This cheeseburger pie is packed with lean ground beef, ketchup, mustard, and, of course, tons of cheddar cheese. It’s topped with a biscuit-like crust made from Bisquick baking mix that’s a fun twist on a hamburger bun! I just love how easy it is to make with so few ingredients!

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Cheeseburger Pie Recipe

This cheeseburger pie is a simple casserole made delicious with the help of Bisquick baking mix and a hefty helping of cheddar cheese.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 slices

Calories 341kcal

Author Laurel Perry

Equipment

• Pie Pan

Ingredients

• 2 teaspoons olive oil
• 1 pound 90% lean ground beef
• 1 sweet onion chopped
• 2 cloves garlic minced
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 cup freshly shredded cheddar cheese
• 1 cup milk
• ½ cup Bisquick baking mix
• 2 large eggs

Optional Toppings

• Ketchup and mustard
• Shredded lettuce
• Diced tomatoes

Instructions

• Preheat the oven to 400°F. Lightly grease a 9-inch pie pan.
• Heat the olive oil in a large skillet over medium-high heat. Add in the ground beef, onion, and garlic. Cook, stirring and breaking up the meat, until the onion is translucent and the meat is browned.
  2 teaspoons olive oil, 1 pound 90% lean ground beef, 1 sweet onion, 2 cloves garlic
• Stir in the ketchup, mustard, Worcestershire, salt, and pepper. Cook for 1-2 more minutes.
  2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• Pour the mixture into your prepared pie plate and top with the cheese. Set aside.
  1 cup freshly shredded cheddar cheese
  
• In a medium bowl, whisk together the milk, bisquick, and eggs. Slowly and evenly pour over the meat and cheese.
  1 cup milk, ½ cup Bisquick baking mix, 2 large eggs
  
• Bake for 25 minutes until golden brown. Serve with your favorite burger toppings.
  Ketchup and mustard, Shredded lettuce, Diced tomatoes
  

Video

Notes

Recipe inspired by Betty Crocker.

• This is a great make-ahead recipe. I like to prep and assemble the pie the day before, cover it in the refrigerator, and bake the next day. I usually add about 5-10 extra minutes to the final bake time.
• If you’re not a fan of ground beef (or are looking for something healthier), I have had good success using ground chicken and/or turkey in place of the beef!
• Cheddar cheese is my favorite to add to classic burgers. If you have a different favorite cheese, feel free to use that instead!
• Nutritional information does not include optional toppings.

Nutrition

Serving: 1slice | Calories: 341kcal | Carbohydrates: 15g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 135mg | Sodium: 648mg | Potassium: 469mg | Fiber: 1g | Sugar: 7g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 238mg | Iron: 3mg

How to Make Cheeseburger Pie Step by Step

Cook the Filling: Preheat the oven to 400°F. Lightly grease a 9-inch pie pan. Heat 2 teaspoons of olive oil in a large skillet set over medium-high heat. Add in 1 pound of 90% lean ground beef, 1 diced sweet onion, and 2 minced cloves of garlic. Cook, stirring and breaking up the meat, until the onion is translucent and the meat is browned. Stir in 2 tablespoons of ketchup, 1 tablespoon of yellow mustard, 1 tablespoon of Worcestershire sauce, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook for 1-2 more minutes.

Top with Cheese: Pour the mixture into your prepared pie plate and top with 1 cup of shredded cheddar cheese. Set aside.

Mix the Topping: In a medium bowl, whisk together 1 cup of milk, ½ cup of Bisquick baking mix, and 2 large eggs. Slowly and evenly pour over the meat and cheese.

Bake and Serve: Bake for 25 minutes until golden brown. Serve with your favorite burger toppings.

How to Store and Reheat

Store leftover cheeseburger pie tightly wrapped in aluminum foil or plastic wrap in the refrigerator for up to 4 days. Reheat in a 350°F oven for 30-40 minutes, or until warmed through.

Freeze Bisquick cheeseburger pie tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil to prevent freezer burn. It will keep for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love to serve slices of cheeseburger pie topped with all of my favorite cheeseburger toppings—extra ketchup and mustard, shredded lettuce, and diced tomatoes. My kids love chopped pickles or sweet relish on theirs, and my husband loves crumbled bacon!

More Cheeseburger Recipes To Try

Appetizers

Mini Bacon Cheeseburger Shish Kebab Recipe

Appetizers

Cheeseburger Sliders (Baked Sliders Recipe)

Dinners

Cheeseburger Hand Pies

Appetizers

Cheeseburger Dip

The post Cheeseburger Pie appeared first on The Cookie Rookie®.

Buffalo wings are one of my favorite foods, so turning them into pizza felt like a no-brainer. I like my wings with blue cheese dressing, so I used that as the creamy sauce base. Topped with homemade buffalo sauce, shredded chicken, and a blend of creamy mozzarella and tangy blue cheese, this pizza is ridiculously good.

I usually use store-bought dough, but if I’m feeling adventurous, I’ll make homemade pizza dough!

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Buffalo Chicken Pizza Recipe

Buffalo chicken pizza is creamy, tangy, and spicy–all of my favorite things. Topped with crunchy celery, this pizza is so craveable!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 545kcal

Author Laurel Perry

Equipment

• Pizza Stone OR
• Baking Sheet
• Pizza Peel

Ingredients

• 2 cups shredded cooked chicken
• ⅓ cup Buffalo sauce (click for recipe!)
• 2 tablespoons cornmeal for dusting the pizza peel
• 1 pound pizza dough (click for recipe!)
• ¼ cup blue cheese dressing
• 1 cup freshly shredded mozzarella cheese
• ¼ cup crumbled blue cheese
• 1 rib celery diced small
• Hot sauce optional, for drizzling

Instructions

• Toss shredded cooked chicken with the Buffalo sauce and set aside.
  2 cups shredded cooked chicken, ⅓ cup Buffalo sauce
  
• Arrange a pizza stone or upside-down baking sheet on the middle rack of your oven. Preheat the oven to 500°F, or as hot as it will go.
• Dust a pizza peel or piece of parchment paper heavily with cornmeal. Stretch or roll the pizza dough into a 12-inch circle or larger. Larger will give you a crispier crust; smaller, a thicker crust.
  2 tablespoons cornmeal, 1 pound pizza dough
  
• Place the dough on your prepared pizza peel or parchment paper.
• Working quickly to prevent the pizza dough from sticking to the peel, spread the blue cheese dressing on the bottom of the pizza, leaving a 1 inch border around the edge.
  ¼ cup blue cheese dressing
  
• Top with chicken, mozzarella cheese, and blue cheese crumbles.
  1 cup freshly shredded mozzarella cheese, ¼ cup crumbled blue cheese
  
• Using your pizza peel or parchment, slide the pizza into the oven with a quick motion.
• Bake for 9-13 minutes or until the cheese is melted and the crust is golden brown. Remove from the oven and let cool for 2-3 minutes.
• Top with celery and hot sauce if desired, slice, and serve.
  1 rib celery, Hot sauce
  

Video

Notes

• If you don’t have a pizza peel, a cutting board will also work. Place parchment on top and use gloved hands to gently shift the pizza onto the stone or baking sheet.
• If your dough won’t slide off the pizza peel or parchment paper, gently lift up the sides and spread some more cornmeal under the pizza. The quicker you top and get your pizza in the oven, the less likely it is to stick.
• I like to use leftover shredded cooked chicken, but store-bought rotisserie chicken also works.

Nutrition

Serving: 2slices | Calories: 545kcal | Carbohydrates: 59g | Protein: 36g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 81mg | Sodium: 1910mg | Potassium: 246mg | Fiber: 2g | Sugar: 8g | Vitamin A: 328IU | Vitamin C: 0.4mg | Calcium: 212mg | Iron: 4mg

How to Make Buffalo Chicken Pizza Step by Step

Sauce the Chicken: Toss 2 cups of shredded cooked chicken with ⅓ cup of Buffalo sauce and set aside.

Prep the Dough: Arrange a pizza stone or upside-down baking sheet on the middle rack of your oven. Preheat the oven to 500°F, or as hot as it will go. Dust a pizza peel or piece of parchment paper heavily with 2 tablespoons of cornmeal. Stretch or roll 1 pound of pizza dough into a 12-inch circle or larger. Larger will give you a crispier crust; smaller, a thicker crust.

Sauce the Dough: Place the dough on your prepared pizza peel or parchment paper. Working quickly to prevent the pizza dough from sticking to the peel, spread ¼ cup of blue cheese dressing on the bottom of the pizza, leaving a 1-inch border around the edge.

Top the Pizza: Top with the chicken, 1 cup of shredded mozzarella cheese, and ¼ cup of blue cheese crumbles.

Bake and Serve: Using your pizza peel or parchment, slide the pizza into the oven with a quick motion. Bake for 9-13 minutes or until the cheese is melted and the crust is golden brown. Remove from the oven and let cool for 2-3 minutes. Top with 1 rib of diced celery and hot sauce if desired. Slice and serve.

How to Store and Reheat

Store leftover Buffalo chicken pizza in an airtight container in the refrigerator for up to 3 days or freeze individual slices with parchment between them in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating slices in a 350°F oven for 5-7 minutes or in a covered dry skillet with 1 teaspoon of water until warmed through.

Serving Suggestions

I like to serve Buffalo chicken pizza with extra Buffalo sauce or ranch dressing for dipping. Some garlic knots or mozzarella sticks would be the perfect accompaniment. When I want something a little healthier, I’ll make a spinach salad, too.

More Pizza Recipes To Try

Kid-Friendly Recipes

Breakfast Pizza

Cookies

S’mores Dessert Pizza Recipe (Easy S’mores Pizza)

Dinners

White Pizza (Mellow Mushroom Copycat)

Dinners

Cauliflower Pizza Crust (Low Carb)

The post Buffalo Chicken Pizza appeared first on The Cookie Rookie®.

I’m always looking for new ways to eat tacos, and this ultra-creamy and cheesy baked taco dip is a game day dip worth cheering for! Loaded with ground beef, refried beans, and salsa, it’s bursting with taco flavor.

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Hot Taco Dip

Quick to prep, this hot dip recipe filled with seasoned beef, cream cheese, and your favorite taco ingredients is so easy to make. Just pop it in the oven then dig in!

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 364kcal

Author Laurel Perry

Equipment

• 8×8-inch Baking Pan

Ingredients

• 1 pound lean ground beef
• 1 onion chopped
• 2 cloves garlic minced
• 1 ounce taco seasoning (1 envelope)
• 8 ounces cream cheese room temperature (1 brick)
• 15 ounces canned refried beans (1 can)
• 2 ounces chopped green chiles (½ small can)
• 1 cup salsa
• 2 cups freshly shredded Monterey jack cheese
• Chopped fresh cilantro optional, for garnish
• Tortilla chips for serving

Instructions

• Preheat the oven to 375°F.
• In a large skillet over medium heat, cook the ground beef and onion, breaking the beef apart with a spoon, until the beef is cooked through and the onion is translucent, about 7 minutes.
  1 pound lean ground beef, 1 onion
  
• Stir in the garlic and taco seasoning and cook until fragrant, about 1 minute. Set aside.
  2 cloves garlic, 1 ounce taco seasoning
  
• While the beef cooks, mix the cream cheese, refried beans, and green chiles together in a medium bowl. Spread in the bottom of an 8×8 or 7×11-inch baking dish.
  8 ounces cream cheese, 15 ounces canned refried beans, 2 ounces chopped green chiles
  
• Top with the ground beef and salsa. Sprinkle on the cheese.
  2 cups freshly shredded Monterey jack cheese, 1 cup salsa
  
• Bake for 20-25 minutes or until the cheese is melted and the dip is warmed through.
• Garnish with cilantro and serve warm with tortilla chips
  Chopped fresh cilantro, Tortilla chips
  

Video

Notes

• After taking it out of the oven, we topped our hot taco dip with halved grape tomatoes for a little extra pop of freshness, but this is totally optional. A dollop of sour cream would be a great addition too.
• The great thing about this hot taco dip is how versatile it is. Try swapping out the ground beef for turkey, chicken, or chorizo. If you’re not a fan of refried beans, you can mash some black, pinto, or kidney beans. And for a bit more spice, we like throwing in some chopped jalapeños.

Nutrition

Calories: 364kcal | Carbohydrates: 14g | Protein: 23g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 1130mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1140IU | Vitamin C: 6mg | Calcium: 279mg | Iron: 2mg

How to Make Hot Taco Dip Step by Step

Cook the Beef: Preheat the oven to 375°F. In a large skillet over medium heat, cook 1 pound of lean ground beef and 1 diced onion, breaking the beef apart with a spoon, until the beef is cooked through and the onion is translucent, about 7 minutes.

Season the Beef: Stir in 2 cloves of minced garlic and 1 ounce (1 envelope) of taco seasoning and cook until fragrant, about 1 minute. Set aside.

Mix the Filling: While the beef cooks, mix 8 ounces (1 brick) of room-temperature cream cheese, 15 ounces (1 can) of refried beans, and 2 ounces (½ can) of chopped green chiles together in a medium bowl. Spread in the bottom of an 8×8 or 7×11-inch baking dish.

Layer the Dip: Top with the ground beef and 1 cup of salsa. Sprinkle on 2 cups of shredded Monterey jack cheese.

Bake the Dip: Bake for 20-25 minutes or until the cheese is melted and the dip is warmed through. Garnish with cilantro and serve warm with tortilla chips.

How to Store and Reheat

Store leftover hot taco dip tightly covered with plastic wrap in the refrigerator for up to 4 days. The dip may get a bit watery as it sits, but you can simply drain off any excess liquid before reheating. Reheat in a 350°F oven for 20-30 minutes, or until warmed through and melty.

Serving Suggestions

I love classic tortilla chips for dipping in this delicious hot taco dip. For something a little different, you could try wonton chips or pretzels. This is the perfect hot party dip for game day, so serve it alongside some spicy Buffalo wings and a frosty mug of beer!

If you have leftovers, roll it up in warmed tortillas to make super quick burritos for a next-day lunch.

More Dip Recipes To Try

Dips

White Queso Recipe

Dips

Mexican Street Corn Dip

Appetizers

Beer Cheese Buffalo Chicken Dip

Appetizers

Velveeta Queso Recipe (Rotel Dip)

The post Hot Taco Dip appeared first on The Cookie Rookie®.

When I was a kid, I loved garlic bread pizzas because they just seemed more fun than regular pizza, and I think my kids feel the same way. I know they love being able to pick their own toppings–though it’s usually just pepperonis or extra cheese.

Even though this recipe is just as easy as the ones I had after school (way back when), this version definitely taste even better. I think making the garlic butter from scratch is the real secret!

Tips for Beginners

• Use minced or pressed garlic. Fresh garlic cloves will have the most flavor, but those jars of minced garlic are great for convenience.
• Fresh parsley is used for the garlic butter, and as garnish. You can use your preferred herbs instead (basil, tarragon, or Italian seasoning if you don’t have fresh herbs).
• Store-bought jar of pizza sauce is easiest, or try making my homemade marinara sauce.

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Garlic Bread Pizza Recipe

Quick, easy, and fun to make, these French bread pizzas with homemade garlic butter, pizza sauce, and toppings are the perfect meal!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 744kcal

Author Laurel Perry

Ingredients

For the Garlic Butter:

• ½ cup salted butter softened
• 6 garlic cloves finely minced or pressed
• 1 tablespoon chopped fresh parsley

For the French Bread Pizzas:

• 1 pound French bread or Italian bread
• ½ cup pizza sauce
• 8 ounces low-moisture mozzarella cheese shredded
• 15 pepperoni slices
• 2 tablespoons parmesan cheese
• red pepper flakes optional
• chopped fresh parsley to garnish, optional

Instructions

• Preheat the oven to 400℉. Line a sheet pan with parchment paper and set aside.
• In a small bowl, mix together all the ingredients for the garlic butter.
  ½ cup salted butter, 6 garlic cloves, 1 tablespoon chopped fresh parsley
  
• Cut the bread in half lengthwise to make 2 long pieces, just like garlic bread.
  1 pound French bread
  
• Spread half of the butter mixture on each piece of bread. Place the bread, cut side up, on the prepared sheet pan. Bake for 5 minutes.
  
• Remove from the oven and spread ¼ cup pizza sauce on each bread.
  ½ cup pizza sauce
  
• Evenly divide the shredded mozzarella, pepperoni, and parmesan between the slices of bread.
  8 ounces low-moisture mozzarella cheese, 15 pepperoni slices, 2 tablespoons parmesan cheese
  
• Bake for 15-18 minutes or until cheese is bubbly and the edges of the bread are golden. Remove from the oven and let sit for 2-3 minutes.
• Garnish with red pepper flakes, parsley, and more parmesan, if desired. Slice and serve.
  red pepper flakes, chopped fresh parsley
  

Video

Notes

• A bakery style loaf with a soft crust is best for this recipe.
• For an uber fast dinner use frozen garlic bread in place of the bread and garlic butter mixture. If starting with frozen garlic bread, skip the garlic butter, then just add the pizza sauce, cheese, and toppings.
• Low-moisture, freshly-shredded mozzarella is best for this recipe. I also mix in some Parmesan.

Nutrition

Calories: 744kcal | Carbohydrates: 65g | Protein: 29g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1570mg | Potassium: 345mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1291IU | Vitamin C: 5mg | Calcium: 496mg | Iron: 5mg

How to Make Garlic Bread Pizza Step by Step

Make the Garlic Butter: Preheat the oven to 400℉. Line a sheet pan with parchment paper and set aside. Next, in a small bowl, mix together ½ cup of softened salted butter, 6 minced garlic cloves, and 1 tablespoon of chopped fresh parsley.

Slice the Bread: Cut a loaf of French bread in half lengthwise, to make 2 long pieces.

Spread on the Garlic Butter: Spread half of the garlic butter mixture onto each piece of bread.

Bake: Place the bread, buttered side up, on the prepared sheet pan, and bake for 5 minutes.  

Add the Pizza Sauce: Remove from the oven, then spread ¼ cup of pizza sauce on each piece of bread.

Add the Toppings: Evenly divide 8 ounces of shredded mozzarella cheese, 14-15 pepperoni slices, and 2 tablespoons of parmesan cheese between the 2 slices of bread. Then bake the French bread pizzas for 15-18 minutes, or until cheese is bubbly and the edges of the bread are golden. Remove from the oven and let them sit for 2-3 minutes.

Serve: Garnish the garlic bread pizzas with red pepper flakes, parsley, and more parmesan, if desired. Then slice and serve!

Topping Ideas

I love how versatile these easy garlic bread pizzas are–you can really get creative with the toppings, and make them however you like. Keep it classic with pepperonis, sausage crumbles, cheese, olives, or peppers. Or make them feel a little gourmet, with roasted garlic, feta crumbles, sun-dried tomatoes, pesto, or anything else you can dream up!

How to Store and Reheat

These are best served fresh after baking, but they can be stored wrapped in foil (or in an airtight container) in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to make them crisp again.

Serving Suggestions

These French bread pizzas make a fun lunch, snack, or easy dinner! Since they’re garlic bread and pizza in one, they’re great as a quick meal without any extras. For the little ones, I try to add some applesauce or sweet potato chips to the plate so they get some fruits and veggies in too. For myself, I toss up a greek salad or cucumber tomato salad.

More Fun Pizza Recipes To Try

• Pizza Bagels
• Pizza Sticks
• Texas Toast Pizza
• Pizza Cupcakes
• Air Fryer Pizza Rolls
• Pizza Sliders
• More Pizza Recipes

The post Garlic Bread Pizza appeared first on The Cookie Rookie®.

I absolutely love baked chicken wings and I want to make sure I have my bases covered with the best sauces and seasonings for every occasion. Lemon pepper is the perfect coating to give wings a kick of flavor! These are being added to my game day rotation ASAP.

Tips for Beginners

• Pat the wings dry with paper towels before coating and baking to ensure you get that crispy exterior. Any excess moisture will create steam, which leads to soggy skin.
• Make sure you don’t overcrowd the baking sheet. Place the chicken on the baking sheet in a single layer with enough room for each wing to “breathe” so they cook evenly and they all get crispy. You may have to cook in batches or on two trays.
• You can use frozen wings for this recipe, just be sure to thaw them fully in the refrigerator overnight, then pat them dry before coating.

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Lemon Pepper Wings

These oven-baked lemon pepper wings feature a tangy, buttery glaze with fresh lemon zest and black pepper, delivering a crispy, finger-licking treat without the need for frying.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 4 servings

Calories 473kcal

Author Laurel Perry

Equipment

• 1 Baking Sheet

Ingredients

For the Wings

• 2 pounds chicken wingettes
• 2 tablespoons salted butter melted
• 1/3 cup flour
• 2 tablespoons lemon pepper seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

For the Lemon Pepper Sauce

• 4 tablespoons salted butter melted
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon pepper

Instructions

• Preheat the oven to 425°F.
• Line a baking sheet with foil.
  
• Melt 2 tablespoons of the butter and set aside to cool slightly. In a small bowl, whisk the flour, lemon pepper seasoning, garlic powder, and salt.
  2 tablespoons salted butter, 1/3 cup flour, 2 tablespoons lemon pepper seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt
  
• Add the chicken wings to a large bowl. Pour over the butter and toss to coat.
  2 pounds chicken wingettes
  
• Sprinkle the flour mixture over the wings and toss until evenly coated. Arrange the wings in a single layer on the sheet pan. Bake wings for 30 minutes.
  
• Turn wings over and bake for an additional 15 more minutes or until crispy and fully cooked.
  
• In a large bowl, stir together the ingredients for the lemon pepper sauce.
  4 tablespoons salted butter, 2 tablespoons lemon juice, 1 teaspoon lemon zest, ½ teaspoon pepper
  
• Add the wings to the bowl and toss to coat. Transfer them to a platter, serve and enjoy!
  

Video

Notes

• You can use frozen wings for this recipe, just be sure to thaw them fully in the refrigerator overnight, then pat them dry before coating.
• Make them in the air fryer. Check air fryer chicken wings and follow the step to cook these in the air fryer instead.
• Sometimes I like to place my wings on a wire rack on top of a lined baking sheet. This allows air to circulate around the wings, ensuring even cooking and crispiness without frying.
• Toss in the sauce after baking. This ensures the wings stay crispy while absorbing the rich, buttery lemon flavor.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 11g | Protein: 24g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 517mg | Potassium: 268mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 723IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg

How to Make Lemon Pepper Wings Step by Step

Prep: Gather all your ingredients and preheat the oven to 425°F and use foil to line a sheet pan.

Make the Seasoning: Melt 2 tbsp of salted butter in a small bowl, then put it to the side to cool down. In another small bowl, add ⅓ cup flour, 2 tbsp lemon pepper seasoning, 1 tsp garlic powder, and ½ tsp salt. Whisk to combine.

Toss the Wings: Place 2 lbs of chicken wingettes in a large bowl and coat with 2 tbsp of melted butter. Make sure each wing is coated evenly by tossing. 

Coat the Wings: Add the flour mixture over the butter-coated wings and keep tossing to coat evenly.

Arrange: Shake off excess coating and align the wings on the baking sheet in a single layer.

Bake the Wings: Bake lemon pepper wings for 30 minutes, then flip and continue to cook for another 15 minutes. They should be fully cooked and crispy.

Coat in the Sauce: While the wings are still hot, add them to a large bowl and pour the lemon pepper sauce on top. Toss carefully to coat each wing, then serve and enjoy!

How to Store and Reheat

Place lemon pepper chicken wings in an airtight container and store them in the refrigerator for up to 3-4 days. Reheat in the oven for about 10-15 minutes, flipping halfway through, until heated through and crispy.

If you want to keep them longer, store the wings in a freezer-safe container or freezer bags. They can last up to 2 months frozen. Keep extra sauce separate and freeze that alongside or make on the same day.

Serving Suggestions

These lemon pepper wings are my go-to game-day appetizer served with a classic blue cheese or ranch dip. I love serving them alongside some other great appetizers like cheeseburger sliders, crockpot queso, and white chicken chili for a full game-day spread.

More Chicken Wing Recipes We Love!

Appetizers

Fried Buffalo Wings Recipe

Appetizers

Chicken Tikka Masala Baked Wings Recipe

Appetizers

Honey-Glazed Chicken Wings Recipe

Appetizers

Baked Chicken Wings

The post Lemon Pepper Wings appeared first on The Cookie Rookie®.

I love classic jalapeno poppers, but these bacon wrapped jalapeno poppers really take things to the next level. Instead of putting bacon in the filling, I wrapped these jalapeno poppers in slices of bacon and baked them to crunchy perfection in the oven. The result is an indulgent appetizer that any bacon lover will adore. I constantly get asked for this recipe, and I’m happy to report that it’s a super simple one with just 5 ingredients.

Tips for Success

• Make sure to wear gloves while cutting jalapeño peppers. The peppers can burn your hands, eyes, nose, and mouth! 
• There’s no need to boil the peppers before stuffing them.
• Cut the bacon in half widthwise to make 2 shorter pieces, not lengthwise.
• For a spicier recipe, add in ¼-½ teaspoon cayenne to the cream cheese mixture.
• For even more bacon-y flavor, add some crumbled cooked bacon to the filling.
• You can stuff the jalapenos with the cream cheese mix up to a day ahead of time, store them in the refrigerator, and then wrap them in bacon and pop them into the oven when you’re ready to cook them.

How to Store and Reheat

Store leftover jalapeno poppers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before reheating in a 350°F oven for about 10 minutes, or until warmed through.

Serving Suggestions

These bacon wrapped jalapeno poppers are great served with ranch dressing, garlic aioli, or Buffalo sauce for dipping.

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Bacon Wrapped Jalapeno Poppers Recipe

These quick and easy 5-ingredient bacon wrapped jalapeno poppers are spicy, creamy, and bacon-y– perfect for the Super Bowl!

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 262kcal

Author Laurel Perry

Equipment

• Baking Sheet
• Toothpicks

Ingredients

• 12 large jalapeno peppers
• 8 ounces cream cheese room temperature (1 brick)
• 6 ounces cheddar cheese shredded
• 1 pinch kosher salt
• 1 pinch ground black pepper
• ½ teaspoon garlic powder
• 12 slices bacon halved widthwise

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Cut the jalapenos in half lengthwise and remove the seeds and membranes with a spoon. Arrange them on the prepared baking sheet.
  12 large jalapeno peppers
  
• In a large bowl, stir together the cream cheese, cheddar, salt, pepper, and garlic powder.
  8 ounces cream cheese, 6 ounces cheddar cheese, 1 pinch kosher salt, 1 pinch ground black pepper, ½ teaspoon garlic powder
  
• Spoon the cream cheese mixture evenly into the jalapeno halves, smoothing out the tops.
  
• Wrap a half piece of bacon around each jalapeno half and secure it with a toothpick.
  12 slices bacon
  
• Bake for 25-30 minutes until browned. Let cool for 5 minutes before serving hot.
  

Video

Notes

Yield: This recipe makes 24 jalapeno poppers. A serving is 4 poppers.

Storage: Store bacon wrapped jalapeno poppers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Nutrition

Serving: 4poppers | Calories: 262kcal | Carbohydrates: 5g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 353mg | Potassium: 165mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1058IU | Vitamin C: 40mg | Calcium: 241mg | Iron: 0.4mg

How to Make Bacon Wrapped Jalapeno Poppers Step by Step

Cut the Jalapenos: Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut 12 large jalapenos in half lengthwise and remove the seeds and membranes with a spoon. Arrange them on the prepared baking sheet.

Mix the Filling: In a large bowl, stir together 8 ounces (1 brick) of cream cheese, 6 ounces of shredded cheddar cheese, 1 pinch of kosher salt, 1 pinch of ground black pepper, and ½ teaspoon of garlic powder.

Stuff the Peppers: Spoon the cream cheese mixture evenly into the jalapeno halves, smoothing out the tops.

Wrap with Bacon: Wrap a half-piece of bacon around each jalapeno half and secure it with a toothpick (12 slices of bacon total).

Bake the Poppers: Bake for 25-30 minutes until browned. Let cool for 5 minutes before serving hot.

More Jalapeno Popper Appetizers to Try!

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Kielbasa Jalapeno Popper Bites

Appetizers

Jalapeno Popper Deviled Eggs

The post Bacon Wrapped Jalapeno Poppers appeared first on The Cookie Rookie®.

Make Ahead Tater Tot Breakfast Casserole

I hate waking up after a night of fun and having to make breakfast. It feels like such a bummer when everyone else gets to sleep in. But with this easy tater tot breakfast casserole recipe, I can have breakfast on the table with minimal effort. If I remember to, I can even prep it the night before so all I have to do is pop it in the oven the next morning!

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Tater Tot Breakfast Casserole Recipe

This cheesy tater tot breakfast casserole is ready to bake in just 10 minutes and easy to prep the night before for a stress-free morning!

Step-by-step photos can be seen below the recipe card.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 490kcal

Author Laurel Perry

Equipment

• 9×13 Baking Pan

Ingredients

• 1 pound spicy breakfast sausage bulk or casings removed
• 1 onion diced
• 2 cloves garlic minced
• 8 large eggs
• 1 cup milk
• ¼ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cups freshly shredded cheddar cheese divided
• 16 ounces frozen tater tots (1 bag)
• Chopped fresh chives optional, for garnish

Instructions

• Preheat the oven to 350°F. Prep a 9×13-inch baking pan with nonstick cooking spray. Set aside.
• Heat a large skillet over medium. Add in the sausage and onion. Cook, breaking up the sausage with a spoon, until the sausage is cooked through and the onion is translucent. Add in the garlic and cook for another minute until fragrant. Drain off the excess grease and transfer the mixture in your prepared baking dish. Spread in an even layer.
  1 pound spicy breakfast sausage, 1 onion, 2 cloves garlic
  
• In a medium bowl, whisk the eggs, milk, salt and pepper until combined.
  8 large eggs, 1 cup milk, ½ teaspoon ground black pepper, ¼ teaspoon kosher salt
  
• Sprinkle 1 cup of the cheddar cheese over the sausage mixture.
  2 cups freshly shredded cheddar cheese
  
• Pour the egg mixture evenly over the sausage and cheese in the pan.
  
• Top the casserole with the tater tots and the remaining cup of cheese. At this point, you can wrap the casserole and store it in the fridge for up to 12 hours or bake it right away.
  16 ounces frozen tater tots
  
• Bake uncovered for 50-60 minutes or until the egg mixture is set in the center. Garnish with chives and enjoy.
  Chopped fresh chives
  

Video

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 19g | Protein: 24g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 259mg | Sodium: 957mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 6mg | Calcium: 283mg | Iron: 2mg

How to Make Tater Tot Breakfast Casserole Step by Step

Cook the Sausage: Preheat the oven to 350°F. Prep a 9×13-inch baking pan with nonstick cooking spray. Set aside. Heat a large skillet over medium. Add in 1 pound of spicy sausage and 1 diced onion. Cook, breaking up the sausage with a spoon, until the sausage is cooked through and the onion is translucent. Add in 2 minced cloves of garlic and cook for another minute until fragrant. Drain off the excess grease and transfer the mixture in your prepared baking dish. Spread in an even layer.

Whisk the Eggs: In a medium bowl, whisk 8 large eggs, 1 cup of milk, ¼ teaspoon of salt and ½ teaspoon of pepper until combined.

Sprinkle the Cheese: Sprinkle 1 cup of the cheddar cheese over the sausage mixture.

Pour the Eggs: Pour the egg mixture evenly over the sausage and cheese in the pan.

Top the Casserole: Top the casserole with 16 ounces (1 bag) of frozen tater tots and the remaining 1 cup of cheese.

Bake and Serve: Bake uncovered for 50-60 minutes or until the egg mixture is set in the center. Garnish with chives and enjoy.

How to Store and Reheat

Store leftover tater tot breakfast casserole tightly wrapped in plastic wrap and aluminum foil in the refrigerator for up to 4 days or in the freezer. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 20-30 minutes, or until warmed through.

Serving Suggestions

This crispy, cheesy tater tot breakfast casserole is a hearty meal all on its own. I like to serve mine simply with a drizzle of Buffalo sauce for a little kick and my favorite cucumber onion salad! This easy blender Hollandaise sauce is also delish!

more breakfast recipes to try

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Kid-Friendly Recipes

Chocolate Donuts

The post Tater Tot Breakfast Casserole appeared first on The Cookie Rookie®.

The key to a moist and juicy meatloaf is to add moisture at every step. I do this by using lean but not too lean beef, onions, Worcestershire sauce, eggs, and a flavorful glaze to ensure my meatloaf will never be dry!

What’s in This Meatloaf Recipe?

• Ground Beef: I like to use 85% lean ground beef so there’s a good amount of fat to keep the meatloaf nice and juicy.
• Onion: Adds an earthy and sweet flavor to the meat.
• Breadcrumbs: Help bind the meatloaf together.
• Worcestershire Sauce: Enhances the umami flavor of the meat.
• Seasonings: Kosher salt, Italian seasoning, black pepper, and garlic powder add a touch of Italian flavor to the meat.
• Eggs: Bind the meatloaf and keep it moist.
• Ketchup: Adds a sweet and tangy flavor to the glaze.
• Sugar: Brown sugar enhances the sweetness of the glaze.
• Vinegar: Red wine vinegar enhances the tanginess of the glaze.

Tips for Success

• My best advice is to gently handle the meat mixture at every step. When I overhandled it in testing, the meatloaf turned out tough and chewy. Take care not to compact it into the pan; just loosely and gently press the meat.
• I did not cover my meatloaf, but if you notice the glaze is browning too quickly, you can cover it with foil for the remainder of the bake time.

How to Store and Reheat

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave in 30-second increments until warmed through.

I like to freeze meatloaf cut into individual slices rightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil to prevent freezer burn. It will keep this way for about 3 months. Just let the slices thaw overnight in the refrigerator before reheating.

Serving Suggestions

A classic meal deserves classic sides. I love easy mashed potatoes and steamed green beans. When I’m craving something more luxe, I’ll make these green beans with bacon.

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Meatloaf Recipe

It doesn't get more comforting than this easy meatloaf recipe. Juicy, seasoned beef is brushed with a sweet glaze and baked to perfection.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 562kcal

Author Krista Teigen

Equipment

• 9×5-inch loaf pan

Ingredients

For the Meatloaf

• 1½ pounds ground beef
• ½ onion finely chopped
• 1 cup breadcrumbs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 2 large eggs

For the Glaze

• ½ cup ketchup
• 1 tablespoon brown sugar
• 1 tablespoon red wine vinegar

Instructions

• Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
• In a large bowl, mix all the meatloaf ingredients together.
  1½ pounds ground beef, ½ onion, 1 cup breadcrumbs, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, 2 large eggs
  
• In a separate smaller bowl, whisk together the glaze ingredients.
  ½ cup ketchup, 1 tablespoon brown sugar, 1 tablespoon red wine vinegar
• Transfer the meatloaf mixture to a greased loaf pan, and spread the glaze on top.
  
• Bake for 50-55 minutes.
• Let the meatloaf rest for 10 minutes before slicing.
  

Notes

• Meats: Swap the ground beef for ground chicken, turkey, or meatless crumbles.
• Seasonings: Swap out the Italian seasoning for herbs de Provence or chili seasoning for a different flavor.
• Glaze: Swap the ketchup for gochujang or Korean BBQ sauce for a fun Asian-inspired twist! Keep with that flavor by swapping the Worcestershire for soy sauce and omitting the Italian seasoning.

Storage: Store meatloaf in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 3slices | Calories: 562kcal | Carbohydrates: 34g | Protein: 39g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1256mg | Potassium: 747mg | Fiber: 2g | Sugar: 12g | Vitamin A: 302IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 6mg

How to Make Meatloaf Step by Step

Mix the Meat: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set aside. In a large bowl, mix 1½ pounds of ground beef, ½ of a finely chopped onion, 1 cup of breadcrumbs, 1 tablespoon of Worcestershire sauce, 1 teaspoon of kosher salt, 1 teaspoon of Italian seasoning, ½ teaspoon of ground black pepper, ½ teaspoon of garlic powder, and 2 large eggs together.

Make the Glaze: In a separate smaller bowl, whisk together ½ cup of ketchup, 1 tablespoon of brown sugar, and 1 tablespoon of red wine vinegar. Transfer the meatloaf mixture to a greased loaf pan, and spread the glaze on top.

Bake and Serve: Bake for 50-55 minutes. Let the meatloaf rest for 10 minutes before slicing.

More Meatloaf Recipes To Try

• Bacon Meatloaf
• Instant Pot Meatloaf
• Air Fryer Meatloaf
• Crockpot Meatloaf

The post Meatloaf Recipe appeared first on The Cookie Rookie®.

These duchess potatoes remind me of dainty little macaroons! I piped them with a star tip to give them extra crispy ridges on the outside– but they’re almost too cute to eat! They’re prepared similarly to twice-baked potatoes, but in my opinion, are much simpler to make. Just boil, mash, mix, pipe, and bake! With just 5 ingredients, it doesn’t get much easier.

What’s in This Duchess Potatoes Recipe?

• Potatoes: I have found that Yukon Gold potatoes work best for this recipe. They are a bit waxier, which helps them hold their shape once mashed and piped. Russet potatoes will also work but may be a bit drier overall.
• Butter: Unsalted butter enriches the potatoes and adds a wonderful buttery flavor. If using salted butter, I recommend omitting the kosher salt.
• Heavy Cream: Adds richness and moisture to the potatoes, giving them a silky texture.
• Salt + Pepper: Enhance the natural flavor of the potatoes.
• Egg Yolks: Give the potatoes structure, which helps them hold their shape once piped. They also make the potatoes taste super rich and indulgent!

How to Store and Reheat

Store leftover duchess potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat directly from frozen at 350°F for 20-25 minutes, or until warmed through.

Serving Suggestions

These duchess potatoes are so elegant and fun! I like to serve them with something equally fancy, like filet mignon, pork roulade, a whole roast chicken, or beef bourguignon.

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Duchess Potatoes Recipe

These duchess potatoes are ultra-rich, creamy, and silky on the inside and wonderfully crunchy on the outside!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 236kcal

Author Laurel Perry

Equipment

• Baking Sheet
• Piping Tip Set

Ingredients

• 2 pounds Yukon Gold potatoes peeled and quartered
• 4 tablespoons unsalted butter divided (½ stick)
• ¼ cup heavy cream room temperature
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 large egg yolks room temperature
• Chopped fresh parsley optional, for garnish

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 20-25 minutes.
  2 pounds Yukon Gold potatoes
  
• Drain the potatoes well and return them to the pot. Let sit and steam for 5 minutes to release excess moisture.
  
• Add 2 tablespoons butter to the pot and mash the potatoes.
  4 tablespoons unsalted butter
  
• Add in the cream, salt, pepper, and egg yolks, mashing and stirring until everything is incorporated.
  ¼ cup heavy cream, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 large egg yolks
  
• Fit a piping bag with a large star tip and fill with the potato mixture. Pipe the potatoes onto the baking sheet.
  
• Melt the remaining 2 tablespoons of butter and gently brush it onto the potatoes.
  
• Bake for 18-22 minutes until golden brown. Garnish with parsley before serving hot.
  Chopped fresh parsley
  

Video

Notes

• Nutritional information does not include optional ingredients.

Storage: Store duchess potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 403mg | Potassium: 656mg | Fiber: 3g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 30mg | Calcium: 35mg | Iron: 1mg

How to Make Duchess Potatoes Step by Step

Boil the Potatoes: Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. Add 2 pounds of peeled and quartered Yukon Gold potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 20-25 minutes.

Steam the Potatoes: Drain the potatoes well and return them to the pot. Let sit and steam for 5 minutes to release excess moisture.

Mash the Potatoes: Add 2 tablespoons of unsalted butter to the pot and mash the potatoes.

Thicken the Potatoes: Add in ¼ cup of heavy cream, 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 2 large egg yolks, mashing and stirring until everything is incorporated.

Pipe the Potatoes: Fit a piping bag with a large star tip and fill with the potato mixture. Pipe the potatoes onto the baking sheet.

Brush with Butter: Melt the remaining 2 tablespoons of unsalted butter and gently brush it onto the potatoes.

Bake the Potatoes: Bake for 18-22 minutes until golden brown. Garnish with parsley before serving hot.

More Potato Recipes to Try!

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Ham and Potato Casserole

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Easy Mashed Potatoes

Side Dishes

Smashed Potatoes

The post Duchess Potatoes appeared first on The Cookie Rookie®.

This roast is just so good. This dish comes out so moist and flavorful, it’s absolutely to die for! It’s my absolute favorite main course for a big feast. This recipe is a labor of love, but trust me, it’s well worth it. The most important thing my Mom taught me about this recipe is to make sure you get it in the refrigerator a day or so ahead of time to get the process started. 

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Best Beef Tenderloin Recipe

Tenderloin is one of the best cuts of meat, so it deserves to be cooked right. Learn my Mom's method for how to cook the perfect tenderloin for an amazing main course dish to serve on the holidays or special occasions. This beef just melts in your mouth, it's one to remember.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill 8 hours hours

Total Time 10 hours hours

Servings 6 people

Calories 787kcal

Author Becky Hardin

Equipment

• Baking Sheet
• Cast Iron Skillet

Ingredients

• 3 pounds beef tenderloin center-cut (also called chateaubriand)
• Kosher salt
• ¼ cup black peppercorns crushed
• ½ cup unsalted butter (1 stick)
• 4 sprigs fresh thyme
• 2 cloves garlic peeled and chopped
• 1 shallot roughly chopped

For Serving (Optional)

• Coarse sea salt such as fleur de sel or Maldon
• Chopped fresh chives
• Brandy Peppercorn Sauce (click for recipe)
• Mustard Cream Sauce (click for recipe)

Instructions

*READ THROUGH ALL INSTRUCTIONS AND NOTES BEFORE STARTING*

One to Two Days Ahead…

• Line a rimmed baking sheet with foil and set a wire rack inside or over the baking sheet.
• Tie the tenderloin with butcher’s twine at 1-inch intervals.
  3 pounds beef tenderloin
  
• Generously season all sides with salt and peppercorns (or pepper).
  Kosher salt, ¼ cup black peppercorns
• Set the beef on the wire rack and transfer to the refrigerator (uncovered) to chill for at least 8 hours and up to 48 hours.

When Ready to Cook…

• Set the oven rack to the middle position and preheat oven to 225°F.
• Place the beef with the rack and baking sheet onto the kitchen counter 30 minutes before cooking.
  
• After 30 minutes, transfer the tenderloin/rack/baking sheet to the oven and cook 2-3 hours, or until a meat thermometer, placed in the center of the tenderloin, registers 120°-125°. Remove the beef from the oven for 10 minutes and cut off the twine.
  

To Finish Under the Broiler…

• Place the oven rack 6 inches from the broiler element and set the oven to broil.
• Heat a cast iron skillet over medium heat and add the butter. Melt the butter, while gently swirling the pan, until foaming subsides and butter turns a light brown and has a nutty fragrance (be careful not to burn the butter).
  ½ cup unsalted butter
  
• Reduce the heat to medium-low and add the thyme, garlic and shallots. Cook 30-60 seconds after the crackling stops. Pour the seasoned butter through a mesh strainer over a medium bowl.
  4 sprigs fresh thyme, 2 cloves garlic, 1 shallot
  
• Pour the butter mixture evenly over the tenderloin and brush with a silicone brush or baste with a spoon until all surfaces are coated.
  
• Place the pan with the tenderloin under the broiler and broil, turning every 30 seconds, until meat is browned on all sides, baste each time the meat is turned.
• Transfer the tenderloin to a cutting board. Let is rest 5-10 minutes and slice into ½–inch slices.
  
• To serve, sprinkle with coarse sea salt and chives (if desired) and serve with Brandy Peppercorn Sauce, our personal favorite (see recipe) or Horseradish Sauce (see recipe).
  Coarse sea salt, Brandy Peppercorn Sauce, Mustard Cream Sauce, Chopped fresh chives

Video

Notes

Recipe adapted from J. Kenji Lopez-Alt at Serious Eats. 

• Temperature Guide
  • For rare tenderloin: 125-130°F
  • For medium-rare tenderloin: 130-140°F
  • For medium tenderloin: 140-150°F
  • For medium-well tenderloin: 150-160°F
• Nutritional information does not include optional ingredients.

Storage: Store beef tenderloin in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 0.5lb | Calories: 787kcal | Carbohydrates: 8g | Protein: 43g | Fat: 65g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 503mg | Potassium: 847mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 559IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 6mg

How to Make Beef Tenderloin Step by Step

One to Two Days Ahead: Line a rimmed baking sheet with foil and set a wire rack inside or over the baking sheet. Tie a 3-pound beef tenderloin with butcher’s twine at 1-inch intervals. Generously season all sides with kosher salt and ¼ cup of black peppercorns (or pepper). Set the beef on the wire rack and transfer to the refrigerator (uncovered) to chill for at least 8 hours and up to 48 hours.

Bring the Beef to Room Temp: Set the oven rack to the middle position and preheat oven to 225°F. Place the beef with the rack and baking sheet onto the kitchen counter 30 minutes before cooking.

Cook the Beef: After 30 minutes, transfer the tenderloin/rack/baking sheet to the oven and cook for 2-3 hours, or until a meat thermometer, placed in the center of the tenderloin, registers 120°-125°. Remove the beef from the oven for 10 minutes and cut off the twine.

Melt the Butter: Place the oven rack 6 inches from the broiler element and set the oven to broil. Heat a cast iron skillet over medium heat and add ½ cup of salted butter. Melt the butter, while gently swirling the pan, until the foaming subsides and the butter turns a light brown and has a nutty fragrance (be careful not to burn the butter).

Sauté the Aromatics: Reduce the heat to medium-low and add 4 sprigs of fresh thyme, 2 cloves of peeled and chopped garlic, and 1 roughly chopped shallot. Cook 30-60 seconds after the crackling stops. Pour the seasoned butter through a mesh strainer over a medium bowl.

Broil the Meat: Pour the butter mixture evenly over the tenderloin and brush with a silicone brush or baste with a spoon until all surfaces are coated. Place the pan with the tenderloin under the broiler and broil, turning every 30 seconds, until the meat is browned on all sides, baste each time the meat is turned.

Serve the Tenderloin: Transfer the tenderloin to a cutting board. Let it rest for 5-10 minutes and slice into ½–inch slices. To serve, sprinkle with coarse sea salt and chives (if desired) and serve with the sauce of your choice.

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The post Beef Tenderloin appeared first on The Cookie Rookie®.