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If you’re looking for a simple, crowd-pleasing homemade coleslaw recipe, you’re in the right place. This one is creamy, crisp, and full of flavor with just a few easy ingredients.
I recently showed my husband how to make this homemade coleslaw, and now he’s hooked! He loves the contrast of the crisp cabbage and carrots paired with the creamy dressing. My quick and easy recipe uses a mix of green and purple cabbage for color and crunch, all tossed in a simple, flavorful homemade dressing.
With his southern roots, it was important that this coleslaw passed his taste test, and it did! I’m confident that once you try this American classic coleslaw recipe, it’ll become your go-to coleslaw recipe no matter where you’re from. Whether you’re piling it onto a pulled pork sandwich, serving it alongside burgers, or adding crunch to brisket tacos, this coleslaw will take your backyard barbecues to the next level.
Ingredients For The Perfect Homemade Coleslaw:
With just a few basic ingredients, you can whip up this easy coleslaw recipe in minutes. Here’s what you’ll need:
Bag of Coleslaw Mix:I usually grab the pre-shredded cabbage mixture with green and red cabbage because it’s quick, easy, and tastes just as good as shredding it yourself. If you’re feeling ambitious, go ahead and slice your own with a sharp knife, food processor, or mandolin.
Mayonnaise: This part really matters. I swear by Duke’s Mayo for the best flavor. Hellman’s is a decent substitute if that’s what you have on hand, but steer clear of light or avocado mayo unless you don’t mind changing the taste.
Shredded Carrots: They add a little sweetness and crunch, and I love the pop of color they bring.
Apple Cider Vinegar: Just the right amount of tang to balance out the creamy dressing. If you’re out, lemon juice or white vinegar will work in a pinch.
Sugar: Just a touch to round everything out and keep it from tasting too sharp.
Salt and Pepper: A must for bringing all the flavors together.
Celery Seed: Optional, but it gives the slaw that classic, savory flavor that makes it taste like the real deal.
How to Make Easy Homemade Coleslaw:
Making coleslaw at home couldn’t be easier. With just a few simple ingredients, you can whip up a creamy, crunchy side dish in minutes.
Whisk: combine ACV, Sugar, Mayo, Salt, Pepper, and Celery Salt in a large bowl and stir until well combined.
Toss: Add your vegetables into the coleslaw dressing and mix until well combined.
Enjoy: It’s as easy as that!
That’s it! In just a few steps, you’ll have a fresh, flavorful coleslaw ready to serve with your favorite meals.
Why Is My Coleslaw Watery?
Coleslaw can get watery if it sits too long before serving. That’s because the salt in the dressing pulls moisture from the cabbage over time. For the best texture, try serving it within 4 hours of making it, or at least within a day. Give it a quick toss before serving to redistribute the dressing!
Can I Shred My Own Cabbage?
Absolutely! Just use four parts green cabbage, one part purple cabbage, and one part shredded carrot. Even when I use a store-bought coleslaw mix, I like to toss in extra carrot, it’s usually a little skimpy straight from the bag.
What Goes Well With Coleslaw?
Coleslaw is especially popular with barbecue meals, but try it at any potluck or picnic as well! Whether you’re enjoying Pulled Pork Sandwiches, simple Grilled Chicken, hearty Smoked Ribs, our creamy coleslaw is the perfect cool and crunchy accompaniment.
Other BBQ Side Dishes You’re Sure To Love
Watch How to Make Coleslaw…
Prevent your screen from going dark
Mix everything in a large bowl and set in the fridge covered with plastic wrap for 3 hours.
1 bag Coleslaw Mix, 1 Cup Dukes Mayonnaise, ½ Cup Shredded Carrots, 1 ½ Tablespoons Apple Cider Vinegar, 1 ½ Tablespoons Sugar, Salt and Pepper, ½ teaspoon Celery Seed
*You could also use 4 cups green cabbage, 1 cup purple cabbage and 1 cup carrot.
Grilled Green Beans are easy, healthy, and the perfect summer side! Fresh green beans tossed in light olive oil, grilled and seasoned with a homemade garlic herb blend. Serves 4 to 6 in under 25 minutes.
I’ve been getting a lot of use out of my grill basket lately.
Grilled zucchini, summer squash and asparagus are the usual suspects, but last week I grilled green beans. YES! Grilling green beans is totally a thing and they are crispy and tender and delicious. I’ve always loved fresh green beans. I’ll eat them raw, roasted or pickled, however, grilled may be my favorite. This recipe is so easy and delicious that I just had to share. Three ingredients and a grill is all you need.
TO MAKE GRILLED GREEN BEANS YOU WILL NEED:
fresh green beans – Pick firm green beans without any mushy brown spots or blemishes.
extra light olive oil – Or substitute with avocado oil.
First, preheat your grill and grill basket to 400°. Meanwhile clean, pat dry and trim the green beans.
Next, place 1-1/2 pounds clean and trimmed green beans into a large bowl.
Next, drizzle with 2 teaspoons of olive oil. I’m using a regular light olive oil, but other infused oils would work too. Then toss those beans until coated.
Lastly, throw them directly into the hot grill basket and close the lid, grilling for 4 to 5 minutes. Don’t stray too far because these will brown and cook quickly.
Toss them around every few minutes until the bean form a delicious grill marks in spots.
Use tongs and transfer the grilled green beans back to the same mixing bowl.
Sprinkle with 1-1/2 tablespoons garlic herb seasoning, tossing to combine.
So simple! The moment I was done shooting the photos, my oldest daughter and I inhaled these like they were the last green beans on earth. Sometimes it’s the simple recipes in life that can be the most delicious amiright?
Enjoy! And if you give this Grilled Green Beans recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Grilled Green Beans
Grilled Green Beans are easy, healthy, and the perfect summer side! Fresh green beans tossed in olive oil, grilled and seasoned with a homemade garlic herb blend.
Prep Time: 5 minutesmins
Cook Time: 12 minutesmins
Total Time: 17 minutesmins
Place a grill basket onto your grill grates and preheat your grill to 400°F (or 200℃).
Rinse the beans and pat dry with a clean kitchen towel. Trim the stem-ends off of the green beans.
In a large bowl, toss the beans with the olive oil. Use tongs to transfer the green beans into the hot grill basket. Close the lid and grill for 4 minutes.
Keep a watchful eye and toss them every couple of minutes until the skin starts to blister and char.
Use tongs and transfer the grilled green beans back to the same mixing bowl. Sprinkle with the garlic herb seasoning, tossing to combine.
Serve immediately.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Note:Depending on the size of your grill basket or grill pan will determine how long the green beans need to grill for. The bigger the grill basket, the easier and quicker it will be to grill green beans.
This recipe was originally posted on June 24th, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
Brown sugar and butter fuel this delicious, fall-inspired side dish. This roasted brown sugar acorn squashrecipe hits those sweet and savory notes that are so craveable.
Roasting an acorn squash brings out it’s natural sweetness, and topping it with brown sugar and a little butter with warm fall spices almost makes you feel like you’re eating a dessert. This makes a perfect side dish for Thanksgiving or Christmas and pairs so well with just about any main dish.
The Biggest Pumpkin
I gave my pumpkin warm milk every single week for many, many weeks in a row because I’d heard that was the secret to growing the biggest, best pumpkin Vancouver Washington had ever seen.
Months of padding through the slowly drying out grass, stopping to see how much produce was growing (aka sneaking raspberries as fast as Mom could can them) had brought me to the reality that my pumpkin was in need of saving.
And I tried. I really did. But in the end, one pumpkin bit the dust while the other looked exactly the same as all my siblings. I don’t remember where I’d heard the tip or why I was so dertermined to make it happen, but looking back I can see that while nothing good came of it, nothing bad did either. I’m trying hard this year to remember that the tips we get for growing a successful garden may not always produce blue ribbon winners, but it did create the desire to see something through.
One good thing did come of the garden my parents planted. Acorn squash to the rescue.
While my little plant didn’t grow up extra ginormous, it did help me to embrace new foods and this is one of them. All these years later and I can sill remember the feel of mashing my little helping of acorn squash, loaded with butter and brown sugar and listening for the sound of the garage door shutting which meant it was time to eat!
Ingredients for Roasted Acorn Squash
The ingredients for this recipe are few and simple which is exactly how a side dish should be! Here is what you will need:
Acorn Squash: any size will work just fine for this recipe
Olive Oil: used to keep the squash from sticking to the pan and to help caramelize
Salt and Pepper: used to season the squash as it roasts
Butter: adds flavor and helps brown and caramelize the squash
Dark Brown Sugar: adds sweetness and rich flavor
Kosher Salt: cuts through the sweetness and enhances all the flavors
Cinnamon: adds flavor and warmth to the dish
Cardamom: adds flavor and that signature fall taste
Keep scrolling down to see the measurements needed for each ingredient. All the details are contained in the recipe card where you can also print or save the recipe.
How to Cut Acorn Squash
Cutting an acorn squash, or any kind of squash, can get more exciting than it needs to be. Let’s keep all our digits and do it the right way!
Be sure you are using a sharp knife. Lay the squash on its side on a cutting board and place the knife in one of the furrows (the dip between two of the bumps). Keeping your finger tips tucked under while still holding the squash, firmly push down on the knife. You will feel the knife push through to the hollow center.
Slide the knife around the tip of the squash. Don’t try to cut through the stem. Once you have cut all the way around the acorn squash, set the knife down and pry open the squash with your fingertips. The stem will either crack or break away to one side of the squash.
Scoop out the seeds inside with a spoon and you’re ready to go.
How to Make Roasted Acorn Squash
Here is a brief overview of the steps for roasting acorn squash:
Preheat the oven.
Drizzle some olive oil in a cast iron pan and rub the squash halves all over with olive oil. Season the flesh side with salt and pepper.
PRO TIP: If you don’t have a cast iron pan, a baking dish or baking sheet will work just fine. It may just take a little longer to brown and get crispy.
Place each half flesh side down on the pan and roast in the oven with foil loosely laid over the top of the squash. Roast until the flesh side is getting brown and caramelized.
Flip the acorn squash halves over and rub butter all over the rims and put the rest of the pat of butter in the well of the squash.
Sprinkle all over with brown sugar and the spices.
Roast again with the flesh side up this time and loosely covered with foil until fork tender.
Serve with a sprinkle of kosher salt if desired.
PRO TIP: You can eat the skin if you want, but it should be easily separated from the squash at this point, so it’s easy to discard as well.
All of these instructions can be found in the recipe card at the end of the post.
Is Acorn Squash Healthy?
Acorn squash is low in calories and high in important nutrients like vitamin C, potassium, and magnesium. So on it’s own, yes, it is quite healthy, but after we load it up with butter and brown sugar, it’s a little less so 😂.
Is There a Difference Between Roasting and Baking an Acorn Squash?
Both cooking methods take rock hard squash and cook it until it is tender and delicious. Generally speaking, roasting is done at temperatures 400 degrees F and higher and baking is done at 375 degrees F and lower.
Roasting gives you that browned caramelized texture and flavor.
Do You Remove the Skin from an Acorn Squash Before Roasting?
No, the skin does not need to be removed before roasting. As the acorn squash roasts, the flesh gets tender and will easily pull away from the skin when it’s done.
Storing Roasted Acorn Squash
Roasted acorn squash should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. You can reheat it in the microwave or in the oven at 300 degrees until warmed through.
There’s something so comforting and home-y about a roasted squash side dish. It goes well with all the typical comfort food main dishes and those crispy caramelized edges are heaven! This roasted acorn squash recipe with butter and brown sugar is sure to make your holiday side dishes list!
More Tasty Squash Side Dishes:
Servings: 6
Prep Time: 5 minutesmins
Cook Time: 40 minutesmins
Total Time: 45 minutesmins
Heat the oven to 400 degrees.
Drizzle oil in a cast iron pan and rub the acorn flesh and all over the bottom. Add a tiny drizzle, or rub the oil down into the well of each squash and season well with salt and pepper if desired.
1 Acorn Squash, Olive Oil, Salt and Pepper
Roast for about 20-30 minutes, face side down and with foil over the backs until the flesh is browning and caramelizing.
Flip over and rub the rims with a pat of butter and then throw the pat into each well.
2 Tablespoons Butter
Sprinkle liberally with brown sugar in the well and rims as well as the seasoning divided between the two squash.
2-4 Tablespoons Dark Brown Sugar, 1/4 teaspoon Cinnamon, 1/4 teaspoon Cardamom
Roast, cut side up, covered with foil for another 20-25 minutes or until tender and mashable. Serve with a little more salt if needed.
Crispy Potato Wedges are ridiculously crispy and the perfect side dish or appetizer. Russet potatoes are cut into wedges and tossed in olive oil, a simple yet incredible seasoning blend and pecorino Romano before roasting. Serve with your favorite dipping sauce!
My mission was to create the most delicious potato wedges.
A while ago, after getting less than crisp potato wedges from a popular wing place, I was determined to do better – and I think I’ve succeeded. The recipe is simple. Ingredients are minimal. And the result is phenomenal. The secret is smaller russet potatoes and a hot oven AND not overcrowding your pan.
I’ve served them next to wings, steak or as an appetizer with a spicy fry sauce. There’s really no wrong way to enjoy them.
To Make These Crispy Potato Wedges You Will Need:
small russet potatoes – The smaller and more uniform the better.
extra light olive oil – Or substitute with avocado oil.
all-purpose seasoning salt – Homemade or store-bought.For bright and herbaceous flavor and a pop of color.
parsley (dried) – For bright and herbaceous flavor and a pop of color.
black pepper – This adds subtle bite and flavor.
pecorino romano (freshly grated) – Lends salty tangy flavor.
Preheat your oven to 425℉ (220℃).
Then Line a rimmed, metal baking sheet with parchment paper.
Scrub your potatoes well and pat dry before cutting into eighths.
I like to use smaller russets because I find them more manageable and, in my opinion, crisp up better.
Transfer the potato wedges to a large bowl and add 3 tablespoons extra light olive oil.
Next, measure and add in 1 tablespoon all-purpose seasoning salt. I make my own, but Lawry’s makes something similar. Then add in 3/4 teaspoon dried parsley flakes, 1/2 teaspoon ground black pepper and 1/4 cup pecorino Romano cheese.
Toss well until the potatoes are coated.
On your prepared pan, arrange the potato wedges in an even layer. Slip the pan onto the middle rack of your preheated oven and bake for 20 minutes.
After the 20 minutes, use oven mitts to remove the pan and then a spatula to carefully flip each wedge.
Look at that color!
After about 15 minutes, your potatoes should be crisp and smell amazing!
Serve straight out of the oven with a sprinkle of salt (if needed), extra pecorino and minced fresh parsley, if you’re feeling fancy.
These crispy potato wedges are great fresh from the oven or at room temperature. You might want to make extras, these will go fast!
Enjoy! And if you give this Crispy Potato Wedges recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Crispy Potato Wedges
Crispy Potato Wedges are ridiculously crispy and the perfect side dish or appetizer. Russet potatoes are cut into wedges and tossed in olive oil, a simple yet incredible seasoning blend and pecorino Romano before roasting. Serve with your favorite dipping sauce! Serves 4 to 6.
Prep Time: 10 minutesmins
Cook Time: 35 minutesmins
Total Time: 45 minutesmins
FOR THE CRISPY POTATO WEDGES:
1½poundssmall russet potatoes, scrubbed and cut into eighths
1/4cuppecorino romano cheese, freshly grated, plus more for serving
2teaspoonsminced fresh parsley, for serving – optional
FOR THE SPICY FRY SAUCE:
1/4cupmayonnaise
1/4cupketchup
sriracha to taste
Preheat your oven to 425℉ (220℃) and line a rimmed metal baking sheet with foil.
In a large bowl, add potato wedges, oil, season salt, parsley, black pepper and cheese. Use a rubber spatula to toss well until coated.
Spread the potatoes out evenly on the prepared pan (do not overcrowd) and roast on the middle rack for 20 minutes.
After 20 mintues, carefully remove and flip each potato wedge before sliding the pan back in the oven for 15 more minutes.
MAKE THE FRY SAUCE:
Meanwhile, in a bowl combine mayo, ketchup and the sriracha to taste.
Before serving, taste a potato wedge and season with salt if needed. Serve the crispy potato wedges with a sprinkle of cheese and minced parsley (if desired) and dip in the fry sauce or use ketchup or ranch!
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. NOTE:Nutritional value includes the potato wedges and fry sauce.
I went to college to study art history and journalism, and I spent a lot of my free time cooking and planning dinner parties. So after graduating I went to culinary school with the plan to combine my loves of communication and food. I dove into any experience I could find in my hometown of Houston, Texas –– teaching cooking classes, working in food nonprofits, developing recipes, and even farming. Eventually, I moved to New York to work as a recipe developer and food stylist, including at meal kit companies Marley Spoon and Dinnerly.
In my free time, I continue my quest to perfect kolaches and breakfast tacos that taste like home. You’ll find me shopping at the farmers market, having elaborate picnics, or hosting dinner parties that start with crudité and end with a candy plate.
Nothing makes me happier than helping create more enthusiastic home cooks — except perhaps a good salad. My favorite way to cook and eat is seasonally, locally, and sustainably. I want to give people the tools and access to do that, too!
A creamy sauce is the key to our perfect brussel sprouts and broccoli recipe, plus buttery sautéed mushrooms and crisp, salty bacon! It the best easy vegetable recipe.
My mom LOVES mushrooms sautéed in butter. She loves caramelized mushrooms and mushroom soup, but nothing really sold me on the power of a little ‘shroom’ until now. This is the absolute best recipe for brussel sprouts AND their famous green and stalky cousin, broccoli. As the flavors blend and melt together under the blanket of a silky and creamy white sauce the nuttiness from the nutmeg will take over and everyone will be salivating for just one little bite.
It was a Sunday and my plans for dinner ended up being a waste, so I quickly shifted gears and began pulling the leftovers into a new concoction, one I hoped would be decently received.
I had:
Broccoli
Brussel Sprouts
Cream
and Mushrooms.
But I was feeling a bit insecure. I mean, do broccoli and brussel sprouts really hold up next to one another?
And hold up they have! This is one of my very favorite recipes to make. If it was 20 years ago I’d have given a hard pass on those brussels, heck probably the broccoli too, so why was I willing to play the game now?
Because of that sauce.
It’s rich and creamy without drowning the vegetables. And I’m convinced that it actually makes you happier when you combine vibrant color with an opposite sauce and texture. For some reason it really does go from being ok to delicious!
How to Make This Recipe
Ingredients for Creamy Brussel Sprouts and Broccoli
This veggie recipe is simple but totally loaded with flavor. Here is what you will need:
Garlic Seasoning: like Johnny Garlic Spread or Kinder Buttery Steakhouse Rub
Heavy Cream
Buttermilk
Parmesan Cheese
Salt and Pepper
The measurements for all these ingredients can be found in the recipe card at the end of this post.
How to Make Creamy Brussel Sprouts and Broccoli
Prep: Preheat the oven.
Bacon: Cook the bacon in a cast iron skillet on the stove top until crispy. Set aside on a plate lined with a paper towel. Let it cool slightly and then chop into small pieces.
Sauté: Leave some of the bacon grease in the cast iron skillet and add butter. Add the veggies and garlic seasoning and sauté until brown.
Sauce: Add the cream and buttermilk and stir until the veggies are coated. Season to taste with salt and pepper.
Combine: Add the chopped bacon and stir to combine and then top with the parmesan cheese.
Bake: Place the skillet into the oven and bake for 10 minutes.
Keep scrolling down to the recipe card to see all the instructions in complete detail for this recipe.
Variations or Substitutions
This recipe is very flexible and totally open to variations or substitutions. One variation that is delicious is to add some lemon to the dish. Add the zest and juice from half a lemon for extra bright pop of flavor. If you want to add a little heat, add a pinch of red pepper flakes.
I would keep the bacon and mushrooms for those added delicious flavors, but the vegetables could be swapped for others such as asparagus, peas, cauliflower or spinach. If you aren’t a parmesan fan, exchange it for swiss, gruyere, white cheddar or mozzarella.
Pairing Options
Tips for Making This Recipe
I recommend cooking bacon on the stove top for maximum crispiness.
Depending on the size of the brussel spouts, cut brussels in half or quarters so they are about the same size.
Use some of the leftover bacon grease to sauté the vegetables to add even more flavor.
Don’t overcook the vegetables when sautéing them or they will just end up as mush after they are baked.
Grate your own parmesan cheese for the best flavor and texture.
Why You Will Love This Recipe
Flavor: The flavors of bacon, cream, parmesan and garlic all coating those delicious vegetables is just out of this world!
One Pan: Every part of this recipe is done in the one pan. No extra dishes to clean!
Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.
Quick: This side dish is ready in less than 30 minutes!
Texture: The contrasting textures of the crispy bacon, tender vegetables with the creamy sauce is so amazing!
Low Carb: With only 6 grams of carbs, this is great low carb side dish option.
Storage Tips
Leftover creamy brussel sprouts and broccoli should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.
Reheat this dish on the stove top over medium heat until heated through. Add a little more cream and buttermilk to keep it from drying out.
This creamy garlic and parmesan brussel sprouts and broccoli recipe is easy enough to accompany a weeknight meal but decadent enough to make for a special dinner. This vegetable side dish is going to be a new favorite in your house!
More Vegetable Side Dishes:
Servings: 8
Prep Time: 15 minutesmins
Cook Time: 10 minutesmins
Total Time: 25 minutesmins
Description
It’s a creamy sauce seeping into the most bright and wonderful dish of Brussel Sprouts and Broccoli with little buttery sautéed mushrooms bringing a little earthy umami flavor to this decadently easy vegetable recipe.
Heat the oven 400 degrees.
Place a cast-iron skillet on the stove top and add the bacon turn to medium heat and cook flipping halfway through until crisped set aside on a paper, towel, line plate and then chop into small pieces.
6 Slices Bacon
Drain all but 1 tablespoon of the bacon out of the cast-iron and add the butter in.
3 Tablespoons Butter
Add all the veggies and the seasoning and cook, stirring occasionally until beginning to brown.
This Cheesy Roasted Butternut Squash Rigatoni is the coziest (and cheesiest!) comfort food. Cooked rigatoni pasta is tossed in a quick cheese sauce made of homemade butternut squash puree, sharp cheddar and parmesan cheese. A delicious fall side dish or decadent main!
I want all.the.pasta!
It’s that time of year when I start craving butternut squash everything and pasta. So why not combine the two? I mean, you probably already have a zillion recipes calling for butternut squash, so really what’s one more? Because this one is pretty darn tasty and was the first “Macaroni and cheese” recipe I made in my 20’s that was edible. True story. Thanks to Rachel Ray (and her body suits😂), I was able to make mac and cheese (or rigatoni and cheese) successfully.
Squash. Pasta. Cheese. Heaven.
To Make This Cheesy Roasted Butternut Squash Rigatoni You Will Need:
dried rigatoni pasta – I like to use mezzi rigatoni.
unsalted butter – Lends richness and flavor.
shallot – For delicate and sweet onion flavor.
garlic – Adds distinct punchy flavor.
sage (fresh) – Lends a woodsy, earthy, and slightly peppery, yet fresh flavor.
unbleached all-purpose flour – Helps to thicken the sauce.
low-sodium chicken broth – Use homemade or quality store-bought broth.
half & half – Or substitute with equal parts whole milk and heavy cream.
kosher salt – Enhances the flavors in the recipe.
freshly ground black pepper – This will add some subtle bite and flavor.
ground nutmeg – Warm, aromatic with subtle hints of clove. Adds subtle flavor.
butternut squash puree – See how I make homemade butternut squash purée here.
parmesan cheese – Freshly grated is best.
sharp cheddar cheese – Can use white or yellow sharp cheddar.
Pro Tip: I highly suggest that your ingredients be measured and by the stove top which will help speed it all along nicely.
Bring a large pot of water with a palmful of sea salt to a boil. I do this first before starting my sauce. It takes a bit to get a pot of water to boil, so it’s important to start this first. The sauce can wait on the pasta, not the other way around.
Make The Sauce:
In a saucepan over medium to medium-low heat, I threw in 4 tablespoons of unsalted butter to melt.
Once the butter has melted add in the minced shallots and garlic with a pinch of kosher salt. Stir and let it cook until softened, about 2-3 minutes.
Meanwhile I plucked ten beautiful, soft, fresh sage leaves from my garden and gave them a mince. It should be about 2 tablespoons.
Once melted, I sprinkled in three tablespoons of flour.
Whisk it all together and let the flour cook for a minute.
Once the flour has cooked, whisk in 1 cup chicken stock.
And 1-1/2 cups half & half.
Season with a pinch of kosher salt, lots of freshly ground black pepper and 1/8 teaspoon nutmeg. I go easy on the salt because of the parmesan cheese and cheddar that I’ll be adding later.
Now just cook the sauce on medium-low, whisking every so often, until it thickens. About 4-5 minutes.
After the sauce has thickened, add in 1-1/2 cups of roasted butternut squash puree with 1 cup grated Parmesan cheese.
The squash is really what gives this pasta its color!
Whisk to combine.
Lastly, add in 1/4 cup of the extra sharp cheddar cheese. White or yellow cheddar, it doesn’t matter.
Keep whisking until everything is melty and smooth.
Keep the sauce warm over low heat while you cook the noodles, following the directions on the box of course.
When the noodles are al dente, add them into the pan with the cheese sauce.
Toss well to combine.
Transfer the cheesy pasta to a lightly greased baking dish and sprinkle with the remaining 1 cup of cheddar. Preheat your broiler and slip it underneath for about 3 to 4 minutes. Watch carefully to avoid burning.
Oh yes. Crispy cheddar top, saucy center…
All the cheese strings!
Serve spoonfuls into bowls and sprinkle with a little black pepper. Maybe even some chopped parsley if you’re feeling fancy.
I love the sage and shallot flavors going on. That along with the subtle sweetness of the squash and sharp cheese – SO, so good!
Enjoy! And if you give this Roasted Butternut Squash Rigatoni recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Roasted Butternut Squash Rigatoni
This Cheesy Roasted Butternut Squash Rigatoni is the coziest (and cheesiest!) comfort food. Cooked rigatoni pasta is tossed in a quick cheese sauce made of homemade butternut squash puree, sharp cheddar and parmesan cheese. A delicious fall side dish or decadent main!
Prep Time: 1 hourhr
Cook Time: 30 minutesmins
Total Time: 1 hourhr30 minutesmins
FOR THE PASTA:
sea salt , for pasta water
16ouncesrigatoni pasta, I like to use mezzi rigatoni
1¼cupsshredded extra sharp cheddar cheese, divided
1cupgrated parmesan cheese
Bring a large pot of salted (palmful sea salt) water to a boil and spray a casserole dish with olive oil spray.
Meanwhile, melt the butter in a large saucepan over medium heat. Add in the shallots and garlic and sauté until soft, about 2-3 minutes. Then add in the sliced fresh sage leaves and stir, cooking for 1 minute.
Sprinkle in the flour and whisk, cooking the flour for 1 to 2 minutes.
Next whisk in chicken stock and half & half. Season with a small pinch of salt, lots of freshly ground black pepper and the nutmeg. Heat over medium-low, whisking ocassionally until the sauce has thickened about 4-5 minutes.
Reduce the heat to low and add in the butternut squash puree, parmesan and a 1/4 cup of the cheddar cheese. Whisk until smooth. Taste and season with more salt or pepper if desired.
At this point the salted water should be boiling, so add in the pasta and cook according to the package directions.
Drain the pasta noodles and transfer them to the cheese sauce. Toss to combine.
Move your oven rack to the highest position and preheat your broiler on high.
Pour the pasta into the prepared casserole dish and sprinkle with the remaining cup of cheddar cheese.
Slide the pan under the broiler for 3 to 4 minutes or until the cheese is melted and a light golden brown in spots.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Note: If you can’t find half & half, simply sub with equal parts heavy cream and whole milk.
This recipe was originally posted on November 14, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
Nothing beats a crispy, crunchy side dish of home fries! They are so comforting and relaxing and everyone loves them! Eat them for breakfast, lunch or dinner!
There’s something so homey about chunks of crispy on the outside and soft in the middle potatoes. I didn’t grow up going to diners, nor do I now, but potatoes were a staple in my home and they always bring feelings of safety and happiness for me. So naturally diner potatoes were something I needed to try!
Ingredients for Home Fries
All you need is 7 simple ingredients to make home fries, and I’m willing to bet you have most (if not all) of them at home already. Here is what you will need:
Russet Potatoes
Baking Soda
Vegetable Oil
White Onion
Seasoned Salt
Ground Black Pepper
Unsalted Butter
The measurements needed of each ingredient can be found in the recipe card at the of the post.
How to Make Diner Style Home Fries
One of the keys to home fries is that as you cook them, if they start to look dry in the pan, you need to add a little bit more oil and stir coat them and let them keep cooking. Let me walk you through the whole recipe step by step:
Prep: Start by washing the potatoes and you can peel them if you want. Cut the potatoes into half-inch cubes.
Boil: This step is optional, but if you want extra crispy potatoes, start by boiling the potatoes. Place the potatoes in a large pot and add enough water to cover the potatoes.
Cook: Add 1 teaspoon of baking soda. Put a lid on the pot and bring the water to a boil. Once it is boiling, remove the lid and let the potatoes cook until the cubes are easily pierced with a fork.
Drain: Once the potatoes are fork tender, drain them well and then pat them dry.
Sauté: While the potatoes are cooking, heat a tablespoon of oil in a large skillet (use a cast iron skillet if desired) and add the onions. Sauté the onions until they are soft and translucent. Remove the skillet to plate and set them aside.
Cook: Add the rest of the oil to the same skillet over medium-high heat and add the potatoes in a single layer (you may need to do a few batches). Allow the potatoes to cook on each side until golden and crispy. Stir as needed and let the potatoes cook.
NOTE: This is where you may need to add more oil if the potatoes start to look dry as you work through the batches.
Combine: Once all the potatoes are browned and crispy on all sides, add all the potatoes, onions and butter to the skillet and season with the salt and pepper and toss everything together to combine.
Serve: Serve the potatoes hot and enjoy!
The complete instructions can be found in the recipe card down below where you can also save or print the recipe.
Tips for the Best Skillet Potatoes
Here are a few tips for making the best skillet potatoes…crispy on the outside and soft inside…
Cut the potatoes to similar sizes so that they cook evenly as they boil and as they pan fry.
Parboiling the potatoes before pan frying them ensures that soft interior.
Sauté the onions separately while the potatoes are boiling. Trying to cook the onions and potatoes together won’t work because the onions will cook faster and burn.
Give the potatoes plenty of space to cook in the hot oil in the skillet. Don’t overcrowd the pan! Cook the potatoes in batches, and you will add everything back to the skillet to heat everything up right before serving.
Are Home Fries and Fried Potatoes the Same Thing?
Home fries and fried potatoes are different though both are absolute heaven! Home fries are cubed potatoes that are boiled and then fried in a pan on the stove top. Fried potatoes are deep fried like french fries and they aren’t shredded or grated like hash browns are.
Why is Baking Soda Used in Home Fries?
Baking soda may be a surprising ingredient, but it has a important purpose. Adding baking soda to the water when you boil the potatoes makes the water more alkaline. This helps to create a sort of starchy paste on the outside of the potato pieces. When potatoes hit the hot oil. that starchy paste gets crispy while the inside stays fluffy and soft.
Best Potatoes for Home Fries?
We prefer to use russet potatoes for home fries because they are starchy potatoes and cook up soft and fluffy. Another great option is yukon gold potatoes.
What to Eat with Home Fries
Like I mentioned at the beginning of this post, home fries can be eaten as a side dish with any meal. They are typically served with breakfast as a side for anything from fried eggs or scrambled eggs to french toast or buttermilk pancakes. Don’t forget to make a side of bacon too!
Home fries should be served hot and fresh for the best flavor and texture. Leftovers should be stored in the refrigerator and they will keep for up to 2 days. The can be reheated on the stove top in a pan over medium-high heat. Reheating them in the microwave, oven or air fryer are also great options.
Breakfast potatoes can also be frozen. Allow them to cool completely and then place them in a ziploc bag or freezer-safe container. They will keep for up to 3 months. Let them thaw to room temperature and then reheat per the methods suggest above.
Enjoy delicious and crispy home fries in the comfort of your own home with this easy step by step guide. No need to go out to a restaurant, make them yourself in no time!
More Potato Side Dishes:
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Prevent your screen from going dark
Wash the potatoes, peel if desired, and then cut into half-inch cubes. If you want extra crispy potatoes, start by boiling them. 75% of the time I skip this step to save time.
2 Russet Potatoes
Place the potatoes into a large pot and cover with cold water, adding 1 teaspoon of baking soda.
1 teaspoon Baking Soda
Cover and bring the pot to a boil. When boiling, uncover and cook for 1-2 minutes or until cubes are easily pierced with a fork. Drain well in a colander then pat dry.
While the potatoes are cooking, heat 1 tablespoon of the oil in a large skillet. Add the onions, sauteing until just soft and translucent. Remove from the skillet to a plate, set aside.
3 Tablespoons Vegetable Oil, 1/2 Cup White Onion
Add the remaining 2 tablespoons of oil to the same large skillet and heat over medium-high heat. Add the potatoes in a single layer. This might require working in batches and additional oil.
3 Tablespoons Vegetable Oil
Allow the potatoes to brown evenly on each side, crisping up. Stir, and let cook. Sitting still is what allows the browning to happen.
Remove cooked potatoes to a plate while you finish the other batch(es). Add the potatoes, cooked onions and butter, season with salt and pepper back to the skillet and toss to combine and reheat. Serve hot.
Learn how to make a delicious and creamy Treasure Cave Blue Cheese potato gratin casserole with these easy step-by-step instructions. This classic French dish is simple to make but will impress your dinner guests with its rich decadent flavor!
I’ve teamed up with Treasure Cave for the next few months!
Treasure Cave got a new makeover! Blue cheese can totally be polarizing, amiright? But over here, we love it!! My dad and Father in law both are obsessed so I’ve learned that I’d better have new and fun recipes to serve just whenever either come into town. You’ll notice there’s new packaging and the flavor is just as wonderful and funky as ever!
Made with thinly sliced potatoes, cream, two kinds of cheese, onions, roasted garlic and fresh herbs. It’s a side dish you won’t be able to get enough of!
I actually used to hate blue cheese. Treasure Cave Cheese is literally the brand that sold me on it. Its flavor was totally different than other blue cheeses and gorgonzola I’d tried. So, when I got an email about partnering together, it was an immediate yes. Not because of all the blue cheese lovers out there, but because I am convinced that I can convert the haters.
Trying Treasure Cave Cheese will literally be a turning point for everyone out there that avoids blue or gorgonzola cheese. With this potato recipe, I’m aiming to take the peculiar flavor of blue cheese and incorporate it into a unique and outrageously flavorful dish. Over the next few months I’m going to give you three recipes that will change any blue cheese hater to a blue cheese lover. Stay tuned.
Utah Cuisine
If you asked anyone outside of Utah what typical Utah cuisine is, my guess is that they wouldn’t have a clue. Heck, if you asked people living in Utah, they might have no clue too, but there are a few dishes Utah is famous for…funeral potatoes, casseroles and Jell-O.
So I thought, let’s make a blue cheese spin on funeral potatoes and make it into a potato casserole! Everyone loves a side of potato casserole! It’s so comforting and indulgent! You won’t believe the extra depth of flavor adding Treasure Cave Blue Cheese gives to this recipe! I went ahead and didn’t include Jell-O…you’re welcome!
Ingredients for Blue Cheese Potato Gratin
I mentioned that I was once a blue cheese hater, but I’ve come to learn that in potatoes, in a dip, or anywhere it’s hidden, I can see that it adds a layer of flavor that wouldn’t be there without it. There’s an acid that adds such balance to recipes.
Cue the salt, fat, acid, heat section of our cookbook. Utilizing these few things (salt, fat, acid, and heat) transforms your cooking to levels you never knew you could cook at! Here is what you will need for this recipe:
Garlic: We will roast the cloves in the oven for extra delicious flavor.
Olive Oil: Helps to roast the garlic.
Unsalted Butter: Helps to sauté the onions.
Onion: Just a regular yellow onion works great and adds so much flavor!
Heavy Cream: This is the fat in the culinary quartet of salt, fat, acid, heat and it adds all the creamy richness to this recipe. You can also use half and half or a combination of both.
Salt: Adds flavor.
Nutmeg: This might seem surprising, but trust me! It adds just a hint of flavor you never knew you were missing!
Russet Potatoes: Wash, peel and thinly slice using a sharp knife or a mandolin.
Treasure Cave Crumbled Blue Cheese or Gorgonzola: Make sure it’s Treasure Cave brand! Acts as the acid in our flavor profile.
Parmesan Cheese: Buy a block of parm and freshly grate it yourself. It will make all the difference!
Chives: Fresh chives are preferred.
Thyme: Go with fresh thyme for sure!
Keep scrolling to the recipe card at the end of the post to see the details and measurements for each ingredient.
How to Make Treasure Cave Blue Cheese Potato Gratin
This recipe is so easy you won’t believe it! Here is a step-by-step guide to making cheesy potato gratin:
Prep: Preheat the oven to 375 degrees F.
Roast Garlic: Place the garlic cloves in a piece of aluminum foil and drizzle with olive oil. Pinch the foil closed so it’s a tight bundle around the garlic. Roast in the oven for 40 minutes. Remove from the oven.
Sauté Onions: Melt the butter in a saucepan over medium-low heat and then add the onions and cook them until they are tender, stirring occasionally.
Combine: Squeeze the roasted garlic to the saucepan and mash the cloves with a wooden spoon. Increase the heat to medium and add the cream, salt and nutmeg and stir everything together to combine.
Season: Add the sliced potatoes to a large bowl and toss them with salt.
Layer: Butter a cast iron skillet or a square casserole dish and add a layer of potatoes on the bottom of the skillet. Sprinkle with 1/3 of the cheeses and herbs then repeat the layers 2 more times.
Pour: Pour the cream mixture over the potatoes and sprinkle some black pepper over the top.
Bake: Stick the skillet into the oven and bake for 1 hour.
Garnish: Pull the skillet from the oven and garnish with more chives and thyme.
See! I promised it was easy, and now I’ve shown you! The complete recipe can be found in the recipe card at the end of the post. You can also save or print the recipe there.
What is the Difference Between Scalloped Potatoes and Au Gratin Potatoes?
This is a totally reasonable question! I mean, they look the same essentially. Thinly sliced potatoes in a creamy, cheesy sauce. The difference is in the creamy…scalloped potatoes use a roux of milk, flour and butter to make the creamy sauce. Au gratin potatoes use just cream (or half and half), butter and cheese for the sauce. Plain and simple and totally indulgent!
What Potatoes are Best?
You really want a potato that is high in starch and low in starch for this recipe. Russet potatoes are always my go-to. Try to avoid a waxy potato that is higher in moisture and lower in starch like a Yukon gold.
Tips for the Best Potatoes Au Gratin
Be sure to use Treasure Cave for your blue cheese! They are the oldest blue cheese producing company in the United States. America’s original cave-aged blue cheese was born in caves, but today, Treasure Cave’s cheeses are aged in a state-of-the-art facility in Wisconsin. I’m telling you…they just do it perfectly.
The acid from blue cheese can cause a little separation in the cream. This is expected and will still taste wonderful. Just so you don’t think something has gone wrong.
I like to reserve a little more blue cheese and parmesan for the last 15 minutes of baking. This is optional and is only for looks but it gets all golden brown and delicious on top.
Make sure the potatoes are cut to the same thickness so that they cook evenly. The easiest and quickest way to do this is to use a mandolin. It’s not necessary, but it sure will make life easier.
What to Eat with Potato Gratin
I’ve never come across a potato dish I didn’t love. Potatoes are so versatile and complimentary. You can eat them hot or cold, mashed or crispy, I just love them! They also go with just about any main dish. Here are a few of our favorites recipe to eat with these Treasure Cave blue cheese potatoes:
Storing and Reheating
Leftovers should be stored in an airtight container in the fridge. It will keep for up to 5 days. It can be reheated in the microwave or in the oven. To use the oven, heat it to 350 degrees F and place it in the oven until bubbling in the middle. It will take about 20 minutes.
I don’t recommend freezing this recipe. The texture ends up all wrong as it thaws. You also can’t really make this recipe ahead unless you can ensure that the potatoes will stay fully submerged in the cream. If they are exposed to air, they will start to oxidize and turn brown which is less than appetizing. I recommend making and baking all at the same time.
Impress your friends and family with this simple and tasty blue cheese potato gratin recipe. With just a few ingredients (emphasis on the Treasure Cave Blue Cheese!!) and easy-to-follow instructions, you’ll have a delicious side dish in no time.
More Potato Side Dishes:
Watch How to Make Blue Cheese Potato Gratin Casserole Video
Servings: 6-8
Prep Time: 15 minutesmins
Cook Time: 2 hourshrs
Total Time: 2 hourshrs15 minutesmins
Description
Learn how to make a delicious and creamy blue cheese potato gratin casserole with these easy step-by-step instructions. This classic French dish is simple to make but will impress your dinner guests with is rich decadent flavor!
Prevent your screen from going dark
Preheat the oven to 375 degrees F.
Place the garlic in a piece of tin foil and drizzle with a little olive oil. Pinch into a tight bundle and place in the oven for 40 minutes or until browning and soft. Remove from the oven.
10 Cloves Garlic, Olive Oil
Melt the butter in a saucepan over medium-low heat. Add the onions and cook until tender and beginning to brown, about 10 minutes.
1 Tablespoon Unsalted Butter, 1/3 Cup Onion
Squeeze the garlic into the saucepan and mash with a wooden spoon.
Over medium heat, add the cream and salt (1/2 teaspoon) and nutmeg. Stirring to combine for about 5 minutes.
3 Cups Heavy Cream, 1 ½ teaspoon Salt, 1 Dash Nutmeg
In a large bowl, toss the potatoes with about 1 teaspoon salt.
3 Russet Potatoes
Butter a cast iron pan or 8×8 baking dish and layer the potatoes on the bottom.
Add 1/3 of the cheeses along with 1/3 of the chives and thyme. Repeat layers.
1/4 Cup Fresh Chives, 2 Tablespoons Fresh Thyme, 1 1/2 Cups Treasure Cave Crumbled Blue Cheese or Treasure Cave Crumbled Gorgonzola Cheese, 3/4 Cup Fresh Grated Parmesan Cheese
Pour the cream mixture gently over the potatoes and sprinkle a little more pepper on top. Bake for 1 hour.
Remove from the oven and garnish with additional chives and thyme if desired.
This Crispy Rice Salad is flavorful and refreshing and ridiculously delicious. Toasted rice is tossed with cool cucumber, green onions, shelled edamame and creamy avocado for a wholesome and texture rich salad. Serves 4 to 6.
Have you had crispy rice salad before?
Me either, that is until a few weeks ago. I was mindlessly scrolling through TikTok when I stumbled upon a creator who made pretty much this exact salad. After finishing the video, I immediately added whatever ingredients I didn’t have on hand, to my weeks grocery list. I made some slight modifications to enhance some flavors without changing the bulk of the recipe.
This. Salad. Is. So Good!
After doing some research, I learned that this crispy rice salad is an inspired take on a Laoation appetizer salad call Nam Khao. Nam Khao is essentially curry seasoned fried rice balls that get broken up and mixed in with chunks of Lao-style fermented pork sausage, chopped onions, grated coconut, fresh mint and cilantro and chopped peanuts and is typically eaten in a lettuce cups. Which I imagine would be incredible.
Although not traditional, this is a great simple side salad bursting with flavor and delicious texture.
To Make This Crispy Rice Salad You Will Need:
for the dressing:
low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
seasoned rice vinegar – Lends sweetness and tang.
toasted sesame oil – Gives this dressing a toasty warm flavor.
olive oil – Adds richness and flavor.
fish sauce – Adds a salty, slighlty briny fish flavor. I use the Red Boat brand. (not sponsored)
brown sugar – Lends a touch of sweetness that balances out the salty flavors from other ingredients.
lime juice – For acidity and subtle bright citrusy flavor.
garlic – This adds distinct and punchy flavor to this dish.
for the rice salad:
leftover rice – I used parboiled rice and cooked it a day in advance (store cooked rice in refrigerator).
chili garlic paste (sambal oelek) – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
avocado oil – Or use extra light olive oil.
persian cucumbers – Lends cool refreshing flavor and crisp and crunchy texture.
edamame – A great source of plant based protein.
green onions – For a mild onion flavor.
mint – Gives the salad fresh herbaceous flavor.
cilantro – Adds bright herbaceous flavor.
avocado – Lends richness and creamy texture.
Note: Add 1/2 cup peanuts for extra flavor and crunchy texture!
Make The Dressing:
In a 2-cup liquid measuring cup (or bowl with spout) measure and add 1/4 cup low-sodium soy sauce, 1/4 cup seasoned rice vinegar, 1 tablespoon each toasted sesame oil and 1 tablespoon olive oil, 1 tablespoon brown sugar, juice of 1/2 a lime and 1 clove grated fresh garlic.
Whisk well to combine.
Make The Rice:
Preheat your oven to 400°.
In a bowl add 2 cups cooked rice, 1 heaping tablespoon chili garlic paste (sambal oelek) and 3 tablespoons avocado oil.
Mix well to combine.
Line a large, rimmed baking sheet with parchment. Add the rice mixture and spread evenly.
Bake on the middle rack of your preheated oven for 40 to 45 minutes tossing (and spreading out evenly) every 10 minutes.
Remove once deeply golden and crispy, and let cool.
Build The Salad:
Meanwhile, in a large bowl add 4 sliced Persian cucumbers, 1 cup shelled edamame, 1 bunch green onions – sliced, 1/2 bunch fresh mint – finely chopped, 1/2 bunch cilantro – finely chopped.
Add in the crispy rice.
Toss to combine.
Add in 2 small diced avocados.
Pour in the dressing.
Gently toss to combine.
I like to give this salad some time to soak up a little of the dressing before giving it one final toss and serving.
This salad is best when enjoyed day of. I did however have the leftovers the next day and while the cucumbers loss a lot of their crunch and the rice softened only a touch, it was still delicious – but not as great (in my onion) as it was freshly made.
Enjoy! And if you give this Crispy Rice Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Crispy Rice Salad
This Crispy Rice Salad is flavorful and refreshing and ridiculously delicious. Toasted rice is tossed with cool cucumber, green onions, shelled edamame and creamy avocado for a wholesome and texture rich salad.
Prep Time: 25 minutesmins
Cook Time: 40 minutesmins
Total Time: 1 hourhr5 minutesmins
FOR THE DRESSING:
1/4cuplow-sodium soy sauce, or low-sodium tamari if gluten free
1/4cupseasoned rice vinegar
1tablespoontoasted sesame oil
1tablespoonolive oil
1/2tablespoonfish sauce
1/2largelime, juiced
1clovegarlic, grated
FOR THE RICE
2cupscooked rice, (I used parboiled rice)
1tablespoonchili garlic paste, (sambal oelek)
3tablespoonsextra light olive oil, or avocado oil
FOR THE SALAD:
4persian cucumbers, halved and sliced
1cupshelled edamame
1bunchgreen onions, sliced
1/2bunchmint, chopped
1/2bunchcilantro, chopped
2smallavocados, diced
1/2cupcrushed peanuts, (optional)
MAKE THE DRESSING:
In a 2-cup liquid measuring cup (or bowl with spout) measure and add low-sodium soy sauce, seasoned rice vinegar, toasted sesame oil and olive oil, brown sugar, lime juice and garlic. Whisk well to combine.
MAKE THE RICE:
Preheat your oven to 400℉ (or 200℃) and line a large rimmed baking sheet with parchement.
Toss rice with chili garlic paste and oil. Spread evenly on prepare pan. Bake on the middle rack of your preheated oven for 40 to 45 minutes, tossing and spreading evenly every 10 minutes until deeply golden brown and crispy. Remove and let cool.
MAKE THE SALAD:
Meanwhile, add cucumber, shelled edamame, green onions, mint and cilantro into a bowl. Toss to combine.
Add the avocado and pour in the dressing. Gently toss to combine.
I like to give this salad some time to soak up a little of the dressing before giving it one final toss before serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Note: The nutritional information does not include the peanuts.
This easy and delicious recipe combines the savory flavors of cheese and basil with roasted vegetables for a satisfying and nutritious meal. Perfect for those end of summer veggies!
One of the hardest parts about cooking dinner during the summer is always turning on the oven. No one wants to do it. Am I right? I totally understand and I hear you, I do, but now I’m going to ask you to do just that because this cheesy basil vegetables side dish is so worth it. Roasted vegetables always are.
We had a few veggies that needed to be used up, but more importantly our basil was in it’s last few days of life and so I thought I would try my hand at a quick and easy veggie dish that you all can serve. We looooooved it.
How to Make Roasted Summer Vegetables Video
This is so easy and you can definitely use fresh or dried basil which means that this recipe is one you can make all year round. I know your guests will love it once Thanksgiving hits too. I know, let’s not even talk about that yet, but it’s true. It will be here before we know it!
Ingredients for Roasted Summer Veggies
Roasted vegetables are my favorite kind of vegetables! And keeping them simple is the best way to go. All you need is a few simple ingredients to make this tasty vegetables side dish. Here is what you need:
Vegetables: Carrots, Zucchini, and Yellow Squash
Cheese: Mozzarella Cheese and Parmesan Cheese
Flavor: Basil and Garlic
Extra Virgin Olive Oil
Salt and Pepper
The measurements and details for each ingredient can be found in the recipe card at the end of this post.
How to Make Cheesy Basil Roasted Vegetables
Your first step will be to slice up your veggies, then toss them with the rest of the ingredients saving a little of the basil and cheeses for later. Then roast it all up in the oven. The last few minutes top with the additional cheese and then sprinkle the last of the basil on before serving. If it’s winter and you don’t have fresh basil you can garnish with a little parsley. Booyah!
Are Vegetables Hard to Digest?
Some vegetables such as broccoli, cabbage and kale contain high fiber and cellulose, which are hard to digest. But, eating these vegetables reduces your risk of cancers of the digestive tract.
Carrots, winter squash, summer squash (especially peeled), starchy tubers (yams, sweet potatoes, potatoes), turnips, rutabagas, parsnips, beets, plantains, yaro, and Yuca are generally easier on the digestive system.
Is Yellow Squash the Same as Summer Squash?
The term summer squash includes many varieties of squash, such as yellow squash, zucchini, and crook neck squash which are all harvested in the summer.
Which is Healthier, Yellow Squash or Zucchini?
The nutrients in yellow squash and zucchini are pretty close in comparison, however, zucchini is lower in sugar.
Substitutions and Variations
This recipe is so versatile you can substitute different vegetables or add more vegetables. You can also play with the cheeses for different flavor. Adding bell peppers or red onions would be so yummy! If you want to try some winter vegetables in this recipe, try swapping in some butternut squash, brussel sprouts, cauliflower or broccoli.
As for the cheese, I love the meltiness of the mozzarella, but if you want some heat, try using pepper jack cheese! Colby jack or monterey jack cheese would also be fabulous!
What to Serve with Cheesy Basil Roasted Vegetables
Whether you’re making this roasted vegetable recipe during the summer, fall or winter, it will be make a fantastic side dish for any main course. Here are some ideas:
Storing and Reheating
Leftovers should be stored in the refrigeration in an airtight container. Leftover vegetables will keep for 3-4 days.
You can reheat the leftovers in the microwave or in the oven. If I have the time, I prefer the oven because it keeps the cheese and veggies nice and toasty. Add the vegetables to a baking dish and reheat at 350 degrees F for 10-15 minutes or until heated through. I find that the microwave kind of makes everything a little soggy.
This delicious and easy recipe for cheesy basil roasted vegetables is the perfect way to add some flavor to your daily veggie intake. Try it out and see for yourself!
More Vegetable Side Dishes:
Servings: 6servings
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Total Time: 45 minutesmins
Description
This easy and delicious recipe combines the savory flavors of cheese and basil with fresh vegetables for a satisfying and nutritious meal. Perfect for those end of summer vegetables!
Prevent your screen from going dark
In a large bowl, add all of the vegetables, 1/2 Cup Mozzarella, 1/2 Cup Parmesan, basil, garlic and salt and pepper.
2 Medium Carrots, 2 Small Zucchini, 2 Small Yellow Squash, 2 Cloves Garlic, 3/4 Cup Low-Moisture Part Skim Mozzarella Cheese, 3/4 Cup Parmesan Cheese, 1/4 Cup Basil, Salt and Pepper
Drizzle about 1/4 Cup Olive oil over the vegetables. Just enough to slightly coat them.
Extra Virgin Olive Oil
Place everything in a 9×13 inch pan.
Bake at 400 for 20-30 min, or until the vegetables are tender and the cheese is browning and bubbly.
The last 10 minutes add the remaining cheese.
Before serving garnish with fresh basil or fresh parsley if needed.
Store left overs in the refrigerator for 3-4 days.
The beginning of August marks zucchini season for me. Sure, it’s been showing up at the farmers market — and my garden, finally! — for the last couple of weeks, but this is when the real bumper crop of summer squash hits. My local farmers are trying to get rid of all their zucchini every Saturday morning. I can score big ones for just $1 each, so I typically walk out lugging way more than I should be — because who can pass up a deal like that? READ MORE…
Orzo pasta salad made with all the traditional Greek flavors you love and is a super easy side dish that you can make ahead of time for your next potluck!
Juicy cherry tomatoes, tangy feta cheese, red onions, roasted chickpeas and black olives all coated in a homemade salad dressing made with fresh lemon juice. This pasta salad is so bright and fresh!
We have a traditional Greek pasta salad on the blog, but I’m pretty obsessed with this orzo version. Just like I’m obsessed with our lemon orzo with parmesan and peas! Orzo is just so fun and so versatile!
What is Orzo?
Orzo is a rice-shaped pasta that can be traditionally prepared as pasta or cooked and served in much the same way as rice.
Ingredients Needed to Make Greek Orzo Pasta Salad
In most grocery stores, you walk in and you’re in the produce section. So grab a few plastic produce bags and knock off half this list right there:
Chickpeas
Chickpeas: roasting chickpeas, or garbanzo beans, adds a great crunchy texture to the salad and is high in plant-based protein
Olive Oil: helps roast the chickpeas
Cumin: adds flavor
Smoked Paprika: adds flavor and smokiness
Salt: adds flavor
Dressing
Olive Oil: the base of the dressing, extra virgin olive oil is preferred
Garlic: adds flavor
Red Wine Vinegar: adds acid and tanginess to the dressing
Lemon Zest and Juice: adds freshness, acidity and flavor
Dijon Mustard: adds zesty flavor and acts as an emulsifier for the oil and vinegar
Oregano: fresh is highly recommended but if you want to use dried oregano, go with 1 teaspoon
Dill: fresh dill is best, but if you must use dried, go with 1/2 teaspoon
Salt and Black Pepper: adds flavor and enhances all the ingredients
Salad
Red Onion: adds flavor and crunchy texture
Red Wine Vinegar: helps pickle the onions
Orzo: You’ll find orzo right next to all your other pastas, and remember that you’re looking for a pasta that looks like rice.
Olive Oil: helps toast the orzo and sauté the garlic
Garlic: adds flavor
Chicken Broth: cooks the orzo
Lemon Zest and Juice: adds freshness and flavor
Cracked Pepper: adds a little heat
Salt: adds flavor
Feta: I like to buy a block of feta and then crumble it up myself.
Grape Tomatoes: sliced in half
Sun Dried Tomatoes: drained from their oil and roughly chopped
Spinach: fresh and roughly chopped
Cucumber: We prefer English cucumber because you don’t have to peel it and it’s less seedy.
Black Olives: if you want to use more classically Greek flavors, use Kalamata olives
Calabrese Salami: adds richness and heartiness to the salad
Parmesan Cheese: freshly grated is best
Parsley: fresh herbs are preferred, adds bright herby freshness
This is just an overview of all the ingredients needed for this recipe. The full recipe with all the measurements and details is below so keep scrolling!
How to Make Greek Pasta Salad
Scroll down to the recipe card to get all the specifics of how to make the pasta. Here are the basics:
Season and roast the chickpeas.
Make the dressing.
Start the onions pickling.
Toast the dry orzo in a little oil on the stove top.
Add the garlic and then cook the pasta in chicken broth.
Rinse and drain the onion.
Add all the remaining ingredients, toss with the lemon vinaigrette to coat and serve.
All the instructions in full detail can be found in the recipe card at the end of the post.
Tips for Making Perfect Orzo Pasta Salad
Toast the pasta: we love the nutty flavor toasting the pasta gives the orzo in this dish!
Cook pasta past al dente: cook the pasta just past al dente. The pasta will soak in the lemon juice and cook a little more after being drained so you don’t want to overcook it and end up with mushy orzo!
Add grilled chicken: this can easily be turned into a main dish if you just add a little grilled chicken to it!
Make ahead: this is a great recipe to make ahead of time. You can make it first thing in the morning and it is perfect for the potluck that evening!
Is Orzo Gluten-Free?
Many people mistakenly believe orzo is gluten-free because it looks like rice (which is gluten-free). However, because traditional orzo pasta is made with wheat flour it is NOT gluten-free. It’s becoming easier to find gluten-free alternatives though, so I’m sure you can find gluten-free orzo in store or online. Just make sure to double check the label to ensure it’s certified gluten-free!
How Long Will Greek Salad Last?
Because this Greek Mediterranean orzo contains no meat, it will last for up to a week in the fridge in an airtight container. When reheating this easy dinner recipe, you’ll want to do so in a skillet with a little water or chicken broth to prevent the pasta from drying out or becoming gummy. This salad also tastes delicious cold if you want to skip the reheating.
What to Eat with Greek Orzo Salad
If you want to serve this as a side dish, here are some ideas for a main dish to go with it…
Can I Freeze Greek Pasta Salad?
Yes this pasta salad can be frozen. Cook the pasta as directed in the instructions, then let it cook completely. Freeze it in an airtight container or we prefer using a food saver. It’s life-changing.
It will last in the freezer for 1-2 weeks.
I think at least one pasta salad recipe should be enjoyed weekly all summer long! Put this Greek orzo pasta salad on the menu for this week! The crunch chicken peas, toasted orzo and homemade salad dressing knocks it out of the park!
Looking for more delicious ORZO RECIPES?
Servings: 8
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
For the Pasta Salad
1/2CupRed Onion, chopped
1TablespoonRed Wine Vinegar
1 1/2CupsOrzo Pasta
1TablespoonOlive Oil
2ClovesGarlic, minced
3CupsChicken Broth
Zest of 1 Lemon
1/2Lemon, juiced
Salt and Pepper, to taste
1CupSpinach, roughly chopped
1 CupFeta, cubed
10ozGrape Tomatoes, cut in half
1CupSun Dried Tomatoes, chopped
1English Cucumber, chopped
1CupBlack Olives, or Kalamata
1CupCalabrese Salami, cubed
1/4 CupParmesan Cheese, grated
2TablespoonsParsley, fresh
Prevent your screen from going dark
For the Chickpeas
Heat the oven to 425 degrees.
Place the chickpeas between two paper towels and rub until dried.
1 Can Chickpeas (garbanzo beans)
Scatter the chickpeas on a small baking sheet with a little olive oil, salt, smoked paprika and cumin. Toss to coat.
In a small jar, mix together the dressing. Set aside.
1/2 Cup Olive Oil, 2 Cloves Garlic, 3 Tablespoons Red Wine Vinegar, Zest of 1/2 Lemon, 1 Tablespoon Lemon Juice, 1/2 teaspoon Dijon Mustard, 2 teaspoons Oregano, 1 teaspoon Dill, Salt and Pepper
For the Pasta
Mix the red onion with the vinegar and set aside in a bowl. This will cut through the harshness of the onion and add depth of flavor.
1/2 Cup Red Onion, 1 Tablespoon Red Wine Vinegar
In a skillet over medium heat, add the olive oil and pasta.
1 1/2 Cups Orzo Pasta, 1 Tablespoon Olive Oil
Cook, stirring occasionally until toasted, about 30-60 seconds.
Add garlic and stir it in.
2 Cloves Garlic
Add the broth, a small amount at a time. Then add the lemon juice and zest.
3 Cups Chicken Broth, Zest of 1 Lemon, 1/2 Lemon
Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
Rinse the onion in cold water and drain well.
Add all of the chopped veggies, herbs, chickpeas, cheeses, meat and dressing.
1 Cup Feta, 10 oz Grape Tomatoes, 1 Cup Sun Dried Tomatoes, 1 English Cucumber, 1 Cup Black Olives, 1 Cup Calabrese Salami, 1/4 Cup Parmesan Cheese, 2 Tablespoons Parsley
Toss to coat evenly and allow to rest for 10 minutes. Stir again and serve.
Salt and Pepper
This Greek Orzo salad recipe can be kept in the refrigerator for up to 5 days.
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Visit any Italian market and, tucked among the olives, capers, and roasted red peppers, you’ll find giardiniera. To Italians, giardiniera (pronounced jar-din-AIR-ah) is a way of saying pickled vegetables. The condiment is also known as verdure sott’aceto, which translates to “vegetables under vinegar.” The vegetables are usually eaten with salads or as an antipasto, often accompanied by cheeses or cured meats, but it’s also delicious stuffed into an Italian beef sandwich.
Like many Italian dishes, there’s a traditional and an Italian-American version of giardiniera. The latter is referred to as “Chicago-style.” Italian-style giardiniera includes cauliflower, bell peppers, carrots, celery, and sometimes gherkins, and the vegetables are marinated in olive oil, red or white wine vinegar, herbs, and spices. Chicago-style giardiniera adds hot peppers to the mix, and the marinade contains little or no vinegar. This recipe falls squarely in the middle of these two iterations: It’s got lots of vinegary tang, plus the added heat of pepperoncinis.
Lizzy is a trained chef, food writer, and recipe developer for print and digital outlets including Insider, Real Simple, and the Chicago Tribune. She has a culinary degree from Cambridge School of Culinary Arts and a BA from Amherst College. She lives in New York City, where she runs, eats, and explores as much as possible.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof! The perfect summer salad!
Ummmmm I could eat this berry cheesecake salad recipe for the rest of my life and die happy. Seven years ago we posted this recipe and I’ve been waiting all winter for berry season to hit so we could bring this recipe back to the front for everyone to enjoy.
It’s sweet deliciousness. It seems a little wrong to take all of those healthy berries and turn them into a calorie fest with everything you put in this dish, but guess what, WORTH IT!!
Seriously, you should all make this on a perfect sunny day and eat outside with the family. Or maybe take it to a BBQ so everyone can ask you what the amazing recipe is.
Cheesecake Fruit Salad Ingredients
This fruit salad recipe is so versatile. I’m going to list out the ingredients that we love, but know from the start that you can totally swap out different fruits or flavors of yogurt. Here is what you will need:
Instant Cheesecake Pudding: You want just the pudding powder to add that yummy cheesecake flavor.
Cool Whip: adds sweetness and creaminess
Strawberry Yogurt: adds more fruity flavor and creaminess to the salad
Bananas: cut into 1/2 inch slices
Strawberries: stem removed and sliced
Raspberries: left whole but rinsed
Optional: Blueberries, Blackberries, Peaches, Cherries or Grapes
Graham Crackers: If you really want to make this salad taste like a true cheesecake, add crushed up graham cracker.
PRO TIP: After trying many different combinations of fruit in this recipe, I’ve decided my favorite concoction is fresh bananas, fresh strawberries, fresh blueberries, fresh raspberries and fresh blackberries. So fresh! Haha!
The measurements for each ingredient can be found in the recipe card at the end of this post.
How to Make Cheesecake Fruit Salad
One of my favorite things about this side dish is that it couldn’t be easier! Just two quick steps and you have a delicious fruit salad.
In a large bowl, mix the pudding powder, whipped topping and yogurt together.
Add the fruit and carefully fold it into the creamy cheesecake mixture. Then let it chill in fridge until it’s ready to serve (at least 30 minutes).
These instructions can also be found in the recipe card below where you can also print or save the recipe.
Add a little lemon or lime juice to your fruit salad to stop fruits from oxidizing, and keep your fruit salad in the refrigerator to keep it from going mushy.
This should keep your salad “fresh” for at least the following day.
Is Fruit Salad a Salad or a Dessert?
Refreshing fruit salad is perfect as a side dish or a healthy dessert.
I looooooove how creamy it is and the cheesecake pudding gives it so much more deliciousness!!! And the best part is that it’s easily adaptable to any personal preferences, add blueberries, forget the peaches, etc.
Can I Use Frozen Berries?
I wouldn’t recommend using frozen berries in this recipe. The texture ends up mushy and frozen berries release extra juices. Definitely stick with fresh fruit for this recipe.
Where Can I Find Cheesecake Pudding Mix?
Jello brand makes it, you should find it in any grocery store where they sell pudding/gelatin.
What to Eat with Berry Cheesecake Salad
Storing Berry Cheesecake Salad
Store this fruit salad in the refrigerator all the way up until serving. Then store any leftovers in an airtight container. They will keep for up to 2-3 days.
This recipe will not freeze well, so I don’t recommend trying to freeze it.
Bookmark it, print it, write it down, do whatever you do to save a recipe and make this soon! Looking for a healthier berry salad? No problemo! We have this awesome Strawberry Feta Spinach Salad that is the best!
This delicious recipe for fluffy cheesecake fruit salad is perfect for any occasion. With a light and creamy texture and a burst of fresh fruit, it’s sure to be a hit. Plus, check out our step-by-step video for easy preparation!
More Fruit Salad Recipes:
Servings: 5-6 cups fruit salad
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
Description
This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof!
Prevent your screen from going dark
Mix in a large bowl the dry cheesecake pudding powder, cool whip and strawberry yogurt.
Fold in the fruit being careful not to smash and chill in the fridge for 30 minutes.
1 Banana, 1 Pint Raspberries, 1 Cup Grapes, 1 Peach
If desired, sprinkle some crushed graham crackers on top for even more cheesecake similarity.
Graham Crackers
There have been questions about actually mixing up the pudding first. You do not mix the pudding before making this recipe. You are only using the dry powder mixed with the other ingredients. Use whatever fruit you prefer, blackberries, strawberries, raspberries, grapes, peaches etc. Best when eaten right away, but can be stored for 2-3 days in the refrigerator.
J. Alexander’s Wild Rice Orzo Salad is fresh and full of flavor! Years ago I recreated an incredible side dish from a nearby restaurant, and to this day is one one of my all-time favorites! A blend of wild rice, orzo and red winter wheat berries with bell peppers, sweet corn, currants and toasted almonds is tossed in a herb-y champagne vinaigrette. Serve this with salmon or shrimp, grilled chicken or as a meatless side dish. Yields 16 (1-cup) servings.
One of my favorite summer salads is the one you see below, with it’s abundance of ingredients and confetti colors.
This is actually one of the first recipes I ever blogged. If you were to dig deep into the archives, you’ll see that it’s from way back in 2010, the writing is horrid and that I use way too many exclamation points. Oh wait, I still do. Ha. (Struggling not to insert these —>!!!)
If I close my eyes I can still remember blogging that first post. My bff Nichole helping me chop (at the time I owned one knife and one cutting board) and mince and whisk, while I snapped photos with my crappy Canon point-and-shoot. I felt so professional. Never mind that the photos are shoddy, blurry, totally unappetizing and have since been deleted- at the time I thought they were AH-MAZING! They were so not.
This time around, I’m giving my beloved wild rice orzo salad a redo with better photos, more precise, accurate and fresh ingredients and still keeping the same great, colorful, healthy and delicious salad.
There is a lot of texture and flavor happening here. From the crunch of the peppers and almonds, the wholesome flavor of the rice and wheat berries… and that dressing! I think this salad benefits from some time in the fridge, I try to make it far enough in advance that it can chill for a few hours.
Serve this wild rice orzo salad as a side to salmon or shrimp, grilled chicken or as a meatless main dish.
To Make This J. Alexander’s Will Rice Orzo Salad You Will Need:
for the dressing:
basil (fresh) – For bright herbaceous flavor.
oregano (fresh) – Adds a distinct earthy and slightly bitter flavor.
thyme (fresh) – Has an earthy, slightly minty and lemony flavor.
garlic – Adds distinct punchy flavor.
sugar – Gives the dressing a touch of sweetness.
kosher salt – Helps to enhance the flavors in this recipe.
freshly ground black pepper – Adds some subtle bite and flavor.
champagne vinegar – A lighter vinegar that can be fruity, floral and with hints of vanilla.
olive oil – Use quality olive oil that’s meant for dipping or drizzling. I love Graza (not sponsored).
for the salad:
wild rice blend – Typically a mixture of black, brown, red, and wild rice.
red winter wheat berries – I have the hardest time finding this in stores near me. So I’ve linked it in the recipe printable.
orzo pasta – Delallo is my go-to brand for orzo pasta (not sponsored). It has the best shape in my opinion.
bell peppers – I love a rainbow of color so I use red, orange, yellow and green.
sweet corn – Thawed and drained of water if frozen. If using corn on the cob, cook it first before adding.
red onion – Or substitute with a finely diced shallot.
toasted sliced almonds – May substitute with sunflower seeds if allergic.
zante currants – Can substitute with chopped raisins if you can’t find currants.
parsley – Adds an additional pop of color.
Make The Dressing:
Start by grabbing a bowl, jar or whatever you’ve got; and add 1 tablespoon of thinly sliced basil, 1 teaspoon chopped fresh oregano and 1/2 teaspoon chopped fresh thyme, grate in a medium clove of garlic (about 3/4 of a teaspoon), 1-1/2 tablespoons of sugar (or honey) to sweeten the dressing a smidge. Then pour in 1/4 cup of champagne vinegar.
Next, whisk while pouring in 1/2 cup olive oil season with 1/2 teaspoon of kosher salt and 1/4 teaspoon coarsely ground black pepper and set aside.
Make The Salad:
First, into a very large bowl (you’ll need lots of room when it comes to mixing) add the 3 cups of cooked wild rice, 2 cups of the cooked red winter wheat berries and 2 cups of cook orzo. I used DeLallo brand because I think their orzo is the prettiest, all long and slender like.
NOTE: The dry measurements will be listed in the instructions. Just follow package directions for cooking.
Next add in a 1/2 cup of each color (red, orange, yellow and green) diced bell peppers, 1 cup sweet corn, 1/3 cup finely diced red onion, 1/2 cup pan-toasted sliced almonds, 1/3 cup currents. These taste similar to raisins and add the perfect touch of sweetness.
Lastly, throw in 1/4 cup chopped fresh parsley.
Then toss these ingredients together.
Next, pour in all of the champagne and herb vinaigrette…
Enjoy! And if you give this Wild Rice Orzo Salad a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16servings
J. Alexander’s Wild Rice and Orzo Salad
J. Alexander’s Wild Rice Orzo Salad made fresh and full of flavor! Years ago I recreated an incredible side dish from a nearby restaurant, and to this day is one one of my all-time favorites! A blend of wild rice, orzo and red winter wheat berries with bell peppers, sweet corn, currants and toasted almonds is tossed in a herb-y champagne vinaigrette. Serve this with salmon or shrimp, grilled chicken or as a meatless side dish.Yields 16 (1-cup) servings.
Prep Time: 1 hourhr
Total Time: 1 hourhr
FOR THE CHAMPAGNE VINAIGRETTE:
1tablespoonthinly slice fresh basil leaves
1teaspoonchopped fresh oregano
1teaspoonchopped fresh thyme
1clovegarlic, grated
1½tablespoonssugar
1/4cupchampagne vinegar
1/2cupolive oil
1/2teaspoonkosher salt, or to taste
1/4teaspoonfreshly ground black pepper, or to taste
FOR THE SALAD:
3cupscooked wild rice blend, 1½ cups uncooked
2cupscooked red winter wheat berries, about 1 cup uncooked
2cupscooked orzo pasta, about 1 cup uncooked – I like DeLallo brand
1/2cupfinely diced red bell pepper
1/2cupfinely diced orange bell peppers
1/2cupfinely diced yellow bell pepper
1/2cupfinely diced green bell pepper
1cupcorn kernels, thawed if frozen
1/3finely diced red onion
1/2cuptoasted sliced almonds
1/3cupdried zante currants
1/4cupchopped fresh parsley leaves
In a medium bowl add in the basil, oregano, thyme and garlic. Add in the sugar, pour in the champagne vinegar and whisk while drizzling in the olive oil. Season with salt and pepper and set off to the side.
In a large bowl, combine the cooked wild rice, wheat berries, orzo, peppers, corn, onion, almonds, currants and parsley. Toss to combine.
Pour in the champagne and herb vinaigrette, toss and either serve immediately or refrigerate until ready to serve.
To speed this up, cook the wild rice and wheat berries (separately) the day before. Before storing, measure each of the cooked grains so you know you have the right amounts. This will save you a lot of time when it comes to making the salad the day of.
Espresso Candied Bacon aka Billion Dollar Bacon is sweet, smoky and addictive. Thick-cut applewood smoked bacon is coated in an espresso and brown sugar mixture and baked until crisp and candied. Yields 8 pieces and will serve 4.
Espresso Candied Bacon aka Billion Dollar Bacon is the thing dreams are made of.
Last month both my daughters and I went to a popular brunch spot we wanted to try. On the menu was “billion dollar bacon” so naturally we ordered it. What is billion dollar bacon? It’s thick-cut bacon with a sweet heat espresso shellac. Essentially espresso candied bacon.
And it’s delicious.
To Make Espresso Candied Bacon You Will Need:
dark brown sugar
chili powder
espresso powder
black pepper
thick-cut applewood smoked bacon
Preheat your oven to 400°F (or 200°C).
Line a rimmed baking sheet with heavy duty foil and place a wire rack on top. The foil will catch the drippings and aids in easy clean up.
In a shallow pan or dish, measure and add 2/3 cup dark brown sugar, 1 tablespoon espresso powder, 1 teaspoon chili powder and 1/2 teaspoon black pepper.
Use a fork to break up the brown sugar and mix well to combine.
What is Espresso Powder?
Espresso powder, or instant espresso, is brewed espresso that has been dehydrated to create water soluble granules. It is not the same as espresso grounds. Espresso powder has all the punch and flavor of brewed espresso but without the water, which makes it great in batters, doughs and spice rubs.
One at a time, press the 8 strips of thick cut apple wood bacon into the brown sugar mixture.
Sprinkle and press the sugar mixture onto the bacon so it sticks well.
Transfer each piece to the wire rack and repeat with the remaining bacon. Take the remaining brown sugar mixture and sprinkle it onto the strips of bacon.
Bake on the middle rack of your preheated oven for 18 to 20 minutes or until the bacon is crisp.
If you start smelling something is burning, don’t worry! That’s just the bacon fat/sugar that has dripped into the bottom of the pan. Feel free to rotate the pan halfway through for even baking.
Allow the bacon to cool slightly or until safe to handle.
Once safe to handle, transfer to plates or serve on a platter.
Enjoy! And if you give this Espresso Candied Bacon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Espresso Candied Bacon (Billion Dollar Bacon)
Espresso Candied Bacon aka Billion Dollar Bacon is sweet, smoky and addictive. Thick cut applewood smoked bacon is coated in an espresso and brown sugar mixture and baked until crisp and candied. Yields 8 pieces and will serve 4 (2-piece servings) or 8 (1-piece servings) depending.
Prep Time: 15 minutesmins
Cook Time: 20 minutesmins
Total Time: 35 minutesmins
2/3cupdark brown sugar
1tablespoonespresso powder
1(rounded) teaspoonchili powder
1/2teaspoonground black pepper
8stripsthick cut applewood smoked bacon
Preheat your oven to 400°F (or 200°C).Line a rimmed baking sheet with heavy duty foil and place a wire rack on top. The foil will catch the drippings and aids in easy clean up.
In a shallow pan or dish, measure and add brown sugar, espresso powder, chili powder and black pepper. Use a fork to break up the brown sugar and mix well to combine.
One at a time, press the 8 strips of thick cut apple wood bacon into the brown sugar mixture. Sprinkle and press the sugar mixture onto the bacon so it sticks well. Transfer each piece to the wire rack and repeat with the remaining bacon. Once done, take the remaining brown sugar mixture in the pan and sprinkle it onto the strips of bacon.
Bake on the middle rack of your preheated oven for 18 to 20 minutes or until the bacon is crisp.NOTE: If you start smelling something is burning, don’t worry! That’s just the bacon fat/sugar that has dripped into the bottom of the pan. Feel free to rotate the pan halfway through for even baking.
Allow the bacon to cool slightly or until safe to handle.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This Cilantro Lime Coleslaw is fresh, crisp and full of flavor! Thinly sliced green and purple cabbage, julienned carrots, green onion, jalapeño, lots of fresh cilantro is tossed in a simple citrusy lime vinaigrette. Yields about 8 cups.
Cilantro lime anything has me in a choke hold.
I’m an absolute addict and, in my opinion, a recipe can never have too much cilantro. What I love most about this slaw (besides the dressing) is that it’s quick to prepare and fresh and flavorful! I make this all the time because it’s great in fish or shrimp tacos, in rice bowls, as a side to just about anything grilled and of course, delicious all on it’s own.
If you love cilantro like I like cilantro, then you will love this quick and easy cilantro lime coleslaw!
To Make This Cilantro Lime Coleslaw You Will Need:
for the dressing:
kosher salt – Enhances the flavors in the dressing.
lime juice – Adds acidity and bright citrus flavor.
honey – Lends a touch of sweetness.
olive oil – Adds richness and flavor.
for the slaw:
green cabbage – Lends crunch and color.
purple cabbage – Lends crunch and color.
cilantro – Gives the slaw bright flavor and color.
carrots – For a pop of color and crunch.
green onions – Lends a mild onion flavor.
jalapeño – This adds a mild to spicy pepper flavor, but is optional.
In a glass jar or small bowl, measure and add a few pinches of kosher salt (about 1/2 teaspoon or to taste), 1/3 cup freshly squeezed lime juice, 1-1/2 teaspoons honey (I usually eyeball this) and 2 tablespoons olive oil. Whisk to combine.
In a large bowl, add 3 cups each green and purple cabbage. Again, I just eyeball this – which is about 1/2 a medium head of both cabbages. Next add in 2 carrots that have been peeled and julienned (julienne peeler linked in printable recipe), 4 sliced green onions and a whole lot of coarsely chopped fresh cilantro, about 1/2 cup.
Grab tongs to toss everything together. Give it a taste test and season with a more salt if needed.
I like to let this sit for about 20 minutes to allow the salt to draw out moisture and flavor. Then I give it a toss right before serving.
Tuck into your favorite lettuce wraps. I looove this recipe.
A light side to grilled meat.
Making This Slaw In Advance?
If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.
Enjoy! And if you give this Cilantro Lime Coleslaw recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16servings
Cilantro Coleslaw
This Cilantro Lime Coleslaw is fresh, crisp and full of flavor! Thinly sliced green and purple cabbage, julienned carrots, green onion, jalapeño, lots of fresh cilantro is tossed in a simple citrusy lime vinaigrette. Yields 8 (1-cup) servings or 16 (1/2-cup) servings.
Prep Time: 10 minutesmins
Total Time: 10 minutesmins
Vinaigrette:
kosher salt, to taste
1/3cupfresh lime juice
1½teaspoonshoney
2tablespoonsolive oil
Slaw:
3cupsthinly sliced green cabbage
3cupsthinly sliced purple cabbage
1/2cupfinely chopped cilantro
2carrots, peeled and julienned
4green onions, thinly sliced
1mediumjalapeño, seeded and finely diced
MAKE THE DRESSING:
In a jar or bowl, add a pinch or two of salt (about 1/2 teaspoon), the lime juice, honey and olive oil. Whisk to combine.
MAKE THE SLAW:
In a large bowl, add the sliced cabbage, cilantro, carrots, green onion and jalapeño (if using).
Pour in dressing and toss well to combine. Taste and season with more salt if needed. Let it sit for about 15 to 20 minutes before serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. RECIPE NOTE: If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.
This recipe was originally posted on September 5, 2016 and has been updated with clear and concise instructions, new photography and helpful information.
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