Why You’ll Love These Dinner Party Food Ideas

15 Casual Dinner Party Ideas

1. Buffet Family Favorites

In my family, casseroles, baked pasta dishes, and slow cooker recipes have been a great way to feed a crowd. Perfect for larger groups, these recipes are hearty, satisfying, and easy to make in big batches. Served buffet-style, they invite everyone to help themselves – and even go back for seconds.

Slow Cooker Mediterranean Meatball Ratatouille

Mediterranean Meatball Ratatouille combines tender Italian sausage meatballs with a hearty mix of eggplant, mushrooms, zucchini, and tomatoes. Simmered together with aromatic herbs, it becomes a rustic and flavorful dish that is easy to prepare ahead in your slow cooker. Serve atop cooked orzo or rice.

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How to make Seafood Lasagna

Seafood Lasagna is creamy, cheesy, and easy to prepare with no-boil noodles. Cooked shrimp and crabmeat are folded into a mushroom and vermouth sauce, layered with a ricotta and cream cheese mixture, then baked until bubbly. It is a flavorful make-ahead dish that works beautifully for a buffet.

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Layered Chicken Enchilada Casserole with Green Chile Sauce

Layered Chicken Enchilada Casserole with Green Chile Sauce is a Southwestern favorite that skips the fuss of rolling individual enchiladas. It has vibrant flavors and a creamy texture without cream, sour cream, or canned soups. This easy, crowd-pleasing main dish is ideal for serving as part of a casual buffet.

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Sides: Spinach Salad with Lemon Dijon Dressing and Cornbread or Quick Drop Biscuits
Dessert: Brandy Alexander with Ice Cream, Brownies, Pecan Snowball Cookies

2. Cozy Classics

When the weather turns chilly or you want to create a relaxed evening, these recipes are an easy way to bring warmth to the dining room table. They’re cozy, familiar, and always a hit with family and friends.

Chicken Pot Pie Topped with Biscuits

In this mouthwatering recipe for Biscuit-Topped Chicken Pot Pie, tender chunks of chicken and colorful veggies are all swimming in a savory, creamy sauce, and topped with buttery, flaky biscuits. It’s comfort food at its finest.

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Spicy Cajun Meatloaf with Jalapenos

Cajun Meatloaf takes traditional meatloaf up to a whole new level with the addition of ground pork, jalapeño pepper, and spices. Moist and juicy with just the right balance of spiciness, this easy to prepare meatloaf will be the perfect centerpiece to your casual dinner.

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Mixed Vegetable Curry with Fresh Vegetables

Fresh, seasonal vegetables including cauliflower, carrots, zucchini, spinach, and sweet potato star in this dish, bathed in a flavorful Madras curry sauce infused with cumin, turmeric, and a touch of cayenne pepper. Creamy coconut milk adds a touch of richness and balance, making this curry a delightful and comforting meal.

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Side: Tossed Salad with Mustard Vinaigrette 
Dessert: Berry Cobbler or Strawberry Rhubarb Crisp

3. Weeknight Winners

Fast, flavorful, and impressive without being fussy, these dishes prove you don’t have to spend all day cooking to host a great dinner. And, you can even serve them at the table family style.

Easy Lemon Chicken Piccata with Mushrooms

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.

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Easy Beef and Broccoli Stir-Fry with Rice Noodles

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.

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Baked Lemon Caper Salmon

For those days when your schedule is overloaded, this moist, flavorful salmon can be on the table in less than 30 minutes. A salmon fillet is topped with a delectable mixture of lemon juice, capers, mayo, and parsley and then baked. The result is flaky, moist salmon accented with a harmonious blend of citrusy tang, savory creaminess, and herbal notes. Serve with buttered pasta noodles or orzo on the side.

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Sides: Arugula and Tomato Salad and Quick Drop Biscuits (or purchased crusty bread)
Dessert: Chocolate Mousse

4. Global Flavors

To me, one of the best aspects of travel is being introduced to different cuisines. And, I’ve found that weaving vibrant tastes from around the world into a menu makes for a good dinner party. These recipes add variety and an international flair to your dinner table while still maintaining a casual vibe. 

Tex-Mex Easy Swiss Fondue

Tex-Mex Fondue is my mom’s Southwestern twist on traditional cheese fondue. She swapped the kirsch for tequila and added cilantro and jalapeño peppers, creating a fun, flavorful dish that brings people together around the pot.

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Grilled Shrimp Tacos with Mango Tomato Salsa

In this Grilled Shrimp Tacos recipe, shelled shrimp is marinated in a piquant, spicy Chipotle-Lime sauce, grilled and then served with a delectable and colorful Tomato-Mango Salsa.

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Tourtière – Meat and Potato Pie

Tourtière is a traditional double-crust savory pie from Quebec, filled with sautéed pork, turkey, onions, and mashed potatoes seasoned with garlic, thyme, sage, and spices. Hearty and flavorful, it’s a family favorite that always pleases a crowd.

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Side: Caesar Salad
Dessert: Royal Chocolate Biscuit Cake

5. Old World Favorites

Old World Favorite recipes have stood the test of time because they’re dishes people truly love. These classics have been enjoyed for generations, and our versions bring a fresh take while keeping the hearty, comforting flavors that make them so enduring. 

Shepherd’s Pie

Hearty and satisfying, Shepherd’s Pie is warm and comforting. Ground beef and lamb, root vegetables and mushrooms are simmered in a rich sauce of beef broth, tomato paste, herbs and spices. Topped with creamy mashed potatoes, it’s baked until all the flavors meld together into a perfect blend of earthy, deep deliciousness that will please even the pickiest of eaters!

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Hungarian Chicken Paprikash with Dumplings

Hungarian Chicken Paprikash is rustic comfort food at its best. Chicken is stewed until tender in a rich, flavorful sauce of onion, tomatoes, spicy peppers, paprika, and sour cream. Follow tradition and serve with Hungarian dumplings (Nokedli).

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Homemade Eggplant Parmesan

Eggplant Parmesan with Sausage, Mushroom, and Olive Marinara Sauce is one of my husband Robert’s specialties and a make-ahead dish that’s as comforting as it is flavorful. Breaded and fried eggplant slices are layered with his piquant marinara, Parmesan, and Mozzarella cheeses, turning a beloved Italian classic into our own family favorite.

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Sides: Spinach Salad with Lemon Pine Nut Dressing
Dessert: Sticky Toffee Pudding 

Dinner Party Appetizers

No dinner party is complete without a little something to nibble on before the main event. These easy appetizers pair well with any of the menus above and set a welcoming tone from the start.

Recipe for Olive Dip with Cream Cheese

My Green Olive Spread With Cream Cheese recipe is quick and easy, is made with just a few ingredients, and is the perfect way to add a little something extra to your next cheese platter or cracker tray.

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Pimento Cheese

My mom’s mouth-watering Pimento Cheese Spread recipe is the ultimate in Southern comfort food. A zesty blend of two sharp cheddar cheeses, tangy pimentos, mayo and just the right amount of spice, this dip will elevate your taste buds to the next level.

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4-Ingredient Hot Crab Dip

With only four ingredients, this Cheesy Crab Dip recipe is not only incredibly quick and easy to make, but also bursting with flavor. The creamy and savory combination of lump crabmeat and Garlic and Herb cheese is complemented by the crunch of toasted slivered almonds and the freshness of chopped chives or parsley.

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Luxurious Mushroom Pâté

Earthy and savory, this Mushroom Pâté will soon be part of your regular recipe rotation. Made with dense, meaty cremini (baby Portobello) mushrooms, it’s easy to prepare, too! And, it’s so full of deep umami flavors, even your meat-eating friends will love it.

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Layered Cheddar Cheese Appetizer (Cheese Torte) 

This stunning Layered Cheddar Cheese Appetizer features savory layers of sharp cheddar, crunchy pecans, vibrant spinach, rich cream cheese, and smoky bacon. Best of all, it’s made ahead, freeing you to relax and enjoy your guests.

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Tips for Casual Entertaining

Hosting a casual dinner party is as much about the atmosphere as it is about the food. Keeping these tips in mind is the best way to make your gathering relaxed, stress-free, and memorable:

• Match the menu to the mood. Choose a category that fits the setting: Cozy Classics for a chilly evening, Buffet Favorites for a crowd, or Weeknight Winners when you want something quick but still special.
• Select the right dish. Within each category, think about which main dish best fits your guests’ tastes, preferences, or dietary needs (e.g., beef, chicken, seafood, or vegetarian). 
• Prep ahead where you can. Many of these dishes (especially the casseroles and soups) can be made or prepped in advance, giving you more time to relax with your guests.
• Balance the table. If your main is rich and hearty, pair it with lighter sides; if it’s on the lighter side, round it out with something cozy. And don’t overdo one ingredient; if there’s lemon in the main dish’s sauce, don’t serve it with a lemony side dish.
• Add a little flourish. A make-ahead cocktail, a colorful garnish, or a pretty serving platter instantly makes casual dishes feel party-ready.

Closing

Whether you’re feeding a large group with a Buffet Favorite, keeping things cozy with a classic pot pie, or adding flair with Global Flavors, these menus prove that casual entertaining can still feel special. Choose a main dish that fits your mood, pair it with easy, complementary sides, and enjoy the real highlight of the evening – spending time around the table with the people you love.

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The post Casual Dinner Party Menu Ideas appeared first on A Well Seasoned Kitchen.

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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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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

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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.

Over the years, we’ve developed a few hosting traditions. Robert always takes charge of mixing his famous martinis, and I curate an elegant appetizer menu designed to dazzle both the eyes and the palate. With a bit of planning, these gatherings are as enjoyable for us as they are for our guests. Below, I’m sharing my tried-and-true strategies for planning a cocktail party appetizer menu, along with a collection of recipes to inspire your next soirée.

Planning the Appetizer Menu for Your Cocktail Party

As a seasoned party host (I hosted my first dinner party at just 16!), I’ve learned that creating the perfect menu is both an art and a science. Over time, I’ve picked up tips, experimented with techniques, and learned from the occasional kitchen mishap.

Here are my secrets to crafting a crowd-pleasing appetizer menu:

• Include diverse flavors. Offer a variety of tastes, textures, and temperatures. Include a mix of hot and cold dishes, both dips and one-bite appetizers as well as light and hearty options.
• Balance plated and passed dishes. I like to set out 5 to 6 larger platters on the dining table and pass around 3 to 4 one-bite hors d’oeuvres during the evening.
• Play with color. A vibrant display of appetizers is more enticing, so consider how the colors will pop on your table.
• Consider the season. Choose lighter, fresher fare in the summer and heartier options in the winter.
• Address dietary considerations. Be sure to offer gluten-free, vegetarian, dairy-free, and/or nut-free options so that every guest feels cared for.
• Prioritize presentation. Garnishes like edible flowers or fresh herbs add a polished touch to your dishes.
• Plan ahead. Opt for recipes that can be prepped ahead of time so you can focus on your guests during the party.

Cocktail Party Food Menu

Here’s a sample menu with cocktail party food ideas to spark inspiration for your next gathering. Think of it as a flexible template—you can adjust the recipes to match your tastes, dietary needs, and the season. All of these recipes are easy to scale, whether you’re hosting an intimate evening or a larger group.

5 Dips and Spreads – for the dining table

Set up a few stacks of small appetizer plates and napkins around your dining table to encourage easy grazing.

Mushroom Pâté

Earthy and savory, luxurious Mushroom Pâté will soon be part of your regular recipe rotation. Made with dense, meaty cremini (baby Portobello) mushrooms, it’s easy to prepare, too! And, it’s so full of deep umami flavors, even your meat-eating friends will love it.

Get the recipe

Cilantro Mousse

Cilantro Mousse is an easy, elegant, slightly spicy appetizer that can be prepared up to 3 days ahead, making it perfect for entertaining. Fresh cilantro leaves are mixed together with jalapeño peppers, mayonnaise, cream, stock, onion, lemon and lime juice, soy sauce, and seasonings. Gelatin is added to keep it all together. Super flavorful, super colorful!

Get the recipe

Smoked Salmon Cream Cheese Spread

This sophisticated and impressive appetizer is guaranteed to satisfy. Creamy cheese is elevated by the addition of tangy goat cheese, creating a perfect harmony with smoky salmon. Avocado brings a refreshing touch and adds a nice pop of color. Although this smoked salmon appetizer requires some time for preparation and refrigeration, the resulting taste is absolutely worth the effort.

Get the recipe

Feta Cheese Spread

Savor the tangy and creamy flavors of Feta Cheese Spread (or Mousse) – a quick and easy appetizer made with just four ingredients. Garlic powder, oregano, and cayenne pepper add an extra kick of flavor to this light and airy spread, perfect for serving with grilled bread.

Get the recipe

Layered Shrimp Cocktail Dip

Layered Shrimp Cocktail Dip takes the iconic hors d’oeuvre and amps it up with spicy cream cheese, olives, peppers, onions and Mozzarella cheese.

Get the recipe

3 Finger Food Recipes – to be passed

These one or two-bite appetizers are perfect for passing during the evening. Note that the Bruschetta and Crostini can also be placed on a buffet as well as passed (sometimes I pass them a few times, then put any remaining pieces on the table if there’s room).

Mini Cheese Tart Appetizers with Chutney

Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! Straight from my mom’s recipe box, these bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is the tangy-sweet chutney that adds a burst of flavor and takes this easy appetizer over the top.

Get the recipe

White Bean Bruschetta Recipe

Slices of grilled ciabatta bread are spread with a rustic purée of cannellini beans, garlic, lemon juice and olive oil, then topped with chopped toasted walnuts and a drizzle of truffle oil.

Get the recipe

Tomatoes and Pesto with Goat Cheese Crostini

Quick and easy to prepare with only 6 ingredients, these vibrant and scrumptious Goat Cheese, Pesto and Tomato Crostini are a family favorite. When short on time, serve as a layered dip with toasted bread on the side.

Get the recipe

A Final Tip for Effortless Entertaining

A well-curated cocktail party appetizer menu ensures your guests are delighted from the first bite to the last sip of their cocktail. But above all, remember that the heart of any great party isn’t the food or drinks—it’s the joy of sharing the moment with friends and family. Whether it’s your first time hosting or your fiftieth, I hope this guide helps you create a memorable evening filled with delicious food, good company, and plenty of laughter. Cheers!

The post Cocktail Party Appetizer Menu and Easy Recipes appeared first on A Well Seasoned Kitchen.

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My husband Robert and I often venture to Mexico to spend time with my childhood friend Katey Hartwell. One evening while we were there, a neighbor brought a simple and delicious dessert that combined buttery puff pastry with perfectly ripe plums in a rustic galette. Every last bite was delicious. Once we returned home, I decided to create my own version, including transferring it from one large galette into individual tarts. This way, guests get a perfect little something all their own!

Ingredients in Plum Tarts

1. Prep oven.
   Preheat oven to 325 degrees. Line a large baking sheet with parchment paper.
2. Create pastry rounds.
   On a lightly floured work surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork. Repeat with remaining pastry sheet; you will have a total of 6 rounds.
3. Butter rounds.
   Place on prepared baking sheet and brush with melted butter. Set aside.
4. Prep plums.
   Pit plums and cut each into 16 slices (around 1/4-inch thick).
5. Season plums.
   In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon.
6. Place plums on pastry rounds.
   Arrange sliced plums on top of pastry rounds, placing slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) plums, to form a small rim.
7. Coat with warm jam.
   In a small saucepan, melt jam over medium heat, stirring. Remove from heat; brush lightly over the top of plums with a basting brush.
8. Bake; cool.
   Bake about 30 minutes or just until the crusts are golden brown and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone).
9. Serve.
   Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired. Garnish with whole mint leaves.

Plum Pastries Flavorings

Can You Substitute Other Fruit in this Tart?

Yes you could use other stone fruit in this recipe in place of the plums, including sliced apples, peaches, apricots, or nectarines.

Ways to Serve Mini Plum Tarts

Plum Tarts Puff Pastry Storage

If making earlier in the day, cool, leave on the cookie sheets, cover with plastic wrap and refrigerate. Bring to room temperature before serving.

If You Like Plum Tarts, Try These Other Desserts!

• Individual Peach Upside Down Cakes (can make with plums)
• Roasted Peaches, Plums and Nectarines with Candied Walnuts
• Individual Butterscotch Pies
• Mini Banana Cakes
• Individual Blueberry Cakes
• Mom’s Best Strawberry Rhubarb Crisp Recipe

Individual Plum Tarts

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Light, fresh, and sweet with a touch of tartness, Individual Plum Tarts with Puff Pastry are the perfect ending to any meal. These rustic freeform tarts are prepared in the style of a galette, calling for only 8 ingredients. Easy, elegant and impressive!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Vegetarian

Ingredients

• 1 (17.3-ounce) package (2 sheets) frozen puff pastry, thawed
• all purpose flour, for rolling the pastry
• 1/4 cup butter, melted
• 6 ripe but slightly firm plums – see Note below
• 2 tablespoons sugar
• 2 tablespoons chopped fresh mint, plus whole leaves for garnish
• 3 teaspoons fresh lemon zest
• 1/4 teaspoon ground cinnamon
• 1/3 cup apricot jam
• Vanilla ice cream (optional)

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Instructions

1. Preheat oven to 325 degrees.
2. On a lightly floured surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork. Repeat with remaining pastry sheet; you will have a total of 6 rounds.
3. Place on ungreased cookie sheets and brush with melted butter. Set aside.
4. Pit plums and cut each into 16 slices (around 1/4-inch thick).
5. In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon.
6. Arrange on top of the pastry, placing the plum slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) the plums, to form a small rim.
7. In a small saucepan, melt the jam over medium heat, stirring. Remove from heat; brush lightly over the top of the plums with a basting brush.
8. Bake about 30 minutes or just until the crusts are done and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone).
9. Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired.
10. Garnish with whole mint leaves.

Notes

Note on plums: I recommend using red or purple plums like Elephant Heart – they have great color (red inside, dark red/purple outside) – and are commonly available.

Make Ahead: Tarts can be made earlier in the day, cooled, covered and kept at room temperature

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: desserts, quick and easy
• Method: Bake
• Cuisine: French

Nutrition

• Serving Size: 1 tart (witout ice cream)
• Calories: 615
• Sugar: 19.1 g
• Sodium: 215.5 mg
• Fat: 39.4 g
• Saturated Fat: 9.3 g
• Carbohydrates: 60.9 g
• Fiber: 2.5 g
• Protein: 6.8 g
• Cholesterol: 20.3 mg

Note: this recipe was originally posted in 2013 and then updated a few times over the years, most recently in November 2024.

The post Individual Plum Tarts with Puff Pastry: Simple but Delicious! 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.