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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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

More Quick & Easy Dinner Recipes

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Easy Korean BBQ Beef (Bulgogi) Recipe – With Video

Easy Lemon Chicken Piccata with Mushrooms

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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.

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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.

Why This Feta Chicken Recipe Works

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

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

Ingredients in This Feta Chicken Recipe

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

Greek Yogurt and Topping

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

Feta Chicken

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

Ingredient Variations

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

How to Make Feta Chicken

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

Greek Yogurt Marinade and Topping

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

Feta Chicken

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

Serving Suggestions

How to Store and Reheat Feta Chicken

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

Feta Chicken Recipe FAQs

More Quick and Easy Chicken Recipes

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

Feta Chicken with Greek Yogurt Marinade

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

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

Ingredients

Greek Yogurt Marinade and Topping

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

Feta Chicken

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

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Instructions

Greek Yogurt Marinade and Topping

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

Feta Chicken

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

Notes

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

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

Nutrition

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

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

Why This is the Best Split Pea Soup

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

Split Pea Soup Ingredients

How to Make Ham and Split Pea Soup

How to Serve Split Pea Soup with Ham

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

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

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

Make Ahead Directions for Homemade Split Pea Soup

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

Split Pea Soup Recipe with Leftover Ham

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

• Yield: 6 servings
• Diet: Gluten Free

Ingredients

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

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Instructions

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

Split Pea Soup on the Stovetop

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

Split Pea Soup Recipe Slow Cooker

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

Notes

Gluten free: Use gluten-free chicken broth.

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

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

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

Nutrition

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

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

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

A Family Favorite for Entertaining

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

Why You’ll Love This Citrus Salad Recipe

Easy Grapefruit Avocado Salad Ingredients

Ingredient Substitutions and Variations For This Citrus Fruit Salad

How to Make Grapefruit and Avocado Salad With Citrus Salad Dressing

Plating Variations

Make Ahead

Serving Suggestions for Avocado Grapefruit Salad

More Seasonal Favorites

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

Bright and Refreshing Avocado Grapefruit Salad Recipe 

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

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

Ingredients

Citrus Salad Dressing

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

Citrus Salad

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

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Instructions

Citrus Salad Dressing

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

Citrus Salad

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

Notes

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

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

Nutrition

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

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

Why You’ll Love These Easy Pecan Pie Bars

Ingredients Needed for Chocolate Pecan Pie Bars

How to Make Pecan Pie Bars

Do Pecan Pie Bars Need to be Refrigerated?

Because these pecan bars contain eggs, I recommend placing them in an airtight container (I use a zip top baggie) and storing them in the refrigerator. They are best eaten within 4 days. 

Can You Freeze Pecan Pie Bars?

 Yes, you can freeze these pecan bars. Place the cookies in a freezer-safe airtight container, in layers separated by sheets of waxed paper. They will last for up to 2 months. Thaw overnight in the refrigerator.

Other Cookie Recipes to Try

• Pecan Chocolate Toffee Bars
• Pecan Chocolate Toffee Bars
• Layered Oatmeal Chocolate Bars
• The Best Lemon Bars – Easy Family Recipe
• Pecan Snowball Cookies (Inspired by Grandma Clayton’s Sand Tarts)
• Cheesecake Squares
• Mini Chewy Oatmeal Raisin Cookies

Chocolate Pecan Pie Bars (no corn syrup)

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Print Recipe

If you’re anything like me, the craving for pecan pie doesn’t stop at Thanksgiving—it lingers well into the holiday season and beyond. Enter my Chocolate Pecan Pie Bars! Imagine all the flavors of a traditional pecan pie, elevated with a touch of chocolate and optional bourbon, condensed into irresistible two-bite treats. These bars are as indulgent as they are shareable, making them perfect for a cookie exchange, holiday gatherings, or gifting to friends and family.

• Prep Time: 20 minutes
• Crust Refrigeration Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 30 minutes
• Yield: around 4 dozen
• Diet: Vegetarian

Ingredients

• Refrigerated dough for 2 (9-inch) pie crusts (Easy Flaky Pie Crust x2, your favorite recipe, or purchased)
• 4 large eggs, divided use
• 1 tablespoon water
• 1 1/2 cups (packed) light or dark brown sugar
• 3/4 cup granulated sugar
• 3 tablespoons unbleached all-purpose flour
• 1/2 teaspoon table salt
• 3/4 cup butter, melted and cooled
• 3 tablespoons bourbon (or half and half)
• 1 1/2 teaspoons vanilla extract
• 2 cups chopped pecans, lightly toasted
• 1 cup semi-sweet chocolate chips

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Instructions

Preheat oven to 375 degrees. Line a half-sheet pan with parchment paper.

Pre-Bake Crust

1. Remove pie dough from the refrigerator and let sit at room temperature for 15 minutes. Roll into a rectangle that covers the bottom and slightly up the sides of your prepared pan (around 1/8 to 1/4 inch). Refrigerate for 30 minutes.
2. Prick bottom of crust all over with a small fork. Line crust with foil and fill with pie weights. Bake for 15 minutes.
3. In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside.
4. Take crust out of oven and remove weights and foil. Brush bottom with egg wash. Continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.

Prepare filling and bake

1. In a medium mixing bowl, stir together brown sugar, granulated sugar, flour, and salt. Set aside.
2. In a large mixing bowl, lightly beat remaining 3 eggs. Stir in melted and cooled butter, bourbon (or half and half), and vanilla. Stir in sugar mixture, pecans, and chocolate chips; don’t overmix. Spread filling evenly over crust.
3. Bake for 18 to 22 minutes or until the bubbling has subsided and the filling is set. Let cool before cutting into bars. Store in an airtight container in the refrigerator.

Notes

Make ahead: Cookies are best eaten within 4 days. Store in an airtight container in the refrigerator. They can be frozen in an airtight container for up to 2 months.

• Author: Lee Clayton Roper
• Category: Cookies
• Method: Bake
• Cuisine: American

The post Chocolate Pecan Pie Bars (no corn syrup) 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.

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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.

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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.

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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.