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Chicken Tikka Masala

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This easy chicken tikka masala is the perfect recipe for when you are craving bold and strong flavors on a weeknight! Tender pieces of chicken thighs marinated in yogurt and ginger and then simmered in a flavorful creamy tomato curry with coconut milk. Make sure to have extra naan on hand to sop up the delicious sauce!

Garnish this easy chicken tikka masala recipe with a drizzle of coconut milk and chopped herbs. Serve with naan and basmati rice.

This easy chicken tikka masala recipe is full of bold flavors and easy enough to make on a standard weeknight. Chicken thighs are marinated in yogurt and ginger then simmered in a rich creamy tomato and coconut milk curry. For another wonderful Chicken meal, try my One Pot Chicken Provencal.

The results are savory and rich, this dish begs to be dipped into with some naan. I highly recommend serving with a chilled glass of mango lassi and fragrant basmati rice to sop up the luscious sauce. My favorite basmati rice is from India Gate.

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🥘 What is Chicken Tikka Masala?

Chicken tikka masala is a curry dish with marinated and cooked pieces of chicken that are simmered in a rich tomato based sauce. The word tikka means pieces, and masala is the flavorings, or the sauce.

As popular as chicken tikka masala is here in the U.S. and Britain, it is not nearly as popular in India. The dish has Indian influences through its spices but was actually created in the United Kingdom in the 1950's.

The story is said that a British General was dining at an eatery and complained that the chicken was too dry. The Indian chef scrambled around the kitchen and simply poured some tomato soup and spices over the chicken and ta-dah, chicken tikka masala was born! And since, has become one of Britain’s most popular dishes.

📋 Ingredients

Ingredients for chicken tikka masala with coconut milk.
  • Chicken Thighs: Boneless and skinless chicken thighs is ideal for chicken tikka masala. Chicken thighs have more fat making the meat more tender compared to chicken breast.
  • Plain Yogurt: Yogurt tenderizes the chicken and gives it a great tangy flavor. Use a plan yogurt without any added flavors. Either Greek style yogurt or regular yogurt will work.
  • Aromatics: Shallots, ginger and garlic are used in the sauce. The ginger and garlic is also used in the yogurt mixture to marinate the chicken.
  • Chopped Tomatoes: To keep this recipe even easier, use canned chopped tomatoes and for added smoky flavor, use fire-roasted chopped tomatoes.
  • Tomato Paste: I like using tomato paste that comes in a tube when you only need a few tablespoons. Saute the tomato paste into the oil to give the whole dish a touch of sweetness.
  • Spices: Turmeric, paprika and garam masala are the spices used to make the tikka masala so flavorful. A pinch of cayenne is optional but adds a nice touch of heat.
  • Coconut Milk: Instead of heavy cream, which is traditionally used in garam masala, coconut milk is added. Look for full fat coconut milk which will have more fat and flavor than lite coconut milk.
  • Sugar: Adding sugar is optional but as you taste the sauce, you may want to add a touch of sugar to bring out the sweetness of the other ingredients. Use a teaspoon of brown sugar or white sugar.

⏲️ How to Make Easy Chicken Masala

Marinate and Cook the Chicken

  1. Add the chicken thighs to a bowl along with yogurt, ginger, garlic and garam masala and mix to combine so all of the chicken pieces are evenly coated. Marinate while you prep the other ingredients or for at least 30 minutes.
  2. Bring a wide skillet over medium-high heat and sear the chicken pieces until golden brown on both sides, then set aside.
Marinate the chicken thigh pieces in yogurt, garlic and ginger.
Sear the yogurt marinated chicken pieces in a skillet.
Cook the chicken pieces until deeply browned on all sides.

Make the Masala Sauce

  1. In the same skillet, saute the chopped shallots, ginger and garlic until fragrant.
  2. Add the tomato paste and spices and saute for another minutes.
  3. Add the chopped tomatoes and water and mix to combine. Simmer for 5-10 minutes and taste for seasoning. Add sugar is you prefer more sweetness.
  4. Pour in the coconut milk and sir to combine. Then add the cooked chicken back in and stir so all of the chicken is coated with the sauce.
  5. Continue simmering for another 2-3 minutes then remove from the heat.
  6. Garnish the tikka masala with chopped herbs and serve with cooked basmati rice and naan.
Saute chopped garlic, shallots and ginger until fragrant.
Saute the turmeric and garam masala spices into the oil.
Simmer the chopped tomatoes and water in the masala spices so the flavors come together.
Add coconut milk to the masala sauce and stir to combine.
Once you add the coconut milk to the masala sauce, simmer for 5 minutes so the flavors come together.
Add the cooked chicken to the creamy coconut masala sauce.

📍 Recipe Tips

  • If you have the time, marinate the chicken overnight, the longer, the better!
  • Use Greek yogurt to keep the mixture thick and creamy.
  • Look for whole coconut milk, which is thicker and creamier than lite coconut milk.
Serve easy chicken tikka masala with basmati rice in a bowl.

🌶️ Substitutions and Variations

  • For added heat, add chopped serrano to the shallot and ginger saute.
  • Use crushed tomatoes for a smooth sauce instead of chopped tomatoes.
  • Fire roasted tomatoes offer a smoky favor but if you prefer more sweet, use regular canned chopped tomatoes.
  • Skinless, boneless chicken breast can be used instead of thighs, but I would recommend marinating for as long as you have to tenderize the leaner meat.
  • For a vegetarian tikka masala, use chickpeas, spinach and chopped zucchini.
Can you make chicken tikka masala ahead of time?

Yes, you can make the entire recipe up to 3 days ahead of time and will taste even better the next day.

What do you serve with chicken tikka masala?

Serve chicken masala with cooked basmati rice and naan or roti.

More Indian Recipes to Try

Creamy chicken tikka masala recipe in a creamy spiced coconut and tomato sauce.
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5 from 5 votes

Easy Chicken Tikka Masala

This easy chicken tikka masala recipe is full of bold flavors in a rich and creamy coconut tomato curry and perfect to make on a weeknight!
Prep Time15 minutes
Cook Time20 minutes
Marinate30 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main Course
Cuisine: British, Indian
Keyword: chicken tikka masala recipe, chicken tikka masala with coconut milk, easy chicken tikka masala
Servings: 4 servings
Calories: 462kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Chicken Marinade

Masala Sauce

For serving

US Customary - Metric

Instructions

Marinate the Chicken

  • Add the chicken thighs to a bowl along with yogurt, ginger, garlic, lemon juice and garam masala, salt and pepepr and mix to combine so all of the chicken pieces are evenly coated.
  • Marinate the chicken while you prep the other ingredients or for at least 30 minutes.
  • Bring a wide skillet over medium-high heat and sear the chicken pieces until golden brown on both sides. Once fully cooked through, remove and set aside.

Make the Masala Sauce

  • In the same skillet, sauté the chopped shallots, ginger and garlic until fragrant.
  • Add the tomato paste and spices and sauté for another minute to break up the tomato paste.
  • Add the chopped tomatoes and water and season with salt and pepper. Stir everything together and simmer for 5-10 minutes and taste for seasoning. Add sugar if you prefer the sauce to have more sweetness.
  • Pour in the coconut milk and stir to combine. Then add the cooked chicken back into the sauce and stir so all of the chicken is coated with the sauce.
  • Continue simmering for another 2-3 minutes, then remove from the heat.
  • Garnish the tikka masala with an extra drizzle of coconut milk and top with chopped herbs. Serve with cooked basmati rice and naan.

Video

Notes

  • Saute chopped serrano for added heat along with the shallots.
  • This is a great recipe to make ahead and tastes even better the next day!
  • If you have the time, marinate the chicken overnight. 
  • Recipe adapted from Food Network

Nutrition

Calories: 462kcal | Carbohydrates: 15g | Protein: 47g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 219mg | Sodium: 1015mg | Potassium: 1034mg | Fiber: 2g | Sugar: 8g | Vitamin A: 870IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 5mg

What to Serve with Falafel (20 + Ideas!)

· 2 Comments

There is nothing like perfectly fried falafel that are crisp on the outside and tender in the middle. Falafel are fantastic on it's own, but it's also fun to serve falafel alongside other additions! Here are over 20 ideas on what to serve with falafel, including dips and spreads, salads and more! And here is a full Printable list of Mediterranean Spices for your Pantry.

Fried falafel balls served in a bowl with chopped salad and hummus.
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🥙 What are Falafel?

Falafel are vegan fried balls made with dried chickpeas. The first falafel are said to have been made from fava beans that originated in Egypt. However, the more well known falafel are made with dried chickpeas that are soaked and processed into a crumbled texture and mixed with onion, garlic and lots of fresh herbs.

For a step by step tutorial, check out my Homemade Falafel Recipe!

⏲️ Falafel Making Tips

  • The best falafel are made with dried chickpeas. Canned chickpeas are much too soft for falafel.
  • Falafel are versatile when it comes to flavors! Use different herbs such as mint and dill and different spices such as turmeric for a deep yellow hue.
  • When frying falafel, don't overcrowd the pan, which will bring the oil temperature down.
  • Fry falafel on the first side until you see golden brown edges on the bottom, then flip over.
  • Drain falafel on a wire rack so the falafel stay crisp.

🥗 How to Serve falafel?

🧄 What to Eat with Falafel

Creamy Homemade Hummus

Serve fried falafel on top of homemade hummus! This classic version is made easily with canned chickpeas, creamy tahini and warm spices to give the hummus a depth of flavor.

Tahini Sauce

Tahini sauce is the sauce to drizzle on just about anything! Homemade tahini sauce is creamy and savory and a great addition to drizzle on top of falafel, roasted vegetables or even a simple salad. Add harissa to make your tahini sacue spicy or extra herbs for a green tahini sauce.

Homemade Pita Bread

There is nothing like the soft pillowy feel of homemade pita bread! Open the pita bread pocket and stuff falafel balls to make a falafel pita, along with pickled turnips, chopped salad and a drizzle of tahini sauce.

Heirloom Tomato Fattoush Salad

Traditionally, fattoush salad is a Lebanese style of salad with toasted pita chips and vegetables. This version has chunks of heirloom tomatoes and loads of fresh herbs.

Israeli Chopped Salad

Israeli chopped salad is a colorful salad mixed with diced cucumbers and tomatoes and dressed in a bright lemon and olive oil dressing. Serve this chopped salad in falafel bowls or as a fresh side salad.

Homemade Tzatziki Sauce (with Pita Chips)

Cool and creamy, tzatziki sauce is a very popular Greek dip that is easy to make. Tzatziki is made with yogurt, garlic, fresh lemon juice and fresh herbs and is a perfect condiment to dip fried falafel balls into.

Turkish Red Pepper and Walnut Dip (Muhammara)

Muhammara is a tangy and flavorful Turkish dip made with walnuts, roasted peppers and pomegranate molasses. Muhammara is great on it's own and delicious with fried falafel dipped into as well.

Vegetarian Stuffed Grape Leaves

If you are looking for delicious mezze to serve with falafel, add vegetarian grape leaves to the mix! This flavorful stuffed grape leaves are filled with basmati rice, chickpeas and loads of fresh herbs.

Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette

If you are looking for a filling and colorful salad to serve with your falafel, you will love this Greek quinoa salad with chickpeas! Plus, this is a great salad to make ahead!

Turkish Sumac Onions

These Turkish sumac onions are te perfect condiment to add to your fried falafel or grilled meats if you are looking for a vibrant pop and crunch. Thinly sliced red onions are dressed with tangy sumac, bright lemon juice and fresh herbs and comes together within minutes.

Greek Rice Pilaf with Orzo

This Greek rice pilaf is a great side dish to serve with any Mediterranean main course and would be perfect in a falafel bowl or falafel platter1 Orzo and basmati rice are cooked with toasted nuts, fresh lemon and loads of fresh herbs.

Loaded Hummus

Up the flavors and textures of classic hummus and make this colorful hummus! Top your hummus with chopped salad, chopped olive, crumbled feta cheese and toasted pine nuts. Serve with fried falafel on the side or simply serve falafel right on top of the layered hummus.

Chopped Kale and Chickpea Salad with Creamy Tahini Dressing

This simpel kale salad is one of my favorites to serve with homemade falafel. Massaged kale is tossed with chickpeas and tomatoes and dressed in the creamiest tahini salad dressing.

Smoky Zucchini Baba Ghanoush

Baba ghanoush is traditionally made with roasted or grilled eggplant where the smoky eggplant flesh is mixed with tahini, garlic and spices creating an intensely flavored dip. Instead, this version uses zucchini in place of the eggplant and is a great accompaniment for fried falafel.

Roasted Beet Hummus

Beets not only offer a gorgeous eye popping color to hummus but a touch of sweetness as well. Serve green falafel on top of deep red hummus for an eye popping and delicious bite!

Lebanese Style Tabbouleh Salad

Tabbouleh salad is a traditional Lebanese salad with bulgur and finely chopped parsley adn mint. Some versions, like this also have diced cucumbers and tomatoes that give the salad a pop of brightness.

Kale Tabbouleh with Pomegranate and Quinoa

Not exactly traditional, this kale tabbouleh salad takes inspiration from the herb salad and uses finely shredded kale that is dressed with pomegranate seeds, quinoa and a tangy pomegranate dressing.

Baked Beet Chips with Labneh

A snack on it's own, baked beet chips become crisp and savory, making them a delicious item for dipping. The tangy labneh dip is made with labneh cheese, fresh lemon and salty feta cheese.

Greek Fries with Feta and Tzatziki

If you are looking for a side dish to serve alongside a falafel pita or something for a mezze, you will love these Greek fries with Feta! The seasoned potatoes are faked until crisp and garnished with a bright lemon vinaigrette and creamy tzatziki sauce.

Lemon Orzo Salad with Corn and Basil

This lemon orzo salad is fresh, flavorful and easy to make! Cooked orzo is tossed with sweet corn, basil adn crumbled feta cheese and is a great salad to make ahead of time! This would be great in a falafel platter with tzatziki sauce and chopped salad.

Mediterranean Roasted Vegetables

Cauliflower, cherry tomatoes and eggplant are generoulsy seasoned wiht a bold blend of Mediterranean spices, including za'atar and paprika. If you are looking to up the flavors in weeknight roasted veggies, you will love these Mediterranean roasted vegetables!

Over 20 ideas on what to serve falafel with.

Turkish Borek (Spinach and Feta Pie)

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Turkish borek is a staple in Turkish cuisine! These savory pastries are filled with a mixture of spinach, feta and herbs that are layered with a tender buttery glaze.

Turkish borek with spinach and feta filling.

Turkish borek is a staple in Turkish cuisine. Thin sheets of phyllo are glazed with a melted butter and milk mixture and filled with a savory layer of spinach and feta cheese. For another great Feta dish, try my Phyllo Feta Rolls with Honey.

Borek can be compared to the Greek spanakopita, but in my humble opinion, I prefer the texture of borek. The addition of milk and egg in the melted glaze mixture gives the spinach pie a much more tender bite.

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🌿 What is Borek?

Boreks aka boreka are Turkish savory pastries with various fillings, such as with spinach and feta or simple made as cheese borek as well as borek stuffed with eggplant.

Traditionally, you'll find borek made with a dough called yufka, which is more pliable than phyllo. When we visited Istanbul we saw woman sitting and rolling sheets and sheets of yufka. Of course it is much more difficult to find yufka here in the states, though phyllo works just as well.

📋 Ingredients

  • Phyllo Sheets: Phyllo also spelled fillo can be found in the frozen section in most grocery stores. Phyllo is paper thin and needs to be thawed overnight in the refrigerator or at room temperature for at least 1 hour. If you can find the more traditional yufka at Mediterranean specialty stores, use that.
  • Frozen Spinach: Thaw the frozen spinach and squeeze of any excess moisture so there is not any moisture weighing down the borek.
  • Feta Cheese: Feta cheese is a sheep's milk cheese that is creamy and tangy. Look for feta cheese that is sold as a block of cheese in brine, which will be much more creamier than the pre-crumbled options.
  • Fresh Herbs: Lots of fresh parsley and dill are added to the spinach and feta mixture. Remove any large stems and roughly chop the leaves.
  • Eggs: This is one of the ingredients that gives more richness to this borek recipe. The eggs are added to the melted butter glaze as well as to the spinach mixture to help bind.
  • Melted Butter: Use unsalted butter since feta cheese can be salty. The melted butter is part of the glaze that is brushed onto the phyllo sheets.
  • Milk: Whole or part skim milk is another ingredient that adds richness and a better mouth feel to the borek recipe. Milk is added to the glaze mixture that is brushed onto the phyllo sheets.
  • Olive Oil: In addition to the milk and egg, olive oil is also added to the glaze mixture.

⏲️ How to Make Turkish Borek

  1. In a large bowl, add the thawed spinach, crumbled feta cheese, fresh herbs, 1 egg and season with salt and pepper. Stir to combine well.
  2. In the 2nd bowl, add the glaze ingredients. Whisk the melted butter, milk, olive oil and egg until well combined. And in the 3rd bowl, add the topping glaze ingredients and whisk the milk and egg.
  3. Unroll phyllo sheets and cover with a damp towel to keep it from drying. If your box of phyllo has 2 rolls of phyllo, just use 1.
  4. Brush a 9 by 13 pan with the butter glaze mixture on all sides and bottom.
  5. Layer the first phyllo sheet into the pan and brush with glaze. Continue this for 10 layers or about half of the phyllo sheets.
  6. Add the spinach and feta filling and distribute evenly. Then top with another sheet of phyllo and continue layering a phyllo sheet, then brushing with glaze until all the sheets are used up.
  7. Once all the phyllo sheets are used, brush with the topping glaze and use a sharp knife to cut the borek into 12 squares or 24 triangles.
  8. Bake the spinach borek at 350 degrees Fahrenheit for 40-45 minutes or until the top is golden brown.
Unroll the thawed phyllo sheets.
Cover the phyllo sheets with a damp towel to keep the phyllo from drying out.
Brush a 9 by 13 pan with melted butter glaze before layering phyllo.
Brish the phyllo sheets with the melted butter glaze.
Add the spinach and feta mixture onto the phyllo sheets and spread into an even layer.
After the Turkish borek is layered, cut the borek into squares or triangles.

Substitutions and Variations

  • Make Cheese borek with mozzarella and feta cheese.
  • Instead of spinach, make borek with kale or chard.
  • After adding the topping glaze, garnish the borek with sesame seeds for added texture.

📍 Recipe Tips

  • Phyllo must be thawed before making the recipe. Thaw the phyllo in the fridge overnight or at room temperature for at least 1 hour.
  • Each roll of phyllo is about 20 sheets.
  • Keep a damp towel over the thawed phyllo sheets are you work to keep them from drying out.
  • Make sure to squeeze out as much moisture from the spinach as possible so the borek doesn't get too watery.
Turkish borek recipe with spinach, feta and herb filling.
Is borek and spanakopita the same?

Turkish borek and Greek spanakopita are both savory spinach pies with some differences. Borek is brushed with a glaze that has olive oil, melted butter and milk, giving the borek a more tender bite.

Can you make borek ahead of time?

Yes, layer and bake borek ahead of time and keep in an airtight container for up to 3 days. To reheat, place in the oven until warmed through or on the stove top on low until warmed through.

🥗 What to serve with Turkish Borek

Borek are fantastic served alone as a snack or along other sides. Here are a few suggestions.

Print Recipe
4.86 from 14 votes

Turkish Borek (Spinach and Feta Pie)

Turkish borek are savory pastries that are layered with phyllo and a mixture of spinach, feta and herbs and brushed with a buttery glaze.
Prep Time15 minutes
Cook Time45 minutes
Thawing8 hours
Total Time9 hours
Course: Appetizer, Mezze
Cuisine: Mediterranean, Turkish
Keyword: borek recipe, Turkish borek
Servings: 12 squares
Calories: 144kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 roll Phyllo defrosted: 2 "packages" come in a box, just used 1

Spinach Filling:

  • 3 cups frozen spinach defrosted and squeezed of excess water
  • ½ cup feta cheese crumbled
  • 1 egg
  • ½ cup Fresh parsley leaves roughly chopped
  • ½ cup Fresh dill roughly chopped
  • ½ teaspoon Kosher salt
  • ½ teaspoon Ground black pepper

Borek Glaze

  • 6 tablespoons unsalted butter melted
  • ⅓ cup milk
  • ¼ cup olive oil
  • 1 egg

Topping Glaze:

  • ⅓ cup milk
  • 1 egg
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, add the thawed spinach, crumbled feta cheese, fresh herbs, 1 egg and season with salt and pepper. Stir to combine well.
  • In the 2nd bowl, add the glaze ingredients. Whisk the melted butter, milk, olive oil and egg until well combined. And in the 3rd bowl, add the topping glaze ingredients and whisk the milk and egg.
  • Unroll phyllo sheets and cover with a damp towel to keep it from drying. If your box of phyllo has 2 rolls of phyllo, just use 1.
  • Brush a 9 by 13 pan with the butter glaze mixture on all sides and bottom.
  • Layer the first phyllo sheet into the pan and brush with glaze. Continue this for 10 layers or about half of the phyllo sheets.
  • Add the spinach and feta filling and distribute evenly. Then top with another sheet of phyllo and continue layering a phyllo sheet, then brushing with glaze until all the sheets are used up.
  • Once all the phyllo sheets are used, brush with the topping glaze and use a sharp knife to cut the borek into 12 squares or 24 triangles.
  • Bake the spinach borek at 350 degrees Fahrenheit for 40-45 minutes or until the top is golden brown.

Video

Notes

  • Thaw frozen phyllo in the fridge overnight or at room temperature for an hour.
  • Cut the borek before baking as the phyllo will be delicate after baking.
  • Recipe slightly adapted from Sultan's Kitchen Cookbook

Nutrition

Calories: 144kcal | Carbohydrates: 3g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 221mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5218IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg

Green Falafel with Herbs and Spinach

· 8 Comments

Perfectly fried falafel are crispy on the outside and tender on the inside. This green falafel twist is made with the addition of fresh herbs and tender baby spinach, giving the homemade fried falafel an eye popping green hue. Serve herb falafel on top of hummus, your favorite salad or stuffed inside pita.

Fresh green falafel on a bed of creamy hummus.

These green falafel are an adaptation of my classic homemade falafel recipe, with the addition of fresh herbs and baby spinach, giving the fried falafel a gorgeous green color.

Traditionally, you'll find falafel with herbs added into the mixture, which usually offers a slight green or yellow hue. With this twist, I upped the amount of fresh herbs and added tender baby spinach, giving the fried falafel a pop of freshness and a deeper green color.

Once you make homemade falafel, the variations are endless! Keep it classic and serve falafel stuffed inside homemade pita bread or in Mediterranean falafel bowls drizzled with the creamiest tahini sauce or simply serve on top of homemade hummus like we have here.

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🌿 Ingredients

  • Dried Garbanzo Beans: Dried chickpeas are essential in making a crispy falafel. Canned beans are way too soft for falafel and won't produce the same texture. Make sure to soak the dried chickpeas for at least 8 hours beforehand.
  • Fresh Herbs: Cilantro, parsley and mint brighten the falafel with fresh flavors and also give the falafel a gorgeous green color.
  • Fresh Spinach: Baby spinach is tender and blends up with the herbs easily. This also gives the green falafel and beautiful green color. You can use baby kale instead of spinach.
  • Onion and Garlic: These are classic aromatics in most falafel recipes. I like using a yellow onion for falafel.
  • Spices: Cumin and coriander are warm spices that give depth to the falafel.
  • Flour: Use either all-purpose flour, chickpea flour or a gluten-free flour blend. A little flour is needed to help bind the mixture together.
  • Baking Soda and Baking Powder: Both of these are used to keep the falafel light and crisp.
  • High Heat Cooking Oil: Because falafel are shallow fried in batches, a high smoke point oil is important. Avocado oil is a a great high heat cooking oil but can be expensive. Other options are canola oil, grapeseed oil or vegetable oil.

🥙 How to Make Green Falafel

For a detailed step by step recipe with photos, check out my homemade falafel recipe.

  1. Add the dried chickpeas to a large bowl and completely cover with cool water. Allow beans to sit overnight or for at least 8 hours and doubled in size.
  2. Once done, drain the chickpeas and add them to a food processor and pulse a few times until texture looks crumbly and there are no large pieces left. Then transfer the processed beans to a large bowl.
  3. In the same food processor, add the fresh herbs, fresh spinach, onion, garlic and spices. Pulse everything together until it almost looks like a paste and there are no large pieces of onion or herbs.
  4. Add the herb mixture to the beans, along with the flour, baking soda and baking powder and use a large spatula to mix everything very well. Set the mixture aside and place in the refrigerator while the oil heats up.
  5. Heat a large skillet with vegetable oil and bring oil up to 375 degrees Fahrenheit. This is a good time to use an infrared thermometer or you can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
  6. Use a large tablespoon and form batter into balls, about 2 tablespoons worth and use your palms to form the mixture into a ball, without compacting too much.
  7. Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on the first side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
  8. Transfer the falafel to a wire rack that is fitted on top of baking sheet and sprinkle with salt while the falafel are still hot. Continue frying the falafel in batches.
  9. To serve, place falafel on top of hummus and sprinkle toasted pine nuts, a pinch of cayenne and drizzle of olive oil. Garnish with fresh mint leaves.
Serve fried green falafel on top of hummus with a drizzle of olive oil.

📍 Falafel Making Tips

  • Use dried beans for the best authentic falafel. This recipe will not work with canned beans.
  • For gluten-free falafel, use a gluten-free flour blend or chickpea flour.
  • Make sure the oil is hot before adding the falafel. Test the oil with a small piece of batter, if it sizzles right away, it's ready.
  • Don't overcrowd the pan when frying, fry anywhere from 3-5 falafel at a time depending on the size of your skillet.
Can you make falafel ahead of time?

Yes, you can make the mixture ahead of time up to 1 day in advance, but don't add the flour, baking soda or baking powder until right before frying. You can also fry the falafel, chill and freeze for up to 2 weeks.

How do you keep falafel from falling apart?

A little flour is all you need to keep the falafel mixture together. As the falafel mixture sits, moisture can seep out and if that happens, mix in 1-2 more tablespoons of flour.

What to Serve Falafel With

More Falafel inspiration

Green falafel with herbs is perfectly fried and served on top of hummus.
Print Recipe
5 from 8 votes

Green Falafel with Herbs and Spinach

Green falafel are made with loads of fresh herbs and tender baby spinach, giving the homemade falafel a gorgeous green hue.
Prep Time15 minutes
Cook Time15 minutes
Soaking8 hours
Total Time8 hours 30 minutes
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: green falafel, herb falafel
Servings: 12 falafel
Calories: 74kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

For Serving

US Customary - Metric

Instructions

  • Add the dried chickpeas to a large bowl and completely cover with cool water. Allow beans to sit overnight or for at least 8 hours and doubled in size.
  • Once done, drain the chickpeas and add them to a food processor and pulse a few times until texture looks crumbly, and there are no large pieces left. Then transfer the processed beans to a large bowl.
  • In the same food processor, add the fresh herbs, fresh spinach, onion, garlic and spices. Pulse everything together until it almost looks like a paste and there are no large pieces of onion or herbs.
  • Add the herb mixture to the beans along with the flour, baking soda and baking powder and use a large spatula to mix everything very well. Set aside and place the mixture in the refrigerator while the oil heats up.
  • Heat a large skillet with vegetable oil and bring oil up to about 375 degrees Fahrenheit. This is a good time to use an infrared thermometer or you can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
  • Use a large tablespoon and form batter into balls, about 2 tablespoons worth and use your palms to form the mixture into a ball, without compacting too much.
  • Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on the first side until you can see it browning around the sides, about 4-5 minutes. Then flip over and fry the other side.
  • Transfer the falafel to a wire rack that is fitted on top of baking sheet and sprinkle with salt while the falafel are still hot. Continue frying the falafel in batches.
  • To serve, place falafel on top of hummus and sprinkle toasted pine nuts, a pinch of cayenne and drizzle of olive oil. Garnish with fresh mint leaves.

Notes

  • 1 cup of dried beans yields about double or 2 cups of beans after soaking.
  • If making the falafel mixture ahead of time, don't add the flour, baking soda or baking powder until right before frying. 
  • Make falafel ahead of time and freeze. Fry, chill and place falafel in a resealable plastic bag in the freezer for up to 1 month. 
 

Nutrition

Calories: 74kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 248mg | Potassium: 215mg | Fiber: 3g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg

Four Cheese Pizza with Sausage and Peppers

· 5 Comments

This four cheese pizza with sausage and peppers is everything you want in a deliciously savory pizza! Melty mozzarella and creamy ricotta top the pizza along with crumbles of Italian sausage and strips of sweet roasted red peppers. Finish the pizza with a grating of Parmesan and fresh oregano leaves to bring all the flavors together!

Four cheese pizza with Italian sausage and peppers.

If there is one dish that I will never turn down, it's sausage and peppers. Usually, we'll enjoy a sausage and peppers sandwich on a soft roll with a caesar salad on the side and there is nothing better! For another wonderful pizza combination, try my Spinach Feta Pizza.

This pizza with sausage and peppers is strongly inspired from the classic Italian American dish. The pizza starts with four cheeses including melty mozzarella, creamy ricotta and savory Pecorino and Parmesan cheese. Here is my recipe for a Pizza Sandwich.

Once the four cheese pizza base is set, add cooked and crumbled Italian sausage and roasted red peppers. The combination of melty and creamy cheeses with the savory and rich sausage and sweet peppers is just out of this world!

For another fun pizza try my Fig Prosciutto Pizza with Balsamic, the fresh Figs are wonderful.

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🍅 Ingredients

  • Pizza Dough: Leave the dough at room temperature for at least 30 minutes, which will help the dough relax and make it easier to roll out.
  • Marinara Sauce: Keep it easy and your your favorite jarred marinara or use leftover marinara from Sunday gravy.
  • Mozzarella Cheese: Look for a dry mozzarella cheese which will have less moisture. I prefer to grate my own mozzarella, but pre-shredded always works in a pinch!
  • Ricotta Cheese: Look for a low-moisture ricotta or "basket ricotta". This style of ricotta is thicker and creamier and won't have excess moisture that could weigh down your pizza dough. If you have a Whole Foods near you, look for Bellwether Farms ricotta which is one of my favorites!
  • Parmesan Cheese: Parmigiano Reggiano is an aged hard Italian cheese that has fantastic saltiness. You can often find Parmesan grated or use a hand grater to grate a block of cheese yourself.
  • Pecorino Cheese: Pecorino cheese is a hard Italian sheeps milk cheese that grates very well. Pecorino is much saltier and stronger in flavor than Parmesan and is a great garnish to add more saltiness and savoriness to yoru dishes.
  • Italian Sausage: Most Italian sausage is seasoned with fennel and oregano and comes in mild or spicy with hot red peppers added.
  • Fresh Herbs: Fresh oregano and, or basil leaves for garnish.

🍕 How to Make Pizza with Sausage and Red Peppers

  1. Preheat the oven to 500 degrees Fahrenheit at least 30 minutes minutes before cooking and place a pizza stone in the oven to preheat.
  2. Cook the sausage and bring a skillet to medium-high heat and add Italian sausage. Break the sausage up into crumbles and cook the sausage until cooked through and edges are caramelized and slightly crispy. Once done, set aside.
  3. Roll out the pizza dough on a lightly floured surface to a 10 inch circle.
  4. Spread a thin layer of marinara sauce onto the pizza, leaving a border around the dough.
  5. Top the pizza with slices of mozzarella, dollops of ricotta cheese, the crumbled sausage and slices of roasted red peppers.
  6. Finish the pizza with grated pecorino cheese, grated parmesan cheese, oregano leaves and a drizzle of olive oil.
  7. Transfer the pizza onto the pizza stone and cook the pizza for 5-8 minutes until the cheese and bubbly and melted and dough is golden brown.
Roll out the pizza dough to a 10 inch circle.
Top the pizza with four cheeses, including mozzarella, pecorino, mozzarella and Parmesan.
Add cooked crumbled Italian sausage to the cheese pizza.
Add roasted red peppers to thee sausage and cheese pizza.
Top the sausage pizza with a grating of parmesan cheese.
Pre-heat the oven and pizza stone and carefully transfer the pizza onto the hot stone.

📍Pizza Making Tips

  • Bring the pizza dough to room temperature at least 30 minutes before cooking, which will make rolling out much easier.
  • If the dough springs back when you are rolling out, let it relaxe for a few more minutes.
  • A pizza stone gives a great crispy crust, but if you don't have one, turn a baking sheet upside down and preheat that in the oven.
Pizza with sausage and peppers and fresh oregano.

Substitutions and Variations

  • If you don't eat pork, substitute with Italian spiced chicken sausage.
  • Make the pizza spicy and use spicy Italian sausage or add red pepper flakes or Calabrian peppers.
  • Instead of using jarred peppers, roast your own peppers! Place a whole red pepper under the broiler and turn until charred on all sides. Then remove the charred layer and slice into strips.
Do you need to cook sausage before putting on pizza?

Yes, sausage takes a lot longer to fully cook than pizza, so it's very important to fully cook sausage before adding as a topping.

What is the best sausage for pizza?

Look for an Italian seasoned sausage for great flavor. Italian sausage is seasoned with fennel and other seasonings and can be mild or spicy.

More Pizza ideas

Even more Pizza Inspiration

Four cheese pizza with Italian sausage, roasted peppers and grated Parmesan.
Print Recipe
5 from 12 votes

Four Cheese Pizza with Sausage and Peppers

This four cheese pizza with sausage and peppers is everything you want in a deliciously savory pizza! Garnish with fresh oregano and grated Parmesan.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main
Cuisine: American, Italian
Keyword: four cheese pizza, pizza with sausage and peppers, red pepper pizza
Servings: 2 pizzas
Calories: 1703kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 pound pizza dough room temperature, cut in half
  • All-purpose flour for dusting
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese sliced or shredded
  • 1 cup full fat ricotta cheese drained of excess moisture
  • ½ pound Italian sausage about 2 links, crumbled
  • 1 jarred roasted red pepper cut into strips
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Pecorino cheese

Toppings

  • Fresh oregano leaves
  • Fresh basil leaves roughly torn
  • Olive oil
  • Chili flakes or Calabrian peppers, optional
US Customary - Metric

Instructions

  • Preheat the oven to 500 degrees Fahrenheit at least 30 minutes minutes before cooking and place a pizza stone in the oven to preheat.
  • Cook the sausage and bring a skillet to medium-high heat and add Italian sausage. Break the sausage up into crumbles and cook the sausage until cooked through and edges are caramelized and slightly crispy. Once done, set aside and drain on a paper towel lined plate.
  • Roll out both halves of the pizza dough on a lightly floured surface to a 10 inch circle.
  • Spread a thin layer of marinara sauce onto both pizzas, leaving a border around the dough.
  • Top the pizzas with the slices or shredded mozzarella, dollops of ricotta cheese, the crumbled sausage and slices of roasted red peppers.
  • Finish the pizza with grated pecorino cheese, grated parmesan cheese, oregano leaves and a drizzle of olive oil.
  • Transfer the pizza onto the pizza stone and cook the pizza for 5-8 minutes until the cheese is bubbly and melted and dough is golden brown.

Notes

  • If a pizza stone is not available, use a baking sheet! Turn a baking sheet upside down and preheat that in the oven. 
  • Look for a thick ricotta with less moisture or drain ricotta in a fine mesh strainer over a bowl to drain excess moisture. This will make for a thicker and creamier ricotta cheese. 
  • Dust some flour under the dough before adding the toppings, so it transfers easily into the oven. 

Nutrition

Calories: 1703kcal | Carbohydrates: 85g | Protein: 98g | Fat: 110g | Saturated Fat: 57g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 317mg | Sodium: 4351mg | Potassium: 1383mg | Fiber: 7g | Sugar: 20g | Vitamin A: 5932IU | Vitamin C: 167mg | Calcium: 1209mg | Iron: 8mg

Cast Iron Steaks with Mushroom

· 2 Comments

A true classic, there is nothing like a well made steak! A perfectly seared cast iron steak is an impressive recipe that everyone should have in their back pocket. Once seared, the steaks are finished with a garlic herb butter baste and a variety of garlic sautéed mushrooms.

Sliced New York strip with wild mushrooms and herbs.

There is something to be said about a well seared steak with the perfect medium rare center. This recipe for cast iron steak with mushrooms walks you through how to cook the perfect New York strip steak at home. If you prefer a more tender filet, here is a great recipe for cast iron filet mignon. For a great steak appetizer that is going to impress your guests, try my Steak crostini.

The steak is seared in a hot cast iron skillet, then basted with a flavorful garlic and herb infused butter. While the steak is resting, saute a variety of wild mushrooms to serve along with the New York strip steak. Serve these Cast Iron Steaks with Turkish Sumac Onions for a more great flavor in every bite.

For the perfect side dish to go along with these steaks my Flavorful Mediterranean Rice will go perfectly.

This recipe for cast iron steak is part of a date night in series. Serve alongside pasta with tomato mascarpone sauce or mussels marinara.

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🍄 Ingredients

  • New York Strip: Look for steaks that are at least 1 inch thick. This will ensure that the steaks are not overcooked.
  • Kosher Salt and Ground Pepper: A course Kosher salt and medium grind of black pepper is all the seasoning you need for the steaks. Don't be shy with the salt and pepper and season all of the sides of the steak.
  • Butter: Use an unsalted butter to control the salt. There is butter in searing and basting the steak. And if you have access to a good quality European butter, that will make the recipe taste even better.
  • Garlic Cloves: A few smashed garlic cloves are added to the garlic butter baste and another few are finely chopped and sautéed with the mushrooms.
  • Herbs: Use any combination of fresh rosemary, thyme and oregano for the herb bundle.
  • Mushrooms: Use any combination of smaller mushrooms, such as button mushrooms, cremini or shiitaki mushrooms and enoki mushrooms.

🥩 How to Cook a New York Strip Steak

  1. Bring the steak out to room temperature at least 20 minutes before cooking.
  2. When ready to cook, place a medium sized cast iron skillet over high heat and season the steak liberally with salt and pepper on all sides.
  3. Once the cast iron is very hot, add butter and oil and sear the steak on the first side, until a deep crust is formed, about 3-4 minutes.
  4. Once the first side is seared, turn the steak over and continue searing until deeply caramelized. Sear the sides and fat cap as well.
  5. Add a few more tablespoons of butter, the herb bundle and garlic cloves and baste the butter onto the steak. Carefully tilt the pan towards you and push the steak away from you in the pan. Then use a spoon to baste the butter onto the steak, for another 30 seconds.
  6. Once steak is done, remove is to a cutting board and cover with foil to rest for at least 10 minutes.
  7. Lower the heat in the cast iron and add another tablespoon of butter, chopped garlic and saute for 30 seconds. Then add the mushrooms, season with salt and pepper and saute until mushrooms are tender, for 3-5 minutes.
  8. Once the steak has rested, slice against the grain and serve with garlic sautéed mushrooms.
Sear the New York strips in a hot cast iron skillet with butter.
Once you turn the seared steaks over, add herbs, garlic and another tablespoon of butter.
Sear thicker cuts of steak, such as a New York strip on all sides.
Baste the seared steaks with a garlic and herb infused butter.
Once the steaks have seared on all sides, remove them to a cutting board to rest for at least 10 minutes.

Tips for Cooking the Perfect Steak

  • Bring the steaks out to room temperature at least 20 minutes before cooking. This will ensure that steaks have a better sear and cook more evenly.
  • Make sure the cast iron skillet is VERY hot and almost smoking. Once it's hot, then add the seasoned steaks.
  • Don't overcrowd the pan. Depending how large the cast iron skillet is, only add 1-2 steaks at a time, so they can get a good sear.
  • Once the steaks are done, let the meat rest for at least 10 minutes before slicing.
Seared cast iron New York strip steaks with mushrooms, garlic and herbs.

🌡️ Steak Cooking Temperatures

If you are nervous about knowing when the center of the steak is done, use a digital meat thermometer. Probe the thermometer into the center of the steak for the internal temperature.

  • Rare: 125-130 degrees Fahrenheit
  • Medium Rare: 140-140 degrees Fahrenheit
  • Medium: 140-150 degrees Fahrenheit
  • Medium Well: 150-155 degrees Fahrenheit
  • Well Done: 160 + degrees Fahrenheit
How long should you cook a New York Strip?

For a 1-½ inch New York strip, cook the steak for 3-4 minutes per side for medium rare.

New York Strip vs. Ribeye?

New York strip steak is leaner than a ribeye and has a fat cap on the side of the steak. A butter baste will help flavor and tenderize the NY strip. A ribeye steak has more marbling and is a more tender cut of steak.

More great Beef ideas

What Sides to Serve with Steak

Cast iron seared steaks with wild mushrooms and herbs.
Print Recipe
5 from 5 votes

Cast Iron Steaks with Mushrooms

Perfectly seared cast iron steaks with mushrooms is an impressive and elegant dinner recipe. Finish the steak with a flavorful herb butter baste.
Prep Time20 minutes
Cook Time15 minutes
Resting10 minutes
Total Time45 minutes
Course: Dinner, Main
Cuisine: American
Keyword: cast iron steaks, seaqred New York strip steak
Servings: 4 servings
Calories: 446kcal
Author: Samantha Ferraro
Cost: $30

Equipment

Ingredients

For the Steaks

  • 2 New York Strip steaks about ½-3/4 pound each
  • Kosher Salt and Ground Pepper
  • 3 tablespoons Unsalted butter divided
  • 2 tablespoons Avocado oil or other high heat cooking oil
  • 2 Garlic cloves peeled and gently smashed
  • Herb bundle any combination of rosemary, thyme and or oregano

Mushrooms

US Customary - Metric

Instructions

  • Remove the steaks from the fridge and leave out at room temperature for at least 20 minutes before cooking.
  • When ready to cook, place a medium sized cast iron skillet over high heat.
  • Dry the steaks very well with paper towels and season the steaks liberally with salt and pepper on all sides.
  • Once the cast iron is very hot, add 1 tablespoon of butter and avocado oil to the skillet and sear the steaks on the first side, until a deep crust is formed, about 3-4 minutes.
  • Once the first side is seared, turn the steaks over and continue searing until deeply caramelized. Sear the sides and fat cap as well.
  • Add a 2 more tablespoons of butter, the herb bundle and peeled garlic cloves and baste the butter onto the steak. Carefully tilt the pan towards you and push the steaks away from you in the pan. Then use a spoon to baste the butter onto the steaks, for another 30 seconds.
  • Once steaks are done, remove them to a cutting board and cover with foil to rest for at least 10 minutes.
  • Lower the heat in the cast iron and add a tablespoon of butter and the chopped garlic and saute for 30 seconds. Then add the mushrooms, season with salt and pepper and saute until mushrooms are tender, for 3-5 minutes.
  • Once steaks have rested, slice against the grain and serve with garlic mushrooms.

Video

Notes

  • Let the steaks come to room temperature for at least 20 minutes before cooking. 
  • NewYork strips are a leaner cut of steak, so don't be shy with the butter!
  • Pat the meat dry very well with paper towels, this will help the seasoning stick. 

Nutrition

Calories: 446kcal | Carbohydrates: 5g | Protein: 27g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 380mg | Potassium: 745mg | Fiber: 1g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

Creamy Tomato Mascarpone Sauce with Pasta

· 11 Comments

Creamy and luxurious, this tomato mascarpone sauce will be your favorite weeknight pasta sauce! Tangy mascarpone cheese creates the most velvety pink tomato sauce and tastes like it's been simmering or hours!

Easy creamy tomato mascarpone sauce with linguine.

This tomato mascarpone sauce is a quick pink sauce that is done in nearly 20 minutes and tastes like the sauce has been simmering for hours! What makes this simple tomato sauce so decadent is the addition of creamy and thick mascarpone cheese, which offers a slight sweetness and acidity to the tomato sauce. And if you have leftover mascarpone, use it in this colorful heirloom tomato tart with mascarpone!

Usually, when I make my pink vodka sauce, I roast the tomatoes for an hour, which gives a fantastic sweetness. But on a weeknight, when I am craving something luxurious, rich and without the fraction of the work, I make this quick and creamy tomato mascarpone sauce.

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🍝 Why You'll Love this Recipe

  • Tomato mascarpone sauce is made in nearly 20 minutes.
  • The sauce thickens and clings to pasta easily!
  • Great flavors with minimal ingredients!
  • The mascarpone makes the tomato sauce ulta luxurious, decadent and comforting.

🍅 Ingredients

  • Olive Oil: The start of most pasta sauces. use a good quality olive oil and save some for garnish.
  • Garlic: A few cloves, finely chopped and added to gently saute with the olive oil.
  • Dried Oregano: A pinch of dried oregano balances the sweet and savory notes of the sauce.
  • Tomato Paste: I love using tomato paste that comes in a tube for easy use.
  • Crushed Tomatoes: Use canned crushed tomatoes or tomato puree for a smooth sauce.
  • Mascarpone Cheese: Mascarpone cheese nis a thick Italian cream cheese that comes in a tub. You can often find it with the other cheeses in grocery stores. If mascarpone isn't available, substitute with American style cream cheese
  • Parmesan Cheese: Freshly grated parmesan cheese is added to the sauce as well as for garnish.
  • Fresh Basil: A few leaves of fresh basil freshen up the rich pasta sauce. You can also use fresh oregano which would be a nice flavor as well.

⏲️ Instructions

  1. Boil salted water and cook pasta 1-2 minutes shy of package directions. Once pasta is done cooking, reserve ½ cup of the starchy pasta water for later use.
  2. Bring a wide skillet over medium heat and drizzle with olive oil. Once shimmering, add the chopped garlic, add garlic and dried oregano and saute for 1 minute or until garlic is fragrant.
  3. Add the tomato puree and tomato paste and season with salt and pepper. Fill the tomato can halfway with water and add that to the sauce.
  4. Simmer the sauce for 10 minutes so the flavors come together.
  5. Whisk in the mascarpone cheese and parmesan cheese until well combined.
  6. When pasta is done, add the cooked pasta directly to the tomato and mascarpone sauce and toss to combine, so the sauce evenly coats all of the pasta. If sauce is too dry, add some pasta water and continue tossing.
  7. Serve pasta in bowls and garnish with a drizzle of olive oil, grated parmesan cheese and fresh basil.
Add the chopped garlic to the olive oil.
Add crushed tomatoes to the garlic and olive oil stir together.
add ½ cup of mascarpone cheese to the tomato sauce and whisk together.
Add grated parmesan cheese to the tomato mascarpone sauce and stir to combine.
Whisk the tomato mascarpone sauce together until the sauce is a blush pink color.
Add the cooked pasta directly into the creamy tomato mascarpone sauce and toss to combine.

Recipe Tips

  • When cooking pasta, save 1 cup of of the starchy pasta water, to add to the sauce if the sauce is too thick.
  • Boil the pasta for 1-2 minutes less than the box directions and finish cooking the pasta directly in the sauce.
Simple creamy tomato mascarpone sauce with pasta.

🌶️ Variations and Substitutions

  • If mascarpone cheese isn't available, substitute with cream cheese.
  • For added heat, add ½ teaspoon of chili flakes or Calabrian peppers.
  • Use this creamy mascarpone tomato sauce as a base for pizza.
  • Serve the pasta with seared scallops or shrimp on top.
What does mascarpone cheese taste like?

Mascarpone is a thick Italian cream cheese that is rich, slightly sweet and has a touch of acidity and is often compared to cream cheese.

Does mascarpone sauce melt when heated?

Yes, mascarpone melts nicely when heated and is a great addition to a pink sauce for pasta. As the mascarpone sauce melts into the tomato sauce, it creates a lovely creamy pink pasta sauce.

What to Serve With

This recipe was made as part of a date night dinner menu. Here are some suggestions on what to serve alongside.

More pasta recipes

Creamy and easy tomato mascarpone sauce with parmesan and fresh basil.
Print Recipe
4.87 from 15 votes

Creamy Tomato Mascarpone Sauce with Pasta

This easy tomato mascarpone sauce is made with crushed tomatoes, tangy mascarpone cheese and Parmesan and made in nearly 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: tomato and mascarpone sauce, tomato mascarpone sauce
Servings: 4 servings
Calories: 835kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Boil salted water and cook pasta 1-2 minutes shy of package directions. Once pasta is done cooking, reserve 1 cup of the starchy pasta water for later use.
  • Bring a wide skillet over medium heat and drizzle with olive oil. Once shimmering, add the chopped garlic, add garlic and dried oregano and saute for 1 minute or until garlic is fragrant.
  • Add the tomato puree and tomato paste and season with salt and pepper. Add the tomato puree and tomato paste and season with salt and pepper. Fill the tomato can halfway with water and add that to the sauce.
  • Simmer the sauce for 10 minutes so the flavors come together.
  • Whisk in the mascarpone cheese and parmesan cheese until well combined.
  • When pasta is done, add the cooked pasta directly to the tomato and mascarpone sauce and toss to combine, so the sauce evenly coats all of the pasta. If sauce is too dry, add some pasta water and continue tossing.
  • Serve pasta in bowls and garnish with a drizzle of olive oil, grated parmesan cheese and fresh basil.

Video

Notes

Save 1 cup of starchy pasta cooking water to add to the sauce if needed. 
Cook the pasta for 1-2 minutes less than the package instructions, then finish cooking pasta in the sauce. 
Sauce can be made ahead up to 3 days in advance. 

Nutrition

Calories: 835kcal | Carbohydrates: 101g | Protein: 31g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 507mg | Potassium: 909mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1982IU | Vitamin C: 14mg | Calcium: 460mg | Iron: 5mg

Mussels Marinara with Garlic and Basil

· 3 Comments

This recipe for mussels marinara is easy, quick and full of fresh flavors! Fresh mussels are gently simmered in a simple and flavorful marinara sauce with garlic, white wine and basil. And don't forget the crusty bread to sop up the delicious marinara sauce!

Easy and quick mussels marinara recipe served with toasted bread.

Mussels marinara is a simple Italian American recipe that is cooked in nearly 20 minutes. The longest part of the recipe is cleaning the mussels, which will be explained further in this post.

The cleaned mussels are then simmered in a simple marinara sauce with garlic and basil and cooked until the mussels just open up. Then grab some crusty bread (or roasted garlic and herb focaccia) and dig into the flavorful marinara sauce! For another Seafood recipe with an Italian Spin, try my Halibut Piccata.

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A Little Story

Each year on my birthday (which is Halloween!), I have one request. To cook a bunch of fresh mussels in marinara sauce. I grab the crusty bread and happily dip it into the flavorful marinara sauce with a scoop of sauce in the mussel shell and there is nothing better!

Mussels marinara is childhood favorite of mine. As kids, my cousins, grandparents aunt and uncle would frequent a New Jersey restaurant called Ilvento's, which is no longer around. We would order bowls of mussels marinara and happily dig in until the bowl was empty. And now as an adult, I make my own mussels marinara recipe each year on my birthday (or sometimes I'll switch it up and make Thai Coconut Curry Mussels.)

🥫 Ingredients

  • Mussels: Look for fresh mussels without any cracks in the shell. Mussels should be cooked the same day they are bought and always kept cold. More on how to clean mussels below.
  • Olive Oil: This will be used to saute the chopped garlic.
  • Garlic: Fresh garlic cloves that are finely chopped or sliced. When buying garlic, look for tight packed cloves and cloves without any green stems growing out of the cloves.
  • White Wine: A touch of white wine brings a layer of acidity to the recipe. Use a lighter style such as Pinot Grigio.
  • Crushed Tomatoes: Use crushed canned tomatoes or passata, which are strained tomatoes.
  • Fresh Basil: A few fresh basil leaves are added to the simple marinara sauce, with some for garnish too.
  • Red Pepper Flakes: This is optional, but if you prefer a bit more heat and spice, add pinch of red pepper flakes, as garnish.

💦 How to Clean Mussels

It takes longer the clean mussels than it is to cook with them, but it will be worth it! Here is a simple step by step on how to clean mussels before cooking.

  1. Once you bring home the mussels from the store, remove them from the bag and place the mussels on top of ice in a large bowl and keep them cold in the refrigerator.
  2. When ready to cook, use a Shellfish scrubber or something similar and scrub each mussel under cold water.
  3. Each mussel has a “beard”, which is how the mussel holds onto rocks in the water and needs to be removed before cooking. Use a towel and pull off each beard.
  4. Place the cleaned mussels in ice cold water until ready to cook.
  5. Discard any mussels with cracked or broken shells and mussels that don’t open/close when tapped gently.
Pull the beard off of each mussel then soak mussels in cold water.
Soak the de-bearded mussels in ice cold water before cooking with them.

The next time you purchase mussels, same some and make a hearty French bouillabaisse!

📍How to Make Mussels Marinara

Mussels cook in less than 10 minutes, which makes this recipe a perfect weeknight meal or appetizer!

  1. Bring a medium sized skillet to medium heat and drizzle with olive oil.
  2. Once the oil is hot, add the chopped garlic and saute until fragrant.
  3. Pour in white wine and let that reduce for 30 seconds.
  4. Add the crushed tomatoes and fresh basil leaves and season with salt and pepper. Give the sauce a good stir and simmer for 10 minutes so all the flavors come together.
  5. Remove the cleaned mussels from the cold water and add them into the sauce and give them a gentle stir.
  6. Place a lid on the skillet and cook until the mussels just open up, about 6-7 minutes.
  7. Once done, transfer the mussels marinara to a large serving bowl and garnish with fresh basil and red pepper flakes.
Sauté chopped garlic in olive oil until fragrant.
Add crushed tomatoes to the garlic and olive oil stir together.
Add roughly chopped basil to the simmering marinara sauce.
Add clean mussels to simmering marinara sauce and cook until the mussels just open.

Recipe Tips

  • When soaking the mussels in water, add a ½ teaspoon of flour or salt to the water. This will help the mussels spit out any sand or debris.
  • Discard any broken or cracked mussel shells.
  • Mussels are best cooked and eaten on the same day they are purchased.

🍝 Variations and Substitutions

  • Add cooked linguine to the mussels marinara for a main course option.
  • Add a teaspoon of chopped Calabrian peppers to the marinara sauce for a spicier flavor.
  • Instead of mussels, use the same recipe with clams.
Mussels steamed in marinara sauce and garnished with fresh basil leaves.
How long should you cook mussels?

Mussels cook very quickly and in about 6-7 minutes. Cook the mussels until they just open up and discard any mussels that don't open after cooking.

Do you need to clean mussels before cooking?

Yes its very important to clean the mussels before cooking. Mussels can hold sand and other debris in the shells and the outside of the shell can have rocks and other debris. Take the time to rinse, scrub and remove the beards from each mussel.

More Seafood Recipes to Try

Steamed mussels in marinara sauce topped with fresh basil leaves.
Print Recipe
5 from 10 votes

Mussels Marinara with Garlic and Basil

Mussels marinara is easy, quick and full of flavors! Mussels gently simmer in a simple and flavorful marinara sauce with garlic, white wine and basil.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American, Italian
Keyword: mussels marinara, mussels marinara recipe
Servings: 4 servings
Calories: 215kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Keep the cleaned mussels soaked in ice cold before until ready to cook.
  • Bring a medium sized skillet to medium heat and drizzle with olive oil.
  • Once the oil is hot, add the chopped garlic and saute until fragrant, about 1 minute.
  • Pour in the white wine and let that reduce for 30 seconds.
  • Add the crushed tomatoes and fresh basil leaves and season with salt and pepper. Give the sauce a good stir and simmer for 10 minutes so all the flavors can come together.
  • Remove the cleaned mussels from the cold water and add them into the sauce and give them a gentle stir, so the sauce begins to coat the mussels.
  • Place a lid on the skillet and cook until the mussels just open up, about 6-7 minutes.
  • Once done, transfer the mussels marinara to a large serving bowl and garnish with fresh basil and red pepper flakes and serve with roasted bread.

Video

Notes

  • Mussels are best enjoyed the same day they are purchased. 
  • Do not reheat mussels, plan on purchasing, cleaning and cooking on the same day.
  • Mussels have a lot of water in them, so don't add any more water to the sauce. The sauce will loosen up once the mussels are simmering.  
  • Discard any broken or cracked shells. 

Nutrition

Calories: 215kcal | Carbohydrates: 14g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 651mg | Potassium: 827mg | Fiber: 2g | Sugar: 5g | Vitamin A: 712IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 6mg

Dessert Charcuterie Board

· 2 Comments

Build a stunning, colorful and perfectly sweet dessert charcuterie board full of all your favorite sweet treats and cheeses to pair with!

Dessert charcuterie board with cookies, chocolate and served with sparkling proseco.

Whether you are building a charcuterie board for Valentines day or just want to make a sweet and simple dessert charcuterie board to snack on, you will love the cheese and dessert pairings for this dessert cheese board!

In a past life, I worked as a cheesemonger for a few years, and during that time I learned so much about cheese! I learned all about how to arrange a simple cheese board, as well as different cheese pairings with all sorts of additions, such asn sweets and cookies. This was a fun board to create and yes, you can have your dessert and eat it too (even with cheese!)

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🍓Ingredients

Cheese pairs very well with sweets and desserts. Here are some ingredients to add to your dessert cheese board.

Cheese

  • Triple Cream Brie: Triple cream brie is decadent and rich. Some options are St Angel, shown in these photos and Delice de Bourgogne, which is rich and buttery. You can also look for a mild double cream brie, such as D'affinois.
  • Mascarpone: This is a creamy, thick and spreadable Italian cream cheese. Top mascarpone with dried rose petals or with strawberry or raspberry jam.
  • Kaltbach Cremeux: This is an alpine style cheese from Switzerland and personally, one of my all time favorite cheeses! Kaltbach cremeux melts really well and is delicious simply sliced on it's own. The flavor is slightly nutty and buttery. If kaltbach cremeux isn't available, look for Gruyere cheese.
  • Roquefort Blue Cheese: This is a sheeps milk blue cheese from France. Roquefort is creamy and slightly salty and spreads very well. Use roquefort cheese when making a blue cheese dressing or topping a grilled steak.
  • Aged Gouda: Aged gouda has lovely protein crystals called tyrosine. These give a great crunchy texture to the nutty and buttery cheese. Cut the aged gouda into rustic cubes.

Sweets and Crackers

  • Chocolate Bar: Use a good quality semi sweet or dark chocolate bar. Break up the pieces and add them to your dessert board.
  • Crackers: Look for buttery crackers and chocolate crackers to pair with the theme. Some favorite are these chocolate crackers and these buttery shortbread crackers.
  • Linzer Cookies: Or jam filled thumbprints.
  • Chocolate Covered Strawberries and Cherries: Melt chocolate and dip the strawberries into the melted chocolate. Do the same with maraschino cherries. Then place on a parchment lined plate to dry.
  • Fresh Berries: Raspberries, strawberries and cherries, if they are in season.
  • Macarons: Many local bakeries make macarons but they are also available online. feeling inspired, Let's make some Make Marzipan Fruits and give some as a sweet gift.
  • Honeycomb: Break up the honeycomb into small chunks and serve alongside the blue cheese.
  • Jam: Strawberry jam, raspberry jam and black cherry jam are some favorites.
  • Nuts: Because there are a lot of sweets on the dessert charcuterie board, look for something salty to balance the flavors, such as whole pistachios or almonds.

🍪 How to Arrange a Dessert Charcuterie Board

  1. Assemble the bowls with jams or mascarpone cheese onto the cheese board.
  2. Arrange the cheeses around the cheese board, evenly spaced out.
  3. Add the honeycomb next to the blue cheese and arrange the chocolate dipped strawberries.
  4. Nestle the crackers, cookies and macarons around the cheese and in the large areas.
  5. Fill in the gaps with fresh fruit, nuts and pieces of chocolate bar.
Dessert charcuterie board full of cookies, jams and cheese.

🧀 Dessert and Cheese Pairings

Try these fun and delicious cheese and dessert pairings.

  • Roquefort Blue Cheese + Honeycomb + Shortbread Crackers
  • Triple Cream Brie + Linzer Cookies or Jam Filled Thumbprints
  • Kaltbach Cremeux + Chocolate Cracker
  • Mascarpone Cheese + Raspberry Jam + Dark Chocolate
  • Aged Gouda + Chocolate Crackers
  • Triple Cream Brie + Shortbread Crackers + Strawberry Jam

📍Cheese Board Tips

  • Let the cheese sit at room temperature for at least 30 minutes before serving.
  • Make the board look full, without any gaps.
  • Make the chocolate covered strawberries ahead of time, so the chocolate has time to harden.
  • Cut the cheeses into different shapes for a better visual effect. Cut the gouda into cubes, the alpine style cheese into slices and the blue cheese into a wedge.
  • Serve your dessert charcuterie board with sparkling wine.
Dessert charcuterie board with different cheeses, cookies, chocolate and served with sparkling rosé.
What cheeses pair with dessert?

Cheese and dessert pair very well together! Try a creamy brie cheese with raspberry jam and jam filled cookies, such as thumbprints. And try aged gouda with dark chocolate.

Can you make a charcuterie board ahead of time?

Yes you can. If making a charcuterie board ahead of time, arrange the cheeses on the board and make sure the fruit is not wet and is fully dry. Keep the crackers separate until ready to serve, as the crackers can get soggy if placed in the refrigerator.

How much cheese per person?

A general rule is to have 2 ounces of each cheese, per person with 3-5 different styles of cheese.

More appetizer inspiration

Medium sized dessert cheese board with cheese, macarons and jams.
Print Recipe
5 from 4 votes

Dessert Charcuterie Board

Build a stunning, colorful and perfectly sweet dessert charcuterie board full of all of your favorite sweet treats and cheeses to pair with!
Prep Time20 minutes
Cook Time10 minutes
Drying time for chocolate dipped fruit30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, French
Keyword: dessert board, dessert charcuterie board, dessert cheese board
Servings: 6 servings
Calories: 155kcal
Author: Samantha Ferraro
Cost: $30

Ingredients

Cheese

  • 4 ounces Triple Cream Brie
  • 4 ounces Roquefort Blue Cheese
  • 4 ounces Kaltbach Cremeux sliced, or Gruyere cheese
  • ½ cup Aged Gouda cut into ½ inch cubes
  • ½ cup Mascarpone cheese top with dried rose petals, optional

Crackers and Sweets

  • Dark Chocolate Bar broken up into pieces or chunks
  • Crackers chocolate or shortbread crackers
  • Linzer Cookies or thumbprints
  • Fresh Raspberries
  • Chocolate Dipped Strawberries recipe below
  • Chocolate Dipped Maraschino Cherries recipe below
  • Macarons
  • Honeycomb cut into small chunks
  • Fruit Jam
  • Whole Pistachios
US Customary - Metric

Instructions

Make the Chocolate Dipped Strawberries

  • Wash and dry the strawberries very well. Dry the maraschino cherries.
  • Melt 1 cup of semi sweet chocolate chips in the microwave for 30 seconds until melted or use a double boiler.
  • If using a double boiler, add an inch of water to a small pot and place a heat proof glass bowl on top, making sure the bowl is not touching the water.
  • Pour 5 ounces of chocolate chips into the bowl and bring up to a simmer. Use a spatula to whisk the chocolate until melted.
  • Dip the fruit into the chocolate and place on a parchment lined plate until the chocolate has solidified.

Arrange the Dessert Board

  • Fill bowls with mascarpone cheese and another bowl with jam and assemble onto the cheese board. Garnish the mascarpone cheese with dried rose petals or jam.
  • Arrange the cheeses around the cheese board, evenly spaced out.
  • Add the honeycomb next to the blue cheese and arrange the chocolate dipped strawberries and cherries.
  • Nestle the crackers, cookies and macarons around the cheese and in the large areas.
  • Fill in the gaps with fresh fruit, nuts and pieces of chocolate bar.

Video

Notes

  • Measurements of cheeses are estimates, but a good rule of thumb is 2 ounces of each cheese, per person. 
  • Let cheese come to room temperature 30 minutes before serving.

Nutrition

Calories: 155kcal | Carbohydrates: 1g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 172mg | Potassium: 24mg | Sugar: 0.4g | Vitamin A: 374IU | Calcium: 164mg | Iron: 0.05mg

Greek Nachos with Hummus

· 32 Comments

Dare I say that these Greek Nachos are even more delicious than the traditional version? Packed with gorgeous eye popping color, crunch and layers of flavor! Toasted pita chips are piled high with flavorful roasted chicken, creamy hummus and a bright a fresh chopped salad.

Greek nachos layered with yogurt, hummus and black olives.

Whether you call them Mediterranean nachos, hummus nachos or pita nachos, this fun and flavorful twist on Greek inspired nachos are packed with gorgeous eye popping color, crunch and loads of bold flavors!

Once you toast the pita chips, the possibilities are endless! Top the mediterranean nachos with homemade tzatziki sauce and with dollops of creamy homemade hummus and fresh chopped salad thats seasoned with herbs and lemon.

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🍅 Ingredients

  • Pita Bread: This will act as your "chips". Cut the pita into wedges and season with za'atar and bake in the oven until just crisped. You could also make homemade pita bread if you have the time.
  • Shredded Roasted Chicken: This is perfect for leftover roasted chicken or roast a few chicken breasts seasoned with turmeric, za'atar and cumin.
  • Hummus: Simple store bought hummus or homemade beet hummus would be striking and delicious.
  • Tzatziki: I use the same sauce for Greek fries and it's always a winner!
  • Chopped Salad: A must for anything Mediterranean! Chop up tomatoes and cucumbers and season with lemon juice, oil and a splash of balsamic vinegar.
  • Other Toppings: Feta cheese, pitted olives, tahini sauce, fresh herbs, chopped onion.
Ingredients for Greek nachos, including hummus, pita bread, yogurt and olives.

📋 Instructions

  1. Make the Pita Chips: Preheat the oven to 400 degrees Fahrenheit and place pita wedges on a baking sheet. Season with za'atar, cumin, salt and pepper and drizzle with olive oil and toss to combine. Bake the pita chips for about 12-15 minutes until toasted.
  2. Roast Chicken Breast: Season the chicken breast with turmeric, cumin, za'atar and salt and pepper. Drizzle with olive oil and coat everything evenly all over chicken. Roast the chicken breasts in the oven at 400 degrees Fahrenheit for about 20 minutes, or until fully cooked through. Remove from the oven, cool slightly then shred the chicken and set aside.
  3. Make the Tzatziki: To a bowl, add grated cucumber, yogurt, lemon juice and mint and stir to combine.
  4. Make the Chopped Salad: To a bowl, add the chopped tomatoes and cucumber, fresh herbs, lemon juice, olive oil and vinegar and stir to combine.
  5. Assemble the Greek Nachos: Scatter the pita chips on the bottom of a platter, then top with the shredded chicken, dollops of hummus and tzatziki sauce and chopped salad and garnish with, crumbled feta cheese, chopped olives and diced red onion.
Loaded Greek nachos with pita chips, hummus, yogurt, chicken and olives.

🌶️ Substitutions and Variations

  • Use store bought pita chips to make Greek nachos even easier!
  • Leftover rotisserie chicken or leftover roasted chicken is perfect for this recipe!
  • Instead of classic hummus, substitute with red beet hummus for a pop of color.
  • For extra spice, add a dollop of spicy harissa sauce.
  • For a vegetarian option, omit the chicken and substitute with Mediterranean roasted vegetables.

Recipe Tip

Make a batch of pita chips ahead of time! Baked pita chips can be made up t o 3 days in advance and once toasted, let cool completely then seal in a resealable plastic bag or container.

What toppings should I put on Greek nachos?

These Greek inspired nachos are a fun twist and welcome all sorts of toppings! Make them hummus nachos with different hummus flavors and top with crumbled feta cheese and fresh herbs.

Can I make Greek nachos ahead of time?

If making the nachos ahead of time, make all of the components separately and then assemble before serving. The longer the toppings are on the pita chips, the soggier they will get.

 More Great Snacks

Greek style nachos layered with pita chips, hummus and olives.
Print Recipe
5 from 26 votes

Greek Nachos with Hummus

Greek nachos are packed with crunch and layers of flavor! Toasted pita chips are topped with roasted chicken, hummus and colorful toppings.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Mezze
Cuisine: Greek, Mediterranean
Keyword: Greek nachos with hummus, Mediterranean nachos, pita nachos
Servings: 4 servings
Calories: 592kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Pita Chips

Roasted Chicken

Tzatziki Sauce

  • ¾ cup plain yogurt
  • ½ Persian cucumber grated or diced
  • 2 tablespoons lemon juice or juice from ½ a lemon
  • 2 tablespoons fresh mint chopped
  • Salt and pepper to taste

Chopped Salad

Additional Toppings

US Customary - Metric

Instructions

  • Make the Pita Chips: Preheat the oven to 400 degrees Fahrenheit and place pita wedges on a baking sheet. Season with za'atar, cumin, salt and pepper and drizzle with olive oil and toss to combine.
  • Bake the pita chips for about 12-15 minutes until toasted, then remove and set aside.
  • Roast Chicken Breast: Season the chicken breast with turmeric, cumin, za'atar and salt and pepper. Drizzle with olive oil and coat everything evenly all over chicken.
  • Roast the chicken breasts in the oven at 400 degrees Fahrenheit for about 20 minutes, or until fully cooked through. Remove the chicken from the oven and let cool slightly, then shred the chicken and set aside.
  • Make the Tzatziki: To a bowl, add the grated cucumber, yogurt, lemon juice and mint and stir to combine. Taste for seasoning and adjust as needed.
  • Make the Chopped Salad: To a bowl, add the chopped tomatoes and cucumber, fresh herbs, lemon juice, olive oil and vinegar and stir to combine.
  • Assemble the Greek Nachos: Scatter the pita chips onto the bottom of a platter, then top with the shredded chicken, dollops of hummus, tzatziki sauce and chopped salad.
  • Garnish the nachos with crumbled feta cheese, chopped olives and diced red onion.

Notes

If you can't find pita bread, store bought pita chips is a great substitute.
Use leftover roasted or rotisserie chicken instead of roasting your own.
To make vegetarian, omit chicken and load up with sauces and salads. 
Once assembled, the pita bread can get soggy, so plan on serving once assembled.

Nutrition

Calories: 592kcal | Carbohydrates: 38g | Protein: 38g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 1190mg | Potassium: 790mg | Fiber: 4g | Sugar: 5g | Vitamin A: 599IU | Vitamin C: 12mg | Calcium: 328mg | Iron: 3mg

 

One Pot Chicken and Rice with Lemon and Chickpeas

· 25 Comments

This flavorful and easy one pot chicken and rice recipe is seasoned with bold Mediterranean spices of warm cumin, paprika, turmeric and tart sumac. Add chickpeas for additional texture and protein and finish everything with loads of fresh herbs and bright lemon.

One pot chicken and rice is seasoned with cumin and sumac and cooked with nutty chickpeas and fresh lemon slices.

One pot lovers, unite! This one pot chicken and rice recipe is everything you want in an easy weeknight dinner! For another wonderful One Pot Chicken meal, try my One Pot Chicken Provencal or my Chicken Francese.

Bone in chicken thighs are seasoned with a mixture of bold Mediterranean spices including warm cumin and paprika, turmeric and bright sumac. Once the chicken thighs are seared and browned, they finish cooking in the same pot with fragrant basmati rice and nutty chickpeas. For another wonderful Mediterranean dish try my Mediterranean Crispy Rice Salad.

The results are a tender and flavorful Mediterranean spiced chicken with perfectly cooked rice and savory chickpeas. Pair this one pot chicken dish with chopped salad or homemade tzatziki sauce for a true explosion of flavors!

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🍋 Why You'll Love this Recipe

  • Bold Mediterranean flavors! Cumin, paprika, bright sumac and fresh lemon zest season the chicken thighs and the flavor combination is delicious!
  • Bone in and skin on chicken thighs ensure that the chicken stays juicy and tender!
  • This one pot chicken and rice is done in nearly 30 minutes!

📋 Ingredients

  • Chicken Thighs: Bone in and skin on chicken thighs have more fat and flavor than chicken breast. When baked in the oven with other grains, the chicken stays juicy and tender and won't dry out.
  • Spices: A mixture of Mediterranean spices including paprika, turmeric, sumac, cumin and a touch of warm allspice bring big flavors to this simple one pot recipe.
  • Fresh Lemon: Both the lemon zest and lemon slices are used in this recipe to offer a bit of brightness to the warmer flavors. Use a microplane to grate the lemon zest.
  • Garlic and Shallot: Shallots are a little milder than onion and offer great flavor. If shallots aren't available, substitute with finely chopped red onion.
  • Basmati Rice: The grains of basmati rice are long and fragrant. If you are looking for a truly delicious and airy basmati rice, my favorite is India Gate Basmati Rice.
  • Chickpeas: A simple can of chickpeas is drained and rinsed and added to the one pot chicken recipe. The chickpeas stay tender and the outside gets ever so crunchy.
  • Chicken Stock: I like using a chicken stock base, such as this one or use your favorite chicken or vegetable stock. If stock isn't available, use water. There is so much flavor in this chicken recipe, it will still be delicious!

⏲️ Instructions

  1. Dry the chicken well with paper towels and season with the spices and lemon zest on all sides.
  2. Bring a wide pan or dutch oven to medium heat and drizzle with olive oil and sear chicken, skin side down until deeply golden brown, about 3-4 minutes, then turn over and cook the other side for another 2-3 minutes.
  3. Remove the chicken and set aside and in the same pan, saute the chopped shallots for 1-2 minutes, then stir in the garlic and saute for another minute.
  4. Add the basmati rice and saute so all the grains are coated with the seasonings. Add the chickpeas and stir to combine.
  5. Nestle the chicken on top of the rice and pour chicken stock around the chicken.
  6. Top the chicken with lemon slices and cover the pan. Place in a 400 degree Fahrenheit oven for 20 minutes, then remove the lid and continue cooking for another 10 minutes.
  7. Once done, remove from the oven and garnish with fresh chopped parsley.
One pot lemon chicken with rice and chickpeas is flavored with Mediterranean spices of sumac and cumin.

🌶️ Substitutions and Variations

  • If chickpeas aren't available, substitute with canned white beans.
  • Boneless chicken thighs will work great, just reduce the cooking time by 3-5 minutes.
  • Add quick cooking spinach or cubed zucchini for extra vegetables.
  • For added heat, add a teaspoon of harissa paste or Aleppo pepper.

Recipe Tip

Rinse the basmati rice before adding it to the recipe. Rinsing the rice cleans up any debris and also removes excess starch, making a lighter and airier result.

Can you cook raw chicken and rice together?

Yes you can. Chicken thighs take about 25-30 minutes to cook with an internal temperature of 165 degrees Fahrenheit. This is the same amount of time it will take the rice to cook and become tender as well.

Can one pot chicken and rice be made ahead of time?

Yes, this can be made up to 3 days in advance. When reheating, add ¼ cup to ½ cup more liquid so the chicken and rice doesn't dry out.

More Flavorful Chicken Recipes to Try

One pot Dutch oven chicken thighs are cooked with rice and chickpeas and seasoned with lemon and cumin.
Print Recipe
5 from 22 votes

One Pot Chicken and Rice with Lemon and Chickpeas

A flavorful and easy one pot chicken and rice recipe that is seasoned with bold Mediterranean spices, chickpeas and fresh lemon.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: lemon chicken and rice, one pot chicken and rice
Servings: 4 servings
Calories: 786kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre heat the oven to 400 degrees Fahrenheit.
  • In a small bowl, add all of the spices, lemon zest and salt and pepper and stir to combine.
  • Dry the chicken thighs very well with paper towels and season the chicken with the spice and lemon zest mixture, making sure all the chicken is generously and evenly coated all over.
  • Bring a wide dutch oven or pan to medium heat and drizzle with olive oil. Sear the chicken, skin side down until deeply golden brown, about 3-4 minutes, then flip over and sear the other side for another 2 minutes.
  • Once done, remove chicken from the pan and reserve to a plate.
  • In the same pan, add the chopped shallots and saute until caramelized and softened for about 2-3 minutes, then add the chopped garlic and saute for another 1-2 minutes until fragrant.
  • Add the basmati rice and saute the rice in the residual fat, so all of the grains are lightly coated with the flavored oil. Add the drained chickpeas and toss together for another minute.
  • Nestle the chicken thighs into the rice and chickpea mixture, skin side up and pour the chicken stock around the chicken. Scatter the lemon slices on top of the chicken.
  • Turn off heat and cover the pot. Then place it into the oven and cook for 20 minutes. Then remove the cover and continue cooking for additional 10 minutes. until the liquid has absorbed and chicken is cooked through.
  • Once done, remove the chicken from oven and garnish everything with fresh chopped parsley.

Notes

Take the time to sear the chicken skin and render the fat to use in sautéing the aromatics and rice. 
Rinse the basmati rice a few times until the water runs clear. This produces a lighter and airier result once the rice is cooked. 
 

Nutrition

Calories: 786kcal | Carbohydrates: 58g | Protein: 47g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 1493mg | Potassium: 791mg | Fiber: 7g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 4mg

Greek Rice Pilaf with Orzo

· 5 Comments

20 minutes is all you need for the most flavorful and easy side dish! Greek rice pilaf with orzo is flavored with fresh lemon zest, loads of fresh dill and toasted pine nuts and pistachios for extra crunch.

Greek rice pilaf with orzo and dill, fresh lemon and more fresh herbs.

Greek rice pilaf with orzo is a simple rice dish that is all made in one pot and done in nearly 20 minutes! This is the easy side dish I like to make for weeknight dinners alongside herb and citrus roasted salmon or lemon herb roast chicken.

This lemon rice pilaf is flavored with loads of fresh herbs, toasted pine nuts and simmered in a savory broth instead of water, for even more flavor. My next favorite side dish is my Mujadara with Chickpeas, the lentils in this dish are wonderful.

Why You'll Love this Recipe

  • Everything cooks in one pot! The toasted nuts, rice and orzo all cook in the same pot!
  • Cooks in nearly 20 minutes! Making this a perfect side dish for weeknight dinners.
  • Lots of textures and Flavors! The tender orzo, nutty basmati rice and toasted pine nuts give the simple dish big flavors and great textures.

🍋 Ingredients

After a quick scan of the pantry, a few staples produces the most delicious, buttery and nutty rice dish.

  • Ghee and Olive Oil: Both are used to create a lovely depth of flavor. If you are keeping the side dish dairy free, use just olive oil, though I do love the richness that ghee offers.
  • Shallots: Shallots are milder than onions and have great flavor. If shallots aren't available, substitute with ¼ of a red onion.
  • Toasted Pine Nuts and Pistachios: Both gently toasted in the olive oil and ghee mixture. A good substitute would be slivered almonds.
  • Orzo: Orzo is a small shaped pasta that looks similar to rice. Orzo cooks quickly and is common in a Greek ride pilaf.
  • Basmati Rice: Look for long grain basmati rice, which will be lighter and more flavorful. My favorite basmati rice is India Gate, which has long grains and is incredibly light.
  • Fresh Herbs: Fresh dill and parsley give the simple side dish a bright of freshness.
  • Lemon Zest: Both lemon zest and fresh lemon juice give the Greek pilaf a hit of brightness. Use a microplane to grate the lemon zest.
  • Vegetable Stock: Use either vegetable stock or chicken stock to flavor the pilaf. I like using a stock base with condensed flavor.

📋 Instructions

  1. Melt olive oil and ghee over medium heat and saute shallots for 2-3 minutes until the shallots begin to soften.
  2. Add the pine nuts and pistachios and saute for another 2 minutes, tossing the nuts around the olive oil so they toast evenly.
  3. Stir in the garlic and saute for another minute until fragrant.
  4. Add in the basmati rice and orzo and saute so all of the grains are coated with the oil, then add in the lemon zest and lemon juice.
  5. Pour in stock, give everything a good stir and bring up to a boil, then reduce to a simmer. Place the lid on the pot and cook for 15 minutes or until all the liquid as absorbed and the rice and orzo is tender.
  6. Once done, turn off heat and add chopped herbs and fluff everything together with a fork and serve.
Lemon rice pilaf with orzo, dill and pistachios.

Variations

  • Substitute slivered almonds instead of pistachios or pine nuts.
  • For a vegan option, omit ghee and just use olive oil.
  • Substitute other fresh herbs such as mint and basil.

Recipe Tip

Keep an eye when you are toasting the nuts. Use a spatula to move them around and evenly toast the nuts with the oil. As soon as they become fragrant, either remove the toasted nuts or add your next ingredient.

Why is my rice pilaf mushy?

Adding too much liquid or overcooking can cause rice pilaf to become mushy. A good rule of thumb is 2:1, liquid to rice ratio.

Should you wash rice before making pilaf?

You don't have to, but washing the rice removes any excess debris as well as excess starch, making for a fluffier and airier rice. To wash rice, rinse the rise under cool water until the water runs clear.

What to serve with Greek Rice Pilaf

Because the rice pilaf has bold Greek flavors of garlic, dill and pine nuts, it will pair with anything Mediterranean. Serve alongside preserved lemon and yogurt marinated chicken or olive oil braised chicken with citrus and fennel.

15 minutes for the most flavorful side dish. Lemon rice pilaf is cooked with orzo and toasted pine nuts, pistachios and loads of fresh herbs.
Print Recipe
5 from 6 votes

Lemon Rice Pilaf with Dill and Pistachios

20 minutes for the most flavorful side dish. Lemon rice pilaf is cooked with orzo and toasted pine nuts, pistachios and loads of fresh herbs.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Greek, Mediterranean
Keyword: Greek lemon rice, Greek rice pilaf, lemon dill rice, lemon rice pilaf, rice pilaf with orzo
Servings: 4 servings
Calories: 466kcal
Author: Samantha Ferraro
Cost: $8

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a medium sized pot, melt the ghee and olive oil together and add chopped shallots. Saute for 2-3 minutes until the shallots begin to soften.
  • Add the pine nuts and pistachios and saute for another 2 minutes, tossing the nuts around the olive oil so they toast evenly.
  • Add in the garlic and cook for another minute, tossing everything together.
  • Add in the basmati rice and orzo and saute everything together so the rice and orzo get coated with all of the other flavors. Add in the lemon zest and lemon juice and give it another stir.
  • Pour in 2 cups of stock, give everything a good stir once more and bring to a gentle boil, then reduce to a simmer. Place a lid on the pot and cook for 15 minutes or until all the liquid as absorbed and the rice and orzo is tender.
  • Once done, turn off heat and let cool for a few minutes. Then add chopped herbs and fluff with a fork, gently stiring the herbs in the rice and serve.

Notes

Substitute slivered almonds instead of pistachios or pine nuts.
For a vegan option, omit ghee and use just olive oil.
Substitute other fresh herbs such as mint and basil.

Nutrition

Calories: 466kcal | Carbohydrates: 45g | Protein: 8g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 475mg | Potassium: 298mg | Fiber: 3g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 2mg

Four Cheese Gnocchi Al Forno with Sausage

· 2 Comments

Creamy and decadent, this gnocchi al forno is everything you want in a comforting and flavorful baked gnocchi recipe! Pillowy potato gnocchi is folded in with Italian sausage, a simple tomato sauce and a four cheese mixture of ricotta, Parmesan, mozzarella and burrata cheese.

Gnocchi al forno with Italian sausage, ricotta and burrata cheese in a Dutch oven braiser.

When it comes to weeknight cooking, I am all for easy, flavorful and comforting recipes (give me a bowl of pasta fagioli any day!). Italian cuisine is one of my favorites, and on a leisurely Sunday afternoon, you may find a simmering pot of meatballs in Sunday gravy on the stove. But on a standard weeknight, simple cheesy baked gnocchi comes to the rescue.

This four cheese gnocchi al forno hits all the spots! Light potato gnocchi is tossed with crumbles of Italian sausage, tomato sauce and a mixture of melty and soft cheeses. And if you happen to have extra cheese leftover (is that such a thing?), stuff them inside a cheese calzone!

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🍅 Ingredients

  • Gnocchi: Gnocchi are Italian potato dumplings that can be found in the pasta section of grocery stores. Gnocchi is fantastic in other sauces as well, such as tossed in a bright almond pesto.
  • Italian Sausage: Links of Italian sausage are broken up into crumbles and tossed with the tomato sauce and cheeses. If you like spicy, look for hot Italian sausage, or for a mild flavor, look for sweet Italian sausage.
  • Dried Oregano: Or use a few sprigs of fresh oregano, roughly chopped.
  • Garlic: A few cloves of fresh garlic is finely chopped and added to the browned sausage mixture.
  • Tomato Sauce: This recipe uses canned crushed tomatoes, but use what you have on hand, such as a store bought marinara sauce, passata or tomato puree.
  • Mozzarella Cheese: Cubes of mozzarella are added to the sauce mixture and as the gnocchi bakes, the cheese gently melts and becomes gooey.
  • Ricotta Cheese: Look for dry ricotta or ricotta that is packaged in a basket. This means that the ricotta will be thicker and creamier and not as watery.
  • Parmesan Cheese: A healthy grating of Parmesan cheese is added towards the end of baking. Another option is Pecorino cheese.
  • Burrata Cheese: Burrata is a ball of mozzarella with a very soft cream inside, called stracciatella. Burrata cheese is delicate and I suggest adding this after the baked gnocchi is finished.
  • Fresh Basil: A few leaves of fresh basil brighten up the richer flavors.

See recipe card for quantities.

⏲️ Instructions

Brown the Sausage

  1. Drizzle a wide pan or Dutch oven with a bit of oil and bering up to medium-high heat.
  2. Add the Italian sausage and use a sturdy spatula to break up the sausage.
  3. Cook until halfway cooked, then add chopped garlic and dried oregano and continue cooking until sausage is cooked through and caramelized.
Once the Italian sausage is half way cooked, add the chopped garlic and saute.

Break up the Italian sausage unto crumbled and cook until a nice crust forms on the sausage.

Make the Sauce

  1. Add the tomato sauce to the sausage mixture and stir to combine. Simmer the sauce for 10 minutes so it reduces slightly.
  2. Add the cooked gnocchi to the sauce and stir to combine.
  3. Top with mozzarella cheese, ricotta cheese and grated Parmesan cheese.
Add crushed tomatoes to the browned Italian sausage.

Add cooked gnocchi to the tomato sauce and sausage mixture.

Stir the cooked gnocchi into the sausage and tomato sauce mixture.
Add cubes of mozzarella cheese to the gnocchi, sausage and tomato sauce mixture,

Bake the Gnocchi

  1. Place gnocchi in a 425 degree Fahrenheit oven for 15-20 minutes until the cheese melts and under the broiler for 2-5 minutes for an extra crisp topping.
  2. Remove baked gnocchi from oven and roughly tear burrata cheese on top.
  3. Garnish with fresh basil leaves and serve.
Place gnocchi al forno under the broiler to broil the outside cheese layer.

Variations

  • No Pork: If pork sausage isn't an option, look for an Italian flavored chicken or turkey sausage.
  • Spicy: For added heat, add ½ teaspoon of red pepper flakes to the sausage mixture or a teaspoon of Calabrian chiles.
  • Add Vegetables: Add quick cooking vegetables such as spinach, cubed zucchini or cubed eggplant.
Decadent gnocchi al forno also called baked gnocchi, s garnished with fresh basil leaves and chunks of burrata cheese in a simple tomato sauce.

FAQ

What are gnocchi made of?

Gnocchi are Italian potato dumplings that are soft and pillowy. Typically, gnocchi is made up of mashed potatoes, semolina flour and egg.

Can you make gnocchi al forno ahead of time?

Gnocchi al forno is great to make ahead up to 3 days in advance and tastes better as it sits. If making ahead, add the burrata cheese and fresh basil after reheating.

What to Serve with Gnocchi Al Forno

Weeknight gnocchi al forno topped with burrata and fresh basil.
Print Recipe
5 from 5 votes

Four Cheese Gnocchi Al Forno with Sausage

Decadent cheesy gnocchi al forno is layered with savory Italian sausage and a cheesy mixture of ricotta, Parmesan, mozzarella and burrata cheese.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main
Cuisine: Italian
Keyword: baked gnocchi al forno, gnocchi al forno, gnocchi al forno with sausage
Servings: 8 servings
Calories: 522kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees Fahrenheit and bring a pot of salted water to a boil.
  • Once boiling, add the gnocchi and cook until the gnocchi float to the top, about 8 minutes. Then drain gnocchi, and set aside.
  • Place a wide Dutch oven or pan on medium high heat and drizzle with olive oil. Add the Italian sausage and use a sturdy spatula to break up the sausage.
  • Once the sausage is halfway cooked, add the chopped garlic and dried oregano and continue cooking until the sausage is cooked through and outside is caramelized.
  • Add the tomato sauce to the sausage and stir together and continue simmering for 10 minutes, so the sauce reduces slightly. Then add the cooked gnocchi to the sausage and stir to combine.
  • Scatter cubes of mozzarella cheese onto the sauce and top with dollops of ricotta cheese and grating of Parmesan cheese.
  • Please gnocchi al forno in the oven and cook until the cheese melts, about 15 to 20 minutes and then place under the broiler for another 3 to 5 minutes for an extra crisp top.
  • Remove gnocchi from the oven and top with roughly torn burrata cheese and a fresh basil leaves.

Video

Notes

If pork isn't available, substitute with Italian flavored chicken or turkey sausage. 
Gnocchi al forno makes greta leftovers and reheats very well. Store for up to 3 days. 
If making ahead, reserve the burrata until it has been reheated. 

Nutrition

Calories: 522kcal | Carbohydrates: 30g | Protein: 26g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 97mg | Sodium: 1051mg | Potassium: 504mg | Fiber: 3g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 11mg | Calcium: 395mg | Iron: 4mg

Turkish Red Lentil Soup with Mint and Lemon (Mercimek Çorbasi)

· 23 Comments

Full of bold flavors of smoked paprika, bright mint and fresh lemon, this Turkish red lentil soup will hit all of your taste buds! Turkish lentil soup is full of hearty grains such as lentils and rice and is gluten free and made in nearly 30 minutes!

Turkish lentil soup garnished with fresh mint and lemon.

If you are looking for a truly impressive, yet simple soup with bold flavors, you will fall in love with Turkish red lentil soup (also called mercimek çorbas in Turkish).

Flavors of smoked paprika, earthy mint and fresh lemon transform a humble grain soup into something extraordinary!

This recipe is adapted from a fantastic Turkish cookbook called, The Sultans Kitchen. If you are looking to dive into Turkish cuisine, I highly recommend this cookbook!

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A Quick Story

We were first introduced to this lentil soup on our trip to Istanbul. On our food tour, the host took us to this small tucked away kitchen behind the bazaar. If you blinked, you would walk right passed it. But alas, as we tucked under the markets merchandise, there was a single woman serving up only this simple Turkish lentil soup.

I will never forget this experience because it was so out of the ordinary. We sat on weak plastic chairs on a fold away table and I remember seeing hanging sheets and shirts from the sellers in the market.

The lentil soup was served simply in a bland soup bowl and garnished with lemon and lots of freshly torn bread. I remember the smokiness from the paprika and the brightness from the freshly squeezed lemon. The combination is out of this world and at the first bite, I was mesmerized at how such a simple soup could express such bold flavors!

🥣 Why You'll Love Turkish Lentil Soup

  • So much flavor! Smoked paprika, dried mint and fresh lemon create a symphony of bold flavors!
  • Gluten Free! The soup is made full of hearty grains, including rice, quinoa and lentils that give the soup body and happen to be gluten free.
  • Great to make ahead! Turkish lentil soup holds up very well and freezes well too. Make a large batch and freeze half for when you are craving something comforting.

🍅 Ingredients

This simple lentil soup is full of some fantastically bold flavors and hearty grains. There are a lot of ingredients, but everything cooks down in nearly 30 minutes and will taste like the soup has been cooking for hours!

  • Red Lentils: Cooks in 30 minutes and blends up beautifully, making this a slightly creamy soup.
  • Rice and Quinoa: Both gluten free and add thickness and texture to the lentil soup. The original recipe uses bulgur which you can add as well.
  • Onions, Garlic, Red Bell Pepper and Tomato: Aromatics to start the soup off, feel free to substitute shallots, leeks or orange bell pepper.
  • Tomato Paste: Brings a bit of depth and sweetness to the soup. If you can find red pepper paste, which is more accessible in Turkey, use that.
  • Smoked Paprika: This is what really bright the Turkish lentil soup to life and I love the additional smokiness the spice offers. if you don't like the smoke flavor, use sweet paprika.
  • Dried mint: Potent and bright and works so well with the smoky paprika. You can find dried mint online or you can use fresh mint, but the dried herb has a more direct flavor.
  • Stock: Use a flavorful chicken stock or vegetable stock or you can make your own with this great tutorial on how to make vegetable stock.
  • Lemon: Fresh is best and the brightness of fresh lemon juice at the end wakes up all of the other robust flavors. Lemon zest is also sautéed with the other aromatics.
Turkish red lentil soup is made with red lentils, rice, quinoa and garnished with mint and lemon.

⏲️ Instructions

  1. In a large pot, add the butter and olive oil and saute the chopped onion and red bell pepper until pepper is tender, then saute garlic for another minute.
  2. Add the dried mint, smoked paprika and Turkish red pepper (or you can substitute regular red pepper and stir spices together in the oil.
  3. Stir in the tomato paste, chopped tomato and lemon zest and saute.
  4. Add the dried red lentils, white rice and red quinoa and saute to coat the grains with the other flavors.
  5. Add 8 cups of vegetable broth and bring soup to a boil Cook the soup for about 30 minutes until rice, lentils and quinoa are tender. Taste for doneness and seasoning.
  6. Once soup is cooked, you can use an immersion blender to puree some of the soup for a better texture.
  7. Garnish with a squeeze of lemon, olive oil, fresh herbs.

Substitutions and Variations

  • Red or orange lentils will work for this recipe since both cook down fairly quickly.
  • To make the soup vegan, omit the butter and use only olive oil.
  • This can be made in the slow cooker as well! Cook the recipe as written and add soup to the slow cooker on low for 6 hours and blend the soup at the end of cooking.

Recipe Tip

What makes Turkish red lentil soup so delicious, is the creamy texture. To blend the soup, use either an immersion blender or ladle a few cups of the soup in a blender and blend until smooth. Keep some of the texture and only blend half of the soup.

Do you have to soak lentils before making soup?

Red lentils cook very quickly and don't need to be soaked before cooking. Just add the lentils along with the broth and cook until tender.

Can you freeze red lentil soup?

Yes, Turkish red lentil soup stores and freezes very well. Store the soup in a sealed container, leaving some room for expansion and freeze for up to 2 months.

More Turkish Recipes to Try

More Soups To Try

Turkish lentil soup with rice, mint and lemon.
Print Recipe
4.95 from 20 votes

Turkish Red Lentil Soup

Full of bold flavors of smoked paprika, mint and lemon, this Turkish lentil soup is full of hearty grains such as lentils and rice and is gluten free and made in nearly 30 minutes.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main, Soup
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: red lentil soup, Turkish lentil soup, Turkish red lentil soup
Servings: 6 servings
Calories: 270kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a large pot, add the butter and olive oil and saute the chopped onion and red bell pepper until the pepper is tender, about 5-8 minutes. Then add the chopped garlic and saute until fragrant, for another minute
  • Add the dried mint, paprika and Turkish red pepper (or you can substitute regular red pepper and stir the spices together in the oil
  • Stir in the tomato paste, chopped tomato and lemon zest and season with salt and pepper. Allow the tomatoes to cook for 1-2 minutes to soften.
  • Add the dried red lentils, white rice and red quinoa and stir all of the grains together so the flavors coat all of the grains.
  • Add 6 cups of vegetable broth and bring the soup to a boil. Once boiling, bring down to a strong simmer and cook the soup for about 30 minutes until rice, lentils and quinoa are tender. Taste for doneness and seasoning and adjust as needed.
  • Once soup is cooked, turn off the heat use an immersion blender to puree some of the soup for a smoother texture.
  • Ladle the soup into bowls and garnish with a squeeze of lemon, drizzle of olive oil, top with fresh herbs.

Notes

  • Either red or orange lentils will work for this recipe since both cook down fairly quickly.
  • To blend the soup, use either an immersion blender or ladle soup in a blender. I like some texture and chose to not blend it all the way.
  • This can be made in the slow cooker as well! Do the recipe as written and add soup to the slow cooker on low for 6 hours.
  • To make this lentil soup vegan, just omit the butter and use only olive oil.
Recipe inspired by The Sultan's Kitchen Cookbook

Nutrition

Calories: 270kcal | Carbohydrates: 38g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 125mg | Potassium: 760mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1551IU | Vitamin C: 41mg | Calcium: 53mg | Iron: 4mg

Hawaiian Macaroni Salad

· 9 Comments

If you have ever been to Hawaii and had a "plate lunch", you know how creamy and delicious Hawaiian macaroni salad is! Creamy and slightly sweet, Hawaii's mac salad is a comfort food favorite!

Authentic Hawaiian mac salad with grated carrot and onion.

Growing up in Hawaii, plate lunch is part of the culture and there are a few key components to a delicious plate lunch. The protein, such as shoyu chicken or kalbi ribs, a scoop of white rice and another scoop of Hawaiian style macaroni salad. Or as the locals call it, "mac salad". This wonderful Mac Salad is a great addition to my Seared Furikake Ahi which brings this wonderful fish to a new level.

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🤙 What is Hawaiian Mac Salad

Hawaiian mac salad is an integral part of the food culture of Hawaii and many locals have their own macaroni salad recipe. Though mac salad is not Hawaiian food, it is said to have been brought over by the plantation owners who came from Europe.

These days, this creamy macaroni salad is a staple of local food in Hawaii. And there are a few key ingredients and tips that make for a delicious or "ono" (delicious in Hawaiian), authentic macaroni salad.

An authentic Hawaiian style macaroni salad recipe has to be incredibly creamy, savory and slight sweet with no large or crunchy pieces. Therefore the simple ingredients of carrots and onion are finely grated and mixed into the mac salad very well.

📋 Ingredients

Hawaiian macaroni salad is simple and has a handful of ingredients. There are variations that are added, such as tuna or hard boiled eggs as well. But the star of the show is creamy and thick Best Foods Mayonaise.

Ingredients for Hawaiian mac salad include Best Foods mayonnaise.
  • Elbow Macaroni: This is the classic shape of local style mac salad. The small shape of the elbow noodles soaks up the mayonaise, making a creamy result.
  • Best Foods Mayonnaise: If you asked any local in Hawaii what mayonnaise is best, they will say Best Foods. It's thick and creamy and the flavor is iconic. The sister brand is Hellman's mayonnaise, which is the same product.
  • Grated Carrot: Grating a carrot is worth the step to achieve the right texture. Use the large holes of a box grater. The carrot also gives a bit of sweetness to the mac salad.
  • Grated Onion: If you can find a sweet onion or sweet Maui onion, use that. If not, a yellow or white onion would work great. Grate the onion so there are no large pieces to bite into.
  • Sugar: A touch of white sugar gives the entire mac salad a bit of sweetness.
  • Vinegar: To counter the sweetness from the sugar and carrot, a touch of apple cider vinegar or rice wine vinegar adds a layer of brightness to the decadent macaroni salad.
  • Salt and Pepper: Taste as you go and adjust as needed. I like a lot of black pepper in my mac salad but start small and add more as you taste.

See recipe card for quantities.

⏲️ Instructions

  1. Cook elbow macaroni fully, drain and rinse under cold water and let the macaroni cool completely.
  2. Once cooled, add the macaroni to a large bowl along with the grated carrot, grated onion, mayonaise, vinegar, sugar, salt and pepper and stir to combine very well.
  3. Cover the macaroni salad with plastic wrap and place in the refrigerator for at least 1 hour, so the flavors can blend.
  4. Once the mac salad is chilled, taste for seasoning and adjust as needed. Garnish with chives if preferred and serve.
To the cooked macaroni noodles, add Best Foods mayo, grated carrot, grated onion and a bit of sugar.

Step 1. Add the cooked and cooled macaroni, grated carrot, grated onion, mayonaise, sugar, vinegar, salt and pepper to a large bowl and stir to combine.

In a large bowl, mix the cooked macaroni with the mayonnaise, grated carrot and grated onion.

Step 2. Once mixed, chill the mac salad in the refrigerator for at least 1 hour so all the flavors come together. taste for seasoning and add adjust, as needed.

Recipe Tip:

As the macaroni salad settles, it will soak up the mayonnaise and other flavors and change the flavor slightly from when it's first mixed. Once it's chilled, taste for seasoning and adjust as needed.

🌺 Variations

There are a few variations for Hawaiian mac salad and depending on where you go in Hawaii, you'll see one or more of these styles.

  • Hard Boiled Eggs: Chop 3-4 hard boiled eggs and add that to the macaroni salad when you are mixing everything together.
  • Potato Mac Salad: Peel russet potatoes and cut them into small ¼ inch to ½ inch cubes and boil until incredibly tender and cooked through. Then chill the potatoes and add them to the macaroni salad along with the mayonaise, carrots and onion and stir to combine.
  • Canned Tuna: Hawaiian macaroni salad with tuna is another very popular variation. But it has to be the tuna in oil, for the best flavor!
  • Fried Spam: Cut slices of spam and fry until golden brown and crisp on the outside. Then cut into small cubes add add to the macaroni salad.
Bowl full of creamy Hawaiian mac salad.

Storage

Keep macaroni salad in an air tight container or sealed bowl with plastic wrap and in the fridge. Macaroni salad will last up to 4 days and gets better as it sits.

FAQ

How do you keep macaroni salad from absorbing too much mayonnaise?

Make sure to chill the cooked macaroni noodles fully so it doesn't absorb too much mayonnaise at first. As the macaroni settles, it will absorb some of the mayonnaise, but not as much when chilled.

Should you rinse the macaroni noodles?

Yes, once the macaroni noodles are cooked, drain and rinse under cold water to stop the cooking and rinse away any excess starch. Then chill the macaroni fully and once chilled, stir the mayonaise in.

More Hawaiian Recipes to Try

These are my favorite dishes to serve with Hawaiian Macaroni Salad

Creamy Hawaiian macaroni salad with carrot, onion and Best Foods mayo.
Print Recipe
4.90 from 19 votes

Hawaiian Macaroni Salad

Hawaiian macaroni salad is local style comfort food! This easy macaroni salad is creamy and simply made with carrot, onion and mayonnaise.
Prep Time10 minutes
Cook Time10 minutes
Chilling1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: Hawaiian
Keyword: hawaiian mac salad, Hawaiian macaroni salad
Servings: 8 servings
Calories: 503kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

US Customary - Metric

Instructions

  • Boil the macaroni noodles in a large pot of water until cooked through according to box directions, about 8 minutes.
  • Once cooked, drain the noodles and run the noodles under cold water to stop the cooking.
  • Transfer the cooked noodles to a bowl and refrigerate until completely chilled, about 30 minutes.
  • Once the noodles are chilled, add the mayonnaise, grated carrot, grated onion, sugar, vinegar, salt and pepper and stir to combine very well.
  • Taste for seasoning, though the flavor will change slightly after it's chilled further.
  • Place a sheet of plastic wrap over the bowl and chill in the refrigerator so the flavors can blend together, for at least 1 hour.
  • Taste for seasoning again and adjust as needed. Garnish with chives, if deserved and serve.

Video

Notes

Don't go too heavy with the mayonaise at first, because as the macaroni salad sits, it will absorb the mayonaise mixture. 
the macaroni salad will change slightly in flavor from when it's first mixed to after it's chilled, so taste for seasoning both times and adjust as needed. 
Macaroni salad tastes better as it sits and will last in the fridge for up to 4 days. 
 
 

Nutrition

Calories: 503kcal | Carbohydrates: 44g | Protein: 8g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 567mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1365IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Hawaiian Style Shoyu Chicken

· 5 Comments

Local style Hawaiian shoyu chicken is Hawaii's comfort food! Chicken simmers in a flavorful shoyu base with garlic and ginger until incredibly tender with sweet and savory flavors. Serve shoyu chicken with white rice and creamy mac salad for a truly "ono" Hawaiian style plate lunch!

Hawaiian shoyu chicken served on top of rice with mac salad and salad.

Growing up in Hawaii, I ate my weight in shoyu poke and cucumber kimchi, but when I am craving Hawaiian comfort food, it's always sweet and savory shoyu chicken! For a sweet taste of Hawaii try my Lilikoi Cheesecake Tart.

Shoyu chicken is easy and quick and uses a handful of pantry staples. You'll find shoyu chicken all over Hawaii! Everywhere from local plate lunch spots and restaurants, to family recipes and potlucks and even in the hot food section of grocery stores. Shoyu chicken is truly a Hawaii local favorite!

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🤙 Why You'll Love This Recipe!

  • Shoyu chicken is quick to put together and easy enough to make on a weeknight!
  • Uses every day pantry staples, such as shoyu, brown sugar and garlic.
  • Simple with lots of flavors! Sweet, savory, salty and aromatic!
  • You can't really mess up shoyu chicken! Chopped or crushed garlic, sliced or chopped ginger, add it in and it will still be delicious or as we say, "ono"!

🧄 Ingredients

Shoyu chicken is one of those recipes where you use what you have. But if you want the real deal, use Aloha Shoyu! It's one of the popular shoyu brands used all throughout Hawaii and especially in shoyu chicken.

  • Chicken Thighs: Both skinless and skin on chicken thighs can be used and bone in or boneless thighs. If using boneless chicken thighs, reduce the cooking time by a few minutes
  • Shoyu: Shoyu is Japanese soy sauce and Aloha Shoyu is a brand of soy space that is often used in shoyu chicken. Shoyu is milder and a little sweeter than other styles of soy sauce.
  • Ginger: Not much prep is needed, just slice the fresh ginger and add it to the shoyu mixture.
  • Garlic: You can either chop, slice or smash the garlic cloves and add it right into the shoyu mixture to infuse.
  • Water: Because there is a lot of shoyu being used in the recipe, water is important so the sauce doesn't get too salty. As the chicken cooks in the sauce, it will reduce and become saltier, so water is an important ingredient in this recipe.
  • Brown Sugar: Shoyu chicken is known to have a sweet and savory flavor and a little brown sugar is added to add a layer of sweetness. You can also use honey or regular sugar is brown sugar isn't available.
  • Green Onions: Add 1 chopped green onion to the shoyu broth and another for garnish.
  • Corn Starch: This is optional, but if your sauce is too thin, add a teaspoon of cornstarch to thicken the sauce up a bit.

See recipe card for quantities.

⏲️ Instructions

Assemble and Cook

  1. In medium sized pot, add the shoyu, water, brown sugar, sliced ginger, chopped garlic and green onion and stir to combine. This is a good time to taste and adjust as needed.
  2. Add the chicken to the shoyu mixture and bring up to a low boil. Continue cooking the chicken for 35-45 minutes, until the chicken is cooked through and tender.
Add skin on and bone in chicken pieces to the shoyu sauce.
Cook the chicken thighs in the shoyu sauce until the chicken is cooked through.

Broil Chicken (Optional)

  1. Once the chicken is done, remove the chicken to a foil lined baking sheet and place the chicken skin side up.
  2. Place the chicken under the broiler for 2-3 minutes to crisp up the skin. Keep an eye on it and make sure it's not burning too quickly.
Place the cooked shoyu chicken on a sheet pan and broil, skin side up to crisp the skin.
Broil shoyu chicken under the broiler to crisp up the skin.

Thicken Sauce

  1. If shoyu sauce is thin, whisk cornstarch and some of the hot shoyu broth in a bowl and add back to the shoyu mixture. Continue cooking on a simmer until the sauce slightly thickens.
  2. Once the chicken is done, spoon the chickened shoyu sauce on top of the chicken and serve.
Cook shoyu sauce with cornstarch until slightly thickened.

Variations

Shoyu Chicken is highly customizable. Here is a few ideas to change it up a bit.

  • Spicy: Add 1-2 teaspoons of sriracha or sambal for extra spice in the sauce or serve once it's cooked.
  • Grilled: Not exactly traditional, but use the same marinade and grill the chicken on a grill or in a grill pan.
  • Slow Cooker: Cook shoyu chicken in the slow cooker on low for 5-6 hours until the chicken is tender. Then place the chicken, skin side up under the broiler to crisp up the skin.
Easy Hawaiian style shoyu chicken served on top of rice with macaroni salad and green salad.

FAQ

What does shoyu chicken taste like?

Shoyu chicken has ingredients of ginger, garlic, brown sugar and shoyu, giving it both a salty, savory and slightly sweet flavor.

Can you make shoyu chicken in the slow cooker?

Yes, add the chicken and the shoyu mixture to the slow cooker and cook on low for 5-6 hours, until the chicken is cooked through. Then place the chicken, skin side up under the broiler to crisp up, if desired.

How to Serve Shoyu Chicken

In Hawaii, you'll find shoyu chicken just about everywhere! Serve chicken on top of cooked white rice, with macaroni salad on the side and a green salad.

More Hawaiian style recipes to try

Even more Hawaiian inspiration

Sticky Hawaiian shoyu chicken thighs with rice and mac salad.
Print Recipe
5 from 11 votes

Hawaiian Shoyu Chicken

Hawaiian shoyu chicken is flavored with garlic and ginger and simmered until incredibly tender. Serve with cooked white rice and mac salad.
Prep Time5 minutes
Cook Time45 minutes
Broil5 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Asian, Hawaiian
Keyword: Hawaiian shoyu chicken, shoyu chicken, shoyu chicken recipe
Servings: 4 servings
Calories: 582kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pat the chicken dry very well and remove any excess fat or skin, if necessary.
  • In medium sized pot, add the shoyu, water, brown sugar, sliced ginger, chopped garlic and green onion and stir to combine. This is a good time to taste and adjust as needed.
  • Add the chicken to the shoyu mixture and bring up to a low boil. Continue cooking the chicken for 35-45 minutes, until the chicken is cooked through and tender.
  • Once the chicken is done, remove to a foil lined baking sheet and place chicken skin side up.
  • Place the chicken under the broiler for 2-3 minutes to crisp up the skin. Keep an eye on it and make sure it's not burning too quickly.
  • Meanwhile, if shoyu sauce is thin, whisk cornstarch and some of the hot shoyu broth in a bowl and add back to the shoyu mixture. Continue cooking on a simmer until the sauce slightly thickens.
  • Once the chicken is done, plate the chicken on top of cooked white rice and spoon thickened shoyu sauce on top of the chicken. Garnish with chopped green onions and serve.

Video

Notes

Cooked shoyu chicken lasts in the refrigerator for up to 2 days and is great for leftovers. 
Keep this recipe easier by not chopping the garlic or peeling the ginger, just add it to the shoyu broth!
For lower sodium, use low sodium shoyu. 
Before adding the chicken, taste the shoyu mixture and add more brown sugar or other aromatics, if preferred. 

Nutrition

Calories: 582kcal | Carbohydrates: 18g | Protein: 41g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 2806mg | Potassium: 716mg | Fiber: 1g | Sugar: 14g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

Thai Coconut Curry Mussels

· 7 Comments

Thai inspired coconut curry mussels are loaded with bold flavors of ginger, red curry paste and fresh herbs. The broth becomes creamy and flavorful and once you dip the mussel into the aromatic coconut curry broth, you won't be able to stop at just one!

Steamed mussels in a coconut curry broth with lime and fresh herbs.
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Inspired by some of my favorite Thai flavors, these coconut curry mussels are layered with intense flavors of ginger and garlic and a touch of fish sauce for added umami.

I could, whole heartedly devour the entire bowl and dare I say, these are the best coconut curry mussels ever! The sauce slightly thickens from the coconut milk and all of the savory and slightly sweet layers are finished with fresh and bright lime juice and cilantro. Truly a flavor explosion in every single bite! If you would like a loser sauce, add some ½ a cup of homemade seafood stock for a broth like sauce.

Why You'll Love this Recipe

  • Layers of bold flavors! From the ginger, garlic, creamy coconut milk and bright fresh lime juice and herbs.
  • Mussels are quick to prepare and cook in under 10 minutes!
  • This one is for the seafood lovers! If you love recipes such as steamed clams with white wine or classic cioppino, you will love all the flavors in these steamed Thai mussels!

📋 Ingredients

This recipe would be fantastic with other seafood as well, such as clams or shrimp. Use the broth ingredients as a guideline and add more sweet or saltiness as preferred.

  • Coconut Oil: This is used to saute the aromatics and works well with the coconut milk. Other options are a neutral oil such as avocado oil or grapeseed oil.
  • Mussels: Look for fresh mussels without any cracks in the shell. Mussels should be cooked the same day they are bought and always kept cold. More on how to clean mussels below.
  • Shallot, Garlic and Ginger: Aromatics to get the dish going. You could also substitute the shallot for red onion or sweet onion.
  • Red Curry Paste: I took help from the store and used Thai Red Curry Paste which has great flavor. Green curry paste would work great too.
  • Coconut Milk: For creaminess and richness. Use a full fat coconut milk, which will ultimately make for a creamier coconut curry broth.
  • Fish Sauce: Just a few drops of fish sauce gives the entire dish a lovely savoriness and saltiness that goes so well with the other flavors.
  • Brown Sugar: Or you could use palm sugar, but brown sugar is easily accessible and just a bit of sweetness, and again, layers so swell with the other savory and salty flavors.
  • Fresh Herbs and Lime: Fresh cilantro and mint leaves are added as a finishing touch. Thai basil would be a great addition as well.

💦 How to Clean Mussels

Mussels take longer to clean then to cook, but it is very important to take the time to clean the mussels well. Once that's done, steaming the mussels is a breeze.

  1. Once you bring home the mussels from the store, remove them from the bag and place the mussels on top of ice in a large bowl and keep them cold in the refrigerator.
  2. When ready to cook, use a Shellfish scrubber or something similar and scrub each mussel under cold water.
  3. Each mussel has a "beard", which is how the mussel holds onto rocks in the water and needs to be removed before cooking. Use a towel and pull off each beard.
  4. Place the cleaned mussels in ice cold water until ready to cook.
  5. Discard any mussels with cracked or broken shells and mussels that don't open/close when tapped gently.

🥘 How to Make Coconut Curry Mussels

Once the mussels are all cleaned and you've gathered all your ingredients, everything else is pretty quick.

Mussels cook in less then 10 minutes, which makes them a perfect weeknight meal.

  1. Place a pot over medium heat and melt the coconut oil. Add the shallot and saute for 1-2 minutes, then add the ginger and garlic and cook for another minute.
  2. Stir in curry paste and pour in the coconut milk and stir everything together. Add the brown sugar and fish sauce and give the curry sauce one more stir.
  3. Add the cleaned mussels to the coconut curry broth and gently stir the mussels into the broth so they are coated with the sauce. Place a lid on the pot and cook until the mussels just open up, about 6-7 minutes.
  4. Once done, plate the coconut curry mussels into wide bowls and pour the broth on top and garnish with fresh herbs and lime.
Steamed mussels in a bowl of coconut curry broth with fresh mint and cilantro.

Variations

  • Spicy: Add a teaspoon of sriracha or sambal for added heat.
  • Other Aromatics: Add a few pieces of lemongrass or kefir lime leaves for an additional citrus flavor. If using lemongrass, gently pound on the stalk to release the flavors.
  • Other Proteins: Instead of mussels, substitute with shrimp or clams or even salmon and make a flavorful salmon curry.

📍Recipe Tip

  • When soaking the mussels, add a teaspoon of flour or salt to the water. This will help the mussels spit out any sand or debris.
How long should you steam mussels?

Once cleaned, mussels cook very quickly! Whether you are steaming mussels or boiling, mussels cook in about 6-7 minutes, just until the shells open up.

More Seafood Recipes to Try

Coconut curry mussels in a creamy coconut broth with fresh lime as garnish.
Print Recipe
5 from 17 votes

Thai Coconut Curry Mussels

Steamed coconut curry mussels layered with Thai inspired flavors of red curry paste, ginger, garlic garlic and creamy coconut milk.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Main
Cuisine: Asian
Keyword: coconut curry mussels, coconut mussels, red curry mussels
Servings: 2 servings
Calories: 757kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Place a pot over medium heat and melt the coconut oil.
  • Add the chopped shallot and saute for 1-2 minutes to soften, then add the ginger and garlic and saute for another minute.
  • Stir the curry paste into the oil and pour in the coconut milk and give the sauce a good stir. Add the brown sugar and fish sauce and give the curry sauce one more stir. This is a good time to taste for seasoning and adjust as needed.
  • Add the cleaned mussels to the coconut curry broth and gently stir the mussels into the broth so they are coated with the sauce. Place a lid on the pot and cook until the mussels just open up, about 6-7 minutes.
  • Once done, plate the mussels into wide bowls and pour the broth on top.
  • Garnish with fresh herbs and lime and serve immediately.

Video

Notes

Discard any mussels that don't open or that have cracked shells.
Other aromatics to add: lemongrass, kefir lime leaves, green onions.
For another Seafood recipe with an Italian Spin, try my Halibut Piccata.

Nutrition

Calories: 757kcal | Carbohydrates: 29g | Protein: 33g | Fat: 60g | Saturated Fat: 48g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 811mg | Potassium: 1292mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4305IU | Vitamin C: 36mg | Calcium: 167mg | Iron: 17mg

Greek Fries with Feta and Tzatziki

· 4 Comments

Savory and bright, these flavorful Greek Fries with Tzatziki will be your favorite side dish to date! Thick potato wedges are generously seasoned with spices and roasted to a perfect golden brown. The baked fries are finished with crumbles of tangy feta cheese and drizzled with a fresh lemon vinaigrette and served with a bright tzatziki sauce to dip into, for the perfect bite!

Greek fries with thick potato wedges, crumbled feta cheese herbs and lemon and served with tzatziki sauce on the side.

Homemade Greek fries are a Mediterranean twist to a classic side dish. Think bold bright flavors of herbs and spices, olive oil and fresh lemon juice, all dressed onto perfectly baked potato wedges. For another great Feta dish, try my Phyllo Feta Rolls with Honey.

Inspired by patates tiganites, these Greek fries are so delicious on their own and have so much flavor between the herbs and lemon and the crumbled feta cheese, but are made even better when dipped into a bright and creamy tzatziki sauce!

For another quick impressive appetizer try my Pan Con Tomate with Jamón.

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🍋 Ingredients

  • Potatoes: Russet potatoes have a nice thick peel and roast beautifully, keeping the outside crisp and inside perfectly tender.
  • Spices: Dried oregano and paprika are dusted onto the potato wedges for an earthy and slightly sweet flavor. The paprika also helps give the potatoes a beautiful deep golden hue.
  • Olive Oil: This is used to drizzle onto the potatoes before roasting and also in the lemon vinaigrette, which is drizzled onto the Greek fries after they are cooked.
  • Fresh Herbs: Fresh parsley and mint are chopped and added to garnish the Greek fries and to the lemon vinaigrette. Feel free to add or substitute fresh dill as well.
  • Lemon Juice: Use fresh lemon juice since that is one of the star ingredients.
  • Feta Cheese: Look for a block of sheep milk feta in brine, which will be creamier then the pre-crumbled options.
  • Tzatziki Sauce: Serve these flavorful feta fries with a size of cool tzatziki sauce. Make it simply by mixing grated cucumber with yogurt, lemon juice, mint and dill and stir to combine.

See recipe card for quantities.

⏲️ Instructions

  1. Cut the russet potatoes into thick wedges and place in a bowl filled with cold water, for 30 minutes.
  2. Drain the potatoes and pat them dry very well, then place the potatoes on a foil lined baking sheet and drizzle with olive oil, salt and pepper, dried oregano and paprika and toss to combine so the potatoes are coated evenly with the spice mixture.
  3. Bake the potatoes at 425 degrees Fahrenheit for 30-35 minutes until the potatoes are crispy on the outside and golden brown.
  4. For the lemon vinaigrette, whisk the olive oil, lemon zest and lemon juice, chopped parsley and chopped garlic until well combined.
  5. Once is the potatoes are done, transfer them to a plate and drizzle the baked fries with the lemon vinaigrette and garnish with crumbled feta cheese, chopped parsley and mint and serve with tzatziki sauce.
Greek feta fries are roasted until golden brown and garnished with fresh herbs and a lemon olive oil sauce with tzatziki on the side.

🌶️ Variations

  • Spicy - Add ½ teaspoon of red chili flakes to the potatoes or a dollop of harissa paste to the tzatziki sauce. Or drizzle spicy zhug as a garnish!
  • Low Carb- Make cauliflower Greek fries instead of potatoes! Season cauliflower florets with the same spices and roast at 425 degrees Fahrenheit for 40-45 minutes, then follow the rest of the recipe as written.
  • Toppings: Add chopped tomatoes, finely diced red onion or olives for even more flavor!

Storage

Homemade Greek fries can be made ahead up to 2 days in advance and reheated easily on the stove top or on a baking sheet in the oven.

Store the baked fries in an airtight container up to 3 days in advance.

Top Tip

Soak the potato wedges in a bowl of ice cold water for as long as you have! This will make the potatoes even crispier when baked! Just be sure to dry the potatoes very well before seasoning.

FAQ

How do you make fries crispy in the oven?

For crispy fries, make sure to dry the potatoes very well so they roast and not steam in the oven. Roast the potatoes at a high heat of 425 degrees Fahrenheit to achieve a crispy exterior.

More Recipes to Try

Greek fries with crumbled feta, lemon, fresh herbs and cucumber yogurt sauce to dip into.
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5 from 8 votes

Greek Fries with Feta

These Greek fries are full of flavor that is garnished with an herby lemon vinaigrette and crumbled feta cheese. Serve with tzatziki sauce to dip into.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: Greek, Mediterranean
Keyword: feta fries, Greek fries, Greek fries with feta
Servings: 4 servings
Calories: 598kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Potatoes

Lemon Vinaigrette

Toppings

  • ¼ cup Crumbled feta cheese for serving
  • 2 tablespoons Chopped parsley for serving
  • 2 tablespoons Chopped mint for serving
  • ½ cup Tzatziki Sauce
  • 1 lemon cut into wedges, for serving
US Customary - Metric

Instructions

  • Cut russet potatoes into thick wedges and place the potatoes in a bowl filled with cold water for 30 minutes.
  • Preheat the oven to 425 degrees Fahrenheit.
  • When ready, drain the potatoes and pat them dry very well and transfer the potatoes to a foil lined baking sheet and drizzle with olive oil, salt and pepper, dried oregano, paprika and toss to combine so the potatoes are coated evenly with the spice mixture.
  • Roast the potatoes for 30-35 minutes until golden brown and crispy on the outside.
  • While the potatoes bake, make the lemon vinaigrette. To a bowl, whisk the olive oil, lemon zest and lemon juice, chopped garlic and chopped parsley.
  • Once the potatoes are done, transfer them into a platter and drizzle the potatoes with the lemon vinaigrette and garnish with crumbled feta cheese, chopped parsley and mint and serve with tzatziki sauce and lemon wedges.

Video

Notes

  • Instead of russet potatoes, Yukon gold would be a great substitute. 
  • For a lower carb option, substitute the potatoes for cauliflower florets. 
  • If fresh herbs aren't available, garnish the roasted Greek fries with ½ teaspoon of dried mint. 

Nutrition

Calories: 598kcal | Carbohydrates: 48g | Protein: 8g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Cholesterol: 13mg | Sodium: 272mg | Potassium: 1067mg | Fiber: 5g | Sugar: 3g | Vitamin A: 992IU | Vitamin C: 39mg | Calcium: 149mg | Iron: 3mg

Homemade Tzatziki Sauce (with Pita Chips)

· 2 Comments

Homemade tzatziki sauce is an easy yogurt and cucumber sauce that is flavored with fresh lemon juice, a touch of garlic and a good amount of mint. Tzatziki takes less than 10 minutes to make and is a great accompaniment to toasted pita chips and grilled meats.

Easy tzaziki sauce is yogurt mixed with shredded cucumber, lemon and mint.

Homemade Tzatziki Sauce

Tzatziki is a Greek yogurt and cucumber sauce that is quick to make and goes with so many other dishes. I grew up eating my weight in cucumber yogurt sauce and have made it in all sorts of different ways over the years.

Traditionally, tzatziki is made with shredded cucumber that is mixed with yogurt, lemon juice, mint and dill. In a pinch, I've used dried mint and dried dill and the results are always delicious.

Add tzatziki sauce to shish tawook or a dollop on top of chicken shawarma bowls and on top of mediterranean nachos! But really, tzatziki is so creamy and bright, a simple smear on warm pita bread is all you need.

Ingredients

  • Greek Yogurt: The thicker style of Greek yogurt ensures that the tzatziki doesn't get too thin or watery. Use full-fat yogurt for maximum flavor and texture.
  • Cucumber: A thin peel Persian cucumber or English cucumber has less seeds and a tender peel. If using a more traditional cucumber, you may need to pat it dry to soak up any excess moisture.
  • Lemon Juice: As they say, fresh is best.
  • Fresh Mint: Fresh mint is bright and aromatic but if fresh isn't available, substitute with 1 teaspoon of dried mint.
  • Fresh Dill: Fresh dill is optional but highly recommended. Remove the tender fronds from the stems and give it a good chop. If fresh dill isn't available, use ½ teaspoon of dried dill and add more if desired.
  • Garlic: Grate a garlic clove with a microplane or finely chop it.
  • Olive Oil: A drizzle gives the cucumber yogurt sauce a bit more richness.

How to Make Tzatziki

  1. Shred the cucumber and let the shreds drain in a colander or pat dry with paper towels and add the cucumber to a bowl.
  2. Add the yogurt, grated garlic, fresh lemon juice and fresh or dried herbs. Season with salt and pepper and add a little olive oil.
  3. Mix the sauce until well incorporated and taste for seasoning. Garnish with a drizzle of olive oil and fresh mint for serving.

How to Make Toasted Pita Chips

If you are looking for an easy dipper to serve with tzatziki, here is a simple recipe to make your own pita chips, which are also great to serve alongside homemade hummus.

  1. Cut the pita bread into 6-8 triangles and brush with olive oil.
  2. Dust the pita triangles with desired seasonings, such as zaatar, sumac or garlic powder and place the pita triangles on a baking sheet.
  3. Bake the pita chips at 400 degrees Fahrenheit for 12-15 minutes until lightly golden brown and toasted.
  4. Let cool for a few minutes before serving.
Homemade pita chips scattered onto a plate and garnished with chopped parsley.

Recipe Variations

  • Cut the cucumbers into small chunks instead of shreds.
  • Add crumbled feta to the yogurt sauce.
  • Substitute dried mint and dried dill for the fresh herbs.
  • Add harissa to make it spicy.
How long will tzatziki last?

Tzatziki ca be made ahead of time and lasts for 3-4 days in the fridge. There are a lot of fresh ingredients in the recipe and after 3-4 days, moisture can seperate, changing the texture.

What to Serve Tzatziki With

Homemade tzatziki sauce with homemade pita chips.
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5 from 7 votes

Homemade Tzatziki Sauce with Pita Chips

Homemade tzatziki sauce is an easy yogurt and cucumber sauce with fresh lemon juice, garlic and fresh mint. Serve alongside pita chips or grilled meats.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Mezze, Side Dish
Cuisine: Greek, Mediterranean
Keyword: easy tzatziki sauce, homemade tzatziki sauce
Servings: 4 servings
Calories: 126kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Tzatziki

  • 1 cup Greek yogurt
  • 1 Persian cucumber grated with the large holes of a box grater
  • 1 garlic clove grated
  • 2 tablespoons lemon juice
  • ¼ cup chopped fresh mint leaves + more for garnish
  • ¼ cup chopped fresh dill
  • 1 tablespoon olive oil + more for garnish
  • Salt and pepper to taste

Pita Chips

US Customary - Metric

Instructions

Tzatziki Sauce

  • Shred the cucumber and let the shreds drain in a colander or pat dry with paper towels and add the cucumber to a bowl.
  • Add the yogurt, grated garlic, fresh lemon juice and fresh or dried herbs. Season with salt and pepper and add a little olive oil. Mix the sauce until well incorporated and taste for seasoning.
  • Garnish with a drizzle of olive oil and fresh mint for serving.

Pita Chips

  • Preheat the oven to 400 degrees Fahrenheit.
  • Cut the pita bread into 6-8 triangles and brush with olive oil. Dust the pita triangles with desired seasonings, such as zaatar, sumac or garlic powder and place the pita triangles on a baking sheet.
  • Bake the pita chips at 400 degrees Fahrenheit for 12-15 minutes until lightly golden brown and toasted.
  • Let cool for a few minutes before serving.

Video

Notes

Tzatziki last up to 3-4 days in the fridge. 
If fresh herbs aren't available, substitute with 1 teaspoon dried mint and ½ teaspoon dried dill and add more if desired. 
This is a highly customizable recipe, taste and adjust as needed based on your preference. 

Nutrition

Calories: 126kcal | Carbohydrates: 19g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 172mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 1mg

Winter Kale Salad with Radicchio and Roasted Beets

· 3 Comments

When you are in need of colorful dish, this winter kale salad welcomes winters harvest with pops of color and layers of flavor. Massage the kale with olive oil and toss with radicchio, roasted beets and sweet orange segments. Add some toasted walnuts and crumbles of creamy goat cheese for a truly fantastic and hearty salad.

Kale Salad with citrus and roasted beets with a bowl of balsamic vinaigrette.

Inspired by the winter seasons harvest, this winter kale salad is full of color, texture and various layers of flavors.

Massaged kale is loaded with sweet bitter radicchio, sweet roasted beets and the most beautiful segments of deep hued cara cara oranges.

For added texture, lightly toasted walnuts garnish the salad for crunch and creaminess as well as crumbles of tangy and creamy goat cheese. This is quite literally, the epitome of a perfect winter salad, if I do say so myself.

Why you'll Love this Recipe

  • This winter kale salad has everything to love! Bright colors, different textures and layers of flavor!
  • Thicker kale and radicchio are robust enough to prep days in advance without wilting.
  • This kale salad utilizes the best of winter seasons produce for maximum flavor.

Ingredients

  • Dino Kale: also called lacinato kale, dino kale is more tender compared to green curly kale and is hardy enough to hold up to dressings for days without wilting.
  • Radicchio: One of my favorite winter lettuces, radicchio is a chicory leaf that is deep purple with a bitter flavor. If you enjoy the taste of bitter and looking for expand your winter greens palate, add leaves of radicchio to your salads. Radicchio is often used in Italian cuisine and I like adding some to Chopped Antipasto Salad.
  • Roasted Beets: Beets are one of my favorite ingredients to add to all sorts of salads. Beets offer sweetness and beautiful color too. Many stores have cooked beets already done, which I like to use in a pinch, but roasting your own is easy as well. To roast beets, cut large ones in half and wrap in foil. Roast the beets at 400 degrees Fahrenheit for 50-60 minutes until tender.
  • Cara Cara Orange: In the winter months, citrus is at its peak and cara cara oranges are juicier and sweeter than ever. If you prefer a less sweet citrus, use grapefruit or blood orange.
  • Walnuts: Whole walnuts are lightly toasted for crunch and slight creaminess. Other options are toasted pecans, almonds or pumpkin seeds.
  • Goat Cheese: Tangy and creamy, look for goat cheese that comes in a log, which is creamier than the crumbled options. If goat cheese isn't to your liking, substitute with crumbled feta cheese.
  • Balsamic Vinaigrette: A simple blend of olive oil, balsamic, Dijon mustard, honey and fresh cara cara orange juice.
Winter kale salad with citrus, roasted beets, goat cheese and toasted walnuts.

Make the Kale Salad

  1. Roast the Beets. Cut large beets in half and wrap in foil Place the beets in a 400 degree Fahrenheit oven and roast for 1 hour until tender and the beets are easily pierced with a knife. Once roasted, let cool, peel and chop into small cubes.
  2. Prep the Kale. Remove the stem from the kale and shred the leaves thinly. Add a tablespoon of olive oil to the kale and massage the oil into the leaves to tenderize.
  3. Make the Balsamic Vinaigrette. To a mason jar, add the olive oil, balsamic, Dijon, honey, orange juice and salt and pepper and shake to combine. Season with salt and pepper and taste for seasoning.
  4. Assemble the Salad. To a large bowl, add the massaged kale, chopped radicchio and cubed roasted beets and drizzle with enough vinaigrette to evenly coat all of the leaves and toss to combine. Add the segmented orange, toasted walnuts and goat cheese and give the salad one final toss.
Can kale salad be made ahead of time?

Yes, kale is sturdy enough to be made ahead of time and won't wilt easily. Massage some of the dressing or olive oil into the shredded kale up to 3 days in advance.

Do you need to peel beets?

You don't have to peel beets, but it will have a more appetizing texture. Once roasted, peel the beets and cut the beets into cubes for your salad.

More Salads to Try

Kale salad with roasted beets and citrus with orange segments off to the side.
Print Recipe
5 from 6 votes

Winter Kale Salad with Radicchio and Roasted Beets

This colorful winter kale salad is full of roasted beets, sweet oranges, creamy goat cheese and toasted walnuts that is tossed in a simple vinaigrette.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main, Salad
Cuisine: American
Keyword: kale salad with beets, winter kale salad
Servings: 4 servings
Calories: 584kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Kale Salad

  • 1 bunch dino kale stems removed and shredded
  • 1 tablespoon olive oil for massaging kale
  • 1 small radicchio chopped into ½ inch pieces
  • 1 large roasted beet peeled and cut into ½ inch cubes, yellow or red beets
  • 1 cara cara orange peeled and segmented
  • 1 cup toasted walnuts roughly chopped
  • 4 ounces goat cheese roughly crumbled

Balsamic Vinaigrette

US Customary - Metric

Instructions

  • Roast the Beets. Cut large beets in half and wrap in foil Place the beets in a 400 degree Fahrenheit oven and roast for 1 hour until tender and the beets can easily be pierced with a knife.
  • Once roasted, let the beets cool, then peel and chop into small cubes.
  • Prep the Kale. Remove the leaves from the stem and shred the leaves thinly. Add a tablespoon of olive oil to the kale leaves and massage the oil into the leaves to tenderize, then add to a large bowl.
  • Make the Balsamic Vinaigrette. To a mason jar, add the olive oil, balsamic vinegar, Dijon mustard, honey, orange juice and salt and pepper and shake to combine. Taste for seasoning and adjust as needed.
  • Assemble the Salad. To a kale, add the chopped radicchio and cubed roasted beets and drizzle with enough vinaigrette to evenly coat all of the leaves and toss to combine.
  • Add the segmented orange, toasted walnuts and goat cheese and give the salad one final toss and serve. Add more dressing if desired.

Video

Notes

Kale can be prepped and dressed up to 3 days in advance.
Many grocery stores have cooked beets, which makes prepping easier instead of roasting them yourself. 
When segmenting the orange, try and peel the white pith off, which can leave a bitter aftertaste. 

Nutrition

Calories: 584kcal | Carbohydrates: 17g | Protein: 11g | Fat: 55g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 24g | Cholesterol: 13mg | Sodium: 204mg | Potassium: 336mg | Fiber: 4g | Sugar: 12g | Vitamin A: 729IU | Vitamin C: 39mg | Calcium: 107mg | Iron: 2mg

Mediterranean Hummus Bowl with Fried Halloumi

· 2 Comments

Colorful, crunchy and full of bright flavors, this Mediterranean hummus bowl is full of creamy hummus, fresh chopped salad and the best bite of all, cubes of perfectly fried halloumi cheese. Have fun with the colorful toppings!

Vegetarian hummus bowls with chopped salad, roasted cauliflower and cubes of fried halloumi.

Mediterranean Hummus Bowls

These Mediterranean hummus bowls are a delicious and fun way to customize weeknight dinners. A little while ago I made Mediterranean bowls on a cooking segment on New Day Northwest and had all sorts of toppings to choose from, which makes creating a hummus bowl so much fun!

Have fun with the toppings and use what you have on hand! A few suggestions are, adding homemade falafel and a scoop of cooked quinoa or rice. Or making a chicken shawarma bowl with a drizzle of spicy zhug sauce on top of creamy avocado hummus!

and don't skimp on the creamy tahini sauce to drizzle over everything!

Why You’ll Love This Recipe

  • Hummus bowls are vegetarian, gluten free and full of bold flavors!
  • Customizable! Use pantry staples and vegetables you have on hand, such as adding quinoa or rice, roasted zucchini or eggplant.
  • Easy and quick weeknight dinner!

Hummus Bowl Ingredients

  • Hummus: To make this recipe even easier, use store bought hummus but if you feel inclined to make it yourself, here is a creamy homemade hummus recipe and for a pop of color and sweetness, roasted beet hummus recipe.
  • Roasted Cauliflower: Cut into florets and simply seasoned with sumac, turmeric and garlic.
  • Roasted Peppers: Store bought roasted peppers make this a breeze or make your own Italian style peppers flavored with garlic and oregano.
  • Chopped Salad: Israeli chopped salad has diced cucumbers and tomatoes and I like to season with mint, lemon juice and olive oil.
  • Halloumi Cheese: A semi firm cheese from Cyprus, halloumi holds up well to high heat, making it a great cheese to fry or grill.If halloumi isn't available, substitute with cubes of feta cheese.
  • Tahini Sauce: Tahini is a sesame seed paste that can be found in the same aisle as peanut butter in grocery stores. Here is a recipe to make your own tahini sauce.
Ingredients for hummus bowls, including fried halloumi, chopped salad and roasted cauliflower.

How to Make Vegetarian Hummus Bowls

  1. Season cauliflower florets with sumac, turmeric, garlic powder, salt and pepper and roast at 425 degrees until tender and slightly charred on the outside, then set aside.
  2. Fry cubes of halloumi in hot oil until golden brown on all sides, then set aside.
  3. Make the chopped salad by combining diced cucumbers, tomatoes and adding olive oil, fresh lemon juice and fresh chopped mint. Toss to combine and set aside.
  4. Make the tahini sauce by whisking together tahini, water, lemon juice, garlic, salt and pepper until the sauce is a thick and pourable consistency.
  5. Assemble the bowls by spreading a layer of hummus onto the bottom of the bowl and topping with roasted caulif, roasted lower, fried halloumi, chopped salad, roasted peppers and drizzle everything with tahini sauce.
Mediterranean hummus bowls full with roasted vegetables and drizzled with tahini sauce.
Can hummus bowls be made ahead of time?

Yes, you can assemble hummus bowls up to 3 days ahead, but leave out the fresh salads until right before serving.

Can hummus bowls be made vegan?

To make these hummus bowls vegan, omit the fried halloumi.

More Mediterranean Recipes to Try

Mediterranean hummus bowls with roasted cauliflower and chopped salad.
Print Recipe
5 from 5 votes

Hummus Bowls with Fried Halloumi

This Mediterranean hummus bowl is full of creamy hummus, chopped salad and fried halloumi cheese. Add roasted vegetables and drizzle with tahini sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: hummus bowl, Mediterranean hummus bowl
Servings: 4 servings
Calories: 713kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Hummus

Roasted Cauliflower

Tahini Sauce

Chopped Salad

  • 2 Persian cucumbers diced
  • 1 medium sized tomato diced
  • 1 tablespoon lemon juice
  • 1-2 tablespoons olive oil
  • Fresh mint leaves finely chopped
  • Fresh parsley leaves finely chopped
  • Salt and pepper to taste

Fried Halloumi

  • 8 ounces halloumi cheese cut into ½ -1 inch cubes
  • Flour for dusting
  • Avocado or vegetable oil for frying

Other Toppings

  • Red cabbage thinly sliced
  • Roasted peppers
  • Lemon wedges for serving
  • Pita bread
US Customary - Metric

Instructions

For the Hummus

  • To a food processor, add the chickpeas, tahini, chopped garlic, lemon juice, olive oil the spices and ¼ cup ice cold water with 1-2 ice cubes.
  • Puree for several minutes until smooth and there are not large pieces of chickpeas left.
  • Use a spatula to scrape down the sides of the food processor as needed and continue pureeing until smooth.
  • Taste for seasoning and adjust as needed. If the hummus is too thick, add a little more ice cold water as needed.

For the Cauliflower

  • Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with foil.
  • Add cauliflower florets and season with spices and drizzle with olive oil and toss to combine.
  • Roast the cauliflower for 25-30 minutes until tender and slightly charred.

For the Fried Halloumi

  • Dry the halloumi cubes with paper towels and lightly dredge in flour.
  • Bring a skillet up to medium-high heat and add enough oil to coat the bottom. Fry the halloumi cubes for 2-3 minutes per side until golden brown on all sides. Then remove to a paper towel lined plate to drain.
  • For the Chopped Salad
  • To a bowl, add the chopped cucumber, tomato, fresh herbs, olive oil, lemon juice, salt and pepper and toss to combine.

For the Tahini Sauce

  • To a small food processor, add tahini, water, garlic, lemon juice and salt and pepper and blend until smooth and creamy. You can also whisk in a bowl until smooth and pourable.

Assemble the Bowls

  • Spread a layer of hummus onto the bottom of a wide bowl and top with roasted cauliflower, fried halloumi, chopped salad, cabbage, roasted peppers and drizzle with tahini sauce.
  • Serve with pita bread and lemon wedges for garnish.

Video

Notes

  • To make this even easier, use store bought ingredients such as hummus and roasted peppers. 
  • Bowls can be assembled 3 days in advance, but leave the salad until right before serving. 

Nutrition

Calories: 713kcal | Carbohydrates: 25g | Protein: 26g | Fat: 60g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 26g | Sodium: 1279mg | Potassium: 859mg | Fiber: 7g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 81mg | Calcium: 700mg | Iron: 4mg

Bolognese Pizza

· 2 Comments

Decadent and flavorful, this Bolognese Pizza is made with a delicious bolognese sauce that is seasoned with dried herbs, red wine and ground sausage. Spread the ragu onto pizza dough and finish with a healthy grating of Parmesan cheese and fresh basil, for a truly delicious take on pizza.

This bolognese pizza is the perfect use for leftover bolognese sauce. Because I know, whenever I make a batch of this delicious sauce, it's never a small batch.

The thick sauce is a nice upgrade from a more traditional marinara sauce and because there is so much deep flavor in the bolognese, there's not much more you need to add to the pizza. For another wonderful pizza combination, try my Spinach Feta Pizza.

A healthy sprinkle of shredded mozzarella and freshly grated Parmesan cheese is all you need to finish the pizza!

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Bolognese Sauce

A traditional bolognese sauce is a robust and flavorful tomato based meat sauce and has a few key elements that make it a true bolognese.

The mirepoix, including carrots, celery and onion are finely chopped and sauteed to sweeten and thicken the sauce. And a splash of milk gives the sauce a slight creaminess.

The ground meats can vary from ground beef to ground pork or sausage as well as using a combination for more flavor.

And for a spicier and slightly different take on bolognese, check out this chorizo bolognese.

Here is a great White Pizza you need to try Squash Blossom Pizza with Burrata. Be on the Lookout for Squash Blossoms they are only available for a short time during the summer.

Why You’ll Love This Recipe

  • Perfect use for leftover bolognese sauce.
  • The bolognese sauce is incredibly flavorful, thanks to the seasoned ground sausage, dried herbs and reduced red wine.
  • The thicker sauce gives the pizza a richer flavor without being too heavy.
  • Uses easily available ingredients, such as dried herbs, milk and ground sausage.

Ingredients

  • Vegetables: A mirepoix is a mix of carrots, onion and celery that are finely diced and give the sauce structure and a slight sweetness. Make sure the vegetables are finely diced or use a food processor to chop finely.
  • Tomato Paste: This gives the sauce a touch of sweetness. Saute the tomato paste into the oil to really open up the flavors.
  • Dried Oregano: Substitute 3-4 sprigs of fresh oregano if dried isn't available. Remove from the stems and chop the leaves.
  • Italian Sausage: I like using a spicy Italian sausage but if you don't like spice, use a sweet mild Italian sausage.
  • Ground Beef: 80/20 is the prefered ratio and cooks down with the seasoned ground sausage.
  • Red Wine: Use a drier red wine such as Cabernet or Chianti.
  • Milk: This is what gives the bolognese sauce a fantastic creaminess. The milk is added after the wine and reduces, making the sauce incredibly creamy.
  • Canned Tomatoes: Canned diced tomatoes are used in this recipe but crushed or pureed would work great as well.
  • Pizza Dough: Leave the pizza dough at room temperature for at least 30 minutes so it's easier to roll out. This recipe will also work on a gluten free pizza crust as well!
  • Cheeses: Shredded mozzarella and grated Parmesan cheese. Other cheeses suggestions are fontina cheese and Pecorino, which I add to my cheese calzone recipe!

Make the Sauce and Pizza

The recipe is making the sauce. Once you have the sauce done, the rest of the pizza assembly is a breeze. This is a great pizza recipe to make when you have leftover bolognese sauce from the day before.

Bolognese Sauce

  1. Drizzle a Dutch oven or pot with olive oil and bring up to medium heat and add the chopped carrots, celery and onion and sauté until softened, about 4-5 minutes. Then add the garlic and sauté for another minute until fragrant.
  2. Stir the tomato paste in and dried oregano and saute for another minute.
  3. Add the ground sausage and ground beef and use a sturdy spatula to break up the meat and continue cooking until caramelized.
  4. Pour the red wine in and use a sturdy spatula to scrape any meaty bite from the bottom and allow the wine to reduce for 1-2 minutes.
  5. Once the wine is reduced, pour the milk in and let reduce for another 1-2 minutes.
  6. Add the diced tomatoes and season with salt and pepper. Give the sauce a good stir and let simmer for 20-30 minutes until thickened.
Stir the chopped carrots. celery and onion together in a dutch oven.
Saute the chopped vegetables until softened.
Add ground beef and pork and use a sturdy spoon to break up the meat.
Pour red wine into the meat mixture and let wine reduce.
Add milk to the meat mixture and reduce.
Add canned chopped tomatoes to the bolognese mixture.

Bolognese Pizza

  1. Preheat the oven to 500 degrees Fahrenheit and roll out each of the pizza doughs to a 10-12 inch circle.
  2. Once the sauce has thickened, spread ½- ¾ cup worth of sauce onto the dough and top with shredded mozzarella cheese.
  3. Place the pizza onto a pizza stone or baking sheet and cook the pizza until the crust is perfectly golden brown and cheese has melted, about 7-8. Minutes.
  4. Once done, remove from the oven and finish with grated Parmesan cheese and fresh basil.
Continue cooking the bolognese sauce until sauce has thickened and reduced.
Cook the bolognese sauce until thickened.
Stretch out the pizza dough to a 10 inch circle.
Spread bolognese sauce onto the pizza dough.
Top the bolognese pizza with shredded mozzarella cheese.
Cook the bolognese pizza until crust is golden and cheese has melted.
What is the difference between meat sauce and bolognese?

Bolognese sauce is a thicker and creamier tomato based sauce with the addition of milk and finely chopped vegetables. Meat sauce, on the other hand is a tomato based sauce with ground beef.

Can you make bolognese sauce ahead of time?

Bolognese sauce is even better when made ahead and can be made up to 3 days ahead. As the sauce sits, it takes on even more flavors.

More Pizza Recipes To Try

Print Recipe
5 from 6 votes

Bolognese Pizza

This Bolognese Pizza is made with a flavorful bolognese sauce that is spread onto onto pizza dough and finished with mozzarella and Parmesan cheese.
Prep Time20 minutes
Cook Time50 minutes
Pizza Dough Resting30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Italian
Keyword: bolognese pizza, bolognese sauce
Servings: 8 servings
Calories: 505kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

Bolognese Sauce

Pizza

  • 1 pound pizza dough cut in half
  • 8 ounces shredded mozzarella cheese
  • Fresh basil for garnish
  • Grated Parmesan cheese for garnish
US Customary - Metric

Instructions

Bolognese Sauce

  • Drizzle a Dutch oven or pot with olive oil and bring up to medium heat.
  • Add chopped carrots, celery and onion and sauté until softened, about 4-5 minutes. Then add the garlic and sauté for another minute until fragrant.
  • Stir the tomato paste in and dried oregano and saute for another minute.
  • Add the ground sausage and ground beef and use a sturdy spatula to break up the meat and continue cooking until caramelized.
  • Pour the red wine in and use a sturdy spatula to scrape any meaty bite from the bottom and allow the wine to reduce for 1-2 minutes.
  • Once the wine is reduced, pour the milk in and let reduce for another 1-2 minutes.
  • Add the diced tomatoes and season with salt and pepper. Give the sauce a good stir and let simmer for 20-30 minutes until thickened.

Bolognese Pizza

  • Meanwhile, preheat the oven to 500 degrees Fahrenheit and roll out each of the pizza doughs to a 10-12 inch circle.
  • Once the sauce has thickened, spread ½-¾ cup worth of sauce onto the dough and top with shredded mozzarella cheese.
  • Place the pizza onto a pizza stone or baking sheet and cook the pizza until the crust is perfectly golden brown and cheese has melted, about 7-8. Minutes.
  • Once done, remove from the oven and finish with grated Parmesan cheese and fresh basil.

Video

Notes

Bolognese sauce can be made up to 3 days in advance. 
Use a combination of meats, such as ground beef and pork or ground sausage and ground turkey.
Let the pizza dough rest at room temperature for at least 30 minutes, this will help it roll out easily.
Yields 2 medium sized pizzas, 8-10 servings

Nutrition

Calories: 505kcal | Carbohydrates: 37g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 1302mg | Potassium: 536mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2955IU | Vitamin C: 13mg | Calcium: 223mg | Iron: 4mg

Creamy Homemade Hummus

· 3 Comments

There is nothing quite like a well made hummus. This homemade hummus has simple ingredients and is made incredibly creamy and flavorful, with nutty tahini, fresh lemon juice and my personal touch, a dash of warm cumin and paprika.

Homemade chickpea hummus is spread onto a round plate ad garnished with olive oil, fresh herbs and paprika and served with torn pita bread.

Homemade Hummus

We are going back to basics with a creamy, homemade hummus recipe. I'd like to think that homemade hummus should be a "back pocket" recipe. One of those recipes that you can throw together at the drop of a hat with pantry staples you have on hand. Speaking of things to have on hand, here is my Must Have Kitchen Items.

There is nothing quite like the simplicity of a homemade hummus. I like to keep it simple and serve it with warmed pita bread or as a base for chicken shawarma skewers.

For a party, I'll make a double batch of loaded hummus and top it with feta cheese, chopped salad, sumac and olive oil. It's always party favorite! For another wonderful dip, try my Bread Dipping Oil with Fresh Herbs.

Ingredients

  • Canned Chickpeas: Instead of using dried chickpeas, canned chickpeas work very well for an easy homemade hummus. If you have the time, remove the peels from the chickpeas to make the hummus even smoother.
  • Tahini: Tahini is sesame seed paste and can usually be found in the same aisle as peanut butter at the grocery store. Tahini can have a layer of oil that sits on the top, like natural peanut butter, so take the time to give it a good stir before using.
  • Fresh Garlic
  • Fresh Lemon Juice
  • Spices: I like adding a touch of cumin and smoked paprika to give the hummus a bit of warmth.
  • Olive Oil: This is the time to use a good quality extra virgin olive oil to drizzle on top of the hummus.

How to Make Homemade Hummus

  1. Drain and rinse the canned chickpeas and remove the peels off the chickpeas.
  2. To a food processor, add the chickpeas, tahini, chopped garlic, olive oil, lemon juice, the spices and ¼ cup ice cold water with 1-2 ice cubes.
  3. Puree for several minutes until smooth and there are not large pieces of chickpeas left.
  4. Use a spatula to scrape down the sides of the food processor as needed and continue pureeing until smooth.
  5. Taste for seasoning and adjust as needed. If the hummus is too thick, add a little more ice cold water as needed.
  6. Spread hummus onto a plate making a well in the center with the back of the spoon. Drizzle with olive oil and garnish with a sprinkle of paprika and chopped parsley.

Tips on Making Creamy Hummus

There are a few things you can do to make creamy hummus.

  • Boil the canned chickpeas for 15-20 minutes.
  • Remove the peels from the chickpeas.
  • Add ice cold water and ice cubes when blending the hummus. The ice works with the tahini to make the hummus incredibly creamy.
  • Keep pureeing! Use a food processor and blend for a while to get the hummus really creamy.
Creamy homemade hummus is drizzled with olive oil and garnished with a sprinkle of fresh parsley and paprika.
How long does homemade hummus last?

Homemade hummus can last up to 5 days in a sealed container and placed in the refrigerator.

How to Serve Hummus

Serve hummus at room temperature for maximum flavor.

Spread hummus on a platter and top with Israeli chopped salad and serve with homemade pita bread.

Serve hummus with shish tawook and heirloom fattoush salad.

Easy and creamy homemade hummus is garnished with olive oil and sprinkle of paprika on top.
Print Recipe
5 from 5 votes

Creamy Home-Made Hummus

This is the only way to make homemade hummus, incredibly creamy and made the classic way with nutty tahini, fresh lemon juice and a good amount of garlic.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Mezze, Snack
Cuisine: Mediterranean
Keyword: creamy hummus, homemade hummus
Servings: 4 servings
Calories: 213kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

US Customary - Metric

Instructions

  • Drain and rinse the canned chickpeas and remove the peels off the chickpeas.
  • To a food processor, add the chickpeas, tahini, chopped garlic, lemon juice, olive oil the spices and ¼ cup ice cold water with 1-2 ice cubes.
  • Puree for several minutes until smooth and there are not large pieces of chickpeas left.
  • Use a spatula to scrape down the sides of the food processor as needed and continue pureeing until smooth.
  • Taste for seasoning and adjust as needed. If the hummus is too thick, add a little more ice cold water as needed.
  • Spread hummus onto a plate making a well in the center with the back of the spoon. Drizzle with olive oil and garnish with a sprinkle of paprika and chopped parsley.

Video

Notes

For a creamy hummus, remove the peels from the chickpeas and boil for 15 minutes. 
Always taste for seasoning and adjust as needed, more tahini? more lemon, etc. 
Serve hummus at room temperature for the best flavor. 

Nutrition

Calories: 213kcal | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Sodium: 13mg | Potassium: 158mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

Easy Baked Feta Appetizer

· 2 Comments

Warm and creamy, this easy baked feta appetizer comes together in minutes and uses a handful of everyday ingredients. This simple Mediterranean mezze is made with tangy feta cheese that is roasted with sweet cherry tomatoes and buttery castelvetrano olives.

Bake feta in olive oil with cherry tomatoes and olives and serve with slices of crostini.

I have an effortlessly and delicious Mediterranean appetizer that uses just a few ingredients! For another great Feta appetizer try my Phyllo Feta Rolls with Honey or my Caramelized Onion Dip.

Creamy and salty feta is roasted with fresh herbs, buttery castelvetrano olives and sweet cherry tomatoes in a rich and fruity olive oil. For another quick impressive appetizer, try my Pan Con Tomate with Jamón.

The baked feta slowly softens and becomes creamy and perfectly spreadable onto crostini. Then drizzle the infused olive oil on top for a perfect bite! For a great appetizer that is going to impress your guests, try my Steak crostini.

This easy feta appetizer is fantastic served alongside other Mediterranean mezze such as vegetarian stuffed grape leaves and roasted beet hummus.

Why You'll Love This Baked Feta Appetizer

  • This recipe has simple ingredients! All you need is a block of feta, cherry tomatoes, olives and olive oil.
  • Baked feta gently melts and becomes perfectly spreadable!
  • As the feta bakes with the sweet tomatoes and olives, the oil infuses and is full of flavor!
  • This is a versatile recipe! Use other olives sich as Kalamata or other herbs such as basil or rosemary.

Ingredients

  • Feta Cheese: Use a block of feta cheese in brine, which will be creamier than the crumbled options. And look for a sheep's milk feta which will have a more tangy flavor. If you are looking for a mild feta, you can also look for cows milk feta, which will be milder.
  • Cherry Tomatoes: Sweet cherry tomatoes soften beautifully as they roast with the feta. If fresh cherry tomatoes aren't available, substitute with sun-dried tomatoes.
  • Olives: Pitted castelvetrano olives are mild and buttery, but if you prefer more of a punch, look for briner Kalamata olives.
  • Olive Oil: Use a good quality extra virgin olive oil, such as this Italian extra virgin olive oil.
  • Fresh Thyme: A few sprigs is all you need and other substitutions are fresh rosemary, basil or oregano.

How to Make Baked Feta

  1. Place the block of feta in the center of a small-medium baking dish or mini cast iron skillet and scatter cherry tomatoes and olives around the feta.
  2. Pour olive oil on top of the feta and top with fresh thyme leaves.
  3. Bake the feta at 400 degrees Fahrenheit for 20 minutes until tomatoes are softened.
  4. Let the feta cool slightly, then serve with crostini.
Place block of feta in a small baking dish and drizzle with olive oil, fresh thyme, cherry tomatoes and olives.

Recipe Variations

  • Substitute Sun-dried tomatoes for the fresh tomatoes.
  • Add chipped bell peppers.
  • Use ½ teaspoon of dried oregano or dried thyme.
  • Add lemon zest or orange zest.
  • Add 1-2 tablespoons of balsamic vinegar for a touch of sweetness.
Does feta cheese melt in the oven?

Feta will gently soften when it is baked, but won't melt completely. To keep the moisture in tact, bake the feta with olive oil to keep it creamy and spreadable.

Can I make baked feta appetizer ahead of time?

Yes, assemble the feta up to 2 days in advance and place in the oven 20 minutes before you're ready to serve.

More Easy Appetizers to Try

Serve baked feta with crostini on a platter.
Print Recipe
5 from 5 votes

Baked Feta Appetizer with Cherry Tomatoes and Olives

This easy baked feta appetizer comes together in minutes! Feta is baked with cherry tomatoes, castelvetrano olives and served with crostini.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Mezze
Cuisine: Mediterranean
Keyword: baked feta appetizer, easy baked feta
Servings: 4 servings
Calories: 328kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre-heat the oven to 400 degrees Fahrenheit.
  • Place the block of feta in the center of a medium sized baking and scatter cherry tomatoes and olives around the feta.
  • Pour olive oil on top of the feta and top with fresh thyme leaves.
  • Bake the feta at 400 degrees Fahrenheit for 20 minutes until tomatoes are softened.
  • Let the feta cool slightly, then serve with crostini.

Video

Notes

Look for a block of feta that is packed in brine, which will be nice and creamy. 
If fresh herbs aren't available, substitute with ½ teaspoon of dried thyme or dried oregano. 

Nutrition

Calories: 328kcal | Carbohydrates: 2g | Protein: 4g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 25mg | Sodium: 420mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 1mg

Chilled Seafood Platter

· 2 Comments

A chilled seafood platter is striking, flavorful and impressive enough to serve for any celebration. Fill the seafood platter with loads of fresh seafood, including steamed mussels and clams, shucked oysters, King crab legs and more!

Chilled seafood platter with shrimp, clams, oysters and mussels.

Full of fresh seafood, this chilled seafood platter is impressive and simple enough to serve for any special occasion!

Seafood and shellfish in particular, are one of our favorite proteins to cook. Steamed clams take minutes to cook up and there is nothing more delicious than a perfectly seared ahi tuna.

This chilled seafood platter is abundant and striking. Use whatever fresh seafood is fresh and available and have fun with the variety! Featured on this platter are crab legs and lobster tail, shucked oysters, seared tuna, large shrimp, steamed mussels and clams and served alongside several dipping sauce or make this all purpose seafood sauce for dipping!

Ingredients

  • Crab Legs: King Crab legs are used in this platter but smaller snow crab claws would work great as well. Use a crab cracker and scissors to cut through the thick shell to make it easier to open.
  • Mussels: Scrub the outside of each mussel with a Shellfish scrubber or something similar and remove the fibrous "beard" off each mussel. There is a more detailed tutorial on cleaning mussels in my mussels mariniere recipe. Once they are cleaned, mussels cook in less than 10 minutes.
  • Clams: Once you bring the clams home, submerge them in ice cold water, this will help the clam spit out any sand. Use a small brush or towel to clean each clam before steaming.
  • Ahi Tuna: Ahi is the same protein used in poke and can be eaten raw or seared. Tuna is often found frozen in stores.
  • Lobster Tail: Many seafood sections in grocery stores will have lobster tails steamed and cooked already, which makes it incredibly easy. If buying raw, steam, grill or boil the lobster tail and chill for the platter.
  • Shrimp: Look for large shrimp with a count size of 31/40. Meaning, that there are 31-40 shrimp per pound.
  • Oysters: Oysters should be bought fresh and eaten the same day. Many seafood departments in stores or seafood markets will even shuck the oysters for you. Some favorites are kumamoto oysters and blue point oysters.
  • Cocktail Sauce: A good quality cocktail sauce with horseradish is great to serve with the shrimp and crab.
  • Mignonette: This is a quick and bright vinegar sauce that pairs well with the oysters.
  • Oyster Sauce: Mix oyster sauce with soy sauce and honey and ginger and serve alongside the seared tuna.
  • Save the Shells from this platter: Make your own Simple Homemade Seafood Stock get more flavor and stop spending on store bought Stock.
Seared tuna is layed out on a chilled seafood platter along with shrimp, clams, oysters and crab legs.

Choosing and Buying Seafood

When buying seafood, it should smell fresh like the sea and not have any "fishy smell".

Clams and mussels should be alive and kept on ice. Discard any broken clams and mussels with broken shells or ones that do not open. Here is a detailed guide on how to clean clams to get all the sand out.

Unless you live in a tropical place, such as Hawaii, you will most likely find tuna already frozen, which is exactly what you want. Some packages may say "sushi grade" tuna as well.

Assemble the Seafood Platter

Cook the Seafood

  1. Steam the cleaned mussels and clams in a small pot with a splash of white wine. Cover the pot and cook until the shells just open up, anywhere from 6-8 minutes. Then chill until ready to serve.
  2. Boil the shrimp in a small pot with water, a squeeze of fresh lemon juice, salt and pepper. Cook shrimp until just cooked through and turn pink, about 3-5 minutes. Then remove and chill until ready to serve.
  3. Sear the tuna in a hot skillet that is drizzled with avocado or vegetable oil. Sear on all sides for 1-2 minutes until a deep crust forms, but is still raw in the center. Remove the tuna and let cool for a minute, then slice into thin slices.
  4. Cut the uncooked lobster tails in half and steam, grill or broil the lobster tails until just cooked through. Then chill until ready to serve.

Make the Sauces

  1. Mix the cocktail sauce with 1 teaspoon of horseradish or more if you like it spicier.
  2. For the mignonette, add finely diced shallot of a bowl along with white vinegar, rice vinegar, black pepper and a pinch of sugar and stir to combine. Set aside until ready to serve.
  3. For the oyster sauce, add oyster sauce to a bowl along with soy sauce, fresh ginger, and a touch of honey. Stir to combine and set aside until ready to serve.

Arrange the Seafood Platter

  1. Add crushed ice to a wide platter and sprinkle the ice with Kosher salt, this will help prevent the ice from melting too quickly.
  2. Arrange the seafood onto the platter, making sure all of the seafood touches the ice to keep cold.
  3. Nestle in lemon wedges and serve with accompanied sauces on the side.
Can a seafood platter be made ahead of time?

Seafood is best bought and served the same day. However, you can cook and chill the seafood earlier in the day and chill for a few hours before serving.

Recipe Tips

  • Mussels and clams can be cooked together in the same pot.
  • Many stores will have pre-cooked lobster tails and crab legs.
  • Ahi tuna is often sold in blocks frozen. Thaw before cooking.
  • Sprinkle Kosher salt liberally over the crushed ice on the platter, this will help the ice from melting quickly.

More Seafood Recipes to Try

Cold seafood platter with assorted seafood including oysters, mussels, steamed clams and seared tuna.

More appetizer inspiration

Assemble the best seafood platter with chilled clams, oysters, seared tuna and crab legs.
Print Recipe
5 from 5 votes

Chilled Seafood Platter

Chilled seafood platte full of fresh seafood, including steamed mussels and clams, shucked oysters, King crab legs and more!
Prep Time10 minutes
Cook Time10 minutes
Chilling1 hour
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: American
Keyword: chilled seafood platter, seafood platter
Servings: 4 servings
Calories: 381kcal
Author: Samantha Ferraro
Cost: $20

Equipment

  • Shellfish Crackers

Ingredients

Seafood

  • 1 pound mussels
  • 1 pound clams
  • ½ cup white wine
  • 4 shucked oysters
  • 4-8 large shrimp
  • ½ cup water
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 1 pound ahi tuna
  • 1 tablespoon avocado oil
  • 2 lobster tails cut in half
  • 2-4 cooked king crab legs
  • 1 lemon cut into wedges, for serving

Cocktail Sauce

  • ½ cup cocktail sauce
  • 1 teaspoon horseradish

Mignonette

Oyster Sauce

US Customary - Metric

Instructions

Cook the Seafood

  • Steam the cleaned mussels and clams in a small pot with a splash of white wine. Cove the pot and cook until the shells just open up, anywhere from 6-8 minutes. Then chill until ready to serve.
  • Boil the shrimp in a small pot with water, a squeeze of fresh lemon juice, salt and pepper. Cook the shrimp until just cooked through and turn pink, about 3-5 minutes. Then remove and chill until ready to serve.
  • Sear the tuna in a hot skillet that is drizzled with avocado or vegetable oil. Sear on all sides for 1-2 minutes until a deep crust forms, but is still raw in the center. Remove and let cool for a minute, then slice into thin slices.
  • Cut the uncooked lobster tails in half and steam, grill or broil the lobster tails until just cooked through, anywhere from 5-8 minutes. Then chill until ready to serve.

Make the Sauces

  • Mix the cocktail sauce with 1 teaspoon of horseradish or more if you like it spicier.
  • For the mignonette, add finely diced shallot of a bowl along with white vinegar, rice vinegar, black pepper and a pinch of sugar and stir to combine. Set aside until ready to serve.
  • For the oyster sauce, add oyster sauce to a bowl along with soy sauce, fresh ginger, sriracha and a touch of honey.
  • Stir to combine and set aside until ready to serve.

Arrange the Seafood Platter

  • Add crushed ice to a wide platter and sprinkle the ice with Kosher salt, this will help prevent the ice from melting too quickly.
  • Arrange the seafood onto the platter, making sure all of the seafood is touch the ice to keep cold.
  • Nestle in lemon wedges and serve with accompanied sauces on the side.

Notes

  • Mussels and clams can be cooked together in the same pot.
  • Many stores will have pre-cooked lobster tails and crab legs.
  • Ahi tuna is often sold in blocks frozen. Thaw before cooking.
  • Sprinkle Kosher salt liberally over the crushed ice on the platter, this will help the ice from melting quickly.

Nutrition

Calories: 381kcal | Carbohydrates: 13g | Protein: 45g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 1355mg | Potassium: 675mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2663IU | Vitamin C: 21mg | Calcium: 94mg | Iron: 4mg

Latke Bar with Toppings

· Leave a Comment

What better way to celebrate Hanukkah, then with a colorful and fun latke bar with all sorts of toppings to choose from! Some favorites are brisket topped latkes with romesco sauce and latkes topped with creme fraiche, lox and caviar. Have fun mixing and matching all of the latke toppings, but the real question is, what would you top your latke with?

Platter of latkes with all sorts of toppings to serve at a latke party!

Hanukkah is one of my favorite holidays to cook for! I have so much fun creating a different type of latke with different vegetables and toppings every year. Some of my favorites might be these hatch chile and cheddar latkes and purple sweet potato latkes with kimchi, which are a fun twist to the traditional potato latkes.

Latke Bar

A few years ago I hosted a latke party and made a full on latke bar with all the toppings and lots of Fun Latke Recipes like these, It was so much fun! I used my mom's crispy potato latkes recipe as a base and had all sorts of toppings to choose from, such as creme fraiche or sour cream, lox, different salts such as truffle salt and had guests build their own latke!

Hot Tip: I took advantage of my grocery stores hot bar and salad bar to help with some of the toppings and make the prepping even easier.

Crispy latkes with all sorts of toppings, including lox, caviar, sour cream and even hummus.

Favorite Latke Toppings

The possibilities are endless, but here are some of my favorite latke toppings for inspiration.

  • Brisket + Guacamole + Cilantro
  • Lox + Pickled Onions + Everything Bagel Spice
  • Salmon + Creme Fraiche + Caviar + Microgreens
  • Creme Fraiche + Pomegranate Seeds
  • Romesco Sauce + Brisket
  • Hummus + Pickled Onions + Sumac
  • Creme Fraiche + Apple Sauce + Pomegranate Seeds
  • Creme Fraiche + Lox + Cucumber
  • Hummus + Brisket + Calabrian Chiles
  • Creme Fraiche + Apple Sauce + Pomegranate Seeds
  • Hummus + Harissa

How to Set Up a Latke Bar

One of the reasons I love having a latke party so much, is because its colorful, fun and customizable.

  1. Depending how many people you are having, make a batch or two of latkes ahead of time and chill or freeze until right before the party.
  2. When making the latkes, keep them on the smaller, appetizer size.
  3. When ready to assemble, heat your oven to 350 degrees Fahrenheit and place latkes on a lined baking sheet.
  4. Bake latkes until warmed through and slightly crispy on the edges. *Note: Nothing compares to freshly fried latkes, but re-heating works great!
  5. Assemble the toppings in various bowls and plates with a platter of hot latkes at the center.
  6. Have your guests assemble their own latke and enjoy!
Plated fried latkes with assorted toppings, such as guacamole, brisket and Calabrian chiles.

More Hanukkah Recipes to Try

Crispy potato latkes with different toppings, including salmon, creme fraiche and guacamole.
Print Recipe
5 from 1 vote

Latke Bar with Toppings

What better way to celebrate Hanukkah, then with a latke bar! Have a latke party with potato latkes and all sorts of toppings to chose from!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Jewish
Keyword: latke bar, latke party, latke toppings
Servings: 12 latkes
Calories: 100kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Crispy Potato Latkes

Latke Toppings

US Customary - Metric

Instructions

Potato Latkes

  • Using a food processor with a shred attachment, shred the potatoes, onion and zucchini. If you don't have one, a box grater with large wholes works great.
  • Working in batches, use a clean kitchen towel and take about a cup of the mixture and tie it up inside the towel and squeeze out as much liquid as possible.
  • Add the shredded vegetables to a large bowl, along with the eggs, matzo meal and Kosher salt and stir to combine well.
  • Heat wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
  • Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes, until golden brown on both sides.
  • Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.
  • Serve latkes with assorted garnishes and toppings.

Video

Notes

Latke mixture yields about 10-12 latkes, depending on the size, make them smaller to yield more. 
When frying, look for the crispy edges, then flip over. 
Cooked latkes can be made ahead and re-heated in the oven until warmed through.
Don't add toppings until you are ready to serve, as some of the toppings can make the latkes soggy. 
To make latkes gluten free, substitute potato starch or gluten free flour blend for the all purpose flour. 

Nutrition

Calories: 100kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 119mg | Potassium: 415mg | Fiber: 2g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg

Cherry Pistachio Rugelach

· 15 Comments

These award winning cherry and pistachio rugelach always make an appearance during the holiday season! This festive twist on traditional rugelach are filled with a thin layer of tart cherry preserves and nutty pistachios with warm cinnamon that are rolled up in a decadent cream cheese dough.

Cherry pistachio rugelach are piled on a plate with more rugelach on a cookie sheet behind the plate.

What are Rugelach?

Rugelach are traditional Jewish cookies that are rolled with a fruit and nut mixture. Usually, rugelach are made with a cream cheese based dough and rolled with a fruit jam and chopped nuts. There are also Israeli rugelach, which are instead made with a yeasted dough and brushed with a simple syrup.

These cherry pistachio rugelach were one of the first rugelach flavors I made over 10 years ago Since then, I've had fun with different twists on rugelach and always make them during Hanukkah, such as chocolate raspberry rugelach and even a savory herb and cheese rugelach which is really delicious!

Award Winning Rugelach

My cherry pistachio rugelach are a 2 times award winning rugelach! The recipe was submitted, made and won the L.A. Times Cookie Contest and when we lived in Southern California, a local holiday cookie contest in Long Beach.

These rugelach are rolled with green pistachios and deep red cherry preserves, showcasing a "marriage" of Christmas colors but baked for Hanukkah as well.

They are traditional, with a twist, melt in your mouth thanks to the decadent cream cheese dough and have a light sweet layer of brightness from the fresh orange zest.

Why you Love this Recipe

  • Rugelach have a decadent cream cheese dough that is irresistible!
  • The pistachio and cherry combination is not only delicious but striking enough to serve during the holidays.
  • The dough is fool proof and easy to make ahead and freeze easily.
Cookie sheet with baked cherry pistachio rugelach and a small bowl of chopped pistachios.

Rugelach Ingredients

Dough Ingredients

  • Cream Cheese: The base of rugelach dough that creates a creamy texture to the cookie. Use full fat cream cheese that is at room temperature so it's easier to mix.
  • Unsalted Butter: Butter and cream cheese get creamed together as the first step. Make sure the butter at room temperature as well.
  • Sugar: Just a tough of sugar is added to the dough for a hint of sweetness.
  • Vanilla Extract: I like adding a hefty teaspoon of vanilla extract to the dough to give it depth of flavor.
  • Flour: Simple: all-purpose flour is all you need for these cookies.

Rugelach Filling

  • Cherry Preserves: Bon Maman makes fantastic cherry preserves, which is what is used in this recipe. The preserves will have whole fruit in them, so make sure to run it through a small food processor or blender for a few seconds t smooth out the consistency.
  • Chopped Pistachios: Unsalted chopped pistachios are chopped enough so there are no large pieces of nuts. The pistachios offer a beautiful green color against the deep red cherry preserves.
  • Brown Sugar: This is added to the pistachio mixture for added sweetness.
  • Cinnamon and Nutmeg: Warm spices are added to the pistachio nut mixture.
  • Orange Zest: A touch of fresh orange zest brightens the deeper cherry preserves.

How to Make Rugelach

Make the Dough

  1. Cream butter and cream cheese in stand mixer with a paddle attachment until very creamy. Then add the sugar and vanilla and mix well.
  2. Slowly add the flour in and until just combined. Dump the dough onto a lightly floured surface and form into a ball and wrap in plastic wrap. Refrigerate the dough for at least 30 minutes.
Cream the cream cheese and butter until very creamy and incorporated well.
Pour sugar into cream cheese and butter mixture.
Add a teaspoon of vanilla extract to rugelach dough.
Roll the rugelach dough in plastic wrap.

Make the Filling

  1. Add the chopped pistachios to a bowl, along with the brown sugar, cinnamon and nutmeg and mix well.
  2. Pulse the cherry preserves in a food processor or blender until smooth and there are no large fruit pieces.
  3. Transfer preserve to a bowl and add orange zest and stir well.

Roll, Form and Bake the Rugelach

  1. Remove dough from the fridge and cut into 4 pieces.
  2. Roll each dough onto a lightly floured surface to a 10 inch circle. Use a plate or cheesecake pan to guide the circle and cut away any excess dough. *Note: Save the dough scraps to roll out for more rugelach.
  3. Spread 3 tablespoons of cherry preserves onto the dough in a thin layer, leaving a small dough border.
  4. Sprinkle 2-3 tablespoons of the chopped pistachio mixture on top of the preserves and use your hands to gently press the nuts into the jam.
  5. Use a pizza cutter or knife and cut the dough into 8 even triangles, like a pizza. Then roll each rugelach from the outside-in, creating a crescent shape.
  6. Place rugelach on lined baking sheet, pointy side down and brush with egg wash and sprinkle with cinnamon sugar.
  7. Bake rugelach at 350 degrees Fahrenheit for 18-20 minutes until golden brown.
Cut the rugelach dough into quarters.
Roll our rugelach dough to a 10 inch circle, use something round such as a cheesecake pan to trace the circle if needed.
Spread cherry jam onto rolled out rugelach dough.
Roll rugelach up, from the outside in, creating a small crescent.
Brush rugelach with egg wash and place on a cookie sheet before baking.
Sprinkle rugelach with cinnamon sugar.
Baked cherry pistachio rugelach are on a cookie sheet.

Rugelach Making Tips

  • After the dough is made, refrigerate it for at least 30 minutes and up to 8 hours. You can also make ahead and freeze.
  • If dough is chilled, it may be a bit harder to roll out. Leave at room temperature until it's easier to roll with a rolling pin.
  • Don't overfull with jam or nuts, a little goes a long way and the more filling there is, the harder it will be to roll the rugelach.
  • As you make the circles and cut off excess dough, save the scraps to roll out another circle.

More Rugelach Recipes to Make

Print Recipe
4.86 from 14 votes

Cherry Pistachio Rugelach

These cherry pistachio rugelach are filled with tart cherry preserves and nutty pistachios, all rolled up in a decadent cream cheese dough.
Prep Time30 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Jewish
Keyword: cherry pistachio rugelach, pistachio rugelach
Servings: 40 Rugelach
Calories: 137kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Dough

Filling

Topping

US Customary - Metric

Instructions

Make the Dough

  • Cream butter and cream cheese in stand mixer with a paddle attachment until very creamy. Then add the sugar and vanilla and mix well.
  • Slowly add the flour in and until just combined. Dump the dough onto a lightly floured surface and form into a ball and wrap in plastic wrap. Refrigerate the dough for at least 30 minutes.

Make the Filling

  • Add the chopped pistachios to a bowl, along with the brown sugar, cinnamon and nutmeg and mix well.
  • Pulse the cherry preserves in a food processor or blender until smooth and there are no large fruit pieces.
  • Transfer preserve to a bowl and add orange zest and stir well.

Roll, Form and Bake the Rugelach

  • Pre-heat the oven to 350 degrees Fahrenheit and remove the dough from the fridge and cut into 4 pieces.
  • Roll each dough onto a lightly floured surface to a 10 inch circle. Use a plate or cheesecake pan to guide the circle and cut away any excess dough. *Note: Save the dough scraps to roll out for more rugelach.
  • Spread 3 tablespoons of cherry preserves onto the dough in a thin layer, leaving a small dough border.
  • Sprinkle 2-3 tablespoons of the chopped pistachio mixture on top of the preserves and use your hands to gently press the nuts into the jam.
  • Use a pizza cutter or knife and cut the dough into 8 even triangles, like a pizza. Then roll each rugelach from the outside-in, creating a crescent shape.
  • Place rugelach on lined baking sheet, pointy side down and brush with egg wash and sprinkle with cinnamon sugar.
  • Bake rugelach at 350 degrees Fahrenheit for 18-20 minutes until golden brown.

Video

Notes

  • After the dough is made, refrigerate it for at least 30 minutes and up to 8 hours. You can also make ahead and freeze.
  • If dough is chilled, it may be a bit harder to roll out. Leave at room temperature until it's easier to roll with a rolling pin.
  • Don't overfull with jam or nuts, a little goes a long way and the more filling there is, the harder it will be to roll the rugelach.
  • As you make the circles and cut off excess dough, save the scraps to roll out another circle.
Dough recipe adapted from Ina Garten

Nutrition

Calories: 137kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 38mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.5mg

Herb Crusted Boneless Rib Roast

· 4 Comments

This herb crusted boneless rib roast is the epitome of an impressive holiday main course! A boneless rib roast is slathered with a flavorful garlic and herb compound butter and roasted until charred and incredibly tender.

Roasted herb crusted boneless rib roast in a cast iron skillet.

Boneless Rib Roast

I took to my husband for this recipe, as he's been making prime rib for years! The recipe and ingredients are simple, yet make for a truly impressive dinner experience.

This boneless rib roast is rubbed with a fresh and flavorful herb and garlic compound butter, then roasted on high to achieve that desired caramelized crust. After 15 minutes, the temperature is lowered so the rib roast finishes cooking low and slow and achieves a delicious juicy and tender product.

Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.

Because we usually serve boneless prime rib during the holidays, I like to keep it comforting and classic and serve a slice along side of mashed potatoes with roasted garlic and lemon roasted brussels sprouts.

Boneless rib roast sliced on a plate with a dollop of horseradish and mashed potatoes.

Why You'll Love this Recipe

  • Simple and Easy Recipe to Prepare! Once you acquire the rib roast, the rest is a breeze.
  • Incredibly Flavorful! The garlic herb compound butter is easy to make, incredibly flavorful and versatile for other proteins such as a good roast chicken.
  • Impressive Main Course! A boneless rib roast is the standing ovation of any holiday meal!

Ingredients

Ingredients for herb crusted rib roast.
  • Boneless Rib Roast: Also called standing rib roast, this is considered to be a premium cut of beef, hence the reason to cook it for special occasions, such as holidays. This recipe is uses a boneless rib roast, which is easier to slice, but you can also use a bone in rib roast.
  • Unsalted Butter: The base of the compound butter, use softened unsalted butter so you can control the amount of salt.
  • Fresh Parsley: Chop fresh parsley leaves well and add it to the softened butter. The fresh parsley gives the richer meat a fresh and flavorful layer of flavor.
  • Fresh Sage: Sage leaves have an earthier aroma and flavor that gives the compound butter a more complex and savory bite.
  • Garlic: Finely chop garlic or use a microplane to grate it finely. Don't be shy with the garlic and use a good amount, the rub roast can handle it!
  • Kosher Salt: This is a good hunk of meat and uses a good amount of Kosher salt.
  • Black Pepper: If you have a pepper grinder that has different settings, this is the time to grind black pepper to a course grind. As the roast cooks, the herbs and black pepper create a fantastic crust.

How to Cook Boneless Rib Roast

Rub the herb compound butter onto the boneless rib roast and place inside a cast iron skillet.
Three pound roasted boneless rib roast.
Slice boneless rib roast into slices for serving.
  1. Make the Herb Compound butter. To a bowl, add the softened butter, chopped parsley, chopped sage, grated garlic, Kosher salt and coarsely ground black pepper and mix well so everything is incorporated evenly.
  2. Dry the rib roast very well with paper towels, this helps the butter adhere to the meat better. Rub the herb compound butter all over the rib roast and place the roast in a cast iron skillet, fat side up.
  3. Roast at 500 degrees Fahrenheit for 15 minutes, then reduce the temperature to 325 degrees Fahrenheit and continue cooking for 45-50 minutes or until the center reaches an internal temperature of 125 degrees Fahrenheit for medium rare. *Note: exact timing will depend on how many pounds your roast is, but rule of thumb is 13-14 minutes per pound for medium rare.
  4. Remove roast from the oven and let the roast rest for at least 15 minutes before slicing.
  5. Cut the roast into ½ inch slices and serve with your favorite side dishes.
Sliced boneless rib roast with mashed potatoes and roasted brussels sprouts.
How long to cook Prime Rib?

This recipe uses a 3-4 pound boneless prime rib, cook at 500 degrees Fahrenheit for 15 minutes, then the temperature is reduced to 325 degrees Fahrenheit for 45-50 minutes or an internal temperature of 125 degrees Fahrenheit.
After the initial high heat, roast for 13-14 minutes per pound.

Standing Rib Roast Internal Temperature

A meat thermometer is very helpful in knowing when the meat has reached it's desired temperature. When you remove the roast and it rests, the temperature can increase from 5-10 degrees as well.
Rare: 120-125 degrees Fahrenheit
Medium Rare: 130-135 degrees Fahrenheit
Medium: 140-145 degrees Fahrenheit
Well Done: 150 degrees Fahrenheit + up

What to Serve with Rib Roast?

More great beef recipes

Boneless rib roast on a plate with mashed potatoes.
Print Recipe
4.84 from 6 votes

Herb Crusted Boneless Rib Roast

This herb crusted boneless rib roast is the epitome of an impressive holiday main course! A boneless rib roast is slathered with a flavorful garlic and herb compound butter and roasted until charred and incredibly tender.
Prep Time15 minutes
Cook Time50 minutes
Resting15 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: boneless rib roast, prime rib roast
Servings: 4 servings
Calories: 749kcal
Author: Samantha Ferraro
Cost: $40

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre-heat the oven to 500 degrees Fahrenheit and let the roast come to room temperature before cooking.
  • Make the Herb Compound butter. To a bowl, add the softened butter, chopped parsley, chopped sage, grated garlic, Kosher salt and coarsely ground black pepper and mix well so everything is incorporated evenly.
  • Dry the roast very well with paper towels, this helps the butter adhere to the meat better. Rub the herb compound butter all over the rib roast and place the roast in a cast iron skillet, fat side up.
  • Roast at 500 degrees Fahrenheit for 15 minutes, then reduce the temperature to 325 degrees Fahrenheit and continue cooking for 45-50 or until the center reaches an internal temperature of 125 degrees Fahrenheit for medium rare.
    *Note: exact timing will depend on how many pounds your roast is, but rule of thumb is 13-14 minutes per pound for medium rare.
  • Remove the roast from the oven and let rest for at least 15 minutes before slicing.
  • Cut the roast into ½ inch slices and serve with your favorite side dishes.

Video

Notes

Before roasting, leave the roast at room temperature for at least 15 minutes to get the chill off. 
Use other herbs for the compound butter such as chives, thyme and oregano. 
Once the roast is done, let it rest for at least 15 minutes before slicing. 

Nutrition

Calories: 749kcal | Carbohydrates: 2g | Protein: 61g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 212mg | Sodium: 1296mg | Potassium: 1235mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1006IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 3mg

Mom's Crispy Potato Latkes

· 2 Comments

There is nothing like my mom's classic crispy potato latkes! Made simply with shredded potato, eggs and with a touch of zucchini for a bright pop of color and flavor. These latkes always come out crispy, golden brown and perfectly tender.

Potato latkes on a place and topped with sour cream and apple sauce and microgreens.

The Best Potato Latkes

For years, we have had family friends and childhood neighbors rave about my mom's classic potato latkes. I may be bias, but I've always felt like these are the best potato latkes ever!

Potato zucchini latkes were the first latke recipe I learned to make, and since, have ran with the basic recipe and made all sorts of fun latke twists over the years. Such as butternut squash latkes and caprese latkes! For some SWEET Hamantaschen inspiration, try my Italian Rainbow Cookie Hamantaschen, or my Gluten Free Hamantaschen.

I have very fond memories of my mom and I grating potatoes, onion and zucchini with a basic box grater. Our hands would get tired, but it was worth the work.

If you're familiar with old-style Jewish cooking, measuring doesn't really exist, and I knew that when mom was dictating the recipe to me. "Mostly potatoes, not so much squash and lots of onion-sweet white onion". Yes, mom! Between our banter back and forth, I think we got the measurements down.

Why you Love this Recipe

  • Perfectly crispy latkes, every time!
  • The added zucchini gives the starchier potatoes a nice layer of freshness.
  • Classic potato latkes are great as an appetizer, side dish or (our favorite), topped with a fried egg for breakfast!
Crispy potato zucchini latkes dolloped with sour cream and apple sauce.

Ingredients

  • Russet Potatoes: Russet potatoes fry very well and russets were the only potatoes my mom would used. Peel the russet potatoes and if using a food processor, cut the potatoes so it can fit through the shred attachment.
  • Yellow Onion: Use either a yellow onion or sweet onion.
  • Zucchini: A touch of zucchini gives the potatoes a fresh bite.
  • Matzo Meal: This is ground up matzo, but if you don't have matzo meal, use all purpose or gluten free flour.
  • Eggs: Whole eggs bind the mixture.
  • Kosher Salt: A good sprinkle of salt is added to the uncooked mixture and after the latkes are fried.
  • Vegetable Oil: A high heat cooking oil is needed for latkes. Vegetable oil is often inexpensive and can handle the batches of frying.

How to Make Latkes

  1. Using a food processor with a shred attachment, shred the potatoes, onion and zucchini. If you don't have one, a box grater with large wholes works great.
  2. Working in batches, use a clean kitchen towel and take about a cup of the mixture and tie it up inside the towel and squeeze out as much liquid as possible.
  3. Add the shredded vegetables to a large bowl, along with the eggs, matzo meal and Kosher salt and stir to combine well.
  4. Heat wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
  5. Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes, until golden brown on both sides.
  6. Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.
Shredded latke mixture in a bowl.
Fry latkes in hot oil.

Latke Making Tips

  • Squeeze as much moisture out of the vegetables as you can, this ensures crispy latkes!
  • As the latke mixture sits, it can get more watery, keep an eye on it and add more flour or matzo meal, if needed.
  • Make sure the oil is hot enough, test with a piece of potato shred, if it sizzles immediately, it's ready.
  • Add a carrot to the oil! This will help keep the oil clean for the first few batches.
  • Have a wire rack over a baking sheet next to your frying station, so you have a place to put the latkes and they won't get soggy.
  • Immediately sprinkle salt onto the fried latkes.
  • Keep the latkes warm on a baking sheet in a 300 degree Fahrenheit oven to keep warm.
  • To make gluten free, use potato starch or gluten free flour instead of matzo meal.
Why are my latkes soggy?

If your latkes are coming out soggy, make sure your oil is hot enough, about 350 degrees Fahrenheit and don't overcrowd the pan. Make sure the latkes are spaced out in the pan.

Can you shred the potatoes ahead of time?

To make the latke mixture ahead, shred the potatoes and keep the potatoes in a bowl of cold water. As the potato shred sits, they may change color but are perfectly fine and not noticeable when frying.

How to re-heat latkes?

Latkes re-heat very well! Place the latkes on a baking sheet and into a 350 degree oven until warmed through.

What to Serve with Latkes

Latkes are traditional served with a dollop of sour cream and, or apple sauce. This can be a very polarizing decision, as some feel very strongly about sour cream and apple sauce. I, on the other hand, like a bite of latke with both apple sauce and sour cream.

Crispy potato latkes are on a plate and topped with dollop of sour cream and microgreens.

Latkes on a blue plate.
Print Recipe
5 from 5 votes

Mom’s Famous Latkes

Crispy potato latkes made simply with potatoes and a touch of zucchini. These latkes are crispy, golden brown and perfectly tender.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Side Dish
Cuisine: Jewish
Keyword: crispy potato latkes, potato zucchini latkes
Servings: 10 latkes
Calories: 125kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 4 russet potatoes peeled and halved (to fit in food processor)
  • 2 green or yellow zucchini
  • 1 large yellow onion peeled and halved or quartered, or sweet onion
  • 3 eggs
  • ½ cup Matzo meal or flour
  • ½ teaspoon Kosher salt + more for after frying
  • Vegetable oil for frying

For Serving

  • Sour cream
  • Apple Sauce
  • Micro Greens for garnish
US Customary - Metric

Instructions

  • Using a food processor with a shred attachment, shred the potatoes, onion and zucchini. If you don't have one, a box grater with large holes works great.
  • Working in batches, use a clean kitchen towel and take about a cup of the mixture and tie it up inside the towel and squeeze out as much liquid as possible.
  • Add the shredded vegetables to a large bowl, along with the eggs, matzo meal and Kosher salt and stir to combine well.
  • Heat a wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
  • Fry the latkes on first side for 3-4 minutes and then flip over and fry the other side for another 3 minutes, until golden brown on both sides.
  • Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.

Notes

Latke mixture yields about 10-12 latkes, depending on the size. 
When frying, look for the crispy edges, then flip over. 
Cooked latkes can be made ahead and re-heated in the oven until warmed through. 
 

Nutrition

Calories: 125kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 143mg | Potassium: 500mg | Fiber: 2g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 1mg

Italian Charcuterie Board

· 2 Comments

This easy Italian charcuterie board is the cheese board to impress! Filled with imported Italian cheeses and meats, olives and sweet bites of honeycomb and fruit, there's a delicious bite that everyone will love!

Antipasti charcuterie board with burrata, Parmesan and gorgonzola.

Italian Charcuterie Board

Tis' the season for parties, appetizers and delicious bites! I have had this Italian themed charcuterie board in my head for a while and couldn't wait to create a colorful charcuterie board with delicious Italian antipasti. For another quick impressive appetizer try my Pan Con Tomate with Jamón.

All of the items on this Italian meat and cheese board are from Italy, including Italian cheeses, Italian meats and accouterment to pair with all the bites. Serve this Italian charcuterie board alongside antipasto skewers for an impressive appetizer spread!

If you're looking for a smaller charcuterie board, check out my simple charcuterie board that is perfect for a few people! And for some Mediterranean bites, check out my Mediterranean mezze board which is always a crowd favorite!

Large Italian charcuterie board with meats and cheeses.

Ingredients

When looking for items for your Italian meat and cheese board, think about having different textures and flavors. Have some harder aged cheeses, such as Parmigiano Reggiano and some softer cheeses, such as mozzarella or burrata.

More about the different styles of cheeses below.

Italian Cheeses

  • Parmigano Reggiano: Also called Parmesan, this is a firm, aged cows milk cheese that is often grated added on top of pasta. For a cheese board, cut the Parmigiano into rustic chunks to snack on and pair with some aged Italian balsamic. Buy a chunk of Parmigiano reggiano with the rind and once the rind is left over, add it to sauces or Sunday gravy, soups and stews. The rind will slowly disintegrate in whatever you're simmering, giving great flavor.
  • Burrata: One of my favorite cheeses, burrata is a ball of mozzarella with a soft, creamy cheese inside, called stracciatella. When you roughly tear open the ball of burrata, the creamy cheese oozes out and it's so delicious! We usually serve burrata with roasted tomatoes and for this cheese board, burrata us served with pesto and Calabrian chiles.
  • Fontina: Another favorite, Fontina is a creamy, slightly sweet and pungent cheese that is idea for melting. Looking to make the best mac and cheese or cheese calzone of your life? Add fontina.
  • Gorgonzola: Creamy and slightly sweet, gorgonzola is one of my favorite blue cheeses. I opt to buy gorgonzola dolce in a wedge and not crumbled, because I love the creaminess. Gorgonzola is fantastic paired with honeycomb.
  • Taleggio: A semi-soft wash rind cheese with a dense, creamy center. The flavor is mild and buttery yet the aroma is stronger. Don't eat the rind, though, it's technically edible, it won't taste good. Let tallegio sit out for at least 30 minutes so the cheese softens and flavors wake up.

Italian Meats

  • Calabrese: This spicy salami has a bit of a kick to it, thanks to the chilies. If you love salami and love spice, look for calabrese.
  • Prosciutto: A dry cured Italian ham, prosciutto is often found with other meats and cheeses in grocery stores. You can eat prosciutto as is, or crisp it up and garnish roasted tomato soup.
  • Speck: If you like prosciutto, look for speck! Instead of cured, speck is smoked, giving a lovely smoky layer of flavor.

Accoutrement (Other Cheese Board Additions)

  • Fruit: Grapes and cherry tomatoes on the vine are on this board. Other suggestions would be fresh figs and clementines.
  • Olives: Castelveltrano olives are mind and buttery and garlic stuffed olives are more briny and savory.
  • Crostini: Slice a baguette on a bias and lightly toast the slices to make crostini.
  • Crackers
  • Honeycomb: Pair this with the gorgonzola.
  • Pesto: A simple basil pesto pairs well with the creamy burrata cheese.
  • Calabrian Chiles: These are small red chiles that come from Calabria. You can find them sold in jars whole, but I suggest buying them chopped. Calabrian chiles have a good heat punch to them and have great flavor! I like adding Calabrian chiles to chicken puttanesca for a bit more of a kick.
  • Artichoke Hearts: Season artichoke hearts with a touch of olive oil, oregano and roasted peppers.
Italian meat and cheese board with salami and Parmesan.

Assemble the Italian Cheese Board

  1. Arrange the cheeses spaced around the board. Cut the firmer cheeses in rough chunks and slice the semi-soft cheeses, such a the fontina and taleggio.
  2. Serve the honeycomb on top of the gorgonzola cheese.
  3. Add the burrata cheese to small bowls and garnish with pesto and/or Calabrian chiles.
  4. Arrange the calabrese salami and prosciutto or speck around the cheeses in the empty spaces.
  5. Nestle bunches of grapes and tomatoes on the vine onto the platter.
  6. Season the artichoke hearts with roasted bell peppers, oregano and olive oil and fill in any empty gaps. You can also serve this in a small bowl as well.
  7. Fill any remaining gaps with olives, crostini and crackers.

More Appetizer and Boards to Try

Italian themed charcuterie board with burrata, pesto, Parmesan and gorgonzola.
Print Recipe
5 from 5 votes

Italian Charcuterie Board

This Italian charcuterie board is filled with Italian cheeses and meats, olives, honeycomb and fruit, there's a delicious bite that everyone will love!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Italian charcuterie, Italian charcuterie board
Servings: 8 servings
Calories: 549kcal
Author: Samantha Ferraro
Cost: $20

Ingredients

Cheeses and Meats

  • ½ pound gorgonzola wedge
  • ½ pound Taleggio sliced
  • ½ pound Fontina sliced
  • 4-8 ounces burrata
  • ¼ pound Parmigiano reggiano cut into chunks
  • 4 ounces Calabrese salami
  • 2 ounce prosciutto or speck

Accoutrement (Additions)

  • 1 cup pitted Castelveltrano Olives
  • 1 cup Garlic stuffed olives
  • Grapes
  • Cherry Tomatoes
  • Honeycomb
  • Pesto
  • Calabrian Chiles
  • Crostini
  • Crackers

Marinated Artichoke Hearts

US Customary - Metric

Instructions

  • Arrange the cheeses spaced around the board. Cut the firmer cheeses in rough chunks and slice the semi-soft cheeses, such a the fontina and taleggio.
  • Serve the honeycomb on top of the gorgonzola cheese.
  • Add the burrata cheese to small bowls and garnish with pesto and/or Calabrian chiles.
  • Arrange the calabrese salami and prosciutto or speck around the cheeses in the empty spaces.
  • Nestle bunches of grapes and tomatoes on the vine onto the platter.
  • Season the artichoke hearts with roasted bell peppers, oregano and olive oil and fill in any empty gaps. You can also serve this in a small bowl as well.
  • Fill any remaining gaps with olives, crostini and crackers.

Notes

Bring cheeses to room temperature for 30 minutes, before serving for maximum flavor. 

Nutrition

Calories: 549kcal | Carbohydrates: 4g | Protein: 30g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 2115mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1523IU | Vitamin C: 5mg | Calcium: 728mg | Iron: 1mg

Butternut Squash Latkes with Apple Beet Salsa

· 4 Comments

These butternut squash latkes are seasoned with warm spices of cinnamon, cumin a touch of curry and topped with creamy sour cream and a fresh apple beet "salsa".

Warm spiced butternut squash latkes.

Butternut Squash Latkes

Traditionally, latkes are often made with potatoes but other root vegetables work really well for latkes too, such beet latkes, parsnip latkes and for this recipe, butternut squash.

These butternut squash latkes are slightly sweet and are seasoned with warm flavors of curry, cinnamon and cumin, which compliment the sweeter vegetable really nicely.

A simple apple and roasted beet "salsa" is topped onto the fried latkes, offering a fresh bite to the warm latkes.

Ingredients

  • Butternut Squash: Peel and cut the butternut squash into large chunks and shred the quash with either a box grater, or use the shred attachment of a food processor.
  • Onion: Yellow or white onion is also shredded with the butternut squash.
  • Eggs: Depending how large your butternut squash is, you may beed 2-3 eggs to help bind the mixture.
  • Matzo Meal or Flour: My mom always used matzo meal, which is ground up matzo. If matzo meal isn't available, use the same amount of all- purpose flour or all-purpose gluten free flour blend.
  • Kosher Salt: Latkes need salt and I like to add salt to both the mixture and immediately after frying.
  • Roasted Beets: Beets and butternut squash work really well together. Peel and cop a cooked beet into small cubes for the "salsa".
  • Apples: Traditionally, apple sauce is also served with latkes and this fresh and chunky apple beet salsa gives the same fresh and sweet bite.
  • Pomegranate Seeds: Added to the apple beet mixture.
  • Lemon Juice: A touch of fresh lemon juice is added to the apple and beet topping for added acidity and to prevent the apples from turning brown too quickly.
  • Honey: A small squeeze of honey is added to the apple and beet topping for a touch of sweetness.
  • Sour Cream: Another traditional topping for latkes, creamy and cool sour cream is dolloped on-top of the fried latkes.

How to Make Butternut Squash Latkes

Make the Latkes

  1. Using a food processor with a shred attachment, shred the butternut squash. If you don't have one, a box grater with large wholes works great.
  2. Add the shredded squash to a large bowl, along with the eggs, matzo meal and spices and stir to combine well. If the mixture is too wet, add a few more tablespoons of flour or matzo meal.
  3. Heat wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit.
  4. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time. Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes.
  5. Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.
Shred the butternut squash with the shred attachment in a food processor.
Add eggs to the shredded butternut squash latke mixture.
Add flour or matzo meal to the butternut squash latke mixture.
Add spices to the butternut squash mixture.
Fry the butternut squash latkes in hot oil.
Lay the fried latkes on a wire rack to drain.

Make the Apple Beet Salsa

  1. In a bowl, add the chopped roasted beet, chopped apple, pomegranate seeds, lemon juice and honey and stir to combine.
  2. Chill until ready to serve.

Assemble the Latkes

  1. Serve the butternut squash latkes with a dollop of sour cream and top with a teaspoon of apple beet salsa.
Butternut Squash Latkes with apple beet salsa.

A Few Tips on Making Latkes

  • Butternut squash is a lot dryer than potatoes, so you may not have to squeeze out the moisture, like you would for potato latkes.
  • Use a neutral oil such as vegetable, canola or grapeseed that has a high smoke point and won't burn quickly.
  • Don't overcrowd the frying pan, I usually fry anywhere from 3-4 latkes and cook them in batches.
How do you re-heat latkes?

To reheat fried latkes, place on a wire rack and bake in the oven at 350 degrees Fahrenheit until warmed and crisp, about 10-15 minutes.

More Latke Recipe Inspiration:

Every year, I make a new twist on latkes with all sorts of flavors and toppings. Here are a few of my favorites.

Fried butternut squash latkes.
Print Recipe
5 from 5 votes

Butternut Squash Latkes with Apple Beet Salsa

Butternut Squash latkes seasoned with curry powder, cinnamon and cumin and topped with a fresh apple beet and pomegranate salsa.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main
Cuisine: Jewish
Keyword: butternut squash latkes
Servings: 12 latkes
Calories: 78kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Apple and Beet Salsa

  • 1 apple peeled and cut into ¼ inch cubes
  • 1 roasted beet peeled and cut into 1 /4 inch cubes
  • ¼ cup pomegranate seeds
  • 1 tablespoon lemon juice zested and juiced (orange would be good too)
  • 1 teaspoon honey
US Customary - Metric

Instructions

Make the Latkes

  • Using a food processor with a shred attachment, shred the butternut squash. If you don't have one, a box grater with large wholes works great.
  • Add the shredded squash to a large bowl, along with the eggs, matzo meal and spices and stir to combine well. If the mixture is too wet, add a few more tablespoons of flour or matzo meal.
  • Heat wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
  • Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes.
  • Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.

Make the Apple Beet Salsa

  • In a bowl, add the chopped roasted beet, chopped apple, pomegranate seeds, lemon juice and honey and stir to combine.
  • Chill until ready to serve.

Assemble the Latkes

  • Serve the butternut squash latkes with a dollop of sour cream and top with a teaspoon of apple beet salsa.

Video

Notes

 
  • Butternut squash is a lot dryer than potatoes, so you may not have to squeeze out the moisture, like you would for potato latkes.
  • Use a neutral oil such as vegetable, canola or grapeseed that has a high smoke point and won't burn quickly.
  • Don't overcrowd the frying pan, I usually fry anywhere from 3-4 latkes and cook them in batches.
  • To reheat fried latkes, place on a wire rack and bake in the oven at 350 degrees Fahrenheit until warmed and crisp, about 10-15 minutes.

Nutrition

Calories: 78kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 19mg | Potassium: 288mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6696IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg

Boursin Stuffed Mushrooms

· 10 Comments

Your guests are going to go nuts over these Boursin stuffed mushrooms! Creamy herb and garlic cheese is mixed with sautéed shallots and stuffed inside button mushroom caps. After a quick bake, you won't be able to resist these easy savory and cheesy stuffed mushrooms!

Boursin Stuffed Mushrooms

If you have ever had Boursin cheese, then you know how absolutely delicious it is! Boursin is a creamy French cheese that is seasoned with herbs and garlic. There is a lot of flavor and when stuffed inside mushroom caps, makes for a fantastic and easy mushroom appetizer. For a great appetizer that is going to impress your guests, try my Steak crostini.

The entire recipe takes under 20 minutes from start to finish and makes for a truly impressive and delicious bite. You can also make some stuff mushrooms with sausage, which would be delicious! My tip, make an extra batch because you won't be able to stop at just 1! For another quick impressive appetizer try my Pan Con Tomate with Jamón.

For more great finger food to start out a great meal, try my Goat cheese stuffed phyllo cups it's simple and impressive and for a meat stuffed mushroom, try these sausage stuffed mushrooms!

Why You’ll Love This Recipe

  • Minimal ingredients and big on flavor!
  • These stuffed mushrooms make a perfect holiday appetizer that everyone will love!
  • Entire recipe takes under 20 minutes to make!
  • You and your guests will devour these easy boursin mushroom bites!

Ingredients

Ingredients for boursin stuffed mushrooms.

Button Mushrooms: Button mushrooms and cremini mushrooms are both small mushrooms that are perfect for a stuffed mushroom appetizer. Remove the stems and chop those up to mix with the other flavorings.

Boursin Cheese: Boursin is a French cheese that is incredibly creamy and savory. You can often find it in the cheese section of grocery stores as it's become more widely available. There are a few flavors of boursin cheese, but the more popular one and the one used in this recipe, is flavored with garlic and herbs.

Olive Oil: A good drizzle of olive oil is used to saute the shallots and chopped mushrooms.

Shallot: I love the flavor of shallot as it's a bit sweeter and works so well with the boursin cheese and mushrooms. If shallot isn't available, finely chop ¼ cup worth of red onion.

Thyme: Fresh thyme offers an earthy layer of flavor to the cheese stuffing. Remove the leaves from the stem and give it a rough chop before adding it to the sautéed shallots.

Panko Breadcrumbs: Panko is a Japanese style of breadcrumb that has a really nice crunch. A small amount is added to the mixture to help bind the ingredients together and offer a bit more texture.

How to Make the Stuffed Mushrooms

Prep the Mushrooms

  1. Remove the mushroom stems from the button mushrooms and chop the stems into fine pieces.
Remove the stems from button mushrooms.

Make the Filling

  1. Drizzle a wide skillet with olive oil and place over medium heat.
  2. Add the chopped mushroom stems and saute for 1 minute to soften.
  3. Add the chopped shallots and thyme and saute until shallots soften and become fragrant, about 2 minutes.
  4. Add the panko breadcrumbs and continue sautéing for another 2-3 minutes to lightly toast the panko.
Add chopped mushroom stems to a skillet with olive oil and saute.
Saute chopped mushroom stems in olive oi.
Add chopped shallots to the mushrooms and saute.
Add chopped shallot to the mushroom saute.
Add panko breadcrumbs to the mushroom and shallot saute.

Stuff the Mushrooms and Bake

  1. Add the mushroom mixture to a bowl and add the boursin cheese.
  2. Mix everything very well and stuff each mushroom cap with the cheese filling.
  3. Place the stuffed mushrooms on a baking sheet and drizzle the tops with olive oil and bake at 400 degrees Fahrenheit for 12-13 minutes.
  4. Once done, remove the mushrooms from the oven and garnish with chopped parsley and serve.
To a bowl, add the sauteed mushrooms and shallots along with the boursin cheese.
Mix the sauteed mushrooms and shallots with boursin cheese.
Stuff the boursin mixture inside the mushroom caps.
Boursin stuffed mushrooms on a white platter.

Can stuffed mushrooms be made ahead of time?

Yes, make the stuffing and stuff the mushrooms ahead of time, but don't bake until you are ready to serve. Uncooked mushrooms can be made up to 2 days in advance.

What main goes with stuffed mushrooms?

Stuffed mushrooms go well with a variety of main dishes, such as individual beef wellington, pan seared pork chops or salmon wellington.

How do you clean mushrooms?

When buying mushrooms, they may come with dirt on them. To clean mushrooms, use a damp cloth and wipe any dirt away. Do not submerge mushrooms under water, as they can soak up too much moisture and not cook down as easily.

More Appetizer Recipes to Try

Button mushrooms stuffed with boursin cheese make an elegant appetizer.
Print Recipe
5 from 20 votes

Boursin Stuffed Mushrooms

Boursin stuffed mushrooms will be your favorite appetizer! These irresistible stuffed mushrooms take 20 minutes and are full of creamy savory flavor!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: American, French
Keyword: boursin stuffed mushrooms, mushrooms stuffed with boursin cheese
Servings: 6 servings
Calories: 173kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

Prep the Mushrooms

  • Pre-heat the oven to 400 degrees Fahrenheit.
  • Remove the mushroom stems from the button mushrooms and chop the stems into fine pieces.

Make the Filling

  • Drizzle a wide skillet with olive oil and place over medium heat.
  • Add the chopped mushroom stems and saute for 1 minute to soften.
  • Add the chopped shallots and thyme and saute until shallots soften and become fragrant, about 2 minutes.
  • Add the panko breadcrumbs and continue sautéing for another 2-3 minutes to lightly toast the panko.

Stuff the Mushrooms and Bake

  • Add the mushroom mixture to a bowl and add the boursin cheese and mix everything very well.
  • Stuff each mushroom cap with the cheese filling and place the stuffed mushrooms on a baking sheet and drizzle the tops with olive oil.
  • Bake the mushrooms at 400 degrees Fahrenheit for 12-13 minutes and once done, remove from the oven and garnish with chopped parsley and serve.

Video

Notes

Stuffed mushrooms can be made ahead of time up to 2 days in advance, before baking. 
Clean mushrooms with a damp cloth and wipe any dirt away, don't submerge mushrooms under water. 

Nutrition

Calories: 173kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 175mg | Potassium: 262mg | Fiber: 1g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Pear Donuts with Vanilla and Cinnamon

· 2 Comments

These pear filled donuts are perfectly sweet and incredibly irresistible! Sweet anjou pears are cooked down with brown sugar, vanilla and cinnamon until soft and jammy and then piped into perfectly pillowy donuts.

Pear donuts are piled on a plate and dusted with powdered sugar.

It is officially Hanukkah season, which means we are frying up all the things! Every year, I like to make a new latke recipe (hello, garlic caprese latkes!) or donut recipe and this year we are making sweet and delectable pear filled donuts!

Besides latkes, donuts or sufganiyot are often made to celebrate oil for Hanukkah. Some of my favorite donuts I've made over the years are these savory hatch chile and cheddar donuts and for a sweeter donut, these pear fritters with orange glaze are always a nice treat.

Pear Donuts

The filling for the pear donuts is made with cooked and chopped green anjou pears, that become perfectly sweet and soft enough to fill inside the donut holes.

The pear filling cooks down with brown sugar, cinnamon and nutmeg and a touch of cornstarch to help thicken the fruit mixture.

Then the mixture is cooled and piped into fried donut holes and finished with a dusting of powdered sugar.

Ingredients

Pears: Green Anjou pears are seasonal pears that are available in the winter months and cook up beautifully. Green anjou pears are sweet and are able to hold their shape in cooking without getting too soft or mushy.

Brown Sugar: Adds sweetness to the pear mixture. If brown sugar isn't available, substitute with white sugar and add a teaspoon of honey for that caramelized flavor.

Spices: Cinnamon and nutmeg add warmth and depth to the pear mixture.

Vanilla: Use vanilla extract or vanilla paste.

Cornstarch: This helps thicken the pear mixture, since pears can give off some liquid.

Yeast: ¾ ounce active dried yeast, which is 1 packet of yeast.

Flour: All purpose flour is the base of the donut dough.

Eggs: Whole large eggs give the donut dough richness and help bind the dough together.

Butter: Just 2 tablespoons of butter is slowly added to the dough at the end of mixing, giving the dough a bit more richness.

Powdered Sugar: Optional, but highly recommended for dusting the finished and filled donuts.

How to Make Pear Donuts

Make the Donut Dough

  1. Add yeast, warm water and sugar to a bowl or measuring cup and allow it to sit for 10-15 minutes until foamy.
  2. Once yeast is bloomed, add to a bowl of a stand mixer along with the eggs and begin mixing.
  3. Slowly add the flour and salt in, while the mixer is on low and continue mixing until flour is combined and dough begins to form. Next, add butter in batches and continue mixing until everything is combined and dough is sticky and begins to form into a ball.
  4. Transfer the dough to a lightly floured surface and knead by hand for a few minutes, add a bit more flour if the dough is too sticky.
  5. Place dough in a lightly oiled bowl and place a sheet of plastic wrap onto the dough so it touches. Let the dough rise until doubled in size, for about an hour.
Bloom the yeast in warm water with sugar for 10 minutes until yeast bubbles.
Mix the flour, yeast and end eggs until a dough forms.
Place the donut dough in a lightly oiled bowl and cover with a sheet of plastic wrap and place in a warm spot to rise.

Make the Pear Filling

  1. Add the peeled and chopped green anjou pears to a medium sized pot along with the lemon juice, cinnamon, nutmeg, brown sugar, vanilla and corn starch. Give everything a stir and cook until soft and jammy, about 30 minutes.
  2. Once done, let the pear mixture cool to room temperature.
Cook chopped pears with brown sugar, cinnamon and vanilla until soft and jammy.
Cook the pear mixture until thickened and condensed.

Fry the Donuts

  1. Add enough oil to a wide skillet or pot so there is at least 1 inch of oil and bring oil up to 350 degrees Fahrenheit.
  2. Once the dough has risen, gently punch it down and transfer to lightly floured surface.
  3. Roll the dough to ¼ inch in thickness and use a 3-4 inch round cookie cutter to cut out circles.
  4. Fry the donuts until lightly golden brown, about 2-3 minutes and transfer to a wire rack to drain any excess oil.
Once the donut dough has risen, gently punch the dough down.
Transfer the donut dough to a lightly floured surface and roll out to ½ inch thickness.
Roll out the donut dough and use a 3 inch round cookie cutter to cut out circles.
Fry donuts until lightly golden brown, about 2-3 minutes.
Place cooked donut balls on wire rack.

Fill the Donuts

  1. Pierce the donuts, creating a hole for the filling.
  2. Fill a piping bag or resealable plastic bag with pear filling and pipe the pear filling into the donuts.
  3. Once done, dust donuts with powdered sugar and serve
Make a small hole in the donut to pipe in the pear mixture.
Fill fried donut balls with cooked pear filling.
Can you make the donuts ahead of time?

You can make the dough and filling ahead of time but they are best served warm right after frying. You can make the pear filling up to 3 days in advance and you can make the dough filling 24 hours in advance. Allow the dough to slowly proof in the refrigerator.

A Few More Notes

  • The dough can feel sticky when you knead it, so gradually add a few tablespoons of flour at a time until it doesn't stick but it's too dry.
  • An infrared thermometer is a great tool to make sure your oil is hot enough for frying.
  • Have a wire rack ready next to your frying station to the donuts can drain and not get soggy.
  • Chop the pears into ¼ inch cubes so they cook down and can easily be piped inside the donut.
Pear donuts are made with chopped anjou pears that are cooked down with brown sugar and cinnamon until sweet. The pear mixture is tuffed inside donuts and dusted with powdered sugar.

More Hanukkah Treats to Try (and Fry)

More Sweet Recipe Inspiration

Small donuts are filled with sweet cooked pears and dusted with powdered sugar.
Print Recipe
5 from 6 votes

Pear Donuts with Vanilla and Cinnamon

These pear filled donuts are filled with brown sugar cinnamon pears and piped into perfectly pillowy fried donuts.
Prep Time20 minutes
Cook Time20 minutes
Proofing1 hour 30 minutes
Total Time2 hours 10 minutes
Course: Dessert, Snack
Cuisine: American, Jewish
Keyword: pear donuts, pear filled donuts
Servings: 12 donuts
Calories: 193kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Donut Dough

Pear Filling

US Customary - Metric

Instructions

Make the Donut Dough

  • Add yeast, warm water and sugar to a bowl or measuring cup and allow it to sit for 10-15 minutes until foamy.
  • Once yeast is bloomed, add to a bowl of a stand mixer along with the ggs and begin mixing.
  • Slowly add the flour and salt in, while the mixer is on low and continue mixing until flour is combined and dough begins to form. Next, add butter in batches and continue mixing until everything is combined and dough is sticky and begins to form into a ball.
  • Transfer the dough to a lightly floured surface and knead by hand for a few minutes, add a bit more flour if the dough is too sticky.
  • Place dough in a lightly oiled bowl and place a sheet of plastic wrap onto the dough so it touches. Let the dough rise until doubled in size, for about an hour.

Make the Pear Filling

  • Add the peeled and chopped green anjou pears to a medium sized pot along with the lemon juice, cinnamon, nutmeg, brown sugar, vanilla and corn starch.
  • Give everything a stir and cook until soft and jammy, about 30 minutes. Once done, let the pear mixture cool to room temperature.

Fry the Donuts

  • Add enough oil to a wide skillet or pot so there is at least 1 inch of oil and bring oil up to 350 degrees Fahrenheit.
  • Once the dough has risen, gently punch it down and transfer to lightly floured surface.
  • Roll the dough to ¼ inch in thickness and use a 3-4 inch round cookie cutter to cut out circles.
  • Fry the donuts until lightly golden brown, about 2-3 minutes and transfer to a wire rack to drain any excess oil.

Fill the Donuts

  • Pierce the donuts, creating a hole for the filling.
  • Fill a piping bag or resealable plastic bag with pear filling and pipe the pear filling into the donuts.
  • Once done, dust donuts with powdered sugar and serve immediately.

Notes

  • The dough can feel sticky when you knead it, so gradually add a few tablespoons of flour at a time until it doesn't stick but it's too dry.
  • An infrared thermometer is a great tool to make sure your oil is hot enough for frying.
  • Have a wire rack ready next to your frying station to the donuts can drain and not get soggy.
  • Chop the pears into ¼ inch cubes so they cook down and can easily be piped inside the donut.

Nutrition

Calories: 193kcal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 17mg | Potassium: 107mg | Fiber: 2g | Sugar: 14g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg

Cranberry Baked Brie with Honey and Pistachios

· 2 Comments

All you need is 15 minutes to whip up this gorgeous cranberry baked brie! A touch of cinnamon and orange zest transforms leftover cranberry sauce into something delicious. Then top the baked brie with a drizzle of sweet honey, chopped pistachios and pomegranate seeds for pops of texture and color. For another quick impressive appetizer try my Pan Con Tomate with Jamón.

Cranberry Baked Brie topped with pistachios and pomegranate seeds.

Cranberry Baked Brie

The holidays are officially here and we are making all the easy appetizers! Now I love making a simple charcuterie board, but there is something about a warm melty brie that is so decadent and irresistible. Have fun with the toppings and if cranberry sauce isn't available try baked brie with fig jam, which is another delicious flavor pairing.

This oven baked brie takes nearly 15 minutes from start to finish and is the perfect excuse to use up leftover cranberry sauce.

And if you want to make this even easier and use canned cranberry sauce, add a splash of fresh orange juice and a sprinkle of warm cinnamon to brighten the sweet and tart cranberry flavors.

For a final layer of flavor and texture, top the baked brie with chopped pistachios, a drizzle of honey and pomegranate seeds.

Why You’ll Love This Recipe

  • This easy baked brie takes 15 minutes from start to finish!
  • This is a great use for leftover cranberry sauce or other jams that you have.
  • Lots of flavors and textures! Between the melty mild brie, with the sweet and tart cranberry sauce, bright orange juice and nutty pistachios, there is a slightly sweet and decadently savory flavor in every bite.

Ingredients

Ingredients to make cranberry baked brie.
  • Brie Cheese: Look for a wheel of brie, which will be mild and not overpowering. You can eat the rind as wheels of brie have a mild flavor. Another cheese option is camembert, which is another style of French brie that has a more pronounced and pungent flavor. Stay away from triple cream bries as they are too delicate and soft to be baked and are more enjoyed at room temperature.
  • Cranberry Sauce: Canned cranberry sauce works well for this recipe and I like to add a splash of fresh orange juice and cinnamon to wake up the flavors even more. You can also use leftover cranberry sauce, but make sure it has some texture to it.
  • Orange: Both the orange zest and a splash of orange juice are added to the cranberry sauce.
  • Cinnamon: This adds a touch of warmth and the cinnamon pairs with the cranberry and pistachios really nicely.
  • Pistachios: Roughly chopped unsalted pistachios layer on top of the orange scented cranberry sauce before baking.
  • Honey: Add a drizzle of honey before baking the brie so it slightly caramelizes the nuts and creates a lovely gooey texture and sweet flavor.
  • Pomegranate Seeds: Fresh pomegranate seeds are added right at the end, after baking the brie. The pomegranate seeds offer another pop of sweet flavor and color.

How to Make Cranberry Baked Brie

Top th4e wheel of brie with cranberry sauce.
Drizzle honey on top of the baked brie.
Top the cranberry baked brie with pomegranate seeds.

Season the Cranberry Sauce

  1. Add orange zest, orange juice and cinnamon to the cranberry sauce and mix to combine.

Layer the Brie

  1. Place the wheel of brie in a small baking dish or a small 6 inch cast iron skillet that fits the brie wheel perfectly.
  2. Slather a layer of cranberry sauce on top of the brie and sprinkle generously with chopped pistachios.
  3. Drizzle the brie with honey and place in a 400 degree Fahrenheit oven and bake for 10-12 minutes, untiul the brie begins to soften and melt.

Garnish the Baked Brie and Serve

  1. Once done baking, garnish the brie with pomegranate seeds and additional drizzle of honey.
  2. Serve the brie while still hot with crostini, crackers or apple slices.
Baked Brie topped with orange cranberry sauce, pistachios and pomegranate seeds.

Tips and Substitutions

  • Substitute the cranberry sauce with fig jam or raspberry jam.
  • Look for a small wheel of brie that is double cream and about 7-8 ounces. The triple cream brie is too delicate to bake.
  • For a more pronounced flavor, look for camembert.
  • Instead of pistachios, use chopped walnuts, pecans or almonds.
Do you need to take the rind off of brie before baking?

You do not need to remove the rind. Usually, smaller wheels of brie have a very mild flavor. The rind also helps hold the brie in place when baking and once baked, the rind is easy to cut into.

Should brie be covered when baking?

Brie only bakes for 10-12 minutes and in that short period of time, does not need to be covered. It will not overcook or brown too quickly since it won't be in the oven for too long.

What to serve with baked brie?

Brie works well with a variety of additions. Serve baked brie with apple slices or endive leaves for a fresh crunch and slices of toasted bread and crackers are always easy.

How to warm up baked brie?

You can warm up baked brie by putting the brie in an oven safe dish and baking at 400 degrees Fahrenheit until warmed through and melty.

More Easy Appetizers to Try

Great meal recipes incorporating cheese

Baked brie topped with cranberry sauce and pistachios.
Print Recipe
5 from 6 votes

Cranberry Baked Brie with Honey and Pistachios

This cranberry baked brie is an easy and impressive appetizer that takes 15 minutes to make! Garnish with pistachios, honey and pomegranate seeds.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American, French
Keyword: baked brie with cranberry, cranberry baked brie
Servings: 6 servings
Calories: 238kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 7 ounce wheel of brie
  • ½ cup cranberry sauce
  • ½ teaspoon cinnamon
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • 2 tablespoons honey + more for garnish
  • ½ cup chopped pistachios
  • ¼ cup pomegranate seeds

For Serving

  • Crostini
  • Crackers
  • Apple Slices
  • Endive Leaves
US Customary - Metric

Instructions

Season the Cranberry Sauce

  • Pre-heat the oven to 400 degrees Fahrenheit.
  • Add orange zest, orange juice and cinnamon to the cranberry sauce and mix to combine.

Layer the Brie

  • Place the wheel of brie in a small baking dish or a small 6 inch cast iron skillet that fits the brie wheel perfectly. Slather a layer of cranberry sauce on top of the brie and sprinkle generously with chopped pistachios.
  • Drizzle the brie with honey and place in a 400 degree Fahrenheit oven and bake for 10-12 minutes, until the brie begins to soften and melt.

Garnish the Baked Brie and Serve

  • Once done baking, garnish the brie with pomegranate seeds and additional drizzle of honey. Serve the brie while still hot with crostini, crackers or apple slices.

Video

Notes

  • Substitute the cranberry sauce with fig jam or raspberry jam.
  • Look for a small wheel of brie that is double cream. The triple cream brie is too delicate to bake.
  • For a more pronounced flavor, look for camembert.
  • Instead of pistachios, use chopped walnuts, pecans or almonds.

Nutrition

Calories: 238kcal | Carbohydrates: 21g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 211mg | Potassium: 197mg | Fiber: 2g | Sugar: 16g | Vitamin A: 243IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg

Roasted Garlic Caprese Latkes

· 5 Comments

Can' stop...won't stop...frying latkes that is! And dare I say that these caprese latkes are my favorite latke yet? Potato latkes are mixed with sweet roasted garlic and topped with slices charred tomatoes and decadent burrata cheese. Then finished with a bright and fresh basil oil to bring all the caprese flavors together!

Two potato latkes stacked with slices of roasted tomato and topped with burrata cheese and basil oil.

Every year I make a fun new twist on latkes. Now don't get me wrong, there is nothing like my moms classic potato latkes, but over the years I've had fun with twists on latkes.

I've made everything from Taro Latkes with Wasabi Mayo and Poke, which is a nod to my Hawaii upbringing to Hatch Chile and Cheese Latkes which has a lovely spice and flavor, thanks to the hatch chiles. And this year, we're cooking up caprese latkes!

Roasted Garlic Caprese Latkes

Caprese Latkes are a a fun twist on the traditional latkes. Roasted garlic is added to the potato mixture and once fried up, is topped with some delicious additions.

Slices of roasted tomato adorn the garlic potato latkes as well as creamy burrata cheese. I often add burrata whenever I am making a burrata caprese salad or roasted tomatoes and the creaminess works so well with the sweet condensed tomatoes.

And for a final bright layer, a quick and easy basil oil is drizzled on top of the caprese latkes, which offers both a pop of color and layer of freshness.

Why You’ll Love This Recipe

  • A fun twist on traditional latkes!
  • Make a batch of latkes ahead of time and freeze, then add toppings after re-heating.
  • Uses common ingredients such as potatoes, oil, tomatoes and basil.

Ingredients

  • Russet Potatoes: These potatoes fry up really well and make good latkes. I also like using Yukon gold potatoes which work well. Peel the potatoes and grate with a hand grater or feed through the grating attachment of a food processor.
  • Garlic: Whole bulb of garlic is roasted until the cloves are incredibly soft. Let it cool, then squeeze out the cloves and add to the potato mixture.
  • Shallot: Usually I grate a yellow onion and add that to the shredded potatoes, which you can do as well, but I find that the shallot flavors the potatoes really well in this recipe.
  • Eggs: 2 eggs are added to the potato mixture to help bind the mixture together.
  • Matzo Meal: My mom always added matzo meal to the latkes, which is ground up matzo. If you don't have matzo meal, substitute with all purpose flour.
  • Vegetable Oil: A high heat oil is needed to fry latkes and this is the time to not use the good stuff.
  • Tomatoes: Vine ripened tomatoes are sliced and roasted to top the caprese latkes with.
  • Burrata Cheese: One of my favorite Italian cheeses, burrata is a ball of mozzarella with a soft cream like cheese in the middle, called stracciatella. When you cut into the burrata, the soft cheese oozes out which is delicious and creamy.
  • Basil: Fresh basil leaves is mixed with olive oil to make a simple basil oil to drizzle over the burrata. You can also make basil pesto, which would be delicious.
  • Olive Oil: This is used for the basil oil and not the frying. I save olive oil for a light saute and not for a longer fry.

How to Make Caprese Latkes

Roast the Garlic and Tomatoes

  1. Preheat the oven to 400 degrees Fahrenheit and wrap the garlic in foil and place on a baking sheet.
  2. Roast the garlic for 20 minutes, then at the 20-minute mark, add the tomato slices to the baking sheet and drizzle with a bit of olive oil.
  3. Continue roasting the garlic and tomatoes for another 20 minutes, until the tomatoes are soft and garlic is caramelized. Remove from the oven and cool.

Make the Latkes

  1. Shred the potatoes and shallot using either a hand grated or shred blade in a food processor.
  2. Transfer the shredded potato and shallot to a clean kitchen towel and squeeze most of the liquid out.
  3. Add the potato mixture to a bowl along with the eggs, matzo meal and squeeze out the roasted garlic cloves. Season with salt and pepper and mix everything well.
  4. To a wide pan, pour in enough vegetable oil to completely cover the bottom of the pan and up ½ an inch. Bring the heat up to medium-high and once the oil reaches 350 degrees Fahrenheit, fry 3-4 tablespoon sized latkes on the first for 3-4 minutes until golden brown, then flip over and fry for another 3 minutes.
  5. As you fry the latkes in batches, transfer the latkes onto a paper towel lined baking sheet and sprinkle with salt.

Make the Basil Oil

  1. Add the chopped basil and olive oil to a blender or small food processor and blend until well combined, then set aside.

Assemble the Caprese Latkes

  1. Top latkes with 1-2 slices of roasted tomato and a dollop of burrata cheese.
  2. Drizzle with the basil oil and enjoy.
Burrata and roasted sliced tomato is layered on top of fried potato latkes.

Latke Making Tips

  • Use the larger grates on the hand grater or shred attachment of the food processor.
  • Squeeze most of the moisture out of the potatoes is very important so the potatoes fry-up well and not get soggy.
  • If making the potatoes ahead, soak the peeled potatoes in a bowl of cold water.
  • Don't overcrowd the pan when frying, as you add the latkes, the oil temperature decreases. I suggest 3-4 latkes depending how wide your skillet is.
What are the best potatoes for latkes?

Russet potatoes are great for frying and work well for latkes. Yukon gold is another option that are great for latkes.

What is the best oil to fry latkes in?

High heat cooking oil such as vegetable oil or peanut oil is idea for frying latkes.

Can you make latkes ahead of time?

Yes, fry latkes ahead of time, drain and cool. They last in the refrigerator for up to 3 days in advance and can be frozen too. To reheat, places latkes on a lined baking sheet and into a 400 degree Fahrenheit oven and cook until warmed through.

More Latke Recipes to Try and Fry

Caprese latkes with roasted tomato and burrata cheese.
Print Recipe
5 from 6 votes

Roasted Garlic Caprese Latkes

Latkes with an Italian twist, these roasted garlic caprese latkes are topped with charred tomato, creamy burrata and finished with a bright basil oil.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Italian, Jewish
Keyword: caprese latkes, garlic potato latkes
Servings: 8 latkes
Calories: 260kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Latkes

Toppings

  • 1-2 vine ripened tomatoes cut into ½-inch slices
  • 1-2 balls of burrata cheese roughly torn
  • 1 cup fresh basil leaves
  • ½ cup Olive oil + more if needed
US Customary - Metric

Instructions

Roast the Garlic and Tomatoes

  • Preheat the oven to 400 degrees Fahrenheit and wrap the garlic in foil and place on a baking sheet. Continue roasting the garlic and tomatoes for another 20 minutes, until the tomatoes are soft and garlic is caramelized. Remove from the oven and cool.
  • Roast the garlic for 20 minutes, then at the 20-minute mark, add the tomato slices to the baking sheet and drizzle with a bit of olive oil.
  • Continue roasting the garlic and tomatoes for another 20 minutes, until the tomatoes are soft and garlic is caramelized. Remove from the oven and cool.

Make the Latkes

  • Shred the potatoes and shallot using either a hand grated or shred blade in a food processor.
  • Transfer the shredded potato and shallot to a clean kitchen towel and squeeze most of the liquid out. Add the potato mixture to a bowl along with the eggs, matzo meal and squeeze out the roasted garlic cloves. Season with salt and pepper and mix everything well.
  • To a wide pan, pour in enough vegetable oil to completely cover the bottom of the pan and up ½ an inch. Bring the heat up to medium-high and once the oil reaches 350 degrees Fahrenheit, fry 3-4 tablespoon sized latkes on the first for 3-4 minutes until golden brown, then flip over and fry for another 3 minutes.
  • As you fry the latkes in batches, transfer the latkes onto a paper toweled lined baking sheet and sprinkle with salt.

Make the Basil Oil

  • Add the chopped basil and olive oil to a blender or small food processor and blend until well combined, then set aside.

Assemble the Caprese Latkes

  • Top latkes with 1-2 slices of roasted tomato and a dollop of burrata cheese. Drizzle with the basil oil and enjoy.

Notes

  • Use the larger grates on the hand grater or shred attachment of the food processor.
  • Squeeze most of the moisture out of the potatoes is very important so the potatoes fry-up well and not get soggy.
  • If making the potatoes ahead, soak the peeled potatoes in a bowl of cold water.
  • Don't overcrowd the pan when frying, as you add the latkes, the oil temperature decreases. I suggest 3-4 latkes depending how wide your skillet is.

Nutrition

Calories: 260kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 23mg | Potassium: 526mg | Fiber: 2g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 2mg

Spinach and Potato Knish with Caramelized Onions

· 11 Comments

There is nothing like a well made potato knish that brings me right back to my childhood! These mini potato knishes are slightly elevated with the additions of caramelized onions and sautéed spinach all wrapped in an easy to make tender dough.

Potato knishes on a plate.

Potato Knish

If you've ever had a New York knish, you know how absolutely delicious and comforting they are. Knishes have a rich culinary history, coming from Eastern European Jews in New York.

I have had every kind of potato knish. I have had round ones and square ones. Fried ones and baked ones. Knishes stuffed with mashed potatoes and knishes stuffed with kasha.

I've eaten knishes everywhere from gas stations to the corner liquor store. I've had them at popular Jewish delis (Hello Katz knish!) and from the frozen aisle. I know a good knish when I see one. I recreated another Katz favorite when I made my Reuben Sandwich, Kicked Up a Notch.

What is a Potato Knish?

Potato Knishes consist of mashed potatoes that are wrapped in a flakey dough and baked. The results are a tender and flakey crust with a smooth and creamy potato mixture inside.

Traditionally (or how I grew up eating them), is to serve knishes with classic deli mustard to dip into.

Why You’ll Love This Recipe

  • Knishes are a great way to use up leftover mashed potatoes!
  • This is a great recipe to make ahead. You can make the filling and/or the dough recipe ahead of time.
  • These potato knishes are so comforting and full of flavors!

Ingredients

  • Flour: All purpose flour is used as the base for the knish dough.
  • Baking Powder: This helps give the dough a tender crumb.
  • Eggs: Used both in the dough and for an egg wash before baking.
  • Vegetable Oil: Oil is added in the knish dough.
  • White Vinegar: The vinegar reacts to the baking powder which helps in giving the dough a nice light and flakey texture.
  • Onions: Yellow onions are finely diced and caramelized until deeply golden brown and added to the mashed potato mixture.
  • Potatoes: This is a great time to use leftover mashed potatoes but if you don't have any, boil Yukon gold potatoes until incredibly soft, then mash the potatoes and add the caramelized onions and sautéed spinach.
  • Spinach: After the onions are sautéed, add spinach to the skillet and saute until just wilted. You can also saute kale or chard instead of spinach.
  • Sesame Seeds: These are optional, but gives a nice crunch to the potato knishes. Add the sesame seeds on top of the knishes before baking.

How to Make Spinach and Potato Knishes

Make the Knish Dough

  1. In the bowl of a stand mixer, add the flour and make a well in the center and add the wet ingredients; the egg, oil, vinegar and water. Use a dough hook to mix together until it forms into a cohesive mass. You may need to use a spatula every so often to push down the flour from the sides.
  2. Bring the dough onto a lightly floured surface and knead by hand for about 5-8 minutes until it becomes a smooth and slightly elastic dough.
  3. Cover the knish dough with plastic wrap and allow the dough to rest in a bowl for about an hour, while you make the filling.
To a mixer, add flour, egg, oil, vinegar and water and begin to mix on low.
Mix the knish dough until dough forms and ingredients are well incorporated.
Form the knish dough into a ball and let it rest.

Make the Knish Filling

  1. Boil the potatoes until very soft and can easily be pierced with a fork. Drain the potatoes and add to a large bowl and mash.
  2. In a medium skillet, add olive oil and chopped onions and saute until deeply caramelized and soft, about 10-12 minutes.
  3. Add the spinach and saute for another 2-3 minutes until the spinach is just wilted. Add mixture to the potatoes.
  4. Mash the potatoes and spinach mixture together and mix to combine well. Season with salt and pepper and set aside to cool.
The beginning of sautéing chopped onions in a skillet.
Saute chopped onions until golden brown and sweet.
Continue sautéing onions until deeply golden brown and sweet.
Peeled and cooked potatoes in a bowl about to be mashed.
Mash the cooked potatoes and mix the sautéed spinach and caramelized onions in.

Assemble and Bake

  1. Once the dough has been rested, it will feel pretty oily which is ok. Cut the dough in half and roll out the first piece of dough to about a 9 x 13 rectangle.
  2. Add half of the potato mixture onto the dough and form into a long rectangle log. Brush the seam of the dough with water to help it stick.
  3. Fold the dough over twice so the dough wraps around the potato filling and place the log seam side down.
  4. Cut log into 8 pieces, pinching the dough on one of the sides and gently forming into a little round knish.
  5. Place the knishes onto a parchment lined baking sheet and brush with egg wash and sprinkle with sesame seeds.
  6. Bake at 375 degrees Fahrenheit for 30-35 minutes until golden brown.
Roll out the knish dough to a 9 by 13 rectangle.
Add half of the mashed potato mixture onto the knish dough and form into a long log.
Fold the knish dough over the potato mixture, seam side down.
Cut the log into 8 pieces, making small knishes.
Form each knish into a round knish and pinch the dough on one side so it's secure.
Place knish on a parchment lined baking sheet and sprinkle with sesame seeds.

Serve the Knishes

  1. Serve the knishes as is or with a side of deli style mustard.
Potato knish cut in half.
What do you eat potato knish with?

Knishes are great on their own but you can also serve them with mustard, horseradish or sauerkraut.

Can you make knishes ahead of time?

You can make the dough and potato mixture ahead of time up to 3 days in advance. You can also assemble and bake the knishes, let cool then freeze. To reheat, place the knishes on a baking sheet and into a 350 degrees Fahrenheit oven and bake until warmed through.

More Jewish Recipes

More classic deli inspiration

Potato knishes with sesame seeds on top.
Print Recipe
5 from 12 votes

Spinach and Potato Knish with Caramelized Onions

These potato knishes are filled with caramelized onions and sautéed spinach all wrapped in an easy to make tender dough.
Prep Time1 hour 20 minutes
Cook Time35 minutes
Dough Resting1 hour
Total Time2 hours 55 minutes
Course: Appetizer, Snack
Cuisine: Jewish
Keyword: potato knish, potato knishes, spinach knish
Servings: 16 knishes
Calories: 135kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Dough

Filling

Toppings

  • Sesame seeds for garnish
  • Egg wash (egg whisked with water) for brushing onto knishes
US Customary - Metric

Instructions

Make the Knish Dough

  • In the bowl of a stand mixer, add the flour and make a well in the center and add the wet ingredients; the egg, oil, vinegar and water. Use a dough hook to mix together until it forms into a cohesive mass. You may need to use a spatula every so often to push down the flour from the sides.
  • Bring the dough onto a lightly floured surface and knead by hand for about 5-8 minutes until it becomes a smooth and slightly elastic dough.
  • Cover the knish dough with plastic wrap and allow the dough to rest in a bowl for about an hour, while you make the filling.

Make the Knish Filling

  • Boil the potatoes until very soft and can easily be pierced with a fork. Drain the potatoes and add to a large bowl and mash.
  • In a medium skillet, add olive oil and chopped onions and saute until deeply caramelized and soft, about 10-12 minutes.
  • Add the spinach and saute for another 2-3 minutes until the spinach is just wilted. Add mixture to the potatoes.
  • Mash the potatoes and spinach mixture together and mix to combine well. Season with salt and pepper and set aside to cool.

Assemble and Bake

  • Once the dough has been rested, it will feel pretty oily which is ok. Cut the dough in half and roll out the first piece of dough to about a 9 x 13 rectangle.
  • Add half of the potato mixture onto the dough and form into a long rectangle log. Brush the seam of the dough with water to help it stick.
  • Fold the dough over twice so the dough wraps around the potato filling and place the log seam side down.
  • Cut log into 8 pieces, pinching the dough on one of the sides and gently forming into a little round knish.
  • Place the knishes onto a parchment lined baking sheet and brush with egg wash and sprinkle with sesame seeds.
  • Bake at 375 degrees Fahrenheit for 30-35 minutes until golden brown.

Serve the Knishes

  • Serve the knishes as is or with a side of deli style mustard.

Notes

Make sure the potato sand spinach filling is cooled before adding to the dough. 
Knishes can be made ahead of time, cooled and frozen. T0 reheat, place the knishes on a baking sheet and warm in a 350 degree oven until warmed through. 

Nutrition

Calories: 135kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 229mg | Potassium: 306mg | Fiber: 2g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Salted Caramel Eclairs

· 6 Comments

Salted caramel eclairs is a delicious twist on the traditional French eclairs. Smooth and creamy pastry cream is piped into homemade pâte à choux and then glazed with a gorgeous salted caramel sauce. These eclairs are a true showstopper!

Assembled caramel eclairs decorated with edible sprinkles.

Salted Caramel Eclairs

Eclairs are a true show stopper and have always been one of my all time favorite desserts.

Classic eclairs consist of a light pastry dough called pâtè à choux that is filled with a sweet and incredibly silky smooth pastry cream.

Traditionally, the piped eclairs are coated with a thin layer of chocolate, however my version of eclairs are coated with a thin layer of decadent salted caramel that is irresistible!

Caramel eclairs is not a quick recipe, so it makes for a fun weekend or holiday baking project. For a fun Halloween dessert make my Sweet Intestines with Bloody Glass for Halloween.

Ingredients

  • Flour: All purpose flour is the base for the pastry dough. The flour is cooked with the butter until combined and then eggs are slowly added in, to form the dough.
  • Butter: Unsalted butter is used in both the pastry dough and pastry cream.
  • Eggs: You'll need 8 eggs for the entire recipe. 4 eggs are used in the pastry dough (pâte à choux) and 4 egg yolks are used in the pastry cream. Save the leftover egg whites for my frittata.
  • Whole Milk: Used for the pastry cream.
  • Heavy Cream: A bit of heavy cream is added to make the caramel sauce thick and creamy.
  • Corn Starch: This helps thicken the pastry cream so it's thick enough to pipe into the pastry dough shells.
  • Sugar: Granulated white sugar is used in both the pastry cream and caramel sauce.
  • Vanilla Bean: A whole vanilla bean is steeped in the pastry cream. Flatten the vanilla bean the best you can, then take a sharp knife and cut through it, horizontally, exposing the beans. Use the tip of the knife to scrape the seeds inside the pod and add that to the pastry cream, along with the pod. If you don't have a vanilla bean, use 1 teaspoon of vanilla extract or 1 teaspoon of vanilla paste.
  • Flakey Sea Salt: One of my favorite flakey salts is Fleur de Sel. There are light salt flakes that works nicely in the sweet caramel sauce.

How to Make Caramel Eclairs

There are 3 parts to making the eclairs. The pastry dough, the pastry cream and the caramel sauce.

Make the Pastry Cream (Make Ahead!)

  1. To a medium pot, add the milk, cornstarch, sugar, egg yolks, pinch of salt and the split vanilla bean and bring up to medium heat.
  2. Whisk the mixture together until smooth and thickened and the cream mixture coats the back of a spoon.
  3. Once thickened, remove mixture from the heat and strain through a fine mesh sieve into another bowl. This will help remove any lumps or eggs that may have scrambled.
  4. Place a sheet of plastic wrap directly over the cream, making sure it touches so no "skin" forms and chill the pastry cream in the refrigerator until completely cool, at least 4 hours. (Note* The longer it sits, the thicker cream will get and easier it is to pipe into pastry).
Whisk the pastry cream until smooth and thick.
Pass the thickened pastry cream through a fine mesh sieve for an ultra smooth cream.

Make the Pâte à Choux (Pastry Dough)

  1. Preheat the oven to 425 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silpat.
  2. Meanwhile, in a medium pot, melt the butter, water and salt together over medium-low heat.
  3. Add the flour and stir with a spoon until everything is mixed together and forms a dough. Continue to cook the dough for 2 minutes, making sure there is no raw flour left.
  4. Add the eggs in, 1 at a time and continue mixing with a spoon until everything is well incorporated. It may look wet at first, but the dough will come come together and pulls away from the sides of the pot.
  5. Remove the dough from the heat and transfer to a piping bag or resealable plastic bag. Fill the bag 3.4 of the way full and cut a whole in one of the corners.
  6. Pipe logs of pastry cream onto the baking sheet, about 4-5 inches long, you can fit about 10-12 on each baking sheet.
  7. Bake the pâte à choux at 425 degrees Fahrenheit for 10 minutes, then reduce the heat to 250 degrees Fahrenheit and continue baking for another 20 minutes or until all the pâte à choux is golden brown. When done, remove from oven and allow to cool completely.
In a medium pot, melt butter, water and salt together. This is the first step in making eclairs.
Stir the flour into the butter and egg mixture until a dough forms for the pastry dough.
Stir the flour with the egg mixture until the dough forms into pâte à choux.
Pipe 2 to 3 inches of the pastry dough onto a a baking sheet.
Pipe 9 to 10 logs of pastry dough on to a baking sheet.
Bake at 425 degrees Fahrenheit for 10 minutes then reduce the heat to 250 degrees F and continue baking for another 20 minutes or until all the pate choux is golden brown. When done, remove from oven and allow to cool completely.

Make the Salted Caramel Sauce

  1. Add the sugar to a small pot and cook on low heat until the sugar gets clumpy.
  2. Use a wooden spoon to break up the sugar, if needed and continue cooking until the sugar melts and is completely smooth and turns a light brown color.
  3. Add butter, vanilla and heavy cream and stir together. Add a pinch of the flaky sea salt and taste for seasoning.
  4. Turn off heat and continue to mixing the caramel sauce until thickened and pourable. The set aside.
For the caramel sauce, In a small pot, add the sugar and cook on low heat until sugar gets clumpy
Cook the brown sugar until smooth and there are no clumps.
Add butter, vanilla and heavy cream to the melted brown sugar and stir until smooth and thickened.

Assemble the Eclairs

  1. Use a chopstick or skewer and poke holes on each side of the pastry shell, creating a tunnel inside the pastry.
  2. Pipe the chilled pastry cream into the pastry dough, but don't overfill.
  3. Dip one side of the eclair into the caramel sauce, or you can use a spoon to spoon the caramel sauce over the top.
  4. Garnish the eclair with extra sea salt or edible sprinkles.
Bake at 425 degrees Fahrenheit for 10 minutes then reduce the heat to 250 degrees F and continue baking for another 20 minutes or until all the pate choux is golden brown. When done, remove from oven and allow to cool completely.
Assemble eclairs and pipe the pastry cream into the eclair and spread caramel sauce on top.

A Few Tips

  • Make the pastry cream at least 4 hours in advance. The longer it sits and chills, the thicker and easier it will be to pipe into the eclair pastry shells.
  • Make the caramel sauce ahead of time as well, the longer the caramel sits, the thicker it will be.
  • To re-heat the caramel sauce, place on the stove top in a small pot over low heat and slowly heat until warmed and smooth.
Can you make eclairs ahead of time?

You can make the parts of the eclair ahead of time, such as the pastry cream and pastry dough, but don't assemble ahead of time. As the eclair sits, the cream can make the pastry dough very soggy.

Salted caramel eclairs are garnished with rose petals for color.

More Dessert Recipes to Try

Print Recipe
4.95 from 17 votes

Caramel Eclairs

Salted caramel eclairs is a trendy twist on the French classic. With flaky sea salt and deep caramel sauce.
Prep Time20 minutes
Cook Time30 minutes
Chilling4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: French
Keyword: caramel eclairs, salted caramel eclairs
Servings: 24 eclairs
Calories: 185kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Pate Choux

  • 1 cup flour
  • 1 cup water
  • 8 tablespoons unsalted butter
  • ½ teaspoon salt
  • 4 eggs

Pastry Cream

  • 2 ¼ cups whole milk
  • ¼ cup corn starch
  • ¼ cup sugar
  • 4 egg yolks
  • 1 vanilla bean split in half and seeds removed
  • Pinch salt

Salted Caramel Sauce

US Customary - Metric

Instructions

Make the Pastry Cream (Make Ahead!)

  • To a medium pot, add the milk, cornstarch, sugar, egg yolks, pinch of salt and the split vanilla bean and bring up to medium heat.
  • Whisk the mixture together until smooth and thickened and the cream mixture coats the back of a spoon.
  • Once thickened, remove mixture from the heat and strain through a fine mesh sieve into another bowl. This will help remove any lumps or eggs that may have scrambled.
  • Place a sheet of plastic wrap directly over the cream, making sure it touches so no "skin" forms and chill the pastry cream in the refrigerator until completely cool, at least 4 hours. (Note* The longer it sits, the thicker cream will get and easier it is to pipe into pastry).

Make the Pâte à Choux (Pastry Dough)

  • Pre-heat the oven to 425 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silpat.
  • Meanwhile, in a medium pot, melt the butter, water and salt together over medium-low heat.
  • Add the flour and stir with a spoon until everything is mixed together and forms a dough. Continue to cook the dough for 2 minutes, making sure there is no raw flour left.
  • Add the eggs in, 1 at a time and continue mixing with a spoon until everything is well incorporated. It may look wet at first, but the dough will come come together and pulls away from the sides of the pot.
  • Remove the dough from the heat and transfer to a piping bag or resealable plastic bag. Fill the bag 3.4 of the way full and cut a whole in one of the corners.
  • Pipe logs of pastry cream onto the baking sheet, about 4-5 inches long, you can fit about 10-12 on each baking sheet.
  • Bake the pâte à choux at 425 degrees Fahrenheit for 10 minutes, then reduce the heat to 250 degrees Fahrenheit and continue baking for another 20 minutes or until all the pâte à choux is golden brown. When done, remove from oven and allow to cool completely.

Make the Salted Caramel Sauce

  • Add the sugar to a small pot and cook on low heat until the sugar gets clumpy.
  • Use a wooden spoon to break up the sugar, if needed and continue cooking until the sugar melts and is completely smooth and turns a light brown color.
  • Add the butter, vanilla and heavy cream and stir together. Add a pinch of the flaky sea salt and taste for seasoning.
  • Turn off heat and continue to mixing the caramel sauce until thickened and pourable. The set aside.

Assemble the Eclairs

  • Use a chopstick or skewer and poke holes on each side of the pastry shell, creating a tunnel inside the pastry.
  • Pipe the chilled pastry cream into the pastry dough, but don't overfill.
  • Dip one side of the eclair into the caramel sauce, or you can use a spoon to spoon the caramel sauce over the top.
  • Garnish the eclair with extra sea salt or edible sprinkles.

Notes

  • Make pastry cream the night before or day in advance so it has time to cool completely and thicken.
  • The longer the caramel sits, the thicker it will become. You can reheat the caramel sauce on the stove top over low heat until warmed through.
 
Pate choux and pastry cream recipe adapted from Laura in the Kitchen
Salted caramel sauce recipe by Foodologie

Nutrition

Calories: 185kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 84mg | Potassium: 106mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 419IU | Vitamin C: 0.03mg | Calcium: 80mg | Iron: 0.5mg

Pear and Pomegranate Sangria

· 2 Comments

A fall twist on the traditional sangria, this sparkling pear and pomegranate sangria is mixed with pear simple syrup, pomegranate juice, and fresh pear slices that is not only delicious, but gorgeous too!

Pear and pomegranate red wine sangria in two glasses.

Pomegranate Pear Sangria

If you are looking for a simple and delicious fall batch cocktail, you will love this slightly sweet sparkling pomegranate sangria!

Fresh slices of red anjou pears and citrus slices are soaked in red wine with a touch of pear simple syrup, orange liqueur and St. Germaine and slightly tart pomegranate juice.

As the sangria sits, all of the flavors come together beautifully and the wine soaked fruit is always a nice surprise.

Pomegranate Sangria Ingredients

  • Red Wine: I prefer a lighter Spanish style such as Grenache or even a Pinot Noir .
  • Pomegranate Juice: I like the POM brand which has a perfect amount of sweetness.
  • Elderflower Liquor: I love St. Germaine and use it for all sorts of cocktails. The flavor is floral and reminiscent of pear.
  • Pear Simple Syrup: For added pear flavor. Simmer 1 cup sugar and 1 cup water and add a chopped pear. Then strain and let cool. You'll only need a few tablespoons so save the rest for cocktails.
  • Orange Liquor: Such as Grand Marnier or Cointreau.
  • Fresh Fruit: pear slices, orange slices, pomegranate seeds.
  • Sparkling Wine or Sparkling Water: just to finish the drink with.
Two glasses of red wine sangria with pomegranate and pear.

Make the Pear Simple Syrup

  1. Add 1 cup sugar and 1 cup water to a small pot.
  2. Add 1 diced pear and bring everything to a simmer.
  3. As soon as sugar dissolves, continue simmering for 5 minutes until sugar has dissolved and it's slightly thicker.
  4. Strain syrup and let cool. You'll have extra so save in a mason jar for future cocktail.

Assemble the Pomegranate Sangria

  1. To a large pitcher, add chopped pear, citrus slices and pomegranate seeds.
  2. Pour in the red wine, orange liqueur, pomegranate juice, few tablespoons of pear simple syrup and a few tablespoons of St. Germaine and stir together.
  3. Pour sangria over ice ¾ way full and top with sparkling wine or water.
  4. Garnish the sangria with pear slices, pomegranate seeds and sprig of thyme for color.
What wine goes with Pomegranate Sangria?

A lighter and slightly sweeter wine works best for sangria, such as Grenache, Pinot Noir or Malbec.

How long should you marinate sangria?

Sangria tastes best the longer it sits, so if you have the time, let the sangria marinate for at least 2 hours and up to 8 hours.

Can you make sangria into a mocktail?

Yes, there are a few non-alcoholic wines that will work for sangria. Or you can mix pomegranate juice, simple syrup, fresh fruit and top with sparkling water.

Other Sangria Variations

Sangria is so versatile, there are so many variations and fruits and fun twists on the classic.

Pomegranate Simple Syrup

Instead of pear syrup, make a pomegranate simple syrup.

  1. Add 1 ½ cups pomegranate seeds to a pot with 1 cup sugar and 1 cup water.
  2. Bring to a simmer and as soon as sugar has dissolved, continue simmering for another 5 minutes.
  3. Strain syrup and let cool before adding to cocktail recipes.

Ingredients

  • Sugar
  • Water
  • Red Wine 
  • Pears 
  • Orange 
  • Pomegranate Seeds
  • Pomegranate Juice
  • Orange Liqueur
  • Elderflower Liqueur 
  • Sparkling Wine
  • Sparkling Water
  • Thyme
  1. Make the Pear Syrup. In a small pot, combine the chopped pear, sugar and water. Bring to a simmer, then continue simmering for 5 minutes, until slightly thickened. Strain the syrup and chill while you make the sangria.
  2. Make the Sangria: In a large pitcher, add the red wine, sliced fruit St. Germaine, Grand Marnier and pomegranate juice. When the syrup is cool enough, add about ¼ cups worth first and taste for sweetness.
  3. Taste for Sweetness and Adjust: If you prefer your sangria less sweet, only had ½ cup of the pomegranate juice. If you like it more sweet, add the whole cups worth.
  4. Chill Sangria: For at least 2 hours and when ready to serve, pour in glasses and top with sparkling wine (or water) and garnish with pear slices, pomegranate seeds and thyme sprig.

More adult beverages

Boozy White Hot Chocolate

Pomegranate Ginger Cocktail

Chili-Lime Mango Margarita

Mango Swirled Coconut Margarita

Raspberry and Citrus Mezcal Cocktail

Pear and pomegranate sangria with pomegranate seeds and sliced pear.
Print Recipe
5 from 6 votes

Pear and Pomegranate Sangria

A fall twist on the traditional sangria, this pear and pomegranate sangria is mixed with pomegranate juice, pear simple syrup, fresh pear slices and citrus that is not only delicious, but gorgeous too!
Prep Time10 minutes
Cooling2 hours
Total Time2 hours 10 minutes
Course: Drinks
Cuisine: Mediterranean, Spanish
Keyword: citrus sangria, pear sangria, pomegranate sangria
Servings: 6 servings
Calories: 316kcal
Author: Samantha Ferraro
Cost: $12

Ingredients

Pear Simple Syrup

  • 1 pear
  • 1 cup sugar
  • 1 cup water

Sangria

  • 1 750 milliliters bottle light red wine such as Grenache or Pinot Noir
  • 2 Red AnjouPears cut into ½ inch cubes or slices
  • 1 Orange sliced
  • 1 cup Pomegranate seeds
  • 1 cup Pomegranate juice
  • 2 ounces Orange liqueur such as Grand Marnier or Cointreau
  • 2 ounces Elderflower liqueur such as St. Germain
  • Sparkling wine or sparkling water

Garnish

  • Sliced pear
  • Pomegranate Seeds
  • Thyme Sprig
US Customary - Metric

Instructions

  • Make the Pear Syrup. In a small pot, combine the chopped pear, sugar and water. Bring to a simmer, then continue simmering for 5 minutes, until slightly thickened. Strain the syrup and chill while you make the sangria.
  • Make the Sangria: In a large pitcher, add the red wine, sliced fruit St. Germaine, Grand Marnier and pomegranate juice. When the syrup is cool enough, add about ¼ cups worth first and taste for sweetness.
  • Taste for Sweetness and Adjust: If you prefer your sangria less sweet, only had ½ cup of the pomegranate juice. If you like it more sweet, add the whole cups worth.
  • Chill Sangria: For at least 2 hours and when ready to serve, pour in glasses and top with sparkling wine (or water) and garnish with pear slices, pomegranate seeds and thyme sprig.

Video

Notes

Sweetness is a personal preference, so when add about half the amount of simple syrup and add more for a sweeter sangria.
Sangria is best when served chill, so it's perfect to make ahead.
Add sparkling wine or water just when you're about to serve so the bubbles don't get flat.

Nutrition

Calories: 316kcal | Carbohydrates: 70g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 358mg | Fiber: 5g | Sugar: 62g | Vitamin A: 64IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg

Sautéed Balsamic Brussels Sprouts with Pine Nuts

· Leave a Comment

These sautéed brussels sprouts may be my favorite way to cook up these baby cabbages! Shredded brussels sprouts are sautéed with olive oil and garlic and finished with a drizzle of complex aged balsamic, sweet dried cranberries and savory toasted pine nuts.

Shredded cooked brussels sprouts on a white plate and drizzled with balsamic.

Sautéed Balsamic Brussels Sprouts

Every fall season, I always make roasted brussels sprouts with lemon zest but this year, I was craving something with a bit more sweetness and crunch. For another wonderful side dish try my classic green bean casserole.

Enter, these sautéed shredded brussels sprouts that are finished with a thick and slightly sweet balsamic that coats all of the brussels sprouts beautifully. As the shredded brussels sprouts sauté, they become incredibly tender with the edges slightly crisp.

Dried cranberries and toasted pine nuts are added for extra layers of texture and flavor and the combination of sweet, savory and crunchy is so delicious! This would be delicious served alongside roasted cornish hens as well!

Why You’ll Love This Recipe

  • Quick 15 minute recipe!
  • Thanks to store bought shredded brussels sprouts, the prep is very quick.
  • Lots of flavors and textures with the sweet balsamic, savory toasted pine nuts and dried cranberries.

Ingredients

  • Shredded Brussels Sprouts: Most grocery stores have shredded or sliced brussels sprouts, which makes this recipe a breeze! If not, you can ether shred them yourself using the slicing attachment of a food processor or slice them yourself by cutting each brussels sprout in half, then slice into shreds.
  • Olive Oil: Use a good extra virgin olive oil and drizzle a bit ore on as a garnish if you'd like!
  • Garlic: A few cloves of fresh garlic is finely chopped and added to the brussels sprouts as they are sautéing.
  • Aged Balsamic Vinegar: An aged balsamic vinegar is more complex, thicker and a bit sweeter. Some favorites are this Argentinian Aged Balsamic and this Italian Aged Balsamic.
  • Toasted Pine Nuts: I like to toast pine nuts with a little bit of olive oil on the stove top. Keep an eye on them and as soon as they change color to a light golden brown, remove them immediately, because pine nuts can burn quickly. Instead of pine nuts, you can substitute toasted slivered almonds, walnuts or pecans.
  • Dried Cranberries: Adds a bit more tartness and sweetness to the dish. You can also use dried cherries or golden raisins.

How to Make Sautéed Balsamic Brussels Sprouts

Prep the Brussels Sprouts

  1. If shredding the brussels sprouts yourself, trim off the root end and cut the brussels sprout in half.
  2. Place the flat side down and slice through the halved brussels sprout so you get thin shreds.

Sauté the Shredded Brussels Sprouts

  1. Add olive oil to a wide skillet and place over medium heat. Add chopped garlic and shredded brussels sprouts and saute for 8-10 minutes until the brussels sprouts are tender and slightly charred on the outside.
  2. Add the dried cranberries and toasted pine nuts and stir together.
  3. Season with salt and pepper and drizzle 2 tablespoons of aged balsamic.
  4. Turn off the heat and transfer the cooked brussels sprouts to a serving platter.
  5. Drizzle with more aged balsamic, if desired and additional toasted pine nuts and dried cranberries.
Sauteed balsamic brussels sprouts topped with balsamic, toasted pine nuts and dried cranberries.
How do you shred brussels sprouts?

Cut the root end of each brussels sprout off and discard. Then cut the brussels sprout in half and place the flat side down on your cutting board and slice through the brussels sprout half to make thin shreds.

Can you eat raw shredded brussels sprouts?

Yes, raw brussels sprouts are perfectly edible. Shredding the brussels sprouts makes them more tender as well.

Can I shred brussels sprouts in a food processor?

Yes, if your food processor comes with a shred or slicing attachment, you can feed the brussels sprouts through that to shred. If you don't, you can shred the brussels sprouts in the large bowl of a food processor by pulsing until the brussels are small shreds.

How long do shredded brussels sprouts last?

Shredded brussels sprouts can be prepped up to 3 days in advance and stay in tact very well.

Recipe Variations

  • Add crisp chopped bacon to the brussels sprouts.
  • Substitute toasted slivered or sliced almonds instead of pine nuts.
  • Crisp up cubes of pancetta before sautéing the brussels sprouts.
  • Add caramelized onions.

Other Vegetable Recipes to Try

Sauteed balsamic brussels sprouts topped with balsamic, toasted pine nuts and dried cranberries.
Print Recipe
5 from 4 votes

Sautéed Balsamic Brussels Sprouts with Pine Nuts

These sautéed balsamic brussels sprouts are made in nearly 15 minutes and finished dried cranberries, toasted pine nuts and a drizzle of sweet balsamic.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: brussels sprouts with pine nuts, sauteed balsamic brussels sprouts
Servings: 4 servings
Calories: 231kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • If shredding the brussels sprouts yourself, trim off the root end and cut the brussels sprout in half.
  • Place the flat side down and slice through the halved brussels sprout so you get thin shreds.
  • Add the olive oil to a wide skillet and place over medium heat. Add chopped garlic and the shredded brussels sprouts and saute for 8-10 minutes until the brussels sprouts are tender and slightly charred on the outside.
  • Season the brussels spouts with salt and pepper and add the dried cranberries and toasted pine nuts and stir together.
  • Drizzle the brussels sprouts with balsamic and stir together.
  • Transfer to a serving platter and garnish with additional dried cranberries, toasted pine nuts and an extra drizzle of balsamic.

Video

Notes

To toast pine nuts, drizzle a skillet with olive oil and toast pine nuts over medium heat. Stir the pine nuts around and keep an eye on them, as soon as the pine nuts turn to a golden brown, immediately remove from the pan. This should take 3-5 minutes. 

Nutrition

Calories: 231kcal | Carbohydrates: 19g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 322mg | Potassium: 510mg | Fiber: 5g | Sugar: 10g | Vitamin A: 858IU | Vitamin C: 97mg | Calcium: 55mg | Iron: 2mg

Spiced Pumpkin Souffle

· 9 Comments

This orange spiced pumpkin souffle is exactly what I think of as the perfect fall dessert. The fall flavored pumpkin souffle is seasoned with fresh orange peel, a splash of Grand Marnier and a mixture of warm pumpkin pie spice.

Small and large pumpkin souffle that is dusted with powdered sugar.

Pumpkin Souffle

There are a handful of pumpkin recipes I will make once the season changes. You won't see me ordering a pumpkin spice latte, but instead you'll see me whipping egg whites for a pumpkin souffle or making pumpkin rugelach or savory creamy pumpkin soup with fried sage, which is much more my style.

This pumpkin souffle has gorgeous flavors of pumpkin pie spice with additional twists. A (healthy) splash of grand marnier is added with freshly zested orange peel and a touch of cardamom.

Picture the lightest, airiest pumpkin pie you have ever had. And then go make another.

Why You’ll Love This Recipe

  • The warm flavors of cardamom and cinnamon works well with the pumpkin and fresh orange zest.
  • Souffle is incredibly light and airy with lots of flavor!
  • Souffle is a masterful accomplishment and quite impressive!

Ingredients

  • Egg Whites: You'll need a lot of egg whites for this recipe. Save the leftover egg yolks and make stuffed challah french toast, or sweet potato frittata.
  • Spices: Cinnamon, cardamom, allspice, ginger, cloves, and nutmeg are all of the spices. If you don't have all of those, substitute 1 ½ teaspoons of pumpkin pie spice with ¼ teaspoon of cardamom.
  • Sugars: Regular white sugar and brown sugar are used in the base of the souffle and some of the white sugar is used to sprinkle around the buttered souffle mold. Once the souffle is done cooking, you can also dust with powdered sugar.
  • Cornstarch: This helps thicken the milk mixture.
  • Pumpkin Puree: canned pumpkin or freshly roasted pumpkin that is pureed and smooth is perfect for the recipe. Make sure to use pumpkin puree and not pumpkin pie mix.
  • Orange Liqueur: A splash of Grand Marnier, which is an orange liqueur is added to the pumpkin base. If you don't have Grand Marnier, you can use another orange liqueur or omit all together.
  • Fresh Orange Zest: This is where the bright orange flavor comes in and I highly recommend adding the citrus zest, it makes such a difference! I like using a microplane to scrape the orange zest.
  • Vanilla Extract: Use a good quality vanilla extract or vanilla paste.

How to Make Pumpkin Souffle

There are a few steps in making a tall and airy souffle, but if you follow the directions and get those egg whites to stiff peaks, you'll be good to go!

Make the Pumpkin Souffle Base

  1. Place a medium sized pot over medium heat and add the milk, cornstarch, spices and brown sugar and bring to a simmer.
  2. Once boiling, whisk for 2-3 minutes until just thickened.
  3. Turn off the heat and whisk in the pumpkin puree, Grand Marnier, vanilla extract and the orange zest. Let the mixture cool to room temperature.
To start the pumpkin souffle, stir together the milk, cornstarch, spices and brown sugar and bring to a simmer until boiling.
Whisk in the pumpkin puree into the milk and spices mixture to make the base of the pumpkin souffle.

Beat the Egg Whites

  1. Add the egg whites to the clean bowl of an electric stand mixer and beat the egg whites on low speed and will become foamy.
  2. Continue beating for 3-4 minutes until soft peaks form, then slowly add in ¾ cup of white sugar.
  3. Increase the speed to medium-high speed and continue to beat until stiff peaks form and you can hold your egg whites with a whisk and it stays stiff, for another 2-3 minutes.
8 eggs are separated into separate bows, with the egg whites in a large mixing bowl and egg yolks in another bowl.
Stiff egg whites are beaten in an electric mixer with whisk attachment.

Mix the Pumpkin Souffle Mixture

  1. Using a flexible spatula, fold a few dollops of the egg whites into the pumpkin mixture to help lighten.
  2. Then fold in the rest of the pumpkin mixture into the egg whites, in batches, until everything is just mixed together.
Gently stir the pumpkin base into the beaten egg whites.
Uncooked pumpkin base is mixed into the beaten egg whites to make the pumpkin souffle.

Prep the Souffle Molds

  1. Pre-heat the oven to 400 degrees Fahrenheit and set oven rack to lower half of oven.
  2. Grease the insides of the souffle molds with softened butter, all over the sides and bottom and dust the inside with white sugar, so there is an even light coating on the inside of the dish.
  3. Pour the pumpkin souffle mixture into the buttered ramekins, all the way to the top and smooth the top with a spatula. Gently tap the filled ramekins so even out the mixture.
  4. Optional: Wrap each ramekin with a sheet of aluminum foil to help the souffle rise.
Butter souffle molds with softened butter and dust with sugar on the bottom and sides.
Tent a sheet of aluminum foil around the souffle molds to help them rise.

Bake the Souffles

  1. Place the pumpkin souffles on a large baking sheet and bake for 30 minutes or until the souffle puffs up and are golden brown.
  2. When done, remove from oven and dust with powdered sugar. Serve immediately as they will begin to deflate.
Small 1 cup molds filled with cooked pumpkin souffle.
2 small cooked pumpkin souffles.

Frequently asked questions (how to store, freeze, etc) (yoast block)

Can you make a souffle ahead of time?

You can make the pumpkin mixture ahead of time, for up to 2 days in advance but the egg whites need to be beaten right before baking.

How can I keep the souffle from deflating?

The most important step is to stiffen the egg whites. Start beating the egg whites on low and gradually increase the speed and mix until egg whites are fluffy.

How do I know when my egg whites are at stiff peaks?

To know when your egg whites have reached stiff peaks, pick some of the egg whites with a whisk and hold it right side up. If the egg whites don’t dip, they are ready.

A Few Tips on Making a Tall Souffle

  • Use the freshest eggs you can find.
  • When separating the egg whites from the yolks, be careful not to get any yolk or shell in the egg whites, which can deflate the whipped egg whites.
  • When adding the pumpkin mixture to the stiffened egg whites, fold the mixture together in batches so keep the integrity of the stiffened egg whites.
A large 6 cup pumpkin souffle is dusted with powdered sugar and small 1 cup pumpkin souffle.

More sweet inspiration

2 small cooked pumpkin souffles.
Print Recipe
5 from 9 votes

Spiced Pumpkin Souffle

This light and airy pumpkin souffle is the perfect fall dessert!Flavored with fresh orange zest and warm pumpkin pie spice.
Prep Time20 minutes
Cook Time30 minutes
Pumpkin Mixture Chill Time1 hour
Total Time1 hour 50 minutes
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: pumpkin souffle
Servings: 6 servings
Calories: 239kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Pumpkin Mixture

Meringue

  • 8 egg whites
  • ¾ cups sugar

Souffle Molds

  • 2 tablespoons softened butter for greasing souffle molds
  • 2 tablespoons sugar for dusting souffle molds

Garnish

US Customary - Metric

Instructions

Make the Pumpkin Souffle Base

  • Place a medium sized pot over medium heat and add the milk, cornstarch, spices and brown sugar and bring to a simmer. Once boiling, whisk for 2-3 minutes until just thickened.
  • Turn off the heat and whisk in the pumpkin puree, Grand Marnier, vanilla extract and the orange zest. Let the mixture cool to room temperature.

Beat the Egg Whites

  • Add the egg whites to the clean bowl of an electric stand mixer and beat the egg whites on low speed and will become foamy. Continue beating for 3-4 minutes until soft peaks form, then slowly add in ¾ cup of white sugar.
  • Increase the speed to medium-high speed and continue to beat until stiff peaks form and you can hold your egg whites with a whisk and it stays stiff, for another 2-3 minutes.

Mix the Pumpkin Souffle Mixture

  • Using a flexible spatula, fold a few dollops of the egg whites into the pumpkin mixture to help lighten.
  • Then fold in the rest of the pumpkin mixture into the egg whites, in batches, until everything is just mixed together.

Prep the Souffle Molds

  • Pre-heat the oven to 400 degrees Fahrenheit and set oven rack to lower half of oven.
  • Grease the insides of the souffle molds with softened butter, all over the sides and bottom and dust the inside with white sugar, so there is an even light coating on the inside of the dish.
  • Pour the pumpkin souffle mixture into the buttered ramekins, all the way to the top and smooth the top with a spatula. Gently tap the filled ramekins so even out the mixture.
  • Optional: Wrap each ramekin with a sheet of aluminum foil to help the souffle rise.

Bake the Souffles

  • Place the pumpkin souffles on a large baking sheet and bake for 30 minutes or until the souffle puffs up and are golden brown.
  • When done, remove from oven and dust with powdered sugar. Serve immediately as they will begin to deflate.

Notes

  • Recipe makes 1 6-cup souffle + 3 individual souffles.
  • Pumpkin mixture can be made ahead of time and stored.
  • Please refer to my cheese souffle for step by step instructions.
  • Recipe adapted from  Epicurious with a few changes and additions
  • You can also add ½ teaspoon of cream of tart-tar to the egg whites to help stiffen, but it's not necessary.
  • If you don't have all of those, substitute 1 ½ teaspoons of pumpkin pie spice with ¼ teaspoon of cardamom.

Nutrition

Calories: 239kcal | Carbohydrates: 44g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 110mg | Potassium: 281mg | Fiber: 3g | Sugar: 38g | Vitamin A: 12866IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg