Pork – Tessie's Table

Fall off The Bone Oven BBQ Ribs

Therese Buchanan — Fri, 19 Jun 2026 15:43:36 +0000

These Fall Off the Bone Oven BBQ Ribs might be the best thing to come out of my oven. Pork spare ribs simmered in seasoned chicken stock until almost falling apart, then baked with homemade BBQ sauce until sticky, caramelized, and slightly charred at the edges. No grill required.

Photo Credit: Tessie’s Table.

The simmer does all the heavy lifting, so by the time the ribs hit the oven they’re already tender. You can even do that step a day ahead and refrigerate overnight. Then it’s just 20-30 minutes in the oven before dinner.

Why you’ll love these Fall off The Bone Oven BBQ Ribs

No grill needed: These oven baked ribs are made entirely on the stovetop and in the oven, so you can make them any time of year. Rain, cold, or no outdoor space. None of it matters.
Incredibly tender meat: The key is the simmer. Cooking the ribs low and slow in seasoned chicken stock breaks down the connective tissue so the meat practically slides off the bone before they even go in the oven.
That BBQ sauce caramelizes beautifully: Once the ribs hit a 400°F oven, the sugars in your homemade BBQ sauce get dark and sticky with slightly charred edges. It’s the kind of finish you’d expect from a smoker, without the smoker.
Easy to make ahead: The simmer step can be done a full day in advance, which makes this a great recipe for entertaining. Just refrigerate the ribs after simmering, then bake when you’re ready.

The Secret to Fall-Off-the-Bone Ribs

Back home in Ireland, bacon ribs are everywhere. You boil them in a pot of water, sometimes with cabbage or sprouts, and they come out salty and so tender the meat falls right off the bone. The boiling is what does it.

When I moved to Atlanta and started craving ribs, I figured the same logic had to apply. No bacon ribs here, but pork spare ribs are everywhere. If boiling works for bacon ribs, why not BBQ ribs? I swapped the water for chicken stock, added some seasoning, and it worked perfectly. That simmer is the whole secret to how tender these get.

Ingredients Needed for Fall off The Bone Oven BBQ Ribs

Pork spare ribs: One slab feeds 4 to 6 people. Spare ribs are meatier and fattier than baby back ribs, which makes them ideal for this method. If you use baby backs, reduce the simmer time by about 30 minutes.
Chicken stock: This is the braising liquid for the simmer step. It infuses the ribs with flavor from the inside out while keeping the meat moist and tender.
Onion: Quartered and added to the stock pot. It flavors the braising liquid and is discarded before the ribs go in the oven.
Garlic cloves: Four whole cloves go into the pot with the onion. No need to chop them.
Salt: One teaspoon is enough since the chicken stock already brings some saltiness.
Black pepper: Adds a little bite to the seasoning blend.
Smoked paprika: Gives the ribs a subtle smoky depth that pairs perfectly with the BBQ sauce.
Garlic powder: Layering garlic powder with fresh garlic cloves gives a more rounded, well-developed flavor.
Onion powder: Works alongside the quartered onion to season the ribs all the way through during the simmer.
Homemade BBQ sauce: Two cups, used for basting. The homemade BBQ sauce is worth making from scratch — the flavor is so much better than store-bought and it caramelizes beautifully in the oven.

How to make Fall off The Bone Oven BBQ Ribs

**For more detailed instructions, please refer to the printable recipe card below.**

Cut the slab into sections small enough to fit comfortably in your pot.

Add the ribs, chicken stock, onion, garlic, and seasonings to the stock pot and simmer until the ribs are tender.

Transfer the cooked ribs carefully onto a parchment-lined baking tray and brush generously with homemade BBQ sauce on all sides.

Bake at 400°F for 20-30 minutes, brushing with more sauce halfway through, until sticky and caramelized.

Variations

Use baby back ribs: Baby back ribs work well with this method. They’re leaner and a little smaller, so reduce the simmer time to around 1 hour 15 minutes.
Add some heat: Stir a tablespoon of hot sauce or a teaspoon of cayenne into your BBQ sauce before basting for ribs with a kick.
Broil for extra char: After baking, switch to broil for 3-5 minutes to get even more caramelization on the edges. Keep a close eye on them. The sauce can go from perfect to burnt fast.
Try a dry rub finish: Instead of (or in addition to) BBQ sauce, brush the ribs with a dry rub before the oven step for a slightly crustier texture.
Make it a full BBQ feast: Pair these with the Slow Cooker BBQ Beef when you’re feeding a large crowd and want a proper spread.
Swap the stock: If you don’t have chicken stock, beef stock works too. It gives the ribs a slightly richer, deeper flavor.

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Serving Suggestions

Serve with creamy coleslaw and baked beans for a classic BBQ plate.
Pair with Potato Salad with Bacon for a summer cookout dinner.
Add corn on the cob and mac and cheese for a Southern-style meal.
Serve with fries and extra BBQ sauce on the side for a simple weeknight dinner.
Add pickles and sliced white bread for a traditional BBQ plate.
Round out the spread with BLT Pasta Salad for something light and fresh alongside the ribs.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Fall-Off-the-Bone Oven BBQ Ribs? Let the ribs cool completely before storing. Place them in an airtight container or wrap tightly in foil and refrigerate for up to 4 days. To reheat, place in the oven at 300°F, covered with foil, for 15-20 minutes until warmed through. Brush with a little extra BBQ sauce before reheating if you like.

Can I freeze Fall-Off-the-Bone Oven BBQ Ribs? Yes, these ribs freeze really well. Let them cool completely, wrap each section tightly in foil, and place in a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven at 300°F, covered with foil, for about 20-25 minutes.

Can I make these ahead of time? The simmer step can be done up to 24 hours in advance. After simmering, let the ribs cool, then refrigerate. When you’re ready to eat, brush with BBQ sauce and bake straight from the fridge, adding a few extra minutes to the bake time.

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Tips & Tricks

Keep the simmer gentle: A low, steady simmer is key. A rolling boil will toughen the meat rather than tenderize it. You want small, lazy bubbles, not a hard boil.
Remove the membrane: Don’t skip this step. The thin silvery skin on the back of the ribs prevents seasoning from penetrating the meat and stays tough even after a long cook. Loosen one corner with a butter knife, grab it with a paper towel, and peel it back.
Use homemade BBQ sauce: The sugars in homemade sauce caramelize much better than most store-bought versions, which can also burn more quickly at high heat. The homemade BBQ sauce recipe on the blog is the one I use every time.
Line your tray: The BBQ sauce gets very sticky in the oven. Parchment paper saves you from a seriously difficult cleanup.
Brush on extra sauce right before serving: If you want really saucy ribs, add one more layer of BBQ sauce just before bringing them to the table.
Let them rest: Give the ribs a few minutes to rest before cutting. It helps the juices redistribute and makes them much easier to slice cleanly.

More summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

What’s the best cut of ribs for this recipe? This recipe uses pork spare ribs, which are larger and meatier than baby back ribs. They have more fat marbled through them, which keeps them juicy through the long simmer. Baby back ribs will also work, but reduce the simmer time by about 30 minutes since they’re leaner and smaller.
Do I really need to remove the membrane? Yes, and it makes a real difference. The membrane is the thin, silvery skin on the back of the rack. If you leave it on, it can prevent seasoning from getting into the meat and stays tough to chew even after a long cook. Slide a butter knife under one corner to loosen it, grab it with a paper towel, and peel it back in one piece.
Can I make these without chicken stock? Chicken stock adds a lot of flavor while the ribs simmer. If you’re out, beef stock is a solid substitute. In a pinch, water will work, though the ribs won’t have as much depth. If using water, be generous with the seasonings.
Why do you simmer the ribs instead of baking them low and slow in the oven? Simmering in stock is a fast and effective way to get ribs truly tender. It surrounds the meat with moist heat from all sides, which breaks down the connective tissue faster than a dry oven. The oven step is purely for getting that sticky, caramelized BBQ crust on the outside.
How do I know when the ribs are done simmering? After about 1 hour 45 minutes to 2 hours, the ribs should be very tender and almost falling apart. Test by using tongs to lift a section. If the meat starts to separate from the bone with light pressure, they’re ready.
Can I use store-bought BBQ sauce? You can, but homemade really does make a difference here. Store-bought sauces often have more liquid and can burn more easily at 400°F. If you go store-bought, watch the ribs closely and tent with foil if the sauce starts darkening too quickly.
How spicy are these ribs? Not spicy at all as written. The seasoning blend is savory and smoky with no heat. To add spice, stir hot sauce or cayenne into your BBQ sauce before basting.
Can I finish these on the grill instead of the oven? After the simmer step, yes. Brush the ribs with BBQ sauce and grill over medium-high heat for 10-15 minutes, turning and basting as you go. You’ll get a slightly smokier finish that way.

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Fall-Off-the-Bone Oven BBQ Ribs

These Fall-Off-the-Bone Oven BBQ Ribs are simmered in chicken stock until tender, then baked with homemade BBQ sauce until sticky and caramelized.

Course Main Course

Cuisine American

Keyword BBQ, Game Day Snacks, Party Food, Summer

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 701kcal

Equipment

Ingredients

1 rack pork spare ribs
6 cups chicken stock
1 onion quartered
4 garlic cloves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup homemade BBQ sauce (extra for serving)

Instructions

Cut the slab into smaller sections so the ribs fit easily into your pot.
Add the chicken stock, onion, garlic, salt, pepper, smoked paprika, garlic powder, and onion powder to a large stock pot.
Place the ribs into the pot and bring everything to a gentle simmer over medium heat.
Cover and simmer for about 1 hour 45 minutes to 2 hours, or until the ribs are very tender and almost falling apart.
Preheat the oven to 400°F.
Line a baking tray with parchment paper and carefully transfer the ribs onto the tray.
Brush the ribs generously with homemade BBQ sauce on all sides.
Bake uncovered for 20-30 minutes, brushing with more sauce halfway through, until the ribs are sticky, caramelized, and slightly charred around the edges.
Let the ribs rest for a few minutes before serving.

Nutrition

The post Fall off The Bone Oven BBQ Ribs appeared first on Tessie's Table.

BLT Pasta Salad

Therese Buchanan — Wed, 13 May 2026 20:16:14 +0000

This BLT Pasta Salad is loaded with crispy bacon, juicy tomatoes, crunchy lettuce, and pasta tossed in a creamy dressing. It’s an easy summer side dish that works for BBQs, cookouts, potlucks, and busy weeknights when you need something simple but filling.

Photo Credit: Tessie’s Table.

One of the best things about BLT Pasta Salad is how easy it is to prep ahead for parties and summer gatherings. You can cook the pasta and bacon earlier in the day, then toss everything together before serving so the lettuce stays crisp and fresh.

Why you’ll love this BLT Pasta Salad

Easy to make ahead: Most of the prep can be done ahead of time which makes this a really good option for BBQs, summer holidays, and potlucks. Just stir in the lettuce right before serving so everything stays fresh.
Full of BLT flavor: You get crispy bacon, juicy tomatoes, crunchy lettuce, and creamy dressing all mixed into one bowl. It tastes like a BLT sandwich turned into a pasta salad. Just like my BLT Deviled Eggs!
Great for summer parties: This is one of those easy side dishes that works for almost any summer meal. It fits right in at cookouts, 4th of July parties, pool days, and casual family dinners.

Easy BLT Pasta Salad for Summer BBQs

This recipe also works really well alongside grilled recipes and cookout food. If you’re planning a full summer spread, this goes perfectly with recipes like my BBQ Sausage Bites or Slow Cooker BBQ Beef. It’s the kind of side dish people keep going back for because it has a little bit of everything in every bite.

Ingredients Needed for BLT Pasta Salad

Pasta: Rotini works really well because the creamy dressing sticks to all the twists, but bowtie pasta also works great for this recipe.
Bacon: Cook the bacon until crispy so it holds up well after being mixed into the salad. Thick-cut bacon adds extra texture and flavor.
Cherry Tomatoes: Cherry tomatoes add freshness and a little sweetness. They also hold up better in pasta salad than larger tomatoes.
Romaine Lettuce: Romaine adds crunch and gives the salad that classic BLT flavor. Add it right before serving for the best texture.
Mayonnaise: This forms the creamy base of the dressing and helps coat all the pasta evenly.
Sour Cream: Sour cream adds a little tanginess and helps balance the richness of the bacon and mayo.
Lemon Juice: A small amount of lemon juice brightens everything up and keeps the dressing from tasting too heavy.
Garlic Powder: Garlic powder adds flavor without overpowering the rest of the ingredients.
Salt and Black Pepper: These help bring out the flavors in the dressing and bacon.

How to make BLT Pasta Salad

**For more detailed instructions, please refer to the printable recipe card below.**

Cook the pasta according to package directions until tender.

Drain the pasta and let it cool completely.

Chop the bacon, lettuce, and cherry tomatoes.

Add the dressing ingredients to a bowl and mix until smooth.

Add the pasta, bacon, lettuce, tomatoes, and dressing to a large bowl.

Toss everything together until evenly coated.

Variations

Add avocado: Diced avocado tastes really good in this pasta salad and adds even more BLT flavor. Add it right before serving so it stays fresh and doesn’t brown.
Use ranch dressing: Swap the homemade dressing for ranch if you want something even quicker. Bacon and ranch always work well together in pasta salad.
Make it spicy: Add diced jalapeños or a drizzle of hot sauce for a little heat. Crushed red pepper flakes also work well.
Add cheese: Shredded cheddar or small cubes of cheese turn this into an even heartier side dish. Sharp cheddar works especially well with the bacon.
Turn it into a meal: Add grilled chicken to make this more filling for lunch or dinner. It’s a good way to use leftover grilled chicken from cookouts.

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Serving Suggestions

Serve with burgers and hot dogs: This is the kind of pasta salad that fits perfectly beside classic cookout food. It works really well with burgers, hot dogs, and grilled sausages.
Pair with BBQ recipes: The creamy dressing balances smoky BBQ flavors really well. Try serving it with your Slow Cooker BBQ Beef Tacos or Pulled Pork.
Add it to a summer party spread: This looks great on a table with fresh fruit, chips, dips, and other easy sides. It’s especially good for 4th of July parties and summer gatherings.
Serve cold straight from the fridge: This pasta salad tastes best chilled, especially during hot weather. If it sits out for a while, just give it a quick stir before serving.
Make it part of a picnic lunch: Pack it into containers for picnics, lake days, or road trips. The flavors get even better after chilling for a bit.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store BLT Pasta Salad?

Store leftover BLT Pasta Salad in an airtight container in the refrigerator for up to 3 days. The lettuce softens over time, so it’s best eaten within the first day or two for the freshest texture. If you want to make it ahead, store the dressing separately and mix everything together closer to serving time. That helps keep the lettuce crisp.

Can I freeze BLT Pasta Salad?

This recipe is not ideal for freezing because the creamy dressing and lettuce do not thaw well.

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Tips & Tricks

Cool the pasta completely: Warm pasta can make the dressing oily and heavy. Rinsing the pasta with cold water helps stop the cooking and cool it down quickly.
Cook extra bacon: People always want more bacon in BLT Pasta Salad. Making a little extra gives you more to sprinkle on top before serving.
Add lettuce last: Mix the lettuce in right before serving so it stays crunchy and fresh instead of softening in the fridge.
Chill before serving: Letting the salad chill for about 30 minutes helps the dressing coat the pasta better and gives the flavors time to blend together.
Use plenty of salt in the pasta water: Seasoning the pasta while it cooks makes a big difference in the final flavor of the salad.

More summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make BLT Pasta Salad ahead of time?
Yes. You can prep most of it ahead, but it’s best to add the lettuce shortly before serving so it stays crisp.
What’s the best pasta for BLT Pasta Salad?
Rotini and bowtie pasta both work really well because they hold onto the creamy dressing.
Can I use store-bought dressing?
Yes. Ranch dressing works really well if you want a quicker version.
How long does BLT Pasta Salad last in the fridge?
It’s best within 2 to 3 days, although the lettuce becomes softer over time.
Can I use turkey bacon?
Absolutely. Turkey bacon works fine if you want a lighter option.
Is this served warm or cold?
This pasta salad is meant to be served chilled.
Can I add more vegetables?
Yes. Cucumbers, avocado, red onion, or green onions all work well in this recipe.
What goes well with BLT Pasta Salad?
It pairs really well with grilled meats, BBQ recipes, burgers, sandwiches, and other summer side dishes.
Can I make this for a potluck?
Definitely. This is a really good potluck recipe because it’s easy to transport and serves a crowd.
Can I double the recipe?
Yes. This recipe doubles easily for parties and cookouts.

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BLT Pasta Salad

BLT Pasta Salad is a creamy, bacon-loaded side dish with fresh tomatoes and crisp lettuce, perfect for summer BBQs.

Course Side Dish

Cuisine American

Keyword BBQ, Party Food, Potluck, Summer

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 335kcal

Equipment

Ingredients

12 oz pasta rotini or bowtie
6 slices bacon cooked and chopped
1 cup cherry tomatoes halved
2 cups chopped romaine lettuce
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Cook pasta according to package directions, then drain and rinse with cold water.
Add cooled pasta to a large bowl.
Stir in mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper.
Add bacon and tomatoes and mix well.
Fold in lettuce just before serving to keep it fresh and crisp.
Chill for at least 30 minutes before serving.

Notes

Cool the pasta completely: Warm pasta can make the dressing oily and heavy. Rinsing the pasta with cold water helps stop the cooking and cool it down quickly.
Cook extra bacon: People always want more bacon in BLT Pasta Salad. Making a little extra gives you more to sprinkle on top before serving.
Add lettuce last: Mix the lettuce in right before serving so it stays crunchy and fresh instead of softening in the fridge.
Chill before serving: Letting the salad chill for about 30 minutes helps the dressing coat the pasta better and gives the flavors time to blend together.
Use plenty of salt in the pasta water: Seasoning the pasta while it cooks makes a big difference in the final flavor of the salad.

Nutrition

The post BLT Pasta Salad appeared first on Tessie's Table.

BBQ Sausage Bites

Therese Buchanan — Wed, 29 Apr 2026 18:09:16 +0000

If you need an easy appetizer that always disappears fast, these BBQ Sausage Bites are a solid go-to. They’re sweet, smoky, and a little sticky in the best way, with just a handful of ingredients and barely any prep.

Photo Credit: Tessie’s Table.

This recipe works for just about anything… 4th of July, game day, casual get-togethers, or even a quick dinner with sides. You can use your favorite store-bought BBQ sauce, but if you have the time, try my Homemade BBQ Sauce; it’s totally worth using here. You can switch up the sausage depending on what you like. Smoked sausage works best because it holds its shape and develops a deep flavor when it caramelizes in the oven.

Why you’ll love these BBQ Sausage Bites

Easy to make::
Everything goes into one bowl, gets tossed together, and baked. There’s no complicated prep, and it’s ready in about 30 minutes.
BBQ flavor with simple ingredients:
The BBQ sauce and brown sugar thicken up in the oven and coat the sausage with a sticky glaze. The garlic powder and paprika round it out without making it complicated.
Perfect for sharing:
These are ideal for parties or casual nights in. You can serve them with toothpicks and they’re gone in minutes.

Easy BBQ Appetizer for Parties and Game Day

If you need something simple to throw together for a party or game day, this is a good one to have on hand. It bakes up quickly, and the sauce thickens into a sticky glaze that coats every piece. It’s also easy to double, which makes it handy when you’re feeding a crowd.

Ingredients Needed for BBQ Sausage Bites

Smoked sausage: Go with beef or pork smoked sausage like Hillshire Farm. It slices cleanly and holds up well in the oven without drying out.
BBQ sauce: Use your favorite brand or homemade if you have it. A slightly thicker sauce works best so it sticks to the sausage.
Brown sugar: Adds sweetness and helps create that sticky glaze as it bakes.
Dijon mustard (optional): Adds a slight tang that balances the sweetness. You can leave it out if you prefer.
Garlic powder: Gives a bit of depth without overpowering the BBQ flavor.
Paprika: Adds a mild smoky note and a little color.

How to make BBQ Sausage Bites

**For more detailed instructions, please refer to the printable recipe card below.**

Slice the smoked sausage into bite-sized pieces, about 1 inch thick.

Add the sausage to a large bowl and pour in the BBQ sauce, brown sugar, Dijon mustard, garlic powder, and paprika.

Stir until all the sausage pieces are evenly coated.

Spread the sausage in a single layer on the baking dish or sheet pan and bake for 25–30 minutes,

Variations

Spicy BBQ sausage bites: Add a pinch of cayenne pepper or a drizzle of hot sauce before baking. It cuts through the sweetness and gives a bit of heat.
Honey BBQ version: Swap part of the brown sugar for honey. It gives a slightly different sweetness and a smoother glaze.
Maple sausage bites: Use a little maple syrup instead of some of the brown sugar. This works especially well with pork sausage.
Mustard-forward version: Increase the Dijon slightly for more tang. This helps balance things out if your BBQ sauce is on the sweeter side.
Air fryer version: Cook at 375°F for about 12–15 minutes, shaking halfway through. You won’t get quite as much sauce reduction, but it’s quicker.

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Serving Suggestions

With potato salad: Serve these alongside my Homemade Potato Salad with Bacon for an easy combo that works really well for cookouts or casual dinners.
With more BBQ favorites: If you’re making a bigger spread, pair these with my BBQ Shredded Beef or BBQ Beef Tacos so people have a few options.
With dips: Put out a small bowl of extra BBQ sauce or even ranch for dipping. It’s simple but people always go for it.
As a game day snack: Serve them with toothpicks and keep them warm in the dish. They’re easy to grab and don’t need plates. They go perfectly with my Honey Garlic Chicken Wings or my Baked Spinach and Artichoke Dip!
With roasted or air fryer potatoes: A side of crispy potato wedges or baked potatoes turns this into more of a full meal.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store BBQ Sausage Bites?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts if you’re in a hurry.

Can I freeze BBQ Sausage Bites?

You can freeze them after cooking, but the sauce may thin slightly when reheated. Let them cool completely before freezing, then reheat in the oven for best results.

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Tips & Tricks

Don’t overcrowd the pan: Give the sausage a bit of space so it can caramelize instead of steaming. This is what gives you those slightly crisp edges.
Use a thicker BBQ sauce: Thinner sauces won’t cling as well and won’t reduce the same way in the oven.
Stir halfway through: This helps everything cook evenly and keeps the sauce from pooling in one spot.
Cut evenly sized pieces: This helps them cook at the same rate so you don’t end up with some overdone and some underdone.
Let the sauce thicken fully: If it still looks runny at the end, give it a few more minutes. The glaze should coat the sausage, not sit underneath it.

More BBQ Sides

Looking for more meal inspiration?

Browse my Summer ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make BBQ sausage bites ahead of time?
Yes, you can prep everything and store it in the fridge before baking. When you’re ready, just spread it out and cook as directed.
What type of sausage works best?
Smoked sausage is the best option because it’s already cooked and has a strong flavor that holds up with the sauce.
Can I use turkey sausage?
You can, but it tends to be a bit leaner and won’t caramelize the same way. If you use it, keep an eye on the cook time.
Do I have to use Dijon mustard?
No, it’s optional. It adds a bit of tang, but the recipe still works without it.
How do I keep them from getting too sweet?
Use a less sweet BBQ sauce or reduce the brown sugar slightly. You can also add a little extra mustard to balance it.
Can I make this on the stovetop?
You can, but the oven works better for getting that thick, sticky glaze. On the stovetop, the sauce won’t reduce quite the same.
Why aren’t mine caramelizing?
It’s usually because the pan is overcrowded or the sauce is too thin. Spread them out and give them a few extra minutes.
Can I double the recipe?
Yes, just make sure to use a larger pan or two pans so everything stays in a single layer.
What’s the best way to serve these at a party?
Toothpicks and a warm dish work best. You can also keep them warm in a slow cooker on low.
Can I use homemade BBQ sauce?
Yes, and it’s actually a great way to add more flavor. Just make sure it’s not too thin so it coats properly.

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BBQ Sausage Bites

BBQ Sausage Bites are an easy appetizer made with smoked sausage, BBQ sauce, brown sugar, and simple seasonings. Perfect for parties, game day, or summer gatherings.

Course Appetizer

Cuisine American

Keyword BBQ, Game Day Snacks, Party Food, Summer

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 149kcal

Equipment

Knife
Cutting board
Baking dish or sheet pan
Mixing Bowl
Spoon

Ingredients

2 packages smoked sausage such as Hillshire Farm, sliced into 1-inch pieces
1 cup BBQ sauce
⅓ cup brown sugar
1 tablespoon Dijon mustard optional
1 teaspoon garlic powder
1 teaspoon paprika

Instructions

Preheat the oven to 400°F and lightly grease a baking dish or line a sheet pan with parchment paper.
Slice the smoked sausage into bite-sized pieces, about 1 inch thick.
Add the sausage to a large bowl and pour in the BBQ sauce, brown sugar, Dijon mustard, garlic powder, and paprika.
Stir until all the sausage pieces are well coated.
Spread the sausage evenly in the baking dish or on the sheet pan in a single layer.
Bake for 25–30 minutes, stirring halfway through, until the sauce is thickened and the edges are slightly caramelized.
Remove from the oven and let cool slightly before serving.

Video

Notes

Don’t overcrowd the pan: Give the sausage a bit of space so it can caramelize instead of steaming. This is what gives you those slightly crisp edges.

Use a thicker BBQ sauce: Thinner sauces won’t cling as well and won’t reduce the same way in the oven.

Stir halfway through: This helps everything cook evenly and keeps the sauce from pooling in one spot.

Cut evenly sized pieces: This helps them cook at the same rate so you don’t end up with some overdone and some underdone.

Let the sauce thicken fully: If it still looks runny at the end, give it a few more minutes. The glaze should coat the sausage, not sit underneath it.

Nutrition

The post BBQ Sausage Bites appeared first on Tessie's Table.

Sausage Roll Wreath

Therese Buchanan — Sat, 18 Oct 2025 20:43:27 +0000

This Christmas Sausage Roll Wreath is an easy holiday appetizer made with puff pastry and savory sausage. I love serving it with my Slow Cooker Cranberry Sauce for dipping. It’s simple to make, looks beautiful on the table, and always gets plenty of compliments.

Photo Credit: Tessie’s Table.

This Christmas Sausage Roll Wreath makes such a great appetizer for holiday parties or Christmas dinner. You can prep it ahead of time and bake it just before guests arrive, so it’s warm, flaky, and ready to serve. It pairs perfectly with my Cranberry Meatballs, Smoked Salmon Appetizer or even a Christmas Tree Charcuterie Board if you’re putting together a full spread.

Why you’ll love this Sausage Roll Wreath

Simple to make:
You only need puff pastry, sausage, and a few seasonings to create something that looks like it came straight out of a bakery.
Festive and beautiful:
This Christmas Sausage Roll Wreath looks stunning on the table and makes a great centerpiece for holiday parties or family gatherings.
Perfect for sharing:
Everyone can tear off a piece and dip it into cranberry sauce, making it a fun and easy appetizer for guests.

Christmas Sausage Roll Wreath for Easy Holiday Appetizers

In Ireland, sausage rolls are a staple at every party, from birthdays to Christmas. You can find them in nearly every gas station, a quick grab-and-go snack that everyone loves. Living in Atlanta now, I make this Christmas Sausage Roll Wreath every December, and it always reminds me of those days. It’s the same familiar flavor, just shaped into something a little more festive for the holidays.

Ingredients Needed for Sausage Roll Wreath

Pork sausage: Mild breakfast sausage works perfectly for this recipe. It has great flavor and the right amount of fat to keep the filling juicy.
Breadcrumbs: These give the sausage mixture that soft texture similar to traditional sausage rolls. Fresh breadcrumbs work best, but store-bought is fine too.
Milk: Just a little helps soften the breadcrumbs and keeps the sausage from drying out while baking.
Onion: Finely grated or blended onion adds flavor and moisture to the filling. You won’t taste raw onion, just that little bit of sweetness it brings when baked.
Herbs and spices: Thyme, sage, and parsley give that classic sausage roll flavor, while nutmeg and white pepper add a hint of warmth that makes it perfect for Christmas.
Puff pastry: The key to a beautiful golden wreath. Use store-bought puff pastry for convenience and be sure to let it thaw before rolling.
Egg: A quick brush of beaten egg makes the pastry shiny and golden.
Cranberry sauce: This is the perfect dip for serving. My Slow Cooker Cranberry Sauce adds just the right mix of sweet and tart to balance the savory sausage.

How to make Sausage Roll Wreath

**For more detailed instructions, please refer to the printable recipe card below.**

Add the sausage meat, breadcrumbs, milk, onion, salt, black pepper, thyme, sage, parsley, nutmeg, white pepper, and egg yolk to a food processor. Blend until smooth and sticky. The filling should have a soft texture, not meaty or chunky.

Cover and chill the mixture for about 30 minutes to make it easier to handle when shaping the wreath.

Roll out the puff pastry on a lightly floured surface into a rectangle about 10×16 inches and spoon the chilled sausage filling in a thick, even log along one long edge of the pastry

Fold the pastry over the sausage and keep rolling until the seam meets the opposite side. Seal by brushing with a beaten egg,

Trim away any extra pastry.

Use a sharp knife or kitchen scissors to cut deep slits every 1 to 1½ inches.

Carefully lift the roll onto the baking sheet and shape it into a circle, twisting each section slightly outward so the filling faces up.

Brush the entire wreath with beaten egg and sprinkle with sesame seeds.

Place a small oven-safe bowl in the center to help it keep its shape while baking. You can use a ball of foil here is you need to.

Bake for 30-35 minutes until golden brown.

Variations

Mini sausage rolls: Instead of forming a wreath, cut the pastry and filling into small sections and bake bite-sized sausage rolls. They’re perfect for party trays or make-ahead snacks.
Cheese and herb twist: Mix a handful of shredded cheddar or mozzarella into the sausage filling before blending. It melts into the filling and adds a little richness.
Cranberry-stuffed wreath: Add a spoonful of cranberry sauce inside the sausage mixture before rolling. It gives a sweet and tangy surprise in every bite.
Spicy sausage roll wreath: Use hot sausage or add a pinch of crushed red pepper flakes to the filling. It adds a nice kick without being overpowering.
Everything bagel topping: Swap sesame seeds for everything bagel seasoning before baking. It adds extra crunch and flavor to the golden pastry.

Serving Suggestions

With cranberry dipping sauce: Serve your sausage roll wreath with a bowl of my Slow Cooker Cranberry Sauce in the center for the perfect sweet and savory combo.
As part of an appetizer spread: Pair it with my Smoked Salmon Appetizer, Cranberry Meatballs and Christmas Tree Charcuterie Board for an easy holiday appetizer lineup that always gets compliments.
For Christmas dinner: Slice the wreath into portions and serve it as a warm starter or side. It fits beautifully next to Juicy Roast Turkey, Sourdough Stuffing, or a Glazed Ham for a full festive feast.
With mustard or chutney: Offer Dijon mustard, honey mustard, or a sweet onion chutney on the side for guests who like extra flavor.
On a holiday brunch table: Add it to your Christmas brunch with Carrot Cake Cinnamon Rolls, Tres Leches Iced Latte, and Strawberries and Cream. It’s easy to slice and serve to a crowd.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Sausage Roll Wreath?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 350°F for about 10 minutes to crisp up the pastry again. Avoid microwaving it if you can, since puff pastry can go soft.

Can I freeze Sausage Roll Wreath?

Yes, this wreath freezes really well. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake at 350°F until hot. You can also freeze it before baking and bake straight from frozen, just add about 10 extra minutes to the cooking time.

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Tips & Tricks

Blend the filling: For that soft texture, blend the sausage, onion, breadcrumbs, and milk together until smooth. It gives the filling that perfect creamy consistency inside the pastry.
Keep the pastry cold: Puff pastry bakes best when it’s chilled. If it softens while you’re shaping the wreath, pop it in the fridge for 10 minutes before baking.
Seal the seam well: Make sure the pastry seam is underneath and pressed tight so the sausage filling doesn’t leak while baking. A quick brush of egg wash helps hold it together.
Use a sharp knife for cuts: Clean cuts help the pastry puff evenly and create that pretty layered look when the wreath bakes. Avoid sawing or dragging the knife.
Reheat the right way: For leftovers, skip the microwave. A few minutes in a 350°F oven brings the pastry back to life and keeps it crisp.

More Holiday Favorites

Looking for more meal inspiration?

Browse my Christmas Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make the sausage roll wreath ahead of time?
Yes, you can prepare it up to a day in advance. Assemble the wreath, cover it well, and refrigerate. Brush with egg wash just before baking so it still gets that golden shine.
Can I use different sausage meat?
You can, but stick with mild or regular breakfast sausage for the best texture. Spicy sausage will work too, just keep the herbs simple so it doesn’t overpower the pastry.
Can I make this without a food processor?
You can, but blending gives the sausage that soft texture. If you don’t have one, grate the onion finely and mix everything really well by hand until smooth and sticky.
Can I freeze it before baking?
Yes, this wreath freezes beautifully unbaked. Shape it, wrap it tightly, and freeze for up to 2 months. Bake straight from frozen and add 10 extra minutes to the cooking time.
What can I serve with it?
It’s perfect with Cranberry Sauce, but also great with honey mustard, onion chutney, or even sweet chili sauce for something different.
Can I use shortcrust pastry instead of puff pastry?
You can, but it will be denser and less flaky. Puff pastry gives the best golden layers and that beautiful presentation.
How do I know when it’s fully cooked?
The pastry should be golden brown, and the sausage filling should be hot all the way through. If you want to be exact, the center should reach 160°F.
Can I make mini sausage wreaths instead?
Yes, just cut smaller pieces and form mini rings or twists. They bake in about 20 minutes and are perfect for party platters.
Why is my pastry splitting?
Usually it’s because the pastry got too warm. Keep it chilled before baking, and don’t skip brushing with egg wash, it helps seal everything.
How can I serve this for Christmas dinner?
Serve it warm alongside Juicy Roast Turkey, or Herb Crusted Baked Ham with Sourdough Stuffing, Cheesy Green Beans, Garlic Mashed Potatoes. It’s a fun savory addition that will bring your holiday spread to the next level..

Sausage Roll Wreath

Sausage Roll Wreath baked in golden puff pastry and served with cranberry dipping sauce. A festive and easy appetizer for holiday parties.

Course Appetizer

Cuisine American

Keyword Christmas, Family Gathering, Holidays, Party, Party Food

Prep Time 25

Cook Time 35

Chil Time 30

Total Time 1 30

Servings

Calories 444kcal

Equipment

Ingredients

Sausage Filling:

1 lb mild pork breakfast sausage such as Jimmy Dean Regular
½ cup soft white breadcrumbs
2 tablespoons milk
½ small onion chopped
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon dried parsley
¼ teaspoon nutmeg
¼ teaspoon white pepper optional
1 egg yolk

Pastry:

1 sheet puff pastry about 10×16 inches, thawed if frozen
1 egg beaten (for egg wash)
1 tablespoon sesame seeds or poppy seeds

For Serving (optional):

1 cup cranberry sauce

Instructions

Combine the sausage meat, breadcrumbs, milk, grated onion, salt, black pepper, thyme, sage, parsley, nutmeg, white pepper, and egg yolk in a food processor until smooth. The texture should be soft, almost like a paste. Cover and chill for 30 minutes.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface into a rectangle about 10×16 inches. Position it so the long side faces you.
Spoon the sausage mixture in a thick, even log along one long edge of the pastry, leaving about 1½ inches from the edge.
Fold the pastry over the filling and continue rolling until the seam meets the opposite edge. Trim any excess so there’s just one layer of pastry around the sausage. Seal the seam and brush lightly with beaten egg.
Using a sharp knife or kitchen scissors, make deep cuts every 1 to 1½ inches. ***See step by step photos up above.*ng.
Transfer the sausage roll to the prepared baking sheet, shaping it into a circle. Press the ends together firmly to form a ring. Twist each section slightly outward so the filling faces up.
Brush the entire wreath with beaten egg and sprinkle with sesame or poppy seeds.
Bake for 30–35 minutes, until puffed and golden brown and the sausage is cooked through. If it browns too quickly, loosely cover with foil for the last 10 minutes.
Cool slightly before transferring to a serving platter. Place cranberry sauce in the center.

Nutrition

The post Sausage Roll Wreath appeared first on Tessie's Table.

Baked Ham

Therese Buchanan — Sun, 02 Mar 2025 13:00:00 +0000

A baked ham is always a showstopper, and this version brings all the best flavors together: savory ham, tangy mustard, a touch of sweetness, and a crispy golden topping. It’s surprisingly easy to make and the mustard glaze keeps it juicy, and the crunchy breadcrumb topping adds just the right texture.

Photo Credit: Tessie’s Table.

Ham is one of those main dishes that works for just about any celebration: Easter, Thanksgiving, or just a weekend dinner that calls for something special. A bone-in ham is packed with flavor and stays incredibly juicy as it cooks. Since this recipe starts with a fully cooked ham, you’re really just warming it through and adding layers of flavor. Serve it hot for a special meal or slice up leftovers for sandwiches, salads, or breakfast the next day.

Why you’ll love this Baked Ham

Easy to Make:
Since you’re starting with a fully cooked ham, this recipe is all about adding flavor and texture without a ton of effort.
Packed with Flavor:
The combination of whole grain and Dijon mustard, honey, and brown sugar creates a bold, slightly sweet glaze that pairs perfectly with the salty ham.
Crispy Topping:
The panko breadcrumb coating adds crunch, giving this ham a little extra texture that sets it apart from the usual glazed versions.

The Best Kind of Holiday Ham – With a Crunch!

Ham is already a top-tier main dish, but adding a crispy topping? That’s next-level. The mustard glaze makes sure every slice is juicy and packed with flavor, and the golden breadcrumb crust adds just the right crunch to balance it all out. Forget the standard sticky glaze, this is the kind of ham that gets people asking for the recipe.

Ingredients Needed for Baked Ham

Ham: A bone-in, fully cooked ham is best for this recipe. The bone adds extra flavor and keeps the meat juicy while it heats up.
Whole Grain Mustard & Dijon Mustard: This duo brings a perfect balance of texture and sharpness. Whole grain mustard adds a bit of pop, while Dijon gives that smooth, tangy bite.
Honey & Brown Sugar: These add a little sweetness to balance the saltiness of the ham and bring out the deep, caramelized flavors as it bakes.
Panko Breadcrumbs: Light, crispy, and perfect for getting that golden crust on top. Regular breadcrumbs work too, but panko gives the best crunch.
Parsley: Adds a little freshness to the topping and gives it some color. Fresh is best, but dried works in a pinch.
Olive Oil: Helps the breadcrumbs toast up perfectly and keeps them from drying out.

How to make Baked Ham

**For more detailed instructions, please refer to the printable recipe card below.**

Set the ham flat side down on the rack. Pour enough water into the pan to create a shallow layer.

Cover tightly with foil and bake for about 1 ½ to 2 hours, or until the internal temperature reaches 130°F.

In a small bowl, mix the whole grain mustard, Dijon mustard, honey, and brown sugar until smooth.

In another bowl, toss the panko breadcrumbs with parsley and olive oil.

Remove the ham from the oven and increase the temperature to 425°F.

Spread the mustard mixture all over the ham, reserving a little for serving.

Press the breadcrumb mixture on top to coat.

Return the ham to the oven, uncovered, and bake for another 15-20 minutes, until the breadcrumbs are golden and crisp.

Variations

Classic Brown Sugar Glaze: Skip the mustard and mix brown sugar with a bit of melted butter and maple syrup for a traditional sweet glaze.
Spicy Kick: Add a teaspoon of cayenne or crushed red pepper flakes to the mustard glaze for a little heat.
Garlic and Herb Crust: Mix minced garlic and dried herbs like thyme and rosemary into the breadcrumb topping for extra savory flavor.
Pineapple Twist: Swap the honey for pineapple juice and add crushed pineapple to the glaze for a tropical-inspired ham.
Orange Glazed Ham: Try this Glazed Ham with honey, orange marmalade, and Dijon mustard. It’s sweet, savory, and perfect for any special occasion.

Serving Suggestions

With Mashed Potatoes: A big scoop of Creamy Mashed Potatoes makes the perfect side to soak up all those ham drippings.
Next to Roasted Vegetables: Roasted Brussels sprouts, carrots, or asparagus pair beautifully with the flavors of the ham.
In a Sandwich: Leftover ham makes the best sandwiches! Serve on a soft roll with extra mustard glaze and a slice of cheese.
With Eggs for Breakfast: Dice up leftovers and toss them into scrambled eggs or a breakfast hash.
Alongside Mac and Cheese: The smoky, salty ham goes so well with a cheesy, creamy mac and cheese. Try my favorite recipe for Veggie Mac and Cheese!

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Baked Ham?

Store leftover ham in an airtight container in the fridge for up to 4 days. Sliced ham stays fresher if wrapped tightly in foil or plastic wrap before storing.

Can I freeze Baked Ham?

Wrap individual slices in parchment paper, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

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Tips & Tricks

Score the Fat for More Flavor: The crosshatch pattern helps the glaze soak into the ham, giving you more flavor in every bite.
Keep the Ham Moist: Covering it with foil while baking prevents it from drying out. The added water in the pan helps create steam for extra juiciness.
Check the Temperature: Since ham is already cooked, you only need to warm it through. Overcooking can dry it out, so use a meat thermometer.
Crisp the Topping Last: The breadcrumb crust goes on at the end so it stays golden and crispy without burning.
Save the Bone for Soup: The ham bone makes an incredible base for soup or broth, perfect for split pea or bean soup.

More Easter Mains

Photo Credit: Tessie’s Table.

FAQ

Can I use a spiral-cut ham? Yes! A spiral-cut ham works, but be careful when adding the breadcrumb topping since the slices can separate.
Do I have to use whole grain mustard? No, but it adds great texture. If you don’t have it, just use more Dijon.
Can I make this ahead of time? You can bake the ham, let it cool, and store it in the fridge. Reheat with the breadcrumb topping to keep it crispy.
What’s the best way to reheat ham? Warm slices in a covered dish with a splash of broth at 300°F for about 10 minutes.
Can I use fresh breadcrumbs? Yes, but they won’t get as crispy as panko. Toast them lightly before using for better texture.
Can I cook this in a slow cooker? You can warm the ham in a slow cooker, but you’ll need to crisp the topping in the oven.
What if my ham is too salty? Soaking it in water for a couple of hours before cooking can help reduce saltiness.
Why add water to the pan? It creates steam, which helps keep the ham juicy.
Do I need to let the ham rest? Yes! Resting helps the juices settle so each slice stays moist.
What can I do with leftovers? Sandwiches, Soups, breakfast scrambles, ham is incredibly versatile!

Baked Ham

This baked ham is coated with a sweet and tangy mustard glaze, topped with crispy breadcrumbs, and roasted to perfection for any special occasion.

Course Main Course

Cuisine American

Keyword Easter, Family Meals, Holidays

Prep Time 15

Cook Time 2

Resting Time 15

Total Time 2 30

Servings

Calories 631kcal

Equipment

Ingredients

8-10 pound fully cooked bone-in ham (shank or butt)
Water
½ cup whole grain mustard
¼ cup Dijon mustard
⅓ cup honey
¼ cup brown sugar
1 cup panko breadcrumbs
3 tablespoons minced parsley
3 tablespoons olive oil

Instructions

Let the ham sit at room temperature for 1-2 hours. Trim any excess fat thicker than ¼ inch, then score the fat in a crosshatch pattern, being careful not to cut into the meat.
Preheat the oven to 325°F.
Line a roasting pan with foil and place a baking rack on top. Set the ham flat side down on the rack, pour about ½ inch of water into the pan, cover tightly with foil, and bake for 1 ½ to 2 hours, or until the internal temperature reaches 130°F (about 10 minutes per pound).
In a small bowl, mix the whole grain mustard, Dijon mustard, honey, and brown sugar until smooth. In another bowl, combine the panko, parsley, and olive oil.
Remove the ham from the oven and increase the temperature to 425°F.
Spread the mustard mixture evenly over the ham, reserving any extra for serving. Press the breadcrumb mixture on top to coat. Add more water to the pan if needed.
Return the ham to the oven, uncovered, and bake for 15-20 minutes, until the breadcrumbs are golden brown.
Let the ham rest for 10-15 minutes before slicing. Serve with any leftover mustard glaze.

Nutrition

The post Baked Ham appeared first on Tessie's Table.

Glazed Ham With Roasted Carrots

Therese Buchanan — Fri, 20 Dec 2024 13:00:00 +0000

This glazed ham is a showstopper with minimal effort. It’s baked in two stages to keep it juicy on the inside and caramelized on the outside, with a sweet and tangy glaze made from orange marmalade, honey, and Dijon mustard. Plus, if you throw in some carrots, they roast beautifully alongside the ham, making it a one-pan wonder that’s perfect for Thanksgiving, holidays, or family dinners.

Photo Credit: Tessie’s Table.

Glazed ham always feels like a centerpiece dish, but it’s surprisingly straightforward. The key here is to bake it in two stages: first, a lower temperature to warm the ham through, then a quick, high-temp bake to caramelize the glaze and finish everything off. The carrots (optional but highly recommended) roast right in the same pan, soaking up all that delicious flavor. And bonus—any leftover glaze can be warmed and poured over the ham for extra goodness.

Why you’ll love this Glazed Ham

Effortless but Impressive –
Two baking stages sound fancy, but they couldn’t be easier. A little brushing and basting is all it takes.
Perfect for Sharing –
It’s a centerpiece dish that feeds a crowd with enough leftovers to make sandwiches, soup or breakfasts for days.
Carrots with a Twist –
The carrots roast in the same pan and can be crisped up for an irresistible side.

Two Bakes, One Perfect Glaze

This recipe has a little secret: baking the ham in two steps gives you the perfect balance of tender and caramelized. The low-and-slow bake warms the ham evenly, while that final blast of heat at 400°F gives the glaze its glossy, sticky finish. And let’s not forget the roasted carrots—they’re so good, you might fight over them. If you love crispier edges, pop them back in the oven while the ham rests for the final flourish.

Ingredients Needed for Glazed Ham

Fully Cooked Ham – Bone-in keeps the ham juicy and flavorful. Plus, the leftover bone is great for soups.
Orange Marmalade – Sweet with just a touch of bitterness to balance the glaze. Apricot preserves also work.
Honey – Adds richness and helps the glaze caramelize perfectly.
Brown Sugar – Gives the glaze depth and a hint of molasses.
Dijon Mustard – Balances the sweetness with a little tang.
Olive Oil – Used to coat the roasting pan and carrots to keep everything from sticking.
Carrots (Optional) – These colorful carrots look stunning and roast beautifully in the pan juices.

How to make Glazed Ham

**For more detailed instructions, please refer to the printable recipe card below.**

Preheat the oven to 325°F. Line the roasting pan with foil and drizzle with olive oil. Place the ham flat-side down

Loosely cover the ham with foil. Bake for 1 1/2 hours, basting occasionally with the juices in the pan.

Combine orange marmalade, honey, brown sugar, and Dijon mustard in a saucepan. Warm over medium heat until smooth and thickened.

If adding Carrots, toss them with olive in a bowl first.

After 30-45 minutes of baking, remove the foil, arrange the carrots around the ham, replace the foil, and bake for the remaining time.

After 1 1/2 hours, increase the oven temperature to 400°F. Remove the foil and brush half of the glaze over the ham. Stir the carrots to coat them in the pan juices.

Bake for another 30-40 minutes, basting with the reserved glaze every 10-15 minutes. Stir the carrots occasionally so they roast evenly.

Once the ham is done and resting, remove the pan juices and return the carrots to the oven at 400°F for a few more minutes to crisp up.

Variations

Maple Glaze: Swap the orange marmalade for maple syrup for a deep, sweet flavor.
Spicy-Sweet Kick: Add a pinch of cayenne pepper or red pepper flakes to the glaze for a bit of heat.
Pineapple Ham: Use pineapple preserves and add pineapple rings during the final bake.
Apricot Glaze: Replace the marmalade with apricot jam for a milder sweetness.
Herb Infusion: Add a touch of fresh thyme or rosemary to the glaze for a savory note.

Photo Credit: Tessie’s Table.

Serving Suggestions

With Garlic Mashed Potatoes: A creamy side pairs perfectly with the sweet-savory glazed ham. Try out my favorite recipe Here.
Leftover Sandwiches: Pile slices onto thick bread with mustard and pickles for the ultimate sandwich.
Breakfast Upgrade: Add diced ham to scrambled eggs or a hash with potatoes and onions.
Holiday Pairing: Serve it alongside Roasted Chicken, Brussels Sprouts or Crispy Roast Potatoes for a full festive spread.
Soup Starter: Use leftover ham and the bone to make a hearty Ham and Corn Chowder.

Storage and Freezing

How should I store Glazed Ham?

Store sliced ham in an airtight container in the fridge for up to 4 days. Reheat slices gently in the oven or skillet.

Can I freeze Glazed Ham?

Wrap individual portions of the glazed ham tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat before serving.

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Tips & Tricks

Score the Ham (If Not Spiral-Cut): Scoring creates a diamond pattern on the surface of the ham, allowing the glaze to soak in and caramelize beautifully. If you’re using a spiral-cut ham, you can skip this step since the slices already allow the glaze to seep in. For non-spiral hams, keep the cuts shallow to avoid drying out the meat.
Two-Stage Baking is Key: The initial bake at a lower temperature (325°F) warms the ham evenly without drying it out. Cranking up the heat to 400°F at the end caramelizes the glaze, giving the ham its gorgeous golden finish. Trust me, this two-step process makes all the difference.
Baste for Extra Flavor: Don’t skip basting! Brushing the ham with the glaze every 10-15 minutes during the high-heat stage helps create those sticky, caramelized layers of flavor. It’s worth the extra attention.
Rest the Ham Before Slicing: Letting the glazed ham rest for about 15 minutes after baking ensures the juices redistribute, keeping every slice tender and juicy. Plus, it gives you time to crisp up those carrots if you want a little extra color and texture.
Crispy Carrots Tip: If you love crispy roasted carrots, remove any juices from the pan before the final roast. Once the ham is resting, pop the carrots back into the oven at 400°F for a few more minutes until they’re golden and slightly crisp.

More Meaty Mains

Photo Credit: Tessie’s Table.

FAQ

What cuts of ham work for this recipe?
This recipe works well with a variety of fully cooked hams, but here’s what to know about each type:
Spiral-Cut Ham: This is a great option for convenience since it’s pre-sliced, making it easier to serve. Because the slices expose more of the ham, it can dry out faster. To avoid this, baste the ham more often during the high-heat stage and keep it covered with foil during the initial bake until it’s time to add the glaze.
Bone-In Ham (Not Spiral-Cut): A bone-in ham stays juicier and has excellent flavor thanks to the bone. Scoring the surface in a diamond pattern allows the glaze to seep in and caramelize beautifully.
Boneless Ham: Boneless hams are easy to carve and heat through more quickly since there’s no bone to insulate the meat. Reduce the cooking time to about 12-13 minutes per pound instead of the 15 minutes per pound used for bone-in hams. Be sure to baste regularly during the final bake to keep the ham moist and flavorful.
Why bake the ham in two stages?
Baking the ham in two stages—first at 325°F, then at 400°F—ensures it stays tender and juicy while giving the glaze enough time to caramelize beautifully. The lower heat warms it through, while the higher heat finishes it off with that sticky, golden glaze.
Do I have to add the carrots?
No, the carrots are optional, but they’re an easy and delicious side that roasts right in the same pan. They soak up some of the ham’s flavor and look beautiful on the plate. If you’re not in the mood for carrots, try adding halved baby potatoes or Brussels sprouts instead. Both roast up nicely and pair perfectly with the glaze and ham juices.
How do I keep the ham from drying out?
Cover the ham loosely with foil during the initial bake to trap moisture. Removing the foil for the final bake allows the glaze to caramelize without overcooking the ham.
Can I make the glaze ahead of time?
Yes! The glaze can be made a day or two in advance. Store it in the fridge and warm it up on the stove before brushing it over the ham.
What if I don’t have orange marmalade?
Apricot or peach jam works perfectly as a substitute. These alternatives offer the same balance of sweetness and light fruitiness that complements the ham.
Do I need to baste the ham?
Yes, basting during the final stage of baking (at 400°F) helps the glaze stick to the ham and creates that beautiful, glossy finish. It also adds layers of flavor to each slice.
What’s the best way to reheat leftover ham?
To keep the glazed ham from drying out, reheat slices in a covered dish at 300°F for 10-15 minutes or gently warm them in a skillet over low heat.

Glazed Ham

This Glazed Ham with honey, orange marmalade, and Dijon mustard is sweet, savory, and perfect for any special occasion. Easy and delicious!

Course Main Course

Cuisine American

Keyword Easter, Family Meals, Holidays

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 620kcal

Equipment

Roasting pan
Aluminum foil
Small saucepan
Whisk
Basting brush
Meat thermometer

Ingredients

1 fully cooked bone-in ham about 8-10 pounds
1 cup orange marmalade
1/2 cup honey
1/2 cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon olive oil
Salt and pepper, to taste Optional

Optional Vegetables for Roasting

1 lb rainbow carrots, whole

Instructions

Bake the ham in two stages: an initial bake at 325°F to warm the ham through, followed by a final bake at 400°F to caramelize the glaze. The total baking time will be about 15 minutes per pound, or approximately 2 hours for an 8-pound ham. Here's how to do it:

Preheat the oven to 325°F. Line a roasting pan with aluminum foil and drizzle it with olive oil.
Place the ham flat-side down in the pan. If your ham is not spirial-cut, score the surface in a diamond pattern.
Cover the ham loosely with foil and bake for 1 1/2 hours, basting occasionally with any juices that collect in the pan.
Bake the ham for 15 minutes per pound (approximately 1 1/2 hours for an 8-pound ham), basting occasionally with any juices that collect in the bottom of the pan.

If Adding Carrots Follow this Step:

After 30-45 minutes of baking, remove the foil.
Toss the carrots with olive oil in a bowl and arrange them around the ham in the pan.
Place the foil back over the pan. They’ll roast perfectly in the pan juices as the ham cooks for the remaing time.
****Avoid adding salt and pepper at this stage to prevent over-seasoning, as the ham will release salty juices.****

Prepare the Glaze:

While the ham is baking, combine the orange marmalade, honey, brown sugar, and Dijon mustard in a small saucepan. Whisk over medium heat until smooth and slightly thickened. Set aside half of the glaze for later.

Begin the Final Bake:

After the first 1 1/2 hours, remove the foil from the ham and generously brush half of the glaze over the surface. Stir the carrots to coat them in the pan juices. Increase the oven temperature to 400°F.
Return the ham to the oven and bake for another 30 minutes, basting with the reserved glaze every 10-15 minutes. Stir the carrots occasionally to ensure even caramelization.
Check the internal temperature of the ham with a meat thermometer; it should read 140°F. Remove the ham from the oven and let it rest for 15 minutes before slicing.

Crisp Up the Carrots:

If you prefer crispier roasted carrots, carefully remove the pan juices and return the carrots to the oven while the ham rests for 15 minutes. Let them roast at 400°F until they reach your desired crispiness.

Serving:

If you have any leftover glaze, warm it up and drizzle it over the ham just before serving.

Nutrition

The post Glazed Ham With Roasted Carrots appeared first on Tessie's Table.

Loaded Tater Tots

Therese Buchanan — Wed, 11 Dec 2024 13:00:00 +0000

If you love comfort food that’s easy, cheesy, and downright delicious, this Loaded Tater Tots recipe is going to hit the spot. Crispy tater tots smothered in gooey queso, smoky bacon, and a drizzle of ranch dressing make for the ultimate indulgence. Perfect for hosting a party, enjoying a game day snack, or finding a fun dinner idea, these loaded tots deliver on flavor and fun every single time.

Photo Credit: Tessie’s Table.

Loaded Tater Tots are a must-try for anyone who loves easy, customizable recipes that deliver big on flavor. These tots can be dressed up for a party or kept simple for a casual snack. For a fun twist, you can even create a DIY tater tot bar with all your favorite toppings. No matter how you serve them, this recipe always leaves guests impressed and craving more.

Why you’ll love these Loaded Tater Tots

Effortless Crowd Favorite:
Minimal prep time and simple ingredients make this a go-to recipe when you need something fast but impressive.
Customizable to the Max:
Add your favorite toppings or swap ingredients to fit your preferences—the options are endless.
Irresistible Flavor Combo:
The combination of crispy tots, melty queso, and smoky bacon creates a flavor explosion in every bite.

Loaded Tater Tots: Your Next Party Favorite

As someone who grew up in Ireland, I’ve got a soft spot for anything involving potatoes. Over there, we’re all about the humble spud, whether it’s mashed, roasted, or in a hearty stew. So, when I discovered loaded tater tots after moving to the States, I knew I’d found my ultimate comfort food. This dish feels like a nod to my roots but with an American twist—crispy, cheesy, and downright irresistible. Plus, it’s hard not to love a recipe where potatoes take center stage!

Ingredients Needed for Loaded Tater Tots

Tater Tots: The crispy base of this dish. Look for a brand that’s known for staying crunchy even after baking.
Bacon: Adds smoky, salty goodness. Thick-cut bacon works great for a meatier bite, but any type will do. Cook it just right to get that perfect crispy texture.
Queso: Creamy, cheesy perfection. You can use jarred queso or whip up your own if you’re feeling fancy. A homemade version with jalapeños can add a fun spicy kick.
Ranch Dressing: A tangy contrast to the queso that ties all the flavors together. Use your favorite brand or make your own for extra freshness.
Green Onions: Fresh and zesty, green onions add the perfect pop of color and flavor. Finely slicing them ensures an even distribution.
Salt and Pepper: Essential for bringing out the best in every ingredient. Adjust to your liking for the perfect balance.

How to make Loaded Tater Tots

**For more detailed instructions, please refer to the printable recipe card below.**

Bake Tater Tots until crispy and golden.

Cook the bacon on a separate baking sheet until crispy.

Heat the queso until warm and pourable

Assemble your Loaded Tater Tots and serve immediately!

Variations

Spicy Kick: Add diced jalapeños or a drizzle of hot sauce for some heat. A sprinkle of crushed red pepper flakes also works wonders.
Loaded Veggie: Swap bacon for roasted veggies like bell peppers, zucchini, or even roasted corn for a colorful twist.
Buffalo Style: Toss the tots in buffalo sauce before baking and use blue cheese dressing instead of ranch for a tangy punch.
Tex-Mex Twist: Add seasoned ground beef, black beans, and a dollop of sour cream. A sprinkle of cilantro completes the look.
Breakfast Tots: Top with scrambled eggs, sausage, and shredded cheese for a morning treat that feels indulgent.

Serving Suggestions

Game Day Spread: Serve as part of a game day buffet alongside Buffalo Chicken Meatballs, Onion RIngs, and sliders for the ultimate lineup.
Movie Night Snack: Pair with popcorn and your favorite flick for the ultimate cozy evening. Bonus points if you include a bowl of your favorite candy.
Party Platter: Arrange on a large tray and let guests help themselves. Add small bowls of extra toppings for customization.
Side Dish: Serve alongside burgers, grilled chicken, or ribs for a hearty meal.
DIY Bar: Set up a tater tot bar with toppings like Guacamole, salsa, and sour cream for everyone to customize their own. You could even double the topping and serve Beef Nachos too!

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Loaded Tater Tots?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness. Avoid the microwave if possible, as it can make the tots soggy.

Can I freeze Loaded Tater Tots?

While the tater tots themselves freeze well, it’s best to store the toppings separately to avoid sogginess. Reheat the tots and add fresh toppings when ready to serve for the best texture and flavor.

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Tips & Tricks

Use a Preheated Baking Sheet: This helps the tots get extra crispy on the outside and prevents sticking.
Don’t Crowd the Pan: Give the tots plenty of space so they bake evenly and achieve maximum crunch.
Crispy Bacon Hack: Line your baking sheet with foil for easy cleanup and evenly cooked bacon every time.
Keep Queso Smooth: Stir occasionally while heating to avoid clumps and ensure a silky texture.
Serve Immediately: This dish is best enjoyed fresh and warm to keep the tots crispy. Have your toppings ready to go before the tots come out of the oven.

More Family Favorites

Photo Credit: Tessie’s Table.

FAQ

Can I use homemade tater tots? Absolutely! Homemade tater tots will work perfectly, though they may take a bit more time to prepare. The effort is worth it if you’re up for the challenge.
What’s the best queso to use? Store-bought works great, but if you want to make your own, try a blend of Velveeta and diced tomatoes with green chilies. For a gourmet touch, use a mix of cheddar and Monterey Jack.
Can I make this dish vegetarian? Yes! Skip the bacon and add roasted veggies or meat-free crumbles for a vegetarian-friendly version.
How do I keep tater tots crispy? Use a preheated baking sheet and avoid piling them up during baking. Serve immediately after adding toppings.
Can I add other cheeses? Definitely. Shredded cheddar, mozzarella, or pepper jack make great additions. Sprinkle them over the tots before baking for extra melty goodness.
Can I prep this ahead of time? You can cook the bacon and prep the queso in advance, but bake the tots fresh for best results. Assemble just before serving.
What can I use instead of ranch dressing? Try sour cream, blue cheese dressing, or even a chipotle crema for a smoky flavor.
Can I air fry the tater tots? Yes, air frying is a great option for extra crispiness. Just follow your air fryer’s instructions for timing.
Is there a low-carb option? Substitute cauliflower tots for a lower-carb version. They’re a great alternative and still taste fantastic.
What other garnishes work well? Try chopped cilantro, diced red onion, or a sprinkle of smoked paprika for extra flavor and presentation points.

Loaded Tater Tots

Loaded Tater Tots are crispy, cheesy, and topped with bacon, queso, ranch, and scallions. Perfect for parties, game days, or a fun snack!

Course Appetizer, Main Course

Cuisine American

Keyword Cheesy, Comfort Food, Easy, Game Day Snacks

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 1065kcal

Equipment

Baking sheet
Microwave-safe bowl or small saucepan
Large serving dish

Ingredients

1 32 oz package frozen tater tots
8 slices bacon chopped
2 cup queso
½ cup ranch dressing
2 green onions thinly sliced
Salt and pepper to taste

Instructions

Preheat Oven: Heat oven to 425°F (or follow tater tot package instructions if different).
Spread tater tots in a single layer on a baking sheet. Bake for 20-25 minutes, or until golden and crispy.
Place bacon on another baking sheet. Bake for 15-20 minutes or until crispy, checking around 12 minutes to avoid overcooking. Once done, let cool slightly, then chop.
Heat queso in a microwave-safe bowl for 2-3 minutes, or until warm and pourable. Alternatively, warm on the stovetop over low heat.

Assemble:

Place baked tater tots on a large serving dish.
Drizzle warm queso over tater tots.
Sprinkle chopped bacon on top.
Drizzle with ranch dressing.
Garnish with sliced green onions.
Season with salt and pepper to taste.
Serve immediately while warm.

Nutrition

The post Loaded Tater Tots appeared first on Tessie's Table.

Smothered Pork Chops

Therese Buchanan — Thu, 17 Oct 2024 12:00:00 +0000

When you need an easy dinner that feels a little special, these smothered pork chops are the way to go. They’re crispy on the outside, juicy on the inside, and topped with a creamy mushroom gravy that’s full of flavor. Between the garlic, mushrooms, and that touch of Dijon mustard, this dish is full of hearty goodness without being complicated. Perfect for a quick weeknight meal or when you’re in the mood for something satisfying!

Photo credit: Tessie’s Table.

Smothered pork chops are a comfort food classic, but this recipe puts a tasty spin on the traditional version. The Parmesan crusted chops bring an extra layer of flavor and texture, while the creamy mushroom gravy ties it all together. These chops are perfect for a cozy dinner, cooking for yourself, or sharing with friends and family. You can even tweak the gravy or the breading to make it your own. Plus, it’s a one-skillet recipe—minimal cleanup!

Why you’ll love these Smothered Pork Chops

Easy, Yet Flavorful:
No need for fancy techniques! These pork chops are breaded, seared, and baked, making it simple to put together, but the taste is anything but ordinary.
Rich Gravy:
The creamy mushroom gravy is loaded with flavor from garlic, beef broth, and a touch of Dijon mustard, making every bite of the pork chop extra juicy.
Versatile:
This recipe is easy to adapt! You can swap out ingredients or even make the breadding gluten-free by using almond flour instead of breadcrumbs.

Something About Parmesan-Crusted Goodness

If you’re anything like me, you’re all about that crispy, golden crust on just about anything. These pork chops hit the mark with the perfect crunch from the Parmesan and breadcrumb coating. I love how the Italian breadcrumbs bring a little extra herby flavor to the mix, and it’s a great way to change up your standard pork chop routine. Plus, when you get that first bite of chop dipped in creamy mushroom gravy, you’re going to want to make this again (trust me, I’ve already had requests for a repeat!).

Ingredients Needed for Smothered Pork Chops

Pork Chops: Choose bone-in or boneless, about 1 inch thick for a juicy center and nice crust.
Italian Breadcrumbs: These add a great flavor to the crust, with hints of herbs that complement the Parmesan cheese.
Parmesan Cheese: Freshly grated is best, giving the breading a salty, nutty flavor that crisps up perfectly.
Egg: Helps the breadcrumb mixture stick to the pork chops.
Olive Oil: Used for searing the chops, giving them that golden color.
Mushrooms: Sliced mushrooms add an earthy, savory depth to the gravy.
Garlic: A couple of minced cloves really enhance the gravy, bringing a punch of flavor.
Beef Broth: This forms the base of the gravy, giving it a rich, hearty taste.
Heavy Cream: Adds a luxurious creaminess to the gravy.
Dijon Mustard: Adds just a hint of tanginess to balance the richness of the cream.
Parmesan Cheese (for the gravy): A little extra in the sauce because why not? It melts in and makes the gravy even creamier.
Salt and Pepper: These two are essential for seasoning everything perfectly.

How to make Smothered Pork Chops

**For more detailed instructions, please refer to the printable recipe card below.**

Mix breadcrumbs and Parmesan in one bowl, and beat the egg in another.

Pat the pork chops dry, dip in egg, then coat with the breadcrumb mixture.

Heat oil in a skillet and sear pork chops on both sides until golden.

Transfer to the oven and bake until cooked through.

Cook mushrooms in the same skillet and add garlic

Pour in beef broth, then add cream and mustard, letting it simmer.

Stir in Parmesan cheese and season with salt and pepper.

Return pork chops to the skillet, spoon gravy over them, and let them simmer for a few minutes.

Variations

Herbed Crust: Add dried basil or thyme to the breadcrumb mixture for a herby twist.
Gluten-Free: Swap the breadcrumbs for almond flour or crushed pork rinds for a low-carb, gluten-free version.
Cheesy Upgrade: Use mozzarella or fontina in the breadcrumb mixture for an extra cheesy crust.
Creamy Garlic Gravy: Add roasted garlic to the gravy for even more of that garlicky goodness.
Wine Reduction: Swap the beef broth for white wine to create a wine-infused gravy that’s a little lighter but still packed with flavor.

Serving Suggestions

Crusty Bread: Serve with warm, crusty bread to soak up the flavorful sauce. Give this recipe for Rustic Bread a go.
With Mashed Potatoes: The creamy gravy pairs perfectly with classic mashed potatoes.
Over Rice: Serve these chops on a bed of fluffy rice to soak up all the rich sauce.
With Roasted Veggies: Pair the pork chops with roasted Brussels sprouts or carrots for a balanced meal.
With a Side Salad: A simple green salad with a light vinaigrette helps cut through the richness of the gravy.

Photo credit: Tessie’s Table.

Storage and Freezing

How should I store Smothered Pork Chops?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or gently on the stovetop to keep the pork chops moist.

Can I freeze Smothered Pork Chops?

You can freeze the pork chops and gravy in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.

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Tips & Tricks

Pat the Pork Chops Dry: This helps the breading stick better and gives you that golden-brown crust.
Use a Meat Thermometer: Make sure the internal temperature reaches 145°F so your pork chops are perfectly cooked.
Don’t Overcrowd the Pan: When searing the pork chops, give them space. If they’re too close together, they’ll steam instead of getting crispy.
Deglaze the Pan: Don’t skip deglazing with the beef broth! This adds tons of flavor from the browned bits left in the skillet.
Simmer the Gravy: Let the gravy simmer just long enough to thicken slightly—about 3-4 minutes should do it. You want it to be creamy but not too thick.

More Meaty Mains

Photo credit: Tessie’s Table.

FAQ

Can I use boneless pork chops? Yes! You can use either bone-in or boneless pork chops, but bone-in may take a little longer to cook through.
What if I don’t have heavy cream? You can substitute half-and-half or even whole milk, but the sauce will be less rich. You can thicken it with some cream cheese; about 4 oz will work, just let it melt in the pan with the mushrooms and other liquid.
Can I make this dish ahead of time? Absolutely. You can sear the pork chops and make the gravy ahead of time. Store them separately and then finish cooking in a pan when you are ready.
Can I add other veggies to the gravy? Sure! Try adding onions or bell peppers when you sauté the mushrooms for extra flavor.
How do I keep the breading crispy? After breading, you can chill the pork chops in the fridge for 15-20 minutes before frying to help the coating stick better.
What other meats can I use in this recipe? You can use chicken breasts or thighs in place of the pork chops—just adjust the cooking time accordingly.
Can I freeze the gravy separately? Yes, you can freeze just the gravy in an airtight container. Thaw and reheat it on the stovetop before serving.
What should I do if my gravy is too thin? You can mix a little cornstarch with cold water and stir it into the gravy to thicken it up, or add some cream cheese and let it melt in the pan with the rest of the ingredients.
Can I skip the breadcrumbs? Yes, you can cook the pork chops without breading, and they’ll still be delicious with the mushroom gravy!

Smothered Pork Chops

These smothered pork chops are crispy on the outside and smothered in a rich, creamy mushroom gravy. An easy, comforting meal everyone will love!

Course Main Course

Cuisine American

Keyword Cast Iron Skillet, Comfort Food, Creamy, Homemade

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 541kcal

Equipment

Large skillet
Shallow bowls for breading
Tongs
Whisk
Baking sheet

Ingredients

4 bone-in or boneless pork chops about 1 inch thick
½ cup Italian breadcrumbs
½ cup grated Parmesan cheese
1 large egg beaten
2 tbsp olive oil

For the Gravy

8 oz mushrooms sliced
2 cloves garlic minced
1 cup beef broth
½ cup heavy cream
1 tsp Dijon mustard
¼ cup of grated Parmesan cheese
¼ teaspoon of Salt
¼ teaspoon of pepper

Optional Garnish

Fresh parsley

Instructions

Preheat the oven to 400°F (200°C) In a shallow bowl, mix together the Italian breadcrumbs and Parmesan cheese.
In a separate shallow bowl, beat the egg.
Pat the pork chops dry with a paper towel. Dip each chop into the beaten egg, then coat it in the breadcrumb and Parmesan mixture, pressing down to ensure the coating sticks well.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
Transfer the pork chops to the prepared baking sheet and bake in the oven for about 10-12 minutes, until they are cooked through (145°F internal temperature).

Make the Mushroom Gravy:

In the same skillet, add the mushrooms and cook for 4-5 minutes until they release their moisture and start to brown. Stir in the garlic and cook for 1-2 minutes.
Deglaze the pan with beef broth, then stir in heavy cream and Dijon mustard. Let the gravy simmer for 3-4 minutes, allowing it to thicken slightly.
Add the Parmesan cheese and salt and pepper.
Return the pork chops to the skillet, spooning the gravy over them, and let them simmer in the sauce for 5 minutes to soak up the flavor.
Garnish with fresh parsley and serve.

Nutrition

The post Smothered Pork Chops appeared first on Tessie's Table.

Parmesan Crusted Pork Chops

Therese Buchanan — Tue, 15 Oct 2024 12:00:00 +0000

Crispy, golden Parmesan crusted pork chops are one of those meals that feel like a restaurant-quality dish but are super simple to make at home. With tender, juicy pork chops coated in a flavorful mix of Parmesan and Italian breadcrumbs, this recipe is all about getting that satisfying crunch while keeping the inside perfectly juicy.

Photo Credit: Tessie’s Table.

This dish is as straightforward as it gets, with a handful of basic ingredients you probably already have on hand. The Parmesan adds a rich, savory flavor, while the Italian breadcrumbs give the pork chops that beautiful, crispy exterior. It’s the kind of recipe you can whip up without breaking a sweat, yet it feels like you’ve put in a lot of effort.

Why you’ll love these Parmesan Crusted Pork Chops

Quick and Easy:
This recipe comes together in less than 30 minutes, making it perfect for busy weeknights when you still want something delicious on the table.
Crispy on the Outside, Juicy on the Inside:
The combination of Parmesan and breadcrumbs gives these pork chops a satisfying crunch, while keeping the meat tender and flavorful.
Crowd-Pleasing Flavors:
The cheesy, garlicky coating is a hit with just about everyone, making this dish great for family dinners or casual get-togethers.

Let’s Get Crispy!

Pork chops often get a bad rap for being dry, but when they’re breaded and fried like this, they stay juicy on the inside and crispy on the outside. I’ve tested this recipe a few times, and the key is to get that perfect golden color in the pan before finishing them off in the oven. And hey, who doesn’t love a recipe where the skillet does half the work for you?

Ingredients Needed for Parmesan Crusted Pork Chops

Pork chops: You can use bone-in or boneless, whichever you prefer. Bone-in tends to be a bit juicier, but boneless cooks a bit faster and is easier to eat.
Parmesan cheese: Grated Parmesan adds that sharp, savory flavor to the crust. You can use pre-grated for convenience, but freshly grated Parmesan will melt better into the breadcrumbs.
Italian breadcrumbs: These bring the perfect blend of seasoning and crunch. If you’re feeling adventurous, you can make your own breadcrumbs from scratch!
Garlic: The garlic salt blends perfectly with the Parmesan, adding a little kick to the flavor profile. You could also use fresh garlic, but garlic salt makes it easier.
Egg: This helps the breadcrumbs stick to the pork chops and gives the coating a golden color when it fries.
Olive oil: Used to fry the pork chops before baking. Olive oil adds a lovely richness and helps get that perfect golden crust.

How to make Parmesan Crusted Pork Chops

**For more detailed instructions, please refer to the printable recipe card below.**

Mix together the Parmesan cheese, Italian breadcrumbs, garlic salt, and pepper in a shallow bowl.

Beat the egg in another shallow bowl.

Pat the pork chops dry, dip them in the egg, and then press into the breadcrumb mixture.

Fry the pork chops for 2-3 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 10-15 minutes.

Variations

Spicy Parmesan-Crusted Pork Chops: Add a teaspoon of red pepper flakes to the breadcrumb mixture for a bit of heat.
Herb-Crusted Pork Chops: Mix in some chopped fresh parsley, thyme, or rosemary with the breadcrumbs for an earthy flavor.
Lemon Parmesan-Crusted Pork Chops: Zest a lemon and add it to the breadcrumb mixture for a bright, fresh flavor.
Cheddar-Crusted Pork Chops: Swap out the Parmesan for sharp cheddar if you’re
Cheesy Stuffed Pork Chops: Make a small slit in the side of each pork chop and stuff them with a mix of shredded mozzarella or fontina for a cheesy surprise.

Serving Suggestions

With Mashed Potatoes: Creamy Mashed Potatoes pair perfectly with these crispy pork chops. Drizzle a little gravy on top if you’re feeling indulgent.
Over Pasta: Serve the pork chops over a bed of your favorite pasta with a light drizzle of olive oil and a sprinkle of Parmesan.
With Roasted Veggies: Add some color to your plate by pairing these pork chops with roasted carrots, Brussels sprouts, or asparagus.
With a Simple Salad: A fresh green salad with a tangy vinaigrette is the perfect contrast to the rich, crispy chops.
As a Sandwich: Turn leftovers into a delicious sandwich by layering the pork chop on a crusty roll with some mayo, lettuce, and tomato.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Parmesan Crusted Pork Chops?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to regain that crispy crust.

Can I freeze Parmesan Crusted Pork Chops?

These pork chops can be frozen before or after cooking. If freezing before, coat the chops and freeze on a baking sheet before transferring to a freezer bag. If freezing after cooking, wrap each chop tightly in plastic wrap and freeze. Thaw in the fridge and reheat in the oven.

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Tips & Tricks

Don’t Skip the Pat Dry Step: Make sure your pork chops are completely dry before breading them. This helps the coating stick better and gives a crispier finish.
Use an Oven-Safe Skillet: This recipe works best when you can move the pork chops directly from the stovetop to the oven in the same pan.
Monitor the Temperature: Use a meat thermometer to check that the internal temperature of the pork reaches 145°F. It’s the best way to ensure juicy pork chops.
Let Them Rest: After taking the pork chops out of the oven, let them rest for 5 minutes. This keeps the juices inside, making each bite tender and flavorful.
Flip Carefully: When frying the pork chops, use tongs or a fork to flip them gently to avoid knocking off the breading.

More Meaty Mains

Photo Credit: Tessie’s Table.

FAQ

Can I use bone-in pork chops? Yes! Bone-in pork chops work great in this recipe, but they’ll take a little longer to cook than boneless.
What type of breadcrumbs should I use? Italian breadcrumbs add extra flavor, but you can use plain breadcrumbs and mix in your own Italian seasoning.
How do I know when the pork chops are done? The best way to check is with a meat thermometer. Pork chops are done when they reach an internal temperature of 145°F.
Can I prep this dish ahead of time? Yes, you can bread the pork chops ahead of time and store them in the fridge for up to 4 hours before cooking.
Can I bake these pork chops without frying them first? While you can bake them directly, frying gives them that golden, crispy coating. You could skip it, but the texture won’t be quite the same.
What can I serve with these pork chops? They pair well with everything from mashed potatoes to roasted veggies or even pasta. Check out the serving suggestions above for more ideas!
How do I reheat leftover pork chops? Reheat in the oven at 350°F for about 10-15 minutes to keep them crispy. Avoid using the microwave as it can make them soggy.
Can I freeze leftovers? Yes, wrap them tightly and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
What can I substitute for Parmesan cheese? You can try Pecorino Romano or Grana Padano for a similar cheesy flavor if you don’t have Parmesan.

Parmesan Crusted Pork Chops

Golden, crispy Parmesan Crusted Pork Chops with a savory breadcrumb coating. An easy, flavorful dinner that’s ready in 30 minutes!

Course Main Course

Cuisine American

Keyword Cast Iron Skillet, Cheesy, Crispy, Homemade, One Pan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 397kcal

Equipment

Oven-safe skillet
Shallow bowls for breading
Tongs or a fork
Meat thermometer (optional but recommended)

Ingredients

4 bone-in or boneless pork chops about 1 inch thick
½ cup grated Parmesan cheese
½ cup Italian breadcrumbs
1 tsp garlic
½ tsp salt
¼ tsp black pepper
1 large egg beaten
2 tbsp olive oil

Instructions

Preheat the oven to 400°F (200°C).
In a shallow bowl, mix together the Parmesan cheese, Italian breadcrumbs, garlic salt, and pepper.
In a separate shallow bowl, beat the egg.
Pat the pork chops dry with a paper towel. Dip each chop in the beaten egg, ensuring it’s fully coated.
Press the pork chops into the breadcrumb mixture, pressing down to ensure the coating sticks to both sides.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat.
Fry the pork chops in the skillet for 2-3 minutes on each side until golden brown.
Transfer the skillet directly to the oven and bake for 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
Let the pork chops rest for 5 minutes before serving.

Nutrition

The post Parmesan Crusted Pork Chops appeared first on Tessie's Table.

Ham and Corn Chowder

Therese Buchanan — Mon, 14 Oct 2024 12:00:00 +0000

This Ham and Corn Chowder is everything you need for a quick, cozy meal. It’s got tender potatoes, sweet corn, and savory ham, all in a creamy broth that’s sure to hit the spot. Whether you’re using up leftover ham or just want something hearty, this chowder comes together fast and tastes like you spent way more time on it than you did!

Photo Credit: Tessie’s Table.

This chowder is perfect for busy nights when you need dinner on the table without a fuss. It’s super flexible too—use whatever veggies you have on hand, and you can swap out ham for turkey or chicken if that’s what you’ve got. It’s a warm, comforting dish but light enough to enjoy year-round.

Why you’ll love this Ham and Corn Chowder

Easy to throw together:
You don’t need to spend hours in the kitchen. Everything cooks up in about 40 minutes!
Flavorful and filling:
Ham, corn, potatoes, and a little kick from the paprika make this chowder rich and satisfying.
Customizable:
Use up leftover ham or add in other veggies you’ve got. It’s really flexible.

Bacon and Cheese Toppings:

This chowder has quickly become one of our go-to’s because it’s so easy, and everyone loves it. The combo of ham and corn is always a hit, and I like to top mine with crispy bacon bits for that extra crunch. The rest of the family loves it with some shredded cheese on top, and it’s the kind of meal that gets everyone excited when they see it on the table.

Ingredients Needed for Ham and Corn Chowder

Chicken broth: The backbone of the chowder, adding a savory, rich flavor that brings everything together.
Potatoes: These give the chowder a thick, hearty texture and make each spoonful super satisfying.
Canned diced carrots: For a bit of sweetness and color, these carrots add a subtle flavor that pairs perfectly with the rest of the veggies. I used these to save time.
Canned corn: Sweet, tender corn adds a nice contrast to the savory ham and spices, plus a bit of crunch.
Ham: The star of the show! This gives the chowder that salty, savory bite. It’s perfect for using up leftover ham or even store-bought diced ham.
Onion: Adds a bit of sweetness and depth to the broth, making sure every bite is flavorful.
Butter: Helps sauté the onions and gives the chowder a nice richness.
Flour: This helps thicken the soup into a creamy, satisfying chowder.
Garlic powder & smoked paprika: The dynamic duo! Garlic powder brings warmth, while smoked paprika adds a slight smokiness that elevates the whole dish.
Salt and black pepper: Essential for balancing flavors and seasoning the chowder just right.
Milk and heavy cream: These make the soup creamy and luxurious. You can use half-and-half for a lighter texture, but the cream is what makes this chowder extra indulgent.

How to make Ham and Corn Chowder

**For more detailed instructions, please refer to the printable recipe card below.**

Combine your chicken broth, diced potatoes, corn, ham, and seasonings in a large pot. Bring it to a boil, then let it simmer.

In a separate pan, cook your onions in butter until soft, then stir in the flour to make a roux.

Slowly whisk in the milk to make a creamy base, and pour it into the pot with the veggies and ham.

Add the cream and let everything simmer until it thickens up to your liking.

Variations

Swap the ham: Use cooked chicken, turkey, or even sausage instead of ham.
Add more veggies: Throw in some diced bell peppers or celery for more texture and flavor.
Spice it up: Add a pinch of cayenne or red pepper flakes for a little heat.
Make it cheesy: Stir in shredded cheddar cheese for an extra creamy and cheesy chowder.
Use sweet potatoes: Swap regular potatoes for sweet potatoes if you want a slightly sweeter and more nutritious twist.

Serving Suggestions

Crusty Bread: Serve with warm, crusty bread to soak up the flavorful soup. Give this recipe for Rustic Bread a go.
With garlic bread: Toasted garlic bread is perfect for soaking up all that creamy goodness while adding a nice garlicky kick.
Serve with a side of roasted vegetables: Roasted veggies like these Brussels sprouts or Sweet Potatoes add a lovely crunch and balance out the richness of the chowder.
With a baked potato: Double up on the comfort factor by serving your chowder with a simple baked potato on the side—load it up with sour cream and chives for extra flavor.
Add a drizzle of hot sauce: For a little heat, drizzle your favorite hot sauce over the top for a spicy twist.
Crackers or croutons: Add some crunch with your favorite crackers or homemade croutons sprinkled over the top.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Ham and Corn Chowder?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

Can I freeze Ham and Corn Chowder?

This chowder freezes well! Let it cool completely, then store it in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge and reheat.

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Tips & Tricks

Don’t skip the roux: This helps thicken your chowder and makes it extra creamy.
Cut potatoes evenly: Make sure your potato pieces are roughly the same size so they cook evenly.
Simmer, don’t boil: Once everything is in the pot, keep the heat low to avoid curdling the milk or cream.
Add extra seasoning at the end: Taste your chowder before serving and adjust the salt and pepper if needed.
Use a potato masher: If you like a thicker chowder, lightly mash some of the potatoes in the pot to thicken it up.

More Meaty Mains

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh corn instead of canned?
Yes! Fresh corn would be delicious in this recipe—just cut the kernels off the cob and add them in when you would normally add the canned corn.
Can I make this chowder ahead of time?
Yes! It reheats really well. Just store it in the fridge and warm it up on the stove when you’re ready to serve.
What’s the best way to thicken my chowder?
You can either mash some of the potatoes or add a little extra flour to your roux if you like a thicker soup.
Can I add cheese directly to the chowder?
Yes! Stir in some shredded cheddar or gouda for a cheesy twist on this classic.
What other veggies can I add?
Diced celery, bell peppers, or even peas would be great additions to this chowder.
Can I use frozen vegetables?
Yep, frozen corn or mixed veggies would work just fine. Just toss them in with the potatoes.
Can I use leftover mashed potatoes instead of diced potatoes?
Sure! If you have leftover mashed potatoes, stir them in at the end to add thickness and extra creaminess.
Can I use fresh carrots instead of canned ones?
Yes, you can definitely use fresh carrots instead of canned ones! Just make sure to dice them into small, even pieces so they cook through evenly. Since fresh carrots are a bit firmer than canned, you’ll want to add them to the pot earlier—right when you add the potatoes—so they have enough time to soften while everything simmers. Fresh carrots will add a nice texture and a slightly more robust flavor to the chowder!
What’s the best way to reheat chowder?
Warm it up on the stove over low heat, stirring occasionally. If it’s too thick, you can add a little extra broth or milk to loosen it up.

Ham and Corn Chowder

Ham and Corn Chowder is the perfect quick and cozy meal, packed with tender potatoes, sweet corn, and savory ham in a creamy broth. Ready in just 40 minutes!

Course Soup

Cuisine American

Keyword Comfort Food, Easy, Hearty Soup, Leftovers, Thanksgiving

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 373kcal

Equipment

Ingredients

3 cups chicken broth
2 large potatoes peeled and diced
1 cup canned diced carrots
2 cups canned corn
2 cups diced cooked ham
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt adjust to taste
½ teaspoon black pepper
2 tablespoons butter
1 medium onion diced
2 tablespoons all-purpose flour
2 cups milk or half-and-half for a creamier texture
½ cup heavy cream

Optional Toppings

cooked bacon bits, sliced green onions, shredded cheddar cheese.

Instructions

In a large pot, combine the chicken broth, diced potatoes, carrots, corn, ham, garlic powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.
While the vegetables are cooking, melt the butter in a separate small pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
Stir the flour into the onions to form a roux and cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the milk to the roux, stirring constantly until smooth and slightly thickened, about 2-3 minutes.
Pour the milk mixture into the pot with the vegetables and ham, stirring well to combine. Add the heavy cream and let the chowder simmer on low heat for 5 more minutes until the soup is thickened and creamy.
Taste and adjust seasoning if needed.
You can add additional toppings like crispy bacon bits, sliced green onions, and shredded cheddar cheese.

Nutrition

The post Ham and Corn Chowder appeared first on Tessie's Table.

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