Recent Recipes

Italian Pasta Salad

Italian pasta salad recipe with salami, mozzarella, cherry tomatoes, and pepperoncini, all tossed in a simple olive oil and vinegar dressing. The pasta gets dressed while it's still warm so it soaks up more flavor, and a short chill in the fridge lets the vegetables slightly pickle in the dressing. It's a cold dish made ahead of time, and it actually tastes better the next day.

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💡Recipe Overview

Prep and Cook Time: 20 minutes to prep and 10 minutes to cook [pasta]
Cooking Method: Stove-top
Skill Level: Easy
Who this recipe is for: This Italian pasta salad recipe is for anyone who wants big antipasto flavor all in one bowl, and needs a mayo-free side that can sit out at a cookout without a second thought.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Antipasto Flavors, Less Fuss

You love antipasto flavors but don't want a platter that needs constant refilling? This is that, in one bowl. Salami, olives, and pepperoncini give you all that flavor without the fuss of restocking a spread every twenty minutes. It's also become my go-to once cookout season hits since there's no mayo involved, so I don't have to think twice about it sitting out in the heat for a few hours.

It's an easy one to make the night before and forget about, which is really what earns it a spot in my rotation. So it's great to serve when feeding a crowd. And, it holds its own next to whatever's coming off the grill, so it's an easy side to pair with just about anything you're already making.

Ingredients for Italian Pasta Salad

ingredients to make italian pasta salad layed out on a white counter.

Pasta: Any short pasta with ridges works well here since it holds onto the dressing. Fusilli is a solid choice, though rotini or farfalle work too. Einkorn or sprouted pasta are good ancestral swaps and hold up fine in a cold salad.
Salami: Diced for a good, hearty bite. A good Italian salami from a butcher counter or deli beats most pre-packaged options.
Mozzarella: Fresh pearls are the easiest to use since they need no cutting, but diced mozzarella works too (like I'm doing here).
Vegetables: Fresh vegetables like cherry tomatoes, red onion, and bell pepper add color and crunch, while black olives and pepperoncini bring the briny, zingy notes.
Dressing: A simple blend of olive oil and apple cider vinegar (check out my homemade apple cider vinegar recipe), then add garlic and oregano for that classic Italian flavor, rounding it out with sea salt and black pepper.

graphic of fork and spoon connected in a plant.

Make it Ancestral

Pasta salad isn't a traditional ancestral dish, and there's no pretending otherwise. But it's important to mention: good salami earns its place here. Traditional salami is fermented, cured with salt and time while beneficial bacteria slowly build that tangy flavor, the same process behind sauerkraut or sourdough.

Most commercial salami skips that slow fermentation in favor of fast acidulants, and leans on synthetic nitrates or nitrites to get the color and shelf life right. Look for salami from a butcher or small producer who takes the traditional route instead, fermented slowly and cured simply with salt and time.

Even "nitrate-free" labels are worth a second look, since many just swap in celery powder, which still delivers natural nitrates, just under a cleaner sounding name (though it does bring some natural antioxidants along with it). Find salami that's genuinely fermented and simply cured, and you've got an actual fermented food on the plate, which puts this dish closer to traditional and ancestral philosophy.

closeup of italian pasta salad in a white bowl.

How to Make Italian Pasta Salad

The complete printable recipe is below in the recipe card for your convenience.

mason jar filled with italian pasta salad dressing with vegetables on a platter in the background.

Step 1. Whisk the dressing

In a glass pint-size jar, combine the olive oil, apple cider vinegar, garlic, and herbs. Shake vigorously until emulsified. Set aside.

ingredients to make a italian pasta salad in bowls on a counter.

Step 2. Prep everything

Cook the pasta according to package instructions until just al dente. Take care not to overcook the pasta. While pasta is cooking, prep all the ingredients, including tomatoes, onions, bell peppers, salami, cheese, and olives.

Step 3. Drain the pasta

Drain and rinse the pasta under cold water to stop the cooking process and remove excess starch. While still gently warm, toss in ½ of the dressing to allow the pasta to absorb flavor.

Step 4. Combine

In a large bowl, combine all the ingredients together and toss until everything is coated evenly. Let the salad sit at room temperature for 20-30 minutes for flavors to meld. If not serving immediately, keep in the fridge but allow to come to room temp before serving.

Helpful Tips

Dress the pasta while it's still warm. Warm pasta absorbs the dressing much better than cold pasta, so tossing it with half the dressing right after draining and rinsing gives you more flavor throughout the pasta instead of just on the surface.
Avoid plastic bowls. Plastic bowls can hold onto the smell and color of the vinegar-based dressing over time, while glass or ceramic clean up easily and don't absorb anything.
Add a splash of pepperoncini brine. If the salad needs a little more flavor, add a splash of pepperoncini brine. The dressing mutes slightly once it's cold, so taste before serving and consider adding a splash to wake the flavors back.

💭Meal Prep Suggestion!
Make the full batch, then portion into individual glass containers once it's finished its initial chill. It keeps well for up to 4 days and actually gets better by day two or three as the flavors settle in. Hold back the parsley and a splash of pepperoncini brine, adding those fresh to each container right before eating so the color stays vibrant and the dressing doesn't taste flat by the end of the week.

italian pasta salad in a white bowl with a fork and a bigger platter filled with pasta salad on the side.

Serving Suggestions

This pasta salad holds its own as a light lunch, but it's just as good alongside dry brine chicken, salmon with mayonnaise, or chicken kotleti for a full spread.

It travels well, which makes it a great pick for potlucks, picnics, and backyard gatherings where it needs to sit out for a while without going bad. Unlike a good macaroni salad, this one doesn't have mayonnaise so you don't have to worry about it turning in the heat or racing the clock once it's out of the fridge.

italian pasta salad in a white bowl with a spoon in the bowl.

Frequently Asked Questions

How do I store and reheat Italian Pasta Salad?

Store leftover salad in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. Pull it out of the fridge 15-20 minutes before serving to take the chill off.

What's the best pasta for this salad?

Go with a short, ridged shape like fusilli or rotini. The curves and ridges hold onto the dressing, so you get flavor in every bite instead of it pooling at the bottom of the bowl. Farfalle or shells work too. Skip anything smooth and long like spaghetti; it won't grab the dressing the same way.

How far in advance can I make this?

Up to a day ahead is ideal. The flavors actually improve overnight as the vegetables soften slightly in the dressing, so this is a great one to prep the night before you need it.

Looking for more related salad recipes? Here are some ideas:

Did you make this Italian Pasta Salad Recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Italian Pasta Salad Recipe

Italian pasta salad with salami, mozzarella, fresh vegetables, and a tangy garlic dressing -- a cold side that's easy to make ahead.

Prep Time20

Cook Time10

Chill Time30

Total Time1

Course: Salad

Cuisine: American, Italian

Keyword: Italian pasta salad

Servings: servings

Calories: 576kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 pound short pasta
2 cups salami diced
2 cups mozzarella cheese or pearls
1 pint cherry tomatoes halved
1 bell pepper sliced
½ red onion sliced
1 cup black olives
¼ cup fresh parsley
½ cup pepperoncini

Dressing

½ cup olive oil
¼ cup apple cider vinegar
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon sea salt
¼ teaspoon black pepper

Instructions

In a small glass jar, combine the ½ cup olive oil, ¼ cup apple cider vinegar, 2 cloves garlic, minced, 1 teaspoon oregano, 1 teaspoon sea salt, and ¼ teaspoon black pepper. Shake vigorously until emulsified.
Boil 1 pound short pasta in heavily salted water until just al dente. Overcooking will lead to mushy salad after it sits in the dressing. Drain and rinse the pasta under cold water to stop the cooking process and remove excess starch. While still gently warm, toss in ½ of the dressing to allow the pasta to absorb flavor.
In a large bowl, combine the cooled pasta with 2 cups salami (diced), 2 cups mozzarella cheese or pearls, 1 pint cherry tomatoes (halved), 1 bell pepper (sliced), ½ red onion (sliced), 1 cup black olives (halved), ¼ cup fresh parsley (chopped), and ½ cup pepperoncini.
Pour the dressing over the salad and toss well to ensure every everything is coated well.
Let the salad sit at room temperature for at least 30 minutes before serving. This allows the flavors to meld. Garnish with fresh parmesan cheese if desired.

Video

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Pull it out of the fridge 15-20 minutes before serving to take the chill off.

Helpful Tips:

Dress the pasta while it's still warm. Warm pasta absorbs the dressing much better than cold pasta, so tossing it with half the dressing right after draining and rinsing gives you more flavor throughout the pasta instead of just on the surface.
Avoid plastic bowls. Plastic bowls can hold onto the smell and color of the vinegar-based dressing over time, while glass or ceramic clean up easily and don't absorb anything.
Add a splash of pepperoncini brine. If the salad needs a little more flavor, add a splash of pepperoncini brine. The dressing mutes slightly once it's cold, so taste before serving and consider adding a splash to wake the flavors back.

Nutrition

Pigs in a Blanket with Fresh Milled Flour

Pigs in a blanket get a homemade upgrade with a soft dough made from a blend of fresh milled flour and all-purpose flour, wrapped around hot dogs and baked golden. Because the dough is half regular flour, the texture stays familiar enough that kids and adults eat them without noticing anything different. If you've been wanting to try fresh milled flour, this is a low-pressure way to work it into a recipe your family already loves.

pigs in a blanket on parchment paper in a tray.

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💡Recipe Overview

Prep and Cook Time: 25 minutes to prep, 1 hour for dough to rise, and 15 minutes to bake
Cooking Method: Oven-baked
Who this recipe is for: The parent who wants a kid-friendly, nutrient-dense snack they feel good about putting on the table -- fresh milled flour and all.
Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

What Makes This Version Worth It

Pigs in a blanket are such a classic childhood food. Kids ask for them, adults eat just as many, and they disappear off the tray faster than anything else on the table. What keeps me making this version specifically is the dough -- knowing that half of it is fresh milled flour makes a difference to me even if nobody else notices or cares. It's a small swap that adds real nutrition to something that already gets eaten, and that's a win I'll take every time.

I make a triple batch when I'm doing a full meal prep day and freeze most of them. They reheat straight from frozen and work as a grab-and-go snack, a quick lunch, or a side on a busy weeknight. If you're already making the dough, double it - the extra effort is minimal and having a stash of these in the freezer is so great for long summer days.

Ingredients for Pigs in Blanket

Fresh-milled flour: Khorasan (Kamut) is my favorite wheat berry to work with. It's nutty and buttery delicious. If you don't have a grain mill, look for it at a health food store or order online. Bob's Red Mill whole wheat is the most accessible substitute.
All-purpose flour balances the fresh milled half and keeps the dough light and familiar.
Instant yeast goes straight into the dry ingredients -- no proofing needed. Make sure it's instant, not active dry. If using active dry, activate it first in the water.
Warm water, honey, and olive oil bring the dough together. Warm to the touch, not hot -- hot water kills the yeast.
Sea salt: fine sea salt distributes best through the dough.
Hot dogs: buy the best quality you can find. Uncured, no-nitrate options at the store or from your butcher are worth it. My favorite brands are True Story and Tetons.
Egg and sesame seeds: the egg wash gives you the golden crust, the sesame seeds add a little texture on top. You can swap the sesame seeds with poppy seeds or pretzel salt.

closeup of pigs in a blanket on parchment paper in a tray.

How to Make Pigs in Blanket with Fresh Milled Flour

The complete printable recipe is below in the recipe card for your convenience.

dough for pigs in a blanket in a metal bowl.

Step 1.

In the bowl of a stand mixer, add all ingredients, including fresh milled flour, all-purpose flour, yeast, water, honey, olive oil and salt. With the dough hook attachment, mix on low until combined and forms a soft ball. Set aside to rise.

dough for pigs in a blanket on white counter cut up into thin vertical pieces.

Step 2.

Punch the dough down and turn it over onto a floured surface. Roll it into a rectangle about 8x12 inches. Cut the dough into 12 strips, each roughly 1" wide and 8" long, then cut each strip crosswise to make 24 strips about 1x4 inches.

uncooked pigs in a blanket on metal pan.

Step 3.

Cut the hot dogs diagonally in half so you end up with two angled pieces from each one. Place a piece of hot dog at the wide end of a dough strip and roll it up toward the point, wrapping the dough loosely around the hot dog. Place each one seam-side down on a parchment-lined baking sheet, spacing them out so they have room to puff while baking.

uncooked pigs in a blanket on parchment paper with oil.

Step 4.

In a small ramekin, whisk the egg with a splash of water or milk. Brush the egg wash over each wrapped hot dog, making sure to get the seams and edges so they bake up golden and shiny. Top with sesame seeds or topping of choice. Bake for 15 minutes or until dough rises and is golden brown.

Helpful Tips

Add more flour if needed. Fresh milled flour can make the dough sticky, so add up to ¼ cup more all-purpose flour, a tablespoon at a time, until the dough forms a soft ball.
Cut the hot dogs on a bias. Cutting each hot dog diagonally in half gives you angled pieces that fit the tapered dough strips better and make for a more even wrap from end to end.
Pigs in a blanket unroll or come apart while baking: The dough probably wasn't pressed firmly enough at the seam when wrapped. Pinch the seam gently against the hot dog before placing it seam-side down, which helps it hold its shape in the oven.

Product Highlight!

I use the Nutrimill Harvest Grain Mill and it lives on my counter permanently -- it's too pretty to put away. Quiet, easy to use, and grinds straight into the bowl with almost no mess.

Use code NOURISH20 for discount.

Grab yours →

💭Meal Prep Suggestion!
This recipe doubles or triples easily. Make a large batch, bake them all, and freeze in a single layer before transferring to a freezer bag. They reheat straight from frozen at 350°F for 12 to 15 minutes -- no thawing needed. A triple batch on a Sunday means a grab-and-go snack or easy lunch for weeks.

pigs in a blanket on parchment paper on a metal pan.

Frequently Asked Questions

How do I store and reheat pigs in blanket?

Store leftover pigs in blanket in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F oven for 8-10 minutes or until warmed through. These glass snap containers are perfect for leftovers.

Can I freeze pigs in a blanket?

Yes! To freeze, let the baked pigs in blanket cool completely, then freeze them in a single layer on a tray until sold before transferring to a freezer bag or airtight container, where they'll keep for up to 2 months. You can reheat frozen pieces straight from the freezer on a baking sheet in a 350°F oven for 12 to 15 minutes, no need to thaw first.

Can I assemble these ahead and bake later?

Yes. Assemble, place on the baking sheet, cover, and refrigerate for up to 12 hours before baking. Bring them to room temperature before baking.

Looking for more related recipes? Here are some ideas:

Did you make this pigs in the blanket with fresh milled flour? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Pigs in a Blanket with Fresh Milled Flour

Pigs in a blanket with a soft, homemade dough made from fresh milled and all-purpose flour, wrapped around hot dogs.

Prep Time25

Cook Time15

Rising Time1

Total Time1 40

Course: Appetizer, Lunch, Snack

Cuisine: American

Keyword: pigs in a blanket, pigs in blanket

Servings: pieces

Calories: 109kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 cup fresh milled flour like Khorasan/Kamut
1 cup all-purpose flour
2 ¼ teaspoon instant yeast
1 cup warm water
1 tablespoon honey
1 tablespoon olive oil
½ teaspoon sea salt
12 hot dogs cut diagonally in half lengthwise
1 egg, whisked with a splash of water or milk
1 tablespoon white sesame seeds

Instructions

In the bowl of an stand mixer, add all ingredients, including 1 cup fresh milled flour like Khorasan/Kamut, 1 cup all-purpose flour, 2 ¼ teaspoon instant yeast, 1 cup warm water, 1 tablespoon honey, 1 tablespoon olive oil, and ½ teaspoon sea salt. With the dough hook attachment, mix on low until combined.
Gradually increase the speed to medium until a soft dough forms. Knead with the dough hook for about 8-10 minutes. You may need to add a few tablespoons of flour to make a soft dough ball. It should stick to the bottom of the bowl but separate easily from the sides.
Place the dough into a well-oiled bowl. Cover and let rise for 1 hour or until doubled in size.
Preheat oven to 400°F. Punch the dough down and turn it over onto a floured surface. Roll it into a rectangle about 8x12 inches. Cut the dough into 12 strips, each roughly 1" wide and 8" long, then cut each strip crosswise to make 24 strips about 1x4 inches.
Cut 12 hot dogs diagonally in half on a bias so you end up with two angled pieces from each one. Place a piece of hot dog at the wide end of a dough strip and roll it up toward the point, wrapping the dough loosely around the hot dog. Place each one seam-side down on a parchment-lined baking sheet, spacing them out so they have room to puff while baking.
In a small ramekin, whisk 1 egg, whisked with a splash of water or milk. Brush the egg wash over each wrapped hot dog, making sure to get the seams and edges so they bake up golden and shiny. Top with 1 tablespoon white sesame seeds. Bake for 15 minutes or until dough rises and is golden brown.

Video

Notes

Storage: Store leftover pigs in blanket in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F oven for 8-10 minutes or until warmed through. To freeze, let the baked pigs in blanket cool completely, then freeze them in a single layer on a tray until sold before transferring to a freezer bag or airtight container, where they'll keep for up to 2 months. You can reheat frozen pieces straight from the freezer on a baking sheet in a 350°F oven for 12 to 15 minutes, no need to thaw first.

Helpful Tips:

Add more flour if needed. Fresh milled flour can make the dough sticky, so add up to ¼ cup more all-purpose flour, a tablespoon at a time, until the dough forms a soft ball.
Cut the hot dogs on a bias. Cutting each hot dog diagonally in half gives you angled pieces that fit the tapered dough strips better and make for a more even wrap from end to end.
Pigs in a blanket unroll or come apart while baking: The dough probably wasn't pressed firmly enough at the seam when wrapped. Pinch the seam gently against the hot dog before placing it seam-side down, which helps it hold its shape in the oven.

Nutrition

Easy Roasted Dry-Brined Chicken

This easy roasted Dry Brine Chicken gives you crispy skin and juicy meat with very little effort. Salt the bird the night before, then roast it with a simple garlic and herb rub the next day. The salt seasons the meat all the way through while drying out the skin for that crackly texture, and most of the work happens while you sleep.

roast chicken carved in a black platter.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep, at least 4 hours for brining but overnight is best, and 1.5 hours to roast
Cooking Method: oven-baked
Dietary Info: high-protein, paleo, ancestral diet
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

The Real Reason Roast Chicken Disappoints

Roast chicken has a reputation problem. Not because it's hard, but because most people have eaten dry, disappointing breast meat at least once and figured that's just how roast chicken is.

The truth is, it's not you -- it's the bird.

The breast and the legs are fundamentally different cuts that want different things from the oven, and when you cook them together as a whole bird, you're basically asking two very different people to agree on a thermostat setting.

The breast is done first and dries out fast. The legs need more time and heat to break down properly.

Dry brining solves a big part of this problem by seasoning the meat deeply in advance so even if the breast edges toward done, it's still juicy and flavorful rather than chalky and sad.

Spatchcocking helps too -- flattening the bird evens out the cook so the legs catch up without sacrificing the breast. It's not a perfect system, but it's a significantly better one, and once you try it you'll understand why this method gets made on repeat around here.

Ingredients for Dry Brine Roast Chicken

Whole chicken: Pasture-raised or air-chilled is worth it here -- the skin crisps up better and the flavor is noticeably different. Check your local farmer's market or look for air-chilled at the grocery store.
Sea salt: I think it's fair to say no one is using table salt at this point, right? Use a good sea salt or kosher salt -- it's doing the heavy lifting in this recipe and the flavor difference is real.
Dried herbs and spices: Use your favorites but my go-to blend for roast chicken is garlic powder, paprika, parsley, thyme, and oregano.
Olive oil: Use a real extra virgin, not a blended or "light" variety. This will help bind the rub and helps the skin brown evenly.
Onions and lemons: These go on the bottom of the pan -- they create a delicious "gravy" at the end to pour over the chicken.
Root veggies: If you want to make this dish a complete meal, add a pound of baby potatoes and 2-3 carrots to the roast.

How to Make Dry Brine Chicken Juicy

The complete printable recipe is below in the recipe card for your convenience.

Step 1.

Spatchcock the chicken first if you haven't already (totally optional), then pat it completely dry with paper towels and season both sides generously with sea salt, get under that skin! That's where the real magic happens. Place it skin-side up on a rimmed baking sheet and refrigerate uncovered for a few hours. The salt penetrates the meat while the fridge air dries out the skin.

seasoning ingredients for roast chicken.

Step 2.

In a small bowl, mix the seasonings, including garlic powder, paprika, dried parsley, dried thyme, and oregano. You can use other seasonings or whatever you have on hand. This is just my go-to for chicken. It's flavorful and fresh.

roast chicken seasoned in a baking sheet.

Step 3.

Preheat the oven and pull the chicken out of the fridge to allow it to come to room temperature. Coat the chicken with a little olive oil and rub the spice mixture all over the skin and a little bit of underside.

roast chicken seasoned with onions and lemon.

Step 4.

Place the chicken, breast side up over cut onions and lemons. Roast until the chicken is cooked through. Remove from oven and allow to rest.

Helpful Tips

Brining tip: If you place the chicken on a wire rack set in a baking dish, the chicken won't sit in the juices. It's not necessary but maybe helpful to achieve a better brine. Brine anywhere from 4 hours up to 48 hours. The longer the better. You may also want to dry the chicken after pulling it out of the fridge.
Salt it well: Don't just season the surface -- get under the skin and directly onto the breast meat. That's how the salt actually penetrates and tenderizes, not just flavors the outside.
Make it a full meal: If you want to make it a complete meal, add seasoned baby potatoes and chopped carrots around the chicken when you remove the cover and roast with the chicken for 45-50 minutes. Don't add them in at the beginning or they'll become mushy and overcooked.
Spatchcocked chicken: Omit roasting covered and just roast uncovered for 45-50 minutes, it'll cook quicker.

💭Meal Prep Suggestion!
If you're going through the effort, roast two chickens at once. While they're still warm, pull all the meat off the bones -- it comes off so much easier than when it's cold. Store the meat in an airtight container in the fridge for up to 4 days and use it throughout the week in salads, soups, tacos, or sandwiches. Toss the carcasses straight into a pot or slow cooker for bone broth.

roast chicken in a baking dish with lemons and onions.

Serving Suggestions

Roast chicken is one of those meals that works for a busy weeknigh just as well as a holiday table. It doesn't need much -- a good bird cooked well is the meal.

Keep it simple: Serve straight from the pan with the roasted onions and lemons from the bottom of the dish. They're soft, caramelized, and worth eating.
Make it a complete meal: Add seasoned baby potatoes and chopped carrots directly to the pan -- the timing tip for this is already in the recipe card so they don't overcook.
Add a side: Yukon gold mashed potatoes or a simple house salad round out the plate without competing with the chicken.
Make it a full spread: For gatherings or Sunday dinners, pair it with oven roasted broccolini, butter cabbage, or buttery green beans.
Leftover chicken meat: Slice the breast and shred the leftover chicken meat to add to recipes that call for cooked chicken like Chicken Caesar Pasta Salad, 30-minute Chicken Pad Thai, and high-protein Chicken Cabbage Casserole.
Use the drippings: Don't pour them out. Spoon them over the carved chicken or use as a base for a quick pan sauce or gravy. You can also check out this chicken gravy recipe for more tips.

dry brine chicken on black platter with parsley garnish.

Frequently Asked Questions

How do I store and reheat dry brine chicken?

I recommend picking off all the meat while the chicken is still at room temperature, as it pulls away much easier than when chilled. Store the meat in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. These glass snap containers are perfect for leftovers. To reheat, add to an air fryer and reheat the pieces in 350°F for about 10 minutes. Or crisp up in a little avocado oil in a skillet over medium heat until warmed through.

Can I freeze dry-brined chicken?

Yes, at two different stages. Before cooking, once the brine is complete you can wrap it tightly and freeze it raw for up to 3 months - the salt has already done its work. After cooking, pull the meat off the bones while still warm, cool completely, and freeze in meal-sized portions for up to 3 months. Just know the crispy skin won't survive the freezer -- it goes soft on reheat. Save the bones for broth, those freeze well too.

Do I rinse the chicken after dry brining?

No. Don't rinse it. The salt has been absorbed into the meat -- rinsing it off defeats the purpose and adds unnecessary moisture back to the skin you've been working to dry out.

Looking for more chicken recipes? Here are some ideas:

Did you make this dry brine chicken? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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5 from 1 vote

Easy Roasted Dry Brine Chicken

This method focuses on a strategic 4-hour air-dry in the refrigerator to achieve a shatteringly crispy skin while keeping the meat deeply seasoned and juicy.

Prep Time15

Cook Time50

Brining Time4

Total Time5 5

Course: Main Course

Cuisine: American

Keyword: dry brine chicken, spatchcock chicken

Servings: servings

Calories: 297kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 whole chicken approx. 4 lbs
1 ½ tablespoon sea salt for the dry brine
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon dried thyme
½ teaspoon oregano

Instructions

Optional: Place the 1 whole chicken breast-side down on a large cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Save it for broth. Flip the bird over and press firmly on the breastbone until it cracks and lies flat.
Pat the chicken extremely dry with paper towels. Season both sides of the chicken with 1 ½ tbsp sea salt, especially getting under the skin so the salt penetrates through the breast. Flip it skin-side up and place it on a rimmed baking sheet. Place in the refrigerator, uncovered, for at least 4 hours. This allows the salt to penetrate the meat while the fridge air dehydrates the skin.
Preheat your oven to 400°F. Remove the chicken from the refrigerator and allow to come to room temperature. Do not rinse.
In a small bowl, mix the 1 tsp garlic powder, 1 tsp paprika, 1 tsp dried parsley, 1 tsp dried thyme, and ½ tsp oregano to create a rub.
Coat the chicken with 1 tablespoon olive oil and rub the herb mixture all over the skin and a little bit of underside.
In a roasting pan, place sliced onions and lemons on the bottom. If the chicken is not spatchcocked, stuff it with lemon wedges or slices. Cover and roast for 30 minutes. Remove the cover and continue to roast for another 45-50 minutes. The chicken is done when the breast reaches 160°F and the thighs reach 175°F. Remove from the oven and let the chicken rest on the wire rack for 15 minutes before carving.

Notes

Storage: I recommend picking off all the meat while the chicken is still at room temperature, as it pulls away much easier than when chilled. Store the meat in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, add to an air fryer and reheat the pieces in 350°F for about 10 minutes. Or crisp up in a little avocado oil in a skillet over medium heat until warmed through.

Helpful Tips:

Brining tip: If you place the chicken on a wire rack set in a baking dish, the chicken won't sit in the juices. It's not necessary but maybe helpful to achieve a better brine. Brine anywhere from 4 hours up to 48 hours. The longer the better.
Tuck the wings: To prevent the very tips of the wings from burning, tuck them behind the shoulders of the chicken or under the breast before roasting.
Make it a full meal: If you want to make it a complete meal, add seasoned baby potatoes and chopped carrots around the chicken when you remove the cover and roast with the chicken for 45-50 minutes. Don't add them in at the beginning or they'll become mushy and overcooked.
Spatchcocked chicken: Omit roasting covered and just roast uncovered for 45-50 minutes, it'll cook quicker.

Nutrition

Spicy Gochujang Panko Crusted Fish

Gochujang panko-crusted spicy fish is a weeknight sheet pan dinner that comes together fast with just a handful of ingredients. Rockfish fillets (or another mild white fish) are brushed with a savory, slightly spicy mayo glaze made from gochujang and soy sauce, topped with panko and sesame seeds, and broiled until tender and the fish flakes easily.

panko crusted white fish with sesame seeds and green onions.

This spicy fish came together the same night as the miso pasta and the shaved carrot salad. Basically, a fridge clean-out dinner that needed a protein.

Rockfish fillets (or any other mild white fish), a tub of gochujang, mayonnaise, and panko. The glaze takes two minutes to stir together, the broiler does the rest, and the whole thing is on the table in under 20 minutes.

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💡Recipe Overview

Prep and Cook Time: 10 minutes to prep and 8 minutes to bake
Cooking Method: Oven-baked
Who this recipe is for: Anyone who wants a fast, high-flavor weeknight fish that doesn't require a lot of complicated technique. If broiled fish sounds intimidating, this one will change that.
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Crispy Panko Crust Without Deep Frying - Spicy Fish!!!

I'll be honest, rockfish is not the fish that gets the fanfare. Salmon gets the Instagram posts, the fancy dinners, the "omega-3 rich superfood" headlines. Amiright?

Rockfish just sits there at Costco in its plastic-sealed styrofoam tray, quietly being wild-caught, mild, versatile, and a fraction of the price. I grab a package almost every run. If not for my Cajun Fish Tacos, then a sheet pan spicy fish situation like this one.

It's the fish that works with everything -- a bold gochujang glaze, a squeeze of lemon and herbs, a simple pan sauce -- because it doesn't fight you. Mild flavor, firm enough to hold up under a broiler, and done in under 10 minutes. Salmon could never.

Ingredients for Panko Crusted Spicy Fish

Rockfish: I pick mine up at Costco, where it's consistently available as wild-caught fillets. Any wild-caught mild white fish works here: wild cod, wild halibut, or wild mahi-mahi are all good options. Avoid farmed if you can; wild fish has better flavor and holds up better under the broiler. If Tilapia is your girl... well, you do you!
Mayonnaise: The base of the glaze. It helps the gochujang adhere to the fish and adds a subtle richness under the crust. Use homemade avocado oil mayonnaise for best flavor and nutrition profile.
Gochujang paste: A Korean fermented chili paste that is so flavorful! Savory, slightly sweet, and so spicy. Find it in the international aisle or at any Asian grocery store. See the heat note in tips if you're cooking for a spice-sensitive crowd.
Soy sauce or tamari: Thins the glaze slightly and adds a layer of salt. Use tamari to keep it gluten-free.
Panko breadcrumbs: Coarser than regular breadcrumbs, which is what gives you that distinct crispy crust. Use regular homemade breadcrumbs if that's all you have available.
White sesame seeds: Scattered over the top before broiling. They toast in the oven and add a subtle nuttiness to every bite.

Substitutions and Variations

The gochujang mayo base is flexible. A few directions you can take it:

Milder version: Swap half the gochujang for white miso for less heat with the same depth of flavor
Citrus finish: A squeeze of lime over the top right before serving brightens the whole dish
Different fish: Wild cod is the most widely available swap and works beautifully here. Wild halibut is meatier and takes a minute or two longer under the broiler
Gluten-free: Use tamari instead of soy sauce and check your panko; most standard panko contains wheat, but gluten-free panko is easy to find

spicy glazed white fish crusted with panko breadcrumbs and sesame seeds.

Helpful Tips

Start with dry fillets: Make sure you pat the fish completely dry before anything else. Otherwise, the glaze will not adhere to the fillets.
Broil not bake: Low broil is intentional here. High broil will burn the panko before the fish has a chance to cook through, especially on thin fillets. Keep it low and watch it closely those last few minutes.
Adjust the heat: Gochujang brings real heat at 3 tablespoons. If you're cooking for kids or anyone spice-sensitive, start with 1 to 1 ½ tablespoons. You can always serve extra gochujang on the side for those who want more.
Don't overcook fish: Overcooked fish is dry and rubbery -- pull it the moment it flakes. Thin fillets move fast under a broiler.

panko crusted with sesame seeds fish on a sheet pan.

Serving Suggestions

This fish was first served as part of a three-dish fridge clean-out dinner alongside creamy miso pasta and shaved carrot salad with sesame rice vinegar dressing, and that combination is hard to beat. The spice from the fish, the richness of the pasta, and the brightness of the carrot salad all work together. It's perfection in a bowl.

On its own, it pairs well with:

Anything with butter like this butter cabbage
Bone broth rice
Cucumber and cabbage salad
Roasted bok choy

white fish crusted with spicy glaze and sesame seeds on a white platter.

Frequently Asked Questions

How do I store and reheat spicy fish?

Best straight off the pan when the breadcrumbs at its crispiest. Leftovers keep in the fridge for up to 2 days. Reheat in a 375°F oven for 6 to 8 minutes -- skip the microwave, it turns the crust soggy. These glass snap containers are perfect for leftovers.

What is gochujang?

In short, it's a Korean fermented chili paste that's used in many Asian-inspired recipes. It's savory, slightly sweet, and spicy. It's widely available now in most grocery stores in the international aisle. Trader Joe's even carries gochujang. Brands vary in heat level, so taste yours before committing to the full three tablespoons.

Can I bake this instead of broiling?

You can, but the crust won't be as crispy. If baking, use 425°F for 12 to 15 minutes depending on the thickness of your fillets.

How do I know when the fish is done?

It flakes easily when pressed at the thickest part with a fork. Don't wait for it to look completely opaque on top -- by then it's usually overcooked.

Looking for more seafood recipes? Here are some ideas:

Did you make this spicy fish? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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flakey white fish with sesame seeds and panko breadcrumbs.

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Gochujang Panko Crusted Spicy Fish

Rockfish fillets brushed with a savory gochujang mayo glaze, topped with panko and sesame seeds, and broiled until golden and flaky in under 10 minutes.

Prep Time10

Cook Time8

Total Time18

Course: Dinner, Main Course

Cuisine: Asian

Keyword: baked white fish, gochujang fish, panko crusted fish

Servings: servings

Calories: 1441kcal

Author: Anya @ Prepare & Nourish

Ingredients

6 rockfish fillets any mild white fish works here - cod, halibut, mahi-mahi
⅓ cup mayonnaise
3 tablespoons gochujang paste see notes
1 ½ tablespoon soy sauce or tamari
1 cup panko breadcrumbs
2 tablespoons white sesame seeds

Instructions

Set your oven to low broil and position the rack about 6 inches from the broiler.
Pat 6 rockfish fillets completely dry with a paper towel and lay them out on the prepared sheet pan. Don't skip this step -- moisture is what prevents the glaze from adhering properly.
In a small bowl, stir together ⅓ cup mayonnaise, 3 tablespoons gochujang paste, and 1 ½ tablespoon soy sauce or tamari until smooth. Using a pastry brush, spread the glaze evenly over the top of each fillet only. Go all the way to the edges but it's not necessary to get the underside.
Sprinkle 1 cup panko breadcrumbs generously over each glazed fillet, followed by a scatter of 2 tablespoons white sesame seeds. No pressing needed -- the glaze holds everything in place.
Broil on low for 6 to 8 minutes, keeping a close eye after the 5 minute mark. The panko should be golden and the fish should flake easily at the thickest part when done. No flipping needed.

Notes

Storage: Best straight off the pan when the panko is at its crispiest. Leftovers keep in the fridge for up to 2 days. To reheat, use a 375°F oven for 6 to 8 minutes.

Helpful Tips:

Broil not bake: Low broil is intentional here. High broil will burn the panko before the fish has a chance to cook through, especially on thin fillets. Keep it low and watch it closely those last few minutes.
Adjust the heat: Gochujang brings real heat at 3 tablespoons. If you're cooking for kids or anyone spice-sensitive, start with 1 to 1 ½ tablespoons. You can always serve extra gochujang on the side for those who want more.
Don't overcook fish: Overcooked fish is dry and rubbery -- pull it the moment it flakes. Thin fillets move fast under a broiler.

Nutrition

Shaved Carrot Salad with Sesame Rice Vinegar Dressing

Shaved carrot salad is a 15 minute, no-cook side dish that works alongside just about anything, but most notably Asian-inspired recipes. Carrots are ribboned with a vegetable peeler and tossed with celery, bell pepper, white onion, and cilantro, then dressed in a sesame rice vinegar dressing with a little kick from crushed red pepper. Sharp, savory, with a little heat.

shaved carrot salad with bell peppers and celery.

Some of the best recipes I've made came from staring into a fridge full of vegetables that needed ot be used before they turned ugly.

This shaved carrot salad is one of those. A bunch of carrots, a couple of celery ribs, half an onion, a green bell pepper sitting in the crisper -- not enough of anything to build a full dish around, but more than enough to make something really good together.

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💡Recipe Overview

Prep and Cook Time: 25 minutes to prep
Dietary Info: Whole30, Paleo, GAPS
Who this recipe is for: If you've got a handful of vegetables in the crisper that need to be used up, including a bunch of carrots, this is a good place to start.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

This Shaved Carrot Salad uses vegetables that are easy to have on hand

The first time I made this, it was a side for the miso pasta and gochujang panko crusted fish I was putting together that same evening. I almost didn't bother with a salad at all, but the fridge needed clearing and we needed something fresh and crunchy on the table. What came together in about 15 minutes ended up being the thing everyone kept picking at.

The dressing. Oh, boy - that dressing! It's sharp and savory, with a little splash of rice vinegar, toasted sesame oil, a little heat from crushed red pepper. It coats the ribboned carrots in a way that makes the whole bowl taste so Asian, umami, so delicious! Totally not improvised.

Love that there's no cooking involved. No special equipment. Just a vegetable peeler, a sharp knife, and whatever you have in the crisper drawer.

Ingredients for Shaved Carrot Salad

Carrots: Six medium carrots, peel them before ribboning so the dressing absorbs evenly.
Celery: Two ribs sliced on a slight angle gives you longer, more attractive pieces.
Green bell pepper: Green holds up better than red or yellow in a raw salad, it's firmer and releases less moisture, but the red, orange, or yellow bell pepper are sweeter and would work just as well here.
White onion: Sharper bite than yellow, which works well with the dressing. See the tip below if raw onion runs strong for your family.
Cilantro: If you've got cilantro haters at the table, flat-leaf parsley is a straightforward swap (though not as flavorful in this salad).
Dressing: A blend of rice vinegar, toasted sesame oil (make sure it's toasted, not plain), and crushed red pepper flakes and salt. A garnish of sesame seeds to top it all off. You can sub homemade apple cider vinegar for rice vinegar, if desired.

Substitutions and Variations

This salad was part of my end-of-the-month fridge clean-up, and as such, I used whatever I happened to have in the back of my crisper drawer. I encourage you to do the same. The dressing is bold enough to cover most veggies. Here are some ideas:

Cucumber: sliced thin or ribboned the same way as the carrots
Radishes: paper-thin rounds add a peppery bite
Shredded purple cabbage: adds color and holds up well dressed
Sugar snap peas: sliced on an angle, they stay crisp and sweet
Thinly sliced fennel: mild anise flavor that works surprisingly well with sesame
Green onion: swap for the white onion if that's what you have

carrots shaved into ribbons in a white bowl with thin sliced bell peppers and celery.

Helpful Tips

Thin but not too thin: No mandoline needed here. A vegetable peeler is all you need for the carrots, and a sharp chef's knife handles everything else. The goal is thin, not perfect.
Onion trick: If raw onion tends to run sharp for your family, soak the sliced onion in cold water for 5 minutes, then drain and pat dry before adding it in. It takes the bite right off without losing the flavor.
Let it rest: Give the salad 5-10 minutes before serving to pull the flavors together.

💭Meal Prep Suggestion!
Best eaten the day it's made. The prep work like ribboning the carrots, slicing the vegetables, can be done a day ahead. Store everything undressed in an airtight container and toss with the dressing right before serving. Dressed leftovers keep for up to two days; the texture softens but the flavor holds.

meal of shaved carrot salad, miso noodles, and panko crusted fish.

Serving Suggestions

This salad was made to sit next to something rich or spicy to cut through all those deep flavors. Any Asian-inspired dish will be a hit with this shaved carrot salad. It was originally served alongside creamy miso pasta and spicy gochujang panko crusted fish, and that combination is still the best way to eat it.

It also works well with dumpling lasagna, baked chicken cutlets, slow cooker duck, or any rice bowl that needs a crunchy, acidic element on the side.

shaved carrot ribbons with celery and bell pepper and sesame seeds.

Frequently Asked Questions

How do I store shaved carrot salad?

This salad is best eaten the day it's made, while the vegetables still have their crunch. If making ahead, keep the dressing separate and toss right before serving. Dressed leftovers keep in the fridge for up to 2 days. These glass snap containers are perfect for leftovers.

Can I use mandoline instead of a vegetable peeler?

Yes, a mandoline on a thin setting works well. The peeler gives wider, more flexible ribbons but either works great.

My dressing separated - is this normal?

Yes! Oil and vinegar often separate without an emulsifier. Just give it a quick whisk right before pouring over the salad and you're good.

Looking for more delicious carrot recipes? Here are some ideas:

Did you make this shaved carrot celery salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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shaved carrot ribbons, thinly sliced celery and bell pepper in a white bowl.

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Shaved Carrot Salad with Sesame Rice Vinegar Dressing

A crisp, no-cook side salad with ribboned carrots and shaved vegetables tossed in a sharp sesame rice vinegar dressing -- ready in 15 minutes with minimal effort.

Prep Time25

Total Time25

Course: Side Dish

Cuisine: Asian

Keyword: Asian carrot salad, sesame carrot salad, shaved carrot salad

Servings: servings

Calories: 175kcal

Author: Anya @ Prepare & Nourish

Ingredients

6 medium carrots, peeled
2 ribs celery
½ medium green bell pepper
½ medium white onion
¼ cup fresh cilantro, chopped

Dressing

3 tablespoons rice vinegar
¼ cup toasted sesame oil
1 teaspoon white sesame seeds
½ teaspoon crushed red pepper flakes
½ teaspoon sea salt

Instructions

Using a vegetable peeler, run it along the length of each carrot to create long, thin ribbons. Rotate the carrot as you go and keep peeling until you've worked your way through all 6 medium carrots, peeled. Add the ribbons to a large bowl.
Slice 2 ribs celery on a slight angle to get longer, prettier pieces. Slice ½ medium green bell pepper and ½ medium white onion as thin as you can with a sharp knife. Add everything to the bowl with the carrots. Add ¼ cup fresh cilantro, chopped and toss the vegetables together.
In a small bowl, whisk together the 3 tablespoons rice vinegar, ¼ cup toasted sesame oil, 1 teaspoon white sesame seeds, ½ teaspoon crushed red pepper flakes, and ½ teaspoon sea salt. Pour over the vegetables and toss well to coat.
Taste and add more salt if needed. Let the salad sit for 5 to 10 minutes before serving -- the vegetables will soften slightly while the dressing soaks in. Toss once more before plating.

Notes

Storage: This salad is best eaten the day it's made while the vegetables still have their crunch. If making ahead, keep the dressing separate and toss right before serving. Dressed leftovers keep in the fridge for up to 2 days.

Helpful Tips:

Thin but not too thin: No mandoline needed here. A vegetable peeler is all you need for the carrots, and a sharp chef's knife handles everything else. The goal is thin, not perfect.
Onion trick: If raw onion tends to run sharp for your family, soak the sliced onion in cold water for 5 minutes, then drain and pat dry before adding it in. It takes the bite right off without losing the flavor.

Nutrition

Smothered Stuffed Bell Peppers

Smothered stuffed bell peppers made with seasoned ground beef, soaked rice, and caramelized onions -- all baked in a creamy tomato sauce until the cheddar is bubbly and the sauce has thickened around the peppers. Soaking the rice ahead of time means no precooking, and pre-roasting the peppers keeps everything on track without a lot of extra effort.

Be honest -- do you actually eat the bell pepper or do you quietly push it to the side? I won't judge.

Either way, this recipe works. The filling is what most people are after anyway (no?), and the pepper is really just the vessel. And that creamy, tomato-ey sauce - perfection! Bell pepper season runs from late summer into fall, which is when I make this most, but I love making this year-round because it's just that reliable (and super easy!)

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💡Recipe Overview

Prep and Cook Time: 25 minutes to prep and 50 minutes to bake
Cooking Method: Stove-top & Oven-baked
Who this recipe is for: This one is for the home cook who wants a satisfying, from-scratch dinner that doesn't require a lot of techinque or specialty ingredients. Just good food made simply.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Why This Easy Stuffed Bell Peppers recipe works!

If stuffed peppers have ever felt like more work then they're worth, this version will change that.

The filling comes together without any fuss, and the fact that the rice doesn't need to be precooked is one less step that makes this more doable on a weeknight. You soak it while you prep everything else and it finishes right in the oven.

I've already made this three times in the past month and it hasn't gotten old. It also makes a great make-ahead meal -- stuff the peppers the night before, refrigerate, and bake the next day with the sauce poured over fresh. Pair it with a simple green salad or a slice of sourdough to soak up the extra sauce and dinner is done.

Ingredients for Stuffed Bell Peppers

ingredients layed out for stuffed bell peppers.

Ground beef - An 80/20 blend is ideal here because the fat keeps the meat moist through the longer bake. Leaner blends tend to dry out. It's also why I don't recommend going for super lean ground chicken breast or ground turkey.
Bell peppers - Any color works, though green are classic and their slight bitterness balances the richness of the sauce well. I use whatever is available to me or what I have on hand.
Long-grain white rice - This is the one non-negotiable. Instant or short-grain won't hold up through the soak and bake the way long-grain does. I used white basmati. Soak it with water as soon as you start working on the recipe.
Tomato paste - Gives the sauce the backbone. Look for one in a jar, not cans. You can also use tomato sauce instead but I love using the paste and controlling the texture as I need it.
Heavy cream - This is what turns the tomato mixture into a proper smothering sauce. It softens the acidity and thickens as it bakes, so don't swap it for anything lighter. Also, because it may curdle too if you lower the fat content.
Seasonings - I like to use a simple blend of Italian seasoning and sea salt. It ties the flavors together.
Cheddar - If you have a few extra minutes, shredding from a block melts noticeably better than the bagged kind. And you avoid all the anti-caking agents.

Substitutions and Variations

Try other ground meats - Any ground meat works here, including ground turkey, chicken, bison, or pork or a blend of any of these. For an extra nutrient boost, swap in an ancestral blend (a mix of organ meats and ground beef) without changing anything else in the recipe.
Try jarred salsa - If you love the Porcupine Meatballs in my Dinner, Decoded e-cookbook, you know how a jarred salsa and heavy cream situation can light up a dish. It's the best and I regularly use that instead of the tomato paste to make a similar flavor profile.
Seasonings - If you'd rather build your own seasoning, a combination of dried oregano, thyme, basil, and a pinch of garlic powder works just as well. You can also use ranch seasoning as another option.

close up stuffed bell pepper cut in half in a large bowl with a fork.

How to Make Smothered Stuffed Bell Peppers

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

halved green bell peppers in a deep saute pan.

Step 1. Prep

Start with soaking your rice with water first. Set that aside. The longer it sits in water, the quicker it'll cook in the oven. Then, pop the bell pepper halves in the oven to pre-roast. Just a quick 15-20 minute roast is enough.

sauteed diced onions in a stainless steel pan.

Step 2. Saute

In a skillet over medium heat, melt the butter and warm avocado oil. Add diced onions and cook until translucent and softened. Stir occasionally. This should take about 15 minutes. Add minced garlic at the end and cook until fragrant.

tomato paste diluted with water to make a liquid to smother bell peppers.

Step 3. Whisk

While the rice is soaking, peppers are roasting, and onions are caramelizing, whisk the tomato paste with a little bit of water or broth (more nutrients and flavor!).

sauteed onions with tomato mixture in a stainless steel pan.

Step 4. Combine

Pour half of the tomato-broth/water mixture into the sautéed onions and stir well to combine. Reserve the remaining tomato sauce for the smothering sauce.

a white bowl of ground beef, white rice, seasoning, and sauteed onions with tomato mixture.

Step 5. Make the stuffing

Drain the soaked rice and rinse well. In a large bowl, combine the meat, drained rice, onion tomato mixture, Italian seasoning, and salt. Mix until just combined.

uncooked stuffed bell peppers in a deep saute pan.

Step 6. Stuff the peppers

Mound the meat and rice filling generously into each bell pepper half. Dome it slightly above the rim of the bell pepper. It'll be a hefty, generous portion. Nestle them snugly back into the pan.

creamy tomato mixture in a pan with stuffed green bell peppers.

Step 7. Smother

Stir together the heavy cream and the reserved tomato sauce mixture. Taste for salt - I like to add a little more salt at this stage. Pour over the stuffed bell peppers. Cover the pan tightly with a lid or foil and bake for 40 minutes until the meat is cooked through.

stuffed bell peppers in a creamy tomato sauce in a deep dish pan.

Step 8. Bake

Remove the cover or lid, sprinkle shredded cheese evenly over the peppers and return back to the oven for 10 more minutes or until the cheese is bubbly and melted and rice is cooked through.

Helpful Tips

Use long-grain white rice -- no precooking needed. Soaking it in cold water while you prep is enough to jump-start the process, so it finishes cooking through in the oven without any extra steps beforehand. But the type of rice is important here if you're soaking it.
Pre-roast the peppers before stuffing. Skipping this step means the pepper and the filling won't finish at the same time. You'll either end up with undercooked pepper or overcooked meat. So be sure to pre-roast for 15-20 minutes.
Dome the filling generously above the rim. The meat shrinks slightly as it cooks, so piling it high gives you a full, hearty result rather than a sunken filling.
If the rice or filling looks undercooked, cover the pan. Place the lid on your pan or cover tightly with foil and return to the oven for another 10 minutes -- the trapped steam finishes the job.

Product Highlight!

Staub Cast Iron Saute Pan with Chistera Lid

I start and finish the peppers in this pan. The lid traps the steam perfectly when you need to finish the filling to cook through.

Grab yours →

💭Meal Prep Suggestion!
The filling can be mixed and stuffed into the peppers up to 24 hours ahead. Cover and refrigerate until you're ready to bake. Make the smothering sauce fresh before it goes into the oven or pre-whisk it and keep it in a jar in the fridge.

stuffed bell peppers being smothered by creamy tomato sauce

Serving Suggestions

Smothered stuffed green bell peppers are a complete meal on their own - protein, starch, and vegetable all in one pan. That said, a simple side rounds things out nicely if you're feeding a hungrier crowd or stretching a meal further.

A dollop of raw sour cream is a traditioanlly Slavic choice. But you can also add a simple house salad or this cucumber cabbage salad or cucumber tomato onion salad (another two delicious Slavic recipes).

stuffed bell peppers in a deep pan with a creamy tomato sauce.

Frequently Asked Questions

How do I store and reheat stuffed bell peppers?

Store leftover stuffed bell peppers in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, transfer the bell peppers to a small covered saucepan and warm over medium-high heat. You can also reheat in the oven. Place the peppers in an oven-safe dish, spoon some of the sauce over the top, cover with foil, and warm at 350°F for 20 to 25 minutes until heated through.

Can I freeze smothered stuffed bell peppers?

Yes! Arrange fully cooked and cooled peppers in a single layer in a freezer-safe container with sauce poured over them, freeze for up to 3 months, and thaw overnight in the refrigerator before reheating covered in the oven as above.

Why does the sauce look thin before going into the oven?

The cream and tomato mixture loosens as it heats and thickens as it bakes. As long as you bake uncovered for the last 10 minutes or so, it will reduce into a proper sauce by the time cheese goes in.

Why did my rice not cook through?

Either the pan needed more liquid or the steam escaped too quickly. Add a splash of water or broth to the pan to increase the liquid or keep the stuffed bell peppers covered to allow the rice to cook through.

Looking for more related recipes? Here are some ideas:

Did you make this stuffed bell peppers? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Smothered Stuffed Bell Peppers

Smothered stuffed bell peppers filled with seasoned ground beef and soaked rice, covered in a creamy tomato sauce and topped with melted cheddar.

Prep Time25

Cook Time50

Total Time1 15

Course: Main Course

Cuisine: American

Keyword: smothered bell peppers, stuffed bell peppers, stuffed green bell peppers

Servings: servings

Calories: 1216kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 cup long-grain white rice uncooked
4 green bell peppers halved lengthwise, seeds removed
2 tablespoons butter
1 tablespoon avocado oil
1 yellow onion diced
3 garlic cloves minced
½ cup tomato paste
1 cup broth or water
2 pounds ground beef
1 tablespoon Italian seasoning
2 teaspoons salt
1 cup heavy cream
1 cup cheddar cheese shredded
2 tablespoons fresh parsley chopped for garnish

Instructions

Place 1 cup long-grain white rice in a bowl and cover with cold water and set aside while you prepare everything else. This soaking jumpstarts the cooking process so the rice cooks through in the oven.
Preheat the oven to 400°F. Arrange the 4 green bell peppers, halved lengthwise, seeds removed, cut side up in a deep saute pan or baking dish. Drizzle lightly with oil and roast for 15 minutes until just softened but still holding their shape. Remove and set aside.
In a skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon avocado oil. Add diced 1 yellow onion and cook slowly, stirring occasionally, until golden and sweet, about 15 minutes. Stir in minced 3 garlic cloves and cook until fragrant.
Whisk together ½ cup tomato paste and 1 cup broth or water until smooth. Pour half into the onion-garlic mixture and stir to combine. Reserve the remaining for the smothering sauce.
Drain the soaked rice well. In a large bowl, combine the 2 pounds ground beef, drained rice, onion tomato mixture, 1 tablespoon Italian seasoning, and 2 teaspoons salt. Mix until just combined but do not overwork the meat.
Mound the meat and rice filling generously into each par-roasted pepper half, doming the filling slightly above the rim of the bell pepper. Nestle them snugly back into the pan.
Add 1 cup heavy cream to the reserved tomato sauce mixture and stir together until smooth and creamy. Taste and adjust salt if needed. Pour this creamy tomato sauce evenly over the stuffed peppers. Bake covered (lid or foil) for 35 minutes, then uncover for the last 5 minutes to allow the sauce to reduce and thicken.
Sprinkle shredded 1 cup cheddar cheese evenly over the tops of the peppers. Return to oven for 5-7 minutes until the cheese is melted and bubbly.
Remove from oven and let rest for 5 minutes. Spoon the thickened sauce from the pan over each pepper and garnish with 2 tablespoons fresh parsley.

Video

Notes

Storage: Store leftover bell peppers along with the creamy sauce in airtight container in the refrigerator for up to 4 days. To reheat, place them in an oven-safe dish, spoon some of the sauce over the top, cover with foil, and warm at 350°F for 20 to 25 minutes until heated through. If the sauce has thickened too much in the fridge, add a splash of water or cream before covering. These freeze well. To freeze: arrange fully cooked and cooled peppers in a single layer in a freezer-safe container with sauce poured over them, freeze for up to 3 months, and thaw overnight in the refrigerator before reheating covered in the oven as above.

Helpful Tips:

Use long-grain white rice -- no precooking needed. Soaking it in cold water while you prep is enough to jumpstart the process, so it finishes cooking through in the oven without any extra steps ahead of time. But the type of rice is important here if you're soaking it.
Pre-roast the peppers before stuffing. Skipping this step means the pepper and the filling won't finish at the same time -- you'll either end up with undercooked pepper or overcooked meat. So be sure to pre-roast for 15-20 minutes.
Dome the filling generously above the rim. The meat shrinks slightly as it cooks, so piling it high gives you a full, hearty result rather than a sunken filling.
If the rice or filling looks undercooked, cover the pan. Place the lid on your pan or cover tightly with foil and return to the oven for another 10 minutes -- the trapped steam finishes the job.

Nutrition

Creamy One-Pan Miso Pasta

Miso pasta doesn't get simpler than this. White miso paste is whisked together with chicken broth and chili crisp directly in the pan, and the pasta cooks right in that broth until it absorbs everything -- no draining, no separate pots. You get a creamy, savory, slightly spicy bowl of noodles that tastes so delicious. Three ingredients in the sauce and one pan to wash.

miso pasta in a deep pan on a wooden board with green onions.

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💡Recipe Overview

Prep and Cook Time: 5 minutes to prep and 20 minutes to cook
Cooking Method: Stove-top
Tools Needed: deep saute pan
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

What End-of-the-Month Cooking Looks Like

This recipe came out of one of my end-of-month fridge clean-outs. I do this every month. That last week before grocery shopping where I challenge myself to stop spending and actually cook through what we have. Because I'm trying realllllly hard to avoid food waste.

The fettuccine was sitting in the pantry, the last of the miso paste was in the fridge, I always have chicken broth on hand, and the chili crisp is a permanent fixture in my kitchen. That's genuinely all this took.

What started as a "use it up" dinner has made it into the regular rotation, and I've already made it three times since.

Rice noodles would be the more traditional choice with these flavors, and I'll likely make it that way next time, but fettuccine worked beautifully, and honestly, nobody at my table knew the difference.

If you want to round it out into a full meal, a soft boiled egg on top or some shredded chicken stirred in goes a long way. Add a crisp, fresh salad, and you have an actual dinner without much extra effort.

Ingredients for Miso Pasta

The best thing about this miso pasta recipe is how short and simple the ingredient list is.

White miso paste is the base of this sauce and where all the savory depth comes from. Look for it in the refrigerated section near the tofu -- a short ingredient list of soybeans, rice or barley, salt, and water is what you want. Bonus points for a traditionally fermented miso paste.
Chicken broth is doing double duty here, thinning out the miso and cooking the pasta directly. Homemade chicken bone broth or whole chicken broth is ideal if you have it, but a good quality store bought broth with a clean ingredient list works just fine.
Chili crisp is the secret ingredient that gives this miso pasta a nice kick. It's in the international aisle at most grocery stores, but if you have a Trader Joe's nearby, their Crunchy Chili Onion is the cleanest option with olive oil as the base and a short ingredient list. It runs milder in heat than other brands, so don't be shy with it -- start with the full 2 tablespoons and taste from there.
Fettuccine or rice noodles both work here. I used fettuccine to clean out the pantry, but rice noodles are the more traditional choice with these flavors and worth trying if you have them on hand. See the notes section for adjusted liquid amounts.
Scallions or green onions go on at the end as a garnish. Slice them on a bias for a cleaner look on the plate.

Make it Ancestral

Miso paste is a traditionally fermented food that has been a staple in Asian cultures for centuries. The fermentation process breaks down the soybeans, making them easier to digest and richer in beneficial enzymes. This is real food with a long history -- not something to fear, so if you've been avoiding it (like I mistakenly have for years), don't.

miso noodles with a spoon on the right side and scallions garnish.

Helpful Tips

Miso sauce note: Starting with just 1 cup of broth to dissolve the miso is what gives this sauce its creamy, smooth base. Don't rush that step or add all the broth at once -- the miso needs that smaller amount of liquid and gentle heat to fully incorporate without lumps.
Adjust the heat: Chili crisp varies in heat level by brand. Start with 1 tablespoon if you're cooking for kids or spice-sensitive eaters, and let people add more at the table.
Sodium note: The sodium for this dish comes primarily from the miso paste and chicken broth. If you're watching your sodium intake, swap in a low-sodium chicken broth. Miso paste also varies by brand, so check your label. The flavor holds up well either way.
Rice noodles for traditional: If using rice noodles instead of fettuccine, reduce the total broth to 3 to 3.5 cups. Rice noodles cook much faster (3 to 5 minutes) and absorb liquid quickly -- too much and they go mushy. Bring the broth to a simmer first before adding them, and keep a close eye on the texture. I just happened to have fettucini so I went with it but rice noodles would be a more traditional choice with these flavors.

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Deep Saute Pan

A wide, deep saute pan is what makes this recipe work. You need enough surface area for the pasta to lay flat and enough depth to hold the broth without it sloshing everywhere. Here's my favorite:

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💭Meal Prep Suggestion!
The miso broth base can be made ahead and stored in the fridge for up to 3 days. When you're ready to eat, bring it back to a simmer and cook the pasta fresh directly in the broth. This keeps the noodles from sitting in liquid and going soft, and dinner is still on the table in under 15 minutes.

miso pasta in a stainless steel deep pan with a spoon and napkin on the side.

Serving Suggestions

Miso pasta is a hearty base but it needs a protein to make it a complete meal. Serve it topped with soft boiled eggs, oven roasted whole chicken, or Panko crusted fish -- all of which take minimal effort and round the dish out nicely.

We love serving this shaved carrot salad or napa cabbage salad with carrots with any Asian-inspired sides like this miso pasta. A ferment like homemade kimchi or spicy sauerkraut is also a good option to balance the crispiness and add a little heat.

miso pasta with a spoon and green onion garnish.

Frequently Asked Questions

How do I store and reheat miso pasta?

Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will continue absorbing the broth as they sit. These glass snap containers are perfect for leftovers. To reheat, add a splash of broth or water to the pan and warm over low heat, stirring gently until heated through.

Can I freeze miso pasta?

This one doesn't freeze well. Cooked noodles break down in the freezer and come out mushy once thawed. If you want to get ahead, freeze just the miso broth base without the noodles and cook fresh pasta directly in it when you're ready to eat.

My sauce turned out lumpy. What happened?

The miso didn't fully dissolve before the rest of the broth was added. Always start with a smaller amount of warm broth and whisk the miso thoroughly until completely smooth before adding the remaining liquid.

Looking for more related recipes? Here are some ideas:

Did you make this creamy miso pasta? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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miso pasta in a stainless steel pan with green onions garnish.

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Creamy Miso Pasta with Chili Crisp

A creamy, savory, slightly spicy one-pan noodle dinner made with miso paste, chili crisp, and nourishing broth. It's ready in 30 minutes and made from pantry staples.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Side Dish

Cuisine: Asian

Keyword: miso noodles, one pan noodles

Servings: servings

Calories: 366kcal

Author: Anya @ Prepare & Nourish

Ingredients

½ cup white miso paste
4 cups chicken broth divided
2 tablespoons chili crisp
8 ounces dry fettucini see notes if using rice noodles
2 bunches scallions or green onions for garnish

Instructions

In a large, wide sauté pan over medium heat, add the ½ cup white miso paste and 1 cup of 4 cups chicken broth. Whisk steadily until the miso fully dissolves and the mixture is smooth and creamy, about 2 to 3 minutes. Don't let it boil yet.
Whisk in the 2 tablespoons chili crisp until combined.
Pour in the remaining 3 cups of broth and bring to a gentle simmer.
Add the 8 ounces dry fettucini directly to the pan, spreading them evenly across the pan. Press them down into the broth and cook uncovered, stirring frequently, for 10 to 12 minutes until the noodles are tender and most of the broth has been absorbed. If the pan gets too dry before the pasta is done, add a small splash of broth or water and keep going.
Taste and adjust. Add more chili crisp if you want more heat. Garnish with 2 bunches scallions or green onions for garnish, cut on a bias (diagonally).

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will absorb the remaining broth as they sit -- add a splash of broth or water when reheating, then warm over low heat, stirring gently. Not recommended for freezing.

Helpful Tips:

Miso sauce note: Starting with just 1 cup of broth to dissolve the miso is what gives this sauce its creamy, smooth base. Don't rush that step or add all the broth at once -- the miso needs that smaller amount of liquid and gentle heat to fully incorporate without lumps.
Adjust the heat: Chili crisp varies in heat level by brand. Start with 1 tablespoon if you're cooking for kids or spice-sensitive eaters, and let people add more at the table.
Sodium note: The sodium for this dish comes primarily from the miso paste and chicken broth. If you're watching your sodium intake, swap in a low-sodium chicken broth. Miso paste also varies by brand, so check your label. The flavor holds up well either way.
Rice noodles for traditional: If using rice noodles instead of fettuccine, reduce the total broth to 3 to 3.5 cups. Rice noodles cook much faster (3 to 5 minutes) and absorb liquid quickly -- too much and they go mushy. Bring the broth to a simmer first before adding them, and keep a close eye on the texture. I just happened to have fettucini so I went with it but rice noodles would be a more traditional choice with these flavors.

Nutrition

Quick 10-Minute Ramen Recipe

This creamy Quick 10-Minute Ramen recipe is the ultimate upgrade to those cheap ramen packs from your college days. Instead of using a mystery flavor packet, you'll whisk together a few simple ingredients to create a rich, velvety broth in minutes. It’s a fast, practical way to get a comforting meal on the table using real food.

creamy ramen with soft-boiled eggs and steak in a white bowl.

Looking for more real food version of your favorite takeout flavors?? 
Check out Egg Roll in a Bowl, Homemade Miso Soup, and Viral Dumpling Lasagna.

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💡Recipe Overview

Prep and Cook Time: 10 minutes to prep and 10 minutes to cook
Cooking Method: Stove-top
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

This Quick Ramen Recipe is my Go-To Noodle Bowl

This has been my husband's late-night "snack" - if we want to call it that - for many months, and I've made various versions of it whenever I've failed to have proper dinner plans.

It starts with a creamy base made with whisked eggs, mayo, and whatever seasonings I have on hand - usually hoisin sauce, sriracha, or chili crisp, depending on how the mood strikes.

But the real secret is using a real-food version of those Top Ramen seasoning packets. The ingredients are clean, and the flavor is spot on, so I feel good about serving it. It’s basically made my husband’s late-night snack dreams come true, and I love that I can get a nourishing, college-style bowl of noodles on the table without any of the processed junk.

And the best part? It's so versatile - I usually use this to finish up whatever protein we have leftover. Whether it's roast chicken, chuck roast, or even beef tongue, you name it. It is a great way to ensure there is no food waste while still putting together a meal that feels intentional and satisfying.

Make it Ancestral

To bring this quick homemade ramen recipe closer to its traditional, nutrient-dense roots, swap the hot water for a true, long-simmered bone broth. Depending on what you have on hand, you can easily shift the flavor profile of this ramen by using one of the foundational broths:

Beef Bone Broth: Use this for a deeper, more robust flavor that stands up well to hoisin and chili crisp.
Chicken Feet Bone Broth: A lighter, versatile option that lets the ginger and garlic shine through.
Meat Stock: Easier on the gut and also give you meat to add to your ramen bowl.
Whole Chicken Broth: Like meat stock, you have a super flavorful broth and the meat to add to your bowl. A total win!

Helpful Tips

Separated Broth: If the broth looks broken or oily after adding the hot liquid (this can happen if added too quickly - slow down!), remove it from the heat and whisk vigorously for a few seconds to re-emulsify the fats and proteins into a smooth, cohesive liquid.
Salty Marinated Eggs: You can marinate the eggs for up to 12 hours but I don't recommend any longer than that, as they will become hardened and change texture (totally safe to eat, just not as pleasant). You can also dilute the marinade with water to allow for longer soaking.
Crisp up the Meat: For added texture, I recommend crisping up any leftover meat you have over medium-hot heat in a healthy fat. Whether it's leftover chicken, steak, or beef tongue, it always taste better when crispied up.

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Real Food Ramen Seasonings

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ramen seasonings from clean monday meals.

creamy steak ramen with noodles and greens.

Serving Suggestions

Traditionally, ramen soup is served as a concentrated bowl of noodles in a savory broth, topped with various proteins and vegetables to create a balanced meal. The broth acts as the main flavor so starting with a rich base that ties everything together is key here.

Garnish with fresh green onions (sliced on a bias), sesame seeds, and a drizzle of chili oil and you're good.

Protein: The broth works well with any protein you have on hand. Leftover steak, shredded roast chicken, chuck roast, or beef tongue are all excellent ways to make the bowl more filling. I recommend crispying the leftover meat over medium heat in a little fat for added texture and flavor.

Vegetable: When in season, I like to add some roasted bok choy. I just cook it in the air fryer so it's really hands off. Bean sprouts are also great option.

Ferments: If you want to add some friendly bacteria to your bowl, I recommend throwing in some fermented jalapenos.

ramen with steak, noodles, and soft-boiled egg with green onions.

Frequently Asked Questions

How do I store and reheat homemade ramen?

Store leftover broth and noodles in separate airtight containers for up to 4 days. These glass snap containers are perfect for leftovers. And I like to use wide-mouth mason jars for broth leftovers. To reheat, transfer the ramen broth to a small saucepan and warm over low heat, stirring often. If the broth splits (resembling scrambled eggs), whisk to maintain the emulsion. Pour over warm noodles and add the toppings.

Can I freeze ramen soup or broth?

No, I don't recommend because this recipe has eggs and mayonnaise which does not freeze and thaw well. Especially when you use homemade mayonnaise.

What do I do if my broth separates or breaks?

If the emulsion breaks, don't worry. You can usually fix it by giving it a quick pulse with an immersion blender or whisking it vigorously over very low heat until it comes back together.

Looking for more related recipes? Here are some ideas:

Did you make this Quick 10-Minute Ramen recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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quick ramen recipe with steak, ramen noodles, and soft-boiled eggs.

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Quick 10-Minute Ramen Recipe

Make this creamy Quick Ramen recipe with real food ingredients and none of the junk. It tastes just like college but much better.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Asian

Keyword: healthy ramen recipe, quick ramen recipe, ramen reqipe

Servings: servings

Calories: 201kcal

Author: Anya @ Prepare & Nourish

Ingredients

4 bricks ramen noodles

Marinated Eggs

4 soft-boiled eggs
1 cup soy sauce

Creamy Ramen Broth

1 egg
2 tablespoons mayonnaise
¼ cup ramen seasoning
2 teaspoons hoisin sauce
2 quarts hot water or broth

Ramen Toppings

leftover meat
bok choy
green onions
chili crisp

Instructions

Add peeled 4 soft-boiled eggs to a quart-size wide mouth mason jar. Pour 1 cup soy sauce or more as needed to cover all eggs. You may need to add a fermentation weight to keep the eggs covered in soy sauce. Set aside while working on the rest of the dish.
Cook 4 bricks ramen noodles per package instructions.
In a medium pot, whisk 1 egg, 2 tablespoons mayonnaise, ¼ cup ramen seasoning, and 2 teaspoons hoisin sauce together to create a smooth paste. Turn on the heat to low and slowly pour 2 quarts hot water or broth over the paste, whisking constantly. Continue to whisk as the liquid heats to ensure the egg tempers gradually and the mayonnaise emulsifies, resulting in a creamy, smooth broth.
Divide the cooked ramen noodles among the bowls and ladle the creamy broth over them. Top each bowl with the halved eggs and your choice of garnishes, such as leftover meat, bok choy, green onions, and chili crisp before serving.

Notes

Storage: Store leftover broth and noodles in separate airtight glass containers for up to 3 days to prevent the noodles from becoming mushy. Reheat the broth over low heat in a saucepan, whisking to maintain the emulsion and avoid the egg from scrambling. Add noodles once the broth has been warmed through. Avoid freezing.

Helpful Tips:

Separated Broth: If the broth looks broken or oily after adding the hot liquid (this can happen if added too quickly - slow down!), remove it from the heat and whisk vigorously for a few seconds to re-emulsify the fats and proteins into a smooth, cohesive liquid.
Salty Marinated Eggs: You can marinate the eggs for up to 12 hours but I don't recommend any longer than that, as they will become hardened and change texture (totally safe to eat, just not as pleasant). You can also dilute the marinade with water to allow for longer soaking.
Crisp up the Meat: For added texture, I recommend crisping up any leftover meat you have over medium-hot heat in a healthy fat. Whether it's leftover chicken, steak, or beef tongue, it always taste better when crispied up.

Nutrition

Egg Roll in a Bowl Recipe

Egg Roll in a Bowl recipe is a deconstructed version of the classic appetizer, focusing on ground chicken, cabbage, and lots of Asian-inspired flavors. It’s a practical, family-friendly 20-minute meal. If you're looking for a fast, comforting dinner that actually makes you feel good, this one-pan recipe is a reliable staple for your weekly rotation.

egg roll in a bowl in a work on a wooden board.

Looking for more one-pan meals? 
Check out Basque Chicken, Ground Beef and Sweet Potato Skillet, and No-Crust Pizza.

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💡Recipe Overview

Prep and Cook Time: 10 minutes to prep and 10 minutes to cook
Cooking Method: Stove-top
Dietary Info: Keto/Low-Carb, Whole30, Paleo, GAPS, Ancestral diet
Tools Needed: wok
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Ingredients for Egg Roll in a Bowl

Ground turkey or chicken: Any ground meat can work here, including ground pork, which is traditionally used, but I am going with ground chicken.
Vegetables: Green cabbage and carrots. You can use a fresh head of green cabbage and a few carrots or grab a 16-oz bag of coleslaw mix for a faster option. Additionally, you can throw in a little bit of broccoli slaw for added nutrients.
Aromatics: Red onion, green onions, ginger, and garlic will add great flavor.
Seasonings: Rice vinegar for acidity, coconut aminos that is a soy-free alternative, and a drizzle of toasted sesame oil for a finishing oil.

Substitutions and Variations

This recipe is very flexible. You can mix and match and use whatever you have on hand to build this one-pan dish. Ground pork, beef, or an ancestral blend can replace the poultry, while Napa or red cabbage work well if you don't have green. Swap the red onion for yellow onion or shallots, and use apple cider vinegar or lime juice if you're out of rice vinegar. For the sauce, tamari or liquid aminos are easy substitutes for coconut aminos or even the traditional soy sauce. Lastly, any high-heat fat like ghee, beef tallow, or lard works perfectly for the sauté.

Make it Ancestral

To make this dish more ancestral, swap the poultry for a grass-fed ancestral beef blend that includes heart and liver. The heavy use of garlic, ginger, and savory coconut aminos provides enough umami to naturally mask the taste of the offal, making this an ideal recipe for sneaking more nutrient-dense organ meats into your diet.

How to Make Egg Roll in a Bowl

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

sauteed red onions in a large wok for making egg roll in a bowl.

Step 1.

In a large skillet or wok over medium-high heat, saute the onion, whites of the green onions and cook until it begins to soften and turn translucent.

step 2 of egg roll in a bowl in a large wok.

Step 2. Instructions

Add ground meat and cook until browned and cooked through. Add garlic, ginger, cabbage, carrots and saute until tender to your liking. Add the liquid flavorings and toss to combine.

Helpful Tips

Shred the cabbage or not: To really stick under the 20-minute mark, I recommend usign a bagged coleslaw mix. You can also throw in some broccoli slaw for additional fiber and nutrients.
Add additional fat: You can use any ground meat in this recipe but if you are going for a leaner cut like ground turkey or ground chicken, I recommend adding a little bit of avocado oil to the skillet before adding the meat.
Sear the meat: When adding the ground chicken to the pan, make sure it is hot enough to brown the meat rather than steaming it in its own juices. If the meat begins to boil, push it to the sides and let the liquid evaporate before addign the aromatics.
Make the flavors "pop": If the dish still tastes flat after adding all the flavorings, add an extra teaspoon of rice vinegar or a pinch of salt. The acidity helps cut through the richness and brings out the ginger and garlic.

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Stainless Steel Wok

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💭Meal Prep Suggestion!
This recipe is a meal prep staple because the flavors deepen overnight. Store the mixture in glass containers, but wait to add the fresh garnishes until serving. To enjoy, quickly reheat in a skillet with a splash of broth to restore the original texture.

Serving Suggestions

Traditionally, egg roll in a bowl is served as a complete, one-pan meal, combining protein and vegetables in a single serving. It is designed to be a standalone dish that provides a balance of fats, fiber, and protein without requiring additional sides.

However, here are some practical serving ideas to stretch your meal:

Over Traditional Grains: Make it more substantial, serve over bone broth rice or rice noodles.

Vegetable Sides: Pair egg roll in a bowl with air fryer squash and zucchini or roasted bok choy.

Fresh salads: Don't forget to round out your meal with refreshing and vibrant salads. Quick Napa Cabbage and Carrot Salad and Asian cucumber salad are great options. And this cucumber and carrot salad is a delicious choice.

egg roll in a bowl in a large wok with green onions garnished on top.

Frequently Asked Questions

How do I store and reheat egg roll in a bowl?

Store leftover egg roll in a bowl in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, transfer the dish to a small saucepan and warm over medium-high heat, stirring often.

Can I freeze egg roll in a bowl?

I don't recommend it, as cabbage loses its crisp texture and becomes quite soft once thawed and reheated. If you must freeze it, undercook the cabbage slightly and store the mixture in an airtight container for up to three months. For the best texture, reheat it in a hot skillet rather than a microwave to cook off excess moisture.

Looking for more related recipes? Here are some ideas:

Did you make this egg roll in a bowl? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Egg Roll in a Bowl Recipe

This easy one-pan Egg Roll in a Bowl recipe is a nourishing, comforting meal that has the classic flavors fo egg roll without the wrapper. It's a fast, practical dinner that leans on fresh Asian-inspired flavors for a satisfying 20-minute meal.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Asian

Keyword: egg roll in a bowl, egg roll in a bowl recipe

Servings: servings

Calories: 328kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 tablespoons avocado oil
½ red onion, diced
4 green onions, chopped, whites and greens divided
1 pound ground chicken or turkey
3 garlic cloves, minced
1" knob fresh ginger root, grated
1 small head green cabbage, shredded (or 16 oz bag coleslaw mix)
2 small carrots, shredded omit if using coleslaw mix
1 tablespoon rice vinegar
¼ cup coconut aminos
2 teaspoons toasted sesame oil for finishing
1 teaspoon sesame seeds

Instructions

In a large skillet or wok over medium-high heat, warm the 2 tablespoons avocado oil and saute the ½ red onion, diced until it begins to soften and turn translucent. Stir in the white parts of the 4 green onions, chopped, whites and greens divided and saute for another 2 minutes until fragrant.
Increase the heat to medium-high and drizzle a small amount of additional oil. Add 1 pound ground chicken or turkey and cook, breaking it up with a spatula, until it is browned and cooked through.
Add 3 garlic cloves, minced and 1" knob fresh ginger root, grated and stir constantly until fragrant. Toss in the 1 small head green cabbage, shredded and 2 small carrots, shredded and cover. Saute on medium heat for 5 minutes until the cabbage reaches your preferred level of tenderness.
Uncover and add 1 tablespoon rice vinegar, ¼ cup coconut aminos and season with salt and pepper if needed. Turn off the heat. Drizzle with 2 teaspoons toasted sesame oil. Toss to combine. Garnish with the green parts of the green onions and 1 teaspoon sesame seeds. Serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a small covered skillet over medium-high heat. I don't recommend freezing egg roll in a bowl.

Helpful Tips:

Shred the cabbage or not: To really stick under the 20-minute mark, I recommend usign a bagged coleslaw mix. You can also throw in some broccoli slaw for additional fiber and nutrients.
Add additional fat: You can use any ground meat in this recipe but if you are going for a leaner cut like ground turkey or ground chicken, I recommend adding a little bit of avocado oil to the skillet before adding the meat.
Sear the meat: When adding the ground chicken to the pan, make sure it is hot enough to brown the meat rather than steaming it in its own juices. If the meat begins to boil, push it to the sides and let the liquid evaporate before addign the aromatics.
Make the flavors "pop": If the dish still tastes flat after adding all the flavorings, add an extra teaspoon of rice vinegar or a pinch of salt. The acidity helps cut through the richness and brings out the ginger and garlic.

Nutrition

Avgolemono Soup Recipe (Greek Chicken and Rice Soup)

This Avgolemono Soup Recipe stays authentic with very simple and accessible ingredients like bone-in chicken, rice, eggs, lemon, and fresh dill. It's light yet hearty, relying on the rich chicken broth and tempered eggs for its signature creamy texture. I'll show you how to properly temper the eggs so you get that beautiful, airy consistency without any dairy. It's a simple, nourishing meal with just a few ingredients, but bright, satisfying, and delicious.

Avgolemono soup with lemon and shredded chicken, served with a spoon.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep and 75 minutes to cook
Cooking Method: Stove-top
Dietary Info: Ancestral diet
Tools Needed: large pot
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Avgolemono Chicken Soup

I first tried this authentic Greek Avgolemono soup at a little spot in Santa Clara, and I’ve been obsessed with recreating it ever since.

But before we dive in, let’s clear the air: I’m not Greek, but I’m standing firm that real Avgolemono doesn't need onions, celery, or carrots. None of that nonsense. Can we just… not? It simply doesn't belong here.

What’s wild is how this soup is so creamy, light, and flavorful with literally only three main ingredients. How? Magic.

It’s the perfect year-round wonder - light enough for a summer nutrient boost when you aren't craving a heavy chicken and wild rice soup situation, but comforting enough for the colder months.

I’ll show you exactly how to make it for maximum nutrition with zero egg-curdling or "scrambled egg soup" disasters. There's a simple trick that, once you nail it, makes total sense.

Ingredients for Avgolemono Soup

Chicken is the foundation of this soup, using bone-in and skin-on to create a mineral-dense, gelatinous broth. I don't recommend using lean cuts like chicken breasts. It's easier to overcook and dry out the meat, but also the least flavorful. White rice, specifically medium or long-grain rice, provides the starch needed to thicken the broth naturally. I like to toast the rice in a little bit of butter first to really bring out the flavor.

The signature creamy texture comes from tempering eggs into the hot liquid. Fresh lemons provide the necessary acidity; using freshly squeezed juice is essential for the correct flavor and consistency. Finally, fresh dill is the finishing touch for a bright finish.

Helpful Tips

Achieve frothy eggs: Don't skip whisking the egg whites into a voluminous foam before adding the yolks and the lemon juice. This trapped air is what creates that signature cloud-like texture that defines traditional Avgolemono.
Perfect tempered eggs: Add the hot broth to the egg mixture in a very slow, steady drizzle while whisking vigorously. A gradual temperature increase prevents the eggs from scrambling or dropping.
Residual heat finishing: Stir the tempered eggs into the pot only after turning off the heat.
Eggs curdled or clumped? If the eggs scrambled, pulse the liquid base with an immersion blender (before adding the chicken) to restore the smooth texture.

Serving Suggestions

Since Avgolemono soup is both creamy and bright, I usually lean towards sides that have a Mediterranean slant or provide a crunchy contrast to the silky texture.

Try my no-knead fresh-milled flour bread or a simple cucumber and tomato Greek salad as a side. If you're looking for a more hearty, green-based salad, try this chopped Mediterranean salad.

Frequently Asked Questions

How do I store and reheat Avgolemono soup?

Store leftover soup in an airtight glass container in the refrigerator for up to 4 days. Be aware that the rice will continue to absorb liquid as it sits, naturally thickening the soup. To reheat, transfer the desired amount to a heavy-bottomed pot on the stovetop over low heat, stirring gently and adding a splash of broth to restore the consistency. These glass snap containers are perfect for leftovers but I love wide-mouth mason jars for leftovers.

Can I freeze Avgolemono chicken soup?

You can freeze the soup for up to 3 months but the eggs might curdle. The texture might change slightly but the flavor will remain the same. Thaw in the refrigerator over night and reheat gently on low heat.

Can I use leftover shredded chicken instead of a whole bird?

Yes, you can use pre-cooked chicken or oven roasted whole chicken and a high-quality chicken bone broth if you're in a pinch. However, you’ll miss out on the natural gelatin and deep flavor that comes from simmering skin-on, bone-in chicken. If you go this route, make sure your broth is unflavored so the lemon can really shine.

Looking for more light soup recipes? Here are some ideas:

Did you make this Avgolemono soup? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Avgolemono Soup Recipe

Greek Avgolemono Soup is a creamy, lemon-chicken soup made with rice, fresh dill, and tempered frothy eggs.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Soup

Cuisine: Greek

Keyword: avgolemono chicken soup, avgolemono soup, avgolemono soup recipe, recipe for greek avgolemono soup

Servings: servings

Calories: 374kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 pounds bone-in chicken
12 cups water
2 tablespoons butter
1 cup medium grain rice
3 eggs separated
2 lemons juiced
¼ cup fresh dill chopped
salt and black pepper

Instructions

Place 2 pounds bone-in chicken in the Instant Pot and cover fully with 12 cups water. Add a few bay leaves, peppercorns, and salt for flavor, if desired. Secure the lid and set to Manual to pressure cook for 25 minutes. Allow a 15-minute natural pressure release (NPR) before venting the remaining pressure.
Carefully remove the chicken and shred the meat. Strain the broth through a fine-mesh sieve into a large bowl.
In a separate medium pot, melt 2 tablespoons butter over medium heat. Add 1 cup medium grain rice and toast for 3-5 minutes until the grains are opaque and smell nutty.
Add the broth to the toasted rice and bring it to a boil. Reduce heat to a gentle simmer. Cook uncovered for 10 minutes until the rice is tender.
Finely chop the chicken and fold it into the soup.
While the rice simmers and the chicken warms up, whisk the 3 egg whites from 3 eggs in a medium bowl until very frothy (nearly soft peaks). Gently whisk in the 3 yolks and the juice of 2 lemons.
Temper the eggs by slowly drizzling 3-4 cups of hot broth into the egg mixture, whisking constantly to prevent the eggs from scrambling. Don't be afraid to add more - incorporating up to half of the soup's liquid into the eggs is the best way to safely bridge the temperature gap and guarantee a smooth finish.
Remove the pot from heat. While stirring the soup, slowly pour in the tempered egg mixture. The residual heat will thicken the broth into a velvety soup. Stir in the chopped ¼ cup fresh dill and season with salt and black pepper and serve immediately.

Video

Notes

Storage: Store leftover soup in an airtight glass container in the refrigerator for up to 4 days. Be aware that the rice will continue to absorb liquid as it sits, naturally thickening the soup. To reheat, transfer the desired amount to a heavy-bottomed pot on the stovetop over low heat, stirring gently and adding a splash of broth to restore the consistency. You can freeze the soup for up to 3 months but the eggs might curdle. The flavor will be consistent but the texture may change.

Helpful Tips:

Achieve frothy eggs: Don't skip whisking the egg whites into a voluminous foam before adding the yolks and the lemon juice. This trapped air is what creates that signature cloud-like texture that defines traditional Avgolemono.
Perfect tempered eggs: Add the hot broth to the egg mixture in a very slow, steady drizzle while whisking vigorously. A gradual temperature increase prevents the eggs from scrambling or dropping.
Residual heat finishing: Stir the tempered eggs into the pot only after turning off the heat.
Eggs curdled or clumped? If the eggs scrambled, pulse the liquid base with an immersion blender (before adding the chicken) to restore the smooth texture.

Nutrition