Quick & Easy Side Dishes | I Heart Recipes

Southern Sweet Cornbread

Rosie — Sat, 23 Nov 2024 00:37:20 +0000

If you’re looking for the perfect side dish, this Southern sweet cornbread recipe is a winner! The recipe’s simplicity can’t be beat – just a few ingredients get you a moist, sweet cornbread with Southern roots.

Let’s talk cornbread, Cousins! Now, if there’s one thing I’m known for, it’s I Heart Recipes cornbread. It’s a Southern staple and one I love to make to pair with an endless number of recipes. I have many recipes for Southern cornbread on my blog – like savory Southern cornbread made with bacon drippings, jalapeno cornbread with a kick, and even a classic hot water cornbread recipe. Readers absolutely LOVED the very first homemade sweet cornbread recipe I posted many years ago, so I figured it was high time to give this recipe a good ol’ Cousin Rosie makeover and make it even BETTER.

Southern Sweet Cornbread for the Holidays

This Southern sweet cornbread is simply the best. It’s far better than Jiffy cornbread mix and all those other store-bought cornbread mixes out there. It always comes out so buttery and moist with just the right amount of sweetness. It’s my favorite cornbread recipe to make for holidays and parties cause it’s always such a crowd-pleaser!

My updated sweet cornbread recipe now makes MORE cornbread! Same simple ingredients, same delicious outcome, but now a bigger serving so you can bring this classic Southern side dish to any gathering. The people wanted more, and who am I to deny the people what they want?! I doubled my original recipe, making this cornbread the best recipe for a 9 x 13 baking dish.

What is the difference between Southern cornbread and sweet cornbread?

A traditional southern cornbread has a much more savory taste from ingredients like bacon fat. It’s also typically more dry and crumbly. Sweet cornbread, like the name implies, is made with a hint of sweetness from sugar or honey and tends to be much more moist, almost cake-like. Sometimes, you’ll see sweet cornbread called “Northern cornbread” since the sweet flavor is more common in Northern states. What makes THIS cornbread recipe the perfect southern sweet cornbread mix? It’s sweet and moist but still has that iconic cornbread flavor thanks to the perfect balance of flour, cornmeal, and salt. It’s not overly sweet or too cakey. Serve it with a pat of butter or a drizzle of honey – the best of both worlds!

Ingredients for Homemade Sweet Southern Cornbread

You only need a handful of ingredients for this homemade cornbread recipe – and I’ll let you in on a few secret ingredients I include to make the most moist cornbread you’ve ever had! Be sure to check out the recipe card at the end of the post to see the exact ingredient measurements. Here’s your shopping list!

Vegetable Oil: another key ingredient for that perfect tender texture… I’m tellin’ y’all, ain’t no one wants their Southern cornbread crumbly!
All-Purpose Flour: I adjusted my original recipe to make it with AP flour instead of self-rising flour since more folks tend to have all purposes on hand.
Baking Powder: helps the cornbread rise for that perfect fluffy texture.
Yellow Cornmeal: my old recipe used a mixture of yellow and white cornmeal. In this one, I just use yellow.
Brown Sugar & White Sugar: the mixture of sugar is one of my key ingredients in this sweet cornbread. White sugar gives it the classic hint of sweetness, while brown sugar is warm and deep. It is truly the best combo!
Salt: just a pinch helps balance all the recipe’s flavors.
Salted Butter: I make this cornbread so moist with a LOT of salted butter.
Eggs: to bind the ingredients.
Milk: adds moisture and helps bring everything together.

Ingredient Swaps and Subs for Sweet Cornbread

Sometimes we don’t have everything we need to make a recipe… I get it, fam. Been there! Of course, I’ll always recommend following my recipe for the best results. But if you find yourself in a pinch, here are some quick ingredient swaps that will still get you a delicious homemade cornbread.

Light or Dark Brown Sugar: it doesn’t make much of a difference if you use light or dark brown sugar, so use what you have. Dark brown sugar might slightly darken your cornbread, giving it a deeper, warmer sweetness.
Unsalted Butter: if you only have unsalted butter on hand, go ahead and use it! Just double the salt measurement.
Milk: you can use your preferred type of milk. I like whole milk for a creamier consistency. Buttermilk will also help add extra moisture and richness to the cornbread, so it’s a great swap for milk!
Sour Cream: don’t have milk on hand? Use sour cream or Greek yogurt! Both will add a subtle tang to your cornbread, which balances with the sweetness of the sugar.

How to Make Southern Sweet Cornbread

Y’all know, like many of my recipes, I have a video tutorial that shows you how to make this sweet cornbread recipe step by step. You can find it below or hop on over to I Heart Recipes on YouTube and click that subscribe button! I’m always posting new or updated recipes to keep my cousins in the loop with what I’m making.

Ready to learn how to make this easy cornbread recipe? Follow these super simple steps!

Combine your dry ingredients in a large mixing bowl – flour, cornmeal, sugar, salt, and baking powder. Give it a good mix with a whisk.
Next, add the wet ingredients – eggs, milk, vegetable oil, and butter. Mix until everything is just combined and you see no clumps of flour.
Pour the cornbread batter into a greased 9 x 13 baking dish and pop it in the oven at 350 degrees for 35-40 minutes.

That’s it! Three simple steps to get you the most delicious cornbread. This is one of my favorite cornbread recipes I have because it’s the perfect balance of sweet and classic cornbread flavor. Those crispy edges and soft, moist center make for the perfect bite! Not only is this recipe the perfect holiday side dish (a must-have holiday dish, if you ask me 😉), but it pairs perfectly with everyday recipes too – from spicy chili to savory smothered pork chops and so much more.

Tips and Tricks for the BEST Homemade Sweet Cornbread

Now, the best part about this sweet cornbread recipe is that it’s pretty tough to mess up. That being said, y’all know I got some Cousin Rosie tips up my sleeve to make sure you get the best cornbread every time. No matter how many different recipes you try, I am sure you’ll be coming back to this one again and again!

Be careful not to overmix the cornbread batter, or you will have dry and crumbly cornbread. Mix until the ingredients are just combined and you don’t see any lumps of cornmeal or flour.
You’ll want to use a whisk to mix the batter, rather than an electric mixer like a hand mixer. Be gentle; fold the ingredients together – it makes a huge difference!
When stored right, this homemade cornbread will stay fresh for at least two days (making it the perfect make-ahead dish for the holidays!). Wrap it up tight with aluminum foil, plastic wrap, or cover your casserole dish if it comes with a lid.
Leftover cornbread is good for up to 3 days at room temperature and longer in the fridge! Store it wrapped for the best taste.
You can also let this cornbread sit out on the counter for a day or two and use it to make cornbread stuffing or cornbread croutons.
If you find the edges of your cornbread are getting too dark before the center is firm, cover the dish with foil for the remainder of the baking time (be sure to cover those edges well).

What’s the best pan for making Southern sweet cornbread?

There are plenty of options for this one, fam. As you see in my recipe, I use a standard 9 x 13 glass baking dish. Some would say that a metal pan is superior for baking, but I think if you do it right, glass baking dishes work just fine! Either way, make sure you grease your pan with butter or baking spray!

You could also go the classic Southern cornbread route and bake this sweet cornbread in a preheated cast iron skillet. Skillet cornbread gets those to-die-for crispy edges and soft-and-tender insides. This recipe makes a bit too much for one skillet, so you’ll either have to half the recipe or split it into two equal-size skillets.

Finally, you could use a muffin tin to make sweet cornbread muffins! Those babies are perfectly poppable, a great side dish for any meal.

This sweet cornbread is a bit too sweet for me… how can I cut down on the sweetness?

If you’re not feeling the double sugar in this recipe, simply leave out the brown sugar. Now… do I recommend this? No, ma’am, I don’t! But I understand not everyone wants SWEET sweet cornbread. You can always add an extra touch of sweetness by serving with honey or homemade honey butter as the perfect addition.

How can I make Southern sweet cornbread a little more savory?

My favorite hack is to add diced jalapenos to make a sweet and spicy honey jalapeno cornbread! Cutting down on the sugar will help bring the savory flavor forward. You could also add shredded cheddar cheese.

Well, cousins, that’s all I have for you today! This Southern sweet cornbread is the best cornbread recipe I have (out of all of them!). It’s a hit with all family members and the perfect side for my holiday table. If you’re looking for a new favorite cornbread recipe, give it a try!

More Recipes for Cornbread Lovers from I Heart Recipes

Some of us Southern gals really love our cornbread. If that’s you, here are some more reader-favorite recipes to try!

Share a photo of your Thanksgiving spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

Southern Sweet Cornbread Recipe

An easy delicious southern sweet cornbread made with basic ingredients – it’s the perfect comfort food side!

Course Side Dish

Cuisine Southern/ Soul Food

Keyword Southern Sweet Cornbread

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Author I Heart Recipes

Ingredients

3 cups cups all purpose flour
1 tbsp baking powder
1 cup yellow corn meal
1/2 cup of brown sugar
1 cup of white sugar
1 tsp salt
2 stick of salted butter softened
4 medium sized eggs
2 1/2 cups of milk
1/2 cup of vegetable oil

Instructions

Combine the flour, baking powder, corn meal, salt, and sugar in a large mixing bowl.
3 cups cups all purpose flour, 1 tbsp baking powder, 1 cup yellow corn meal, 1/2 cup of brown sugar, 1 cup of white sugar, 1 tsp salt
Add the eggs, then pour the milk.
4 medium sized eggs, 2 1/2 cups of milk
Next add the vegetable oil and the butter.
2 stick of salted butter softened, 1/2 cup of vegetable oil
Mix everything until it's well combined, but be careful not to overmix.
Lightly oil a 9×13, and pour the cornbread batter into the casserole dish.
Bake on 350 for 35-40 minutes.
Serve and enjoy!

Video

10 Make-Ahead Thanksgiving Recipes

Rosie — Fri, 25 Oct 2024 16:24:56 +0000

Want to live like royalty this Thanksgiving? These make-ahead Thanksgiving recipes ensure a stress-free holiday. With a solid game plan and some expert-level prep work, you’ll be sipping and smiling with guests rather than stressing in the kitchen on Thanksgiving Day!

Hello, my Cousins! Today, we’re digging into the sweet subject of make-ahead Thanksgiving dishes. The hustle and bustle of the holiday season has nothing on a well-planned Thanksgiving meal that takes all the stress out of the big day. Want to put together a feast that’s fit for all the kings and queens in your crazy family? I gotchu!

How to Plan the Perfect Make-Ahead Thanksgiving Menu

If the thought of beginning your Thanksgiving prep days ahead of time stresses you out, I encourage you to take a breath and chill out. I’ve got some insights, tricks, and some might say clever Cousin Rosie tips that will take the stress out of planning the perfect Thanksgiving meal.

Fam, it’s all about the planning, prepping, and careful execution of a fool-proof recipe rotation. Ain’t nobody got time for a lot of stress, chaos in the kitchen, and an overflowing oven. With this make-ahead Thanksgiving plan, Great Aunt so-and-so won’t be popping into the kitchen constantly asking, “Can I help with something?!” No ma’am! This plan will easily make Thanksgiving your favorite holiday – and then you can take all these lessons learned and roll them on over for every holiday you host.

First things first, what equipment do you have to free up oven space? I’m talking about slow cookers, air fryers, and microwaves. Next, focus on side dishes and desserts – these are the easiest Thanksgiving dishes to make ahead of time. Finally, it all comes down to cooking time and priority. Start early on Thanksgiving morning, getting those easily reheatable dishes cooked right away so the main event can have its time in the oven without rushing.

Now, without any more yabbering from the Cousins Rosie gallery, let’s dive into the world of make-ahead Thanksgiving recipes that will turn your Turkey Day into a smooth operation!

7 Make-Ahead Thanksgiving Sides

Let’s start with side dishes. A casserole dish is a powerful vessel that’s easily stored in the fridge or freezer and can be popped in the oven while the turkey rests. Prepare these make-ahead recipes a day or two in advance to get off to a great start!

1. Roasted Vegetables

Roasted vegetables never go out of style, especially on a holiday menu. Bust out the roasting pan a day ahead of time and get cooking with some herbs and olive oil. Anything from sweet potatoes to Brussels sprouts, carrots, and parsnips can be roasted the day before, stored in a casserole dish or airtight container, and reheated quickly in the oven on Thanksgiving Day. Here are some roasted vegetable recipes to make ahead of time:

2. Candied Yams

Here’s where we’re putting our alternative cooking methods to work! Candied yams can be prepped up to 2-3 days ahead of time. Follow the recipe directions up until cooking, then pop the prepared dishes into the freezer. The night before, put the dishes in the fridge to thaw and get them cooking in the morning or early afternoon so they’re ready right on time for dinner. Here are the sweet Southern candied yams I recommend making ahead of time:

3. Cranberry Sauce

Sweet and tangy cranberry sauce really is THAT GIRL on Thanksgiving day. Nothing hits quite like a homemade cranberry sauce… especially that canned nonsense. Now, I know it’s tempting to take one item off your list and just grab a few cans of jellied cranberry sauce. But once you try this homemade recipe, you’ll think twice. Fresh cranberries are mixed with sugar and citrus… it’s giving FLAVOR! Let it bubble until the cranberries burst and the sauce thickens up. Let it cool completely, and then store it in the fridge until the big day. It can be made up to 2 days ahead of time, and there she is, waiting in the wings for her time to shine! You can find my deliciously zingy, sweet, homemade cranberry sauce recipe here.

4. Dressing Casserole

Dressing is definitely a make-ahead dish you can play around with. You can make it with bread or cornbread, sausage, or turkey. It’s all up to you! Prep it ahead, combine the ingredients in a baking dish, and freeze that beauty until it’s ready to bake. On Turkey Day, it can be one of the first things in the oven. It’ll be fluffy on the inside, crispy on the outside, and perfectly warm and comforting – a favorite holiday dish! Browse these dressing recipes and pick your fave to make ahead:

5. Green Beans

Green beans are another one of those Thanksgiving sides that often gets downgraded to canned ingredients because it’s quick and convenient when you’re overwhelmed with cooking. No more of that in this house, Cousins! Fresh green beans can be prepped the day before Thanksgiving. Blanch them, chop them up, and store them in the fridge with other prepped ingredients. The next day, toss everything together. Most green bean recipes are quick in the oven, so they’re the perfect dish to bake while the turkey rests right before show time.

Another easy make-ahead Thanksgiving side is green bean casserole. This one can be made up to a week ahead of time and stored in the freezer until Thanksgiving Day. Take your pick from these recipes for flavorful green beans:

6. Collard Greens

Sticking with the greens theme – you may not think collard greens are the best make-ahead Thanksgiving recipe, but I am here to prove you wrong! Cabbage and collard greens are both Southern holiday staples. The best part is they cook up quick in most cases, so a little prep ahead of time will save stress on the big day. These collard greens recipes can be prepped a day or two in advance, then sauteed up day-of to refresh all that flavor. They store beautifully, so even if you fully make them the day before, they will still be a flavorful, comforting Thanksgiving side dish you can’t pass up.

7. Dinner Rolls

Dare I say that dinner rolls are the unsung heroes of holiday meals? No matter what kind of rolls you serve, they’re perfect for making a little everything sandwich, scooping up extra gravy, and picking apart to keep your mouth full when that holiday dinner discourse gets a little too heated for your liking. They’re also the perfect make-ahead Thanksgiving recipe. Homemade dinner rolls can be prepped days ahead of time, frozen, and then baked on Thanksgiving Day. Choose from classic dinner rolls to something with a little more flavor with these go-to recipes:

3 Make-Ahead Thanksgiving Desserts

Okay, fam. Now that we’ve exhausted the make-ahead Thanksgiving side dishes list, it’s time to move on to the other make-ahead moment: desserts. Most of these dishes can be fully prepped days ahead of time, made the day before, first-thing on Thanksgiving morning, or baked in the oven while you’re at the table enjoying your stress-free Thanksgiving dinner.

1. Holiday Pies & Cheesecakes

No holiday dinner is complete without pie. Whether it’s pumpkin or peach, apple or sweet potato, pies and cheesecakes can always be made ahead of time and frozen. Reheat or bake on the day of, and dessert is served. You can even make and freeze homemade pie crusts or graham cracker crusts up to a week ahead of time, so you have everything you need ready to go. Here are my best make-ahead Thanksgiving pies:

2. No-Bake Desserts

This might be a no-brainer, but any no-bake dessert is the perfect make-ahead Thanksgiving dish. It requires no oven time or reheating – you can simply make these sweet treats a day ahead and store them in the fridge until you’re ready to serve. If your crew isn’t full of pie people, these dessert options are smart to have on hand:

3. Bars, Cookies, & Holiday Fudge

An assortment of desserts is always a good idea for a Thanksgiving feast. If you’re hosting a big crowd, providing a little bit of everything means everyone will find a sweet treat they love. These recipes can all be made a few days ahead of time and stored perfectly fine at room temperature, in airtight containers, in resealable plastic bags, or in a covered baking dish. Better yet? Assign these desserts to the fam! If anyone wants to contribute to and take some stress off your shoulders, a dessert is the perfect way to help.

So, there you have it, Cousins! Ten easy make-ahead Thanksgiving dishes and 50 recipes to choose from that will have you hosting like a superstar. With a little bit of planning and some dedicated prep time, you can actually have a great Thanksgiving with your guests rather than stressing out in a hot kitchen all day long.

Thanksgiving is about so much more than the food. It’s the love, laughter, and memories you share with family and friends. Don’t get bogged down in the mess and stress of non-stop timers and an overworked oven. Now go on and get planning, and have a happy Thanksgiving!

Share a photo of your Thanksgiving spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

Homemade Turkey Gravy

Rosie — Fri, 27 Sep 2024 17:56:18 +0000

This homemade turkey gravy recipe is made with the rich and flavorful Turkey drippings from your holiday bird. With the simple addition of one extra ingredient, you’ll have a delicious homemade gravy in minutes!

Hi friends! Today, I’m sharing a classic – my homemade turkey gravy recipe! Now, what does a flavorful gravy pair best with? That’s right – roast turkey and mashed potatoes, making this a must-have Thanksgiving dish that belongs on your holiday menu.

In my mind, a delicious gravy is the perfect finishing touch to a tasty meal. You can drizzle gravy all over your plate, pairing it with turkey, chicken, roast beef, on top of mashed potatoes, or even over stuffing. The best gravy adds hearty flavor and moisture to your plate. It’s truly the perfect sauce.

I’ve made tons of recipes with gravy in the past—my smothered pork chops with gravy, roasted chicken with gravy, and classic biscuits and gravy, to name a few. I looooove me some gravy, y’all. But nothing beats an easy homemade gravy recipe made from those tasty turkey pan drippings. That’s GOLD at the bottom of your roasting pan. So, instead of tossing it out, I’m going to show you how to turn it into the best homemade turkey gravy you’ve ever had.

Ingredients for Homemade Turkey Gravy

When I say this recipe is made with simple ingredients, I mean it now more than ever, y’all. You only need TWO ingredients to make the best turkey gravy recipe. Of course, there’s room for optional additional ingredients, but we’ll get into that later. For now, all you need to make this tasty homemade gravy is:

Turkey Drippings: all that juice, fat, and run-off from your holiday bird that collects in the bottom of the pan. We want all of it – the excess fat, the chunks, save it all.
All-Purpose Flour: a few tablespoons of flour will bring this easy turkey gravy to the right consistency – taking it from liquid gold to a flavorful, thickened sauce.

How much leftover drippings do I need to make turkey gravy?

I used about 5 cups of drippings to make my turkey gravy. However, keep in mind that the turkey drippings and broth I used came from a 10-pound turkey stuffed with onions and lemons. I thought I’d share that because a lot of people don’t usually get that much broth/drippings from their turkeys. Most turkeys will get 2, maybe 3 cups if they’re lucky. The lemons and onions added a TON of juice to my turkey, so I always have a lot of broth after I roast my turkey. It really all depends on the recipe you use.

What other ingredients can I add to my homemade turkey gravy recipe?

If you don’t have enough leftover drippings, you can absolutely use turkey stock or chicken stock to reach the right measurement. For example, if you only have 3 cups of drippings, you’ll need 2 cups of broth. Here are some other ingredients you can use to make a flavorful gravy:

Butter: if you don’t have much excess fat from your turkey drippings, use butter to make the roux! I will skim the fat from the top of my slightly cooled drippings (the fat rises to the top as it cools, making it super easy to skim right off) and use that since it has so much flavor. However, if you need more fat, butter is the perfect answer.
Seasonings: I used my Roasted Herb Turkey Recipe, which contains plenty of seasonings. Therefore, I didn’t add anything else. But feel free to season your gravy to taste! Salt, black pepper, poultry seasoning, and fresh herbs like rosemary and thyme are all great options.
Aromatics: again, it depends on the turkey recipe you use, but you can add additional aromatics like shallots, onions, and garlic to enhance the flavor of the gravy. You’ll want to chop any onions or garlic into super small pieces if you want a smooth gravy.

How to Make Turkey Gravy from Pan Drippings

So, now it’s time for me to teach y’all how to make the perfect turkey gravy using all that goodness from the bottom of the roasting pan – and it couldn’t be any easier! If you’re playing host this holiday season, a gravy boat filled with this liquid gold is a must-have on your Thanksgiving table.

Measure out your pan drippings. You’ll need at least 4.5 cups for this recipe. If you don’t have enough, use turkey or chicken broth to reach the right measurement.
Make a roux using the excess fat from the broth. Add the skimmed turkey fat (or butter) to a large saucepan and melt it over medium-high heat. Then, slowly start to add the flour, mixing as you go. Once the fat and flour mixture begins to turn golden brown, start to add the liquid.
Add the pan drippings, about one cup at a time, whisking continuously, until you’ve added all the broth. The constant whisking will prevent any lumps of flour from sticking and ruining the texture of your tasty gravy.
Simmer the turkey gravy over medium to medium-low heat, stirring until it reaches your desired consistency. This should take about 15-20 minutes. If you’re adding any extra seasonings, add them now – but remember to taste the gravy first!

That’s it, fam! You’ve just made the best turkey gravy recipe with only TWO ingredients. In my humble opinion, homemade turkey gravy beats out every gravy mix you can buy from the grocery store. You just can’t get that classic gravy taste with anything but fresh turkey gravy!

I Heart Recipes Turkey Gravy Video Tutorial

Follow along as I make this easy turkey gravy recipe on my YouTube channel! You’ll see just how easy it is to make a delicious, hearty, rich gravy from your Thanksgiving turkey with barely any added effort. While you’re there, be sure to subscribe to I Heart Recipes on YouTube, where I share tons of holiday recipes for y’all to make at home.

How to Make Turkey Gravy Without Pan Drippings

Let’s say you’re making a turkey breast instead of a whole turkey, or maybe you’re making a prime rib roast for Thanksgiving. How do you still get that classic turkey gravy recipe without the turkey drippings?! Just use broth, seasonings, and aromatics! It’s a few more ingredients but not a whole lot of effort.

Follow the recipe as written, but swap in chicken, beef, or turkey broth for the drippings.
Sauté some onions, shallot, and garlic before making your roux – this will add extra flavor to your gravy like you’d get with pan drippings.
Season the gravy to taste using salt, pepper, poultry seasoning, and fresh or dried herbs.

Tips and Tricks for the BEST Homemade Turkey Gravy

Want some tips to make this classic Thanksgiving recipe even better? A homemade gravy is the best way to complete a meal, so it better be delicious! Here are some Cousin Rosie tips to make this already easy recipe even better.

Add the turkey drippings to the flour mixture slowly, or else you’ll end up with a lumpy gravy! The easiest way to get a smooth gravy is to whisk constantly while adding the broth.
Remember, gravy thickens as it cools, so if your gravy doesn’t seem to be thickening while it cooks, avoid the temptation to add more flour. Too much flour will leave your gravy with that gross raw flour taste. Instead, take it off the heat for about 10 minutes to see if it thickens.
If your turkey gravy tastes bland, add some umami flavor with Worcestershire sauce or soy sauce. Just a small amount, like a tablespoon or less, will give your gravy a whole new depth of flavor.
Store any leftover gravy in an airtight container in the fridge for up to 4 days. You can reheat the gravy in the microwave or in a small saucepan on the stovetop. Turkey gravy is freezer-friendly, too! Just store it in smaller servings that are easy to reheat when needed.

What to Serve with Homemade Turkey Gravy (Holiday Dishes from I Heart Recipes)

What pairs best with turkey gravy? Ohhh, Cousins, strap in! Whether you’re already prepping your Thanksgiving menu or just craving a hearty, soulful dinner with tasty gravy, here are some dishes to serve alongside your fresh, homemade turkey gravy.

Share a photo of your Thanksgiving spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

Turkey Gravy Recipe

Nothing beats homemade gravy! This turkey gravy made with pan drippings is savory, delicious and so simple to make.

Course Side

Cuisine Southern

Keyword turkey gravy

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Author I Heart Recipes

Ingredients

Turkey drippings about 5 cups
¼ cup all-purpose flour
1/2 cup reserved turkey fat or 4 tbsp butter

Instructions

Reserve approximately ½ cup fat from the turkey drippings.
1/2 cup reserved turkey fat
Add the fat to a pan over medium-high heat and, if solidified, allow the fat to melt. (If you don't have any turkey fat, sub with 4 tablespoons of butter).
Start sprinkling in some flour, about 1 tablespoon at a time, whisking as you do so.
¼ cup all-purpose flour
Once flour is whisked in, slowly whisk in the remaining turkey drippings (approximately 4-5 cups), about one cup at a time.
Turkey drippings
Continuously whisk ingredients together to avoid lumps.
Turn the heat down to low and simmer the gravy for 15-20 minutes, whisking occasionally to avoid sticking/burning.
Test gravy with a spoon to ensure it is your desired thickness.
Serve and ejnoy!

Video

14 Must-Have Thanksgiving Dishes

Rosie — Fri, 20 Sep 2024 16:20:35 +0000

Planning your Thanksgiving menu? Don’t let your family down! These must-have Thanksgiving dishes are some of my favorite recipes to serve during the holiday season.

We have officially entered holiday planning mode! It’s that time of year when we cook and bake non-stop and show people exactly how we get down in the kitchen.

Now, if you’re anything like me, you’ve already started planning or already HAVE planned your Thanksgiving dinner menu. I know some of y’all are reading this and thinking, “But Cousin Rosie, Thanksgiving is WEEKS away?!” Child, please! An amazing host ALWAYS plans in advance! For me, planning is easy because I always include my staple Thanksgiving dishes.

Traditional Thanksgiving Dinner, Done Southern Style

When Thanksgiving day rolls around, y’all know my holiday table will be packed with everyone’s favorite dishes. From traditional Thanksgiving foods to Southern specialties, my menu has it all. These must-have Thanksgiving dishes are easy and affordable to make (so I can always make several versions of them), and my family and friends look forward to them every year.

Now, here’s the thing… doing Thanksgiving day Southern-style means a whole TON of food. That’s why we plan so early, fam! We’re talking casseroles, multiple desserts, and plenty of sides. The fam will be lining up for second and third plates before you know it! To make planning your Thanksgiving spread as easy as possible, I’m breaking down my must-have Thanksgiving recipes into five main categories:

Must-Have Mains
Simple Sides
Classic Casseroles
Southern Staples
Crowd-Pleasing Desserts

These Thanksgiving dishes never fail me, and that’s exactly why I’m sharing them with y’all – cause we’re family, Cousins!

Before I jump right on into the best Thanksgiving dishes ever, I have to let you know that I made a whole holiday cookbook called A Cousin Rosie Holiday. It’s packed with tons of my favorite recipes – some I’ve never shared online before – that would all be perfect for your Thanksgiving spread. Pick it up, page through it, and start planning your perfect holiday dinner!

Now that I’m done yappin’ at ya, let’s dive right on into my must-have Thanksgiving dishes!

Must-Have Thanksgiving Mains

Everyone knows the turkey is the star of the show. But turkey isn’t your only main course option! Of course, you can’t beat a classic Thanksgiving turkey, but keep an open mind and open stomach for these main menu options.

Classic Thanksgiving Turkey

If you’re set on a traditional Thanksgiving feast, don’t skip out on the bird! The perfect roast turkey is moist and juicy, with crispy skin and succulent turkey gravy made from those golden pan drippings. If you want your turkey to be the star of your Thanksgiving table, here are some killer recipes:

Holiday Ham

If you’re not a fan of turkey (or poultry in general), you can always serve a holiday ham! My family usually enjoys ham at Christmas, but I have some pretty simple holiday ham recipes that would make for the perfect Thanksgiving meal!

Beef Roast

Beef is another protein option that’s less traditional for Thanksgiving but still the ultimate crowd-pleaser. Sometimes, a beef roast large enough to feed a holiday crowd might be a little out of budget, and that’s okay! It’s just another option. Here are some recipes you can try:

Simple Thanksgiving Sides

Now, on to MY favorite part of any holiday dinner: the side dishes! These are the recipes I typically double (or triple) to make sure I have PLENTY of leftovers. I’ll send containers home with the fam, I’ll snack on leftovers for days! Here are some of my favorite Thanksgiving side dish recipes.

Macaroni and Cheese

Homemade macaroni and cheese will always and forever be on my list whenever I have a special gathering. The ONE TIME I forgot to make my Southern-baked mac and cheese for a family gathering, I didn’t hear the end of it! I heard everything from, “How could you forget to make the mac and cheese?!” to, “Damn, really?!” Y’all, people don’t hold back when you forget the macaroni and cheese! Don’t make the same mistake I did… make one of these HELLA good mac and cheese recipes:

Mashed Potatoes & Gravy

I think everyone knows how to make mashed potatoes. If not, follow the recipe for my garlic cheddar mashed potatoes and just skip adding the cheddar! (Or… definitely add the cheddar.) Mashed potatoes are truly a staple when it comes to a traditional Thanksgiving dinner, but they MUST have gravy. Not just any gravy either! It has to be that good old-fashioned homemade turkey gravy, Boo! Believe it or not, the homemade turkey gravy recipe is easy to make.

Green Bean Casserole

Does it get much more classic than green bean casserole?! You get creamy goodness, fresh green beans, and the best part – crispy onions! I have a recipe for classic green bean casserole, or you can make more appetizer-friendly green bean casserole cups, too!

Mixed Vegetables

Of course, we have to keep it healthy with some vegetables! We’re indulging in just about every other dish on this list, so keep your guests happy with some fresh, healthy, tasty veggie recipes.

Classic Thanksgiving Casserole Recipes

Casseroles are great for many reasons. First, you can assign guests to bring a casserole, potluck style! Less work for you, more food for everyone around. Second, casseroles are just about endless – they feed everyone. Finally… well, who doesn’t love a casserole?! Here are some of my favorite casserole recipes to serve at any holiday dinner.

Cornbread Dressing

I MUST HAVE cornbread dressing on that Thanksgiving table! It’s NOT up for debate! My family loves dressing – both cornbread (a Southern must-have) and classic stuffing. Only one person in my family – my cousin Nicole – doesn’t like dressing. I’m really not sure what her issue is (she’s craaaaazyyyyyyy!), but I just don’t understand how one could not love dressing! It’s so moist and full of flavor. I have several cornbread stuffing recipes to choose from, but here are my favorites:

Sweet Potato Casserole

Yes, yes… sweet potato IS a Southern side dish, but it’s also a casserole, so it belongs in THIS section 😉 But real talk… sweet potato casserole is a true must-have Thanksgiving dish on any table, not just Black folks’ tables, y’all!! My sweet potato casserole is easy, sweet, and topped with a perfect crispy topping.

Southern Thanksgiving Staples

If you’re planning a Southern-style Thanksgiving dinner, then you have to toss out those classic Thanksgiving recipes and make room for some real, full-bodied flavor. Here are some must-have Southern Thanksgiving dishes you have to include this Thanksgiving holiday.

Candied Yams

As many of you know, candied yams are one of my signature dishes, so naturally, it makes my must-have Thanksgiving dishes list! My family simply goes crazy whenever I make them. The recipes I have are ALL fool-proof, so take your pick! Every time I make candied yams (or sweet potatoes, to those less-Southern folks), they are tender and spiced to perfection (thanks to my signature Rosamae Seasonings yams spice). Serve your yams with or without marshmallows; it’s up to you. One thing I WILL tell you is you will need to make at least two pans of candied yams because they go FAST.

Southern Collard Greens

If you grew up in a “soulful” household, you already know the deal! Southern collard greens are served EVERY holiday (and sometimes every Sunday). I’m talking about those real greens, not those canned sweet and tangy greens! I think a lot of people shy away from making homemade greens because they don’t know the proper technique, from cleaning to cooking. (FYI, did y’all know I have a video on how to properly clean greens?) Making Southern-style collard green is actually super easy, and I have a ton of recipes for you to choose from:

Potato Salad

A creamy potato salad might not be the first thing you think of when it comes to must-have Thanksgiving dishes, but let me tell YOU… ain’t nothing better than a rich, creamy Southern-style potato salad! It’s one of those side dishes that will end up on everyone’s plates, mixin’ in with the gravy and stuffing. It really is a must-have, trust me! You can go with classic potato salad like Grandma used to make, or you can try one of these tasty variations:

Must-Have Thanksgiving Desserts

Okay, fam, we’ve reached the best part of any holiday meal… DESSERT! Every Thanksgiving dinner needs at LEAST 3 dessert options, most of which will likely be pies. So, here’s my list of must-have Thanksgiving desserts you simply cannot forget about.

Holiday Pies

We simply cannot talk must-have Thanksgiving dishes without PIE. If you don’t have at least two pie options, you’re doing holidays wrong, my friends. Pie is the perfect way to end a Thanksgiving meal. Here are some recipes for classic Thanksgiving pies:

Bread Pudding

It’s Southern, it’s sweet, it’s everything you want it to be! Not only is bread pudding the perfect holiday dessert, but it’s also a super simple make-ahead Thanksgiving dish too because it tastes even BETTER the next day! Here are some easy bread pudding recipes that would make the most delicious addition to your Thanksgiving holiday:

Putting Together the Perfect Thanksgiving Feast with I Heart Recipes

Well, there you have it, Cousins! All of my favorite must-have Thanksgiving dishes, from mains to sides and desserts, all in one spot! The holidays are my favorite time of year – not just because I’m a food blogger and love cooking, but because family and friends gather around the dinner table to enjoy the dishes we sweated our BEHINDS off cookin’!

If this is your first Thanksgiving as host and main cook, don’t sweat it. Choose your favorite dishes from this list – they’re all great recipes that won’t let you down! Leave a comment down below to let me know which dishes you tried and loved – and have a happy holiday season!

Share a photo of your Thanksgiving spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

Southern Vegetarian Mixed Greens

Rosie — Tue, 23 Jul 2024 11:00:00 +0000

This Southern Vegetarian Mixed Greens recipe combines collard, Brussels sprout, cabbage, and mustard greens, sautéed with onions, bell pepper, garlic, and fresh thyme, then simmered with garlic and Rosamae Seasonings for a tender, flavorful dish. Serve hot as a nutritious and delicious main or side, perfect with cornbread or other Southern favorites.

Hey, y’all! It’s your girl, Rosie, back with a recipe that’s going to bring some serious soul to your kitchen. Today, we’re diving into a pot of Southern Vegetarian Mixed Greens that’s as wholesome as it is delicious. Packed with an array of greens and seasoned to perfection, this dish will have your taste buds singing and your guests coming back for seconds.

A Symphony of Greens: One of the things I love most about this recipe is the variety of greens it includes. We’ve got collard greens, Brussels sprout greens, cabbage leaves, and mustard greens all making an appearance. Each brings its own unique texture and flavor, creating a beautiful harmony in every bite. And trust me, this isn’t just your average pot of greens. We’re elevating it with a can of garlic basil diced tomatoes and some fresh thyme for that extra layer of flavor.

How to Make Southern Vegetarian Mixed Greens

Ingredients

2 bunches of collard greens: Washed and chopped
4 bunches of Brussels sprout greens: Leaves from the plant, washed and chopped
1 bunch of large cabbage leaves: Washed and chopped
1 bunch of mustard greens: Washed and chopped
1 can (14.5 oz) garlic basil diced tomatoes
1 large yellow onion: Diced
6 cups water
1 large yellow bell pepper: Diced
4 cloves garlic: Minced
2 tbsp Rosamae Seasonings Greens Seasoning
A few sprigs of fresh thyme
Olive oil for sautéing

Instructions

Prep Your Greens: First things first, make sure all your greens are thoroughly washed and chopped. We don’t need any gritty surprises in our dish!
Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add in your diced yellow onion, bell pepper, and minced garlic. Sauté until the onions are translucent and the peppers are tender. The aroma will be irresistible!
Add the Greens: Start adding your chopped greens to the pot. They’ll seem like a mountain at first, but don’t worry, they’ll cook down nicely. Stir occasionally to mix in the sautéed aromatics.
Season and Simmer: Pour in the can of garlic basil diced tomatoes, 6 cups of water, and 2 tablespoons of Rosamae Seasonings Greens Seasoning. Add a few sprigs of fresh thyme. Stir everything together, making sure the greens are well-coated with the seasonings.
Cook Low and Slow: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot, and let it cook for about 1 to 1.5 hours, stirring occasionally. The greens should be tender and infused with all those wonderful flavors.
Serve and Enjoy: Once your greens are tender and flavorful, remove the thyme sprigs and serve hot. These greens are perfect on their own or as a side to your favorite Southern dishes.

Southern Vegetarian Mixed Greens Tips and Tricks:

Spice it Up: If you like a bit of heat, add a pinch of crushed red pepper flakes when you sauté the onions and peppers.
Leftovers: These greens taste even better the next day, so don’t be afraid to make a big batch!
Pairing: Serve alongside cornbread for a true Southern feast.

If you enjoyed this dish, check out some of my other recipes!

Easy Stuffed Bell Peppers

Healthy Vegetable Stir Fry

Southern Style Vegetarian Meatloaf

Southern Vegetarian Mixed Greens

Southern Vegetarian Mixed Greens features a blend of tender greens, onions, bell pepper, garlic, fresh thyme, garlic basil tomatoes and Rosamae Seasonings to create a flavorful dish. Serve with cornbread for a classic Southern meal.

Course Main, Side

Cuisine Southern/ Soul Food

Keyword Southern Vegetarian Mixed Greens

Prep Time 45

Cook Time 1 30

Total Time 2 15

Servings servings

Author I Heart Recipes

Ingredients

2 bunches of collard greens washed and chopped
4 bunches of Brussels sprout greens leaves from the plant, washed and chopped
1 bunch of large cabbage leaves washed and chopped
1 bunch of mustard greens washed and chopped
1 can 14.5 oz garlic basil diced tomatoes
1 large yellow onion diced
6 cups water
1 large yellow bell pepper diced
4 cloves garlic minced
2 tbsp Rosamae Seasonings Greens Seasoning
A few sprigs of fresh thyme
Olive oil for sautéing

Instructions

Preparation of Greens: Thoroughly wash all greens to remove any grit. Once cleaned, chop them finely.
Sauté Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced yellow onion, diced yellow bell pepper, and minced garlic. Sauté until the onion becomes translucent and the bell pepper is tender.
Incorporate Greens: Gradually add the chopped greens to the pot, stirring occasionally. Allow the greens to cook down slightly to make room for more.
Add Tomatoes and Seasonings: Pour in the can of garlic basil diced tomatoes, 6 cups of water, and 2 tablespoons of Rosamae Seasonings Greens Seasoning. Add the sprigs of fresh thyme. Stir to ensure even distribution of the seasonings.
Simmer: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and allow the greens to cook for approximately 1 to 1.5 hours, stirring occasionally. The greens should be tender and flavorful.
Serving: Once the greens are fully cooked and tender, remove the thyme sprigs. Serve the greens hot, either as a main dish or a side.

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

Crispy Smashed Potato Salad with Tomato Basil Goat Cheese

Rosie — Sun, 30 Jun 2024 13:00:00 +0000

This crispy smashed potato salad combines perfectly baked baby potatoes with a creamy dressing made from yogurt, mayonnaise, garlic, and apple cider vinegar, all mixed with tomato basil goat cheese for a delightful twist. Garnished with fresh herbs and crispy potato bits, it’s a flavorful and crunchy side dish that’s sure to impress.

Hey y’all! It’s Rosie, and today I’ve got something special that’s going to make your taste buds sing and your heart do a little happy dance. We’re transforming the good ol’ potato salad into a crispy, creamy, and downright fancy dish. Say hello to the Crispy Smashed Potato Salad with Tomato Basil Goat Cheese. This isn’t just a salad; it’s a love letter to comfort food with a gourmet twist.

Imagine perfectly baked baby potatoes, crispy on the outside, tender on the inside, all mingling with a tangy, creamy dressing. And just when you think it can’t get any better, in comes the tomato basil goat cheese, adding a burst of flavor that’ll have everyone talking. This recipe takes the humble potato salad and turns it into a star.

The heart of this dish is the crispy smashed potatoes. Boiled just until tender, then smashed and baked to golden perfection, these potatoes bring a delightful crunch that contrasts beautifully with the creamy dressing. Don’t worry if they break apart a bit—that just means more crispy bits to love!

The dressing is a blend of yogurt, mayonnaise, minced garlic, apple cider vinegar, and Dijon mustard, with finely chopped red onion and dill pickles adding extra layers of flavor. It’s creamy, tangy, and zesty, and it comes together in a snap while your potatoes are getting all crispy in the oven.

Now, let’s talk about the tomato basil goat cheese. This little gem takes the salad from great to extraordinary. When mixed with the warm potatoes, the goat cheese melts slightly, creating a rich, velvety texture that’s simply irresistible. If you’ve never tried tomato basil goat cheese, this recipe is your perfect introduction.

Don’t forget the fresh herbs! A mix of dill, chives, and parsley adds a burst of freshness that ties all the flavors together. Not only do they enhance the taste, but they also make the dish look beautifully vibrant and inviting.

Here’s a quick rundown of what you’ll need and how to make this delightful salad. It’s simple enough for a weeknight dinner but fancy enough for your next potluck or family gathering.

How to Make Crispy Smashed Potato Salad

Ingredients

2 lbs baby potatoes
2 Tbsp extra virgin olive oil
2 Tbsp arrowroot powder (or cornstarch, optional)
2 oz tomato basil goat cheese
⅓ cup of yogurt
¾ cup mayonnaise
4 cloves minced garlic
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
¼ cup diced red onion
¼ cup dill pickles, finely chopped
Mix of fresh herbs: dill, chives, and parsley (about ½ cup chopped)

Instructions

Preheat the Oven: Start by preheating your oven to 425°F (218°C). This high temperature is key for achieving the perfect crispy texture on your smashed potatoes. While the oven is heating up, prepare a baking sheet by spraying it lightly with avocado oil to prevent the potatoes from sticking.
Boil the Potatoes: Rinse 2 lbs of baby potatoes under cold water to remove any dirt. Place them in a large pot and cover with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium, and let the potatoes cook for about 10 minutes. The potatoes should be tender enough to be easily pierced with a fork. Always check the largest potatoes to ensure even cooking.
Drain and Cool: After boiling, drain the potatoes in a colander, and rinse them with cool water. This stops the cooking process and makes them easier to handle. Lay the potatoes out on a clean kitchen towel to dry. Removing excess water is crucial for achieving that coveted crispiness.
Smash the Potatoes: Transfer the dried potatoes to the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with 2 tablespoons of arrowroot powder (or cornstarch, if you prefer). Using a large metal measuring cup or a flat-bottomed cup, gently press down on each potato to flatten it. Aim to get them as thin as possible without worrying about some breaking apart; these bits will become extra crispy.
Bake Until Crispy: Place the baking sheet in the preheated oven and bake for 50-60 minutes, or until the potatoes are golden brown and crispy. Check them occasionally to ensure they don’t burn, rotating the pan if needed for even baking.
Prepare the Dressing: While the potatoes are baking, prepare the dressing. In a medium mixing bowl, whisk together ⅓ cup of yogurt, ¾ cup of mayonnaise, 4 minced garlic cloves, 2 tablespoons of apple cider vinegar, and 1 tablespoon of Dijon mustard until well combined. Stir in ¼ cup of finely diced red onion and ¼ cup of finely chopped dill pickles. Place the dressing in the refrigerator to chill until you’re ready to assemble the salad.
Combine and Garnish: Once the potatoes are crispy and out of the oven, let them cool for about 5 minutes. This makes them easier to handle without falling apart. Chop the potatoes into bite-sized pieces, reserving the crispiest bits for garnish. In a large mixing bowl, combine the warm potatoes with 2 ounces of tomato basil goat cheese. The heat from the potatoes will slightly melt the cheese, creating a creamy texture. Add the prepared dressing and gently toss everything together until the potatoes are well coated.
Serve and Enjoy: Transfer the salad to a serving dish and garnish with the reserved crispy potato bits and a generous sprinkle of freshly chopped herbs (dill, chives, and parsley). This not only adds a burst of fresh flavor but also makes the dish visually appealing.

Why You’ll Love My Crispy Smashed Potato Salad

This Crispy Smashed Potato Salad with Tomato Basil Goat Cheese is a game-changer for your taste buds and your dinner table. Here’s why you’ll fall head over heels for this delightful dish:

Crispy Potatoes: Who doesn’t love a good crunch? These smashed baby potatoes are baked to golden perfection, offering that irresistible crispy texture on the outside while remaining tender on the inside. It’s the best of both worlds in every bite.
Flavor Explosion: The combination of tangy tomato basil goat cheese and a zesty, creamy dressing makes this salad a flavor powerhouse. Each ingredient is carefully chosen to complement and enhance the others, creating a harmonious and delicious balance.
Easy to Make: Despite its gourmet appearance and complex flavors, this recipe is straightforward and easy to follow. You don’t need to be a master chef to whip up this impressive dish. Perfect for weeknight dinners or a standout side for special occasions.
Healthy Twist: Using yogurt in the dressing adds a healthy twist without sacrificing any of the creaminess or flavor. Plus, the fresh herbs not only add a burst of color but also pack in some great nutritional benefits.
Versatile and Customizable: This salad is incredibly versatile. Serve it warm or chilled, as a side dish or a light main course. You can also tweak the herbs and other ingredients to suit your personal taste. It’s a flexible recipe that you can make your own.
Eye-Catching Presentation: With its vibrant colors and inviting textures, this salad is as beautiful as it is delicious. It’s sure to impress your family and friends, making it a fantastic choice for gatherings and potlucks.

How to Save and Serve Smashed Potato Salad Leftovers

If you find yourself with some leftover Crispy Smashed Potato Salad with Tomato Basil Goat Cheese (which, let’s be honest, might be a rare occurrence because it’s just that good), don’t worry—I’ve got you covered on how to store and serve those delicious leftovers.

Storing Leftovers

Cool Completely: Before storing, make sure the salad has cooled to room temperature. This helps prevent condensation, which can make the potatoes soggy.
Use an Airtight Container: Transfer the leftover salad into an airtight container. This will keep it fresh and prevent it from absorbing any other flavors from the fridge.
Refrigerate: Store the container in the refrigerator. The salad will stay fresh for up to 3 days.
Separate Dressing (Optional): If you anticipate having leftovers, you might want to keep some of the dressing separate and mix it in right before serving. This keeps the potatoes crispier for a longer period.

Serving Leftovers

Reheat (Optional): If you prefer your potato salad warm, reheat the leftovers in the oven. Preheat the oven to 350°F (175°C) and spread the salad on a baking sheet. Bake for about 10-15 minutes, or until warmed through. This will help regain some of that delightful crispiness.
Add Fresh Herbs: Refresh the salad by adding a sprinkle of fresh herbs like dill, chives, and parsley right before serving. This will revive the flavors and add a pop of color.
Serve Chilled: If you enjoy your potato salad cold, simply take it out of the fridge, give it a good stir, and it’s ready to go. You can even add a little extra dressing or a drizzle of olive oil if it looks like it needs a bit more creaminess.
Mix and Match: Leftover potato salad makes a fantastic base for other dishes. Try mixing it with some fresh greens for a hearty salad, or use it as a filling for a wrap. Get creative!

There you have it, my friends—Crispy Smashed Potato Salad with Tomato Basil Goat Cheese, a dish that’s sure to become a favorite in your home. Whether you’re serving it at a family gathering, bringing it to a potluck, or just treating yourself to something special, this salad is a true showstopper. Its perfect blend of crispy, creamy, and tangy flavors will leave everyone asking for the recipe. So go ahead, give it a try, and don’t forget to share your delicious creations with me! Your kitchen adventures and personal twists on these recipes always bring a smile to my face. Until next time, happy cooking and enjoy every bite!

If you enjoyed this Crispy Smashed Potato Salad, try some of my other salads!

Italian Spaghetti Pasta Salad

Easy Shrimp Salad Recipe

Doritos Taco Salad

Simple Pea, Bacon and Cheddar Salad

Crispy Smashed Potato Salad with Tomato Basil Goat Cheese

This crispy smashed potato salad features perfectly baked baby potatoes paired with a creamy dressing of yogurt, mayonnaise, garlic, and apple cider vinegar, all blended with tomato basil goat cheese for an extra special touch. Topped with fresh herbs and crispy potato bits, it’s a deliciously crunchy side dish that’s sure to wow your guests.

Course Side Dish

Cuisine American

Keyword Smashed Potato Salad

Prep Time 20

Cook Time 1 10

Cool Time 20

Total Time 1 50

Servings servings

Author I Heart Recipes

Ingredients

2 lbs baby potatoes
2 Tbsp extra virgin olive oil
2 Tbsp arrowroot powder or cornstarch, optional
2 oz tomato basil goat cheese
⅓ cup of yogurt
¾ cup mayonnaise
4 cloves minced garlic
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
¼ cup diced red onion
¼ cup dill pickles finely chopped
Mix of fresh herbs: dill chives, and parsley (about ½ cup chopped)

Instructions

Preheat your oven to 425°F and spray a baking sheet with avocado oil.
Boil the baby potatoes for about 10 minutes, then drain and let them cool slightly.
Smash the potatoes and place them on the baking sheet. Coat with olive oil and arrowroot powder, then bake for 50-60 minutes until crispy.
While the potatoes bake, mix the dressing ingredients and chill in the fridge.
Once the potatoes are crispy, let them cool for a few minutes, then chop and combine with the goat cheese and dressing.
Garnish with fresh herbs and extra crispy potato bits. Enjoy!

Italian Spaghetti Pasta Salad

Rosie — Fri, 10 May 2024 16:08:10 +0000

This refreshing spaghetti pasta salad is the perfect summer side dish! This delicious pasta salad is packed with tons of fresh veggies and a creamy Italian dressing mixed with tender spaghetti pasta.

Hey, Cousins! As summer slowly approaches the Pacific Northwest, I’m looking forward to pasta salad season. How many of y’all show up to family gatherings and summer potlucks expecting a big ol’ bowl of creamy pasta salad? How many of y’all don’t feel like cooking a complicated lunch or dinner and just want to dig into a cold pasta salad?

Well, that’s exactly what I’m going to show you how to make in this post! We’re making a creamy Italian spaghetti pasta salad that can be prepared in less than 20 minutes! This easy pasta salad recipe includes some of my favorite fresh veggies – crunchy bell peppers, onions, zucchini, and even fresh basil!

Italian Spaghetti Salad

The best part about this cold pasta salad is the creamy, tangy Italian dressing. That, and the fact that I use no mayo in this spaghetti pasta salad recipe. I know, a pasta salad without mayo?! It’s possible, fam, and delicious!

You may have also heard of this recipe called California spaghetti salad. I use most of the same veggies and sub in a few of my favorites. Using spaghetti in a pasta salad also seems a little non-traditional, right?! But trust me, the tender spaghetti noodles soak up all that creamy, zesty Italian dressing for a whole lotta flavor that’s a true crowd-pleaser.

If you’re looking for the perfect salad to bring to the next family cookout, look no further – this summer spaghetti salad recipe is THE one!

Creamy Spaghetti Pasta Salad Ingredients

This spaghetti pasta salad is a family favorite thanks to the fresh ingredients, creamy (no mayo!) dressing, and quick prep. It makes a great side dish, easy lunch, or light summer dinner with added protein.

Here’s a list of the main ingredients you need to make an easy spaghetti salad. Scroll on down to the recipe card to find the complete recipe!

Spaghetti: I use one pound of regular spaghetti noodles cooked to al dente.
Italian Dressing: use your favorite store-bought brand or whip out a homemade dressing recipe!
Greek Yogurt: plain Greek yogurt is my secret ingredient instead of mayo! The creamy yogurt cuts the vinegary flavor of the dressing, making it smooth and creamy.
Italian Seasoning & Garlic: punch up the Italian flavors with a dried Italian seasoning blend and minced garlic.
Fresh Basil: the flavor of fresh basil brings together all the Italian flavors from the dressing and seasoning.
Veggies: I use fresh zucchini, yellow onion, green bell pepper, white mushrooms, sun-dried tomatoes, and canned black olives.
Cheddar Cheese: I prefer cubed cheddar cheese for a chunk of cheese in every bite, but you can also use shredded cheese.
Parmesan Cheese: grated parm adds a salty bite. I use it in the dressing and as a finishing garnish!

What other fresh vegetables can I use in spaghetti pasta salad?

The sky’s the limit when it comes to what veggies you can use in your pasta salad! This recipe uses a lot of the same veggies in a traditional California spaghetti salad, except I use smoked sun-dried tomatoes instead of fresh because I love the flavor. If you want to switch up some of the ingredients, here are some suggestions:

Instead of yellow onion, use red onion! Red onions tend to be sweeter and easier to eat raw, so if you don’t love a strong onion flavor, red is the way to go.
Add grape tomatoes or cherry tomatoes instead of sun-dried tomatoes for a milder flavor.
Use any color bell pepper you want! Orange, yellow, or red bell peppers (or all three!) are perfectly acceptable.
Green onions would also be a great addition, either as a mix-in or garnish.
Instead of zucchini, you can swap in diced cucumbers. English cucumber is better in pasta salads than regular ones – they’re slightly sweeter, have fewer seeds, and have a thinner skin.
As far as cheese goes, I love the sharp flavor of cheddar, but you can use your favorite kind—cheddar jack, Monterey jack, or Swiss are great options. If you like crumbled cheese, try cotija or feta cheese.

What other kind of pasta can I use in spaghetti pasta salad?

Well… if you don’t use spaghetti, is it really spaghetti pasta salad?! You could use angel hair pasta or vermicelli to stick with the skinny pasta theme. Bucatini is another good option – it’s thin and hollow on the inside, so it will hold on to dressing really well. Feel free to sub out regular spaghetti with whole wheat spaghetti, gluten-free, or any other type you regularly use. Otherwise, if you want to omit the thin spaghetti noodles altogether, you can use any traditional pasta salad shape.

How to Make Easy Italian Spaghetti Pasta Salad (+ Video Tutorial)

Okay, Cousins. Ready to learn how to make this easy spaghetti pasta salad recipe?! Other than cooking the pasta, no additional cooking is required. It’s easy to prep ahead, makes a huge batch, and feeds a crowd! It’s the perfect summer pasta salad. Let’s get started.

Watch how I make this quick and easy spaghetti salad recipe, then follow the step-by-step directions below!

Step 1: Ingredient Prep

Start by getting a large pot of salted water going on the stove. Next, chop up all the veggies! I like my vegetables bite-sized and as uniform as possible. If you have a vegetable chopper, use that – it makes prepping all these fresh veggies a breeze! Once everything is chopped, set it aside.

Add the pasta to the boiling water and cook until al dente. Then drain and rinse the pasta in cold water (yes, I know it’s a sin to rinse pasta… only for pasta salad, baby!). We want our pasta cooled down before assembling.

Pro-Tip: Don’t toss the spaghetti noodles in olive oil to prevent sticking. The cool water rinse washes away the excess starch, and the oil in the Italian dressing keeps the pasta nice and moist.
Pro-Tip: You don’t want to under or overcook the spaghetti, so cook it according to package directions to reach al dente. The cold water will stop the cooking process. Don’t be afraid to test the noodles for perfect texture!
Pro-Tip: It’s OKAY to break the spaghetti in half if you want shorter noodles – I’ll allow it! 😉

Step 2: Make the Creamy Italian Dressing

Add plain Greek yogurt, Italian dressing, minced garlic, and seasoning in a large bowl. Whisk everything together until well combined, and there you have it! Your creamy, zesty Italian dressing.

Pro-Tip: Use your favorite Italian salad dressing or whip together a homemade Italian dressing if you have the ingredients on hand.
Pro-Tip: Taste for seasoning! Before going to the next step, taste the dressing to make sure it’s seasoned to your liking. Now’s the time to add anything, like salt, black pepper, or other seasonings to boost the flavor.

Step 3: Add the Remaining Pasta Salad Ingredients

Next, mix the chopped vegetables and cheese with the creamy Italian dressing and stir until they’re well coated. Then add the cooled pasta, followed by the grated Parmesan cheese. Give everything a good toss until it’s all well combined.

Pro-Tip: I find kitchen tongs to be the best tool for the mixing job, but you can use any kitchen utensil you see fit. You can grab hold of the spaghetti and the veggies and combine them well using tongs.

Tips for the Best Creamy Italian Pasta Salad

It’s hard to mess up this easy pasta salad recipe. Whether it’s your first time making it or it’s your go-to pasta salad, here are some tips to make it even better!

This is a vegetarian pasta salad; however, you can add protein if you like! Try it with shrimp, shredded chicken, mini pepperoni or diced summer sausage. It’s up to you!
You can make this spaghetti pasta salad ahead of time – in fact, it tastes even better the next day! The flavors marry together, soaking into the tender pasta and crunchy vegetables.
Toss the spaghetti salad before dressing. The dressing and ingredients tend to fall to the bottom of the bowl while it sits. A quick toss before serving will spruce it right up.
Store the spaghetti pasta salad in an airtight container in the fridge for up to five days. The noodles will soak up the dressing, so keep some extra on hand to refresh the salad when serving leftovers.
You don’t want to underdress or overdress this salad. Too little dressing will leave the spaghetti pasta salad bland and dry, while too much will overwhelm it.
This salad doesn’t need any additional acid, so avoid the temptation to add lemon juice, red wine vinegar, or any more “traditional” pasta salad dressing ingredient – it don’t need it, baby!

What do you serve with creamy spaghetti pasta salad?

While this pasta dish works great as a side, it’s also perfect for lunch. If you add protein, it’s a light and effortless dinner. When serving as a side, creamy Italian spaghetti pasta salad pairs perfectly with other summer foods—here are some ideas:

More Pasta Salad Recipes from I Heart Recipes

Loved this easy recipe? Be sure to share + save on Pinterest! Don’t forget to tag and follow me on Facebook, Instagram, and subscribe to I Heart Recipes on YouTube, and check out all my cookbooks!

Spaghetti Pasta Salad Recipe

This creamy Italian pasta salad is packed with fresh veggies and a sweet, creamy Italian dressing – made without mayo! It's a light, refreshing, healthy pasta salad!

Course Side Dish

Cuisine American

Keyword Cold Spaghetti Pasta Salad, pasta salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Author I Heart Recipes

Ingredients

16 oz spaghetti
1 1/2 cup greek yogurt
8 oz Italian dressing
1 tbsp Italian seasoning
2 tsp minced garlic
4 large basil leaves chopped
1 small zucchini chopped
1 small yellow onion
1 medium green bell pepper diced
1/2 cup white mushrooms sliced
1/4 cup smoked sun dried tomatoes
1/4 cup black olives sliced
8 oz cheddar cheese cubed
1/4 cup grated parmesan cheese
salt & pepper for taste

Optional Garnishes

Parsley flakes
Red Pepper Flakes

Instructions

Cook the pasta until al dente, then drain and rinse with cold water until the pasta is cooled.
16 oz spaghetti
In a large mixing bowl, combine the Greek yogurt and Italian dressing. Mix until well combined. Taste for seasoning.
1 1/2 cup greek yogurt, 8 oz Italian dressing
Sprinkle in the Italian seasoning and minced garlic. Mix until everything is well incorporated.
1 tbsp Italian seasoning, 2 tsp minced garlic
Next, add in the chopped basil, zucchini, onion, bell peppers, mushrooms, sun-dried tomatoes, olives, and cubed cheddar cheese
4 large basil leaves, 1 small zucchini, 1 small yellow onion, 1 medium green bell pepper, 1/2 cup white mushrooms, 1/4 cup smoked sun dried tomatoes, 1/4 cup black olives, 8 oz cheddar cheese
Add in the cool spaghetti pasta and Parmesan cheese, then gently fold all the ingredients. Taste for seasoning, and add salt and pepper if needed.
1/4 cup grated parmesan cheese, salt & pepper for taste
Transfer the spaghetti pasta salad to your serving dish or bowl. Garnish with more Parmesan cheese, parsley, and red pepper flakes (if desired).
Parsley flakes, Red Pepper Flakes
Refrigerate until serving. Enjoy!

Video

Soul Food Cornbread Dressing Recipe

Rosie — Fri, 19 Apr 2024 16:52:25 +0000

Learn how to make the very best Soul Food cornbread dressing entirely from scratch! This simple, savory holiday side dish is best served with hungry family gathered around the dinner table.

Hey, cousins! Today, I am sharing a recipe I know y’all will go crazy over. It’s a holiday season recipe. I know, I know – the holidays are done and gone! But this recipe is so good that it deserves to be shared whether the holidays are right around the corner or not even on our minds.

It’s the perfect time to share my Soul Food cornbread dressing recipe! I have many cornbread dressing recipes on my blog already. However, there was one in particular that most of my subscribers went crazy over when I posted the YouTube video years ago. I never posted the recipe here, so I’m finally posting the recipe for my savory homemade cornbread dressing!

What Is Cornbread Dressing?

When I was a little girl, I was not a fan of turkey. Around the holidays, I always looked forward to a good ol’ Southern-style cornbread dressing on the Thanksgiving table.

Cornbread dressing is a variation of traditional dressing (or stuffing, as some call it). Instead of bread, cornbread dressing uses (you guessed it) cornbread! The crumbled cornbread is combined with savory herbs, aromatic veggies, canned soup, and broth for moisture. Then, it’s baked to golden brown perfection.

What makes this Soul Food cornbread dressing recipe different?

You may wonder, aren’t all cornbread dressing recipes basically the same? No, they sure ain’t, cousins! Just about every Southern family has a tried, true, and trusted recipe (and usually, only one family member is allowed to make it!). So, what makes this Soul Food, Southern-style cornbread dressing different?

It’s Savory. I make this cornbread dressing with a mix of savory fresh herbs and vegetables.
It’s Flexible. You can add or leave out ingredients, depending on your tastes. Some ingredients can even be store-bought or homemade, and they won’t change the dressing’s deliciousness.
It’s Flavorful. Now, all of my cornbread dressing recipes are damn tasty, y’all. But this one? Knocks your socks right off!

What’s the difference between cornbread dressing and cornbread stuffing?

Traditionally, stuffing is cooked INSIDE the holiday bird, while dressing is prepared in a separate dish and baked on its own. However, these days, the two terms are pretty interchangeable.

If you’re in the South, you’re more likely to hear Southerners call it dressing. Why? Because many (many) years ago, it was thought to be too “crude” to call it stuffing. In the deep South, dressing is traditionally made with cornbread, like this recipe. From there, the variations are as far and wide as you can imagine.

Ingredients for Homemade Soul Food Cornbread Dressing

A lot of dressing recipes come with a looooong list of ingredients – lots of chopping and measuring to do! Making a traditional cornbread dressing is usually a labor of love, but the payoff is oh sooo good. Here’s a brief overview of the simple ingredients you’ll need for my Soul Food cornbread dressing! You can find the full recipe and measurements in the recipe card below.

Cornbread: the foundation of the dressing. In this recipe, you can either use store-bought or homemade cornbread (more on that in a bit).
Crackers: Ritz crackers or Saltine crackers are like a secret ingredient – they bind the dressing mixture, add a touch of saltiness, and help keep the dressing moist.
Eggs: another binder to help the dressing hold shape while it bakes.
Vegetables: for this dressing recipe, I use onions, garlic, and celery – a savory trifecta!
Seasonings: keep it simple with sage – the leading flavor, warm and savory – along with seasoning salt, black pepper, and thyme.
Chicken Broth and Cream of Chicken Soup: both ingredients add moisture, and the canned soup adds creaminess to the dressing.
Chicken: now, adding diced or shredded chicken to your dressing is completely optional, but well worth it if you want more flavor, texture, and body in your dressing.

Quick and Easy Cornbread Dressing Ingredient Swaps

Remember how I said this recipe was flexible? I meant it! I usually tell y’all to (say it with me) stick to the recipe for best results. However, cornbread dressing is one of those dishes that can be made one hundred ways. I might as well share some delicious swaps to make sure you’re still making the best dressing possible for your fam!

Make it vegetarian. Use vegetable broth instead of chicken broth. For the canned soup, cream of mushroom or cream of celery soup will also work. Finally, leave out the chicken.
You need three medium eggs, but if you only have large eggs, use two.
Adjust the seasonings. I keep mine simple, but more seasoning = more flavor. Poultry seasoning is a popular choice. I love a mixture of dried or fresh herbs like thyme, rosemary, basil, oregano, and parsley.
You can make your own chicken (I bake or boil 2-3 chicken breasts) or use store-bought, like rotisserie chicken.
You can add different vegetables to your cornbread dressing. Red or green bell peppers are common, or even carrots. I only use onions and celery because I like this recipe more on the savory side.

If I don’t have day-old cornbread, can I use fresh cornbread?

Just like when making bread stuffing, using day-old cornbread is best because it’s had a chance to dry out. However, if you don’t have time to make a batch of cornbread ahead of time, it’s perfectly okay to use fresh cornbread. Here are some quick tips to make fresh cornbread usable in your dressing:

Bake it for 5-10 minutes longer than you normally would – this will dry it out more.
Allow the freshly baked cornbread to cool slightly, then crumble it while it’s still warm and spread it out on a baking sheet to further cool (and dry out). Let it sit for at least 1-2 hours.
Likewise, you can crumble the fresh cornbread on a baking sheet and pop it back in the oven for 5-10 minutes to dry out and crisp up.

If all else fails, pop on over to the grocery store and buy store-bought cornbread from the bakery. Grocery store cornbread is almost always a bit more crumbly and dry because it’s rarely made fresh – it’s the perfect texture for cornbread dressing in a pinch.

How to Make Soul Food Style Cornbread Dressing

Okay cousins, the time has come for me to tell y’all how to make this flavorful dish. If you’ve never served cornbread dressing at Thanksgiving dinner, you better start this year! Better yet, do a trial run for your next family gathering – it doesn’t have to be the holidays! Let’s walk through the step-by-step recipe together.

Making the Cornbread

Now, if you have time to make a homemade cornbread recipe a day or so ahead, I highly recommend it! For this recipe, I like to use my traditional Southern cornbread. It is by FAR my favorite – it’s savory and has the perfect texture. If you like a bit of sweetness in your cornbread, try my Southern Sweet cornbread!

If you have your own cornbread recipe, use that! If you want to use boxed cornbread mix, I won’t stop you… I will simply look away and pretend I do not see! 😉

Mixing the Dressing

Once you’ve got your cornbread ready to go, the rest is a breeze! The hardest part is chopping and preparing the ingredients, so let’s start there.

First, chop everything up: the onions, celery, garlic, and fresh sage. (I realize that some people may not have fresh sage on hand, so feel free to use ground sage if needed—it will work just fine!) Also, chop or shred the chicken at this time if you’re including it.

Next, sauté the onions, celery, and garlic until they’re nice and tender. You can do this with olive oil or salted butter, whatever you prefer. Add the chopped sage in the last few minutes, then toss everything into a large bowl.

Into that same bowl goes everything else – the crumbled cornbread, crushed up crackers, broth, cream of chicken soup, and eggs. Finally, add the seasonings. Mix until everything is well combined. Pour the mixture into a greased casserole dish, and she’s ready to bake!

Video Tutorial: From-Scratch Soul Food Cornbread Dressing

Want to watch me make this easy recipe? Below is a video tutorial that shows you exactly how I make this delicious Southern cornbread dressing recipe. Don’t forget to subscribe to I Heart Recipes on YouTube to catch all my easy-to-follow video tutorials!

Tips for Making Soul Food Cornbread Dressing

Make the cornbread ahead of time, if you can. I said it already, but I’ll say it again: day-old cornbread is the way to go! Especially homemade cornbread.
Watch the moisture level. My recipe calls for 4-6 cups of chicken broth because I like my cornbread dressing very moist. You can absolutely use less broth if you want a drier, more dense dressing.
If you’re using fresh cornbread instead of day-old, I highly recommend cutting down the broth. Fresh cornbread has more moisture, so you don’t need as much liquid.
Taste your dressing for seasoning! Before adding the raw eggs, take a little nibble to see if it needs more herbs, salt, pepper, etc.
This recipe makes enough for a 9 x 13 baking dish or two 8 x 8 baking dishes. I recommend making two batches instead of doubling the ingredients.
Bake the savory cornbread dressing uncovered for 45 minutes at 350 degrees. Remember that some ovens vary in temperature, so look for a golden brown top and a moist but fluffy texture in the center.

More Recipes for Your Thanksgiving Menu

Now, I know I said I want y’all to make this classic dish any time of year instead of holding out for the holidays. But as cornbread dressing is a staple at most holiday tables, it’s only fitting that I share other holiday-inspired dishes to serve alongside it!

Main Dishes: The Ultimate Guide to Cooking Thanksgiving Turkey, Slow Cooker Whole Turkey, Baked T urkey Wings, Simple Roast Chicken, Slow Cooker Beef Brisket, Prime Rib Roast
Side Dishes: The Best Bacon Mac and Cheese, Southern Baked Macaroni and Cheese Casserole, Baked Candied Yams, Green Bean Casserole, Soulful Cabbage & Collard Greens, Cheesy Scalloped Potatoes Recipe
Holiday-Worthy Desserts: Salted Caramel Buttermilk Pie, Peach Cobbler Cheesecake, Easy Homemade Apple Pie, Soul Food Sweet Potato Pie, The Perfect Personal Size Pumpkin Pies

Soul Food Cornbread Dressing Recipe

This savory cornbread dressing is the perfect side dish. A moist dressing packed with aromatic veggies, warm spices, chicken, and tasty Southern cornbread, its a must at any family gathering!

Course Side Dish

Cuisine Southern/ Soul Food

Keyword Cornbread Dressing, holiday recipe, holiday side dish, soul food cornbread dressing

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Author I Heart Recipes

Ingredients

Cornbread enough to fill a 9×13
1 sleeve ritz or saltine crackers
3 medium eggs lightly beaten
1 large yellow onion diced
5 cloves garlic minced
3 stalks celery chopped
5 sage leaves OR 2 1/2 tsp ground sage
2 tbsp olive oil
4-6 cups chicken broth adjust based on preferred moisture level
14 oz cream of chicken soup
2 tsp seasoning salt
1 tsp coarse black pepper
1 tsp thyme leaves

Instructions

Preheat the oven to 350 F.
Start chopping and dicing all of the vegetables – the celery, onions, and garlic. Also chop up the fresh sage.
Heat olive oil in a skillet over medium heat, then add the onions, celery, and garlic. Cook until nice and tender.
1 large yellow onion, 5 cloves garlic, 3 stalks celery, 2 tbsp olive oil
Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
5 sage leaves
Crumble the cornbread into a large mixing bowl, along with the crackers.
Cornbread, 1 sleeve ritz or saltine crackers
Add in the cooked vegetables. Fold the ingredients until everything is well combined.
Next, pour in the chicken broth and cream of chicken soup.
4-6 cups chicken broth, 14 oz cream of chicken soup
Add in the beaten eggs, then mix everything until well combined.
3 medium eggs
Sprinkle in the seasoning salt, thyme, and pepper. Mix until well combined.
2 tsp seasoning salt, 1 tsp coarse black pepper, 1 tsp thyme leaves
Lightly grease a 9×13 bake dish, then pour in the dressing mixture.
Bake the dressing uncovered for about 45 minutes.
Serve and enjoy!

Video

Creamy Seafood Salad Recipe

Rosie — Fri, 16 Feb 2024 20:39:11 +0000

This creamy seafood salad recipe features a blend of imitation crab meat, tender shrimp, and fresh vegetables mixed with a delicious creamy dressing. It’s a classic summer salad!

When I was a child, my mom used to buy seafood salad from the deli at our grocery store. I remember it being expensive and definitely not something we could get every day (I guess that’s why mom only bought it when we did our monthly grocery trip!). The seafood salad was always a treat that never lasted a day in our house. My mom would dish it out and serve it with crackers. It was so creamy and full of shrimp and chunks of imitation crab. One day, we bought some from our usual deli, and to our surprise, they changed the darn recipe! It was GROSS. The new recipe had vinegar that was too blunt, and it was full of course black pepper. We never understood why they would change such a great recipe and replace it with YUCK. Needless to say, we never bought any seafood salad from that store, or any store, again. It just wasn’t the same.

These days, I like to make my own creamy seafood salad, and it feels only right to share it with my Cousins! I make my creamy salad without any overpowering seasonings and lots of imitation crab and shrimp meat. I also like to add crisp celery for a little crunch and, of course, taste. This seafood salad recipe is as simple as ever, and it’s also budget-friendly. Want to learn how to make it?! Well, let’s get on into it, fam!

Ingredients for Creamy Seafood Salad

You only need a handful of simple ingredients to toss this salad together. One quick trip to the grocery store, and you’ve got a tasty side dish or cold appetizer salad ready to go! Make it ahead of time and serve it the next day, or whip it together fast for a last-minute party. Either way, it’s way too simple, y’all! Be sure to check out the recipe card at the end of this post for all the ingredient measurements and directions.

Imitation Crab: I use imitation crab flakes, but if you have lump crab meat on hand, use that! The small pieces mix together for the perfect bite.
Cooked Shrimp: using pre-cooked shrimp is a time saver! I don’t care whether you use chopped-up large shrimp or small baby shrimp—it’s up to you!
Black Olives, Celery, & Green Onions: this veggie combo is my trifecta for seafood salad. Olives add a little tang, celery adds a nice crunch, and green onions add loads of flavor.
Mayonnaise, Yellow Mustard, & Sour Cream: these three ingredients make up the base of our creamy dressing. It’s tangy, a little sweet, and oh-so delicious!
Cajun Seasoning & Garlic Powder: I keep my seafood salad seasonings pretty simple. Just a touch of heat and garlic is all you need for all the flavor.

What is imitation crab meat?

Imitation crab is a cheaper alternative to real crab meat, but it tastes just as delicious! It’s a blend of ingredients, mainly a mild white fish mixture called Surimi. This is in loads of seafood you probably don’t even realize! It’s a paste made from mild white fish, like Alaskan pollock, Haddock, and Atlantic cod, blended with other ingredients for flavor. Because it’s made with such common fish, it’s super affordable and can be found at basically every grocery store. You can also use it in many other recipes – like a Crab Louie salad, crab cakes, or seafood lasagna.

What’s the best seafood to use in creamy seafood salad?

I like to keep it simple with shrimp and crab, but you can use your favorite seafood. If you’re feeling real fancy, use real crab meat! You could use flaked tuna, tilapia, cod, cooked bay scallops, or lobster meat. You can really use any combination of seafood you like, as long as you use about 1-1.5 pounds total for the salad.

How to Make Creamy Shrimp and Crab Salad

This creamy seafood salad with shrimp and crab could not be any easier to make! If you use pre-cooked shrimp, there’s no cooking involved at all. You can have a tasty, creamy, cold seafood salad ready in a flash!

Chop everything up. Cut up the imitation crab into small, bite-sized pieces. Dice the green onions, olives, and celery into small pieces as well. If you’re using large shrimp, chop it up. We want everything to be about the same size so it blends together well.
Toss all the crab, shrimp, and veggies into a large mixing bowl.
Add mayonnaise, sour cream, mustard, and seasonings to the bowl, then mix until everything is well combined.
Transfer the seafood salad to a serving bowl and chill until it’s time to serve!

That’s it! The hardest part is all the chopping. It’s a quick and delicious salad on a hot summer day, as a side dish, or an easy lunch. It was a family favorite when I was a kid, and even now, my family loves it. You really can’t go wrong! Want a visual? Check out my easy-to-follow 3-minute video tutorial below! Don’t forget to subscribe to I Heart Recipes on YouTube for more tasty and easy recipes.

Recipe Tips and Tricks for the Best Seafood Salad

When it comes to cold salads like this one, there are plenty of different ways to make a delicious salad. Almost every family will have their own variations. Here are some ways to make this creamy shrimp and crab salad even more delicious!

Fresh Herbs: add herbs like fresh dill, parsley, or fresh chives for flavor and color.
Seasonings: you can add so much flavor by using the simplest seasonings. Seasoning salt, black pepper, your favorite Cajun seasoning, classic Old Bay Seasoning or Tony Chachere’s, or celery salt are all complementary seasonings for seafood.
Use Greek yogurt in the creamy dressing instead of sour cream – the flavor is similar but a bit lighter.
Use a squirt of fresh lemon juice to brighten up the salad. Mix it into the dressing or squeeze a drizzle on when serving.
If you like a little heat in your seafood salad, add red pepper flakes, cayenne pepper, or a drizzle of hot sauce.
Swap out regular yellow mustard for Dijon mustard for a deeper flavor in the dressing.
Add cooked elbow macaroni, cavatappi, or small shells to make it a seafood pasta salad.

What other vegetables can I add to seafood salad?

If you love a veggie-packed salad, add more diced fresh vegetables for flavor and color. Try red onion, red bell pepper (or another sweet pepper like yellow or green pepper), shallots, peas, carrots, or sweet relish. You could even add crumbled hard-boiled eggs for more protein.

How to Serve Creamy Seafood Salad

My mom always served seafood salad with saltine crackers, and we inhaled it! I like serving this salad at parties with vegetable sticks, cheese, and crackers – it’s easy to scoop onto a plate and enjoy while socializing. Here are some other ways to enjoy seafood salad:

On toasted crostini for a bite-sized appetizer.
In lettuce wraps for a quick, healthy lunch.
On your favorite fluffy white sandwich bread, just like you would with homemade chicken salad.
On a buttery toasted croissant or hoagie roll with lettuce, tomatoes, and sliced onions.

How to Store Homemade Shrimp and Crab Salad

Because of the seafood and creamy dressing, it’s best to store seafood salad in the fridge until it’s ready to serve. Chill it for at least 1-2 hours before serving so it’s nice and cold, and don’t leave it out at room temperature for more than a few hours. Leftovers should be kept in an airtight container in the fridge and will be good for up to 3 days. You can even make it a day or so ahead so all the flavors have time to marry together! I do not recommend freezing seafood salad—the mayonnaise and sour cream will separate and can’t really be saved after thawing. It’s best to enjoy this creamy crab salad recipe when it’s as fresh as possible.

More Tasty Summer Salads to Try

This creamy seafood salad is a great recipe to have on hand for those hot summer months when you crave something cold, creamy, and satisfying! If you want more simple salad recipes, here are some to try next!

Don’t forget to follow along with all things Rosie and I Heart Recipes by following me on social media! You can find me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out all my cookbooks! My brand-new Cousin Rosie Holiday Cookbook is available now!

Creamy Seafood Salad

This homemade seafood salad is better than what you'll find in the grocery store. A creamy mixture of shrimp, imitation crab, and fresh veggies. It's the perfect side dish or light lunch!

Course Side

Cuisine Seafood

Keyword crab salad, Creamy Seafood Salad, seafood salad, shrimp and crab salad

Prep Time 15

Chilling Time 2

Total Time 2 15

Servings servings

Author I Heart Recipes

Ingredients

1 lb imitation crab flakes
1/2 lb cooked shrimp meat
1/4 cup black olives diced
1/2 cup celery diced
1/4 cup green onions
1 cup mayonnaise
1 tbsp yellow mustard
1/2 cup sour cream
1 tsp cajun seasoning
1 tsp garlic powder

Instructions

Chop up the imitation crab, olives, celery, and green onions into uniform, small pieces and place in a large mixing bowl.
1 lb imitation crab flakes, 1/4 cup black olives, 1/2 cup celery, 1/4 cup green onions
Add the shrimp, mayonnaise, yellow mustard, and sour cream. Mix until well combined.
1/2 lb cooked shrimp meat, 1 cup mayonnaise, 1 tbsp yellow mustard, 1/2 cup sour cream
Add the seasonings and mix until everything is well incorporated.
1 tsp cajun seasoning, 1 tsp garlic powder
Transfer the salad into a serving bowl.
Serve immediately with crackers and vegetables, or refrigerate until ready to serve.

Video

The Best Bacon Mac and Cheese

Rosie — Fri, 09 Feb 2024 19:18:16 +0000

This extremely cheesy bacon mac and cheese is topped with crispy bacon crumbles and baked to creamy perfection! It’s the perfect combination of simple ingredients and gourmet taste.

Hey Cousins! I am back with another next-level mac and cheese recipe. I know, I know… You’re thinking, “But Rosie, don’t you already have, like, TEN macaroni and cheese recipes?! What in the world could you possibly do this time?!” Well, yes, in fact, I DO have over 10 macaroni and cheese recipes. So, what?! I Heart Recipes macaroni and cheese is somewhat of a legend if I do say so myself. 😉 So, buckle up, Cousins. Today, I’m sharing my recipe for the best-ever bacon mac and cheese!

Why You’ll Love This Homemade Bacon Mac and Cheese

I’ll tell you one thing: it doesn’t get much better than homemade mac and cheese. It’s the ultimate comfort food! Creamy cheese sauce, smoky bacon, and nowhere near healthy. If you’re looking for an excuse to indulge, consider this your sign! There’s a whole lotta reasons why this is the best bacon mac and cheese, but here are a few reasons why my family loves it.

It has four kinds of cheese. You can’t get much cheesier than that!
You don’t need to make a roux. Making a roux can feel intimidating. You don’t want to burn the flour or mess up the base of the cheese sauce. No roux is needed in this recipe!
It uses plenty of bacon. Each flavorful, cheesy bite will have crisp crumbles of smoky bacon mixed in–it really kicks it up a notch!
It’s the perfect side dish. Because it’s so easy, you can serve it on holidays or at a weekly dinner! I will warn you, though… it’s not diet food, so save it for when you’re really trying to impress your diners.

Y’all ready to learn just how easy it is to make this homemade bacon mac and cheese recipe? Let’s jump right on into it, fam!

Ingredients for Baked Mac and Cheese with Bacon

Now, y’all know I love a simple recipe, especially when it comes to my comfort foods. There’s no comfort in cookin’ for hours in the kitchen! These ingredients are easy to find, and all the necessary cheeses can be found at your local grocery store. Don’t forget to check out the full recipe in the recipe card down below!

Elbow Macaroni: I don’t stray from classic here, fam!
Shredded Cheese: We’re using sharp cheddar cheese, gouda cheese, and Havarti cheese in this creamy bacon mac.
Velveeta Cheese: Yep, Velveeta is our fourth cheese! It really makes the flavorful cheese sauce much creamier, so don’t skip out.
Bacon: I don’t go for store-bought bacon bits; I fry up my own bacon and crumble it into little pieces.
Milk: I don’t use heavy cream or half and half here. Stick with 2% or whole milk.
Eggs: These help hold everything together, giving a bit more structure to the dish.
Butter: You can use either salted or unsalted butter here, as long as it’s melted!
Seasoning Salt & Black Pepper: My seasoning salt has black pepper in it, but if yours doesn’t, be sure to sprinkle some in!

What does putting eggs in mac and cheese do?

Adding eggs to mac and cheese makes the cheesy sauce velvety smooth and sinfully rich. It also helps to thicken and bind everything up a bit, so the creamy baked mac has some structure when it comes out of the oven. Overall, it’s definitely a necessary ingredient in this simple recipe, so don’t skip out!

What other kinds of cheese can I put in bacon mac and cheese?

I like to keep it simple with the cheese and add my favorites – sharp cheddar, gouda, and Havarti. But the sky is the limit! In other mac and cheese recipes, I’ve used Monterey Jack cheese, mild cheddar, white cheddar, Gruyere, and even pepper Jack cheese. You could even use Mozzarella cheese or Parmesan cheese in this recipe, which would taste great with the smoky, salty bacon.

How to Make Creamy Bacon Mac and Cheese

Now we’ve reached the good part… how to make the best bacon mac and cheese recipe! You’ll be surprised at how easy this recipe is. Want to watch me make the recipe? I have a video tutorial below! Don’t forget to subscribe to I Heart Recipes on YouTube, where you can find all my video tutorials and the coveted I Heart Recipes mac and cheese recipes.

Here are the steps to make bomb.com baked mac and cheese with bacon:

Cook the pasta in a large pot of (salted!) boiling water until just al dente (we don’t want to overcook the pasta since it will continue cooking in the oven). Drain and rinse the pasta with cold water to cool it down.
Dump the cooked pasta into a large mixing bowl, or mix everything together right in the baking dish. Add the melted butter, eggs, and milk, then stir to combine all the ingredients.
Next, add the shredded cheese, cubed Velveeta cheese, and seasonings. Since we slightly cooled the pasta, the cheese won’t melt immediately, so don’t worry if it’s not looking super creamy just yet.
Sprinkle the crumbled bacon on top and pop the dish into a 375-degree oven, uncovered, for about 35 minutes. You’ll know it’s done when the cheese is creamy, melted, and bubbly.

That’s it – that’s all you gotta do to make the best creamy mac and cheese with bacon. Like most of my mac and cheese recipes, this recipe puts that boring ol’ Kraft dinner to shame. Once you try mac and cheese the Cousin Rosie way, you’ll never go back to neon-orange boxed goopy-ness. 😉

Tips and Tricks for the Best Bacon Mac and Cheese Recipe

Now, you have to admit – this creamy homemade mac and cheese with Velveeta and bacon is already pretty out-of-this-world, right? Well, in true Cousin Rosie fashion, I have some tips and tricks to take it to the next level.

Say it with me, Cousins: SHRED YOUR OWN CHEESE! I know pre-shredded cheese is convenient, but shredding your own cheese makes a world of difference in this recipe.
Kick up the seasonings for even more flavor. Onion powder and garlic powder are common seasonings found in flavorful mac and cheese. Mustard powder enhances the cheesiness, and cayenne pepper adds a touch of heat.
Use whatever kind of bacon you have or prefer! Try thick-cut bacon for more substantial chunks, hickory smoked or applewood smoked if you want extra flavor. I like my bacon extra crispy, borderline burnt, but cook your bacon to your preferred level of doneness.
Instead of just sprinkling the bacon bits on top, mix a layer into the mac and cheese.
To add more crunch, whip up some bacon breadcrumbs. Combine panko breadcrumbs with some melted butter (or bacon grease… oh my gah!) and bacon crumbles, and layer on top of the mac and cheese before baking.
A serving of this would slap with a drizzle of your favorite hot sauce or BBQ sauce for a finishing touch.

My mouth is watering just thinking about all the ways you can make this bacon mac and cheese even more delicious… ooohhh, Cousins! Y’all get on into the kitchen and start cookin’ while I cool myself down. If you make this recipe, let me know in the comments below! Did you love it?

More I Heart Recipes Mac and Cheese Recipes to Try

Once you’ve mastered bacon mac and cheese, try some of these iconic recipes next!

Bacon Mac and Cheese Recipe

With four different types of cheese, this bacon mac and cheese recipe is cheesy and sinfully delicious. The addition of bacon knocks it out of the park!

Course Side

Cuisine Soul Food

Keyword Bacon Mac and Cheese, mac and cheese, macaroni and cheese

Prep Time 15

Cook Time 35

Cooling Time 5

Total Time 55

Servings servings

Author I Heart Recipes

Ingredients

1 lb elbow macaroni
2 cups sharp cheddar cheese shredded
1 cup gouda cheese shredded
1 cup havarti cheese shredded
8 oz velveeta cheese cubed
2 cups milk
2 large eggs
4 tbsp butter melted
1 tsp seasoning salt
1/2 tsp ground black pepper
1/2 cup real bacon crumbs

Instructions

Preheat the oven to 375 F.
Cook the pasta until al dente, then drain, and rinse under cool water.
1 lb elbow macaroni
Add in the butter, milk, then eggs, and fold in the ingredients.
2 cups milk, 2 large eggs, 4 tbsp butter
Add in all the cheeses, and sprinkle in the seasonings. Fold in the ingredients
2 cups sharp cheddar cheese, 1 cup gouda cheese, 1 cup havarti cheese, 8 oz velveeta cheese, 1 tsp seasoning salt, 1/2 tsp ground black pepper
Sprinkle the bacon crumbs on top, and bake uncovered for 35 minutes.
1/2 cup real bacon crumbs
Let sit for 5 minutes before serving.