While I love a perfectly grilled steak, I can always count on a great beef bourguignon, beef au jus sandwich, or roast beef vegetable soup to make me happy. Yes, I weirdly crave beef and am down for a pot roast any day of the week!

Step 2
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add seasonings (onion powder, garlic powder, kosher salt, freshly ground black pepper) and flour on all sides of the beef.

Step 3
Brown beef. Heat a Dutch Oven to medium-high heat and then add avocado oil. Use a large stockpot to sear about half the beef at a time, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

Step 4
Deglaze pot. Pour the beef broth, Worcestershire sauce, and tomato paste into the pot and use a spatula to scrape up the brown bits from the bottom of the pan, stirring constantly.

Step 5
Add remaining ingredients. Then add the seared beef back to the pot, two cups of red wine, chopped onions, and bay leaves.

Step 6
Transfer pot to the oven. Place a lid on the braiser (or Dutch Oven) and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.

Step 7
Serve. Serve beef over garlic mashed potatoes and your choice of sides.

Step 1
Cook potatoes and garlic. In a medium pot, combine peeled and chopped potatoes and peeled garlic cloves. Cover with cold water and bring to a boil. Add salt and cook until potatoes are fork tender. Drain.

Step 2
Add remaining ingredients. Transfer drained potatoes and garlic to a large mixing bowl. Add butter, sour cream, half and half, salt, and pepper. Use a hand mixer to mix ingredients until creamy.

Recipe FAQs:

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Red Wine Braised Chuck Roast Recipe

This Red Wine Braised Chuck Roast is slow-cooked until fork-tender in a rich, savory wine sauce. It’s the ultimate comfort-food dinner, perfect for cozy nights, special occasions, or easy entertaining.

Course Main Dish

Cuisine American

Keyword creamy garlic mashed potatoes, red wine braised chuck roast

Prep Time 25 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 4 servings

Calories 618kcal

Author Sue Ringsdorf

Ingredients

• 2 Tablespoons avocado oil
• 2 pounds chuck roast – after trimming (start with close to 3 pounds)
• 1 teaspoon each – onion powder, garlic powder, dried thyme
• kosher salt and freshly ground black pepper – to taste
• 2-3 Tablespoons all-purpose flour
• 1 large onion – chopped
• 2 cups red wine – like pinot noir
• 1 cup lower-sodium beef broth
• 2 Tablespoons tomato paste
• 2 Tablespoons Worcestershire sauce
• 3 bay leaves
• garlic mashed potatoes – to serve

Instructions

• Prep oven. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
• Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add seasonings (onion powder, garlic powder, kosher salt, freshly ground black pepper) and flour on all sides of the beef.

  2 pounds chuck roast, 1 teaspoon each garlic powder, onion powder, and dried thyme, kosher salt and freshly ground black pepper, 2-3 Tablespoons all-purpose flour
• Brown beef. Heat a Dutch Oven to medium-high heat and then add avocado oil. Use a large stockpot to sear about half the beef at a time, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

  2 Tablespoons avocado oil
• Deglaze pot. Pour the beef broth, Worcestershire sauce, and tomato paste into the pot and use a spatula to scrape up the brown bits from the bottom of the pan, stirring constantly.

  1 cup lower-sodium beef broth, 2 Tablespoons Worcestershire sauce, 2 Tablespoons tomato paste
• Add remaining ingredients. Then add the seared beef back to the pot, two cups of red wine, chopped onions, and bay leaves.

  2 cups red wine, 1 large onion, 3 bay leaves
• Transfer pot to the oven. Place a lid on the braiser (or Dutch Oven) and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
• Serve. Serve beef over garlic mashed potatoes and your choice of sides.

  garlic mashed potatoes

Notes

Please read blog post fully (with recipe FAQs) before making this recipe! 

• What to serve with braised beef? Try our Instant Pot Mashed Potatoes (you can make these on the stovetop too), Cauliflower Potato Mash, or Holiday Mashed Potatoes.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze braised chuck roast for up to 3 months, stored in a freezer bag.

Nutrition

Calories: 618kcal | Carbohydrates: 13g | Protein: 46g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 474mg | Potassium: 1235mg | Fiber: 1g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 6mg

Step 2
Prep veggies. Chop onion and carrot in large chunks. Mince garlic.

Step 3
Cook bacon. Chop bacon in large pieces. Heat a Dutch oven over medium-high heat and when hot, add the bacon. Cook until crispy and brown, stirring frequently. Use a slotted spoon to remove bacon from pot and transfer to a clean plate lined with paper towel. (Leave the grease in the pot.)

Step 4
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add salt and pepper on all sides of the beef.

Step 5
Brown beef. Use the same stockpot to sear about half the beef at a time in the bacon grease, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

Step 6
Sear veggies. Reduce heat to medium low heat and add the onions and carrots to the pot, stirring frequently for a few minutes. (If pot is dry, you should add a drizzle of olive oil.) Add garlic and stir for about 30 seconds. Then add the tomato paste and stir to coat veggies, cooking for about 2-3 minutes.

Step 7
Add flour. Then add the flour and stir for about two more minutes, cooking until flour is fully absorbed – stirring constantly.

Step 8
Add red wine and remaining ingredients. Pour the wine into the pot and scrape up the brown bits from the bottom of the pan. Then add the seared beef, crispy bacon, fresh thyme, and bay leaves to the pot. Add additional salt and pepper to taste. Add enough beef broth (1-2 cups) to cover the meat.

Step 9
Transfer pot to the oven. Place a lid on the Dutch oven and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.

If you are making this beef bourguignon recipe a day or two in advance, stop here. Let cool, place lid back on pot, and then store in the refrigerator overnight. Continue the next day by heating back up on stovetop over medium heat. When hot, continue with cooking mushrooms.

Step 10
Cook mushrooms. During the last 15 minutes of cooking, heat a large cast iron skillet over medium-high heat and add butter. When hot, add the mushrooms and cook until browned, about 10 minutes. Then add kosher salt and freshly ground black pepper and stir well. Cook until liquid is fully absorbed.

Step 11
Add mushrooms to the pot. Add the cooked mushrooms to the pot and stir to combine. Discard thyme stems and bay leaves and let the bourguignon rest for 15 minutes before serving.

Step 12
Serve. Serve beef bourguignon over creamy mashed potatoes, Cauliflower Potato Mash (our personal favorite), and/or sides of your choice.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Sue’s Beef Bourguignon Recipe

This Beef Bourguignon Recipe is a cozy, classic comfort dish made with tender beef simmered in red wine, garlic, and herbs until rich and flavorful. It’s the perfect make-ahead meal for special occasions or a cozy night in!

Course Main Dish

Cuisine American, French

Keyword beef bourguignon recipe, Julia Child’s beef bourguignon

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 6 servings

Calories 706kcal

Author Sue Ringsdorf

Ingredients

• 8 oz. thick-cut bacon
• 3 pounds chuck roast – cut into 2-inch cubes
• kosher salt and freshly ground black pepper – to taste
• 1 large onion – chopped
• 4 large carrots – chopped
• 5 cloves garlic – minced
• 1/4 cup all-purpose flour
• 1 Tablespoon tomato paste
• 750 ml red wine
• 1-2 cups lower-sodium beef broth
• 3-4 sprigs fresh thyme
• 3 bay leaves
• 24 oz. Bella or cremini mushrooms – chopped
• 2 Tablespoons unsalted butter

Instructions

• Prep. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
• Prep veggies. Chop onion and carrot in large chunks. Mince garlic.
• Cook bacon. Chop bacon in large pieces. Heat a Dutch oven over medium-high heat and when hot, add the bacon. Cook until crispy and brown, stirring frequently. Use a slotted spoon to remove bacon from pot and transfer to a clean plate lined with paper towel. (Leave the grease in the pot.)

  8 oz. thick-cut bacon
• Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add salt and pepper on all sides of the beef.
• Brown beef. Use the same stockpot to sear about half the beef at a time in the bacon grease, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

  3 pounds chuck roast, kosher salt and freshly ground black pepper
• Sear veggies. Reduce heat to medium low heat and add the onions and carrots to the pot, stirring frequently for a few minutes. (If pot is dry, you should add a drizzle of olive oil.) Add garlic and stir for about 30 seconds. Then add the tomato paste and stir to coat veggies, cooking for about 2-3 minutes.

  1 large onion, 4 large carrots, 5 cloves garlic, 1 Tablespoon tomato paste
• Add flour. Then add the flour and stir for about two more minutes, cooking until flour is fully absorbed – stirring constantly.

  1/4 cup all-purpose flour
• Add red wine and remaining ingredients. Pour the wine into the pot and scrape up the brown bits from the bottom of the pan. Then add the seared beef, crispy bacon, fresh thyme, and bay leaves to the pot. Add additional salt and pepper to taste. Add enough beef broth to cover the meat.

  750 ml red wine , 3-4 sprigs fresh thyme, 3 bay leaves, 1-2 cups lower-sodium beef broth
• Transfer pot to the oven. Place a lid on the Dutch oven and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
• NOTE: If you are making this beef bourguignon recipe a day or two in advance, stop here. Let cool, place lid back on pot, and then store in the refrigerator overnight. Continue the next day by heating back up on stovetop over medium heat. When hot, continue with cooking mushrooms.

  **We like it best when made in advance as the flavors get better and better.
• Cook mushrooms. During the last 15 minutes of cooking, heat a large cast iron skillet over medium-high heat and add butter. When hot, add the mushrooms and cook until browned, about 10 minutes. Then add kosher salt and freshly ground black pepper and stir well. Cook until liquid is fully absorbed.

  24 oz. Bella or cremini mushrooms, 2 Tablespoons unsalted butter
• Add mushrooms to the pot. Add the cooked mushrooms to the pot and stir to combine. Discard thyme stems and bay leaves and let the bourguignon rest for 15 minutes before serving.
• Serve. Serve beef bourguignon over creamy mashed potatoes, Cauliflower Potato Mash (our personal favorite), and/or sides of your choice.

Notes

• Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stove.

To make this ahead of time:

• Cook it fully according to the recipe, then let it cool to room temperature.
• Refrigerate it (covered) for up to 2–3 days — this resting time lets the flavors deepen and meld beautifully.
• When you’re ready to serve, reheat slowly on the stove over low heat until warmed through, adding a splash of broth or wine if the sauce has thickened too much.

Nutrition

Calories: 706kcal | Carbohydrates: 19g | Protein: 53g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 191mg | Sodium: 567mg | Potassium: 1766mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6245IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 7mg

A delicious ham recipe is also a holiday mainstay, and this one is our favorite. We especially enjoy a bone-in ham over a spiral ham because they stay more moist when baking. I think it makes more sense to slice it AFTER baking it!

When it comes to a glaze, I’m usually less is more. So we often skip the glaze and just enjoy a juicy ham. But if you’re serving this for guests at a special occasion dinner, the maple glaze is a plus. Since you may not use all of the glaze on the ham while it’s baking, simple warm the remainder up and let guests add a little to the ham before digging in.

Got leftover ham? You’ll love it in our Ham and Gruyere Quiche, Leftover Ham and White Bean Soup, Omelette Casserole, Vegetable Soup with Ham, and Pressed Cuban Sandwiches.

When choosing a ham, choose quality over quantity. I’ve struggled buying a good quality ham at the grocery store so now I purchase directly from an on-line retailer like Dakin Farm or Heritage Foods.

Step 2
Prep. Preheat oven to 300 degrees F. Add enough water in the bottom of a roasting pan so that it covers about 1/2 inch of the ham. I also added some sliced orange slices to the bottom of the ham. (This is optional.)

Step 3
Add ham to pan. Add the ham to the pan, fat side up. Cover pan tightly with aluminum foil.

Step 4
Cook ham. Cook the ham is warmed through, or 15-20 minutes per pound. You can check it with a digital thermometer to make sure it registers about 140 degrees F.

Step 5
Make glaze. Meanwhile, in a small saucepan, combine glaze ingredients – the maple syrup, brown sugar, orange juice, dijon mustard, and cinnamon. Whisk well and bring to a boil. Reduce heat to a simmer and cook for 3-4 minutes. Cool.

NOTE: The glaze will thicken as it sits. You may have more glaze then you need so simply warm it up at mealtime and guests can add more to their ham if desired.

Step 6
Add glaze to ham. Increase oven heat to 425 degrees F. Then remove pan from oven and brush glaze over the ham. Return to oven and cook for another 15 minutes or so, or until the ham is caramelized on top.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Bone In Ham

This succulent Bone In Ham is glazed with a rich, sweet maple glaze, creating a caramelized crust that enhances its natural savory flavors. This delicious ham is the perfect centerpiece for any festive occasion!

Course Main Dish

Cuisine American

Keyword bone in ham, maple glaze for ham

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Calories 614kcal

Author Sue Ringsdorf

Ingredients

For the ham:

• 6 pound bone in ham
• 2 cups water

For the maple glaze: (You may not need all of the glaze.)

• 1/2 cup pure maple syrup
• 1/3 cup brown sugar
• 2 Tablespoons orange juice
• 2 Tablespoons dijon mustard
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Instructions

• NOTE: While I didn't score the ham before baking, many people recommend it. Use a sharp knife to score the outer layer of fat in a diamond pattern (about 1/4-inch deep). This will help the glaze penetrate the ham better. I chose to add the glaze twice (but scoring the ham) – once while baking and another time – after baking.
• Remove ham. Take ham out of the refrigerator 1.5-2 hours before cooking. (Here is where you would score the ham, if desired.)
• Prep. Preheat oven to 300 degrees F. Add enough water in the bottom of a roasting pan so that it covers about 1/2 inch of the ham. I also added some sliced orange slices to the bottom of the ham. (This is optional.)

  2 cups water
• Add ham to pan. Add the ham to the pan, fat side up. Cover pan tightly with aluminum foil.

  6 pound bone in ham
• Cook ham. Cook the ham is warmed through, or 15-20 minutes per pound. You can check it with a digital thermometer to make sure it registers about 140 degrees F.
• Make glaze. Meanwhile, in a small saucepan, combine glaze ingredients – the maple syrup, brown sugar, orange juice, dijon mustard, cinnamon and cloves. Whisk well and bring to a boil. Reduce heat to a simmer and cook for 3-4 minutes. Cool.

  1/2 cup pure maple syrup, 1/3 cup brown sugar, 2 Tablespoons orange juice, 2 Tablespoons dijon mustard, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves
• Add glaze to ham. Increase oven heat to 425 degrees F. Then remove pan from oven and brush glaze over the ham. Return to oven and cook for another 15 minutes or so, or until the ham is caramelized on top.
• Slice. Transfer ham to a large cutting board. Let rest for 15 minutes to allow juices to redistribute. Then slice and serve.
• NOTE: To slice a bone in ham, use a sharp knife to simply cut around the bone to separate larger chunks of meat. Then slice these chunks into smaller, thinner slices.

Notes

• See blog post for step-by-step directions and photos.
• When choosing a ham, choose quality over quantity. I’ve struggled buying a good quality ham at the grocery store so now I purchase directly from an on-line retailer like Dakin Farm or Heritage Foods.
• The glaze will thicken as it sits. You may have more glaze then you need so simply warm it up at mealtime and guests can add more to their ham if desired.
• Store leftover ham in an airtight container in your refrigerator for up to five days or freeze it for up to two months.
• Got leftover ham? You’ll love it in our Ham and Gruyere Quiche, Leftover Ham and White Bean Soup, Omelette Casserole, and Pressed Cuban Sandwiches.

Nutrition

Calories: 614kcal | Carbohydrates: 16g | Protein: 49g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 141mg | Sodium: 2725mg | Potassium: 697mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

When it comes to holidays, we like something a little special like this stuffed pork. Other “special” recipes include our Smoked Spatchcock Turkey and Pan Seared Sea Bass!

Step 3
Add prosciutto. Spread the prosciutto out on the insides of the flattened out meat.

Step 4
Add filling. Then spread the cream cheese filling over the middle of the prosciutto.

Step 5
Roll up. Use your hands to gently roll up the pork tenderloin, trying to keep the filling inside. Use toothpicks to secure the ends so the roll stays together.

Step 6
Add seasonings. Add a little drizzle of olive oil over the meat. Then add the seasonings to all sides of the stuffed pork.

Step 7
Prep grill. Light an outdoor grill to medium heat. (We use our Big Green Egg.) When hot, add the stuffed pork tenderloin to the grates. Grill on all sides, gently rolling as you go, until the pork is done.

NOTE: Pork tenderloin is considered done when the internal temperature of the pork has reached 145 degrees F. Make sure to take this temperature in the thickest part of the meat.

Step 8
Rest meat. Remove the pork to a clean plate and let rest for ten minutes.

Step 9
Serve. Slice stuffed pork into thick pieces. Serve with a variety of sides.

Store leftover stuffed pork in an airtight container for 3-4 days. To reheat, warm on 50% power in your microwave.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Stuffed Pork Tenderloin Recipe

Our Stuffed Pork Tenderloin is a special occasion dish where the pork is butterflied, filled with a prosciutto and cream cheese mixture, and then rolled and grilled to perfection. The result is a tender, juicy stuffed meat that makes the most delicious main dish!

Course Main Dish

Cuisine American

Keyword grilled pork tenderloin, stuffed pork tenderloin

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 517kcal

Author Sue Ringsdorf

Ingredients

For the pork:

• 1½ – 2 pounds pork tenderloin
• kosher salt and freshly ground black pepper – to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 Tablespoon olive oil

For the filling:

• 4 oz. prosciutto
• 4 oz. cream cheese
• 2 oz. cheddar cheese – freshly shredded
• 1/2 cup diced jalapeno

Instructions

• Combine filling. In a small bowl, combine the cream cheese, cheddar cheese, and diced jalapeños. Use a hand mixer to combine well.
• Butterfly pork. Place pork tenderloin on a cutting board. Use a sharp knife to butterfly it and lay it out flat. Use a meat tenderizer to pound the pork to an even thickness. Then use paper towel to pat dry all sides of the meat.
• Add prosciutto. Spread the prosciutto out on the insides of the flattened out meat.
• Add filling. Then spread the cream cheese filling over the middle of the prosciutto.
• Roll up. Use your hands to gently roll up the pork tenderloin, trying to keep the filling inside. (The prosciutto should help the fillings inside.) Use toothpicks (or butcher's twine) to secure the ends so the roll stays together.
• Add seasonings. Add a little drizzle of olive oil over the meat. Then add the seasonings to all sides of the stuffed pork.
• Prep grill. Light an outdoor grill to medium heat. (We use our Big Green Egg.) When hot, add the stuffed pork tenderloin to the grates. Grill on all sides, gently rolling as you go, until the pork is done.

  NOTE: Pork tenderloin is considered done when the internal temperature of the pork has reached 145 degrees F. Make sure to take this temperature in the thickest part of the meat
• Rest meat. Remove the pork to a clean plate and let rest for ten minutes.
• Serve. Slice stuffed pork into about 8 thick pieces. Serve with a variety of sides.

Notes

TO MAKE IN THE OVEN: Sear the stuffed pork tenderloin in a hot cast iron skillet with oil on all sides until golden brown (about 3-4 minutes per side). Transfer the skillet to the oven and roast at 350 degrees for 20-30 minutes or until it reaches an internal temperature of 145°F. Rest the meat and then slice.

Store leftover stuffed pork in an airtight container for 3-4 days. To reheat, warm on 50% power in your microwave.

Nutrition

Calories: 517kcal | Carbohydrates: 4g | Protein: 44g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 459mg | Potassium: 819mg | Fiber: 1g | Sugar: 2g | Vitamin A: 904IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 2mg

While I’m normally okay with a simple pan-fried seafood dish, I occasionally crave something a little more special – as in a cream sauce! While this one seems fancy, it’s really easy to make.

NOTE: Typically, fish florentine uses cream cheese in the sauce. After testing the sauce, I determined that cream cheese tasted overly tangy and salty, so ricotta was a better alternative for my personal preferences.

Step 2
Add seasonings. Add the red pepper flakes, salt, and pepper (to taste). Stir well.

Step 3
Add sauce ingredients. Then add the ricotta cheese and chicken broth and stir until creamy, about 2-3 minutes. Finally, add the shredded parmesan cheese and stir again.

Step 4
Cook fish. Meanwhile, heat another cast iron skillet over medium-high heat. Melt butter and add fresh lemon slices to the skillet. Then add the fish filets and cook for about 3-4 minutes on one side (depending on the thickness of the fish). Flip and cook the other side until the fish flakes easily with a fork.

Step 5
Serve. Divide the creamy spinach mixture to four serving plates. Then place fish on top of the spinach along with a squeeze of fresh lemon juice. Enjoy!

Store leftovers in an airtight container for 3-4 days in the refrigerator. I prefer to cook the fish fresh so if you aren’t serving four people, you might wait to make the additional fish and store the sauce in the refrigerator. Heat to serve.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Fish Florentine Recipe

Fish Florentine is a delicious dish combining pan-fried fish fillets served on a bed of spinach and other veggies, and topped with a creamy sauce. This "fancy fish" recipe can easily be customized according to your tastes and is one the whole family will love!

Course Main Dish

Cuisine American

Keyword fish florentine for two

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 400kcal

Author Sue Ringsdorf

Ingredients

For the fish:

• 2 Tablespoons unsalted butter
• 24 oz. white fish filets
• kosher salt and freshly ground black pepper
• 1 large lemon

For the veggies:

• 2 Tablespoons extra-virgin olive oil
• 8 oz. sliced Bella mushrooms
• 1 cup cherry tomatoes – halved
• 2 cloves garlic – minced
• 12 oz. baby spinach
• kosher salt and freshly ground black pepper – to taste
• 1 teaspoon red pepper flakes
• 4 oz. ricotta cheese
• 1/4 cup chicken broth
• 1/4 cup parmesan cheese – freshly grated

Instructions

• Sauté veggies. In a large cast iron skillet over medium-high heat, add olive oil. When hot, add the sliced mushrooms and cook until browned. Add cherry tomatoes and continue to cook for a few minutes. Then add the minced garlic and spinach and stir constantly until spinach is wilted.

  2 Tablespoons extra-virgin olive oil, 8 oz. sliced Bella mushrooms, 1 cup cherry tomatoes, 2 cloves garlic, 12 oz. baby spinach, kosher salt and freshly ground black pepper
• Add seasonings. Add the red pepper flakes, salt, and pepper (to taste). Stir well.

  1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
• Add sauce ingredients. Then add the ricotta cheese and chicken broth and stir until creamy, about 2-3 minutes. Finally, add the shredded parmesan cheese and stir again.

  4 oz. ricotta cheese, 1/4 cup chicken broth, 1/4 cup parmesan cheese
• Cook fish. Meanwhile, heat another cast iron skillet over medium-high heat. Melt butter and add fresh lemon slices to the skillet. Then add the fish filets and cook for about 3-4 minutes on one side (depending on the thickness of the fish). Flip and cook the other side until fish flakes easily with a fork.

  2 Tablespoons unsalted butter, 1 large lemon, 24 oz. white fish filets
• Serve. Divide the creamy spinach mixture to four serving plates. Then place fish on top of the spinach along with a squeeze of fresh lemon juice. Enjoy!

Notes

• White fish varieties such as cod, haddock, or tilapia are commonly used for Fish Florentine. We also enjoy sea bass (our favorite fish) and halibut for something a little nicer.
• Use paper towels to pat the fish fillets dry and season them with salt and pepper (and other seasonings as desired).
• Store leftovers in an airtight container for 3-4 days in the refrigerator. I prefer to cook the fish fresh so if you aren’t serving four people, you might wait to make the additional fish and store the sauce in the refrigerator. Heat to serve.

Nutrition

Calories: 400kcal | Carbohydrates: 11g | Protein: 44g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 351mg | Potassium: 1416mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8662IU | Vitamin C: 47mg | Calcium: 262mg | Iron: 4mg

NOTE: We prefer to use our charcoal grill along with some smoky chips when making this filet mignon recipe. But you can use a gas grill or stay inside and use a cast iron skillet on your stovetop/oven as well. 

How to make the Best Grilled Filet Mignon:

Step 1
Make garlic butter (optional). Combine softened butter, kosher salt, minced garlic, and diced chives. Use a hand mixer to cream the ingredients together. Roll mixture up into a log shape, wrap in cling wrap, and refrigerate.

Step 2
Light grill. Preheat an outdoor grill to 450-500 degrees.

Step 3
Prepare meat. Set meat out in plenty of time to take the chill off – almost to room temperature. Use butcher’s twine to secure the meat if needed.

Step 4
Season the meat. Add the seasonings (salt, pepper, garlic powder, onion powder) to a bowl and combine. Sprinkle the seasonings over all sides of the meat. Place seasoned meat on a baking sheet.

NOTE: Be generous with the seasonings as they enhance the natural flavors of meat and help to develop a nice exterior crust.

• Rare: 120-125°F (49-52°C)
• Medium Rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium Well: 150-155°F (66-68°C)
• Well Done: 160°F (71°C) and above

Step 6
Let meat rest. Remove the meat to a clean plate and let rest for about 10 minutes or so.

Resting steaks after grilling is essential to retain juices and ensure a juicy, flavorful result. This process allows for the redistribution of heat throughout the steak, preventing uneven cooking. Additionally, resting promotes tenderness by allowing proteins to relax and helps account for carryover cooking, ensuring the steak reaches the desired doneness.

Step 7
Serve. Serve filet mignon with a variety of sides. We love adding some garlic butter to the top of the steak.

Store leftover filet mignon steaks in an airtight container for 3-4 days in your refrigerator.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Grilled Filet Mignon

Grilled Filet Mignon is a special occasion main course featuring a tender beef tenderloin, expertly seasoned and seared to perfection on an open flame. The result is a mouthwatering steak with a charred exterior, giving it a great flavor that makes dining at home a special treat.

Course Main Dish

Cuisine American

Keyword grilled filet mignon, grilled steak

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 4 servings

Calories 731kcal

Author Sue Ringsdorf

Ingredients

For the steak:

• 2 pounds filet mignon
• kosher salt and freshly ground black pepper – use generously to taste
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• butchers twine – if needed

For the garlic butter:

• 1/4 cup unsalted butter
• 1-2 cloves garlic – minced
• 2 teaspoons chives – diced
• 1/2 teaspoon kosher salt

Instructions

• DO THIS AHEAD OF TIME:

  To make garlic butter, combine softened butter, kosher salt, minced garlic, and diced chives. Use a hand mixer to cream the ingredients together. Roll mixture up into a log shape, wrap in cling wrap, and refrigerate.

  1/4 cup unsalted butter, 1-2 cloves garlic, 2 teaspoons chives, 1/2 teaspoon kosher salt
• NOTE: We prefer to use our charcoal grill along with some smoky chips when making this filet mignon recipe. But you can use a gas grill or stay inside and use a cast iron skillet on the stovetop/oven as well. 
• Light grill. Preheat an outdoor grill to 450-500 degrees.
• Prepare meat. Set meat out in plenty of time to take the chill off – almost to room temperature. Use butcher's twine to secure the meat if needed.

  butchers twine
• Season the meat. Add the seasonings (salt, pepper, garlic powder, onion powder) to a bowl and combine. Sprinkle the seasonings over all sides of the meat. Place seasoned meat on a baking sheet.

  2 pounds filet mignon, kosher salt and freshly ground black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder
• Grill meat. Place filets on the grill grates. Grill on one side for several minutes and then flip to cook all sides, including the thick edges. Continue flipping the steak until it is done to your desired doneness.
• Let meat rest. Remove the meat to a clean plate and let rest for about 10 minutes or so.
• Serve. Serve filet mignon with a variety of sides. We love adding some garlic butter to the top of the steak.

Notes

Grilling time will vary according to many factors – the thickness of the meat, grill temperature, outdoor conditions, etc. Use an instant-read thermometer to achieve your desired temperature, allowing for some carryover cooking.

• • Rare: 120-125°F (49-52°C)
  • Medium Rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium Well: 150-155°F (66-68°C)
  • Well Done: 160°F (71°C) and above

RECIPE TIPS:

• Be generous with the seasonings as they enhance the natural flavors of meat and help to develop a nice exterior crust.
• Resting steaks after grilling is essential to retain juices and ensure a juicy, flavorful result. This process allows for the redistribution of heat throughout the steak, preventing uneven cooking. Additionally, resting promotes tenderness by allowing proteins to relax and helps account for carryover cooking, ensuring the steak reaches the desired doneness.

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Nutrition

Calories: 731kcal | Carbohydrates: 2g | Protein: 42g | Fat: 61g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 405mg | Potassium: 720mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 5mg

I was first introduced to Cedar Grilling Planks while visiting my sister and fam in Colorado. They made the BEST cedar plank salmon for our large extended family during one of our many trips to visit them. Jackie and Craig really know how to entertain, (the beautiful mountains also help!) and they prove that easy is usually best. THIS recipe is exactly that…easy.

We also love grilling this on our Big Green Egg, as it provides amazing taste. We love to throw on a few smoked chips as well to give it a smoky flavor. Really nothing better! If you are shopping for a grill, I highly recommend the BGE!

NOTE: If you don’t own a BGE or charcoal grill, it’s fine to make it on a gas grill too.

Salmon is a go-to here because it’s full of nutrients and cooks so fast! When we’re not grilling, we love to make it indoors. Our Baked Asian Salmon in Foil and Blackened Salmon Burgers with Avocado Crema are also easy to make. We enjoy our Blackened Salmon Tacos as well!

Step 2
Prepare planks. After the allotted time, remove soaked cedar planks from the water and pat dry with paper towel (or a clean dish towel).

Step 3
Prepare grill. Preheat outdoor grill to 450 – 500 degrees. We also like to include some wood chips in our BGE.

Step 4
Prep the salmon. Place salmon skin side down on the planks in whatever direction works best, or cut your salmon to fit. Brush the top of the salmon with a thin layer of olive oil.

Step 5
Add spices. Mix spice rub together in a small bowl. Using your fingers, sprinkle the rub over the top of the salmon. Massage it in a bit with your hands.

Step 7
Serve. Remove planks from your grill. Let salmon sit for about five minutes before serving.

Serve salmon with Lemon Dill Sauce, Avocado Crema, or Pesto Mayo.

PRO-TIP: The recommended internal temperature for cooked salmon is 145°F (63°C). This ensures that the salmon is cooked through and safe to eat while still maintaining its moist and flavorful texture. Use a food thermometer to check the internal temperature at the thickest part of the salmon fillet for accuracy.

According to livestrong.com, wild salmon swim between freshwater and the open ocean, consuming a varied diet of zooplankton and smaller fish. Farmed salmon are raised in pens and fed fishmeal, fish oil, and other protein-rich foods. While both types are rich in omega-3 fatty acids (which are healthy unsaturated fats), farmed varieties typically have larger amounts of unhealthy saturated fats over their counterparts.

We have just recently started to buy Pacific salmon instead of farmed versions and are surprised to find that they are still very tasty.

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Grilled Cedar Plank Salmon

Grilled Cedar Plank Salmon cooked on an outdoor grill is one of the tastiest ways to enjoy this omega-3 rich fish. The spice rub is an easy combo of salt, pepper, red pepper flakes, garlic powder, and paprika, and pairs perfectly with the smoky flavor from the cedar planks!

Course Main Dish

Cuisine American

Keyword cedar plank salmon, easy salmon recipe, grilled salmon

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 259kcal

Author Sue Ringsdorf

Ingredients

• 2 pounds salmon – skin on, preferred
• 2 Tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• you will need 2 cedar planks

Instructions

• Soak the planks. Several hours before grilling salmon, soak the cedar planks in cold water, making sure that they are fully submerged. Try to make sure they don’t stick together in the water. Soak the planks for at least 3-4 hours.

  you will need 2 cedar planks
• Prepare planks. After the allotted time, remove soaked cedar planks from the water and pat dry with paper towel (or a clean dish towel).
• Prepare grill. Preheat outdoor grill to 450 – 500 degrees. We also like to include some wood chips in our BGE.
• Prep the salmon. Place salmon skin side down on the planks in whatever direction works best, or cut your salmon to fit. Brush the top of the salmon with a thin layer of olive oil.

  2 pounds salmon, 2 Tablespoons olive oil
• Add spices. Mix spice rub together in a small bowl. Using your fingers, sprinkle the rub over the top of the salmon. Massage it in a bit with your hands.

  1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika
• Grill the salmon. When your grill has reached the correct temperature, place cedar planks on the grill grates and close lid. Check the salmon for doneness after about 10 minutes.

  When it flakes easily with a fork, it’s done. You may need additional time depending on the thickness of your salmon and/or the heat of your grill.
• Serve. Remove planks from your grill. Let salmon sit for about five minutes before serving.

Video

Notes

• PRO-TIP: The recommended internal temperature for cooked salmon is 145°F (63°C). This ensures that the salmon is cooked through and safe to eat while still maintaining its moist and flavorful texture. Use a food thermometer to check the internal temperature at the thickest part of the salmon fillet for accuracy.
• There are many types of salmon available to buy in the U.S., including: Atlantic, Chinook, Chum, Coho, Pink, and Sockeye Salmon. All but the Atlantic salmon are harvested from wild fisheries in the Pacific Ocean, while the Atlantic salmon is primarily farm raised.
• When purchasing salmon from the seafood counter, make sure it’s in good condition. It should 1) have vibrant, rich color, 2) be firm and resilient to the touch, 3) have a clean, ocean-like scent, 4) the scales should be tightly attached, and 5) whether it is is wild-caught or farmed.

Nutrition

Calories: 259kcal | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 459mg | Potassium: 747mg | Vitamin A: 240IU | Calcium: 18mg | Iron: 1.3mg

What are your requirements for a good lasagna? Meaty? Saucy? Cheesy? Well, this one is all of that and more.

Why This Recipe Works:

• HEARTY – This recipe feeds a crowd. It’s full of protein and great for carb-loading if you’re a runner! (BTW, the pan of cooked lasagna weighs a ton.)
• CHEESY – Extra cheese makes everything better, right?
• IMPRESSIVE – The perfect lasagna for serving guests.
• GREAT MEAL PREP – Leftover meat lasagna freezes beautifully but it’s also great for meal prep for lunches during the week.

Ingredients needed for The Ultimate Lasagna Recipe:

Warning: This lasagna feeds a crowd. If you have a smaller family or don’t like a lot of leftovers, I suggest making it in two smaller dishes. Enjoy half now, and then pull the other half out of the freezer on a rainy day.

Step 2
Cook the pasta. While the sauce is cooking, cook the lasagna noodles until al dente. You want the noodles to be a bit under-cooked. Spread the noodles on a towel to dry flat.

Step 3
Mix the cheese layer. In a medium bowl, combine the ricotta, about 10 oz. of the mozzarella, half of the parmesan cheese, and the egg. Stir to combine.

Step 4
Assemble. Add about 1/2 cup of the meat sauce to the bottom of a 9×13 casserole dish. Then add 1/3 of the noodles, 1/3 of the meat sauce, and 1/3 of the cheese mixture. REPEAT three times, and then top with extra mozzarella and parmesan cheese.

Step 5
Bake. Bake the lasagna at 350 degrees, covered, for 30 minutes. Remove foil, and bake another 10 minutes, or until top is nice and bubbly.

Step 6
Rest. Let the lasagna sit in the pan for about 15-20 minutes before slicing it. This will allow the juices to absorb into the pasta and the servings will hold their shape.

Make-Ahead Instructions: You can prep this lasagna a day ahead of time. Just wrap tightly with wrap and refrigerate until ready to bake.

Freezing: You can also freeze this lasagna by wrapping tightly and freezing for a month or two. Set it in your refrigerator for a few days until it’s completely unthawed. Then bake for a bit longer than instructed below.

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The Ultimate Lasagna Recipe

The Ultimate Lasagna Recipe is a hearty, stick-to-your-ribs kind of meal. Combining three different kinds of meat and three different kinds of cheese with lasagna noodles and an easy homemade sauce, this one will be your go-to lasagna recipe. So good!

Course Main Dish

Cuisine Italian

Keyword meat lovers lasagna, the ultimate lasagna recipe

Prep Time 40 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 Servings

Calories 640kcal

Author Sue Ringsdorf

Ingredients

• 15 lasagna noodles

For the meat sauce:

• 1 Tablespoon olive oil
• 1 medium onion
• 3 cloves garlic
• salt and pepper – to taste
• 1 pound Lean ground beef
• 1 pound Italian sausage
• 28 oz. crushed tomatoes
• 15 oz. diced fire-roasted tomatoes
• 3-4 Tablespoons tomato paste
• 3/4 cup broth – chicken or beef
• 2 teaspoons dried Italian Seasoning
• 1 teaspoon dried basil
• 2 teaspoons sugar
• 5 oz. pepperoni

For the cheese layer:

• 15 oz. ricotta cheese
• 16 oz. mozzarella cheese – divided
• 4 oz. freshly grated parmesan cheese – divided
• 1 egg

Instructions

• Boil noodles until al dente. Drain and rinse. Lay flat on clean dish towel.

  15 lasagna noodles
• In a mixing bowl, combine the ricotta, 10 oz. of mozzarella cheese, and 2 oz. of parmesan cheese. Add egg and mix well. Keep in refrigerator until ready to assemble lasagna.

  15 oz. ricotta cheese, 16 oz. mozzarella cheese, 4 oz. freshly grated parmesan cheese, 1 egg
• Heat olive oil in large saucepan over medium heat. Add chopped onion and cook until soft. Add garlic, ground beef, sausage, salt, and pepper (to taste) – and cook until browned. Drain excess fat and return meat to pan.

  1 Tablespoon olive oil, 1 medium onion, 3 cloves garlic, 1 pound Lean ground beef, 1 pound Italian sausage, salt and pepper
• Add crushed tomatoes, diced tomatoes, broth, tomato paste, sugar, and seasonings. Simmer on medium low for 20 – 30 minutes, or until reduced slightly. Remove from heat, add pepperoni, and cool slightly.

  28 oz. crushed tomatoes, 15 oz. diced fire-roasted tomatoes, 3/4 cup broth, 3-4 Tablespoons tomato paste, 2 teaspoons sugar, 2 teaspoons dried Italian Seasoning, 1 teaspoon dried basil, 5 oz. pepperoni
• To assemble lasagna, add a small amount of sauce to bottom of pan. Layer noodles, meat sauce, and cheese mixture. Repeat three times, and add remaining mozzarella cheese and parmesan cheese to the top.
• Preheat oven to 350 degrees. Bake lasagna (covered) for 30 minutes or so. Then remove cover and cook for another 10-15 minutes, or until top is slightly browned.
• Let the lasagna sit in the pan for about 15-20 minutes before slicing it. This will allow the juices to absorb into the pasta and the servings will hold their shape.

Notes

This lasagna freezes well. Just assemble, wrap tightly in saran wrap and freezer bag, and freeze. To defrost, set in refrigerator for a couple of days until no longer frozen.

Nutrition

Calories: 640kcal | Carbohydrates: 38g | Protein: 39g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 133mg | Sodium: 1168mg | Potassium: 672mg | Fiber: 3g | Sugar: 7g | Vitamin A: 889IU | Vitamin C: 9mg | Calcium: 444mg | Iron: 4mg

Smoking is our favorite way to cook beef brisket, and we enjoy using our Memphis Smoker (a pellet grill) for this recipe. It’s super easy to use and mostly hands-off. I recommend spending a day outdoors on a nice cool day – smelling the delicious aroma, reading a good book, and spending a nice, quiet day.

This brisket recipe was fine-tuned by our son, Josh, who has become quite the Grill Master. When I shared how my hubby and I were going to cook this chunk of meat, he quickly explained how he’d cook it and I took notes (and we even FaceTimed him). Lo and behold, a perfectly cooked brisket was the end result! Thanks Josh!

Have your butcher trim the brisket as needed. (I don’t trim ours but many feel this is important. I’d ask your local butcher.)

Step 3
Prep smoker. Light your smoker to 250 degrees F. If using a pellet smoker, add either oak or hickory pellets to the bin. Maintain a constant temperature of your smoker during the smoke.

Step 4
Place brisket on smoker. Place brisket, fat side down, on the smoker. If you have temperature probes, use them as well.

Step 5
Add a pan of onions and garlic. Add some sliced onions and diced garlic to a disposable tin pan. Fill it with water. Then place pan on the grates next to the brisket.

Step 7
Wrap meat. When you hit the stall, carefully remove brisket and wrap it completely in aluminum foil. Then transfer the wrapped brisket to a throwaway tin pan and place back on the smoker.

Step 8
Continue smoking. Continue smoking the brisket until the internal temperature reaches approximately 200 degrees.

Step 9
Rest meat. Let the brisket rest for approximately 30 minutes. This will allow for the juices to be redistributed in the meat.

PRO-TIP: Take a good look at the raw brisket (before adding mustard and seasoning) to determine the direction of the grain.

Step 11
Serve smoked beef brisket. Serve gorgeous slices of your perfect smoked brisket with your choice of sides. See below for choices!

If you’re prepping for a holiday dinner, try our Bone In Ham with maple glaze (instead of smoked meats).

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Smoked Beef Brisket

Smoked Beef Brisket is the perfect special occasion fall-apart meat for a weekend when you have a full day at home. Follow our step-by-step directions to smoke this tender beef low and slow! This one gets rave reviews!

Course Main Dish

Cuisine American

Keyword smoked beef brisket

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 16 1/2 pound servings

Calories 362kcal

Ingredients

• 8-10 pounds beef brisket
• 1/2 cup Dijon Mustard – or enough to coat
• Meat Church – enough to liberally season all sides of the brisket
• 1 large yellow onion – sliced
• 1 bulb garlic – peeled
• 2 cups beef broth

Instructions

• Select brisket. Purchase a whole brisket (we like Prime brisket) from your local butcher. You'll want to make sure the point and flat muscle are included and that there is plenty of fat marbling throughout.
• Have your butcher trim the brisket as needed. (I don't trim ours but many feel this is important. I'd ask your local butcher.)
• Prep brisket. Place the brisket on a large sheet pan. Add Dijon Mustard to the entire surface area of the brisket. Then season liberally with your favorite seasoning blend. We like Meat Church or our Homemade Dry Rub Seasoning.

  Let the brisket sit on your countertop for approximately 45 minutes or until it comes close to room temperature.

  8-10 pounds beef brisket, 1/2 cup Dijon Mustard, Meat Church
• Prep smoker. Light your smoker to 250 degrees F. If using a pellet smoker, add either oak or hickory pellets to the bin. Maintain a constant temperature of your smoker during the smoke.
• Place brisket on smoker. Place brisket, fat side down, on the smoker. If you have temperature probes, use them as well.
• Add a pan of onions and garlic. Add some sliced onions and diced garlic to a disposable tin pan. Fill it with water. Then place pan on the grates next to the brisket.

  1 large yellow onion, 1 bulb garlic
• Smoke. Smoke brisket at 250 degrees until the brisket reaches the stall (anywhere between 165 degrees and 175 degrees F).

  Spray brisket with beef broth every two hours or so.

  2 cups beef broth
• NOTE: You may need to add more seasoning during the cooking process if the initial seasoning looks clumpy.
• Wrap meat. When you hit the stall, carefully remove brisket and wrap it completely in aluminum foil. Then transfer the wrapped brisket to a throwaway tin pan and place back on the smoker.
• Continue smoking. Continue smoking the brisket until the internal temperature reaches approximately 200 degrees.
• Rest meat. Let the brisket rest for approximately 30 minutes. This will allow for the juices to be redistributed in the meat.
• Slice brisket. Divide the brisket by slicing the meat between the point and the flat.

  Use a sharp knife or a serated edge knife to slice the brisket against the grain. Note that the point and the flat may need to be sliced differently as there is an overlapping muscle in the meat.
• PRO-TIP: Take a good look at the raw brisket (before adding mustard and seasoning) to determine the direction of the grain.
• Serve smoked beef brisket. Serve gorgeous slices of your perfect smoked brisket with your choice of sides.
• PLEASE READ all the FAQs on the blog post before making this brisket recipe!

Notes

Flat Cut (First Cut or Lean Brisket) – This portion of the beef brisket is leaner and more uniform in shape. It has a thin layer of fat on one side and is often preferred for its consistent thickness, making it easier to cook evenly. It’s a popular choice for slicing thin for sandwiches or serving as a main dish.
Point Cut (Second Cut or Fatty Brisket) – The point cut of beef brisket is more heavily marbled with fat, making it juicier and more flavorful when cooked. It can be more irregular in shape and contains a higher fat content than the flat cut. This cut is often used in barbecue and smoked brisket recipes, as the extra fat helps keep the meat moist during the long cooking process.

Nutrition

Calories: 362kcal | Carbohydrates: 1g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 141mg | Sodium: 377mg | Potassium: 790mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 5mg

For other delicious chicken recipes, try our Smoked Spatchcock Chicken with Blackened Seasoning or some Healthy Green Chile Chicken Enchiladas next!

Roasted Whole Chicken

A whole roasted chicken is such a classic dish that never gets old, in my opinion. When I was a kid, my mother used to roast a whole chicken, but it was usually surrounded by homemade sauerkraut. I’ve definitely got that on my long list to try next!

We love using the leftover chicken in my Lemon Chicken Orzo Soup or in a Fried Goat Cheese Salad with Strawberry Salad Dressing!

Why This Recipe Works:

• Crispy Skin – The chicken gets crispy from baking it at a high temp.
• Tender Meat – Cooking bone-IN chicken is always more tender and moist than a boneless variety. NO MORE dry chicken!
• Lemony – I love a lemon flavor in my chicken. You could definitely leave it out for a different (but still delicious) flavor.
• Healthy Dinner – This roast chicken recipe is not only full of flavor, it’s healthy too.

Ingredients needed for Crispy Whole Roasted Chicken:

This easy recipe is perfect for busy weeknights. The prep time is very quick and while the chicken bakes, you can prep the sides. Here are simple ingredients.

• Whole Chicken – I recommend buying an organic chicken. (I bought this one at Trader Joe’s.) Remove the liver, gizzard, and the heart, and dispose (or save for later).
• Lemon – Zest the lemon and then chop it.
• Seasonings – Kosher salt, freshly ground black pepper, poultry seasoning.
• Thyme – Several fresh sprigs of thyme, if possible.
• Butter – Unsalted butter, slightly softened.
• Onion – Cut an onion into medium chucks.
• Carrots – Chop the carrots into approximately 2-inch pieces.
• Garlic – Peels removed
• Olive Oil

You will also need a roasting pan or a dutch oven, like the one pictured.

How to make Baked Lemon Garlic Chicken:

Step 1
Prep Space. Prep your space with paper towels to keep the chicken juices from contaminating your space.

Preheat oven to 425 degrees.

Step 2
Prep chicken. Remove packaging and then the giblets from the center of the chicken. You’ll need to use your hands to dig in the top and bottom of the chicken to remove any extra parts. Dispose them, or save them for later.

Step 3
Pat dry. Use paper towels to pat dry the chicken. Get as much moisture off the chicken as possible.

Step 4
Prep seasoning mixture. Zest the lemon and place in a small bowl. Add to it the kosher salt, freshly ground black pepper, poultry seasoning, and some of the fresh thyme. Mix well.

Step 5
Apply butter and seasonings. Using your fingers, carefully loosen up the skin from the top of the chicken. Then add some of the lemon zest/seasoning under the skin as well. Sprinkle the remaining seasoning over the top of the chicken.

Step 6
Prep veggies. Chop up the onion. Peel garlic. Chop the carrots into two-inch pieces.

Spread the carrots and about half of the onion inside the dutch oven. Drizzle with olive oil and salt and pepper.

Step 7
Stuff chicken. Place the chicken (breast side up) in the pot on top of the veggies. Stuff the cavity of the chicken with the remaining onion, the garlic, the chopped lemon, and a couple twigs of thyme.

Drizzle the chicken with a little bit of olive oil and add extra salt and pepper as desired.

Step 8
Bake. Bake in a preheated 425 degree oven, uncovered, for approximately one hour and 30 minutes, or until the chicken is fully cooked through. Start checking it at about one hour and 20 minutes.

Test internal temperature with an instant-read thermometer. The chicken is done when the thermometer reads 160 degrees (allowing for some carry-over cooking) in the the thickest part of the white meat and about 180 degrees in the dark meat.

Step 9
Rest. Let the chicken rest for about 15 minutes before slicing to serve. Enjoy!

Serve. Use a cutting board to separate the chicken drumsticks. Continue to slice the tender meat and arrange on a serving dish. Drizzle the pan drippings over the chicken and enjoy with fresh lemon slices.

STORE leftovers in an airtight container for 3-4 days. This also makes great meal prep!

FREEZE leftovers in a freezer bag for several months.

Recipe FAQs:

What to serve with Roasted Chicken:

• Creamy Garlic Mashed Potatoes – A simple and buttery potato recipe!
• Spinach Salad with Honey Dijon Dressing – Salad that even your whole family will love.
• Creamy Mushroom Risotto – One of our favorite side dishes, and it goes well with any protein.
• Fall Harvest Salad – A special occasion salad.
• A bottle of white wine would also be nice.

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Digital Instant Read Meat Thermometer

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Baked Lemon Garlic Chicken

Baked Lemon Garlic Chicken is crispy on the outside and juicy on the inside. Use a whole chicken, coat it with lemon zest and seasonings, and bake it until done. A classic no-fail recipe that is great for weeknight meals but also impressive for entertaining!

Course Main Dish

Cuisine American

Keyword baked lemon garlic chicken, crispy roasted chicken, roasted chicken, whole roasted chicken

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 servings

Calories 518kcal

Author Sue Ringsdorf

Ingredients

• 5-6 pounds whole organic chicken – insides removed and patted dry
• 1 medium onion – chopped
• 6 large carrots – peeled and chopped into two inch pieces
• the zest of one lemon – zested
• 7-8 cloves garlic – peeled
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon poultry seasoning
• 4-5 sprigs thyme
• 2 Tablespoons unsalted butter – softened
• 2 Tablespoons olive oil

Instructions

• Prep your space with paper towels to keep the chicken juices from contaminating your space.
• Preheat oven to 425 degrees.
• Prep chicken. Remove packaging and then the giblets from the center of the chicken. You’ll need to use your hands to dig in the top and bottom of the chicken to remove any extra parts. Dispose them, or save them for later.

  5-6 pounds whole organic chicken
• Pat dry. Use paper towels to pat dry the chicken. Get as much moisture off the chicken as possible.
• Prep seasoning mixture. Zest the lemon and place in a small bowl. Add to it the kosher salt, freshly ground black pepper, poultry seasoning, and some of the fresh thyme. Mix well.

  the zest of one lemon, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon poultry seasoning, 4-5 sprigs thyme
• Apply butter and seasonings. Using your fingers, carefully loosen up the skin from the top of the chicken. Then add some of the butter and lemon zest/seasoning under the skin. Sprinkle the remaining seasoning over the top of the chicken.

  2 Tablespoons unsalted butter
• Prep veggies. Chop up the onion. Peel garlic. Chop the carrots into two-inch pieces.

  Spread the carrots and about half of the onion inside the dutch oven. Drizzle with olive oil and salt and pepper.

  1 medium onion, 6 large carrots, 7-8 cloves garlic
• Stuff chicken. Place the chicken (breast side up) in the pot on top of the veggies. Stuff the cavity of the chicken with the remaining onion, the garlic, the chopped lemon, and a couple twigs of thyme.

  Drizzle the chicken with a little bit of olive oil and add extra salt and pepper as desired.

  2 Tablespoons olive oil
• Bake. Bake in a preheated 425 oven, uncovered, for approximately one hour and 30 minutes, or until the chicken is fully cooked through. Start checking it at about one hour and 20 minutes.
• Rest. Let the chicken rest for 15 minutes before slicing to serve.

Notes

Test internal temperature with an instant-read thermometer. The chicken is done when the thermometer reads 160 degrees (allowing for some carry-over cooking to 165 degrees F) in the the thickest part of the white meat and about 180 degrees in the dark meat.

Nutrition

Calories: 518kcal | Carbohydrates: 13g | Protein: 35g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 146mg | Sodium: 955mg | Potassium: 660mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12431IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 2mg

I love creating new recipes and sharing with my family, because food is what brings us together. So here you go, fam. Let’s eat the best chicken parmesan (or Chicken Parmigiana, as Giada would say) – our new favorite Italian dish!

This is a classic recipe that I’ve made several times, but just never wrote it down. You will probably see many others that are similar because it is a classic. However, I prefer using ricotta cheese instead of the more classic mozzarella cheese on top.

I recommend making my Homemade Marinara Sauce instead of using store-bought sauce. The flavor is outstanding, it’s quick and simple, and it makes a fairly large amount. Some for this recipe and then some to freeze.

Step 2
Prepare the chicken. Using a cutting board, butterfly the chicken breasts, and then cut in half. You should have six equal sized portions with even thickness. I also recommend using some paper towel to pat dry the chicken as much as possible.

Step 3
Prepare the coating ingredients. n one dish, add the flour. In another dish, add the eggs, and whip with a wire whisk. In a third dish, combine the bread crumbs, freshly grated parmesan cheese, kosher salt, and freshly ground black pepper.

Step 4
Coat the chicken. Take one piece of chicken at a time and dip in the flour, coating on both sides. Then dip chicken in the beaten eggs, shaking off excess, and finally, coat in the bread crumb and parmesan cheese mixture. Repeat for all the chicken, and set aside on a separate plate.

Step 5
Sauté chicken. In a cast iron skillet (or any large skillet), add a tablespoon of avocado oil (or canola oil) over medium high heat. Add two pieces of chicken to the pan and cook for a minute or two on each side, or until the chicken is slightly golden brown. Remove browned chicken to the prepared baking dish. Repeat with the remaining chicken.

Step 6
Add toppings to chicken. Add a spoonful of marinara sauce to each piece of chicken, followed by either some ricotta cheese or mozzarella cheese. Shredded mozzarella or fresh mozzarella cheese work nicely here too.

Step 8
Serve. Serve the chicken over pasta or veggies of your choice, along with some fresh basil (if available). If you have remaining sauce, serve it alongside the chicken as well.

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Classic Chicken Parmesan Recipe

My Classic Chicken Parmesan Recipe combines lightly breaded chicken breast with a rich tomato sauce, spaghetti noodles, and a dollop of ricotta cheese. This family favorite recipe uses my homemade marinara sauce and is finished off in the oven. Serve this juicy chicken over your favorite pasta or veggies with a little extra sauce on top!

Course Main Dish

Cuisine American, Italian

Keyword Baked Chicken Parmesan, Classic Chicken Parmesan

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 487kcal

Author Sue Ringsdorf

Ingredients

• 2 pounds chicken breasts (or three chicken breasts) – each breast butterflied, and cut in half
• salt and pepper – to taste
• 1/2 cup flour
• 2 large eggs
• 3/4 cup Italian bread crumbs
• 1/2 cup parmesan cheese – freshly grated
• 3-4 Tablespoons avocado oil – or canola oil
• 3 cups marinara sauce – store-bought or try my homemade version
• 1 cup ricotta cheese
• pasta or veggies – to serve

Instructions

• Preheat oven to 400 degrees. Prepare a large baking dish with about two cups of marinara sauce. Spread to all sides of pan.
• Butterfly the chicken breasts, and then cut in half. Add salt and pepper to both sides of the chicken, to taste.

  2 pounds chicken breasts (or three chicken breasts), salt and pepper
• Prepare the chicken coating ingredients in three separate bowls. 1) the flour, 2) the whipped eggs, and 3) the mixture of bread crumbs, parmesan cheese, and salt and pepper.

  1/2 cup flour, 2 large eggs, 3/4 cup Italian bread crumbs, , 1/2 cup parmesan cheese
• Heat a skillet to medium high heat, and add some avocado oil to coat the pan. Dip each chicken breast in flour, then eggs (shaking off excess), and then the bread crumb/cheese mixture, coating well in each ingredient bowl.

  3-4 Tablespoons avocado oil
• Pan-fry about two breasts at a time (or as many as you can fit without over-crowding the pan). Cook for a few minutes on each side (or until golden brown on both sides), and then move the breasts to the baking dish prepared with marinara sauce.
• Top each breast with another spoonful of marinara, and then either some ricotta cheese or shredded mozzarella cheese. Repeat for all chicken pieces.

  3 cups marinara sauce, 1 cup ricotta cheese
• Bake for about 15-20 minutes, or until chicken is fully cooked. The chicken is done when a digital thermometer reads 165 degrees. (I usually remove when they are at 160 degrees to allow for some carry-over cooking.)
• Serve the chicken over pasta (or veggies) of your choice and some crusty bread.

  pasta or veggies

Nutrition

Calories: 487kcal | Carbohydrates: 26g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 185mg | Sodium: 1148mg | Potassium: 1043mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 11mg | Calcium: 246mg | Iron: 3mg

For other quality fish recipes, try our Baked Asian Salmon in Foil, Shrimp Avocado Salad, Fish Florentine, or some Curry Fish Stew!

Step 2
Add seasonings. To the fish, add kosher salt, freshly ground black pepper, garlic powder, and onion powder to both sides of the fish.

Step 3
Cook the fish. Heat a cast iron skillet over medium-high heat. Add the butter, olive oil, and lemon slices – and when hot, add the sea bass. Cook for about three minutes on one side (depending on the thickness of the fish) and then flip. Continue cooking until the fish easily flakes with a fork.

NOTE: When cooking sea bass with the skin on, start skin-side down, then flip it. The skin will come off easily if you prefer not to eat it—or leave it on for extra crispiness.

Step 4
Serve. Serve the sea bass with some pan drippings, some extra lemon slices, and a couple sprigs of cilantro.

PRO-TIP: I don’t like using a digital thermometer for testing fish doneness. It never seems to register the correct temp and often leads to over-cooking. I recommend using a fork to test for flakiness.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Pan Seared Sea Bass

Pan Seared Sea Bass is a simple and healthy seafood recipe combining chilean sea bass and a lemon butter sauce. This restaurant quality seafood is an excellent choice for company or just a small party of two!

Course Main Dish

Cuisine American

Keyword pan seared sea bass

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 225kcal

Author Sue Ringsdorf

Ingredients

• 1 Tablespoon unsalted butter
• 1 Tablespoon olive oil
• 15 oz. sea bass – wild caught
• kosher salt and freshly ground black pepper – to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 large lemon – sliced

Instructions

• Prep fish. Pat dry the sea bass with some paper towels. Then add the onion powder, garlic powder, salt, and pepper to both sides of the fish.

  15 oz. sea bass, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper
• Heat a cast iron skillet over medium-high heat. Add the butter and olive oil and heat to melted.

  1 Tablespoon unsalted butter, 1 Tablespoon olive oil
• When the skillet is hot, add the fish and a few lemon slices – and cook for about 3-4 minutes. Then flip the fish and cook until flaky, about 3-4 more minutes.

  (The fish is done when flakey. Cooking time will depend on the thickness of the fish and the temp you're cooking at.)

  NOTE: When cooking sea bass with the skin on, start skin-side down, then flip it. The skin will come off easily if you prefer not to eat it—or leave it on for extra crispiness.

  1 large lemon
• To serve, drizzle pan drippings to the fish. Add a sprig of cilantro and additional lemon as well.

Notes

Recipe Tips:

• Buy good quality sea bass.
• Let the fish set out to almost room temperature before searing.
• Add plenty of seasoning to the fish.
• Sear the fish at a high temperature.
• Cook until the fish flakes easily, but don’t over-cook.
• Serve fish with pan drippings and extra lemon.

Nutrition

Calories: 225kcal | Carbohydrates: 4g | Protein: 26g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 100mg | Potassium: 423mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 1mg