Sides - Southern Cravings

Southern Pineapple Casserole Recipe

Anna Kate — Tue, 07 May 2024 10:30:00 +0000

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:

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

Total Time 30

Servings

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

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

Old Fashioned Southern Squash Casserole

Anna Kate — Mon, 06 May 2024 17:05:03 +0000

There’s something so heartwarming and nostalgic about a good old fashioned squash casserole! This is my twist on the cracker barrel squash casserole recipe and it’s delicious! 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!

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:

Check out more casserole recipes.

Frequently Asked Questions

Can I use other types of squash?

If you don’t have yellow squash available the next best choice is zucchini.

Can I make this recipe gluten-free?

Of course! It’s quite easy to make a gluten-free old-fashioned squash casserole. All you have to do is swap out the crackers for a gluten-free version.

How do you keep squash casserole from getting watery?

To prevent a watery casserole, salt the squash and onions well as you saute. Also, make sure to drain the onion and squash mixture well.

Do I bake my casserole covered or uncovered?

Bake the casserole uncovered so any excess liquid will evaporate and the cracker topping will crisp and brown. The casserole will be bubbly and lightly browned on top when finished.

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

Cook Time 40

Total Time 50

Servings

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

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

Homemade Garlic Bread

Anna Kate — Wed, 17 Apr 2024 17:05:15 +0000

The best homemade garlic bread recipe! With just a few simple ingredients like store-bought French 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!

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

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.

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

Loved this recipe?

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Don’t forget to subscribe to my newsletter for the latest recipes. Thank you for supporting Southern Cravings!

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

Cook Time 15

Total Time 20

Servings

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

The post Homemade Garlic Bread appeared first on Southern Cravings.

Herb Roasted Potatoes

Anna Kate — Mon, 01 Apr 2024 22:06:25 +0000

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.

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

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Don’t forget to subscribe to my newsletter for the latest recipes. Thank you for supporting Southern Cravings!

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

Cook Time 30

Total Time 35

Servings

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

The post Herb Roasted Potatoes appeared first on Southern Cravings.

Southern-Style Mac and Cheese

Anna Kate — Mon, 01 Apr 2024 21:58:18 +0000

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.

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

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Southern-Style Mac and Cheese

Course Side Dish

Cuisine American

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

Prep Time 10

Cook Time 35

Servings

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

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

Hot Water Cornbread

Anna Kate — Thu, 28 Mar 2024 16:13:41 +0000

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.

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

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

Total Time 30

Servings

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

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Air Fryer Tater Tots

Anna Kate — Tue, 24 Oct 2023 20:29:31 +0000

Whip up a batch of air fryer tater tots and bring back childhood memories with every crispy, crunchy bite. Forget soggy, half-baked tots from your oven! With the air fryer, they turn out deliciously golden every time. This speedy and straightforward method guarantees crowd-pleasing results.

It’s no secret that I use my air fryer for virtually everything these days. From air fryer frozen broccoli to air fryer buffalo wings, this versatile appliance has revolutionized my cooking routine.

Tater tots have always been one of my favorite comfort foods. With the air fryer, I can have them ready in no time at all. I don’t know how I didn’t think of this sooner!

Why I Love This Recipe

Quick: Air fryer tater tots are ready in less than 20 minutes, making this recipe something you can always have on hand when you’re running short on time or creativity.
Crispy: The air fryer creates an irresistibly crunchy and perfectly golden crust. It really doesn’t compare to baking them in the oven.
Easy: Open a bag and pop the frozen tots into the preheated air fryer. It doesn’t get much easier than that!

Crispy Air Fryer Tater Tots

Tater tots are a classic American food item. If you haven’t heard of them, you’ve likely been living under a rock! Originally created in the 1950s by the Ore-Ida company as a way to utilize leftover bits of cut-up potatoes, they’ve since become a beloved side dish nationwide.

These tiny nuggets of potato are perfectly crispy on the outside with a fluffy, tender interior. The air frying technique results in a superior crunch that oven-baking simply can’t match.

While they’re excellent on their own, they also pair well with a variety of seasonings, like garlic, paprika, or Italian herbs, for added flavor. Serve them hot out of the air fryer with ketchup or your favorite dipping sauce!

Ingredients For Air Fryer Tater Tots

Frozen tater tots: Use your favorite brand, but I usually opt for Ore-Ida or McCain. If you can’t find frozen tots, you could also use frozen hash browns or potato croquettes.
Cooking spray: I prefer avocado oil for air-frying, but any neutral vegetable oil with a high smoke point, like canola or peanut, will work.
Salt: Helps to bring out the natural flavors of the potatoes. You can also use seasoned salt for a spin on the classic tater tots flavor profile.
Other seasonings: This is where you can get creative! Try garlic powder, onion powder, taco seasoning, cracked black pepper, dried herbs, or even some chili powder for a kick.

How to Make Air Fryer Tater Tots

Step 1: Preheat And Prep

Start by preheating your air fryer to 400ºF. While it’s heating, add your tater tots and coat them with some avocado oil cooking spray.

Step 2: Season The Tots

Next, season your tots as desired and toss them to ensure they’re evenly coated. The beauty of this step is that you can tailor the flavor to your own preferences.

Step 3: Air Fry The Tater Tots

Finally, let your tater tots cook for 15 minutes, tossing every 5-8 minutes to ensure they brown evenly on each side. If you prefer extra crispy tots, feel free to leave them in the air fryer for a bit longer.

How To Serve Tater Tots

Tater tots in the air fryer are a versatile side dish that pairs well with burgers, hot dogs, or even chicken breasts. They’re also the perfect size for skewering, making them a fun addition to a party spread.

And if you’re a dip person like me, serve them alongside ketchup, or change things up with homemade aioli or Alabama white BBQ sauce. You can even experiment with some fun recipes, like tater tots nachos or a tater tots casserole.

Recipe Variations

Cheesy: Toss in Parmesan and garlic powder before cooking for a garlicky and cheesy twist.
Spicy: Add some Cajun or cayenne powder for a spicy kick.
Mexican: Sprinkle with ancho chile powder and a squeeze of lime for a Mexican-inspired flavor.
Indian-inspired: Toss your tater tots in some curry powder, then serve them with a side of chutney for dipping.

Tips For The Best Recipe

Preheat: Preheat your air fryer before adding the tater tots for the crispiest results.
Don’t overcrowd: Don’t overload the air fryer. If you need, cook the tots in batches so they air fry in a single layer.
Flip the tots: Flip the tater tots throughout to ensure they cook evenly on all sides.
Oil: Make sure to coat the tots well with cooking spray for the best crunch. If you don’t have spray, you can toss them in oil instead.

What To Do With Leftovers

If you find yourself with leftover tater tots, follow these simple storage and reheating tips:

Fridge: Once your tater tots have cooled, store any leftovers in a sealed container in the fridge for up to 3 days.
Freezer: You can actually refreeze your tater tots if you’re not going to eat them within a few days. Just add them back into a freezer-safe bag and store them for up to a month.
Reheating: Reheat leftovers in the air fryer at 400F for a few minutes until hot and crispy. Remember to toss them a few times throughout.

Additional Recipes

If you enjoy air fryer recipes as much as I do, then you’ll love making these recipes:

Frequently Asked Questions

Can I use any type of frozen potato product for this recipe?

Absolutely! Instead of tater tots, you can cook fries, wedges, croquettes, or hash browns in the air fryer. Just keep in mind that each of these may take a different amount of time to cook, so always refer to the package instructions.

Do tater tots need to be thawed before cooking them in the air fryer?

No! The best part about tater tots is that you can just pop them in the air fryer right out of the bag. The cold ensures they retain their shape while achieving an ultra-crispy crust and fluffy interior.

Can I make tater tots in the oven if I don’t have an air fryer?

Of course! If you don’t have an air fryer you can still achieve a similar level of crispiness. Just cook them at a higher temperature in the oven. I suggest 425F for about 20 minutes, flipping halfway. Just keep a close eye on them to avoid burning.

Crispy Air Fryer Tater Tots

Whip up a batch of air fryer tater tots and bring back childhood memories with every crispy, crunchy bite. Forget soggy, half-baked tots from your oven! With the air fryer, they turn out deliciously golden every time.

Course Air Fryer Recipes, Side Dish Recipes

Cuisine American

Keyword potato dishes, snack, tater tots

Cook Time 15

Servings

Calories 141kcal

Author Anna Kate

Equipment

Air Fryer

Ingredients

16 ounces frozen tater tots
cooking spray I use avocado oil bc of high smoke point
salt
Other seasoning as desired

Instructions

Preheat air fryer to 400ºF. Add the tots to the air fryer, and coat with cooking spray.
Season as desired and toss to coat.
Cook for 15 minutes on 400ºF, tossing every 5-8 minutes so the tots brown evenly. Continue cooking for longer for crispier tots.

Nutrition

The post Air Fryer Tater Tots appeared first on Southern Cravings.

How To Boil Broccoli

Anna Kate — Tue, 24 Oct 2023 20:14:50 +0000

Learn how to boil broccoli for perfect results every time! This green superstar is a nutritional powerhouse packed with fiber and vitamins A, C, and K. Knowing how to properly cook it will help you maintain its beneficial health properties.

Boiling broccoli might seem like a simple task, but there is definitely an art to it! We’re all familiar with the off-putting sight and taste of overcooked, mushy broccoli, but fear not. I have the best tips on how to avoid this common pitfall and serve bright, flavorful broccoli in no time at all.

I love using boiled broccoli as a side dish for recipes like boneless prime rib, Dutch oven pot roast, oven-roasted pork tenderloin, and oven-roasted ribs. The hearty flavors also make it a great addition to soups, salads, casseroles, and more.

Why You’ll Love Boiled Broccoli

You might be wondering if boiling is actually a good method for cooking broccoli. Well, I’m here to tell you that it is! Here are a few reasons why you should know how to boil broccoli:

Quick & simple: Boiling is a technique almost anyone can do! Plus, it requires very little in the equipment department, meaning it’s one of the most economical options.
Vibrant and crisp: Knowing how to boil broccoli helps retain its appealing color and crisp texture.
Nutrient retention: Boiling ensures you keep as many of those valuable nutrients as possible.

How To Choose Broccoli

Choosing fresh broccoli might seem straightforward, but keep these tips in mind to ensure you end up with the best-tasting results:

Color: Look for a dark, almost purplish-green color. Yellow or dark spots indicate the broccoli is turning bad and contains less beta-carotene.
Florets: Ensure the florets are tight and intact. Loose florets also mean the broccoli isn’t as fresh as it should be.
Stalk: The stalk should be firm, indicating a crisp texture. If it’s limp, the broccoli is old.

How To Clean & Cut Broccoli

Before you learn how long to boil broccoli, you need to know how to properly prepare it. Here are some step-by-step instructions on how to clean and cut it:

Soak: The first step in prepping your broccoli is to soak it in a 3:1 vinegar and water mixture for about 5 minutes. This helps remove any large debris or insects.
Rinse: Hold the broccoli under cold running water, ensuring that the water gets into all the nooks and crannies of the florets. Use your fingers to gently scrub the florets.
Trim: Start by removing the end of the stalk, which tends to be tough and doesn’t cook as well as the rest. Use a sharp knife to cut off about an inch from the bottom.
Cut the florets: Start from the top of the broccoli crown, and cut off the individual florets. Try to keep them all about the same size. If some florets are much larger than others, cut them in half or quarters until they’re roughly uniform.
Slice the stalk: After you’ve removed the florets, you should be left with a long stalk. Cut this into rounds, about ¼-inch thick. If the stalk is very thick, you might want to cut the rounds in half for more even cooking.

How To Boil Broccoli

Step 1: Prepare The Water

To start, you’ll need to heat a large pot of water until it boils, then add a pinch of salt. While you’re waiting for the water to boil, you can take this time to chop your broccoli florets.

Step 2: Add The Broccoli

Transfer the broccoli to the boiling water, allowing it to cook for a maximum of 2 to 3 minutes. If you’re using the stems as well, add them about 2 minutes earlier to give them a head start on the florets.

Step 3: Check The Broccoli

Check for tenderness by taking a small taste test. If it’s still quite hard, allow it another minute or so. You’re looking for a vibrant green color and a crisp-yet-tender texture.

Step 4: Drain The Broccoli

Drain the broccoli, then season it to your liking and serve it alongside your favorite main dishes. Don’t let your broccoli sit in the pot of hot water too long to prevent it from overcooking.

Top Tips

Watch the clock: Achieving the ideal texture and color in broccoli florets should not require more than a few minutes of boiling. Don’t stray too far from the pot!
Start with salted water: To infuse the broccoli with the most flavor, add a pinch of salt before adding the florets in.
Taste test: Check for tenderness by taking a small taste test. The broccoli should be tender but still have a slight bite to it.

Recipes Using Boiled Broccoli

Boiled broccoli can be used in a wide range of dishes. Here are a few ideas:

Broccoli salad: Mix the florets with your favorite salad ingredients and dressing.
Stir-fry: Add boiled broccoli to your stir-fries for a quick cook time.
Broccoli casserole: Make a broccoli-cheese casserole for a comfort food classic.
Cream of broccoli soup: Blend boiled broccoli into a creamy, comforting soup.

Seasonings To Add To Boiled Broccoli

Once you’ve learned the basics of how to boil broccoli, you can experiment with different seasonings like these:

Cheesy: Sprinkle some grated Parmesan or Pecorino Romano cheese over the top.
Garlic or ginger: Combine the broccoli with freshly grated ginger or garlic.
Spicy: Add a sprinkle of red pepper flakes for a bit of heat.
Herbs: Add melted butter and fresh herbs like basil, sage, parsley, or thyme.
Lemon pepper: Use lemon pepper to create zesty and vibrant flavors.

Frequently Asked Questions

Are the stalks safe to eat as well?

Absolutely! When properly cooked, the stalks are just as edible, tasty, and nutritious as the florets. They will need a minute or two longer to cook, so add them in first.

Why does my broccoli smell so strong?

Broccoli, like all cruciferous vegetables, contains compounds that can release a strong, sometimes sulfur-like smell when cooked. This is completely normal and not harmful.

Can I use the water I boiled my broccoli in?

Yes, you can use the water you boiled your broccoli in. The water used for boiling broccoli can be repurposed in soups or stocks for added flavor and nutrition.

How To Boil Broccoli

Course Side Dish

Cuisine American

Keyword broccoli, easy side dish recipe, vegetables

Prep Time 5

Cook Time 5

Servings

Calories 0.2kcal

Author Anna Kate

Ingredients

2 bunches broccoli florets chopped

Instructions

To start, you’ll need to heat a large pot of water until it boils, then add a pinch of salt. While you’re waiting for the water to boil, you can take this time to chop your broccoli florets.
Transfer the broccoli to the boiling water, allowing it to cook for a maximum of 2 to 3 minutes. If you’re using the stems as well, add them about 2 minutes earlier to give them a head start on the florets.
Check for tenderness by taking a small taste test. If it’s still quite hard, allow it another minute or so. You’re looking for a vibrant green color and a crisp-yet-tender texture.
Drain the broccoli, then season it to your liking and serve it alongside your favorite main dishes. Don’t let your broccoli sit in the pot of hot water too long to prevent it from overcooking.

Nutrition

The post How To Boil Broccoli appeared first on Southern Cravings.

Air Fryer Frozen Sweet Potato Fries

Anna Kate — Sun, 23 Jul 2023 10:00:00 +0000

Air fryer frozen sweet potato fries are a quick, simple, and versatile recipe that pairs well with mains like burgers, sandwiches, paninis, and more. In less than 15 minutes, you’ll be biting into golden, crispy, and perfectly-seasoned fries. Serve them as-is or dunked into your favorite sauce.

Why I Love This Recipe

Quick & easy: 15 minutes and one bag of frozen sweet potato fries are all you need for a crowd-pleasing snack or side dish.
Kid-approved: Both adults and kids love air fryer frozen sweet potato fries. This is the ideal finger food!
Healthier: Since there’s no deep-frying involved, this recipe is healthier than traditional deep-frying methods. The good news is that your fries will turn out just as crispy.
Versatile: Eat them as a snack, or add them to main dishes. You’ll even have your oven freed up for making dinner or dessert.

Air Fryer Sweet Potatoes

Compared to deep frying or baking in the oven, frozen sweet potato fries in the air fryer come out on top every time! There is much less oil required, but they turn out incredibly crispy and crunchy! And with how fast they cook, what’s not to love?

Just add them straight into the air fryer basket while frozen, then sprinkle them with your favorite seasonings. Serve your air fryer frozen sweet potato fries on their own or with dips like chipotle aioli, ketchup, or jalapeño ranch.

Ingredients For Air Fryer Frozen Sweet Potato Fries

See the full list of ingredients in the recipe card below.

Sweet potato fries: To make life easier, I use frozen sweet potatoes. If you have whole sweet potatoes, make sure to cut them thinly and evenly for faster cooking time.
Salt: I like to use seasoning salt, but regular salt and pepper work as well! You can even make your own seasoning mix with herbs and spices like paprika, garlic powder, onion powder, cayenne, oregano, thyme, and rosemary.
Olive oil spray: I prefer olive oil spray since it has such a great flavor, but feel free to use any neutral vegetable oil with a high smoke point.

How To Air Fry Frozen Sweet Potato Fries

Step 1: Season The Sweet Potatoes

Place the frozen sweet potato fries in the basket of your air fryer. Season them with salt, and coat them lightly with olive oil spray.

Optionally, you can preheat your air fryer for a couple of minutes while you grab the ingredients.

Step 2: Air Fry The Sweet Potatoes

Set your air fryer to 400 degrees F, and cook the sweet potatoes for 10 minutes. Remove the basket and shake the fries, then cook them for an additional 5-10 minutes until crispy. If you prefer them to be extra crispy, leave them in for a few more minutes.

What To Serve With Sweet Potato Fries

Air fryer frozen sweet potato fries are absolutely delicious on their own, but serving them with dipping sauces takes the flavors to new heights. Try homemade Alabama white BBQ sauce, chipotle aioli, jalapeño ranch, or good old-fashioned ketchup!

Just like regular fries, they go well with burgers, chicken nuggets, ham and cheese sliders, pan-seared pork chops, and pretty much any other protein you can think of.

Recipe Variations

Fresh potatoes: If you don’t have access to frozen sweet potato fries, don’t worry! Just cut a peeled sweet potato into thin strips, toss them with oil and seasonings, then air fry them at 380 degrees F for 12-15 minutes.
Spicy: Turn the heat up on your sweet potato fries with spices like cayenne, red pepper flakes, Cajun seasoning, or Creole seasoning.
Garlic parmesan: Season your sweet potato fries with garlic powder and parmesan sprinkles for a mouthwatering combination.
Herbs: Once they are finished air frying, toss the fries with freshly minced parsley, thyme, or cilantro for a pop of color and herbaceous flavor.

Tips For The Best Recipe

Preheating helps: Although it’s not necessary, preheating really helps reduce cooking times and ensures your sweet potato fries turn out extra crispy.
Don’t overcrowd: It may be tempting to dump the whole bag of fries into the air fryer, but it’s best not to overcrowd them. Try to keep the fries in a single layer so the hot air has enough room to circulate around them.
Flip halfway: Don’t forget to flip them halfway in order to crisp up every side of the sweet potato fries.

What To Do With Leftovers

Sweet potato fries are just as good the next day, so don’t be afraid to make a double batch and follow these storage tips:

Fridge: Once cooled, transfer the fries to an airtight container and store them for up to 3-4 days in the fridge.
Freezer: You can refreeze sweet potato fries in a freezer-safe bag or container for up to 3 months, but it’s best to anticipate how much you’ll need so there’s no change in texture the next time you cook them.
Reheat: Reheat your sweet potato fries in the air fryer for 5-6 minutes at 375 degrees F, flipping halfway through. You can also heat them in the microwave in 30-second intervals, but they won’t be as crispy.

Additional Recipes

If you appreciated how easy this recipe for making frozen sweet potato fries in the air fryer was, check out some more of my easiest air fryer snacks:

Frequently Asked Questions

What is the best oil for air fryer frozen sweet potato fries?

You can use any oil you prefer, but it’s best to choose one with a higher smoke point than you’re cooking temperature. I prefer the ease of cooking spray, but tossing them in oil works as well.

Does this recipe work with homemade sweet potato fries?

Yes, homemade sweet potato fries work in the air fryer. Cook them at 380 degrees F for about 12-15 minutes, flipping halfway.

How do I get my sweet potato fries to be extra crispy?

To make your sweet potato fries extra crispy, you can air fry them for longer. Additionally, make sure to serve them right away while they are still hot.

Crispy Air Fryer Frozen Sweet Potato Fries

Course Air Fryer Recipes, Side Dish

Cuisine American

Keyword air fryer, french fries, sweet potatoes

Cook Time 15

Total Time 15

Servings servings

Author Anna Kate

Equipment

Air Fryer

Ingredients

16 ounces frozen sweet potato fries
salt I like to use seasoning salt
cooking spray

Instructions

Place the frozen fries in the basket of your air fryer. Sprinkle with salt and spray lightly with olive oil spray.
Cook at 400 °F degrees for 10 minutes. Shake the fries and cook for an additional 5-10 minutes until crispy.

The post Air Fryer Frozen Sweet Potato Fries appeared first on Southern Cravings.

Oven Roasted Baby Carrots

Anna Kate — Wed, 19 Jul 2023 10:30:00 +0000

These oven roasted baby carrots are quick, easy, and flavorful! With just a few simple ingredients and minimal prep time required, serve this side dish as an accompaniment to your favorite mains like pork tenderloin, steak, chicken, and more.

I’ve always loved how versatile carrots are, which is why they’re a staple in my household! This recipe showcases their natural sweetness and limited need for extra seasonings.

Using simple, fresh ingredients, I’ll show you just how easy and affordable it is to make a healthy and delicious side dish your family will love!

Why This Recipe Works

Easy: All you have to do is toss carrots and seasonings in a mixing bowl, then transfer them to the oven. This recipe is mostly hands-off!
Affordable: Carrots are an inexpensive ingredient for most households, and they’re widely available at pretty much any grocery store or market.
Versatile: You can pair oven roasted baby carrots with virtually any protein, or serve them with other side dishes like air fryer frozen broccoli and crispy baked potatoes.

Easy Oven Roasted Baby Carrots

Oven roasted baby carrots are a simple but flavorful take on one of the most utilized vegetables out there! Carrots are quickly tossed in olive oil, salt, and pepper, then roasted until golden brown and slightly crispy.

You can add more herbs and spices, but I love how their naturally sweet flavor shines through! This dish can be enjoyed as a snack on its own, but it’s best paired with mains like pork tenderloin, spiral ham, or turkey breast.

It’s easy enough for a weeknight dinner, but roasted baby carrots in the oven also make a colorful addition to special occasions like Christmas, Easter, and more!

Ingredients For Roasted Baby Carrots In The Oven

See the full list of ingredients in the recipe card below.

Baby carrots: You can also use regular carrots, but you may want to cut them or cook them for longer. For a unique and beautiful presentation, try a mix of orange, yellow, and purple carrots!
Olive oil: Use quality extra-virgin olive oil for this recipe. It makes such a difference in flavor! You can also use avocado oil or grapeseed oil in a pinch.
Salt & pepper: I like to keep my seasonings simple for roasted carrots, allowing their sweet flavor to shine through. However, you can also use garlic powder, onion powder, oregano, thyme, parsley, paprika, etc.

How to Make Oven Roasted Baby Carrots

Step 1: Season The Carrots

Preheat your oven to 450 degrees F. It might seem hot, but this temperature creates a perfectly caramelized carrot flavor! Add the carrots to a mixing bowl, and toss them with olive oil, salt, pepper, and any other seasonings you want to use.

Step 2: Roast The Carrots

Transfer the carrots to an extra-large rimmed baking sheet. Make sure to spread them out in a single layer for even cooking. Roast the carrots for about 30-40 minutes, stirring them once or twice throughout.

What To Serve With Oven Roasted Baby Carrots

Once your oven roasted baby carrots are nice and golden, top them with garnishes like these:

Fresh parsley, dill, or thyme.
A sprinkle of feta, goat cheese, or Parmesan.
A drizzle of balsamic glaze.
Toasted nuts like almonds, pistachios, walnuts, or pecans.
A dollop of Greek yogurt or sour cream.
A squeeze of lemon juice.

They make a delicious side dish with mains like prime rib, oven-roasted pork tenderloin, air fryer chicken breasts, and grilled pork chops.

Recipe Variations

Seasonings: Add seasonings like garlic, oregano, basil, or thyme for an easy way to enhance the roasted carrot flavor.
Spice: For a spicy kick, toss the carrots in cayenne, paprika, or red pepper flakes.
Sweet: If you’re looking to sweeten them up even more, try drizzling these oven roasted baby carrots with honey, agave, or maple syrup.
Other veggies: Mix this recipe up by adding other vegetables like parsnips, Brussels sprouts, beets, or sweet potatoes to the sheet pan.

Tips For The Best Recipe

Use baby carrots: For a sweeter result, opt for baby carrots over full-grown carrots. I also enjoy this recipe with farmer’s market carrots.
Dry the carrots: Make sure the carrots are dry before tossing them in oil. This will help with the caramelization process (also known as the Maillard reaction).
Even layer: Don’t overcrowd the carrots on the sheet pan or the air won’t be able to circulate properly.
Adjust the time: Since they may have a different thickness than the ones I’ve used, you may need to adjust the roasting time of the carrots.
Serve them hot: Serve these roasted baby carrots in the oven while they’re hot for the best taste and texture.

What To Do With Leftovers

If you have leftover roasted baby carrots in the oven, here’s what to do:

Fridge: You can keep your roasted carrots in the fridge for up to 3-4 days. Just make sure they’re fully cooled before transferring them to an airtight container.
Freezer: Roasted carrots don’t hold up well in the freezer, so I suggest avoiding it completely for this recipe.

Additional Recipes

If you enjoyed this oven roasted baby carrots recipe, here are some more of my most popular side dishes for you to try:

Frequently Asked Questions

Can I use regular carrots instead of baby carrots?

Yes, you can use regular carrots instead of baby carrots. Just make sure to peel them and cut them into similar sizes so they cook evenly.

How long does it take to roast carrots?

Carrots can vary in their roasting time, depending on their size and thickness. Typically it takes anywhere from 25-40 minutes to roast them.

How do I know when the carrots are done roasting?

You will know the carrots are done roasting when they turn a deep, caramelized color, and can easily be pierced with a fork.

Perfect Oven Roasted Baby Carrots

Course Side Dish

Cuisine American

Keyword carrots, easy side dish recipe, one pan recipe, sheet pan

Prep Time 5

Cook Time 30

Total Time 45

Servings servings

Calories 78kcal

Author Anna Kate

Ingredients

2 pounds baby carrots or trimmed and cut whole carrots into 1-inch pieces
2 ½ tablespoons olive oil
kosher salt to taste
black pepper to taste

Instructions

Preheat oven to 450F. Add carrots to a mixing bowl. Drizzle with olive oil and salt and pepper. Toss to coat.
Transfer carrots to an extra large rimmed baking sheet, lined with parchment paper. Roast for 30-40 minutes, stirring once or twice during cooking.

Nutrition

The post Oven Roasted Baby Carrots appeared first on Southern Cravings.

Southern Pear Salad

Anna Kate — Tue, 18 Jul 2023 17:58:30 +0000

Try this Southern pear salad for a nostalgic delicacy, made with canned pears, mayonnaise, shredded cheese, and maraschino cherries. It might seem crazy, but the balance of sweet, tangy, and savory flavors work incredibly well together. Let’s take a trip down memory lane!

Growing up, pear salad was a staple in my Southern household, so it’s always held a special place in my heart. You might be thinking I’ve lost my marbles, but ask anyone from the South what a pear salad is, and they’ll pull up a picture of this recipe.

As with most salads in the South, like ambrosia, pear salad very loosely qualifies as an actual salad, but it’s definitely a Southern delicacy. Don’t worry, once you try your first bite, you’ll completely understand what I’m talking about!

Why I Love This Recipe

Simplicity: Just assemble the five layers on a plate. Does it get much easier?
Versatile: Pear salad makes a great side dish or even a light main course.
Unique: The unexpected combination of ingredients never fails to impress.
Nostalgic: Southern pear salad brings back so many fond childhood memories!

What Exactly Is A Southern Pear Salad?

Southern pear salad is an old-school classic that has graced many American dinner tables over the years. Its origin isn’t quite clear, but it’s rumored to have stemmed from an 1899 cookbook — The American Salad Cookbook.

It combines the sweet, juicy flavor of canned pear halves with the creamy tang of mayonnaise, both staples in the South. The sharp bite of cheddar cheese and a sweet pop of maraschino cherries add another element of color and flavor. And to make this an official “salad,” everything is served atop crispy pieces of lettuce.

This dish is typically served chilled, which enhances its refreshing qualities. Try making one for your next family gathering and your guests will love you! If not, at least it will get everyone talking, right?

Ingredients For Southern Pear Salad

Pear halves: This salad is traditionally made with canned pears for a sweet taste and soft texture, but fresh pears can also be used. I recommend peeling and roasting or poaching them.
Lettuce: Adds a refreshing crunch to contrast the soft pear halves. Any type of lettuce can be used, but iceberg, romaine, or butter lettuce work best.
Mayonnaise: The creamy tang of mayo complements the sweetness of the pear. If you prefer, you can substitute mayo with Greek yogurt for a healthier option.
Cheddar cheese: Provides a sharp savory note to the dish. If you don’t have cheddar, try other types of cheese like Jack, Gouda, or Swiss.
Maraschino cherries: Add a burst of sweetness and a pop of color. Fresh cherries can also be used, but maraschino cherries add that classic finishing touch.

How To Make A Southern Pear Salad

Step 1: Arrange Your Base

Start off by arranging the lettuce leaves on a serving platter or plate.

Step 2: Position The Pears

Place a pear half on each lettuce leaf, making sure there is just one half per piece.

Step 3: Add Mayo

Next, top each pear with a generous dollop of mayo. Trust me, this adds a creamy texture and tangy taste that complements the sweet pear perfectly.

Step 4: Sprinkle The Cheese

Now it’s time for cheese! Sprinkle shredded cheddar over the mayo to bring in the umami element.

Step 5: Cherry On Top

Finally, place a maraschino cherry on top of each pear. This adds a sweet finish and a pop of color. Then, chill and serve!

What To Serve With Southern Pear Salad

This salad works well as a side dish or appetizer, especially with mains pork tenderloin or dry ribs. You can also garnish it with a sprinkle of crushed nuts or a drizzle of honey for added texture and sweetness.

Recipe Variations

Cinnamon: Add a sprinkle of cinnamon for a touch of warmth.
Cream cheese: Use cream cheese in place of mayo for a sweeter flavor.
Nuts: Mix in a handful of toasted walnuts or pecans for crunch.
Fresh pairs: Replace canned pears with fresh pears, and add a drizzle of honey.
Bacon: Add crumbled bacon for a smoky twist.

Tips For The Best Recipe

Drain: Use well-drained pears to prevent the salad from turning soggy.
Shred at home: Shred the cheddar cheese yourself for the freshest flavor.
Use ripe pears: If you’re using fresh pears, choose ripe ones for the best texture.
Chill: Chill the salad before serving to allow the flavors to meld together.

What To Do With Leftovers

If you have any leftover Southern pear salad, follow these quick and easy instructions:

Fridge: Keep any leftovers in the fridge for up to 2-3 days. Make sure you keep everything in airtight containers to keep it as fresh as possible.
Freezer: I don’t recommend freezing this pear salad recipe since the lettuce and mayo will turn soggy once thawed.
Prep ahead: You can portion the mayo into the pears and shred the cheese in advance. Assemble the pears on top of the lettuce and add the cherries just before serving.

Additional Salad Recipes

If you enjoyed this Southern pear salad, check out a few more of my favorite salad recipes like these:

Frequently Asked Questions

Can I use fresh pears instead of canned ones?

Of course! I recommend using in-season pears and making sure they’re ripe. For an even softer texture, poach them beforehand.

Can I replace the mayo with something else?

Absolutely! If you don’t like mayo or would prefer something different, you can use Greek yogurt, sour cream, or even mashed avocado.

What can I use instead of maraschino cherries?

If you don’t like maraschino cherries or don’t have access to them, you can use fresh cherries or pomegranate arils instead.

Why is it important to assemble just before serving?

Assembling the salad just before serving prevents the lettuce from becoming wilted and soggy. This ensures your recipe maintains its fresh, crisp texture.

Vintage Southern Pear Salad

Course Appetizer, Salad

Cuisine American, Southern

Keyword pear, southern, southern salad, vintage

Prep Time 10

Total Time 10

Servings

Calories 321kcal

Author Anna Kate

Ingredients

15 ounces pear halves drained
5 butter lettuce leaves
½ cup mayonnaise
½ cup cheddar cheese shredded
5 maraschino cherries

Instructions

Arrange the lettuce leaves on a large serving platter or plate. Top each leaf with a pear half. Add a heaping tablespoon of mayo on top of each pear. Sprinkle the shredded cheese over the mayo. Add a cherry to the top of each pear. Serve chilled.

Nutrition

The post Southern Pear Salad appeared first on Southern Cravings.

Air Fryer Frozen Broccoli

Anna Kate — Thu, 16 Feb 2023 18:39:55 +0000

Learn how to make air fryer frozen broccoli with this quick and easy guide! In less than 10 minutes, open up the drawer to perfectly crispy and tender broccoli. It makes a great side dish, healthy snack, or lunch during busy weeks.

Cooking vegetables in the air fryer is one of my favorite ways to use this incredible kitchen appliance. In fact, cooking food from frozen is actually one of the best ways to use an air fryer.

This is because it thaws the food as it preheats, and it always results in vegetables that are tender and crispy. The best part? You don’t even have to turn your oven on!

Why I Love This Recipe

Healthy: Frozen broccoli is full of vitamins and minerals like vitamin K, fiber, iron, and potassium. Plus, air frying means you don’t have to use as much oil.
Easy: This no-fuss dinner is perfect for busy weeknights when you don’t have the energy to make an extravagant meal. Just add broccoli to the air fryer and press start!
Quick: Cooking in the air fryer is much quicker compared to the oven or steamer basket. You don’t even have to wait for the air fryer to preheat!

Ingredients For Air Fryer Frozen Broccoli

See the full list of ingredients in the recipe card below.

Frozen broccoli: For convenience, just use a package of store-bought frozen broccoli. If you have extra fresh broccoli heads on hand, cut them into florets and freeze them for air frying at a later date!
Olive oil: To prevent the broccoli from sticking to the air fryer basket. I prefer olive oil, but avocado oil, canola oil, or any other neutral vegetable oil will work.
Seasonings: I season the broccoli with garlic powder, onion powder, salt, and pepper. This combination is zesty, savory, and hearty! Feel free to experiment with increased or decreased measurements to suit your preferences.

How To Cook Frozen Broccoli In The Air Fryer

Step 1: Toss the broccoli

In a large bowl, toss the broccoli florets with salt, garlic powder, onion powder, pepper, and olive oil. Make sure they are coated evenly!

Step 2: Air fry the frozen broccoli

Once it is coated in seasonings, place the broccoli in the air fryer. Air fry it at 370°F for 8-10 minutes, or until your desired tenderness and crispiness are reached.

Step 3: Toss the broccoli

At the halfway point, remove the basket and toss the broccoli to promote even cooking. Serve the broccoli while hot!

What To Serve With Air Fryer Frozen Broccoli

You can serve air fryer frozen broccoli as-is or with toppings like Parmesan cheese, cheese sauce, or chili flakes. Enjoy it as a side dish with prime rib, oven-roasted pork tenderloin, air fryer chicken breasts, or grilled pork chops.

For a more complete meal, pair it with other sides like air fryer sweet potatoes, crispy air fryer potatoes, mac and cheese, or crispy baked potatoes.

Recipe Variations

Buffalo: Toss the broccoli together with buffalo sauce, melted butter, and salt before adding it to the air fryer.
Lemon herb: Season the broccoli with olive oil, lemon juice, thyme, basil, and pepper.
Cheesy: Coat the broccoli with olive oil and shredded cheddar before air frying it.
Asian-style: Toss it in a mixture of soy sauce, sesame oil, honey, and cornstarch.

Tips For The Best Recipe

Don’t overcrowd: For optimal air circulation and crispiness, don’t overcrowd the air fryer basket. It’s better to cook in batches rather than stack the broccoli on top of one another.
Shake: Shake the basket halfway to flip the broccoli so the florets crisp up on all sides.
High heat: High heat in the air fryer is the best way to cook frozen broccoli. This causes them to crisp up rather than just steam.
Keep an eye on them: If it’s your first time cooking frozen broccoli in the air fryer, check on them early to ensure they don’t burn. Each air fryer varies slightly in terms of heat level and cooking time.
Season before cooking: If you decide to add any seasonings, it’s best to toss the broccoli in them before cooking.

What To Do With Leftovers

If you have leftover air fryer frozen broccoli, follow these simple storage and reheating tips:

Fridge: Let the broccoli completely cool, then transfer it to an airtight container and store it in the fridge for 2-3 days.
Reheating: Reheat frozen broccoli in the air fryer at 370 degrees F for 3-4 minutes, making sure to flip them halfway through.

Additional Recipes

If you enjoyed learning how to cook frozen broccoli in the air fryer, take a peek at some more of my favorite air fryer recipes:

Frequently Asked Questions

How long does broccoli take in the air fryer?

Once you transfer the broccoli to the air fryer, it will take about 8–10 minutes at 370 degrees F. The broccoli should appear crispy on the outside but tender in the middle. Just remember to flip them halfway through so they brown evenly.

Why does my broccoli burn in the air fryer?

If your broccoli tends to burn in the air fryer, there is a good chance the temperature is too high or you’re cooking it for too long. Try reducing the cooking time by 1-2 minutes or the heat by 25 degrees F.

Is it unhealthy to cook vegetables in an air fryer?

No! Cooking broccoli in the air fryer is just as healthy as cooking it in the oven. You can make this dish even healthier by reducing the amount of oil used and limiting high-calorie sauces or toppings.

Easy Air Fryer Frozen Broccoli

Learn how to make air fryer frozen broccoli with this quick and easy guide! In less than 10 minutes, open up the drawer to perfectly crispy and tender broccoli. It makes a great side dish, healthy snack, or lunch during busy weeks.

Course Air Fryer Recipes, Side Dish Recipes

Cuisine American

Keyword air fryer, air fryer recipe, broccoli, vegetables, vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 96kcal

Author Anna Kate

Equipment

Air Fryer

Ingredients

12 ounces fresh or frozen broccoli florets
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

Instructions

In a large bowl, toss broccoli with salt, garlic powder, onion powder, pepper, and olive oil.
Place broccoli into the air fryer basket. Air fry at 370°F for 8-10 minutes, or until desired tenderness is reached. Toss halfway through to promote even cooking.
Serve hot.

Nutrition

The post Air Fryer Frozen Broccoli appeared first on Southern Cravings.

Air Fryer Sweet Potato

Anna Kate — Fri, 28 Oct 2022 16:36:13 +0000

This air fryer sweet potato recipe is incredibly easy to make, and cooks up in less time than in a traditional oven! It’s crispy on the outside yet tender and creamy on the inside. Serve it as a side dish, or load it with toppings for a complete meal.

Just like regular air fryer potatoes, sweet potatoes are another addition to my ever-growing collection of air fryer recipes.

An air fryer is one of those kitchen appliances that really lives up to its name and makes cooking such a breeze! It’s more hands-off than an oven, heats up instantly, and the food comes out just as good (if not better). What’s not to love?

Why This Recipe Works

Time-saving: Save as much as 20 minutes by using the air fryer over a standard convection oven. Plus, no preheating is necessary.
Frees up the oven: While the sweet potatoes are in the air fryer, your oven is free to make other recipes to serve alongside it.
Simple: All you need is sweet potatoes, butter, and salt in this easy-to-make recipe.
Healthy: Sweet potatoes are packed full of vitamins and minerals, making them a perfectly healthy side to pair with proteins and other mains.

What Are The Best Sweet Potatoes For Air Frying?

With so many different varieties of sweet potatoes, I’ve narrowed down the best ones for air frying, plus which ones to avoid:

Orange skin and flesh: These varieties include Red Garnet or Jewel sweet potatoes. They seem to cook the best, leaving an almost caramelized skin and moist flesh. I prefer long and skinny potatoes to round and short ones because they cook more evenly.
Tan or purple skin: Potatoes like Sweet Hannah, Japanese, or Purple tend to dry out when they’re cooked in the air fryer. I don’t recommend these varieties for air frying.

Note: The term yam and sweet potato are often used interchangeably in North American grocery stores. True yams are very hard to find, have thicker skin, and are even more starchy than Purple sweet potatoes.

Ingredients For Air Fryer Sweet Potatoes

See the full list of ingredients in the recipe card below.

Sweet potatoes: Look for sweet potatoes that are similar in size, which will help them cook more evenly. Also, avoid sweet potatoes with any discolorations, soft spots, deep gashes, etc.
Butter: Who can resist the combination of sweet potatoes and warm butter? The saltiness of the butter really brings out the sweetness of the potatoes. If you want, you can also use margarine, but I prefer real butter!
Seasonings: I kept things simple with just salt, but you can get creative with your seasonings (I’ve listed ideas in the variations section).

How to Make Sweet Potatoes In The Air Fryer

Step 1: Wash the potatoes

Wash the outside of however many potatoes you’ll be air frying. Make sure to scrub them thoroughly with a dish sponge or brillo pad to remove any dirt and debris from the skins.

Step 2: Air fry the sweet potatoes

Place the sweet potatoes inside your air fryer basket. Set it to 380F, and cook the sweet potatoes in the air fryer for 40 minutes.

You’ll know they are done when you can easily pierce through the center with a fork. The cook time may vary slightly depending on the size of your sweet potatoes.

Step 3: Add butter and seasonings

Split the potatoes in half, then season them with butter, salt, and any other seasonings that you enjoy!

How To Serve Air Fryer Sweet Potatoes

Just like oven-baked sweet potatoes, air fryer sweet potatoes make an excellent addition to a Thanksgiving or Christmas spread.

Serve them alongside a Crockpot turkey breast, spiral ham, green bean casserole, Southern cornbread dressing, turkey gravy, and homemade cranberry sauce for the ultimate feast!

Recipe Variations

Oven-baked: Although it takes a little longer, you can easily follow the same steps and bake the sweet potatoes in your oven.
Seasonings: In addition to salt, try cinnamon, garlic powder, cardamom, nutmeg, cumin, cayenne, paprika, turmeric, or garam masala.
Casseroles: Make single-serving sweet potato casseroles by adding brown sugar to the butter, and topping the potatoes with mini marshmallows or candied pecans.
Stuffed: Make stuffed sweet potatoes with ground chicken, spinach, melted cheese green onions, and sour cream.
Twice-baked: Scoop out the flesh of the sweet potatoes, and turn them into twice-baked sweet potatoes instead!

Tips For The Best Recipe

Poking is optional: Many people recommend poking sweet potatoes before air frying them, which is supposed to speed up the cooking process. I personally find this unnecessary and quite a lot messier. This is just a matter of preference.
Scrub, scrub, scrub: Since the skins won’t be peeled away, remember to give the sweet potatoes a thorough scrub and towel dry before placing them in the air fryer!
Adjust your temperature: All air fryers are slightly different, so you may need to adjust the temperature or cooking time a touch. Don’t worry though, it’s pretty difficult to overcook sweet potatoes.
Use foil: You can wrap the sweet potatoes in foil, which creates an extra tender texture and makes for an easy clean-up.

What To Do With Leftovers

Fridge: Once your sweet potatoes have cooled, store them in the fridge for up to 5 days.
Freezer: Transfer the sweet potatoes to a freezer-safe bag or container, and store them for up to 6 months in the freezer.
Reheat: Warm up your sweet potatoes in the air fryer at 400 degrees F for about 8-10 minutes.

Additional Recipes

If you enjoyed the simplicity of this air fryer sweet potato recipe, here are some more of my most popular air fryer recipes for you to try:

Frequently Asked Questions

How long does it take sweet potatoes to cook in the air fryer?

Sweet potatoes take about 40 minutes at 380 degrees F in the air fryer.

Do you have to soak sweet potatoes before air frying?

No, you don’t have to soak sweet potatoes before air-frying them. In fact, the dryer the sweet potato is, the better it will crisp up.

Why are my sweet potatoes not crispy in the air fryer?

If your sweet potatoes aren’t crisping up in the air fryer, it’s likely the cause of too much moisture. Once you wash your potatoes, make sure they are dry by patting them with a cloth. Next, ensure there is no overcrowding in the basket. Leave enough room for the air to properly circulate.

Easy Air Fryer Sweet Potato Recipe

Course Air Fryer Recipes, Side Dish Recipes

Cuisine American

Keyword potato recipes, sweet potatoes

Cook Time 40

Total Time 40

Servings serving

Calories 146kcal

Author Anna Kate

Equipment

Air Fryer

Ingredients

sweet potatoes

Seasoning Ideas

salt
butter
Other seasoning as desired

Instructions

Place the sweet potatoes inside your air fryer basket. Set it to 380F, and cook the sweet potatoes in the air fryer for 40 minutes.
You’ll know they are done when you can easily pierce through the center with a fork. The cook time may vary slightly depending on the size of your sweet potatoes.
Split the potatoes in half, then season them with butter, salt, and any other seasonings that you enjoy!

Nutrition

Serving: 1pound | Calories: 146kcal

The post Air Fryer Sweet Potato appeared first on Southern Cravings.

Crispy Air Fryer Potatoes

Anna Kate — Wed, 14 Sep 2022 19:22:50 +0000

Air fryer potatoes are the easiest side dish and perfect for a weeknight dinner! All you have to do is toss baby red potatoes with olive oil and seasonings, then pop them in the air fryer. You’ll end up with crispy yet tender potatoes in under 20 minutes.

I don’t know if it’s just me, but the easiest recipes almost always end up tasting the best. There’s just something about minimal prep work and cleanup that gets me every time!

Air fryer potatoes are the perfect side dish to serve alongside your favorite proteins and salads, making weeknight dinners a breeze. This side dish would be delicious served with a pot roast, roasted chicken, or other protein. You could even serve this side with a little garlic butter for dipping!

Why I Love this Recipe

Quick & easy: This simple recipe is ready in less than 30 minutes from start to finish.
Customizable: Add your favorite seasonings, choose different potatoes, or make it oil-free. The options are endless!
Affordable: The only required ingredients for this recipe are easily accessible and affordable in most places.
Healthy: Full of vitamins and minerals, air fryer potatoes can be part of a well-balanced and healthy diet.
Diet-friendly: This recipe is vegetarian/vegan-friendly and gluten-free.

What are the best potatoes for air frying?

You really can’t go wrong with air frying most varieties of potatoes, but there are some that are better than others.

Baby potatoes, also known as new potatoes, are the young form of regular-sized potatoes. Since they are harvested early, they contain a higher sugar content, making them ideal for roasting and air frying. Here are a few of the top choices:

Baby gold: Due to the high sugar and low starch content, baby gold potatoes are among the best for air frying. They turn a beautiful golden brown, crisp up perfectly on the outsides, and stay creamy on the insides.
Baby red: Baby red potatoes contain more sugar and less starch than baby golds, meaning they crisp up even more! Similarly, the insides remain creamy and delicious.
Baby russet: Baby russet potatoes also work well for air frying. They turn fluffy and soft on the insides with similar crispiness on the outsides to baby red and gold. The flavor is milder, but they are still a great option!

Benefits of the air fryer

Saves time: No more long preheating times! Plus, the overall cook time is much less than in conventional ovens.
Crisps better: An air fryer will crisp up the outside of the potatoes perfectly while leaving the insides creamy, buttery, and soft.
Easy cleanup: Air fryers are simple to clean with a little soap, a sponge, and some water. Most models are non-stick and even dishwasher-safe!
Healthier than frying: Air frying is much healthier than deep frying. It reduces calories by almost 80% due to the limited amount of oil required in the cooking process.

My Favorite Air Fryer: Ninja Foodi Pressure Cooker, Slow Cooker, & Air Fryer

Ninja FD401 Foodi 12-in-1 Deluxe XL 8 qt. Pressure Cooker & Air Fryer that Steams, Slow Cooks, Sears, Sautés, Dehydrates & More, with 5 qt. Crisper Basket, Deluxe Reversible Rack & Recipe Book, Silver: Home & Kitchen

View Product on Amazon

Ingredients For Air Fryer Potatoes

See the full list of ingredients in the recipe card below.

Baby red potatoes: Sometimes labeled as “creamer” potatoes, baby red potatoes are my preferred choice. The next best options are baby gold potatoes, baby russet potatoes, or fingerling potatoes.
Olive oil: To toss the potatoes in, providing a crispy exterior. Opt for a high-quality extra-virgin olive oil whenever possible. If you don’t have olive oil, use avocado oil or sunflower oil instead.
Salt & pepper: Potatoes require a generous level of salt, so don’t worry about overseasoning them. Cracked black pepper adds just the right amount of bite.
Garlic & onion powder: I personally love the savory flavors of garlic and onion powder together. Feel free to mix up the seasonings to suit your taste. Try rosemary, thyme, or other dried herbs.

How to Make Air Fryer Potatoes

Step 1: Wash & season

Wash and dry the baby potatoes, then place them in a large mixing bowl. Drizzle them with olive oil, and sprinkle with salt, pepper, garlic powder, and onion powder.

If you are using any other fresh herbs or spices, you can add them at this point as well.

Step 2: Air fry the potatoes

Set the temperature of your air fryer to 400°F, then add the potatoes to the air fryer basket in a single layer. Cook the potatoes for 20 minutes, making sure to remove the basket and shake it at the halfway point.

Continue air frying the potatoes for the remaining 10 minutes, or until they are fork-tender.

Step 3: Serve the potatoes

Immediately transfer the cooked potatoes to a serving bowl, and enjoy while warm!

What To Serve With Air Fryer Potatoes

Air fryer potatoes make a delicious accompaniment alongside proteins like pork tenderloin, chicken breast, boneless prime rib, pulled pork, or dry rub ribs.

Serve them with a green bean casserole or salads like Caprese, Caesar, pasta salad, or spinach salad with warm bacon dressing for a complete meal.

Recipe Variations

Infused oil: Try using infused olive oil like rosemary, sage, garlic, or chili in place of regular olive oil.
Different herbs & spices: Switch up the flavors with seasonings like cumin, coriander, curry powder, turmeric, smoked paprika, cayenne, rosemary, sage, oregano, dill, chives, or thyme.
Potato varieties: Instead of baby red potatoes, try baby sweet potatoes. The total cook time may be slightly longer.

Tips For The Best Recipe

Cook in a single layer. Although this largely depends on the model of your air fryer, but for the crispiest results, make sure the potatoes are air fried in a single layer. Cook them in batches if need be.
Preheat the air fryer. Preheat the air fryer for a few minutes while you’re washing and seasoning the potatoes. Although not entirely necessary, it helps reduce overall cooking time for most air fryers.
Coat the potatoes evenly. Toss the potatoes thoroughly with olive oil in a mixing bowl. This will ensure the skins turn out evenly crisped and seasoned.

What To Do With Leftovers

Fridge: Keep cooked potatoes in the fridge for up to 5 days in an airtight container.
Freezer: Cooked potatoes can be stored in the freezer for up to 6 months. Make sure they have completely cooled, then transfer them to a freezer-safe bag or container.
Reheat: You can air fry potatoes again at 400 degrees F for 10 minutes, checking to see if they have heated all the way through at the 8-minute mark.

More Air Fryer Recipes

If you enjoyed these air fryer potatoes, you need to try some more of my flavor-packed recipes made in this wonder appliance:

Frequently Asked Questions

Do I have to preheat the air fryer?

For the most consistent cook time and evenly cooked potatoes, you can preheat the air fryer for about 3-5 minutes. If your particular air fryer heats up quickly, don’t worry about preheating it.

Should I soak potatoes in water before air frying them?

No, it’s not necessary to soak potatoes in water before air frying them.

Why aren’t my potatoes crispy?

Your potatoes may not be crispy enough for one of two reasons. Firstly, you may need to cook them longer. Secondly, ensure the potatoes have time to dry prior to air frying, especially if you’re using a watery variety.

Crispy Air Fryer Potatoes

Course Side Dish

Cuisine American

Keyword air fryer, air fryer recipe, potato recipe, potatoes, red potatoes

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 23kcal

Author Anna Kate

Equipment

Air Fryer

Ingredients

1.5 pounds new potatoes also labeled as “creamer” potatoes, these are about 1 inch in diameter.
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Wash and dry potatoes. Place them in a large bowl and drizzle on olive oil and sprinkle with salt, pepper, garlic powder, and onion powder.
Add potatoes to the air fryer. Set temperature to 400 degrees. Set timer to 20 minutes. Press start. At 10 minute mark, halfway through cooking, remove the basket and shake. Place the basket back in air fryer and cook the remaining 10 minutes.
Place cooked potatoes in serving bowl. Serve immediately.

Nutrition

The post Crispy Air Fryer Potatoes appeared first on Southern Cravings.

Green Bean Casserole

Anna Kate — Mon, 15 Aug 2022 16:37:12 +0000

Make a delicious green bean casserole from scratch! This comforting Southern side dish is made with a creamy homemade mushroom sauce and canned green beans, then topped with crispy fried onions. It’s the perfect addition to all your Thanksgiving and Christmas gatherings.

Why You’ll Love This Recipe

Versatile: This green bean casserole can be made with canned, fresh, or frozen green beans. You can easily tailor it to your preference or what’s available in your kitchen.
Easy to make: Even though this recipe has a homemade mushroom cream sauce, it couldn’t be easier to put together. It makes such a difference in the final flavor!
Crowd-pleasing: Hearty flavors and comforting textures make this Southern green bean casserole a hit at any gathering! It’s the kind of dish that both kids and adults rave about, making mealtime fuss-free for everyone.

Instead of canned cream of mushroom soup, this recipe is made with a homemade mushroom sauce. It is not difficult to make, so don’t let that intimidate you.

It’s a simple roux with sautéed cremini mushrooms, shallots, and crunchy water chestnuts, all pulled together with a smooth sauce made of butter, flour, milk, and Parmesan cheese. Plus, don’t forget those delicious French’s Fried Onions. I’ll admit, I always sample a few while I put this casserole together!

While this recipe is similar to the original Campbell’s Green Bean Casserole, it’s kicked up a notch with homemade sauce, added mushrooms and water chestnuts, and a few other seasonings.

The Best Green Bean Casserole Recipe

When Thanksgiving and Christmas rolls around, everyone wants to see this green bean casserole on the table! It’s a favorite holiday side dish for so many families, and if it’s going to be a staple, let’s make it better than the original, shall we?

You are missing out if you’ve never had a homemade green bean casserole! I know this is certainly not an original recipe, but it’s the way I make it every year for Thanksgiving and it’s always the first to go!

It’s such an easy recipe to make and always delicious! Plus, you’ll love that this green bean casserole can be prepared ahead of time and even reheats well!

Ingredients For A Green Bean Casserole

Green beans: This recipe is made with canned green beans. If preferred, frozen or fresh can also be used. Make sure to fully thaw and drain frozen green beans. You will also likely need more seasoning for that ingredient swap.
Mushrooms: Fresh cremini mushrooms add an earthy flavor and hearty texture. Baby bellas, oyster mushrooms, or any white or brown mushrooms will work in its place. Alternatively, canned mushrooms can be used.
Cream sauce: Flour, butter, milk, and Parmesan cheese are mixed together to create a deliciously rich sauce. The step-by-step photos will walk you through the process of making a roux.
Vegetables: In addition to green beans and mushrooms, chopped shallots and water chestnuts add additional flavor and texture.
Fried onions: It’s not a green bean casserole without French’s Fried Onions! You can skip the store-bought version and make your own if you want.

How to Make a Homemade Green Bean Casserole

Step 1: Sauté The Vegetables

Melt the butter in a large Dutch oven, then sauté the shallots and mushrooms until the mixture begins to brown. Be patient as this process takes about 7-10 minutes.

Remove the vegetables from the pot, but do not wipe out the Dutch oven! The browned bits from the bottom of the pot will add another layer of savory flavor to the green bean casserole.

Make the roux.

If you’ve never cooked with a roux before, here’s a little more information about how to make a roux and the different types of roux. For this recipe, we will make a blonde roux, which is light in color and is used in most casserole recipes.

Melt the butter in the pot, then add the flour a little at a time. Be sure to continuously whisk the mixture. It should turn into a paste-like consistency.

Step 3: Finalize The Sauce

Slowly add in the milk a little at a time, whisking all the while. A smooth white sauce will begin to form. After all the milk is added, mix in the Parmesan cheese, salt, and pepper. Stir to combine and allow the cheese to melt.

Next, add the green beans, mushrooms, shallots, and water chestnuts and stir well. Transfer the green bean mixture to a 9×13 casserole dish.

Step 4: Bake The Casserole

The total bake time is about 30 minutes. Bake the casserole uncovered, until bubbly, for about 15 minutes. Then, add the fried onions and cook for another 15 minutes. The fried onions should brown slightly and the casserole should be bubbling.

What To Serve With Green Bean Casserole

You can pair this Southern green bean casserole with any holiday mains or sides. It’s the perfect side dish for Thanksgiving or Christmas dinner! Here are a few serving options:

Recipe Variations

Canned soup: Two or three cans of cream of mushroom or cream of chicken soup can be used in place of the roux. The sautéed vegetables can still be used per the recipe. However, additional cans of soup may be needed.
Gluten-free: To prepare a gluten-free version of this green bean casserole, replace regular all-purpose flour with a reliable gluten-free 1:1 all-purpose flour blend.
Vegan-friendly: For a vegan version of this green bean casserole, use olive oil or a vegan-friendly butter substitute instead of regular butter. Opt for plant-based milk, and you can even use vegan Parmesan cheese instead!
Spicy: Add finely chopped jalapeños to the onion mix. Alternatively, you can sprinkle crushed red pepper flakes into the mushroom sauce to add some spice.
Bacon: Try dicing and frying some bacon or pancetta to infuse this dish with more savory flavors.
Different cheese: Try mixing in your favorite cheese varieties like smoked Gouda, gruyere, mozzarella, havarti, sharp cheddar, Jack, or Colby.

Tips For The Best Recipe

Fresh ingredients: Always choose the freshest ingredients, especially for vegetables like mushrooms and shallots. They impart the most flavor and texture to the dish.
Using fresh beans: If you’re using fresh green beans, cut them to uniform sizes so they cook evenly throughout the casserole. Trim off the ends and cut them into 1 ½ inch pieces. Prepare the green beans, pat dry, and use as directed in the recipe.
Mushroom sauté: Ensure the mushrooms are sautéed until their moisture has evaporated. This concentrates their flavor and prevents the casserole from becoming watery.
Roux consistency: When you’re making the roux, stir continuously to avoid any lumps and aim for a smooth, paste-like consistency before adding in the milk. This ensures a creamy sauce.
Watch the casserole: When baking, keep a close eye during the last 15 minutes to ensure the fried onions don’t burn. They should be golden and crispy. You can cover the baking dish with foil if needed.
Quality cheese: Use quality, freshly grated Parmesan cheese. It melts better and provides a richer flavor to the dish.

What To Do With Leftovers

If you have any leftovers, follow these simple storage and reheating tips to make the most of your green bean casserole:

Fridge: Store any leftover green bean casserole in an airtight container in the refrigerator. It should last for up to 4 days if properly refrigerated. Note: Green bean casserole should not be left unrefrigerated for more than 3-4 hours at a time.
Freezer: Freezing is not recommended for this particular green bean casserole because of its dairy-based sauce. The sauce may separate and become grainy or watery once thawed.
Reheating: You can easily reheat this casserole in an oven-safe dish at 350F for 15-20 minutes. Alternatively, microwave a single serving at 30-second intervals until warmed.

Can I make a green bean casserole ahead of time?

Yes, you can! To do so, prepare and assemble as directed, except for the fried onion topping. After the casserole is assembled, set aside to cool. Then, cover the casserole dish with aluminum foil and refrigerate overnight or up to 3 days before baking.

About 30 minutes before baking, allow the casserole dish to sit uncovered at room temperature to avoid shattering the dish. Then, bake as directed in the recipe card below.

Additional Recipes

If you enjoyed this Southern green bean casserole recipe, take a peek at some more side dishes like these:

Frequently Asked Questions

Can I use a different type of mushroom other than cremini?

Yes, you can substitute cremini mushrooms with baby bellas, oyster mushrooms, or any other type of white or brown mushrooms. If you’re in a pinch, canned mushrooms can also be used.

What can I do to thicken the sauce if it’s too runny?

If your sauce is too thin, you can make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of water. Mix it until smooth, then stir it into the casserole sauce to help it thicken.

What should I do if my casserole turns out soupy?

If the casserole is too watery, it might be due to excess moisture from the green beans or mushrooms. Next time, ensure they are well-drained or sautéed to release their moisture before adding them to the casserole.

Easy Green Bean Casserole

Course Holiday Recipes

Cuisine American

Keyword casserole, Christmas, from scratch, holiday side, Side Dish, Thanksgiving

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 248kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

48 ounces green beans drained
6 tablespoons butter salted and divided
8 ounces cremini mushrooms roughly chopped
1 shallot chopped
1 clove garlic minced
3 tablespoons all-purpose flour
3 cups whole milk
½ cup parmesan cheese shredded
2 teaspoon kosher salt
½ teaspoon black pepper
8 ounces water chestnuts drained and diced
1 cup French's Fried Onions

Instructions

Preheat oven to 350°F degrees and grease a 9×13 casserole dish.
To a large dutch oven, melt butter over medium-high heat.
Add mushrooms and shallot, and cook until mixture is brown and caramelized – about 7-10 minutes. Add garlic and stir quickly to avoid burning.
Transfer the mixture to a plate, and do not wipe or rinse your dutch oven.
Add butter to the same dutch oven over medium-high heat.
Then, add flour, whisking constantly. Then, gradually add in milk and whisk until smooth. Continue cooking until the flour, milk, and butter thicken and begin to bubble – about 5 minutes.
Remove from heat and add the Parmesan cheese, kosher salt, and pepper. Stir until melted and smooth.
Stir in green beans, mushroom mixture, and water chestnuts.
Transfer the mixture to the 9×13 casserole dish.
Bake, uncovered, until bubbly – about 15 minutes.
Remove from the oven and top with the fried onions and continue baking until the topping is golden brown – about 10-15 minutes.

Nutrition

The post Green Bean Casserole appeared first on Southern Cravings.

Easy Vegetable Fried Rice with Egg

Anna Kate — Tue, 14 Jun 2022 18:10:40 +0000

Learn how to make fried rice! Made in less than 20 minutes, this easy recipe is the perfect way to use up leftover rice and vegetables. Feed the entire family with this super fast and easy meal. See all the ways to customize this recipe to your preferences. This is one of my favorite ways to use up whatever is leftover in the fridge!

If you love take-out, you gotta have a homemade fried rice recipe in your back pocket! Leftover vegetables or meats, like chicken, pork, steak, or seafood can easily be tossed in to take plain fried rice to the next level.

Best Fried Rice Recipe with Leftover Rice

Here’s why I love this recipe:

No waste. Using up leftover rice saves you time and money at the grocery store. Plus, you can add in other leftover proteins and veggies.
One pan. Whether you make it in a skillet, wok, or large pot, there are very few dishes used for fried rice. (more on the different methods below)
Versatile. Don’t like eggs? Leave it out. Want to add different meats? Combine them. Prefer a different kind of rice? That will work, too. Whatever you have on hand can be combined for a delicious batch of fried rice.
Great flavor. This recipe is packed with flavor from ginger, soy sauce, toasted sesame oil, and other seasonings.

Best Rice for Fried Rice

While you can use any type of rice for fried rice, some work better than others. The shape and texture are important as the rice is reheated and stir-fried with other ingredients.

The best rice for fried rice is long grain, traditional white rice such as Jasmine or Basmati. This grain is slightly drier in texture and holds its shape better than other types of rice as it’s tossed around in the wok. It’s also not as sticky as short-grain rice and is fluffier after cooking.

Jasmine white rice is plumper and softer than Basmati, which has a firmer chew and is slightly drier. Jasmine is considered Thai, but the rice origins don’t matter for this recipe. It has a sweeter, slightly nutty flavor and is less sticky than regular long grain rice.

Sticky rice or sushi rice can also be used. It’s a much stickier texture that clumps together, which makes it the best choice for eating with chopsticks.

Brown rice can also be used in place of white rice. If you are erring on the healthier side, this short-grain rice is a good option for adding additional fiber.

Homemade Fried Rice Ingredients

Leftover rice is the best option for a simple fried rice recipe. If leftover rice isn’t an option, there are tips in the section below for making fried rice with fresh rice.
Vegetables: Onion, carrots, scallions, and peas are used in this recipe. If you want a shortcut, grab a bag of frozen mixed vegetables from the freezer section. Also, shredded carrots can be used to cut down on prep work. If you want to add more veggies, try peppers, soybeans, or whatever is leftover in the fridge.
Seasonings: This recipe does not use oyster sauce or fish sauce. The rice is seasoned with minced garlic, ginger, sesame oil, and soy sauce. You could also use coconut aminos instead of soy.
Toasted Sesame Oil: Using toasted sesame oil is key to that delicious nutty flavor. Drizzle this over the rice as the dish finishes cooking.
Eggs: Adding eggs to this recipe adds extra protein, especially if you are making vegetable fried rice. This ingredient is optional.
Protein: This recipe is a great way to use up leftover meats, too. Chop up leftover pork chop, steak, shrimp, seafood, chicken, and more. Also, brown ground beef, pork, chicken, or turkey for extra protein.

Why is leftover rice better for fried rice?

Using cold, leftover cooked rice is best for making fried rice. Because it’s stored in the refrigerator, moisture is removed from the rice and firms up the individual grains so you have that perfect, chewy texture for fried rice.

If leftover rice isn’t an option, spread freshly cooked rice out in a single layer on a baking sheet and allow it to air dry for at least an hour. This will help the grains dry out and lose moisture.

If you use hot, freshly cooked rice, adding additional moisture will turn the rice into a soggy, mushy mess. To make the rice ahead of time, simply follow the package’s instructions and store it in an airtight container for up to 4 days.

Here’s a fast way to prepare white rice in the pressure cooker. Just prepare, store, and use the next day to make fried rice!

How to Make Fried Rice with Egg

Heat the oil or butter in a large wok or a large nonstick skillet over high heat until very hot. Sauté the onion and carrots until they begin to soften, about 4 minutes. Cooked meat can be added to the skillet at this time, too.

If you use ground, uncooked meat, add it to the skillet and cook until most of the pink is gone. Drain the grease if needed.

Then, reduce the heat as you add the rice to the same skillet. You may need to add additional oil. Continue cooking for about 5 minutes. Stir the rice occasionally, but allow it to brown slightly in spots.

Create a well in the middle of the rice by pushing the rice along the sides of the wok or pan. Add in the whisked eggs and scramble quickly in the center.

When the eggs are cooked, stir the rice and egg together. Alternatively, you can scramble the eggs in a separate pan and add them to the fried rice.

Then, finish the stir fry by adding the ginger, garlic, and frozen peas to the skillet. Since these ingredients are already cooked, they simply need to be warmed through.

After about 3 minutes, add in the soy sauce, sesame oil, and scallions. Continue cooking until all is combined and hot – another 3 minutes or so.

Taste and adjust the seasonings as needed. Garnish with additional scallions and serve hot with soy sauce on the side!

Best Methods for Cooking Fried Rice

Fried rice is the easiest to make in a wok. If you don’t have a wok, there are other alternatives.

Here are a few tried and true methods for cooking fried rice:

Wok: A wok is a high-walled pan that allows the rice, veggies, proteins, and seasonings to be tossed and combined easily. This is a traditional way of preparing this dish and probably the most convenient.
Standard Pan or Skillet: If you don’t have a wok, a large skillet will also work. Make sure the pan has plenty of space for all of the ingredients to be stir-fried and combined.
Griddle: A Blackstone griddle or regular griddle is a fun way to get hibachi-style fried rice at home. With this method, you have plenty of cooking space for sautéing the ingredients on the large cooking surface.
Instant Pot or Air Fryer: Using the sauté function on a multi-cooker is a convenient way to stir together ingredients. This method can be handy if the stove is occupied or you don’t have a skillet large enough.
Large Stock Pot: Using a pot is definitely non-traditional, but it works if you’re in a pinch. Because of the high walls, all ingredients can be stirred together without escaping from the pot.

Easy Variations for Fried Rice

There are so many fried rice recipes. Plus, plenty of ways to adjust it to the needs of your family.

Whether you have specific dietary preferences or just need inspiration, here are some variations to try:

Chicken Fried Rice: Add leftover chopped chicken breast or shredded rotisserie chicken from the grocery store.
Shrimp Fried Rice: Add peeled, fresh shrimp to the wok before sautéing the onion and carrots, about 3 minutes. Then, remove the shrimp from the pan and set aside on a plate. Stir in the shrimp at the last minute of cooking to warm.
Beef Fried Rice: Add chopped leftover steak or brown ground beef.
Pineapple Fried Rice: Diced pineapple adds a different layer of flavor to plain fried rice.
Hibachi Fried Rice: Make fried rice on the Blackstone griddle for restaurant-style fried rice.
Pork Fried Rice: Add chopped pork chop or pulled pork to the skillet, or brown ground pork.
Vegetarian Fried Rice: Skip the protein and add in additional vegetables.
Other types of rice: Use cauliflower rice, brown rice, or even quinoa instead of white rice.

Tips for Easy Fried Rice

Let the rice brown when you add it to the wok. Allowing the rice to “rest” on the cooking surface for a minute or two between stirring will help the rice grains crisp up and boost the flavor.

Using high heat is the key to the best fried rice! The high heat allows the rice, proteins, and vegetables to develop color and additional flavor.

Add additional sauces for more flavor. I like to season our white rice with a tablespoon of rice wine vinegar for extra zing. You can also use other sauces like oyster sauce, fish sauce, hoisin sauce, etc.

Use up all of those leftover vegetables when you make fried rice. Leftover steamed or roasted veggies, like broccoli, carrots, cauliflower, red onion, etcetera are great additions to stretch this meal.

Use butter instead of oil for more flavor. Olive oil will work perfectly fine, but using butter will give the sautéed ingredients even more flavor.

FAQ: Vegetable Fried Rice

Is butter or oil better for fried rice?

Any type of cooking oil will work fine for this recipe. But if you cannot use oil or prefer butter, high-quality butter or ghee will add additional flavor to the dish.

Can I use 2-day-old rice for fried rice?

Yes, leftover rice is the best as the refrigerator removes moisture and helps the individual grains firm up.

Can you make Fried Rice with fresh rice?

To make fried rice with fresh rice, prepare the rice according to the instructions. Then, spread the cooked rice on a baking sheet and let it air dry for at least an hour.

What goes well with fried rice?

Serve fried rice with additional soy sauce, or as a side dish to egg rolls, noodles, or the main protein.

Can you make fried rice on a griddle?

Using a Blackstone griddle is a popular choice for making fried rice hibachi-style. It allows for plenty of room to sauté, stir, and combine ingredients.

How long is leftover rice good for in the fridge?

Leftover rice can be stored in the refrigerator for up to 4 days.

Can you freeze fried rice?

Store cooked fried rice in airtight containers in the refrigerator for 2-3 days. To freeze, transfer to the freezer in plastic storage bags for up to one month. To reheat, warm in the microwave for the best results.

How to Make Fried Rice

Course Side Dish Recipes

Cuisine Asian

Keyword fried rice, hibachi

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 485kcal

Author Anna Kate

Equipment

Ingredients

1 yellow onion finely chopped
1 cup carrot peeled and chopped
2 cups white rice leftover
2 tablespoons olive oil butter, or ghee, divided
2 eggs lightly whisked
1 tablespoon fresh ginger peeled and minced
2 cloves garlic minced
½ cup green peas frozen
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
2 green onions thinly sliced (save the green part for garnish!)

Instructions

Heat the oil or butter in a large wok or a large nonstick skillet over high heat until very hot. Sauté the onion and carrots until they begin to soften, about 4 minutes. Add additional protein to the skillet at this time, too.
Then, reduce the heat to medium-high. Add the rice to the same skillet and stir. Add additional oil if needed. Continue cooking for about 5 minutes, stirring occasionally. Allow the rice to brown slightly in spots.
Create a well in the middle of the rice by pushing the rice along the sides of the wok or pan. Add in the whisked eggs and scramble quickly in the center. When the eggs are set, stir the rice and egg together.
Then, stir in the ginger, garlic, and frozen peas to the skillet. After about 3 minutes, add in the soy sauce, sesame oil, and green onions. Continue cooking until all is combined and hot – another 3 minutes or so.
Taste and adjust the seasonings as needed. Garnish with remaining green onion and serve hot with soy sauce on the side!

Notes

If you use ground, uncooked meat, add it to the skillet and cook until most of the pink is gone. Drain the grease if needed.
If you do not have a wok, a large skillet, pot, or air fryer/multi-cooker with a saute function will also work.
Alternatively, you can scramble the eggs in a separate pan and add them to the fried rice.
Chop up leftover meats and veggies to stretch the fried rice.
Add pork chop, steak, shrimp, seafood, chicken, ground beef, turkey, etc. for extra protein.
Use bagged, shredded carrots as a shortcut to chopped carrots.

Reheating / Storing / Leftovers Info:

Nutrition

The post Easy Vegetable Fried Rice with Egg appeared first on Southern Cravings.

Best Frozen French Fries in the Air Fryer

Anna Kate — Fri, 10 Jun 2022 10:00:00 +0000

How to cook frozen French fries in the air fryer – the healthier way to enjoy fries without deep-frying! Made in 20 minutes, use store-bought frozen French fries for perfectly crispy fries every single time! Tips on seasoning, cook time, and reheating leftover fries are in the recipe card below.

No more messy deep frying or soggy french fries! Air frying has transformed the way we cook. It’s one of the quickest, most efficient ways to prepare so many different dishes. We use our Ninja Foodi multi-cooker on a very regular basis…almost daily! It’s great for reheating leftovers and making meals fast.

A few of our favorite air fryer recipes include frozen burgers, “grilled” chicken breast, and pizza rolls. We even use it to reheat pizza for leftover homemade pizza!

Air Fryer Frozen French Fries

Before I discovered air frying french fries, we would make them in the oven. This resulted in uneven cooking, some were soggy, and some were burned. It didn’t seem to matter whether I used shoestring fries, waffle fries, curly fries, or any other shape. They never turned out the way they do in a fast-food restaurant.

And forget deep frying french fries. There was too much mess and so much grease!

Now, we only use the air fryer to make french fries. The air fryer makes them so crispy on the outside and tender (not dry!) on the inside. It’s my favorite way to make them for burgers!

Why this is the best way to make french fries:

It’s simple. There’s nothing fancy about this method. Simply dump a bag of frozen fries into the air fryer, season, cook, and enjoy.
It’s versatile. You can use any shape of french fry you like: curly, waffle, shoestring, steak fries, seasoned, or unseasoned.
It’s fast. From frozen to fried, these are done in about 20 minutes. Plus, there’s minimal clean-up.
It’s (more) health-conscious. Fries aren’t exactly “healthy” but frying them with less oil makes them a little better for you than deep frying.

Making french fries in the air fryer vs. oven vs. deep fryer

Whether you are cooking frozen or homemade french fries, there are three main ways to prepare them:

Air Fried French Fries: This method is the easiest way to get crispy fries. There’s also minimal mess to clean up, especially when compared to deep frying. Using the air fryer ensures you have perfectly crispy french fries every single time.

Baked French Fries: While it’s simple, baking doesn’t always leave you with the best results. I’ve never been able to get that perfectly crispy texture using the oven. Plus, some of the fries can easily dry out on the inside while others are undercooked.

Deep-Fried French Fries: Using a deep fryer is a great way to get crispy, hot, salty fries. The oil also makes a big mess and splatters everywhere. Plus, the oil is an extra cost that’s poured out at the end of cooking. Not to mention, it’s the least health-conscious option.

Are french fries healthier in an air fryer?

French fries get a bad rap for being an unhealthy junk food because they are usually deep-fried and heavily salted.

Air frying allows you to reduce the amount of oil drastically and control the amount of seasoning added. All of this without compromising the fried and salty flavors! It may not be nutritiously more healthy, but it is a better choice than deep frying.

What You Need to Make Crispy Air Fryer Fries

Air Fryer: You can use a traditional air fryer unit or a multi-cooker with an air fryer function.
Frozen French Fries: All different types of fries will work for this recipe. You can use different brands, too: Ore Ida, generic brands, etc. (more info below)
Seasoning: This recipe uses a pinch of salt, but you can season with any seasoning you like.
Cooking Spray: Light cooking spray is all you need to crisp up these french fries.
Condiments: Don’t forget to grab your favorite dipping sauce, fry sauce, yum yum sauce, ketchup, mustard, etc.

How to Cook French Fries in an Air Fryer

This is such an easy way to get the best fries you’ve ever had!

Add the frozen fries to the basket of your air fryer. Season with salt and pepper or the seasoning of your choice. See the suggestions below.

Then, lightly spray the fries with olive oil spray. This helps them crisp up even more.

Set the air fryer to cook for 10 minutes at 400°F. After 10 minutes, shake the basket and continue cooking for another 5-10 minutes or until the fries reach the desired crispiness.

Shaking the air fryer basket or tray rotates the fries and helps cook them evenly. This also makes sure the texture is the same on every fry.

Note: If the fries have air fryer instructions, refer to those for the cooking time and temperature.

To serve, transfer the cooked fries to a plate, and add any final seasonings before diving in!

Why are my fries not crispy in the air fryer?

If the fries aren’t crisping up, it’s likely that the air fryer is overcrowded or the air is not hot enough. You may also need to increase the cooking time.

The age of your air fryer, basket shape, and amount of fries will impact the cooking time, too. Use the info in the recipe card as a guideline.

Should frozen French fries be thawed before frying?

You do not need to defrost the french fries before air frying. The great thing about using the air fryer is that you rarely need to defrost what you are cooking. Simply dump the fries straight from the freezer and cook!

Ideas for Seasoning Frozen French Fries

Can I season frozen fries? Yes, you can! If you’re wondering how to make frozen fries taste better, the secret is in the seasoning!

You can amp up frozen fries easily with seasonings and herbs you likely already have in your kitchen. Simply add the seasoning to the fries before cooking. When using fries that are already flavored, use caution when adding additional seasonings.

Here are some seasoning ideas for french fries:

Make them gourmet. Sprinkle with onion powder, garlic salt, and fresh rosemary.
Lawry’s Seasoning Salt
Cajun or Creole Seasoning
Drizzle with truffle oil after cooking.
Classic salt and pepper
Italian seasoning
Garlic and parmesan cheese

Air Frying Different Types of Fries

There are so many different kinds of french fries out there. You can do all of them in an air fryer, but you made need to adjust the cooking time to more or less, depending on your desired crispiness.

Here are some different types of French fries:

Curly fries
Waffle fries
Tater tots
Crinkle cut fries
Seasoned and unseasoned fries
Potato wedges
Steak fries
Shoestring fries

Tips for the Best French Fries

Don’t overcrowd the basket. Allowing enough room for the hot air to circulate is important for the best and most crispy french fries. Most air fryers have an indicator to show the maximum fill line. One bag of french fries will fit in the basket of a 4-quart air fryer.

Shake the basket. For even cooking and the best results, make sure you shake the air fryer basket to rotate the french fries as they cook.

Seasoning. Don’t be afraid to get creative with different seasonings. Season before cooking with homemade seasoning or store-bought rubs. Alternatively, add grated parmesan or drizzle truffle oil over the fries just before serving for a gourmet twist.

Different types of fries. Make the french fries homemade or from the freezer section. This method will work on any shape of French fry. Adjust the cook time as needed.

How to serve French Fries

Serve these with a big juicy burger, pork chops, chicken nuggets, hot sandwich sliders, or any other main dish.

Don’t forget the dipping sauces! Try BBQ sauce, ketchup, mustard, ranch dressing, and more.

Reheating and Storing Leftover French Fries

Use up the leftover french fries for poutine or a different take on nachos.

Store the leftovers inside an airtight container in the refrigerator for up to 3 days. To reheat the french fries, program the air fryer to 350°F for 5-7 minutes or until crispy and warm.

Recipe FAQ and Expert Tips

Can you cook store-bought frozen French fries in an air fryer?

Yes, frozen french fries can be cooked in an air fryer. These can be store-bought or homemade.

Should I preheat my air fryer for frozen French fries?

It’s not necessary to preheat an air fryer. There are many sources that say this makes the food even better, but I haven’t noticed a difference.

How do you crisp french fries in an air fryer?

For additional crispiness, you can use the broil function on the air fryer or extend the cooking time. Use this with caution as they can quickly burn or dry out.

How much oil do you put in an air fryer for french fries?

No oil is needed to cook frozen french fries in the air fryer.

These are the best frozen fries! It’s an easy side dish that we love to serve with our air fryer hamburgers. Make these just like your favorite fast-food fries and use your favorite seasonings and dip them in your favorite sauce.

Best, Crispiest Air Fryer French Fries

How to cook frozen french fries in the air fryer – the healthier way to enjoy fries without deep-frying! This is the best method for making crispy, delicious french fries. Use your favorite brand of store-bought frozen french fries. Made in about 20 minutes, these fries come out perfectly crispy every single time! Tips on seasoning, cook time, and reheating leftover fries are in the recipe card below.

Course Air Fryer Recipes

Cuisine American

Keyword air fryer, french fries

Cook Time 20

Total Time 20

Servings servings

Calories 139kcal

Author Anna Kate

Equipment

Pressure Cooker

Ingredients

16- ounce bag of frozen French fries
salt I like to use seasoning salt
cooking spray

Instructions

Place the frozen fries in the basket of your air fryer. Sprinkle with salt and spray lightly with olive oil spray.
Cook for 400 degrees for 10 minutes. Shake the fries and cook for an additional 5-10 minutes until crispy.

Notes

This method works on any type of french fry.
Season the fries before cooking. When using fries that are already flavored, use caution when adding additional seasonings.
If the fries have air fryer instructions, refer to those for the cooking time and temperature.

Reheating / Storing / Leftovers Info:

Store leftovers inside an airtight container in the refrigerator for up to 3 days.

To reheat the french fries, program the air fryer to 350°F for 5-7 minutes or until crispy and warm.

Nutrition

The post Best Frozen French Fries in the Air Fryer appeared first on Southern Cravings.

85+ Best Side Dishes for Steak

Anna Kate — Tue, 07 Jun 2022 12:53:23 +0000

A delicious side dish for a juicy steak is the perfect accompaniment to a steak dinner. From healthy side dishes to elevated salads and seafood toppings, you are sure to find the perfect accompaniment to your steak dinner. Almost 100 side dishes included below!

Of course, finding a delicious cut of steak is the primary way to ensure a showstopping, steakhouse-worthy main dish, but what side dishes should you pair with the meat to enhance the flavor and ‘wow’ your guests?

When you are preparing a steak dinner, you want the sides to shine alongside the meat. Here are the best choices for a great side dish for steak!

Whether you are celebrating a special occasion or enjoying the evening grilling, here are some of the best side dishes to go with steak.

What to Serve with Steak

Potato Dishes for Steak

There’s nothing wrong with sticking to classic side dishes and giving them a facelift. So let’s start this list with some of my favorite steak sides. Potatoes are some of the most traditional side dishes when it comes to steaks and it’s one of the first ingredients many people think of when they imagine a steak dinner.

Here are my favorite potato side dishes for steak, including the crispiest baked potatoes and the ultimate mashed potatoes in the pressure cooker that is sure to have everyone asking for seconds. Plus, don’t forget about crispy French fries, too!

Got leftover mashed potatoes? Here are plenty of ways to use leftovers in brand new ways.

If white potatoes aren’t your thing, I’ve got a few spins on the traditional sweet potato. Try these oven-baked sweet potatoes, savory mashed sweet potatoes, and savory twice-baked sweet potatoes.

Other great potato recipes include classic creamy mashed potatoes, herby smashed potatoes, cheesy hashbrown casserole, and classic twice-baked potatoes loaded with toppings!

Smashed Red Potatoes from Southern Cravings

What veggies go with steak?

Veggies don’t have to be bland or soggy, and with these easy recipes, you can elevate your steak and bump up the nutrition in one.

Rather than boring steamed vegetables or soggy brussels sprouts, think roasted carrots, crispy broccoli, cauliflower cheese, and caramelized onions!

Veggie Kabobs with Halloumi from Nourish Plate

Pasta Side Dishes for Steak

Another carb that is an unsung hero as the perfect side dish for steak is pasta. Any type of pasta is an excellent dish for a steak side. You can serve it hot, with homemade alfredo sauce, or cold, like a pasta salad. Most of these recipes can easily be made gluten-free with a gluten-free pasta alternative.

Baked mac and cheese is always a great choice when you’re looking for something more indulgent! I love a good homemade cheese sauce and a baked crispy cheese topping!

Southern Baked Mac and Cheese from Southern Cravings

Healthy Sides for Steak

If you’re in the mood to enjoy a steak at home but want to keep the sides on the healthier side, these are our top picks for lighter, better-for-you side dishes.

Something cool and fresh always complements a grilled steak during the summer. Try this Caprese salad that can be made in under 5 minutes. No chopping or prep required! You can even slide the mozzarella and tomatoes onto toothpicks for a quick Caprese skewer appetizer.

Sautéed Zucchini from The Forked Spoon.

Easy Side Dishes for Steak

Easy and simple sides don’t have to mean boring! In fact, some of our favorites for steaks are some of the most straightforward recipes with just a handful of ingredients.

Pan-Fried Oyster Mushrooms from Zestful Kitchen.

If you are looking for an easy side dish that you can prepare in advance or whip up in minutes, here are our top choices.

Side Salads for Steak

A light, crisp green salad drizzled with a little olive oil, sea salt, and balsamic vinegar is the ticket to perfect simplicity. Salads get a bad wrap for being bowls of lifeless greens with little personality, but that’s all about to change with these elegant, rich, and fresh salad recipes.

Better yet, these simple salads can be thrown together in just a few minutes and prepared in advance to give you more time to focus on the main meal.

Plus, you can even elevate a simple salad with a fancy dressing like this warm bacon vinaigrette.

Kale Salad Recipe from JoyFoodSunshine.

Special Occasion Sides for Steak

If you’re looking for side dishes for a special occasion, you want to level up your cooking skills with some beautifully plated, tasty sides.

Of course, anything with red wine is the perfect pairing for steak but other elegant sides such as grilled asparagus or a wedge salad are definitely a good option when cooking steak for a special evening or a date night at home.

Classic Wedge Salad from House of Yumm.

Surf and Turf Dishes

Going all out with a surf and turf is a surefire way to grab your guests’ attention and appease everyone’s pallets.

Fan favorites include crab cakes, baked crab legs, roasted shrimp, scallops, and seared ahi tuna.

Crab Cakes from Southern Cravings.

Of course, a buttery lobster is a famous pairing with the steak of your choice, but you don’t have to stop there! Several seafood dishes work alongside a rich glass of red wine to create an unforgettable dinner party.

Steak Sauces and Condiments

Restaurants knock it out of the park when it comes to steak sauces. From creamy peppercorn sauce to simple garlic butter for dipping, there are so many sauces and condiments to enhance a steak.

Although traditional sauces are popular, experiment with other flavors, including garlic, thyme, tomato, red wine, mushroom, shallot, and even sweet flavors.

Here are my top steak sauces and condiments if you want a traditional option, something simple, or something a little more striking.

Garlic Butter Dipping Sauce from Southern Cravings.

Toppings for Steak

Adding a topping to your steak can take it to a whole new level! There’s no harm in adding butter to steak to enhance the richness with the extra flavors and soften the tougher exterior for that melt-in-the-mouth experience.

If you really want to have your guests talk about your cooking for days to come, here are some tasty steak toppings to try, from tangy pickled red onion to seafood, fresh herbs, mushrooms and more.

Sautéed Mushrooms from Drive Me Hungry.

Other ideas include a sprinkling of parmesan cheese, a dollop of sour cream with horseradish, and more.

Desserts for After a Steak

Don’t forget to plan for a showstopping dessert after your steak dinner! There is a dessert on this list for everyone, whether you are a self-confessed chocoholic or an ‘anything goes as long as it satisfies my sweet tooth’ kind of person.

What wine is good with steak?

When choosing a bottle of wine to serve with your steak dinner, red wine has always been a popular choice to serve with red meat.

Cabernet Sauvignon, Merlot, or Malbec are the best wine to serve with steak. Typically, the more flavorful the steak, the better a match it is with a Cabernet.

Whether you are serving a ribeye, flank steak, filet mignon, prime rib, beef tenderloin, or another cut of beef, red wine always goes well with red meat.

Of course, you can always choose a buttery Chardonnay if you prefer white wine.

What is Traditionally Served With Steak?

If you find it hard to choose the best side dishes for your steak night, why not opt for the most traditional pairings?

A great option is a steak with a side of crispy fries, peppercorn sauce, and a simple salad. Or add in some onion rings, crusty bread, and buttery chargrilled corn on the cob to complete the dinner.

What Goes Well With a Steak Dinner?

Now it’s time to go to the grocery store, grab your ingredients, and cook up a delicious steak dinner at home using your favorite choice of these recipes.

The post 85+ Best Side Dishes for Steak appeared first on Southern Cravings.

Southern Baked Beans with Ground Beef

Anna Kate — Mon, 06 Jun 2022 15:57:24 +0000

Easy baked beans with ground beef are the best Southern-style BBQ side dish. Spice up canned baked beans with ground beef, onion, and spices and simmer in the slow cooker for a hands-free potluck recipe. No one will ever know these aren’t homemade!

You don’t need to make baked beans from scratch to enjoy a good BBQ. Instead of soaking baked beans and all of that prep work, this semi-homemade version is an excellent shortcut to America’s favorite summer BBQ side dish! It’s the best way to dress up canned baked beans and keep your menu simple.

Cowboy Baked Beans with Ground Beef

This easy recipe is also known as Cowboy Baked Beans. There are so many different ways to add flavor to baked beans to include adding bacon, ground beef, BBQ sauce, seasonings, and more.

Homemade baked beans are absolutely delicious, but if you’re in a crunch for time, soaking the beans and the other prep work can make this hearty side dish impossible to prepare without plenty of notice.

Enter: canned baked beans. You might think I’m totally nuts (or cheap) but using canned beans is the real secret to making this semi-homemade version. After you doctor the precooked beans with a few spices, you’ll never know the difference.

Here’s why I love this recipe:

It’s hands-free: There is minimal prep work for this recipe. All you need to do is brown the hamburger meat and onion, then combine all of the ingredients in a slow cooker.
It’s cheap: The total cost of this recipe is about $10, including the seasonings and other tools.
It’s stretchable: With the addition of ground beef, this recipe can feed much more than the can’s serving size. Plus, you can easily add more if you are running low.

What kind of beans are baked beans?

Most baked bean dishes are typically made from Navy Beans or Great Northern Beans. From the can, these are white beans that are mixed together with seasonings and sometimes BBQ sauce.

Baked beans are very different from black beans, kidney beans, butter beans, or pinto beans.

What are Cowboy Beans made of?

Sometimes called “cowboy beans”, these hearty baked beans are made with canned baked beans, ground beef, onion, and spices.

There are so many other ways to dress up baked beans. Other recipes may include bell pepper, bacon, BBQ sauce, brown sugar, and other ingredients that add additional flavor.

Ingredients for Baked Beans in a Slow Cooker

Baked Beans: I use Bush’s Original Baked Beans, but you can use any brand or flavor combination you prefer.
Onion: You can use yellow onion or white onion. Alternatively, you can add the onion quartered instead of diced to save prep time.
Spices: Chili powder, garlic powder, Worcestershire sauce, and salt and pepper.
Ground beef: One pound of lean ground beef is best. I prefer 80/20 or 90/10 (lean to fat ratio)

How to Make Southern BBQ Baked Beans

Since baked beans are already cooked, this process is more about warming all of the ingredients and allowing the flavors to marry. If you don’t have a slow cooker, you can also do this on the stovetop with a dutch oven.

To make baked beans in the crock-pot, start by browning the ground beef and chopped onion. I recommend starting with the ground beef in your dutch oven or large skillet. Then, add the onion with the beef and sauté until the onions are translucent and the hamburger is browned.
Drain the ground beef if needed. Then, add the ground beef and onion mixture, baked beans, and remaining ingredients to the pot of a slow cooker. If you are using a liner, add that to the pot, too.
Stir to combine all ingredients and cook on low for 2-3 hours or until bubbling and warmed through.

If you are using a multi-cooker, turn the unit to the “sauté” function to brown the beef and sauté the onion. Then, switch the unit to “slow cook” before adding the remaining ingredients.

Here are a few kitchen tools I recommend to make this recipe easier:

Slow Cooker: Any classic slow cooker will work for this recipe. I recommend using a regular-sized unit. Alternatively, a multi-cooker with the sauté and slow cooker function will keep this recipe all in one pot.
Dutch Oven: A heavy-bottomed pot for browning the ground beef and onion or cooking the beans on the stove as an alternative to the slow cooker. I love my Tramontina dutch oven set. It’s a budget-friendly option that really stands up to the test of time. We’ve used ours for years!
Slow Cooker Liners: Make cleaning up a breeze with these slow cooker liners! Simply toss out the bag after cooking. No scrubbing required.

How do you thicken baked beans?

If you prefer thicker baked beans, add in a spoonful of tomato paste or a cornstarch slurry (1 tablespoon of cornstarch to one tablespoon of water).

Here are some other ways to thicken beans:

Remove the excess liquid with a ladle.
Mash the beans with a potato masher or ricer.
Remove the lid of the slow cooker (or dutch oven for stove top method) to allow steam to escape. Stir frequently.
Consider adding barbecue sauce or ketchup in small amounts (no more than ⅓ cup at a time) until desired thickness is reached.

The thing to remember about adding in additional flavors is to do this slowly and in small amounts. If you add too much of anything, the flavors and textures could change past repair.

If you thicken the dish too much, simply add a little water and stir.

Can you prep baked beans the night before?

Another thing I love about this great recipe is that you can make it completely ahead of time – even the night before. If you are preparing the night before, make sure the ground beef is browned completely before adding the rest of the ingredients to avoid any bacterial growth.

Whether you use the stovetop method or the slow cooker method, just prepare the beans according to the recipe card below.
Then, place the pot in the refrigerator overnight. Remove the slow cooker pot from the fridge, and place it in the base of the unit. Turn on and allow to simmer for 2-3 hours or until warmed through.

If you are preparing the beans on the same day, just simmer until warmed through. Then, keep them warm on the lowest stove setting.

Tips for the Best Baked Beans from a Can

Can you reheat baked beans after cooking?

Yes, it is safe to reheat baked beans. The easiest way to warm up leftover baked beans is in the microwave. Alternatively, you can warm them on the stovetop in a saucepan.

How do you make canned beans taste better?

To add flavor to canned baked beans, add salt, fat, herbs and spices, and sauce. You can do this with canned or beans cooked from scratch.

To add a smokier flavor, add dried chili powder, paprika, or a BBQ sauce. For a spicier version, a pinch of cayenne pepper should do the trick.

Do you have to cook baked beans from a can?

It’s safe to eat canned beans without warming, but they won’t have nearly as much flavor. Plus, the texture will likely be way off.

How can I thicken beans without cornstarch?

To thicken beans without cornstarch, try mashing the beans with a potato masher or ricer. Alternatively, remove the lid of the pot or slow cooker and continue cooking to allow the steam to escape. You could also remove excess liquid from the pot with a ladle.

What to add to canned baked beans for more flavor

BBQ Sauce or brown sugar for a sweet flavor.
Green Pepper or Red Bell Peppers for an extra kick.
Hot Sauce to add spiciness.
Spices like garlic powder, onion powder, rosemary, cumin, thyme, etc.

What goes well with baked beans?

For a hearty dinner, try this easy side dish with these main dish recommendations:

Meaty baked beans are the perfect side dish! This is a great dish to take to a family reunion, family gatherings, or to serve at BBQ dinners to complement the main meal.

Southern Baked Beans with Ground Beef

Course Side Dish Recipes

Cuisine American

Keyword bbq, beans, side dishes, slow cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 108kcal

Author Anna Kate

Equipment

Ingredients

1 tablespoon Olive Oil
1 medium yellow onion diced, about 1 cup
1 pound lean ground beef
3 15-ounce cans of Bush’s Original Baked Beans
3 teaspoons of chili powder
2 teaspoons garlic powder
1 tablespoon of Worcestershire Sauce
salt and pepper to taste

Instructions

In a large skillet or dutch oven, heat oil over medium-high heat. Add ground beef and onion and saute.
Continue to cook until the beef is no longer pink and the onions are translucent (about 5 minutes).
In the pot of a slow cooker, add the cans of beans, chili powder, garlic powder, and Worcestershire sauce. Stir to combine.
Cook on low for about 2-3 hours or until warmed through.
Serve hot.

Notes

Using a multi-cooker: turn the unit to the “sauté” function to brown the beef and sauté the onion. Then, switch the unit to “slow cook” before adding the remaining ingredients.
Using a dutch oven: brown the ground beef and chopped onion, then add in remaining ingredients. Simmer for 2-3 hours.

Nutrition

The post Southern Baked Beans with Ground Beef appeared first on Southern Cravings.

Crispy Baked Potatoes

Anna Kate — Tue, 18 Jan 2022 14:19:00 +0000

Crispy, oven-baked potatoes are a restaurant-inspired favorite! This method of salt baked potatoes results in crispy outside with fluffy, buttery insides. You only need a few ingredients to make this delicious side dish. Learn expert tips on how to get that crispy skin that rivals your favorite steakhouse.

The crispy, salty outside is a delicious treat that turns a simple potato into a fan favorite. This is truly the best baked potato recipe on the internet!

There is one skill every home cook should master: how to make delicious potato dishes.

Baked potatoes are probably one of the easiest side dishes to whip up: they are cheap, hands-off, and are difficult to ruin. If you are a beginner cook, this is a great recipe to start with.

Choosing Potatoes for Baking

The best way to make baked potatoes is with russet potatoes.

Russet potatoes are large and oblong with brown skin. They are excellent for mashing, baking, and for making potato chips.

Russet potatoes are also labeled as “baking potatoes” or Idaho potatoes in many grocery stores.

Other potatoes like yukon gold potatoes or red potatoes are better for roasting, topping salads, or adding to soups and stews.

When you are choosing potatoes for this recipe, be sure to select potatoes that are roughly the same size. While it’s difficult to overcook a potato, it’s easier to track cooking time when they are relatively uniform in size and shape.

Tools to make this recipe easier:

Baking sheet with an oven rack – Using a baking sheet with a rack will help air circulate all around the potato and give you that crispy outer skin.
Foil or parchment paper – Line your baking sheet with aluminum foil for easy clean-up. Parchment paper can also be used, but check the oven-safe limit prior to cooking.
Tongs will help you split the potato and mix in the butter and salt.

How to get crispy skin on potatoes

When we make these potatoes, eating the outside skin is our favorite part. It’s crunchy, crispy, salty, and crave-worthy! The combination of olive oil and kosher salt (or sea salt), plus using a wire rack creates crispy potato skins.

Setting your oven at a higher temperature than normal will also aid in crisping the outside of the potato.

The cooking time is longer than a regular baked potato. However, the extra cooking time and the hot oven does not overcook the potato. Instead, it enhances the flavors of the fluffy, buttery insides.

Why do you salt baked potatoes?

Adding salt to the outside of potatoes draws the moisture out of the potato. Factor in using a wire rack to allow the air to circulate around the whole potato will yield a crispier, evenly-cooked result.

The Best Baked Potatoes

The great thing about these crispy potatoes is the simplicity! Simply rub down the outside with olive oil, season with salt, and bake.

Step 1: Wash the potatoes.

First, wash the outside of the potato. Since we are eating the skin, we want to get rid of any dirt residue or weird “eyes” that may be forming.

You do not have to pierce the potato. Piercing can shorten cooking time, but it is not necessary.

Step 2: Season the potatoes.

Dry off the potatoes, then drizzle with olive oil. I usually do this right on the sheet pan. Alternatively, add the potatoes to a large bowl and season them there. Avoid using too much olive oil – about a tablespoon or less (depending on size) for each potato will be sufficient.

Add olive oil to the outside of the potato.

Season with sea salt or kosher salt.

Coat the potato in olive oil and sea salt completely.

You could also use the same amount of melted butter in place of olive oil.

Then, generously sprinkle with Kosher salt and rub into the skin of the potatoes.

Step 3: Bake the potatoes

Place on a foil-lined baking sheet (use foil for easy cleanup!) with a rack and place in the oven for 1 hour or until a sharp knife pierces the potatoes easily.

When a knife easily pierces the center, the potatoes are done. Remove them from the oven.

Split the baked potatoes down the center using a paring knife as if you were preparing a regular baked potato. Carefully, with potholders, squeeze the top and bottom of the split to get the potatoes to “open up” a bit.

Split the potatoes with a paring knife when they are easily pierced in the center.

Open up the potatoes.

Use a spoon to loosen the insides of the potato.

Season the insides and return to the oven.

With the back of a spoon, gently slide the spoon in between the skin and the flesh of the potato to loosen the insides of the potato.

To the inside, add a pat of butter and salt and gently stir. After the potato has been stirred, add in the butter and salt. Place the split potatoes back in the oven for another hour, or until the outside edges begin to brown to your liking.

Baked Potato Toppings

This potato is delicious on it’s own, but feel free to add some of your favorite toppings!

Consider these ideas:

crumbled bacon
sprinkling of cheddar cheese
a dollop of sour cream
a few chopped green onions
Or, turn this into a twice baked potato!

Reheating and storing leftover baked potatoes

Storing: Store leftover baked potatoes in the refrigerator for no more than 3 days.
Reheating: To reheat leftovers, place in a preheated 350F oven for 15-20 minutes or until warmed through.
Freezing: Although I haven’t tested this, you can freeze cooked baked potatoes (wrapped in foil) for up to one month. Defrost in the fridge and reheat in the oven.

Other ways to enjoy potatoes:

Baked sweet potatoes or Twice-baked sweet potatoes
Mashed sweet potatoes
Twice-baked potatoes
Mashed potatoes
Make baked potatoes in the air fryer!
Roasted potatoes
Crispy red-skinned potatoes

I hope you enjoy this easy recipe for the perfect baked potato!

Crispy Oven-Baked Potatoes Recipe

Course Side Dish Recipes

Cuisine American

Keyword potato recipe, potato side dish, potatoes, Side Dish

Prep Time 5

Cook Time 2

Total Time 2 5

Servings potatoes

Calories 305kcal

Author Anna Kate

Ingredients

4 Russet potatoes also called baking potatoes or Idaho potatoes
butter
Olive Oil
kosher salt

Instructions

Preheat oven to 400°F degrees.
Wash and clean the outside of the potato to remove dirt, “eyes”, etc.
Dry off the potatoes, then drizzle with olive oil until each potato is well-coated.
Then, generously sprinkle with Kosher salt and rub into the skin of the potatoes.
Place on a foil-lined baking sheet with a rack, and place in the oven for 1 hour or until a sharp knife pierces the potatoes easily.
Then, split the potatoes as if you were preparing a regular baked potato. Using a spoon, carefully scoop away some of the potato from the sides, like you were assembling a loaded baked potato.
Add a pat of butter and salt to the inside of each potato and gently stir.
Place the split potatoes back in the oven for another hour, or until the outside edges begin to brown.

Notes

Use pot holders or tongs to squeeze either edge of the split to get the potatoes to “open up” a bit.

Consider these ideas for toppings:

crumbled bacon
sprinkling of cheddar cheese
a dollop of sour cream
a few chopped green onions
Or, turn this into a twice baked potato!

Reheating and storing leftover baked potatoes

Storing: Store leftover baked potatoes in the refrigerator for no more than 3 days.
Reheating: To reheat leftovers, place in a preheated 350F oven for 15-20 minutes or until warmed through.
Freezing: Although I haven’t tested this, you can freeze cooked baked potatoes (wrapped in foil) for up to one month. Defrost in the fridge and reheat in the oven.

Nutrition

The post Crispy Baked Potatoes appeared first on Southern Cravings.

Simple Oven-Baked Sweet Potatoes

Anna Kate — Thu, 18 Nov 2021 18:00:52 +0000

Learn how to bake a sweet potato for an easy side dish! This basic recipe is spectacular on with a little butter and salt or stuffed with toppings for a complete meal on its own. Plenty of topping ideas, tips, and more in the post below.

This is a delicious way to use up leftovers for a fresh new dish!

About this recipe

The great thing about this recipe is that it is so versatile: it can go with just about any main dish. Plus, it’s filling and can be stuffed with lots of tasty toppings!

Take this basic recipe and kick it up a notch for a savory twice-baked sweet potato! I also have a great mashed sweet potato recipe. All of these are a great way to shake up a Thanksgiving or Christmas Dinner menu for something different.

Potatoes are a big thing in our home. Crispy-skinned baked potatoes, twice-baked potatoes, and mashed potatoes are in our regular rotation. But sometimes, it’s good to shake it up and try something different.

How to Bake a Sweet Potato in the Oven

Roasting sweet potatoes bring out their natural sweetness. As they bake, they will become caramelized around the edges and turn soft and tender on the inside.

Basic steps to making baked sweet potatoes:

Wash the outside of the potatoes. Give them a good scrub with a clean dish sponge or brillo pad to break away any dirt and debris on the skins.
Place them on a lightly-greased, foil-lined baking sheet. (I use foil for easy clean-up!)
Bake in a preheated oven for about an hour or until the skin has puffed up and you can easily pierce through the thickest part with a knife.

How Long to Bake a Sweet Potato

Since sweet potatoes come in a variety of oddly-shapen sizes this varies slightly. Potatoes are a sturdy root vegetable with a solid center, so 40 minutes at 400F degrees is a reasonable starting point for baking sweet potatoes – or any potato.

When potatoes are done cooking, the outside skins will appear puffy – as they’ve drawn away from the inside flesh. A certain way to check for doneness is to gently insert a sharp knife through the thickest part of the center of the potato. If the knife goes right through, the potato is done!

Before cooking – The skins are lighter and rougher looking.
After cooking – The skins on these potatoes appear puffier than in the previous photo.

Ideas for Sweet Potato Toppings

After they’re baked, I like to split them and add a pat of butter with a little salt to the inside. You could also add in a little brown sugar with butter and top them with marshmallows for your own personal sweet potato casserole.

If you have any leftover sweet potatoes, you can scoop out the flesh and turn them into a delicious twice-baked version for later in the week! Or, you can reheat them in the microwave (at 30-second intervals) and stuff them with toppings!

Butter, salt, and pepper
Brown sugar, cinnamon, and marshmallows
Sour cream and chives
Goat cheese, walnuts, and honey
Parmesan cheese and butter

Main dish options

Besides a great side dish, baked sweet potatoes make a great base for a meal in itself. Try these options for a hearty, filling meal:

Roasted vegetables
Leftover pulled chicken, BBQ pork, or shredded brisket
Bean salsa, pico de gallo, or other hearty salsa

Breakfast options

Sweet potatoes make good breakfast food, too! Can you believe it? If you have any leftovers, warm them up in the microwave and try these ideas:

Plain yogurt, berries, and granola
Fried egg (or crack an egg into the center and bake in the oven until the yolk reaches desired firmness!)
Peanut butter, banana, and cinnamon

Recipes to make with sweet potatoes:

Pork Dishes – pork chops, pulled pork,
Beef Dishes – brisket, pot roast
Chicken Dishes – balsamic chicken, chicken breast, roasted chicken
Thanksgiving Turkey
Other dinner recipes

Tips and FAQ for Baking Sweet Potatoes

Piercing the potato – Many recipes will recommend piercing the potato before baking to allow the heat to reach the center of the potato more efficiently and (allegedly) prevent a watery inside. But I’ve found that this is not always necessary, so this is a matter of preference and optional.
Cooking time and temperature – Don’t be afraid to cook the potatoes at a slightly higher heat for a slightly longer time by about 15-30 minutes. It’s difficult to overcook a potato as long as the cooking time and temperature are reasonable. I wouldn’t go above 425 or for longer than 1.5 hours.
Foil vs. parchment paper – Parchment paper is a great tool for baking but different versions have different temperature limits, so check the packaging for those details. I’ve used both versions and have not noticed a difference. Foil makes for a really easy clean-up.

How long do you bake a sweet potato at 400?

Depending on the size and thickness of the potato, begin baking your potato at 400F degrees for 40 minutes.

What are good toppings for sweet potatoes?

Sweet potatoes are delicious with simple butter and salt or topped with roasted vegetables, cheese, savory seasonings, sweet seasonings, breakfast ingredients, and more.

What’s good to eat with sweet potatoes?

Sweet potatoes go well with pork, beef, chicken, and other main entrees.

Do you eat sweet potato skin?

You can eat sweet potato skin but it is difficult to chew through. It’s a matter of preference.

Can you cook sweet potatoes without peeling them?

Yes, baking or roasting sweet potatoes with the skin on will result in a tender inside.

How do you clean sweet potato skins?

It’s not necessary as long as you aren’t eating the skin, but it’s a good idea to wash away any dirt or debris on the potato before eating it.

Oven-Baked Sweet Potatoes

Learn how to bake a sweet potato for an easy side dish! Roasted in the oven, these are complete with butter and salt or stuffed with toppings for a complete meal. Plenty of topping ideas, tips, and more in the post. Leftovers are easily repurposed into a fresh new dish!

Course Side Dish Recipes

Cuisine American

Keyword easy side dish recipe, potato recipe, sweet potatoes, vegetarian

Prep Time 5

Cook Time 1

Total Time 1 5

Servings person

Author Anna Kate

Ingredients

Sweet Potatoes

Other topping ideas:

salt and pepper to taste
brown sugar
cinnamon
marshmallows
parmesan cheese
butter

Instructions

Preheat oven to 400°F degrees.
Scrub the outside of the potatoes with a clean dish sponge or scrubber to break away any dirt and debris on the skins. Dry well.
Place them on a lightly-greased, foil-lined baking sheet.
Bake in a preheated oven for 40 minutes to an hour or until the skin has puffed up and you can easily pierce through the thickest part of the potato with a knife.

Notes

Expert tips:

Piercing the potato – This is not always necessary, so this is a matter of preference and optional.
Cooking time and temperature – Sweet potatoes can be cooked for a longer time at a higher temperature. I wouldn’t go above 425 or for longer than 1.5 hours.
Foil vs. parchment paper – Parchment paper is a great tool for baking but different versions have different temperature limits, so check the packaging for those details. I’ve used both versions and have not noticed a difference.

Serve this with:

Pork Dishes – pork chops, pulled pork,
Beef Dishes – brisket, pot roast
Chicken Dishes – balsamic chicken, chicken breast, roasted chicken
Thanksgiving Turkey
Other dinner recipes

The post Simple Oven-Baked Sweet Potatoes appeared first on Southern Cravings.

Savory Mashed Sweet Potatoes

Anna Kate — Mon, 15 Nov 2021 17:10:13 +0000

These savory mashed sweet potatoes are ready in under 30 minutes, which is perfect for weeknights or a quick holiday side dish. Naturally sweet, this recipe does not include marshmallows or brown sugar. Herbs and butter give these mashed sweet potatoes a savory twist that pairs well with any main entrée!

If you are looking for a quick side dish that doesn’t require a lot of measuring and precision, then this recipe is for you. This flavorful take on mashed sweet potatoes is delicious and a fan favorite in our home.

This would be the perfect way to incorporate a new side dish into the holiday dinner rotation or something different with a weeknight dinner. The supplies and ingredients are probably already in your cabinets!

Why I Love This Recipe

Balanced: The blend of dried rosemary, garlic, sage, and onion offers a rich and aromatic taste that complements the natural sweetness of the potatoes.
Creamy: With the addition of butter, these savory mashed sweet potatoes boast a smooth and velvety texture that literally melts in your mouth.
Nutritious: Sweet potatoes are packed with vitamins, fiber, and antioxidants, making this dish not only delicious but also good for your health.
Versatile: Sweet potatoes have a lot more versatility than we give them credit for! This savory version complements a wide range of dishes, from grilled meats to hearty stews.
Simple: With just 7 ingredients and straightforward steps, even beginners can easily whip up this low-fuss side dish.

The Best Savory Mashed Sweet Potatoes

These savory mashed sweet potatoes are very reminiscent of my twice baked sweet potatoes, utilizing the same herbs and seasonings. They’re a refreshing addition to any holiday table!

It seems like every sweet potato dish is loaded with all the sweet stuff: marshmallows, brown sugar, and candied pecans. While those versions all have their place, this recipe shows you how to incorporate savory flavors in a mouthwatering way.

Potatoes are a universal side dish! You can mash them, bake them, or put them in a casserole. Any way you prepare them, they are a delicious side to all kinds of main courses.

Ingredients For Savory Mashed Sweet Potatoes

See the full list of ingredients in the recipe card below.

Dried herbs: I use a combination of dried rosemary, onion powder, garlic powder, and sage. If you have fresh on hand, feel free to use that instead. Remember, you will need 4x the measurement of fresh herbs compared to dried ones. For example, 1 teaspoon of rosemary = 4 teaspoons of fresh rosemary, chopped.
Sweet potatoes: Although their names are used interchangeably, sweet potatoes are different from yams. Sweet potatoes are a root vegetable with a creamy interior and yams are starchy with a dark brown skin. You will need orange-fleshed sweet potatoes for this recipe.

How to Make Mashed Sweet Potatoes

Step 1: Wash and Peel Potatoes

While it’s not 100% necessary, it’s good to wash off any grit or dirt from the potato. Then, use a potato peeler to peel the potatoes. Don’t forget: do not put your peelings down the disposal! Add them to your compost pile instead.

Step 2: Cut the Potatoes

The cooking time on this recipe is for larger hunks of potatoes, so keep that in mind as you are preparing this dish.

I cut the potatoes so that each potato ends up as 4 pieces respectively:

First, cut across the width of the potato.
Then, cut each half in half again.

For larger potatoes, reduce cooking time by cutting them in half again.

Step 3: Cook the Potatoes

As you cut the potatoes, add them to a large pot or dutch oven with plenty of room for water. After the potatoes have been added, fill the pot to cover the potatoes by about 1 inch.

You want to give the potatoes plenty of room to cook with plenty of water to remain covered.

Sweet potatoes and white potatoes take about the same amount of time to cook. The potatoes are done when a fork is easily pierced through the potato.

Then, drain the water off the potatoes into a colander and add them back to the pot or a large mixing bowl.

Step 4: Mash and Season the Potatoes

With a potato ricer or masher, mash the potatoes until they reach the desired consistency.

If you like a creamier texture, mash until there are no lumps left.
If you prefer a chunkier texture, mash slightly as they will become creamier as the seasonings are added.

Add the rosemary, onion powder, garlic powder, sage, salt, and butter. Stir the mixture until the seasonings are incorporated. Now, you are ready to serve these savory mashed sweet potatoes hot with a delicious entrée! Now, you are ready to serve these hot with a delicious main entree.

What To Serve With Savory Mashed Sweet Potatoes

As mentioned earlier, savory mashed sweet potatoes make a great side dish for a weeknight meal or to accompany Thanksgiving or Christmas Dinner. Here are some entrées that pair well with sweet potatoes:

Pork Chops
Brisket
Roast Beef (skip the potatoes in this recipe!)
Air Fryer Chicken
Spiral ham
Boneless prime rib
Roasted Chicken
Roasted Turkey

You can also pair them with other holiday sides like a green bean casserole, oven roasted baby carrots, homemade cranberry sauce, Southern cornbread dressing, turkey gravy, and Southern cornbread muffins.

Recipe Variations

Cheesy: Stir in grated Parmesan or cheddar cheese for a richer, creamier texture.
Spicy: Add a pinch of cayenne pepper or diced jalapeños for a bit of heat.
Herbs: Swap out dried rosemary for fresh chopped herbs like parsley, chives, or cilantro.
Creamy: Use cream cheese or sour cream instead of butter for an ultra-creamy consistency.
Bacon: Mix in crispy bacon bits for a smoky, salty touch.
Vegan: Replace butter with vegan butter, olive oil, or flavorless coconut oil.
Chunky: Instead of mashing the sweet potatoes completely, leave some chunks for a rustic texture.

Tips For The Best Recipe

Uniform cutting: When preparing your sweet potatoes, ensure they are cut into uniform sizes. This results in even cooking and prevents some pieces from becoming too mushy while others remain undercooked.
Drain well: After boiling, drain the sweet potatoes thoroughly. Any excess water can make your mash too runny.
Mash while hot: Mash the sweet potatoes while they’re still hot. This results in a smoother, creamier texture as the starches are more malleable.
Butter: Use room temperature or slightly melted butter for a smooth incorporation.
Keep them warm: If you’re not serving your savory mashed sweet potatoes immediately, keep them warm by placing them in a heatproof bowl over a pot of simmering water. This “double boiler” method keeps them warm without drying them out.

What To Do With Leftovers

Learn how to store and reheat your savory mashed sweet potatoes with these simple yet effective storage tips:

Fridge: Store fully cooled leftovers in an airtight container and consume within 3-5 days for the best taste and texture.
Freezer: Cooked mashed sweet potatoes can be frozen for up to six months in an airtight container.
Reheating: You can reheat the potatoes in the microwave in one-minute increments. Make sure to use a microwave-safe dish. Alternatively, warm them on the stovetop over low-medium, stirring occasionally, until heated through.
Prep ahead: If you’re planning to use them within a few days, keep the mashed sweet potatoes in a sealed container in the fridge and simply reheat them when you’re ready to serve. If you’re prepping for a future meal, you can portion and freeze the potatoes so you can just grab the amount you need.

Additional Recipes

If you’re looking for more side dish recipes like these savory mashed sweet potatoes, check out some of my favorites:

Frequently Asked Questions

Should I soak sweet potatoes before mashing them?

No, it’s not necessary to soak sweet potatoes before mashing them.

Do you have to peel sweet potatoes?

For the best flavor and texture, peeling sweet potatoes is recommended before mashing.

Are yams the same thing as sweet potatoes?

Yams are starchy with dark brown skin and a dry interior. They do not mash as well or have the same flavor as sweet potatoes. Sweet potatoes are a root vegetable with a creamy interior.

How do you thicken sweet potatoes?

If your savory mashed sweet potatoes are watery, they can be thickened with cornstarch, flour, or tapioca. Alternatively, you can add them to a pot, turn them on medium-low heat, and allow the moisture to evaporate as they cook.

How do you make mashed sweet potatoes not watery?

Depending on the potato, there may be extra moisture. To get rid of the watery texture, put the potatoes in a pot over medium-low heat. The heat will turn the moisture into steam and will cook off the potatoes.

What flavors go well with sweet potatoes?

Sweet potatoes are known for their naturally sweet flavor. They go well with the sugary toppings around the holidays: marshmallows, brown sugar, and candied pecans. However, sweet potatoes are also enhanced by savory herbs and butter, like sage, garlic, and rosemary.

The Best Savory Mashed Sweet Potatoes

Course Side Dish Recipes

Cuisine American

Keyword easy side dish recipe, potato recipes, smashed potatoes

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 331kcal

Author Anna Kate

Equipment

Ingredients

4 pounds sweet potatoes
2 teaspoons dried rosemary
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried rubbed sage
pinch salt
3 tablespoons butter

Instructions

Wash and peel the sweet potatoes. Cut into 3 inch pieces.
To a large pot or dutch oven, add the potatoes and enough water to cover them by about 1 inch.
Bring the contents of the pot to a boil. Reduce to medium-low and cook for about 15-20 minutes or until easily pierced with a fork.
Drain the potatoes well and return them to the pot or large mixing bowl.
Next, mash the potatoes with a potato masher or ricer until they reach the desired consistency.
Add the rosemary, onion powder, garlic powder, sage, salt, and butter. Stir until well combined.
Serve.

Nutrition

The post Savory Mashed Sweet Potatoes appeared first on Southern Cravings.

Savory Twice Baked Sweet Potatoes

Anna Kate — Wed, 20 Oct 2021 19:30:31 +0000

These twice-baked sweet potatoes are seasoned with rosemary, parmesan, and garlic for a savory twist on a sweet potato! Baked until tender and fluffy, the flavorful mixture is whipped, seasoned, and stuffed back into the shells. Top it all with freshly grated parmesan cheese for a simple sweet potato side dish that can be served at Thanksgiving, Christmas, or any other day of the year.

Savory Sweet Potato Recipe

This savory spin really amps up the flavor and is a nice change from the same ole side dishes on Thanksgiving and Christmas. While these make an excellent holiday side dish, they are also tasty every other day of the year, too.

This unique sweet potato recipe closely follows a twice-baked potato recipe with a few exceptions: it does not use cream cheese, yogurt, or cottage cheese. It also does not include bacon, cheddar cheese, or the other ingredients you might find with a loaded baked potato.

In fact, if you need a vegan side dish, this recipe would be perfect! Obviously, you will want to omit the Parmesan cheese and butter from the recipe. Since I am not well-versed in veganism, I would also suggest double-checking with the dinner guest to make sure that falls in line with the particulars.

You’ll follow the steps to bake a sweet potato, then scoop out the tender potato insides, season, then return to the shells for a delicious and savory-scented side dish.

How to Make Savory Stuffed Sweet Potatoes

Bake the potato until it is easily pierced through the center with a sharp knife.
Split the potato open and scoop out the insides, leaving the shells nearly hollow.
Mix in the seasonings and whip the potatoes with a spoon. Top with parmesan cheese.
Return to the oven for 10 minutes.
Serve hot!

What flavors compliment sweet potatoes?

Sweet potatoes are so versatile and are easily paired with sweet or savory seasonings. That’s why a sweet potato casserole is so delicious!

But, savory seasonings like thyme, rosemary, sage, butter, garlic, and sharp cheese like Parmesan, also complement the soft sweet potato flavors really well.

How to Cook Sweet Potatoes

After reading several articles, I learned that boiling sweet potatoes is the best way to retain antioxidants, vitamins, and other nutrients. For obvious reasons, baking these sweet potatoes (instead of boiling) will give you the best result for this recipe.

Since you are restuffing these, you will still need to bake the potato just as you would a regular baked sweet potato.

How do you know if a baked potato is done?

After baking for one hour, check the potato’s doneness by inserting a sharp knife through the center of the potato (as if you were slicing open). If it’s tender all the way through, the potato is done!

Depending on the size of the potato, extra time may be required.

Should you poke holes in sweet potatoes before baking?

It’s not necessary to poke holes in the potato before baking, but be aware that the potato may explode.

Are sweet potatoes healthy?

Sweet potatoes are rich in vitamin C, A, and B6, which are important for the brain and nervous system. They are also a good source of antioxidants that boost your immune system and help you maintain healthy skin and vision.

According to the USDA, one sweet potato provides more than 100% of the recommended daily allotment of vitamin A!

Without qualifications to advise on health or nutrition, I’d say sweet potatoes are a healthy choice for a side dish; however, once you season anything with butter, salt, and cheese, you may not be erring on the “healthy” side for long. But, everything in moderation!

Should I eat sweet potato skin?

You can eat the skin in this recipe, but I’ve never found it to be terribly tasty, although it does have nutritional benefits like fiber.

I would recommend only eating the insides of the potato for the best and most flavorful experience!

Thanksgiving Sweet Potato Recipes

If you are serving a smaller crowd or just a small thanksgiving for 2-6 people, this recipe is a great option! Instead of having a giant casserole dish of sweet potatoes, everyone gets their own individual sweet potato.

Unlike a casserole, this recipe will also free up your oven for other dishes. Allow these to sit at room temperature for no more than an hour or so, then reheat for 15 minutes before serving.

What to make with sweet potatoes:

Savory Twice Baked Sweet Potatoes

Cuisine American

Keyword potatoes, Side Dish, sweet potatoes, Thanksgiving

Cook Time 1 15

Total Time 1 15

Servings servings

Calories 158kcal

Author Anna Kate

Equipment

Sheet Pan

Ingredients

2 sweet potatoes
1 teaspoon dried rosemary
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried rubbed sage
¼ teaspoon salt
2 tablespoons butter
1 tablespoon Parmesan Cheese freshly grated

Instructions

In a 425 degree oven, bake the sweet potatoes on a baking sheet for one hour or until easily pierced with a sharp knife in the center.
When cool enough to handle, split each potato in half.
Carefully scoop the insides out into a medium bowl, leaving the skin as a hollow shell.
Next, mash the potatoes with a fork or blend for even smoother texture.
Add the rosemary, onion powder, garlic powder, sage, salt, and butter. Stir until well combined.
Using a spoon, return the potato mixture back into the skin shells. Top each potato half with a sprinkling of parmesan cheese.
Drop the oven temperature to 325F degrees. Place the potatoes back in the oven for 10-15 minutes or until the cheese has melted.

Nutrition

The post Savory Twice Baked Sweet Potatoes appeared first on Southern Cravings.

Ocean Spray Cranberry Sauce

Anna Kate — Tue, 21 Sep 2021 16:53:58 +0000

This Ocean Spray cranberry sauce recipe is such an easy side for holiday get-togethers! It’s super flexible and ready in 30 minutes. Upgrade your holiday dinner from canned cranberry sauce to fresh, whole cranberries, spicy cinnamon, a little sugar, and a splash of optional bourbon!

Why I Love This Recipe

Easy to make: There’s absolutely no need to settle for canned cranberry sauce when you have a simple, no-fuss recipe like this on your hands!
Gourmet feel: You can’t beat the flavor of homemade cranberry sauce! And with a dash of bourbon and cinnamon, it might just be the highlight of your meal.
Make ahead option: Take the stress out of your holiday dinner prep by making this recipe ahead of time and storing it in the fridge for up to a week!
Customizable: Ocean Spray cranberry sauce is made up of 3 primary ingredients. From there, you can fully customize this recipe to suit your preferences.

What Is Ocean Spray Cranberry Sauce?

Cranberry sauce is a classic side dish that you can find on just about every holiday dinner table during the festive season. This Ocean Spray cranberry sauce recipe is easy to prepare, virtually all hands-off, and can be made with just three ingredients (two of which you’ll definitely have on hand).

There are many different variations of cranberry sauce — some with orange juice and zest and others with nuts or spices. However, the most important factor in crafting the perfect sauce is using fresh cranberries! The result is juicy, slightly chunky, and just the right amount of tart.

With this recipe, the one ingredient that really packs a punch is the bourbon! If you are opposed to the alcohol, it can easily be omitted but the alcohol content will cook off by serving time.

Cranberry Sauce vs. Cranberry Jelly

Cranberry sauce and cranberry jelly are essentially the same dish but with a different texture. Here is a quick breakdown of what separates the two:

Cranberry sauce can be in a jellied form (like the canned version) or in whole berry form.
Whole berry cranberry sauce is also canned but with actual berries instead of just plain jelly.

Both of these are different from cranberry jelly or jam that you would serve on toast.

Ingredients for Ocean Spray Cranberry Sauce

See the full list of ingredients in the recipe card below.

Whole cranberries: You can usually find fresh Ocean Spray cranberries in the produce section of your local grocery store, especially during the winter months. If you can’t find fresh cranberries, use frozen ones.
Sugar: The sugar creates a sticky sweetness to the tart berries. I like to use a mixture of granulated and brown sugar for more depth of flavor, but you can use one or the other.
Cinnamon: Just a pinch of cinnamon adds a sweet, warming, and festive flavor. Feel free to omit it, or replace it with ginger, nutmeg, or allspice.
Bourbon: I prefer a Kentucky Bourbon, like Woodford Reserve, for this recipe. As mentioned above, this ingredient is completely optional and the alcohol content does cook off during the cooking process. You can also try orange juice for a citrusy element.

Cooking down cranberries may seem like the last thing you’d want to do on Thanksgiving or Christmas, but this homemade recipe is 100% worth it.

How To Make Cranberry Sauce

The great thing about this recipe is that it can be made up to one week in advance. Simply store it in the fridge, and you’ve got one less thing to worry about when preparing Thanksgiving or Christmas Dinner!

Step 1: Combine All Ingredients

In a glass casserole dish, add the whole cranberries, sugar, and cinnamon. Stir well to combine. Cover the dish with foil before adding to the oven.

Step 2: Bake The Cranberries

Place the cranberries in the oven for about an hour, stirring every so often. Cook until the cranberries have burst and are juicy. The cranberries will begin to burst and the sugar will dissolve after about 20 minutes.

If you are changing the time and temperature, keep an eye out for over-caramelization and adjust accordingly. Also, trust your nose! If it smells like it may be cooking too much, adjust accordingly.

Remove the dish from the oven, and gently “mash” the cranberries with a potato masher or ricer. Stir in the bourbon if you are using it. Cover the dish tightly with foil and let it rest for another 10 minutes. Serve your cranberry sauce warm or refrigerate it for later.

This recipe makes about 2 cups, which will serve approximately 8-10 people.

What To Serve With Cranberry Sauce

If you are making a full Thanksgiving Dinner, make sure you add these other holiday recipes to your menu:

Recipe Variations

Orange: Substitute bourbon with freshly squeezed orange juice and add a tablespoon of orange zest for a bright, zesty Ocean Spray cranberry sauce.
Maple pecan: Replace a half cup of brown sugar with an equivalent amount of maple syrup and stir in a handful of chopped pecans.
Apple: Finely chop a Granny Smith apple and bake the pieces with the cranberries. Also, use apple brandy or bourbon instead of regular bourbon.
Classic: For a classic Ocean Spray cranberry sauce recipe, use all granulated sugar and omit the other flavorings. Also, just use water for your liquid.

Tips For Ocean Spray Cranberry Sauce

Jellied: You can “stretch” this recipe by adding in a can of whole or jellied cranberry sauce to the homemade version.
Texture: For a smoother sauce, use a blender or food processor after baking and before adding the bourbon.
Sugar: Always do a taste test before serving your cranberry sauce. Depending on the tartness of the cranberries, you might need to adjust the sugar.
Bourbon substitute: If you’re out of bourbon, try using brandy or rum, or even apple cider for an alcohol-free version.
Avoid overbaking: Keep a close eye on your oven to prevent burning the cranberries, especially if you’re circulating other dishes in and out.
Aluminum foil: Keep the dish tightly covered as it rests to retain moisture and heat.
Consistency check: If your sauce seems too runny after baking, just remember it will thicken as it cools. If it’s too thick, add a splash of water or orange juice to loosen it.

What To Do With Leftovers

If you have leftover Ocean Spray cranberry sauce, keep these storage tips in mind:

Fridge: Leftover cranberry sauce can be stored in an airtight container or the casserole dish it was cooked in for up to one week.
Freezer: Cranberry sauce also freezes well! Let it come to room temperature, then place it in a freezer-safe bag or container. It should keep for up to a month this way.
Reheating: Reheat at 375F degrees for about 10 minutes or until warm, or allow to rest on the counter to reach room temperature.
Prep ahead: Make the recipe up to one week ahead of time and store it in the refrigerator. Serve chilled, at room temperature, or reheated.

More Holiday Side Dishes

If you want to round out your main dishes with more holiday sides, check out some of my favorites:

Cranberry Sauce Frequently Asked Questions

Can you freeze cranberry sauce?

Yes, homemade cranberry sauce freezes well. Follow the recipe below. Then, allow the sauce to cool completely. Add it to a freezer-safe container and store it in the freezer for up to one month.

Freezing in mason jars is a great option!

A good quality Bourbon is required! You don’t need much of it, but it does add some flavor, so quality is key. Woodford Reserve is an excellent choice.

How long does fresh cranberry sauce last?

Leftover cranberry sauce can be stored in an airtight container or the casserole dish it was cooked in for up to one week.

Can you overcook cranberry sauce?

If you have other dishes circulating in and out of the oven, this recipe will be just fine. Increase or decrease the cooking time accordingly. Check the dish more frequently and watch the edges for browning.

Is homemade cranberry sauce worth it?

It’s 100% worth making a homemade version vs. canned cranberry sauce.

How do you make cranberry sauce from scratch?

It’s so easy to make cranberry sauce from scratch! Cooking down fresh, whole cranberries with sugar and bourbon makes a syrupy, saucy holiday side dish.

Is homemade cranberry sauce better than canned?

Yes. With homemade cranberry sauce, you know exactly how much sugar and other ingredients have been added to the sauce.

Festive Ocean Spray Cranberry Sauce

Course Christmas Recipes

Cuisine American

Keyword Christmas, cranberries, from scratch, Holiday, homemade pizza, Thanksgiving

Prep Time 5

Cook Time 1

Rest Time 10

Total Time 1 15

Servings

Calories 245kcal

Author Anna Kate

Equipment

Ingredients

1 pound fresh cranberries whole
1 cup brown sugar
1 cup white granulated sugar
2 teaspoons ground cinnamon
¼ cup bourbon optional

Instructions

Preheat oven to 350°F degrees. Heavily grease a 9×13 inch casserole dish and set aside.
To the casserole dish (or large mixing bowl), combine the cranberries, sugar, and cinnamon. Stir to combine.
Cover the casserole dish and bake for 1 hour. Stirring after 30 minutes. Continue cooking until cranberries burst and release juices.
Remove from oven, and gently "mash" cranberries with a potato masher or ricer. Stir in bourbon if using. Cover tightly with foil and let rest for 10 minutes.
Serve warm or refrigerate.

Nutrition

The post Ocean Spray Cranberry Sauce appeared first on Southern Cravings.

Pressure Cooker Mashed Potatoes

Anna Kate — Wed, 08 Sep 2021 19:22:04 +0000

Pressure cooker mashed potatoes are the ultimate shortcut to your favorite side dish! This recipe is your answer for mashed potatoes in a hurry. It can be made in an Instant Pot, Ninja Foodi, or any other electric pressure cooker. These easy potatoes can be whipped up and served in less than 30 minutes.

Why I Love This Recipe

Time efficiency: Using a pressure cooker will save you so much time compared to traditional stovetop cooking methods.
Less cleanup: Since everything is made in one pot, you’ll have much less cleanup at the end of the night. Plus, a pressure cooker makes everything much more hands-off!
Consistent results: Pressure cooking is the secret key to consistent, fail-proof mashed potatoes. If you follow this recipe, you’ll achieve the same velvety texture every time.
Packed with flavor: Pressure cooking mashed potatoes helps to retain and intensify the natural flavors of the potatoes.

Creamy Pressure Cooker Mashed Potatoes

Mashed potatoes are one of the most popular side dishes during the holiday season, and for good reason! This classic dish goes with just about anything, especially when paired with some homemade gravy!

The only downside is that they can be quite a pain to make and require a fair amount of hands-on time. Enter the pressure cooker. If you haven’t tried making potatoes in a pressure cooker, you need to add this to your dinner menu tonight!

In about 25 minutes, you’ll have soft, creamy, and buttery mashed potatoes in the pressure cooker to complement all your favorite main dishes. And since you only need one pot, that means more space in the kitchen to make other side dishes and mains!

Best Pressure Cooker for Mashed Potatoes

I am a huge fan of my pressure cooker! I’ve used two brands of multi-cookers, but my Ninja Foodi multi-cooker stands out as the best.

Multi-cookers like this are incredibly versatile and can take on tasks like pressure cooking, slow cooking, broiling, baking, and even dehydrating. So, if you’re working with limited counter space and want a single device that delivers on multiple fronts, this is a must-have for your kitchen arsenal!

My favorite part about the Ninja Foodi multi-cooker is that it delivers consistent and reliable results, ensuring your dishes come out perfect every time. It’s unbelievably easy to use and makes cooking more approachable for both kitchen novices and seasoned chefs alike.

Ingredients For Pressure Cooker Mashed Potatoes

See the full list of ingredients in the recipe card below.

Russet potatoes: These offer a mild, earthy flavor and a high starch content, resulting in light and fluffy mashed potatoes. If you don’t have russet potatoes, the next best substitutions include Yukon Gold or Idaho potatoes.
Water: Used to create steam in the pressure cooker. Don’t forget the water!
Kosher salt: Enhances the natural flavors of the potatoes. Sea salt or table salt can be used as well, but adjust the quantity as needed.
Stick butter: Adds a creamy, rich flavor and improves the texture of these pressure cooker mashed potatoes. For a dairy-free option, try margarine or plant-based butter.
Milk: Provides a silky, creamy consistency to the mashed potatoes. Use any type of milk that you prefer or have on hand.
Sour cream: This is key to giving a tangy richness to the potatoes! You can also use plain Greek yogurt if you’re looking for a similar texture with a slightly lighter consistency.
Cracked black pepper: Adds a mild spicy kick and depth of flavor. White pepper can be used as a substitute for a less pronounced pepper flavor.

How To Make Pressure Cooker Mashed Potatoes

Step 1: Prepare The Potatoes

Start off by peeling the russet potatoes. Once they’re peeled, cut them into quarters to help them fit into the pressure cooker and reduce the cooking time.

Step 2: Cook The Potatoes

Place the potato pieces into your pressure cooker. Add water and a generous pinch of salt (potatoes can handle a lot of salt, so don’t be shy).

Place the lid on your pressure cooker. Set it to high pressure and let it cook for 12 minutes. Remember to turn the valve to ‘seal’ before starting!

Step 3: Release The Pressure

Once the 12 minutes are up, do a quick release by carefully opening the valve. Just be careful of your bare skin near the valve to prevent any unwanted steam burns.

Step 4: Mash The Potatoes

Take out all the water from the pressure cooker. Use a masher or ricer to mash the potato chunks until they’re fairly smooth (there will still be some small chunks at this point).

Step 5: Final Touches

Add the butter and give it a good mix until melted. Then, mix in the sour cream, milk, and pepper until your pressure cooker mashed potatoes are light and fluffy.

What To Serve With Mashed Potatoes

Pressure cooker mashed potatoes are the ultimate side dish for some of my most popular mains like these:

Serve them as part of a holiday feast with other classic side dishes like green bean casserole, Southern cornbread dressing, and homemade cranberry sauce.

Tips For Instant Pot Mashed Potatoes

Use the right potato: Anything other than russet potatoes will yield less-than-creamy results and a waxy texture. If they’re available, use russets!
Do not over-mix the potatoes: Over-mixing will result in a glue-like texture, and unfortunately, there is no fixing gluey mashed potatoes.
Don’t use a mixer: It’s tempting to use a mixer to get the job done faster! However, you should use a potato masher or potato ricer for the creamiest results.
Release steam quickly: When using the Instant Pot, do a quick release of the steam after cooking. This prevents the potatoes from overcooking and reduces the prep time.
Keep them dry: After draining the potatoes, return them to the pot and let them sit for a few minutes. This extra step allows any remaining moisture to evaporate, preventing watery pressure cooker mashed potatoes.
Warm your dairy: Before adding milk to your potatoes, give it a quick warm-up. Adding cold dairy can cool down your potatoes and affect the final texture. Room temperature or slightly warmed milk blends seamlessly and helps keep everything nice and hot.

Mashed Potato Variations

Parmesan and garlic: Add a few cloves of garlic, parmesan cheese, and parsley.
Loaded mashed potatoes: Add cheddar cheese, bacon bits, and chives.
Cheesy potatoes: Add cheddar cheese for extra cheesiness.
Ranch and bacon: Season the potatoes with ranch powder and crumbled bacon.
Onion cream: For a sophisticated twist, fold in caramelized onions and a splash of heavy cream. The sweetness of the onions combined with the rich cream will elevate your mashed potatoes to a whole new level.

Storage & Reheating

If you find yourself lucky enough to have leftover pressure cooker mashed potatoes, follow these simple storage and reheating tips:

Fridge: Store the potatoes in an airtight container in the fridge and they’ll stay fresh for about 3 to 4 days.
Freezer: For longer storage, pack the leftovers in a freezer-safe container or a zip-top bag, squeezing out excess air. Label with the date, and they should keep for up to 2-3 months. When you’re ready to enjoy them again, let them thaw in the fridge overnight.
Reheating: Pop the potatoes in the microwave, covering them with a microwave-safe lid or plastic wrap. Heat on high for a couple of minutes, stirring halfway. Alternatively, reheat them in a skillet over medium-low. To warm them in the oven, place them in a casserole dish, covered with foil for 30-40 minutes at 375F.

If you’re feeling a little adventurous, here are a few ways to use up leftover mashed potatoes.

Frequently Asked Questions

How long does it take to pressure-cook potatoes?

It doesn’t take long to pressure-cook the potatoes – only about 12 minutes. However, it does take about 5-10 minutes for the unit to come to pressure. After the unit comes to pressure, you will see the cooking time begin to count down.

How do you keep mashed potatoes warm?

Pressure cooker mashed potatoes can be made ahead of time and kept warm for a few hours.

To keep the potatoes warm in a Crockpot, prepare the mashed potatoes in the pressure cooker according to the directions. Then, transfer the potatoes to the slow cooker on low. Stir the potatoes every hour or so along with a splash of milk (about ⅓ cup) to keep the potatoes from drying out. Don’t keep the potatoes in the slow cooker for more than 3-4 hours.

A slow cooker liner is a great option to prevent the potatoes from sticking to the side of the Crockpot.

Another option is to keep them in the pressure cooker. Most pressure cookers automatically switch to the “ keep warm” setting when cooking time is finished. With this method, prepare the potatoes according to the recipe, then keep them in the pressure cooker unit until you are ready to serve.

How do you prepare mashed potatoes ahead of time?

If you are preparing food for Thanksgiving, Christmas, or another large family gathering, prepare these mashed potatoes in the pressure cooker ahead of time!

To make the potatoes in advance, prepare the potatoes up to 2 days before serving and store them in an airtight container in the refrigerator. Reheat them by adding them to a slow cooker on low. It may be necessary to add a splash of milk and butter to smooth them out.

Prepare the potatoes up to two days before cooking: Peel and quarter the potatoes, then store in a large bowl or pot, covered in water. Leave them in water for no longer than 24 hours to avoid water-logging the potatoes.

How many potatoes do you use per person for mashed potatoes?

Plan on about ½-pound of potatoes per person. Typically, counting 1 potato per person will give you plenty of mashed potatoes – plus leftovers!

What type of potatoes are best for mashed potatoes?

Russet potatoes are the best for mashing. Other potatoes can result in a waxy, gluey texture. Yukon gold potatoes are also a popular choice for mashing. Red potatoes or new potatoes are great for “smashing” with garlicky-herbed seasoning.

More Potato Recipes

If you enjoyed these pressure cooker mashed potatoes, check out some more potato-forward recipes like these:

Easy Pressure Cooker Mashed Potatoes

Course Side Dish

Cuisine American

Keyword potatoes, pressure cooker, side dishes

Prep Time 10

Cook Time 12

Time for Unit to Come to Pressure 8

Total Time 30

Servings servings

Calories 269kcal

Author Anna Kate

Equipment

Pressure Cooker

Ingredients

3 pounds russet potatoes peeled and quartered
2 cups water
8 tablespoons butter plus more for serving
½ cup milk
½ cup sour cream
salt and pepper to taste

Instructions

Peel and quarter potatoes.
Add potatoes, water, and a generous pinch of salt to an instant pot.
Place lid on the pressure cooker and set to high pressure for 12 minutes. Make sure the valve is turned to seal.
When cooking time is finished, turn the valve to quick release to release the remaining pressure.
Drain the water. Return potatoes to the pressure cooker.
Mash the potatoes with a masher or ricer just until smooth.
Add butter and gently stir until well incorporated.
Add sour cream, milk, and pepper. Stir to combine.
Serve with additional butter if desired.

Nutrition

The post Pressure Cooker Mashed Potatoes appeared first on Southern Cravings.

Best Oven-Baked Mac and Cheese Recipe

Anna Kate — Mon, 12 Jul 2021 17:40:07 +0000

The best baked mac and cheese recipe I’ve ever made is right here! Made with three different kinds of cheese, this recipe is made completely from scratch and baked in the oven for the ultimate, homemade comfort food. This recipe is so easy to make and without Velveeta! You will never reach for the boxed stuff again!

Mac and cheese is one of those recipes that comes in many different forms. Some prefer drier versions, some like the extra sauce… I’ve been toying with this recipe for years to figure out the perfect combo of cheese and noodles that was creamy but not overly saturated with cheese sauce.

Y’all, I have finally cracked the code for the ideal ratio of creamy cheesiness to perfectly cooked pasta with this recipe!

Even better than homemade, this recipe only takes about 30 minutes to put together, so it’s totally doable for a weeknight meal. In fact, you can make this recipe ahead of time and then toss in the oven when you get home from work!

Also, this would be a great side dish to put together for Friendsgiving or the holiday season. Easy peasy!

How to Make Oven-Baked Mac and Cheese

Here are a few kitchen tools I recommend to make this recipe easier:

KitchenAid Mixer with shredder attachment – this will shred the blocks of cheese in a fraction of the time.
If the KitchenAid and attachments are outside of your budget, this Hamilton Beach food processor is a great option!
Enameled Cast Iron Dutch Oven – Any heavy-bottomed pot will do, but I love my Tramontina dutch oven set. It’s a budget-friendly option that really stands up against the test of time. We’ve used ours for years!
3 Quart Casserole Dish – must be oven safe!

Much like my Chicken Divan Casserole, this recipe has a creamy cheese sauce as the base, which means you need to make a roux!

Step 1: Make a roux for mac and cheese

Making a roux is as easy as combining flour, butter, and then adding cream or milk to make the sauce.

Check out this article on how to get started making a roux. Then, follow the instructions below and in the recipe card and you’ll be all set!

Melt the butter.
Slowly stir in the flour.
The flour and butter will make a thick paste. Continue whisking.
The roux will begin to turn “blonde”.
Whisk in the evaporated milk and cream slowly.
Whisk in seasonings.
Stir to combine. Simmer.
The mixture should begin to thicken, and should stick to the spoon when poured off.

Step 2: Add the cheese.

When the roux is nice and thickened, add in the cheese and stir until everything is melted and silky smooth.

Step 3: Add the pasta and sauce to a dish.

After the cheese has melted, add the cooked pasta to the sauce and stir until all the noodles are well-coated.

Then, add the mixture to a greased 3-quart baking dish. Top with more cheese…

Then, bake! I like to broil for a few minutes at the end of the cooking time to give it a little color and extra crisp around the edges.

Tips for creamy baked mac and cheese

Use freshly grated cheese

Shredding cheese by hand is a pain, but it’s really the only way to get the cheese melted and smooth. Pre-shredded cheese from the store is coated with a chemical that prevents the cheese from sticking together and well…melting.

The best kind of cheese for mac and cheese

I used a combination of mozzarella, colby jack, and sharp cheddar cheeses. Sharp cheddar is one of the more popular cheeses for this dish, but you could also use pepper jack, parmesan, medium cheddar, or any other combination of cheese for your tastes.

I do recommend including at least a little bit of sharp cheddar for that flavor punch!

Don’t overcook pasta

The pasta should be cooked to “al dente”, meaning that it’s just ever-so-slightly undercooked. For this recipe, cook your pasta about 2 minutes shorter than the instructions recommend.

For example, if the instructions say “cook for 7-10 minutes”, cook the pasta for 5 minutes. Then, drain and set aside. The pasta will continue cooking as it’s added to the melted sauce and then in the oven.

Otherwise, you could end up with bloated, soggy pasta… and that texture is not a good one!

Stir constantly

This recipe calls for making a blonde roux (don’t worry, it’s easy!), which means a lot of stirring is involved.

As you are creating the roux, you want to be sure:

Your flour and butter don’t burn
As you are adding in the evaporated milk and heavy cream, you are continuously whisking to avoid a lumpy, separated cheese sauce.

Plenty of sauce

Plenty of sauce is key to creamy mac and cheese!

If you choose to use another type of pasta, instead of elbow noodles, you might need to reduce the amount of pasta added to the cheese. Also, make sure you are choosing a noodle that will “grip” onto the cheese sauce. I’ve got plenty of pasta info right here!

The best way to do this would be to prepare the same amount of noodles as the recipe below instructs, then add the pasta until you are satisfied with the sauce to noodle ratio.

What to serve with mac and cheese

Mac and cheese has an excellent reputation for being a meal in itself, but if you are serving this as a side dish, consider these as the main course:

Add-ins for mac and cheese

This recipe is great as is, but you could always add fried onions on top, mix in pulled chicken or pork, lobster, crawfish, shrimp, crab meat…anything that sounds good to you!

Making mac and cheese ahead of time

You can make this ahead of time, but skip the baking. Follow the instructions up to the oven baking, then, cover with plastic wrap and fridge for up to three days.

When you are ready to bake, remove from the oven and allow to rest on the counter for 30 minutes. Place in the oven (uncovered) and bake.

Storage tips

This can be stored for up to 3 days in an airtight container or in the casserole dish it was cooked in.

FAQ: Baked Mac and Cheese

What can I add to macaroni and cheese?

This recipe is great as is, but you could always add fried onions on top, mix in pulled chicken or pork, lobster, crawfish, shrimp, crab meat…anything that sounds good to you!

What is the most popular cheese used in mac and cheese recipe?

Sharp cheddar cheese is best and the most popular for mac and cheese.

What can you put in macaroni and cheese instead of milk?

You can use evaporated milk, heavy cream, or half and half.

What is the best pasta for mac and cheese?

Use elbow macaroni noodles for the best results. Any noodle with grooves and ridges will also work.

How to avoid lumps in mac and cheese?

Pour the milk in slowly while whisking constantly.

Best Baked Mac and Cheese Recipe

The best baked mac and cheese recipe I’ve ever made is right here! Made with three different kinds of cheese and completely from scratch, this is the ultimate, homemade comfort food. Made without Velveeta, this macaroni and cheese is rich, creamy, and seasoned with punchy creole spices (not spicy!).

Cuisine American

Keyword baking, comfort food, meal, pasta, Side Dish

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 524kcal

Author Anna Kate

Ingredients

16 ounces elbow macaroni uncooked
4 tbsp. butter
2 tbsp. flour
12 oz. evaporated milk
1 cup half and half
½ tbsp. onion powder
½ tbsp. garlic powder
½ tbsp. Creole seasoning
¼ teaspoon cayenne pepper
½ cup mozzarella cheese grated (about half of an 8-ounce block of cheese), plus more for topping
1 cup sharp cheddar Cheese grated (about half of an 8-ounce block of cheese)
1 cup colby jack cheese grated (about half of an 8-ounce block of cheese), plus more for topping
½ teaspoon black pepper

Instructions

Cook pasta “al dente”. Drain. Set aside.
Over medium heat, add the butter to a heavy-bottomed pot or Dutch oven and melt.
When the butter has melted, whisk in the flour about a tablespoon at a time – whisking constantly! You may need to reduce the heat slightly to prevent the flour and butter from burning. Continue cooking for about 1 minute, constantly whisking.
To the pot, slowly add in the evaporated milk in a steady stream, constantly whisking. Follow with the half and half, still whisking all the while. Gently simmer until the mixture begins to thicken.
Add in the seasonings (onion powder, garlic powder, creole seasoning, and cayenne), and stir to combine.
Stir in the cheeses (reserving the 1 cup for topping) and stir until well-combined and melted. The mixture should be silky smooth.
Then, add the cooked pasta to the pot. Stir to combine.
Transfer the mixture to a lightly greased 3-quart baking dish, and top with the remaining cheese.
Bake at 375 degrees Fahrenheit for 20 minutes uncovered or until gold and bubbly.
If desired, top with additional cheese, and broil on low for 1-3 minutes for additional color and crispiness on top.

Notes

*Please read the entire post for details, tips, and more!*

Serve this with:

Nutrition

The post Best Oven-Baked Mac and Cheese Recipe appeared first on Southern Cravings.

Southern Cornbread Muffins

Anna Kate — Thu, 11 Mar 2021 11:00:00 +0000

Cornbread is the epitome of Southern food! Turn a skillet of hot cornbread into perfectly portioned muffins, and it’s the perfect grab-and-go side at the BBQ. Make a batch of these to take to parties, potlucks, or as a side dish for a weeknight meal. It’s the perfect accompaniment to a bowl of soup, stew, or chili.

Oh, cornbread! One of the most polarizing topics of Southern culture. Should it be sweet or savory? Dry or crumbly?

All of these questions feed into the debate that has spanned years with no signs of cooling down any time soon.

But, these. These cornbread muffins might be the perfect compromise: savory bites of tender cornbread in the perfect size.

No need to worry about folks getting handsy with serving their own slice. Simply grab a muffin and move along!

Typically, corn muffins or cornbread muffins are on the sweeter side. But these give an ode to a pan of old-fashioned cornbread and keep it savory. It’s just how you would want homemade cornbread to taste!

How to Make Cornbread Muffins

This recipe is darn close to my skillet cornbread recipe, except these are made in muffin tins instead of a cast-iron skillet.

Now, you can also use this same recipe to make “corn sticks” which are baked in ears-of-corn-shaped cast-iron molds.

I haven’t tested that recipe, so monitor the cooking time closely if you go that route.

One thing to remember is that these are not regular muffins – they will not rise like cupcakes or sweet muffins. The cornmeal makes them dense, so they will only round at the top instead of rising. Still, only fill your muffin tin cup about ¾ of the way full to have evenly-sized muffins.

Ingredients for cornbread muffins

Only a handful of ingredients are needed for this recipe. Most of them are probably already in your pantry.

Vegetable oil or shortening – Vegetable oil or shortening locks in moisture and binds it all together. Vegetable oil alternatives like avocado oil or olive oil are fine, too.
Egg
Buttermilk or milk – Use either for this recipe. Note the measurement differences in the recipe card below.
Martha White® Self-Rising Enriched Yellow Corn Meal Mix – White cornmeal can be used in place of yellow cornmeal, but the muffins may not turn as golden with white cornmeal.
Salt – Adds a pinch of savory to the recipe.

Instructions

Whisk dry ingredients in a bowl.
Add wet ingredients and combine with dry ingredients. Mix until the batter is smooth.
Fill a greased muffin tin with batter.
Bake until golden brown or a toothpick inserted into the center comes out clean.

Variations

Here are some ideas to shake up plain cornbread muffins:

Add ½ cup of cheddar cheese
Add bell peppers or jalapenos
Add a small can of creamed corn for moisture

Serve this with:

Tips

Make this recipe ahead of time by baking the muffins, allowing them to cool completely, then store them at room temperature in an airtight container.
Cornbread muffins can easily be reheated by loosely wrapping them in foil and placing them in a 300-degree oven for about 10 minutes.
Quickly fill muffin tins by measuring ¼ cup of batter with a measuring cup with a spout.
Cornbread does not need to be refrigerated. Store at room temperature.

Recipe

Cornbread Muffins

Cuisine American

Keyword Bread, sides, southern

Prep Time 15

Cook Time 25

Total Time 40

Servings Muffins

Calories 142kcal

Author Anna Kate

Ingredients

¼ cup Vegetable oil or shortening
1 large Egg
1 ½ cups Buttermilk or 1 1/3 cups milk
2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix
1 teaspoon salt
cooking spray

Instructions

Preheat oven to 450ºF degrees. Grease a 12-muffin muffin tin and set aside.
Add all dry ingredients to a bowl and whisk together. Set aside.
Then, whisk an egg in a medium bowl, and add the remaining wet ingredients: vegetable oil, buttermilk, and cornmeal mix.
Pour the dry ingredients into the wet ingredients and stir to combine.
Evenly fill muffin tins ¾ of the way full with the cornbread batter.*
Place in the preheated oven and bake 20 to 25 minutes or until golden brown.

Notes

Recipe Tips

Make this recipe ahead of time by baking the muffins, allowing them to cool completely, then store them at room temperature in an airtight container.
Cornbread muffins can easily be reheated by loosely wrapping them in foil and placing them in a 300-degree oven for about 10 minutes.
Quickly fill muffin tins by measuring ¼ cup of batter with a measuring cup with a spout.
Cornbread does not need to be refrigerated. Store at room temperature.

Nutrition

FAQ:

How do you keep cornbread moist after baking?

Don’t allow your cornbread to sit out too long after baking. Once the bread or muffins have cooled, place them in an airtight container to rest on the counter.

Should you refrigerate leftover cornbread?

Refrigerating any kind of bread will dry it out. Cornbread and cornbread muffins can be stored on the counter at room temperature in an airtight container.

What do you eat cornbread with?

Cornbread can be served with any soup, stew, or as any side dish.

What’s the difference between cornbread and corn muffins?

Cornbread is prepared in a skillet cake-style. Muffins are prepared in muffin tins for portioned servings of cornbread.

The post Southern Cornbread Muffins appeared first on Southern Cravings.

How to Make Easy Twice-Baked Potatoes

Anna Kate — Thu, 04 Mar 2021 14:07:16 +0000

Twice-baked potatoes are a family favorite! Savory baked potato shells are split and stuffed with fluffy loaded mashed potatoes, then baked again for double the deliciousness and a perfectly crispy crust. So many flavors and textures like bacon bits, melty cheese, and chives make this easy recipe a grill master’s best friend!

The number one thing when you are planning a cookout: the side dishes. You need something inexpensive, easy, but also not just something picked up from the store. It needs to be homemade and drool-worthy. Enter: Double Stuffed Potatoes.

Many people call them twice baked potatoes, loaded baked potatoes, double-baked potatoes…A twice-baked potato is, by any other name, a delicious side dish that’s simple and inexpensive to make!

It’s great for cookouts, large groups of people, or a weeknight side and practically a meal in itself! My favorite thing about this recipe is that it’s a no-stress side dish that can easily be made ahead of time, then served hot when the pork chops come off the grill.

How to make twice baked potatoes

This recipe easy to make, but it does take a little preparation. The biggest difference between this recipe and most twice-baked potatoes is that these potatoes aren’t split completely in half, but the potatoes are kept whole. Just like a regular baked potato.

Ingredients for Stuffed Potatoes

Russet (baking) potatoes – Baking potatoes make the best double stuffed potato!
Sour cream – Plain Greek yogurt could be used in place of sour cream.
Mayonnaise – Mayo gives it a tangy, fluffy, smooth texture.
Garlic powder – Fresh garlic cloves work, too.
Butter
Dried chives – For a hit of onion flavor and garnish.
Shredded cheddar cheese – A cheddar mix or taco mix also works here.
Salt and pepper to taste

Instructions for stuffed potatoes

Step 1: Bake the potatoes

Most twice baked potatoes do a simple microwave to get the inside cooked, but this recipe starts with my epic baked potato recipe, where the outside of the potato is coated in olive oil and salt and baked in the oven for about an hour for the ultimate crispy skin. If you love crispy textures, don’t skip this step!

With the same amount of potatoes as guests, wash the potatoes and coat in kosher salt and olive oil. Place on a foil-lined baking sheet in a 400-degree oven for about 45 minutes or until the potatoes are easily pierced with a sharp knife or fork.

Step 2: Split and Mix the potatoes

When your potatoes are done baking, split them open to scoop out the insides.

Start with the tip of the knife about ½ inch from the end of the potato. Then, shimmy it down to the other end, leaving about a ½ inch again.

Tip: Use a set of tongs to hold the hot potato open by placing the tongs at either end of the split potato.

If you completely split the potato in half, no worries. All of the mixins will work as the “glue” to put it back together.

Scoop out the inside of the potato with a large spoon by sliding the spoon down into the potato – about ¼ inch away from the skin.

Place the potato insides into a medium-sized mixing bowl. Then, add the mix-in ingredients and stir to combine.

Step 3: Stuff and bake

When the mashed potato mixture is complete, scoop a large spoonful of the mixture and place inside the potato cavity. Continue filling until the cavity is full.

Then, continue with the other potatoes. There might be some mixture leftover, so feel free to load these taters up!

Top with more cheese, and bake until the cheese has melted. Garnish with chives and serve!

Variations and more add-ins

Load up the potatoes even more with these additions:

Bacon bits
Onion
Add leftover BBQ meats (pulled pork, brisket, etc.) for a full meal
Add veggies for extra nutrition and fiber.
Caramelized onions

Make-Ahead and Storage Tips

Since everything inside the potato is already cooked, you do not have to worry about bacteria growth with raw products, so these can easily be made ahead of time and stored in the refrigerator until you are ready to eat.

To make this recipe ahead of time, bake the potatoes, restuff them, and then place them in an airtight container in the fridge for up to 3 days. When you are ready to serve, place them on a baking sheet or casserole dish and bake for 20 minutes using the instructions in the recipe card below.

Cooked (finished) stuffed potatoes can be stored as leftovers in the refrigerator for up to 3 days. Reheat the potatoes on a baking sheet for 20 minutes or until warmed through.

How to Make Easy Twice-Baked Potatoes

Stuffed twice-baked potatoes are a family favorite! Savory baked potato shells are split and stuffed with fluffy loaded mashed potatoes, then baked again for double the deliciousness and a perfectly crispy crust. So many flavors and textures like bacon bits, melty cheese, and chives make this easy recipe a grill master’s best friend!

Cuisine American

Keyword potato, Side Dish

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings potatoes

Calories 334kcal

Author Anna Kate

Ingredients

8 russet potatoes washed
Olive Oil
2 tablespoons butter salted
⅓ cup sour cream
⅓ cup Mayonnaise
1 cup cheddar cheese plus more for topping
½ teaspoon garlic powder
1 tablespoon chives
salt and pepper to taste

Instructions

Preheat the oven to 400 degrees F.
Prepare baked potatoes with crispy crust by following this link, or place the potatoes on a baking sheet. Rub them with the oil and bake for 1 hour, or until easily pierced with a fork.
Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato down the middle leaving the potato whole (just like a baked potato).
Scoop out the insides into a medium-sized mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Leave the hollowed-out potato shells on a baking sheet.
To make the potato filling, mash the potato insides with the butter, mayonnaise, sour cream, cheese, garlic powder, and chives to the mixing bowl.
Season with salt and pepper to taste.
Mix together well.
With a large spoon, fill the potato shells with the filling.
Top each potato with more cheese and bake until the potato is warmed through and the cheese is melted for about 15-20 minutes.

Notes

Variations and add-ins:

Bacon bits
Onion
Add leftover BBQ meats (pulled pork, brisket, etc.) for a full meal
Add veggies for extra nutrition and fiber.
Caramelized onions

Make-Ahead Tips: To make this recipe ahead of time, bake the potatoes, restuff them, and then place them in an airtight container in the fridge for up to 3 days. When you are ready to serve, place them on a baking sheet or casserole dish and bake for 20 minutes using the instructions in this recipe.

Storage Tips: Cooked (finished) stuffed potatoes can be stored as leftovers in the refrigerator for up to 3 days. Reheat the potatoes on a baking sheet for 20 minutes or until warmed through.

Nutrition

Looking for more potato recipes?

Twice Baked Potato FAQ

How long do you heat up a twice-baked potato?

Reheat a twice-baked potato in an oven-safe dish at 350 degrees Fahrenheit for about 20 minutes or until warmed through.

What goes with twice-baked potatoes?

A twice-baked potato is a grill master’s friend and for good reason, too. Serve this alongside a steak, pork chop, pulled pork, brisket, or other protein for a simple but filling meal. These potatoes pair well with other side dishes, too.

Why are they called twice-baked potatoes?

Simply put: they are baked twice! The potato itself is baked until easily pierced with a fork. Then, the insides are scooped out, mixed with all of the fixings, put back into the potato cavity, and baked again until warmed through.

Why are my twice-baked potatoes gummy?

Overmixing can make potatoes gummy instead of creamy. Just mix until the ingredients are well-incorporated.

The post How to Make Easy Twice-Baked Potatoes appeared first on Southern Cravings.

Best Deviled Eggs Recipe

Anna Kate — Wed, 03 Mar 2021 11:00:00 +0000

Learn how to make the best deviled eggs! This recipe is a classic appetizer made with pickled dill relish, tangy Duke’s mayonnaise, and a zing of yellow mustard and a fan favorite at your next cookout, potluck, holidays, or even for your weekly meal prep. See my secrets for easy-to-peel eggs (that actually works!) and my secret for piping the filling below.

If you are anything like me, the two things that deter you from making deviled eggs are the peeling and the piping!

BUT, I’ve got a secret or two that cut the deviled egg work in half!

For easy-peel eggs, my secret is using the pressure cooker. With this method, my eggs never tear and they are always perfectly cooked with a creamy, hard-boiled center. I use the 5-5-5 method and it works like a charm every time!

Southern Deviled Eggs with Relish

Most recipes use only three ingredients for the deviled egg filling: hard-boiled egg yolks, mayonnaise, and mustard. I find that the addition of dill relish adds a bit more flavor to the filling with a little crunch in texture.

I do love that these are (mostly) guilt-free – sorta. They do have a high amount of protein which makes them great for portion-controlled snacks that fill you up and aren’t full of junk.

Why are they called deviled eggs?

I’ve always wondered why they are called deviled eggs. I’ve always thought of them as a Southern dish, but, in fact, they came about long before Southerners ruled the land of jello molds and deviled eggs.

The term “deviled” was a culinary term used in the 18th century to describe a dish that was highly seasoned, usually spicy, and boiled or fried. Eventually, the term deviled was used to describe these deliciously stuffed eggs.

How to make deviled eggs

These are perfect for serving at your next cookout, potluck, or holiday. These can even be made a few days in advance for weekly meal prep.

Serve these alongside other cookout or BBQ favorites, like pulled pork, brisket, ribs, roasted chicken, and more.

Ingredients for deviled eggs

Hard-boiled Eggs: From cooking to peeling, these are made in 15 minutes flat with a pressure cooker.
Mayonnaise: Adds the fluffy texture to the egg yolks and gives them a little tanginess. Duke’s Mayonnaise is really the best!
Pickled Relish: Dill is preferred for this recipe but sweet will work just as well.
Yellow Mustard: The tang from the mustard goes really well with the creamy, mild yolks.
Optional: dried chives or smoked paprika for garnish adds a pretty hue to the finished product.

Instructions for making deviled eggs

Prepare yolk filling: After your eggs are peeled, halve the eggs length-wise and scoop the yolks into a separate bowl. Place your white halves on a deviled egg platter or tray.

Then, mash the yolks with the back of a fork. Add mayo, mustard, and relish. Mix well until all the yolk lumps are out.

Pipe the filling: Now here’s the tip for piping the yolks!

Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.

With scissors, snip about 1/4 inch off the bottom corner. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.

Garnish with paprika or chives and serve chilled!

What goes well with deviled eggs?

Serve deviled eggs at Easter lunch or dinner, special occasions, and entertaining company, or alongside another side dish.

Deviled Egg Recipe Variations & Substitutions

Make them spicy with a pinch of cayenne pepper, sriracha, or a dash of hot sauce.
Make them with other mustards like Dijon, whole grain, or Grey Poupon.
Garnish with dill or other fresh herbs.
Add some bacon for extra flavor and crunch.
Use Greek yogurt in place of mayonnaise. (same measurement)

Make-Ahead & Storage Tips

Boil and peel the hard-boiled eggs up to 2 days in advance.
Assemble yolk filling and whole deviled eggs no more than 1 day in advance.
Store deviled eggs in an airtight container, lined with a paper towel to prevent sliding and flipping.
Deviled eggs shouldn’t be out for more than 2 hours at a time.

Classic Deviled Eggs [with Easy Peel Eggs!]

Deviled Eggs are a classic appetizer – spanning the decades! Made with pickled relish, mayonnaise, and mustard, these will make the perfect snack for cookouts, holidays and even meal prep!

Course Appetizers

Cuisine American

Keyword appetizers, meal prep, protein, sides

Prep Time 20

Total Time 20

Servings halves

Calories 68kcal

Author Anna Kate

Ingredients

6 eggs, hard-boiled
¼ cup mayonnaise
1 tbsp yellow mustard
3 tbsp pickled dill relish
paprika and/or chives for garnish optional
salt and pepper to taste optional

Instructions

Peel and slice hard boiled eggs.
Scoop out the yolks from the egg whites with a spoon. Place the yolks into a small bowl and the white halves on to a deviled egg platter or plate.
Mash the yolks with the back of a spoon until there aer no more round yolk halves.
To the bowl of yolks, add mayo, mustard, and relish. Mix well with a spoon or fork until all the yolk lumps are out.
Pipe the yolk mixture back into the white halves by using my piping tip or with a spoon.*
Garish with paprika and/or chives and serve chilled.

Notes

Tip for Piping the Yolks:

Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.
With scissors, snip about 1/4 inch off the bottom corner of the bag. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.

Other Garnishes for Deviled Eggs:

bacon
dill sprigs
olives
green onion
chopped tomato

Nutrition

The post Best Deviled Eggs Recipe appeared first on Southern Cravings.

Perfectly Simple, Cheesy Hashbrown Casserole

Anna Kate — Tue, 12 Jan 2021 14:35:52 +0000

The crowd pleasing side dish to any meal! Easy, cheesy, and delicious! This hashbrown casserole is a simple side dish with irresistible flavors of creamy soup, cheddar cheese, and hashbrown potatoes! You need only 10 minutes to prep this crowd-pleasing comfort food. Prepared and baked all in one pot for easy transportation to potluck dinners, weeknights, and holidays. You can even have this for breakfast!

I’ve been on a one-pot kick lately and experimenting with preparing and baking different recipes in one dish. It’s been a life-changer!

I finally cracked the code for this hashbrown casserole! This recipe is almost too easy to begin with, but now that you only dirty a spoon and one pot – you might be making this more than you’d like to admit.

Basically, this recipe is potatoes, cheese and butter stirred together, topped with more cheese, then baked until melty. It’s not low-cal, and there are just some things in life that shouldn’t be. Ya know?

This recipe has also been referred to as Funeral Potatoes because its popularity grew as a crowd-pleasing side dish at after-funeral gatherings. That sounds rather dim for such a recipe and I’m not sure how accurate any of that actually is, but I do know sadness is not the emotion I’ve experienced while stuffing my face.

Also, this recipe is super duper close to the popular Copycat Cracker Barrel Hashbrown Casserole recipes floating around out there. Rest assured, I have neither stolen from a funeral fellowship or a major restaurant chain to make this recipe. This has been in our family for years – it’s just so basic to recreate and calls for only a few ingredients.

What is good to eat with hash brown casserole?

Honestly, I’ve even eaten this as a meal by itself! It’s super filling (hello, milk and cheese!) and so good. It’s really hard to stop.

Here are some meal pairing ideas that would go well together:

Pulled pork and green beans
Ribs and baked beans
Pot Roast and roasted asparagus
Beef brisket
Pork chops
Roasted chicken

Another great thing about this recipe is that it’s freezable! You can freeze before and after baking! Wrap in plastic wrap and freeze for up to 3 months. Then, defrost before baking or reheating in the oven.

Should I thaw frozen hash browns before cooking?

For this recipe, I highly recommend thawing the potatoes before baking. Otherwise, you may end up with a watery, soggy casserole.

If you are using fresh potatoes instead of frozen, grate the potatoes then follow the recipe as directed!

Variations

If you want to jazz this recipe up and add a few variations, try out the following:

Add mushrooms, peppers
Add protein like chicken or sausage
Use different cheeses
Top with cornflakes for crunch
Different potatoes (potatoes o-brien, homemade hashbrowns, etc.)

If you don’t have a dutch oven or heavy-bottomed pot, you can also prep this on the stovetop, then transfer to a 9×13 casserole dish. Same baking time and temp!

Cheesy Hashbrown Casserole Recipe

This hashbrown casserole is a simple side dish with irresistible flavors of creamy soup, cheddar cheese and hashbrown potatoes! You need only 10 minutes to prep this crowd-pleasing comfort food. Prepared and baked all in one pot for easy transportation to potluck dinners, weeknights, and holidays.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 323kcal

Author Anna Kate

Equipment

Ingredients

32 ounces hashbrown potatoes thawed and shredded
1 butter salted or unsalted
salt and pepper to taste
1 yellow onion chopped
10.5 ounces cream of chicken soup *
1 cup milk
1 cup sour cream
2 cups cheddar cheese grated*

Instructions

Preheat oven to 350 °F.
Melt butter in a dutch oven over medium heat.
Add in onion and saute until softened, about 5 minutes.
Stir in cream of chicken soup, milk and sour cream until combined.
Turn off heat and add in 2 cups of cheddar cheese.
Stir until cheese is melted and mixture is smooth.
Add in hashbrowns and combine until well incorporated.
Bake in a preheated oven for 45-50 minutes or until golden and bubbly.
Allow to stand 5 minutes before serving.

Notes

Please read the entire post for details, tips, and more!

Note 1: Shredded hashbrown potatoes can be swapped for cubed potatoes or potatoes o’brien style potatoes.

Note 2: Cream of chicken soup can be substituted for any cream of soup.

Note 3: Cheddar cheese can be substituted for any shredded cheese of your choice.

Note 4: If you don’t have a dutch oven or heavy-bottomed pot, you can also prep this on the stovetop, then transfer to a 9×13 casserole dish. Same baking time and temp!

Nutrition

The post Perfectly Simple, Cheesy Hashbrown Casserole appeared first on Southern Cravings.

Crispy-Skinned Smashed Red Potatoes with Salt & Herbs

Anna Kate — Tue, 15 Dec 2020 18:45:02 +0000

Savory, herby, crispy, smashed red potatoes are the envy of every other side dish! Every bite is a flavor bomb of crispy edges on the outside and soft, fluffy textures on the inside. Seasoned with buttery garlic, parmesan, and rosemary. This is a recipe that keeps it simple – made from start to finish on one sheet pan!

The number one thing that really melts my butter: using one dish! The simpler the better for me, and I know you can relate, too. I probably read about a dozen other versions of these roasted smashed potatoes before I threw my hands in the air and trotted off the beaten path.

But, as much as I would like to claim full originality of this recipe, it was Foodie Crush and her Rosemary Garlic Butter Smashed Potatoes who truly inspired this recipe! She is one of my go-to’s for simple recipes – and she really brings it with the side dishes.

If you’re in the mood for more of a baked potato, this savory recipe will really make your tastebuds sing!

More Side Dish Recipes:

Most recipes will have you boil the potatoes first, then precariously tilt the large pot of heavy potatoes and boiling water over a sink and drain the potatoes – all while melting your face off with steam. Then, carefully transfer them to another dish to put them in a piping hot oven, then smash…yada yada yada. Nobody got time for that!

This recipe is way easier: wash, season, roast, smash, eat. Yum!

Red potatoes are the perfect little vehicle for an elegant side dish. You can roast them, fry them, boil them, top ‘em with cheese — whatever! You can’t mess these puppies up. And in this recipe, the red potato really shows off by smashing just enough but still maintaining its shape. It’s glorious!

You’ve probably also heardred potatoes and new potatoes used interchangeably.

According to Harvest to Table, an online gardening site, “new potatoes is a term for any variety of potato that has been harvested before it has reached maturity. (However, mature round red potatoes are also called new potatoes simply because they are small.) New potatoes are also called baby potatoes and sometimes creamers. They can be as small as marble-sized.”

For this recipe, it’s best to use the mature versions of new potatoes – the red potato. Find ones that are about 2-3 inches in diameter, and use those that are roughly the same size.

You can use smaller, marble-sized potatoes, but reduce the cooking time – probably by half. If red potatoes aren’t available, you can follow similar steps using fingerling potatoes,

This side is a great accompaniment to any main dish. It’s simple enough for a weeknight meal, but could also pass at an elegant dinner party or a special dinner. Pair it with a great steak, pot roast, pulled pork. It also plays nicely with other vegetables, like roasted asparagus or green beans.

Steps to Make these Potatoes

First, gently wash the potatoes with a little veggie brush and hot water. Just brush away any dirt specks that may have been left behind.

Then, place all of the potatoes in a large bowl and drizzle with olive oil and a hefty pinch of salt. Turn them out onto an ungreased non-stick baking sheet, like this one from Nordic Ware.

And bake them until tender. Then, smash them with a potato masher, ricer, or fork.

It doesn’t matter how you flatten them out, but just do it. They certainly don’t have to be perfectly round or beautiful either – just scrappy enough so all of the melty butter, garlic and herbs have somewhere to snuggle and create flavor babies. Yep, I said it: flavor babies.

The little crevices and divots in the smashed potato holds all of the yummy flavors!

Here’s the thing about roasting potatoes to get crispy skin: you have to give them room to breathe! If you overcrowd your pan, you will effectively steam the potatoes. Leaving you with “meh” potatoes. Like I said, you can’t screw these up. They’ll still be good but not the best ever.

If, after roasting, smashing, and seasoning, you want even crispier edges, turn the broiler on for a minute or so. Watch carefully – all it takes is a second to go from toasted to totally burned.

Topping Suggestions

Personally, I think these are showstoppers on their own. They don’t need any dipping sauces or adornments.

But, if you must, dollop them with a little sour cream, aioli, sriracha mayo, or garnish with chives.

Variations

If you are already serving a flavorful main dish, keep these simple by adding a little salt and pepper to the butter before basting, and omit the garlic, rosemary, and parmesan cheese.

You could also turn these into a game day treat and make them fully loaded with cheddar cheese, bacon, and green onion. And sour cream. 😉 It would be like a deconstructed potato skin.

Basically, you can top these suckers with anything you enjoy with a regular potato. The sky’s the limit!

Frequently Asked Questions:

What are red potatoes best used for?

Red potatoes are best for roasting, frying and smashing! Because they are high in moisture, they hold their shape well when cooked.

What is the difference between mashed potatoes and smashed potatoes?

Typically, mashed potatoes are peeled, boiled, then whipped with sour cream, mayonnaise, and seasonings. Sometimes the skin is left on. Russet, baking, or yukon gold potatoes are best for mashing.

Smashed potatoes are whole roasted potatoes (usually red in color) that are about 1 to 2 inches in diameter. Then are roasted, then “smashed” with a fork or potato masher and seasoned. They are not blended together, or whipped, like mashed potatoes

How do you make roasted potatoes crispy?

A good rule of thumb for roasting is to provide the food plenty of room to crisp up!

For optimal crispness, don’t overcrowd your baking sheet with too many potatoes. This causes them to steam, instead of allowing air to freely circulate around the potatoes.

Also, a high oven temperature makes the cooking time quick but also blisters the skin around the potato. Coupled with a drizzle of olive oil, you will have crispy potatoes in no time!

More Potato Recipes:

Crispy-Skinned Smashed Red Potatoes

Course Side Dish

Cuisine American

Keyword garlic potatoes, potato side dish, red potatoes, seasoned new potatoes, smashed potatoes

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 294kcal

Author Anna Kate

Equipment

Ingredients

2 pounds new potatoes about 2-3 inches in diameter
cooking spray
4 tablespoons Olive Oil
1 tablespoons kosher salt
1 teaspoon black pepper to taste
4 tablespoons butter melted
4 cloves garlic minced
1 ½ teaspoon dried rosemary
Parmesan Cheese freshly grated

Instructions

Preheat oven to 400 degrees.
Place clean potatoes in a large mixing bowl. Toss with olive oil. Season with kosher salt and black pepper.
Lightly grease a large baking sheet with cooking spray.
Spread potatoes onto a baking sheet. Place in a 400-degree oven for 30 minutes or until potatoes are fork-tender.
While the potatoes bake, mix the melted butter, garlic, and dried rosemary in a small bowl. (see note 1)
Meanwhile, mix the butter, rosemary and garlic in a small bowl.
When potatoes are tender, gently press down to “smash” each potato with a potato masher or large fork.
Using a pastry brush, generously brush each potato with the garlic butter mixture. Sprinkle with Parmesan cheese.
Return the pan to the oven for 15-20 minutes or until the broken edges of the potato crisp and begin to turn light brown.
Serve immediately.

Notes

Please read the entire post for details, tips, and more!

Note 1: Butter can be easily melted by microwaving in 15-second intervals until melted. Warming over low heat via stovetop will work, too.

This recipe makes a great side dish for any main course!

Nutrition

The post Crispy-Skinned Smashed Red Potatoes with Salt & Herbs appeared first on Southern Cravings.

Granny’s Classic Ambrosia Salad

Anna Kate — Thu, 03 Dec 2020 15:43:27 +0000

The original Ambrosia salad! this recipe is a simple mixture of fruit, crunchy pecans, and delicate coconut flakes. No fluff or marshmallows to be found! Make this ahead for holiday brunch, baby showers, wedding showers, tea parties and any special occasion.

This recipe could tell some stories! My great, great grandmother would serve this every Christmas…with a slice of real coconut cake. It wasn’t Christmas without Granny’s ambrosia!

Now, mom makes this as an accompaniment to our Christmas breakfast. It’s the perfect addition to a brunch menu and complements a hearty breakfast casserole and a mimosa just perfectly!

I was hesitant to even publish this “recipe” because it’s really not even a recipe at all. But after seeing versions mixed with cool whip, sour cream, and stuffed with mini marshmallows, I knew I had to share.

Now, I love a good cool whip coated dessert as much as the next Southern gal, but this is a recipe that can stand up on its own. No help needed!

In fact, I was relieved to discover that I wasn’t the only one who has a fruit-only recipe. Pam from Biscuits and Burlap has a similar ambrosia recipe as well as Virginia Willis.

What is ambrosia?

Ambrosia is a close relative to a fruit salad – just dressed up a bit. The fruit is mixed with crunchy pecans, sweet coconut flakes, and bright red maraschino cherries. It’s a beautiful presentation!

It’s a simple dish to put together in under 10 minutes but elegant enough to serve at brunches, tea parties, showers, and other special occasions and celebrations.

Why is it called ambrosia salad?

Ambrosia means immortality in ancient Greek, and was the food or drink of the Greek gods. It was supposed to bring about longevity or immortality to whomever consumed it.

Tips for Making this Recipe

You’ll see that this recipe calls for a can of sliced cling peaches in syrup. If you are making this when peaches are in season, you are welcomed to use fresh peaches.

Personally, I’m not a fan of canned peaches on their own, but the syrup helps with the sweetness. Instead of adding additional sugar, we stick to the canned peaches.

Of course, if you are allergic to coconut or pecans, leave them out. You could also swap them for a different nut, like walnuts or slivered almonds.

It’s best to prepare ambrosia ahead of time, so it has time to chill in the fridge. After it’s nice and cold, add the maraschino cherries, nuts, and coconut as a finishing touch!

More Festive Recipes

Classic Ambrosia Salad

A simple mixture of fruit, crunchy pecans, and delicate coconut flakes – perfect for holiday brunches, tea parties, showers, and special occasions.

Course Breakfast

Cuisine American

Keyword fruit, fruit salad, old fashioned recipe

Prep Time 5

Chill Time 1

Total Time 1 5

Servings people

Calories 325kcal

Author Anna Kate

Equipment

Large Serving Bowl
Holiday Serving Bowl

Ingredients

2 oranges peeled and sliced into bite-sized pieces
28 ounces canned sliced cling peaches with the syrup
1 ½ cups sweetened coconut flakes shredded
10 ounces maraschino cherry halves, drained 1 jar
½ cup pecans chopped, (toasted if desired)

Instructions

Peel, segment and cut the oranges into bite-sized pieces.
To a medium-sized serving bowl, add the oranges and the can of cling peaches, with the syrup. Stir to combine.
Allow the fruit mixture to chill in the refrigerator for about an hour.
When you are ready to serve, add the maraschino cherries, and garnish with the pecans and a sprinkle of the coconut.
Serve cold!

Notes

Please read the entire post for details, tips, and more!

Note 1: You can serve the coconut and pecans separately if desired.

Note 2: Feel free to use peaches in season if available. Sugar may be needed due to the absence of the peaches’ syrup with this alternative. (note: this recipes has not been tested with fresh peaches)

Note 3: Alternative to pecans: walnuts or slivered almonds. Ambrosia salad is best served icy cold, so be sure to allow plenty of time to chill.

Nutrition

The post Granny’s Classic Ambrosia Salad appeared first on Southern Cravings.

How to Make the Best Mashed Potatoes

Anna Kate — Sun, 20 Sep 2020 10:00:36 +0000

Learn how to make the best mashed potatoes with creamy, smooth results every time! Made without milk, this homemade recipe is simple, but full of rich and creamy flavor! Plenty of tips below for making ahead of time, the best type of potato for mashing, tips, shortcuts, and more in the post below.

Potatoes are an inexpensive way to feed a crowd. Plus, there are so many different things you can do with them…From a humble baked potato to twice-baked potatoes, to smashed potatoes with herby seasoning, potatoes are great served any way you can dream up, especially homemade.

If you are looking for a sweet potato recipe, try out these simple baked sweet potatoes, twice baked sweet potatoes, and creamy savory mashed sweet potatoes!

Mashed potatoes are an essential for Thanksgiving, Christmas, and any holiday dinner. They are the perfect base for a delicious turkey gravy! They also make a great side dish with pot roast or beef stew.

Best Potatoes for Mashed Potatoes

The secret to choosing the best potato for mashing is the starch level! The starch changes the texture of the mash. If you want a heavier, denser mash, choose Yukon Golds. They have a natural buttery flavor, so fewer ingredients are needed for that rich flavor everyone loves!

If fluffy pillows of mashed potatoes are more your style, Russets are the better option. In my opinion, Russet potatoes (also called baking potatoes) produce the perfect balance of pillowy softness and density in mashed potatoes!

How to Make Creamy Mashed Potatoes without Milk

These are a breeze to make can easily be made ahead of time and kept warm in a slow cooker. You can also make these in a pressure cooker for a lot of mashed potatoes fast!

These can easily be made with or without milk. Sometimes, mashed potatoes can come out a little on the drier side. Things like the size of the potatoes, amount of water used for boiling, and other seemingly inconsequential variables can impact the texture of the final recipe.

With that said, if your potatoes are a little too dry for your liking, add a splash of milk, whipping cream, or heavy cream. There are notes in the recipe card to help guide you.

Mashed Potatoes Ingredients

Potatoes: The best potatoes for mashed potatoes are Russet or baking potatoes.

Dairy: This recipe uses full fat butter, sour cream, and mayonnaise. Using full fat dairy is best for maximum flavor. Dairy that is lower in fat often uses other ingredients to make up for the lost flavor. Avoid margarine, skim anything, or similar.

The sour cream and mayonnaise give these potatoes the tang that is so addicting! But, you cannot taste the mayonnaise flavor.

Seasonings: Because this is a basic recipe, salt, pepper, and garlic are used. Feel free to add additional seasonings as you desire.

Boil the potatoes until they are fork-tender. Make sure to drain them well so they don’t turn soupy!
Mash them with a potato masher or potato ricer. If you choose to use a stand mixer or hand-held mixer, be careful not to overmix. This can cause a gluey texture.
Don’t skimp on the butter and sour cream. Texture is key to excellent consistency, so make sure to use the same amounts called for in this recipe.
Add in the rest of the ingredients. Taste layer by layer to adjust to your liking.

What can I add to make mashed potatoes more flavorful?

Garlic Mashed Potatoes – Increase the garlic by doubling or tripling the measurement for extra garlicky flavor.
Loaded Mashed Potatoes – Top with cheese, bacon bits, and chives for super flavors!
Mashed Sweet Potatoes – Swap baking potatoes for sweet potatoes and omit the sour cream and mayo for a healthier take on mashed potatoes!
Mashed Red Potatoes – If you prefer red potatoes, this recipe would be delicious with all red new potatoes.
Leave the skins on for added texture.

Tips for the Best Mashed Potatoes

Make Ahead Mashed Potatoes

Can I peel potatoes ahead of time for mashed potatoes? To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

To keep mashed potatoes warm: Follow the recipe, then transfer the potatoes to a slow cooker. Place on warm until you are ready to serve. I’ve used this method to keep the potatoes warm for up to 3 hours at a time.

Occasionally, you will need to give them a stir and add a splash of milk to keep them from sticking to the bottom and sides of the slow cooker pot.

For easier clean up, spray the slow cooker pot or use a slow cooker liner.

What to do with Leftover Mashed Potatoes

If you happen to have leftovers, store cooked mashed potatoes in an airtight container in the refrigerator for up to 3-5 days.

Here are some great recipes for leftover mashed potatoes! You can repurpose leftovers for delicious, new side dishes!

Reheating Mashed Potatoes

To reheat, microwave in one-minute increments until warm, stirring between heating.

How Many Mashed Potatoes Per Person?

For a large holiday dinner with other side dishes, take the number of guests and divide in half to see how many potatoes you will need for this recipe.

What can I substitute for milk in mashed potatoes?

Use half and half, whipping cream, or heavy cream in place of milk.

Why are my mashed potatoes gluey?

Overmixing using a stand mixer or hand-held mixer can result in gluey mashed potatoes. Use a hand masher for best results.

Homemade Mashed Potatoes

There’s nothing more American than homemade mashed potatoes! Rich and creamy, this recipe is easy to make and perfect for your holiday table or smothered by a stew or pot roast.

Course Side Dish Recipes

Cuisine American

Keyword Christmas, crowd pleasing recipes, potatoes, sides, Thanksgiving

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 313kcal

Author Anna Kate

Equipment

1 Potato Masher
1 Potato Peeler

Ingredients

5 pounds russet potatoes
3 tablespoons butter
½ cup Mayonnaise
½ cup Sour Cream
3 cloves garlic minced
salt and pepper to taste to taste

Instructions

Wash, peel and quarter potatoes.
Place the potatoes in a large pot with room for the water. Then, fill the pot with water until all of the potatoes are covered.
Place on the stove on high heat until boiling, then turn down to medium and cover for 30 minutes or until easily pierced with a fork.
When the potatoes are done cooking, carefully strain them into a colander. Then, add them to a large bowl and mash with a potato masher, handheld beater, or stand mixer.
Then, add in the butter, milk, sour cream, mayo, and garlic cloves. Mix well to combine.

Notes

If you are preparing these potatoes for a crowd, save your arm strength and use a stand mixer to whip these up a little quicker. Be careful not to overmix!

To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

Nutrition

The post How to Make the Best Mashed Potatoes appeared first on Southern Cravings.

Southern Cornbread Recipe

Anna Kate — Tue, 12 May 2020 10:00:00 +0000

This Southern cornbread recipe is perfectly golden and crusty on the outside yet moist and fluffy on the inside. It showcases comforting, rustic flavors only a skillet can provide. Pair it with soup or chili!

There are few things more Southern than a crispy-edged skillet of cornbread. Growing up in the South, cornbread was always made in a cast-iron skillet; generally one passed down through generations.

Now, I own my grandmother’s skillet — and if I’m honest, it’s older than me by about 20 years! Call me a sentimental mush, but I feel so connected to her when I use it. This is her tried-and-true, old-fashioned cornbread recipe, and I’m so excited to share it with y’all!

Why I Love This Recipe

Authentic: Just like grandma used to make, this Southern cornbread recipe is packed with authentic flavors.
Versatile serving options: It’s perfect for breakfast, as a side for chili, or smothered with honey as a snack.
Quick & easy to make: This recipe only takes about 5 minutes to prepare and 20 minutes to bake, making it a great last-minute addition to any meal.

Ingredients & Substitutions

Vegetable oil: To grease the skillet and give the bread a rich flavor and texture. I prefer vegetable oil over butter since it keeps the bread more moist, but butter will work.
Egg: To bind the cornbread, add more moisture, and help with rising. Make sure your egg is nice and large!
Cornmeal: Gives the cornbread its beautiful golden color and adds a characteristic grainy texture. I stick to Martha White Self-Rising Enriched Yellow Corn Meal Mix for a classic Martha White cornbread recipe. It’s my tried and true brand loyalty because I know it will come out just right every time.
Buttermilk: Adds moisture and creates a tender texture. If you don’t have buttermilk on hand, make your own by adding one tablespoon of lemon juice or vinegar to every cup of milk.

How To Make Cast-Iron Skillet Cornbread

Step 1: Combine The Batter

Start by whisking your egg in a medium bowl. Then, add vegetable oil, buttermilk, and cornmeal to the bowl and mix until combined. You don’t want to overmix the batter to prevent dense, flat cornbread.

Step 2: Bake the Cornbread

Add a teaspoon of vegetable oil to a well-seasoned cast-iron skillet, then place the skillet in the oven as it preheats. This step is crucial for that coveted crusty bottom! Carefully remove the hot skillet and pour in the batter.

The edges will begin to bubble, which is what you want for the crispiest edges! Place the cornbread in the preheated oven and bake it for 20 to 25 minutes until golden brown.

What To Serve With Cast-Iron Skillet Cornbread

I use this Southern cornbread recipe frequently, especially in my cornbread dressing during the holidays. It’s a delicious companion with red beans and rice, or as cornbread muffins for easy, hands-free serving!

You can also pair this Southern staple with a variety of other dishes. The savory, buttery, crispy-edged flavors and textures pair perfectly with a bowl of vegetable soup, taco soup, beef stew, and, of course, chili.

Recipe Variations

Jalapeño cheddar: Add diced jalapeños and shredded cheddar for a spicy kick.
Honey cornbread: Increase the sugar content for a sweeter version, then serve it with a pat of butter and a drizzle of honey on top.
Herb-infused: Mix in fresh herbs like rosemary or thyme for an aromatic twist.
Cornbread muffins: Serve this from a skillet or bake it into perfectly portioned muffins.
Bacon and scallion: Incorporate cooked bacon bits and chopped scallions.

Tips For The Best Southern Cornbread Recipe

Don’t overmix: Mix the batter until just combined to keep the cornbread light and fluffy.
Hot skillet: Preheating your skillet is key for a crispy crust! You can place it in the oven as it’s heating up or warm it on your stovetop if you prefer.
Check for doneness: Use a toothpick to check your cornbread. It’s done when it comes out clean or with just a few crumbs attached and the top is golden brown.
Rest before serving: Let your cast-iron skillet cornbread cool slightly before slicing.
Keep an eye on the oven: Oven temperatures may vary, so keep an eye on your cornbread.
Use room temperature ingredients: This ensures even mixing and a consistent bake.

Cooking With Cast Iron

Taking care of your cast-iron skillet means it can be passed down for generations to come! Just follow these tips:

Preheat it gradually: Cast iron heats unevenly at first, so preheat it slowly to prevent hot spots.
Use the right utensils: Wooden or silicone utensils are ideal to prevent scratching the skillet’s surface. Keep this in mind when you’re serving your cast-iron skillet cornbread.
Clean properly: Clean the skillet with hot water and a brush or sponge once it’s cooled. Avoid soap, as it can erode the seasoning.
Season regularly: To maintain a non-stick surface and prevent rust, season your cast-iron skillet regularly, especially after washing it.

What To Do With Leftovers

If you have any leftover cast-iron skillet cornbread, follow these simple storage and reheating tips:

Fridge: Once cooled, store the cornbread in an airtight container for up to 3-4 days.
Freezer: Wrap slices tightly with aluminum foil, transfer them to a freezer-safe bag or container, and freeze the cornbread for up to 1-2 months.
Reheating: Let the cornbread thaw in the fridge overnight. Then, reheat the cornbread in the oven at 350F or in the microwave for a few minutes until heated through.

Additional Recipes

If you loved this Southern cornbread recipe, here are a few more Southern dishes for you to try:

Frequently Asked Questions

What is the best pan to cook cornbread?

A 10-inch cast iron skillet is always the best! It gets the edges nice and crispy while the inside is perfectly done.

Can I bake cornbread in a glass dish?

Yes, but the edges will not crisp up as they would in a cast iron skillet.

Can I use milk instead of buttermilk?

If you don’t have buttermilk, regular milk (same measurement) will do just fine for this recipe. I’ve heard of people adding baking soda or powder, but I’ve never found that to be necessary.

How do you season a cast iron cornbread pan?

To season a cast iron cornbread pan, clean it thoroughly, then apply a thin layer of high-smoke-point oil, such as vegetable oil, all over the pan’s interior. Bake it upside down in a preheated oven at 350F for 1-2 hours, repeating the process multiple times to build a non-stick coating.

Is corn pone the same as cornbread?

No, it’s much thicker and malleable than this recipe. It turns out more like a cornmeal cake instead of a slice of cornbread.

Are cornbread and corn muffin mix the same?

Instead of adding all of the batter to the skillet, fill each greased muffin tin about ¾ of the way full of batter. Then, bake the muffins until golden brown, as directed in the recipe.

Southern Cornbread Recipe (in a Cast-Iron Skillet)

The most delicious Southern Cornbread made in a cast iron skillet! ???? This old fashioned recipe provides that perfect crispy crust and a fluffy, melt-in-your-mouth interior that pairs perfectly with any Southern meal. Serve with soups, chilis, or a summer vegetable plate!

Course Side Dish

Cuisine Southern

Keyword Bread, Cast Iron Cornbread, Skillet Cornbread

Prep Time 10

Cook Time 22

Total Time 32

Servings

Calories 250kcal

Author Anna Kate

Equipment

10-inch Cast Iron Skillet

Ingredients

¼ cup Vegetable oil plus 1 teaspoon
1 large Egg
1 ½ cups Buttermilk
2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix

Instructions

Preheat oven to 450ºF. Add 1 teaspoon of vegetable oil to well-seasoned cast-iron skillet. Place skillet in oven to heat for about 5 minutes.
Whisk egg in medium bowl. Then, add remaining vegetable oil, buttermilk, and cornmreal mx to bowl and mix until well-combined.
Carefully, pour batter into skillet, on top of the hot oil. The edges will begin to bubble!
Place in the preheated oven and bake 20 to 25 minutes or until golden brown.

Nutrition

The post Southern Cornbread Recipe appeared first on Southern Cravings.

Crispy Baked Bacon Recipe

Anna Kate — Tue, 28 Apr 2020 13:00:23 +0000

The best bacon is baked bacon! Instead of the stovetop, the oven-baked version is mess-free and yields the perfect crispness. It’s the only way to make a large batch of your favorite breakfast side for a crowd.

Gone are the days of standing over a hot frying pan, with grease splattering everywhere! With this recipe, it’s as simple as preheating the oven and baking until your desired crispness is reached.

Plus, when is there ever a time when bacon isn’t a genius idea? Bake this ahead of time and use it during the week to add to sandwiches, salads, top twice-baked potatoes, loaded baked potatoes, or use it to make a warm bacon vinaigrette.

Serve this as a side dish with with:

How to Make Crispy Bacon in the Oven

5 Steps to Perfectly Baked Bacon!

Line your pan with heavy-duty aluminum foil.
Evenly space bacon out on the foil-lined pan. Avoid overlapping for even cooking.
Bake at 400 degrees for about 25 minutes, depending on desired crispiness. If you want even crispier pieces, place under the broiler for a minute or two, but watch carefully!
Immediately transfer cooked bacon to a plate lined with paper towels.
Wait until the grease cools, then toss the aluminum foil with the grease or drain into a jar for later use. No mess! No draining!

Tips for the Best Bacon

We have Nordic Ware baking sheets that come with a rack. We love this brand and have found it to be super sturdy and durable. The cooling rack can be used during baking or just for cooling. It’s super handy!

Make sure to keep a close watch on the oven! We bake our bacon at 400 degrees for about 20 minutes, but all ovens cook differently.

The bacon will be very hot and will continue cooking as it comes out of the oven. Keep this in mind as you near your favorite crispyness level!

One of the many perks of this recipe is that there is zero splatter, inside or outside of the oven. No need to slave over wiping down a greasy stove. It’s as simple as rendering the fat or tossing the aluminum foil when the grease has cooled.

Benefits of Baking Bacon vs. Frying Bacon

Here are a couple of key benefits to baking bacon instead of frying.

It’s mess-free! No more grease splattering, fans running, or burns! It’s as simple as assembling and baking.
It’s a time saver. With the oven doing most of the work, you’ve got enough time on your hands to prepare hard-boiled eggs, ambrosia salad, pancakes, etc.
It cooks evenly. No more undercooked centers or too-crispy ends. Every piece is cooked evenly and crisp.
It feeds a crowd. No more fretting over a busy stove for an hour, just to get the bacon done. Make this to feed a whole crowd.

Crispy vs. Chewy Bacon

There are two methods for making bacon in the oven: chewy and crispy.

Crispy is always our favorite way to go. Perfect for a BLT or breakfast!

Crispy Bacon: place bacon on a foil-lined baking sheet and follow the cooking temperature and time until it reaches just the right texture for you.
Chewy Bacon: place bacon on a wire rack over a foil-lined baking sheet and follow the cooking temperature and time.

Baking bacon with or without a rack: Bacon without the rack will be crispier because the bacon cooks in its own grease.

Storing and reheating cooked bacon

If you have any leftovers, store them in an airtight container or baggie. Bacon tends to keep for a long time because of the curing process. I would store in the refrigerator for no more than 1 week.

To reheat the cooked bacon, place on a paper towel or microwave-safe plate and heat for 15 seconds at a time.

Crispy Baked Bacon Recipe

The best bacon is baked bacon! Instead of the stovetop, the oven-baked version is mess-free and yields the perfect crispness. It's the only way to make a large batch of your favorite breakfast side for a crowd.

Cuisine American

Keyword Bacon, Breakfast

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 473kcal

Author Anna Kate

Ingredients

1 pound uncooked bacon of your choice
Cooking Spray*

Instructions

Preheat the oven to 400 degrees.
Line a baking sheet with heavy-duty aluminum foil. Place the baking rack on top of the foil and lightly spray with cooking spray.*
Evenly space bacon on the cooling rack. Don’t overlap!
Bake at 400 degrees for about 20-25 minutes or until you reach desired crispiness.
Transfer bacon to a plate lined with paper towels.
Allow the grease to cool. Then, carefully dispose of the aluminum foil and grease, or render the grease for later use.*

Notes

*cooking spray isn't necessary to keep the bacon from sticking, but it does help with the clean-up process.

Crispy vs. Chewy Bacon

Crispy Bacon: place bacon on a foil-lined baking sheet and follow the cooking temperature and time until it reaches just the right texture for you.
Chewy Bacon: place bacon on a wire rack over a foil-lined baking sheet and follow the cooking temperature and time.

Serve this with:

Nutrition

The post Crispy Baked Bacon Recipe appeared first on Southern Cravings.

Pressure Cooker White Rice

Anna Kate — Sat, 22 Feb 2020 17:07:15 +0000

Who knew you could make rice in the pressure cooker?! White rice is a great side dish to go with other recipes, so make a big batch to have on hand for the week.

We used to never make white rice. Mainly because it requires a good amount of babysitting and ends up sticking to the bottom of the pot anyway! Actually, I would consider rice a more high maintenance recipe simply because it goes from underdone to paste in a snap.

But this recipe makes tender, fluffy rice that is perfect as a base for red beans and rice, chicken divan, stews, soups and casseroles. And the leftovers make great stir fry!

With that said, it’s important to know that not all types of rice are equal. Some yield more fluffy results, while others are stickier. This recipe uses long grain Basmati white rice.

How to Make White Rice in the Pressure Cooker

You only need three ingredients to make this recipe:

Basmati White Rice
Broth or Water
Butter

Cooking rice with broth will add additional flavor to this rather plain grain. If you are making this as a side dish, I recommend using broth instead of water.

I always hold the salt until after serving, especially if it is going to be the base for something else. You don’t want to over salt the whole meal!

Is it good to wash rice before cooking?

It’s not 100% necessary, but it does prevent the grains from clumping together or getting gummy during cooking.

How do you rinse white rice?

Place the rice in a large bowl and fill with water. Use your hands to swish the rice around in the bowl of water, then drain. You can also put the rice in a mesh sieve, then run water over the rice to rinse.

Rinse until the water runs clear.

Pressure cooking takes only 12 minutes with a 10 minute natural release. Then, release the remaining pressure and serve!

Pressure Cooker White Rice

Who knew you could make rice in the pressure cooker?! White rice is a great side dish to go with other recipes, so make a big batch to have on hand for the week.

Course Side Dish

Cuisine American

Keyword rice, Side Dish

Prep Time 5

Cook Time 12

Natural Release Time 10

Total Time 27

Servings servings

Calories 111kcal

Author Anna Kate

Equipment

Pressure Cooker

Ingredients

2 cups uncooked Basmati white rice
2 cups broth or water
1 tablespoon butter

Instructions

Add rice to an electric pressure cooker.
Add water and stir.
Add the pat of butter on top, but do not stir.
Place the unit on high pressure for 12 minutes with a 10 minute natural release.
Release remaining pressure, fluff the rice and serve.

Notes

Please read the entire post for details, tips, and more!

Note 1: Cooking rice with broth will add additional flavor to this rather plain grain.

Nutrition

The post Pressure Cooker White Rice appeared first on Southern Cravings.

Caprese Salad Recipe

Anna Kate — Wed, 12 Feb 2020 16:08:47 +0000

This Caprese appetizer recipe is an elegant dish made with mozzarella cheese pearls, cherry tomatoes, fresh basil and topped with a drizzle of olive oil and balsamic glaze. Toss this together for a quick appetizer or salad in just five minutes!

We love to entertain family and friends, and simple appetizers are what make hosting such fun! This recipe takes as long as opening the containers and tossing them in a bowl, but the presentation is beautiful.

The bright, vibrant colors from the tomatoes pop against the perfectly round mozzarella pearls…and the contrast between the balsamic glaze and basil…It’s a beautiful cross between a salad and appetizer that anyone can throw together for any last minute party.

Caprese Salad (also known as insalata caprese) is actually an Italian salad from the island of Capri. It’s made from only a handful of fresh ingredients. You can even add this to a green salad or place on toothpicks to serve as finger food.

How to Make a Caprese Appetizer

It’s as simple as adding the cherry tomatoes and mozzarella pearls, tossing them with olive oil, salt and pepper, then garnishing with fresh basil and balsamic glaze.
A couple of tips I recommend…

Use whole cherry tomatoes for ease. I don’t slice these because they become almost acidic tasting after they sit in their own juices. Plus, slicing slows down the recipe prep time!

You can use the regular sized or mini mozzarella pearls (drained, of course!). It’s just a matter of preference.

I prefer to buy balsamic glaze already made in the bottle. We love Bertolli! You can find this in your grocery store near the spices and vinegar. We keep this on hand all the time to top pastas, salads, sandwiches…anything that is still long enough!

Adding torn, fresh basil is 100% necessary! I (kind of) chiffonade the basil by stacking the leaves and rolling them into a cigar shape. Then, I cut across the “cigar” of basil leaves. You can also just tear the leaves into small strips. It doesn’t have to be perfect.

Is Caprese Salad healthy?

With only a few, fresh ingredients, I’d say it’s on the healthier end of the appetizer spectrum.

I hope you enjoy this simple recipe as much as I do! Let me know what you think in the comments below.

Easy Caprese Appetizer Recipe

Keyword caprese, salad, summer

Prep Time 5

Total Time 5

Servings

Calories 148kcal

Author Anna Kate

Ingredients

12 ounces mozzarella pearls drained
1 pint cherry tomatoes rinsed
2 tablespoons olive oil
½ cup fresh basil chiffonade or torn
balsamic glaze
salt and pepper to taste

Instructions

Drain mozzarella pears and place in a serving bowl.
Rinse and drain cherry tomatoes. Add to the bowl of cheese.
Chiffonade (or tear into strips) basil leaves, and add to the tomatoes and cheese.
Add olive oil, salt and pepper, and toss until ingredients are evenly coated.
Drizzle with balsamic glaze.
Refrigerate until ready to serve!

Nutrition

The post Caprese Salad Recipe appeared first on Southern Cravings.

Sauteed Green Beans with Almonds

Anna Kate — Mon, 30 Sep 2019 18:50:10 +0000

This green beans almondine recipe is a simple, fresh, and vibrant side dish that adds a pop of color to any meal! Tender green beans, fragrant shallots, and crunchy almonds come together to create a recipe that’s sure to be a hit at any dinner table.

Side dishes are always the hardest to come up with, right? For me, it’s always easy to decide on a main entree, but then I’m left trying to figure out sides! That’s where sautéed green beans with almonds come in!

I love to serve this dish with my famous prime rib roast and mashed potatoes!

These elegant little guys really save the day! This dish looks put together, but it’s really just tossed in a pan with a few simple ingredients that you probably already have on hand. In a matter of minutes, you’re ready to eat!

Why You’ll Love This Recipe

Healthy: Green beans are full of important vitamins, minerals, and other nutrients. Plus, almonds and olive oil both contain heart-healthy fats.
Quick: This sautéed green beans with almonds recipe comes together in less than 30 minutes, making it perfect for busy weeknights or a last-minute side dish.
Customizable: Add your favorite herbs and spices, serve it with crumbled cheese on top, or include additional vegetables like carrots. The options are endless!
Affordable: Green beans are a relatively inexpensive vegetable for most households, meaning this dish won’t break the bank!

What Are Green Beans Almondine?

Almondine, also known as amandine, is a fancy word that refers to any dish adorned with almonds. These nuts are responsible for adding an elegant touch and crunchy texture.

This green beans almondine recipe features sautéed green beans, slivered almonds, and shallots. Although it looks as though it could be on the menu of a fancy restaurant, it couldn’t be easier to put together!

One of the things that makes this dish truly special is how the green beans retain their vibrant color and satisfying crunch. The secret? Blanching them before sautéing! This simple step ensures the green beans keep their fantastic texture and don’t end up wilted and soft.

Ingredients For Green Beans Almondine

See the full list of ingredients in the recipe card below.

Olive oil: Adds flavor and richness to the dish without overpowering the green beans. You can substitute it with other oils such as avocado oil or sunflower oil if you prefer.
Green beans: Provide a crisp, tender texture and a fresh, slightly sweet taste. Green beans are packed with nutrients and are low in calories, making them an extremely healthy choice. If fresh green beans aren’t available, you can use frozen green beans, but make sure to thaw and drain them, then add them directly to the skillet.
Shallots: Impart a delicate, mildly pungent onion flavor, adding depth to the dish. They also contribute a soft, almost melt-in-your-mouth texture once sautéed. Shallots can be replaced with spring onions or a couple fresh garlic cloves for a different flavor profile.
Slivered almonds: Add a crunchy texture and a rich, nutty flavor, which perfectly balances the green beans. You can use pine nuts, or for a nut-free option, try sunflower seeds, pumpkin seeds, or hemp hearts.
Salt & pepper: Salt enhances the flavor of the green beans and almonds while pepper adds a savory kick! Feel free to experiment with other seasonings such as garlic powder, onion powder, or red pepper flakes for a different take on the recipe.

How to Make Green Beans And Almonds

Step 1: Prep The Green Beans

Before starting the rest of the recipe, wash and dry the green beans thoroughly. Trim and snap them into approximately 1-inch pieces, then bring a pot of water to a boil.

I like to blanch my green beans for a few minutes, then immediately transfer them to an ice bath. It results in a perfectly tender texture and vibrant green color.

Step 2: Toast The Nuts

Heat a large skillet on the stovetop over medium. Toss in the slivered almonds and give them a quick toast, making sure to keep them moving around the pan. When they’re golden brown and aromatic, transfer them out of the skillet for now.

Step 3: Sauté The Shallots

Keeping the skillet over medium heat, add the olive oil and chopped shallots. Sauté them for a couple of minutes, or until they are tender.

Step 4: Toss In The Beans

Add the blanched green beans to the pan with the shallots and give everything a good toss. Sprinkle some salt and pepper to taste, then continue cooking the beans over medium heat until they’re as tender as you like them. This usually takes between 5-10 minutes.

Step 5: Add The Almonds

Once the green beans are cooked, turn off the heat, mix in the toasted almonds, and serve your sautéed green beans with almonds immediately while everything is hot!

What To Serve With Green Beans and Almonds

For a complete meal, pair your green beans and almonds with proteins and other side dishes like these:

Recipe Variations

Garlic: Add minced garlic for a zesty flavor.
Spice: Add a pinch of red pepper flakes for a little heat.
Zesty: Slice in cherry tomatoes for a pop of color and flavor.
Cheese: Sprinkle with Parmesan or crumbled feta cheese for an umami element.

Tips For The Best Recipe

Trim the beans: Don’t forget to trim and snap the beans before starting the recipe.
Watch the almonds: When toasting the almonds, watch them closely to prevent burning. It can happen quite quickly!
Coat the beans: Coat the beans thoroughly in olive oil to ensure even cooking.
Don’t overcrowd the pan: Overcrowding the skillet will lead to uneven cooking. If necessary, sauté the green beans in batches.

What To Do With Leftovers

Fridge: Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
Freezer: I don’t recommend freezing green beans almondine once cooked. The texture will change too much once they’re thawed.
Reheating: Reheat the green beans in a skillet over medium, stirring occasionally, until warmed through. Feel free to add a touch of extra oil if the pan looks dry.

Additional Recipes

For more side dish inspiration like green beans almondine, here are a few of my favorites:

Frequently Asked Questions

What is the difference between green beans and haricot verts?

The difference between haricot verts and green beans is their size and flavor. Haricot verts are French green beans, which are longer and more robust in flavor than American green beans.

Can I use frozen green beans instead of fresh green beans?

Yes, feel free to use frozen green beans. Just note that they have a slightly different texture once cooked. Also, make sure to thaw and drain them beforehand, and skip the blanching.

Can I use a different type of nut?

Yes, use any nut you like such as pine nuts, pistachios, walnuts, or pecans. For a nut-free option, use sunflower seeds, pumpkin seeds, or hemp hearts.

Perfect Green Beans Almondine

Course Side Dish

Cuisine American

Keyword green beans, holiday sides, side dishes

Prep Time 5

Cook Time 12

Total Time 17

Servings people

Calories 109kcal

Author Anna Kate

Ingredients

2 teaspoons olive oil
1 pound fresh green beans trimmed
1 shallot diced
¼ cup almonds slivered or sliced
kosher salt
black pepper

Instructions

Trim and snap the green beans into 1-inch pieces. Set aside.
Heat a large skillet over medium heat (without oil). Add the slivered almonds and quickly saute (constantly moving around the pan) until fragrant and golden brown. Carefully watch the almonds so the do not burn. Remove from the pan after they turn golden brown and become fragrant. Set aside.
Return the skillet to the stove. Heat 2 teaspoons of oil over medium heat. Add the chopped shallot to the pan and saute (about 2 minutes).
Then, add the green beans to the pan and toss.
Season with salt and pepper to taste. Continue cooking on medium heat until the desired tenderness of the beans is reached, about 5-10 minutes.
When the beans are done, turn off the heat, toss with the slivered almonds and serve.

Nutrition

The post Sauteed Green Beans with Almonds appeared first on Southern Cravings.

Pasta Salad with Italian Dressing

Anna Kate — Thu, 06 Jun 2019 14:04:34 +0000

Tricolor Pasta Salad is the perfect side dish for your next cookout or potluck. Made in under 30 minutes, this refreshing salad is packed with fresh vegetables, tangy Italian dressing and other delicious flavors!

This Summer Pasta Salad Recipe comes in handy for those last minute pool day invites, cookouts and tailgating parties. With a few simple ingredients, like the pasta and dressing, you can toss in whatever you have on hand!

Pasta salad would be delicious with a pulled pork sandwich, roasted chicken or oven roasted ribs.

How to Make Tricolor Pasta Salad

Start with noodles and build from there! The great thing about this recipe is you can add or substitute any of the ingredients.

I’ve even heard people call this “everything but the kitchen sink” pasta salad… because you can add anything according to your taste!

Here are a few basic ingredients for summer pasta salad:

Spiral Noodles
Olives
Italian Dressing
Cherry tomatoes
Banana Peppers
Green Onions
Feta Cheese
Grilled Veggies

What noodles are best for pasta salad?

I have always used the multi-colored rotini (spiral shaped noodles) in my pasta salad, but any hearty pasta will do. Avoid spaghetti or long/large noodles as they will be more difficult to serve and eat.

The best noodles for making pasta salad:

Multi-colored Rotini (spiral shape)
Farfalle (bowtie shape)
Penne
Fusilli
Tortellini (for a fun flavor addition)

Can you make pasta salad the night before?

Yes! In fact, it’s good to allow the salad to “marinate” a little before serving. All of the flavors will combine and mix with all of the other ingredients.

Since veggies absorb liquids, don’t add as much dressing the night before. Wait until you are ready to serve, then add to taste.

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