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What is Chicken Piccata?

Classic Chicken Piccata is an Italian-inspired dish featuring lightly floured chicken cutlets that are pan-seared until golden, then finished in a bright, buttery sauce. The traditional sauce is made by deglazing the pan with white wine and chicken broth, then whisking in butter, fresh lemon juice, and briny capers. The result is a silky, tangy, and savory coating that complements the tender chicken beautifully.

Why This is the Best Lemon Chicken Piccata Recipe

I’ve always loved piccata sauce for its bright flavor and light, silky texture. My Fish Piccata with Artichokes uses the classic base of butter, lemon, capers, white wine, and chicken broth, with shallots and garlic added for extra depth. For this chicken version, I kept that sauce and added mushrooms for earthiness and a splash of soy sauce for subtle umami. The result is a more complex take on lemon chicken piccata that still delivers the bright, silky sauce I love.

Here’s what makes it special:

• Layered flavors. Aromatic shallots and garlic, bright lemon, briny capers, earthy mushrooms, and a splash of soy sauce deepen the butter-white wine-chicken broth base.
• Golden, juicy chicken. Pan-seared to lock in moisture and flavor, then gently simmered in the flavorful sauce to finish.
• Versatile serving options. Pairs beautifully with pasta, rice, or mashed potatoes.
• Make-ahead friendly. Chicken and sauce can be prepared in advance and reheated gently before serving.

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Lemon Chicken Piccata Ingredients and Substitutions

Here s all you’ll need to create this great recipe for chicken piccata (find quantities and more details in the recipe card below):

• All-purpose flour – Lightly coats the chicken to achieve a beautiful golden color, and also helps thicken the sauce. A gluten-free blend will work, too.
• Sea or kosher salt and freshly ground black pepper – Essential for seasoning the chicken.
• Boneless, skinless chicken breast halves – Lean and quick-cooking; tenders or boneless, skinless thighs also work.
• Butter – Salted or unsalted. Adds richness and gives the sauce its silky texture.
• Olive oil – Helps brown the chicken without burning the butter.
• Shallot – Brings a mild, sweet onion flavor; substitute finely chopped yellow onion if needed.
• Garlic – Adds aromatic depth that plays beautifully with the lemon and wine.
• Cremini (baby bella) mushrooms – Their earthy, nutty flavor gives the sauce more complexity; white mushrooms will work, but are milder.
• Dry white wine – Adds crisp acidity and deglazing power; double the broth to skip the wine.
• Chicken broth – Builds savory body in the sauce. Can also use chicken stock for a richer flavor.
• Freshly squeezed lemon juice – Bright, tangy star of the dish.
• Low-sodium soy sauce – Boosts savory flavor; swap tamari for gluten-free or anchovy paste/Worcestershire for a different umami note.
• Capers – Briny tang that s classic in piccata.
• Cooked buttered pasta noodles or mashed potatoes – For soaking up every drop of sauce.
• Chopped fresh parsley (I like flat leaf/Italian) – Fresh, colorful finish.

Variation, for a bit of heat: Add a pinch of red chili flakes.

How to Make Chicken Piccata with Mushrooms

Here’s an overview of how to create this easy chicken piccata recipe:

1. Mix flour coating.
In a small shallow dish, whisk together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

2. Prep chicken.
If one end of the breasts are thick, place in a freezer-safe baggie and pound to an even thickness, using a meat mallet or rolling pin. Pat chicken dry with paper towel and season on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Dredge the breasts in the flour mixture (dip each breast in the flour to coat on both sides). Shake off any excess flour. Set aside.

3. Sear chicken.
In a large skillet over medium high, heat 1 tablespoon of butter and 1 tablespoon of oil. When butter is melted and foaming subsides, place floured breasts in pan in one layer and sauté until golden brown, around 2-3 minutes per side. Transfer to a plate; do not clean the skillet.

4. Sauté aromatics and mushrooms.
In the same skillet over medium heat, heat 2 tablespoons of butter and 1 tablespoon oil. When butter is melted, add shallot and sauté until soft, around 2 minutes.

Add garlic and cook for 30 seconds more, then add mushrooms and cook without stirring too much, until golden brown, 5-7 minutes. Season with 1/8 teaspoon salt after they ve started turning brown (around 3-4 minutes).

5. Deglaze the pan, finish the sauce.
Stir in white wine, bring to a boil, then immediately reduce to a simmer for 1-2 minutes, stirring and scraping any browned bits off the bottom of the pan. Then, stir in chicken broth and simmer for an additional 2-3 minutes. Now stir in 2 tablespoons lemon juice, soy sauce, and capers.

6. Finish chicken.
Nestle the chicken breasts in the sauce and add any chicken juices that have accumulated on the plate. Simmer gently for approximately 5-7 minutes or until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer inserted into the middle of the thickest portion of the breast.

7. Final touches.
Transfer cooked chicken to a plate and tent with foil to keep warm. Remove sauce from heat and stir in 1 tablespoon butter. Taste and adjust seasonings as needed (additional lemon juice, more salt or pepper, more soy sauce).

8. Serve.
Place chicken atop cooked buttered pasta noodles or mashed potatoes, either on individual serving plates or a serving platter. Spoon sauce on top of chicken. Garnish with parsley.

What to Serve With Lemon Chicken Piccata

Make Ahead and Storage for Lemon Chicken Piccata with Mushrooms

You can prepare the chicken and sauce up to one day in advance. I recommend storing them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce in a skillet over low heat until warmed through, then add the chicken and simmer just until heated. Add a splash or two of chicken broth if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as outlined above. I don’t recommend freezing, as the sauce can separate and/or become watery.

FAQs on Lemon Chicken Piccata

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Easy Lemon Chicken Piccata with Mushrooms

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Print Recipe

This Easy Lemon Chicken Piccata with Mushrooms isn’t your average chicken piccata. My recipe keeps the classic lemon-caper magic in the sauce, but adds golden sautéed mushrooms for earthy richness and a splash of soy sauce for subtle umami. The result is a silky, bright sauce with surprising depth, that’s quick enough for a weeknight yet elegant enough for company.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

• 1/4 cup all-purpose flour
• 7/8 teaspoon sea or kosher salt, divided use
• 3/8 teaspoon fresh ground black pepper, divided use
• 4 (4 to 5 ounce) boneless, skinless chicken breast halves
• 4 tablespoons butter, divided use
• 2 tablespoons olive oil, divided use
• 1 medium shallot, finely chopped (2 to 3 tablespoons)
• 2 large cloves garlic, minced
• 8 ounces fresh cremini (baby bella) mushrooms, sliced
• 1/4 cup dry white wine
• 1/2 cup chicken broth or stock
• 2 to 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon low-sodium soy sauce
• 3 tablespoons drained capers
• Cooked butter pasta noodles or mashed potatoes, for serving
• Chopped fresh flat leaf (Italian) parsley, for garnish

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Instructions

1. In a small shallow bowl, whisk together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
2. If needed, pound the chicken breasts to an even thickness. Pat chicken dry with paper towel and season on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge the breasts in the flour mixture (dip each breast in the flour to coat on both sides). Shake off any excess flour. Set aside.
3. In a large skillet over medium-high heat, heat 1 tablespoon butter and 1 tablespoon oil. When butter is melted and foaming subsides, place floured breasts in pan in one layer and sauté until golden brown, around 2-3 minutes per side. Transfer to a plate; do not clean the skillet.
4. In the same skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon oil. When butter is melted and foaming subsides, add shallot and sauté until soft, around 2 minutes.
5. Add garlic and cook for 30 seconds more, then add mushrooms and cook without stirring too much, until golden brown, 5-7 minutes. Season with 1/8 teaspoon salt after they’ve started turning brown (around 3-4 minutes).
6. Stir in white wine, bring to a boil then immediately reduce to a simmer for 1-2 minutes, stirring and scraping any browned bits off the bottom of the pan. Stir in chicken broth and simmer for an additional 2-3 minutes.
7. Stir in 2 tablespoons lemon juice, soy sauce, and capers. Nestle the chicken breasts in the sauce and add any chicken juices that have accumulated on the plate. Simmer gently for approximately 5-7 minutes or until the chicken reaches 165 degrees F on an instant-read thermometer inserted into the middle of the thickest portion of the breast.
8. Transfer chicken to a plate and tent with foil to keep warm. Remove sauce from heat and stir in 1 tablespoon butter. Taste and adjust seasonings as needed (additional lemon juice, more salt or pepper, more soy sauce).
9. To serve, place chicken atop cooked buttered pasta noodles or mashed potatoes, either on individual serving plates or a serving platter. Spoon sauce on top of chicken. Garnish with parsley.

Notes

Make ahead: You can prepare the chicken and sauce up to one day in advance. I recommend storing them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce in a skillet over low heat until warmed through, then add the chicken and simmer just until heated. Add a splash or two of chicken broth if needed. Leftovers will keep in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing, as the sauce can separate and/or become watery.

Substitutions:
– Chicken breasts. Can use tenders or boneless, skinless thighs.
– Cremini mushrooms. Can use white, but the flavor will be milder.
– White wine. Double the chicken broth.
– Soy sauce. Use tamari, anchovy paste, or Worcestershire sauce.

• Author: Lee Clayton Roper
• Category: main dish
• Method: cooktop
• Cuisine: Italian

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 365
• Sugar: 2 g
• Sodium: 615.3 mg
• Fat: 21.8 g
• Saturated Fat: 8.9 g
• Carbohydrates: 11.9 g
• Fiber: 1.2 g
• Protein: 28.7 g
• Cholesterol: 113.9 mg

The post Easy Lemon Chicken Piccata with Mushrooms appeared first on A Well Seasoned Kitchen.

Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why You’ll Love This Recipe for Easy beef and Broccoli Stir-Fry with Rice Noodles

When first creating this beef and broccoli recipe, I had flank steak and fresh broccoli on hand and was craving something quick with bold Asian-inspired flavors, so a stir-fry made perfect sense. I started with classic ingredients like sesame oil, ginger, garlic, soy sauce, and added beef broth for depth. Instead of sweet hoisin, I chose oyster sauce for a more savory, layered flavor, and steamed the broccoli over broth to build even more richness. A sprinkle of green onions and toasted sesame seeds finished it off with freshness and crunch.

Here’s why I love this beef and broccoli stir-fry recipe, and I think you will, too:

• Quick and flavorful – It’s a full-flavored dinner in just 25 minutes – quick enough for weeknights, satisfying enough to impress your guests.
• A one-pan wonder – Everything comes together in one pan, which means less mess and cleanup.
• Easily customizable – It’s based on pantry staples like soy sauce, garlic, and red pepper flakes, with plenty of room to vary to your liking.
• Complete meal – With protein from the steak, broccoli for a veggie boost and fiber, and rice noodles for bulk, it’s a well-rounded dinner option.
• Rich, moist sauce – The savory sauce clings to every bite of tender steak and crisp broccoli for a rich, bold, and seriously crave-worthy experience!
• Satisfying texture – It’s topped with toasted sesame seeds and green onion for a pop of fresh color and added texture.

Easy Beef and Broccoli Stir-Fry with Rice Noodles Ingredients

Here’s all you need to make this recipe, all of which should be available at your local grocery store:

RICE NOODLES

• Rice noodles – Feel free to substitute linguini or soba noodles for these rice noodles. Instead of noodles, consider serving this broccoli stir fry recipe with white rice (Basmati rice, Jasmine rice), fried rice, brown rice, or even cauliflower rice. 

stir fry sauce

• Beef broth – Use store-bought or homemade beef broth for this dish. I love beef broth for moisture and depth of flavor, but you can use chicken broth instead if you prefer a lighter sauce.
• Oyster sauce – I like the Lee Kum Kee brand, but you can use any brand that you prefer or have on hand. Hoisin sauce could be used instead if you want a sweeter-tasting sauce for your stir-fry.
• Sesame oil – I’ve used dark (toasted) sesame oil.
• Soy sauce – Low-sodium soy sauce is a great option since many of the other ingredients already contain a good amount of sodium.

stir-fry ingredients

• Canola oil – You can also use another neutral-flavored and high smoke point cooking oil. Vegetable oil, peanut oil, or grapeseed oil could be used instead. I don’t recommend using olive oil in stir fry recipes.
• Steak – Flank steak is a good cut of beef for stir-fry dishes. Make sure to slice it against the grain into uniform thin strips (1/4 to 1/2-inches thick and 2 inches long). Skirt steak can also be used.
• Broccoli – Fresh broccoli florets are best for this stir-fry. If you need to use frozen broccoli, make sure to thaw it properly and pat it dry with paper towel before cooking to reduce any excess liquid.
• Ground pepper – A classic seasoning that lifts and rounds out the stir-fry.
• Fresh ginger – Brings a sharp, aromatic heat that pairs perfectly with garlic and soy sauce.
• Garlic – Freshly chopped garlic adds a depth of savory flavor to this dish.
• Red pepper flakes – I’ve used red pepper flakes instead of chili paste to add a touch of heat without overpowering the dish.
• Cornstarch slurry – Combine cornstarch with water to create a cornstarch “slurry” to thicken the stir-fry sauce.
• Optional add-ins – Bulk up this beef and broccoli stir-fry with additional vegetables, such as sliced mushrooms, red pepper, and/or onion.

garnish

• Green onion – The perfect garnish to add color, brightness, and balance to the rich, savory stir-fry.
• Toasted sesame seeds – Add a nutty crunch and subtle roasted flavor to finish the dish.
• Optional extra – Chopped peanuts add extra texture and a salty-sweet finish that enhances every bite.

How to Make Easy Beef and Broccoli Stir-Fry with Rice Noodles

(Scroll down for the full recipe in the card below.)

Step 1: Cook the noodles.

Cook noodles according to the package directions. Drain and rinse the cooked noodles under running water. Drain again, and set aside.

Step 2: Make the sauce.

While the noodles are cooking, prepare the sauce. Combine 1/2 cup broth, oyster sauce, sesame oil, and soy sauce in a small mixing bowl. Set aside.

Step 3: Cook the steak.

Heat oil in a large pan over medium-high heat, then sear the steak strips in a single layer for 2 minutes without stirring. Flip and rotate the pieces, cook for 2 more minutes until browned, then remove the steak and set it aside – leave the pan as is.

Step 4: Cook the broccoli.

Add the remaining beef broth to the pan and bring to a simmer. Add broccoli, cover, and cook for 3-4 minutes until just tender, then stir in ginger, garlic, and red pepper and cook for 1 more minute.

Step 5: Combine, garnish, and serve.

Add the sauce to the pan and bring to a simmer, then return the steak to the pan. Mix cornstarch and water in a small dish, stir it into the pan, and simmer until the sauce thickens.

Add the cooked noodles to the pan, toss to coat with the sauce and combine everything evenly. Serve right away with sesame seeds and green onion on top.

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How to Serve

Here are two options for how to serve this beef and broccoli stir fry dish:

1. To serve on individual plates: Divide the stir fry with rice noodles evenly between 4 plates. Top with additional sauce from the pan and garnish with chopped green onions and toasted sesame seeds.
2. To serve on one large platter: Add the noodles to the sauce and spread the mixture in an even layer on a large serving platter. Top with chopped green onion and toasted sesame seeds. Serve directly from the platter or allow your family and/or guests to serve themselves.

Storage and Reheating

If you have leftover beef and broccoli stir fry, place it in an airtight container and refrigerate. It will keep for up to 4 days. Reheat in the microwave until heated through.

I don’t recommend freezing leftovers as the rice noodles will become overly mushy from the freezing and thawing process.

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Easy Beef and Broccoli Stir-Fry with Rice Noodles

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Print Recipe

This quick and easy beef and broccoli stir-fry with rice noodles is ready in 25 minutes and packed with bold, savory flavor. Finished with sesame seeds and green onion, it’s a satisfying dish that rivals your favorite takeout.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4

Ingredients

• 6 to 8 ounces stir fry rice noodles (see notes)

Sauce

• 1 cup beef broth, divided use
• 1/4 cup oyster sauce (I like Lee Kum Kee brand)
• 2 teaspoons dark (toasted) sesame oil
• 2 teaspoons low-sodium soy sauce

Stir-Fry

• 2 teaspoons organic canola oil
• 12 ounces flank steak, sliced across the grain into thin (1/4 to 1/2-inch) strips around 2 inches long
• Fresh ground pepper, to taste
• 4 to 5 cups fresh broccoli florets (around 2 heads), cut into 1-inch pieces
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chopped garlic
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water

Garnish

• Chopped green onion
• Toasted sesame seeds

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Instructions

1. Cook noodles according to package directions. Drain, rinse under running water, drain again, and set aside.
2. While the noodles are cooking, prepare the sauce: in a small mixing bowl, stir together 1/2 cup broth, oyster sauce, sesame oil, and soy sauce. Set aside.
3. Heat the canola oil over medium-high heat in a large stir-fry or sauté pan. Add the steak strips in one layer, spreading them out as much as possible. Season the meat lightly with ground black pepper, and sear, undisturbed, until nicely browned on one side (around 2 minutes).
4. Using tongs, flip the pieces over, and rotate the more cooked pieces to the outside of the pan, and the less cooked pieces to the middle. Continue cooking, undisturbed, for an additional 2 minutes or until browned on the second side. Remove steak from the pan and set aside. Don’t clean out the pan.
5. Add remaining 1/2 cup of the beef broth to the pan and bring to a simmer. Add broccoli, cover, and cook until broccoli is barely crisp-tender, around 3 to 4 minutes (it will keep cooking in later steps).
6. Add ginger, garlic, and red pepper to broccoli and continue cooking, stirring, for 1 minute. Stir in sauce mixture and bring to a simmer. Stir in cooked steak.
7. In a small dish (I use a ramekin), stir together cornstarch and water until dissolved. Stir into beef and broccoli mixture in the pan and cook, simmering, until the sauce thickens (takes just a few minutes).
8. Add cooked noodles to the pan and toss to coat noodles with sauce, and evenly mix all of the ingredients. Serve immediately, garnished with toasted sesame seeds and chopped green onion.

Notes

Preferred amount of noodles: I prefer fewer noodles and more sauce in this recipe, so I use 6 ounces of uncooked noodles. It still tastes delicious with a few more noodles (+2 ounces uncooked) – and will give you 1 more portion (5 servings in total).

• Author: Lee Clayton Roper
• Category: Main dish, quick and easy
• Method: Stovetop
• Cuisine: Chinese-American

Nutrition

• Serving Size: 1 plateful
• Calories: 257
• Sugar: 2.2 g
• Sodium: 768.2 mg
• Fat: 13 g
• Saturated Fat: 2.8 g
• Carbohydrates: 12.9 g
• Fiber: 3.8 g
• Protein: 23.6 g
• Cholesterol: 51 mg

The post Easy Beef and Broccoli Stir-Fry with Rice Noodles appeared first on A Well Seasoned Kitchen.

Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

A Family Favorite, With a Twist

My mom loved rhubarb and always grew it in her garden. Every spring, she’d pull out her favorite rhubarb recipes – like her Old Fashioned Rhubarb Custard Pie, Rhubarb Bread (you’ll find that one in A Well-Seasoned Kitchen®), and this delicious Strawberry Rhubarb Crisp. She was particular about texture and didn’t care for a crisp topping that was too coarse or chunky. So, she used quick-cooking oats and whirled the topping ingredients together in a food processor. It not only made the prep easier, it also created a finer, more cohesive topping with a softer bite.

Why You’ll Love This Easy Strawberry Rhubarb Crisp

• Classic comfort with a twist. Sweet strawberries and tart rhubarb are a timeless combo, and the touch of fresh basil brings out the fruit’s flavor in a subtle, unexpected way.
• Softer, more refined topping. Blending the oat topping in a food processor creates a finer texture that’s more cohesive and less chewy.
• Perfect texture. The fruit bakes into a jamlike filling with tender chunks and a thick sauce, while the topping turns golden and crumbly.
• Quick and easy to make. With a food processor doing most of the work, the topping comes together in minutes.
• Make-ahead friendly. Prep and bake it up to 24 hours ahead, then just rewarm before serving (or serve at room temperature). It’s flexible and low-stress.
• Always a crowd favorite. Familiar and comforting, with just enough of a twist to make it memorable.

Ingredients in This Strawberry Rhubarb Crisp Recipe

Ingredient Substitutions and Variations

• Dried basil – I prefer using fresh basil, but you can use dried. It’s more concentrated in flavor, so use just 2 teaspoons.
• Old-fashioned oats – They’ll work, but the topping will be more textured and rustic. Mom preferred quick oats for a softer finish.
• Add toasted nuts to the topping – Stir in 1/4 to 1/3 cup chopped toasted pecans, walnuts, or almonds for extra crunch and flavor.
• Add citrus zest to the filling – Stir in 1 to 2 teaspoons of lemon zest or orange zest. It adds a fresh, brightness that enhances the fruit flavor.

How to Make Strawberry Rhubarb Crisp

(Scroll down for the full recipe with more detailed instructions in the card below.)

1. Preheat your oven to 375 degrees F.
2. Mix the filling.
   In a large bowl, stir together the rhubarb, strawberries, basil, granulated sugar, cornstarch, and cinnamon.
3. Transfer to baking dish.
   Spoon the strawberry rhubarb mixture evenly into an ungreased 9-inch deep dish pie plate or an 8 by 8-inch baking dish. Set aside.
4. Mix dry ingredients for topping.
   In the bowl of a food processor fitted with the metal blade, combine the flour, oats, brown sugar, and salt. Pulse just until blended.
5. Add butter; combine.
   Add the cold butter cubes to the food processor.
   Pulse until the mixture looks like coarse, sandy crumbles, with no large chunks of butter remaining.
6. Top the fruit.
   Sprinkle the topping mixture evenly over the fruit.
7. Bake.
   Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling.

How to Serve This Recipe for Strawberry Rhubarb Crisp

Serve this fruit crisp either warm or at room temperature. I like to top each serving with a scoop of vanilla ice cream or a generous dollop of freshly whipped cream. The cool, creamy topping melts slightly over the warm fruit and crumbly topping – pure comfort food yum!

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Make Ahead

How to Store Strawberry Rhubarb Crisp

Once cooled, cover the crisp and store in the refrigerator. It will keep well for up to 3 days. Reheat individual portions in the microwave or warm larger portions in a preheated 300 degree F oven until heated through. 

Easy Strawberry Rhubarb Crisp FAQs

Other Easy Fruit Desserts

• Pear Blackberry Crisp Recipe
• Strawberry Cream Pie Recipe
• Individual Plum Tarts with Puff Pastry
• Lemon Tart with Blueberries and Mascarpone
• Best Pavlova with Berries: A Step-by-Step Guide to Creating the Perfect Dessert
• Moist Layered Banana Cake with Raspberries and Lemon Frosting
• Butterscotch Pudding Filled Peaches
• Easy Berry Cobbler Recipe
• Individual Peach Upside-Down Spice Cakes
• Cream Cheese Berry Dessert Parfait

Mom’s Best Strawberry Rhubarb Crisp Recipe

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Print Recipe

If you’re looking for an easy spring or summer dessert, this Strawberry Rhubarb Crisp Recipe is it. My mom’s version pairs a sweet-tart, jamlike fruit filling with a buttery oat topping – and adds a hint of fresh basil for a subtle twist. She also blended the topping in a food processor, giving it a more refined texture that’s less chewy. It’s easy to prep, make-ahead friendly, and always a hit!

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings

Ingredients

• 14 to 16 ounces fresh rhubarb, peeled and chopped into 1/4-inch pieces (about 2 cups after chopping)
• 1 (16-ounce) container fresh strawberries, stemmed and chopped into 1/2-inch pieces (about 2 cups after chopping)
• 2 tablespoons chopped fresh basil
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 cup all-purpose flour, preferably unbleached
• 1/2 cup quick-cooking oats – can also use regular oats
• 1/4 cup light brown sugar, packed
• 1/4 teaspoon kosher salt
• 6 tablespoons cold salted butter, cut into small squares
• Vanilla ice cream or whipped cream, for serving

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Instructions

1.  Preheat oven to 375 degrees F.
2. In a large mixing bowl, stir together the rhubarb, strawberries, basil, granulated sugar, cornstarch, and cinnamon. Spoon evenly into an ungreased 9-inch deep dish pie plate (or an 8 by 8-inch baking dish). Set aside.
3. Place the flour, oats, brown sugar, and salt in the bowl of a food processor fitted with the metal blade. Blend just until mixed.
4. Add the butter cubes and pulse until the mixture looks like crumbles. Sprinkle evenly over the top of the fruit.
5. Bake for 40 to 45 minutes, or until bubbly and golden brown on top. Remove from oven and let sit at room temperature for 5 to 10 minutes before serving.
6. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

Make Ahead
Day of: You can bake the crisp up to 2 hours ahead, cool, cover, and leave it at room temperature until ready to serve. It’s delicious served at room temperature, or you can rewarm it in a preheated 300 degree F oven for 10 to 15 minutes.
Day before: Up to 24 hours ahead, you can bake the crisp, let it cool completely, then cover and refrigerate. The next day, you can either reheat it in a preheated 300 degree F oven for 15 to 20 minutes, or let it come to room temperature and serve as is.
Up to 2 months ahead (freezer option): Bake the crisp, let it cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, then reheat in a preheated 300 degree F oven for 15 to 20 minutes. The topping may soften slightly, but the flavor holds up beautifully.
Don’t assemble the crisp ahead of time without baking. As it sits, the sugar draws moisture from the fruit (a process called maceration), which can make the filling runny and the topping soggy.

• Author: Lee Clayton Roper
• Category: Fruit desserts, make ahead
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 scoop (not including ice cream or whipped cream)
• Calories: 312
• Sugar: 36.6 g
• Sodium: 149.4 mg
• Fat: 12.3 g
• Saturated Fat: 7.4 g
• Carbohydrates: 50.4 g
• Fiber: 3.3 g
• Protein: 2.6 g
• Cholesterol: 30.5 mg

The post Mom’s Best Strawberry Rhubarb Crisp Recipe appeared first on A Well Seasoned Kitchen.

Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why You’ll Love This Recipe for Baked BBQ Chicken Breasts

Baked BBQ Chicken Ingredients (including Substitutions)

How to Make Baked BBQ Chicken Breasts

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Variation – Grilled BBQ Chicken Breasts

Serving Suggestions

How to Store Boneless BBQ Chicken Breasts

Let the chicken cool completely, then place in an airtight container and refrigerate for up to 4 days. Reheat gently in the microwave, brushing with a bit of extra BBQ sauce to keep it moist. You can also freeze it for up to 2 months – just thaw overnight in the refrigerator before reheating. 

BBQ Chicken Breasts Baked in the Oven

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When it comes to baked BBQ chicken, simplicity is key – but flavor matters most. This version has both. With just 4 ingredients and taking under 30 minutes from start to finish, this BBQ Chicken Breast Recipe is a quick, foolproof way to get tender, juicy chicken on the table. What sets it apart? Our Oklahoma BBQ sauce – sweet and tangy with just the right kick of spice, and always a hit.

• Prep Time: 5 minutes
• Resting Time: 5 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 servings
• Diet: Low Fat

Ingredients

• 4 boneless, skinless chicken breasts (around 5 ounces each)
• Kosher or sea salt
• 2 tablespoons vegetable or canola oil
• 1 cup Oklahoma Barbecue Sauce
• Optional garnish: Chopped Italian (flat leaf) parsley and chopped green onion

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Instructions

1. Preheat oven to 375 degrees.
2. Pat the chicken breasts dry with paper towels and season lightly with salt. If needed, pound breasts to an even thickness.
3. Heat 2 tablespoons oil in a large cast-iron or ovenproof skillet over medium-high heat. Once the oil is hot and shimmering, place chicken in skillet, smooth side down. Cook for 2 minutes or until lightly browned.
4. Flip breasts over and place back in pan with the seared side up.  Brush liberally with BBQ sauce. Place in preheated oven and bake for around 15 minutes or until the chicken reaches 165 degrees on an instant-read thermometer.
5. Remove chicken from the oven and let rest for around 5 minutes. Garnish with chopped parsley and green onion and serve, passing additional sauce on the side.

Notes

Variation – Grilling Chicken:

1.Prep grill. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on medium-high. Once the grill is heated, bank the coals to one side of the grill, or if gas, turn off one burner. Oil the grill. 
2. Sear chicken. Place chicken on the hot part of the grill, skinned (smooth) side down, and cook, uncovered, until lightly browned, around 2 minutes. 
3. Flip, add sauce, and grill. Turn the chicken over and move to the cooler part of the grill. Brush with barbeque sauce, cover, and cook until chicken reaches 165 degrees on an instant-read thermometer, around 10 to 15 minutes. 
4. Rest, garnish, and serve. Remove chicken from the oven and let rest for around 5 minutes. Garnish with chopped parsley and green onion and serve, passing additional sauce on the side.

• Author: Lee Clayton Roper
• Category: Main dish, quick and easy
• Method: Bake
• Cuisine: American

The post Easy Recipe For BBQ Chicken Breasts Baked in the Oven appeared first on A Well Seasoned Kitchen.

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Pulled Pork Sandwiches in the Slow Cooker

This easy recipe comes from my cousin Barb Keller, who’s a fabulous cook – I always leave her house with a new favorite! Like so many of her recipes, this pulled pork is super easy, using just a few ingredients, yet it delivers big flavor. Just set it and forget it, then return to a kitchen filled with mouthwatering aromas and pork so tender it pulls apart with a fork. After shredding, the pork is stirred back into the slow cooker with a generous amount of BBQ sauce for a second round of slow cooking, so every bite is infused with smoky, tangy, saucy goodness.

What Makes This Recipe Great

• Low and slow magic. Cooking the pork on low heat in the slow cooker for several hours gently breaks down the connective tissues, resulting in juicy, fall-apart tender meat.
• Super easy prep. Just four ingredients and a few minutes of active time – that’s it!
• BBQ sauce cooked right in. The pulled pork simmers in the sauce, soaking up all that savory-sweet, smoky flavor. 
• Make-ahead friendly. Cook it a day or two in advance, then reheat when you’re ready to serve.
• Versatile serving options. Serve on hamburger buns, slider rolls, ciabatta rolls, or even over baked potatoes or nachos. Add coleslaw, pickles, or sliced cheese on the side as optional toppings.
• Perfect for a crowd. Whether it’s game day or another casual gathering, this dish feeds 8 or more and is always a hit.

Ingredients in This Pulled Pork Sandwich Recipe

Here’s all you need to create these delicious sandwiches (quantities are provided in the recipe card below):

• Pork. Barb’s recipe calls for pork loin roast – a leaner cut than boneless pork shoulder or pork butt – but it still turns out juicy and tender thanks to her two-step slow cooking method. It’s a bit lighter, but just as flavorful.
• BBQ Sauce. A good BBQ sauce brings that sweet, spicy, smoky vibe that makes pulled pork irresistible. Store-bought sauces work just fine, but if you want to take it up a notch, use our Oklahoma BBQ Sauce, or your favorite homemade BBQ sauce.
• Onions. Sliced yellow onions subtly enhance the pork’s flavor. I wouldn’t use sweet onions.
• Sandwich Buns. Soft, sturdy buns or rolls hold up well to the juicy pork without falling apart. Brioche or potato buns add a subtle touch of sweetness, but regular hamburger buns or sliders work perfectly fine.

Ingredient Additions

Our BBQ sauce packs so much flavor, no extra seasoning is needed. If using another sauce, you may want to rub the pork with one or more of these spices before cooking:

• Smoked paprika, cumin, salt, garlic powder, and pepper for that classic pulled pork taste.
• Chili powder or cayenne pepper if you want to dial up the heat.

How Do You Make Pulled Pork Sandwiches

In three easy steps, and with just a few minutes of prep, you can create the most delicious Pulled Pork with BBQ Sauce! Here’s an overview of what to do (more detailed instructions are included in the recipe card):

1. Cook onions and pork roast in water in the slow cooker for 8 – 10 hours on low or 4 – 5 hours on high.
2. Remove pork and onions; drain the slow cooker, reserving some of the cooking liquid. Let the pork rest, then shred with two forks.
3. Place shredded pork, onions, and reserved cooking liquid back in the slow cooker with BBQ sauce and additional chopped onion (if using). Cover and cook on low for 4 – 6 hours. 

Tips for Success

1. Let the pork rest before shredding. Once it’s cooked, let the pork rest for around 10 minutes to let the juices redistribute. 
2. Shred the pork while still warm. The meat will be more tender and easier to pull apart, and the juices will be better distributed.
3. Don’t skimp on the sauce. After shredding, mix the pork with plenty of BBQ sauce to keep it moist for the second round of cooking, but leave some sauce to serve on the side so your guests can add more if they want. 
4. Butter and toast the buns. Brushing sandwich buns with melted butter and giving them a little toast adds texture and helps prevent them from soaking up too much sauce. 
5. Use two forks for shredding. Trust me, using two forks to pull the pork apart is way easier than trying to chop it with a knife. It also gives that classic shredded look.

Pulled Pork Sandwich Toppings

These toppings add crunch, creaminess, brightness, or heat. Serve them on the side and let your guests build their perfect bite:

• Classic Coleslaw – cool and crunchy; a tangy slaw is a traditional go-to.
• Pickles – dill slices, bread-and-butter chips, or spicy pickles all work.
• Red onion – Thinly sliced for sharpness and crunch.
• Pickled Red Onions – A quick homemade option adds color and bright acidity (find directions on how to make in our Steak Salad recipe)
• Jalapeño slices – Fresh or pickled, for a little heat.
• Cheddar cheese – A slice of sharp cheddar melts slightly over warm pork.
• Creamy horseradish sauce – Adds a peppery kick and cuts through the richness.
• Avocado slices – Creamy and mellow, especially nice with spicier BBQ sauces.
• Crispy fried onions – For a salty crunch.

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What Sides Go With Pulled Pork Sandwiches

In addition to the classic sides of pickles and potato chips, here are a few suggested dishes to serve with these sandwiches:

• Lemon Mayonnaise Coleslaw
• Potato Salad
• Green Bean Salad with Feta and Pecans
• Corn and Prosciutto Salad
• Cucumber and Tomato Salad
• Pasta Salad
• Grilled Corn Salad

Easy Make-Ahead Desserts to Serve with Pulled Pork Sandwiches

• Lemon Cheesecake Squares
• Mini Chewy Oatmeal Raisin Cookies
• Lemon Bars 
• Chocolate Pecan Pie Bars
• Chewy Chocolate Brownies 
• Frozen Strawberry Pie
• Peach Ice Cream

Freezing and Storing Pulled Pork

Storing: Cool the pulled pork completely before transferring it to an airtight container and refrigerating for up to 4 days. 

Freezing: Place the pulled pork in an airtight container or freezer bag and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge.

How To Reheat

• In the oven. Preheat oven to 325 degrees F. Place the pulled pork in an oven-safe dish, add a splash of water or BBQ sauce, and cover with foil (to keep it from drying out). Heat for 20 minutes or until warmed through, stirring halfway.
• On the stovetop. Place the pulled pork in a large skillet or saucepan. Stir in a splash of water or BBQ sauce, cover, and heat over medium-low heat until warmed through, stirring occasionally.
• In the microwave. Place pulled pork in a microwave-safe dish and cover with a damp paper towel to trap moisture. Heat on medium (50%) power for 1-2 minutes, stirring halfway to ensure it heats evenly without drying out.
• In the slow cooker. Place the pork back into the slow cooker, stir in a splash of water or BBQ sauce, cover, and reheat on low for 1-2 hours, stirring occasionally.

Pulled Pork Sandwiches in Slow Cooker FAQs

Slow Cooker Pulled Pork Sandwiches with BBQ Sauce

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Tender, juicy, and full of flavor, these Slow Cooker Pulled Pork Sandwiches are a crowd favorite – and couldn’t be easier to make. With just 4 ingredients, shredded slow-cooked pork is simmered in BBQ sauce for a second round of cooking that makes it irresistibly saucy and melt-in-your-mouth tender. Perfect for game day, casual gatherings, or make-ahead meals, and easy to customize with your favorite toppings and sides.

• Prep Time: 10 minutes
• Cook Time: 720 minutes
• Total Time: 12 hours 10 minutes
• Yield: 8 to 10 servings

Ingredients

• 2 medium yellow onions, thinly sliced
• 4 pounds pork loin roast
• 1 1/2 cups water
• 1 cup chopped yellow onion (no need to add with our Oklahoma BBQ sauce as it has chopped onions in it)
• 32 ounces (4 cups) of Oklahoma BBQ Sauce or other barbecue sauce
• Hamburger buns, Ciabatta rolls, or other soft, sturdy sandwich buns for serving

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Instructions

1. Place 1/2 of the sliced onions on the bottom of the slow cooker. Add pork, 1 1/2 cups water, then scatter remaining onions on top. Cover and cook on the low setting for 8 to 10 hours, or on high for 4 to 5 hours.
2. Remove pork and onions; drain the slow cooker, reserving about 1/2 cup liquid. Let the pork sit at room temperature for around 10 minutes.
3. Shred the pork with two forks; place back in the slow cooker with cooked onions. Stir in 2 cups BBQ sauce, chopped onion (if using), and reserved cooking liquid. Cover and cook on low for 4 to 6 hours.
4. Taste and stir in more sauce, if desired.
5. Serve on toasted hamburger buns or Ciabatta rolls, passing the remaining sauce on the side.

Notes

Optional Step for Extra Flavor: If you have a few extra minutes, searing the pork before slow cooking adds even more flavor. Here’s how:
1. Pat the pork dry with paper towels and season lightly with salt and pepper.
2. Heat 2 tablespoons of oil (vegetable or canola) in a large cast-iron or heavy-bottomed skillet over medium-high heat.
3. Once the oil is hot and shimmering, sear the pork on all sides until nicely browned, around 2 to 3 minutes per side. Transfer to the slow cooker and continue with the recipe.
This step isn’t required, but the caramelization from searing adds depth and richness to the final dish, and is especially helpful when using lean cuts like pork loin roast.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Make ahead, Sandwiches, Dinner
• Method: Slow cooker, crock pot
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich (info excludes the bun)
• Calories: 562
• Sugar: 39.7 g
• Sodium: 905.1 mg
• Fat: 11.2 g
• Saturated Fat: 3.7 g
• Carbohydrates: 48.7 g
• Fiber: 1.7 g
• Protein: 62.5 g
• Cholesterol: 169.2 mg

The post Slow Cooker Pulled Pork Sandwiches with BBQ Sauce appeared first on A Well Seasoned Kitchen.

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Why You’ll Love This Mushroom and Spinach Pasta

Ingredients You’ll Need

Here’s a quick look at the key ingredients you’ll need to make this flavorful mushroom and spinach pasta. (Exact measurements are in the recipe card below!)

Variations and Substitutions

How to Make Cheesy Chicken Sausage, Mushroom and Spinach Pasta

1. Parboil pasta.
   Bring a large sauté pan or stock pot of salted water to a boil. Cook the pasta until almost al dente (follow package directions, reducing the time by 1 to 2 minutes). Drain, reserving 1/4 cup of the pasta water, and set both aside.
2. Brown the sausage.
   In the same pan, heat 1 tablespoon oil over medium heat. Add the sausage and cook, breaking into pieces around 1/2 inch. Cook until no longer pink inside and lightly browned outside. Remove and set aside; don’t clean out the pan!
3. Sauté the mushrooms and onions.
   Heat the remaining 1 tablespoon oil over medium heat in the same pan. Add mushrooms and onions; cook, stirring often, until vegetables are soft. Season to taste with garlic powder, salt, and pepper.
4. Melt in the cheeses.
   Lower the heat to medium-low. Stir in the cream cheese and 1/2 cup of Parmesan cheese, cooking until the cheeses are melted and smooth.
5. Wilt the spinach.
   Stir in the spinach and reserved 1/4 cup pasta water; increase heat to medium and cook, stirring often, until spinach is wilted, around 2 to 3 minutes.
6. Add back the sausage.
   Stir in the browned sausage and cook for 4 minutes, stirring occasionally. Season to taste with salt and pepper.
7. Add the pasta.
   Stir in the cooked pasta and continue cooking, stirring occasionally, for 3 to 4 minutes or until pasta is al dente.
8. Serve.
   Serve immediately, topped with the remaining 1/2 cup Parmesan cheese.

What to Serve with Mushroom and Spinach Pasta

Storage and Reheating Tips

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat the pasta in a skillet over medium-low heat, adding a splash of water, broth, or milk to moisten the sauce as needed. Stir occasionally until heated through. Can also be reheated in the microwave.

More Quick and Easy Pasta Recipes

Quick Pappardelle with Mushrooms and Eggplant

Pesto Chicken and Pasta with Veggies

Quick and Easy Cajun Shrimp Linguine

Chicken Artichoke Pasta with Capers

Mushroom and Spinach Pasta with Chicken Sausage

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This cozy, satisfying Mushroom and Spinach Pasta with Chicken Sausage is the perfect one-pot dinner for busy nights. Savory Italian chicken sausage, earthy mushrooms, fresh spinach, and sweet red onion are tossed with tender pasta in a creamy Parmesan-cream cheese sauce. Hearty, flavorful, and easy to make in around 30 minutes, it’s comfort food at its best.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

• 6 ounces short pasta (fusilli, rotini, or penne)
• 2 tablespoons oil (olive, canola, or vegetable)
• 6 ounces raw sweet Italian chicken sausage, casings removed
• 8 ounces baby bella (cremini) mushrooms, sliced
• 1/2 medium red onion, thinly sliced
• Garlic powder, to taste
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1/2 (7.5 ounce) container chive and onion-flavored cream cheese
• 1 cup shredded Parmesan cheese, divided use
• 2.5 ounces baby spinach leaves (1/2 a 5-ounce container), large stems removed

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Instructions

1. In a large sauté pan or stock pot, cook the pasta until not quite al dente (follow the package directions, reducing time by around 1-2 minutes). Drain, reserve 1/4 cup pasta water, and set both aside.
2. In the same pan, heat 1 tablespoon oil over medium heat. Add the sausage and cook, breaking into pieces around 1/2 inch. Cook until no longer pink inside and lightly browned outside. Remove and set aside; don’t clean out the pan!
3. Heat the remaining 1 tablespoon oil over medium heat in the same pan. Add mushrooms and onions; cook, stirring often, until vegetables are soft. Season to taste with garlic powder, salt, and pepper.
4. Stir in cream cheese and 1/2 cup Parmesan cheese; cook over medium-low heat, stirring, until cheeses are melted.
5. Stir in spinach and reserved 1/4 cup pasta water; increase heat to medium and cook, stirring often, until spinach is wilted, around 2 to 3 minutes.
6. Stir in the browned sausage and cook for 4 minutes, stirring occasionally. Season to taste with salt and pepper.
7. Stir in cooked pasta and continue cooking, stirring occasionally, for 3 to 4 minutes or until pasta is al dente.
8. Serve immediately, topped with the remaining 1/2 cup Parmesan cheese.

Notes

Substitutions and Variations:
·  Add red pepper flakes or use spicy Italian chicken sausage for more heat.
·  Use finely grated Parmesan if preferred (start with less).
·  Baby kale or arugula can replace the spinach.
·  Try mozzarella, fontina, or goat cheese instead of Parmesan.
·  If using precooked sausage links, slice, halve, and brown before proceeding.

• Author: Lee Clayton Roper
• Category: American
• Method: stovetop
• Cuisine: Main course, dinner

Nutrition

• Serving Size: a bowlful
• Calories: 425
• Sugar: 3.4 g
• Sodium: 790.7 mg
• Fat: 20.5 g
• Saturated Fat: 8.2 g
• Carbohydrates: 38.7 g
• Fiber: 2.4 g
• Protein: 22.8 g
• Cholesterol: 37.9 mg

The post Cheesy Chicken Sausage, Mushroom and Spinach Pasta (One Pot) appeared first on A Well Seasoned Kitchen.

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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.

Why This Recipe Works

My cousin Beth’s daughter, Becca Kidwell, created this delicious vegetarian entrée for me. Becca is a fabulous culinary-trained chef who ran her own catering company for several years before starting an organic edible gardening business. Her expertise shines in this dish, where every ingredient has a purpose, and the balance of flavors and textures makes each bite irresistible. These stuffed bell peppers are more than just a healthy meal—they showcase fresh Mediterranean ingredients, thoughtfully combined to create something truly special.

You’ll Love Quinoa Stuffed Bell Peppers

Ingredients for Stuffed Peppers with Quinoa

This photo illustrates the ingredients you’ll need to create these delicious stuffed peppers (quantities are provided in the recipe card below):

[Note: Oops! I forgot to include three ingredients in this photo – canned chickpeas (or garbanzo beans), fresh basil, and lemon juice.]

Ingredient Variations and Substitutions

Here are a few variations and substitutions for some of these ingredients:

• Quinoa – can substitute brown rice.
• Vegetable broth or stock – I recommend Better than Bouillon mixed with water for the best flavor. You can substitute chicken broth for a nonvegetarian option.
• Fresh rosemary – can substitute dried. 
• Garlic powder – if you’re not a fan of garlic, substitute onion powder.
• Sweet orange or red bell peppers – I prefer these peppers vs green bell peppers because they have vibrant color, a sweeter flavor, and softer texture that complements the Mediterranean filling. Yellow bell peppers will also work. (See next section about bell pepper differences.)
• Sweet yellow onion – can substitute regular yellow onion, or chopped green onions for a milder flavor
• Garlic cloves – can sub garlic powder or chopped shallots.
• Multi-colored cherry tomatoes – okay to use only red, and/or grape tomatoes.
• Canned chickpeas or garbanzo beans – if you don’t care for chickpeas, substitute black beans, or pinto beans.
• Fresh Serrano chile pepper – can substitute Jalapeno pepper.
• Fresh mozzarella, Parmesan, and Monterey Jack cheeses – can substitute other melty cheese.

How to Make Stuffed Bell Peppers with Quinoa

1. Prep oven and baking dish.
   Preheat oven to 375 degrees. Line a 9 by 13-inch baking dish with parchment paper.
2. Cook quinoa; set aside.
   In a small saucepan, combine vegetable stock, quinoa, rosemary, garlic, and powder and bring to a boil. Cover, reduce heat to low, and simmer until all liquid evaporates and grain is soft. Uncover, remove from heat, and set aside to cool. 
3. Prep bell peppers.
   Place 6 bell pepper halves in a 13- by 9-inch baking dish. With a sharp knife, pierce the bottom of the peppers a couple of times, drizzle with extra virgin olive oil, and season liberally with salt and fresh black pepper. Set aside. 
4. Chop remaining bell pepper.
   Remove the stems from the remaining 2 bell pepper halves and slice into thin strips; quarter strips and transfer to a large bowl. 
5. Add remaining stuffing ingredients.
   Stir in the onion, chopped garlic, tomatoes, chile pepper, garbanzo beans, and mozzarella. Stir in 1/2 cup of the Parmesan cheese, lemon juice, basil, parsley, and 3 tablespoons of olive oil. Stir in the cooled cooked quinoa and mix well. Season with salt and black pepper to taste.
6. Stuff peppers.
   Spoon a heaping amount of quinoa mixture into each bell pepper half and transfer to prepared baking dish. Any leftover filling can be sprinkled in the pan or tucked into the corners of the dish. 
7. Add cheeses.
   Top each pepper with approximately 1 tablespoon of Parmesan and 1 tablespoon of Monterey Jack cheese. 
8. Bake.
   Bake peppers about 35 to 45 minutes, until bubbly, heated through, and the cheese on top is golden brown in places. Let stand 10 minutes before serving. 

How to Serve Quinoa Stuffed Bell Peppers

How to Store Stuffed Peppers with Quinoa

Quinoa Stuffed Peppers FAQs

More Vegetarian Main Dish Recipes

• Quick Pappardelle with Mushrooms and Eggplant
• Mixed Vegetable Curry with Fresh Vegetables
• Veggie Casserole with Broccoli, Mushroom, Spinach, and Cheese Pasta
• Garden Vegetable Quiche Recipe
• Vegetable Pot Pie with Puff Pastry
• Vegetarian Pot Pie Recipe
• Convent Pie (Cheese Soufflé with Pasta)
• Butternut Squash Gratin
• Baked Eggplant and Zucchini Stacks

Quinoa Bell Peppers

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Fresh, vibrant, and bursting with bold flavors, Mediterranean Stuffed Bell Peppers with Quinoa are a modern take on a classic. No ground beef or rice here—just a light yet satisfying filling of rosemary and garlic-infused quinoa, juicy tomatoes, spicy Serrano peppers, garbanzo beans, and fresh cheese. Every bite is a perfect balance of textures and herbaceous goodness, making this dish as stunning as it is delicious.

• Prep Time: 20 minutes
• Resting Time: 10 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings (1/2 pepper each)
• Diet: Vegetarian

Ingredients

• 1 cup vegetable stock – I recommend Better Than Bouillon mixed with water
• 1/2 cup quinoa
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon garlic powder
• 4 large orange or red bell peppers, seeded, deveined, and halved pole to pole
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 sweet yellow onion, diced small
• 3 cloves garlic, chopped
• 2/3 pint (6 to 8 ounces) multi-colored cherry tomatoes, quartered
• 2 tablespoons diced fresh Serrano chile pepper (seed and devein for less heat), or to taste
• 1 (15-ounce) can chickpeas or garbanzo beans, drained and rinsed
• 1 cup (4 ounces) cubed fresh mozzarella
• 1 cup (4 ounces) freshly grated Parmesan cheese, divided use
• 1 teaspoon fresh lemon juice
• 3 tablespoons chopped fresh basil
• 3 tablespoons finely chopped fresh Italian parsley
• 3/4 cup (3 ounces) shredded Monterey Jack cheese

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Instructions

1. Preheat oven to 375 degrees. Line a 9 by 13-inch baking dish with parchment paper.
2. In a small saucepan, combine vegetable stock, quinoa, rosemary, garlic, and powder and bring to a boil. Cover, reduce heat to low, and simmer per package instructions, or until all liquid evaporates and grain is soft (usually takes around 15 minutes). Uncover, remove from heat, and set aside to cool.
3. Place 6 bell pepper halves in a 13- by 9-inch baking dish. With a sharp knife, pierce the bottom of the peppers a couple of times, drizzle with extra virgin olive oil, and season liberally with salt and fresh black pepper. Set aside.
4. Remove the stems from the remaining 2 bell pepper halves and slice into thin strips; quarter strips and transfer to a large mixing bowl.
5. Stir in the onion, chopped garlic, tomatoes, chile pepper, garbanzo beans, and mozzarella.
6. Stir in 1/2 cup of the Parmesan cheese, lemon juice, basil, parsley, and 3 tablespoons of olive oil. Stir in the cooled quinoa and mix well. Season with salt and black pepper to taste (around 1 to 1 1/2 teaspoons of salt should do it).
7. Spoon a heaping amount of quinoa stuffing into each pepper half and transfer to prepared baking dish. Any leftover stuffing can be sprinkled in the pan or tucked into the corners of the dish. Top each pepper with approximately 1 tablespoon of Parmesan and 1 tablespoon of Monterey Jack cheese.
8. Bake peppers about 35 to 45 minutes, until bubbly, heated through, and the cheese on top is golden brown in places.
9. Let stand 10 minutes before serving.

Notes

Make ahead: Peppers can be assembled, but not baked, earlier in the day, covered, and refrigerated. Bring to room temperature before baking, or increase cook time by around 10 minutes. Filling (without cheese) can be prepared up to 24 hours ahead, placed in an airtight container, and refrigerated. Bring to room temperature before using.

Tips for Making Quinoa Bell Peppers:
1. Choose similar-sized peppers. Using peppers of approximately the same size ensures they cook evenly.
2. Pierce the peppers’ bottoms. Piercing the bottoms of the bell peppers with a knife allows excess moisture to drain out as they bake, preventing sogginess. Take care to make small cuts, so the stuffing doesn’t leak out.
3. Handle serrano peppers with care. Serrano peppers are spicy! Use caution when handling them. Don’t touch your eyes before washing your hands! Consider wearing gloves. Wash your hands thoroughly after handling.
4. Use a baking dish with sides. Choose a baking dish with sides to hold the leftover stuffing you spoon around the stuffed peppers. It will also catch any excess moisture released as the peppers bake.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Main dish
• Method: Bake
• Cuisine: mediterranean

Nutrition

• Serving Size: 1 stuffed pepper half
• Calories: 404
• Sugar: 8.7 g
• Sodium: 765.2 mg
• Fat: 22.3 g
• Saturated Fat: 9.2 g
• Carbohydrates: 31.1 g
• Fiber: 6.8 g
• Protein: 21 g
• Cholesterol: 38.4 mg

The post Mediterranean Stuffed Bell Peppers with Quinoa appeared first on A Well Seasoned Kitchen.

Impressive Baked Stuffed Salmon Recipe

This stuffed salmon recipe has been a favorite in the Clayton family for years. It originally came from my mom, who often served it at weekday dinner parties because it was effortlessly elegant yet quick and easy to prepare. I’ve carried on the tradition, and every time I make it, I’m reminded that great cooking doesn’t have to be complicated to feel special!

Why You’ll Love This Recipe:

• Quick and easy. Readily available ingredients, minimal prep, and fast baking time make this dish weeknight-friendly.
• Rich and creamy spinach filling. The mascarpone and cream cheese add a luxurious, buttery texture with a hint of tang, while the spinach adds freshness – and a touch of nutmeg enhances the spinach’s earthiness for a warm, balanced flavor.
• Perfectly cooked salmon. Baking keeps the salmon moist and tender, while the parmesan-breadcrumb topping finishes the dish beautifully and provides a satisfying, contrasting crunch that balances the creamy filling and tender salmon.
• Unique stuffing method. This recipe stands out because you stuff the salmon from the top, not the side – preventing the filling from oozing out during baking, a common issue with many other stuffed salmon recipes.
• Great for entertaining. This dish looks and tastes impressive, making it a perfect centerpiece for a dinner party.
• A family favorite. Passed down from my mom and cherished for years, this recipe has stood the test of time for good reason!

Spinach Stuffed Salmon Ingredients

How to Make Stuffed Salmon with Spinach

1. Prep oven and baking dish.
   Preheat oven to 450 degrees. Line a rimmed baking with parchment paper.
2. Thaw spinach; mix stuffing.
   Thaw spinach under running hot water. Drain, squeeze dry and place in a medium mixing bowl. Using a fork, stir in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper.
3. Prep salmon.
   Make a cut in the center of the top side of each salmon fillet – making sure not to cut through the skin or all the way to the ends. This will create a shallow pocket. 
4. Stuff salmon.
   Spoon the spinach mixture into each salmon pocket, dividing equally. Place the stuffed salmon fillets, skin side down, on the prepared baking sheet and season with salt and pepper. 
5. Prep topping; add to salmon.
   Mix breadcrumbs, melted butter and Parmesan cheese in a medium bowl. Top each fillet with the breadcrumb mixture, pressing down to adhere.
6. Bake stuffed salmon.
   Bake salmon until an instant read thermometer placed into the salmon meat (not the filling) reaches 135 to 140 degrees f, about 12 minutes. 
7. Let rest; serve.
   Remove salmon from oven and let rest for 2 to 3 minutes. Transfer to plates and serve.

Make Ahead Directions for Baked Stuffed Salmon

Salmon fillets can be stuffed earlier in the day, covered, and refrigerated. Bring to room temperature before baking.

Deliciously Easy Spinach Stuffed Salmon Recipe

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This Deliciously Easy Spinach Stuffed Salmon is a true crowd-pleaser with effortless elegance. Tender salmon fillets are filled with a rich, creamy stuffing made from spinach, mascarpone, cream cheese, and a hint of nutmeg, then finished with a golden Parmesan breadcrumb crust. It’s elegant, flavorful, and comes together quickly—perfect for both a weeknight meal and a special occasion.

• Prep Time: 15 minutes
• Rest Time: 3 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 4 servings; can easily be doubled

Ingredients

• 1/2 (10 ounce) package frozen chopped spinach
• 2 ounces cream cheese at room temperature
• 1/4 cup mascarpone cheese at room temperature – See Note below
• Pinch ground nutmeg
• Kosher salt, to taste
• Fresh ground  pepper, to taste
• 4 salmon fillets, skin on (5 to 6 ounces each, about 1 inch thick)
• 1 1/3 cups Panko (or fresh) bread crumbs
• 1/4 cup salted butter, melted
• 1/4 cup freshly grated Parmesan cheese

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Instructions

1. Preheat oven to 450 degrees. Line a rimmed baking with parchment paper.
2. Thaw spinach under running hot water. Drain, squeeze dry and place in a medium mixing bowl. Using a fork, stir in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Set aside.
3. Make a cut in the center of the top side of each salmon fillet – making sure not to cut through the skin or all the way to the ends. This will create a shallow pocket. Spoon the spinach mixture into each slit, dividing equally.
4. Place the fillets, skin side down, on the prepared baking sheet and season with salt and pepper.
5. Mix breadcrumbs, melted butter and Parmesan cheese in a medium bowl. Top each fillet with the breadcrumb mixture, pressing down to adhere.
6. Bake salmon until an instant read thermometer placed into the salmon meat (not the filling) reaches 135 to 140 degrees f, about 12 minutes.
7. Remove salmon from oven and let rest for 2 to 3 minutes. Transfer to plates and serve.

Notes

Note on mascarpone cheese: Grocery stores stock it in different sections; depending on the store, I’ve found it in the deli, the cheese section, or near the sour cream. If you can’t find it, substitute 1 1/2 ounces cream cheese and 1 tablespoon heavy cream.

Make ahead: Salmon fillets can be stuffed earlier in the day, covered and refrigerated.

Tips:
1. Drain and dry the spinach thoroughly. Excess moisture will make the stuffing runny. After draining, take handfuls of spinach and squeeze out as much moisture as possible. I don’t recommend using paper towels, as the chopped spinach tends to stick to them; a clean kitchen towel is another option.
2. Cut pockets carefully. Use a sharp knife and make a shallow, even cut from the top of each fillet. Avoid slicing through the bottom or ends to keep the filling secure during baking.
3. Check for doneness early to avoid overcooking. Ovens vary, so start checking the internal temperature at 10 minutes. Aim for a temperature of 135 to 140 degrees f. If you don’t have an instant-read thermometer, test with a fork—the salmon should gently flake.
4. Let it rest. After baking, let the salmon rest for 2 to 3 minutes to allow the juices to redistribute, keeping it moist and tender.

• Author: From “A Well-Seasoned Kitchen” by Sally Clayton and Lee Clayton Roper
• Category: Main dish, quick and easy
• Method: bake
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed salmon fillet
• Calories: 571
• Sugar: 3.1 g
• Sodium: 652.1 mg
• Fat: 34.7 g
• Saturated Fat: 16.4 g
• Carbohydrates: 29 g
• Fiber: 2.8 g
• Protein: 35.3 g
• Cholesterol: 136.6 mg

The post Deliciously Easy Spinach Stuffed Salmon Recipe appeared first on A Well Seasoned Kitchen.