Tag: Side Dish

Bacon Cheddar Ranch Potato Salad – Simply Scratch
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Bacon Cheddar Ranch Potato Salad is both easy and delicious! Homemade ranch dresses roasted baby potatoes, crispy bacon, sliced green onions and sharp cheddar cheese.

Some say Memorial Day technically kicks off the grilling season.

Even though we’ve been grilling since late February, I do believe it’s this particular weekend when we collectively grill allthethings and serve them with fresh colorful salads, grilled vegetables, potato chips and ice cold beverages. Can you tell I’m excited? I so am.

Today I have an oldie but goodie I’m re-sharing with all of you. This recipe dates back to April of 2011. I had a little dressing left over and instead of having it going to waste, I tossed it in with leftover roasted potatoes, crispy bacon, sharp cheddar and green onions. Which is exactly how this recipe was born. It was the best thing to come out of my kitchen that year and I’ve made it several times since.

Bacon. Cheddar. Ranch. Potato Salad.

Is there a more delicious string of words? I don’t think so. 😉

To Make This Bacon Cheddar Ranch Potato Salad You Will Need:
- baby potatoes – I use a blend of potatoes, but use what you can find.
- olive oil – Lends fat, flavor and helps soften while roasting.
- kosher salt – Enhances the flavors of the recipe.
- bacon – I like to use center cut bacon in this recipe.
- sharp cheddar – I like it cut into small cubes, however shredding it is fine too.
- green onion – Adds a pop of color and fresh onion flavor.
- parsley – Lends fresh herbaceous flavor.
For this recipe, you can either use my Jet’s Ranch Dressing or this Buttermilk Ranch Dressing – Both are equally fantastic and it all depends on how much work you want to put into making ranch dressing.

Preheat your oven to 400°F or 200°C.

Wash and towel dry 3 pounds of baby potatoes. Place them onto a rimmed metal sheet pan and drizzle with olive oil and sprinkle with 3/4 teaspoon of kosher salt. Toss to combine and slide into your preheated oven for 30 minutes or until fork tender.

Then remove and allow the potatoes to cool completely before making the potato salad. Waiting for the potatoes to cool is important. Otherwise they’ll absorb all of the ranch making the salad kind of dry.

Meanwhile, cook 8 strips of center cut bacon until crispy. Transfer the crispy bacon to a paper towel lined plate. Reserve 1 tablespoon bacon fat. Once the bacon has cooled, finely chop.

Once the potatoes have cooled, add them to a large bowl. If the potatoes are a little bigger than bite-size, cut them in half.nDrizzle with 1 tablespoon warm bacon fat and toss to coat. Next add in all of the chopped bacon, 3 sliced green onions and 6 ounces of cubed cheddar.

Then pour a 1/2 cup of the ranch over top. The cool thing about this potato salad is that all the herbs and spices are all ready in the ranch! There’s garlic, dill, parsley, chives, salt, pepper etc.

Majority of the flavor-work has already been done.

Toss together. Taste-test and season with more salt if needed.

And serve or chill in your fridge until you’re ready to eat. Then serve this will grilled chicken, burgers, ribs, brats or steak. Really any and all the grilled food, because it’s perfect with anything!

Now who’s coming over to help me finish the leftovers?

Enjoy! And if you give this Bacon Cheddar Ranch Potato Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Bacon Cheddar Ranch Potato Salad

Bacon Cheddar Ranch Potato Salad is both easy and delicious! Homemade ranch dresses roasted baby potatoes, crispy bacon, sliced green onions and sharp cheddar cheese.

Prep Time: 1 hour

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 2 hours

3 pounds baby redskin potatoes, washed and towel dried

1.5 tablespoon olive oil

kosher salt

8 slices center cut bacon, cooked and crumbled plus

1 tablespoon bacon fat, reserved

3 green onions, sliced

1/2 cup ranch dressing, more or less to taste

6 ounces sharp cheddar cheese, freshly grated

Preheat your oven to 400℉ (or 200℃).

Place the potatoes onto a rimmed metal sheet pan. Drizzle with olive oil, season with 3/4 teaspoon of kosher salt.

Roast for 30 minutes or until fork tender. Allow the potatoes to cool completely before assembling the potato salad.

Meanwhile, cook the bacon until crispy. Drain on paper towels and chop.

Cut larger potatoes in half and add to a large bowl Add in the reserved bacon fat and toss to coat.

Next add in the chopped bacon, green onions, cheddar and ranch. Toss until even coated.

Serve immediately at room temperature or chill until ready to serve.

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.

Serving: 1serving, Calories: 259kcal, Carbohydrates: 25g, Protein: 7g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Cholesterol: 21mg, Sodium: 246mg, Potassium: 604mg, Fiber: 3g, Sugar: 2g, Vitamin A: 214IU, Vitamin C: 27mg, Calcium: 143mg, Iron: 1mg

Author: Laurie McNamara

Course: Side Dish

Cuisine: American
This recipe was originally posted on April 18, 2011 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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May 22, 2024
Italian Tortellini Pasta Salad – Simply Scratch
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Your summer barbecue needs this Italian Tortellini Pasta Salad! Cheese-filled tortellinis are mixed with salami and pepperoni, tomatoes, pepperoncini, olives, arugula, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette! Yields about 12 cups or 16 (¾ cup) servings.

Your backyard get together needs pasta salad.

So why not make this tortellini pasta salad? Cheese filled tortellini tossed with fresh tomatoes and salami and pepperoni, olives, mozzarella and parmesan cheese. And if that doesn’t already sound incredible, you toss this pasta salad in an incredible basil pesto vinaigrette. Using tortellini is a fun alternative to traditional pasta and the dressing in this salad is light, herbaceous and so so good!

I made this tortellini pasta salad and ate it with grilled chicken and asparagus, but it’s also great with bbq chicken drumsticks, grilled burgers, brats and Italian sausage.

Simple with a side of easy.

To Make This Antipasto Tortellini Pasta Salad You Will Need:

for the vinaigrette:
- basil pesto – Homemade pesto is best, however you can also use store-bought.
- white wine vinegar – Adds tang and helps balance out the vinaigrette.
- olive oil – Although pesto has oil in it, you will need just a touch more to thin it out and balance flavors.
- calabrian chili paste – Adds flavor and subtle heat. This is of course optional.
for the pasta salad:
- cheese filled tortellini – Use fresh tortellini (not dried) for best results.
- Genoa salami – I used uncured salame (Fredrick’s of Meijer – not sponsored). Slice into coins and then into thin strips.
- pepperoni – Same as above. I used a pepperoni stick (Boar’s Head – not sponsored) and slice into coins and then into thin strips.
- cherry tomatoes – I personally like these so much better than grape tomatoes, but feel free to use those instead.
- red onion – Soaking onions in ice water removes a lot of the bite. You still get onion flavor but it’s mellowed out considerably.
- pepperoncini – Adds mild to spicy heat and delicious tangy flavor.
- olives – I use an Italian blend.
- mozzarella – For this salad I used small pearled mozzarella.
- toasted pine nuts – Adds delicious nutty flavor and crunchy texture. This is optional.
- parmesan cheese – Adds a touch of nuttiness. Use freshly grated for best flavor.
- baby arugula – Lends delicious peppery flavor.
- fresh torn basil – For serving. Optional.
Make The Dressing:

In a bowl or jar, measure and add 1/2 cup basil pesto, 3 tablespoons white wine vinegar, 2 tablespoons olive oil and 1 to 2 teaspoons Calabrian chili paste. The chili paste is of course optional.

Stir or whisk well to combine.

Cook The Tortellini:

Depending on the brand you prefer, you’ll need 16 to 18 ounces. The brand I’m using only comes in 9 ounce packages – or at least my store only carries that size. So I use two.

Bring a large pot of salted water to a boil.

Add in the tortellini, and cook according to package directions. Drain and rinse with cold water.

Build The Pasta Salad:

In a large mixing bowl, add in the cold cooked tortellini, 1-1/2 cups cherry tomatoes, 1 small red onion that has been thinly sliced, 1/2 cup sliced pepperoncini, 1/2 cup of halved Italian olives, 8 ounces mozzarella pearls, 3 ounces each hard salami and pepperoni that has been sliced into strips, 1/3 cup grated parmesan cheese and 1/4 cup toasted pine nuts.

Add in a couple handfuls of baby arugula and toss to combine.

Next, drizzle with all of the basil pesto vinaigrette (more or less to preference) over top to coat.

Toss together and serve!

If making in advance:

Prep all ingredients and keep chilled in your fridge and toss together right before serving. Otherwise you risk the arugula getting soggy.

So good!

Enjoy! And if you give this Italian Tortellini Pasta Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings

Italian Tortellini Pasta Salad

Your summer barbecue needs this Italian Tortellini Pasta Salad! Cheese-filled tortellinis are mixed with salami and pepperoni, tomatoes, pepperoncini, olives, arugula, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette!Yields about 12 cups or 16 (¾ cup) servings.

Prep Time: 20 minutes

Cook Time: 4 minutes

Total Time: 24 minutes

FOR THE BASIL PESTO VINAIGRETTE:

1/2 cup basil pesto, or use store bought

3 tablespoons white wine vinegar

2 tablespoons olive oil

2 teaspoons Calabrian chili paste, optional

FOR THE SALAD:

18 ounces fresh tortellini, cheese filled

sea salt

3 ounces hard salami, sliced

3 ounces pepperoni, sliced

1½ cup cherry tomatoes, halved

1 small red onion, thinly sliced

1/2 cup sliced pepperoncini

1/2 cup halved Italian olives

8 ounces mozzarella pearls

1/4 cup toasted pine nuts

2 handfuls baby arugula, about 2 ounces

1/4 cup crumbled Parmesan cheese

fresh basil, for serving

MAKE THE PASTA SALAD:

Bring a larger pot of salted water to a boil and cook the tortellini according to the package directions. Drain and rinse with cold water.

In a large mixing bowl, add in the cold cooked tortellini, tomatoes, red onion, pepperoncini, olives, mozzarella pearls, salami and pepperoni, parmesan cheese and pine nuts.

Add in a couple handfuls of baby arugula and drizzle with the basil pesto vinaigrette (more or less to preference) over top. Toss together one last time and serve

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.
If making in advance: Prep all ingredients and keep chilled in your fridge and toss together right before serving. Otherwise you risk the arugula getting soggy.

Serving: 0.75cup, Calories: 264kcal, Carbohydrates: 17g, Protein: 12g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 34mg, Sodium: 556mg, Potassium: 134mg, Fiber: 2g, Sugar: 2g, Vitamin A: 314IU, Vitamin C: 8mg, Calcium: 158mg, Iron: 2mg

Author: Laurie McNamara

Course: Salads

Cuisine: Italian
This post may contain affiliate links.

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Laurie McNamara

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May 19, 2024
The Most Delicious Mexican Black Beans Ever – Oh Sweet Basil
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Black beans taken to the next level with bold Mexican flavors all from ingredients you have around the house! Sometimes black beans become a forgettable side dish, but not these! They will be the highlight of your meal!

Easy Black Bean Side Dish

We just barely survived an extremely stressful summer. Before I get into the details, let me just say that these Mexican black beans from scratch came from some friends who had us over for dinner one tonight. They were the best black beans we have ever had!

All you need are a few simple ingredients and you’ll be in the middle of a Mexican black bean fiesta! Ole! Serve these alongside our pork carnitas or either one of our chicken or beef fajitas!

Okay, so this summer we made a major mistake. Well, not a mistake, but we went through an incredibly stressful summer and it was all at our own doing. We chose to completely gut our kitchen and three of our bathrooms.

You guys, I know that seems like it’s not that big of a deal, but have children, have your job be completely centered around cooking, and then take away the sinks, anything with cooking, showers and toilets and then fill the whole house with endless people, dust, dirt, and chaos.

That is stress.

One thing after another fell apart, the kitchen backsplash tile was accidentally installed in the shower, the cabinets were late, and then late again, and then wrong. The floors were ruined, which we hadn’t planned to replace.

WE FOUND MOLD.

I mean, the list literally goes on for another mile and we were stretched beyond our own capacity. It was so hard living off of protein bars and cereal in plastic bowls and I’m not kidding, that’s what we ate. We aren’t the type to say, hey folks, we could use a dinner or heck a plate of cookies because we are drowning!!!!! But we have two friends who reached out and cooked us a meal at one point.

One of those meals involved these easy black beans and although they filled our spirits and we knew, we knew it was such a crazy tender mercy that day, they also happened to be the best, the most delicious Mexican Black Beans Ever!

What’s Needed for Mexican Black Beans?

To make this simple black bean side dish, you need just a handful of mostly pantry ingredients. Here’s what goes into this easy recipe:
- Olive oil
- Garlic
- Cumin
- Canned black beans
- Tomato sauce
- Fresh cilantro
The measurements of each ingredient can be found in the recipe card at the end of the post.

How to Make Mexican Black Beans

Don’t you love when a recipe is out-of-this-world delicious and also incredibly simple to make?! That is the best of both worlds! So many nights, I’m so focused on getting the main dish on the table that the side dishes become an afterthought. This recipe is so easy, three simple steps is all you need:
1. Bloom the spices: heat a sauce pan on medium heat on the stove with the olive oil. When the oil is hot, add the cumin and garlic to bloom the flavors and stir until they become fragrant (about 30-60 seconds). Blooming means to gently fry in oil, and it deepens the flavor of spices.
2. Combine and mix: add the black beans, tomato sauce and cilantro to the sauce pan and stir everything together.
3. Simmer: turn the temperature down to medium-low and allow the mixture to simmer for about 30-40 minutes or until your desired thickness. Add more cilantro if desired.
That’s all I got! So easy and I know you’re going to just love these!

FAQ

Are Black Beans Good for You?

This is one of the best things about black beans! They are so healthy! They are loaded with protein and fiber and low in fat. And just when you didn’t think they could get any better, they also contain important nutrients like phosphorous and magnesium.

Are Black Beans and Kidney Beans the Same?

No, they are not the same at all. Kidney beans are quite large, reddish in color and kidney shaped and black beans are small, oval and black (imagine that!). Black beans are also a little harder in texture while kidney beans are quite soft. They are fairly similar in nutritional value. That being said, you could use kidney beans in place of the black beans in this recipe if you need to. Pinto beans would also be great!

Can You Use Dry Black Beans?

Yes, absolutely! We love using dry beans! They just take a little planning ahead. They need to soak overnight in water. Place the beans in a bowl and fill the bowl up with water until there are about 4 inches of water over the beans.

After they have soaked over night, drain and rinse them and then place them in a pot. Cover them with enough water to cover the beans and be about 4 inches above the level of the beans. Bring the beans to a boil and then reduce the heat to a simmer. Allow them to simmer for about an hour.

When they are tender, drain them and add them to the skillet and follow the instructions for this recipe.

Do Black Beans Need to Be Refrigerated?

If the black beans are stored properly in an airtight container. Leftovers will last in the fridge for up to 5 days.

Can Black Beans Be Made Ahead of Time?

Black bean recipes are great for making ahead of time because they reheat so easily and retain their delicious flavor and texture. This recipe can be made up to 2 days ahead of time and reheated on the stovetop before serving.

How Do I Reheat Black Beans?

Blacks heat up really well in the microwave. Place them in a microwavable bowl and cook for 2 minutes. Give them a stir and if they still aren’t hot enough, cook them for another minute. Heat them in 1 minute intervals with a stir in between until they are the temperature you want.

You can also reheat them on the stove top. Place the beans in a sauce pan and turn the neat on medium. Stir them occasionally until they are the temperature you are after. If they thicken up too much, add a little chicken or beef broth to thin it out.

Tips for Making the Best Black Beans

Tomato sauce: This recipe originally called for tomato juice, but I always grab tomato sauce on accident, so we usually just use that now. Both taste delicious and the only difference is one makes a thicker bean side dish than the other.

Garlic: We LOVE garlic, but you really do need just two cloves for this recipe. Don’t add extra garlic, otherwise it will overwhelm the dish.

To make it spicy: We think this dish is perfect as is, but if you like your Mexican black beans on the spicy side, try adding diced jalapeños or red pepper flakes to the recipe.

Lunch: When we have leftovers of these beans, sometimes I just warm them up and top them with tomatoes, avocado (or guacamole if I have it), cheese and a squeeze of lime juice or salsa verde. I makes the most yummy and healthy lunch!

What to Eat with Black Beans

This Mexican black bean recipe is a great side dish for just about any Mexican inspired main dish. Here are a few ideas:

It is also the perfect topping for burrito bowls, taco salad, nachos, etc. Here are a few options…

These Mexican black beans are about to be your go-to side dish and the the star of your next Mexican meal! They will have you up and doing the salsa all around your kitchen!

More MEXICAN RECIPES You Should Try:
Servings: 6

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Description

Perfectly flavorful Mexican Black Beans but it’s only using a few flavors that you always have around the house!

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Heat a saucepan over medium heat with the olive oil, cumin and garlic, stirring continuously until fragrant, about 30-60 seconds.

3 Tablespoons Olive Oil, 2 teaspoons Cumin, 2 Cloves Garlic

Add the black beans, tomato sauce, and cilantro.

2 Cans Black Beans, 1.5 Cans Tomato Sauce, 1/4 Cup Fresh Cilantro

Turn the heat down to medium and simmer until thickened to desired consistency, seasoning with salt and pepper if needed. We like about 30-40 minutes, but less is great too.

Serve with a little extra cilantro.

Tomato sauce: This recipe originally called for tomato juice, however I always grab tomato sauce on accident, so we usually just use that now. Both are delicious and the only difference is one makes a thicker bean side dish than the other.
Storage instructions: Black beans will keep for 3-5 days in the refrigerator.

Serving: 0.5cupsCalories: 236kcalCarbohydrates: 33gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1437mgPotassium: 1019mgFiber: 12gSugar: 7gVitamin A: 795IUVitamin C: 16mgCalcium: 80mgIron: 5mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Cuisine: Mexican
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May 4, 2024
Spanish Rice – Oh Sweet Basil
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Spanish rice is exactly the side dish you need with your next Mexican meal! This is a classic with all the flavors you want in a Spanish rice recipe and it’s perfectly moist every single time!

We’ve all been there…your meal arrives at your table, you take a bite of your main course and then tear into the rice and beans. The rice is dry and pasty and you can barely choke it down. Say goodbye to that scenario with this Mexican rice recipe!

This Spanish rice is so dang delicious. It makes a lot, but don’t you worry, we will be using the leftovers for pork tostadas later. The leftovers also freeze well (details below), so it’s actually awesome to have loads of leftover rice!

Make some steak fajitas, smothered chicken burritos, or the best pork carnitas with this Spanish rice for a side and prepare for a fiesta in your mouth! Ole! Cinco de Mayo anyone?!

Oh and don’t forget the refried beans to go with it!

What Ingredients Do I Need to Make Spanish Rice?

All the ingredients are exactly what you would expect in this dish. No surprises here!
- White Onion
- Tomatoes (Roma or Vine)
- Jalapeños
- Rice
- Cumin
- Canola Oil – olive oil can also be used
- Garlic
- Chicken Broth (or Vegetable)
- Tomato Paste
- Salt
- Cilantro
- Limes
How to Make Spanish Rice

Here are all the steps and tips we have for making this delicious rice recipe. For full details, see the recipe card below.
- Preheat the oven.
- Puree the tomatoes and onions in a food processor.
- Measure out 2 cups of the tomato/onion mixture and discard the excess.
- Mince the jalapeños leaving the ribs and seeds in one of the jalapeños.
- Rinse the rice through a fine-mesh strainer and shake to remove excess water.
  
  Pro Tip: Rinsing the rice removes all the starch on the surface of the rice which can cause the rice to clump and get gummy when cooked.
- Saute the rice and cumin in a large skillet.
  
  Pro Tip: This step is crucial. It adds a boost of flavor that takes this rice to the next level.
- Add garlic and seeded jalapeño.
- Add pureed tomato/onion mixture, broth, tomato paste and salt.
- Bring to boil then cover and place in oven to bake.
  
  Pro Tip: You can also cook it on the stove top. We just prefer the taste and texture of it baked. Once it comes to a boil, reduce the temperature to a simmer and let it cook until the liquid is absorbed.
- Add cilantro and minced jalapeño with seeds. Fluff with a fork.
- Serve with lime wedges.
What is the Difference Between Spanish Rice and Mexican Rice?

When we get down to the nitty gritty, this recipe is probably closer to a traditional Mexican rice, but most people call it Spanish rice. Authentic Spanish rice tends to be firmer and uses saffron for flavor.

Can You Make Spanish Rice in the Instant Pot?

Yes absolutely! Follow all the instructions as listed, then cook in the Instant Pot in “Rice” mode for 4-8 minutes.

How Long Will Spanish Rice Keep?

To store Spanish rice, make sure it is completely cooled and then put it in an airtight container in the fridge. It will keep for 3-5 days.

Can It Be Frozen?

I mentioned earlier that this recipe freezes great. Let it cool completely and then place in an airtight container or ziploc bag. It will keep in the freezer for up to 3 months.

Can You Reheat Spanish Rice?

When you’re ready to eat refrigerated or frozen rice, place it in a microwave safe dish, add 1/4 cup of water, and cook it for 2-3 minutes if refrigerated (5 minutes if frozen). It can also be reheated on the stove top to your desired temperature.

How Much Rice Per Person?

One serving of rice is 1/4 cup of uncooked rice per person. After it cooks, it ends up being about 1/2 cup of rice.

What Rice is Best for Spanish Rice?

We prefer just good ol’ long grain white rice. It fluffs up great, grabs on to the flavors well, and doesn’t get sticky. Basmati also works, but it won’t be quite as fluffy.

Spanish rice is a side dish that can go with any Mexican main dish. And it probably should go with every Mexican main dish now that I think about it. It is so moist and full of flavor! Don’t miss out on this easy Spanish rice recipe!

More Mexican Side Dishes:

What to Eat with Spanish Rice:
Servings: 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Description

This is a classic with all the flavors you want in a Spanish rice recipe and it’s perfectly moist every single time!

Cook ModePrevent your screen from going dark

Adjust oven rack to middle position and heat oven to 350 degrees.

Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary.

2 Tomatoes, 1 Small White Onion

Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).

Remove ribs and seeds from 1 jalapeño and discard; mince flesh and set aside.

2 Jalapeno Chiles

Mince remaining jalapeño, including ribs and seeds; set aside.

2 Jalapeno Chiles

Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes.

2 Cups Rice

Shake rice vigorously in strainer to remove all excess water.

Heat oil in heavy-bottomed oven-safe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes.

1/3 Cup Canola Oil

Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and cumin and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes.

1/2 teaspoon Cumin

Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes.

4 Cloves Garlic

Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil.

2 Cups Chicken Broth, 1 Tablespoon Tomato Paste, 1 ½ teaspoons Salt

Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro and reserved minced jalapeño with seeds to taste.

½ Cup Cilantro Leaves

Serve immediately, passing lime wedges separately.

1 Lime

** Adapted from America’s Test Kitchen

Spanish rice can be frozen for up to 3 months. Let it cool and then put it in an airtight container or heavy duty freezer bag to freeze.

Serving: 0.5cupCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 13gSaturated Fat: 1gSodium: 894mgPotassium: 204mgFiber: 1gSugar: 1gVitamin A: 206IUVitamin C: 19mgCalcium: 29mgIron: 1mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Cuisine: Mexican
Recommended Products

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
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Sweet Basil

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May 2, 2024
My Homemade Refried Beans Are So Good, You’d Never Know They Started from a Can

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Say goodbye to the canned version forever.
READ MORE…

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Andrea Aliseda

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April 29, 2024
The Most Foolproof Way to Make Rice on the Stovetop (It’s SO Fluffy!)

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I grew up eating steamed jasmine rice every single day for dinner, and it was lovingly made by my grandmother in an ancient electric rice cooker. The scent of jasmine rice still makes me think of Chinese food and home cooking, and it’s hands-down my favorite kind of rice — and a recipe I know by heart.

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Christine Gallary

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April 28, 2024
Cilantro Lime Rice – Simply Scratch
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The easiest and absolute best Cilantro Lime Rice you’ll ever make. Cooked long grain white rice is tossed with lots of finely chopped cilantro and lime zest and juice. Yields 4 cups or 8 (1/2-cup) servings.

I remember the first time my lips closed around a forkful of cilantro lime rice. Weird? Maybe, but it’s true. It was forever ago when a friend and I first tried Chipotle. I ordered the 8 pound burrito (now I’m more of a fajita bowl kind of girl) and inside was the most delicious and flavorful rice I had ever tasted.

Now there’s only one way I like my cilantro lime rice.

Extra cilantro. Extra lime.

It’s the only way.

To Make This Cilantro Lime Rice You Will Need:
- long grain white rice – If using brown rice, adjust the cook time for the rice.
- kosher salt – Enhances flavors in this recipe.
- cilantro (fresh) – Lends a pop of brightened distinct herbaceous freshness.
- lime zest and juice – Adds bright citrusy flavor.
- olive oil – Adds subtle earthy flavor while helping keep the rice from becoming too sticky.
What type of rice to use to make cilantro lime rice?

Typically, I use long grain white rice for this recipe. However, if you use brown rice, you’ll need more time to cook the rice.

Most rice cookers come with their own specific measuring cup. With that said, using the measuring cup that comes with your rice cooker, measure and add 2 “cups” rice to a mesh strainer. Rinse with cool water, shaking the rice a little, until the water runs clear.

Drain the water and add it to your rice cooker with 1 teaspoon of kosher salt.

Then fill the water up to the correct waterline.

Then, like your slow cooker, set it and forget it. Well, for at least 40 minutes or so.

Meanwhile, trim the thick stems off of a bunch of cilantro and, if you have a salad spinner, wash and spin dry. Then transfer it to a cutting board and finely chop.

Once the rice is cooked, fluff it up a bit with a fork.

Then transfer it to a mixing bowl and add in all the finely chopped cilantro, zest of 2 limes, the juice of 1/2 a lime and 1 teaspoon olive oil.

Gently toss.

Until combined.

Honestly, this may be better than Chipotle’s.

So fresh and flavorful!

What To Serve Cilantro Lime Rice With:

Besides using in burritos, enchiladas, tacos or in chicken or steak fajita bowls, below is a list of some flavorful main dishes to serve this incredible cilantro lime rice with.

Click Here For More Cinco de Mayo inspired Salsas, Sides and Condiments!

Enjoy! And if you give this Cilantro Lime Rice recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Cilantro Lime Rice (Rice Cooker)

The easiest and absolute best Cilantro Lime Rice you’ll ever make. Cooked long grain white rice is tossed with lots of finely chopped cilantro and lime zest and juice. Yields 4 cups or 8 (1/2-cup) servings.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

2 cups long grain white rice, (see notes)

1 teaspoon kosher salt

1 bunch cilantro, finely chopped

2 medium limes, zested

2 tablespoons lime juice, or about 1/2 a lime, freshly squeezed

1 teaspoons light olive oil

Measure and add rice to a mesh strainer. Rinse with cool water, shaking the rice a little, until the water runs clear. Drain the water and add it to your rice cooker with the kosher salt. Then fill the water up to the correct waterline.Close the lid and following the manufacturers directions, cook as directed.

Meanwhile, trim the thick stems off of a bunch of cilantro and, if you have a salad spinner, wash and spin dry. Then transfer it to a cutting board and finely chop.

Once the rice is cooked, fluff it up a bit with a fork. Then transfer it to a mixing bowl and add the finely chopped cilantro, lime zest, the juice of half a lime and 1 teaspoon olive oil.

Gently toss to combine 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: Most rice cookers come with their own specific measuring cup. If you don’t have one or (like me) have lost it, measure out two 3/4 cups. 3/4 of a cup is equivalent to the “cup” that is used with most rice cookers.

Serving: 0.5cup, Calories: 179kcal, Carbohydrates: 39g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.5g, Sodium: 294mg, Potassium: 80mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 78IU, Vitamin C: 6mg, Calcium: 20mg, Iron: 0.5mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: Tex Mex
This recipe was originally posted on October 6, 2016 and has been updated with clear and concise instructions and new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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April 23, 2024
Easy Canned Pinto Beans Recipe – Oh Sweet Basil
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I live for the simple side dish, and it doesn’t get much more simple than The Best Pinto Beans from a Can Recipe. A little red onion and the perfect blend of spices (including one you’ll never suspect), and you’ll be eating these by the spoonful!

I tend to be one of those pinto with chicken, black beans with beef people. My kids are slooooow to the beans scene. It has taken years to convince them and it all started as black beans. Now I’m finally showing them just how crazy delicious pinto beans are, especially if you add in cinnamon. It is a sneaky secret you’d never guess was there but cannot live without.

What Ingredients Do I Need to Make Pinto Beans?

You’ll want to head to the produce section and grab some red onion and cilantro, and the rest of your ingredients are going to come from the spice cupboard, besides the beans themselves, of course! If you’ve ever wondered how to add flavor to canned pinto beans, here is the list of ingredients you’ll need:
- Red Onion
- Garlic Cloves
- Garlic Salt
- Chili Powder
- Cumin
- Cinnamon
- Oregano
- Salt
- Cilantro
- Olive Oil
- Pinto Beans (canned)
The measurements of each ingredient can be found in the recipe card at the end of this post.

How to Make Canned Pinto Beans Taste Delicious

I promised this recipe would be easy, so let me prove it! Here are the basic steps:
1. Sauté the onions in olive oil over medium heat.
2. Add the garlic and then all the seasonings.
3. Add the pinto beans and water.
4. Let the beans simmer.
Simple, right?! All of these instructions in full detail can be found in the recipe card at the end of this post.

Should You Drain Canned Pinto Beans?

The short answer to that is, it depends. It honestly depends on the recipe and how much extra liquids the recipe can handle. For this recipe, we want them drained so all the flavors from the spices and onions can saturate the beans.

I also don’t like the thick, sort of chalky flavor and texture of the liquid that the beans are canned with. I like to give the beans a good rinse then add water if a little extra moisture is needed to cook the beans.

Do You Have to Cook Pinto Beans from a Can?

No, canned beans are fully cooked and ready to eat straight from the can and cold if your heart desires. Which it shouldn’t desire because…ew!

Can I Make This Recipe in the Instant Pot or Slow Cooker?

Yes, this recipe can be made in either the Instant pot or slow cooker.

Instant Pot: Put the Instant Pot on sauté mode and cook the onions and garlic until tender. Then add the spices to bloom them. Add the pinto beans and water and cook on high for 3 minutes.

Slow Cooker: To use a slow cooker, you’ll need to at least quadruple the recipe or else the beans will burn (unless you have a small slow cooker – 2-3 quart). Add all the ingredients (quadrupled) to the slow cooker and cook on low for 3 hours.

What to Eat with Pinto Beans?

Pinto beans are a delicious side dish for any Mexican main dish. We eat them as a side dish with tacos, burritos, fajitas, enchiladas, etc. They also go great on top of nachos, in a burrito bowl, in a chicken burrito, scooped up to eat on tortilla chips, or on top of a Sonoran hot dog. We would love to hear what you eat them with so let us know!

Storage Tips

If you have leftovers, store them in the refrigerator in an airtight container. They will keep for 4-5 days. Reheat individual servings by giving them a quick zap in the microwave.

These pinto beans also freeze well. Let them cool completely and then pour into a freezer safe container. They will keep in the freezer for up to 3 months. Let them thaw in the fridge overnight and reheat in a saucepan on the stove top.

If you aren’t on the beans train yet, give these quick and easy canned pinto beans a try! You’ll be buying a one way ticket to bean town!

More Easy SIDE DISHES You’re Sure to Love:
Servings: 4 -6

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Description

I live for the simple side dish, and it doesn’t get much more simple than The Best Pinto Beans from a Can Recipe. A little red onion and the perfect blend of spices (including one you’ll never suspect), and you’ll be eating these by the spoonful!

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Drizzle olive oil in a saucepan over medium heat. Add the onion and stir until softened, about 3 minutes.

Olive Oil, 1/4 Red Onion

Stir in the garlic and stir for 20 seconds then add all seasonings, stirring the final 10 seconds.

3 Cloves Garlic, 1/4-1/2 teaspoon Garlic Salt, 1/2 teaspoon Chili Powder, 1 teaspoon Cumin, 1 Pinch Cinnamon, 1/2 teaspoon Oregano, Salt

Add pinto beans and fill one can with water and add that. Stir and then simmer for 20-30 minutes or all the way on low for 1 hour.

2 Cans Pinto Beans (15 oz)

Serve immediately topped with fresh cilantro.

1 Tablespoon Cilantro

Serving: 0.5CupCalories: 184kcalCarbohydrates: 34gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 721mgPotassium: 623mgFiber: 10gSugar: 3gVitamin A: 92IUVitamin C: 3mgCalcium: 116mgIron: 4mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Cuisine: Mexican
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April 22, 2024
My Clever Cooking Trick for Crispier, Better Fried Rice (That’s Ready in 15 Minutes!)

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Plus, it’s endlessly customizable.
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Lawrence Wang

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April 16, 2024
My Favorite 30-Minute Dinner Is Guaranteed to Make You Fall in Love with SPAM

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James ParkVideo Producer

James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.

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April 6, 2024
Lemon Orzo with Parmesan & Peas (Quick and Easy!)
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As the winter is starting to melt away we make recipes that scream spring like this quick and easy lemon orzo with Parmesan and peas.

We toast the orzo first to give it a delicious nutty flavor, and then add minced garlic for boldness. The orzo is then cooked with chicken broth and then we add peas, lemon and fresh thyme. It is a bright dish that is the perfect transition into spring!

The Beauty of Garden Produce

There’s truly nothing better than fresh garden produce. I didn’t understand this as a child and I don’t know that many people have experienced true farm to table even today. Mom and Dad would harvest the garden with all of us kids at the end of summer, but for me it was the excitement of fresh corn, homemade raspberry jam, and making boats to float in our mudroom sink made out of hollowed out cucumbers, while Mom and Dad were anxious to cut open a juicy tomato, sprinkle it with a little salt and savor every bite.

I’m not kidding. I did not get that. I still don’t eat a tomato like an apple. Do you?

I have gained such an appreciation for food that you’ve labored over. It’s a fact: fresh picked tastes better.

Unfortunately, it’s not time for fresh peas but when they are ready we will be shelling them for this quick and easy lemon orzo with parmesan and peas. We often eat this as a main dish (check our our ham version for a main dish), but it’s wonderful and light so it makes a great healthy side dish as well.

What is Orzo?

I love this question; it’s so satisfying to see people’s reactions when they learn that orzo isn’t a grain, despite the fact that it looks like one. Spoiler: orzo is actually a flat, rice-shaped pasta that’s great in soups, salads, or enjoyed as is.

How is Orzo Different from Rice?

Although orzo can be cooked like rice and has similar nutritional information, it cooks up in about half the time. This is the number one reason why I love cooking with orzo. Well, that and the fact that I like the shape. And it tastes really good, especially when you toast it first. Okay, there are a lot of reasons why I love orzo.

Is Orzo Healthier Than Rice?

Orzo has higher protein and fiber content than rice, but orzo has slightly higher carbohydrates per serving. Because orzo is higher in protein and fiber, it will help you feel fuller for longer which can help with weight loss.

Tips on How to Cook Orzo

Like I mentioned above, you can cook orzo like pasta, boiling it in liquid, which works well if you’re serving it in soup because you can just throw it in the last 10-15 minutes and let it cook right in the soup.

You can also cook it like rice. To cook orzo in a pan with chicken broth or water, just toast the orzo in the bottom of a pan with a little oil until it begins to turn a little nutty. Add a little garlic, salt, or whatever seasoning you wish to you use, chicken broth and bring to a boil. Turn down to a simmer and place a lid on top. Cook until the pasta has absorbed the liquid and the orzo is tender, about 10 minutes.

If you are serving orzo in a salad, make sure to rinse the pasta before cooking. That will wash away the starch and keep the pasta from sticking together after you cook and drain it.

How Much Orzo Pasta Per Person?

We hate measuring pasta. It’s so tricky to know how much spaghetti to grab. I seriously always make way too much pasta, but orzo pasta is a different story.

You can measure out orzo and should plan on about 1/4 cup (or 2 ounces) dry pasta per person. Orzo will more than double in size when cooked so don’t worry, there will be enough.

What’s in This Lemon Orzo?

Now that we’ve covered the basics of cooking orzo, we can move onto the really good stuff: this lemon orzo recipe! Here is what you will need:
- Orzo
- Olive Oil
- Chicken Broth
- Fresh Thyme
- Lemon – zest and juice
- Peas
- Parmesan Cheese
- Salt
- Pepper
This orzo recipe proves that you don’t need a lot of ingredients to create a dish that’s full of flavor. The bright lemon juice and zest are the key ingredients in this recipe. Get your hands on real lemons for the best flavor — the bottled stuff just doesn’t compare!

You know, you could also throw in a little chicken (or other protein) with this quick and easy lemon orzo too. Shoot, why didn’t I think of that sooner?

The measurements for each ingredient can be found in the recipe card down below.

How to Make Lemon Orzo

The basic steps for this lemon orzo recipe are similar to the tips we shared above. To make this easy dinner, you must do the following:
1. Toast the orzo in a little extra virgin olive oil.
2. Stir in the garlic and thyme, then pour in the broth.
3. Let the orzo simmer until the liquid has been absorbed.
4. Stir in the lemon zest, juice, and peas and continue cooking until the peas are bright.
5. Stir in the cheese, salt, and pepper.
Note that the cooking rule for acid is to add it last, which is why the zest and lemon juice go in at the very end along with the cheese and peas. That way everything is fresh and bright and the flavor isn’t diluted by the time you’re ready to serve this lemon orzo.

These instructions can also be found in the recipe card found at the end of this post. The recipe can also be saved or printed there.

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!

Tips for the Best Lemon Orzo Pasta

First and foremost, it’s so important that you add in the chicken broth a little at a time. You need to give the orzo pasta a little time between pours to soak up some of the broth (it’s a bit like risotto in that way). If you dump all the broth in at once, it’ll take much longer for the orzo to absorb all the liquid.

Also, be sure to buy good-quality Parmesan cheese and not the powdery stuff in the shaker can. Either get a small block of Parmesan and grate it yourself, or find a bag of pre-shredded Parmesan in the cheese section. This is such a simple recipe, so the quality of your ingredients matter!

Lastly, if you have leftovers of this lemon orzo pasta, you’ll likely need to re-season this dish before serving it. The orzo will soak up the lemon juice, so you may need to add an extra squeeze of that and potentially extra salt or pepper as well. Just give it a taste and see what you think it needs!

Variations

Adding more vegetables or changing up the veggies is one way to alter this recipe to meet your family’s likes. Carrots, green beans, red bell pepper, broccoli or asparagus would all be great additions to this dish.

If you want to make this recipe vegetarian, just swap the chicken broth for vegetable broth.

Feta cheese would also be a delicious addition to this, as well as other fresh herbs like parsley, basil or oregano.

How Long Will Lemon Orzo Last?

Because this lemon orzo contains no meat, it will last for up to a week in the fridge. 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.

Sometimes a good side dish is the hardest part of the meal. Let us come to the rescue with this light and bright lemon orzo pasta with peas and parmesan! It is quick and easy and the whole family will love it!

Looking for more delicious ORZO RECIPES?
Servings: 4

Prep Time: 2 minutes

Cook Time: 12 minutes

Total Time: 14 minutes

Description

As the winter is starting to melt away we make recipes that scream spring like this Quick and easy lemon orzo with parmesan and peas.

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In a skillet over medium heat, add the olive oil and pasta.

Cook, stirring occasionally until toasted, about 30-60 seconds.

Add garlic and stir it in followed by thyme.

Add the broth, a small amount at a time.

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.

Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.

Add the cheese and salt and pepper to taste and serve immediately.

You can keep this recipe in the refrigerator for up to 5 days.

Serving: 1gCalories: 481kcalCarbohydrates: 85gProtein: 18gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 11mgSodium: 959mgFiber: 7gSugar: 14g

Author: Sweet Basil

Course: 100 Family Favorite Easy Healthy Recipes
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April 1, 2024
Southern English Pea Salad Recipe (So Creamy!) – Oh Sweet Basil
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This Southern English pea salad is a refreshing and delicious side dish, perfect for any gathering. Made with peas, bacon, herbs, and a creamy dressing, it’s sure to be a hit at your next potluck or holiday dinner.

It’s the perfect side dish for Easter, 4th of July, Thanksgiving, or Christmas. I don’t know where English pea salad originated from, or why it’s so dang good considering it’s the world’s shortest list of ingredients, but I do know that any time someone shares a photo of a Southern Potluck or church spread, there’s that pea salad!

Last Fourth of July, we had Cade’s mom, brother, and his family and a friend over for a fun day of swimming and eating. Yes, I did wear a red bathing suit. Yes, I did get mistaken for the lifeguard 100 times. I have had the worst time trying to find a bathing suit that wasn’t cut crazy high or crazy low all year and this one I love, though I will watch where I wear it now.

But back to the BBQ — we swam, the kids became exhausted, and we headed back to the house where we cooked up classic burgers thanks to our 2 hamburger secrets post, and a selection of our favorite summer salads including this green pea salad, our tomato mozzarella salad, and Nancy’s Southern Grape Salad. We finished the night off with our dreamiest Banana Cake with Cream Cheese Frosting EVER.

Green pea salad is considered to be low-carb, gluten-free, and a slightly healthier option to pasta salad (though we have a pasta version of this recipe too if you prefer). But this doesn’t mean it’s straight up healthy — it contains bacon, cheese, and mayonnaise, after all.

What Ingredients Do I Need for This Salad Recipe?

Although English pea salad has a few different names, it’s all the exact same thing — cold pea salad. You may hear it called pea salad, English Pea Salad, Southern Pea Salad, Green Pea Salad, or, as we’ve called it, Southern English Pea Salad.

Here’s what goes into this easy potluck side dish recipe:
- Frozen Peas
- Mayonnaise
- Apple Cider Vinegar
- Salt and Pepper
- Red Onion
- Bacon
- Cheese (Colby Jack or Cheddar Cheese is our favorite)
Some recipes also call for hard-boiled eggs, which we left out this time as I’m really enjoying it as a straight up pea salad lately. I’ve added it into the recipe as optional in case you want to add it, though.

For the exact measurements of each ingredient, keep scrolling to the recipe card at the end of the post.

How to Make This Salad with Peas

This easy potluck dish takes just 15 minutes to prep and can be served immediately. Here’s how to make this salad recipe in no time:
1. In a large bowl, mix up a little mayo, apple cider vinegar, salt, and pepper.
2. Add in peas, cheese cubes, chopped red onion, and hard-boiled eggs if you choose.
3. Gently fold everything together, then add the crumbled bacon, giving it one last fold to incorporate.
So simple, right? Keep in mind that you’ll need to slightly defrost the frozen peas before making this salad with bacon, so take that into account before making this recipe.

Can You Prepare This Salad Ahead of Time?

English pea salad can be prepared — but not assembled — ahead of time. No one wants soggy bacon or cheese!

Here’s how to prep this side dish recipe in advance:
1. Leave the peas in the freezer until an hour before assembly. Or even up to 3 hours before you can move them to the fridge.
2. Cook and chop the bacon and store in a bag in the fridge.
3. Cook, cool, and chop the eggs and store in the fridge.
4. Chop the cheese and, you guessed it, back in the fridge.
5. Ditto with the onion.
6. Mix the dressing and store in the large mixing bowl with saran wrap over it in the fridge.
When you’re ready, just toss everything together and serve immediately. If you must mix it ahead of time, still leave the bacon until you’re ready to serve.

How Long Does Pea Salad Last?

Because the mayonnaise breaks down the bacon and cheese we don’t much enjoy pea salad more than a day or two later, and it must be stored in an airtight container in the fridge.

Can You Freeze Pea Salad?

You cannot freeze this salad no matter how badly you want to keep it. The mayonnaise separates and the ingredients become tender and yucky from the freezer.

Do You Cook Frozen Peas for Pea Salad?

No, please don’t ever cook your peas for this salad. It’s meant to be a cold salad much like potato salad.

Can I Omit the Bacon in This Pea Salad?

Yes, if you’ll be serving vegetarians or simply prefer not to eat it, you’re welcome to omit the bacon. You could also serve the crumbled bacon on the side and let guests help themselves if they want to eat this pea salad with bacon. The flavor and texture of the bacon in this salad really sends it over the top for me!

Is There a Mayonnaise Substitute I Can Use?

Not that I’m aware of! Real mayo is a must for us in this recipe. However, you could always experiment with using part plain Greek yogurt (or sour cream) and part real mayo, or use all Miracle Whip. If you try a different variation of this recipe and like the results, please let us know in a comment below!

Tips for Making English Pea Salad

There’s a BIG FAT SECRET to making English pea salad. Do you know what it is? It tastes best with only slightly defrosted, never cooked frozen sweet peas. That’s right, grab your bag of peas and throw them into the fridge to defrost them a little, and when you pour them into the bowl you should hear them falling and they should have a small crunch to them as they are still a little frozen.

Also, when chopping the red onion we prefer to dice it into small bits and not slices as that’s more cumbersome to eat. Plus, crunching down on a huge bite of raw red onion makes my eyes water.

If you’re not a huge fan of raw onion, try running it under cold tap water for a few seconds to remove its bite. Remember to pat it dry before tossing it in the English pea salad.

Indulge in the fresh and vibrant flavors of the South with this delicious English pea salad recipe. Perfect as a side dish or a light lunch!

More Side Salad RECIPES:
Servings: 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Description

Looking for an Easter, 4th of July, Thanksgiving, or Christmas potluck dish? Look no further than this English Pea Salad with Bacon!

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In a skillet over medium heat, add the bacon and cook until crisp, turning once to cook on both sides.

6 Slices Bacon

Remove to a paper towel lined plate.

Once cool, chop the bacon into small pieces.

In a large bowl, whisk together the mayonnaise, vinegar and salt and pepper.

1 Cup Mayonnaise, 1 teaspoon Apple Cider Vinegar, Salt and Pepper

Add the partially defrosted peas, red onion, eggs if desired, cheese and stir to combine.

16 Ounces Peas, 1/3 Cup Red Onion, 2 Hard Boiled eggs, 1 Cup Colby Jack Cheese

Add the bacon and season with salt and pepper if needed.

Serve immediately.

May be stored in the refrigerator for 3 days.

Serving: 0.5cupCalories: 269kcalCarbohydrates: 12gProtein: 11gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 78mgSodium: 459mgPotassium: 227mgFiber: 3gSugar: 5gVitamin A: 689IUVitamin C: 23mgCalcium: 138mgIron: 1mg

Author: Sweet Basil

Course: America’s Best 4th of July Desserts, Recipes and Sides

Cuisine: American
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March 27, 2024
My Glazed Carrots Are So Special, Everyone Demands the Recipe

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This umami-packed, buttery glaze will make you love roasted tender carrots.
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James Park

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March 16, 2024
“Melting Cauliflower” Is the 5-Ingredient Vegetable Side You’ll Want to Make on Repeat

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“My husband ate more than half of the bowl.”
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February 17, 2024
5-Ingredient “Lemon Melting Potatoes” Will Change How You Make Potatoes Forever

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Crispy outside + fluffy inside = perfection.
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February 4, 2024
Parmesan Crusted Carrots Are So Good That Your Friends Will Demand the Recipe

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Who doesn’t like crispy cheese?
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January 13, 2024
The 3-Ingredient Creamy Soup I Make on Nights When I'm Feeling Lazy

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This is a bowl of pure comfort.
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January 6, 2024
Easy Cilantro Lime Cauliflower Rice – Oh Sweet Basil
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Cilantro lime cauliflower rice has been our favorite side dish lately. We are always looking for healthy sides that compliment our main dish and round out a meal. This dish is light and bright with a punch of lime and fresh cilantro.

We often like to double down on veggies for a meal rather than doing a carb, so this cauliflower rice, or cauli-rice, acts like rice but without all the carbs.

Serve this up with our steak fajitas, pork carnitas, or smothered honey lime chicken burritos! It is the perfect compliment to any Mexican meal. Here are all our favorite Mexican main dishes so you can find the one that speaks to you!

What is Cauliflower Rice?

Cauliflower rice is cauliflower that has been chopped up into tiny pieces that resemble grains of rice in size and texture. It can be made at home by putting cauliflower florets in a food processor or it can be purchased already chopped at the grocery store.

How to Make Cilantro Lime Cauliflower Rice

When it comes to easy side dishes, this one is right up there with the easiest. If you don’t buy cauliflower rice pre-chopped, take your head of cauliflower, remove the core and leaves, and break it into florets. Place the florets into your food processor or blender and pulse it until you have small pieces similar to the size of rice grains.

In a large skillet over medium-high heat, heat the olive oil, garlic and cumin and cook until it is fragrant (about a minute). Then add the cauliflower rice, lime juice, lime zest and cilantro and salt to taste and stir everything together. Cook it while stirring until it starts to turn brown slightly. It will take about 5-8 minutes. Serve it up with more fresh cilantro and enjoy!

How to Make Cauliflower Rice Not Soggy

I have found that the key to keeping cauliflower rice not soggy or mushy is to pan fry it or roast it in the oven. With just a little olive oil, the cauliflower will cook up just great on the stove top. Cauliflower stores a lot of moisture inside it, so it doesn’t need any extra moisture added to cook it. Once the cauliflower has been pulsed, you can squeeze it in a cheesecloth to omit some of the extra water.

How Many Carbs are in Cilantro Lime Cauliflower Rice?

Cauliflower is a popular low carb vegetable because it is so versatile. A cup of raw cauliflower contains just 5 grams of carbohydrates and 3 of those grams are fiber. That’s just 2 grams of digestible carbs!

For this recipe, 1 cup of cauli-rice is 71 calories and only 6 carbs.

Is Cauliflower Gluten Free?

Yes! Cauliflower is gluten free. This recipe is gluten free too and so tasty!

Is Cauliflower Healthy?

Cauliflower is high in fiber and B vitamins and contains antioxidants that help prevent cancer. Eating cauliflower also helps strengthen bones and increase heart health. It is super healthy!

How Long Will Cauliflower Keep?

A head of cauliflower that is uncut can be stored in the fridge in a loose plastic bag for up to two weeks. If you cut it into florets, you store it in an airtight container for up to a week.

Does Cauliflower Need To Be Refrigerated?

Cauliflower should be stored in the refrigerator. It is sensitive to ethylene, so it should be stored away from produce that are high in ethylene (which is just about ever single fruit or vegetable…apples, bananas, broccoli, cucumber, grapes, lemons, lettuce, limes, onions, watermelon…just to name a few).

Storage Tips for Cauliflower Rice

Leftovers of this cilantro lime cauliflower rice recipe should be stored in the refrigerator. It will keep for up to 4-5 days.

Cauliflower rice freezes extremely well. Place it in a ziploc bag or freezer safe container. It will keep for up to 3 months.

The cauli-rice can be reheated in the microwave or on the stove top.

Cilantro lime cauliflower rice is vegetarian, gluten free, vegan, keto friendly, dairy free, paleo friendly, and just plain delicious for everyone out there no matter your diet (or no diet) of choice! Dig in and love it!

More delicious SIDE DISHES you’re sure to love:
Servings: 6

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Description

It tastes like rice, but it’s way healthier and full of garlic and zesty lime flavor!

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In a blender, chop the cauliflower until like grains of rice.

1 Head Cauliflower

In a skillet over medium heat, add the olive oil, garlic and cumin. Cook until fragrant, about 30-60 seconds.

2-3 Tablespoons Olive Oil, 2 Cloves Garlic, 1/2 teaspoon Cumin

Add the cauliflower and remaining ingredients, seasoning with salt to taste.

1 Lime, 1/4 Cup Cilantro, Salt

Cook until beginning to brown a little, about 5-8 minutes.Serve with fresh cilantro.

Cauliflower rice will keep for 4 days in the refrigerator.

Serving: 1cupCalories: 71kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 30mgPotassium: 298mgFiber: 2gSugar: 2gVitamin A: 45IUVitamin C: 50mgCalcium: 27mgIron: 1mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Cuisine: American
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When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
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Sweet Basil

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January 3, 2024
The 4-Ingredient Broccoli Recipe I Make Every Single Week

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If you’re looking for a simple side dish that works with practically every main dish, let me suggest roasted broccoli. Perfectly roasted broccoli is crisp-tender with super-flavorful caramelized bits that you’d swear were seasoned with more than just salt and pepper. The secret to serving broccoli that you want to eat every single week starts even before you slide it into the oven. Here’s how to do it.

Key Ingredients in Roasted Broccoli

How to Roast Broccoli in 3 Easy Steps

Do You Need to Wash Broccoli Before Roasting?

Produce — including broccoli — should always be washed under running water before preparation. This removes any dirt or bacteria that may be present on the broccoli from harvest, storage, or preparation.

Is Roasted Broccoli Better than Boiled?

Is Roasted Broccoli Good for You?

Roasting broccoli is a great way to keep the nutrients inside the vegetable (and not in the cooking water as can happen with boiled or blanched vegetables). Broccoli is an excellent source of vitamins C, K, and A and minerals like potassium, calcium, and iron. It is packed with antioxidants, a good source of dietary fiber, and is relatively low in carbohydrates with 4.5g of carbs per 100 grams.

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January 1, 2024
Cheesy Gruyere Sweet Potato Stacks – Oh Sweet Basil
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A sweet potato recipe that is cheesy and buttery with a burst of fresh thyme! If you want a recipe for sweet potatoes that is a little outside the box but glorious, you have to try these Cheesy Gruyere Sweet Potato Stacks!

Every Christmas we make a cheesy potato dish with gruyere cheese. They are stacked high in a muffin tin and get all crispy and wonderful. This year we decided to make them with sweet potatoes, and we are obsessed with the sweet and salty flavor of these Cheesy Gruyere Sweet Potato Stacks!

I know when we think of sweet potato side dishes, we think of brown sugar and marshmallows, but I’m telling you, friends, the sweetness of the sweet potatoes paired with the saltiness of the cheeses makes the angels sing! And that fresh pop of thyme…I’m happy dancing around the kitchen! Arms waving, eyes closed, licking my lips and my bootie shakin’…you get that visual?!

How to Make Sweet Potato Stacks

I like to get the sweet potatoes prepared first. Peel two large sweet potatoes and then slice them. We always use our favorite mandoline to get those thin perfect slices, but you could totally do it by hand if you don’t have a mandoline. Let’s see those mad knife skills!

When your sweet potatoes are prepped, preheat your oven to 400 degrees Fahrenheit and spray a muffin tin with cooking spray. You will use all 12 cups of the muffin tin. Place the sweet potatoes in a bowl and add the melted butter. Stir thoroughly, separating the sweet potato slices by hand if needed. You want everything deliciously coated in butter!

Combine the cheeses, salt, garlic and thyme in a medium bowl or plastic bag. Place two slices of sweet potato into each cup and scoop one teaspoon of the cheese and spices mixture into each cup and repeat the layers until you reach the top of each cup. Be sure your last layer is cheese! You’ll want that yummy cheesy goodness on top!

Place the pan in the oven carefully (you don’t want those perfectly constructed stacks to tip over)! Tent the muffin pan with a piece of foil and be sure the foil does not touch the top of the potatoes. The cheese will stick and then you’ll lose that top cheesy layer (tragedy!). Bake for 15 minutes with the foil and then remove it and bake an additional 30 minutes or until the cheese is starting to turn golden. Scoop those golden delicious stacks from the pan with a large spoon and and serve them hot!

What to Eat with this Sweet Potato Recipe?

This is a perfect side dish for Thanksgiving or Christmas. Try it along side our Turkey in a Bowl for Thanksgiving or with Prime Rib for Christmas! But you don’t need a holiday to make these! They go great with just about any meal…steak, salmon, whole roasted chicken, and I could go on and on!

What is Gruyere Cheese?

Gruyere cheese is a hard yellow Swiss cheese that has a nutty, sweet but slightly salty flavor. And best of all, it is super melty! We love the flavor it paired with both regular potatoes and sweet potatoes.

What is the Difference Between Sweet Potatoes and Yams?

Yams are actually type of sweet potato. Most people think that the orange sweet potato is a “yam”, and different than “sweet potatoes”. Sweet potatoes come in several varieties, white, yellow, orange and purple, but, they are all sweet potatoes.

How Do You Slice Sweet Potatoes So Thin?

I mentioned above that we prefer to use a mandoline to get uniform and thin slices. If you have a nice sharp knife and patience, you could absolutely slice them by hand. Mandolines are handy little kitchen devices to have on hand. We love it for our smoked gruyere scalloped potatoes with leeks, our favorite cheesy potato casserole side dish or for making homemade potato chips! I also use a mandoline to save time when I’m slicing the carrots for our cheesy ground beef and rice casserole!

Is There a Trick or Removing Thyme Leaves Quickly?

There would be nothing more tedious than removing thyme leaves one at a time! Here is a couple of tricks to removing them quickly. Remove all the smaller stems coming off the main central stem. The stem for those are typically thin and not woody, so they can be chopped up with the leaves. When you have the smaller stems removed from the main stem, grab the stem at the thinner end and firmly slide your fingers down the main stem going the opposite direction that leaves are growing. This should pop the leaves right off. Discard the stem and give the leaves and smaller stems a rough chop.

Storage Tips

Store leftover sweet potato stacks in an airtight container in the fridge. They will keep for 4-5 days.

They can be warmed up in the microwave or for best results, reheat them in the oven so the cheese gets all crispy again. Set the oven to 350 degrees and plan on 7-10 minutes or until heated through.

This is a sweet potato recipe everyone is going to ask for! That crispy cheesy combined with the sweet potato and the burst of fresh thyme is going to keep you coming back for more!

More Delicious SWEET POTATO SIDE DISHES You’ll Want to Try:
Servings: 8

Prep Time: 15 minutes

Cook Time: 45 minutes

1 hour

Total Time: 2 hours

Description

Stacks of sweet potatoes loaded with butter, gruyere and parmesan cheese and a burst of brightness from fresh thyme.

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Heat the oven to 400 degrees.

Spray a muffin tin with nonstick cooking spray.

In a large bowl, add the butter and sliced sweet potatoes. Toss well to coat, pulling apart potatoes as they stick together so that everything is well coated in butter.

6 Tablespoons Butter, 2 Large Sweet Potatoes

In a bowl or plastic bag, add the cheeses, salt, garlic and thyme.

1 Cup Gruyere Cheese, 1/2 Cup Parmesan, 1 Teaspoon Kosher Salt, 3 Cloves Garlic, 2 Teaspoons Thyme

Place 2 slices of sweet potato in each muffin cup. Sprinkle with 1 teaspoon of cheeses and repeat layers until you reach just above each muffin cup, ending with cheese.

Carefully place the pan in the oven and tent with a piece of foil, being sure that it does not touch the top of the potatoes or the cheese will stick. Bake for 15 minutes, remove the foil and bake an additional 30 minutes or until cheese is starting to turn golden.

Remove from pan and serve hot!

It’s easiest to remove the potatoes with a large spoon.
Leftovers can be refrigerated for 4 days.

Serving: 1stackCalories: 243kcalCarbohydrates: 18gProtein: 9gFat: 16gSaturated Fat: 10gCholesterol: 45mgSodium: 568mgPotassium: 310mgFiber: 3gSugar: 4gVitamin A: 12550IUVitamin C: 3mgCalcium: 273mgIron: 1mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Cuisine: American
Recommended Products

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
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Sweet Basil

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December 31, 2023