This convenient and simple Greek Lemon Rice recipe makes four servings of delicious Greek Lemon Rice (also known as Greek Rice Pilaf). This meal is zesty, summery, and filled with flavor from sautéed onions, garlic, Mediterranean herbs, seasonings, and lemons! It’ll be ready in half an hour!

Are you fed up with the same old white rice? We were, too, which prompted me to conduct some experimentation and study unique ideas to jazz up white rice. So, which one is our personal favorite? This dish for lemon rice is fantastic and goes amazingly with this Greek gyro!

This dish is a riff on Greek rice and takes about 25-30 minutes to prepare, which is approximately the same amount of time it takes to prepare conventional rice! So, with a sprinkle of this and a smidgeon of that, you’ll have a new favorite, a quick lemon rice meal to add to your dinner rotation.

Lemon Rice in the Traditional Greek Style

By cooking it with some onion, vegetable broth, and lemon, you can turn ordinary long-grain rice into a delicious dish that can stand on its own. And if you want to improve it, add some parsley and lemon zest right before serving. Unless, of course, you’re following in the footsteps of your wise and wonderful mother and grandmother, who knew that it’s not necessary when serving it with a saucy meat dish.

Ingredients

• 2 Tbsp extra virgin olive oil

• 1 small white onion, finely chopped

• 1 cup uncooked long-grain white rice

• 2 cups (500 ml) water or vegetable broth

• 3 Tbsp fresh lemon juice

• Zest of ½ lemon (optional)

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 ½ Tbsp chopped parsley (optional, for garnish)

Instructions

1. Sauté the onion
In a medium saucepan, heat olive oil over medium heat. Add the onion and cook for 5 minutes, until soft and translucent.

2. Toast the rice
Add the rice and stir constantly for 1 minute, until lightly golden.

3. Simmer
Pour in the water or vegetable broth. Bring to a boil, then cover with a lid and reduce to a gentle simmer. Cook for 10–15 minutes, depending on the type of rice, until tender and most of the liquid is absorbed.

4. Rest the rice
Remove the pan from the heat. Keep covered and let the rice sit for 10 minutes to steam and finish cooking.

5. Finish with lemon
Fluff the rice with a fork, then stir in lemon juice, freshly ground black pepper, and salt to taste.

6. Garnish & serve
Top with lemon zest and parsley if desired. Serve warm or at room temperature.

Tips for Success

• Use broth instead of water for extra flavor.

• Always let the rice rest — it helps the grains separate and stay fluffy.

• Add a little butter at the end for a richer taste.

Serving Ideas

Pairs perfectly with grilled chicken, salmon, lamb skewers, or roasted vegetables. It’s also a great base for meal prep bowls.

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Frequently Asked Questions

What is rice pilaf, exactly?

Rice pilaf is a kind of rice, including this Greek rice. Rice pilaf is made by heating rice with sautéed onion and garlic, then simmering the rice in broth. This is the most basic sort of pilaf; it often includes meat, such as chicken or beef, as well as a variety of spices and herbs.

Can I make Greek Lemon Rice in a rice cooker?

It’s not something I’d suggest. The rice should be prepared on the stovetop since it will be sautéed with onion and garlic.

Could I use brown rice instead?

You can try but bear in mind that it will take longer to prepare and may necessitate additional liquid. Check the rice package directions for detailed information on the optimal rice-to-liquid ratio.

Today we’re making a meat jelly recipe, yay! In our household, the holiday season, particularly Christmas, are a time to bring the entire extended family around the table and enjoy delectable seasonal foods. One of them, in my opinion, is the best meat jelly recipe.

What is Meat Jelly? 

Meat jelly, technically known as Aspic, is high in minerals and amino acids. It’s a natural source of collagen that promotes, tooth, bone, and joint mobility. It follows the Whole30, Keto, Paleo, and GAPS diets naturally.

Jello History

Meat jelly has been around since the 1300s, when the first and precise Aspic recipe emerged in Le Viandier, a compendium of the finest renowned Middle-Ages recipes.

In 1897, a cough medicine company in LeRoy, New York invented a cough treatment that included a laxative and flavorings from the fruit, which we now know as Jell-O, without the cough reliever and laxative, or perhaps not. Pearl Wait, a LeRoy resident, attempted but failed to commercialize his results. 

He made $450 selling his formula 2 years later. Jell-O is presently the most popular dessert in the world and is well-known all over the world.

Aspic or Meat Jelly reminds me of a luxurious bone broth. It makes sense because the method and ingredients needed to make bone broth are comparable to those used to make aspic. Just with a lot more meat.

Aspic was used to preserve vegetables, eggs and meat in the Le Viandier recipe. We don’t need to “preserve” veggies in pork gelatin anymore, thanks to modern refrigeration.

Is Meat Jelly Healthy?

The best thing about this recipe is how nutritious it is. While you cook bones for a long time, the collagen, a protein present in bone, cartilage, marrow and ligaments, is broken down, resulting in gelatin. Gelatin aids in protein absorption while also calming the stomach lining.

That’s why, while you’re experiencing a virus, Meat Soup is so good for your gut. Bone broth or aspic, which contains gelatin/collagen, can help make your skin flexible and decrease cellulite. An additional advantage of bone broth is that it has healing capabilities in the form of amino acids.

Meat Jelly Recipe

Because my mother typically cooked in huge quantities, usually 10-15 servings, this recipe is normally prepared throughout the winter and, more specifically, for Christmas or New Year’s Eve. It’s not a difficult recipe; it just takes a while to cook and requires some attention to detail, but I guarantee you’ll end up with a delicious dinner.

As you may know, aspic is a gelatin substance made by boiling pig components such as the ears, head, skin, and trotters for an extended period of time until the collagen is released.

Ingredients for Meat Jelly Recipe

Because this recipe is a must-have for the Christmas table, I began gathering the essential meat in advance. Thus I purchased a complete half of pork and set aside half the head with the whole ear, two trotters, and the pigtail for the jelly. I also used roughly 10 oz of pork skin for added collagen, but if you can’t get it, you may skip it.

This sort of ingredient can be found at Eastern European markets or butchers; if you are not able to find all of them, combine several trotters with a pork shank. For this meat jelly recipe, I also included 1.4 kg of turkey wings (approximately two pieces) to the list of ingredients, which will provide a fair amount of collagen to the meat jelly.

Turkey drumsticks, which contain both gelatin and a considerable amount of meat, are another option.

Numerous recipes call for aspic to be made entirely of meat, but I prefer to use veggies. I’ll use about 5-6 carrots, a handful of leeks, a few bunches of celery stalks (about 4 oz), and one one whole garlic to finish it up.

How to make Meat Jelly Recipe

We’ll need a large pot for soups, normally between 300 oz capacity, because we’ll be making a lot of pork jelly, and we’ll have a lot of bone-in meat.

We put the pork on the bottom of the pot, then the turkey meat on top of the pork. You don’t need to bother portioning the pork head because it fit in the pot whole. The vegetables were piled on top of the meat, which I had left untouched.

Sprinkle with four tablespoons of salt, a tablespoon of peppercorns, and two bay leaves (in that order). Fill the pot halfway with cold water, which should be much higher than the level of the ingredients, and set it on fire. 

Turn the heat to high until it begins to boil, then reduce it to medium to low for around 30 minutes or a bit more, scooping the foam that forms on top with a spoon during this time.

This is necessary in order to obtain a clear pork jelly. After around 30 mins, reduce to low heat and continue to cook for a minimum of 3 hours, or until the meat falls off the bone and also the bones and skin produce gelatin.

I used a method to avoid spending too much time in the kitchen; I put the pot in the oven at 250F before going to sleep and left it there until practically dawn, almost 6 hours and meat jelly was ready when I awakened.

Aspic is being split.

Allow the pot to settle and cool so you can work with the ingredients more effectively. Take all of the solids from the soup pot, place the meat in a bowl with the bones, and divide the veggies.

We may now perform a test to see if we were successful in making the meat jelly. Put a small plate with some of the liquid from the pot in the fridge for 10 min. If it hardens, it’s done; if it doesn’t, we’ll need to add more food gelatin. For me, it worked out great!

We’ll strain the remaining meat and vegetable liquid through a strainer into which we’ll throw one head of crushed garlic. This sieve has two purposes: first, to keep all of the remains in the pot, and second, to flavor the meat jelly with garlic cloves.

I’ll remove all the bone from the meat, which is a fairly difficult job that involves removing all of the bones, even the tiny ones. Depending on the number of servings or the amount of storage space, we prepare appropriate containers to store the meat jelly in, you could use plastic bowls or even more bottomless plates.

To keep things in the fridge without taking up too much room, I used several square plastic dishes with covers. In these dishes, equally, distribute the boned meat, then pour over the gelatin-rich stock. Some people add cooked veggies or even a boiled egg, but I like to leave solely the meat since cooked vegetables deteriorate more quickly.

Next, we just need to cap the containers, set them aside in a cool area (like the fridge), and wait for the meat jelly to solidify. That’s it, we’ve created the ultimate homemade meat jelly recipe, a delectable Christmas dinner meal that we can be proud to serve.

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Ingredients

• 24 oz of pork trotters
• ½ of pork head
• 10 oz of pork rind
• 8 oz of pork tail 1 piece
• 10 oz of turkey wings
• 14 oz carrots
• 1 piece leek
• 5 oz of celery stalks
• 4 TBSP of sea salt kosher
• 1 TBSP of peppercorns black
• 2 pieces of bay leaves
• Whole garlic

Directions

• Take out your pork and put it in the pot’s bottom, then the turkey meat on top of the pork.
• Over the meat, which I kept whole, arrange the veggies. To season the dish, add salt bay leaves and peppercorns.
• Pour the cold water into the pot halfway, should be much higher than the level of the ingredients.
• Set the heat to high until it begins to boil, then lower it to medium-low for approximately 30 mins, skimming the foam off the top using a spoon.
• After 30 mins, reduce to low heat and continue to cook for a minimum of 3 hours, or until the meat falls from the bone and the bones and skin release gelatin.
• Allow the pot to cool before removing all of the firm contents, separating the meat from the bones in a bowl, and separating the veggies.
  Strain the remaining liquid through a strainer into which you’ll add garlic.
• Remove all of the bones, including the little ones, from all of the meat, which is a slightly complicated job.
• Divide the boned beef evenly among the plastic bowls, then pour in the gelatin-rich stock. Wait for the meat jelly to harden in a cold area, like the fridge.
• If some of your dishes contain too much fat, you can remove part or all of the fat layer from the top if needed. Serve chilled, cut the meat jelly into cubes sliced in half and Hungarian sweet paprika sprinkled on top.
• Serve with lemon juice and chopped red onions on top.

Chick-fil-A Mac and Cheese, a last year’s addition to the Chick-fil-A menu, has swiftly gone to the top of the favorite menu item list. While nothing beats buying it at the restaurant, we’ve created a Chick-Fil-A mac and cheese recipe that will quickly become a household favorite.

If you like Chick-fil-A, you must never forget to get the Mac & Cheese! Their mac and cheese are arguably among the best available. The mac and cheese, made with a variety of cheeses, Is creamy, gooey, rich, and just fantastic. It is one of the most popular things on their menu, and both children and adults like it.

Chick-Fil-A Mac and Cheese Recipe

You don’t have to look elsewhere if you would like your homemade mac & cheese to taste like Chick-fil-A’s. We’ve created a fantastic copycat recipe that will provide you nearly the same results as purchasing it in Chick-Fil-A – however, we think the homemade flavor is even better.

My kids loved it, and to be frank, everyone that tried it did too. It takes conventional macaroni and cheese to the next level, and I don’t think there will be a dissatisfied guest in the house with this dish.

Chick-fil-A’s new Mac & Cheese is cooked fresh every day, and the formula is more sophisticated than you’d imagine from a fast-food chicken restaurant. According to the published ingredient list, the recipe contains many types of cheese, including Parmesan, Pecorino Romano, famous Italian cheese made of sheep’s milk, and BellaVitano, a prize-winning hard cheese from Wisconsin.

The BellaVitano cheese lends a delicate nuttiness to the blend, and all three hard kinds of cheese contribute a strong umami taste that balances the white and yellow cheddar combination perfectly. Together five types of cheese combine to provide such a wonderful taste, but the mixture could dissolve into a greasy mess if it weren’t for the help of one additional common cheese: American.

The value of American cheese is found in the sodium citrate it contains, which balances its lack of flavor. This organic sodium salt acts as an emulsifier, preventing the fat within cheeses from breaking. We don’t need to prepare a roux to make a wonderfully smooth cheese sauce since we first melt several pieces of American cheese in the milk.

Another trick for cooking the macaroni: don’t follow the guidelines on the package for al dente macaroni since you don’t want the macaroni to be al dente or somewhat hard. Cook the elbow macaroni for twenty minutes to allow it to soak as much water as possible.

This guarantees that the macaroni does not absorb fluid from the cheese sauce when mixed and that the sauce remains flawlessly creamy.

Chick-Fil-A recipes on our website are very popular, and no wonder, because we take a lot of trial and error until we get it right, or at least the closest to the real thing. So I highly recommend you check some other popular Chick-Fil-A recipes below:

Chick-fil-A Sauce Copycat Recipe

Chick-Fil-A Chicken Salad Copycat Recipe

How to Make Chick-Fil-A Chicken Minis

Chick-Fil-A Grilled Chicken Cool Wrap

What about Chick-Fil-A Chicken Sandwich and Mac and Cheese Combination?

What’s the deal with the chicken sandwich and mac & cheese? You’ve almost definitely seen folks put mac and cheese on top of the Chick-Fil-A chicken sandwich if you’re surfing the net.
And, sure, it is truly excellent. The crunchy chicken, pickles, and bread all work well together with Chick-Fil-A mac and cheese. Who would have guessed?

You can also combine the Chick-Fil-A mac and cheese with your favorite burger for an amazing experience, like in the photo below. 

Ingredients

• 8 oz elbow macaroni

• 1 cup whole milk

• 1 Tbsp unsalted butter

• ½ tsp salt

• 5–6 slices American cheese (not Kraft Singles), roughly chopped or torn

• ½ cup (2 oz) sharp cheddar cheese, shredded

• 1 oz white cheddar cheese, shredded

• 1 oz BellaVitano Gold cheese, shredded (or sub with extra Parmesan)

• 3 Tbsp Parmesan cheese, grated

• 1 Tbsp Pecorino Romano, grated

For the Topping:

• 3½ oz sharp cheddar cheese, shredded

• 3½ oz white cheddar cheese, shredded

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add macaroni and cook until very soft (about 15–20 minutes—softer than al dente, as in Chick-Fil-A style).
   Drain well and set aside.

2. Make the Cheese Sauce:
   In a medium saucepan over low heat, combine milk, butter, and salt. Add American cheese slices and cook, whisking often, until the cheese and butter are fully melted and the mixture is smooth.

3. Add Cheeses:
   Add in the sharp cheddar, white cheddar, BellaVitano Gold (or extra Parmesan), Parmesan, and Pecorino Romano.
   Stir until all cheeses are melted and the sauce is creamy and smooth. Remove from heat.

4. Combine Pasta and Sauce:
   Pour the cheese sauce over the drained macaroni in a large mixing bowl. Stir well to combine.
   Let cool for 10 minutes, stirring occasionally so the sauce thickens and coats the noodles evenly (this helps prevent the cheese from sinking to the bottom).

5. Assemble & Top:
   Spoon the mac and cheese into a baking dish.
   In a small bowl, mix the sharp cheddar and white cheddar for the topping, then sprinkle evenly over the top.

6. Broil:
   Set your oven broiler to high.
   Place the baking dish under the broiler for 2–3 minutes, or until the cheese topping is golden and bubbly. Watch closely to prevent burning.

7. Serve:
   Let cool slightly before serving. Dig in and enjoy gooey, cheesy perfection!

Tips:

• If you can’t find BellaVitano cheese, substitute with an extra tablespoon of Parmesan.

• For extra creaminess, stir in a splash of cream before broiling.

• For a little crunch, add buttery panko breadcrumbs to the topping before broiling.

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FAQs

Can I make Chick-Fil-A mac and cheese in advance?

You can! You can make Chick-Fil-A mac and cheese up to a day in advance and store it in the refrigerator uncooked — I highly suggest you wait to add the cheese for the day of baking.
If you wish to save it for afterward, place it in the freezer uncooked and well-wrapped for up to 3 months.

Can I put Chick-Fil-A mac and cheese in the freezer?

Absolutely; if you have mac and cheese leftovers, you may store them for up to 3 months in a freezer-safe storage container. Be careful that it will most likely not be as wonderful when reheated.

How long can I keep Chick-Fil-A mac and cheese in the fridge?

It should preserve for 3-5 days in an airtight container.

Last words

So, there you have it. Like most Copycat recipes, this Chick-Fil-A mac and cheese isn’t only about the ingredients; you have to know a few tricks also. I hope you’ve enjoyed it, and if you have any questions or issues with this mac and cheese, please let me know in the comments section, and I’ll get back to you as always.