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  • Garlicky Lobster Fettuccine Alfredo – Simply Scratch

    This Garlicky Lobster Fettuccine Alfredo is delicious and so simple to prepare. Lumps of steamed lobster tail is tossed with tender fettuccine noodles in a garlic infused, white wine and parmesan cream sauce. Serves 6 (or more) depending.

    You know it’s true love when you both can enjoy a garlicky dish on Valentine’s Day.

    And this garlicky lobster fettuccine alfredo is the perfect romantic dish for such an occasion. Normally Pat and I don’t really celebrate Valentines Day – we’ve been married nearly 25 years and together for even longer than that, and both agree we do not need gifts. Instead, we focus on food. Obviously.

    Since Pat isn’t a fan of lobster (although he wishes he was) I decide to treat myself to an early Valentine’s Day meal that includes seafood, carbs and cheese. It was absolutely dreamy. Garlicky but not too garlicky. Creamy, cheesy and with the most delectable lumps of tender lobster.

    white bowl of Garlicky Lobster Fettuccine Alfredowhite bowl of Garlicky Lobster Fettuccine Alfredo

    Safe to say I’ll be dreaming of this dish in the weeks to come.

    Fettuccine Alfredo isn’t difficult by any means. However it does move quickly so it’s very important to have everything prepped and pasta water near boiling, lobster cooked and diced before starting on the sauce.

    Garlicky Lobster Fettucine Alfredo ingredientsGarlicky Lobster Fettucine Alfredo ingredients

    To Make This Garlicky Lobster Fettuccine Alfredo You Will Need:

    • unsalted butter – Lends fat for sautéing and adds flavor to the sauce.
    • shallot – Or substitute with finely chopped yellow onion.
    • garlic – Adds distinct punchy flavor.
    • lobster tails – Thaw beforehand if completely frozen.
    • dry white wine – Like sauvignon blanc or (un-oaked) chardonnay, pinot grigio or muscadet (to name a few).
    • fine sea salt – Used for seasoning pasta water.
    • fettuccine noodles (dried) – Or use linguine.
    • heavy cream – Lends rich creaminess and is the base to the sauce.
    • parmesan cheese – Freshly grated will lend nutty flavor, richness and some saltiness.
    • kosher salt – Enhances the flavors in the sauce.
    • freshly ground black pepper – Lends distinct bite and flavor.
    • parsley (fresh) –Adds a pop of color and herbaceous freshness.
    • lemon juice – Lends subtle citrus flavor and helps brighten the sauce.

    butter, shallot and garlic in pan.butter, shallot and garlic in pan.

    Prepare the Lobster and Pasta:

    First, bring a large pot of salted water to boil. It’s a good idea to have this already going, before starting the sauce, as this recipe moves quickly and you will need to drop in the pasta halfway through steaming the lobster.

    Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.

    add lobsters to sauteed garlic and shallot.add lobsters to sauteed garlic and shallot.

    Once shallots are tender, place the lobster tails (roughly 18 ounces total) into the pan.

    pour in dry white wine, cover and steampour in dry white wine, cover and steam

    Pour in 1/3 cup dry white wine. I used chardonnay but Sauvignon Blanc would work just as well. Make sure to use a wine you enjoy to drink.

    Immediately cover and steam the lobster for 6 to 8 minutes.

    steamed lobster tailssteamed lobster tails

    Fully cooked, the shell should be a bright reddish orange and the lobster meat opaque.

    remove lobster tailsremove lobster tails

    Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool slightly.

    Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.

    NOTE: Halfway through the lobster steaming, I drop the pasta into the boiling water. If you’re not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming to give yourself time.

    add remaining butter to pan.add remaining butter to pan.

    Make The Alfredo Sauce:

    Return the pan to the heat and add in the remaining 6 tablespoons of butter.

    pour in heavy creampour in heavy cream

    When the butter has melted pour in 1 cup heavy cream.

    cream, parmesan, kosher salt, black pepper to skilletcream, parmesan, kosher salt, black pepper to skillet

    Now measure and add 1 cup grated fresh parmesan and season with a couple pinches kosher salt and some black or white pepper, to taste. Give it a good stir and remove off of the heat once the cheese has mostly melted.

    add cooked pasta, chopped lobster, parsley and lemon juice.add cooked pasta, chopped lobster, parsley and lemon juice.

    Build The Pasta:

    First, reserve some of the pasta water before draining the fettuccine.

    Immediately add the hot cooked fettuccine noodles to the sauce along with the chopped lobster meat, 2 tablespoons minced parsley and the juice of 1 small lemon, or about 1 to 2 tablespoons (to your preference).

    toss lobster with pasta and cream sauce.toss lobster with pasta and cream sauce.

    The hot pasta will melt the cheese even further. Add splashes of pasta water if needed to thin the sauce.

    skillet with Garlicky Lobster Fettucine Alfredoskillet with Garlicky Lobster Fettucine Alfredo

    Toss well to combine.

    two bowls of Garlicky Lobster Fettuccine Alfredo with bread.two bowls of Garlicky Lobster Fettuccine Alfredo with bread.

    Immediately serve with sprinkled with more parsley and parmesan cheese and along side crusty bread and white wine.

    Garlicky Lobster Fettuccine Alfredo from scratch.Garlicky Lobster Fettuccine Alfredo from scratch.

    Creamy, cheesy and deliciously garlicky! The lumps of lobster are delicate, buttery and delicious in this flavorful parmesan alfredo cream sauce.

    Click Here For More Lobster Recipes!

    Garlicky Lobster Fettuccine Alfredo with crusty bread and wine.Garlicky Lobster Fettuccine Alfredo with crusty bread and wine.

    Enjoy! And if you give this Garlicky Lobster Fettuccine Alfredo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    close up of fork with Garlicky Lobster Fettuccineclose up of fork with Garlicky Lobster Fettuccine

    Yield: 6 servings

    Garlicky Lobster Fettuccine Alfredo

    This Garlicky Lobster Fettuccine Alfredo is delicious and so simple to prepare. Lumps of steamed lobster tail is tossed with tender fettuccine noodles in a garlic infused, white wine and parmesan cream sauce.Serves 6 (or more) depending.

    Prep Time: 25 minutes

    Cook Time: 20 minutes

    Total Time: 45 minutes

    • 1/2 cup unsalted butter, divided
    • 2 tablespoons shallot, minced
    • 6 cloves garlic, finely minced
    • 3 lobster tails, (about 6-ounces each) thawed if frozen
    • 1/3 cup dry white wine, like sauvignon blanc or chardonnay
    • 1 pound fettuccine noodles (dried)
    • 1 cup heavy cream
    • 1 cup freshly grated parmesan cheese, plus more for serving
    • kosher salt, to taste
    • freshly ground black pepper, to taste
    • 2 tablespoons parsley, minced
    • 1 to 2 tablespoons lemon juice, more or less to taste

    FOR SERVING (OPTIONAL):

    • minced fresh parsley
    • freshly grated parmesan cheese
    • 1 loaf crusty bread, sliced

    • Bring a large pot of salted water to boil (I use a palmful of fine sea salt). Start this long before the sauce as this recipe moves quickly and you will need the water boiling in order to drop in the pasta halfway through steaming the lobster.

    • Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.

    • Once tender, add the lobster tails and pour in the white wine. Immediately cover and steam the lobster for 6 to 8 minutes. The shell should be a bright reddish orange and the meat opaque. Halfway through I drop the pasta into the boiling water. If not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming.

    • Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool. Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom of the tail. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.

    • Return the pan to the heat and add in the remaining 6 tablespoons of butter. Once melted pour in the heavy cream, parmesan and season with a couple pinches kosher salt and some black or white pepper. Give it a quick stir to melt the parmesan and remove off of the heat once more.

    • Reserve some pasta water before draining the fettucine and immediately adding the hot cooked fettucine noodles to the sauce along with the lobster meat, parsley and the juice of 1 small lemon.

    • Toss well to combine and immediately serve with crusty bread and top with more parsley and parmesan cheese.

    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.
    Note: The nutritional information provided is for the pasta dish only and does not include any toppings or serving suggestions.

    Serving: 1serving, Calories: 384kcal, Carbohydrates: 5g, Protein: 12g, Fat: 35g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 441mg, Potassium: 179mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 1314IU, Vitamin C: 4mg, Calcium: 214mg, Iron: 0.4mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: Italian

    This recipe was originally posted on February 8th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    Laurie McNamara

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  • The 30-Minute Pork Dinner Everyone’s Talking About

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Garlic Butter Skillet Pork Bites & Green Beans is the kind of quick, flavorful dinner that makes you feel like a weeknight hero. Made with juicy, pan-seared pork bites and vibrant green beans tossed in a lemon garlic butter sauce, this one-skillet recipe is easy to throw together and is ready in under 30 minutes!

    From Canned Veggies to Skillet Magic

    Green beans were a staple in my house growing up, but with five kids and a mom from a farm in Idaho who was taught to save and preserve everything, our green beans were 99% canned by mom. They were tender and so flavorful, but that meant fresh green beans took me a little time to warm up to with all of that crunchy texture!

    The Trick That Changed Everything

    As an adult, I’ve discovered that the secret to really good green beans is in the prep work. Blanching them in hot water until they’re vibrant green, tossing them straight into an ice bath to stop the cooking, and finally sautéing in a cast iron skillet for depth of flavor has been life-altering.

    Can We All Agree Pork Is Better with Crispy Edges?

    We love searing pork bites until the edges are crispy and caramelized. It takes the flavor up a notch – but that’s not even the best part. This healthy 30 minute meal finishes with a lemon garlic butter sauce that has us eating straight from the pan. And those green beans? They’ve never been this exciting.

    What to Serve It With

    This dish is perfect served with Creamy Mashed Potatoes, The Softest Homemade Dinner Rolls, or a crisp, fresh Salad de Maison to round it all out.

    Ingredients for Garlic Butter Skillet Pork Bites & Green Beans

    Simple, pantry-friendly ingredients come together for a flavorful, low-carb dinner that cooks in one cast iron skillet.

    • Pork Chops: Boneless and cut into 1-inch pieces. Loin or bone-in chops work too, just adjust cook time.
    • BBQ Rub: My Homemade BBQ Rub is perfect here. Make a batch to have quick seasoning without extra prep.
    • Olive Oil: For searing the pork. Use avocado oil if you prefer.
    • Butter: Builds the base of the garlic lemon sauce.
    • Garlic: Fresh cloves that are minced adds a sharp, rich flavor.
    • Lemon (Zest + Juice): Brightens and balances the sauce.
    • Chicken Broth: Deglazes the skillet and adds moisture.
    • Green Beans: Blanched and sautéed for tender-crisp texture.
    • Red Pepper Flakes: Optional heat.
    • Fresh Parsley: For a fresh finish.
    Close up of pan-fried pork and green beans plated together, showing texture and browning.

    How to Make Garlic Butter Skillet Pork Bites & Green Beans

    Simple ingredients, simple steps, big flavor – just how weeknight dinners should be.

    1. Season the Pork: Coat chopped boneless pork chops with BBQ rub.
    2. Sear the Pork: Heat oil in a cast iron skillet over medium-high heat. Brown pork in batches, 2-3 minutes per side. Set aside.
    3. Melt the Butter: Lower heat to medium and melt butter in the pan.
    4. Add Garlic: Stir in garlic and cook 30 seconds until fragrant.
    5. Deglaze: Pour in lemon juice, zest, and chicken broth, scraping up bits from the bottom.
    6. Add Green Beans: Toss in blanched green beans and cook 3-4 minutes, stirring often.
    7. Finish the Dish: Return pork to the pan and stir everything to coat in sauce.
    8. Serve: Sprinkle with parsley and red pepper flakes, if using.
      • TIP: Pork is done when it hits 145°F inside, checked with a meat thermometer.
    Overhead close-up of skillet-seared pork and green beans with lemon slices and visible red pepper flakes.

    Storing and Freezing Garlic Butter Skillet Pork Bites & Green Beans

    Got leftovers? You’re set for an easy lunch.

    Store in an airtight container in the fridge for up to 3 days.

    Freeze cooked pork and green beans for up to 2 months. We use our FoodSaver to keep things fresh.

    Reheat in a skillet over medium heat with a splash of broth to keep the pork tender.

    FAQs About Garlicky One‑Pan Pork & Green Beans

    Can I skip blanching the green beans?

    You could, but blanching locks in color and crunch. If you’re pressed for time, you can skip the ice bath and go straight to sautéing – just expect a slightly softer texture.

    Can I use bone-in pork chops instead of boneless?

    Yes! Bone‑in chops are flavorful and help retain moisture. If you’re using them, just add a few minutes to the sear time and monitor internal temp carefully.

    Is lemon juice OK for kids or picky eaters?

    Absolutely. A little lemon brightens the sauce without making it sour. If citrus is a no-go, you can use a small splash of chicken broth alone and still get great flavor.

    Variations and Substitutions

    • Replace chicken broth with vegetable broth or even a splash of white wine.
    • Add a spoonful of Dijon mustard to the butter sauce for extra tang.
    • Toss in mushrooms, zucchini, or cherry tomatoes with the green beans.
    • For a creamy twist, finish with a splash of heavy cream or a little grated Parmesan.
    • No fresh parsley? Use chives, thyme, or skip it altogether.
    Close-up of seared pork chops and green beans on a white plate, highlighting the caramelized crust.

    Ready in just 30 minutes or less this easy, deliciously low carb and healthy pork recipe is the best new addition to our quick and easy recipe index!

    More Pork Recipes to Try:

    Watch How this Skillet Pork Bites Recipe is Made…

    Prevent your screen from going dark

    • In a pie plate, sprinkle pork with seasoning and toss to coat well.

      1 ½ lbs Pork Chops, 1 ½ Tablespoons BBQ Rub

    • Heat 2 teaspoons of oil in a cast iron skillet over medium-high heat until hot.

      2 Tablespoons Olive Oil

    • Brown the pork bites in batches for 2-3 minutes on each side until edges are crispy and browned, drizzling more oil as needed. Remove from the pan and set aside.

    • Reduce heat to medium. Add butter and cook until melted.

      ¼ Cup Butter

    • Add the garlic, cooking until fragrant, about 30 seconds.

      4 Cloves Garlic

    • Scrape up any browned bits from the pan as you pour in the lemon juice and zest and broth.

      ½ Lemon, ¼ Cup Chicken Broth

    • Carefully add the green beans into the pan and toss in the lemon butter sauce to coat well. Cook for 3-4 minutes, turning often.

      1 lb Green Beans

    • Push cooked green beans on the side and return the pork into the pan. Toss the pork bites through the sauce to evenly coat.

    • Add a sprinkle fresh parsley and red chili pepper flakes. Serve immediately!

      1 Dash Red Pepper Flakes, Fresh Parsley

    Carrian Cheney

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  • Pink Sauce Pasta Recipe – Simply Scratch

    Pink Pasta Sauce is a silky and robust tomato cream sauce (which gives this dish its richness and pink-ish tone) that is infused with red wine, crushed San Marzano tomatoes, red pepper flakes, lots of fresh garlic and studded with crispy diced pancetta. Yields 4 to 6 servings depending.

    Pink Pasta Sauce Recipe

    I can’t think of a better pasta for Valentine’s day.

    What is pink sauce? The short answer is that it’s a tomato and cream sauce. The long answer is that it’s a silky, robust sauce that’s studded with crispy pancetta and infused with red pepper flakes, red wine, crushed san marzano tomatoes, garlic and heavy cream. The method of preparation is similar to pasta alla vodka but the ingredients are obviously different. Once pancetta is crispy, shallot and garlic sauté in butter and reserved pancetta fat, tomato paste is then added and caramelized before pouring in a little full-bodied red wine (this also gives the pasta sauce more of a pink-ish tone) and crushed san marzano tomatoes. Heavy cream is added last giving this sauce its creamy, luxurious consistency and lightens the color quite a bit.

    I happened to snag a box of heart shaped rigatoni (Barilla – not sponsored) at the grocery store last week and knew these two would be a match made in heaven.

    Pink Pasta Sauce RecipePink Pasta Sauce Recipe

    Serve this as is with crusty bread and/or next to your favorite protein and a simple salad.

    ingredients for Pink Pasta Sauce Recipeingredients for Pink Pasta Sauce Recipe

    To Make This Pink Pasta Sauce recipe You Will Need:

    • olive oil – Aids in rendering the fat and crisping of the pancetta.
    • pancetta – Adds texture along with rich flavor.
    • butter – For sautéing shallot and garlic. Also, lends delicious flavor.
    • shallot – For delicate and sweet onion flavor.
    • garlic (fresh) – Adds distinct punchy flavor.
    • red pepper flakes – Gives this pasta warm spicy heat.
    • kosher salt – Helps draw out moisture while sautéing and enhances the flavors in the recipe.
    • tomato paste – Lends complex tomato flavor.
    • cabernet sauvignon – Or other full body red wine like Syrah/Shiraz, Malbec, Merlot or Zinfandel.
    • crushed san marzano tomatoes – San Marzano are preffered but any crushed tomatoes will do.
    • basil (fresh) – Adds a pop of green and herbaceous flavor.
    • freshly ground black pepper – This will add some subtle bite and flavor.
    • sea salt – For seasoning pasta water.
    • dried pasta – Any short, tube-like pasta like, mezze rigatoni or penne.
    • heavy cream – Lends richness and creamy texture to the sauce.

    heart shaped pastaheart shaped pasta

    What Type of Pasta Works Best In This Recipe?

    A short tubular past works best. I found these heart shaped pasta (perfect for Valentine’s Day) at the grocery store. Mezze rigatoni would be the best choice in my opinion, however; or penne rigate, shelbow or rigatoni will also work.

    add oil and pancetta to skilletadd oil and pancetta to skillet

    Prepare The Sauce:

    In a 12-inch deep-sided skillet add 1 tablespoon olive oil and 8 ounces diced pancetta.

    crispy pancettacrispy pancetta

    Heat over medium to medium-low heat, stirring often until crispy.

    transfer crispy pancetta to a paper towel lined platetransfer crispy pancetta to a paper towel lined plate

    Use a slotted spoon to remove the crispy pancetta, leaving the fat in the pan, and transfer to a paper towel lined plate.

    add butter, shallot, garlic, red pepper flakes and salt to skilletadd butter, shallot, garlic, red pepper flakes and salt to skillet

    Pour out half of the fat from the pan and discard. To the pan add 3 tablespoons unsalted butter, 1 large diced shallot, 4 large cloves garlic – minced, 1/2 teaspoon red pepper flakes and a pinch of kosher salt.

    sautéed shallots and garlicsautéed shallots and garlic

    Stir and sauté the shallots and garlic until softened, about 6 minutes.

    add in tomato pasteadd in tomato paste

    Next add in 3 tablespoons tomato paste.

    stir and cook 4 mintuesstir and cook 4 mintues

    Stir while cooking for 4 minutes or until the tomato paste deepens in color.

    pour in red winepour in red wine

    Pour in 1/2 cup Cabernet Sauvignon or another full bodied red wine.

    stir and simmer until reducedstir and simmer until reduced

    Stir, bring to a simmer and cook until reduced – about 5 minutes.

    add in tomato sauce, half the pancetta, basil, salt and pepperadd in tomato sauce, half the pancetta, basil, salt and pepper

    Next, pour in 28 ounces crushed san Marzano tomatoes, add in half of the crispy pancetta, 1/2 cup hand-torn fresh basil, 3/4 teaspoon kosher salt and freshly ground black pepper.

    stir and simmer for 15 minutesstir and simmer for 15 minutes

    Stir well to combine and simmer for 15 minutes.

    bring a pot of water to boilbring a pot of water to boil

    Cook The Pasta:

    Meanwhile, bring a pot of water to boil. Once boiling, add a palmful of sea salt and stir well. Add in 12 ounces of dried pasta and cook to al dente or just 2 minutes shy of fully cooked.

    pour in heavy creampour in heavy cream

    Once the sauce has simmered, pour in 1¼ cup heavy cream.

    pink saucepink sauce

    Stir and simmer for another 5 minutes.

    reserve pasta water and drain pastareserve pasta water and drain pasta

    Reserve 1/2 cup of pasta water before draining the pasta.

    add drained pasta and pasta water to sauceadd drained pasta and pasta water to sauce

    Add in the reserved pasta water and the drained cooked pasta.

    toss to combinetoss to combine

    Stir to combine and simmer for 5 minutes more.

    Pink Pasta Sauce RecipePink Pasta Sauce Recipe

    Divide pasta among shallow pasta bowls, and top with some of the remaining crispy pancetta and a sprinkling of parmesan cheese.

    Pink Pasta Sauce RecipePink Pasta Sauce Recipe

    Serve this pink pasta dish with a simple salad and/or as a side dish to filet mignon or crispy parmesan breaded chicken breasts.

    Click Here For More Pasta Recipes!

    Pink Pasta Sauce RecipePink Pasta Sauce Recipe

    Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Pink Pasta Sauce RecipePink Pasta Sauce Recipe

    Yield: 6 servings

    Pink Pasta Sauce Recipe

    Pink Pasta Sauce is a silky and robust tomato cream sauce (which gives this dish its richness and pink-ish tone) that is infused with red wine, crushed San Marzano tomatoes, red pepper flakes, lots of fresh garlic and studded with crispy diced pancetta.Yields 4 to 6 servings depending.

    Prep Time: 10 minutes

    Cook Time: 35 minutes

    Total Time: 45 minutes

    • 1 tablespoon olive oil
    • 8 ounces diced pancetta
    • 3 tablespoons unsalted butter
    • 1 large shallot, diced
    • 4 large garlic cloves, finely diced
    • 1/2 teaspoon red pepper flakes
    • 3 tablespoons tomato paste
    • 28 ounces crushed san Marzano tomatoes
    • 1/2 cup cabernet sauvignon , or other bold wine
    • 2/3 cup torn fresh basil, plus more for serving
    • 1¼ cup heavy cream
    • 1/2 cup reserved pasta water
    • 12 ounces dried pasta
    • 1/4 cup grated fresh parmesan cheese, for serving

    • Add oil to skillet with the pancetta. Cook over medium heat, stirring often, until crispy. Use a slotted spoon to remove the crispy pancetta to a paper towel lined plate. Drain off half of the fat and place the skillet back on the burner. Add butter, shallot, garlic, red pepper flakes and a pinch of salt. Stir and cook until softened.

    • Next, add in the tomato paste. Stir and cook 4 minutes. Pour in wine, stir often while simmering for 5 minutes. Add in the crushed tomatoes, half of the crispy pancetta, torn basil, 3/4 teaspoon kosher salt and lots of freshly ground black pepper. Stir and simmer for 15 minutes, stirring occasionally.

    • Meanwhile, bring a pot of water to a boil. Add in a palmful of sea salt and stir Add in the pasta and cook according to package directions.

    • Once pasta has simmered, pour in heavy cream. Stir and simmer for 5 mintues.

    • Add in the drained, cooked pasta and toss to combine.

    • Divide among bowls and top with reserved pancetta, parmesan cheese and fresh basil leaves.

    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.

    Serving: 1serving, Calories: 696kcal, Carbohydrates: 58g, Protein: 18g, Fat: 43g, Saturated Fat: 21g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 99mg, Sodium: 577mg, Potassium: 756mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1547IU, Vitamin C: 16mg, Calcium: 156mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: Italian

    This post may contain affiliate links.

    Laurie McNamara

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  • Yes, You Can Cook Filet Mignon at Home

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Cooking filet mignon can feel a little intimidating because no one wants to mess up an expensive steak. But here’s the truth: once you know how to cook filet mignon the right way, it’s actually one of the easiest, most forgiving cuts of beef you can make at home.

    No grill required, no fancy chef skills needed, just a simple method that works every single time. Tender, juicy, restaurant-quality filet mignon made right in your own kitchen.

    In college there were only a couple of restaurants and quickly Texas Roadhouse became my favorite. A Dallas filet, loaded baked potato, no sour cream and house salad with ranch. It was my go-to and I’ve never forgotten that Dallas filet!

    Over the years, I have become such a home body though. Is that normal? Once you become “middle-aged”, hitting the town starts to lose it’s appeal? Is that thing? Well, it’s a thing for me, and going out for Valentine’s Day along with every other human just sounds blah! So I’m cooking a fancy (but so easy) dinner at home again this year. Filet mignon it is! All the fancy restaurants can eat their heart out!

    What You Need to Cook Filet Mignon at Home

    You only need a few simple ingredients to add flavor to the filets, a good cast iron skillet and a pair of tongs. It really is that easy! Oh, a meat thermometer is very helpful too if you have one!

    Ingredients You’ll Need

    • Filet Mignon: A tender, buttery cut of beef that cooks quickly and stays incredibly juicy.
      • PRO TIP: Look for evenly sized steaks so they cook at the same rate.
    • Kosher Salt: Enhances the natural flavor of the steak and helps create a beautiful crust.
    • Ground Black Pepper: Adds just enough warmth and bite to balance the richness of the filet without overpowering it.
    • Oil: Used to get a hot, even sear. Choose a neutral oil with a higher smoke point so the steak browns beautifully without burning.
    • Unsalted Butter: Melted into the pan at the end for basting, adding richness and that classic steakhouse flavor.
    • Garlic: Cloves infuse the butter with savory flavor as the steak finishes cooking.
    • Fresh Rosemary: Adds a subtle, woodsy flavor that makes the steak extra delicious.
    • Fresh Thyme: Brings a soft, earthy note that pairs perfectly with beef and butter for a restaurant-quality finish.
    a cast iron skillet with two seared filet mignons and a large spoon in the skillet

    How to Make Juicy Filet Mignon

    1. Prep: Pull the steaks from the fridge to come to room temperature. Season each steak heavily with salt and pepper. Preheat the oven to 475°F.
    2. Sear: Heat a cast iron skillet over high heat for 3-5 minutes, then carefully drizzle with oil. Using tongs, gently place the steaks salted side down and sear for 2-3 minutes.
    3. Flip: Season the other side then flip the steak using the tongs and sear for another 2-3 minutes. Remove the skillet from the heat.
    4. Finish in the Oven: Add the butter, garlic and herbs to the skillet and place the skillet into the oven. Cook for 4-7 minutes.
      • NOTE: Use a meat thermometer in the thickest portion of the filet and pull from the oven when the internal temperature is 5 degrees below your desired doneness (see section below).
    5. Rest: Remove from the oven and tent with foil for 2-5 minutes. This step is crucial for a juicy filet mignon. Don’t skip it!
    6. Baste: Baste with butter and serve.
    a perfectly seared filet mignon in a cast iron skillet with a spoon next to it full of melted butter and herbs

    How to Tell when Filet Mignon is Done

    Everyone has their preferred level of doneness when it comes to steaks, so it’s completely up to you. Here are the internal temperatures for filet mignon:

    • Rare: 125°F (red with red juices)
    • Medium Rare: 130°F (deep pink with reddish juices)
    • Medium: 140°F (light pink with clearer juices)
    • Medium well: 150°F (gentle pink center with clear juices)
    • Well done: 160°F (fully cooked through, no longer pink at all, all grey meat)

    Common Mistakes to Avoid

    One of the biggest mistakes when cooking filet mignon is starting with a cold steak. It needs to be pulled out of the fridge early and brought to room temperature. Cooking a cold steak leads to uneven cooking.

    Filet mignon needs to be both pan seared first and then finished in the oven. A pan seared filet mignon has a delicious crust on the outside, but that isn’t enough to cook it all the way through. Finishing in the oven brings the steaks to a safe internal temperature. This is the best way to cook filet mignon.

    Once a steak is done, it’s so tempting to jump in and devour it, but the resting period is crucial. The juices redistribute while it rests making it even more tender and melt-in-your-mouth.

    the cross-section of a filet mignon with a pink and juicy center

    What to Serve with Filet Mignon

    For me, the perfect meal is filet mignon with some vegetables on the side, a starch and a carb…bread, yes, always bread! Here are a few of my favorites:

    Vegetables: Roasted Broccoli, Grilled Asparagus, or Strawberry Spinach Salad

    Starch: Mashed Potatoes, Roasted Herb Potatoes, or Baked Potatoes

    Bread: Herbed Focaccia, Crusty Artisan Loaf, or Potato Rolls

    Storing and Reheating

    Filet mignon is best eaten fresh, but if you have leftovers, they should be stored in an airtight container in the refrigerator. They will keep for 4-5 days. I actually prefer to slice leftovers so they are easier to reheat.

    When leftovers are cut into slices, then I just give each slice a quicky little sear in a skillet on the stove before serving. If the steak is still whole, I prefer to reheat it in the oven at 250 degrees F for 20-25 minutes. When I’m feeling really ambitious, I’ll reverse sear each side for about a minute to get that yummy crust back.

    two pan seared filet mignons in a cast iron skillet with a large silver spoon sitting next to them full of melted butter and herbs

    If you’ve ever wondered how restaurants get filet mignon so tender and flavorful, now you know! It’s not magic, and it’s definitely not complicated. With the right technique and a little confidence, you can cook filet mignon at home that’s just as impressive as anything you’d order at a restaurant.

    Whether it’s for an anniversary dinner, a Valentine’s dinner, or just because you’re craving a really good steak, this filet mignon steak recipe is one you’ll come back to again and again!

    More Elegant Dinner Ideas…

    Watch How to Make Filet Mignon at Home…

    Prevent your screen from going dark

    • Remove fillet steaks from fridge 30-60 minutes before cooking.

      2 Filet Mignons

    • Season heavily with kosher salt and pepper and let sit.

      Kosher Salt, Ground Black Pepper

    • Heat the oven to 475°F.

    • Using a cast iron pan, place over high heat for 3-5 minutes. Once hot, carefully drizzle in oil. Gently, using tongs, add the meat, salted side down.

      1 Tablespoon Oil

    • Sear the Filet Mignon for 2-3 minutes, seasoning the other side heavily with kosher salt and pepper. Cook another 2-3 minutes until browned with a nice crust. Quickly remove skillet from heat.

    • Add the butter, garlic, and herbs.

      2 Tablespoons Unsalted Butter, 2-3 Cloves Garlic, 2 Sprigs Fresh Rosemary, 2 Sprigs Fresh Thyme

    • Place directly in the oven and cook for 4-7 minutes depending on thickness. Use a meat thermometer in the thickest portion and go under the desired temp by 5 degrees (see note).

    • Remove from oven and tent with foil for 2-5 minutes. Baste with butter and serve.

    Rare: 125°F (red with red juices)
    Medium Rare: 130°F (deep pink with reddish juices)
    Medium: 140°F (light pink with clearer juices)
    Medium well: 150°F (gentle pink center with clear juices)
    Well done: 160°F (fully cooked through, no longer pink at all, all grey meat)

    Serving: 1filet, Calories: 445kcal, Protein: 69g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 2mg, Potassium: 22mg, Fiber: 0.2g, Sugar: 0.04g, Vitamin A: 401IU, Vitamin C: 3mg, Calcium: 13mg, Iron: 8mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • My 4-Ingredient “Melting Potatoes” Are So Delicious, I Want Them Every Night of Winter

    Jan ValdezAssociate Recipe Producer

    I cover recipe content on The Kitchn, write and update recipes and recipe roundups, and test recipes for the team. I have 10 years of experience working in R&D test kitchens, testing products and recipes, and at publishers including Serious Eats and EatingWell.

    Patty Catalano

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  • Slow Cooker Buffalo Chicken Chili – Simply Scratch

    This Slow Cooker Buffalo Chicken Chili is a simple and delicious! Chicken breasts simmer with great northern beans, diced tomatoes and green chiles, buffalo sauce and spices. Before serving, quickly shred the chicken and stir in heavy cream and cream cheese. Serve in bowls and top with your favorite toppings. Yields 6 servings.

    Slow Cooker White Chicken Chili

    It’s cold. And snowy. And did I mention cold??

    When the weather outside is in the negatives, I prefer to stay in doors. Typically you’ll find me under a heated blanket reading a book and sipping a cup of coffee. And if dinner is in the slow cooker, it only adds to the cozy vibes. This slow cooker buffalo chicken recipe was shared with me from a friend who found it on TikTok. She brought it to a get together and I absolutely fell in love with it. I made a few minor changes to it like, adding additional can of beans, reducing the amount of carrots and adding garlic powder. But the method is still the same; chicken cooks with white beans, diced tomatoes and green chiles with spices and broth. Then, right before serving, you shred the chicken, mix in the softened cream cheese and heavy cream. It literally couldn’t be any easier.

    What I love about this recipe, besides how easy and delicious it is, is that you can control how spicy you want it. Like extra heat? Use spicy ranch seasoning (or add 1/2 up to 1 teaspoon of cayenne to your homemade ranch mix) and use “hot” diced tomatoes and green chiles. Want it more tame? Use regular ranch mix and “mild” diced tomatoes and green chiles. Either way it’s incredible.

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    Then serve in bowls, topped with your favorite chili toppings and tortilla chips!

    Ingredients for Slow Cooker White Chicken ChiliIngredients for Slow Cooker White Chicken Chili

    To Make This Slow Cooker Buffalo Chicken Chili You Will Need:

    • boneless skinless chicken breasts – You’ll need about 1¼ pound or about 2 large.
    • yellow onion – Adds a sweet and subtle onion flavor.
    • carrot – Adds color, texture and subtle sweetness.
    • diced tomatoes with green chiles – Use hot or mild depending on what you prefer.
    • great northern beans – For ease, I use canned beans that have been rinsed well and drained.
    • low-sodium chicken broth – Use homemade or store-bought.
    • buffalo sauce – Use homemade or store-bought. If using store-bought, I like Kinder’s Buttery Buffalo (not sponsored).
    • ranch seasoning – Use regular or spicy ranch mix. Or add 3/4 to 1 teaspoon cayenne to homemade ranch mix.
    • chili powder – Adds flavor and can be mild to moderately spicy.
    • cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
    • garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
    • onion powder – Lends additional bold oniony flavor.
    • cream cheese – Gives the chili creamy texture and richness.
    • heavy cream – Also lends richness.

    optional toppings:

    • greek yogurt or sour cream
    • monterey jack cheese
    • avocado
    • green onion
    • tortilla chips

    add chicken breasts to slow cookeradd chicken breasts to slow cooker

    Prep Slow Cooker The Buffalo Chicken Chili:

    Into your slow cooker, add 1¼ pounds of boneless skinless chicken breasts.

    add in onions, carrots and roteladd in onions, carrots and rotel

    Then add in 1 medium diced yellow onion, 3/4 cup diced carrot and 1 (15 ounce) can of diced of hot or mild diced tomatoes with green chiles (aka Rotel).

    add beans and brothadd beans and broth

    Next, add 2 (15 ounce) cans of great northern beans that have been rinsed well and drained. Then pour in 2 cups low-sodium chicken broth.

    pour in buffalo saucepour in buffalo sauce

    Pour in 3/4 cup of buffalo sauce. Use homemade or if using store-bought, Kinder’s buttery buffalo was recommended to me and it’s delicious.

    add spices and ranch seasoningadd spices and ranch seasoning

    Next, season with 2 tablespoons ranch seasoning (1 packet if using store-bought), 1 tablespoon chili powder and 1 teaspoon each of ground cumin, garlic powder and onion powder.

    stir to combinestir to combine

    Stir well to combine.

    cover and slow cookcover and slow cook

    Slow Cook The Chili:

    Cover and slow cook on low for 6 to 8 hours or high for 4 to 5 hours.

    add in block in cream cheeseadd in block in cream cheese

    Finish The Chili:

    With 1 hour left on the slow cooker, remove 1 (8 ounce) package of cream cheese from your fridge and let soften at room temperature. After 30 minutes, add the cream cheese to the slow cooker, cover and let it get really soft for 30 minutes.

    remove and shred chickenremove and shred chicken

    After the cream cheese has been in the slow cooker for 30 minutes, remove the chicken breasts to a bowl or cutting board and shred using two forks. Set off to the side for a moment.

    pour in heavy creampour in heavy cream

    To the slow cooker, pour 1/2 cup of heavy cream. Using a spatula, stir everything until its thoroughly combined.

    add chicken back inadd chicken back in

    Add the shredded chicken back in.

    stir to combinestir to combine

    And stir once more to incorporate and heat through.

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    Serve The Buffalo Chicken Chili:

    Ladle chili into bowl and top with any and all desired toppings.

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    We like ours with plain greek yogurt (or sour cream), shredded monterey jack cheese, sliced avocado and green onions and a few shakes of your favorite hot sauce. Also, I feel like I should note that I rarely use a spoon for this chili, any chili really, and use tortilla chips instead.

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    How To Store Homemade Chili:

    Transfer the chili to bowl or bowls that has an air-tight lid. Allow the chili completely cool uncovered. The chili doesn’t have to be completely cold, just not hot or extremely warm as it can negatively affect the food surrounding it in the fridge.

    How Long Can Chili Last In the Fridge?

    If stored properly Chili will last for 4 to 5 days in the fridge.

    Can you Freeze Buffalo Chicken Chili?

    Yes! However, please note that the texture may change due to heavy cream and cream cheese being in the recipe. The cream and cream cheese can sometimes separate, become grainy, or lose its smooth, creamy consistency upon thawing.

    How long does Chili last in the freezer?

    Store chili in the freezer for up to 3 months. (see below)

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    How To Freeze Chili And Reheat Later:

    • COOL:  It’s always best to make sure the chili is has cooled before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
    • PORTION: Once cooled, divide chili into portions, leaving room for expansion. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
    • FLATTEN: After you’ve portioned out the chili, lay flat on a rimmed baking sheet and freeze for a few hours. Like how I did it in this post.
    • STORE: Now you can stack the flat frozen chili portions vertically or horizontally saving so much freezer space.
    • REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. When reheating chili with cream or cream cheese, reheat heat slowly to avoid separation and texture changes. You can also make the chili ahead of time, leaving out the cream and cream cheese, and then adding it in after reheating.
    For More Chili Recipes Click Here!

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    Enjoy! And if you give this Slow Cooker Buffalo Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Slow Cooker White Chicken ChiliSlow Cooker White Chicken Chili

    Yield: 6 servings

    Slow Cooker Buffalo Chicken Chili

    This Slow Cooker Buffalo Chicken Chili is a simple and delicious! Chicken breasts simmer with great northern beans, diced tomatoes and green chiles, buffalo sauce and spices. Before serving, quickly shred the chicken and stir in heavy cream and cream cheese. Serve in bowls and top with your favorite toppings.

    Prep Time: 15 minutes

    Cook Time: 8 hours

    Total Time: 8 hours 15 minutes

    • 1¼ pounds boneless skinless chicken breasts, about 2 large
    • 1 medium yellow onion, diced
    • 3/4 cup finely chopped carrots
    • 15 ounces (canned) diced tomatoes with green chiles (like Rotel), hot or mild
    • 2 cups low-sodium chicken broth
    • 3/4 cup buffalo sauce
    • 30 ounces great northern beans, rinsed and drained (or 2 cans)
    • 2 tablespoons dry ranch seasoning, homemade or store-bought (regular or spicy)
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 8 ounces cream cheese, softened
    • 1/2 cup heavy cream

    FOR SERVING (OPTIONA)L:

    • shredded monterey jack cheese, or pepper jack cheese
    • sliced green onions
    • avocado
    • sour cream or plain nonfat greek yogurt
    • chopped cilantro
    • corn tortilla chips, or fritos

    • Into your slow cooker, add whole chicken breasts, yellow onion, carrot and (hot or mild) diced tomatoes with green chiles, great northern beans. Pour in chicken broth and buffalo sauce. Season with dry ranch seasoning, chili powder, cumin, garlic powder and onion powder. Stir well to combine.

    • Cover and slow cook on low for 6 to 8 hours or high for 4 to 5 hours.

    • With 1 hour left on the slow cooker, remove the cream cheese from your fridge and let soften at room temperature. After 30 minutes, add the cream cheese to the slow cooker, cover and let it get really soft for 30 minutes.

    • After the cream cheese has been in the slow cooker for 30 minutes, remove the chicken breasts to a bowl or cutting board and shred using two forks. Set off to the side. To the slow cooker, pour in the heavy cream. Using a spatula, stir everything until it’s thoroughly combined. Add the shredded chicken bak in, stir once more to incorporate and heat through.

    • Ladle chili into bowl and top with any and all desired toppings.

    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.

    Serving: 1generous cup, Calories: 535kcal, Carbohydrates: 44g, Protein: 38g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 121mg, Sodium: 1597mg, Potassium: 1293mg, Fiber: 12g, Sugar: 5g, Vitamin A: 3985IU, Vitamin C: 12mg, Calcium: 195mg, Iron: 5mg

    Author: Laurie McNamara

    Course: Mains & Entrees, Soups, Stews & Chilis

    Cuisine: American

    This recipe was adapted from McKenna Barry from TikTok.

    This post may contain affiliate links.

    Laurie McNamara

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  • When Dinner Needs to Be Fast, I Make This Teriyaki Chicken

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    This easy teriyaki chicken recipe is one of those recipes I keep in my back pocket for busy nights when I want something comforting but don’t want to think too hard about dinner. It’s sweet, savory, glossy, and comes together quickly with simple pantry ingredients. No store-bought sauce here!

    If takeout teriyaki is your usual go-to, this homemade version is going to surprise you. It’s faster than delivery, easy to customize, and one of those meals everyone at the table is happy to see.

    The Best Teriyaki Chicken Recipe

    Cade loves sushi. Like, loves it. I think it is horrid. Wait, I know, you all love it too, but I just can’t jump on that bandwagon. I kind of want to, but at this point I’m just trying to find ways to survive. For example, I adore Cade and because he loves sushi I love going out with him for it.

    The only stinky part is that then I sit there with nothing to eat, so I generally try to get a teriyaki chicken bowl or something similar. I loved an easy teriyaki chicken bowl growing up and remember how I told you about our teriyaki chicken quesadillas? Yeah, pretty much delicious. So why have I never posted such an easy and delicious recipe?!

    I think the real secret to teriyaki chicken, other than a good sauce, is actually the meat you use. Everyone goes for breast meat, which is awesome and leaner, but it’s all about them thighs! Chicken thighs are more moist and work so well with the teriyaki sauce.

    In fact, maybe I should ask if they could make a teriyaki chicken sushi roll!!! GENIUS! Oh, wait, except I don’t love the seaweed. Dagnabit! See! I’ve tried to like the stuff. Any recommendations on what kind I should try that would be better for me to ease into? And in the meantime, bust out our easy teriyaki chicken bowl for the fam!

    a plate of white rice topped with slices of teriyaki chicken

    Teriyaki Chicken Ingredients 

    The best part of this teriyaki chicken recipe is, without a doubt, the homemade chicken teriyaki sauce. Here’s everything you’ll need:

    • Water: Thins the sauce to the right consistency and helps balance the salty-sweet flavors so the teriyaki doesn’t become too intense.
    • Soy Sauce: Provides the savory, salty backbone of the sauce and delivers classic umami flavor essential to teriyaki.
    • Garlic: Adds aromatic depth and savory warmth, giving the sauce that rich, homemade flavor.
    • Brown Sugar: Contributes sweetness while also helping the sauce caramelize slightly as it cooks, creating a glossy finish.
    • Honey: Adds a smoother, more rounded sweetness and helps the sauce cling beautifully to the chicken.
    • Ground Ginger: Brings gentle warmth and subtle spice that balances the sweetness and enhances the overall depth of flavor.
    • Cornstarch: Thickens the sauce as it cooks, creating that signature glossy, restaurant-style teriyaki coating.
    • Chicken Thighs: Stay tender and juicy during cooking and absorb the sauce well, making them ideal for a flavorful teriyaki dish.
    • Salt and Pepper: Enhance and balance the overall flavor of the chicken without overpowering the sauce.
    • Sesame Seeds and Green Onions: Add texture, freshness, and a finishing touch — the sesame seeds bring a light nutty crunch, while green onions add brightness and color.
    all the ingredients for teriyaki chicken including raw chicken thighs, brown sugar, soy sauce, minced garlic, cornstarch, etc.all the ingredients for teriyaki chicken including raw chicken thighs, brown sugar, soy sauce, minced garlic, cornstarch, etc.

    How to Make Teriyaki Chicken

    This truly is such a simple teriyaki chicken recipe. All you have to do is whisk together the chicken teriyaki sauce, grill the chicken, and serve! Here are the step-by-step instructions:

    1. Make the Sauce: Add all the sauce ingredients to a saucepan and stir. Bring to a boil.
    2. Thicken the Sauce: Whisk the water and cornstarch together then slowly whisk into the sauce cooking at a soft boil for 1-3 minutes or until thick. Set aside.
    3. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Season the chicken on both sides with salt and pepper. Place on the grill and cook for 3-4 minutes on each side.
      • NOTE: The safe internal temperature for chicken thighs is 165°F. Use a meat thermometer to make sure it is done.
    4. Rest: Remove the chicken from the grill and let it rest for 2 minutes then cut into slices.
    5. Serve: Put the chicken on a bed of rice and serve over rice with the teriyaki sauce drizzled over the top. Garnish with sesame seeds and green onions.
    a saucepan of homemade teriyaki sauce sitting on a cooling pada saucepan of homemade teriyaki sauce sitting on a cooling pad

    FAQs

    Is Teriyaki Sauce Gluten-Free?

    The most common source of gluten in teriyaki sauce is the soy sauce. Most soy sauces, unless labeled gluten-free, contain wheat as well as soybeans, salt and water.

    What Can You Substitute for Rice in Teriyaki Chicken?

    If you want to make your dish healthier, you can serve this easy teriyaki chicken with brown rice, quinoa, cauliflower rice, or in a lettuce wrap.

    Can I Make Teriyaki Chicken in a Slow Cooker?

    Yes, you can! Make the sauce the same as the directions state, then place the chicken in the slow cooker, salt and pepper it, and then pour the sauce over it. Cook on low for 3-4 hours, or high for 2.

    What to Serve with Teriyaki Chicken

    Nine times out of ten, we serve teriyaki chicken with rice. It’s timeless, classic and so delicious! It also goes great with noodles or even just steamed veggies in a teriyaki chicken bowl with veggies.

    Some other good ideas are sautéed garlic snap peas, roasted broccoli or Asian cucumber salad.

    a plate of juicy teriyaki chicken thighs sliced on top of rice and sprinkled with sesame seeds and green onions with chopsticks sitting on the side of the platea plate of juicy teriyaki chicken thighs sliced on top of rice and sprinkled with sesame seeds and green onions with chopsticks sitting on the side of the plate

    Tips for Making the Best Teriyaki Chicken

    Carrian CheneyCarrian Cheney
    • If desired, you could use chicken breasts instead of chicken thighs. However, we prefer using chicken thighs in this teriyaki chicken recipe as they result in a richer, juicier dish.
    • You can cook the chicken outdoors on a grill or indoors on a grill pan. And if you don’t have either, simply cook the chicken in an oiled skillet.
    • We like to garnish this no fuss teriyaki chicken with sesame seeds and sliced green onions, but both are optional.
    • For a fun twist, add some pineapple chunks to the teriyaki sauce. I love the texture and sweetness it adds!

    Storing, Freezing and Reheating

    Leftovers should be stored in the refrigerator and will keep for 4-5 days. I prefer to store the chicken with the sauce but you can store them separately if you want.

    This also freezes extremely well. I like to use our food saver to freeze the chicken and teriyaki sauce together. They will keep in the freezer for up to 3 months.

    To reheat, let the frozen chicken thaw completely and then reheat it on the stovetop in a skillet.

    a plate of rice topped with slices of juicy strips of chicken thigh coated in teriyaki saucea plate of rice topped with slices of juicy strips of chicken thigh coated in teriyaki sauce

    Stop buying your teriyaki sauce at the grocery store! It is so simple to make at home with this teriyaki chicken recipe. It is the best of the best!

    This easy teriyaki chicken is proof that weeknight dinners don’t have to be complicated to be delicious. With tender chicken, a simple homemade sauce, and endless ways to serve it, this is a recipe you’ll make again and again.

    slices of chicken thighs topped with teriyaki sauce and sprinkled with sesame seeds and green onionsslices of chicken thighs topped with teriyaki sauce and sprinkled with sesame seeds and green onions

    More TERIYAKI Recipes:

    Prevent your screen from going dark

    • Heat a saucepan over medium heat and add the water, soy sauce, brown sugar, garlic, honey and ground ginger. Bring to a boil.

      1 Cup Water, ⅓ Cup Soy Sauce, ½ Cup Brown Sugar, 1 Clove Garlic, 1 Tablespoon Honey, ½ teaspoon Ground Ginger

    • Meanwhile, whisk the water and cornstarch together then slowly whisk into the sauce.

      2 Tablespoons Water, 2 Tablespoons Cornstarch

    • Allow the sauce to continue cooking at a soft boil for 1-3 minutes or until thick. Set aside.

    • Heat a grill or grill pan over medium high heat.

    • Sprinkle each side of the chicken with salt and pepper.

      8 Boneless Skinless Chicken Thighs, Salt and Pepper

    • Place the chicken on the grill and cook for 3 to 4 minutes per side, or until cooked through.

    • Allow to rest on a plate for 2 minutes, then cut into slices.

    • Serve over rice with sauce.

      Sesame Seeds and Green Onions

    Store in the refrigerator for 3-4 days.

    Serving: 1thigh, Calories: 209kcal, Carbohydrates: 18g, Protein: 23g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 646mg, Potassium: 320mg, Fiber: 1g, Sugar: 16g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    a photo of a plate of rice covered with teriyaki chicken and steamed broccoli, green beans and zucchini.a photo of a plate of rice covered with teriyaki chicken and steamed broccoli, green beans and zucchini.

     

    a photo of a plate of rice covered with teriyaki chicken and steamed broccoli, green beans and zucchini.a photo of a plate of rice covered with teriyaki chicken and steamed broccoli, green beans and zucchini.

    Carrian Cheney

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  • Love Country Ham? Add this delicious gravy!

    ❤️WHY WE LOVE THIS RECIPE

    We love country ham, and in our opinion, Red Eye Gravy has to go with it, served over warm biscuits. There is nothing better! This is a wonderful treat and one we love to enjoy during the holiday season and then we always question why we don’t have it more often! If you love country ham add this recipe to your list.

    WHERE TO BUY COUNTRY HAM?

    We usually get asked this question and we are lucky we haven’t had much problems finding it at our local grocery store. It’s normally in the center isle near the ham or on a rack in that area. It can be kind of expensive around the holidays, which is why we like to make it a “treat”.

    DELICIOUS BISCUIT RECIPES:

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    Country Ham and Red Eye Gravy

    Judy Yeager

    This delicious ham and gravy is a classic that never goes out of style. The gravy is super easy to make and one your family will love.

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    Course Breakfast

    Cuisine American, southern

    • 2 to 3 large slices country ham
    • 3/4 cup water
    • 3/4 cup cold coffee

    • Fry the ham in a skillet on top of the stove.  Remove ham from pan, add water and coffee and bring to a boil for about 2 minutes.  Serve over ham slices or biscuits. (Note:  If the ham does not have much fat on it and is not making any drippings in the pan, add the water before removing the ham and let simmer for about 3 minutes, remove ham and add coffee to water so that the gravy will have a ham flavor).

    Keyword Red Eye Gravy, Southern Biscuts, Country Ham and Red Eye Gravy

    Let us know by commenting below!

    Follow us on Pinterest!

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    Judy Yeager

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  • Healthy, Flavor-Packed Greek Chicken Meatballs You’ll Love

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    These delicious Greek Chicken Meatballs are full of so much flavor, and more importantly, they are so moist! They are so easy to make with ground chicken, feta and a secret to moisture, zucchini! No dry meatballs here!

    These are perfect for a quick weeknight dinner. Serve the meatballs with a generous scoop of homemade tzatziki , pearl couscous and fresh tomatoes!

    Why You’ll Love This Greek Chicken Meatball Recipe

    Family-friendly Mediterranean recipe

    Quick and easy for weeknights – less than 30 minutes!

    Light but still flavorful

    High in protein, low in carbs

    Makes a great main dish or a fun appetizer

    several golden baked herb Greek chicken meatballs on top of a bed of pearl couscous and halved cherry tomatoes in the background

    Ingredients for Greek Chicken Meatballs

    • Milk: Adds moisture and helps soften the breadcrumbs so the meatballs stay tender instead of dense.
    • Italian Breadcrumbs: Bind the mixture together and give the meatballs structure while soaking up flavor from the seasonings.
    • Ground Chicken: The base protein—lean, mild, and perfect for carrying all those fresh Greek flavors.
    • Feta: Adds creamy, salty pops of flavor and helps keep the meatballs moist.
    • Zucchini: Grated zucchini sneaks in extra moisture (so the chicken doesn’t dry out) plus a little hidden veggie goodness.
    • Lemon: Both juice and zest brighten the flavors, balancing the richness of the chicken and feta with fresh, citrusy notes.
    • Egg: Acts as the “glue” to bind everything together so the meatballs hold their shape.
    • Garlic: Adds savory depth and that classic Mediterranean flavor.
    • Salt: Enhances all the other flavors so the meatballs don’t taste bland.
    • Fresh Mixed Herbs (dill, mint, parsley): Bring freshness and authentic Greek flavor—each herb layers in something unique.
    • Black Pepper: Adds gentle heat and balance to the savory flavors.
    • Olive Oil: Helps the meatballs get golden brown on the outside.
    all the ingredients for herb greek chicken meatballs including ground chicken, an egg, breadcrumbs, lemon, fresh herbs, zucchini, garlic and feta cheeseall the ingredients for herb greek chicken meatballs including ground chicken, an egg, breadcrumbs, lemon, fresh herbs, zucchini, garlic and feta cheese

    How to Make Greek Chicken Meatballs

    1. Soak the Breadcrumbs: Combine the milk and breadcrumbs in a bowl and let them sit for a few minutes.
    2. Combine: Add all the rest of the ingredients and stir to combine thoroughly.
    3. Form: Use a cookie scoop to form meatballs that are similar in size. Coat your hands in a little olive oil and then roll the meatballs in your hands.
    4. Bake: Cook in the air fryer preheated to 400℉ for 11 minutes or in the oven on a baking sheet (also at 400℉) for 12-15 minutes.
    a bowl of pearl cous cous topped with greek chicken meatballs with tzatziki sauce, cherry tomatoes and a cucumber salada bowl of pearl cous cous topped with greek chicken meatballs with tzatziki sauce, cherry tomatoes and a cucumber salad

    What to Serve with Greek Chicken Meatballs

    We love to eat these meatballs with halved grape tomatoes, tzatziki and lemon parmesan orzo (or pearl couscous). It would also be great with some warm unleavened bread, pitas or homemade naan. For these photos, I made a simple pickled cucumber and red onion salad which was a delicious pairing!

    golden baked herb greek chicken meatballs on top of pearl cous cousgolden baked herb greek chicken meatballs on top of pearl cous cous

    Storing and Freezing Greek Chicken Meatballs

    Store leftovers in an airtight container in the refrigerator. They will keep for 4-5 days. They are best reheated in the oven so they keep that golden exterior. Reheat at 350 degrees F for 10-15 minutes until heated through.

    These meatballs also freeze extremely well. Bake as directed and let them cool completely. Store them in a freezer safe container or ziploc bag. They will keep for up to 3 months.

    golden chicken meatballs on a bed of pearl couscous with cherry tomatoes and a cucumber salad in the backgroundgolden chicken meatballs on a bed of pearl couscous with cherry tomatoes and a cucumber salad in the background

    These Mediterranean chicken meatballs are full of Greek-inspired flavor—garlic, lemon, dill, and mint! Serve with cucumber salad and tzatziki for a simple, wholesome dinner the whole family will devour.

    Watch How These Chicken Meatballs are Made…

    More Healthy Mediterranean Recipes You’ll Love…

    • 2 Tablespoons Milk
    • 1/2 Cup Italian Breadcrumbs
    • 1 Pound Ground Chicken
    • 1/2 Cup Feta, crumbled
    • 1 Zucchini, large, grated
    • 1 Lemon, large, zested
    • 1 Egg, large
    • 3 cloves Garlic, minced
    • 3/4 teaspoon Salt
    • 1/4 Cup Fresh Mixed Herbs, (dill, mint, parsley), minced
    • 1 Pinch Black Pepper
    • Olive Oil

    Prevent your screen from going dark

    • In a bowl, combine the milk and breadcrumbs. Set aside for 5 minutes.

      2 Tablespoons Milk, 1/2 Cup Italian Breadcrumbs

    • In a large bowl, combine the chicken, crumbled feta, grated zucchini, lemon zest, egg, minced garlic, breadcrumb mixture, salt, chopped herbs and a pinch of black pepper.

      1 Pound Ground Chicken, 1/2 Cup Feta, 1 Zucchini, 1 Lemon, 1 Egg, 3 cloves Garlic, 3/4 teaspoon Salt, 1/4 Cup Fresh Mixed Herbs, 1 Pinch Black Pepper

    • Mix and use a cookie scoop to scoop into balls. Pour olive oil in a shallow dish and rub your hands in it. Roll the balls in your hands to coat in oil.

      Olive Oil

    • Preheat the air fryer or oven to 400℉. Place the meatballs on a baking tray in the top third of the oven and bake for 11 minutes in the airfryer or 12-15 minutes in the oven. until golden brown and cooked through.

    • Serve with halved grape tomatoes, tzatziki and lemon parmesan orzo (or pearl couscous)

    Serving: 1cup, Calories: 202kcal, Carbohydrates: 9g, Protein: 18g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 104mg, Sodium: 629mg, Potassium: 550mg, Fiber: 1g, Sugar: 2g, Vitamin A: 396IU, Vitamin C: 11mg, Calcium: 108mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • Why Everyone’s Raving About This Creamy Crock Pot Beef Stroganoff

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Imagine sinking your spoon into a bowl of creamy, savory comfort food heaven—Crock Pot Beef Stroganoff. The slow-cooked beef absorbs every ounce of flavor, making each bite a deep, comforting indulgence.

    Tender, melt-in-your-mouth beef slowly simmers in a rich, velvety sauce made with a delicate blend of seasonings, all brought together with tangy sour cream and cream cheese. Perfectly paired with egg noodles or mashed potatoes, this dish offers the ultimate cozy meal that practically cooks itself.

    I find it so interesting that so many countries have a stroganoff recipe. It originated in Russia, but in case you missed it, there are versions I’ve had in America, Italy and Cade says it’s a huge deal in Brazil, though their version is much more tomato based with cream. I want to try that way now.

    a photo of a crock pot full of creamy beef stroganoff

    Ingredients for Crock Pot Beef Stroganoff

    Beef stroganoff is loaded with flavor and each ingredient adds a layer of flavor needed to make the best stroganoff. Here is a list of everything you’ll need:

    • Beef Stew Meat: look for a package labeled as stew meat or grab some chopped sirloin
    • Seasonings: Italian Seasoning, Garlic Powder, Kosher Salt and Black Pepper
    • Baby Bella Mushrooms: the best part of a stroganoff in my opinion
    • Beef Broth: becomes the base of the creamy sauce
    • Dijon Mustard: adds flavor and helps tenderize the beef
    • Worcestershire Sauce: adds rich umami flavor
    • EZ Gel by Cornaby’s: used to thicken the sauce, cornstarch can also be used
    • Cream Cheese: adds richness and creaminess to the sauce
    • Sour Cream: adds creaminess and a little tang to the sauce
    • Egg Noodles: any type of pasta can be used or mashed potatoes
    • Fresh Thyme and Parsley: adds a pop of freshness

    The measurements and details for all the ingredients can be found in the recipe card at the end of the post.

    a photo of all the ingredients for slow cooker beef stroganoff including raw beef, beef broth, mushrooms, seasonings, worcestershire saucea photo of all the ingredients for slow cooker beef stroganoff including raw beef, beef broth, mushrooms, seasonings, worcestershire sauce

    How to Make Slow Cooker Beef Stroganoff

    This crock pot beef stroganoff recipe is one of the easiest stroganoff recipes you’ll ever make and the meat turns out tender and juicy every time. Serve with fresh or store bought egg noodles for the ultimate family dinner. Here are steps for making this simple crockpot recipe:

    1. Prep: Lightly grease a slow cooker with nonstick spray.
    2. Season the Meat: Add stew meat to the crock pot and sprinkle with all the seasonings and then toss to combine.
    3. Cook: Add the mushrooms, beef broth, Dijon mustard, and Worcestershire sauce. Place the lid on the slow cooker and cook on low for 7-8 hours.
    4. Thicken the Sauce: Thirty minutes before serving, remove 1/2 cup of the broth and whisk in the EZ Gel or cornstarch. Slowly pour the mixture into the slow cooker. Then add the cream cheese and sour cream to the slow cooker and stir to combine. Turn the slow cooker to high and cook for another 30 minutes or until the sauce has thickened.
      • PRO TIP: Adding the sour cream and cream cheese at the end of the cooking time will add the creaminess you want in a beef stroganoff sauce without the sour cream curdling or separating.
    5. Cook the Pasta: While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir the noodles into the slow cooker or serve separately into bowls and ladle the stroganoff over the top.
    6. Garnish: Top with fresh thyme and parsley.

    The complete instructions for making this recipe can also be found in the recipe card down below.

    What to Serve with Beef Stroganoff

    With beef stroganoff as the star of dinner, I like to serve a lighter vegetable side dish or salad along with it. Here are a few ideas:

    a photo of a bowl of creamy beef stroganoff mixed with cooked egg noodles, mushrooms and fresh herbsa photo of a bowl of creamy beef stroganoff mixed with cooked egg noodles, mushrooms and fresh herbs

    Tips for the Best Beef Stroganoff

    We have a few versions on the blog (easy ground beef stroganoff, creamy chicken stroganoff, and Instant Pot beef stroganoff ), but we were lacking a simple slow cooker stroganoff recipe so I set out to find one I love. I will say, testing led me to many insights.

    Avoid heavy cream cheese additions. I have found that some really love it extra creamy so I tested exhaustingly, but found that anything over 2 ounces of cream cheese made it heavy and gummy. In fact, I prefer to skip it entirely but have included it in this recipe for you to choose.

    Herbs are an additional touch, but should not over power the dish. We went back and forth on many different herb options, and finally settled on Italian seasoning. Too much thyme really brought out an earthiness that was unpleasant while Italian Seasoning brought out a complexity to the broth that really warmed the entire dish.

    If you want to add more, flavor sauté half an onion, chopped with the mushrooms and 3 tablespoons of butter in a skillet on the stovetop and then add into the stroganoff. You could also sear the pieces of beef first on the stove top before adding it to the crockpot. I usually skip that part because the whole point of a crockpot is to keep it quick and simple, but searing the meat will amp up the taste.

    a photo of a bowl of crock pot beef stroganoff with a dollop of sour cream on topa photo of a bowl of crock pot beef stroganoff with a dollop of sour cream on top

    Pro Tip…

    Carrian CheneyCarrian Cheney

    Buy the best possible pasta and toss it with the sauce once it’s done versus layering everything on top. I love that this method keeps the pasta all warm and allows the sauce to flavor the pasta further.

    a photo of a slow cooker full of creamy beef stroganoffa photo of a slow cooker full of creamy beef stroganoff

    Which Beef is Best for Beef Stroganoff?

    Growing up, my mom made homemade beef stroganoff with ground beef. It’s quick and budget-friendly, but I’m a big fan of making this beef stroganoff with other types of beef. If I’m going all out, then Wagyu beef it is, but stew meat is more reasonable and easy to find. The better quality the meat is, the better the flavor of the stroganoff will be. Other cuts of beef will also work like sirloin, chuck roast, rump roast and round roast.

    a photo of a bowl full of a serving of creamy beef stroganoff topped with fresh herbsa photo of a bowl full of a serving of creamy beef stroganoff topped with fresh herbs

    Storing and Reheating

    Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days. The beef stroganoff itself freezes quite well, but it should be frozen without the noodles. Let it cool completely and then place in a freezer safe container. It will keep in the freezer for up to 3 months.

    To reheat, let it thaw in the fridge overnight and then warm up on the stove top in a large saucepan. Make the pasta fresh and serve!

    a photo of a fork scooping up a bite of creamy beef stroganoffa photo of a fork scooping up a bite of creamy beef stroganoff

    Add all the ingredients for this comforting crock pot beef stroganoff to your slow cooker and let it do all the work for you! The flavors are rich and indulgent and the recipe is so easy to make! Everyone loves a warm bowl of beef stroganoff.

    More Easy Crockpot Recipes:

    Watch This Recipe Be Made…

    Prevent your screen from going dark

    • Lightly grease a slow cooker with nonstick spray. Add stew meat and sprinkle Italian seasoning, garlic powder, salt and pepper over the meat then toss to combine.

      1 ½ lbs Beef Stew Meat, 1 ½ teaspoons Italian Seasoning, 1 ½ teaspoons Kosher Salt, 1/2 teaspoon Black Pepper, 1/2 teaspoon Garlic Powder

    • Add the mushrooms, beef broth, Dijon mustard, and Worcestershire sauce. Cover and cook on low for 7-8 hours.

      1 ½ Cups Baby Bella Mushrooms, 1 ¾ Cup Beef Broth, 1 Tablespoon Dijon Mustard, 3 Tablespoons Worcestershire Sauce

    • Thirty minutes before serving, remove 1/2 cup of the broth and whisk in the EZ Gel or corn starch. Slowly pour the mixture into the slow cooker.

      6 Tablespoons EZ Gel by Cornaby’s

    • Add the cream cheese and sour cream to the slow cooker, stirring to combine. Turn the slow cooker to high and cook for another 30 minutes or until the sauce has thickened.

      2 oz Cream Cheese, 1 Cup Sour Cream

    • While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir the noodles into the slow cooker or serve separately into bowls and ladle the stroganoff over the top.

      12 oz Egg Noodles

    • Top with fresh thyme and parsley.

      Fresh Thyme, Fresh Parsley

    For even better flavor, cook 1/2 onion, chopped with the mushrooms and 3 tablespoons of butter in a skillet on the stovetop and then add into the stroganoff.

    Serving: 1.5cups, Calories: 528kcal, Carbohydrates: 46g, Protein: 42g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 150mg, Sodium: 1112mg, Potassium: 788mg, Fiber: 2g, Sugar: 4g, Vitamin A: 419IU, Vitamin C: 1mg, Calcium: 121mg, Iron: 4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Carrian Cheney

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  • Leftover Turkey? Make This Easy Tetrazzini Tonight

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    You’ve roasted the turkey, enjoyed the feast, and now you’ve got leftovers — the best part, right? This creamy turkey tetrazzini recipe is the ultimate way to turn that extra turkey into a cozy, family-favorite dinner.

    This dish is everything you love about comfort food — tender noodles coated in a rich, cheesy sauce, bits of juicy turkey in every bite, and a perfectly golden topping. It’s easy to make, reheats beautifully, and honestly tastes even better the next day.

    Whether you’re using leftover Thanksgiving turkey or rotisserie chicken, this easy turkey tetrazzini comes together in just a few simple steps. No fancy ingredients or complicated techniques — just real, creamy, delicious food that makes everyone at the table happy.

    As I was finishing off the recipe I felt like it needed a little crunch on top, much like a perfect macaroni and cheese with a breading. I remembered that we had these Honey Dijon chips in our storage room so on a whim I ran down, grabbed the bag and crushed them up.

    Dear sweet mercy, it was perfection!!

    This post is sponsored by Kettle Brand.

    Why You’ll Love This Turkey Tetrazzini Recipe

    • Creamy, rich sauce without being heavy
    • The perfect use for leftover Thanksgiving turkey
    • Family-friendly comfort food
    • Simple ingredients, easy prep
    Turkey Tetrazzini in a large pot

    What is Turkey Tetrazzini?

    Tetrazzini is an American main dish with diced poultry (yes you could use chicken as well) and mushroom in a butter/cream and parmesan sauce. It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley.

    Ingredients You’ll Need

    Every ingredient in this best turkey tetrazzini recipe has a job to do! Here’s a quick look at what each one adds…

    • Spaghetti: The base of the dish that holds the creamy sauce and gives that classic, comforting texture.
    • Turkey: Adds hearty protein and mild flavor that pairs perfectly with the creamy sauce.
    • Olive Oil: Used for sautéing to build flavor and prevent sticking.
    • Button Mushrooms: Add earthy, savory depth and balance the richness of the sauce.
    • Garlic Cloves: Infuse the sauce with delicious, aromatic flavor.
    • Butter: Adds richness and forms the base of the creamy sauce.
    • Flour: Thickens the sauce when combined with butter to make a roux.
    • Chicken Broth: Thins the sauce slightly and adds savory depth.
    • Kosher Salt & Black Pepper: Adds flavor and subtle heat.
    • Heavy Cream: Adds richness and makes the sauce extra velvety.
    • Milk: Creates a smooth, creamy texture and helps mellow the flavors.
    • Frozen Peas: Add color, sweetness, and freshness to balance the dish.
    • Parsley: Adds fresh herby flavor.
    • Mozzarella Cheese: Melts beautifully for a creamy, cheesy finish.
    • Parmesan Cheese: Gives salty, nutty flavor and helps thicken the sauce.
    • Kettle Brand Honey Dijon Chips: Give the casserole a crispy, golden crust for contrast in texture.
    a large scoop of creamy turkey tetrazzini being lifted from a large pot of it with golden crunchy topping and peasa large scoop of creamy turkey tetrazzini being lifted from a large pot of it with golden crunchy topping and peas

    How to Make Turkey Tetrazzini

    1. Prep: Preheat the oven to 350˚F.
    2. Cook the Pasta: In a large pot of salted water, cook the pasta until al dente.
    3. Chop: Grab your leftover turkey meat and chop/shred it.
    4. Sauté: Add a drizzle of olive oil to a large dutch oven over medium-high heat, add the mushrooms and cook until softened. Then add the garlic and sauté another minute or two.
    5. Create a Roux: Add the butter to the pan and let it melt, then add the flour and whisk until smooth. Add the cream and milk to the mixture and bring it to a simmer until it thickens. Add the chicken stock and season with salt and pepper to taste.
    6. Combine: Add the cooked pasta and turkey to the pot and then add the parsley, peas, mozzarella and parmesan cheese. Stir everything to combine.
    7. Bake: Cover the dutch oven and then bake for 30min. Remove the lid and sprinkle with the crushed chips. Then bake for another 10min without the lid.
    8. Serve: Serve immediately!

    Kettle Brand Chips

    This holiday season, be totally ready for every drop-in guest, late night munchies while you chat with loved ones and of course, holiday meals. Keeping Kettle Brand potato chips around isn’t just smart for snacking and playing games with family and friends, it’s actually a great way to finish off a holiday meal.

    Kettle Brand potato chips are non-GMO, totally packed full of flavor and I hear that they are literally an obsession among some of our neighbors and friends.

    Kettle Brand chips are the ultimate crunchy chip. You chip lovers know what I’m talking about, chips aren’t at all just about the flavor, you want that crazy crunch thing going on and not all chips are created equally. Kettle Brand chips win the prize for the biggest crunch!

    a bag of Kettle Brand honey dijon potato chipsa bag of Kettle Brand honey dijon potato chips

    Variations and Substitutions

    If you don’t have leftover turkey, no worries at all! You can use chicken instead! Here are a few ideas for variations and substitutions:

    • Use rotisserie chicken instead of turkey
    • Make it lighter with half-and-half instead of cream
    • Swap the spaghetti noodles for penne or linguine
    • Add other veggies: broccoli, carrots, green beans

    What to Serve with Turkey Tetrazzini

    Pasta is always tricky isn’t it. You feel like you have to serve only a salad with pasta dishes, but if you’re smart about it, you can actually ditch the side dish completely.

    If you add some extra veggies into your turkey casserole with noodles, I see no need to even worry about sides. I mean, carbs, protein and veggies are covered.

    Heck, you could even say you’ve got dairy as well!

    Alright, but I get it, you are like me and one dish sometimes feels like you at least need a salad. Here are a few ideas.

    a bag of kettle brand honey dijon chips with the corner ripped off and chips spilling outa bag of kettle brand honey dijon chips with the corner ripped off and chips spilling out

    Storing and Reheating

    Leftover turkey tetrazzini should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.

    To reheat a single serving, I use the microwave, but if I’m going to reheat a large portion of the turkey pasta bake, I’ll reheat it in the oven at 300 degrees F for about 10-15 minutes or until heated through.

    Can Turkey Tetrazzini Be Frozen?

    Because turkey tetrazzini is a cream-based sauce and full of pasta it’s best to never freeze it. Your sauce will separate and the pasta will continue to bloat and take on the liquid. This will make for a mushy pasta which no one wants.

    Turkey Tetrazzini in a large potTurkey Tetrazzini in a large pot

    There’s something so satisfying about turning leftover turkey into something completely new — and this creamy turkey tetrazzini does just that. It’s warm, comforting, and easy enough for a weeknight, but special enough for company.

    Use Your Thanksgiving Leftovers with these Recipes…

    • 12 oz Spaghetti, thin, or linguine
    • 4 Cups Turkey, cooked and shredded
    • Olive Oil
    • 1 Cup Button Mushrooms, sliced
    • 2 Garlic Cloves, minced
    • 4 Tablespoons Butter
    • ⅓ Cup Flour
    • 2 ½ Cups Chicken Broth, low sodium
    • 1 teaspoons Kosher Salt
    • Dash of Pepper
    • 1 Cup Heavy Cream
    • ½ Cup Milk, any percentage is fine
    • 12 oz Peas, frozen
    • ¼ Cup Parsley, fresh, chopped
    • 1 Cups Mozzarella Cheese, shredded
    • ⅓ Cup Parmesan Cheese, shredded
    • 1 Cup Kettle Brand Honey Dijon Chips, crushed

    Prevent your screen from going dark

    • Preheat the oven to 350˚F.

    • Cook the pasta in a large pot of salted water until al dente, following package instructions.

      12 oz Spaghetti

    • Chop 4 cups of turkey meat, shredding a bit as you chop. Set aside.

      4 Cups Turkey

    • Place a large dutch oven or pot over medium/high heat and add a drizzle of oil then add sliced mushrooms and sauté 3 min or until softened.

      1 Cup Button Mushrooms, Olive Oil

    • Add minced garlic and sauté for 1-2 min until fragrant.

      2 Garlic Cloves

    • Into the pot, melt the butter and once melted, whisk in 1/3 cup flour until lightly golden and slightly nutty in aroma.

      4 Tablespoons Butter, ⅓ Cup Flour

    • Add the chicken broth, 1 teaspoon Kosher salt, a dash of pepper and whisk until smooth.

      2 ½ Cups Chicken Broth, 1 teaspoons Kosher Salt, Dash of Pepper

    • Add the cream and milk and bring to a simmer to thicken.

      1 Cup Heavy Cream, ½ Cup Milk

    • Season sauce with more salt and pepper to taste.

    • Place the turkey and pasta into the pot then sprinkle in 1/4 cup chopped fresh parsley, peas, shredded mozzarella cheese and parmesan cheese and stir to combine.

      12 oz Peas, ¼ Cup Parsley, 1 Cups Mozzarella Cheese, ⅓ Cup Parmesan Cheese

    • Cover and bake at 350˚F for 30 min then remove lid, sprinkle with crushed Kettle Brand Honey Dijon Chips and continue baking 10 min.

      1 Cup Kettle Brand Honey Dijon Chips

    • Serve immediately.

    To reheat turkey tetrazzini, cover with foil and heat in 300 degree oven toll warm.

    Serving: 1bowl, Calories: 565kcal, Carbohydrates: 51g, Protein: 27g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 102mg, Sodium: 895mg, Potassium: 575mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1277IU, Vitamin C: 22mg, Calcium: 196mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • Best Of Houston® 2025: Best Vibe Dining – Houston Press

    Best Vibe Dining: Toca Madera

    Now in its second year at The Pavilion at The Allen, Houston’s hottest dining destination serves up fiery Mexican flavors with fire dancers, roaming guitarists and a vibe that’s equal parts luxe and sexy. Think dark and moody interiors with natural accents, an inviting lush patio, two bars, a new private speakeasy, and tableside flaming Tomahawks. Go for truffle quesadilla, crispy wonton tacos stuffed with tun and A5 Wagyu, Mayan prawns dripping in chipotle butter, aromatic cocktails hit with hibiscus, agave, serrano and smoke, and a full-sensory experience you’ll be thinking about long after you leave.

    1120 Dennis 

    281-888-5926 

    tagohtx.com

    This article appears in 2025 and Jan 1 – Dec 31.

    Houston Press

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  • Best Of Houston® 2025: Best Hotel Dining – Houston Press

    Best Hotel Dining: Perseid

    You don’t need a room key to see why Perseid, anchoring Bunkhouse Hotels’ gorgeous new Hotel Saint Augustine in Montrose, is something special. Chef Aaron Bludorn and crew have turned the hotel eatery into a full-on culinary escape, offering Gulf Coast–inspired bistro fare that walks the line between approachable and adventurous. Pop by for caviar service and foie gras with biscuits and jam, squash blossoms with shrimp jambalaya and Creole aioli, and a house burger gone fancy with pickled veg and duck liver mousse. And don’t miss the perfect Bloody Mary, shrimp and grits, and citrus butter pancakes at brunch.

    4110 Loretto 

    832-915-2600

    bunkhousehotels.com/hotel-saint-augustine/eat-drink/perseid

    This article appears in Jan 1 – Dec 31, 2025.

    Houston Press

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  • Politics, overdrinking and not flushing: How to get kicked out of Thanksgiving dinner – WTOP News

    With Thanksgiving less than two weeks away, WTOP asked around to see what bad behaviors could prompt hosts to rescind invites from dinner guests.

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    Politics, overdrinking and not flushing: How to get kicked out of Thanksgiving

    Thanksgiving is less than two weeks away and travel experts are predicting it to once again be the year’s busiest holiday for travel.

    Nearly 80 million people traveled over 50 miles or more from home before and after Thanksgiving last year, according to AAA. While 5.8 million people flew to their Thanksgiving destination, more than 71 million drove.

    No matter how someone travels during that week, it will be stressful, but it’s not like hosting is all easy and stress free. When you have people in your home — no matter if it’s parents, siblings or in-laws — the dynamic can quickly turn dicey.

    There are times when guests can be so rude, crude and annoying that you want to rescind their invitation faster than you can serve pumpkin pie. WTOP spoke to tourists and locals on the National Mall to find out their Thanksgiving guest nightmares.

    “Don’t bring your political drama,” Megan Lyle said. “That would also get you thrown out of the house.”

    Lyle, who lives in Baltimore, was showing her sister-in-law Meghan around the nation’s capital during her visit from Portland, Maine.

    Meghan will be playing Thanksgiving host this year, and said there is one easy way to get thrown out of her place: “Make fun of all the dog hair in my house.”

    “They are part of the family, so, you’re out,” Meghan said.

    Walking by the Washington Monument were three friends who were on a girls’ trip in D.C.

    Lauren O’Connor, Leah Bernick and Logan Takac, who all attended the University of North Carolina at Charlotte together, had differing opinions on what could prompt a Thanksgiving Day booting.

    “Any commentary on the food, you got to go,” Takac said. “If you give me a tip or a trick, get out, bye!”

    Bernick added to Takac’s comments by saying she doesn’t want to hear complaints about the food being late, and O’Connor made it clear her turkey would be served with spirits.

    Dry Thanksgiving was something O’Connor does not want to hear.

    “If they’re like, ‘I’m not drinking this Thanksgiving, it’s going to be a dry Thanksgiving,’” O’Connor said. “I’m sorry, you are not invited to Thanksgiving.”

    With the total opposite opinion is Ray Wallace. He and his wife are celebrating their wedding anniversary in D.C. alongside their daughter who lives in Charlottesville, Virginia.

    For Wallace, overdrinking will get you kicked out of his home in Fort Meyers, Florida. “Sometimes, they just want to let loose cause they got the day off work. It sucks,” he said.

    While Beth Barlee made it clear that putting your shoes on her couch would cause you to get the boot, her husband Bobby didn’t want you to grab the TV remote and change channels.

    “On Thanksgiving, when football is on? That’s even worse than the shoes,” he said. “Yeah, I’d definitely have to kick you out, sorry.”

    One of the best examples of a reason to kick a guest out during the Thanksgiving holiday was from a native of South Africa.

    J.J., who now lives in Virginia, answered with a slight smile: “Not flush. I’ve had people do that before.”

    Get breaking news and daily headlines delivered to your email inbox by signing up here.

    © 2025 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

    Jimmy Alexander

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  • Apple and Herb Roasted Turkey – Simply Scratch

    Apple and Herb Roasted Turkey is simple and delicious! A whole turkey with rosemary and sage tucked between the turkey skin and breast is stuffed with apples, onion and garlic and roasted to perfection. Once roasted it is then brushed with apple jelly for a sweet simple glaze. This recipe will serve about 10 to 12.

    Apple and Herb Roast Turkey

    I made the most incredible turkey last weekend.

    I’m a little behind on my thanksgiving posts because Malloree was under the weather and between the doctors visits and trips to the pharmacy, I got behind. However it’s not too late to schedule this turkey for your Thanksgiving. It’s super easy and the results are perfection.

    Minced fresh rosemary and sage is tucked along with butter under the skin of each breast. Then apple, onion, garlic and celery are stuffed in the cavity before tying the legs and brushing the entire turkey with melted butter. You can never go wrong where butter is involved.

    Apple and Herb Roast TurkeyApple and Herb Roast Turkey

    But the best part is that after the turkey has roasted, you brush it with apple jelly for a touch of sweetness that pairs amazingly well with the herbs. Pan drippings make pretty darn good gravy too. But that’s a whole other post.

    ingredients for Apple and Herb Roast Turkeyingredients for Apple and Herb Roast Turkey

    To Make This Apple and Herb Roasted Turkey You Will Need:

    • whole turkey
    • sage
    • rosemary
    • butter
    • apple
    • onion
    • celery
    • head of garlic
    • apple jelly
    How Long Should You Thaw A Turkey For?

    To thaw a 12-pound turkey, you will need 1 day for every 4 to 5 pounds. In other words, plan on 3 to 4 days. Keep the turkey in it’s original packaging and place in your fridge to thaw safely.

    Basic Tools you Will Need When making a turkey:
    • roasting pan (with a rack preferably)
    • kitchen string
    • turkey baster
    • instant read thermometer
    • fat separator (if making gravy)
    How Long Does It Take To Roast A Turkey?

    For a 12 to 14 pound turkey it takes 3 to 3 hours and 45 minutes OR until a doneness temp of 170° taken in the thickest part of the thigh.

    chopped herbschopped herbs

    Move your oven rack to the lowest position and preheat your oven to 325℉ (160℃).

    Then finely chop 1/4 cup each fresh sage and rosemary and combine them together.

    lift skin away from. breast meatlift skin away from. breast meat

    Remove the neck and gizzards (set aside if using for giblet gravy or stuffing) and pat your turkey dry (inside and out) with paper towels. Using your fingers, carefully loosen the skin away from the turkey breast.

    creating a pocketcreating a pocket

    Creating little pocket.

    add in butter and herbsadd in butter and herbs

    Divide the herbs among each breast “pocket” and stuff two tablespoons of salted butter in each one as well. Try to get it as far into the breast pocket as possible.

    secure skin with toothpicksecure skin with toothpick

    Secure the skin with a toothpick.

    prep apple and veggiesprep apple and veggies

    Next prep the aromatics. Cut an apple into fourths (I’m using a honeycrisp), cut the onion, garlic and celery ribs in half.

    fill turkey cavityfill turkey cavity

    Place the turkey, breast side up, onto a roasting rack that’s set into a roasting pan. Stuff the turkey with the apple, onion, garlic and celery.

    secure turkey legs with kitchen stringsecure turkey legs with kitchen string

     

    Secure or truss the legs with kitchen string.

    tuck the wings under the turkeytuck the wings under the turkey

    Tuck the wings under the turkey.

    brush entire turkey with butterbrush entire turkey with butter

    Brush the entire turkey with with melted butter.

    slide turkey in ovenslide turkey in oven

    Slide the turkey into the oven with the legs at the back of the oven and roast for 1 hour and 30 minutes.

    baste turkeybaste turkey

    Once that time is up, remove the turkey and baste it with the drippings from the pan.

    cover with foil if browning too quicklycover with foil if browning too quickly

    If your turkey is getting too brown too quickly, cover with foil.

    Keep in mind, where the herbs are it will look darker.

    Continue roasting for another 1 to 1 hour 30 minutes or until an instant read thermometer reads 170℉ to 175℉ (or 76℃ to 79℃) when an instant thermometer is inserted in the thickest part of the thigh.

    perfectly roasted turkeyperfectly roasted turkey

    GORGEOUS! And it smells heavenly.

    transfer to a large carving board and let resttransfer to a large carving board and let rest

    Carefully transfer your turkey to a carving board.

    heat up apple jelly heat up apple jelly

    Heat up 1/2 cup apple jelly.

    brush turkey with warm apple jellybrush turkey with warm apple jelly

    And brush your turkey with the warm apple jelly.

    cover with foil and let restcover with foil and let rest

    Cover loosely with foil and let rest for 30 minute or up to 1 hour.

    Apple and Herb Roast TurkeyApple and Herb Roast Turkey

    Serve, carve and prepare to fall in love.

    Apple and Herb Roast TurkeyApple and Herb Roast Turkey

    What To Serve With Apple and Herb Roasted Turkey?

    Apple and Herb Roast TurkeyApple and Herb Roast Turkey

    Enjoy! And if you give this Apple and Herb Roasted Turkey recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Apple and Herb Roast TurkeyApple and Herb Roast Turkey

    Yield: 10 servings

    Apple and Herb Roasted Turkey

    Apple and Herb Roasted Turkey is simple and delicious! A whole turkey with rosemary and sage tucked between the turkey skin and breast is stuffed with apples, onion and garlic and roasted to perfection. Once roasted it is then brushed with apple jelly for a sweet simple glaze. This recipe will serve about 10 to 12.

    Prep Time: 30 minutes

    Cook Time: 2 hours 30 minutes

    thaw time: 3 days

    • 12 pound turkey, completely thawed if frozen
    • 4 tablespoons cold salted butter
    • 1/4 cup minced fresh sage
    • 1/4 cup minced fresh rosemary leaves
    • 1 medium honeycrisp apple, quartered
    • 1 medium yellow onion, halved
    • 1 head garlic, halved
    • 1 rib celery, halved or quartered
    • 1/2 cup melted salted butter
    • 1/2 cup apple jelly, warmed

    MAKE YOUR TURKEY:

    • Start by moving your oven rack to the lowest position and preheat your oven to 325℉ (160℃).

    • Remove the neck and gizzards (set aside if using for gravy or stuffing) and pat your turkey dry (inside and out) with paper towels. Using your fingers, carefully loosen the skin away from the turkey breast. Creating little pocket. Divide the herbs among each breast “pocket” and stuff two tablespoons of salted butter in each one as well. Try to get it as far into the breast pocket as possible.Secure the skin underneath the breast with a toothpick.

    • Place the turkey breast side up onto a roasting rack that’s set into a roasting pan. Stuff the turkey with the apple, onion, garlic and celery. Secure or truss the legs with kitchen string. Tuck the wings under the turkey. Brush the entire turkey with with melted butter.

    • Roast your turkey for 1 hour 30 minutes. If it browns too quickly, loosely cover with foil.

    • Once your turkey has roasted for the hour and half, remove and baste with the turkey drippings.

    • Continue roasting for another 1 hour up to 1 hour and 30 minutes or until an instant read thermometer reads 170℉ to 175℉ (or 76℃ to 79℃) when an instant thermometer is inserted in the thickest part of the thigh.

    • Carefully transfer your turkey to a carving board and brush with warm apple jelly before tenting with foil and resting for 30 minutes.

    • Carve your turkey and serve.

    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.

    Serving: 1serving, Calories: 732kcal, Carbohydrates: 17g, Protein: 84g, Fat: 35g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 313mg, Sodium: 483mg, Potassium: 944mg, Fiber: 1g, Sugar: 11g, Vitamin A: 403IU, Vitamin C: 5mg, Calcium: 67mg, Iron: 4mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This recipe was adapted from Taste of Home and originally posted on this blog on November 17th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    Laurie McNamara

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  • Chicken Ricotta Meatballs Alfredo – Simply Scratch

    Chicken Ricotta Meatballs Alfredo is an easy dinner recipe for any night of the week! Tender chicken and ricotta meatballs are tossed with penne pasta in a creamy spinach and parmesan alfredo sauce. Serve alongside a simple salad and garlic bread. This recipe yields 6 servings.

    Chicken Ricotta Meatballs with Penne Alfredo

    Another day, another easy and delicious dinner recipe!

    Originally given to me by a friend, I’ve spent the last few months tweaking this recipe until it was perfect. Ground chicken and ricotta is combined with typical meatball ingredients; egg, breadcrumbs and parmesan, rolled into meatballs and baked until fully cooked. Meanwhile pasta cooks and you whip up a super simple parmesan cheese and spinach alfredo sauce. Toss everything together and dinner is on the table in about 45 minutes. This has been on our bi-weekly dinner rotation because it’s so simple and everyone loves it.

    Chicken Ricotta Meatballs with Penne AlfredoChicken Ricotta Meatballs with Penne Alfredo

    Serve with a simple salad and garlic bread.

    ingredients for Chicken Ricotta Meatballs with Penne Alfredoingredients for Chicken Ricotta Meatballs with Penne Alfredo

    To Make Chicken Ricotta Meatballs Alfred You Will Need:

    for the meatballs:

    • ground chicken – For this recipe I recommend using 92/8 ground chicken.
    • ricotta – I prefer to use BelGioioso ricotta con latte (not sponsored).
    • italian seasoned breadcrumbs – Also acts as a binder and helps retain moisture, flavor and texture.
    • parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
    • egg – Acts as a binder for the meatballs.
    • garlic paste – Adds distinct punchy flavor. Use store-bought garlic paste or grated fresh.
    • italian seasoning – Use homemade or store-bought.
    • kosher salt – Enhances the flavors in the meatballs.
    • freshly ground black pepper – Lends distinct bite and flavor.

    for the Alfredo:

    • penne pasta – I like to use Barilla Protein+ (not sponsored).
    • unsalted butter – Lends fat for sautéing and adds flavor to the sauce.
    • shallot – Or substitute with finely chopped yellow onion.
    • garlic – Adds distinct punchy flavor.
    • heavy cream – Lends rich creaminess and is the base to the sauce.
    • parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
    • spinach – Lends vitamins and minerals and texture to the sauce.
    • nutmeg (ground or grated fresh) – Adds warmth, nuttiness and depth to the sauce.
    • kosher salt – Enhances the flavors in the sauce.
    • freshly ground black pepper – Lends distinct bite and flavor.
    • fresh basil – Lends bright herbaceous flavor and a pop of color – for serving (optional).

    preheat oven and line a rimmed baking sheet with parchment preheat oven and line a rimmed baking sheet with parchment

    Preheat your oven to 400°F (or 200°C).

    Line a large rimmed baking sheet with parchment and set off to the side. I crinkle the parchment to help it lay flat in the pan.

    meatball ingredients in a bowlmeatball ingredients in a bowl

    Make The Meatballs:

    In a mixing bowl, measure and add 1 pound lean ground chicken, 1/2 cup ricotta, 1/2 cup italian breadcrumbs, 1/4 cup grated parmesan cheese, 2 teaspoons garlic paste (or 2 cloves grated garlic), 1 large egg, 1 tablespoon italian seasoning, 1/2 teaspoon each of  kosher salt and freshly ground black pepper.

    mixingmixing

    Using a fork, stir well.

    mixed meatball mixturemixed meatball mixture

    Until thoroughly combined.

    meatballs on prepared panmeatballs on prepared pan

    Using a 2-tablespoon scoop, measure out each meatball and place onto the prepared pan.

    roll between wetted palmsroll between wetted palms

    Lightly wet your hands and roll each meatball into a round ball. Bake on the middle rack of your preheated oven for 20 minutes.

    protein penneprotein penne

    Cook The Pasta:

    Measure out 8 ounces of penne or other short tubular pasta.

    bring a pot of water to boilbring a pot of water to boil

    Bring a pot of salted water to a boil. Once boiling, add in the penne pasta and cook according to package directions. Reserve 1/2 cup of the pasta water to thin out the alfredo sauce as needed.

    butter, shallot and garlic in skilletbutter, shallot and garlic in skillet

    While the water is coming to a boil, in a 12-inch skillet, melt 2 tablespoons butter over medium-low heat and add in 1 medium shallot, 2 cloves of fresh garlic and a pinch of kosher salt.

    sautéed shallots and galricsautéed shallots and galric

    Stir and sauté until softened and the shallot is translucent.

    pour in cream and add in parmesan cheesepour in cream and add in parmesan cheese

    Next, pour in 1 cup heavy cream and add in 1/2 cup of freshly grated parmesan cheese. Some pre-shreaded parmesan is coated in a non-caking ingredient that might not allow the cheese to fully melt. Be sure to read ingredients labeled or us freshly grated.

    Stir and bring to a simmer, stirring until slightly thickened.

    Add in chopped spinachAdd in chopped spinach

    Reduce the heat to low and add in the 2 cups spinach that has been coarsely chopped. Stir and simmer until wilted and the sauce has thickened. Taste and season sauce with salt and pepper if desired.

    baked meatballsbaked meatballs

    Once the meatballs are cooked remove the pan from the oven.

    once spinach has wilted add in grated nutmegonce spinach has wilted add in grated nutmeg

    Add in the cooked (drained) penne pasta.

    add in baked meatballsadd in baked meatballs

    And the chicken ricotta meatballs.

    toss to combinetoss to combine

    Gently toss to combine. Add a little pasta water to thin out the sauce if needed.

    Chicken Ricotta Meatballs with Penne AlfredoChicken Ricotta Meatballs with Penne Alfredo

    Serve pasta and meatballs in bowls topped with freshly grated parmesan cheese and fresh basil.

    Chicken Ricotta Meatballs with Penne AlfredoChicken Ricotta Meatballs with Penne Alfredo

    Also delicious with torn bread or garlic bread and a glass of sauvignon blanc or chardonnay.

    Chicken Ricotta Meatballs with Penne AlfredoChicken Ricotta Meatballs with Penne Alfredo

    Enjoy! And if you give this Chicken Ricotta Meatballs Alfredo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Chicken Ricotta Meatballs with Penne AlfredoChicken Ricotta Meatballs with Penne Alfredo

    Yield: 6 servings

    Chicken Ricotta Meatballs and Penne Alfredo

    Chicken Ricotta Meatballs Alfredo is an easy dinner recipe for any night of the week! Tender chicken and ricotta meatballs are tossed with penne pasta in a creamy spinach and parmesan alfredo sauce. Serve alongside a simple salad and garlic bread.

    Prep Time: 20 minutes

    Cook Time: 35 minutes

    Total Time: 55 minutes

    FOR THE MEATBALLS:

    • 1 pound ground chicken
    • 1/2 cup ricotta
    • 1/2 cup Italian breadcrumbs
    • 1/4 cup freshly grated parmesan cheese
    • 1 large egg, lightly beaten
    • 1 teaspoon garlic paste, or 2 cloves grated garlic
    • 1 tablespoon italian seasoning
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper

    FOR THE PASTA AND ALFREDO SAUCE:

    • 8 ounces dried penne pasta
    • 2 tablespoons unsalted butter
    • 2 cloves fresh garlic, minced
    • 1 cup heavy cream
    • 1/2 cup grated fresh parmesan, plus more for serving
    • 1/8 teaspoon grated nutmeg
    • 2 cups spinach, roughly chopped
    • kosher salt, to taste
    • freshly ground black pepper, to taste
    • 1/2 cup reserved pasta liquids, for thinning sauce (optional)
    • fresh basil, for serving (optional)
    • Preheat your oven to 400°F (or 200°C).Line a large rimmed baking sheet with parchment and set off to the side

    MAKE THE MEATBALLS:

    • In a mixing bowl, measure and add ground chicken, ricotta, italian seasoned breadcrumbs, parmesan cheese, garlic, beaten egg, italian seasoning, kosher salt and freshly ground black pepper. Using a fork, stir well.

    • Using a 2-tablespoon scoop, measure 24 to 26 meatballs and place onto the prepared pan. With slightly damp hands, roll each meatball into a round ball. Bake on the middle rack of your preheated oven for 20 minutes.

    • Once the meatballs are cooked remove the pan from the oven.

    COOK THE PASTA

    • Once the meatballs are in the oven, bring a pot of salted water to a boil. When boiling, add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta water, to thin out the Alfredo sauce as needed, before draining the pasta in a colander.

    MAKE THE ALFREDO SAUCE:

    • While the water is coming to a boil, in a 12-inch skillet, melt butter over medium-low heat and add in shallot, garlic and a pinch of kosher salt. Stir and sauté until softened and the shallot is translucent.

    • Next, pour in heavy cream, add in parmesan and nutmeg. Stir and bring to a simmer, stirring until slightly thickened. Reduce to low and add in the chopped spinach. Stir and simmer until wilted and the sauce has thickened. Taste sauce and season with salt and pepper if desired.

    • Add in the cooked (drained) penne pasta and chicken ricotta meatballs. Gently toss to combine and add any reserved pasta water to thin the sauce if needed.

    • Serve pasta and meatballs in bowls or shallow plates and top with extra grated parmesan cheese and fresh basil (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.

    Serving: 1serving, Calories: 563kcal, Carbohydrates: 40g, Protein: 28g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 172mg, Sodium: 643mg, Potassium: 672mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1917IU, Vitamin C: 4mg, Calcium: 243mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: Italian

    This post may contain affiliate links.

    Laurie McNamara

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  • Sunday dinner is so good with this chicken recipe!

    This oven-roasted chicken is so easy and loaded with delicious flavor! Add this to Sunday dinner!

    Oven Roasted Chicken

    ❤️WHY WE LOVE THIS RECIPE

    We love to make this roasted chicken on a Sunday and enjoy it over the week. This chicken is perfect to make chicken salad, or just enjoy a chicken breast with a delicious meal, make chicken soup, chicken dumplings or any chicken dishes you like. It’s versatile too, you can switch up the spices.

    SWAPS

    This is a versatile recipe; you can switch up the spices, and it can also be used on a turkey. This recipe could also be used on a turkey breast you may just have to adjust the spices.

    Oven Roasted ChickenOven Roasted Chicken

    ⭐TIP

    You want to ensure the internal temperature reaches 165 degrees. You will also want to let the chicken rest for about 20 minutes before slicing or serving. This will keep the chicken moist!

    OTHER DELICIOUS CHICKEN RECIPES

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    Oven Roasted Chicken

    Judy Yeager

    This oven roasted chicken is so easy to make and super versatile! You can use this chicken in many different recipes and it’s great to make on Sunday for dinner.

    Prep Time 15 minutes

    Cook Time 1 hour 30 minutes

    Total Time 1 hour 45 minutes

    Course Main Course

    Cuisine American

    • 1 whole roasting chicken
    • 1 stick unsalted butter
    • 1 tablespoon dried rosemary or about 3 sprigs of fresh
    • 1 tablespoon dried thyme or 3 tablespoons fresh
    • 2 teaspoons onion powder
    • 2 teaspoons salt
    • 1 1/2 teaspoons pepper
    • Melted butter for basting
    • Water to cover bottom of roasting pan

    • Wash your whole chicken and cut stick of butter into small pats with knife. Pull up the skin on the front of the chicken add 3 or 4 pats of butter under the skin. Add butter in crevices by each leg and each wing. Add some butter in the neck area.

    • Melt about 3 tablespoons butter and brush the outer side of the chicken. Sprinkle rosemary, thyme, onion powder, salt and pepper all over the chicken. You can use more or less of these spices as you like.

    • Add enough water to cover bottom of roasting pan and bake uncovered basting the chicken with melted butter at 30 and 60 minutes.

    • Bake in a preheated 425 degree oven for 90 minutes until internal temperature reaches 165 degrees on a meat thermometer. Let rest about 20 minutes before serving.

    We make 2 each time by doubling this recipe. We love making chicken salad and having chicken to use in wraps or with meals. You can add a whole onion in the cavity along with some celery pieces if you like. Could also add vegetables in the pan with the chicken such as potatoes and carrots.

    Keyword Oven Roasted Chicken

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    Judy Yeager

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  • Winter Park’s Briarpatch is now open for dinner



    Credit: via Google Maps

    Winter Park’s Briarpatch Restaurant, the longtime fan favorite that has been dishing out breakfast, brunch and lunch for more than four decades on Park Avenue, has broadened its culinary horizons.

    First opened back in 1980, Briarpatch had previously been serving diners daily up until 5 p.m. But now, the restaurant announced, it will extend its hours to accommodate a brand-new dinner concept. 

    Briarpatch’s nighttime concept now runs Wednesday through Saturday, starting at 5:30 p.m., with dinner entrees, desserts and drinks. 

    The new dinner menu is just as elaborate and curated as its brunch counterpart, featuring French dip sandwiches, gourmet dry-aged burgers, seasonal pasta dishes, sweets and wine. 

    A Golden Hour happy hour takes place Wednesday through Saturday between 3:30 and 5:30 p.m., with limited menu cocktails and appetizers at a discounted price. 

    The restaurant is currently accepting dinner reservations online, but says walk-ins are also welcome.

    If the usual wait for brunch has stopped you from venturing over in the past, you can now try your luck (and stomach-grumbling patience) grabbing an evening table instead.

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    Plus a new West African food truck, a fourth all-halal taco spot and a new rotisserie chicken shop

    Fall Fête fundraising dinner at Kitchen House, Fall Festival at Masjid Al-Rahman, and Four Flamingos’ Stone Crab Brunch Buffet





    Azlyn Cato
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  • I’ve Made 190 Dinners This Year, But THIS Is the “Most Delicious”, Says My Entire Family

    Kelli FosterCulinary Producer

    I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.

    Kelli Foster

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  • Busy Day Ground Beef and Potatoes

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    This simple and delicious one pot recipe features ground beef and potatoes cooked together with flavorful seasonings for an easy and hearty meal. Perfect for a busy weeknight dinner!

    This is a recipe Cade and I would make when we first got married and lately I’ve been in the biggest cooking rut. It’s not even that I don’t want to cook, it’s just that nothing feels inspiring and nothing sounds good. So, I’ve been going back to my roots and making some simple comfort foods that everyone will eat and take no brain cells from me.

    Ingredients for Ground Beef and Potatoes

    Onion and peppers taste good when you pair them with classic ground beef and potatoes! We add a few seasonings and you have an easy ground beef dinner recipe they whole family will love. Here are all the ingredients you need:

    • Canola Oil: helps cook the potatoes until golden and crispy
    • Yukon Gold Potatoes: you can peel them or not and dice them into 1/4-inch cubes
    • Ground Beef: I usually go with 85/15 for good flavor. You can use more lean ground beef if desired, or substitute it with ground turkey or ground chicken.
    • Onion: just a yellow onion works great
    • Red Bell Pepper: you could also grab a yellow or orange bell pepper
    • Worcestershire Sauce: adds rich umami flavor
    • Ketchup: adds flavor and a touch of sweetness
    • Liquid Smoke: adds smokiness
    • Dijon Mustard: adds flavor
    • Seasonings: Smoked Paprika, Garlic Powder, Dried Oregano, Kosher Salt and Ground Black Pepper
    • Parsley: adds a fresh pop of flavor
    a photo of all the ingredients for ground beef and potatoes in separate little bowls and plates

    How to Make Skillet Ground Beef and Potatoes

    You only need one pan to make this family-friendly meal! Grab your cast iron skillet and let’s get cookin’!

    1. Brown the Potatoes: Add oil to a large cast iron skillet and heat over high heat. when the oil is shimmering, reduce the heat to medium high and add the potatoes. Season them with salt and stir to coat. Let them cook until browned, stir often until the potatoes are tender.
    2. Cook the Ground Beef: Remove the potatoes from the skillet and add the ground beef and break it up to cook.
    3. Sauté the Onions and Peppers: Push the meat to the sides of the pan and add the onions. Stir until they soften and then add the bell peppers and cook until soft. Drain any grease if needed.
    4. Combine: Add all the rest of the ingredients (including the potatoes) to the large skillet and continue to cook until the potatoes are tender.
    5. Season: Give the dish one last hit of salt and pepper until you get the flavor you want. Serve it hot and top it with some fresh parsley.

    The complete recipe in full detail can be found in the recipe card down below so keep scrolling for all the information you’ll need to make this tasty dinner recipe.

    a photo of a cast iron skillet full of cooked ground beef and potatoes mixed with diced red bell peppers and onions and topped with mixed fresh parsleya photo of a cast iron skillet full of cooked ground beef and potatoes mixed with diced red bell peppers and onions and topped with mixed fresh parsley

    Do You Have to Use a Cast Iron Skillet?

    Normally I would say that any skillet will get the job done just fine but for this recipe, you must use a cast iron skillet. To get the crispiness and flavor you want, use a cast iron skillet.

    What to Serve with Ground Beef and Potatoes

    When I eat a hearty main dish, I like to have simple vegetable sides to lighten it up. Some of our favorite side dishes are:

    If you want to add some fruit to the dinner, our winter fruit salad would be a great option too!

    Storage Tips

    Store: Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.

    Reheat: You can use the microwave or stovetop to reheat leftover ground beef and potatoes. If I’m reheating just one serving, I’ll pop it in the microwave but if I’m reheating a bunch for the whole family, then I’ll use the stovetop.

    Freeze: These leftover freeze great! Let them cool completely and then store them in an airtight container. They will keep for up to 3 months. Let them thaw in the fridge overnight and then reheat on the stovetop as written above.

    As long as we are talking about leftovers, I love when we have leftovers of this ground beef recipe because I love repurposing them! Sometimes I’ll make scrambled eggs and serve them for breakfast. Or, add some grated cheese and salsa throw it into a tortilla for a tasty burrito for lunch or dinner the next night! Ground beef and potatoes is so versatile!

    a photo of crispy potatoes, cooked ground beef, diced onions and red bell peppers topped with diced parsley in a cast iron skilleta photo of crispy potatoes, cooked ground beef, diced onions and red bell peppers topped with diced parsley in a cast iron skillet

    Warm up with this classic comfort food dish of ground beef and potatoes. Learn how to make it and why it’s a go-to meal for those busy weeknights.

    More Comfort Food Dinner Recipes:

    Prevent your screen from going dark

    • Heat the oil in a large 10-12″ cast iron skillet over high heat.

      2 Tablespoons Canola Oil

    • Once the oil is hot, reduce the heat to medium high, then add the potatoes and a sprinkle of salt evenly over all potatoes. Stir once and let sit to brown the bottom. Cook, stirring often, until the potatoes are turning golden and becoming tender, but not soft, about 6 minutes.

      1 Pound Yukon Gold Potatoes, 1 teaspoon Kosher Salt

    • Remove the potatoes to a dish. Add the meat. Cook, breaking apart the meat.

      1 Pound Ground Beef

    • Push the meat to the sides, and add the onion, stirring until softened, and add the bell pepper until soft. Drain excess grease if needed.

      1 Yellow Onion, 1 Red Bell Pepper

    • Add the Worcestershire, ketchup, liquid smoke, mustard, smoked paprika, garlic powder, oregano, salt and pepper. Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.

      1 Tablespoon Worcestershire Sauce, 1 Tablespoon Ketchup, 1 teaspoon Liquid Smoke, 1 Tablespoon Dijon Mustard, 2 teaspoons Smoked Paprika, 1 teaspoon Garlic Powder, 1 teaspoon Dried Oregano, 1 teaspoon Kosher Salt, ¼ teaspoon Ground Black Pepper

    • Taste and adjust the salt and pepper as desired. Serve hot, topped with chopped parsley.

      Parsley

    Serving: 1cup, Calories: 315kcal, Carbohydrates: 18g, Protein: 15g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 534mg, Potassium: 651mg, Fiber: 3g, Sugar: 3g, Vitamin A: 974IU, Vitamin C: 42mg, Calcium: 41mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Carrian Cheney

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