Dinner Archives - WonkyWonderful

Greek Lemon Chicken Soup

Nicole Harris — Thu, 05 Nov 2026 22:22:06 +0000

Greek Lemon Chicken Soup, traditionally known as Avgolemono, is a Mediterranean classic comfort meal. Simple ingredients, easy cleanup and about 30 minutes for this dinner.

I call this my “Feel Better Soup”. Because whatever ails you, this will make you feel better. You are feeling a cold coming on, Eat Lemon Chicken Soup. You’ve been out in the frigid cold all day, Eat Lemon Chicken Soup. Your boyfriend ran off with your best friend, Eat Lemon Chicken Soup (while plotting your revenge).

This Greek Lemon Chicken Soup is a silky smooth chicken soup thickened with eggs. The soup has the most amazing lemon flavors, and contains rice making this a filling meal that can easily be served as a quick weeknight dinner.

What Is Greek Lemon Chicken Soup?

Avgolemono (pronounced ahv-goh-LEH-moh-noh) is a traditional Greek egg-and-lemon sauce that gives this soup its signature creamy texture and tangy flavor. Rice or orzo is commonly added to make it hearty, while fresh dill or parsley provides a lovely finishing touch.

Tips for the Best Greek Lemon Chicken Soup

Always use fresh lemons. Bottled lemon juice simply doesn’t deliver the same bright, fresh flavor.
Temper the eggs slowly. Adding hot broth gradually prevents the eggs from scrambling.
Never boil after adding eggs. High heat can cause the silky broth to separate or curdle.
Adjust the lemon to your taste. Start with less and add more until you find your perfect balance.
Use chicken thighs for extra flavor. They stay juicy and add richness to the broth.
Keep the consistency in mind. Rice absorbs broth as it sits, so add extra broth when reheating.
Finish with fresh herbs. Dill is particularly lovely with lemon and chicken.

FAQs

Does Greek Lemon Chicken Soup contain cream?

No. Traditional Avgolemono gets its creamy consistency from eggs gently blended with lemon juice and warm chicken broth. No heavy cream is necessary.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a great shortcut. Shred the cooked chicken and add it to the soup toward the end of cooking.

Can I use orzo instead of rice?

Yes. Orzo is a delicious alternative to rice. Cook it in the broth until tender, following the package instructions.

How do I prevent the eggs from scrambling?

The secret is tempering. Slowly whisk warm broth into the egg-lemon mixture before adding it to the pot. Keep the heat low and avoid boiling the soup afterward.

What To Serve With Greek Chicken Soup

Crusty Artisan Bread: Perfect for soaking up every last drop of lemony broth.
Garden Salad: Give it a Greek twist by adding fresh tomatoes, cucumber, olives, feta, and oregano make a refreshing pairing.
Warm Pita Bread: A delicious addition for dipping. Or Cloud Bread for a low carb dipper.
Roasted vegetables: Try zucchini, carrots, or asparagus.
Lemon Greek Olives: Serve as a simple appetizer.
Lemon wedges: Let everyone add an extra squeeze of citrus to their bowl.

Try these other hearty soups: Beef Tortilla Soup, Bacon Cheeseburger Soup, Slow Cooker Potato Soup.

You are feeling a cold coming on, Eat Lemon Chicken Soup. You’ve been out in the frigid cold all day, Eat Lemon Chicken Soup. Your boyfriend ran off with your best friend, Eat Lemon Chicken Soup (while plotting your revenge).

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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup, traditionally known as Avgolemono, is a Mediterranean classic comfort meal. Simple ingredients, easy cleanup and about 30 minutes for this dinner.

Course Dinner

Cuisine Mediterranean

Keyword chicken soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 359kcal

Author Nicole Harris

Ingredients

1 tablespoon olive oil
1 onion peeled and finely diced
2 celery stalks peeled and finely diced
2 medium carrots finely diced
8 cups chicken stock
3/4 cup arborio rice
4 eggs
2/3 cup lemon juice
1 tablespoon finely grated lemon rind
2 cups cooked shredded chicken
Salt and pepper to taste
Fresh dill leaves for garnishing (optional)

Instructions

Heat the olive oil in a large saucepan over a medium-high heat. Add the diced onion, celery and carrots, and cook, stirring, for 4 minutes or until softened.
Add the chicken stock and bring to the boil. Add the arborio rice, stir to combine, then reduce the heat to a simmer. Allow to cook, stirring occasionally, for 10 minutes or until the rice is cooked through.
Add the eggs, lemon juice and lemon rind to a small mixing bowl. Whisk until well combined, adding a ladle of liquid from the simmering soup while continuing to whisk.
Pour the egg mixture into the soup, stirring until well combined. Add the shredded chicken and stir. Gently simmer until the soup has thickened and the chicken has heated through. Season to taste with salt and pepper.
Divide the soup between serving bowls and garnish with the dill and/or parsley.

Nutrition

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Lasagna alla Bolognese

Nicole Harris — Wed, 04 Nov 2026 20:23:19 +0000

Rich meat ragù, silky béchamel, sheets of pasta, and a golden Parmigiano-Reggiano crust come together in one of Italy’s most beloved dishes, Lasagna alla Bolognese.

Does it get better than Lasagna Night at Grandma’s or Mom’s? Nope. Lasagna is definitely in the Top 5 of Comfort Foods, maybe even Top 3. It is amazing how sitting down with the family and enjoying a meal like this can transport us back to those evenings spent with the family at Grandma’s house.

We made the CLASSIC BOLOGNESE SAUCE for meal-prep. Then we used that sauce to make Tagliatelle Bolognese, Polenta Bolognese and Rigatoni al Forno. Now we are using the premade bolognese sauce to make the ultimate comfort food, Lasagna alla Bolognese.

Lasagna alla Bolognese vs Regular Lasagna

Lasagna alla Bolognese traditionally uses slow-cooked meat ragù, béchamel sauce, fresh pasta and Parmigiano-Reggiano. Many other lasagna variations use ricotta, mozzarella, or different meat and vegetable fillings.

Tips for Making the Best Lasagna alla Bolognese

Never rush the ragù. Slow cooking allows the meat, vegetables, wine, and tomatoes to develop deep, delicious flavors.
Don’t make the béchamel too thick. It should be creamy and spreadable, helping the pasta layers stay moist.
Use freshly grated Parmesan. Parmigiano-Reggiano provides much better flavor than pre-grated cheese.
Avoid excessive sauce. Too much liquid can make the lasagna soggy and difficult to slice.
Let it rest before serving. This is essential for neat slices and beautifully defined layers.
Prepare it ahead. The ragù can be made in advance, making assembly much easier.

Béchamel Tips

Problem: The béchamel has lumps that won’t dissolve. Solution: Lumps in béchamel form when cold milk hits hot roux: the starch on the outside of the lump gelatinizes instantly before the interior can hydrate. Always add warm (not cold) milk in a slow stream while whisking constantly. If lumps have already formed, use an immersion blender directly in the pot, or pass the sauce through a fine-mesh sieve.

MAKE-AHEAD, STORAGE & TIPS

Make-ahead: Fully assembled lasagna can be refrigerated unbaked for up to 24 hours. Add 10–15 minutes to the covered baking time.

Freezer: Freeze fully assembled and unbaked, tightly wrapped, for up to 2 months.

Storage: Refrigerate baked leftovers up to 4 days. Reheat portions covered with foil at 325°F for 15 minutes.

Pasta sheets: No-boil dried sheets work well and are recommended for ease. If using fresh pasta sheets, reduce covered baking time to 20 minutes.

The resting step: 10 minutes minimum. The internal temperature continues to rise and the béchamel firms up enough to hold clean slices. Skipping it produces a delicious but unpresentable result.

Lasagna Bolognese FAQs

Does authentic Lasagna alla Bolognese contain ricotta?

No. The traditional Bolognese version uses béchamel rather than ricotta. This gives it a smooth, creamy consistency.

Can I make the lasagna ahead of time?

Absolutely! You can prepare the ragù and béchamel in advance, or assemble the entire dish andrefrigerate itbefore baking. Keep it covered and bake within 24 hours for best quality.

How do I prevent lasagna from becoming watery?

Make sure the ragù is sufficiently reduced, avoid overly thin béchamel, and use pasta accordingto itspreparation instructions. Allowing the lasagna to rest after baking also helps.

How long should lasagna rest after baking?

Allow it to rest for approximately 15–20 minutes. This helps the layers settle and makes serving easier.

Can I use store-bought pasta sheets?

Of course! Fresh or dried store-bought lasagna sheets work well. Just follow the package instructions for preparation.

Why is traditional Bolognese lasagna green?

The pasta is traditionally made with spinach, which gives the sheets their beautiful green color. If you can find the green pasta sheets feel free to use in this recipe.

What to Serve with Lasagna alla Bolognese

Fresh Italian Garden Salad.
Garlic-roasted vegetables.
Crusty focaccia or Italian bread.
A simple Tomato and Cucumber Salad.
A light Italian-style Antipasto.

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Lasagna alla Bolognese

Rich meat ragù, silky béchamel, sheets of pasta, and a golden Parmigiano-Reggiano crust come together in one of Italy's most beloved dishes, Lasagna alla Bolognese.

Course Dinner

Cuisine Italian

Keyword dinner recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 793kcal

Author Nicole Harris

Ingredients

BÉCHAMEL

1½ oz unsalted butter
1½ oz all-purpose flour
1¾ cups whole milk, warmed
Salt and freshly grated nutmeg to taste

ASSEMBLY

10 0z Classic Bolognese Sauce
6 dry lasagna sheets no-boil style works
3 oz Parmigiano Reggiano, freshly grated
Butter for greasing the baking dish

Instructions

Make the béchamel: Melt butter in a saucepan over medium heat. Add flour all at once and stir constantly for 1–2 minutes until a pale golden paste forms (roux). Add warm milk gradually in a thin stream, whisking continuously to prevent lumps. Cook, stirring, until the sauce thickens and coats the back of a spoon, 5–7 minutes. Season with salt and freshly grated nutmeg. Remove from heat.
Preheat oven to 355°F (180°C). Butter a baking dish approximately 8×8 inches (20×20 cm).
Assemble the lasagna: Spread a thin layer of béchamel on the bottom of the dish (this prevents sticking). Layer:
pasta sheets → bolognese → béchamel → Parmigiano. Repeat for a minimum of 3 layers. Finish the top layer
with béchamel and a generous amount of Parmigiano.
Cover tightly with foil. Bake 30 minutes.
Remove foil. Bake an additional 15 minutes until the top is golden and the edges are bubbling.
Rest 10-20 minutes before cutting. This is non-negotiable: cutting immediately will cause the layers to slide apart.

Nutrition

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Beef Tortilla Soup

Nicole Harris — Tue, 03 Nov 2026 00:29:47 +0000

Mexican Beef Tortilla Soup is a hearty, flavorful Mexican Comfort Food. A dinner that will warm you up.

My daughter and I practically life on soup during the Fall and Winter seasons. Not only is soup just plain comforting and delicious, but, it is so easy to prepare and there is minimal cleanup afterwards. I’m all about easy meals that don’t leave a sink full of dishes to deal with. Who wants to end their day washing dishes for an hour? Not me.

This soup combines ground beef, tomato-based broth, corn, beans and Mexican spices. What makes this soup extra special are the finishing touches: crispy tortilla strips, creamy avocado, fresh cilantro, shredded cheese, and a squeeze of lime.

This Mexican Beef Tortilla Soup is guaranteed to become a favorite. It’s easy to customize, wonderfully filling and even better the next day!

Why You’ll Love This Mexican Beef Tortilla Soup

Rich and flavorful: A delicious tomato and beef broth infused with garlic, cumin, chili powder and Mexican-inspired seasonings.
Hearty and satisfying: Beef, beans, and corn make this soup a complete, filling meal.
Easy to customize: Adjust the spice level and choose your favorite toppings.
Perfect for meal prep: The soup reheats beautifully and tastes even better as the flavors develop.
Restaurant-style at home: Crispy tortilla strips and fresh toppings make every bowl feel special.

Variations and Easy Substitutions

Make it spicier: Add chipotle peppers in adobo sauce or fresh jalapeños.
Make it milder: Reduce the chili powder and skip the hot peppers.
Use shredded beef: Slow-cooked beef chuck makes an incredibly tender and rich version.
Add more vegetables: Zucchini, carrots, and poblano peppers are delicious additions.
Make it smoky: Add a little smoked paprika or chipotle seasoning.
Make it lower-carb: Skip the beans and corn, and add extra vegetables. Use low carb tortillas.
Make it in a slow cooker: Brown the beef first, then combine the ingredients and cook on low until the beef is tender.

FAQs

What do poblanos add to the soup?

Poblano peppers add a mild, earthy pepper flavor with a subtle smokiness. They give the soup more depth without making it overly spicy.

Do I need to peel the poblanos?

No. For this soup, simply remove the stems, seeds, and membranes before dicing. The skins soften as the poblanos simmer.

Can I make this soup ahead of time?

Yes. The soup can be made a day ahead and refrigerated. The flavors often become even more developed after resting overnight.

What are the best toppings for Beef Tortilla Soup?

Crispy tortilla strips, shredded cheese, avocado, sour cream, fresh cilantro, jalapeños, and lime make delicious toppings and provide a combination of creamy, crunchy, spicy, and fresh flavors.

What to Serve with Mexican Beef Tortilla Soup

Spanish Rice for a filling meal.
Warm flour or corn tortillas for dipping.
Cheese Quesadillas for a comforting combination.
Fresh guacamole and Tortilla Chips for extra crunch.
Mexican Street Corn for a flavorful side dish.
A simple green salad for a refreshing contrast.

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Mexican Beef Tortilla Soup

Mexican Beef Tortilla Soup is a hearty, flavorful Mexican Comfort Food. A dinner that will warm you up.

Course Dinner

Cuisine Mexican

Keyword soup, soup recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 1366kcal

Author Nicole Harris

Ingredients

Soup

1 pound lean ground beef
2 tablespoons olive oil divided
1 medium yellow onion diced
2 poblano peppers seeded and diced
3 cloves garlic minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 can 14.5 ounces diced tomatoes
1 can 10 ounces diced tomatoes with green chiles
6 cups beef broth
1 can 15 ounces black beans, drained and rinsed
1 can 15 ounces corn, drained
1 tablespoon lime juice
1/4 cup chopped fresh cilantro

Tortilla Strips

8 small corn tortillas
2 tablespoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt

Toppings

Shredded Monterey Jack or cheddar cheese
Diced avocado
Sour cream
Fresh cilantro
Lime wedges
Sliced jalapeños
Extra tortilla strips

Instructions

Preheat the oven to 400°F.
Cut the corn tortillas into thin strips and place them on a baking sheet. Toss with olive oil, chili powder, and salt.
Spread the tortilla strips into a single layer and bake for 8 to 12 minutes, stirring once, until crisp and lightly golden. Set aside.
Cook the ground beef in a large pan and cook until browned, breaking it into small pieces as it cooks.
Drain excess grease if necessary. Remove the meat from the pan.
Add 2 tablespoons of oil to the pan, then add the diced onion and poblanos. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for about 1 minute, until fragrant. Stir the beef into the vegetables.
Add the tomato paste and stir it into the beef and vegetables. Cook for another 1 to 2 minutes.
Pour in the diced tomatoes, tomatoes with green chiles, and beef broth.
Stir in the black beans and corn.
Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.
Stir in the lime juice and serve with fresh cilantro.
Taste and adjust the seasoning if needed.
Ladle the hot soup into bowls and top with crispy tortilla strips, shredded cheese, avocado, sour cream, cilantro, and jalapeños.
Serve with lime wedges for squeezing over the top.

Nutrition

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Polenta with Parmesan Cheese and Bolognese

Nicole Harris — Wed, 28 Oct 2026 20:43:04 +0000

Polenta with Parmesan Cheese and Bolognese: There is something so comforting about a bowl of creamy polenta topped with hearty Bolognese sauce, finished with freshly grated parmesan cheese.

I am from the South and grew up eating grits. Polenta is basically the fancy cousin of grits and is better suited for dinner.

We made the CLASSIC BOLOGNESE SAUCE for meal-prep. Then we used that sauce to make Tagliatelle Bolognese and Rigatoni al Forno. Now we have a bit more left over. So let’s make Creamy Parmesan Polenta to pair with those leftovers.

What Is Polenta?

Polenta is a traditional Italian dish made from cornmeal cooked slowly in water, broth, or a combination of liquids until it becomes thick, creamy, and tender. When made with butter, olive oil and Parmesan, polenta becomes especially creamy and flavorful.

This polenta goes well with just about any protein. Pair it with this Broccoli Cheese Chicken, Filet Mignon, Pork Piccata or Lemon Garlic Scallops.

Recipe Tips & Storage Tips:

Polenta sets firm as it cools: serve immediately in warmed bowls.
Leftover polenta: Pour onto a parchment-lined sheet pan, smooth to ½ inch thick, refrigerate until firm. Cut into squares and pan-fry in butter until crispy: an excellent use for cold polenta.
Broth vs water: Chicken or vegetable broth adds depth. Water produces a purer corn flavor. Both are correct depending on preference.
Consistency: If polenta thickens too much during cooking, add warm water or broth a few tablespoons at a time and stir vigorously.
Ratio: The polenta-to-bolognese ratio here is intentionally generous on polenta: it’s the star, the sauce is the accent.

Polenta FAQs

What is the best polenta to use?

Traditional medium- or coarse-ground polenta offers a pleasantly hearty texture and deep corn flavor.

Why is my polenta lumpy?

Lumps usually form when the cornmeal is added too quickly or isn’t whisked sufficiently. Gradually sprinkle it into boiling liquid while whisking continuously. If lumps remain, whisk vigorously over low heat until the mixture becomes smoother.

Can I use chicken or vegetable broth instead of water?

Yes. Broth adds another layer of flavor. Vegetable broth works especially well for vegetarian polenta, while chicken broth adds savory depth to the classic version.

Is polenta gluten-free?

Plain cornmeal is naturally gluten-free, but cross-contact can occur during processing. Check the package label if you’re cooking for someone with celiac disease or a strict gluten-free requirement. Also verify that all other ingredients are suitable.

What to Serve with Polenta and Bolognese

Garlic Bread or focaccia: Perfect for soaking up every last bit of sauce.
Kale Salad: Peppery greens with lemon juice and olive oil provide freshness.
Roasted vegetables: Broccoli, zucchini, or bell peppers add color and texture.
Sautéed spinach: Garlic-scented greens complement the richness of the meat sauce.
Roasted Mushrooms: Their earthy, savory flavor pairs naturally with polenta.
Extra Parmesan: Always welcome at the table for those who enjoy a cheesier finish.

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Polenta with Parmesan Cheese and Bolognese

Polenta with Parmesan Cheese and Bolognese: There is something so comforting about a bowl of creamy polenta topped with hearty Bolognese sauce, finished with freshly grated parmesan cheese.

Course Side Dishes

Cuisine Italian

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 546kcal

Author Nicole Harris

Ingredients

1½ cups 180g stone-ground coarse polenta (not instant)
2½ cups 600ml water or chicken broth
3½ tbsp 50g unsalted butter
1¾ oz 50g Parmigiano Reggiano, freshly grated
Salt to taste

TO SERVE

5 –6 oz Classic Bolognese Sauce, warmed
additional parmesan optional

Instructions

Bring water or broth to a boil in a heavy-bottomed saucepan. Salt generously.
Reduce heat to low. Pour polenta in a thin, steady stream while whisking constantly to prevent lumps from forming.
Switch to a wooden spoon. Cook over low heat, stirring every few minutes, for 40–45 minutes. The polenta is ready when it pulls away cleanly from the sides of the pot.
Remove from heat. Stir in butter and Parmigiano until fully incorporated. The texture should be creamy and pourable: not stiff.
Warm the bolognese sauce separately in a small saucepan over low heat.
Spoon polenta into warmed deep bowls. Top with bolognese sauce in the center and additional parmesan. Serve immediately.

Nutrition

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Rigatoni al Forno

Nicole Harris — Sat, 24 Oct 2026 21:34:30 +0000

Rigatoni al Forno with bolognese sauce, mozzarella, and a golden Parmigiano crust. Make-ahead friendly and the most satisfying way to use leftover ragù.

Baked Pasta With Meat Sauce

We made the CLASSIC BOLOGNESE SAUCE for meal-prep. Then we used that sauce to make Tagliatelle Bolognese. Now we are using some of that slow-cooked meat sauce to make Rigatoni al Forno, a classic comfort-food dish made with rigatoni pasta tossed with a rich meat sauce and layered with cheese.

What Is Rigatoni al Forno?

Rigatoni al Forno translates to “rigatoni baked in the oven” in Italian. The dish features large, ridged tube-shaped pasta tossed with sauce, layered with cheese, and baked until everything is hot and bubbling.

Expert Tips for the Best Rigatoni al Forno

Undercook the pasta slightly. The biggest issue with baked pasta dishes is keeping the pasta from becoming soggy or dense. Cook the rigatoni about 1–2 minutes less than the package’s al dente recommendation if it will bake for another 20–25 minutes. This helps prevent mushy pasta.
Choose good-quality sauce. A flavorful tomato sauce makes a huge difference. Luckily we already prepared our Bolognese Sauce.
Don’t skimp on moisture. The pasta absorbs sauce as it bakes. Keep the mixture slightly saucier than you would for stovetop pasta to ensure a moist, delicious result.
Grate your own cheese. Freshly grated mozzarella and Parmesan generally melt more smoothly than many pre-shredded alternatives.
Layer for extra flavor. Mix most of the cheese into the pasta, then finish with a generous topping. This creates delicious cheesy pockets throughout the dish and a golden crust on top.
Let it rest before serving. A short resting period helps the sauce settle and makes serving easier without sacrificing that gooey texture.
Broil carefully. If you love crispy cheese, switch to broil for the final 1–3 minutes. Stay close because cheese can brown quickly.

Make-Ahead, Storage, and Reheating Tips

Make ahead: Assemble the pasta in an oven-safe dish, cover, and refrigerate for up to 24 hours before baking. If baking straight from the refrigerator, allow extra cooking time and make sure the center becomes thoroughly hot.

Refrigerate leftovers: Store in an airtight container in the refrigerator for 3–4 days.

Freeze: Freeze the assembled casserole before baking or freeze cooked leftovers in airtight, freezer-safe containers for up to 2–3 months for best quality.

Reheat: Warm individual portions in the microwave with a spoonful of water or sauce to restore moisture. For larger portions, cover and reheat in a 350°F (175°C) oven until hot throughout, uncovering near the end if you want to refresh the cheesy topping.

For food safety, refrigerate leftovers promptly and reheat them to 165°F.

What to Serve With Baked Rigatoni:

Garlic Cheese Bread: Perfect for soaking up every bit of the tomato sauce.
Caesar Salad: Crisp lettuce and tangy dressing balance the richness of the cheese.
Caprese Salad: Fresh tomatoes, mozzarella, and basil bring a refreshing contrast.
Roasted vegetables: Broccoli, zucchini, asparagus, or bell peppers add color and texture.
Sautéed greens: Garlic spinach or broccoli rabe provides a delicious savory balance.

FAQs

How to prevent pasta bake from being watery?

Fresh mozzarella releases water during baking. Pat it dry with paper towels and let it
sit on a plate for 10 minutes before using. Also, be sure to use a thick sauce.

Why is my baked rigatoni dry?

The pasta may have absorbed too much sauce, or it may have been overbaked. Use enough sauce to coat the pasta generously, avoid overcooking it before baking, and check the casserole as it cooks.

Should I cover the pasta while baking?

Baking uncovered gives you the best golden, bubbly cheese topping. If the pasta appears dry or the cheese is browning too quickly, cover it loosely with foil.

Can I make Rigatoni al Forno without meat?

Yes. Replace the meat with mushrooms, spinach, eggplant, zucchini, or a combination of vegetables. You can also add lentils for a heartier vegetarian version.

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Rigatoni al Forno

Rigatoni al Forno with bolognese sauce, mozzarella, and a golden Parmigiano crust. Make-ahead friendly and the most satisfying way to use leftover ragù.

Course Dinner

Cuisine Italian

Keyword pasta, pasta dinner

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 1380kcal

Author Nicole Harris

Ingredients

9 oz rigatoni dry
14 oz Classic Bolognese Sauce
7 oz fior di latte mozzarella cut into small cubes, patted dry
3 oz Parmigiano Reggiano freshly grated
1 tbsp unsalted butter for greasing the baking dish
Kosher salt for pasta water

Instructions

Preheat oven to 400°F (200°C).
Boil rigatoni in generously salted water for 4 minutes less than package directions. The pasta will be significantly undercooked: this is correct.
Drain the pasta. Do not rinse. Let it rest 2 minutes to stop cooking.
In a large bowl, combine the undercooked rigatoni with the bolognese sauce (room temperature or cold: not hot). Toss to coat.
Add half the mozzarella and half the Parmigiano. Toss again.
Transfer to a buttered baking dish (approximately 8×8 inch / 20×20 cm). Distribute remaining mozzarella and Parmigiano evenly over the top.
Bake uncovered for 20–25 minutes until the top is deeply golden and the edges are bubbling and slightly crispy.
Rest 5 minutes before serving. The dish will hold together better and the internal temperature will even out.

Nutrition

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Eggs a la Goldenrod

Nicole Harris — Sun, 11 Oct 2026 22:08:57 +0000

Looking for a simple, budget-friendly recipe with old-fashioned charm? Eggs a la Goldenrod is a creamy, comforting dish that transforms humble hard-boiled eggs into a beautiful golden breakfast or brunch favorite.

Recipe originally posted March 21, 2014. Post updated October 9, 2026.

My first experience with Eggs a la Goldenrod was back in high school. I spent Easter at a friends house and his grandmother made this dish for Easter Brunch. This was way back before I had any interest in cooking. But I enjoyed it so much that I asked her for the recipe.

She happily explained how to make this humble egg dish. The older woman had learned to make this simple egg dish in her Home Economics class back in the 1930’s. That was when my interest in vintage recipes first began. I own several vintage cookbooks and love trying old recipes from the early 1900’s.

I hope your family enjoys this Old Fashioned Recipe as much as mine does. And when you are an old granny, be sure to pass this recipe down to the younger generations.

What Is Eggs à la Goldenrod?

Eggs à la Goldenrod is a traditional American comfort food made with hard-boiled eggs, a creamy white sauce, and toasted bread. The egg whites are chopped and folded into the sauce, while the golden-yellow yolks are crumbled over the top to create a cheerful, flower-like appearance.

The name “Goldenrod” refers to the golden color of the egg yolks, which resemble the bright yellow blossoms of the goldenrod plant.

Why You’ll Love This Classic Recipe

➤ Easy and economical: Uses everyday ingredients such as eggs, milk, butter, flour, and bread.
➤ Creamy and comforting: The smooth white sauce pairs beautifully with tender eggs.
➤ A clever way to use leftovers: Hard-boiled eggs left over from holidays or meal prep work perfectly.
➤ Versatile: Serve it for breakfast, brunch, lunch, or a light dinner.
➤ Beautifully simple: The contrast between the creamy sauce and golden yolks makes an ordinary dish feel special.

How to Make Eggs à la Goldenrod

Step 1: Prepare the eggs

Peel the hard-boiled eggs and separate the yolks from the whites. Chop the egg whites into small pieces and crumble the yolks into a separate bowl using a fork or mesh strainer.

Step 2: Make the creamy white sauce

Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly. Gradually pour in the milk, whisking to prevent lumps.

Continue cooking for 3–5 minutes, stirring frequently, until the sauce becomes smooth and thick enough to coat the back of a spoon.

Step 3: Add the egg whites

Stir the chopped egg whites into the sauce. Season with salt and black pepper, then warm gently until everything is heated through. Avoid boiling the sauce.

Step 4: Toast the bread

Toast the bread slices until golden and crisp. Place one slice on each serving plate, or cut the toast into triangles for a more traditional presentation.

Step 5: Assemble and serve

Spoon the creamy egg mixture over the toast. Sprinkle the crumbled egg yolks generously over the top, allowing their sunny color to stand out.

Tips for Perfect Eggs à la Goldenrod:

Make a silky, lump-free sauce. Whisk the flour into the melted butter before adding the milk. Add the milk gradually and keep whisking as the sauce thickens.
Cook the sauce gently. Medium-low heat helps prevent scorching and keeps the sauce smooth.
Keep the yolks separate. Crumbling the yolks over the finished dish creates the signature golden appearance. Mixing them into the sauce will change both the color and presentation.
Avoid overcooking the eggs. Properly cooked hard-boiled eggs have tender whites and yolks that crumble easily without becoming overly dry.
Adjust the thickness. If the sauce becomes too thick, add a splash of milk. If it is too thin, simmer it gently for another minute or two, stirring frequently.
Toast the bread well. A crisp slice provides a pleasant contrast to the creamy topping and helps prevent the dish from becoming soggy too quickly.
Season to taste. A little extra black pepper, a pinch of paprika, or a touch of dry mustard can add depth without overpowering the eggs.

Variations and Serving Suggestions:

Cheesy Goldenrod: Stir a small handful of shredded cheddar or Colby/jack into the sauce until melted.
Herb Garden Goldenrod: Add fresh chives, parsley, or dill for a fresh, aromatic finish.
Goldenrod with Ham: Fold diced cooked ham into the sauce for a heartier meal.
Goldenrod over Biscuits: Spoon the sauce over warm split biscuits for a more substantial Southern-inspired breakfast.
A Little Spice: Add a dash of cayenne pepper, red pepper flakes or a pinch of smoked paprika for gentle warmth.

What to Serve with Eggs à la Goldenrod

For breakfast or brunch, pair it with Fresh Fruit Salad, Tomato Cucumber Salad, Roasted Potatoes, Breakfast Sausage or Bacon. For lunch or supper, Shaved Asparagus, sautéed spinach, or roasted vegetables make excellent accompaniments.

Coffee, tea, or a glass of fresh orange juice completes the meal beautifully.

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Eggs a la Goldenrod

Course Breakfast

Cuisine American

Keyword egg recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 301kcal

Author Nicole Harris

Ingredients

6 Hard Boiled Eggs
¼ Cup Butter
¼ Cup Flour
¼ tsp Salt
⅛ tsp Ground Pepper
1½ Cups Whole Milk
1 Packages Pillsbury Grands Biscuits or 8 Slices Toasted Bread

Instructions

Peel boiled eggs and slice in half. Separate the egg whites and yolks.
Chop the egg whites to your desired size. Set aside.
Using the back of a spoon, push egg yolks through a fine mesh strainer to create the fine yolk crumbles.
Bake biscuits according to package directions or prepare toast.
Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly. Gradually pour in the milk, whisking continuously to prevent lumps.
Continue to cook while whisking frequently until sauce is smooth and bubbly. (about 4-5 minutes)
Cook until the sauce becomes smooth and thick enough to coat the back of a spoon.
Remove from heat and fold in the chopped egg whites. Salt and pepper to taste.
Serve egg white gravy over biscuits or toast. Top generously with crumbled egg yolks.

Nutrition

FAQ’s

Can I use leftover hard-boiled eggs?

Yes, this is one of the best ways to use leftover hard-boiled eggs. Just make sure they have been refrigerated promptly and stored safely.

How do I prevent the white sauce from becoming lumpy?

Whisk the flour into the melted butter until smooth, then add the milk gradually while whisking continuously. If small lumps remain, whisk vigorously or strain the sauce before adding the egg whites.

Can I make this recipe gluten-free?

Yes. Substitute a gluten-free all-purpose flour blend for the regular flour and use gluten-free bread. Check that your flour blend is suitable for thickening sauces, and adjust the amount if necessary.

What is the difference between Eggs à la Goldenrod and creamed eggs?

The two dishes are very similar. Both generally feature chopped hard-boiled eggs in a creamy white sauce. Eggs à la Goldenrod is distinguished by its traditional presentation, with the crumbled yellow yolks sprinkled over the top.

How should I store leftovers?

Refrigerate the egg mixture in a covered container within two hours of cooking. Use refrigerated leftovers within 3–4 days and reheat gently to 165°F, stirring as needed. Store the toast separately and prepare fresh toast when serving.

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Tagliatelle Bolognese Recipe

Nicole Harris — Fri, 09 Oct 2026 20:39:18 +0000

Discover the secret behind the perfect Tagliatelle Bolognese with rich slow-simmered ragù, cooking tips, serving ideas and ingredient variations. A classic Italian dish that is great for family dinner or an elegant dinner party.

When you come home hungry and tired, nothing quite hits the spot like a big steaming bowl of pasta and sauce. It’s warm, comforting and fills those empty tummies at the end of a long day. Pasta was always my go-to when my daughter was young because it was never a fight to finish dinner.

Remember, we made this CLASSIC BOLOGNESE SAUCE as a meal-prep hack. Plus sauce tastes better the next day anyways. Having that sauce ready in the fridge makes this weeknight dinner so quick and easy. Hooray for planning ahead! Now we can just focus on making this Tagliatelle Bolognese the perfect comforting pasta meal.

Why is tagliatelle used instead of spaghetti?

The broad, flat shape holds the rich meat sauce beautifully, creating a balanced bite of pasta and ragù.

How do you cook tagliatelle perfectly?

Cook in well-salted boiling water until al dente, following the package instructions or checking fresh pasta frequently. Finish tossing it in the ragù with a splash of pasta water.

I used to serve bolognese by ladling sauce over drained pasta in a bowl. It looked fine, tasted fine. Then I tried finishing the pasta directly in the pan with the ragù and a splash of pasta water. Game Changer.

Why Fresh Tagliatelle vs Dried Matters

Problem: Dried tagliatelle nests often break into shorter pieces and don’t cling to the sauce as effectively. Solution: Fresh packaged tagliatelle (the kind sold refrigerated) has a slightly porous, egg-enriched surface that grips the ragù better.

If using dried, choose a brand with a rough, extruded texture (bronze-die cut) rather than smooth.

How To Plate Tagliatelle Bolognese

Use a warm, wide-rimmed bowl. Twirl the tagliatelle into a nest, spoon additional ragù over the top. Finish with finely grated Parmigiano Reggiano and black pepper.

Serving Suggestions:

For a fresh start: Serve a simple salad ➤ Garden Italian Salad, Lemon Garlic Kale Salad

For a vegetable side: Try roasted zucchini, Roasted Asparagus, or sautéed seasonal greens.

For the finishing touch: Serve extra Parmigiano Reggiano at the table, along with freshly ground black pepper.

For a complete dinner: Begin with a light antipasto, follow with Tagliatelle Bolognese, and finish with panna cotta, fresh fruit, or a small serving of Tiramisu.

Recipe Tips & Notes

Timing: Have the sauce warm and ready before you drop the pasta: tagliatelle cooks fast (2–4 min fresh, 8–10 min dried)
Parmigiano: Use a block and grate it yourself. Pre-grated Parmesan contains cellulose that prevents it from melting properly into the sauce.
Serving: Serve immediately: tagliatelle bolognese does not sit. The pasta continues to absorb the sauce and softens quickly.
Quantities: Scale the sauce quantity generously: bolognese should coat every strand completely, not just sit at the bottom of the bowl.

FAQ’s

What makes Tagliatelle Bolognese different from spaghetti Bolognese?

Tagliatelle is a broad, flat pasta that holds rich meat sauce well. In Bologna, tagliatelle is the traditional pasta pairing for ragù, while spaghetti Bolognese is a no traditional variation.

How long does it take to prepare Tagliatelle Bolognese?

The pasta usually takes around 5–12 minutes to cook, depending on whether it is fresh or dried. The Bolognese sauce requires slow simmering for 2–3 hours or longer.

What cheese is best for Tagliatelle Bolognese?

Parmigiano-Reggiano is the classic choice. Grate it finely over the pasta just before serving for a savory, nutty finish.

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Tagliatelle Bolognese

Course Dinner

Cuisine Italian

Keyword pasta, pasta dinner

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 50kcal

Author Nicole Harris

Ingredients

7 oz 200g tagliatelle (fresh packaged preferred, dried works)
10 oz 280g Classic Bolognese Sauce
1 tbsp unsalted butter cold, cut into small pieces
Parmigiano Reggiano freshly grated, to serve
Kosher salt for pasta water

Instructions

Bring a large pot of water to a rolling boil. Salt generously: it should taste like mild seawater.
Warm the bolognese sauce in a wide skillet or sauté pan over low heat. Keep it at a gentle simmer while pasta cooks.
Cook tagliatelle 1 minute less than package directions. Reserve 1 cup of pasta cooking water before draining.
Transfer pasta directly from pot to the pan with the ragù using tongs. Add a ladleful of pasta water.
Toss over medium heat for 1–2 minutes until sauce coats every strand and liquid is mostly absorbed. Add more pasta water if needed to loosen.
Remove from heat. Add cold butter pieces and toss vigorously until melted and sauce turns glossy.
Plate immediately. Finish with freshly grated Parmigiano Reggiano.

Nutrition

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Classic Bolognese Sauce Recipe

Nicole Harris — Wed, 07 Oct 2026 00:59:57 +0000

The only Bolognese Sauce Recipe you’ll ever need: based on the 2023 official recipe from the Bologna Chamber of Commerce. Coarse-ground beef, pancetta, white wine, and a long slow simmer.

Typically my recipes are super quick and easy for Lazy Cooks, like me. This sauce is known for taking its time cooking but that doesn’t mean it is complicated. It is a flavorful sauce made with simple ingredients and low/slow cooking.

With about 30 minutes of prep and then hours of hands-off simmering, this sauce is perfect for weekend preparation. Get cozy, relax and simmer a sauce. I can’t think of a better Fall weekend plan.

Then we will be using this sauce to make several meals throughout the week. Make a big batch to meal prep and use throughout the week. Freeze half to use when you want a deep, slow cooked sauce ready and waiting.

How To Serve Or Use This Bolognese Sauce Recipe:

Tagliatelle Bolognese
Rigatoni al Forno

What Is Classic Bolognese Sauce (The Authentic Italian Method)

Outside Italy, Bolognese sauce often means a tomato-heavy meat sauce ladled over spaghetti. In Bologna, traditional ragù is quite different. It is meaty, aromatic, and slow-cooked until the ingredients become one luxurious sauce.

Traditional Bolognese ragù is not intended to taste primarily of tomatoes. The beauty of authentic ragù isn’t in piling on ingredients. It’s in technique, balance, and time.

Preparation Tips:

Brown the meat properly: The first time I made this, I added all the meat at once: every bit of 3 lbs hitting a hot cast iron pan. The temperature dropped immediately and the meat steamed instead of seared. The ragù tasted fine but never had that deep, caramelized depth I was going for. After that, I started adding the meat in three separate batches, letting each one make full contact with the pan before adding the next. The difference was noticeable in the first bite. Don’t crowd the pan excessively. Proper browning gives the finished ragù a much deeper savory character.

Build the soffritto: Finely chop the onion, carrot, and celery by hand. The Accademia’s traditional instructions specifically call for finely chopping the vegetables rather than processing them in a food processor. Do not brown the vegetables. You want them soft and sweet, not caramelized or scorched. The soffritto should melt into the sauce rather than announce itself as a separate ingredient.

Ingredient Tips:

Substitutions: Pancetta → thick-cut bacon (adds smokiness, not traditional but acceptable). White wine → dry red wine (deeper color, slightly more tannic). Whole milk → heavy cream in the final step (richer finish). Chuck → brisket or short rib.

Why Coarse Grind Changes Everything

Standard supermarket ground beef is processed through a fine die, which compacts the proteins into a tight, uniform mass. During a 3-hour simmer, fine-ground meat loses its texture entirely and produces a dense, almost grainy sauce. The 2023 official Accademia Italiana della Cucina recipe specifically calls for polpa di manzo macinata grossa: coarsely ground beef. A coarse grind keeps the muscle fibers more open, allowing them to absorb wine, tomato, and milk differently during the long cook. The result is a ragù with varied, satisfying texture: closer to the traditional mezzaluna-minced method used in Bologna for centuries. Ask your butcher to grind chuck through a coarse die, or grind it yourself if you have a stand mixer attachment.

Storage Tips:

Storage: Refrigerate in an airtight container for up to 5 days. Ragù improves overnight as flavors meld.

Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Always reheat gently over low heat with a splash of warm broth to loosen: ragù tightens significantly when cold.

The Most Common Bolognese Mistakes

Problem: The sauce tastes bright and acidic, not deep and rounded. Solution: Two things cause this. First, the wine was not fully evaporated before adding tomato: always cook the wine until the sharp smell is completely gone, not just reduced.

Problem: The milk was skipped or added too early. Solution: Milk is not optional: it chemically neutralizes the acids released by both the wine and the tomatoes, and it emulsifies the fat into the sauce for that characteristic silky finish. Add it in the final 20 minutes, never at the beginning.

Problem: The ragù tastes dry and lacks richness. Solution: May have used too lean of meat. Choose flavorful beef with some natural fat, and don’t skip the pancetta.

Problem: The vegetables are wet and pasty. Solution: Finely chop the soffritto by hand not in a food processor, as the traditional method specifies.

Can I use pre-ground supermarket beef?

Yes, but request coarse-ground if available. Avoid extra-lean: fat content is
essential for flavor and texture.

Red wine or white wine?

The 2023 official recipe allows both. White wine produces a cleaner, more delicate flavor.
Red wine adds depth and color. Either works.

How do I know when it’s done?

The sauce should be thick enough to fall slowly from a spoon in a ribbon. The
vegetables should have completely dissolved into the sauce, and the color should be deep brick-red to dark rust: not
bright red.

Can I make it in a slow cooker?

Complete steps 1–7 on the stovetop, then transfer to a slow cooker on LOW for 6–8
hours. Add milk in the last 30 minutes.

What pasta shape is traditional?

Tagliatelle: the fresh egg pasta width was literally designed to match the width of a
specific bolognese sauce ribbon.

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Bolognese Sauce Recipe

The only Bolognese Sauce Recipe you'll ever need: based on the 2023 official recipe from the Bologna Chamber of Commerce. Coarse-ground beef, pancetta, white wine, and a long slow simmer.

Course Dinner

Cuisine Italian

Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Calories 51kcal

Author Nicole Harris

Ingredients

MEAT

1 lb 12 oz 800g chuck roast, coarsely ground by your butcher
14 oz 400g pork shoulder, coarsely ground by your butcher
5 oz 150g pancetta or thick-cut bacon, finely diced

SOFFRITTO

2 medium yellow onions finely diced
3 medium carrots finely diced
3 celery stalks finely diced
2 tbsp unsalted butter

SAUCE

⅔ cup 150ml dry white wine
1¾ cups 400g tomato passata (strained tomatoes)
2 tbsp double-concentrated tomato paste
½ cup 120ml whole milk
2 cups 480ml beef broth, warm, as needed
Salt and black pepper to taste

Instructions

Render the pancetta: Place diced pancetta and butter in a cold heavy Dutch oven or cast-iron pot. Set over medium-low heat. Cook, stirring occasionally, until the fat has fully rendered and the pancetta is soft but not crispy, 5–7 minutes.
Build the soffritto: Add all diced vegetables to the pot. Reduce heat to low. Cook, stirring every few minutes, until completely softened and nearly translucent, at least 15 minutes. Do not rush this step: the soffritto is the flavor foundation.
Remove soffritto: Transfer soffritto to a bowl and set aside. This allows the meat to make direct contact with the hot pan.
Brown the meat in batches: Increase heat to medium-high. Add meat in 3 separate batches, pressing each against the pan. Allow each batch to brown fully before breaking it up. Continue until all meat is deep brown with no pink remaining.
Return soffritto: Add the reserved soffritto back to the pot. Stir to combine with the meat. Cook together for 2–3 minutes.
Deglaze with wine: Pour in the white wine. Scrape up any browned bits from the bottom of the pot. Cook over medium heat until the alcohol has fully evaporated, 3–4 minutes. The sharp wine smell should be completely gone.
Add tomato: Stir in the passata and tomato paste. Season with salt and pepper. Stir to combine fully. The sauce should look brick-red, not bright red: meat forward, not tomato forward.
Long simmer: Reduce heat to the lowest possible setting. Place lid slightly ajar (about 1 finger width of opening). Simmer for a minimum of 2 hours, ideally 3–4 hours. Stir every 30–40 minutes. If the bottom begins to look dry, add a ladleful of warm beef broth.
Finish with milk: In the last 20 minutes of cooking, pour in the whole milk. Stir to incorporate. The sauce will become silkier and slightly lighter in color. This step softens residual acidity and rounds out the flavor.
Check seasoning and consistency: The finished ragù should be thick, glossy, and dark. If you lift a spoon and the sauce falls slowly in a ribbon, it’s ready. Adjust salt and pepper.

Nutrition

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Frozen Meatballs In Slow Cooker

Nicole Harris — Wed, 23 Sep 2026 03:49:48 +0000

Turn an ordinary weeknight into a fiesta with Slow Cooker Enchilada Meatballs. Frozen meatballs simmer slowly in a bold enchilada sauce until every bite is rich, saucy, and packed with flavor.

If there are meatballs at a party or gameday, that’s where I will be. I can’t turn down a saucy meatball on a toothpick.

Why Cook Meatballs In A Crockpot?

There’s something wonderfully comforting about a pot of meatballs simmering away in a rich, savory sauce. Even better? You don’t have to stand over the stove to make it happen.

Whether you’re feeding a hungry family or preparing food for a crowd, frozen meatballs make this recipe wonderfully convenient. Keep a bag in the freezer, and you’ll always have the makings of an easy, satisfying meal.

They’re also perfect for meal prep. Make a big batch and refrigerate. When you need a satisfying homemade meal in a hurry, these meatballs are ready to save the day.

Ingredient Tips: For an extra layer of flavor, stir in diced green chiles or a spoonful of salsa. You can also choose mild or spicy enchilada sauce depending on your taste. Use your preferred frozen meatballs.

Serving Tips: These meatballs can be served straight from the slow cooker with toothpicks for an easy party appetizer. For dinner, spoon them over steamed rice, cilantro-lime rice, or crushed tortilla chips.

Storage Tips: Store in a sealed container in the refrigerator. Eat within 3 days.

More Meatballs For Your Parties: Meatballs In Onion Gravy, Baked Italian Meatballs, Saucy Asian Meatballs

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Slow Cooker Enchilada Meatballs

Turn an ordinary weeknight into a fiesta with Slow Cooker Enchilada Meatballs. Frozen meatballs simmer slowly in a bold enchilada sauce until every bite is rich, saucy, and packed with flavor.

Course Slow Cooker Meals

Cuisine American

Keyword crockpot, meatballs, slow cooker

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 1kcal

Author Nicole Harris

Ingredients

32 oz bag of frozen meatballs
2 15 oz cans of red enchilada sauce
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
¼ teaspoon chili powder
8 oz bag of Mexican cheese blend
Chopped cilantro for garnishing optional

Instructions

Add frozen meatballs to the bottom of a 4 or 6 quart slow cooker.
Top with enchilada sauce and seasonings. Toss well to mix.
Cook on high for 2 hours or on low for 3-4 hours stirring occasionally.
30 minutes from the completed cooking time, add cheese to the slow cooker and mix well.
Cook for an additional 30 minutes before serving.
Serve meatballs with a toothpick as an appetizer or with white rice as a main dish.

Nutrition

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Spicy Tuna Roll

Nicole Harris — Sat, 19 Sep 2026 21:57:39 +0000

Bring the flavors of your favorite sushi bar to your kitchen with a homemade Spicy Tuna Roll.

Making Sushi At Home

My daughter and I have always had a love for sushi. But the cost and availability have always been an issue. Sushi restaurants, especially good ones, are pretty expensive. So I have switched to making sushi at home. Sushi bowls, sushi burritos and sushi rolls. With a little practice and finding quality ingredients it is no trouble at all.

For this roll, you will need to make the rice and the sauce first: Sushi Rice, Sriracha Mayo

These Sauces Are Great For Adding More Flavor: Eel Sauce, Mango Sauce

Food Safety Tip: If you’re using raw tuna, buy fish specifically sold by a reputable seller for raw consumption and keep it properly refrigerated. For extra caution, choose cooked tuna instead.

Prep Tip: Keep your ingredients chilled, work with slightly damp hands, and don’t rush the rolling process. Your first roll may be imperfect—and that’s part of the fun.

Finishing Touches: Arrange your spicy tuna rolls on a plate and sprinkle with sesame seeds. Serve alongside soy sauce, pickled ginger, and wasabi.

Storage Tips: Sushi rolls need to be kept chilled in the fridge. Do not keep leftovers for more than 24 hours, I recommend serving and consuming immediately.

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Spicy Tuna Roll

Bring the flavors of your favorite sushi bar to your kitchen with a homemade Spicy Tuna Roll.

Course Dinner

Cuisine Japanese

Prep Time 20

Total Time 20

Servings

Calories 595kcal

Author Nicole Harris

Ingredients

8 ounces Ahi Tuna Steak raw, minced (sushi grade)
¼ cup masago
1-2 tablespoons spicy mayo sauce
3 cups sushi rice cooked & cooled (but not cold)
3-4 sheets of nori seaweed

Instructions

With your bamboo mat rolled flat on your work surface, place a piece of the Nori seaweed sheet on top of the mat.
Scoop about 1 cup of sushi rice on the Nori and spread the rice evenly over the Nori sheet, firmly pressing it down (dip your fingers in the small bowl of water as often as necessary to keep the rice from sticking to your fingers).
Flip the seaweed sheet over so the rice is now on the bamboo mat.
In a small bowl, mix the minced ahi tuna steak, masago, and spicy mayo.
Spread about ¼ of the tuna mixture along the long edge of the nori.
Using the bamboo mat, carefully lift the rice and Nori sheet and tightly roll until the sushi is now the shape of a log.
Sprinkle with tuxedo sesame seeds, if desired.
Slice the roll into 1” pieces, wiping the knife blade clean after every slice so the rice doesn’t stick to the blade.
Arrange the pieces to your liking and drizzle with additional spicy mayo.
Serve with a dollop of wasabi, some pickled ginger, and soy sauce.

Notes

Optional:Tuxedo Sesame Seeds, Wasabi, Pickled Ginger,Soy Sauce

WARNING: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Nutrition

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WARNING: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.