***This post is in partnership with Amylu Foods. As always, all opinions expressed are 100% my own.***

Because sometimes dinner is just a really good plate of things you love.

There’s a certain magic in a well-assembled snack plate. No cooking required (okay, okay, almost none), no complicated recipes to follow, and absolutely no judgment for calling it dinner. If you’ve been anywhere near the internet in the past couple of years, you’ve seen the “girl dinner” trend take over and honestly? I’m here for it.

But today we’re giving girl dinner a serious upgrade with a Savory Girl Snack Plate that’s packed with bold flavors, satisfying textures, and one star ingredient that ties everything together: Amylu Roasted Garlic & Asiago Chicken Sausage Links.

Why Amylu Sausage Is the MVP of This Plate

If you haven’t tried Amylu’s Roasted Garlic & Asiago Sausage links yet, prepare to have your world rocked. These fully cooked chicken sausages are bursting with the savory depth of roasted garlic and the nutty, slightly sharp bite of Asiago cheese. They’re big, bold, and completely satisfying.

Sliced into coins and served warm, they anchor this plate with real protein and a flavor profile that plays beautifully against creamy cheeses, crisp crackers, and fresh vegetables. They’re the reason this snack plate feels like a meal.

Building the Perfect Savory Snack Plate

A great snack plate is all about balance: salty and mild, crunchy and creamy, rich and fresh. Here’s what’s going on this board and why every single element earns its place.

Amylu Roasted Garlic & Asiago Sausage Links — The hero. Slice them into rounds for easy snacking, or halve them lengthwise for a dramatic presentation. The garlicky, cheesy flavor is deeply savory without being heavy.

Gouda — Creamy, slightly sweet, and wonderfully melty. Gouda is a natural companion to sausage and pairs beautifully with fruit. Opt for a smoked gouda if you want an extra layer of depth.

Colby Jack — Mild, semi-soft, and universally loved. Colby Jack keeps things approachable and acts as a palate cleanser between bolder bites. Its orange-and-white marbled look also makes the plate pop visually.

Triscuits — The cracker of champions. Their woven wheat texture and hearty crunch can handle a slice of sausage AND a piece of cheese stacked on top without buckling. 

Mini Sweet Peppers — Bright, crisp, and naturally sweet, mini peppers bring color and a fresh crunch that cuts through the richness of the sausage and cheese. Slice them into rings or serve whole.

Grapes — A snack plate without fruit is a missed opportunity. Grapes add a juicy sweetness that balances the savory elements and gives your palate a little refresh between bites.

Cucumbers — Cool, hydrating, and refreshingly mild. Sliced cucumbers are the ultimate palate cleanser and add a light, clean element to round out the plate.

Grape Tomatoes — Little bursts of tangy, juicy brightness. They add acidity to the plate, which keeps everything from feeling too heavy, and their deep red color is gorgeous against the greens and golds.

Ingredients in Savory Girl Snack Plate 

• 2–3 Amylu Roasted Garlic & Asiago Chicken Sausage Links
• 2 oz Gouda, sliced or cubed
• 2 oz Colby Jack cheese, sliced or cubed
• 1 handful Triscuits (approximately 8–10 crackers)
• 4–5 mini sweet peppers, sliced into rings or halved
• 1 small bunch grapes (red or green, about 1 cup)
• ½ English cucumber, sliced into rounds
• ½ cup grape tomatoes
• Optional: whole grain mustard, honey, or a drizzle of hot honey for dipping

How to Make Savory Girl Snack Plate

1. Warm the sausage. Slice the Amylu sausage links into ½-inch coins. Heat a small skillet over medium heat and cook the slices for 2–3 minutes per side until lightly golden and warmed through. Alternatively, microwave the links for 45–60 seconds, then slice. Set aside to cool slightly.

2. Prep your produce. Wash and dry the grapes and grape tomatoes. Slice the cucumber into rounds or spears about ¼-inch thick. Slice the mini peppers into rings or halve them lengthwise whichever you prefer. Pat everything dry so the plate doesn’t get soggy.

3. Slice your cheeses. Cut the Gouda and Colby Jack into thin slices or bite-sized cubes. A mix of shapes adds visual interest and makes it easy to grab and layer onto crackers.

4. Assemble the plate. Use a large plate or shallow bowl as your canvas. There’s no wrong way to do this, but here’s a simple approach that looks gorgeous:

• Place the sausage slices in the center or to one side as the anchor.
• Fan the cheese slices next to the sausage.
• Group the Triscuits in a cluster or arc.
• Fill in the gaps with the cucumber rounds, grape tomatoes, and mini pepper pieces.
• Tuck the grapes in clusters wherever there’s space.
• Add small dishes of mustard or honey on the side if using.

5. Pour yourself something nice and enjoy. This plate deserves a sparkling water with citrus, a glass of white wine, or whatever makes your evening feel a little more intentional

Tips & Variations

• Make it a spread. Double or triple the quantities and serve it on a large charcuterie board for a low-effort appetizer that looks incredibly impressive at a gathering.
• Add a dip. A small ramekin of whole grain mustard, hummus, or tzatziki elevates the plate from snack to experience.
• Switch up the crackers. Rosemary crackers, water crackers, or even pita chips all work beautifully here.
• Go smoked. Swap the regular Gouda for smoked Gouda for an even deeper, more complex flavor profile alongside the sausage.
• Add some heat. A drizzle of hot honey over the sausage slices is an absolutely elite move.

The beauty of a savory snack plate is that it meets you exactly where you are whether that’s a solo Tuesday night in, a casual hangout with a friend, or a “I did not feel like cooking” kind of evening. With Amylu Roasted Garlic & Asiago Sausage as the anchor, this plate has enough substance and flavor to genuinely satisfy, while everything around it keeps things fresh, colorful, and fun.

This is girl dinner, but make it gourmet.

More snack recipe ideas: Stone Fruit & Cheese Charcuterie, Summer Snack Board, or Salad Skewers.

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The Ultimate Savory Girl Snack Plate

Craving a snack board recipe for summer? This girl snack plate is loaded with fruit, cheese, crackers & chicken sausage for an easy, cute, and totally shareable dinner.

Course Dinner, Lunch, Snack

Cuisine American

Keyword Savory Girl Snack Plate, Savory Snack Plate

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Lauren Grier

Ingredients

• 2 to 3 whole Amylu Roasted Garlic & Asiago Chicken Sausage Links
• 2 oz Gouda, sliced or cubed
• 2 oz Colby Jack cheese, sliced or cubed
• 1 handful Triscuits (approximately 8–10 crackers)
• 4–5 mini sweet peppers, sliced into rings or halved
• 1 cup Grapes (red or green)
• ½ English cucumber, sliced into rounds
• 1/2 cup Grape tomatoes
• Optional: whole grain mustard, honey, or a drizzle of hot honey for dipping

Instructions

• Slice the Amylu sausage links into ½-inch coins. Heat a small skillet over medium heat and cook the slices for 2–3 minutes per side until lightly golden and warmed through. Alternatively, microwave the links for 45–60 seconds, then slice. Set aside to cool slightly.
• Wash and dry the grapes and grape tomatoes. Slice the cucumber into rounds or spears about ¼-inch thick. Slice the mini peppers into rings or halve them lengthwise whichever you prefer. Pat everything dry so the plate doesn't get soggy.
• Cut the Gouda and Colby Jack into thin slices or bite-sized cubes. A mix of shapes adds visual interest and makes it easy to grab and layer onto crackers.
• Use a large plate or shallow bowl as your canvas. There's no wrong way to do this!
• This plate deserves a sparkling water with citrus, a glass of white wine, or whatever makes your evening feel a little more sassy!

The post The Ultimate Savory Girl Snack Plate appeared first on The Curious Plate.

       

Comments

• This snack plate looks both delicious and well-balanced! I love ... by Shari Hansen
• Get Swish Hand Soap Lavender 4pcs x 5L. Perfect lavender hand ... by hygieneforall
• We are trusted Superplast products supplier in Muscat, Oman. ... by HLOMAN

 

 

**I’ve partnered with Yoder Smokers to bring you this delicious cheeseburger recipe. As always, all opinions expressed are my own.***

My ride or die meal is a cheeseburger. 

I can’t think of anything better than a juicy burger topped with American cheese, sliced white onions, lettuce, and tomato. It’s pure Americana.

And with America celebrating its 250th anniversary, I figured the food needed to match the moment. Have you ever reverse seared a cheeseburger? You might have done it with a steak or two, but I thought, why should burgers miss out on the party?

This is no casual celebration, and the burger blend reflects that: beef, lamb, pork, and buffalo. Cooked low and slow on the Yoder 640S pellet smoker, then finished on Yoder GrillGrates with a crust that is firmly, unapologetic. This isn’t a weeknight shortcut. This is a Saturday afternoon project, a labor of love, and the single best burger you will ever put in your mouth.

Why Four Meats?

Most backyard burgers start and end with ground beef. BUT! When you blend ground beef, lamb, pork, and buffalo, something genuinely magical happens.

• Beef provides the backbone with a deep, savory, iron-rich flavor. Go with an 80/20 ground chuck for the right fat content. 
• Lamb brings a subtle earthiness and a slight gaminess that keeps things interesting without being aggressive. It’s the ingredient that makes people say “what is in this?” 
• Pork is your secret weapon for moisture and sweetness. Fat from pork renders beautifully and keeps the patty juicy through the entire two-stage cook. 
• Buffalo leans out the blend and adds a slightly sweet, mineral-forward note that plays beautifully against the smoke. It’s leaner than beef, so it needs its pork and beef partners to stay succulent.

The Yoder 640S: Built for This Moment

For the first phase of the cook, set your Yoder to 225°F. The temperature controller on the Yoder 640S is brilliantly consistent, and that matters enormously when you’re trying to raise the internal temperature of your patties slowly and evenly. You want smoke, you want gentle heat, and you want control which the Yoder 640S delivers. Place your patties directly on the main grill grate. At 225°F, you’re looking at roughly an hour  depending on patty thickness, taking the burgers to an internal temperature of about 140°F. This is your target before the sear. Pull them at that point and let them rest briefly while you prepare for phase two.

For the second phase of the cook……this is where things go from calm to chaotic in the best possible way. Yoder makes their own GrillGrates: anodized aluminum grate panels with raised rails and valleys that create an exceptionally high-heat searing surface. If you flip the GrillGrates over you’ll find a flat, griddle style work surface perfect for creating that reverse sear crust. 

Crank your Yoder to 450°F and give the GrillGrates time to fully preheat. When you lay those pre-smoked patties onto the hot GrillGrates, you’ll hear the sizzle sear. The crust develops fast and you’ll typically flip two or three times to make sure the burger doesn’t burn. Once the burger reaches 145°F (medium) to 160°F (well-done) , slap the cheese on it to melt and then remove from the grill to rest. 

Why Reverse Sear Changes Everything

Typically high heat first and then finish in the oven works fine for steaks, but burgers have a different opinion. You end up with an overcooked outer layer and a barely-warm center that never quite comes together. The reverse sear flips that logic on its head. Start low, cook the patty evenly from edge to center, then hit it with the sear at the end when the outside is already dry and ready to brown fast. 

And on the Yoder 640S, you’re getting something extra during that low phase which is actual smoke penetration!! These patties sit in real smoke at real smoking temperatures, and that time shows up in the flavor in a big way. Then you factor in the four-meat blend with the earthiness of the lamb, the sweetness of the pork, the lean of the buffalo all running alongside the beef and end up with an exceptionally juicy burger with a killer crust. 

A Few Notes Before You Cook

1. Keep your patties thick. I aimed for around 8 ounces. Thinner patties move through temperature zones too quickly for the reverse sear to work properly. 
2. Don’t press them at any point during the cook. 
3. Don’t skip the rest period between the smoke phase and the sear. Even five minutes helps the surface dry out slightly, which means a better crust when it hits the GrillGrates.

Otherwise, fire it up. Take your time. Enjoy celebrating America’s birthday! 

More recipes to enjoy over the holiday: Aleppo Pepper Roast Chicken, Herb Dry Brine Smoked Salmon, or Detroit-Style Rose Pizza.

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Reverse Sear Cheeseburger

Upgrade your burger game with the reverse sear method. Get a smoky, evenly cooked patty with a golden crust every time. The secret to the best cheeseburger you've ever made! 

Course Dinner, Lunch

Cuisine American

Keyword Reverse Sear, Reverse Sear Cheeseburger, Smoked Cheeseburger

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Author Lauren Grier

Ingredients

• 1 lb Ground beef (80/20)
• 1 lb Ground lamb
• 1 lb Ground pork
• 1 lb Ground buffalo
• 1 tsp Kosher salt
• 1 tsp Ground pepper
• 1/2 tbsp Smoked paprika
• 1/2 tbsp Garlic powder
• 1/2 tbsp Onion powder
• 1 tsp Tabasco or favorite hot sauce
• 6 slices American cheese
• 6 leaves butter lettuce
• 6 thick slices ripe tomato
• Thinly sliced white onion
• Ketchup, Mustard, Pickles, for garnish
• 6 brioche burger buns

Instructions

• Combine the ground beef, lamb, pork, and buffalo in a large mixing bowl. Add the salt, pepper, smoked paprika, garlic powder, onion powder, and Tabasco. Using your hands, mix until the meats are just combined. Be careful not to overmix, which can cause the protein to become dense and tough. Divide into six equal portions (roughly 8 oz each) and form into patties about 1 inch thick, with a slight dimple pressed into the center of each. Refrigerate uncovered for at least 20 minutes. The cold rest firms up the fat and allows the surface to dry slightly, which helps with the eventual sear.
• Load your Yoder 640S with pellets. Next, set the GrillGrates on the flat-surface side on the left of the 640S and the main grates to the right. Set the temperature to 225°F. Place the patties directly on the main grate, evenly spaced.
• Close the lid and let the smoke work. At 225°F, the patties will reach 115–120°F in approximately 1 hour to 1 hour & 20 minutes, depending on thickness. When the target temperature is hit, pull the patties off the grate and set them on a sheet pan.  Let them rest while you crank the heat.
• Crank the Yoder 640S to 450°F. You want the GrillGrates to be extremely hot to produce a perfect crust. Lay the rested patties onto the screaming-hot GrillGrates. Sear for 60–90 seconds per side. Do not press. Let the GrillGrates do the work. With about 60 seconds remaining on the second side, lay your cheese slices on top and close the lid to melt. Pull the patties when the internal temperature reaches 145°F for medium.
• While the burgers rest, place your brioche buns cut-side down on the GrillGrates for 20–30 seconds, just until golden and lightly crisped.
• Layer butter lettuce, tomato, and white onion slices on the bottom bun. Place the cheesed patty on top. Finish with pickles, ketchup or mustard if using. Cap it, cut it in half, and serve immediately.

The post Reverse Sear Cheeseburger appeared first on The Curious Plate.

       

Comments

• So good. The reverse sear method is such a clever way to get an ... by Sandra Johnson
• this is a goog meal Sprunki by Frank Bradley

 

 

***I’ve partnered with Yoder Smokers and as always, all opinions expressed are 100% my own***

If you need me this summer, check the backyard. 

You’ll find me grilling on my Yoder 640S pretty much every other day. In May alone, I had 14 cooks. What can I say? I love juicy, smoked food. A few recipes I’ve made on the smoker: Detroit Style Pepperoni Rose Pizza and Herb Dry Brined Whole Smoked Salmon.

Anyway, a new feature to me is the rotisserie kit for the Yoder 640S. Picture this: Slow-spinning chicken over live pellet fire is one of the most satisfying cooks you can do, and when you pair that technique with a bold North African-inspired marinade built on harissa, Aleppo pepper, and honey,  you get a bird that’s crispy on the outside, impossibly juicy within, and packed with deep, layered flavor from skin to bone. 

Let’s get into it. 

Why the Yoder 640S Rotisserie Kit Is a Game-Changer

The Yoder 640S is already one of the most elite pellet grills on the market. Add the rotisserie kit and you unlock a whole new dimension of cooking. The motor holds a steady rotation while the grill maintains precise temperature, meaning self-basting, even heat distribution, and that gorgeous skin you just can’t replicate on a flat grate. 

The Marinade: Rub + Glaze 

This marinade draws from North African and Middle Eastern pantry staples. Aleppo pepper flakes bring a fruity, moderate heat. Harissa paste adds earthy, chile depth. Honey balances the heat and helps the skin caramelize. Lemon zest brightens everything up for extra richness and moisture as the bird spins.

Ingredients for the Aleppo Pepper & Harissa Honey Whole Roast Chicken

• 8 lb whole chicken
• 2 tablespoons Aleppo pepper flakes
• 2 tablespoons harissa paste
• 2 tablespoons honey
• 3 tablespoons olive oil
• 1 lemon, zested and halved
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

How to Make Aleppo Pepper & Harissa Honey Whole Roast Chicken

Step 1: Make the Marinade

In a small bowl make the marinade, combine the Aleppo pepper flakes, olive oil, lemon zest, smoked paprika, cumin, coriander, salt, and black pepper. Stir until everything is fully blended into a thick, fragrant paste.In a separate small bowl make the glaze by combining the harissa and honey. Set aside. 

Step 2: Prep the Chicken

Pat the chicken completely dry with paper towels. Dry skin is everything when it comes to getting a crispy exterior on the rotisserie so don’t skip this step. Rub the marinade paste all over the outside of the bird. Truss the chicken snugly with butcher’s twine, tying the legs together and tucking the wings close to the body. This keeps everything compact and helps the bird spin evenly without flopping around.

Step 3: Mount on the Rotisserie

Slide the spit rod through the chicken lengthwise, centering the bird as precisely as possible as a balanced load means less strain on the motor and more even cooking. Secure the rotisserie forks on both ends, tightening them firmly so the chicken can’t slip or wobble during the cook.

Quick Tip: Test the balance before firing up the grill. Hold the spit rod horizontally between your palms and give it a slow roll. If one side drops consistently, adjust the chicken’s position on the rod before you lock it in.

Step 4: Set Up the Yoder 640S

Fire up your Yoder 640S and set the temperature to 350°F. Install the rotisserie motor bracket and slide in the spit rod, then attach and plug in the motor. Close the lid and let the grill stabilize at temperature before the timer starts. After about 1 hour, you’ll want to glaze the bird. Using a pastry brush, brush the glaze all over. I suggest doing this at least two-three times during the cook to maximize flavor.

Step 5: Cook

With the motor running and the lid closed, cook the chicken at 350°F until the internal temperature in the thickest part of the thigh (not touching the bone) reaches 165°F. For a 8lb bird, plan 2 hours, though always cook to temperature, not time alone. Resist the urge to open the lid too often as every peek adds time and disrupts temperature consistency. Let the Yoder 640S do its thing.

Quick Tip: Use a good instant-read thermometer to check temperature in multiple spots like the thigh, the breast, and near the joint where the thigh meets the body. All spots should read at least 165°F before you pull the bird.

Step 6: Rest and Carve

Carefully remove the spit rod and transfer the chicken to a cutting board. Let it rest for 20 minutes before carving as this allows the juices to redistribute throughout the meat rather than running out when you cut.Remove the twine, carve, and serve. 

Pro Tips for Rotisserie Success on the Yoder 640S

• Dry the skin. Seriously. Moisture on the skin creates steam, and steam is the enemy of crispiness. Pat dry thoroughly, and if you have the time, leave the bird uncovered in the fridge for 2 to 4 hours (or overnight) after applying the marinade to let the skin dry out further.
• Truss tightly. A loosely trussed chicken will flap and cook unevenly. Take the extra two minutes to tie it up right.
• Balance the spit. An unbalanced bird puts unnecessary strain on the rotisserie motor over a long cook. Center it carefully.
• Don’t rush the rest. Twenty minutes feels long when you’re hungry, but the rest is what separates a juicy, perfect bird from one that bleeds all its moisture onto the cutting board.

Variations

The marinade template here is versatile. Once you’re comfortable with the rotisserie technique, swap the flavor profile to keep things interesting.

• Classic Herb Butter Replace the harissa and Aleppo with 4 cloves of minced garlic, fresh rosemary, thyme, and flat-leaf parsley. Keep the olive oil, salt, pepper, and butter base. Simple, crowd-pleasing, deeply satisfying.
• Citrus & Ancho Swap the Aleppo for 1 tablespoon ancho chili powder and replace the lemon with orange zest and juice. Add a teaspoon of dried oregano. This is a great southwest-inspired direction.
• Honey Garlic & Soy Combine 3 tablespoons soy sauce, 2 tablespoons honey, 4 cloves minced garlic, 1 tablespoon rice wine vinegar, and 1 teaspoon sesame oil. Finish with a sprinkle of sesame seeds during the last 10 minutes of the cook.
• Lemon Pepper Bright Keep it simple with butter, olive oil, plenty of fresh cracked black pepper, lemon zest, and garlic. Sometimes the classics earn their reputation.

There’s something almost primal about watching a whole chicken spin slowly over a live wood-pellet fire. The Yoder 640S makes it accessible and repeatable and you get the results of a wood-fired rotisserie with the temperature control and ease of a pellet grill. The harissa and Aleppo in this recipe is bold enough to stand up to the smoke and heat, but balanced enough that it won’t alienate anyone at the table.

Get the rotisserie kit. Make this chicken. You’ll wonder why you waited.

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Aleppo Pepper & Harissa Honey Whole Roast Chicken

Juicy whole roast chicken rubbed with smoky Aleppo pepper and glazed with sweet harissa honey. Easy enough for a weeknight, impressive enough for guests.

Course Dinner

Cuisine American

Keyword Aleppo pepper roast chicken, Harissa Honey Chicken, Harissa roast chicken, Whole roast chicken recipe

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 4

Author Lauren Grier

Ingredients

• 8 lb Whole Chicken
• 2 tbsp Aleppo pepper flakes
• 3 tbsp Olive oil
• Zest of lemon
• 1 tsp Ground cumin
• 1 tsp Ground paprika
• 1/2 tsp Ground coriander
• 1 tsp Kosher salt
• 1 tsp Ground pepper
• 2 tbsp Honey
• 2 tbsp Harissa paste

Instructions

• In a small bowl make the marinade by combining the Aleppo pepper flakes, olive oil, lemon zest, smoked paprika, cumin, coriander, salt, and black pepper. Stir until everything is fully blended into a thick, fragrant paste. In a separate small bowl make the glaze by combining the harissa and honey. Set aside. 
• Pat the chicken completely dry with paper towels. Dry skin is everything when it comes to getting a crispy exterior on the rotisserie so don't skip this step. Rub the marinade paste all over the outside of the bird. Truss the chicken snugly with butcher's twine, tying the legs together and tucking the wings close to the body. This keeps everything compact and helps the bird spin evenly without flopping around.
• Slide the spit rod through the chicken lengthwise, centering the bird as precisely as possible as a balanced load means less strain on the motor and more even cooking. Secure the rotisserie forks on both ends, tightening them firmly so the chicken can't slip or wobble during the cook.
• Fire up your Yoder 640S and set the temperature to 350°F. Install the rotisserie motor bracket and slide in the spit rod, then attach and plug in the motor. Close the lid and let the grill stabilize at temperature before the timer starts. After about 1 hour, you’ll want to glaze the bird. Using a pastry brush, brush the glaze all over. I suggest doing this at least two-three times during the cook to maximize flavor.
• With the motor running and the lid closed, cook the chicken at 350°F until the internal temperature in the thickest part of the thigh (not touching the bone) reaches 165°F. For an 8lb bird, plan on 2 hours, though always cook to temperature, not time alone.

  Resist the urge to open the lid too often as every peek adds time and disrupts temperature consistency. Let the Yoder 640S do its thing.
• Carefully remove the spit rod and transfer the chicken to a cutting board. Let it rest for 15 to 20 minutes before carving as this allows the juices to redistribute throughout the meat rather than running out when you cut.Remove the twine, carve, and serve. 

The post Aleppo Pepper Roast Chicken with Harissa Honey Glaze (Easy Weeknight Dinner) appeared first on The Curious Plate.

      

 

 

You know that post-trip energy where you’re inspired, a little exhausted, and completely unwilling to do anything complicated for dinner? That’s exactly how this platter was born. I walked in the door, looked at what I had, and just started building. No plan. No recipe. Just good instincts and even better ingredients.

Fresh Air Retreat Atlanta

I recently returned from my ninth Fresh Air Retreat! Hard to believe I’ve co-hosted so many food blogging retreats with the incredible Liz of The Lemon Bowl. 

This season in Atlanta was especially good. We got to spend time with some brands that I genuinely love: Amylu Foods, Butterball, Mediavine, Zwilling and SUNSET® Produce.

So when I got home from the retreat with a full heart and an empty stomach, I pulled out the Amylu Italian Style Chicken Crumbles, the Butterball Smoked Turkey Sausage, and a container of SUNSET® Flavor Bomb® tomatoes……and BOOM! Loaded Italian Chip Tray came together in twenty minutes flat. I haven’t stopped making it since.

What Is a Chip Platter, Exactly?

Think of it as a loaded nacho situation but make it Italian. Wavy potato chips serve as the base, sturdy enough to hold everything piled on top: savory chicken crumbles, smoky sliced turkey sausage, burst Flavor Bomb tomatoes, shredded mozzarella, tangy banana peppers, crisp shredded lettuce, and a generous finish of dried oregano and basil.

It’s bold. It’s crunchy. It’s got that Italian deli energy that makes you feel like you’re eating something really special without doing much work at all. Serve it as an appetizer, a game day spread, or dinner on a Tuesday.

Ingredients

• Wavy potato chips — the wavy cut is essential here. The ridges hold toppings better than flat chips, and they’re sturdier under the weight of all that good stuff on top.
• Amylu Italian Style Chicken Crumbles — fully cooked, seasoned beautifully, and packed with protein. These are the flavor backbone of the whole platter.
• Butterball Hardwood Smoked Turkey Sausage — sliced into half moons and seared until golden. That smoky depth takes everything up a notch.
• SUNSET® Flavor Bomb® Cherry Tomatoes — halved and scattered across the top. These tomatoes are the flavor engine: bold, juicy, and gorgeous. They’re not optional.
• Shredded mozzarella — melty, mild, and the perfect thing to tie all those big flavors together.
• Sliced banana peppers — for a bright, tangy, mildly spicy kick throughout every bite.
• Shredded lettuce — added at the very end for freshness and crunch that balances all the richness underneath.
• Dried oregano — a generous pinch right before serving pulls the whole Italian flavor profile together.
• Fresh basil — torn or chopped, because the fresh herb finish is what makes this feel elevated instead of just assembled.

How to Make the Loaded Italian Chip Tray

Step 1. Slice your Butterball Smoked Turkey Sausage into half moons. You’ll use about half of the smoked sausage. Heat a skillet over medium-high with a drizzle of olive oil and sear the sausage in a single layer for 2–3 minutes per side until deeply golden. Remove from heat and set aside. Don’t rush this step because that crust is where the flavor lives.

Step 2. In the same pan, warm the Amylu Italian Style Chicken Crumbles over medium heat for 3–4 minutes, stirring occasionally, until heated through and fragrant. Set aside.

Step 3. Arrange your wavy potato chips in a single, generous layer across a large platter or sheet pan. Overlap them slightly as you’ll have full coverage so every scoop has a solid chip underneath.

Step 4. Scatter the warm chicken crumbles and seared sausage coins evenly across the chips.

Step 5. Add the quartered SUNSET® Flavor Bomb® tomatoes and sliced banana peppers across the top.

Step 6. Immediately shower the whole platter with shredded mozzarella. Place the sheet pan under the broiler for about 5 minutes if desired. 

Step 7. Finish with shredded lettuce, a generous pinch of dried oregano, and fresh basil. Serve right away!

Tips for the Best Results

• Layer strategically. Chips first, then the warm proteins, then cheese, then the fresh cold toppings. This keeps the chips from getting soggy and makes sure the mozzarella gets that perfect barely-melted texture.
• Serve immediately. This platter is meant to be eaten the moment it’s assembled. Chips are patient for about five minutes, and then they are not.
• Don’t skip the sear on the sausage. A golden crust on the Butterball sausage is the difference between good and really good. Let the pan get hot and leave them alone.
• Use a big platter. Spreading everything out in a thin layer means more chips get toppings, and more toppings stay crunchy. A sheet pan works perfectly if you’re feeding a crowd.
• Fresh basil at the very end. Add it right before you bring the platter to the table.

Ways to Serve It

This platter is flexible enough to fit almost any occasion:

• Game day appetizer — set it in the middle of the table and watch it disappear in ten minutes
• Easy weeknight dinner — pair it with a simple green salad and call it a night
• Summer cookout spread — it sits beautifully next to grilled anything
• Casual party food — make two platters and let people go to town

Frequently Asked Questions

Can I prep any of this ahead of time? Yes! You can sear the sausage and warm the chicken crumbles up to a day in advance and refrigerate them. When you’re ready to serve, reheat both in a skillet over medium heat, then assemble the platter fresh. 

Can I use a different sausage? Butterball Hardwood Smoked Turkey Sausage is my go-to here for its flavor and lean protein, but any fully cooked smoked sausage will work in a pinch. The key is getting a good sear on whatever you use.

What if I can’t find Flavor Bomb tomatoes? Any ripe, sweet cherry tomato will work beautifully. The SUNSET® Flavor Bombs® are just extra bold in flavor, so if you’re substituting, taste as you go and use the ripest ones available.

How many people does this serve? As an appetizer, this feeds 6–8 people comfortably. As a main, plan on 4 servings. Scale up by using a second platter the recipe doubles easily.

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Loaded Italian Chip Tray

Wavy chips loaded with smoked turkey sausage, Italian chicken crumbles, Flavor Bomb tomatoes, melty mozzarella, and fresh basil. This Loaded Italian Chip Tray is 20 minutes, zero effort, and absolutely unforgettable.

Course Appetizer, Dinner, Lunch, Snack

Cuisine American, Italian

Keyword Chip Platter, Italian Chip Platter, Potato Chip Platter, Savory Girl Snack

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Lauren Grier

Ingredients

• 1/2 bag Wavy potato chips
• 1/2 pkg Amylu Italian Style Chicken Crumbles
• 1/2 sausage Butterball Hardwood Smoked Turkey Sausage, sliced into half moons
• 1 cup SUNSET® Flavor Bomb® Cherry Tomatoes, quartered
• 2 cups Shredded mozzarella
• 1/2 cup Sliced banana peppers
• 1/2 cup Shredded lettuce
• 2 tsp Dried oregano
• Fresh chopped basil, for garnish

Instructions

• Slice your Butterball Smoked Turkey Sausage into half moons. You’ll use about half of the smoked sausage. Heat a skillet over medium-high with a drizzle of olive oil and sear the sausage in a single layer for 2–3 minutes per side until deeply golden. Remove from heat and set aside. Don't rush this step because that crust is where the flavor lives.
• In the same pan, warm the Amylu Italian Style Chicken Crumbles over medium heat for 3–4 minutes, stirring occasionally, until heated through and fragrant. Set aside.
• Arrange your wavy potato chips in a single, generous layer across a large platter or sheet pan. Overlap them slightly as you'll have full coverage so every scoop has a solid chip underneath
• Scatter the warm chicken crumbles and seared sausage coins evenly across the chips.
• Add the quartered SUNSET® Flavor Bomb® tomatoes and sliced banana peppers across the top.
• Immediately shower the whole platter with shredded mozzarella. Place the sheet pan under the broiler for about 5 minutes or until golden if desired.
• Finish with shredded lettuce, a generous pinch of dried oregano, and fresh basil. Serve right away!

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There’s a moment when you pull something out of the oven and the entire room stops. Not because anyone asked it to, but because the smell alone commands it. That’s the power of a perfectly baked cinnamon roll. 

Now imagine that same magic, dialed up with a whisper of bright, sunny lemon. Welcome to the world of lemon-infused mini skillet cinnamon rolls, the baked good you didn’t know your life was missing.

Cinnamon rolls are a classic for a reason. The warm, spiced filling, the pillowy dough, the generous swipe of frosting is comfort food in its purest form. But lemon? Lemon is the plot twist that makes the whole story better.

Lemon zest and juice slathered on top of the crescent dough adds a floral, citrusy brightness note. It lifts the entire flavor profile, making something that could feel heavy instead taste surprisingly fresh and vibrant. I’m telling you, don’t sleep on these Lemon-Infused Mini Skillet Cinnamon Rolls.

Everyday Cinnamon Roll

One of the best things about these lemon-infused mini skillet cinnamon rolls is how versatile they are in terms of occasion. They’re impressive enough to serve at a weekend brunch alongside a pot of good coffee and a fruit salad, but humble enough to make on a slow Tuesday morning just because you feel like it. They work beautifully as a gift and are also a spectacular choice for holiday mornings when you want something special but don’t want to spend hours in the kitchen before the festivities begin.

Because they’re small-batch by nature, mini skillet rolls are also wonderfully low-pressure. You’re not committing to feeding a crowd. You’re making something delightful for two, maybe four or more people. 

In case you need a few more inspirations for everyday cinnamon rolls, make sure to try these gorgeous beauties: Giant Skillet Cinnamon Roll, Easy Strawberry Cinnamon Rolls, or Cinnamon Roll Milkshake.

Ingredients Used to Make Lemon-Infused Mini Skillet Cinnamon Rolls

Store-bought crescent dough keeps things weekday-friendly, while cream cheese, lemon curd, and fresh zest build a filling that’s tangy and unmistakably citrusy. A buttery vanilla-lemon frosting ties it all together. 

• Store-bought Crescent cubes
• Unsalted butter
• Whipped cream cheese
• Lemon juice
• Lemon zest
• Lemon curd
• Confectioners sugar
• Whole milk
• Lemon juice
• Vanilla extract
• Kosher salt 

How to Make Lemon-Infused Mini Skillet Cinnamon Rolls

If you’ve ever wondered how to make lemon-infused mini skillet cinnamon rolls, you’re in the right place and you’re about to wonder why it took you this long to try them. This is the kind of recipe that sounds fancy but comes together with surprisingly little fuss, rewarding you with individual, golden, pull-apart rolls bursting with citrusy brightness and warm spice. 

• Preheat your oven to 350°F. Lightly grease 9 cocotte or ramekin dishes with butter or non-stick spray and arrange them on a rimmed baking sheet.
• Make the lemon cream cheese filling: In a small bowl, stir together whipped cream cheese, 1 tbsp lemon juice, and the zest from 1 lemon until smooth and well combined. Set aside.
• Lightly flour your work surface. Open both tubes of 2 tubes store-bought Crescent dough cubes and separate the dough into individual pieces. Press and stretch the pieces together to form one large rectangle, pinching any seams closed.
• Brush the dough evenly with the melted butter. Spread the lemon cream cheese mixture across the surface, leaving a 1/2-inch border around the edges. Dollop and gently spread lemon curd over the cream cheese layer.
• Cut a 1 – 1.5 inch strip of the dough lengthwise. Starting from the long edge, roll the dough tightly into a log. Take the dough log and gently roll down creating a spiral/mini cinnamon roll. Place the roll into the prepared cocotte. Repeat the process with remaining dough. You should be able to roll out 9 mini cinnamon rolls. 
• Place all the cocottes on a baking sheet and brush with melted butter. Bake for about 20 minutes checking to make sure they are golden brown. Remove from the oven and cool slightly before topping.
• While the rolls bake, beat 4 tbsp unsalted butter, room temperature with a hand mixer. Gradually mix in 2 cups of confectioners’ sugar, then add 2 tbsp whole milk, 1 tbsp  lemon juice, ¼ tsp kosher salt, and 1 tsp vanilla extract. Whisk until the frosting is silky and spreadable. Add a splash of more milk if needed to reach your desired consistency.Frost the lemon frosting generously over each warm roll.

Variations

• Once you’ve mastered the lemon-infused version, the mini skillet format opens the door to a world of delicious riffs. Consider swapping the lemon for orange zest and pairing it with a dark chocolate drizzle. A lavender-lemon version, made by infusing the glaze with a touch of culinary lavender, feels elegant enough for a spring brunch or Mother’s Day spread.
• For those who lean into the spice side of things, adding cardamom alongside the cinnamon in the filling creates a warmly complex that pairs beautifully with the brightness of lemon. Alternatively, a Meyer lemon variation (when they’re in season) produces a slightly sweeter, more floral result that barely needs any extra sugar in the glaze.
• Don’t overlook savory-adjacent options either. A lemon-herb version with a cream cheese filling flavored with fresh thyme makes for an unexpectedly wonderful accompaniment to a savory brunch spread. 

Proper storing 

If you plan to finish the cinnamon rolls  within a day or two, transfer the rolls to an airtight container and keep them at room temperature. For anything beyond two days, the refrigerator is your friend. Store them in an airtight container for up to five days, and when you’re ready to reheat, a quick 15–20 seconds in the microwave brings them right back to life. 

Cinnamon rolls also freeze surprisingly well. If you want to get ahead for a special occasion, bake and cool the rolls completely, then freeze them unglazed in an airtight bag for up to two months. Thaw overnight in the refrigerator, warm them in the oven, and add the glaze fresh before serving. 

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Lemon-Infused Mini Skillet Cinnamon Rolls

Bite-sized skillet cinnamon rolls bursting with bright lemon flavor. Soft, fluffy, and finished with a zesty lemon glaze. Perfect for brunch, gifting, or a sweet treat any time of day.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Lemon Cinnamon Rolls, Lemon Skillet Cinnamon Rolls, Lemon-Infused Cinnamon Rolls, Mini Skilet Cinnamon Rolls, Skillet Cinnamon Roll

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Lauren Grier

Ingredients

• 2 tubes Store-bought Crescent dough
• 2 tbsp Unsalted butter, melted
• 1/3 cup Plain whipped cream cheese
• 1 tbsp Lemon juice
• Zest from one lemon
• 1/3 cup Lemon curd
• For the Vanilla-Lemon Frosting:
• 4 tbsp Unsalted butter, room temperature
• 2 cups Confectioners sugar
• 2 tbsp Whole milk
• 1 tbsp Lemon juice
• 1/4 tsp Kosher salt
• 1 tsp Vanilla extract

Instructions

• Preheat your oven to 350°F. Lightly grease 9 cocotte or ramekin dishes with butter or non-stick spray and arrange them on a rimmed baking sheet.
• Make the lemon cream cheese filling: In a small bowl, stir together whipped cream cheese, 1 tbsp lemon juice, and the zest from 1 lemon until smooth and well combined. Set aside.
• Lightly flour your work surface. Open both tubes of 2 tubes store-bought Crescent dough cubes and separate the dough into individual pieces. Press and stretch the pieces together to form one large rectangle, pinching any seams closed.
• Brush the dough evenly with the melted butter. Spread the lemon cream cheese mixture across the surface, leaving a 1/2-inch border around the edges. Dollop and gently spread lemon curd over the cream cheese layer.
• Cut a 1 – 1.5 inch strip of the dough lengthwise. Starting from the long edge, roll the dough tightly into a log. Take the dough log and gently roll down creating a spiral/mini cinnamon roll. Place the roll into the prepared cocotte. Repeat the process with remaining dough. You should be able to roll out 9 mini cinnamon rolls.
• Place all the cocottes on a baking sheet and brush with melted butter. Bake for about 20 minutes checking to make sure they are golden brown. Remove from the oven and cool slightly before topping.
• While the rolls bake, beat 4 tbsp unsalted butter, room temperature with a hand mixer. Gradually mix in 2 cups of confectioners' sugar, then add 2 tbsp whole milk, 1 tbsp  lemon juice, ¼ tsp kosher salt, and 1 tsp vanilla extract. Whisk until the frosting is silky and spreadable. Add a splash of more milk if needed to reach your desired consistency.Frost the lemon frosting generously over each warm roll.

The post Lemon-Infused Mini Skillet Cinnamon Rolls appeared first on The Curious Plate.

      

 

 

***I’ve partnered with Yoder Smokers to bring you this amazing salmon recipe. As always, all opinions expressed are 100% my own***

Every Saturday morning, our family orders a bagel and lox from our local Jewish deli. There’s something about thinly sliced lox piled high on an everything bagel with a generous schmear that instantly elevates the weekend.

As much as I love dining out, having two little ones isn’t always easy or affordable. So I decided to take my Saturday morning craving and turn it into something we can make at home.

Now, I would love to make traditional lox, but I’m a busy mom and don’t always have the time. Instead, I set out to make a whole smoked salmon, which gets us incredibly close to the taste and texture of lox all thanks to the Yoder 640S.

This guide walks you through the entire process of preparing and smoking a whole salmon: selecting the fish, building a proper cure, using the Yoder 640S to its full potential, and making the most of every ounce of that gorgeous smoked salmon by adding it to pizza, salad, or nachos! 

Choosing Your Salmon 

I love going to my local neighborhood fishmonger to get the best selection of salmon I can find. Now, if you can’t get to your local fish counter, here are a few tips to help you select the best fish in the market.

What to Look For

1. Firm, spring flesh: press gently near the thickest part of the fish. The flesh should spring back immediately. 
2. Mild, clean smell: the fish should not smell like fish it should smell like the ocean – briny and light. 
3. Vibrant color: King Salmon, Sockeye, and Coho are all excellent for smoking

PRO TIP: Ask your fishmonger to remove the pin bones in — you’ll remove them after brining when they’re easier to find. 

The Brine: Building Flavor Inside and Out

This is where your smoked salmon goes from good to magical. The brine does three things simultaneously: it draws out moisture, seasons the fish deep into the flesh, and slightly firms the texture so it holds up beautifully on the grill.

Dry Brine Ingredients (to cover a 2 to 3lb whole salmon) 

Dry brining is the practice of coating meat or fish with salt and letting it rest before cooking. The salt initially draws moisture out of the flesh, then dissolves into that liquid and gets reabsorbed back in, seasoning the protein deeply from within. The result is food that is more flavorful, better seasoned throughout, and improved in texture compared to seasoning right before cooking.

• ½ cup brown sugar
• ¼ cup kosher salt 
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill 
• ¼ tsp cayenne pepper 

Dry Brining Process

The Brine Mixture A basic ratio is about 2 parts brown sugar  to 1 part kosher, with black pepper, garlic powder, onion powder, dried dill and cayenne pepper. 

Preparation: Clean and scale the fish if not already done by the fishmonger or the store. 

Applying the Brine: Lay a piece of plastic wrap on a large baking sheet and place the whole salmon on top. Coat the fish thoroughly on all surfaces with the brine mixture. Don’t be shy with it; a whole fish needs more than you think. Wrap the plastic wrap around the fish. 

Resting Time: Refrigerate the salmon for 6 to 24 hours depending on the size of the fish. A larger whole salmon benefits from the full 24 hours. You’ll notice liquid pooling on the tray as the brine does its work.

Rinsing: After the allotted brine time, remove the plastic wrap and rinse off the dry brine mixture. Next, place the salmon on a wire rack that is fitted to a standard baking sheet. 

The Pellicle: DON’T SKIP THIS STEP! Pat the fish dry, return it uncovered to the fridge for another 1 to 3 hours, or up to 24 hours. This forms a tacky, dry surface layer called the pellicle, which helps smoke adhere evenly and protects the flesh during the low-and-slow smoking process. After that, the fish is ready for the smoker.

Setting Up Your Yoder 640S 

The Yoder 640S Pellet Grill is ideal for smoking salmon. Not only does it maintain precise, consistent temperatures which is critical when cooking fish – it also produces a clean, mild smoke that’s easy to manage over a long cook.

Preheat the 640S to 150°F. Once it’s up to temperature, place the salmon on a wire rack and set it on the top grill grates. Smoke for approximately 6 hours, or until the internal temperature reaches 145°F. For the most accurate reading, use the built-in probes paired with the FireBoard Grill App. 

Frequently Asked Questions: 

Wood Pellet Recommendations: Since salmon is delicate, milder woods like alder, cherry, or apple complement it without overpowering the fish. 

How to Store Leftover Smoked Salmon

In the Refrigerator: Once your salmon has cooled completely, wrap it tightly in plastic wrap or transfer it to an airtight container. Properly stored, smoked salmon will keep in the fridge for up to 5 days. If you notice any liquid pooling at the bottom of the container, just dab it away 

In the Freezer: The good news is smoked salmon freezes really well, which makes it a fantastic cook-once, eat-all-week kind of situation. Portion the salmon into serving-sized pieces before freezing so you only thaw what you need. Wrap each portion tightly in plastic wrap, then place them in a zip-top freezer bag with as much air pressed out as possible. Properly frozen smoked salmon will keep for up to 3 months without losing much of its quality. When you’re ready to use it, thaw it overnight in the refrigerator rather than at room temperature for the best texture and food safety.

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Herb Dry Brined Whole Smoked Salmon

Learn how to make Herb Dry Brined Whole Smoked Salmon on the Yoder 640S Pellet Grill. This easy smoked salmon recipe walks you through dry brining, pellicle formation, and smoking a whole salmon low and slow to achieve a rich, flavorful, lox-like finish right in your own backyard.

Course Appetizer, Dinner, Lunch, Side Dish

Cuisine American

Keyword Dry Brine Salmon, Dry Brined Whole Salmon, Whole Smoked Salmon

Prep Time 2 days days

Cook Time 6 hours hours

Total Time 2 days days 6 hours hours

Servings 6

Author Lauren Grier

Ingredients

• 1 2 to 3 lb Whole salmon
• 1/2 cup Brown sugar
• 1/4 cup Kosher salt
• 1 tsp Ground pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Dried dill
• 1/4 tsp Cayenne pepper

Instructions

• In a bowl, mix brown sugar, kosher, black pepper, garlic powder, onion powder, dried dill and cayenne pepper.
• Clean and scale the fish if not already done by the fishmonger or the store. 
• Lay a piece of plastic wrap on a large baking sheet and place the whole salmon on top. Coat the fish thoroughly on all surfaces with the brine mixture. Don't be shy with it; a whole fish needs more than you think. Wrap the plastic wrap around the fish. 
• Refrigerate the salmon for 6 to 24 hours depending on the size of the fish. A larger whole salmon benefits from the full 24 hours. You'll notice liquid pooling on the tray as the brine does its work.
• After the allotted brine time, remove the plastic wrap and rinse off the dry brine mixture. Next, place the salmon on a wire rack that is fitted to a standard baking sheet.
• DON’T SKIP THIS STEP! Pat the fish dry, return it uncovered to the fridge for another 1 to 3 hours, or up to 24 hours. This forms a tacky, dry surface layer called the pellicle, which helps smoke adhere evenly and protects the flesh during the low-and-slow smoking process. After that, the fish is ready for the smoker.
• Preheat the 640S to 150°F. Once it's up to temperature, place the salmon on a wire rack and set it on the top grill grates. Smoke for approximately 6 hours, or until the internal temperature reaches 145°F. For the most accurate reading, use the built-in probes paired with the FireBoard Grill App. 
• Once cooked, let the fish cool slightly and serve as desired.

The post Herb Dry Brined Whole Smoked Salmon appeared first on The Curious Plate.

      

 

 

***This post is with Yoder Smokers. I’m so thrilled to be partnering with them to bring you delcious, every day approachable meals!***

Over the years, I’ve learned that Valentine’s Day doesn’t have to be overcomplicated to be meaningful.

Whether it’s a handwritten note, a single rose, a small box of chocolates, or a homemade meal, celebrating this love-filled day is really about taking a moment to say, I appreciate you.

From those small gestures, you can actually have a lot of fun showing the people you love how much you care especially when food is involved. Case in point: imagine delivering a Detroit-Style Pepperoni Rose Pizza to family and friends. You can practically hear the joyous GASPS.

I mean, who wouldn’t want to receive a Detroit-Style Dozen Roses? Forget going out to dinner and dropping hundreds of dollars at a fancy restaurant when you can WOW with a simple bouquet of pepperoni roses. And if roses aren’t your thing, I definitely recommend trying a Jerk Chicken Pizza, Grilled Steakhouse Lamb Pizza, or Mini Heart-Shaped Supreme Pizzas.instead.

Now, want to know the secret to turning this Detroit-Style Pepperoni Rose Pizza into an absolute 11/10? Making it in the YS640 Pellet Grill Wood-Fired Pizza Oven.

I’m beyond excited to be partnering with Yoder Smokers. Fun fact: they’re headquartered and made in my hometown of Wichita, Kansas. Yes, I might be a little biased, but I’m telling you… Yoder Smokers is elite. They offer a wide range of rigs, but the one currently reigning supreme is the YS640 Pellet Grill, which is exactly why Forbes named it the best outdoor pellet smoker on the block.

And listen, coming from a cook who’s always looking for ways to streamline the process and make food taste incredible, the YS640 is a game changer. I know it’s an investment, but over the next year, I’m excited to show you how we use this grill every single day. You don’t have to be a hardcore pit-master BBQ purist to enjoy it; this grill truly works for everyone.

That’s why I wanted to kick off this partnership with something fun: this Detroit-Style Pepperoni Rose Pizza. Yoder makes setting up their pizza oven embarrassingly easy and the results speak for themselves

How to Set Up the Wood-Fired Pizza Oven in a YS640 Pellet Grill

• Remove all grates, heat diffuser/drip plate and vacuum out any debris. 
• Install the pizza oven’s perforated heat distribution plate
• Set the oven dome on the heat plate
• Place the pizza stone inside the oven
• Set the grill temp to 500 degrees: You’ll want to leave the main grill door open while heating . This will help get the stone up to proper pizza temp faster. Also, using a thermal gun to check the stone temp will help ensure accuracy for proper pizza making.

Now that we have the pizza oven set up and ready to go, let’s talk shop about ingredients. Keeping things simple for Valentine’s Day or any cook for that matter. You’ll need the following pantry items to make this pizza.

Ingredients Used to Make Detroit-Style Pepperoni Rose Pizza

• Store-bought or homemade pizza dough: no-one will judge you with what you pick! Keep in mind you will need 3 dough balls to make 18 roses. 
• Favorite pizza sauce
• Pepperoni slices
• Shredded mozzarella cheese
• Fresh basil 
• Hot honey

Let’s take all those ingredients and put them to work! What’s great about these roses is that they only take a few minutes to put together and make a stunning display for that certain someone! 

How to Make Detroit-Style Pepperoni Rose Pizza

• Place the Yoder Smoker Wood Fire Oven inside the YS640 Pellet Grill and set the grill temperature to 500 degrees. 
• On a lightly floured surface, roll out the pizza dough to a 9×13 rectangle. Spread the pizza sauce over the dough. Keep the amount of sauce light so as to not make the dough soggy. 
• Next, take a pizza cutter and cut the dough lengthwise into 2-inch thick strips. You should have six strips total per dough ball. On each strip, place some shredded mozzarella on top of the pizza sauce followed by 7 to 8 pepperoni slices. Fold up the bottom part of the strip and tightly roll into each rose. 
• Place the rose into a 9×13 cast-iron skillet. Repeat the process until you have 18 completed roses. Transfer the baking dish to the wood-fired oven. Close the oven door and cook the pizza for 12 minutes turning halfway through the cooking process. 
• Once golden, remove the baking dish from the oven and place on a wire rack to cool slightly. Garnish with fresh basil and hot honey. Serve and enjoy! 

Proper Storing 

Here’s the best way to properly store Detroit-Style Pepperoni Rose Pizza so it stays crispy, cheesy, and delicious:

Allow pizza to cool fully. Store roses in an airtight container and refrigerate for up to 4 days. Alternatively, you can freeze the pizza roses for up to 2 months. 

If you are interested in learning more about Yoder Smokers make sure to check out their website. I received their YS640 Pellet Grill with the competition cart. Also, included was their wood-fired pizza oven. Happy Cooking!

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Detroit-Style Pepperoni Rose Pizza

Detroit-Style Pepperoni Rose Pizza – the ultimate Valentine’s Day pizza that’s equal parts crispy, cheesy, and show-stopping. Hand-rolled pepperoni roses are stuffed into a rectangle deep-dish for a fun twist that’s perfect for date night, Galentine’s, or a cozy family pizza night at home.

Course Dinner, Lunch

Cuisine American

Keyword Detroit-Style Pizza, Pepperoni Pizza Roses, Pepperoni Rose Pizza, Rose Pizza, Valentines Pizza

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Lauren Grier

Ingredients

• 3 10oz Store-bought or homemade pizza dough: no-one will judge you with what you pick! Keep in mind you will need 3 dough balls to make 18 roses
• 2 1/4 cups Favorite pizza sauce or marinara, divided
• 3 6oz Pepperoni packages, divided
• 1 1/2 cups Shredded mozzarella, divided
• Hot honey, for garnish
• Fresh chopped basil, for garnish

Instructions

• Place the Yoder Smoker Wood-Fire Oven inside the YS640 Pellet Grill and set the grill temperature to 500 degrees. 
• On a lightly floured surface, roll out the pizza dough to a 9×13 rectangle. Spread 3/4 cup of the pizza sauce over the dough. Keep the amount of sauce light so as to not make the dough soggy. 
• Next, take a pizza cutter and cut the dough lengthwise into 2-inch thick strips. You should have six strips total per dough ball. On each strip, place about 2 tbsp shredded mozzarella on top of the pizza sauce followed by 7 to 8 pepperoni slices. Fold up the bottom part of the strip and tightly roll into each rose. 
• Place the rose into a 9×13 cast-iron skillet. Repeat the process until you have 18 completed roses. Transfer the baking dish to the wood fired pizza oven. Close the oven door and cook the pizza for 12 minutes turning halfway through the cooking process. 
• Once golden, remove the baking dish from the oven and place on a wire rack to cool slightly. Garnish with fresh basil and hot honey. Serve and enjoy! 

The post Detroit-Style Pepperoni Rose Pizza appeared first on The Curious Plate.

      

 

 

Ready to elevate your holiday table with a fiery, flavorful twist? 

*raises both hands*

Y’all this Easy Chorizo and Calabrian Chile Stuffing will transform your holiday stuffing into a vibrant, spicy masterpiece. Combines the smoky, savory kick of chorizo, fruity heat from the Calabrian chiles and a gentle softness from the country style bread. 

What makes this stuffing stand out is its perfect balance of classic comfort and modern zest. 

Its one-pan simplicity makes it a stress-free addition to your holiday menu. But in case you need a few classic stuffing options, I have you covered: Classic Homemade Stuffing, Easy Cornbread Stuffing with Salami, or Stuffing Muffins.

Let’s jump on the holiday dinner train and see what the fuss is about!  

Ingredients Used to Make Easy Chorizo and Calabrian Chile Stuffing

Easy Chorizo and Calabrian Chile Stuffing is a bold, spicy twist on a classic holiday side dish, combining smoky chorizo and fiery Calabrian chiles with hearty bread for a flavorful, textured stuffing. You’ll need the following ingredients: 

• Country-style bread
• Eggs
• Chicken broth
• Olive oil
• Chorizo
• Yellow onion
• Garlic
• Celery
• Calabrian chiles
• Unsalted butter
• Rosemary
• Sage
• Parsley
• Kosher salt and pepper

How to Make Easy Chorizo and Calabrian Chile Stuffing

Creating Easy Chorizo and Calabrian Chile Stuffing is a fantastic way to craft a bold, spicy twist on a classic holiday side dish, blending smoky chorizo, fiery Calabrian chiles, and hearty bread for a flavorful, crowd-pleasing dish. Follow the steps below to ensure success: 

• Preheat the oven to 350 degrees. Spray a 9X13 baking dish with nonstick cooking spray. 
• In a medium mixing bowl, whisk together the eggs and broth, and set aside. 
• In a large mixing bowl add the cubed bread. 
• Next, heat a large skillet over medium-high heat and add 1 tbsp olive oil with the chorizo. Cook the chorizo, breaking it up into small pieces with a wooden spoon until browned and cooked through about 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a plate and set aside.
• In the same skillet as you cooked the chorizo, add the remaining 3 tbsp olive oil over medium heat. Add in the onion, garlic, celery and cook until softened about 5 to 6 minutes. Next, add in the chiles and butter and continue to cook until butter is melted. Stir in the rosemary and sage. Continue to cook until fragrant about one minute. 
• Remove the skillet from the heat and return the reserved chorizo. Next, add in ½ cup chopped parsley. Taste, and season with kosher salt and pepper if desired. Toss to combine. Take the chorizo mixture and spoon it into the mixing bowl with the bread cubes and combine.
• Pour the reserved egg mixture and gently fold it into the chorizo bread mixture until coated. Season with salt and pepper as needed. Transfer the stuffing mixture to the reserved baking dish and cover with foil. Bake for about 30 minutes and then increase the oven temperature to 425 degrees. Uncover the dish and bake for an additional 20 minutes until gold brown. Let it sit for 10 minutes before serving. Garnish with more parsley if desired. 

Variations

Easy Chorizo and Calabrian Chile Stuffing is a versatile, spicy twist on a classic holiday side dish that can be customized to suit various tastes, dietary preferences, or occasions.

Spicy Chorizo and Jalapeño Stuffing: Use fresh or pickled jalapeños (seeded for milder heat) instead of Calabrian chiles, sautéing with onions and celery. Keep chorizo and add a pinch of cumin for a Southwestern twist. Use cornbread instead of sourdough for a regional flair.

Chorizo and Apple Stuffing: Dice tart apples (e.g., Granny Smith) and sauté with onions and celery. Keep chorizo and Calabrian chiles, but reduce chile quantity slightly to balance the sweetness. Use a mix of sourdough and cornbread for texture. Add fresh thyme for warmth.

Chorizo and Roasted Red Pepper Stuffing: Add diced roasted red peppers (jarred or homemade) to the chorizo-vegetable mixture. Reduce Calabrian chiles slightly to balance flavors. Use a mix of Parmesan and Cotija cheese for a cheesy topping.

Proper Storing 

Short-Term Storage: Allow the stuffing to cool to room temperature Transfer to an airtight container or cover the baking dish or skillet tightly with plastic wrap or aluminum foil. Refrigerate for up to 3 days.

Long-Term Storage:Cool the stuffing completely. Wrap tightly in plastic wrap, then place in a freezer-safe airtight container or heavy-duty zip-top freezer bag. Freeze for up to 2 months for optimal quality.

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Easy Chorizo and Calabrian Chile Stuffing

Easy Chorizo and Calabrian Chile Stuffing – If you love bold, savory flavor with a little heat, this is the holiday side dish you can’t skip. Loaded with spicy chorizo, Calabrian chiles, herbs, and toasted bread every bite is next-level cozy.

Course Side Dish

Cuisine American

Keyword Calabrian Chile Stuffing, Chorizo and Calabrian Chile, Chorizo Stuffing, Homemade Stuffing, Side Dish

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Author Lauren Grier

Ingredients

• 1 2 lb Day old country-style bread, cut into 1-inch cubes
• 2 large Eggs
• 2 1/2 cups Chicken stock
• 4 tbsp Olive oil, divided
• 1 lb Ground chorizo
• 1 medium Yellow onion, diced
• 5 cloves Garlic, minced
• 5 stalks Celery, chopped
• 2 tbsp Jarred chopped calabrian chiles
• 1 stick Unsalted butter
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
• 1/2 cup Chopped parsley + more for garnish
• kosher salt and pepper to taste

Instructions

• Preheat the oven to 350 degrees. Spray a 9X13 baking dish with nonstick cooking spray. 
• In a medium mixing bowl, whisk together the eggs and broth, and set aside. 
• In a large mixing bowl add the cubed bread. 
• Next, heat a large skillet over medium-high heat and add 1 tbsp olive oil with the chorizo. Cook the chorizo, breaking it up into small pieces with a wooden spoon until browned and cooked through about 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a plate and set aside.
• In the same skillet as you cooked the chorizo, add the remaining 3 tbsp olive oil over medium heat. Add in the onion, garlic, celery and cook until softened about 5 to 6 minutes. Next, add in the chiles and butter and continue to cook until butter is melted. Stir in the rosemary and sage. Continue to cook until fragrant about one minute.
• Remove the skillet from the heat and return the reserved chorizo. Next, add in ½ cup chopped parsley. Taste, and season with kosher salt and pepper if desired. Toss to combine. Take the chorizo mixture and spoon it into the mixing bowl with the bread cubes and combine.
• Pour the reserved egg mixture and gently fold it into the chorizo bread mixture until coated. Season with salt and pepper as needed. Transfer the stuffing mixture to the reserved baking dish and cover with foil. Bake for about 30 minutes and then increase the oven temperature to 425 degrees. Uncover the dish and bake for an additional 20 minutes until gold brown. Let it sit for 10 minutes before serving. Garnish with more parsley if desired.

The post Easy Chorizo and Calabrian Chile Stuffing appeared first on The Curious Plate.

      

 

 

***This post is in partnership with the American Lamb Board. As always, all opinions expressed are 100% my own.***

The holidays are upon us! 

Between decorating, shopping, and parties, there’s much to be done before the end of the year. Now, a question I get asked a lot this time of year, what kind of main dish can I make that’s flavorful, but not fussy? 

My answer: Boneless Leg of Lamb 

I’m a big FAN of American lamb. A few recipes I’ve created using lamb:  Lamb Lasagna Crostini, Skillet Huevos Rancheros with Ground Lamb, Grilled Jerk American Lamb Loin Chops, and now this Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze

The glaze comes together quickly and adds so much flavor to the lamb. Roast in the oven until juicy and tender. This lamb leg roast will wow a crowd! 

Why Use American Lamb 

I used American Lamb in this recipe.  Their lean, nutrient-rich boneless leg of lamb is ideal for making a lot of dishes, but is truly magnificent when used as the main dish for dinner. Aside from the fact that they are one of the most delicious types of protein out there, they’re also a good source of an array of essential nutrients. 

Ingredients Used to Make Oven Roasted Boneless Leg of American Lamb with Cranberry Mustard Glaze​​

This easy recipe calls for simple ingredients but packs quite a punch flavor-wise! The glaze comes together quickly and can be made ahead of time for easier prep!

• 2 to 3 lb American boneless leg roast – American lamb is available to meet a range of preferences—from natural or organic lamb to lamb that has been exclusively grass-fed or grain-finished. 
• Fresh cranberries
• Unsalted butter
• Granulated sugar
• Kosher salt and freshly ground pepper
• Whole grain mustard
• Yellow onion 
• Labneh
• Fresh herbs (rosemary, thyme, sage) 

How to Make Oven Roasted Boneless Leg of American Lamb with Cranberry Mustard Glaze

1. Make the cranberry-mustard glaze: preheat a medium non-stick skillet to medium-high heat. Add in the fresh cranberries, unsalted butter, granulated sugar, and 1 tsp kosher salt. Stir to combine and let the sauce come to a simmer. Continue to cook the sauce until the cranberries have started to burst using a wooden spoon to smash the cranberries down. Let the sauce cook for about 10 to 12 minutes until slightly thickened. Remove from the heat and let cool before stirring in the whole grain mustard. Set aside.
2. Preheat the oven to 325 degrees. Spray a 10.5 x 7.5  baking dish with non-stick cooking spray. Place the sliced onions in the bottom of the baking dish and toss with olive oil, salt and pepper. 
3. Next, take the lamb and place it on top of the onions. Cook the lamb for 35 minutes. Flip the lamb and cover it with cranberry-mustard sauce, and continue to cook for an additional 35 minutes, or until the internal temperature reaches 145 degrees for medium rare (roughly 20 to 25 minutes per lb). Remove from the oven and allow to rest for three minutes before slicing and serving with labneh. 

• USDA recommends the following time and temperature parameters. All Other Cuts, Internal temperature of 145°F, with a 3 minute rest

Frequently Asked Questions

1. Can you make the cranberry-mustard glaze ahead? You bet! You can make the sauce 3 days ahead and simply reheat it to apply to the lamb. 

2. Can you use bone-in leg of lamb instead? Yes! You will need to adjust your cook time. Please reference the American Lamb website for proper cooking temperatures. 

3. What sides would you pair with the lamb? So many options! You can certainly do mashed potatoes, green beans, brussel sprouts, or pita bread! 

Proper Storing 

You can store leftovers in an airtight container for up to 3 to 4 days. Simply reheat in the oven at 325 degrees until warmed through. 

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Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze

Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze is a festive and delicious meal that is perfect to serve any time of year!

Course Dinner

Cuisine American

Keyword American Lamb Leg, Cranberry Mustard Glaze, Oven Roasted Lamb Leg, Oven Roasted Lamb Recipes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Author Lauren Grier

Ingredients

• 1 lb Fresh cranberries
• 2 tbsp Unsalted butter
• 3/4 cup Granulated sugar
• 1 tsp Kosher salt + more to taste
• 1/3 cup Whole grain mustard
• 3 lb Boneless leg of American lamb
• 2 large Yellow onions, sliced thinly
• Labneh, for serving
• Fresh herbs, for serving (rosemary, thyme, sage)

Instructions

• Make the cranberry-mustard glaze: preheat a medium nonstick skillet to medium-high heat. Add in the fresh cranberries, unsalted butter, granulated sugar, and 1 tsp kosher salt. Stir to combine and let the sauce come to a simmer. Continue to cook the sauce until the cranberries have started to burst using a wooden spoon to smash the cranberries down. Let the sauce cook for about 10 to 12 minutes until slightly thickened. Remove from the heat and let cool before stirring in the whole grain mustard. Set aside.
• Preheat the oven to 325 degrees. Spray a 10.5 x 7.5  baking dish with non-stick cooking spray. Place the sliced onions in the bottom of the baking dish and toss with olive oil, salt and pepper.
• Next, take the lamb and place it on top of the onions. Cook the lamb for 35 minutes. Flip the lamb and cover it with cranberry-mustard sauce, and continue to cook for an additional 35 minutes, or until the internal temperature reaches 145 degrees for medium rare (roughly 20 to 25 minutes per lb). Remove from the oven and allow to rest for three minutes before slicing and serving with labneh.
• USDA recommends the following time and temperature parameters

  All Other Cuts – Internal temperature of 145°F, with a 3 minute rest

The post Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze appeared first on The Curious Plate.

      

 

 

Psssst: craving a dessert that’s both luxurious and effortless? 

Y’all this Easy Blender Chocolate Mousse is your answer to all your holiday dessert woes. This bad boy delivers rich, velvety chocolate goodness with minimal effort. 

And when I say minimal effort, I’m talking about dumping all the ingredients into a blender and walking away. Okay, okay, maybe not that simple, but you get the point. Using a blender streamlines the process, creating a light, airy texture in minutes. The deep chocolate flavor satisfies cravings, while customizable add-ins like whisky caramel popcorn makes it an 11/10.

Need more chocolate-y dessert inspiration? Try these household favorites: Chocolate Frosted Pumpkin Bread, Triple Chocolate Skillet Brownie, or Chocolate Chip Pumpkin Butter Cookies.  

Okay, I say we jump and whip this chocolate mousse up. Who’s with me? 

Ingredients Used to Make Easy Blender Chocolate Mousse

Easy Blender Chocolate Mousse is a rich, velvety dessert that combines deep chocolate flavor with a light, airy texture, prepared effortlessly in a blender. You’ll need the following ingredients:

• Dark chocolate chips
• White chocolate chips
• Milk chocolate chips
• Egg whites
• Whipping cream 
• Vanilla extract
• Caramel and Cheddar popcorn mix

How to Make Easy Blender Chocolate Mousse

Creating Easy Blender Chocolate Mousse is a quick and delightful way to craft a rich, velvety dessert with deep chocolate flavor and a light, airy texture, all made effortlessly in a blender. Follow the steps below to ensure success: 

• Place chocolate chips and 1 cup of boiling water into a blender. Pulse until melted and smooth.
• Next, add in the egg whites and pulse until smooth followed by cream and vanilla extract. Once combined, divide the chocolate mixture between six drinking glasses filling about halfway up the glass.
• Chill the chocolate for at least 4 hours in the refrigerator. Once chilled, remove from the refrigerator and garnish with popcorn. Serve and enjoy.

Variations

Easy Blender Chocolate Mousse is a versatile, decadent dessert that can be customized to suit various tastes, dietary preferences, or occasions while preserving its rich chocolate flavor and light, airy texture.

Spicy Mexican Chocolate Mousse: Use dark chocolate and add a pinch of cayenne pepper or chili powder to the blender mixture. Include a dash of cinnamon for warmth. Blend with a small amount of coffee or espresso to enhance the chocolate. Garnish with a sprinkle of chili flakes and shaved chocolate.

Mocha Blender Chocolate Mousse: Add 1-2 teaspoons of instant espresso powder or strong brewed coffee (cooled) to the blender with the chocolate mixture. Use dark chocolate for depth and blend with heavy cream and vanilla. Garnish with cocoa powder and chocolate-covered coffee beans.

White Chocolate Pumpkin Spice Mousse: Use white chocolate instead of dark, blending with heavy cream and a touch of pumpkin puree (unsweetened) for a fall twist. Add a pinch of pumpkin pie spice (cinnamon, nutmeg, ginger) to the mixture. Reduce sugar to balance white chocolate’s sweetness

Proper Storing 

Short-Term Storage: Once prepared, transfer the mousse to individual serving glasses, ramekins, or a large airtight container. Cover tightly with plastic wrap or lids. Refrigerate for up to 3 days.

Long-Term Storage: Cool the mousse completely in the fridge (2-4 hours) to set before freezing. Transfer to freezer-safe airtight containers or wrap individual portions tightly in plastic wrap, followed by foil or a zip-top freezer bag. Freeze for up to 1 month for optimal quality.

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Easy Blender Chocolate Mousse

Whip up Easy Blender Chocolate Mousse for a rich, velvety dessert in minutes! Perfect for dinner parties or cozy nights, this indulgent treat is a crowd-pleaser.

Course Dessert

Cuisine American

Keyword Blender Chocolate Mousse, Blender Recipes, Chocolate Dessert, Chocolate Mousse Recipes

Prep Time 10 minutes minutes

Cook Time 4 hours hours 10 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Author Lauren Grier

Ingredients

• 2 1/4 cup Dark chocolate chips
• 1 1/4 cups White chocolate chips
• 1 1/4 cups Milk chocolate chips
• 4 large Egg whites
• 1 cup Heavy whipping cream 
• 1 tsp Vanilla extract
• 3 cups Caramel and Cheddar popcorn, divided

Instructions

• Place chocolate chips and 1 cup of boiling water into a blender. Pulse until melted and smooth.
• Next, add in the egg whites and pulse until smooth followed by cream and vanilla extract. Once combined, divide the chocolate mixture between six drinking glasses filling about halfway up the glass.
• Chill the chocolate for at least 4 hours in the refrigerator. Once chilled, remove from the refrigerator and garnish with popcorn. Serve and enjoy.

The post Easy Blender Chocolate Mousse appeared first on The Curious Plate.