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Her Mise En Place

dinner

Winter Dinner Idea: Sweet Potato Polenta with Swiss Chard and Smoked Sausage

Now this is what I consider the perfect comfort dish during these frigid days! This meal takes creamy polenta and combines it with the sweet, yet starchy flavors of the sweet potato. To add a little warmness there’s cayenne pepper to kick things up a notch. It’s all topped with sautéed swiss chard and browned smoked sausage.

Swiss chard is one of my favorite vegetables to grow and eat. It’s a dark, leaf green that is packed with vitamins and nutrients. Swiss or Rainbow chard is pretty hardy and easy to plant and harvest. It’s probably no surprise it was my choice of green for this recipe. If you enjoy chard as well, check out my recipe for Swiss Chard Gratin.

close up of rainbow chard

What is Polenta?

Originated in Italy, polenta is a hot porridge that is typically made of cornmeal. It can also be cooled and allowed to solidify for frying, baking or grilling.

I think polenta is a great substitution for pasta, rice and potatoes – especially if you’re looking to change a meal up. For example, instead of your favorite Bolognese over penne or spaghetti, try it over creamy polenta.

For all the polenta fans: What do you like to serve with polenta?

Why Try Sweet Potato Polenta?

If you love the taste of sweet and savory dishes, sweet potato polenta is satisfyingly delicious. It’s also very simple to make and affordable. I used Bob’s Red Mill polenta. I find this brand to be easy to find around my town. I’ve even found it at discount stores such as Big Lots and Dollar General, making it an affordable staple to keep in the pantry.

Adding the sweet potatoes is incredibly simple to do. In this recipe, I pureed boiled sweet potato chunks to ensure I had a very creamy texture. If preferred, you could simply mash the potatoes instead of breaking out the blender like I did.

How to make my Sweet Potato Polenta with Swiss Chard and Smoked Sausage

Mise En Place

  • 1 link of smoked sausage – sliced into rounds
  • 2 – 3 tsp olive oil
  • 1 bunch of Swiss Chard – cut into ribbons
  • One small Yellow Onion – diced, should yield about 1/3 of a cup
  • 1 clove garlic – minced, more if you prefer.
  • Splash of Rice Vinegar – around 2 teaspoons
  • Salt and Pepper, to taste

For the Sweet Potato Polenta you’ll want to prep:

  • 1 small Sweet Potato – peeled and chopped
  • 1 cup of uncooked Polenta
  • 3 cups of Water
  • 1 teaspoon salt
  • 1 cup of Milk – I used whole milk, you can use any kind you prefer
  • 1/4 teaspoon ground Cayenne Pepper
  • 1/4 teaspoon Smoked Paprika
  • 1/8 cup grated Parmesan Cheese
  • 1 tbsp unsalted Butter

Recipe Steps

Cook the Sweet Potato Polenta

Cooked until fork tender.
Blended sweet potatoes to be added to the polenta.

Start by boiling your sweet potato chunks until they are fork tender. Puree in a blender and set aside.

In a pot, bring 3 cups of water, milk, and 1 teaspoon of salt to a boil. Whisk in the uncooked polenta. Lower the heat to low, cover and allow polenta to cook for about ten minutes or until thickened.

Turn off the heat and whisk in the pat of butter, sweet potato puree, parmesan, cayenne pepper, and smoked paprika. Season to taste with salt and pepper.

Note: If the polenta is too thick for your preference, stir in additional milk to thin it out. Once finished, keep the polenta covered and warm while you cook the sausage and chard.

Cook Sausage and Swiss Chard

Pan searing the sausage.
Cook onions and garlic before adding greens.
Sauté greens until just wilted, maintaining it’s beautiful color and texture.

Over medium-high heat, brown the smoked sausage rounds in olive oil. Remove sausage from pan onto a plate.

Now, you’ll add your onions and garlic to the hot pan and sauté for 1-2 minutes. Stir in chard ribbons and cook for an additional 2-3 minutes until greens soften. Season with salt and pepper, and stir in splash of rice vinegar for acidity.

Bring it all together

Lastly, divide the finished polenta into two bowls or plates and top with the sautéed vegetables. To the vegetables, top with the smoked sausage. If desired, sprinkle with additional cheese. Be sure to serve warm.

Recipe Variations

In place of sweet potato, you might try:

  • Pureed pumpkin
  • Butternut Squash
  • Acorn Squash
  • Carrots
  • Golden Beets

Instead of Swiss Chard, you might try:

  • Spinach
  • Collard Greens
  • Kale
  • Mustard Greens

If you don’t have Rice Vinegar, you might opt for:

  • Apple cider vinegar
  • White wine vinegar
  • Champagne vinegar
  • Lemon juice

In place of Smoked Sausage, you might go for:

  • Andouille sausage
  • Chorizo (will definitely add more heat, so may want to adjust seasonings in the polenta)
  • Kielbasa
  • Vegan sausage

All in All

I hope you enjoy this comforting dish as much as I do! Sweet potato polenta is definitely a savory treat during these cold, winter months. Although this recipe serves two, it can easily be doubled or tripled for a dinner party and won’t break the bank.

Sweet Potato Polenta with Smoked Sausage and Chard

5 from 5 votes
Print Recipe
Course Dinner, Main Course, Main Dish
Cuisine American, Italian
Servings 2

Ingredients
  

  • 1 link Smoked Sausage sliced into rounds
  • 2 – 3 tsp olive oil
  • 1 bunch Swiss Chard cut into ribbons
  • 1/3 cup Yellow Onion diced
  • 1 clove garlic minced
  • 2 tsp Rice Vinegar
  • salt and pepper to taste

For the Polenta

  • 1 small Sweet Potato peeled and chopped
  • 1 cup uncooked Polenta
  • 3 cups Water
  • 1 teaspoon salt
  • 1 cup Milk
  • 1/4 teaspoon ground Cayenne Pepper
  • 1/4 teaspoon Smoked Paprika
  • 1/8 cup grated Parmesan Cheese
  • 1 tbsp unsalted Butter

Instructions
 

Cook the Sweet Potato Polenta

  • Boil sweet potato until fork tender, puree and set aside.
  • In a pot, bring 3 cups of water, milk, and 1 teaspoon of salt to a boil. Whisk in the uncooked polenta. Lower the heat to low, cover and allow polenta to cook for about ten minutes or until thickened.
  • Turn off heat and whisk in pureed sweet potato, butter, Parmesan, cayenne pepper, and smoked paprika. Season to taste with salt and pepper.
    If polenta is too thick for your preference, stir in additional milk to thin out. Keep polenta covered and warm while you cook the sausage and chard.

Cook Sausage and Swiss Chard

  • Over medium-high heat, brown the smoked sausage rounds in olive oil. Remove sausage from pan onto a plate. Add onions and garlic to the hot pan and sauté for 1-2 minutes. Stir in chard ribbons and cook for an additional 2-3 minutes until greens soften. Season with salt and pepper, and stir in splash of rice vinegar.
  • Divide polenta into bowls and top with sauteed vegetables. Top with smoked sausage. If desired, sprinkle with additional cheese. Serve warm.
Keyword polenta, sweet potato

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Tex-Mex Shepherd’s Pie using Screamin’ Mimi’s Salsa

This dish is for you if you’re looking for different ways to use salsa. My Tex-Mex take on shepherd’s pie is delicious and includes simple ingredients, including Kentucky-made Screamin’ Mimi’s Salsa. It’s a sure crowd-pleaser with a combo of flavorful salsa, beef, bean, and corn topped with cheesy mashed potatoes.

The Salsa

Screamin’ Mimi’s Sweet Hot Salsa was the perfect salsa for this recipe. Because I wanted a southwestern twist on a classic shepherd’s pie, their salsa had the ideal sweetness and heat to kick the dish up a notch. I really enjoy the slight sweetness in this salsa that brings a unique flavor that’s enjoyable in every bite.

If you’re in the Kentucky area, you can find Screamin’ Mimi’s at local groceries like Kroger and Whole Foods. If not, be sure to check out their website for shipping details. Either way, I suggest giving this salsa brand a try! They have a variety of heat options.

For this Tex-Mex shepherd’s pie, I mixed the salsa right into the cooked ground beef, canned beans, and corn. These easy ingredients are time-savers, making this an ideal meal for a weeknight dinner. Because the salsa is so flavorful, I didn’t even bother chopping up staples like onions or garlic. I poured the entire 16oz jar in, knowing it would be perfect.

How to make Tex-Mex Shepherd’s Pie

Mise En Place

  • 2 lbs of ground beef – I used an 80/20
  • One 16oz jar of salsa, I used Screamin’ Mimi’s 16oz Sweet Hot Salsa.
  • One can of black beans – rinsed and drained.
  • One can of sweet yellow corn – rinsed and drained.
  • 2 lbs of Russet potatoes – peeled and diced
  • 1/2 tablespoon of minced garlic (about 1-2 cloves)
  • 2 tablespoons of unsalted butter – melted
  • 1/4 teaspoon of smoked paprika
  • 1 cup of shredded Monterey Jack cheese, plus more for topping
  • 1/4 cup heavy cream
  • salt and pepper to taste

Recipe Steps and Tips

Start by preheating your oven to 400 degrees F.

Cook the Meat and Vegetables

Peel, dice, and rinse the potatoes. In a large pot, boil potatoes until fork-tender. While the potatoes are cooking, begin prepping the meat mixture. In a large oven-proof skillet, cook ground beef over medium-high heat until browned. Turn off the heat. Drain off excess oil and return to skillet.

Stir in the salsa, black beans, and corn to the cooked beef. Allow sitting while you prep the mashed potatoes.

Brown the beef.
Add in the veggies.
Stir and turn off heat.

Drain cooked potatoes and mash them in a bowl. Stir in cream, melted butter, smoked paprika, and minced garlic. Season to taste with salt and black pepper.

Assemble, Bake, and Serve

Spoon potatoes overtop the meat mixture and spread gently with a spatula or spoon. Top potatoes with additional cheese.

Bake, uncovered, for 25-30 minutes or until hot and bubbly. Remove from oven and allow to sit for 5 minutes. If desired, serve warm and garnish with chopped cilantro, parsley, or chives.

Mash potatoes.
Top meat with mashed potatoes.
Bake, serve and enjoy.

Ingredient Substitutions

There are various ways to make this dish your own or accommodate food preferences. Here are a few suggestions.

Instead of Monterey Jack Cheese, opt for:

  • Pepperjack
  • Mild or Sharp Cheddar
  • Gouda

Veggie variations or add-ins:

  • Peppers and onions
  • Peas and carrots (like in traditional shepherd’s pie)
  • Red or Pinto beans
  • Garbanzo beans
  • Diced jalapenos
  • Red onions

Storing Leftover Tex-Mex Shepherd’s Pie

Store leftovers in an air-tight container and refrigerate for no more than 3 days. Reheat in the microwave until it reaches your desired warmness.

All in All

Screamin’ Mimi’s makes a delicious, locally-made salsa in the heart of Kentucky. It truly took my shepherd’s pie to new heights. I think I’ll serve it with my Tortilla Crusted Chicken next!

Tex-Mex Sheperd’s Pie

5 from 7 votes
Print Recipe
Course Main Dish
Cuisine Southern US

Ingredients
  

  • 2 lbs ground beef 80/20
  • 1 jar salsa I used Screamin' Mimi's 16oz Sweet Hot Salsa
  • 1 can black beans rinsed and drained
  • 1 can sweet yellow corn rinsed and drained
  • 2 lbs Russet potatoes peeled and diced
  • 1/2 tbsp minced garlic
  • 2 tbsp unsalted butter melted
  • 1/4 tsp smoked paprika
  • 1 cup Monterey Jack cheese plus more for topping
  • 1/4 cup heavy cream
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees F.
  • Peel, dice and rinse potatoes. In a large pot, boil potatoes until fork-tender.
  • While potatoes are cooking, begin prepping the meat mixture. In a large oven-proof skillet, cook ground beef over medium-high heat until browned. Turn off heat. Drain off excess oil and return to skillet.
  • To the cooked beef, stir in the salsa, black beans and corn. Allow to sit, while you prep the mashed potatoes.
  • Drain cooked potatoes and mash in a bowl. Stir in cream, melted butter, smoked paprika, and minced garlic. Season to taste with salt and black pepper.
  • Spoon potatoes overtop the meat mixture and spread gently with a spatula or spoon. Top potatoes with additional cheese.
  • Bake, uncovered, for 25-30 minutes or until hot and bubbly. Remove from oven and allow to sit for 5 minutes. Serve warm and garnish with chopped cilantro, parsley or chives, if desired.
Keyword pie, salsa, sheperds pie

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Surf and Turf Idea: Pesto Orzo with Salmon and Bacon

This pasta medley is earthy, balanced, and hearty. Baked salmon is flaked into a creamy pesto orzo tossed with sweet peas. The added bacon makes it a delightful “surf and turf” meal that everyone will enjoy.

Jump to Recipe

What kind of pesto to use?

Your favorite pesto will work for this dish. Whether it’s homemade or store-bought, go for it. I like to use and make different pestos. My favorite is pesto Genovese, used in this dish. It includes basil, oil, pine nuts, and garlic. During warmer months, I like to make it using fresh basil from my garden. Otherwise, I keep a jar in the fridge so that I always have it on hand – I love it so much that it’s a staple in our house.

Pesto can be made with a variety of ingredients. Classic pesto includes pine nuts, whereas others opt for pecans, pepitas, or pistachios. You can also sub out basil leaves as I did in my Sorrel & Basil Pesto or my Asparagus Pesto recipes.

Seriously, use your favorite pesto here! You’ll enjoy it. If you’re looking for even more pesto inspo, here’s a helpful roundup by Saveur that includes 11 pesto varieties.

How to make Pesto Orzo with Salmon and Bacon

Mise En Place

  • 1 lb salmon
  • 1 tablespoon of unsalted butter
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • salt and pepper – you’ll need enough to season to taste
  • 3 slices of thick-sliced bacon
  • 1 cup of uncooked, dry orzo
  • 1 small yellow onion
  • 1 cup frozen peas – thawed
  • 3 cups of chicken broth (or vegetable broth)
  • 1/4 cup of your favorite pesto
  • 1/2 cup of heavy cream
  • Asiago cheese, grated – enough for serving

Recipe Steps

Start by baking the salmon.

  1. Preheat oven to 375 degrees F
  2. Season the salmon with garlic powder, onion powder, salt, and pepper on a baking sheet. Top with pats of butter.
  3. Bake for 12 – 15 minutes, until cooked through.

Next, cook the orzo.

  1. In a pan, fry bacon until crisp. Remove bacon from skillet and set aside.
  2. Add the onion to the reserved bacon fat and saute for 1-2 minutes.
  3. Add orzo and constantly stir for an additional 30 seconds. Stir in chicken broth, cover with a lid, and lower the heat. Cook for about 20 minutes or until the orzo is al dente.
  4. Stir in pesto, peas, and cream. Cook for 1 – 2 minutes.

Bring it all together and Serve.

  1. Gently fold in salmon until pieces are flaked apart. Next, fold in the bacon pieces.
  2. Plate and serve warm. Top with grated asiago and parsley.

Recipe Variations

Instead of Peas, try:

  • Roasted asparagus *can cook this in the oven while the salmon is roasting.
  • Thinly sliced zucchini
  • Fresh broccoli florets
  • Edamame – removed from shells

Instead of Bacon, try:

  • Pancetta
  • Prosciutto
  • Capicola

Instead of Salmon, try:

  • Artic Char
  • Trout
  • Tilapia
  • Yellowtail

*Note: Cooking times for the fish will vary depending on the type and thickness of the cut.

What other substitutes would you make for this dish? Let everyone know in the comments.

All in All

This pesto orzo is an awesome choice if you’re looking for a “surf and turf” idea. It’s an easy recipe to prepare and has lots of room for variations that fit your or your guest’s food preferences. Also, it’s a very filling comfort meal, especially this time of the year.

Another plus, I’ve made this several times and always have plenty of leftovers for lunch or dinner the next day, even after my family has dug in. It heats up pretty well. I recommend refrigerating leftovers in an airtight container for no more than 1-2 days.

Pesto Orzo with Salmon and Bacon

5 from 5 votes
Print Recipe Pin Recipe
Course Main Course, Main Dish
Cuisine American, Italian
Servings 4

Ingredients
  

Salmon

  • 1 lb salmon
  • 1 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste

Orzo Pasta

  • 3 slices thick-sliced bacon
  • 1 cup dry orzo
  • 1 small onion
  • 1 cup frozen peas (thawed)
  • 3 cups chicken broth
  • 1/4 cup pesto
  • 1/2 cup heavy cream
  • Asiago cheese, grated

Instructions
 

Bake Salmon

  • Preheat oven to 375 degrees F
  • On a baking sheet, season the salmon with garlic powder, onion powder, and salt and pepper. Top with pats of butter.
  • Bake for 12 – 15 minutes, until cooked through.

Cook Orzo

  • In a pan, fry bacon until crisp. Remove bacon from skillet and set aside.
  • In the reserved bacon fat, add the onion and saute for 1-2 minutes.
  • Add orzo and stir constantly for an additional 30 seconds. Stir in chicken broth, cover with lid and lower heat. Cook for about 20 minutes or until orzo is al dente.
  • Stir in pesto, peas and cream. Cook for 1 – 2 minutes.
  • Gently fold in salmon, until pieces are flaked apart.Next, fold in bacon pieces.
  • Plate and serve warm. Top with grated asiago and parsley.
Keyword bacon, dinner, main dish, orzo, pesto, salmon

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How to Make Smoked Mac and Cheese

Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

History and Love for Macaroni and Cheese

Macaroni and cheese is Soul Food. The history, and deliciousness of this dish, and many others, are important to Black culture. Knowledgable food historians, like Adrian Miller, have taught us that macaroni and cheese was too often credited to President Thomas Jefferson. It was actually perfected by his enslaved chef, James Hemmings in the 18th century. The Netflix show, High on the Hog, guided us through Hemmings’ experience with studying French cuisine, life in Virginia, and his process of recreating the dish that became very popular in the Southern U.S.

Growing up, macaroni and cheese was an essential side dish for cookouts, celebrations, church functions, and holidays. I always felt like I hit the lottery, if I was the first to break the serving spoon through the golden crust on top of a freshly baked pan of macaroni and cheese. The steam and savory smell of cheese will forever live in my mind. It’s the perfect celebration food.

Today, knowing the history of macaroni and cheese has made me more appreciative of this dish, the many Black culinarians who have paved the way (often without credit), and my family who taught me traditions and recipes pridefully.

Inspiration for Your Juneteenth Cookout

For this Juneteenth Cookout, my Smoked Macaroni and Cheese recipe is on the Bad & Boujee (Southern Decadence) menu!

These dishes offer a luxurious twist on traditional cookout recipes. Gourmet options, including Beef Ribs with Blackberry Whiskey BBQ Sauce, Margarita Infused Watermelon, and Blood Orange, Beetroot, Walnut, Feta Salad with Orange Vinaigrette, ensure a lavish and indulgent culinary experience for all who gather around your Juneteenth table. 

Dash of Jazz – Deviled Egg Dip

Sense and Edibility® – Guava BBQ Party Meatballs

Cooks with Soul – Beef Ribs with Blackberry Whiskey BBQ Sauce

Gimme From Scratch – Blood Orange, Pickled Beets & Feta Salad

Her Mise En Place – Smoked Macaroni and Cheese

Flights and Foods – Hibiscus Spritzer

Dash of Jazz – Margarita Infused Watermelon

Kenneth Temple – Sweet Potato Cheesecake with Butter Pecan Sauce

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

How To Make Smoked Macaroni and Cheese

Mise En Place

  • 1 lb of dry macaroni noodles
  • 4 tablespoons of unsalted butter
  • 1/4 cup of all-purpose flour
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of fine sea salt
  • 1/4 teaspoon of ground black pepper
  • 1 teaspoon of smoked paprika – divided
  • 1 tablespoon of Dijon mustard
  • One 8 oz block of cream cheese – cut into 10- 12 small cubes
  • 2 cups milk – warmed slightly on the stove or in the microwave
  • 1 cup of mild cheddar cheese- shredded + more for topping
  • 2/3 cup sharp cheddar cheese- shredded + more for topping
  • 2/3 cup Gouda cheese- shredded + more for topping
  • 2/3 cup Asiago cheese- shredded + more for topping

Equipment Needed for Smoked Mac and Cheese

To make smoked macaroni and cheese, you need the right equipment! Here’s what you need: 

  1. A smoker – I know it sounds obvious, but having a good smoker allows you to cook food at a much lower temperature and for a longer time than a grill. 
  2. A cast iron skillet (without enamel) – It’s a timeless pan that is incredibly heat resistant. Also, if your skillet is well seasoned, you won’t have any trouble with the mac and cheese sticking. I’ve always had a pretty easy cleanup after making this dish. 
  3. Your favorite wood chips – We often use hickory, but you can use milder flavored wood if you prefer. I’ve found this article by The Spruce Eats, to be helpful when choosing wood for the smoker.
MasterBuilt brand smoker with smoke coming out the top on a deck.

Recipe Steps and Cooking Tips

1. Preheat the smoker and cook the noodles.

Start by preheating the smoker to 225 degrees F. While the smoker warms, cook your macaroni noodles until al dente, drain, and set aside.

2. Make a Roux and whisk in warm milk.

In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for one more minute until thickened and smooth. Turn off the heat.

3. Add seasonings and cheeses to finish the sauce.

With the heat off, whisk in the onion powder, garlic powder, 1/2 teaspoon of smoked paprika, salt, and pepper. Stir in the mild cheddar, sharp cheddar, asiago, and gouda cheeses until melted.

Tip: If the sauce seems too thick, stir in 1 -2 tablespoons more milk.

4. Add cream cheese and pasta.

Spoon in dollops of cream cheese. Add the cooked macaroni noodles and fold in gently.

5. Top with additional cheese.

Top the macaroni and cheese mixture with additional shredded cheese and sprinkle the remaining 1/2 teaspoon of smoked paprika.

6. Lastly, SMOKE it low and slow!

Transfer the skillet to the smoker and cook for 45-50 minutes. Remove and serve warm.

TIP: The lower and slower, the better! You don’t want to smoke higher than 225 F because the mac and cheese could dry out. You also want to cook it least 45 minutes to allow the dish to take in that good smoky flavor.

Pan of smoked mac and cheese in the smoker.
We place our mac and cheese on the bottom rack. There’s a pan of water sitting above it on the top rack.

Storing Leftovers

I recommend storing any leftovers refrigerated in an air-tight container. This can be stored for 3-4 days.

I have found this dish to reheat well in the microwave. Be sure to stir often if you reheat in the microwave. You can stir in a splash of milk if needed to restore the creaminess.

All in All

This is one of my favorite dishes to make on the smoker. The subtle smoke infused into the pasta and cheese adds flavor that is not overpowering. The blend of cheeses gives it richness and a creaminess that is so delicious.

I think of this dish as a nod to my family and Chef Hemmings.

Happy Juneteenth!

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Smoked Mac and Cheese

5 from 9 votes
Print Recipe
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 lb dry macaroni noodles
  • 4 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 tsp smoked paprika divided
  • 1 tbsp Dijon mustard
  • 8 oz cream cheese
  • 2 cups milk warmed slightly
  • 1 cup mild cheddar shredded + more for topping
  • 2/3 cup sharp cheddar shredded + more for topping
  • 2/3 cup Gouda shredded + more for topping
  • 2/3 cup Asiago shredded + more for topping

Instructions
 

  • Preheat smoker to 225 degrees Fahrenheit.
  • Cook macaroni noodles to almost al dente, drain and set aside.
  • In a small pan or in the microwave, warm milk slightly.
  • In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for 1 more minute until thickened and smooth. Turn off heat.
  • With the heat off, whisk in onion powder, garlic powder, 1/2 tsp smoked paprika, salt, and pepper. Stir in mild cheddar, sharp cheddar, asiago and gouda cheeses until melted. *If sauce seems too thick, add in 1 -2 tablespoons more of milk.
  • Spoon in dollops of the cream cheese.
  • Add cooked macaroni noodles and fold in gently.
  • Top the mixture with additional shredded cheese and sprinkle on the remaining 1/2 tsp of smoked paprika.
  • Transfer skillet to the smoker. Cook for 45-50 minutes. Remove and serve warm.
Keyword cheese, cookout, dinner, grill, macaroni and cheese, smoked

3 Tasty Compound Butter Recipes (and How to Freeze)

Using compound butter in a dish can really take it up a notch or two when it comes to flavor! And, who doesn’t love a flavorful meal? In this post, I’ll share 3 of my favorite compound butter combinations- one sweet, one savory, and one spicy.

Each combo starts with the same amount of unsalted butter. You’ll also find helpful tips for portioning and freezing these recipes.

Jump to Recipe

What is compound butter?

Compound butter is softened butter that has been seasoned with aromatics such as herbs or spices. It can also be flavored with vegetables such as shallots or garlic. Some variations around the world include ingredients such as anchovies, caviar or nuts.

Compound butter can also be called ‘herb butter‘ or in French, ‘beurre compose‘.

It is a great butter to keep in the fridge or freezer. Anytime you want to quickly enrich a dish, compound butter is an easy ingredient to add in while cooking. It can also be served along side a meal for you and your guest to use as a condiment.

Ways to use compound butter

There are countless combinations of ingredients you can use to flavor a compound butter. No matter what you choose, it is simple to make. Here are a few ways to use and/or serve compound butter:

  • Serve table-side for topping bread, rolls or biscuits
  • Spread on waffles or pancakes
  • Top on steaks
  • Flavor fish or lobster tails
  • Melt over hot pasta
  • Add to a baked potato or baked sweet potato
  • Melt into freshly steamed vegetables like asparagus
  • Melt over popcorn
  • Spread on flatbread
  • Spread on toast
  • Melt in pan before cooking eggs
  • Spread on a bagel
  • Stir into oatmeal or grits
  • Stuff under the skin of chicken or other poultry before roasting

Lately, I’ve used my compound butter to easily season my salmon filets. I simply take a frozen pat(s) of butter from the freezer and place it on my filet. Then I place the fish in the oven to bake. About half way through cooking, I like to ensure the ingredients in the compound butter is spreading evenly over the salmon. If it isn’t, I just take a butter knife or spatula and spread it out a bit.

Filet of raw salmon that is topped with a scoop of harissa spiced compound butter.
Pat of harissa spiced compound butter on raw salmon before it hits the oven.
Plate of cooked salmon with roasted asparagus spears and two wedges of lime. Fork is flaking cooked salmon.
Here’s my finished salmon filet after baking it with a pat of harissa spiced compound butter. You can see some of the shallots from the butter mixture that softened nicely as it baked.

Which flavor combos to consider

Harissa, Shallot & Lime

This flavor combo in one of my favorites! It’s spicy thanks to the harissa seasoning, yet the lime adds a little acidity that pairs well with the richness of the butter. You may enjoy this compound butter on fish such as salmon, steak or even melt a little in a pan as you make eggs for breakfast- either way this combo adds a satisfying punch of flavor if you like heat.

Mise En Place:

  • 2 sticks (16 tablespoons) Unsalted Butter – At Room Temperature
  • Harissa seasoning blend
  • Small shallot – minced
  • Zest of one small lime
  • Salt to taste
Four small scoops of harissa spiced compound butter. Scoops are surrounded by a cut lime, stick of butter, gray bowl of salt and white bowl of sea salt.

Orange, Honey and Sea Salt

I highly suggest trying this compound butter on warm biscuits. It’s slightly sweet and salty. The orange zest gives it a brightness that would impress guests at brunch. You could even use it to flavor your oatmeal.

Mise En Place

  • 2 sticks (16 tablespoons) Unsalted Butter – At Room Temperature
  • Orange Zest
  • Honey
  • Fine Sea Salt

Parsley, Shallot and Truffle Oil

You can’t go wrong with using this combo on bread or a perfectly pan seared steak. It’s savory and the addition of truffle oil adds a richness and umami taste that I personally love.

Mise En Place

  • 2 sticks (16 tablespoons) Unsalted Butter – At Room Temperature
  • Fresh Parsley
  • Small shallot – minced
  • White Truffle Oil
  • Salt and/or pepper to taste

How to portion and freeze compound butter

While some cooks prefer rolling their butter into a log, I personally prefer to portion out my butter using a cookie dough scoop. Using the scoop is easy to do and guarantees equal portions. This also means less hands on the butter- and less melting along the way.

HERE’S WHAT TO DO:

1. Start by lining a baking sheet with parchment paper.

2. After combining your butter with preferred ingredients, place butter back in the refrigerator for 2-3 minutes. This is enough time to slightly firm it for easy scooping, but not solidify it.

3. Using your cookie scooper, scoop out mounds of butter onto the parchment paper. Be sure each mound is NOT touching.

4. When you are finished portioning the butter, place the baking sheet in the freezer. Next, allow the butter to freeze for at least 4 hours.

5. Once butter is frozen solid, remove from the cookie and quickly place in freezer bags or a freezer safe container. Lastly, return the butter to the freezer until you are ready to use for cooking.

My top 5 tips for making any compound butter

  • Finely chop herbs or vegetables before combining with butter.
  • Use butter that is room temperature for easy mixing.
  • If adding liquids such as wine or lemon juice, add very small quantities at a time.
  • Use unsalted butter to have the best control over saltiness.
  • Create your own variations! Experiment by mixing your favorite ingredients to create a flavorful combo. Adjust amounts to meet your preferences.

All in All

Keeping compound butter on hand is helpful. You can easily grab a few pats of butter from the fridge to enhance almost any dish you are cooking or about to serve. I also love that the flavor combinations are endless! Creating different combos is fun and simple to do.

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Here’s the Recipe Card with notes…

Compound Butter (3 variations)

5 from 4 votes
Print Recipe

Ingredients
  

Harissa Spiced Compound Butter

  • 2 sticks Unsalted butter room temperature
  • 4 tsp harissa seasoning blend
  • 1 small shallot about 2 tablespoons
  • 1/4 tsp fine sea salt or to taste

Parsley, Shallot & Truffle Oil Compound Butter

  • 2 sticks Unsalted butter room temperature
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp white truffle oil
  • 1/4 tsp fine sea salt or to taste
  • 1/8 tsp ground black pepper or to taste

Orange & Honey Compound Butter

  • 2 sticks Unsalted butter room temperature
  • zest of one small orange
  • 1/8 cup honey
  • 1/8 tsp fine sea salt or to taste

Instructions
 

  • In a large bowl, stir together softened butter and ingredients until combined.
  • Serve or chill until needed.

Notes

  • Store in an air tight container for up to one week in refrigerator. 
  • If freezing, compound butter will keep for 5-6 months. 
Keyword butter, spread

Leftovers Inspiration: Pulled Pork and White Cheddar Frittata

A great way to use dinner leftovers: cook up a FRITTATA! This pulled pork frittata is full of flavor thanks to leftover smoked pork, tomatoes, corn, extra sharp white cheddar and onions. You can easily sub out the pork and use leftover pot roast.

Frittata: The best way to use leftovers!

I have to admit, I am not a huge fan of eating leftovers more than one night in a row. At the same, I don’t like to waste food and hope to further reduce my food waste this year. According to Earth.Org, “If 25% of the food currently being lost or wasted globally was saved, it would be enough to feed 870 million people around the world”.

My 2022 goal is to push myself to use leftovers in more creative ways- whether that be for lunches, dinner for the family, baby food or even snacks.

So, why a frittata? Frittatas are quick to make and versatile! I knew that I could take the leftover corn and smoked pork from a previous dinner to make a bomb pulled pork frittata. The flavors were incredible and my whole family enjoyed this one!

Side note: Shout out to my husband who has been rocking it out on the grill and smoker lately!!!

The only additional ingredients I added in were eggs, onions, cream and cherry tomatoes- all of which I had on hand. Thanks to my sweet neighbor Amy, I had a block of extra sharp white cheddar that she gave me. I of course added some seasonings to the egg mixture, but it didn’t need much because the pork was already very well seasoned.

Here’s how to make my pulled pork frittata…

Mise En Place

  • 6 large eggs – use yolks and whites
  • 1/2 cup of heavy cream
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup whole kernel corn – drained well
  • 1/2 an onion (or about 1/2 cup) – diced
  • cherry tomatoes- halved
  • 1 cup of smoked or pulled pork – shred or chop to desired bite sizes
  • 1 cup (or more) of sharp white cheddar cheese – shredded
  • 1 tablespoon olive oil

Recipe Steps:

Sauté veggies and meat.
Add egg mixture.
Cook slightly. Add the tomatoes and shredded cheese.
Bake until cooked through. Serve.
  1. Preheat your oven to 400 degrees Fahrenheit. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper and garlic powder. Now you’ll set aside the egg mixture while you prep the pan for the frittata.
  2. Using an oven proof skillet, heat one tablespoon of olive oil over medium heat. Sauté the diced onions and corn for about 2-3 minutes, stirring frequently. The goal here is to begin softening the onions and cook off any extra liquid on the corn kernels.
  3. Add in your pork and cook an additional 2 minutes to warm the meat through.
  4. Next, pour in the egg mixture. Stir the eggs, vegetables and pork lightly to combine. Allow this to cook for about one additional minute. You’ll see the eggs on the edge of the skillet begin to firm up- that’s a good sign that it’s almost ready for the oven.
  5. Top the cooking egg mixture with your halved tomatoes and shredded cheese. Don’t stir. Transfer the skillet to your preheated oven and allow to bake for 10-12 minutes. The eggs will be puffed and cooked through in the center, much like a quiche.
  6. Remove from the oven, slice and serve warm.

Cooking Tips

  • Use a good non-stick skillet that is oven-proof
  • Make it your own! Sub in your favorite vegetables such as bell peppers, spinach, mushrooms, or broccoli.
  • If you pulled pork is from the crockpot, be sure to remove excess liquid or sauce from the meat to ensure the frittata isn’t watery.
  • Don’t like pork? Try it with leftover shredded roast beef.
  • If desired serve with a little BBQ sauce.
  • Garnish with chopped cilantro, parsley and/or extra cheese.

All in All

Making a frittata out of dinner leftovers is going to be a go-to in my household. It’s a fun way to reduce food waste and not get bored with leftovers. I also appreciate the ease, and quickness of this recipe. I hope you enjoy it as much as my family did.

Happy New Year everyone!

Other Her Mise En Place recipes you’ll enjoy:

Oven Roasted Beer Brats and Peppers

Roasted Brussel Sprouts and Chicken Quarters

Chicken Pot Pie

Don’t Forget to PIN this recipe for Later…

pulled pork frittata in skillet

Pulled Pork and White Cheddar Frittata

5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6

Ingredients
  

  • 6 eggs large, whites and yolks
  • 1/2 cup heavy cream
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup whole kernel corn I used cooked leftovers, drained well and thawed
  • 1/2 cup onions diced
  • 12-14 cherry tomatoes halved
  • 1 cup smoked pork or pulled pork I used leftovers, may sub beef roast
  • 1 cup sharp white cheddar shredded
  • 1 tbsp olive oil

Instructions
 

  • Preheat oven to 400 degrees F. In a bowl, whisk together eggs, heavy cream, salt, pepper, and onion powder. Set aside while you prepare pan for the frittata.
  • Heat the olive oil in an oven proof skillet over medium-high heat. Sauté the onions and corn for 2-3 minutes, stirring frequently. Add pork and cook for an additional 2 minutes until onions are starting to become translucent.
  • Pour egg mixture into the pan with the meat and vegetables. Stir the mixture lightly with a spatula to combine the ingredients and let cook for about 1 minute. Top with tomatoes, cheddar and transfer to the oven.
  • Bake in the oven for 10-15 minutes until eggs are puffed and the center is cooked through. Remove from the oven, slice and serve warm.

Notes

  • Good skillet options for frittatas: Cast iron skillets and oven-proof non-stick skillets
  • Frittatas will “deflate” slightly as they cool
  • In place of pulled smoked pork, you can use roast beef 
Keyword brunch, cheddar, eggs, frittata, leftovers, pork

Chicken Pot Pie

Chicken pot pie with a scoop missing.

So, a quick confession. I’m a recovering perfectionist. I’ve been stalling on posting this recipe just because it wasn’t Picture PERFECT. My oven temp was way too low at the beginning because I accidentally set it wrong. Therefore, the puff pastry sank a little. I also wasn’t completely pleased with the lattice.

Then I realized, “What is wrong with me?”. My family LOVES this dish. When I placed it on the table, my husband said, “Wow”, and my toddler smiled.

Sometimes, our imperfect dishes are surprisingly fulfilling. This Chicken Pot Pie is TASTY, SIMPLE to make, and HEARTY!

Plus, the purpose of this blog is for me to refine my cooking skills, learn from my mistakes and share them with you, friends. I hope that my lessons along the way are helpful to your culinary adventures and encourage you to go be brave in the kitchen.

Mise En Place

Here are the ingredients you’ll find in my Chicken Pot Pie Recipe…

  • Sweet Yellow Onion
  • Carrots – Peeled and diced
  • Celery
  • Garlic
  • Unsalted Butter
  • Frozen Peas – no need to thaw
  • Puff Pastry – takes 30 minutes to thaw
  • Ground Thyme
  • Chopped Rotisserie Chicken
  • Chicken Broth
  • Whole Milk
  • All Purpose Flour
  • Salt & Pepper
  • One Egg + Water = Egg Wash
The carrots, celery and onions are softened in butter to add a richness to the pot pie. You can opt to use olive oil if you’d like.

This recipe is a great combination of fresh ingredients and prepared food for convenience. For example, the onions, celery and carrots are freshly diced while the peas are from the freezer aisle. I don’t use canned peas due to the high sodium.

Also, instead of cooking the chicken from scratch, I use the meat from a store bought rotisserie chicken. This probably sheds 20-30 minutes of cooking time.

The Crust

One way to take your chicken pot pie to the next level is to change up the crust. Instead of traditional pie crust, I use puff pastry. I usually just lay it across the top of my pot pie mixture, but this time I cut thawed puff pastry into one-inch strips and weaved them together to make a lattice. I still brushed the pastry with an egg wash to help it reach a golden brown hue.

You may opt to simply lay the whole sheet of puff pastry across the top. Or you may come up with a fun or fancy crust design. Either way, go for it! Be brave and try something new for the fun of it.

All in All

Although my chicken pot pie isn’t exactly magazine cover worthy, it sure is delicious and the flavors are on point! The filling is hearty and creamy. The ingredients are traditional and simple. All of of these qualities make it a true comfort dish.

Chicken Pot Pie

Print Recipe Pin Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 Small, Sweet Onion chopped
  • 2-3 Carrots peeled and sliced
  • 2 Celery stalks
  • 1 teaspoon minced garlic
  • 6 Tablespoons Unsalted butter
  • 1 Sheet Frozen Puff Pastry Thawed
  • 1 12 oz Package Frozen Peas
  • 1/2 Tablespoon ground thyme
  • 1/3 Cup all purpose flour
  • 2 Cups chicken broth
  • 1 Cup whole milk
  • 1 Cup Rotisserie Chicken diced or shredded
  • 1 Egg
  • 1 Tablespoon water
  • salt and pepper (to taste)

Instructions
 

  • Preheat oven to 400 degrees F.
  • In a small bowl, whisk together egg and water. Set aside.
  • In heavy pan or skillet, melt butter. Saute carrots, onions, celery and garlic until vegetables are softened; about 6-8 minutes. Season lightly with salt and pepper.
  • Form a roux: Stir ground thyme and flour into vegetables until well combined. Allow to cook for about 2-3 minutes until flour melts and is bubbly.
  • Add stock and milk to pan. Stir for 2-3 more minutes until mixture thickens to a gravy like consistency. If needed, season with more thyme, salt and/or pepper.
  • Turn off heat and stir in the frozen peas and chicken.
  • Transfer mixture to a baking dish. Lightly lay the puff pastry (either as a full sheet or in a lattice) on top of the vegetable mixture.
  • Carefully, brush egg wash on the puff pastry. Optional: Sprinkle on salt flakes prior to baking.
  • Bake pot pie for 15- 20 minutes until pastry puffs and is golden brown.

Notes

  • Be sure to allow ample time for your frozen puff pastry to thaw.
  • If you don't have flaky salt for topping the puff pastry, you can lightly season with salt and pepper.
  • Feel free to add other seasonings to the pot pie such as parsley, rosemary and/or sage.
Keyword chicken

Tortilla-Crusted Chicken

Tortilla-crusted chicken is an entree that will definitely wow your guests! If you want to switch up taco night, make tortilla-crusted chicken. It’s fun to prep and is baked for a healthy alternative.

This is a throwback for me! I used to treat my husband (at the time, boyfriend) to tortilla-crusted chicken dinners when we were undergraduate students. We lived across the street from each other, and it was an easy and inexpensive date dinner to put together for college students- and it still is! The difference now is that I serve a little homemade salsa with it, and we have a little bundle of joy to share some with.

Tortilla-crusted chicken is FUN to make, especially if you are having a bad day. It involves crushing up chips and pounding the chicken thin. So, if you need to de-stress and feel like chowing down, this is the recipe for you.

Here’s how it’s made…

Prep the Tortilla Chips

I like to crush the chips in a gallon-sized freezer bag. The bag will later serve as a vessel for coating the chicken. I find using a rolling pin to crush the chips most comfortable. To get the chips broken down into even-sized crumbs, I roll one side of the bag a few times, then flip the bag over and roll again. I repeat this process until the tortilla chips are broken into a panko-like consistency.

Tortilla chips in a freezer bag being crushed by a rolling pin that is rolling over the bag.
I prefer crushing the chips with a rolling pin and a freezer bag.
Rolling pin next to bag of crushed tortilla chips.
Using a plastic freezer bag is convenient for coating the chicken in later steps. Plus, it’s one less dish to clean up.

Prep the Chicken

Next, you’ll want to prep the chicken. I prefer using boneless, skinless chicken pieces that I cut down myself. Two large chicken breasts can be split in half to create four servings. I recommend pounding the chicken pieces out to make the baking process quicker. This also tenderizes the chicken and is another fun time to relieve stress! You can use a rolling pin, mallet, or a heavy pan to do this.

Dredge & Bake

Dredging chicken can be pretty simple if you prep your station first. Remember, mise en place means “everything in place” before you start cooking. For more info, visit my post here.

You’ll want to set up a little dredging station that includes a bowl of flour, a bowl of egg wash, your bag of crushed tortilla chips, and a prepared baking sheet to place your dredged chicken pieces at the end.

Dredging station of flour, chicken, egg wash and crushed tortilla chips needed to make tortilla crusted chicken.
Setting up a dredging station is a form of mise en place or having “everything in place” before cooking.

Be sure to lightly season your chicken and the flour with salt and pepper before you begin. You’ll also mix the spices in the tortilla chips. Note: I don’t add salt or pepper to the tortilla chips because the store-bought chips are usually pretty salty.

When preparing the egg wash, I like to add a splash of water to the eggs as I whisk them. This loosens the egg slightly. It doesn’t take much, just a splash.

When ready, you’ll work with one piece of chicken at a time. You’ll first coat the chicken entirely in the seasoned flour, dip it in the egg wash, and then place it in the bag of tortilla chips. Close up the bag and shake to coat the chicken in the chip pieces- just like ‘Shake and Bake’! Remove the chicken from the bag and place on the prepared baking sheet. Repeat this process with the remaining three pieces of chicken and then bake until golden and cooked through.

Tortilla crusted chicken prepped on a sheet pan and ready to go in teh oven.

Serving

Once the chicken is baked, serve warm on a platter. It is fun to serve the chicken with optional toppings for your guests. Any toppings you would pair with tacos or fajitas go wonderfully with this dish: sour cream, cheese, salsa, limes, cilantro, etc.

If you are up to making homemade salsa, check out my recipe for Roasted Tomato Salsa.

Tortilla crusted chicken on the left with topping on the right.

All in All

This has been one of my favorite dishes over the last decade. It brings back so many fun memories! Christian and I always reminisce about funny college stories while eating this dish. I hope this becomes one of your favorites, too.

Do you have a dish or meal that brings back fun memories? If so, please share it in the comments. I’d love to hear!

Don’t forget to pin this recipe for later!!!

Up close shot of tortilla crusted chicken

Tortilla Crusted Chicken

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 Boneless, Skinless Chicken Breast about 1-1 1/2 pounds
  • 5-6 handfuls Tortilla Chips
  • 3/4 cup all purpose flour
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • salt and pepper (to taste)

Instructions
 

Prepare Tortilla Chips

  • Crush the tortilla chips in a gallon-sized freezer bag.
  • Mix in cumin, onion powder, and smoked paprika. If desired, add salt and pepper.

Prepare Chicken & Dredging Bowls

  • Split chicken breasts in half. Pound chicken with a heavy skillet or rolling pan until about 1 inch thick. Pat chicken dry with a paper towel and season with salt and pepper.
  • In a bowl or plate, season flour lightly with salt and pepper.
  • In another bowl or a small baking dish, whisk together the egg with a splash of water.
  • Prepare a rimmed baking sheet by spraying it lightly with your favorite cooking spray.

Dredge Chicken & Bake

  • One piece of chicken at a time dredge the chicken in the following order: coat with flour, dip in egg wash and then coat with tortilla chips. Place the chicken on the baking sheet and repeat this process with the remaining 3 pieces of chicken.
  • Bake the chicken at 375 degrees F until cooked through. This will take about 20-25 minutes. Flip the chicken halfway through.
  • When chicken is cooked, serve on a platter with desired toppings. Optional: Garnish with chopped cilantro.
    Tortilla crusted chicken on the left with topping on the right.
Keyword chicken