Category: WSK Recipes

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!

Print

Mini Plum Tarts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

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.

Recipe for Roasted Beet Salad with Goat Cheese

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

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

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

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

A Winning Combination: Roasted Beets and Arugula Dressing

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

Why This Recipe Works

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

Ingredients in This Roasted Beet Salad Recipe

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

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

Quick Tip – anchovy paste

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

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

How to Make Roasted Beet Salad

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

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

Tips for Making the Best Roasted Beet Salad Recipe

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

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

Variations and Substitutions

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

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

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

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

Storing Roasted Beets 

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

Serving Suggestions for Goat Cheese and Roasted Beet Salad

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

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

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

FAQs for Roasted Beet Salad

What kind of beets are best in roasted beet salad?

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

How long to roast beets for salad?

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

Can I freeze roasted beets?

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

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

Roasted Beet Salad with Goat Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

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

Instructions

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

Notes

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

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

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

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

Did you make this recipe?

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

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

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

Fresh Green Bean Casserole Recipe with Cheese

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

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

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

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

Reimagining the Green Bean Casserole Recipe

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

Why this recipe works

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

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

Ingredients in Homemade Green Bean Casserole Recipe

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

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

How to Make Green Bean Casserole with Cheese

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

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

Slow Cooker Green Bean Casserole Recipe (Variation)

To finish the casserole in a slow cooker:

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

Stovetop Green Bean Casserole (Variation)

To finish the casserole on the stovetop:

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

Fresh Green Bean Casserole Tips

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

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

Can Green Bean Casserole Be Made Ahead of Time?

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

Storage and Reheating

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

Green Bean Casserole FAQs

How long do you cook a green bean casserole for?

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

How to double green bean casserole recipe?

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

Can I use a different size pan for this recipe?

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

More Side Dishes for your Holiday Table

Print
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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

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.

Easy Korean BBQ Beef (Bulgogi) Recipe – With Video

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

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

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

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

Cousin Dave’s Korean BBQ Beef Recipe

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

What is Korean BBQ Beef?

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

Why This Recipe Works

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

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

Korean BBQ Beef Bulgogi Marinade Ingredients

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

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

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

How Do You Marinate Beef Slices?

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

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

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

How to Make Korean BBQ Beef

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

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

Quick Tip

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

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

How to Serve Korean BBQ Beef

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

What Goes on Korean BBQ?

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

How to Store, Freeze and Reheat Korean BBQ Meat

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

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

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

Variations and Substitutions

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

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

Korean BBQ Recipe FAQ

What kind of beef is used in Korean BBQ?

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

Can I use chicken instead of beef?

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

What does Korean BBQ consist of?

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

What spices are used in Korean BBQ?

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

Other Easy Dinner Recipes to Try:

Pin it now to save for later!

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

More Asian-Inspired Recipes

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

Korean BBQ Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

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

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

Ingredients

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

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

Instructions

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

Notes

Gluten free: Use gluten free soy sauce.

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

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

Nutrition

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

Did you make this recipe?

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

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

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

Easy Pork Chops with Mushrooms Sautéed in Bourbon

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

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

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

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

Elevate Your Pork Chop Game with This Irresistible Recipe

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

Why This Easy Pork Chop Recipe Works

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

Ingredients Needed for This Pork Chops With Mushrooms Recipe

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

Mushroom Bourbon Sauce

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

Grilled Pork Chops

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

How to Make Grilled Pork Chops with Mushrooms

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

Mushroom Bourbon Sauce

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

 Grilled Boneless Pork Chops

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

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

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

A. How to Sear Pork Chops

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

B. How to Sous Vide Pork Chops

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

Pork Chop Cooking Tips

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

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

Variations in Seasoning the Pork Chops

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

Side Dishes For Pork Chops With Mushrooms

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

Make Ahead and Storage Instructions

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

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

Pork Chops With Mushrooms Recipe FAQs

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

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

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

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

Why use bourbon in cooking?

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

Can I make this recipe without alcohol?  

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

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

Pork Chops With Mushrooms Sautéed in Bourbon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

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

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

Ingredients

See Note below for gluten free.

Mushroom Bourbon Sauce

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

Grilled Pork Chops

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

Instructions

Mushroom Bourbon Sauce

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

Grilled Boneless Pork Chops

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

Notes

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

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

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

Did you make this recipe?

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

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

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

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. 

Print

BBQ Beef Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

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

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

Curried Chicken Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Print Recipe

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.

Grilled Chicken with Tomatoes and Goat Cheese

This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish…

The post Grilled Chicken with Tomatoes and Goat Cheese appeared first on A Well Seasoned Kitchen.

This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish that’s elegant enough for entertaining yet easy enough for weeknight dinner. Plus, I share my secrets for how to grill juicy, tender chicken!

Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese
Photo by Laurie Smith

Why Chicken with Goat Cheese and Tomatoes is a Favorite

I’ve been making this delectable recipe for years. Six ingredients all of which I usually have on hand, combined with 45 minutes from beginning to end, and I have a light, elegant dish bursting with freshness. In this dish, fresh grape or cherry tomatoes are tossed with kosher salt and left to sit, to draw out some of their moisture. Instead of throwing out the tomato juices, you whisk them with goat cheese into a creamy, sauce full of tomato flavor.

Here’s more on why this dish is a family favorite:

  • Flavor explosion with minimal effort. This recipe packs a punch of fresh summer flavors with just six simple ingredients. It proves that delicious food doesn’t require a complicated ingredient list.
  • Effortless elegance. Ready in just 45 minutes with only six ingredients, it’s perfect for a weeknight meal but impressive enough for entertaining.
  • Guaranteed juicy chicken. Our grilling method ensures perfectly cooked, tender chicken breasts every single time, no more dry disappointments!
  • Light yet satisfying. This dish strikes the perfect balance – flavorful and filling without feeling heavy.
  • Simple yet versatile. With just a few tweaks, you can customize this recipe to your tastes – add fresh herbs, swap the tomatoes for another summer veggie, or experiment with different cheeses.

Chicken, Goat Cheese, and Tomatoes Ingredients

You only need 6 ingredients to create this colorful and delectable recipe:

  • Red and yellow grape or cherry tomatoes – These are my favorite type of tomato to use in this recipe due to their sweetness and size. You can substitute other types if you prefer (see section on Substitutions below).
  • Kosher salt
  • Mild goat cheese – a soft and creamy goat cheese log works best in this recipe because you whip a portion of it with liquid to form a delicious sauce. Don’t use pre-crumbled cheese! The anti-caking additives they contain reduce the flavor and make it difficult to make the sauce.
  • Extra virgin olive oil
  • Fresh ground pepper
  • Boneless, skinless chicken breast halves – you can substitute boneless, skinless thighs but they won’t look as elegant on the plate as a breast.
Close up of gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese
Photo by Laurie Smith

How to Make Grilled Chicken, Tomatoes, and Goat Cheese

You’re going to be amazed at how quick and easy this chicken dish is to put together:

  1. Preheat grill to medium-high heat.
  2. Season the tomatoes; let rest.
    Put the tomatoes in a colander set over a medium mixing bowl. Toss tomatoes with the sea salt and let stand for at least 20 minutes to release the juices.
  3. Add goat cheese and oil to tomato juice.
    Remove and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth. 
  4. Mix in tomatoes and remaining cheese; season.
    Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
  5. Prep chicken. 
    Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
  6. Grill chicken.
    Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion. (See Tips below.)
  7. Let chicken rest.
    Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
  8. Serve.
    Spoon the tomato-goat cheese mixture on top of the breasts and serve.

Tips for Grilling Chicken to Perfection

Here are my tips to follow in order to have tender, moist chicken breasts:

  • Ensure breasts are an even thickness. To ensure even cooking, either butterfly the breasts or pound them to an even thickness before grilling. This will prevent the thinner parts from drying out while waiting for the thicker parts to cook through.
  • Don’t oil grill rack until it’s preheated. If you oil the grill rack earlier, then the oil cooks off when the grill is preheating.
  • Also oil chicken. Brushing the breasts with oil enhances flavor, ensures they stay moist, and helps to promote nice grill marks.
  • Place chicken properly on grill rack. Place breasts at an angle to get the best-looking grill marks. And, leave space between the pieces so the heat can circulate and cook the chicken evenly.
  • Let cooked chicken rest before serving. Letting the chicken rest for 5 minutes allows the juices to redistribute throughout the meat.

Substitutions and Additions

While this recipe is delicious as is, it is also very flexible so feel free to adjust it to make it your own. Here are a few suggestions:

Substitutions

  • Use other kinds of fresh tomatoes instead of grape or cherry – chopped Roma works well.
  • Amp up the flavor by using a flavored goat cheese, such as sundried tomatoes or herb- flavored.
  • Substitute another type of cheese – feta or fresh mozzarella cheese. Just note that these won’t make a creamy sauce like the goat cheese.
  • Replace the chicken breasts with boneless, skinless chicken thighs.

Additions (to the toppings)

  • Chopped fresh herbs – fresh basil leaves, parsley, even cilantro.
  • Chopped artichoke hearts.
  • Sliced black or green olives.
  • Chopped sun-dried tomatoes.
  • Lemon zest.
  • Chopped red onions, green onions, or shallots.
  • Dijon mustard to the oil for brushing onto the chicken.
  • Balsamic vinegar or lemon juice.

Variations in Chicken Cooking Method

Don’t have a grill? No problem! Here are other ways to cook the chicken in this recipe:

  • Broil the chicken. Preheat broiler on high. Place the top oven rack  around 5 inches from the heat source. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Broil 4 minutes, flip over and continue cooking an additional 4-5 minutes or until  the internal temperature of the chicken reaches 165 degrees.
  • Roast the chicken. Preheat oven to 400 degrees. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Cook for 10 to 12 minutes or until internal temperature reaches 165 degrees.
Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese
Photo by Laurie Smith

How to Serve Grilled Chicken with Tomatoes and Goat Cheese

Here are various ways you can serve this chicken recipe:

  • On a serving platter. Arrange breasts in a single layer and spoon tomato and cheese mixture over the top.
  • On individual dinner plates. Place one breast on each plate and spoon tomato and cheese mixture over the top.
  • Atop pasta. Place cooked pasta noodles (I like to use fettuccini or linguini) on a serving platter and top with breasts; spoon tomato and cheese mixture over the top.

In addition, for a pop of contrasting color, you can garnish the top of the dish with fresh parsley.

Add an easy tossed salad of mixed greens and our Mustard Vinaigrette and a loaf of crusty bread, and dinner is complete!

How to Store and Reheat Chicken, Tomatoes, and Goat Cheese

If you have leftovers, place them in an airtight container and refrigerate. They will last for 3 to 4 days. I don’t recommend freezing as the tomato mixture can become watery

Other Grilled Chicken Recipes to Try

Print
Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese

Grilled Chicken with Tomatoes and Goat Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish that’s elegant enough for entertaining yet easy enough for weeknight dinner. Plus, I share my secrets for how to grill juicy, tender chicken!

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

Ingredients

  • 2 cups red and yellow grape or cherry tomatoes, halved
  • 1/4 teaspoon kosher or sea salt
  • 2 ounces mild goat cheese (flavored works well), crumbled, divided use
  • 3 tablespoons extra virgin olive oil, divided use
  • Fresh ground black pepper, to taste
  • 4 boneless, skinless chicken breast halves

Instructions

  1. Preheat grill to medium-high heat.
  2. Place tomatoes in a colander set over a medium mixing bowl. Toss with the sea salt and let stand for at least 20 minutes to release the juices.
  3. Remove tomatoes and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth.
  4. Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
  5. Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
  6. Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion.
  7. Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
  8. Spoon the tomato-goat cheese mixture on top of the breasts and serve.
  • Author: From ” A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Poultry, main dish, quick and easy
  • Method: Grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 breast plus topping
  • Calories: 277
  • Sugar: 2 g
  • Sodium: 265.1 mg
  • Fat: 16.6 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 2.9 g
  • Fiber: 0.9 g
  • Protein: 28.8 g
  • Cholesterol: 89.3 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 April of 2011 and significantly updated in May 2024 with edited photos and more information.

The post Grilled Chicken with Tomatoes and Goat Cheese appeared first on A Well Seasoned Kitchen.

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.

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

Egg Salad and Smoked Salmon Bagel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

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.

Easy Oven Braised Beef Short Ribs with Spicy BBQ Sauce

As soon as you take a bite of these fall-off-the-bone tender, moist Braised Beef Short Ribs slathered in a divinely delicious, slightly fiery sauce, you’re going to wonder where they’ve been all your life. And, you’ll wonder even more after you discover how easy they are to make! This Braised Beef Short Rib Recipe is a…

The post Easy Oven Braised Beef Short Ribs with Spicy BBQ Sauce appeared first on A Well Seasoned Kitchen.

As soon as you take a bite of these fall-off-the-bone tender, moist Braised Beef Short Ribs slathered in a divinely delicious, slightly fiery sauce, you’re going to wonder where they’ve been all your life. And, you’ll wonder even more after you discover how easy they are to make!

White platter holding 4 Spicy Beef Ribs with cornbread and salad in the back

This Braised Beef Short Rib Recipe is a Tender, Flavorful Winner! 

Over 10 years ago, I shared a recipe for Spicy Short Ribs. Since then, I’ve given it a delicious makeover based on rounds of tweaking and testing. After rave reviews on the latest version, it’s time for an upgrade! Here’s what makes this new version of Braised Beef Short Ribs recipe a guaranteed crowd-pleaser:

  • Melt-in-your-mouth tenderness. We now use English-style short ribs, known for becoming incredibly tender and flavorful through slow braising, more so than their flanken-style counterparts.
  • Rich, caramelized flavor and nice color. Searing the ribs before braising creates a beautiful brown crust and infuses them with deep savory notes.
  • Sweet and savory sauce. Sautéed onions add a layer of sweetness and depth to the braising sauce, which thickens into a flavorful glaze that coats the ribs perfectly.
  • Extra flavor boost. The braising liquid is now prepared in the same pan used for searing (and braising), capturing all those delicious browned bits for an even richer sauce – and one less pan to clean, too!

Benefits of Oven Braising

Oven braising is a cooking technique that involves searing meat over high heat. After this initial sear, the meat is slowly cooked in a covered pan with liquid. This slow cooking process allows the tough connective tissue in the meat to break down, resulting in tender and succulent ribs. For these beef ribs, the braising technique allows them to slowly tenderize in a rich, spicy sauce.

Once you see how easy it is to braise ribs, you’ll wonder why you haven’t been doing it for years. Simply sear the ribs in a hot pan, prep the braising sauce, add the ribs, cover, and bake. 
 

White platter holding 4 Spicy Beef Ribs with cornbread and salad in the back

Selecting the Right Beef Short Ribs

The ideal cut of beef for braising is bone-in short ribs, as the bone adds richness and depth of flavor to the dish. Beef short ribs come in two main styles, English and Flanken:

  • English-style short ribs are cut parallel to the bone, with one bone per piece, and contain a larger piece of meat. They are often more tender and have a higher fat content, making them ideal for braising.
  • Flanken-style ribs are cut across the bone, resulting in thinner pieces of meat with several smaller bones attached.

When selecting beef short ribs for this recipe, opt for English-style ribs if you can find them. The marbling (fat distribution) within the meat, adds flavor and helps keep the ribs moist during cooking. And, look for ribs that have a bright red color and avoid those with excessive fat or a grayish hue.

If you can’t find bone-in English-style ribs, you can use either boneless or flanken-style with this recipe. Just keep in mind that they will have sightly less flavor.

Braised Beef Short Ribs Recipe Ingredients

all Braised Beef Short Ribs ingredients laid out with labels

Here are the ingredients you’ll need to make this easy recipe, all of which should be available at your local grocery store (quantities are included in the recipe card below):

  • Bone-in beef short ribs, preferably English cut
  • Vegetable oil, canola oil or other high smoke point oil
  • Kosher salt
  • Fresh ground pepper
  • Yellow onion
  • Tomato sauce
  • Light brown sugar
  • Jalapeno pepper
  • Garlic
  • Dry mustard
  • Cayenne pepper
  • Ground cloves
  • Ground cinnamon
  • Beer
  • Fresh cilantro, optional for garnish

How to Make Spicy Short Ribs

Here’s a detailed step-by-step guide to braising beef short ribs (more abbreviated directions are in the recipe card below):

A. Prepare the ribs

  1. Bring to room temperature.
    Take the short ribs out of the refrigerator bring to room temperature. Allowing the meat to warm up slightly before cooking ensures more even cooking throughout.
  2. Rinse and pat dry.
    Rinse the ribs under cold running water and dry with paper towels to remove any excess moisture. This step is important because it helps create a nice crust on the meat when searing. 
  3. Season.
    Brush the ribs all over with vegetable oil, then generously sprinkle both sides with kosher salt and ground black pepper. The salt helps enhance the meat’s natural flavors while the pepper adds a subtle kick. And, the oil helps to form a nice crust.
  4. Sear.
    Heat a large Dutch oven or other heavy-bottomed pan over medium-high heat. Add ribs in one layer, preferably without touching each other, and sear for 2 minutes on each side or until lightly browned. Remove ribs and set aside; don’t clean out the pan! Beef Short Ribs after searing, before braising
  5. Preheat oven.
    Move one of the racks to the bottom third of the oven and preheat to 325 degrees.

B. Prepare the Spicy Sauce

  1. Cook onions.
    With the burner turned off but while the pan is still hot, add onions and cook, stirring, until they stop sizzling. 
  2. Add remaining sauce ingredients; simmer.
    Add the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves, and cinnamon to the onions; stir well to combine. Bring to a boil, reduce heat, and simmer, stirring occasionally, for around 5 minutes. close up of spicy sauce for Braised Beef Short Ribs simmering
  3. Turn off heat and stir in beer. 

Braise the beef ribs in the Spicy Sauce

  1. Add ribs to sauce.
    Nestle ribs among the sauce, bone side up (fat side down), in one layer. Seared beef short ribs in spicy sauce, before braising
  2. Cover and braise.
    Cover the pan and bake until meat is very tender, around 2 to 2 1/2 hours. You can check the tenderness with a fork; the meat should easily pull away from the bone.
  3. Remove from oven, let sit.
    Remove pan from oven and let ribs sit in sauce, covered, for 10 minutes. 
  4. Plate and serve.
    Remove ribs to a serving platter. Spoon some sauce over the ribs, garnish the ribs or platter with cilantro (if desired), and serve, passing additional sauce on the side. 

Tips for Making Perfect Braised Beef Short Ribs

Here are some helpful tips to keep in mind:

  • Sear the ribs before braising. Briefly cooking the short ribs over high heat before braising adds flavor and texture to the final dish. I used to skip this step,  but then when I added in searing the ribs, I discovered that the resulting dish had much more depth!
  • Make sure ribs are dry before searing. Wet meat will tend to steam and not brown. 
  • Place ribs correctly in braising liquid. When placing ribs in the sauce, put them bone side up (fat down) for the best flavor and moistest meat.
  • Don’t overcrowd the pot. When searing the short ribs, make sure not to cram the ribs in next to – or overlapping – each other. Overcrowding can cause the meat to steam instead of brown, resulting in a less flavorful end result. Work in batches if necessary to brown the ribs evenly.
  • Braise ribs in a covered pan. If you don’t, the sauce will mostly cook off before the ribs are tender and you’ll be left with dry meat and little sauce.
  • Let the meat rest before serving. Once the short ribs are braised, it’s best to let them sit at room temperature for around 10 minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful result.

Spicy Short Ribs Make Ahead Instructions

Ribs can be prepared up to 3 days ahead: once cooked, cool to room temperature. Either cover the pan (ribs with sauce) or place the ribs and sauce in an airtight container and refrigerate.

To reheat: bring to room temperature, then cover and place in a 375-degree oven until heated through, around 30 to 40 minutes. 

Braised Short Ribs and Spicy BBQ Sauce Storage

 If you are making these spicy short ribs ahead or have leftovers, cool to room temperature, place in an airtight container, and refrigerate. 

Braised Beef Short Rib Variations

While these ribs and sauce are delicious as is, they are also very flexible and you can modify this recipe to suit your tastes and to make it your own. Here are a few suggestions:

  • Use flanken-style ribs. They will cook faster; start checking after around 1 1/2 hours.
  • Use boneless ribs. Just keep in mind they may not hold their shape when done cooking.
  • Use dry red wine in place of the beer. Or, use chicken broth for a non-alcoholic version.
  • Add chopped celery and/or bell peppers.
  • Add a dash of Worcestershire sauce to deepen flavor even more.
  • Mix in fresh herbs like thyme.

In addition, you can vary the cooking method as well:

  • Slow cooker – Place seared ribs and prepared sauce in a slow cooker and cook, covered, on low for 6 to 8 hours.
  • Cooktop – Leave the prepared ribs and sauce on the cooktop, on medium-low to low heat, and cook for 2 to 2 1/2 hours.

Serving Suggestions for Beer Braised Beef Short Ribs

These oven-baked beef ribs are very versatile and can be served for every day or a special occasion any time of the year. Many different side dishes pair well with these short ribs. Here are a few suggestions:

Print
White platter holding 4 Spicy Beef Ribs with cornbread and salad in the back

Braised Beef Short Ribs Recipe – with Spicy Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

As soon as you take a bite of these fall-off-the-bone tender, moist Braised Beef Short Ribs slathered in a divinely delicious, slightly fiery sauce, you’re going to wonder where they’ve been all your life. And, you’ll wonder even more after you discover how easy they are to make!

  • Prep Time: 5 minutes
  • Resting Time: 10 minutes
  • Cook Time: 165 minutes
  • Total Time: 3 hours
  • Yield: 4 servings
  • Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

  • 4 pounds individual bone-in beef short ribs, preferably English cut – see Note
  • Vegetable oil, canola oil or other high smoke point oil
  • Kosher salt
  • Fresh ground pepper
  • 1 medium yellow onion, chopped
  • 1 1/2 cups (15-ounce can) tomato sauce
  • 2 1/2 tablespoons red wine vinegar
  • 2 1/2 tablespoons packed light brown sugar
  • 2 tablespoons seeded and finely chopped Jalapeno peppers
  • 1 1/2 teaspoons chopped garlic
  • 2  teaspoons dry mustard
  • 3/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups (12-ounce can or bottle) beer
  • Fresh cilantro, optional for garnish

Instructions

  1. Bring ribs to room temperature; rinse and pat dry. Brush ribs all over with oil, then season with salt and pepper.
  2. Move one of the racks to the bottom third of the oven and preheat to 325 degrees.
  3. Heat a large Dutch oven or other heavy-bottomed pan over medium-high heat. Add ribs in one layer, preferably without touching each other, and sear for 2 minutes on each side or until lightly browned. Remove ribs and set aside; don’t clean out the pan!
  4. With the burner turned off but while the pan is still hot, add onions and cook, stirring, until they stop sizzling.
  5. In a large saucepan, stir together the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves, and cinnamon. Bring to a boil, reduce heat, and simmer, stirring occasionally, for around 5 minutes. Turn off heat and stir in beer.
  6. Nestle ribs among the onions, bone side up (fat side down), in one layer. Cover the pan, and bake until meat is very tender, around 2 to 2 1/2 hours.
  7. Remove pan from oven and let ribs sit in sauce, covered, for 10 minutes.
  8. Remove ribs to a serving platter. Spoon some sauce over the ribs, garnish ribs or platter with cilantro (if desired), and serve, passing additional sauce on the side.

Notes

Gluten free: Use gluten-free beer.

Make ahead: Ribs can be prepared up to 3 days ahead: once cooked, cool to room temperature. Either cover the pan (ribs with sauce) or place ribs and sauce in an airtight container and refrigerate. To reheat, bring to room temperature, then place in a 375 degree oven until heated through, around 30 to 40 minutes

  • Author: Lee Clayton Roper
  • Category: Meats, Beef, easy entertaining
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1 English-style rib
  • Calories: 167
  • Sugar: 21.1 g
  • Sodium: 1202.4 mg
  • Fat: 4.6 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 25.3 g
  • Fiber: 2.4 g
  • Protein: 7.2 g
  • Cholesterol: 0 mg

Did you make this recipe?

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

Note: This recipe was originally posted in 2010 and then significantly updated in 2024 with changes to the method and new photos added.

The post Easy Oven Braised Beef Short Ribs with Spicy BBQ Sauce appeared first on A Well Seasoned Kitchen.