Why Cast Iron is Worth the Effort

For as long as I can remember, my Nana made skillets of buttery cornbread in her well-loved cast iron. Because she took such great care of her cookware, I now have a few of her pieces that I cherish and use today. Cast iron, when cared for properly, is built to last and delivers unbeatable flavor and texture.

Seasoning Cast Iron

What is Seasoning?

Seasoning is the process of baking oil into the cast iron surface to create a protective, nonstick layer. This happens naturally over time as you cook with oils and fats, but it can also be done intentionally to build up that layer.

How to Maintain Seasoning After Each Use

1. Let the pan cool after cooking.
2. Rinse with warm water (no soap!) and a soft cloth or sponge.
3. Dry thoroughly with a towel.
4. Lightly coat the surface with olive, canola, or vegetable oil using a paper towel.

This quick routine prevents rust, keeps food from sticking, and extends the life of your cookware.

Pre-Seasoned vs. Hand-Me-Down Cast Iron

Store-Bought Pre-Seasoned Cast Iron

Most cast iron cookware from modern brands comes pre-seasoned. However, that layer can be a bit thin, so seasoning it again at home before the first use can help prevent sticking.

Antique or Hand-Me-Down Skillets

If you score a vintage piece at an antique shop or inherit one from family, give it a thorough cleaning before cooking. These pans can often be restored to like-new condition with just a little effort.

Enameled Cast Iron: A Convenient Alternative

Enameled cast iron is coated with a layer of porcelain enamel, which eliminates the need for seasoning. It’s easier to clean and ideal for cooking acidic dishes like tomato sauces or simmering soups. However, it doesn’t have the same nonstick qualities as well-seasoned traditional cast iron.

How to Clean Cast Iron Cookware

Daily Cleaning Options

Depending on what you cooked, choose one of these methods:

• Wipe and store: For greasy foods like bacon.
• Rinse, dry, oil, and store: After sautéing or frying.
• Scrub, rinse, dry, oil, and store: For stuck-on bits or after cooking with sauces.

Avoid dishwashers and long soaks. Both can lead to rust and damage.

Removing Stuck-On Food

1. Sprinkle kosher salt into the skillet.
2. Add a little warm water.
3. Scrub with a chainmail pad, sponge, or scraper.
4. Rinse and dry thoroughly.
5. Apply a light layer of oil before storing.

Important: Never soak or put cast iron in the dishwasher.

How to Reseason a Cast Iron Skillet

Reseasoning helps refresh and strengthen the nonstick surface. Here’s how to do it:

1. Preheat oven to 400°F.
2. Clean and dry the skillet thoroughly.
3. Rub a thin coat of high-heat oil over the entire pan.
4. Place skillet upside down in the oven.
5. Turn oven off and let it sit for 1 hour.
6. Allow to cool fully before using or storing.

For rusty pans, scrub away rust with steel wool before starting the reseasoning process.

Cast Iron FAQ

Cast iron cookware is one of the best investments you can make in your kitchen. With just a little care, it can last for decades and produce beautifully cooked meals every time. Take a few minutes after each use to clean, dry, and oil your skillet—you’ll be glad you did.

The post How to Care for Cast Iron Cookware appeared first on Southern Cravings.

You really can’t go wrong with a classic chicken salad recipe, but the flavors in this version are next level! I love to make this at the beginning of the week and have it for lunch and quick dinners during the summertime. It’s refreshing and filling, too.

Sassy Scotty Chicken Salad

If you haven’t had the pleasure of visiting a Chicken Salad Chick restaurant, you are missing out! It’s a casual little spot that serves up delicious variations of pimento cheese, chicken salad, and a few other delicious side dishes (grape salad is my favorite!).

It’s a great place to grab a few items to go or have a quick bite to eat with a friend. The flavors are named with quirky little titles, like this Sassy Scotty recipe, made with bacon, cheddar, and ranch flavors. It’s probably my favorite flavor they offer.

Other flavors include Classic Carol, which is your typical chicken salad recipe. Fancy Nancy incorporates fruits and nuts. Buffalo Barclay is the buffalo version. The list goes on!

Knowing how to make a great chicken salad is part of Southern tradition. It’s also the perfect dish to take to a potluck or to make for quick sandwiches by the pool. I even like to snack on this with crackers, too! 

Why I Love This Recipe

• Simplicity: With only a few basic ingredients, including cooked shredded chicken, cheddar cheese, bacon crumbles, and ranch dressing, this recipe is simple but packed with flavor.
• Budget-Friendly: Utilizing basic pantry staples and affordable ingredients, this recipe proves that delicious meals don’t have to break the bank.
• Texture & Flavor: The combination of tender chicken, sharp cheddar cheese, crispy bacon, and creamy ranch dressing creates a savory blend of textures and flavors that make this chicken salad crave-able!
• Quick Preparation: With straightforward steps and no-fuss techniques, you can whip up this salad in no time, making it a convenient option.
• Versatile: Serve a scoop of chicken salad as a dip with crackers, on a croissant, or on a bed of fresh greens for a light and satisfying lunch or dinner.

Ingredient Notes and Substitutions

• Cooked Shredded Chicken: I use a store bought rotisserie chicken for convenience, but you can also use poached chicken breasts, chicken tenderloins, or canned chicken. 
• Cheddar Cheese: Adds a sharp, tangy flavor and creamy texture. I prefer to shred my own cheese, but pre shredded cheese will work just fine.
• Bacon Crumbles: Feel free to swap bacon bits for strips of bacon. Just make sure you get the real bacon bits and not artificial products.
• Ranch Dressing and Mayonnaise: For the mayo haters, there’s zero mayonnaise flavor in this chicken salad recipe. The mayo and ranch packet make a delicious binder for the rest of the ingredients and add additional flavor. I will say that Duke’s Mayonnaise is a favorite!

How to Make Sassy Scotty Chicken Salad

Step 1: Prep the Chicken and Bacon

To start, shred the chicken into bite-sized pieces, and chop the bacon slices. As mentioned above, you can also use a store-bought rotisserie chicken and pre-made bacon bits as shortcuts.

Alternatively, you can also poach your own chicken. It’s a super easy process and only takes a few minutes!

Step 2: Assemble the Salad

To make the dressing, stir together the mayonnaise, ranch dressing, garlic powder, onion powder, salt, and pepper in a large mixing bowl.

Next, add the shredded chicken, celery, green onion, cheddar cheese, and bacon to the same bowl and stir to combine.

Chill in the refrigerator until you are ready to serve! To enjoy this just like the Chicken Salad Chick restaurant, serve on a croissant.

Tips

• Reserve some bacon crumbles and green onion for garnish.
• For a spicy kick, sprinkle crushed red pepper flakes into the salad mixture.
• Experiment with different cheese varieties such as pepper jack or Swiss for unique flavor combinations.

What to Serve with Chicken Salad

Pair this Sassy Scotty Chicken Salad with freshly baked croissants or toasted whole grain bread for a satisfying meal. For a lighter option, serve on a bed of lettuce drizzled with balsamic vinaigrette for a refreshing contrast.

Here are a few ideas for side dishes:

• Potato Salad
• Egg Salad – have a salad duo for lunch!
• ​Potato Chips
• A cup of vegetable soup
• Broccoli Salad
• Grape Salad

Frequently Asked Questions

Storing Tips

Store chicken salad in an airtight container in the refrigerator. Consume within 3 days for optimal freshness. Freezing is not recommended as it may compromise the texture of the salad.

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Sassy Scotty Chicken Salad Chick Copycat Recipe

If you love the Sassy Scotty Chicken Salad from Chicken Salad Chick, I’ve got the perfect copycat recipe for you! This recipe is made with bacon bits, rotisserie chicken, cheddar cheese, and ranch dressing and comes together for an absolutely addicting chicken salad! It’s super easy to make, affordable, and delicious. It's not your average chicken salad recipe!

Course lunch

Cuisine American, Southern

Keyword chicken salad, easy recipes, lunch, meal prep, summer, summer recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 448kcal

Author Anna Kate

Ingredients

• 2 cups shredded chicken breasts or rotisserie chicken
• ¼ cup celery finely chopped, about 2 large ribs
• ¾ cup mayonnaise
• 3 tablespoons ranch dressing use your favorite bottled ranch
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 3 tablespoons green onion finely chopped (about 2 green onions)
• 1 cup crumbled bacon about 6-8 slices
• 1 cup shredded sharp cheddar cheese freshly shredded

Instructions

• Shred the cooked chicken breasts or rotisserie chicken. If you are preparing the chicken fresh, set aside to cool.
• Chop 6-8 pieces of bacon and add to a skillet over medium-high heat. Cook until all the crumbles are crispy and brown, about 8-10 minutes.
• To a large bowl, add the mayonnaise, ranch, garlic powder, onion powder, salt, and pepper. Mix well.
• Add the cooled chicken, chopped celery, green onion, bacon, and cheese to the bowl of the mayonnaise mixture. Stir until well-combined.
• Chill in the refrigerator until ready to serve.
• Serve on a croissant, bed of greens, or sandwich bread!

Nutrition

Calories: 448kcal | Carbohydrates: 2g | Protein: 25g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 973mg | Potassium: 156mg | Fiber: 0.2g | Sugar: 1g | Calcium: 148mg | Iron: 1mg

The post Sassy Scotty Chicken Salad Chick Copycat Recipe appeared first on Southern Cravings.

This recipe is so easy to put together in 30 minutes or less and comes together with a few simple ingredients and zero prep work. This easy side dish will be a cherished favorite at your Southern table.

I’m so excited to share this quintessential Southern dish with y’all today! I love the combination of sweet and savory flavors that comes together with the sharp cheddar cheese and the sweetness of the pineapple chunks. While cheddar cheese and pineapple may seem like an odd combination, once you have your first bite, you’ll be going back for more. Contrary to what you might be thinking, this is not a dessert recipe! 

Easy Pineapple Casserole

Pineapple casserole is a Southern classic, typically served at family gatherings and potlucks. It’s been a staple in Southern homes for decades — just like ambrosia and pear salad. Traditionally, this casserole is served during holiday meals but can be made any time of the year. It’s a wonderful addition to Thanksgiving Dinner, Easter Dinner, Christmas Dinner …and it goes really well with a baked ham or pork chops, too.

It might seem like a strange combination, but hear me out! It’s the sweet pineapple, savory cheddar cheese, and buttery cracker crumbs from the Ritz cracker topping that create the perfect balance of sweet and savory. Plus, it’s so easy to make! Just throw everything into a casserole dish and pop it into the oven. Once it’s done, the texture is soft and tender on the inside with a contrasting crunch of the topping.

Why You’ll Love This Recipe

• Unique: The fusion of pineapple, cheddar cheese, and a crunchy topping is unexpected but incredibly delicious.
• Easy to make: With straightforward steps and pantry staple ingredients, pineapple casseroles are a breeze to put together.
• Crowd-pleaser: This dish has a way of wowing guests and sparking conversation.
• Comforting: The warm, sweet, and savory combination is heartwarming and comforting.

Ingredients & Substitutions

• Pineapple Chunks: Make sure to purchase the canned pineapple in the juice – not syrup. You’ll reserve a little juice to add into the casserole itself. You can also use pineapple tidbits, too. Fresh pineapple will not work with this recipe.
• Sugar, Butter, and Flour: These ingredients are combined to thicken the casserole and hold it all together. Self-rising flour and all-purpose flour will work for this recipe.
• Cheddar cheese: Adds a savory element to the casserole, giving it that extra bite! I recommend shredding a block of cheddar as pre-shredded cheese contains an anti-caking agent which will prevent it from melting. 
• Butter and Ritz crackers: These two ingredients come together to for the salty, buttery, cracker topping that is my favorite! You could also try any brand of buttery crackers, including cornflakes.

How to Make a Cheesy Pineapple Casserole

Please see the recipe card below for the complete list of ingredients, measurements, and instructions.

Step 1: Prep

In a large bowl, combine the sugar, flour, and the pineapple juice saved from the can. Toss in your pineapple and give everything a good mix.

Step 2: Assemble

Spoon the pineapple mixture into a square baking dish, then sprinkle a generous layer of cheese on top. Mix crushed Ritz crackers with melted butter for the topping, then spread it evenly over the cheese layer.

Step 3: Bake

Now, all that’s left is to bake it! Pop the casserole in the oven at 350F and bake it until it’s golden brown and bubbly. The flour will thicken up the pineapple juice as it bakes and cools, resulting in a jammy filling with a perfectly toasty and crispy topping.

Allow the dish to rest at room temperature for about 5 minutes before serving.

What to Serve with Pineapple Casserole

The unique flavor of this pineapple casserole pairs well with savory dishes like a spiral holiday ham, crockpot turkey breast, or prime rib. Pair it alongside other holiday classics like Southern cornbread dressing, green bean casserole, and mashed potatoes for a complete holiday dinner.

Tips For The Best Recipe

• Melt the butter: Use melted butter for the topping to ensure it coats the crushed Ritz crackers evenly.
• Baking: Bake the casserole until it’s golden and bubbly for the best texture and flavor.
• Have patience: Let your pineapple casserole cool for a few minutes before serving to allow the flavors to meld together and the filling to thicken.
• Don’t overmix: Try not to overmix the pineapple with the sugar and flour mixture to maintain the pineapple’s texture.
• Use the right cheese: Pre-shredded cheese can be convenient, but shredding your own gives a fresher flavor.

What To Do With Leftovers

If you have any leftover pineapple casserole, follow these simple storage tips:

• Fridge: Any leftovers can be kept in the fridge for up to 3-4 days. Just make sure to keep them in an airtight container or the casserole dish with a lid.
• Freezer: I don’t recommend freezing this recipe since it will turn soggy once it thaws. 
• Reheating: To reheat your pineapple cheese casserole, warm it in the oven at 350F until heated through to your liking.

More Old Fashioned Recipes 

If you enjoyed this pineapple casserole, you have to check out a few more old fashioned recipes like these:

• Baked Apple Recipe
• Squash Casserole
• Goulash
• Sherbert Punch
• Hot Water Cornbread

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Southern Pineapple Casserole Recipe

This Southern pineapple casserole is the perfect blend of sweet and savory! Chunks of pineapple, that bite of shredded cheddar cheese, and the buttery cracker topping make this one of those cherished old fashioned, southern classics! This recipe is so easy to put together in 30 minutes or less and comes together with a few simple ingredients and zero prep work. This easy side dish will be a cherished favorite at your Southern table.

Course Side Dish

Cuisine American, Southern

Keyword casserole, easy side dish recipe, old fashioned recipe, pineapple

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 10

Calories 195kcal

Author Anna Kate

Equipment

• 1 8×8 inch casserole dish

Ingredients

• 40 ounces canned pineapple chunks in juice drained (reserve 6 Tbsp. juice)
• ⅓ cups sugar
• 5 tablespoons all-purpose flour
• 1 cup Cheddar cheese freshly shredded
• ¼ cup butter melted
• 1 sleeve Ritz crackers crushed

Instructions

• Preheat the oven to 350°F. In a medium size bowl, combine sugar, flour, and reserved pineapple juice. Add pineapple chunks and toss well to combine. Spoon pineapple mixture into a greased 8×8-inch casserole dish, and top with shredded cheese.
• Combine crushed Ritz crackers and melted butter. Spread Ritz cracker topping evenly on top of pineapple mixture.
• Bake at 350°F for 30 minutes, or until bubbly.

Nutrition

Calories: 195kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 155mg | Fiber: 2g | Sugar: 23g | Calcium: 100mg | Iron: 1mg

The post Southern Pineapple Casserole Recipe appeared first on Southern Cravings.

If there is one thing people in the South know how to make, it’s casseroles! Dishes like this old-fashioned squash casserole always make an appearance at family dinners and potlucks. If you love old-fashioned recipes as much as I do, check out other classics like ambrosia salad, pear salad, pineapple casserole, and green bean casserole.

Summer months in the south mean plenty of fresh vegetables, and this side dish is a great way to use up that beautiful fresh squash! I love to serve this with pan seared pork chops, fried chicken, ham steak, pork tenderloin, or even as a main dish. It’s super easy to make and will be a family favorite at your table in no time. 

Now, I realize most yellow squash recipes get a bad rap. Oftentimes, squash ends up soggy, slimy, and generally not pretty. But, when the squash is sauteed just until tender, mixed with a creamy sauce, and combined with cheese, butter, and buttery crackers – you really can’t go wrong. My secret is sauteeing the squash until it’s barely tender, so the crisp bite holds up even after baking.

Why You’ll Love This Recipe

• Comforting: The creamy, cheesy flavors and textures of this casserole make it the epitome of good ol’ comfort food.
• Easy to make: Casseroles are one of the most straightforward recipes to make. They’re perfect for weeknight dinners when you’re short on time.
• Versatile: Feel free to serve this casserole as a main dish or a side. It works either way!
• Crowd-pleaser: This recipe is always a big hit at gatherings. I mean, who doesn’t love a cheesy casserole?

What Is A Squash Casserole?

The squash casserole is a classic Southern dish that’s often served at family gatherings, church potlucks, and traditional “meat-and-three” diners. It’s known for its creamy, cheesy texture and the unique sweetness of the squash. 

The addition of buttery crackers adds a perfect crunch, contrasting with the soft and tender filling. This casserole is baked in the oven until it’s lightly browned on top, resulting in a mouthwatering contrast of flavors and textures.

While this dish is often served as a side, it’s hearty enough to stand on its own as a vegetarian main dish. You can pair it with a fresh green salad or some grilled chicken for a complete and well-balanced meal.

Ingredients For Old-Fashioned Squash Casserole

Here’s a quick overview of the ingredients for this recipe. Please see the recipe card for the complete list of ingredients, measurements, and instructions.

• Yellow squash: Yellow squash is sweet, mild, and tender, making it the perfect base for this casserole. If you can’t find yellow squash, zucchini is a good substitute.
• Onion: Adds a savory note that balances the sweetness of the squash. Feel free to use white or yellow onion depending on what you have on hand.
• Buttery round crackers: Provide a crispy, buttery topping that contrasts with the creamy squash. I prefer Ritz crackers!
• Cheeses: Cheddar, swiss, and parmesan bring a sharp, savory flavor, and a creamy texture.
• Eggs & milk: Both help to bind the ingredients together and add richness to the casserole. Use regular milk or half-and-half for an even creamier consistency.
• Butter: Adds richness and helps to brown the casserole. Use unsalted butter to better control the sodium content.
• Salt and pepper: Enhances the natural flavors of the other ingredients. Adjust to taste.

How to Make An Easy Squash Casserole

Step 1: Cook The Squash

Before you start cooking the squash, remember to preheat your oven to 350 F. Next, saute the squash and onion in a large skillet with a little butter until the squash is tender. 

Then, transfer the mixture to a colander to drain, and discard any liquid.

Step 2: Make the Casserole Filling

Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and a little salt and pepper in a large bowl. 

Then, fold in the squash and onions. Gently stir to combine, and spoon into a lightly greased baking dish.

Step 3: Mix the Crackers and Cheese

Crush the crackers and stir them together with the melted butter and parmesan cheese. Then, evenly spread the mixture over the squash and onions.

Step 4: Bake the Casserole

Bake the uncovered casserole in the preheated oven for a little less than 30 minutes, or until it’s lightly browned. Let it sit for a few minutes to cool and thicken before digging in!

Recipe Variations

• For a hearty twist, mix in some cooked bacon, turkey bacon, or chopped ham.
• Add a kick of heat with diced jalapeños or a sprinkle of cayenne pepper.

Tips For The Best Squash Casserole

• Drain: Drain the cooked squash and onion well to avoid a watery squash casserole.
• Shred the Cheese: Use freshly grated cheese for the best flavor and melt.
• Wait for bubbles: Make sure the casserole is bubbling and lightly browned before taking it out of the oven.
• Rest: Let the casserole rest for a few minutes before serving to allow the casserole to set.

What To Do With Leftovers

Squash casserole is perfect for leftovers. To keep everything fresh, follow these storage tips:

• Fridge: Before storing, ensure the casserole has completely cooled before covering and refrigerating. If done correctly, it should last for 3-4 days.
• Freezer: You can freeze squash casserole for about 3 months. I suggest storing it in single-serving containers for easier thawing and reheating.
• Reheating: Reheat the leftover casserole in an oven set to 350F until warmed through, or in the microwave for a more convenient option.
• Prep ahead: This old-fashioned squash casserole can be assembled and refrigerated a day ahead. Allow the casserole to rest on the counter for about 30 minutes before baking. Bake as instructed.

What to Serve with Squash Casserole

Serve this as a main dish or as a side with these entree ideas:

• Pulled Pork Tenderloin
• Air Fryer Rotisserie Chicken
• Dutch Oven Roasted Chicken
• Spiral Ham
• Or make it a complete meal with roasted carrots, broccoli, and more side dishes!

More Casserole Recipes

If you love casseroles, check out some of my favorite recipes like these: 

• Breakfast Casserole with Sausage 
• Cheesy Hashbrown Casserole
• Chicken Divan Casserole

Check out more casserole recipes.

Frequently Asked Questions

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Old Fashioned Southern Squash casserole recipe

There’s something so heartwarming and nostalgic about a good old fashioned squash casserole! This is a twist on the cracker barrel squash casserole recipe and is made with layers of tender squash, creamy sauce, plenty of cheese, and a buttery ritz cracker topping! This is the perfect side dish and a great way to use up all that summer squash! The comforting flavors, and simplicity of this recipe make this easy side dish a Southern staple!

Course Side Dish

Cuisine American, Southern

Keyword casserole, easy side dish recipe, old fashioned recipe, southern recipes, squash, vegetables, vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 374kcal

Author Anna Kate

Equipment

• 8×8 inch casserole dish

Ingredients

• 6 tablespoons unsalted butter divided
• 3 pounds yellow squash sliced 1/4-inch thick and into half moons (about 5 medium squash)
• 1 yellow onion roughly chopped
• 2 large eggs lightly beaten
• 8 ounces sour cream
• 1 cup sharp Cheddar cheese freshly shredded
• ½ cup Swiss cheese freshly shredded
• ½ cup mayonnaise
• 2 teaspoons chopped fresh thyme
• 2 sleeves Ritz crackers coarsely crushed
• ¼ cup Parmesan cheese freshly shredded
• salt and pepper to taste

Instructions

• Preheat the oven to 350°F. Grease the baking dish with cooking spray.
• Slice the yellow squash and chop the onions. Set aside. Add the crackers to a plastic zip top bag and crush with your hands. Set aside.
• Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and season with salt and pepper to taste. Continue to cook, stirring often, until the center of squash is just tender and any liquid has evaporated, about 10 minutes.
• Transfer mixture to a colander and drain. Discard any liquid.
• In a large bowl, stir together the beaten eggs, sour cream, cheddar and swiss cheeses, mayonnaise, thyme, and salt and pepper to taste.
• Gently fold in squash mixture, and spoon into the baking dish.
• Microwave the remaining 3 tablespoons butter in a medium-size microwavable bowl until melted, about 25 seconds. Toss together crushed crackers, Parmesan cheese, and melted butter until combined.
• Sprinkle topping evenly over the top of the casserole.
• Bake in a preheated oven until golden brown, about 20-30 minutes, or until the casserole is bubbling and the crackers have browned.

Nutrition

Calories: 374kcal | Carbohydrates: 10g | Protein: 11g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 109mg | Sodium: 280mg | Potassium: 546mg | Fiber: 2g | Sugar: 5g | Calcium: 257mg | Iron: 1mg

The post Old Fashioned Southern Squash Casserole appeared first on Southern Cravings.

A pan of cornbread goes well with any Southern meal. I love to serve this with beans or soup in the winter or with a big vegetable plate in the summer. There’s nothing better than a hot slice of cornbread, smeared with butter. I love the crispy edges!

But, how can you reheat leftover cornbread and still get that freshly-baked taste and texture? I’ve found a few different methods that will bring that day-old cornbread back to life!

Can you reheat cornbread?

Reheating cornbread is an easy job! You can do this on the stovetop, in the oven, microwave, or air fryer – to name a few.

But, if you don’t plan on eating your leftovers within a few days, I recommend freezing the cornbread. This way, you can enjoy freshly baked cornbread whenever you want!

How to Reheat Cornbread

There’s nothing quite like the taste and smell of freshly baked cornbread. But what happens when you have leftovers? There are several ways to reheat cornbread without drying it out. Keep reading for 4 options to choose from. 

Microwave

The microwave is perhaps the quickest and easiest way to reheat cornbread. Unfortunately, the microwave gets a bad rap for making breads or pizza crusts chewy and stale. But with this method, there are a few things you can do to prevent that…

For the best results, place the cornbread slices in a microwave-safe dish and cover with a moist paper towel. Heat for 20-30 seconds, checking every 10-15 seconds for desired warmth.

Carefully remove the plate from the microwave and enjoy!

Covering with a damp paper towel and/or adding a few pats of butter to the cornbread will help retain its moisture as it warms up.

Air Fryer

If you’re looking for a method that results in crispy edges, the air fryer is your friend!

Preheat the air fryer to 350°F (175°C). Place the cornbread slices in a single layer in the air fryer basket. Air fry for 3-5 minutes, or until the cornbread is heated through and the edges are crispy. Remove the cornbread from the air fryer and serve immediately for maximum crispiness.

Oven

Reheating cornbread in the oven is another great option! In my opinion, it’s the best way and virtually fail-proof.

Preheat your oven to 350°F (175°C). Wrap the cornbread in aluminum foil to help retain moisture. Place the wrapped cornbread on a baking sheet and bake for 10-15 minutes, or until heated through. Carefully unwrap the cornbread and serve warm.

Stovetop

This is my favorite option for heating up leftover cornbread – in the skillet! This method is perfect for getting that buttery, crispy goodness on the outside while keeping the inside soft and moist. 

Grab a cast iron skillet and melt about a tablespoon of butter over medium-low heat. Once that butter’s all nice and melty, lay your slices of cornbread in the skillet, making sure they’re in a single layer.

Warm for around 3-4 minutes on one side until they’re beautifully golden brown and toasted. Then, flip and let the other side cook for another 1-2 minutes.

Toaster Oven

The toaster might seem like a good idea, but it comes with flaws. Now, here’s the deal: it’s easy-peasy, but it can get a bit messy. And let’s be real, cornbread can be delicate, right? Mine almost fell apart as I was trying to rescue it from the toaster. So, while it gets the job done, just watch out for those crumbly bits!

Just toss those slices of cornbread in the toaster and give ’em a good toast for about 2-3 minutes. Remove from the toaster carefully!

Instant Pot

Well, I haven’t personally given this method a whirl, but lemme tell ya, lots of folks swear by it!

Wrap cornbread slices of cornbread in aluminum foil. Then, pop ’em into your Instant Pot and set it to “keep warm.” Give it about 5-10 minutes, then check on your cornbread to see if it’s all nice and toasty.

Tips for Keeping Cornbread Moist

To ensure your cornbread stays moist and delicious during the reheating process:

• Cover: Store leftover cornbread in an airtight container or wrap it tightly in plastic wrap.
• Moisture: Add a damp paper towel when reheating to help retain moisture.
• Butter: Spread a thin layer of butter on the cornbread before reheating to add moisture and flavor.

How to Store Leftover Cornbread

To make sure your leftover cornbread stays fresh, proper storage is key! Here are a few ways you can store leftovers:

Room Temperature

If you plan on eating the leftover cornbread within the next day or two, you can keep it at room temperature. Just pop it in an airtight container or wrap it up tightly in plastic wrap or aluminum foil to keep it from drying out too quickly.

Now, if your home is warm or the climate is especially humid, the refrigerator may be a better choice to prevent molding.

Refrigerator

While this choice is better for more humid environments, it also can dry out the cornbread pretty quickly! 

Storing cornbread in the fridge will extend its shelf life to about a week. Stash it in an airtight container or wrap it up in plastic wrap or foil.

Freezer

If you’ve got more cornbread than you know what to do with, pop those slices in the freezer for later. This is also the perfect way to enjoy fresh cornbread whenever you want without making a whole skillet!

Wrap the individual slices of cornbread slices in plastic wrap or aluminum foil and toss ’em in a freezer bag. Freezing your cornbread is a great way to make sure it stays good for weeks or even months and makes enjoying a slice easy and convenient.

How to Thaw and Reheat Frozen Cornbread

If you’ve got some extra cornbread stashed away and now you’re ready to bring it back to life, here’s how to thaw and reheat frozen cornbread:

Allow it thaw out in the fridge overnight. This’ll help it thaw nice and evenly without getting soggy.

Once your cornbread is all thawed out, reheat it in the microwave for a quick fix, air fryer for crispy edges, or pop it in the oven for a crispy exterior and soft, moist interior. 

Just follow the reheating methods I mentioned above, and you’ll be enjoying that delicious cornbread in no time!

What to serve with cornbread?

• Vegetable Soup With Ground Beef
• Taco Soup
• Hearty Vegetable Soup Recipe with Pulled Pork
• Thick and Hearty Irish Beef Stew with Guinness
• More soup recipes

Creative Ways to Use Leftover Cornbread

If you’re looking for other ways to use leftover cornbread, here are a few recipes to try: 

• Cornbread Dressing: Crumble the cornbread and use it as a base for a flavorful cornbread dressing for Thanksgiving. This is a great way to use up stale cornbread.
• Cornbread Croutons: Cut leftover cornbread into cubes, toss with olive oil and seasoning, then bake until crispy for homemade croutons.
• Cornbread Panzanella: Combine cubed cornbread croutons with tomatoes, cucumbers, red onion, and vinaigrette for a refreshing twist on the classic Italian bread salad.
• You can also crumble any leftovers to use as breadcrumbs in other recipes. Store in the freezer until you are ready to use.

More Cornbread Recipes

• Hot Water Cornbread
• Cornbread Dressing
• Cornbread Muffins

With these easy methods for reheating cornbread and creative ideas for using leftovers, you’ll never let a crumb go to waste.

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The post How to Reheat Cornbread appeared first on Southern Cravings.

Wanna enjoy your leftover chicken sandwich the next day, but not sure how to reheat it? We’ve got you covered! Read more about the best methods of warming up your leftovers, along with plenty of tips to get the same delicious taste and crispy texture.

Who doesn’t love those delicious original Chick-fil-A chicken sandwiches?! But I hate when the leftovers are weird and soggy. The lettuce and tomato turns slimy, the chicken is no longer crispy, and the bread turns tough! Well, I’ve discovered four simple and effective methods to reheat your leftover Chick-fil-A sandwich to perfection right in your own kitchen. No more sogginess, just hot, crispy goodness!

The Best Way to Reheat a Chick-fil-A Sandwich

Reheating a Chick-fil-A Sandwich is as simple as 1-2-3. With these step-by-step instructions, you can enjoy the same crispy chicken, pillowy bun, and flavorful toppings every time.

Here are a few tips for the best results:

• Before reheating your Chick-fil-A sandwich, allow it to reach room temperature. Simply leave it out on the counter for approximately 30 minutes to an hour to ensure even heating throughout.
• When it’s time to reheat, use aluminum foil—it’s the secret weapon for preserving moisture and preventing your sandwich from drying out. Wrap your sandwich securely in aluminum foil before reheating to lock in the flavors and maintain its deliciousness.
• Remove the condiments, before reheating. The condiments and toppings will not maintain their quality during the reheating process. Simply use a butter knife to scrape off any sauces from the bun and discard the tomato and lettuce.

Air Fryer Method (recommended!)

The air fryer is by far the best option for reheating a chicken fillet that is crispy and moist while keeping the bread soft and toasted. The air fryer circulates hot air around the food for maximum crispiness and great texture for leftovers! You could also throw in leftover nuggets or leftover French fries at the same time!

• Preheat your air fryer to 350°F (175°C).
• Remove the condiments and toppings, and disassemble the sandwich. Add the chicken and the buns to the air fryer basket in a single layer.
• Air fry for 3-5 minutes, or until heated through and the chicken is crispy. Keep an eye out on the bread to avoid over toasting. You may need to flip the chicken every few minutes to ensure even cooking.
• Reassemble the sandwich with desired condiments and toppings. Serve immediately for maximum deliciousness!

Expert Tip: For extra crispiness, lightly spray the sandwich with cooking spray before air frying.

Microwave Method (not recommended)

This method is the quickest method but doesn’t give you the best results, in my opinion. 

Expert Tip: No body likes buns with a rubbery texture! To prevent the bread from becoming too chewy, wrap the sandwich in a damp paper towel before microwaving.

1. Place your Chick-fil-A sandwich on a microwave-safe plate.
2. Microwave on high at short intervals, about 30-60 seconds, depending on the wattage of your microwave. You may need to flip the chicken breast half way through.
3. Enjoy your hot and ready-to-eat Chick-fil-A sandwich!

Oven Method

Reheating your Chick-fil-A sandwich in the oven is a great option, especially if you’re reheating multiple sandwiches at once. These steps will also work with a toaster oven.

1. ​Start by preheating your oven to 350°F (175°C) to ensure it’s nice and hot when you’re ready to reheat your sandwich.
2. Take your Chick-fil-A sandwich out of the refrigerator and allow it to come to room temperature for about 30 minutes. Discard condiments and toppings.
3. Wrap the sandwich in aluminum foil and place it directly on the middle rack. Let it heat for about 10-15 minutes, or until the sandwich is heated through.
4. Carefully remove the sandwich from the oven and unwrap it from the foil. Check to make sure the chicken is heated through and the bread is warm and slightly crispy.
5. Once your Chick-fil-A sandwich is hot and ready, serve it immediately and enjoy every delicious bite!

Alternatively, place the disassembled sandwich on a baking sheet and warm for about 10 minutes at 350°F.

Expert Tip: For an extra boost of flavor, add a slice of cheese to your the sandwich before reheating it in the oven.

Stovetop Method

For those who prefer the classic stovetop approach, this method is tried-and-true. 

1. Heat a skillet over medium heat and place your Chick-fil-A sandwich in the skillet. Don’t forget to disassemble the sandwich first! I prefer to place the buns face down to retoast.
2. Cover the skillet with a lid to trap the heat and cook for 3-5 minutes on each side until the sandwich is heated through and the bread is crispy.
3. Once warmed to perfection, transfer your sandwich to a plate and dig in while it’s hot and delicious!

Expert Tip: Use a non-stick skillet or griddle to prevent sticking and ensure even heating.

More Reheating Tips:

• Proper storage is key for quality results. A chick fil a sandwich is good for about 2-3 days max when stored in the refrigerator.
• Do not reheat in the original packaging. Please remember that cardboard, plastic, and the sandwich foil do not need to be placed in any cooking appliance – especially the microwave! Use aluminum foil or parchment paper for the oven and air fryer, respectively.
• For a crispy exterior, avoid overcrowding the air fryer or skillet when reheating leftover sandwiches.
• If you’re worried about rubbery or chewy bread, toast a fresh hamburger bun!
• Freshen Up the Toppings: After your sandwiches are reheated, top your hot sandwich with your favorite bbq sauce or chick fil a sauce packet. You can also add your favorite toppings, like fresh lettuce, sliced tomato, and pickles.
• Don’t Overdo It: Be cautious not to overheat the sandwich, as it can cause the bread to become tough and the chicken to dry out.

What to serve with a Chick Fil A Sandwich

Pair your reheated Chick-fil-A sandwich with a side of waffle fries, coleslaw, or a refreshing fruit salad for a complete meal that hits all the right notes.

Or, make a batch of fresh fries and chicken nuggets in the air fryer. While they aren’t exactly a chick fil a copycat recipe, they are still tasty with that random sauce packet you have leftover.

Frequently Asked Questions

Can I reheat a Chick-fil-A sandwich in the oven?

While it’s possible, the microwave, air fryer, or stovetop methods are quicker and more convenient for reheating individual sandwiches.

How long can I store a Chick-fil-A sandwich in the refrigerator?

It’s best to consume your leftover Chick-fil-A sandwich within 2-3 days for optimal freshness and flavor.

Can I freeze a Chick-fil-A sandwich for later?

While it’s technically possible, freezing may affect the texture and taste of the sandwich. It’s best enjoyed fresh or reheated from the refrigerator.

How can I prevent my Chick-fil-A sandwich from getting soggy when reheating?

Avoid reheating the sandwich for too long, and opt for methods like the air fryer or stovetop to help maintain the crispiness of the bread.

Storing & Reheating

To store leftover Chick-fil-A sandwiches, allow them to cool completely before transferring them to an airtight container and refrigerating. When ready to reheat, simply follow one of the methods outlined above for a quick and delicious meal fast!

More Leftovers Recipes and Reheating Tutorials

• 
  How to Reheat Cornbread
• 
  How to Reheat a Chick-fil-A Sandwich
• 
  Air Fryer Quesadillas
• 
  Turkey Pot Pie With Biscuits
• 
  Crustless Chicken Pot Pie
• 
  Baked Ziti with Italian Sausage

The post How to Reheat a Chick-fil-A Sandwich appeared first on Southern Cravings.

Garlic bread is a classic side dish that’s delicious, simple, and very affordable…and tastes way better than any store-bought garlic bread. The best part is that you can use any bread you already have on hand. Yes, including sandwich bread!

Obviously, the very best garlic bread is made with a French bread loaf. The toasted texture just holds up so well when dipped into spaghetti sauce, vegetable soup, or any other saucy situation that needs to be soaked up! This is truly a great recipe and one that you can add a little variety to whenever necessary.

Why I Love This Recipe

This recipe is a lifesaver when you need a side dish in a pinch. With only four basic ingredients, it’s incredibly simple and budget-friendly. The combination of garlic and Parmesan cheese adds irresistible flavor to every bite. Plus, it pairs perfectly with a variety of main dishes, making it a versatile addition to any meal.

Ingredient Notes and Substitutions

• Store-bought bread: The best bread for this recipe is a loaf of French bread. But any fresh bakery bread from your grocery store will work, too. Try pre-seasoned bread, like Italian bread with herbs, or any other freshly baked loaf of bread your family enjoys. Regular sandwich bread can also be used in a pinch!
• Butter: Provides richness and helps the garlic and cheese adhere to the bread. Make sure to bring the butter to room temperature for easier mixing. You can substitute margarine if desired.
• Garlic: Infuses the bread with aromatic flavor. Fresh garlic cloves are recommended for the best taste, but garlic powder can be used as a substitute.
• Parmesan cheese: Adds a salty, nutty flavor and forms a golden crust on top of the bread. Feel free to experiment with other types of cheese like mozzarella or cheddar for a different twist.

How to Make Cheesy Garlic Bread

Step 1: Lightly Toast the Bread

1. Preheat your oven to 375°F (190°C).
2. Slice the bread into thick slices, in whichever way you desire.
3. Place the bread slices on a baking sheet and lightly toast, just until starting to crisp, about 2-3 minutes per side.

Step 2: Make the Garlic Butter Spread

Meanwhile, combine the minced garlic and softened butter in a small bowl. Add additional seasonings as desired. Stir until well-combined. For extra flavor, add a sprinkle of Italian seasoning or chopped fresh herbs like parsley or basil.

Remove the bread from the oven and spread a generous amount of the garlic butter mixture onto each slice, and sprinkle with parmesan cheese. 

Step 3: Bake the Bread

Then, return to the oven for 10-12 minutes, or until the bread reaches desired crispiness and parmesan cheese is bubbly.

If you prefer crispier garlic bread, extend the baking time or even broil for a few minutes. For soft garlic bread, lightly toast in the oven, the spread the butter and garlic mixture and serve, omitting the parmesan cheese.

Expert Cooking Tips

• Use day-old bread for better absorption of the garlic and butter mixture.
• Don’t skimp on the garlic! The more garlic, the better the flavor.
• Serve the garlic bread immediately for the best taste and texture.

Variations

• Add sliced tomatoes or fresh basil leaves for a twist on classic garlic bread.
• Sprinkle crushed red pepper flakes for a spicy kick.
• Substitute different cheeses like mozzarella or cheddar for a unique flavor profile.

What to Serve with Garlic Bread

This easy garlic bread recipe pairs perfectly with pasta dishes, casseroles, soups, and more! This could even be served as a tasty appetizer served with marinara sauce for dipping. Its versatile nature makes it a crowd-pleaser at any gathering or family dinner.

Try these main dishes out:

• Lasagna Soup
• Baked Ravioli
• French Onion Soup
• Beef Stew
• Baked Ziti
• Spaghetti Sauce
• Sheet Pan Shrimp Boil
• Low Country Boil
• Seafood Lasagna
• Crab Legs

Frequently Asked Questions

Can I use pre-sliced bread for this recipe?

​Absolutely! Pre-sliced bread works well and saves time. Just adjust the baking time accordingly to ensure even toasting.

Can I make this recipe ahead of time?

​While it’s best enjoyed fresh from the oven, you can prepare the garlic butter mixture ahead of time and store it in the fridge until ready to use.

Can I freeze leftover garlic bread?

Yes, you can freeze leftover garlic bread. Wrap it tightly in aluminum foil or plastic wrap and store it in an airtight container in the freezer for up to 1 month. Reheat in the oven or toaster oven until warmed through.

Can I use garlic powder instead of fresh garlic?

​Yes, garlic powder can be used as a substitute. Start with 1/2 teaspoon per slice and adjust to taste.

What’s the best way to reheat garlic bread?

​To reheat garlic bread, place it on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through.

Storing & Reheating

When storing leftover garlic bread, allow it to cool completely before transferring it to an airtight container or wrapping it tightly in aluminum foil. Store in the refrigerator for up to 3 days.

To reheat, place the bread on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through. Alternatively, you can reheat individual slices in a toaster oven for a quick and crispy snack. Enjoy!

With this Easy Cheesy Homemade Garlic French Bread recipe, you can elevate any meal with minimal effort and maximum flavor. Try it tonight and watch it disappear in no time!

More Side Dish Recipes

• 
  Southern Pineapple Casserole Recipe
• 
  Old Fashioned Southern Squash Casserole
• 
  Homemade Garlic Bread
• 
  Herb Roasted Potatoes
• 
  Southern-Style Mac and Cheese
• 
  Hot Water Cornbread

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Homemade Garlic Bread Recipe

The best homemade garlic bread recipe! With just a few simple ingredients like store-bought bread, butter, garlic, Parmesan cheese, and a sprinkling of fresh parsley, this easy recipe is perfect side dish when you need garlic bread fast! The crispy edges are the perfect texture and the toasty bread is packed with flavor from the delicious garlic butter mixture. From the bakery to your dinner table in about 15 minutes!

Course Side Dish

Cuisine American

Keyword Bread, easy recipes, easy side dish recipe, side dishes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 355kcal

Author Anna Kate

Ingredients

• 1 loaf French bread or store-bought bread
• ½ cup butter softened
• 4 cloves garlic minced
• ½ cup grated Parmesan cheese
• Optional: Italian seasoning chopped fresh herbs like parsley or basil

Instructions

• Preheat your oven to 375°F (190°C).
• Slice the bread into thick slices, in whichever way you desire.
• Place the bread slices on a baking sheet and lightly toast, just until starting to crisp, about 2-3 minutes per side.
• Meanwhile, combine the minced garlic and softened butter in a small bowl. Add additional seasonings as desired. Stir until well-combined.
• Remove the bread and spread a generous amount of the garlic butter mixture onto each slice. Sprinkle with parmesan cheese.
• Return to the oven for 10-12 minutes, or until the bread reaches desired toastedness and parmesan cheese is bubbly.

Notes

Expert Cooking Tips:

Use day-old bread for better absorption of the garlic and butter mixture.

Don’t skimp on the garlic! The more garlic, the better the flavor.

Serve the garlic bread immediately for the best taste and texture.

Nutrition

Calories: 355kcal | Carbohydrates: 36g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 669mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Calcium: 116mg | Iron: 3mg

The post Homemade Garlic Bread appeared first on Southern Cravings.

Also known as a peach dump cake or peach cobbler dump cake, this is the easiest dessert to make and a good one to have in your back pocket for the summer time. Serve it on its own or with vanilla ice cream for the ultimate summertime treat! Plus, it’s made all in one dish!

Peach cobbler is one of my favorite desserts to make, especially during peach season. But, using canned peaches instead of relying on fresh peaches makes it possible to enjoy my favorite dessert all year long! This easy cobbler recipe is the perfect dessert for unexpected guests or last minute summer get-together. Best of all, it’s prepared and baked all in the same dish, making this a no-fuss, easy dessert that will be a family favorite!

There is no need to knead any dough or make a complicated pie crust. The boxed cake mix creates a crispy, flavorful topping that enhances the warm, juicy peaches perfectly.

Why I Love This Recipe

There’s something magical about the simplicity of this recipe. With just a handful of basic ingredients like canned peaches, cinnamon, nutmeg, cake mix, melted butter, and cornstarch, you can whip up this dessert with a 5 minute prep time!

• Simplicity: With minimal ingredients and straightforward instructions, this recipe is perfect for both novice and seasoned bakers alike.
• Budget-Friendly: Utilizing pantry staples and affordable canned peaches, this dessert won’t break the bank.
• One-Pot Wonder: Crafted entirely in a trusty cast iron skillet, this cobbler minimizes cleanup while maximizing flavor.
• Speedy Preparation: From start to finish, you’ll have a steaming, fragrant cobbler ready to devour in no time.
• Texture & Flavor: Expect a heavenly contrast of tender peaches against a crisp, buttery crust, infused with warm spices.

Ingredient Notes and Substitutions

• Canned Peaches: The canned peaches make this easy to make even when peaches are not in season. Fresh or frozen peaches can be used, adjusting sugar levels as needed for sweetness.
• Cinnamon & Nutmeg: These spices add warmth and depth to the cobbler, enhancing the peach filling. Allspice or pumpkin pie spice can be substituted for slightly different flavors.
• Cake Mix: The cake mix forms the cobbler’s buttery crust, providing a light and fluffy texture with a slight crisp! Different flavored cake mixes may also be used. Try spiced, white, french vanilla, butter pecan, or even gingerbread.
• Melted Butter: Butter adds richness and flavor to both the crust and the peach filling and forms the “crust” of the cobbler. Unsalted or salted butter may be used along with margarine as an alternative, though the flavor may vary slightly.
• Cornstarch: Cornstarch works with the syrup from the peaches and thickens the peach cobbler filling, ensuring a luscious consistency.

How to Make Peach Cobbler with Cake Mix

For the complete instructions, see the recipe card below.

Preheat your oven to 350°F and lightly grease a 12-inch cast iron skillet. Making sure your oven is preheated is key to even baking.

You can also use a 9×13 inch casserole dish for this recipe.

Step 1: Make the Peach Filling

To your casserole dish or skillet, combine the peaches, cinnamon, nutmeg, and cornstarch. Stir to combine.

Remember, one can of peaches should be drained and one can of peaches should keep the syrup.

Step 2: Add the Cake Mix

Next, sprinkle the cake mix evenly over the top of the peaches. Do not stir! But, gently press the cake mixture into the peaches with the back of a spoon. The cake mix should be spread evenly across the peaches.

Then, drizzle the melted butter over the cake mix, covering as much surface area as possible. For a golden, crispy crust, ensure the melted butter reaches all corners of the skillet.

Step 3: Bake the Cobbler

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

You may see places where the butter or filling isn’t reaching the cake mix during baking. In this case, add a few pats of butter to those areas during the last 20-30 minutes of baking.

If the crust browns too quickly, tent the cobbler with foil halfway through baking.

Allow the cobbler to rest for 10-15 minutes before serving with vanilla ice cream!

Expert Cooking Tips

• To enhance the flavor of the cobbler, consider adding a splash of vanilla extract to the peach mixture.
• For an extra crunch, sprinkle chopped pecans or walnuts over the cake mix before drizzling with butter.
• Serve the cobbler warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.

Variations

• For a seasonal twist, substitute canned peaches with fresh or frozen berries, adjusting the sugar to taste. You could also use canned fruit filling as a short cut. Try apple pie filling, peach pie filling, or another pie filling.
• Experiment with different cake mix flavors, such as yellow, white, or spice, to customize the cobbler to your preference.
• You could also add brown sugar for extra sweetness.

What to Serve with Peach Cobbler

Pair this with a big scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience.

To complement a complete meal, serve it after main dishes like oven-roasted ribs, brisket, oven-roasted pork tenderloin, or a Dutch oven pot roast.

Frequently Asked Questions

Can I use fresh peaches instead of canned?

Absolutely! Adjust the sugar level to taste and consider adding a splash of water or juice to compensate for the moisture lost from fresh peaches.

How do I prevent the crust from becoming soggy?

Ensure the peach mixture is evenly spread in the skillet, and sprinkle the cake mix over it without stirring. This creates a barrier between the peaches and the crust, preventing sogginess.

Can I make this cobbler ahead of time?

While best enjoyed fresh from the oven, you can prepare the cobbler in advance and reheat it in the oven at 300°F for 15-20 minutes before serving.

What’s the best way to store leftovers?

Allow the cobbler to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze peach cobbler?

Yes, you can freeze the cobbler for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use a baking dish instead of a cast-iron skillet?

Although you can use a baking dish for this skillet peach cobbler recipe, the crust texture and baking time may be affected. Just ensure you continue checking on it while it cooks.

How do I know when the cobbler is done?

You’ll know this peach cobbler is done when it’s golden brown and slightly firm to the touch. The top should be crusty, and the peach filling should be bubbling.

Storing & Reheating

Enjoy the peach cobbler fresh from the oven for optimal flavor and texture. 

If storing leftovers, allow the cobbler to cool completely before transferring it to an airtight container and refrigerating for up to 3 days. 

To reheat, place individual servings in the oven at 300°F (150°C) for 15-20 minutes, or until heated through. 

For longer-term storage, freeze the cobbler in an airtight container for up to 3 months, thawing overnight in the refrigerator before reheating as directed.

More Dessert Recipes

If you have a sweet tooth like me, you’ll have to check out some more of my favorite dessert recipes like this skillet peach cobbler:

• Air Fryer Cinnamon Roll Bites
• Baked Apple Recipe
• Chocolate Bundt Cake
• Classic Rice Krispie Treats

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If you enjoyed this recipe, please consider leaving a star rating and a comment below! Your feedback not only helps others discover my blog but also gives me valuable insights from your experience.

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Easy Peach Cobbler with Cake Mix

Make this easy peach cobbler recipe with cake mix! I love the simplicity of using dry cake mix and canned peaches for this recipe. The delicious cake-like topping that forms from the combination of the heavy syrup from the cans of peaches, warm spices, and the melted butter over the top of the cobbler is almost like magic!

Course Dessert

Cuisine American, Southern

Keyword cake, dump cake, easy dessert, peach cobbler, summer

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10

Calories 374kcal

Author Anna Kate

Equipment

• 9×13 inch Casserole Dish
• 12-inch Cast Iron Skillet

Ingredients

• 60 ounces canned sliced peaches in light or heavy syrup one can drained and one undrained
• 1 box yellow cake mix 15.25 ounce package
• 1 cup butter melted
• ½ teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 tablespoon cornstarch
• Cooking spray

Instructions

• Preheat the oven to 350 degrees. Lightly grease a 12-inch oven-proof skillet or 9×13 inch casserole dish.
• Pour peaches into the baking dish (one can drained, one can undrained). Add nutmeg, cinnamon, and cornstarch. Stir until all combined.
• Sprinkle cake mix over the top of the peach mixture. Do not stir, but gently press the cake mix into the peaches with the back of a spoon. Ensure the cake mix is spread in an even layer.
• Drizzle the melted butter all over the top of the cake mix, covering the entire mixture.
• Bake in the preheated oven until golden brown and the filling is bubbling, about 60 minutes.
• Allow to rest for 10-15 minutes before serving with vanilla ice cream or whipped cream.

Notes

If the crust browns too quickly, tent the cobbler with foil halfway through baking.

During baking, you may see dry spots where the butter or filling isn’t reaching the cake mix. In this case, add a few pats of butter to those areas during the last 20-30 minutes of baking.

Nutrition

Calories: 374kcal | Carbohydrates: 48g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 493mg | Potassium: 138mg | Fiber: 2g | Sugar: 27g | Calcium: 110mg | Iron: 1mg

The post Easy Peach Cobbler Recipe with Cake Mix appeared first on Southern Cravings.

While this recipe requires a few more steps than my Southern-style mac and cheese or my oven-baked mac and cheese, I promise it’s worth every minute! Packed with high-quality cheeses and fresh seafood, it’s the perfect dish for a special occasion.

Why I Love This Recipe

Heavy cream, butter, three types of cheese…need I say more? This recipe is absolutely decadent and super rich! I love that this is practically a main course and a side dish all in one. Now, if you wanted to create a surf and turf style dinner, a steak would go beautifully with this mac and cheese, but I find this dish does the job all on its own!

This seafood mac and cheese recipe is a decadent labor of love! It showcases a rich, creamy cheese sauce that’s packed with bold flavors from Old Bay seasoning and wine.

Fresh lobster, shrimp, and crab bring a gourmet twist to your everyday mac and cheese. There’s no imitation seafood here! And the combination of creamy Gouda, white cheddar, and Parmesan creates a savory, velvety-smooth sauce that complements the tender seafood unbelievably well. Plus, the golden panko topping is top notch! 

Although this recipe requires a few extra steps, I walk you through the entire process in the recipe card at the end of this post. Each step is super straightforward so anyone can make it!

Ingredient Notes and Substitutions

Here’s a breakdown of everything you’ll need for this seafood mac and cheese recipe:

• Milk & Cream: Whole milk and half-and-half create an ultra-creamy base for the sauce.
• Cavatappi Pasta: Its spirals are perfect for catching and holding the rich cheese sauce! You can also use other short pasta varieties like fusilli, rotini, or penne.
• Cheese: Gouda adds creaminess, cheddar adds sharpness, and Parmesan creates a salty bite. For the creamiest texture, use fresh block cheese and grate it yourself.
• Butter: A must ingredient in any mac and cheese recipe! Use unsalted butter for better control over the sodium content, especially with all the Parmesan cheese.
• Flour: To thicken the cheese sauce. You’ll need all-purpose flour.
• Seafood: Shrimp, lobster, and crabmeat provide a mix of textures and sweet seafood flavors. Use fresh seafood for the best results.
• Old Bay Seasoning: Provides classic seafood seasoning with hints of celery, paprika, and mustard. Use any cajun or creole seasoning in its place. Or, make a homemade cajun seasoning blend with equal parts paprika, celery salt, black pepper, and a pinch of cayenne.
• Sherry Cooking Wine: Adds a slight acidity that balances the creaminess of the sauce. Plus, it’s a great complement to the lobster! Use dry white wine as a substitute.

How to Make Creamy Seafood Mac and Cheese

Follow my step-by-step instructions to make your seafood macaroni and cheese preparation a breeze! For the best results, be sure to read all the tips throughout this section.

Step 1: Prep the Seafood

Peel, de-vein, and chop the shrimp into bite-sized pieces. Ensure the crab meat is free of shells and drain any excess liquid.

To remove the meat from the lobster tails, make two cuts down the underside of the tail on the left and right sides. Peel back the middle portion of the shell, remove the meat, and chop it into chunks. Toss the seafood pieces in salt and pepper.

Cook the pasta in a large pot of boiling salted water until it’s just shy of al dente. Drain and set it aside. The pasta will continue cooking in the oven, so undercooking it initially prevents it from becoming mushy.

Step 2: Make the Roux and Cheese Sauce

Make your roux by melting a tablespoon of butter in a large skillet or braiser. I like to use my dutch oven casserole.

Whisk in the flour a little at a time to form a light blonde roux, then add the garlic. Keep the heat on medium, and whisk continuously to avoid burning the flour.

Gradually add warm milk and half-and-half to the roux while continuously stirring. Once incorporated, stir in the Old Bay Seasoning, sherry, and pepper. Continue to cook, stirring frequently, for 5-8 minutes until the mixture slightly thickens.

Remove the sauce from the heat and stir in two cups of your mixed shredded cheeses until smooth. Add the cooked pasta to the sauce, mixing well to ensure each piece is coated.

Step 3: Assemble and Bake

Assemble the casserole by layering half the pasta in a greased 9×13 baking dish. Top it with half the seafood mixture, then a layer of cheese shreds. Repeat the layers, finishing with the remaining cheese.

Bake your seafood mac and cheese covered at 350 degrees Fahrenheit for 30 minutes. Toast the panko in the remaining butter, then uncover the dish and top the pasta with panko. Bake it for another 15 minutes until the top is golden and bubbly.

Expert Cooking Tips

A well-executed roux will take your cheese sauce from good to great. It needs to be cooked to a light blonde color – and smooth – to ensure there’s no raw flour taste, but keep a close eye on the pan to prevent burning it by cooking it for too long.

Remember, the cheese mixture should be added off the heat to prevent separation and graininess, keeping the sauce smooth and luxurious. Use a combination of cheeses that melt well and complement the seafood without overpowering it.

Use Block Cheese: Freshly shredded block cheese melts better than pre-shredded varieties, which often contain anti-caking agents that can affect the smoothness of your sauce.

Warm the Cream: Warm the milk and half-and-half in a separate saucepan before adding it to the roux to prevent lumps from forming in your sauce.

Resting: After baking, allow your dish to stand for a few minutes. This resting period helps the flavors meld together.

Frequently Asked Questions

What type of pasta is best for seafood mac and cheese?

Cavatappi is ideal for its ability to hold onto creamy sauces, but elbow macaroni, fusilli, or penne are also great choices for their nooks and crannies that catch the cheese sauce!

How can I prevent my cheese sauce from becoming grainy?

Remember to add cheese to the sauce off the heat to prevent it from overheating, which can cause the cheese to separate and become grainy.

How do I know when the seafood in the mac and cheese is done cooking?

The seafood should be cooked through when the dish’s internal temperature reaches 165 degrees Fahrenheit. At this point, the shrimp and lobster should no longer be translucent.

Storing & Reheating

Follow these simple storage and reheating tips to keep your seafood mac and cheese recipe fresh. Let it cool to room temperature before storing.

Fridge

This dish will last in the fridge for up to 3 days. Store it in an airtight container or in the baking dish with a tight-fitting lid to prevent the pasta from absorbing other flavors.

Freezer

You can easily freeze this dish, but the texture may change slightly once thawed. After wrapping individual portions in aluminum foil, freeze them in a freezer-safe container.

Reheating

Reheat the dish in the oven at 350 degrees Fahrenheit until hot. To prevent drying out, you might need to add a splash of milk before heating to refresh the sauce.

More Seafood Recipes

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

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Cajun Seafood Mac and Cheese Recipe

Seafood lovers unite! This seafood mac and cheese is the ultimate comfort food! Made with layers of fresh lobster, lump crab, and shrimp, and a decadent white cheese sauce, it's the elevated twist to America's favorite dish!

Course Dinner Recipes

Cuisine American

Keyword casserole, mac and cheese, macaroni and cheese, Seafood

Prep Time 30 minutes minutes

Servings 10

Calories 950kcal

Author Anna Kate

Equipment

• Large pot
• 9 x 13 inch Casserole Dish
• Large skillet (4 quart) or braiser

Ingredients

• 3 tablespoons kosher salt plus 1/4 teaspoon, divided
• 1 pound cavatappi pasta
• 2 tablespoons extra-virgin olive oil
• 3 cups whole milk
• 2 cups half-and-half
• ½ cups panko bread crumbs
• 3 cups Gouda freshly shredded
• 3 cups mild white cheddar cheese freshly shredded
• 1 ½ cups Parmesan cheese freshly shredded
• 3 tablespoons unsalted butter divided
• 3 tablespoons all-purpose flour
• 2 garlic cloves minced
• 1 tablespoon Old Bay Seasoning
• ¼ cup Sherry cooking wine
• ½ teaspoon black pepper
• 1 pound raw medium shrimp peeled and deveined, chopped into bite-sized pieces
• 8 ounces raw lobster tail meat chopped into chunks (sub any lobster meat)
• 16 ounces fresh lump crabmeat drained and picked over
• Cooking spray

Instructions

Preparation

• Preheat the oven to 350°F.
• Peel and chop shrimp into bit-sized pieces.
• Drain crab meat.
• Remove meat from lobster tails by making two cuts down the underside of the tail on the left and right sides. Peel back the middle portion of the shell and remove the meat. Chop into chunks.
• Place shrimp, lobster, and crab meat in a medium bowl. Season to taste with kosher salt and black pepper. Toss gently to combine. Set aside.
• Shred and stir together all the cheeses in a large bowl. Set aside.
• Prepare a pot of boiling water. Cook pasta 2 minutes less than package directions for al dente. Drain pasta. Return pasta to stockpot, and set aside.

Make the Roux and Cheese Sauce

• In a large pot, slowly warm the milk and half-and-half on the stove, about 3 to 4 minutes. Turn to the lowest setting and keep warm on the stove.
• In an extra large skillet (like a cast iron casserole or braiser), melt 1 tablespoon of butter over medium heat.
• When melted, whisk in flour a little at a time, stirring constantly, until a paste forms. This should appear a light blonde color.
• Add garlic and cook, until fragrant, about 30 seconds.
• Next, gradually ladle in the warm milk mixture, working a little at a time. Continue ladling and whisking until all the milk has been added and mixture is smooth.
• Stir in Old Bay Seasoning, sherry cooking wine, and ½ teaspoon black pepper. Cook, whisking occasionally, until slightly thickened, 5 to 8 minutes.
• Next, add 2 cups of the cheese mixture. Remove from heat, and continue stirring until smooth, about 1 minute. Stir in drained pasta until fully coated.

Assemble and Bake

• Lightly coat a 9 x 13 inch baking dish with cooking spray.
• Then, layer casserole as follows:
• Half of the pasta mixture.
• Sprinkle half of seafood mixture in an even layer on pasta
• Sprinkle with 2 cups of cheese mixture.
• Repeat layers once.
• Cover with foil and bake in the preheated oven for 30 minutes.
• While the casserole is baking, melt remaining 2 tablespoons of butter in a pan and toast panko, stirring constantly until lightly browned.
• After 30 minutes, remove the foil and top with toasted panko. Return to the oven and bake for 15 more minutes or until the panko topping is golden brown and edges are bubbly.
• Remove from the oven and let rest for 5 minutes before serving.

Nutrition

Calories: 950kcal | Carbohydrates: 46g | Protein: 64g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 281mg | Sodium: 3884mg | Potassium: 576mg | Fiber: 2g | Sugar: 6g | Calcium: 1170mg | Iron: 2mg

The post Cajun Seafood Mac and Cheese Recipe appeared first on Southern Cravings.

With its quick preparation and minimal ingredients, this lemon pepper sauce for wings is my go-to when I want to up my chicken game. Pair it with my air fryer whole chicken wings for the ultimate flavor combination that’s sure to be a hit at any gathering or meal.

Why I Love This Recipe

This lemon pepper sauce for wings will have you licking your fingers clean! Fresh lemon juice and zest, honey, garlic, Worcestershire sauce, melted butter, and lemon pepper work together to create a tangy, sticky, savory, and slightly sweet sauce.

It’s incredibly budget-friendly, with one recipe being enough to coat about two pounds of wings. Plus, it requires only a few minutes to prepare. It’s the perfect sauce to liven up your chicken wings for a game-day snack, quick dinner, or backyard barbecue.

Ingredient Notes

Here is a breakdown of everything you’ll need for this lemon pepper sauce for wings:

• Melted Butter: Adds richness and helps blend the flavors. Regular butter works well here, but you can use unsalted butter for better control over the sodium.
• Lemon: I use both lemon zest and juice to provide a tangy, zesty foundation for this sauce. Plus, it prevents food waste!
• Lemon Pepper: Provides a spicy, citrusy depth. You can use store-bought or homemade lemon pepper seasoning.
• Honey: Offers sweetness to balance the acidity of the lemon.
• Worcestershire Sauce: Adds a savory complexity and a slight umami flavor.
• Garlic: Infuses the sauce with a punch of aromatic flavor. For the best results, use fresh garlic cloves.

Substitutions

• Melted Butter: Olive oil makes a healthier alternative but will change the flavor.
• Lemon: Bottled lemon juice will work in a pinch, but fresh lemon is best.
• Lemon Pepper: You can use a mix of freshly cracked black pepper and extra lemon zest if needed.
• For honey: Use an equal amount of maple syrup or agave for similar sweetness.
• For Worcestershire sauce: Soy sauce offers a similar depth of flavor but will slightly alter the taste.
• For garlic: Garlic powder can be used in a pinch, using 1/4 teaspoon to replace one clove of minced garlic.

How to Make Lemon Pepper Wing Sauce

Making this zesty lemon pepper sauce for chicken wings couldn’t be easier! Make sure to follow all my tips and tricks for the best results.

Preparation

First, melt the butter in a small saucepan or the microwave and zest your lemon. When zesting, ensure you only get the yellow skin, not the bitter white pith beneath.

Assembly

Step 1
Cut the lemon in half and squeeze the juice into a small mixing bowl. Rolling the lemon on your countertop before cutting and juicing helps maximize the juice you get, so don’t skip this step!

Step 2
Add the lemon zest, melted butter, lemon pepper, honey, Worcestershire sauce, and finely minced garlic to the same bowl, sitting thoroughly. Ensure the butter is melted but not too hot to prevent cooking the lemon juice and affecting its fresh flavor.

Step 3
Take freshly cooked chicken wings and place them in a large mixing bowl. Pour the lemon pepper sauce over the wings, tossing gently to ensure they’re well-coated. Serve the wings immediately after tossing them in the sauce.

Expert Tip

Fresh, high-quality ingredients make this lemon pepper sauce for wings stand out from store-bought options. For the perfect tang, use a freshly zested and squeezed lemon instead of pre-packaged juice. The zest brings in oils and flavors that bottled juice just can’t match.

Similarly, freshly ground pepper or high-quality lemon pepper seasoning will provide a much more aromatic and potent flavor than something that’s been sitting on a shelf.

Cooking Tips

Consistency is Key: Stir the sauce thoroughly to ensure all the ingredients are well incorporated, preventing any separation when you’re coating the wings.

Toss While Hot: Tossing the wings while they’re hot helps them absorb the sauce better, locking in moisture and flavor.

Use Leftover Sauce: If you have leftover lemon pepper sauce, save it and serve it as a dip on the side of the wings.

Variations

• Spicy: If you’re craving a spicy kick, add a teaspoon of red chili flakes or a few dashes of hot sauce to the mixture.
• Herb-Infused: Incorporate a teaspoon of dried rosemary or thyme for an aromatic twist.
• Honey: Increase the honey to two tablespoons for a sweeter, stickier sauce.
• Vegan: Substitute the butter with a vegan butter alternative for a dairy-free option.

Frequently Asked Questions

What can I do if my sauce is too thick?

If your sauce is too thick, you can thin it with a little bit of warm water or additional lemon juice. Add it slowly and stir until you reach your desired consistency.

Can this sauce be used with other types of meat?

Absolutely! This lemon pepper sauce is also delicious on grilled chicken and fish or even tossed with roasted vegetables.

Why did my sauce separate?

Separation can occur if the sauce cools too much before tossing with the wings. Ensure the sauce is at room temperature or gently warmed before use, and whisk it well.

Storing & Reheating

Lemon pepper sauce for wings is best when fresh, but leftovers can be stored for future use. Let the sauce cool before transferring it to a container.

Fridge
If you’ll be using it again soon, store the sauce in an airtight container or mason jar. It should last up to a week in the fridge.

Freezer

You can also freeze this sauce for longer storage. To preserve its quality, freeze it in a tightly sealed container or a freezer-safe bag. When you’re ready to use it, thaw it in the fridge overnight and stir it well before serving to recombine any ingredients.

Reheating

For the best results, gently reheat the sauce over low heat on the stove, stirring frequently to prevent separation. If you’re reheating wings already tossed in sauce, the air fryer is the best method to preserve the wings’ crispiness. Set it to 350 degrees Fahrenheit and heat for a few minutes until warmed through.

More Sauce and Seasoning Recipes

• 
  Lemon Pepper Sauce for Wings
• 
  Crab Leg Seasoning
• 
  Pesto Without Pine Nuts
• 
  Horseradish Sauce For Prime Rib
• 
  Caramelized Onions and Mushrooms
• 
  Garlic Butter Sauce for Seafood

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Easy Lemon Pepper Sauce for Wings

This homemade lemon pepper sauce for wings makes irresistibly savory, tangy, and flavorful chicken. It’s made with just 6 ingredients, including fresh lemon, butter, and honey. This recipe is so simple and delicious that you’ll wonder why you ever considered store-bought alternatives!

Course sauces

Cuisine American

Keyword Chicken Wings, dipping sauce, wing sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 87kcal

Author Anna Kate

Ingredients

• 4 tablespoons melted butter
• 1 lemon plus zest and juice from one half
• 1 tablespoon lemon pepper
• 1 tablespoon honey
• ½ tablespoon Worcestershire sauce
• 1 clove garlic minced

Instructions

• Zest and juice the lemon. Add to a bowl.
• Combine remaining ingredients and stir to combine. Add hot, cooked wings to the bowl and toss. Serve immediately.

Nutrition

Calories: 87kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 79mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Calcium: 14mg | Iron: 0.3mg

The post Lemon Pepper Sauce for Wings appeared first on Southern Cravings.

Whether you’re hosting friends and family or just craving a savory snack, these air fryer whole chicken wings are always a hit! Like my air fryer buffalo wings, they turn out perfectly crispy without the mess of a deep fryer.

Why I Love This Recipe

There’s something incredibly satisfying about a recipe that’s easy to make yet delivers crowd-pleasing flavors, and these air fryer whole chicken wings do just that.

Simply toss the chicken wings with a few pantry spices and oil, then let the air fryer work its magic. The result is a plate of wings with crispy skin, juicy meat, and big, bold flavors that the whole family will love.

If you love a good dipping sauce, try this lemon pepper wing sauce! So tangy and delicious!

Ingredient Notes

Besides the chicken, all of the ingredients in this recipe are pantry staples. Here is a breakdown:

• Chicken Wings: For air fryer chicken wings, it’s best to use fresh or fully thawed whole chicken wings that you can split into flats and drumettes yourself, or you can buy them already separated.
• Olive Oil: Ensures the wings cook up crispy and helps the spices adhere.
• Garlic Powder: Brings a rich, aromatic, and ultra-savory flavor.
• Onion Powder: Adds depth and a slight sweetness to the spice blend.
• Smoked Paprika: Imparts a smoky, slightly spicy undertone but doesn’t overpower the other spices.

Substitutions

• Oil: Avocado oil is another option with its high smoke point and neutral taste.
• Garlic & Onion Powder: You can also use garlic and onion granules. Substitute them in a 1:1 ratio for a similar seasoning taste.
• Smoked Paprika: Chipotle powder or ancho chile powder can offer a similar smokiness, but use them sparingly to avoid overpowering the dish.

How to Make Chicken Wings in the Air Fryer

These air fryer chicken wings are incredibly easy to make, especially with my step-by-step instructions and tips! Here’s everything you need to know. 

Preparation

Split the chicken wings and remove the tips by locating the joint that connects the tip to the rest of the wing. Use a sharp knife to cut through the joint, separating the tip from the wing.

To remove the tips completely, simply cut at the joint between the tip and the flat, discarding the tip or saving it for making stock. Meanwhile, set your air fryer to 400 degrees Fahrenheit.

Cooking

Step 1
Pat the chicken wings dry with a paper towel. Thoroughly drying the wings is essential to achieving that perfect crispy exterior.

Step 2
In a medium bowl, toss the wings with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika until they’re evenly coated. Make sure each wing is well-coated for the best flavor and texture.

Tip: Use my homemade classic chicken wing rub.

Step 3
Grease the air fryer basket and arrange the wings in a single layer. Do not overcrowd the basket, as this will prevent air from circulating freely and result in soggy wings.

Step 4
Bake the wings for 20-22 minutes, flipping them after 10 minutes. Use tongs for easy flipping and to keep the coating intact.

Step 5
Once the wings are done, remove them from the air fryer. If you’d like, you can toss them with your favorite sauce for extra flavor.

Expert Tip

To make the crispiest air fryer whole chicken wings, the real game-changer is making sure your wings are as dry as possible before tossing them with seasonings.

This simple step ensures the skin crisps up perfectly without being steamed inside the air fryer. Moisture is the enemy of crispiness, and taking the time to pat each wing dry with paper towels makes all the difference.

Cooking Tips

Preheat the Air Fryer: While not completely necessary, a preheated air fryer starts cooking the wings immediately, reducing sticking and giving them a crispier texture.

Grease the Basket: Lightly coat the air fryer basket with cooking spray to prevent sticking. This step is necessary even if your basket is non-stick.

Check the Temperature: Check the wings with a meat thermometer to ensure they’re fully cooked. They’re safe to eat at an internal temperature of 165 degrees Fahrenheit.

Let the Wings Rest: Give your chicken wings a few minutes to sit after they finish cooking. This helps redistribute the juices, keeping the meat tender and juicy.

Serving Suggestions

Serve your air fryer whole chicken wings on game day with other finger foods, like air fryer frozen meatballs, ham and cheese sliders, loaded nachos with pulled pork, and pigs in a blanket.

I also love mine with air fryer frozen sweet potato fries or regular air fryer frozen fries for a crispy, comforting pairing. And don’t forget some blue cheese dressing, Alabama white BBQ sauce, ranch, or a spicy aioli to dip the wings into!

Frequently Asked Questions

How do I know when the chicken wings are fully cooked?

Chicken wings are safe to eat when their internal temperature reaches 165 degrees Fahrenheit. Use a meat thermometer to check the thickest part of the wing without touching the bone.

Can I use frozen chicken wings?

Yes, but for best results, thaw them completely and pat them dry before seasoning and cooking. This helps achieve the crispy texture you’re after.

Why are my chicken wings not crispy?

This could be due to excess moisture on the wings or overcrowding in the air fryer basket. Ensure the wings are dry and cook them in batches if necessary.

Storing & Reheating

Air fryer whole chicken wings are best enjoyed fresh, but storing and reheating properly can help you make meals all week long! Let them cool completely before storing them.

Fridge

Cooked chicken wings can be stored in an airtight container in the fridge. They will last for up to 3 days this way.

Freezer

Freezing is an option for longer storage. Arrange the cooked wings on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container for up to 2 months.

Reheating

Reheat the wings in the air fryer at 380 degrees Fahrenheit for a few minutes until they’re heated through and crispy. This method helps maintain the texture and flavor better than microwaving.

More Chicken Recipes

• 
  Sassy Scotty Chicken Salad Chick Copycat Recipe
• 
  Air Fryer Whole Chicken Wings
• 
  Air Fryer Whole Chicken
• 
  Air Fryer Quesadillas
• 
  Air Fryer Boneless Skinless Chicken Thighs
• 
  Crustless Chicken Pot Pie

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Crispy Air Fryer Chicken Wings

These air fryer whole chicken wings are crispy and downright addicting! With just a few ingredients and the convenience of the air fryer, this recipe delivers mouthwatering results that are impossible to resist. Serve them for game days, potlucks, and backyard get-togethers!

Course Air Fryer Recipes

Cuisine American

Keyword air fryer, cheap dinner, Chicken recipe, Chicken Wings

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 159kcal

Author Anna Kate

Equipment

• Air Fryer

Ingredients

• 1 ½ pounds chicken wings
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• cooking spray

Instructions

• Preheat the air fryer to 400°F.
• Pat the wings dry with a paper towel.
• In a medium bowl, toss the wings with olive oil, salt, pepper and seasonings.
• Place the wings in a single layer in a greased air fryer basket.
• Bake wings 20-22 minutes until skin is crisp, flipping the wings after 10 minutes.
• Remove wings from the air fryer and toss with sauce as desired.

Nutrition

Calories: 159kcal | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 239mg | Potassium: 106mg | Fiber: 0.1g | Sugar: 0.04g | Calcium: 9mg | Iron: 1mg

The post Air Fryer Whole Chicken Wings appeared first on Southern Cravings.

You won’t believe how versatile this air fryer whole chicken recipe is! Whether you’re looking to serve it as a main dish, shred it for chicken salad and air fryer quesadillas, or slice it for sandwiches, the possibilities are endless.

Why I Love This Recipe

This air fryer whole chicken recipe is a staple in my kitchen. Since I’m all about simple, fuss-free meals, I prefer to leave the trussing and extra ingredients for someone else. This recipe is basic but absolutely delicious.

The olive oil and poultry seasoning add just the right amount of flavor, resulting in a juicy interior and a perfectly crispy skin. Plus, the air fryer makes preparation even easier yet delivers a gourmet taste. I’m always surprised at how well this recipe turns out!

Ingredient Notes

With so few ingredients required, you can make this air fryer whole chicken recipe any night of the week. Here’s a full breakdown of everything you’ll need:

• Whole fryer chicken: Fryer chickens are small, tender, and have a relatively high amount of moisture, making them ideal for air frying. If you’re unsure, ask the butcher at the deli counter to point you in the right direction.
• Olive oil: Helps crisp the skin and adhere the seasonings to the chicken.
• Poultry seasoning: Use store-bought or homemade. I use a store-bought blend of garlic, onion, sweet chili pepper, oregano, rosemary and basil.

Substitutions

• Oil: If you don’t have any olive oil, use avocado, vegetable, or canola oil.
• Poultry Seasoning: If you don’t have a premade poultry seasoning, you can create your own blend using dried herbs such as thyme, rosemary, sage, and marjoram. You can also use whatever spices you like to fit the cuisine, like taco seasoning, Greek seasoning, or Cajun seasoning.

How to Make an Air Fryer Rotisserie Chicken

This air fryer whole chicken recipe requires little hands-on effort, and my step-by-step instructions make it virtually foolproof. Make sure to read all my tips and tricks for the best results!

Preparation

If you have a frozen whole fryer chicken, make sure it’s completely thawed so it cooks evenly. Remove any giblets from the cavity and pat the chicken dry with paper towels. This helps the seasoning stick and the skin to crisp up.

Cooking

Step 1
Drizzle olive oil over the whole chicken, rubbing it in to coat it evenly. Then, season the chicken with poultry seasoning, salt, and pepper. Use your hands to rub the seasoning all over the chicken, including under the skin, for deeper flavor infusion.

Step 2
Preheat your air fryer to 350 degrees Fahrenheit. Once heated, spray the basket with cooking spray and place the chicken breast side down in it. Starting the chicken breast-side down helps render the fat more effectively.

Step 3
Cook it for 30 minutes, then carefully flip the chicken to the breast-side up and continue cooking for 20-30 minutes. Use a pair of sturdy tongs and kitchen gloves to protect your hands when flipping the chicken.

Step 4
Check the chicken’s internal temperature with a meat thermometer, ensuring it reaches 165 degrees Fahrenheit at the thickest part without touching the bone. Let the chicken rest for about 10 minutes before serving.

Expert Tip

Don’t let your air fryer whole chicken go to waste by serving it too quickly! The resting period gives the juices time to redistribute, giving you much juicer and more flavorful chicken pieces.

Also, I can’t stress the importance of letting your chicken thaw completely and come to room temperature. If you cook it from frozen or half-frozen, it will cook unevenly, resulting in overcooked and undercooked places.

Cooking Tips

Dry Thoroughly: Pat the chicken dry, inside and out, to help achieve crispy skin. You don’t want any moisture (or as little as possible) on your fryer chicken.

Preheat the Air Fryer: Always preheat your air fryer for the best results. Most modern air fryers have a ‘preheat’ setting that takes about 3-5 minutes.

Use Cooking Spray: I highly recommend spraying the air fryer basket with cooking spray to prevent the chicken from sticking as it cooks.

Serving Suggestions

Air fryer whole chicken works well with a wide range of sides. Pair it with a light, refreshing salad, like mixed greens with vinaigrette or my Caprese salad recipe.

For something heartier, try roasted oven roasted baby carrots, herb roasted potatoes, or air fryer frozen broccoli. For a more comforting option, shred it and add it to crustless chicken pot pie. There are too many options to list!

Frequently Asked Questions

How do I know when the chicken is fully cooked?

The chicken is cooked when its internal temperature reaches 165 degrees Fahrenheit. To check the temperature correctly, insert a meat thermometer into the thickest part of the thigh, not touching the bone.

What if my air fryer isn’t big enough for a whole chicken?

For smaller air fryers, consider cooking chicken pieces or a smaller bird. The main thing is to not overcrowd the basket to allow hot air to circulate freely.

How can I make the skin extra crispy?

Make sure the chicken is completely dry, and lightly coat it with oil for crispier skin. Turning the heat up slightly during the last few minutes can also help.

Storing & Reheating

Leftover air fryer whole chicken is just as delicious the next day! Just let it cool to room temperature before storing it.

Fridge
Place it in an airtight container, or tightly wrap it in aluminum foil or plastic wrap. It will last for up to 4 days in the fridge.

Freezer

Freezing cooked chicken is another great option! Cut it into smaller pieces, wrap them tightly, and store them in freezer-safe bags or containers. The pieces can be frozen for up to 4 months.

Reheating

To reheat, place the chicken in the air fryer at 350 degrees Fahrenheit for 10 minutes until warmed through. For the best results, let the chicken come to room temperature for about 15 minutes before reheating it.

More Main Dishes

Pulled Pork Tenderloin

Mississippi Pot Roast

Boneless Pork Ribs

Air Fryer Boneless Skinless Chicken Thighs

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Air Fryer Whole Chicken

This air fryer whole chicken tastes like a rotisserie chicken but requires only a fraction of the effort! With just 3 ingredients and an hour, you’ll have a balanced and nourishing meal on the table. It’s perfect for busy weeknight dinners and meal prep.

Course Dinner Recipes

Cuisine American

Keyword air fryer, Chicken, meal prep, rotisserie, Weeknight Meal

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Resting Time 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 298kcal

Author Anna Kate

Equipment

• Air Fryer

Ingredients

• 3 ½ – 4 pound whole fryer chicken these are on the smaller side compared to a roaster chicken
• 1 tablespoon olive oil
• 2 tablespoons poultry seasoning your choice
• salt and pepper to taste Check to see if your seasoning blend already contains salt to avoid over-salting the chicken.
• cooking spray

Instructions

• Check the cavity of the chicken and remove the giblet back and neck if included. Pat the outside of the chicken dry with paper towels. Place the chicken in a large bowl or rimmed container for easy clean up.
• Drizzle both sides of the chicken with olive oil and sprinkle with the poultry seasoning. You may need more or less than the recipe calls for. Use your best judgment, making sure the chicken is well-seasoned.
• Allow the chicken to rest at room temperature for 30 minutes before cooking.
• Preheat the air fryer to 350°F. When preheated, spray the basket with cooking spray and place the chicken breast-side down into the air fryer basket.
• Cook for 30 minutes, then flip the chicken over and cook for 20-30 minutes more, or until an instant read thermometer reads 165°F.
• Remove from the air fryer and rest 10 minutes before carving.

Nutrition

Calories: 298kcal | Carbohydrates: 1g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 89mg | Potassium: 249mg | Fiber: 0.1g | Sugar: 0.04g | Calcium: 27mg | Iron: 2mg

The post Air Fryer Whole Chicken appeared first on Southern Cravings.

A perfectly seared ahi tuna steak is a prized possession that’s difficult to leave behind at a restaurant. But, how do you reheat an ahi tuna steak without compromising its delicious flavor? And, what’s the best way to use leftovers?

Also known as yellowfin tuna, ahi tuna is a richly flavored fish that is usually served raw as sashimi or in a sushi bowl or seared briefly on each side and served rare. When you are choosing your own ahi tuna, always choose fresh and wild caught. Avoid frozen or farm-raised options – which really goes for all seafood recipes. The freshness and quality make a huge difference in preparing ahi tuna, so don’t choose anything less!

Here’s a great seared ahi tuna recipe! It’s super easy to make and is absolutely delicious!

3 Ways to Reheat Ahi Tuna Steaks

Ahi tuna (no matter how it’s prepared) is safe to eat within 24 hours, as long as it’s refrigerated in an airtight container.

Here are a few cooking methods to reheat your leftover tuna steak:

Bring to Room Temperature

While it’s not exactly reheating, this is the preferred method to consuming leftover ahi tuna. You can then serve it on top of a salad, rice or sushi bowl, or serve with other side dishes. Simply allow it to rest on the counter for about 20 minutes. This way, it’s not icey cold and will be more flavorful.

However, bringing the fish to room temperature before reheating is still the way to go. This method helps prevent the fish from becoming overcooked when reheating. Simply remove the ahi tuna from the refrigerator and let it sit at room temperature for about 15 to 20 minutes before reheating.

Recommended: Stovetop Method

One of the best ways to reheat ahi tuna while maintaining its flavor and texture is by warming it briefly in a skillet.

Heat a skillet or grill pan over medium-high heat and add a small amount of olive oil or butter. Once the skillet is hot, place the ahi tuna in the pan and sear each side for about 30 to 60 seconds, just until warmed through. Be careful not to overcook the tuna.

Searing the tuna will help revive its outer crust and impart a fresh, flavorful sear.

Oven Method

If you prefer to use an oven to reheat your ahi tuna, preheat it to a low temperature, around 275°F (135°C).

Wrap the ahi tuna in aluminum foil to help retain moisture and prevent it from drying out during reheating. Place the wrapped tuna on a baking sheet and transfer it to the preheated oven.

Reheat the ahi tuna for approximately 10 to 15 minutes, or until warmed through. Keep a close eye on it to avoid overcooking.

Not Recommended: Microwave Method

The microwave method may seem like the easiest solution, but it’s a big no-no. Microwaves heat unevenly, and you are risking overcooking the fish, weird textures, and unpleasant odors in your kitchen.

Plus, you will lose that crusty sear texture that’s the best part of the dish!

Tips for Reheating Ahi Tuna Steaks

Here are a few things to remember:

• Always allow the tuna to come to room temperature before reheating.
• Once reheated, serve the ahi tuna immediately for the best flavor and texture.
• Garnish the tuna with a squeeze of lemon juice, a drizzle of soy sauce, or a sprinkle of sesame seeds to enhance its flavor further.
• A quick sear is all you need to reheat while maintaining a tender bite.

Ways to Use Leftover Ahi Tuna Steaks

Ahi Tuna Salad: Flake the reheated ahi tuna into bite-sized pieces and toss it with mixed greens, sliced cucumbers, cherry tomatoes, avocado slices, and a light vinaigrette dressing for a refreshing and nutritious salad.

Ahi Tuna Poke Bowl: Cube the reheated ahi tuna and use it as the protein in a vibrant poke bowl. Serve it over a base of sushi rice or mixed greens, then add toppings such as sliced radishes, edamame, shredded carrots, avocado slices, and a drizzle of soy sauce or spicy mayo.

Ahi Tuna Tacos: Flake the reheated ahi tuna and place it in warm tortillas along with shredded cabbage or lettuce, diced mango or pineapple salsa, sliced jalapeños, and a squeeze of lime juice for a flavorful and satisfying taco filling.

Ahi Tuna Nicoise Salad: Arrange the reheated ahi tuna on a bed of mixed greens and add steamed green beans, sliced hard-boiled eggs, cherry tomatoes, olives, and boiled potatoes. Drizzle with a classic vinaigrette dressing for a French-inspired salad.

Ahi Tuna Sandwich: Layer slices of reheated ahi tuna on toasted bread along with crisp lettuce, sliced tomatoes, red onion, and creamy avocado for a delicious and satisfying sandwich. Add your favorite condiments, such as mayonnaise or Dijon mustard, for extra flavor.

Ahi Tuna Sushi Rolls: Use the reheated ahi tuna as the filling for homemade sushi rolls. Roll it up with sushi rice, avocado slices, cucumber strips, and a sprinkle of sesame seeds. Slice the rolls into bite-sized pieces and serve with soy sauce and wasabi for dipping.

Ahi Tuna Grain Bowl: Build a nourishing grain bowl with reheated ahi tuna as the centerpiece. Combine cooked quinoa or brown rice with roasted vegetables, sautéed greens, sliced avocado, and a drizzle of tahini or miso dressing for a satisfying and wholesome meal.

Ahi Tuna Pasta: Toss flaked reheated ahi tuna with cooked pasta, such as linguine or spaghetti, along with sautéed garlic, cherry tomatoes, spinach, and a splash of white wine or lemon juice. Finish with a sprinkle of grated Parmesan cheese for a simple yet elegant pasta dish.

FAQ about Reheating Ahi Tuna

Can you eat leftover seared ahi tuna?

Yes, you can eat leftover seared ahi tuna. However, it’s essential to store it properly and reheat it safely to maintain its quality and safety.

Can you microwave ahi tuna?

While you can microwave ahi tuna to reheat it, it’s not the ideal method, as microwaving can easily overcook the fish and result in a dry texture. If you choose to microwave ahi tuna, do so on medium power for short intervals, checking it frequently to prevent overcooking.

Can you eat seared ahi tuna cold?

Yes, you can eat seared ahi tuna cold, especially if it has been properly stored and handled. Cold seared ahi tuna can be delicious when served in salads, sandwiches, or sushi rolls.

How long will ahi tuna last in the refrigerator?

Ahi tuna will typically last in the refrigerator for up to 1 to 2 days when stored properly in an airtight container or wrapped tightly in plastic wrap. It’s essential to consume it within this timeframe to ensure its freshness and safety.

How can you tell if ahi tuna is still good?

There are several indicators to determine if ahi tuna is still good:

• Check the appearance: Fresh ahi tuna should have a vibrant red color and a shiny, moist surface. Avoid tuna with dull or brownish spots.
• Smell it: Fresh ahi tuna should have a mild, ocean-like aroma. If it smells fishy or off-putting, it may have gone bad.
• Feel the texture: Ahi tuna should feel firm and springy to the touch. Avoid tuna that feels mushy or slimy, as these are signs of spoilage.
• Check the expiration date: If you purchased the ahi tuna from a store, check the expiration or sell-by date to ensure it’s still within its recommended shelf life.

More Seafood Recipes

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

The post How to Reheat Ahi Tuna Steaks appeared first on Southern Cravings.

Crab legs, with their sweet, succulent meat, are a delicacy enjoyed by seafood lovers worldwide. Among the most popular types of crab legs are snow crab legs, prized for their tender meat and delicate flavor. Whether you’re hosting a special dinner or simply craving a taste of the sea, cooking snow crab legs doesn’t have to be intimidating.

Snow Crab Legs Recipe Ingredients and Substitutions

• Snow crab leg clusters – If you get frozen crab, thaw the crab legs in the fridge overnight before cooking. Otherwise, refer to this guide to cooking frozen crab legs.
• Water
• Salt
• Old Bay seasoning: You can also make your own cajun seasoning with a blend of celery salt, paprika, black pepper, and cayenne pepper.
• Lemon wedges
• Unsalted butter

How to Choose Crab Legs

There are three main types of crab you will find at your local grocery store:

• Snow Crab: Known for their long and slender legs, and sweeter meat. These are a little smaller than King Crab and easier to handle. This type is ideal for beginners!
• King Crab: Also known as Alaskan king crab, this type has thick, long legs that are full of delicious crab meat. These are more expensive than Snow Crab, but are much richer in flavor.
• Dungeness Crab: With a sweet and nutty flavor, Dungeness crab meat tends to be a little firmer and less delicate than King or Snow Crab. The legs are shorter and fatter but still yield plenty of meat.

When you head to the grocery store or seafood market, look for legs that are firm and plump, with a bright, shiny shell. Avoid shells that are squishy and appear dull or have an off-putting odor, as this could indicate they are past their prime. 

Fresh or frozen crab legs are both excellent options, but if you’re buying frozen, be sure to thaw them thoroughly before cooking.

How to Cook Snow Crab Legs

Before you start cooking, it’s essential to choose high-quality snow crab legs. 

Boiled Snow Crab Legs

Boiling is perhaps the most straightforward method for cooking snow crab legs, ensuring they stay juicy and flavorful.

Start by filling a large pot halfway with water and bringing it to a boil. Season the boiling water with salt and Old Bay seasoning. 

Once the water is boiling, carefully add the crab legs and let them boil for 5 to 6 minutes until heated and aromatic. Using tongs, remove the cooked crab legs from the pot and place them on a large platter. Sprinkle additional Old Bay seasoning over the crab legs and serve immediately with melted butter, lemon wedges, and cocktail sauce on the side.

Baked Snow Crab Legs

This is my favorite way to make crab legs and always yields the best results! It takes only a matter of minutes! Baking snow crab legs in the oven allows the flavors to meld together beautifully, resulting in tender, aromatic crab meat. This method is also great for cooking King Crab Legs in the oven, too.

To start, preheat the oven to 400 degrees. Line a rimmed baking sheet with large pieces of aluminum foil, and place crab legs on top of the foil in a single layer. Brush crab legs with a mixture of melted butter, garlic, lemon juice, and cajun seasoning. Add additional Old Bay if desired.

Then, cover the baking sheet with foil and bake for 5-7 minutes.

Steamed Snow Crab Legs

Steaming snow crab legs is a gentle cooking method that preserves their natural sweetness and tenderness.

Fill a large pot with a few inches of water and bring it to a gentle simmer. You can use a steamer basket placed in the pot or a large pot with a colander insert—both work well for this method.

Once the water is simmering, carefully add the crab legs to the steamer basket or colander and place the lid on. Steam the crab legs for 5 to 7 minutes, until heated through.

After steaming, carefully remove the crab legs from the pot and serve them immediately.

Tips for Enjoying Snow Crab Legs

• If you are boiling or steaming, be sure not to overcrowd the pot. You may need to work in batches for even cooking.
• Use kitchen shears or a crab cracker to gently crack open the shells, making it easier to access the meat. You can easily find these in a grocery store or online.
• Avoid overpowering the sweet, delicate meat with heavy sauces and seasonings. I prefer Old Bay seasoning.
• Savory melted butter and lemon juice are always great ideas to finish off this recipe.

How to Eat Snow Crab Legs

1. Break the leg away from the cluster to remove, then snap at the joints.
2. Crack the Shell: Use kitchen shears or a crab cracker to gently crack open the shell along the length of the leg. Start by breaking the sections of the shell without crushing the meat inside.
3. Remove the Meat: Once the shell is cracked, carefully pull it apart to reveal the sweet crab meat inside. Use your fingers or a fork to gently remove the meat from the shell. Snow crab legs typically have large chunks of meat in the body and smaller bits in the thinner sections.
4. Dip and Enjoy: Dip the crab meat into melted butter, lemon juice, or your favorite dipping sauce for added flavor. The rich, buttery taste of melted butter complements the sweetness of the crab meat perfectly.

What to Serve with Snow Crab Legs

Looking for side dishes that go with snow crab legs?

• Garlic butter for dipping
• Pasta Salad
• Crusty french bread
• Smashed potatoes
• Sauteed green beans
• Corn on the cob

Frequently Asked Questions

How to season crab legs?

Adding salt, pepper, lemon juice, butter, or cajun seasoning to the crab legs before cooking is a great way to bring out the natural flavor.

Can you overcook snow crab?

Yes, to avoid overcooking, remove the crab legs from the heat and allow them to rest. The meat inside the shell will continue to cook due to carryover cooking.

How do I thaw snow crab legs?

The safest way to thaw snow crab legs is to place them in the refrigerator overnight. Alternatively, you can thaw them more quickly by placing them in a bowl of cold water for a few hours, ensuring they are fully submerged.

What’s the best way to cook snow crab legs?

Snow crab legs can be cooked using various methods, including boiling, steaming, and baking. The best method depends on personal preference and available equipment. Boiling and steaming are popular options for maintaining the crab’s natural flavor and tenderness.

How long do I cook snow crab legs?

The cooking time for snow crab legs depends on the method used and the size of the legs. Generally, they should be cooked for about 4 to 6 minutes when boiled or steamed, or 15 to 18 minutes when baked in a preheated oven.

Should I season the water when boiling snow crab legs?

Seasoning the boiling water with salt and spices, such as Old Bay seasoning, can enhance the flavor of the crab meat. However, it’s optional and depends on personal preference.

How do I know when snow crab legs are cooked?

Snow crab legs are typically cooked when the shell turns bright red and the meat is opaque and firm. You can also insert a meat thermometer into the thickest part of the leg; it should register 145°F (63°C) when fully cooked.

Can I eat snow crab legs cold?

Yes, snow crab legs can be enjoyed cold, especially in salads or chilled seafood platters. However, they are most commonly served hot, either steamed, boiled, or baked.

What should I serve with snow crab legs?

Snow crab legs are often served with melted butter for dipping and lemon wedges for squeezing over the meat. Other popular accompaniments include cocktail sauce, garlic aioli, and seasoned rice or steamed vegetables.

How do I remove the meat from snow crab legs?

o remove the meat from snow crab legs, use kitchen shears or a crab cracker to crack open the shells along the length of the legs. Then, gently pull the shell apart to reveal the meat inside, picking it out with your fingers or a fork.

Are snow crab legs high in cholesterol?

Snow crab legs are relatively low in fat and calories but are naturally high in cholesterol. However, they are also a good source of protein and essential nutrients like vitamin B12 and zinc.

Can I freeze cooked snow crab legs?

Yes, you can freeze cooked snow crab legs for future use. To do so, allow them to cool completely, then place them in airtight containers or freezer bags. They can be stored in the freezer for up to three months.

Storing and Reheating

You can fridge or freeze leftover crab meat inside the shell or removed from the shell.

Fridge

 If you have leftover cooked crab legs, store them in an airtight container or wrap them tightly in plastic wrap. Place them in the refrigerator and use them within 2-3 days for the best quality.

Freezer 

If you want to store crab legs for a longer period, you can freeze them. First, ensure they are completely cooled down. Then, place them in airtight freezer bags or containers, removing as much air as possible to prevent freezer burn. Frozen crab legs can last for up to 3 months in the freezer.

Reheating

Thawing: If your crab legs are frozen, thaw them in the refrigerator overnight or place them under cold running water until thawed. Do not thaw crab legs at room temperature to avoid bacterial growth.

Microwaving: While not the ideal method, you can also reheat crab in the microwave. Place the crab meat in a microwave-safe dish and cover them with a damp paper towel to prevent from drying out. Microwave on high for 1-2 minutes or until heated through, checking regularly to avoid overheating.

More Easy Seafood Recipes

• Seafood Lasagna
• Crab Cakes
• Crab Rangoon
• Crab Salad
• Seared Ahi Tuna
• Scallops
• Sheet Pan Shrimp Boil
• Air Fryer Salmon Bites

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When it comes to potatoes, you really don’t need many ingredients to transform them into something unbelievably satisfying. Toss these herb-roasted potatoes in a few seasonings, and they’re done in 30 minutes! And if you appreciate the convenience of simple recipes, try my crispy mashed red potatoes.

Why I Love This Recipe

These herb roasted potatoes are my favorite recipe to whip up as a side to any meal. Bite-size potatoes and fresh rosemary are a match made in heaven, giving you a crispy exterior, a tender center, and a savory flavor that’s completely irresistible.

Plus, this fuss-free recipe requires just one sheet pan, making preparation and clean-up so easy. The high heat of the oven brings out the potatoes’ natural sweetness and gives them the ultimate golden-brown crunch.

Paired with aromatic rosemary, savory garlic, and sharp Parmesan cheese, this is one crowd-pleasing dish. You’ll want to make a double batch!

Ingredient Notes

These herb roasted potatoes come together with just 7 ingredients. Here’s a closer look at everything you’ll need:

• Petite Potatoes: Given their small size, these potatoes cook evenly and offer the perfect balance between crispy and creamy.
• Garlic: Fresh garlic adds a savory, aromatic quality that infuses the potatoes with a deep, robust flavor. You can’t skip the garlic!
• Rosemary: Provides a woodsy element with notes of lemon, mint, and pepper. I prefer fresh rosemary for this recipe.
• Parmesan: Adds a nutty, umami-rich finish that complements the earthiness of the potatoes and rosemary. Use freshly grated Parmesan for the best taste.

Substitutions

• Potatoes: Larger varieties of potatoes, such as Yukon golds or red potatoes, can be cut into smaller pieces to emulate petite potatoes.
• Garlic: In a pinch, garlic powder can work for a more subdued flavor. Use about 1 teaspoon of garlic powder instead of 4 cloves of fresh garlic.
• Rosemary: You can use dried rosemary if fresh isn’t available. Use 1 teaspoon of dried rosemary to replace 1 tablespoon of fresh.
• Parmesan: If you don’t have Parmesan, try another hard cheese like Pecorino Romano for a slightly different flavor profile.

How to Make Herb Roasted Potatoes

Making these herb roasted potatoes couldn’t be easier! Find detailed step-by-step instructions below to walk you through the process.

Preparation

Preheat your oven to 425 degrees Fahrenheit. Meanwhile, thoroughly wash and scrub your potatoes and pat them dry. Cut them into quarters. If your potatoes are larger than 1 ½ inches round, cut them into smaller pieces to ensure they cook evenly.

Cooking

Step 1
On a greased large sheet pan, toss the potato pieces with olive oil, minced garlic, salt, and pepper until they’re well coated. Spread them in a single layer, ensuring they are not overcrowded. This may require using two sheet pans.

Step 2
Place the sheet pan in the preheated oven and roast the potatoes for about 30 minutes. At the 20-minute mark, flip the potatoes so they brown evenly on all sides.

Step 3
Once the potatoes are golden brown and tender, remove them from the oven and immediately sprinkle them with grated Parmesan cheese and fresh rosemary. Let them sit for about 5 minutes before serving!

Expert Tip

To achieve the crispiest herb-roasted potatoes, two things must happen. First, you need to arrange the potatoes flat side down on the baking sheet. This step maximizes their contact with the pan, browning them on the exterior.

Secondly, roasting them at a high heat is crucial for creating that crispy exterior while maintaining a fluffy, creamy interior. Don’t overcrowd your pan to allow the air to circulate properly and prevent steaming.

Cooking Tips

• Choose the Right Potatoes: For the best texture, opt for small, waxy potatoes. They hold their shape well during roasting and have a naturally buttery flavor.
• Uniform Pieces: Cut your potatoes into even sizes so they all cook at the same rate. Uneven pieces mean some may be overcooked or undercooked.
• Season Well: Potatoes need a generous amount of salt to bring out their flavor. Don’t be shy with the salt, then taste and adjust if necessary after they’re cooked.
• Herb Timing: If you’re using fresh herbs, add them at the end to prevent them from burning. Dried herbs can be added before roasting as they withstand higher temperatures better.

Serving Suggestions

Like any potato side dish, these herb roasted potatoes pair well with a wide range of mains. They’re a perfect match for a Mississippi pot roast or a Dutch oven pot roast.

I also love them with pan-seared pork chops, oven-roasted pork tenderloin, and pulled pork tenderloin. For a lighter option, try serving them alongside a Caprese salad, Italian pasta salad, or hearty vegetable soup.

Frequently Asked Questions

Can I make these potatoes ahead of time?

While best served fresh, you can roast the potatoes ahead and reheat them in the oven at 425 degrees Fahrenheit for 5-10 minutes to crisp them up again before serving.

Why are my potatoes sticking to the pan?

Potatoes might stick if the pan isn’t well-greased or if they’re flipped before the crust has formed. Let them roast undisturbed until they release easily, and make sure your pan is well-oiled.

Do I need to peel the potatoes?

Peeling is optional. Leaving the skin on provides extra texture and nutrients, but peeled potatoes will work just as well in this recipe.

Storing & Reheating

Herb-roasted potatoes are best enjoyed fresh, but if you have leftovers, let them cool to room temperature before storing them.

Fridge
These potatoes can be stored in the fridge. Place them in an airtight container to keep them fresh, and they’ll last for up to 3 days.

Freezer
Freezing is also an option for herb roasted potatoes. Spread the cooled potatoes on a baking sheet to freeze individually, then transfer them into a freezer-safe bag or container for up to 1 month.

Reheating
The best way to reheat herb roasted potatoes is in the oven or air fryer. Heat them at 400 degrees Fahrenheit for about 5-10 minutes until they are warm and crispy again.

More Potato Recipes

• Crispy Baked Potatoes
• Crispy Air Fryer Potatoes
• Twice Baked Potatoes
• Air Fryer Potato Skins

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Print

Herb Roasted Potatoes

These herb roasted potatoes are ultra-crispy on the outside and perfectly creamy on the inside. Using just a handful of ingredients, including fresh rosemary, garlic, and Parmesan cheese, this recipe makes a quick, easy, and crowd-pleasing side dish.

Course Side Dish

Cuisine American

Keyword oven roasted, potato recipe, potato side dish

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 181kcal

Author Anna Kate

Equipment

• Large Sheet Pan

Ingredients

• 3 pounds petite potatoes 1.5 inches round or cut to size
• ¼ cup olive oil
• 4 cloves garlic minced
• 3 teaspoons fresh rosemary chopped
• Grated Parmesan
• Cooking spray
• salt and pepper to taste

Instructions

• Preheat oven to 425 degrees F.
• Cut potatoes into quarters. The potatoes should be about 1 or 1.5 inches round. If they are larger, cut them into smaller pieces.
• On a large greased sheet pan (or 2 sheet pans to avoid overcrowding), toss the halved potatoes with olive oil, minced garlic, and salt and pepper to taste.
• Arrange the potatoes flat side down and make sure the sheet pans are not overcrowded.
• Roast for about 30 minutes, flipping them after about 20 minutes or when a golden brown crust forms on the flat side. Roast until tender and golden brown.
• Remove from the oven and sprinkle with grated parmesan cheese and toss.
• Let cool for about 5 minutes before serving.

Nutrition

Calories: 181kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 31mg | Potassium: 780mg | Fiber: 3g | Sugar: 2g | Calcium: 20mg | Iron: 1mg

The post Herb Roasted Potatoes appeared first on Southern Cravings.

With its lasagna-style layering and toasted cheesy topping, this Southern mac and cheese is a go-to for family dinners and gatherings. It’s always the first to go! If you’re a fan of homecooked, cheese-filled dishes, my oven-baked mac and cheese might just be your next favorite!

Why I Love This Recipe

I don’t think there is one dish I love more than this Southern-style mac and cheese. It’s been appearing at my family functions for as long as I can remember, and it never disappoints!

This recipe features extra sharp cheddar and Colby jack cheddar, butter, whole milk, and eggs for the most rich, comforting flavors you’ll ever try. Tossed with elbow macaroni and broiled, it’s creamy on the inside with a golden, crispy top.

There’s no need for a roux or complicated steps — just layer it like lasagna and bake. It’s perfect for anyone craving comfort food without the fuss, from busy parents to students on a budget.

Ingredient Notes

This Southern mac and cheese doesn’t contain many ingredients, but they all play an equally important role. Here’s a breakdown:

• Elbow macaroni: The classic choice for mac and cheese, macaroni holds onto the cheese sauce beautifully. Use your favorite brand!
• Extra sharp cheddar cheese: Provides a deep, tangy flavor that makes you do a double take.
• Colby jack cheddar blend: Adds a smooth, creamy texture and mild flavor.
• Large eggs: Bind all the ingredients together.
• Unsalted butter: You can’t have a Southern-style mac and cheese recipe without some butter! It gives the dish an even creamier texture and richer flavor.
• Whole milk: Gives the sauce an ultra-creamy consistency.

Substitutions

• Macaroni: You can also use rotini, fusilli, or shells. They do a great job at catching the cheese, too.
• Cheese: Feel free to mix and match different melting cheeses! Try medium cheddar, Monterey Jack, or mozzarella.
• Eggs: If you don’t have eggs, try a small amount of cream cheese.
• Butter: Margarine will work in a pinch, but the flavor won’t be the same.
• Milk: For a richer result, you can use half-and-half or a mix of milk and cream. For a lighter version, 2% milk works well.

How to Make Southern-Style Mac and Cheese

Find out how to make the BEST Southern-style mac and cheese with my easy-to-follow instructions and tips and tricks.

Preparation

Preheat your oven to 350 degrees Fahrenheit. Meanwhile, bring a large pot of salted water to a boil for the macaroni.

Cooking

Step 1
Cook the elbow macaroni until just al dente. Be careful not to overcook it, as the pasta will continue to cook in the oven.

Step 2
In a large bowl, mix the cooled, drained pasta with the melted butter, salt, and pepper. Then, incorporate the beaten eggs until well combined. Fold three cups of the sharp cheddar cheese into the pasta mixture.

Step 3
Transfer half of the macaroni mixture to a greased 9×13 casserole dish. Sprinkle two cups of the Colby cheddar cheese blend evenly over it, then layer on the remaining macaroni mixture. Reserve some cheese for the top layer to achieve that irresistible golden crust.

Step 4
Pour the milk evenly over the top layer of macaroni, then sprinkle the remaining cheese over the milk. Pouring milk at this stage helps to distribute moisture evenly, preventing any dry spots.

Step 5
Cover the dish with foil and bake for 25-35 minutes. Stir halfway through the cooking time to help the cheese melt. Remove the foil and broil until the top is brown and bubbly. Keep a close eye on the oven to prevent burning the cheese. Let the dish cool for about 10-15 minutes before serving to let it set.

Expert Tip

While many recipes call for regular cheddar, this Southern mac and cheese’s combination of extra-sharp cheddar and Colby Jack cheddar blend really sets it apart.

I recommend freshly shredding your cheese rather than using pre-shredded varieties. This extra step makes a huge difference in meltability and taste, as pre-shredded cheeses often contain anti-caking agents that affect the smoothness of your sauce.

Cooking Tips

Layer the ingredients: Like lasagna, layering the ingredients means that every bite is filled with pasta, cheese, and sauce.

Don’t skip the broil: Broiling at the end of baking gives the mac and cheese a beautifully browned and crispy topping, adding to the texture of the dish.

Stir halfway through baking: Stirring helps distribute the cheese and milk throughout the dish, ensuring there are no dry spots.

Let it rest: Allowing the mac and cheese to cool slightly before serving helps it set, making it easier to serve and eat.

Serving Suggestions

Southern mac and cheese is rich, warm, and hearty, making it the ultimate comfort food. To balance its richness, you can serve it alongside a crisp green salad, air fryer frozen broccoli, or tangy coleslaw.

For a heartier meal, pair it with mains, like boneless pork ribs, sloppy joes, or pulled pork, for a truly Southern feast.

Frequently Asked Questions

How can I prevent my mac and cheese from being too dry?

Use enough milk, and don’t overbake it! The milk should just barely cover the pasta before it goes into the oven.

What can I do if I don’t have a 9×13 casserole dish?

You can use any oven-safe dish that’s close in size. Adjust the cooking time if the dish is deeper and smaller since the mac and cheese may take longer to set.

How do I know when the mac and cheese is done?

It should be bubbly around the edges and set in the middle. A slight jiggle is okay since it will firm up as it cools.

Storing & Reheating 

This Southern-style mac and cheese makes great leftovers. Let the dish cool completely before storing it.

Fridge

Once the mac and cheese has cooled, cover the dish with plastic wrap or transfer the leftovers to an airtight container for up to 3-4 days.

Freezer

To freeze the mac and cheese, place portions in freezer-safe containers or bags. For the best quality, freeze them for up to 2 months.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit for 15-20 minutes until hot and bubbly. For individual portions, use the microwave, stirring in between intervals.

More Comfort Food Recipes

• Creamy Chicken Pot Pie
• Baby Back Ribs
• Hearty Beef Stew
• Classic Baked Ziti

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Southern-Style Mac and Cheese

This Southern-style mac and cheese recipe is a true soul food classic! With just a few ingredients, including a generous amount of freshly shredded cheese, butter, and milk, it’s unbelievably hearty, comforting, and crowd-pleasing.

Course Side Dish

Cuisine American

Keyword easy side dish recipe, macaroni and cheese, side dishes, southern, southern recipes

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Calories 579kcal

Author Anna Kate

Ingredients

• 1 lb elbow macaroni cooked al dente
• 4 cups extra sharp cheddar cheese freshly shredded
• 4 cups Colby jack cheddar blend or another cheddar blend, freshly shredded
• 3 eggs
• ½ cup unsalted butter melted
• 1 cups whole milk
• Salt and pepper to taste

Instructions

• Preheat oven to 350 degrees.
• Cook macaroni until just al dente or a little under al dente. Be careful not to overcook.
• Drain pasta and set aside. Rinse with cool water to stop the cooking. Allow to cool.
• In a large bowl, add pasta, salt, pepper, melted butter. Then, add 3 beaten eggs. Stir until well combined.
• Add three cups of sharp cheddar cheese to your pasta and mix.
• To a greased 9×13 casserole dish, add half of the macaroni mixture. Then, sprinkle two cups of Colby cheddar cheese blend over the pasta. Make sure the cheese is evenly distributed.
• Then, top with the remaining macaroni mixture (similar to making a lasagna). Then, pour the milk over your pasta.
• Sprinkle the remaining one cup of sharp cheddar cheese and two cups of colby jack over the top.
• Bake covered with aluminum foil for 25-35 minutes, stirring halfway through. It may be a bit jiggly when you take it out of the oven. It will firm up as it cools.
• Remove the foil and broil until brown.
• Let cool for about 10-15 minutes or until fully set, and enjoy!

Nutrition

Calories: 579kcal | Carbohydrates: 31g | Protein: 28g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 590mg | Potassium: 194mg | Fiber: 1g | Sugar: 2g | Calcium: 631mg | Iron: 1mg

The post Southern-Style Mac and Cheese appeared first on Southern Cravings.

I love making quick and easy recipes like this vegetable soup with ground beef because it allows me to create a healthy and delicious meal without spending hours in the kitchen. One-pot cooking means less cleanup for me and more time spent with family and friends.

Why I Love This Recipe

• Flexible: This soup is hearty enough to stand alone as a main dish. Plus, you can easily adjust the ingredients based on what you have on hand.
• Easy to make: With a simple list of ingredients and straightforward steps, this recipe is a breeze to prepare.
• Nutritious: This hamburger vegetable soup is packed with nutrient-dense veggies and lean ground beef, making it a well-balanced meal in a bowl.
• Freezer-friendly: Vegetable soup with ground beef freezes well, making it perfect for meal prep or future comfort food cravings.

Comforting Vegetable Soup With Ground Beef

Whenever I’m feeling run down or in the mood for something soul-warming, I always whip up a batch of this vegetable soup with ground beef. It’s a hearty, nourishing dish with simple, pantry-friendly ingredients that never fails to hit the spot.

This hamburger vegetable soup showcases a vibrant mix of vegetables, tender chunks of potato, and savory ground beef, all bathed in a robust, tomato-based broth.

The flavors are warm and comforting, with a hint of heat from hot sauce and a deep savoriness from Worcestershire sauce. You can serve this dish on its own, but I love to pair mine with a slice of crusty bread or a sandwich on the side to mop up the flavor-packed broth.

Ingredients For Hamburger Vegetable Soup

• Ground beef: Adds a rich, meaty flavor that makes the soup hearty and filling. I recommend 80/20 ground beef, but you can also use lean ground beef (90/10).
• Stewed tomatoes & tomato sauce: Both add rich, umami elements. Additionally, the stewed tomatoes add a nice texture. Store-bought or homemade works well here.
• Beef broth: Adds even more savory, umami flavors to the soup base. Again, store-bought or homemade beef broth or stock works equally well.
• Veggies: I use a blend of frozen green peas and carrots and canned green beans, but you can substitute them with other vegetables you prefer or have on hand.
• Idaho potatoes: Also known as russet potatoes, these add a creamy texture and hearty, earthy flavor. If you don’t have access, free to use other potato varieties like Yukon Gold.
• Seasonings: I like to keep the seasonings simple with just a mixture of salt, pepper, garlic powder, and onion powder to enhance the flavor of the other ingredients.
• Hot sauce: Adds a kick of heat. Use your favorite brand and adjust to your preference.
• Worcestershire Sauce: Gives the soup a tangy, umami depth. If you don’t have Worcestershire sauce, use tamari or soy sauce instead.

How to Make Vegetable Soup With Ground Beef

Step 1: Brown The Beef 

Start by browning the ground beef in a large Dutch oven or soup pot over medium-high heat. As the beef cooks, pour in the Worcestershire Sauce and season with salt, pepper, garlic powder, and onion powder.

Step 2: Add The Rest

After you’ve drained off any excess grease, add the hot sauce and tomato sauce, followed by the stewed tomatoes and vegetables. Drop in your chopped potatoes and give everything a good stir to combine.

Step 3: Simmer The Soup

Bring your soup to a boil, then reduce the heat to a simmer for 30 to 45 minutes until the potatoes are tender. The longer you let it simmer, the more intense the flavors become.

Recipe Variations

• Veggies: Add different vegetables like corn, celery, or bell peppers.
• Protein: Substitute ground beef with ground turkey or chicken for a lighter version.
• Potatoes: Use sweet potatoes instead of regular potatoes for a touch of sweetness.
• Legumes: Add a can of kidney beans or white beans for extra protein and fiber.
• Pasta: Stir in a cup of cooked pasta towards the end of cooking for a minestrone twist.
• Herbs: Add some fresh herbs like basil, rosemary, or thyme for added flavor.

Tips For The Best Recipe

• Simmer: For the most flavorful soup, allow it to simmer as long as possible. It’s even better the next day!
• Don’t thaw: If you’re using frozen vegetables, there’s no need to thaw them before adding them to the soup.
• Consistency: If you find your soup is too thick, just add a little more beef broth.
• Even sizes: Make sure to cut your potatoes into even-sized pieces for consistent cooking.

What To Do With Leftovers

If you have leftover vegetable soup, follow these simple storage and reheating tips: 

• Fridge: Leftovers can be kept in the fridge for up to 3-4 days. Just make sure you let the soup cool before transferring it to an airtight container.
• Freezer: Like the fridge, allow the soup to cool completely before transferring it to freezer-safe containers. It should last for at least 3 months in the freezer.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. If you’re reheating it from frozen, thaw it in the refrigerator overnight before adding it to the saucepan.

More Soup Recipes 

For more comforting recipes like this vegetable soup with ground beef, check out the following:

• Lasagna Soup
• French Onion Soup
• Vegetable Soup with Pulled Pork
• Crustless Chicken Pot Pie
• Irish Beef Stew

Frequently Asked Questions

Can I use fresh vegetables instead of frozen ones?

Absolutely! Fresh vegetables make a great addition to this soup. Since they aren’t blanched like frozen vegetables, you may want to sauté them earlier in the cooking process.

Is this hamburger vegetable soup spicy? 

The spice level of this hamburger vegetable soup varies based on how much hot sauce you add. You can add more or less depending on your preferences.

Can I use canned vegetables?

Yes, you can use canned vegetables. Just be sure to drain them before adding them to the soup.

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Hearty Vegetable Soup with Ground Beef

Vegetable soup with ground beef is the hearty, wholesome comfort food you didn't know you were craving! Packed with nourishing veggies, richly flavored beef, and a savory broth, it will warm you from the inside out. It's a one-pot recipe that's perfect for chilly evenings, potlucks, or whenever you need a satisfying and nutritious meal.

Course Dinner Recipes, Main Course

Cuisine American

Keyword cheap dinner, soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 165kcal

Author Anna Kate

Equipment

• Dutch Oven

Ingredients

• 1 pound ground beef
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• ¼ teaspoon Worcestershire Sauce
• 14.5 ounces stewed tomatoes
• 12 ounces frozen mixed vegetables
• 2 cups beef broth
• 14.5 ounces tomato sauce
• ½ teaspoon hot sauce
• 2 Idaho potatoes peeled and cut into 1 inch pieces
• salt and pepper to taste

Instructions

• In a large dutch oven or soup pot, brown ground beef over medium to high heat.
• While the meat is cooking, pour in the Worcestershire Sauce and season with salt, pepper, garlic powder, and onion powder. Drain grease as needed.
• Stir in stewed tomatoes, mixed vegetables, and broth.
• Add hot sauce and tomato sauce.
• Drop in the potatoes. Stir to combine. Then, bring to a boil, and reduce to simmer.
• Simmer for 30 to 45 minutes or until the potatoes are fork tender.

Nutrition

Calories: 165kcal | Carbohydrates: 15g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 434mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Calcium: 39mg | Iron: 2mg

The post Vegetable Soup With Ground Beef appeared first on Southern Cravings.

I love my classic skillet cornbread, but sometimes, I like to shake things up with this hot water cornbread recipe. It’s a very basic recipe that pairs beautifully with any Southern spread.

Why I Love This Recipe

This hot water cornbread is an old-fashioned, tried-and-true recipe that goes way down in the history books! It comes together with just cornmeal, hot water, and a touch of salt. Trust me, great food doesn’t have to be complicated.

Boiling water is combined with cornmeal before being fried, creating a unique texture that’s crispy on the exterior yet pillowy and soft as you bite through. It’s quick to prepare, budget-friendly, and makes an unbelievably versatile side dish.

All you need is a cast iron skillet and about 30 minutes of your time to create this traditional Southern side. Plus, it’s easy to customize with your favorite mix-ins!

Ingredient Notes

• Self-rising cornmeal: This type of cornmeal contains leavening agents that help the bread puff up slightly during frying. Both white and yellow cornmeal work well here.
• Vegetable oil: Used for frying, giving the cornbread its iconic crispy edges and golden-brown color. Use oils with high smoke points, like canola, soy, or peanut.
• Butter: To serve with your hot water cornbread, adding richness and flavor.

Substitutions

• Self-rising cornmeal: If you don’t have self-rising cornmeal, you can make your own by combining 2 cups of regular cornmeal with 3 teaspoons of baking powder and ½ teaspoon of salt.
• Vegetable oil: Bacon grease is another traditional option that adds a smoky flavor to the cornbread.

How to Make Southern Hot Water Cornbread

With just 2 main ingredients, this hot water cornbread recipe couldn’t be easier to whip together. Follow my step-by-step instructions for the best results!

Preparation

Make sure your water is already boiled – I like to use a kettle – and the cornmeal and vegetable oil are measured and ready to go.

Cooking

Step 1
In an 8-inch cast-iron skillet, heat a ½-inch layer of vegetable oil over medium-high. You want the oil to reach 350 degrees Fahrenheit, which is the ideal temperature for frying cornbread. I recommend using a thermometer to check the oil’s temperature.

Step 2
In the meantime, combine the self-rising cornmeal with 1 ½ to 2 cups of boiling water in a mixing bowl. Start with the smaller amount of water and add more as needed until the batter reaches the consistency of thick pancake batter.

Step 3
Once the oil reaches the correct temperature, use a ¼ cup measuring cup to scoop and gently pour one portion of the batter into the hot skillet. Aim to cook 3-4 cakes at a time to avoid overcrowding.

Step 4
Monitor the edges of the cornbread for signs of browning and bubbles forming, much like cooking pancakes. This is when it’s time to flip, usually after about 2-3 minutes.

Step 5
After flipping, cook the other side for another 2-3 minutes until golden brown and crispy. Repeat the process with the remaining batter, adding more oil between batches if necessary.

Step 6
Once cooked, transfer the hot water cornbread cakes to a plate lined with paper towels to drain any excess oil. While they’re still hot, sprinkle them with salt. Serve them warm with butter!

Expert Tip

Achieving perfectly crispy yet tender hot water cornbread is all about heat management. First of all, the water needs to be hot (it’s in the name afterall). The heat of the water begins the cooking process, softening the cornmeal for a smoother final texture.

Another key aspect is the temperature of the oil. Maintain it at 350 degrees Fahrenheit, especially if you’re adding more between batches. A consistent oil temperature helps each cornbread cake cook evenly and turn that perfect golden-brown color without absorbing excess oil. You may need to reduce the heat after a few batches.

Cooking Tips

• Preheat the Skillet: Heating cast-iron skillets before adding oil helps with even heat distribution and prevents sticking.
• Test Fry: Before frying a batch, test a small amount of batter. This confirms the oil is at the right temperature and gives you an idea of the cooking time.
• Avoid Overcrowding: Fry the cornbread in batches to ensure they have enough space to cook evenly and to prevent the oil temperature from dropping too much.
• Salt After Frying: Sprinkle salt on the cornbread immediately after frying while they’re still hot to help the salt stick better.

Variations

• Herbs & spices: Mix in finely chopped herbs such as chives, parsley, or dill. Or, add onion powder or garlic powder for a savory element.
• Cheesy: Add shredded sharp cheddar or pepper jack cheese for a cheesy kick.
• Sweet: For a sweeter version, add a tablespoon of sugar to the batter. Or, serve your cornbread with a drizzle of honey for a breakfast treat.
• Spicy: Add diced jalapenos, drained chilis, Cajun or Creole seasoning, or a pinch of cayenne pepper for a little heat.

Serving Suggestions

This hot water cornbread is a great complement to red beans and rice or any Southern spread. It also goes well with a hearty, comforting bowl of vegetable soup, taco soup, beef stew, or chili.

Frequently Asked Questions

How do I know when the oil is at the right temperature?

Use a thermometer to check the oil temperature. It should be around 350 degrees Fahrenheit. If you don’t have one, drop a small amount of batter into the oil. If it sizzles and rises quickly to the top, the oil is ready.

What’s the best way to flip the cornbread without breaking it?

Use a spatula with a broad surface to gently turn the cornbread, supporting the entire cake to prevent it from breaking apart. Be very careful not to splatter the hot oil!

Storing & Reheating

Hot water cornbread is best enjoyed fresh, but it can be frozen and reheated. Let it cool completely before storing it.

Room Temperature
You can store the cornbread at room temperature for a day or two. Place the cooled cornbread in an airtight container or wrap it tightly in plastic wrap. Keep it in a cool, dry place away from direct sunlight.

Freezer

Wrap each piece individually in plastic wrap followed by aluminum foil, or place them in a freezer-safe bag. Leftovers can be frozen for up to 2 months.

Reheating

To reheat, place the cornbread on a baking sheet and warm in a preheated 350 degrees Fahrenheit oven for about 5-10 minutes until heated through and slightly crispy. Avoid microwaving, as it can make the cornbread soft and chewy rather than crisp.

More Comfort Foods

• Oven-Baked Mac & Cheese
• Crab Bake
• Turkey Pot Pie with Biscuits
• American Goulash

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Hot Water Cornbread

Ready for an old school, traditional Southern recipe? This hot water cornbread recipe calls for cornmeal and hot water and makes a delicious side dish. Crispy edges and moist on the inside, it's deep fried to absolute perfection and then slathered with a little butter and salt.

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 204kcal

Author Anna Kate

Equipment

• Internal meat thermometer
• 8-inch Cast Iron Skillet
• Spatula
• Kettle

Ingredients

• 2 cups self-rising cornmeal yellow or white
• 1 ½ – 2 cups boiling water
• vegetable oil
• Kosher salt
• butter

Instructions

• In an 8-inch cast iron skillet, heat a ½ inch of oil until 350 degrees, or until shimmering but not smoking.
• In a large mixing bowl, combine the self-rising cornmeal and water. Stir until combined. The batter should resemble thick pancake batter – pourable, but not watery. Start with less water and add more as needed.
• Once the oil is hot, use a ¼ cup measuring cup to portion out one cake at a time, carefully spoon the batter into the skillet. I was able to fit 3-4 cakes at a time.
• When the edges begin to bubble and brown (just like pancakes), carefully flip the cakes and continue cooking – about 2-3 minutes per side. Work in batches, adding additional oil if necessary.
• When the cakes are done, remove them to a plate lined with paper towels. Finish with a light sprinkling of kosher salt.
• Serve warm with butter.

Nutrition

Calories: 204kcal | Carbohydrates: 39g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 171mg | Fiber: 5g | Sugar: 1g | Calcium: 5mg | Iron: 2mg

The post Hot Water Cornbread appeared first on Southern Cravings.

One of my favorite recipes to make when I’m hosting friends and family is pulled pork since it’s always a crowd-pleaser. I usually prepare my classic pulled pork shoulder recipe, but this one is great when I’m feeding a smaller crowd and don’t need so many portions!

Debating on how much pulled pork you need? See this guide for how much pulled pork per person.

Just like oven-roasted pork, this slow cooker recipe has a hassle-free preparation and minimal clean-up. It’s the kind of comfort food that satisfies everyone at the dining table, but keeps me happy as a host!

Why You’ll Love This Recipe

• Simple to make: This slow cooker pulled pork recipe doesn’t need constant monitoring like many protein recipes. Just set it and forget it!
• Kid-friendly: With the perfect balance of flavors, this dish is perfect for adults and kids.
• Versatile: You can serve pulled pork tenderloin on buns, make ​​loaded pulled pork nachos, or stir leftovers into your favorite mac and cheese. The options are endless!

Juicy Pulled Pork Tenderloin

The South is well-known for its slow-cooked, melt-in-your-mouth meat specialties, so I’m no stranger to pulled pork. While it’s more typically prepared with pork shoulder, this pulled pork tenderloin showcases a leaner, smaller cut of the pig, and it turns out just as delicious!

To infuse a rich, smoky undertone, I love to season my pork with a blend of smoked paprika, garlic powder, and onion powder. After about four or five hours in the slow cooker, the pork tenderloin turns out irresistibly tender and flavor-packed!

For a tangy sweetness and added moisture, don’t forget a dash of your favorite BBQ sauce. Serve it as the main entree, tuck it into buns, or use leftovers to bulk up casseroles.

Ingredients For Pulled Pork Tenderloin

• Pork tenderloin: This lean and tender cut absorbs flavors well. It usually comes in a pack of two, so you can freeze the other or double the recipe for leftovers. If pork tenderloin is unavailable, you can use pork shoulder for a more traditional taste and texture.
• Salt: Enhances the flavor of the pork. You can adjust the quantity to taste.
• Smoked paprika: Gives the pork a smoky, slightly spicy flavor. Regular, sweet, or hot paprika will also work if smoked paprika isn’t available.
• Garlic powder: Adds a savory, toasty, and earthy element. Not garlic powder on hand? Replace it with extra onion powder instead.
• Onion powder: Brings a mild sweetness and savory depth to the dish. Alternatively, you can use extra garlic powder in its place.
• Vegetable broth: Helps keep the meat moist and tender during cooking. You can substitute vegetable broth with water or chicken broth or stock if you’d like.
• BBQ sauce: Adds sweetness and tanginess to the pork. You can use any brand you prefer or even make your own!

How To Make Pulled Pork Tenderloin

Step 1: Season The Pork 

In a small bowl, mix together the salt, smoked paprika, garlic powder, and onion powder. Rub your spice mixture all over the tenderloin, making sure to cover it entirely for a consistent flavor throughout.

Step 2: Set Up The Slow Cooker 

Place the seasoned tenderloin in the bottom of your slow cooker. Be sure not to pour broth directly over the pork — you don’t want to wash off the freshly applied rub!

Step 3: Slow Cook The Pork 

Put the lid on your slow cooker and set it to high. You’ll need to cook the pork for about 4-5 hours, or until it’s tender enough to shred with a fork.

Read more about the best internal temperature for pulled pork.

Step 4: Shred The Pork 

Once your pork is ready, remove it from the slow cooker and shred it using two forks. After shredding, return it to the slow cooker and mix it with any remaining cooking liquid.

Add your BBQ sauce to the shredded pork, stirring well to ensure an even distribution. You can adjust the salt and sauce at this point to suit your taste.

What To Serve With Pulled Pork Tenderloin

For a complete meal, pair your pulled pork tenderloin with savory side dishes like these:

• Savory mashed sweet potatoes
• Italian pasta salad
• Easy twice-baked potatoes
• Air fryer french fries
• Crispy smashed red potatoes

Recipe Variations

• Spice it up: Add different spices like cumin or chili powder for a flavor twist. You can even use my homemade dry rub.
• BBQ sauce: Try different types of BBQ sauces to change the flavor profile each time you make this pulled pork crock pot recipe.
• Beer broth: Add a can of beer instead of vegetable broth for a deeper flavor.
• Spicy: Use a spicy BBQ sauce or add cayenne pepper for a kick.

Tips For The Best Recipe

• Rub it right: Make sure to rub the spices thoroughly into the pork to infuse the best flavors.
• Broth placement: Avoid pouring the broth over the pork to prevent washing the rub off.
• Cook on high: Cook your pork tenderloin on high for the best texture.
• Shred while warm: Make sure you shred the pork while it’s still warm to achieve that quintessential pulled pork texture.
• Have patience: If the pork isn’t tender after 4 hours, let it cook a bit longer.

What To Do With Leftovers

If you end up with leftover slow cooker pulled pork tenderloin, here’s what to do:

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Transfer the pork to a freezer-safe container. You can keep it in the freezer for up to 3 months this way.
• Reheating: Reheat leftovers in a pan over medium heat or in the microwave until hot.

Read all my tips on freezing, defrosting, and reheating pork.

Additional Recipes

If you enjoyed this pulled pork tenderloin recipe, check out some more classics like these:

• Oven-Baked Dry Rub Ribs
• Dutch Oven Pot Roast
• Crockpot Turkey Breast
• Oven Roasted Pork Tenderloin
• How to Cook a Spiral Ham

Frequently Asked Questions

Can I use a different cut of pork? 

Yes, you can! While this pulled pork crock pot recipe specifically uses pork tenderloin, you can substitute it with other cuts like pork shoulder if you prefer. The cooking time will vary depending on the cut.

Can I use a different kind of broth? 

Absolutely! I use vegetable broth in this recipe, but you can use chicken or beef broth if that’s what you have on hand. The reason for broth is to add moisture and a bit of flavor to the dish.

Can I cook the pork on low instead of high? 

Of course! If you have more time, you can cook the pork on low for 7-8 hours instead of high for 4-5 hours. It will result in a perfectly juicy and flavorful tenderloin.

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Pulled Pork Tenderloin

Pulled pork tenderloin is a quick, easy, and hearty dish that's perfect for busy days when you don’t have much time! Just season it, set the slow cooker, and come back to perfectly tender, melt-in-your-mouth meat. Perfect for BBQ pork sandwiches, potlucks, and more!

Course Dinner Recipes

Cuisine American, Asian

Keyword bbq, pork recipe, pork tenderloin

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 6

Calories 273kcal

Author Anna Kate

Equipment

• Crock-Pot
• Slow Cooker Liners

Ingredients

• 2 pounds pork tenderloin these usually come in a pack of two, freeze the other or double the recipe for leftovers
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups vegetable broth
• 1 cup BBQ sauce your choice

Instructions

• In a small bowl combine the salt, smoked paprika, garlic powder, and onion powder. Mix to combine.
• Rub your spice mixture all over the tenderloin, and then place it in the bottom of your slow cooker.
• Add the vegetable broth to the bottom of the slow cooker (don't pour it over the pork, though, so that you don't wash off your spice rub).
• Add the lid and cook on high for 4-5 hours, or until the tenderloin is easy to shred with a fork.
• Remove the pork from the crock pot, and shred with 2 forks. Return it to the slow cooker, and mix it with any liquid that might have remained in the bottom of the slow cooker.
• Add your BBQ sauce, and stir to combine. Adjust salt and sauce amounts as needed.
• Serve on buns or as the main entree.

Nutrition

Calories: 273kcal | Carbohydrates: 22g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 891mg | Potassium: 718mg | Fiber: 1g | Sugar: 17g | Calcium: 27mg | Iron: 2mg

The post Pulled Pork Tenderloin appeared first on Southern Cravings.

This melt-in-your-mouth dish brings soul-warming flavors to your table with very little hands-on effort. Ladling the delicious gravy over mashed potatoes is a crowd favorite! Whether you’re looking for a cozy weekend dinner or a hearty meal to share with family, this recipe always hits the spot.

My Mississippi pot roast requires just 7 ingredients and minimal steps yet turns out unbelievably tender, rich, and flavorful. If you enjoy straightforward, comforting meals, you have to try my classic Dutch oven pot roast.

Why I Love This Recipe

Whenever I’m hosting family and friends, I love making this Mississippi pot roast! It features classic pot roast flavors with a few of my own twists that make it extra special.

The roast turns out incredibly juicy and succulent, infused with flavors that are rich, savory, and just a touch spicy from the pepperoncini.

It’s all made in the Dutch oven, which means fewer dishes and less time spent cleaning up for me. I’m a big fan of one pot recipes. Plus, leftovers are perfect for French dips or roast beef sandwiches!

Ingredient Notes

This one-pot Mississippi pot roast recipe transforms simple ingredients into a comforting meal. Here’s everything you’ll need:

• Chuck roast: Known for its rich flavor and tender texture when slow-cooked, chuck roast is my top choice for pot roast. Select a high-quality chuck roast with good marbling.
• Ranch seasoning mix: Adds a tangy, herby flavor that complements the beef well.
• Au jus seasoning: Provides a savory, umami-rich base that deepens the overall taste of the pot roast.
• Butter: Adds richness and helps meld the flavors of the seasonings and meat.
• Pepperoncini peppers: Add a unique, tangy kick that brightens the dish and adds a slight heat. You’ll need both the peppers and the liquid from the jar.
• Beef broth: Enhances the meaty flavors and provides liquid for the roast to cook in, keeping it moist and tender.

Substitutions

• Beef: If chuck roast is unavailable, brisket or round roast can be used as alternatives. These cuts also work well with slow cooking, becoming tender and flavorful over time.
• Ranch: If you prefer to make your own ranch seasoning, mix dried parsley, dill, garlic powder, onion powder, salt, and pepper. Use the same amount of this blend as the packaged ranch seasoning.
• Au jus: A mix of beef bouillon powder, onion powder, and a pinch of sugar can emulate the flavor of au jus mix. Use in equal parts to replace the au jus packet.
• Butter: For a lighter version, reduce the amount of butter or use olive oil.
• Peppers: Banana peppers are a suitable substitute if pepperoncini peppers are not available. Use the same amount, including the juice, for a similar tangy flavor.
• Broth: Chicken or vegetable broth will work if you don’t have beef broth on hand, but they will subtly change the flavor. Use the same amount as what is called for beef broth.

How to Make a Mississippi Pot Roast

Creating this melt-in-your-mouth Mississippi pot roast couldn’t be more straightforward! Follow my step-by-step instructions for the best results.

Preparation

If the chuck roast was previously frozen, ensure it is thawed. Set your oven to 325 degrees Fahrenheit to ensure it reaches the right temperature by the time you’re ready to start roasting.

Cooking

Step 1
Heat oil in a large Dutch oven over medium-high while you season the chuck roast with salt and pepper. Sear the roast on all sides for approximately 3 minutes until it develops a brown crust. Remember to pat the roast dry with paper towels before searing to ensure a good crust.

Step 2
While the meat sears, combine the beef broth, pepperoncini juice, ranch seasoning, and au jus seasoning in a bowl.

Step 3
Once the roast is seared, remove the Dutch oven from the heat. Carefully pour the seasoning mixture over the roast, ensuring it’s well-coated. Top the roast with peppers and pats of butter.

Step 4
Cover the Dutch oven with its lid or with aluminum foil and place it in the oven. Bake for 3 ½ – 4 hours, or until the roast is tender enough to shred easily with a fork. Check the roast periodically near the end of cooking time to ensure it reaches the perfect tenderness without overcooking.

Expert Tip

The key to a melt-in-your-mouth Mississippi pot roast is in the low and slow cooking process. By allowing the roast to cook gently over several hours, the connective tissues break down, resulting in exceptionally tender meat.

A Dutch oven is particularly effective for this kind of cooking because it distributes heat evenly, allowing the meat to cook perfectly throughout. Don’t rush the cooking process—patience is key here!

Cooking Tips

• Room Temperature Meat: Bring the chuck roast to room temperature before cooking. This helps it cook more evenly, ensuring that the interior and exterior reach the correct doneness at the same time.
• Deglaze the Pot: After searing the roast, deglaze the Dutch oven with a bit of beef broth. This process lifts the flavorful bits stuck to the bottom of the pan.
• Rest Before Serving: Cover the roast and allow it to rest for at least 15-20 minutes after cooking. This allows the juices to be redistributed, ensuring the meat is moist and flavorful when served.

Serving Suggestions

This melt-in-your-mouth Mississippi pot roast pairs well with a variety of sides that complement its rich and savory flavors. Mashed potatoes or polenta can serve as the perfect base, adding a smooth, creamy texture.

For a well-balanced dish, pair the roast with vegetables like oven-roasted baby carrots, air fryer frozen broccoli, roasted green beans, or roasted asparagus.

Frequently Asked Questions

What if I don’t have a Dutch oven?

If you don’t have a Dutch oven, you can use a deep, heavy-bottomed oven-safe pot with a lid. If your pot isn’t oven-safe, sear the meat, then transfer it to a deep baking dish, cover it tightly with foil, and proceed with the oven roasting.

How can I tell when the pot roast is done?

The pot roast is done when it’s extremely tender and can easily be pulled apart with a fork. If the meat is still tough, it needs more time to cook.

Why is my pot roast dry?

If your pot roast is dry, it might not have cooked long enough or the temperature is too high. Cook it longer at a low temperature to allow tough tissues to break down, making the meat moist and tender. Also, ensure there’s enough liquid in the pot throughout cooking.

Storing & Reheating

This Mississippi pot roast makes for the best leftovers! Allow it to cool to room temperature before storing it.

Fridge
Place the cooled pot roast in an airtight container or wrap it tightly with aluminum foil or plastic wrap. It will last for up to 3-4 days.

Freezer
Freezing is a great option for extending the life of your pot roast. Slice or shred the meat, then store it in freezer-safe bags or containers with some of its juices to prevent drying out. Properly packaged, it can last up to 3 months.

Reheating
Thaw the roast overnight in the fridge if frozen, then warm it in a covered pot over low heat on the stove, adding a splash of beef broth or water if necessary to keep it moist. Alternatively, reheat it in the oven at 325 degrees Fahrenheit, covered, until heated through.

More Main Dishes

• Pulled Pork Recipe
• Beef Brisket in the Oven
• Boneless Prime Rib Recipe
• Dutch Oven Roasted Chicken

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The Best Mississippi Pot Roast

Nothing beats a home-cooked Mississippi pot roast! This melt-in-your-mouth dish brings soul-warming flavors to your table with very little hands-on effort. Whether you’re looking for a cozy weekend dinner or a hearty meal to share with family, this recipe always hits the spot.

Course Dinner Recipes

Cuisine American

Keyword beef, pot roast

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 people

Author Anna Kate

Equipment

• Dutch Oven

Ingredients

• 3-4 pounds chuck roast
• 1 tablespoon oil
• 1 packet ranch seasoning mix
• 1 packet au jus seasoning
• ½ stick of butter sliced into pats
• 6 pepperoncini peppers plus ½ cup juice from jar
• 1 cup beef broth

Instructions

• Preheat the oven to 325 degrees.
• Heat the oil in a large dutch oven over medium-high heat. Sear the chuck roast on all sides, about 3 minutes per side.
• While the roast sears, whisk together the beef broth, pepper juice, ranch seasoning, and au jus seasoning in a small bowl.
• When the roast is seared, remove the dutch oven from heat. Then, carefully pour the beef broth mixture over the roast.
• Top the roast with peppers and the pats of butter.
• Cover with the lid or aluminum foil and bake for 3 ½ – 4 hours or until the roast shreds with a fork.
• Remove the pot roast from the dutch oven and slice. Spoon juices from the crockpot over the roast before serving with mashed potatoes.

The post Mississippi Pot Roast appeared first on Southern Cravings.

Okay, so this crab rangoon recipe requires a little leg work, but I promise it’s so worth it! With my tips, you’ll be a wonton folding pro in no time. And like my crab salad, I stick to real crab meat for the best flavors and textures.

Why I Love This Recipe

You’ve probably seen crab rangoons on Chinese takeout menus, but this dish just got even better! First, making it in the air fryer means way less oil and mess than traditional deep-frying.

Second, I use real crab meat instead of imitation crab meat commonly found in restaurant versions. Combined with rich cream cheese and savory seasonings, these crispy, crunchy bites are the perfect appetizer or finger food for holiday parties, date nights, or game days.

Ingredient Notes

You only need 6 ingredients for this air fryer crab rangoon recipe! Here’s a breakdown:

• Lump crab meat: I always use real lump crab meat in my recipes. It offers the sweetest, most succulent flavor and texture. Plus, it doesn’t contain any artificial additives!
• Cream cheese: Use full-fat plain cream cheese for the creamiest results. Let it soften to room temperature before starting.
• Wonton wrappers: Look for wonton wrappers in your local Asian food market in the freezer section or the refrigerated section of grocery stores near egg roll wrappers.
• Green Onions: Add a mild, crunchy bite and a pop of color to the filling.
• Garlic: Fresh garlic cloves give the filling a slight kick and savory depth of flavor.
• Worcestershire sauce: Adds a complex umami flavor to the filling.

Substitutions

• Crab: Imitation crab, finely chopped shrimp, or even canned tuna can work in a pinch.
• Cream cheese: You can also try ricotta cheese if you don’t have cream cheese.
• Wrappers: Try rice paper or thin spring roll wrappers for a gluten-free option.
• Green onions: Chives or finely chopped shallots also work.
• Worcestershire sauce: Soy sauce is another option. Or, use tamari to make your recipe gluten-free.

How to Make

Making crab rangoon in the air fryer is easier than you might think! Follow my step-by-step instructions for the best results.

Cooking

Step 1
Add all the ingredients except crab meat to a medium mixing bowl. Stir until everything is well combined to distribute the flavors evenly.

Step 2
Gently fold the drained crab meat into the bowl with the mixed ingredients. The key here is to carefully mix the crab meat into the sauce to maintain its chunky texture.

Step 3
Lay 10 wonton wrappers on a clean, dry surface, positioning them in a diamond shape for easier folding. Cover extra wrappers with a damp cloth while you work to prevent them from drying out and becoming brittle. Place a small bowl of water near your working area.

Step 4

Spoon 1 teaspoon of the crab mixture onto the center of each wrapper. Avoid overfilling the wrappers to prevent the filling from oozing during sealing and cooking.

Step 5

Brush the top left and right edges of the wonton wrapper with water. Fold the bottom corner to meet the top edge, forming a triangle, and press firmly to seal. Pressing from the center outwards helps remove any trapped air, which can cause the rangoon to burst during cooking.

Step 6

After sealing it into a triangle, wet your fingers again and brush over the center seam.

Then, fold the left and right edges of the triangle over each other to resemble an envelope with the top open. Place them on a baking sheet.

Step 7
Set your air fryer to 370 degrees Fahrenheit. Lightly spray the basket with cooking oil to prevent sticking. Place the prepared rangoons in the basket in a single layer, ensuring they do not overlap for the crispiest results.

Step 8
Air fry the rangoons for 8 minutes, flip them over, and cook for another 2 minutes. Serve your freshly made crab rangoons warm with a side of sweet and sour sauce for dipping!

Expert Tip

The only time-consuming and “tricky” part of this air fryer crab rangoon recipe is folding the wonton wrappers. Start with one wrapper to practice your technique, then I strongly recommend working in batches to make your life easier.

Lay out and add filling to 10 wrappers at the same time. Then, seal all the wrappers and transfer them to a baking sheet as they are sealed. Continue working like this until the wrappers are filled and you are ready to air fry!

Cooking Tips

• Seal the wontons: Remember to dampen the edges of the wonton wrappers with water before folding them to ensure a proper seal and prevent the filling from spilling out.
• Filling amount: Avoid overfilling the wontons! A teaspoon of filling is enough to allow the wrapper to crisp up nicely while still encasing a generous amount.
• Small batches: Fry in small batches to prevent soggy and undercooked rangoons.

Frequently Asked Questions

How do I know when the crab rangoons are done frying?

Crab rangoons are done when they’re golden brown and crispy. This process typically takes about 4-5 minutes per side. Use tongs to remove them safely from the air fryer.

Can crab rangoons be baked instead of air-fried?

Yes! You can bake them at 375 degrees Fahrenheit for 10-15 minutes until golden brown, turning once halfway through baking. Lightly brush them with oil for a crispy exterior.

How do I seal the wontons properly to prevent leaking?

Dampen the edges of the wonton wrapper with water before folding, and press the edges together firmly. For added security, you can also crimp the edges with a fork.

Storing & Reheating

If you have leftovers, they store well! Let your crab rangoons cool to room temperature before storing them to maintain their crispiness.

Fridge

You can store crab rangoons in the fridge for up to 3 days in an airtight container. Place a piece of parchment paper between layers to prevent sticking.

Freezer
Freeze assembled but uncooked crab rangoons on a baking sheet, then transfer them to a freezer bag or container. They can be stored for up to 2 months and fried straight from the freezer. Simply add a few minutes to the cooking time!

More Seafood Recipes

• Crab Salad
• Air Fryer Salmon Bites
• Pan Seared Sea Scallops
• How to Cook Frozen Crab Legs

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Crispy Crab Rangoons (Made in the Air Fryer)

This crab rangoon recipe features irresistibly crispy wonton pockets filled with creamy, crab-packed goodness. To keep them lighter and healthier, the rangoons are cooked in the air fryer instead of a deep fryer. Try this recipe for a better-than-takeout experience at home!

Course Appetizer

Cuisine American

Keyword air fryer, Seafood, take out copy cat

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 180kcal

Author Anna Kate

Equipment

• Air Fryer

Ingredients

• 6 ounces cream cheese softened
• 8 ounces lump crab meat drained and picked
• 2 green onions chopped (about 3 tbsp)
• 48 wonton wrappers
• 2 cloves garlic minced
• 1 teaspoon Worcestershire sauce
• cooking spray I used avocado
• Sweet and sour sauce for dipping optional

Instructions

• Add all ingredients to a medium bowl, except for the crab meat. Stir until all ingredients are well combined.
• Add the drained crab meat to the bowl and gently stir.

Prep Your Work Area

• On a clean and dry counter or cutting board, lay out 10 wrappers diagonally. Like a diamond shape.
• Place a small bowl of water on your work surface. This will be used to “seal” the filling inside each wrapper.

Assemble the Crab Rangoons

• To the center of each wrapper, add 1 teaspoon of the crab mixture. Be careful not to overfill as the filling will ooze from the sides.
• Now, wet your index finger with water and brush the top left and right edges of each wonton wrapper.
• Fold the bottom corner of the wrapper to meet the top edge, forming a triangle. Press down to secure.
• Working from the center, gently press the air out from around the filling. Be careful not to push the filling out of the wrapper.
• Then, wet fingers again and brush over the center, folding the left and right edges of the triangle over each other. (This should look like an envelope with the top open). Place on a baking sheet until ready to air fry.

Cook

• Preheat the air fryer to 370 degrees. Lightly spray the basket of your air fryer.
• Working in batches, place the rangoons in a single layer and air fry for 8 minutes. Flip and cook for 2 more minutes.
• Serve warm with sweet and sour dipping sauce.

Notes

I strongly recommend working in batches. For example, add filling to 10 or so wrappers at once. Then, seal all the wrappers and transfer them to a baking sheet as they are sealed. Continue working like this until the wrappers are filled and you are ready to air fry.

Nutrition

Calories: 180kcal | Carbohydrates: 28g | Protein: 13g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 19mg | Sodium: 654mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Calcium: 113mg | Iron: 2mg

The post Crab Rangoon appeared first on Southern Cravings.

This boneless pork ribs recipe requires minimal ingredients but yields maximum flavor! If you love ribs, you’ll also enjoy my oven-roasted ribs, another favorite that’s just as simple to make.

Why I Love This Recipe

Boneless pork ribs are my go-to recipe when I need a hands-off and fuss-free way to make ribs. With just three ingredients — country-style pork ribs, dry rub, and barbecue sauce — this dish couldn’t be more straightforward to throw together! Plus, no grill is required.

Simply season the ribs, then bake them low and slow for fall-apart tender, mouthwatering, and succulent results every time. Whether you’re hosting a game day get-together, backyard potluck, or a party, this crowd-pleasing recipe is always a winner!

Ingredient Notes

You only need three basic ingredients to make these boneless pork ribs! Here’s a closer look:

• Country-style pork ribs: Country-style pork ribs are sold as bone-in or boneless, so check for the label “boneless” at the grocery store. Check out this guide to the different types of ribs if you need help choosing.
• Dry rub: I use a homemade dry rub blend to infuse the pork with savory, spicy flavors before it hits the oven. You can use premade mixes or customize your own with ingredients like paprika, brown sugar, garlic powder, and salt.
• Barbecue sauce: Adds a sweet, tangy, and smoky finish to the ribs, complementing the spices in the dry rub. Use your favorite brand and variety!

Substitutions

• Pork ribs: If you can’t find country-style pork ribs, you can use boneless pork shoulder cut into strips. Just note that the cooking times may vary.
• Dry rub: You can mix equal parts of whatever spices you have on hand. Think onion powder, cumin, and smoked paprika.
• Barbecue sauce: If you want less sugar, make a homemade barbecue sauce out of tomato paste, vinegar, Worcestershire sauce, and a drizzle of honey.

How to Make Boneless Pork Ribs

Learn how easy it is to make these boneless pork ribs with my step-by-step instructions below.

Preparation

Before you start, wash and pat your country-style pork ribs dry. If you’re using a homemade dry rub, mix your spices in a small bowl.

Cooking

Step 1
Line a 9×13 casserole dish with foil and lightly grease it with cooking oil or spray. This helps make cleanup easier and prevents the ribs from sticking.

Step 2
Apply the dry rub evenly to all sides of the ribs, then place them in the prepared dish. For extra flavor, let the ribs sit with the rub on them for 15 minutes or even overnight in the fridge.

Step 3
Cover the dish with another piece of foil, crimping the edges. Sealing the edges helps to lock in steam, keeping the ribs moist during cooking.

Step 4
Bake the ribs at 325 degrees Fahrenheit for 2 ½ to 3 hours. Resist the urge to frequently check the ribs. Opening the oven door lets out heat and steam, which can dry out the meat.

Then, remove the ribs from the oven and baste with BBQ sauce. Return the ribs to the oven to broil for a few minutes.

Remove the meat from the oven and shred with forks. You can serve this as the main course, but I like to serve this on a bun with coleslaw and more BBQ sauce!

Expert Tip

An often overlooked but critical step is letting the meat rest for about 5-10 minutes after cooking. This resting period gives the juices time to redistribute throughout the meat, giving you the most moist and flavorful ribs.

Don’t waste all that hard work and effort by serving your boneless pork ribs too early! You want to be sure the meat easily shreds, otherwise, continue cooking.

Also, make sure to liberally apply the dry rub. It seasons the meat and forms a crust that locks in its juices.

Cooking Tips

• Room-temperature meat: Let the ribs sit at room temperature for about 30 minutes. This ensures even cooking by reducing the temperature difference between the outside and the inside of the meat.
• Use a thermometer: To check for the perfect doneness, use a meat thermometer. The ribs are done when they reach an internal temperature of 145 degrees Fahrenheit.
• Baste with barbecue sauce: If you prefer a sticky, caramelized exterior, baste the ribs with barbecue sauce during the last 30 minutes of cooking.
• Broil the ribs: For a crispy, charred exterior, broil the ribs for a few minutes after baking. Watch them closely to prevent burning.

Variations

• Spicy BBQ: Add extra heat to your dish by incorporating more cayenne pepper into the dry rub or mixing hot sauce with the barbecue sauce.
• Honey-garlic: For a sweeter, aromatic twist, mix honey and minced garlic into your barbecue sauce.
• Asian-style: Substitute the barbecue sauce with a glaze made from soy sauce, hoisin sauce, honey, and a touch of five-spice powder.

Serving Suggestions

Pair these boneless pork ribs with hearty sides that complement their rich flavors. A zesty Italian pasta salad brings a refreshing contrast.

For an ultra-comforting meal, serve them with baked potatoes, baked mac and cheese, or creamy mashed potatoes made in a pressure cooker.

Frequently Asked Questions

What if my pork ribs are still tough after cooking?

If your ribs are tough, they likely need more cooking time. Toughness in pork ribs usually indicates that the connective tissues haven’t fully broken down. Return them to the oven, checking on them every 20-30 minutes until they reach your desired tenderness.

Can I marinate boneless pork ribs instead of using a dry rub?

Marinating is a great alternative that can infuse the ribs with moisture and flavor. Marinate your ribs for at least 4 hours or overnight in the refrigerator for the best results, turning them occasionally to evenly distribute flavors.

What’s the best way to apply the dry rub?

Apply the dry rub generously on all sides of the ribs, using your hands to press the spices into the meat’s surface.

Storing & Reheating

If you have leftover boneless pork ribs, let them cool to room temperature before storing them.

Fridge

Place the cooled ribs in an airtight container or wrap them tightly in aluminum foil or plastic wrap for optimal freshness. They will last for 3-4 days if stored properly.

Freezer

Freezing is a great option for extending the life of your boneless pork ribs. Wrap the ribs tightly in plastic or place them in a freezer bag, squeezing out as much air as possible. They can be frozen for up to 3 months this way. Remember to label the package with the date.

Reheating

The best way to reheat boneless pork ribs is in the oven. Preheat your oven to 325 degrees Fahrenheit, place the ribs in a baking dish with a splash of water or barbecue sauce to keep them moist, and cover with foil. Heat the ribs for about 20-25 minutes until warm.

More Meat Recipes

• Oven-Baked Dry Rub Ribs
• Boneless Prime Rib Recipe
• Grilled Pork Chops
• Oven Roasted Pork Tenderloin

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Tender & Juicy Boneless Pork Ribs

These boneless pork ribs are unbelievably juicy and melt-in-your-mouth tender! Bring the rich flavors of the South to your table with this classic comfort food that’s as easy to make as it is delicious.

Course Dinner Recipes

Cuisine American

Keyword bbq, pork recipe

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8

Calories 190kcal

Author Anna Kate

Ingredients

• 2 1/2-3 pounds country style pork ribs also labeled as boneless pork ribs or country style
• Dry rub of your choice
• ¼ cup BBQ sauce

Instructions

• Line a 9 x 13 casserole dish with foil. Lightly grease with cooking spray.
• Pat each rib dry with paper towels.
• Apply the dry rub all over the ribs and place in the dish.
• Cover with foil and bake at 325 for 2 1/2 to 3 hours.
• Remove the dish from the oven. Baste the meat with the BBQ sauce of your choice.
• Return to the oven to broil for 2-3 minutes or until the sauce begins to caramelize. Be careful not to burn!
• Shred the meat with a fork. Add to a plate with sides or on a bun for a BBQ sandwich. Add more BBQ sauce as desired.

Nutrition

Calories: 190kcal | Carbohydrates: 4g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 150mg | Potassium: 314mg | Fiber: 0.1g | Sugar: 3g | Calcium: 23mg | Iron: 1mg

The post Boneless Pork Ribs appeared first on Southern Cravings.

Much like my crab cakes, I use real over imitation crab meat in this recipe to avoid artificial flavors and other synthetic ingredients. Trust me, it tastes way better too! Plus, no cooking is required for this crab salad, meaning minimal fuss and more enjoyment for you!

Why I Love This Recipe

When summer rolls around, I make this crab salad recipe on repeat! Nothing can beat the sweet, succulent flavors of jumbo lump crab meat, especially combined with a rich, creamy sauce and traditional seafood seasonings like Old Bay.

The preparation is also as straightforward as it gets! Everything comes together in a matter of minutes, then all that’s left is to let it chill in the fridge to meld the flavors. Whether you’re hosting a backyard barbecue, going to a potluck, or just want a nutritious, high-protein lunch, this salad fits the bill!

Ingredient Notes

This crab salad recipe combines fresh, flavorful ingredients for the quintessential summer dish. Here’s a closer look:

• Jumbo lump crab meat: You can use fresh or frozen lump crab meat for this salad. You can even make your own baked crab legs and use this meat.
• Veggies: I use red onion and celery to add a savory crunch that complements the crab meat and gives the salad a nice bite and depth of flavor.
• Mayonnaise & sour cream: Provide a creamy and slightly tangy base for the salad. Use full-fat sour cream and mayonnaise for the best results.
• Lemon juice: A classic seafood pairing! Lemon brightens up the salad and enhances the natural sweetness of the crab. Use freshly squeezed lemon juice.
• Seasonings: I use Old Bay and celery salt to give the salad a warm, slightly spicy, and authentically coastal flavor. You can use store-bought or homemade seasonings.

Substitutions

• Crab meat: If fresh crab meat is unavailable or out of your budget, canned lump crab meat makes a convenient alternative. Drain it thoroughly before use.
• Veggies: Instead of red onion and celery, try shallots, cucumbers, or bell peppers.
• Sauce: For a lighter version, use Greek yogurt to replace mayonnaise and sour cream.
• Lemon juice: If you’re out of fresh lemons, use an equal amount of lime juice or a ½ teaspoon of white wine vinegar.
• Old Bay seasoning: If you don’t have any Old Bay, use paprika, cayenne, and ground mustard. Start with 1 teaspoon of paprika, then add a pinch of cayenne and ground mustard, adjusting both to taste.

How to Make

Learn how easy it is to make this crab salad with my step-by-step instructions below.

Preparation

Place the crab meat on a paper towel to remove excess moisture. Gently press the crab meat with the paper towel, being careful not to break up the lumps. Finely chop the red onion and celery into small, consistent pieces.

Assembly

Step 1
Combine the mayonnaise, sour cream, lemon juice, Old Bay seasoning, black pepper, and celery salt in a bowl. Whisk the sauce until it’s smooth and the seasonings are incorporated.

Step 2
Add the onion and celery to the dressing mixture. Stir to evenly distribute and coat the vegetables.

Step 3
Pour the dressing over the crab meat in a mixing bowl. Gently combine the ingredients. Use a folding motion rather than stirring to maintain the “lumps” of crab meat.

Step 4
Refrigerate the salad overnight to allow the flavors to marry. Cover the bowl with plastic wrap before refrigerating it to keep the salad fresh.

Step 5
Before serving, garnish your crab salad with fresh parsley and a sprinkle of additional Old Bay seasoning for a pop of color.

Expert Tip

Even though store-bought crab salad from the deli is most often made with imitation crab, I can’t stress how much better fresh lump crab meat is in both flavor and texture.

The way you combine the crab meat with the dressing is just as critical here! Gently fold the meat into the dressing, rather than stirring vigorously, to preserve the lumps of crab. This step gives the salad a more satisfying creamy yet chunky texture.

Serving Suggestions

Crab salad is the perfect dish to bring to summer celebrations like 4th of July. For a complete spread, pair it with other summery options like Caprese salad, Southern pear salad, and zesty Italian pasta salad.

You can serve it on top of a bed of mixed greens drizzled with a light vinaigrette or tuck it inside a hoagie for a comforting meal. The creamy, rich flavors of this crab salad also complement crispy crostini or crackers, making it perfect for brunch or as an appetizer at your next gathering.

Cooking Tips

• Quality of crab meat: For the best flavor and texture, always choose high-quality, fresh or pasteurized lump crab meat. Imitation crab will not provide the same results.
• Chilling time: I highly suggest chilling the crab salad in the refrigerator for at least a few hours or overnight to let the flavors meld together for a more cohesive taste.
• Serving temperature: Remove the salad from the fridge and let it sit at room temperature for 10-15 minutes before serving to make the flavors more pronounced and enjoyable.

Frequently Asked Questions

How do I prevent my crab salad from becoming watery?

Ensure that the crab meat is thoroughly drained of any liquid and that the vegetables you use are not overly watery. If you are adding watery ingredients, mix them in just before serving.

What can I do if my crab salad tastes bland?

Adjust the seasoning with additional Old Bay, a bit more lemon juice for acidity, or salt and pepper. Tasting and adjusting the seasoning after the salad has chilled for a few hours can also help, as flavors meld and become more pronounced.

How can I ensure my crab salad is safe to eat during outdoor events?

Keep crab salad chilled until serving time by placing the serving dish over a bowl of ice, and don’t leave it out for more than 2 hours (1 hour if the temperature is above 90 degrees Fahrenheit).

Storing & Reheating

Crab salad is best enjoyed fresh but can be kept in the refrigerator for later.

Fridge

Crab salad can be stored in the fridge for up to 3-4 days. Use an airtight container to keep it fresh and prevent it from absorbing other odors.

Freezer

I don’t recommend freezing crab salad due to the mayonnaise and sour cream, which do not freeze well and can cause the salad to become watery and separated once thawed.

More Seafood Recipes

• Crab Rangoon
• Air Fryer Salmon Bites
• Pan Seared Sea Scallops
• How to Cook Frozen Crab Legs

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Easy Crab Salad (Made with Real Crab)

This easy-to-make crab salad is perfect for any occasion, especially summer get-togethers! Made with lump crab meat, fresh veggies, creamy sauce, and classic seafood seasonings, it’s packed with authentic flavors in every bite. It’s delicious on a hoagie roll, as a dip with crackers, or served on top of salad greens.

Course Appetizer

Cuisine American

Keyword dip recipe, salad, Seafood

Prep Time 20 minutes minutes

Resting Time 8 hours hours

Servings 8

Calories 177kcal

Author Anna Kate

Ingredients

• 16 ounces lump crab meat not imitation crab
• ⅓ cup red onion chopped (½ small onion)
• ½ cup celery chopped (1 stalk)
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tablespoon lemon juice
• 1 ½ tsp Old Bay seasoning
• ½ tsp black pepper
• ½ tsp celery salt
• fresh parsley for garnish optional

Instructions

• Drain liquid from crab meat and place in a medium sized bowl.
• In a separate bowl, make the dressing. Combine mayo, sour cream, lemon juice, Old Bay, pepper and celery salt in a small bowl. Whisk to combine.
• Stir in onion and celery.
• Pour dressing mixture over crab meat and gently stir. You don’t want to stir the crab meat too much and ruin any “lumps” of crab.
• Refrigerate overnight to allow flavors to marry. Garnish with fresh parsley and additional Old Bay if desired.

Nutrition

Calories: 177kcal | Carbohydrates: 2g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 718mg | Potassium: 169mg | Fiber: 0.3g | Sugar: 1g | Calcium: 50mg | Iron: 1mg

The post Crab Salad appeared first on Southern Cravings.

When hosting a crowd, you need a simple yet delicious dessert like this banana pudding recipe in your back pocket. You can whip up this family favorite with just a few ingredients in no time!

Why I Love This Recipe

My aunt makes this no-bake banana pudding recipe every year for our family lake trip, and I’m not kidding when I say it makes a BIG batch!

The creamy blend of French vanilla pudding, paired with the natural sweetness of bananas and the crunch of vanilla wafers, can only be described as heavenly. Plus, all the ingredients are budget-friendly, making it perfect for large family or potluck-style parties.

This classic recipe is great for anyone looking for a quick, delicious dessert — it’s especially kid-friendly and easily customizable. Best of all, no oven is needed, making it a go-to for warm days when you want an indulgent treat without the heat.

Ingredient Notes

This banana pudding recipe only calls for 7 ingredients, to be exact. Here’s everything you’ll need:

• Vanilla Wafers: Provide a sweet, vanilla flavor and a crisp texture that contrasts the creamy layers. The most popular brand is Nilla, but you can use any type you prefer.
• Bananas: Bananas add a natural sweetness and soft texture. Make sure to use ripe bananas that are still firm for the best results.
• Milk: I use regular milk, but you can use whole milk for a creamier consistency.
• French Vanilla Pudding: Since this is a no-bake recipe, it’s important to use an instant French vanilla pudding mix that doesn’t require any cooking to activate.
• Cream Cheese: Gives the pudding a rich, tangy flavor and a smooth, thick texture.
• Sweetened Condensed Milk: Provides sweetness and a dense, creamy texture.
• Frozen Whipped Topping: Adds lightness and fluffiness to the dish, balancing the richness of the cream cheese and condensed milk.

Substitutes

• Graham crackers or shortbread can be used instead of vanilla wafers for a different texture and a slightly more buttery flavor.
• You can also try regular vanilla, banana, or even butterscotch pudding mix.
• Mascarpone cheese can be used instead of cream cheese for a sweeter, richer flavor.
• If you don’t have condensed milk, a mixture of evaporated milk and sugar (¾ cup sugar to 1 cup evaporated milk) will work in a pinch.
• Freshly whipped cream can be used for a richer taste and slightly heavier texture.

How to Make

Follow my step-by-step instructions below for the easiest way to make a banana pudding recipe.

Preparation

Slice the bananas into even, medium-thick rounds for a consistent texture throughout the pudding. To prevent the bananas from browning, you can lightly toss them in lemon juice. This won’t affect the taste but will keep them looking fresh.

Assembly

Step 1
Layer the bottom of your dish with one bag of vanilla wafers, followed by a layer of sliced bananas. For a firmer base, you can briefly dip the wafers in milk before layering.

Step 2
Combine the milk and French vanilla pudding mix in a bowl. Whisk or use an electric mixer until the mixture is well-blended and smooth.

Step 3
In a separate bowl, blend the softened cream cheese and sweetened condensed milk until the mixture is smooth. Gently fold the thawed whipped topping into the cream cheese mixture. Folding in the topping, rather than stirring, keeps the mixture light and airy.

Step 4
Combine the cream cheese mixture with the pudding mixture, stirring until well integrated. Don’t forget to fold it together gently to prevent the mixture from losing its light and airy texture.

Step 5
Pour the combined mixture over the layered cookies and bananas, spreading it evenly to cover everything. A spatula works best for this part. Then, top the pudding with the remaining vanilla wafers before chilling and serving.

Expert Tip

Make sure your cream cheese is at room temperature, and your whipped topping is properly thawed for a smooth, lump-free banana pudding consistency. When you’re combining the cream cheese mixture with the pudding mixture, the key is to fold gently to prevent the dessert from turning out too dense.

Layering the wafers and bananas evenly is equally important for the perfect balance of flavors and textures in each spoonful. If you follow these simple tips, you’ll always have consistent and successful results!

Recipe Tips

• Banana Ripeness: Use ripe but firm bananas to prevent them from becoming mushy.
• Layering: Evenly layer the wafers and bananas for a consistent texture and flavor in every bite.
• Chill Time: While I recommend a minimum of 4 hours for chilling, overnight often yields the best results.

Variations

• Nuts: Sprinkle chopped nuts like pecans or walnuts over each layer for added crunch.
• Berries: Mix in fresh berries like strawberries or blueberries with the bananas.
• Spiced: Add a pinch of cinnamon or nutmeg to the pudding for a warm, spiced flavor.

Frequently Asked Questions

How long should I chill the pudding before serving?

Chill the pudding for at least 4 hours to allow the flavors to meld and the texture to set properly.

What’s the best way to fold in the whipped topping?

Use a spatula and gently fold it in to maintain a light and airy texture, avoiding overmixing.

How can I tell if the cream cheese is at the right temperature for blending?

The cream cheese should be soft to the touch but not melting. It should blend smoothly without lumps. If it’s too cold, it’ll be lumpy; too warm, and it may make the mixture runny.

Storing

Follow these simple storage tips to make the most out of your banana pudding recipe:

Fridge
Place the pudding in an airtight container or cover the serving dish with plastic wrap. It will last up to 3 days, but the texture is best within the first 24-48 hours.

Freezer
I don’t recommend freezing this banana pudding recipe, as it will alter the texture of the cream and bananas too much.

More Desserts

• Air Fryer Cinnamon Roll Bites
• Baked Apple Recipe
• Chocolate Bundt Cake
• Granny’s Classic Ambrosia Salad

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Creamy Banana Pudding (7 Ingredients)

This no-bake banana pudding recipe is not your typical banana pudding! Vanilla wafers and fresh banana coins are layered between sweet, creamy pudding. This crowd-pleasing dessert makes a big batch, perfect for large family gatherings with many mouths to feed.

Course Dessert Recipes

Cuisine American

Keyword crowd pleasing recipes, dessert, no-bake dessert

Prep Time 1 hour hour

Resting Time 4 hours hours

Total Time 5 hours hours

Servings 16

Calories 234kcal

Author Anna Kate

Equipment

• 1 Deep 9×13 inch casserole dish a lasagna pan works well for this recipe
• 2 Mixing Bowls large and medium-sized
• 1 Silicone Spatula

Ingredients

• 2 boxes Nilla Wafers
• 6-8 bananas peeled and sliced
• 2 cups milk
• 5 ounces French vanilla pudding
• 8 ounces cream cheese softened
• 14 ounces sweetened condensed milk
• 12 ounces Cool Whip thawed

Instructions

• Layer 1 bag of cookies and all the bananas in the bottom of a deep-dish 9×13 inch casserole.
• In a large bowl, combine the milk and pudding mix and blend well using whisk or mixer.
• Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
• Next, fold the cool whip into the bowl of cream cheese mixture.
• Then, add the cream cheese mixture to the large bowl of pudding mixture. Stir until well blended.
• Pour the mixture over the cookies and bananas. Gently spread until evenly distributed. Then, cover with the remaining cookies.
• Cover the pudding and allow to set in the refrigerator for 4 hours before serving.

Nutrition

Calories: 234kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 215mg | Potassium: 359mg | Fiber: 1g | Sugar: 33g | Calcium: 175mg | Iron: 0.2mg

The post Banana Pudding Recipe appeared first on Southern Cravings.

If you’re a fan of hearty, cheese-laden meals, you’ll love this crab bake! It’s super easy to prepare and a real crowd-pleaser. I always make it when I’m hosting friends and family, along with my baked ziti with Italian sausage.

Why I Love This Recipe

This crab bake recipe features a luxurious blend of seafood and comforting Italian flavors. It’s like a seafood lover’s dream merged with the coziness of lasagna.

There is no imitation seafood here, either — only real lump crabmeat and fresh shrimp! Once baked with melty cheese, tender lasagna, and fresh parsley this dish has the perfect combination of sweet, savory, creamy, and bright elements.

Ingredient Notes

Creating the perfect crab bake is simple, especially when you start with the best ingredients. Here is everything you’ll need:

• Lasagna: Makes up the foundation, holding the layers of cheese and seafood together.
• Roux: I make a classic butter and flour roux to add richness and depth. For more information, check out my post on how to make a roux.
• Milk: I use regular milk, but you can try whole milk for a more indulgent consistency.
• Parmesan: Its sharp, salty taste elevates the flavors and adds an Italian touch.
• White pepper: Offers a subtle warmth and complements the delicate seafood without overpowering it.
• Ricotta cheese: Just like regular lasagna, you’ll need a creamy, mildly sweet layer to hold the crab bake together and balance the robust flavors.
• Egg: Binds the ricotta mixture, maintaining a cohesive, luxurious layer.
• Garlic: Its punchy and intensely savory notes infuse the dish with a complex flavor.
• Mozzarella: Melts into gooey goodness, adding a comforting taste that pairs with the sweet crabmeat well.
• Parsley: Brings a fresh, herbal note, brightening the rich flavors.
• Shrimp: Their slight sweetness pairs perfectly with crab. I recommend using fresh shrimp, but frozen shrimp will also work.
• Crabmeat: The star of the show! Lump crabmeat brings a delicate, sweet flavor that’s irreplaceable.

Substitutes

• For a gluten-free crab bake, use gluten-free lasagna noodles and a gluten-free flour blend.
• Pecorino Romano or Grana Padano make great Parmesan substitutes.
• If you don’t have ricotta cheese, try cottage cheese.
• Instead of mozzarella, experiment with provolone, fontina, burrata, or young Gouda.

How to Make

Learn how easy it is to make a crab bake with my straightforward, step-by-step instructions.

Step 1

Start by cooking the lasagna noodles as per the package instructions. Once cooked, drain them and lay them out separately to prevent sticking.

Step 2

In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth, then gradually add the milk, continuously whisking until the sauce thickens. Remove from the heat and stir in ½ cup of Parmesan, along with salt and white pepper.

Step 3

In a separate bowl, mix together the ricotta, egg, garlic, 2 cups of mozzarella, and parsley. In another bowl, combine the drained crabmeat with the chopped shrimp.

Step 4

In a greased 9×13 baking dish, start with a layer of sauce, then noodles, then a layer of the ricotta mixture, and finally a layer of the seafood mixture.

Repeat these layers, finishing with a top layer of noodles, sauce, and the remaining mozzarella and parmesan cheese.

Step 5

Cover the dish and bake it at 350 degrees Fahrenheit for 30 minutes. Uncover the dish and continue baking for an additional 10 minutes until the top is golden and bubbly. Let the crab bake rest for 20 minutes before serving to allow it to set.

Expert Tip

Fresh, high-quality lump crabmeat and shrimp are essential for the best flavor. They both add a subtle depth and sweet element that elevates the dish much better than imitation or frozen seafood.

Similarly, using freshly grated cheeses rather than pre-shredded options makes the taste and texture of your crab bake so much better! This is one recipe I don’t recommend cutting corners on. I promise it’s worth it!

Cooking Tips

• Keep the Noodles Separate: Prevent the lasagna from sticking together by laying the noodles out in a single layer while you prep the other ingredients.
• Layering Technique: Make sure each layer is evenly spread to create a perfect balance of flavors and textures in every bite.
• Baking Time: Monitor the crab bake during the final minutes of uncovered cooking to ensure a perfectly golden top without burning it.

Serving Suggestions

This crab bake is a showstopper on its own, but here are some ideas to make it a complete meal:

• Salad: Pair it with a light, crisp green salad or a Caprese salad for extra nutrients.
• Bread: Serve it with slices of crusty French bread or garlic bread to soak up the delicious sauce. You can even pair it with skillet cornbread or cornbread muffins. 
• Vegetables: Roasted asparagus or air fryer broccoli make great side dishes that complement the flavors well.

Frequently Asked Questions

Can I prepare this crab bake in advance?

Yes, you can assemble the crab bake a day in advance and keep it refrigerated. Just add a few extra minutes to the baking time when you’re ready to cook it.

Is it possible to use canned crab meat?

While I suggest using fresh lump crabmeat for its superior flavor, canned crabmeat makes a convenient alternative. Just ensure it’s well-drained before adding it to the bake.

How do I make my crab bake creamier?

For a creamier texture, you can add more cheese to the ricotta mixture or increase the amount of sauce. Adding a splash of cream to the sauce can also increase its creaminess.

Storing & Reheating

The good news is this crab bake stores unbelievably well. Just make sure you let it cool to room temperature.

Fridge
To keep it at its best, transfer any leftovers to an airtight container. It will stay fresh for up to 3 days this way.

Freezer
If you’ve made a large batch, you can also freeze portions of the crab bake. Wrap them in freezer-safe containers or bags, and they can be kept frozen for up to 2 months. 

Reheating

Thaw the crab bake in the refrigerator overnight and reheat it in the oven at 325 degrees Fahrenheit until warm throughout.

More Seafood Recipes

• Baked Crab Legs
• Crab Leg Seasoning
• Easy Crab Cakes
• Low Country Shrimp Boil
• Pan Seared Sea Scallops

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Easy Crab Bake Recipe (Seafood Lasagna)

This crab bake is super rich, comforting, and indulgent! It’s loaded with lump crabmeat, fresh shrimp, and plenty of punchy Parmesan cheese, all served between layers of lasagna noodles. Just like a seafood lasagna! Try it with a light salad and bread for a seafood twist on a classic Italian favorite!

Course Dinner Recipes

Cuisine American, Italian

Keyword casserole, crab, Seafood, Shrimp

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 677kcal

Author Anna Kate

Ingredients

• 1 pound lasagna noodles
• 4 tablespoons butter
• ¼ cup all purpose flour plus 1 tablespoon
• 3 cups milk
• 1 cup parmesan cheese freshly grated, divided
• ½ tablespoon salt
• ¼ tablespoon ground white pepper
• 30 ounces ricotta cheese
• 1 egg
• 2 teaspoons garlic minced
• 2 ½ cup mozzarella cheese grated and divided
• ½ cup fresh parsley chopped
• 2 pounds jumbo shrimp uncooked, peeled, roughly chopped into ½ inch pieces
• 2 pound lump crabmeat picked and drained

Instructions

• Cook pasta according to package directions, drain and separate.
• In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off the heat add 1/2 cup parmesan cheese, salt and pepper.
• In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine.
• Drain crab meat. In a separate bowl, mix shrimp and crab. Set aside
• In a greased 9 x 13 inch pan, layer 1 cup sauce in pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.
• Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 20 minutes to set.

Nutrition

Calories: 677kcal | Carbohydrates: 46g | Protein: 58g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 260mg | Sodium: 1773mg | Potassium: 661mg | Fiber: 2g | Sugar: 5g | Calcium: 684mg | Iron: 2mg

The post Cajun Seafood Lasagna Recipe appeared first on Southern Cravings.

Other than my air fryer poached eggs, this egg salad is one of the most straightforward recipes I know! Seriously, it requires just 5 basic kitchen staples and about 15 minutes. Does it get much easier than that?

Why I Love This Recipe

When I’m in the mood for something simple and satisfying, I always whip up my favorite egg salad recipe. Once the eggs are boiled, everything comes together in one bowl, making it great for busy days when you’re short on time!

The texture is creamy with just the right amount of chunkiness. Plus, the addition of mayonnaise, Dijon mustard, and chives creates a classic and comforting flavor. Whether you’re whipping up a quick lunch or planning meals for the week, this is the egg salad recipe you need!

Ingredient Notes

Creating the best egg salad requires just a few key ingredients. Here’s what you’ll need:

• Eggs: Look for farm-fresh eggs to give your salad a rich, creamy flavor and texture.
• Mayonnaise: Mayo brings everything together, adding creaminess and a little tang.
• Dijon mustard: Provides a sharp, tangy note that cuts through the richness of the eggs and mayonnaise. Use your favorite brand, but smooth is best.
• Chives: Add a pop of color and a hint of onion flavor without overpowering the salad.

Substitutions

• Eggs: For a healthier egg salad, incorporate more egg whites than yolks.
• Mayonnaise: For a lighter alternative, you can use Greek yogurt or mashed avocado.
• Dijon mustard: If Dijon is too strong for your taste, try yellow mustard or even honey mustard for a sweeter touch.

How to Make the Best Egg Salad

Find out how to make the best egg salad recipe with my easy-to-follow instructions below.

Preparation

I like to use my pressure cooker hard-boiled eggs recipe for the best results. However, you can use a pot on the stovetop. Place your eggs in a large pot and cover them with cold water by an inch.

Bring the water to a boil over high, then cover the pot and remove it from the heat. Let it stand for 10-12 minutes. Starting with cold water and then bringing the eggs to a boil helps prevent cracking and ensures even cooking.

Assembly

Step 1
Peel the boiled eggs and discard the shells. Gently roll each egg on the countertop to crack the shell before peeling. Peeling the eggs under water can also help remove the shell more cleanly.