Ingredients

• 3 medium chicken breasts, pounded to an even thickness

• 1/2 cup basil pesto

• 2 tablespoons apple cider vinegar

• 1 tablespoon balsamic vinegar (or use 1 more tablespoon apple cider vinegar)

• 1 tablespoon fresh lemon juice

• 1 teaspoon EACH: dried basil, onion powder, garlic powder, kosher salt, dried oregano, dried rosemary (crushed between your fingers)

• 1/2 teaspoon EACH: paprika, black pepper

• 1/4 teaspoon red pepper flakes

Instructions

Marinate the Chicken

1. In a large bowl or freezer bag, whisk together the pesto, apple cider vinegar, balsamic vinegar, lemon juice and all of the dried herbs and spices.

2. Add the chicken breasts and turn them several times so every side is coated in the marinade.

3. Cover and marinate at room temperature for about 30 minutes, or refrigerate for at least 1 hour and up to 12 hours. (The longer it sits, the more flavorful and tender the chicken will be.)

4. If the chicken has been in the fridge, pull it out 20–30 minutes before cooking so it isn’t ice-cold going into the pan, oven or grill.

To Grill the Chicken

1. Preheat your grill to about 400°F with the lid closed. Clean and oil the grates.

2. Shake off any extra marinade and place the chicken on the hot grates. Close the lid and grill for 5–7 minutes per side, or until an instant-read thermometer in the thickest part reads 160°F.

3. Transfer to a plate, tent loosely with foil, and let rest for 5 minutes – the internal temperature will rise to about 165°F.

4. Brush with a spoonful of fresh pesto (optional).

To Cook the Chicken on the Stove

1. Heat 1 tablespoon olive oil in a large non-stick skillet or grill pan over medium-high heat.

2. When the oil is hot and shimmering, add the marinated chicken breasts. Cook, undisturbed, for 3–4 minutes, until the first side is deeply golden.

3. Flip, cover the pan with a lid, and lower the heat to medium. Cook another 5–7 minutes, depending on thickness, until the chicken reaches 160°F in the center.

4. Move the chicken to a cutting board, rest for 5 minutes, then slice into thin strips. Spoon any pan juices over the top and finish with a little extra pesto if you like.

To Bake the Chicken in the Oven

1. Preheat the oven to 425°F. Lightly grease a baking dish and arrange the marinated chicken breasts in a single layer.

2. Bake:

   • 14–16 minutes for smaller breasts (about 5–6 oz each)

   • 16–20 minutes for medium/large breasts (7–9 oz)

   • 20–25 minutes for very large pieces

   Always go by temperature rather than time – you’re aiming for 160°F in the thickest part.

3. Let the chicken rest on a cutting board for 5 minutes so the juices settle, then slice. Brush with a little more pesto and drizzle with the pan juices from the baking dish.

If this pesto chicken ends up on repeat at your place, save it for later and share the image below to your Pinterest board so you can find it anytime.

Italian Marinated Chicken Video

FAQ’s for Pesto Marinated Chicken

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work really well with this marinade and stay juicy even if they cook a little longer. They’ll usually need a couple of extra minutes per side on the grill or in the pan. Aim for the same internal temperature (about 165°F after resting).

How long can I marinate the chicken?
Anything from 30 minutes to about 12 hours is ideal. Under 30 minutes, the flavor won’t have much time to sink in. More than 12 hours and the acid from the vinegar and lemon can start to change the texture and make the outside a bit mushy.

Can I use store-bought pesto?
Definitely. This recipe is written with jarred pesto in mind. Just choose one you actually like the taste of, since it’s the main flavor. If your pesto is very thick, loosen it with a spoonful or two of olive oil so it spreads over the chicken easily.

What can I use instead of apple cider vinegar or balsamic?
If you’re out of apple cider vinegar, white wine vinegar or red wine vinegar will both work. I’d avoid plain distilled vinegar because the flavor is too sharp. You still want that gentle tang that makes the marinade bright without overpowering the basil.

How do I keep the chicken from drying out?
Two things help the most: pounding the chicken to an even thickness and not overcooking it. Use an instant-read thermometer and pull the chicken off the heat at about 160°F, then let it rest for 5–10 minutes. The temperature will climb a bit while it rests and the juices will stay inside rather than running all over the board.

Can I make this pesto chicken ahead of time for meal prep?
Yes, it’s great for meal prep. Cook the chicken, let it cool, then slice and store it in an airtight container in the fridge for up to 3–4 days. I like to spoon a little of the pesto “glaze” or pan juices over the slices before chilling so they stay moist and flavorful.

Can I freeze the marinated chicken?
You can. Add the chicken and marinade to a freezer bag, press out the air and freeze for up to 2–3 months. Thaw it overnight in the fridge, then cook as directed. It’s an easy way to have a batch of pesto chicken ready to go on a busy day.

Juicy slices of pork tenderloin are pan-seared until golden, then simmered in a rich beer and beef stock sauce with soft onions and hearty cremini mushrooms. It’s easy comfort food, but it feels like you’ve actually put in way more effort than you did.

Ingredients

For the pork

• 1 pork tenderloin (about 1–1 1/4 lb / 450–550 g)

• 1/2 tsp fine salt

• 3/4 tsp freshly ground black pepper

• 3/4 tsp paprika (sweet or smoked)

• 3/4 tsp garlic powder

• 3/4 tsp onion powder

For the sauce

• 1 tbsp olive oil

• 2 tbsp unsalted butter, divided

• 1 large yellow onion, halved and thinly sliced

• 1/2 tsp salt, plus more to taste

• 4–5 oz cremini mushrooms, quartered (about 1 1/2 cups)

• 2 cloves garlic, minced

• 1/8–1/4 tsp red pepper flakes (optional, to taste)

• 1 tsp Dijon mustard

• 2 tsp soy sauce (or tamari)

• 1/2 cup beer (lager, amber, or brown ale)

• 3/4 cup low-sodium beef stock

• 1 1/2 tsp cornstarch

• 2 tbsp cold water

• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Prepare the pork

   • Trim away any visible fat and silverskin from the pork tenderloin.

   • Slice into 1-inch thick medallions and pat dry with paper towels.

2. Season the medallions

   • In a small bowl, combine the salt, pepper, paprika, garlic powder and onion powder.

   • Sprinkle the seasoning over both sides of each medallion, pressing it in lightly so it sticks.

3. Sear the pork

   • Heat a large skillet over medium-high heat.

   • Add the olive oil and 1 tablespoon of butter.

   • When the fat is hot and shimmering, add the medallions in a single layer without crowding (cook in batches if needed).

   • Sear for about 3 minutes on the first side, until nicely browned, then flip and cook another 2 minutes.

   • Transfer the medallions to a plate; they will finish cooking in the sauce.

4. Cook the onions and mushrooms

   • Reduce the heat to medium.

   • Add the remaining 1 tablespoon of butter to the skillet.

   • Stir in the sliced onion, sprinkle with the 1/2 teaspoon of salt, and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.

   • Add the mushrooms and cook for another 4 minutes, until they release their moisture and start to brown.

   • Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

5. Deglaze and build the sauce

   • Stir in the red pepper flakes (if using), Dijon mustard and soy sauce.

   • Pour in the beer and beef stock, scraping up any browned bits from the bottom of the pan.

   • Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the alcohol cooks off and the liquid reduces slightly.

6. Thicken the sauce

   • In a small bowl, whisk together the cornstarch and cold water until completely smooth.

   • While the sauce is gently simmering, slowly pour in the slurry, whisking or stirring constantly.

   • Cook for 1–2 minutes, until the sauce thickens and coats the back of a spoon.

   • If it becomes too thick, add a splash of stock or water to loosen.

7. Finish the medallions

   • Return the pork medallions and any juices from the plate to the skillet.

   • Nestle them into the sauce and spoon mushrooms and onions over the top.

   • Simmer gently for 2–3 minutes, or until the pork is just cooked through and reaches an internal temperature of about 145°F (63°C).

8. Garnish and serve

   • Taste the sauce and adjust seasoning with more salt or pepper, if needed.

   • Remove from the heat, sprinkle with chopped parsley and serve hot over mashed potatoes, rice, buttered noodles, or with crusty bread.

Pin it for later! 🧡
Save and share the image below to your favorite Pinterest board so you can find this recipe anytime.

Video Recipe

How to Store & Reheat Leftovers

Fridge:
Let the pork and sauce cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days. The sauce will thicken as it chills – that’s normal.

Reheating on the stove (best texture):

• Add the pork medallions and sauce to a skillet.

• Warm over low to medium-low heat, stirring the sauce and flipping the medallions occasionally.

• If the sauce looks too thick, stir in a splash of water, beef stock, or a little extra beer until it loosens up.

• Heat just until the pork is warmed through; avoid boiling so it stays tender.

Reheating in the microwave:

• Place a portion of pork and sauce in a microwave-safe dish and cover loosely.

• Heat in 30–40 second bursts, stirring the sauce and flipping the pieces in between, until hot.

• Add a small spoonful of water or stock if the sauce looks too thick or dry.

Freezing:
Because of the cornstarch and the onion-mushroom sauce, the texture can change a bit after freezing, but it still works if you need to:

• Cool completely, then transfer to a freezer-safe container or bag.

• Freeze for up to 2 months.

• Thaw overnight in the fridge, then reheat gently on the stove with a splash of stock or water to bring the sauce back to life.

Make-ahead tip:
You can slice and season the pork medallions a few hours in advance and keep them covered in the fridge. When you’re ready to cook, everything comes together quickly in one pan, making this an easy option for a weeknight dinner or casual date night at home.

You get contrast in every bite—crisp edges, juicy center, and a sauce that runs just enough to coat rice or soak into roasted or mashed potatoes. It’s fast (about 20 minutes), uses pantry staples, and doesn’t ask for a marinade or an oven—just heat, space in the pan, and a minute of patience for that deep golden crust.

Ingredients

Chicken

• 1.3 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  (Thighs: 1¼–1½ in / 3–4 cm; Breasts: 1 in / 2.5 cm)

• 1/3 cup all-purpose flour (50 g)

• 1 tsp kosher salt

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1 tbsp unsalted butter

• 1 tbsp olive oil

Honey-Butter Glaze

• 1/3 cup honey (110 g)

• 5 tbsp unsalted butter, cut into pieces (75 g)

• 2 tbsp apple cider vinegar

• 1 tbsp soy sauce

• Pinch kosher salt and black pepper, to taste

Optional (for flavor & garnish)

• 1/2–1 tsp red pepper flakes or hot honey

• 2 tbsp thinly sliced scallions or chopped chives

• 1 tsp toasted sesame seeds or crushed roasted peanuts/cashews

• Fine zest of 1/2 lemon or lime

Instructions

1. Prep the chicken
   Trim and pat dry.

   • Thighs: cut into 1¼–1½ in (3–4 cm) pieces.

   • Breasts: cut into 1 in (2.5 cm) cubes.

2. Seasoned flour
   In a bowl, whisk the flour, salt, onion powder, garlic powder, and black pepper.

3. Coat
   Add chicken and toss until lightly coated; shake off excess.
   Pro tip: Let the coated chicken sit 5 minutes so the flour hydrates and clings better.

4. Sear
   Heat a large skillet over medium-high. Add 1 tbsp butter + 1 tbsp olive oil until shimmering. Spread chicken in a single layer (work in batches if needed).

   • Thighs: Sear 3–4 minutes first side until deep golden; flip and cook 2–3 minutes more.

   • Breasts: Sear 2½–3 minutes first side; flip and cook 1½–2½ minutes more.
     Pieces should have crisp edges and reach 165°F / 74°C internally. Transfer chicken to a plate; reduce heat to medium.

5. Make the glaze
   In the same skillet, melt the remaining 5 tbsp butter. Stir in honey, apple cider vinegar, soy sauce, and a pinch of salt & pepper. Simmer 1–2 minutes, stirring, until glossy and the thickness of thin caramel.

6. Coat & finish
   Return chicken (plus any juices) to the pan; toss to lacquer. Taste and adjust seasoning. Add red pepper flakes or hot honey if you want gentle heat.

7. Serve
   Plate immediately. Garnish with scallions, sesame seeds or crushed nuts, and citrus zest. Great with jasmine rice, mashed potatoes, or charred green beans.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 12–14 minutes
Total: ~22–24 minutes

Don’t lose it—pin the image below and keep this honey butter chicken in your rotation.

Notes & Swaps

• Thighs vs. breasts: Breasts work—cut into 1-inch cubes and reduce sear time by ~1 minute per side to avoid drying.

• Extra crispy option: After tossing in seasoned flour, let chicken sit 5 minutes so the flour hydrates and clings better.

• Heat lovers: Add 1/2–1 tsp red pepper flakes or a drizzle of hot honey to the glaze.

• Gluten-free: Swap flour for fine rice flour or cornstarch (cornstarch crisps beautifully).

Honey Butter Chicken Video

That’s the whole trick—low and slow for texture, then high heat for bark. It’s an easy brisket recipe that doesn’t ask for a smoker, travels well for potlucks, reheats like a dream, and makes legendary sandwiches the next day. If you’ve been searching for oven-finished brisket with real BBQ vibes and a homemade BBQ sauce that clings to every slice, this is it: simple method, big flavor, and consistently great results.

Ingredients

Brisket

• 3–4 lb (1.5–2 kg) beef brisket, excess fat trimmed (flat or first-cut works great)

• 1 Tbsp olive oil (or neutral oil)

Dry Rub

• 1 Tbsp brown sugar

• 2 tsp paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp ground cumin

• 3/4 tsp dry mustard (mustard powder)

• 1 tsp kosher salt

• 1/2 tsp black pepper

BBQ Sauce (for cooking + glazing)

• 2 garlic cloves, minced

• 1/2 cup (125 ml) apple cider vinegar

• 1 1/2 cups (375 ml) ketchup

• 1/2 cup (110 g) packed brown sugar

• 2 tsp black pepper

• 2 tsp onion powder

• 2 tsp dry mustard (mustard powder)

• 1 tsp cayenne (use less for mild)

• 1 Tbsp Worcestershire sauce

Instructions

1. Season the brisket.
   Stir together all Dry Rub ingredients. Pat the brisket dry, drizzle with oil, and coat evenly with the rub (press it on so it sticks). If you have time, refrigerate 30 minutes up to 24 hours for deeper flavor; otherwise proceed.

2. Load the cooker.
   In the slow cooker, whisk the BBQ Sauce ingredients until smooth. Nestle the brisket into the sauce (fat side up if there’s a thicker cap).

3. Slow cook.
   Cover and cook on LOW for 8 hours for a 3 lb / 1.5 kg piece or up to 10 hours for a 4 lb / 2 kg piece, until fork-tender but still sliceable.

4. Reduce the sauce.
   Transfer the brisket to a sheet pan. Pour the cooking liquid into a saucepan and bring to a lively simmer over medium-high heat. Cook 8–12 minutes until glossy and thick enough to coat a spoon—it will thicken more as it cools.

5. Caramelize in the oven.
   Heat oven to 390°F / 200°C. Return the brisket (on the sheet pan) to the oven for about 15 minutes until light browning appears. Brush generously with reduced sauce and roast 5 minutes. Brush again and roast another 5–10 minutes, until the surface looks sticky and caramelized.

6. Slice & serve.
   Rest 10 minutes. Slice thinly across the grain. Serve with remaining sauce.

Alternative Methods

• Oven-Only Method:
  Place rubbed brisket in a Dutch oven with the sauce. Cover and cook at 300°F / 150°C for 3–4 hours (size-dependent) until tender. Uncover, reduce sauce on the stovetop if needed, then caramelize as written above at 390°F / 200°C with basting.

• Pressure Cooker (Instant Pot):
  Sauce + brisket in pot. Cook High Pressure 75–85 minutes (3–4 lb), natural release 15 minutes. Reduce sauce on the stove, then finish/brulee in a 390°F / 200°C oven with basting.

Planning game day or a family dinner soon? Save this to Pinterest so future-you can relax while the slow cooker does the work.

Tips for the Best Brisket

• Choose the cut: The flat/first cut slices neatly; the point is fattier and ultra-juicy.

• Don’t skip the reduction: That simmered sauce is the difference between “good” and glossy, stick-to-your-ribs great.

• Slice against the grain: This shortens the muscle fibers so every bite is tender.

• Make-ahead friendly: Brisket actually improves after resting in its sauce.

Make-Ahead, Storage & Reheating

• Make-Ahead: Cook fully, cool, and refrigerate brisket in sauce up to 3 days. Slice cold (easier, cleaner), then rewarm gently in a covered dish at 300°F / 150°C with extra sauce until hot.

• Freeze: Up to 2 months in airtight containers with sauce. Thaw overnight in the fridge.

• Reheat: Low and slow with a splash of water or stock to keep it glossy.

How to Serve

• Classic plate: Brisket, creamy mashed potatoes, buttered corn or green beans, and a pickle spear.

• Sandwiches/Sliders: Pile onto soft rolls with crunchy coleslaw and dill pickles.

• Bowls: Over rice or cheesy grits with charred broccoli.

• Leftovers: Quesadillas, baked potato toppers, brisket grilled cheese, or breakfast hash.

FAQs

Can I use a larger brisket?
Yes—scale the rub and sauce and extend cook time until fork-tender.

My brisket shredded—did I overcook it?
Likely a bit. Still delicious! Next time, start checking earlier; you want tender but sliceable.

Too sweet or too tangy?
Balance with small additions: a splash of vinegar for sweetness, a teaspoon of brown sugar for tang, or a pinch of salt to brighten.

New potatoes go in for the final stretch so they soak up all that flavor—no extra sides required. It’s a simple, one-pot routine with big payoff: sear for color, deglaze for depth, then let the oven do the work while you set the table.

Ingredients

• 3 lb chuck roast, patted dry

• Kosher salt & freshly cracked black pepper

• 1 Tbsp olive oil (or neutral oil)

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 1 yellow onion, roughly chopped

• 1 head garlic, cloves peeled (or 2 if you love garlic)

• 2 Tbsp tomato paste

• 1 cup dry red wine

• 2 cups low-sodium beef stock

• Fresh herbs: a few sprigs rosemary & thyme, 2–3 sage leaves, 1–2 bay leaves, handful of parsley stems

• 1 lb new potatoes, halved if large

Optional flavor boosts (choose 1–2): 1 Tbsp Worcestershire or soy sauce; 1 tsp balsamic vinegar.

Instructions

1. Season & preheat
   Pull the roast from the fridge 20–30 minutes ahead. Season all sides very generously with salt and pepper. Preheat oven to 325°F / 160°C.

2. Sear the beef
   Heat a large oven-safe pot (Dutch oven) over medium-high. Add oil, then sear the roast 3–4 minutes per side until deeply browned. Transfer to a plate.

3. Build the base
   Lower heat to medium. Add carrots, celery, onion, and garlic with a pinch of salt. Cook 5–6 minutes, stirring, until lightly caramelized.

4. Tomato paste = umami
   Stir in tomato paste and cook 2–3 minutes until it turns brick-red and smells sweet.

5. Deglaze & reduce
   Pour in the wine. Scrape up the browned bits. Simmer 3–5 minutes to reduce by about half.

6. Braise
   Return the roast (and any juices) to the pot. Add stock to come ½–⅔ up the sides of the meat. Tuck in the herb bundle (tie with twine if you can). Cover and bake 3 hours.

7. Add potatoes
   Carefully remove the lid, nestle potatoes around the roast, re-cover, and cook 1 hour more, until the beef is fork-tender and potatoes are creamy.

8. Finish the sauce
   Transfer meat and potatoes to a platter to rest 10–15 minutes (tent with foil). Skim fat from the pot. If you want a thicker sauce, simmer 5–10 minutes uncovered until glossy. Season to taste (salt, pepper, splash of balsamic or Worcestershire if needed).

9. Serve
   Slice or gently shred the beef. Spoon the pan sauce over the meat and potatoes. Scatter chopped parsley.

Tips for Success

• Go heavy on salt upfront. Big cuts need more seasoning than you think.

• Color = flavor. Take time to get a deep sear; it pays off in the sauce.

• Liquid level matters. You’re braising, not boiling—keep it below the top of the roast.

• Rest before slicing. Juices redistribute and the meat stays succulent.

This is the pot roast you’ll get asked for by name—save it before you forget.

Variations & Swaps

• No wine? Use extra stock plus 1 Tbsp balsamic or 1 tsp soy/Worcestershire for depth.

• Different potatoes: Fingerlings or Yukon Golds hold up best.

• Herb swap: If you’re out of sage/rosemary, thyme + bay still carries the dish.

• Veg add-ins: Chunked parsnips or mushrooms can go in with the potatoes.

Make Ahead, Storage & Reheating

• Make ahead: Even better the next day. Chill, then lift off the chilled fat cap and reheat gently.

• Fridge: Up to 4 days in an airtight container.

• Freezer: Up to 3 months (slice first and cover in sauce).

• Reheat: Simmer gently on the stovetop or cover and warm in a 300°F / 150°C oven until hot.

Alternate Methods

• Slow Cooker: Sear in a skillet, then transfer everything to the slow cooker. Cook 8–9 hours on LOW (add potatoes for the last 2–3 hours).

• Instant Pot: Sear on Sauté, deglaze with wine, add stock/herbs, pressure cook 60–70 minutes (natural release 15 minutes). Cook potatoes separately or in a steamer basket for 4–6 minutes after removing the beef.

FAQ

Can I use a different cut?
Yes—brisket or blade roast work well; plan for similar times until fork-tender.

How do I know it’s done?
It should shred with a fork. If using a thermometer, you’ll see collagen break down around 200°F / 93°C internal, but tenderness is the real test.

Too thin/too salty sauce?
Reduce to thicken. If salty, add a knob of unsalted butter, a splash of water/stock, or a pinch of sugar to balance.

If you’re planning a Christmas ham, Easter centerpiece, or a make-ahead main for a crowd, this spiral ham recipe is simple, reliable, and beautifully photogenic. You’ll brush on the glaze in stages for maximum shine and flavor, let it rest to stay succulent, then spoon over the pan juices so every plate gets a little extra gloss. Pair it with potatoes, green vegetables, and warm rolls, and you’ve got a centerpiece that feels special without being fussy.

Ingredients

• 11.5 lb fully cooked bone-in spiral-cut ham (10–15 lb range)

• ½ cup apricot preserves

• ¼ cup honey

• ¼ cup packed brown sugar

• ¼ cup Dijon mustard

• 3 Tbsp unsalted butter

Optional: Add a pinch of ground cloves or black pepper for a deeper flavor.

Instructions

1. Bring the Ham to Room Temperature

• Remove ham from the fridge and let it sit, covered, at room temperature for 2 hours.
  (If using a smaller 6–7 lb ham, 1 hour is enough.)

• Preheat oven to 325°F (160°C).

• Position rack in the lower third of the oven.

2. Make the Apricot Honey Glaze

• In a small saucepan, combine:

  • Apricot preserves

  • Honey

  • Brown sugar

  • Dijon mustard

  • Butter

• Place over medium heat and whisk until butter melts.

• Bring to a light simmer and cook for 1 minute, whisking constantly.

• Remove from heat — glaze should be smooth and slightly runny, like warm honey.

3. First Glaze & Bake

• Line a roasting pan with foil for easy cleanup.

• Place ham cut-side down in the pan.

• Brush with ⅓ of the glaze.

• Cover tightly with foil.

• Bake at 325°F (160°C) for 10–11 minutes per pound
  (around 2 hours for an 11.5 lb ham),
  until the internal temperature reaches 110°F (43°C).

Note: The ham is already cooked. You’re only reheating it gently.

4. Second Glaze

• Increase oven temperature to 425°F (220°C).

• Remove foil.

• Brush another ⅓ of the glaze over the ham.

• Bake uncovered for 10 minutes.

5. Final Glaze & Caramelization

• Brush on the remaining glaze.

• Return to oven and bake uncovered for 10 more minutes,
  or until glaze is bubbling and golden.

• Internal temperature should reach 130–135°F (54–57°C).

• Once out of the oven, it will rise to 140°F (60°C) — perfect serving temperature.

6. Rest & Serve

• Transfer ham to a platter.

• Let it rest 15–20 minutes before slicing.

• Strain pan juices through a fine sieve.

• Skim off fat, then spoon juices over slices before serving.

• Prep Time: 15 minutes

• Cook Time: 2 hours 20 minutes

• Total Time: 2 hours 35 minutes

• Servings: 20

Planning a holiday menu? Pin this apricot-honey ham so it’s ready when you are.

Tips for Best Results

• Heat gently to keep the ham juicy.

• Use a thermometer to avoid overcooking.

• Add flavor twists with:

  • 1 Tbsp orange juice

  • 1 Tbsp bourbon

  • A pinch of cinnamon or cloves

Make Ahead & Storage

• Make Ahead:
  Prepare glaze up to 3 days ahead. Store in fridge and reheat gently before using.

• Leftovers:
  Refrigerate sliced ham in an airtight container for up to 4 days.

• Freeze:
  Wrap tightly and freeze up to 2 months.

• Reheat:
  Cover slices with foil and warm at 300°F (150°C) until heated through.
  Add a spoonful of pan juices to keep them moist.

What to Serve With Apricot Honey Glazed Ham

• Creamy mashed potatoes or scalloped potatoes

• Roasted Brussels sprouts or green beans

• Buttery dinner rolls or cornbread

• Cranberry sauce or roasted carrots

FAQ – Apricot Honey Glazed Ham

What internal temperature should a fully cooked spiral ham reach?

• Heat to 130–135°F (54–57°C) in the oven. It will rise to about 140°F (60°C) while resting, which is ideal for serving.

How long do I bake a spiral ham?

• About 10–11 minutes per pound at 325°F (160°C), covered, until it reaches 110°F inside. Then glaze and finish at 425°F for caramelization.

Do I need to bring the ham to room temperature first?

• Yes. 1–2 hours at room temp (depending on size) helps it heat evenly and stay juicy.

Should I cover the ham while baking?

• Yes, for the first stage. Cover tightly with foil to prevent drying. Uncover only for the glazing/caramelizing steps.

Why place the ham cut-side down?

• It helps retain moisture and prevents the cut surface from drying out.

Do I need to score the ham?

• Spiral hams are already cut, so scoring isn’t necessary. If using a non-spiral ham, light scoring helps the glaze penetrate.

My glaze is too thick or too thin—how do I fix it?

• Too thick: Whisk in 1–2 tsp water or orange juice over low heat.

• Too thin: Simmer 1–2 minutes longer to reduce, or whisk in 1–2 tsp brown sugar.

Can I use something other than apricot preserves?

• Yes. Try peach, orange (marmalade), pineapple, or apple jelly. Keep total sugar roughly the same.

Can I reduce the sugar?

• You can cut honey/brown sugar by up to 25%. The glaze will be less glossy and slightly less caramelized.

Can I add bourbon or spice?

• Add 1–2 Tbsp bourbon to the glaze and simmer 1–2 minutes.

• For heat, add ¼–½ tsp red pepper flakes or a dash of hot sauce.

Is the recipe gluten-free?

• Yes, generally—just confirm your Dijon and preserves are certified gluten-free.

Can I use a boneless ham?

• Yes. Follow the same method and temperatures; boneless often heats slightly faster. Start checking temperature 15–20 minutes earlier.

What if my ham isn’t spiral cut?

• Score a diamond pattern about ¼-inch deep, and follow the same glaze schedule.

How do I keep the ham from drying out?

• Bring to room temp, cover during the main bake, use a probe thermometer, and avoid overshooting the final temp.

How much ham do I need per person?

• For bone-in ham, plan ¾–1 lb per person. Leftovers are popular, so err on the generous side for holidays.

Can I cook this in a slow cooker?

• Yes. Heat on LOW for 3–4 hours, brushing with glaze 2–3 times. Finish under the broiler for 2–4 minutes to caramelize (watch closely).

What about a convection oven?

• Reduce to 300°F (150°C) convection for the covered stage. Start checking temp 15–20 minutes earlier. Keep the 425°F finish for caramelization.

What if the glaze starts to burn at 425°F?

• Tent loosely with foil and finish baking, or lower to 400°F (205°C) and extend by 3–5 minutes.

Can I use the seasoning packet that came with the ham?

• You can, but the apricot–honey–Dijon glaze offers fresher flavor and better shine. Skip the packet or use it as a light base under this glaze.

How long should the ham rest?

• 15–20 minutes. Resting lets juices settle and finishes the carryover to 140°F.

How do I slice and serve a spiral ham neatly?

• Cut along the natural spiral slices, then run a knife around the bone to release sections. Spoon strained pan juices over slices.

Make-ahead tips?

• Glaze can be made 2–3 days ahead; refrigerate and warm gently before using.

• You can also bake to 110–115°F, cool, refrigerate up to 1 day, then rewarm covered at 300°F (150°C) to 125–130°F and finish with glaze at high heat.

Ingredients

• 4 lbs chicken wings, split at the joints and patted dry

• 2 tbsp olive oil or avocado oil

• ¾ teaspoon (about 1 ½ packets) Goya Sazón seasoning

• ¼ cup Old Bay seasoning

• ¼ cup Frank’s Buffalo Wing Sauce (plus 2 tbsp for glaze)

• 2 tbsp (30 ml) white vinegar or apple cider vinegar

• 1 ½ tbsp honey (or light brown sugar)

Instructions

1. Prep the Wings

• Preheat oven to 400°F (200°C).

• Line an extra-large baking sheet with foil and place a wire rack on top. This setup keeps the wings elevated so hot air can crisp all sides.

2. Season

• In a large bowl, combine wings with oil, Old Bay, and Sazon. Toss well.

• Add ¼ cup buffalo sauce and vinegar, mixing until every wing is coated.

• Arrange wings skin-side down on the rack, leaving space between each one.

3. Bake for Crispiness

• Bake on the top rack for 40 minutes.

• Increase oven temperature to 425°F (220°C), flip wings skin-side up, and bake for another 13–15 minutes, until browned and crisp.

4. Make the Caramelized Glaze

While wings finish baking, simmer in a small saucepan for 2–3 minutes:

• 2 tbsp Frank’s Buffalo Sauce

• 1 ½ tbsp honey (or brown sugar)

• 1 tsp soy sauce (optional, for richer color)

• A splash of vinegar (for balance)

The glaze should look glossy and lightly thickened.

5. Caramelize

• Brush a thin layer of glaze over the hot wings.

• Return them to the oven and broil for 2–3 minutes, or until the glaze bubbles and caramelizes. Keep a close eye so it doesn’t burn.

6. Serve

• Let rest 5 minutes, then serve hot with extra sauce or a creamy dip.

Tips for the Best Caramelized Wings

• Dry first: Patting wings dry before seasoning is the foundation of crisp skin.

• Don’t overload glaze: A light brush is enough — too much will soften the crust.

• Watch the broiler: Sugar caramelizes fast; pull them the moment they bubble and shine.

Make Ahead & Storage

• Make Ahead: Wings can be seasoned and refrigerated up to 8 hours before baking.

• Storage: Keep leftovers in an airtight container for 3 days. Reheat in the oven at 375°F for 10–12 minutes to bring the crisp back.

Frequently Asked Questions

How do I get chicken wings crispy in the oven?

For the crispiest texture, pat the wings completely dry before seasoning. Baking them on a wire rack over foil allows hot air to circulate, crisping all sides. Starting at 400°F and finishing at a higher temperature (425°F) helps render fat and achieve that golden crunch.

Can I use frozen chicken wings?

Yes, but make sure they’re fully thawed and dried before seasoning. Any excess moisture will cause steaming instead of crisping.

What does Goya Sazón add to the wings?

Goya Sazón brings a subtle garlic, coriander, and annatto flavor that enhances color and depth. It pairs well with Old Bay’s bold seasoning and balances the tangy buffalo sauce.

Can I skip the Old Bay seasoning?

You can, but Old Bay adds a savory, slightly spicy coastal flavor that sets these wings apart. If you omit it, consider replacing with a mix of paprika, garlic powder, and celery salt for similar depth.

How do I make the wings spicy or mild?

• Spicier: Add extra Frank’s Buffalo Sauce or a pinch of cayenne pepper to the glaze.

• Milder: Use less buffalo sauce and balance with more honey or brown sugar for a sweet heat finish.

Can I air-fry these wings instead of baking?

Absolutely. Cook at 380°F for 22–25 minutes, shaking halfway, then finish at 400°F for 3–5 minutes for extra crispiness. Brush with glaze and broil or air-fry again briefly to caramelize.

What’s the purpose of the glaze?

The glaze adds a caramelized, sticky coating that clings to each wing — giving you a sweet-and-spicy finish and extra shine. A quick broil brings out the glossy, restaurant-style look.

Can I use brown sugar instead of honey in the glaze?

Yes. Light brown sugar melts beautifully and adds a hint of molasses, giving the wings a deeper caramel flavor.

How do I prevent the glaze from burning?

Keep a close eye during the broil step — 2–3 minutes is plenty. If you’re unsure, broil on the middle rack instead of the top to reduce direct heat.

Can I make these wings ahead of time?

Yes. Bake them fully, cool, and refrigerate. Before serving, reheat at 400°F for 10–12 minutes to crisp back up, then glaze and broil just before serving for that fresh-cooked finish.

What dips go best with these wings?

They pair perfectly with blue cheese dressing, ranch, or even garlic yogurt dip. For a twist, serve with honey mustard or creamy avocado dip for a cooling balance.

The best part? You don’t need to be an expert baker to pull this off. With just a few simple steps, you’ll have a stromboli that looks like it came straight from a bakery window. Whether you’re planning a game night, feeding a crowd, or just craving something hearty and comforting, this recipe is one you’ll want to make again and again.

Ingredients

For the Dough (for 2 stromboli):
Choose one option:

• Store-bought: 2 balls of pizza dough (about 14 oz / 400 g each)

• Homemade:

  • 1 1/3 cups (320 ml) warm water (100–110°F / 38–43°C)

  • 2 1/4 teaspoons (7 g) instant or active-dry yeast (1 packet)

  • 1 tablespoon (13 g) sugar

  • 2 tablespoons (30 ml) olive oil

  • 1 teaspoon salt

  • 3 1/2 cups (450 g) all-purpose flour (plus more for dusting)

For the Filling:

• Option 1: 3 tablespoons unsalted butter, melted + 2 garlic cloves, finely minced (or 1/2 teaspoon garlic powder) + 2 teaspoons fresh parsley, chopped (or 1 teaspoon dried)

• Option 2: About 1/4 cup marinara sauce (brushed thinly on the dough)

• 6 oz prosciutto, thinly sliced

• 6 oz soppressata or capicola, thinly sliced

• 6 oz smoked turkey or mortadella, thinly sliced

• 1 1/2 cups shredded mozzarella

• 1 cup shredded or sliced provolone

• 1/2 cup shredded fontina (optional, for extra melt and flavor)

• 1/3 cup sliced Kalamata olives (patted dry)

To Finish:

• 1 large egg, beaten with 1 tablespoon water (for egg wash)

• Grated parmesan cheese

• Flaky salt and cracked black pepper

• Italian seasoning or dried oregano

To Serve:

• Warm marinara or pizza sauce

Instructions

1. Prepare the Dough

• Homemade Dough: Combine the warm water, yeast, and sugar in a large bowl. Let it sit for about 5 minutes, until foamy. Add the olive oil, salt, and flour. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes, until smooth. Place in an oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.

• Store-bought Dough: Let the dough rest at room temperature for 30 minutes to make it easier to work with.

2. Preheat and Prepare
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
If using the butter option, melt the butter and stir in the garlic and parsley.

3. Shape and Fill
On a lightly floured surface, roll each dough ball into a large rectangle (about 10 x 16 inches).

• If using the butter option, brush the dough with garlic-parsley butter.

• If using marinara, spread a thin layer over the dough, leaving a 1-inch border around the edges.

Layer on the prosciutto, followed by the soppressata (or capicola), and then the smoked turkey (or mortadella). Sprinkle the cheeses evenly over the top, then finish with the sliced olives.

4. Roll and Seal
Starting from one short end, roll the dough into a log, tucking the sides as you go so nothing leaks out. Place seam-side down on your prepared baking sheets.

Brush the tops and sides with egg wash. Sprinkle with parmesan, flaky salt, pepper, and a little Italian seasoning. Cut a few small diagonal slits across the top with a sharp knife to let steam escape.

5. Bake
Bake for 22–28 minutes, or until golden brown and crisp. If some cheese bubbles out, that’s perfectly fine. Let cool for about 10 minutes before slicing.

6. Serve
Slice thick or thin and serve warm, with marinara or pizza sauce for dipping.

Don’t lose this one—pin the image below and keep this stromboli recipe handy for later.

Make Ahead and Storage

One of the best things about stromboli is how well it fits into busy schedules. You can prepare it in advance and still have it taste fresh and delicious when it’s time to serve.

Make Ahead:

• Assemble the stromboli completely, roll it up, and place it seam-side down on a baking sheet.

• Cover tightly with plastic wrap or foil, and refrigerate for up to 8 hours before baking.

• When you’re ready, just brush it with egg wash, add the toppings, and bake as directed. If it’s been chilled, add a few extra minutes of baking time.

Freezing Option:

• You can also freeze unbaked stromboli. Wrap it well in plastic wrap and foil, then freeze for up to 2 months. When baking from frozen, let it thaw overnight in the fridge, then bake as usual.

Storage:

• Leftover stromboli keeps beautifully in the refrigerator for up to 4 days. Store slices in an airtight container.

• To reheat, pop them in a 350°F (175°C) oven for 8–10 minutes, or until warmed through. The oven keeps the crust crispy, while the microwave may soften it.

Tip: Stromboli is just as tasty the next day, so don’t be afraid to make extra—it reheats wonderfully for quick lunches or snacks.

Video Recipe

This isn’t a complicated recipe, and you don’t need any fancy equipment. Everything comes together on the stovetop, and the ingredients are simple. If your only reference is the ones from IKEA, homemade will probably surprise you—they’re much softer, with more flavor, and the sauce is richer. You can make these for dinner on a weeknight or any time you want something a little bit different that’s still familiar.

Ingredients

For the Meatballs:

• 1 medium yellow onion

• 1 ½ Tbsp unsalted butter 

• 1.5 oz soft white bread (45 g; about 2 slices, crusts removed), pulsed into fine crumbs

• ¾ tsp fine salt

• ¼ tsp EACH: ground nutmeg, ground allspice, white pepper

• 3 Tbsp heavy cream 

• 1 large egg

• 9 oz ground beef, 20% fat (250 g)

• 9 oz ground pork, 20% fat (250 g)

• 1 Tbsp neutral oil, like vegetable or canola 

For the Creamy Swedish Sauce:

• 3 Tbsp all-purpose flour 

• 2 cups low-sodium beef stock (480 ml)

• ½ cup heavy cream (120 ml)

• 2 tsp soy sauce, light or all-purpose 

• 2 tsp Worcestershire Sauce 

• 1 tsp Dijon mustard 

• ⅛ tsp white pepper, or more to taste

To Serve:

• ½ cup lingonberry jam (120 ml), OR cranberry sauce, red currant jelly, or tart cherry preserve

Instructions

1. Prep the Onion Two Ways
Slice your onion in half. Finely dice one half and gently sauté it in ½ Tbsp butter over low-medium heat for 8–10 minutes until it turns soft and golden. Let cool completely. Grate the other half on a box grater straight into a large bowl (this brings both sweet and fresh onion flavors to your meatballs).

2. Build the Meatball Mix
To the bowl with the grated onion, add the sautéed onion, breadcrumbs, cream, salt, nutmeg, allspice, and white pepper. Stir so the breadcrumbs soak up the liquid and spices. Mix in the egg. Add both ground meats and use your hands to gently mix everything until just combined. Don’t overwork it—just fold until it holds together.

3. Shape & Chill
Use a tablespoon or small scoop to portion the mixture (about 24–26 balls). Gently roll into balls with damp hands if it’s sticky. Arrange on a tray and chill in the fridge for 30 minutes so they’ll keep their shape while cooking.

4. Brown the Meatballs
Heat the oil and remaining butter in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown them on all sides, turning often (about 5–6 minutes per batch). Don’t overcrowd the pan. Remove browned meatballs to a plate—don’t worry if they aren’t cooked through yet.

5. Make the Gravy
Pour off most of the fat, leaving about 3 Tbsp in the pan. Lower heat to medium. Sprinkle in the flour and whisk for a minute or two. Slowly whisk in the beef stock, scraping up any brown bits. Add cream, soy sauce, Worcestershire Sauce, Dijon, and white pepper. Simmer, whisking, until smooth and slightly thickened. Taste and adjust seasoning.

6. Finish Cooking the Meatballs
Return all the meatballs (plus any juices) to the pan. Gently simmer for 5 minutes, stirring occasionally, until the meatballs are cooked through and the sauce is glossy and thick.

7. Serve & Enjoy!
Serve your Swedish meatballs with plenty of creamy sauce over mashed potatoes or noodles. Spoon over a generous dollop of lingonberry jam (or cranberry, red currant, or tart cherry). The tart-sweet jam cuts through the richness—don’t skip it!

Enjoyed these Swedish meatballs? Save the photo below to your Pinterest board so you’ll have the recipe handy next time you’re craving them!

Swedish Meatballs Video Recipe

Tips & Tricks

• Don’t rush the onions. Take your time when softening them in butter—low heat and patience will bring out more sweetness, which makes a difference in the final flavor.

• Use the right fat content. Lean ground meat can make dry meatballs. Go for beef and pork with a bit of fat so everything stays soft and juicy.

• Mix gently. Overworking the meat mixture can turn the meatballs dense. Mix just until everything comes together—no more.

• Let them chill. If you have time, let the shaped meatballs rest in the fridge for half an hour before cooking. It helps them keep their shape and hold together in the pan.

• Brown, don’t cook through. Get some color on the meatballs in the pan, then let them finish cooking in the sauce. This keeps them moist and adds more flavor to the sauce itself.

• Jam on the side isn’t optional. It’s not just for show—the little bit of tart fruit with the rich sauce is what sets Swedish meatballs apart. If you can’t find lingonberry, cranberry sauce works just fine.

• Mashed potatoes or noodles work equally well. Use whatever you have—just make sure there’s something to soak up the sauce.

It’s the kind of recipe that takes a little extra time, but you can taste the difference in every bite. Serve it for Sunday dinner or a special occasion, and don’t be surprised if people ask for the recipe before they’ve even finished their plate.

Ingredients

For the Ragu

• 2.2 lbs (1 kg) ground beef (medium or lean)

• 3.5 oz (100 g) pancetta or thick-cut bacon, finely diced

• 2 ribs celery, finely chopped

• 2 medium carrots, grated

• 1 large white onion, finely diced

• 3 garlic cloves, minced

• 2 Tbsp tomato paste

• 1 cup (250 ml) dry red wine

• 2 cups (500 ml) tomato passata (pureed tomatoes)

• 2 cups (500 ml) beef stock

• 2 bay leaves

• 1 small bunch fresh basil, chopped (about 1 oz / 30 g)

• 1 small bunch fresh parsley, chopped (about 1 oz / 30 g)

• 1 tsp dried oregano

• Salt & black pepper, to taste

• Olive oil, as needed

For the Honey Garlic Béchamel

• 4 Tbsp (2 oz / 60 g) unsalted butter

• 5 Tbsp (2 oz / 60 g) all-purpose flour

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

• 1 head roasted garlic (or 1 tsp garlic powder)

• 2–3 Tbsp honey (mild variety works best)

• 1 cup (3 oz / 80 g) freshly grated Parmesan

• ½ tsp freshly grated nutmeg

• 2 egg-yolks

• Salt & white pepper, to taste

For Assembly

• 12 oz (350 g) fresh lasagna sheets (or dried, cooked until al dente)

• 2 cups (7 oz / 200 g) mozzarella balls (bocconcini), halved or torn

• ½ cup (1½ oz / 40 g) freshly grated Parmesan

Instructions

1. Make the Ragu

1. Cook the Bacon:
   Heat a little olive oil in a large pot over medium heat. Add the pancetta or bacon and cook, stirring often, until the fat renders and the bacon is just starting to get crisp around the edges.
2. Add the Onion:
   Add the finely diced onion right into the pot with the bacon. Sauté for a few minutes, letting the onion soften and pick up all that flavor.
3. Add the Carrots and Celery:
   Stir in the grated carrots and chopped celery. Cook everything together for about 5 minutes, until the vegetables are softened and starting to caramelize a bit.
4. Brown the Beef:
   Add the ground beef directly into the pot. Season with salt and pepper. Break it up as it cooks and let it brown, making sure everything is well combined.
5. Add Garlic and Tomato Paste:
   Stir in the minced garlic and cook for 1 minute. Add the tomato paste and cook for another 2 minutes, stirring so it deepens in color and flavor.
6. Deglaze with Wine:
   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes until the wine reduces by about half.
7. Simmer the Sauce:
   Add the tomato passata, beef stock, bay leaves, oregano, half the basil and parsley, and a little more salt and pepper if needed. Stir to combine and bring everything to a gentle simmer.
8. Cook Low and Slow:
   Cover and let the ragu cook on low heat for one and a half hours, stirring occasionally.
9. Thicken and Finish:
   Uncover for the last 20–30 minutes so the sauce can thicken. Stir in the remaining basil and parsley. Taste and adjust seasoning as you like.
   Remove the bay leaves and let the ragu rest for about 20 minutes before assembling your lasagna.

2. Make the Honey Garlic Béchamel

1. Roast the Garlic:
   Preheat oven to 350°F (180°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized. Squeeze out the cloves and mash into a paste.

2. Prepare the Roux:
   In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1–2 minutes, until it smells slightly nutty.

3. Add Milk Gradually:
   Slowly pour in the milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook, stirring frequently, until the sauce thickens (about 7–10 minutes).

4. Finish the Sauce:
   Remove from heat. Whisk in the roasted garlic paste, honey, Parmesan, nutmeg, salt, white pepper and egg yolks until smooth and creamy.

3. Assemble and Bake the Lasagna

1. Preheat the Oven:
   Preheat your oven to 350°F (180°C) and lightly grease a 9×13 inch (22×30 cm) baking dish.

2. Layer the Lasagna:

   • Spread a thin layer of ragu over the bottom of the dish.

   • Add a layer of lasagna sheets.

   • Spoon over a layer of honey garlic béchamel.

   • Add another layer of lasagna sheets.

   • Spread more ragu, then top with mozzarella balls and a sprinkle of Parmesan, plus some extra parsley and basil if you like.

   • Repeat the layers until you run out of ingredients, finishing with a layer of pasta, the rest of the béchamel, mozzarella, and a generous amount of Parmesan on top.

3. Bake:
   Cover the lasagna with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for another 15–20 minutes, until the top is golden and bubbling.

4. Rest and Serve:
   Remove from the oven and let the lasagna rest for about 20 minutes before slicing. This helps it set and makes for cleaner slices. Garnish with extra basil or parsley if desired.

If this lasagna made your mouth water, why not save it for later or share it with friends? Just pin the image below to your Pinterest board so you can always find it when you’re craving something extra special. Spread the love—good recipes are meant to be shared!

Italian Lasagna with Honey Garlic Béchamel Video Recipe

Tips & Tricks for the Best Lasagna

• Don’t rush the ragu: Letting the sauce simmer slowly is what gives it real depth and that classic Italian flavor.

• Roast your garlic: Roasting the garlic for the béchamel softens the sharpness and brings out a natural sweetness that pairs beautifully with the honey.

• Use fresh lasagna sheets if you can: They soak up the sauce better and give the dish a great texture.

• Let it rest before slicing: Giving the lasagna twenty minutes to rest makes it much easier to cut clean pieces (even if it’s hard to wait).

• Taste as you go: Don’t be shy about checking for salt, pepper, and a little extra honey or herbs to suit your taste.

• Make it ahead: Lasagna is one of those dishes that’s somehow even better the next day. Leftovers reheat beautifully.

• Go heavy on the cheese: Don’t skimp on mozzarella or parmesan—those golden, bubbly corners are always the first to go.