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Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

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Steelhead Trout Recipe

by |

This Steelhead Trout recipe with herb olive salsa is a simple way to bring big flavor to the table. The fish bakes up perfectly flaky, and the citrusy salsa adds brightness in every bite. It’s a dish I make often because it’s as easy as it is delicious.

Jump to Recipe
baked trout topped with olive herb salsa on a large white platter.

Why This Recipe Works

I love making this Steelhead Trout recipe when I want something fresh, flavorful, and easy. It’s one of those dishes that feels fancy but comes together in no time.

  • Bright Citrus Flavor: The orange slices bake right on top of the fish, adding a gentle sweetness and keeping it juicy. It’s a similar citrusy touch I love in my Salmon with Avocado Salsa.
  • Fresh Herb Olive Salsa: The salsa is what makes this dish shine. The mix of lemon, olives, and herbs adds a tangy, savory finish that brings the whole meal to life.
  • Perfectly Flaky Texture: Baking the trout at high heat gives it that tender, flaky texture every time. It’s the same satisfying result you get with Pan Fried Salmon, just a little lighter and easier.
  • Quick and Simple: This recipe takes about 30 minutes from start to finish. It’s perfect for busy nights or when you want a healthy dinner without much effort.
  • Healthy and Versatile: Steelhead trout is packed with protein and omega-3s, and you can easily swap it with salmon. It’s a wholesome, feel-good meal that fits any occasion.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

ingredients for baked trout with herb olive salad in individual bowls.

Ingredients

  • Steelhead Trout – The main ingredient, mild and buttery with a tender texture. You can substitute it with salmon if that’s what you have.
  • Orange – Thinly sliced and baked on top of the trout to infuse a subtle sweetness and bright aroma.
  • Lemon Juice – Brings a fresh, tangy acidity to the herb salsa, balancing the richness of the fish.
  • Lemon Zest – Adds concentrated citrus flavor that complements the orange and brightens the salsa.
  • Green Olives – Provide a briny, savory contrast to the citrus and herbs. Castelvetrano or any mild green olive works well.
  • Shallot – Finely chopped for a gentle, sweet onion flavor that blends smoothly into the salsa.
  • Green Onions – Add a mild bite and freshness that pairs perfectly with the herbs.
  • Cilantro – Brings a fresh, herby note to the salsa. If you prefer, substitute with flat-leaf parsley.
  • Arugula – Adds a peppery freshness and a bit of texture to the salsa. Spinach or baby kale can be used instead.

For full list of ingredients and instructions, see recipe card below.

Instructions

4 images showing the process of preparing and cooking oven baked trout with herb olive salsa.
  1. Prepare Trout: Pat the trout dry on both sides with paper towels. Place it skin side down on the prepared baking sheet. Brush with olive oil and sprinkle evenly with kosher salt. Arrange thin orange slices over the top of the fish.
  2. Bake: Transfer the baking sheet to the oven and bake for 12–15 minutes, depending on the thickness of the trout. Check for doneness by gently pricking the fish with a fork — if it flakes easily, it’s ready. The internal temperature should read 135–145°F on an instant-read thermometer.
  3. Make Herb Olive Salsa: While the trout bakes, combine olive oil, lemon juice, lemon zest, sliced green olives, chopped shallot, green onions, cilantro, and arugula in a medium bowl. Stir to mix well and season with salt to taste.
  4. Finish & Serve: Once the trout is done, transfer it to a serving platter. Lightly squeeze the baked orange slices over the fish, then remove them. Spoon the Herb Olive Salsa generously over the top.

For full list of ingredients and instructions, see recipe card below.

baked trout topped with herb olive salsa on a white serving platter.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

  • Protein Options: I usually make this with steelhead trout, but salmon works perfectly too. You can even try it with cod or halibut for a milder flavor.
  • Citrus Swaps: I love using orange slices for a gentle sweetness, but lemon or grapefruit slices give a sharper, tangier edge.
  • Herb Choices: If cilantro isn’t your favorite, swap it for parsley or basil. You can also mix in a little dill for a fresh, classic seafood flavor.
knife and fork cutting into oven baked trout.

What to Serve with Steelhead Trout Recipe

Salads

Appetizers

baked trout topped with herb olive salsa on a white serving platter next to a knife and fork.

FAQs

Can I use salmon instead of steelhead trout?

Yes. Salmon works beautifully in this recipe and can be cooked the same way. Just keep an eye on the baking time since salmon fillets can be a bit thicker.

Do I need to remove the skin before baking?

No, you can leave the skin on. It helps keep the fish moist while baking and is completely safe to eat if cleaned well.

How do I know when the trout is fully cooked?

The easiest way to check is to gently prick the fish with a fork. If it flakes easily and looks opaque, it’s ready. You can also use an instant-read thermometer to confirm it’s between 135°F and 145°F.

Can I make the herb olive salsa ahead of time?

Yes. The salsa can be made up to 2 days in advance and stored in the fridge. Just give it a quick stir before serving to refresh the flavors.

Can I grill the trout instead of baking it?

Yes. You can grill the trout over medium heat for about 4–5 minutes per side, depending on thickness. Keep the orange slices on top to help prevent the fish from drying out.

How long does it keep?

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the cooked trout for up to 1 month. Reheat in a 350°F oven until warmed through or use the microwave for a quicker option.

oven baked trout topped with herb olive salsa on a white serving platter next to 2 bottles of wine.

More Fish Recipes You’ll Enjoy

  • Salmon Fish Tacos – Salmon Fish Tacos with creamy avocado slaw are a healthy and fun dinner you can make for special occasions or regular weeknights.
  • Pan Fried Salmon – This perfectly crusted Pan Fried Salmon Recipe (Keto & Whole30) with citrus fennel salad is a restaurant-worthy meal that’s ready in minutes.
  • Salmon Piccata – Try this salmon piccata for an elegant meal ready in 20 minutes! Salmon is pan-seared to perfection and bathed in a creamy lemon-caper sauce.
  • Oven Baked Salmon Recipe with Tangy Gremolata Sauce – Baked Salmon with Tangy Gremolata Sauce is an easy weeknight meal that’s done in 20 minutes. It’s bright, fresh, and filling!

If you try this Steelhead Trout recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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4.43 from 7 votes

Steelhead Trout Recipe

This Steelhead Trout recipe with herb olive salsa is a simple way to bring big flavor to the table. The fish bakes up perfectly flaky, and the citrusy salsa adds brightness in every bite. It’s a dish I make often because it’s as easy as it is delicious.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: steelhead trout recipe
Servings: 6 servings
Calories: 325kcal
Author: Lena Gladstone

Ingredients

Trout

  • 2 lbs trout or sub with salmon
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 medium orange thinly sliced

Herb Olive Salsa

Instructions

  • Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
  • Place the trout skin side down on a parchment-lined baking sheet. Make sure to pat it dry first on both sides. Brush trout with olive oil. Sprinkle it with salt. Add sliced orange.
  • Bake for 12-15 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready. An instant-read thermometer should read 135-145° F.
  • In a bowl add the olive oil, lemon juice, lemon zest, olives, chopped shallot, chopped green onions, chopped cilantro and chopped arugula. Mix to combine. Salt to taste.
  • Once the trout is done cooking, add to a serving platter, squeeze the oranges a bit and remove them off the trout. Top with Herb Olive Salsa and serve.

Notes

  • Pat the trout dry before baking. Removing excess moisture helps the skin crisp up and prevents the fish from steaming.
  • Use parchment paper. It keeps the fish from sticking and makes cleanup easy.
  • Slice the orange thinly. Thin slices release more juice and flavor while the fish bakes.
  • Don’t overbake. Start checking for doneness at 12 minutes; the fish should flake easily and look opaque.
  • Use an instant-read thermometer. Aim for 135–145°F for perfectly cooked, tender trout.
  • Make the salsa ahead. The flavors deepen as it sits, so it’s great to prepare a few hours in advance.
  • Chop the herbs and greens finely. This helps the salsa blend evenly and coat the fish better.
  • Taste and adjust the salsa. Add more lemon juice or salt if you want extra brightness.
  • Let the fish rest for a few minutes before serving. This keeps the juices inside and the texture moist.
  • Repurpose leftovers. Flake the trout into salads, grain bowls, or tacos for an easy next-day meal.
 
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you! 

Nutrition

Calories: 325kcal | Carbohydrates: 6g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 88mg | Sodium: 936mg | Potassium: 670mg | Fiber: 2g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 26mg | Calcium: 97mg | Iron: 3mg

Chicken Pot Pie with Puff Pastry

by |

I love this Chicken Pot Pie with Puff Pastry because it’s both homestyle and effortless. The puff pastry bakes up golden and crisp while the filling stays creamy and full of flavor. It’s one of those recipes that never lets me down. Make individual pot pies or a big one.

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Quick and Easy Homemade Chicken Pot Pies with Puff Pastry with puff pastry, thyme, and fresh chicken and veggies.

Why This Recipe Works

I make this Chicken Pot Pie with Puff Pastry whenever I want something cozy, simple, and satisfying. Here’s what makes it special:

  • Comfort in Every Bite: The creamy chicken filling and buttery puff pastry are the perfect pair. It’s that same warm, homey feeling you get from my Puff Pastry Quiche recipe.
  • Flaky, Golden Topping: The puff pastry bakes up light and crisp every time. It’s an easy way to get that bakery-style finish without making dough from scratch.
  • Loaded with Veggies: Carrots, peas, broccoli, and celery make this pie hearty and colorful. It’s comfort food that still feels fresh and balanced.
  • Simple to Make: Using rotisserie chicken or leftover baked chicken keeps things quick. You can have this ready in less than an hour, which makes it perfect for busy nights.
  • Endlessly Adaptable: You can swap in mushrooms or other veggies for a new twist, just like in my Chicken Mushroom Pot Pie. It’s one of those recipes that always fits what you have on hand.
Quick and Easy Homemade Chicken Pot Pies with Puff Pastry served in a white bowl with fresh thyme.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

Ingredients for Quick and Easy Homemade Chicken Pot Pies with Puff Pastry. Using peas, onion, celery, salt, butter, egg wash, garlic, thyme, chicken, milk, brocolli, puff pastry, chicken stock, carrots, and flour.

Ingredients

  • Cooked Chicken – The base of the filling, tender shredded chicken adds hearty protein and flavor. I like using rotisserie chicken for convenience, but my Everyday Baked Chicken Breasts work perfectly too.
  • Carrots – Chopped into small pieces, they bring sweetness and color to the filling. Frozen carrots can be used if you’re short on time.
  • Onion – Adds depth and a savory base flavor that ties the filling together. Yellow or white onions both work well.
  • Celery – Brings a mild crunch and classic pot pie flavor. It balances the richness of the sauce.
  • Broccoli – Adds a fresh, green bite and a bit of texture. You can swap it for green beans or spinach if you prefer.
  • Peas – Sweet and tender, frozen peas are easy to use and add a pop of color.
  • All-Purpose Flour – Helps thicken the sauce so it’s creamy and smooth. Gluten-free flour can be substituted if needed.
  • Unsalted Butter – Forms the base of the roux and adds rich flavor. If using salted butter, reduce the added salt slightly.
  • Dried Thyme – Adds a subtle earthy note that complements the chicken and vegetables. Fresh thyme can be used for a brighter flavor.
  • Chicken Broth – Creates a flavorful base for the creamy sauce. Low-sodium broth gives you more control over the seasoning.
  • Whole Milk – Adds creaminess and body to the filling. You can use 2%, half-and-half, or even a dairy-free milk alternative.
  • Puff Pastry – The flaky, buttery topping that makes this pot pie irresistible. Slightly thaw it before cutting into squares or shapes.

For full list of ingredients and instructions, see recipe card below.

Instructions

  1. Prep Chicken: Shred cooked chicken breasts or use rotisserie chicken, discarding the skin. Set aside.
  2. Cook Vegetables: In a large saucepan, melt ¼ stick of butter over medium heat. Add onion and cook for 2–3 minutes. Add celery and carrots, sautéing for 5 minutes until softened. Add the remaining butter and cook until onions are translucent and vegetables are tender.
  3. Make the Roux: Sprinkle in flour, salt, and thyme. Stir continuously for 2 minutes to form a thick paste and cook out the raw flour taste.
  1. Create the Sauce: Slowly pour in the milk while stirring to combine. Once smooth, gradually add chicken broth. Simmer and whisk until the mixture thickens slightly into a creamy sauce.
  2. Add Chicken and Veggies: Stir in shredded chicken, broccoli, and peas. Mix well until everything is evenly coated in the sauce. Turn off the heat and set aside.
  1. Prepare Puff Pastry: Bring puff pastry to room temperature. Cut into 2–3 inch squares or use cookie cutters for fun shapes. Place pieces on a parchment-lined baking sheet. Whisk egg yolk and brush on both sides of each pastry piece.
  2. Bake Pastry: Preheat oven to 400°F. Bake puff pastry according to package instructions until golden and puffed.
  3. Assemble and Serve: Spoon hot filling into bowls or ramekins. Top each serving with a piece of baked puff pastry. Serve immediately and enjoy the warm, flaky comfort.

For full list of ingredients and instructions, see recipe card below.

Quick and Easy Homemade Chicken Pot Pies with Puff Pastry served in a white bowl with fresh thyme.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

  • Protein Options: I usually use shredded chicken, but turkey works great too, especially after the holidays. You can also try cooked shrimp or leftover roast beef for something different.
  • Vegetable Swaps: I like to mix in corn, green beans, or mushrooms when I have them. Use whatever veggies are in your fridge or freezer.
  • Pastry Options: Puff pastry is quick and flaky, but you can use pie crust or biscuit dough if that’s what you have. Just bake until golden.
Quick and Easy Homemade Chicken Pot Pies with Puff Pastry served in a white bowl with fresh thyme.

What to Serve with Puff Pastry Chicken Pot Pie

Side Dishes

Appetizers

FAQs

Can I use store-bought rotisserie chicken?

Yes. Rotisserie chicken works perfectly for this recipe and saves a lot of time, just like it does in my Rotisserie Chicken Salad recipe. Just remove the skin and shred the meat before adding it to the filling.

How do I keep the puff pastry from getting soggy?

Bake the pastry separately from the filling and add it on top just before serving. This keeps it crisp and flaky.

Can I use frozen vegetables instead of fresh?

Absolutely. Frozen vegetables work perfectly and save prep time. You can add them straight to the sauce without thawing first.

Can I bake the pot pie in one large dish instead of individual servings?

You can. Pour the filling into a baking dish, top with a full sheet of puff pastry, and bake until golden and bubbling. It’s great for family-style dinners.

How long does it keep?

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove or in the microwave until warmed through. The puff pastry is best baked fresh, but you can re-crisp it in the oven if needed.

More Family Dinner Recipes You’ll Enjoy

  • Cajun Potato Soup – This Cajun Potato Soup is the kind of comforting meal I crave when I want something hearty with a little kick. It’s loaded with soft potatoes, Cajun spice, and savory bacon. I like to serve it with crusty bread to soak up every drop.
  • Copycat Panera Broccoli Cheddar Soup – This copycat Panera broccoli cheddar soup is creamy, cheesy, and packed with cozy flavors. It’s made in one pot and done in just 30 minutes!
  • Smoked Salmon Tart – If an everything bagel, salmon, and cream cheese got together, you’d get this Smoked Salmon Tart! Whipped cream cheese, salmon, fresh dill, and red onions is layered on puff pastry to make this easy breakfast or brunch.
  • One-Pot Mediterranean Chicken and Orzo – One-Pot Mediterranean Chicken and Orzo is a creamy, flavorful, and satisfying family-friendly meal. Ready in 40 minutes from start to finish!

If you try this Chicken Pot Pie with Puff Pastry recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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5 from 9 votes

Chicken Pot Pie with Puff Pastry

Comfort food at its finest, serve your family individual Chicken Pot Pies with Puff Pastry for total satisfaction. Filling the whole house with warmth, it’s an effortless and time-saving choice for dinner.
Prep Time15 minutes
Cook Time20 minutes
Puff Pastry Baking Time10 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: baked, chicken, chicken pot pie, dinner, easy dinner, veggies
Servings: 6 servings
Calories: 659kcal
Author: Lena Gladstone

Ingredients

For the Filling:

  • 3-4 cups cooked chicken 3 chicken breasts, rotisserie or my Everyday Baked Chicken Breasts, shredded
  • 2 cups carrots 1/4 inch, chopped
  • 1 cup onion 1/4 inch, chopped
  • 1 cup celery 1/4 inch, chopped
  • 2 cups broccoli chopped
  • 2 cups peas frozen
  • ½ cup all-purpose flour
  • ½ cup unsalted butter
  • 1 tsp dried thyme or a few sprigs of fresh thyme
  • 1 tsp salt more to taste if needed
  • 2 cups chicken broth
  • 2 cups whole milk or whatever dairy you have on hand

For the Puff Pastry:

  • 1 sheet puff pastry slightly thawed, cut into squares or use cookie cutter to make shapes
  • 1 egg yolk for pastry wash

Instructions

  • Shred the cooked chicken, discarding the skin, and set it aside.
  • In a large saucepan over medium heat, melt ¼ stick of the butter and add the chopped onion. Cook for 2 to 3 minutes, then add the celery and carrots and sauté for about 5 minutes, until the vegetables begin to soften and the onion turns translucent.
  • Add the remaining butter to the pan and cook until fully melted, then stir in the flour, salt, and thyme to form a thick paste. Cook for about 2 minutes, stirring constantly, to remove the raw flour taste.
  • Slowly pour in the milk while stirring to fully incorporate it into the mixture, then gradually add the chicken broth. Continue whisking and simmer gently until the sauce thickens slightly.
  • Stir in the shredded chicken, broccoli, and frozen peas, mixing well until everything is evenly combined, then remove the pan from the heat.
  • Bring the puff pastry to room temperature, then cut it into 2 to 3 inch squares or use a cookie cutter to create shapes. Arrange the pastry pieces on a parchment-lined baking sheet.
  • Whisk the egg yolk in a small bowl and brush the egg wash over both sides of each puff pastry piece.
  • Preheat the oven to 400°F (205°C) and bake the puff pastry according to the package instructions until golden and puffed.
  • To serve, spoon the hot chicken filling into bowls and top each portion with baked puff pastry pieces.

Notes

  • Cut vegetables evenly. Keeping the pieces the same size helps them cook at the same rate and gives the filling a smooth texture.
  • Use rotisserie chicken for convenience. It saves time and adds extra flavor to the filling.
  • Don’t rush the roux. Let the flour cook for a couple of minutes before adding milk to remove any raw taste.
  • Add liquids slowly. Pour in the milk and broth gradually while whisking to keep the sauce silky and lump-free.
  • Keep the puff pastry cold. Slightly chilled dough puffs up better and stays flaky after baking.
  • Brush both sides of the pastry with egg wash. This helps it brown evenly and gives a glossy finish.
  • Bake the pastry separately. It stays crisp and golden instead of getting soggy from the filling.
  • Taste and adjust seasoning. Add a little more salt or thyme at the end if needed to balance the flavors.
  • Make the filling ahead. Store it in the fridge for up to two days and reheat gently before serving with fresh pastry.
  • Reheat leftovers in the oven. This keeps the pastry flaky and prevents it from turning soft in the microwave.
 
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you! 

Nutrition

Serving: 0g | Calories: 659kcal | Carbohydrates: 47g | Protein: 29g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 924mg | Potassium: 809mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8447IU | Vitamin C: 57mg | Calcium: 176mg | Iron: 4mg

Loaded Air Fryer Baked Sweet Potatoes

by |

I love how these loaded Air Fryer Baked Sweet Potatoes come out perfectly tender inside with just a hint of crisp on the outside. A little butter, a spoonful of yogurt sauce, and some crunchy radishes make them feel fresh and satisfying.

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Loaded Air Fryer Baked Sweet Potatoes on a white plate with cutlery and fresh herbs.

Why This Recipe Works

I make these Air Fryer Baked Sweet Potatoes all the time because they’re simple, cozy, and always turn out perfectly. Here’s what makes them special:

  • Crispy Outside, Soft Inside: The air fryer gives the sweet potatoes a crisp, salty skin while keeping the inside buttery and tender. It’s the same reason I love making Sweet Potato Fries in Air Fryer – that perfect texture balance every time.
  • Quick and Easy: No need to heat up the oven or wait an hour for dinner. These cook fast, with almost no cleanup, which makes them my go-to side on busy nights.
  • Fresh, Creamy Toppings: The yogurt sauce adds a cool, tangy layer that pairs so well with the natural sweetness of the potatoes. A sprinkle of herbs and a few pickled onions make every bite pop.
  • Versatile for Any Meal: Serve them as a side, or load them up with your favorite toppings for a full meal.
  • Naturally Good: These sweet potatoes don’t need much to shine. A little olive oil, a pinch of salt, and the air fryer brings out their best flavor — simple, wholesome, and always satisfying.
Closeup of Loaded Air Fryer Baked Sweet Potatoes on a white plate with fresh herbs and creamy yogurt sauce.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

Ingredients

  • Sweet Potatoes – The base of this recipe. Choose small or medium sweet potatoes for faster cooking and even texture. Their natural sweetness pairs perfectly with the tangy yogurt sauce. You can also use yams, Russet, or Yukon gold potatoes if you prefer.
  • Greek Yogurt or Sour Cream – The creamy base for the sauce. Greek yogurt gives a tangy, lighter flavor, while sour cream makes it extra rich.
  • Lemon Juice – Adds brightness and a little acidity to balance the sweetness of the potatoes and the creaminess of the sauce.
  • Smoked Paprika – Brings a subtle smoky flavor that complements the roasted taste of the potatoes. Regular paprika or chili powder can be used instead.
  • Green Onions – Add a mild onion flavor and a bit of freshness. Use dried if that’s what you have, or finely chop fresh ones for more color and texture.
  • Pickled Onions – Give a tangy, crisp bite that cuts through the creamy and buttery elements. If you don’t have them, any quick-pickled onions will do.
  • Fresh Radishes – Thinly sliced radishes add crunch and a peppery note that keeps each bite fresh.

For full list of ingredients and instructions, see recipe card below.

Instructions

  1. Make the Creamy Yogurt Sauce: Combine Greek yogurt (or sour cream), lemon juice, smoked paprika, salt, and green onions in a small bowl. Stir until smooth and creamy. Set aside while the sweet potatoes cook.
  2. Prep the Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Rub each one with a little olive oil and sprinkle with sea salt to coat evenly.
  1. Air Fry the Potatoes: Place the sweet potatoes in the air fryer basket, leaving space between each one for even cooking. Set the air fryer to 400°F. Cook 12–15 minutes for small potatoes or 30–45 minutes for medium to large potatoes.
  2. Rest: Remove the sweet potatoes from the air fryer and let them rest for about 5 minutes.
  1. Slice: Slice each one open and add a pat of butter inside to melt.
  2. Top & Serve: Spoon the creamy yogurt sauce over the warm potatoes. Add sliced radishes, homemade Pickled Onions, and a sprinkle of fresh herbs. Serve on their own or alongside your favorite protein or salad.

For full list of ingredients and instructions, see recipe card below.

Loaded Air Fryer Baked Sweet Potatoes served on a white plate with creamy yogurt sauce on the side. Radishes, fresh herbs, and pickled onions for topping on the side.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

  • Potato Options: I usually use sweet potatoes, but you can swap in yams, Russets, or Yukon Golds. Just adjust the cooking time based on size and type.
  • Sauce Swaps: I love the creamy yogurt sauce, but sour cream, ranch, or even a drizzle of tahini work great too. You can also mix in a little hot sauce for extra kick.
  • Topping Ideas: Try topping with black beans, avocado, salsa, or shredded cheese for a heartier meal.
Baked sweet potatoes with creamy yogurt sauce served on the side. Fresh herbs, radishes, and pickled onions in separate bowls on the side.

What to Serve with Air Fryer Baked Sweet Potatoes

Main Dishes

Side Dishes

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes. You can easily swap sweet potatoes for Russet, Yukon Gold, or even baby potatoes. Just keep in mind that the cooking time may vary depending on the size and type of potato you use.

Do I need to pierce the sweet potatoes before air frying?

It’s not required for the air fryer, but you can if you prefer. The air fryer circulates heat evenly, so the potatoes cook through without bursting.

Can I make these without the yogurt sauce?

Absolutely. The yogurt sauce adds a nice tang, but you can skip it or replace it with sour cream, ranch, or even a drizzle of tahini. The potatoes are delicious on their own too.

How long do leftovers keep?

Store any leftover sweet potatoes in an airtight container in the fridge for up to 3–4 days. Reheat them in the air fryer at 350°F for about 5 minutes or until warmed through. The yogurt sauce can be stored separately in the fridge for up to 3 days.

More Potato Recipes You’ll Enjoy

  • Crispy Air Fryer Potatoes – Crispy air fryer potatoes combine golden-brown edges with a fluffy interior. Seasoned with thyme and garlic, they have an unbeatable flavor!
  • Air Fryer Potato Wedges – Air Fryer Potato Wedges are a fun and flavorful snack or side dish made from 8 easy ingredients in about 30 minutes.
  • Salt Roasted Potatoes with Smoked Garlic Aioli – These Salt Roasted Potatoes are encrusted in kosher salt and rosemary, then baked until buttery, soft, and perfectly seasoned.
  • Smashed Fingerling Potatoes – These smashed fingerling potatoes are ultra-crispy, buttery, and creamy. They make the perfect steak side dish or game-day snack.

If you try this Air Fryer Baked Sweet Potatoes recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
5 from 6 votes

Loaded Air Fryer Baked Sweet Potatoes

Just in time for summer, these buttery soft Loaded Air Fryer Baked Sweet Potatoes are the perfect side dish for your next barbeque. Ready in under 30 minutes, load them up with fresh veggies and a homemade yogurt sauce for a mouthful of flavor.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: 20 minute recipe, 30 minute meal, appetizer, mashed potatoes, potatoes, side dish, sides, summer, vegan, vegetarian
Servings: 4
Calories: 346kcal
Author: Lena Gladstone

Ingredients

Sweet Potatoes

  • 8 small sweet potatoes or 4 large washed and dried
  • 1 tsp olive oil
  • 1 tsp sea salt
  • 4 tbsp butter unsalted

Creamy Yogurt Sauce

  • 4 tbsp Greek yogurt or sour cream
  • ½ lemon juiced
  • ¼ tsp smoked paprika
  • ¼ tsp sea salt or salt to taste
  • 1 tbsp dried or fresh green onions finely chopped if fresh

Toppings

Instructions

Creamy Yogurt Sauce

  • Combine all sauce ingredients in a bowl and mix. Set aside.

Baked Sweet Potatoes

  • Wash and dry the sweet potatoes. Add some olive oil to your hands and rub the potatoes until well coated. Finish with a sprinkle of salt.
  • Add the sweet potatoes to the air fryer. Make sure there is space between each one. Turn the air fryer to 400°F. Cook for 12-15 minutes for small, or 30-45 minutes for medium-large size.
  • Remove the sweet potatoes when fork tender. Let them rest for 5 minutes, then slice open and add butter to the inside.
  • Top the baked sweet potatoes with creamy yogurt sauce, sliced radishes, pickled onions, and fresh herbs. Enjoy with your favorite side of protein, salad, or on their own.

Notes

If you don’t own an air fryer, the sweet potatoes can easily be roasted in an oven. Preheat the oven to 425ºF and prepare the potatoes with a thorough wash and dry. Prick with a fork, rub with olive oil, and season with salt all around the outside. Add the potatoes to a baking sheet lined with parchment paper or tinfoil. 
Roast small sweet potatoes in the oven for 35 to 40 minutes. Larger potatoes will need 45 to 50 minutes to cook all the way through. Once they’re soft enough for a fork to glide through the thickest part, allow the cooked potatoes to rest on the counter for 5 minutes or until they’re cool enough to handle.

Nutrition

Calories: 346kcal | Carbohydrates: 54g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 976mg | Potassium: 916mg | Fiber: 8g | Sugar: 12g | Vitamin A: 37313IU | Vitamin C: 14mg | Calcium: 101mg | Iron: 2mg

Parker House Rolls

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These Parker House Rolls with garlic butter are soft, buttery, and baked to golden perfection! With a flaky, melt-in-your-mouth texture and fresh sage topping, they’re always a hit. Plus, these rolls are easy to make ahead of time, making them a stress-free addition to any holiday spread or dinner party.

Jump to Recipe
Bread rolls on a cutting board with butter on the side

Why This Recipe Works

These are not your average dinner rolls. Parker House rolls make the best addition to holiday meals (alongside stuffed turkey breast and buttermilk mashed potatoes, of course). Complete with garlic butter and fresh sage, they have a soft, buttery, indulgent flavor that is completely irresistible!

But first, what are Parker House rolls? Named after the iconic Boston Parker House Hotel (also the birthplace of Boston cream pie), they first appeared in the 1870s after an angry chef tossed a pan of unfinished rolls into the oven, accidentally creating their signature folded shape.

Close up of dinner rolls with sage leaves on top

Nowadays, that shape isn’t just for show—it’s designed to hold even more garlic butter (or whatever you choose to stuff them with, like jam or compound butter). And with my step-by-step photos, you can guarantee perfectly golden, pillowy results every single time.

Ingredients

  • All-Purpose Flour: All-purpose flour creates a perfectly tender yet sturdy structure, making it ideal for soft, pull-apart garlic butter rolls.
  • Instant Yeast: This fast-acting yeast helps the rolls rise quickly and consistently (and it can be mixed right into the dry ingredients—no proofing required).
  • Kosher Salt: Kosher salt dissolves better than table salt, but if you only have table salt, reduce the amount slightly. Morton and Diamond Crystal are my go-to kosher salt brands.
  • Whole Milk: Adds richness and helps create an ultra-soft crumb. Warm the milk slightly (around 100-110 degrees Fahrenheit) to kickstart and activate the yeast.
  • Honey: Adds subtle moisture to the dough and feeds the yeast, resulting in a fluffy rise.
  • Butter: The cornerstone of Parker House rolls, butter gives these rolls their signature richness, flakiness, and golden exterior. Stick with unsalted butter to maintain control over the salt level.
  • Eggs: Add structure and help create that golden-brown exterior. Make sure they’re at room temperature for easier mixing and better dough consistency.
  • Fresh Sage: Provides an earthy, aromatic finishing touch. If fresh sage isn’t available, you can use dried sage, but the flavor won’t be as vibrant.
4 images showing the process of shaping dinner rolls

Instructions

  1. Mix Dry and Wet Ingredients: Combine the flour, yeast, and salt into the bowl of a standing mixer. Then, add the warm milk, honey, egg, and butter.
  2. Make the Dough: Mix the dough using the dough hook attachment until everything is incorporated. Cover the bowl with plastic wrap and leave the dough to rise.
  3. Make the Garlic Butter: In the meantime, mix the softened butter and garlic.
  4. Form the Rolls: Transfer the dough to a lightly floured surface. Divide it in half, then roll each half into a square. Spread the garlic butter on both sides before cutting the dough into 6 strips. Shape each strip into a spiral, then place them seam-side down in the baking dish.
  5. Second Rise: Place a sage leaf on top of each roll. Cover them with plastic or a damp kitchen towel, and let your garlic butter rolls rise for 30 minutes.
  6. Bake: Bake these Parker House rolls until they’re nice and golden brown. When they’re done, brush the tops with leftover garlic butter and sprinkle with salt.
Raw bread rolls in a baking dish

Substitutions & Variations

  • All-Purpose Flour: Substitute with bread flour for a chewier texture or whole wheat flour for a nuttier flavor. If using whole wheat flour, replace only half to keep the rolls soft.
  • Instant Yeast: If you only have active dry yeast, proof it in the warm milk (110 degrees Fahrenheit) with the honey for 5-10 minutes until foamy before mixing.
  • Whole Milk: For a dairy-free version, try 2% milk, almond milk, or oat milk. For extra richness, use half-and-half or a mix of milk and cream.
  • Honey: Feel free to swap honey with granulated or brown sugar, maple syrup, or agave.
  • Butter: For a dairy-free option, use your favorite plant-based butter or margarine. Ghee or clarified butter can also work if you prefer the flavor.
  • Fresh Sage: If fresh sage isn’t available, you could also experiment with fresh thyme or rosemary for a different herbal touch.
  • Cheesy Twist: Sprinkle some grated Parmesan or shredded cheddar between the folds of the dough before baking.
  • Seeded Topping: Top the rolls with sesame seeds, poppy seeds, or everything bagel seasoning before baking for added crunch and flavor.
Baked dinner rolls in a baking dish

Storing & Reheating

These Parker House rolls store and freeze beautifully. I highly recommend preparing and freezing the dough or keeping a baked batch in your freezer for when the holidays arrive.

  • Fridge: Store baked rolls in an airtight container or resealable bag in the fridge for up to 5 days. Reheat gently before serving for best results.
  • Freezer: You can freeze the dough or the baked rolls for up to 3 months. For dough, assemble the rolls through step 5, then cover the pan with plastic wrap or foil and freeze. For baked rolls, let them cool completely, then store them in a sealed container or bag.
  • Reheating: Reheat baked rolls in a 325-degree Fahrenheit oven for 10 minutes until warm. If reheating from frozen, thaw first and then warm as directed.
Close up of baked dinner rolls with fresh sage leaves

Expert Tips

  • Use Fresh Yeast: Check your yeast, as expired yeast won’t rise properly. You can do this by checking the expiry date or letting it bloom in warm milk and honey. If it becomes bubbly and foamy after 5-10 minutes, it means the yeast is still alive.
  • Measure Flour Correctly: Use a kitchen scale or spoon the flour into your measuring cup and level it off with a knife. Overpacking the flour can result in dense rolls!
  • Don’t Skip the First Rise: Let the dough rise in a warm spot until it doubles in size. This step is crucial for developing the soft, airy texture Parker House rolls are known for.

FAQs

Can garlic butter rolls be made ahead of time?

Yes! Follow the instructions on the recipe card until step 4. Then, instead of letting your garlic butter rolls rise at room temperature, cover them and place them in the fridge. They can be left in the fridge for a few hours or overnight. Remove them from the fridge 30 minutes before baking, then bake as directed.

Why didn’t my dough rise?

This could be due to expired yeast, cold liquid ingredients, or a drafty rising environment. Make sure your yeast is fresh, your milk is warm (not hot), and your dough rises in a warm, draft-free spot.

Can I make gluten-free Parker House rolls?

Yes, but make sure to use a 1:1 gluten-free baking flour that contains xanthan gum. The rolls may not rise as much, but they’ll still taste delicious.

Baked dinner rolls on a wood cutting board with a small bowl of butter on the side

More Holiday Recipes

Let’s get to cooking! Serve these garlic butter rolls with a holiday dinner spread featuring some classics like these.

Did you try these soft and buttery Parker House rolls? Let me know what you think, and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!

Sage and garlic butter dinner rolls.
Print Recipe
4.46 from 11 votes

Best Parker House Rolls (with Garlic Butter)

These Parker House rolls with garlic butter are soft, buttery, and baked to golden perfection! With a flaky, melt-in-your-mouth texture and fresh sage topping, they're always a hit. Plus, they're easy to make ahead of time, making them a stress-free addition to any holiday spread.
Prep Time15 minutes
Cook Time20 minutes
Rest time45 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Dinner, Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: appetizer, breads, dinner rolls, garlic butter rolls, parker house rolls, side dish
Servings: 12 rolls
Calories: 244kcal
Author: Lena Gladstone

Ingredients

Parker House Rolls

  • 3 ¼ – 3 ½ cups all-purpose flour plus more if needed
  • 1 packet instant quick rise yeast equals 2 1/4 tsp
  • ½ teaspoon kosher salt
  • 1 cup whole milk warmed
  • 3 tablespoons honey
  • 4 tablespoons salted butter softened
  • 1 large egg room temperature

Topping the rolls

Instructions

  • Preheat the oven to 350ºF. Grease a 9×13 inch baking dish.
  • In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, egg, and softened butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours.
    Dough in a mixing bowl.
  • To make the garlic butter, combine the softened butter and fresh garlic together in a small bowl.
    Garlic butter in a bowl.
  • Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick.
    Cutting dough in half.
  • Spread the garlic butter on each square, saving any leftover butter for serving.
    Garlic butter on dough.
  • Cut each square of dough into 6 strips.
    Cut dough into strips.
  • Roll each strip into a spiral and arrange seam side down in the greased baking dish.
    Rolling dough.
  • Cover the dish and let the rolls rise in a warm spot for about 30 minutes until they're puffy. Add one sage leaf on top of each roll. Alternately, you can let the rolls sit in the fridge overnight ahead of time.
  • Bake the rolls for 18-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining garlic butter and a sprinkle flaky sea salt. Pull them apart to serve warm with more butter.

Notes

To Make Ahead: Prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place them in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.

Nutrition

Calories: 244kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 191mg | Potassium: 87mg | Fiber: 1g | Sugar: 5g | Vitamin A: 347IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 2mg

Easy Cheese Danish Recipe

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This Easy Cheese Danish Recipe features cream cheese and fruit-filled pastries you can enjoy for brunch, the holidays, or a quick breakfast. Easy to make with simple ingredients!

Jump to Recipe
apricot and cherry danishes on a piece of parchment paper.

Fruit and cream cheese puff pastry danish

If you’re looking for a bakery-worthy, yet simple recipe to bring to Sunday brunch, it has to be this Easy Cheese Danish Recipe. The pastries are so easy to make and use the simplest of ingredients! Just one bite of the decadent cream cheese and fruit filling and your guests will be clamoring for more.

apricot and cherry danishes on a wire rack, surrounded by fresh fruit.

This recipe is particularly easy thanks to the puff pastry. It cuts the prep time in half because you don’t have to fuss over homemade dough! It’s flexible, too. I filled the fruit danishes with a decadent cheesecake-like filling and apricots but you can use any fresh summer berry or stone fruit you love instead.

These easy danish pastries are a must-have for quick weekday breakfasts, Sunday brunch, or holiday celebrations. Pair them with Ham and Cheese Crepes and Strawberry Cream Cheese French Toast, and you’ll have a desirable spread no one can resist.

Ingredients for easy cheese danishes in individual white bowls.

Ingredient notes

  • Puff pastry – Because easy danish recipes are always made with puff pastry! It’s a simple and time-saving solution that’s just as delicious as homemade dough.
  • Eggs – Eggs whisked into the cream cheese layer help it taste extra rich. They’re also brushed over the pastry to help it turn golden brown and flaky.
  • Cream cheese – The sweet, creamy center of the danishes is made from cream cheese, sugar, vanilla, and eggs.
  • Fruit – I made these danishes with apricots and cherries but any type of fruit will work. Fresh berries or stone fruit are terrific choices for summer.
  • Jam – Jam is brushed over the fruit, so try to match the flavor with the fruit you used.
4 images showing the process of preparing easy cheese danishes.

How to make this easy cheese danish recipe

Using puff pastry to make homemade danishes simplifies the process so all you have to do is fill them with cream cheese and fruit, then bake! Here’s how it’s done:

  1. Make the cream cheese filling: Beat the cream cheese, egg yolk, sugar, and vanilla together in a bowl.
  2. Prepare the egg wash: Whisk a cracked egg and a splash of water together in a separate bowl.
  3. Cut the puff pastry: Cut each sheet of puff pastry into 12 equal rectangles. Prick the sheet all over with a fork to help the dough stay crisp and light in the oven.
  4. Assemble the cheese danish pastries: Spread the cream cheese filling in the middle of each rectangle of pastry. Place slices of fruit on top, then brush with jam over the fruit. Brush the edges with the egg wash.
  5. Bake, then enjoy: Bake the danish pastries until the edges are golden brown and flaky. Serve warm and enjoy!
4 images showing how to assemble easy cheese danishes.

Tips and variations

  • Keep the puff pastry cold – Once the frozen pastry has thawed, keep it in the fridge until all of the danish layers are ready and it’s time to assemble the pastries.
  • Working with puff pastry – If any unused pastry is sitting on the kitchen counter, cover it with a damp kitchen towel. You don’t want it to dry out or crack!
  • Change the fruit – Instead of apricots, fill each cheese danish with cherries, strawberries, blueberries, blackberries, or peaches.
  • Lighten up the filling – Substitute the cream cheese filling for this lighter yogurt custard.
  • Add glaze at the end – In addition to the jam glaze, you can decorate the baked and cooled danishes with a drizzle of sweet lemon glaze.
baked apricot and cherry danishes on a wire rack.

Frequently asked questions

What kind of puff pastry should I use?

Storebought frozen puff pastry is sold in sheets and blocks. Both work well but sheets will be more consistent in shape (and don’t need to be rolled out with a rolling pin).

Is puff pastry the same as danish pastry?

Puff pastry and danish pastry are very similar, as they’re both laminated doughs used for sweet pastries. Danish pastry, however, is much sweeter, fattier, and made with yeast. Because of this, it’s the heavier, richer choice whereas puff pastry is light and airy.

Do you glaze the danishes before or after baking?

Glaze the danishes with the warm jam before they head into the oven.

Can you make danishes ahead of time?

You can bake the danishes 1 or 2 days ahead of serving. If you’d like to serve them warm, just pop them in a 325ºF oven for 5 or 10 minutes.

Can you use frozen or jarred fruit?

Yes, both frozen and jarred fruit can be used to fill the danishes.

Storing

Store: Once the pastries are assembled and baked, store them in an airtight container at room temperature for 1 or 2 days or in the fridge for 3 to 4 days. 

Freeze: I don’t recommend freezing baked danishes. 

close up on baked apricot and cherry danishes on a wire rack.

Looking for more decadent, fruit-filled pastries?

If you try this Easy Cheese Danish Recipe let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
5 from 3 votes

Easy Cheese Danish Recipe

This Easy Cheese Danish Recipe features cream cheese and fruit-filled pastries you can enjoy for brunch, the holidays, or a quick breakfast. Easy to make with simple ingredients!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: baking, breakfast, brunch, dessert, easy dessert, fresh fruit, fruit, jam
Servings: 24 servings
Calories: 174kcal
Author: Lena Gladstone

Ingredients

Danish

Cheese Layer

Fruit Layer

  • 12 apricots sliced or quartered or sub with strawberries, raspberries, blueberries, or cherries
  • 4 tablespoons apricot jam or your favorite jam for glazing fruit

Instructions

  • Preheat the oven to 400℉.
  • Start by preparing your fruit first. If using apricots, half them and remove pits, and slice them into slices. If using strawberries, cherries or peaches, hull/pit, then slice – leave blueberries and raspberries whole.
  • Make the cream cheese filling. Using a fork, in a bowl mix the room temperature cream cheese, egg yolk, sugar and vanilla until combined.
  • In a small bowl, whisk together an egg and a splash of water for the egg wash.
  • Unwrap the dough, 1 sheet at a time. Cut into 12 equal rectangles. Using a fork, prick the dough all over, leaving out 1/2-inch edge.
  • Transfer the cutouts to a parchment lined baking sheet.
  • Spread the cream cheese filling all over each puff pastry rectangle, leaving out the edges.
  • Place slices of apricots or other berries on top of each pastry. Brush with jam all over the fruit. Brush the edges of the pastries with beaten egg.
  • Place in the preheated oven on the middle rack. Bake for 15-20 minutes (cooking time will depend on your oven), or until the edges are golden brown and flaky.
  • Serve warm or at room temperature.

Notes

It is super important to always work fast when we are baking with puff pastry or place it in the freezer for 5 minutes so that it stays cold.

Nutrition

Calories: 174kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 85mg | Potassium: 77mg | Fiber: 1g | Sugar: 5g | Vitamin A: 492IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

Raspberry Lemon Burnt Basque Cheesecake

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Let it crack and burn! This crustless Raspberry Lemon Burnt Basque Cheesecake is cooked at high heat to achieve its signature caramelized outside and impossibly creamy inside. It’s the easiest cheesecake you’ll ever make!

Jump to Recipe
a cracked burnt Basque cheesecake topped with white sugar on a white cake plate.

A cheesecake recipe you can’t mess up

There seems to be a new recipe every few months that almost “breaks” the internet. First, it was the Dalgona whipped coffee craze, then Pancake Cereal… I think Basque cheesecake is next on the list!

This Raspberry Lemon Burnt Basque Cheesecake recipe is easy to love because it doesn’t require precision or much patience. The incredibly luscious, custard-like filling is surrounded by a slightly crisp and almost burnt crustless exterior which comes from cooking the Spanish cake at high heat. Unlike traditional American cheesecake, a burnt cheesecake welcomes cracks on the outside for added character!

overhead view of a baked Basque cheesecake with slices cut out and raspberries on top.

The cheesecake is finished with fresh lemon zest and granulated sugar on top and raspberries inside for a dash of brightness and acidity. The pop of color doesn’t hurt the gorgeous and mouth watering presentation either!

slice of cheesecake on a white plate next to a fork and raspberries.

What is basque cheesecake?

The Basque-style burnt cheesecake originated at La Viña restaurant in the San Sebastian region of Spain. Unlike a New York style cheesecake, a Basque cake is crustless and cooked at a high heat to achieve the signature burnt top, cracks, and creamy inside. Think of it as a rustic, no-nonsense cheesecake!

small white bowls filled with raspberries, lemon zest, cream, cream cheese, sugar, and eggs.

Ingredients you need to make basque cheesecake

  • Cream cheese – Make sure it’s at room temperature so it’s easy to work with.
  • Sugar – Granulated white sugar is best.
  • Heavy cream – Try not to substitute this for half and half or regular milk. The results just won’t be as balanced or rich without the cream.
  • Eggs – The inside of a Basque cheesecake is almost like custard, which means we need a lot of eggs.
  • All purpose flour – Just a small amount of flour is all you need to help thicken the cheesecake batter.
  • Vanilla bean paste – You really can’t beat the true vanilla flavor from vanilla bean paste. Vanilla extract can be used as a substitute if you can’t find the paste.
  • Lemons – Add fresh lemon zest to the batter and mix it with granulated sugar to sprinkle on top of the cake. It adds a beautiful brightness to the rich bites.
  • Raspberries – Fresh are best! Blueberries work as well.
whipping eggs into a white creamy mixture in a metal bowl.
whipping flour into a white creamy mixture in a metal bowl.
cake batter in a metal pan with raspberries on top.

How to make basque burnt cheesecake

A 9-inch springform pan and parchment paper are necessary for this recipe. Without the two, your cheesecake could get stuck in the pan or leak everywhere. Otherwise, the recipe steps are very straightforward!

  1. Prepare the pan: Line the springform pan with parchment paper, making sure the excess goes up the sides and leaves an overhang.
  2. Start the filling: Beat the cream cheese in the bowl of a stand mixer or use a handheld mixer. Add the granulated sugar, then the lemon zest and mix until combined.
  3. Add the eggs: Lower the speed and add 1 egg at a time to the filling.
  4. Finish the filling: Mix in the heavy cream and vanilla bean paste next. Sift the flour and salt into the bowl and mix on low until fully combined.
  5. Add the raspberries: Pour the finished batter into the prepared springform pan. Push the raspberries one at a time into the cake. 
  6. Make the sugar coating: Combine the remaining sugar and lemon zest in a small bowl. Sprinkle half on top of the cake and save the rest for when it’s time to eat.
  7. Bake the cake: Bake the cheesecake for just under 1 hour. You’ll know it’s done when the top is burnt (or caramelized) and slightly jiggly in the center. 
  8. Cool, slice, and enjoy: Sprinkle the remaining lemon-sugar coating on top of the baked cheesecake. After 10 to 15 minutes, take it out of the pan, slice, and enjoy with extra fresh raspberries!
a dark brown baked cheesecake in a metal pan.
a dark brown baked cheesecake topped with lemon zest and white sugar in a metal pan.

Helpful tips and FAQs

  • It’s perfectly normal and expected for the cheesecake to sink in the middle once it cools. In fact, it’s part of the Basque cheesecake’s charm!
  • You can let it cool for a few minutes after it comes out of the oven or leave it in the pan for several hours at room temperature. It’ll turn out firmer if you leave it to cool longer.
  • If the top isn’t as brown as you like, turn the broiler on for a few minutes. Watch it very carefully so it doesn’t burn too much.
  • Feel free to swap the raspberries for strawberries, blueberries, blackberries, or another berry you love.
a baked Basque cheesecake surrounded by parchment paper with white sugar and lemon zest on top.

Why is it called Basque cheesecake?

This dessert is named after the region in which it was invented, Basque, Spain.

What can you serve with burnt cheesecake?

Basque cheesecake is traditionally served with sherry wine! Instead of or in addition to the lemon-sugar coating and fresh raspberries, make some homemade raspberry coulis and drizzle some on each slice.

close up on a dark brown baked Basque cheesecake on a piece of parchment paper with white sugar sprinkled on top.

Can you make mini Basque cheesecakes out of this recipe?

To make mini basque cheesecakes, pour the batter into small parchment-lined ramekins. Bake for about 30 to 35 minutes, or until the center is slightly jiggly and the exterior is nicely browned. Let the mini cheesecakes cool for 15 minutes to an hour before removing from the ramekins and eating.

Can you make it ahead of time?

Yes! Once the baked cake is fully cool, cover it in plastic and place it in the fridge for up to 1 day.

Tools for Raspberry Lemon Burnt Basque Cheesecake

a baked Basque cheesecake with slices cut out and raspberries on top.

Looking for more berry-licious dessert recipes?

Did you try this Raspberry Lemon Burnt Basque Cheesecake? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
3.89 from 18 votes

Raspberry Lemon Burnt Basque Cheesecake

Let it crack and burn! This Raspberry Lemon Burnt Basque Cheesecake is cooked at high heat to achieve its signature caramelized top while still being impossibly creamy on the inside. You can’t mess this one up!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert, Sweet
Cuisine: Spanish
Keyword: berries, cream cheese, creamy, dessert, easy dessert, raspberries, raspberry, sweet
Servings: 10 servings
Calories: 474kcal
Author: Lena Gladstone

Ingredients

  • 24 oz cream cheese full-fat and at room temperature
  • ¾ cup granulated sugar plus 3 tablespoons for lemon sugar
  • 1 ½ lemon zested and divided
  • 3 large eggs at room temperature
  • 1 ½ cups heavy cream
  • 1 tablespoon vanilla bean paste or sub with vanilla extract
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter softened
  • 1 cup raspberries fresh or sub for blueberries

Instructions

  • Preheat the oven to 400°F and make sure the rack is in the middle of the oven. Butter a 9-inch springform by using 1 teaspoon of softened butter on the bottom and sides of the pan. Then line the pan with parchment paper up the sides; you want it to overhang by at least 1.5-2 inches.
  • Using a mixer add cream cheese to the mixing bowl and beat until smooth. Add 3/4 cup of granulated sugar, ½ the lemon zest. Mix until combined on medium speed.
  • Turn mixer to lower speed and add one egg at a time, mixing in between. Repeat with the remaining two eggs. Scrape down sides in between to make sure everything is incorporated.
  • Add heavy cream and vanilla bean paste or vanilla extract and mix for another 30 seconds to combine.
  • Sift flour and salt into the bowl and mix on low to combine for 30 seconds.
  • Pour the batter into the prepared springform.
  • Add the raspberries a few at a time and push them into the batter. Leave some showing on top.
  • In a small bowl combine the remaining 3 tablespoons of sugar and the remaining half of lemon zest. Top half of it on the cheesecake. Reserve the other half for serving.
  • Place springform on a cookie sheet and transfer to the oven. Cook between 50 to 55 minutes. The cheesecake should still be a little jiggly in the center and it will be a dark brown on the outside, which is what you want.
  • Sprinkle it with lemon sugar and let it cool for 5-10 minutes before removing the springform. This allows the cheesecake to set more.
  • Serve at room temperature. You can top with extra berries, optional.

Nutrition

Calories: 474kcal | Carbohydrates: 25g | Protein: 7g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 370mg | Potassium: 186mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1562IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 1mg

Keto Cheeseburger Stuffed Mini Peppers

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Mini peppers stuffed with cheesy ground beef and warm marinara sauce on top makes these Keto Cheeseburger Stuffed Mini Peppers almost better than a real hamburger. Keto, low-carb, and gluten-free!

Red and orange beef stuffed peppers on parchment paper

I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions are my own

These Keto Cheeseburger Stuffed Mini Peppers are a low-carb dinner or appetizer filled with juicy and lean ground beef, mushrooms, onion, and bound together with an egg white. Topped with melted cheese and marinara sauce, the peppers are so delectable and so much lighter than a regular hamburger.

Red and orange stuffed peppers next to packaged ground beef, herbs, and marinara sauce

This light meal prep or family dinner option is made extra delicious using Laura’s Lean Ground Beef. Unlike most other “natural” beef, Laura’s Lean is always sourced from suppliers that never use added hormones or antibiotics and are always vegetarian fed. I always feel good about serving it to both my family and guests!

Using mini peppers in this recipe means everything is ready in record time! They’re also bite-sized, meaning you can serve the keto stuffed peppers as an appetizer, snack, or for a tasty main with Creamy Cauliflower Mash and Baked Asparagus on the side.

White and brown bowls filled with mini peppers, cheese, beef, mushrooms, and onions

Ingredients you’ll need

  • Mini peppers – Making this recipe with cute and colorful sweet mini peppers means you can serve it as an appetizer or for a keto and low-carb party snack.
  • Laura’s Lean Ground Beef – Using Laura’s 92% lean beef will cut down on the grease and make this dish much lighter. I recommend buying in bulk so you always have beef ready to use in your freezer.
  • Mushrooms – Cooked mushrooms double down on the meaty flavor in this recipe.
  • Worcestershire sauce – For a little bit of umami flavor that helps elevate the flavors from the meat and cooked veggies. Your Worcestershire sauce is not gluten-free if it contains malt vinegar. In this case, replace it with tamari.
  • Onion – This will be grated and blended right into the hamburger filling. 
  • Egg white – To help bind everything together in the filling.
  • Mozzarella – Shredded mozzarella is added right before the stuffed peppers are done baked to give them a creamy and stretchy melted cheese topping.
  • Marinara sauce and parsley – For a savory finish!
Baked beef stuffed mini peppers in a white pan

How to make mini stuffed peppers with ground beef

woman's hand holding a marinara-dipped stuffed pepper
  1. Cook the veggies: In a pan, cook the mushrooms with butter. Add in the garlic and cook until soft and fragrant.
  2. Make the beef filling: Combine the beef, cooked mushrooms, salt, grated onion, Worcestershire Sauce, and egg white in a large bowl.
  3. Stuff the peppers and bake: Cut each mini pepper in half lengthwise, remove the seeds, and place each one in a baking dish. Spoon some of the beef mixture into each pepper before baking for 15 minutes.
  4. Add the cheese, then serve: Top each pepper with cheese before adding them back in the oven for another few minutes. Add the parsley and warm marinara sauce on top when they’re done!

Tips and substitutions

  • Want to add rice? You can add pre-cooked rice or cauliflower rice to the beef filling.
  • If you’re craving a little spice, mix some chopped jalapenos into the filling.
  • No need to parboil the peppers! Their small size helps the peppers cook and tenderize in record time and without cooking them beforehand.
  • Make sure to use sugar-free marinara sauce. This way it will be keto-friendly.
  • The egg white is optional. Feel free to leave it out if you want.
Serving platter holding stuffed mini peppers and white bowls with marinara sauce

Can I make these ahead of time?

Every element of this dish can be made ahead of time for meal prep. Make the ground beef filling and store it in an airtight container in the fridge for 1 or 2 days. You can also slice, prepare, and store the peppers in the fridge until you’re ready to put the dish together.

Not quite ready to cook the stuffed peppers yet? The mini peppers can easily be stuffed and then left covered in the fridge. Just throw them in the oven right before dinner time!

More keto and low-carb recipes

Put all of these dishes to create the keto and low-carb meal of your dreams:

Did you try this recipe? Don’t forget to tag me on Instagram @lenaskitchenblog + use the #lenaskitchenblog hashtag. I love browsing through the photos of your recreations!

Print Recipe
4.43 from 7 votes

Keto Cheeseburger Stuffed Mini Peppers

Mini peppers stuffed with cheesy ground beef and warm marinara sauce on top makes these Keto Cheeseburger Stuffed Mini Peppers almost better than a real hamburger. Keto, low-carb, and gluten-free!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: appetizer, baked, beef, easy appetizer, healthy snack, keto, keto dinner, low carb, low carb dinner
Servings: 4 servings
Calories: 536kcal
Author: Lena Gladstone

Ingredients

Instructions

  • Preheat the oven to 350ºF. Spray a baking sheet with olive oil spray.
  • In a pan on medium-high heat, melt the butter and add the finely chopped mushrooms. Cook for 5 minutes, moving the mushrooms around a few times. Add garlic and cook for an additional 1 minute.
  • In a large bowl, combine the beef, cooked mushrooms and garlic, salt, grated onion, Worcestershire Sauce, and egg white. Mix to combine.
  • Cut each pepper in half lengthwise and remove the seeds. Place them in the baking dish. Spoon some of the ground beef mixture into each pepper.
  • Bake for 15 minutes or until the peppers have softened and the beef is cooked through.
  • Top the peppers with cheese. Place them back in the oven and bake for additional 3-4 minutes. Top with chopped parsley and marinara sauce or serve more on the side for dipping.

Notes

To make ahead of time: Make the ground beef filling and store it in an airtight container in the fridge for 1 or 2 days. The peppers can also be sliced, prepped, and kept in the fridge until you’re ready to put the dish together.
You can also stuff the peppers, place them in a covered baking dish, and leave them in the fridge for a few hours until it’s time to bake.

Nutrition

Calories: 536kcal | Carbohydrates: 15g | Protein: 33g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 1685mg | Potassium: 962mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3968IU | Vitamin C: 136mg | Calcium: 270mg | Iron: 4mg

Cheesy Italian Meatball Sliders Recipe

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These party-perfect Cheesy Italian Meatball Sliders are loaded with tasty seasonings, melted cheese, and juicy meatballs. They’re easy to make, use simple ingredients, and can be prepared ahead of time.

Jump to Recipe
close up on a tray of baked slider buns covered in cheese and herbs

Soft brioche buns filled with cheese, marinara, and a juicy meatball are what dreams are made of. The perfect game day snack, these Cheesy Italian Meatball Sliders are drool-worthy and full of the best savory flavors. The gooey stretch of melted mozzarella is the cherry on top of this delicious appetizer.

Instead of slicing the buns in half like a hamburger slider, we’re instead going to scoop out the top of the bun and stuff it with meatballs, marinara sauce, and cheese. How does it get better than that? Oh yeah, with garlic herb butter, Italian seasonings, and parmesan cheese all over!

tray of baked slider buns covered in cheese and herbs

Grab your friends, turn the game on, and serve platter after platter of these cheesy sliders next to Buffalo Chicken Tenders, Loaded Deviled Eggs, and some drinks!

small bowls with meatball slider ingredients next to a bag of slider buns

Ingredients you need for Italian meatball sliders

  • St. Pierre Bakery brioche sliders – These brioche buns are so soft, fluffy, and the perfect vessel to hold the cheesy meatballs in marinara sauce. You can find St. Pierre Bakery slider buns in your local grocery store bakery aisle.
  • Frozen meatballs – Using premade frozen meatballs speeds up this recipe. Use an Italian variety to compliment the other ingredients. If you’re more of a fan of homemade meatballs, try making my Asian Pork Meatballs.
  • Marinara sauce – Use your favorite storebought marinara sauce or season a can of crushed tomatoes with Italian seasonings like oregano, paprika, parsley, and salt and pepper.
  • Garlic herb butter – This will dress the buns so each bite is savory, soft, and creamy.
  • Cheese – Mozzarella cheese will melt on the inside of the sliders while the parmesan on top acts as the perfect garnish.
womans hand brushing butter onto hollowed slider buns
womans hand adding a spoonful of marinara into hollowed slider buns
slider buns on a tray covered in cheese

How to make meatball sliders

  1. Make the herbed garlic butter: Mix the butter and garlic together in a saucepan over low heat. Transfer the melted garlic butter to a bowl and mix with the parsley and salt.
  2. Cook the meatballs: In the same pot, add the meatballs and marinara sauce and cook for 10 minutes on medium-low heat.
  3. Prepare the buns: Use a cookie cutter or knife to cut meatball-sized holes out of the buns. Place the buns on a baking sheet, brush each one with garlic butter (inside and out), and bake in the oven for 5 minutes.
  4. Add the meat and cheese: Add mozzarella, one meatball, and marinara into each bun. Top with more cheese and bake. When the sliders are finished baking and the cheese has melted, finish each one with a sprinkle of parmesan and parsley before serving.
overhead view of a tray of cheesy baked sliders

Tip and substitutions

  • Not sure what to do with the leftover bread from the slider buns? Use the cut pieces of bread to make croutons in stuffing, a brussels sprouts salad, or to add to spaghetti.
  • Use any kind of meatball you like. Italian flavored beef or pork meatballs will pair best with the savory marinara and cheese but you can lighten it up with turkey or chicken instead. To make it vegetarian-friendly, use meatless meatballs!
  • You must pre-cook the meatballs before baking them in the sliders. Otherwise, they’ll be undercooked and not safe to eat.
close up of a meatball slider cut in half

Can meatball sliders be made ahead of time?

The sliders can be assembled ahead of time on the baking sheet. Just cover them well in foil and keep them in the fridge until you’re ready to bake.

The sliders are best enjoyed hot and fresh out of the oven. Storing any leftovers in the fridge will make the buns soggy.

womans hand taking pulling 1 slider from a tray of cheese-covered sliders

More party appetizers to try

Whether you need more party snacks or an exciting appetizer, these recipes will do the trick:

If you try these Cheesy Italian Meatball Sliders, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
4.34 from 15 votes

Cheesy Italian Meatball Sliders

These party-perfect Cheesy Italian Meatball Sliders are loaded with tasty seasonings, melted cheese, and juicy meatballs. They’re easy to make, use simple ingredients, and can be prepared ahead of time.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: American, Italian
Keyword: 30 minute meal, appetizer, easy appetizer, meat, meatballs, party, party food, side dish, snack
Servings: 6 servings
Calories: 505kcal
Author: Lena Gladstone

Ingredients

  • 12 brioche sliders center removed, or use hawaiian rolls
  • 6 tbsp unsalted butter melted
  • 4 tbsp garlic finely chopped
  • 2 tbsp parsley or fresh basil plus more for garnish, finely chopped
  • 1/2 tsp kosher salt
  • 12 meatballs
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella
  • ¼ cup Parmesan cheese freshly grated

Instructions

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  • In a small pot, melt the butter with the garlic. Once the butter is melted and the garlic is fragrant, add them to a small bowl along with the chopped parsley and 1/2 teaspoon of salt.
  • In the same pot, add the meatballs and marinara sauce. Cook for 10 minutes on medium-low heat.
  • Using a cookie cutter or knife, cut out holes in the tops of the brioche sliders (big enough to fit 1 meatball). Don’t cut all the way through. Remove the center of the brioche slider.
  • Brush garlic herb butter in each cutout and on top of the sliders. Bake for 5 minutes uncovered.
  • Remove the sliders from the oven. Divide 1 ½ cups of mozzarella cheese in each opening, one meatball per slider with some sauce. Top with the remaining ½ cup mozzarella cheese.
  • Bake for 5-7 minutes or until the cheese is melted. Remove from the oven and sprinkle with Parmesan cheese mixed with chopped parsley. Enjoy while they are hot.

Nutrition

Calories: 505kcal | Carbohydrates: 40g | Protein: 21g | Fat: 29g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 941mg | Potassium: 415mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1103IU | Vitamin C: 9mg | Calcium: 316mg | Iron: 3mg

Crispy Smashed Potatoes with Roasted Garlic

by |

Heavenly Crispy Smashed Potatoes with Roasted Garlic are all you need for an epic dinner! Please your guests with this easy to make side dish and top it with elegant balsamic shallots and fresh parmesan.

Jump to Recipe

Originally posted November 2016, updated August 2020.

Bowl full of smashed potatoes with balsamic shallots and green onions on top

This recipe for Crispy Smashed Potatoes with Roasted Garlic is so amazing, you’ll be making it every weekend. Luxurious roasted garlic, acidic balsamic shallots, and melted fresh parmesan are a welcome contrast to the crispy potato skins and their creamy insides. 

Metal colander full of white potatoes

You’ll be overwhelmed by the golden-brown and crispy potatoes when you pull the tray from the oven. Finish them off with fresh lemon zest and green onions for a colorful and flavorful side dish! Pair this easy and delicious dish with my Creamy Cheesy Polenta for holidays and parties to come.

Bowl full of smashed potatoes with balsamic shallots and green onions on top

What are smashed potatoes?

If you’ve ever made baked potatoes, you can easily handle this recipe. This golden landscape of roasted potatoes are first par-boiled and then smashed with a cup on a baking tray. The semi-flattened is then baked until golden-brown and crispy. 
Smashed potatoes can be topped with anything you like, whether it’s cheese, romesco sauce, chimichurri, fresh herbs, yogurt sauce, mixed greens, or pickled onions.

Cooked smashed potatoes on a plate with parchment paper and green onions on the side

Ingredients Needed

These will be the most elegant roasted potatoes you ever eat. Top them with elegant toppings, like roasted garlic, balsamic shallots, and parmesan cheese. 

Here’s what you need:

  • Baby Yukon gold potatoes
  • Olive oil
  • Sea salt
  • Parmesan cheese
  • Fresh green onions
  • Lemon zest
  • Garlic 
  • Shallots
  • Balsamic vinegar

How to Make Crispy Smashed Potatoes with Roasted Garlic

Start by making the balsamic shallots:

  1. Peel the shallots, cut each of them in half, then chop each half into thin half circles.
  2. Heat the olive oil in a large pan and add the shallots. Sauté on medium heat until slightly brown and caramelized. Add in the balsamic vinegar and sauté until it dissolves.
  3. Cool and store the shallots in the refrigerator in a closed jar until the potatoes are ready.
Sliced shallots and onions on a round cutting board

Next, roast the garlic:

  1. Chop the garlic heads in half and lightly drizzle them with olive oil. Wrap each half tightly in foil.
  2. Bake at 400ºF for 25-30 minutes or until fragrant, soft, and golden brown.
  3. Remove the garlic from the oven and leave them to cool before handling. Once they’ve cooled down, squeeze out the individual cloves into a bowl.
Garlic head cut in half and wrapped in foil

Finally, make the smashed potatoes:

  1. Place the unpeeled potatoes in a large saucepan and cover with water. Salt the water, then bring to a boil on the stove.
  2. Once boiling, reduce the heat and simmer until the potatoes are fork tender, about 20-30 minutes. Next, drain the potatoes and leave them to cool.
  3. Preheat your oven to 450ºF and prepare a large baking sheet.
  4. Place the cooked potatoes onto the baking sheet and use the bottom of a mason jar or a glass to gently smash each potato. Once they’re smashed, drizzle each with olive oil and sprinkle with salt. 
  5. Bake the potatoes for 15 minutes before flipping each of them. Again, drizzle with olive oil and add another sprinkle of salt. Bake for an additional 15 minutes until brown and crispy.
  6. Remove from the oven and add the roasted garlic, balsamic shallots, and parmesan cheese on top. Bake for another 5 minutes or until the cheese has melted.
  7. Finally, remove the tray from the oven, add the zest of a lemon and sprinkle with green onions. Place on a platter, serve, and enjoy!
Boiling white potatoes in a pot and then roasting them

Helpful Recipe Tips

  • Try to use small potatoes rather than large. They’ll be way more crispy and delicious.
  • Use the largest baking tray you have. This way you can make more potatoes!
  • Both yellow or red potatoes will work in this recipe. Use what you have on hand.
  • Make it a meal! Drizzle your potatoes with a lemony yogurt sauce for a satisfying and flavorful main dish.
Woman's hand holding a smashed potato

Making ahead of time

Par-boil the potatoes ahead of time and keep them in the fridge until you are ready to smash and roast them. 

Roast a few heads of garlic ahead of time and caramelize the shallots in olive oil and balsamic vinegar. Both can be stored in the fridge up to 1 week ahead of time.

Leftover potatoes can be stored in a sealed container in the fridge for up to 5 days. Reheat on a baking tray in the oven until warmed through.

Bowl full of smashed potatoes with balsamic shallots and green onions on top

More Recipes With Potatoes

If you try these Crispy Smashed Potatoes with Roasted Garlic, please leave me a comment below or tag me on Instagram @lenaskitchenblog! I would love to know what you think.

Print Recipe
4.74 from 15 votes

Crispy Smashed Potatoes with Roasted Garlic

Heavenly Crispy Smashed Potatoes with Roasted Garlic are all you need for an epic dinner! Please your guests with this easy to make side dish and top it with elegant balsamic shallots and fresh parmesan.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: appetizer, potatoes, side dish, sides, simple
Servings: 6 servings
Calories: 234kcal
Author: Lena Gladstone

Ingredients

Balsamic Shallots

Roasted Garlic

  • 1 head garlic cut off the top to expose the garlic
  • 1 tbsp olive oil

Potatoes

Instructions

Balsamic Shallots

  • While potatoes cook, peel the shallots or onions, cut each of them in half, then cut into thin slices.
  • In a large pan, heat olive oil and add the shallots, sauté on medium heat until slightly caramelized. Add the balsamic vinegar and sauté until vinegar dissolves.
  • Cool and store in the refrigerator in a closed jar until ready to use. You can make this a few days ahead of time if needed.

Roasted Garlic

  • While potatoes cook, cut off the top to expose the garlic and drizzle with olive oil. Wrap tightly in foil.
  • Bake at 400ºF for 25-30 minutes or until fragrant, soft, and golden brown.
  • Cool before handling. When ready to use, squeeze the cloves in a bowl. You can make this a few days ahead of time if needed.

Smashed Potatoes

  • Preheat oven to 450ºF.
  • Place the unpeeled potatoes in a large saucepan and cover with water. Salt the water, then bring to a boil on the stove.
  • Once boiling, reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes, depends on the size of your potatoes. Drain and leave them to cool.
  • Using the bottom of a mason jar or a glass, gently smash each potato.
  • Drizzle each potato with olive oil, then sprinkle with salt. Place the tray in the oven and bake for 15 minutes.
  • Remove from the oven and flip each potato to the other side. Drizzle with remaining olive oil and sprinkle with salt. Continue to bake for an additional 15 minutes until brown and crispy.
  • Remove from the oven, add to a serving dish. Add the roasted garlic, balsamic shallots, and parmesan cheese on top, zest one lemon, and sprinkle with green onions. Add any finishing salt if needed. Enjoy!

Notes

  • Par-boil the potatoes ahead of time and keep them in the fridge until you are ready to smash and roast them. 
  • Roast a few heads of garlic ahead of time and caramelize the shallots in olive oil and balsamic vinegar. Both can be stored in the fridge up to 1 week ahead of time.
  • Leftover potatoes can be stored in a sealed container in the fridge for up to 5 days. Reheat on a baking tray in the oven until warmed through.

Nutrition

Serving: 0g | Calories: 234kcal | Carbohydrates: 17g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 75mg | Potassium: 366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 1mg

Bacon and Cheddar Breakfast Biscuits

by |

Say hi to your new favorite savory biscuit! My Bacon and Cheddar Breakfast Biscuits are soft, fluffy, and incredibly delicious. Serve them warm and layer in your favorites for the best breakfast sandwich ever!

Jump to Recipe
Flaky, buttery, crispy on the outside and fluffy on the inside packed with CHEDDAR, HERB AND BACON BISCUITS. The perfect start to any morning.

Freshly baked Bacon and Cheddar Breakfast Biscuits are a delicious alternative to toast. Serve them with compound butter, honey, or jam. Better yet, use them to make an irresistible and savory breakfast sandwich!

These biscuits are easy to make and wonderfully flakey thanks to the frozen butter and buttermilk. This recipe comes together beautifully using a few key ingredients, an easy kneading process, and letting the dough firm up in the freezer.

If you follow these step by step easy instructions and don’t overwork your dough, you will get the flakey and fluffy texture in the biscuits. Plus, they can be baked right from frozen so you can make them ahead of time just keep them in the freezer until you’re ready.

Flaky, buttery, crispy on the outside and fluffy on the inside packed with CHEDDAR, HERB AND BACON BISCUITS. The perfect start to any morning.

Ingredients you need

These biscuits have all the stuff you need for a light and fluffy breakfast treat. Plus, with the bonus of bacon and cheese, it’ll be hard to stop at just one!

This is what you need:

  • Extra-sharp cheddar cheese
  • Bacon
  • Fresh green onions
  • All-purpose flour
  • Unsalted butter
  • Buttermilk
  • Baking powder and baking soda
  • Sugar
  • Kosher salt
Flaky, buttery, crispy on the outside and fluffy on the inside packed with CHEDDAR, HERB AND BACON BISCUITS. The perfect start to any morning.

How to make Bacon and Cheddar Breakfast Biscuits 

Follow the instructions carefully so the biscuits aren’t overworked and turn out soft and buttery. Using freshly cooked bacon and ice cold butter will give you the most elegant flavors.

Here’s what you need to do:

  1. Cook the bacon: Heat your bacon slices in a skillet on the stovetop over medium-high heat. Transfer them to a paper towel-lined plate once they’re brown and crispy.
  2. Prepare the dough: In a large bowl, combine the flour, baking powder, baking soda, salt, bacon, grated cheese, and chopped green onions. Mix to combine. Grate the frozen butter into the flour mixture and mix gently with a spatula. Add the buttermilk and stir using a spatula until a soft dough forms.
  3. Knead and form biscuits: Place the dough on a lightly floured clean surface. Knead the dough 3 to 4 times. Roll it out into the shape of a rectangle, then use the rim of a glass, round cookie cutter, or biscuit cutter to cut out 12 to 15 biscuits. Place them onto the prepared baking sheet then into the freezer.
  4. Bake: While the biscuits are in the freezer, preheat the oven to 450ºF. After 15 minutes, remove them from the freezer and bake for 17 to 20 minutes. Serve warm and fresh from the oven.
Flaky, buttery, crispy on the outside and fluffy on the inside packed with CHEDDAR, HERB AND BACON BISCUITS. The perfect start to any morning.

Helpful Recipe Tips

  • Always use frozen butter! The shaved butter flakes will melt as the biscuits bake, making them incredibly soft and flaky. 
  • The same goes for the buttermilk. The colder it is, the better your biscuits will turn out. Keep it in the fridge until it needs to be added to the dough.
  • Don’t overmix the dough! Overworking it means the biscuits will turn out tough and dense.
  • If you’ve cut the biscuits smaller than 2 1/2 inches, bake them for around 15 to 17 minutes instead. Every oven is different, so watch your biscuits carefully.
  • Flipping the biscuits upside down before placing them on the baking sheet will help them rise even higher. In addition, brush them with a little melted butter before baking so it soaks into the dough.
  • Add 1 or 2 tablespoons of dried chives or dill to the dough for a punch of herbiness.
Flaky, buttery, crispy on the outside and fluffy on the inside packed with CHEDDAR, HERB AND BACON BISCUITS. The perfect start to any morning.

Making ahead of time

Shape and freeze the biscuits from the dough and freeze on the baking tray until firm. Afterward, transfer into a freezer bag or container. Keep in the freezer until you’re ready to bake.

You can store the baked biscuits in a sealed container at room temperature for 1 or 2 days, or in the fridge for longer. Leftovers would be delicious warmed in a toaster oven before serving.

Flaky, buttery, crispy on the outside and fluffy on the inside packed with CHEDDAR, HERB AND BACON BISCUITS. The perfect start to any morning.

More savory breakfast recipes

These savory recipes would be perfect to boost your breakfast:

Did you try these Bacon and Cheddar Breakfast Biscuits? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!

Flaky, buttery, crispy on the outside and fluffy on the inside packed with CHEDDAR, HERB AND BACON BISCUITS. The perfect start to any morning. lenaskitchenblog.com #biscuits #buttermilkbiscuits #baconbiscuits #cheddarbiscuits
Print Recipe
5 from 9 votes

Bacon and Cheddar Breakfast Biscuits

Say hi to your new favorite savory biscuit! My Bacon and Cheddar Breakfast Biscuits are soft, fluffy, and incredibly delicious. Serve them warm and layer in your favorites for the best breakfast sandwich ever!
Prep Time20 minutes
Cook Time20 minutes
FREEZE15 minutes
Total Time40 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: bacon, biscuits, breakfast, brunch, buttermilk, cheese
Servings: 12 SERVINGS
Calories: 392kcal
Author: Lena Gladstone

Ingredients

Instructions

  • Preheat oven to 450ºF. Line a baking sheet with parchment paper.
  • Cook the bacon slices on medium high heat until brown and crispy, about 6-8 minutes. Transfer them to a paper towel-lined plate to remove any excess fat. Cut the bacon into small pieces when they're cool enough to handle.
  • In a large bowl, combine the sifted flour, baking powder, salt, and baking soda. Next, add the bacon, grated cheese, and chopped green onions.
  • Grate the frozen butter using the large holes of a box grater. Stir it into the flour mixture gently using a spatula. Add the cold buttermilk and stir with a rubber spatular until a soft dough forms, being careful not to overmix.
  • Lightly flour a clean surface. Place the dough on this surface and knead 3-4 times until it comes together. Use a rolling pin to roll the dough into a 1 1/4-inch thick rectangle. Use a round cookie cutter, biscuit cutter, or the rim of a glass to cut out 12-15 biscuits, about 2 1/2 inches wide each. Place them onto the prepared baking sheet and pop them in the freezer for 15 minutes.
  • Remove the biscuits from the freezer and bake in the for 17-20 minutes, or until golden brown.
  • Serve warm with butter, jam or make a egg sandwich.

Notes

If Making Ahead: Shape and freeze the biscuits from the dough and freeze on the baking tray until firm. Afterward, transfer into a freezer bag or container. Keep in the freezer until you’re ready to bake.
Tips:
  • If you’ve cut the biscuits smaller than 2 1/2 inches, bake them for around 15 to 17 minutes instead. Every oven is different, so watch your biscuits carefully.
  • Flipping the biscuits upside down before placing them on the baking sheet will help them rise even higher. In addition, brush them with a little melted butter before baking so it soaks into the dough.

Nutrition

Serving: 0g | Calories: 392kcal | Carbohydrates: 35g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 724mg | Potassium: 137mg | Fiber: 1g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 2mg

Flaky Tomato and Herbed Ricotta Tart & Garlic Sauce

by |

This Flaky Tomato and Herbed Ricotta Tart & Garlic Sauce makes a perfect appetizer, brunch or snack in the spring or summertime when tomatoes are aplenty.

FLAKY TOMATO AND HERBED RICOTTA TART by lenaskitchenblog

This would make the perfect Easter brunch star or appetizer for your family this year.

It’s so easy to make and I bet the kids would have so much fun helping you make this tart.

The ingredients are simple and I always have either puff pastry or phyllo dough in my freezer. Tomatoes are almost here with the nice weather we have been having in PNW. I picked up my first batch at the farmers market today. Grab some basil, herbed goat cheese and a box of phyllo dough and the rest is history.

You can totally sub out for puff pastry if that’s what you have on hand. Just follow the box instructions.

Let’s celebrate all the freshness and flavor of the garden in a phyllo tart form. In one bite you have: crispy, flaky, buttery crust topped with creamy lemon-herb ricotta and sliced heirloom tomatoes topped with salt and basil. I only wish I made this recipe sooner, because I’m making it again today.

Try these other yummy topping for your herbed ricotta tart :

  1. Raw shaved zucchini tossed in a bit of olive oil, salt, and lemon juice.
  2. Arugula salad with olive oil, lemon juice, salt, and shaved parmesan.
  3. Roasted or poached asparagus tossed in olive oil, lemon, and salt. Then drizzled with balsamic reduction.
  4. Caramelized onions.
  5. Charred corn with fresh herbs.
  6. Sauteed mushrooms with garlic and onions.
FLAKY TOMATO AND HERBED RICOTTA TART by lenaskitchenblog

Can’t wait to hear what you think of this delicious FLAKY TOMATO AND HERBED RICOTTA TART.

DID YOU MAKE THIS RECIPE?
If you give my FLAKY TOMATO AND HERBED RICOTTA TART a try? Let me know what you think, rate this recipe in comments below, share it on Pinterest, Facebook or Instagram. Leave a comment and don’t forget to take a picture, tag it with @lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with! Happy cooking.

FLAKY TOMATO AND HERBED RICOTTA TART by lenaskitchenblog
Print Recipe
4.63 from 8 votes

Flaky Tomato and Herbed Ricotta Tart

The perfect appetizer when you are short on time and need to whip something up for your guests, try this simple Flaky Tomato and Herbed Ricotta Tart & Garlic Sauce.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Appetizer, Breakfast, Brunch, Lunch, Party Food
Cuisine: American
Keyword: appetizer, pop tarts, tomatoes
Servings: 10 slices
Calories:
Author: Lena Gladstone

Ingredients

  • 8 sheets phyllo dough
  • 1/2 stick butter or a few tbsp olive oil for brushing dough
  • 15 oz ricotta cheese
  • 1 lemon zested
  • 2-3 tbsp basil, finely chopped
  • 3 tbsp toum – garlic sauce or grate in 3 garlic cloves
  • 1 tsp sea salt, or more to taste
  • 2-3 large heirloom tomatoes, different colors
  • basil for garnish
  • 1 pinch sea salt to garnish tomatoes

Instructions

  • Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Lay 1 sheet of fillo dough on parchment paper. Brush lightly with olive oil or melted butter (I like butter). Top with another sheet of phyllo dough; brush lightly with oil. Repeat until all phyllo dough sheets are stacked.
  • In a medium bowl, add all the ingredients and stir together ricotta cheese, basil, lemon zest, TOUM (click here for the recipe on how to make toum) and salt to taste until well combined. Spread evenly on top of fillo dough, leaving a 1″ border around the edges.
  • Bake for 17-20 minutes, watch the oven after 15 minutes to ensure it doesn’t burn. Take out of the oven and transfer to a platter or board.
  • Add thinly sliced tomatoes. Sprinkle with more salt and chopped basil. Serve warm or at room temperature.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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4.86 from 7 votes

GARLIC SAUCE

Garlic sauce that will transform any dish that you like garlic on. Use it to marinate your mets, mix with veggies or add on toast and eggs. Simply delicious.
Prep Time10 minutes
Course: Condiment, Sauce
Cuisine: Mediterranean
Keyword: condiment, garlic, mediterranean, sauce
Servings: 6 cups
Calories:
Author: Lena Gladstone

Ingredients

  • 1 cup peeled and trimmed garlic
  • less than 1 cup cold water, top the 1 cup of garlic once in measusing cup
  • 4 cups avocado oil
  • 1 tsp sea salt
  • 1/2 medium lemon, juiced

Instructions

  • Peel and trim 1 cup of garlic, be sure your garlic is fresh with no green stems. Use a dry measuring cup to measure the peeled garlic. Top the 1 cup of garlic with water until filled to the top.
  • Place garlic cloves and water in food processor, process for 1-2 minutes until mixture is puree like consistency. In my opinion, a food processor is best for this recipe. 
  • With food processor running, very slowly begin to stream your oil. As you stream the oil, your mixture should begin to thicken into a mayonnaise consistency. 
  • Once you finish pouring the oil, add the sea salt and a fresh lemon juice. If your mixture is still running, continue to run the food processor and a big more lemon juice. And if that fails, use a whisk and whisk it by hand, that should help to thicken it.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Peanut Butter Chocolate Chunk Cookie Bars

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These Peanut Butter Chocolate Chunk Cookie Bars bake quickly in an 8×8 pan, making them extra thick and chewy! They’re the ultimate dessert and packed full of chocolate and smooth peanut butter.

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close up on peanut butter chocolate chunk cookies being cut into squares with a knife.

Soft and chewy peanut butter chocolate chip bars

Calling all chocolate, peanut butter, and sea salt fans! These Peanut Butter Chocolate Chunk Cookie Bars are for you. Featuring a dreamy mix of thick chocolate chunks and creamy peanut butter, every bite of these chewy bars is sensational and even better when served with ice cream on top.

These chocolate chip cookie bars are inspired by Handle The Heat’s recipe. I stumbled upon her monthly baking challenge one day and just had to try these cookie bars for myself! I’m the first to admit that I’m not the world’s best baker, but this recipe was so much fun and easy too.

Just like Handle The Heat, I baked these bars in an 8×8 baking pan. The easy cookie batter fills the pan, leaving you with ultra-thick, soft, and chewy bars.

If you’re a nut butter and chocolate superfan, then you’re going to want to try these Dark Chocolate Almond Butter Cups and Dark Chocolate Covered Stuffed Dates as well!

[Read more…] about Peanut Butter Chocolate Chunk Cookie Bars

Baked Gooey S’more Bars

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Summer time magic calls for these utterly gooey, chocolatey, and delicious s’mores bars for your next summer gathering. These Baked Gooey S’more Bars are a summer classic marriage of graham cracker, chocolate, and marshmallow with added almonds for crunch.BAKED GOOEY S’MORES BARS

If you love s’mores, any type of brownies or bars, you will LOVE my baked gooey s’more bars. [Read more…] about Baked Gooey S’more Bars

Everyday Baked Chicken Breast

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Say hello to the juiciest Everyday Baked Chicken Breast ever! Sprinkled with onion salt and olive oil, this is the perfect chicken to add to sandwiches, salads, or pasta. Easy, simple, and delicious.

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Everyday Baked Chicken Breast sliced and served on a white plate with fresh greens

Everyday Baked Chicken Breasts Are Perfect In Any Dish 

I love this recipe for Everyday Baked Chicken Breast because it takes no time at all. I don’t even need to run to the store because it uses just THREE ingredients! It’s a great go-to recipe to have on hand (pin it here) when you’re in a pinch and need to add a little protein to a meal.

Enjoy this baked chicken breast on its own, or chop it up for cobb salads. Add fresh herbs, pickles, red peppers, and my Whole30 homemade mayo. For a yummy appetizer, throw the chopped chicken in some lettuce cups and top with my pickled onions. Toss it in my Romesco Sauce and add it to a super savory sandwich.

Raw chicken breasts on a white plate being prepped with Lucini olive oil and Trader Joe's onion salt.

About The Ingredients

We’re leaving the bone in and skin on for this Everyday Baked Chicken Breast, and you won’t regret it! Compared to boneless chicken breasts, bone-in is less expensive and will give the meat a flavor that is unforgettable. The skin will seal in the juices as it cooks, making the meat moist and tender. 

I’m using one of my favorite seasonings, Trader Joe’s Onion Salt, on the chicken breasts. For an easy substitution, mix 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 1 teaspoon of dried chives, and ½ teaspoon of sea salt. Add in some rosemary or thyme for a more Italian flavor.

Last but not least, dousing the chicken breasts in a high-quality oil, such as Lucini Extra Virgin Olive Oil, adds fat and moisture.

How To Make Everyday Baked Chicken Breasts

  1. Preheat the Oven: Set your oven to 375ºF. This is the best temperature for baking chicken breasts as it will make the skin crispy and meat juicy.
  2. Prep the Chicken Breasts: Rinse the two large chicken breasts and pat dry with paper towels. Lay them on a baking sheet with foil.
  3. Baked Chicken Seasoning: This is a quick and easy seasoning with only two ingredients. First, drizzle olive oil on both chicken breasts and rub so they’re well coated. Next, sprinkle the Trader Joe’s Onion Salt on both sides of each breast, and pat gently to cover entirely. Add them to the oven.
  4. Cooking Time for Bone-In Baked Chicken Breasts: The cooking time will vary depending on the size of your bone-in chicken breasts. If they’re on the smaller side, bake for 35-40 minutes, or 40-45 for larger sizes. Use a meat thermometer to check the internal temperature until the chicken breasts read 165ºF.
  5. Remove From The Oven: When the meat is cooked, juicy, and crispy, remove it from the oven and let it rest on a cutting board for 5 minutes. 
Everyday Baked Chicken Breast sliced and served on a white plate with fresh greens

Helpful Recipe Tips

Can I Use Chicken Thighs Instead?

Use this same method and seasoning for bone-in chicken thighs. My recipe for Greek Crispy Chicken Thighs will give you additional details. It will also work for tenders or drumsticks, but be wary of the cooking time. Boneless meat takes much less time to bake.

Letting The Meat Rest

Letting the baked chicken breasts rest for 5 minutes will seal in their juices. If you cut the pieces too early, the moisture will leak and the meat will be dry.

Cook With Potatoes or Vegetables

For an easy meal for two, prep the chicken breasts and add them to an oven-safe skillet or pot along with chopped potatoes, carrots, beets, or root vegetables. The drippings from the roasted chicken will season the vegetables, making them soft and buttery.

Everyday Baked Chicken Breast sliced and served on a white plate with fresh greens

Perfect For Meal Prep

Double the recipe when using the chicken for meal prep. Store it in an airtight container in the fridge for ready-to-go meals throughout the week. Check out all the recipes you can use this Everyday Baked Chicken Breast with:

DID YOU MAKE THIS RECIPE?
If you give my EVERYDAY BAKED CHICKEN BREAST a try, let me know what you think! What did you serve it with? Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram! I love seeing what you come up with!

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4.89 from 26 votes

Everyday Baked Chicken Breast

Say hello to the juiciest Everyday Baked Chicken Breast ever! Sprinkled with onion salt and olive oil, this is the perfect chicken to add to sandwiches, salads, or pasta. Easy, simple, and delicious.
Prep Time5 minutes
Cook Time35 minutes
resting time5 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: 30 minute meal, baked, chicken, dinner, easy dinner, easy meal, keto, weeknight meal, whole30
Servings: 2 servings
Calories:
Author: Lena Gladstone

Ingredients

  • 2 large chicken breasts, bone and skin on
  • 3-4 tbsp Trader Joe's Onion Salt
  • 2-3 tbsp Lucini olive oil, or any high quality olive oil

Instructions

  • Preheat oven to 375ºF. Line a baking sheet with foil.
  • Rinse and dry your chicken breasts using paper towel. Add to the baking sheet.
  • Drizzle olive oil over the top and bottom of the chicken breasts, and rub so they're well coated. Sprinkle with onion salt on both sides and rub gently so the chicken is completely covered.
  • Bake for 35-40 minutes for smaller breasts, and 40-45 minutes for larger ones. For extra-crispy skin, turn the heat up to 425ºF and leave in the oven for an additional 5 minutes. The chicken should read 165ºF on a meat thermometer.
  • When it’s done, allow the chicken to rest on a cutting board for about 5 minutes. Slice or remove the meat off the bone. Adjust seasoning with more salt if needed after cooking. Enjoy!

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

GRUYERE ASPARAGUS TART ON PUFF PASTRY

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GRUYERE ASPARAGUS TART ON PUFF PASTRY

The perfect, no fuss and easy gruyere asparagus tart on puff pastry is made with fresh asparagus, cheese and a touch of mustard. Serve as the perfect appetizer or main course at your Easter gathering. Paired beautifully with a sparkling Rosé.

I spotted this gorgeous asparagus, I knew it was fate. It definitely inspired me to create this tart recipe for you and share it.
[Read more…] about GRUYERE ASPARAGUS TART ON PUFF PASTRY

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Cherry, Almond, & Cardamom Galette

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Let’s welcome summer with this fresh and beautiful Cherry, Almond, & Cardamom Galette. It’s a farm to table dessert packed with elegant flavors, bright red cherries, buttery crust, and sliced almonds.

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CHERRY, ALMOND & CARDAMOM GALETTE

A Perfect Summertime Pastry

I think one of the best things about summer is that it’s berry season! Finally, a huge array of bright and sour berries of all varieties are lining the farmer’s markets and grocery stores. I can’t get enough!

That’s why I’m sharing this elegant and rustic Cherry, Almond, and Cardamom Galette. It’s a picture-perfect pastry that was made for summer. In addition, I’ve filled the buttery, almond-crusted pastry with fresh cherries, and finished it off with an elegant cardamom-infused whipped cream. 

The bright flavors in this sweet galette are perfect for picnics, barbecues, or potlucks. Don’t forget a summery drink on the side, like my Blackberry Mint Cocktail for instance.

CHERRY, ALMOND & CARDAMOM GALETTE
CHERRY, ALMOND & CARDAMOM GALETTE

What Is A Galette?

It’s like a pie, but way easier!

The base of every galette is a buttery crust, rolled out in an imperfect circle. They’re delicious when filled with fresh fruit, sugar, and warm spices.

If sweets aren’t your thing, try a savory galette instead. Just as tasty, savory varieties can be adjusted for any time of the year. Fill the dough with tomatoes, cheese, herbs, sauteed greens, and garlic to recreate a fancy pizza-like dinner.

Whether you’re making it sweet or savory, galette’s are perfect for using up leftover fruit or vegetables in a less than ordinary way. Plus, the pastry is very versatile and can be used for tarts or quiches.

CHERRY, ALMOND & CARDAMOM GALETTE

Cherry, Almond, & Cardamom Galette Ingredients

We’re piling fresh cherries inside of our homemade crusted dough and topping it all off with a beautiful cardamom-infused whipped cream. Here’s what we’re using to put this galette together:

  • Fresh dough
  • Cherry filling with vanilla, corn starch, and sugar
  • Sliced almonds will crust the dough
  • Cardamom whipped cream

Tip: Use organic cherries for an unbeatable flavor. If cherries aren’t available, use organic blackberries or raspberries instead.

CHERRY, ALMOND & CARDAMOM GALETTE

How To Make A Galette

There are a few components to making a galette with fresh fruit. Don’t worry: it’s still easier than baking a pie! Follow these steps to make the fresh and summery dessert:

Make The Dough: Mix together flour, cold butter, water, egg yolks, salt, cardamom, and sugar in a food processor or cut it with a pastry cutter in a bowl until you get pea-sized chunks of dough. Remove the dough from the food processor or bowl and use your hands to form a disk. Wrap the disk in plastic wrap and chill in the fridge for 1 hour.

CHERRY, ALMOND & CARDAMOM GALETTE

Prepare The Fruit: Pit the cherries by poking the pit out of the fruit using the bottom of a bamboo skewer or a cherry pitter tool. Add the cherries to a bowl and mix in the cornstarch, sugar, and vanilla. Stir until everything is coated.

CHERRY, ALMOND & CARDAMOM GALETTE

Prepare The Galette: Preheat the oven to 425ºF. Remove the dough from the fridge and roll it out on a piece of parchment paper until it forms a 12-inch imperfect circle on parchment paper. Transfer the circle and parchment paper to a cookie sheet.

CHERRY, ALMOND & CARDAMOM GALETTE

Add The Filling: Add the filling to the middle of the dough circle. Fold and pinch the edges toward the center. It will not be perfect and that’s ok. Whisk one of the egg whites that you reserved and a little bit of cold water together. Using a pastry brush, brush the crust of the galette edges with the egg wash. Add sliced almonds and turbinado sugar on top of the edges.

CHERRY, ALMOND & CARDAMOM GALETTE

Bake: Bake the galette for about 35 to 40 minutes, depending on your oven. Watch it carefully to make sure the nuts don’t burn. Remove the galette from the oven and let it cool for about 10 minutes on a cooling rack.

CHERRY, ALMOND & CARDAMOM GALETTE

Make The Whipped Cream: Whip chilled heavy cream, cardamom, and powdered sugar by hand in a chilled bowl or in a stand mixer until soft peaks form. Lastly, add a generous dollop onto each slice of the galette.

CHERRY, ALMOND & CARDAMOM GALETTE

CHERRY, ALMOND & CARDAMOM GALETTE

How To Serve

This Cherry, Almond, & Cardamom Galette would go perfectly with vanilla ice cream, extra whipped cream, or just on its own. You can’t go wrong!

CHERRY, ALMOND & CARDAMOM GALETTE

Summer Desserts You’ll Love

Craving more summer sweets? Try these tasty dessert recipes in addition to the cherry galette:

CHERRY, ALMOND & CARDAMOM GALETTE

Did you try my Cherry, Almond, & Cardamom Galette recipe? Let me know what you think by leaving a comment below or a recipe rating. Don’t forget to take a picture and tag #lenaskitchenblog so I can share your recreations on Instagram!

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4.50 from 6 votes

Cherry, Almond, & Cardamom Galette

Let’s welcome summer with this fresh and beautiful Cherry, Almond, & Cardamom Galette. It’s a farm to table dessert packed with elegant flavors, bright red cherries, buttery crust, and sliced almonds.
Prep Time35 minutes
Cook Time40 minutes
Dough Chill Time1 hour
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: berries, cherries, dessert, easy, easy dessert, galette, summer
Servings: 6 servings
Calories: 587kcal
Author: Lena Gladstone

Ingredients

Dough

  • 1 1/2 cups flour
  • 1 tbsp ground cardamom
  • 1 stick unsalted butter frozen and cut into small cubes
  • 2 egg yolks (reserve egg whites for egg washing the dough)
  • 1/4 tsp sea salt
  • 1 tbsp granulated sugar
  • 3 tbsp ice cold water

Cherry Filling

Dough Topping

  • 2 tbsp sliced almonds
  • 1 egg yolk
  • 1 tbsp turbinado (coarse) sugar

Cardamom Whipped Cream

  • 1 1/2 cups cold heavy whipping cream
  • 1 tsp ground cardamom
  • 1 tbsp powdered sugar

Instructions

  • Mix together flour, cold butter, water, egg yolks, salt, cardamom, and sugar in a food processor or cut it with a pastry cutter in a bowl until you get pea-sized chunks of dough. Remove the dough from the food processor or bowl and use your hands to form a disk. Wrap the disk in plastic wrap and chill in the fridge for 1 hour.
  • Pit the cherries by poking the pit out of the fruit using the bottom of a bamboo skewer or a cherry pitter tool. Add the cherries to a bowl and mix in the cornstarch, sugar, and vanilla. Stir until everything is coated.
  • Preheat the oven to 425ºF.
  • Remove the dough from the fridge and roll it out on a piece of parchment paper until it forms a 12 inch imperfect circle on parchment paper. Transfer the circle and parchment paper to a cookie sheet.
  • Add the filling in the middle. Fold and pinch the edges toward the center. It will not be perfect and that’s ok.
  • Whisk one egg yolk. Using a pastry brush, brush the crust of the galette edges with the egg yolk. Add sliced almonds and turbinado sugar on top of the edges.
  • Bake for about 35-40 minutes, depending on your oven. Watch the oven to make sure the nuts don't burn.
  • Remove the galette from the oven and let it cool for about 10 minutes on a cooling rack.
  • Whip chilled heavy cream, cardamom, and powdered sugar by hand in a chilled bowl or in a stand mixer until soft peaks form. Dollop generously onto each slice of the galette.

Nutrition

Serving: 0g | Calories: 587kcal | Carbohydrates: 46g | Protein: 8g | Fat: 43g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 127mg | Potassium: 271mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1512IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 2mg

xoxo,
LENA

turkey & brie puff pastry pockets

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turkey pop tarts_lenaskitchenblog_on boardLately I have been trying to keep our meals during the week quick and simple for my family. This simple pop tart recipe is easy to make and fun to involve kids too. I always keep a box or two of frozen puff pastry in my freezer for last minute meal ideas like this pop tart recipe. This is also a great appetizer idea when last minute guests come to visit or you need to go to a party and bring something tasty with you. [Read more…] about turkey & brie puff pastry pockets

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