and nutmeg.
  • Cook for 5-7 minutes stirring the entire time until the sauce has thickened enough to coat the back of a spoon.
  • Turn off the heat and add 2 cups shredded cheddar cheese. Whisk until the cheese has melted and the sauce is smooth.
  • Mix well with cooked pasta and pour the pasta mixture into an 11" x 7" baking pan. Sprinkle the top with remaining cheddar cheese and panko bread crumbs.
  • Bake uncovered for 20 minutes and serve immediately.

Video

Notes

  • Boil the pasta for 2 minutes less than the al dente cooking time listed on the package. Since it will continue to soften in the oven, your macaroni will finish cooking there.
  • Cook the sauce over medium heat because the milk will scald if the heat is too high. Also, make sure you're stirring it continuously. I know it gets a little boring, but this prevents the milk from scalding on the bottom of the pan.
  • You'll know the sauce is ready for the cheese because it will coat the back of a spoon. Then you'll turn off the heat, add the shredded cheese, and whisk until smooth.
  • If you'd rather have stretchy melted cheese on top, just hold off from adding the cheese and panko topping until 5 minutes before the end of the total cooking time.
  • Hungry now? You can skip the bake and serve mac and cheese shells straight out of the pan instead. In that case, cook an extra ½ cup of pasta to help thicken it. Either leave off the panko topping, or toast the breadcrumbs in a dry skillet before sprinkling over each bowl.
  • Ingredients to prep ahead- Shred the cheese.
  • Leftovers and storage- Allow leftovers to cool, then store covered in the fridge for 3 to 4 days.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 7gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 225mgPotassium: 145mgFiber: 0.2gSugar: 4gVitamin A: 324IUVitamin C: 0.01mgCalcium: 115mgIron: 0.2mg
Tried this recipe?Let us know how it was!

BBQ Baked Potato Recipe with Pulled Pork

· Leave a Comment

This BBQ baked potato recipe is such an easy throw-together dinner that's also an excellent way to repurpose leftovers. Full of all the delicious BBQ flavors we all know and love, a baked potato with pulled pork is a total weeknight winner! Prepped in just 10 minutes!

A close up image of a loaded BBQ baked potato on a sheet pan with another in the background.
[feast_advanced_jump_to]

Why You'll Love These BBQ Baked Potatoes

One of my favorite ways to throw together a quick dinner (and sometimes repurpose leftovers) is by making stuffed potatoes. It's so easy to make a baked potato and dress it up with all the delicious baked potato fillings you have on hand, and the flavor combo possibilities are basically endless!

For this particular pork potato recipe, I like to use my crazy easy pulled pork recipe. It makes a ton of leftovers, which means you'll be on your way to loaded pulled pork baked potato heaven before you know it!

And because it comes together so effortlessly, you can totally throw these together on those nights when things get crazy or you forget to plan. Why else do I love this barbecue baked potato recipe? Glad you asked:

  • It's comforting, satisfying, and so hearty!
  • Full of barbecue-inspired flavor goodness
  • Once baked, all you need to do is add the yummy toppings and bake for another 5 minutes or so
  • The BEST way to use up all of the leftovers in your fridge
  • Super fun for entertaining too
An overhead image of stuffed baked potatoes on a parchment lined sheet pan with a blue and white towel under it.

Ingredient Information And Substitutions

  • Potatoes: I like Russet potatoes as they're ideal for baking. You could also use Yukon Gold in a pinch!
  • Cooking Spray: I like to use this instead of oil for roasting — it's so much easier to get an even coat. Avocado oil is my preferred and olive oil also works.
  • Salt & Pepper: To season your potatoes.
  • Cheddar Cheese: I stuff the potatoes with cheese, butter, salt, and pepper before adding the pulled pork. If you want to switch things up, use Pepper Jack, Swiss, or Monterey Jack cheese instead.
  • Butter: I like salted best.
  • Pulled Pork: Don't forget to check out my easy recipe!
  • BBQ Sauce: The ultimate final ingredient for your pulled pork baked potato recipe. Use your favorite brand, or you can try your hand at making it yourself.
  • Green Onion or Chives: As a garnish.
An overhead image of the labeled ingredients.

How To Make My Barbecue Baked Potato Recipe

Step 1: Bake the potatoes.

Prep your spuds and bake until fork tender. See this post for tons of great baked potato tips!

Once baked, slice the top of each potato open and push the sides in slightly to open more. Use a fork to gently fluff up the inside of the potatoes. Season with butter, salt, pepper,

4 oiled and salted potatoes on a parchment-lined sheet pan.
Baked potatoes that have been cut open and topped with butter, salt and pepper.

Step 2: Fill with the good stuff.

Next, sprinkle each potato with a little shredded cheddar cheese and top with plenty of pulled pork.

Shredded cheddar cheese sprinkled into each baked potato.
Potatoes topped with plenty of pulled pork.

Step 3: Add the sauce and more cheese.

Top the potatoes with plenty of pulled pork and drizzle with BBQ sauce and more shredded cheese.

Potatoes finished off with BBQ sauce and shredded cheddar cheese.

Step 4: Bake again.

Place the potatoes back in the oven and bake at 400 degrees F for about 10 minutes until the cheese is melted and everything is warmed through.

Sprinkle each barbecue baked potato with chopped chives, serve, and devour!

Stuffed potatoes out of the oven with the cheese on top melted.
Loaded BBQ Baked potatoes topped with green onions.

Frequently Asked Questions

How do I make the perfect baked potato?

I wrote an entire post on how to make the perfect baked potato every time!

What if I don't have a full hour to wait for the potatoes to bake?

No problem! You can speed up the baking process by nuking the potatoes in the microwave for around 5 minutes (give or take based on the size of the potatoes). Make sure you poke them a few times with a fork first and then finish them in the oven until they're fork tender — usually 20-30 minutes depending on size.

Can I make stuffed baked potatoes ahead of time?

Yes, but for optimal texture (and to prevent them from drying out), I'd encourage you to assemble the ingredients ahead — cook and shred the pork, bake the potatoes, etc. — and reheat them in the microwave so they're already warm before assembling.

How long does a baked potato barbeque last?

Your potatoes will keep for 3-4 days in an airtight container in the fridge.

Tips For Making A Baked Potato With Pulled Pork

  • Before baking the potatoes, I washed and scrubbed them well to remove any dirt. Then I stabbed them a few times with a fork, sprayed with olive oil cooking spray, and sprinkled with kosher salt.
  • You can easily make the pulled pork in advance and then reheat it before stuffing the baked potatoes. I like to make sure the pork is almost heated through so that I don't run the risk of overcooking the potatoes.
  • Amounts on the recipe card are suggestions: you can use more or less of whatever ingredients to your taste.
  • When stuffing the potatoes, make sure you fluff up the inside with a fork and season them with butter, salt, pepper, and a little cheese. The goal is to have the inside of the BBQ baked potato just as flavorful as the top and outside.
  • Be generous with the amount of pork you top the potatoes with but don't go too heavy with the extra BBQ sauce. A light drizzle is a good place to start and then you can serve extra on the side.
  • Although simple, don't skip the green onions or chives: they make an excellent and delicious garnish.
  • Ingredients to prep ahead: You can bake the potatoes up to 24 hours in advance and then reheat them before fluffing, filling, and baking for a second time. You can also heat the pulled pork if using leftovers. Otherwise, these come together super quickly once you get going, so there isn't really a need to prep ahead!
  • Leftovers and storage: As mentioned, my pulled pork baked potato recipe will keep covered in the fridge for up to 3-4 days. I recommend using your oven to reheat for extra crispy results!
A close up overhead image of a BBQ baked potato on a sheet pan with others on the sides of it.

What To Serve With Loaded BBQ Baked Potato

A BBQ baked potato or two is certainly a meal on its own! But, if you're looking for some other dishes to round it out into something a little more substantial, try any of these recipes:

Other Potato 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 loaded BBQ baked potato on a sheet pan with another in the background.

BBQ Baked Potato Recipe with Pulled Pork

Jessy Freimann
This BBQ baked potato recipe is such an easy throw-together dinner that's also an excellent way to repurpose leftovers. Full of all the delicious BBQ flavors we all know and love, a baked potato with pulled pork is a total weeknight winner! Prepped in just 10 minutes!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course dinner, Main, Main Course, Main dish
Cuisine American
Servings 4 servings
Calories 458 kcal

Equipment

Ingredients
  

  • 4 russet potatoes cleaned
  • Olive oil cooking spray
  • 1 ½ teaspoons Kosher salt divided
  • ½ teaspoon Ground black pepper to taste
  • 4 Tablespoons Butter
  • 1 cup cheddar cheese shredded
  • 1 ½ cups pulled pork
  • BBQ Sauce to taste
  • Chives or Green onions chopped (garnish)

Instructions
 

  • Preheat the oven to 400 degrees and line a sheet pan with parchment.
  • Use a fork and poke a few holes into each potato. Spray with olive oil cooking spray and sprinkle with a little kosher salt.
  • Bake for 45 minutes to one hour, or until fork tender. Towards the end of baking, heat the pulled pork if it isn't already.
  • Slice each potato length-wise across the top and carefully press the ends in to slightly open more. Use a fork to gently loosen up and fluff the potatoes inside the skin.
  • Add some butter, salt, pepper and cheddar cheese to the inside of the potato.
  • Top with a liberal amount of pulled pork. Drizzle lightly with BBQ sauce and sprinkle with a little more cheddar cheese.
  • Return the pan to the oven and bake for 5-10 minutes to melt the cheese.
  • Sprinkle with chives and serve with extra BBQ sauce on the side.

Video

Notes

  • Before baking the potatoes, I washed and scrubbed them well to remove any dirt. Then I stabbed them a few times with a fork, sprayed with olive oil cooking spray, and sprinkled with kosher salt.
  • You can easily make the pulled pork in advance and then reheat it before stuffing the baked potatoes. I like to make sure the pork is almost heated through so that I don't run the risk of overcooking the potatoes.
  • Amounts on the recipe card are suggestions: you can use more or less of whatever ingredients to your taste.
  • When stuffing the potatoes, make sure you fluff up the inside with a fork and season them with butter, salt, pepper, and a little cheese. The goal is to have the inside of the BBQ baked potato just as flavorful as the top and outside.
  • Be generous with the amount of pork you top the potatoes with but don't go too heavy with the extra BBQ sauce. A light drizzle is a good place to start and then you can serve extra on the side.
  • Although simple, don't skip the green onions or chives: they make an excellent and delicious garnish.
  • Ingredients to prep ahead: You can bake the potatoes up to 24 hours in advance and then reheat them before fluffing, filling, and baking for a second time. You can also heat the pulled pork if using leftovers. Otherwise, these come together super quickly once you get going, so there isn't really a need to prep ahead!
  • Leftovers and storage: As mentioned, my pulled pork baked potato recipe will keep covered in the fridge for up to 3-4 days. I recommend using your oven to reheat for extra crispy results!

Nutrition

Serving: 1servingCalories: 458kcalCarbohydrates: 56gProtein: 23gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 68mgSodium: 1612mgPotassium: 934mgFiber: 3gSugar: 15gVitamin A: 444IUVitamin C: 14mgCalcium: 291mgIron: 3mg
Tried this recipe?Let us know how it was!