Baked Cannelloni with Béchamel Sauce

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Baked cannelloni pasta with béchamel sauce is a saucy, cheesy comfort meal that will warm you from the inside out. Serve this hearty Italian dish for a family dinner or at your next potluck.

If you’re a pasta lover, check out more Italian pasta recipes including my Stuffed Pasta Bake alla Vodka, Rigatoni Bolognese and this Giant Cheese Stuffed Shells recipe.

baked cannelloni with bechamel sauce recipe in a baking dish

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Italian stuffed cannelloni are filled with a savory ricotta mixture, drenched in a homemade béchamel sauce then topped with parmesan and mozzarella cheese. The dish is oven baked to cheesy, bubbly perfection. It gets better with each mouthwatering forkful!

Why This Baked Cannelloni Recipe Works

  • Meatless Monday – If you’re leaning towards a meatless meal, this cannelloni pasta dish is one that everyone can gather around the table and enjoy.
  • Indulgent – There is something so decadent about a cheesy pasta dish. It’s baked to golden brown, gooey, cheesy deliciousness for a super satisfying, filling meal.
  • Versatile – Switch up the sauce, or the filling in order to make this dish perfectly yours!

What is Cannelloni

Cannelloni is a dry, tube-shaped pasta. These large pasta shells are typically stuffed with a filling.

What is Béchamel Sauce?

Béchamel sauce is a silky smooth white roux, made with flour, milk, butter, and (for this recipe) cheese. It’s used for everything from casseroles to sandwiches, and it elevates this baked cannelloni. There is no store-bought equivalent so homemade béchamel sauce it is!

Tools You’ll Need

  • 9 x 13 Baking Dish
baked cannelloni with bechamel sauce recipe in a baking dish

Ingredients You Will Need for Baked Cannelloni

With a few fridge and pantry staples, this recipe comes together easily.

  • Cannelloni pasta shells – These are sturdy enough to hold the ricotta filling and withstand the béchamel sauce.

Béchamel Sauce

  • Whole milk – This enriches the sauce so it’s luxuriously creamy.
  • Garlic cloves – Smashed.
  • Fresh thyme – This adds a pop of fresh herby flavor.
  • Butter – For taste.
  • All-purpose flour – The base of the sauce.
  • Nutmeg – Preferably freshly ground.
  • Dijon mustard – This adds a delightfully zesty flavor.
  • Parmesan cheese – For added depth and flavor.
  • Seasoning – Use kosher salt and freshly cracked black pepper, to taste.

Ricotta Filling

  • Fresh ricotta – Use full-fat ricotta for the best results.
  • Lemon – Zested.
  • Cheese – Parmesan adds a savory, slightly nutty quality, and mozzarella for a nice melted cheese pull. Divide and freshly grate both kinds of cheese.
  • Seasoning – Season with kosher salt and freshly cracked black pepper.
  • Fresh basil – Chopped.
  • Large egg – To bind the ingredients.
  • Garlic cloves – Grated for fresh flavor.
three step process of how to make bechamel sauce

How To Make Baked Cannelloni

This baked cannelloni recipe requires some multitasking but it’s very simple to follow. Boil the pasta while you make the béchamel sauce. Once the pasta is cooked, whip up the ricotta mixture.

Boil Water

Bring a large pot of water to a boil while you make the béchamel sauce.

Béchamel Sauce

Place milk, thyme, and smashed garlic in a small saucepan and heat over low heat until milk mixture is warm through. Do not allow it to bubble or come to a boil. Simmer on low for 15 minutes to infuse milk thyme and garlic flavor. Remove and discard thyme and garlic just before adding to the four butter mixture. Set aside.

In a separate saucepan over medium heat, add butter and flour, whisking until evenly mixed. Cook for 3 minutes and take care to not let the mixture brown.

Gradually add the warm milk and whisk until smooth. Repeat until milk is fully incorporated in the béchamel. Keep a consistent stir for 3 minutes then add nutmeg, salt, dijon, and pepper. Cook for another two minutes, then stir in parmesan, whisking until the cheese fully dissolves. Set béchamel aside.

Cannelloni Pasta

Cook pasta in boiling salted water, according to package instructions, just until al dente. Next, rinse under old water taking care not to break the cannelloni. While pasta is cooking, make the filling.

Preheat oven to 375°F.

basil, ricotta, mozzarella, egg, salt, black pepper, and parmesan in a mixing bowl. Before and after it is mixed to show ingredients

Ricotta Filling

Add the egg, ricotta, ¾ cup mozzarella, ⅔ cup parmesan, basil, salt, black pepper, lemon zest, and garlic to a medium bowl and mix until well-combined. Transfer the filling to a quart-sized resealable bag and cut a ½-inch opening in the corner.

Fill Cannelloni

Spread ¾ cup béchamel sauce on the bottom of baking dish. Pipe filling into each cannelloni, filling it completely and carefully nestle onto the baking dish. Repeat until finished.

Bake Cannelloni

Top with remaining béchamel sauce then ⅓ cup parmesan and ½ cup mozzarella. Cover with foil and bake for 30 minutes or until warmed through. Then remove foil and bake under BROIL for 2-3 minutes or until cheese is golden. Remove from oven and let stand for 5 minutes before diving in. Enjoy!

step by step process on how to make baked cannelloni with bechamel sauce. Cannelloni filled with ricotta and then topped with bechamel and parmesan and mozzarella cheese

Tips and Tricks

  • Mise en place. Be sure to have all ingredients measured and prepared before starting the recipe.
  • Cook the cannelloni pasta to al dente. They do not need to be fully cooked because they will continue to cook in the oven. Otherwise, they will become mushy.
  • Do not use pre-shredded cheese. It has a waxy substance that prevents it from clumping, so it’s easier to melt. Shred the cheese yourself for a perfectly melty cheese.
  • Completely coat the stuffed cannelloni with béchamel sauce. Doing so ensures the pasta absorbs enough to soften without burning or becoming hard.

Baked Cannelloni Variations

  • Protein. For an even heartier dish, cook meat in a large skillet and add it to the cannelloni tubes. I suggest trying ground beef, sausage, chicken, veal, or seafood.
  • Sauce. Instead of béchamel, try tomato sauce, pesto, or alfredo.
  • More Add-Ins. For more nutrients, add spinach and mushrooms.

Frequently Asked Questions

What is the difference between manicotti and cannelloni?

Both are tube-shaped pastas but manicotti are larger and have ridges. Cannelloni pasta is smaller, smooth, and a bit thinner. If you can’t find cannelloni, then manicotti is a good replacement.

How long does it take to cook cannelloni?

It takes about 30 minutes to bake cannelloni.

Can you freeze cannelloni?

Stuffed cannelloni can be frozen ahead of time and baked later. Once the stuffed shells have completely cooled, freeze them in an airtight container for up to 1 month. Cook the béchamel on the day you plan to serve it. Baked cannelloni can be cooked from frozen; just add 15-20 minutes to the cooking time.

vegetarian baked cannelloni in a baking dish

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Loving this Baked Cannelloni Recipe?

There’s a reason this easy Baked Cannelloni recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

baked cannelloni with bechamel sauce recipe in a baking dish

Baked Cannelloni with Béchamel Sauce

5 from 2 votes
Baked cannelloni pasta with béchamel sauce is a saucy, cheesy comfort meal that will warm you from the inside out. Serve this hearty Italian dish for a family dinner or at your next potluck.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Author Whisper of Yum
Course Dinner, Pasta
Cuisine Italian

Equipment

  • 9 x 13 Baking Dish

Ingredients

  • 12 cannelloni pasta shells

Béchamel Sauce

  • 3 cups whole milk
  • 4 large cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 3½ tablespoons butter
  • 2½ tablespoons all-purpose flour
  • ¼ teaspoon nutmeg, preferably freshly ground
  • 2 teaspoons dijon mustard
  • ⅔ cup parmesan, freshly grated
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly cracked black pepper,

Ricotta Filling

  • 18 ounces fresh ricotta, full-fat
  • 1 lemon zested
  • 1 cup parmesan, divided, freshly grated
  • 1¼ cup mozzarella, divided, freshly grated
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ cup fresh basil, chopped
  • 1 large egg
  • 2 cloves garlic, grated

Instructions

  • Bring a large pot of water to a boil while you make the béchamel sauce.

Béchamel Sauce

  • Place milk, thyme, and smashed garlic in a small saucepan and heat over low heat until milk mixture is warm through. Do not allow to bubble or come to a boil. Simmer on low for 15 minutes to infuse milk thyme and garlic flavor. Remove and discard thyme and garlic just before adding to the four butter mixture. Set aside.
  • In a separate saucepan over medium heat, add butter and flour, whisking until evenly mixed. Cook for 3 minutes and take care to not let the mixture brown.
  • Gradually add the warm milk and whisk until smooth. Repeat until milk is fully incorporated in the béchamel. Keep a consistent stir for 3 minutes then add nutmeg, salt, dijon, and pepper. Cook for another two minutes, then stir in parmesan, whisking until cheese fully dissolves. Set béchamel aside.

Cannelloni Pasta

  • Cook pasta in boiling salted water, according to package instructions, just until al dente. Next, rinse under old water taking care not to break the cannelloni. While pasta is cooking, make the filling.
  • Preheat oven to 375°F.

Ricotta Filling

  • Add the egg, ricotta, ¾ cup mozzarella, ⅔ cup parmesan, basil, salt, black pepper, lemon zest, and garlic to a medium bowl and mix until well-combined. Transfer the filling to a quart-sized resealable bag and cut a ½-inch opening in the corner.

Fill Cannelloni

  • Spread ¾ cup béchamel sauce on the bottom of baking dish. Pipe filling into each cannelloni, filling it completely and carefully nestle onto the baking dish. Repeat until finished.
  • Top with remaining béchamel sauce then ⅓ cup parmesan and ½ cup mozzarella. Cover with foil and bake for 30 minutes or until warmed through. Then remove foil and bake under BROIL for 3-5 minutes or until cheese is golden and be sure to keep a close eye on it. Remove from oven and let stand for 5 minutes before diving in. Enjoy!
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Crispy Parmesan Potatoes

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Crispy parmesan potatoes are baked with an herby, garlicky, cheesy crust for a crunchy outside that’s warm and fluffy on the inside. This TikTok viral side dish is so delectable and mouthwatering; it will become your new favorite way to prepare potatoes!

For more potato recipes, try my Gruyere and Parmesan Potato Stacks and Air Fryer Potato Wedges next.

crispy-parmesan-potatoes

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Switch up your typical roasted potatoes recipe for crispy parmesan potatoes instead. Texture meets flavor with this crispy, crunchy, parmesan-crusted goodness! If you love the crust of pizza or the edges of brownies, you will devour these crispy crusted parmesan potatoes.

Biting into the crispy edges of these baked potatoes is so satisfying. The garlic, butter, and parmesan cheese at the bottom of the pan make a delectable golden crust that infuses the halved potatoes with amazing flavor. It’s no wonder this recipe has become so popular across TikTok and Instagram!

Why This Crispy Parmesan Potatoes Recipe Works

  • Easy Preparation – With simple instructions and just ten minutes of prep time, the oven does most of the work. No parboiling necessary!
  • A Versatile Side Dish – Just like other potato recipes, this goes with so many delicious entrees.
  • Great Comfort Food – Hot, cheesy, buttery, and loaded with carbs… it doesn’t get much better than this!
crispy-parmesan-potatoes-recipe

Tools You’ll Need

Ingredients You Will Need for Crispy Parmesan Potatoes

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

  • Potatoes – I use baby Yukon gold potatoes, halved lengthwise and scored (see photos).
  • Salted Butter – Use melted butter for the mixture at the bottom of the pan and to brush the tops of the potatoes just before roasting.
  • Fresh Garlic – Minced.
  • Parmesan – Grated. It crisps up perfectly in the oven.
  • Fresh Rosemary – Finely chopped.
  • Kosher Salt – Add to taste. I use Diamond Kosher.
  • Freshly Ground Black Pepper – Add to taste.
parmesan-potatoes-sliced

How To Make Crispy Parmesan Potatoes

Bring these viral crispy parmesan potatoes to life with these easy steps.

Prepare Garlic Parmesan Mixture

Preheat oven to 425°F. Then add melted butter, garlic, parmesan, and rosemary to a bowl and stir to combine.

garlic-parmesan-before
garlic-parmesan-after

Prepare Potatoes

Pour garlic parmesan mixture into a baking dish then add potatoes, skin-side up.

Brush the tops of the potatoes with 1 teaspoon of butter, and season to taste with kosher salt and black pepper.

Roast Crispy Parmesan Potatoes

Roast for 40-45 minutes or until the bottoms are crispy. Enjoy immediately.

garlic-parmesan-mixture-in-baking-dish
best-crispy-parmesan-potatoes

Tips and Tricks

  • Gently press the potatoes into the garlic parmesan mixture. Doing so ensures the potatoes stick to the mixture.
  • Use similar-sized potatoes. That way, they cook evenly.
  • Use a glass or light colored baking pan. This helps to prevent the cheese from burning. The logic behind this is that light colors reflect heat, whereas dark colors absorb it.
  • Adjust the cooking time based on the thickness and size of your potatoes.

Variations

  • Cheese. Not a fan of parmesan? Try gruyere or sharp cheddar cheese instead.
  • Potatoes. Any small potatoes will work for this recipe. Just avoid russet potatoes because they’re too big. We want these to be bite-sized with a melt-in-your-mouth quality.
  • Smashed Crispy Parmesan Potatoes. Take these same ingredients and prepare the potatoes another way. Boil the potatoes in salted water until they are fork-tender. Then place them in a baking pan and smash them with a fork. Make the parmesan mixture but instead of slathering it on the base of the pan, coat each potato with it. Then roast and enjoy!
tiktok-garlic-parmesan-potatoes

What to Serve With Crispy Roasted Parmesan Potatoes

Crispy parmesan potatoes are elegant enough for a formal dinner party but simple enough for a casual weeknight. Here’s what I pair them with:

Leftovers

Although crispy roasted parmesan potatoes are best served immediately, you can store leftovers in an airtight container in the fridge for up to 4 days. When you want to reheat them, avoid the microwave so they don’t get soggy. Instead, place them in a preheated oven or air fryer at 350˚F until warmed.

parmesan-crusted-yellow-potatoes

Frequently Asked Questions

Why won’t my potatoes get crispy?

A few factors may affect the crispiness of your potatoes. The oven needs to be hot but if it is too hot (above 425°F) the outside of the potato may burn without getting crispy. However, the potatoes may be too big for the cooking time set and just need more time in the oven.

Do I need to soak the potatoes in water before roasting?

Soaking, boiling, or par-boiling are not necessary for this recipe. We are using small potatoes and brushing them with butter so they will get a nice brown, crust. But also, the cheese is adding that crunchiness we desire.

Why score the potatoes?

Scoring the potatoes (cutting lines into the potato without cutting through it) allows the garlic, butter, and parmesan to absorb into the potatoes for maximum flavor. If we just placed the potatoes face down on the baking sheet, only the surface of the potato would have that amazing flavor.

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Loving this Recipe?

There’s a reason these Crispy Garlic Parmesan Potatoes are loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

crispy parmesan potatoes on a plate

Crispy Parmesan Potatoes

5 from 1 vote
Crispy Parmesan Potatoes are baked with an herby, garlicky, cheesy crust for a crunchy outside that's warm and fluffy on the inside. This TikTok viral side dish is so delectable and mouthwatering; it will become your new favorite way to prepare potatoes!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Jeri Mobley-Arias
Course Appetizer, Side Dish, Snack
Cuisine American

Equipment

  • 11 x 8 baking dish
  • Pastry brush

Ingredients

  • 1 pound baby yukon gold potatoes, halved lengthwise and score (see photo)
  • 6 tablespoons salted butter, melted
  • ¼ cup fresh garlic, minced
  • ½ cup parmesan, grated
  • 1 tablespoon fresh rosemary, finely chopped
  • ⅓ teaspoon Kosher salt, plus more for the tops of potatoes I use Diamond Kosher
  • ¼ teaspoon Freshly ground black pepper, plus more for the tops of potatoes
  • 1 teaspoon melted butter, to brush the tops of potatoes just before roasting.

Instructions

  • Preheat oven to 425°F.
  • Add melted butter, garlic, parmesan, and rosemary to a bowl and stir to combine.
  • Pour garlic parmesan mixture into a baking dish then add potatoes, skin-side up.
  • Brush the tops of potatoes with 1 teaspoon of butter, and season to tatte with kosher salt and black pepper.
  • Roast for 40-45 minutes or until bottoms are crispy. Enjoy immediately.
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

French Onion Chicken Thighs

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French onion chicken is thighs smothered in a rich, creamy caramelized onion gravy, topped with glorious melty cheese. Prepared in a skillet and then baked in the oven, this French onion chicken recipe is the ultimate comfort food.

For more chicken skillet recipes try my Skillet Chicken with White Beans and Kale and this Garlic and Mushroom Skillet Chicken recipe.

close up view of french onion chicken in a skillet

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

If you love ordering French onion soup when you go to restaurants, you have to try this classic soup reimagined as a chicken dish. French onion chicken is succulent, saucy, and savory. Flavorful pan-fried chicken thighs are tossed in a mouthwatering onion gravy before being broiled to cheesy, bubbly perfection in the oven.

Why This Recipe Works

  • Great Comfort Food – This warm, comforting dish meets all the qualifications for a cozy meal. It’s hearty, cheesy, saucy and full of juicy, tender chicken.
  • Authentic Flavor – No need to stock up on canned French onion soup. This irresistible French onion chicken recipe takes no shortcuts but it’s totally worth it!
  • Perfect for Special Occasions – Since this takes a while to make, it’s great for holidays and special occasions. Serve it on Valentine’s Day or for an anniversary. It can be an occasional indulgence.
close up view of chicken smothered in French onion gravy in a skillet

Tools You’ll Need

Ingredients You Will Need for French Onion Chicken

  • Chicken thighs – Use bone-in, skin-on chicken thighs. Dark meat adds a richer flavor than white meat.
  • Olive oil – To sear and cook the chicken.
  • Salted butter – Divided.
  • Seasoning – Add kosher salt, salt-free garlic powder, salt-free onion powder, and freshly cracked black pepper, season generously, all to taste.
  • Yellow onion – This onion variety makes them perfect for caramelizing. They should be halved and thinly sliced. White onion can be used as replacements but the flavor will vary.
  • Thyme – Finely minced.
  • Garlic – Minced.
  • Dry white wine – I use Sauvignon Blanc for depth of flavor. Pinot Grigio or Chardonnay would work too.
  • Dijon mustard – Added for a little depth.
  • Worcestershire sauce – For added umami flavor, use this.
  • Flour – This thickens the sauce.
  • Beef stock – This will be the base of your gravy so it’s important to use a high-quality stock. Try my homemade beef stock recipe for the best flavor. If using store-bought, be sure to get low sodium.
  • Bay leaf – This herb adds a subtle layer of bright, fresh flavor.
  • Cheese – I use a blend of freshly grated gruyere cheese and comté cheese.

How To Make French Onion Chicken

Crispy French onion chicken is pan-fried on the stove, then kept warm in the oven while the onions are caramelized. After that, the gravy is created, the chicken is added back to the skillet and the dish is baked. In the final minutes of baking, shredded cheese is added to the pan and the dish is broiled.

Warm the Oven

Adjust the oven rack to the middle. Select the “keep warm” setting on the oven. If your oven does not have this setting, don’t proceed with the recipe.

Season and Cook Chicken

Remove chicken from the refrigerator 30 minutes before cooking. Clean and pat dry thighs using a paper towel. Season all sides generously with salt, black pepper, garlic, and onion powder.

chicken thighs cooking in skillet
skillet chicken thighs cooked

Add olive oil and 1 tablespoon of butter in a large skillet (11-inch) over medium-high heat. Once the butter melts, add chicken thighs, skin side down. Cook untouched for 5-7 minutes or until skin is golden brown and crispy. Flip the chicken and cook for an additional 10 minutes, adjusting the heat if the bottom is browning too quickly.

Transfer chicken from the skillet to a plate and cover with foil. Place in the oven with the “keep warm” setting on.

Carmelize the Onions

Discard all but 2 tablespoons of oil from the skillet and discard any dark bits of seasoning (pepper, garlic, or onion powder) left behind.

Over medium heat, add the remaining butter. Once melted, add the onions and stir every few minutes. Do not rush this process, caramelizing onions takes 45-60 minutes. As you cook the onions, take care to not let the mixture brown too quickly, rather it should slowly brown over time.

Once onions are deep brown in color, stir in the thyme and garlic. Cook for two minutes or until fragrant.

onions-in-skillet
caramelized-onion-in-skillet
french-onion

Make French Onion Chicken Gravy

Carefully remove the chicken from the oven and preheat oven to 350°F. Stir in the white wine and cook until the liquid reduces by about half, 4-5 minutes. Stir in flour and cook until the mixture slightly thickens, 1-2 minutes.

Add dijon and worcestershire sauce and stir until dijon blends with the onion mixture.

Add beef stock and scrape the brown bits from the bottom of the skillet. Bring the mixture to a boil. Lower to a simmer and cook until the liquid slightly reduces, about 6-7 minutes. Season caramelized onion mixture to taste with kosher salt and freshly cracked black pepper.

Return the chicken and its juices to the skillet. Bring the mixture to a boil then transfer, uncovered, to the oven.

french-onion-chicken-easy

Bake Then Broil

Bake for 20 minutes. Check the internal temperature of the chicken and make sure it registers 165°F. Remove skillet from the oven then top evenly with shredded cheese. Return to the oven and change oven setting to “BROIL”.

Keep a close eye on the skillet and remove from oven once cheese completely melts, 1-3 minutes. Garnish with thyme and serve immediately over rice, with crusty bread, mashed potatoes, or salad.

Tips and Tricks

  • Pat dry the chicken before seasoning it. Doing so ensures that the skin will crisp when pan-fried, resulting in crispy chicken.
  • Use similar-sized chicken thighs so they can cook at the same rate.
  • Do not rush the caramelizing process. The onions need almost an hour to fully cook down so don’t try to cook them on high heat to speed it up. Low and slow is best when caramelizing onions.
  • Although wine is used in this cheesy French onion chicken recipe, it will evaporate when cooked. So you have the flavor but no alcohol content.
french-onion-chicken-skillet

Variations

  • French Onion Chicken Breasts. If you don’t want to use chicken thighs, you can use chicken breasts instead. But, chicken breasts cook faster so they could dry out if you don’t watch them closely. The cooking time will be shorter. When the internal temperature reaches 165ºF, the chicken is done. Use a meat thermometer for accuracy.
  • Cheese. Instead of gruyere and comté, you can use your favorite cheese. Just ensure the cheeses melt easily. Provolone, mozzarella, and parmesan are good options too.
  • No alcohol. You can use chicken broth or additional beef stock as an alternative to white wine.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions

How can I reheat leftover French onion chicken?

When you want to reheat leftover French onion chicken, warm it in the oven at 350°F for about 20 minutes. Or warm up a single portion in the microwave.

What should I serve with French onion chicken?

Similar to classic French onion soup, you can pair this meal with crusty bread. Other tasty sides include a simple salad, mashed potatoes, or rice. Serve French onion chicken with vegetables like broccoli, asparagus, and green beans, for a protein-rich, low-carb dinner.

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There’s a reason this French Onion Chicken recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

french-onion-chicken

French Onion Chicken Thighs

French onion chicken is crispy chicken thighs smothered in a rich, creamy caramelized onion gravy, topped with gobs of glorious melty cheese. Prepared in a skillet and then baked in the oven, this French onion chicken recipe is the ultimate comfort food.
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Author Jeri Mobley-Arias
Course Dinner, Main Course
Cuisine French

Equipment

  • Oven Safe Skillet

Ingredients

  • 6 pieces chicken thighs, bone-in, skin on
  • 1 tablespoon olive oil
  • 4 tablespoons salted butter, divided
  • kosher salt, to taste
  • garlic powder, salt-free, to taste
  • onion powder, salt-free, to taste
  • freshly cracked black pepper to taste
  • 2 pounds yellow onion, halved and thinly sliced
  • 1 tablespoon thyme, finely minced
  • 5 cloves garlic, minced
  • ⅔ cup dry white wine, I use Sauvignon Blanc
  • 2 teaspoons dijon mustard
  • ½ teaspoon worcestershire sauce
  • 1 tablespoon flour
  • 1¾ cup beef stock, low sodium
  • 1 bay leaf
  • ¾ cup gruyere cheese, freshly grated
  • ½ cup comte cheese, freshly grated

Instructions

  • Adjust oven rack to the middle. Select "keep warm" setting on oven. If your oven does not have this setting, proceed with the recipe.
  • Remove chicken from the refrigerator 30 minutes before cooking. Clean and pat dry thighs using a paper towel. Season all sides generously with salt, black pepper, garlic, and onion powder.
  • Add olive oil and 1 tablespoon butter in a large skillet (11-inch) over medium-high heat. Once the butter melts, add chicken thighs, skin side down. Cook untouched for 5-7 minutes or until skin is golden brown and crispy. Flip chicken and cook for an additional 10 minutes, adjusting the heat is the bottom is browning too quickly.
  • Transfer chicken from the skillet to a plate and cover with foil. Place in the oven with the "keep warm" setting on.
  • Discard all but 2 tablespoons of oil from the skillet and discard any loose dark bits of seasoning (pepper, garlic, or onion powder) left behind. Fond, which is the dark pieces stuck to the pan are fine and can be left on the skillet.
  • Over medium heat, add the remaining butter. Once melted, add the onions and stir every few minutes. Do not rush this process, caramelizing onions takes 45-60 minutes. As you cook the onions, take care to not let the mixture brown too quickly, rather it should slowly brown over time. If the mixture dries out, add 1½ teaspoons of water at a time and stir.
  • Once onions are deep brown in color, stir in the thyme and garlic. Cook for two minutes or until fragrant.
  • Carefully remove the chicken from the oven and preheat oven to 350°F.
  • Stir in the white wine and cook until the liquid reduces by about half, 4-5 minutes.
  • Stir in flour and cook until the mixture slightly thickens, 1-2 minutes.
  • Add dijon and worcestershire sauce and stir until dijon blends with the onion mixture.
  • Add beef stock and bay leaf. Scrape the brown bits from the bottom of the skillet. Bring the mixture to a boil. Lower to a simmer and cook until the liquid slightly reduces, about 6-7 minutes. Season caramelized onion mixture to taste with kosher salt and freshly cracked black pepper.
  • Return chicken and its juices to the skillet. Bring the mixture to a boil then transfer, uncovered, to the oven.
  • Bake for 20 minutes. Check internal temperature of chicken and make sure it registers 165°F. Remove skillet from the oven then top evenly with shredded cheese. Return to the oven and change oven setting to "BROIL".
  • Keep a close eye on the skillet and remove from oven once cheese completely melts, 1-3 minutes.
  • Garnish with thyme and serve immediately over rice, with crusty bread, mashed potatoes, or salad. Enjoy!
Keywords baked french onion chicken, cheesy french onion chicken, crispy french onion chicken, french onion chicken, french onion chicken bake, french onion chicken easy, french onion chicken oven, french onion chicken recipe, french onion chicken skillet, french onion chicken thighs
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Beef Stock

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This homemade beef stock captures the rich, savory essence of roasted bone marrow and stew meat slowly simmered with aromatics, vegetables, and herbs. It is made with all natural ingredients that mingle low and slow on the stove. Beef stock enriches the flavor of everything it is added to and is used to make soups, stews, and more.

Once you have your beef stock ready to go, try it in beef recipes like this Short Rib Ragu and Red Wine Short Ribs. For another broth recipe, check out How to Make Chicken Broth, next!

overhead view of beef stock

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Beef stock made from scratch is superior to what’s on grocery store shelves. Stock is the building block of many savory recipes so why not make it as good as possible? This recipe is brimming with fresh flavor that can not be replicated for mass production. With some quality ingredients and a bit of patience, you can make the best beef stock right at home!

Why This Recipe Works

  • Better Than Store-bought Stock – Not to knock the boxed version as it is good, in a pinch, but nothing compares to making your own beef stock. This homemade version is made without salt, giving you the flexibility to season to your liking when adding it to your favorite dishes.
  • Simple – Although it takes several hours, the process is very straightforward and pretty hands-off with no stirring required.
  • Nutritious – The bones are cooked slowly over time in order to extract not only flavor rich in minerals, among other qulaities.
beef stock recipe ingredients

Beef Stock vs. Broth

The terms stock and broth are often referred to and used interchangeably. But they are in fact, different. Stock contains bones, is cooked low and slow, and is unsalted. However, broth is primarily made with meat (vegetable broth is the exception) and is seasoned with salt.

Tools You’ll Need

Ingredients You Will Need for Beef Stock

  • Beef bones – This adds a depth of flavor that you can’t get from meat alone. As the stock simmers, gelatin releases from the bones and creates a full-bodied richness that is mouthwatering. Use knuckles with meat attached, and marrow bones.
  • Stew meat – I recommend chuck roast and round roast but use whichever cuts you can find.
  • Olive oil – Drizzled over the bones and meat before roasting.
  • Yellow onion – Quartered, skin on.
  • Garlic – Halved crosswise, skin on.
  • Fresh thyme – For an earthy, slightly lemony flavor.
  • Bay leaf – Lightens the flavor.
  • Whole black peppercorn – For a fresh, peppery taste.
  • Celery – With leaves, cut into 2-inch pieces.
  • Carrots – Cut into 2-inch pieces.
  • Water – The liquid base of the broth.
beef-stock-ingredients

How To Make Beef Stock

Making beef stock from scratch takes time but it is so rewarding!

Step 1: Preheat the oven to 425°F. Then place clean and dry bones and stew meat on a baking sheet. Drizzle with olive oil and roast in the oven for 40 minutes or until deeply browned.

beef-bones-roasted-before-and-after

Step Two: Place roasted bones and stew meat in a 6-7 quart heavy-bottom pan. Add vegetables, herbs, aromatics, and seasonings. Add water. Then place on the stove over medium high heat.

As soon as the the mixture begins to boil, immediately turn down the heat to a simmer. The water should not be boiling, rather a soft bubbling. Lightly lid the pan and cook for 3 hours.

how-to-make-beef-stock

Step Three: Discard bones and vegetables. Using a mesh sieve and cheese cloth, strain the mixture into sterile jars or containers of choice. Cool broth completely to room temperature.

Step Four: Lid the jars and place in the refrigerator. Once the fat has completely solidified at the top, gently scrape and discard. Keep refrigerated until ready to use or place in freezer-safe container and freeze until needed.

Tips and Tricks

  • Preserve beef bones and meat trimmings from other recipes in the freezer in zip lock bags. Then you’ll always have some available to make stock.
  • Do not skip roasting the meat and bones. That caramelized flavor imparts fantastic flavor for the finished broth.
  • Do not wash away the brown bits at the bottom of the pan. After you roast the bones and stew meat, there will be residue. Scrape that and any juices directly into the dutch oven with the other ingredients for extra flavor.
  • Be patient. Beef stock must slow-simmer for at least 3 hours but can cook for up to 8 hours. Boiling to speed up the process will only result in a flavorless, cloudy stock.
  • Remember that you will need to add salt to any recipes you make using your homemade beef stock because it is unsalted.
  • Customize. Feel free to add your favorite medley of herbs or other vegetables like parsnips, tomatoes–the variations are endless!

How to Use Beef Stock

Use beef stock in your favorite recipes. Here are some ideas:

  • Soups and stews
  • Sauces
  • Pasta
  • Gravy

Storing Beef Stock

Refrigerated beef stock lasts up to 1 week. Freeze beef stock for up to 3 months in zip lock bags or freezer safe containers.

When freezing, leave an inch of room at the top of the container because the stock will expand when frozen. You can also freeze stock in ice cube trays then store them for later use in a zip lock bag. If you are making beef stock for future use, you can also portion it in 1-2 cup portions for recipes. On-hand beef stock cubes–yes, please!

beef-stock-after

Frequently Asked Questions

Is beef stock and broth the same?

The key difference is stock primarily uses beef bones while broth is made from meat and vegetables.

What is beef stock made of?

Beef stock contains beef bones, stew meat, and an array of herbs, aromatics, and vegetables.

Is it OK to use beef stock instead of beef broth?

Yes. But remember to add salt to recipes using beef stock to replace beef broth.

Can I use gravy instead of beef stock?

You can use gravy as a beef stock replacement for recipes that require a small amount of liquid, like a pot roast. But gravy can’t be used as a substitute in soups or stews.

Looking for More Beef Recipes

Loving this Recipe?

There’s a reason this Beef Stock recipe is my go-to! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

beef-stock

Beef Stock

This homemade beef stock captures the rich, savory essence of roasted bone marrow and stew meat slowly simmered with aromatics, vegetables, and herbs. It is made with all natural ingredients that mingle low and slow on the stove. Beef stock enriches the flavor of everything it is added to and is used to make soups, stews, and more.
Prep Time 15 minutes
Cook Time 3 hours 40 minutes
Servings 2 quarts
Course Soup
Cuisine Beef

Equipment

  • 6-7 quart dutch oven
  • Cheese cloth
  • Mesh Sieve,

Ingredients

  • 5 pounds beef bones, knuckles with meat attached, and marrow bones
  • 1 pound stew meat
  • Olive oil
  • 1½ medium yellow onion, quartered, skin on
  • 1 head garlic, halved crosswise, skin on
  • ½ bunch fresh thyme
  • 1 large bay leaf
  • ½ teaspoon whole black peppercorn
  • 2 large celery, with leaves, cut into 2-inch pieces
  • 2 large carrots, cut into 2-inch pieces
  • 11 cups water

Instructions

  • Preheat oven to 425°F
  • Place clean and dry bones and stew meat on a baking sheet. Drizzle with olive oil and roast in the oven for 40 minutes or until deeply browned.
  • Place roasted bones and stew meat in a 6-7 quart heavy-bottom pan. Add vegetables, herbs, aromatics, and seasonings. Add water then place on the stove over medium high heat.
  • As soon as the the mixture begins to boil, immediately turn down the heat to a simmer. The water should not be boiling, rather a soft bubbling. Lightly lid the pan and cook for 3 hours.
  • Discard bones and vegetables. Using a mesh sieve and cheese cloth, strain the mixture into sterile jars or containers of choice. Cool broth completely to room temperature.
  • Lid the jars and place in the refrigerator. Once the fat has completely solidified at the top, gently scrape and discard. Keep refrigerated until ready to use or place in freezer-safe container and freeze until needed.
Keywords beef broth vs beef stock, beef stock, beef stock recipe, best beef stock, homemade beef stock, how to make beef stock
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Lemon Orzo with Whipped Ricotta

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Creamy lemon orzo with whipped ricotta is a fantastic and easy to make meal. This bright and vibrant dish is fabulous for a weeknight dinner and also perfect for a date night in.

If you are looking for another creamy lemon pasta recipe, then check out my Pasta al Limone, and if you are in the mood for more orzo recipes, try my Lemon Chicken Orzo Soup!

lemon-orzo-with-whipped-ricotta

Lemon Orzo with Whipped Ricotta is one of my favorite pasta dishes and an excuse to put citrus to good use. When citrus season hits, I keep this dish on heavy rotation.

Why This Recipe Works

  • Easy to make. Lemon orzo is simple and straightforward recipes are my favorite and this one of them.
  • 30 minute meal. Before you start ordering takeout, read through this lemony orzo pasta recipe and you are just 30 minutes away from a delicious meal.
  • Highly flavorful. Lemon parmesan orzo makes for the best combo of flavors, paired with a lemon whipped ricotta and you have yourself a knockout meal.
lemon-orzo recipe

Ingredients to Make Lemon Orzo with Whipped Ricotta

This warm orzo recipe has a short list of ingredients and promises BIG on flavor. Here’s what you’ll need:

Lemon Orzo Pasta:

  • Fats – I use olive oil and salted butter.
  • Aromatics – Shallot and garlic are the perfect duo.
  • Pasta – ½ cup of orzo, perfect for serving two.
  • Lemon – Juice and zest are used to make this bright and vibrant dish.
  • Seasonings – Kosher salt and black pepper, seasoned to taste.
  • Cheese – Parmigiano reggiano, and a little pecorino romano. Be sure to only use freshly grated cheese.

Whipped Ricotta

  • Ricotta – Use whole milk ricotta that is very cold and drained of excess liquid.
  • Olive oil – Added for a little richness.
  • Garlic – Brings the flavors full-circle.
  • Lemon zest – For a hint of zing.
  • Kosher salt – To bring out the subtle, light flavor of the ricotta.

How to Make Whipped Ricotta

cooked-lemon-orzo

Lemon orzo holds its own, but the savory whipped ricotta really drives the dish home. The best part is that it is so easy to make! Be sure to make it just before starting on the lemon orzo.

Keep in mind that you will have leftover whipped ricotta. Simply double the recipe to use up all of the whipped ricotta or store in a refrigerator-safe container for up to 4 days. Whipped ricotta also serves as a great dip!

  1. Add all ingredients for whipped ricotta to a food processor and blend on “high” until fluffy. Set aside.

How to Make Lemon Orzo

Whipping up this creamy lemon orzo happens in a flash, so be sure to have all of your ingredients ready.

Step 1: Add olive oil and butter to a medium pan over medium-high heat. Once butter melts, add shallot and garlic. Sweat the mixture for 5 minutes, careful to not let the mixture brown and lower the heat, if needed.

shallot-garlic-sauté

Step 2: Add orzo and toast for 2 minutes.

orzo-toasting-in-pan

Step 3: Add water then bring to a boil. Keep a consistent stir so as to encourage the release of starches and to keep orzo from sticking to the bottom of the pan. After about 5 minutes, or when orzo is very al dente, add grated parmesan, pecorino, lemon zest, and season to taste with salt and pepper. Stir and cook for 1 minute.

Add butter and stir in lemon juice. Adjust seasoning with salt, if needed.

lemon-orzo-process

Step 4: Place desired amount of whipped ricotta in a shallow bowl, with the outer edges thicker with ricotta than the middle. Ladle creamy orzo into the center, then top with black pepper, parmesan and olive oil. Enjoy immediately.

whipped-ricotta

Tips and Tricks

  • Keep a consistent stir of the orzo. This not only helps release the starch from the pasta but also keeps it from sticking to the bottom of the pan.
  • Make sure ricotta is cold before whipping. Similar to when making whipped cream, the ricotta must be very cold just before whipping as this helps to incorporate air into it.
  • Remove as much moisture from ricotta for best results. This will give you fluffy whipped ricotta that feels as light as a cloud.
  • Do not use pre-shredded cheese. By parmesan and pecorino by the block and grated it just before adding it to the pasta.
  • Use whole milk ricotta. Not only will it taste better but it will also whip up fluffier.
  • Use a hand mixer or food processor. To get that perfectly whipped goodness. If using a hand-mixer, use the whisk attachment.
creamy-lemon-orzo-whipped-ricotta-recipe

Frequently Asked Questions

Can you make orzo ahead of time?

It’s best to make lemon orzo when you are ready to eat it. I do not recommend making it ahead of time.

How long does it take to make orzo?

Cooking orzo should take about 6-8 minutes. The end result should be al dente.

How long does whipped ricotta last?

Place leftover whipped ricotta in an air sealed container for up to four days.

Looking for More Pasta Recipes?

Loving this Recipe?

There’s a reason this lemon orzo is one of my favorites! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

lemon-orzo-with-whipped-ricotta

Lemon Orzo with Whipped Ricotta

Creamy lemon orzo with whipped ricotta is a fantastic and easy to make meal. This bright and vibrant dish is fabulous for a weeknight dinner and also perfect for a date night in.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner
Cuisine American, Italian

Ingredients

  • 1 tablespoon olive oil, plus more for topping
  • 2 tablespoons salted butter
  • ½ cup shallots, diced
  • 2 tablespoons garlic, finely minced
  • ½ cup orzo pasta
  • 1½ cups water
  • 1 lemon zested
  • ½ lemon juiced
  • Freshly cracked black pepper, to taste
  • Kosher salt, to taste
  • ½ cup parmigiano reggiano, freshly grated, plus more for topping
  • 2 tablespoons pecorino romano, freshly grated
  • 1½ tablespoons salted butter

Whipped Ricotta

  • 12 ounces whole milk ricotta, very cold, excess liquid drained
  • 1 tablespoon olive oil
  • 1 clove garlic, grated
  • ½ teaspoon lemon zest
  • ½ teaspoon kosher salt, Diamond Crystal

Instructions

Whipped Ricotta

  • Add all ingredients for whipped ricotta to a food processor and blend on "high" until fluffy. Set aside.

Lemon Orzo

  • Add olive oil and butter to a medium pan over medium-high heat. Once butter melts, add shallot and garlic. Sweat the mixture for 5 minutes, careful to not let the mixture brown and lower the heat, if needed.
  • Add orzo and toast for 2 minutes.
  • Add water then bring to a boil. Keep a consistent stir so as to encourage the release of starches and to keep orzo from sticking to the bottom of the pan. After about 5 minutes, or when orzo is very al dente, add grated parmesan, pecorino, lemon zest, and season to taste with salt and pepper. Stir and cook for 1 minute.
  • Add butter and stir in lemon juice. Adjust seasoning with salt, if needed.
  • Place desired amount of whipped ricotta in a shallow bowl, with the outer edges thicker with ricotta than the middle. Ladle creamy orzo into the center, then top with black pepper, parmesan and olive oil. Enjoy immediately. Store leftover whipped ricotta for up to 4 days.
Keywords best lemon orzo recipe, creamy lemon orzo, lemon orzo, lemon parmesan orzo, lemon whipped ricotta, lemony orzo pasta, orzo recipes, whippped lemon ricotta
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Crab Soup with Shiitake and Napa Cabbage

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Crab soup has a rich broth brimming with fresh crab meat, shiitake mushroom, and napa cabbage accented with sesame oil, ginger, and sake. Warm up with a bowl of this delicious comfort food.

If you need more crab recipes, you have to try my Crab Rangoon and Crab and Shrimp Roll next.

crab soup with shiitake and napa cabbage

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Crab soup will warm you up from the inside out. It has a soothing quality so it’s perfect for those cold winter days. The key to the best soup is patience.

If you’ve had egg drop soup or Vietnamese crab and asparagus soup, you will notice similar tasting notes.

The homemade chicken broth is simmered low and slow for an hour in order to build up the delicious base of this crab soup recipe. The final result is a unique soup that’s full of complex, but not overpowering, flavors made from simple ingredients.

Why This Recipe Works

  • Indulgent – Crab is such a premium ingredient. It’s always a treat when a meal includes it.
  • Nutritious – This nourishing soup is packed with vegetables and loaded with collagen from the chicken wing stock.
  • Delicious – The base of this recipe is a rich homemade chicken stock that boosts the savory taste. With hints of garlic, ginger, and the unexpected umami flavor provided by the sake, you’re in for a cozy soup.
crab soup

Tools You’ll Need

Ingredients You Will Need for Crab Soup

Chicken Stock

  • Chicken wings – I like to use chicken wings for stock as it’s the perfect base for this soup. Because there are more joints in wings, the stock will contain a lot more collagen and also will be robust in flavor.
  • Scallions – Chop them into 2-inch long pieces and only use the green parts.
  • Ginger – Unpeeled.
  • Garlic cloves – Smashed.
  • Black peppercorns – Freshly ground pepper yields a stronger flavor.
  • Water – The liquid base of the stock.
  • Kosher salt – I use Diamond Crystal.

Soup

  • Sesame oil – This adds a pop of toasty flavor.
  • Scallions – Finely chopped.
  • Ginger – Finely grated.
  • Fresh garlic – Minced.
  • Shiitake mushrooms – Sliced.
  • Napa cabbage – Sometimes referred to as Chinese cabbage, this veggie has a mild flavor that complements whatever it is added to. Use the stems and leaves for a nice balance of crispy and tender.
  • Sake – I use Sho Chiku Bai Junmai Sake as a flavor building block. It tastes similar to dry white wines and has a soothing finish when warmed. It also provides an umami flavor.
  • Light soy sauce – Not to be confused with reduced-sodium soy sauce. This type of soy sauce is used so as not to deepen the color of the soup, and yield umami flavor. I use this soy sauce which can be found in most Asian markets.
  • King crab meat – The shells should be removed and the meat should be broken into pieces. You can use snow crab or lump meat instead for a more affordable meal.
  • Potato starch – This thickens the soup but it doesn’t affect the taste.
  • Water – This is used to mix the potato starch.
  • Kosher salt – Add to taste. I use Diamond Crystal.
  • Ground white pepper – Topped on the soup just before serving and has a distinct taste compared to its black pepper counterpart.

Where to Find Sake

For this crab soup recipe, I used this Sho Chiku Bai Junmai Sake. It can be found at most Asian stores in the alcohol section. It is relatively inexpensive and an ideal cooking sake. The bottle pictured costs $7-$9 dollars and will last you 2-3 months depending on the frequency of use.

sake used for cooking

How To Make Crab Soup

Gradually build the flavors in this crab soup recipe, starting with the delicious broth.

Make Chicken Stock

Add chicken, scallions, ginger coins, garlic, peppercorns, and water to a heavy-bottomed dutch oven and bring to a boil over medium-high heat.

chicken-stock-before

Skim and Strain

Once the mixture comes to a boil, lower the heat to a simmer. Skim any skum from the top, then cover and cook for 1 hour.

Carefully strain the broth and reserve liquid for soup. See below for tips on how to use leftover meat.

chicken-stock-after

Sauté Aromatics and Mushrooms

Add sesame oil to a dutch oven over medium-high heat. Once the oil is hot, add scallions, ginger, and garlic. Sauté for 2-3 minutes or until fragrant.

Then add shiitake mushrooms and napa bottoms. Cook for 3 minutes or until the cabbage is almost cooked through.

Add Sake and Chicken Stock

Add sake and cook for one minute, then, add chicken stock. Bring mixture to a boil and cook for 15 minutes over medium heat.

Then add napa leaves and soy sauce. Cook for 8 minutes.

Add Crab to Soup

Add crab and cook for 3 minutes. Season to taste with kosher salt. Stir potato starch and water in a small bowl, then add to the soup. Cook for another 3 minutes or until soup has slightly thickened.

Serve immediately in bowls and top with white pepper just before serving.

How to Use Leftover Meat

I try not to waste food in my kitchen so let’s put those chicken wings to good use. Keep leftover chicken from the stock and repurpose it in new recipes. Here are some tasty ideas:

Tips and Tricks

  • Use a dutch oven. It’s ideal for one-pot meals like soup. Sauté the vegetables and aromatics and then use the pot to contain the soup.
  • Don’t rush the simmer. The longer the soup sits, the better the flavor.

Variations

  • Add noodles. For an even heartier soup, consider adding udon, soba, or rice noodles. Just be sure to cook the noodles in separate pot and add it to the soup just before eating.
  • Make it spicy. Add Shallot Ginger Chili Oil, chili flakes or La-Yu in order to kick the heat up a notch.
  • Add Shrimp. Don’t have access to crab? Use shrimp instead.
  • Vegetable Broth. For a pescatarian dish, you can make mushroom broth instead of chicken.
easy-crab-soup

Frequently Asked Questions

How can I store leftover crab soup?

Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it up on the stove over medium-low heat. But keep in mind, the cabbage will be softer.

Can crab soup be frozen?

Yes. The best way to preserve the flavor and texture of crab is to freeze it. Most crab recipes contain dairy but this one doesn’t so it can freeze for up to 2 months.

Can I use canned crab for crab soup?

Yes, canned lump crab meat works perfectly fine for this recipe.

Looking for More Soup Recipes

Loving this Recipe?

There’s a reason this easy crab soup recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

crab-soup-with-shiitake-and-napa-cabbage

Crab Soup with Shiitake and Napa Cabbage

5 from 1 vote
Crab soup has a rich broth brimming with fresh crab meat, shiitake mushroom, and napa cabbage accented with sesame oil, ginger, and sake. Warm up with a bowl of comfort food because crab soup is the best meal for a cozy night in.
Prep Time 10 minutes
Cook Time 1 hour 22 minutes
Total Time 1 hour 35 minutes
Servings 3 people
Course Dinner, Lunch, Main Course, Soup
Cuisine Asian

Equipment

  • Dutch Oven
  • strainer

Ingredients

Chicken Stock

  • 1½ pounds chicken wings
  • 3 scallions chopped into 2-inch long pieces, green parts only
  • 4 coins ginger, unpeeled
  • 3 large cloves garlic, smashed
  • ¼ teaspoon black peppercorns
  • 5¼ cups water
  • 1 teaspoon kosher salt, I use Diamond Crystal

Soup

  • 2½ tablespoons sesame oil
  • ¼ cup scallions, finely chopped
  • 1½ teaspoons ginger, finely grated
  • 2 tablespoons fresh garlic, minced
  • 1 cup shiitake mushrooms, sliced
  • 1 cup napa cabbage, stems
  • 3 cups napa cabbage, leaves
  • 3 tablespoons sake, I use
  • 1 tablespoon light soy sauce
  • 8 ounces king crab meat, shells removed and broken into pieces, can use snow crab or lump meat
  • 1½ tablespoons potato starch
  • 3 tablespoons water
  • Kosher salt, to taste, I use Diamond Crystal
  • Ground white pepper

Instructions

Chicken Stock

  • Add chicken, scallions, ginger coins, garlic, peppercorns, and water to a heavy-bottomed dutch oven and bring to a boil over medium-high heat.
  • Once mixture comes to a boil, lower heat to a simmer. Skim any skum from the top, then cover and cook 1 hour.
  • Carefully strain the broth and reserve liquid for soup. See tips for how to use leftover meat.

Soup

  • Add sesame oil to a dutch oven over medium-high heat. Once oil is hot, add scallions, ginger, and garlic. Sauté for 2-3 minutes or until fragrant.
  • Add shiitake mushrooms and napa bottoms. Cook for 3 minutes or until cabbage is almost cooked through.
  • Add sake and cook for one minute, then, add chicken stock. Bring mixture to a boil and cook for 15 minutes over medium heat.
  • Add napa leaves and soy sauce. Cook for 8 minutes.
  • Add crab and cook for 3 minutes. Season to taste with kosher salt. Stir potato starch and water in a small bowl, then add to the soup. Cook for another 3 minutes or until soup has slightly thickened.
  • Serve immediately in bowls and top with white pepper just before serving.
Keywords asian crab soup, asian crab soup recipe, crab soup, crab soup ingredients, crab soup recipe, crab soup with shiitake and napa cabbage, easy crab soup recipe, how to make crab soup, napa cabbage soup, napa cabbage soup with crab
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Rigatoni Bolognese

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Rigatoni Bolognese is a meaty homemade sauce simmered to perfection and then tossed with rigatoni pasta. This Italian-inspired dish is hearty, saucy, and rich so it’s the perfect dinner entree for a cozy night in.

If you’re a pasta lover, try my ‘Nduja Pasta, Creamy Gochujang Pasta, and Pasta alla Vodka next.

bowl of rigatoni bolognese with a fork

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Rigatoni bolognese is comfort in a bowl. When it’s cold outside, I crave something filling so this meaty, cheesy dish is at the top of the list! There’s something so soothing about sitting down with a bowl of pasta. Even the process is relaxing.

Cooked low and slow, this meal will have your kitchen smelling like an Italian restaurant. This rigatoni bolognese recipe is one you’ll revisit time and time again.

Why This Recipe Works

  • Easy to Prepare – Bolognese is made with simple ingredients and clear-cut instructions. Just cook, simmer, and occasionally stir until it’s done.
  • Great Comfort Food – This hot and hearty meal of beef, pork, and pancetta is ideal for the winter months.
  • Perfect Make-Ahead Meal – Bolognese gets better with time so you can definitely prepare the sauce a day or two in advance. Then all you need to do is cook your rigatoni!
close up of rigatoni bolognese

What is Bolognese?

Bolognese is an Italian meat sauce made with ground beef and pork. It has a thick, hearty consistency and can be used in a variety of pasta dishes including lasagna and spaghetti.

Tools You’ll Need

Ingredients You Will Need for Rigatoni Bolognese

  • Olive oil – Use this to sauté the veggies.
  • Ground chuck – You can use ground beef, too, but chuck is preferred.
  • Ground pork
  • Pancetta – Dice it. This brings flavor and texture to the dish.
  • Yellow onion, carrots, and celery – Also known as soffritto. This is the base of your flavor. Finely dice each as thicker chunks lend more of a stew appearance than bolognese.
  • Fresh garlic – Minced.
  • Dry white wine – I use Sauvignon Blanc. The alcohol evaporates but it adds a depth of flavor and complements the other ingredients.
  • Tomato paste – While this is a meat sauce and tomato-based sauce, tomato paste is added for flavor.
  • Bay leaf – It should be dried. Remember to remove it before serving.
  • Parmesan rind – This enriches the sauce and infuses a cheesy flavor. Remember to remove it before serving.
  • Heavy cream and whole milk – For a well-balanced, creamy sauce.
  • Nutmeg – Use freshly grated.
  • Fresh thyme – This helps to brighten the taste of this savory sauce.
  • Chicken stock – Use the low-sodium variety.
  • Kosher salt – Add to taste.
  • Freshly cracked black pepper – Add to taste.
  • Rigatoni – Boiled after the sauce is cooked.

After Rigatoni Cooks

  • Parmesan – Freshly grated.
  • Heavy cream – For a creamy finish.
  • Kosher salt and freshly cracked black pepper – Add to taste.

How To Make Rigatoni Bolognese

The best rigatoni bolognese requires patience. You are building on each flavor as you gradually add ingredients. The final result is a warm, flavorful meal.

Cook Ground Beef

In a heavy-bottom dutch oven over medium-high heat, add olive oil. Then add ground beef and pork and use your cooking spoon to break it up into small pieces. Once the meat has browned, transfer to a bowl using a slotted spoon, then set aside.

side by side images for ground beef cooking in a skillet and pancetta cooking in a skillet

Cook Pancetta

Add pancetta and cook until crispy, 4-5 minutes. Then add onion and cook for 3 minutes or until translucent. Add garlic, celery, and carrot and cook for 4 minutes on medium heat.

Gradually Add Other Ingredients

Add wine and cook until 90% of the liquid reduces, about 9-11 minutes.

side by side images of garlic, celery, and carrot in a pot then wine

Add ground meat back to the dutch oven and stir. Season with kosher salt. Then add tomato paste and use the back of your cooking spoon to press the tomato paste into the meat. Cook on medium heat until tomato paste deepens in color, about 6 minutes.

the process of making bolognese

Add bay leaf, milk, cream, nutmeg, parmesan rind, thyme sprigs, and 2 cups of chicken stock. Stir to combine. Bring mixture to a low simmer, then lower heat to low. Mixture should have only a slight bubble.

bolognese process with stock

Simmer

Cook uncovered for 2 hours, stirring every 25 minutes. If the mixture dries out before two hours, refer to the remaining ¾ cup of chicken stock, but you may not need it.

Add Dairy and Season to Taste

Remove and discard bay leaf and parmesan rinds. Add freshly grated parmesan and heavy cream, and stir to combine. Season to taste with kosher salt and generously add grinds of black pepper.

meat sauce in a pot

Cook Pasta

Bring a pot of salted water to a boil. Add rigatoni and cook 2 minutes less than what package suggests or until very al dente. Reserve 1 cup pasta water.

Add cooked rigatoni to the bolognese along with ¼ cup reserved pasta water. stir to combine and add more pasta desired (optional) until desired consistency is reached. Serve and top with more freshly grated parmesan and a grind of black pepper.

Finally, enjoy!

Tips and Tricks

  • For the best rigatoni bolognese, use a large dutch oven. It’s great for cooking a large amount of meat and sauce and guarantees even cooking.
  • Don’t skip the simmer. The sauce needs two hours in order to tenderize the meat and reduce the sauce.
  • Always use fresh pasta. Don’t make the pasta ahead of time or the bolognese could turn out soupy. It should be thick, not runny.
  • Pre-chop the vegetables. Mise en place is key as this saves you time during the cooking process.

Variations

  • Make it Spicy. Use spicy Italian sausage instead of regular ground pork.
  • Switch up the Pasta. Although I love this bolognese with rigatoni, other types of pasta would work in this dish too. Spaghetti and pappardelle are great options, serving as the perfect vessel for the sauce to cling onto.
rigatoni-bolognese-with-cream

Frequently Asked Questions

What is the difference between bolognese sauce and spaghetti sauce?

Traditional spaghetti sauce is tomato based. Whereas, bolognese is creamier, thicker, and meat-based.

What should you serve with rigatoni bolognese?

Top a hot bowl of rigatoni bolognese with freshly grated parmesan or a scoop of ricotta cheese. Serve it with some warm, crusty bread.

Can rigatoni bolognese be frozen?

Store leftover bolognese in an airtight container and freeze for up to 6 months. Never freeze bolognese with pasta. Before reheating the sauce, let it thaw overnight in the fridge. Then gently reheat it on the stovetop.

Looking for More Italian Inspired Recipes?

Loving this Recipe?

There’s a reason this Rigatoni Bolognese is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

rigatoni-bolognese

Rigatoni Bolognese

Rigatoni Bolognese is a meaty homemade sauce simmered to perfection and then tossed with rigatoni pasta. This Italian-inspired dish is hearty, saucy, and rich so it's the perfect dinner entree for a cozy night in.
Prep Time 10 minutes
Cook Time 2 hours 25 minutes
Author Jeri Mobley-Arias
Course Dinner
Cuisine Italian

Equipment

  • Dutch Oven
  • Cooking Spoon
  • Large Bowl
  • Slotted Spoon

Ingredients

  • 2½ tablespoons olive oil
  • ¾ pound ground chuck
  • ¼ pound ground pork
  • 4 ounces pancetta, diced
  • 1 cup yellow onion, finely diced, packed in measuring cup
  • ½ cup carrot, finely diced
  • ½ cup celery, finely diced
  • 2½ tablespoons fresh garlic, minced
  • 1 cup dry white wine, I use Sauvignon Blanc
  • ⅓ cup tomato paste
  • 1 large bay leaf, dried
  • 2 pieces parmesan rind
  • ⅓ cup heavy cream
  • ⅔ cup whole milk
  • ⅛ teaspoon nutmeg, freshly grated
  • 8 sprigs fresh thyme
  • 2¾ cups chicken stock, separated low sodium,
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste,
  • 1 pound rigatoni, dried

After Rigatoni Cooks

  • ½ cup parmesan, freshly grated, plus more for for serving
  • ¼ cup heavy cream
  • Kosher salt and freshly cracked black pepper, to taste

Instructions

  • In a heavy-bottom dutch oven over medium-high heat, add olive oil. Add ground beef and pork and use your cooking spoon to break it up into small pieces. Once the meat has browned, transfer to a bowl using a slotted spoon. Set aside.
  • Add pancetta and cook until crispy, 4-5 minutes. Add onion and cook for 3 minutes or until translucent. Add garlic, celery, and carrot and cook for 4 minutes on medium heat.
  • Add wine and cook until 90% of the liquid reduces, about 9-11 minutes.
  • Add ground meat back to the dutch oven and stir. Season with kosher salt. Add tomato paste and use the back of your cooking spoon to press the tomato paste into the meat. Cook on medium heat until tomato paste deepens in color, about 6 minutes.
  • Add bay leaf, milk, cream, nutmeg, parmesan rind, thyme sprigs, and 2 cups of chicken stock. Stir to combine. Bring mixture to a low simmer, then lower heat to low. Mixture should have only a slight bubble. Cook uncovered for 2 hours, stirring every 25 minutes. If the mixture dries out before two hours, refer to the remaining ¾ cup of chicken stock, but you may not need it.
  • Remove and discard bay leaf and parmesan rinds. Add freshly grated parmesan and heavy cream, and stir to combine. Season to taste with kosher salt and generously add grinds of black pepper.
  • Bring a pot of salted water to a boil. Add rigatoni and cook 2 minutes less than what package suggests or until very al dente. Reserve 1 cup pasta water.
  • Add cooked rigatoni to the bolognese along with ¼ cup reserved pasta water. stir to combine and add more pasta desired (optional) until desired consistency is reached. Serve and top with more freshly grated parmesan and a grind of black pepper.
  • Enjoy!
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Pork Belly Lechon

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Pork belly lechon is marinated then slowly roasted until the meat is juicy and tender and the skin is crackling and crispy. The contrast of the salty crunchy skin and the flavorful melt-in-your-mouth meat makes this a delicacy of epic proportions. This popular Filipino recipe is the perfect entree for a comfort meal or holiday dinner.

If you’re looking for more Filipino pork recipes, try my Adobo Sliders, Pork Adobo and Filipino BBQ (Pork Skewers) next!

plated pork belly lechon with a side of toyomansi

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Growing up, pork belly lechon was served at big Filipino celebrations. Because it involved roasting an entire pig, it was typically reserved for very special occasions like birthdays, weddings, or large family gatherings. But today I can make this mouthwatering pork dish whenever the craving strikes, thanks to this simplified recipe!

Why This Recipe Works

  • Easy – This method for cooking lechon is foolproof and straightforward. It’s a convenient alternative to serving a whole spit-roasted pig. You get crunchy skin and tender meat on a much smaller scale.
  • Delicious – Pork belly is arguably the tastiest part of the pig. You’re cooking the fattiest cut of the meat so it’s bound to be juicy, succulent, and flavorful.
  • Perfect for Parties – A Filipino celebration isn’t complete without crispy pork belly lechon. Serve this at your next get-together and you’ll be amazed at how quickly it disappears.
front view of roast

What is Pork Belly Lechon?

Pork belly lechon is a rolled, roasted boneless pork belly that is stuffed with herbs. It derives from the traditional Filipino dish known as lechon, or roasted suckling pig. Lechon is cooked over an open fire and rotated until the skin is brown and crispy. The method of rolling the pork is similar to porchetta, an Italian dish that consists of roasted, rolled pork. Dan of pork belly? Then check out this Braised Pork Belly recipe!

Tools You’ll Need

Ingredients You Will Need for Pork Belly Lechon

  • Pork belly – When you purchase the pork belly, make sure it still has the skin.
  • Garlic – Use fresh minced garlic and skip on the the bottled stuff.
  • Ginger – It should be coarsely chopped.
  • Bay leaves – I prefer fresh–found in the produce section of your grocer–but dried works, too.
  • Fresh Lemongrass (stalks) – This infuses the meat with a fresh flavor. Use the bottom 4-inches of the stalk and beat with the back of your knife to loosen the fibers.
  • Cane vinegar –  Use the Datu Puti brand.
  • Kosher salt – Coarse salt penetrates the meat and enhances the flavor. Season to taste.
  • Freshly cracked black pepper – Season to taste.

How To Make Pork Belly Lechon

Patience is key when preparing this homemade pork belly lechon recipe; from the preparation and overnight marinating to low and slow roasting in the oven. The final result will make it worth your while!

Prepare

  • Clean pork belly and pat both sides dry with a paper towel. Lay the belly skin-side down and roll the belly onto itself taking into account when the outer skin begins to fold into the roll. Mark with your knife, unroll the belly and using a knife, carefully remove that part of skin. It’s important to remove this piece since it will be part of the inner belly and will be chewy if not removed.
  • Score the pork belly until you reach the last 1/4 inch edge of the belly. Cut deep enough so that it cuts through the meat and into the fat, but take care to not cut all the way through.
overhead view of scored pork belly
  • Pour vinegar over the belly, then generously season with kosher salt and black pepper. Massage the seasonings into the belly then evenly top with garlic and ginger. Arrange lemongrass and bay leaves on one side of the belly, then roll.
seasoned pork belly

Marinate

  • Secure the belly by tying it with kitchen twine. Rub the skin with kosher salt, then place uncovered in the refrigerator overnight.
  • Remove belly from the refrigerator 45 minutes before cooking and set on the countertop. Preheat oven to 325°F.
raw pork rolled up with twine

Roast

  • Roast pork belly lechon on the middle rack for 3 hours or internal temperature registers at 160°F.
  • To crisp up the skin, place rack on the lowest setting and increase oven temperature to BROIL. Keep a close eye on the belly and roast until desired crispiness is reached, about 8-13 minutes, depending on your oven.
  • Remove from oven and allow to rest for 30 minutes. Carve into 1-inch pieces and serve with garlic rice and toyomansi.
roasted pork belly lechon

Tips and Tricks

  • Use fresh pork. Old or frozen cuts of pork will not yield crunchy skin. If possible, get a fresh slab from the butcher or get it at the meat counter at your local grocery store. Ensure the pork comes with the skin on or you’re missing the best part of this recipe. The meat of pork belly should be pale pink and firm.
  • Poke the meat with a knife just before roasting. This helps with rendering the fat and crisp the skin up without drying out the meat underneath it.
  • Refrigerate the pork overnight. Leave the meat uncovered so the skin dries out and gets crispy when roasted.
  • There are no shortcuts. Roasting the pork at a lower temperature over several hours is necessary. The heat slowly breaks down the muscle fibers which softens and tenderizes the meat and allows it to fully absorb the seasonings.
  • Allow the meat to rest for 30 minutes after roasting. That way, all of the natural juices redistribute so the pork will be moist when you slice it.
  • Don’t forget the last broil step. This will ensure that signature crispy skin. Just be sure to keep a close eye on it.

Storing Leftovers

Store leftover pork belly lechon in an airtight container in the fridge. Consume it within 3 days. If frozen, it can last up to 3 months. Wait for the meat to cool before storing it.

How to Reheat

Thaw frozen pork overnight in the refrigerator. To reheat pork belly, bake it in the oven or air fryer at 400°F until the skin is crispy.

side view of roasted pork

Variations

Boiling. Some pork belly lechon recipes include boiling, then simmering the pork for an hour before placing it in the fridge overnight. This step is totally optional and in my experience, not necessary. Using the methods listed above, your pork belly lechon will be perfectly tender without this extra step.

sliced pork belly lechon

Frequently Asked Questions

Why is my pork belly lechon not crispy?

If your pork belly lechon is not crispy, then you may not have used enough salt when seasoning. Alternatively, you may have not coated the skin evenly with the salt. Salt reacts to the fat in the pork belly, causing the skin to puff up and harden. Also, remember to broil the pork belly just before taking it out of the oven.

What should you serve with pork belly lechon?

Serve pork belly lechon with Sinangag-Filipino Garlic Rice and a side of homemade toyomansi or atchara.

Looking for More Filipino Recipes?

Loving this Recipe?

There’s a reason this Pork Belly Lechon is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

pork-belly-lechon

Pork Belly Lechon

Pork belly lechon is marinated then slowly roasted until the meat is juicy and tender and the skin is crackling and crispy. The contrast of the salty crunchy skin and the flavorful melt-in-your-mouth meat makes this a delicacy of epic proportions. This popular Filipino recipe is the perfect entree for a comfort meal or holiday dinner.
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 3 people
Author Jeri Mobley-Arias
Course Dinner, Main Course
Cuisine Filipino

Equipment

  • Wire Rack
  • Baking Sheet
  • kitchen twine

Ingredients

  • 3 pounds pork belly, skin on, 12 x 5 inches
  • ⅓ cup garlic, minced (fresh, not bottled)
  • ⅓ cup ginger, chopped
  • 3 large bay leaves, fresh, dried works, too
  • 4 stalks lemongrass, bottom 4-inches
  • 2½ tablespoons cane vinegar, Datu Puti brand
  • Kosher salt, season to taste
  • Freshly cracked black pepper season to taste

To Pair

  • Siningag – Filipino Garlic Rice
  • Toyomansi

Instructions

  • Clean pork belly and pat both sides dry with a paper towel. Lay the belly skin-side down and roll the belly onto itself taking into account when the outer skin begins to fold into the roll. Mark with your knife, unroll the belly and using a knife, carefully remove that part of skin. It's important to remove this piece since it will be part of the inner belly and will be chewy if not removed.
  • Score the pork belly until you reach the last 1/4 inch edge of the belly. Cut deep enough so that it cuts through the meat and into the fat, but take care to not cut all the way through.
  • Pour vinegar over the belly, then generously season with kosher salt and black pepper. Massage the seasonings into the belly then evenly top with garlic, and ginger. Arrange lemongrass and bay leaves on one side of the belly, then roll.
  • Secure the belly by tying with kitchen twine. Rub the skin with kosher salt, then place uncovered in the refrigerator overnight.
  • Remove belly from the refrigerator 45 minutes before cooking and set on countertop. Preheat oven to 325°F.
  • Using a knife poke holes throughout the outer roll. Roast pork belly on the middle rack for 3 hours or when the internal temperature registers at 160°F.
  • To crisp up the skin, place rack on the lowest setting and increase oven temperature to BROIL. Keep a close eye on the belly and roast until desired crispiness is reached, about 8-13 minutes, depending on your oven.
  • Remove from oven and allow to rest for 30 minutes. Carve into 1 – 1½ inch thick slices and serve with garlic rice and toyomansi.
Keywords crispy pork belly, crispy pork belly lechon, crispy pork belly lechon recipe, how to make pork belly lechon, ingredients for pork belly lechon, lechon belly oven, pork belly lechon, pork belly lechon recipe, roasted pork belly lechon, the best pork belly lechon
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Pan Seared Pork Chops

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Juicy pan seared pork chops are a weeknight staple in our household. Thick-cut, boneless pork chops cooked to golden brown perfection and swimming in a rich and creamy dijon cream sauce. It’s insanely delicious and easy enough for a casual weeknight dinner!

If you are looking for more boneless pork chop recipes, try my Creamy Garlic Mushroom Pork Chops, next!

plated pan seared pork chops with a side of mashed potatoes

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Pan seared pork chops with gravy is a veratile dish with an elegant flair. If you’ve ever overcooked pork chops, a good sear is just what you need!

Regardless of the occasion you choose to make this dish, these perfect pork chops do not skimp on flavor. Want to know what the cherry-on-top of this dish is? You’re probably thinking, “Wait, what could be better than this pan-seared goodness?” I’ll tell you–it’s my easy and favorite dijon sauce recipe.

The pairing of these two makes for an incredible marriage of flavors. For a home-run meal make Herbed Mashed Potatoes and Lemon Caper Roasted Cauliflower Steaks, and you can thank me later.

Why You’ll Love This Easy Pan Seared Pork Chop Recipe

  • Perfect Weeknight Dinner – Easy, delicious, and worthy of being a restaurant-quality dish, made in the comfort of your own home. It’s also simple but impressive enough for a date night or a dinner party.
  • Excellent Cooking Technique – Unlike simply frying or baking pork chops, searing them creates a rich brown crust that yields more flavor and texture.
  • Simple Steps – This recipe is straightforward and foolproof. You’re just a few easy instructions away from crispy pan seared pork chops!
  • Made with a Robust Gravy – Pan seared pork chops with sauce are a match made in heaven and this creamy dijon sauce is truly mouthwatering!

Tools You Will Need

pan seared pork chops with dijon sauce

Ingredients to Make Pan Seared Pork Chops

Pork Chops

  • Pork Chops – 2 boneless pork chops are used, each cut 1 1/4 inches thick. For a leaner cut of meat, you can use loin chops. Thinner chops will cook faster but you won’t get that same delicious crust.
  • Fats – Avocado oil and butter are used to sear the pork chops and cook the aromatics. (Skip the olive oil on this one because it doesn’t have a high smoking point.)
  • Fresh Herbs – Fresh thyme. Rosemary or sage would be delicious too as substitutes.
  • Seasonings – The seasoning is simple. I use kosher salt and freshly cracked black pepper, to taste.

Creamy Dijon Mustard Sauce

  • Aromatics – Shallots and garlic are sautéed for the base of the sauce.
  • White Wine – Added and then reduced in the sauce.
  • Dijon mustard – About 1 tablespoon.
  • Chicken broth – Use reduced sodium so as to give you more control to season.
  • Heavy cream – Lends a creamy mouthfeel to the sauce.
pan-seared-pork-chops-resting

How to Pan Sear Pork Chops

These creamy dijon pork chops are pan seared for a flavorful crust then simmered in a wine-based gravy until it’s perfectly tender.

  • Temper meat and season. 45 minutes before cooking, remove pork chops from the refrigerator. Rinse and pat dry with a paper towel. 30 minutes before cooking, seasoning both sides with kosher salt, then with black pepper just before searing.
  • Pan sear pork chops. Add butter or avocado oil to a large skillet over medium-high heat. Once the pan gets hot, add the chops and sprigs of thyme. Cook on each side for 3-4 mins or until chops are crisp and golden, adjusting the heat if needed.
  • Make the dijon mustard sauce. Transfer pork chops to a platter then drain all but 2 tablespoons of fat from the skillet. Over medium heat, add shallots and garlic to remaining fat, and sauté for 4 minutes or until shallots are translucent.
  • Reduce wine. Add white wine. Stir and cook until reduces by about half. Add chicken broth, bring to a simmer then add chops back to the skillet. Keep heat at a simmer, then cover with lid. Cook for 17 minutes or until chops are tender. In a small bowl whisk heavy cream and dijon until well-combined.
  • Add cream and dijon. Remove lid then push chops to one side of the skillet and add heavy cream mixture. Stir until well-mixed, bring to a simmer then cook until sauce slightly reduces.
  • Rest chops. Place pork chops on a plate and cover with foil. Rest chops for 3-4 minutes to allow juices to redistribute.
  • Serve. Plate and top with creamy dijon sauce and serve with mashed potatoes or desired side. Enjoy your creamy dijon pork chops.

Variations

  • Pan Seared Pork Chops Bone In – If you prefer bone-in pork chops, you can use center cut pork chops instead. They are less likely to dry out.
  • Marinated Pan Seared Pork Chops – If you have some time, consider brining the pork chops before cooking them. Brine adds flavor and tenderizes the meat, ensuring that it’s not tough or chewy.
  • Finished in the Oven – Sear the pork chops in the pan for about 2-3 minutes on one side, then flip and transfer to a preheated oven set to 400°F for about 6-10 minutes. This is a great way to cook porkchops without drying them out.
  • Cast Iron Pan – I prepare the chops in a steel pan but pan seared pork chops in a cast iron skillet will yield great results too.
juicy-pork-chops-in-skillet

Tips for the Best Pan Seared Pork Chops

  • Temper your meat. For even cooking. Remove pork chops from the refrigerator 30-45 minutes before cooking as this will ensure even cooking.
  • Season with salt 30 minutes before cooking. While we are on the topic of tempering meat, season both sides generously with salt 30 minutes before searing as this will improve the flavor and texture of the meat.
  • Don’t forget to rest your meat. Keep things juicy by resting pork chops 3-4 minutes before diving in.
  • Fat equals flavor. Choose pork chops with a good amount of fat on them.
  • Avoid overcooked porkchops by using a meat thermometer. Wondering how to tell if a pork chop is done? When the pork reaches an internal temperature of 145°F, they are done.
  • Cooking times will vary depending on the thickness of the pork chop. Thicker chops will take more time to cook.

Frequently Asked Questions

What is the best way to cook pork chops without them drying out?

The best way to prepare moist, juicy pan seared pork chops is to bring the meat to room temperature before cooking, use a meat thermometer while cooking, and allow it to rest afterward. All of these efforts help retain the juices.

What does it mean to temper pork chops?

Pro tip: Never cook pork chops straight from the refrigerator. Cooking cold pork chops can lead to overcooking the outer surface, while trying to reach achieve the perfect internal temperature.
Solution: Remove pork chops for refrigerator 30-45 minutes before cooking. This will give the meat time to come to room temperature resulting in even cooking.

How long should pan seared pork chops rest after cooking?

The term resting refers to letting your pork chops sit, untouched, after cooking, to allow for the juices to race back to the center and reabsorb.

Skipping the resting step will cause the juices to spill all over the plate. It’s best to wait 3-4 minutes after cooking to allow the juices to reabsorb throughout the meat, which will ensure moist, juicy pork chops.

pan-seared-pork-chops-with-creamy-dijon-sauce

Looking for More Dinner Recipes?

Loving this Recipe?

There’s a reason these Pan Seared Boneless Pork Chops are loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

pan-seared-pork-chops

Pan Seared Pork Chops

5 from 1 vote
Juicy pan seared pork chops are a weeknight staple in our household. Thick-cut, boneless pork chops cooked to golden brown perfection and swimming in a rich and creamy dijon cream sauce. It's insanely delicious and easy enough for a casual weeknight dinner!
Prep Time 10 minutes
Cook Time 25 minutes
Remove pork chops from refrigerator 45 minutes
Total Time 35 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner
Cuisine American, French

Equipment

  • Skillet with lid
  • Kitchen Thermometer
  • Foil

Ingredients

  • 1 tablespoon salted butter
  • 1½ tablespoons avocado oil
  • 2 pork chops, boneless, 1-1¼ inch thick 1-1¼ inch thick
  • 3 sprigs fresh thyme
  • Kosher salt, seasoned to taste
  • Freshly cracked black pepper, seasoned to taste

Creamy Dijon Sauce

  • ⅓ cup shallots, diced
  • 3 tablespoons garlic, minced, fresh not jarred
  • ⅓ cup dry white wine, I use Sauvignon Blanc
  • ¾ cup chicken broth, low sodium
  • ⅓ cup heavy cream
  • 1 tablespoons dijon mustard
  • Kosher salt, freshly cracked black pepper, to taste

Instructions

  • 45 minutes before cooking, remove pork chops from the refrigerator. Rinse and pat dry. 30 minutes before cooking, seasoning both sides with kosher salt, then with black pepper just before searing.
  • Add butter and/or avocado oil to a skillet over medium-high heat. Once the pan gets hot, add the chops and sprigs of thyme. Cook on each side for 3-4 mins or until chops are crisp and golden, adjusting the heat if needed.
  • Transfer chops to a platter then and drain all but 2 tablespoons of fat from the skillet. Over medium heat, add shallots and garlic to remaining fat, and sauté for 4 minutes or until shallots are translucent.
  • Add white wine. Stir and cook until reduces by about half. Add chicken broth, bring to a simmer then add chops back to the skillet. Keep heat at a simmer, then cover with lid. Cook for 15 minutes or until chops are tender.
  • In a small bowl whisk heavy cream and dijon until well-combined.
  • Remove lid then push chops to one side of the skillet and add heavy cream mixture. Stir until well-mixed, bring to a simmer then cook until sauce slightly reduces. Adjust seasoning with kosher salt and black pepper, if necessary.
  • Place pork chops on a plate and cover with foil. Rest chops for 3-4 minutes to allow juices to redistribute.
  • Plate and top with creamy dijon sauce and serve with mashed potatoes or desired side.
  • Enjoy!
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Butternut Squash Risotto with Pancetta

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Butternut squash risotto is the perfect fall dinner, combining the creamy texture of roasted squash with the rich flavor of crispy pancetta. Serve it as a side dish or main course. Either way, this is a comforting and flavorful option for a cozy night in.

For more delicious risotto recipes, try Tomato Risotto Recipe and Shrimp and Chive Risotto next!

Butternut squash risotto served with crispy pancetta and a drizzle of olive oil.

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

When cool weather hits, I love making roasted butternut squash risotto. Roasting the squash before combining everything on the stove is key to building a super flavorful dish. It brings out the squash’s natural sweetness, which perfectly complements the savory risotto.

The squash adds a rich, creamy texture, while the broth and wine infuse the rice with incredible flavor. I stir in mascarpone and parmesan at the end, making the dish extra luscious and cheesy. This recipe feels fancy enough for a special dinner but simple enough for a cozy weeknight meal.

Why This Recipe Works

  • Versatile – Want to make this recipe dairy-free or in an Instant Pot? You have different options for ingredients and preparation.
  • Perfect for Special Occasions – This is perfect as an indulgent Thanksgiving side dish or a date night meal.
  • Balanced meal – Risotto infused with butternut squash is not only delicious but nutritious. It’s a great way to sneak in vegetables for those picky eaters.
Butternut squash risotto served with crispy pancetta and a drizzle of olive oil.

Tools You’ll Need

Ingredients You Will Need for Butternut Squash Risotto

Here is a breakdown of what you will need to make butternut squash and risotto. For actual measurements, see the recipe card at the end of this post.

Roasted Butternut Squash

  • Butternut squash – Cut it into ¼-inch cubes so that it cooks faster.
  • Olive oil – Drizzle this over the squash before baking.
  • Fresh sage – The sweet, savory flavor of sage adds to that cozy, autumn element.
  • Salt and pepper – Kosher salt and freshly cracked black pepper, to taste.
Butternut squash cubes seasoned with sage and pepper, ready to be roasted.

Risotto

  • Pancetta – The salty, smoky flavor of cooked pancetta is a nice crisp addition to this smooth, savory dish.
  • Olive oil – Go for the good stuff. Olive oil is used to sauté the risotto and finished over the top, just before serving.
  • Aromatics – I used finely chopped shallots and minced garlic for that familiar, savory taste.
  • Fresh thyme – Add this herb roughly chopped.
  • Arborio rice – This short grain rice is starchier than long grain rice. As the rice boils, it releases starch which gives this dish that creamy consistency.
  • White wine – I use Sauvignon Blanc for a rich, tangy flavor.
  • Chicken broth – Using a broth instead of water provides a more flavorful risotto. Just make sure it’s low sodium.
  • Cheese – Use freshly grated Parmigiano-reggiano because it blends better than pre-shredded cheese. Mascarpone makes the risotto even smoother.
  • Butter – Salted butter
Arborio rice slowly absorbing broth for the perfect creamy risotto texture.

How To Make Butternut Squash Risotto

For a complete and detailed list of steps, see the recipe card at the end of this post.

  1. Roast the squash. Preheat oven at 400°F for 30-40 minutes or until soft and cooked through. Once done, remove them from the oven, mash with a fork and set aside.
Perfectly roasted butternut squash cubes with a hint of sage, seasoned and ready to add to risotto.

2. Roast the squash. Preheat oven at 400°F for 30-40 minutes or until soft and cooked through. Once done, remove them from the oven, mash with a fork and set aside.

3. Prepare the pancetta. While the squash is roasting, in a heavy bottom pot, add 1 teaspoon of oil then pancetta and cook over medium-high heat. Cook until the pancetta is nice and crispy. Set aside on a paper towel-lined plate and discard the excess oil.

4. Warm the stock. Now add stock to a saucepan. Bring it to a boil then lower to a simmer.

5. Sauté aromatics. Add oil to a heavy-bottom pot over medium heat. add the shallots and cook for about 6 minutes before adding garlic and thyme. Cook for another 2 minutes. Season generously with salt and mix well.

Creamy butternut squash risotto after stirring in roasted squash.

6. Cook arborio rice. Add arborio rice and stir until some grains are translucent, 3-4 minutes. Add white wine and cook and stir until liquid reduces by about half. Then, add one ladle of broth, keeping a consistent stir until the broth is absorbed. Repeat this step for 30 minutes, until risotto is firm and most of the broth is absorbed.

7. Add butternut squash. Stir until well combined. Then add parmesan, mascarpone, butter and ¾ of pancetta. Stir until completely mixed. Adjust seasoning with kosher salt and black pepper if necessary.

Creamy butternut squash risotto, perfectly mixed with roasted squash for a rich and hearty dish.

8. Serve immediately. In a low bowl with garnish with remaining pancetta, fresh black pepper, and a glug of olive oil.

Tips and Tricks

  • If you need to save some time, you can make portions of this recipe ahead. Prepare the squash and pancetta the night before and refrigerate. Let the ingredients return to room temperature before you begin making the risotto.
  • Don’t rinse the rice. We’ve been taught to do that for long grain rices like jasmine and basmati but in this instance, we want that starch. This is how you get that porridge-like consistency.
  • Stir constantly. This step is a must. This starchy rice can easily stick to the pan and burn so stirring prevents this. The rice also softens as you stir.
  • Keep the stock warm. You gradually add stock to the risotto. Keep the stock warm so the rice absorbs the liquid more quickly.
  • Enjoy the process. Risotto takes some patience and love. You’re preparing this on a stovetop. Take a sip of wine, enjoy the aromas and get ready to enjoy the best butternut squash risotto you’ve ever had!

Variations

  • Winter Squash – You can swap out the butternut squash for any other variety. Consider buttercup squash, delicata squash, and even pumpkin.
  • Rice – I love arborio rice but carnoli rice has a higher starch content and would work well as a substitute. Some risotto and butternut squash recipes use brown rice.
  • Dairy-Free – Whether you’re lactose intolerant, vegetarian or vegan, just a few substitutions and omissions can make this a vegan butternut squash risotto. Skip the cheese and meat. Replace the butter with vegan butter or additional olive oil. Use vegetable broth instead of chicken broth.
  • Instant Pot – To make this in a pressure cooker, use the sauté function to cook the pancetta, shallots, garlic, and thyme. Add the rice, wine, and broth, then seal and cook on high pressure for 6 minutes. Quick release the pressure, stir in the roasted butternut squash, mascarpone, parmesan, and pancetta, and serve.
Mashed roasted butternut squash seasoned with herbs, ready to be stirred into the risotto.

What to Serve with Butternut Squash Risotto

To complement your butternut squash risotto, Cheesy Garlic Bread would be a great choice. Its crispy edges and gooey center pair well with the creamy risotto, adding a nice textural contrast. You can also go for a refreshing salad like Kale Pomegranate Salad or my classic Fall Salad.

Storage

Store leftover risotto in the refrigerator and eat it within 4 days. For a longer shelf life, freeze for up to one month. After a couple of days in the fridge, the risotto will thicken so when reheating, add a little chicken stock or water to loosen it up.

Frequently Asked Questions

How do restaurants make risotto so creamy?

Restaurants achieve the creamy texture of risotto by stirring the arborio rice constantly while slowly adding warm broth. The rice releases its starch during cooking, creating a naturally creamy consistency, which is further enhanced by finishing with butter, cheese, or mascarpone.

How do I know when my risotto is done?

Risotto is done when the rice is tender but still slightly firm in the center, often described as “al dente.” Taste it to check for texture after about 20-25 minutes of cooking, and the consistency should be creamy but not runny.

Can I make butternut squash risotto ahead of time?

You can prepare the components ahead of time, like roasting the squash and cooking the pancetta, but risotto is best served fresh. If you must make it in advance, undercook the rice slightly and finish it just before serving with additional broth to bring it back to the right consistency.

Butternut squash risotto served with crispy pancetta and a drizzle of olive oil.

Looking for More Squash Recipes?

Loving this Butternut Squash Risotto Recipe?

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Butternut squash risotto served with crispy pancetta and a drizzle of olive oil.

Butternut Squash Risotto with Pancetta

5 from 2 votes
Butternut squash risotto is the perfect fall dinner, combining the creamy texture of roasted squash with the rich flavor of crispy pancetta. Serve it as a side dish or main course. Either way, this is a comforting and flavorful option for a cozy night in.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner
Cuisine Italian

Equipment

Ingredients

Butternut Squash

  • 1 pound butternut squash, cut into ¼-inch cubes
  • 1½ tablespoon olive oil
  • 1 tablespoon fresh sage, chopped
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Risotto

  • 6 ounces pancetta, diced
  • 2½ tablespoons olive oil
  • 1 cup shallots, finely chopped
  • ¼ cup garlic, minced
  • 1 tablespoon fresh thyme, roughly chopped
  • 1 cup arborio rice
  • ½ cup dry white wine, I use Sauvignon Blanc
  • 5½ cups chicken broth, low sodium
  • ½ cup parmigiano-reggiano, freshly grated
  • 1 tablespoon butter
  • ¼ cup mascarpone
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  • Preheat oven to 400°F.
  • Roast squash: Place cut squash on a prepared baking sheet. Drizzle with olive oil then season with kosher salt, black pepper, and chopped sage.
  • Cook for 30-40 minutes or until soft and cooked through. Remove from oven, mash with a fork and set aside.
  • Cook pancetta: In a heavy bottom pot, add 1 teaspoon of oil then pancetta and cook over medium-high heat. Cook until the pancetta is nice and crispy. Place on a paper towel-lined plate. Set aside and discard oil.
  • Stock: Add stock to a saucepan. Bring to a boil then lower to a simmer. Keep a ladle nearby and be sure to keep stock warm.
  • Risotto: Add oil to a heavy-bottom pot over medium heat. Add shallot and cook until softened, about 6 minutes. Add garlic and thyme and cook for another 2 minutes. Season to taste with salt and mix well.
  • Next, add arborio rice and stir until some grains are translucent, 3-4 minutes. Add white wine and cook and stir until liquid reduces by about half.
  • Next, add one ladle of broth, keeping a consistent stir until broth is absorbed. Repeat this step for 30 minutes, until risotto is firm and most of the broth is absorbed.
  • Add mashed butternut squash and stir until well combined.
  • Add parmesan, mascarpone, butter and ¾ of pancetta. Stir until completely mixed. Adjust seasoning with kosher salt and black pepper if necessary.
  • Serve immediately in a low bowl with garnish with remaining pancetta, fresh pepper, and a glug of olive oil.
Keywords Butternut Squash Risotto, Butternut Squash Risotto Recipe, Butternut Squash Risotto with Pancetta, easy butternut squash risotto, How to Make Butternut Squash Risotto, risotto and butternut squash recipes
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Gochujang Salmon with Pandan Rice

by 5 Comments

This glazed gochujang salmon with pandan rice recipe is easy-to-make and highly flavorful! Made with a sweet and spicy gochujang sauce and paired with an incredibly fragrant and flavorful coconut-pandan rice.

If you are looking for more recipes with gochujang, then be sure to check out my Sweet and Spicy Gochujang Wings and Creamy Gochujang Pasta recipes, next!

glazed-gochujang-salmon-with-pandan-rice

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Glazed gochujang salmon is one of my favorite ways to put this type of fish to good use. It’s so flavorful, and one of those feel-good meals. The cherry on top is pairing it with coconut-pandan rice; the flavors will send your taste buds an explosion of flavors, and you will be wishing you doubled the recipe.

Why This Recipe Works

  • Highly flavorful – Between the sweet and spicy salmon and fragrant coconut-pandan rice, this gochujang salmon bowl is a knock-out meal with so much beautiful flavor.
  • Makes for great leftovers – Double the recipe as this makes for a great next-day meal.
  • Health benefits of salmon – Salmon is rich in omega 3 fatty acids (among other health benefits); an essential fatty acid that we can only get through foods we consume, and helps protect our eyes, nerves, and brain.

What is Gochujang?

Gochujang is a Korean fermented pepper paste, fundamental to Korean cooking. The consistency is thick and paste-like, deep red in color, has a spicy-sweet flavor, and comprised of red chili pepper flakes, fermented soybeans, glutinous rice, and salt.

Gochujang can be found at varying levels of heat and used to add depth to foods like meats (bulgogi), soups and soft tofu stews (soondubu jjigae), noodles, hot and spicy rice cakes (tteokbokki), vegetable side dishes (banchan), bibimbap sauce, and Korean fried chicken.

gochujang-glaze-before-and-after

What is Pandan?

Pandan is a plant that grows all throughout Southeast Asia. It’s used in a lot of desserts and savory dishes and is higher fragrant–floral and nutty–and incredibly delicious when infused with rice.

This gochujang salmon is paired with pandan-coconut rice, where Jasmine rice is cooked with pandan leaves, aromatics, and coconut milk.

It’s similar to the Malaysian version of Nasi Lemak, with the exception of shallot, ginger, and garlic, which is traditionally not added.

Once the rice is cooked, pandan leaves are removed and discarded. The use of the leaves is simply to infuse its flavor onto the rice and trust me, the flavor is unbelievably delicious.

Dry Brine Salmon

This recipe calls for dry brining–or dry-cured–salmon. This technique is a sushi chef secret in which salmon is covered in sugar and salt for a short duration to draw out moisture to the surface, firm up the texture, make it more vibrant, and pack it with flavor.

If you tend to overcook your fish, dry brining is perfect, as it leaved more room for error, keeping the fish moist during cooking.

You can dry-brine any type of fish and I highly recommend you try it as it dramatically increases the flavor and texture of the fish.

How to Brine Salmon

Dry brining is simple and only takes 15 minutes. It calls for a 1:1 ratio of kosher salt to cane sugar. I use 1 tablespoon of salt to 1 tablespoon of sugar.

To dry brine, simply:

  1. Pat dry fish to remove excess moisture.
  2. Sprinkle with kosher salt and sugar all over the fish, even the skin.
  3. Leave to sit for 15 minutes.
  4. Rinse well with cold water and continue with seasoning fish.

Cooking Temperature for Salmon

When it comes to making salmon, It is useful to know that there is a difference between farm versus wild salmon in terms of cooking temperature and how it affects the texture of salmon.

  • Wild salmon – Best cooked to 120°F.
  • Farmed salmon – Higher in fat than wild salmon and best cooked to 125°F.

To get an accurate reading, I always use a digital thermometer as this ensures reliable and perfect doneness every time.

gochujang-salmon

How to Make Gochujang Salmon with Pandan Rice

  • Make the rice: Rinse the rice and leave in the rice pot, set aside. In a skillet, add oil and sauté shallot, garlic, and ginger over medium-high heat for 3 minutes or until shallots are soft. careful not to brown mixture, this is just to sweat the aromatics.
  • Add aromatics mixture to the rinsed rice along with salt, pandan leaves, canned coconut milk, and water. Stir until ingredients are well-mixed and place in the rice cooker to cook.
  • Dry-brine salmon: Pat salmon filet dry, removing any excess moisture. In a small ramekin, combine kosher salt and sugar and stir to mix. Liberally coat the entire filet with salt and sugar mixture. Set aside for 15 minutes, then rinse with cold water and pat dry.
  • Preheat oven to Broil. Set racks 6 inches from the broiler
  • Gochujang Glaze: Add gochujang, honey, sesame oil, rice vinegar, soy sauce, ginger, garlic, and water to a bowl and stir to combine. Set aside.
  • When salmon is ready, drizzle with ½ tablespoons avocado oil and lightly season with kosher salt. Place on a baking sheet and broil for 4 minutes. Remove from oven and brush ½ of gochujang sauce over the top. Place in oven again for 3 minutes. Then remove one last time and brush with the ½ of remaining sauce. Cook for another 2 minutes or until salmon is cooked through .
  • Once rice is cooked, discard pandan leaves and ginger coins. Fluff rice with a fork and just before serving.
glazed-gochujang-salmon

Tips Tricks and Customizations

  1. Keep a close eye on it while broiling. The fillet should cook for roughly 5-8 minutes. Cooking time will vary based on your oven and thickness of salmon.
  2. Be sure to use canned coconut milk. This is not the same as coconut milk found in the refrigerated section of the grocer. Canned coconut milk is richer in flavor and contains fat from the fruit.
  3. Keep salmon fillets thin. Thinner fillets will absorb more flavor while marinating yielding highly flavorful salmon.
  4. Don’t remove salmon skin before cooking. Keeping the salmon skin on helps keep the flesh intact as it cooks. If you prefer not to eat the skin, simply remove it after cooking.

Frequently Asked Questions

Where can I find pandan leaves?

Your best to find pandan leaves is at an Asian market, typically in the frozen section.

Do I have to use canned coconut milk for the rice?

Yes, use canned coconut milk is concentrated and richer in flavor. Carton coconut milk, which is typically found in the refrigerated section of the grocer, is heavily diluted with water. I use Aroy-D canned coconut milk which can be found at Asian markets.

Do I have to brine the salmon?

You don’t, but I highly suggest you do as it intensifies the flavor of the fish. Try this technique on any type of fish and you won’t go back.

Looking for more Salmon Recipes?

Loving This Gochujang Salmon Recipe?

We can’t get enough of it, either! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

glazed-gochujang-salmon-with-pandan-rice

Gochujang Salmon with Pandan Rice

5 from 3 votes
This glazed gochujang salmon with pandan rice recipe is easy-to-make and highly flavorful! Made with a sweet and spicy gochujang sauce and paired with an incredibly fragrant and flavorful coconut-pandan rice.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner
Cuisine Asian

Ingredients

Salmon

  • 1¼ pounds salmon filet, skin on
  • 1 tablespoon kosher salt
  • 1 tablespoon cane sugar
  • ½ tablespoon avocado oil

Pandan Rice

  • 1½ tablespoons avocado oil
  • 2 tablespoons garlic, minced
  • 2 tablespoons shallot, minced
  • 2 coins ginger, sliced ⅛-inch thick
  • 1 cup jasmine rice
  • 2 leaves pandan, tied into a knot
  • 1 cup water
  • ½ cup canned coconut milk, I use Aroy-D
  • ½ teaspoon kosher salt

Gochujang Glaze

  • 3 tablespoons gochujang
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 teaspoons rice vinegar
  • 1½ teaspoons soy sauce
  • 1 teaspoon ginger, grated
  • 3 cloves garlic, grated
  • 1 teaspoon water

Garnish

  • Toasted sesame seeds
  • Scallions, chopped

Instructions

  • Make the rice: Rinse the rice and leave in the rice pot, set aside. In a skillet, add oil and sauté shallot, garlic, and ginger over medium-high heat for 3 minutes or until shallots are soft. careful not to brown mixture, this is just to sweat the aromatics.
  • Add aromatics mixture to the rinsed rice along with salt, pandan leaves, canned coconut milk, and water. Stir until ingredients are well-mixed and place in the rice cooker to cook.
  • Dry-brine salmon: Pat salmon filet dry, removing any excess moisture. In a small ramekin, combine kosher salt and sugar and stir to mix. Liberally coat the entire filet with salt and sugar mixture. Set aside for 15 minutes, then rinse with cold water and pat dry.
  • Preheat oven to Broil. Set racks 6 inches from the broiler
  • Gochujang Glaze: Add gochujang, honey, sesame oil, rice vinegar, soy sauce, ginger, garlic, and water to a bowl and stir to combine. Set aside.
  • When salmon is ready, drizzle with ½ tablespoons avocado oil and lightly season with kosher salt. Place on a baking sheet and broil for 4 minutes. Remove from oven and brush ½ of gochujang sauce over the top. Place in oven again for 3 minutes. Then remove one last time and brush with the ½ of remaining sauce. Cook for another 2 minutes or until salmon is cooked through (time may vary depending on your oven and thickness of salmon). See notes for ideal temperature for salmon.
  • Once salmon is cooked, top with leftover sauce and garnish with toasted sesame seeds and chopped scallions.
  • Once rice is cooked, discard pandan leaves and ginger coins. Fluff rice with a fork and just before serving.

NOTES

Ideal internal temp for salmon
  • Wild salmon – Best cooked to 120°F.
  • Farmed salmon – Higher in fat than wild salmon and best cooked to 125°F.
Keywords broiled salmon, glazed gochujang salmon, gochujang glaze, gochujang salmon, gochujang salmon bowl, salmon bowl
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Easy Filipino Beef Adobo

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This easy Filipino beef adobo is one of my favorite dishes to make when the cooler weather sets in. Made with beef short ribs, aromatics, spices, bay leaves, soy sauce, and vinegar. Swoon your taste buds with this comforting dish made with classic Filipino adobo flavor.

If you are in the mood for more recipes with short ribs, then check out my Short Rib Ragu and Red Wine Short Ribs recipes, next! For more beef recipes, check out my Steak Salad with Thai Dressing, next!

easy-filipino-beef-adobo

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

I love adobo of all sorts, but this Filipino beef adobo is one of my favorites when the cooler months hit. It’s one of those feel-good foods and a guaranteed crowd-pleaser.

Why This Recipe Works

  • Simple to make. This recipe is straightforward. Most of the time is spent cooking in the oven.
  • Comforting. Nothing like a soul-warming dish to keep you satiated through your next meal.
  • Classic Filipino taste. If you are a fan of adobo, then this version cannot be passed up.
braised-beef-adobo

What is Beef Adobo?

Beef adobo is a Filipino dish that calls for braising beef in a savory sauce. If you have not had adobo before, it’s salty, tangy, and oh-so-delicious.

Those who are familiar with adobo assume that it’s only made with chicken, however the style of making adobo can be made with just about any protein.

The trick to making perfect adobo is to be patient with the cooking time. This beef short rib recipe calls for braising for 2-2½ hours to ensure fork-tender meat and an intensely rich sauce.

seared-browned-short-ribs

Ingredients You Will Need

What’s great about this recipe is that the ingredients list is short and sweet.

  • Beef short ribs – You will need 3 pounds of bone-in short ribs for this recipe.
  • Soy sauce – Don’t be alarmed by the amount, as it mellows with the ingredients as it cooks.
  • Vinegar – Same as with soy sauce the amount this recipe calls for balances the saltiness.
  • Yellow onion – Halved and cut into ⅛-inch thick slices.
  • Garlic – ¼ cup minced is needed. It may seem like a lot, but trust me, it’s just the perfect amount.
  • Bay leaves – 3 large bay leaves for this recipe.
  • Sugar – Brown sugar is used to balance out the salty and tangy flavors.
  • Black Peppercorns – Added to the sauce then discarded just before eating.
aromatics-sauteing-with-adobo-sauce

How to Make Beef Adobo

  1. Season short ribs: Remove short ribs from the refrigerator 30 minutes before cooking. Pat dry ribs with a paper towel to remove excess moisture. Season all sides with kosher salt and black pepper.
  2. Sear and brown: Add oil to a 3.5 quart braiser or heavy bottom pot over medium-high heat. Add short ribs and brown on all sides, 10-15 minutes. Remove short ribs and place them on a plate. Discard all but 2½ tablespoons of oil from the braiser.
  3. Sauté aromatics: Add garlic and onion and sauté until fragrant and soft over medium heat, about 4 minutes.
  4. Add remaining ingredients: Add soy sauce, peppercorns, brown sugar, and bay leaves and stir until well-mixed.
  5. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until contents reach a boil before stirring.
  6. Simmer: Once the liquid reaches a boil, return short ribs back to the braiser and add water. Bring to a boil, turn off heat, then cover with the lid and transfer to the oven. Cook for 2-2½ hours, or until tender, flipping short ribs once at the halfway mark.
  7. Skim unwanted oil from the top just before serving and discard any loose bones. Serve hot with Jasmine rice.
  8. Enjoy!
beef-adobo-before-and-after

Best Soy Sauce and Vinegar for Adobo

Whenever I make Filipino-style adobo I always use Lauriat soy sauce and Datu Puti vinegar (cane vinegar). The use of these ingredients yields adobo its signature taste.

Your best bet to finding these specific condiments is by visiting your local Asian market.

What to Serve With It

Traditionally, adobo is served with Jasmine rice. Creamy polenta is another great option, too.

Tips Tricks & Customizations

  • Wait to stir vinegar. After the addition of vinegar, It’s important to bring the mixture to a boil before stirring so as to cook down the acidity of the vinegar, undisturbed. This is an old adage and something my mom taught me.
  • Vinegar substitution – If you can’t find Datu Puti vinegar, apple cider vinegar makes for a suitable substitute.
  • Don’t rush the cooking time – For best results and tender meat, cook for 2-2½ hours.
  • Choose short ribs similar in size – This will ensure even cooking.
beef-adobo-recipe

Frequently Asked Questions

How to store leftovers?

Once completely cooled, store leftovers in an air-tight container.

How long is it good for?

Enjoy leftovers for up to 8 days.

Can you freeze adobo?

Yes! Place a freezer-safe resealable bag for up to 3 months.

Looking for More Adobo Recipes?

Loving this Braised Beef Adobo?

There’s a reason this Filipino beef adobo recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

easy-filipino-beef-adobo

Filipino Beef Adobo

5 from 7 votes
This easy Filipino beef adobo is one of my favorite dishes to make when the cooler weather sets in. Made with beef short ribs, aromatics, spices, bay leaves soy sauce, and vinegar. Swoon your taste buds with this comforting dish made with classic Filipino adobo flavor.
Prep Time 5 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 30 minutes
Servings 3 people
Author Jeri Mobley-Arias
Course Dinner
Cuisine Filipino

Ingredients

  • 3 pounds short ribs, bone-in
  • Kosher salt
  • Freshly cracked black pepper
  • 2 tablespoons avocado oil
  • 1 medium yellow onion, halved and sliced into ⅛ thick slices
  • ¼ cup garlic, minced
  • ⅓ cup soy sauce, Lauriat brand
  • 2½ teaspoons brown sugar, packed
  • ¼ teaspoon black peppercorn
  • 3 large bay leaves
  • ½ cup vinegar, Datu Puti brand
  • 1 cup water

Instructions

  • Season short ribs: Remove short ribs from the refrigerator 30 minutes before cooking. Pat dry ribs with a paper towel to remove excess moisture. Season all sides with kosher salt and black pepper.
  • Preheat oven to 300°F.
  • Sear and brown: Add oil to a 3.5 quart braiser or heavy bottom pot over medium-high heat. Add short ribs and brown on all sides, 10-15 minutes. Remove short ribs and place them on a plate. Discard all but 2½ tablespoons of oil from the braiser.
  • Sauté aromatics: Add garlic and onion and sauté until fragrant and soft over medium heat, about 4 minutes.
  • Add remaining ingredients: Add soy sauce, peppercorns, brown sugar, and bay leaves and stir until well-mixed.
  • Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until contents reach a boil before stirring.
  • Simmer: Once the liquid reaches a boil, return short ribs back to the braiser and add water. Bring to a boil, turn off heat, then cover with the lid and transfer to the oven. Cook for 2-2½ hours, or until tender, flipping short ribs once at the halfway mark.
  • Skim unwanted oil from the top just before serving and discard any loose bones. Serve hot with Jasmine rice.
  • Enjoy!
Keywords beef adobo, beef in adobo sauce, beef ribs adobo, briased beef adobo, filipino adobo, filipino adobo beef, filipino adobo ingredients, filipino adobo recipe, filipino-style adobo
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!