This easy Italian Sausage Pasta brings all the flavor with sausage, sun-dried tomatoes, garlic, and a bright, buttery lemon sauce, along with white beans and spinach to make it extra filling. Mangia!

Email Me the Recipe!

Please enable JavaScript in your browser to complete this form.

Email Address *

Options

• Save to my free Well Plated recipe box

Hidden Username Field

Field Email Recipe

Go

From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.

This Italian sausage pasta is ready in a flash!

Italian sausage pasta is the best kind of weeknight dinner. It basically checks all the boxes:

• Made With Pantry Ingredients. The ingredient list might look long but most of the items you need are either pantry staples or things you probably have on hand in your refrigerator.
• Adaptable. Have a package of chicken sausage in the fridge? Use that instead of Italian! No cannellini beans? Use Great Northern. No spinach? The arugula in your crisper drawer will add a peppery bite!
• Supremely Satisfying. A serving of pasta is two ounces, and if you’ve ever portioned that out for yourself, you know that’s a saaaaad bowl of pasta. Bulking it up with sausage, beans, and veggies makes it feel much more substantive. (Looking for more hearty pasta dishes? Try my Cajun Shrimp Pasta, Chicken Bacon Ranch Pasta, and Butternut Squash Sausage Pasta!)
• Done in Under 25 Minutes. Italian sausage pasta is a recipe that cooks up in a matter of minutes, so it’s ideal for busy weeknights!

How to Make Italian Sausage Pasta

Cook the Pasta. Follow the package directions for cooking to al dente; reserve a cup of the cooking water. (Don’t forget!)

Brown the Sausage. Cook the sausage in a Dutch oven with the olive oil, breaking it into small pieces.

Season. Stir in the salt, black pepper, pepper flakes, and garlic and cook until fragrant.

Deglaze the Pan. Pour in the wine or broth and scrape up any browned bits from the bottom of the pan. Cook until the liquid reduces by half.

Simmer. Reduce the heat and add the beans, tomatoes, and pasta, along with the pasta water. Simmer, stirring, until the sauce thickens.

Finish the Sauce. Remove the pan from the heat and add the tomato oil, butter, cheese, and lemon zest and juice. Stir until the pasta is coated .

Add the Spinach and Serve. Stir in the spinach until it wilts, then plate and serve with additional Parmesan.

Print Add to Collection Go to Collections

Italian Sausage Pasta

Garlicky Italian sausage pasta with sun-dried tomatoes and spinach is an easy, satisfying dinner ready in 25 minutes. Packed with flavor!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 709kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces whole wheat short pasta such as penne, orecchiette, or farfalle
• 2 tablespoons extra-virgin olive oil
• 1 pound sweet or hot Italian turkey sausage
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes plus more to taste
• 3 garlic cloves minced (about 1 tablespoon)
• ½ cup dry white wine or low-sodium chicken broth
• ¼ cup sun-dried tomatoes in oil drained, patted dry, and chopped
• 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 tablespoon sun-dried tomato oil from the jar above
• 1 tablespoon unsalted butter
• 1 small lemon zest and juice
• ⅓ cup freshly grated Parmesan cheese plus additional for serving
• 4 cups roughly chopped baby spinach about 4 ounces

Instructions

• Make sure you have all of your ingredients prepped and ready to go. This recipe moves fast! Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package instructions. Reserve 1 cup pasta water (don’t forget!), then drain.
• Meanwhile, in a large Dutch oven or similar large, deep pan, heat the 2 tablespoons olive oil over medium-high. Squeeze the sausages from their casings into the pot. With a wooden or similar sturdy spoon or spatula (I love my meat chopper), break up the sausage into small pieces and cook until browned and cooked through, about 5 to 8 minutes. If at any point the pan looks dry and the sausage starts to really stick, add a little more oil as needed.
  
• Add the salt, black pepper, red pepper, and garlic and cook, stirring constantly, for 30 seconds.
• Pour in the wine, scraping up any bits that have collected on the bottom of the pan. Cook until the wine has reduced by approximately half, about 1 minute.
  
• Reduce the heat to low. Add the white beans, sun-dried tomatoes, pasta, and ½ cup of the reserved pasta water. Heat gently and stir until well combined and the sauce starts to come together, about 1 to 2 minutes. If at any point the pasta looks dry, splash in a little additional pasta water as needed.
  
• Remove the pan from the heat. Add the sun-dried tomato oil, butter, Parmesan, lemon zest (zest the lemon right over the pasta), and lemon juice. Keep stirring until combined and the noodles are coated in a silky sauce.
• A few handfuls at a time, stir in the baby spinach until it wilts. Serve topped with additional Parmesan to taste.
  

Notes

• TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
• TO REHEAT: Reheat gently in the microwave or on the stovetop with a splash of chicken stock (or water) to keep the pasta from drying out. Sprinkle with additional Parmesan cheese before serving.
• TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 4) | Calories: 709kcal | Carbohydrates: 78g | Protein: 37g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 75mg | Potassium: 1191mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3268IU | Vitamin C: 65mg | Calcium: 247mg | Iron: 18mg

Related Recipes

Pastas

Cauliflower Pasta

Save Recipe Saved

Pastas

Pesto Pasta

Save Recipe Saved

Pastas

Garlic Pasta

Save Recipe Saved

The hardest part of making Seared Scallops is getting up the nerve to try! Don’t be intimidated. All you need is a hot pan, a pair of tongs, and some butter, and you can cook scallops like a pro. I’ve got all the tips to make sure they turn out perfectly!

It’s time to add scallops to your at-home menu.

Do you love scallops, but you only order them at restaurants? Do you have no idea what to look for when you’re shopping for them? Clueless about the best way to cook them? We are going to tackle ALL of your scallop-related anxieties with this how-to recipe for seared scallops!

• Like my Bacon Wrapped Scallops, these seared scallops require only a short list of ingredients but deliver maximum deliciousness—because when you start with good scallops and the right cooking method, it’s really hard to go wrong.
• They’re buttery and succulent, with a slightly sweet flavor that’s made even better by the caramelization that occurs when the scallops are pan-seared. YUM!

With this easy scallop recipe, you’ve got your next date night at home in the bag!

How to Make Seared Scallops

Dry the Scallops. Place them on two layers of paper towels, set two more layers on top, and gently press to absorb the excess liquid from the scallops. Drying is CRITICAL to get a good sear on the scallops.

Prep Your Cooking Area. Heat the oil in a cast iron skillet over high heat. While you wait for this to get blazing hot, divide the butter into two portions, get out a spoon and plate, and tear off a piece of foil to cover the plate later.

Sear the Scallops, Part 1. When the oil starts smoking, add the scallops to the pan with tongs. Sprinkle with salt and cook for 90 seconds.

Sear the Scallops, Part 2. Add one portion of butter to the pan. Now start flipping the scallops, starting with the first one you put in the pan. Baste with the butter. (Is there any better smell in this world than melted butter?!)

Keep Going. After the other side is nicely seared—or when the scallops reach 115 degrees F if we’re being precise—transfer the cooked scallops to the plate and tent with foil. Repeat with the remaining scallops and butter.

Make the Sauce. Turn off the heat and add the parsley to the butter. Let it sit for just a beat to infuse the butter with the parsley and the parsley with the butter, then spoon the butter over the scallops and ENJOY!

Print Add to Collection Go to Collections

Seared Scallops

How to cook perfectly pan seared scallops. They cook in minutes, are succulent and buttery with a golden crust, and are easy to make at home!

Course Dinner, Main Course

Cuisine American

Prep Time 3 minutes minutes

Cook Time 4 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 224kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pounds sea scallops about 16; seek out dry pack for the best sear
• 3 tablespoons unsalted butter divided
• 1 tablespoon canola oil or similar neutral cooking oil
• Kosher salt
• 1 tablespoon finely chopped fresh parsley

Instructions

• Remove the scallops from the refrigerator 10 minutes before you plan to cook them. Place them on a double layer of paper towels. Set a second double layer on top and press them VERY dry (don’t smash them, but really try to get out as much liquid as you can; moisture is the enemy of a good sear).
  
• Get ready, this happens fast: Heat oil in a cast iron on similar skillet over high heat until VERY hot. Divide the butter in half and set both pieces right next to the stove. Set a spoon for basting the scallops, an empty plate, and a piece of foil larger enough to cover it by the stove.
• Add the oil to the skillet. Once it is so hot it’s smoking, use tongs to add half the scallops in a single layer—note where you start and go in a circle so you can easily remember which scallops started cooking first. Every second counts; 30 seconds is a long time in the life of a seared scallop. Sprinkle the tops with a pinch of kosher salt. Cook 90 seconds on the first side without disturbing.
  
• Add one half of the butter. Flip the scallops in the same order you laid them down. Tilt the skillet to pool the butter, then use the spoon to baste the scallops. Cook for a total of 90 seconds to 2 minutes (you’ll practically have just finished basting). Scallops are done when they reach 115°F on an instant read thermometer—transfer to the plate and tent with foil.
  
• Repeat with the remaining scallops and butter (this batch will go even better because now you have a feel for it!).
  
• Turn off the heat. To the now empty skillet, add the parsley to the melted butter. Pour the butter over the scallops, then serve immediately.
  

Notes

• TO STORE:  Store scallops in an airtight container and refrigerate for up to 2 days.
• TO REHEAT: Gently reheat scallops in a skillet over medium heat until warm throughout. Take care not to overcook them, as they can become rubbery.

Nutrition

Serving: 1(of 4, 4 scallops per serving) | Calories: 224kcal | Carbohydrates: 5g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 63mg | Potassium: 357mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Related Recipes

Appetizers

Crab Cakes

Save Recipe Saved

Seafood

Seafood Pasta

Save Recipe Saved

Seafood

Sheet Pan Shrimp and Broccoli

Save Recipe Saved

Not only is this Crockpot Hot Chocolate rich, decadent, and creamy, it’s also the best hot chocolate for a party! Make a big batch and let your guests help themselves to warm mugs filled to the brim with hot cocoa and all their favorite toppings.

The perfect hot chocolate for a party.

Piping hot, lusciously creamy, and best sipped with holiday tunes in the background (or maybe best sipped directly from the slow cooker with a straw?), this decadent crockpot hot chocolate is my cozy drink of choice this winter!

The recipe is easy as can be and the slow cooker makes it ideal for when you’re entertaining because guests can help themselves. No playing bartender! (Christmas Punch and Rum Punch also minimize your work as a host.)

This crockpot hot chocolate also tastes magnificent. It is some of the best hot chocolate I’ve ever made, ranking right up there with my French Hot Chocolate. And since it’s made without condensed milk and heavy cream, it’s creamy without being so over the top that you can only handle a tiny cup. Fill that mug high, my friend!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Chocolate. Don’t use chocolate chips! Just like store-bought shredded cheese, chocolate chips are formulated not to melt and clump in the bag—which means they don’t melt as smoothly for recipes. Buy a bar of chocolate and chop it.
• Cocoa Powder. The other half of our chocolate flavor duo. Making this crockpot hot chocolate with cocoa powder provides intensity.
• Whole Milk + Half-and-Half. In order to achieve the most smooth and creamy texture, it’s important to make crockpot hot chocolate with milk, not water. I used whole milk. I also used half-and-half to keep things a little lighter than heavy cream while still tasting indulgent. (For extra decadence, you can swap the half-and-half for heavy whipping cream.)
• Vanilla. A can’t-miss addition that gives this drink an extra layer of coziness.
• Instant Espresso Powder. While optional, it helps intensify the chocolate flavor further (it will not make the hot chocolate taste like coffee).

How to Make Hot Chocolate in a Crockpot

Combine. Add all of the ingredients (minus the toppings) to a slow cooker. Whisk to combine, but don’t stress about it—the slow cooker will melt everything together and you’ll continue to whisk through the process.

Heat. Cook the crockpot hot chocolate on LOW for 2 to 3 hours or on HIGH for 45 minutes to 1 hour. Whisk occasionally to make sure the chocolate isn’t sticking to the bottom. You don’t want your crockpot hot chocolate to cook longer than necessary, so as soon as the chocolate is melted and the mixture is smooth, you can turn down the slow cooker to the KEEP WARM setting.

Serve. If you will be serving this at a party and leaving the slow cooker on, check periodically to make sure the chocolate isn’t burning or curdling if your slow cooker tends to get fairly hot. This is especially important as your guests serve themselves and the amount of hot chocolate left in the pot goes down. Serve with your favorite toppings and ENJOY!

Ways to Flavor Crockpot Hot Chocolate

Whether it’s my Healthy Hot Chocolate, Easy Hot Chocolate, or this crockpot version, here are some of my favorite ways to give hot chocolate a little boost:

• Alcohol. Crockpot hot chocolate with alcohol would make a scrumptious adult beverage! I’d recommend Baileys Irish cream, peppermint schnapps, Kahlua, or Frangelico hazelnut liqueur. YUM!
• Coffee. Mix hot chocolate and coffee together to create a drink called café mocha. Add a shot of espresso or a pour of strongly brewed coffee to your cup, then top with as much hot chocolate as you like. We have this every Christmas morning, and it’s divine.
• Nutella. For an out-of-this-world rich and tasty hot chocolate, stir in a spoonful of Nutella.

Crockpot Hot Chocolate Toppings

Add a flourish to your mug with one of these hot chocolate toppings:

• Marshmallows. Whether you prefer mini marshmallows, regular marshmallows, or jumbo-sized marshmallows, you can’t go wrong with this classic and beloved topping.
• Whipped Cream. For a decadent treat, top your hot chocolate with a dollop of whipped cream.
• Chocolate Chips. A handful of milk chocolate chips, semi-sweet chocolate chips, or dark chocolate chips will take the chocolate factor up another notch.
• Caramel Sauce. A drizzle of caramel sauce on top would be tasty!
• Crushed Peppermint. For a minty and festive twist, sprinkle some crushed peppermint candies or candy canes over the top.
• Cinnamon. Finish your hot chocolate batch with a sprinkle of cinnamon. You could also add some cinnamon sticks to the pot as the hot chocolate cooks to infuse it with cozy flavor.

Print Add to Collection Go to Collections

Crockpot Hot Chocolate

This creamy crockpot hot chocolate is easy to make and tastes absolutely decadent. The slow cooker is perfect for serving a crowd!

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 6 servings

Calories 326kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 cups whole milk must be whole for the best texture!
• 1 cup half-and-half or heavy cream if you want to make this outrageously decadent
• 6 ounces dark or bittersweet chocolate* coarsely chopped (between 62% and 70%; the darker, the more intense the chocolate flavor will be; I used 66%)
• 3 tablespoons granulated sugar
• 1 tablespoon unsweetened cocoa powder or Dutch process cocoa powder
• 2 teaspoons pure vanilla extract
• 1 teaspoon instant espresso powder or coffee powder optional for a more intense flavor
• Pinch kosher salt
• Toppings of choice: marshmallows whipped cream, a drizzle of caramel, a handful of extra chocolate chips

Instructions

• Place all of the ingredients except for the toppings into 3-quart slow cooker (or a 5-quart or larger if you are doubling the recipe): milk, half-and-half, chocolate, sugar, cocoa powder, vanilla, espresso powder, and salt.
  
• Briskly whisk to dissolve the cocoa powder as much as possible. Keep whisking until none of it floats to the top; this may take 1 to 2 minutes.
  
• Cook on low for 2 to 3 hours or on high for 45 minutes to 1 hour (depending upon your slow cooker; it may finish sooner. Once it's hot and the chocolate is melted smoothly, you can serve it as soon as you like; I prefer to do this on low to make sure the chocolate doesn't burn). Whisk every 45 minutes or so to make sure the chocolate isn’t burning on the bottom of the crock pot. At this point, you can keep it on "low" or switch to "keep warm" if you have that setting. Do not keep it on high, as if the chocolate becomes too hot, it can burn or separate.
  
• Ladle into serving cups and add your toppings of choice.
  

Video

Notes

• *I do not recommend chocolate chips, as they do not melt as smoothly. Since chocolate is the primary ingredient, be sure to use good quality. Lindt and Ghirardelli are both excellent. I also had good luck testing with the Baker’s brand bittersweet chocolate bar.
• TO STORE: Refrigerate leftovers for up to 4 days.
• TO REHEAT: Rewarm gently in a saucepan on the stovetop over medium-low heat, whisking to combine.

Nutrition

Serving: 1(of 6); about 6 ounces | Calories: 326kcal | Carbohydrates: 27g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 28mg | Potassium: 435mg | Fiber: 3g | Sugar: 19g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 4mg

More Cozy Drink Recipes

Cocktails

Mulled Wine

Save Recipe Saved

Drinks

Golden Milk

Save Recipe Saved

Cocktails

Hot Buttered Bourbon

Save Recipe Saved

Built for low-and-slow cooking, the crockpot is the ideal cooking vessel for tough, marbled cuts of meat, as demonstrated by these fall-off-the-bone tender Crockpot Short Ribs. The magic happens hands-free, and this recipe is worthy of a dinner party, but easy enough for a weeknight!

The slow cooker version of a Well Plated reader favorite.

I will sing the praises of Braised Short Ribs all day and all night—and judging by your comments on that post, we are in agreement. But if you want that meltingly tender, juicy short rib goodness with even LESS effort, I present to you these crockpot short ribs. (And then I wait with giddy anticipation for you to try them!)

This recipe starts with browning on the stove, giving these short ribs all the rich flavor of the braised version. The low-and-slow cooking method breaks down this normally tough cut of meat, bringing out its very best.

Even though short ribs are a more budget-friendly beef option, serve this recipe over Garlic Mashed Potatoes and you’ll feel like you’re sitting down to a restaurant meal. Break out the cloth napkins and wine glasses! (Okay, maybe just the wine glasses…)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Short Ribs. Look for bone-in short ribs that are a minimum of 1 1/2 inches thick. You want English cut, vs. the thinner flanken cut that often used for Korean-style shortribs.
• Vegetables. Carrots, celery, onion, and garlic infuse the short ribs with flavor and in turn, the short ribs infuse the veggies with flavor. In the end, everything is scrumptious!
• Tomato Paste. An underrated source of umami that adds fantastic depth. (Pro-tip: freeze extra tomato paste in tablespoon-size portions so you don’t have to buy a whole can next time you need just a little bit.)
• Red Wine. You want a dry wine here like Chianti or Cabernet Sauvignon. If you prefer to skip the alcohol, use extra stock instead.
• Stock. Beef stock or chicken stock both work.
• Fire-Roasted Diced Tomatoes. I love the hint of smoky flavor they add. Not enough to make this taste like Smoked Pork Butt, but enough to add some depth.
• Fresh Thyme. Rosemary is another good option if you have it on hand or you’re not a fan of thyme. 

How to Make Crockpot Short Ribs

Prepare. Dry the short ribs with paper towels; this helps them get a nice sear. Season them with salt and pepper. I like coarsely ground pepper because it adds a nice texture to the crust.

Sear the Short Ribs. Cook them in a Dutch oven until they’re browned on all sides. Don’t crowd them—cook them in batches instead to make sure they sear instead of steaming. (“Steamed beef” sounds like something they served to prisoners in colonial times. Not the vibe we want here!)

Cook the Veggies. Sauté the onions, celery, and carrots in 2 tablespoons of fat from the short ribs. As with searing the short ribs, this is key to getting the very best flavor for this crockpot short ribs recipe. Move the veggies to the side and cook the tomato paste until it darkens, then stir everything together and add the garlic.

Deglaze. Pour in the wine and scrape the browned bits from the bottom of the pan. Bring to a boil and then simmer to reduce, then transfer the contents of the Dutch oven to your slow cooker.

Assemble. Add the broth, tomatoes, and thyme to the slow cooker, followed by the short ribs. 

Cook. Turn on the slow cooker and cook the short ribs on low for 7 to 8 hours—basically, until they are so tender, they’re practically falling apart. If you test the short ribs and they’re tough, just cook them longer. You can’t go wrong! Transfer the ribs to a plate when they’re done and remove the thyme.

Make the Sauce. Pour the juices from the crock pot into a pot on the stove. Whisk in the cornstarch slurry and simmer for 15 minutes.

Serve. Plate your crockpot short ribs with your accompaniments of choice (see below!) and the sauce. Garnish with parsley and ENJOY!

Print Add to Collection Go to Collections

Crockpot Short Ribs

Fall-off-the-bone tender crockpot short ribs with beef, vegetables, and a rich red wine sauce are easy to make and packed with flavor!

Course Dinner, Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 6 servings

Calories 477kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 pounds meaty bone-in short ribs 1 ½ inches or thicker
• 5 teaspoons kosher salt divided
• 1 ½ teaspoons black pepper
• 6 medium carrots chopped into ½-inch pieces about 3 cups
• 4 ribs celery chopped into ½-inch pieces about 3 cups
• 1 medium onion chopped into ½-inch pieces about 1 ½ cups
• 8 cloves garlic minced
• 3 tablespoons tomato paste
• 1 bottle 750 ml dry red wine such as Chianti, Cabernet Sauvignon, or Cotes de Rhone
• 3 cups beef stock or chicken stock plus more as needed
• 1 (14-ounce) can fire roasted diced tomatoes in their juices
• 1 tablespoon Worcestershire sauce
• 8 to 10 sprigs fresh thyme tied into a bundle with kitchen string
• 2 tablespoons cornstarch mixed with 2 tablespoons water to create a slurry
• ¼ cup finely chopped fresh flat-leaf parsley optional for serving

For Serving

• Mashed potatoes, cooked pappardelle or similar pasta, roasted potatoes, or creamy polenta

Instructions

• Pat the short ribs dry, then season generously all over with 4 teaspoons salt and 1 teaspoon pepper.
• Heat a large Dutch oven or similar large, sturdy-bottomed pot over medium-high heat (no need to add oil). Add half of the short ribs in a single layer, arranging them so that they do not touch. Sear all over until they are deeply browned on all sides, about 8 to 10 minutes per batch. Transfer the short ribs to a big baking dish that can catch any juices. Repeat with remaining short ribs.
  
• Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, and remaining 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring periodically, until the vegetables are tender and beginning to brown, about 12 minutes.
  
• Move the vegetables over to one side of the pot to create some space. Add the tomato paste and stir continually for 30 seconds to bloom its flavors, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds, just until fragrant.
  
• Add the wine (be careful as it will splatter), and using a wooden spoon or sturdy spatula, scrape up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.
  
• Carefully transfer the mixture in the Dutch oven to a large slow cooker. Stir in the broth, diced tomatoes, and thyme bundle.
• Nestle the short ribs into the pot, along with any cooking liquid that collected in the dish.
  
• Slow cook short ribs in the crockpot on LOW, until they are fall-apart tender, 7 to 8 hours (don't cook on high—you really need that long, gentle cook time to render the fat).
  
• With a slotted spoon, carefully remove the short ribs to a large plate (it’s fine if you have some vegetables with the meat too). Check the pot for any bones that have separated from the meat and discard. Fish out and discard the thyme bundle.
• Carefully transfer the cooking liquid to a large pot on the stove. Stir in the cornstarch slurry. Bring the liquid to a rapid simmer. Let cook until it is reduced, about 15 minutes (it won’t be super thick but should reduce somewhat). If desired, skim off some of the fat with a spoon (you won’t be able to get it all).
  
• Serve the short ribs hot over mashed potatoes with the cooking juices spooned over the top. Garnish with fresh parsley.

Notes

• TO STORE: Refrigerate leftover crockpot short ribs in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze short ribs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6) | Calories: 477kcal | Carbohydrates: 19g | Protein: 47g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 130mg | Potassium: 1450mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10977IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 7mg

Related Recipes

Soups & Stews

Beef Bourguignon

Save Recipe Saved

Instant Pot

Instant Pot Beef Stew

Save Recipe Saved

Main Dishes

Crockpot Roast

Save Recipe Saved

For many families, Standing Rib Roast is the centerpiece of the holiday table and a tradition repeated year after year. This standing rib roast recipe is perfect for any occasion when you want to impress—rosy pink, supremely tender, and richly flavored, but also incredibly easy to make.

The quintessential Christmas roast.

While beef tenderloin, Braised Short Ribs, and Rack of Lamb all qualify as Christmas roasts, I think the standing rib roast is the absolute classic Christmas main dish.

Standing rib roast is a large cut of beef from the primal rib section of the cow. It’s typically roasted whole, with the bones still attached. Roasting the beef with the bone not only adds flavor to the meat but also makes for a striking presentation when served. In other words: it’s fancy.

And in case “”fancy” makes you think it must be complicated, you should know: standing rib roast is an absolute dream to make. It’s delectable, indulgent, and flavorful even before you add anything to it, and supremely tender and juicy when cooked properly. (And you will cook it properly if you follow my recipe!)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Standing Rib Roast. You want the bone in; ask the butcher not to separate the ribs. Plan on one pound per person if you’re only making a handful of side dishes. For a full holiday feast—especially one serving both children and adults—you can get away with less, but I’d still buy at least 1/2 pound per person. If you really want to splurge, go for dry-aged beef.
• Dijon Mustard. The base of a flavorful standing rib roast seasoning, mustard adds punchy flavor while still letting the succulent beef shine.
• Garlic. Mince it finely with a knife or push it through a garlic press.
• Lemon Juice. Use freshly squeezed; you’ll put the whole lemons to use in this recipe.
• Rosemary. A classic pairing with roast beef.
• Onions. The onions infuse the prime rib with flavor, and the prime rib infuses the onions with flavor. Symbiosis! You can add other veggies to the roasting pan too, like parsnips and carrots. DELISH!

How to Make Standing Rib Roast

Prep. Sprinkle the roast with lots of salt and pepper and let stand at room temperature for 1 hour. (Allowing it to come to room temperature will help it cook evenly in the oven!)

Add the Rub. Mix the rub ingredients in a bowl, then slather it onto the roast.

Assemble. Set the onions and juiced lemons in a pan. Place the roast on top.

Roast. Cook at 450 degrees F for 20 minutes, then continue cooking at 350 degrees F until it reaches 115 degrees F. Think of standing rib roast as an investment. You want to take care of it! You want to do right by it! You want to reap its full value! And that means using a meat thermometer.

Rest. Standing rib roast needs a good rest in order to be its best. While the 20 minute resting time may test your patience, it allows the juices to reincorporate into the meat, ensuring that it’s tender and succulent. Slice, serve, and ENJOY!

Print Add to Collection Go to Collections

Standing Rib Roast

Call it Christmas roast, prime rib or just roast beef, standing rib roast is tender, juicy and flavorful. It's surprisingly easy to make too!

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 4 -6 servings

Calories 970kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 standing rib roast* bone-in (4 pounds, 2 ribs)
• 1 ½ tablespoons kosher salt
• 1 teaspoon ground black pepper
• 3 tablespoons Dijon mustard
• 3 garlic cloves minced (about 1 tablespoon)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice about ½ medium lemon
• ¼ cup rosemary leaves finely chopped
• 2 medium onions peeled and quartered

Instructions

• Place the meat bone side down on a rimmed baking sheet and sprinkle on all sides with the salt and pepper. Let stand at room temperature for at least 1 hour prior to cooking.
• Make sure your oven racks are positioned such that the rib roast can fit comfortably. Preheat the oven to 450°F. In a medium bowl, stir together the mustard, garlic, olive oil, lemon juice, and rosemary (reserve the juiced lemon for roasting if desired). Spread the mustard mixture all over the meat.
  
• In a large cast-iron skillet or a roasting pan, place the onions (if you like, you can add the juiced lemon half, as well as the unused lemon half if you have it). Place the meat on top, bone side down.
  
• Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F. Continue roasting until the meat registers 115°F on an instant-read thermometer inserted as close as possible to the center of the meat without touching bone (or 125°F for medium-rare), about 45 minutes to 1 hour more. Prime rib can overcook quickly, so check early and often. You want it to be nice and pink.
  
• Remove the pan from the oven. Transfer the meat to a cutting board, tent with foil, and let rest for at least 20 minutes before slicing and serving with the pan juices and onions.

Video

Notes

• *For larger parties (more than 6 people), get a 4-rib roast, which will be around 8 pounds. Leave it at room temp for 2 hours before roasting instead of 1. Double all mustard sauce ingredients. After you lower the oven temp to 350°F, cook for 1 to 1½ hours, checking the meat every 10 minutes after it’s been in for an hour.
• *Ask the butcher not to separate the ribs. You can have it trimmed if you want, but it’s not necessary and the fat really enriches the dish and the onions underneath.
• TO STORE: Wrap leftovers in foil or plastic wrap, or place them in an airtight container. Refrigerate for up to 4 days.
• TO REHEAT: Place slices of the standing rib roast in a baking pan with a few tablespoons of broth. Cover with foil and warm it in a 250 degree F oven until the meat is heated through.
• TO FREEZE: You can freeze the meat, but it will likely dry out a bit, so it’s not ideal. Be sure to wrap it very well. Thaw it in the refrigerator, then reheat according to the instructions above.

Nutrition

Serving: 1(of 6) | Calories: 970kcal | Carbohydrates: 6g | Protein: 42g | Fat: 86g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 39g | Trans Fat: 0.002g | Cholesterol: 183mg | Potassium: 758mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 5mg

Related Recipes

St. Patrick’s Day

Corned Beef Brisket

Save Recipe Saved

Soups & Stews

Beef Bourguignon

Save Recipe Saved

Instant Pot

Instant Pot Beef Stew

Save Recipe Saved

If light and fizzy cocktails are your fave, this Limoncello Cocktail is for YOU, my friend. With sweet limoncello, Prosecco, and club soda, it’s refreshing, effervescent, and brightly citrusy. 

The cocktail that feels like an Italian vacation.

Next to lasagna and Parmigiano-Reggiano cheese, limoncello might be one of Italy’s finest exports. But you don’t have to fly to the Sorrento coast to enjoy this limoncello spritz—and you don’t even have to buy a bottle of limoncello to make it.

I make my own limoncello by infusing vodka with lemon peels and adding simple syrup. (Yep, that’s all there is to it!) The result is sweet, bright, and fragrant. Add this to dry sparkling wine and club soda, garnish it to make it fancy, and you’ve got light and refreshing limoncello spritz ready to sip with your Spinach Pasta.

If you like Aperol spritz, you’ll love limoncello spritz. Cin-cin!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Limoncello. Here’s my Limoncello recipe, or you can use store-bought. That’s fine too!
• Prosecco. Or another dry sparkling wine. Limoncello is quite sweet, so you don’t want to add a sweet sparkling wine on top of that (unless you like your cocktails super sweet).
• Club Soda. For an extra tipsy cocktail, just add more Prosecco instead.
• Garnishes. Finish with a lemon wheel and a sprig of thyme or mint, if you’d like.

How to Make a Limoncello Spritz

Make the Limoncello. Only if you’re going the DIY route!

Fill Your Glass. Add ice, then pour in the limoncello, Prosecco, and club soda.

Give It a Stir. Use a spoon or swizzle stick (or a chopstick—it does the job). You could also leave the cocktail as-is for a layered look. 

Garnish. Drop a lemon wheel and a sprig of thyme or mint in the glass. ENJOY!

Recipe Variations

• Use Another -cello Liqueur. You can make limoncello with orange, lime, and other citrus fruits. Any of these would also be delish in a spritzer.
• Make It Less Boozy. Replace the Prosecco with additional club soda.
• Add More Herbal Notes. Muddle the mint or thyme in the glass to infuse your limoncello spritz with more herbaceous flavor. Basil would be nice too, and it would definitely deliver those Sorrentine vibes. 
• Make It Fruity. Add some strawberries or raspberries to the glass and lightly crush them before adding the ice.

Print Add to Collection Go to Collections

Limoncello Spritz

With sweet limoncello, Prosecco, and club soda, this easy limoncello spritz recipe is refreshing, effervescent, and brightly citrusy.

Course Drinks

Cuisine Italian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 spritz

Calories 264kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 ounces limoncello
• 3 ounces Prosecco or dry sparkling wine of choice
• 1 ounce club soda or just add more prosecco if that’s how you roll
• Lemon wheel
• Spring fresh thyme or mint optional for garnish

Instructions

• Fill a glass halfway with ice. Add the limoncello, Prosecco, and club soda.
• Give it a stir, or leave the layers as they are for presentation. Garnish with a lemon wheel and fresh thyme.
  

Nutrition

Serving: 1spritzer | Calories: 264kcal | Carbohydrates: 23g | Potassium: 1mg | Sugar: 23g | Calcium: 1mg

Related Recipes

Cocktails

St. Germain Cocktail

Save Recipe Saved

Cocktails

Peach Bellini

Save Recipe Saved

Cocktails

Kir Royale

Save Recipe Saved

Unbelievably tender braised Lamb Shanks are easier to make than you think! The oven does most of the work for you in this simple Dutch oven recipe.

The ultimate fool-proof lamb recipe.

Until I made Rack of Lamb and Lamb Chops last year, I was always intimidated to cook lamb. There’s nothing inherently difficult about it, but I think it was just the unfamiliarity—I cook chicken a few times a week, but lamb is rarely on the menu. What helped me was thinking of lamb like beef. Most of the same rules apply!

In this case, the rule is: tough cuts of meat require low and slow cooking. Lamb shanks are from the leg, and they’re full of connective tissues that need to be broken down to keep the meat from being tough. The upside is that all of this connective tissue means lamb shanks are virtually impossible to overcook.

With that long cooking time, these lamb shanks end up fall-off-the-bone tender, absolutely succulent, and supremely flavorful. This is the kind of recipe you make on a Sunday afternoon when it’s cold and snowing and you just want to hunker down with a hearty dinner. (Can you tell I live in the Upper Midwest!?)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Lamb Shanks. Look for firm, bright red lamb shanks with a nice amount of marbling. They should all be roughly the same size so they finish cooking at the same time.
• Aromatic Vegetables. As with so many of our favorite long-cooking, saucy dishes (hello, Beef Stew!), yellow onions, carrots, celery, and garlic form the backbone of flavor for this lamb shank recipe.
• Seasonings. Lamb is popular in Mediterranean cuisine, so I add ground cumin, dried oregano, fennel seed, and bay leaves as a nod to that.
• Dry White Wine. I use Sauvignon Blanc. If you prefer to skip the alcohol, simply use extra broth.
• Crushed Tomatoes. These have more texture than tomato sauce, but they’re more broken down than diced tomatoes. 
• Reduced-Sodium Beef Broth. Use a high-quality broth for the best flavor. Bouillon cubes and canned broth tend to be one-note.

How to Make Lamb Shanks

Prepare. Position your oven racks so they can accommodate a large Dutch oven with the lid on (I take my top rack out). Preheat oven to 325 degrees F and bring the lamb to room temperature while you do this. (Room temperature meat creates more even cooking.)

Sear the Lamb. Season the lamb with salt and pepper. Two at a time, cook the lamb shanks in a tablespoon of oil in the Dutch oven. Sear them on all sides, then transfer to a plate.

Cook the Aromatics. Drizzle another tablespoon of oil in the pot and reduce the heat to medium. Cook the onions, carrots, and celery until softened, then stir in the garlic and seasonings (except the bay leaves). 

Deglaze the Pan. Once the garlic is fragrant, pour in the wine. Use a wooden spoon or wooden spatula to scrape the browned-on bits from the bottom of the pan. (This incorporates into the sauce and makes it delicious.)

Bring to a Simmer. Stir in the bay leaves, tomatoes, broth, salt, and pepper, then nestle the lamb shanks in the sauce. Bring to a simmer, then cover.

Braise the Lamb Shanks. Cook for 2 hours, turning halfway through the cooking time. Then, uncover the pot and cook for 30 minutes more, or until the lamb is practically falling apart. 

Cook Down the Sauce. Transfer the lamb to a serving platter. Discard the bay leaves and pour the cooking liquid through a strainer. You can discard the solids, then pour the sauce into the pot and reduce it, if desired. Serve with the lamb shanks, garnish with parsley, and ENJOY!

Print Add to Collection Go to Collections

Lamb Shanks

Unbelievably tender braised lamb shanks are easier to make than you think! The oven does most of the work for you in this Dutch oven recipe.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 4 servings

Calories 489kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 lamb shanks 1 to 1 ½ pounds each
• 4 teaspoons kosher salt divided
• 2 teaspoons ground black pepper divided
• 2 tablespoons canola oil or similar neutral cooking oil divided, plus additional as needed
• 2 medium yellow onions chopped (about 3 cups)
• 4 medium carrots scrubbed and ½-inch diced (about 2 cups)
• 2 stalks celery diced (about 1 ½ cups)
• 6 large garlic cloves chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon fennel seed optional
• 1 ½ cups dry white wine such as Sauvignon Blanc
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can reduced-sodium beef broth
• 2 bay leaves
• Chopped fresh parsley optional for serving
• Mashed potatoes, pasta, or risotto for serving

Instructions

• Position the oven racks such that you can fit a large, covered Dutch oven inside it (make sure it is at least 5.5 quarts, which will be a tight fit). Preheat to 325°F. Bring the lamb shanks to room temperature. Season all over with 2 teaspoons salt and 1 teaspoon pepper.
• In a large Dutch oven or similar large, heavy-bottomed pot, heat 1 tablespoon of the canola oil over medium-high heat. Once the oil is hot and shimmering, add two of the lamb shanks. Brown on all sides, turning them every few minutes, until they are seared all over—this process will take about 8 minutes or so. Remove to a plate. Repeat with the following shanks (you shouldn’t need more oil at this point, but if you do, go ahead and drizzle some in if the pot seems dry).
  
• Add the remaining 1 tablespoon oil to the now empty pot and reduce the heat to medium. Add the onions, carrots, and celery. Cook until the vegetables begin to soften, 8 to 10 minutes.
  
• Add the garlic, cumin, oregano, and fennel seed (if using), and cook for about 30 seconds, until the garlic is fragrant.
• Pour in the wine, stirring to scrape up the stuck on bits from the bottom of the pan.
  
• Add the crushed tomatoes, bay leaves, broth, and remaining 2 teaspoons salt and 1 teaspoon pepper.
• Return the lamb shanks to the pot, nestling them into the liquid (the pot will likely be VERY full). Increase the heat and bring to a gentle simmer. Once the sauce is bubbling, cover the pot, then carefully transfer it to the oven.
  
• Let the lamb shanks braise for 2 hours, uncovering and using tongs to carefully turn them once halfway through.
• Uncover and continue baking for 30 minutes more. The lamb should be super tender and barely hanging onto the bone; if it’s not, continue cooking uncovered longer as needed.
  
• Remove the lamb to a serving plate and cover to keep warm. Fish out and discard the bay leaves.
• Carefully strain the cooking liquid into a large bowl, pressing the veggies against the strainer to extract as many juices as possible. Discard the veggies; they’ve done their job!
• Return the sauce to the pot and simmer a few minutes to thicken it further if desired. Serve the lamb shanks over the mashed potatoes, with the sauce spooned over the top and a sprinkle of parsley as desired.

Notes

• TO STORE: Transfer leftover lamb shanks to an airtight container with the sauce. Refrigerate for up to 4 days.
• TO REHEAT: Warm leftover lamb shanks with the sauce in an oven-safe skillet or covered in a baking dish. Reheat in the oven at 350ºF until it’s warmed through. The stovetop will also work, but you may need to add a splash of broth.
• TO FREEZE: Transfer leftovers to a freezer bag and press out the excess air, or place the lamb shanks in an airtight container. Freeze for up to 3 months and thaw in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 489kcal | Carbohydrates: 31g | Protein: 46g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 127mg | Potassium: 1625mg | Fiber: 7g | Sugar: 15g | Vitamin A: 10652IU | Vitamin C: 28mg | Calcium: 159mg | Iron: 7mg

Related Recipes

Main Dishes

Juicy Lamb Meatballs

Save Recipe Saved

Soups & Stews

Lamb Stew

Save Recipe Saved

Main Dishes

Standing Rib Roast

Save Recipe Saved

Your next date night-in or holiday soirée just got even more delicious thanks to these Bacon Wrapped Scallops. They deliver restaurant vibes with an unbelievably short ingredient list, giving you a no-stress dinner or easy appetizer that’s guaranteed to impress.

Finally, bacon wrapped scallops that live up to their potential.

Scallops are good—whether they’re in Seafood Pasta, or Seared Scallops with butter, I am ALL IN. But wrapping scallops in bacon takes a good thing and makes it unbelievably delectable. Totally date worthy.

The problem: more often than not, they’re pretty bad. By the time the bacon is crisp, the scallops are overcooked.

When I tell you that I test my recipes thoroughly before I post them, I mean it—and that’s why I tried this bacon wrapped scallop recipe EIGHT times to make sure I absolutely nailed it. I cooked them using a variety of methods, I tried different ways of cutting the bacon, and the recipe below is what I’ve found to be the best way to make them.

Slicing the bacon lengthwise makes it thinner, then I precook the bacon a bit to ensure it’s done precisely when the scallops are—this keeps the scallops from overcooking. It might seem a little fussy, but it’s still plenty easy. And that means you have more time to curate your date night playlist and tend to a pot of Mushroom Risotto.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Jumbo Sea Scallops. I highly recommend using fresh scallops, which are superior in texture and flavor. If that’s not an option, thaw the frozen scallops in the refrigerator before starting the recipe.
• Bacon. Use regular bacon, not thick cut Wondering if you can use turkey bacon? I think it would work, but I haven’t tested it myself, so leave a comment if you give it a try!
• Fresh Herbs. Chives or parsley add a pop of color and flavor.

How to Make Bacon Wrapped Scallops

Prepare. Position a rack in the center of your oven and preheat it to 425 degrees F. Line a sheet pan with foil and place an oven-safe rack (the kind you use for cooling cookies) on top. This helps the scallops cook evenly and allows the bacon to crisp up.

Season the Scallops. Trim the scallops if needed, then pat them dry and toss them with the salt and pepper in a bowl.

Pre-Cook the Bacon. Slice the bacon lengthwise and bake it for 4 minutes. You don’t want it crispy yet—it needs to be pliable so you can wrap it. Your goal here is to cook it halfway.

Wrap the Scallops. Let the bacon cool a bit, then wrap a strip around the sides of each scallop. Secure the bacon with a toothpick, then place the wrapped scallops on the rack.

Cook the Scallops. Bake until the scallops reach 125 degrees F on an instant read thermometer. This takes about 5 to 7 minutes, but I highly recommend relying on the temperature rather than the time for the best results. The bacon will be lightly browned but not super crispy.

Finish. Transfer the scallops to a serving platter and garnish with fresh herbs before serving. ENJOY!

Print Add to Collection Go to Collections

Bacon Wrapped Scallops

Aside from salt and pepper, you only need 3 ingredients for these easy bacon wrapped scallops. The perfect date night dinner recipe!

Course Appetizer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 262kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound jumbo sea scallops (about 16)
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 8 to 10 slices regular (not thick cut) bacon you need 1 slice per 2 scallops
• Chopped fresh chives or parsley for serving

Instructions

• Place a rack in the center of your oven and preheat to 425°F. Line a rimmed baking sheet with foil and set an ovensafe rack on top.
• If the scallops have the side muscle attached, trim it away and discard it. Pat the scallops dry, then place in a bowl. Toss gently with the salt and pepper.
  
• Slice each piece of bacon lengthwise so that you have two long, thin strips. Place on the baking sheet and bake on the center rack for 4 minutes. They should be a little under halfway cooked and still pliable.
  
• When cool enough to handle, wrap a strip of bacon around the sides of each scallop, securing with a toothpick. Return the scallops to the rack atop the baking sheet.
  
• Place the pan back into the oven and bake until the scallops are cooked through (they should register at least 125°F on an instant read thermometer—don't let them go beyond 140°F or you risk them being rubbery) and the edges of the bacon are starting to lightly brown, about 5 to 7 minutes (the nature is the bacon won't get extra crispy unless the scallops get overcooked; you can choose your own priorities!).
• Transfer to a serving platter, and sprinkle with chives. Serve immediately.

Notes

• TO STORE: This is a recipe that’s best eaten right away, but if you do have leftovers, you can refrigerate them in an airtight container for up to 2 days.
• TO REHEAT: Warm bacon wrapped scallops in a skillet on the stovetop over medium heat.

Nutrition

Serving: 1(of 4) | Calories: 262kcal | Carbohydrates: 4g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 56mg | Potassium: 320mg | Fiber: 0.01g | Vitamin A: 20IU | Calcium: 9mg | Iron: 1mg

Related Recipes

Newest Recipes

Bacon Wrapped Asparagus

Save Recipe Saved

Appetizers

Bacon Wrapped Brussels Sprouts

Save Recipe Saved

Main Dishes

Bacon Wrapped Chicken Breast

Save Recipe Saved