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Why This Recipe Works

• Fresh and vibrant. Blanched green beans stay crisp and bright, the perfect base for a warm-weather salad.
• Unexpected flavor twist. A tangy mint dressing adds a subtle sweetness and cool herb flavor without overpowering.
• Balanced textures. Crunchy pecans, creamy feta, and sharp red onion add contrast and keep every bite interesting.
• Make-ahead friendly. The salad holds its texture even after being dressed, making it ideal for entertaining and taking to potlucks or picnics.
• Flexible ingredients. Easily swap pecans for walnuts, or add in cherry tomatoes for variety.

Ingredients in This Green Bean Salad with Feta Cheese

Ingredient Substitutions and Additions

While I love this salad as it is, it is very flexible and can be modified to suit your tastes, dietary needs, or what you have on hand. Here are a few suggestions:

• Swap pecans for walnuts, almonds, or pine nuts
• Use fresh dill instead of mint for a different herb flavor (although you will lose the cool, fresh flavor)
• Use red wine vinegar instead of white.
• Substitute goat cheese crumbles for the salty feta.
• Add halved juicy cherry tomatoes for extra color.
• Toss in canned (rinsed and drained) chickpeas for added protein
• To make it dairy-free or vegan, omit the feta or use a plant-based feta substitute

Can I Use Frozen Green Beans?

Fresh green beans are best for this salad because they hold their crunch and bright color after blanching. If you need to use frozen, choose whole green beans (not cut), and steam or blanch them just until tender-crisp. Be sure to drain well and pat dry to avoid a watery salad. The texture won’t be quite as crisp, but the flavors will still come through.

How to Make This Cold Green Bean Salad Recipe

Here’s all you have to do to create this vibrant salad:

Mint Vinaigrette

1. Blend ingredients.
   Combine the olive oil, mint, vinegar, salt, garlic, and pepper in a food processor or blender and blend until smooth. Add additional salt and pepper to taste.
2. Refrigerate.
   Put in a jar or other covered container and refrigerate for at least 1 hour to allow the flavors to blend.

Cold Green Bean Salad

1. Blanch the green beans; dry.
   Steam the green beans until crisp tender (I cook them in my Instant Pot), then immediately plunge into a large bowl of ice water to keep their bright green color, flavor, and texture. Drain again and pat dry with paper towel. 
2. Combine salad ingredients; refrigerate.
   When beans are dry, place in a large serving dish and toss with the pecans, onions, and feta. Cover and chill for at least 30 minutes.
3. Toss with dressing and serve.
   Just before serving, pour the mint vinaigrette over the salad and toss. Season with salt and pepper to taste.

How to Serve Green Bean Salad with Feta

This salad is best served cold or at room temperature. Some main dishes I like to pair it with include:

• Grilled Lemon Chicken Recipe
• Easy Baked BBQ Chicken Breasts
• Air Fryer Fried Chicken Breast
• Slow Cooker Pulled Beef Recipe – for Sandwiches
• Pulled Pork Sandwiches
• Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
• Easy Oven Braised Beef Short Ribs with Spicy BBQ Sauce
• Braised Baby Back Ribs with Zesty BBQ Sauce
• Spicy Rubbed Pork Tenderloin
• Salmon Patties

Other Spring and Summer Side Salad Recipes

• Orzo Pasta Greek Salad with Lemon-Basil Dressing
• Grilled Corn Salad Recipe with Zucchini and Tomato
• Vegetable Couscous Recipe
• Recipe for Tomato Salad
• Best Broccoli Salad Recipe Ever
• Curried Pea Salad with Bacon and Cashews
• Lemon Mayonnaise Coleslaw Recipe
• Dorothy’s Potato Salad

Green Bean Salad with Feta Cheese

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This Cold Green Bean Salad with feta and mint dressing is refreshing, healthy, and always a crowd-pleaser. Crisp green beans, tangy feta, and crunchy pecans make it a standout side – perfect for spring and summer gatherings!

• Prep Time: 10 minutes
• Chilling Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Mint Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/3 cup fresh mint leaves (packed)
• 2 1/2 tablespoons white wine vinegar
• 1/2 teaspoon kosher or sea salt
• 1 medium garlic clove, finely chopped
• Ground black pepper, to taste

Cold Green Bean Salad

• 1 pound fresh green beans, trimmed and cut into 1” pieces
• 2/3 cup chopped toasted pecans (can substitute walnuts, almonds or pine nuts)
• 2/3 cup chopped red onion
• 2/3 cup crumbled feta cheese (not flavored)
• Kosher salt, to taste
• Ground black pepper, to taste

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Instructions

Mint Vinaigrette

1. Combine the olive oil, mint, vinegar, salt, garlic, and pepper in a food processor or blender and blend until smooth. Add additional salt and pepper to taste. Put in a jar or other covered container and refrigerate for at least 30 minutes to allow the flavors to blend.

Cold Green Bean Salad

1. Steam the green beans until crisp-tender. Immediately plunge the beans into ice water to keep their bright green color. Drain again and pat dry with paper towel.
2. When beans are dry, place in a serving bowl and toss with the pecans, onions, and feta. Cover and chill for at least 30 minutes.
3. Just before serving, pour the mint dressing over the salad and toss. Season with salt and pepper to taste.

Notes

Make ahead: The dressing can be made up to 4 days ahead, placed in an airtight container, and refrigerated. The beans can be steamed one day ahead and kept in a zip-top baggie in the refrigerator. Toss with the pecans, onions, and cheese the day you plan to serve the salad.

Tips:
– Use fresh green beans. They should be firm, bright green, and snap easily (see Quick Tip above).
– Don’t overcook the beans. Steam just until crisp-tender, then plunge into ice water to stop the cooking.
– Choose the right mint. Spearmint is ideal here; it’s milder and sweeter than peppermint.
– Toast the nuts. Don’t skip this step – it deepens their flavor.
– Use good-quality feta. Look for block feta, preferably in brine, for the best texture and taste.
– Soften the raw onion’s bite, if needed. If your red onion is too strong for your taste, soak the chopped pieces in cold water for 10 to 15 minutes, then drain and pat dry.
– Let the dressing rest. Mix it up at least 30 minutes ahead to let the flavors meld before tossing with the salad.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Side Dish
• Method: No bake
• Cuisine: Mediterranean

Nutrition

• Serving Size:
• Calories: 323
• Sugar: 4.4 g
• Sodium: 354 mg
• Fat: 31.2 g
• Saturated Fat: 6 g
• Carbohydrates: 9.9 g
• Fiber: 3.9 g
• Protein: 5.3 g
• Cholesterol: 14.8 mg

The post Cold Green Bean Salad with Feta Cheese and Pecans appeared first on A Well Seasoned Kitchen.

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Why This Recipe Works

This recipe is a creative appetizer that riffs on my southern mom’s classic Pimento Cheese Spread. While they only share two ingredients – sharp Cheddar cheese and pimiento peppers – this version leans into my Southwestern side with green chiles and jalapeños. It’s a fun mix of Southern comfort and Arizona heat!

• Only 6 ingredients – All easy to find, and no fancy prep required.
• Quick prep – Just 5 minutes to mix everything together before baking.
• Big flavor – Sharp Cheddar, green chiles, and jalapeños bring bold, zesty taste.
• No-mess serving – Baked in one pan, then cut into tidy squares for easy handling.
• Great warm or at room temp – Flexible for parties, tailgates, or make-ahead game day viewing.
• Crowd-pleaser – A spicy twist on a familiar Southern favorite, with a little more kick.

Green Chile and Pimento Cheese Ingredients

Here’s all you need to create these pimento cheese appetizers, all of which can be found at the local grocery store.

How to Make This Homemade Pimento Cheese Recipe with Green Chiles

1. Prep oven and baking dish.
   Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish.
2. Mix ingredients.
   In a large mixing bowl, stir together egg, onion, green chiles, jalapenos, and pimentos until well mixed. Add Cheddar cheese and stir until all the ingredients are evenly combined. 
3. Place in baking dish.
   Spoon cheese mixture into prepared pan; smooth the top, gently pressing down. 
4. Bake.
   Bake for 30 to 35 minutes or until the mixture is set and the edges are starting to turn light brown.
5. Cool; cut; serve.
   Remove from oven and let rest for 10 minutes. Cut into squares, 6 across by 6 down. To serve, I like to place the bites into paper candy cups as they can be a bit greasy. Can be served warm or at room temperature.

Make Ahead, Reheating and Storage

• To make ahead: Bake the bites up to 3 days in advance. Let them cool completely, then cover and refrigerate in the baking dish or transfer to an airtight container.
• To reheat: Place in a preheated 300 degree f oven for 10 to 15 minutes, or in the microwave for 15 to 20 seconds, just until warmed through.
• To store leftovers: Place in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or reheat per the instructions above.

More Cheesy Appetizer Recipes

• Mini Cheese Tart Appetizers with Chutney – Make Ahead
• Baked Olive Cheese Balls
• Crispy Cheddar Cheese Straws – Easy Recipe!
• Feta Cheese Spread
• Recipe for Olive Dip with Cream Cheese
• Onion Parmesan Toasts
• Sautéed Brie with Green Onion
• Green Chile Canapés

Easy Pimento Cheese Recipe with Green Chiles

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These Easy Pimento Cheese Bites with Green Chiles are everything a good party bite should be – cheesy, a little spicy, and easy to pull together. Inspired by my mom’s classic homemade Pimento Cheese recipe, this version adds diced green chiles, jalapeños, and onion for extra flavor and heat. You only need 6 ingredients and 10 minutes of hands-on prep – then they bake into golden, savory squares that are perfect for any gathering, from game day to holiday parties and everything in between.

• Prep Time: 10 minutes
• Cooling Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 36 bites

Ingredients

• 4 large eggs, lightly beaten
• 1 tablespoon grated yellow onion
• 2 cans (4-ounce) mild diced green chiles, drained
• 1 can (4-ounce) diced jalapeno peppers, drained
• 1 (2-ounce) jar diced pimientos, drained and moisture pressed out
• 16 ounces (4 cups) shredded sharp Cheddar Cheese

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Instructions

1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish.
2. In a large mixing bowl, stir together egg, onion, green chiles, jalapenos, and pimentos. Add Cheddar cheese and stir until all the ingredients are evenly combined. Add a sprinkle of kosher salt, if desired.
3. Spoon into prepared pan; smooth the top, gently pressing down to even.
4. Bake for 30 to 35 minutes or until the mixture is set and the edges are starting to turn light brown.
5. Remove from oven and let rest for 10 minutes. Cut into squares, 6 across by 6 down.
6. To serve, I like to place the bites into paper candy cups as they can be a bit greasy. Can be served warm or at room temperature.

Notes

To make ahead: Bake the bites up to 3 days in advance. Let them cool completely, then cover and refrigerate in the baking dish or transfer to an airtight container.

To reheat: Place in a preheated 300 degree f oven for 10 to 15 minutes, or in the microwave for 15 to 20 seconds, just until warmed through.

To store leftovers: Place in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or reheat per the instructions above.

Tips:
1. Shred your own cheese. Skip the pre-shredded cheeses. It often contains anti-caking agents that affect how well it melts, and it’s typically drier, which can throw off the texture. Freshly grated sharp Cheddar gives the best flavor and consistency. And, for this amount of cheese, I recommend using a food processor with a shredding disc—it’s faster and easier.
2. Grate cheese cold. It’s much easier to handle when it’s straight from the fridge, and it grates more evenly.
3. Drain everything well. Green chiles, jalapeños, and pimientos should be fully drained. Extra moisture can keep the bites from setting up properly.
4. Squeeze moisture from the onion. Even a small amount of liquid from the grated onion can affect the texture, so give it a quick press in a paper towel or fine mesh strainer.
5. Mix thoroughly. For even flavor and appearance, make sure everything is well combined before adding to the baking dish.
6. Smooth the top. Press the mixture gently into an even layer so the bites bake uniformly and cut cleanly.

• Author: Lee Clayton Roper
• Category: Easy Appetizers
• Method: Bake
• Cuisine: Southern

Nutrition

• Serving Size: One bite
• Calories: 60
• Sugar: 0.2 g
• Sodium: 101.4 mg
• Fat: 4.7 g
• Saturated Fat: 2.6 g
• Carbohydrates: 0.8 g
• Fiber: 0.1 g
• Protein: 3.6 g
• Cholesterol: 33.1 mg

The post Easy Pimento Cheese Recipe with Green Chiles appeared first on A Well Seasoned Kitchen.

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What Makes This the Best Recipe for Arroz con Pollo

• One-pot chicken and rice dish. After a quick garlic oil prep and chicken seasoning, everything finishes in the same pot – less cleanup, full flavor.
• Family-tested. This was a go-to in our house growing up, and now it’s in regular rotation in mine.
• Moist, tender chicken. Roasts right on top of the rice so all the juices soak in.
• Flavor-packed rice. Turmeric, roasted chilies, garlic, onions, tomatoes, peas, and green olives bring it to life.
• Budget-friendly. Uses pantry staples – no expensive ingredients needed.
• Foolproof. Our step-by-step method helps you avoid the common pitfalls n cooking chicken and rice (like mushy rice or dry meat).
• Crowd-pleaser. Mild enough for kids, flavorful enough for adults.

What Is Arroz con Pollo?

Arroz con Pollo means “rice with chicken,” and it’s a classic dish with deep roots in Latin American and Spanish cooking. At its core, it’s a one-pot meal where chicken cooks together with seasoned rice, often with vegetables, broth, and spices. Each country – and even each family – has its own version. Some use saffron, beer, or wine. Mom’s version keeps it simple with bone-in chicken pieces, broth, turmeric for color and warmth, and a mix of tomatoes, chilies, peas, and olives for bold, comforting flavor.

Arroz con Pollo Ingredients

A few comments on these ingredients (quantities are in the recipe card below):

• Olive oil and fresh garlic – These are used to make a quick garlic oil that seasons the chicken and adds great flavor from the start.
• Bone-in, skin-on chicken pieces – Thighs and legs work especially well. Chicken breasts can be used too, but they’re often large and benefit from being split in half.
• Yellow onion – A classic base ingredient that adds depth and flavor to the rice.
• Uncooked long-grain white rice – Best for a fluffy texture that absorbs flavor well. Avoid instant rice—it won’t give the same results.
• Chicken broth – I like to use Better Than Bouillon concentrate mixed with water for the best flavor.
• Turmeric – Adds a warm, earthy note and turns the rice a beautiful golden color.
• Tomato sauce – Adds moisture, a touch of acidity, and deepens the tomato flavor.
• Chopped fresh tomatoes – Use fresh if they’re in season; otherwise, canned diced tomatoes are a great substitute.
• Roasted poblano peppers – I like the smoky, deep flavor from freshly roasted poblanos (see tip below on how to roast them). Mom used canned diced green chiles, which are a quick and easy substitute.
• Green peas – Frozen peas work perfectly. No need to thaw before adding.
• Pimiento-stuffed green olives – Manzanilla olives are the best size and offer the best balance of briny flavor and color. Not into green olives? Sliced black olives will also work.
• Kosher salt and freshly ground black pepper – Essential for bringing all the flavors together.
• Lime wedges and chopped cilantro – optional garnishes when serving.

One Pot Arroz con Pollo Substitutions

While this recipe is delicious as is, here are a few pantry-friendly swaps:

• Yellow onion – Use 1 tablespoon dried minced onion or 1 teaspoon onion powder.
• Fresh tomatoes – 1 (14.5 ounce) can diced tomatoes, undrained, are a great substitute when fresh aren’t in season.
• Tomato sauce – 5 tablespoons of tomato paste and 1 1/2 cups of water or broth can be used instead.
• Pimiento-stuffed green olives – Substitute plain green olives or sliced black olives.
• Roasted poblano peppers – My preferred option for smokiness and depth. If you want to simplify, use canned diced green chiles like my mom did in the original recipe.

How to Make Arroz con Pollo

Here’s a step-by-step overview of how to create this amazing dish:

1. Make garlic-flavored oil.
   In a small saucepan, combine 1/4 cup of olive oil, garlic, and salt. Cook over medium heat just until the garlic starts to turn brown. Watch carefully so it doesn’t burn. With a slotted spoon, remove the garlic slices and set aside. 
2. Brush chicken with oil; refrigerate.
   Pat chicken pieces dry with paper towel and brush the garlic-flavored oil over all sides. Place chicken in a glass dish large enough to hold them in one layer, cover, and marinate in the refrigerator for at least 1 hour or up to overnight. Cover any remaining garlic oil and set aside.
3. Preheat oven to 325 degrees. 
4. Brown chicken.
   In a 4- to 5-quart, cooktop-to-oven shallow baking dish or large skillet (Le Creuset braiser works well), heat any remaining garlic oil and the remaining 1 tablespoon olive oil over medium-high heat. Season chicken pieces all over ground pepper and cook skin side down, for around 4-5 minutes or until golden brown. Turn chicken over and continue cooking for around 2-3 minutes. Remove from skillet and place on a plate or rimmed cookie sheet. Don’t clean out the pan!
5. Cook onion and rice in oil; add tomatoes, chiles, garlic.
   Reduce heat to low, stir in onion and rice, and cook just until rice begins to brown. Remove from heat and stir in chicken broth and turmeric; cook, scraping any browned bits off the bottom of the pan. Stir in tomato sauce, chopped tomatoes, green chiles, and reserved garlic slices. Season to taste with salt and fresh ground pepper. 
6. Add chicken, cover and bake.
   Place browned chicken pieces on top of rice mixture, skin side up, and in a single layer. Cover and bake for 45 minutes. 
7. Add olives and peas, uncover, bake.
   Stir peas and olives into the rice around the chicken pieces, uncover, and continue baking for 10- 15 minutes. 

What to Serve With Arroz con Pollo

All you need is a side salad to serve a complete meal with Arroz con Pollo. Any of these salads will work well:

• Caesar Salad
• Spinach Salad with Lemon Dressing
• Spinach Salad with Lemon Pine Nut Dressing

How to Store Arroz Con Pollo

Any leftovers should be placed in an airtight container and refrigerated. They will last up to 4 days. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350 degree oven. Can also be microwaved.

One Pot Arroz con Pollo Recipe FAQs

Other Easy Chicken Recipes

• Crispy Baked Panko Chicken with Mexican Seasoning
• Layered Chicken Enchilada Casserole with Green Chile Sauce
• Mexican Black Beans Rice and Chicken
• Grilled Chicken with Tomatoes and Goat Cheese
• Chicken Stir Fry (Healthy!)
• Pesto Chicken and Pasta with Veggies

How to Make Arroz con Pollo (Latin Chicken and Rice)

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Arroz con Pollo is an easy one-pot meal that delivers tender, moist chicken and flavorful rice in every bite. It’s my mom’s recipe – the version my brother and I grew up loving – and it never fails. While Arroz con Pollo varies across Latin cultures, this one calls for turmeric, plus roasted chilies, pimiento-stuffed green olives, peas, and tomatoes for depth and color. It’s budget-friendly, family-friendly, and always a hit at the table!

• Prep Time: 8 minutes
• Marinating Time: 60 minutes
• Cook Time: 67 minutes
• Total Time: 2 hours 15 minutes
• Yield: 6 servingts
• Diet: Gluten Free

Ingredients

• 5 tablespoons olive oil, divided
• 2 large garlic cloves, sliced
• 1 teaspoon kosher salt
• 3 pounds bone-in, skin-on chicken pieces – see Note below
• Fresh ground black pepper
• 1 3/4 cups chopped onion (around 1 large)
• 1 1/2 cups uncooked long grain white rice
• 1 3/4 cups chicken broth (I recommend using Better than Bouillon concentrate and water)
• 1/2 teaspoon ground turmeric
• 1 (15-ounce) can tomato sauce
• 1 3/4 cups chopped fresh tomatoes – see Note below
• 8 ounces poblano peppers, seeded, roasted and chopped – see Note below
• 1 cup frozen green peas, no need to thaw
• 1/2 cup sliced pimiento-stuffed green olives
• Lime wedges and chopped cilantro, optional garnishes

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Instructions

1. In a small saucepan, combine 1/4 cup of the olive oil, garlic and salt. Cook over medium heat just until the garlic starts to turn brown. Watch carefully so it doesn’t burn. With a slotted spoon, remove the garlic slices and set aside.
2. Pat chicken pieces dry with paper towel and brush the garlic-flavored oil over all sides. Place chicken in a glass dish large enough to hold them in one layer, cover, and marinate in the refrigerator for at least 1 hour or up to overnight. Cover any remaining garlic oil and set aside.
3. Preheat oven to 325 degrees.
4. In a 4- to 5-quart, cooktop-to-oven shallow baking dish (Le Creuset braiser works well), heat any remaining garlic oil and the remaining 1 tablespoon olive oil over medium-high heat. Season chicken pieces all over ground pepper and cook skin side down, for around 5 minutes or until nicely browned. Turn chicken over and continue cooking for around 2 to 3 minutes. Remove from skillet and place on a plate or rimmed cookie sheet. Don’t clean out the pan!
5. Reduce heat to low, stir in onion and rice, and cook just until rice begins to brown. Remove from heat and stir in chicken broth and turmeric; cook, scraping any browned bits off the bottom of the pan. Stir in tomato sauce, chopped tomatoes, green chiles, and reserved garlic slices. Season to taste with salt and fresh ground pepper.
6. Place browned chicken pieces on top of rice mixture, skin side up, and in a single layer. Cover and bake for 45 minutes. Stir peas and olives into the rice around the chicken pieces, uncover, and continue baking for 10 to 15 minutes.
7. Season with salt and pepper, garnish with chopped cilantro and/or lime wedges (if desired), and serve.

Notes

Note on chicken pieces: I like to make this dish with a mixture of thighs and drumsticks. If using breasts and they are large, I cut them in half, breaking the bone as needed.

Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 1 (15-ounce) can, undrained.

Note on chile peppers: Can substitute 1 (4-ounce) can diced green chiles, undrained, for the fresh poblano peppers.

Make-Ahead Prep Tips:
– Season the chicken the day before. With our recipe, you can brush the chicken with the quick garlic oil up to 24 hours ahead and store it covered in the fridge.
– Chop ahead. Chop the onion, garlic, and tomatoes (if using fresh) up to 24 hours ahead and refrigerate in separate containers.
– Set up your pantry pulls. Group together canned tomato sauce, canned tomatoes (if using),  and olives so everything’s easy to grab when cooking.
– Make it a weeknight-friendly plan. Do all the prep the day before (season the chicken, chop the vegetables), then the next day, just brown the chicken, sauté the onion, layer in the other ingredients, and bake.
– Make ahead assembly option. You can assemble the entire dish up to the point of baking 1 day in advance. Cover and refrigerate. Bring to room temperature before baking.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: One Pot Main Dish
• Method: Bake
• Cuisine: Latin

Nutrition

• Serving Size: 1-2 pieces chicken
• Calories: 447
• Sugar: 8.1 g
• Sodium: 772.3 mg
• Fat: 16.9 g
• Saturated Fat: 2.8 g
• Carbohydrates: 53.2 g
• Fiber: 5.1 g
• Protein: 21.8 g
• Cholesterol: 71.5 mg

The post How to Make Arroz con Pollo (Latin Chicken and Rice) appeared first on A Well Seasoned Kitchen.

Why This Feta Chicken Recipe Works

The first time I made this feta chicken Robert took one bite and immediately declared it a keeper. That’s always a good sign! Now, it’s a go-to when I want to prepare something flavorful but effortless. Here’s why this recipe works so well:

• Easy to prepare and quick to cook. The marinade comes together in minutes, and you can let the chicken soak for as little as 30 minutes or as long as overnight. Plus, it cooks in 10 minutes or less!
• Incredibly moist and tender. Yogurt is a natural meat tenderizer that gently breaks down proteins. And, it locks in moisture while infusing flavor, creating a juicy, melt-in-your-mouth texture.
• Balanced layers of flavor. The tangy yogurt, salty feta, bright lemon, and warm garlic blend beautifully with the Greek seasonings, creating a dish that’s well-balanced, vibrant, and comforting.
• Uncomplicated yet elegant and impressive. It’s the kind of dish that feels special without requiring extra effort.
• Versatile. This chicken can be served year-round and pairs well with a variety of sides—it goes with almost anything!

Ingredients in This Feta Chicken Recipe

Here’s what you’ll need to make this easy chicken recipe (quantities are provided below in the recipe card):

Greek Yogurt and Topping

• Plain nonfat Greek yogurt – Thicker than regular yogurt, Greek yogurt works best in this recipe, especially with the addition of lemon juice and olive oil. During testing, regular yogurt was too thin—while fine for marinating, it didn’t hold up as a topping and ran off the chicken when broiled.
• Lemon juice – Adds a bright pop of freshness.
• Dried oregano and rosemary – Classic Greek seasonings that bring earthiness and Mediterranean flavor.
• Garlic cloves – Provides depth and a subtle bite.
• Extra virgin olive oil – Helps retain moisture.
• Kosher or sea salt and ground black pepper – Enhance and balance all the flavors.

Feta Chicken

• Boneless skinless chicken breasts – For the best portion size, I buy larger breasts, butterfly and split them, and, if needed, lightly pound them to an even thickness.
• Feta cheese – Skip the pre-crumbled feta! It tends to be dry, and contains additives that alter the flavor (not in a good way) and prevent proper melting. Purchase feta that comes in a block. If you can find it, use block feta that comes packed in brine.
• Extra virgin olive oil – gives the chicken a nice golden sear before broiling.
• Kosher or sea salt and ground black pepper – Enhance all the other flavors.
• Optional garnish – Fresh oregano and lemon slices or wedges – A simple, elegant finishing touch.

Ingredient Variations

You can easily experiment with this recipe, substituting sour cream for the yogurt, goat cheese for the feta cheese, or other dried or fresh herbs in place of the oregano and rosemary. It’s also great with flavored feta cheese. As an example, make it Italian chicken instead of Greek, substituting Italian seasoning for the oregano, goat cheese for the feta, and garnish with fresh basil.

How to Make Feta Chicken

Here’s a detailed overview of how to make these tender, juicy chicken breasts:

Greek Yogurt Marinade and Topping

1. Whisk together ingredients except olive oil.
   In a medium mixing bowl, whisk together the yogurt, lemon juice, oregano, rosemary, garlic, salt, and pepper. 
2. Divide mixture; add olive oil to half.
   Spoon half the mixture into a small bowl; stir in 1/2 teaspoon olive oil, cover, and refrigerate.  Spoon the remaining half of the yogurt mixture into a shallow, nonreactive baking dish that will hold the chicken in one layer.

Feta Chicken

1. Marinate chicken.
   If needed, pound the chicken breasts to an even thickness; add to the yogurt mixture in the baking dish, turning to coat. Cover and refrigerate for 30 minutes or overnight. 
2. Prep oven.
   Place one oven rack 5 to 6 inches below the broiler. Preheat broiler. 
3. Sear chicken on one side.
   Heat 2 tablespoons olive oil in a large cast iron or ovenproof skillet over high heat. When hot, remove chicken from the marinade and place in hot skillet, smooth side down. Cook for 2 minutes or until lightly browned.
4. Sear on second side; add toppings.
   Turn chicken over, and cook for an additional 2 minutes. Remove pan from heat and spoon the reserved yogurt mixture on top. Sprinkle with cheese. 
5. Broil.
   Place skillet under broiler and cook chicken 4 to 5 inches from the heat for around 4 to 6 minutes, or until the internal temperature reaches 165 degrees (cooking time depends on the thickness of your chicken). The chicken edges should be golden brown, and the feta should be slightly melted and browned.

Serving Suggestions

How to Store and Reheat Feta Chicken

Store leftovers in an airtight container and refrigerate; they will last up to 4 days. To reheat, bring chicken to room temperature. Place in a covered baking dish, in a preheated 375-degree oven for 10 to 15 minutes.

Feta Chicken Recipe FAQs

More Quick and Easy Chicken Recipes

•  Easy Lemon Chicken Piccata with Mushrooms
• Air Fryer Fried Chicken
• Grilled Chicken with Tomatoes and Goat Cheese
• Mexican Black Beans Rice and Chicken
• Grilled Lemon Chicken Recipe
• Spicy Chicken Wings Recipe
• Pesto Chicken and Pasta with Veggies
• Cheesy Chicken Sausage, Spinach and Mushroom Pasta
• Busy Night Chicken and Spinach Casserole
• Layered Chicken Enchilada Casserole

Feta Chicken with Greek Yogurt Marinade

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If you’re looking for a simple yet elegant way to prepare chicken, this Feta Chicken with Greek Yogurt Marinade is a winner. The yogurt-based marinade ensures the chicken stays tender and moist, while a creamy feta cheese-yogurt topping adds a deliciously bright, tangy finish. With just a handful of ingredients, each one playing its part without overpowering the others, this dish is a perfect balance of flavors. It’s easy enough for busy weeknights yet impressive enough for guests—proof that great cooking doesn’t have to be complicated.

• Prep Time: 10 minutes
• Marinating Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

Greek Yogurt Marinade and Topping

• 1 cup nonfat Greek yogurt
• Juice from 1/2 large lemon
• 1/2 teaspoon dried oregano (or 1 1/2 teaspoons chopped fresh)
• 1/2 teaspoon dried rosemary (or 1 1/2 teaspoons chopped fresh)
• 1 teaspoon chopped garlic (1 to 2 cloves)
• Kosher or sea salt
• Fresh ground black pepper
• 1/2 teaspoon extra virgin olive oil

Feta Chicken

• 4 (4- to 5-ounce) boneless, skinless chicken breast halves
• Kosher or sea salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/3 cup crumbled feta cheese
• Optional garnish: oregano and lemon slices or wedges

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Instructions

Greek Yogurt Marinade and Topping

1. In a medium mixing bowl, whisk together the yogurt, lemon juice, oregano, rosemary, garlic, salt, and pepper.
2. Spoon half the mixture into a small bowl; stir in 1/2 teaspoon olive oil, cover, and refrigerate. Spoon the remaining half of the yogurt mixture into a shallow, nonreactive baking dish that will hold the chicken in one layer.

Feta Chicken

1. If needed, pound the chicken breasts to an even thickness; add to the yogurt mixture in the baking dish, turning to coat. Cover and refrigerate for 30 minutes or overnight.
2. Place one oven rack 5 to 6 inches below the broiler. Preheat broiler.
3. Heat 2 tablespoons olive oil in a large cast iron or ovenproof skillet over high heat. When hot, remove chicken from the marinade and place in hot skillet, smooth side down. Cook for 2 minutes or until lightly browned.
4. Turn chicken over, and cook for an additional 2 minutes. Remove pan from heat and spoon the reserved yogurt mixture on top. Sprinkle with cheese.
5. Place skillet under broiler and cook chicken 4 to 5 inches from the heat for around 4 to 6 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees. The chicken edges should be golden brown, and the feta should be slightly melted and browned.
6. To serve, garnish with fresh oregano and lemon.

Notes

Tips:
1. Use a block of feta, not pre-crumbled. Pre-crumbled feta tends to be dry, and contains additives that alter the flavor and prevent proper melting. Purchase feta that comes in a block. If you can find it, use block feta that comes packed in brine.
2. Choose evenly sized chicken breasts. This ensures they cook at the same rate, preventing some pieces from drying out while others finish cooking.
3. Stick with Greek yogurt. Its thicker texture works best in this recipe, especially when combined with lemon juice and olive oil for the topping. During testing, regular yogurt was too thin—while fine for marinating, it didn’t hold up as a topping and ran off the chicken when broiled.
4. Too much lemon? Add salt, not sugar. Salt helps balance acidity without making the dish taste sweet.

• Author: Lee Clayton Roper
• Category: Main Dish
• Method: Sear, Broil
• Cuisine: Greek

Nutrition

• Serving Size: 1 breast half
• Calories: 263
• Sugar: 2.1 g
• Sodium: 326.5 mg
• Fat: 13.4 g
• Saturated Fat: 3.7 g
• Carbohydrates: 3.1 g
• Fiber: 0.2 g
• Protein: 31.7 g
• Cholesterol: 96 mg

The post Feta Chicken Recipe with Greek Yogurt Marinade appeared first on A Well Seasoned Kitchen.

Why This is the Best Split Pea Soup

Following the tradition established by my mom many years ago, every December I order up a country ham from Kentucky to serve over the holidays. One January, I decided to make a batch of Split Pea Soup with the bone and some of the leftovers. It was delicious! The ham added depth and smokiness to the flavor, making this soup a family favorite ever since.

Split Pea Soup Ingredients

How to Make Ham and Split Pea Soup

How to Serve Split Pea Soup with Ham

Reheat soup in a large stockpot over medium heat and thin with additional chicken broth, as needed (the soup will thicken as it sits). Taste and add salt as needed. Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Split pea is a very hearty soup, so some bread and/or a light salad on the side make it a meal. Here are a few suggestions:

• Quick Homemade Drop Biscuits
• Parsley Parmesan Crostini
• Quick Herb Bread Recipe
• Parmesan Cornbread Recipe with Buttermilk
• Anise Bread
• Mixed greens with Dijon Vinaigrette

Make Ahead Directions for Homemade Split Pea Soup

Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months. Reheat per instructions above.

Split Pea Soup Recipe with Leftover Ham

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Warm up with this hearty Split Pea Soup Recipe with Ham! It’s full of smoky, earthy flavor balanced by a hint of sweetness, with a creamy yet textured consistency that’s oh-so-satisfying. Made with everyday ingredients, this soup is easy to prepare and perfect for using up leftover ham. Whether it’s for a cozy family dinner or meal prep, this recipe delivers comfort in every bowl. Tips, FAQs, and directions for stovetop or slow cooker methods are all included.

• Yield: 6 servings
• Diet: Gluten Free

Ingredients

• 2 cups dried split peas, rinsed and picked over
• 2 tablespoons olive oil (can use EVOO)
• 1 cup (1 to 2 large) peeled and chopped carrots
• 1 cup (1/2 large) chopped yellow onion
• 1 cup (2 medium) chopped leeks (white, and light green portions)
• 1/4 cup (1/2 large stalk) chopped celery
• 2 to 3 quarts chicken broth
• 1 ham bone, preferably country ham – optional
• 1 cup chopped or diced ham, trimmed of fat
• Kosher or sea salt, to taste
• Optional garnish: dry sherry and sour cream

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Instructions

In a medium mixing bowl, cover dried peas with water with 1-inch on top. Soak overnight. Drain, rinse and set aside. (See Note below.)

Split Pea Soup on the Stovetop

1. In a large soup pot, heat the olive oil over medium heat. Add the carrots, onion, leeks, and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
2. Add 2 quarts of the chicken broth and ham bone (if using). Bring to a boil, partially cover, reduce heat, and simmer for 30 minutes.
3. Stir in the peas; reduce heat to low, uncover, and simmer, stirring occasionally, for 1 1/2 hours or until the peas are tender. The longer you cook it, the creamier the consistency of the soup.
4. Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.
5. Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Split Pea Soup Recipe Slow Cooker

1. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the carrots, onion, leeks and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
2. Transfer vegetables to a slow cooker. Add 2 quarts of the chicken broth, ham bone (if using), and peas. Cover and cook on low for 6 to 8 hours or on high for around 4 hours. Taste to confirm the peas are tender and not crunchy.
3. Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.?
4. Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Notes

Gluten free: Use gluten-free chicken broth.

Note on soaking peas: Soaking split peas isn’t always necessary, but I recommend it for this recipe. Soaking helps the peas cook faster and ensures an even, creamy texture. It can also make the soup easier to digest. If you’re short on time, you can skip soaking, but be prepared for a slightly longer cooking time.?

Make ahead: Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Soup, main dish
• Method: stovetop
• Cuisine: Southern

Nutrition

• Serving Size: 1 bowlful (without garnishes)
• Calories: 368
• Sugar: 9.5 g
• Sodium: 1471.9 mg
• Fat: 8.4 g
• Saturated Fat: 1.6 g
• Carbohydrates: 50.1 g
• Fiber: 18.1 g
• Protein: 25.1 g
• Cholesterol: 27.8 mg

Note: This post was originally shared in January 2012, then significantly updated in January 2025 with additional information and process photos.

The post Split Pea Soup Recipe with Ham appeared first on A Well Seasoned Kitchen.

A Family Favorite for Entertaining

This Avocado Grapefruit Salad with its unique citrus dressing was one of my mom’s go-to recipes for entertaining, especially in the winter and spring when grapefruit is in peak season. She loved serving it as a light first course or a refreshing side dish alongside heartier main courses. Its vibrant flavors—creamy avocado and tangy grapefruit—always made it a standout at the table, and it never failed to add something special to the meal. Mom often paired it with her famous marinated leg of lamb, creating a perfect balance of flavors. It’s one of those timeless seasonal salad recipes that works for both casual gatherings as well as elegant dinner parties.

Why You’ll Love This Citrus Salad Recipe

Easy Grapefruit Avocado Salad Ingredients

Ingredient Substitutions and Variations For This Citrus Fruit Salad

How to Make Grapefruit and Avocado Salad With Citrus Salad Dressing

Plating Variations

Make Ahead

Serving Suggestions for Avocado Grapefruit Salad

More Seasonal Favorites

• Salad with Pear and Goat Cheese
• Chopped Apple Pecan Salad
• Apple Walnut Blue Cheese Salad
• Roasted Butternut Squash and Mushroom Salad
• Couscous Cranberry Salad with Pecans

Bright and Refreshing Avocado Grapefruit Salad Recipe 

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This Avocado Grapefruit Salad is a vibrant and refreshing side dish that’s a breeze to make, and has a surprising celery seed dressing. Unlike citrus salads with basic vinaigrettes, this recipe, inspired by my mom, features a subtly spiced sweet-and-tangy dressing that adds a touch of sophistication. Get ready to savor this elegant and easy-to-prepare salad!

• Prep Time: 25 minutes
• Total Time: 25 minutes
• Yield: 8 to 10 servings
• Diet: Gluten Free

Ingredients

Citrus Salad Dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon dry mustard

Citrus Salad

• 2 ripe avocadoes
• 1 head green leaf lettuce
• 1 head red leaf lettuce
• 2 cups fresh grapefruit sections (pink, white, and/or red; a mixture works well) – see directions in post for how to cut sections
• 1/2 cup chopped red onion

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Instructions

Citrus Salad Dressing

1. Combine olive oil, vinegar, sugar, salt, celery seed, and dry mustard in a medium-sized jar and whisk until well blended. Cover and set aside.

Citrus Salad

1.  Peel, seed, and slice the avocados.
2. Wash and thoroughly dry the red and green leaf lettuce. Tear into bite-size pieces and place in a large bowl. Drizzle in a bit of the dressing and toss lightly, just enough to coat the leaves without drenching them.
3. Divide the dressed lettuce leaves among 8 to 10 individual plates (or arrange on a large serving platter).
4. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like).
5. Scatter the red onion (or shallots) on top.
6. Lightly drizzle with some of the remaining dressing and serve immediately.

Notes

Make ahead: Dressing can be made 4 to 5 days ahead and refrigerated. Bring to room temperature before using. Earlier in the day, the lettuce can be washed, torn into bite-size pieces, layered with paper towel, and placed in an open baggie in the refrigerator. The grapefruit can also be supremed and the segments placed in an airtight container in the refrigerator.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Side Dishes
• Method: Easy
• Cuisine: American

Nutrition

• Serving Size: 1 plate
• Calories: 282
• Sugar: 12.9 g
• Sodium: 109.8 mg
• Fat: 23.1 g
• Saturated Fat: 3.3 g
• Carbohydrates: 20.4 g
• Fiber: 5.5 g
• Protein: 2.9 g
• Cholesterol: 0 mg

The post Bright and Refreshing Avocado Grapefruit Salad Recipe  appeared first on A Well Seasoned Kitchen.

A Winning Combination: Roasted Beets and Arugula Dressing

Ingredients in This Roasted Beet Salad Recipe

How to Make Roasted Beet Salad

Variations and Substitutions

Storing Roasted Beets 

If roasting the beets ahead, or if you have leftovers, peel them and then place in an airtight container and refrigerate. They will last 3 to 4 days. Peeled roasted beets can also be frozen in an airtight container for up to 3 months. (Many sites recommend freezing for longer, but I find most cooked food starts to lose its flavor after around 3 months.) Thaw frozen beets in the refrigerator overnight.

Serving Suggestions for Goat Cheese and Roasted Beet Salad

Roasted Beet Salad with Goat Cheese

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• Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is the my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red onion, and – the best part – a creamy, peppery Arugula Dressing. It’s a flavor combo that’s both comforting and refreshing, and it’s super easy to make – perfect for everyday meals or elegant entertaining!

• Prep Time: 15 minutes
• Cooling Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings
• Diet: Vegetarian

Ingredients

• 3/4 cup Arugula Salad Dressing
• 6 large beets (red or mixture of red and yellow)
• 9 to 10 cups Boston, Bibb or Butter lettuce, torn into bite-size pieces
• 3/4 cup crumbled goat cheese
• 1/3 cup sliced red onion, or more to taste

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Instructions

1. Preheat the oven to 375 degrees.
2. Wash the beets and trim off the ends. In a large piece of foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil.
3. Place wrapped beets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
4. Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges.
5. Divide lettuce among 6 salad plates. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

Notes

Variation: Place lettuce on a large serving platter. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Pass dressing on the side.

Make ahead: The dressing can be prepared and the beets roasted up to 3 days ahead, covered and stored in the refrigerator.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Side salads, healthy, gluten free, easy
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 portion salad with 2 tablespoons dressing
• Calories: 279
• Sugar: 12.4 g
• Sodium: 506.4 mg
• Fat: 19.7 g
• Saturated Fat: 6 g
• Carbohydrates: 17.9 g
• Fiber: 4.9 g
• Protein: 9.2 g
• Cholesterol: 25.3 mg

 [This recipe was updated in April of 2018 and again in November of 2024.

The post Recipe for Roasted Beet Salad with Goat Cheese appeared first on A Well Seasoned Kitchen.

Tomato Eggplant Soup: A Taste of the Mediterranean

Inspired by the flavors of the Mediterranean, this Roasted Eggplant Soup is a delightful fusion of classic and contemporary cuisine. The idea for this dish originated from a delicious recipe that my good friend Cynthia Ballantyne shared with me. She had enjoyed it at a fabulous hotel in Big Sur, California, and I was immediately captivated by its unique combination of flavors.
 
After experimenting and refining the recipe, I combined it with a similar eggplant soup recipe that I’d been making for years. This blending of the two resulted in a truly exceptional dish that captures the essence of both!

Why This Recipe Works

• Easy to prepare with fresh ingredients. This recipe calls for ingredients available in major grocery stores and applies basic cooking techniques.
• Roasting eggplant enhances its sweetness. The roasting process brings out the natural sweetness of the eggplant, creating a rich and satisfying flavor.
• Mediterranean flair. Eggplant, tomato, garlic, and onion are a classic Mediterranean combination, providing a well-balanced and delicious taste.
• Vinegar adds acidity. Red wine vinegar balances the richness of the soup and adds a bright, tangy element.
• No heavy cream. This recipe is lighter and healthier than many puréed soups, as it calls for no cream (or milk).
• Fresh herbs add brightness. The addition of thyme and chives provides a fresh, aromatic touch that complements the other ingredients.
• Vegan and vegetarian-friendly. This recipe is suitable for both vegans and vegetarians, making it a versatile and healthy option.
• Make ahead option. The soup can be made ahead and stored in the refrigerator, making it perfect for busy weeknights and/or stress-free entertaining.
• Flexible and adaptable. This recipe is highly customizable, allowing you to adjust the seasonings to your tastes and modify the cooking method based on the equipment you have available.

Ingredients in This Roasted Eggplant Soup

How to Make Tomato Eggplant Soup

Variations and Substitutions

Serving Suggestions for Roasted Eggplant Soup

Make Ahead and Storage

Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated. It can also be frozen for up to 2 months. Reheat over medium heat or in the microwave.

Other Puréed Soup Recipes to Try

• Creamy Ginger Carrot Soup
• Healthy Broccoli Soup with Potato Croutons
• Tomato Basil Bisque Recipe
• Curried Cauliflower Soup with Bacon-Cashew Gremolata
• Butternut Squash Soup

Roasted Eggplant Soup with Tomato

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A velvety, comforting soup that bursts with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs, our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings
• Diet: Vegan

Ingredients

• 1 1/2 pounds eggplant, peeled and cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil, divided use
• 1 cup chopped yellow onion
• 1 teaspoon chopped garlic
• 2 1/4 to 2 1/2 chopped and seeded fresh tomatoes – See Note
• 1 tablespoon fresh thyme
• 2 tablespoons chopped fresh chives, divided use
• 3 to 4 cups vegetable broth, divided use
• 1 tablespoon red wine vinegar

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Instructions

1. Preheat the oven to 450 degrees.
2. Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat.
3. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded. Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
4. While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
5. Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
6. Stir in vinegar.
7. Remove from heat. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
8. Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.

Notes

Make ahead: Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated.

Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 2 1/2 cups canned diced tomatoes, drained

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Soups
• Method: Roast and Cooktop
• Cuisine: Mediterranean

Nutrition

• Serving Size: A bowlful
• Calories: 117
• Sugar: 7.6 g
• Sodium: 384.8 mg
• Fat: 7.4 g
• Saturated Fat: 1.1 g
• Carbohydrates: 13.2 g
• Fiber: 4.6 g
• Protein: 2 g
• Cholesterol: 0 mg

The post Recipe for Roasted Eggplant Soup with Tomato appeared first on A Well Seasoned Kitchen.

Variations and Substitutions

While I love Dave’s recipe as is, you can modify it to suit your tastes or dietary needs. Here are a few suggestions:

• Substitute green onion for the yellow onion, reserving some for the garnish.
• Use fresh parsley in place of the cilantro.
• Follow a more traditional recipe for Bulgogi beef marinde and:
  • use chopped Asian pear instead of brown sugar,
  • substitute rice wine for the sherry, and
  • replace the Tabasco sauce with Gochugaru or gochujang paste.
• Instead of Flank steak, use rib eye, sirloin, pork or even chicken.

Other Easy Dinner Recipes to Try:

• Beef and Broccoli Stir Fry with Rice Noodles
• Easy Pork Chops with Mushrooms Sautéed in Bourbon
• Grilled Chicken with Tomatoes and Goat Cheese
• Leftover Pork Chop Quesadilla Recipe
• Easy Baked Pistachio Crusted Fish Recipe
• Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
• Baked Shrimp Recipe with Breadcrumb Topping
• Easy White Fish Piccata with Artichokes

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More Asian-Inspired Recipes

• Asian Pork Tenderloin
• Asian Shrimp and Brown Rice Salad
• Healthy Chicken Stir Fry
• Spinach and Mushrooms with Cheese Dumplings

Korean BBQ Beef

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Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re feeding the family or looking for something to impress, this dish brings bold, comforting flavors to your table with minimal effort.

• Prep Time: 15 mins
• Cook Time: 15 mins + 2 hours (marinade)
• Total Time: 2 hours 30 minutes
• Yield: 3 to 4 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptation in the Notes section below.)

• 1 1/2 to 2 tablespoons grated or finely chopped fresh ginger
• 1 cup chopped yellow onion
• 1/3 cup chopped fresh cilantro
• 1 teaspoon chopped garlic
• 2 tablespoons light brown sugar
• 1/2 cup sherry
• 1/4 cup soy sauce
• 3 tablespoons light sesame oil
• Dash oyster sauce (optional)
• Dash Tabasco sauce
• 1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise
• 1 to 2 tablespoons vegetable or other high smoke-point oil
• 3 to 4 teaspoons chopped green onion(white, light green and some of the dark green portion), for garnish
• 3 to 4 teaspoons toasted sesame seeds, for garnish
• Cooked brown rice, for serving

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Instructions

1. In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
2. Add the steak slices and stir to coat the meat. Cover and marinate in the refrigerator for 2 up to 24 hours, stirring occasionally.
3. Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. (See Note below.)
4. Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
5. Put all the steak back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit.
6. To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.

Notes

Gluten free: Use gluten free soy sauce.

Note on reusing marinade: It’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: main dish, meats, easy
• Method: stir fry
• Cuisine: Asian

Nutrition

• Serving Size: (Excludes brown rice)
• Calories: 362
• Sugar: 9 g
• Sodium: 677.2 mg
• Fat: 20.5 g
• Saturated Fat: 6.8 g
• Carbohydrates: 15.5 g
• Fiber: 1.1 g
• Protein: 26.5 g
• Cholesterol: 68 mg

Note: this recipe was originally posted in September 2020, then significantly updated with additional information in September 2024.

The post Easy Korean BBQ Beef (Bulgogi) Recipe – With Video appeared first on A Well Seasoned Kitchen.

Sausage, Egg, and Cheese Muffins for Breakfast

I love a good breakfast, but who has time to whip up something delicious every day? That’s why I created these easy breakfast muffins. They’re a total game-changer for busy mornings. And, they’re a healthy breakfast option, too! I used to make them in ramekins for guests but then realized the convenience of baking them in muffin tins for easier storage and reheating for everyday use.

Why You’ll Love Our Sausage, Egg, and Cheese Muffins

Ingredients You’ll Need for This Sausage Breakfast Muffins Recipe

How to Make Sausage, Egg, and Cheese Muffins

Customize Your Sausage, Egg, and Cheese Muffins – Variations and Additions

Meal Prep (Make Ahead)

More Easy Breakfast Recipes

• Easy Make Ahead Breakfast Burritos with Egg
• Mediterranean-Inspired Tomato Frittata with Feta Cheese
• Easy and Delicious Healthy Vegetable Frittata Recipe 
• Healthy Green Chile Sausage Breakfast Burritos
• Breakfast Sandwiches with Egg
• Baked Eggs in Ramekins
• Eggs in Purgatory Recipe (Eggs Poached in Tomato Sauce)

Sausage, Egg, and Cheese Muffins

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Start your day off right with these delightful Sausage, Egg, and Cheese Muffins with Spinach and Tomatoes. This light yet satisfying breakfast is gluten free, low carb, and packed with protein, making it a perfect grab-and-go meal. Our recipe features turkey sausage for a savory depth of flavor with less fat, while fresh tomatoes and basil add a burst of freshness, and fresh spinach adds earthiness. Whether you’re a busy morning person or simply looking for a delicious make-ahead breakfast, these muffins are the perfect solution!

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12 muffins, serves 6
• Diet: Gluten Free

Ingredients

• 6 ounces red or Yukon gold potatoes, cooked and chopped (skin on or off)
• 1/2 cup chopped tomatoes, seeds and pulp removed (around 6 ounces of cherry tomatoes)
• 2/3 cup chopped fresh baby spinach
• 4 pre-cooked breakfast turkey sausage links or patties, chopped
• 3 to 4 large green onions, chopped (white, light green, and part of the dark green portion)
• 3/4 cup shredded sharp Cheddar cheese
• 1/3 cup chopped fresh basil
• 1 3/4 cups egg whites
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher or sea salt
• Fresh ground black pepper

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Instructions

1. Preheat the oven to 350 degrees. Generusly spray 12 muffin cups with nonstick cooking spray.
2. Divide the following ingredients evenly between the muffin cups, in this order:
   • Potatoes
   • Tomatoes
   • Spinach
   • Turkey sausage
   • Green onions
   • Cheese
   • Basil
3. In a small medium bowl, whisk together the egg whites, Dijon mustard, salt, and pepper. Pour over the other ingredients in each muffin cup; they will be around 3/4 to 7/8 full.
4. Bake for 20 minutes, or until set and puffy. They should be firm and not jiggly when the pan is moved. To test, gently press one finger in the middle of the top of a muffin or two; it should feel firm.
5. Remove from oven and let muffins sit in the tins for around 3 minutes. They will have puffed up in the oven and then will collapse after cooling (just like a soufflé). Using a small fork or spoon, gently remove muffins from tins and serve.

Notes

Make ahead: Muffins can be baked, cooled completely, covered, and refrigerated for up to 4 days or frozen for up to 2 months. Reheat in a 375 degree oven (toaster oven works well) for 12 to 15 minutes or until heated through. Can also be microwaved, but watch carefully as they can become overcooked.

• Author: Lee CLayton Roper
• Category: Meal prep
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 2 muffins
• Calories: 154
• Sugar: 1.3 g
• Sodium: 545 mg
• Fat: 6.8 g
• Saturated Fat: 3.4 g
• Carbohydrates: 8.2 g
• Fiber: 1 g
• Protein: 14.2 g
• Cholesterol: 22.5 mg

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