Lena's Kitchen

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

weeknight dinner

One Pan Creamy Chicken and Gnocchi

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Juicy chicken thighs, pillowy gnocchi, and a luxurious cream sauce all come together in this One Pan Creamy Chicken and Gnocchi recipe. It’s an easy and super comforting option for dinner!

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piece of cooked chicken in a white bowl surrounded by saucy gnocchi and kale.

Italian chicken gnocchi recipe

I think every home cook needs a few one-pan recipes up their sleeve. Whether it’s Creamy Tuscan Salmon, Penne with Vegetables, or Mediterranean Chicken and Orzo, these easy recipes are always loaded with flavor and never take much time to put together. This One Pan Creamy Chicken and Gnocchi recipe is no different!

close up on cooked chicken, gnocchi, and greens in a pan.

Made with juicy pan-fried chicken thighs, potato gnocchi, and a comforting cream sauce, this easy creamy chicken gnocchi needs to be added to your dinner rotation! All it takes is 25 minutes and a handful of pantry-staple ingredients. Made in just one pan, clean-up is a breeze and the preparation is hassle-free.

individual white bowls holding raw chicken, gnocchi, cheese, flour, onions, cream, and seasonings.

Creamy chicken gnocchi ingredients

  • Chicken thighs – I prefer to make this dish with boneless and skinless chicken thighs, but bone-in thighs or chicken breast will work as well. All you have to do is adjust the cooking times.
  • Gnocchi – Soft and pillowy potato gnocchi is made from a mix of mashed potatoes, flour, and eggs. They’re like little dumplings that taste delicious when served in a creamy sauce with meat, with butter and herbs, or surrounded by veggies.
  • Chicken broth – While this plays well with the rest of the flavors, you can use vegetable or beef broth instead. 
  • Half and half – This is the secret to a luscious, creamy sauce for the chicken gnocchi. You can use regular milk, dairy free milk, or coconut milk instead if you’d like.
  • Veggies – Onion and garlic for savoriness, and sun dried tomatoes for classic Italian flavors. Stir in some fresh kale or any leafy green you love for added nutrition.
  • Flour – A little all purpose flour helps thicken the sauce.
large pink pot with cooked chicken thighs inside.
large pink pot filled with an orange creamy sauce.
cooked chicken and gnocchi in a large pink pot.

How to make gnocchi with chicken and cream sauce

  1. Cook the gnocchi: Boil some salted water and cook the gnocchi according to the package instructions (or until it’s slightly underdone).
  2. Pan fry the chicken: Add the seasoned chicken thighs to a skillet over medium heat. Cook until both sides are golden brown. Take them out of the pan and set aside.
  3. Saute the veggies: Saute the onion in the same pan with the leftover chicken fat. Add the garlic and sun dried tomatoes for 1 minute before stirring in the flour and remaining butter.
  4. Make the cream sauce: Slowly stir a little chicken broth at a time so the sauce can thicken. Afterward, pour in the half and half.
  5. Simmer everything together: Mix the kale into the sauce. Once the leaves have wilted, add the remaining cream, the cooked chicken, and gnocchi back into the pan. Leave the thighs whole or cut them into smaller pieces before letting everything simmer and heat up together for a few minutes.
  6. Serve and enjoy: Sprinkle parmesan cheese and fresh basil on top, then serve!
cooked gnocchi and chicken covered in white shredded cheese, greens, and a creamy sauce in a large pink pot.

Tips and substitutions

  • Undercook the gnocchi – The gnocchi will finish cooking in the cream sauce so only boil it until it’s al dente or slightly chewy.
  • For added brightness – Add a splash of white wine or lemon juice to the creamy sauce.
  • Save time – By cooking your chicken thighs ahead of time or switch them for pre-cooked shredded chicken or storebought rotisserie chicken.
  • Add-ins – Add as much as you like to the skillet, like mushrooms, peppers, sausage, bacon, peas, green beans, or spinach.
  • Toppings – Red chili flakes, parsley, basil, pesto sauce, or parmesan would all be delicious garnishes on top of the creamy chicken.
  • Storing – Creamy chicken and gnocchi is best enjoyed the day it’s made. You can try storing the leftovers in an airtight container in the fridge for about a day, but the gnocchi may get a little soggy.
2 white bowls filled with cooked and sauce-covered chicken, gnocchi, and greens.

Frequently asked questions

Can you make this keto-friendly?

To make your one-pan chicken and gnocchi keto and low carb, swap the potato gnocchi for frozen cauliflower gnocchi instead (I get mine from Trader Joe’s). You’ll also need to skip the flour in the sauce or try thickening it with a mixture of cornstarch and water instead, and leave out the sun-dried tomatoes.

How can you tell the chicken thighs are done cooking?

Both sides of the pan-fried chicken thighs should be golden brown on the outside and no longer pink on the inside. If you still aren’t sure, use a meat thermometer to measure the internal temperature. Chicken is safe to eat when it reads 165ºF. 

Can you make this with another meat?

Absolutely! Try this recipe with salmon filets, shrimp, bacon, or white fish instead.

Can you make this gluten-free?

Traditional gnocchi contains flour, so you’ll need to look for a certified gluten-free brand or use the cauliflower gnocchi from Trader Joe’s instead. Thicken the sauce with a gluten-free flour instead of all-purpose flour.

close up on a spoon scooping cooked chicken from a large pot filled with creamy gnocchi and chicken.

Looking for more comforting chicken dinners?

Did you try this One Pan Creamy Chicken and Gnocchi recipe? 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.

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5 from 2 votes

One Pan Creamy Chicken and Gnocchi

Juicy chicken thighs, pillowy gnocchi, and a luxurious cream sauce all come together in this One Pan Creamy Chicken and Gnocchi recipe. It’s an easy and super comforting option for dinner!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Keyword: 30 minute meal, chicken, dinner, easy dinner, family friendly, weeknight dinner
Servings: 6 servings
Calories: 570kcal
Author: Lena Gladstone

Ingredients

  • 1 ½ lbs chicken thighs boneless and skinless
  • 16 oz potato gnocchi
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 bunch kale stems removed, and leaves cut into bite-sized pieces
  • 1 ½ cup chicken broth
  • 1 cup half and half divided
  • 4 tbsp sundried tomatoes chopped
  • 4 tbsp unsalted butter divided
  • 1 tbsp olive oil divided
  • 2 tbsp all-purpose flour
  • 1 ½ tsp smoked paprika or use regular paprika
  • ¼ cup Parmesan freshly grated
  • 2 tsp Kosher salt or more to taste
  • 2 tbsp basil chopped

Instructions

  • Cook gnocchi for 2 minutes in a large pot of salted water, once cooked, drain well and set aside. I like to undercook them since we will finish them off in the sauce.
  • Pat the chicken thighs dry with a paper towel. Season with 1 teaspoon of salt and paprika on both sides.
  • Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches if needed, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 3-4 minutes per side. Remove to a plate and set aside.
  • In the same pan, add onion and cook in the remaining fat, scraping any bits left from the chicken, stirring frequently, until tender, about 3-5 minutes.
  • Add in the garlic, chopped sundried tomatoes, cook until fragrant, about 1 minute.
  • Add 2 tablespoons of flour along with 2 tablespoons of butter and cook while stirring for an additional 1 minute.
  • Add in the chicken broth, stirring until slightly thickened, about 2-3 minutes. Stir in half and half, cook for an additional 1-2 minutes; season with ½ teaspoon of salt, or more to taste.
  • Turn heat to low, add in the kale, and cook for about 2 minutes until wilted. Add an additional ½ cup half and half and ½ teaspoon of salt and stir for another minute.
  • Add chicken (you can cut it into strips or leave it whole) and gnocchi to the skillet. Bring to a simmer to heat up for an additional 2 minutes.
  • Turn off heat, sprinkle with Parmesan cheese and basil. Serve right away and enjoy.

Nutrition

Calories: 570kcal | Carbohydrates: 38g | Protein: 26g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1436mg | Potassium: 610mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2974IU | Vitamin C: 34mg | Calcium: 169mg | Iron: 5mg

French Onion Chicken Meatballs (Low Carb)

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These French Onion Chicken Meatballs (Low Carb) are juicy, tender, and packed with all of the classic flavors of a comforting French onion soup! Add a scoop to a bowl of egg noodles, on toasted bread, or enjoy them for a super savory dinner.

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white cheese melted over a platter of meatballs with a close up on a meatball cut in half.

Skillet French onion soup meatballs

Hearty and savory meatballs are the cure for a cold winter day. Whether they’re stuffed into sliders with cheese and tomato sauce, baked in a sweet and sticky sauce, or enjoyed as a healthy appetizer, juicy meatballs are always the ultimate comfort food.

You know what else is a cozy, warming treat? French onion soup! I’ve combined the rich and sweet flavors of this popular soup with tender baked chicken meatballs to create this delectable recipe for French Onion Chicken Meatballs (Low Carb).

overhead view of meatballs covered in melted white cheese in a white pan.

This recipe has everything you could want on a chilly day, like:

  • A savory sauce made with caramelized onions and beef stock.
  • Baked chicken meatballs (without any breadcrumbs!).
  • A layer of gooey melted cheese.
meatballs and caramelized onions on top of mashed potatoes on a white plate.

Once the meatballs are baked and the French onion soup sauce is ready, the two are combined in a skillet and finished with a layer of cheese. It all bakes together to create a savory, rich, and gooey dinner!

What is French onion soup?

This classic cozy soup is made with caramelized onion and a rich beef broth. Each bowl of French onion soup is topped with croutons or toasted bread, then a layer of melted cheese. Each spoonful is ultra-rich, savory, and has a subtle sweetness to keep things interesting. 

small white bowls filled with raw meat, white onions, cheese, herbs, and seasonings.

Chicken meatball ingredients

  • Ground chicken – So juicy and delicious! Use lean ground meat so the meatballs aren’t too greasy.
  • Onion and garlic – Because it won’t taste like soup without these two!
  • Potato chips – Most meatball recipes are made with breadcrumbs to bind the mixture together. I replaced them with crushed plain potato chips to lower the carb count. Plus adds a great flavor.
  • Sweet onions – Caramelized onions are a must in any French onion soup recipe. I prefer to use sweet onions but you can use white onions, yellow onions, red onions, or shallots as well.
  • Beef broth – To give the onion soup sauce a rich, deep flavor. You could use chicken stock but the sauce would have a lighter and brighter taste.
  • Thyme – Fresh is best.
  • Cheese – Gruyère cheese is preferred and the classic choice, but you can use Havarti, Parmesan, Swiss, Mozzarella, Gouda, or Asiago instead.
cookie scoop adding raw chicken meatballs on a baking sheet.
raw chicken meatballs on a baking sheet.
baked chicken meatballs on a baking sheet.

How to make low carb French onion chicken meatballs

  1. Make the meatballs: Combine all of the meatball ingredients together in a large bowl. Roll the mixture into balls and place them on a lined baking sheet. Bake for 8-10 minutes or until the internal temperature reaches 165ºF.
  2. Caramelize the onions: Add the sliced sweet onions and salt to a skillet over medium-low heat. Let them cook until they’re soft and golden brown, adding butter halfway through the process.
  3. Finish the French onion sauce: Pour the garlic, beef broth, and thyme in with the onions. Bring it to a boil, then reduce the heat and let it simmer until the sauce is thick.
  4. Combine, bake, and serve: Transfer the meatballs to the skillet with the sauce. Top the meatballs with some of the onions and then top with cheese and place in the 450 F oven until the cheese melts. Garnish with more parsley and enjoy!
raw onions in a pink skillet.
caramelized onions in a pink skillet.
caramelized onions and meatballs in a pink skillet.

Tips to make the best chicken meatballs

  • Different meat – This recipe works well with lean ground beef, turkey, and pork in case you’re not in the mood for chicken.
  • Caramelizing tip – Make sure you stir the onions often so they don’t burn. The longer you let them caramelize, the richer the flavors will be.
  • Breadcrumbs – Replace the potato chips with breadcrumbs, panko, gluten free breadcrumbs, or almond meal if you don’t need the recipe to be low carb.
  • Storing – Keep any leftover meatballs and sauce in a sealed container in the fridge. They’ll stay fresh for about 3 or 4 days.
cheesy meatballs in a large skillet next to 2 white bowls with mashed potatoes.

How to serve French onion meatballs

Craving meatballs for dinner? Scoop a few meatballs and sauce from the pan onto a hot bowl of freshly cooked egg noodles, pasta, or cauliflower mash. They’re also super delicious as a main dish with smashed potatoes or roasted cauliflower on the side.

Serve the French onion meatballs at your next holiday celebration or potluck. Add 1 or 2 meatballs to a crostini or toasted crusty bread, add some cheese on top, then place in a toaster oven until the cheese melts. Yum!

close up on a spoon removing a cheese covered meatball from a pan.

Can you freeze meatballs?

You sure can! Just keep the meatballs and French onion sauce separate. You can freeze both in freezer-safe bags for up to 3 months. To serve later, defrost in the fridge overnight and bake with the sauce and cheese on top to heat up.

meatballs and caramelized onions on top of mashed potatoes on a white plate.

More warm and cozy recipes to try

Did you try these French Onion Chicken Meatballs? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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4.29 from 7 votes

These French Onion Chicken Meatballs (Low Carb

These French Onion Chicken Meatballs (Low Carb) are juicy, tender, and packed with all of the classic flavors of a comforting French onion soup! Add a scoop to a bowl of egg noodles, on toasted bread, or enjoy them for a super savory dinner.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Dinner, Main Course
Cuisine: American
Keyword: chicken, dinner, low carb, low carb dinner, meatballs, soup, weeknight meal
Servings: 26 meatballs
Calories: 93kcal
Author: Lena Gladstone

Ingredients

Chicken Meatballs

  • 1 lb ground chicken lean or thighs
  • 1 medium sweet onion grated and drained
  • 1 egg
  • 4 cloves garlic grated
  • ⅓ cup potato chips crushed (measure once crushed)
  • ⅓ cup Parmesan cheese grated
  • ⅓ cup parsley or cilantro, finely chopped
  • 1 ½ tsp kosher salt

French Onion Sauce

  • 2 large sweet onions thinly sliced
  • 6 cloves garlic minced
  • 2 tbsp unsalted butter
  • 3 tbsp olive oil
  • 1 ½ cups beef broth
  • 6 sprigs fresh thyme plus more for garnish
  • 1 tsp kosher salt
  • 7 slices Havarti cheese or substitute with 2 cups gruyere cheese

Instructions

Chicken Meatballs

  • Preheat your oven to 450 degrees. Line a baking sheet with parchment paper and set it aside.
  • In a large mixing bowl, combine all meatball ingredients. Mix well with your hands or a spoon until combined.
  • Scoop the chicken mixture with a 1½ – inch cookie scoop onto the parchment paper-lined cookie sheet.
  • Using wet hands form the meatballs and place them back on the baking sheet.
  • Bake for 8-10 minutes or until the internal temperature is 165F. Keep oven on to melt the cheese on top.

French Onion Sauce

  • Heat a large oven-safe skillet over medium-low heat and add the olive oil. Add sliced onions and salt, cook until very soft and golden brown, about 20 minutes, add butter halfway after cooking. Stirring them often to prevent burning.
  • Add in the minced garlic and cook for an additional minute.
  • Add the fresh thyme and beef broth. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes.
  • Add the baked meatballs to the skillet, top with some of the caramelized onions, and then the cheese over the meatballs.
  • Add pan to the 450F oven and bake until cheese has melted about 3-5 minutes. Serve them warm, garnish the meatballs with fresh parsley.

Notes

Substitutions and Tips:
Onions: I prefer sweet onions for this recipe. But you could use whatever onion you wanted – white, yellow, red, etc.
Cheese: I like using Havarti or Gruyère cheese, but you can swap it for one of the following cheeses or use any combination of Jarlsberg, Asiago, a mix of Fontina/Parmesan, Swiss, or Gouda.
Stock: Beef stock produces a rich, deep flavor. You could use chicken stock but the sauce would have a lighter and brighter taste.
Ground Meat: This recipe should work with ground beef or pork (or a combination) just make sure to buy lean meat!
Bread Crumbs: You can swap potato chips for bread crumbs, panko, or almond meal, however, this does raise the carb count to the recipe.
Can you freeze the meatballs?
These meatballs and sauce will keep in the fridge in an airtight container for 4 days. You can also freeze them and store them in a resealable freezer bag for up to 3 months. I would suggest separating the sauce and meatballs and bring to room temp before reheating them.

Nutrition

Calories: 93kcal | Carbohydrates: 4g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 322mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg

Pan-Seared Miso Salmon Rice Bowls

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Marinated in a savory and sweet miso glaze, these Pan-Seared Miso Salmon Rice Bowls are loaded with tender salmon, marinated cabbage, hearty sauteed vegetables, and brown rice. Serve them for lunch or dinner for a flavorful and healthy Asian-inspired meal!

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cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

Pan-seared glazed salmon bowls

There’s something special about a loaded grain bowl. Whether it’s the layers of raw fish and crisp vegetables in a Sushi Poke Bowl or the zesty ground beef in a Healthy Taco Bowl, these filling meals always have so much to offer!

pinterest image of cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

It’s why I love these Pan-Seared Miso Salmon Rice Bowls so much. Each bite is layered with tender pan-seared miso-glazed salmon, sauteed mushrooms, marinated cabbage, and fresh toppings. Plus, they’re completely versatile and make for a delicious family dinner or filling weekday lunch.

cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

You’re going to love these tasty salmon bowls! They’re:

  • Loaded with Asian-inspired flavors.
  • Perfect for dinners, lunches, and meal prep.
  • Completely versatile! Make them with any grain you love and all of your favorite toppings.
individual white bowls filled with raw salmon, cooked rice, mushrooms, purple cabbage, dark brown sauces, and seasonings.

Miso salmon bowl ingredients

  • Salmon – This recipe uses enough salmon to feed a family, but you can easily make more for meal prep or store the leftovers in the fridge for a few days.
  • Miso glaze – Flavor your salmon the right way with a miso glaze. Made from miso paste, hot sauce, honey, soy sauce, and rice vinegar, the flavors soak into the salmon filets for a boost of earthy, tangy flavors.
  • Cabbage – I like the look of purple cabbage, but you can use green if that’s what you have at home.
  • Honey lime marinade – Marinating cabbage in a zesty mix of honey, lime juice, salt and sesame oil breaks down its tough and bitter texture. Plus, it infuses layers of tangy flavors!
  • Shiitake mushrooms – Any kind of mushroom will work here. They’re sauteed quickly before being plated with the salmon.
  • Brown rice – Or use your favorite grain, cauliflower rice, or leafy greens instead.
  • Toppings – Top your bowl with fresh vegetables, sesame seeds, or chopped nuts to complete the meal.
marinating salmon filets in a white bowl filled with a dark brown liquid.
stirring shredded purple cabbage in a grey bowl with a fork.
cooking 4 salmon filets in a metal pan.

How to make salmon bowls

  1. Marinate the salmon: Mix the miso glaze ingredients together in a shallow dish. Place the salmon filets in the dish skin side up and let them marinate while you prepare the cabbage.
  2. Marinate the cabbage: Toss the cabbage in a bowl with the marinade ingredients. Let it sit and tenderize while you prepare the rest of the recipe.
  3. Saute the vegetables: Saute the mushrooms in the hot pan until they’re soft and tender.
  4. Pan-sear the salmon: Heat some oil in a skillet over medium-low heat. Place the salmon filet skin side down to sear for a few minutes, then flip to cook the other side. Transfer the cooked filets to a plate.
  5. Assemble and enjoy: Divide the cooked rice between bowls and top each one with salmon and mushrooms. Add your desired toppings and enjoy!
2 white bowls filled with cooked salmon filets, rice, avocado, purple cabbage, mushrooms, and green cilantro.

Salmon bowl add-ins

Craving a fuller salmon bowl? All of these extra toppings play well with the earthy, zesty flavors:

pinterest image with 2 photos of cooked salmon in a pan and a white bowl with cooked salmon, rice, avocado, purple cabbage, mushrooms, and green cilantro.

What to serve with miso salmon bowls

Start the meal with a cucumber salad, shishito peppers, or pickled vegetables for a refreshing appetizer. The bowls are pretty filling on their own, but you can always serve them next to keto baked meatballs, grilled shrimp, sauteed broccolini, or zucchini salad to make the meal complete.

A white bowl filled with cooked salmon filet, rice, avocado, purple cabbage, mushrooms, and green cilantro sitting on a pink towel.

Frequently asked questions

What side of salmon do you sear first? 

Always start by searing a salmon filet skin side down. The skin is tough, meaning it can withstand high heat right off the bat and you won’t run the risk of burning the filet.

How can you tell salmon is done cooking?

The finished salmon filet will go from a pink color to opaque on the outside and slightly pink on the inside. According to Bon Appetit, the salmon should separate slightly from the white strips of fat when you squeeze both sides. If it flakes too much or crumbles, that means it’s overdone.

Can it be made gluten-free?

All you have to do is swap the soy sauce for gluten-free tamari to make these salmon bowls gluten-free.

How long does miso salmon last?

The leftover cooked salmon will stay fresh for 3 to 4 days when stored in an airtight container in the fridge.

pinterest image of cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

Hungry for more flavorful salmon recipes?

If you give these Pan-Seared Miso Salmon Rice Bowls a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them on my page!

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5 from 2 votes

Pan-Seared Miso Salmon Rice Bowls

Marinated in a savory and sweet miso glaze, these Pan-Seared Miso Salmon Rice Bowls are loaded with tender salmon, marinated cabbage, hearty sauteed vegetables, and brown rice. Serve them for lunch or dinner for a flavorful and healthy Asian-inspired meal!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Keyword: asian, asian salmon, date night, dinner, easy meal, healthy salad, lunch, miso, rice, salmon, weeknight dinner
Servings: 4 servings
Calories: 612kcal
Author: Lena Gladstone

Ingredients

Salmon

  • 1 lb salmon filet skin on, cut into 4 portions
  • 2 tbsp avocado oil divided
  • 2 tbsp sesame oil divided
  • 2 cups cooked brown rice cooked and divided or use cauliflower rice
  • 4 oz shiitake mushrooms or use your favorite mushrooms
  • 1 large avocado sliced or cubed
  • 4 tbsp cilantro torn
  • ¼ tsp kosher salt
  • ½ tbsp sesame seeds divided

Miso glaze for salmon

  • 2 tbsp white miso paste
  • 1 tsp sriracha sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp sesame oil

Marinated Cabbage

  • 2 cups purple cabbage finely shredded
  • 2 tbsp lime juice
  • 1 tbsp sesame oil
  • 1 tsp honey
  • ½ tsp kosher salt

Instructions

Miso glaze for salmon

  • In a bowl, mix all ingredients together and marinate salmon filet in it while you prep the rest of the ingredients.

Marinated Cabbage

  • In another bowl, mix lime juice, salt, honey and 1 tablespoon sesame oil, mix well, add red cabbage, toss and let it sit while you prep the rest of the ingredients.

Salmon

  • Heat a non-stick pan to medium-high heat, add 1 tbsp avocado and 1 tablespoon of sesame oil, mushrooms, and ¼ teaspoon of salt, sauté for 3-4 minutes. Remove to a plate.
  • In the same pan, drizzle in the remaining 1 tablespoon of avocado and sesame oil, heat it up over medium-low heat, and add the marinated salmon (skin side down), cook it for 2-3 minutes then turn and cook again for 2-3 minutes. Once done, remove to a plate.
  • Once everything has been cooked, you are ready to assemble your bowls. In each bowl, divide the cooked rice, place the salmon on top, and spread the rest of the toppings around. In the end, sprinkle with sesame seeds.

Nutrition

Calories: 612kcal | Carbohydrates: 42g | Protein: 29g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Cholesterol: 62mg | Sodium: 1352mg | Potassium: 1128mg | Fiber: 7g | Sugar: 9g | Vitamin A: 655IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 3mg
pinterest image of cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

How to Make Classic Steak Tartare (Beef Tartare)

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Learn How to Make Classic Steak Tartare (Beef Tartare) at home. Meaty, bold, and delicious, you’ll love this elegant dish for dinner parties or weeknight meals. Completely safe to eat and no cooking required!

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overhead view of raw steak tartare on a white plate topped with an egg yolk and small pickles and bread on the side

Easy homemade beef tartare

Head’s up carnivores: You can learn How to Make Classic Steak Tartare in just a few simple steps. It’s like fine dining, but at home!

This classic French recipe is easy to find in bistros, cafes, and restaurants around Europe. I played with the flavor profile in this steak tartare recipe to include traditional French ingredients while still putting my own playful spin on it. Every bite is bold, acidic, and still completely satisfying.

If you’ve never tried raw meat before, I urge you to start now! Spicy Salmon Sashimi (A.K.A. raw fish) is one of my favorite meals because you don’t miss out on any of the natural flavors in the meat. The same is true in beef tartare, where the lean and beefy flavors are the star of the show. A few extra ingredients, like capers, shallots, cornichons, and mustard only amplify these delicious flavors!

Important note: Raw eggs and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

womans hand using bread to scoop steak tartare off of a white plate

What is beef tartare?

Beef or steak tartare is made from raw ground steak (and sometimes horse meat). For added flavor, the steak is mixed with capers, Worcestershire sauce, herbs, pickled vegetables, and more. To finish, the ground steak mixture is shaped into rounds using round cookie cutters and topped with a raw egg yolk.

Is steak tartare safe to eat?

Steak tartare is safe to eat as long as it’s prepared properly and handled safely. There is always a risk of foodborne illness when eating raw meat (or any food, really), but you can do your best to avoid them with these practices:

  • Always choose high quality beef when making beef tartare.
  • Let your butcher know the steak will be eaten raw. They’ll make sure to give you a really fresh, lean steak.
  • Keep the meat refrigerated at all times (besides assembling and serving).
  • Use gloves when handling the raw steak.
small white bowls holding chopped vegetables and raw steak

Beef tartare ingredients

  • Lean steak – Start with a very good lean steak, like sirloin, beef tenderloin, or top round beef. Ask your butcher for a fresh steak and tell them you’ll be eating it raw.
  • Capers – These add a nice acidity to help balance out the flavors.
  • Cornichons – Or small dill pickles. Just don’t use sweet pickles.
  • Shallots – To give each bite a subtle savory flavor.
  • Worcestershire sauce – A classic choice in most beef tartare recipes. Its bold umami flavors play well with the acidity in each bite.
  • Parsley – Fresh is best!
  • Egg yolks – To serve on top of the beef tartare or to mix in with the meat. Make sure you use fresh eggs and keep them refrigerated up until it’s time to serve.
chopping raw steak on a black board
mixing chopped red meat and vegetables with a spoon in a white bowl
womans hands dumping a round piece of steak tartare from a white ramekin onto a white plate

How to prepare and cut beef tartare

  1. Trim the fat: There shouldn’t be much since the steak is lean, but try to remove any tendons or large pieces of fat.
  2. Freeze the steak: Allowing the steak to firm up in the freezer for at least 20 minutes will make cutting it so much easier.
  3. Cut and mince the steak: Use a sharp knife to cut the frozen steak into ¼-inch slices, then into ¼-inch strips. Mince the strips into very fine pieces. Add it to a plate and chill in the fridge until it’s time to prepare the extra flavors.

How to make classic steak tartare

  1. Prepare the extras: Dice the capers, cornichons, shallots, and parsley and place them in a bowl. Add the Worcestershire sauce and mustard on top and stir everything together.
  2. Add the steak: Add the prepared steak to the bowl and gently fold it into the rest of the ingredients. Taste and add salt as needed. Leave it in the fridge to chill until it’s time to eat.
  3. Plate the tartare: Press half of the tartare mixture into a round mold or ramekin. Flip it over and onto a plate, then repeat with the second half. Create a small well on top of each tartare and top with an egg yolk.
  4. Serve: Add some extra cornichons, crostinis, and mustard to the plate and enjoy!
overhead view of raw steak tartare on a white plate topped with an egg yolk and small pickles and bread on the side

Tips and tricks

  • You want the pieces of meat to be cut small enough that it’s easy to eat. You can do this with a sharp knife or a meat grinder.
  • Feel free to soak the chopped shallots in a bowl of cold water to lessen their tart flavor.
  • If you want to make beef tartare ahead of time, you can leave the assembled mixture in the fridge for up to 2 or 3 hours. Left any longer and the meat will start to turn grey.
  • If you don’t want to use egg yolks as a topping, microgreens or fresh sprouts are a crisp and refreshing alternative.
  • Unfortunately, there is no way to store leftover steak tartare. It must be eaten fresh.
raw steak tartare on a white plate topped with an egg yolk and small pickles and bread on the side

What to serve with beef tartare

Traditionally, tartare is served as a main dish with toasted baguette, croutons, cornichons, pickled vegetables, lemon wedges, a drizzle of Worcestershire, or dijon mustard. To keep things low carb, swap the bread for endives or butter lettuce leaves.

overhead view of white plates with steak tartare topped with egg yolks and served with bread and drinks on the side

More delicious dinner party recipes

Learning How to Make Classic Steak Tartare (Beef Tartare) is easy, fun, and delicious! 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.

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5 from 1 vote

How to Make Classic Steak Tartare (Beef Tartare)

Learn How to Make Classic Steak Tartare (Beef Tartare) at home. Meaty, bold, and delicious, you’ll love this elegant dish for dinner parties or weeknight meals. Completely safe to eat and no cooking required!
Prep Time20 mins
Freezing time20 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: French
Keyword: 30 minute meal, beef, dinner, easy dinner, low carb dinner, steak, weeknight dinner
Servings: 2 servings
Calories: 236kcal
Author: Lena Gladstone

Ingredients

  • 8 oz top round beef steak fresh, (or use sirloin steak)
  • 2 tbsp parsley finely chopped
  • 2 tbsp capers drained and finely chopped
  • 2 tbsp cornichons finely chopped, or small dill pickles (not sweet)
  • 2 tbsp shallots finely chopped
  • 5 tsp worcestershire sauce
  • 1 ½ tbsp dijon mustard
  • ½ tsp kosher salt extra to taste if needed
  • 2 egg yolks fresh

SERVE ALONGSIDE WITH

  • baguette thinly sliced and toasted
  • cornichons or pickled veggies
  • mustard

Instructions

  • Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch slices, then into ¼ inch strips and then finely chop it with a sharp knife. Place on a plate and refrigerate while you prep the rest.
  • Chop the capers, cornichons, shallots, and parsley into a fine dice. Add to a mixing bowl and add Worcestershire sauce and mustard. Toss to combine.
  • Add the steak, gently fold in all the ingredients, add salt, to taste, mix again. Keep the mixture chilled until you’re ready to assemple and eat.
  • Press the tartare into a round mold or ramekin. Divide into two portions. Add onto two plates.
  • Make a small well in the center. Gently add the egg yolk into each portion.
  • Serve with cornichons or pickled veggies, thin slices of toasted baguette and spoonful of mustard. Enjoy right away.

Notes

  • Start with a very good lean steak. Ask your butcher for a fresh steak and tell them you will be eating this meat raw.
  • Trim off any large tendons or pieces of fat. If you start with a lean steak, you shouldn’t need to trim off much.
  • Mince the steak into very fine pieces, a sharp knife will be very helpful with cutting the meat finely. Take your time here.
  • Unfortunately, there is no way to store leftover steak tartare. It must be eaten fresh.
  • *Raw egg and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

Nutrition

Calories: 236kcal | Carbohydrates: 7g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 264mg | Sodium: 1341mg | Potassium: 640mg | Fiber: 1g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 4mg

Baked Prosciutto and Egg Breakfast Tart

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Boursin cheese, eggs, prosciutto, and arugula salad are topped on a buttery puff pastry to make up this Baked Prosciutto and Egg Breakfast Tart. Its bright, savory, and creamy flavors are perfect for spring!

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baked puff pastry tart on parchment paper topped with baked eggs, prosciutto, and arugula

This beautiful Baked Prosciutto and Egg Breakfast Tart is fresh, light, and an exceptional choice to make for Sunday brunch. Buttery puff pastry is baked with soft Boursin cheese and freshly cracked eggs before it’s finished with prosciutto and a fresh arugula salad. What could be better to start the day?

Making breakfast tarts with eggs and fillings is a fun and nutritious way to feed a crowd. The puff pastry is pre-baked, meaning it turns out crispy and golden brown without overcooking the eggs. When all is said and done, top the delicious breakfast tart with the light and zesty arugula salad with Parmigiano and serve with mimosas and hot coffee.

Just like my Flaky Tomato Herbed Ricotta Tart and Gruyere Asparagus Tart, this is an easy tart recipe you can bring to potlucks or make for your family on bright and sunny mornings.

slices of a baked egg tart on a wood board next to plated and glasses of orange juice

What is an egg tart?

Not quite a quiche, a breakfast egg tart is made by baking puff pastry with cheese and eggs on top. They’re usually finished with additional toppings after they come out of the oven, like greens, deli meats, or vegetables. It’s a delicious, easy, and crowd-pleasing recipe you can serve as one large tart or individual servings.

small white bowls with greens, cheese, herbs, meat, eggs, and seasonings next to a large piece of raw puff pastry

Ingredients and substitutions

  • Eggs – Once the pastry is done pre-baking, the eggs are cracked on top of the cheese-covered tart and then placed back in the oven.
  • Puff pastry – Pick up storebought puff pastry so you can make this recipe as easy as possible. Keep it in your freezer until just before assembling the tart. If you end up with extra pastry, use it to make Chicken Pot Pie or Turkey and Brie Pockets.
  • Prosciutto – This thinly sliced Italian meat was not just made for sandwiches or charcuterie boards. Its light and salty taste pairs perfectly with the eggs and greens.
  • Boursin cheese – This soft garlic and herb cheese is so creamy and adds extra savory flavors to the tart. You can also sub it with your favorite goat cheese if that’s what you prefer.
  • Everything But The Bagel seasoning – For a little added saltiness and crunch.
  • Fresh arugula salad – This simple salad is made with 4 simple ingredients: arugula, oil, lemon juice, and Parmigiano cheese. It’s topped on the baked breakfast tart to lend fresh and bright flavors that pair so nicely with the eggs.
a large baked egg tart on parchment paper topped with prosciutto, arugula, and cheese

How to make a baked egg tart in the oven

  1. Prepare the pastry: Roll out the thawed puff pastry on a lightly floured surface. Trim the edges to make it even if needed. Transfer it on your prepared baking sheet.
  1. Score the edges: Create a border by cutting halfway through the dough about ¾ away from all of the edges. Afterward, use a fork to prick the pastry all over.
  1. Brush on the egg wash: Mix the egg and water together in a bowl. Brush the egg wash all over the pastry and sprinkle the border with Everything But The Bagel Seasoning. 
  1. Par-bake the pastry: Bake the prepared dough until it’s golden brown.
  1. Add the cheese and eggs: Take the pastry out of the oven and spread the cheese all over the base. Crack the eggs onto the tart, making sure they’re spaced out evenly. Sprinkle the eggs with some salt before placing the tart back in the oven to finish baking.
  1. Assemble the tart: As it bakes, make the salad by tossing the arugula, olive oil, lemon juice, and salt together in a bowl. Remove the finished tart from the oven and sprinkle green onions on top and add the prosciutto. Place the salad on top with Parmigiano cheese and enjoy!

Can I make individual tarts instead?

Of course! To make individual egg tarts with puff pastry, you’ll need two sheets of pastry instead of one. Roll out the dough and cut each sheet into fourths. Continue to make the recipe as per the instructions and make sure to crack only one egg on each piece of pastry.

cracked eggs on a sheet of baked puff pastry
baked eggs on puff pastry with green herbs and prosciutto on top
a baked egg tart on parchment paper and topped with arugula and cheese

Mix up the toppings

This flexible brunch recipe can easily be customized just the way you like. I made my breakfast tart a little savory using soft cheese and prosciutto. You can use different meats instead like crispy bacon, lox or cured salmon, or breakfast sausage.

Soft cheese is best to use because it’s easy to spread over the base of the tart. Use any soft and creamy spread you have at home to make things easy! Use herbed cream cheese, herbed goat cheese, or shredded cheese so it can stay nice and creamy.

Freshen things up with additional vegetables on top of the baked tart. Add cooked asparagus or green beans, use up the leftover salad with vinaigrette in your fridge, or throw on sundried tomatoes and avocados instead.

close up on a slice of baked puff pastry with a baked egg, prosciutto, and arugula on top

What to serve with egg tarts

If you’re having trouble coming up with a menu for Sunday brunch, pair the tart with these delicious options:

More eggy recipes to enjoy

Nothing screams “delicious breakfast” like these tasty recipes made with eggs:

If you try this Baked Prosciutto and Egg Breakfast Tart 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 4 votes

Baked Prosciutto and Egg Breakfast Tart

Boursin cheese, eggs, prosciutto, and arugula salad are topped on a buttery puff pastry to make up this Baked Prosciutto and Egg Breakfast Tart. Its bright, savory, and creamy flavors are perfect for spring!
Prep Time5 mins
Cook Time25 mins
thawing dough30 mins
Total Time1 hr
Course: Breakfast, Brunch
Cuisine: Italian, Mediterranean
Keyword: 30 minute meal, breakfast, brunch, egg, eggs, flatbread, healthy salad, salad, veggies
Servings: 6 servings
Calories: 2953kcal
Author: Lena Gladstone

Ingredients

Breakfast Egg Tart

  • 6 large eggs room temperature
  • 1 egg beaten for egg wash
  • 1 tbsp water for egg wash
  • 1 sheet puff pastry dough thawed
  • all-purpose flour for dusting
  • kosher salt
  • 2 oz Boursin cheese or sub for your favorite goat cheese
  • 3 tbsp green onion finely chopped
  • 4 slices prosciutto
  • 1 ½ tbsp Everything But The Bagel Seasoning

Arugula Salad

  • 2 cups arugula
  • 1 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • ¼ cup Parmigiano cheese freshly shaved

Instructions

Breakfast Egg Tart

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set it aside. Bring the eggs and dough to room temperature for at least 30 minutes.
  • Unfold the pastry onto a lightly floured work surface. Use a rolling pin to roll out the dough into a large rectangle. Trim the edges to make it even (optional).
  • Transfer the pastry to the prepared baking sheet. To make a border, use a knife to score a half-inch border around the edges (cut halfway down into the dough and not all the way through). Lastly, use a fork to prick the pastry all over to prevent it from puffing in the oven.
  • Place 1 egg and 1 tablespoon of water in a bowl and whisk it together. Using a pastry brush, brush the pastry with the egg wash and then sprinkle the edges with Everything But The Bagel Seasoning. Bake for 10 minutes or until golden brown.
  • Remove from oven. Spread Boursin cheese all over the base of the cooked pastry up to the edges. Carefully crack the eggs onto the tart, spaced out evenly. Sprinkle the eggs with salt.
  • Bake for an additional 12 to 14 minutes or just until egg whites are completely set and the yolks begin to thicken. Remove the tart from the oven. Sprinkle with green onions and distribute the torn prosciutto on the tart.

Arugula Salad

  • Toss the arugula, olive oil, lemon juice, and salt together in a bowl. Top the tart with the salad, then add the shaved cheese and enjoy.

Nutrition

Calories: 2953kcal | Carbohydrates: 122g | Protein: 80g | Fat: 239g | Saturated Fat: 68g | Trans Fat: 1g | Cholesterol: 1376mg | Sodium: 3261mg | Potassium: 931mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3724IU | Vitamin C: 16mg | Calcium: 639mg | Iron: 14mg

Garlic Butter Ribeye Steak And Shrimp

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This juicy and savory surf and turf recipe is the perfect choice for date night. Succulent Ribeye Steak and pan-seared shrimp are drizzled in creamy garlic butter to make each bite burst with flavor.

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This post is a collaboration with Beef. It’s What’s for Dinner on behalf of the Beef Checkoff. All opinions are my own.

My Garlic Butter Ribeye Steak and Shrimp recipe is an extra special treat because it features pan-seared beef and seafood. Your Valentine is guaranteed to be impressed with this savory meal! Pair it with tender asparagus, creamy cauliflower mash, and a drizzle of garlic butter to help every bite taste out of this world.

Beef is succulent and delicious and it’s a top choice for our table. I love a tender slice of Herbed Prime Rib Roast with mashed potatoes to warm up during winter or Flank Steak with fruity salsa during grill season in summer.

Starting your meal with a high-quality protein like beef is the best way to make all of your guests happy. Fire up the grill, heat a skillet, or finish it off in the oven. Your beef appetizer or entree is sure to be a hit!

Ingredients you need to make garlic butter steak and shrimp

  • Ribeye Steak – This prime cut of beef comes from the front section of the cow and tastes rich and juicy. It can be smoked, seared in a pan or on the grill, or cooked in the oven to seal in the juices.
  • Shrimp – I like using extra-large shrimp that have been deveined. Feel free to cook them with the tails on or off.
  • Garlic butter – Made with three easy ingredients, garlic butter is the real secret to this outstanding dinner recipe. It adds moisture, flavor, and boosts the savoriness of each bite. All you need is butter, garlic, and fresh parsley.
  • Olive oil – For pan-frying the asparagus, shrimp, and beef, and seasoning the steak.
  • Asparagus – This will be cooked in the same pan as the steak and shrimp.

How to pan-sear Ribeye Steak and shrimp

  1. Make the garlic butter: Mix the butter, garlic, and chopped parsley together in a bowl. Keep the bowl covered and in the fridge until it’s time to dress the steak.
  2. Prepare the pan and steak: Heat your skillet with some oil over high heat for at least 10 minutes. Season both sides of the dry steak with oil and salt.
  3. Sear the Ribeye: Place the steak on the hot pan and sear on each side using a meat thermometer to determine doneness. Leave it to rest on a plate, spread some butter on top, then tent the plate with foil.
  4. Cook the asparagus: Melt some garlic butter and oil in the same pan. Cook the asparagus until fork tender, then add it to the plate with the Ribeye.
  5. Pan-fry the shrimp: Cook the salt-seasoned shrimp in the pan with the garlic butter. The shrimp is ready when they turn pink and opaque.
  6. Slice and serve: Slice the rested steak into thin strips. Add it to a large platter with the shrimp and asparagus. Finish with a generous drizzle of the remaining melted garlic butter and the leftover juices from the pan (they’re full of flavor!).

How to cook Ribeye Steak in the oven

Starting a Ribeye Steak with a sear and finishing it in the oven is a surefire way to seal in heaps of flavor. As a bonus, you can roast the steak while preparing the asparagus and shrimp in this recipe. Check out my guide on cooking Ribeye steak in the oven to learn all about this method.

How to tell when your steak is done

Using a meat thermometer is the easiest way to tell if your steak is done to your liking. The right internal temperature will tell you whether the steak is rare, medium-rare, medium, or well done:

  • Medium-rare steak: 145°F
  • Medium steak: 160°F
  • Well done steak: 170°F

Tips and substitutions

  • Before cooking. At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
  • If Ribeye Steak isn’t for you, feel free to replace it with a different cut, Strip, Sirloin, T-bone, Eye fillet, Scotch fillet, or Porterhouse steaks.
  • Cooking the shrimp with the tail on or off is fine. If using frozen shrimp, make sure it has completely thawed first and then patted dry with a paper towel.
  • Get the skillet really hot before pan-searing the steak. That’s how you get crispy edges!
  • Letting the Ribeye Steak rest after cooking for at least 5 or 10 minutes is so important! It gives the beef time to settle, making each bite more tender, juicy, and flavorful.

What to serve with garlic butter Ribeye Steak and shrimp 

Aside from the grilled asparagus, this surf and turf recipe will be a delicious main to enjoy with many different side dishes. Serve it with:

More dinner date recipes

Nothing says romance like a homemade dinner with a glass of wine. Impress your date with any of these delicious recipes:

If you try this recipe for Garlic Butter Ribeye Steak And Shrimp, 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 2 votes

Garlic Butter Ribeye Steak And Shrimp

This juicy and savory surf and turf recipe is the perfect choice for date night. Succulent Ribeye Steak and pan-seared shrimp are drizzled in creamy garlic butter to make each bite burst with flavor.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Cuisine: American
Keyword: beef, dates, dinner, easy dinner, ribeye, seafood, steak, weeknight dinner
Servings: 2 servings
Calories: 729kcal
Author: Lena Gladstone

Ingredients

  • 1 beef Ribeye Steak
  • 16 extra-large shrimp deveined with tails on or off
  • 5 tbsp unsalted butter softened and divided
  • 3 cloves garlic finely chopped
  • 2 tbsp fresh parsley chopped
  • 3 tbsp olive oil divided
  • 12 spears asparagus trimmed
  • sea salt to taste

Instructions

  • At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
  • Make the garlic butter by mixing 4 tablespoons of butter, garlic, and chopped parsley together in a bowl. Cover and refrigerate until ready to use.
  • Heat a large grill pan or cast iron pan over high heat. Lightly grease the pan with oil. Pat steaks dry with a paper towel. Brush each side lightly with ½ tbsp of oil and generously season with salt.
  • Sear the steak for 3-5 minutes on each side until browned and cooked to desired doneness as measured with an instant-read or oven-proof thermometer. Transfer the steak to a warm plate. Spread 1 tablespoon of butter all over the steak. Tent it with foil and let it rest for at least 5 minutes while you prep the rest.
  • While steaks are resting, wipe down the pan and melt 2 tablespoons of butter with 1 tablespoon of olive oil on medium-low heat. Add asparagus and 4 tablespoons of water. Cook the trimmed asparagus for 5 minutes, rotating every minute. (Careful not to burn the garlic, if heat is too high, lower to low). Season with salt. Remove to serving platter.
  • Season shrimp with salt on both sides. Wipe down the same pan, bring the pan to medium heat, melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add shrimp and cook for 2-3 minutes, flip and cook for another 2-3 minutes. (Depending on the size and thickness of your shrimp). Note: They should be pink in color while white and opaque on the inside.
  • Add the shrimp to a serving plate. Cut the steak into thin strips against the grain, add to the serving platter along with shrimp and asparagus. Drizzle with the leftover pan juices and melted herbed garlic butter.

Notes

  • Before cooking. At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
  • If Ribeye Steak isn’t for you, feel free to replace it with a different cut, Strip, Sirloin, T-bone, Eye fillet, Scotch fillet, or Porterhouse steaks.
  • Cooking the shrimp with the tail on or off is fine. If using frozen shrimp, make sure it has completely thawed first and then patted dry with a paper towel before cooking.

Nutrition

Calories: 729kcal | Carbohydrates: 2g | Protein: 33g | Fat: 66g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 439mg | Potassium: 402mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1274IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 4mg

Keto Thai Steak Salad (Low Carb)

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This flavorful recipe for Keto Thai Steak Salad is made with thinly sliced ribeye and a homemade dressing that is tangy, spicy, and easy to make. You’ll love this salad as a great Keto or Whole30 weeknight dinner or a healthy lunch.

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Large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables.

One of the best ways to stick to eating healthy is to make sure there is tons of flavor in your food. This Asian-inspired steak salad checks all the boxes with its homemade dressing that’s filled with Thai flavors coming from the ginger, cilantro, lime, and sesame oil. It’s sure to turn anyone into a lover of salads!

Enjoy this protein-packed salad as a quick lunch or healthy dinner. The ribeye, homemade Asian inspired dressing, and salad toppings can all be prepared ahead of time and stored in the fridge until you’re ready to dig in. Better yet, pack it up and enjoy the salad for weekday lunches!

Individual small bowls filled with vegetables and ingredients for Asian salad. Large bowl with salad in the middle.

What steak is best for Asian inspired salads?

  • Ribeye – This high quality cut of steak is my favorite for salads because it contains just the right amount of marbling and beef flavor. I’ve perfected the best way to cook a ribeye by cooking it in the oven.
  • Filet Mignon – This cut of steak is tender and will melt in your mouth, especially when it’s sliced up on a salad. It’s a little bit on the pricey side but great for special occasions or a dinner party. 
  • Flat Iron – This flavorful cut is a great budget-friendly option. You’ll need to marinate it first to make sure it’s tender and not tough.
  • Flank Steak – A lean cut of beef that is perfect for salads as it takes on whatever flavor you pair it with. If you’re using this cut, make sure you cook it medium and slice thin. 

Don’t like steak? Try using these proteins to top your salad

Raw steak on paper, vegetables, and individual bowls with ingredients for Asian salad

Ingredients you’ll need to make Thai steak salad with homemade dressing

I use my favorite cut of beef, ribeye, in this salad as it contains the best flavor profile and can be cooked easily. Go ahead and cook it fresh or use up the leftover steak already in your fridge.

This is what you need for a keto Thai steak salad:

  • Ribeye steak
  • Arugula
  • Persian cucumber (also known as baby cucumbers)
  • Avocado 
  • Radishes
  • Pickled ginger 
  • Green onion 
  • Cilantro 
  • Sesame seeds
  • Lime
  • Red Chilies

Dressing ingredients

This keto salad dressing uses fresh ingredients that are easy to find and, when combined, have great flavor. You’ll use it to marinate the steak and dress the salad.

This is what you need:

  • Coconut aminos or light soy sauce
  • Extra virgin olive oil 
  • Toasted sesame oil 
  • Lime juice 
  • Fish sauce
  • Pickled or fresh ginger 
Large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables.

How to make keto Thai steak salad

My protein-packed salad is infused with Asian-inspired flavors and light dressing. Furthermore, most of the elements can easily be made ahead of time so you can enjoy it without rushing.

Here’s how it’s done:

  1. Make the dressing: Firstly, chop the pickled ginger into really fine pieces or grate fresh ginger. Mix all of the sauce ingredients together in a bowl and set aside.
  2. Prepare the steak: If using raw steak, start by cooking it in the oven (without searing beforehand). Pop the cooked steak in the freezer for 10 minutes and then cut into thin slices.
  3. Heat and season the steak: Sauté the pieces of freshly cooked or leftover steak in a pan with some oil. To finish, pour in half of the salad dressing to coat and then set aside.
  4. Put the salad together: Lastly, add the arugula to a large bowl and place the pieces of steak on top. Add the avocado, radish, and cucumber before seasoning the salad with sea salt. Top with sesame seeds, pickled ginger, chopped green onions, cilantro, red chilies, and the sauce on the side or tossed.
Large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables. Small bowls with salad ingredients on the side.

Recipe tips 

  • If you’d like to use leftover steak that’s already been cooked, slice it thinly with a sharp knife. Only heat it for 30 seconds in a pan with the oil and dressing.
  • If you’d rather sear the steak, follow my instructions on cooking steak on the stovetop.
  • If you’d like to marinate the steak while it’s raw, add it and half the dressing to a freezer safe bag or container. Fully coat it in the salad dressing and let it sit in the fridge for 30 minutes or up to 24 hours. When you’re ready to cook, discard the excess marinade, pat the steak dry, and cook according to the recipe. 
  • If you’re cooking the steak from raw, freeze it for 10 minutes after cooking and slice very thin with a sharp knife. Freezing it will help the steak stay solid enough to get nice thin pieces and is much safer to cut.

Variations

  • For a spicy Thai dressing, add in Thai red chilies or your favorite chili sauce.
  • Feel free to mix up the toppings by using shredded carrots, cabbage, chopped mint, boiled egg, pickled onions, or adding some chopped peanuts or cashews on top. 
  • Use tamari as a gluten-free option if you can’t find coconut aminos or in place of the soy sauce.
  • Use any lettuce you prefer as the base of the salad.
  • If you aren’t keto, go ahead and make this salad with your favorite noodles or add them on top. 
  • Do I have to add fish sauce to the dressing? While fish sauce adds a great flavor, it is not necessary if you don’t want to use it. The dressing will still be delicious!
  • What other herbs can I add? Feel free to add any combination of basil, cilantro, and mint to the salad for a fresh taste. 
Close up of large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables.

Can this Keto Thai Steak Salad be made ahead of time?

Parts of this salad can be made ahead of time but it should all be assembled when it’s time to dig in it for the best results:

  • Steak: Cook the steak ahead of time and slice it thinly when you’re ready to warm it in a pan with dressing. 
  • Dressing: Make this up to 5 days in advance. Store it in an airtight container in the fridge. 
  • Salad and toppings: Keep the chopped toppings in separate airtight containers in the fridge for up to 3 days.

Storing leftovers

The acid in the salad dressing will wilt the greens, meaning the leftover steak and salad together will likely last 1 day in the fridge. For the best results, keep the dressing on the side and store the salad, steak, and dressing separately.

Large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables.

You’ll love these healthy keto recipes

Try my other keto recipes for every meal of the day:

If you try this Keto Thai Steak Salad, 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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4.2 from 5 votes

Keto Thai Steak Salad

This flavorful recipe for Keto Thai Steak Salad is made with thinly sliced ribeye and a homemade dressing that is tangy, spicy, and easy to make. You’ll love this salad as a great Keto or Whole30 weeknight dinner or a healthy lunch.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner
Cuisine: Asian
Keyword: asian, gluten free, healthy salad, keto, keto dinner, lunch, ribeye, salad, steak
Servings: 2 servings
Calories: 627kcal
Author: Lena Gladstone

Ingredients

Keto Thai Steak Salad

  • 1 ribeye steak sliced thinly
  • 3 cups arugula
  • 2 small Persian cucumber (A.K.A. baby cucumber) thinly sliced
  • 1 small avocado sliced
  • 4 radishes thinly sliced
  • 2 tsp olive oil
  • 2 tbsp pickled ginger
  • 2 green onion finely chopped
  • 2 tbsp cilantro chopped
  • ½ tbsp sesame seeds
  • ¼ lime juiced
  • ½ small red chili thinly sliced

Thai Dressing

  • 2 tbsp coconut aminos or 1/2 tbsp light soy sauce
  • 1 tbsp olive oil
  • 3 tsp sesame oil
  • ½ lime juiced
  • ½ tsp fish sauce
  • 1 ½ tbsp pickled ginger finely chopped or 1/4 in fresh ginger grated finely

Instructions

Dressing

  • Chop the pickled ginger into really fine pieces or grate the fresh ginger. Mix all of the sauce ingredients together in a bowl. Set aside.

Steak

  • Finely slice the beef, pop it in the freezer for 10 minutes so it’s easier to slice. TIP: you can use leftover cooked steak, just slice it thinly with a sharp knife.
  • Bring a pan to high heat and add in the olive oil and beef. Sauté for about 30 seconds to 1 minute per side. If using cooked beef, only cook for 30 seconds per side. Add half of the sauce to the pan and reserve the rest for salad dressing.

Assembling the salad

  • Add the arugula to a bowl and top with the steak.
  • Slice the avocado, radish, and cucumber. Add to the bowl, season with sea salt, and top with sesame seeds. Add the pickled ginger. Top with chopped green onions and cilantro and serve the sauce on the side for dipping or toss with salad.

Notes

Making ahead of time: Parts of this salad can be made ahead of time but it should all be assembled when it’s time to dig in it for the best results:
  • Steak: Cook the steak ahead of time and slice it thinly when you’re ready to warm it in a pan with dressing. 
  • Dressing: Make this up to 5 days in advance. Store it in an airtight container in the fridge. 
  • Salad and toppings: Keep the chopped toppings in separate airtight containers in the fridge for up to 3 days.

Nutrition

Calories: 627kcal | Carbohydrates: 25g | Protein: 27g | Fat: 49g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 542mg | Potassium: 1180mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1171IU | Vitamin C: 44mg | Calcium: 111mg | Iron: 4mg
Large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables.

Herbed Prime Rib Roast With Horseradish

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This juicy and tender Herbed Prime Rib Roast is cooked to perfection for the holidays. Each bite melts in your mouth and has a hint of tang thanks to the creamy homemade horseradish sauce.

Jump to Recipe
Large sliced beef roast on a wood cutting board

This post is a collaboration with Beef. It’s What’s for Dinner on behalf of the Beef Checkoff. All opinions are my own.

Your holidays just got a lot easier! This “set it and forget it” Herbed Prime Rib Roast with Horseradish is juicy, tender, and makes for a beautiful centerpiece during Christmas dinner. With just a few simple seasonings, this marbled piece of meat turns out impeccably flavored and is even great for leftovers.

No matter the size of your holiday meal, beef will make your dinner feel special. Keep your holiday traditions alive by cooking this delicious Beef Prime Rib Roast. You can stretch the leftovers into multiple meals by using the beef for sandwiches, easy lunches, or a quick dinner.

Large beef roast on a white serving plate

Still, looking for holiday inspiration? Head to Beef. It’s What’s For Dinner’s website to find shareable recipes, ingredients, and everything else you need to make the perfect beef holiday meal.

Woman's hands slicing a prime rib roast

What is Prime Rib Roast?

This beautiful, fatty, marbled piece of meat is called prime for a reason! Also called a Standing Rib Roast, Prime Rib is an excellent cut of meat and comes from the primal rib on the cow (one of the 9 primal cuts).

Bone-in Prime Rib is one of my favorites. It cooks slower, but seals in extra flavor. The meat will turn out juicy and tender.

Large white serving plate holding a beef roast with baby potatoes and green beans on the side.

Is Prime Rib Roast the same as Ribeye Roast?

Both a Prime Rib and Ribeye Roast are high-quality cuts of beef, come from the same part of the cow, and don’t stray far from each other in terms of flavor. They do, however, have a few key differences.

A Prime Rib Roast contains rib bones, meaning you get extra beefy flavors. It benefits from being cooked in its own juices as well as bolder seasonings. It’s a great choice when you need to feed a crowd.

Ribeye Roast is traditionally boneless but also delicious and a great choice for a date night or a special weeknight dinner. All it needs is a simple seasoning of olive oil, salt, and pepper. This cut of meat is best cooked with a sear and then finished in the oven and can be cut into steaks like I feature in my recipe for Ribeye Steak.

Close up of a sliced prime rib roast

Herbed Prime Rib ingredients

A cut of meat for a special occasion doesn’t necessarily have to be complicated. A Prime Rib Roast can be seasoned with just a few simple ingredients. Don’t forget the baby potatoes, green beans, and chimichurri sauce on the side!

Here’s what you need:

  • Bone-in Prime Rib Roast
  • Rosemary
  • Oregano
  • Garlic
  • Olive oil
  • Salt and pepper
A large raw beef roast seasoned with herbs and oil on a white serving plate

How to cook Prime Rib Roast

The secret to an excellent Prime Rib Roast is to cook it at a high temperature for a short amount of time, then turn the oven way down for a few more hours. I’d recommend using an oven-safe meat thermometer to make sure it’s cooked to perfection. Find more Oven Roasting Basics here.

This is how you cook a Prime Rib Roast:

  1. Prepare the roast: Place the roast in a roasting pan and cut a few shallow slits on the non-fatty side.
  2. Season the meat: Combine the rosemary, oregano, olive oil, and garlic in a bowl. Use it to season the Prime Rib on all sides and into the slits. Leave it in the fridge to sit for 30 minutes to one hour.
  3. Cook the Prime Rib: Sprinkle the roast with salt and pepper before placing it in a hot oven. After a few minutes, turn the heat down and cook for an additional 2 hours.
  4. Serve: Slice and serve with horseradish sauce.
A large raw beef roast seasoned with herbs and oil on a roasting rack

Horseradish sauce ingredients

To complement the beef, serve it with this creamy and tangy horseradish sauce. It’s easy to whip together and tastes even better than what you would be served in a steakhouse. Another sauce to add is my delicious chimichurri sauce.

This is what you need:

  • Sour cream
  • Creamed horseradish
  • White balsamic vinegar
  • Parsley
  • Chives
  • Salt
A sliced and cooked prime rib roast on a white serving plate with baby potatoes and green beans on the side

How to make homemade horseradish sauce

It’s so easy! Horseradish sauce can be made in 5 minutes and then used on the side of beef or in a sandwich.

This is what you need to do:

  1. Mix everything together: Mix the sour cream, horseradish, vinegar, and parsley together in a bowl. Season to taste with salt. 
  2. Serve: Scoop some of the sauce onto your plate with the roast or spread it on a beef sandwich the next day.

Helpful recipe tips

  • The prime roast cook time is set at 15-20 minutes per pound. If your roast is smaller, just calculate the full cook time that way.
  • Use an ovenproof meat thermometer instead of an instant-read meat thermometer. This helps you avoid opening the oven door countless times or poking holes in the meat.
  • Use a roasting pan with a rack if you have one. This will improve air circulation and promotes more even cooking.
  • Prime Rib is juiciest and the best tasting when it’s cooked medium rare (145°F) to medium (160°F) doneness.
  • Let the meat rest for 20 to 30 minutes after it comes out of the oven. Transfer the roast to a cutting board and cover it loosely with foil. This tent will seal in all of the natural juices and create a better, more flavorful bite. 

Storing and reheating

As soon as you’re done serving the Prime Rib Roast, seal up any leftovers in plastic wrap or an airtight container. Store them in the fridge for up to 3-4 days or freeze for up to 2-3months. Reheat the leftovers in the oven or microwave.

Store any leftover horseradish sauce in a jar or sealed container for up to 2 weeks. Spread it on a sandwich or serve it with steak!

What to serve with Prime Rib Roast

Don’t forget plenty of side dishes to complement your Prime Rib:

Large white serving plate holding a beef roast with baby potatoes and green beans on the side.

More beef recipes to try

These savory recipes featuring beef would be delicious at any time of year:

If you give this Herbed Prime Rib Roast With Horseradish a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

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3.67 from 3 votes

Herbed Prime Rib Roast With Horseradish

This juicy and tender Herbed Prime Rib Roast is cooked to perfection for the holidays. Each bite melts in your mouth and has a hint of tang thanks to the creamy homemade horseradish sauce.
Prep Time5 mins
Cook Time2 hrs
resting time30 mins
Total Time2 hrs 35 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: beef, dinner, dip, holiday, main course, main dish, sauce, weeknight dinner
Servings: 8 servings
Calories: 1372kcal
Author: Lena Gladstone

Ingredients

Prime Rib

  • 7 ½ lb Bone-In Prime Rib Roast
  • ¼ cup fresh rosemary chopped
  • ½ cup fresh oregano chopped
  • ¼ cup olive oil
  • 6 cloves garlic minced
  • 3 tbsp Kosher salt

Horseradish Sauce

  • ½ cup sour cream
  • 1 ½ tbsp creamed horseradish
  • ½ tbsp white balsamic vinegar
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • salt to taste

Instructions

Prime Rib

  • Place the roast in a roasting pan. Cut a few shallow slits on the non-fatty side of the roast. In a small bowl, combine the rosemary, oregano, olive oil, and garlic. Rub this mixture on all sides of the roast, pressing it into the slits on the top. Allow the roast to sit and marinate in the refrigerator for 30 minutes to one hour.
  • Preheat the oven to 450ºF. Sprinkle the salt and pepper all over the roast, putting an extra thick layer on the fatty side. Turn the roast over so the fatty side is facing up, then place in the preheated oven for 25 minutes.
  • Turn the oven down to 325 degrees and continue to cook for 2 hrs or until the center registers 130 degrees for a medium-rare center. Tent the roast and let it rest for 20-30 minutes before slicing. Slice and serve with the horseradish sauce.

Horseradish Sauce

  • Mix together sour cream, horseradish, vinegar, and parsley. Season to taste with salt. Serve with the beef. The sauce and leftover roast beef make a great sandwich the next day!

Notes

Tip: Cook time is approximately 15- 20 mins per lb, so if your roast is smaller, just calculate the full cook time that way.

Nutrition

Calories: 1372kcal | Carbohydrates: 4g | Protein: 59g | Fat: 123g | Saturated Fat: 50g | Cholesterol: 265mg | Sodium: 2831mg | Potassium: 1026mg | Fiber: 2g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 8mg

10 Minute Spicy Shrimp Lo Mein

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A quick and easy weeknight dinner that’s even better than takeout! Try my 10 Minute Spicy Shrimp Lo Mein when you’re craving a healthy meal with lots of flare.

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White bowl filled with yellow noodles, shrimp, and green onions. Small bowl with spicy sauce on the side.

Save time and money on your usual Chinese takeout with this 10 Minute Spicy Shrimp Lo Mein. Using a handful of ingredients, this recipe is exploding with flavor and is a great option when you need something quick or comforting.

Easy and flexible meals are what busy families crave, and this recipe is no exception. Every single element can be customized. Swap the shrimp for chicken, add tons of veggies, or experiment with new sauce ingredients. The options are endless!

The real star of this meal is the sauce. Made with a handful of ingredients, this homemade lo mein spicy sauce is both sweet and savory with a hint of umami flavor. It’s perfect for dressing up the noodles and complementing the flavor of the shrimp.

There are plenty of ways you can make this shrimp lo mein recipe your own, but I suggest trying it with baby bok choy and short ribs to make the whole meal feel just like your favorite takeout order.

What is shrimp lo mein?

Lo mein means “tossed noodles” in Chinese. The traditional recipe usually has 3 key elements: egg noodles, protein (seafood, beef, chicken… anything you like!), and sauce. You can also make it with vegetables, spicy or mild sauce, or with wontons.

You might think that chow mein and low mein are the same, but they have one slight difference: the noodles! Chow mein is made with fried noodles and low mein is made with steamed noodles. The sauce is the star of the show in lo mein dishes, whereas vegetables and meat are the main event in chow mein (just like stir fry).

6 white bowls holding shrimp lo mein ingredients

Ingredients you need for Shrimp Lo Mein 

The homemade spicy sauce is the real star of this easy copycat takeout recipe. It’s loaded with flavor and will give the noodles a signature caramel color. The rest of the ingredients are simple and easy to find at most grocery stores.

Here’s what you need: 

  • Lo mein noodles
  • Shrimp
  • Green onion
  • Sesame seeds
  • Olive oil
  • Homemade spicy sauce

What kind of noodles should I use?

You should be able to find fresh Chinese lo mein egg noodles in large grocery stores or at your local Asian market. Fresh is best but you can also use frozen or dried if that’s all you can find. There are many kinds of Chinese egg noodles at the store, so if you get confused, follow this guide to identify the differences.

When you’re in a pinch, long pasta will work as well. Use up the leftover spaghetti, linguine, or fettucini noodles in your cupboard when you make this dish.

Large pan with long, thin noodles, shrimp, and chopsticks.

How to make spicy shrimp lo mein

This super simple dish is ready to be enjoyed in only 10 minutes! Plus, you can save time and make the sauce a few days ahead of time.

Here’s how to make the recipe:

  1. Make the sauce: Mix all of the spicy sauce ingredients into a small bowl and set aside.
  2. Cook the noodles: Cook your lo mein noodles according to the package instructions (usually around 3 to 5 minutes). Drain and toss them with half the sauce and half of the green onions.
  3. Prepare the shrimp: Sauté the peeled and dried shrimp on medium high heat in oil until both sides turn pink. To finish, add the rest of the sauce to the pan, toss, and cook for 1 minute.
  4. Serve: Add a portion of the noodles to a bowl, top with some shrimp, and sprinkle with sesame seeds and green onions.
Closeup of noodles and shrimp with sesame seeds on top

Lo mein sauce

I whipped up a quick sauce for the shrimp lo mein using fresh garlic and ginger, fish and oyster sauce, sesame oil, soy sauce, Trader Joe’s Chili Onion Crunch, and lime juice. The noodles are bland on their own, so this combination of spicy, sweet, and umami flavors give it the boost it needs.

A traditional lo mein sauce recipe is usually made with a sesame oil base and mixed with a combination of soy sauce, oyster sauce, garlic, and ginger. Feel free to experiment if you aren’t a big fan of spice!

White bowl with yellow thin noodles, shrimp, and chopsticks

Substitutions and Variations

  • Add in as many vegetables as you want. Sautéed or steamed broccoli, baby bok choy, shiitake mushrooms, carrots, napa cabbage, or snow peas would all be delicious additions. 
  • Want to switch up the protein? Make this lo mein recipe with grilled chicken or browned ground beef or pork instead.
  • You can replace the chili onion crunch in the sauce with a pinch of red pepper flakes, sriracha hot sauce, or your favorite hot sauce or chili oil.
  • Not a fan of spicy food? Just omit the chili onion crunch from the sauce recipe.
  • Use dark soy sauce if you can. This has the best flavor and will add color to the noodles. If you can’t find it, it’s ok to use regular or light soy sauce.
  • Looking for a vegetarian lo mein recipe? Sub the shrimp for lots of vegetables or tofu and omit the fish and oyster sauce.
White bowl with yellow thin noodles, shrimp, and green onions on top.

Storing

You can easily make the spicy sauce ahead of time and keep it in a jar in your fridge until you’re ready to make this recipe.

Leftover lo mein makes for a great lunch the next day (either hot or cold) or for a grab-and-go dinner. Store the leftovers in an airtight container in the fridge for 1 to 2 days.

To reheat, place the leftovers in a pan on medium heat and toss until warmed through. You can also heat the leftovers for 1 or 2 minutes in the microwave. Just make sure to leave the shrimp out until the last minute of heating so they don’t become overcooked.

White bowl with yellow thin noodles, shrimp, and chopsticks
2 white bowls with yellow thin egg noodles, shrimp, and chopsticks. Small white bowls with green onions, oil, and sesame seeds on the side.

Enjoy the lo mein with these recipes

These Asian-inspired dishes will pair well with your quick and easy lo mein:

Did you remake this 10 Minute Spicy Shrimp Lo Mein? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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4 from 3 votes

10 Minute Spicy Shrimp Lo Mein

A quick and easy weeknight dinner that’s even better than takeout! Try my 10 Minute Spicy Shrimp Lo Mein when you’re craving a healthy meal with lots of flare.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Main Course
Cuisine: Asian
Keyword: 20 minute recipe, asian, dinner, easy, easy dinner, easy meal, seafood, weeknight dinner
Servings: 2 servings
Calories: 652kcal
Author: Lena Gladstone

Ingredients

  • 8 oz lo mein noodles fresh preferably
  • 12 uncooked shrimp deveined and peeled (use 16/20 per pound or larger shrimp)
  • 4 tbsp green onion chopped
  • ½ tsp sesame seeds
  • 2 tbsp olive oil

Spicy Sauce

  • 4 cloves garlic grated
  • 1 tbsp ginger grated or use paste
  • 1 tsp fish sauce
  • 1 tbsp sesame oil
  • ½ tbsp oyster sauce
  • ¼ cup soy sauce
  • 1 tsp Trader Joe's Chili Onion Crunch
  • ½ lime juiced

Instructions

  • Add all of the sauce ingredients to a small bowl. Whisk to combine, then set aside.
  • In a pot on the stove, cook noodles per package instructions (mine cooked for 3 to 5 minutes). Drain well, then toss the noodles in a bowl with half of the sauce and half of the green onions. Set aside.
  • Peel the shrimp and pat them dry. Sauté over medium-high heat in a pan with olive oil. Cook until they turn pink on one side (1 to 2 minutes), then flip to the other side and cook for an additional 1 to 2 minutes. Add the rest of the sauce into the pan and cook for an additional 1 minute.
  • Add the noodles to the pan with shrimp and toss them together. Then plate in a bowl, sprinkle with sesame seeds, and the remaining green onions. Add any additional spice with chili oil crunch if needed.

Notes

Tips: add veggies like sautéed or steamed broccoli, my Sautéed Baby Bok Choy recipe, shiitake mushrooms, carrots, Napa cabbage, snow peas. Can be eaten cold too for lunch. You can also add browned ground beef or pork, grilled chicken.

Nutrition

Calories: 652kcal | Carbohydrates: 89g | Protein: 22g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 2607mg | Potassium: 147mg | Fiber: 3g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 2mg

Roasted Butternut Squash Risotto With Crispy Sage

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This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It’s the easiest risotto you’ll ever make!

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White bowl with cooked risotto with sage and cheese on top.

Just because the weather is colder and the leaves are changing doesn’t mean we have to stop eating healthy. My Roasted Butternut Squash Risotto With Crispy Sage has light ingredients while still tasting warm and comforting.

Woman's hands holding a white bowl full of cooked risotto with roasted squash and sage on top.

This fall date night recipe after being inspired by my roasted squash spaghetti and lemon risotto. With a little tweaking, you end up with a combination of the two that is perfect for fall date nights, weeknight dinners, or dinner parties.

White bowl with cooked risotto with sage and cheese on top.

This dish combines the flavors of fall into a refined risotto that is tasty on its own or as a side dish. The broth and white wine soak into the rice as it cooks, and is finished with a roasted butternut squash purée. Top with crispy sage and parmesan for an elegant and satisfying meal!

White bowl with cooked risotto with sage and cheese on top.

What is risotto?

Risotto is an Italian dish made from short-grain Arborio rice. The rice is traditionally cooked in a flavorful broth until it becomes soft and creamy. Most risotto recipes contain butter, cream, cheese, or white wine to add layers of flavor.

Risotto may seem intimidating due to its lengthy and attention-grabbing process, but it’s fairly easy to tackle! You won’t need to constantly stir the rice and veggie broth together (as most traditional recipes require) in this recipe. Just pour in the wine and broth and let it cook!

You’ll end up with a velvety smooth, creamy pot of risotto. You’ll know you’ve done a great job if the risotto doesn’t run down the plate and has a soft and creamy texture.

Chopping butternut squash on a cutting board. Rice, broth, butter, oil, and cheese on the side.

Ingredients you need

All of the fall flavors in this elegant dish are warm and comforting. It’s the best dish for a fancy dinner on a chilly night.

This is what you need:

  • Butternut squash
  • Arborio rice
  • Vegetable broth
  • White wine
  • Shallots and garlic
  • Butter
  • Parmesan cheese
  • Sage leaves
  • Olive oil
4 images showing the process of roasting butternut squash and cooking rice.

How to make Roasted Butternut Squash Risotto With Crispy Sage

I’ve simplified this risotto recipe to make it as easy as possible. There’s no constant stirring needed!

Here’s how to make it:

  1. Fry the sage: Heat the oil in a small pan and fry 5 or 6 sage leaves at a time. Cook until crispy, about 15 seconds per leaf, then leave them to rest on a paper towel-lined plate.
  2. Toast the rice: In a skillet over medium-low heat, cook the shallots and butter for 3 minutes. Add in the garlic, more butter, and then the rice. Toast for 3 minutes.
  3. Prepare the risotto: Pour the wine into the skillet. Leave it for 1 minute, then add in some veggie stock and stir well. Let it sit, covered, for 20 minutes while the rice soaks in the liquid.
  4. Roast the squash: While the rice is cooking, place your seasoned squash on a baking sheet and roast for 20 minutes. You’ll know it’s done when the edges have started to brown and it’s fork-tender.
  5. Purée the squash: Set 1 cup of the roasted squash aside. When it’s cool enough to handle, purée the rest with some veggie stock in a food processor or blender until smooth and set aside.
  6. Mix together and serve: Once the rice has soaked in all of the broth and wine, stir in the parmesan cheese and squash purée and mix well. Serve the risotto hot with crispy sage, parmesan, and the reserved squash on top!
4 images showing the process of cooking the roasted butternut squash risotto

Helpful recipe tips

  • Cut the squash into really small chunks to speed up the roasting process.
  • Test the oil before frying the sage. Place 1 small leaf into the oil and when it starts to bubble around the edges (without splattering), it’s ready!
  • Keep extra sage leaves on standby just in case some burn.
  • Test the consistency of the risotto by running a spoon through the rice in the pan. If it slowly comes back together, you’ll know it’s ready to be enjoyed!
Close up of cooked rice with orange squash and sage on top

Variations and substitutions

  • Remove the alcohol and leave out the white wine. You can replace it with more broth or lemon juice.
  • Don’t have butternut squash? Substitute it for pumpkin or sweet potato purée instead.
  • If you don’t have vegetable stock, chicken stock is a great substitution.

Storing leftovers

Even though it’s best enjoyed fresh from the stove, leftover risotto can be stored in a covered container in the fridge for a few days.

It’s best to reheat leftovers in a skillet on the stovetop rather than the microwave. Heat the skillet over medium heat and add in a splash of water or broth to help loosen up the rice and bring back its creamy consistency. 

What goes well with risotto?

Butternut squash risotto is perfectly delicious on its own, but it also makes for a filling side dish! It would go wonderfully on the side of any of these main dishes:

White bowl with orange cooked rice with cheese and wine on the side.

Did you try my Roasted Butternut Squash Risotto With Crispy Sage? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!

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4.34 from 3 votes

Roasted Butternut Squash Risotto With Crispy Sage

This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It's the easiest risotto you'll ever make!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Side Dish
Cuisine: Italian
Keyword: dinner, easy dinner, fall flavors, italian, risotto, roasted squash, side dish, sides
Servings: 4 servings
Calories: 773kcal
Author: Lena Gladstone

Ingredients

Risotto

  • 1 cup Arborio rice
  • 2 ½ cups vegetable broth hot
  • ½ cup white wine or sub for extra broth
  • 2 Shallots finely chopped
  • 3 garlic cloves finely chopped
  • 4 tbsp butter
  • 2 cups Parmesan cheese
  • Salt to taste

Roasted Butternut Squash

  • 5 cups butternut squash peeled and cut into 1/2 in cubes, roasted
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ cup vegetable stock

Crispy Sage

  • ¼ cup sage
  • 3 tbsp olive oil

Toppings

  • Crispy sage
  • 1 cup roasted butternut squash
  • Parmesan cheese

Instructions

Crispy Sage

  • Add oil to a small pan and over medium heat. Place a wooden spoon in the oil. When small bubbles start to form around the edges, the oil is ready. Place 5 or 6 sage leaves in the oil for about 15 seconds each. Leave them to rest on a paper towel-lined plate.

Risotto

  • Add 2 tablespoons of butter and the shallots to a large skillet and cook for 3 minutes on medium-low heat. Add in the garlic and cook for another minute.
  • Add 2 more tablespoons of butter into the pan, then the rice. Toast for 3 minutes. Add in the white wine and cook for 1 minute.
  • Add 2 1/2 cups of hot stock into the rice and stir well. Cover with a lid and cook for 20 minutes on medium-low heat, stirring halfway to ensure nothing burns.

Butternut Squash

  • Preheat oven to 450ºF.
  • Toss the cubed squash with oil and salt. Add to a baking dish lined with parchment paper. Bake it for 20 minutes, stirring halfway.
  • Reserve 1 cup of roasted squash and set aside. Add the rest to a food processor or blender with 1/2 cup of vegetable broth. Process/blend until very smooth.
  • Mix the squash purée and parmesan cheese into the risotto.
  • Scoop the finished risotto into bowls and top with the reserved squash, more parmesan, and crispy sage leaves.

Nutrition

Calories: 773kcal | Carbohydrates: 72g | Protein: 24g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 65mg | Sodium: 1911mg | Potassium: 895mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23444IU | Vitamin C: 46mg | Calcium: 713mg | Iron: 4mg

One-Pot Mediterranean Chicken and Orzo

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This recipe for One-Pot Mediterranean Chicken and Orzo combines tender stuffed chicken thighs with tomatoes, cheese, and pasta. It’s creamy, satisfying, and ready within 40 minutes! 

Jump to Recipe
3 white plates with cooked Mediterranean chicken, pasta, and tomatoes.

I’m a big fan of one-pot meals. Less dishes to clean, more flavors to play with, and they always make a big batch. They’re a total win-win for those of us with busy lives.

This recipe is no exception! The beautiful flavors of the Mediterranean are mixed and baked together in the oven to bring you a super satisfying, comforting, and unique dinner. 

You can never go wrong when dinner is made with chicken, cheese, and pasta. Every bite is a creamy, tangy, and delicious mix of quality ingredients that won’t weigh you down. It’s a hearty meal the whole family will love. 

This special Mediterranean recipe only takes 40 minutes from start to finish and is a must-try when the chilly days hit, just like my Zuppa Toscana Soup. Enjoy it while it’s hot or for lunch the next day!

What is Mediterranean chicken with orzo?

This dinner has all of the Meditteranean flavors you love. A simple and creamy filling is spread on top of flattened chicken thighs, then rolled together and seared to infuse all of the wonderful flavors together. Afterward, just throw the rest of the ingredients in a large pot and let the oven work its magic. 

When it’s done, you end up with a creamy and satisfying chicken and pasta dinner!

Large pink pot full of cooked Mediterranean chicken, tomatoes, creamy sauce, and pasta.

Ingredients you need

This recipe is special because it allows you to get creative. You can make it easy on yourself and use up any ingredients or leftovers you have on hand. Alternatively, go all out and add more fancy options!

This is what you need:

  • Chicken thighs
  • Sea salt
  • Boursin and Parmesan cheese
  • Onion
  • Marinated artichokes
  • Roasted bell peppers in oil
  • Capers
  • Lemons
  • Chicken stock
  • Orzo pasta
  • Tomatoes
  • Basil
Raw chicken on a place, artichokes on a cutting board, and various ingredients in small bowls

How to make Mediterranean Chicken and Orzo

Make this recipe in a dutch oven, oven-safe pot, or a large oven-safe skillet or cast iron pan. It’s quite easy to throw together and can be baked in the oven, slow cooker, or Instant Pot.

Here’s how to do it:

  1. Make the filling: Brown the onions with some oil in your oven-safe dish. Next, combine them with the cheeses, lemon zest, capers, onions, chopped artichokes, and chopped roasted peppers.
  2. Prepare the chicken: On a cutting board, pound the chicken thighs with a meat tenderizer. Season with salt on both sides. Add in 1 heaping tablespoon of filling on the chicken and roll it up, securing each piece with a toothpick.
  3. Sear the chicken: Preheat the oven to 400ºF. In the same pan, add a little more oil and sear the chicken on all sides (3 minutes per side). Turn off the heat.
  4. Add the rest: Add the orzo pasta, chicken broth, salt, tomatoes, lemon juice, and the remaining cheese filling on top of the chicken.
  5. Bake: Cover the dish with a lid and bake in the oven for 10 minutes. Afterward, remove the lid and bake for an additional 8 minutes. When it’s done, sprinkle with some fresh basil and serve.

Slow cooker instructions

Begin with recipe steps 1, 2, and 3 in a skillet on the stovetop. Add the chicken, broth, salt, tomatoes, lemon juice, and remaining cheese filling into the bowl of a slow cooker and stir together. Cover with a lid and cook on High for 4 to 5 hours or on Low for 7 to 8 hours.

Add the orzo to the pot in the last 15 minutes of cooking. Remove the lid and serve once the pasta is cooked to your liking.

Instant Pot instructions

Turn the Instant Pot to Saute mode and brown the onions, add to the filling, and mix well. When it’s ready, add a tablespoon to each flattened chicken thigh, roll and secure, the sear for 3 minutes per side in the Instant Pot again.

Turn off Saute mode and add the orzo, chicken broth, salt, tomatoes, and a squeeze of lemon juice on top of the chicken. Lock the lid in place, turn the steam release knob to the Sealing position, then set to pressure cook on High for 10 minutes.

Quick-release any remaining pressure when it’s done, then remove the lid. Give it a quick stir, add any remaining cheese filling, mix, and enjoy!

3 white plates with cooked Mediterranean chicken, pasta, and tomatoes.

Helpful recipe tips

  • Searing the chicken before cooking it with the pasta will seal in more flavor. Sear each piece for around 3 minutes per side.
  • Is your chicken rolling apart after you’ve added the filling? Secure each piece by piercing the top with 1 or 2 toothpicks. Just make sure to remove them before serving.
  • Chicken should be cooked to an internal temperature of 165ºF (or 75ºC). Using a meat thermometer is the easiest way to check this.

Recipe variations and substitutions

  • You can use chicken breasts instead of the thighs if that’s all you have. They can be flattened and rolled in the same way as the thighs, and cooked for the same amount of time.
  • Substitute orzo for any other kind of pasta. Small, bite-sized pieces are best!
  • Alternatively, use rice or quinoa instead of orzo.
  • Add in kalamata olives, sun-dried tomatoes, or raw spinach for more authentic flavors.
  • Need more protein? Include a can of chickpeas when you add in the broth and pasta.
Large pot with cooked Mediterranean chicken, sauce, tomatoes and pasta with basil on top.

Storing leftovers

Leftover Mediterranean chicken can be stored in an airtight container in the fridge for up to 2 days. Make sure any leftovers have come down to room temperature before storing them away so they can stay as fresh as possible.

Reheat the leftovers in a 350ºF oven until warmed through or for a few minutes in the microwave.

White plate with a piece of Mediterranean chicken, surrounded by pasta, sauce, and tomatoes.

More Mediterranean recipes

Join me in my love for Mediterranean food by trying these recipes:

If you give this One-Pot Mediterranean Chicken and Orzo recipe a try, let me know what you think! 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!

Print Recipe
5 from 8 votes

One-Pot Mediterranean Chicken and Orzo

This recipe for One-Pot Mediterranean Chicken and Orzo combines tender stuffed chicken thighs with tomatoes, cheese, and pasta. It’s creamy, satisfying, and ready within 40 minutes!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: chicken, dinner, easy dinner, easy meal, mediterranean, weeknight dinner, weeknight meal
Servings: 6 servings
Calories: 961kcal
Author: Lena Gladstone

Ingredients

Chicken

  • 8 chicken thighs pounded out
  • 1/2 tbsp sea salt

Filling

  • 10.4 oz Boursin cheese 2 packages
  • 1 medium onion finely chopped
  • 1/2 cup marinated artichoke quarters finely chopped
  • 1/2 cup roasted bell peppers in oil finely chopped
  • 6 tbsp capers divided
  • 1 cup Parmesan cheese freshly grated
  • 1/2 medium lemon juiced
  • 1 lemon zested
  • 6 tbsp olive oil divided
  • 1/2 tbsp sea salt

Pasta

  • 4-5 cups chicken stock
  • 1 1/2 cups orzo pasta
  • 1 cup tomatoes
  • basil or other herbs for garnish, chopped

Instructions

Filling

  • Add 3 tablespoons of olive oil and sauté finely chopped onions in your oven-safe pot or skillet until they're slightly browned, about 5 minutes.
  • Combined the cheeses, lemon zest, capers, onions, chopped artichokes, chopped roasted peppers in the pot and mix well.

Chicken

  • Pound out chicken thighs with a meat tenderizer. Season each piece of chicken with 1/2 teaspoon of sea salt on both sides. Add one heaping tablespoon of filling to each piece of flattened chicken and roll. Secure with a toothpick.
  • Preheat the oven to 400ºF.
  • Add 3 tablespoons of olive oil in the same pan and sear the chicken on both sides, about 3 minutes per side.

Pasta

  • Pour the orzo all around the chicken in the pot and top with chicken broth. Season with 1/2 tsp salt. Add tomatoes, squeeze in the juice of half a lemon, and add dollops of the remaining cheese stuffing on top.
  • Place a lid on your oven-safe dish and cook covered in the oven for 10 minutes. Remove the lid and cook for an additional 8 minutes.
  • Sprinkle with fresh basil or other herbs and serve while hot.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Make sure any leftovers have come down to room temperature before storing them away so they can stay as fresh as possible.
Reheat the leftovers in a 350ºF oven until warmed through or for a few minutes in the microwave.

Nutrition

Calories: 961kcal | Carbohydrates: 43g | Protein: 44g | Fat: 68g | Saturated Fat: 26g | Cholesterol: 215mg | Sodium: 2546mg | Potassium: 716mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1202IU | Vitamin C: 29mg | Calcium: 281mg | 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.

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4.5 from 8 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 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: appetizer, potatoes, side dish, sides, simple
Servings: 6 servings
Calories: 234kcal
Author: Lena Gladstone

Ingredients

Balsamic Shallots

  • 3 large shallots or 1 sweet onion finely sliced into thin slices
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • sea salt to taste

Roasted Garlic

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

Potatoes

  • 1 lb baby yukon gold potatoes
  • 4 tbsp olive oil
  • sea salt to taste
  • ¼ cup parmesan cheese freshly grated
  • 2 tbsp green onions finely chopped
  • zest of one lemon

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

Spaghetti With Garlic Herb Breadcrumbs

by

Turn simple pantry staples into a delicious pasta dish. With only a few ingredients, Spaghetti With Garlic Herb Breadcrumbs is a creamy bowl of comfort food, taking only 20 minutes to come together.

Jump to Recipe
Spaghetti With Garlic Herb Breadcrumbs served in a large white bowl and parmesan on the side.

My mom is a huge source of inspiration in my life (and in the kitchen). When I was little, she used to make a similar version of this recipe but using just three ingredients: pasta, butter, and breadcrumbs. It was so creamy and delicious.

I wanted to recreate this infamous dish with elevated flavors for an elegant, yet simple bowl of comfort food. I’ve turned my mom’s recipe into an easy Spaghetti With Garlic Herb Breadcrumbs, using the additions of garlic, lemon zest, and herbs. It’s creamy, flavorful, and super easy to make!

Join me in making this dish or any other pasta dish from my blog for Pasta Friday on Friday April 24, 2020. Snap a pic of your pasta and share it with us on Instagram using the hashtag #itspastafriday and tag @lenaskitchenblog. I can’t wait to party with you!

Ingredients for the spaghetti with garlic herb breadcrumbs. Fresh bread in a white bowl, butter, fresh parmesan, sea salt, spaghetti, lemon, garlic, and fresh chives.

Ingredients In Spaghetti With Garlic Herb Breadcrumbs

I love that this dish fills me with nostalgia, but I also love that it’s so easy! All it takes are a few pantry-staple ingredients. I bet you can find most of these in your pantry already and if not, there are plenty of variations available:

  • Pasta: The recipe is calling for spaghetti, but feel free to use any kind of pasta you have on hand. Looking for a gluten-free, keto, or low-carb option? Swap regular pasta for spaghetti squash or zucchini noodles.
  • Herbs: Nothing but the best Italian flavors in this dish! Use either chives, parsley, or basil, or a combination of all three.
  • Breadcrumbs: We’re tearing the bread ourselves and making our own breadcrumbs. To do this, use a hardy, stiff bread that will toast nicely like sourdough or ciabatta. Alternatively, use plain white bread or packaged breadcrumbs if that’s all you have.

How to Make Spaghetti With Garlic Herb Breadcrumbs

I promise you’ll be thinking of yourself as a pasta aficionado by the time you plate this meal! It’s so simple but tastes like it takes much more effort. There are only a few easy steps:

  1. Cook the Pasta: Fill a large pot with water and add a pinch of salt. This will help to season the spaghetti as it cooks. Turn the heat on high. Add the spaghetti or pasta to the water once it’s boiling, and cook for 8 to 10 minutes or until al dente (firm to the bite). Drain the cooked pasta while reserving ¼ cup of the water. The leftover starchy pasta water helps in gluing all of the pasta, cheese, oil, and herbs together in the finished dish, resulting in a creamy and tasty pasta.
  2. Toast The Breadcrumbs: Heat some butter in a pan over medium-high heat while you tear up the bread into small, dime-sized pieces. They can be crouton-size or smaller if you prefer. Add the breadcrumbs to the hot pan, moving them around constantly so they don’t burn. You’re ready to add garlic when the bread is beginning to toast.
  3. Add Garlic: Next, add the flavor! To the pan, add chopped garlic and cook until it’s soft and fragrant (about 2 to 3 minutes). Turn off the heat once the garlic is ready and the breadcrumbs are crispy and golden brown.
  4. Put It All Together: Grate fresh parmesan cheese over the pasta in the pot and mix well. The cheese will melt and the pasta will become gooey and creamy. Add the toasted garlic breadcrumbs, lemon zest, and herbs. Mix to combine, and you’re ready to plate!
Two servings of Spaghetti with garlic herb breadcrumbs in white bowls. Large pot of spaghetti.

How to Serve This Dish

Add a heaping scoop of the Spaghetti With Garlic Herb Breadcrumbs to a bowl. Even though the pasta is already full of flavor, you can’t go wrong with fresh, grated parmesan on top. Next, add a sprinkle of fresh herbs or basil leaves and a squeeze of lemon. Top with a light sprinkle of chili flakes for a touch of heat.

There are plenty of options if you’re looking to add a little veg to this bowl. Roasted cherry tomatoes and cauliflower are my favorite. Add a handful of spinach when you’re mixing up the final batch of pasta if roasted veggies aren’t your thing, or top your bowl with fresh arugula or sundried tomatoes.

Two servings of Spaghetti with garlic herb breadcrumbs in white bowls and grated parmesan on the side.

More Pasta Recipes

I would so love you to join us for the #itspastafriday fun on Friday, April 24, 2020! We’ll be partying together on Instagram and sharing our delicious pasta creations. Get inspired with these yummy pasta recipes:

Close up of the spaghetti with garlic herb breadcrumbs in a white bowl and black fork.

Join me in making this dish or any other pasta dish from my blog for Pasta Friday on Friday April 24, 2020. Share what you make on Instagram and use the hashtag #itspastafriday and tag @lenaskitchenblog. I can’t wait to party with you!

Let me know what you think of the Spaghetti With Garlic Herb Breadcrumbs! Leave a star rating, or add your thoughts to the comments below. Don’t forget to tag me on Instagram with your recreations! I would love to share it on my page.

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5 from 3 votes

Spaghetti With Garlic Herb Breadcrumbs

Turn simple pantry staples into a delicious pasta dish. With only a few ingredients, Spaghetti With Garlic Herb Breadcrumbs is a creamy bowl of comfort food, taking only 20 minutes to come together.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Main Course
Cuisine: Italian
Diet: Vegetarian
Keyword: 20 minute recipe, breads, butter, dinner, easy, easy dinner, easy meal, garlic, italian, lemon, pasta, vegetarian
Servings: 4
Calories: 1105kcal
Author: Lena Gladstone

Ingredients

Pasta

  • 1 lb spaghetti
  • pinch of salt
  • 1 tsp olive oil
  • 3 tbsp unsalted butter for tossing pasta after

Garlic Herb Breadcrumbs

  • 2 cups breadcrumbs use white bread, rolls, or sourdough and tear into smaller pieces
  • 5 tbsp unsalted butter
  • 1 lemon zested
  • 2½ cups Parmesan cheese freshly grated
  • 4-6 cloves garlic finely chopped
  • 1 cup fresh herbs: basil, chives or parsley finely chopped

Instructions

Pasta

  • Fill a large pot with water, add a large pinch of salt, and heat over high heat. Bring the water to a boil and add pasta. Cook for 10 minutes until pasta is al-dente.
  • Drain the water, reserving 1/4 cup of the pasta water. Toss in the 3 tbsp of butter to the pasta.

Garlic Herb Breadcrumbs

  • Tear bread into small, dime-sized pieces. Melt 5 tbsp of butter in a hot pan. Add the breadcrumbs and cook for 2-3 minutes, moving around constantly on medium-high heat. Add the chopped garlic and cook for another 2-3 minutes or until garlic is cooked and breadcrumbs are toasted.
  • To the pasta, grate fresh parmesan cheese over top and mix well. Add in the breadcrumbs with garlic, lemon zest, and herbs. Toss together. Serve and add a sprinkle of extra parmesan cheese or herbs. Enjoy while hot.

Nutrition

Calories: 1105kcal | Carbohydrates: 129g | Protein: 45g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 104mg | Sodium: 1408mg | Potassium: 483mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1514IU | Vitamin C: 16mg | Calcium: 893mg | Iron: 5mg

Quick and Easy Homemade Chicken Pot Pies with Puff Pastry

by

Comfort food at its finest, serve your family individual Quick and Easy Homemade 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.

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

An uncomplicated and delicious meal, these Quick and Easy Homemade Chicken Pot Pies with Puff Pastry are perfect for the whole family. Using fresh or frozen vegetables, juicy roasted chicken, and pre-made puff pastry, you’ll have dinner on the table in no time.

Easy Homemade Chicken Pot Pies Are Comfort Food At Its Finest

When you need a meal to satisfy the pickiest of eaters or you’re just in the mood for a bowl of comfort, turn to this recipe. Using simple, uncomplicated ingredients, each bite will warm your entire body. Still packed with a healthy and nutritious filling in your own individual ramekin or bowl, there’s no feeling guilty as you indulge.

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.

A Flexible And Time-Saving Dinner Recipe

This recipe is fantastic whether prepared as a gourmet meal or thrown together as a quick dinner. Whichever you have the time (or patience) for, they’ll still be tasty. 

If you’re running low on time, grab a variety of frozen vegetables and a rotisserie chicken from the grocery store. They’ve done the work for you, so why waste more time? Once the chicken is shredded and veggies are out of the bag, throw in your saucepan and enjoy!

If you feel like going all out, try using my recipe for Everyday Baked Chicken Breast. Cooked on the bone with just olive oil and onion salt, it’s the perfect addition to this warm meal. You’ll enjoy endless bites of flavorful and juicy chicken.

How to Make Easy Homemade Chicken Pot Pies

For efficiency, we create this recipe in two parts: the filling, and the pastry. To make the filling:

  1. Cook Half The Vegetables: In a large saucepan, saute the chopped onion in butter. Add the carrot and celery, and allow them to cook and soften for a few minutes.
  2. Thicken The Sauce: To thicken the mixture, add the seasonings and flour. You’ll know it’s done when it resembles a paste-like texture. Once ready, slowly add the milk, then chicken stock.
  3. Complete The Filling: To finish it off, add in the rest of your vegetables and chicken, and stir well to combine the entire mixture.

You’ll have time while the filling is cooking to prepare your puff pastry:

  1. Slice Into Squares: Once thawed, slice one piece of puff pastry into squares using a knife or cookie cutter. Place on a baking sheet with parchment paper and brush each side with the egg wash.
  2. Bake: Bake the pastry pieces in an oven heated to 400ºF and according to the package instructions.

I’m saving you time by simply scooping the filling right into your bowl, and popping the dough squares right in. Simple, easy, done.

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

Meal Prepping and Storing

A bowl of these Quick and Easy Homemade Chicken Pot Pies with Puff Pastry are best enjoyed hot and fresh, but they’re also great when meal prepping. Once the filling is ready, allow it to cool completely. Once cooled, add it to an airtight container and refrigerate. 

Keep the baked puff pastry pieces separate until you’re ready to eat. This will prevent them from turning to mush in the filling. Both the filling and pastry should last in the fridge for up to a week.

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

More Comfort Food Recipes

If you’re in the mood for more hardy and comforting meals, feel free to try out any of these other delicious recipes: 

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

Leave me a comment below and let me know if you try these Quick and Easy Homemade Chicken Pot Pies with Puff Pastry. I love reading all of your comments!

Please be sure to tag me on Instagram @lenaskitchenblog with your recreations as well! Sharing them to my page is my favorite thing.

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4.72 from 7 votes

Quick and Easy Homemade Chicken Pot Pies with Puff Pastry

Comfort food at its finest, serve your family individual Quick and Easy Homemade 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 mins
Cook Time1 hr 20 mins
Puff Pastry Baking Time10 mins
Total Time35 mins
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

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 stick)
  • 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

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

Filling

  • Shred cooked chicken breast or use rotisserie chicken meat and set aside. Omit the skin.
  • In a large saucepan, add the onion and 1/4 stick of butter. Cook for 2 to 3 minutes, then add celery and carrots. Sauté for 5 minutes before adding the rest of the butter, cooking until the veggies are tender and onions are translucent.
  • Add the flour, salt, and thyme to the butter and vegetable mixture, creating a thick paste. Sauté for 2 minutes to cook out the flour taste.
  • Slowly, add in the milk and stir to incorporate. Once the milk is fully incorporated, slowly add the chicken stock. Simmer, whisking continuously until mixture has slightly thickened.
  • Add the chicken, broccoli, and peas.
  • Stir well to completely combine the filling and turn off the heat.

Puff Pastry

  • Bring your puff pastry to room temperature, cutting it into 2 to 3 inch squares. Alternatively, use a cookie cutter to cut shapes out. Place the cut puff pastry pieces on a baking sheet with parchment paper. Whisk the egg in a bowl to create an egg wash, and brush the wash on both sides of each puff pastry piece.
  • Preheat oven to 400ºF. Bake using package instructions.
  • Add a spoonful of hot filling into bowls when you're ready to serve. Top with puff pastry pieces.

Nutrition

Serving: 0g | Calories: 659kcal | Carbohydrates: 47g | Protein: 29g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 134mg | Sodium: 924mg | Potassium: 799mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8439IU | Vitamin C: 57mg | Calcium: 174mg | Iron: 4mg

Healthy Taco Bowls With Mexican Beef

by

Fresh and easy, these Healthy Taco Bowls With Mexican Beef are perfect anytime of the year. A foolproof choice for meal prepping, this is a nutritious and satisfying option to be enjoyed by the whole family.

Jump to Recipe
Healthy Taco Bowls With Mexican Beef and fresh tomatoes, lettuce, lime, cilantro, and onion

A treat anytime of the year, Mexican dishes are quick to pack a punch with their traditional and savory flavors. Using perfectly seasoned meat and fresh toppings, these Healthy Taco Bowls With Mexican Beef are no different. Made up of keto and low-carb ingredients, this recipe comes together in no time, and can be enjoyed by the whole family.

Taco Bowls Are Suitable For All Dietary Needs

This is as flexible as it gets. Whether you’re following a keto, low-carb, gluten-free, vegetarian, or vegan diet, these Healthy Taco Bowls will work for you. I’ve chosen to use Mexican beef as the main protein in this dish, but you can use any of your favorites. Ground chicken, turkey, tofu, or garbanzo beans are all great choices.

Cook your protein of choice with my naturally gluten-free Easy Homemade Taco Seasoning. All you need to do to prep a batch is throw the ingredients in an airtight container and shake to combine. It’ll last you months, and you’ll be able to recreate these bowls whenever you want!

Last but not least, the Yogurt Lime Crema can easily be made to your preference using a dairy-free yogurt instead, or swap it out entirely for my Chimichurri, Romesco sauce, or salsa.

Toppings for the Healthy Taco Bowls With Mexican Beef. Tomatoes, lettuce, lime, cilantro, taco seasoning, and onion.

Get Creative With Toppings

With the Mexican Beef and taco seasoning being the stars of this dish, I’ve decided to compliment them using an array of fresh veggies. Because they add extra hydration, you won’t be overwhelmed by spice. Plus, the Yogurt Lime Crema is extra cooling.

A few favorite topping options my bowls:

Healthy Taco Bowls With Mexican Beef. Served with yogurt crema, onion, tomatoes, lettuce, lime, radishes, and cilantro.

If you’re in the mood for a more savory Healthy Taco Bowl, roasting or grilling vegetables will add depth and meaty flavors. Use my Roasted Cauliflower recipe when roasting any of the following:

  • Cauliflower
  • Peppers
  • Sweet Potatoes
  • Potatoes
  • Zucchini
  • Onions
Healthy Taco Bowls With Mexican Beef. Served with yogurt crema, onion, tomatoes, lettuce, lime, radishes, and cilantro.

Perfect for Meal Prepping

The Healthy Taco Bowls With Mexican Beef work well as weekly lunches or leftovers. For a weeks worth of lunches and meals, cook a couple pounds of the Mexican beef ahead of time and store it in the fridge. Keep your prepped veggies and toppings in separate airtight containers to help them remain fresh for as long as possible.

If you like to mix it up throughout the week, try using the Mexican beef and Yogurt Lime Crema in regular tacos, on a taco salad, or in chili. The options are endless!

Healthy Taco Bowls With Mexican Beef. Served with yogurt crema, onion, tomatoes, lettuce, lime, radishes, and cilantro.

If you make these Healthy Taco Bowls With Mexican Beef, please let me know what you think in the comments below! I love reading each and every one of them. 

Don’t forget to share your recreations with me on Instagram. Tag me @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

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4.93 from 13 votes

Healthy Taco Bowls With Mexican Beef

Fresh and easy, these Healthy Taco Bowls With Mexican Beef are perfect anytime of the year. A foolproof choice for meal prepping, this is a nutritious and satisfying option to be enjoyed by the whole family.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: beef, dinner, easy dinner, easy meal, gluten free, keto, keto dinner, low carb, low carb dinner, mexican food, veggies
Servings: 6 servings
Calories: 461kcal
Author: Lena Gladstone

Ingredients

Meat Mixture

  • 2 lbs 80/20 ground beef or any ground meat
  • 1 large onion chopped
  • 3 cloves garlic finely chopped
  • 2 tbsp olive oil
  • 6-8 tbsp Easy Homemade Taco Seasoning
  • Salt as needed

Salad & Toppings

Yogurt Lime Crema

  • 1/2 cup plain Greek yogurt or sour cream
  • 1/2 lime juiced
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1-2 tbsp water to thin out the sauce

Instructions

Yogurt Lime Crema

  • Add all ingredients to a bowl and whisk to combine. Set aside until you're ready to assemble your taco bowls.

Healthy Taco Bowls With Mexican Beef

  • Sauté the onion in a large frying pan for 5-7 minutes on medium heat. Add garlic and sauté another minute.
  • Add meat to the pan and break it down using a spatula. Sauté until no red meat is visible, about 7 minutes.
  • Stir in the taco seasoning and cook for another 3 minutes to combine the flavors.
  • Assemble the taco bowls: cut the lettuce into wedges, and add the meat. Top with chopped tomatoes, radishes, and cilantro, then drizzle yogurt lime crema overtop. Finish with a sprinkle of taco seasoning.

Nutrition

Calories: 461kcal | Carbohydrates: 6g | Protein: 29g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 312mg | Potassium: 597mg | Fiber: 2g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 3mg

Khachapuri (Georgian Cheese Bread) [VIDEO]

by

Turn brunch into an adventure with this Khachapuri (Georgian Cheese Bread). Boat-shaped bread stuffed with three kinds of cheese, eggs, and butter, this scrumptious meal is sure to be the talk of the table.

Jump to Recipe
Khachapuri (Georgian Cheese Bread) served with chili and green onions

Have you ever wanted to eat pizza for breakfast? Me too! With my simplified version of a classic Khachapuri or Georgian Cheese Bread, now you can.

Made with your choice of homemade or store-bought pizza dough, this recipe quickly comes together and is sure to wow your guests. A literal boatload of flavor, you can’t go wrong with cheese, butter, and eggs surrounded by fresh bread for dipping.

Experimenting with Flavors

I’ve used feta, ricotta, and mozzarella for the cheese mixture in my Khachapuri adaptation, but luckily the recipe is super flexible and you’re free to add any favorites you like. I recommend keeping the mozzarella as a base but feel free to add in others such as goat cheese, cheddar, or Monterey Jack for an added zing. 

I’ve garnished the dough of my Khachapuri with my absolute favorite topper, Everything But The Bagel Seasoning. This gives the bread a great crunch, but you could also use chili flakes, green onion, or Trader Joe’s Chili Onion Crunch. If you like more heat, slice up a jalapeno and pop them in!

Khachapuri (georgian cheese bread) served with chili

Shaping the Khachapuri (Georgian Cheese Bread)

Your pizza dough will be split in half, then split again into 4 balls. Use a rolling pin to flatten one ball of dough into a 9-10” oval. Move it to a baking sheet lined with parchment paper and place your cheese mixture on top. 

To shape the Khachapuri, roll the long sides of the dough towards the center 2 to 3 times, and repeat on the other side until the dough resembles the shape of a boat. Pinch and twist each narrow end of the dough closed so the cheese and egg-goodness doesn’t spill out.

A FEW THINGS I’VE LEARNED AFTER MAKING The Khachapuri (Georgian Cheese Bread):

  • It makes the perfect shareable snack or meal.
  • It still tastes great if you decide to omit the eggs. 
  • If using store-bought dough, let it rest on the counter at room temperature for at least an hour to allow the yeast to settle.
  • You can make the pizza dough ahead of time and freeze it for convenience.
  • Don’t push the cheese mixture into the dough, just sprinkle it on top instead. This will allow the dough to remain fluffy.
  • Adding the Everything But The Bagel Seasoning to the edges of the dough was a great choice, as it adds more flavor and crunch.
  • It’s not traditional to Khachapuri (Georgian Cheese Bread), but try adding a little heat for a flavor kick. I would recommend chili flakes, your favorite hot sauce, or Trader Joe’s Chili Onion Crunch.

When to enjoy the khachapuri?

Khachapuri is best enjoyed right out of the oven when the cheese is still bubbling and gooey. Stirred together, the cheese, egg, and butter form the most delicious and decadent combination. Definitely a must-try!

Khachapuri (georgian cheese bread) served with chili and green onion

Perfect for Parties

We now know that the Khachapuri (Georgian Cheese Bread) is great to share with family and friends, especially for breakfast or brunch. For a fun party idea, invite your guests over in the morning and have small portions of dough prepared ahead of time. Layout a bunch of different cheeses, toppings, and flavor-enhancers so everyone can make their own Khachapuri just how they like. 

Looking for more savoury breakfast ideas?

If you’re a fan of savoury breakfasts like me, definitely check out these other delicious recipes:

If you make my KHACHAPURI (GEORGIAN CHEESE BREAD) and serve it at your next brunch party, make sure to tag me on INSTAGRAM and use my hashtag #lenaskitchenblog. 

I would love it if you leave a comment below and/or rate this recipe! I always do my best to respond to each and every comment, so please let me know what you think.

Khachapuri (georgian cheese bread)
Print
4.95 from 60 votes

Khachapuri (Georgian Cheese Bread)

Turn brunch into an adventure with this Khachapuri (Georgian Cheese Bread). Boat-shaped bread stuffed with three kinds of cheese, eggs, and butter, this scrumptious meal is sure to be the talk of the table.
Prep Time 15 minutes
Cook Time 25 minutes
Dough resting 1 hour
Total Time 40 minutes
Servings 4 servings
Calories 777kcal
Author Lena Gladstone

INGREDIENTS

  • 1 lb pizza dough, store bought or homemade
Filling
  • 1 cup feta cheese
  • 1 cup ricotta cheese
  • 2 1/2 cup shredded mozzarella cheese
  • 2 tbsp onion salt from Trader Joe's or dried dill
  • 2 eggs + 1 for egg wash
  • 2 tbsp unsalted butter
  • Everything But The Bagel Seasoning
  • for spice, add red pepper flakes or Trader Joe's Chili Onion Crunch, optional
  • green onion for garnish, finely chopped

INSTRUCTIONS

Store-bought dough instructions

  • Place cold dough in a bowl with a touch of oil, and swirl it around to coat the dough. Cover with a tea towel and let it rest for at least an hour. Punch down the dough to release any air bubbles.
    Khachapuri (Georgian Cheese Bread) dough

Preparing the Khachapuri (Georgian Cheese Bread)

  • Preheat your oven to 350ºF. I use a convection oven. Increase the temperature to 375ºF to work in a still oven. Watch the cooking time.
  • For the cheese filling, add mozzarella, feta, ricotta cheese, and onion salt or dried dill to a bowl. Mix all together.
  • Divide the dough in half, then create 2 balls. Roll one piece of dough into a 9-10” oval, about 1⁄8” thick.
  • Place the rolled dough onto a baking sheet lined with parchment paper and begin filling the center with the cheese mixture, leaving a 1⁄2” border all the way around.
  • Roll the left side of the dough toward the center 2-3 times so it overlaps with the cheese. Repeat on the opposite side. The Khachapuri will start to form a boat shape.
    preparing dough for Khachapuri (Georgian Cheese Bread)
  • Pinch and twist both narrow ends of the dough twice to seal.
    preparing dough for Khachapuri (Georgian Cheese Bread)
  • Brush the edges of the dough with egg wash, and top with Everything But The Bagel Seasoning (optional) while it's still wet.
  • Place the baking sheet with the Khachapuri in the oven and bake for 20 minutes.
  • After 20 minutes, remove the Khachapuri from the oven and form a well in the center of the cheese. Crack an egg into the well. Break 1 tbsp of unsalted butter into several pieces and drop them in the cheese.
  • Bake for an additional 5 minutes or until the egg is cooked. Remove from the oven and enjoy while the Khachapuri is still warm and the cheese is gooey. Sprinkle with some green onions and additional spicy toppings if you'd like.

Video

DID YOU MAKE THIS RECIPE?Be sure to post + tag @lenaskitchenblog on Instagram & use #lenaskitchenblog!
Nutrition Facts
Khachapuri (Georgian Cheese Bread)
Amount Per Serving
Calories 777 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 25g156%
Cholesterol 217mg72%
Sodium 5249mg228%
Potassium 171mg5%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 10g11%
Protein 39g78%
Vitamin A 1201IU24%
Calcium 678mg68%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.