Southern - 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.

How to Reheat Cornbread

Anna Kate — Mon, 29 Apr 2024 16:05:43 +0000

Learn how to reheat cornbread so you can enjoy the same tasty side dish again! In this guide, we’ll walk you through the best methods to reheat cornbread, as well as share tips on keeping it moist and creative ways to use any leftovers.

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

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

Can you reheat cornbread?

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

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

How to Reheat Cornbread

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

Microwave

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

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

Carefully remove the plate from the microwave and enjoy!

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

Air Fryer

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

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

Oven

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

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

Stovetop

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

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

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

Toaster Oven

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

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

Instant Pot

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

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

Tips for Keeping Cornbread Moist

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

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

How to Store Leftover Cornbread

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

Room Temperature

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

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

Refrigerator

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

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

Freezer

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

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

How to Thaw and Reheat Frozen Cornbread

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

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

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

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

What to serve with cornbread?

Creative Ways to Use Leftover Cornbread

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

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

More Cornbread Recipes

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

Loved this recipe?

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

Easy Peach Cobbler Recipe with Cake Mix

Anna Kate — Tue, 16 Apr 2024 15:08:15 +0000

Satisfy your sweet tooth with this simple peach cobbler recipe made with canned peaches and dry cake mix! Just a few basic ingredients come together in a deliciously comforting dessert that’s perfect for any occasion. The delicious cake-like topping that forms from the combination of the heavy syrup from the cans of peaches, warm spices, and the melted butter over the top of the cobbler is almost like magic! Get ready to impress your family and friends with this effortless Southern favorite!

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

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

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

Why I Love This Recipe

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

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

Ingredient Notes and Substitutions

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

How to Make Peach Cobbler with Cake Mix

For the complete instructions, see the recipe card below.

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

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

Step 1: Make the Peach Filling

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

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

Step 2: Add the Cake Mix

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

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

Step 3: Bake the Cobbler

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

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

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

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

Expert Cooking Tips

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

Variations

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

What to Serve with Peach Cobbler

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

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

Frequently Asked Questions

Can I use fresh peaches instead of canned?

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

How do I prevent the crust from becoming soggy?

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

Can I make this cobbler ahead of time?

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

What’s the best way to store leftovers?

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

Can I freeze peach cobbler?

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

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

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

How do I know when the cobbler is done?

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

Storing & Reheating

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

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

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

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

More Dessert Recipes

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

Loved this recipe?

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Easy Peach Cobbler with Cake Mix

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

Course Dessert

Cuisine American, Southern

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

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 374kcal

Author Anna Kate

Equipment

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

Ingredients

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

Instructions

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

Notes

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

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

Nutrition

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

Cajun Seafood Mac and Cheese Recipe

Anna Kate — Mon, 15 Apr 2024 16:37:08 +0000

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

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

Why I Love This Recipe

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

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

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

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

Ingredient Notes and Substitutions

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

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

How to Make Creamy Seafood Mac and Cheese

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

Step 1: Prep the Seafood

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

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

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

Step 2: Make the Roux and Cheese Sauce

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

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

Photo Credit: The Spruce Eats

Photo by Chelsea Kyle, Food Styling by Rhoda Boone, Epicurious

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

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

Step 3: Assemble and Bake

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

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

Expert Cooking Tips

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

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

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

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

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

Frequently Asked Questions

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

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

How can I prevent my cheese sauce from becoming grainy?

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

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

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

Storing & Reheating

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

Fridge

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

Freezer

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

Reheating

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

More Seafood Recipes

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Cajun Seafood Mac and Cheese Recipe

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

Course Dinner Recipes

Cuisine American

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

Prep Time 30

Servings

Calories 950kcal

Author Anna Kate

Equipment

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

Ingredients

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

Instructions

Preparation

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

Make the Roux and Cheese Sauce

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

Assemble and Bake

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

Nutrition

The post Cajun Seafood Mac and Cheese Recipe 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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Don’t forget to subscribe to my newsletter for the latest recipes. Thank you for supporting Southern Cravings!

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

The post Hot Water Cornbread appeared first on Southern Cravings.

Mississippi Pot Roast

Anna Kate — Tue, 26 Mar 2024 20:39:22 +0000

Nothing beats a home-cooked Mississippi pot roast in a Dutch oven! This recipe is made with tender beef, tangy pepperoncini peppers, ranch seasoning, and au jus for a one pan, easy dinner. The dutch oven does the heavy lifting, creating tender pieces of chuck roast in a savory and rich broth.

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

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

Why I Love This Recipe

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

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

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

Ingredient Notes

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

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

Substitutions

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

How to Make a Mississippi Pot Roast

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

Preparation

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

Cooking

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

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

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

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

Expert Tip

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

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

Cooking Tips

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

Serving Suggestions

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

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

Frequently Asked Questions

What if I don’t have a Dutch oven?

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

How can I tell when the pot roast is done?

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

Why is my pot roast dry?

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

Storing & Reheating

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

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

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

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

More Main Dishes

The Best Mississippi Pot Roast

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

Course Dinner Recipes

Cuisine American

Keyword beef, pot roast

Prep Time 5

Cook Time 4

Total Time 4 5

Servings people

Author Anna Kate

Equipment

Dutch Oven

Ingredients

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

Instructions

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

The post Mississippi Pot Roast appeared first on Southern Cravings.

Banana Pudding Recipe

Anna Kate — Fri, 15 Mar 2024 17:26:13 +0000

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

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

Why I Love This Recipe

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

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

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

Ingredient Notes

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

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

Substitutes

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

How to Make

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

Preparation

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

Assembly

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

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

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

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

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

Expert Tip

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

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

Recipe Tips

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

Variations

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

Frequently Asked Questions

How long should I chill the pudding before serving?

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

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

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

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

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

Storing

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

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

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

More Desserts

Creamy Banana Pudding (7 Ingredients)

Course Dessert Recipes

Cuisine American

Keyword crowd pleasing recipes, dessert, no-bake dessert

Prep Time 1

Resting Time 4

Total Time 5

Servings

Calories 234kcal

Author Anna Kate

Equipment

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

Ingredients

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

Instructions

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

Nutrition

The post Banana Pudding Recipe appeared first on Southern Cravings.

Cajun Seafood Lasagna Recipe

Anna Kate — Fri, 15 Mar 2024 17:24:56 +0000

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

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

Why I Love This Recipe

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

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

Ingredient Notes

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

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

Substitutes

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

How to Make

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

Step 1

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

Step 2

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

Step 3

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

Step 4

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

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

Step 5

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

Expert Tip

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

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

Cooking Tips

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

Serving Suggestions

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

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

Frequently Asked Questions

Can I prepare this crab bake in advance?

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

Is it possible to use canned crab meat?

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

How do I make my crab bake creamier?

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

Storing & Reheating

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

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

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

Reheating

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

More Seafood Recipes

Easy Crab Bake Recipe (Seafood Lasagna)

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

Course Dinner Recipes

Cuisine American, Italian

Keyword casserole, crab, Seafood, Shrimp

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 677kcal

Author Anna Kate

Ingredients

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

Instructions

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

Nutrition

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

Egg Salad

Anna Kate — Fri, 15 Mar 2024 16:00:48 +0000

If you’re looking to make the best egg salad ever, this recipe is a must-try! With just a handful of ingredients, you can whip up this classic comfort food in no time. It’s the perfect dish for meal prep and versatile enough to be enjoyed on a bed of greens, in a sandwich, or by itself.

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

Why I Love This Recipe

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

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

Ingredient Notes

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

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

Substitutions

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

How to Make the Best Egg Salad

Find out how to make the best egg salad recipe with my easy-to-follow instructions below.

Preparation

I like to use my pressure cooker hard-boiled eggs recipe for the best results. However, you can use a pot on the stovetop. Place your eggs in a large pot and cover them with cold water by an inch.

Bring the water to a boil over high, then cover the pot and remove it from the heat. Let it stand for 10-12 minutes. Starting with cold water and then bringing the eggs to a boil helps prevent cracking and ensures even cooking.

Assembly

Step 1
Peel the boiled eggs and discard the shells. Gently roll each egg on the countertop to crack the shell before peeling. Peeling the eggs under water can also help remove the shell more cleanly.

Step 2
Dice the peeled eggs into eight pieces each and add them to a medium-sized mixing bowl. For a smoother texture, you can try using an egg slicer to dice the eggs evenly.

Dice the eggs as finely as you like. I prefer big pieces of egg, but any size will do just fine. It’s a matter of preference.

Step 3
Add 2 tablespoons of mayonnaise and 2 tablespoons of Dijon mustard to the bowl with the eggs. Stir them gently to combine, being careful not to mash the eggs too much if you prefer a chunkier texture.

Step 4
Season the salad with salt and pepper to taste, then stir in 1 teaspoon of dried chives. Mix until all the ingredients are well incorporated. For a flavor twist, try chopped fresh chives instead.

Step 5
Serve your egg salad immediately, or cover and refrigerate it for an hour to let the flavors meld together. Chilling the egg salad before serving not only enhances the flavors but also improves the texture, making it more cohesive and easier to spread on sandwiches and wraps.

Expert Tip

The secret to making the best egg salad is in the cooking and cooling process of the eggs themselves. Overcooked eggs have a rubbery texture and can produce a sulfurous smell, while undercooked eggs won’t provide the right consistency for your salad.

The ideal egg for egg salad is one where the yolk is fully set but not dry, and the white is tender, not rubbery. Cooling the eggs quickly after boiling stops the cooking process and also makes peeling easier.

Have an ice bath ready while they cook so you can immediately submerge them. Plunging the boiled eggs into ice water not only makes peeling easier but helps prevent a green ring from forming around the yolks.

Serving Suggestions

Egg salad is so versatile! You can make egg salad sandwiches, serve it on top of leafy greens, or add it to wraps and pitas. Pair it with crunchy pickles to add a refreshing contrast, or add some air fryer frozen French fries to the side for a comforting flavor.

For a heartier meal, serve it alongside a warm bowl of tomato or French onion soup or with a crisp garden salad or coleslaw. I also love serving it with a side of pressure cooker mashed potatoes or onion rings!

Cooking Tips

Dry the eggs: Pat the eggs dry with a paper towel after peeing and before chopping them to prevent excess moisture from diluting the flavor of your mayonnaise and mustard.
Balance the sauce: Start with less mayonnaise and Dijon than you think you’ll need. It’s easier to add more than to correct an overly saucy egg salad.
Add garnishes: A light sprinkle of paprika or fresh herbs before serving adds color and a hint of flavor that complements the egg salad without overwhelming it.
Serve at the right temperature: Egg salad is best enjoyed slightly chilled. Serving it too cold can mute the flavors, so take it out of the fridge 10-15 minutes before serving for the best taste experience.

Frequently Asked Questions

Can I make egg salad with just egg whites?

Yes, you can make egg salad with just egg whites for a lighter version. Adjust the seasonings since egg whites are less flavorful than yolks.

How can I add more flavor to my egg salad?

Incorporate fresh herbs, a dash of curry powder, or a sprinkle of paprika. Mustard, pickles, or capers also add a nice zest. Or, you can make the best egg salad recipe with relish!

Why is my egg salad runny?

Egg salad can become runny if too much sauce is used or if the eggs are not properly drained. Use less sauce initially and add more as needed.

Storing & Reheating

The great news is that egg salad can be prepped in advance and stored for future meals. Here’s what you need to know.

Fridge

Egg salad can be stored in the fridge in an airtight container, keeping it fresh for 3-4 days.

Freezer

I don’t recommend freezing egg salad as the mayonnaise can separate and affect the texture once it’s thawed.

More Salad Recipes

The Best Egg Salad Recipe

Course lunch

Cuisine American

Keyword easy recipes, lunch, quick recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 100kcal

Author Anna Kate

Ingredients

6 eggs boiled and peeled
2 tablespoons mayonnaise
2 tablespoons Dijon Mustard
salt and pepper to taste
1 teaspoon dried chives plus more for garnish

Instructions

Boil and peel the eggs.
Dice each egg to your preference, finely chopped or left in larger pieces. Add to a medium size bowl.
Next, add mayonnaise, and Dijon mustard. Stir gently until the eggs are well coated.
Add salt and pepper to taste and stir.
Garnish with chives. Serve!

Nutrition

The post Egg Salad appeared first on Southern Cravings.

Turkey Pot Pie With Biscuits

Anna Kate — Mon, 29 Jan 2024 16:48:57 +0000

This turkey pot pie with biscuits is creamy, rich, and comforting! It’s a perfect way to use up leftover turkey from the holidays, and it couldn’t be easier to make! Hearty vegetables are paired with homemade gravy and served with a golden-brown and tender biscuit topping.

Why You’ll Love This Recipe

Easy to customize: Use leftover turkey (or chicken), swap in ingredients you have on hand, or make a vegetarian version with extra vegetables and chickpeas.
Freezer-friendly: Just like my crustless chicken pot pie, this turkey pot pie with biscuits freezes incredibly well! Freeze leftovers for quick and easy dinners during busy weeks.
Option for gluten-free: If anyone in your family has allergies, it’s much easier to make a gluten-free version of this crustless turkey pot pie compared to pot pie with a crust.

What Is Turkey Pot Pie With Biscuits?

This turkey pot pie with biscuits is my simple, no-fuss alternative to traditional pot pie made with a crust. It starts with classic pot pie veggies and a creamy gravy filling, then it’s topped with store-bought biscuits for maximum convenience.

It’s one of my go-to recipes to use up leftovers after the holidays because of how quick and easy it is to throw together. You can use fresh or frozen vegetables, add extras, or even replace turkey with chicken if that’s what you have in your fridge.

Ingredients For Turkey Pot Pie With Biscuits

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

Turkey: You can use dark or light turkey meat depending on what’s left over — it’s up to you! Also, feel free to shred or cube the meat.
Chicken broth & bouillon: Chicken broth is the most convenient option, but if you have turkey broth, use that! You can also use vegetable broth in a pinch.
Roux: This butter and flour mixture thickens the gravy and gives it flavor. You can use olive oil for a lighter option, or make it gluten-free with a 1:1 gluten-free flour blend or a cornstarch slurry.
Mirepoix: For that classic pot pie flavor, you’ll need a combination of yellow or white onions, celery stalks, and carrots. You can also add mushrooms here.
Garlic: I prefer freshly minced garlic in this turkey pot pie with biscuits, but garlic powder also works. Add a quarter teaspoon for every fresh clove.
Seasonings: Black pepper, rosemary, and sage provide hearty, comforting, and cozy flavors. Feel free to use fresh or dried herbs, or add thyme or parsley.
Half-and-half cream: Creates a rich, comforting gravy. If you prefer, you can use heavy cream for a more indulgent flavor or whole milk for a lighter feel.
Soy sauce: Increases the umami notes in the gravy and adds color. For a gluten-free pot pie, replace soy sauce with tamari, gluten-free soy sauce, or liquid aminos.
Frozen peas: For the most convenient recipe, use frozen peas. You can also use frozen corn kernels, green beans, or broccoli if you don’t have any green peas.
Premade biscuits: I recommend store-bought biscuits to save time. However, if you have the time, you can always make your own! Use gluten-free biscuits if needed.

How to Make Turkey Pot Pie With Biscuits

Step 1: Sauté The Veggies

Melt the butter in a 12-inch skillet over medium-high heat. I like to use cast iron since it’s oven-safe. Cook the onions until they’re translucent, then add the celery and carrots and cook for another 5 minutes.

Step 2: Add The Seasonings

Add the black pepper, garlic, rosemary, and sage to the skillet, then cook the mixture for another minute or so. Feel free to add extra seasonings here, like thyme or parsley.

Step 3: Make The Roux

Reduce the heat to medium, then add the flour a little at a time while whisking constantly. This removes the raw flour taste and adds more complexity to the gravy. Just be careful not to let the flour burn.

Step 4: Mix The Gravy

Slowly whisk in the chicken or turkey broth, making sure there are no lumps. Once the broth is incorporated, add the cream using the same technique. The gravy should be thick at this point.

Step 5: Final Filling Touches

Stir in the bouillon cube, soy sauce, and shredded or cubed turkey, then let the filling simmer until the bouillon cube melts and the ingredients are combined. Lastly, mix in the peas, and remove the filling from the heat.

Step 6: Bake The Pot Pie

Place a few uncooked biscuits on top of the filling mixture, then bake your turkey pot pie with biscuits until the top is golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish before topping it with biscuits.

Brush the top of the biscuits with melted butter just before serving. Also, don’t forget to garnish your crustless turkey pot pie with fresh herbs like thyme, rosemary, parsley, or chives for a pop of color and fresh flavor.

What To Serve With Turkey Pot Pie

Although a crustless turkey pot pie is great by itself, try some of these side dishes to make it a feast:

Recipe Variations

Veggies: The beauty of pot pies lies in their adaptability. Try different veggies like bell peppers, zucchini, leeks, butternut squash, or potatoes.
Cheese: Add your choice of cheese like Monterey Jack, Provolone, Mozzarella, or even Pepper Jack.
Add a crust: While this recipe is crustless, if you’re in the mood for some crispy layers, whip up a pie crust to top it with.

Tips For The Best Recipe

Opt for bite-sized veggies: Ensure your vegetables are chopped into bite-sized pieces and shred your turkey to a similar size. This not only speeds up the cooking process but also guarantees a consistent flavor distribution.
Stir continuously: Making the perfect roux means continuous stirring. If you don’t, there’s a good chance the flour will burn.
Baking position: Center the skillet or dish on the oven’s middle rack. This will help achieve a perfectly browned biscuit.
Patience: After your crustless turkey pot pie is out of the oven, let it settle so the filling thickens to the perfect consistency.

What To Do With Leftovers

If you love having meals ready to go, this turkey pot pie with biscuits is a dream come true. Just remember these guidelines:

Fridge: After letting it cool, pop your pot pie into a sealed container or cover your dish with plastic wrap and a layer of aluminum foil. It will last for around 4-5 days.
Freezer: Want to save it for later? Freeze your pot pie and it’ll be good for about 3-4 months. It’s best to divide it into individual portions and use freezer-friendly containers.
Reheat: If it’s frozen, let the pie thaw in the fridge overnight. When you’re ready to dig in, heat your oven to 350F and warm it up for about 10-20 minutes.

Additional Recipes

If you enjoyed this turkey pot pie with biscuits, check out some of my favorite recipes like these:

Frequently Asked Questions

How can I make a gluten-free crustless turkey pot pie?

To make a gluten-free crustless turkey pot pie, replace the all-purpose flour with a 1:1 gluten-free flour blend or use a cornstarch slurry to thicken the filling. Use gluten-free store-bought biscuits or make your own gluten-free biscuits. Additionally, opt for gluten-free soy sauce or replace it with tamari.

Can I use frozen vegetables?

Yes, you can use frozen mixed vegetables in this turkey pot pie with biscuits. Add them all in at the same time as you would the frozen peas.

How do I ensure the filling doesn’t become too runny without a crust?

The key is to use a thickener, like flour or cornstarch. Cooking your filling until it’s thickened on the stovetop before transferring it to the baking dish ensures a creamy consistency without it becoming overly watery.

Easy Turkey Pot Pie With Biscuits

Course Dinner Recipes, Dutch Oven Recipes, Main Course

Cuisine American

Keyword cheap dinner, comfort food, Dutch Oven, easy dinner

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Anna Kate

Equipment

Dutch Oven Casserole (Skillet)

Ingredients

3 cups shredded turkey 2-3 boneless skinless turkey breasts, poached
3 cups chicken broth
4 tablespoons butter
1 yellow onion finely chopped
1 cup celery finely chopped (about 3 stalks)
1 cup carrots finely chopped
2 cloves garlic minced
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon rubbed sage dried
⅓ cup flour
½ cup half and half
1 chicken bouillon cube
1 teaspoon soy sauce
1 cup frozen peas
1 can premade biscuits any kind

Instructions

Poach the Turkey

If you are using leftover turkey, skip this step.
Add the uncooked turkey breast to a large pot. Season with 1 tsp of salt, 2 cloves of minced garlic, 1 tsp peppercorns, 2 sprigs of fresh rosemary, and 1 sliced onion.
To the pot, add enough cool water to cover the turkey by an inch or so.
Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the turkey simmer.
Begin checking the turkey after 8 minutes. Turkey is done when an instant-read thermometer registers 165°F. Turkey will typically finish cooking in 10 to 14 minutes depending on the thickness.
Transfer the turkey to a cutting board. Shred using forks.

Make the Pot Pie Filling

Melt the butter in an oven-proof 12-inch skillet (I used a cast iron casserole) over medium-high heat. Add the onions and saute just until softened (about 3 minutes). Then, add the celery and carrots and saute for another 5 minutes.
Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook for one more minute.
To make the Roux: Reduce the heat to medium. Add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.
Add the chicken broth in small splashes, stirring all the while. Next, add the half and half in the same manner, stirring constantly. The sauce should be a thick, gravy-like consistency.
Next, add the bouillon cube, soy sauce, and shredded turkey. Stir to mix well. Gently simmer (on low to medium heat) until the bouillon cube melts and all ingredients are well combined.
Add the frozen peas and stir well. Remove from heat.
Place 3-4 uncooked biscuits on top of the mixture. Bake (uncovered) per the biscuit recipe instructions, or until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish and place the biscuits on top.
Brush with melted butter over the top of each biscuit just before serving.

Nutrition

The post Turkey Pot Pie With Biscuits appeared first on Southern Cravings.

Pan-Seared Pork Chops

Anna Kate — Fri, 21 Jul 2023 10:00:00 +0000

Prepare yourself for perfectly cooked, tender, and juicy pan-seared pork chops. Simple ingredients and optimal cooking techniques will prove you don’t need anything fancy to create a healthy, flavorful, and restaurant-quality meal from home.

Why I love this recipe

Affordable: Pork chops are a rather inexpensive cut of meat compared to other varieties. Plus, you’ll likely be able to get bulk discounts at your local butcher to save even more money!
Versatile: Serve them with simple seasonings or slather them with your favorite marinade. Sear pork chops on a skillet, or char them on a grill. You’ve got options!
Simple: This recipe highlights the flavor of good-quality meat by using just 2 simple ingredients. Marinate, sear, and enjoy!

What are pork chops, anyway?

Pork chops are a cut of meat that comes from the loin of pigs, running from the hip to the shoulder. You may see them labeled as loin chop, center-cut loin chop, blade chop, etc.

The different labels indicate exactly where along the loin the meat is cut from. In general, pork chops are known for being a tender, lean cut with a mild flavor. Once seared, they take on a beautiful color, flavor, and melt-in-your-mouth texture.

Ingredients For Pan-Seared Pork Chops

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

Pork chops: For the juiciest and most flavorful results, you’ll want to use bone-in pork chops for pan-searing. Look for chops that are around 2 inches thick and about the same size as each other. I generally opt for rib chops or loin chops.
Dale’s Seasoning: My go-to marinade for pan-seared pork chops (and most meat) is Dale’s. It provides intense savory, umami, and salty flavors that perfectly enhance the meat. If you prefer, you can make a homemade version or try another marinade. If I’m not using Dale’s, I normally just use a drizzle of olive oil and a pinch of salt and pepper.

How to Make Pan-Seared Pork Chops

Step 1: Marinate The Chops

In a casserole dish or large baking pan, marinate the pork chops for 15 minutes per side with a generous amount of Dale’s Seasoning or another marinade.

Step 2: Heat The Skillet

Add a small amount of oil to a skillet, then heat it over medium-high. It should be quite hot before starting to pan-sear the pork chops.

Step 3: Pan-Sear The Pork Chops

Place the pork chops on the hot pan and cook them for 3-5 minutes per side, depending on the thickness. Using a meat thermometer, periodically check the meat until it reaches about 10-15 degrees F below your desired internal temperature.

For reference, pork should reach an internal temperature of 145 degrees F, so I personally remove it from the skillet when it has reached about 130-135 degrees F (it will continue to cook as it rests).

Step 4: Rest The Chops

Remove the pork chops from the heat, allowing them to rest for 5-10 minutes to redistribute the juices and finish cooking.

What To Serve With Cast Iron Pork Chops

What doesn’t go with pan-seared pork chops? Try yours with classic side dishes like baked potatoes, mashed potatoes, mashed sweet potatoes, asparagus, broccoli, or green beans.

For a backyard barbecue, pair them with baked mac and cheese, deviled eggs, pasta salad, Caprese salad, or baked beans.

Recipe Variations

Seasonings: Instead of Dale’s seasoning, make a homemade marinade with soy sauce, apple cider vinegar, dried ginger, onion, garlic, and paprika. Alternatively, use olive oil and seasoned salt, poultry seasoning, Montreal steak seasoning, or just salt & pepper.
Chop cut: Experiment with different pork chop cuts and thicknesses until you reach your preferred flavor and texture.

Tips For The Best Recipe

Bring to room temperature: Before cooking, set the pork chops on your counter for about 20 minutes. This will make searing them much easier and quicker.
Bone-in: For the best flavor and juiciest texture, I suggest opting for bone-in pork chops.
Thick is best: Thicker pork chops are less prone to overcooking and drying out, so opt for at least 1 ½ – 2-inch thick cuts of meat.
Use a thermometer: Decide on your perfect temperature beforehand, and use a meat thermometer to ensure safely cooked meat. The National Pork Board recommends cooking pork chops to a temperature of at least 145 degrees F. Personally, I cook mine to 130 degrees F, then cover and let them rest until they reach 145 degrees F.
Rest before serving: Allow the juices time to settle and evenly distribute by resting the pork chops for about 5-10 minutes before cutting into them.
Generously season: Make sure you don’t skimp on the marinade or seasonings because this is what ultimately tenderizes the meat and helps form the crust, both of which are important for flavor.

What To Do With Leftovers

If you have leftover pan-seared pork chops, they will last you a few days. Here’s what to do:

Fridge: Keep leftover pork chops in an airtight container in the refrigerator for up to 3-4 days.
Freezer: If you’re not able to finish your pork chops within 3-4 days, transfer them to freezer-safe bags or containers and store them in the freezer for up to 3 months.
Reheat: Thaw the chops overnight and reheat them on the stovetop or in the microwave (I prefer the stovetop). Add a little oil and cook them on low-medium for about 2-3 minutes per side, or until they’re warmed through.

Additional Recipes

If you enjoyed this cast iron pork chops recipe, test out some more of our best meat-forward centerpieces like these:

Frequently Asked Questions

Do you sear pork chops with oil or butter?

You can sear pork chops with oil or butter. Most chefs use a mixture of both for a best-of-both-worlds approach.

Can pork chops be a little pink?

Yes, pork chops are still considered safe to eat if they are a little pink. The safest way to determine doneness is to use an instant-read thermometer. Pork chops are ready to eat once they reach an internal temperature of 145 degrees F.

Why are my pork chops tough?

Tough pork chops are almost always due to overcooking them. Since they are such a lean cut of meat, it’s extremely important to watch them during every aspect of the cooking process.

The Perfect Pan-Seared Pork Chops

Course Main Course

Cuisine American

Keyword cast iron recipe, pork chop, seared, searing

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 208kcal

Author Anna Kate

Equipment

10-inch Cast Iron Skillet

Ingredients

4 Pork Chops bone-in, about 2 inches thick
Dale’s Seasoning marinade
oil for searing

Instructions

In a casserole or large baking pan, marinate pork chops for 15 minutes per side with Dale’s Seasoning or other marinade.
Add a small amount of oil to your skillet. Heat your skillet over medium-high heat.
Place the pork chops on the pan and cook 3-5 minutes per side, depending on the thickness.
Using a meat thermometer, periodically check the meat until it reaches the desired internal temperature.
Remove from heat and allow meat to rest for 5-10 minutes to retain juices.

Nutrition

The post Pan-Seared Pork Chops 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.

Zesty Italian Pasta Salad

Anna Kate — Wed, 26 Apr 2023 21:07:49 +0000

Make this zesty Italian pasta salad for the perfect side dish to bring to potlucks, barbecues, and cookouts! Made in under 30 minutes, it’s full of fresh vegetables, tangy Italian dressing, and feta cheese. Plus, it couldn’t be easier to customize!

This zesty Italian pasta salad comes in handy for those last-minute pool day invites, cookouts, and tailgating parties. With a few simple ingredients, like pasta and dressing, you can toss in whatever you have on hand!

I love pairing pasta salad with a pulled pork sandwich, roasted chicken, or oven-roasted ribs. Since it keeps well, it’s also great for meal prep!

Why I Love This Recipe

Easy: No matter what your cooking level is, you can make this delicious pasta salad! It’s ready in minutes and requires little effort in the kitchen.
Healthy: This recipe is packed with nutritious vegetables, and it’s tossed in a light vinaigrette. It’s both satisfying and health-conscious!
Customizable: Swap out or add extra vegetables, use gluten-free pasta, or experiment with different cheese varieties. There are so many ways to make this classic pasta salad your own!

Easy Zesty Italian Pasta Salad

This zesty Italian pasta salad is a staple in my house because it’s incredibly simple to make, uses affordable ingredients, and is on the table in 30 minutes or less! This recipe is always a crowd-pleaser with its combination of textures and flavors.

Tri-color rotini provides the perfect canvas for zesty dressing, tangy feta, and a medley of fresh veggies. Its vibrant color and taste will leave your friends and family asking for seconds after their first bite! Serve it as a side dish at your next barbecue, or add protein to it and enjoy it as a standalone meal.

Best Noodles 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 include these types:

Multi-colored rotini (spiral shape)
Farfalle (bowtie shape)
Penne
Fusilli
Tortellini (for a fun flavor addition)

Ingredients For Zesty Italian Pasta Salad

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

Rotini: The spiral shape of the rotini perfectly catches all of the dressing! You can also experiment with other short pasta that I’ve listed above.
Olives: My favorite varieties for pasta salad are Kalamata and black olives, but feel free to use green olives or your favorite type of olives.
Italian dressing: Store-bought or homemade both work here. For a simple Italian dressing, combine olive oil, white wine vinegar, lemon, honey, and Italian herbs.
Cherry tomatoes: Impart juicy, zesty, and vibrant flavors to the salad. Grape tomatoes, diced Roma tomatoes, or even sun-dried tomatoes will work as well.
Banana peppers: Add just a touch of heat and a tangy element. For extra spice, use pickled jalapeños. If you’re sensitive to spice, omit the peppers altogether.
Green onions: Provide a pop of color and a subtly savory flavor. Feel free to substitute green onions with red onions or shallots if you’d prefer!
Feta cheese: Crumbled feta adds salty, umami-rich flavors and creamy, crumbly textures in each bite. If you don’t have feta available, try goat cheese or cotija cheese.
Seasonings: I like to use a simple combination of oregano, salt, and pepper. Other options include basil, thyme, or an Italian mix.

How to Make A Classic Pasta Salad

Step 1: Cook The Pasta

Cook pasta until al dente. You don’t want it to be too mushy for pasta salad. I recommend checking on it about 2-3 minutes before the package states. Once it’s ready, drain it and let it cool.

Step 2: Combine The Salad

To a large mixing bowl, add the cooked and cooled pasta, olives, cherry tomatoes, banana pepper rings, green onions, feta cheese, seasonings, and any other mix-ins you want.

The great thing about this recipe is that you can add or substitute any of the ingredients. I’ve even heard people call this “everything but the kitchen sink” pasta salad since you can add anything according to your taste!

Step 3: Add The Dressing

Add approximately ¼-bottle of Italian dressing, then gently stir the salad until all the ingredients are well-coated and evenly distributed. Taste and add more dressing if you feel like it needs it.

Step 5: Chill The Salad

I recommend chilling this zesty Italian pasta salad in the fridge for 15 minutes before serving it. This allows the flavors to meld together and balance out.

What To Serve With Pasta Salad

Pair this zesty Italian pasta salad with other sides and barbecue staples for a full spread! Here’s a list of great ideas:

Recipe Variations

Gluten-free: For a gluten-free version, use your favorite gluten-free brand of pasta.
Vegan: To accommodate a vegan diet, simply omit the feta or use a dairy-free cheese alternative.
Southwest: Add corn and beans, and use a cilantro-lime dressing for a Southwest twist.
Pesto: Replace the Italian dressing with a pesto-based dressing instead.
Protein-packed: Add grilled chicken, tofu, pepperoni slices, or shrimp for a higher protein meal.
Grilled veggies: For unique flavors and textures, try adding sliced zucchini, squash, eggplant, onion, or bell peppers.

Tips For The Best Recipe

Cook to al dente: Cook the pasta to al dente to prevent the salad from becoming mushy.
Rinse the pasta: Make sure to rinse the pasta under cold water to stop the cooking process.
Drain the pasta: To avoid a watery pasta salad, remember to drain the pasta well.
Chill the salad: Chill the pasta salad in the fridge for at least 30 minutes before serving it so the flavors meld together.

What To Do With Leftovers

If you have leftover zesty Italian pasta salad, just follow these simple storage tips:

Fridge: This pasta salad will last in an airtight container for up to 4-5 days in the fridge. Just keep it in an airtight container.
Freezer: Pasta salad isn’t freezer friendly since the pasta and veggies will change in texture once thawed.
Make ahead: It’s good to allow the salad to “marinate” a little before serving. All of the flavors will combine and mix with 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 it to taste.

Additional Recipes

If you enjoy side dishes and appetizers, have a look at some of my other favorites like these:

Frequently Asked Questions

What type of Italian dressing should I use?

You can use your favorite Italian dressing from the store, or make your own by combining olive oil, white wine vinegar, honey, Dijon, and Italian seasonings.

Can I use a different type of cheese?

Yes, instead of feta, you can use goat cheese, blue cheese, cotija cheese, or cubed mozzarella.

Can I use a different salad dressing instead of Italian?

Yes, many dressings work on classic pasta salads instead of Italian. Some of my favorites include Greek vinaigrette, balsamic vinaigrette, or even Caesar dressing.

Quick & Easy Pasta Salad

Make this zesty Italian pasta salad for the perfect side dish to bring to potlucks, barbecues, and cookouts! Made in under 30 minutes, it’s full of fresh vegetables, tangy Italian dressing, and feta cheese. Plus, it couldn’t be easier to customize!

Course Side Dish

Cuisine American

Keyword easy side dish recipe, pasta, salad, Side Dish, summer recipes

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 273kcal

Author Anna Kate

Ingredients

1 pound tricolored rotini or other spiral shaped pasta noodle
3 ounces black olives sliced and drained (one small can)
¾ cup Italian dressing, plus more as needed storebought or homemade
1 pint cherry tomatoes
¼ cup banana pepper rings roughly chopped
1 bunch Green Onions chopped for garnish
1 cup feta Cheese crumbled, any flavor
2 teaspoons oregano dried
salt and pepper to taste

Instructions

Cook pasta according to package directions. Drain and let cool.*
To a large mixing bowl, add cooled pasta, olives, whole cherry tomatoes, banana pepper rings, chopped green onion, feta cheese, seasonings.
Stir gently to combine.
Add approximately 1/4 of the bottle of Italian dressing and stir.
Taste for flavor. Continue adding dressing as desired.
Place in the fridge until ready to serve.
Transfer to a serving platter and serve chilled.

Notes

*Spiral Noodles: I always use the multi-colored rotini noodles as they add a beautiful color, and the shape allows the dressing and flavors to get into each nook and cranny. BUT, you can use any hearty noodle you prefer.

Nutrition

The post Zesty Italian Pasta Salad appeared first on Southern Cravings.

Crustless Chicken Pot Pie

Anna Kate — Fri, 17 Feb 2023 11:00:00 +0000

This crustless chicken pot pie is filled with fresh vegetables and creamy gravy, then baked with tender biscuits until golden brown. It’s a simple take on a classic meal that is guaranteed to please the whole family, whether it’s for a weeknight dinner or the holidays.

I love transforming classic meals into quick, easy, and convenient recipes that anyone can make. This crustless chicken pot pie is ready to serve in under an hour, and it couldn’t be more straightforward to whip together!

There is no need to make or roll out a store-bought pie crust when you can use tender and flaky biscuits! They save loads of time and effort, so you and your family can get to eating quicker — what’s not to love?

What Is Crustless Chicken Pot Pie?

Chicken pot pie is homestyle cooking at its finest. Most recipes start with a filling made up of meat (usually chicken or turkey), hearty vegetables, and a rich and creamy gravy. Oftentimes, the filling is contained between a top and bottom pie crust.

This recipe is a similar take, but I’ve replaced the pie crust with store-bought biscuits. It’s my favorite way to achieve the same great flavors and textures of a pot pie without having to go through the time and effort of making a crust!

Did I mention how freezer-friendly and perfect for leftovers this chicken pot pie is?

Ingredients For Crustless Chicken Pot Pie

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

Chicken: For convenience and time-saving benefits, use a shredded rotisserie chicken. If you have more time, poach a few boneless skinless chicken breasts, then shred them.
Chicken broth & bouillon: Both impart savory, hearty, and full-bodied flavors to the gravy. Use homemade or store-bought chicken broth or stock. Vegetable broth works in a pinch.
Butter: To sauté the vegetables and form part of the roux. You can also use neutral vegetable oil for a lighter option.
Onion: I prefer yellow onion for my chicken pot pie, but white onion works well too.
Celery: You’d be surprised at how hearty and savory celery makes a recipe. Don’t skimp on this one!
Carrots: For bursts of sweet flavor all throughout the filling. No carrots on hand? Use corn kernels or green beans instead.
Garlic: I never make a chicken pot pie without a healthy dose of garlic! Use freshly minced garlic for the best taste, but garlic powder also works. Add ¼-teaspoon for every fresh clove.
Seasonings: For all of the cozy and comforting flavors pot pie is known for, I love to use a combination of black pepper, rosemary, and sage. Feel free to add others like thyme, parsley, or even poultry seasoning.
Flour: To thicken the filling, use all-purpose flour. For a gluten-free version, swap in a 1:1 gluten-free flour blend or a cornstarch slurry towards the end of cooking.
Cream: I prefer to use half-and-half cream, but you can replace it with heavy cream for an even richer gravy if you like.
Soy sauce: My secret weapon for amping up the umami-ness of this recipe. Use tamari or liquid aminos for a gluten-free option.
Frozen peas: What would a pot pie be without peas? But don’t worry, you can swap in frozen corn kernels, green beans, or more fresh veggies if you run out of peas.
Premade biscuits: The name of the game is simple with this recipe, so I suggest store-bought biscuits. But if you have the time, try making your own!

How to Make Chicken Pot Pie With Biscuits

Step 1: Season The Chicken

If you are starting with uncooked chicken breasts, add them to a large pot. Season them with some salt, garlic, peppercorns, fresh rosemary sprigs, and onion slices.

Step 2: Poach The Chicken

Cover the chicken with water by about an inch or so, then bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the pot, and let the chicken simmer.

Check on the chicken starting at the 8-minute mark, but it should be fully cooked after about 10-14 minutes. It is done when the internal temperature reaches 165 degrees F. Transfer the chicken to a cutting board, and shred it using two forks.

Note: For the most accurate results, always use an instant-read thermometer when cooking chicken.

Step 3: Sauté The Vegetables

Melt the butter in an oven-proof 12-inch skillet over medium-high heat. For reference, I used a cast-iron casserole. Add the onions and sauté them just until softened, then add the celery and carrots and cook for another 5 minutes.

Step 4: Add The Seasonings

Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook the mixture for about one more minute.

Step 5: Form The Roux

Reduce the heat to medium, then add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.

Step 6: Make The Gravy

Add the chicken broth gradually, making sure to stir constantly. Once the broth is incorporated, add the cream in the same manner. The sauce should be a thick, gravy-like consistency at this point.

Step 7: Finish The Filling

Stir in the bouillon cube, soy sauce, and shredded chicken, then let it all gently simmer until the bouillon cube melts and the ingredients are well combined. Add the peas, and remove the filling from the heat.

Step 8: Assemble The Pot Pie

Place 3-4 uncooked biscuits on top of the filling mixture, then bake it uncovered until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish before topping it with biscuits.

Brush the top of your baked cast iron chicken pot pie with melted butter just before serving.

What To Serve With Chicken Pot Pie

This easy chicken pot pie with biscuits is a hearty dish full of protein, carbs, and fat, making it the ideal stand-alone meal. However, if you’re looking for a little something extra, here are a few recipes to serve alongside it:

Recipe Variations

Protein: Try out a different protein like turkey or even chickpeas if you’d like a vegetarian option.
Vegetables: If you don’t have the vegetables I’ve listed, just add what you have on hand or substitute them with your favorites.
Crust: Try making your own crust if you have extra time to spare. You can even make a bottom and top crust.

Tips For The Best Recipe

Precook the filling: Precooking the filling takes all the pressure off when you add it to the oven. All you have to wait for is for the biscuits to turn golden and crispy.
Stir constantly: When making the roux, don’t stop stirring or there’s a good chance the flour will burn. If the flour burns, there is no saving it and you will have to start over.
Add liquid slowly: To properly incorporate the flour with the liquid, remember to add the broth and cream slowly. Otherwise, it may turn lumpy and require more time to smooth out.

What To Do With Leftovers

If you like leftovers, you’ll be happy to know pot pies are the perfect meal for this purpose. Just follow these simple steps:

Fridge: Once cooled, transfer to an airtight container or cover the dish with plastic wrap and tin foil. Crustless chicken pot pies will last about 4-5 days in the fridge.
Freezer: You can freeze pot pies for up to 3-4 months. To make reheating easier, I suggest portioning it into single-serving freezer-safe containers. This way, you don’t have to reheat the entire pie.
Reheat: Thaw the pie in the freezer overnight if cooking from frozen. Once cooled, preheat the oven to 350 degrees F and cook for 10-20 minutes, or until warmed through.

Additional Recipes

If you enjoy comfort foods like this crustless chicken pot pie, you really need to check out some more of my most popular homestyle recipes:

Frequently Asked Questions

Can I make a crust for this recipe?

Yes, you can make (or purchase) a crust for the top, bottom, or both. It just depends if you’d like a more crust-forward recipe or more fillings.

Can I make this in a different dish?

If you don’t have an oven-safe skillet, you can use a 9×13 casserole dish, pie dish, or a 9-inch cake or springform pan.

How do I know when my chicken pot pie is done?

The best way to tell if chicken pot pie is ready to eat is if the biscuits (or crust) appear golden brown.

Crustless Chicken Pot Pie (with Biscuits)

Course Dinner Recipes, Dutch Oven Recipes, Main Course

Cuisine American

Keyword cheap dinner, comfort food, Dutch Oven, easy dinner

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Anna Kate

Equipment

Dutch Oven Casserole (Skillet)

Ingredients

3 cups shredded cooked chicken from rotisserie chicken or 2-3 boneless skinless chicken breasts, poached
3 cups chicken broth
4 tablespoons butter
1 yellow onion finely chopped
1 cup celery finely chopped (about 3 stalks)
1 cup carrots finely chopped
2 cloves garlic minced
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon rubbed sage dried
⅓ cup flour
½ cup half and half
1 chicken bouillon cube
1 teaspoon soy sauce
1 cup frozen peas
1 can premade biscuits any kind

Instructions

Poach the Chicen

If you are using a rotisserie chicken or precooked chicken, skip this step.
Add the uncooked chicken breast to a large pot. Season with 1 tsp of salt, 2 cloves of minced garlic, 1 tsp peppercorns, 2 sprigs of fresh rosemary, and 1 sliced onion.
To the pot, add enough cool water to cover the chicken by an inch or so.
Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer.
Begin checking the chicken after 8 minutes. Chicken is done when an instant-read thermometer registers 165°F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness.
Transfer the chicken to a cutting board. Shred using forks.

Make the Pot Pie Filling

Melt the butter in an oven-proof 12-inch skillet (I used a cast iron casserole) over medium-high heat. Add the onions and saute just until softened (about 3 minutes). Then, add the celery and carrots and saute for another 5 minutes.
Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook for one more minute.
To make the Roux: Reduce the heat to medium. Add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.
Add the chicken broth in small splashes, stirring all the while. Next, add the half and half in the same manner, stirring constantly. The sauce should be a thick, gravy-like consistency.
Next, add the bouillon cube, soy sauce, and shredded chicken. Stir to mix well. Gently simmer (on low to medium heat) until the bouillon cube melts and all ingredients are well combined.
Add the frozen peas and stir well. Remove from heat.
Place 3-4 uncooked biscuits on top of the mixture. Bake (uncovered) per the biscuit recipe instructions, or until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish and place the biscuits on top.
Brush with melted butter over the top of each biscuit just before serving.

Nutrition

The post Crustless Chicken Pot Pie appeared first on Southern Cravings.

Bisquick Sausage Balls

Anna Kate — Thu, 15 Sep 2022 16:53:47 +0000

Make the best Bisquick sausage balls in no time! These bite-sized beauties feature sharp cheddar cheese, ground sausage, and Bisquick. Serve them at holiday parties or on game day for a quick, easy, crowd-pleasing appetizer.

When a recipe requires just three ingredients, it’s always worth testing out! Thanks to the convenience of Bisquick, this simple sausage ball recipe will save you so much time in the kitchen.

It’s the perfect appetizer to make ahead of time and freeze. When you’re ready to serve it, just pop a batch in the oven and wait for your house to fill up with cheesy and delicious aromas.

Why I Love This Recipe

Quick & easy: All you need is 3 ingredients and 25 minutes to make this recipe.
Crowd-pleaser: I always get compliments on just how good these Bisquick sausage balls taste. I’m constantly giving out the recipe to friends and family!
Finger food: Bisquick sausage balls are ideal for busy holiday preparations or last-minute gatherings because they’re so easy to serve and eat.
Versatility: You can easily adapt this recipe to your taste preferences. Feel free to spice these Bisquick sausage balls up and pair them with your favorite dips.

What Are Bisquick Sausage Balls?

Bisquick sausage balls are one of my favorite recipes because you only need three simple ingredients — sausage, shredded cheddar, and Bisquick. Think meatball meets cheese biscuit. Is your mouth watering yet?!

If you’re unfamiliar with Bisquick, it’s a mixture of flour, baking powder, sugar, salt, and shortening. It was invented back in the 30s to make recipes like this more convenient and time-efficient.

All you need to do is mix the ingredients in a bowl, roll them into balls, and bake them in the oven for about 20 minutes. Talk about an easy way to impress your guests!

What is the best pork sausage to use?

When it comes to Bisquick sausage balls, your choice of pork plays an important role. You want them to be moist and tender, yet sturdy enough to hold up for dipping.

Raw, ground pork is the best choice. Typically, pork bought at the supermarket contains around 15% fat. If you prefer more flavor, sausage-grade pork is a great option. Extra-lean sausage can be used as well, but you may have a harder time getting the mixture to stay together.

Ingredients For Bisquick Sausage Balls

Bisquick: I’m using the original Bisquick from Betty Crocker, but there are other brands like Jiffy baking mix. If you don’t have any on hand, make your own with 2 cups of flour, 1 tablespoon of baking powder, 2 tablespoons of butter or shortening, and ½ teaspoon of salt.
Sharp cheddar cheese: For the most flavor, use aged cheddar cheese. It adds just the right amount of savory and umami elements to these Bisquick sausage balls. Try to stay away from pre-grated cheese as it can lead to a dry, crumbly mixture.
Ground pork sausage: This can be mild or spicy depending on your taste preferences. For a lighter version, try turkey or chicken sausage.
Milk: If the mixture seems dry, add milk little by little until it reaches a moist consistency that is easy to roll. You can use any type of milk you prefer here.

How To Make Bisquick Sausage Balls

Step 1: Mix the ingredients

While your oven is preheating to 350 degrees F, combine the ground sausage, Bisquick, and shredded cheddar cheese in a large mixing bowl.

If the mixture is too dry or crumbly, add a little milk at this point until it sticks together.

Step 2: Shape The Balls

Shape the mixture into bite-size balls, then spread them out evenly on a few baking sheets. You should get about 24 sausage balls from this recipe, but it depends on the exact size of your scoop.

If you have a cookie scoop, I highly recommend using it for even sizing and cooking time.

Step 3: Bake

Bake the sausage balls for about 20 to 25 minutes, or until they appear golden brown and the sausage is cooked. Serve them immediately while warm!

What To Serve With Bisquick Sausage Balls

While I do think Bisquick sausage balls are scrumptious on their own, you can turn them into an absolute show-stopper with some dips and sauces like the following:

Alabama white BBQ sauce
Ketchup
Regular BBQ sauce
Chili sauce
Honey-mustard or hot mustard
Garlic aioli
Ranch dressing

Recipe Variations

Gluten-free: If you need to make a gluten-free or low-carb version, Betty Crocker has options available for these as well.
Spices: Shake things up with different seasonings like Italian seasoning, paprika, cayenne, chives, Creole seasoning, or taco seasoning.
Cheese: While I prefer the taste of sharp cheddar in this recipe, test out other varieties like Gouda, Manchego, Colby, or even mozzarella for a more mild flavor.

Tips For The Best Recipe

Avoid pre-grated cheese: Freshly grated cheddar cheese will provide a lot more moisture to the Bisquick mixture than pre-grated cheese. Try to avoid it if possible.
Warm the sausage: Bring the ground sausage to room temperature before combining it with the Bisquick and cheese. This will release some of the grease and make mixing easier.
Wet your hands: To prevent the mixture from sticking to your hands, wet them with a little water before rolling the sausage balls.
Check the consistency: After mixing, make a test ball to see if it holds up. If not, add milk a tablespoon at a time until it sticks together.
Batch size matters: Keep your sausage balls uniform in size. This ensures even cooking and prevents some from being undercooked or overcooked.
Space them out: On the baking sheet, make sure the balls are spaced apart. This allows hot air to circulate around each ball, ensuring even browning.
Cook the pork safely: Use a meat thermometer to ensure the pork reaches a safe temperature. For ground meats, 160 degrees F is recommended by the USDA.
Chill before baking: If time allows, chill the formed balls in the refrigerator for about 30 minutes before baking. This helps them maintain their shape, resulting in a better texture.

How to Store Leftovers

If you have leftover Bisquick sausage balls, follow these simple storage tips:

Fridge: Transfer the baked sausage balls to an airtight container. They will keep for 3 to 4 days in the fridge this way.
Freezer: Once cooled, transfer the sausage balls to a freezer-safe bag or container. If stored properly, they will keep for up to 3-4 months.
Reheating: Cooked Bisquick sausage balls can be reheated again in the oven or microwave until warm. They won’t turn out quite as moist and tender, but they are still delicious.

Can Bisquick Sausage Balls be Made in Advance?

To save time on the day of cooking, you can prep these Bisquick sausage balls beforehand. Mix and shape the balls, then freeze them on a parchment-lined pan until firm.

Transfer them to a freezer-safe bag or container, and keep them frozen for up to 1-2 months. If you’ll be serving them within 1-2 days, you can store them in the fridge.

When you’re ready to serve them, sausage balls can be baked straight from frozen. Just remember, you may need to tack on 5-10 minutes of bake time.

Additional Appetizer Recipes

Make an entire appetizer spread by serving these Bisquick sausage balls with other snacks and finger foods like these:

Frequently Asked Questions

Why are my Bisquick sausage balls dry?

Dry Bisquick sausage balls are commonly caused by a high ratio of Bisquick to sausage. Make sure you follow the measurements exactly as written. If you’re still having issues, add a little milk or more sausage.

Why are my sausage balls greasy?

Using high-fat content sausage or overly oily cheese can make the balls greasy. Opt for a sausage with moderate fat content or balance it out with other ingredients.

Why are my sausage balls not sticking together?

If your sausage balls are crumbly or falling apart, it’s likely because you used packaged shredded cheese or low-fat sausage. Add milk to make the mixture moist.

The mixture is too sticky to shape. What can I do?

If the mixture is overly sticky, you can refrigerate it for a bit to firm up or add a tad more Bisquick. But be careful not to add too much to avoid dry sausage balls.

How do I tell if the sausage balls are cooked?

The most accurate way to tell if the sausage balls are cooked is to use a meat thermometer, which should read 160F. Alternatively, you can break a sausage ball open around the 20-minute mark to ensure there is no longer pink in the middle.

My Bisquick sausage balls are hard. What went wrong?

Overbaking or setting the oven temperature too high can cause the balls to develop a hard crust. Always ensure your oven is calibrated correctly and watch the cooking time.

3-Ingredient Bisquick Sausage Balls

Course Appetizer Recipes

Cuisine American

Keyword crowd pleasing recipes, holiday appetizers, holiday recipes, party food, Party recipes, quick recipe, sausages

Prep Time 5

Cook Time 20

Total Time 25

Servings sausage balls

Calories 179kcal

Author Anna Kate

Equipment

Ingredients

2 cups Bisquick
4 cups sharp cheddar Cheese
1 pound ground pork sausage mild or spicy
¼ cup milk only if needed

Instructions

Preheat your oven to 350°F degrees.
In a large bowl, combine the ground sausage, bisquick and shredded cheese.
Form into 24 golf ball sized balls and place on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
Remove and serve hot!

Nutrition

The post Bisquick Sausage Balls 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.

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

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