I used to think all tomatoes tasted the same. Then I got certified as a Tommalier.

At the Fresh Air Retreat, I worked through a five-tomato flight with SUNSET® and walked away with an official certificate (yes, I’m now qualified to have opinions about your caprese). 

So what’s a Tommalier? Think sommelier, but for tomatoes. Wine has sommeliers because aroma, acidity, texture, and finish all matter, and someone has to teach people how to notice them. The same is true of tomatoes. Instead of grabbing whichever one is closest and moving on, you slow down, look at it, smell it, taste it, and talk about it.

Here’s the biggest takeaway: “tomato” is not one flavor. Below is my field guide to the five tomatoes in the flight, with what each one tastes like and exactly where it shines, so your next grocery run gets a lot easier.

Quick Guide: Which SUNSET® Tomato Should You Buy?

• Best for snacking and crisp salads: Lolli Bombs
• Best for cheese plates and appetizers: Honey Bombs
• Best for charcuterie boards and finishing dishes: Tomato Branch
• Best for dips and light cheeses: Sugar Bombs
• Best eaten on their own: Flavor Bombs

How to Taste a Tomato Like a Tommalier

Before the flight, here’s the method. You can do this at home with any tomato:

1. Look. Notice the color and shape. Golden, red-orange, and deep red all hint at different flavors.
2. Smell. Bring it up to your nose. Some tomatoes smell sweet and fragrant, others more savory.
3. Taste. Pay attention to sweetness first, then acidity.
4. Feel the texture. Is it juicy, soft, or crunchy?
5. Notice the finish. What lingers after you swallow?
6. Think pairing. Would this be better in a salad, on a cheese board, or all by itself?

Lolli Bombs: Candy-Like Sweetness

These sun-kissed golden-yellow cherry tomatoes are the ones that made people at my table go “wait, what?” The sweetness is bright and candy-like, and it lingers.

• Flavor notes: Bright, candy-like sweetness
• Best uses: Crisp salads and easy afternoon snacking
• Tommalier tip: Put them in a bowl on the counter and watch them disappear.

Honey Bombs: Honeyed and Floral

Rich and golden with a warm red-orange hue, Honey Bombs™ look the way their name sounds. They have a sweet, fragrant aroma, a honey-like pop of flavor, and a delightful crunch at the finish. They come on the vine.

• Flavor notes: Honeyed, with soft floral notes
• Best uses: Cheese plates and elevated appetizers
• Tommalier tip: Pair them with a soft cheese and let the floral notes come through.

Tomato Branch: The Showpiece

These micro-grape tomatoes are picked and presented on a single branch, which makes them the most elegant tomato in the flight. Despite their size, they deliver outsized juicy sweetness and a delicate, satisfying crunch.

• Flavor notes: Vine-fresh, juicy sweetness
• Best uses: Charcuterie boards, stylish snacks, or a finishing touch on any dish
• Tommalier tip: Leave the branch intact when you serve them. It does half the styling for you.

Sugar Bombs: Sweet With Big Crunch

These deep red grape tomatoes are ripened and packed on the vine, and the sweetness is off the charts. They’re crisp, refreshing, and have a luscious finish.

• Flavor notes: Very sweet and refreshing, with a big crunch
• Best uses: Fresh salads, with creamy dips, or alongside light cheeses
• Tommalier tip: The crunch makes them a great dipper for anything creamy.

Flavor Bombs: Bold and Balanced

This was the one with the most structure. Flavor Bombs® are vibrant red, on-the-vine cherry tomatoes grown from seeds sourced from the south of France, and they’re award-winning. The flavor is bold and balanced, with juicy and crunchy playing off each other and a structured, juicy finish.

• Flavor notes: Bold and balanced, with a juicy finish
• Best uses: Straight from the vine, no accompaniment needed
• Tommalier tip: Skip the dressing. These don’t need help.

How to Host Your Own Tomato Tasting

You can recreate the flight at home with family and friends:

1. Pick three to five different tomatoes.
2. Taste them side by side, one at a time, with water or plain crackers in between.
3. Have everyone note sweetness, acidity, crunch, and finish.
4. Vote on a favorite, then match each tomato to a use: snacking, salad, cheese board, or sauce.

For extra credit, make your own certificates. They’re a hit.

Frequently Asked Questions

What is a Tommalier? A Tommalier is a tomato sommelier: someone who knows how to taste tomatoes and pick the right one for every moment, from sauces to snacks.

What are the sweetest SUNSET® tomatoes? From the flight, Lolli Bombs™ have a bright, candy-like sweetness, and Sugar Bombs® are described as off-the-charts sweet with a big crunch.

What are the best tomatoes for salads? Lolli Bombs™ and Sugar Bombs® both work well in fresh, crisp salads.

What are the best tomatoes for a cheese board? Honey Bombs™ pair naturally with cheese plates, and Tomato Branch™ makes a showpiece for charcuterie boards.

How do you taste test a tomato? Look at it, smell it, taste for sweetness and acidity, notice the texture, and pay attention to the finish.

Can I get these tomatoes year-round? SUNSET® grows its tomatoes in greenhouses, so you can enjoy flavorful tomatoes year-round.

October is National Tomato Month, which makes this the perfect time to taste your way through a few varieties. Next time you’re at the store, skip the autopilot and ask yourself: what am I making, and which tomato fits? That one question changed how I shop.

Learn more at sunsetgrown.com and don’t figure to load up your shopping cart! 

More tomato recipes to enjoy: Chipotle White Bean Tomato Soup, Cilantro Tomato Smoked Salmon, and Easy Parmesan Tomato Soup. 

The post Types of Tomatoes: A Tommalier’s Flavor and Pairing Guide appeared first on The Curious Plate.

Entertaining season is here!

Speaking of entertaining, I just got back from co-hosting my tenth Fresh Air Retreat in Austin with my best gal pal, Liz of The Lemon Bowl. It’s a whirlwind of a week, complete with mastermind business sessions, off-site excursions, and activations with our generous sponsors: Sunset, Mediavine, and Church Brothers Farms.

After hosting countless retreats, home parties, and pop-up events, the one pro move I always advise is to weave ready-to-make foods into your menu. Because the truth? The salad shouldn’t be what keeps you in the kitchen.

If you’re looking for an easy holiday salad for entertaining, a Church Brothers Little Gems Salad Kit gives you a polished, restaurant-style starter with almost no work, so you can spend your time with your guests.

Let me say it louder for the people in the back!

Between the roast, the sides, and the dessert table, the salad is often the dish nobody has time to plan. It tends to get chopped last, dressed too early, or skipped altogether. A kit takes that pressure off, and it still delivers something your guests will actually talk about.

The Elevated Choice: Miso Ginger Salad

When you want a starter that surprises people in a good way, reach for the Miso Ginger kit. Crisp Little Gem and Tuscan lettuces are layered with shredded carrots, green onions, sliced almonds, and sesame seeds, then tossed in a savory-sweet miso ginger dressing. It’s bright, crunchy, and umami-rich, and it holds its own next to the heavier dishes that tend to fill a holiday table.

Why a Salad Kit for Entertaining Works

• It balances a rich menu. Holiday spreads lean creamy, buttery, and roasted. This Miso Ginger salad brings freshness and a little tang to cut through all of it.
• It looks like effort. The colorful carrots, green onions, and sesame seeds make a vibrant platter with no extra work.
• It feels different. Most guests expect a standard side salad. A miso ginger dressing gets conversation started.
• It’s already done. No chopping, no dressing to whisk, no scrambling while the oven timer goes off.

Make This Easy Party Salad Feel Even More Special

A kit is a great starting point, and a few small touches make it yours:

• Serve it on a big platter instead of a bowl, so the toppings show.
• Add extra garnish. A pinch of toasted sesame seeds, a few slices of avocado, or thin cucumber ribbons go a long way.
• Turn it into a light main. Top it with seared salmon, sesame-glazed tofu, or grilled shrimp for guests who want something more substantial.
• Pair it thoughtfully. It’s a natural fit alongside roasted fall vegetables, a rich braise, or a spread of comfort-food sides where its brightness stands out.

Hosting a Bigger Crowd?

Entertaining often means feeding more people than a single kit will cover. Check the package for serving size, then pick up an extra kit or two and combine them on one large platter. Guests see one generous, abundant salad, and you still never touch a cutting board. If your table is full of dietary preferences, setting out a few garnishes and a protein on the side lets everyone build the plate they want.

A Simple Plan for the Day Of

1. Earlier in the day: Set out your platter and any garnishes or protein you plan to add.
2. Just before guests sit down: Open the kit, toss it with the dressing, and plate it.
3. Done. That’s about two minutes of work, and you’re back at the table.

Waiting until the last minute to dress the salad is also what keeps the lettuce crisp, so your timing and your results work in your favor.

Why Kits Make Holiday Hosting Easier

• Whole Little Gem leaves stay crisp and naturally sweet.
• Dressings made with avocado oil are an easy ingredient to feel good about serving.
• Everything is included, so there’s one less thing on your to-do list.
• Plenty of room to customize, so it still feels like your own creation.

Entertaining doesn’t have to mean doing everything from scratch. Start with a great base, add one or two thoughtful touches, and let the salad make you look effortless. Serve the Miso Ginger kit, pour a drink, and enjoy your own party.

Ready to make hosting a little easier this season? Find Church Brothers Little Gems Salad Kits at churchbrothers.com. They come in a smorgasbord of flavors, so grab a Miso Ginger kit for your next gathering.

More salad recipes to enjoy: 15 mInutes Greek Salad, Smoky Cauliflower Chickpea Salad, and Za’atar Panzanella Salmon Salad.

The post Easy Holiday Salad for Entertaining: Miso Ginger Salad Kit appeared first on The Curious Plate.

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

If you want a Thanksgiving turkey with crisp, golden skin, juicy meat, and a chef’s kiss of smoke, it’s time to get in line for a pellet grill. In this post, I’ll show you how to smoke a 12 lb turkey on a Yoder 640S using the Citrus Herb Turkey Kit from Delano Distributors. The recipe is simple, the flavor is bright, and the Yoder’s steady temperature control does most of the heavy lifting.

Why the Citrus Herb Turkey Kit?

The kit comes with two products: a wet brine and a dry seasoning. The Lemon Thyme Turkey Bath Brine is packed with lemon and orange peel, rosemary, thyme, ginger, coriander, white pepper, and mustard seed. If you’ve been intimidated by brining a turkey, this jarred liquid is embarrassingly easy to use and will take your bird to the next level. Once your brine is in ship shape, dress the turkey with The Cattleman’s Grill Ranchero Seasoning, which adds garlic, onion, oregano, dill, and a touch of lemon for the finish. The result is a vibrant, herby turkey that’s an 11/10 situation.

Why the Yoder 640S?

Take that back. The question should be: why NOT the Yoder 640S? Not only is this bad boy another member of our family, it also does the impossible: it holds a steady temperature and has plenty of room for a 12 lb bird or two. Its digital controller makes holding 275°F easy, which is the sweet spot for smoke flavor and crispy skin without drying out the breast.

Ingredients You’ll Need to Smoke the Turkey

• 1 (12 lb) fresh or fully thawed turkey, giblets removed
• 1 Citrus Herb Turkey Kit (Lemon Thyme Turkey Bath Brine and Ranchero Seasoning)
• Water and a brining container or brining bag large enough for the bird
• 3 to 4 tablespoons olive oil 
• Melted unsalted butter, for basting 

How to Make a Smoked Citrus Herb Turkey 

• Place a large cooler in a cool area of your home or garage. Next, place a large brine bag into the cooler. Pour in the Lemon Thyme brine, followed by the kosher salt and a gallon of water. Submerge the turkey in the liquid. Close the brine bag, then top with ice.
• The recommended brining time is about 1 hour per pound, so in this case, 12 hours. Be sure to flip the turkey halfway through to help the brine distribute evenly.
• Remove the turkey from the brine, rinse lightly and pat it very dry with paper towels. Set it on a large foil tray which will help catch the drippings, uncovered, in the refrigerator for 2 to 4 hours. This dries the skin so it crisps up on the grill.
• Rub the skin with olive oil, then dust the whole bird with the Ranchero Seasoning. Because the brine is already seasoned, go lightly and taste your seasoning before adding more.
• Preheat the Yoder 640S. Fill the hopper with your pellets and preheat to 275°F. Place the turkey breast-side up on the grates, or in a disposable pan with a rack. Insert a probe into the thickest part of the breast and another into the thigh.
• Smoke for about 15 to 20 minutes per pound, roughly 3 to 3.5 hours. Pull the turkey when the breast reaches 160°F and the thigh hits 175°F. The breast will climb to a safe 165°F as it rests.
• Tent loosely with foil and rest for 20 to 30 minutes before carving. Don’t skip this step, since it keeps the juices in the meat. Serve and enjoy! 

Tips for the Best Smoked Turkey on a Yoder 640S: Citrus Herb Recipe

• Trust your thermometer, not the clock. Every bird is different, so internal temperature is the real test of doneness.
• Tuck the wing tips under the bird so they don’t burn.
• Keep the lid closed. Every peek costs you heat and time. I know, but you should only check the bird once every hour to baste with butter. 
• Use the drippings. Collect them in the pan for a smoky, citrusy gravy.

Frequently Asked Questions

What temperature should I smoke a turkey on a pellet grill? I like 275°F. It’s hot enough to crisp the skin and low enough to pick up plenty of smoke.

How long does it take to smoke a 12 lb turkey? Plan on about 3 to 3.5 hours at 275°F, but always cook to internal temperature.

What pellets are best for turkey? Apple, cherry and pecan are mild and slightly sweet, so they complement the citrus and herbs without overpowering the bird.

Smoking a turkey on the Yoder 640S is one of the easiest ways to wow a holiday table. The best part? It frees up your oven for the day!! With the Citrus Herb Turkey Kit doing the flavor work, all you need is a little planning and a good thermometer. Give it a try this season and let me know how it turned out. 

Want to learn more about the Citrus Herb Turkey Kit from Delano Distributors? Check out their website, then ask for a kit at your local BBQ shop or grab one online at www.atbbq.com. Pick up two this holiday season, one for you and one for a friend!

More recipes to enjoy on your Yoder 640S: Whole Roasted Chicken with Harissa Glaze, Reverse Sear Cheeseburger, and Herb Dry Brine Smoked Salmon.

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Smoked Turkey on a Yoder 640S: Citrus Herb Recipe

Learn how to smoke a juicy 12 lb turkey on a Yoder 640S pellet grill with the Delano Distributors Citrus Herb Turkey Kit.

Course Dinner, Lunch

Cuisine American

Keyword brined smoked turkey, citrus herb turkey, smoked citrus herb turkey

Prep Time 17 hours hours

Cook Time 3 hours hours 30 minutes minutes

Total Time 20 hours hours 30 minutes minutes

Servings 10

Author Lauren Grier

Ingredients

• 1 12 lb Fresh or fully thawed turkey, giblets removed
• 1 Box Citrus Herb Turkey Kit (Lemon Thyme Turkey Bath Brine and Ranchero Seasoning)
• Water and a brining container or brining bag large enough for the bird
• Ice
• 3 to 4 tbsp Olive oil
• Melted unsalted butter, for basting

Instructions

• Place a large cooler in a cool area of your home or garage. Next, place a large brine bag into the cooler. Pour in the Lemon Thyme brine, followed by the kosher salt and a gallon of water. Submerge the turkey in the liquid. Close the brine bag, then top with ice.
• The recommended brining time is about 1 hour per pound, so in this case, 12 hours. Be sure to flip the turkey halfway through to help the brine distribute evenly.
• Remove the turkey from the brine, rinse lightly and pat it very dry with paper towels. Set it on a large foil tray which will help catch the drippings, uncovered, in the refrigerator for 2 to 4 hours. This dries the skin so it crisps up on the grill.
• Rub the skin with olive oil, then dust the whole bird with the Ranchero Seasoning. Because the brine is already seasoned, go lightly and taste your seasoning before adding more.
• Preheat the Yoder 640S. Fill the hopper with your pellets and preheat to 275°F. Place the turkey breast-side up on the grates, or in a disposable pan with a rack. Insert a probe into the thickest part of the breast and another into the thigh.
• Smoke for about 15 to 20 minutes per pound, roughly 3 to 3.5 hours. Pull the turkey when the breast reaches 160°F and the thigh hits 175°F. The breast will climb to a safe 165°F as it rests.
• Tent loosely with foil and rest for 20 to 30 minutes before carving. Don't skip this step, since it keeps the juices in the meat. Serve and enjoy!

The post Smoked Turkey on a Yoder 640S: Citrus Herb Recipe appeared first on The Curious Plate.

***This post is in partnership with Tradition Spice Company. As always, all opinions expressed are 100% my own. ***

There’s a reason curry and pumpkin show up together on so many fall menus.The earthy sweetness of pumpkin is the perfect compliment to warm spices. This creamy curry pumpkin soup takes that pairing and turns it into a one-pot dinner that’s ready in about 30 minutes. 

Now, the trick to getting that deep, layered flavor without a long ingredient list is starting with a well-built curry powder. Instead of measuring out coriander, turmeric, cumin, and half a dozen other jars, this recipe leans on Tradition Spice Company’s Curry, Worldly Wow! South Asian Blend to do the heavy lifting.

Why Curry Powder and Pumpkin Work So Well Together

Pumpkin is mild and slightly sweet on its own, which makes it the perfect canvas for a spice blend with real depth. Tradition Spice’s South Asian Curry Blend brings together cumin, turmeric, coriander, fenugreek, a combination that delivers warm, earthy, slightly sweet flavor with a hint of heat and citrusy brightness. That balance of warmth and gentle spice is exactly what turns a simple pumpkin soup into something that tastes like it came from a restaurant kitchen. It’s also salt-free, kosher, vegan, vegetarian, gluten-free, dairy-free, and nut-free, so it fits almost any table without needing a substitution.

Ingredients in Creamy Curry Pumpkin Soup 

Everything you need for creamy curry pumpkin soup: canned pumpkin, fresh ginger, curry powder, and few other pantry staples: 

• Unsalted butter 
• Yellow onion 
• Garlic
• Fresh ginger
• Tradition Spice Curry powder
• Pumpkin puree
• Vegetable or chicken broth 
• Red pepper flakes
• Water
• Heavy whipping cream
• Toasted Pumpkin seeds, for garnish 
• Toasted breadcrumbs, for garnish
• Sour cream, for garnish 
• Kosher salt and pepper 

How to Make Creamy Curry Pumpkin Soup

• Melt the butter in a large, thick-bottomed pot over medium heat. Add the onions and sauté until softened, 5 to 6 minutes. Add the garlic and ginger and cook for 1 more minute, stirring so the garlic doesn’t burn.
• Stir in the curry powder, red pepper flakes, and salt. Cook for 2 minutes, stirring constantly, until the spices smell fragrant and coat the onions.
• Pour in the broth, then add the pumpkin purée and water. Stir until smooth and well combined. If you like a thinner soup, add a splash more broth or water now.
• Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10 to 15 minutes so the flavors meld.
• Turn off the heat. Use an immersion blender to purée the soup until completely smooth. If you’re using a countertop blender, let the soup cool slightly and blend in batches, filling it no more than halfway, with the lid vented.
• Right before serving, stir in the heavy whipping cream. Add the black pepper, then taste and adjust with more salt if needed.
• Ladle the soup into bowls. Drizzle with the thinned sour cream, then sprinkle with the toasted breadcrumbs and pumpkin seeds. Serve hot, warm, or at room temperature.

Popular Questions About Creamy Curry Pumpkin Soup

Can I use fresh pumpkin instead of canned pumpkin purée? Yes. Roast about 3–4 cups of cubed sugar pumpkin or another baking pumpkin until fork-tender, then purée it before adding it to the pot in place of canned pumpkin.

Is curry pumpkin soup vegan? It can easily be made vegan by using vegetable broth, coconut milk, and olive oil instead of butter. Tradition Spice’s curry blend itself is vegan and vegetarian-friendly.

How long does pumpkin soup last in the fridge? Stored in an airtight container, curry pumpkin soup keeps well for 4–5 days in the refrigerator.

Can I freeze curry pumpkin soup? Yes, this soup freezes nicely for up to 3 months. 

What goes well with curry pumpkin soup? Crusty bread, warm naan, a simple side salad, or grilled cheese all pair nicely. For a heartier meal, top the soup with crispy chickpeas or shredded rotisserie chicken.

Creamy curry pumpkin soup is proof that a handful of pantry staples and one well-chosen spice blend can produce something that tastes far more complicated than it actually is. Keep a jar of Tradition Spice Company’s Curry, Worldly Wow! South Asian Blend on hand, and this soup becomes a 35-minute, one-pot dinner you’ll want on repeat all season.

Learn more about Tradition Spice Company and to shop more of their incredible spice line make sure to visit their website: www.traditionspicecompany.com and give them a follow on Instagram & Facebook.

More soup recipes to enjoy: Chipotle White Bean Tomato Soup, Jerk Butternut Squash Soup, or Smoked Gouda Broccoli Soup.

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Creamy Curry Pumpkin Soup

This creamy curry pumpkin soup is rich, velvety, and full of warm spices. An easy, comforting recipe that's perfect for chilly fall nights.

Course Appetizer, Dinner, Lunch

Cuisine American, Asian

Keyword best curry soup recipe, curry powder pumpkin soup, fall soup recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Lauren Grier

Ingredients

• 2 tbsp Unsalted butter
• 1 1/2 cups Yellow onion, chopped
• 3 cloves Garlic, minced
• 3 tsp Fresh ginger, minced
• 3 tsp Tradition Spice Curry Powder
• 1 tsp Red pepper flakes
• 4 cups Vegetable or Chicken stock
• 2 15oz Cans of pumpkin puree
• 1 cup Water
• 1/4 cup Heavy whipping cream
• Kosher salt and peppr to taste
• Toasted pumpkin seeds, for garnish
• Sour cream, for garnish
• Toasted breadcrumbs, for garnish

Instructions

• Melt the butter in a large, thick-bottomed pot over medium heat. Add the onions and sauté until softened, 5 to 6 minutes. Add the garlic and ginger and cook for 1 more minute, stirring so the garlic doesn't burn.
• Stir in the curry powder, red pepper flakes, and salt. Cook for 2 minutes, stirring constantly, until the spices smell fragrant and coat the onions.
• Pour in the broth, then add the pumpkin purée and water. Stir until smooth and well combined. If you like a thinner soup, add a splash more broth or water now.
• Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10 to 15 minutes so the flavors meld.
• Turn off the heat. Use an immersion blender to purée the soup until completely smooth. If you're using a countertop blender, let the soup cool slightly and blend in batches, filling it no more than halfway, with the lid vented.
• Right before serving, stir in the heavy whipping cream. Add the black pepper, then taste and adjust with more salt if needed.
• Ladle the soup into bowls. Drizzle with the thinned sour cream, then sprinkle with the toasted breadcrumbs and pumpkin seeds. Serve hot, warm, or at room temperature.

The post Creamy Curry Pumpkin Soup (Easy One-Pot Recipe) appeared first on The Curious Plate.

***This post is in partnership with Tradition Spice Company. As always, all opinions expressed are 100% my own. ***

As a busy mom of two there’s nothing better than walking in the door after a long day to a house that already smells like dinner. I mean, can we have a moment for the slow cooker? All you have to do is toss a handful of pantry staples, favorite protein, and let the slow cooker do all the actual work – no babysitting a simmering pot on the stove, no last-minute run to the grocery store for some obscure ingredient, and no digging through a fifteen-jar spice cabinet just to get dinner started.

This slow cooker version is built for busy weeknights specifically. It leans on one smart shortcut — a pre-mixed seasoning blend so you get deep, slow-simmered flavor without measuring out six different spice jars after a long day.

The Shortcut: A Ready-Made Chili Seasoning Blend

The difference between “it tastes good chili” and “its tastes DAMN good chili” usually comes down to the seasoning. Instead of pulling out cumin, chili powder, garlic powder, onion powder, and paprika separately (and inevitably running out of one), this recipe uses Tradition Spice Company’s Chili & Stews, Da Best! Slow Cooker Blend.

This spice blend is built specifically with slow-cooked dishes in mind, combining chili pepper, dehydrated onion and garlic, salt, and paprika extractives into one balanced, smoky, savory shake. A couple of tablespoons stirred into the pot replaces a whole spice-rack lineup and keeps the flavor consistent every single time you make it. It’s also vegan, vegetarian, gluten-free, and nut-free, so it plays nicely with just about any dietary need at the table and it isn’t just for chili; the same jar works beautifully in vegetable stews, baked beans, and slow-cooked meats. Can you say winning?

Also, I had the chance to meet Mark, the founder of Tradition Spice Company, and I must say he’s as nice as the day is long. He’s absolutely passionate about his spices, and being a Colorado local himself, he’s just as adventurous about food as I am.”

Ingredients in Easy Weeknight Slow Cooker Chili

A hearty, slow-cooked chili with a beef and pork base, chili beans, and fire roasted tomatoes made in a 5 quart slow cooker.

• 1 tbsp olive oil
• 1 lb ground beef
• 1 lb ground pork
• 1 yellow onion, diced
• 2 green bell peppers, diced
• 1 large jalapeño, seeded and minced
• 3 large garlic cloves, minced
• 3 tbsp Tradition Spice Chili & Stew, Da Best! Slow Cooker Blend
• Kosher salt and pepper to taste
• 2 cans (15.5 oz) medium chili beans, drained
• 1 can (28 oz) fire roasted diced tomatoes
• 2 cups chicken or beef stock

How to Make Easy Weeknight Slow Cooker Chili

• Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and ground pork, breaking it up with a spoon, and cook until browned, about 8 minutes. Drain excess fat.
• Add onion, green bell peppers, jalapeño, and garlic cloves to the browned meat. Cook, stirring occasionally, until the onion and peppers begin to soften, about 5 minutes.
• Transfer the meat and vegetable mixture to a 5 quart slow cooker.
• Add chili beans, fire roasted diced tomatoes (with their juices), Tradition Spice chili and stew seasoning, kosher salt, pepper and chicken stock to the slow cooker. Stir everything together until well combined.
• Cover and cook on low for 8 hours or on high for 3-4 hours, until the flavors have melded and the chili is hot throughout. Stir once or twice during cooking if you’re around.
• Taste and adjust salt and pepper as needed. Ladle into bowls and serve with your favorite toppings: sour cream, jalapeños, avocado, pico de gallo, and Fritos.

Frequently Asked Questions

Can I put raw ground beef straight into the slow cooker without browning it first? You can, but browning it first removes excess grease and builds a deeper flavor base.

How long can chili sit in a slow cooker on warm? Chili can safely stay on the “warm” setting for 3–4 hours after cooking is complete. Beyond that, it’s best to refrigerate leftovers.

Can I make this chili in a slow cooker overnight? Yes! This recipe is designed for exactly that. Set it in the morning on low for 6–8 hours, and it’ll be ready by dinner without needing to check on it.

What’s the difference between chili seasoning and taco seasoning? Chili seasoning blends, like Tradition Spice’s Chili & Stews blend, are built around chili pepper, garlic, onion, and paprika for a smoky, savory depth meant to simmer for hours. Taco seasoning tends to be brighter and more acidic, meant for a quick 10-minute cook.

Can I make this chili vegetarian? Absolutely! Swap the ground beef for an extra can of beans or plant-based crumbles. The Chili & Stews, Da Best! Slow Cooker Blend is vegan and vegetarian-friendly, so the seasoning works exactly the same way.

Is slow cooker chili better the next day? Most people say yes. Like a lot of stews, chili’s flavors continue to meld overnight in the fridge, so leftovers are often even better than the first serving.

Can I freeze slow cooker beef chili? Yes. Cool it completely, portion it into airtight containers, and freeze for up to three months. Thaw overnight in the fridge and reheat on the stove or in the microwave.

Weeknight cooking doesn’t have to mean choosing between “fast” and “actually good.” A slow cooker and a well-built seasoning blend do the heavy lifting so you get a rich, hearty bowl of chili without babysitting a pot or hunting through your spice cabinet. Keep a jar of Tradition Spice Company’s Chili & Stews, Da Best! Slow Cooker Blend in the pantry, and this recipe becomes a five-minutes-of-effort, all-week-payoff kind of dinner.

Learn more about Tradition Spice Company and to shop more of their incredible spice line make sure to visit their website: www.traditionspicecompany.com and give them a follow on Instagram & Facebook.

More slow cooker recipes to enjoy: Slow Cooker Shredded Lamb Sliders, Slow Cooker Greek Gyro Bowls, and Slow Cooker Meat Lovers Pizza.

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Easy Weeknight Slow Cooker Chili

This easy weeknight slow cooker chili comes together in minutes and simmers all day for a hearty, no-fuss dinner the whole family will love.

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Author Lauren Grier

Ingredients

• 1 tbsp Olive oil
• 1 lb Ground beef
• 1 lb Ground pork
• 1 medium Yellow onion, diced
• 2 medium Green bell peppers, diced
• 1 large Jalapeno, seeded and minced
• 3 cloves Garlic, minced
• 3 tbsp Tradition Spice Chili & Stew, Da Best! Slow Cooker Blend
• Kosher salt and pepper to taste
• 2 15.5oz cans Medium chili beans, drained
• 1 28oz can Fire roasted tomatoes
• 2 cups Chicken stock
• Garnishes: sour cream, jalapeno slices, Fritos, avocaod, pico de gallo, shredded cheese

Instructions

• Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and ground pork, breaking it up with a spoon, and cook until browned, about 8 minutes. Drain excess fat.
• Add onion, green bell peppers, jalapeño, and garlic cloves to the browned meat. Cook, stirring occasionally, until the onion and peppers begin to soften, about 5 minutes.
• Transfer the meat and vegetable mixture to a 5 quart slow cooker.
• Add chili beans, fire roasted diced tomatoes (with their juices), Tradition Spice chili and stew seasoning, kosher salt, pepper, and chicken stock to the slow cooker. Stir everything together until well combined.
• Cover and cook on low for 8 hours or on high for 3-4 hours, until the flavors have melded and the chili is hot throughout. Stir once or twice during cooking if you're around.
• Taste and adjust salt and pepper as needed. Ladle into bowls and serve with your favorite toppings: sour cream, jalapeños, avocado, pico de gallo, and Fritos.

The post Easy Weeknight Slow Cooker Chili appeared first on The Curious Plate.

***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.

**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.

***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.