Ground Lamb Cabbage Rolls

A white bowl filled with two ground lamb cabbage rolls with potatoes.

Take a classic comfort dish for a spin with this recipe for Ground Lamb Cabbage Rolls. These Mediterranean-Style Stuffed Cabbage Rolls are a hearty and flavorful meal that’s perfect for any occasion. With the health benefits of ground lamb and cabbage, this slow cooked recipe is not only delicious but also nutritious. Whether you’re a seasoned cook or just starting out, this one-pot recipe is sure to become a new favorite in your kitchen.

A white bowl filled with two ground lamb cabbage rolls with potatoes.

WHAT DOES GROUND LAMB TASTE LIKE?

If you’ve never tried ground lamb before, it’s worth giving it a try to see if you enjoy its rich, savory taste. Eating lamb is part of my Serbian heritage. In fact, I’m quite sure lamb was given to me in my baby bottle.

Ground lamb has a distinct flavor that sets it apart from other types of ground meat. The taste of ground lamb can be described as rich, slightly gamey, and savory. It has a strong, earthy flavor that is similar to that of lamb chops or other lamb cuts. Some people may find the taste of lamb to be a bit too strong, while others enjoy it as a flavorful alternative to beef or pork.

TIPS ON MAKING THE BEST GROUND LAMB CABBAGE ROLLS

Although not traditional, I loved changing up a classic Cabbage Roll recipe by substituting ground beef with ground lamb. In addition, the use of lamb called for a variety of spices that would not normally be used when making the traditional recipe.

Here are a few tips to use when making these Lamb Stuffed Cabbage Rolls:

  • Salt the water for wilting the cabbage
  • Do NOT boil the leaves…a simmer is all you need to wilt the cabbage leaves (this will only take a few minutes)
  • Boiling the delicate leaves will make them fall apart
  • Drain the leaves on paper towels to soak up any excess water
  • Add the seasonings to the ground lamb, first
  • Do NOT over mix the meat mixture
  • Add the leftover raw, inner cabbage leaves to the bottom of the oven-safe pot to ensure the potatoes do not burn
  • Season every layer with a touch of salt and pepper (including the chopped tomatoes)
  • You can use whole tomatoes…just crush with your hands prior to adding them to the pot
  • Roll the stuffed cabbage rolls as tight as you can
  • Add enough stock to the pot to at least cover the cabbage rolls by half
  • Form meatballs with any leftover meat and add them to the pot
All of the ingredients for the Ground Lamb Mixture in a glass bowl ready to be mixed
A wilted piece of Napa cabbage laying on a white plate with a handful of ground lamb mixture placed on the core end of the cabbage
Eight uncooked ground lamb cabbage rolls sitting on a white plate
Thick-sliced potatoes covered with crushed tomatoes and layered with four raw, ground lamb cabbage rolls in a heavy bottom pot
Eight Ground Lamb Cabbage Rolls in a heavy bottom pot covered with crushed tomatoes ready to be cooked
A pot of cooked Ground Lamb Cabbage Rolls

HOW TO SERVE AND STORE LEFTOVER CABBAGE ROLLS

This Ground Lamb Cabbage dish is a hearty, one-pot meal. Serve the stuffed cabbage and potatoes with crusty bread, and/or a side salad. If you desire, top with sour cream or a yogurt sauce.

How to Store Cabbage Rolls

After making a delicious batch of Ground Lamb Cabbage Rolls, you may be wondering how to store them properly. Fortunately, cabbage rolls are easy to store and can be kept in the fridge or freezer for later consumption.

To store cabbage rolls in the fridge, place them in an airtight container. Make sure the cabbage rolls are completely cooled down before storing them in the fridge. Cabbage rolls can be stored in the fridge for up to 3-4 days. To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake in the oven at 350°F for 15-20 minutes, or until heated through.

Freezing Cabbage Rolls

If you want to store cabbage rolls for a longer period of time, freezing them is a great option. To freeze cabbage rolls, place them in an airtight container, or freezer-safe bag. Cabbage rolls can be stored in the freezer for up to 2-3 months.

When reheating frozen cabbage rolls, it’s important to thaw them first. You can do this by placing them in the fridge overnight. Once thawed, place the cabbage rolls in a baking dish and cover with foil. Bake in the oven at 350°F for 25-30 minutes, or until heated through.

When storing and reheating cabbage rolls, it’s important to keep food safety in mind. Always make sure that the cabbage rolls are heated to an internal temperature of 165°F before consuming. This will help prevent any food-born illnesses and ensure that your cabbage rolls are safe to eat.

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A white bowl filled with two ground lamb cabbage rolls with potatoes.

Ground Lamb Cabbage Rolls

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Description

Take a classic comfort dish for a spin with this recipe for Ground Lamb Cabbage Rolls. These Mediterranean-Style Stuffed Cabbage Rolls are a hearty and flavorful meal that’s perfect for any occasion. With the health benefits of ground lamb and cabbage, this slow cooked recipe is not only delicious but also nutritious. Whether you’re a seasoned cook or just starting out, this one-pot recipe is sure to become a new favorite in your kitchen.

Ingredients

Scale
  • 1 1/2 pounds ground lamb
  • 1 large head Napa cabbage
  • 1 28-ounce can whole or chopped tomatoes
  • 2 russet potatoes, peeled and thick-sliced
  • 2 1/2 teaspoons salt, divided
  • 1 teaspoon black pepper
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons lemon zest
  • 3 garlic cloves, minced
  • 1/4 white onion, minced
  • 3/4 cup cooked rice
  • 2 tablespoons fresh chopped parsley, plus more for garnish
  • 1 egg
  • 3 1/2 to 4 cups chicken stock

Instructions

  1. Preheat oven to 350°.
  2. Bring a pot or deep pan of water almost to a boil.
  3. Trim the bottom core of the Napa cabbage to release the leaves (you should get about 8 large leaves).
  4. Salt the water. Add the cabbage leaves and cook for about 2 minutes to wilt.
  5. Transfer onto paper towels to dry.
  6. Add the ground lamb to a large bowl. Sprinkle the meat with 1 teaspoon salt, the black pepper, cumin, coriander, and oregano. 
  7. Add the lemon zest, minced garlic and onions, cooked rice, fresh parsley and egg.
  8. Mix just until fully incorporated (Do NOT over mix). 
  9. Lay down one wilted cabbage leave onto a flat surface.
  10. Trim away any hard core.
  11. Grab some of the meat mixture and place on the core end. 
  12. Roll once, grab the sides and fold them on the top. Continue rolling to form.
  13. Finish the remaining. 
  14. Form meatballs with any of the remaining meat mixture.
  15. Line the bottom of an oven-safe, heavy bottom pot with the leftover raw cabbage leaves.
  16. Add the sliced potatoes in a single layer. Season with a touch of salt and pepper.
  17. Spoon on about 3/4 of the chopped tomatoes. Season with a sprinkling of salt.
  18. Place the cabbage rolls. Top with the remaining tomatoes. 
  19. Pour in the stock (Enough to cover the cabbage rolls by half).
  20. Cover and bake for 2 hours. 
  21. Serve the cabbage rolls with the melty potatoes. Garnish with fresh chopped parsley and cracked black pepper.
  22. ENJOY!

Notes

  • salt the water used to wilt the cabbage
  • do NOT boil the leaves as this may cause them to fall apart
  • one large head of Napa cabbage should yield about 8 usable leaves
  • do NOT over mix the ground lamb mixture
  • recipe will yield about 4 to 5 servings
  • see post for additional tips and notes
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Dinner
  • Method: Moderate
  • Cuisine: Polish/Serbian

Nutrition

  • Serving Size: 2 rolls

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GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Mediterranean-Style Baked Grouper

a white, round baking dish filled with Mediterranean-Style Baked Grouper. Includes, grouper fish, olives, tomatoes, cannellini beans and lemon slices.

If you’re looking for a flavorful and healthy dinner recipe that’s easy to make, look no further than to this Mediterranean-Style Baked Grouper recipe. This baked fish dish is packed with fresh ingredients like cherry tomatoes, lemon slices, olives, cannellini beans, and garlic. The combination of these ingredients gives this quick and easy weeknight dinner a savory, tangy flavor that’s sure to please.

a white, round baking dish filled with Mediterranean-Style Baked Grouper. Includes, grouper fish, olives, tomatoes, cannellini beans and lemon slices.

LET’S TALK GROUPER

Grouper is a type of fish that belongs to the family Serranidae. They are commonly found in tropical and subtropical waters and are known for their mild, delicate flavor and firm, white flesh. Grouper can be prepared in a variety of ways, including grilling, baking, and frying.

Grouper is low in calories, and high in protein. This type of fish is an excellent choice for those who want to eat healthy. It’s also a good source of omega-3 fatty acids, which are essential for maintaining heart health.

Substitutes for Grouper

If grouper is hard to locate, any of the following types of fish are great substitutes:

  1. Snapper – Similar in texture and flavor to grouper, snapper is a good substitute when grouper is not available.
  2. Halibut – Halibut has a firm, flaky texture and a mild flavor that makes it a good substitute for grouper in many recipes.
  3. Cod – Cod is a white fish with a mild, slightly sweet flavor and a firm texture that makes it a versatile substitute for grouper.
  4. Sea Bass – Sea bass has a mild, sweet flavor and a firm, flaky texture that makes it a good substitute for grouper.
  5. Mahi-Mahi – Mahi-Mahi has a mild, sweet flavor and a firm, flaky texture that makes it a good substitute for grouper in many recipes.

Alternatively, prepare this Mediterranean-Style fish recipe using salmon. It’s a must try, and another great substitute for grouper.

INGREDIENTS FOR MEDITERRANEAN-STYLE GROUPER

Grouper – Use skinless grouper. Use a whole filet, or individual filets cut to about 5 to 6-ounces per person. Baking time will lessen when using individual fish filets.

Seasoning – Feel free to adjust the spices to your liking.

Olives – In Mediterranean cuisine, olives are often used as a topping for salads and pizzas, and as an ingredient in sauces, stews, and casseroles. They add a rich, salty flavor to dishes and pair well with other traditional Mediterranean ingredients such as tomatoes and herbs like oregano and thyme.

Cannellini Beans – Cannellini beans are a great addition to a baked fish recipe, as they add protein, fiber, and a creamy texture that compliments the flavors of the fish and other ingredients.

Tomatoes – Tomatoes are a common ingredient in healthy Mediterranean fish recipes and are used for their bright color, sweet flavor, and nutritional value.

Mediterranean-Style Grouper ready to be baked. A round, white baking dish is filled with a grouper filet, lemon slices, cherry tomatoes, olives and cannellini beans

HOW TO MAKE HEALTHY MEDITERRANEAN BAKED FISH

As mentioned above, this baked fish recipe is easy to prep and will take only 20 minutes to bake:

  1. Preheat the oven to 375°.
  2. Rinse the skinless grouper fillets and pat them dry with a paper towel. Place them in a large baking dish lined with olive oil.
  3. Season the grouper with the spice mixture. Add thinly sliced lemon to the top of the grouper.
  4. Surround the baking dish with the cherry tomatoes, cannellini beans, olives and garlic.
  5. Drizzle everything with a touch of olive oil. Season with salt and black pepper.
  6. Cover the baking dish with foil and bake for 20-25 minutes, or until the grouper is cooked through and flakes easily with a fork.
  7. Remove the foil and broil the fish for an additional 2-3 minutes, or until the top is golden brown.
  8. Serve the Mediterranean-Style Baked Grouper right out of the oven with your favorite side.

HOW TO SERVE AND STORE BAKED FISH

Overall, the key to serving a great side dish with Mediterranean-Style Baked Grouper is to keep it light, fresh, and flavorful. Choose a pairing that compliment the flavors of the fish without overpowering it. The incredible sauce formed from the tomatoes is a perfect pairing to the briny olives and rich, creamy cannellini beans.

Here are a few suggestions for what to serve alongside your healthy baked grouper:

  • Roasted vegetables: Roasted vegetables like zucchini, eggplant, bell peppers, and onions are a perfect compliment to the flavors of the baked grouper.
  • Rice, Couscous or quinoa: A light and fluffy grain like basmati rice, couscous or quinoa is a great way to balance out the richness of the baked grouper.
  • Green salad: A simple green salad with lettuce, cucumber, and cherry tomatoes is a refreshing and healthy side dish that pairs well with the Mediterranean-style flavors of the baked grouper. Dress the salad with a light vinaigrette made with olive oil, lemon juice, and Dijon mustard.
  • Tzatziki sauce: Tzatziki is a creamy Greek yogurt sauce that is flavored with garlic, cucumber, and dill. It’s a perfect compliment to the rich and flavorful baked grouper, and adds a refreshing and tangy element to the dish.

Leftovers

Leftover Mediterranean-Style Baked Grouper can last in the fridge for up to 3 days, if stored properly. To store leftover baked grouper, follow these steps:

  1. Allow the leftover baked grouper to cool down to room temperature.
  2. Place the leftovers in an airtight container or wrap them tightly with plastic wrap.
  3. When you’re ready to reheat the leftovers, remove them from the fridge and allow them to come to room temperature before reheating.
  4. Reheat the leftovers in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are heated through.

It’s important to note that leftover baked grouper should be reheated to an internal temperature of 165°F (74°C) to ensure that it is safe to eat. Additionally, if the leftovers have been in the fridge for more than 3 days, or show any signs of spoilage such as an off smell or appearance, they should be discarded.

If you are a fan of grouper, try out a few of these recipes:

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a white, round baking dish filled with Mediterranean-Style Baked Grouper. Includes, grouper fish, olives, tomatoes, cannellini beans and lemon slices.

Mediterranean-Style Baked Grouper

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Description

If you’re looking for a flavorful and healthy dinner recipe that’s easy to make, look no further than to this Mediterranean-Style Baked Grouper recipe. This fish dish is packed with fresh ingredients like cherry tomatoes, lemon slices, olives, cannellini beans, and garlic. The combination of these ingredients gives this quick and easy weeknight dinner a savory, tangy flavor that’s sure to please.

Ingredients

Scale
  • 1 lb. grouper filet, skinless and boneless
  • 1 tablespoon olive oil
  • 1/2 kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 lemon, sliced thin
  • 1 cup cherry tomatoes, halved
  • 1 can cannellini beans, rinsed and drained
  • 3/4 cup olives, pitted
  • 2 garlic cloves, sliced
  • 1 tablespoon fresh chopped parsley, for garnish

Instructions

  1. Preheat the oven to 375°.
  2. In a small bowl, mix together 1/4 salt, 1/2 teaspoon black pepper, the garlic and onion powder, paprika and oregano.
  3. Rinse the grouper filet(s) and pat them dry with a paper towel. Place them in a large baking dish lined with olive oil. 
  4. Season the grouper with the spice mixture. Top with thinly sliced lemon.
  5. Surround the baking dish with the cherry tomatoes, cannellini beans, olives and garlic.
  6. Drizzle everything with a touch of olive oil. Season with salt and black pepper. 
  7. Cover and bake for 20 to 25 minutes, or until the grouper is cooked through and flakes easily with a fork.
  8. Remove the cover and broil for 2 to 3 minutes, or until the top is golden brown.
  9. Serve immediately and ENJOY!

Notes

  • cut individual grouper filets into 5 to 6-ounce portions.
  • baking time will lessen when using individual filets
  • see post for additional tips and notes
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: Seafood

Nutrition

  • Serving Size: 1 serving

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Columbia’s Famous 1905 Salad

Columbia's Famous 1905 Salad in a wooden bowl with big wooden forks

Columbia’s Famous 1905 Salad is a classic dish that has been a staple of the Columbia Restaurant in Tampa, Florida, for over a century. This iconic salad was first created by the restaurant’s founder, Casimiro Hernandez Sr., in 1905, and has been a beloved menu item ever since. The salad is a delicious mix of lettuce, ripe tomatoes, baked ham, Swiss cheese, olives, and a secret blend of dressing. The flavor of Columbia’s 1905 Salad is unique and unforgettable.

Columbia's Famous 1905 Salad in a wooden bowl with big wooden forks

THE HISTORY OF COLUMBIA’S 1905 SALAD

The Columbia Restaurant was founded in 1905 by Casimiro Hernandez Sr., a Cuban immigrant who came to Tampa in search of a better life. He started his restaurant in the heart of Ybor City, a vibrant and bustling neighborhood that was home to many other immigrants from Cuba, Spain, and Italy.

Thanks to Hernandez’s innovative and delicious menu, the restaurant quickly became a favorite among locals and visitors alike. In 1905, he created the Famous 1905 Salad. Easily, this new dish would become one of the restaurant’s most popular and enduring offerings.

According to legend, Hernandez created the salad on a busy day when he needed to come up with a quick and satisfying meal for a group of hungry customers. Creatively, he took ingredients that he had on hand, including lettuce, tomatoes, ham, and Swiss cheese, and combined them with a dressing made from his own secret recipe.

Amazingly, the resulting salad was an instant hit. The 1905 Salad soon became a signature dish at the Columbia Restaurant. Over the years, the recipe has been passed down through the Hernandez family, and is still made today using the same basic ingredients and dressing.

HOW TO MAKE THE 1905 SALAD

Thankfully, making Columbia’s Famous 1905 Salad is relatively simple. However, the key to its success lies in the quality and freshness of the ingredients.

  • fresh, crisp lettuce
  • ripe tomatoes
  • baked ham
  • Swiss cheese
  • green olives

The secret to the salad’s unique flavor is the dressing. Luckily, it’s available for purchase. The exact recipe is a closely guarded secret, known only to the Hernandez family and a few trusted employees. However, after careful investigation, most believe the dressing is a blend of olive oil, vinegar, Worcestershire sauce, garlic and other spices.

To make the salad, the ingredients are tossed together in a large bowl, and then drizzled with the dressing. The result is a colorful and flavorful dish that is as delicious as it is visually appealing.

WHY IS COLUMBIA’S 1905 SALAD SO FAMOUS?

Over a century after its creation, Columbia’s 1905 Salad is still one of the most popular dishes on the restaurant’s menu. Here’s why:

  • the salad is simply delicious
  • fresh greens, savory ham, tangy Swiss cheese, and briny olives pair perfectly with the dressing
  • Columbia’s 1905 Salad has a strong sense of history and tradition
  • the restaurant is a beloved institution in Tampa, Florida and has been a gathering place for generations of family and friends
  • when ordering the Famous 1905 Salad, diners feel like they are participating in this rich history and sense of community

TIPS ON MAKING COLUMBIA’S FAMOUS 1905 SALAD

  • use fresh ingredients
  • spin the lettuce to remove excess water
  • dress using a high-quality olive oil
  • homemade croutons can be substituted with store-bought

SERVING AND STORING 1905 SALAD

Serve this Famous 1905 Salad as a meal, or with your favorite protein. This tasty salad would be great for a dinner party, or easy weeknight meal. Who doesn’t like a quick and easy salad for dinner recipe?

If you are preparing this amazing ham and Swiss salad for meal prep, store without dressing! Honestly, I tested placing the leftover dressed salad in the fridge, and it was really good. Albeit not as crunchy, but still incredible!

Store leftover salad in an airtight container for up to 3 days. Leftover 1905 Salad Dressing with last up to a week in the fridge.

MORE SALAD RECIPES!

If you love salads of any kind, take a look at these fabulous salad recipes:

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all of the ingredients for Columbia's famous 1905 salad in a big wooden salad bowl

Columbia’s Famous 1905 Salad

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Print Recipe

Description

Columbia’s Famous 1905 Salad is a classic dish that has been a staple of the Columbia Restaurant in Tampa, Florida, for over a century. This iconic salad was first created by the restaurant’s founder, Casimiro Hernandez Sr., in 1905, and has been a beloved menu item ever since.

Ingredients

Scale
  • 1 small head iceberg lettuce, chopped
  • 1/2 cup ham, julienned
  • 1/2 cup Swiss cheese, julienned
  • 2 large, ripe tomatoes or 1 cup cherry tomatoes
  • 1/4 Spanish or green olives
  • 1/4 red onion, thinly sliced
  • 1/2 cup Romano cheese, finely grated, plus for garnish
  • 1/2  to 3/4 cup croutons
  • cracked black pepper, for garnish

FOR THE DRESSING:

  • 1/2 cup olive oil
  • 1/3 cup white wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano

Instructions

  1. Mix all of the ingredients for the dressing in a bottle or bowl. Reserve.
  2. If making homemade croutons, cube bread and add to a bowl with a drizzle of olive oil and garlic salt. Lay on a baking sheet in a single layer. Bake in a 375° oven for 5 to 8 minutes. (toss a few times).
  3. Grab a large salad bowl. 
  4. Add in lettuce, red onion, cherry tomatoes, olives, ham, Swiss cheese, Romano cheese and croutons.
  5. Dress the salad to your liking (you will not need all of the dressing).
  6. Toss. Garnish with a touch more finely grated Romano cheese and freshly cracked black pepper.
  7. ENJOY!

Notes

  • spin the lettuce to remove added water
  • homemade croutons are best, but can be substituted with store-bought
  • use fresh ingredients
  • see post for additional notes and tips
  • Prep Time: 15 minutes
  • Category: Salad, Dinner
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

a photo of me leaning against a brick wall with my logo, "Charlotte Fashion Plate" to the left of me
a photo of me and my husband with our two dogs in Christmas pajamas sitting in front of a Christmas tree
a photo of me in a white dress sitting on a bench with my dog viva on her hind legs kissing me

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Copycat Portillo’s Chopped Salad

The copycat version of Portillo's chopped salad in a big wooden bowl with wooden forks.

This hearty salad is a perfect meal for any time of day, whether you’re looking for a light lunch or a satisfying dinner. The good news is, you can easily recreate Portillo’s Chopped Salad at home using this recipe!

If you’ve ever visited a Portillo’s, you’re probably familiar with their famous chopped salad. It’s a refreshing and delicious mix of vegetables, meats, and cheese. All of the ingredients are chopped up into bite-sized pieces and tossed with a tangy, and slightly sweet, Creamy Italian Dressing.

Of course, I had to add my own spin on the famous salad. This salad recipe can be customized to your liking. You can add or subtract any ingredients you want, making it perfect for picky eaters, or those with dietary restrictions.

Ingredients

  • Lettuce: In my opinion, chopped mixed lettuce in a bag worked well. Feel free to substitute with chopped Romaine.
  • Bacon: The crispier, the better! Pre-cooked bacon can be used in a pinch!
  • Vegetables: Add or subtract to your liking.
  • Blue Cheese: Tangy blue cheese can be substituted with gorgonzola, feta, or your favorite cheese.
  • Dressing: This creamy Italian dressing was the perfect way to dress this salad. Simple olive oil and vinegar would be a great substitute.
  • Chicken: Leave out, or substitute with grilled shrimp.
  • Mayo: Yogurt would be a great substitute for the mayo.
  • Pepita: Roasted pepitas add another level of texture. Leave out, or substitute with your favorite toasted nuts!

How to Prepare Portillo’s Chopped Salad

  1. Start frying the diced bacon.
  2. As the bacon is frying, combine all of the ingredients for the dressing in a jar. Shake.
  3. Season the chicken breast with garlic powder, onion powder, paprika and black pepper on both sides.
  4. Cook the pasta to al dente, drain.
  5. Once the bacon is crisp, remove from the pan and allow the excess fat to drain on paper towels.
  6. Remove all but about two tablespoons of the bacon fat from the pan. Add the chicken breast.
  7. While the chicken is cooking, prep the remaining salad ingredients.
  8. Once the chicken is fully-cooked and browned on both sides, remove from the pan and chop into small pieces.
  9. Add the lettuce to a large bowl, along with the chicken, pasta and remaining ingredients.
  10. Dress the salad to your liking.
  11. Toss and serve in large bowls with crusty or garlic bread.

Tips on Making Copycat Portillo’s Chopped Salad

  • Feta or diced provolone can be substituted for the blue cheese.
  • To make this salad even healthier, eliminate the bacon and cheese. Add more vegetables like broccoli and/or cauliflower.
  • If you want to make this Copycat Portillo’s Chopped Salad ahead of time, you can prepare all of the ingredients and keep them separate until you’re ready to serve. Then just toss everything together with the dressing when you’re ready to eat.
  • This easy chopped salad can also be a great way to use up any leftover vegetables or meats you have in your fridge. Just chop them up and toss them in!
  • If preparing this crowd-pleasing salad for meal prep, leave out the avocado until ready to serve.
  • When chopping the ingredients, try to make the knife cuts as consistent, as you can. As for the red onion, I decided not to dice them. Oftentimes, a dice is just way too much of a bite. So, I sliced them very thin.
  • You WILL have leftover dressing! Store in the fridge for up to a week.
  • Serve with crusty bread or garlic toast!
Copycat Portillo's chopped salad in a wooden salad bowl ready to be dressed and tossed. The salad contains Romaine lettuce, diced avocado, halved cherry tomatoes, thinly sliced red onion, black pepper, cucumbers and black pepper.
Add the ingredients to a large bowl.
The copycat version of Portillo's chopped salad in a big wooden bowl with wooden forks.

How to Serve and Store Leftovers

This copycat Portillo’s Chopped Salad is hearty enough to serve on its own, but it also pairs well with:

  • Soup: A bowl of tomato basil soup or minestrone makes a comforting combo.
  • Bread: Serve with garlic bread, focaccia, or a warm baguette for a satisfying meal.
  • Serving: For the best texture, serve the salad immediately after adding the dressing. If you anticipate leftovers, keep the dressing separate and toss it in just before serving.
  • Storing: Store undressed salad in an airtight container in the refrigerator for up to 3 days. If already dressed, it’s best enjoyed within 24 hours to prevent sogginess.
  • Refreshing leftovers: If the lettuce softens, toss in a handful of fresh lettuce or cabbage to bring back some crunch before serving.

More Hearty Salad Recipes to Love

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The copycat version of Portillo's chopped salad in a big wooden bowl with wooden forks.

Copycat Portillo’s Chopped Salad

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Description

This hearty salad is a perfect meal for any time of day, whether you’re looking for a light lunch or a satisfying dinner. The good news is, you can easily recreate Portillo’s Chopped Salad at home using this recipe!

Ingredients

Scale
  • 4 slices thick-cut bacon, diced
  • 1  5 to 6-ounce boneless chicken breast
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 3/4 cup ditalini pasta
  • 4 cups mixed lettuce in a bag
  • 1/2 cup blue cheese crumbles
  • 3/4 cup cherry tomatoes, quartered
  • 3 mini cucumbers, halved and sliced thin
  • 1/4 red onion, thinly sliced
  • 1 avocado, diced
  • 2 tablespoons roasted pepitas
  • 1 teaspoon black pepper

FOR THE DRESSING:

  • 1/2 cup mayo
  • 1/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons Herb de Provence or Italian seasoning
  • 1 garlic clove, minced
  • 1/3 cup Parmesan cheese, finely grated
  • 1 teaspoon sugar

Instructions

  1. Start frying the diced bacon.
  2. As the bacon is frying, combine all of the ingredients for the dressing in a jar. Shake.
  3. Season the chicken breast with garlic powder, onion powder, paprika and black pepper on both sides.
  4. Cook the pasta to al dente, drain.
  5. Once the bacon is crisp, remove from the pan and allow the excess fat to drain on paper towels.
  6. Remove all but about two tablespoons of the bacon fat from the pan. Add the chicken breast.
  7. While the chicken is cooking, prep the remaining salad ingredients.
  8. Once the chicken is fully-cooked and browned on both sides, remove from the pan and chop into small pieces.
  9. Add the lettuce to a large bowl, along with the chicken, pasta and remaining ingredients.
  10. Dress the salad to your liking.
  11. Toss and serve in large bowls with crusty or garlic bread.

Equipment

Large Wooden Salad Bowl

Notes

  • Don’t forget to salt the water for the pasta.
  • Chopped Romaine lettuce can be substituted for the bagged salad.
  • Add or Delete any of the salad ingredients based on your liking.
  • Salad yields 6 servings.
  • See post for more Tips and Notes!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch, Dinner, Meal Prep
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving

Did you make this recipe?

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GET TO KNOW ME!

a photo of me leaning against a brick wall with my logo, "Charlotte Fashion Plate" to the left of me
a photo of me and my husband with our two dogs in Christmas pajamas sitting in front of a Christmas tree
a photo of me in a white dress sitting on a bench with my dog viva on her hind legs kissing me

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Cheesy Reuben Sliders with Homemade Russian Dressing

Six Cheesy Reuben Sliders sitting on top of a piece of brown parchment paper with chips and a bowl of homemade Russian dressing in the background

If you’re a fan of the Reuben Sandwich, then you’re going to love these Cheesy Reuben Sliders! These mini sandwiches are packed with all of the classic Reuben flavors – corned beef, sauerkraut, Swiss and Gruyere cheese, and a homemade Russian dressing – all nestled inside King’s Hawaiian buttery rolls. Above all, these small sandwiches are perfect for game day, parties, or just a fun family dinner. This crowd-pleasing recipe is sure to be a hit.

Are you a big fan of corned beef? If so, here are several ways your can prepare it at home, along with a few yummy recipes using corned beef as the star of the show:

Six Cheesy Reuben Sliders sitting on top of a piece of brown parchment paper with chips and a bowl of homemade Russian dressing in the background

WHAT IS A REUBEN SANDWICH?

A Reuben sandwich is a classic deli sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing. All of this goodness is sandwiched between slices of rye bread and grilled until the cheese is melted and the bread is crispy.

Typically, these toasty sandwiches are served hot and often accompanied by a pickle spear and a side of fries or potato chips. The Classic Reuben Sandwich is said to have originated in the early 20th century at the now-defunct Reuben’s Delicatessen in New York City. Ever since, it has become a beloved American classic.

Corned Beef

Corned beef is a type of meat that is typically made from brisket, which is a cut of beef from the breast or lower chest of the cow. The term “corned” refers to the curing process that the meat undergoes, which involves soaking it in a brine solution. Traditionally, the brine is made up of water, salt, sugar, and various spices such as cloves, allspice, and mustard seeds.

The curing process helps to preserve the meat and give it a distinctive salty and savory flavor. Corned beef is commonly used in sandwiches, stews, and other dishes, particularly in Irish and Jewish cuisine.

INGREDIENTS FOR CHEESY REUBEN SLIDERS

King’s Hawaiian Buttery Rolls – Any slider buns will do, but these are the best!

Corned Beef – A great way to use leftover homemade corned beef or grab some at the deli counter.

Sauerkraut – Thoroughly drain and squeeze out as much of the liquid as you can.

Swiss Cheese – Sliced or shredded.

Gruyère Cheese – Shredded is best. Can opt to leave out!

Russian Dressing – The classic condiment to a Reuben sandwich. Feel free to substitute with Thousand Island Dressing.

Melted Butter and Caraway Seeds – Brush the top of the buns with melted butter for extra flavor and texture. Caraway seeds are optional. However, the addition of the seeds give that dark rye flavor to the corned beef sliders.

Six uncooked Reuben sliders sitting on a parchment lined baking sheet ready to be baked. Sliders are filled with cheese, corned beef, sauerkraut and the top bun is brushed with melted butter and topped with caraway seeds

HOW TO MAKE REUBEN SLIDERS

These Cheesy Reuben Sliders are so easy to prepare. Honestly, every single bite is packed full of flavor!

  1. Preheat oven to 350°.
  2. Combine all of the ingredients for the Russian Dressing in a bowl. Mix well.
  3. Start assembling the reuben sliders.
  4. Slice the slider buns in half, horizontally, create one large top and bottom (do NOT separate the individual buns).
  5. Place the bottom layer on a parchment lined baking sheet or in a greased baking dish.
  6. Evenly, layer on the Swiss cheese, corned beef, sauerkraut and Gruyère cheese (all in that order).
  7. Spread a generous layer of Russian dressing on the inside of the top bun. Place top bun.
  8. Brush top bun with melted butter. Sprinkle on caraway seeds.
  9. Cover and bake for 15 to 20 minutes, or until the cheese is melted and the sliders are heated through.
  10. Remove cover and bake for an additional 5 minutes, or until the rolls are golden brown and crispy.
  11. Cut and serve with french fries, or potato chips!

SERVING AND STORAGE

Once the Cheesy Reuben Sliders are finished baking, remove them from the oven and let cool for a few minutes before serving. Honestly, these little sandwiches are the perfect size for snacking, and they’re sure to be a hit with anyone who loves a good Reuben Sandwich.

These mini Reuben Sliders are a great party food idea, perfect as a game day recipe, and/or for a family dinner. Easily serve with potato chips or hand cut fries, and do NOT forget the pickle!

To store, tightly wrap leftovers in foil or plastic wrap. Place in fridge for up to two days. Reheating is best done wrapped in foil in the oven.

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Six Cheesy Reuben Sliders sitting on top of a piece of brown parchment paper with chips and a bowl of homemade Russian dressing in the background

Cheesy Reuben Sliders with Homemade Russian Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

If you’re a fan of the classic Reuben sandwich, then you’re going to love these Cheesy Reuben Sliders! These mini sandwiches are packed with all of the classic Reuben flavors – corned beef, sauerkraut, Swiss and Gruyere cheese, and a homemade Russian dressing – all nestled inside King’s Hawaiian buttery rolls. Perfect for game day, parties, or just a fun family dinner. This crowd-pleasing recipe is sure to be a hit.

Ingredients

Scale
  • 1/2 package King’s Hawaiian Buttery Rolls
  • 1/2 pound corned beef
  • 3 slices Swiss Cheese
  • 3 ounces Gruyère cheese, shredded
  • 5 ounces sauerkraut, drained and liquid squeezed out
  • 2 to 3 tablespoons Russian dressing, plus more for serving (see recipe below)
  • 2 tablespoons melted butter
  • 1/2 to 1 teaspoon caraway seeds

FOR THE RUSSIAN DRESSING:

  • 1/2 cup mayo
  • 3 tablespoons ketchup
  • 1 teaspoon Sriracha
  • two dashes Worcestershire sauce
  • 1/2 shallot, grated
  • 1 tablespoon prepared horseradish
  • 1 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 350.
  2. In a bowl, combine all of the ingredients for the Russian Dressing. Mix well.
  3. Slice the slider buns in half, horizontally. Create one large top and bottom (do NOT separate the individual buns).
  4. Place the bottom layer onto a parchment lined baking sheet or in a greased baking dish.
  5. Evenly, layer on the Swiss cheese, corned beef, sauerkraut and Gruyère cheese (in that order).
  6. Spread a generous layer of Russian dressing on the inside of the top bun. Place top bun.
  7. Brush the top bun with melted butter. Sprinkle on caraway seeds.
  8. Cover with tin foil and bake for 15 to 20 minutes, or until the cheese is melted and the sliders are heated through.
  9. Remove the foil and bake for an additional 5 minutes, or until the rolls are golden brown and crispy.
  10. Cut and serve with french fries, or potato chips.
  11. ENJOY!

Notes

  • Sliced deli corned beef can be substituted for homemade corned beef.
  • Double both the sandwich and Russian dressing recipe if making a full package of Hawaiian rolls.
  • Be sure to squeeze out as much of the liquid from the sauerkraut.
  • See post for additional tips and notes.
  • Plan on at least 2 sliders per person.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Dinner
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 2 sliders

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

a photo of me leaning against a brick wall with my logo, "Charlotte Fashion Plate" to the left of me
a photo of me and my husband with our two dogs in Christmas pajamas sitting in front of a Christmas tree
a photo of me in a white dress sitting on a bench with my dog viva on her hind legs kissing me

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! Honestly, I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Crunchy Panko Crusted Fish Sandwich

Crispy Panko Crusted Fish Sanwich using a Brioche bun covered in sesame seeds with hand cut fries on the side and in the background

This Crunchy Panko Crusted Fish Sandwich is a delectable delight that will tantalize your taste buds! Serve this crunchy fish sandwich on a soft, toasted brioche bun and top with peppery arugula, and a tangy, homemade tartar sauce coleslaw. Add a side of Hand Cut Fries that are perfectly cooked to a crispy golden-brown and seasoned with just the right amount of salt.

For an special touch when serving this perfectly fried fish sandwich, display on this newspaper print parchment sheets.

Crispy Panko Crusted Fish Sanwich using a Brioche bun covered in sesame seeds with hand cut fries on the side and in the background

LET’S TALK FISH

Luckily, my local fishmonger had fresh corvina in stock on the day I made this Crunchy Fish Sandwich. Corvina fish is a type of marine fish that is highly valued for its mild and sweet flesh, making it a popular choice for seafood lovers.

This type of fish is quite versatile and can be cooked in various ways, including grilling, baking, and frying. Corvina is commonly found in Latin American, Caribbean, and Mediterranean cuisines. As a seafood delicacy, Corvina fish is a highly sought-after ingredient in gourmet dishes and is often served in high-end restaurants.

For a lighter and healthier preparation, try my Corvina with Tomatoes.

Substitutions for Corvina

Corvina is a firm, yet flaky fish that holds up well in a perfectly fried fish sandwich.

If you are unable to find Corvina fish in your area or simply want to try a different type of fish, there are several alternatives that can be used as substitutes. Here are some options:

  • Cod: Cod is a mild-tasting fish with a firm texture that can be substituted for Corvina in many dishes.
  • Red snapper: Red snapper has a similar texture and flavor to Corvina fish, making it a suitable replacement in many recipes.
  • Sea bass: Sea bass is another fish that can be substituted for Corvina. It has a mild, delicate flavor and firm flesh that works well in a variety of dishes.
  • Mahi-mahi: Mahi-mahi has a slightly stronger flavor than Corvina, but it has a similar texture and can be used in many of the same ways.
  • Halibut: Halibut is a firm and meaty fish that can be used as a substitute for Corvina in recipes where a mild flavor is desired.

Can I use frozen fish?

Fresh fish is preferred. However, if you do not have fresh, you can substitute with frozen. Thaw completely and pat dry to remove excess water.

INGREDIENTS TO MAKE A PANKO CRUSTED FISH SANDWICH

Fish – Fresh, skinless and boneless (center cut) filets weighing approximately 4 to 5 ounces.

Homemade Tartar sauce – Prepare homemade tartar sauce using my recipe, or use store-bought (my recipe will make more than enough to layer on the top bun and mix with the slaw.

Creamy Coleslaw – Mix green and red cabbage (or bagged coleslaw mix) with a touch of homemade tartar sauce instead of a traditional coleslaw dressing. As an alternative, top the Panko Crusted Fish with shredded lettuce.

Spices – The fish is simply seasoned with salt and pepper, whereas the flour dredge adds onion powder and garlic powder.

Panko – Coating the fish in panko breadcrumbs will create a deliciously crunchy texture. Alternatively, traditional breadcrumbs can be used.

Brioche Bun – Brioche buns have a rich, buttery flavor and chewy texture. Potato buns, ciabatta or Challah bread would be the closest substitutes.

Peppery Arugula – Arugula adds another flavor dimension. You can leave out, or substitute with shredded lettuce.

Oil – Both canola and peanut oil have a high smoke point and are great for perfectly frying fish.

HOW TO MAKE A CRISPY PANKO CRUSTED FISH SANDWICH

Follow my step-by-step instructions to create this Easy Fish Sandwich Recipe with Crispy Panko Breading. The fish will be perfectly fried and flavorful!

Homemade Tartar Sauce:

  • Combine all of the ingredients in a bowl for the homemade tartar sauce. Mix well. 
  • Add a few tablespoons of the homemade tartar sauce to the coleslaw mix. Coat well.
  • Place both the tartar sauce and coleslaw in the fridge while you prepare the fish.

Crispy Fish:

  • Heat the oil and melt the two tablespoons of butter in a deep frying pan (350° to 375°).
  • Prepare the dredging station by combining the flour, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, garlic powder and onion powder in a bowl. Whisk the eggs in a separate bowl. Add the panko breadcrumbs to another bowl.
  • Pat the fish dry and season on both sides with salt and pepper.
  • Lightly coat the fish in the flour. Shake off any excess.
  • Fully dip in the beaten egg, allowing any excess to drain off.
  • Add the fish to the panko breadcrumbs, making sure to coat on all sides and the edges.
  • Place the fish in the pan. Allow to fry until the fish is fully cooked, and crispy on all sides. Time will depend on the thickness of the fish (Approximately 6 minutes on one side and another 3 minutes on the other for a thicker cut of fish).

How to Assemble the Crunchy Panko Crusted Fish Sandwich:

  • While the fish is frying, brush the melted butter on the inside of the buns. Flip and brush the top of the buns with butter and sprinkle on sesame seeds. Toast in a toaster oven or oven.
  • Once the fish is fully-cooked and crunchy, allow to drain any excess oil on paper towels. Sprinkle with a touch of kosher salt.
  • Build the crunchy fish sandwich by adding a layer of homemade tartar sauce and a small handful of fresh arugula to the toasty bottom bun. Place the fish. Top with the coleslaw mix and top bun.
  • Serve with homemade french fries, or potato chips.

HOW TO SHALLOW FRY FISH

The oil has to be at the perfect temperature. If it’s too low, the coating will absorb too much grease. If it’s too hot, you not only run the risk of burning the panko crust, but the fish may not be fully-cooked.

This crunchy, panko-crusted fish recipe calls for a shallow fry, instead of a deep fry. Heat the oil and butter together in a deep frying pan to approximately 350° to 375°.

Deep Frying Fish

As an alternative to shallow frying the fish, feel free to deep fry. Anytime I deep fry, I always use this deep cast iron pot. Using a deep-fry thermometer is an easy way to test if the oil is hot enough.

Another simple method is to insert the tip of a wooden spoon into the oil. If bubbles surround the spoon, you are good to go. However, if the oil is bubbling against the spoon aggressively, the oil is too hot!

TIPS ON MAKING THE BEST CRUNCHY PANKO CRUSTED FISH SANDWICH

Here are some tips on how you can make this crispy, panko-crusted fish sandwich:

  • For best results, use fresh fish.
  • Coating the fish in seasoned flour first with help the crunchy panko breadcrumbs adhere to the fish when frying.
  • Make sure the oil is at the perfect temperature (between 350° and 375°)
  • If preparing homemade shoestring french fries, start deep frying them prior to frying the fish.
  • Fry the fish until it’s golden brown and crispy.
  • The homemade tartar sauce and coleslaw mix can be prepared ahead of time (recommended).
  • As an alternative to the tartar sauce coleslaw and arugula, add lettuce and tomato toppings.
  • Add cheese if you so desire.

MORE FISH AND CHIPS RECIPES

As an alternative to this easy to make crispy fish sandwich recipe, try some of my other fried and blackened fish recipes, along with fish and seafood ideas for lent:

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Crispy Panko Crusted Fish Sanwich using a Brioche bun covered in sesame seeds with hand cut fries on the side and in the background

Crunchy Panko Crusted Fish Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

This Crunchy Panko Crusted Fish Sandwich is a delectable delight that will tantalize your taste buds! This fish sandwich is served on a soft, toasted brioche bun and topped with peppery arugula, and a tangy tartar sauce coleslaw. But that’s not all! The dish is also accompanied by a side of Hand Cut Fries that are perfectly cooked to a crispy golden-brown and seasoned with just the right amount of salt.

Ingredients

Scale
  • 2, 4 to 5-ounce white fish filets, skin-off and boneless
  • 2 hamburger-style brioche buns
  • 1 teaspoon sesame seeds
  • 3/4 cup oil for frying
  • 2 tablespoons butter, plus enough melted for toasting the buns
  • 1/2 cup AP flour
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 eggs, beaten
  • 1 1/2 cups panko bread crumbs
  • 1 cup coleslaw mix (green and red cabbage)
  • 2 ounces fresh baby arugula

FOR THE TARTAR SAUCE:

  • 3/4 cup mayonnaise 
  • 1 tablespoon dill relish, plus a teaspoon of the liquid
  • 1 tablespoon sweet relish
  • 1 1/2 teaspoons stoneground mustard

Instructions

  1. Combine all of the ingredients in a bowl for the tartar sauce. Mix well. 
  2. Add a few tablespoons of the homemade tartar sauce to the coleslaw mix. Coat well.
  3. Place both the tartar sauce and coleslaw in the fridge while you prepare the fish.
  4. Heat the oil and melt the two tablespoons of butter in a deep frying pan (350° to 375°).
  5. Prepare the dredging station by combining the flour, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, garlic powder and onion powder in a bowl. Whisk the eggs in a separate bowl. Add the panko breadcrumbs to another bowl.
  6. Pat the fish dry and season on both sides with salt and pepper.
  7. Lightly coat the fish in the flour. Shake off any excess.
  8. Fully dip in the beaten egg, allowing any excess to drain off.
  9. Add the fish to the panko breadcrumbs, making sure to coat on all sides and the edges.
  10. Place the fish in the heated oil. Allow to fry until fish is fully cooked and crispy on all sides. Time will depend on the thickness of the fish (Approximately 6 minutes on one side and another 3 minutes on the other for a thicker cut of fish).
  11. While the fish is frying, brush the melted butter on the inside of the buns. Flip and brush the top of the buns with butter and sprinkle on sesame seeds. Toast in a toaster oven or oven.
  12. Once the fish is fully-cooked and crunchy, allow to drain any excess oil on paper towels. Sprinkle with a touch of kosher salt.
  13. Build the sandwich by adding a layer of homemade tartar sauce and a small handful of fresh arugula to the toasty bottom bun. Place the fish. Top with the coleslaw mix and top bun.
  14. Serve with homemade french fries or chips. 
  15. ENJOY!

Notes

    • For best results, use fresh fish.
    • Coating the fish in seasoned flour first with help the crunchy panko breadcrumbs adhere to the fish when frying.
    • Make sure the oil is at the perfect temperature (between 350° and 375°)
    • If preparing homemade shoestring french fries, start deep frying them prior to frying the fish.
    • Fry the fish until it’s golden brown and crispy.
    • The homemade tartar sauce and coleslaw mix can be prepared ahead of time (recommended).
    • As an alternative to the tartar sauce coleslaw and arugula, add lettuce and tomato toppings.

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  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dinner
  • Method: Moderate
  • Cuisine: Seafood

Nutrition

  • Serving Size: 1 sandwich

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

a photo of me leaning against a brick wall with my logo, "Charlotte Fashion Plate" to the left of me
a photo of me and my husband with our two dogs in Christmas pajamas sitting in front of a Christmas tree
a photo of me in a white dress sitting on a bench with my dog viva on her hind legs kissing me

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Lamb Meatball Mediterranean Salad Bowl

A Lamb Mediterranean Meatball Salad in a white bowl with charred bread in the background

Looking for a delicious and healthy salad bowl that packs a flavor punch? Try my Lamb Meatball Mediterranean Salad Bowl! This colorful and satisfying dish features juicy, tender lamb meatballs seasoned with fragrant Mediterranean herbs and spices, paired with crisp mixed greens, blistered cherry tomatoes, tangy red onions and cucumbers, and a whipped feta cheese. Drizzled with lemon juice, this Mediterranean Salad Bowl is a perfect balance of protein, fiber, and healthy fats. Whether you’re looking for a quick and easy lunch or a hearty dinner, this Lamb Meatball Salad is sure to satisfy your cravings and keep you feeling energized all day long.

A Lamb Mediterranean Meatball Salad in a white bowl with charred bread in the background

LAMB MEATBALLS

Looking for a delicious and easy way to switch up your meatball game? Try these mouthwatering lamb meatballs! Lamb meat is a great source of protein, iron, and other essential nutrients, making it a healthy choice for any meal.

Made with high-quality ground lamb and a blend of aromatic herbs and spices, these meatballs are a flavor explosion in every bite. Whether you’re looking for a protein-packed snack, a savory appetizer, or a hearty addition to your favorite pasta or salad, these tender lamb meatballs are the perfect choice. Take your taste buds on a Mediterranean adventure!

Tips for Making Better Lamb Meatballs

  • Use a quality lamb product.
  • Instead of using traditional breadcrumbs, break up a slice of bread and soak in heavy whipping cream or milk (you will not need an egg).
  • Mix the ingredients just until combined for the most tender meatballs.
  • Be gentle when rolling into meatballs.
  • As an alternative to frying the meatballs on the stovetop, bake in the oven at 350° for about 15 minutes.
  • Fry in batches, if necessary to ensure the meatballs brown and NOT steam.
Ingredients in a white bowl for lamb meatballs

INGREDIENTS FOR THE PERFECT LAMB MEATBALL MEDITERRANEAN SALAD

I’ll admit, there are a lot of moving parts to this incredible Mediterranean Salad recipe. However, if you follow my simple steps, this healthy and delicious meal will come together in just over 30 minutes!

  • Lamb Meatballs: For tender and juicy meatballs, do NOT skip the bread soaked in heavy whipping cream
  • Blistered Tomatoes: Just dump in an oven-safe dish with olive oil, salt and pepper and bake for about 25 minutes
  • Rice: Basmati or Jasmine rice adds a bit more bulk and nuttiness (leave out if you prefer)
  • Simple Cucumber and Red Onion: Mini cucumbers combine with thinly sliced red onion and dressed with olive oil and red wine vinegar
  • Whipped Feta: In a food processor, blend crumbled feta with cream cheese, black pepper, a pinch of salt and olive oil until smooth and creamy
  • Mixed Greens: Hearty greens add another level of flavor and texture
  • Olives: Add texture and brininess

MORE TIPS ON MAKING THE BEST LAMB MEATBALL MEDITERRANEAN SALAD BOWL

  • This recipe calls for prepared rice. So be sure to either already have the rice prepared, or start the rice first.
  • The blistered tomato sauce is yummy! Drizzle on the finished dish for added flavor.
  • Add chickpeas for added protein and crunch.
  • This Meatball Salad recipe will yield three generous servings as a dinner portion, or 5 servings for lunch, making this Mediterranean Bowl perfect for meal prep.
  • Serve with warmed pita or charred bread.

STORAGE AND LEFTOVERS

These Lamb Meatballs are easy to make in bulk and can be stored in the fridge or freezer for quick and easy meals throughout the week. Simply reheat in the oven or microwave, and enjoy!

Not only are our lamb meatballs a tasty and convenient option for meal prep, but they’re also a great source of essential nutrients like iron and B vitamins.

This entire Mediterranean Salad Bowl, sealed tightly in an airtight container, will last 4 to 5 days in the fridge.

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Lamb Meatball Mediterranean Salad in a white bowl with charred bread and blistered tomatoes in the background

Lamb Meatball Mediterranean Salad Bowl

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Description

Looking for a delicious and healthy salad bowl that packs a flavor punch? Try my Lamb Meatball Mediterranean Salad Bowl! This colorful and satisfying dish features juicy, tender lamb meatballs seasoned with fragrant Mediterranean herbs and spices, paired with crisp mixed greens, blistered cherry tomatoes, tangy red onions and cucumbers, and a whipped feta cheese. Drizzled with a zesty lemon juice, this Mediterranean Salad Bowl is a perfect balance of protein, fiber, and healthy fats.

Ingredients

Scale
  • 1 pound ground lamb
  • 1 to 2 tablespoons oil for frying meatballs
  • 4 ounces mixed greens
  • 1 1/2 cups prepared rice
  • 1/2 cup mixed olives, pitted
  • 1 slice hearty bread, torn into tiny pieces
  • 1/3 cup heavy whipping cream or milk
  • 3 to 4 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped plus more for finished garnish
  • 1 tablespoon lemon zest
  • 1 1/4 tsp dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)

FOR THE BLISTERED TOMATOES:

  • 8 ounces cherry tomatoes
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

FOR THE WHIPPED FETA:

  • 4 ounces crumbled feta
  • 4 ounces whipped cream cheese
  • 1 to 2 tablespoons olive oil (add until smooth and creamy)
  • 1/2 teaspoon black pepper
  • pinch of salt

FOR THE CUCUMBER SALAD:

  • 3 to 4 mini cucumbers, sliced into thin rounds
  • 1/4 red onion, sliced thin
  • 1/2 tablespoon olive oil
  • 1 1/2 teaspoons red wine vinegar

Instructions

  • Heat oven to 375°.
  • In an oven-safe dish, add the cherry tomatoes, olive oil, salt and pepper. Bake uncovered for 25 minutes.
  • Once the tomatoes are placed in the oven, start preparing the meatballs.
  • In a bowl, break up the bread and mix with the heavy whipping cream. Allow to soak for a few minutes.
  • Add in the remaining meatball ingredients. Gently mix until just combined.
  • Heat a few tablespoons of oil in a pan to medium. Form meatballs.
  • Fry until they are fully-cooked and browned on all sides.
  • As the meatballs are frying, prepare the cucumber salad and reserve in fridge.
  • In a food processor, add the feta, cream cheese, salt, pepper and one tablespoon of the olive oil.
  • Blend and check consistency. Add more olive oil and blend until smooth and creamy.
  • Build the salad by adding a 1/2 cup of prepared rice on one side of the bowl and a few ounces of mixed greens on the other side.
  • Add a few dollops of whipped feta and top with a few spoonfuls of the blistered tomatoes (drizzle on some of that yummy liquid too).
  • Add a handful of the cucumber salad, along with 4 to 5 meatballs.
  • Place a few olives, lemon wedge and garnish with fresh chopped parsley.
  • For added flavor, drizzle on the juice from the blistered tomatoes.
  • ENJOY!

Notes

  • Rice can be prepared ahead of time, or leave out if you wish.
  • Cucumber salad and whipped feta can also be prepared in advance.
  • See post for additional notes and tips!
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Lunch, Dinner
  • Method: Moderate
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving

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GET TO KNOW ME!

a photo of me leaning against a brick wall with my logo, "Charlotte Fashion Plate" to the left of me
a photo of me and my husband with our two dogs in Christmas pajamas sitting in front of a Christmas tree
a photo of me in a white dress sitting on a bench with my dog viva on her hind legs kissing me

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Country Sausage Breakfast Bowl with Duck Eggs

A country sausage breakfast bowl with two fried duck eggs on top and garnished with sliced jalapeños

This Country Sausage Breakfast Bowl is the perfect combination of savory sausage, crispy hash browns, and rich, yolky duck eggs. The inclusion of onion, red peppers and diced jalapeño adds depth to the taste, while salt and pepper bring out the natural flavors of the ingredients.

Serve this dish for a delicious and filling breakfast or brunch. The combination of protein from the sausage and carbohydrates from the hash browns and eggs makes it a balanced meal to start your day, or enjoy as Breakfast for Dinner!

A country sausage breakfast bowl with two fried duck eggs on top and garnished with sliced jalapeños

WHY A BREAKFAST BOWL?

This hearty and flavorful Sausage Breakfast Bowl is the perfect way to start your day. The combination of savory sausage, crispy hash browns, and eggs is balanced out by the addition of healthy veggies like onion, red bell pepper, jalapeño, and spinach. If you love my Breakfast Skillet recipe, you will love this one too!

It’s so easy to make a delicious breakfast in one bowl that will keep you full and energized all morning long!

Although this recipe uses fried eggs, feel free to substitute with poached or fluffy scrambled eggs.

LET’S TALK DUCK EGGS!

Eggs are a staple in many households! Chicken eggs are more readily available, but have you ever tried duck eggs?

Duck eggs are a specialty food that is gaining popularity among food lovers and culinary enthusiasts. These eggs are slightly larger and have a more intense flavor than chicken eggs, making them an excellent choice for a variety of dishes. They are also rich in nutrients and provide a great source of protein and healthy fats.

Most grocery stores now carry duck eggs, or seek out your local farmers for fresh duck eggs!

What do duck eggs taste like?

Duck eggs have a rich and buttery flavor, with a creamier texture than chicken eggs. They have a slightly sweet and nutty taste, with a slightly stronger yolk flavor than chicken eggs. The yolks are also a deep yellow color, making them a beautiful addition to dishes like quiches, frittatas, egg-based desserts, and this Country Sausage Breakfast Bowl.

Whether you’re looking to add a unique twist to your breakfast, or seeking a rich and flavorful ingredient for your cooking and baking, duck eggs are an excellent choice. They are versatile and can be used in a variety of dishes, from savory to sweet. Taste the difference for yourself!

What’s the difference between duck eggs and chicken eggs?

While both duck eggs and chicken eggs are similar in appearance, there are some key differences that set them apart.

One of the most noticeable differences is the size of the eggs. Duck eggs are typically larger than chicken eggs, with a thicker shell. They also have a higher content of fat and protein, making them a nutritious and filling food option.

The yolks of duck eggs are also creamier and have a deeper yellow color than chicken egg yolks.

Another difference between duck eggs and chicken eggs is the way they cook. Duck eggs have a slightly thicker white, which means they hold their shape better when cooked. Seriously, the yolk rarely breaks when making sunny-side up duck eggs!

AIR FRYER HASH BROWNS

Air fryer hash browns are a quick and healthy way to enjoy this classic dish. By using an air fryer, you can achieve the same crispy and delicious results as traditional fried hash browns, but with less oil and a healthier cooking method. Hash browns add a great element of texture to this Country Sausage Breakfast Bowl.

The use of just two tablespoons of oil in this recipe is enough to ensure the hash browns are crispy, while the high heat of the air fryer helps to cook them evenly and thoroughly. Instead of buying refrigerated or frozen hash browns, shred leftover potatoes, for a budget-friendly and waste-free dish.

Of course, if you do not have an air fryer, crisp up the hash browns in a skillet, or in the oven.

If you are looking to replace your current air fryer, I love this combination Air Fryer by Gourmia!

INGREDIENTS NEEDED TO MAKE THIS DELICIOUS BREAKFAST BOWL

  • Country Sausage: About a pound of your favorite country or breakfast sausage.
  • Eggs: Chicken eggs can be substituted for duck eggs.
  • Hash Browns: Refrigerated were used in this recipe, but you can substitute with frozen or shredded potatoes.
  • Onions: As little, or as much as you want. Minced garlic is also an option.
  • Red Pepper: Add yellow, green and orange, too!
  • Diced Jalapeño: Leave out if you desire.
  • Baby Spinach: About two big handfuls will do
  • Seasonings: Season the potatoes your way!
  • Cheese: Add cheese, if you please!

LEFTOVERS AND STORAGE

This breakfast dish will easily serve four, or will make for a hearty and filling breakfast for dinner, for two!

A Sausage and Egg Breakfast Bowl is so filling and can be stored in the refrigerator in an airtight container up to three days. A breakfast dish like this is also great for meal prep.

MORE BREAKFAST IDEAS!

If breakfast is your jam (pun intended), check out some of my favorite recipes:

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A country sausage breakfast bowl with two fried duck eggs on top and garnished with sliced jalapeños

Country Sausage Breakfast Bowl with Duck Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

This Country Sausage Breakfast Bowl is the perfect combination of savory sausage, crispy hash browns, and rich, yolky duck eggs. The inclusion of onion, red peppers and diced jalapeño adds depth to the taste, while salt and pepper bring out the natural flavors of the ingredients. Serve this dish for a delicious and filling breakfast or brunch.

Ingredients

Units Scale
  • 1 pound country sausage
  • 1 pound refrigerated or frozen hash browns
  • 4 duck or 8 chicken eggs
  • 1 tablespoon butter
  • 1/2 small onion, diced
  • 1 small red pepper, diced
  • 1 jalapeño, diced
  • 2 cups baby spinach
  • 2 tablespoons olive oil
  • 1 1/4 teaspoon salt, divided
  • 1 1/4 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika

Instructions

  1. Start by browning the sausage in a pan. Break apart.
  2. If using an air fryer for the hash browns, preheat to 375°.
  3. Add the hash browns to a bowl. Pour on the olive oil. Season with 1/2 tsp kosher salt, 1/2 tsp black pepper, the onion powder, garlic powder and paprika.
  4. Toss to coat.
  5. Coat the air fryer basket with non-stick spray. Arrange the hash browns in a single layer.
  6. Air fry for about 15 to 18 minutes. Toss a few times.
  7. When the sausage is almost fully cooked, add in the onions, red bell peppers and jalapeños. Soften for a few minutes.
  8. Add the spinach. Season with the salt and pepper. Allow to just wilt.
  9. Melt the butter in a frying pan. Crack the eggs in the pan. Season with salt and pepper. 
  10. Fry the eggs sunny-side up.
  11. Grab a bowl, starting building with a layer of crispy hash browns, add a 1/4 of the sausage mixture, then top with the fried eggs.
  12. Garnish with fresh jalapeño slices and/or fresh parsley.
  13. ENJOY!

Notes

  • duck eggs will make this extra rich
  • alternatively, pan fry or bake the hash browns
  • add cheese, if you desire
  • see post for more tips and substitutions
  • the recipe will yield 4 breakfast size servings, or 2 large dinner servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

a photo of me leaning against a brick wall with my logo, "Charlotte Fashion Plate" to the left of me
a photo of me and my husband with our two dogs in Christmas pajamas sitting in front of a Christmas tree
a photo of me in a white dress sitting on a bench with my dog viva on her hind legs kissing me

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Creamy Lobster Pot Pie

Creamy Lobster Pot Pie sitting on a small wooden board

Creamy Lobster Pot Pie is one luxurious, and decadent dish. The rich, flavorful lobster filling pairs perfectly with the flaky, buttery puff pastry crust. This indulgent seafood pie recipe is one way to level up a classic pot pie. Lobster Pot Pie may become your new favorite cheat meal. Seriously, don’t look at the nutrition information!

The creamy lobster filling is very similar to my Lobster Newburg Sauce. Although I saw a lot of similar recipes for Lobster Pot Pie, Cooking with Cocktail Rings was my inspiration!

Creamy Lobster Pot Pie sitting on a small wooden board

WHAT’S NOT TO LOVE ABOUT LOBSTER POT PIE?

The making of Lobster Pot Pie is heavily influenced by French cuisine. Homard en Croûte (French Lobster Pie) calls for the incorporation of brandy, instead of sherry, which adds another dimension of luxurious flavor. In all honesty, the French term even sounds much more appealing. Am I right?

Also, what can be better than pairing a rich, savory cream sauce with chunks of sweet lobster then topped with a flaky, buttery crust?

This decadent pot pie recipe is a perfect addition to your Feast of the Seven Fishes meal on Christmas Eve, or even for Valentine’s Day Dinner at Home for that special someone. Honestly, I would have serve Lobster Pot Pie all year long if I could!

INGREDIENTS AND SUBSTITUTIONS

  • LOBSTER – Maine lobster, whole or just the tails, works great in this recipe. Find cooked, shelled lobster if you can for timesaving. If not, cook a whole lobster and/or lobster tails (Seal extra lobster in an airtight bag and freeze for up to three months).
    • TIP: Use the lobster shells with vegetables and water to make your own lobster stock as I do when making Lobster Bisque. (If you are not a fan of lobster, substitute with your favorite fish and/or seafood).
  • POTATOES – Easily substitute the red potatoes in this recipe with creamy, Yukon gold. Dice small for cooking and aesthetics.
  • SHERRY WINE – Cooking sherry is NOT an acceptable substitute. Use sherry wine, or substitute with brandy.
  • SEAFOOD STOCK – Homemade is best. However, seafood stock in a carton worked well for me.
  • HERBS – Fresh Tarragon is a great substitute for the fresh parsley (sorry, I’m not a fan of tarragon)
  • PUFF PASTRY (pâte feuilletée) – Highly recommend either frozen, or refrigerated puff pastry. Making your own is great, but very time consuming.

MORE TIPS ON MAKING THE BEST CREAMY LOBSTER POT PIE

  • plan on dedicating about an hour from start to finish (assuming lobster is cooked and shelled)
  • if using frozen puff pastry, thaw according to package directions (keep refrigerated until ready to use)
  • use dainty, tiny knife cuts on the vegetables (makes for a better presentation for such an elegant dish)
  • allow the raw flour taste to cook off for a few minutes prior to adding the stock
  • use the heavy cream!
  • do NOT forget the nutmeg (used in the French version)
  • the more lobster, the better (lobster chunks in every single bite)
  • cut the puff pastry into rounds much larger than the opening of the dish…drape over the sides (you will thank me)
  • pull the pastry tight around the edges (you do not want the dough to sink into the filling)
  • make a tiny slice at the top of the dough for venting (allowing the steam to escape will keep the crust flaky and prevent the filling from overflowing)
  • brush egg wash over the entire surface of the dough (the end result will be a glistening brown, flaky crust)
creamy lobster pot pie filling inside two white fluttered edge ramekins
Two lobster pot pies sitting on a parchment lined baking sheet with a sheet of puff pastry on top ready to be baked

SERVING SUGGESTIONS AND STORAGE

Although you can make this Creamy Lobster Pot Pie in one large (12″ to 14″) baking dish. I prefer individual seafood pies using 8-ounce to 10-ounce ramekins. The full recipe will easily make three, 8-ounce pies, or two, 10-ounce pies with a little left over for a smaller portion.

This Creamy Lobster dish is hearty, comforting and filling. Serve on its own, or with a light side salad.

Store leftovers in the fridge for up to two days. Reheat in oven for best results. Uncooked lobster pies, if stored properly, can be frozen for up to three months. Bake frozen at 400° for about 40 to 45 minutes.

OTHER CREAMY LOBSTER RECIPES TO TRY!

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Creamy Lobster Pot Pie sitting on a small wooden board

Creamy Lobster Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

Creamy Lobster Pot Pie is one luxurious, and decadent dish. The rich, flavorful lobster filling pairs perfectly with the flaky, buttery puff pastry crust. This indulgent seafood pie recipe is one way to level up a classic pot pie. Lobster Pot Pie may become your new favorite cheat meal. 

Ingredients

Scale
  • 1 pound lobster meat, cooked and cut into chunks (leave a few claws whole)
  • 1 to 2 sheets puff pastry
  • 2 cups seafood stock
  • 1 tablespoon olive oil
  • 1 stalk celery with leaves, tiny dice
  • 1 small leek, halved and sliced thin
  • 1 small shallot, tiny dice
  • 2 small red potatoes, diced small
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup sherry wine
  • 2 tablespoons butter, plus more for lining the ramekins
  • 3 tablespoons flour
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup heavy whipping cream
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cayenne
  • 1 egg, beaten

Instructions

  1. Preheat oven to 400°.
  2. Heat oil in a heavy bottom pot.
  3. Add in the leeks, celery, shallots and potatoes. Season with salt and pepper.
  4. Soften for about 5 minutes.
  5. Add the sherry wine and allow to cook off until it’s almost fully evaporated.
  6. Add the butter and allow to melt.
  7. Coat the vegetables with the flour. Cook off the raw flour taste for a few minutes.
  8. Pour in the seafood stock. Scrape up any bits on the bottom.
  9. Add in the parsley. Allow to simmer for 10 minutes.
  10. Pour in the heavy whipping cream, nutmeg and cayenne. Cook for two more minutes.
  11. Taste for salt.
  12. Turn off the heat. Fold in the lobster meat.
  13. Line the inside of the ramekins with butter (try to avoid the top edges).
  14. Ladle the creamy lobster mixture into the ramekins (not overflowing)
  15. Remove the puff pastry from the oven and turn out onto a lightly floured surface.
  16. Cut round circles out of the pastry dough larger than the circumference of the ramekins.
  17. Place the pastry on top of the ramekins. Stretching over the top to avoid sinking into the mixture.
  18. Allow the pastry to run down the edges of the ramekin for a rustic look.
  19. Make a small slice in the middle of the dough for venting.
  20. Place ramekins on a parchment lined baking sheet.
  21. Brush the surface and edges of the pastry with an egg wash. 
  22. Bake for 20 to 25 minutes. Puff pastry should be fully-cooked, golden brown and flaky.
  23. Serve and ENJOY!

Notes

SEE POST FOR NOTES, SUBSTITUTIONS AND TIPS!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Moderate
  • Cuisine: Seafood

Nutrition

  • Serving Size: 1 serving

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

a photo of me leaning against a brick wall with my logo, "Charlotte Fashion Plate" to the left of me
a photo of me and my husband with our two dogs in Christmas pajamas sitting in front of a Christmas tree
a photo of me in a white dress sitting on a bench with my dog viva on her hind legs kissing me

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!