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St. Patrick’s Day is the perfect excuse to have a little fun in the kitchen, and these St. Patrick’s Day recipes make celebrating easy and delicious. Whether you’re planning a full dinner, a festive dessert, or just a few fun treats for the kids, this roundup has something for everyone.
From classic comfort foods to playful green desserts, these recipes are simple, family-friendly, and totally worth celebrating.
🍀St. Patrick’s Day Dinner Ideas
These easy dinner recipes are hearty, comforting, and perfect for celebrating without spending all day in the kitchen. Think tried and true classics and simple meals that everyone at the table will actually eat.
Irish Beef Stew
Rich, comforting, and loaded with tender beef and vegetables, this classic stew is perfect for a cozy March dinner.
More St. Patrick’s Dinner Recipes from Other Bloggers:
🍀Festive Green St. Patrick’s Day Desserts
No St. Patrick’s Day celebration is complete without something sweet and green. These desserts are fun, eye-catching, and perfect for parties, school events, or a special family treat.
Best Mint Brownies
Fudgy chocolate brownies topped with a cool mint layer, these are a must-make St. Patrick’s Day dessert.
More St. Patrick’s Dessert Recipes from Other Bloggers:
🍀Kid-Friendly St. Patrick’s Day Treats
Simple, colorful, and just plain fun, these recipes are perfect for kids to help make (and eat). Great for classroom treats, after-school snacks, or a little holiday surprise.
St. Patrick’s Day Snack Mix
A sweet-and-salty mix that’s perfect for parties, classroom treats, or munching all day long.
More Fun St. Patrick’s Day Treats from Other Bloggers:
Whether you’re going all out or keeping things simple, these easy St. Patrick’s Day recipes make it easy to celebrate in a fun and delicious way. Pick one or two favorites or make a whole day of it, either way, a little green food and a lot of good flavor make March 17 feel extra special.
Prevent your screen from going dark
Drizzle olive oil into a dutch oven over medium heat. Add sliced sausage and potatoes, stirring occasionally to brown them evenly.
4 Sausages, Olive Oil, 5 Medium Yukon Gold Potatoes
Top with onions and then cabbage and season well with salt and pepper and garlic if using.
1 Red or Yellow Onion, 1 Head Cabbage, Salt and Pepper, 3 Cloves Garlic
Place the lid on and reduce the heat to medium, stirring about every 10 minutes for 30 minutes. Season more if needed and serve.
If you love a good reuben then you will love this casserole! Super simple and delicious.
❤️WHY YOU WILL LOVE THIS REUBEN CASSEROLE
You will love how easy this delicious corned beef casserole comes together. It’s everything you love about a Reuben in a delicious casserole, loaded with Rye bread, corned beef, sauerkraut, Swiss cheese, and creamy dressing. It’s all baked together in this wonderful casserole and your family will love it. If you love old-fashioned casseroles and simple weeknight dinners, this one belongs on your table.
Tips for the Best Reuben Casserole
We think this recipe is best served immediately, but we did find it was okay reheated, and best served warm out of the oven. We looked at other recipes and found that many just added the bread to the bottom of the dish and people complained it was soggy. So we added them to the bottom and the top, and it turned out great. We tossed the bread in butter and loved that addition. It’s best to really drain and rinse the sauerkraut.
OTHER DELICIOUS CASSEROLES:
Why Sunday Dinner Still Matters
Sunday dinner was a big thing when I was a kid. I can still remember that on Sundays after church, we always went to my grandparents’ place for a meal. It wasn’t uncommon for a few of our family friends to come over, too. Nothing felt rushed; it was a laid-back afternoon of all of us kids playing and the grown-ups talking. Many times, Grandmother would put a stool in front of the stove so the kids could help stir whatever she had cooking...read more..
This easy Reuben Casserole is made with corned beef, sauerkraut, Swiss cheese and creamy dressing. A comforting dinner everyone will love!
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Course Main Course
Cuisine American
1pounddeli sliced corned beefcut into strips
116 ounce bag or can of sauerkraut, rinsed and drained
6slicesof rye breadcubed
4tablespoonsof buttermelted
3/4cupof Thousand Island Dressing
2cupsof shredded Swiss Cheese
Spray a 2 quart baking dish with cooking spray. Preheat oven to 400 degrees.
Toss cubed rye bread with butter. Spread half of the cubes into the bottom of the baking dish.
Next add the corned beef on top of the bread, then add the sauerkraut and then the dressing.
Sprinkle half the swiss cheese over the dressing. Next add the remaining bread cubes.
Take a sheet of aluminum foil and spray with cooking spray. Cover with aluminum foil, sprayed side down.
Cook for 20 minutes. in preheated oven. Remove foil add remaining cheese and cook uncovered for another 10 minutes or until cheese is bubbly.
If you can’t find a block of Swiss cheese to shred yourself, you can buy the slices and just cut them up, or use them as is. It would probably take about 6. Three for the first layer and 3 for the second.
These Baked Ham and Cheese Croissant Sandwiches are easy, delicious and perfect for serving a small crowd or for meal prep! Buttery flaky croissants are brushed with a honey dijon mayo, then filled with thinly sliced deli ham, baby swiss and provolone cheese before being baked until melty and golden brown with crispy edges. This recipe yields 12 sandwiches but can easily be halved to serve less.
This is proof that the most simple thing is usually delicious.
Buttery and flakey croissants, slathered with a honey dijon mayo topped with thinly slice ham, provolone and Swiss cheese, baked until warm, gooey, crisp and golden brown. Perfect for serving a crowd or gathering or meal prepping for the week – I would halve the recipe for meal prep. And these could be lunch, served with veggies and chips or pretzels. OR it could be breakfast! Either way they are quick and easy, simple and delicious.
I think you’re going to love these ham and cheese croissants!
To Make These Baked Ham and Cheese Croissant Sandwiches You Will Need:
mayonnaise – Lends moisture and creaminess.
dijon mustard – Adds sharp and tangy flavor.
honey – Gives a touch of sweetness.
croissants – I recommend using large all-butter croissants for this recipe.
freshly ground black pepper – This will add some subtle bite and flavor.
thinly-sliced deli ham – Use one you prefer. I like using Boar’s Head Tavern Ham.
baby swiss cheese – Lends buttery and slightly nutty flavor.
provolone cheese – Mild, buttery and slightly sweet flavor that works well with ham and Swiss.
egg white – For brushing on croissant tops. This will help crisp up and deepen the color of the croissants when baked.
poppy seeds – Or substitute with everything but the bagel seasoning.
snipped fresh chives – For serving. (optional)
Preheat your oven to 375°F (or 190°C).
Lightly spray two 9×13 pans or a 9×13 and an 8×11 with olive oil baking spray. Alternatively, you could spray a nonstick rimmed baking sheet as well.
In a bowl, measure in 1/2 cup mayo, 3 tablespoons dijon and 1 tablespoon honey.
Mix well until combined.
Slice each croissant in half horizontally. Lightly spread each cut side with a little of the honey dijon mayo and then season with freshly ground black pepper.
On the bottom half, layer a slice of provolone, 2 to 3 slices of thinly sliced ham and top with a slice of baby Swiss cheese. Replace the top and set the sandwich into one of the prepared pans and repeat with the remaining sandwiches.
In a small bowl or cup, combine 1 egg white with a generous splash of water.
Use a pastry brush to brush the tops of each sandwich with the egg white mixture. This will give the sandwiches a crispier top and glossy look.
Once all of the Lastly, sprinkle with 1 teaspoon of poppy seeds.
Bake on the middle rack for 10 to 12 minutes.
Or until the ham has heated through, the cheese is melty and the tops and edges of the croissants are golden and crisp.
If desired, sprinkle with snipped fresh chives for a pop of color and subtle onion flavor.
Serve immediately.
How To Store Baked Ham and Cheese Croissant Sandwiches:
Once completely cool, individually wrap each sandwich in plastic wrap or individual resealable baggies and refrigerate until ready to eat.
How To Reheat Baked Ham and Cheese Croissant Sandwiches:
Unwrap the sandwiches from the plastic wrap or resealable baggies. Wrap in paper towel and microwave for 35 to 45 seconds OR until heated through.
Enjoy! And if you give this Baked Ham and Cheese Croissant Sandwiches recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
Baked Ham and Cheese Croissant Sandwiches
These Baked Ham and Cheese Croissant Sandwiches are easy, delicious and perfect for serving a small crowd or for meal prep! Buttery flaky croissants are brushed with a honey dijon mayo, then filled with thinly sliced deli ham, baby swiss and provolone cheese before being baked until melty and golden brown with crispy edges. This recipe yields 12 sandwiches but can easily be halved to serve less.This recipe yields 12 sandwiches but can easily be halved to serve less.
Prep Time: 15 minutesmins
Cook Time: 12 minutesmins
Total Time: 27 minutesmins
olive oil spray
1/2cupmayonnaise
3tablespoonsdijon mustard
1tablespoon honey
12largecroissants, halved horizontally
freshly ground black pepper
2poundsthinly sliced deli ham, about 3 slices per sandwich
12slicesprovolone cheese
12slicesbaby Swiss cheese
1egg white
2teaspoonspoppy seeds
snipped fresh chives, for garnish (optional)
PREHEAT YOUR OVEN TO 375°F (OR 190°C).
Lightly spray 2 9×13 (or one 9×13 and a 8×11). Alternatively, you could spray a large nonstick rimmed baking sheet as well.
In a bowl, measure and add mayo, dijon and honey. Mix well until combined. Slice each croissant in half horizontally. Lightly spread each cut side with a little of the honey dijon mayo and then season with freshly ground black pepper.
On the bottom half, layer a slice of provolone, 2 to 3 slices of thinly sliced ham and top with a slice of baby Swiss cheese. Replace the top and set the sandwich into one of the prepared pans and repeat with the remaining sandwiches.
In a small bowl or cup, add the egg white with a generous splash of water and stir/beat to combine. Brush the tops of each sandwich with the egg white mixture. This will give the sandwiches a crispier top and glossy look. Lastly, sprinkle with some poppy seeds.
Bake on the middle rack for 10 to 12 minutes or until the ham is heated through and cheese has melted.
Sprinkle with snipped chives before serving (optional)
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Somehow, despite how impossible it seems (to me, a person who has neither aged nor matured a day), it’s been almost twenty years since I first told you about my family’s favorite coffee cake. It’s tall, plush, crisp with a flaky layer of cinnamon sugar on top, studded with a quilt of chocolate chips and is downright, well, adorable when cut into cubes because they’re a little wobbly. When one tumbles, it shakes off a little pfft of cinnamon sugar, like a pup coming in from today’s blizzard. It’s perfect. It needs no changes or updates.
Peach Dump Cake is the perfect peach dessert recipe; it’s quick, easy, and budget-friendly. This dump cake recipe uses just 4 ingredients and is ready in under an hour.
Peach Dump Cake Ingredients
Here are the ingredients and substitution ideas needed to make this recipe for peach dump cake.
Canned Peaches – don’t sub in fresh peaches as the liquid is needed for the dry cake mix.
Yellow or White Cake Mix
Butter – some recipes call for drizzling melted butter over the top. In testing, I found using un-melted butter works best for avoiding dry pockets of cake mix.
Many of these ingredients can be used to make a Peach Crisp.
How To Make Peach Cobbler Dump Cake
Here’s a quick overview showing how to make this easy peach cobbler dump cake recipe. For the complete list of instructions, see the recipe card below.
Prepare The Pan and Oven: Preheat the oven to 350°F and grease a 9″x13″ baking dish.
Create the Peach Layer: Spread the sliced canned peaches on the bottom of the baking dish.
Create The Cake Layer: Sprinkle the dry cake mix over the peach layer in an even layer.
Add The Butter: Add the pats of butter, ensuring the spacing is as even as possible.
Bake: Bake for 40-45 minutes until the top is golden brown. The cake should be slightly firm to the touch and bubbly around the edges.
Cool, Garnish, and Serve: Let the cake cool for 15-20 minutes before garnishing and serving.
Popular Recipe Variations and Tips
Amp up this dessert recipe with any of these variations:
Caramel Peach Dump Cake: Drizzle caramel sauce over the peaches before adding the cake mix, or after baking.
Cake Mix: Try using butter pecan, or spiced cake mix, for an extra kick of warm spices and richer flavor.
Nuts: Sprinkle 1/2 cup of chopped walnuts or pecans over the top before baking.
Frequently Asked Questions
How do I reheat dump cake?
To reheat small portions, microwave for 20-30 seconds. For more significant portions, cover with foil and reheat in an oven at 350°F for 10-15 minutes. For best results, cover the cake with foil to prevent the topping from getting too crispy.
How do I store leftovers?
Store leftover peach dump cake in an airtight container in the refrigerator for 3-4 days.
Peach Dump Cake
Peach Dump Cake is the perfect peach dessert recipe; it’s quick, easy, and budget-friendly. This peach dump cake recipe uses just 4 ingredients and is ready in under an hour. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate cozy dessert.
1(29 oz) cansliced peaches in heavy syrup, undrained
1boxyellow or white cake mix, 15.25 ounce size(*Note 1)
2sticksbutter, sliced into 16 pieces(*Note 2)
Instructions
Preheat the oven to 350°F.
Grease a 9×13 inch cake pan, coating both the bottom and sides.
Spread the peaches evenly across the bottom of the baking pan.
Evenly sprinkle the dry cake mix over the top of the peach layer.
Cut the butter into 16 pieces (8 each stick) and space them evenly on top of the cake.
Bake for 40-45 minutes, until the edges are golden brown and the center is set.
Let the cake cool for 15-20 minutes. Divide into individual serving bowls and top with caramel sauce, whipped cream or ice cream and serve.
Notes
Note 1 – Use spice cake mix or butter pecan for an extra kick of spice flavor. Note 2 – Each stick needs to be cut into 8 pieces, for a total of 16 pieces. Nutritional information is just an estimate. It does not take into consideration various brands of ingredients or the optional ingredients.
This Cavatelli and Broccoli is a classic Italian-style pasta that’s quick, comforting, and made with everyday ingredients. With one pot and one skillet, it’s ready in about 20 minutes.
Flavor: A garlicky olive oil coats tender-crisp broccoli and pasta, with a pinch of heat and salty Parmesan.
Swaps: Any medium pasta works, Pecorino can replace Parmesan, and frozen broccoli (thawed and chopped) can replace fresh.
Cavatelli Pasta: The Cavatelli ridges hold onto oil and cheese. Swap it with shells, rotini, penne, or orecchiette.
Broccoli Florets: Chop finely so it mixes through the pasta. If using frozen, make sure to thaw and pat it dry. To thaw quickly, rinse under warm water in a colander.
Olive Oil: This is the base of the sauce, so use an extra-virgin one and add a final drizzle at the end.
Garlic: Add after broccoli softens so it turns fragrant, and doesn’t scorch.
Red Pepper Flakes: Easy to adjust the heat level at the table, so it’s best to use less, not more, unless you know everyone wants it spicy.
Parmesan: Freshly grated melts more smoothly. Swap with Pecorino Romano for a sharper bite or opt for pre-grated Parmesan in a pinch.
How to Make Cavatelli and Broccoli
Cook the pasta al dente. Reserve 1 cup ofpasta water, then drain (do not rinse).
Sauté broccoli in olive oil, then add garlic and red pepper flakes and cook until fragrant.
Toss in pasta and Parmesan, adding pasta water a splash at a time until coated. Season and serve.
Chop broccoli quite small so it blends into the pasta and clings to every forkful.
Save more pasta water than you think you need, then add it a splash at a time.
If the pasta looks dry after tossing, add pasta water first, then a small drizzle of olive oil if needed.
Frozen broccoli works best when thawed and patted dry. Sauté it a bit longer to cook off any moisture.
For a deeper flavor, let broccoli get a few browned edges before adding the garlic. You may need slightly higher heat.
Add leftover chicken, cooked sausage, or shrimp for a high-protein version.
Storing and Reheating Leftovers
Refrigerate: Cool and store in an airtight container for up to 4 days.
Reheat: Warm in a skillet with a splash of water or broth, stirring until hot. Add Parmesan at the end.
Freeze: Not ideal since broccoli softens after thawing, but it can be frozen for up to 2 months. Thaw in the fridge and reheat gently with a splash of water.
Weeknight Pasta Recipes Made Easy
Did you make this Cavatelli and Broccoli recipe? Leave a comment and rating below.
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Bring a large pot of salted water to a boil. Add the cavatelli, cooking according to package directions until al dente. Reserve 1 cup pasta water and drain well. Do not rinse.
Meanwhile, finely chop the broccoli florets.
Heat olive oil in a large skillet over medium heat. Add the broccoli and cook 3 to 4 minutes or until it starts to soften. Add the garlic and red pepper flakes. Cook 3 minutes more.
Add drained cavatelli to the skillet and toss. Add the parmesan cheese and toss well to coat, adding pasta water as needed. Season with salt to taste.
Garnish with additional parmesan to taste.
Fresh broccoli is best, but if using frozen broccoli, defrost it in a colander under warm water, drain well, and chop.
Here is a great list of weeknight favorites.. casseroles, skillet suppers, tacos, pasta dishes, and more. But here’s the good news: every single one of these recipes works beautifully with ground turkey too. Whether you’re watching calories, stretching the grocery budget, or just using what you have on hand, you can swap beef and turkey one-for-one in these tried-and-true family meals.
Same comfort. Same flavor. Your choice. We do have a few tips if using ground turkey and you will find those throughout this post.
Skillet Suppers
We love dishes you can make in one skillet and these are a few of our favorites! Add a side salad, and you have a quick and delicious meal.
Chili Mac Skillet
This Chili Mac Skillet is delicious and comes together well. You can serve it over Fritos if you like!
If you’re swapping ground turkey for ground beef in these recipes, here are a few simple tips to keep everything just as flavorful and comforting:
Use a 1:1 swap. Ground turkey can be substituted directly for ground beef in equal amounts.
Choose the right turkey. If you want a similar richness to beef, use 85/15 or 93/7 ground turkey instead of the ultra-lean kind.
Add protein. Ground turkey is a leaner meat and is high in protein. If you are looking for a lower fat option then switch the ground beef for ground turkey.
Add extra seasoning. Ground turkey has a milder flavor than beef, so don’t be shy with salt, pepper, garlic, onion powder, or your favorite seasoning blend. For example, in the brown sugar meatloaf, when we are making it with ground turkey, we double the seasonings and the sauce. Ground turkey needs the extra boost. So if the recipe you are making has seasoning, we suggest doubling it or if it’s made with tomato paste, you can double that for added flavor.
Add moisture if needed. If using very lean turkey, add 1–2 tablespoons of olive oil or butter while browning to prevent it from drying out.
Casserole and Oven-Baked Favorites
These are wonderful dishes that reheat well and are great for a hearty meal. Anyone can make these, and they are all versatile!
Lazy Lasagna – 4 Ingredients
So simple and so good! One of our most popular for a reason!
If The Southern Lady Cooks is where we gather around the kitchen table, Front Porch Life is where the conversation continues. It’s a slower, sweeter place filled with nostalgic stories, comforting recipes, beautiful homes, and the kind of moments that make you want to sit a little longer. We’d love for you to join us on the porch and be part of that community.Membership is on sale now!
Family Favorites
These are all family favorites and among our most popular recipes. They are tried-and-true and have been made many times with both ground beef and turkey.
Brown Sugar Meatloaf
This is a 5 star recipe all day long and twice on Sundays! Make this one! Add some mashed potatoes for a fantastic meal!
Become a member today: ✔️ Instant access to back issues –FREE ✔️ 4 Seasonal issues with NO ads ✔️ FREE recipe eBook many 5 Star Reviews All filled with old-fashioned recipes, heartfelt stories, Southern charmand much more!
Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)
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It is time to put those hard boiled eggs leftover from Easter to the best use possible…the best egg salad sandwich! This egg salad has an extra burst of flavor from the dill. It’s creamy and delicious!
So, for years now I’ve been thinking that egg salad looked so lame and gross. I never even tried it because I didn’t see the point. And, let’s be honest, how often are you somewhere that you get offered egg salad? I know I never did.
A while back, we went to a little sandwich shop that was new in town and my husband ordered an egg salad sandwich. I just looked at him. Seriously? That’s what you are getting? Well, I ordered my turkey and avocado and we ate lunch. I didn’t even think to try his sandwich, but I did say, “since when have you liked those?” I mean, we had been married for over 5 years and not once had I seen him eat egg salad. He explained he had always liked egg salad sandwiches, he just doesn’t think about making it. Huh. Interesting.
And then I got pregnant and sick and pretty much IV therapy became my source of nutrition. I totally forgot about egg salad. Until this past week. IT’S DELICIOUS! I’ve been missing out all of these years!!! I love deviled eggs so why didn’t I think about trying egg salad?! So, my dear friends, your job this week is to try this. Have it for lunch, for dinner, a snack, a sandwich or a wrap, who cares, just try it!
There are a million egg salad sandwich recipes out there, but none of them are going to be as glorious as this one. These are the ingredients you will need:
Mayonnaise – it has to be Hellman’s…trust me!
Dijon or Yellow Mustard – I prefer Dijon, but yellow works fine too.
Stoneground Mustard – adds an extra layer of flavor
White Vinegar or Lemon Juice – the acid is so key to getting the right flavor
Chives (Fresh) – adds an herby onion and garlic flavor
Parsley (Fresh) – adds a bright freshness to the salad
Dill Weed (Fresh) – you can’t mistake the wonderful taste of dill and the classic flavor you need in an egg salad
Kosher Salt – flavor, taste test often and make sure it’s just right
7 Grain Bread – it has to be high quality so it will hold up to the creamy egg salad
Green Leaf Lettuce – I love the crunch of green leaf lettuce and the bright freshness it adds.
The measurements for each ingredient are listed in the recipe card at the end of the post. You can also save or print the recipe from there.
Here are a few tips that I found really make this egg salad sandwich recipe the best of the best:
Bread: The bread matters. Whether you go with a good quality sourdough, classic white sandwich bread or my personal fav, 7 grain, make sure you’re grabbing something ridiculously well made and delicious because when mayo and simple flavors are involved, the vessel you use to carry it from plate to mouth should absolutely add to the experience.
BONUS TIP: Toasting the bread with a little butter in a cast iron skillet is soooooo good. Only toast one side for the best texture.
Mustard: Using a combo of stoneground and Dijon or yellow is my preference, but if you’re out of one just use double of the one you have on hand.
Acid: A little acid like vinegar, lemon juice, or pickle juice (I would never…pickles are disgusting, but some people love them) really helps the flavors pop but depending on the acidity of the mustard you may need to skip it or add a pinch of sugar.
Make Ahead: Egg salad is often better on day two because flavors meld but it’s totally up to you. Same day consumption is always welcomed in my house.
Season to Taste: Salt and pepper are key! Season to taste always!!!
Why Does Egg Salad Get Watery?
The main reason you are getting a watery salad, is because of the salt. Salt is a dehydrator. Almost every recipe I have seen, whether it is chicken, shrimp, crab, or egg salad, they all ask for salt. Salts main job is to pull water out of foods.
Since water is in pretty much everything we eat, the salt will pull it out, which will leave you with a watery salad. What I do in that case, is let the salt do its job. Then dump the salad into a fine meshed strainer, and strain the water out.Then put the salad back into the serving bowl, and serve.
The water will be gone, and the flavors will intensify a little more.
Are Eggs Good For You?
Eggs are a good source of protein.
Eggs are also rich sources of vitamin D, B6, B12 and minerals such as zinc, iron and copper.
How Long Will Egg Salad Keep?
To maximize the shelf life of egg salad for safety and quality, refrigerate the egg salad in airtight containers. Properly stored, egg salad will last for 3 to 5 days in the refrigerator.
Once you’ve have put the egg salad on the bread, it doesn’t store very well. The bread will be super soggy, so it’s best to just make what you know will be eaten, then save the egg salad and put it on bread right before serving.
This egg salad sandwich recipe is creamy, comforting, and so easy to make! It is the perfect lunch and one of my favorite ways to use hard boiled eggs. Invite that friend over who has been on your mind and catch up over the best egg salad sandwiches ever!
More Sandwich Recipes to Try:
1CupHellman’s Mayonnaise
1TablespoonDijon Mustard, or yellow
1-2TablespoonsStoneground Mustard
¼teaspoonWhite Vinegar, or lemon juice
2TablespoonsChives, minced fine
2teaspoonsFresh Parsley, chopped
1teaspoonFresh Dill Weed, chopped or 1/2 teaspoon dried
Nutrition information is automatically calculated, so should only be used as an approximation.
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Inspired by Steak au Poivre, one of my all-time favourites. This recipe has the same creamy peppercorn sauce with brandy and cream, just swapped for golden chicken. “Chicken au poivre” is a perfect quick mid-week dinner with a French accent!
Nagi’s Notes
I love this one! JB’s chef-y touches really shine – fancy dinner feels on a Monday night budget thanks to this more affordable chicken spin on the classic steak version. All the bistro vibes, none of the steak price tag. 🙌
Not winning so much on the “look at us happily making this together” photo…. they were all terrible!😅
Chicken au Poivre
Inspired by the much-loved Steak with Creamy Peppercorn Sauce (Steak au Poivre), a dish many of you already know and adore, and one I cooked countless times in restaurants over the years. Peppery, creamy, deeply savoury, and wonderfully simple. Just a handful of ingredients, nothing fancy, and yet so much flavour. And remember that brandy from Chicken Chasseur? We are going to use it in the sauce today – I told you we were going to put it to good use! 😊
Ingredients
Here is what you need – just a few key ingredients to create this restaurant dish at home.
Chicken breast – You only need two chicken breasts here, sliced horizontally to make four even pieces, perfect for serving four if the breasts are on the larger side. Boneless chicken thigh fillets work just as well. If you go with thighs, I suggest lightly pounding them to even out the thickness and give you a flatter surface, which helps them pan-fry more evenly.
Brandy – Just like with Chicken Chasseur, this is what makes it an authentic “au poivre sauce” rather than any other creamy sauce. No need to get fancy, I use an inexpensive brandy. There’s absolutely no reason to reach for a pricey one when cooking. Once it hits the pan, the harsh edge cooks off, and you’re left with that lovely warmth and depth of flavour. Most of the alcohol evaporates, but if you don’t consume alcohol, you can leave it out. You will still end up with lovely pepper sauce, it just won’t be an “au poivre sauce”.
Beef stock / broth – We use beef stock instead of chicken stock because it brings a deeper flavour and a more robust intensity to the sauce. If you have the time, it’s well worth treating yourself to a homemade beef stock, it really elevates the whole dish.
Cream – Because we are making a creamy sauce! Use thickened / heavy cream, the sauce will thicken faster, and it won’t curdle when simmering on the stove.
Black peppercorns – crushed by hand using a mortar and pestle gives you a fresher and a bolder pepper flavour with more aroma and gentle heat. Far more character than pre-cracked pepper but that said, it’s totally fine to use pre-cracked if that’s what you have.
Freshly crushed black peppercorn.
How To Make Chicken au Poivre
In a quick summary – the chicken is seared first then put aside to rest while the sauce is made in the same pan. Then we place the chicken back into the sauce to warm it for serving.
1. Prepare and sear the chicken
Prepare the chicken – Cut each chicken breast in half horizontally to make 4 thin steaks. Season both sides with salt only (the sauce brings plenty of pepper later).
Sear– Heat the oil in a large pan over high heat. Cook the chicken for 2–3 minutes per side until golden, then transfer to a plate. Leave it uncovered.
2. Making the sauce
Deglaze – Turn the heat off, then carefully pour in the brandy. Be careful, it will sizzle hard, that’s normal. Let it bubble for 20–30 seconds to let the alcohol burn off, scraping the base of the pan to release all the flavour.
Pour in the beef stock – Return the pan to high heat. Add the beef stock and simmer rapidly for about 4 minutes, until reduced by half.
Cream and pepper – Stir in the cream and crushed pepper.
Thicken sauce – Simmer for 3-4 minutes on medium high, stirring and scraping the sides of the pan as the sauce reduces. It should be thick enough to lightly coat a spoon.
Return the chicken into the sauce and any resting juices on the plate.
Finish – Lower the heat to medium. Simmer gently for 2–3 minutes, spooning the sauce over the chicken until it is warmed through and the sauce darkens in colour and thickens a little more.
How To Serve Chicken au Poivre
Serve Chicken au Poivre straight from the pan while the sauce is hot and glossy. Spoon that peppery cream sauce generously over the chicken, and pair it with potato, it got to be! If you feel fancy and you’ve got the time, try Pommes Anna, Fondant Potatoes or something simpler like Mash or Roasted Potato. Vegetables are also a great match, try Sautéed Green Beans with Garlic or Garlic Butter Roasted Mushrooms. And why not some Grilled Garlic Bread to make sure you won’t waste any of that beautiful sauce!
And with that, another French-inspired favourite done and dusted. A simple adaptation with big flavour, made from a handful of ingredients. Exactly the kind of recipe you’ll happily cook again and again at home. Bon appétit! – JB
FAQ – Chicken Au Poivre
Yes. Boneless, skinless thighs work well and stay extra juicy. Pound them lightly to an even thickness so they cook evenly, then cook as per the recipe.
Use the bottom of a heavy pan or place the peppercorns in a zip-lock bag and crush them with a rolling pin or anything heavy. You’re after coarse, uneven pieces, not powder.
Yes. You can skip it. You’ll lose a little depth, but the sauce will still be delicious.
Yes. Make it ahead, then reheat slowly over low heat, adding a splash of beef stock and cream to loosen the sauce. Keep the heat gentle to avoid splitting and overcooking the chicken.
Recipe above video. Inspired by Steak with Creamy Peppercorn Sauce (Steak au Poivre), one of my all-time favourites. This recipe has the same creamy pepper sauce with brandy and cream, just swapped for golden chicken. “Chicken au Poivre” is a perfect quick mid-week dinner with a French accent!
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Instructions
ABBREVIATED RECIPE
Season chicken with salt. Sear in oil until golden. Remove. Deglaze with cognac. Add beef stock, simmer for 4 minutes . Pour cream, simmer for 5 minutes. Return chicken, cook for 3 minutes while basting. Serve immediately.
FULL RECIPE
Prepare the chicken – Cut each chicken breast in half horizontally to make 4 thin steaks and sprinkle both sides with salt (If you’re wondering why I don’t season the chicken with pepper it’s because once combined with the sauce, it would make the dish too peppery.)
COOKING AND SAUCE
Sear the chicken – Heat oil in a large pan over high heat. Add chicken and cook 2–3 minutes per side until golden. Remove to a plate and rest (don’t cover). If you think your chicken is still a little bit under after resting, don’t worry it will finish cooking later in the sauce.
Deglaze with brandy – TURN THE STOVE OFF to avoid the brandy catching fire (unless you want to flambé). Then carefully pour the brandy in. Be careful, it will sizzle hard, that’s normal. Let it bubble for 20-30 seconds to let alcohol burn off, reduce by about 2/3 (turn the stove on if needed). Scrape the fond at the base of the pan well to release all that flavour. (Note 5 & 6)
Beef stock – Turn the heat back on high. Add beef stock. Simmer rapidly for 4 minutes, until reduced by half.
Cream – Stir in cream and crushed pepper. Lower the heat to medium high. Simmer for 3-4 minutes, to reduce the sauce until it thickens enough to lightly coat the back of a spoon. Stir and scrape the sides of the pan as it reduces.
FINISH
Simmer – Turn heat down to medium. Return chicken and resting juices to the pan. Cook 2–3 minutes, spooning the sauce over the chicken, until it is warmed through and the sauce darkens in colour and thickens a little more. When you drag a spoon through the pan, the sauce should slowly flow back together. If it thickens too much, add a splash of cream or water to loosen.
Serve – This dish is best served straight away. If it sits, the sauce can become too thick and the chicken be overcooked.
Recipe Notes:
1. Chicken – Substitute to boneless, skinless chicken thighs if preferred. Lightly pound them to an even thickness before using.2. Pepper – Crushing whole peppercorns yourself will give you the best result. That said, store-bought cracked black pepper is absolutely fine. Use the same amount.3. Brandy or Cognac – This is what makes it a true au poivre sauce. Use any inexpensive brandy, the alcohol cooks off, leaving warmth and depth. You can omit it if preferred, the sauce will still be delicious, just not as authentic.4. Why beef stock, not chicken? – Just like Chicken Chasseur, pepper sauce needs a deeper flavour. Beef stock gives body and richness, chicken stock tastes a bit flat here. Make your own beef stock if you have time. It really brings the whole dish to another level!5. Flambéing – I turn the heat off before adding the brandy because the pan is very hot and the alcohol may catch fire, which may be unsafe at home.Flambéing is what chefs do: it burns off the alcohol quickly, slightly intensifies the aromas and looks dramatic 🙂. But here, not doing it is not a deal breaker. The sauce will still be excellent.6. The fond –The browned bits stuck to the pan are called fond and are full of flavour. When you add the brandy and scrape the pan, they dissolve into the sauce, adding depth and richness.Leftovers and Storage – Keeps 3 days in the fridge. Store leftovers in an airtight container. Reheat gently over low heat, adding a splash of cream or water to loosen the sauce if needed. Not suitable for freezing.————CHEF’S JB TIPS
Don’t waste the flavour – Make sure to scrape the sauce from the sides of the pan as it reduces before it dries out
Soften the pepper kick – If you think the sauce is too strong, add a splash of cream.
Nutrition per serving (4 servings), excluding side dishes.
Keywords: Chicken Au Poivre, Chicken with creamy pepper sauce, Creamy pepper chicken
In memory of Dozer
Dozer was Nagi’s dog, but not only. He was the heart of RecipeTin Eats. Always there, quietly keeping watch inside and outside the kitchen, never far from the action (and the food!). His gentle presence became part of my daily rhythm. A steady, comforting presence through countless recipe testings, long days and special moments. The kitchen feels a little quieter without him, but I like to think he is still around somewhere, probably telling other dogs the best food stories. About roast chicken days, oven-watching duties and the life of a very well-loved kitchen companion. Loved beyond measure, spoiled with good food and surrounded by family every single day.
Dozer, you will be missed my dear. ♥️ 🦮
Dozer and I during cookbook days. Monitoring the beef Wellington.
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Bang bang shrimp pasta is what weeknight dinner dreams are made of! Juicy shrimp, tender pasta, and that irresistible sweet-and-spicy bang bang sauce come together in just 20 minutes. It’s creamy, bold, and guaranteed to be a hit.
Why This Recipe Is About to Be a Family Favorite
Creamy with a Kick: That bang bang sauce brings the perfect combo of sweet heat and creamy goodness. Just like my Bang Bang Salmon and Bang Bang Chicken!
Weeknight Wow Factor: It feels like something you’d order at your favorite restaurant, but it’s surprisingly simple to throw together at home.
Shrimp + Pasta = Instant Win: Juicy shrimp tossed with saucy noodles? It’s comforting, satisfying, and just different enough to keep dinner exciting.
Ingredients for Bang Bang Shrimp Pasta
Spaghetti Noodles: Any pasta will work! Thin spaghetti, angel hair, or bowtie are great substitutes.
Shrimp: I used large shrimp for this recipe because shrimp shrinks quite a bit as it cooks.
Heavy Cream: I love the addition of cream in the sauce! It thins the sauce just enough to help coat the noodles and shrimp perfectly.
Sriracha Sauce: Use more or less depending on your preference.
How to Make Bang Bang Shrimp Pasta
If you love bold flavors without a ton of fuss, this pasta is calling your name! This shrimp recipe has saucy noodles and a creamy kick that come together in minutes, and trust me, everyone will be asking for seconds.
Make the Sauce: In a medium-sized bowl, whisk together mayonnaise, heavy cream, Thai sweet chili sauce, honey, Sriracha, and salt until combined. Set aside.
Cook Pasta: Boil the spaghetti in a large pot according to the package directions, drain, then set aside.
Season the Shrimp: Place shrimp in a large bowl, then season with paprika, salt, and pepper.
Cook the Shrimp: Heat the butter in a large skillet over medium-high heat, then add the garlic and cook for 30 seconds. Add the seasoned shrimp to the skillet and cook for 6-8 minutes, until pink. Don’t overcook the shrimp, or they will be chewy. Remove the shrimp from the pan, then set aside.
Heat the Sauce: Return to the same skillet and reduce the heat to medium-low. Add the sauce and heat for 1 minute, whisking continuously.
Combine: Add the cooked shrimp and pasta, then toss to coat in the sauce.
Alyssa’s Pro Tip
Don’t Overcook the Shrimp! Shrimp cook in about 2 minutes per side. Once they’re pink, opaque, and curled into a loose C, they’re done. A tight O means they’re overcooked and rubbery.
In a medium-sized bowl, whisk together ⅓ cup mayonnaise, ¼ cup heavy cream, ⅓ cup sweet chili sauce, 1 tablespoon honey, 1 tablespoon Sriracha sauce, and ¼ teaspoon salt until combined. Set aside.
Shrimp and Pasta
Cook 8 ounces dry spaghetti according to the package directions. Drain and set aside.
In a large bowl, season 1 pound large shrimp with 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon pepper.
Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1 clove minced garlic and cook for 30 seconds. Add the seasoned shrimp to the skillet and cook until it turns pink, about 4-6 minutes. Don’t overcook the shrimp, or they will be chewy. Remove the shrimp from the pan and set aside.
Return to the same skillet and reduce the heat to medium-low. Add the sauce and heat for 1 minute, whisking continuously.
Add the cooked shrimp and pasta and toss to coat in the sauce.
Storage & Reheating Instructions
Fridge: Store cooled leftovers in an airtight container for 1-3 days.
Reheating: Reheat leftovers in the microwave or over the stove until warmed through. I like to add a splash of cream to help add moisture to the pasta as it heats.
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Easy Korean BBQ Beef Bulgogi recipe is a super delicious and easy recipe with the most flavorful marinade! The thin, tender slices of meat cook SO quickly that dinner can be on the table in the time it takes white rice to cook!
The savory beef combined with the sweet, gingery marinade is always a big hit. It’s time for Korean BBQ at home!
What is Beef Bulgogi?
So what is Korean Bulgogi? The word “bul” means fire in Korean, and “goki” means meat. So this is “fire meat!” That’s why we are going to slice it up thin and quickly cook at a higher temperature!
Ingredients for Korean Beef Bulgogi
A delicious Korean BBQ Beef Bulgogi needs only three things: a good cut of beef, a delicious marinade, and heat!!
Boneless Ribeye or Top Sirloin: Tender, marbled cuts that stay juicy and soak up the marinade beautifully.
Soy Sauce: The salty, savory base that gives bulgogi its deep umami flavor.
Brown Sugar: Balances the saltiness with sweetness and helps caramelize the beef as it cooks.
Sesame Oil: Adds rich, nutty aroma and authentic Korean flavor.
Garlic: Brings savory depth and that classic Korean BBQ punch.
Ginger Root: Adds warmth and freshness, balancing the sweet and salty notes.
Mirin: A touch of mild sweetness and acidity that rounds out the marinade.
Korean Red Pepper Flakes: Adds a gentle heat and a layer of smoky, complex flavor. You can also use gochujang.
Vegetable Oil: Neutral oil that helps with high-heat cooking and prevents sticking.
Sesame Seeds: Nutty garnish for texture, crunch, and extra flavor.
Green Onions: Freshness and brightness, balancing the richness of the beef.
Asian Pear: Natural tenderizer and subtle fruity sweetness that makes bulgogi uniquely delicious. It makes it extra authentic, but it’s totally ok to skip it as well.
What Cut of Beef for Bulgogi?
Ribeye has the most flavor and is my go-to choice, but sirloin, tenderloin, or skirt steak work great as well. The most important thing is to choose tender, marbled beef: leaner cuts like brisket or flank steak will turn out too tough so avoid those.
How to Quickly Cut Steak Thin for Authentic Beef Dishes
Cut the beef thinly against the grain to make it easier to chew, and marinate overnight. The marinade will tenderize the beef and it’ll turn out delicious over a charcoal BBQ. You’ll want to wrap in plastic wrap and freeze the meat for 20-30 minutes to get those extra thin slices!
How to Make Korean BBQ Beef Bulgogi
Prep the Beef: Wrap the steak in plastic wrap and place it in the freezer for 30 minutes. Unwrap the steak and slice across the grain in 1/4-inch thick slices.
Make the Marinade: Combine all the ingredients in a small bowl and whisk together.
Marinate the Steak: Add the sliced meat and bulgogi marinade into a gallon size Ziploc bag and let it marinate in the fridge for at least 2 hours (up to overnight).
Cook the Beef: Heat a little vegetable oil in a cast iron skillet over medium-high heat and brown the steak in batches until charred on each side. Remove to a plate. Add additional oil as needed until you’ve browned all the meat.
Combine with the Sauce: Return all the meat back to the pan and add the sauce. Stir together until the sauce thickens.
Serve: Serve the meat and sauce over rice and garnish with sesame seeds and sliced green onion.
How to Serve Bulgogi Beef
We usually eat this beef bulgogi with rice and sauteed vegetables in a rice bowl. It is also great in lettuce wraps! Next on my list to try it is in a Korean style taco! Yum!
Storing and Reheating
Leftovers should be stored in an airtight container in the fridge. It will keep for up to 4 to 5 days. It is best reheated on the stove top in a skillet.
Beef bulgogi also freezes extremely well. I prefer to use our FoodSaver to store leftovers. They will keep for up to 3 months. It can also be stored in a freezer-safe container.
Korean Bulgogi Beef is proof that a few simple ingredients can create something completely unforgettable. It’s quick enough for a busy weeknight but flavorful enough to share with friends and family for a special dinner. However you serve it, this dish will bring everyone together around the table—just the way we like it.
More Beef Recipes to Try:
Watch our Video on How to Make Easy Korean BBQ Beef Bulgogi
1Asian Pear (optional), peeled, cored, and roughly chopped or a bosc pear will work
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Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap on a cutting board and slice across the grain into 1/4-inch thick slices.
1 ½ lbs Boneless Ribeye or Top Sirloin
In a small bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, mirin and pepper flakes.
¼ Cup Soy Sauce, 2 Tablespoons Brown Sugar, 1 ½ Tablespoons Sesame Oil, 3 Cloves Garlic, 1 Tablespoon Ginger Root, ¼ teaspoons Korean Red Pepper Flakes, 1 Tablespoon Mirin
Pour into a blender and then add the pear and blend until smooth.
1 Asian Pear (optional)
Add the steak to a gallon size Ziploc bag, with the soy sauce mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. I like to vacuum seal for a faster marinade, and then cook it it with the sauce.
Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Do not add all meat at once! Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side then remove to a plate.
2 Tablespoons Vegetable Oil
Repeat with remaining 1 tablespoon vegetable oil and steak. Toss all meat back in and add the sauce, cooking until thickened and serve over rice with sesame seeds and green onions!
We saw this recipe a few times on social media and decided to give it a try….
❤️WHY WE LOVE THIS RECIPE
We saw this recipe on social media and decided to give it a try because we love KitKat Bars! When we tried them the first time, I didn’t feel like they tasted anything like them… but after they were in the refrigerator longer and had time to really settle, I did feel like it was similar. Either way we all agreed these were absolutely delicious! The taste is great and I really felt they were even better the next day!
Do You Remember When..
The thought of homemade candy bars takes many people back to a time when life was much simpler, and things like going to the local soda fountain brought such joy. We asked our readers about their experiences as kids, and they shared so many wonderful stories. We continued this on the porch.…read more here
SWAPS
We don’t really recommend any swaps in this recipe, but we do think the longer they are in the refrigerator, the better. Once they have chilled for a bit, you can set them out so they are easier to cut.
⭐TIP
We didn’t slice these as thin as a KitKat, because it really just didn’t work that well, so we cut them a little wider. No matter how you slice them, they are delicious!
OTHER DELICIOUS DESSERTS
Join Us On The Porch..
If The Southern Lady Cooks is where we gather around the kitchen table, Front Porch Life is where the conversation continues. It’s a slower, sweeter place filled with nostalgic stories, comforting recipes, beautiful homes, and the kind of moments that make you want to sit a little longer. We’d love for you to join us on the porch and be part of that community.Membership is on sale now!
These are easy to make and are similar to KitKat Bars but I wouldn’t say they are just like them.. but they are very good!
Prep Time 15 minutesmins
Cook Time 5 minutesmins
5 hourshrs
Total Time 5 hourshrs20 minutesmins
Course candy, Dessert
Cuisine American
1 1/4cupbrown sugar
1/4white granulated sugar
1cupbutter
1teaspoonvanilla extract
1/2cupmilk
1/8teaspoonof salt
1 1/2cupsof semi-sweet chocolate chips
2teaspoonsof shortening
2cupsof Graham Cracker Crumbshoney not cinnamon
90Club Crackersrectangular butter crackers
In a 9X13 pan, place 30 crackers in the bottom in a single layer.
In a saucepan on the stove, combine butter, brown sugar and white sugar on stirring often on medium heat until it comes to a simmer, add in milk, vanilla and salt and stir until well combined. Next remove from heat and stir in graham cracker crumbs.
Pour half of the sugar mixture over the crackers, next layer with 30 more crackers and pour remaining mixture and top with remaining crackers.
Melt chocolate chips with shortening in the microwave, 30 seconds at at time, stirring each time, until pourable. Pour over the crackers and try to spread so the chocolate is even.
Refrigerate for 4-5 hours or even overnight.
Cut and enjoy.
One box of club crackers (13.7 ounce) had enough to make this recipe.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
This Sun Dried Tomato Pasta is a quick weeknight dinner that’s ready in about 20 minutes. Penne is tossed in a garlicky Parmesan cream sauce with oil-packed sun-dried tomatoes for a cozy, savory bite.
Flavor: A creamy, garlicky sauce with tangy sun-dried tomatoes, savory Parmesan, and homemade herby goodness.
Skill Level: This beginner-friendly recipe is super quick, easy to make, and very forgiving.
Serving Suggestions: Serve with cooked chicken, salmon, or Italian sausage, and a side of garlic bread and a Caesar salad.
Ingredients and Easy Swaps
Penne or Other Medium Pasta: Ridged shapes hold creamy sauce well. Swap the pasta for rotini, rigatoni, shells, or farfalle, or another favorite pasta shape.
Sun-Dried Tomatoes: Choose a jar of tomatoes in oil, not dry-packed, and chop them into small pieces so the flavor spreads evenly.
Sun-Dried Tomato Oil: This is the main flavor builder for creamy sun-dried tomato pasta, so use 3 tablespoons for the base, then add more if needed.
Half-and-Half: Half-and-half stays a bit lighter, or swap in some heavy cream if you want a richer sauce.
Parmesan: Finely grated melts more smoothly, as thick shreds can clump. Replace with Asiago or a Romano and Mozzarella blend.
How to Make Sun Dried Tomato Pasta
Cook pasta al dente, reserving some pasta water.
Cook garlic and herbs in the sun-dried tomato oil, and add chopped tomatoes.
Stir in the half-and-half mixture, toss with drained pasta and Parmesan.
Stir in pasta water to smooth out the sauce as needed.
Whisk the cornstarch into cold half-and-half first, so your sauce won’t get lumpy.
Keep the heat on medium and be careful not to let the garlic scorch to keep it sweet and fragrant.
Chop your sun-dried tomatoes small and even so every bite is balanced.
Stir in the Parmesan once the sauce is hot but not boiling, so it melts nicely.
Taste after adding cheese and tomatoes, and then add salt as needed.
Storage and Leftovers
Cool and store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat or in the microwave at 50–70% power, stirring often and adding a splash of milk, half-and-half, or water to loosen.
Freezing is not recommended
Creamy Pasta Night Lineup
Did you make this Sun-Dried Tomato Pasta? Leave a comment and rating below.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
In a large pot, cook pasta according to package directions, reserving 1 cup of pasta water. Drain well, but do not rinse.
Drain the sun-dried tomatoes, reserving the oil. Chop the tomatoes and set aside.
Add 3 tablespoons of the reserved sun-dried tomato oil to a large skillet over medium heat.
Add garlic, basil, oregano, and red pepper flakes. Cook for 1 minute or until the garlic is fragrant. Stir in the sun-dried tomatoes and cook for 2 minutes more.
Whisk the half-and-half and cornstarch in a small bowl and add to the skillet. Continue whisking until bubbly and it begins to thicken. Let simmer until thickened.
Stir in the pasta, cheese, and salt, then simmer for 2 more minutes. Slowly add the reserved pasta water, a little at a time, until the sauce reaches your preferred consistency. Garnish and serve.
This pasta is lightly salted as the salt in sun dried tomatoes can vary by brand. Taste and season with additional salt if needed before serving.
Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)
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You guys, Starbucks sells the Strawberry Açaí concentrate in stores! Which means we can make the famous Starbuck’s Pink Drink at home! And let me tell you, it’s spot on! With just three ingredients, it’s ridiculously easy to make year-round, and so good!
Why This Pink Drink Recipe Is The One
Only 3 ingredients! You only need three ingredients, and you can have your own pink drink without ever leaving your house!
Saves Money! One bottle makes about 4 grande-sized drinks, so you get the treat without the daily Starbucks tax.
Copycat Starbucks Pink Drink Ingredients
Stawberry Acai Concentrate: Starbucks now sells its actual product in stores! I found mine at Target or Kroger.
Coconut Milk: This is not canned coconut milk. They use unsweetened coconut milk found in the refrigerator section of your grocery store. I sometimes use unsweetened vanilla coconut milk.
Strawberries: Yes, use freeze-dried! This is exactly what Starbucks uses.
Starbucks Pink Drink Recipe
The minute I found out they sell the Strawberry Açaí Concentrate in stores now, it was over for me. If you’re as obsessed as I am, run, don’t walk, this tastes just like the real deal. My kids thought I had bought actual Starbucks’ drinks! You also need to make their lemon loaf, medicine ball, and egg bites!
Combine: In a large glass, pour 1 cup of Starbucks Strawberry Acai Concentrate, then add ¾ cup unsweetened coconut milk.
Stir & Serve: Stir to combine, and then add ice and ¼ cup freeze-dried strawberries. Enjoy immediately!
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Sheet Pan Gnocchi is one of those dinners that feels almost too easy for how good it turns out. This gnocchi and sausage sheet pan meal is crispy on the outside, tender on the inside, and loaded with savory sausage, garlicky goodness, and bright lemony flavor.
Everything roasts together in one pan, making it an easy, weeknight-friendly dinner that feels a little special without a lot of work.
I could happily eat this sheet pan meal on repeat. Like, twice a week on repeat. Unfortunately, the rest of the family eventually starts to notice and suggest we “switch it up.” So now I make it just often enough to keep everyone happy, while secretly wishing I could put it on the menu way more than that.
Ingredients You’ll Need
This easy meal fits perfectly on a single sheet pan, making both prep and cleanup a breeze. Just lay down a sheet of parchment paper, gather your ingredients, and you’re ready to get cooking.
Garlic: finely minced for bold, savory flavor.
Potato Gnocchi: pillowy pasta that crisps beautifully in the oven.
NOTE: Gnocchi is available at most grocery stores. Shelf-stable gnocchi can be found in the pasta aisle, or sometimes kept in the fridge in the deli section.
Extra-Virgin Olive Oil: helps everything roast and adds richness.
Kosher Salt: seasons the dish evenly.
Black Pepper: adds mild heat.
Lemons: zest and juice bring bright, fresh flavor.
Italian Sausage: adds hearty, savory depth, mild or spicy, both work.
Broccolette: tender greens with slight bitterness for balance.
Parmesan cheese: salty, nutty finish. Feel free to omit to keep dairy-free.
Aleppo Pepper or Red Pepper Flakes: gentle heat to finish.
Variations
This recipe is an easy, flexible dinner that’s simple to customize. Add extra protein like sliced grilled chicken or steak, or mix in feta for an extra cheesy finish.
Fresh herbs such as fresh thyme or fresh basil add brightness, while shallots or spinach bring extra depth and color.
You can also swap in vegetables like brussel sprouts, chopped bell peppers, cherry tomatoes, or red onion. And you can even use cauliflower gnocchi for a low-carb option.
How to Make Sheet Pan Gnocchi
This sheet pan dinner comes together in just minutes and has everything you need in one pan. With tender vegetables, chewy gnocchi, and hearty sausage, it’s a simple, satisfying way to get dinner on the table fast.
Preheat: Place the oven rack in the lower third and preheat to 400°F.
Season: Toss gnocchi, garlic, olive oil, salt, and pepper on a large baking sheet, leaving a little open space.
Zest: Zest both lemons over the gnocchi and set the lemons aside.
Sausage: Pinch sausage into bite-sized pieces and place on the baking sheet.
Roast: Bake for 30–35 minutes, tossing halfway through, until gnocchi and sausage are golden and crisp.
Broccolette: Toss broccolette into the pan, adding a drizzle of olive oil if needed.
Roast: Return to the oven and bake 8–10 minutes more until tender.
Finish: Squeeze lemon juice over the top, sprinkle with Parmesan and Aleppo pepper, toss, and serve.
Everything cooks together, the flavors build naturally in the oven, and the cleanup is refreshingly minimal. Simple, satisfying, and endlessly adaptable, this is the kind of meal that quietly earns a permanent spot in your dinner rotation.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the gnocchi in a skillet over medium heat with a small drizzle of olive oil until heated through and slightly crisp again. You can also reheat it in the oven at 350°F until warmed through. The microwave works in a pinch, but reheating on the stovetop or in the oven will give you the best texture.
Some recipes are just solid keepers, and this sheet pan gnocchi is one of those. You’ll make it once and then start mentally filing away for busy nights, last-minute plans, or when you want something comforting without putting in much effort.
Other Sheet Pan Recipes Your Family Will Love
Watch How This Sheet Pan Gnocchi Is Made
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Place the oven rack in bottom third of oven and preheat to 400℉.
Toss minced garlic cloves, gnocchi, olive oil, kosher salt and pepper on a cookie sheet to combine. Create a little open space on one side.
6 Cloves Garlic, 1 Package Potato Gnocchi, ¼ Cup Extra-Virgin Olive Oil, 1 teaspoon Kosher Salt, ½ teaspoon Black Pepper
Finely grate zest of 2 lemons over gnocchi and set aside lemons for serving.
2 Lemons
Pinch off 1″ pieces of the Italian sausage and add to the baking sheet. Place in the oven. Bake, tossing halfway through to evenly coat everything in oil again, until sausage and gnocchi are browned and crisp, about 30-35 minutes.
12 oz Italian Sausage
Add the broccolette to the baking sheet and toss with tongs, drizzling a touch more oil if needed. Bake until broccoli is tender, 8-10 minutes more.
1 Bunch Broccolette
Remove gnocchi mixture from oven and squeeze a little lemon juice and parmesan and pepper over the top, toss and enjoy.
This dhaba style shalgam ki sabji is a robust Punjabi turnip curry made with browned onions, tomatoes and everyday Indian spices. The gravy has a medium consistency, neither thick nor thin, and is moderately spiced to let the natural flavor of turnip come through. Known in India as shalgam ki sabji, or simply turnip curry, it pairs best with roti, paratha or naan. Slow cooking and well-browned onions give it a typical North Indian dhaba style taste.
About This Turnip Curry Recipe
This dhaba style shalgam ki sabji is a bold Punjabi turnip curry built on proper sautéing of the masala (bhunao) and deep golden onions.
The onions are cooked patiently until rich and caramelized, which gives body and natural sweetness to the gravy. Mustard oil adds that typical North Indian edge you taste in roadside dhaba food.
The masala is cooked well until oil separates clearly. That step is important and makes a big difference in flavor. Tomatoes bring mild tanginess, while everyday spices create balance without making the curry overly hot or pungent.
This is a moderately spiced turnip recipe. It is flavorful and robust, but not heavy or greasy. The gravy is medium consistency and coats the turnip pieces nicely.
Shalgam, or turnip, has a gentle sweetness with a slight sharp note when raw. Once cooked slowly in the masala, it turns soft, absorbs spices beautifully and develops a mellow, earthy flavor. The natural taste of turnip is the highlight here, not just the gravy.
Fresh, firm turnips give the best result in this Punjabi curry. Older turnips may taste stronger and take longer to cook. Cutting them into medium cubes helps them cook evenly and hold shape in the gravy.
This shalgam ki sabji tastes best with roti, paratha or naan. It is simple home-style food with a strong dhaba character and very satisfying flavor.
1. Peel 500 grams shalgam (turnip). Trim the top and root end. Rinse well.
Cut into medium-sized cubes or chunks (not too big, not too small) so they cook evenly and still hold shape in the gravy.
After chopping, you will get about 3 to 3½ cups of chopped turnips. Keep the chopped turnips in a bowl.
Tip: While chopping the turnips, taste a tiny raw piece. If it tastes very sharp, pungent or slightly bitter, the turnip may be older and stronger in flavor. In that case, soak the chopped pieces in lightly salted water for 15 to 20 minutes. Drain well and then use in the recipe.
Fresh, tender turnips usually taste mildly sweet and less sharp.
2. Finely chop 3 medium onions (about 1½ cups) and 2 medium tomatoes (about 1 cup). Slit 2 green chillies.
Crush 2 teaspoons kasuri methi (dried fenugreek leaves) between your palms and keep aside. Measure the spice powders and Ginger Garlic Paste. Keep them ready before you begin cooking.
Keep 2 cups water ready to add while cooking.
Make Onion Tomato Masala Base
3. Heat 4 tablespoons mustard oil in a heavy kadai until it just begins to smoke lightly. Reduce the heat.
Add 1½ cups finely chopped onions.
4. Mix and begin to sauté on medium-low to medium heat.
5. Sauté until golden and browned. This step builds the signature dhaba flavor.
6. Add 2 teaspoons ginger-garlic paste and 2 slit green chillies.
7. Sauté briefly for a few seconds until the aroma of the ginger and garlic dissipates.
8. Lower the heat or you can switch if off. Add the following ground spices:
½ teaspoon turmeric powder
1 teaspoon kashmiri red chilli powder or deghi mirch
2 teaspoons coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala
9. Mix the ground spices evenly.
10. Immediately add 1 cup chopped tomatoes.
11. Sauté and cook the masala until the tomatoes soften completely and oil separates from the sides. The mixture should look thick and glossy.
12. Add 3 to 3½ cups diced turnips.
13. Mix well so that the masala coats all pieces. Add salt according to taste.
14. Add 2 cups water. Mix well.
15. Cover and cook on medium-low or medium heat for about 25 to 30 minutes, stirring occasionally.
Note: The cooking time will vary depending on the size, quality and age of the turnips. Tender, fresh turnips cook faster. Older or firmer ones may take longer. Cook until they are soft but still hold their shape.
Tip: Add more water if needed while cooking. You can also adjust the total amount of water as per your preference. I have kept the gravy medium consistency. You can make it slightly thicker or a bit thinner if you like.
Once done, taste the gravy and adjust salt or spices as required.
16. The turnips should be soft but not mushy.
To check doneness, insert a knife or fork into a piece of turnip. It should slide in easily without resistance. The pieces should be fork-tender, yet still hold their shape and not break apart in the gravy.
If you like, you can lightly mash a few turnip pieces with the back of a spoon to slightly thicken the gravy. This step is optional and not necessary.
17. Once the turnips are fork tender and softened, add 2 teaspoons crushed kasuri methi (dried fenugreek leaves) and 3 tablespoons chopped coriander leaves.
18. Rest the dhaba style turnip curry for a few minutes before serving.
Serving Suggestions & Storage
Serve this Punjabi shalgam ki sabji hot or warm with roti, tandoori roti, paratha or naan. It also goes well with plain basmati rice.
A side of sliced onions and lemon wedges works nicely.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. Add a little water if the gravy thickens.
Freezing is not ideal as the texture of turnips may change.
Dassana’s Recipe Tips
For authentic dhaba flavor: Brown the onions patiently until deep golden. This step builds sweetness and body in the gravy. Lightly sautéed onions will not give the same depth and flavor.
Oil separation check: Cook the tomato masala until you clearly see oil separating at the edges. This ensures the spices are properly cooked and removes any raw taste. Undercooked masala can make the turnip curry taste flat.
Turnip quality matters: Choose firm, heavy turnips with smooth skin and no soft spots. Older or spongy turnips may taste more bitter. Soaking chopped turnips in salted water helps reduce sharpness.
Cut size control: Do not chop the shalgam too small. Medium pieces hold shape better and cook evenly. Smaller cubes may break down in the gravy.
Spice balance: This shalgam ki sabji is moderately spiced. Adjust red chilli powder and green chillies to suit your taste. For a milder turnip recipe, reduce the green chillies and the red chilli powder.
Water adjustment: Add water gradually to control gravy thickness. The final curry should be medium consistency, not watery and not too dry or thick. Resting time also thickens the gravy slightly.
Your Questions Answered
1. Can I skip mustard oil in this turnip curry?
Yes, but mustard oil adds the authentic Punjabi flavor. Neutral oil will make it milder.
2. Why is my shalgam ki sabji bitter?
The turnips may be old or strong in flavor. Soaking them in salted water can reduce some bitterness. Also, cooking them well in the onion-tomato masala and allowing the spices to blend properly helps balance the taste.
3. Can I add potatoes or peas to this turnip recipe?
Yes, potatoes or green peas pair well with turnips. Add them along with the turnips and adjust the water as needed.
4. Is this curry very spicy?
No, it is moderately spiced. You can easily adjust the heat levels.
5. How do I know the turnips are cooked?
They should be fork tender. A fork or knife should slide in easily, but the pieces should still hold their shape and not crumble.
Preparation
Peel the turnips, trim the ends and rinse well. Cut into medium-sized cubes, not too small and not too large, so they cook evenly and hold shape.Note: If turnips taste sharp or bitter, soak in salted water for 15 to 20 minutes. Drain well before cooking.
Finely chop the onions and tomatoes. Slit the green chillies.
Crush kasuri methi between your palms and keep ready. Measure all the spice powders and the ginger garlic paste. Keep them nearby for easy cooking.
Making Turnip Curry (Shalgam ki Sabji)
Heat mustard oil in a heavy kadai or a pan until it just begins to smoke lightly. Reduce the heat.
Add finely chopped onions and sauté on medium-low to medium heat, until deep golden brown. Stir regularly and cook patiently as this step builds the base flavor.
Add ginger-garlic paste and slit green chillies. Sauté briefly until the raw aroma of ginger and garlic disappears.
Lower the heat or switch off the heat and add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder. Mix quickly so that the spices do not burn.
Immediately add chopped tomatoes and cook on medium heat until they soften completely and the oil starts separating from the masala. The mixture should look thick and glossy.
Add the diced turnips and salt. Mix well so the masala coats the turnip pieces evenly.
Add water and mix well. Cover and cook on medium-low to medium heat, stirring occasionally, until the turnips are tender but still hold their shape.
Add crushed kasuri methi and chopped coriander leaves. Mix well. Switch off the heat and let the turnip curry rest for a few minutes before serving.
You can opt to garnish with chopped coriander leaves while serving. Serve shalgam ki sabji hot or warm with roti, naan, paratha or steamed rice.
Brown the onions deeply for proper body and sweetness in the gravy.
Cook the tomato masala until oil separates to avoid any raw taste.
Cut turnips into medium pieces so they cook evenly without becoming mushy.
Add more or less water as needed to get the gravy consistency you prefer.
Let the sabji rest for a few minutes before serving for better flavor.
