When it comes to indulgent potato recipes, potatoes au gratin rise to the top. With their rich creamy sauce, cheesy layers and tender potato slices, they outshine the simpler scalloped potatoes every time making them perfect for special occasions. And I’m talking the typical scalloped potato that is just cream no cheese. I’m not saying I don’t like it…..but…..cheese…..need I say more?! This potatoes au gratin recipe highlights the creamy, cheesy goodness that makes it the perfect side dish for any occasion, especially holiday meals. Speaking of holiday meals, have you tried TikTok “Chef” Tini’s Mac n cheese?

Whether you’re looking for a dish to serve at family gatherings or a hearty addition to weeknight dinners, these creamy au gratin potatoes are guaranteed to be a hit. Let’s dive into what makes this dish so special and why it’s worth the extra time.

What Makes Potatoes Au Gratin Better Than Scalloped Potatoes?

The main difference between potatoes au gratin and scalloped potatoes is the cheese. While scalloped potatoes rely on a cream sauce, au gratin potatoes feature layers of melted Gruyere cheese and parmesan cheese for that extra depth of flavor. Add in fresh thyme, a touch of garlic, and perfectly thin slices of russet potatoes, and you’ve got the ultimate cheesy au gratin potatoes.

Why Potatoes Au Gratin Beat Scalloped Potatoes

Golden Brown Perfection: A bubbly, caramelized cheese topping ensures that every bite delivers creamy and crispy textures. Just the most delicious side dish.

Cheese Makes All the Difference: Unlike scalloped potatoes, which rely solely on a cream base, potatoes au gratin feature layers of rich, melted Gruyere cheese and Parmigiano Reggiano for maximum flavor.

Creamy and Herbaceous: The addition of fresh thyme, rosemary, and a hint of garlic elevates the cream sauce to something truly special.

Potatoes Au Gratin Video

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Ingredients

Full recipe, photos, and instructions in the recipe card at the end of post

Cream Sauce:

• 1.5 cups heavy whipping cream
• ½ cup whole milk
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• ¼ tsp salt
• ¼ tsp black pepper
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 bay leaf

Potatoes:

• 1 cup Parmigiano Reggiano, hand-grated
• 2.5 lbs russet potatoes, peeled and thinly sliced
• 1 tsp salt
• ¼ tsp pepper
• 2 cups Gruyere cheese, hand-grated

Instructions

Full recipe, photos, and instructions in the recipe card at the end of post

Prepare the Cream Sauce

1. In a saucepan over medium heat, melt the unsalted butter and sauté the minced garlic until fragrant.
2. Add the heavy whipping cream, milk, thyme, rosemary, and bay leaf. Season with salt and black pepper.
3. Let the mixture simmer gently for 5-7 minutes, allowing the herbs to infuse the cream. Remove from heat, discard the herbs, and set the sauce aside.

Slice the Potatoes into thin slice.

1. Peel and thinly slice the russet potatoes into even rounds, about ⅛-inch thick, using a mandoline or sharp knife. I like to use a mandoline to guarantee uniform slices.

Layer the Potatoes and Cream Sauce

1. Preheat your oven to 375°F. I made mine in a cast iron pan.
2. Arrange a layer of sliced potatoes slices at the bottom of the pan or casserole dish, slightly overlapping.
3. Pour a small amount of the cream sauce over the potatoes, then sprinkle with 1/3 of the salt and pepper, and with 1/3 of the Gruyere cheese and Parmigiano Reggiano.
4. Repeat the layering process but skip the cheese with the final layer. You’ll add the final layer once the dish has cooked.

Bake the Potatoes

1. Cover the baking dish with aluminum foil and bake for 1 hour 15 minutes.
2. Remove the foil and top with the remaining cheese. Broil for 3 minutes or until nice and golden.

Let Rest and Serve

1. Allow the dish to rest for 10 minutes before serving to ensure the layers set properly.
2. Serve warm with a slotted spoon to keep the layers intact.

Tips for Perfect Potatoes Au Gratin

Rest Before Serving: Allow the dish to rest for 10 minutes after baking to let the cream sauce thicken and set.

Hand-Grated Cheese is Key: Pre-grated cheese contains anti-caking agents that prevent smooth melting. Grating your own Gruyere cheese and Parmigiano Reggiano ensures a creamy and luscious sauce.

Even Slices for Even Cooking: Use a mandoline to slice the potatoes consistently thin, which helps them cook evenly.

Fresh Herbs for Flavor: Don’t skip the thyme, rosemary, and bay leaf—they add depth to the cream sauce that makes this dish unforgettable.

FAQ

Can I make this ahead time?
Absolutely! Assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake fresh for the best texture and flavor.

What’s the difference between scalloped potatoes and potatoes au gratin?
The key difference is cheese. Scalloped potatoes use a cream-only base, while potatoes au gratin feature layers of melted cheese, making them richer and more indulgent.

What can I serve with it?
This dish pairs beautifully with roasted meats like my Spatchcock Shawarma Chicken, or Garlic Braised Short Ribs. It’s also a standout side for holiday feasts or a hearty vegetarian meal.

Can I use a different type of cheese?
Yes! While Gruyere cheese and Parmigiano Reggiano are classic, you can substitute sharp cheddar, fontina, or gouda for a different flavor profile.

How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Print

Potatoes Au Gratin

Whether you’re looking for a dish to serve at family gatherings or a hearty addition to weeknight dinners, these creamy au gratin potatoes are guaranteed to be a hit. Let’s dive into what makes this dish so special and why it’s worth the extra time.

Course Side Dish

Cuisine French

Keyword au gratin, potatoes, scalloped potatoes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Servings 6

Calories 570kcal

Ingredients

Cream Sauce

• 1.5 cups heavy whipping cream
• ½ cup milk
• 2 tbsp unsalted butter
• 3 garlic cloves minced
• ¼ tsp salt
• ¼ tsp black pepper
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 bay leaf

Potatoes

• 1 cup Parmigiano Reggiano hand-grated
• 2.5 lbs russet potatoes peeled and thinly sliced
• 1 tsp salt
• ¼ tsp pepper
• 2 cups Gruyere cheese hand-grated

US Customary – Metric

Instructions

Prepare the Cream Sauce

• In a saucepan over medium heat, melt the unsalted butter and sauté the minced garlic until fragrant.
  
• Add the heavy whipping cream, milk, thyme, rosemary, and bay leaf. Season with salt and black pepper.
  
• Let the mixture simmer gently for 5-7 minutes, allowing the herbs to infuse the cream. Remove from heat, discard the herbs, and set the sauce aside.
  

Slice the Potatoes

• Peel and thinly slice the russet potatoes into even rounds, about ⅛-inch thick, using a mandoline or sharp knife.
  

Layer the Potatoes and Cream Sauce

• Preheat your oven to 375°F. I made mine in a cast iron pan.
  
• Arrange a layer of potato slices at the bottom of the pan or casserole dish, slightly overlapping.
  
• Pour a small amount of the cream sauce over the potatoes, then sprinkle with 1/3 of the salt and pepper, and with 1/3 of the Gruyere cheese and Parmigiano Reggiano.
  
• Repeat the layering process but skip the cheese with the final layer. You'll add the final layer once the dish has cooked.
  

Bake the Potatoes

• Cover the baking dish with aluminum foil and bake for 1 hour 15 minutes.
  
• Remove the foil and top with the remaining cheese. Broil for 3 minutes or until nice and golden.
  

Let Rest and Serve

• Allow the dish to rest for 10 minutes before serving to ensure the layers set properly.
  
• Serve warm with a slotted spoon to keep the layers intact.
  

Video

Notes

These nutrition values are only estimates.

Nutrition

Serving: 1cup | Calories: 570kcal | Carbohydrates: 37g | Protein: 19g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 825mg | Potassium: 892mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1428IU | Vitamin C: 12mg | Calcium: 515mg | Iron: 2mg

The post Potatoes Au Gratin: Scalloped Potatoes Who? appeared first on Lola Jay Yum!.

If you’ve been on TikTok lately, you’ve probably seen the buzz about Tini’s Mac and Cheese. This recipe has gone viral for good reason—it’s packed with layers of flavor, a creamy cheese sauce, and that perfect golden brown finish. Whether you’re making it as a side dish or a main course, this dish will elevate your dinner game to next-level chef status! I first came across it last year and saved the recipe to try this year and man was it delicious!

What Makes it Different?

This isn’t your typical mac and cheese! Using cavatappi pasta allows the cheese to get inside and creates a bite of cheesy goodness. With sharp cheddar, Colby Jack, and mozzarella cheese, it achieves a velvety texture and rich flavor that cheese lovers dream of. Using evaporated milk, heavy whipping cream, and a touch of Dijon mustard, the sauce is silky smooth and irresistible. Whether it’s for family recipes, the last holiday season, or an easy weeknight dinner, this dish always delivers.

Why We Love This Recipe

Tini’s mac and cheese is more than just a recipe—it’s a comfort food experience! Here’s why we adore it:

Incredible Creaminess: The combination of heavy cream, evaporated milk, and three kinds of cheeses creates a luxuriously creamy texture that’s hard to resist.

Perfect Flavor Balance: From the hint of garlic powder to the smoky kick of paprika, every bite is packed with bold flavor.

Family-Friendly: Both kids and adults rave about this dish, making it perfect for family dinners, gatherings, and even holidays.

Quick and Easy: You can whip this up in under an hour, with simple steps that even beginners can follow.

Customizable: Add toppings like crispy bacon, bread crumbs, to make it your own. You can even serve it with a nice Butter Lettuce Salad to make yourself feel better

Tini’s Mac & Cheese Video

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Tini’s Mac & Cheese Ingredients

Full ingredients, instructions, and photos in the recipe card at the end of this post

• 1 pound Colby Jack cheese (shredded)
• 1 pound mozzarella cheese (shredded)
• 8 ounces sharp cheddar (shredded)
• 1 pound cavatappi pasta or elbow macaroni
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon coarse salt or chicken bouillon
• ½ teaspoon ground black pepper
• 3 tablespoons of butter
• 3 tablespoons of all-purpose flour
• 1 (12 oz.) can evaporated milk
• 2 cups heavy cream
• 1 tablespoon Dijon mustard

Tini’s Mac & Cheese Instructions

Full ingredients, instructions, and photos in the recipe card at the end of this post

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the corkscrew pasta (or your preferred pasta shape) two minutes short of al dente, following the package instructions. Drain and set aside.

Make the Roux

In a medium pot, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour to create a roux. Add in half of the seasonings. Cook for 4 minutes, stirring constantly, until golden and bubbly. Make sure not to burn your roux. If it is not smooth you can add a little more butter.

Grate Your Cheese

Grate your cheeses and set aside to come to room temperature. This helps the sauce not separate.

Create the Cheese Sauce

Gradually whisk in the evaporated milk making sure to mix until there are no lumps. Slowly add in the room temperature heavy cream, cooking over medium heat until the sauce thickens. Add Dijon mustard and the other half of your seasonings.

Stir in the Cheese

Lower the heat to low and slowly add the shredded cheeses (Colby Jack, mozzarella, and sharp cheddar). Make sure to mix well in between, allowing the cheese to melt before adding in more. Save half the cheese for the layer of cheese topping. Stir until the sauce is smooth and creamy.

Combine and Bake

Mix the cooked pasta with the cheese sauce. Pour half into an oven safe casserole dish, and top with half the reserved cheese. Repeat with the rest and bake in the oven at 375°F for 25 minutes, or until golden brown. I then broiled it for 4 minutes. Top with parsley and enjoy!

Pro Tips for the Best Results

Shred Your Own Cheese: Using a cheese grater ensures the cheese melts evenly, unlike pre-shredded varieties.

Customize Your Seasonings: Adjust the spices to your taste for the perfect balance.

Experiment with Pasta Shapes: While cavatappi pasta works wonders, you can also use elbow macaroni or other shapes like shells.

FAQ

Can I make this recipe ahead of time?
Yes! You can prepare the mac and cheese, store it in the fridge (before baking), and bake it just before serving. Add a splash of milk or cream when reheating to keep the sauce creamy.

How do I prevent the cheese from clumping?
Shred your own cheese! Pre-shredded cheeses often have anti-caking agents that can result in clumping.

What can I do with leftovers?
Store leftover mac and cheese in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk or cream to revive the creamy texture.

Can I freeze Tini’s Mac and Cheese?
Absolutely! Allow the mac and cheese to cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.

Print

Tini’s Mac & Cheese

If you've been on TikTok lately, you've probably seen the buzz about Tini's Mac and Cheese. This recipe has gone viral for good reason—it's packed with layers of flavor, a creamy cheese sauce, and that perfect golden brown finish. Whether you’re making it as a side dish or a main course, this dish will elevate your dinner game to next-level chef status! I first came across it last year and saved the recipe to try this year and man was it delicious!

Course Main Course

Cuisine American

Keyword baked mac and cheese

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 643kcal

Ingredients

• 1 pound Colby Jack cheese shredded
• 1 pound mozarella cheese shredded
• 8 ounces sharp cheddar shredded
• 1 pound cavatappi pasta or elbow macaroni
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon coarse salt or chicken bouillon
• ½ teaspoon ground black pepper
• 3 tablespoons of butter
• 3 tablespoons of all-purpose flour
• 1 12 oz. can evaporated milk
• 2 cups heavy cream
• 1 tablespoon Dijon mustard

US Customary – Metric

Instructions

Cook the Pasta

• Bring a large pot of salted water to a boil. Cook the corkscrew pasta (or your preferred pasta shape) two minutes short of al dente, following the package instructions. Drain and set aside.
  

Make the Roux

• In a medium pot, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour to create a roux. Add in half of the seasonings. Cook for 4 minutes, stirring constantly, until golden and bubbly. Make sure not to burn your roux. If it is not smooth you can add a little more butter.
  

Grate Your Cheese

• Grate your cheeses and set aside to come to room temperature. This helps the sauce not separate.
  

Create the Cheese Sauce

• Gradually whisk in the evaporated milk making sure to mix until there are no lumps. Slowly add in the room temperature heavy cream, cooking over medium heat until the sauce thickens. Add Dijon mustard and the other half of your seasonings.
  

Stir in the Cheese

• Lower the heat to low and slowly add the shredded cheeses (Colby Jack, mozzarella, and sharp cheddar). Make sure to mix well in between, allowing the cheese to melt before adding in more. Save half the cheese for the layer of cheese topping. Stir until the sauce is smooth and creamy.
  

Combine and Bake

• Mix the cooked pasta with the cheese sauce.
  
• Pour half of the pasta cheese mixture into a safe casserole dish, and top with half the reserved cheese.
  
• Repeat with the rest and bake in the oven at 375F for 25 minutes.
  
• I then broiled mine for 3 minutes or until slightly golden and bubbly.
  

Video

Notes

These are estimates only.

Nutrition

Serving: 1cup | Calories: 643kcal | Carbohydrates: 39g | Protein: 24g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 482mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1583IU | Vitamin C: 0.3mg | Calcium: 516mg | Iron: 1mg

The post Tini’s Mac & Cheese: The Viral Tiktok Recipe appeared first on Lola Jay Yum!.

Homemade quick & fluffy dinner rolls are a timeless addition to any dinner table. These quick and fluffy dinner rolls are buttery, soft, and golden brown—making them the perfect companion for everything from weeknight meals to holiday dinners. This buttery dinner rolls recipe is easy enough for first-timers and versatile enough to become a family favorite. Using instant yeast and warm milk, you can enjoy fluffy rolls in no time, without compromising on flavor or texture. These are so easy to make that I made them while I was trying Tini’s Mac and cheese recipe. You can serve these alongside some Tomato Soup or Lasagna Soup for the ultimate comforting meal.

Why You’ll Love These Quick & Fluffy Dinner Rolls Recipe

Easy for Beginners: Even if it’s your first time making bread, this homemade dinner roll recipe is foolproof, with step-by-step instructions to guarantee the best results.

Soft and Pillowy Texture: These fluffy dinner rolls bake to perfection, with a tender interior and slightly crusty bread edges.

Quick Rise Time: Thanks to instant yeast, you can have soft dinner rolls on the table in just over an hour.

Perfect for Any Meal: Whether for Thanksgiving dinner or as a side for soups, these rolls are a classic addition to your dinner table.

Quick and Fluffy Dinner Rolls Video

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Ingredients

Full recipe, instructions, and photos in the recipe card at the end of post

• 4.5 cups all-purpose flour or bread flour

• 2 tablespoons instant yeast (or active dry yeast)

• ¼ cup honey or sugar

• 1 tsp salt

• 1½ cups warm milk (whole milk preferred), 110°F

• 5 tablespoons butter, softened

Instructions

Full recipe, instructions, and photos in the recipe card at the end of post

Make the Dough:

In a large mixing bowl, combine the warm milk, 3 cups of flour, honey (or sugar), and instant yeast. Add the softened butter, room temperature egg, and salt to the yeast mixture. Mix with a dough hook on low speed or by hand with a wooden spoon for 3 minutes making sure to scrape the sides. Turn the mixer to medium and add the remainder of the flour 1/2 cup at a time mixing for a minute each time in between. If the dough is too sticky, add a little bit more flour, 1 tablespoon at a time, until it forms a smooth ball and pulls away from the sides of the bowl. If kneading by hand, knead for 10 minutes or until smooth ball forms.

Making by hand: Turn the dough out onto a lightly floured surface and knead it by hand for 8-10 minutes. The dough should become smooth and elastic. If it’s too sticky, sprinkle in a little more flour, 1 tablespoon at a time, but avoid adding too much to keep the rolls soft.

Let the Dough Rise:

Transfer the dough to a greased bowl and cover it with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise for 30-35 minutes, or until it doubles in size.

Shape the Dough Balls:

Punch down the dough and divide it into 20 equal pieces using a digital kitchen scale or measuring cup for accuracy. Mine were 2 oz each. Roll each piece into a smooth ball (see video) and arrange them in a greased baking pan or baking dish, leaving a little space between each ball.

Second Rise:

Cover the dough balls with a damp towel or saran wrap and let them rise a second time for 30 minutes, until puffy

Bake the Rolls:

Preheat your oven to 375°F. Bake the rolls on a baking sheet for 15-18 minutes or until golden brown. Brush the tops with melted butter for a shiny, buttery finish. If they aren’t ready and the top is browning to fast, cover with aluminum and continue baking until done.

Top:

If I’m making them for savory dishes, I like to brush them with melted butter and garlic. If making them to eat with something sweet, just brush them with butter.

Tips for the Best Dinner Rolls

Storage: Store leftover rolls in an airtight container or freezer bag. Reheat in the oven to bring back their softness.

Check Your Milk Temperature: Warm liquid (110°F) is essential for activating the yeast without killing it. Use a digital kitchen scale or thermometer for accuracy.

Don’t Add Too Much Flour: For soft rolls, start with 4 cups of flour and add more only if the dough is sticky. Avoid adding too much flour to keep the dough light and fluffy.

Make-Ahead Options: Shape the rolls and refrigerate overnight in a greased baking dish. Let them come to room temperature before baking the next day.

Variations and Serving Suggestions

Serve with Butter or Jam: These buttery rolls pair perfectly with softened butter, jam, or honey.

Use Whole Wheat Flour: Substitute half of the white flour with whole wheat flour for a heartier roll.

Add Flavor: Mix in garlic powder, herbs, or cheese for savory rolls. For a sweeter version, add a little extra honey or sugar.

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to let the dough rise a little longer during the first and second rise.

How do I know if my dough has risen enough?
The dough should double in size during the rise time and feel light and airy when poked gently.

Can I freeze these dinner rolls?
Yes, you can freeze baked rolls in a freezer bag. Reheat in the oven to enjoy fresh-tasting rolls anytime.

These quick and fluffy dinner rolls are everything you want in homemade bread. With their golden brown crust, soft texture, and buttery flavor, they’re sure to be the highlight of any meal. Whether it’s your first time baking rolls or you’re looking for new recipes to try, this dinner roll recipe is guaranteed to impress. Serve them warm at holiday dinners, alongside soups, or simply enjoy them with a smear of butter. Give them a try next time you’re craving homemade rolls!

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Quick & Fluffy Dinner Rolls

Homemade quick & fluffy dinner rolls are a timeless addition to any dinner table. These quick and fluffy dinner rolls are buttery, soft, and golden brown—making them the perfect companion for everything from weeknight meals to holiday dinners. This buttery dinner rolls recipe is easy enough for first-timers and versatile enough to become a family favorite. Using instant yeast and warm milk, you can enjoy fluffy rolls in no time, without compromising on flavor or texture.

Course Appetizer, Side Dish

Cuisine American

Keyword dinner rolls

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 20 rolls

Calories 150kcal

Ingredients

• 4.5 cups all-purpose flour or bread flour
• 2 tablespoons instant yeast or active dry yeast
• ¼ cup honey or sugar
• 1 tsp salt
• 1½ cups warm milk whole milk preferred, 110°F
• 5 tablespoons butter softened

US Customary – Metric

Instructions

Make the Dough

• In a large mixing bowl, combine the warm milk, 3 cups of flour, honey (or sugar), and instant yeast. Add the softened butter, room temperature egg, and salt to the yeast mixture.
  
• Mix with a dough hook on low speed or by hand with a wooden spoon for 3 minutes making sure to scrape the sides. Turn the mixer to medium and add the remainder of the flour 1/2 cup at a time mixing for a minute each time in between. If the dough is too sticky, add a little bit more flour, 1 tablespoon at a time, until it forms a smooth ball and pulls away from the sides of the bowl. If kneading by hand, knead for 10 minutes or until smooth ball forms.
  

Let the Dough Rise

• Transfer the dough to a greased bowl and cover it with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise for 30-35 minutes, or until it doubles in size.
  

Shape the Dough Balls

• Punch down the dough and divide it into 20 equal pieces using a digital kitchen scale or measuring cup for accuracy. Mine were 2 oz each. Roll each piece into a smooth ball (see video) and arrange them in a greased baking pan or baking dish, leaving a little space between each ball.
  

Second Rise

• Cover the dough balls with a damp towel and let them rise a second time for 30 minutes, until puffy.
  

Bake the Rolls

• Preheat your oven to 375°F. Bake the rolls on a baking sheet for 15-18 minutes or until golden brown. Brush the tops with melted butter for a shiny, buttery finish. If they aren’t ready and the top is browning to fast, cover with aluminum and continue baking until done.
  

Top

• If I’m making them for savory dishes, I like to brush them with melted butter and garlic. If making them to eat with something sweet, just brush them with butter.
  

Video

Nutrition

Serving: 1roll | Calories: 150kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 148mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 106IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.3mg

The post Quick and Fluffy Dinner Rolls appeared first on Lola Jay Yum!.

When it comes to elegant and simple salads, this butter lettuce salad with a classic Dijon vinaigrette is hard to beat. Made with delicate butterhead lettuce, also known as Boston bibb or Bibb lettuce, and topped with a light vinaigrette dressing, this salad is both refreshing and satisfying. It’s perfect as a side dish for dinner parties or as a main dish salad when paired with a protein source like grilled chicken, steak or creamy avocado.

Why You’ll Love This Salad

Versatile and Customizable: You can add a variety of fresh herbs or even a pinch of lemon zest for an extra burst of flavor.

Simple Ingredients with Depth of Flavor: This salad highlights butterhead lettuce’s mild taste and soft texture, pairing it with a tangy, flavorful vinaigrette.

Perfect Side Salad: The Dijon vinaigrette adds just the right balance of acidity and spice, making this the perfect addition to any meal.

Fresh and Quick: With a few fresh herbs and a quick whisk of ingredients, you have a salad ready in under 10 minutes.

I love making this salad when I make a dish on the heavier side, like a baked Mac and cheese. It balances it out pretty nicely. If you want a different salad, you can also try my Crispy Mexican taco bowl salad or now that you heard Mexican, you just want Mexican, then my Loaded Potato Taco Bowl will help you out

Tips for the Best Butter Lettuce Salad

Store Leftover Salad Properly: If you have leftover salad, store it in an airtight container, but note that butter lettuce is best enjoyed fresh for its delicate leaves and mild flavor.

Choose Good Quality Ingredients: Opt for high-quality olive oil and fresh Dijon mustard to enhance the flavor of the vinaigrette.

Dry the Lettuce Well: Use a salad spinner or paper towels to remove any excess water from the lettuce leaves. This helps the vinaigrette stick better to the lettuce.

Butter Lettuce Salad & Dijon Vinaigrette Ingredients

Full recipe, instructions, and photos at the end of this post

Vinaigrette Dressing:

• 2 tsp Dijon mustard
• 2 tbsp red wine vinegar (or substitute with white wine vinegar)
• 1 tbsp minced shallot
• 3 tbsp good quality olive oil
• ¼ tsp kosher salt, or more to taste
• Freshly ground black pepper, to taste

Salad:

• 1 whole head of butterhead lettuce, washed, dried, and torn into bite-sized pieces (use a salad spinner to ensure the leaves are dry)
• 1 tbsp fresh parsley or other fresh herbs
• Optional: a pinch of lemon zest for added brightness

Butter Lettuce Salad & Dijon Vinaigrette Instructions

Full recipe, instructions, and photos at the end of this post

Prepare the Lettuce:
Start by rinsing the butterhead lettuce (also known as Boston Bibb) thoroughly in cold water. Use a salad spinner to dry the delicate leaves, then tear the inner leaves into bite-sized pieces, discarding any tough outer leaves. Place the lettuce in a large mixing bowl or salad bowl.

Make the Vinaigrette:
In a small bowl, whisk together the Dijon mustard, red wine vinegar (or apple cider vinegar for a slightly different flavor), and minced shallot. Gradually whisk in the olive oil until the dressing is emulsified and smooth. Season with a pinch of salt and freshly ground black pepper.

Toss the Salad:
Pour the vinaigrette dressing over the butter lettuce and gently toss to coat. For the best results, make sure the vinaigrette is at room temperature to allow the flavors to meld perfectly with the lettuce.

Add Fresh Herbs and Serve:
Sprinkle with freshly chopped parsley or your choice of fresh herbs. Serve immediately to enjoy the buttery texture of the lettuce with the bold, tangy dressing.

Variations and Serving Suggestions

Add a Touch of Sweet Flavor: A drizzle of balsamic vinegar or a touch of honey can add a nice contrast to the vinaigrette.

Add a Protein Source: For a main dish salad, serve with my Spatchcock Shawarma Chicken.

Different Lettuce Varieties: While butterhead lettuce offers a soft texture and mild flavor, you could also use other lettuce varieties, such as Bibb lettuce or baby greens.

FAQ

Can I make the vinaigrette in advance?
Yes, the vinaigrette can be made ahead and stored in an airtight container for up to 3 days. Just give it a quick whisk before using.

What’s the best way to wash butter lettuce?
Rinse in cold water and use a salad spinner or pat dry with paper towels. This ensures the leaves are clean and crisp.

Can I substitute the red wine vinegar?
White wine vinegar or apple cider vinegar are excellent substitutes for red wine vinegar. Each adds a slightly different, but delicious, flavor.

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Butter Lettuce Salad & Dijon Vinaigrette

When it comes to elegant and simple salads, this French butter lettuce salad with a classic Dijon vinaigrette is hard to beat. Made with delicate butterhead lettuce, also known as Boston bibb or Bibb lettuce, and topped with a light vinaigrette dressing, this salad is both refreshing and satisfying. It’s perfect as a side dish for dinner parties or as a main dish salad when paired with a protein source like grilled chicken or creamy avocado.

Course Side Dish

Cuisine French

Keyword Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 101kcal

Ingredients

Vinaigrette Dressing

• 2 tsp Dijon mustard
• 2 tbsp red wine vinegar or substitute with white wine vinegar
• 1 tbsp minced shallot
• 3 tbsp good quality olive oil
• ¼ tsp kosher salt or more to taste
• 1/4 tsp Freshly ground black pepper to taste

Salad

• 1 whole head of butterhead lettuce washed, dried, and torn into bite-sized pieces (use a salad spinner to ensure the leaves are dry)
• 1 tbsp fresh parsley or other fresh herbs
• Optional: a pinch of lemon zest for added brightness

US Customary – Metric

Instructions

Prepare the Lettuce

• Start by rinsing the butterhead lettuce (also known as Boston Bibb) thoroughly in cold water. Use a salad spinner to dry the delicate leaves, then tear the inner leaves into bite-sized pieces, discarding any tough outer leaves. Place the lettuce in a large mixing bowl or salad bowl.

Make the Vinaigrette

• In a small bowl, whisk together the Dijon mustard, red wine vinegar (or apple cider vinegar for a slightly different flavor), and minced shallot. Gradually whisk in the olive oil until the dressing is emulsified and smooth. Season with a pinch of salt and freshly ground black pepper.

Toss the Salad

• Pour the vinaigrette dressing over the butter lettuce and gently toss to coat. For the best results, make sure the vinaigrette is at room temperature to allow the flavors to meld perfectly with the lettuce.

Add Fresh Herbs and Serve

• Sprinkle with freshly chopped parsley or your choice of fresh herbs. Serve immediately to enjoy the buttery texture of the lettuce with the bold, tangy dressing.

Nutrition

Serving: 1cup | Calories: 101kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 176mg | Potassium: 104mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1351IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

The post Butter Lettuce Salad with Dijon Vinaigrette appeared first on Lola Jay Yum!.

My recent trip to Tangiers inspired these Moroccan Chicken Skewers, a flavorful dish that brings the warm, aromatic Moroccan spices and cuisine straight to your kitchen. Grilled over medium-high heat, these skewers are juicy, tender, and bursting with authentic flavors from Ras El Hanout, a classic Moroccan spice blend. The lemon juice and fresh herbs give the chicken a bright citrus note, making it a well-rounded meal that’s sure to please your whole family.

On a recent trip to Tangiers, I had the pleasure of tasting authentic Moroccan cuisine—full of bold spices, fresh herbs, and vibrant flavors. The bustling markets, known for their intoxicating aromas of grilling meats and fragrant spices, inspired me to recreate the experience at home. I found this Ras El Hanout spice blend in the bazaar and I was inspired to make my own version of a chicken dish I ate while there. This recipe brings together the rich, aromatic spices I experienced in Morocco, combined with a tangy yogurt marinade that keeps the chicken tender and juicy.

This post may contain affiliate links

What Is Ras El Hanout?

Ras El Hanout is a traditional North African spice blend, commonly used in Moroccan, Tunisian, and Algerian cuisines. The name translates to “head of the shop,” indicating that it is a top-tier blend of the best spices a spice merchant can offer. It’s a versatile mix that varies depending on the spice shop or family recipe, but it typically contains a combination of warm, aromatic spices including coriander, cumin, cinnamon, turmeric, ginger, cardamom, nutmeg, cloves, and may others.

Why You’ll Love This Recipe

Versatile Cooking Options: You can use an outdoor grill, griddle pan, or even an oven baking sheet to cook these chicken kabobs, making this dish adaptable to any kitchen setup.

Authentic Moroccan Flavors: The Ras El Hanout and smoked paprika create a beautiful blend of spices reminiscent of the bustling markets in Tangiers.

Quick and Easy Dinner: With simple steps and minimal ingredients, this recipe is perfect for busy weeknights or a weekend barbecue.

Healthy and Balanced: The yogurt marinade not only tenderizes the chicken but also adds a protein boost. Pairing with couscous or cauliflower rice creates a balanced meal.

Moroccan Chicken Skewers Video

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Ingredients for Moroccan Chicken Skewers

Full recipe, instructions, and photos in the recipe card at end of post

Chicken:

• 6 boneless skinless chicken thighs, cut into bite-size pieces
• 1.5 tbsp Ras El Hanout (see substitute below)
• 1 tsp smoked paprika
• 5.3 oz plain Greek yogurt
• 4 garlic cloves, crushed
• ½ tsp kosher salt
• 1 tsp onion powder

Butter Rub:

• 4 tbsp butter, melted
• 1 tsp garlic powder
• 3 tbsp chopped parsley
• 1/4 tsp cumin
• 1 tbsp lemon juice

Couscous:

• 2 packages (5.8 oz each) couscous, plain
• 2.5 cups chicken broth
• Juice of half a lemon

Yogurt Dip (Optional):

• 1 tbsp chopped parsley
• 1 cup Labneh or Greek yogurt
• 1 garlic clove, crushed
• Salt and pepper, to taste

Ras El Hanout Sub:

• 2 tsp cumin
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp turmeric

Instructions for Moroccan Chicken Skewers

Full recipe, instructions, and photos in the recipe card at end of post

Marinate the Chicken:

• In a large bowl, combine the Greek yogurt, Ras El Hanout, smoked paprika, garlic cloves, kosher salt, and onion powder. Add the chicken pieces and coat them thoroughly. Cover and refrigerate for at least 30 minutes or overnight for best flavor.

Prepare the Couscous:

• Boil chicken broth in a pot. Add olive oil and lemon juice. Once boiling, add couscous, cover, and remove from heat. Let it sit for 5 minutes, fluff with a fork.

Make the Butter Rub:

• In a separate bowl, mix melted butter, garlic powder, parsley, cumin, and lemon juice.

Assemble and Grill the Skewers:

• Thread the marinated chicken onto metal skewers or bamboo skewers. If using a grill, oven or air fryer make sure to soak your bamboo skewers in water for 15 minutes so they don’t burn. For a touch of color, you can also add bell peppers and red onions between the chicken pieces.
• Heat your outdoor grill or grill pan over medium-high heat. See FAQ if cooking in air fryer or oven. Lightly brush the grates with extra-virgin olive oil. Grill the skewers for about 8 minutes per side until the chicken is cooked through and golden brown. The internal temp should read 175F if cooking chicken thighs and 165F if cooking chicken breasts.

Make the Yogurt Dip (Optional):

• In a small bowl, mix Greek yogurt, garlic, parsley, salt, and pepper. Serve alongside the chicken for dipping.

Substitutions and Variations

Cauliflower Rice: If you prefer a low-carb option, serve these skewers over cauliflower rice instead of couscous.

Boneless Skinless Chicken Breasts: For a leaner option, swap the chicken thighs with boneless skinless chicken breasts. Just be sure to adjust the cooking time for even thickness and juicy results.

Add Vegetables: Include bell peppers, red onions, or even zucchini on the skewers for a burst of color and flavor.

Spice It Up: Add a touch of cayenne pepper to the marinade for an extra little kick.

FAQ

How can I cook these Moroccan chicken skewers in the oven?
Preheat the oven to 400°F (200°C). Place the skewers on a lined baking sheet and bake for 20-25 minutes, turning halfway through, until the chicken is golden brown and cooked through.

Can I cook the skewers in an air fryer?
Yes, preheat the air fryer to 375°F (190°C). Lightly brush the skewers with a little olive oil and air fry for 16-18 minutes, flipping halfway through for even cooking. Make sure to check that the internal temperature reaches 175°F.

Can I use boneless chicken breasts instead of thighs?
Absolutely. If you prefer boneless skinless chicken breasts, just adjust the cooking time slightly, as they may cook faster than thigh meat.

What should I serve with Moroccan chicken skewers?
These skewers are great with couscous, cauliflower rice, or pita bread. You can also add a Greek salad, grilled vegetables, or even pita pockets for a complete meal.

How do I store leftovers?
Store any leftover skewers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or air fryer for the best results.

Final Thoughts

These Moroccan Chicken Skewers offer the flavors of a traditional North African market, right in your kitchen. Whether served with fluffy couscous, a fresh yogurt dip, or crispy pita bread, this dish brings the essence of Moroccan style cooking to your table. Perfect for an easy dinner or a summer barbecue, this recipe is a great way to enjoy the bold and comforting flavors of Moroccan spices and herbs.

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Moroccan Chicken Skewers

My recent trip to Tangiers inspired these Moroccan Chicken Skewers, a flavorful dish that brings the warm, aromatic spices of Moroccan cuisine straight to your kitchen. Grilled over medium-high heat, these skewers are juicy, tender, and bursting with authentic flavors from Ras El Hanout, a classic Moroccan spice blend.

Course Main Course

Cuisine Middle Eastern

Keyword moroccan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 354kcal

Ingredients

Chicken

• 6 boneless skinless chicken thighs cut into bite-size pieces
• 1.5 tbsp Ras El Hanout see substitute below
• 1 tsp smoked paprika
• 5.3 oz plain Greek yogurt
• 4 garlic cloves crushed
• ½ tsp kosher salt
• 1 tsp onion powder

Butter Rub

• 4 tbsp butter melted
• 1 tsp garlic powder
• 3 tbsp chopped parsley
• 1/4 tsp cumin
• 1 tbsp lemon juice

Couscous

• 2 packages 5.8 oz each couscous, plain
• 2.5 cups chicken broth
• Juice of half a lemon

Yogurt Dip (Optional)

• 1 tbsp chopped parsley
• 1 cup Labneh or Greek yogurt
• 1 garlic clove crushed
• Salt and pepper to taste

US Customary – Metric

Instructions

Marinate the Chicken

• In a large bowl, combine the Greek yogurt, Ras El Hanout, smoked paprika, garlic cloves, kosher salt, and onion powder. Add the chicken pieces and coat them thoroughly. Cover and refrigerate for at least 30 minutes or overnight for best flavor.
  

Prepare the Couscous

• Boil chicken broth in a pot. Add olive oil and lemon juice. Once boiling, add couscous, cover, and remove from heat. Let it sit for 5 minutes, fluff with a fork.
  

Make the Butter Rub

• In a separate bowl, mix melted butter, garlic powder, parsley, cumin, and lemon juice.
  

Assemble and Grill the Skewers

• Thread the marinated chicken onto metal skewers or bamboo skewers. If using a grill, oven or air fryer make sure to soak your bamboo skewers in water for 15 minutes so they don’t burn. For a touch of color, you can also add bell peppers and red onions between the chicken pieces.
  
• Heat your outdoor grill or grill pan over medium-high heat. See FAQ if cooking in air fryer or oven. Lightly brush the grates with extra-virgin olive oil. Grill the skewers for about 8 minutes per side until the chicken is cooked through and golden brown. The internal temp should read 175F if cooking chicken thighs and 165F if cooking chicken breasts.
  

Make the Yogurt Dip (Optional)

• In a small bowl, mix Greek yogurt, garlic, parsley, salt, and pepper. Serve alongside the chicken for dipping.
  

Video

Notes

All nutrition calculations are estimates only. 

Nutrition

Calories: 354kcal | Carbohydrates: 7g | Protein: 38g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 196mg | Sodium: 1093mg | Potassium: 571mg | Fiber: 1g | Sugar: 2g | Vitamin A: 677IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 3mg

The post Moroccan Chicken Skewers: Flavorful & Easy appeared first on Lola Jay Yum!.

Craving a flavorful, quick and easy dinner that’s loaded with cheesy goodness and a bit of spice? This chipotle beef quesadilla is the answer. Filled with tender flank steak, sautéed bell peppers, and a blend of provolone and mozzarella cheese, this quesadilla brings together the perfect combination of smoky, spicy, and savory flavors. Paired with a creamy chipotle dipping sauce, these quesadillas are a crowd-pleaser for any occasion.

For me, these chipotle beef quesadillas are more than just a quick meal—they remind me of cozy family nights when we’d gather around the kitchen, each adding our favorite fillings to the skillet. This recipe has become a staple in my house because it’s easy to make, adaptable, and always a hit with everyone, from picky eaters to spice lovers.

I just love Chipotle sauce in general, you can see me use it in my grilled chicken sandwich recipe or even drizzle it all over my loaded taco potato bowl recipe! You just can’t go wrong with it!

Why You’ll Love This Recipe

Quick and Easy: Perfect for busy weeknights, these quesadillas come together in under 30 minutes.

Full of Flavor: The combination of beef, veggies, cheeses, and chipotle sauce makes every bite a flavor explosion.

Versatile: Easily adaptable with your favorite fillings and levels of spice.

Chipotle Beef Quesadilla Video

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Chipotle Beef Quesadilla Ingredients

Full recipe, instructions, and photos in the recipe card at the end of post

Beef Filling

• 1.5 lb shredded beef: Tender and juicy, ideal for filling quesadillas.
• 1 tbsp olive oil: To sauté beef.
• 1/4 tsp salt: Enhances the beef’s natural flavor.
• 1 tsp garlic powder
• 1/2 tsp chipotle powder
• 1 tsp onion powder
• 1/2 onion, chopped: Adds sweetness and texture.
• 1.5 cups cremini mushrooms, sliced: Provides an earthy flavor and meaty texture.
• 1 red bell pepper, sliced: For a pop of color and mild sweetness.
• 1 green bell pepper, sliced: For a pop of color and mild sweetness.
• 8 slices provolone cheese, sliced: Adds a slightly sharp, creamy texture.
• 1.5 cup mozzarella cheese, shredded: For a melty, stretchy cheese pull.

Chipotle Sauce

• 1/2 cup mayo: Adds creaminess to the sauce.
• ⅓ cup sour cream: Balances the spice with tanginess.
• 1 chipotle pepper in adobo, minced: For smoky heat.
• 1 tsp adobo sauce: Enhances the chipotle flavor.
• 1 tsp lime juice: Brightens the sauce with a touch of acidity.
• 1 tsp yellow mustard: Adds a subtle tang.
• ½ tsp paprika: For extra smokiness.
• ½ tsp chipotle powder: For a hint of spice.
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Worcestershire sauce: For a depth of umami.

Chipotle Beef Quesadilla Instructions

Full recipe, instructions, and photos in the recipe card at the end of post

Prepare the Beef Filling:

• In a large skillet over medium high heat, add a drizzle of olive oil. Add the shredded beef to the skillet, then season with salt, garlic powder, onion powder, paprika, and chipotle powder. Stir well to combine and heat through, allowing the flavors to meld.
• Once mostly browned, turn the heat to medium and add the garlic and sauté for 1-2 minutes. Remove from pan once meat is fully cooked.
• Add the sliced mushrooms to the pan on medium heat with a pinch of salt. Cook for 3-4 minutes or until liquid is released. Add in the diced onion and diced red and green peppers. Add in garlic powder and cook for 4-5 minutes or until softened.
• Add the beef back in and sauté for 2 minutes.

Make the Chipotle Sauce:

• In a small bowl, combine the mayo, sour cream, minced chipotle pepper, adobo sauce, lime juice, yellow mustard, paprika, garlic powder, onion powder, chipotle powder, and Worcestershire sauce. Mix until smooth and creamy. Adjust seasoning to taste and set aside.

Assemble the Quesadillas:

• Heat a large non-stick skillet over medium heat. Place a flour tortilla on the skillet and add a generous layer of the beef mixture. Add in the sliced provolone cheese and mozzarella on top. Fold the tortilla over to create a half-moon shape.

Cook the Quesadilla:

• Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown and crispy. Use a spatula to press down gently to ensure even cooking and maximum surface area contact.

Serve:

• Transfer the quesadilla to a cutting board and slice into wedges. Serve hot with extra chipotle sauce on the side for dipping.

Substitutions

Mayo: Replace with Greek yogurt for a lighter sauce option.

Shredded Beef: Substitute with ground beef, chicken, pork, or even leftover roast beef for convenience. For a vegetarian option, use sautéed mushrooms and black beans.

Provolone and Mozzarella Cheese: Swap with cheddar, Monterey Jack, pepper jack for extra heat, or Swiss cheese for a slightly nutty flavor.

Chipotle Sauce: Replace with sriracha mayo for a spicier twist or a plain Greek yogurt mixed with lime and garlic for a lighter, tangy sauce.

Bell Peppers: Use poblano peppers or jalapeños for added spice, or replace with zucchini or corn for a different vegetable mix.

Flour Tortillas: Swap with corn tortillas for a gluten-free option, whole wheat tortillas for added fiber, or low carb tortillas for a low carb meal.

FAQ

Can I use other types of cheese?
Yes, feel free to use any cheese that melts well, such as cheddar, Monterey Jack, or even a spicy pepper jack cheese for more heat.

What other fillings can I add?
Feel free to add jalapeños, black beans, corn, or even fresh spinach to customize your quesadillas.

Can I make these quesadillas ahead of time?
These are best enjoyed fresh, but you can prep the filling and sauce ahead of time. Store them in an airtight container and assemble the quesadillas just before cooking.

How should I store leftovers?
Place leftover quesadillas in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat to keep the tortillas crispy.

Can I freeze the quesadilla?
Yes, it can be frozen in an airtight container for up to 2 months. Cook in oven or air fryer.

Serving Suggestions

• Sides: Serve these quesadillas with a side of refried beans, Spanish rice, or a Fresh Green Salad!
• Toppings: Top with guacamole, fresh salsa, or pickled jalapeños for added flavor and crunch.

These chipotle beef quesadillas are loaded with delicious, savory flavors that are enhanced by a smoky, creamy chipotle sauce. This quesadilla recipe is a fantastic option for a quick and satisfying meal, perfect for enjoying at home or bringing to a gathering. With its blend of tender beef, sautéed veggies, and melted cheeses, this dish is sure to become a family favorite. Enjoy the perfect balance of smoky, spicy, and cheesy goodness with every bite!

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Chipotle Beef Quesadilla

Craving a flavorful, quick and easy dinner that’s loaded with cheesy goodness and a bit of spice? This chipotle beef quesadilla is the answer. Filled with tender flank steak, sautéed bell peppers, and a blend of provolone and mozzarella cheese, this quesadilla brings together the perfect combination of smoky, spicy, and savory flavors. Paired with a creamy chipotle dipping sauce, these quesadillas are a crowd-pleaser for any occasion.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword quesadilla, steak

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 5 quesadillas

Calories 612kcal

Ingredients

Beef Filling

• 1.5 lb shredded beef
• 1/4 tsp salt
• 1 tsp garlic powder
• 1/2 tsp chipotle powder
• 1 tsp onion powder
• 1/2 onion chopped
• 1.5 cups cremini mushrooms
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 8 slices provolone cheese sliced
• 1.5 cup mozzarella cheese shredded

Chipotle Sauce

• 1/2 cup mayo
• ⅓ cup sour cream
• 1 chipotle pepper in adobo
• 1 tsp adobo sauce
• 1 tsp lime juice
• 1 tsp yellow mustard
• ½ tsp paprika
• ½ tsp chipotle powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Worcestershire sauce

Instructions

Prepare the Beef Filling

• In a large skillet over medium high heat, add a drizzle of olive oil. Add the shredded beef to the skillet, then season with salt, garlic powder, onion powder, paprika, and chipotle powder. Stir well to combine and heat through, allowing the flavors to meld.
  
• Once mostly browned, turn the heat to medium and add the garlic and sauté for 1-2 minutes. Remove from pan once meat is fully cooked.
  
• Add the sliced mushrooms to the pan on medium heat with a pinch of salt. Cook for 3-4 minutes or until liquid is released. Add in the diced onion and diced red and green peppers. Add in garlic powder and cook for 4-5 minutes or until softened.
  
• Add the beef back in and sauté for 2 minutes.
  

Make the Chipotle Sauce

• In a small bowl, combine the mayo, sour cream, minced chipotle pepper, adobo sauce, lime juice, yellow mustard, paprika, garlic powder, onion powder, chipotle powder, and Worcestershire sauce. Mix until smooth and creamy. Adjust seasoning to taste and set aside.
  

Assemble the Quesadillas:

• Heat a large non-stick skillet over medium heat. Place a flour tortilla on the skillet and add a generous layer of the beef mixture. Add in the sliced provolone cheese and mozzarella on top. Fold the tortilla over to create a half-moon shape.
  

Cook the Quesadilla

• Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown and crispy. Use a spatula to press down gently to ensure even cooking and maximum surface area contact.
  

Serve

• Transfer the quesadilla to a cutting board and slice into wedges. Serve hot with extra chipotle sauce on the side for dipping.
  

Video

Nutrition

Serving: 1quesadilla | Calories: 612kcal | Carbohydrates: 10g | Protein: 47g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 148mg | Sodium: 980mg | Potassium: 812mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1719IU | Vitamin C: 51mg | Calcium: 466mg | Iron: 3mg

The post Chipotle Beef Quesadilla appeared first on Lola Jay Yum!.

Shrimp Mozambique is a beloved Portuguese dish with a rich, spicy sauce that highlights the culinary fusion of Portuguese and African flavors. With origins tied to Mozambique, this dish features juicy shrimp cooked in a savory, slightly spicy sauce, making it a staple in Portuguese cuisine. Perfect for gatherings or a special dinner, this dish combines bold spices, fresh herbs, and a touch of beer to create a delicious and quick meal!

Me and my family literally fight over this sauce because it’s so good haha! When at a Portuguese restaurant we know to order a few so everyone leaves satisfied.

Why You’ll Love This Recipe

Bursting with Flavor: The combination of peri peri hot sauce, garlic, and beer creates a sauce that’s tangy, spicy, and utterly irresistible.

Easy to Make: Despite its complex flavors, this dish comes together in under 30 minutes, making it perfect for busy weeknights.

Versatile: This dish can be served over rice, pasta, or with crusty bread, making it adaptable to your preference.

Authentic Taste: The use of Sazon con Azafran and homemade seasoning ensures an authentic Portuguese flavor in every bite.

Shrimp Mozambique Video

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Ingredients

Full recipe, instructions, and photos in recipe card at end of post

shrimp

• 1.5 lbs Gulf Shrimp (cleaned & deveined): Gulf shrimp are known for their sweet, delicate flavor and firm texture, making them ideal for soaking up the rich, spicy sauce in this dish. Be sure to clean and devein the shrimp before cooking to ensure they are ready to absorb all the delicious flavors.
• ½ tsp Garlic Powder: Adds a subtle, savory depth to the shrimp, enhancing their natural sweetness.
• 1 tsp Paprika: Provides a mild heat and vibrant color, essential for that characteristic reddish hue in Shrimp Mozambique.

aromatics & sauce

• 4 tbsp Butter (2 for sautéing, 2 to emulsify sauce): Butter is used twice in this recipe. However, first to sauté the onions and garlic, lending a rich, creamy base to the sauce, and later to emulsify the sauce, ensuring a silky, luxurious texture.
• 1 tbsp Olive Oil: Adds richness and helps to sauté the vegetables without burning the butter, providing a balanced, savory flavor.
• ½ White Onion, Diced: White onions are slightly milder and sweeter than yellow onions, offering a perfect base flavor without overpowering the dish.
• 6 Garlic Cloves, Crushed: Garlic is a star ingredient in many Portuguese dishes. Crushed garlic releases more of its essential oils, infusing the dish with a strong, aromatic flavor that pairs perfectly with the shrimp.
• 1 Packet Sazon con Azafran Seasoning (or homemade version): Sazon con Azafran is a seasoning blend that includes saffron, a prized spice that imparts a golden color and a unique, earthy flavor. The homemade version here uses ground annatto, oregano, pinch of saffron, and cumin for a similar effect without artificial additives.

Aromatics & Sauce (Cont’d)

• 1 tsp Paprika: If using store-bought sazon, this additional paprika amplifies the smoky, peppery notes, enhancing the dish’s complexity.
• 1 tbsp Tomato Paste: Adds a rich, concentrated tomato flavor that deepens the sauce’s color and taste. It’s also a great thickening agent.
• 1 tbsp peri peri hot sauce: The star of the sauce, bringing heat and depth to the dish.
• 1.5 Cups Light Lager Beer: Beer is often used in Portuguese cooking to add a subtle bitterness and to help tenderize the shrimp. The light lager keeps the sauce from becoming too heavy, balancing the richness of the butter and spices.
• ¼ Cup Chopped Parsley: Fresh parsley adds a bright, herbaceous note that cuts through the richness of the sauce, providing a fresh contrast.
• ¼ Cup Chopped Cilantro: Cilantro introduces a slightly citrusy, aromatic flavor that complements the lemon juice and adds an extra layer of freshness.
• 1 tbsp Lemon Juice: A squeeze of fresh lemon juice at the end brightens the dish, adding a tangy contrast that enhances all the other flavors.

sazon seasoning

I like to make my own to make it healthier!

• 1 tsp garlic powder
• pinch saffron (optional)
• ½ tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• 1 tsp ground annatto
• 1 tsp dried oregano
• ¼ teaspoon ground cumin

Instructions

Full recipe, instructions, and photos in recipe card at end of post

Prepare the Shrimp:

• In a bowl, combine the cleaned and deveined shrimp with ½ tsp garlic powder and 1 tsp paprika. Mix well to coat the shrimp evenly. Set aside.

Sauté the Aromatics:

• In a large skillet, heat 2 tbsp of butter and 1 tbsp olive oil over medium heat. Add the diced white onion and sauté until aromatic. Then add in the crushed garlic cloves. Sauté until the garlic is fragrant.

Add the Seasoning and Tomato Paste:

• Stir in the sazon seasoning (or homemade version), 2 tsp paprika (if using store-bought sazon), and tomato paste. Cook for about 2 minutes, allowing the spices and tomato paste to meld with the onions and garlic.

Deglaze with Beer:

• Pour in the light lager beer, stirring to deglaze the pan. Scrape up any brown bits from the bottom of the pan to incorporate into the sauce. Then, let the mixture simmer for 5-7 minutes until slightly reduced.

Cook the Shrimp:

• Add the seasoned shrimp to the pan. Add in the parsley and cilantro. If cilantro taste like soap to you please skip Make sure all the shrimp are covered in the sauce. Then, cover and cook for 2-3 minutes or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.

Emulsify the Sauce:

• Remove from heat. Stir in the remaining 2 tbsp of butter, allowing it to melt and emulsify into the sauce. This will give the sauce a rich, silky texture.

Finish with Fresh Herbs and Lemon:

• Top with fresh lemon juice.

Serve:

• Serve the Shrimp Mozambique hot, with plenty of crusty bread to soak up the delicious sauce, or over rice or pasta for a heartier meal.

Substitutions and Tips

Shrimp: You can substitute the Gulf shrimp with any large, fresh shrimp or prawns available.

Beer: If you prefer not to use beer, you can substitute it with a non-alcoholic beer.

Peri Peri Sauce: Adjust the amount of peri peri sauce to suit your heat preference. If you can’t find peri peri, a good quality non tobasco sauce can be used as a substitute.

What to Serve With Portuguese Shrimp Mozambique

Bread: You definitely want some crusty bread to sip the sauce in! Try my Easy Artisan Bread recipe!

Salad: A light, fresh salad with a lemon vinaigrette can balance out the rich, spicy flavors of the shrimp.

Rice: A simple white rice or saffron rice pairs perfectly with the spicy sauce.

Pasta: Toss the shrimp and sauce with linguine or spaghetti for a hearty meal.

Crusty Bread: Use bread to soak up every last drop of the delicious sauce.

FAQ

Can I make this dish ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, reheat the sauce and add the shrimp, cooking just until the shrimp are done.

Is this dish very spicy?

The level of spiciness can be adjusted by adding more or less peri peri hot sauce. If you prefer a milder dish, use less sauce and omit the extra paprika.

Can I use frozen shrimp?

Yes, just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the sauce.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat.

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Shrimp Mozambique

Shrimp Mozambique is a beloved Portuguese dish with a rich, spicy sauce that highlights the culinary fusion of Portuguese and African flavors. With origins tied to Mozambique, this dish features succulent shrimp cooked in a savory, slightly spicy sauce, making it a staple in Portuguese cuisine. Perfect for gatherings or a special dinner, this dish combines bold spices, fresh herbs, and a touch of beer to create a truly memorable meal.

Course Appetizer, Main Course

Cuisine African, portuguese

Keyword garlic shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 263kcal

Ingredients

Shrimp

• 1.5 lbs gulf shrimp cleaned & deveined
• ½ tsp garlic powder
• 1 tsp paprika

Sauce

• 4 tbsp butter 2 when sauteing and two at end to emulsify sauce
• 1 tbsp olive oil
• ½ white onion diced
• 6 garlic cloves crushed
• 1 packet sazon con azafran seasoning or I made my own healthier version; recipe below
• 1 tsp paprika skip if making your own sazon
• 1 tbsp tomato paste
• 1 tbsp Peri peri hot sauce
• 1.5 cups light lager beer
• ¼ cup chopped parsley
• ¼ cup chopped cilantro
• 1 tbsp lemon juice

Sazon seasoning

• 1 tsp garlic powder
• 1 pinch saffron
• ½ tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• 1 tsp ground annatto
• 1 tsp dried oregano
• ¼ teaspoon ground cumin

US Customary – Metric

Instructions

Prepare the Shrimp

• In a bowl, combine the cleaned and deveined shrimp with ½ tsp garlic powder and 1 tsp paprika. Mix well to coat the shrimp evenly. Set aside.
  

Sauté the Aromatics

• In a large skillet, heat 2 tbsp of butter and 1 tbsp olive oil over medium heat. Add the diced white onion and crushed garlic cloves. Sauté until the onion becomes translucent and the garlic is fragrant.
  

Add the Seasoning and Tomato Paste

• Stir in the sazon seasoning (or homemade version), 2 tsp paprika (if using store-bought sazon), and tomato paste. Cook for about 2 minutes, allowing the spices and tomato paste to meld with the onions and garlic.
  

Deglaze with Beer

• Pour in the light lager beer, stirring to deglaze the pan. Scrape up any brown bits from the bottom of the pan to incorporate into the sauce. Let the mixture simmer for 5-7 minutes until slightly reduced.
  
• Add in the peri peri hot sauce and simmer for 1 minute. Taste for salt and spice level.
  

Cook the Shrimp

• Add the seasoned shrimp to the pan. Add in the parsley and cilantro. If cilantro taste like soap to you please skip Make sure all the shrimp are covered in the sauce. Cover and cook for 2-3 minutes or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.
  

Emulsify the Sauce

• Stir in the remaining 2 tbsp of butter, allowing it to melt and emulsify into the sauce. This will give the sauce a rich, silky texture.
  
• Remove the skillet from heat and top with fresh lemon juice.
  

Serve

• Serve the Shrimp Mozambique hot, with plenty of crusty bread to soak up the delicious sauce, or over rice or pasta for a heartier meal.
  

Video

Nutrition

Serving: 1cup | Calories: 263kcal | Carbohydrates: 5g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 243mg | Sodium: 497mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1118IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

The post Shrimp Mozambique – Chili Garlic Shrimp appeared first on Lola Jay Yum!.

Elevate your taco game with these delicious taco hash browns. Combining the crispy texture of hash browns with the savory flavors of taco meat and all your favorite toppings, this dish is a must-try for any meal of the day. Perfect for busy mornings, leisurely brunches, or even a fun dinner option, taco hash browns bring a new level of excitement to your table. They are easy to make, incredibly versatile, and a surefire hit with both kids and adults alike. If you are in the mood for a taco bowl instead, you can try my Beef Loaded Taco Potato Bowl or my Crispy Taco Salad Bowl.

Why You’ll Love This Recipe

Easy to Make: Simple ingredients and straightforward steps make this a great option for any meal.

Versatile: Customize with your favorite toppings and proteins.

Flavorful: Combines crispy hash browns with the bold flavors of taco meat and chipotle queso.

Kid-Friendly: A fun and delicious way to get kids excited about breakfast.

Substitutions and Tips

Protein: Substitute ground beef or turkey with ground chicken or a plant-based meat alternative.

Cheese: Use any type of shredded cheese you prefer.

Heat: Adjust the spiciness by adding more or less adobo sauce to the chipotle queso.

What to Serve With

Side Salad: A fresh green salad with avocado and lime dressing complements the rich flavors.

Guacamole: Add a side of guacamole for extra creaminess.

Taco Hash Browns Video

Ingredients

Full recipe and instructions in the recipe card at the end of this post

Hash Browns

• 6 frozen hash browns

Taco Meat

• 1 lb ground beef or turkey: Provides the hearty, protein-packed base for the taco topping. Opt for lean ground meat to keep it lighter.
• 1 packet of your favorite taco seasoning: Adds the quintessential taco flavor, making this dish instantly recognizable and delicious.

Toppings

• 1 cup Mexican cheese: A blend of cheeses like cheddar, Monterey Jack, and others that melt beautifully over the hot taco meat.
• ¼ cup mozzarella: Adds a mild, creamy contrast to the sharper flavors of the Mexican cheese.
• ½ white onion, diced: Provides a fresh, crunchy bite that cuts through the richness of the meat and cheese.
• ¼ cup cilantro, diced: Brings a fresh, herby note that brightens the dish.
• Salsa: Adds a tangy, spicy element. Use your favorite store-bought or homemade salsa.
• Pico de Gallo: A fresh salsa made with diced tomatoes, onions, and cilantro that adds a bright, zesty flavor.

Chipotle Queso

• ½ cup queso dip: A creamy, cheesy dip that serves as the base for the chipotle queso sauce.
• ¼ cup sour cream: Adds tanginess and extra creaminess to the queso.
• 1 tbsp adobo sauce from chipotle peppers: Introduces a smoky, spicy kick to the queso, taking it to the next level.

Instructions

Full recipe and instructions in recipe card at the end of this post

Cook the Hash Browns

• Preheat your Air fryer to 350F. Cook for 5 minutes, flip, and cook for an additional 5 minutes or until golden and crispy.

Prepare the Taco Meat

• While hash browns are cooking, in a large skillet over medium heat, cook 1 lb of ground beef or turkey until browned.
• Drain excess fat.
• Add 1 packet of taco seasoning and follow the packet instructions, usually involving adding some water and simmering until thickened.

Make the Chipotle Queso

• In a small bowl, combine 1/2 cup of queso dip and 1/3 cup of sour cream.
• Stir in 1 tbsp of adobo sauce from chipotle peppers.

Assemble the Taco Hash Browns

• Place cooked hash browns on serving plates.
• Top each hash brown with a generous spoonful of taco meat.
• Sprinkle with 1 cup of Mexican cheese and ¼ cup of mozzarella. Return to air fryer for 4 minutes or until the cheese is melted
• Add your desired toppings: diced white onion, cilantro, salsa, and pico de gallo.
• Drizzle with chipotle queso.

FAQ

Can I use fresh hash browns instead of frozen?

Yes, fresh hash browns work great. Just make sure they are cooked until crispy.

Can I make this dish ahead of time?

You can prepare the taco meat and chipotle queso ahead of time. Reheat and assemble when ready to serve.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I make the hash browns in the oven?

Yes! Bake at 375F for about 6 minutes per side or until nice and golden and crispy.

Conclusion

Taco hash browns are a delightful twist on traditional breakfast dishes, combining the comfort of hash browns with the bold flavors of tacos. Perfect for breakfast, brunch, or even dinner, this versatile recipe is sure to become a family favorite.

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Taco Hash Browns

Elevate your taco game with these delicious taco hash browns. Combining the crispy texture of hash browns with the savory flavors of taco meat and all your favorite toppings, this dish is a must-try for any meal of the day. Perfect for busy mornings, leisurely brunches, or even a fun dinner option, taco hash browns bring a new level of excitement to your table. They are easy to make, incredibly versatile, and a surefire hit with both kids and adults alike.

Course Appetizer, Breakfast, Main Course, Snack

Cuisine American, Mexican

Keyword hash brown, taco

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 190kcal

Ingredients

• 6 frozen hash browns

Taco Meat:

• 1 lb ground beef or turkey
• 1 packet of your favorite taco seasoning

Toppings:

• 1 cup mexican cheese
• ¼ cup mozzarella
• ½ white onion diced
• ¼ cup cilantro diced
• Salsa
• Pico de Gaillo

Chipotle queso:

• ½ cup queso dip
• ¼ cup sour cream
• 1 tbsp adobo sauce from chipotle peppers

US Customary – Metric

Instructions

Cook the Hash Browns

• Preheat your Air fryer to 350F. Cook for 5 minutes, flip, and cook for an additional 5 minutes or until golden and crispy.

Prepare the Taco Meat

• While hash browns are cooking, in a large skillet over medium heat, cook 1 lb of ground beef or turkey until browned.
• Drain excess fat.
• Add 1 packet of taco seasoning and follow the packet instructions, usually involving adding some water and simmering until thickened.

Make the Chipotle Queso

• In a small bowl, combine 1/2 cup of queso dip and 1/3 cup of sour cream.
• Stir in 1 tbsp of adobo sauce from chipotle peppers.

Assemble the Taco Hash Browns

• Place cooked hash browns on serving plates.
• Top each hash brown with a generous spoonful of taco meat.
• Sprinkle with 1 cup of Mexican cheese and ¼ cup of mozzarella. Return to air fryer for 4 minutes or until the cheese is melted
• Add your desired toppings: diced white onion, cilantro, salsa, and pico de gallo.
• Drizzle with chipotle queso.

Nutrition

Serving: 1hashbrown | Calories: 190kcal | Carbohydrates: 3g | Protein: 23g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 422mg | Potassium: 293mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 1mg

The post Taco Hash Browns: A Flavor Pack Twist appeared first on Lola Jay Yum!.

Are you ready to elevate your pizza night with a gourmet twist? This Mushroom Puff Pastry Pizza with White Sauce is a delicious option perfect for any night of the week. Featuring a flaky puff pastry crust, a creamy white sauce, and topped with a medley of mushrooms, mozzarella, and fontina cheese and arugula. Now…if you want to take it next level see my secret addition below! It’s an easy dinner that will impress your family and friends! If you like this pizza check out my Crispy Pepperoni & Veggie Puff Pastry Pizza!

You can serve this Mushroom & White Sauce Puff Pastry Pizza as is or I love to pair mine with my Mediterranean Crunch Salad to get some greens in there as well! Or if you want more truffle you will love my Truffle Mushroom Mussels & Fries!

My Secret Bonus Addition

Once my pizza is done I like to add what I call a finishing touch! In addition to the arugula, I love to add fresh burrata, basil, truffle oil and balsamic glaze. Now listen….the pizza is delicious sans these additions but this takes it to THE NEXT LEVEL!!! Trust me!

Why We Love This Recipe

This Mushroom Puff Pastry Pizza with White Sauce is perfect for any occasion:

Gourmet Flavors: The combination of creamy white sauce, mushrooms, and gourmet toppings like burrata and truffle oil makes this pizza truly special.

Quick and Easy: Despite its sophisticated flavors, this pizza is easy to make and takes just 15-20 minutes to bake.

Versatile: Perfect for a fancy dinner party, a casual get-together, or a simple weeknight dinner.

Family Favorite: The rich, savory flavors are sure to please both kids and adults alike.

Mushroom & White Sauce Puff Pastry Pizza Video

If you enjoyed this video for Mushroom & White Sauce Puff Pastry Pizza, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.

Ingredients

Full recipe, instructions, and photos in recipe card at end of post

Pizza

• 1 sheet of puff pastry dough, thawed
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella cheese
• 1 cup shredded fontina cheese
• Fresh arugula, for topping
• Burrata cheese, for topping (optional)
• Truffle oil, for drizzling (optional_
• Balsamic glaze, for drizzling (optional)
• Fresh basil leaves, for garnish
• 2 eggs, beaten (for egg wash)

White Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1.5 cups milk
• 3 garlic cloves, minced
• ¼ cup boursin cheese
• ¼ tsp salt (or to taste)
• ¼ tsp fresh black pepper
• ¼ cup grated parmesan cheese

About Our Ingredients

Puff Pastry Dough: The star of the show, offering a light, flaky crust that differs from traditional pizza dough.

Mushrooms: Add a savory, umami flavor that pairs perfectly with the creamy white sauce.

Mozzarella and Fontina Cheese: These cheeses melt beautifully and provide a rich, gooey texture.

White Sauce: Made from butter, flour, milk, garlic, boursin, and parmesan cheese, this sauce is creamy and full of flavor.

Fresh Toppings: Arugula, burrata, truffle oil, balsamic glaze, and basil add a fresh, vibrant finish to the pizza.

Substitutions & Variations

Cheese Variations: Substitute mozzarella with a blend of cheddar, gouda, or even blue cheese for a different flavor profile.

Vegetarian Options: Add more vegetables like spinach, roasted red peppers, or caramelized onions. With these veggies, I would recommend sautéing your veggies with a little salt to remove some of the liquid so you don’t end up with a soggy dough

Meat Toppings: Add prosciutto, crispy bacon, or cooked sausage for a meaty twist.

Puff Pastry Pizza Pockets: Fold the puff pastry over the toppings and seal the edges to make portable pizza pockets.

Puff Pastry Wheels: Roll the topped puff pastry into a log and slice it into wheels before baking for a fun appetizer.

Mini Pizzas: Cut the puff pastry into smaller squares to create mini pizzas, perfect for parties or as a fun snack for kids.

How To Make Mushroom & White Sauce Puff Pastry Pizza

Full recipe, instructions, and photos in recipe card at end of post.

Prepare the White Sauce:

• In a small saucepan over medium heat, melt the butter. Add in your garlic and sauté for 1 minute. Add the flour and whisk continuously for about 2 minutes, until lightly golden.
• Gradually add the milk, continuing to whisk to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
• Stir in the boursin cheese, salt, black pepper, and grated parmesan cheese. Cook for another 2 minutes until the cheese is melted and the sauce is smooth. Remove from heat and set aside.

Prepare the Puff Pastry Crust:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
• Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings. Poke holes with a fork along the dough.
• We are going to blind bake your pastry dough to make sure it doesn’t get soggy. Egg wash your pizza and bake it for 10 minutes.

Assemble the Pizza:

• Remove the pizza from the oven and spread 1/4 cup of the white sauce evenly over the puff pastry, inside the border, using the back of a spoon.
• Sprinkle the shredded mozzarella and fontina cheese over the sauce.
• Add the sliced mushrooms evenly over the cheese.

Bake the Pizza:

• Place the puff pastry pizza in the preheated oven and bake for 6-8 minutes, or until the cheese is bubbly and melted.
• Remove from the oven and let it cool for a few minutes.

Finish with Toppings:

• Top the pizza with fresh arugula. Also, optional but I HIGHLY recommend :), torn pieces of burrata cheese, truffle oil, and fresh basil leaves.
• Drizzle balsamic glaze for an extra layer of flavor.

FAQ

Can I use a different cheese blend?

Yes, you can substitute fontina with gouda, gruyère, or even asiago for a different flavor profile.

Can I prepare the white sauce ahead of time?

Yes, you can make the white sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat by adding a little milk before using.

What are some other topping ideas?

Try adding caramelized onions, roasted red peppers, or even thin slices of prosciutto for a gourmet touch.

How should I store leftovers?

Store any leftover pizza in an airtight container in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

Print

Mushroom & Arugula Puff Pastry Pizza

This Mushroom Puff Pastry Pizza with White Sauce is a delicious option perfect for any night of the week. Featuring a flaky puff pastry crust, a creamy white sauce, and topped with a medley of mushrooms, mozzarella, and fontina cheese and arugula.

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Keyword pizza, pizza dough, puff pastry

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 slices

Calories 312kcal

Ingredients

Pizza

• 1 sheet of puff pastry dough thawed
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella cheese
• 1 cup shredded fontina cheese
• 1/2 cup Fresh arugula for topping
• Burrata cheese for topping (optional)
• Truffle oil for drizzling (optional_
• Balsamic glaze for drizzling (optional)
• Fresh basil leaves for garnish
• 2 eggs beaten (for egg wash)

White Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1.5 cups milk I used whole milk
• 3 garlic cloves minced
• ¼ cup boursin cheese
• ¼ tsp salt or to taste
• ¼ tsp fresh black pepper
• ¼ cup grated parmesan cheese

US Customary – Metric

Instructions

Prepare the White Sauce

• In a small saucepan over medium heat, melt the butter. Add in your garlic and sauté for 1 minute. Add the flour and whisk continuously for about 2 minutes, until lightly golden.
  
• Gradually add the milk, continuing to whisk to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
  
• Stir in the boursin cheese, salt, black pepper, and grated parmesan cheese. Cook for another 2 minutes until the cheese is melted and the sauce is smooth. Remove from heat and set aside.
  

Prepare the Puff Pastry Crust

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  
• On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
  
• Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings. Poke holes with a fork along the dough.
  
• We are going to blind bake your pastry dough to make sure it doesn’t get soggy. Egg wash your pizza and bake it for 10 minutes.
  

Assemble the Pizza

• Remove the pizza from the oven and spread 1/4 cup of the white sauce evenly over the puff pastry, inside the border, using the back of a spoon.
  
• Sprinkle the shredded mozzarella and fontina cheese over the sauce.
  
• Add the sliced mushrooms evenly over the cheese.
  

Bake the Pizza

• Place the puff pastry pizza in the preheated oven and bake for 6-8 minutes, or until the cheese is bubbly and melted. Remove from the oven and let it cool for a few minutes.
  

Finish with Toppings

• Top the pizza with fresh arugula. Also, optional but I HIGHLY recommend :), torn pieces of burrata cheese, truffle oil, and fresh basil leaves.
  
• Drizzle balsamic glaze for an extra layer of flavor.
  

Video

Nutrition

Serving: 1slice | Calories: 312kcal | Carbohydrates: 15g | Protein: 10g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 437mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 0.4mg | Calcium: 164mg | Iron: 1mg

The post Mushroom & White Sauce Puff Pastry Pizza appeared first on Lola Jay Yum!.

This Crispy Pepperoni & Veggie Puff Pastry Pizza recipe will revolutionize your pizza night with a fun twist on a classic favorite. This recipe is perfect for busy weeknights, movie night snacks, or any night of the week when you crave a delicious, homemade pizza. With a flaky puff pastry crust and flavorful toppings, this easy dinner is sure to become a family favorite! It’s on your table in under 30 minutes and everyone will be begging for seconds! If you like this pizza check out my Mushroom & White Sauce Puff Pastry Pizza!

You can serve this Crispy Pepperoni & Veggie Puff Pastry Pizza as is or I love to pair mine with my Mediterranean Crunch Salad to get some greens in there as well!

Why We Love This Recipe

This puff pastry pizza recipe is a game-changer for several reasons:

Quick and Easy: Perfect for busy weeknights, it takes just 15-20 minutes to bake.

Versatile: Customize with your favorite toppings to suit any taste.

Crispy and Flaky: The puff pastry crust offers a unique, flaky texture that you won’t get from traditional pizza dough.

Family Favorite: It’s a hit with kids and adults alike, making it ideal for any pizza night. And it’s such a great family activity.

Crispy Pepperoni & Veggie Pizza Video

If you enjoyed this video for Crispy Pepperoni & Veggie Pizza, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.

Ingredients

Full recipe, pictures, and instructions in the recipe card at the end of post

• 1 sheet of puff pastry dough, thawed
• 1/4 cup of your favorite pizza sauce (I used Rao’s)
• 2 cups shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1/4 cup sliced black olives
• 1/2 cup diced green bell pepper
• 1/4 tsp oregano powder
• Fresh basil leaves, for garnish
• 2 eggs, beaten (for egg wash)
• 1 tbsp flour (to dust pan)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

More About Our Ingredients

Puff Pastry Dough: This is the star of the show, offering a light, flaky crust that differs from traditional pizza dough.

Pizza Sauce: Use your favorite pizza sauce or tomato sauce as the base. It provides a rich, savory flavor.

Mozzarella Cheese: Shredded mozzarella melts beautifully, creating that classic stretchy, gooey cheese layer we all love.

Pepperoni: Adds a spicy, savory kick that’s a classic pizza topping.

Black Olives: They provide a briny, slightly salty flavor that complements the other ingredients well.

Green Bell Pepper: Adds a fresh, crunchy texture and a hint of sweetness.

Fresh Basil Leaves: These are added after baking to give a fresh, aromatic finish.

Egg Wash: Made with beaten eggs, it ensures the crust turns golden brown and crispy.

Substitutions & Variations

Cheese Variations: Substitute mozzarella with a blend of cheddar, gouda, or even blue cheese for a different flavor profile.

Meat Toppings: Swap out pepperoni for cooked sausage, ham, or crispy bacon. Parma ham adds a gourmet touch.

Vegetarian Options: Skip the meat and load up on vegetables like cherry tomatoes, mushrooms, and caramelized onions. With these veggies, I would recommend sautéing your veggies with a little salt to remove some of the liquid so you don’t end up with a soggy dough.

Herbs and Spices: Add a sprinkle of Italian seasoning or fresh oregano leaves for an extra burst of flavor.

Puff Pastry Pizza Pockets: Fold the puff pastry over the toppings and seal the edges to make portable pizza pockets.

Puff Pastry Wheels: Roll the topped puff pastry into a log and slice it into wheels before baking for a fun appetizer.

Mini Pizzas: Cut the puff pastry into smaller squares to create mini pizzas, perfect for parties or as a fun snack for kids.

Instructions

Full recipe, pictures, and instructions in the recipe card at the end of the post

Prepare the Puff Pastry Crust:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. We are going to blind bake our crust first to make sure we get a crispy crust.
• On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
• Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings.
• Poke the dough with your fork excluding the border.
• Egg wash the dough and bake for 10 minutes.

Add the Toppings:

• Remove from the oven and poke a few holes to allow the dough to deflate a bit.
• Spread the pizza sauce evenly over the entire pizza, inside the border, using the back of a spoon.
• Sprinkle the shredded mozzarella cheese over the sauce.
• Add the pepperoni, black olives, and diced green bell pepper evenly over the cheese. I cooked my green peppers for a few minutes to remove some of the liquid.
• Top with your oregano.

Bake the Pizza:

• Bake for an additional 6-8 minutes or until the cheese is fully melted.
• Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing.

Serve and Enjoy:

• Slice the puff pastry pizza using a pizza cutter or I love using kitchen shears. Serve warm and enjoy the delightful combination of crispy puff pastry and flavorful toppings.

FAQ

Can I use regular pizza dough instead of puff pastry dough?

Yes, you can, but you’ll get a different texture. Puff pastry dough gives a flaky, crispy crust, whereas regular pizza dough will be more chewy.

Can I make this recipe ahead of time?

This best works best if made fresh. However, you can do the blind baking first and then add your sauce and toppings when you are ready to bake it.

Why is my dough soggy?

It’s most likely because you skipped the blind baking step or you added too much sauce or toppings with too much liquid. If adding toppings like mushrooms or tomatoes, sauté them first with a little salt to remove some of the liquid.

How should I store leftovers?

Store any leftover pizza in an airtight container in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

Print

Crispy Pepperoni & Veggie Pizza

Are you ready to revolutionize your pizza night with a fun twist on a classic favorite? This Crispy Pepperoni & Veggie Puff Pastry Pizza recipe is perfect for busy weeknights, movie night snacks, or any night of the week when you crave a delicious, homemade pizza. With a flaky puff pastry crust and flavorful toppings, this easy dinner is sure to become a family favorite!

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword pizza, puff pastry

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 slices

Calories 235kcal

Ingredients

• 1 sheet of puff pastry dough thawed
• 1/4 cup of your favorite pizza sauce I used Rao’s
• 2 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1/4 cup sliced black olives
• 1/2 cup diced green bell pepper
• 1/4 tsp oregano powder
• Fresh basil leaves for garnish
• 2 eggs beaten (for egg wash)
• 1 tbsp flour to dust pan
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

Prepare the Puff Pastry Crust

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  
• On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
  
• Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings. Poke the dough with your fork excluding the border.
  
• Egg wash the dough and bake for 10 minutes.
  

Add the Toppings

• Remove from the oven and poke a few holes to allow the dough to deflate a bit.
  
• Spread the pizza sauce evenly over the entire pizza, inside the border, using the back of a spoon.
  
• Sprinkle the shredded mozzarella cheese over the sauce.
  
• Add the pepperoni, black olives, and diced green bell pepper evenly over the cheese. I cooked my green peppers for a few minutes to remove some of the liquid.
  
• Top with basil and oregano.
  

Bake the Pizza

• Bake for an additional 6-8 minutes or until the cheese is fully melted.
  
• Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing.
  

Serve and Enjoy

• Slice the puff pastry pizza using a pizza cutter or I love using kitchen shears. Serve warm and enjoy the delightful combination of crispy puff pastry and flavorful toppings.
  

Video

Nutrition

Serving: 1slice | Calories: 235kcal | Carbohydrates: 15g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 407mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg

The post Crispy Pepperoni & Veggie Puff Pastry Pizza appeared first on Lola Jay Yum!.