Tips Archives - A Well Seasoned Kitchen https://www.seasonedkitchen.com/category/tips Making cooking and entertaining easy, elegant and fun. Tue, 26 Aug 2025 13:22:54 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://www.seasonedkitchen.com/wp-content/uploads/cropped-favicon-32x32.png Tips Archives - A Well Seasoned Kitchen https://www.seasonedkitchen.com/category/tips 32 32 How to Split A Chicken Breast (Butterfly and Halve) https://www.seasonedkitchen.com/butterflying-chicken-breasts https://www.seasonedkitchen.com/butterflying-chicken-breasts#comments Tue, 07 Jan 2025 20:33:13 +0000 http://seasonedkitch.wpengine.com/?p=5947 In this post, I share the secrets of How to Butterfly a Chicken Breast like a pro. Through both a video and a detailed step-by-step guide with photos, you’ll see how easy it is to perfect this basic culinary technique. What Does It Mean to Butterfly a Chicken Breast? To butterfly a chicken breast means…

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]]> In this post, I share the secrets of How to Butterfly a Chicken Breast like a pro. Through both a video and a detailed step-by-step guide with photos, you’ll see how easy it is to perfect this basic culinary technique.

photo of hands showing step 2 of butterflying a chicken breast

What Does It Mean to Butterfly a Chicken Breast?

To butterfly a chicken breast means slicing it horizontally almost all the way through and then opening it like a book. (The resulting shape resembles a butterfly, hence the name for this technique.) If you then cut the butterflied piece through the middle, you have now split the breast and have 2 pieces – called chicken cutlets.

Why Butterfly a Chicken Breast?

Butterflying a chicken breast ensures even cooking, allows for quicker preparation, and creates a more uniform thickness that’s perfect for a chicken breast recipe that calls for stuffing or filling. This technique also makes the portion size more manageable. Have you noticed how chicken breasts seem to be getting larger these days? Most of the time, I find that one breast half is plenty to serve two people.

Chicken Breast vs a Chicken Breast Halve

A whole chicken breast, also known as a double lobe chicken breast, refers to the entire underside portion of a chicken when it is standing upright. When a recipe mentions a chicken breast, it typically refers to just one side of this portion—a single lobe, or half-breast. These instructions explain how to butterfly or halve this single lobe for even cooking and easier preparation.

How to Butterfly A Chicken Breast

Here are step-by-step instructions on how I butterfly and halve fresh chicken breasts – first, a nifty video that shows you how in 15 seconds, which is followed by written instructions and photos.

Time needed: 3 minutes

Here are the simple steps to follow to butterfly and halve a boneless, skinless chicken breast:

  1. Position chicken breast.

    Place one chicken breast half on a cutting board with the flat/smooth side down.

  2. Position your non-cutting hand.

    Put the palm of your non-cutting hand on the top of the chicken breast, with the thick part of the breast toward end ends of your fingers and the thin point toward your wrist. 
    hands showing the first step in butterflying a chicken breast

  3. Carefully slice the breast.

    Continuing to hold onto the breast meat with the palm of your hand, use a very sharp knife (see below for knife recommendations) to slowly cut horizontally through the breast in a straight line, starting with cutting into the long, thicker end of the breast. Cut the entire length of the breast, from one side to the other, leaving the side of the breast opposite of where you started (the thinner side) intact.photo of hands showing step 2 of butterflying a chicken breast

  4. Open breast up.

    Open it up and lay flat, and you now have a butterflied chicken breast.

  5. Halve butterflied breast.

    Cut the butterflied breast in half down the middle – and voila, you have 2 chicken cutlets that are a more even thickness. hands demonstration final step in butterflying and havlvng a chicken breast

How to Store Split Chicken Breasts

Place butterflied breasts in an airtight container in the refrigerator. They will last 1 to 2 days. Can also be frozen in a freezer-safe bag or airtight container.

Butterflied Chicken Breast FAQs

When should you split chicken breast (or butterfly chicken breast) for a recipe?

Most often, a recipe will direct you to butterfly or split the breasts. If the recipe says to pound the breasts to a more even thickness or until they are thin, you can split them instead. In general, it’s a good idea to butterfly chicken breasts when they are very large or much thicker on one end than the other.

What is the best knife for splitting chicken breasts?

First, whatever knife you use, it needs to be very sharp! My two favorite knives for splitting boneless chicken breasts are a boning knife and a chef’s knife. A boning knife has a long, skinny blade; a chef’s knife is anywhere from 6 to 14 inches long, and is around 1 1/2 inches wide close to the handle, and tapers to a point.

How do you remove tendons from chicken breast?

Frankly, you can just leave the tendons if you want, but sometimes they can be a bit chewy. If you want to remove them, follow the quick and easy kitchen trick from Tik Tok star Raising Krasies.

How long to bake Butterflied Chicken Breast

Again, it depends on the recipe. They are now fairly thin, so they will cook quickly – typically in less than 20 minutes.

Chicken Dishes Prepared with Split Chicken Breasts

process shots of butterflying a chicken breast formated for sharing

Note: This post was originally shared in 2015, then updated in 2023, and again in 2025, adding in more detail to the directions as well as more content each time.

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]]> https://www.seasonedkitchen.com/butterflying-chicken-breasts/feed 2 How to Make Flaky Pie Crust – Easy Foolproof Recipe! https://www.seasonedkitchen.com/easy-flaky-pie-crust https://www.seasonedkitchen.com/easy-flaky-pie-crust#comments Thu, 21 Nov 2024 23:48:26 +0000 https://www.seasonedkitchen.com/?p=6863 There’s nothing quite like the satisfaction of a homemade pie, but getting the crust just right can feel like a big challenge. After many hours in my kitchen, testing different ingredient combinations and techniques, I’ve landed on a foolproof recipe that guarantees a flaky, flavorful crust every time. And, whether you’re a seasoned baker or…

The post How to Make Flaky Pie Crust – Easy Foolproof Recipe! appeared first on A Well Seasoned Kitchen.

]]> There’s nothing quite like the satisfaction of a homemade pie, but getting the crust just right can feel like a big challenge. After many hours in my kitchen, testing different ingredient combinations and techniques, I’ve landed on a foolproof recipe that guarantees a flaky, flavorful crust every time. And, whether you’re a seasoned baker or not, this easy and reliable method takes the guesswork out of pie crust perfection! Say goodbye to soggy bottoms and crumbly mishaps—this is the only pie crust recipe you’ll ever need.

unbaked pie crust in a pie plate, with edge crimped and bottom poked with a fork

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

What Makes a Pie Crust Flaky?

Before we delve into my recipe and tips, I thought it might be helpful to go over a few facts about the keys to a flaky pie crust. It’s really not complicated – it’s all about the fat (butter, shortening, lard) and the flour, and how they interact during the mixing and baking process.
 
Flakiness is achieved when cold fat is cut into the flour, creating small, pea-sized pieces. These chunks of fat remain distinct in the dough and during baking, the fat melts, creating pockets that separate the layers of dough, resulting in flakiness.

Why This Flaky Pie Crust Recipe Works

Creating the perfect pie crust that’s both easy to make and reliably flaky comes down to a combination of smart ingredient choices, temperature control, and basic techniques. Here’s why this recipe is foolproof:

  • Perfect flour-to-butter ratio. The correct balance of flour to butter creates a flexible dough that holds together beautifully without becoming soggy when baked.
  • All-purpose flour. Using medium-gluten all-purpose flour ensures the crust is light and tender while still maintaining structure and flakiness.
  • Cold ingredients (fat and water). Keeping the butter cold and using ice water prevents the over-absorption of liquid by the flour, resulting in a crisp, flaky texture.
  • Quick and easy method. A food processor streamlines the process, making this recipe both fast and virtually fail-proof.
  • Chilling the dough. Refrigerating the dough before rolling, and again after placing it in the pan, helps the fat stay cold, ensuring those flaky layers. It also prevents the dough from shrinking when baked.
  • Step-by-step instructions. I provide detailed guidance throughout the process, so you know when to stop processing the ingredients, when/if to add more water, etc.
  • Blind baking. Pre-baking the crust (partially or completely, depending on your recipe) before adding the pie filling keeps the crust crisp and prevents the dreaded soggy bottom.

Essential Ingredients for A Flaky Pie Crust

 You only need a handful of simple ingredients to create this homemade pie crust recipe (details including quantities are included in the recipe card below):

  • All-purpose flour
  • Butter
  • Shortening
  • Table salt
  • Ice water

Types of Fat: Butter vs. Shortening in a Pie Crust

The debate over butter, shortening, or even lard in pie crusts is a classic one. Each fat brings its own strengths to the table:

  • Butter: Known for its rich flavor, butter crusts are flaky and more flavorful. However, it can be a bit trickier to work with, as the dough is less pliable.
  • Shortening: This option results in a softer, more manageable dough that’s easier to roll out. It also produces a supremely flaky crust, though it lacks the robust flavor of butter.

After experimenting with different combinations, I found the perfect balance: half butter and half shortening. This blend delivers the best of both worlds: a crust that’s irresistibly flaky, easy to handle, and packed with buttery flavor.

Quick Tip

Tip on rolling dough: Roll from the center out away from you, then toward you. Turn the dough 1/4 turn after a few passes with the roller. Frequently turning the dough helps it roll more easily and evenly.

How to Make Flaky Pie Dough

Here’s how you create this easy recipe for pie crust dough:

  1. Combine dry ingredients.
    Place the flour and salt in the bowl of a food processor fitted with the steel blade. Cover and pulse 2 or 3 times to mix. Mixed dry ingredients for flaky pie crust in the bowl of a food processor
  2. Add fat; blend.
    Add the shortening and butter to the flour mixture and process for 5 to 10 seconds or until the dough is the size of small peas. Fat cubes added to dry ingredients in bowl of food processor
  3. Add water; blend; test.
    Add 3 tablespoons of cold water and pulse 2 to 3 times. Watch the dough carefully and stop the machine as soon as the dough starts to clump together. It will look rough and lumpy and there may be pieces of shortening. If it looks too dry and crumbly, sprinkle in more water and pulse 1 more time. Do not allow the dough to form a ball on the machine blades as it will be overworked and tough.Rough dough in bowl of food processor, showing what it should look like after adding water and processing

    Pinch the dough together with your fingers; if the dough holds together, it is done. Rough dough in food processor bowl, with two fingers pinching a small piece to check for correct texture
  4. Form dough into disc; refrigerate.
    Turn dough out onto a piece of plastic wrap. Form the dough into a flat disc around 5 to 6 inches in diameter, wrap with plastic wrap, and refrigerate for at least 30 minutes (up to 2 days). Can also be frozen at this point. Dough rolled into a flat round disc, sitting next to a ruler showing it is 5-6 inches in diameter
  5. Prep dough for rolling.
    Take dough out of the refrigerator and let it sit at room temperature for around 5 minutes – this makes it easier to roll.
  6. Roll; place in pie plate.
    On a lightly floured work surface, roll dough to an even 1/8-inch thickness and into a 12-inch circle. (See Tip above.) Transfer into an 8 or 9-inch pie plate. Poke the bottom of the crust all over with a small fork.pie crust rolled and placed in pan, with edges overhanging the sides
  7. Finish edges; refrigerate.
    Fold over edges and crimp. Refrigerate the pie shell for at least 30 minutes before baking.
unbaked pie crust in a pie plate, with edge crimped and bottom poked with a fork

Key Tips for a Tender, Flaky Pie Crust

  • Use a mixture of butter and shortening, if you want both flaky and flavorful. Shortening creates the former, butter the latter. If you only want to use one, go for shortening to keep the flakiness.
  • Add the right amount of water. Too much, your crust will be soggy. Too little and it won’t hold together well. 
  • Don’t overwork the dough; it will become tough. 
  • Refrigerate the dough before rolling. This helps the fat stay cold, ensuring those flaky layers.
  • Let the dough sit at room temperature for around 5 minutes before rolling. If it’s too cold, it’s harder to roll.
  • Once rolled and placed in a pie dish, refrigerate the crust again for at least 30 minutes before baking. This will keep it from shrinking and pulling away from the sides of the pan.
  • If you are making a pie ahead, before adding filling and baking, brush inside of crust with an egg wash (beaten egg combined with 1 tablespoon water). This will prevent your pie crust from becoming soggy. For savory pies, you can also brush it with Dijon mustard. If pre-baking your crust, brush after pre-baking but before filling.
  • Bake on a cookie sheet. Baking your pie directly on a metal pan allows the heat from the metal to cook the pie from the bottom and eliminate a soggy bottom.
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Storing Your Pie Crust

If preparing the dough ahead, don’t roll it, wrap it well, and refrigerate it for up to 2 days. It can also be frozen for up to 2 months.

How to Blind Bake (Pre-Bake) a Pie Crust

After all of my pie experiments, I’ve concluded that pie crusts should be at least partially baked before filling – even pies that you are going to fill and bake. Here’s how to pre-bake this flaky pie crust:

  1. Preheat oven to 375 degrees F.
  2. After refrigerating pie crust in the pie plate for at least 30 minutes, prick the bottom of the crust with a small fork in several places.
  3. Line crust with aluminum foil or parchment paper and fill evenly with pie weights. 
  4. Place pie dish on a rimmed baking sheet and bake for 15 minutes (20 minutes if deep dish). Remove weights and foil and continue cooking for another 5 minutes. Set aside to cool.
Blueberry and Peach custard pie with fresh peaches and blueberries on the side

Pie Recipes that Pair Well With Flaky Pie Crust

Here are a few pie recipes, both sweet and savory, that I’ve used with this crust:

Flaky Pie Crust FAQs

Can I make this pie crust ahead of time?

Yes you can prepare the dough but not roll it, wrap it well, and refrigerate it for up to 2 days. It can also be frozen for up to 2 months.

What if I don’t have a food processor? Can I make this crust by hand?

To make this crust by hand, use a pastry cutter or your fingertips to cut the cold butter and shortening into the flour until the mixture resembles small peas, then gradually add ice water, mixing gently with a fork until the dough just comes together.

How do I prevent my pie crust from shrinking in the oven?

To prevent shrinkage, after placing the crust in the pie pan but before baking, refrigerate the crust for at least 30 minutes. Also, pre-bake the crust, lined with foil and pie weights.

Why is my pie crust tough instead of flaky?

 If your crust is tough, chances are you overworked the dough or added too much water, which develops excess gluten and creates a denser texture.

What’s the best way to roll out pie dough without tearing it?

Start with chilled dough and lightly flour your surface and rolling pin. Roll gently from the center outward, rotating the dough often, and if a tear occurs, patch it with a small piece of dough and smooth it out by dipping your finger in ice water and gently rubbing it.
 

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unbaked pie crust in a pie plate, with edge crimped and bottom poked with a fork

Easy Flaky Pie Crust

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4.5 from 2 reviews

Print Recipe

There’s nothing quite like the satisfaction of a homemade pie, but getting the crust just right can feel like a big challenge. After many hours in my kitchen, testing different ingredient combinations and techniques, I’ve landed on a foolproof recipe that guarantees a flaky, flavorful crust every time. And, whether you’re a seasoned baker or not, this easy and reliable method takes the guesswork out of pie crust perfection! Say goodbye to soggy bottoms and crumbly mishaps—this is the only pie crust recipe you’ll ever need.
 
Note: this recipe is for the bottom crust of one 8 or 9-inch pie. For double crust pies, simply double the recipe and form into two discs instead of one. And, for a 9-inch deep dish pie, increase the recipe by 25 percent.

  • Yield: 1 8- or 9-inch pie crust

Ingredients

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon table salt
  • 4 tablespoons unsalted butter, cut into small pieces and chilled
  • 4 tablespoons organic solid vegetable shortening, cut into small pieces and chilled – see Note
  • 4 to 5 tablespoons cold (ice) water

Instructions

  1. Place the flour and salt in the bowl of a food processor fitted with the steel blade. Cover and pulse 2 or 3 times to mix.
  2. Add the cut up shortening (and butter, if using) and process 5 to 10 seconds until the dough is the size of small peas.
  3. Add 3 tablespoons of cold water and pulse 2 to 3 times. Watch the dough carefully and stop the machine as soon as the dough starts to clump together. It will look rough and lumpy and there may be pieces of shortening. If it looks too dry and crumbly, sprinkle in more water and pulse 1 more time. Pinch the dough together with your fingers; if the dough holds together, it is done. Do not allow the dough to form a ball on the machine blades as it will be overworked and tough.
  4. Turn dough out onto a piece of plastic wrap. Form the dough into a flat disc around 5 to 6 inches in diameter, wrap with plastic wrap and refrigerate for at least 30 minutes (up to 2 days). Can also be frozen at this point.
  5. Take dough out of the refrigerator and let it sit at room temperature for around 5 minutes – this makes it easier to roll.
  6. On a lightly floured work surface, roll dough to an an even 1/8-inch thickness and into a 12-inch circle. (See Tip below.) Transfer into a 8 or 9-inch pie plate. Fold over edges and crimp.
  7. Refrigerate crust for at least 30 minutes before baking.

Notes

Note on fat: You can use 8 tablespoons of butter and no shortening, or all shortening and no butter. I think using both results in the flakiest, most flavorful crust.

High altitude: Above 7500 feet, start with 4 tablespoons of ice water, then add 1 to 2 more if needed.

To partially pre-bake crust: Preheat oven to 375 degrees. Refrigerate crust in pie plate for 30 minutes. Prick bottom of crust with a small fork. Line crust with foil or parchment paper and fill with pie weights. Place on a rimmed baking sheet and bake for 15 minutes (20 minutes if deep dish). Remove weights and foil and continue cooking for another 5 minutes. Set aside to cool.

Tip on rolling dough: Roll from the center out, turning the dough 1/4 turn after a few passes with the roller. Frequently turning the dough helps it roll more easily – and evenly.

  • Author: Lee Clayton Roper
  • Category: cooking tips, pie crust

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: this recipe was originally posted in 2016 and significantly updated in November 2024, adding in more information, tips, and new photos.

The post How to Make Flaky Pie Crust – Easy Foolproof Recipe! appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/easy-flaky-pie-crust/feed 4 How to Make Lattice Pie Crust (Step-by-Step Guide)  https://www.seasonedkitchen.com/lattice-pie-crust https://www.seasonedkitchen.com/lattice-pie-crust#respond Thu, 14 Nov 2024 22:51:31 +0000 https://www.seasonedkitchen.com/?p=27353 Take your next homemade pie from good to stunning with a Lattice Pie Crust. While this elegant woven design may appear daunting at first, it’s actually surprisingly easy to prepare! Just follow this step-by-step guide to making a perfect lattice crust, complete with detailed instructions and helpful photos. What is a Lattice Pie Crust? A…

The post How to Make Lattice Pie Crust (Step-by-Step Guide)  appeared first on A Well Seasoned Kitchen.

]]> Take your next homemade pie from good to stunning with a Lattice Pie Crust. While this elegant woven design may appear daunting at first, it’s actually surprisingly easy to prepare! Just follow this step-by-step guide to making a perfect lattice crust, complete with detailed instructions and helpful photos.

completed lattice pie crust, pie ready for baking

What is a Lattice Pie Crust?

A lattice pie crust is both a decorative and a functional top for a pie. It’s created by weaving strips of pie dough over the top of the pie filling, resulting in a beautiful, open-weave pattern. This design allows for better heat distribution and evaporation of moisture – no need to cut slits in the top crust. And, it provides an elegantly rustic finish that is both beautiful and impressive! Often added to fruit pies, I always put a lattice top on my mom’s Rhubarb Pie.

Tools and Ingredients Needed for a Lattice Pie Crust (One Pie)

Here’s what you’ll need to create an impressive pie with a lattice top:

Tools:

  • Pie dish
  • Rolling pin
  • Pastry wheel (preferably fluted), pizza cutter (also called a pizza wheel),, or large sharp knife
  • Optional: a silicone mat

Ingredients:

  • 2 pie crusts (I recommend our Easy Flaky Pie Crust), refrigerated
  • Prepared pie filling, for 1 pie (I recommend mom’s Rhubarb Pie)
  • All-purpose flour (for the rolling surface, to keep the dough from sticking)
  • 1 large egg (for the egg wash to brush on top)

How to Make a Lattice Pie Crust

Here’s a detailed overview of each step in the process of a woven lattice pie crust:

  1. Prepare bottom crust; refrigerate.
    On a lightly floured surface, roll out the bottom crust dough to an even into a 12-inch circle. Transfer to a 9-inch pie pan. Trim any extra dough from the pastry edge – so there’s around a 3/4-inch overhang. Poke the bottom of the crust with a fork in several places. Refrigerate for at least 30 minutes. bottom crust for pie in pie dish, edges trimmed and bottom pricked with a fork in several places
  2. Add filling.
    After bottom crust has chilled for at 30 minutes, remove from the refrigerator and spoon in the prepared filling.
  3. Cut strips for lattice crust.
    Roll dough for the top crust into a 12-inch circle. Use a pastry wheel (fluted or straight edge) or a large sharp knife to cut the dough into 1/2 to 1-inch wide strips; place strips on a large cookie sheet, side by side. Refrigerate strips for at least 30 minutes. rolled out pie dough, partially cut into strips for lattice top
  4. Place 5 strips on pie.
    Remove lattice strips from the refrigerator. Position 5 strips of dough evenly spaced across the top of the pie filling, using every other strip you have cut. Place the longer strips, cut from the center, in the center of the pie, and the shorter strips on either side of the longest strip, so that the smallest strips are on the outside.
  5. Fold back 2 strips; add one perpendicular.
    Fold in half the 2nd and 4th strips. Place a long center strip of dough across the center of the pie, perpendicular to the strips you have already placed. Filled pie with partially woven strips on top, showing step 1 of the weaving process
  6. Continue weaving.
    Unfold the two strips previously folded back (#2 and #4) so they now overlap the central strip. Fold back strips 1, 3, and 5 and add a new cross strip about 3/4 inch from the first. Filled pie with partially woven strips on top, showing step 2 of the weaving process
  7. Finish weaving.
    Unfold strips 1, 3, and 5. Fold back strips 2 and 4; add another strip perpendicular. Continue, folding back alternate side strips as you weave the lattice strips to the edge of the pan, until the top of the pie is covered. Filled pie with partially woven strips on top, showing step 3 of the weaving process
  8. Trim strips; fold over lower crust.
    Whisk together the egg and water to make an “egg wash.” Brush egg wash on the edge of the pie, under the lattice ends. Trim any excess dough from the lattice ends as needed to the outer edges of the pie, making sure not to cut the lower crust. Fold the lower crust edge over the lattice ends and press to seal. filled pie with completed woven lattice top, showing how to fold outside edge over top of lattice ends
  9. Finish rim; brush top with egg wash.
    Pinch the dough edge up into a raised rim – and flute if desired. Brush the top of your pie (the lattice pieces) with the egg wash. Now you’re ready to bake your pie!completed lattice pie crust, pie ready for baking

Variation

You can put more strips on the top of the pie, to cover more of the top (you will have enough pie dough). You can even place the strips touching. I prefer to see the filling through the crust, so I only use 5 in each direction. Just follow the same weaving pattern, turning back every other strip.

Tips for a Perfect Woven Lattice Pie Crust

Here are some tips for making your lattice crust pie:

  1. Chill the dough. Ensure your dough is well-chilled before rolling and cutting. Cold dough is easier to work with and less likely to tear.
  2. Roll evenly. Roll out your dough to an even thickness. A rolling pin with guides can help you achieve a consistent thickness.
  3. Egg wash. Brush the lattice with a mixture of 1 egg whisked together with 1 tablespoon of water for a golden-brown finish.
  4. Don’t burn! Watch the pie closely, and if the top is browning too quickly, loosely tent the pie with foil without touching the crust if possible.

Make Ahead Options

You have two options for making your lattice pie crust ahead of when you plan to assemble and bake the pie:

  1. Freeze dough.
    Prepare dough for 2 pie crusts but don’t roll; wrap individually in plastic wrap (or place in a freezer-safe zip top baggie) and freeze for up to 2 months. Thaw dough overnight in the refrigerator.
  2. Alternatively, weave and freeze.
    Prepare dough for 2 pie crusts, wrap one per the instructions above, and freeze. Weave the second crust, placing the woven crust on a piece of wax paper, on a cookie sheet. Once woven, place in the freezer and, once frozen, wrap well and return to freezer (I put it on a piece of cardboard to free up my cookie sheet). It will last for up to 2 months. Thaw woven crust overnight in the refrigerator.

FAQs for How to Lattice Pie Crust

Do the strips all need to be the same width?

It depends on your lattice pattern. I prefer all of the strips to be the same width, but you could cut them into two different widths, and alternate them as you weave for a more creative look.

Can I use store-bought pie crust for a lattice pie?

Yes, you can use store-bought pie crust for a lattice pie. However, homemade pie crust tastes better and often holds up better when woven.

How do I prevent the dough from sticking to the rolling pin or counter?

Lightly flour your rolling pin and work surface to prevent sticking. You can also use a silicone mat to roll out the dough.

What if my lattice strips tear?

Patch any torn strips with small pieces of dough.

Can I add flavor to the lattice crust?

Yes, you can add flavor to your lattice crust by incorporating herbs, spices, finely ground nuts, or cheese into the dough.

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completed lattice pie crust, pie ready for baking

How to Make Lattice Pie Crust (Step-by-Step Guide) 

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Take your next homemade pie from good to stunning with a lattice top. While this elegant woven design may appear daunting at first, it’s actually surprisingly easy to prepare! Just follow this step-by-step guide (photos are in the post).

  • Prep Time: 30 minutes
  • Refrigeration Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 1 (9-inch) pie

Ingredients

All-purpose flour

2 pie crusts (I recommend our Easy Flaky Pie Crust recipe), refrigerated for at least 30 minutes

Pie filling of your choice for one pie (my favorite is mom’s Rhubarb Pie)

1 egg

1 tablespoon water

Instructions

  1. On a lightly floured work surface, roll out the bottom crust dough to an even into a 12-inch circle. Transfer to a 9-inch pie plate. Trim the pastry edge to around a 3/4-inch overhang. Poke the bottom of the crust with a fork in several places. Refrigerate for at least 30 minutes.
  2. After 30 minutes, remove the bottom crust from the refrigerator and spoon in the prepared filling.
  3. Roll dough for the top crust into a 12-inch circle. Use a pastry wheel (fluted or straight edge) or a large sharp knife to cut the dough into 1/2 to 1-inch wide strips; place strips on a large cookie sheet, side by side. Refrigerate for at least 30 minutes.
  4. Remove lattice strips from the refrigerator. Position 5 dough strips evenly spaced across the top of the pie filling, using every other strip you have cut. Place the longest strips, cut from the center, in the center of the pie, and the shorter strips on either side of the longest strip, so that the smallest strips are on the outside.
  5. Fold in half the 2nd and 4th strips. Select a long center strip from the remaining strips; place it across the center of the pie at right angles to the strips you have placed on the pie.
  6. Unfold the two strips previously folded back (#2 and #4) so they now overlap the central strip. Fold back strips 1, 3, and 5 and add a second cross strip about 3/4 inch from the first. Unfold strips.
  7. Continue, folding back alternate side strips as you weave the lattice strips to the edge of the pan.
  8. Whisk together the egg and water to make an “egg wash.” Brush egg wash on the rim of the lower crust, under the lattice ends. Cut the lattice ends as needed to the outer edge of the pan, making sure not to cut the lower crust. Fold the lower crust edge over the lattice ends and press to seal.
  9. Pinch the dough edge up into a raised rim – and flute if desired.
  10. Brush the lattice top pieces with the egg wash.

Notes

Variation: You can put more strips on the top of the pie, to cover more of the top (you will have enough dough). You can even place the strips touching. I prefer to see the filling through the crust, so I only use 5 in each direction. Just follow the same weaving pattern, turning back every other strip.

  • Author: Lee Clayton Roper
  • Category: Tips
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: This tutorial was originally shared in April of 2010 and updated in November of 2024, adding in more detail and photos!

The post How to Make Lattice Pie Crust (Step-by-Step Guide)  appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/lattice-pie-crust/feed 0 Christmas Party Buffet Food Ideas (50 Easy Recipes) https://www.seasonedkitchen.com/christmas-party-buffet-food-ideas https://www.seasonedkitchen.com/christmas-party-buffet-food-ideas#comments Fri, 17 Nov 2023 11:35:00 +0000 https://www.seasonedkitchen.com/?p=25190 Throwing a Christmas dinner party has never been easier with our lineup of delectable delights, designed to elevate your festive holiday buffet. Consider this post your go-to guide for crafting an unforgettable special occasion, complete with an assortment of both inventive and delicious holiday party recipes tailored for the perfect buffet spread. Whether you’re craving…

The post Christmas Party Buffet Food Ideas (50 Easy Recipes) appeared first on A Well Seasoned Kitchen.

]]> Throwing a Christmas dinner party has never been easier with our lineup of delectable delights, designed to elevate your festive holiday buffet. Consider this post your go-to guide for crafting an unforgettable special occasion, complete with an assortment of both inventive and delicious holiday party recipes tailored for the perfect buffet spread. Whether you’re craving savory bites or have a sweet tooth to satisfy, we’ve carefully curated a medley of culinary creations guaranteed to delight your taste buds and infuse your holiday season with joy.

Collage of 8 recipe photos that are some of the 50 recipes included in this post on christmas party buffet ideas

Planning Your Menu for a Christmas Party Buffet

As a seasoned party host (I hosted my first dinner party at age 16!), I’ve learned a few things about creating the perfect menu. Over the years, I’ve honed my tips and techniques, learned from others, and grown from my mistakes. So, here are my top secrets for crafting a festive buffet style menu that will impress your guests and make your party a success:

  • Include diverse flavors that work well together. Offer a variety of appetizers, main courses, side dishes, and desserts that complement each other in terms of taste, texture, and temperature. Consider including a mix of hot and cold dishes, as well as light and hearty options. And don’t forget to add a touch of crunch, such as chopped nuts or seeds, to one or two dishes.
  • Vary the food colors. A colorful table is a festive table! When arranging your buffet spread, keep in mind the colors of your dishes. Additionally, try to avoid clustering similar colors together.
  • Address dietary considerations. Be sure to offer at least a few dishes that are gluten free, vegetarian, dairy free, and/or nut free. This will ensure that everyone at your party has something to enjoy.
  • Think about presentation. Select a total number of dishes that allows you to arrange your buffet table in a way that’s both inviting and visually appealing.
  • Consider the setting. Don’t serve a dish that’s complicated to eat based on the setting. When guests won’t be sitting down at a table, serve only foods that don’t require a knife, ensuring easy eating with a fork or fingers.
  • Focus on make-ahead dishes. Prepare as much ahead of time as possible, so that during the party you can focus on your guests.

I hope these tips help you create a delicious and festive Christmas dinner party buffet menu!

50 Recommended Christmas Party Buffet Recipes

In the following sections, you’ll find a variety of delicious and festive Christmas recipes for easy holiday appetizers, main courses, side dishes, desserts and holiday cocktails. From classic favorites to more creative and unique offerings, there’s something for everyone to enjoy.
 
Whether you’re hosting a small gathering or a large crowd, these recipes are sure to make your special occasion memorable. And, with most of them being make-ahead, you’ll have more time to relax and enjoy your party!

10 Easy Holiday Appetizers

Impress your guests with a selection of easy and delicious holiday appetizers. Start your party off on a festive note with a variety of passed small bites and hors d’oeuvres. As guests arrive and mingle, they’ll appreciate having something tasty to nibble on. Then, place a few dips and other simple finger food on the buffet table for guests to enjoy at their leisure.

large white platter holding many Olive Cheese Balls, sitting on top of an orange napkin and a green platter

Baked Olive Cheese Balls

Olive Cheese Balls are a delicious, impressive and crowd-pleasing appetizer. Tangy pimiento-stuffed green olives are baked in a cheesy, flaky crust and served hot. The best part? These little bites of heaven can be prepared up to 1 month ahead, frozen and then heated just before serving.

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platter holding two bite Tomato, Pesto and Goat Cheese Crostini

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. Can also be served as a layered dip with toasted bread on the side.

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a glass holding cheese straws atop a white platter, with a few cheese straws in front and dipping sauce on the side

Crispy Cheddar Cheese Straws – Easy Recipe!

These savory treats combine the rich flavors of Cheddar cheese, chili powder, and cumin with a delicate, flaky dough, resulting in a crispy mouthwatering delight that is both elegant and alluring in its simplicity. For a unique twist, serve spicy pepper jelly alongside as a dipping sauce!

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Prosciutto, Fig and Goat Cheese Puff Pastry Tarts

Prosciutto Fig Tarts are an easy appetizer to prepare and freeze up to 2 months ahead. Puff pastry squares are filled with chopped prosciutto, fig spread and goat cheese, frozen and then baked until bubbly and puffy. A perfect make ahead, two-bite appetizer for a Christmas Eve gathering!

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rectangular white platter filled with 5 Shrimp Curry Bites; dip in a bowl in the background

Curry Shrimp Appetizer Recipe

Scrumptious Shrimp Curry Bites are not your everyday shrimp appetizer – and they’re the perfect new finger food to serve at your next gathering. These bite-size wonders are easy to prepare ahead, elegant, colorful on the plate, and bursting with flavor!

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Rowes of Curried Chicken Bites

Curried Chicken Bites

Curried Chicken Bites are colorful, a bit spicy (depending on how much curry powder you use), a bit earthy, and super flavorful. They are easy to prepare, make ahead two-bite appetizers that are sure to please!

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Smoked Salmon Cream Cheese Spread with Avocado on a serving platter surrounded by crackers

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. And, you can be confident in achieving perfection by following my detailed instructions. Prepare to receive an abundance of compliments once you serve this elegant, make ahead appetizer!

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glass stand holding Cilantro Mousse ring filled with flowers

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!

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Blue bowl filled with Mushroom Pâté, with toasted baguette slices on the side

Luxurious 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
Blue bowl filled with Artichoke, Jalapeno and Cheese Dip, sitting on a white platter with tortilla chips

Artichoke Dip with Jalapeno and Cream Cheese

Artichoke, Jalapeno and Cheese Dip is a creamy, spicy, scrumptious appetizer – that’s also quick and easy to prepare!

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17 Make-Ahead Main Courses and Side Dishes for a Holiday Buffet

A great way to simplify your party prep it to choose mostly simple make-ahead main courses and side dishes. This will free up your time on the day of the party so you can focus on enjoying your guests. Offer a mix of protein-based dishes, vegetarian options, and sides that all complement each other, creating a cohesive and satisfying dining experience.

Farfalle Bolognese Pasta Casserole

Mom’s Farfalle Bolognese Pasta Bake recipe is a richly flavored, satisfying dish that’s perfect for a cozy dinner or a festive gathering. This long time family favorite (over 50 years!) combines farfalle pasta with a meaty bolognese sauce, tender spinach, sour cream – and, of course, cheese. Not only is it super delicious, this pasta casserole is easy to prepare ahead of time, and can be frozen.

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Scoop of crab and shrimp lasagna above dish

Seafood Lasagna

Seafood Lasagna – creamy, cheesy deliciousness that’s super easy to prepare ahead with no-boil lasagna noodles. Cooked shrimp and crabmeat are combined with a mushroom and vermouth spiked sauce, layered with a ricotta-cream cheese mixture and lasagna noodles, and baked. Super flavorful, super delicious!

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Shell shaped dish holding an individual serving of Shrimp and Crab Gratin

Shrimp and Crab Au Gratin

Shrimp and Crab Au Gratin is a luxuriant, elegant and impressive main dish that can be prepared earlier in the day (or up to 1 month ahead and frozen), making it ideal for a make ahead dinner. This scrumptious seafood au gratin is also flexible – you can use various shellfish (only shrimp, only crab, or lobster or crawfish), and cheeses, to your taste. Plus, bake it in either individual dishes or as one casserole!

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overhead showing slices of Parmesan Crusted Salmon with bowl of Herb Mayo

Parmesan Breaded Salmon Recipe with Herb Mayo

Charming, delightful and crowd-pleasing, Parmesan Breaded Salmon with Herb Mayo will be the star of your next gathering. I’ve been serving this timeless recipe at my dinner parties for years. Not only is it fresh, enticing, and full of flavor, it’s also easy to prepare. All the prep work can be done the day before, leaving you to enjoy your guests!

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plate holding one portion of chicken pot pie with biscuits, with baking dish holding the rest in the background

Indian-Inspired 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. And the best part? This recipe has been tested to be fuss-free and achievable!

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Copper gratin dish filled with Butternut Squash Gratin

Butternut Squash Gratin

Cooked squash is layered with sharp and flavorful Gruyere cheese, baguette slices and a leek-white wine mixture in this scrumptious Butternut Squash Gratin. Easy to prepare, and vegetarian, too!

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small red dish with broccoli,mushroom, spinach and cheese pasta with larger pot in the background

Veggie Casserole with Broccoli, Mushroom, Spinach, and Cheese Pasta

Broccoli, Mushroom, Spinach and Cheese Pasta is a sophisticated and healthier vegetarian version of macaroni and cheese, using Fontina and Parmesan instead of Cheddar cheese. It’s easy to prepare ahead of time, too!

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white plate holding Lamb Curry, with 4 small bowls alongside, showing condiments

Lamb Curry and Rice

Rich in flavor while not heavy, this divine Lamb Curry Recipe has been a family favorite for years. Easy enough for everyday, it’s also perfect for entertaining. Both savory and sweet, curry powder, herbs, beef stock and red wine give the sauce a warm, deep and earthy flavor. Apple, green pepper, onion, coconut and raisins provide contrasting sweetness. And, lemon juice provides brightness.

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overhead shot of Shepherd's PIe, with a corner scooped out showing the filling

Shepherd’s Pie

Hearty and satisfying, Shepherd’s Pie is the perfect warm and comforting dinner on a cold evening. 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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arugula spread on a blue platter, topped with roasted tomato halves, cheese and olives

Arugula and Tomato Salad with Balsamic Dressing

Tomatoes roasted with a mixture of fresh herbs and olive oil are the star in Arugula and Tomato Salad. These tantalizing beauties are served atop peppery arugula and surrounded by briny Kalamata olives and delicate fresh Mozzarella cheese. It’s all finished with a luscious, slightly sweet while still tangy Balsamic Dressing.

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Pear and Goat Cheese Salad with Walnut Vinaigrette pouring out of a white pitcher

Salad with Pear and Goat Cheese

Pear and Goat Cheese Salad is perfect for fall and winter months. Crisp, fresh greens are topped with slices of juicy, sweet pears, crumbles of tangy goat cheese, candied walnuts and dried cranberries. It’s finished off with a walnut vinaigrette that’s super quick to prepare with only 3 ingredients!

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Square plate showing a generous portion of Apple Walnut Salad with Stilton Cheese

Apple Walnut Blue Cheese Salad with Mixed Greens

Crisp, juicy red apples are the star in this refreshing salad. They provide color, sweetness and crunch that pairs perfectly with the earthy toasted walnuts and hearty mixed greens. What really sets this salad apart is the delightful, tangy Walnut Vinaigrette dressing. It’s quick and easy to prepare, with just 3 ingredients, too!

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Spinach Salad with Lemon Dijon Dressing

Prepared with eggs and fresh herbs, this Baby Spinach Salad is a light, easy to prepare starter or side dish. A tangy Lemon Dijon Dressing keeps it bright and fresh.

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oval dish showing Couscous with cranberries and pecans

Couscous Cranberry Salad with Pecans

Couscous with Dried Cranberries and Pecans is quick and easy to prepare, full of fall flavors like cranberry and cinnamon, and beautiful on the plate. It’s savory with a tad of sweetness and a bit of crunch.

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Easy Lemon Rice Side Dish

Lemon Rice is bright, creamy and easy enough for everyday, while elegant enough for entertaining. Long grain white rice and lemon zest are briefly sautéed in a bit of butter, then simmered in flavorful chicken broth. Five minutes before serving, lemon juice and cream are added. So easy, so delicious!

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Wicker basket lined with a green napkin and filled with Easy Drop Biscuits, with more biscuits on a cooling rack in the back

Quick Homemade Drop Biscuits – Easy Recipe!

Craving a warm, buttery biscuit straight from the oven? Our Easy Drop Biscuit Recipe is all you need! Crafted with pantry essentials and ready in less than 25 minutes, you’ll be well on your way to biscuit perfection.

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three slices of Anise Bread on a red square plate; full loaf to the right

Anise Bread

This distinctive Anise Bread is different than any savory bread you’ve ever had. A crisp, brown crust flecked with sesame seeds surrounds a moist interior spiced with anise seeds. And no licorice flavor here; I don’t like black licorice and I love this bread!

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15 Festive Christmas Desserts and Sweet Treats

End your holiday party on a sweet note with a festive selection of desserts and treats. Curate a variety of festive flavors and textures to satisfy everyone’s sweet tooth. Don’t forget to include a few classic holiday favorites, as well as some more unique and creative offerings with a festive twist.

Light blue cake stand holding a Sticky Ginger Cake

Sticky Ginger Cake

Intensely flavorful and super moist, Sticky Ginger Cake isn’t your typical gingerbread – and it’s super easy to prepare, too. The warm, earthy flavor of ginger is combined with molasses, cinnamon and allspice, resulting in a deeply spiced, scrumptious cake. A two-ingredient lemon-sugar glaze is the perfect finish!

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Sticky Toffee Pudding Cake

Sticky Toffee Pudding is a scrumptious cake spiked with dates and served with an amazing toffee-flavored sauce. Easy to prepare, the cake can be prepared up to one month ahead, the sauce earlier the day of serving. Super delicious!!

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Two slices of Baked Cheesecake with the rest of the cake in the background

Aunt DeeDee’s Cheesecake with Sour Cream Topping

There’s nothing quite like the indulgent, creamy goodness of a homemade cheesecake. And when it comes to this classic dessert, Aunt Dee-Dee’s Cheesecake with Sour Cream Topping is simply divine. With a buttery, slightly crunchy graham cracker crust and an ultra-smooth filling that’s perfectly baked in a pie dish, this cheesecake is a dream come true for any dessert lover. And the best part? You don’t even need to bother with a water bath.

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overhead shot of Rum Pumpkin Tart with a slice on the side

Rum Pumpkin Tart

Rum Pumpkin Tart is lighter, fluffier and more flavorful than a traditional pumpkin pie. The crust is comprised of gingersnap cookie crumbs, butter and rum. In addition to traditional pumpkin pie ingredients, the filling includes crystallized ginger – and more rum!

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Biscuit cake on a cake stand with a slice on a plate in front

Royal Chocolate Biscuit Cake Recipe

No-Bake Royal Chocolate Biscuit Cake is a decadent treat that’s sure to satisfy your sweet tooth. Made with crumbled biscuits (cookies), nuts, dried fruits, melted chocolate, creamy butter and cream, this cake is a luxurious and indulgent dessert that’s fit for royalty. The combination of crunchy biscuits (cookies), smooth chocolate and silky cream creates a heavenly texture that will melt in your mouth with every bite. Chopped nuts add a bit of crunch and dried fruits give it a chewy tang. Get ready to indulge in this rich and heavenly dessert!

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Two slices of Chocolate Pecan Pie topped with whipped cream, with a bowl of whipped cream on the side and a partial view of the whole pie in the background

Chocolate Pecan Pie Recipe

Indulge your taste buds with the irresistible combination of rich chocolate and crunchy pecans in this homemade pie that rivals the famous Cracker Barrel restaurant version. With its flaky crust, luscious, gooey filling, and perfect balance of sweet and nutty flavors, my family’s delicious recipe for Chocolate Pecan Pie is a dessert lover’s dream. Plus, it’s a delightful variation on the traditional pecan pie, making it perfect for the holiday season.

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One Pavlova on a cake stand, with a second one and a bowl of berries in the background

Best Pavlova with Berries: A Step-by-Step Guide to Creating the Perfect Dessert

This heavenly dessert is a delightful combination of crispy outside, chewy inside meringue, fluffy whipped cream, and bright, fresh fruit – a showstopper on any occasion. In this step-by-step recipe, I’ll guide you through the process of making a Pavlova from scratch – from whipping the egg whites and sugar correctly for the base, all the way through assembling the final masterpiece.

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glasses filled with Berry Cream Parfaits

Cream Cheese Berry Dessert Parfait

Berry Cream Parfaits are quick and easy to prepare with only 6 ingredients, with flavors reminiscent of a creamy cheesecake. A blend of cream cheese, crème fraiche (or sour cream), lemon juice, sugar and cinnamon is layered with fresh berries in a fun glass and, presto! you have a scrumptious and beautiful dessert.

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3 different shaped glassware holding Easy Chocolate Mousse

Kahlua Chocolate Mousse

This Easy Chocolate Mousse with Kahlúa can be prepared in 10 minutes with no whipping or folding of egg whites or cream. With an ultra-silky texture and an intense chocolatey flavor, it’s the perfect make-ahead dessert for any occasion.

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Easy Frozen Lemon Dessert: Individual Pots or One Pan

Imagine a Frozen Lemon Dessert so smooth it’s like velvet – and, the best part? No baking required! Get ready for a refreshingly cool and creamy treat that’s unbelievably easy to make – and you can choose to serve it in adorable individual pots de crème, ramekins, or freeze it all in one pan.

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Red and white pots de creme filled with Rum Pumpkin filling

Rum Pumpkin Pots de Crème

Rum Pumpkin Pots de Crème are basically a deconstructed pumpkin pie with crystallized ginger and rum added. They are fluffy and mousse-like, light and full of flavor. If you don’t have pots de crème, use wine glasses or ramekins.

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green ruffled plate filled with Grandma Clayton's Sand Tarts

Pecan Snowball Cookies (Inspired by Grandma Clayton’s Sand Tarts)

Sand Tarts (also known as Snowball Cookies or Powdered Sugar Cookies) are tender butter cookies filled with chopped pecans and rolled in powdered sugar. With only 6 ingredients, these tasty morsels are super easy to prepare, and packed with flavor.

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four pecan chocolate toffee bars stacked with one leaning on the side

Pecan Chocolate Toffee Bars

Full of buttery toffee flavor, Pecan Chocolate Toffee Bars are simply heavenly. A cookie base reminiscent of shortbread is prepared with brown sugar (providing that luscious toffee flavor) and, once baked, is topped with melted chocolate and chopped toasted pecans. Super easy to prepare, these Toffee Bars are true crowd pleasers!

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Almond Raspberry Cookies

Almond Raspberry Cookies are scrumptious bites of love! Raspberry jam is sandwiched between two cinnamon and almond-flavored cookies, that are then dusted with powdered sugar.

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a stack of four Lemon Cheesecake Squares, with half of a lemon and a bowl of nuts in the background

Easy Lemon Cheesecake Squares

Our Cheesecake Squares are a zesty twist on classic cheesecake bar cookies. Made with a buttery pecan crust (no graham crackers) and a creamy lemon-infused filling, they’re easy to make and always a hit

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8 Festive Cocktails

Complement your Christmas party buffet with a festive drink station or bar. Offer a mix of spirited libations, non-alcoholic beverages, and seasonal sips. You can even feature a signature cocktail (or two) for the occasion!

champagne-cocktail-recipe

A Delicious Champagne Cocktail

A great alternative to the traditional mimosa, this recipe perfectly complements brunch, special occasion, and of course, Christmas and New Year’s Eve celebrations. And with only four ingredients, it’s a snap to put together!

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Pomegranate Vodka Martini

My Pomegranate Martini (or Red Carpet Martini) is elegant, colorful, delicious – and perfect for holiday celebrations! It’s also easy to prepare, calling for only 4 ingredients.

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hands holding a Cosmopolitan Martini

Cosmopolitan Drink Recipe

Cool and refreshing, a Cosmopolitan Martini is the perfect treat. With their pale pink color, Cosmos (as they are called for short) just look like summer in a glass that you can enjoy all year around. Developed with input from experienced bartenders around the world, my Cosmopolitan recipe is time tested to be perfect, every time.

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lemon ginger bourbon cocktail over ice in a glass, garnished with a lemon slice

Ginger Lemon Whiskey Drink

Bourbon cocktail mixed with a rosemary-infused honey simple syrup, lemon juice, and ginger. YUM!

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Robert’s Perfect Manhattan Drink

My husband Robert’s Perfect Manhattan cocktail is smoky and full-bodied, but isn’t as sweet as most – he uses rye instead of bourbon!

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close up of a martini glass holding a portion of Frozen Brandy Alexander cocktail

Brandy Alexander with Ice Cream

Frozen Brandy Alexanders with Ice Cream are a memorable, fun and elegant dessert that I’ve been making for years. Traditional brandy Alexander ingredients of brandy and creme de cacao are turned into into a frosty milkshake by swapping out the cream for ice cream.

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glass holding one serving of Irish Cream Liqueur with a blue bottle in the background

Homemade Baileys Irish Cream Liqueur Recipe

Irish Cream Liqueur, most commonly known as Baileys, is a favorite of mine. It’s a rich, creamy, chocolate and caramel-flavored alcoholic beverage with hints of almond and coffee. It’s super quick and easy to prepare – in only 10 minutes!

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Glass mug filled with a Snowblower Cocktail

Snowblower Cocktail

Mom’s Snowblower Cocktail is the perfect warm pick-me-up on a cold winter evening. Cranberry juice and apple cider are steeped in cinnamon and cloves, then topped off with a shot of rum. (Can also be made without the rum.)

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Presentation and Decor Ideas for A Holiday Buffet Table

The presentation and decor of your Christmas party buffet play a crucial role in creating an inviting and visually captivating dining experience. Here are my tips:

Presentation

  • Make sure there is enough space for guests to move around the buffet comfortably, with all of the dishes easy to reach. I put the cocktail bar in a separate room, and designate a separate area for desserts.
  • Arrange the buffet spread in a logical and accessible way, keeping in mind the colors of your dishes.
  • Make sure there are serving utensils, and enough plates and napkins available for your guests. And, also adequate glasses at the bar.
  • Label all of your dishes, and include dietary information. I create a place card for each dish, noting its name and if it’s “vegetarian,” “nut-free” or “gluten free.”
  • Keep hot dishes hot and cold dishes cold. You may want to use chafing dishes and ice baths to ensure that your food stays at the proper temperature.
  • Replenish the buffet regularly to ensure there is always plenty of food available for your guests.

Decor

  • Incorporate festive elements such as greenery, twinkling lights, and holiday accents. Consider using small crystal Christmas trees of varying heights to add a touch of sparkle and elegance.
  • Use thematic tablecloths and serving platters to create a cohesive look.
  • Create a warm and inviting atmosphere with candlelight or soft string lights.
  • Set the mood with festive music that’s already playing when guests first arrive, ensuring the volume is comfortable for conversation while creating a welcoming ambiance.

Conclusion

As the festive season approaches and Christmas Day draws near, it’s time to start thinking about how you can make your holiday celebration truly special. I hope that, with all the great ideas provided in this post, you’re now well on your way to creating a memorable and enjoyable holiday gathering that will make you proud. So get ready to gather your friends and family, put on some festive music, and create memories that will last a lifetime.

The post Christmas Party Buffet Food Ideas (50 Easy Recipes) appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/christmas-party-buffet-food-ideas/feed 2 Step-by-Step: Mastering the Art of Sous Vide Boneless Pork Chops https://www.seasonedkitchen.com/sous-vide-pork-chops https://www.seasonedkitchen.com/sous-vide-pork-chops#respond Thu, 17 Aug 2023 17:32:07 +0000 https://www.seasonedkitchen.com/?p=24196 Are you tired of overcooked and dry pork chops? You’ve come to the right place! In this step-by-step guide, I’ll show you how to achieve tender, moist, and flavorful pork chops every time using the sous vide method. This post contains referral links for products I recommend. As an Amazon Associate, I earn a small…

The post Step-by-Step: Mastering the Art of Sous Vide Boneless Pork Chops appeared first on A Well Seasoned Kitchen.

]]> Are you tired of overcooked and dry pork chops? You’ve come to the right place! In this step-by-step guide, I’ll show you how to achieve tender, moist, and flavorful pork chops every time using the sous vide method.

One Sous Vide Pork Chop on a silver plate with a side of arugula, with more chops in the background
(Photo by Laurie Smith)

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

You’ll Love These Sous Vide Pork Chops 

Picture this: perfect pork chops that are evenly cooked and never dry or tough. With sous vide, that’s exactly what you’ll get. By immersing vacuum-sealed pork chops in a precisely controlled water bath, you’ll gently cook them to perfection, retaining all the wonderful natural juices and flavors.
 
I’ll walk you through the entire process, from selecting the right cuts of pork chops to seasoning and preparing them for sous vide. I’ll also share tips on how to achieve those beautiful grill marks afterward, ensuring a restaurant-quality presentation.
 
Get ready to take your pork chop game to a whole new level and impress your friends and family with this foolproof sous vide technique.

The Benefits of Cooking Boneless Pork Chops Sous Vide

Sous vide cooking offers numerous advantages when it comes to cooking many cuts of meat, especially lean boneless pork chops:

  • Risk-free cooking. The precise temperature control used in sous vide ensures the meat is cooked evenly, eliminating the risk of overcooking or undercooking certain areas of the chop, and resulting in a perfectly cooked piece of meat every time. Plus, sous vide is very forgiving; you can leave the chops in the water bath for up to 4 hours without overcooking.
  • Moist and tender result. The sous vide method is particularly advantageous for pork chops because it preserves their natural juices by preventing any moisture from escaping. This is especially crucial for lean cuts of meat, as they can become dry when subjected to traditional cooking methods.
  • Flexible seasoning options. You can experiment with adding various herbs, spices, or oils as well as other ingredients (including garlic) to the pork in the sous vide cooking bag. As an alternative, you can marinate the pork chops prior to cooking.
  • Uber flavorful. Sous vide cooking allows any added seasonings to penetrate the meat evenly, resulting in a bold and succulent pork chop.
  • Make ahead. The beauty of sous vide cooking is that you do all the work ahead of time. All that’s left at the end is a quick sear on each side of the chops just before serving.

Choosing the Right Cut of Pork Chops

I recommend using boneless pork loin chops that are 1 to 1 1/2 inches thick. Boneless chops are leaner, making them ideal candidates for sous vide because this method prevents them from drying out. And in terms of size, thicker chops are more forgiving and stand up better to longer cooking times.
 
You could also use bone-in pork chops – called center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, or top-loin chop.

One Sous Vide Pork Chop on a silver plate with a side of arugula, with more chops in the background
(Photo by Laurie Smith)

Overview of How to Cook Boneless Pork Chops Sous Vide

The following six sections provide step-by-step guidance on seasoning and preparing the pork chops, setting up the sous vide equipment, cooking time and temperature, then ending with instructions on swiftly finishing the chops on the grill for an appealing presentation. And, at the end of this post, you’ll find a recipe card with a specific Pork Chop Sous Vide Recipe that includes a vibrant sauce as well as a quick and easy side dish.

A. How to Season Boneless Pork Chops

Seasoning boneless pork chops before sous vide cooking is a crucial step in enhancing their flavor. While salt and pepper are the basic seasonings, sous vide allows for additional ingredients to be added to the cooking bag in order to enhance the overall flavor of the meat. For my recipe (see Recipe Card below), I add olive oil and fresh herbs (parsley, chives, and tarragon) to the cooking bag with the chops.
 
Note: If you choose to add a marinade to the cooking bag with your pork chops (I don’t in my recipe), keep in mind that the marinade should not be too acidic (no vinegar or citrus juices). During the sous vide process, acidic ingredients can break down the meat’s fibers and result in a mushy texture. Opt instead for marinades that include herbs, spices, oils, etc. If needed, you can add a splash of lemon juice or vinegar after cooking. Alternatively, you can marinate the chops ahead of time, then remove them for cooking.

B. Preparing Boneless Pork Chops for Sous Vide Cooking

  1. Remove chops from their packaging, rinse under cold water, and pat dry with paper towels.
  2. Season chops with salt and pepper on both sides and place in a resealable bag (or bags), making sure they are in a single layer.
  3. Add your seasoning ingredients to the bag.
  4. Remove as much air as possible from the bag by using a vacuum sealer. Alternatively, place the chops and seasonings in a ziptop baggie and seal with the water displacement method: Partially seal the baggie,  leaving a small corner open. Slowly lower the bag into the water bath, allowing the water pressure to push out the air. Once most of the air is out, seal the bag completely.

C. Sous Vide Equipment Needed

To cook boneless pork chops sous vide, you’ll need:

  • Sous vide immersion circulator
  • Large container or stock pot to hold the water. The container needs to be deep enough for the chops to be completely submerged in the water. And, you can use a container custom made for sous vide, or a deep stock pot.
  • Container lid (recommended), or a towel, foil or some other way to cover the top.
  • Container top rack (recommended) for clipping the food bags to hold them in place. Can also clip to sides of the container.
  • Food vacuum sealer or zip top baggies.

Recommended Equipment For Sous Vide Cooking

Anova Sous Vide (Precision Cooker)

Anova Sous Vide Container with Top Rack and Lid

Food Saver brand Vacuum Sealer

D. Setting up the Sous Vide Equipment – and How to Make Sous Vide Pork Chops

  1. Fill the container with water, ensuring that it’s above the minimum level and enough water to fully submerge the pork chops without overflowing.
  2. Attach the sous vide immersion circulator to the container and set the desired temperature.
  3. Once the water has reached the desired temperature, carefully lower the sealed bags of pork chops into the water bath. Make sure the chops are submerged and not touching the water circulator. If you are using a ziptop baggie, then make sure the zipper top is out of the water.
  4. Clip the top of the bag onto a sous vide rack or the top of the container to keep the bags submerged.
  5. Cover the container with a lid or plastic wrap to minimize evaporation and heat loss.
  6. Let the pork chops cook in the sous vide water bath for the recommended time (see next section).

E. Boneless Pork Chops Sous Vide Cooking Temperature and Time

Sous vide cooking allows for precise temperature control, ensuring that the boneless pork chops are cooked to your desired level of doneness. The recommended temperature range for cooking pork chops sous vide is 140 degrees for medium-rare or 145 degrees for medium.
 
In terms of cooking time, it depends on the thickness of the pork chops. As a general guideline, cook 1 to 1 1/2-inch thick chops for 1 to 4 hours, and add 15 minutes for each additional 1/2-inch of thickness.

F. Grilling Sous Vide Pork Chops for an Eye-Catching Finish

Once the boneless pork chops have finished cooking in the sous vide water bath, it’s time to give them a beautiful finish. I prefer searing them on a hot grill or grill pan, but you can also finish the chops in a hot skillet. Here’s how to do it on a grill:

  1. Heat grill on high.
  2. When grill is hot, using tongs, dip a folded paper towel in canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.)
  3. Carefully remove pork chops from the sealed bags and pat them dry with paper towels. The drier the surface of the meat, the better the sear will be.
  4. Place the pork chops on the hot grill and sear, without moving, for 45 seconds to 1 minute, or just until the bottom develops grill marks. (Gently lift up one corner to see the marks.) Using a pair of tongs, flip the chops and continue cooking for an additional 45 seconds to minute to sear and mark the second side.
  5. Remove chops from the grill and let rest for 5 minutes before serving, allowing the juices to redistribute.

Tips for Sous Vide Pork Chops (Boneless)

  • Season the pork. Enhance the flavor of your pork chops by adding seasonings to the sealed bag along with the chops before cooking. This allows the flavors to infuse into the meat during the sous vide process.
  • Place pork in one layer in sealed bags. When placing the pork chops in the cooking bags, ensure they are arranged in a single layer. Avoid overcrowding the bags, allowing both sides of the chops to make contact with the bag. This ensures even heat distribution from the water bath.
  • Ensure submersion. While cooking, ensure the pork chop sealed bagged remain fully submerged in the water bath and avoid letting them rest against the water circulator. This promotes even cooking throughout the chops.
  • Follow recommended cooking times. Adhere to the recommended cooking times to achieve the desired level of doneness. Aim to cook the pork chops for at least the minimum recommended time. However, be cautious not to exceed the maximum time, as this could lead to overcooking and result in tougher meat.
  • Dry chops before grilling. Before finishing the pork chops on the grill, ensure the surface of the chops is dry. A drier surface will lead to a better sear when grilling.
  • Grill with care. Place the chops on the grill and refrain from moving them for at least 45 seconds. This allows the grill marks to form on the meat. To check the underside, gently lift one corner of a chop. And, when it’s time to flip the chops, use a pair of tongs rather than a fork. Forks can puncture the meat and cause precious juices to escape, leading to potential dryness. Lastly, don’t sear for too long or your meat will be overdone and tough – up to 1 minute per side should do it.

What to Serve with Boneless Sous Vide Pork Chops

Because pork loin chops are mild, I think it’s important to serve them with a complementary sauce. In the recipe below, I use a Djon Sauce comprised of olive oil, red wine vinegar, Dijon mustard, and fresh herbs.
 
Sous vide boneless pork chops are a versatile main dish that can be served with a variety of sides. Follow my recipe below and start with baby arugula, and then add one of these dishes:

Storing Boneless Pork Chops Sous Vide

If you have any leftover pork chops, place cooled chops in an airtight container and refrigerate. They will keep for up to 4 days. Tip: they are excellent in my Leftover Pork Quesadillas!

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One Sous Vide Pork Chop on a silver plate with a side of arugula, with more chops in the background

Boneless Pork Chops Sous Vide with Arugula

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In this step-by-step guide, I’ll show you how to achieve tender, moist, and flavorful pork chops every time using the sous vide method.

  • Prep Time: 10 minutes
  • Resting time: 5 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4 pork chops
  • Diet: Gluten Free

Ingredients

Sous Vide Boneless Pork Chops

  • 4 boneless pork loin chops, 1 to 1 1/2-inch thick
  • Kosher salt
  • Fresh ground pepper
  • 1 tablespoon extra virgin olive oil
  • 1 large (3 to 4 inches) sprig fresh parsley
  • 1 to 2 long (3 to 4 inches) chive stems
  • 1  (2 inch) sprig fresh tarragon
  • Canola, vegetable, or other high smoke point oil, for searing after cooking

Dijon Sauce

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoon Dijon mustard
  • 1 tablespoon fresh chopped parsley
  • 1 1/2 teaspoons chopped fresh chives
  • 1 1/2 teaspoons chopped fresh tarragon

Serving

  • 1 bunch baby arugula, cleaned and stems removed

Instructions

Sous Vide Boneless Pork Chops

  1. Remove chops from their packaging, rinse under cold water, and pat dry with paper towels.
  2. Season with salt and pepper and place in a resealable bag (or bags), making sure they are in a single layer.
  3. Add olive oil, parsley, chive, and tarragon.
  4. Remove as much air as possible from the bag by using a vacuum sealer. Alternatively, place the chops and seasonings in a ziptop baggie and seal with the water displacement method: Partially seal the baggie, leaving a small corner open. Slowly lower the bag into the water bath, allowing the water pressure to push out the air. Once most of the air is out, seal the bag completely.
  5. Fill the sous vide container with water, ensuring that it’s above the minimum and enough water to fully submerge the pork chops without overflowing.
  6. Attach the sous vide immersion circulator to the container and set the temperature to 140 degrees for medium-rare or 145 degrees for medium. 
  7. Once the water has reached the desired temperature, carefully lower the sealed bag of pork chops into the water bath. Make sure the chops are submerged and not touching the water circulator. If you are using a ziptop baggie, then make sure the zipper is out of the water. Clip the top of the bag on a sous vide rack or the top of the container to keep the bags submerged. Cover the container with a lid or plastic wrap to minimize evaporation and heat loss.
  8. Set the cook time between 1 and 4 hours.

Dijon Sauce

  1. While the chops are cooking, in a small bowl whisk together the vinegar, oil, mustard, parsley, chives, and tarragon. Cover and set aside.

Searing and Serving

  1. When the chops are done, preheat a grill on high. Can also use a grill pan on the stovetop.
  2. Once grill is hot, using tongs, dip a folded paper towel in the canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.)
  3. Carefully remove the pork chops from the sealed bags and pat them dry with paper towels. (The drier the surface of the meat, the better the sear will be.)
  4. Place the pork chops on the hot grill and sear, without moving, for 45 seconds to 1 minute, or until the bottom develops nice grill marks. (Gently lift up one corner to see the marks.) Using a pair of tongs, flip the chops and continue cooking for an additional 45 secondes to 1 minute to sear and mark the second side.
  5. Remove chops from the grill and let rest for 5 minutes before serving, allowing the juices to redistribute.
  6. While the chops are resting, toss the arugula with enough Dijon Sauce to lightly coat. Season with salt and pepper to taste.
  7. Divide arugula between 4 dinner plates. Top with the chops. Spoon Dijon sauce over top. Serve immediately.

Notes

Variation: If you don’t want to cook the chops sous vide, then you can just grill them:

1. Preheat grill on medium.
2. In a small bowl, whisk together the vinegar, oil, mustard, parsley, chives and tarragon.
3. When grill is hot, oil grill grates (see instruction above).
3. Place chops on grill and brush top liberally with mustard mixture. Cook for 5 to 8 minutes, turn and brush again with mustard mixture. Cook an additional 5 to 8 minutes or until done (when the chops reach 140 to 145 degrees on an instant read thermometer). Watch carefully – they will dry out if overcooked.

  • Author: Lee Clayton Roper
  • Category: Main dish, cooking tips
  • Method: Sous Vide, Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 chop
  • Calories: 231
  • Sugar: 0.1 g
  • Sodium: 370.1 mg
  • Fat: 22.2 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 0.5 g
  • Fiber: 0.2 g
  • Protein: 6.5 g
  • Cholesterol: 17.9 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Sous Vide Boneless Pork Chops FAQs

What is Sous Vide cooking?

Sous vide is a cooking technique where raw food is vacuum-sealed in a bag and cooked at a precise temperature in a circulating water bath. This method ensures even cooking and helps retain the natural flavors and juices of the food.

How long should I Sous Vide Pork Chops?

The cooking time depends on the thickness of the pork chops. For chops that are 1 to 1 1/2-inches thick, 1 to 4 hours is recommended. For each additional 1/2-inch in thickness, add around 15 minutes to the minimum time.

Can I cook multiple pork chops in the same water bath?

Yes, you can cook multiple pork chops in the same water bath, as long as the chops are in one layer in the bag, and there’s enough space in the container for water circulation.

Do you sear Pork Chops after Sous Vide?

Yes, you should sear pork chops after sous vide cooking. It adds a flavorful crust and enhances the appearance of the dish. A quick sear on an oiled grill, grill pan or hot skillet for about 1-2 minutes per side is sufficient.

The post Step-by-Step: Mastering the Art of Sous Vide Boneless Pork Chops appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/sous-vide-pork-chops/feed 0 Oven Roasted Tomatoes https://www.seasonedkitchen.com/roasted-tomatoes https://www.seasonedkitchen.com/roasted-tomatoes#respond Thu, 03 Aug 2023 12:03:00 +0000 https://www.seasonedkitchen.com/?p=6891 In this post, we’re diving deep into the wonderful world of Roasted Tomatoes, uncovering the secrets behind their mouthwatering sweetness and irresistible charm. Whether you’re a seasoned foodie or a kitchen newbie, we’ve got you covered with foolproof tips and creative serving ideas. Get ready to elevate your culinary game and discover why roasted tomatoes…

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]]> In this post, we’re diving deep into the wonderful world of Roasted Tomatoes, uncovering the secrets behind their mouthwatering sweetness and irresistible charm. Whether you’re a seasoned foodie or a kitchen newbie, we’ve got you covered with foolproof tips and creative serving ideas. Get ready to elevate your culinary game and discover why roasted tomatoes are a must-have in every food lover’s repertoire!

parchment paper filled with Roasted Tomatoes
(Photo by Laurie Smith)

This Roasted Tomatoes Recipe Has so Much Flavor!

Do you love fresh tomatoes in your salads, but are frustrated by the lack of flavor and bland color of out-of-season or store-bought tomatoes? Well, look no further! I have found that roasting Italian (Roma or plum) tomatoes concentrates the flavor and brings out their beautiful deep red tones. It’s easy to do, and can be done earlier in the day.

Why You’ll Love Roasted Tomatoes

Here are the reasons why I love these charming tomatoes:

  • Flavor explosion. As tomatoes roast in the oven their natural sweetness intensifies and their flavor concentrates, resulting in a smooth, deep, rich taste. Even out-of-season tomatoes will have rich flavor.
  • Versatility. From salads and pasta dishes to sandwiches and spreads, roasted tomatoes add a burst of richness to numerous recipes. And, it’s easy to customize the added seasoning, to fit your tastes and/or how you plan to use them.
  • Effortless elegance. With minimal effort, you can transform ordinary tomatoes into a gourmet delight. No special tools or expertise needed!

Quick Tip

What Tomatoes to Use for Roasting: I recommend using plum (also known as Roma or Italian) tomatoes. They are more firm with more flesh (vs seeds), and therefore tend to hold their shape better and don’t get mushy.

What You’ll Need for These Oven Roasted Tomatoes

Here’s an overview of the ingredients you’ll need to create these heavenly tomatoes (details including quantities are in the recipe card below):

  • Fresh tomatoes (I recommend using plum, also called Roma)
  • Fresh rosemary
  • Fresh thyme leaves
  • Kosher salt
  • Extra virgin olive oil

Variations and Additions

Dried herbs can be substituted for fresh. And, other herbs can be added or substituted as well. Try some chopped basil, chives, or oregano. Or, for another twist use a flavored olive oil, like lemon or garlic.

parchment paper filled with Roasted Fresh Tomatoes
(Photo by Laurie Smith)

How to Roast Tomatoes

  1. Prep oven and pan.
    Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  2. Prep tomatoes.
    Cut tomatoes in half crosswise. Trim bottoms so they can sit upright. Gently squeeze out seeds.
  3. Season tomatoes.
    Place tomatoes, cut side up, on prepared baking sheet. Sprinkle with rosemary, thyme and salt. Drizzle olive oil over the top of the tomatoes.
  4. Roast; cool.
    Roast for 45 minutes. The tomatoes should be soft but still hold their shape. Set aside to cool.

Do you roast tomatoes face up or down?

It depends on how you plan on using the tomatoes. To maximize their juiciness, roast them face up. For example, I prefer a juicier tomato when arranging on a salad. For a drier roasted tomato, roast them face down.

What temperature is best for roasting tomatoes?

You want to roast tomatoes at a high temperature to ensure they caramelize. I have the best luck at 400 degrees.

How long to roast tomatoes

The amount of time needed to roast tomatoes depends on the tomato size, variety and ripeness. Roasting firm plum tomatoes that are halved with the seeds removed takes around 40 to 45 minutes.

Tips for Roasting Tomatoes

Here are some tips to ensure you achieve the most delicious roasted tomatoes with the correct consistency:

  • Choose the right tomatoes. Opt for ripe but still somewhat firm tomatoes, preferably plum (Italian or Roma). This variety is more firm, with a higher flesh-to-seed ratio, and therefore is less likely to become overly mushy when roasted.
  • Roast at a high temperature. Set your oven to a high temperature, around 400 degrees. The high heat helps to create that wonderful caramelization and intensify the natural sweetness of the tomatoes.
  • Use parchment paper or a baking mat. Line your baking sheet with parchment paper or a silicone baking mat to prevent the tomatoes from sticking and to ease cleanup.
  • Don’t omit the olive oil. Make sure to drizzle the tomato halves with olive oil, as specified in the recipe. This step not only adds flavor but also helps in the caramelization process.
  • Season well. Sprinkle the tomatoes with salt, pepper, and herbs. My recipe calls for rosemary and thyme, but other herbs will work as well (basil, oregano, chives). In addition, you could add chopped garlic for an added flavor boost.
  • Don’t overcrowd the baking sheet. Give the tomatoes enough space so they have room to roast properly without steaming.
  • Roast until caramelized. Roast the tomatoes until they are soft and starting to turn a light brown, but still hold their shape. The exact time needed may vary depending on your oven and the size of your tomatoes, but it typically takes me around 45 minutes.

What to Do With Roasted Tomatoes

Roasted tomatoes add a burst of richness to numerous recipes. Arrange them on a plate of mixed greens, baby arugula, or spinach. Add to your favorite tomato-based pasta sauce. Or, put on a hamburger or inside a sandwich.

Recipes with roasted tomatoes

These tomatoes are a key ingredient in my Roasted Tomato and Arugula Salad – and make a simple salad look sophisticated and beautiful. Here are a few other recipes where you can use these roasted tomatoes:

arugula spread on a blue platter, topped with roasted tomato halves, cheese and olives
(Roasted Tomato and Arugula Salad – photo by Laurie Smith)

How to Store Roasted Tomatoes

Store roasted tomatoes in an airtight container in the refrigerator.

How long are roasted tomatoes good for?

Stored in an airtight container in the refrigerator, roasted tomatoes will last up to 4 days.

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parchment paper filled with Roasted Fresh Tomatoes

Oven Roasted Tomatoes Recipe

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Roasting fresh tomatoes is easy to do, takes just a few ingredients, concentrates the tomato flavor and brings out their beautiful deep red tones!

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes
  • Yield: 6 to 8 servings
  • Diet: Gluten Free

Ingredients

  • 8 plum tomatoes
  • 1 teaspoon chopped rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 4 teaspoons extra virgin olive oil (or more if tomatoes are very large)

Instructions

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  2. Cut tomatoes in half crosswise. Trim bottoms so they can sit upright. Gently squeeze out seeds.
  3. Place tomatoes, cut side up, on prepared baking sheet. Sprinkle with rosemary, thyme and salt. Drizzle olive oil over the top of the tomatoes.
  4. Roast for 45 minutes. Set aside to cool.

Notes

Make ahead: Tomatoes can be roasted earlier in the day and kept at room temperature until serving.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: how to, side dishes, tomatoes
  • Method: Roast
  • Cuisine: Mediterranean

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Roasted Tomatoes FAQs

Why do roasted tomatoes taste better?

Roasted tomatoes taste better for a few reasons. First, roasting at high heat causes the sugar in the tomatoes to caramelize, which intensifies their natural sweetness. Second, the moisture in the tomatoes evaporates, thereby concentrating their flavors.

Can I peel tomatoes before roasting?

I wouldn’t recommend peeling tomatoes before roasting as they will tend to lose their shape. You can easily remove the peels after roasting if desired.

Does roasting tomatoes make them healthier?

Roasting tomatoes can have both positive and negative effects on their nutritional value, so whether it makes them healthier depends on your perspective. On the positive side, lycopene (a powerful antioxidant) in tomatoes becomes more concentrated during roasting. On the negative side, some of the vitamins and nutrients in tomatoes are heat sensitive and therefore can be reduced during roasting. An example is Vitamin C. However, Vitamin A and potassium are retained post-roasting.

Why are my roasted tomatoes soggy?

Roasted tomatoes will be soggy if you over-crowded the pan (which results in the tomatoes steaming instead of roasting). It’s also possible you cooked them for too long.

This recipe was originally posted in February 2016 and updated in August 2023.

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]]> https://www.seasonedkitchen.com/roasted-tomatoes/feed 0 Braising Chicken Breasts https://www.seasonedkitchen.com/braising-chicken-breasts https://www.seasonedkitchen.com/braising-chicken-breasts#comments Sat, 26 Mar 2022 16:44:00 +0000 http://seasonedkitch.wpengine.com/?p=1732 When a recipe calls for cooked chicken (and many of mine do!), out of the main methods for cooking poultry, my preferred approach is braising – most often boneless, skinless chicken breasts. The resulting cooked chicken is moist, tender and full of flavor. Plus, it’s also customizable – you can adjust the added seasonings to your…

The post Braising Chicken Breasts appeared first on A Well Seasoned Kitchen.

]]> When a recipe calls for cooked chicken (and many of mine do!), out of the main methods for cooking poultry, my preferred approach is braising – most often boneless, skinless chicken breasts. The resulting cooked chicken is moist, tender and full of flavor. Plus, it’s also customizable – you can adjust the added seasonings to your tastes and/or to fit the recipe in which you’ll use the cooked chicken.

What Does it Mean to Braise Chicken?

Braising any meat is a two-step process. It involves first searing the meat over high heat, then slow cooking it, covered, with liquid and seasonings.

Does Braising Chicken Make it More Tender?

Yes! Braising not only results in tender chicken, it also keeps it moist and makes it even more flavorful, because the slow process allows the chicken to absorb the flavors in the braising liquid.

Braising Chicken Breast Ingredients – What can I use to braise chicken?

One of the aspects of braising that I love is the ability to customize the ingredients to your tastes, and or the flavors you want to add that fit your final dish. Besides chicken, you’ll need three things:

  1. Oil to sear the chicken. I like to use olive or vegetable oil.
  2. Liquid for simmering. You can use dry white wine, dry sherry, broth, water – even tomato juice will work.
  3. Seasonings. For a mild flavor, simply add a bay leaf. To amp it up a bit, add in a few sprigs of fresh parsley, cilantro, basil, oregano, rosemary, etc. You can also add chopped vegetables – onion, garlic, carrot, celery, etc.

How to Braise Chicken Breast

Braising is an easy process; once you learn it, you’ll use it over and over. Here are the steps:

  1. Prep pan.
    Coat the bottom of heavy large skillet (preferably cast iron) with oil and heat over high heat.
  2. Sear chicken.
    Place chicken breasts in a single layer in hot skillet and cook for 1 minute or until lightly browned. Turn over and cook 1 minute.
  3. Add liquid and seasoning(s); cook.
    Add liquid of your choice (sherry, wine, broth, etc.) and seasonings. Bring to a boil; reduce heat, cover, and simmer until an instant read thermometer inserted into the thickest portion reads 160 to 165 degrees F, around 15 to 20 minutes.
  4. Cool.
    Remove chicken from pan and set aside to cool.

How to Serve Braised Chicken Breasts

The braising method shared in this post isn’t designed to result in chicken to serve. Rather, it’s for cooking chicken that will be used in another recipe. For an “all in one” braised chicken recipe that you can cook and then serve, check out Braised Chicken with Olives and Artichokes.

How long does braised chicken last?

Cooked chicken, in a sealed container, will keep 3 to 4 days in the refrigerator or up to 2 months in the freezer.

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Braised Chicken Breast Recipe FAQ

How long do you braise chicken?

The initial step – searing – only takes around 1 minute per side. The second step of simmering in liquid typically takes anywhere from 15 to 20 minutes, depending on the thickness of your breasts.

Should you cover chicken when braising?

For the first step of searing, no, you shouldn’t cover the pan. That will trap in moisture, which will keep the chicken from browning. For the second step, definitely cover the chicken.

Can you braise chicken from frozen?

Yes, while it’s not my preferred approach, you can partially braise frozen chicken breasts. You need to be able to separate them into individual pieces. Skip the searing step and add enough liquid to cover the breasts. They will take around twice as long to cook (around 40 minutes).

Can you braise skinless chicken?

Yes – that’s what you do in this recipe!

Can you overcook chicken when braising?

You can over cook chicken breasts when braising, so keep an eye on the temperature and don’t let it go above 165 degrees. However, you really can’t overcook chicken thighs when braising.

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How to Braise Chicken Breasts

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Braised chicken breasts are tender, moist and flavorful. You can use virtually any form of liquid – dry sherry, dry white wine, broth, water – even tomato juice will work. Similarly, you can add in seasonings to your taste. In the ingredient list below, I keep it simple and just add a bay leaf. You could also toss it sprigs of fresh parsley, thyme, cilantro, rosemary, basil, etc. And, you can add some chopped vegetables (onion, garlic, carrot, celery) too!

  • Prep Time: 1 min
  • Cook Time: 22 mins
  • Total Time: 23 minutes
  • Yield: 4 braised breasts
  • Diet: Gluten Free

Ingredients

  • Olive or vegetable oil
  • 4 boneless, skinless chicken breasts
  • 1/2 cup sherry, white wine or chicken broth
  • 1 bay leaf – or sprig of parsley, cilantro, rosemary, etc.

Instructions

  1. Coat bottom of heavy large skillet (preferably cast iron) with olive oil and heat over high heat.
  2. Place chicken breasts in a single layer in hot skillet and cook for 1 minute or until lightly browned. Turn over and cook 1 minute.
  3. Add liquid and herb(s). Bring to a boil; reduce heat, cover and simmer until an instant read thermometer inserted into the thickest portion reads 160 to 165 degrees F, 15 to 20 minutes.
  4. Remove chicken from pan and set aside to cool.
  • Author: Lee Clayton Roper
  • Category: cooking tip
  • Method: Braising
  • Cuisine: French

Did you make this recipe?

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]]> https://www.seasonedkitchen.com/braising-chicken-breasts/feed 17 What to do with Thanksgiving Leftovers (20 Ideas) https://www.seasonedkitchen.com/thanksgiving-leftovers-recipes https://www.seasonedkitchen.com/thanksgiving-leftovers-recipes#respond Sun, 31 Oct 2021 20:00:00 +0000 https://www.seasonedkitchen.com/?p=11874 Thanksgiving Leftovers Recipes Thanksgiving is coming up soon, which means it will be time for leftovers! I love Thanksgiving dinner, and I love these easy to prepare dishes featuring Thanksgiving leftovers just as much. Now you can keep enjoying the results of all your holiday cooking for days to come. Below you’ll find 20 easy…

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]]> Thanksgiving Leftovers Recipes

Thanksgiving is coming up soon, which means it will be time for leftovers! I love Thanksgiving dinner, and I love these easy to prepare dishes featuring Thanksgiving leftovers just as much. Now you can keep enjoying the results of all your holiday cooking for days to come. Below you’ll find 20 easy and creative recipes using leftover turkey, stuffing, mashed potatoes, gravy and cranberry sauce. Dishes include soups, sandwiches, salads, savory pies, and even 2 breakfast dishes!

[Note: this is an update to an earlier post, adding 12 more leftovers recipes!]

collage of 8 photos of Thanksgiving leftovers recipes

Best way to store Thanksgiving leftovers to use in these recipes

Here are my recommendations on how to store your leftovers that you can use in my recipes:

  • Turkey – remove any leftover cooked meat from the bone, chop into smaller pieces and place in a sealed container in the refrigerator for up to 4 days. (I like to use a zip top baggie.) Can also be frozen for up to 1 month.
  • Stuffing – remove any leftovers from inside the turkey, and place in a sealed container in the refrigerator for up to 4 days. Can also be frozen for up to 1 month.
  • Mashed potatoes – store in a sealed container in the refrigerator for up to 4 days. I wouldn’t recommend freezing, as they can become watery.
  • Gravy – store in a sealed container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
  • Cranberry sauce – store in a sealed container in the refrigerator. Most cranberry sauces will last for around 14 days in the refrigerator, so how long it will keep depends on when you made it. Can be frozen for up to 3 months.

How long are Thanksgiving leftovers good?

How long your Thanksgiving leftovers will last depends on what they are. Most will last 4 days in the refrigerator, and anywhere from 1 to 4 months in the freezer. See details by type of food above.

Thanksgiving Leftover Turkey – 16 Recipes

close up shot of 4 Kentucky Hot Browns on a foil lined pan

Kentucky Hot Brown Recipe

Kentucky Hot Browns are pure comfort food – an open-faced turkey sandwich topped with sliced tomatoes, bubbly cheese sauce and crispy bacon. Mom added unique touches to the original hot brown recipe – yellow Cheddar cheese and sliced ham – making our family’s version unique, and we think even more tasty. Note that the recipe can easily be scaled up or down, depending on desired portion size as well as number of portions.

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blue pie dish filled with Tourtiere

Tourtière – Meat and Potato Pie

Tourtière – sautéed pork, onions, turkey and mashed potatoes flavored with garlic, thyme, sage and spices are the flavorful filling in this delicious double-crust pie. Comfort food at its best!

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Leftover Turkey Casserole with Rice

Turkey and Rice Casserole is an easy to prepare, healthy and clever way to use up leftovers, including roast turkey (or chicken) and rice. Fill a spinach-brown rice crust with turkey, onions and cheese, then top with a curry-spiked mushroom gravy.

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Mug filled with Zucchini Soup, on a plate next to a panini sandwich

Zucchini Soup with Turkey and Cheddar Panini

Robert and I love enjoying a warm bowl of soup alongside a delicious sandwich for a casual Sunday supper. I particularly love this Zucchini Soup because it is actually healthy (low in fat and carbs), a snap to put together – and, best of all, scrumptious! We enjoy it together with a Turkey, Chutney and

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Simply substitute leftover cooked turkey for the cooked chicken in these 12 amazing, quick and easy recipes:

Creamy Chicken Artichoke Soup

A Cheesecake Factory copycat, Creamy Chicken Artichoke Soup with Mushrooms is the perfect fall soup recipe: rich, ultra comforting and filling. Mild, nutty artichokes, meaty chicken, earthy mushrooms, sweet peppers, onions, garlic and potatoes are simmered in a white wine-broth-thyme mixture, then finished off with creamy milk and sharp Cheddar Cheese.

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chicken-noodle-soup-recipe

Homemade Chicken Noodle Soup

Who doesn’t like Chicken Noodle Soup? I know it always makes me feel better, any time of year. Rich chicken broth is combined with carrots, celery, onion, fresh herbs – and of course chicken and noodles. (Tips for making perfect Chicken Noodle Soup are included above the recipe.)

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white platter showing Pesto Chicken and Vegetables with Pasta

Pesto Chicken and Pasta with Veggies

Easy to prepare in under 25 minutes, this chicken and pasta recipe is perfect for busy night dinner. And it’s super versatile! Use in-season vegetables, and any size or shape pasta. Plus, choose from three unique scrumptious pesto recipes.

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Mexican-chicken-black-beans-and-rice-recipe

Mexican Beans and Rice with Chicken

Mexican Chicken Black Beans and Rice is a quick and easy casserole that takes minutes to prepare and is guaranteed to please!

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white plate with Chicken Enchiladas Suizas

Chicken Enchiladas Suizas

Chicken Enchiladas Suizas are easy enough for every day, impressive enough for casual entertaining. “Suizas” roughly means Swiss, and when used to describe enchiladas, it means the dish is topped with a cream or creamy cheese-based (not cream cheese!) sauce.

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white plate with a slice of Crustless Southwestern Chicken Pie

Crustless Southwestern Chicken Pie

Super quick and easy to prepare, Crustless Southwestern Chicken Pie is perfect for busy day dinner. It’s a great way to use up leftover cooked chicken or turkey, and can be easily made gluten free, too (see Note below).

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Rowes of Curried Chicken Bites

Curried Chicken Bites

Curried Chicken Bites are colorful, a bit spicy (depending on how much curry powder you use), a bit earthy, and super flavorful. They are easy to prepare, make ahead two-bite appetizers that are sure to please!

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close up shot of Tarragon Chicken Salad, igredients in rows

Tarragon Chicken Salad

Our Tarragon Chicken Salad is a unique twist on the iconic deli chicken salad, adding in complementary fresh ingredients as well as offering two elegant presentations to choose from. And it can be prepared the day before serving, making it perfect for a luncheon or casual busy day dinner.

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White plate filled with Chicken,Blueberry and Mango Salad

Chicken Blueberry Salad Recipe with Mango Salad Dressing

Chicken, Blueberry and Mango Salad with Mango Vinaigrette is cool, crisp and beautiful. Easy to prepare with readily available ingredients, this main dish chicken salad is perfect for summer dinners.

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round white shallow bowl filled with Chicken, Artichoke Hearts, Quinoa and Brown Rice Salad

Chicken, Artichoke Hearts, Quinoa and Brown Rice Salad

Earthy, flavorful and colorful, Chicken, Artichoke Hearts, Quinoa and Brown Rice Salad is easy to prepare and oh, so delicious!

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Chicken and Orzo Salad with Peanut Dressing

This main dish salad recipe is super quick and easy to prepare. Chop while the pasta cooks, mix the dressing while it cools. Dinner in 20 minutes! Great for picnics and potlucks, too.

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Curried-chicken-pasta-salad-recipe-seasonedkitchen.com

Curried Chicken Pasta Salad

What could be better on a hot summer day than a cool and refreshing summer salad of roasted chicken, pasta, apple and celery tossed with a delicious mango-curry sauce. Another timeless recipe out of my mom’s recipe box that never disappoints. It is one of our favorites to take to outdoor summer concerts at the

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Thanksgiving Leftover Stuffing – 2 Recipes

My favorite way to use up leftover stuffing is in these 2 creative and yummy breakfast dishes.

Blue baking dish with Cheesy Baked Eggs with Leftover Stuffing

Thanksgiving Leftovers Breakfast: Stuffing Breakfast Casserole

Have you ever had breakfast with Thanksgiving leftovers? Let me tell you, Stuffing with Eggs is a must-try breakfast casserole. So easy to prepare, it’s the perfect way to quickly use up any flavor of leftover stuffing. The stuffing crisps up in the oven and is the perfect crunchy base to hold luscious, soft baked eggs that are topped with gooey grated cheese.

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White platter with Leftover Thanksgiving Stuffing and Gravy Eggs Benedict

Leftover Stuffing Patties for Eggs Benedict with Gravy

Leftover Stuffing Patties for Eggs Benedict with Gravy is a quick and easy, creative way to use up holiday leftovers. Flavorful and moist with a crispy crust, Stuffing Patties are topped with poached eggs and finished with reheated leftover gravy. 

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Thanksgiving Leftover Mashed Potato Recipe

overhead shot of Shepherd's PIe, with a corner scooped out showing the filling

Shepherd’s Pie

Hearty and satisfying, Shepherd’s Pie is the perfect warm and comforting dinner on a cold evening. 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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Thanksgiving Leftover Cranberry Sauce Recipe

Narrow necked bottle filled with Cranberry Vinaigrette.

Cranberry Vinaigrette

Bold and beautiful Cranberry Vinaigrette is a quick, easy and festive way to brighten up most any holiday salad. It can be prepared with cranberry relish, chutney, sauce or even frozen cranberry cocktail!

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The post What to do with Thanksgiving Leftovers (20 Ideas) appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/thanksgiving-leftovers-recipes/feed 0 4 Tips for Making Perfect Mashed Potatoes https://www.seasonedkitchen.com/tips-perfect-mashed-potatoes https://www.seasonedkitchen.com/tips-perfect-mashed-potatoes#respond Mon, 11 Nov 2019 19:13:57 +0000 https://www.seasonedkitchen.com/?p=11791 Mashed potatoes are one of those dishes that are easy to prepare, but can be difficult to do well. So, I thought I would share my top tips on making creamy, smooth and flavorful mashed potatoes every time. Tips for perfect mashed potatoes Use Yukon Gold potatoes. They produce the creamier texture I prefer. For…

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]]> Mashed potatoes are one of those dishes that are easy to prepare, but can be difficult to do well. So, I thought I would share my top tips on making creamy, smooth and flavorful mashed potatoes every time.

close up showing a bowl of mashed potatoes with parsley and chives

Tips for perfect mashed potatoes

  1. Use Yukon Gold potatoes. They produce the creamier texture I prefer. For a fluffier texture, use a mix of Yukons and russets.
  2. Dry potatoes before mashing. After cooking the potatoes until tender, put them back into the pot and toss them around over high heat to dry them out. This step seems to enhance the flavor and prevents them from getting runny.
  3. Mash while hot. Mash the potatoes while they’re still hot, then mix in slices of cold butter. You can use a manual masher or food mill; or, if you prefer a smoother texture, use an electric hand mixer.
  4. Add hot milk. Heat the milk before adding! It will blend in better.

Now you’re ready to make my Mashed Potatoes with Parsley and Chives!

Pin the tips now to save for later –

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]]> https://www.seasonedkitchen.com/tips-perfect-mashed-potatoes/feed 0 Cooking on National TV! https://www.seasonedkitchen.com/cooking-on-national-tv https://www.seasonedkitchen.com/cooking-on-national-tv#comments Tue, 20 Feb 2018 01:01:34 +0000 https://www.seasonedkitchen.com/?p=9122 A behind-the-scenes look at my appearance on Hallmark Channel’s “Home & Family“ Last week I had an amazing experience – my first national TV appearance! I was a guest on Hallmark Channel  show Home & Family. I thought I would share a bit of my experience with you all. First, my fabulous publicist Trina Kaye…

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]]> A behind-the-scenes look at my appearance on Hallmark Channel’s “Home & Family“
Lee-Roper-Home-and-Family-Hallmark-Channel-cooking-demo
(Click on the photo above to see my segment on Home & Family!)

Last week I had an amazing experience – my first national TV appearance! I was a guest on Hallmark Channel  show Home & Family. I thought I would share a bit of my experience with you all.

First, my fabulous publicist Trina Kaye drove me to the Universal Studios Back Lot, which is where the Home & Family set is located – in this house:

Home-and-family-set-house-lee-demo

After checking in, we were shown to my dressing room – yes, I had my own dressing room! All the offices, dressing rooms, make up, hair, etc. were in trailers; here I am in mine:

Lee-dressing-room-home-and-family-set

Shortly after getting my “TV clothes” hung up, we were asked to go to the house for a rehearsal. For my segment, I was making Cheese Blintz Soufflés with Blueberry Balsamic Sauce (from my latest cookbook, Fresh Tastes) together with the show’s co-host, Debbie Matenopoulos. She’s extremely nice, fun and very professional – she really knows what she’s doing. Plus, she’s a cookbook author, so it was great to be cooking on-air with someone who has cooking expertise! We did a quick run through, going over what they wanted me to say and do, where to stand, etc.

Lee-Debbie-rehearsal-home-and-family-set

The folks at Home & Family make it very easy to be a guest on their show. First, they prep and style all the food! In all my prior TV appearances, I’ve always done everything. This experience was so much easier – to have professionals supporting me through the entire process definitely eliminated any stress.

After rehearsal, we went to what they call the “Craft Services” tent, where lunch was served. There was a delicious catered buffet of salmon, chicken, salads, and cookies. In addition, there was a separate table of small sandwiches and snack foods. All super yummy. And it was a beautiful day (around 70 something degrees at that point), so it was delightful for this Colorado girl to sit outside and enjoy the warm weather!

home-and-family-set-craft-services-tent

While we were in the tent, a group of around 20 or 30 people showed up. It turns out they are the fan club for the hugely popular Hallmark Channel show, When Calls the Heart. They had flown in from as far away as Paris, to meet and talk to the star of the show, Erin Krakow. Turns out Erin was also a guest on Home & Family show that day. The show’s fans are called “Hearties” (see the heart necklaces some of them are wearing in the photo above) and their Facebook group has almost 60,000 members!

We had a few hours until my taping, as I was “Segment 6”. So, when the taping for the other segments began, Trina and I went into the house to watch. Then, all of a sudden (or so it seemed!), it was my turn. After a quick wardrobe change, I was in the Home & Family kitchen, not just with co-host Debbie, but also joining us were Debbie’s co-host Mark Steines, a few of the show’s “family members” (regulars), and two of the shows other guests – the previously mentioned Hallmark Channel star Erin Krakow (When Calls the Heart), and also a charming young fellow Milo Manheim, star of the upcoming movie Zombies (and son of Emmy-winning Camryn Manheim, who was also on set!).

The time went quickly, and before I knew it, we were done. The demo was a blast, and they all loved the cheese blintzes! Click on this photo to watch us cooking:

Lee-Roper-Home-and-Family-Hallmark-Channel-cooking-demo

Everyone was so nice and supportive. They had one last request of me, and that was to shoot a quick promo for my segment. It took me a few tries to get it right:

Many thanks to Trina for all her support and to all the folks at Home & Family who made me shine on air!

FYI, here’s the Cheese Blintz Soufflés with Blueberry Balsamic Sauce recipe:

Cheese-Blintz-Souffles-Blueberry-Balsamic-Sauce-Recipe-www.seasonedkitchen.com

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