If you know anything about Cracker Barrel’s Chicken Tenders, they are so moist, juicy, and flavorful. They aren’t your classic fried chicken tenders, this is their seared or grilled stovetop chicken! The secret to the restaurant-quality flavor is in the marinade. It’s a base of Italian dressing with a little bit of honey as well as lime juice.

You have to marinate them long enough so the flavor really infuses into the chicken. Once they’re cooked, it’s a moist, juicy, and flavorful bite of chicken! Use them to top my Loaded House Salad or serve alongside Mashed Potatoes. I guarantee they will be a hit!

why you’ll love this recipe

• Easy to make in advance. Marinate the chicken the night before for dinner the next day.
• The perfect recipe for meal prepping. I love to cook up a big batch of these chicken tenders to enjoy throughout the week on salads and sandwiches.
• Tastes just like the restaurant. If you’re a fan of Cracker Barrel, then make this recipe right at home! It’s affordable and so quick to assemble.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Zesty Italian Dressing mix: Base to the chicken marinade.
• Whole buttermilk: Tenderizes the chicken lightly and gives it that delicious flavor. Give it a good shake before adding.
• Honey, molasses, or agave syrup: Adds a hint of sweetness.
• Olive oil: Adds a little fat to the marinade.
• Apple cider vinegar: The tang that compliments the buttermilk for both texture and flavor. You can use white vinegar if that’s all you have.
• Fresh lime juice: A little fresh citrus boosts the other flavors of the marinade.
• Chicken tenders or boneless, skinless chicken breasts: You can buy the chicken already cut into tenders or cut them yourself from chicken breasts.
• Neutral oil: Used for cooking the chicken tenders. I like avocado or canola oil. Olive oil works great too.
• Garnish: Additional honey and/or chopped parsley to add a little fresh flavor and sweetness.

Tools You’ll Need

• Measuring Cups and Spoons
• Large Skillet
• Mixing Bowls
• Liquid Measuring Cups
• Thermometer

how to make cracker barrel chicken tenders

1. In a large bowl, whisk together the Zesty Italian dressing mix, whole buttermilk, honey (or your preferred sweetener), olive oil, apple cider vinegar, fresh lime juice and until fully combined.

2. Add the chicken to the marinade, making sure everything is well coated. Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavor and tenderness.

3. Remove the chicken from the marinade and let excess drip off. Season with seasoning salt or salt and black pepper.

4. Add about 1/2 inch of oil to a large skillet and heat over medium to medium-high heat until shimmering.
5. Working in batches, add the chicken tenders to the hot oil. Cook for about 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F).

6. Transfer to a plate. Garnish with additional honey and parsley if desired.

storage

Store any leftover chicken tenders in an airtight container in the fridge for up to 4 days. Reheat in the oven, air fryer, or microwave for a few minutes until warmed through.

You can easily freeze the tenders as well for up to 2 months. Just thaw overnight in the fridge and then heat through.

This is a meal prep recipe I find myself making all the time. I marinate the chicken on a Sunday afternoon, then cook them all up on Sunday evening or Monday morning for delicious protein all week long.

Frequently Asked Questions

more easy chicken recipes

• Peppercorn Chicken
• Barbecue Chicken Casserole
• Crispy Baked Chicken Wings
• Chicken and Biscuit Casserole

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Copycat Cracker Barrel Chicken Tenders

These Copycat Cracker Barrel Chicken Tenders taste just like the restaurant. They're so simple to prepare with a marinade that comes together with pantry ingredients. Cooked on the stovetop in a skillet, they're the easiest weeknight dinner or meal prep recipe to enjoy as a flavorful protein throughout the week.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6 servings

Calories 369kcal

Ingredients

• Zesty Italian Dressing mix
• 1 cup whole buttermilk
• 1/3 cup honey, molasses, or agave syrup
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 3 tablespoons fresh lime juice
• 2-2 1/2 pounds chicken tenders or bones
• neutral oil for cooking
• Garnish: additional honey and/or chopped parsley

Instructions

• In a large bowl, whisk together the Zesty Italian dressing mix, whole buttermilk, honey (or your preferred sweetener), olive oil, apple cider vinegar, fresh lime juice and until fully combined.
• Add the chicken to the marinade, making sure everything is well coated. Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavor and tenderness.
• Remove the chicken from the marinade and let excess drip off. Season with seasoning salt or salt and black pepper.
• Add about 1/2 inch of oil to a large skillet and heat over medium to medium-high heat until shimmering.
• Working in batches, add the chicken tenders to the hot oil. Cook for about 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F).
• Transfer to a plate. Garnish with additional honey and parsley if desired.

Video

Notes

Tips: 

• Marinate for long enough to allow the chicken to absorb the flavor. I recommend at least 4 hours or up to overnight. It’s a great recipe to prep ahead.
• Allow the excess marinade to drip off before cooking to make sure you get a nice sear on both sides of the chicken.
• The best way to know the chicken is done cooking is to use a meat thermometer. It should register 165ºF.
• Cut the chicken tenders all the same size and thickness. This is key so they all cook in the same amount of time and no chicken tenders are overcooked (which will make them dry).
• Grill them if you’d like. You an easily grill these chicken tenders too. Preheat the grill to medium-high heat and allow them to char for a couple minutes per side.

Storage: 

Store any leftover chicken tenders in an airtight container in the fridge for up to 4 days. Reheat in the oven, air fryer, or microwave for a few minutes until warmed through.

You can easily freeze the tenders as well for up to 2 months. Just thaw overnight in the fridge and then heat through.

This is a meal prep recipe I find myself making all the time. I marinate the chicken on a Sunday afternoon, then cook them all up on Sunday even or Monday morning for delicious protein all week long.

Nutrition

Calories: 369kcal | Carbohydrates: 17g | Protein: 42g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 280mg | Potassium: 773mg | Fiber: 0.04g | Sugar: 17g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

The post Copycat Cracker Barrel Chicken Tenders appeared first on Dinner in 321.

If you are looking to impress your family or friends any night of the week, make my Peppercorn Chicken. It’s super easy to assemble on the stovetop and pairs with so many side dishes like Mashed Potatoes and Green Beans.

The sauce is rich and creamy thanks to a roux base, chicken broth, and cream. With the addition of Dijon mustard and peppercorns, it’s almost French-inspired in flavor (sometimes called chicken au poivre), but easy to make right at home. My family always tells me this is restaurant-quality, so make it for your next dinner party or date night in, I know you won’t be disappointed!

why you’ll love this recipe

• Uses basic pantry ingredients. With just about 10 ingredients you can whip up this Peppercorn Chicken any night of the week in a matter of minutes.
• Big elevated flavors with minimal effort. That’s always my goal, and with this single skillet recipe, clean up is quick too.
• Use breasts or thighs, or even a combination of both! This will make all of your eaters very happy!

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

For the Chicken:

• Boneless skinless chicken breasts or thighs: The perfect cut of protein for this dish. Use a smaller breast if that’s what you choose, or boneless skinless chicken thighs.
• Garlic powder: Adds that concentrated garlicky flavor we love.
• Cracked black peppercorns: Gives depth to the sauce and a little bit of spiciness too.
• Olive oil: Cooking oil for the recipe.

For the Sauce:

• Salted butter: Base to the sauce.
• Garlic clove: Infuses the butter to have a garlicky flavor in every bite.
• All-purpose flour: Thickens the sauce nicely.
• Chicken broth: Makes the sauce the correct consistency.
• Heavy cream: Adds the creaminess factor.
• Dijon mustard: Gives both tang and brightness.
• Cracked black peppercorns: Even more peppercorns here to make that signature spicy and warm sauce.
• Onion powder: Adds a little bit of onion sweetness.
• Optional: Splash of white wine or 1 teaspoon Worcestershire sauce are both delicious flavor enhancers for the sauce.

Tools You’ll Need

• Measuring Cups and Spoons
• Large Skillet
• Whisk
• Liquid Measuring Cups
• Thermometer

how to make peppercorn chicken

1. Pat the chicken dry. Season both sides with seasoning salt or salt and black pepper, garlic powder, and cracked black pepper.

2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, until golden and cooked through with an internal temperature of 165°F. Remove chicken from the skillet and set aside.

3. Lower heat to medium. Add butter to the same skillet. Once melted, sauté garlic for 1 minute.
4. Whisk in flour, and cook 1 minute.
5. Pour in chicken broth (and white wine if using), scraping up all the browned bits from the pan.

6. Stir in Dijon mustard, onion powder, and additional cracked peppercorns. Let it simmer for 3–4 minutes to reduce slightly.
7. Pour in heavy cream and stir well. Let the sauce simmer another 3–5 minutes until it thickens.

8. Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for 2–3 minutes.
9. Garnish with parsley if desired. Serve as is or over rice, mashed potatoes, or rice.

expert tips

• Make sure you chicken pieces are the same size. This allows for even cooking and won’t dry the meat out as it cooks.
• If you want to lighten-up the sauce, use half and half. It just as creamy and delicious.
• After reducing the sauce, if it’s still too thin, then make a slurry. Mix 2 teaspoons cornstarch with water and whisk into the peppercorn sauce. Simmer again until just thickened.
• Add a splash of wine or Worcestershire if you please. I’ve tried both and they are a little something extra to elevate the flavors even more.
• Buy new peppercorns for this recipe. If you have whole peppercorns in the back of your pantry that you’ve been storing for years, I highly recommend buying them new at the store for this dish. The flavor of the chicken will be so much bolder and delicious.

Storage

Store any leftover peppercorn chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of stock until warmed through.

While you can freeze this chicken recipe, I just like to caution that often when the sauce is thawed and reheated, it can curdle. Just be sure to heat slowly and stir often.

What to Serve with peppercorn Chicken

There are so many different side dishes that make for a delicious pairing with this one pan chicken recipe. Here are some of my family’s recommendations:

• Crockpot Mashed Potatoes
• Green Beans
• 3 Ingredient Rice
• Gremolata Asparagus

Frequently Asked Questions

More Easy chicken recipes

• Roasted Chicken Thighs and Potatoes
• Chicken and Dumplings with Canned Biscuits
• Chicken and Biscuit Casserole
• Cornflake Chicken Tenders

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Peppercorn Chicken

This Peppercorn Chicken is a creamy and rich restaurant-quality meal that's ready in about 30 minutes. Using a single skillet, juicy chicken is smothered in a creamy sauce that's studded with spicy peppercorns for the most comforting dinner recipe.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

For the Chicken

• 1 1/2-2 pounds boneless skinless chicken breasts or thighs
• 1/2 teaspoon seasoning salt or salt and black pepper
• 1 teaspoon garlic powder
• 1 tablespoon cracked black peppercorns
• 2 tablespoons olive oil

For the Sauce

• 2 tablespoons salted butter
• 1 minced garlic clove
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 3/4 cup heavy cream
• 2 teaspoons dijon mustard
• 1-2 teaspoons cracked black peppercorns
• 1/2 teaspoon onion powder
• seasoning salt or salt and black pepper to taste
• optional: splash of white wine or 1 teaspoon Worcestershire sauce

Instructions

• Pat the chicken dry. Season both sides with seasoning salt or salt and black pepper, garlic powder, and cracked black pepper.
• Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, until golden and cooked through with an internal temperature of 165°F. Remove chicken from the skillet and set aside.
• Lower heat to medium. Add butter to the same skillet. Once melted, sauté garlic for 1 minute.
• Whisk in flour, and cook 1 minute.
• Pour in chicken broth (and white wine if using), scraping up all the browned bits from the pan.
• Stir in Dijon mustard, onion powder, and additional cracked peppercorns. Let it simmer for 3–4 minutes to reduce slightly.
• Pour in heavy cream and stir well. Let the sauce simmer another 3–5 minutes until it thickens.
• Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for 2–3 minutes.
• Garnish with parsley if desired. Serve as is or over rice, mashed potatoes, or rice.

Video

Notes

Storage: 

Store any leftover peppercorn chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of stock until warmed through.

While you can freeze this chicken recipe, I just like to caution that often when the sauce is thawed and reheated, it could curdle. Just be sure to heat slowly and stir often.

Tips: 

• Make sure you chicken pieces are the same size. This allows for even cooking and won’t dry the meat out as it cooks.
• If you want to lighten-up the sauce, use half and half. It just as creamy and delicious.
• After reducing the sauce, if it’s still too thin, then make a slurry. Mix 2 teaspoons cornstarch with water and whisk into the sauce. Simmer again until just thickened.
• Add a splash of wine or Worcestershire if you please. I’ve tried both and they are a little something extra to elevate the flavors even more.
• Buy new peppercorns for this recipe. If you have whole peppercorns in the back of your pantry that you’ve been storing for years, I highly recommend buying them new at the store for this recipe. The flavor of the chicken will be so much bolder and delicious.

The post Peppercorn Chicken appeared first on Dinner in 321.

If there’s any sandwich that screams comfort food, it’s a Philly Cheesesteak. It’s probably one of my husband’s favorite sandwiches to try when we travel since they can be made all different ways. I wanted to take those same flavors of the sandwich and turn it into the best Cheesesteak Tortellini pasta and let me tell you, it’s SO delicious.

By using refrigerated tortellini, I was able to make this a one pan pasta recipe and it comes together in under 30 minutes. Pretty incredible, right?! It’s layered with shaved beef, peppers, onions, and topped with slices of melty cheese, I know your family is just going to love it. If you want to try some of my other delicious pasta recipes, my Chicken Florentine Pasta and Million Dollar Spaghetti are both great choices.

Why you’ll love this recipe

• One pan pasta recipe. It’s all made in a single skillet for easy prep and clean up!
• Rich and decadent flavors of the classic sandwich. If you love a cheesesteak, then this pasta is just for you!
• Even picky eaters love it. I’ve tried this recipe out on kids, adults, and even the pickiest eaters I know. They finish every last bite!

ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Shaved beef (ribeye or sirloin): I love to use either ribeye or sirloin. It’s best to ask the butcher to do this for you.
• Neutral oil: Avocado or canola oil both work well.
• Salted butter: Adds richess.
• Green bell pepper: A key ingredient to any Philly Cheesesteak Sandwich!
• Yellow onion: Caramelizes nicely and adds so much flavor.
• Garlic cloves: Garlicky goodness that makes this pasta so good.
• Worcestershire sauce: Adds a dash of umami in every bite.
• Beef broth: Cooking liquid that also is the base of the sauce.
• Refrigerated cheese tortellini: Our noodle of choice!
• Heavy cream: Adds creaminess.
• Shredded Provolone or American cheese: Cheesy flavor for sprinkling into the pasta.
• Fresh parsley: For garnish for a bit of color and fresh flavor.

Tools You’ll Need

• Chef’s Knife 
• Cutting Board
• Large Skillet 
• Silicone Tongs
• Liquid Measuring Cup
• Measuring Cups

how to make cheesesteak tortellini

1. Heat a large skillet or Dutch oven over high heat until just smoking. Add 1 tablespoon of the oil, then lay in the shaved beef in a single layer. Work in two batches if needed.

2. Season generously with salt and pepper and let it sear undisturbed for about 60 seconds, then quickly toss for another 30–45 seconds, just until browned. Transfer to a plate and set aside.
3. Reduce heat to medium-high. Add the remaining oil and the butter to the same pan. Once the butter melts, add the bell pepper and onion. Cook, stirring occasionally, until softened, about 6–7 minutes.

4. Stir in the garlic and cook for 30 seconds more. Season with a pinch of salt and pepper.
5. Pour in the Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a steady simmer.

6. Add the tortellini to the broth and stir to submerge. Cook, stirring occasionally, until the tortellini is tender and the broth has reduced and thickened slightly, about 5–7 minutes.

7. Pour in the heavy cream and stir gently. Let it come back to a gentle bubble and simmer for 1–2 minutes, until the sauce looks silky and clings to the tortellini.
8. Add the seared beef back to the pan along with any juices on the plate. Stir gently just until the beef is warmed through, about 1 minute. Taste and adjust salt and pepper. 

9. Turn off the heat and lay the provolone slices in an overlapping layer across the top. Cover with a lid (or a sheet of foil) and let sit for 2–3 minutes, until the cheese is fully melted and gooey. Sprinkle with parsley if using.

expert tips

• Buy the refrigerated tortellini. This will cook the quickest in the skillet with the pasta.
• Sear the beef first. You want good caramelization so it’s crucial to cook it at the beginning. After it’s browned, then you can remove it to a plate and scrape up those delicious browned bits to form the base of the sauce.
• Always add the cream towards to the end. You don’t want the sauce to break or curdle, so this helps to prevent that.
• Once you add the cheese, you can shut off the heat. It will melt naturally just with the residual heat of the and a lid on top for the perfect gooey bite.
• If you are trying to shave or thinly slice the beef yourself, pop the steak into the freezer for 10 to 15 minutes to help it firm up. It will be much easier to cut.
• Swap steak with ground beef. You can opt to use ground beef in place of the steak. Simply cook and crumble in the skillet, season with salt and pepper, and remove from the pan before proceeding through the rest of the recipe.

storage

Store any leftover cheesesteak tortellini pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through with a splash of water or stock as needed.

You can also freeze this pasta for up to 2 months, but we can’t guarantee the texture will be as delicious once thawed.

Frequently Asked Questions

More Easy Pasta Recipes

• Broccoli Pasta Bake
• Pimento Mac and Cheese
• Creamy Bolognese
• Sausage and Peppers Pasta

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Cheesesteak Tortellini

This Cheesesteak Tortellini is the easiest one-pot pasta recipe the whole family will love. With the same flavors as a classic Philly Cheesesteak sandwich, every bite it rich, creamy, and so so delicious.

Course Main Course

Cuisine American

Keyword beef, pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1-1 1/2 pounds shaved beef (ribeye or sirloin)
• 2 tablespoons neutral oil (avocado or canola) divided
• 1 tablespoon salted butter
• 1 large green bell pepper thinly sliced or chopped
• 1 large yellow onion thinly sliced or chopped
• 3 garlic cloves minced
• 1 teaspoon Worcestershire sauce
• 4 cups beef broth
• 20 ounce package refrigerated cheese tortellini
• 1 cup heavy cream
• 8 ounces slices or shredded Provolone or American cheese
• salt and black pepper to taste
• Garnish: fresh parsley

Instructions

• Heat a large skillet or Dutch oven over high heat until just smoking. Add 1 tablespoon of the oil, then lay in the shaved beef in a single layer. Work in two batches if needed.
• Season generously with salt and pepper and let it sear undisturbed for about 60 seconds, then quickly toss for another 30–45 seconds, just until browned. Transfer to a plate and set aside.
• Reduce heat to medium-high. Add the remaining oil and the butter to the same pan. Once the butter melts, add the bell pepper and onion. Cook, stirring occasionally, until softened, about 6–7 minutes.
• Stir in the garlic and cook for 30 seconds more. Season with a pinch of salt and pepper.
• Pour in the Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a steady simmer.
• Add the tortellini to the broth and stir to submerge. Cook, stirring occasionally, until the tortellini is tender and the broth has reduced and thickened slightly, about 5–7 minutes.
• Pour in the heavy cream and stir gently. Let it come back to a gentle bubble and simmer for 1–2 minutes, until the sauce looks silky and clings to the tortellini.
• Add the seared beef back to the pan along with any juices on the plate. Stir gently just until the beef is warmed through, about 1 minute. Taste and adjust salt and pepper. 
• Turn off the heat and lay the provolone slices in an overlapping layer across the top. Cover with a lid (or a sheet of foil) and let sit for 2–3 minutes, until the cheese is fully melted and gooey. Sprinkle with parsley if using.

Video

Notes

Storage: 

Store any leftover cheesesteak tortellini pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through with a splash of water or stock as needed.

You can also freeze this pasta for up to 2 months, but we can’t guarantee the texture will be as delicious once thawed.

Tips:

• Buy the refrigerated tortellini. This will cook the quickest in the skillet with the pasta.
• Sear the beef first. You want good caramelization so it’s crucial to cook it at the beginning. After it’s browned, then you can remove it to a plate and scrape up those delicious browned bits to form the base of the sauce.
• Always add the cream towards to the end. You don’t want the sauce to break or curdle, so this helps to prevent that.
• Once you add the cheese, you can shut off the heat. It will melt naturally just with the residual heat of the and a lid on top for the perfect gooey bite.
• If you are trying to shave or thinly slice the beef yourself, pop the steak into the freezer for 10 to 15 minutes to help it firm up. It will be much easier to cut.
• Swap steak with ground beef. You can opt to use ground beef in place of the steak. Simply cook and crumble in the skillet, season with salt and pepper, and remove from the pan before proceeding through the rest of the recipe.

The post Cheesesteak Tortellini appeared first on Dinner in 321.

This Apple Bacon Smash Burger recipe comes together in under 30 minutes and is guaranteed to be the most talked-about thing at your next cookout — no grill required! What takes this burger completely over the top is Fischer & Wieser Apple & Bacon Jam. It’s a rich, sweet-savory spread made with real bacon and apple that gets spooned generously right over the stack. It adds a depth of flavor that no condiment or sauce could replicate.

Apple & Bacon Jam pairs perfectly with the crispy bacon and irresistible crispy, lacy edges that make smash burgers so addictive. Seasoned simply and covered with cheddar cheese, these burgers are going to become a new weeknight dinner fave! Make it a complete meal and pair it with Creamy Cucumber Salad and Skillet Fried Potatoes and Onions

Why You’ll Like This Recipe

• Ultra-crispy smash technique — pressing the beef flat on a hot skillet creates deeply browned, caramelized edges that you just can’t get with a traditional thick burger.
• Sweet meets savory — the Fischer & Wieser Apple & Bacon Jam is the secret ingredient that takes this from great burger to unforgettable burger.
• No grill needed — a cast-iron skillet or griddle is all you need, so this is a year-round recipe no matter the weather.
• Fast and easy — from start to finish, these come together in under 30 minutes, making them perfect for weeknight dinners or weekend entertaining.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• 80/20 ground beef: The higher fat content is key for juicy, flavorful smash burgers with the best crispy edges. Don’t go leaner.
• Garlic powder & onion powder: A simple seasoning duo that adds savory depth without overpowering the beef.
• Brioche burger buns: Soft, slightly sweet brioche holds up to the juicy patty and rich jam without getting soggy.
• Salted butter: Used to toast the buns in the skillet for a golden, buttery finish.
• Bacon: Cooked until crispy, it adds crunch and smoky, salty flavor to every bite.
• Sharp cheddar cheese: The bold flavor of sharp cheddar stands up to the richness of the beef and jam.
• Fischer & Wieser Apple & Bacon Jam: The star ingredient — a sweet, savory, deeply flavored jam with real bacon and apple that gets spooned right over the finished burger.
• Green leaf lettuce: Adds a fresh crunch and a little color to the burger build.
• Mayonnaise: Spread on the bottom bun for creaminess and to help the lettuce stay in place.

How to Make Apple Bacon Smash Burgers

1. Preheat oven to 400℉. Place bacon a foil-lined sheet pan. Bake 18-22 minutes or until preferred crispiness. Transfer to a paper towel lined plate to drain any excess grease.
2. Heat a large skillet, cast-iron skillet, or griddle over medium-high heat until smoking hot.
3. Season the ground beef balls with garlic powder, onion powder, salt, and black pepper.

4. Working in batches if needed, place each beef ball onto the hot skillet. Cook 1 minute, then press firmly into a thin patty with a flat spatula or burger press. Cook 2 minutes until the edges are deeply browned and crispy. Flip, immediately top with 1 slice of cheddar, and cook 2–3 minutes more until cheese is melted and preferred doneness is reached.

5. Wipe out the skillet, melt butter over medium heat, and toast the buns cut-side down until golden, about 1 minute.
6. Spread mayonnaise on the bottom bun. Add lettuce, then the smash patty with melted cheddar. Top with 2 slices of crispy bacon, then spoon 2 tablespoons of Fischer & Wieser Bacon & Apple Jam generously over the top. Place the top bun on and serve immediately.

Expert Tips & Substitutions

• Don’t skip the preheat: The skillet needs to be truly smoking hot before the beef goes in — this is what creates that signature crispy smash burger crust.
• One flip only: Resist the urge to move the patties around. Let them sit undisturbed until they release naturally, then flip once.
• Cheese right after the flip: Adding the cheddar immediately after flipping gives it the full cook time to melt beautifully without overcooking the patty.
• Bacon swap: Turkey bacon works as a lighter alternative, though you won’t get quite the same level of crispiness.
• Cheese swap: Pepper jack adds a little heat, or smoked gouda would complement the apple jam beautifully.
• Jam application: Don’t be shy with the Fischer & Wieser Bacon & Apple Jam — a generous spoonful makes the burger. You can also spread a thin layer on the top bun for double the flavor.

BONUS RECIPE

If you want to take this jam completely over the top, spread 12 ounces whipped cream cheese on a serving tray, then spoon on the entire jar of Fischer & Wieser Bacon & Apple Jam — yes, the whole thing, no shame here. Sprinkle on 1/4 to 1/2 cup each crispy crumbled bacon and freshly chopped Granny Smith apple, then finish with a drizzle of honey. Serve it with crackers and just try to walk away from it.

Storage

These burgers are best enjoyed fresh off the skillet. If you have leftover cooked patties, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side.

Frequently Asked Questions

More Recipes Like This

• Pizza Burger Recipe
• Cheeseburger Salad
• Bacon Cheeseburger Meatloaf
• Cheeseburger Crescent Ring

This post was created in partnership with Four Star Provisions Fischer & Wieser. All thoughts and opinions are 100% my own.

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Apple Bacon Smash Burger

If you think you know what a great burger tastes like, these Apple Bacon Smash Burgers are about to change everything. It's the most craveable sweet-and-savory combination you'll ever sink your teeth into.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 pounds ground beef divided into 4 balls
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and black pepper
• 4 brioche burger buns
• 2 tablespoons salted butter
• 8 slices thick-sliced bacon
• 1/4-1/3 cup Fischer & Wieser Bacon & Apple Jam
• 4 leaves green leaf lettuce
• mayonnaise for spreading

Instructions

• Preheat oven to 400℉. Place bacon a foil-lined sheet pan. Bake 18-22 minutes or until preferred crispiness. Transfer to a paper towel lined plate to drain any excess grease.
• Heat a large skillet, cast-iron skillet, or griddle over medium-high heat until smoking hot.
• Season the ground beef balls with garlic powder, onion powder, salt, and black pepper.
• Working in batches if needed, place each beef ball onto the hot skillet. Cook 1 minute, then press firmly into a thin patty with a flat spatula or burger press. Cook 2 minutes until the edges are deeply browned and crispy. Flip, immediately top with 1 slice of cheddar, and cook 2–3 minutes more until cheese is melted and preferred doneness is reached.
• Wipe out the skillet, melt butter over medium heat, and toast the buns cut-side down until golden, about 1 minute.
• Spread mayonnaise on the bottom bun. Add lettuce, then the smash patty with melted cheddar. Top with 2 slices of crispy bacon, then spoon 2 tablespoons of Fischer & Wieser Bacon & Apple Jam generously over the top. Place the top bun on and serve immediately.

Notes

Expert Tips & Substitutions

• Don’t skip the preheat: The skillet needs to be truly smoking hot before the beef goes in — this is what creates that signature crispy smash burger crust.
• One flip only: Resist the urge to move the patties around. Let them sit undisturbed until they release naturally, then flip once.
• Cheese right after the flip: Adding the cheddar immediately after flipping gives it the full cook time to melt beautifully without overcooking the patty.
• Bacon swap: Turkey bacon works as a lighter alternative, though you won’t get quite the same level of crispiness.
• Cheese swap: Pepper jack adds a little heat, or smoked gouda would complement the apple jam beautifully.
• Jam application: Don’t be shy with the Fischer & Wieser Bacon & Apple Jam — a generous spoonful makes the burger. You can also spread a thin layer on the top bun for double the flavor.

Storage

These burgers are best enjoyed fresh off the skillet. If you have leftover cooked patties, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side.

The post Apple Bacon Smash Burger appeared first on Dinner in 321.

Barbecue chicken is a classic in our house any night of the week. I thought I would put a fun spin on it and make it into an easy casserole and the results were so delicious. The best part about this Barbecue Chicken Casserole is that it is mess-free since you don’t even need to boil the noodles.

Stir everything together in the baking dish in about 10 minutes, then bake it off until it’s perfectly cooked through. It’s the easiest meal to feed a crowd and also a great one to take to a potluck. If you love a good casserole, you may not know, but I’m pretty famous for them. Try my Tater Tot Taco Casserole or my Meatball Sub Casserole for two other hearty meals.

Why you’ll love this recipe

• No-mess dinner recipe. Clean up is about 5 minutes! Just wash the baking dish.
• Leftovers are even better the next day. It’s no joke, the flavors get better with time.
• A casserole that needs no sides! This bbq chicken casserole has it all, carbs, protein, and veggies, so you can feel great about serving it to friends and family.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Philadelphia Whipped cream cheese: Buy the full fat here. I love the whipped since it’s already soft in texture and easy to stir in.
• Pasta rotini, penne, cellentani, or fusilli: Pasta noodles of choice. I love a shorter noodle that has ridges or spirals to adhere nicely to the sauce.
• Shredded medium or sharp cheddar cheese: Grate the cheese from the block for the best melt and gooey quality.
• Olive oil: Cooking fat for the casserole.
• Chicken broth regular or low sodium: Adds richness to the broth and sauce.
• Barbecue seasoning: Smoky and bold in flavor.
• Garlic powder: A nice pinch infuses every bite with garlicky goodness.
• Chopped cooked chicken: The protein for the barbecue chicken casserole. You can use leftover chicken, rotisserie chicken, or cook it fresh.
• Heavy cream: Key to that rich and creamy sauce.
• Barbecue sauce: Use your favorite brand to add that delicious smoky and sweet flavor.
• Garnish options: I love to garnish with sliced green onions, ranch dressing, crispy fried onions, cooked and crumbled bacon

Tools You’ll Need

• 13″x9″ Baking Dish
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula

how to make barbecue chicken casserole

1. Preheat oven to 425°F.
2. In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 1 cup of the shredded cheddar cheese around the cream cheese.
3. Sprinkle on barbecue seasoning, seasoning salt, and garlic powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
4. Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.

5. Carefully remove the foil. Add the cooked chicken, 1 cup of the shredded cheddar cheese, heavy cream, and 1/2 cup of the barbecue sauce. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.

6. Remove the foil. Add the remaining 1 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Drizzle the remaining barbecue sauce on top and garnish as desired.

expert tips

• No need to boil the pasta! The noodles cook until al dente while the casserole bakes in the oven and helps to thicken the sauce.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add other vegetables to the barbecue chicken casserole. Feel free to stir in peas, broccoli, cauliflower florets, or bell peppers for some added veggie goodness.
• Swap the protein. You can easily use pulled turkey or pulled pork if you want.

storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

more easy casserole recipes

• Chili Dog Casserole
• Chicken and Biscuit Casserole
• Chicken Cornbread Casserole
• Jalapeno Popper Chicken Casserole

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Barbecue Chicken Casserole

This Barbecue Chicken Casserole is all sweet and smoky bbq flavors in an easy to make one-dish casserole. No need to boil the noodles here, they cook as they bake! Prep this comforting dinner in 10 minutes before baking and it will disappear in no time.

Course Main Course, Side Dish

Cuisine American

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 558kcal

Ingredients

• 7.5 ounce package Philadelphia Whipped cream cheese
• 12 ounces pasta rotini, penne, cellentani, or fusilli
• 3 cups shredded medium or sharp cheddar cheese divided
• 3 tablespoons olive oil
• 4 cups chicken broth regular or low sodium
• 2 teaspoons barbecue seasoning
• 1-2 teaspoons seasoning salt or salt and black pepper, amount as desired
• 1 teaspoon garlic powder
• 3 cups chopped cooked chicken
• 1 cup heavy cream
• 1 cup barbecue sauce divided
• Garnish options: sliced green onions, ranch dressing, crispy fried onions, cooked and crumbled bacon

Instructions

• Preheat oven to 425°F.
• In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 1 cup of the shredded cheddar cheese around the cream cheese.
• Sprinkle on barbecue seasoning, seasoning salt, and garlic powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
• Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
• Carefully remove the foil. Add the cooked chicken, 1 cup of the shredded cheddar cheese, heavy cream, and 1/2 cup of the barbecue sauce. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.
• Remove the foil. Add the remaining 1 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Drizzle the remaining barbecue sauce on top and garnish as desired.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Tips: 

• No need to boil the pasta! The noodles cook until al dente while the casserole bakes in the oven and helps to thicken the sauce.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add other vegetables vegetables to the barbecue chicken casserole. Feel free to stir in peas, cauliflower florets, broccoli or bell peppers for some added veggie goodness.
• Swap the protein. You can easily pulled turkey or pork butt if you want.

Nutrition

Calories: 558kcal | Carbohydrates: 36g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1577mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 0.2mg | Calcium: 343mg | Iron: 1mg

The post Barbecue Chicken Casserole appeared first on Dinner in 321.

If you’re going to make a salmon pasta, you might as well make the salmon the whole point, and that’s exactly what this recipe does. We’re talking big, tender flakes of SeaPak Morey’s Lemon Herb Salmon sitting right on top of a pile of pappardelle, all wrapped up in a creamy, lemony Parmesan sauce that was basically made for it.

Everything else in this dish, the asparagus, peas, fresh dill, squeeze of lemon at the end, just there to make that salmon look and taste even better. It’s a weeknight dinner that feels a little fancy without actually being fussy, and honestly? It’s going to be on regular rotation after the first bite.

Why You’ll Love This Recipe

• Ready in 30 minutes — the salmon cooks while the pasta boils, and everything comes together in one skillet with minimal cleanup and maximum flavor.
• Weeknight elegant — wide pappardelle, a glossy cream sauce, and flaked salmon make this feel special for guests but simple enough for any night of the week.
• Packed with vegetables — asparagus and peas add color, texture, and nutrition.
• Easy to customize — swap the pasta shape, the greens, or dial the lemon up or down. This recipe is forgiving and adaptable to what you have on hand.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• SeaPak Morey’s Lemon Herb Salmon — the star; pre-seasoned with lemon and herbs so it layers flavor into the dish effortlessly.
• Pappardelle pasta — wide, flat ribbons that hold the cream sauce beautifully.
• Asparagus — adds a fresh, grassy bite and bright green color.
• Frozen peas, thawed — sweet, tender, and vibrant.
• Unsalted butter — forms the rich, silky base of the cream sauce.
• Garlic, minced — cooked just until fragrant to give the sauce aromatic notes.
• Heavy cream — creates the luscious, velvety sauce that simmers gently and thickens.
• Parmesan — whisked in for salty, nutty depth.
• Lemon — Adds brightness, juice for acidity that cuts the richness of the cream.
• Fresh dill — stirred in at the end for a herby, bright finish that pairs perfectly with the salmon.

How to Make Creamy Herb Lemon Salmon Pasta

1. Cook the SeaPak Morey’s Lemon Herb Salmon according to the package directions while you prep and cook the pasta. The timing lines up perfectly.
2. Bring a large pot of generously salted water to a boil. Add the pappardelle and cook to al dente according to package directions.
3. In the last 3 minutes of pasta cooking, add the asparagus pieces. In the final minute, drop in the thawed peas. Before draining, scoop out about 1 cup of starchy pasta water, then drain everything together.

4. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook just until fragrant, about 30 seconds. Pour in the heavy cream and bring it to a gentle simmer.
5. Whisk in the Parmesan, lemon zest, and 2 tablespoons of lemon juice. Taste, then add the remaining tablespoon of juice if you’d like a brighter finish. Season with salt, pepper, and red pepper flakes if using.

6. Add the drained pasta, asparagus, and peas to the skillet and toss to coat in the sauce. Add pasta water a few tablespoons at a time, tossing, until the sauce loosely clings to every strand.
7. Stir in the fresh dill. Flake the cooked salmon into large pieces and gently lay them over the top of the pasta.

8. Serve immediately with extra Parmesan, more fresh dill, and a final squeeze of lemon over the top.

Expert Tips and Substitutions

• Don’t skip the pasta water. That starchy cup of pasta water is what transforms a cream sauce from heavy and clumpy into something glossy and restaurant-quality.
• Pasta shape swaps. No pappardelle? Fettuccine, tagliatelle, or even rigatoni all work well.
• Vegetable swaps. Broccolini, sugar snap peas, baby spinach, or zucchini are all great in place of asparagus.
• Make it lighter. Half-and-half can be used in place of heavy cream for a lighter sauce. The result will be slightly thinner, so lean on pasta water to bring it all together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. The cream sauce will thicken as it cools. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce. Freezing is not recommended. Cream-based sauces and flaked fish don’t freeze well and tend to separate upon thawing.

Frequently Asked Questions

This post is sponsored by Seapak Morey’s Fine Fish & Seafood. All opinions are my own.

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Creamy Lemon Herb Salmon Pasta

This Creamy Lemon Herb Salmon Pasta is the weeknight dinner you didn't know you were missing. Perfect for a crowd or just treating yourself to something a little special on a weeknight!

Course Main Course

Cuisine American

Keyword seafood

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 1 package SeaPak Morey's Lemon Herb Salmon 
• 8 ounces pappardelle pasta 
• 1 lb asparagus trimmed and cut into 2-inch pieces
• 1 cup frozen peas thawed
• 4 tablespoons unsalted butter 
• 4 minced garlic cloves
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan plus more for serving 
• 1 large lemon zested and juiced
• 1/4 cup fresh dill roughly chopped, plus more for garnish 
• ` Salt and freshly cracked black pepper, to taste Pinch of red pepper flakes (optional) 

Instructions

• Cook the SeaPak Morey's Lemon Herb Salmon according to package directions while you make the pasta.
• Bring a large pot of well-salted water to a boil. Add the pappardelle and cook to al dente per package directions.
• In the last 3 minutes of cooking, add the asparagus. In the final minute, drop in the peas. Reserve 1 cup of pasta water, then drain everything together. 
• Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and cook just until fragrant, about 30 seconds. Pour in the heavy cream and let it come to a gentle simmer.
• Whisk in the Parmesan, lemon zest, and 2 Tbsp of the lemon juice. Taste and add the additional 1 Tbsp lemon juice if you'd like it brighter. Season with salt, pepper, and red pepper flakes if using. 
• Add the drained pasta, asparagus, and peas to the skillet, tossing to coat. Splash in pasta water a few tablespoons at a time until the sauce loosely clings to every strand. 
• Stir in the fresh dill. Flake the salmon into large pieces and gently lay them over the top of the pasta.
• Serve immediately with extra Parmesan, more dill, and a final squeeze of lemon.

The post Creamy Lemon Herb Salmon Pasta appeared first on Dinner in 321.

Chicken salad is probably my favorite lunch, I happen to be famous for my classic Southern recipe for it too (we served it in our family restaurant many years ago!). I wanted to create a new summer chicken salad recipe and this Mexican Chicken Salad was born.

I like to use the flavors of esquites (Mexican street corn) in this salad with charred corn, Tajin, lime, cilantro, and cotija cheese all dressed in the creamiest sauce. It received raved reviews from my family, I can’t wait for you to try it too! I’ll be serving it up for parties all season long. If you love chicken salad, my Dill Pickle Chicken Salad is another recipe you don’t want to miss.

Why You’ll Love this Recipe

• Fun twist on classic chicken salad. Think of a Mexican Street Corn Salad combined with classic chicken salad. That’s exactly what this chicken salad recipe is!
• Great for lunch, dinner, or as a snack. Serve it with crackers, in a tortilla, chips, veggies, as a sandwich, or on top of a salad. It’s super versatile!
• Make it your own! I give my favorite version below, but customize with other spices, herbs, and spice levels depending on your preference.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fresh corn kernels – Use fresh or frozen and thawed, adds nice veggie sweetness.
• Mayonnaise – The creamy base to the chicken salad.
• Sour cream – Adds a hint of tang to the dressing.
• Red bell pepper – Gives brightness and additional sweet vegetable flavor.
• Red onion – Adds a nice tang. If you don’t like raw onion, then soak it in ice water for 10 minutes then pat very dry.
• Lime – Always squeeze the juice fresh, it brightens all the flavors in this salad.
• Cilantro – The fresh herb that adds bold flavor.
• Tajin – A classic Mexican seasoning to give add spice and chili flavor. You can also use chili powder if you can’t find this.
• Smoked paprika – Gives warmth and extra smoky flavor.
• Garlic salt – Seasons the chicken salad and infuses it with garlic flavor.
• Cooked chicken – Use leftover chicken or rotisserie chicken to cut down on prep time. You can also cook the chicken fresh if desired.
• Pepitas – Adds texture and crunch to the salad. Toast them for even richer flavor.
• Cotija cheese – A mild cheese that adds a little richness.
• Pickled jalapeños – I prefer sweet, but you can use savory or sweet pickled jalapenos for a kick of heat or neither if you want to omit the heat.

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Hand Mixer 
• Chef’s Knife
• Cutting Board
• Spatula
• Medium Skillet

How to Make Mexican Chicken Salad

1. Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.

2. To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.

3. Add the cooked chicken. Mix with a hand mixer until well combined.

4. Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.

5. Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Expert Tips

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Storage

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

As the chicken sits and absorbs the dressing in the fridge, it can sometimes dry out slightly, so you can always fold in an extra spoonful or two of mayonnaise just before serving if needed.

Frequently Asked Questions

More Easy Chicken Salad Recipes

• Chicken Salad Croissant
• Spicy Chicken Salad
• Classic Chicken Salad
• Southern Chicken Salad

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Mexican Chicken Salad

This Mexican Chicken Salad is so simple to make in under 30 minutes and will become a new summer staple you'll want to have in your fridge for an easy lunch or snack. It's a mash-up of elotes and chicken salad, and let me tell you, my family ate this up in minutes!

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 8 Cups

Calories 294kcal

Ingredients

• 1 cup fresh corn kernels
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup finely diced red bell pepper
• 2 tablespoons finely diced red onion
• 1 large lime
• 1/4 cup cilantro more for garnish
• 1 teaspoon tajin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic salt
• 1 1/2 pounds cooked chicken
• 1/2 cup toasted pepitas plus extra for topping
• 1/2 cup cotija cheese plus extra for topping
• 1/2-1 cup finely chopped sweet or savory pickled or candied jalapeños personal preference for amount of heat and savory versus sweet

Instructions

• Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.
• To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.
• Add the cooked chicken. Mix with a hand mixer until well combined.
• Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.
• Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Video

Notes

Storage: 

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

Tips: 

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Nutrition

Serving: 1Cup | Calories: 294kcal | Carbohydrates: 10g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 410mg | Potassium: 293mg | Fiber: 1g | Sugar: 6g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post Mexican Chicken Salad appeared first on Dinner in 321.

Think spicy melty cheese, tender deli chicken, a honey mustard mayo spread, and buttery golden rolls all topped with a chilled fresh mango salsa that makes every bite taste like summer. They’re impossible to stop eating.

Fresh mango is genuinely one of the most nutritious fruits you can cook with. One serving delivers over 50% of your daily vitamin C, plus a solid lineup of vitamin A, folate, fiber, potassium, and antioxidants like beta-carotene and quercetin — with zero fat or cholesterol. So yeah, the salsa is doing a lot more than just making these sliders look good.

Picking the right mango is everything for this recipe. Press it gently — if it gives a little, like a peach or avocado, it’s ready to go. The National Mango Board (mango.org) has a ton of great guidance on choosing, ripening, and cutting mangos if you want to dive deeper.

Why You’ll Love this Recipe

• Easy enough for a weeknight, impressive enough for a party. These come together with minimal effort but look and taste like you really put in the work.
• Hot and cold done right. Warm, cheesy sliders topped with chilled mango salsa makes these so addictive.
• Totally customizable heat. The spicy cheese is easy to swap out. Go mild or go bold depending on who you’re feeding.
• Make-ahead friendly. The mango salsa can be made in advance and chilled, making game day, potlucks, or busy weeknights so much easier.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Sliders

• Slider buns — Sweet rolls are the move here. Their slight sweetness balances the spicy cheese and bright mango salsa beautifully.
• Deli thin sliced chicken breast — Thin-sliced deli chicken layers easily and heats through perfectly in the oven.
• Spicy cheese — Pepper jack, habanero jack, or spicy Colby jack all work great.
• Mayonnaise — The base of the spread. It keeps the buns moist and adds richness.
• Honey mustard — Stirred into the mayo for a tangy, slightly sweet spread that pairs perfectly with the tropical flavors.
• Salted butter — Brushed over the tops of the rolls before baking for that irresistible golden, glossy finish.
• Poppy seeds — Sprinkled over the buttered tops before baking. A small touch that makes these look like they came from a bakery.

Mango Salsa

• Fresh mango — The star of the whole dish. Ripe, finely diced mango brings juicy sweetness, beautiful color, and serious nutritional value to every bite.
• Red bell pepper — Adds crunch, color, and a mild sweetness.
• Red onion — A little sharpness to round out the salsa.
• Fresh cilantro — Brings brightness and that classic fresh salsa flavor.
• Fresh lime juice — A squeeze of lime ties everything together and keeps the salsa tasting fresh and bright.

How to Make Tropical Chicken Sliders

1. Cut and prep the mango, red bell pepper, red onion, and cilantro.

2. Add the prepped produce to a small bowl with lime juice, and a pinch of salt. Stir well. Set it in the fridge to chill while you build the sliders.

3. Without separating the individual rolls, slice the entire sheet of buns horizontally. Mix the mayonnaise and honey mustard together, then spread it evenly over the cut sides of both the top and bottom buns.

4. Divide the cheese and add it to both the top and bottom buns. Layer the sliced chicken evenly over the bottom buns, then place the top buns back on.

5. Brush the melted butter over the tops of the rolls and sprinkle with poppy seeds. Cover loosely with aluminum foil.

6. Bake at 350°F then uncover. Bake covered for 10 minutes, then remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
7. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken.

8. Replace the tops, slice into individual sliders, and serve immediately.

Tips and Substitutions

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Frequently Asked Questions

This post is sponsored by the National Mango Board. All opinions are my own.

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Tropical Chicken Sliders

These Tropical Chicken Sliders have warm, melty, buttery, and fresh all happening at once, and they are absolutely worth turning on the oven for. Whether you're feeding a crowd or just need a weeknight dinner with a little something extra, these are the ones.

Course Appetizer, Main Course

Cuisine American

Keyword finger food, holiday, holidays, party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 134kcal

Ingredients

Sliders

• 1 pack 12-count slider buns
• 3/4 pound deli thin sliced chicken breast
• 6 ounces sliced spicy cheese pepper jack, habanero, spicy Colby jack
• 1/3 cup mayonnaise
• 3 tablespoons honey mustard
• 2 tablespoons salted butter melted
• 1 teaspoon poppy seeds

Mango Salsa

• 1 large ripe mango finely diced
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• pinch of salt

Instructions

• Preheat your oven to 350°F.
• In a medium bowl, stir together the mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Set this salsa aside in the fridge to let the flavors marry.
• Without separating the individual rolls, use a large serrated knife to slice the entire sheet of sweet rolls in half horizontally. In a small bowl, mix the mayonnaise and honey mustard together, then spread it evenly over the cut side of both the top and bottom buns.
• Divide the cheese slices in half and add to both sides of the coated bread. Layer the sliced deli chicken evenly across the bottom buns. Place the top buns back on.
• Brush the melted butter evenly over the tops of the rolls. Sprinkle on poppy seeds. Cover loosely with aluminum foil.
• Bake for 10 minutes. Remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
• Remove the sliders from the oven. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken. Replace the top buns, slice into individual sliders, and serve immediately.

Video

Notes

Tips 

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Nutrition

Calories: 134kcal | Carbohydrates: 6g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 463mg | Potassium: 158mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 0.3mg

The post Tropical Chicken Sliders appeared first on Dinner in 321.

If there’s anything that says summer, it’s a Chili Dog. My family makes them every July 4th and for good reason, they’re so delicious. I made this Chili Dog Casserole to bring to a picnic a few months back and it was the talk of the party. Simple to make with all those same nostalgic flavors!

This casserole feels like home. Borden® Cheese Melts are the Ulti-Melt Cheese slices! Made with real cream in every slice for a perfect melt every time. With just about 10 ingredients, I promise anyone can make this at home. The prep time is minimal, about 15 minutes, and it can easily be made in advance too. If you love a good casserole recipe, my Chicken and Biscuit Casserole or Hot Chicken Salad are two other fan favorites.

why you’ll love this recipe

• Easier to serve than regular chili dogs. Forget a hot dog station where everyone builds their own, this casserole has the same flavors with minimal mess.
• Perfect for bringing to a potluck. This casserole transports so easily and will be the hit of any summertime event.
• Customize with other toppings. If you like your chili dog with onions, scallions, more cheese, even jalapenos or bacon for topping, you can easily add that on top too!

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

For the Hot Dog:

• Jumbo hot dogs: The main protein of the casserole. Make sure their jumbo in size for the best bite.
• Borden American Cheese Melts or Borden Extra Sharp Cheddar Melts slices: The cheese that makes it ooey gooey good!
• Crescent rolls: These serve as a “bun” so to speak. They are buttery and so delicious.
• Salted butter: Adds more richness.

For the Chili:

• Ground beef, chicken, or turkey: Choose your favorite here, beef is classic.
• Yellow onion: A key aromatic to the base of the chili.
• Garlic clove: Adds delicious garlicky goodness.
• Tomato sauce: Nice tomato flavor and texture.
• Chili sauce: Gives a little kick and warmth to the chili.
• Chili powder: They key spice to any rich chili.
• Brown sugar: A touch of sweetness rounds out all of the flavors.

how to make chili dog casserole

1. Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
2. If using homemade chili, make first. In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft.

3. Stir in tomato sauce, chili sauce, chili powder, and brown sugar. Let the chili simmer for about 10 minutes.

4. Taste and adjust with salt, black pepper, and/or more brown sugar.
5. Unroll the package of crescent rolls on a cutting board, and press the seams together.

6. Lay Borden American Cheese Singles in an even layer, covering the crescent rolls. Score the crescent rolls with a knife between each slice of cheese.

7. Take a hot dog and wrap it with one square of the crescent roll and cheese.

8. Place the wrapped hot dogs in the prepared dish in one row in the center. Cover with aluminum foil. Bake 20 minutes.
9. Remove the pan from the oven and discard the foil. Brush the tops with melted butter. Pour the homemade chili around the wrapped hot dogs.

10. Return the casserole to the oven uncovered and bake for an additional 20-25 minutes, until everything is heated through and the crescent rolls are golden brown on top.
11. Add your desired toppings and serve.

expert tips

• Layer the baking dish according to the recipe. You want to par-bake the hot dogs with crescent rolls first before adding chili and cheese. This ensures the crescent rolls fully bake through in the oven.
• Use a low fat ground beef and drain off any excess fat after browning. This will prevent a greasy chili and ultimately a grease casserole.
• Buy jumbo-sized hot dogs. These are the best size to make sure you get a delicious bite every time.
• If you want a shortcut, you can use store-bought canned chili here, but I highly recommend making it from scratch if you have the extra time – it only takes 15 minutes! See my recipe below!
• Test if the casserole has finished baking by inserting a paring knife into the center of the casserole to see if the crescent rolls are cooked through.

Hot Dog Sauce

Brown 1 pound ground beef in a pan, stirring until it crumbles. Drain excess grease. Add 1/2 cup chopped onion, 1 minced garlic clove, a 12 ounce jar chili sauce, a 15 ounce can tomato sauce, 1/2 cup water, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1-2 tablespoons brown sugar. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Serve as desired.

storage

Store any leftover chili hot dog casserole in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

While you can freeze leftovers also, I can’t guarantee the texture will be the same once it thaws. It’s best to enjoy fresh out of the oven!

This is a great casserole to prep in advance. Make the chili and assemble the hot dogs, storing the casserole dish in the fridge. When it’s time to enjoy, follow the layering and baking instructions.

Frequently Asked Questions

More Easy Casserole Recipes

• Chicken Fajita Casserole
• Chicken Cornbread Casserole
• Hamburger Potato Casserole
• Queso Mac and Cheese

This post was created in partnership with Borden Cheese. All thoughts and opinions are 100% my own.

Print

Chili Dog Casserole

This Chili Dog Casserole has all the flavors of the classic American chili cheese dog but in an easy to serve baked form! It's so simple to make using crescent rolls and a quick, but flavorful homemade beef chili. Topped with gooey cheese, it will be the hit of any summer barbecue or potluck.

Course Main Course

Cuisine American

Keyword casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Ingredients

For the Hot Dog

• 8 jumbo hot dogs
• 8 slices Borden American Cheese Melts or Borden Extra Sharp Cheddar Melts slices
• 8 ounce can crescent rolls
• 2 tablespoons salted butter melted

For the Chili

• 1 pound ground beef, chicken, or turkey
• 1/2 cup finely diced yellow onion
• 1 minced garlic clove
• 20 ounce can tomato sauce
• 12 ounces chili sauce
• 1-2 teaspoons chili powder
• 2 tablespoons brown sugar

Topping Options: shredded cheddar cheese, diced onion, pickle relish, mustard, and/or ketchup

Instructions

• Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
• If using homemade chili, make first. In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft.
• Stir in tomato sauce, chili sauce, chili powder, and brown sugar. Let the chili simmer for about 10 minutes.
• Taste and adjust with salt, black pepper, and/or more brown sugar.
• Unroll the package of crescent rolls on a cutting board, and press the seams together.
• Lay Borden American Cheese Singles in an even layer, covering the crescent rolls. Score the crescent rolls with a knife between each slice of cheese.
• Take a hot dog and wrap it with one square of the crescent roll and cheese.
• Place the wrapped hot dogs in the prepared dish in one row in the center. Cover with aluminum foil. Bake 20 minutes.
• Remove the pan from the oven and discard the foil. Brush the tops with melted butter. Pour the homemade chili around the wrapped hot dogs.
• Return the casserole to the oven uncovered and bake for an additional 20-25 minutes, until everything is heated through and the crescent rolls are golden brown on top.
• Add your desired toppings and serve.

Video

Notes

Storage: 

Store any leftover chili hot dog casserole in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

While you can freeze leftovers also, I can’t guarantee the texture will be the same once it thaws. It’s best to enjoy fresh out of the oven!

This is a great casserole to prep in advance. Make the chili and assemble the hot dogs, storing the casserole dish in the fridge. When it’s time to enjoy, follow the layering and baking instructions.

Tips: 

• Layer the baking dish according to the recipe. You want to par-bake the hot dogs with crescent rolls first before adding chili and cheese. This ensures the crescent rolls fully bake through in the oven.
• Use a low fat ground beef and drain off any excess fat after browning. This will prevent a greasy chili and ultimately a grease casserole.
• Buy jumbo-sized hot dogs. These are the best size to make sure you get a delicious bite every time.
• If you want a shortcut, you can use store-bought canned chili here, but I highly recommend making it from scratch if you have the extra time – it only takes 15 minutes!
• Test if the casserole has finished baking by inserting a paring knife into the center of the casserole to see if the crescent rolls are cooked through.

The post Chili Dog Casserole appeared first on Dinner in 321.

A Few Days at Fresh Air Retreat

If you haven’t heard of the Fresh Air Retreat, it’s a gathering for food bloggers put together by Liz of The Lemon Bowl and Lauren of The Curious Plate — and what these two pull off is genuinely something special. I’ve been to my share of retreats over the years, but nothing quite compares to this one. The thoughtfulness shows up everywhere you look: linens that match the dishes, dishes that match the flowers, flowers that somehow match the whole mood of the weekend.

I’d be doing a disservice if I didn’t also mention the people working behind the curtain. Payton is the quiet force keeping it all stitched together. Amanda Kamppinen is the eye behind so many of the gorgeous photos in this post. And Chef Trimell — well, he spoiled us rotten for three full days, to the point that returning to my own kitchen felt a little tragic.

The Attendees and Sponsors

This year’s lineup of food bloggers was such a fun mix of talent and personalities. Joining the retreat were Jenn of Foodess, Jess of Choosing Chia, Britni of Eating Bird Food, Christine of Jar of Lemons, Ashley of the Recipe Rebel, Mackenzie of Grilled Cheese Social, and Erica of It’s a Flavorful Life.

So much of the magic of this retreat came from the brands who showed up to learn alongside us: Zwilling, Butterball, Sunset, Amylu, and Mediavine. We got to meet the people behind the products, cook with their ingredients, and hear the stories that make each of them stand out. Inspired by what I tasted and learned that week, I came home and got straight to work on this recipe: Turkey Sausage Bowls made with Butterball Hardwood Smoked Turkey Sausage, SUNSET® BOMBS® tomatoes, and SUNSET® Wild Wonders® mini peppers.

Why Butterball

Butterball has been a trusted brand in my kitchen for years, so getting to learn more in person was such a treat. The Butterball Hardwood Smoked Turkey Sausage is a true do-it-all ingredient! It’s robust, smokey-flavored, fully cooked, and packed with 7 grams of protein per serving, making it an easy way to add lean protein to everyday meals. It browns up beautifully in this recipe and is proof that turkey doesn’t have to be saved for the holidays. It can be an easy, everyday choice.

Why SUNSET®

Spring is SUNSET®’s biggest supply moment, and tasting their BOMBS® tomatoes at peak season made it clear why. They truly make every bite, and every moment, hit different. Whether it’s the texture, the color, the flavor, or the way they look on a beautifully set table, SUNSET® BOMBS® are the detail that elevates the ordinary. In this recipe, the BOMBS® blister and burst in the skillet, while the SUNSET® Wild Wonders® mini peppers bring color, crunch, and a gentle sweetness taking this bowl from a simple weeknight dinner to something that feels truly special.

Why You’ll Love This Recipe

• One-skillet meal — everything comes together in a single pan, which means less cleanup and more time at the table.
• Loaded with lean protein — Butterball Hardwood Smoked Turkey Sausage delivers 7 grams of protein per serving, making this bowl as filling as it is flavorful.
• Packed with fresh, colorful veggies — SUNSET® BOMBS® tomatoes and Wild Wonders® mini peppers bring brightness, sweetness, and that beautiful pop of color.
• Endlessly customizable — serve it on its own, spoon it over rice or pasta, or pair it with greens for a lighter take.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Olive oil — adds richness and helps everything brown evenly.
• Butterball Hardwood Smoked Turkey Sausage — the star protein of the bowl
• SUNSET® Wild Wonders® mini peppers — they add brightness and a gentle natural sweetness to every bite.
• Onion — sliced thin for a savory, aromatic base.
• Mushrooms (optional) — bring an earthy, meaty depth that pairs beautifully with the smoked sausage.
• SUNSET® BOMBS® tomatoes — juicy, flavorful tomatoes that blister and burst in the pan for that signature pop.
• Cajun seasoning — adds a warm, smoky kick that ties everything together.
• Rice, pasta, quinoa, or cauliflower rice (optional) — for serving; perfect for soaking up all those skillet juices.

How to Make Turkey Sausage Bowls

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced Butterball Hardwood Smoked Turkey Sausage and cook until lightly browned on both sides. Transfer to a bowl and set aside.

3. Stir in the sliced SUNSET® Wild Wonders® mini peppers, onion, and mushrooms (if using). Add a splash of water to the skillet and cook until the vegetables are tender.
4. Sprinkle with Cajun seasoning to taste and stir well to coat everything evenly.

5. Add the SUNSET® BOMBS® tomatoes to the skillet and sauté for a couple of minutes, just until the tomatoes begin to soften and blister slightly.

6. Return the cooked sausage to the pan and sauté for another 30 to 60 seconds, until everything is warmed through.

7. Serve as is, or spoon over cooked rice, pasta, quinoa, or cauliflower rice.

Expert Tips

• Slice your sausage into even rounds so they brown uniformly in the skillet.
• Don’t overcrowd the pan — give the sausage and vegetables space to sear instead of steam.
• Add the BOMBS® tomatoes at the end so they blister but don’t break down completely. You want them juicy, not saucy.
• Taste as you go when adding the Cajun seasoning, since spice levels vary by brand.
• Use a cast iron or stainless steel skillet for the best browning on the sausage.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm in a skillet over medium heat with a small splash of water or olive oil until heated through, or microwave individual portions in 30-second intervals, stirring between each. I don’t recommend freezing this dish — the tomatoes and peppers tend to lose their texture once thawed.

Frequently Asked Questions

This post was created in partnership with Butterball and Sunset®. All thoughts and opinions are 100% my own.

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Turkey Sausage Bowls

These Turkey Sausage Bowls are an easy, one-skillet weeknight dinner. Loaded with flavor and color, it'll be a family favorite!

Course Main Course

Cuisine American

Keyword turkey, vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 244kcal

Ingredients

• 2-3 tablespoons olive oil
• 13 ounces Butterball Hardwood Smoked Turkey Sausage sliced into rounds
• 8 Sunset® Wild Wonders® mini peppers
• 1/2 large onion sliced
• 4 ounces sliced mushrooms optional
• 1 1/2 cups Sunset® Bombs® tomatoes
• 1-2 teaspoons cajun seasoning
• 3 cups rice, pasta, quinoa, or cauliflower rice optional for serving

Instructions

• Heat olive oil in a large skillet over medium-high heat.
• Add the sliced turkey smoked sausage and cook until lightly browned on both sides. Transfer to a bowl and set aside.
• Stir in the sliced Sunset® Wild Wonder Mini Peppers, onion, and mushrooms (if using). Add 1/4 cup water to the skillet. Cook until the vegetables are tender.
• Sprinkle with Cajun seasoning to taste and stir well to coat everything evenly.
• Add Sunset® Bombs® to the skillet and sauté for 2 minutes, just until the tomatoes begin to soften and blister slightly.
• Return the cooked sausage to the pain and sauté for 30-60 seconds.
• Serve as is or over cooked rice or pasta.

Notes

Expert Tips

• Slice your sausage into even rounds so they brown uniformly in the skillet.
• Don’t overcrowd the pan — give the sausage and vegetables space to sear instead of steam.
• Add the BOMBS® tomatoes at the end so they blister but don’t break down completely. You want them juicy, not saucy.
• Taste as you go when adding the Cajun seasoning, since spice levels vary by brand.
• Use a cast iron or stainless steel skillet for the best browning on the sausage.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm in a skillet over medium heat with a small splash of water or olive oil until heated through, or microwave individual portions in 30-second intervals, stirring between each. I don’t recommend freezing this dish — the tomatoes and peppers tend to lose their texture once thawed.

Nutrition

Calories: 244kcal | Carbohydrates: 9g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 554mg | Potassium: 621mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2535IU | Vitamin C: 83mg | Calcium: 33mg | Iron: 2mg

The post Turkey Sausage Bowls appeared first on Dinner in 321.