Easy Lobster Roll

An Easy Lobster Roll is a heavenly sandwich with a soft and chewy bun that’s stuffed with cool, fresh lobster salad made from a sweet mayonnaise base.  Every bite is packed with crave-worthy flavor that is light and tasty!

If you are obsessed with lobster, also try The Best Lobster Tail or Grilled Cajun Garlic Butter Lobster Tail. They are indulgent and impressive lobster tail recipes that will be a huge hit!

Finished lobster rolls on a white serving plate with chips.

Easy Lobster Rolls

I had my first lobster roll in Boston and it was incredible.   It was an unforgettable meal that was surprisingly easy to recreate at home.  After researching the different varieties of Lobster rolls, I chose this New England Lobster roll, or “lobster salad roll,” because it is so quick and easy to make with only a few simple ingredients and a homemade mayonnaise base. A fresh, thick hoagie roll is loaded with chunks of cold lobster meat and tossed in a creamy mayonnaise mixture. The addition of toppings like fresh lettuce and chives creates the most perfect crunch in every bite.

Working with lobster is easier than you think.  Boiling lobster only takes a few minutes and you can be eating a delicious classic lobster roll in no time at all!  For more detailed directions on how to prepare lobster tails check out The Best Lobster Tails.  These rolls became an instant family favorite that we just couldn’t get enough of!  Your family will go crazy over them too!

Ingredients in Lobster Rolls:

Just a few simple ingredients come together to make an no stress meal that is light and tasty.  Since it is tricky in Utah to find a whole lobster, I used 4 lobster tails to equal a pound.

  • Lobster tails: Select a lobster that feels heavy for its size.
  • Mayonnaise: Combines with the Dijon mustard to make a thick and creamy sauce.
  • Dijon mustard: Adds a bold kick of tangy spice.
  • Chives: Chopped chives add mild flavor similar to onion or garlic.
  • Salt and pepper: Used to season the meat to taste.
  • Hoagie rolls: This thick, soft bread holds up well to being loaded with sweet lobster and creamy sauce.
  • Optional: Bib lettuce: Adding lettuce to your roll will give the perfect fresh crunch to each bite.

How to Make a Lobster Roll:

A decadent lobster filled roll is quick and easy to make and is ready in no time!  Simply boil the lobster tail and remove the meat, then toss the meat with the seasonings and creamy mayonnaise and dijon mustard.  In under 15 minutes, you will be ready to build your roll!

  1. Cook Lobster: Bring a large pot to boil. Add the lobster tails and cook for 5-8 minutes until they turn red. Remove from the water and place in an ice bath for 5 minutes.
  2. Prepare Lobster: Remove the lobster from the ice bath and crack the shells and remove the meat. Cut into large chunks.
  3. Stir Lobster Mixture: In a medium sized bowl add the lobster, mayonnaise, Dijon Mustard, chives, and salt and pepper to taste.
  4. Assemble Rolls: Cut the hoagie rolls and add bib lettuce and stuff with lobster mixture. Sprinkle with paprika if desired.

Steps to make lobster rolls.

Tips for the BEST Lobster Rolls:

This lobster roll is a New England style roll.  Although there are many ways to build this unforgettable roll, I have gathered the BEST ideas and tips to help you make the perfect lobster roll. Your friends and family will rave about this insanely delicious sandwich!

  • Bread: Do not use hard bread, soft bread only!  Hot dog buns are common in many lobster roll recipes.
  • Serve with: Serve the lobster cold with favorites like potato salad, pasta salad, coleslaw, grilled corn, or mac and cheese.
  • Do not overcook lobster meat: If you cook the lobster meat too long, it will become chewy and tough.  Instead, stick to the recipe directions and use a meat thermometer to make sure your meat reaches 135-140 degrees.
  • Sauce: Spread the mayonnaise/mustard mixture directly on the bun in addition to or in place of mixing it together with the meat. Make your sandwich drip with the sauce or give it a lighter touch.  This versatile sandwich gives you control over how creamy your sandwich is.
  • Toasted bun: Butter and toast your bun before adding ingredients. The contrast of the cold lobster salad with the warm bread that has a buttery edge will be amazing!

Close up on finished lobster roll.

How to Make a Maine Style Lobster Roll:

Maine style lobster rolls differ from New England Style Lobster rolls because they are served warm and dripping with butter instead of a mayonnaise mixture.  So, instead of putting your lobster into an ice bath, carefully remove the meat from the shells after you boil or steam them.  Then, cut into large chunks and toss with melted butter.  Finally, serve them on a warm, toasted, buttery bun. Yum!

Can You Make Lobster Rolls Ahead?

Yes! Prepare the lobster meat and mayonnaise mixture ahead then refrigerate it for up to 4 days.  If you do not plan to use all the meat right away, the cooked lobster will remain good for 3-4 months in the freezer.   However, do not toss the meat in mayonnaise mixture before freezing.  Instead, freeze the meat separately.  Then, when you are ready to prepare your lobster roll, simply thaw the lobster in the refrigerator.  Once the meat is thawed, toss in the creamy sauce and build your sandwich!

Holding a finished lobster roll.

More Seafood Recipes:

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Easy Lobster Roll

An Easy Lobster Roll is a heavenly sandwich with a soft and chewy bun that's stuffed with cool, fresh lobster salad made from a sweet mayonnaise base.  Every bite is packed with crave-worthy flavor that is light and tasty!
Course Dinner, Main Course
Cuisine American
Keyword easy lobster roll recipe, lobster roll
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Rolls
Calories 295kcal
Author Alyssa Rivers

Ingredients

  • 4 lobster tails
  • 3 Tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 2 tablespoons fresh chives chopped
  • salt and pepper
  • 4 hoagie rolls
  • optional: bib lettuce

Instructions

  • Bring a large pot to boil. Add the lobster tails and cook for 5-8 minutes until they turn red. Remove from the water and place in an ice bath for 5 minutes.
  • Remove the lobster from the ice bath and crack the shells and remove the meat. Cut into large chunks.
  • In a medium sized bowl add the lobster, mayonnaise, Dijon Mustard, chives, and salt and pepper to taste.
  • Cut the hoagie rolls and add bib lettuce and stuff with lobster mixture. Sprinkle with paprika if desired.

Nutrition

Calories: 295kcal | Carbohydrates: 33g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 641mg | Potassium: 127mg | Fiber: 1g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 11mg

Chicken Margherita (Grill or Stove Top!)

Chicken Margherita is tender and flavor packed grilled chicken that is smothered with mozzarella, pesto, and juicy cherry tomatoes. Liven up dinnertime with this restaurant quality meal that’s quick and easy to make at home!

Impressive and high-quality food doesn’t have to be stressful to prepare.  For more simple but delish grilled chicken try Grilled Barbecue Chicken, Grilled Key Lime Chicken, and Grilled Honey Mustard Chicken.

Chicken Margherita in a skillet.

Chicken Margherita (Grill or Stove Top!)

Chicken Margherita can be grilled outdoors or inside on a kitchen stove top.  Either way you choose to cook it, the chicken will turn out tender and juicy.  Every bite will explode with flavors from the tangy and slightly sweet and salty marinade.  The ooey gooey cheese and the juicy tomatoes add the perfect textures to the soft chicken.  Then, the nutty pesto balances the sweeter tastes and brings a rich garlic flavor.  Altogether, it is colorful and delicious, and best of all, easy to prepare at home!

This is a huge hit meal that features the best chicken ever!  It is so tender and tasty!  Make this chicken in bulk to save yourself time because you will crave it often!  There will be no leftovers since every bite is simply heavenly!  So, double or triple the recipe and store some for last minute dinners from the freezer.  You will use this chicken again and again because your family will rave over it.   It is a tried and true family meal you don’t want to miss!

Chicken Margherita Ingredients:

Common items that you may already have on hand fill this ingredient list.  They combine together to create a perfectly balanced dinner that is both colorful and delish!

  • Balsamic vinegar: Tenderizes the meat because of the acidity and adds a sweet, tangy flavor.
  • Honey: Whisk into the marinade to adds sweetness to the chicken.
  • Garlic: About 3 cloves minced will add just the right amount of garlic.
  • Olive oil: The base of the marinade. It that helps bring the flavors all throughout the chicken and keep it moist while grilling.
  • Italian seasoning: The perfect blend of seasoning.
  • Salt and pepper: To taste.
  • Chicken: Boneless, skinless breasts are easiest on the grill.
  • Mozzarella cheese: Sliced ooey gooey cheese covers the chicken.
  • Basil pesto: Tops the chicken with a nutty basil and garlic flavor.
  • Cherry tomatoes: Sliced and loaded on top of the chicken for color and taste.
  • Basil: Freshly chopped for garnish to create a nice presentation.

Let’s Cook Some Chicken!

A 5-star meal is easy to achieve with this simple to follow recipe.  Whisk together a tangy marinade and allow your chicken to soak in the flavor.  Then, toss it on a hot grill, smother it with amazing toppings, and you will have a professional looking dinner ready to serve!

  1. Whisk together marinade: In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  2. Grill Instructions: Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese, pesto, tomatoes and chopped basil.
  3. Skillet Instructions: In a medium-sized skillet over medium-high heat, discard the marinade and reserve 1/4 cup and add the chicken to the skillet. Cook on each side for 3-4 minutes or until chicken is cooked to 165 degrees. Add the reserved marinade and cook until the sauce reduces. Top with mozzarella cheese, pesto, tomatoes and chopped basil.

Steps to make Chicken Margherita.

Variations of Chicken:

Chicken Margherita variations are reminiscent of flavors found in caprese sandwiches, salads, and skewers.  Build this grilled chicken into a thick layered sandwich like this Basil Pesto Chicken Sandwich or turn it bite sized and serve on a skewer.  Load it on top of fresh pasta, bruschetta, gnocchi, or a homemade zucchini pizza crust. There are endless possibilities, but here are a few more to try:

  • Sauce: Make your own homemade pesto when possible because the flavor is just so much better!  Store-bought will also work well if you are in a rush.  Or swap the pesto sauce entirely, and replace it with a marinara sauce if that’s what you have on hand.
  • Tomato: Although cherry tomatoes are my first choice because of their convenient size, use any tomato and dice it into bite size for topping the chicken.
  • Marinade: My absolutely perfect chicken marinade also works well with this chicken if you prefer to use it instead.
  • Serve with: Baked Zucchini Fries, 10 Minute Pesto Pasta, green beans, garlic mashed potatoes, or Sauteed Garlic Asparagus with Bacon.

Can You Make Ahead Margherita Chicken?

The best part of this meal is how quick and easy it is to prepare and how impressively delicious it is!  It is simple to make ahead and store for an effortless weeknight meal.  Store the chicken separately from the toppings and build just prior to serving.

  • Refrigerated: Cooked chicken breasts will remain safe to eat for 3-4 days if stored in an airtight container and kept in the refrigerator.
  • Frozen: For the best quality chicken, do not freeze more than 4 months.
  • Thaw: Thaw in the refrigerator overnight and use within 3 days. Or thaw in cool water and use immediately.

Chicken Margherita on a white plate.

More Savory Chicken Recipes:

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Chicken Margherita

Chicken Margherita is tender and flavor packed grilled chicken that is smothered with mozzarella, pesto, and juicy cherry tomatoes. Liven up dinnertime with this restaurant quality meal that's quick and easy to make at home!
Course Dinner, Main Course
Cuisine American
Keyword chicken margherita, chicken margherita recipe, margherita chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Chicken Pieces
Calories 512kcal
Author Alyssa Rivers

Ingredients

  • 3/4 cup balsamic vinegar
  • 1/4 cup honey
  • 3 cloves garlic minced
  • 2 Tablespoons olive oil
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella cheese
  • 1/2 cup basil pesto
  • 1/2 cup cherry tomatoes sliced
  • 1/4 cup fresh chopped basil

Instructions

  • In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  • Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.

On the grill:

  • Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese, pesto, tomatoes and chopped basil.

On the Stove Top:

  • In a medium-sized skillet over medium-high heat, discard the marinade and reserve 1/4 cup and add the chicken to the skillet. Cook on each side for 3-4 minutes or until chicken is cooked to 165 degrees. Add the reserved marinade and cook until the sauce reduces. Top with mozzarella cheese, pesto, tomatoes and chopped basil.

Nutrition

Calories: 512kcal | Carbohydrates: 31g | Protein: 32g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 904mg | Potassium: 566mg | Fiber: 1g | Sugar: 26g | Vitamin A: 958IU | Vitamin C: 6mg | Calcium: 232mg | Iron: 2mg

 

Hibachi Chicken

close-up of hibachi chicken on a plate

Hibachi Chicken is a Japanese favorite with tender chicken breast coated in soy sauce and butter. It’s amazing served with rice and yum yum sauce!

You may also like Awesome Chicken KatsuSticky Asian Glazed Chicken, or these Asian Turkey Lettuce Wraps.

close-up of hibachi chicken on a plate

Hibachi Chicken

Natasha here from Salt & Lavender! I have a weakness for sauces, and the combination of the soy sauce & butter sauce on the chicken and the yum yum sauce it’s served with is heavenly. This easy Japanese chicken recipe comes together quickly, and it’s something a little different that you can try for dinner without having to put in too much time/effort!

The key to this recipe is to not overcook the chicken. I highly recommend getting an instant read meat thermometer to ensure the chicken is just done (165F is the safe internal temperature). If the chicken breasts you buy are particularly large, you may want to cook the chicken in two batches so the pan isn’t over-crowded. The chicken should brown (it needs a little space) vs. steam (when it’s all clustered together).

hibachi chicken in a cast iron skillet

What is Hibachi Chicken?

“Hibachi” refers to the cooking method – it’s a type of grill that’s found in Japanese restaurants (a metal cooking plate where food is cooked over a very high heat). It’s similar to teppanyaki. For the at-home version of this recipe, we simply use a hot skillet. Hibachi chicken is quickly seared and then finished in the butter and soy sauce.

What is Yum Yum Sauce?

Yum yum sauce is found at Japanese steakhouses and commonly served with Hibachi Chicken. It’s quick and easy to make at home with simple ingredients. You can use Japanese mayo or regular mayo if that’s what you’ve got on hand.

yum yum sauce in a black and white bowl

Ingredients for Hibachi Chicken:

  • Chicken breasts: cut them up small so they cook quickly. You can use chicken thighs if you prefer, just be sure they’re cooked to 165F.
  • Sesame oil: for searing the chicken, adding flavor, and ensuring the butter doesn’t burn. Be sure to not use toasted sesame oil. You can swap with olive oil if needed.
  • Butter: one of the main flavor components of the sauce.
  • Garlic: for extra flavor.
  • Soy sauce: rich savory flavor (use low sodium or else the sauce may be too salty).
  • Lemon juice: adds adds a bit of brightness/acidity to finish the chicken with.

How to Make Hibachi Chicken Recipe:

  1. Make the Yum Yum Sauce: Add the sauce ingredients to a bowl and stir until combined. Set aside until needed. You can make the sauce up to a few days ahead if needed (store in the fridge).

  2. Prep the Chicken: Cut up the chicken and season it with salt & pepper.

  3. Sear the Chicken: Add the oil and 1 tablespoon of butter to a large skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5 minutes, turning once halfway (I use cooking tongs to make this easy), or until it’s just cooked through. Don’t overcook, and avoid crowding the pan (you want the chicken to get a little brown on the outside).

  4. Finish the Chicken: Add in the rest of the butter, the garlic, and the soy sauce. Let it bubble for about a minute.

  5. Garnish and Serve: Squeeze some lemon juice over top (up to 1/2 a lemon is good). Serve with rice, yum yum sauce, and optional chopped scallions. You could also serve it with a side salad like this Asian Kale Ginger Peanut Salad.

Hibachi chicken on two white plates, served with rice, yum yum sauce, and scallions

More Asian-Inspired Recipes You’ll Love:

close-up of hibachi chicken on a plate
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Hibachi Chicken

Hibachi Chicken is a Japanese favorite with tender chicken breast coated in soy sauce and butter. It's amazing served with rice and yum yum sauce!
Course Main Course
Cuisine Japanese
Keyword hibachi chicken, Hibachi Chicken Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 612kcal
Author Natasha Bull

Ingredients

  • 3 chicken breasts (cut into 1" pieces)
  • 2 tablespoons sesame oil or olive oil
  • 2 tablespoons butter (divided)
  • 2 cloves garlic (minced)
  • 3 tablespoons low-sodium soy sauce
  • Lemon juice (to taste)
  • Cooked rice (for serving)
  • Chopped scallions (optional, for garnish)

Yum Yum Sauce:

  • 3/4 cup mayo (use Japanese mayo if possible)
  • 1 heaping tablespoon ketchup
  • 1 teaspoon granulated sugar
  • 1 teaspoon smoked or regular paprika
  • 2 teaspoons rice vinegar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt & pepper (to taste)

Instructions

  • Add the yum yum sauce ingredients to a bowl and stir until well combined. Set aside.
  • Cut up the chicken and season it with salt & pepper.
  • Add the oil and 1 tablespoon of butter to a large skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5 minutes, turning once halfway (I use cooking tongs to make this easy), or until it's just cooked through. Don't overcook, and avoid crowding the pan (you want the chicken to get a little brown on the outside).
  • Add in the rest of the butter, the garlic, and the soy sauce. Let it bubble for about a minute.
  • Squeeze some lemon juice over top (up to 1/2 a lemon is good). Serve with rice, yum yum sauce, and optional chopped scallions.

Notes

  • Feel free to taste the yum yum sauce and adjust ingredient quantities to your liking. If you want to add some heat, add in a dash of hot sauce.
  • If you want to drizzle the yum yum sauce over the dish like I did, you may need to thin it out with a little water. You could serve it in a little bowl for dipping if you prefer.
  • Make your usual amount of rice for 4 people (I suggest making 1 cup uncooked rice, up to 1.5 cups uncooked rice for hungry people).

Nutrition

Calories: 612kcal | Carbohydrates: 5g | Protein: 37g | Fat: 49g | Saturated Fat: 10g | Cholesterol: 141mg | Sodium: 948mg | Potassium: 681mg | Fiber: 1g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

 

Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
Try Baked Macaroni and Cheese for a pan-sized version of this crowd pleasing meal.  It bakes up just as quick and easy as the cups, delivers the same amazing flavors, and is great indulgent and comforting meal.
Mac and cheese cups stacked on a plate.

Mac and Cheese Cups

Mac and Cheese Cups are great for entertaining friends and family or for a fun lunch at home.  They are the ultimate comfort food and are packed with all the great flavors that make mac and cheese a family favorite.  The soft pasta on the inside is coated in creamy cheese, while the outside has the perfect crispy topping.  These are so addictive and even picky eaters will love them!  It’s like getting the corner piece every time!

Mac and Cheese cups are not only quick and easy to serve fresh, but they are also very simple to make ahead and transport to an event.  These are stress free and simple for guests to pick up and enjoy!  They are always a huge hit and are the first tray to be empty from any gathering because they are so kid friendly and popular.  Everyone will go crazy over these delicious mac and cheese cups!

Ingredients in Macaroni and Cheese Cups:

Pantry staple ingredients come together easily to make this effortless side dish.  The mixture of cheddar and mozzarella cheese melts together perfectly and fills each bite with irresistible flavor and texture.  Just one will not be enough!

  • Elbow macaroni: Uncooked elbow macaroni is perfect for these cups.
  • Butter: Use either salted or unsalted. Just adjust the additional salt accordingly.
  • Egg: Beaten egg holds each cup together.
  • Shredded sharp Cheddar cheese: Half goes into the pasta mixture and half is sprinkled on top of each cup.
  • Shredded mozzarella cheese: Soft, moist cheese that is creamy with milky flavor.
  • Milk: Makes the cheese sauce creamy.
  • Seasoned dry bread crumbs: Adds crunch as it bakes with the oil.
  • Olive oil: Moistens the bread crumbs and gives the topping a light, crispy texture.
  • Salt: To taste!

How to Make Baked Macaroni Cups:

This Mac and Cheese Cups recipe is just as easy as the homemade baked mac and cheese we have all made for years.  Simply add the pasta mixture to a greased muffin tin, sprinkle with cheese and the most amazing bread crumb topping, then let it bake to perfection.

  1. Prep: Preheat the oven to 350 degrees. Then, grease a muffin tin with nonstick cooking spray.  Next, bring a large pot of water to a boil.
  2. Cook Pasta: Now, add the macaroni to the boiling water, and cook for 8 minutes until al dente. Drain and return to the pan.
  3. Mix together past and sauce: Stir in the butter and egg until the pasta is evenly coated. Before mixing, reserve 1/2 cup sharp cheddar cheese.  Then stir the remaining cheddar cheese, mozzarella cheese and milk into the pasta. Carefully spoon even amounts into the muffin tin. Sprinkle the reserved cheese on top.
  4. Prepare topping: In a small bowl combine the bread crumbs, olive oil, and salt, then sprinkle the mixture on top.
  5. Bake: Place in preheated oven for 30 minutes or until it is golden brown. Lastly, remove from oven and let cool for 5 minutes.
Steps to make mac and cheese cups.

Variations of Muffin Cups:

The best part about these mac and cheese cups is how versatile they are.  They are easy to adapt which creates unique treats that are custom to your family!

  • Mix ins: Add healthy veggies like broccoli or even some proteins like chicken, crumbled bacon, or ham to make these a tiny version of a complete meal.
  • Mini Muffins: Use a mini muffin pan to make bite size gems that are both savory and impressive.  Serve them as an appetizer or snack.
  • Easy removal:  Use cupcake liners for an even easier removal option.  For best results, let them cool for about 10 minutes before removing them from the muffin tin.
Finished mac and cheese cups in a muffin tray.

Storing Cheese Cups:

Macaroni and cheese cups are great to make ahead because they are so quick easy to reheat for a quick side or a warm lunch.  If you plan to use them within a week, wrap tightly and refrigerate for up to 5 days.  Or freeze to use again within 2 months.  When you are ready to use them, simply microwave and use immediately, or thaw in the refrigerator and use within 3 days.

Close up on a mac and cheese muffin.

More Macaroni and Cheese Recipes:

Print

Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
Servings 15 Mac and Cheese Cups
Calories 105kcal
Author Alyssa Rivers

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 tablespoon butter
  • 1 egg beaten
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup milk
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook for 8 minutes until al dente. Drain and return to the pan. Stir in the butter and egg until the pasta is evenly coated.
  • Reserve 1/2 cup sharp cheddar cheese and stir the cheddar cheese, mozzarella cheese and milk into the pasta. Spoon evenly into the muffin tin. Sprinkle the reserved cheese on top.
  • In a small bowl combine the bread crumbs, olive oil, and salt. Sprinkle on the top.
  • Bake for 30 minutes in the preheated oven or until it is golden brown. Remove from oven and let cool for 5 minutes.

Notes

Updated on August 6, 2020
Originally Posted on August 11, 2012

Nutrition

Calories: 105kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 236mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 254IU | Calcium: 158mg | Iron: 1mg

 

Slow Cooker Korean Beef

Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make!

When I started to do some research on a Korean Beef recipe, I found that the recipes are pretty similar to this Korean Ground Beef and Rice BowlsSlow Cooker Mongolian Beef or Korean Ground Beef Stir Fry.  What they have in common is unbelievably flavorful beef that is quick and easy to make and enjoy!

Korean beef over rice in a bowl with two black chopsticks.

Slow Cooker Korean Beef

Slow Cooker Korean Beef first posted when my youngest sister had just left for college in Korea. We had a fun little going away party for her where I served this Korean beef and it was amazing! The flavors were out of this world and it was a huge hit at the party.  As soon as it came out of the slow cooker we couldn’t stop eating it. The flavor is absolute perfection.

Cooking the flank steak low and slow made it so tender.  The sweet and spicy sauce soaked into the meat and made every bite explode with flavor!  This recipe instantly became a favorite here on the blog and in my family. It was definitely one of the best things that I have ever had!  No wonder it quickly became so popular!

Ingredients for Korean Beef:

The ingredients in this slow cooker beef come together so well and you are going to love the flavor of this beef. It thickens up as it cooks and coats the chicken perfectly. Top with some sesame seeds and green onions and you will have a meal that you will make again and again!

  • Flank Steak: Cut in thin slices against the grain to make it tender and juicy.
  • Cornstarch: To thicken the sauce.
  • Sesame Oil: Great Asian flavor and it will help other flavors soak into the beef.
  • Garlic Cloves: Minced, these will give right flavor to the sauce.
  • Soy Sauce: Adds a rich sweet and savory flavor.
  • Beef broth: Liquid to cook the beef and adds a bit of flavor.
  • Brown Sugar: Sweetness to balance out the other savory and spicy notes.
  • Onion chopped: Adds moisture and deep flavor.
  • Red pepper flakes: Add at the end of the cook time for a less spicy version. The red pepper spice will get stronger as it cooks.
  • Garnish: Sesame seeds and green onions

How to Slow Cook Korean Beef:

This melt in your mouth tender beef takes only minutes to get started in a slow cooker.  Simply cut your steak into strips, fill your crock pot with all the ingredients, and sit back and enjoy the delicious smell of dinner cooking!

  1. Prepare flank steak: Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Combine ingredients in slow cooker: Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.
  4. Serve: Plate flank steak over rice and garnish with green onions.

Korean beef meat in the slow cooker being stirred with a wooden spoon.

Tips for the Most Tender Beef:

I love cooking beef in the slow cooker because it cooks the meat so well. It is one of my favorite ways to cook it.  The juicy beef gets so tender it falls apart in your mouth. That’s great news for a meat that can sometimes turn tough and dry when it cooks!  Here are my expert tips to make this the best Korean beef you have ever made!

  • Slicing flank steak: The easiest way to slice your beef is to cut it when it is very cold.  Cut against the grain.
  • Variations: Add broccoli in at the end of the cook time for a nice crunch.  Or add it in about halfway through cook time for softer brocccoli.
  • Serving ideas: Serving with rice is a classic favorite.  However, if you are watching your carbs you may want to try cauliflower rice or zucchini noodles instead.  Add a colorful Asian Salad for a complete meal.

Storing Slow Cooker Beef:

After buying flank steak at the store you can refrigerate it for 3-5 days.  If you are not ready to cook this delicious recipe right away you will want to freeze it until you are ready to cook it.  Before freezing it, place extra airtight wrap around the store bought packaging to reduce freezer burn.  The uncooked meat can stay frozen for 6-12 months.

Once you have cooked your perfect slow cooker beef, you will not want to miss the delicious leftovers!  Eat them within 4 days if you are storing it in the refrigerator or 3 months if you decide to freeze your leftovers.

Korean beef in a bowl with black chopsticks.

 More Amazing Slow Cooker Beef Recipes:

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Slow Cooker Korean Beef

Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make!
Course Dinner, Main Course
Cuisine American, Asian American
Keyword korean beef, slow cooker korean beef
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 Servings
Calories 338kcal
Author Alyssa Rivers

Ingredients

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Sesame Oil
  • ½ teaspoons mince Garlic Cloves
  • 1/2 cups Soy Sauce
  • 1/2 cup beef broth
  • ¾ cups Brown Sugar
  • 1/4 cup onion chopped
  • 1/4 teaspoon red pepper flakes
  • sesame seeds and green onions for garnish

Instructions

  • Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  • Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  • Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Notes

Updated on August 5, 2020
Originally Posted on October 19, 2015

Nutrition

Calories: 338kcal | Carbohydrates: 34g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1224mg | Potassium: 485mg | Fiber: 1g | Sugar: 27g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

Easy to Make Tostadas

These crispy Tostadas are easy to make and layered with flavorful toppings that make this main dish one of the best! Create a delicious dinner right at home within minutes!

Tostadas are similar to tacos, just using a tortilla that is flat rather than movable. Try this best EVER ground beef tacos, easy homemade Navajo tacos or Baja fish tacos for more taco inspired recipes.

Tostadas with layers of optional toppings.

Easy to Make Tostadas

Quick and easy tostadas are so fun to make and come together perfectly. They have a vibrant color to them with all the fresh vegetables and some sliced fruits. Top them with shredded cheese and refried beans and you have a complete meal. Your family is going to go crazy over!

Pile high your favorite toppings on this homemade fried tostada. They are simple to make and will feed a crowd. The tostada is fried up nicely, giving it a crisp texture to hold all choices of optional toppings. Switch up your tortillas or add a little more topping creating a new and fun tostada each time you get more. The options are endless and the tostadas will keep coming!

What is a Tostadas?

A tostada is a classic Mexican recipe that is one of the favorites! Tostadas name comes from a Spanish word meaning toasted or looking toasted. Usually a tostada is known for being flat and a round tortilla that is deep fried or toasted in oil.

In some places tostadas can be an appetizer or a main dish. The tortilla is cut into small triangles to make chips to dip into extra sides like salsa or guacamole. There are a few different versions of tostadas that are known around the world.

Optional toppings for tostadas in clear, glass bowls.

Tostada Ingredients:

Simple ingredients that blend perfectly together creating the perfect combination. This tostada cooks up quickly and has amazing flavors that all come together. Layer your tostadas just the way you like it!

  • Vegetable Oil: Used for frying the tortillas in a pan.
  • Corn Tortillas: Perfect for frying and using
  • Ground Beef and Taco Seasoning: Cooked up together creating a delicious Mexican flavor.
  • Refried Beans: A Great layer to start off on the tortilla.
  • Cheddar Cheese: Shredded cheese to sprinkle over top and melt a little from the heat of the ingredients.

Optional Toppings:

  • Shredded Lettuce: Fresh and light tasting.
  • Tomato: Gives a sweet taste.
  • Sliced Olives: Love the taste an olive adds to the recipe.
  • Cilantro: A hint of savory and spice.
  • Guacamole: Blend together an avocado making this rich and creamy topping for your tostada
  • Avocado: Creamy slices of avocado right on top equals perfection!

How to Make the Best Tostadas:

These tostadas make the best dinner for everyone in the family. Each person can create and layer their own toppings and make the best tostadas. This is an easy to make, quick dinner for a busy weekday.

  1. Fry Tortillas: In a medium sized skillet add vegetable oil filling up to about 1/2 inch on the sides.  Heat the oil to medium high heat.  Poke holes with a fork in the tortilla and add it to the hot oil.  Fry on each side until golden brown 1-2 minutes.  Remove and set aside.
  2. Cook Beef: In a medium sized skillet over medium high heat cook and crumble the ground beef.  Drain the grease.  Add in the taco seasoning.
  3. To assemble: Heat the refried beans over the stove or in the microwave until warm.  Spread a thin layer on the tortilla followed by the ground beef and cheese.  Top with desired toppings.

The process of frying tortillas to make tostadas.

Tips for the Perfect Tostada:

  • Frying: It is best to use a cooking thermometer to check the oil. The oil will need to be around 350 to 375 degrees Fahrenheit. Once they are fried on both sides add the fried tortillas to a plate that is prepared with paper towels on it. The paper towels will help soak up any extra grease that is left on the tortillas.
  • Baking: Preheat oven to 400 degrees. Lay the tortillas on a baking sheet. Brush the tops with olive oil. Bake for 8-10 minutes until crispy and flip half way through.
  • Preparing the Tortilla: Poking holes in the tortilla will help the tortilla stay round and not curl too much while being fried.
  • Tortillas: Corn tortillas are best and the perfect size. I like the smaller round size. When choose a tortilla, choose one that is not already cooked and can be fried. Smaller the size the better and easier to flip over in the pan.
  • Assembling: Once cooled, start layering your tostada. It works best to have the heavier more dense ingredients on bottom like refried beans, meat, then the cheese will melt over top the meat, then continue on to the next optional toppings of choice.

More Filling Ideas:

Fill your tostada up with all the delicious meats, cheeses, vegetables and fruits. This classic Mexican Dinner is always a HUGE hit for a family! Everything comes together quickly and easily making everyone their favorite personal tostada.

Three tostadas layered with optional toppings.

More Mexican Inspired Recipes:

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Easy to Make Tostadas

These Tostadas are easy to make and layered with flavorful toppings that make this main dish one of the best! Create a delicious dinner right at home within minutes!
Course Dinner, Main Course
Cuisine Mexican
Keyword easy to make tostadas, tostadas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Tostadas
Calories 147kcal
Author Alyssa Rivers

Ingredients

  • vegetable oil
  • 4 12 inch corn tortillas*
  • 1 pound lean ground beef
  • 1 Tablespoon Taco Seasoning
  • 1 15 ounce can refried beans
  • 2 cups cheddar cheese shredded

Optional Toppings:

  • Shredded lettuce
  • Tomato diced
  • sliced olives
  • cilantro chopped
  • avocado sliced
  • sour cream

Instructions

  • In a medium sized skillet add vegetable oil filling up to about 1/2 inch on the sides. Heat the oil to medium high heat. Poke holes with a fork in the tortilla and add it to the hot oil. Fry on each side until golden brown 1-2 minutes. Remove and set aside.
  • In a medium sized skillet over medium high heat cook and crumble the ground beef. Drain the grease. Add in the taco seasoning.

Layering Tostadas:

  • To assemble: Heat the refried beans over the stove or in the microwave until warm. Spread a thin layer on the tortilla followed by the ground beef and cheese. Top with desired toppings.

Notes

* To BAKE: Preheat oven to 400 degrees. Lay the tortillas on a baking sheet. Brush the tops with olive oil. Bake for 8-10 minutes until crispy and flip half way through.

Nutrition

Calories: 147kcal | Carbohydrates: 4g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 163mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg

The Best Tomato Pie

Alabama Tomato Pie slice on white plate with pie dish behind it.

Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There’s no better way to close out summer than making this delicious southern recipe.

Tomato season is underway and creating a dinner that is fresh with tomatoes is at the top of the list. Try this sausage tomato gnocchi, creamy tomato basil chicken or creamy tomato Italian parmesan chicken for more tomato recipes.

Alabama Tomato Pie slice on white plate with pie dish behind it.

The Best Tomato Pie

Growing up in Alabama, Tomato Pie was a summer staple and one we enjoyed often. It’s Aimee here from the site Aimee Mars and southern recipes are my specialty. The basic ingredients in this simple and delicious recipe are mainly the same for all, but there are several different ways to prepare it. One this is for certain though, every end of summer should include this delicious recipe.

Ingredients in Tomato Pie

This savory pie is made of just a few basic ingredients, most of which you probably have on hand. The key is choosing super firm tomatoes, whether they come from your own garden, farmers market, or your local grocery store. Use your fingertips to gently squeeze the tomatoes to test their firmness.

  • 9-inch pie shell: you can use a store-bought pie shell if you’re looking to make this recipe quickly or you can make a delicious one of your own like this buttermilk pie crust.
  • 6 Tomatoes, large and very ripe: the firmer the tomatoes the better. If the tomatoes are too soft they’ll have way too much moisture, which will make your pie soggy.
  • Salt: this is just a basic salt for coating the tomatoes before adding them to the recipe, it helps to drain any additional water.
  • Fresh Basil: basil and tomato were meant to go together and putting this fresh ingredient in tomato pie are no different. I highly recommend using fresh basil if you can find it.
  • Freshly Shredded Cheddar Cheese: you can use already shredded cheddar cheese for this recipe, but shredded your own makes it slightly softer and so it melts perfectly together into the pie.
  • Mayonnaise: this key ingredient slightly holds this pie together and adds some delicious flavor.
  • Seasoning: salt, pepper, and garlic powder and the main spices for this recipe, however, you can easily add in some more such as paprika and chili powder if you like a spicier version.

Tomato pie in a white pie dish with fresh basil on top

How to Make Tomato Pie

  1. Prepare the Tomatoes: slice the tomatoes about 1/4-inch in thickness and lay them flat in a single layer on a paper towel-lined baking sheet. Cover the tomatoes in salt and then a top layer of paper towels and let sit for 10 minutes.
  2. Mix the Base: In a large bowl combine the shredded cheese, mayonnaise, fresh basil, and seasoning until fully combined.
  3. Arrange: place your desired pie shell into a pie dish and begin to arrange the pie by layering a single layer of tomatoes on the bottom. Then spread half of the cheese mixture on top of the tomatoes. Place another layer of tomatoes, overlapping some, on top, and repeat with the remaining cheese mixture. Finish layering the pie with some tomatoes on top. Firmly press the tomatoes in so the mixture comes together. Sprinkle some additional basil on top if desired.
  4. Bake: Place the pie in a pre-heated oven at 350º F and bake for 35 to 45 minutes, until the cheese becomes bubbly.

Which Tomatoes are Best for Tomato Pie?

The standard beefsteak or plum tomatoes work best for tomato pie because they’re not as juicy as tomatoes such as heirloom. Make sure to choose tomatoes that are firm to touch and not soft. If you really want to use heirloom tomatoes then you absolutely can, just also make sure they’re super firm. If you choose tomatoes that are too soft it will be hard to remove the water content and your pie will turn out soggy.

Can I use a Store-Bought Pie Crust?

Yes! If you’re short on time or just don’t want to hassle with making a crust then a store-bought crust will work just as well. There is one trick I always like to use though, and that’s to double up the crust. Purchase a dough that comes with two shells and layer one right on top of the other in your pie dish. This makes for an extra thick crust.

Slice of tomato pie on a white dish

What to Serve with Tomato Pie:

This pie is surprisingly filling, and since it’s a summer recipe it pairs perfectly with the most traditional side dishes. Some of my favorites are listed below.

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The Best Tomato Pie

Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There's no better way to close out summer than making this delicious southern recipe.
Course Dinner
Cuisine American, Southern
Keyword tomato pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 Servings
Calories 279kcal
Author Aimee Mars

Ingredients

  • 1 9-inch Pie Shell
  • 6 large Tomatoes very ripe
  • 1 tablespoon Salt
  • 8 ounces Shredded Cheddar Cheese
  • 1/2 cup Mayonnaise
  • 1/4 cup Fresh Basil chopped
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground Black Pepper

Instructions

  • Preheat the oven to 350ºF and if making prepare the pie dough.

Prepare the Tomatoes:

  • Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.

Make the Filling:

  • In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.

Arrange the Pie:

  • Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
  • Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.

Bake:

  • Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

Nutrition

Serving: 1slice | Calories: 279kcal | Carbohydrates: 14g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 1055mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1176IU | Vitamin C: 15mg | Calcium: 179mg | Iron: 1mg

Zucchini Pizza

This easy zucchini pizza recipe is the perfect vegetarian meal when you’re craving a slice. Fresh dough is topped with a savory red sauce, mozzarella cheese, and thin slices of zucchini. The pie is baked until the crust is crispy and cheese is hot and bubbly.

Pizza is always a favorite in our home!  For more pizza ideas, make sure to try this Zucchini Crust Pizza, Taco Pizza, or Keto Pizza.

Zucchini Pizza

Homemade Zucchini Pizza

If you’re looking for a quick dinner idea that the whole family will enjoy, make a pizza! This is a tasty vegetarian option, letting the summer squash shine. The zucchini is thinly sliced, evenly placed around the dough, and then seasoned with Italian herbs and savory seasonings.

Spoon spreading pizza sauce on dough

How to Make Zucchini Pizza:

  1. If using fresh dough, let it sit at room temperature for 30 minutes to make it easier to toss.
  2. Grease a baking sheet with olive oil and sprinkle with cornmeal.
  3. Shape the pizza dough into a 12-inch circle on the baking sheet.
  4. Evenly spread on the pizza sauce, shredded cheese, zucchini, Italian seasonings, salt and pepper.
  5. Bake at 500ºF until the crust is golden brown and crisp, 10 to 12 minutes.
  6. Sprinkle it with red pepper flakes and parmesan cheese.
  7. Slice and serve the pizza while hot and the cheese is melted.

Pizza Crust:

I use my super easy homemade pizza dough recipe to make the dish from scratch. It yields two pies that have irresistible crispiness, and only takes about an hour to prepare! Or if you are in a pinch for time, store-bought crusts can be used. Look for 1 pound of fresh dough or the 10 to 12-inch wide pre-baked rounds.

Thin slices of zucchini layered on top of a pizza

More Ways to Cook a Pizza:

Baking the pizza on a large sheet pan yields a larger pie and gives you more flexibility on the size, shape, and thickness. However, for an extra crispy crust, you can bake the pizza in a large cast-iron skillet. You can also grill the pizza dough, flip over, then add the toppings and heat until the toppings are hot and bubbly.

Oven baked pizza with slices of zucchini on top

Other Topping Suggestions:

To switch up this recipe, other ingredients can be used to pair with the zucchini. Slice up some yellow squash, red onions, or bell peppers for extra color and crunch. Add some mushrooms for a more savory taste. Sprinkle on some creamy feta, goat, or ricotta cheese. Add some pungency with marinated artichoke hearts or briny olives.

Pizza pie thats been cut into slices

Looking for More Pizza Inspired Recipes? Try these!

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Zucchini Pizza

Easy zucchini pizza recipe perfect vegetarian meal. Fresh dough is topped with a savory red sauce, mozzarella, and thin slices of zucchini.
Course Dinner, Main Course
Cuisine American, Italian, Italian American
Keyword homemade pizza, pizza pie, zucchini pizza
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 8 slices
Calories 187kcal
Author Jessica Gavin

Ingredients

  • Olive oil for brushing
  • Cornmeal optional
  • 1 pound fresh pizza dough store-bought or homemade
  • ½ cup pizza sauce or marinara sauce
  • 1 cup 4 ounces shredded mozzarella cheese
  • ¾ cup thinly sliced zucchini ⅛-inch thick about 22 slices
  • ¼ teaspoon Italian seasonings
  • kosher salt as needed for seasoning
  • black pepper as needed for seasoning
  • Red pepper flakes for garnish, optional
  • Shaved parmesan cheese for garnish

Instructions

  • If using store-bought pizza dough, allow to sit at room temperature for 30 minutes.
  • Set the oven rack to the lower position. Preheat to 500ºF (260ºC). Lightly brush a large baking sheet with olive oil. Evenly sprinkle cornmeal on the pan if desired.
  • On a lightly floured surface, stretch and shape the dough into a 10-inch circle.
  • Transfer dough to the baking sheet. Use fingers to press into a 12-inch circle. Leave the edges slightly thicker, about ½-inch tall and wide.
  • Brush some olive oil on the edges of the dough to make the crust crispier when baked.
  • Spread the sauce on top, followed by the cheese, and zucchini. Sprinkle the Italian seasonings on top, and some salt and pepper.
  • Bake the pizza on the lowest oven rack until the crust is golden brown, and the cheese is melted and bubbly, about 10 to 12 minutes.
  • Sprinkle some red pepper flakes (if using) and parmesan cheese on top.
  • Slice and serve pizza immediately when still hot.

Nutrition

Calories: 187kcal | Carbohydrates: 29g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 579mg | Potassium: 92mg | Fiber: 1g | Sugar: 5g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg

 

Chili Dogs

Chili Dogs served on a plate with shredded cheddar and onions on the side

Taking hot dogs to the next level, these Chili Dogs are messy, fun and the perfect backyard barbecue food. Making these at home is so EASY!

If you love summer barbecues, try our Grilled Hawaiian Chicken, Texas corn dogs and Homemade Barbecue Sauce!

Chili Dogs served on a plate with shredded cheddar and onions on the side

The Best Chili Dogs

Chili Dogs are usually what you get at amusement parks or college cafeterias. And who hasn’t eaten one too many with messy hands and extra tissue to wipe off your face. I love them because they really take hot dogs to the next level. And these are incredibly easy to make at home. If you are soaking up all the sun and spending all your time outdoors grilling with your family, these chili dogs should be on your must make list.

These Chili Dogs are such an American classic and with our favorite fast and easy chili recipe, I bet your whole family will love them! Don’t forget the extra napkins!

Easy Homemade Chili:

Start with an easy chili recipe. You can use your house favorite, try out our Chipotle Chili recipe or use my extra easy recipe below. Make the chili a day ahead which really allows the flavors to become better. On the day, just heat it up on the grill if you like (let it simmer while you grill all the other stuff), or heat it on the stove. And you are ready to start layering your chili dogs.

Making Hot Dogs:

Choose to boil, pan fry or grill your hot dogs. Grilled hot dogs are a personal favourite plus those char marks look so good when you assemble your chili dogs.

We prefer our buns toasted most of the time, but there are people in the family who like theirs untoasted too. Toasted buns hold up better under the chili and hot dogs. And you can butter them and throw them on the grill for a minute or two for a quick toast.

chili cooked in a pot for chili dogs

Chili Dog Toppings:

I know toppings are a personal affair. Everyone likes what they like.

Choose from:

  • Red Onions
  • Sharp Cheddar
  • Relish and Pickles
  • Mustard
  • Ketchup
  • Coleslaw

Grilled hot dog buns for chili dog

More Great Barbecue Recipes:

Super closeup of chili dogs on a plate

 

 

Closeup of chili dogs on a plate
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Chili Dogs

Taking hot dogs to the next level, these Chili Dogs are messy, fun and the perfect backyard barbecue food! Making these at home is so EASY!
Course Dinner
Cuisine American
Keyword cheesy chili dog, chili dog, hot dog, hot dog recipes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 Hot Dogs
Calories 456kcal
Author Richa Gupta

Ingredients

For the chili

  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
  • 1 pound Ground Beef
  • 1/2 Onion finely chopped
  • 3 Garlic Cloves minced
  • 1 15 ounce can Pasta Sauce
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon ground Cumin
  • 1 teaspoon Salt

Other Ingredients

  • 8 Hot Dog Buns
  • 1 tablespoon Butter
  • 8 Beef Hot Dogs

Instructions

Making Chili:

  • To make the chili, heat olive oil and butter in a skillet and add the ground beef, onions and garlic. Break it up with the back of a spoon and cook till the beef started browning. Add the remaining ingredients for the chili and cook for 15 minutes on a slow simmer.

Grilling Hot Dogs:

  • To grill the hot dogs, heat the grill to medium high heat. Brush the grill grates with oil and place the hot dogs on the grill. Grill until char marks form and the hot dogs are heated through. Turn off the heat, butter the buns and if you like, grill them too.

Make a Chili Dog:

  • To assemble, place a hot dog on the buns and top with chili and your favourite toppings. Enjoy!

Nutrition

Calories: 456kcal | Carbohydrates: 24g | Protein: 19g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 1033mg | Potassium: 285mg | Fiber: 1g | Sugar: 4g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg

Salmon Burgers

Salmon Burgers are light and tasty burgers that are easy to make ahead and enjoy all summer!  The homemade salmon patty is flavorful and quick and easy to grill!

For more delicious creative burgers try Grilled Portobello Burger or Turkey Burger.  These burgers are so impressive and are loaded with flavor!

Finished salmon burgers on a tray.

Delicious Salmon Burgers

Salmon burgers are so satisfying and healthy.  Those two words don’t usually go together, but this nutrient packed burger is both good for you and just good!  It is one of the best salmon burger recipes, including restaurant versions.  The fresh taste of seafood and the tangy and bright seasonings are perfection in every hearty bite.

Making a salmon burger from scratch is easy to do and it comes together in under 30 minutes.  Make these patties in bulk and freeze them to grill later, or grill them freshly made.  Either way, the result is a must try salmon burger that is impressive and crowd-pleasing!

Ingredients in Salmon Burgers:

Most of the ingredients in these from-scratch salmon burgers are already in your pantry, spice cabinet, or refrigerator door.  They are staple ingredients that take your salmon and turn it into an insanely delicious burger.

  • Salmon: Buy a center cut filet that has skin and pin bones removed.
  • Dijon: Adds moistness and flavor.
  • Worcestershire sauce: Tangy taste and binding ingredient.
  • Green Onion: Mild onion flavor and crunchy texture.
  • Fresh dill: Adds more depth of flavor and pairs well with the salmon.
  • Lemon juice: A bit of freshness.
  • Salt and Pepper: To taste!
  • Bread crumbs: Holds the patty together while its grilling.
  • Optional: Serve with butter lettuce and tartar sauce.

How to Make Salmon Burgers from Scratch:

Salmon burgers are so fresh and satisfying and easy to make from scratch at home.  They are better than anything you can buy at a restaurant and are ready in just minutes!

  1. Prep: Preheat the grill to medium high heat. Cut the salmon into one-inch cubes.
  2. Mix ingredients: Place salmon in a food processor with dijon, Worcestershire sauce, green onion, dill, lemon juice, salt and pepper. Pulse until combined.  Meanwhile, in a medium sized bowl add the salmon and breadcrumbs then add it to the mix.
  3. Form patties: Shape meat mixture into four patties.
  4. Grill: Let patties cook on grill for 3-4 minutes on each side.
  5. Serve: Remove from grill and place on buns and desired toppings.

Steps to make a Salmon burger.

Tips for the Best Salmon Burgers:

Salmon is a versatile fish that goes well with both bold and subtle flavors.  So, when building your salmon burger there are many ways to get creative!

  • Toppings: Keep your burger simple or load it with flavorful toppings like avocado, tomato, onion, lettuce.
  • Sauces: Pesto, dill sauce, honey mustard, or tartar are my favorite sauces to pair with a salmon burger.
  • Serve with Burgers: Try Garlic parmesan green beans, roasted honey garlic carrots, or crispy garlic sweet potato fries.
  • Perfect Temperature: A finished salmon burger should have a golden-brown color on the outside and an opaque pink color on the inside as it cooks.  Salmon must reach an internal temperature of 145 degrees to be safe to eat.

Can Salmon Burgers Be Made Ahead?

Salmon patties are so easy to make ahead and store.  They are great way to use up any leftover salmon too!  Cover them tightly in aluminum foil or plastic wrap before storing.  Be sure to separate each patty with parchment paper so that they can easily be pulled apart to re-heat later.

  • Refrigerator: Cooked salmon patties will last for up to 4 days in the refrigerator. While raw patties should not be left in the refrigerator longer than 2 days.
  • Freezer: Both grilled and raw salmon patties can be frozen for up to 3 months.
  • Re-heat: To thaw, place in a pan on medium-high heat until heated through.

Close up on picking up a finished salmon burger.

More Delicious Burger Recipes:

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Salmon Burgers

Salmon Burgers are light and tasty burgers that are easy to make ahead and enjoy all summer!  The homemade salmon patty is flavorful and quick and easy to grill!
Course Dinner, Main Course
Cuisine American
Keyword grilled burger, salmon burger
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Burgers
Calories 219kcal
Author Alyssa Rivers

Ingredients

  • 1 pound salmon skin removed
  • 1 Tablespoon dijon
  • 1 teaspoon Worcestershire sauce
  • 2 Tablespoons green onion chopped
  • 1 Tablespoon fresh dill
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup breadcrumbs

Optional for serving:

  • tarter sauce
  • butter lettuce

Instructions

  • Preheat the grill to medium high heat. Cut the salmon into one inch cubes. Place in a food processor with dijon, Worcestershire sauce, green onion, dill, lemon juice, salt and pepper. Pulse until combined. In a medium sized bowl add the salmon and breadcrumbs and mix.
  • Shape into four patties and place on the grill. Grill for 3-4 minutes on each side. Remove from grill and place on buns and desired toppings.

Nutrition

Calories: 219kcal | Carbohydrates: 11g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 788mg | Potassium: 594mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg