Author: Lee Roper

Individual Plum Tarts with Puff Pastry: Simple but Delicious!

If you’re looking for a dessert that feels special but is a breeze to make, these Individual Plum Tarts are it. With purchased puff pastry as the base, all you need to do is layer on some juicy plum slices tossed with lemon zest, mint, a little sugar, and cinnamon. A quick brush of apricot…

The post Individual Plum Tarts with Puff Pastry: Simple but Delicious! appeared first on A Well Seasoned Kitchen.

If you’re looking for a dessert that feels special but is a breeze to make, these Individual Plum Tarts are it. With purchased puff pastry as the base, all you need to do is layer on some juicy plum slices tossed with lemon zest, mint, a little sugar, and cinnamon. A quick brush of apricot jam before baking gives them a glossy, golden finish. They’re perfect for a cozy weeknight treat or a fun addition to a dinner party—easy, delicious, and sure to impress!

Wooden board holding an Individual Plum Tart, with a second tart to the side
(Photo by Rick Souders)
Table of Contents
  1. Ingredients in Plum Tarts
  2. How to Make Plum Tarts
  3. Plum Pastries Flavorings
  4. Can You Substitute Other Fruit in this Tart?
  5. Ways to Serve Mini Plum Tarts
  6. Plum Tarts Puff Pastry Storage
  7. Plum Tarts Recipe FAQs
  8. If You Like Plum Tarts, Try These Other Desserts!
  9. Mini Plum Tarts

My husband Robert and I often venture to Mexico to spend time with my childhood friend Katey Hartwell. One evening while we were there, a neighbor brought a simple and delicious dessert that combined buttery puff pastry with perfectly ripe plums in a rustic galette. Every last bite was delicious. Once we returned home, I decided to create my own version, including transferring it from one large galette into individual tarts. This way, guests get a perfect little something all their own!

Ingredients in Plum Tarts

Here’s all you need to make this quick and easy plum dessert (details, including quantities, are included in the recipe card below):

  • Frozen puff pastry
  • Butter
  • Ripe but slightly firm plums (any kind)
  • Granulated (white) sugar
  • Fresh mint
  • Lemon zest
  • Ground cinnamon
  • Apricot jam
  • Vanilla ice cream, for serving (optional)

How to Make Plum Tarts

While these delectable Individual Plum Tarts look like they take more effort to make, they don’t. Beautiful and scrumptious, these tarts make for an impressive, easy to prepare recipe. Here’s a video showing how to create these enticing desserts, followed by step-by-step instructions with photos:

  1. Prep oven.
    Preheat oven to 325 degrees.
  2. Create pastry rounds.
    On a lightly floured surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork. Repeat with remaining pastry sheet; you will have a total of 6 rounds.
  3. Butter rounds.
    Place on ungreased cookie sheets and brush with melted butter. Set aside.
  4. Prep plums.
    Pit plums and cut each into 16 slices (around 1/4-inch thick). process shot slicing a plum, showing width of slices
  5. Season plums.
    In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon. process shot stirring seasonings into plum slices
  6. Place plums on pastry rounds.
    Arrange sliced plums on top of pastry rounds, placing slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) plums, to form a small rim. Process shot showing how to fold pastry edge over plum slices
  7. Coat with warm jam.
    In a small saucepan, melt jam over medium heat, stirring. Remove from heat; brush lightly over the top of plums with a basting brush. process shot brushing tops of tarts with warm apricot jam
  8. Bake; cool.
    Bake about 30 minutes or just until the crusts are done and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone). overhead shot of 6 baked plum tarts on a half-sheet pan
  9. Serve.
    Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired. Garnish with whole mint leaves.
horizontal view showing how to serve a baked plum tart topped with a scoop of ice cream

Plum Pastries Flavorings

Here are a few ideas for varying this recipe:

  • Add orange zest (in addition to or in place of the lemon zest).
  • Substitute chopped fresh basil for the mint.
  • Use currant or other fruit flavored jam in place of apricot.
  • Add 1/8 teaspoon ground nutmeg.

Can You Substitute Other Fruit in this Tart?

Yes you could use other stone fruit in this recipe in place of the plums, including peaches, apricots, or nectarines.

Ways to Serve Mini Plum Tarts

I like to serve these tarts at room temperature, topped with a scoop of vanilla, butter pecan or sea salt caramel ice cream.

How do you eat these plum pastries? (Do you cut it?)
I recommend eating these pastries with a knife and fork.

How do you transport individual plum tarts?
If taking these tarts to a pot luck or as a contribution to dinner at another home, cool, leave on the cookie sheets and cover with plastic wrap. Don’t stack them!

overhead shot of 6 baked plum tarts on a half-sheet pan

Plum Tarts Puff Pastry Storage

If making earlier in the day, cool, leave on the cookie sheets, cover with plastic wrap and refrigerate. Bring to room temperature before serving.

Plum Tarts Recipe FAQs

Do you peel plums before baking?

It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.

Do you need to stone plums before cooking?

For this recipe, yes you definitely need to remove stones from the plums. I always half plums and remove the stones before cooking. However, technically, you can cook plums whole and then halve and remove the stone later.

What is the difference between a tart and a plum galette with puff pastry?

I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.

What is the difference between a plum galette with puff pastry and a pie?

A galette is basically a freeform pie that’s baked on a cookie sheet instead of in a pie dish. In addition, a galette made with puff pastry will have a light, crisp crust whereas a pie will have a flaky crust.

How do you keep the bottom of mini plum tarts from getting soggy?

I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.

If You Like Plum Tarts, Try These Other Desserts!

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Mini Plum Tarts

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Light, fresh, and sweet with a touch of tartness, Individual Plum Tarts with Puff Pastry are the perfect ending to any meal. These rustic freeform tarts are prepared in the style of a galette, calling for only 8 ingredients. Easy, elegant and impressive!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Ingredients

  • 1 (17.3-ounce) package (2 sheets) frozen puff pastry, thawed
  • 1/4 cup butter, melted
  • 6 ripe but slightly firm plums – see Note below
  • 2 tablespoons sugar
  • 2 tablespoons chopped fresh mint, plus whole leaves for garnish
  • 3 teaspoons fresh lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup apricot jam
  • Vanilla ice cream (optional)

Instructions

  1. Preheat oven to 325 degrees.
  2. On a lightly floured surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork. Repeat with remaining pastry sheet; you will have a total of 6 rounds.
  3. Place on ungreased cookie sheets and brush with melted butter. Set aside.
  4. Pit plums and cut each into 16 slices (around 1/4-inch thick).
  5. In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon.
  6. Arrange on top of the pastry, placing the plum slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) the plums, to form a small rim.
  7. In a small saucepan, melt the jam over medium heat, stirring. Remove from heat; brush lightly over the top of the plums with a basting brush.
  8. Bake about 30 minutes or just until the crusts are done and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone).
  9. Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired.
  10. Garnish with whole mint leaves.

Notes

Note on plums: I recommend using red or purple plums like Elephant Heart – they have great color (red inside, dark red/purple outside) – and are commonly available.

Make Ahead: Tarts can be made earlier in the day, cooled, covered and kept at room temperature

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: desserts, quick and easy
  • Method: Bake
  • Cuisine: French

Nutrition

  • Serving Size: 1 tart (witout ice cream)
  • Calories: 615
  • Sugar: 19.1 g
  • Sodium: 215.5 mg
  • Fat: 39.4 g
  • Saturated Fat: 9.3 g
  • Carbohydrates: 60.9 g
  • Fiber: 2.5 g
  • Protein: 6.8 g
  • Cholesterol: 20.3 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: this recipe was originally posted in 2013 and then updated a few times over the years, most recently in November 2024.

The post Individual Plum Tarts with Puff Pastry: Simple but Delicious! appeared first on A Well Seasoned Kitchen.

How to Make Lattice Pie Crust (Step-by-Step Guide) 

Take your next homemade pie from good to stunning with a Lattice Pie Crust. While this elegant woven design may appear daunting at first, it’s actually surprisingly easy to prepare! Just follow this step-by-step guide to making a perfect lattice crust, complete with detailed instructions and helpful photos. What is a Lattice Pie Crust? A…

The post How to Make Lattice Pie Crust (Step-by-Step Guide)  appeared first on A Well Seasoned Kitchen.

Take your next homemade pie from good to stunning with a Lattice Pie Crust. While this elegant woven design may appear daunting at first, it’s actually surprisingly easy to prepare! Just follow this step-by-step guide to making a perfect lattice crust, complete with detailed instructions and helpful photos.

completed lattice pie crust, pie ready for baking

What is a Lattice Pie Crust?

A lattice pie crust is both a decorative and a functional top for a pie. It’s created by weaving strips of pie dough over the top of the pie filling, resulting in a beautiful, open-weave pattern. This design allows for better heat distribution and evaporation of moisture – no need to cut slits in the top crust. And, it provides an elegantly rustic finish that is both beautiful and impressive! Often added to fruit pies, I always put a lattice top on my mom’s Rhubarb Pie.

Tools and Ingredients Needed for a Lattice Pie Crust (One Pie)

Here’s what you’ll need to create an impressive pie with a lattice top:

Tools:

  • Pie dish
  • Rolling pin
  • Pastry wheel (preferably fluted), pizza cutter (also called a pizza wheel),, or large sharp knife
  • Optional: a silicone mat

Ingredients:

  • 2 pie crusts (I recommend our Easy Flaky Pie Crust), refrigerated
  • Prepared pie filling, for 1 pie (I recommend mom’s Rhubarb Pie)
  • All-purpose flour (for the rolling surface, to keep the dough from sticking)
  • 1 large egg (for the egg wash to brush on top)

How to Make a Lattice Pie Crust

Here’s a detailed overview of each step in the process of a woven lattice pie crust:

  1. Prepare bottom crust; refrigerate.
    On a lightly floured surface, roll out the bottom crust dough to an even into a 12-inch circle. Transfer to a 9-inch pie pan. Trim any extra dough from the pastry edge – so there’s around a 3/4-inch overhang. Poke the bottom of the crust with a fork in several places. Refrigerate for at least 30 minutes. bottom crust for pie in pie dish, edges trimmed and bottom pricked with a fork in several places
  2. Add filling.
    After bottom crust has chilled for at 30 minutes, remove from the refrigerator and spoon in the prepared filling.
  3. Cut strips for lattice crust.
    Roll dough for the top crust into a 12-inch circle. Use a pastry wheel (fluted or straight edge) or a large sharp knife to cut the dough into 1/2 to 1-inch wide strips; place strips on a large cookie sheet, side by side. Refrigerate strips for at least 30 minutes. rolled out pie dough, partially cut into strips for lattice top
  4. Place 5 strips on pie.
    Remove lattice strips from the refrigerator. Position 5 strips of dough evenly spaced across the top of the pie filling, using every other strip you have cut. Place the longer strips, cut from the center, in the center of the pie, and the shorter strips on either side of the longest strip, so that the smallest strips are on the outside.
  5. Fold back 2 strips; add one perpendicular.
    Fold in half the 2nd and 4th strips. Place a long center strip of dough across the center of the pie, perpendicular to the strips you have already placed. Filled pie with partially woven strips on top, showing step 1 of the weaving process
  6. Continue weaving.
    Unfold the two strips previously folded back (#2 and #4) so they now overlap the central strip. Fold back strips 1, 3, and 5 and add a new cross strip about 3/4 inch from the first. Filled pie with partially woven strips on top, showing step 2 of the weaving process
  7. Finish weaving.
    Unfold strips 1, 3, and 5. Fold back strips 2 and 4; add another strip perpendicular. Continue, folding back alternate side strips as you weave the lattice strips to the edge of the pan, until the top of the pie is covered. Filled pie with partially woven strips on top, showing step 3 of the weaving process
  8. Trim strips; fold over lower crust.
    Whisk together the egg and water to make an “egg wash.” Brush egg wash on the edge of the pie, under the lattice ends. Trim any excess dough from the lattice ends as needed to the outer edges of the pie, making sure not to cut the lower crust. Fold the lower crust edge over the lattice ends and press to seal. filled pie with completed woven lattice top, showing how to fold outside edge over top of lattice ends
  9. Finish rim; brush top with egg wash.
    Pinch the dough edge up into a raised rim – and flute if desired. Brush the top of your pie (the lattice pieces) with the egg wash. Now you’re ready to bake your pie!completed lattice pie crust, pie ready for baking

Variation

You can put more strips on the top of the pie, to cover more of the top (you will have enough pie dough). You can even place the strips touching. I prefer to see the filling through the crust, so I only use 5 in each direction. Just follow the same weaving pattern, turning back every other strip.

Tips for a Perfect Woven Lattice Pie Crust

Here are some tips for making your lattice crust pie:

  1. Chill the dough. Ensure your dough is well-chilled before rolling and cutting. Cold dough is easier to work with and less likely to tear.
  2. Roll evenly. Roll out your dough to an even thickness. A rolling pin with guides can help you achieve a consistent thickness.
  3. Egg wash. Brush the lattice with a mixture of 1 egg whisked together with 1 tablespoon of water for a golden-brown finish.
  4. Don’t burn! Watch the pie closely, and if the top is browning too quickly, loosely tent the pie with foil without touching the crust if possible.

Make Ahead Options

You have two options for making your lattice pie crust ahead of when you plan to assemble and bake the pie:

  1. Freeze dough.
    Prepare dough for 2 pie crusts but don’t roll; wrap individually in plastic wrap (or place in a freezer-safe zip top baggie) and freeze for up to 2 months. Thaw dough overnight in the refrigerator.
  2. Alternatively, weave and freeze.
    Prepare dough for 2 pie crusts, wrap one per the instructions above, and freeze. Weave the second crust, placing the woven crust on a piece of wax paper, on a cookie sheet. Once woven, place in the freezer and, once frozen, wrap well and return to freezer (I put it on a piece of cardboard to free up my cookie sheet). It will last for up to 2 months. Thaw woven crust overnight in the refrigerator.

FAQs for How to Lattice Pie Crust

Do the strips all need to be the same width?

It depends on your lattice pattern. I prefer all of the strips to be the same width, but you could cut them into two different widths, and alternate them as you weave for a more creative look.

Can I use store-bought pie crust for a lattice pie?

Yes, you can use store-bought pie crust for a lattice pie. However, homemade pie crust tastes better and often holds up better when woven.

How do I prevent the dough from sticking to the rolling pin or counter?

Lightly flour your rolling pin and work surface to prevent sticking. You can also use a silicone mat to roll out the dough.

What if my lattice strips tear?

Patch any torn strips with small pieces of dough.

Can I add flavor to the lattice crust?

Yes, you can add flavor to your lattice crust by incorporating herbs, spices, finely ground nuts, or cheese into the dough.

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completed lattice pie crust, pie ready for baking

How to Make Lattice Pie Crust (Step-by-Step Guide) 

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Take your next homemade pie from good to stunning with a lattice top. While this elegant woven design may appear daunting at first, it’s actually surprisingly easy to prepare! Just follow this step-by-step guide (photos are in the post).

  • Prep Time: 30 minutes
  • Refrigeration Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 1 (9-inch) pie

Ingredients

All-purpose flour

2 pie crusts (I recommend our Easy Flaky Pie Crust recipe), refrigerated for at least 30 minutes

Pie filling of your choice for one pie (my favorite is mom’s Rhubarb Pie)

1 egg

1 tablespoon water

Instructions

  1. On a lightly floured work surface, roll out the bottom crust dough to an even into a 12-inch circle. Transfer to a 9-inch pie plate. Trim the pastry edge to around a 3/4-inch overhang. Poke the bottom of the crust with a fork in several places. Refrigerate for at least 30 minutes.
  2. After 30 minutes, remove the bottom crust from the refrigerator and spoon in the prepared filling.
  3. Roll dough for the top crust into a 12-inch circle. Use a pastry wheel (fluted or straight edge) or a large sharp knife to cut the dough into 1/2 to 1-inch wide strips; place strips on a large cookie sheet, side by side. Refrigerate for at least 30 minutes.
  4. Remove lattice strips from the refrigerator. Position 5 dough strips evenly spaced across the top of the pie filling, using every other strip you have cut. Place the longest strips, cut from the center, in the center of the pie, and the shorter strips on either side of the longest strip, so that the smallest strips are on the outside.
  5. Fold in half the 2nd and 4th strips. Select a long center strip from the remaining strips; place it across the center of the pie at right angles to the strips you have placed on the pie.
  6. Unfold the two strips previously folded back (#2 and #4) so they now overlap the central strip. Fold back strips 1, 3, and 5 and add a second cross strip about 3/4 inch from the first. Unfold strips.
  7. Continue, folding back alternate side strips as you weave the lattice strips to the edge of the pan.
  8. Whisk together the egg and water to make an “egg wash.” Brush egg wash on the rim of the lower crust, under the lattice ends. Cut the lattice ends as needed to the outer edge of the pan, making sure not to cut the lower crust. Fold the lower crust edge over the lattice ends and press to seal.
  9. Pinch the dough edge up into a raised rim – and flute if desired.
  10. Brush the lattice top pieces with the egg wash.

Notes

Variation: You can put more strips on the top of the pie, to cover more of the top (you will have enough dough). You can even place the strips touching. I prefer to see the filling through the crust, so I only use 5 in each direction. Just follow the same weaving pattern, turning back every other strip.

  • Author: Lee Clayton Roper
  • Category: Tips
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: This tutorial was originally shared in April of 2010 and updated in November of 2024, adding in more detail and photos!

The post How to Make Lattice Pie Crust (Step-by-Step Guide)  appeared first on A Well Seasoned Kitchen.

Recipe for Roasted Beet Salad with Goat Cheese

Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red…

The post Recipe for Roasted Beet Salad with Goat Cheese appeared first on A Well Seasoned Kitchen.

Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red onion, and – the best part – a creamy, peppery Arugula Dressing. It’s a flavor combo that’s both comforting and refreshing, and it’s super easy to make – perfect for everyday meals or elegant entertaining!

white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

A Winning Combination: Roasted Beets and Arugula Dressing

I originally created the arugula dressing used in this salad as a twist on a classic green goddess. The bold, peppery flavor of the arugula elevates the dressing to new heights, making it the perfect partner for roasted root vegetables, especially beets. After testing this roasted beet salad on Robert and a few friends, I submitted it to the independent testing group for my second cookbook, “Fresh Tastes,” and it came through with flying colors!

Why This Recipe Works

  • Eye-catching. A mix of colors — deep purple beets, red onion, and creamy white cheese artfully arranged atop bright greens —creates a stunning dish.
  • Balanced flavors. The earthy sweetness of the roasted beets complements the tangy, peppery flavor of the arugula dressing, while the creamy goat cheese adds a rich, indulgent touch without overpowering the other ingredients.
  • Mix of textures. A blend of creamy and crunchy, this salad is dynamic and satisfying.
  • Easy to prepare. This roasted beet salad is simple to make with readily available ingredients.
  • Make ahead. As with many of my recipes, you can prep the key components – the roasted beets and arugula dressing – several days in advance, making this dish perfect for entertaining.

Ingredients in This Roasted Beet Salad Recipe

Here’s what you’ll need to create this elegant salad:

  • Arugula Salad Dressing – arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste, fresh tarragon
  • Large beets (red) 
  • Boston, Bibb or Butter lettuce 
  • Crumbled goat cheese 
  • Red onion
  • Kosher or sea salt
  • Fresh ground black pepper

Quick Tip – anchovy paste

If you mash anchovy fillets, the flavor will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added, which makes the fish flavor milder. So, I would reduce the amount to 1 teaspoon if you substitute freshly mashed anchovies

Closer look at a white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

How to Make Roasted Beet Salad

Here’s how to easily make this delicious roasted beet salad:

  1. Make the Arugula Salad Dressing.
    Note that the dressing tastes best if made 24 hours before serving, to allow the flavors to blend.
  2. Preheat the oven to 375 degrees. 
  3. Prep beets.
    Wash the beets and trim off the ends. In a large piece of aluminum foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil. 
  4. Roast beets.
    Place the foil packets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
  5. Cool beets; peel, and cut.
    Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges of even thickness. 
  6. Plate salad.
    Divide lettuce among 6 salad plates. Place beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

Tips for Making the Best Roasted Beet Salad Recipe

Here are my tips for ensuring this Roasted Beet Salad comes out perfectly:

  • Don’t peel before roasting. Once cooked, the beet skin is easily removed – it easily slides off. 
  • Don’t overcook. Beets can become mushy, less vibrant, and sometimes even slightly bitter when overdone.
  • Don’t overdress. Drizzle the arranged salad with a small amount of dressing, passing the rest on the side. Or skip the drizzle altogether! This is a fairly rich dressing and can easily overpower the other ingredients – and/or make the salad soggy.
  • Don’t toss. The juice from the beets can color the greens and goat cheese a light pink.

Variations and Substitutions

While I love this salad as is, you can vary it to match your lifestyle, tastes, or dietary issues. Here are a few suggestions:

  • Substitute feta cheese or blue cheese crumbles for the goat cheese. I would recommend using less, as these two cheeses have stronger flavor than feta.
  • Add toasted chopped nuts (walnuts, pistachios, pecans, or pine nuts) to add even more crunch.
  • Experiment with other dressings, like a balsamic or lemon-dill vinaigrette.
  • Place fresh herbs (like fresh dill or thyme sprigs) inside the foil packet when roasting the beets.

Faster version: If you don’t want to roast the beets, many major grocery stores sell already roasted beets. I have found them in the produce section of my store.

white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

Storing Roasted Beets 

If roasting the beets ahead, or if you have leftovers, peel them and then place in an airtight container and refrigerate. They will last 3 to 4 days. Peeled roasted beets can also be frozen in an airtight container for up to 3 months. (Many sites recommend freezing for longer, but I find most cooked food starts to lose its flavor after around 3 months.) Thaw frozen beets in the refrigerator overnight.

Serving Suggestions for Goat Cheese and Roasted Beet Salad

This salad is versatile and can be enjoyed as a side dish, a light lunch, or a main course.

As a main dish, pair it with one of these soups:

And, when serving as a side salad or first course, here are a few suggested main dishes:

FAQs for Roasted Beet Salad

What kind of beets are best in roasted beet salad?

For this recipe, I recommend using red beets because they have the strongest earthiness and the sweetest flavor once roasted. Milder golden beets will also work, but contribute less to the dish.

How long to roast beets for salad?

At 375 degrees, it will take 45 minutes to 1 hour to roast the beets. 

Can I freeze roasted beets?

Yes, you can. Peeled and stored in an airtight container, they will last up to 3 months in the freezer. 

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white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

Roasted Beet Salad with Goat Cheese

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  • Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is the my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red onion, and – the best part – a creamy, peppery Arugula Dressing. It’s a flavor combo that’s both comforting and refreshing, and it’s super easy to make – perfect for everyday meals or elegant entertaining!
  • Prep Time: 15 minues
  • Cooling Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 0 hours
  • Yield: 6 servings
  • Diet: Vegetarian

Ingredients

  • Arugula Salad Dressing
  • 6 large beets (red or mixture of red and yellow)
  • 9 to 10 cups Boston, Bibb or Butter lettuce, torn into bite-size pieces
  • 3/4 cup crumbled goat cheese
  • 1/3 cup sliced red onion, or more to taste

Instructions

  1. Preheat the oven to 375 degrees.
  2. Wash the beets and trim off the ends. In a large piece of foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil.
  3. Place wrapped beets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
  4. Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges.
  5. Divide lettuce among 6 salad plates. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

Notes

Note on anchovy paste: If you mash anchovy fillets, the flavor will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added, which make the fish flavor milder. So, I would reduce the amount to 1 teaspoon if you substitute freshly mashed.

Variation: Place lettuce on a large serving platter. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Pass dressing on the side.

Make ahead: The dressing can be prepared and the beets roasted up to 3 days ahead, covered and stored in the refrigerator.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: Side salads, healthy, gluten free, easy
  • Method: Roasting
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

 [This recipe was updated in April of 2018 and again in November of 2024.

The post Recipe for Roasted Beet Salad with Goat Cheese appeared first on A Well Seasoned Kitchen.

Fresh Green Bean Casserole Recipe with Cheese

Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy)…

The post Fresh Green Bean Casserole Recipe with Cheese appeared first on A Well Seasoned Kitchen.

Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy) fresh green beans and crispy shallots combine to deliver a unique and crowd-pleasing dish!

Closer overhead view of Fresh Green Bean Casserole Recipe with Cheese in a white oval baking dish, with crispy shallots and grated cheese on the side

Reimagining the Green Bean Casserole Recipe

In my opinion, the classic green bean casserole recipe has become a bit tired over the years. The canned green beans were often mushy, and the canned soup lacked depth of flavor. I wanted to create a fresher, more flavorful version that would elevate this traditional dish. After much experimentation, I landed on this recipe, which features a combination of flavors and textures that will take your green bean casserole to the next level!

Why this recipe works

Here’s why I love this new version and think it’s the best green bean casserole recipe!

  • Crisp-tender green beans. Steaming the green beans and then dunking them in an ice-water bath preserves their vibrant color and crisp texture.
  • Flavorful cheese sauce. A creamy, cheesy sauce infused with lemon zest, sherry, and sour cream adds depth and richness.
  • Lightly caramelized onions. Sautéing onions to a light golden brown before adding to the cheese sauce adds a subtle touch of sweetness.
  • Crispy shallots. Golden-brown, crispy shallots provide a delightful crunch and savory flavor to the casserole’s topping.
  • Perfect for your holiday table.
    • Make ahead. Prepare the components in advance and assemble just before baking.
    • Flexible cooking method. Choose from baking, slow cooking, or stovetop cooking to suit your needs.
Close up of Fresh Green Bean Casserole with a corner of the topping removed to show what's underneath

Ingredients in Homemade Green Bean Casserole Recipe

Here’s all the ingredients you’ll need to create this crowd-pleasing dish (details including quantities are included in the recipe card below):

  • Fresh green beans – you can substitute frozen if you can’t find fresh
  • Butter – I use salted, but you can use unsalted
  • Yellow onion
  • Garlic cloves – can substitute garlic powder
  • All-purpose flour
  • Whole milk – you could substitute 2%
  • Sharp Cheddar cheese
  • Sour cream 
  • Dry sherry, optional
  • Lemon zest
  • Crispy shallots – I love the combination of these shallots with green beans. You can substitute purchased crispy onions, but the flavor won’t be quite as good!
  • Panko breadcrumbs – can also use homemade
  • Fresh parsley
  • Paprika
  • Kosher or sea salt
  • Ground black pepper

How to Make Green Bean Casserole with Cheese

Preparing all the components of the recipe – green beans, sauce, topping – is the same no matter what method you choose to finish the casserole (baking, stovetop, or slow cooker). Here’s a step-by-step overview of what you have to do to create the baked version of this delicious green bean casserole (directions for other cooking methods are included in the next two sections below):

  1. Prep oven and casserole dish.
    Preheat oven to 350 degrees. Grease a 3-quart baking dish.
  2. Prep green beans.
    Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside.
  3. Cook onions and garlic for cheese sauce.
    In a large skillet or sauté pan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color. Process shot - onions and garlic cooking for white sauce
  4. Make a white sauce.
    Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens. process shot - white sauce with onions cooking to thicken
  5. Finish cheese sauce; add green beans.
    Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth.  Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish.  Process shot - green beans mixed with cheese sauce and in baking dish, ready to be baked
  6. Make topping; bake casserole.
    Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika.  Sprinkle evenly over top of casserole.  Bake until bubbly hot and browned on top, around 20 minutes.
Overhead of Fresh Green Bean Casserole Recipe with Cheese in a white oval baking dish, with crispy shallots, chopped parsley and grated cheese on the side

Slow Cooker Green Bean Casserole Recipe (Variation)

To finish the casserole in a slow cooker:

  1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, place it in a slow cooker.
  2. Cover and cook on high for 2 hours. 
  3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
  4. Spoon green beans into a shallow serving dish and top with hot topping.

Stovetop Green Bean Casserole (Variation)

To finish the casserole on the stovetop:

  1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, leave them in the skillet or sauté pan.
  2. Bring mixture to a simmer over medium-low heat and cook until warmed through, around 15 minutes.
  3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
  4. Spoon green beans into a shallow serving dish and top with hot topping.

Fresh Green Bean Casserole Tips

Here are my tips for ensuring your casserole comes out perfectly every time:

  • Don’t overcook the green beans. Steam the beans just until they are crisp-tender to prevent them from becoming mushy in the cheese sauce.
  • Dry the green beans after cooking and cooling. Remove the cooked green beans from the water bath and place them on paper towels to drain excess moisture, which can make the casserole runny.
  • Don’t use packaged shredded Cheddar cheese. Grate it yourself. The additives in pre-shredded cheese can prevent it from melting properly and can diminish the flavor.
  • Make sure the white sauce thickens before adding other ingredients. The sauce should be fairly thick before adding the cheese, sour cream, and other ingredients to prevent a watery casserole.
  • Watch the casserole carefully when baking. Overcooking can lead to a dry casserole and a burnt topping.

Can Green Bean Casserole Be Made Ahead of Time?

Yes, it can be prepared earlier in the day, or up to 3 days ahead:
 
To prepare the green bean casserole earlier the same day: follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.
 
To prepare up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepared baking dish. Assemble the topping and sprinkle on top of the beans. Bake per the recipe directions.

Storage and Reheating

Leftovers should be placed in an airtight container and refrigerated. They will last up to 4 days. Reheat in the microwave.

Green Bean Casserole FAQs

How long do you cook a green bean casserole for?

If baking in a 350-degree oven, cook the casserole for around 20 minutes. If on the stovetop, cook for around 15 minutes over medium-low heat. And, if in a slow cooker, cook on high for 2 hours.

How to double green bean casserole recipe?

To double my recipe, simply click on the “2X” button to the right of “scale” in the recipe card. This will give you the doubled ingredients. And, use two 3-quart baking dishes.

Can I use a different size pan for this recipe?

You can use any shape 3-quart baking dish. I recommend a pan no more than 3 inches deep, so most of the beans are covered with the topping.

More Side Dishes for your Holiday Table

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Close up of Fresh Green Bean Casserole with a corner of the topping removed to show what's underneath

Fresh Green Bean Casserole Recipe with Cheese

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Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy) fresh green beans and crispy shallots combine to deliver a unique and crowd-pleasing dish!

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

  • 4 cups fresh green beans (around 1 1/2 pounds), stemmed and broken or cut into 1 to 2-inch pieces
  • 3 tablespoons butter, divided use
  • 1 1/2 cups chopped yellow onion
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper, to taste
  • 2 large garlic cloves, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup grated sharp Cheddar cheese
  • 1/4 cup sour cream
  • 1 tablespoon dry sherry, optional
  • 1 teaspoon lemon zest
  • 1/4 cup crispy shallots
  • 1/4 cup Panko (or homemade) breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon paprika

Instructions

  1. Preheat oven to 350 degrees. Grease a 3 quart (9 by 13-inch) baking dish.
  2. Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside.
  3. In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic, reduce heat to medium-low, and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color (12 to 15 minutes).
  4. Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens.
  5. Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth.
  6. Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish.
  7. Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika.  Sprinkle evenly over top of casserole.  Bake until bubbly hot and browned on top, around 20 minutes.

Notes

Slow cooker variation: instead of putting green bean-sauce mixture in a baking dish, place it in a slow cooker. Cover and cook on high for 2 hours. Shortly before serving, prepare the topping, place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly. Spoon green beans into a shallow serving dish and top with hot topping.

Stovetop variation: Leave the green bean-sauce mixture in the skillet or sauté pan. Bring to a simmer over medium-low heat and cook until warmed through, around 15 minutes. Shortly before serving, prepare the topping, place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly. Spoon green beans into a shallow serving dish and top with hot topping.

To prepare casserole earlier the same day: Follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.

To prepare casserole up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepare

  • Author: Lee Clayton Roper
  • Category: Holiday Side Dishes
  • Method: Bake, Stovetop, or Sow Cooker
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Fresh Green Bean Casserole Recipe with Cheese appeared first on A Well Seasoned Kitchen.

30 Thanksgiving Side Dishes

Thanksgiving Dinner Sides While the turkey has the lead role in Thanksgiving dinner, Holiday Side Dishes are the real stars of the meal. We all have our family favorites, but it’s also fun change things up a bit and try out creative, new recipes. So, I thought I would help you out and share my…

The post 30 Thanksgiving Side Dishes appeared first on A Well Seasoned Kitchen.

Thanksgiving Dinner Sides

While the turkey has the lead role in Thanksgiving dinner, Holiday Side Dishes are the real stars of the meal. We all have our family favorites, but it’s also fun change things up a bit and try out creative, new recipes. So, I thought I would help you out and share my favorite easy and impressive Thanksgiving Dinner sides – 16 (or more) of which can be made ahead. I also share my tips for creating a Thanksgiving Dinner Menu.

[Note: this post has been updated, adding even more recipes!]

photo collage of 8 thanksgiving side dishes
Table of Contents
  1. Thanksgiving Dinner Sides
  2. Thanksgiving Side Dishes – Menu Planning Tips
  3. 30 Thanksgiving Side Ideas
  4. 16 Good Side Dishes for Thanksgiving to Make Ahead
  5. 14 Thanksgiving Sides to Impress
  6. What are the Top Thanksgiving Dinner Side Dishes?

Thanksgiving Side Dishes – Menu Planning Tips

Traditionally, a Thanksgiving dinner will always include turkey, stuffing, gravy, mashed potatoes, cranberry sauce and vegetable sides. The latter often includes sweet potatoes, green peas and/or green beans. And, it’s always finished with pie – pumpkin and/or pecan, sometimes apple.

If you’re creating your own menu, here are a few tips:

  • Include at least 3 sides – 2 vegetables and one potato or bread. The more the better, especially if you’re feeding a crowd. (After all, this is a holiday that’s all about the food.)
  • Aim for at least 1 to 2 sides that will add color – turkey, stuffing, gravy and mashed potatoes have none!
  • Try to add texture – something crunchy in the stuffing (like nuts or celery) or in the vegetables (again, nuts or crumbled cooked bacon).

30 Thanksgiving Side Ideas

I start receiving emails in early November from folks asking me for easy Thanksgiving side dishes, healthy side dishes, Thanksgiving side dishes to make ahead, etc. So, in response, here are 30 delicious sides for you to pick from. I’ve divided them into two groups – Make Ahead and Dishes to Impress.

16 Good Side Dishes for Thanksgiving to Make Ahead

Here are my favorite Thanksgiving dinner sides that can be prepared ahead of time. Some can even be make up to 2 months ahead and frozen! I recommend including at least 1 or 2 “make aheads” in your menu, to reduce Thanksgiving day stress.

Closer overhead view of Fresh Green Bean Casserole Recipe with Cheese in a white oval baking dish, with crispy shallots and grated cheese on the side

Green Bean Casserole Recipe with Cheese (Make up to 3 days ahead)

Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy) fresh green beans and crispy shallots combine to deliver a unique and crowd-pleasing dish!

Get the recipe
spoonful of Twice Baked Potato Casserole over the dish, showing its texture

Twice Baked Potatoes Casserole (Make up to 2 months ahead)

Twice Baked Potatoes Casserole (Golden Potatoes) is an easy to prepare, crowd-pleasing side dish that can be made ahead of time. Baked potatoes are shredded, combined with butter, Cheddar cheese, sour cream and green onion, and baked with a breadcrumb topping. So easy, so scrumptious!!

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Sausage, Butternut Squash and Yam Casserole in a white baking dish

Sausage, Butternut Squash and Yam Casserole (Make up to 1 month ahead)

We gave the traditional sweet potato side dish a savory update by combining yams and butternut squash with sausage and Cheddar cheese. Nutmeg and pecans give the dish a decidedly modern update.

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Spoon holding some Cheesy Broccoli Rice Casserole, hovering over the rest of the casserole

Cheesy Broccoli Rice Casserole (Make earlier in the day)

Indulge in a classic with a healthy twist – Cheesy Broccoli Rice Casserole. This crowd-pleasing side dish is quick and easy to prepare, healthy, and rustically elegant, making it the ideal choice for virtually any occasion – from a weeknight family dinner to a Thanksgiving gathering or other holiday dinner.

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bowl of cranberry and golden raisin relish

Cranberry and Golden Raisin Relish (Make 2 weeks ahead)

Refreshing and colorful, this no-cook Cranberry and Golden Raisin Relish is the perfect complement to your Thanksgiving turkey, is super easy to prepare and can be made up to 2 weeks before Thanksgiving!

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Parmesan Buttermilk Cornbread is moist, tangy and super delicious! #cornbreadrecipe #easycornbreadrecipe #cheesycornbreadrecipe #quickbreadrecipe

Parmesan-Buttermilk Cornbread (Make up to 1 month ahead)

Parmesan Buttermilk Cornbread is moist, tangy and super delicious! Easy to make ahead, too. Don’t have (or can’t find) buttermilk? No worries – I provide substitutions in the Notes section below.

Get the recipe

Herb Quick Bread (Make up to 2 days ahead)

Savory and scrumptious Herb Quick Bread is easy to prepare – no yeast or electric mixer required! Just two mixing bowls, one loaf pan, a couple of whisks and a spoon along with pantry staples is all you’ll need. And it’s healthier, too. Most of the white flour is replaced with whole wheat flour and cornmeal. And, no refined sugar or butter.

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round plate showing Broccoli Salad with a fork on the side

Best Broccoli Salad Recipe (Make up to 3 days ahead)

This make ahead Broccoli Salad is the best! An updated twist on a classic recipe, it’s creamy, light and refreshing, featuring an easy to make tangy, lemon-y Caesar Dressing. Perfect for your next BBQ, picnic or potluck.

Note: the blanched broccoli and other ingredients need to be very dry, so the salad doesn’t get watery after tossing with the dressing.

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oval dish showing Couscous with cranberries and pecans

Couscous with Dried Cranberries and Pecans (Prepare earlier in the day)

Couscous with Dried Cranberries and Pecans is quick and easy to prepare, full of fall flavors like cranberry and cinnamon, and beautiful on the plate. It’s savory with a tad of sweetness and a bit of crunch.

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Oval blue bowl filled with Elegant Wild Rice Salad with Parmesan Vinaigrette

Wild Rice Salad Recipe with Parmesan Vinaigrette (Prepare 24 hours ahead)

Easy to prepare Elegant Wild Rice Salad with Parmesan Vinaigrette is the quintessential make ahead side dish, making it perfect for potlucks, picnics and buffets!

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white bowl showing Vegetable Couscous, with Dill Vinaigrette on the side

Vegetable Couscous Recipe (Prepare earlier in the day)

Looking for a fresh, healthy and fabulous side dish? Well, you’ve come to the right place! This Vegetable Couscous is full of vibrant flavors and textures. Nutty couscous is tossed together with fresh spinach, green peas, mushrooms, onions, jicama and mozzarella – then served with a bright Dill Vinaigrette. Yum!

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white plate with Dorothy's PotatoPotato Salad shown next to BBQ Beef sandwich

Dorothy’s Potato Salad (Prepare up to 2 days ahead)

A long time family favorite, this Potato Salad is tangy, eggy and crunchy while a bit creamy. It’s the perfect side dish for your next summer gathering!

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Overhead view of a bowl holding a portion of Roasted Eggplant Soup garnished with chives and bread on the side

Recipe for Roasted Eggplant Soup with Tomato

A velvety, comforting soup that bursts with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs, our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect as a Thanksgiving starter. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!

Get the recipe
White soup bowl filled with Butternut Squash Soup

Butternut Squash Soup (Prepare up to 2 days ahead)

Creamy and flavorful Butternut Squash Soup is an impressive first course or luncheon entrée. Squash is seasoned with curry and onion powder, and apple for a hint of sweetness.

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White soup tureen filled with Tomato Basil Bisque

Tomato Basil Bisque Recipe (Prepare up to 2 days ahead)

Tangy, tasty and terrific, this Tomato Basil Bisque is smooth, creamy and full of rich tomato flavor. And, the flavors are perfectly blended and balanced by the addition of a special ingredient not found in most tomato soup recipes. Perfect for a cool fall evening!

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White bowl with Healthy Broccoli Soup topped with Potato Croutons, red onion and Parmesan

Healthy Broccoli Soup with Potato Croutons (Prepare up to 2 days ahead)

Healthy Broccoli Soup with Potato Croutons is the perfect light and flavorful dish to add to your repertoire of good-for-you dishes!

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14 Thanksgiving Sides to Impress

I like to have a few recipes in my Thanksgiving day menu that are easy to prepare but still have that “Wow!” factor when served. Maybe they are beautiful, or unusual, or full of unexpected flavor. And, many of these side dish recipes can prepared at least in part a day or two ahead!

Roasated Pumpkin with Apple Cashew Stuffing on a white platter

Pumpkin with Apple-Cashew Stuffing

Roasted Pumpkin with Apple-Cashew Stuffing is beautiful, elegant, delicious, healthy – and perfect for Thanksgiving, too! A hollowed out pumpkin is stuffed with a mixture of cooked rice, quinoa, herbed stuffing, apples, cashews, onions, celery and spices. Easy to prepare and impressive to serve.

Get the recipe
Copper gratin dish filled with Butternut Squash Gratin

Butternut Squash Gratin

Cooked squash is layered with sharp and flavorful Gruyere cheese, baguette slices and a leek-white wine mixture in this scrumptious Butternut Squash Gratin. Easy to prepare, and vegetarian, too!

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three asparagus bundles tied with a piece of prosciutto

Asparagus Wrapped in Prosciutto Recipe

Easy and elegant, Prosciutto Wrapped Asparagus is the perfect make ahead side dish you can pop in the oven 10 minutes before serving. The contrasting colors of red and green provide lots of color on the plate, and the flavors complement one another perfectly.

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Blue souffle dish filled with Brandied Sweet Potato Souffle

Brandied Sweet Potato Soufflé

Brandied Sweet Potato Soufflé is a showstopper out of my mom’s recipe files, that can be served as either a side dish or dessert. The flavor of the sweet potatoes is enhanced by roasting, then adding in brandy, milk, butter, nutmeg, lemon zest and eggs. The end result is the perfect amount of sweetness – with no added sugar!

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white dish of Roasted Carrot Souffle, with a spoon scooping out a portion

Roasted Carrot Soufflé

Scrumptious Roasted Carrot Soufflé is full of buttery carrot flavor, with just the right amount of sweetness. It’s easy to prepare, too – just blend and bake! No beating or folding of egg whites required.

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Scoop of Leek Gratin in spoon hovering over casserole dish

Baked Leek Gratin

Baked Leek Gratin is easy to prepare, full of flavor, and great to make year round. Hard boiled eggs and sweet, mild leeks are baked in a luscious creamy cheese sauce. Plus, it’s flexible and can be served as a side dish or light entrée. Make it after Easter to use up all those hard boiled eggs, or as a side dish at Thanksgiving instead of traditional creamed onions. It’s also perfect as part of a Mother’s Day brunch!

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cooked corn pudding in a glass dish, with a portion removed

Southern Corn Pudding

Moist, fluffy and soufflé-like, Southern Corn Pudding is perfection in every bite. Easy to prepare, too, with fresh, available ingredients – no canned corn or boxed cornbread mix. Plus, our Corn Pudding recipe dates back generations, so it’s definitely tried and true!

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Oval white dish filled with Lemon-Dijon Green Beans with Caramelized Shallots

Lemon-Dijon Green Beans with Caramelized Shallots

Lemon-Dijon Green Beans with Caramelized Shallots is an easy and impressive side dish that pairs with most entrées and is perfect for buffets, potlucks or picnics.

Get the recipe
three slices of Anise Bread on a red square plate; full loaf to the right

Anise Bread

This distinctive Anise Bread is different than any savory bread you’ve ever had. A crisp, brown crust flecked with sesame seeds surrounds a moist interior spiced with anise seeds. And no licorice flavor here; I don’t like black licorice and I love this bread!

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white plate with a portion of Convent Pie

Convent Pie (Cheese Soufflé with Pasta)

Light and airy, Convent Pie is basically a scrumptious cheese soufflé with pasta inside! Easy to prepare with readily available ingredients, it’s great for brunch, lunch or a light dinner.

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Pear and Goat Cheese Salad with Walnut Vinaigrette pouring out of a white pitcher

Salad with Pear and Goat Cheese

Pear and Goat Cheese Salad is perfect for fall and winter months. Crisp, fresh greens are topped with slices of juicy, sweet pears, crumbles of tangy goat cheese, candied walnuts and dried cranberries. It’s finished off with a walnut vinaigrette that’s super quick to prepare with only 3 ingredients!

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Square plate showing a generous portion of Apple Walnut Salad with Stilton Cheese

Mixed Green Salad with Apples, Walnuts and Stilton Cheese

Crisp, juicy red apples are the star in this refreshing salad. They provide color, sweetness and crunch that pairs perfectly with the earthy toasted walnuts and hearty mixed greens. What really sets this salad apart is the delightful, tangy Walnut Vinaigrette dressing. It’s quick and easy to prepare, with just 3 ingredients, too!

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arugula spread on a blue platter, topped with roasted tomato halves, cheese and olives

Arugula and Tomato Salad with Balsamic Dressing

Tomatoes roasted with a mixture of fresh herbs and olive oil are the star in Arugula and Tomato Salad. These tantalizing beauties are served atop peppery arugula and surrounded by briny Kalamata olives and delicate fresh Mozzarella cheese. It’s all finished with a luscious, slightly sweet while still tangy Balsamic Dressing.

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Roasted buttrnut squash and mushroom spinach salad in a glass bowl

Roasted Butternut Squash and Mushroom Spinach Salad

Roasted Butternut Squash and Mushroom Spinach Salad is perfect for those who want to eat healthier without sacrificing taste. Roasting vegetables brings out their natural sweetness and makes them tender; the addition of creamy, tangy goat cheese and candied walnuts balances out the flavors perfectly.

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What are the Top Thanksgiving Dinner Side Dishes?

For the past three years (2022 – 2024), Campbell’s Company has partnered with OnePoll Research to conduct an extensive online survey called the “State of the Sides,” sampling 5,000 Americans who celebrate Thanksgiving (100 participants from each state). This research provides an insightful look into the nation’s beloved Thanksgiving side dishes—the heroes that make holiday meals unforgettable.

The 2024 survey results are in, and the top five most popular side dishes for Thanksgiving (in order) are:

1. Stuffing/Dressing

2. Mashed Potatoes

3. Sweet Potatoes

4. Green Bean Casserole

5. Mac & Cheese

The post 30 Thanksgiving Side Dishes appeared first on A Well Seasoned Kitchen.

Recipe for Roasted Eggplant Soup with Tomato

Imagine a velvety, comforting soup bursting with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs. Our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you…

The post Recipe for Roasted Eggplant Soup with Tomato appeared first on A Well Seasoned Kitchen.

Imagine a velvety, comforting soup bursting with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs. Our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!

Overhead view of a bowl holding a portion of Roasted Eggplant Soup garnished with chives and bread on the side

Tomato Eggplant Soup: A Taste of the Mediterranean

Inspired by the flavors of the Mediterranean, this Roasted Eggplant Soup is a delightful fusion of classic and contemporary cuisine. The idea for this dish originated from a delicious recipe that my good friend Cynthia Ballantyne shared with me. She had enjoyed it at a fabulous hotel in Big Sur, California, and I was immediately captivated by its unique combination of flavors.
 
After experimenting and refining the recipe, I combined it with a similar eggplant soup recipe that I’d been making for years. This blending of the two resulted in a truly exceptional dish that captures the essence of both!

Why This Recipe Works

  • Easy to prepare with fresh ingredients. This recipe calls for ingredients available in major grocery stores and applies basic cooking techniques.
  • Roasting eggplant enhances its sweetness. The roasting process brings out the natural sweetness of the eggplant, creating a rich and satisfying flavor.
  • Mediterranean flair. Eggplant, tomato, garlic, and onion are a classic Mediterranean combination, providing a well-balanced and delicious taste.
  • Vinegar adds acidity. Red wine vinegar balances the richness of the soup and adds a bright, tangy element.
  • No heavy cream. This recipe is lighter and healthier than many puréed soups, as it calls for no cream (or milk).
  • Fresh herbs add brightness. The addition of thyme and chives provides a fresh, aromatic touch that complements the other ingredients.
  • Vegan and vegetarian-friendly. This recipe is suitable for both vegans and vegetarians, making it a versatile and healthy option.
  • Make ahead option. The soup can be made ahead and stored in the refrigerator, making it perfect for busy weeknights and/or stress-free entertaining.
  • Flexible and adaptable. This recipe is highly customizable, allowing you to adjust the seasonings to your tastes and modify the cooking method based on the equipment you have available.

Ingredients in This Roasted Eggplant Soup

cutting board holding all the ingredients for Roasted Eggplant Soup, with labels

Here’s all you need to prepare this delicious soup, all of which should be available in your local grocery store:

  • Eggplant – see the Tip below for my recommendations on what type of eggplant to use
  • Yellow onion 
  • Garlic cloves
  • Fresh tomatoes – any type of tomato will work. If fresh tomatoes aren’t in season, for more flavor substitute canned diced tomatoes, drained 
  • Fresh thyme 
  • Fresh chives
  • Vegetable broth – I recommend using Better Than Bouillon brand (or homemade!)
  • Extra virgin olive oil
  • Red wine vinegar 
  • Kosher salt
  • Fresh ground pepper
Closer overhead view of a bowl holding a portion of Roasted Eggplant Soup garnished with chives

Quick Tip: Best Eggplant for This Soup

The most widely available (and least expensive) type of eggplant in the U.S. is the Globe, or American, variety and they work perfectly in this recipe. With an oval (teardrop) shape and a deep purple color, they range from around 6 to 10 inches long. Check out my recommendations on what to look for when picking out an eggplant.

How to Make Tomato Eggplant Soup

Here’s all you have to do to make this easy recipe:

  1. Preheat the oven to 450 degrees. 
  2. Prep eggplant.
    Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded. two roasting pans holding cubed eggplant ready for roasting
  3. Roast eggplant.
    Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
  4. Cook onion, garlic and tomatoes.
    While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot or dutch oven over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft. Tomato, onion and garlic cooking in a large saauté pan
  5. Add eggplant, herbs, and broth; simmer.
    Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes. two photos, 1st showing adding eggplant to tomato mixture, 2nd showing soup simmering in broth
  6. Stir in vinegar; purée.
    Remove from heat and add vinegar. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick. Puréeing the cooked soup with an immersion blender
  7. Heat and serve.
    Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives. 
Overhead view of a bowl holding a portion of Roasted Eggplant Soup garnished with chives

Variations and Substitutions

While this roasted eggplant soup is delicious as is, it is very flexible and you can modify it to suit your dietary needs or tastes. Here are a few ideas:

  • Give the soup some spice: add 1/4 to 1/2 teaspoon cayenne pepper or red pepper flakes.
  • Add crunchy texture: garnish the soup with plain or garlicky croutons.
  • Use roasted tomatoes: in a separate pan, roast the tomatoes at the same time you roast the eggplant. (Don’t do it in the same pan; the moisture from the tomatoes will cause the eggplant to steam instead of roast.)
  • Add or substitute fresh basil for one of the other herbs.

Serving Suggestions for Roasted Eggplant Soup

This Eggplant Soup recipe can be served as either a first course or a main course. For the latter, I recommend pairing it with one or two of these sides:

Make Ahead and Storage

Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated. It can also be frozen for up to 2 months. Reheat over medium heat or in the microwave.

FAQs for Eggplant Soup

Do you peel eggplant for soup?

Peeling eggplant isn’t required, but I do recommend it for the best texture – especially for larger (more than 8 inches in length) eggplants as their skin can be tough.

Can you freeze eggplant soup?

Yes, you can freeze this soup. See directions above. 

How many calories are in eggplant soup?

There are 117 calories in this Roasted Eggplant Soup with Tomato.

Other Puréed Soup Recipes to Try

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Overhead view of a bowl holding a portion of Roasted Eggplant Soup garnished with chives and bread on the side

Roasted Eggplant Soup with Tomato

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A velvety, comforting soup that bursts with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs, our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 to 8 servings
  • Diet: Vegan

Ingredients

  • 1 1/2 pounds eggplant, peeled and cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil, divided use
  • 1 cup chopped yellow onion
  • 1 teaspoon chopped garlic
  • 2 1/4 to 2 1/2 chopped and seeded fresh tomatoes – See Note
  • 1 tablespoon fresh thyme
  • 2 tablespoons chopped fresh chives, divided use
  • 3 to 4 cups vegetable broth, divided use
  • 1 tablespoon red wine vinegar

Instructions

  1. Preheat the oven to 450 degrees.
  2. Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat.
  3. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded. Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
  4. While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
  5. Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
  6. Stir in vinegar.
  7. Remove from heat. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
  8. Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.

Notes

Make ahead: Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated.

Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 2 1/2 cups canned diced tomatoes, drained

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: Soups
  • Method: Roast and Cooktop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: A bowlful
  • Calories: 117
  • Sugar: 7.6 g
  • Sodium: 384.8 mg
  • Fat: 7.4 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 13.2 g
  • Fiber: 4.6 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Recipe for Roasted Eggplant Soup with Tomato appeared first on A Well Seasoned Kitchen.

Crispy Baked Panko Chicken with Mexican Seasoning

This Crispy Baked Panko Chicken has it all! Made with readily available ingredients, it’s crispy on the outside and tender inside, with no oily mess from frying –  plus uber amounts of flavor from multiple layers of Mexican seasonings (think salsa verde, chili powder, cumin, garlic). And if that isn’t enough, this one-dish dinner is…

The post Crispy Baked Panko Chicken with Mexican Seasoning appeared first on A Well Seasoned Kitchen.

This Crispy Baked Panko Chicken has it all! Made with readily available ingredients, it’s crispy on the outside and tender inside, with no oily mess from frying –  plus uber amounts of flavor from multiple layers of Mexican seasonings (think salsa verde, chili powder, cumin, garlic). And if that isn’t enough, this one-dish dinner is well-balanced, easy to prepare, and on the table in one hour.

red plate holding one serving of Baked Panko Chicken, showing how to serve atop lettuce with garnishes on top and on the side

(Photo by Rick Souders)

Baked Panko Chicken is Taken to the Next Level with Mexican Flavors!

My dad was raised in Tucson, Arizona, and my mom went to the University of Arizona, so growing up, I was immersed in the vibrant flavors of Mexican cuisine. Mom taught me how to use various Southwestern ingredients to create new, flavorful dishes, which inspired me to create this unique Baked Panko Crusted Chicken.
 
Instead of just dipping chicken pieces in beaten egg and then dredging in plain breadcrumbs, I add salsa to the eggs, and chili powder, cumin, garlic salt, and oregano to the breadcrumbs. The baked crispy chicken is then served on a bed of torn lettuce, accompanied by grape tomatoes, avocado slices, tomatillo-green chile salsa (also known as salsa verde), sour cream, and shredded Cheddar cheese. The result is a super easy recipe that will please the whole family!

Why This Panko Chicken Recipe Works

  • Well-balanced. The chicken’s crunchy coating pairs beautifully with fresh, crisp lettuce, while fresh tomatoes add brightness. Smoky and spicy notes from green chile salsa elevate the flavor profile, and the coolness of sour cream provides a refreshing contrast. Lastly, creamy ripe avocados and Cheddar cheese add richness and depth.
  • Layered flavors. Mexican seasonings are added during both the dish’s prep as well as presentation, deepening the dish’s overall taste. 
  • Crispy, tender chicken. Baked to perfection, the chicken has a crunchy exterior while remaining tender and juicy inside – all without the oily mess of frying!
  • Convenient one-dish meal. Quick and easy to prepare, this recipe uses readily available ingredients, making it perfect for busy weeknights or casual entertaining.
  • Visually appealing. With its colorful presentation, this dish is not only delicious but also attractive – and my mom always said that we eat with our eyes first!

Crispy Panko Chicken With Mexican Seasoning Ingredients

Here’s all you need to make this amazing baked chicken with panko, all of which should be available at your local grocery store (details are included in the recipe card below):

  • Boneless, skinless chicken breasts
  • Panko bread crumbs
  • Large eggs
  • Tomatillo-Green Chile Salsa (recipe on page 124 in my cookbook Fresh Tastes) or purchased salsa verde (I like Trader Joe’s brand)
  • Chili powder 
  • Ground cumin 
  • Garlic salt – can substitute garlic powder, and add more salt
  • Dried oregano (Mexican, if you can find it – I order it online)
  • Kosher or sea salt 
  • Freshly ground black pepper 
  • Butter
  • Torn lettuce 
  • Sour cream 
  • Green onion 
  • Grape, cherry, or other flavorful fresh tomatoes 
  • Ripe avocados
  • Sharp Cheddar cheese 
  • Lime wedges

How to Make Baked Panko Chicken

Here’s a step-by-step guide on how to prepare this easy panko crusted chicken. If you’re more of a video person, see video link in the recipe card at the bottom of this post:

  1. Prep coating ingredients.
    In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano.  Three photo collage showing the ingredients in the egg mixture and breadcrumb mixture for the chicken coating
  2. Prep chicken; coat.
    Butterfly larger breasts and cut into two pieces (making what’s called chicken cutlets); pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, allowing the excess to drip off. Then, dredge in the panko mixture, coating all sides evenly. Press down on the breadcrumbs to ensure they adhere. two photos showing how to dip chicken and egg mixture, then dredge in breadcrumb mixture
  3. Refrigerate chicken.
    Place coated chicken pieces in a single layer on a baking sheet pan and refrigerate for at least 15 minutes (up to 8 hours )to allow the coating to set. 
  4. Preheat oven to 350 degrees. 
  5. Melt butter.
    Once oven is preheated, place the butter in a large shallow baking dish (not glass) large enough to hold the chicken breasts in one layer, and place in the oven. As soon as the butter melts (just takes a few minutes), remove the pan from the oven (watch closely as the butter burns easily). 
  6. Bake chicken.
    Carefully place the chicken pieces in the hot pan, turning to coat both sides with the melted butter. Bake, uncovered, 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into the thickest portions registers 165 degrees. 
  7. Let rest.
    Let cooked panko chicken rest for 5 minutes before serving.

How to Serve Panko Chicken

Here’s how to plate and serve this easy baked chicken:

  1. Place 1 cup of shredded lettuce on each of 6 serving plates. 
  2. Top with a chicken breast. 
  3. Place a dollop of sour cream and salsa on top of the chicken. 
  4. Sprinkle about 1 tablespoon of green onion over chicken. 
  5. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. 
  6. Season with salt and freshly ground pepper. 
  7. Sprinkle Cheddar cheese over each serving. 
  8. Place a lime wedge on each plate. 
  9. Pass additional salsa and sour cream on the side. 

Tips to Ensure Baked Chicken Comes Out Perfectly

  • Don’t use finely ground breadcrumbs. Coarser crumbs (homemade or Panko) are needed to get the desired crunchy texture.
  • Refrigerate the breaded chicken before cooking. Refrigerating for at least 25 minutes allows the breading ingredients to blend and adhere to the chicken.
  • Let the fried chicken sit for 5 minutes before serving. This step allows the breading to get nice and crispy and also allows the juices to redistribute throughout the chicken, making it moist and tender.
red plate holding one serving of Baked Panko Chicken, showing how to serve atop lettuce with garnishes on top and on the side
(Photo by Rick Souders)

Variations and Substitutions

While this Baked Panko Chicken Breast recipe is delicious as is, it is also very flexible and can be modified to accomodate your dietery needs and tastes. Here are a few suggestions:

  • Substitute chicken thighs or chicken tenders for the chicken breasts – but I don’t think they look as pretty on the plate when serving.
  • Use yogurt instead of sour cream for fewer calories and a bit of tanginess. 
  • Mix chopped cilantro with the lettuce, to layer in even more Mexican flavor.
  • Spice it up by adding cayenne pepper to the panko crumbs and sliced jalapenos to the plate.

Make Ahead, Storage, and Reheating

The chicken breasts can be coated with the breadcrumbs, placed in a single layer on a cookie sheet, covered, and refrigerated up to 8 hours ahead. You may need to increase the cook time by 5 to 10 minutes, depending on how long they are refrigerated.
 
If you have any leftover chicken, place it in an airtight container and refrigerate. It will last up to 4 days, but the panko coating may become a bit soggy after 2 days. To reheat, place on a wire rack in a 300-degree oven for 10 to 15 minutes.

Crispy Baked Panko Chicken FAQs

What is panko chicken?

Panko chicken refers to chicken coated in panko breadcrumbs before cooking. Panko is a Japanese-style breadcrumb known for its light, airy, and crisp texture.

What’s the difference between panko breadcrumbs, regular breadcrumbs, and croutons?

Panko breadcrumbs are coarser, lighter, and have a neutral flavor. Regular breadcrumbs are finer-grained and may have a slightly sweet or savory taste. On the other hand, croutons are small, crunchy pieces of bread (usually around 1/2 to 3/4-inch square) that are typically used as a topping.

What’s the best way to get panko to stick to chicken?

To get breadcrumbs to stick, dip the chicken pieces first in beaten egg, then dredge them firmly in the breadcrumbs, 2 to 3 times on each side, and push down on the crumbs to ensure they adhere. Second, refrigerate them for at least 15 minutes to allow the coating to set. 

Will panko brown in the oven?

Yes, panko coating will brown when baked, especially in this recipe since you have dredged it in melted butter.

Should you bake chicken covered or uncovered?

Baking breaded chicken uncovered is best, to allow it to crisp up on the outside. Covering it will result in a soggy crust.

Other Quick and Easy Chicken Dishes

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red plate holding one serving of Baked Panko Chicken, showing how to serve atop lettuce with garnishes on top and on the side

Crispy Baked Panko Chicken with Mexican Seasoning

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This Crispy Baked Panko Chicken has it all! Made with readily available ingredients, it’s crispy on the outside and tender inside, with no oily mess from frying –  plus uber amounts of flavor from multiple layers of Mexican seasonings (think salsa verde, chili powder, cumin, garlic). And if that isn’t enough, this one-dish dinner is well-balanced, easy to prepare, and on the table in one hour.

  • Prep Time: 15 minutes
  • Refrigeration and Resting Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

  • 4 large eggs
  • 1 1/2 cups Tomatillo-Green Chile Salsa (recipe on page 124 in my cookbook Fresh Tastes) or purchased salsa verde – see Note below
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups panko breadcrumbs
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic salt
  • 1/2 teaspoon dried oregano
  • 3 large boneless, skinless chicken breast halves
  • 3 tablespoons butter, cut into 3 to 4 pieces
  • 6 cups shredded lettuce
  • 3/4 cup sour cream
  • 6 tablespoons chopped green onion
  • 36 grape or small cherry tomatoes, cut in half
  • 3 ripe avocados, peeled, seeded and sliced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 tablespoons grated sharp Cheddar cheese
  • 6 lime wedges 

Instructions

  1. In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano.
  2. Butterfly larger breasts and cut into two pieces; pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, allowing the excess to drip off. Then, dredge in the breadcrumb mixture, coating all sides evenly. Press down on the breadcrumbs to ensure they adhere.
  3. Place coated chicken pieces in a single layer on a baking sheet and refrigerate for at least 15 minutes (up to 8 hours )to allow the coating to set.
  4. Preheat oven to 350 degrees.
  5. Once oven is preheated, place the butter in a large shallow baking dish (not glass) large enough to hold the chicken breasts in one layer, and place in the oven. As soon as the butter melts (just takes a few minutes), remove the pan from the oven (watch closely as the butter burns easily).
  6. Carefully place the chicken pieces in the hot pan, turning to coat both sides with the melted butter. Bake, uncovered, for 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into the thickest portions registers 165 degrees.
  7. Let cooked panko chicken rest for 5 minutes before serving.
  8. To serve, place 1 cup of shredded lettuce on each serving plate. Top with a chicken breast. Place a dollop of sour cream and salsa on top of each chicken breast. Sprinkle about 1 tablespoon of green onion over chicken. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. Season to taste with salt and freshly ground pepper. Sprinkle Cheddar cheese over each serving. Place a lime wedge on each plate. Pass additional salsa and sour cream on the side.

Notes

Make ahead: The chicken breasts can be coated with the breadcrumbs, covered with plastic wrap, and refrigerated earlier in the day. You may need to increase cooking time by 5 to 10 minutes, depending on how long they are refrigerated.

Note on salsa: I like Trader Joe’s brand salsa verde. La Victoria brand also works well.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: Quick and Easy
  • Method: Bake
  • Cuisine: Southwestern

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Crispy Baked Panko Chicken with Mexican Seasoning appeared first on A Well Seasoned Kitchen.

Easy Korean BBQ Beef (Bulgogi) Recipe – With Video

Our Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, sherry, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re…

The post Easy Korean BBQ Beef (Bulgogi) Recipe – With Video appeared first on A Well Seasoned Kitchen.

Our Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, sherry, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re feeding the family or looking for something to impress, this dish brings bold, comforting flavors to your table with minimal effort.

Blue plate holding Korean BBQ Beef, sitting on two napkins.
Table of Contents
  1. Cousin Dave’s Korean BBQ Beef Recipe
  2. What is Korean BBQ Beef?
  3. Why This Recipe Works
  4. Korean BBQ Beef Bulgogi Marinade Ingredients
  5. How Do You Marinate Beef Slices?
  6. How to Make Korean BBQ Beef
  7. How to Serve Korean BBQ Beef
  8. What Goes on Korean BBQ?
  9. How to Store, Freeze and Reheat Korean BBQ Meat
  10. Variations and Substitutions
  11. Korean BBQ Recipe FAQ
  12. Other Easy Dinner Recipes to Try:
  13. Pin it now to save for later!
  14. More Asian-Inspired Recipes
  15. Korean BBQ Beef

Cousin Dave’s Korean BBQ Beef Recipe

Inspired by my cousin Dave’s take on the classic Korean Beef Bulgogi, this recipe is a winner for busy nights. It captures the essence of traditional Korean BBQ with familiar, pantry-friendly ingredients like soy sauce, sesame oil, ginger, and garlic. While many Korean BBQ Beef recipes require grilling, Dave’s version simplifies things without losing that delicious depth of flavor. You’ll love how easy it is to prepare, all while savoring the rich, savory-sweet taste that makes Korean BBQ Beef so beloved.

What is Korean BBQ Beef?

Korean BBQ Beef, or Beef Bulgogi, is a classic dish whose origins can be traced back literally thousands of years. Simply put, it’s thinly sliced beef marinated in a pungent Asian sauce, then cooked over high heat (traditionally over an open flame). Today, it’s a popular dish worldwide – it’s that delicious!

Why This Recipe Works

Here’s why I love this recipe and think you will too:

  • Bold flavors. The marinade, with soy sauce, sesame oil, garlic, ginger, cilantro, and sherry infuses the beef with savory, sweet, and aromatic notes.
  • Tender beef. Marinating the thinly sliced beef ensures it’s flavorful and tender once cooked.
  • Minimal equipment No need for special tools like a food processor, grill or wok – just a skillet or sauté pan.
  • Easy to prepare. Simple, pantry-friendly ingredients (no trips to the Korean grocery store needed!) and straightforward cooking method make this recipe approachable for any home cook.
  • Perfect for meal prep. The beef can marinate ahead of time, making dinner quick and stress-free when ready to cook. Alternatively, the marinated beef can be frozen, then thawed and prepared at a later date.
Blue plate showing Korean BBQ Beef over brown rice. Place is sitting on a napkin

Korean BBQ Beef Bulgogi Marinade Ingredients

Here’s what you’ll need to make this amazing marinade (quantities are provided in the recipe card below):

  • Fresh ginger
  • Yellow onion
  • Fresh cilantro
  • Garlic
  • Light brown sugar
  • Sherry 
  • Soy sauce
  • Light sesame oil
  • Dash oyster sauce (optional)
  • Dash Tabasco sauce
  • Flank steak
  • Vegetable or other high smoke point oil
  • Kosher or sea salt
  • Fresh ground black pepper
  • Green onions, for garnish
  • Toasted sesame seeds, for garnish
  • Cooked brown rice, for serving

One ingredient in many Korean BBQ marinades that’s not in this recipe is Asian pear. Frankly, I don’t miss it. The brown sugar adds just the right amount of sweetness for my taste.

How Do You Marinate Beef Slices?

Marinating the beef is super easy! Here’s all you have to do:

  1. Mix marinade ingredients.
    In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
  2. Add beef.
    Add the steak slices and stir to coat the meat.
  3. Cover and refrigerate.
    Cover the dish with plastic wrap and marinate in the refrigerator for 2 to 24 hours, stirring occasionally.

Alternatively, you can stir the marinade ingredients together in a mixing bowl, then place in a zip top baggie with the steak slices. Seal well and place in the refrigerator to marinate. Turn the bag over every once in awhile, to make sure all the slices are getting evenly the marinaded.

How to Make Korean BBQ Beef

Not only is it scrumptious, this Korean beef recipe is also easy to prepare, with only 15 minutes of prep time plus around 15 minutes of cook time once the beef has marinated for at least 2 hours. Here’s all you have to do:

  1. Once marinated (see directions above), sauté beef.
    Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
  2. Add reserved marinade; simmer.
    Put all the steak pieces back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit. Season to taste with salt and pepper.
  3. Remove from heat and serve.
    To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.

Quick Tip

Don’t have 2 hours to marinade the beef? No problem. With my cousin Dave Berry’s recipe, shorter marinating time is okay,because you finish cooking the beef in the marinade! Once it’s ready to go, you sear the beef in a hot skillet or sauté pan, then add back in the marinade and cook for 10 to 15 minutes. And, it’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.

Blue plate holding Korean BBQ Beef over brown rice. Plate is sitting on a brown napkin

How to Serve Korean BBQ Beef

I like to serve this dish over cooked brown rice. White rice can also be used. Alternatively, you can wrap it in lettuce leaves (Bibb/butter lettuce or iceberg).

What Goes on Korean BBQ?

You don’t need too many garnishes on Korean BBQ Beef. Just a sprinkling of chopped green onion (white, light and dark green portions) and some toasted sesame seeds are the perfect finishing touch!

How to Store, Freeze and Reheat Korean BBQ Meat

You can actually prepare, but not cook, this dish ahead of time and toss it in the freezer to have on hand for later. Simply prepare through step 2: place beef and marinade mixture in a freezer-safe zip top baggie and freeze for up to 2 months. Thaw in the refrigerator then follow the recipe starting with step 3.

If you have any leftovers, place in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or a saucepan, covered, over medium heat.

blue plate holding Korean BBQ Beef over brown rice. Plate is on a wood background

Variations and Substitutions

While I love Dave’s recipe as is, you can modify it to suit your tastes or dietary needs. Here are a few suggestions:

  • Substitute green onion for the yellow onion, reserving some for the garnish.
  • Use fresh parsley in place of the cilantro.
  • Follow a more traditional recipe for Bulgogi beef marinde and:
    • use chopped Asian pear instead of brown sugar,
    • substitute rice wine for the sherry, and
    • replace the Tabasco sauce with Gochugaru or gochujang paste.
  • Instead of Flank steak, use rib eye, sirloin, pork or even chicken.

Korean BBQ Recipe FAQ

What kind of beef is used in Korean BBQ?

There are literally hundreds of different recipes for Korean BBQ Beef. Many recipes call for using rib eye, or other tender cuts of beef (like sirloin). Dave’s recipe calls for less expensive flank steak, which works well in this recipe as long as it’s cut very thin and across the grain.

Can I use chicken instead of beef?

Yes, Korean BBQ marinade is also delicious with chicken or pork.

What does Korean BBQ consist of?

As mentioned earlier, Korean BBQ traditionally refers to marinated, thinly sliced meat that’s cooked over high heat. In today’s Korean BBQ restaurants, the meat is cooked on a hot grill that’s right in the middle of your table. And, the meat used can be beef, pork or chicken.

What spices are used in Korean BBQ?

Korean BBQ features a variety of spices and seasonings; the most commonly used are soy sauce, sesame oil, garlic, ginger, sugar or Asian pear, rice wine, sesame seeds, green onion, and a Korean chili powder called Gochugaru.

Other Easy Dinner Recipes to Try:

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Blue plate holding Korean BBQ Beef over brown rice. Plate is sitting on a napkin

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Blue plate showing Korean BBQ Beef over brown rice. plate is sitting on a napkin

Korean BBQ Beef

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Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re feeding the family or looking for something to impress, this dish brings bold, comforting flavors to your table with minimal effort.

  • Prep Time: 15 mins
  • Cook Time: 15 mins + 2 hours (marinade)
  • Total Time: 2 hours 30 minutes
  • Yield: 3 to 4 servings
  • Diet: Gluten Free

Ingredients

(See gluten-free adaptation in the Notes section below.)

  • 1 1/2 to 2 tablespoons grated or finely chopped fresh ginger
  • 1 cup chopped yellow onion
  • 1/3 cup chopped fresh cilantro
  • 1 teaspoon chopped garlic
  • 2 tablespoons light brown sugar
  • 1/2 cup sherry
  • 1/4 cup soy sauce
  • 3 tablespoons light sesame oil
  • Dash oyster sauce (optional)
  • Dash Tabasco sauce
  • 1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise
  • 1 to 2 tablespoons vegetable or other high smoke-point oil
  • 3 to 4 teaspoons chopped green onion(white, light green and some of the dark green portion), for garnish
  • 3 to 4 teaspoons toasted sesame seeds, for garnish
  • Cooked brown rice, for serving

Instructions

  1. In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
  2. Add the steak slices and stir to coat the meat. Cover and marinate in the refrigerator for 2 up to 24 hours, stirring occasionally.
  3. Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. (See Note below.)
  4. Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
  5. Put all the steak back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit.
  6. To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.

Notes

Gluten free: Use gluten free soy sauce.

Note on reusing marinade: It’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: main dish, meats, easy
  • Method: stir fry
  • Cuisine: Asian

Nutrition

  • Serving Size: (Excludes brown rice)
  • Calories: 362
  • Sugar: 9 g
  • Sodium: 677.2 mg
  • Fat: 20.5 g
  • Saturated Fat: 6.8 g
  • Carbohydrates: 15.5 g
  • Fiber: 1.1 g
  • Protein: 26.5 g
  • Cholesterol: 68 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: this recipe was originally posted in September 2020, then significantly updated with additional information in September 2024.

The post Easy Korean BBQ Beef (Bulgogi) Recipe – With Video appeared first on A Well Seasoned Kitchen.

Sausage, Egg, and Cheese Muffins – Easy Breakfast Recipe

Start your day off right with these delightful Sausage, Egg, and Cheese Muffins with Spinach and Tomatoes. This light yet satisfying breakfast is gluten free, low carb, and packed with protein, making it a perfect grab-and-go meal. Our recipe features turkey sausage for a savory depth of flavor with less fat, while fresh tomatoes and…

The post Sausage, Egg, and Cheese Muffins – Easy Breakfast Recipe appeared first on A Well Seasoned Kitchen.

Start your day off right with these delightful Sausage, Egg, and Cheese Muffins with Spinach and Tomatoes. This light yet satisfying breakfast is gluten free, low carb, and packed with protein, making it a perfect grab-and-go meal. Our recipe features turkey sausage for a savory depth of flavor with less fat, while fresh tomatoes and basil add a burst of freshness, and fresh spinach adds earthiness. Whether you’re a busy morning person or simply looking for a delicious make-ahead breakfast, these muffins are the perfect solution!

Overhead view of Sausage, Egg and Cheese Muffins in muffin pan, with 3 muffins sitting on top

Sausage, Egg, and Cheese Muffins for Breakfast

I love a good breakfast, but who has time to whip up something delicious every day? That’s why I created these easy breakfast muffins. They’re a total game-changer for busy mornings. And, they’re a healthy breakfast option, too! I used to make them in ramekins for guests but then realized the convenience of baking them in muffin tins for easier storage and reheating for everyday use.

Why You’ll Love Our Sausage, Egg, and Cheese Muffins

Here’s why I love these savory muffins and am sharing the recipe with you:

  • Make ahead meal prep. Prepare a batch of muffins in advance and store them in the refrigerator or freezer for a quick grab-and-go breakfast.
  • Healthy and nutritious. Packed with protein, vitamins, and minerals, these low carb, gluten free muffins are a healthy way to start your day!
  • Flavorful and satisfying. The combination of savory sausage, fluffy eggs, melted cheese, and fresh vegetables creates a fresh, earthy, delicious and satisfying taste. 
  • Light yet filling. These muffins are a protein-packed breakfast option without the heaviness of many traditional morning meals.
  • Flexible recipe. Customize your homemade muffins by adding or subtracting ingredients to suit your preferences and dietary needs.
Nine Sausage, Egg and Cheese Muffins in muffin pan

Ingredients You’ll Need for This Sausage Breakfast Muffins Recipe

Here’s all you need to create these breakfast egg muffins (preparation details and quantities are included in the recipe card below). All these ingredients should be available at your local grocery store:

  • Red or Yukon gold potatoes – for this recipe, the potatoes are cooked in advance, so leftovers work well!
  • Fresh tomatoes – any kind will work; I like to use cherry tomatoes for their rich flavor and bright color
  • Fresh baby spinach
  • Pre-cooked breakfast turkey sausage links or patties – can also use cooked turkey sausage crumbles
  • Green onions
  • Sharp Cheddar cheese
  • Fresh basil – can also use dried
  • Egg whites – using only whites makes the muffins healthier. However, they are also a pale white inside and on the sides. For more color, add in a yolk or two.
  • Dijon mustard
  • Kosher or sea salt
  • Fresh ground black pepper
Overhead of seven Sausage, Egg and Cheese Muffins on a white plate

How to Make Sausage, Egg, and Cheese Muffins

Here’s all you have to do to create this easy recipe:

  1. Prep oven and muffin pan.
    Preheat the oven to 350 degrees. Generously spray 12 muffin cups with nonstick cooking spray.
  2. Prep ingredients.
    Chop the cooked potatoes, tomatoes, spinach, turkey sausage, green onions, and basil. Shred the cheese.
  3. Fill muffin cups.
    Divide the following ingredients evenly between the muffin cups, in this order:
    • Potatoes
    • Tomatoes
    • Spinach
    • Turkey sausage
    • Green onions
    • Cheese
    • Basil
  4. Add egg, mustard, salt and pepper.
    In a small medium bowl, whisk together the egg whites, Dijon mustard, salt, and pepper. Pour egg mixture over the other ingredients in each muffin cup; they will be around 3/4 to 7/8 full.
  5. Bake; cool.
    Bake for 20 minutes, or until set and puffy. They should be firm and not jiggly when the pan is moved. To test, gently press one finger in the middle of the top of a muffin or two; it should feel firm. Remove from oven and let muffins sit in the tins for around 3 minutes. They will have puffed up in the oven and then will collapse after cooling (just like a soufflé). Using a small fork or spoon, gently remove muffins from tins and serve. 

Tips for Baking Perfect Savory Muffins

Here are my tips for ensuring your sausage egg muffin cups come out perfectly:

  • Don’t overbeat the egg whites. Whisk just until the whites, mustard, salt and pepper are combined. Otherwise when baked, they can rise too far and leak out of the tins.
  • Remove the seeds and pulp from the tomatoes. These add water and a bit of chewiness, neither of which you want in this recipe. 
  • Don’t use packaged shredded Cheddar cheese – grate it yourself. The stuff they add to pre-shredded cheese to keep it from caking also can keep it from melting properly. And, the flavor will be less than freshly grated cheese.
  • Don’t undercook the muffins. If you remove the muffins from the oven too early, they will be runny. 
One cut open Sausage, Egg and Cheese Muffin sitting next to another muffin

Customize Your Sausage, Egg, and Cheese Muffins – Variations and Additions

While Robert and I love this healthy breakfast recipe as is, it is very flexible and can be modified to suit your tasted and/or dietary needs. Here are a few ideas:

Variations: 

  • Use chopped cooked turkey bacon instead of turkey sausage
  • Instead of turkey sausage, use cooked pork sausage or Italian sausage
  • Use other kinds of cheese – Monterey Jack, Colby Jack, Pepper Jack, etc.
  • Substitute chopped red bell peppers instead of tomatoes

Additions:

  • Add 2 tablespoons sour cream or crème fraiche to the egg mixture
  • Add 1/4 chopped black olives (1 teaspoon per muffin tin)

For a more elegant presentation, make the muffins in small ramekins. You will probably end up with around 9 or 10 muffins instead of 12. You an also place cooked muffins into decorative cupcake liners to serve.

Meal Prep (Make Ahead)

Muffins can be baked, cooled completely, place in an airtight container, and refrigerated for up to 4 days. They can also be frozen for up to 2 months. To freeze, place in the freezer in a single layer and not touching. This can be done either on a large cookie sheet and then, once frozen, muffins can be moved to freezer-safe baggie(s). Alternatively, divide muffins between two (gallon-size) freezer-safe baggies and lay flat, in a single layer, in the freezer. 

How to Reheat 

Reheat in a 375-degree oven (toaster oven works well) for 12 to 15 minutes or until warmed through. Can also be microwaved, but watch carefully as they can become overcooked.

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Overhead view of Sausage, Egg and Cheese Muffins in muffin pan, with 3 muffins sitting on top

Sausage, Egg, and Cheese Muffins

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Start your day off right with these delightful Sausage, Egg, and Cheese Muffins with Spinach and Tomatoes. This light yet satisfying breakfast is gluten free, low carb, and packed with protein, making it a perfect grab-and-go meal. Our recipe features turkey sausage for a savory depth of flavor with less fat, while fresh tomatoes and basil add a burst of freshness, and fresh spinach adds earthiness. Whether you’re a busy morning person or simply looking for a delicious make-ahead breakfast, these muffins are the perfect solution!

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins, serves 6
  • Diet: Gluten Free

Ingredients

  • 6 ounces red or Yukon gold potatoes, cooked and chopped (skin on or off)
  • 1/2 cup chopped tomatoes, seeds and pulp removed (around 6 ounces of cherry tomatoes)
  • 2/3 cup chopped fresh baby spinach
  • 4 pre-cooked breakfast turkey sausage links or patties, chopped
  • 3 to 4 large green onions, chopped (white, light green, and part of the dark green portion)
  • 3/4 cup shredded sharp Cheddar cheese
  • 1/3 cup chopped fresh basil
  • 1 3/4 cups egg whites
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher or sea salt
  • Fresh ground black pepper

Instructions

  1. Preheat the oven to 350 degrees. Generusly spray 12 muffin cups with nonstick cooking spray.
  2. Divide the following ingredients evenly between the muffin cups, in this order:
    • Potatoes
    • Tomatoes
    • Spinach
    • Turkey sausage
    • Green onions
    • Cheese
    • Basil
  3. In a small medium bowl, whisk together the egg whites, Dijon mustard, salt, and pepper. Pour over the other ingredients in each muffin cup; they will be around 3/4 to 7/8 full.
  4. Bake for 20 minutes, or until set and puffy. They should be firm and not jiggly when the pan is moved. To test, gently press one finger in the middle of the top of a muffin or two; it should feel firm.
  5. Remove from oven and let muffins sit in the tins for around 3 minutes. They will have puffed up in the oven and then will collapse after cooling (just like a soufflé). Using a small fork or spoon, gently remove muffins from tins and serve.

Notes

Make ahead: Muffins can be baked, cooled completely, covered, and refrigerated for up to 4 days or frozen for up to 2 months. Reheat in a 375 degree oven (toaster oven works well) for 12 to 15 minutes or until heated through. Can also be microwaved, but watch carefully as they can become overcooked.

  • Author: Lee CLayton Roper
  • Category: Meal prep
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Sausage, Egg, and Cheese Muffins – Easy Breakfast Recipe appeared first on A Well Seasoned Kitchen.

Easy Pork Chops with Mushrooms Sautéed in Bourbon

Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy…

The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.

Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!

Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

Elevate Your Pork Chop Game with This Irresistible Recipe

While sifting through Mom’s recipe files one afternoon, I stumbled upon a fabulous mushroom sauce – a delightful blend of sautéed mushrooms with garlic, butter, and a splash of Jack Daniels (her go-to winter drink), finished with crispy bacon, Worcestershire sauce, parsley, and thyme. The rich, earthy notes of these bourbon-soaked mushrooms seemed like the perfect complement to grilled tender pork chops – and I wasn’t wrong!

Why This Easy Pork Chop Recipe Works

  • Classic pairing. Mushrooms and pork are an ideal combination, offering a balanced blend of savory flavors and textures.
  • Bold flavor. When infused with the caramelized notes of bourbon, the sauteed mushrooms take on a depth of flavor that elevates the entire dish to new heights.
  • Quick cooking. Boneless pork chops cook faster and tend to be leaner, making them a convenient, healthier choice for a speedy dinner.
  • Versatile. These pork chops can be cooked on a grill, in sous vide, or pan-seared to perfection (directions for all 3 methods included!). And, you can substitute apple juice or apple cider for the bourbon for a non-alcohol version.
  • No cream or canned soup. Unlike many pork and mushroom recipes that rely on cream or canned soup, Mom’s sauce is cleaner, fresher, and brimming with rich mushroom flavor.
  • Quick and easy. With just one pan for the sauce and no marinating required, this dish is quick and easy to prepare with pantry ingredients. Even the pork chop seasoning calls for only 4 ingredients!

Ingredients Needed for This Pork Chops With Mushrooms Recipe

Here’s all you need to create this impressive and easy pork chop recipe (details, including quantities, are provided in the recipe card below): 

Mushroom Bourbon Sauce

  • Butter
  • Bacon
  • Garlic
  • Button or cremini (baby bella) mushrooms 
  • Bourbon (preferably Jack Daniels) 
  • Chicken broth or chicken stock 
  • Worcestershire sauce 
  • Fresh parsley 
  • Fresh thyme leaves 
  • Kosher or sea salt
  • Fresh ground black pepper

Grilled Pork Chops

  • Boneless pork loin chops 
  • Extra virgin olive oil
  • Garlic powder
  • Onion powder
  • Paprika
  • Dried parsley
  • Vegetable, canola, or other high smoke point oil
Close up of pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

How to Make Grilled Pork Chops with Mushrooms

Here’s a step-by-step description of how to make mom’s mushroom bourbon sauce and then how to grill the pork chops:

Mushroom Bourbon Sauce

  1. Cook bacon.
    In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out). 
  2. Sauté garlic and mushrooms; add bourbon.
    Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes). 
  3. Add remaining ingredients.
    Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy (see photo below) – around 3 to 4 minutes. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).
Overhead of mushroom sauce in saute pan, showing what the gravy portion should look like

 Grilled Boneless Pork Chops

  1. Prep grill.
    Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on high. When hot, bank the coals to one side of the grill or turn off one burner on a gas grill. 
  2. Season chops. 
    Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper. 
  3. Grill chops on one side.
    Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared. 
  4. Flip chops and finish cooking.
    Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees. 
  5. Rest; serve.
    Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Variations: How to Sear Pork Chops on the Stove Top or Cook in a Sous Vide

Here are two alternative methods for easily cooking boneless pork chops – one on the stove top, the other in a sous vide:

A. How to Sear Pork Chops

  1. Season chops.
    Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper. 
  2. Heat skillet.
    Place a large, heavy-bottom skillet, preferably cast iron, over medium-high heat. Add vegetable canola, or other high smoke point oil to the pan (enough to coat the bottom) and heat until hot and shimmering but not smoking
  3. Sear chops on one side.
    Place the chops in one layer and not touching in the hot pan. Cook, without moving, for about 3 to 4 minutes or until a golden brown crust forms on the bottom.  
  4. Flip chops and finish cooking.
    Turn chops over and sear the other side for 3 minutes. Check the internal temperature with an instant-read thermometer inserted in the thickest portion. If it reaches 145 degrees, the chops are done. If not, reduce heat to medium and continue cooking for another 1 to 2 minutes.
  5. Rest; serve.
    Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

B. How to Sous Vide Pork Chops

I have an entire post devoted to Mastering the Art of Sous Vide Boneless Pork Chops. Follow those directions, using the seasoning recommended in this post.

Pork Chop Cooking Tips

Here are my tips for ensuring your chops come out perfectly tender and moist:

  1. Choose thicker chops. Boneless pork loin chops can dry out quickly, so select thicker ones (around 1 to 1 1/2 inches) to help retain moisture during cooking.
  2. Bring meat to room temperature. Let the chops sit at room temperature for 20 to 30 minutes before cooking. This ensures even cooking and helps prevent the exterior from overcooking before the interior is done.
  3. Pat dry. Pat the chops dry with paper towel before seasoning to ensure a nice crust.
  4. Season generously. Since boneless chops have less fat and can be leaner, be sure to season them well with salt, pepper, and other spices. 
  5. Monitor doneness closely. Boneless pork loin chops can overcook quickly! Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat. Remove from heat when it reached 145 degrees.
  6. Rest chops before serving. Let the cooked chops rest off heat for 10 minutes to allow the juices to redistribute, resulting in a more tender and juicy meat.

Variations in Seasoning the Pork Chops

While I love this recipe as is, it is also very flexible and you can modify the pork chop seasoning to fit your tastes. You can spice it up a bit and use my Spicy Pork Chop Rub. I’ve also made this recipe using prepared meat spice rubs, including Wash Park Garlic Pepper Seasoning from Savory Spice.

Side Dishes For Pork Chops With Mushrooms

Here are few suggested sides to serve with these quick pork chops:

Make Ahead and Storage Instructions

You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stovetop over medium-low heat before serving. I don’t recommend making the chops ahead.

Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

Pork Chops With Mushrooms Recipe FAQs

How do you keep boneless pork chops from drying out on the grill?

To prevent grilled chops from drying out: 1) Use a thicker cut, about 1 to 1 1/2 inches. 2) Per my directions above, sear both sides of the pork chops over high heat for 2 to 3 minutes, then move them to indirect/low heat to finish cooking. 3) Monitor doneness closely. Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat and remove from heat when it reaches 145 degrees.

Can I use bone-in pork chops for this recipe?

Yes you can use bone-in chops, just keep in mind the cooking time will be longer.

Why use bourbon in cooking?

Bourbon adds a rich, caramelized flavor, enhancing the depth of savory ingredients like mushrooms. The alcohol also helps release the flavors of other ingredients, intensifying the overall taste of the dish. As it cooks, the alcohol evaporates, leaving behind the warm, smoky notes that make the dish unique.

Can I make this recipe without alcohol?  

Yes, you can substitute the bourbon with an equal amount of apple cider, apple juice, or more chicken broth. While the flavor will differ, these alternatives still add a pleasant depth to the dish.

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Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

Pork Chops With Mushrooms Sautéed in Bourbon

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Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in under 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!

  • Prep Time: 10 minutes
  • Pork Resting Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Ingredients

See Note below for gluten free.

Mushroom Bourbon Sauce

  • 4 tablespoons butter
  • 2 slices bacon
  • 1 teaspoon chopped garlic
  • 1/2 pound button or cremini (Baby Bella) mushrooms, sliced
  • 1/2 cup bourbon (preferably Jack Daniels)
  • 1/2 cup chicken broth
  • 6 tablespoons Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh thyme leaves
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Grilled Pork Chops

  • 4 (1-inch thick) boneless pork loin chops
  • Extra virgin olive oil
  • Garlic powder
  • Onion powder
  • Paprika
  • Dried parsley
  • Vegetable, canola, or other high smoke point oil (for the grill)

Instructions

Mushroom Bourbon Sauce

  1. In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out).
  2. Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft.
  3. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes).
  4. Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy – around 3 to 4 minutes.
  5. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).

Grilled Boneless Pork Chops

  1. When grill is hot, bank the coals to one side of the grill or turn off one burner on a gas grill.
  2. Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it. Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
  3. Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared.
  4. Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees.
  5. Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Notes

Gluten free: Use Gluten-free Worcestershire sauce and chicken broth.

Make ahead: You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stove top over medium-low heat before serving. I don’t recommend making the chops ahead.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: quick and easy
  • Method: Grill and Saute
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: This recipe was originally published on this site in 2016, then significantly updated in 2024.

The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.