If you think lasagna is the ultimate comfort food, wait until you try Greek moussaka. At first glance they seem similar — hearty layers baked until golden — but moussaka takes things further. Instead of pasta, you get tender, buttery potatoes that soak up all the juices. Instead of just meat and tomato, you get smoky beef and bacon, seasoned with cinnamon and fresh herbs, layered with sweet roasted eggplant and zucchini. And on top? A creamy, cheesy Pecorino béchamel that’s lighter and silkier than lasagna’s mozzarella.

This recipe leans on traditional Greek recipe but adds a few thoughtful touches: a little bacon for depth, fresh dill for brightness, and the choice to fry or roast the vegetables. It’s not fast food — but it’s the kind of dish you’ll want to sit down with and savor, bite by bite.

Ingredients

For the meat layer:

• 1 tbsp olive oil (optional, if bacon is lean)

• 5 oz thick-cut bacon, diced (150 g)

• 1 large white onion, finely diced

• 2 cloves garlic, minced

• 1½ lbs lean ground beef (750 g)

• ½ cup dry red wine (120 ml)

• 2 heaping tbsp tomato paste

• 1 beef stock cube

• 1 cup tomato passata or strained tomatoes (240 ml)

• ¾ tsp salt (or to taste)

• ¼ tsp black pepper

• ¼ tsp ground cinnamon

• Optional: 1 tsp dried oregano

• ¼ cup fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• 2–3 bay leaves

For the béchamel:

• ½ cup unsalted butter (1 stick / 120 g)

• ½ cup all-purpose flour (60 g)

• 4 cups whole milk, room temperature (1 liter)

• ½ tsp salt

• ¼ tsp white pepper

• Pinch of grated nutmeg

• ¾ cup finely grated Pecorino Romano or Greek Kefalotyri (60 g)

• 2 egg yolks

For the vegetable layers:

• 2 large russet potatoes, peeled and sliced into ¼” rounds (about 1½ lbs / 750 g)

• 3 small eggplants, sliced lengthwise into ⅓” strips (about 2 lbs / 1 kg)

• 2 medium zucchini, sliced lengthwise into ⅓” strips (about 1 lb / 500 g)

• Olive oil or neutral oil, for roasting or frying

• Salt & pepper, to taste

• Extra parsley & Pecorino, for sprinkling

Instructions

1️⃣ Prep the vegetables

Lay the eggplant and zucchini slices on paper towels, sprinkle lightly with salt, and let them sit for about 20 minutes to draw out moisture. Pat them dry — this step helps prevent soggy layers later.

You can roast or fry the vegetables.
— To roast: brush the slices with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and tender.
— To fry (traditional): heat vegetable oil in a skillet over medium heat and fry the potatoes, zucchini, and eggplant in batches until golden. Drain them really well on paper towels — especially the eggplant, which tends to drink up oil like it’s on vacation.

2️⃣ Make the meat filling

In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy and golden. Scoop out 2 tablespoons of bacon and set aside for the topping.

Add the onion to the bacon fat and cook until soft and golden, about 5–6 minutes. Stir in the garlic and cook another minute. Add the beef, breaking it up, and cook until browned all over.

Pour in the red wine, then stir in the tomato paste and beef stock cube. Scrape up any browned bits from the bottom of the pan — that’s flavor. Add the passata, salt, pepper, cinnamon, optional oregano, parsley, dill, and bay leaves. Let it simmer uncovered for about 30 minutes, stirring occasionally, until thick and deeply flavorful. Remove the bay leaves.

Once the béchamel is ready, stir about ½ cup of it into the meat mixture — this little trick makes the filling creamy and luxurious.

3️⃣ Make the béchamel

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Slowly pour in the milk, whisking as you go to keep it smooth. Keep cooking and stirring until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg. Stir in the Pecorino (or Kefalotyri) until it melts and the sauce is silky. Take the pan off the heat and whisk in the egg yolks.

4️⃣ Assemble the moussaka

Preheat your oven to 350°F (180°C). Grease a nine-by-thirteen inch (23×33 cm) baking dish.

Arrange the potato slices in a single layer and sprinkle with a little salt, pepper, chopped parsley, and Pecorino. Next, layer the zucchini, then half the eggplant.

Spread the meat filling evenly over the vegetables, smoothing it out as best you can. Top with the remaining eggplant. Pour the béchamel over everything, spreading it to the edges. Sprinkle with a little more Pecorino and finish with the reserved crispy bacon.

5️⃣ Bake & rest

Bake the moussaka uncovered for 35–45 minutes, or until the top is golden and bubbling. Let it rest for at least 20 minutes before slicing — this helps the layers set beautifully and makes serving a lot easier.

Love this Greek moussaka? Save the image below to your Pinterest board so you can find it anytime you’re craving it again — and help others discover it too!

Greek Moussaka Video Recipe

Tips & Tricks

— Salt your eggplant and zucchini properly. Don’t skip this step — letting the slices sit with salt for 15–20 minutes draws out excess moisture and helps prevent soggy layers.

— Drain fried vegetables well. If you go the traditional route and fry the vegetables, lay them out on plenty of paper towels and blot them. Eggplant especially soaks up oil like crazy, so take your time.

— Let the moussaka rest before slicing. After baking, give it at least 20 minutes to cool slightly and firm up. Cutting too soon can make the layers slide apart.

— Use good cheese. If you can find Greek Kefalotyri, it’s worth it for the authentic sharpness. Pecorino Romano is a great substitute.

— Adjust seasoning to your taste. The filling should be deeply flavorful before you even bake — don’t be afraid to taste and tweak salt, pepper, and herbs as you go.

— Make it ahead. Moussaka is perfect for making the day before — it reheats beautifully and often tastes even better the next day when the flavors have had time to meld.

— Roast or fry — your choice. Frying gives you that traditional richness, while roasting keeps it a little lighter. Both are delicious.

Pretzel-crusted chicken be one of the best things I’ve done with chicken in a long time. You get that deep crunch from crushed pretzels, a bit of savory sharpness from Parmesan, and then there’s the sauce — sweet, tangy, creamy, and just a little addictive. It’s not complicated, but every bite tastes like it should’ve taken way more effort.

If you’re tired of the usual breaded chicken, this is the upgrade you didn’t know you needed. It hits that sweet spot between comfort food and “wow, did you really make this?” And yes — it’s 100% okay to make extra sauce and pretend it’s for leftovers.

Ingredients

For the Honey Mustard Sauce:

• 4 tbsp full-fat mayonnaise

• 1 tbsp full-fat Greek yogurt

• 2½ tbsp honey

• 1½ tbsp Dijon mustard

• 1 tbsp yellow mustard

• 1 tsp apple cider vinegar

• ½ tsp fresh lemon juice

• ¼ tsp garlic powder

• ¼ tsp onion powder

Taste and adjust—more honey for sweetness, more Dijon for sharpness. It’s meant to be balanced just the way you like it.

For the Chicken:

• 2 boneless chicken breasts (approx. 250g / 9oz each)

• 3.5oz salted pretzels

• 1/4 cup plain flour

• 2 eggs, beaten

• 2 tbsp finely grated Parmesan cheese (mixes into the pretzel crumbs for a boost of flavor and color)

• 2 tsp paprika

• 3/4 tsp salt

• 1/2 tsp each: garlic powder, onion powder, dried oregano, black pepper

• 1/4 tsp cayenne pepper

• 3/4 cup vegetable oil (or enough to coat your skillet)

• Flaky sea salt, to finish

• Finely chopped fresh chives, for garnish

Instructions

1. Make the Sauce
   Mix all the sauce ingredients in a small bowl until smooth. 

1. Crush the Pretzels
   Pulse pretzels in a food processor until they resemble coarse crumbs. No processor? Smash them in a zip-top bag with a rolling pin. Stir in the Parmesan cheese for added richness and an extra golden finish.

1. Set Up the Breading Station
   Line up three bowls: one with the flour, one with beaten eggs, and one with the crushed pretzel-Parmesan mixture. Combine all the spices in a separate bowl and split evenly—half into the flour, half into the pretzel mix.

2. Prep the Chicken
   Slice each chicken breast in half horizontally to create 4 thin cutlets. Dredge each piece in flour, dip into the eggs, then coat in the pretzel-Parmesan mix. Press down slightly to help the crumbs stick.

3. Fry Until Crispy
   Heat oil in a large skillet over medium until it reaches 350°F (180°C). Fry 2 cutlets at a time for 3–4 minutes per side, or until golden and cooked through. Rest them on a wire rack to keep them crispy while you finish the rest.

4. Serve It Up
   Sprinkle the hot chicken with a pinch of flaky salt and some fresh chives. Serve with your honey mustard sauce—either on the side or drizzled over the top. No judgment here.

📌 Loved this recipe?
Save it now so you don’t lose it later — and if you think someone else could use a little crispy, golden joy in their dinner routine, go ahead and share the image below to your Pinterest board. They’ll thank you later.

Pretzel-Crusted Chicken Video Recipe

Tips & Tricks

• Use sturdy pretzels – Thicker pretzels (like rods or big twists) work better than the thin kind. They give you that coarse, crunchy texture without turning to dust in the processor.

• Don’t skip the Parmesan – It’s not just for flavor. It helps the crust brown evenly and adds a subtle richness that makes everything taste more… put together.

• Pound the chicken just enough – You’re not trying to flatten it into paper — just even out the thickness so it cooks fast and stays juicy.

• Keep one hand dry – When dredging, use one hand for dry ingredients (flour, crumbs) and the other for wet (eggs). Less mess, less frustration.

• Check your oil temp – Aim for around 350°F (175–180°C). Too cool and the chicken gets greasy. Too hot and the crust burns before the inside cooks through.

• Rest on a rack, not paper towels – Paper towels trap steam. A wire rack keeps the crust crispy while the chicken cools down slightly.

• Double the sauce – Just trust me. You’ll find excuses to use it all week — sandwiches, veggies, fries, you name it.

Smoky grilled corn, charred zucchini, sweet peppers, and hearty Andouille sausage come together in one colorful, flavor-packed pan. It’s quick, satisfying, and finished with a cool, creamy basil-cilantro sauce that ties everything together like magic.

Whether you serve it on its own or over rice, this summer sausage skillet is the kind of meal that feels casual but tastes like you fussed all day (spoiler: you didn’t). Bonus? It all comes together with simple ingredients and just one pan.

Ingredients

For the Skillet:

• 1 tablespoon extra virgin olive oil

• 13.5 ounces Andouille sausage, sliced into ½-inch rounds

• ¾ cup diced red onion

• 1 red bell pepper, chopped

• 1 orange bell pepper, chopped

• 1 small zucchini, quartered and sliced

• 1 small green squash, quartered and sliced

• 2 ears of fresh corn

• ½ teaspoon garlic salt

• ¼ teaspoon sea salt

• ⅛ teaspoon freshly cracked black pepper

• ¼ cup chopped fresh basil

• ¼ cup chopped fresh cilantro

• Optional: a handful of cherry tomatoes, and diced poblano or jalapeño if you like a bit of heat

• Extra sea salt and black pepper, to taste

For the Basil-Cilantro Sauce:

• ½ cup mayonnaise

• ¼ cup sour cream

• ⅓ cup fresh basil leaves, packed

• ¼ cup fresh cilantro, packed

• 1 tablespoon extra virgin olive oil

• ½ teaspoon garlic salt

• ¼ teaspoon white pepper

• Juice of half a lime (about ½ to 1 tablespoon)

Instructions

1. Make the sauce
In a food processor or blender, combine all the sauce ingredients. Blend until smooth and creamy. Set aside and refrigerate while you prepare the rest—it only gets better as it rests.

2. Brown the sausage
Heat the olive oil in a large skillet over medium-high heat. Once it’s hot and shimmering, add the sausage slices in a single layer. Brown them for about 3 minutes per side, then remove and set aside.

3. Grill the corn and squash
Lightly brush the corn, zucchini, and green squash with olive oil. Grill them over medium heat, turning occasionally until lightly charred and tender. Set aside. Once the corn is cool enough to handle, slice the kernels off the cob.

4. Sauté the onion and peppers
In the same skillet used for the sausage (no need to clean it), add the diced red onion. Cook for 3 to 5 minutes until softened. Stir in the chopped peppers and cook for another 3 to 5 minutes, keeping the heat at medium-high to get a bit of char.

5. Add grilled veggies and seasonings
Add in the grilled zucchini and squash, along with optional cherry tomatoes if using. Season with garlic salt, sea salt, and black pepper. Let everything cook together for another 3 to 5 minutes, stirring occasionally.

6. Bring it all together
Add the sliced corn kernels and cooked sausage back to the skillet. Stir well and let it all warm through for about 2 minutes. Turn off the heat and let it rest for another 2 to 3 minutes.

7. Finish with fresh herbs
Just before serving, stir in the chopped basil and cilantro. Taste and adjust seasoning with extra salt and pepper if needed.

Loved this sausage skillet? Save it for later (and help others find it too!) by pinning the image below to your favorite recipe board on Pinterest. It’s the kind of meal you’ll want on repeat.

Sausage Skillet Video Recipe

Tips & Tricks

• Grill the veggies first
  Pre-grilling the corn, zucchini, and squash gives this dish a deep, smoky flavor and helps them hold their texture. You can sauté them in the pan, but grilling takes it to the next level.

• Use what you have
  Don’t stress if you don’t have the exact peppers listed—any combo of sweet bell peppers, Cubanelle, or even mild chili peppers will work just fine.

• Spice it up or keep it mellow
  Like a little heat? Add a chopped jalapeño or poblano when sautéing the peppers. Prefer things milder? Skip it and let the creamy basil-cilantro sauce do the talking.

• Make it a meal
  This skillet is hearty on its own, but it’s also great served over rice, couscous, or quinoa. Leftovers? Throw them in a wrap with a spoonful of sauce for an easy lunch.

• Don’t skip the sauce
  The basil-cilantro crema ties everything together. If you make it first and let it chill while you cook, the flavors deepen and it gets even better.