Easy Extra Crispy Chicken Thighs Recipe

Crispy chicken things on white plate with herbs

These crispy chicken thighs are an easy chicken dinner that the whole family will love! The best part about this juicy chicken is that it can be served with a variety of side dishes like creamy mashed potatoes, green beans, potato salad, any root vegetable, or Brussels sprouts. This recipe comes together quickly and it is made from simple ingredients. Getting dinner on the table has never been easier!

extra crispy chicken thighs on a plate with herb salad

Why You’ll Love These Crispy Chicken Thighs

This chicken thigh recipe is one of those easy dinners you’ll make again and again. Once you master how to make crispy chicken thighs, you can serve them with a lot of different sauces, condiments, or relishes. After they are done you can drizzle them with a vinaigrette, buffalo sauce, prepared salsa, salsa verde, etc. 

 

You can make as many chicken thighs as will fit in your skillet WITHOUT CROWDING. CROWDING prevents browning and crispy skin. 

 

You can dress these up with the herb salad listed below, my new favorite! You can also serve these with my Ginger-Lime Spritzer and my Flourless Chocolate Brownie Cookies for an all-around satisfying meal.

Ingredient Notes

recipe ingredients on a white surface

Crispy Chicken Thighs

  • skin-on bone-in chicken thighs: The star of the show! Cook as many as will fit in a single layer in your skillet.
  • sea salt: You can also use kosher salt if you prefer.
  • freshly ground black pepper 

Herb Salad

  • fresh herbs: Mint, parsley, dill, basil, cilantro, oregano, and/or chives.
  • lemon juice: Fresh (preferred) or bottled.
  • unrefined extra virgin olive oil
  • red Fresno chili: These peppers are considered a mild-hot so omit them from this salad if you aren’t a fan of spicy.
  • Shallot: You can use a red onion if you prefer.
  • sea salt and black pepper to taste

 

For exact ingredient amounts, see the full recipe card below. 

How to Make Crispy Chicken Thighs

chicken thighs in a cast iron skillet

Step 1: Pat the chicken dry with paper towels and season the pieces with salt as soon as you get home from the market, if possible. When you are ready to cook the chicken thighs, pat dry again with a paper towel and allow them to sit at room temperature for about 30 minutes to take off some of the chill. Place chicken thighs in a cold stainless steel pan or cast-iron pan (or another large skillet), skin-side down.

chicken in a skillet with browned crispy skin

Step 2: Turn the heat to medium heat and cook them without moving them for about 15 to 30 minutes, depending on the size of the pieces, until the skin is perfectly golden brown.  You can use a splatter guard to prevent your stove from getting messy. Reduce the heat if the skin begins to burn before it gets evenly golden brown.

 

Step 3: Turn the thighs over and continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Alternatively, after flipping the chicken, you can finish them in your oven at 375 degrees F for 15 minutes or until the meat reaches an internal temperature of 165 degrees.

herb salad ingredients on a cutting board

Step 4: In the meantime, toss the herbs, shallot, and chili pepper with half of the lemon juice and all of the olive oil in a small bowl. Plate the chicken and drizzle with the other half lemon juice and top with the herb salad plus a pinch of salt and pepper.

chicken thighs and herb salad on a white plate

Expert Tips

  • If you enjoy extra crispy skin, you can leave the chicken uncovered in the fridge overnight to help dry out the skin before cooking. 
  • You can bake these chicken thighs in an air fryer if you prefer.
  • Chicken should reach an internal temperature of 165 degrees F before consuming. I’ve found that using an instant-read thermometer is the best way to check internal temperature. Insert the meat thermometer into the thickest part of the thigh for the most accurate reading. 

What to Serve with Crispy Chicken Thighs

Serve these crispy chicken thighs with a yummy Collard Greens Salad, some Roasted Fall Vegetables, or with my Easy Pasta al Limone recipe

Storage Tips

Store leftover chicken thighs in an airtight container in the refrigerator for 3-4 days. 

 

Reheat in the oven at 350 degrees F for about 15 minutes. If you prefer, you can microwave the chicken thighs until they are heated through, but keep in mind that the skin will not become crispy again by microwaving them. If you want to get them crispy, use an air fryer (for 5-10 minutes) or the oven. 

 

You can freeze chicken thighs for up to 3 months. Let the chicken thighs cool completely, then store in a freezer-safe container or freezer bag and freeze. Thaw overnight in the refrigerator and reheat in the oven or air fryer. 

chicken in skillet and on a plate next to an herb salad

Recipe FAQs

Can I add other spices to this recipe?

  • You can add whatever spices you like to make this recipe perfect for you and your family!

 

Can I cook these chicken thighs in an air fryer?

  • Yes! If using an air fryer preheat it to 375 degrees F and cook for about 18 minutes.

 

Do I need to remove the chicken skin before cooking?

  • Do not remove the skin before cooking. The skin adds flavor and helps keep the meat moist. This is also what makes them super crispy!

 

Why do I need to pat the chicken dry before cooking?

  • Patting the chicken thighs before cooking makes the chicken crispier.

 

How can I prevent my chicken thighs from being dry?

  • Chicken thighs are a dark meat, which is difficult to overcook. Cooking these until they reach an internal temperature of 165 will result in delicious, juicy, and moist chicken thighs.

 

Can I use boneless skinless chicken thighs instead of skin-on-bone-in chicken thighs?

  • You can, however, the bone-in skin-on chicken thighs tend to be juicier and more flavorful- not to mention crispier! 

 

More Chicken Recipes

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

crispy chicken things on white plate with herbs

Easy Extra Crispy Chicken Thighs Recipe

Pamela
These crispy chicken thighs are an easy chicken dinner that the whole family will love! The best part about this juicy chicken is that it can be served with a variety of side dishes like creamy mashed potatoes, green beans, potato salad, any root vegetable, or Brussels sprouts. This recipe comes together quickly and it is made from simple ingredients. Getting dinner on the table has never been easier!
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 0

Ingredients
  

  • Bone-in skin-on chicken thighs cook as many as will fit it one layer in your skillet
  • Sea salt figure ¾ teaspoon per pound of chicken
  • Freshly ground black pepper to taste
  • 2-3 cups of fresh herbs leaves and tender stems: mint, parsley, dill, basil, cilantro, oregano, and/or chives
  • Juice of 1 lemon
  • 2-3 Tablespoons unrefined olive oil just eyeball it
  • Red fresno chili sliced thinly (use as much or as little as you like)
  • 1 medium shallot very thinly sliced
  • Sea salt and black pepper to taste

Instructions
 

  • Pat the chicken dry with paper towels and season the pieces with salt as soon as you get home from the market, if possible. When you are ready to cook them, pat dry again and allow them to sit at room temperature for about 30 minutes to take off some of the chill. Add them to a cold cast iron skillet, skin side down.
  • Turn the heat to medium and cook them without moving them for about 15 to 30 minutes, depending on the size of the pieces, until the skin is perfectly golden brown. You can use a splatter guard to prevent your stove from getting messy. Reduce the heat if the skin begins to burn before it gets evenly golden brown.
  • Turn the thighs over and continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Alternatively, after flipping the chicken, you can finish them in a 375 degree F oven for 15 minutes or until the meat reaches 165 degrees.
  • In the meantime, toss the herbs, shallot and chili pepper with half of the lemon juice and all of the olive oil. Plate the chicken and drizzle with the other half lemon juice and top with the herb salad plus a pinch of salt and pepper.

Notes

  • If you enjoy crispy skin, you can leave the chicken uncovered in the fridge overnight to help dry out the skin before cooking. 
  • You can bake these chicken thighs in an air fryer if you prefer.
  • Chicken should reach an internal temperature of 165 degrees F before consuming. I’ve found that using an instant-read thermometer is the best way to check internal temperature. Insert the thermometer into the thickest part of the thigh for the most accurate reading.
  • Serve these crispy chicken thighs with a yummy Collard Greens Salad, some Roasted Fall Vegetables, or with my Easy Pasta al Limone recipe.
  • Store leftover chicken thighs in an airtight container in the refrigerator for 3 - 4 days.
  • Reheat in the oven at 350 degrees F for about 15 minutes. If you prefer, you can microwave the chicken thighs until they are heated through, but keep in mind that the skin will not become crispy again by microwaving them. If you want to get them crispy, use an air fryer or the oven.
  • You can freeze chicken thighs for up to 3 months. Let the chicken thighs cool completely, then store in a freezer-safe container or freezer bag and freeze. Thaw overnight in the refrigerator and reheat in the oven or air fryer.  
Tried this recipe?Let us know how it was!

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Oven Roasted Salmon and Rice with Coconut-Tomato Sauce

oven roasted salmon in a bowl with rice and sauce

This oven roasted salmon is tossed in simple seasonings and baked to perfection, then served with lime basmati rice and a mouthwatering coconut-tomato sauce. A simple, easy weeknight dinner that’s packed with all the good stuff! 

oven roasted salmon in a bowl topped with coconut tomato sauce

Why You’ll Love This Oven Roasted Salmon Recipe

My favorite protein (as you can see from all these easy salmon recipes) combines with my favorite starch and some flavor bombs for a winner dinner! This oven-baked salmon is truly divine– and the sauce puts it over the top! 

 

If you start to feel like all your weeknight dinners taste the same, here’s a great, easy recipe to change things up. See the notes for how to make this vegan. If you don’t eat grains, don’t make the rice and saute some riced veggies like cauliflower, zucchini or broccoli stems instead (or even my Cauliflower Mash would taste great!).

 

Making protein and rice bowls is my favorite way to get a meal on the dinner table quickly and easily– with no taste or flavor lost! Salmon is packed with omega-3 fatty acids and serves up a boost of nutrition in every bite. Plus, it’s effortless to cook (like under 10 minutes fast!). It’s no wonder I love it so much! 

Ingredient Notes

You’ll find that this oven roasted salmon recipe uses pretty simple ingredients, many of which you probably already have on hand in your pantry or refrigerator. You’ll have a healthy dinner on the table in under 30 minutes! 

recipe ingredients on a white surface

 

  • white basmati rice
  • kosher salt
  • ghee, unsalted butter, or coconut oil
  • fresh limes
  • shallot
  • red Fresno chile pepper
  • garlic cloves
  • seasonings: We’ll be using a mix of smoked paprika, ground coriander, ground cumin, and ground cardamom.
  • tomato paste
  • canned unsweetened coconut milk: I used full-fat.
  • unrefined olive oil
  • maple syrup or honey or agave: We’re adding this for a little sweetness in the salmon– you could also use brown sugar, but I prefer natural sweeteners. 
  • skinless fresh salmon filets: Cut into 1 ½ ” bite-sized pieces. There are a few different types of salmon. I prefer using wild-caught salmon fillets or sockeye. Check your grocery store or local fish monger. 
  • garnish: fresh cilantro, finely chopped

Step-by-Step Instructions

a bowl of rice on the stovetop

Step 1: In a small saucepan, combine 2 cups of water, the rice, a big pinch of salt, and 1 tablespoon of ghee/butter. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 18 minutes. Remove from heat and let the rice sit (covered) for 10 minutes. Fluff it with a fork and then stir in the juice of ½ a lime.

 

Step 2: Preheat the oven to 450 degrees F.  Position a rack 6 inches from the heat source.

a skillet on the stovetop with coconut tomato sauce

Step 3: Warm a medium saucepan over medium heat. Add 1 tablespoon of the ghee/butter. As soon as it has melted, add the shallots and chile peppers. Season with a pinch of salt. Cook for about 2 minutes, stirring often. Add the garlic and cook, until fragrant, about one minute. Do not let the garlic burn.

coconut tomato sauce in a saucepan

Step 4: Add 1 teaspoon of the smoked paprika, ½ teaspoon of the coriander, ½ teaspoon of the cumin, and all of the cardamom. Add the tomato paste and combine with the spices.  Cook for a few seconds. Add the coconut milk a little at a time, stirring constantly to columbine, and add a pinch of salt. Bring to a simmer. Reduce the heat to medium-low and simmer for about 10 minutes, or until thickened. Stir in the juice of 1 lime.

salmon marinating in a bowl

Step 5: Meanwhile, in a large bowl, mix together the olive oil, maple syrup, juice of ½ a lime, remaining 1 teaspoon of smoked paprika, ½ teaspoon of coriander, ½ teaspoon of cumin, and a pinch of salt. Add the salmon and toss to combine.

salmon on a baking sheet for oven roasted salmon

Step 6: Arrange the salmon on a rimmed baking sheet (I wouldn’t line it with parchment paper because it will burn). Roast in your preheated oven for 4-6 minutes. If you are cooking wild salmon or sockeye, you can cook for 4 minutes. You want to cook the fish until it’s underdone. Turn the oven to high broil and broil for 1-2 minutes, or until slightly charred and cooked through.

cooked salmon on a baking sheet

Step 7: Scoop some rice into individual bowls and place the salmon on top. Spoon the sauce over everything. Garnish with fresh cilantro.

oven roasted salmon in a bowl with white rice and coconut tomato sauce

Expert Tips

  • The juice of 1 lime is generally about 1 tablespoon.
  • This recipe was adapted from The Original Dish.
  • Make it vegan: Swap in extra-firm tofu (not silken) for the salmon. I like to dry it off with a paper towel, cube it, and pan sear it before adding it to the sauce. You can also bake it or air fry it. OR go in a different direction and roast large florets of cauliflower until tender and add to the sauce with a can of cooked chickpeas, white beans, or frozen peas.

Serving Tips

Scoop some rice into individual bowls and place the salmon on top. Spoon the sauce over everything. Garnish with fresh cilantro. Transfer the sauce to a small bowl for serving– a little extra sauce is always a good choice!  

 

You can serve these bowls as is or with any of your favorite side dishes like this Brussels Sprouts Caesar Salad, Roasted Green Beans, or this Fall Salad

Storage Tips

Store leftover salmon in an airtight container for 3-4 days. Reheat in a skillet and serve over a fresh batch of rice and more sauce. The sauce can be stored in its own container for up to a week. Gently reheat and serve over this salmon, chicken, veggies, tofu, and more! 

a serving platter filled with oven roasted salmon, rice, and coconut tomato sauce

More Favorite Recipes

 

If you give this oven roasted salmon recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

oven roasted salmon in a bowl with rice and sauce

Oven Roasted Salmon and Rice with Coconut-Tomato Sauce

Pamela
This oven roasted salmon is tossed in simple seasonings and baked to perfection, then served with lime basmati rice and a mouthwatering coconut-tomato sauce. A simple, easy weeknight dinner that’s packed with all the good stuff!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 0

Ingredients
  

  • 1 cup white basmati rice
  • kosher salt
  • 2 Tablespoons ghee unsalted butter or coconut oil, DIVIDED
  • 2 limes
  • 1 large shallot finely chopped
  • 1 red fresno chile pepper finely chopped
  • 6 garlic cloves finely chopped
  • 2 teaspoons smoked paprika divided
  • 1 teaspoon ground coriander divided
  • 1 teaspoon ground cumin divided
  • ½ teaspoon ground cardamom
  • ¼ cup tomato paste
  • 1 13.5 fl oz can coconut milk (I used full-fat)
  • 2 Tablespoons unrefined olive oil
  • 1 Tablespoon maple syrup or honey or agave
  • 1 ½ pounds skinless salmon cut into 1 ½ ” pieces
  • Garnish: fresh cilantro finely chopped

Instructions
 

  • In a small saucepan, combine 2 cups of water, the rice, a big pinch of salt, and 1 Tablespoon of the ghee/butter. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 18 minutes. Remove from heat and let the rice sit (covered) for 10 minutes. Fluff it with a fork and then stir in the juice of ½ a lime.
  • Preheat the oven to 450 F degrees. Position a rack 6 inches from the heat source.
  • Warm a medium saucepan over medium heat. Add 1 Tablespoon of the ghee/butter. As soon as it has melted, add the shallots and chile peppers. Season with a pinch of salt. Cook for about 2 minutes, stirring often. Add the garlic and cook, until fragrant, about one minute. Do not let the garlic burn.
  • Add 1 teaspoon of the smoked paprika, ½ teaspoon of the coriander, ½ teaspoon of the cumin, and all of the cardamom. Add the tomato paste and combine with the spices. Cook for a few seconds. Add the coconut milk a little at a time, stirring constantly to columbine, and add a pinch of salt. Bring to a simmer. Reduce the heat to medium-low and simmer for about 10 minutes, or until thickened. Stir in the juice of 1 lime.
  • Meanwhile, in a large bowl, mix together the olive oil, maple syrup, juice of ½ a lime, remaining 1 teaspoon of smoked paprika, ½ teaspoon of coriander, and ½ teaspoon of cumin, and a pinch of salt. Add the salmon and toss to combine.
  • Arrange the salmon on a baking sheet (I wouldn’t line it with parchment because it will burn). Roast for 4-6 minutes. If you are cooking wild salmon or sockeye, you can cook for 4 minutes. You want to cook the fish until it’s underdone. Turn the oven to high broil and broil for 1-2 minutes, or until slightly charred and cooked though.
  • Scoop some rice onto individual bowls and place the salmon on top. Spoon the sauce over everything. Garnish with cilantro.

Notes

  • The juice of 1 lime is generally about 1 Tablespoon.
  • This recipe was adapted from The Original Dish.
  • Make it vegan: Swap in extra-firm tofu (not silken) for the salmon. I like to dry it off with a paper towel, cube it, and pan sear it before adding it to the sauce. You can also bake it or air fry it. OR go in a different direction and roast large florets of cauliflower until tender and add to the sauce with a can of cooked chickpeas, white beans, or frozen peas.
  • Store leftover salmon in an airtight container for 3-4 days. Reheat in a skillet and serve over a fresh batch of rice and more sauce. The sauce can be stored in its own container for up to a week. Gently reheat and serve over this salmon, chicken, veggies, tofu, and more! 
Tried this recipe?Let us know how it was!

This post may contain affiliate links

Easy Skillet Tamale Pie Recipe (Gluten-Free Option)

a tamale pie in a skillet

This savory Tamale Pie Recipe mimics traditional tamales in casserole (or pie) form! Featuring a meaty filling with beans, corn, chiles, aromatics, and enchilada sauce topped with a cheesy, fluffy cornbread crust. This easy recipe is comfort food at its absolute finest– and perfect for busy weeknights!

 

What is Tamale Pie?

Tamale pie casserole is a comforting casserole dish that features all the flavors of traditional tamales in pie form. It has a savory filling made from seasoned ground beef, chicken, or pork, combined with onions, garlic, seasonings, broth, and tomato or enchilada sauce. It’s then topped with a cornbread or masa (corn dough) batter and baked until the topping is golden and firm, creating a layered dish with a soft, flavorful base and a slightly crunchy, cornbread-like top.

This easy recipe is a great way to enjoy tamale flavors without the hard work of wrapping tamales in corn husks.

 

Why You’ll Love This Easy Tamale Pie Recipe

This dish is kind of like a tamale – but without all the work – and a chili-enchilada mash-up!  This Tamale Pie Recipe is the perfect dish to serve for Halloween night, for game days, or for a crowd on any night.  

It is so flexible too (see the notes on the bottom to make it vegan) and so easy. It reheats well and freezes well too. Just serve with a salad or a non-starchy vegetable and you have a complete meal!

For more, try these Mexican-inspired recipes: Mexican Lasagna Recipe, Make Black Beans from Scratch, Mexican Cobb Salad, or Restaurant Style Spanish Rice

 

Ingredient Notes

Base

  • extra-virgin olive oil
  • meat of choice: You can do ground chicken, lean ground beef, ground turkey, or ground pork. 
  • sea salt 
  • freshly ground black pepper 
  • yellow onion or red onion
  • poblano pepper
  • jalapeño
  • garlic cloves
  • chili powder 
  • ground cumin 
  • small can of red enchilada sauce
  • chicken stock or vegetable stock
  • cooked beans of choice (black beans, pinto beans, etc.)
  • and/or fresh corn or frozen corn kernels 

Cornbread Topping

  • masa harina 
  • all-purpose flour: Or a good gluten-free flour blend, like King Arthur or Bob’s Red Mill.
  • aluminum-free baking powder 
  • sea salt 
  • freshly ground black pepper 
  • large egg + egg white 
  • whole milk or plain, unsweetened soy milk
  • chicken broth or vegetable stock 
  • shredded cheddar cheese: You could also do Monterey Jack or another favorite shredded cheese. 
  • sliced pickled or regular jalapeños   
  • Optional: Hot sauce and sour cream or plain Greek yogurt, for serving 

Step-by-Step Instructions

  1. Prepare the chili: Preheat the oven to 425 degrees F. In a 12-inch cast iron skillet (or another large skillet that is oven-safe), heat the olive oil until it simmers. Add the ground meat and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until just starting to brown but not cooked through- about 5 minutes.
  2. Add the onions, poblanos, jalapeños, garlic, and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the meat is cooked through- 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the beans and/or corn kernels and remove from heat.  
  3. Meanwhile, prepare the cornbread mixture: In a large bowl, whisk the masa harina with the flour, baking powder, salt, and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and whisk the batter until smooth. Fold in 1/4 cup of the cheese.  
  4. Dollop the cornbread batter over the chili meat mixture and gently spread it into an even layer. It will seem like a very thin layer of cornbread, but it will rise in the oven. Scatter the pickled or regular jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen and lightly golden brown, 25 to 30 minutes. Remove from the oven and let it sit for 5 minutes before serving. Serve with hot sauce and sour cream.

Expert Tips

  • Masa is the traditional dough used to make corn tortillas. It’s made from dried corn that has been nixtamalized, which is a process in which dried corn kernels are soaked and cooked in an alkaline solution to loosen the hulls and make the corn softer for grinding. Masa harina, on the other hand, is a flour that is made from dried masa dough. Masa harina is commonly used to make corn tortillas, too, but it’s also used to make tamales, tamal de cazuela, pupusas and arepas.
  • Make it vegan: swap ground vegan protein for meat like Beyond Meat or cooked lentils. Swap flax egg (2 Tablespoons flax meal + 6 Tablespoons warm water) for egg in the batter. Use vegan cheese or omit it. Serve with dairy-free sour cream or avocado.
  • For best results, I encourage you to use a cast-iron skillet so you only need one pan for this meal. If you don’t have an oven-safe skillet, you can transfer the meat mixture to a baking dish and top with the cornbread batter, then bake. 

Serving & Storage Tips

You can serve this delicious tamale pie recipe with any of your favorite toppings like hot sauce, sour cream or plain Greek yogurt, black olives, additional cheese or green chiles, and more! 

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave and serve with desired toppings. 

To freeze, let the casserole cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve! 

More Easy Casserole Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

  

Tamale Pie Recipe

This savory Tamale Pie Recipe mimics traditional tamales in casserole (or pie) form! Featuring a meaty filling with beans, corn, chiles, aromatics, and enchilada sauce topped with a cheesy, fluffy cornbread crust. This easy recipe is comfort food at its absolute finest– and perfect for busy weeknights!

 

Base

  • 2 Tablespoons unrefined extra-virgin olive oil
  • 1 1/2 pounds ground meat of choice (chicken, turkey, or pork)
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 1 medium yellow or red onion (finely chopped)
  • 1 poblano pepper (stemmed, seeded and chopped)
  • 1 jalapeño (stemmed, seeded and minced)
  • 3 garlic cloves (minced)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • One 10-ounce can red enchilada sauce
  • 1 cup chicken stock or vegetable stock
  • 1 cup cooked beans of choice and/or fresh or frozen corn kernels

Cornbread Topping

  • Heaping ¾ cup masa harina
  • 1/2 cup all-purpose flour or a good GF flour blend (like King Arthur or Bob’s Red Mill)
  • 1 Tablespoon aluminum-free baking powder
  • 3/4 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large egg + 1 egg white
  • ½ cup whole milk or plain (unsweetened soy milk)
  • ½ cup chicken or vegetable stock
  • ½ cup shredded cheddar (divided or vegan cheese or omit)
  • ½ cup sliced pickled or regular jalapeños
  • Optional: Hot sauce and sour cream or plain Greek yogurt (for serving)
  1. Prepare the chili: Preheat the oven to 425 F degrees. In a 12-inch cast-iron skillet, heat the olive oil until it shimmers. Add the ground meat and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until just starting to brown but not cooked through, about 5 minutes.
  2. Add the onions, poblanos, jalapeños, garlic and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the meat is cooked through, 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the beans and/or corn kernels and remove from heat.
  3. Meanwhile, prepare the cornbread: In a medium bowl, whisk the masa harina with the flour, baking powder, salt and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and whisk the batter until smooth. Fold in 1/4 cup of the cheese.
  4. Dollop the cornbread batter over the chili and gently spread into an even layer. It will seem like a very thin layer of cornbread, but it will rise in the oven. Scatter the pickled or regular jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen, 25 to 30 minutes. Remove from the oven and let it sit for 5 minutes before serving. Serve with hot sauce and sour cream.

Expert Tips

  • Masa is the traditional dough used to make corn tortillas. It’s made from dried corn that has been nixtamalized, which is a process in which dried corn kernels are soaked and cooked in an alkaline solution to loosen the hulls and make the corn softer for grinding. Masa harina, on the other hand, is a flour that is made from dried masa dough. Masa harina is commonly used to make corn tortillas, too, but it’s also used to make tamales, tamal de cazuela, pupusas and arepas.
  • Make it vegan: swap ground vegan protein for meat like Beyond Meat or cooked lentils. Swap flax egg (2 Tablespoons flax meal + 4 Tablespoons warm water) for egg in the batter. Use vegan cheese or omit it. Serve with dairy-free sour cream or avocado.
  • For best results, I encourage you to use a cast-iron skillet so you only need one pan for this meal. If you don’t have an oven-safe skillet, you can transfer the meat mixture to a baking dish and top with the cornbread batter, then bake.

 

Serving & Storage Tips

You can serve this delicious tamale pie with any of your favorite toppings like hot sauce, sour cream or plain Greek yogurt, black olives, additional cheese or green chiles, and more!

 

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave and serve with desired toppings.

 

To freeze, let the casserole cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve!

 

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Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)

This Brussels Sprouts Caesar Salad features roasted Brussels sprouts, toasted breadcrumbs, and shaved Parmesan cheese tossed in a homemade Caesar salad dressing. This perfect side dish is classy enough for a holiday dinner and easy enough for a weeknight! 

an overhead shot of brussels sprout caesar salad in a white bowl

Why You’ll Love This Brussels Sprouts Caesar Salad

Think of this like a Brussels sprout hash meets traditional Caesar salad. And then prepare yourself to love this much more than you thought you would! Everyone who tried this (especially my son) went bonkers for it and there was never a morsel left. 

 

Instead of romaine lettuce, we’re using Brussels sprouts, and instead of crunchy croutons, we’re using toasted bread crumbs. Just like the classic salad, this version has shaved parmesan cheese and is tossed in a delicious Caesar dressing made from scratch. I’m telling you– never a morsel left! 

 

If you love Caesar-inspired recipes try this Spicy Caesar Salad, this Grilled Caesar-ish Romaine Salad, this Vegetarian Kale Caesar Salad, or this Egg-Free Avocado Caesar Salad Recipe

Ingredient Notes

recipe ingredients on a white surface

  • Raw Brussels sprouts: You can buy pre shaved Brussels sprouts or use a food processor to slice them. 
  • Unrefined, cold-pressed extra-virgin olive oil 
  • Sea salt 
  • Freshly ground black pepper
  • Parmesan cheese: Shaved or grated (Use vegan Parmesan if desired).

Classic Caesar Dressing

dressing ingredients on a white surface

  • Mayonnaise: I like soy-free Vegenaise. You can also use another regular or vegan mayonnaise, raw cashew butter, or tahini.
  • Water
  • Fresh lemon juice
  • Dijon mustard
  • Minced garlic cloves
  • Capers or anchovies: Omit the Worcestershire if you use anchovies.
  • Worcestershire sauce
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Extra-virgin olive oil

Toasted Breadcrumbs 

  • Unsalted butter or plant butter
  • Extra-virgin olive oil
  • Panko breadcrumbs: You can use gluten-free crumbs if necessary.
  • Garlic powder
  • Sea salt: As needed, depending on how salty the breadcrumbs are.

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Preheat the oven to 400 F degrees or 375 F convection. 
  2. Line two half sheet pans with unbleached parchment paper. 
  3. Arrange Brussels sprouts onto each prepared baking sheet pan. Toss with olive oil, salt, and pepper and spread sprouts in a single layer. Roast in the oven for 18 minutes until lightly golden brown, stirring halfway. They will shrink! Cool just slightly.
  4. In the meantime, make the dressing by blending all dressing ingredients in a blender until smooth. Taste for seasoning and set aside. 
  5. In a large skillet, over medium-low heat, add the butter and the oil. Once the butter is melted, add the breadcrumbs and stir until golden, about 4-5 minutes. Don’t leave the stove. The breadcrumbs can burn easily! Stir in the garlic powder and taste for salt. Transfer the breadcrumbs to a paper towel-lined plate. This will help absorb any excess oil and will allow the breadcrumbs to crisp up as they cool. Once cool, breadcrumbs can be stored in an airtight container at room temperature for up to 5 days.
  6. In a large bowl, toss Brussels sprouts with the dressing and sprinkle with toasted breadcrumbs and shaved parmesan.

a brussels sprouts caesar salad in a white bowl topped with toasted breadcrumbs and parmesan cheese

Expert Tips

  • You can use the slicing disk of the food processor to do this faster. I used the #2 measurement on my Breville slicing disk. 
  • To make this a main dish, feel free to toss cooked chicken breast in the salad. 
  • To make this easy on yourself, make the creamy Caesar dressing in advance, use a food processor to slice the Brussels sprouts, or buy pre-sliced Brussels sprouts. Eat it warm or at room temperature!

Storage Tips

To store this Brussels sprouts Caesar salad, keep it undressed and refrigerate it in an airtight container for up to 2-3 days. When you’re ready to serve, toss the salad with the dressing. Reheat the salad before serving.

 

For the dressing, store it separately in a mason jar or a small bowl with a lid in the refrigerator for up to 2 weeks.

a shot of half of the salad

More Salad Recipes

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Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)

Pamela
This Brussels Sprouts Caesar Salad features roasted brussels sprouts, toasted breadcrumbs, and shaved parmesan cheese tossed in a homemade Caesar salad dressing. This perfect side dish is classy enough for a holiday dinner and easy enough for a weeknight!
5 from 2 votes
Servings 4 -6

Ingredients
  

  • 2 pounds Brussels sprouts trimmed and sliced ¼-inch thick*
  • ¼ cup unrefined cold-pressed extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • Caesar dressing:
  • 6 Tablespoons mayonnaise I like soy-free Vegenaise or raw cashew butter or tahini
  • 2 Tablespoons water
  • Juice from 1 lemon
  • ½ teaspoon Dijon mustard
  • 1 large clove garlic or 2 medium garlic cloves minced
  • 1 Tablespoon capers drained or anchovies (omit the worcestershire if you use anchovies)
  • 1 teaspoon worcestershire sauce
  • teaspoon sea salt or more to taste
  • Freshly ground black pepper to taste
  • 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • Toasted Breadcrumbs:
  • 2 Tablespoons unsalted butter or plant butter
  • 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • 1 cup panko breadcrumbs you can use gluten-free crumbs if necessary
  • ½ teaspoon garlic powder
  • Sea salt as needed depending on how salty the breadcrumbs are
  • 4 ounces Parmesan shaved or grated (Use vegan Parmesan if desired)

Instructions
 

  • Preheat the oven to 400 F degrees or 375 F convection.
  • Line two half sheet pans with unbleached parchment paper.
  • Arrange brussels sprouts on the prepared sheet pans. Toss with olive oil, salt and pepper and spread sprouts in an even layer. Roast in the oven for 18 minutes, stirring halfway. They will shrink! Cool just slightly.
  • In the meantime, make the dressing by blending all dressing ingredients in a blender until smooth. Taste for seasoning and set aside.
  • In a large skillet, over medium-low heat, add the butter and the oil. Once the butter is melted, add the breadcrumbs and stir until golden, about 4-5 minutes. Don’t leave the stove. The breadcrumbs can burn easily! Stir in the garlic powder and taste for salt. Transfer the breadcrumbs to a paper towel-lined plate. This will help absorb any excess oil and will allow the breadcrumbs to crisp up as they cool. Once cool, breadcrumbs can be stored in an airtight container at room temperature for up to 5 days.
  • Toss brussels sprouts with the dressing and sprinkle with toasted breadcrumbs and shaved parmesan.

Notes

Expert Tips
You can use the slicing disk of the food processor to do this faster. I used the #2 measurement on my Breville slicing disk.
To make this a main dish, feel free to toss cooked chicken breast in the salad.
To make this easy on yourself, make the creamy Caesar dressing in advance, use a food processor to slice the Brussels sprouts, or buy pre-sliced Brussels sprouts. Eat it warm or at room temperature!
Storage Tips
To store this Brussels sprouts Caesar salad, keep it undressed and refrigerate it in an airtight container for up to 2-3 days. When you're ready to serve, toss the salad with the dressing. Reheat the salad before serving.
For the dressing, store it separately in a mason jar or a small bowl with a lid in the refrigerator for up to 2 weeks.
Tried this recipe?Let us know how it was!

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

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Crunchy Kale Salad Recipe with Almond Vinaigrette

This Crunchy Kale Salad features crunchy cabbage varieties mixed with fresh herbs, green chili, avocado, and parmesan cheese tossed in a simple almond vinaigrette. This delicious salad makes a great side dish or add some protein to make it a full meal. 

Why You’ll Love This Crunchy Kale Salad 

This easy kale salad recipe is inspired by a restaurant close to my house called Jame. Every time we order this salad, my friends go crazy and say “Why can we not stop eating this???” I love this crunchy kale salad for meal prep or a potluck because it holds up perfectly even after being dressed. My copycat version is just as delicious, and with simple steps, is easy enough to make right at home. 

 

The secret to this salad is to not skip the step of massaging the kale. It is truly the most important step in making a raw kale salad. This releases some of the bitterness and makes the kale more tender– perfect for this crunchy salad! If you’re a kale hater, I recommend trying this method because it really does improve the taste. 

 

I serve this salad as an alternative to a slaw since it’s all cabbage (remember, kale is a cabbage.). And, as with all salads, feel free to swap in other additions that are in season or the protein of your choice to make it a main course salad. See the recipe tips below for fun swaps and substitution ideas. 

Ingredient Notes

Almond Salad Dressing

  • raw honey or pure maple syrup
  • Dijon mustard
  • garlic cloves
  • champagne vinegar or white wine vinegar 
  • cayenne pepper
  • cold-pressed extra-virgin olive oil
  • almonds: Use sunflower seeds or pumpkin seeds for a nut-free option.
  • sea salt
  • shoyu, tamari, or coconut aminos

Kale Salad

  • green kale: Use a mix of curly kale and lacinato kale or another variety that you prefer. 
  • green cabbage: You can substitute red cabbage if preferred. 
  • savoy cabbage
  • fresh herbs: Such as cilantro, chives, thai basil, mint, or tarragon.
  • chopped green chili: Such as jalapeno, serrano, or Thai chili depending on heat preference.
  • avocado or cherry tomatoes: Or a stone fruit that is not too sweet such as cherries or peaches.
  • parmigiano reggiano: Or grana padano, finely shredded (I shred my parmesan cheese with a vegetable peeler).
  • almonds: Optional
  • quinoa: Optional for extra protein

Step-by-Step Instructions

  1. In a medium bowl, combine the honey, dijon, garlic, champagne vinegar, and cayenne. Slowly pour the extra virgin olive oil in a steady stream while whisking constantly so the oil emulsifies with the rest of the ingredients. Stir in almonds. Season with salt and tamari. Taste for seasoning and add an additional pinch of salt if needed. 
  2. For the salad, place the kale and cabbages in a large mixing bowl and drizzle with enough dressing to coat lightly. Massage until softened. Add remaining ingredients and toss to combine.

Recipe Tips & Substitutions

  • To turn this easy salad recipe into a complete meal, you can add additional protein-packed ingredients like quinoa, chicken or fish and/or white beans or chickpeas. 
  • Feel free to swap the parmesan for goat cheese or feta cheese, depending on your preference. 
  • The best part of this salad is the crunch factor. Feel free to add or swap ingredients according to your liking– add some extra crunch with red onion, green apple, bell peppers 

Storage Tips

Store leftover crunchy kale salad in an airtight container in the refrigerator for up to 3 days. Store leftover dressing in a mason jar or a small bowl with a lid and store in the fridge for up to a week. 

More Healthy Recipes

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

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Crunchy Kale Salad Recipe with Almond Vinaigrette

Pamela
This Crunchy Kale Salad features crunchy cabbage varieties mixed with fresh herbs, green chili, avocado, and parmesan cheese tossed in a simple almond vinaigrette. This delicious salad makes a great side dish or add some protein to make it a full meal.
Servings 4 -6

Ingredients
  

  • Almond Dressing
  • 1 Tablespoon raw honey or pure maple syrup
  • 2 Tablespoons Dijon mustard
  • 1-2 small-medium garlic cloves minced
  • 1 Tablespoon champagne vinegar or white wine vinegar
  • 1 pinch cayenne pepper
  • 3/4 cup unrefined cold-pressed extra-virgin olive oil
  • 1/4 cup almonds roasted, cooled and chopped (use sunflower seeds for a nut-free option)
  • teaspoon sea salt
  • 1 teaspoon shoyu tamari or coconut aminos, to taste
  • Kale Salad:
  • 8 cups green kale destemmed, finely chopped by hand
  • 1 ½ cups green cabbage chiffonade
  • 1 ½ cups savoy cabbage chiffonade
  • ½ cup fresh herbs such as cilantro chives, thai basil, mint, or tarragon, chopped
  • 1-2 Tablespoons chopped green chili such as jalapeno serrano, or Thai chili depending on heat preference
  • 1 avocado chopped into ½” dice or cherry tomatoes or a stone fruit that is not too sweet such as cherries or peaches
  • ¼ cup parmigiano reggiano or grana padano finely shredded (I do this with a vegetable peeler), optional
  • ¼ cup almonds roasted, cooled and chopped
  • cooked quinoa

Instructions
 

  • In a medium bowl, combine the honey, dijon, garlic, champagne vinegar and cayenne. Slowly pour the oil in a steady stream while whisking constantly so the oil emulsifies with the rest of the ingredients. Stir in almonds. Season with salt and tamari. Taste for seasoning.
  • For the salad, place the kale and cabbages in a bowl and drizzle with enough dressing to coat lightly. Massage until softened. Add remaining ingredients, including quinoa if using, and toss to combine.

Notes

Recipe Tips & Substitutions
To turn this easy salad recipe into a complete meal, you can add additional protein-packed ingredients like chicken or fish and/or white beans or chickpeas.
Feel free to swap the parmesan for goat cheese or feta cheese, depending on your preference.
The best part of this salad is the crunch factor. Feel free to add or swap ingredients according to your liking– add some extra crunch with red onion, green apple, bell peppers
Storage Tips
Store leftover crunchy kale salad in an airtight container in the refrigerator for up to 3 days. Store leftover dressing in a mason jar or a small bowl with a lid and store in the fridge for up to a week.
Tried this recipe?Let us know how it was!

 

Roasted Fall Vegetables with Italian Agrodolce Recipe

This easy, roasted Fall vegetables recipe jazzes up fresh seasonal veggies with a deliciously sweet and sour sauce– Italian agrodolce! Featuring tangy and sweet flavors smothered on top of roasted vegetables, there is no better (and more beautiful!) side dish for your next Holiday meal! 

a serving platter with roasted veggies on top

What is Agrodolce

Agrodolce is a traditional Italian sauce that combines sweet and sour flavors. Its name comes from the Italian words “agro” (sour) and “dolce” (sweet). It is made by reducing red or white wine vinegar and honey or maple syrup, sometimes with additional aromatic ingredients like fresh herbs, vegetables, and spices to jazz up the flavor. 

 

Italian agrodolce can be used as a glaze or sauce for meats like pork chops (pork agrodolce) or chicken (chicken agrodolce), as a versatile condiment for seasonal veggies, or even as a topping for fish or cheese plates. The sweet and sour, tangy contrast makes it a flavorful addition to all sorts of things, but today we’re using it for our Roasted Fall Vegetables Recipe!

 

recipe ingredients on a white surface

 

Why You’ll Love These Roasted Fall Veggies with Agrodolce

Agrodolce is the Italian word for sweet and sour (technically sour and sweet) and refers to the delicious vinegar and syrup glaze that gets poured on the vegetables after they are roasted to perfection.

 

My version of this sweet and sour Italian condiment features sweet elements and a little touch of smokiness and heat from Fresno chiles. I smother this tangy sauce over my favorite Autumn vegetables and it’s a holiday-worthy side dish perfect for a simple Fall dinner or Thanksgiving dinner!  It’s also easy enough to make for a weeknight meal, so the next time you’re in need side dishes, keep this recipe in your back pocket. 

 

I taught this recipe in last year’s Thanksgiving class and made it for Thanksgiving at my home as well. I was looking at my notes from last year which said, “sooooo delicious! Everyone loved it. Make again next year.” Done! 

 

  • Adds a sweet and sour flavorful sauce to basic roasted vegetables.
  • Super easy to make! 
  • Perfect side dish for Thanksgiving or any Fall/Winter holiday.
  • Warm and cozy for cold weather! 

For more homemade sauces and salad dressings check out these recipes: Easy Salmoriglio Sauce, Favorite Everyday Salad Dressings, and/or Walnut and Pomegranate Sauce.

Ingredient Notes

See the printable recipe card below for exact ingredient amounts and details. 

Fall vegetables on a cutting board

  • Autumnal vegetables: Parsnips, winter squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, and/or red onion are wonderful in this recipe. 
  • Extra virgin olive oil: I like to roast vegetables with olive oil. 
  • Pure maple syrup or agave nectar: Adds a nice sweet element to the agrodolce sauce. 
  • Fresno chile: A red pepper that is similar in size and heat level to a jalapeño but with thinner pepper walls. 
  • Red wine vinegar: Has a tangy flavor. I love using it in vinaigrettes and pickled onions. 
  • Lemon zest: You’ll need the zest of one lemon.
  • Sea salt

Step-by-Step Instructions

roasted fall vegetables on two baking sheets

  1. Preheat the oven to 400°F. Line a rimmed baking sheet pan with unbleached parchment paper.
  2. Place the vegetables in a large bowl and toss to coat with the oil. Spread out over the prepared baking sheet in an even layer and sprinkle with salt and black pepper.
  3. Roast in your preheated oven until fork tender and golden brown, about 30 minutes.
  4. Meanwhile, in a small saucepan, bring the maple syrup, chile, vinegar, and salt to a boil.
  5. Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Add the lemon zest. Just before serving, spoon the agrodolce over the cooked vegetables.

agrodolce in a saucepan

Recipe Tips

  • I like to roast vegetables on convection when making multiple sheet pans. Remember to lower the oven temperature by 25 degrees when using convection. 
  • Spread vegetables in one single layer on the sheet pans (do not overcrowd) to help them caramelize. 
  • Cut your vegetables into sizes that will all cook at the same rate.
  • Don’t boil the agrodolce syrup too much or it will evaporate!
  • Parsnips, butternut squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, sweet onions, and/or red onion are wonderful in this recipe. This is one of my favorite ways to use up seasonal vegetables from the farmers market or grocery store. Feel free to use your favorite array of root vegetables, cruciferous vegetables, and more. 

Recipe Substitutions

  • Fresno chile – jalapeno pepper
  • Red wine vinegar – white wine vinegar, apple cider vinegar, or even balsamic vinegar or sherry vinegar will work. They each add a unique and complex flavor so test them out and see what you like! 
  • Maple syrup – honey or Lakanto liquid sweetener (if you can’t do carbs) 

Serving & Storage Tips

Serve these delicious vegetables as an easy side dish at your next holiday gathering. This easy recipe is a real crowd pleaser and a great way to feature seasonal produce on your holiday table. 

 

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days. Reheat and serve. Store any leftover agrodolce in a separate airtight container and use it within a week. Serve warm or at room temperature. 

a close up shot of roasted fall vegetables recipe with agrodolce on top

More Delicious Fall Recipes

 

My Thanksgiving ebook is available!  Don’t waste hours of your time scouring my site, the internet and dozens of cookbooks.  My ebook has everything you need to prepare Thanksgiving without stress! Seriously, EVERYTHING!

 

My 2022 Thanksgiving Cooking Class with 5 brand new recipes is ready!  You watch on your own time and you can join a live zoom later in the month for Q&A if you have questions. You can purchase just this class, no commitment or a monthly subscription.

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

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Roasted Fall Vegetables with Italian Agrodolce

Pamela
This easy, roasted Fall vegetables recipe jazzes up fresh seasonal veggies with a deliciously sweet and sour sauce– Italian agrodolce! Featuring tangy and sweet flavors smothered on top of roasted vegetables, there is no better (and more beautiful!) side dish for your next Holiday meal!
Course Side Dish
Servings 4 -6

Ingredients
  

  • 3 pounds mixed autumnal vegetables cut into 1-inch pieces* (about 10 cups)
  • 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 1/2 Tablespoons pure maple syrup or agave
  • 1 red Fresno chile thinly sliced
  • 1/2 cup red wine vinegar
  • Pinch of sea salt
  • Zest of 1 lemon

Instructions
 

  • Preheat the oven to 400°F or 375°F convection. Line a rimmed baking sheet with unbleached parchment paper.
  • Place the vegetables in a large bowl and toss to coat with the oil. Spread out over the prepared baking sheets and sprinkle with salt and pepper.
  • Roast until tender and golden brown, about 30 minutes.
  • Meanwhile, in a small saucepan, bring the maple syrup, chile, vinegar and salt to a boil.
  • Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Add the lemon zest. Just before serving, spoon the agrodolce over the cooked vegetables.

Notes

Recipe Tips
I like to roast vegetables on convection when making multiple sheet pans. Remember to lower the oven temperature by 25 degrees when using convection.
Spread vegetables in one single layer on the sheet pans (do not overcrowd) to help them caramelize.
Cut your vegetables into sizes that will all cook at the same rate.
Don't boil the agrodolce syrup too much or it will evaporate!
Parsnips, butternut squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, sweet onions, and/or red onion are wonderful in this recipe. This is one of my favorite ways to use up seasonal vegetables from the farmers market or grocery store. Feel free to use your favorite array of root vegetables, cruciferous vegetables, and more.
Recipe Substitutions
Fresno chile - jalapeno pepper
Red wine vinegar - white wine vinegar, apple cider vinegar, or even balsamic vinegar or sherry vinegar will work. They each add a unique and complex flavor so test them out and see what you like!
Maple syrup - honey or Lakanto liquid sweetener (if you can't do carbs)
Serving & Storage Tips
Serve these delicious vegetables as an easy side dish at your next holiday gathering. This easy recipe is a real crowd pleaser and a great way to feature seasonal produce on your holiday table.
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days. Reheat and serve. Store any leftover agrodolce in a separate airtight container and use it within a week. Serve warm or at room temperature.
Tried this recipe?Let us know how it was!

This recipe was originally posted in November 2022 and updated in August 2024.

The Best Grilled Bell Peppers Recipe (with Burrata)

This simple recipe yields the best grilled peppers topped with burrata, capers, and an addicting basil vinaigrette. It comes together quickly and can be customized to include a variety of grilled vegetables. Instructions for both roasting and grilling peppers are included. 

grilled bell peppers on a white plateRemove featured image

Why You’ll Love These Grilled Bell Peppers

I am serving these Grilled Bell Peppers to friends as a side dish or as a hearty hors d’oeuvres during a happy hour. It’s all in the presentation (the striking colors of bell pepper!) and I never make it the same way twice!  Sometimes I do half peppers and half zucchini (any grilled vegetable will work!). Sometimes I use garlicky toasted bread crumbs (see the recipe on my site for Spicy Caesar) instead of pine nuts. Sometimes I skip the basil vinaigrette and use a flavored oil + fresh basil leaves. 

 

I love grilling vegetables in the summer to keep from heating the kitchen, but these peppers don’t take much time in the oven. To make this even quicker, use good quality, store-bought roasted red peppers.

 

This is the perfect summer side dish (or year-round if you’re in a climate that has peppers in season, like me). The natural sweetness of the peppers combined with the smoky flavor from grilling is divine. The capers, basil vinaigrette, and pine nuts add the finishing touches. 

 

These easy grilled peppers have incredible flavor but are achieved with simple ingredients and a hot grill– that’s it! 

 

More Bell Pepper Recipes: Turkey and Brown Rice Stuffed Bell Peppers, Parmesan Peppers Recipe, and Bell Pepper Jack-O-Lanterns.

Ingredient Notes

recipe ingredients on a white surface

Basil Vinaigrette

  • fresh basil leaves
  • white wine vinegar
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil

Grilled Peppers

  • sweet bell peppers: You can use the whole rainbow of bell peppers if you want! Keep in mind that if you use mini bell peppers you’ll need to adjust the cook time. I used large whole peppers (cut in half). 
  • olive oil 
  • sea salt or kosher salt
  • freshly ground black pepper
  • burrata or fresh mozzarella: Or swap sliced precooked polenta grilled or pan-sauteed.
  • toasted and salted pine nuts (optional)
  • capers 

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Make the basil vinaigrette by blending all dressing ingredients in a blender until smooth. This makes more than what you’ll need, but you can refrigerate and save for a salad during the week. 
  2. Heat grill or grill pan over medium-high heat. If you don’t have a grill, you can roast the sweet peppers in the oven on a parchment-lined baking sheet pan at 425 F degrees for 25-30 minutes.  
  3. Oil the pepper halves and season cut side up with salt and pepper. Place the sliced peppers onto the grill grates (or grill pan). Grill the peppers until lightly charred on both sides of the pepper and softened (about 3-4 minutes per side). Remove with a pair of tongs or a metal spatula. 
  4. Make crispy capers: warm up a small skillet over medium heat. Add a few drops of olive oil and then the capers. Sauté until capers pop.
  5. Line a large plate or platter with the grilled or roasted peppers. Top with pieces of burrata over the grilled peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature. an overhead shot of grilled bell peppers on a white platter

Expert Tips

  • Dairy-free/Vegan: You can use grilled, pre-cooked polenta in place of the burrata. Slice polenta into 1/2-inch thick slices, brush with olive oil, and grill until you get char marks on both sides. Tubes of precooked polenta are very easy to find in supermarkets and even Trader Joe’s. Or you can make it yourself and refrigerate it until firm and sliceable.
  • If it’s not grilling season or you don’t have a grill, you can roast the peppers in the oven. Place them on a parchment-lined baking sheet and roast at 425 F degrees for 25-30 minutes.  
  • You can use a gas grill or charcoal grill for this recipe– just keep in mind that you may need to adjust cooking times depending on the type of grill you use and the size of the peppers. You can eyeball this. Once you have a nice char, flip and finish on the other side until you’ve achieved tender peppers. 
  • Use any mix of colors of bell peppers (orange, yellow, green bell peppers, or red bell pepper works great). 

Serving & Storage Tips

Line a large plate or platter with the grilled or roasted peppers. Top with pieces of burrata over the grilled peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature. 

a close up shot of peppers stuffed with burrata and topped with pine nuts and basil

Store leftover grilled bell peppers in an airtight container for up to 2-3 days. Serve warm or cold. 

More Easy Side Dish Recipes

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

This post may contain affiliate links

Get the Recipe

 

The Best Grilled Bell Peppers Recipe (with Burrata)

Pamela
This simple recipe yields the best grilled peppers topped with burrata, capers, and an addicting basil vinaigrette. It comes together quickly and can be customized to include a variety of grilled vegetables. Instructions for both roasting and grilling peppers are included.
Course Side Dish
Servings 4

Ingredients
  

  • Basil Vinaigrette:
  • cup fresh basil leaves
  • 1 Tablespoon white wine vinegar
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 6 Tablespoons unrefined cold-pressed extra virgin olive oil
  • 4 sweet bell peppers halved through the stem (looks pretty) and seeded
  • Unrefined olive oil
  • Sea salt
  • Freshly ground black pepper
  • 8-12 ounces burrata or fresh mozzarella or swap sliced precooked polenta grilled or pan-sauteed
  • 2 Tablespoons toasted and salted pine nuts optional
  • 2 Tablespoons capers drained and patted dry

Instructions
 

  • Make the basil vinaigrette by blending all dressing ingredients in a blender until smooth. This makes more than what you’ll need, but you can refrigerate and save for a salad during the week.
  • Preheat a grill or grill pan over medium-high heat. If you don’t have a grill, you can roast the peppers in the oven on a parchment-lined baking sheet at 425 F degrees for 25-30 minutes.
  • Oil the pepper halves and season cut side up with salt and pepper. Grill the peppers until lightly charred on both sides and have softened.
  • Make crispy capers: warm up a small skillet over medium heat. Add a few drops of olive oil and then the capers. Sauté until capers pop.
  • Line a large plate or platter with the grilled peppers. Top with pieces of burrata over the peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature.
Tried this recipe?Let us know how it was!

 

Quick and Easy Marinated Seared Ahi Tuna Recipe

How to make gorgeous ahi tuna steaks with a simple marinade and a perfect sear. This easy recipe takes only minutes to make and yields the most delicious result. Serve this versatile fish warm or cold over greens, in a grain bowl, or a noodle salad and enjoy! 

 

seared ahi tuna atop a bed of greens

What is Ahi Tuna?

Ahi tuna refers to two types of tuna: yellowfin tuna and bigeye tuna. It’s a popular fish in Hawaiian cuisine and is often served raw in dishes like sashimi, sushi, and poke. Ahi tuna has a mild flavor and a firm texture and takes well to bold flavors in marinades.  

 

When cooked, it is usually seared on the outside and rare on the inside to preserve its delicate flavor and texture. It’s rich in protein, omega-3 fatty acids, and various vitamins (vitamin d and vitamin b) and minerals, making it a nutritious choice for many dishes! 

Why You’ll Love This Seared Ahi Tuna Recipe

Seafood is my animal protein of choice, but I am well aware that a lot of fish have contaminants and even high levels of mercury. Like all food groups, I try to aim for variety but minimize the toxic burden. I will come clean and admit that I LOVE tuna of all varieties. But ordering tuna steaks at a restaurant has been crazy expensive lately and it is so easy to make at home.  My son goes absolutely nuts for this Marinated Seared Ahi Tuna!

 

  • Super fast recipe that requires 2-3 minutes behind the stove 
  •  It’s easier than it looks! Just marinate and sear 
  • Can be served warm or cold over greens, grain bowl, or noodle salad;
  • A dish like this would cost you $$$$$ at a restaurant and you can easily do it at home!

 

Ahi tuna is a great alternative to popular salmon dishes when you want to switch things up! Salmon has a higher fat content, a stronger flavor, and flaky texture whereas ahi tuna has a mild taste, lower fat content, and works well in dishes that call for lightly seared or raw fish. We all love a good salmon recipe (me included!), but this is a great alternative to add into your recipe rotation. 

Ingredient Notes

recipe ingredients on a white counter

raw tuna steaks on a paper towel

  • Soy sauce – is often used in marinades to help tenderize and add flavor. I like using a high-quality soy sauce such as shoyu. Look for tamari if you’re gluten-free or coconut aminos for a soy-free option. Choose a lower sodium version of soy sauce if desired.  
  • Fresh lemon juice – you’ll need about 1 lemon for this recipe. Feel free to use lime juice instead. 
  • Toasted sesame oil – has a more pronounced flavor than regular sesame oil. I love adding it to stir-fries and marinades. I store it in the fridge because it can go rancid easily.
  • Garlic powder – is great when you want a subtle garlic flavor over using fresh garlic. 
  • Cane sugar – adds a nice sweetness to the marinade and helps with caramelization. 
  • Fresh Ahi tuna steaks – I like to get fresh seafood from my local seafood market at the Redondo Beach pier. Look for wild tuna steaks, preferably. I’ve also seen wild tuna steaks sporadically at my local Costco. Check your favorite grocery store or fish market. You’ll need them to be about 1 1/2 inches in thickness. The thicker the steak, the longer you’ll need to sear them.
  • Salt and black pepper
  • Unrefined olive oil or avocado oil for searing
  • Optional: freshly chopped cilantro, green scallions, toasted sesame seeds for garnish
  • Optional: Sriracha mayo for drizzling (you can buy this or add sriracha to taste to your favorite mayonnaise)

Step-by-Step Instructions

ahi tuna steaks marinating in a glass bowl

Step 1 In a medium bowl or glass measuring cup, whisk together the shoyu, lemon juice, sesame oil, garlic powder, sugar, salt, and pepper to make a marinade. Pat dry the raw ahi tuna steaks with paper towels and place them in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly with plastic wrap and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.

searing fish in a cast iron pan

Step 2 Heat 2 Tablespoons of oil in a large heavy skillet over medium-high heat. Sear tuna steaks in your hot pan for 1 ½ minutes per side, flipping carefully with a flat, steel spatula. If your steak is less than 1 ½ inches thick, sear for only 1 minute on each side.

slicing cooked fish with a sharp knife

Step 3 Transfer seared steaks to a large cutting board and let rest for 5 minutes. Use a very sharp or serrated knife to slice thinly across the grain.

 

Step 4 Serve your seared tuna warm or cold with optional garnishes or on top of a salad or make ahi tuna poke bowls. Drizzle with Sriracha mayo if desired. This is delicious on a bed of greens mixed with cabbage and carrots or on a cold sesame noodle salad. I often eat this as a “bowl” meal with rice (black rice, sushi rice, or cauliflower rice) + greens + roasted or grilled veggies + a sesame-tamari drizzle (1 teaspoon sesame oil + 1 Tablespoon tamari) or my Chinese chicken salad dressing from Quicker Than Quick.

an orange plate with sliced ahi tuna steaks

Recipe Tips

  • Some tuna steaks are treated with CO (carbon monoxide) to preserve color. Be sure to read labels or ask your fishmonger.
  • Allow tuna to marinate in the refrigerator for a few hours before searing. This is the best way to help it absorb more flavor.  But don’t marinate MORE than a few hours, because it will make the fish mushy.
  • Make sure the skillet is hot before adding the tuna steak to get a nice sear. I prefer using cast iron when searing proteins. 
  • Sear the tuna steak for 1 1/2 minutes per side (less time for steaks thinner than 1 1/2 inches). You’re not cooking the tuna completely through, otherwise it will be dry and tough.
  • Use a very sharp knife to cut the tuna so you get nice clean slices.

Recipe Substitutions

  • Soy sauce – use gluten-free tamari or coconut aminos for a soy-free version
  • Cane sugar – equivalent amount of maple syrup, maple sugar, or monk fruit sweetener. 
  • Ahi tuna – you can use this marinade on salmon or swordfish (yes, very high mercury, and I only eat it once a year or less) and if you add a tablespoon of arrowroot powder, use it on pressed tofu cubes or slabs and bake.  See this recipe. You can also grill the fish.

slice tuna stop a bed of greens with sriracha mayo

Tuna Varieties

There are a few different species of tuna. Here’s a brief overview!

  • Skipjack Tuna: smallest variety, strongest flavor, highest fat content, canned as chunk light tuna – lowest mercury
  • Albacore Tuna: lightest flesh, mildest flavor, low fat, canned white – 3x higher mercury than skipjack
  • Yellowfin Tuna: also known as ahi, less expensive than bluefin, more pronounced flavor than albacore
  • Bluefin Tuna: more fat and flavor, most expensive, critically endangered 

If you’re concerned about mercury in seafood, check out this link from the FDA.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Serve in a salad, bowl, or however you like to serve your tuna!

More Seafood Recipes

Seven Fishes Seafood Salad Recipe

Easy Thai Coconut Sauce Recipe (with Wild Halibut)

Sicilian Pasta Con le Sarde Recipe

Easy Salmoriglio Sauce with Grilled Seafood

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

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Quick and Easy Marinated Seared Ahi Tuna Recipe

Adapted from chewoutloud.com
How to make gorgeous ahi tuna steaks with a simple marinade and a perfect sear. This easy recipe takes only minutes to make and yields the most delicious result. Serve this versatile fish warm or cold over greens, in a grain bowl, or a noodle salad and enjoy!
Servings 6

Ingredients
  

  • 2 Tablespoons shoyu tamari or coconut aminos
  • 2 Tablespoons freshly squeezed lemon juice or lime juice
  • 1 Tablespoon toasted sesame oil or 1 teaspoon sesame oil + 2 teaspoons avocado oil
  • 2 teaspoons garlic powder
  • 1 teaspoon cane sugar or maple sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 to 2 ½ pounds fresh ahi tuna steaks* about 1 ½ - 1 2/3 inches thick
  • Unrefined olive oil or avocado oil for searing
  • Optional: freshly chopped cilantro green scallions, sesame seeds for garnish
  • Optional: Sriracha mayo for drizzling you can buy this or add sriracha to taste to your favorite mayonnaise

Instructions
 

  • In a medium bowl or glass measuring cup, whisk together the shoyu, lemon juice, sesame oil, garlic powder, sugar, salt and pepper to make a marinade. Pat dry the tuna steaks with paper towels and place in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.
  • Heat 2 Tablespoons of oil in a large heavy skillet over medium high heat. Sear tuna steaks 1 ½ minutes per side, flipping carefully with a flat, steel spatula. If your steak is less than 1 ½ inches thick, sear for only 1 minute on each side.
  • Transfer seared steaks to a large cutting board and let rest for 5 minutes. Use a very sharp or serrated knife to slice thinly across the grain.
  • Serve warm or cold with optional garnishes or on top of a salad. Drizzle with Sriracha mayo if desired. This is delicious on a bed of greens mixed with cabbage and carrots or on a cold sesame noodle salad. I often eat this as a “bowl” meal with rice (black rice, sushi rice or cauliflower rice) + greens + roasted or grilled veggies + a sesame-tamari drizzle (1 teaspoon sesame oil + 1 Tablespoon tamari) or my Chinese chicken salad dressing from Quicker Than Quick.

Notes

Seared ahi is best eaten on the same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.
Tried this recipe?Let us know how it was!