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

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

Why I Love This Recipe

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

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

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

Ingredient Notes

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

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

Substitutions

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

How to Make a Mississippi Pot Roast

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

Preparation

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

Cooking

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

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

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

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

Expert Tip

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

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

Cooking Tips

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

Serving Suggestions

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

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

Frequently Asked Questions

What if I don’t have a Dutch oven?

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

How can I tell when the pot roast is done?

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

Why is my pot roast dry?

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

Storing & Reheating

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

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

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

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

More Main Dishes

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

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The Best Mississippi Pot Roast

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

Course Dinner Recipes

Cuisine American

Keyword beef, pot roast

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 people

Author Anna Kate

Equipment

• Dutch Oven

Ingredients

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

Instructions

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

The post Mississippi Pot Roast appeared first on Southern Cravings.

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

Why I Love This Recipe

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

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

Ingredient Notes

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

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

Substitutes

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

How to Make

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

Step 1

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

Step 2

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

Step 3

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

Step 4

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

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

Step 5

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

Expert Tip

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

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

Cooking Tips

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

Serving Suggestions

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

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

Frequently Asked Questions

Can I prepare this crab bake in advance?

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

Is it possible to use canned crab meat?

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

How do I make my crab bake creamier?

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

Storing & Reheating

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

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

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

Reheating

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

More Seafood Recipes

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

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Easy Crab Bake Recipe (Seafood Lasagna)

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

Course Dinner Recipes

Cuisine American, Italian

Keyword casserole, crab, Seafood, Shrimp

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 677kcal

Author Anna Kate

Ingredients

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

Instructions

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

Nutrition

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

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

Baked king crab legs is made all on one pan with rich, tender pieces of large crab that slip right out of the shell. It’s way easier than you think and half the work steaming crab legs require!

Baking crab legs in the shell creates a steaming effect, which helps the meat separate from shell. This process makes it super easy to crack and peel without losing all that delicious crab meat! Plus, the butter and Old Bay add even more richness to the crab meat.

Why I love this recipe

One major hassle when it comes to eating crab: all the work that comes with it! With the steaming effect of the oven, giant pieces of crab meat pulls away from the shell so perfectly.

Plus, I LOVE dipping the giant pieces of crab meat into warm, garlic butter. Definitely a must when serving crab legs!

This recipe is perfect for a large family gathering or a special occasion. You can make large batches of crab legs all at once without fooling with a steaming pot. All you need are a few simple pantry staples, like butter, Old Bay seasoning, and lemon.

Ingredient notes

• King crab: Definitely my first choice for crab legs! King crab legs are much larger than other alternatives. They provide large hunks of tender, sweet meat. Make sure you are purchasing wild caught crab legs – not farm-raised.
• Seasonings: This recipe has a lot of cajun flare, but feel free to use another seafood seasoning if you prefer. Any cajun spice mix will work for this recipe.

Substitutions

There’s been some questions about using snow crab or other types of crab for this recipe. For this recipe, Alaskan King Crab is my recommendation, as the legs yield a much heartier meat. If you prefer snow crab, here are three different ways to cook snow crab legs.

Also, your crab legs should be fresh, not frozen. Click here for 3 ways to to cook frozen crab legs.

Recommended Tools

• Seafood crackers and tools
• Large baking sheet

While cracking tools are recommended when shelling crab, you can easily use your hands and a pair of good kitchen shears to reach the meat, too.

How to Cook King Crab Legs in the Oven

As an alternative to steaming, baked crab legs are a delicious way to prepare king crab. By preparing them in the oven, you eliminate the fuss and hassle of filling a giant boiler pot, boiling the water, timing the crab, and draining that huge vat of hot water. The oven method is much easier and less of a hassle overall.

Preparation

First, I like to prepare the Old Bay and lemon butter sauce and set aside half of the mixture for dipping later.

Before you begin cooking the crab legs, give them a good rinse under cool water. You do not need to separate any of the clusters.

Cooking

Place the crab legs on top of a large baking sheet, lined with aluminum foil. Brush the butter mixture over the crab legs with a pastry brush. Feel free to add extra Old Bay seasoning here!

Next, tent another piece of foil on top of the baking sheet, securing at the left and right ends of the pan. This creates a “steaming packet” around the crab legs.

Bake in a 400F degree oven for 20-25 minutes. Make sure to let the crab legs cool off a bit before you begin cracking!

Eating Crab Legs

This is the tricky and messy part. Sometimes you just have to get in there with your hands, but a good pair of kitchen scissors and “crackers” will make the job easier.

1. Crack the leg away from the cluster. Then, crack at the joints to work with different sections.
2. Working one section at a time, bend the pieces back and they should snap in half to expose the meat inside. 
3. Slide the meat out, dip in butter and enjoy!

Cooking Tips

If there was one piece of advice I would give you about this recipe, it would be to choose your seafood carefully. I’m big on sustainable seafood and high quality ingredients. While farm-raised crab legs are more affordable, they are damaging to the environment and lack nutrients and quality from the wild-caught seafood.

Choosing crab legs

• Purchase wild-caught instead of farm-raised. This means the crabs were harvested from their natural environment, instead of “manufactured” from a farm and fed and pumped with who knows what to make them larger.
• Look for harvesting locations in/around Alaska and Russia. King crab has a limited harvesting season and requires a cold water habitat, so they are most commonly found in and around the Bering Sea.

Serving Suggestions

Serve crab legs with simple side dishes, like smashed potatoes, southern cornbread, or twice baked sweet potatoes.

Crabmeat is also delicious served cold over a salad, mixed in pasta and pesto sauce, or prepared as a seafood salad.

Frequently Asked Questions

Can you overcook crab legs?

Yes, cooking too long will result in tough meat with a brittle shell.

What is the difference between snow crab legs and king crab legs?

Mainly the size and harvest location. King crab requires a much colder climate than snow crab.

Tips for reheating, storing, and leftovers

Fridge

For easy storing, crack the crab and remove the remaining meat. Place in an airtight container and refrigerate for up to 3 days.

Reheating

• To reheat crab legs in the shell, preheat your oven to 350F degrees, wrap the crab legs in foil and bake for 15-20 minutes. 
• To reheat crab meat, add to a hot skillet and saute for 3 minutes or until warmed through.

More seafood recipes and tips

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

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King Crab Legs in the Oven

Learn how to make king crab legs in the oven! This simple recipe is the easiest way to enjoy crab legs in under 30 minutes! Baked with butter and Old Bay seasoning, the tender, succulent meat slips right out of the shell when cracked!

Cuisine American

Keyword baked crab legs, crab legs, Seafood

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 302kcal

Author Anna Kate

Ingredients

• 3 pounds king crab legs
• 8 tablespoons butter
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon lemon juice
• 1 clove garlic minced

Instructions

• Preheat oven to 400F degrees. Line a baking pan with large pieces of aluminum foil. Place crab legs on top of the foil in a single layer. Set aside.
• In a small saucepan, melt butter over medium heat. Whisk in 1 tablespoon of Old Bay Seasoning, the lemon juice, and garlic. Reserve half of the mixture for dipping later.
• Using a pastry brush, brush crab legs with butter mixture. Season with to taste with additional Old Bay if desired.
• Tent the foil by bringing together all four sides of the aluminum foil to create a “packet” around the crab legs.
• Bake in the preheated oven for 20-25 minutes. 
• For easy handling, allow the crab legs to cool for 5 minutes before serving. Serve with the reserved Old Bay butter mixture for dipping.

Nutrition

Calories: 302kcal | Carbohydrates: 1g | Protein: 21g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1129mg | Potassium: 253mg | Fiber: 0.2g | Sugar: 0.1g | Calcium: 74mg | Iron: 1mg

The post King Crab Legs in the Oven appeared first on Southern Cravings.

I love beef brisket, and all the different ways you can serve it up. Even if you are a die-hard smoked brisket fan, you will still love this recipe!

Unlike prime rib or beef tenderloin, brisket is a tough cut of beef, which is why it’s best to cook on a low temperature for a long period of time. This gives the connective tissue time to break down and create a tender result.

But don’t let the longer cook time fool you. This recipe is super simple and doesn’t require any fancy BBQ tools.

For this brisket and many other meats, I use my homemade dry rub recipe. It’s easy to whip up and slather it on chicken, beef, pork, fish, and more. 

Why I love this recipe

I love that this recipe makes BBQ accessible for anyone! I used to be so intimidated when it came to using a grill or smoker. Ever since I discovered you could oven-bake a brisket, I was hooked!

All you really need is a brisket and the dry rub of your choice. This recipe is ideal for those who love the taste of brisket but don’t have a smoker. Also, you no longer have to factor the weather into your cooking schedule! Now, that’s a win!

Since this has a long cooking time, prepare to drool for most of the day. The sweet and smoky aroma will fill your home and have your mouths watering before dinner time!

When using a whole brisket, this recipe is ideal for large family gatherings or to make ahead and freeze for later for soup.

Ingredient Notes

• Brisket: The recipe calls for a whole brisket, but a flat or point cut will also work.
• Dry Rub: I use my homemade dry rub for this recipe. It has a delicious smoky flavor from the paprika and a little kick from the cayenne and blackened seasoning.

Substitutions

Instead of using my dry rub recipe, feel free to use any rub you have on hand. You can even adapt the flavors for the theme of the meal — try Taco seasoning, Italian seasoning, or another classic BBQ seasoning.

How to Make Brisket in the Oven

Preparing beef brisket in the oven is a simple process that just takes a labor of love. It’s best to cook this recipe with a flexible schedule and plenty of patience.

Preparation

To start, trim down the fat cap on the meat. The fat cap is the thick layer of fat on the meat.

Using a sharp knife, work in sections cutting away the fat until about ¼ inch of fat is remaining.  

Then, place the meat in a large pan. I use an oversized lasagna pan from Costco. You can use a disposable aluminum pan for easy clean up or a roasting pan (without the rack).

About 24 hours before cooking, apply the dry rub to all sides of the meat. You can use your preferred rub or my homemade dry rub.

With the brisket fat-side up, cover and refrigerate for 24 hours to allow the meat to marinate and absorb flavors.

Cooking

Step 1: Bake the Brisket

Remove the pan from the fridge and place in a preheated oven at 275°F for about 1 hour per pound. Leave the pan covered with foil.

The brisket will be perfectly tender and ready to shred when the internal temperature reaches 200°F degrees with an in-oven meat thermometer.

The meat will be incredibly tender and should fall right apart when shredded.

Step 2: Serve the Brisket

When the brisket has reached 200°F degrees internally, remove from the oven and allow the meat to rest undisturbed at room temperature for about an hour. Keep the brisket covered during this time. 

How long should I rest brisket? Learn more about the science behind resting a brisket, best internal temperature, and more brisket tips.

Using BBQ shredding claws or two large forks, shred the meat right in the cooking container and serve on a bun or by itself.

Expert Tip

I really can’t say enough about using an in-oven meat thermometer during the cooking process. Not using a meat thermometer is a lot like navigating without a GPS.

Meat thermometers guide the cook on how quickly the meat is cooking and an estimated time of completion. It shouldn’t be viewed as a crutch but a helpful tool in every cook’s kitchen.

Using a thermometer can prevent under-cooking and over-cooking the meat.

Cooking Tips

• Always cook brisket fat side up. As the fat melts during cooking, it will baste the meat and keep it tender and juicy.
• Allow the meat to rest. Shredding brisket immediately after cooking will be harder to do and will result in a less juicy product. Resting allows the juices to redistribute throughout the meat, making it even more tender. You can read more about resting brisket here.

Serving suggestions

There are so many different BBQ recipes on my site! Here are just a few I would recommend:

• Condiments: Dress up your BBQ plate with pickled red onions, white bbq sauce, or caramelized onions.
• Serve it as a main entree with baked beans, pasta salad, or macaroni and cheese.

Frequently Asked Questions

How much brisket should I buy per person?

Since this method uses a whole brisket, I estimate 1 pound of brisket per person when I am purchasing the meat. I have a complete guide on the specific amount per person here.

Should I cover my brisket in the oven?

To avoid drying out the brisket, cover the pan with foil before putting in the oven. This will lock in moisture and prevent what’s called the “stall” – when the moisture evaporates and “stalls” the cooking time.

How long does it take to cook a brisket in the oven at 275°F? 250°F? 200°F? 325°F? 350°F?

Cooking in the oven: A general rule of thumb is to plan 1 hour per pound. For example, a 20 pound brisket will take between 15-20 hours. The entire process from trimming, marinating, slow cooking, and resting will take about 24 hours.

Make sure you give yourself plenty of time for the entire process.

Can you leave a brisket in the oven overnight?

Yes! As long as you have followed the instructions of this recipe, and accounted for the size of the cut and the time needed, an overnight cook in the oven is perfectly safe. Double-check the oven temperature and your meat thermometer for extra assurance. 

What is the best cooking method for brisket?

No matter if you are smoking a brisket or cooking it in the oven, low and slow is the best method. Brisket is a tough cut (and expensive) that can be quite unpleasant if not prepared properly. Allowing plenty of time for marinating, cooking, and resting will ensure a delicious juicy, moist, tender brisket.

Resist the urge to rush the cooking process. Build in a few hours so you can be flexible.

Storing and Reheating

Enjoy this oven-baked beef brisket all at once or store for leftovers. Simply shred and store!

Fridge

In the refrigerator, beef brisket will keep for 3-5 days in an air tight container.

Freezer

To freeze, package shredded beef brisket in to zip top bags, and freeze for up to 3 months. Portion serving sizes into bags for quick defrosting and reheating.

Reheating

Instructions for reheating defrosted beef brisket…

• In the microwave: Reheat in the microwave (at 1-minute intervals) or until warmed through.
• In the oven: Place in a dish, cover with foil, slowly reheat at 350 degrees for 15-20 minutes or until warmed through.
• In the skillet: Warm in a skillet over medium-low heat for 5 minutes or until warmed through.

More BBQ recipes

• 
  Pulled Pork Tenderloin
• 
  Boneless Pork Ribs
• 
  How Much Brisket Per Person
• 
  How Long to Rest Brisket
• 
  Best Internal Temperature for Pulled Pork
• 
  How Much Pulled Pork Per Person?

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Beef brisket in the oven

This juicy, tender beef brisket recipe is made in the oven for a hassle-free way to make shredded brisket. Coated with a sweet and smoky dry rub, it’s cooked low and slow for tender shredded beef that everyone will love at your next BBQ!

Course Dinner Recipes

Cuisine American

Keyword beef, brisket

Prep Time 15 minutes minutes

Cook Time 12 hours hours

Additional Time 12 hours hours

Total Time 1 day day 15 minutes minutes

Servings 16

Calories 176kcal

Author Anna Kate

Equipment

• Meat Shredding Claws
• In-Oven Digital Meat Thermometer
• Disposable Aluminum Pan

Ingredients

• 1 whole beef brisket
• dry rub

Instructions

• Trim the fat cap of the brisket to 1/4 inch thick. Place brisket in a large roasting pan or disposable pan.
• Season brisket with homemade dry rub on all sides
• Cover with foil and marinate in refrigerator for 12 hours or overnight.
• Place in a 275 degree oven for 1 hour per pound or until the internal temperature reaches 200 degrees Fahrenheit.
• Shred and serve on a bun or by itself with sides.

Notes

This recipe is made with a whole brisket. For those who don’t want such a large cut of meat, you can purchase a point cut or a flat cut. Both of these cuts make up a whole brisket.

Visit this recipe for the dry rub

Nutrition

Serving: 1 | Calories: 176kcal | Carbohydrates: 0.04g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 90mg | Potassium: 375mg | Fiber: 0.01g | Sugar: 0.002g | Calcium: 6mg | Iron: 2mg

The post Beef Brisket in the Oven appeared first on Southern Cravings.

It’s summer time and you’re wondering what you are going to do with all those beautiful ripened tomatoes! Whether you picked up an abundance at a farmer’s market or they are fresh from your garden, this canning process will ensure your sauces and soups have that summer ripened tomato flavor all winter long!

This recipe was passed down through my grandmother, Ruth Miller, from deep in the holler of Madison County, North Carolina.

Because she grew up without many of the luxuries we have today, this canning process is truly a back-to-basics recipe – with minimal ingredients and no electric pressure cooker. In fact, many people from her generation still can tomatoes this same way. It’s my hope that I can encourage you to carry on the tradition.

Benefits of Homemade Canned Tomatoes

The great thing about this process is you know exactly what’s in your preserved tomatoes! There’s no excessive salt, seasonings, or preservatives. Just tomatoes with a dash of sugar and salt.

While the process is time-consuming, this is a simple process anyone can do. After the canning process is complete, you can add them to stews, sauces, and any other recipes that call for crushed tomatoes.

Plus, the money you will save by not rushing to the store to buy a can of tomatoes here and there!

What are the best tomatoes for canning?

The short answer is that any tomato can be canned. It just depends on the purpose. There are better tomatoes for sauces and pastes, salsas, juices, and so on. If you are getting your tomatoes from a farm or farmer’s market, you can always ask the farmer for their recommendation. They are usually very helpful and will be happy to offer tips, too!

I would recommend steering clear of beefsteak or “slicing” tomatoes as these tend to disintegrate during the canning process.

The tomatoes we used came from a local farmer’s market in North Carolina, so I’m not sure of the exact breed.

Here are a few breeds that do well as canning tomatoes:

• Bison
• Roma
• San Marzano
• Big Mama
• Jersey Giant

Waterbath Canning vs. Hot Pack Canning Methods

There are a few different methods to can tomatoes. You can use a pressure canner, hot water bath, or even in the oven. However, this tutorial provides instructions on hot packing.

Hot Packing Canning Method

Hot packing is the process of “cooking” the tomatoes down, then transferring them to the mason jars. The tomato mixture reaches boiling point and is kept there for several minutes to kill off any bacteria that may be present in the stock pot, tools used, and tomatoes. The mixture reaching the boiling point is key for food safety.

Cold packing or raw packing is a similar method. Instead of cooking the tomatoes, they are peeled and quartered and transferred to a jar. Then, boiling water is poured into the jar to cover the tomatoes.

Water Bath Canning Method

Water bath canning is the process of adding raw, uncooked tomatoes to a jar, then submerging the jars in hot water to seal. This process is also popular and equally as safe as hot packing.

Since the tomato mixture is reaching a boiling point with both methods, either option is perfectly safe.

While there are many opinions on the safety of this process, I can assure you this hot packing canning method is tried and true. My grandmother has been canning tomatoes for almost 80 years and has never had a batch go bad. I can vouch the same for each of my canning days, too.

Also, if for whatever reason your tomatoes do not seal properly, it will be obvious the moment the jar is opened!

Hot Pack Canning Tomatoes Tutorial

Yes, it’s possible to can tomatoes without a canner or pressure cooker. As a fair warning, this process is labor intensive, but so rewarding.

Supplies you will need:

• Mason jars: You can store tomatoes in various sized jars depending on your needs. These do not have to be new jars. Just be sure they are not cracked, chipped, or have any blemishes that might impact the processing.
• Lids and rings: These may or may not come with the jars at purchase. However, the lids must be brand new and never used prior to canning. The lids “pop” down as the jars seal. Once lids pop, they cannot “re-pop” on another jar.
• Ripe tomatoes: Of course, plump, juicy, bright red tomatoes are key for a successful canning day.
• Large Stock Pot
• Pot holders and bath towels: You will be moving hot jars of boiling tomato flesh around your kitchen. Make sure you have something to handle them with and a soft place to place them as they seal.

Follow the steps below for canning homegrown tomatoes. The process moves at a gentle pace to start, but speeds up significantly as the food goes into the jars. 

Step 1: Sterilize Canning Jars and Work Area

I recommend doing the sterilizing prep work the day before, then the actual canning the next day.

The first step in preparing for canning is to sterilize your canning jars. Make sure you have the proper number of lids and rings for each of your jars.

Sterilize the jars and lids by running them alone through a dishwasher on a regular cycle with a heated dry, or boiling them. We chose the dishwasher option as that’s what my grandmother always does. 

There’s a lot of argument out there about the cleanliness of your dishwasher and how bacteria could breed inside the sealed jar. My grandmother has always used this method without fail. Especially with the heated steam drying everything, I don’t see how any bacteria could remain.

After the jars are sterilized, allow them to cool and place them in a clean dry place until you are ready for canning. Some opt to leave them in the dishwasher until they are ready to begin.

Here are a few other things to do before beginning the canning process:

• Clear and disinfect the kitchen counters. Make sure your countertops are clear because you will need to be able to work quickly as the process speeds up.
• Set out the jars, lids, and rings for easy access.
• Clear out your sink of any dishes. You will need lots of room for the next steps.

Step 2: Prep the jars, lids, and rings

On the day of canning, line up the sterilized jars on the counter. If you have a stone countertop, place a bath towel underneath the jars to avoid accidentally shattering one while working.

Next, add one teaspoon of sugar and one teaspoon of salt to the bottom of each jar.

Place the lids and rings in a small pot and cover with hot water – almost boiling. This is not to sterilize, but to help the lids seal properly. 

Tip: Drop every other lid right side up, then right side down in the pot. This prevents them from sticking together.

Step 3: Prepare the Tomatoes for Canning

Before washing or blanching, bring a large stock pot of water to a boil. It should be enough to cover the tomatoes when they are all in the sink. 

Then, wash tomatoes twice with hot water and place them in your clean sink with the stopper. Be sure to remove any dirt, and set aside any tomatoes with “bad” spots or signs of spoilage. Leave all of the cleaned tomatoes in your sink for the blanching process.

Step 4: Blanch and Peel tomatoes

Now, when your stock pot of water comes to a boil, carefully pour the boiling water onto the tomatoes in the sink. Allow them to soak for about 15 minutes to blanch. 

The blanching process makes the skin peel right off of the tomato. After a few minutes of soaking the tomatoes in the sink, you will be able to see the skin start to separate from the flesh of the tomato. 

After 15 minutes, skin and core each tomato. You do not need to remove the seeds.

Quarter the tomatoes and place them in a large pot. When the pot is full, roughly “smash” up the tomatoes with a potato masher. This makes the cooking and canning process easier.

You will mash your tomatoes more or less, depending on the consistency you desire. If you want more of a crushed tomato, mash more. If you want more of a stewed style, mash until the tomatoes are in chunks.

Keep in mind, they will continue to break down as they cook.

Step 5: Cook the Tomatoes

After your tomatoes have been peeled, cored, quartered, and smashed, add enough water to the stock pot to cover the smashed tomatoes. Then, bring the mixture to a boil, and boil for 5 minutes.

Again, additional cooking time will cause the tomatoes to continue to break down.

Step 6: Packing the tomatoes

This is where the process speeds up quite a bit. Do a quick double-check to make sure you have all of your tools handy. You’ll want to move fast so each one of the jars seal properly.

Working with one jar at a time, spoon tomato mixture into each jar, leaving about 1-1.5 inches of headspace.

Immediately cover with a lid and ring. Seal tightly and place to the side.

Working quickly through this process allows the heat to remain inside the jar and seals the lid properly. If the lid does not seal properly, the tomatoes will not keep more than 3-5 days in the refrigerator, so this step is very important.

As the tomatoes “seal”, you will hear a beautiful popping noise, which means your lids are sealing properly, and you will have plenty of tomatoes for cooking. The lids will begin to “pop” or within an hour to 12 hours from placing the lids on the jars.

Ways to use canned tomatoes

We like to use our jarred tomatoes as bases and additions to soups, stews, and sauces. 

Check out these recipes:

• Lasagna soup
• Spaghetti sauce
• pulled pork & vegetable soup

Thinking outside the box, TheKitchn has 25 creative ways to use up canned tomatoes. Sloppy joes, braising meat, cooking pastas or grains, simmering meatballs, and pizza sauce were all great ideas!

Tips for Home Canning Tomatoes

Break up this project into two days: Sterilizing and canning. On day one, sterilize jars and clear off your work space. On day two, clean the kitchen and can tomatoes.

Allow the sealed jars of tomatoes to cool before storing. I do not recommend moving the jars until the lids have sealed. Then, wait for the jars to cool completely before transferring them to storage.

Do not move or tap on the lid after the jar has been placed aside. This affects the internal pressure of the jar.

If the lids do not “pop” within 12 hours, gently press down on the center of the lid until it drops down. If the lid does not seal after 12 hours, store in the refrigerator for 3-5 days or the freezer for 3 months.

Canning Tomatoes FAQ

Do you need a pressure canner to can tomatoes?

No. Processing tomatoes via water bath or hot packing creates the same chemical reaction. The tomato mixture reaches a boiling point which kills all bacteria.

What is the difference between hot pack and cold pack canning tomatoes?

The difference between hot pack and cold pack is what happens to the tomatoes after they are blanched, cored, and peeled. Cold Pack means you will transfer them immediately to a jar and process. Hot Pack means that you will cook the tomatoes down (as described above) and then transfer them to a jar to process.

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How to Can Tomatoes without a Canner

A step-by-step tutorial on canning tomatoes for beginners! Canned tomatoes are a great base for stews, soups, and sauces. Preserved by “hot packing”, summer tomatoes are blanched, peeled, stewed, and placed into jars. No pressure cooker or water bath! Learn how to can tomatoes by hot packing.

Course Cooking Guides

Cuisine American

Keyword canning, preserving, summer fruit, tomatoes

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 13 Quarts

Author Anna Kate

Equipment

• Large Stock Pot
• Mason jars pints or quarts, depending on needs
• Canning Funnel
• Mason Jar Lids must be new!
• Mason Jar Rings

Ingredients

• salt 1 teaspoon per jar
• granulated sugar 1 teaspoon per jar
• 10 pounds tomatoes about 1/2 a bushel

Instructions

Day Before Canning:

• Sterilize jars by running them through a dishwasher or washing them with hot water and soap.
• After the jars are sterilized, allow them to cool and place them in a clean dry place until you are ready for canning. Some opt to leave them in the dishwasher until they are ready to begin.
• Gather tomatoes and other tools.

Day of Canning:

• Clear and disinfect the sink and kitchen counters. Make sure your countertops are clear because you will need to be able to work quickly as the process speeds up.
• Line up the sterilized jars on the counter. If you have a stone countertop, place a bath towel underneath the jars to avoid accidentally shattering one while working.
• Add 1 teaspoon of sugar and 1 teaspoon of salt in the bottom of each of the jars.
• Place the lids and rings in a small pot and cover with hot water – almost boiling. This is not to sterilize, but to help the lids seal properly.

Prepare the Tomatoes for Canning

• Bring a large stock pot of water to a boil. It should be enough to cover the tomatoes when they are all in the sink. 
• tomatoes twice with hot water and place them in your clean sink with the stopper. Be sure to remove any dirt, and set aside any tomatoes with “bad” spots or signs of spoilage.
• When your stock pot of water comes to a boil, carefully pour the boiling water onto the tomatoes in the sink. Allow them to soak for about 15 minutes to blanch. (you will be able to see the skin start to separate from the flesh of the tomato. )
• Skin and core each tomato. You do not need to remove the seeds. 

  Quarter the tomatoes and place them in a large pot.
• When the pot is full, roughly “smash” up the tomatoes with a potato masher.
• Then, add enough water to cover the tomatoes. Bring to a boil for 5-10 minutes.

Packing the tomatoes

• Working with one jar at a time, spoon tomato mixture into each jar, leaving about 1-1.5 inches of headspace.
• As the tomatoes “seal”, you will hear a beautiful popping noise, which means your lids are sealing properly. The lids will begin to “pop” or within an hour to 12 hours from placing the lids on the jars.
• Allow jars to cool completely before storing.

Notes

Since this is an involved recipe, please read the post and this recipe card thoroughly before beginning.

* A commenter brought to my attention that through his experience as a dishwasher tech, he does not recommend sanitizing the jars or lids via dishwasher. Modern dishwashing units do not get as hot in temperature as older models. Please keep this in mind as you follow this tutorial.

* This recipe is best suited for tomatoes that will be used in sauces, stews, casseroles, or other dish that will be cooked thoroughly. It is not intended to be consumed “raw” or uncooked.

* As you read the comments below, you will notice the spirited mix of opinions on this method of canning. Everyone is entitled to their opinion on this method; however, as the owner of this website, I reserve the right to delete any and all comments which are hateful, disrespectful, or threatening in nature.

Nutrition

Serving: 1grams

The post How to Can Tomatoes without a Canner appeared first on Southern Cravings.

There are few things more Southern than a crispy-edged skillet of cornbread. Growing up in the South, cornbread was always made in a cast-iron skillet; generally one passed down through generations.

Now, I own my grandmother’s skillet — and if I’m honest, it’s older than me by about 20 years! Call me a sentimental mush, but I feel so connected to her when I use it. This is her tried-and-true, old-fashioned cornbread recipe, and I’m so excited to share it with y’all!

Why I Love This Recipe

• Authentic: Just like grandma used to make, this Southern cornbread recipe is packed with authentic flavors.
• Versatile serving options: It’s perfect for breakfast, as a side for chili, or smothered with honey as a snack.
• Quick & easy to make: This recipe only takes about 5 minutes to prepare and 20 minutes to bake, making it a great last-minute addition to any meal.

Ingredients & Substitutions

• Vegetable oil: To grease the skillet and give the bread a rich flavor and texture. I prefer vegetable oil over butter since it keeps the bread more moist, but butter will work.
• Egg: To bind the cornbread, add more moisture, and help with rising. Make sure your egg is nice and large!
• Cornmeal: Gives the cornbread its beautiful golden color and adds a characteristic grainy texture. I stick to Martha White Self-Rising Enriched Yellow Corn Meal Mix for a classic Martha White cornbread recipe. It’s my tried and true brand loyalty because I know it will come out just right every time.
• Buttermilk: Adds moisture and creates a tender texture. If you don’t have buttermilk on hand, make your own by adding one tablespoon of lemon juice or vinegar to every cup of milk.

How To Make Cast-Iron Skillet Cornbread

Step 1: Combine The Batter

Start by whisking your egg in a medium bowl. Then, add vegetable oil, buttermilk, and cornmeal to the bowl and mix until combined. You don’t want to overmix the batter to prevent dense, flat cornbread.

Step 2: Bake the Cornbread

Add a teaspoon of vegetable oil to a well-seasoned cast-iron skillet, then place the skillet in the oven as it preheats. This step is crucial for that coveted crusty bottom! Carefully remove the hot skillet and pour in the batter.

The edges will begin to bubble, which is what you want for the crispiest edges! Place the cornbread in the preheated oven and bake it for 20 to 25 minutes until golden brown.

What To Serve With Cast-Iron Skillet Cornbread

I use this Southern cornbread recipe frequently, especially in my cornbread dressing during the holidays. It’s a delicious companion with red beans and rice, or as cornbread muffins for easy, hands-free serving!

You can also pair this Southern staple with a variety of other dishes. The savory, buttery, crispy-edged flavors and textures pair perfectly with a bowl of vegetable soup, taco soup, beef stew, and, of course, chili.

Recipe Variations

• Jalapeño cheddar: Add diced jalapeños and shredded cheddar for a spicy kick.
• Honey cornbread: Increase the sugar content for a sweeter version, then serve it with a pat of butter and a drizzle of honey on top.
• Herb-infused: Mix in fresh herbs like rosemary or thyme for an aromatic twist.
• Cornbread muffins: Serve this from a skillet or bake it into perfectly portioned muffins.
• Bacon and scallion: Incorporate cooked bacon bits and chopped scallions.

Tips For The Best Southern Cornbread Recipe

• Don’t overmix: Mix the batter until just combined to keep the cornbread light and fluffy.
• Hot skillet: Preheating your skillet is key for a crispy crust! You can place it in the oven as it’s heating up or warm it on your stovetop if you prefer.
• Check for doneness: Use a toothpick to check your cornbread. It’s done when it comes out clean or with just a few crumbs attached and the top is golden brown.
• Rest before serving: Let your cast-iron skillet cornbread cool slightly before slicing.
• Keep an eye on the oven: Oven temperatures may vary, so keep an eye on your cornbread.
• Use room temperature ingredients: This ensures even mixing and a consistent bake.

Cooking With Cast Iron

Taking care of your cast-iron skillet means it can be passed down for generations to come! Just follow these tips:

• Preheat it gradually: Cast iron heats unevenly at first, so preheat it slowly to prevent hot spots.
• Use the right utensils: Wooden or silicone utensils are ideal to prevent scratching the skillet’s surface. Keep this in mind when you’re serving your cast-iron skillet cornbread.
• Clean properly: Clean the skillet with hot water and a brush or sponge once it’s cooled. Avoid soap, as it can erode the seasoning.
• Season regularly: To maintain a non-stick surface and prevent rust, season your cast-iron skillet regularly, especially after washing it.

What To Do With Leftovers

If you have any leftover cast-iron skillet cornbread, follow these simple storage and reheating tips:

• Fridge: Once cooled, store the cornbread in an airtight container for up to 3-4 days.
• Freezer: Wrap slices tightly with aluminum foil, transfer them to a freezer-safe bag or container, and freeze the cornbread for up to 1-2 months.
• Reheating: Let the cornbread thaw in the fridge overnight. Then, reheat the cornbread in the oven at 350F or in the microwave for a few minutes until heated through.

Additional Recipes

If you loved this Southern cornbread recipe, here are a few more Southern dishes for you to try:

• Southern Baked Beans
• Southern Pear Salad
• Green Bean Casserole
• Southern Baked Beans with Ground Beef
• Oven-Baked Mac and Cheese Recipe

Frequently Asked Questions

What is the best pan to cook cornbread?

A 10-inch cast iron skillet is always the best! It gets the edges nice and crispy while the inside is perfectly done.

Can I bake cornbread in a glass dish?

Yes, but the edges will not crisp up as they would in a cast iron skillet.

Can I use milk instead of buttermilk?

If you don’t have buttermilk, regular milk (same measurement) will do just fine for this recipe. I’ve heard of people adding baking soda or powder, but I’ve never found that to be necessary.

How do you season a cast iron cornbread pan?

To season a cast iron cornbread pan, clean it thoroughly, then apply a thin layer of high-smoke-point oil, such as vegetable oil, all over the pan’s interior. Bake it upside down in a preheated oven at 350F for 1-2 hours, repeating the process multiple times to build a non-stick coating.

Is corn pone the same as cornbread?

No, it’s much thicker and malleable than this recipe. It turns out more like a cornmeal cake instead of a slice of cornbread.

Are cornbread and corn muffin mix the same?

Instead of adding all of the batter to the skillet, fill each greased muffin tin about ¾ of the way full of batter. Then, bake the muffins until golden brown, as directed in the recipe.

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Southern Cornbread Recipe (in a Cast-Iron Skillet)

The most delicious Southern Cornbread made in a cast iron skillet! ???? This old fashioned recipe provides that perfect crispy crust and a fluffy, melt-in-your-mouth interior that pairs perfectly with any Southern meal. Serve with soups, chilis, or a summer vegetable plate!

Course Side Dish

Cuisine Southern

Keyword Bread, Cast Iron Cornbread, Skillet Cornbread

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 8

Calories 250kcal

Author Anna Kate

Equipment

• 10-inch Cast Iron Skillet

Ingredients

• ¼ cup Vegetable oil plus 1 teaspoon
• 1 large Egg
• 1 ½ cups Buttermilk
• 2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix

Instructions

• Preheat oven to 450ºF. Add 1 teaspoon of vegetable oil to well-seasoned cast-iron skillet. Place skillet in oven to heat for about 5 minutes.
• Whisk egg in medium bowl. Then, add remaining vegetable oil, buttermilk, and cornmreal mx to bowl and mix until well-combined.
• Carefully, pour batter into skillet, on top of the hot oil. The edges will begin to bubble!
• Place in the preheated oven and bake 20 to 25 minutes or until golden brown.

Nutrition

Serving: 1 | Calories: 250kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 28mg | Sodium: 58mg | Potassium: 197mg | Fiber: 4g | Sugar: 3g | Calcium: 58mg | Iron: 1mg

The post Southern Cornbread Recipe appeared first on Southern Cravings.

Gone are the days of standing over a hot frying pan, with grease splattering everywhere! With this recipe, it’s as simple as preheating the oven and baking until your desired crispness is reached.

Plus, when is there ever a time when bacon isn’t a genius idea? Bake this ahead of time and use it during the week to add to sandwiches, salads, top twice-baked potatoes, loaded baked potatoes, or use it to make a warm bacon vinaigrette.

Serve this as a side dish with with:

• Breakfast Casserole
• Hard-boiled eggs
• Ambrosia salad
• Other breakfast recipes

How to Make Crispy Bacon in the Oven

5 Steps to Perfectly Baked Bacon!

1. Line your pan with heavy-duty aluminum foil.
2. Evenly space bacon out on the foil-lined pan. Avoid overlapping for even cooking.
3. Bake at 400 degrees for about 25 minutes, depending on desired crispiness. If you want even crispier pieces, place under the broiler for a minute or two, but watch carefully!
4. Immediately transfer cooked bacon to a plate lined with paper towels.
5. Wait until the grease cools, then toss the aluminum foil with the grease or drain into a jar for later use. No mess! No draining!

Tips for the Best Bacon

We have Nordic Ware baking sheets that come with a rack. We love this brand and have found it to be super sturdy and durable. The cooling rack can be used during baking or just for cooling. It’s super handy!

Make sure to keep a close watch on the oven! We bake our bacon at 400 degrees for about 20 minutes, but all ovens cook differently.

The bacon will be very hot and will continue cooking as it comes out of the oven. Keep this in mind as you near your favorite crispyness level!

One of the many perks of this recipe is that there is zero splatter, inside or outside of the oven. No need to slave over wiping down a greasy stove. It’s as simple as rendering the fat or tossing the aluminum foil when the grease has cooled.

Benefits of Baking Bacon vs. Frying Bacon

Here are a couple of key benefits to baking bacon instead of frying.

1. It’s mess-free! No more grease splattering, fans running, or burns! It’s as simple as assembling and baking.
2. It’s a time saver. With the oven doing most of the work, you’ve got enough time on your hands to prepare hard-boiled eggs, ambrosia salad, pancakes, etc.
3. It cooks evenly. No more undercooked centers or too-crispy ends. Every piece is cooked evenly and crisp.
4. It feeds a crowd. No more fretting over a busy stove for an hour, just to get the bacon done. Make this to feed a whole crowd.

Crispy vs. Chewy Bacon

There are two methods for making bacon in the oven: chewy and crispy.

Crispy is always our favorite way to go. Perfect for a BLT or breakfast!

• Crispy Bacon: place bacon on a foil-lined baking sheet and follow the cooking temperature and time until it reaches just the right texture for you.
• Chewy Bacon: place bacon on a wire rack over a foil-lined baking sheet and follow the cooking temperature and time.

Baking bacon with or without a rack: Bacon without the rack will be crispier because the bacon cooks in its own grease.

Storing and reheating cooked bacon

If you have any leftovers, store them in an airtight container or baggie. Bacon tends to keep for a long time because of the curing process. I would store in the refrigerator for no more than 1 week.

To reheat the cooked bacon, place on a paper towel or microwave-safe plate and heat for 15 seconds at a time.

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Crispy Baked Bacon Recipe

The best bacon is baked bacon! Instead of the stovetop, the oven-baked version is mess-free and yields the perfect crispness. It's the only way to make a large batch of your favorite breakfast side for a crowd.

Cuisine American

Keyword Bacon, Breakfast

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3 servings

Calories 473kcal

Author Anna Kate

Ingredients

• 1 pound uncooked bacon of your choice
• Cooking Spray*

Instructions

• Preheat the oven to 400 degrees.
• Line a baking sheet with heavy-duty aluminum foil. Place the baking rack on top of the foil and lightly spray with cooking spray.*
• Evenly space bacon on the cooling rack. Don’t overlap!
• Bake at 400 degrees for about 20-25 minutes or until you reach desired crispiness.
• Transfer bacon to a plate lined with paper towels.
• Allow the grease to cool. Then, carefully dispose of the aluminum foil and grease, or render the grease for later use.*

Notes

*cooking spray isn't necessary to keep the bacon from sticking, but it does help with the clean-up process.

Crispy vs. Chewy Bacon

• Crispy Bacon: place bacon on a foil-lined baking sheet and follow the cooking temperature and time until it reaches just the right texture for you.
• Chewy Bacon: place bacon on a wire rack over a foil-lined baking sheet and follow the cooking temperature and time.

Serve this with:

• Breakfast Casserole
• Hard-boiled eggs
• Ambrosia salad
• Other breakfast recipes

Nutrition

Serving: 3slices | Calories: 473kcal | Carbohydrates: 1g | Protein: 14g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 27g | Cholesterol: 75mg | Sodium: 751mg | Sugar: 1g

The post Crispy Baked Bacon Recipe appeared first on Southern Cravings.

You may be familiar with a Low Country Boil. It is a delicious combination of shrimp (or crawfish or seafood), sausage, potatoes, and corn. It’s usually served outdoors on a giant table covered in tarps and newspaper. It’s a super-easy way to feed a crowd, but the hassle is not ideal for weeknights.

Why I Love this Recipe

Bringing the seafood boil inside, you can have those delicious summertime flavors any day of the week and any time of the year. This recipe is SO easy because all you need is one large baking pan. Simply layer, season, repeat for a seafood feast ready in about 45 minutes!

You can even switch up the ingredients and add crab legs, lobster tails, and other seafood.

Plus, I love that the clean up is super easy. Since it’s on one sheet pan, just store the leftovers in the refrigerator and stick the sheet pan in the dishwasher. Easy Peasy!

Ingredients

This recipe is delicious and made with the most basic ingredients.

• Sausage: A spicy sausage is definitely recommended for this recipe. Andouille sausage or Conecuh sausage is my personal favorite. It’s spicy and zingy without overpowering your taste buds. You can also use kielbasa for a milder flavor.
• Vegetables: The corn and potatoes make up the hearty side dishes for this one-pan meal. These are cooked at a longer interval than the shrimp.
• Shrimp: Look for fresh (not frozen or farm-raised) shrimp. Living near the Gulf Coast makes this easy; however, your local seafood market or grocery store should be able to help you. Purchase with the shells on!

How to Make an Oven Baked Shrimp Boil

This sheet pan shrimp boil requires very little prep work and is baked in intervals so each layer is cooked to perfection.

Preparation

Get all of your ingredients ready! Wash your potatoes, and halve them if they are extra large. New potatoes should be no larger than 2 inches in diameter.

Next, halve your lemons, corn cobs, and quarter an onion.

Cooking Steps

Step 1: Bake the Potatoes and Corn

Layer potatoes, corn, lemon, and onion on a large sheet pan that’s lightly greased. Drizzle ingredients with olive oil and toss to coat.

For easier clean up, line the pan with heavy duty aluminum foil.

Then, bake until the potatoes are easily pierced with a fork. This usually takes about 20-30 minutes depending on the size of the potatoes.

Step 2: Cook the Sausage and Shrimp.

Remove the pan from the oven, and layer the sausage and shrimp on top of the corn and potatoes. Add a few pats of butter and sprinkle with Old Bay seasoning. No need to toss or stir.

Return to the sheet pan to the oven until the shrimp are bright pink and opaque – about 8-10 minutes.

Don’t forget, the shrimp will continue cooking after you remove them from the oven. Allowing the meal to rest for a few minutes before serving is recommended.

Serve this hot with garlic butter for dipping!

Cooking Tips

Use Fresh Shrimp

When buying shrimp, always purchase fresh, never frozen or farm-raised. Yes, this will be more expensive, but the quality and flavor will be well worth it!

Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.

Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.

Variations

Adding different types of seafood is a popular choice! Here are some ideas to add in place of shrimp:

• Crab legs
• Lobster tails
• Crawfish
• Mussels
• Scallops
• Salmon

Please note, this recipe’s time and temperature has not been tested with those mentioned above.

Serving Suggestions

We like to serve this with some crusty, French bread or cornbread. Don’t forget the garlic butter dipping sauce.

You can plop the sheet pan right in the middle of the table or serve buffet style. If you need a few side dishes to fill out the meal, serve a pasta salad or green salad.

FAQ: Sheet Pan Shrimp Boil

How do you know when shrimp are done?

Shrimp are done when the tails are bright pink and the white slightly opaque.

Remember, the shrimp will continue cooking even after removing them from the oven. The shell creates insulation around the flesh.

If you think the shrimp are almost done – but not quite – remove from the oven and wrap the sheet pan with foil for about 5 minutes. It’s much easier to return the pan to the oven, than turn back cooking time.

When the shrimp are done, remove from the oven and serve!

How do you bake a Low Country Boil?

Baking in layers is the way to go! First, layer your corn, potatoes, and lemon on the sheet pan. Bake until the potatoes are tender.

Then, add the shrimp on top of the potatoes and corn, and bake for about 8-10 minutes.

Can you reheat a seafood boil in the oven?

Yes! Slowly warm the leftovers in a 350 degree oven on a sheet pan, wrapped in foil, for about 15-20 minutes.

Can you eat leftover seafood boil?

Yes, a seafood boil can be stored in the fridge for up to 4 days and eaten as leftovers, reheated in the oven.

Can you cook shrimp with shell on?

Yes! Cooking shrimp with the shell on will prolong the cooking time but yield tender results. Otherwise, the shrimp may come out rubbery in texture and overcooked.

Is it better to buy fresh or frozen shrimp?

Always opt for fresh, wild-caught shrimp. If necessary, frozen shrimp can be used as well but should be wild-caught.

How long do you cook shrimp?

Because they are so small, shrimp only need about 2-3 minutes in boiling water, or about 8-10 minutes in the oven – with the shell on.

Storing and Reheating Shrimp Boil

Store leftovers in an air tight container for no longer than 4 days.

When reheating, I recommend covering a serving on a sheet pan and warming in a 350F degree oven for about 15-20 minutes, or until warmed through.

The shrimp might be a tad over cooked, but it will still have great flavor – even for leftovers! I wouldn’t recommend reheating this in the microwave.

More Seafood Recipes

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

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Sheet Pan Shrimp Boil

The easiest way to make a shrimp boil in the oven! This sheet pan shrimp boil recipe is a great alternative to a low country boil. Made on one sheet pan, this version of the summertime classic still has all of your favorite flavors but without all of the hassle! Skip the newspaper, propane tanks, and boiler pots for this weeknight-friendly version of a delicious seafood boil.

Course Main Course

Cuisine Cajun

Keyword low country boil, Seafood, Shrimp

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 480kcal

Author Anna Kate

Ingredients

• 2 pounds jumbo shrimp raw, shells on
• 1 pound new potatoes whole
• 3 ears corn halved (or 6 mini ears)
• 1 yellow onion quartered
• 4 tablespoons butter sliced into 1/4 inch pats
• 1 pound smoked Andouille sausage sliced into 1/2 -inch slices
• 2 lemons halved and seeds removed
• 1 tablespoon Old Bay Seasoning

Instructions

• Preheat your oven to 400F degrees.
• Spray a large baking sheet (9×13 or larger) with cooking spray.
• Place potatoes, onion quarters, corn cobs, and 2 lemon halves on the sheet pan.
• Drizzle sheet pan ingredients with olive oil and toss to coat.
• Place in preheated oven and bake for 30 minutes or until potatoes are fork-tender.
• Remove the sheet pan from the oven. Toss ingredients, and add shrimp in a single layer on top.
• Add butter pats and sprinkle Old Bay seasoning on top of sheet pan ingredients.
• Return the pan to the oven for 8-10 minutes, or until shrimp are done.
• Remove from the oven, squeeze remaining lemon halves over the ingredients, and serve.
• Serve with melted butter for dipping and french bread.

Notes

*Please read the article above for complete information, cooking tips, and more.*

Ingredient Substitutions

• Fresh or defrosted corn cobs will work for this recipe. Buy them already halved for added convenience.
• Andouille sausage is preferred, but any Cajun, smoked, or spicy sausage will also work for this recipe. Choose flavor according to taste.

Storing & Reheating Leftovers

• Store leftovers in an air-tight container for no longer than 4 days.
• To reheat, spread on a sheet pan and cover with foil. Warm in a 350F degree oven for about 15-20 minutes, or until warmed through. I wouldn’t recommend reheating this in the microwave.

Choosing Shrimp for this Recipe

• Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.

• Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.

Nutrition

Serving: 1 | Calories: 480kcal | Carbohydrates: 22g | Protein: 32g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 264mg | Sodium: 1563mg | Potassium: 716mg | Fiber: 3g | Sugar: 2g | Calcium: 118mg | Iron: 2mg

The post Sheet Pan Shrimp Boil appeared first on Southern Cravings.

Side dishes are always the hardest to come up with, right? For me, it’s always easy to decide on a main entree, but then I’m left trying to figure out sides! That’s where sautéed green beans with almonds come in!

I love to serve this dish with my famous prime rib roast and mashed potatoes!

These elegant little guys really save the day! This dish looks put together, but it’s really just tossed in a pan with a few simple ingredients that you probably already have on hand. In a matter of minutes, you’re ready to eat!

Why You’ll Love This Recipe

• Healthy: Green beans are full of important vitamins, minerals, and other nutrients. Plus, almonds and olive oil both contain heart-healthy fats.
• Quick: This sautéed green beans with almonds recipe comes together in less than 30 minutes, making it perfect for busy weeknights or a last-minute side dish.
• Customizable: Add your favorite herbs and spices, serve it with crumbled cheese on top, or include additional vegetables like carrots. The options are endless!
• Affordable: Green beans are a relatively inexpensive vegetable for most households, meaning this dish won’t break the bank!

What Are Green Beans Almondine?

Almondine, also known as amandine, is a fancy word that refers to any dish adorned with almonds. These nuts are responsible for adding an elegant touch and crunchy texture. 

This green beans almondine recipe features sautéed green beans, slivered almonds, and shallots. Although it looks as though it could be on the menu of a fancy restaurant, it couldn’t be easier to put together!

One of the things that makes this dish truly special is how the green beans retain their vibrant color and satisfying crunch. The secret? Blanching them before sautéing! This simple step ensures the green beans keep their fantastic texture and don’t end up wilted and soft.

Ingredients For Green Beans Almondine

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

• Olive oil: Adds flavor and richness to the dish without overpowering the green beans. You can substitute it with other oils such as avocado oil or sunflower oil if you prefer.
• Green beans: Provide a crisp, tender texture and a fresh, slightly sweet taste. Green beans are packed with nutrients and are low in calories, making them an extremely healthy choice. If fresh green beans aren’t available, you can use frozen green beans, but make sure to thaw and drain them, then add them directly to the skillet.
• Shallots: Impart a delicate, mildly pungent onion flavor, adding depth to the dish. They also contribute a soft, almost melt-in-your-mouth texture once sautéed. Shallots can be replaced with spring onions or a couple fresh garlic cloves for a different flavor profile.
• Slivered almonds: Add a crunchy texture and a rich, nutty flavor, which perfectly balances the green beans. You can use pine nuts, or for a nut-free option, try sunflower seeds, pumpkin seeds, or hemp hearts.
• Salt & pepper: Salt enhances the flavor of the green beans and almonds while pepper adds a savory kick! Feel free to experiment with other seasonings such as garlic powder, onion powder, or red pepper flakes for a different take on the recipe.

How to Make Green Beans And Almonds

Step 1: Prep The Green Beans

Before starting the rest of the recipe, wash and dry the green beans thoroughly. Trim and snap them into approximately 1-inch pieces, then bring a pot of water to a boil.

I like to blanch my green beans for a few minutes, then immediately transfer them to an ice bath. It results in a perfectly tender texture and vibrant green color.

Step 2: Toast The Nuts

Heat a large skillet on the stovetop over medium. Toss in the slivered almonds and give them a quick toast, making sure to keep them moving around the pan. When they’re golden brown and aromatic, transfer them out of the skillet for now.

Step 3: Sauté The Shallots

Keeping the skillet over medium heat, add the olive oil and chopped shallots. Sauté them for a couple of minutes, or until they are tender.

Step 4: Toss In The Beans

Add the blanched green beans to the pan with the shallots and give everything a good toss. Sprinkle some salt and pepper to taste, then continue cooking the beans over medium heat until they’re as tender as you like them. This usually takes between 5-10 minutes.

Step 5: Add The Almonds

Once the green beans are cooked, turn off the heat, mix in the toasted almonds, and serve your sautéed green beans with almonds immediately while everything is hot!

What To Serve With Green Beans and Almonds

For a complete meal, pair your green beans and almonds with proteins and other side dishes like these:

• Air fryer chicken breast or fish
• Seared ahi tuna
• Rice or quinoa
• Crispy baked potatoes
• A side of skillet cornbread

Recipe Variations

• Garlic: Add minced garlic for a zesty flavor.
• Spice: Add a pinch of red pepper flakes for a little heat.
• Zesty: Slice in cherry tomatoes for a pop of color and flavor.
• Cheese: Sprinkle with Parmesan or crumbled feta cheese for an umami element. 

Tips For The Best Recipe

• Trim the beans: Don’t forget to trim and snap the beans before starting the recipe.
• Watch the almonds: When toasting the almonds, watch them closely to prevent burning. It can happen quite quickly!
• Coat the beans: Coat the beans thoroughly in olive oil to ensure even cooking. 
• Don’t overcrowd the pan: Overcrowding the skillet will lead to uneven cooking. If necessary, sauté the green beans in batches.

What To Do With Leftovers

• Fridge: Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
• Freezer: I don’t recommend freezing green beans almondine once cooked. The texture will change too much once they’re thawed.
• Reheating: Reheat the green beans in a skillet over medium, stirring occasionally, until warmed through. Feel free to add a touch of extra oil if the pan looks dry.

Additional Recipes 

For more side dish inspiration like green beans almondine, here are a few of my favorites:

• Air Fryer Frozen Broccoli
• Air Fryer Sweet Potato
• Air Fryer Potatoes
• Green Bean Casserole

Frequently Asked Questions

What is the difference between green beans and haricot verts?

The difference between haricot verts and green beans is their size and flavor. Haricot verts are French green beans, which are longer and more robust in flavor than American green beans.

Can I use frozen green beans instead of fresh green beans?

Yes, feel free to use frozen green beans. Just note that they have a slightly different texture once cooked. Also, make sure to thaw and drain them beforehand, and skip the blanching.

Can I use a different type of nut?

Yes, use any nut you like such as pine nuts, pistachios, walnuts, or pecans. For a nut-free option, use sunflower seeds, pumpkin seeds, or hemp hearts.

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Perfect Green Beans Almondine

This green beans almondine recipe is a simple, fresh, and vibrant side dish that adds a pop of color to any meal! Tender green beans, fragrant shallots, and crunchy almonds come together to create a recipe that’s sure to be a hit at any dinner table.

Course Side Dish

Cuisine American

Keyword green beans, holiday sides, side dishes

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 109kcal

Author Anna Kate

Ingredients

• 2 teaspoons olive oil
• 1 pound fresh green beans trimmed
• 1 shallot diced
• ¼ cup almonds slivered or sliced
• kosher salt
• black pepper

Instructions

• Trim and snap the green beans into 1-inch pieces. Set aside.
• Heat a large skillet over medium heat (without oil). Add the slivered almonds and quickly saute (constantly moving around the pan) until fragrant and golden brown. Carefully watch the almonds so the do not burn. Remove from the pan after they turn golden brown and become fragrant. Set aside.
• Return the skillet to the stove. Heat 2 teaspoons of oil over medium heat. Add the chopped shallot to the pan and saute (about 2 minutes).
• Then, add the green beans to the pan and toss.
• Season with salt and pepper to taste. Continue cooking on medium heat until the desired tenderness of the beans is reached, about 5-10 minutes.
• When the beans are done, turn off the heat, toss with the slivered almonds and serve.

Nutrition

Serving: 1 | Calories: 109kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 8mg | Potassium: 326mg | Fiber: 4g | Sugar: 5g | Calcium: 68mg | Iron: 2mg

The post Sauteed Green Beans with Almonds appeared first on Southern Cravings.

This Summer Pasta Salad Recipe comes in handy for those last minute pool day invites, cookouts and tailgating parties. With a few simple ingredients, like the pasta and dressing, you can toss in whatever you have on hand!

Pasta salad would be delicious with a pulled pork sandwich, roasted chicken or oven roasted ribs.

How to Make Tricolor Pasta Salad

Start with noodles and build from there! The great thing about this recipe is you can add or substitute any of the ingredients.

I’ve even heard people call this “everything but the kitchen sink” pasta salad… because you can add anything according to your taste!

Here are a few basic ingredients for summer pasta salad:

• Spiral Noodles
• Olives
• Italian Dressing
• Cherry tomatoes
• Banana Peppers
• Green Onions
• Feta Cheese
• Grilled Veggies

What noodles are best for pasta salad?

I have always used the multi-colored rotini (spiral shaped noodles) in my pasta salad, but any hearty pasta will do. Avoid spaghetti or long/large noodles as they will be more difficult to serve and eat.

The best noodles for making pasta salad:

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

Can you make pasta salad the night before?

Yes! In fact, it’s good to allow the salad to “marinate” a little before serving. All of the flavors will combine and mix with all of the other ingredients.

Since veggies absorb liquids, don’t add as much dressing the night before. Wait until you are ready to serve, then add to taste.

The post Pasta Salad with Italian Dressing appeared first on Southern Cravings.

Now, this isn’t exactly something you throw together for a backyard BBQ. BUT, this Southern classic will feed a lot of people on a relatively affordable budget. From start to finish, this recipe takes about 30-45 minutes to cook completely. Then, turn everything out on a newspaper-covered table and dig in!

What is a Low Country Boil?

A Low Country Boil is basically a one-pot meal made with regional staples. Louisiana, South Carolina, and New England all have their own variations. Since I grew up close to the Gulf Coast, we generally do this Cajun Style and with fresh shrimp.

Why I love this recipe

This low country boil is perfect for hosting a crowd of people – it’s the ultimate one pot meal! The shrimp, potatoes, corn, and smoked sausage make this a super hearty meal. There’s no need for any additional side dishes. Just serve with melted garlic butter for dipping!

While this can be done on the stove top, I highly recommend doing this outside with a boiler. The experience is completely different…and so much fun! Once finished cooking, it’s poured out onto newspaper or butcher paper and eaten by hand.

If you need an inside alternative, consider my sheet pan shrimp boil.

Finish with a slather of butter and douse in McCormick OLD BAY® Seasoning. It is so delicious you will certainly forget to take decent pictures throughout the process. It really doesn’t get much better than this, y’all!

Ingredient Notes

• Shrimp: You’ll want fresh, peel-on shrimp for this recipe. Peeled or pre-cooked shrimp will overcook and become rubbery.
• Corn and Potatoes: Aside from the shrimp, the vegetables are the heart of this recipe. The corn and potatoes serve as the side dish and as “filler” ingredients to the shrimp.
• Smoked Sausage: I prefer using Conecuh sausage, but keilbasa or your favorite smoked sausage will work too.
• Seasoning: You can’t do a seafood boil without Old Bay seasoning! Instead of measuring out the seasoning, use the low country boil bags. Find these at your supermarket.

Equipment Notes

Here are a few items you will need to make this recipe a success:

• Boiler Pot: I recommend purchasing a complete kit with a basket, lifting rack, hook, and burners.
• Butcher Paper: Use this for serving the low country boil

How to Make a Low Country Boil

Preparation

Organization is key! There are a few different cook times for each ingredient, so having everything prepped ahead of time will save you a lot of hassle.

Figure out if you are cooking inside or outside. Then, prepare your ingredients and line them up in the order they are cooked. Corn cobs and sausage should be cut, shrimp should be rinsed, lemons and onion halved, and potatoes should be washed.

Cooking Times for Ingredients:

• Potatoes: About 20 minutes
• Corn: About 15 minutes
• Sausage: About 5 minutes
• Shrimp: About 3 minutes

Step 1: Cook the Potatoes, Corn, and Sausage

Bring your stockpot to a boil and add the seasoning bags, lemons, and onions. Return to a rolling boil. These first ingredients season the cooking water and infuse flavor to the remaining vegetables, sausage, and shrimp.

Then, add the potatoes and cook for 5-8 minutes, or until slightly tender. Then, add the corn and sausage to the pot and continue cooking until the potatoes are easily pierced with a fork.

Step 2: Cook the Shrimp

Next, turn the heat off and add the shrimp. The shrimp cooks very quickly, so be prepared for the next step before adding the shrimp.

Step 3: Serve

Next, carefully drain the boiler by lifting the basket out of the pot and allowing the water to drain away from the basket. Waterproof pot holders are great for this step!

*Please be extremely careful when transferring the food from the boiling water to the table. Drain your boiler basket well!

Turn the food out onto the butcher paper. Add several pats of butter to the seafood, and sprinkle with additional Old Bay seasoning as desired. Serve immediately with garlic butter for dipping!

Cooking Tips

Setting Up

You will definitely want a set up that can get a little dirty. I recommend using a plastic table or picnic table that can easily be hosed off. You can also layer the table with a tarp and newspaper for extra coverage.

Don’t forget plenty of paper towels!

Timing Ingredients

Since the ingredients all take different times to cook, you will want to time the cooking time for each. The corn, sausage, and potatoes are very forgiving, but the shrimp can easily overcook.

Storing and Reheating

Store leftovers in an air tight container in the refrigerator for up to 3 days.

To reheat, microwave at one-minute increments until warmed through.

More Seafood Recipes

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

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Low Country Boil Recipe

This low country boil recipe features corn-on-the-cob, new potatoes, fresh shrimp, and smoked sausage cooked all in one pot! The full recipe is included below plus a garlic butter dipping sauce and plenty of tips for hosting a Low Country Boil party!

Keyword Seafood, Shrimp

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 20 people

Calories 426kcal

Author Anna Kate

Equipment

• Propane Boiler Kit

Ingredients

• 1 box ZATARAIN'S Crawfish Shrimp and Crab Boil in a bag use both bags!
• 2 lemons halved
• 2 onions halved
• 5 pounds new potatoes whole
• 48 ounces smoked sausage 3 packages; cut into 1 inch pieces
• 8 ears corn husked and halved
• 5 pounds jumbo shrimp raw and unpeeled
• 12 ounces light beer
• 8 tablespoons butter
• Old Bay Seasoning

Instructions

• Fill a 7-gallon stockpot halfway with water. Add the seasoning bags, lemons, beer, and onions and bring to a rolling boil. 
• Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5-8 minutes. Check the tenderness with a fork.
• After 8 minutes, add the corn halves. Bring the water back to a boil and cook 5 minutes.
• Add sausage to the pot. Cook for 5 minutes, or until the potatoes are easily pierced with a fork.
• Turn off the heat. Add the shrimp, and cook until the shrimp turns pink, about 3 minutes. Be careful to not overcook the shrimp!
• Carefully drain the boiler or stockpot. Add several pats of butter and sprinkle with Old Bay. Serve on newspaper or a platter.

Notes

• Shrimp, Crab, Crawfish, Lobster can all be used in this recipe.
• If your shrimp is peeled before cooking, carefully monitor during cooking process so to not overcook.

Nutrition

Calories: 426kcal | Carbohydrates: 25g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 203mg | Sodium: 1263mg | Potassium: 771mg | Fiber: 3g | Sugar: 2g | Calcium: 87mg | Iron: 2mg

The post Low Country Boil Recipe appeared first on Southern Cravings.

We love a good pizza night! And this homemade pizza is always a top request in our house. It’s a super easy recipe to make and customize to everyone’s tastes. Perfect for those picky eaters!

The great thing about this recipe is that it doesn’t require any special equipment or tools. You don’t need a pizza stone, pizza pan, or even a rolling pin. You can even get away with using a regular cookie sheet to bake the pizza.

What’s the Best Store-Bought Pizza Dough?

Convenience is super ideal when it comes to dinnertime. So, why spend all that time making homemade pizza dough when you can use the store-bought version for a faster, easier meal? This shortcut trims the work down from 2+ hours to only 30 minutes from start to finish!

Don’t get me wrong, there are some great recipes to make your own dough. But, if you’re anything like me, the premade dough just does the trick!

It’s super easy to roll out and make to your preferred thickness and shape. Small, large, thick, thin, round, square… you can do a LOT of variations with this dough.

Alternatively, most grocery stores have small, individual pizza dough disks that are prebaked and ready to use. This would be a great idea for each family member to have their own pizza.

How to Make Homemade Pizza

Your directions for preparing the dough may vary depending on the brand. Follow the rolling and baking instructions on the packaging for your dough. I’ve listed the basic process for our version below.

First, unroll your refrigerated pizza dough. Mold the dough according to the thickness desired on your pizza stone or baking sheet. It’s optional, but consider brushing the crust with a little olive oil for extra crispiness!

You can also roll the dough out on your countertop. Just be sure to clean your counters before and after. Also, lightly dust your work surface with a little flour if you plan to roll out the dough.

Tip: Let the kids help you mold the dough! We aren’t striving for the perfect pizza, but we are making sure to incorporate fun and learning during the cooking process.

Next, spoon the pizza sauce onto the middle of the pizza dough, and spread it around with the back of a spoon or spatula. 

Add shredded Mozzarella cheese. Sprinkle it all around, about an inch from the edges.

Top with your favorite meats and veggies. Follow the directions for baking on the pizza dough packaging.

We like to turn on the broiler at the end of the cooking time to get an even crispier crust and brown the cheese slightly. But, this is optional.

Pre-baking pizza dough before adding toppings

There may be some differences between dough, but prebaking the pizza crust is always a good move. Prebaking usually takes only 5 minutes or so. Then, add the sauce and toppings and return to the oven to finish baking.

If you don’t bake the raw dough before adding on the rest of the toppings, you could end up with a soggy crust that’s under-cooked toward the center. 

You’ll need to reference the packaging instructions to see what the manufacturer recommends.

Pizza Toppings Ideas

The sky is the limit for pizza toppings! Add fruits, vegetables, different sauces, fresh herbs, Italian seasoning, and more for your own unique creation. 

The key is not to go overboard with too many toppings. Start with a base or sauce, choose a cheese, and then meats and/or other toppings. Make sure your toppings “match” the flavors you are going for.

For example: If you use olive oil and garlic as a base, mozzarella cheese, mushrooms, spinach, and Italian sausage would be delicious flavors that would work well together.

What kind of sauce goes on pizza?

Classic red tomato sauce is always a winner! Alternatively, you could also use BBQ sauce, Alfredo sauce, garlic and olive oil, or pesto as a base for pizza.

If you’re really in a pinch, try using leftover spaghetti sauce.

What’s the best cheese for pizza?

Mozzarella cheese is the most traditional cheese for pizza. It’s easy to melt and mild in flavor. Other cheeses you might consider include goat cheese, fontina, smoked gouda, cheddar, or even parmesan cheese.

What vegetables go well on a pizza?

Leftover veggies would work really well on a pizza because they are already precooked and tender. Try caramelized onions, pickled red onions, fresh spinach, mushrooms, canned artichokes, sundried tomatoes, red peppers, bell peppers, and more.

What meats go well on a pizza?

For meats, try crumbled sausage, chicken, bacon, pepperoni, diced ham, and more.

What are the 3 best pizza topping combinations?

Need some “pre-built” ideas? Here are combination ideas for a 3 topping pizza:

• Pepperoni, Mushrooms, and Banana Peppers
• Sausage, Mushrooms, and Green Olives
• Pepperoni, Green Olives and Bacon
• Pepperoni, Sausage, and Banana Peppers
• Bacon, Pineapple, and Mushroom
• Pepperoni, Mushroom, and Green Pepper
• Ham, Jalapenos, and Pineapple
• Italian Sausage, Black Olives, and Artichoke Hearts
• Pepperoni, Onion, and Green Pepper
• Ham, Mushroom, and Green Pepper
• Mushroom, sausage, and pepperoni

3 Ways to Reheat Pizza: Oven, Air Fryer, and Skillet

1. Air Fryer: Reheating pizza in the Air Fryer is a game-changer. The slice of pizza will taste super fresh with a crispy crust that’s not chewy! Follow those directions here.
2. Oven: To reheat in the oven, place the slice(s) on a piece of foil directly on the oven’s rack. Bake in a 350-degree preheated oven for about 10 minutes or until warmed through.
3. Skillet: To reheat in a skillet, place the slice(s) of pizza in a skillet and place the lid on. Cook on low to medium heat for about 10-15 minutes. 

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Easy Homemade Pizza with Store Bought Dough

Learn how to make homemade pizza with store-bought dough! If you love a delicious homemade pizza, this recipe is a great alternative to making pizza dough from scratch. All you need is about 30 minutes, your favorite toppings, and store-bought pizza dough.

Course Dinner Recipes

Cuisine American

Keyword homemade pizza, Pizza

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Additional Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 205kcal

Author Anna Kate

Ingredients

• 1 pizza dough store bought
• 2 cups mozzarella cheese shredded
• 16 ounces pizza sauce
• Other Toppings of Your Choice!

Instructions

• Preheat oven according to directions on can. If using classic crust: Heat oven to 425°F.
• Unroll Pillsbury Pizza Crust from can and place on pizza stone or baking sheet.
• Spoon sauce onto the dough and spread evenly.
• Sprinkle cheese across pizza. Be sure to cover all the way to the edges.
• Top with your favorite pizza ingredients.
• Bake for 14-18 minutes, until edges are golden and cheese is melted.

Notes

*Reference the premade dough's instructions for prebaking and baking times and temperature.

Don't go overboard with too many toppings. Start with a base or sauce, choose a cheese, and then meats and/or other toppings. Make sure your toppings “match” the flavors you are going for.

Tips on reheating pizza.

Nutrition

Calories: 205kcal | Carbohydrates: 27g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 795mg | Potassium: 192mg | Fiber: 2g | Sugar: 5g | Calcium: 227mg | Iron: 2mg

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