Vegetarian - Southern Cravings

Old Fashioned Southern Squash Casserole

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

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

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

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

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

Why You’ll Love This Recipe

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

What Is A Squash Casserole?

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

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

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

Ingredients For Old-Fashioned Squash Casserole

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

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

How to Make An Easy Squash Casserole

Step 1: Cook The Squash

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

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

Step 2: Make the Casserole Filling

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

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

Step 3: Mix the Crackers and Cheese

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

Step 4: Bake the Casserole

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

Recipe Variations

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

Tips For The Best Squash Casserole

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

What To Do With Leftovers

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

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

What to Serve with Squash Casserole

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

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

More Casserole Recipes

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

Check out more casserole recipes.

Frequently Asked Questions

Can I use other types of squash?

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

Can I make this recipe gluten-free?

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

How do you keep squash casserole from getting watery?

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

Do I bake my casserole covered or uncovered?

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

Old Fashioned Southern Squash casserole recipe

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

Course Side Dish

Cuisine American, Southern

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

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 374kcal

Author Anna Kate

Equipment

8×8 inch casserole dish

Ingredients

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

Instructions

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

Nutrition

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

Herb Roasted Potatoes

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

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

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

Why I Love This Recipe

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

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

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

Ingredient Notes

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

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

Substitutions

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

How to Make Herb Roasted Potatoes

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

Preparation

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

Cooking

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

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

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

Expert Tip

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

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

Cooking Tips

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

Serving Suggestions

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

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

Frequently Asked Questions

Can I make these potatoes ahead of time?

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

Why are my potatoes sticking to the pan?

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

Do I need to peel the potatoes?

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

Storing & Reheating

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

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

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

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

More Potato Recipes

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Herb Roasted Potatoes

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

Course Side Dish

Cuisine American

Keyword oven roasted, potato recipe, potato side dish

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 181kcal

Author Anna Kate

Equipment

Large Sheet Pan

Ingredients

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

Instructions

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

Nutrition

The post Herb Roasted Potatoes appeared first on Southern Cravings.

Southern-Style Mac and Cheese

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

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

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

Why I Love This Recipe

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

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

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

Ingredient Notes

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

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

Substitutions

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

How to Make Southern-Style Mac and Cheese

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

Preparation

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

Cooking

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

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

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

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

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

Expert Tip

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

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

Cooking Tips

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

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

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

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

Serving Suggestions

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

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

Frequently Asked Questions

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

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

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

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

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

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

Storing & Reheating

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

Fridge

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

Freezer

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

Reheating

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

More Comfort Food Recipes

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Southern-Style Mac and Cheese

Course Side Dish

Cuisine American

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

Prep Time 10

Cook Time 35

Servings

Calories 579kcal

Author Anna Kate

Ingredients

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

Instructions

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

Nutrition

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

Egg Salad

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

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

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

Why I Love This Recipe

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

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

Ingredient Notes

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

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

Substitutions

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

How to Make the Best Egg Salad

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

Preparation

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

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

Assembly

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

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

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

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

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

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

Expert Tip

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

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

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

Serving Suggestions

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

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

Cooking Tips

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

Frequently Asked Questions

Can I make egg salad with just egg whites?

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

How can I add more flavor to my egg salad?

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

Why is my egg salad runny?

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

Storing & Reheating

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

Fridge

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

Freezer

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

More Salad Recipes

The Best Egg Salad Recipe

Course lunch

Cuisine American

Keyword easy recipes, lunch, quick recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 100kcal

Author Anna Kate

Ingredients

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

Instructions

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

Nutrition

The post Egg Salad appeared first on Southern Cravings.

How To Boil Broccoli

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

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

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

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

Why You’ll Love Boiled Broccoli

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

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

How To Choose Broccoli

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

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

How To Clean & Cut Broccoli

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

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

How To Boil Broccoli

Step 1: Prepare The Water

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

Step 2: Add The Broccoli

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

Step 3: Check The Broccoli

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

Step 4: Drain The Broccoli

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

Top Tips

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

Recipes Using Boiled Broccoli

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

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

Seasonings To Add To Boiled Broccoli

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

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

Frequently Asked Questions

Are the stalks safe to eat as well?

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

Why does my broccoli smell so strong?

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

Can I use the water I boiled my broccoli in?

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

How To Boil Broccoli

Course Side Dish

Cuisine American

Keyword broccoli, easy side dish recipe, vegetables

Prep Time 5

Cook Time 5

Servings

Calories 0.2kcal

Author Anna Kate

Ingredients

2 bunches broccoli florets chopped

Instructions

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

Nutrition

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

Baked Ravioli

Anna Kate — Tue, 17 Oct 2023 10:37:00 +0000

Baked ravioli is an absolute game-changer for busy nights! Dig into layers of cheesy pasta and juicy tomato sauce without the tedious layering work traditional lasagna requires. It’s a quick and easy dish to make when you’re not in the mood to spend hours in the kitchen!

Why You’ll Love This Recipe

Simple to make: Just add the ingredients to a baking dish and heat it up in the oven.
Cheesy: With cheese-stuffed ravioli, mozzarella, and Parmesan, this ravioli casserole is for cheese lovers only!
Versatile: You can add meat, like ground sausage or beef, to bulk it up, or keep your baked ravioli vegetarian with just cheese and tomato sauce.
Crowd-pleaser: This baked ravioli recipe is always a hit at family dinners and potlucks.

What Is Baked Ravioli?

This baked ravioli recipe is a simplified version of the classic Italian dish that normally takes an entire afternoon to make. I like to call it a lazy lasagna with ravioli since it’s way easier and quicker to whip together, even on weekdays!

I use ravioli as a hack to skip the intricate layering process typically required in traditional lasagna making. Simply combine vibrant tomato sauce, tender pasta, and gooey cheese in a dish, then bake it until bubbly and golden brown.

Serve this dish with a side of crusty bread, garlic knots, Caprese salad, or roasted veggies for the ultimate spread. I guarantee you’ll be making this recipe on repeat!

Ingredients For Baked Ravioli

Marinara sauce: Adds a tangy, juicy element to balance the richness of the cheese. You can use store-bought or homemade spaghetti sauce for this recipe.
Cheese ravioli: I think cheese ravioli is the perfect centerpiece of this ravioli casserole, but you can experiment with spinach or meat-filled ravioli for a twist.
Mozzarella: Provides a mild, creamy taste and an unmatched melting ability. Alternatively, you can try provolone or mild white cheddar.
Parmesan: Freshly grated Parmesan adds a sharp, nutty flavor that truly elevates this baked ravioli recipe. If you don’t have Parmesan, opt for Asiago or Pecorino Romano.
Ground meat: Although optional, you can add ground beef or Italian sausage for more texture and flavor throughout the casserole.

How To Make Baked Ravioli

Step 1: Preheat & Prep

Heat up your oven, then grab out a 9×13 baking dish and give it a quick grease. Trust me, you won’t want any of that ravioli goodness to stick to the pan.

Step 2: Layer The Ingredients

Add a splash of marinara sauce to the base of your casserole dish. This provides another layer of non-stick insurance! Lay down the frozen ravioli pieces, ensuring they snugly fit in one layer.

Cover them in more sauce, then sprinkle them with mozzarella. If you’re feeling like something a little more hearty, toss in browned ground beef or Italian sausage, then repeat the whole process until the ingredients are gone.

Step 3: Bake The Casserole

After your layers are stacked, garnish the top with Parmesan for a crispy, golden layer. Cover your ravioli casserole with foil and let it bake at 400F. After 30 minutes, uncover it and keep it in the oven until the top is lightly browned and bubbly.

What To Serve With A Ravioli Casserole

This lazy lasagna with ravioli pairs well with virtually any Italian-style side dish. Try serving yours with some of these options:

Garlic bread
Caprese salad
Italian chopped salad
Roasted carrots or broccoli
Bruschetta

Recipe Variations

White sauce: Swap some or all of the marinara with bechamel sauce for a rich flavor.
Spicy: Mix in red pepper flakes and spicy Italian sausage.
Veggies: Add spinach, bell peppers, or mushrooms for extra nutritional value.
Four cheese: Add dollops of ricotta to create an ultra-cheesy version.
Seafood: Include shrimp or crab meat for a seafood-baked ravioli casserole.
Pesto: Replace some marinara with green pesto for an herbaceous take.
Meatballs: Add mini meatballs between layers instead of ground meat.
Tortellini: Instead of ravioli, swap in your favorite flavor and color of tortellini.

Tips For The Best Recipe

Even layering: Evenly disperse the tomato sauce, ravioli, and cheese for consistent baking and flavor.
Don’t overfill the dish: Don’t overfill the baking dish as it can quickly bubble over.
Check the dish: Check the dish frequently toward the end of baking. Since every oven is different, the cooking time may vary slightly.
Use quality ingredients: Whether store-bought or homemade, use a quality marinara sauce in this baked ravioli recipe. It makes a world of difference in the final product.
Grate your cheese: Use block cheese and grate it yourself for the best results.
Rest before serving: Let the ravioli casserole rest for 10 minutes before slicing it.

What To Do With Leftovers

When it comes to this lazy lasagna with ravioli, nothing is better than leftovers! Follow these simple steps to keep your dish fresh for longer:

Fridge: Once fully cooled, store any leftover ravioli casserole in an airtight container for up to 3-4 days in the refrigerator.
Freezer: For longer storage, you can freeze your baked ravioli recipe in an airtight container or freezer-safe bag for up to 3-4 months.
Reheating: You can microwave or oven-bake leftovers until hot and bubbly again. For the oven method, heat it at 350F for about 10-12 minutes until warmed through. Make sure you keep the dish covered with foil to ensure it doesn’t dry out. In the microwave, heat it for 1-2 minutes on medium power until warmed through.
Prep ahead: To save time on the day of cooking, assemble the ravioli casserole the day before, refrigerate it, and bake it just before serving.

Additional Recipes

If you enjoyed this baked ravioli recipe, take a peek at some more comforting dishes like these:

Frequently Asked Questions

Can I use fresh ravioli?

If you’re using fresh ravioli, that’s absolutely fine! You’ll just need to reduce the baking time a bit to avoid overcooking them.

Is it necessary to cover the casserole with foil?

Covering this ravioli casserole with foil is highly recommended. It ensures even cooking and prevents the top from burning or drying out too quickly.

How do I know when it’s fully baked?

The best indicator for fully baked ravioli is a bubbly cheese top. The ravioli underneath should be tender to the bite.

Easy Baked Ravioli Casserole

Course Main Course

Cuisine American, Italian

Keyword baked pasta, casserole, easy recipes, ravioli, Weeknight Meal

Prep Time 10

Cook Time 45

Total Time 55

Calories 3298kcal

Author Anna Kate

Ingredients

24 ounces Marinara or pasta sauce plug in homemade spaghetti sauce here
24 ounces cheese ravioli frozen
2 cups mozzarella cheese shredded
½ cup Parmesan Cheese shredded
Optional: one pound of browned ground beef or sausage.

Instructions

Preheat your oven to 400 degrees and grease a 9×13 baking dish.
Add a thin layer (about ¼ cup) of the marinara sauce on to the bottom of the pan. (this prevents pasta from sticking)
Arrange half the frozen ravioli in a single layer on top of the sauce.
Top with half of the remaining sauce and about a cup of the mozzarella cheese.
Repeat the layers: ravioli, sauce, cheese. Add browned meat to the rotation as desired.
Finish with the remaining sauce and cheese. Sprinkle with shredded parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the cheese has browned slightly.
Serve with a salad and bread as desired!

Nutrition

The post Baked Ravioli appeared first on Southern Cravings.

Oven Roasted Baby Carrots

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

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

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

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

Why This Recipe Works

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

Easy Oven Roasted Baby Carrots

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

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

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

Ingredients For Roasted Baby Carrots In The Oven

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

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

How to Make Oven Roasted Baby Carrots

Step 1: Season The Carrots

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

Step 2: Roast The Carrots

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

What To Serve With Oven Roasted Baby Carrots

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

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

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

Recipe Variations

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

Tips For The Best Recipe

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

What To Do With Leftovers

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

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

Additional Recipes

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

Frequently Asked Questions

Can I use regular carrots instead of baby carrots?

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

How long does it take to roast carrots?

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

How do I know when the carrots are done roasting?

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

Perfect Oven Roasted Baby Carrots

Course Side Dish

Cuisine American

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

Prep Time 5

Cook Time 30

Total Time 45

Servings servings

Calories 78kcal

Author Anna Kate

Ingredients

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

Instructions

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

Nutrition

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

Air Fryer Frozen Broccoli

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

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

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

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

Why I Love This Recipe

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

Ingredients For Air Fryer Frozen Broccoli

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

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

How To Cook Frozen Broccoli In The Air Fryer

Step 1: Toss the broccoli

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

Step 2: Air fry the frozen broccoli

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

Step 3: Toss the broccoli

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

What To Serve With Air Fryer Frozen Broccoli

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

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

Recipe Variations

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

Tips For The Best Recipe

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

What To Do With Leftovers

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

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

Additional Recipes

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

Frequently Asked Questions

How long does broccoli take in the air fryer?

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

Why does my broccoli burn in the air fryer?

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

Is it unhealthy to cook vegetables in an air fryer?

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

Easy Air Fryer Frozen Broccoli

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

Course Air Fryer Recipes, Side Dish Recipes

Cuisine American

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

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 96kcal

Author Anna Kate

Equipment

Air Fryer

Ingredients

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

Instructions

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

Nutrition

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

Air Fryer Sweet Potato

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

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

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

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

Why This Recipe Works

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

What Are The Best Sweet Potatoes For Air Frying?

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

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

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

Ingredients For Air Fryer Sweet Potatoes

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

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

How to Make Sweet Potatoes In The Air Fryer

Step 1: Wash the potatoes

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

Step 2: Air fry the sweet potatoes

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

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

Step 3: Add butter and seasonings

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

How To Serve Air Fryer Sweet Potatoes

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

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

Recipe Variations

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

Tips For The Best Recipe

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

What To Do With Leftovers

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

Additional Recipes

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

Frequently Asked Questions

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

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

Do you have to soak sweet potatoes before air frying?

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

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

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

Easy Air Fryer Sweet Potato Recipe

Course Air Fryer Recipes, Side Dish Recipes

Cuisine American

Keyword potato recipes, sweet potatoes

Cook Time 40

Total Time 40

Servings serving

Calories 146kcal

Author Anna Kate

Equipment

Air Fryer

Ingredients

sweet potatoes

Seasoning Ideas

salt
butter
Other seasoning as desired

Instructions

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

Nutrition

Serving: 1pound | Calories: 146kcal

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

Green Bean Casserole

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

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

Why You’ll Love This Recipe

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

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

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

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

The Best Green Bean Casserole Recipe

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

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

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

Ingredients For A Green Bean Casserole

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

How to Make a Homemade Green Bean Casserole

Step 1: Sauté The Vegetables

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

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

Make the roux.

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

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

Step 3: Finalize The Sauce

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

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

Step 4: Bake The Casserole

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

What To Serve With Green Bean Casserole

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

Recipe Variations

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

Tips For The Best Recipe

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

What To Do With Leftovers

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

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

Can I make a green bean casserole ahead of time?

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

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

Additional Recipes

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

Frequently Asked Questions

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

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

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

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

What should I do if my casserole turns out soupy?

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

Easy Green Bean Casserole

Course Holiday Recipes

Cuisine American

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

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 248kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

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

Instructions

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

Nutrition

The post Green Bean Casserole appeared first on Southern Cravings.

Southern Cornbread Dressing

Anna Kate — Tue, 02 Aug 2022 16:14:55 +0000

Delicious Southern Cornbread Dressing is a must on your Thanksgiving menu! This old-fashioned recipe is delicious! Seasoned with sage, celery, onion, and other simple ingredients. This holiday favorite is the soul food recipe you need on your Thanksgiving table.

The perfect family recipe for this holiday season! Southern dressing is the perfect side dish to serve on Thanksgiving Day or for Christmas dinner. It’s one of those old-fashioned recipes that is a family tradition for many in the south, and it’s just not the holidays without it! Growing up in the deep south, this was the one thanksgiving side dish that I could not live without!

There are about a thousand ways to make dressing, but this is the best dressing recipe! While this recipe is not complicated, it’s important to note that this does require some planning ahead. However, you can prepare this ahead and freeze or refrigerate it a few days before baking.

The holidays are hectic for many families, so I totally understand wanting to scoop up that bag of premade stuffing from the store and be done with it. But, once you make this recipe, you never go back to the bagged stuff again!

Thanksgiving Cornbread Dressing Recipe

What is cornbread dressing? Much like a traditional stuffing recipe, cornbread is a combination of bread, vegetables, seasonings, and chicken broth mixed up and baked casserole style. It’s a delicious, southern recipe that is considered an heirloom in our family!

There are many different versions of this recipe floating around the internet. Depending on where you live, others may add ingredients like nuts, oysters, sausage, eggs, or other additions.

Dressing vs. Stuffing

Cornbread dressing is not the same as stuffing. The debate between dressing and stuffing is an argument that seems rather polarizing in many areas. Do you cook the dressing in the bird or out? Is there really a difference between dressing and stuffing?

Dressing and stuffing recipes are similar as they are both a combination of pieces of bread, vegetables, and other ingredients. But, there is one major difference:

Dressing is cooked outside of the turkey cavity in a casserole dish.
Stuffing is cooked and served from the cavity of the turkey.

What is the difference between cornbread dressing and stuffing?

Details	Cornbread Dressing	Cornbread Stuffing
Prep Time	Long prep time, requires overnight rest	Can be prepared within an hour or two
Cooking Method	Cooked in a casserole dish, outside of the bird	Cooked inside the turkey cavity
Food Safety	No risk of undercooked turkey	Potential risk for undercooking the bird to avoid overcooking the stuffing, or vice versa
Difficulty	Easy as making a casserole! Does require planning ahead	Difficult to time the doneness of the bird and doneness of the stuffing

What ingredients are in dressing?

To make an old-fashioned cornbread dressing recipe, you only need a few basic, pantry ingredients.

(See the recipe card for complete details)

Prepared Cornbread: This recipe starts with a skillet or pan of cornbread. You will need to prepare this a few days before assembling the rest of the dressing so that it can dry out. I prefer using a homemade cornbread recipe instead of a boxed cornbread mix. Also, I would avoid any “sweet” style cornbread recipes for a savory southern dressing.

Bread: Any type of bread will do. I prefer neutral flavors, like white, wheat, sourdough, etc. Avoid heavily seeded or flavored breads. Like the cornbread, you will also want the bread cubes to dry out. These large, soft bread crumbs absorb the liquids and create a casserole-like consistency. More on this below!

Seasonings: Herbs and spices stay pretty basic with this recipe. Made without poultry seasoning, the salt, plenty of black pepper, and sage gives this classic dressing recipe all the flavors it needs. It’s the perfect amount of sage that will not overpower the dish!

Onions and Celery: Adding vegetables gives the dressing some texture and added flavor. The onions and celery are cooked down until they are soft, tender pieces with just the right amount of crispiness left. Not mushy!

Large Eggs: Not small or medium eggs. Large eggs are added to the dressing to act as a binder, holding all of the ingredients together. These are lightly whisked before being added to the dressing mixture.

Chicken Broth: Use homemade or store-bought. Stock can also be used in place of broth.

What is the best bread to use for dressing?

The best type of bread for making dressing has a neutral flavor. Avoid heavily flavored or seeded breads. Neutral breads like white, wheat, or sourdough will do.

You can use sandwich bread, hot dog and hamburger buns, biscuits, bagels, English muffins, etc. The actual type of bread really doesn’t matter. They will all be torn into small pieces and stirred into the dressing mixture. The “soft” bread crumbs are used in addition to the stale cornbread to bind the ingredients together.

Tip: I typically start collecting the heels of loaves and odds and ends of different kinds of bread to use in this recipe. Like I said, whether it’s slices of bread or buns, it really doesn’t matter.

How do you make bread stale overnight?

This tip is especially important if you are using fresh bread: To make bread go stale overnight, place the slices or pieces of the bread on a baking sheet and leave them out overnight to dry out.

If you are in a pinch for time, toast the bread on a baking sheet.

How to Make Cornbread Dressing

To start, prepare the cornbread and bread cubes. Make your cornbread and allow it to cool. Using your hands, crumble the cornbread into a bowl or container.

To the same bowl, add the stale bread crumbs that have been torn into larger, thumb-sized pieces. Let this bowl sit uncovered overnight so the bread can dry out.

Next, melt a stick of butter in a large skillet and sauté the onions and celery until they are tender. Stir in the sage.

Add this mixture to the stale bread. Then, stir in the chicken broth and whisked eggs. Season with salt and pepper.

Tip: Add the chicken broth to “cool” the vegetables before adding the eggs to avoid “scrambling” the eggs.

Cover the mixture and allow it to rest in the refrigerator overnight or for up to 3 days. This allows the flavors to marry and the bread to absorb the liquid.

Note: The mixture will look very soupy, even after the bread has had a chance to absorb the liquid. It is supposed to be that way! It will firm up during baking.

When you are ready to bake on Thanksgiving or Christmas Day, give the mixture a good stir before transferring it to a 9×13 inch casserole dish. Depending on the depth of the casserole dish, you may need an additional 8×8 casserole.

Bake at 375F degrees for about 2 hours, or until the dressing does not jiggle in the middle when gently shaken.

How long does it take to cook cornbread dressing?

Depending on the oven, depth of the pan, and the moisture level of the dressing, this dish can take up to two hours to fully cook.

Big Tip for Readers: Do not wait until two hours before serving time to put this in the oven! Give yourself (and the dressing) plenty of time to bake properly.

If you are baking multiple dishes at one time, the baking time for the dressing will likely increase depending on your oven and how much “sharing” is happening inside.

Tips for the Best Cornbread Dressing

Can you make cornbread dressing ahead of time?

Can you prepare uncooked dressing (or stuffing) ahead of time and refrigerate? Can I mix my dressing the night before? Refrigerate the “fresh” cornbread dressing mixture in an airtight container for up to 3 days before baking.

To freeze cornbread dressing: Add the cooled mixture to an airtight container and freeze for up to 3 months. Allow 3 days to defrost before baking.

How do you know when the dressing is done?

Cornbread dressing is done when the center does not jiggle when gently shaken. If it is still jiggly or soupy, continue cooking (uncovered) for another 20-30 minutes, or until done.

How do you keep cornbread dressing from being gummy?

As you are assembling the recipe, be sure not to overmix. This causes the dressing to become gummy.

More tips…

To keep dishes to a minimum, mix and freeze the dressing in the same container. I use a 4.5-liter container.
If you are storing the dressing in a casserole dish before baking: Allow the dish and dressing to sit on the counter for about 30 minutes to bring it to room temperature to avoid shattering the glass and reduce cooking time.
Don’t wait until November to begin “collecting” bread for soft bread crumbs. Toss heels, burger buns, etc. into a freezer bag all year round. The drier the bread, the better!
When crumbling the cornbread, break it into larger pieces as they will continue to break down when mixed with the liquid and other ingredients.

More Thanksgiving and Christmas Recipes:

Southern Cornbread Dressing

Course Christmas Recipes, Holiday Recipes, Thanksgiving Recipes

Cuisine American

Keyword casseroles, Cornbread Dressing, Holiday, Side Dish

Prep Time 30

Cook Time 2

Resting Time 8

Total Time 10 30

Servings servings

Calories 179kcal

Author Anna Kate

Equipment

Ingredients

1 Prepared cornbread recipe crumbled and stale
3 cups soft bread cubes torn into thumb-sized pieces and stale (see notes)
1 stick butter
2 cups yellow onion chopped
3 cups celery chopped
1 tablespoon rubbed sage
4 eggs lightly beaten
8 cups chicken broth homemade or store bought
1 tablespoon black pepper

Instructions

Make cornbread in a cast iron skillet or glass casserole dish. Crumble and set aside in a large mixing bowl. To the same bowl, add the "soft" breadcrumbs, torn into thumb-sized pieces. Allow the mixture to sit out and become stale for 1 day, or up to 3 days.
Melt butter in large skillet over medium heat. Add onions and celery. Sauté until tender – about 7-10 minutes. Stir in sage and sauté for one more minute.
To a large mixing bowl, add the breadcrumb mixture, sautéed vegetables, eggs, chicken broth, and pepper. Stir until all ingredients are well-incorporated.
Allow mixture to “set” in the refrigerator for at least 8 hours or overnight.
Pour mixture into one lightly greased 9×13 casserole dish and one 8×8 casserole dish. Bake uncovered at 375°F degrees for about 2 hours or until golden brown.

Notes

Serve this with:

More holiday side dishes.

Tips for Easy Cornbread Dressing:

When adding eggs to the bowl, make sure your bread mixture has cooled to avoid “scrambling” or cooking the eggs.
Dressing will be very soupy before baking – almost too soupy in appearance. This is normal!
To keep dishes to a minimum, mix and freeze the dressing in the same container. I use a 4.5 liter container.
Don’t wait until November to begin “collecting” bread for soft bread crumbs. Toss heels, burger buns, etc. into a freezer bag all year round.
When crumbling the cornbread, break into larger pieces as they will continue to break-down when mixed with the liquid and other ingredients.
Uncooked dressing can be frozen for up to 3 months. Allow 2-3 days to thaw before baking.
Thawed, uncooked dressing can be stored in the refrigerator for up to 3 days. Transfer to a casserole dish and bake.
To avoid shattering your dish, allow it to sit on the counter for about 30 minutes to bring it to room temperature before placing inside the oven..

Options for soft bread crumbs:

Hot dog/hamburger buns
Loaf bread (white bread or wheat bread)
French bread (or other artisan style breads)
Biscuits
Sourdough

Nutrition

The post Southern Cornbread Dressing appeared first on Southern Cravings.

Caramelized Onions and Mushrooms

Anna Kate — Mon, 25 Jul 2022 16:23:36 +0000

The best topping for steaks and burgers is right here! Learn how to make the best caramelized onions and mushrooms with only a few ingredients. Sauteed in a cast iron skillet, this easy recipe yields perfectly rich, deeply colored, and super smooth caramelized flavors every time. Use this versatile topping for steaks, burgers, soups, and so much more. Don’t like mushrooms? Leave them out!

Caramelizing onions is the first step to making a delicious pot of French Onion Soup. But, this recipe can be used for so much more than just that. We love to top our steaks, burgers, and even homemade pizza with these!

While these take a little while to make, the results are absolutely decadent and delicious. You’ll be making these every week to top every meal!

Caramelized onions and mushrooms are your new secret weapon to jazzing up salads, pasta dishes, and even leftovers! In about an hour, the caramelization process transforms the crunch of the onion into a perfectly smooth bite and enhances the earthy flavor of the mushrooms.

How long does it take to caramelize onions?

It’s important to note that this isn’t a recipe you can throw together at the last minute for a weeknight meal. From start to finish, the entire process takes at least 50 minutes and requires a lot of stirring.

Additionally, the onions will cook down significantly during cooking, so make sure you have plenty to go around. One onion usually serves about 2-3 people as a topping for a steak or burger.

What is the difference between caramelized onions and sauteed onions?

The main difference between caramelizing and sauteeing onions is the cooking time.

Sauteed onions and mushrooms are cooked for only a few minutes and are slightly softened. They may have a little bit of browning around the edges, but they mostly retain their sharp onion-y flavor and crunch.

Caramelized onions have a longer cooking time, which allows the natural sugar to brown and caramelize. The long cooking time gives the onions a sweeter, deeper flavor and color. Of course, the mushrooms are added to the pan after the onions as they do not take as long to caramelize.

Best Onions for Caramelizing

Yellow onion or a sweet onion, like Vidalia, is the best type of onion to use when caramelizing. The sugar in yellow onions makes them easier to caramelize and gives you a smooth, slightly sweet flavor.

Feel free to use any type of mushroom for this recipe. I prefer baby bellas, but white mushrooms and even canned mushrooms will work in a pinch. Buy them pre-sliced for a shortcut!

How to Caramelize Onions and Mushrooms

Caramelizing onions and mushrooms is a hands-on process, but it’s not difficult. There are a few main factors that play into the success of perfect caramelized onions:

Type of pan: A heavy, cast iron skillet is preferred over a non-stick pan. Choose one with a large surface area. (more on this below!)
Size of onions: Large, yellow or vidalia onions are preferred. The onions will cook down significantly, so the larger the better!
Heat of the stove: You will adjust the heat of the stove regularly during this process. Start with a higher heat to get the crisp, browning on the edges of the onions, then reduce the heat as the dark brown color forms.

Step 1: Wash the mushrooms.

If you are using pre-sliced or canned mushrooms, you can skip this step.

To wash the mushrooms, wet a damp paper towel and wipe away dirt and debris from the mushroom. Remove and discard the stems so you are left only with the mushroom cap.

Then, thinly slice the mushrooms – about ¼ inch thick. Set aside.

When washing, do not submerge the mushrooms in water. Mushrooms are like sponges. They absorb liquid and are nearly impossible to dry once they are saturated.

Step 2: Sauté onions and mushrooms.

When the mushrooms are clean and the onions have been sliced, heat the butter and oil in the skillet over high heat. Then, add the onions. Season with salt and give them a quick stir.

Then, let the onions cook in the pan undisturbed for about 2-3 minutes. Give them a stir and continue to saute just until the onions begin to brown around the edges.

Next, add the mushrooms and sauté. Continue cooking until the onions and mushrooms reach a deep, dark brown color.

How can I speed up caramelizing onions?

If you are trying to speed up the caramelization process, cover the skillet at the beginning of the cooking process. This helps the onions soften, release moisture, and cook slightly faster.

How often should I stir caramelized onions?

Frequent stirring is necessary so the onions and mushrooms are browned evenly on all sides.

When the onions are first added to the skillet, allow them to cook undisturbed for a few minutes – just until the onions begin to brown around the edges.

After the onions have softened and the mushrooms have been added, continue stirring every 5 minutes or so until the caramelized onions and mushrooms are dark brown.

I recommend lowering the heat slightly, about every 15 minutes. So, by the time the mushrooms and onions are done, the heat should be on low or medium-low. This prevents the sugars in the onions and the butter or oil from scorching.

How do you know when onions are done caramelizing?

The onions should be past golden brown and be a deep, rich brown color. Mushrooms should be darkened and dark brown, too.

Do you use oil or butter to caramelize onions?

Because butter burns at a high heat, I recommend using a combination of oil and butter. Butter adds a lot of flavor to the onions and mushrooms.

What kind of pan do you use to caramelize onions?

I prefer a large, cast iron skillet for caramelizing onions and mushrooms. Avoid non-stick pans as it’s much harder to get that rich coloring compared to cast iron.

Alternatively, stainless steel or enamel-coated cast iron will also work.

Do you add salt when caramelizing onions?

You can add salt to taste to the onions before the mushrooms have been added to the pan. Alternatively, season the onions and mushrooms just before serving.

Adding salt to the mushrooms will cause the mushrooms to release liquid and “steam” instead of caramelize. Wait to add any salt until the end of cooking time. This will help them brown well and retain their moisture.

Should you saute mushrooms or onions first?

Saute the onions first, then add the mushrooms. This will allow the onions to brown at a higher temperature before adding the mushrooms.

What goes well with caramelized onions?

Caramelized onions and mushrooms are great for topping your favorite dinner recipes!

Consider these options as the main course:

Bratwurst – Pile these high on top of a brat and bun
Pork Chops – Serve on top with steak sauce
Prime Rib – Top a slice of tender prime rib and serve with horseradish sauce
Pizza – Top your favorite pizza with these just before serving
Burgers – Level up a homemade burger!
Add them as a topping to Sheet Pan Nachos!

What can I do with leftover caramelized onions?

Because these take a while to make, I like to make these a few days ahead of time and store in an airtight container in the fridge. They will last for several days.

Reheat them in the microwave until warmed through. Alternatively, give them a quick saute in a large skillet to warm them up.

For leftovers: Stir these into creamy pastas, top salads, pile on sandwiches, and more.

Caramelized Onions and Mushrooms

Prep Time 5

Cook Time 1

Total Time 1 5

Servings people

Calories 75kcal

Author Anna Kate

Equipment

Ingredients

3 tablespoons butter
1 tablespoon olive oil
8 ounces sliced mushrooms baby bellas, white, or canned
1 count large yellow onion halved and sliced
¼ teaspoons kosher salt

Instructions

Wipe the mushrooms clean, slice, and set aside. (Skip this if you are using canned mushrooms. Halve and slice the onions and set aside.
To a large cast iron skillet, heat the butter and oil over medium-high heat.
Add the onions and allow them to cook undisturbed for 5 minutes or until the edges begin to brown. Stir and continue cooking until they begin to soften.
Add in the mushrooms and stir to combine. Reduce the heat slightly.
Continue to cook for about 45 minutes, stirring every few minutes. The onions are done caramelizing when they are soft and deep brown in color.
Remove from heat. Add salt and pepper to taste. Enjoy served warm over a steak or burger.

Nutrition

The post Caramelized Onions and Mushrooms appeared first on Southern Cravings.

Ocean Spray Cranberry Sauce

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

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

Why I Love This Recipe

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

What Is Ocean Spray Cranberry Sauce?

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

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

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

Cranberry Sauce vs. Cranberry Jelly

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

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

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

Ingredients for Ocean Spray Cranberry Sauce

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

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

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

How To Make Cranberry Sauce

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

Step 1: Combine All Ingredients

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

Step 2: Bake The Cranberries

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

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

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

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

What To Serve With Cranberry Sauce

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

Recipe Variations

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

Tips For Ocean Spray Cranberry Sauce

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

What To Do With Leftovers

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

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

More Holiday Side Dishes

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

Cranberry Sauce Frequently Asked Questions

Can you freeze cranberry sauce?

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

Freezing in mason jars is a great option!

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

How long does fresh cranberry sauce last?

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

Can you overcook cranberry sauce?

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

Is homemade cranberry sauce worth it?

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

How do you make cranberry sauce from scratch?

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

Is homemade cranberry sauce better than canned?

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

Festive Ocean Spray Cranberry Sauce

Course Christmas Recipes

Cuisine American

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

Prep Time 5

Cook Time 1

Rest Time 10

Total Time 1 15

Servings

Calories 245kcal

Author Anna Kate

Equipment

Ingredients

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

Instructions

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

Nutrition

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

Best French Onion Soup Recipe

Anna Kate — Thu, 02 Sep 2021 10:00:00 +0000

The best French onion soup recipe begins with sweet, yellow onions caramelized and simmered in a rich broth, topped with swiss cheese and crusty French bread. This homemade version is inspired by Julia Child’s recipe as rustic comfort food at its finest! For individual servings, this soup is best served in small ramekins before broiling.

French onion soup is a classic, traditional dish highlighted at upscale restaurants. Now, a restaurant novelty is easily recreated at home with simple and affordable ingredients. Plus, there are no special skills required.

This recipe isn’t for using up leftover vegetables and meats from the freezer. As fancy as it may seem, it’s actually a fantastic one-pot recipe!

But, this dish a time-intensive task that is a labor of love! It will certainly impress your dinner guests and is the perfect first course for your next dinner party.

What is French onion soup?

French onion soup originated in France in the 18th century, but it wasn’t as “fancy” as it is today. Once upon a time, this soup was a way of survival for poor French farmers.

At that time, onions were easily accessible to even the most impoverished families. The onions were cooked down and combined with a thin broth and served with bread. There wasn’t much flavor or hardiness to it, but it was cheap and accessible.

Although served similarly, our French onion soup looks very different than it did in the 1700s. Today, you can expect deeply caramelized onions, rich broth, and cheesy toasted bread on top.

How to Make French Onion Soup from Scratch

This soup really brings it all the way home as a from scratch recipe. There aren’t many things I make from scratch, but when it comes to French onion soup, no premixed package will do.

This is a labor of love, totaling at a 3 hour cook time, so this is best made for those cold, dreary days when all cooking and relaxing is the only thing on the agenda.

Ingredients for French Onion Soup

This recipe calls for simple ingredients found at any grocery store.

Yellow Onions. Sweet, yellow onions are best for caramelizing as they take on a sweet, mellow flavor after being cooked down. Do not use white or red onions for this recipe.
Salt: Do not skip the salt! The salt brings out the sweetness of the onions as they cook.
Sugar: This is added at the beginning of the dish to offset the bitterness of the onions. It can be left out but the flavor may be impacted.
Wine and Brandy: These two give this soup tremendous flavor and mouthfeel. The wine creates a rich broth while the brandy packs a punch after every taste.
French Bread: A crusty French baguette is essential to sop up the delicious broth! Serve in the soup as well as on the side.

Instructions for Easy French Onion Soup

There are five basic steps for making an amazing batch of French onion soup:

Caramelize the onions. Plan on about 30-45 minutes for deep caramelization. After caramelizing the onions, the recipe moves quicker. Be careful not to over cook the onions which will result in a bitter taste. Feel free to occasionally taste-test during the cooking process.
Deglaze the pot with red wine. Red wine is an excellent tool for deglazing the pan. You may omit this ingredient if you are opposed, but please note that the flavor will not be as deep.
Simmer with the stock and seasonings to meld the flavors together.
Toast the bread to be used as giant croutons in the soup bowls.
Serve the soup and broil. The finishing touch of toasted bread and broiled cheese is really what takes the presentation over the top. Ladle soup servings into individual ramekins or oven-safe bowls, add the cheese, then broil for 3-5 minutes or until desired browning is reached. Keep a close eye on the oven!

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”.

They come in many different sizes and designs:

Ramekins will be on the smaller side and will often be referred to as mini cocottes.
Soup crocks typically have a handle on them for easy serving.
Regular soup bowls will be deep and allow for more soup per serving.

I love to use these Le Creuset mini cocottes for French onion soup, which are the perfect individual serving size (they even look great on a charcuterie board).

Tips for Easy French Onion Soup

Onions – A quick saute will not do for this recipe! The onions should be deeply colored for the best flavor.
Time – This recipe takes around 3-4 hours to fully prepare and serve. Plus, this recipe deserves it! Much of the cooking time is hands-off, but allow for plenty of time for caramelizing the onions (hands-on!).
Alcohol – Both of the alcohol sources will completely cook off before serving. With that said, they can be eliminated if opposed, but the end result will suffer.
Vegetarian – Make this recipe vegetarian by using vegetable broth instead of beef stock.
Oven-safe bowls – As noted above, oven-safe bowls are absolutely necessary for broiling the soup, cheese, and bread together. Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
Storing: Soup can be stored in the refrigerator for up to four days.
Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original.

Here are the substitutions I made that are also listed in the recipe card at the bottom of this post:

Used store bought beef stock instead of homemade.
Eliminated parmesan cheese. Used only Swiss cheese.
Used brandy instead of cognac.
Eliminated the raw onion, grated before serving.

What to serve with French onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad.

What kind of cheese is on French Onion Soup?

Swiss cheese and parmesan cheese are two popular kinds of cheese used in French Onion Soup. Swiss cheese gives the soup a punch of sourness, which is my recommendation.

Best French Onion Soup Recipe

The best french onion soup recipe begins with sweet, yellow onions caramelized and simmered in a rich broth, topped with swiss cheese and crusty french bread. This homemade version is inspired by Julia Child’s recipe as rustic comfort food at its finest! For individual servings, this soup is best served in small ramekins before broiling.

Cuisine French

Keyword french, soup

Prep Time 30

Cook Time 2

Total Time 2 30

Servings -8 servings

Calories 729kcal

Author Anna Kate

Ingredients

6 cups yellow onions thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
½ teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock preferably homemade
1 cup dry red wine
1 bay leaf
½ teaspoon ground sage
salt and pepper to taste
½ raw onion grated
16 ounces swiss cheese freshly grated
3 tablespoons brandy or cognac
8 slices French bread about 1 inch thick
4 tablespoons olive oil for drizzling

Instructions

Prepare the ingredients

Begin by thinly slicing the onions. A mandolin is an excellent tool for this task to quickly slice the onions.
Add the beef stock to a saucepan and simmer.
Grate the raw onion and swiss cheese. Set aside.

Caramelize the onions

To a large Dutch oven, heat 1 tablespoon of cooking oil and 2 tablespoons of butter over medium-low heat.
Add sliced onions and stir until they are evenly coated with the oil. Cover and continue to cook the onions for about 20 minutes, until they are tender and translucent.
When the onions are tender and translucent, increase the heat to medium or medium-high heat.
Add the sugar and salt to the pot. Continue cooking, stirring frequently, until the onions begin to brown, caramelize, and reduce significantly.
Once caramelized, reduce the heat to medium-low and add the flour to the pot of onions.
Brown the flour for about 2-3 minutes, whisking all the while. Avoid scorching the flour by reducing the heat if necessary. (If the flour does not form a thick paste, you can add a bit more butter here).
Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
Add the remaining stock, wine, sage, and a bay leaf to the soup. Cover and simmer for 30 minutes.

To make the “croutes”

Preheat the oven to 325 degrees F.
Drizzle each side of the bread slices with a bit of olive oil and place on a baking sheet.
Cook the croutes for 15 minutes on each side (30 minutes total).
While the bread is toasting, check the soup for seasoning and add salt and pepper if needed.

Assemble the dish

Remove the bay leaf from the soup.
Then, add the brandy, raw onion, and a few ounces of swiss cheese directly into the soup and stir.
For easy moving, place the individual oven-safe casseroles, ramekins, or mini cocottes on a baking sheet. Then, transfer the soup to the individual dishes.
Remove the toasted bread from the oven and place one slice on top of each soup serving.
Sprinkle the remaining cheese over each bread slice, making sure to cover the edges of the toast to prevent burning.
Place in a 350-degree oven for about 30 minutes. Then, turn on the broiler and brown cheese well.
Remove from the oven and allow to cool for a few minutes. Serve.

Notes

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

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”. See my recommendation in the Recommended Products section below.

Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
Storing: Soup can be stored in the refrigerator for up to four days.
Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original. Here are the substitutions I made:

Used store-bought beef stock instead of homemade.
Eliminated parmesan cheese. Used only Swiss cheese.
Used brandy instead of cognac.
Eliminated the raw onion, grated before serving.

What to serve with french onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad.

Nutrition

The post Best French Onion Soup Recipe appeared first on Southern Cravings.

How to Make Easy Twice-Baked Potatoes

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

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

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

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

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

How to make twice baked potatoes

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

Ingredients for Stuffed Potatoes

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

Instructions for stuffed potatoes

Step 1: Bake the potatoes

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

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

Step 2: Split and Mix the potatoes

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

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

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

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

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

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

Step 3: Stuff and bake

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

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

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

Variations and more add-ins

Load up the potatoes even more with these additions:

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

Make-Ahead and Storage Tips

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

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

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

How to Make Easy Twice-Baked Potatoes

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

Cuisine American

Keyword potato, Side Dish

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings potatoes

Calories 334kcal

Author Anna Kate

Ingredients

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

Instructions

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

Notes

Variations and add-ins:

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

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

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

Nutrition

Looking for more potato recipes?

Twice Baked Potato FAQ

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

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

What goes with twice-baked potatoes?

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

Why are they called twice-baked potatoes?

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

Why are my twice-baked potatoes gummy?

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

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

Best Deviled Eggs Recipe

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

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

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

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

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

Southern Deviled Eggs with Relish

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

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

Why are they called deviled eggs?

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

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

How to make deviled eggs

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

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

Ingredients for deviled eggs

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

Instructions for making deviled eggs

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

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

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

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

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

Garnish with paprika or chives and serve chilled!

What goes well with deviled eggs?

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

Deviled Egg Recipe Variations & Substitutions

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

Make-Ahead & Storage Tips

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

Classic Deviled Eggs [with Easy Peel Eggs!]

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

Course Appetizers

Cuisine American

Keyword appetizers, meal prep, protein, sides

Prep Time 20

Total Time 20

Servings halves

Calories 68kcal

Author Anna Kate

Ingredients

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

Instructions

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

Notes

Tip for Piping the Yolks:

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

Other Garnishes for Deviled Eggs:

bacon
dill sprigs
olives
green onion
chopped tomato

Nutrition

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

Perfectly Simple, Cheesy Hashbrown Casserole

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

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

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

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

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

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

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

What is good to eat with hash brown casserole?

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

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

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

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

Should I thaw frozen hash browns before cooking?

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

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

Variations

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

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

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

Cheesy Hashbrown Casserole Recipe

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

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 323kcal

Author Anna Kate

Equipment

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

Nutrition

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

How to Make the Best Mashed Potatoes

Anna Kate — Sun, 20 Sep 2020 10:00:36 +0000

Learn how to make the best mashed potatoes with creamy, smooth results every time! Made without milk, this homemade recipe is simple, but full of rich and creamy flavor! Plenty of tips below for making ahead of time, the best type of potato for mashing, tips, shortcuts, and more in the post below.

Potatoes are an inexpensive way to feed a crowd. Plus, there are so many different things you can do with them…From a humble baked potato to twice-baked potatoes, to smashed potatoes with herby seasoning, potatoes are great served any way you can dream up, especially homemade.

If you are looking for a sweet potato recipe, try out these simple baked sweet potatoes, twice baked sweet potatoes, and creamy savory mashed sweet potatoes!

Mashed potatoes are an essential for Thanksgiving, Christmas, and any holiday dinner. They are the perfect base for a delicious turkey gravy! They also make a great side dish with pot roast or beef stew.

Best Potatoes for Mashed Potatoes

The secret to choosing the best potato for mashing is the starch level! The starch changes the texture of the mash. If you want a heavier, denser mash, choose Yukon Golds. They have a natural buttery flavor, so fewer ingredients are needed for that rich flavor everyone loves!

If fluffy pillows of mashed potatoes are more your style, Russets are the better option. In my opinion, Russet potatoes (also called baking potatoes) produce the perfect balance of pillowy softness and density in mashed potatoes!

How to Make Creamy Mashed Potatoes without Milk

These are a breeze to make can easily be made ahead of time and kept warm in a slow cooker. You can also make these in a pressure cooker for a lot of mashed potatoes fast!

These can easily be made with or without milk. Sometimes, mashed potatoes can come out a little on the drier side. Things like the size of the potatoes, amount of water used for boiling, and other seemingly inconsequential variables can impact the texture of the final recipe.

With that said, if your potatoes are a little too dry for your liking, add a splash of milk, whipping cream, or heavy cream. There are notes in the recipe card to help guide you.

Mashed Potatoes Ingredients

Potatoes: The best potatoes for mashed potatoes are Russet or baking potatoes.

Dairy: This recipe uses full fat butter, sour cream, and mayonnaise. Using full fat dairy is best for maximum flavor. Dairy that is lower in fat often uses other ingredients to make up for the lost flavor. Avoid margarine, skim anything, or similar.

The sour cream and mayonnaise give these potatoes the tang that is so addicting! But, you cannot taste the mayonnaise flavor.

Seasonings: Because this is a basic recipe, salt, pepper, and garlic are used. Feel free to add additional seasonings as you desire.

Boil the potatoes until they are fork-tender. Make sure to drain them well so they don’t turn soupy!
Mash them with a potato masher or potato ricer. If you choose to use a stand mixer or hand-held mixer, be careful not to overmix. This can cause a gluey texture.
Don’t skimp on the butter and sour cream. Texture is key to excellent consistency, so make sure to use the same amounts called for in this recipe.
Add in the rest of the ingredients. Taste layer by layer to adjust to your liking.

What can I add to make mashed potatoes more flavorful?

Garlic Mashed Potatoes – Increase the garlic by doubling or tripling the measurement for extra garlicky flavor.
Loaded Mashed Potatoes – Top with cheese, bacon bits, and chives for super flavors!
Mashed Sweet Potatoes – Swap baking potatoes for sweet potatoes and omit the sour cream and mayo for a healthier take on mashed potatoes!
Mashed Red Potatoes – If you prefer red potatoes, this recipe would be delicious with all red new potatoes.
Leave the skins on for added texture.

Tips for the Best Mashed Potatoes

Make Ahead Mashed Potatoes

Can I peel potatoes ahead of time for mashed potatoes? To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

To keep mashed potatoes warm: Follow the recipe, then transfer the potatoes to a slow cooker. Place on warm until you are ready to serve. I’ve used this method to keep the potatoes warm for up to 3 hours at a time.

Occasionally, you will need to give them a stir and add a splash of milk to keep them from sticking to the bottom and sides of the slow cooker pot.

For easier clean up, spray the slow cooker pot or use a slow cooker liner.

What to do with Leftover Mashed Potatoes

If you happen to have leftovers, store cooked mashed potatoes in an airtight container in the refrigerator for up to 3-5 days.

Here are some great recipes for leftover mashed potatoes! You can repurpose leftovers for delicious, new side dishes!

Reheating Mashed Potatoes

To reheat, microwave in one-minute increments until warm, stirring between heating.

How Many Mashed Potatoes Per Person?

For a large holiday dinner with other side dishes, take the number of guests and divide in half to see how many potatoes you will need for this recipe.

What can I substitute for milk in mashed potatoes?

Use half and half, whipping cream, or heavy cream in place of milk.

Why are my mashed potatoes gluey?

Overmixing using a stand mixer or hand-held mixer can result in gluey mashed potatoes. Use a hand masher for best results.

Homemade Mashed Potatoes

There’s nothing more American than homemade mashed potatoes! Rich and creamy, this recipe is easy to make and perfect for your holiday table or smothered by a stew or pot roast.

Course Side Dish Recipes

Cuisine American

Keyword Christmas, crowd pleasing recipes, potatoes, sides, Thanksgiving

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 313kcal

Author Anna Kate

Equipment

1 Potato Masher
1 Potato Peeler

Ingredients

5 pounds russet potatoes
3 tablespoons butter
½ cup Mayonnaise
½ cup Sour Cream
3 cloves garlic minced
salt and pepper to taste to taste

Instructions

Wash, peel and quarter potatoes.
Place the potatoes in a large pot with room for the water. Then, fill the pot with water until all of the potatoes are covered.
Place on the stove on high heat until boiling, then turn down to medium and cover for 30 minutes or until easily pierced with a fork.
When the potatoes are done cooking, carefully strain them into a colander. Then, add them to a large bowl and mash with a potato masher, handheld beater, or stand mixer.
Then, add in the butter, milk, sour cream, mayo, and garlic cloves. Mix well to combine.

Notes

If you are preparing these potatoes for a crowd, save your arm strength and use a stand mixer to whip these up a little quicker. Be careful not to overmix!

To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

Nutrition

The post How to Make the Best Mashed Potatoes appeared first on Southern Cravings.

Turkey Cheese Ball

Anna Kate — Tue, 15 Sep 2020 10:00:00 +0000

Make this turkey cheese ball to wow your dinner guests during the holidays. Perfect for fending off hungry guests, this easy Thanksgiving appetizer can be assembled and served in under 5 minutes. Whether you’re aiming to keep little hands busy on the big day or adding a quirky touch to your Friendsgiving, this cheesy centerpiece is sure to be a hit.

As Thanksgiving and Christmas are quickly approaching, potluck and party recipes that you can throw together for last-minute holiday gatherings are a must! I’ve made this turkey cheese ball for a few gatherings now, and every single time, I get so many compliments on how adorable it looks.

Since it’s not really even a “recipe” recipe, it’s a fun way to get your kids involved in helping in the kitchen! You can task them with this activity to entertain them while you put the finishing touches on Thanksgiving Dinner.

Why I Love This Recipe

Festive: A turkey cheese ball makes an adorable centerpiece for holiday gatherings.
Rich & creamy: The blend of different cheeses ensures every bite melts in your mouth.
Easy to make: This simple recipe can be assembled and served in under 5 minutes!
Versatile: Serve your turkey cheese ball with any of your favorite sides, like crackers, fresh veggies, or even crusty bread.

What Is A Turkey Cheese Ball?

A turkey cheese ball is a playful take on traditional cheese ball appetizers, designed to resemble a turkey. It’s one of my favorite ways to add a touch of festivity to holiday spreads!

Featuring ingredients like cream cheese, cheddar, and crunchy toppings, each bite is packed with bold, tangy, and comforting flavors. Plus, if you make your own cheese ball, you can really get creative with the mix-ins!

Think onions, red bell peppers, cayenne pepper, and Worcestershire sauce to add more depth and zest. In fact, you can use this Kraft cheese ball recipe if you’re up for it! For the ideal appetizer, serve it with a variety of crackers and veggies, allowing guests to choose their perfect pairing.

The Best Cheese For A Turkey Cheese Ball

If you’re making your own turkey-shaped cheese ball, choosing the perfect cheese is essential to impress your guests! Here are some of the best options to try:

Cream cheese: A staple in almost all cheese ball recipes, cream cheese provides a creamy and easily moldable base that complements most other flavors.
Sharp cheddar: Cheddar lends a rich, tangy flavor. When it’s grated and mixed in, it gives the cheese ball a savory depth.
Blue cheese: For those who love a robust flavor, blue cheese can add a pungent kick. It pairs nicely with sweeter ingredients like dried cranberries or blueberries.
Gouda: Gouda offers a mild, slightly sweet flavor, making it a great choice as well.
Monterey Jack: I love Monterey Jack because of its mild flavor and ability to blend well with other cheeses and ingredients.
Feta: Feta is crumbly, salty, and tangy, and can add a Mediterranean twist to your cheese ball. It’s especially delicious when paired with olives or sun-dried tomatoes.
Goat cheese: Goat cheese provides a soft, creamy texture and tangy flavor profile. If you’re using goat cheese, consider adding herbs like thyme, rosemary, or dill.

Ingredients For This Turkey Cheese Ball

Prepared cheese ball: The star of this recipe! I recommend a basic cheese ball, but you can use a pineapple cheese ball, a cheese ball without nuts, ham, turkey, or whatever you fancy! You can also pick up a store-bought version from the grocery store.
Candy eyes: I usually have the best luck finding edible candy eyes on Amazon, but you may be able to find them in the baking aisle of large craft stores. If you can’t find candy eyes, try small purple carrot slices or gel food coloring.
Pretzel sticks: To make the turkey tail! You can also add thin carrot sticks for a fresh twist. Or, just use regular-shaped pretzels.
Candy corn: Acts as the turkey’s nose. You can also use a piece of bell pepper, carrot, or any other bright vegetable that could act as the nose.
Ritz crackers: To surround the turkey cheese ball for dipping. Feel free to use any buttery cracker you prefer, or swap in other cracker varieties.

How To Make A Turkey Cheese Ball

This recipe is incredibly simple to create and fun to make. The handy tips below and a few minutes in the kitchen will have everyone at the party asking just how you did it!

Step 1: Remove A Cheese Scoop

First, take your cheese ball and scoop out a tiny chunk of cheese from the bottom. Hang on to this because you will be using this scoop of cheese later as “glue” for the eyes and feathers.

Step 2: Insert The Pretzel Sticks

Flip the cheese ball over and place it on a plate or serving platter. Using pretzel sticks, poke one in the front of your cheese ball to create a turkey neck, and then poke several pretzel sticks in the back to make turkey feathers.

Step 3: Decorate The Turkey Face

Using the scoop of cheese as glue, stick your candy corn onto the turkey neck pretzel stick. Then, add the edible candy eyes.

Step 4: Add The Final Touches

Surround the “bird” with crackers and your turkey-shaped cheese ball is ready for his big debut. Watch as your guests devour it!

Surround the “bird” with crackers and your Turkey Cheese ball is ready for his big debut!

More Thanksgiving Appetizer Ideas

If you need even more appetizers to complete your Thanksgiving menu, check out some of my favorites like these:

Recipe Variations

Fruit: Add chopped dried cranberries for a sweet twist.
Salty: Swap pecans with crushed pretzels for added saltiness.
Smoky: Mix in some smoked paprika for a smoky undertone.
Spicy: Add finely chopped jalapeños for extra heat.
Roasted garlic: Incorporate some roasted garlic for a deeper flavor.
Sun-dried tomatoes: Mix in sun-dried tomatoes for a Mediterranean twist.
Herbs: Add some freshly chopped herbs like dill or chives for a freshness factor.

Tips For The Best Cheese Ball

If you’re making your own turkey cheese ball, keep these tips in mind:

Soften the cheese: Make sure the cream cheese is softened so it mixes more easily.
Toasted nuts: Toast any nuts beforehand to intensify their flavor.
Shape: For an even turkey look, make sure your cheese ball is well-rounded.
Refrigerate: Keep the cheese ball refrigerated until serving time.
Chill before shaping: If the cheese ball mixture is too soft, refrigerate it before shaping.

What To Do With Leftovers

In the unlikely event that you can’t finish your turkey-shaped cheese ball, follow these storage tips:

Fridge: If you don’t eat the whole cheese ball, store leftovers in an airtight container for up to 3 days.
Freezer: Cheese balls can be frozen for up to a month without the crackers. When you’re ready to eat again, just thaw it in the fridge.
Prep ahead: The cheese mixture can be prepared a day or two in advance and shaped just before serving.

Additional Recipes

For a complete holiday spread, add these mains and side dishes to the menu:

Frequently Asked Questions

Can this recipe be made vegan?

Of course! There are many vegan cream cheese and shredded cheese varieties available that will work perfectly for this recipe. You’ll also want to double-check the ingredients in the crackers to make sure they don’t contain milk ingredients.

How long can this sit out at a party?

It’s best to eat the turkey cheese ball within 2 hours to ensure it stays fresh and flavorful. If it’s going to be any longer than that, wrap it up and store it in the fridge.

What can I do if my mixture is too dry?

If your mixture is too dry, you can add a bit more cream cheese or a splash of milk to adjust the consistency. From there, just mix it thoroughly until you achieve the desired texture.

Easy Turkey Cheese Ball

Make this turkey cheese ball to wow your dinner guests during the holidays. Perfect for fending off hungry guests, this easy Thanksgiving appetizer can be assembled and served in under 5 minutes. Whether you're aiming to keep little hands busy on the big day or adding a quirky touch to your Friendsgiving, this cheesy centerpiece is sure to be a hit.

Course Appetizer Recipes, Snack

Cuisine American

Keyword Cheese, Cheese Ball, Holiday

Prep Time 5

Total Time 5

Servings servings

Author Anna Kate

Equipment

Ingredients

Instructions

Take your cheese ball and scoop out a tiny scoop of cheese from the bottom. Set aside. Use this scoop of cheese later as “glue” for the eyes and feathers.
Using pretzel sticks, poke one in the front of your cheese ball to create a turkey neck, and then poke several pretzel sticks in the back to make turkey feathers.
Using the scoop of cheese as a glue, glue your candy corn onto the turkey neck pretzel stick. Then, add the eyes.
Place on to a service dish and surround the “bird” with crackers. Serve & Enjoy!

Notes

*A store bought or homemade cheese ball will work for this recipe.

Nutrition

Serving: 1

The post Turkey Cheese Ball appeared first on Southern Cravings.

Baked Spinach and Artichoke Dip

Anna Kate — Fri, 21 Feb 2020 18:26:02 +0000

Baked Spinach and Artichoke Dip is a classic party food! So creamy, delicious and easy to put together, you can assemble and bake this crowd-pleaser in less than one hour.

The thing I love about this recipe is that I mix and bake all in one oven-safe dish for easy clean up and preparation. Anyone can throw this together and it will definitely be a hit at a tailgating party, family get together, or to go with a charcuterie platter!

I love artichokes, and I love the flavor these add to the recipe! You could try using marinated artichokes, but I find the ones in brine work perfectly for this recipe.

Ingredients for Baked Spinach and Artichoke Dip

Mayonnaise – Duke’s is a favorite of mine, but any brand will do.
Parmesan Cheese – This recipe uses both grated and shredded.
Artichoke Hearts – Use a can of these drained and chopped.
Garlic – Prepared, minced garlic will work just fine.
Spinach – You can use fresh spinach sauteed in olive oil until wilted, or frozen spinach. If you use frozen, make sure it’s defrosted and drained well before using.

A word of warning: The first time I mentioned to someone I was bringing baked artichoke dip with mayonnaise, noses were promptly turned up. Once it is baked, this does not taste anything like mayo. Even the biggest mayo haters won’t taste it.

How to Make Cheesy Baked Artichoke Dip

There is no need to grab a jar of the store bought stuff, you can have this dip all from scratch.

It’s really as simple as mixing up all the ingredients (except the shredded cheese).

Then, baking until the top is golden brown and it’s bubbling around the edges.

The mayo makes this dip so creamy. And the melted Parmesan on top gives the finished version a bit of a bite at the end!

Tip: When baking the mayonnaise and Parmesan will release a little bit of oil, which will rise to the top of the dish. Blot excess oil by dabbing a paper towel on top, if desired.

What chips go with artichoke dip?

I serve this with toasted bread, but here are some other ideas:

Crackers
Tortilla chips
Pita chips
Corn chips
Veggies

Can you heat up artichoke dip?

Another great reason to make this is that leftovers heat up easily. Preheat the oven to 350F degrees and pop it in for about 20 minutes.

Baked Spinach and Artichoke Dip

Baked Spinach and Artichoke Dip is a classic party food! So creamy, delicious and easy to put together, you can assemble and bake this crowd pleaser in less than one hour.

Course Appetizers

Cuisine American

Keyword appetizers

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 364kcal

Author Anna Kate

Equipment

Glass Casserole Dish (9×13)

Ingredients

14 ounces artichoke hearts drained and chopped
1 cup mayonnaise
1 cup spinach sauteed or frozen
1 cup Parmesan cheese grated
⅓ cup Parmesan cheese shredded, for topping

Instructions

Drain and chop the artichoke hearts and place in a mixing bowl or oven-safe serving bowl.
To the artichoke hearts, add the mayo, grated Parmesan, and spinach. Mix well.
Pour ingredient mixture into an oven-safe dish and top with shredded Parmesan.
Bake at 375F degrees for 30 minutes, until the cheese has melted and the edges are bubbling.
Serve with bread, veggies, crackers or chips!

Notes

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

Nutrition

The post Baked Spinach and Artichoke Dip appeared first on Southern Cravings.

Caprese Salad Recipe

Anna Kate — Wed, 12 Feb 2020 16:08:47 +0000

This Caprese appetizer recipe is an elegant dish made with mozzarella cheese pearls, cherry tomatoes, fresh basil and topped with a drizzle of olive oil and balsamic glaze. Toss this together for a quick appetizer or salad in just five minutes!

We love to entertain family and friends, and simple appetizers are what make hosting such fun! This recipe takes as long as opening the containers and tossing them in a bowl, but the presentation is beautiful.

The bright, vibrant colors from the tomatoes pop against the perfectly round mozzarella pearls…and the contrast between the balsamic glaze and basil…It’s a beautiful cross between a salad and appetizer that anyone can throw together for any last minute party.

Caprese Salad (also known as insalata caprese) is actually an Italian salad from the island of Capri. It’s made from only a handful of fresh ingredients. You can even add this to a green salad or place on toothpicks to serve as finger food.

How to Make a Caprese Appetizer

It’s as simple as adding the cherry tomatoes and mozzarella pearls, tossing them with olive oil, salt and pepper, then garnishing with fresh basil and balsamic glaze.
A couple of tips I recommend…

Use whole cherry tomatoes for ease. I don’t slice these because they become almost acidic tasting after they sit in their own juices. Plus, slicing slows down the recipe prep time!

You can use the regular sized or mini mozzarella pearls (drained, of course!). It’s just a matter of preference.

I prefer to buy balsamic glaze already made in the bottle. We love Bertolli! You can find this in your grocery store near the spices and vinegar. We keep this on hand all the time to top pastas, salads, sandwiches…anything that is still long enough!

Adding torn, fresh basil is 100% necessary! I (kind of) chiffonade the basil by stacking the leaves and rolling them into a cigar shape. Then, I cut across the “cigar” of basil leaves. You can also just tear the leaves into small strips. It doesn’t have to be perfect.

Is Caprese Salad healthy?

With only a few, fresh ingredients, I’d say it’s on the healthier end of the appetizer spectrum.

I hope you enjoy this simple recipe as much as I do! Let me know what you think in the comments below.

Easy Caprese Appetizer Recipe

Keyword caprese, salad, summer

Prep Time 5

Total Time 5

Servings

Calories 148kcal

Author Anna Kate

Ingredients

12 ounces mozzarella pearls drained
1 pint cherry tomatoes rinsed
2 tablespoons olive oil
½ cup fresh basil chiffonade or torn
balsamic glaze
salt and pepper to taste

Instructions

Drain mozzarella pears and place in a serving bowl.
Rinse and drain cherry tomatoes. Add to the bowl of cheese.
Chiffonade (or tear into strips) basil leaves, and add to the tomatoes and cheese.
Add olive oil, salt and pepper, and toss until ingredients are evenly coated.
Drizzle with balsamic glaze.
Refrigerate until ready to serve!

Nutrition

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Sauteed Green Beans with Almonds

Anna Kate — Mon, 30 Sep 2019 18:50:10 +0000

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

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

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

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

Why You’ll Love This Recipe

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

What Are Green Beans Almondine?

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

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

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

Ingredients For Green Beans Almondine

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

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

How to Make Green Beans And Almonds

Step 1: Prep The Green Beans

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

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

Step 2: Toast The Nuts

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

Step 3: Sauté The Shallots

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

Step 4: Toss In The Beans

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

Step 5: Add The Almonds

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

What To Serve With Green Beans and Almonds

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

Recipe Variations

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

Tips For The Best Recipe

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

What To Do With Leftovers

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

Additional Recipes

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

Frequently Asked Questions

What is the difference between green beans and haricot verts?

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

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

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

Can I use a different type of nut?

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

Perfect Green Beans Almondine

Course Side Dish

Cuisine American

Keyword green beans, holiday sides, side dishes

Prep Time 5

Cook Time 12

Total Time 17

Servings people

Calories 109kcal

Author Anna Kate

Ingredients

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

Instructions

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

Nutrition

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