Cooking Tips Archives - A Well Seasoned Kitchen https://www.seasonedkitchen.com/category/cooking-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 Cooking Tips Archives - A Well Seasoned Kitchen https://www.seasonedkitchen.com/category/cooking-tips 32 32 How To Peel A Peach https://www.seasonedkitchen.com/how-to-peel-a-peach https://www.seasonedkitchen.com/how-to-peel-a-peach#respond Tue, 22 Jul 2025 17:08:10 +0000 https://www.seasonedkitchen.com/?p=31389 Learn how to peel a peach perfectly with no mess, no fuss, and no vegetable peeler needed! This easy, tested method gives you flawless fruit for baking, cooking, or fresh eating.

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]]> Learn How To Peel A Peach using this effortless, kitchen-tested technique that will deliver perfectly peeled peaches without any mess and without the need for a vegetable peeler! This foolproof method preserves every drop of that sweet summer juice while leaving you with pristine, ready-to-use fruit for your favorite peach recipes.

Freshly peeled peaches, ready to be sliced and pitted for use in your favorite recipes.

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Perfectly peeled peaches elevate every dish, from golden peach pie and muffins to silky peach sauce and fresh summer salads. Mastering this simple technique will save you time, frustration, and wasted fruit. After years of testing various methods, I’m sharing my foolproof, step-by-step approach to peeling peaches like a pro.

My Easy Method for Peeling Peaches

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

Step 1: Score the skin.

Take a sharp paring knife (or other small kitchen knife) and lightly cut a score mark (a small ‘X’) into the bottom of each peach (the side opposite the stem). This tiny cut helps the skin slip off easily during the next step.

Overhead view of a peach with a shallow “X” through the skin on the bottom.

Step 2: Blanch.

Bring a large pot of water to a boil. Carefully lower the peach into the boiling water, letting it cook for 45–60 seconds. Keep an eye out – you’ll see the skin near the ‘X’ begin to curl and pull away from the flesh.

A large pot of boiling water with a single peach.

Step 3: Cool & peel.

Carefully lift the peach from the water with a slotted spoon and transfer it to a cutting board. Let the peach cool just until it’s comfortable to handle. Once cool, gently pinch the loosened skin at the ‘X’ and peel it back – it should slip off effortlessly in smooth, wide strips.

Skin being carefully peeled off a blanched peach.

Step 4: Identify the seam.

Find the peach’s natural seam – a subtle crease running from stem to base where the fruit curves inward slightly. This is Mother Nature’s guide, showing you exactly where the peach is ready to split apart with ease.

Peeled peach with a clearly identified seam down the middle for cutting into.

Step 5: Halve and pit.

With a sharp knife, follow the natural seam in one smooth motion, cutting cleanly around the entire peach. Cradle each peach half in your palms and twist gently in opposite directions to separate.

Hand holding peeled peach in place and a sharp knife about halving the peach.

The two halves should separate easily. If needed, wedge your thumb into the seam to coax stubborn halves apart. Discard the pit, and your perfectly halved peach is now ready for you to use in your recipes!

It’s normal for the pit to remain stuck to the flesh when using clingstone peaches. If that happens, make further cuts around the stone in slices, cutting away from the pit. You can then gently remove the flesh, one slice at a time, until the stone is free.

Thumb wedged in seam of peach to help split it apart.

Tips for Success

  • Best type of peach. Use freestone peaches that are slightly under-ripe to ripe (avoid overripe ones). They tend to peel and halve the easiest using the method outlined above. Overripe peaches are too soft. I buy my peaches hard, then let them ripen on the kitchen counter until fragrant and soft to the touch. I find this approach results in sweet peaches that are full of flavor and not bruised.
  • Extra blanching time. If the skin resists peeling, simply return the peach to boiling water for 15-30 more seconds – this extra time helps loosen the skin without overcooking the fruit.
  • Blanch in batches. Use a large pot to blanch up to 6-8 whole peaches at a time. Most recipes require 4 or more peaches. You can always blanch more and store your peeled peaches in the fridge for later use.
  • Place in an ice bath (optional). Transfer the peaches to an ice bath with cold water immediately after blanching. Leave them submerged until completely cool to the touch, about 1-2 minutes. This step, called ‘shocking’, halts the cooking process by rapidly cooling the peaches in ice water and is recommended if you intend to use your peaches in fresh dishes, like salads, or if your peaches are very ripe.
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Frequently Asked Questions

How can I select the best fresh peaches for my recipes?

Look for vibrant red and yellow skin (avoid green tones), smell the peaches for a sweet, fragrant aroma, and gently squeeze them to test for slight give without mushiness. Avoid peaches with bruises, brown spots, or wrinkled skin, as these are signs of over-ripeness or damage. A ripe peach should feel softly firm (not rock-hard or squishy) and smell peachy.

Are you supposed to peel a peach?

Not always! Peeling a peach is great for recipes where you don’t want the skin as added texture, or if you generally don’t enjoy the texture of peach skin. That said, I’ve left peach skin on for other dishes where it adds a lovely addition to the overall flavor and texture of the recipe, such as Grilled Peach Salad and Butterscotch Pudding Filled Peaches.

What’s the easiest way to peel a peach?

I’ve found blanching peaches in boiling water to be the best and easiest way to peel a peach. I know that some online guides show you how to peel a peach using the microwave but the risk is uneven heating which means that you may still need to use a vegetable peeler.

When is it best to use fresh ripe peaches?

Always buy and use peaches during peach season, which will differ depending on your location. It’s the best way to get that sweet summertime peach flavor. Look out for specials at your local grocery store or try to purchase your juicy peaches from farmer’s markets.

Favorite Peach Recipes

Once peeled and pitted, your peaches are ready for your favorite recipes. Here are a few delicious ways to use them:

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Freshly peeled peaches, ready to be sliced and pitted for use in your favorite recipes.

How To Peel A Peach

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Learn how to peel a peach perfectly with no mess, no fuss, and no vegetable peeler needed! This easy, tested method gives you flawless fruit for baking, cooking, or fresh eating.

  • Prep Time: 10 mins
  • Cook Time: 1 minute
  • Total Time: 11 minutes
  • Yield: 6 peaches

Ingredients

  • Peaches, ripened
  • Water, boiling
  • Ice (optional)

Instructions

  1. Take a sharp paring knife and lightly score a small ‘X’ into the bottom of each peach (the side opposite the stem). This tiny cut helps the skin slip off easily during the next step.
  2. Bring a large pot of water to a boil. Carefully lower the peach into the boiling, letting it blanch for 45–60 seconds. Keep an eye out – you’ll see the skin near the ‘X’ begin to curl and pull away from the flesh.
  3. Carefully lift the peach from the water with a slotted spoon and transfer it to a cutting board. Let the peach cool just until it’s comfortable to handle. Once cool, gently pinch the loosened skin at the ‘X’ and peel it back – it should slip off effortlessly in smooth, wide strips.
  4. Find the peach’s natural seam – a subtle crease running from stem to base where the fruit curves inward slightly. This is Mother Nature’s guide, showing you exactly where the peach is ready to split apart with ease.
  5. With a sharp chef’s knife, follow the natural seam in one smooth motion, cutting cleanly around the entire peach. Cradle each half in your palms and twist gently in opposite directions. 
  6. The two halves should separate easily. If needed, wedge your thumb into the seam to coax the halves apart. Discard the pit, and your perfectly halved peach is now ready for you to use in your recipes!

Notes

  • You’ll need a large pot, a cutting board, and a sharp kitchen knife to peel and pit your peaches.
  • An ice bath is an optional step if you want to stop further cooking of the peaches once they’ve been blanched. This is recommended if using the peaches cold, as in a salad.
  • Author: Lee Clayton Roper
  • Category: Cooking tips
  • Method: Stovetop
  • 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!

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]]> https://www.seasonedkitchen.com/how-to-peel-a-peach/feed 0 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…

The post How to Split A Chicken Breast (Butterfly and Halve) appeared first on A Well Seasoned Kitchen.

]]> 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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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 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…

The post Oven Roasted Tomatoes appeared first on A Well Seasoned Kitchen.

]]> 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.

Print
parchment paper filled with Roasted Fresh Tomatoes

Oven Roasted Tomatoes Recipe

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Print Recipe

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 The Best Seasoning for Chicken https://www.seasonedkitchen.com/how-to-season-chicken https://www.seasonedkitchen.com/how-to-season-chicken#respond Sat, 22 Apr 2023 11:04:00 +0000 https://www.seasonedkitchen.com/?p=22626 Chicken is one of the most versatile and popular meats, and for good reason. It’s a healthy and tasty source of protein that can be cooked in countless ways to suit almost any taste preference. However, cooking chicken that’s flavorful, moist and tender can sometimes be a challenge. That’s where seasoning comes in. There are…

The post The Best Seasoning for Chicken appeared first on A Well Seasoned Kitchen.

]]> Chicken is one of the most versatile and popular meats, and for good reason. It’s a healthy and tasty source of protein that can be cooked in countless ways to suit almost any taste preference. However, cooking chicken that’s flavorful, moist and tender can sometimes be a challenge. That’s where seasoning comes in. There are many different ways to season chicken, from marinades and rubs to sauces and brines. In this post, we’ll take a closer look at six of the most popular methods for seasoning chicken, along with some recipe suggestions to help you get started. Whether you’re a beginner cook or a seasoned pro, there’s something here for everyone to enjoy.

4 photo collage of various chicken recipes with the title of the post in the middle

The Best Way to Season Chicken

Chicken is a very versatile meat that can be cooked in many different ways and paired with a wide range of flavors and ingredients to create a variety of dishes. It can be seasoned with many different herbs, spices, sauces, and marinades to achieve different flavor profiles. In this post, I go into detail about six different seasoning methods for chicken – explaining each one and including a corresponding recipe example.

Chicken Seasoning Ideas

There are many different ways to season chicken. Here’s an overview of 6 of the most popular methods:

white plate with Grilled Rosemary-Dijon Chicken Breassts

Marinade

Marinades are a great way to add flavor. They typically consist of a combination of oil, vinegar, herbs, and/or spices. Use marinades to flavor chicken before cooking and/or to season the chicken while it’s cooking by using it as a basting sauce. The combination of ingredients used in a marinade will depend on personal tastes. Give our Chicken with Rosemary Dijon Marinade a try, it’s always a crowd-pleaser in our house!

Get the recipe
4 Air Fryer Fried Chicken Breasts on a plate, with fresh lettuce around the edges

Crusted Chicken

Homemade breadcrumbs, Panko breadcrumbs, grated Parmesan cheese, or chopped nuts – all of these and more make great crunchy coatings. There is a layering process involved in adding a crust to chicken, that varies slightly depending on the crust’s ingredients. And, crusted chicken can be baked, pan-fried, or cooked in an air fryer. Our Air Fryer Fried Chicken is a favorite for its crispy exterior, moist interior, and versatility.

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round white platter filled with spicy chicken wings; guacamole in a bowl on the side

Chicken Rub

Rubs are a super quick and easy way to jazz up chicken. In fact, chicken takes on a new personality when rubbed with sweet, smoky, and/or salty spices and then cooked. My Spicy Chicken Wings pack a flavorful punch, thanks to a combination of seven smoky, spicy, piquant, and salty spices used in the coating!

Get the recipe
Close up of blue plate holding a portion of Chicken Paprikash

Sauce for Chicken

Sauces can add both flavor and moisture to chicken. There are many different types of sauces, ranging from simple to complex. In some cases, chicken is cooked in a sauce; others the sauce is prepared separately and added when serving. In Hungarian Chicken Paprikash, chicken pieces are stewed in a richly colored, ambrosial sauce of onion, tomatoes, spicy peppers, paprika, and sour cream.

Get the recipe
side shot of stuffed, roasted whole turkey

Brine

Brining helps make chicken both tender and flavorful. Brines are made by dissolving salt in water, then, if desired, layering in additional flavors by adding herbs, spices, or sugar. Chicken is then marinated in the brine for 1 to 12 hours before cooking. I always brine my Thanksgiving turkey – directions can be found in the Oven Roast Turkey recipe in my cookbook A Well-Seasoned Kitchen®.

Stuffed Chicken

Stuffing chicken with various ingredients adds flavor and texture. There are many different stuffing recipes available; one of my go-to’s is Spinach and Cheese Stuffed Chicken Breasts with a Cherry Balsamic Glaze. Our “how to stuff a chicken breast” instructions ensure the stuffing stays inside the chicken breast!

Get the recipe

Tips for Seasoning Chicken

Here are some tips for seasoning chicken:

  1. Match seasoning to the cooking method. Different cooking methods require different seasoning approaches. For grilling, you’ll want to use a dry rub or marinade. For baking or frying, you might want to use a crust.
  2. Use fresh herbs in marinades and brines. Fresh herbs can add a subtle, fresh flavor to both marinades and brines. If you don’t have fresh, you can use dried – just keep in mind that dried herbs have a concentrated, stronger flavor. The general rule of thumb is 1 to 3; that is, 1 teaspoon of dried herb = 3 teaspoons of fresh.
  3. Watch the time when using acidic ingredients. When you have an acidic ingredient in a marinade (like lemon juice or vinegar), limit the marinating time to 2 hours. Any longer and the acid can cause the meat to become tough.
  4. Watch the time when brining. If you brine chicken for too long (I recommend no more than 12 hours), it can become overly salty and even mushy.

How to Season Chicken FAQs

What are the best herbs for chicken?

Many herbs pair well with chicken, including dill, basil, cilantro, rosemary, oregano, thyme, and parsley.

How long should seasoning sit on chicken?

It all depends on the seasoning method and ingredients. Brining times are the longest, followed by marinating, then crusted, then rubbed. If the seasoning includes an acidic ingredient, then the resting time will be less (see the Tips section above).

Do you wash chicken before seasoning?

I always rinse and pat dry my chicken before seasoning. Just make sure to avoid any cross-contamination in your kitchen when doing so:
1. Empty your sink of all items before rinsing chicken.
2. Avoid splashing any water or chicken juice on other surfaces.
3. Place rinsed chicken on a paper towel-lined rimmed cookie sheet next to the sink.
4. Pat dry with more paper towels and immediately throw used towels away.
5. Thoroughly wash cookie sheet, sink, and your hands with soap and water

How do you add flavor to dry chicken?

If your cooked chicken is dry, make a flavorful sauce to serve with it. Try to match the sauce to how the chicken was originally seasoned. A mushroom sauce works well in many instances.

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collage of 4 chicken dishes, formatted for sharing on social media

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]]> https://www.seasonedkitchen.com/how-to-season-chicken/feed 0 11 Different Ways to Cook Chicken https://www.seasonedkitchen.com/10-easy-and-delicious-ways-to-prepare-chicken https://www.seasonedkitchen.com/10-easy-and-delicious-ways-to-prepare-chicken#respond Sat, 11 Feb 2023 20:15:00 +0000 https://www.seasonedkitchen.com/?p=7666 Chicken is a versatile meat that can be cooked in a variety of ways to bring out its delicious flavor and texture. Whether you prefer it crispy and golden, juicy and tender, or succulent and flavorful, there’s a cooking method that will suit your taste. In this post, we’ll explore 11 different ways to make…

The post 11 Different Ways to Cook Chicken appeared first on A Well Seasoned Kitchen.

]]> Chicken is a versatile meat that can be cooked in a variety of ways to bring out its delicious flavor and texture. Whether you prefer it crispy and golden, juicy and tender, or succulent and flavorful, there’s a cooking method that will suit your taste. In this post, we’ll explore 11 different ways to make chicken, from roasting and baking to sautéing and pan frying, grilling, poaching, and slow cooking. Each method has its own unique characteristics and results in a delicious dish, perfect for any occasion. Whether you’re a seasoned cook or just starting out in the kitchen, this guide will give you the knowledge and inspiration you need to create mouthwatering chicken dishes at home.

collage of 9 photos showing various ways to make chicken

11 Different Ways to Cook Chicken

round white platter filled with spicy chicken wings; guacamole in a bowl on the side

Roast (or Bake)

Roasting chicken is a method of cooking in which the chicken is placed in an oven and cooked, uncovered, for a specific amount or time, until the internal temperature reaches 165 degrees. Chicken can be roasted either at a high temperature (around 400°F) to ensure the skin is crispy, or at a lower temperature for more a more tender texture. Roasting is my preferred method for cooking bone-in, skin-on whole chicken or pieces.

Example: Spicy Chicken Wings
braised chicken thighs with olives and artichoke hearts in a shallow Dutch oven

Braise

Braising is a two-step cooking method that involves first searing chicken in a pan over high heat, and then simmering it in liquid (such as broth or wine) and seasonings over low heat until the meat is tender and flavorful. When a recipe calls for cooked chicken, my preferred method for cooking boneless, skinless chicken breasts is braising. I find this method results in tender, moist, flavorful chicken.

Example: Braised Artichoke Chicken
one cooked chicken breast on a metal spatula, over a pan with more chicken and. tomato-olive sauce

Sauté (or Pan Sear)

Sautéing is a cooking technique in which chicken is cooked quickly in a hot pan with a small amount of oil. The high heat sears the outside of the chicken, creating a crispy texture, while keeping the inside moist and tender. I often sauté chicken and then finish it with another method like roasting or braising.

Example: Chicken with Kalamata Olives and Tomatoes

Pan Fry

Pan frying is similar to sautéing, but the chicken is cooked in more oil and over a slightly lower heat. The oil helps cook the chicken evenly and adds flavor. Often the chicken is dredged (coated) with flour before frying, to ensure a crispy exterior and moist interior.

stir fry chicken, pea pods, almonds, green onion and rice arranged in a flat bowl

Stir Fry

Stir frying is a cooking technique in which small pieces of chicken, often together with chopped vegetables, are quickly cooked in a hot wok or pan with a small amount of oil. The chicken is continually stirred, ensuring that all sides are cooked evenly. Stir fry is considered a healthy way to cook, given the small amount of oil needed. And, the flavor combinations are endless!

Example: Healthy Chicken Stir Fry
4 Air Fryer Fried Chicken Breasts on a plate, with fresh lettuce around the edges

Air Fry

Air frying is a cooking method that uses hot air to cook food. Chicken pieces are placed in an air fryer basket and cooked at a high temperature until crispy on the outside and fully cooked on the inside. While air frying is a considered a new technique, it actually leverages the well-established technology of induction heat, but within a smaller space, resulting in faster cooking times compared to a conventional oven.

Example: Air Fryer Fried Chicken
round white shallow bowl filled with Chicken, Artichoke Hearts, Quinoa and Brown Rice Salad

Poach

Poaching is a gentle cooking method in which chicken is simmered in liquid (such as water or broth) until fully cooked. According to Bon Appétit, it’s important to season the liquid with salt and place the chicken in cold water, to ensure a gradual cooking process, resulting in tender and not chewy chicken.

Example: Use poached chicken in Chicken, Artichoke Hearts, Quinoa and Brown Rice Salad
Grilled chicken breasts with caramelized red onion, quinoa and brown rice, and tossed salad

Grill

Grilling is a cooking method that involves cooking chicken on a hot grill or over an open flame. This method creates a crispy exterior and juicy interior. Grilled chicken is typically marinated, seasoned and/or basted with a sauce. I adore grilling chicken, not only for the smoky flavor it imparts, but also because it results in a bolder flavor – and the grill marks add visual appeal.

Example: Grilled Chicken with Caramelized Red Onion
Blue plate showing a portion of Hungarian Chicken Paprikash

Slow Cook

Slow cooking is a method in which chicken is cooked in a slow cooker or crockpot for several hours on low heat. This method results in tender and flavorful chicken that falls off the bone. If you want the chicken to hold together for serving, then use bone-in, skin-on breasts or thighs. When using boneless, the meat tends to fall apart – which is fine in some dishes.

Example: Hungarian Chicken Paprikash
white plate with Grilled Rosemary-Dijon Chicken Breassts

Sous Vide

Sous vide is a cooking method in which chicken is placed in a vacuum-sealed bag and cooked in a temperature-controlled water bath for a precise amount of time. The meat is then removed from the bag and seared (or grilled) over high heat on both sides for a few minutes just before serving. This method results in perfectly cooked chicken that is evenly cooked from edge to edge. I find sous vide is an excellent make ahead method when entertaining, because you can’t overcook the chicken (you can leave it in the water bath for 2 hours and it will stay at 165 degrees). And, it just takes minutes to sear the chicken right before you serve it.

Example: Sous Vide Grilled Chicken

Stew

Stewing is a cooking method in which chicken is simmered in a liquid (such as broth or sauce) with vegetables and spices for a long period of time. This method results in tender chicken and flavorful broth.

Example: Coq au Vin (in my cookbook “Fresh Tastes”)

Best Methods to Thaw Frozen Chicken

If you’re like me and you eat a lot of chicken, chances are you store chicken in your freezer. There are several safe methods to thaw frozen chicken; here are two I recommend:

1. Refrigerator thawing: This is the safest and most recommended method for thawing chicken. Simply place frozen chicken in the refrigerator and allow it to thaw slowly over 24 to 48 hours, depending on the size of the chicken pieces. This method ensures the chicken will thaw evenly and will not reach temperatures that are high enough to promote bacterial growth.

2. Cold water thawing: This method is faster than refrigerator thawing but requires more attention. Place the frozen chicken in a sealed plastic bag and immerse it in cold water. Change the water every 30 minutes, and cook the chicken immediately after it has thawed.

I don’t recommend thawing chicken in the microwave, as it can result in uneven cooking and partially cook the chicken in the process.

How to Cook a Chicken FAQs

Should you wash chicken before cooking?

The USDA and other food health and safety agencies recommend against washing or rinsing chicken before cooking, due to the risk of cross-contamination. When raw chicken is washed, its juices can splash onto counters, cutting boards and other kitchen surfaces, potentially contaminating them with harmful bacteria that can lead to illness.

What is the internal cooking temp for chicken?

Chicken should be cooked to an internal temperature of 165 degrees.

How to cook frozen chicken?

Cooking frozen chicken is possible, but it takes longer and can result in uneven cooking. Additionally, some parts of the chicken may start to cook and become dry before other parts have thawed, which can result in a less desirable texture. If you do need to cook frozen chicken, I think the best methods are braising, poaching or baking. Keep in mind that frozen chicken can take up to 50% longer to cook.

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]]> https://www.seasonedkitchen.com/10-easy-and-delicious-ways-to-prepare-chicken/feed 0 My 15 Most Popular Posts of 2022 https://www.seasonedkitchen.com/15-most-popular-posts-of-2022 https://www.seasonedkitchen.com/15-most-popular-posts-of-2022#respond Mon, 02 Jan 2023 22:14:10 +0000 https://www.seasonedkitchen.com/?p=20603 As we begin 2023, I thought I would take a look back at 2022 and see which posts you all liked the most – that received the most traffic during the year (measured by the total number of page views and sessions – or active engagements with the page). There’s quite a variety – from…

The post My 15 Most Popular Posts of 2022 appeared first on A Well Seasoned Kitchen.

]]> As we begin 2023, I thought I would take a look back at 2022 and see which posts you all liked the most – that received the most traffic during the year (measured by the total number of page views and sessions – or active engagements with the page). There’s quite a variety – from cocktails, appetizers and main dishes, to how-to instructions and entertaining tips. Interestingly, most of the top recipes were my “quick and easy” dishes!

Here they are, in order of popularity:

red wicker plate holding 4 slices (1 portion) of Leftover Pork Quesadillas with a small bowl of Tomato Mango Salsa alongside

Leftover Pork Quesadillas

Quesadillas are an excellent way to use up leftovers – like these scrumptious Leftover Pork Quesadillas. Cooked pork is combined with sausage, peppers, onion, seasonings and lots of cheese then stuffed inside flour tortillas and sautéed. Crispy on the outside, full of flavor on the inside. You can use just about any leftovers – pork, steak, chicken, shrimp, even chopped vegetables!

Get the recipe
martini glasses filled with Vodka Martini with a Twist

How to make a Vodka Martini with a Twist

With my husband Robert’s unique Vodka Martini recipe, you can surprise and wow your friends and family at your next gathering. He’s become known far and wide for his super popular dry martinis, which call for a special ingredient and no vermouth. They are easy to make – and you can even whip up a batch ahead of time!

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plate holding one Roasted Salmon Steak, with broccoli on the side

Roasted Salmon Steaks

Roasted Salmon Steaks with a lemon-butter sauce are super quick and easy to prepare, and super delicious, too. Modeled after a recipe my mom created while on a family camping trip in Alaska, it calls for only 6 ingredients, with 5 minutes of prep time. And, the salmon comes out flaky and moist every time! Can also be grilled in foil (see Variation below).

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Oval platter filled with Spiced Bacon Twists

Sweet and Spicy Bacon Twists

These addictively delicious Spiced Bacon Twists are chewy, crunchy and both sweet and savory. Salty, smoky bacon is dredged in a sweet and spicy brown sugar mixture and then baked until crispy. The resulting bacon has the most wonderful caramel taste, with a bit of zing.

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small white plate holding a few Olive Cheese Balls, sitting next to a martini

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

Frozen 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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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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mound of pappardelle pasta covered with mushroom and eggplant sauce

Quick Pappardelle with Mushrooms and Eggplant

A super easy pasta dish to prepare on a busy day, Quick Eggplant and Mushroom Pappardelle from my husband Robert is a crowd-pleaser! A bit sweet, a bit spicy, a bit earthy – it has a mouth-watering combination of flavors.

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Braising Chicken Breasts

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!

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White cake stand holding Overnight Bundt Caramel Rolls

Overnight Caramel Rolls with Frozen Bread Dough (AKA Monkey Bread)

Overnight Bundt Caramel Rolls are easy to prepare, oo-ey, goo-ey, cinnamon-y bites of moist deliciousness! Not only do they take only about 5 minutes to prepare, you make them the night before, and pop them in the oven the next morning around 35-45 minutes before serving. Easy enough for everyday, elegant enough for special occasions and entertaining!

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Step one of butterflying a chicken breast - slicing from the side with hand on top

How to Butterfly a Chicken Breast

Butterfly Chicken Breast Butterflying a boneless chicken breast can be quick and easy – just follow my step by step instructions! I love to cook chicken because it’s so versatile, and always have a few breasts in the freezer. Now, is it just me, or are chicken breast halves getting larger and larger these days?

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table filled with wine glasses, plates of salad and white napkins

10 Easy Tips for Planning a Dinner Party Menu

Menu Planning for Hosting a Dinner Party People often tell me they think the most difficult part of entertaining is determining what to serve. Growing up in a household with dinner parties once a week – sometimes even more often! – I learned a lot from my mom, the consummate hostess. Over the years, I’ve

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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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A single serving of Pistachio Crusted Fish, sitting on a light green plate that's on a cutting board.

Pistachio Crusted Fish

Flavorful, moist and flaky, Pistachio Crusted Fish comes together quickly (less than 20 mins.) with just 5 ingredients. Brown sugar and chopped pistachios form a luscious crunchy topping, dill adds a warm, slightly grassy tone, and lemon juice provides tangy added moisture. Altogether, this delectable, no-breadcrumb topping provides the ideal texture and flavor pairing for a mild, slightly sweet fish like sea bass.

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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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]]> https://www.seasonedkitchen.com/15-most-popular-posts-of-2022/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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5 from 6 reviews

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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?

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

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]]> https://www.seasonedkitchen.com/braising-chicken-breasts/feed 17 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!

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]]> https://www.seasonedkitchen.com/tips-perfect-mashed-potatoes/feed 0 Fresh corn for a crowd https://www.seasonedkitchen.com/fresh-corn-crowd https://www.seasonedkitchen.com/fresh-corn-crowd#respond Sat, 12 Aug 2017 20:20:48 +0000 https://www.seasonedkitchen.com/?p=7851 There’s nothing like a fresh ear of corn during the summer. It’s the perfect complement to any BBQ, and everyone loves it, even kids! My go-to preparations for fresh corn are boiling, grilling or sautéing. However, I have never been able to serve fresh corn to a crowd. Even my largest stock pot will hold…

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]]> There’s nothing like a fresh ear of corn during the summer. It’s the perfect complement to any BBQ, and everyone loves it, even kids! My go-to preparations for fresh corn are boiling, grilling or sautéing. However, I have never been able to serve fresh corn to a crowd. Even my largest stock pot will hold a max of 8 ears. I recently learned a fabulous, foolproof way to prepare a dozen – or more! – ears of corn for a crowd. My new friend Jane Metzger introduced me to the method “cooler corn”. All you do is:

  1. Put shucked ears of corn in a cooler.
  2. Add enough boiling water to cover the corn.
  3. Close the lid and leave it for at least 30 minutes, up to 2 hours.

Presto! Perfectly cooked ears of corn for your party!

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