Category: Pot Luck

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.

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.

How to Make Peach Sauce (Easy Homemade Recipe!)

When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of…

The post How to Make Peach Sauce (Easy Homemade Recipe!) appeared first on A Well Seasoned Kitchen.

When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!

Glass jar holding Peach Sauce, with a bowl of peaches and flowers in the background

Peachy Perfection: A Colorado Summer Staple

Every summer, Coloradans eagerly anticipate the arrival of Palisade peaches. These tender, flavor-packed, and juicy peaches are a true testament to Colorado’s agricultural prowess. While they start appearing in grocery stores and farmers’ markets as early as late June, I prefer to wait until late July or August for the peak of the season. By the end of August, my kitchen is overflowing with the fragrant bounty of these delectable peaches!

The Quest for the Perfect Fresh Peach Sauce Recipe

Last summer during peach season, I embarked on a mission to create a homemade peach sauce that would be the perfect topping for my Aunt Dee-Dee’s legendary cheesecake. The goal was to develop a sauce that wasn’t overly complicated or sweet and allowed the natural flavor of the peaches to shine through. After experimenting with various ingredients and methods, I’ve finally arrived at a peach sauce that I’m confident is worthy of sharing.

Why This Recipe Works:

  • Simplicity. This recipe requires minimal effort and only a handful of basic ingredients.
  • Fresh, deep peach flavor. The peaches take center stage, while the other ingredients enhance their natural sweetness and complexity. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity (see next bullet!). 
  • Unique twist. The addition of peach-infused (or plain) white balsamic vinegar adds a surprising depth of flavor that elevates the overall taste.
  • Versatility. The sauce can complement both sweet and savory dishes. In addition to Aunt-Dee Dee’s Cheesecake, you can drizzle it over French toast, pancakes or waffles for a heavenly breakfast, or serve it alongside grilled meats for a mouthwatering twist. I also like to stir it into plain yogurt for a delicious snack!
Close up of a glass jar holding Peach Sauce

Delicious Peach Sauce Recipe Ingredients

To create this divine homemade peach sauce, you’ll need just a few ingredients (quantities and other details are provided in the recipe card below):

  • Fresh ripe, yellow peaches – the key to a truly exceptional peach sauce lies in using fresh, ripe, in-season peaches. I buy my peaches hard, then let them ripen on the kitchen counter until fragrant and soft to the touch. I find this approach results in sweet peaches that are full of flavor and not bruised.
  • Granulated sugar – sugar balances the fruit’s acidity, intensifies its sweetness, and creates a more balanced and flavorful sauce
  • Navel orange – orange juice contributes a sweeter, citrusy flavor that complements the natural sweetness of the peaches. Also including zest creates a more layered and complex flavor profile.
  • Lemon – lemon juice adds a bright, tart tanginess that balances the peach’s sweetness. Lemon zest provides brightness and depth to the sauce.
  • Coarse kosher or sea salt – amps up the flavor even more!
  • Cornstarch – a small amount of cornstarch thickens the sauce slightly.
  • An optional (but recommended) ingredient is Peach White Balsamic Vinegar. Its acidity enhances all the other flavors in the sauce, along with a bit of sweetness that prevents the sauce from becoming too tangy. You can substitute plain white balsamic vinegar if you can’t find peach-infused.
overhead view of the ingredients in Peach Sauce
(Not pictured: optional Peach White Balsamic Vinegar)

How to Make Peach Sauce 

Making delicious homemade peach sauce is a straightforward process that yields amazing results. Here’s all you have to do:

  1. Prep the peaches.
    Cut an X on the bottom of each peach, then, one at a time, drop them in boiling water for 45-60 seconds. Cool to the touch, then pull off skins. Cut in half, twist halves to pull apart, then slice and chop into small pieces (around 1/4 to 1/2-inch). Chopped peaches in a saucepan, showing how large to chop the peaches
  2. Cook sauce.
    In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes, stirring occasionally. Peach sauce cooking, showing what simmer should look like
  3. Add salt and cornstarch.
    Stir in salt and cornstarch mixed with water; cook just until it thickens, around 3 to 4 minutes.
  4. Add vinegar, cool, and refrigerate.
    Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.
Close up of a glass jar holding Peach Sauce, with a bowl of peaches and a peach, orange, and lemon in the background

Variations and Substitutions

While the basic peach sauce recipe is delicious as is, there are ways in which you can modify it to suit your tastes and/or dietary restrictions. Here are a few ideas:

  • After adding the vinegar, stir in 1/3 cup chopped toasted chopped nuts – almonds, pecans, walnuts, or pistachios
  • Stir in a splash of brandy, bourbon, or dark rum in place of the vinegar.
  • Use brown sugar instead of granulated sugar, for a darker color and more complex flavor profile.
  • Add ground cinnamon (around 1/2 teaspoon) when cooking the peaches.
  • Add 1/4 teaspoon vanilla or almond extract when cooking the peaches.
  • Add 1/2 to 1 teaspoon chopped jalapeno peppers when cooking the peaches (this version works best with cooked meats).

Serving Suggestions for Homemade Peach Sauce

There are seemingly endless ways to use this amazing sauce! Here are a few suggestions:

  • Breakfast options – spoon over French toast, our Blueberry Buttermilk Pancakes, or waffles. Alternatively, stir into plain or vanilla yogurt and top with berries and granola.
  • Dinner options – Serve alongside grilled or roasted pork, chicken or fish.
  • Dessert options – Spoon over Aunt Dee Dee’s Cheesecake, our Mini Lemon Cakes, vanilla ice cream, pound cake slices, or shortcake. You could also make a yogurt parfait, layering yogurt, peach sauce, and granola in a wine glass.

Storing Peach Sauce

Once the peach sauce has cooled, transfer it to an airtight container and store it in the refrigerator. It will last for 5 days. Can also be frozen for up to 3 months.

Closer view of a glass jar holding Peach Sauce, with a bowl of peaches and flowers in the background

Frequently Asked Questions about Peach Sauce

Do I need to peel the fresh peaches?

While you don’t necessarily need to peel the peaches, I prefer the smoother texture of the sauce without the peel included.

Can I use frozen peaches to make peach sauce?

Yes, you can use frozen peaches to make peach sauce. Simply thaw the peaches before using them, and proceed with the recipe as directed. The frozen peaches may result in a slightly thinner sauce, so you may need to add a bit more cornstarch.

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches to make peach sauce, though the flavor and texture may not be as vibrant as with fresh peaches. Make sure to drain them well before using.

Can I use white peaches in peach sauce?

You can, but the resulting sauce will be paler in color and slightly sweeter with a milder flavor.

Can I use peach sauce as a substitute for other fruit sauces?

Absolutely! Peach sauce can be used as a substitute for apricot, mango, strawberry, blueberry, or even cranberry sauce. 

Other Divine Recipes Featuring Peaches

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Closer view of a glass jar holding Peach Sauce, with a bowl of peaches and flowers in the background

How to Make Peach Sauce (Easy Homemade Recipe!)

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When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!

  • Prep Time: 10 minutes
  • Cooling Time: 120 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 2 1/2 cups
  • Diet: Gluten Free

Ingredients

  • 1 1/2 pounds fresh ripe peaches (around 4 large), peeled, pitted and chopped
  • 1 cup granulated sugar, or more to taste
  • 1/3 cup water
  • Zest and juice from 1 large navel orange
  • Zest and juice from 1 large lemon
  • Pinch or 2 of kosher salt
  • 1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water (looks like milk)
  • 1 teaspoon Peach White Balsamic Vinegar – can substitute plain white balsamic vinegar (or omit)

Instructions

  1. In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes.
  2. Stir in salt and cornstarch mixture; cook just until it thickens, around 3 to 4 minutes.
  3. Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.
  4. Serve at room temperature.

Notes

Make ahead: Sauce will last up to 5 days in the refrigerator. It can also be frozen for up to 2 months.

Serving suggestions: Serve spooned over grilled or roasted pork, chicken, fish, Aunt Dee-Dee’s Cheesecake, Lemon Mini Cakes, ice cream, shortcake, pound cake, French toast, waffles, or Blueberry Buttermilk Pancakes. Can also be stirred into plain or vanilla yogurt (I prefer Greek).

  • Author: Lee Clayton Roper
  • Category: Sauces
  • Method: Stovetop
  • 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 How to Make Peach Sauce (Easy Homemade Recipe!) appeared first on A Well Seasoned Kitchen.

Slow Cooker Pulled Beef Recipe – for Sandwiches

Imagine this: fluffy hamburger buns overflowing with tender, smoky BBQ beef that practically melts in your mouth. Craving satisfied? This dream becomes a reality with our incredibly easy Slow Cooker Pulled Beef Recipe featuring a unique, sweet-and-tangy, smoky BBQ sauce. Let your slow cooker do all the work while you enjoy the mouthwatering aroma filling…

The post Slow Cooker Pulled Beef Recipe – for Sandwiches appeared first on A Well Seasoned Kitchen.

Imagine this: fluffy hamburger buns overflowing with tender, smoky BBQ beef that practically melts in your mouth. Craving satisfied? This dream becomes a reality with our incredibly easy Slow Cooker Pulled Beef Recipe featuring a unique, sweet-and-tangy, smoky BBQ sauce. Let your slow cooker do all the work while you enjoy the mouthwatering aroma filling your kitchen.

white plate holding a BBQ Beef Sandwich and Dorothy's Potato Salad
(Photo by Rick Souders)

Why This Slow Cooker Pulled Beef Sandwich Recipe is a Winner

This recipe, a gift from my excellent cook cousin Barb Keller, is a game-changer for BBQ lovers. Barb’s secret weapon? The slow cooker (or crock pot)! It transforms any cut of beef into juicy, fall-apart perfection, bursting with flavor. The slow cooking coaxes out rich, deep notes that mingle beautifully with the tangy BBQ sauce. Every bite is a symphony of sweet, savory, and smoky deliciousness. 
 
Whether you’re hosting a backyard barbecue, feeding a hungry crowd at a holiday gathering, or simply meal prepping for future lunches, this great recipe has got you covered!

What is Pulled Beef

Pulled beef is a dish made with shredded beef that’s been slow-cooked until it’s incredibly tender and flavorful. It’s typically made with a tougher cut of beef, like chuck roast or brisket, which benefits from the long, slow cooking process. This allows the connective tissue to break down, resulting it incredibly tender meat and easy to shred with forks. 

Ingredients for Slow Cooker Pulled Beef Recipe

To create this amazing slow cooker pulled beef, you’ll need just a handful of key ingredients that work together like magic to produce a dish bursting with flavor and tenderness:

  • Boneless chuck or arm roast – well-marbled meat works best in a slow cooker to deliver a moist and tender result.
  • Kosher salt
  • Fresh ground black pepper
  • Neutral, high-smoke point oil (vegetable, canola, or avocado oil) – for searing the meat before slow cooking.
  • Beef broth (or water)
  • Worcestershire sauce – while an optional ingredient, it adds depth of flavor, and the acid in it helps to break down the muscle fibers in the beef, resulting in a fork-tender texture.
  • 4 cups Oklahoma BBQ Sauce – both sweet and tangy, this is the best BBQ sauce ever! It has just the right amount of spice from three different kinds of ground peppers, and it perfectly complements the pulled beef. 

How to Make Slow Cooker Pulled Beef

Here’s all you have to do to prepare this delicious pulled beef. I recommend starting the day before serving because the total cook time is anywhere from 8 to 16 hours:

  1. Prep roast.
    Rinse meat and pat dry with paper towel. Season all over with salt and pepper.
  2. Sear roast.
    Heat oil in a large skillet (preferably cast iron) over high heat. Sear meat on all sides until nicely browned.
  3. Put all ingredients in slow cooker; cook.
    Place the roast in the bottom of a slow cooker and add beef broth and Worcestershire sauce. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours. 
  4. Drain, shred.
    Take the roast out of the cooker and drain, reserving about 1/2 cup of the cooking liquid. Shred the meat with two forks.
  5. Cook shredded meat with sauce.
    Return shredded beef to slow cooker. Stir in 2 cups of barbeque sauce and reserved liquid. Cover and cook on low for 4 to 6 hours. 
  6. Adjust seasoning.
    Taste and stir in more sauce if desired. 

Tips for Achieving Tender and Flavorful Pulled Beef

Achieving tender and flavorful pulled beef requires attention to detail and a few key tips to ensure the best results:

  • Select the right cut of beef. Opt for a well-marbled cut like chuck roast, as the intramuscular fat will melt during cooking, keeping the meat moist and tender. 
  • Don’t skip the searing step. This caramelization not only adds flavor but also helps to lock in the meat’s natural juices. 
  • Be patient. Low and slow is the key to tender pulled beef. Resist the urge to rush the cooking time, as this can result in tough, chewy meat.
  • Pick the right BBQ sauce. If you opt for another homemade barbecue sauce (or purchased) instead of our recipe, choose a high-quality, tangy sauce that complements the richness of the beef and enhances its savory notes. Try to find one that has a touch of sweetness, too, to balance out the flavors.

Serving Suggestions and Side Dishes

My favorite way to serve this recipe is as BBQ beef sandwiches. Brioche buns, pretzel buns, or even ciabatta rolls are excellent choices that are sturdy enough to hold the meat. Whatever kind of bun you use, brush the insides with butter and lightly toast before filling. 
 
Here are some recommended side dishes that pair perfectly with these BBQ Beef Sandwiches for a delicious meal:

For a large gathering, add our Turkey Sloppy Joes as a second sandwich option for non-beef eaters.

Variations and Substitutions for Slow Cooker Pulled Beef Recipe

While I think these BBQ Beef Sandwiches made with pulled beef are amazing as is, here are a few ways you can modify this recipe to make it your own:

  • Use beef brisket instead of chuck roast.
  • Go even further and use shredded pork shoulder, pork roast or pork butt for a BBQ pork sandwich!
  • Substitute apple cider vinegar for the Worcestershire sauce.
  • Simply use water to slow cook the beef instead of beef broth.
  • Use your own homemade BBQ Sauce or purchased.

And, here’s another way to serve this pulled beef: as a quesadilla. Sprinkle shredded gouda or pepper jack cheese inside a large flour tortilla. Fill with pulled beef. Top with more cheese, then a second tortilla. Place in a hot, large skillet sprayed with cooking spray and cook on one side until browned and cheese is melting. Flip over and cook until the cheese is fully melted and the second side is browned. 

Storing and Reheating Leftover Pulled Beef

If you make this pulled beef recipe ahead of time or have leftovers, allow it to cool to room temperature then place in an airtight container and refrigerate, It will last for up to 4 days. 
 
To reheat, place pulled beef in a saucepan with a splash of beef broth or water. Cover and heat over low heat, stirring occasionally, until the beef is warmed through. Alternatively, reheat the pulled beef in the microwave, using short intervals and stirring in between to ensure even heating. 

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BBQ Beef Sandwiches

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Imagine this: fluffy hamburger buns overflowing with tender, smoky BBQ beef that practically melts in your mouth. Craving satisfied? This dream becomes a reality with our incredibly easy Slow Cooker Pulled Beef Recipe featuring a unique, sweet-and-tangy BBQ sauce. Let your slow cooker do all the work while you enjoy the mouthwatering aroma filling your kitchen.

  • Prep Time: 5 minutes
  • Cook Time: 720 minutes
  • Total Time: 12 hours 5 minutes
  • Yield: 8 to 10 servings

Ingredients

  • 4 pounds chuck or arm roast – can also use brisket
  • Kosher salt
  • Fresh ground black pepper
  • 2 tablespoons neutral, high smoke point oil
  • 2 cups beef broth – can use water instead
  • 1 tablespoon Worcestershire sauce – can also use apple cider vinegar
  • 4 cups Oklahoma BBQ Sauce, divided use
  • 10 hamburger buns
  • 1/4 cup melted butter

Instructions

  1. Rinse meat under cold running water and pat dry with paper towel. Season all over with salt and pepper.
  2. Heat oil in a large skillet (preferably cast iron) over high heat. Sear meat on all sides until nicely browned.
  3. Place the roast in the bottom of a slow cooker and add beef broth and Worcestershire sauce. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
  4. Take the roast out of the cooker and drain, reserving about 1/2 cup of the cooking liquid.
  5. Shred the meat with two forks; return to slow cooker. Stir in 2 cups of barbeque sauce and reserved liquid. Cover and cook on low for 4 to 6 hours.
  6. Taste and stir in more sauce if desired.
  7. Brush the insides of the hamburger buns with butter and lightly toast. Pile BBQ beef on the bottom bun and then add top bun, serving the remaining BBQ sauce on the side. 

Notes

Make ahead: Pulled beef can be fully prepared up to 4 days ahead, placed in an airtight container, and refrigerated. Can also prepare through slow-cooking beef up to 24 hours ahead. Cool, place in an airtight container, and refrigerate (also refrigerate the reserved cooking liquid). Place beef, reserved liquid, and 2 cups BBQ sauce in the slow cooker, cover, and cook on low for 4 to 6 hours.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: main dish, BBQ, slow cooker, easy entertaining
  • Method: slow 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!

Note: this recipe was originally posted in June 2011 and then significantly updated with more information in June 2024.

The post Slow Cooker Pulled Beef Recipe – for Sandwiches appeared first on A Well Seasoned Kitchen.

Curry Chicken Salad Recipe with Pasta

Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family…

The post Curry Chicken Salad Recipe with Pasta appeared first on A Well Seasoned Kitchen.

Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!

bowl lined with spinach leaves holding Curry Chicken Pasta Salad with a small bowl of almonds to the side, and a stack of plates in the background

Why This Curry Chicken Salad Recipe Works

This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.
 
Here’s what sets this recipe apart and why it’s a personal favorite:

  • Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
  • Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
  • Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
  • Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
  • Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.  
CLose up of white bowl, lined with spinach leaved and filled with Curry Chicken Pasta Salad

Ingredients for Curry Chicken Salad with Pasta

Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:

Curry Dressing

  • Mayonnaise
  • Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
  • Curry powder – Madras is my personal preference
  • Tumeric
  • Ground cinnamon
  • Cayenne pepper – for just a bit of heat!
  • Mango chutney – often sold under the brand Major Grey’s
7 ingredients for Curry Dressing in Curry Chicken Pasta Salad

Chicken Pasta Salad

  • Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
  • Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or quickly sauté some boneless chicken breasts
  • Raisins
  • Green onions
  • Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
  • Green apple – Granny Smith is my recommendation.
  • Kosher salt
  • Ground black pepper
  • Toasted slivered almonds
Curry Chicken Salad with Pasta ingredients in a large bowl

Step-by-Step Instructions for Making Curry Chicken Salad with Pasta

Here’s all you have to do to create this easy recipe. No special equipment required!

Curry Dressing

  1. Combine mayo and sour cream.
    In a medium bowl, whisk together mayonnaise and sour cream (and/or yogurt).  whisking mayo, sour cream, and yogurt for curry dressing in a blue bowl
  2. Add spices.
    Whisk in curry powder, turmeric, cinnamon, and cayenne pepper. Adding curry dressing spices to mayo-cream-yogurt base
  3. Add chutney.
    Cut up any large pieces of mango in the chutney and add to the mayonnaise mixture. Mix well. whisking mango chutney into curry dressing
  4. Refrigerate.
    Cover and refrigerate while you prepare the salad. fully mixed curry dressing in a blue bowl with a whisk

Chicken Pasta Salad

  1. Cook pasta; drain, and pat dry.
    Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
  2. Toss together salad ingredients.
    In a large bowl, toss together cooled pasta, shredded chicken, raisins, chopped green onion, celery, and apple (I like to use my hands). Curry Chicken Salad with Pasta ingredients in a large bowl
  3. Add dressing.
    Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it). tossed Curry Chicken Salad with Pasta in a large bowl
  4. Refrigerate.
    Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.
  5. Add almonds; adjust seasonings.
    Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.

Substitutions and Variations

I love this recipe just the way mom always made it, but it is very versatile so feel free to modify it to suit your tastes or the ingredients you have on hand. Here are a few ideas:

  • Use roasted peanuts or cashews instead of almonds
  • Substitute chopped red onion for the green onion
  • Substitute golden raisins for regular
  • Add chopped bacon
  • Add chopped fresh tomato
  • Add chopped jalapeno pepper
bowl lined with spinach leaves holding Curry Chicken Pasta Salad with salt, pepper, and a small bowl of almonds

Serving and Side Dish Suggestions

My favorite way to serve this colorful salad is to line the outer edge of a serving bowl or platter with lettuce or spinach leaves, then spoon the salad into the bowl or onto the platter.
 
Here are a few other ideas for serving:

  • In hulled-out large tomato halves
  • Create a chicken salad sandwich by placing the salad between two pieces of lightly toasted whole-wheat bread
  • As a lettuce wrap (inside large boston or romaine lettuce leaves)
  • Stuffed inside a pita half
  • In individual lettuce-lined bowls

In terms of sides, this salad is fairly rich and filling, so I usually just serve it with one of these chilled soups alongside: 

Make Ahead and Storage for Curry Chicken Salad

Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation. 
 
I don’t recommend freezing this dish as it will diminish the flavor and have a funky consistency.

Other Portable Main Dish Salads to Try

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bowl lined with spinach leaves holding Curry Chicken Pasta Salad with salt, pepper, and a small bowl of almonds

Curried Chicken Pasta Salad

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Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!

  • Prep Time: 15 minutes
  • Refrigeration Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 6 to 8 servings

Ingredients

Curry Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or nonfat Greek yogurt (or a mix)
  • 1 tablespoon curry powder, or more to taste
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • Pinch cayenne pepper
  • 1/3 cup mango chutney – see Note below

Chicken Pasta Salad

  • 4 ounces short pasta (orecchiette, farfalle or small shells will work)
  • 2 cups chopped or shredded cooked chicken (around 1 1/4 pounds)
  • 1/2 cup raisins
  • 1/2 cup chopped green onions (white, light green and some dark green part)
  • 1/2 cup chopped celery (including leaves)
  • 1/2 cup (heaping) chopped green apple – around 1/2 large apple
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 1/4 cup toasted slivered almonds

Instructions

Curry Dressing

  1. In a medium mixing bowl, whisk together mayonnaise and sour cream (or yogurt). Whisk in curry powder, turmeric, cinnamon and cayenne pepper.
  2. Cut up any large pieces of mango in the chutney and whisk in.
  3. Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

  1. Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
  2. In a large mixing bowl, toss together cooled pasta, chicken, raisins, scallions, celery, and apple (I like to use my hands).
  3. Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
  4. Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
  5. Line the outer edge of a serving bowl or platter with lettuce or spinach leaves. Spoon salad into bowl or onto platter and serve.

Notes

Note on mango chutney: A widely available brand is “Major Grey’s Chutney”

Make ahead: Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

  • Author: Lee Clayton Roper
  • Category: main dish salads, make ahead
  • Method: Refrigerate
  • 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 posted in July of 2013 and substantially updated in June of 2024 with more information and photos.

FAQs about Curry Chicken Salad

Can I use a different type of pasta for this recipe?

Absolutely! Feel free to experiment with different pasta shapes like farfalle or shells to add variety to the dish.

Can I make this salad ahead of time for a party or gathering?

Yes, this salad tastes better when the flavors have had time to meld together, making it an ideal make-ahead dish for entertaining. While you can make it up to 4 days ahead, I recommend serving it withing 24 hours.

Is there a way to make this salad dairy-free?

Omit the sour cream and use just nonfat Greek yogurt.

The post Curry Chicken Salad Recipe with Pasta appeared first on A Well Seasoned Kitchen.

Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes

Craving comfort food but want something healthy? Turkey Sloppy Joes (aka Joe’s healthier sister Sloppy Janes) are your answer! This recipe delivers everything you love about the original dish – that satisfying combination of sweet and tangy sauce clinging to tender ground meat – in a healthier package. Prepared with an easy homemade sauce, it’s…

The post Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes appeared first on A Well Seasoned Kitchen.

Craving comfort food but want something healthy? Turkey Sloppy Joes (aka Joe’s healthier sister Sloppy Janes) are your answer! This recipe delivers everything you love about the original dish – that satisfying combination of sweet and tangy sauce clinging to tender ground meat – in a healthier package. Prepared with an easy homemade sauce, it’s packed with rich flavor and comes together quickly for busy weeknights or make-ahead meal prep. After several rounds of testing, I finally found the perfect balance of flavors and textures, making these Sloppy Janes not just healthy, but incredibly tasty too!

two turkey sloppy joes on a white platter with toppings and a beer in the background

What Sets This Recipe For Turkey Sloppy Joes Apart

This recipe takes your childhood Sloppy Joe memories and gives them a healthy upgrade! I’ve perfected the balance of sweet and tangy, ensuring moist turkey and rich tomato flavor, all through meticulous testing to find the ideal method and mix of ingredients for maximum deliciousness. So, what makes these Sloppy Janes extra special?

  • Perfectly balanced flavor. Countless rounds of testing went into creating a sauce that’s both sweet and tangy, without being dominated by any single ingredient.
  • Moist ground turkey. Swapping out ground beef for turkey can result in a dry mixture. After testing various levels of ground turkey leanness, as well as different methods of cooking, this recipe ensures your Sloppy Janes are packed with moisture.
  • Just the right tomato flavor. Diced tomatoes and tomato paste deliver a depth of flavor, without the sweetness of tomato sauce or ketchup.
  • Quick and easy. Weeknight dinner win! This recipe comes together fast and in one pan, making it perfect for busy schedules.
  • Meal prep friendly. Sloppy Janes can be made ahead and either refrigerated or frozen. 

Ground Turkey Sloppy Joes Ingredients

labeled ingredients for Turkey Sloppy Joes arranged on a cutting board
Missing: optional red bell pepper.

Here’s what you’ll need to create these delicious, messy-to-eat sandwiches (quantities are in the recipe card below):

Sloppy Joe filling:

  • Ground turkey (90% lean) – I tried this recipe with 85%, 90%, and 99% lean ground turkey, and around 90% was the best in terms of moistness and flavor
  • Yellow onion
  • Large red bell pepper (can also use green pepper), optional – the pepper adds a nice layer of flavor, but tested without was also delicious
  • Kosher salt
  • Garlic cloves
  • Light brown sugar
  • Chili powder
  • Ground cinnamon – a subtle addition that adds depth and balances the sweetness
  • Tomato paste
  • Yellow mustard
  • Worcestershire sauce
  • Fresh or canned diced tomatoes
  • Beer – all of the alcohol will be cooked off when preparing the filling, but if you prefer you can substitute the juice from the canned tomatoes (or water)
  • Red wine vinegar
  • Fresh ground pepper 

To serve:

  • Hamburger buns
  • Melted butter (to brush the buns before toasting)
  • Toppings: Cheddar cheese, red onion, jalapeno pepper, lettuce, dill pickle
one turkey sloppy joe on a white platter with toppings and a beer in the background

How to Make Sloppy Joes with Ground Turkey

And here’s all you have to do to create these crowd-pleasing Sloppy Joes:

  1. Brown turkey.
    In a large skillet over medium-high heat cook brown turkey just until no longer pink. Ground turkey cooking in skillet
  2. Add vegetables.
    Add onion, bell pepper, and garlic; lightly season the mixture with salt and cook, stirring occasionally, until onion is soft, 3 to 4 minutes. 
  3. Add sugar, spices, and tomato paste.
    Stir in sugar, chili powder, cinnamon, then tomato paste. Cook, stirring constantly, for 3 to 4 minutes.
  4. Add mustard, Worcestershire sauce, tomatoes, and beer.
    Stir in mustard, Worcestershire sauce, then diced tomatoes and beer. Bring to a boil, reduce heat, and simmer, stirring occasionally,  for 8 to 10 minutes, or until the mixture thickens. 
  5. Add vinegar, salt, and pepper.
    Add vinegar and season to taste with salt and pepper. Place over low heat to keep warm. ground turkey with sauce cooking in skillet
  6. Toast buns; serve.
    Lightly brush the insides of the hamburger buns with melted butter and toast. Fill with Sloppy Jane mixture and serve with toppings on the side.

Tips for Making the Perfect Turkey Sloppy Joes

To ensure your turkey Sloppy Joes turn out perfect every time, here are some tips to keep in mind:

  • Choose the right ground turkey. Opt for ground turkey that is around 90 to 93% lean. I found this level to deliver the best results in terms of flavor and moistness.
  • Season the turkey and vegetables when sautéing. Add salt draws out the natural flavors of the ingredients, making them taste brighter and more intense.
  • Layer in the ingredients in the order given. Adding the ingredients in a certain order allows the flavors to be gradually incorporated, adding depth and balance to the final mixture.
  • Brush hamburger buns with butter and lightly toast. Who wants a delicious hot filling on a cold bun? And, brushing the inside of the buns with butter before toasting helps them crisp up, adds still more flavor, and keeps the bread moist.

Variations and Additions to Personalize Your Turkey Sloppy Joes

While this Turkey Sloppy Joe recipe is delicious as is, feel free to get creative and make it your own. Here are a few suggestions:

  • Add chopped jalapeno or serrano peppers, or your favorite hot sauce to the turkey mixture.
  • Add more chopped vegetables – carrots, zucchini, or mushrooms can be sautéed along with the onions and peppers.
  • The alcohol in the beer will cook off; you can also use nonalcoholic beer, water, or the tomato juice from the canned diced tomatoes.
two turkey sloppy joes on a white platter with toppings and a beer in the background

Serving Suggestions and Side Dishes

As mentioned above, I like to serve these Turkey Sloppy Joes on toasted hamburger buns with various toppings on the side, including:

  • Sliced Cheddar or American cheese
  • Sliced red onion
  • Sliced jalapeno peppers (seeds removed unless you like spice!)
  • Lettuce leaves
  • Sliced dill pickles

Here are some side dishes that pair well with these Sloppy Janes:

Make Ahead and Storage for Turkey Sloppy Joes

If you are making the Sloppy Jane mixture ahead of time, or have leftovers, let it cool, then place it in an airtight container and refrigerate. It will last for up to 4 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator.
 
To reheat, place the mixture in a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth to loosen the sauce if it has thickened in the refrigerator.

FAQs About Turkey Sloppy Joes

Can I use ground chicken instead of turkey?

Yes you can use ground chicken. Just opt for a mixture that is around 90% lean (or 10% fat).

How to thicken runny Sloppy Joes?

If your sloppy joe mixture is too runny, in a small bowl whisk together 1 tablespoon water and 1/2 teaspoon cornstarch. Add this slurry to the sauce and cook, stirring constantly, until it thickens.

Can I eat Sloppy Joes without bread?

Yes, you can serve the Sloppy Jane mixture atop a baked potato or French fries for a bread-free alternative.

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two turkey sloppy joes on a white platter with toppings and a beer in the background

Turkey Sloppy Joes – a.k.a. Sloppy Janes

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Craving comfort food but want something healthy? Turkey Sloppy Joes (aka Joe’s healthier sister Sloppy Janes) are your answer! This recipe delivers everything you love about the original dish – that satisfying combination of sweet and tangy sauce clinging to tender ground meat – in a healthier package. Prepared with an easy homemade sauce, it’s packed with rich flavor and comes together quickly for busy weeknights or make-ahead meal prep. After several rounds of testing, I finally found the perfect balance of flavors and textures, making these Sloppy Janes not just healthy, but incredibly tasty too!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Sloppy Joe Filling

  • 1 pound ground turkey (90 to 93% lean)
  • 1/2 large yellow onion, chopped
  • 1/2 large red bell pepper (can also use green), optional
  • Kosher salt, to taste
  • 2 garlic cloves, chopped
  • 1 teaspoon packed light brown sugar
  • 1 tablespoon chili powder
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup tomato paste
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 (15 ounce) can diced tomatoes, drained
  • 1/2 cup beer
  • 2 teaspoons red wine vinegar
  • Fresh ground pepper to taste

To Serve

  • 4 hamburger buns
  • 2 tablespoons melted butter
  • Toppings: Cheddar cheese, sliced red onion, sliced jalapeno pepper, lettuce, dill sliced pickle

Instructions

Sloppy Jane Filling

  1. In a large skillet over medium-high heat cook ground turkey until no longer pink.
  2. Add onion, bell pepper, and garlic; lightly season with salt and cook, stirring occasionally, until onion is soft, 3 to 4 minutes.
  3. Stir in sugar, chili powder, cinnamon, then tomato paste. Cook, stirring constantly, for 3 to 4 minutes.
  4. Stir in mustard, Worcestershire sauce, then diced tomatoes and beer. Bring to a boil, reduce heat, and simmer, stirring occasionally,  for 8 to 10 minutes, or until the mixture thickens. Add vinegar and season to taste with salt and pepper. Place over low heat to keep warm.

To Serve

  1. Lightly brush the insides of the hamburger buns with melted butter and toast.
  2. Fill with Sloppy Jane mixture and serve with toppings on the side.

Notes

Make ahead: If you are making the Sloppy Jane mixture ahead of time, or have leftovers, let it cool, then place it in an airtight container and refrigerate. It will last for up to 4 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator.

  • Author: Lee Clayton Roper
  • Category: Main dish
  • Method: Quick and easy
  • 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 Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes appeared first on A Well Seasoned Kitchen.

The Best Lemon Bars – Easy Family Recipe

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes…

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

What is a Lemon Bar?

A lemon bar is a popular cookie consisting of a tart lemon filling layered on top of a buttery shortbread crust. After baking, the dessert is typically cut into small squares or rectangles for serving. Lemon bars are known for their refreshing citrus flavor and are enjoyed as a sweet treat or dessert.

 Why This is the BEST Lemon Bars Recipe

These luscious cookies hold special memories for me. My maternal grandmother, whom we called Nama, always whipped them up whenever we visited her in Tucson (she actually called them Lemon Love Notes!). They were so delicious, that we insisted Mom recreate them for us back home. And the tradition continues! Every time I serve these cookies, they vanish in a flash, with at least one person inevitably asking for the recipe. Here’s what makes this lemon bar recipe stand out:

  • Balanced flavors. I find lemon bar cookies are often too lemony or too sugary. Nama’s recipe achieves just the right balance between sweet and tart, ensuring every bite is just right.
  • More zesty lemon flavor. Adding fresh lemon zest alongside lemon juice infuses the bars with an extra layer of citrusy depth.
  • Lighter filling. Unlike denser, more stiff lemon bars, ours offer a lighter lemon filling, thanks to the addition of baking powder. Its leavening action subtly lifts the filling during baking.
  • Frosted topping. Versus most other lemon bars that are topped with powdered sugar, Nama’s lemon bars stand out with a delectable frosting. This elegant finish not only adds a creamy richness but also complements the tangy lemon flavor perfectly.
  • Easy to prepare. Nama’s easy-to-follow recipe guarantees consistent results every time.
  • Crowd pleaser. Whether you’re serving a family gathering or a party with friends, these lemon bars are guaranteed to be a hit with everyone, young and old alike.
close up of a small plate holding 2 Homemade Lemon Bars

Ingredients for Homemade Lemon Bars

Here are the key ingredients you’ll need to create these bright, refreshing lemon bars from scratch (quantities are provided in the recipe card below):

Cookie crust

  • Butter – Nama, mom and I all use salted butter for the best taste. If you opt for unsalted butter, add 1/4 teaspoon salt
  • Powdered (Confectioners’) sugar
  • All-purpose flour

Lemon filling

  • Large eggs
  • Granulated sugar
  • Lemons – I recommend using regular lemons and not Meyer, as the latter’s lower acidic content results in less tangy flavor, making the cookies bland
  • Baking powder – don’t skip as this is the key to making the filling lighter.
  • Table salt

Frosting

  • Butter, salted
  • Powdered (Confectioners’) sugar
  • Whole milk – you can substitute 2% milk
  • Vanilla extract
Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate with two lemon bars in the front

How to Make Lemon Bars from Scratch

Follow these simple steps to achieve a delicious cookie-like crust and a luscious lemon filling:

A. Preheat oven and prep pan (if needed)

Preheat oven to 325 degrees. You have the option to use a 7 by 11-inch glass baking dish as is or line it with two pieces of parchment paper, placed crosswise. (I don’t recommend using a metal pan.) The paper will make it easier to remove the cookies from the pan, but you will not get those lightly browned chewy edges.

B. Cookie crust

  1. Combine butter and sugar.
    With an electric mixer fitted with the paddle attachment, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. 
  2. Add flour.
    Add the flour and mix just the mixture starts to form clumps. Don’t overmix. close up of raw crust dough showing the lumpy texture
  3. Press into pan.
    Press dough into the bottom of the prepared baking pan, in an even layer. Crust dough pressed into baking dish, before baking
  4. Bake.
    Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

C. Lemon filling

  1. Combine eggs and sugar.
    Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. 
  2. Add remaining ingredients; blend.
    Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. 
  3. Add to crust.
    Spread the lemon mixture over top of baked crust. Unbaked lemon filing in baking dish on top of baked crust
  4. Bake.
    Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit).  Set aside to cool in the pan for at least one hour before frosting. Cooked lemon bars, in baking dish before adding frosting

 D. Frosting

  1. Combine ingredients.
     In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread on cookies.
    Spread over the top of the cooled bars. Refrigerate for at least one hour. Frosted homemade lemon bars, in baking dish

Variation in Method – Without an Electric Mixer

If you don’t have an electric mixer, you can combine the lemon bar ingredients for each layer the way my grandmother did in her original recipe – by hand:

  • For the Crust: Place all crust ingredients in a mixing bowl, and using a fork, gently blend just until they are well combined and the mixture is forming clumps.
  • For the Lemon Filling: Place the eggs and sugar in a large mixing bowl and whisk until light in color and well blended. Add remaining ingredients and whisk until well combined.

Tips for the Best Lemon Bars

Here are my tips to ensure that your lemon bars turn out perfectly every time:

  • Use fresh lemons. For the best flavor, always use freshly squeezed lemon juice and zest. Bottled lemon juice lacks the vibrant taste that fresh lemons provide. And, I don’t recommend using Meyer lemons in this recipe; they have less “zing” due to their lower acidity.
  • Don’t overmix the crust. Overmixing the ingredients can lead to a tough and chewy crust. Stop mixing as soon as the ingredients are combined and forming lumps.
  • Bake the crust before adding the filling. Don’t skip this step! Pre-baking the crust ensures that it holds its shape and doesn’t become soggy when the lemon filling is added. 
  • Cool the bars completely. It’s important to let the lemon bars cool to room temperature before frosting, so the frosting adheres properly.
  • Refrigerate before slicing. You need to refrigerate these cookies for at least one hour before slicing, to allow them to set. They will be much easier to slice cold!

Variations on the Classic Lemon Bars Recipe

While this easy lemon bars recipe is undeniably delicious, there are several ways to make them your own. Here are a few ideas:

  • Add candied ginger. Following on the heels of my Blueberry Lemon Tart recipe, add chopped candied ginger to the filling. 
  • Add coconut. Add shredded coconut into the crust or sprinkle it on top of the bars.

Let me know (in the comments below) if you come up with some other fun modifications!

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

How to Serve This Recipe for Lemon Bars

To serve this easy dessert:

  • Using a sharp knife cut the refrigerated cookies into bars. I usually cut them into 15 pieces, but for a larger group, I cut them slightly smaller, into around 24 pieces.
  • Place on a serving platter or individual serving plates.
  • Add a small sprig of fresh mint leaves to the plate or platter for a pop of contrasting color. 

Note that if you stack the cookies for a long time (e.g., other than to quickly serve), place parchment paper between the layers to keep them from sticking together.

How to Store Lemon Bars

If you have any leftover lemon bars or want to prepare them in advance, cover them tightly with aluminum foil or plastic wrap and refrigerate. They are best when consumed within 2 to 3 days, but will last up to 4 to 5 days. They can also be frozen for up to 2 months. Thaw, covered, in the refrigerator overnight. (See note in section above about stacking the bars.)

Lemon Bars FAQs

Can I use bottled lemon juice instead of fresh lemons?

While it is possible to use bottled lemon juice, I recommend using fresh lemons for the best flavor. Bottled lemon juice lacks the bright, tangy taste that fresh lemons provide.

Can I substitute margarine for butter in the crust?

While margarine can be used as a substitute, the flavor and texture of the crust may be slightly different. Butter is preferred for its rich flavor and superior baking properties.

Can I use a different type of citrus fruit, such as oranges or limes?

Lemon bars are traditionally made with lemons, but you can experiment with other citrus fruits. Let me know how they turn out!

Can I make the lemon bars gluten-free?

Yes, you can make gluten-free lemon bars by using 1 cup gluten-free flour and 1/2 teaspoon xanthan gum. Double-check that all of your other ingredients are also gluten-free.

Do lemon bars need to be refrigerated?

Yes, for best results keep them well covered, in the refrigerator.

How long do lemon bars last in the fridge?

Lemon bars are best eaten within 2 to 3 days, but will last up to 4 to 5 days.

Can you freeze lemon bars?

Yes, you can freeze these lemon bars. It’s best to wrap each bar with plastic wrap, then place in a freezer-safe ziptop baggie. They will last for up to 2 months. Thaw overnight in the refrigerator.
 

More Cookie Recipes to Enjoy

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Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate showing two lemon bars in the front

Best Lemon Bars – A Family Recipe

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Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

  • Prep Time: 10 minutes
  • Cooling time: 120 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 15 to 24 bar cookies

Ingredients

Cookie Crust

  • 1/2 cup salted butter, softened
  • 1/4 cup powdered (Confectioners’) sugar
  • 1 cup all-purpose flour

Lemon Filling

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon zest (about 2 medium lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon baking powder (reduce to 1/4 teaspoon above 7,000 feet)
  • 1/4 teaspoon table salt

Frosting

  • 1 tablespoon salted butter , melted
  • 3/4 cup powdered (Confectioners’) sugar
  • 1 tablespoon whole milk (or more)1/2 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees. Optional (see note below): line a 7 by 11-inch pan with parchment paper.

Cookie Crust

  1. With an electric mixer, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. Add the flour and mix just the mixture starts to form clumps. Don’t overmix.
  2. Press dough into the bottom of the 7 by 11-inch baking dish.

Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

Lemon filling

  1. Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. Spread over top of cooked crust.

Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit). Set aside to cool in the pan for at least one hour before frosting.

Frosting

  1. In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread over the top of the cookies.
  3. Refrigerate for at least one hour. Cut into bars (either 18, 24, or 28, depending on how large you want the cookies to be).
  4. Store the cookies, covered, in the refrigerator. Can serve cold or at room temperature.

Notes

Note about baking dish: If you line the pan with parchment paper the cookies will be easier to remove from the pan. However, you won’t get those browned, chewy edges; your choice.

High altitude: No adjustments are necessary up to 7000 feet. Above that level, reduce the baking powder to 1/4 teaspoon.

Gluten free: Substitute 1 cup gluten-free flour and 1/2 teaspoon xanthan gum for the 1 cup flour. Double-check that all of your other ingredients are also gluten-free.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Cookies, desserts
  • Method: bake
  • Cuisine: American

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

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Egg Salad and Smoked Salmon Bagel Sandwich

Elevate your morning routine with Toasted Bagels with Egg Salad and Smoked Salmon. This delectable recipe goes beyond the average breakfast bagel. We start with a classic, creamy egg salad base and elevate it with vibrant flavors and textures. Chopped chives add a touch of green, while sliced green onions provide a delightful crunch. A…

The post Egg Salad and Smoked Salmon Bagel Sandwich appeared first on A Well Seasoned Kitchen.

Elevate your morning routine with Toasted Bagels with Egg Salad and Smoked Salmon. This delectable recipe goes beyond the average breakfast bagel. We start with a classic, creamy egg salad base and elevate it with vibrant flavors and textures. Chopped chives add a touch of green, while sliced green onions provide a delightful crunch. A sprinkle of paprika brings both visual brightness and a hint of smokiness. Placed atop toasted bagel halves and crowned with delicate smoked salmon, the resulting dish is a symphony of taste and color that’s sure to become a favorite – just like it is for my husband Robert!

White platter with Toasted Bagels with Egg Salad and Smoked Salmon
Table of Contents
  1. Effortless Elegance: Toasted Bagels with Egg Salad and Smoked Salmon
  2. Smoked Salmon Egg Sandwich Ingredients
  3. How to Make Egg Salad
  4. How to Assemble a Smoked Salmon Bagel with Egg Salad
  5. Additional Toppings or Variations
  6. Serving a Smoked Salmon Egg Salad Bagel
  7. Salmon Egg Salad Bagel FAQs
  8. Egg Salad and Smoked Salmon Bagel Recipe

Effortless Elegance: Toasted Bagels with Egg Salad and Smoked Salmon

Breakfast shouldn’t be complicated, but it should always be delicious. That’s the philosophy behind these Toasted Bagels with Egg Salad and Smoked Salmon. In our house, the love for both egg salad and smoked salmon runs deep (my husband Robert can attest to that!). One morning, the idea struck: why not combine these two favorites into a single, irresistible breakfast creation? The result was pure magic!

Here’s what makes this recipe such a winner:

  • Classic base, enticing extras. The recipe starts with a familiar and well-loved egg salad foundation, then adds chives, green onion, and paprika for a burst of flavor and texture.
  • Customizable. While the recipe is delicious as is, you can modify it to your tastes – use different fresh herbs, red onion or shallots in place of the green onion, and/or substitute crispy bacon strips for the salmon.
  • Simple yet impressive. This dish requires minimal effort but delivers a restaurant-worthy combination of creamy egg salad, smoky salmon, and toasted bagels.
  • Balanced flavors and textures. The creamy egg salad contrasts beautifully with the delicate smokiness of the salmon, while the chives and green onion add pops of color and freshness. The toasted bagel provides a satisfying crunch.
  • Make-ahead friendly. Perfect for meal prepping! Prepare the egg salad and store and in the refrigerator for up to 3 days. Toast the bagels and assemble when ready for a quick and delicious breakfast.
  • Versatile and crowd-pleasing. Easy enough for every day while elegant enough for entertaining, this dish is the perfect choice for any occasion.

Smoked Salmon Egg Sandwich Ingredients

Here’s what you’ll need to make these special breakfast treats:

  • Large eggs
  • Mayonnaise
  • Dijon mustard
  • Green onions
  • Fresh chives
  • Paprika
  • Kosher salt
  • Freshly ground black pepper
  • Bagels
  • Smoked salmon

How to Make Egg Salad

For the egg salad, the first step is to cook the eggs. Here are instructions for hard boiling eggs in an Instant Pot, or on the stovetop. I prefer the Instant Pot method, because the eggs come out perfect, every time. No gray shadow around the yolks, no over-done (or under-done) yolks, and super easy to peel with no damage. What more could you ask for from a hard-boiled egg?

Hard-boiled eggs – Instant Pot method

  1. Let eggs sit at room temperature for 20 to 30 minutes. (If you don’t have time to let your eggs sit at room temperature, it’s okay. Just increase the Instant Pot cook time to 9 minutes.)
  2. Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
  3. Place eggs on rack, spacing out as evenly as possible (I cook 6 at a time and use the other 2 in another recipe). Seal and cook on high for 7 minutes.
  4. When the timer goes off, immediately release the pressure, following the “quick release” method.
  5. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
  6. Remove from water and pat dry.

Hard-boiled eggs – Stovetop method

  1. In a large saucepan, place eggs in one layer and cover with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes.
  2. Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
  3. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
  4. Remove from water and pat dry.

Assemble Egg Salad

  1. Remove shells from hard-boiled eggs.
  2. Chop eggs and place in a medium mixing bowl.
  3. Stir in mayonnaise, mustard, onion and chives.
  4. Season to taste with paprika, salt and pepper. Adjust the mayonnaise and mustard, if necessary.

Quick Tip

Making egg salad is not an exact science; it depends largely on the size and freshness of your ingredients. My proportions are a good place to start; add more mustard for more zing and/or more mayonnaise for more moisture. Be careful with the onions – if you’re using large green onions and they’re very fresh, you may need only one.

Square white plate with Toasted Bagel with Egg Salad and Smoked Salmon

How to Assemble a Smoked Salmon Bagel with Egg Salad

Lightly toast bagel halves. Divide egg salad equally among the bagels, spreading into an even layer. Lay salmon slices on top. Garnish with chopped chives, if desired.

Additional Toppings or Variations

Here are some ideas on how to vary these breakfast bagel sandwiches; some changes make them healthier, others change the flavor a bit:

  • Substitute 1 heaping tablespoon greek yogurt for 1 tablespoon of the mayonnaise.
  • Use yellow mustard instead of Dijon.
  • Substitute chopped shallots for the green onion.
  • Add chopped fresh dill – or use in place of the chives.
  • For the non-fish eaters in your home, substitute crispy cooked bacon strips for the smoked salmon.
  • Use toasted mini bagels or pumpernickel cocktail bread instead of the regular-size bagels, and serve as an hors d’oeuvre or a side dish for a brunch.

Serving a Smoked Salmon Egg Salad Bagel

Place assembled bagels on a serving platter, or on individual breakfast plates. Platter can be part of a buffet, or passed at the table. They are delicious alongside Pimiento Cheese Sandwiches, as part of a luncheon or Master’s viewing party!

Note that these sandwiches are on the rich side; Robert and I find one half, combined with a serving of fresh fruit, is plenty for each of us.

Salmon Egg Salad Bagel FAQs

Can a Smoked Salmon Bagel Sandwich with Egg Salad be made ahead of time? What is the best way to store it?

Egg Salad can be made up to 24 hours in advance, covered and refrigerated. Sandwiches can be assembled up to 2 hours ahead, covered and refrigerated (any longer and the bread can become soggy). Bring to room temperature before serving.

What is the difference between lox and smoked salmon?

Lox is salmon that’s been cured or brined with salt and not smoked; smoked salmon may or may not be salt cured or brined, then hot or cold smoked. “Nova” lox is salmon from Nova Scotia that has been salt cured (usually with less salt than lox) and also cold smoked.

Can you put egg with salmon?

Yes, definitely! The egg and salmon pair together perfectly, and make a delicious, high protein, low calorie combination.

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Square white plate with Toasted Bagel with Egg Salad and Smoked Salmon

Egg Salad and Smoked Salmon Bagel Recipe

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Tasty and colorful, Toasted Bagels with Egg Salad and Smoked Salmon are my husband Robert’s favorite breakfast. A bit tangy, a bit smoky and full of flavor, they are quick and easy to prepare. And, the egg salad can be made 24 hours ahead, too!

  • Yield: 2 to 4 servings

Ingredients

  • 4 large eggs
  • 2 heaping tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 green onions, chopped (white part and some of the green)
  • 1 tablespoon chopped fresh chives
  • Paprika, to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 bagels, sliced in half (I like to use whole wheat or poppy seed)
  • 3 to 4 ounces smoked salmon

Instructions

Hard-boiled eggs – Instant Pot method

  1. Let eggs sit at room temperature for 20 to 30 minutes. (See Note below.)
  2. Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
  3. Place eggs on rack, spacing out as evenly as possible (I cook 6 at a time and use the other 2 in another recipe). Seal and cook on high for 7 minutes.?When timer goes off, release pressure, following the “quick release” method.
  4. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.

Hard-boiled eggs – traditional method

  1. In a large saucepan, place eggs in one layer and cover with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes (cook for longer time if at higher altitude).
  2. Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
  3. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.

Egg Salad

  1. Remove shells from hard-boiled eggs.
  2. Chop eggs and place in a medium mixing bowl.
  3. Stir in mayonnaise, mustard, onion and chives. Season to taste with paprika, salt and pepper. Adjust the mayonnaise and mustard, if necessary

Assembly

  1. Lightly toast the bagel halves, then spread egg salad mixture on each half.
  2. Top with slices of salmon and serve. Garnish with additional chopped chives, if desired.

Notes

Make ahead: Egg Salad can be made up to 24 hours in advance, covered and refrigerated.

Note on eggs: If you don’t have time to let your eggs sit at room temperature, it’s okay. Just increase the Instant Pot cook time to 9 minutes.

Smaller variation: Use toasted mini bagels or pumpernickel cocktail bread instead of the regular-size bagels and serve as hors d’oeuvres or a side dish for a brunch.

  • Author: (From “Fresh Tastes” by Lee Clayton Roper)
  • Category: breakfast and brunch

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 originally posted in February of 2020 and updated with additional details in April of 2024.)

The post Egg Salad and Smoked Salmon Bagel Sandwich appeared first on A Well Seasoned Kitchen.