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One of the cornerstones of Sunday dinners at my grandma's house were her famous roasted potatoes. Famous to us, and anyone else who had the opportunity to taste them, of course. Everyone clamored for them, my uncle would hoard the bowl, and it would never fail that after my grandma pulled a baking sheet out of the oven full of potatoes, she would be sitting in the kitchen peeling another few pounds for a fresh batch. Pretty much every member of my family is a bottomless pit when it comes to roasted potatoes... she ruined us!

I shared my grandma's roasted potato recipe a couple of years ago, but the problem is that no one else in my family is able to cut the potatoes the way my grandma used to (a very rustic, hap-hazard cutting job!) except for my sister. Roasted potatoes were a MUST for our newly revived Sunday dinners, but I needed a recipe for the weeks when my sister couldn't get here early enough to cut the potatoes... my grandma's potatoes are just NOT the same when they're not cut the way she used to cut them.

How to Make Garlic-Herb & Parmesan Roasted Red Potatoes (1 MIN):

I've been making this recipe for at least a month and a half now, and everyone absolutely loves them. They still get gobbled up (and my uncle still hoards the bowl), even if they aren't quite my grandma's potatoes. There is a ton of flavor from all of the garlic and herbs, and the Parmesan sort of crusts over the potatoes, which tastes amazing. I let them get really brown and crisp before I pull them out of the oven... Perfection!

MY OTHER RECIPES

I still want my grandma's potatoes every single Sunday, but these are an incredibly worthy stand-in!

One year ago: Basic Creamy Coleslaw Dressing
Four years ago: Buttermilk Doughnuts
Five years ago: Savory Corn & Pepper Muffins
Six years ago: Ultimate Ginger Cookies

Garlic-Herb & Parmesan Roasted Red Potatoes

Ingredients:

Directions:

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One of the cornerstones of Sunday dinners at my grandma's house were her famous roasted potatoes. Famous to us, and anyone else who had the opportunity to taste them, of course.

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· by

Buttermilk biscuits are as prevelent in the South as our accents. They are a 'must' at most Sunday dinners, and really at any other meal during the week. If you are a regular viewer of my weekly menu plans, you will see buttermilk biscuits on every single one.

It's like milk goes with cookies - but biscuits go with everything. Mama's biscuits though can go just by themselves.

Now, my Mama's biscuits taste like none other. They literally melt in your mouth. I can finish off a whole pan of her biscuits. Actually, I have. And, when I say melt in your mouth - that is no joke. My grandfather - PaPa Al (pronounced PawPaw) had his back teeth removed in the army. He had to split every biscuit he ever ate in half to remove all the 'dough' with the one exception of Mama's biscuits.

They are buttery, flaky, and the most magnificant thing you will ever have the pleasure of putting in your mouth.

2 cups self rising flour (Mama swears by White Lily)

a heaping 1/4 cup vegetable shortening (like Crisco)

3/4 cup - 1 cup full fat buttermilk

a little less than a half stick of butter

a pizza cutter (yes, that's right. That's Mama's unique technique!)

Preheat your oven to 500 degrees.

Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk with a wooden spoon. Start with 3/4 cup & add a little more if need be.

Lightly dust your countertop with a little flour.

Now, here is when the pizza cutter comes in! Pat the dough down into a neat rectangle - no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 8 or 10 squares. Place the biscuits into a greased cast iron pan or if you don't have one, a round cake pan or casserole dish will do, with the sides of the biscuits just touching.

Melt 3 tablespoons of butter & pour that on top of the biscuits. Bake for about 12 minutes, until lightly browned.

Melt a couple more tablespoons of butter & brush that on top of the freshly baked biscuits.
Eat them all at one sitting. Bake another batch. Repeat.
Mama's Buttermilk Biscuits

2 cups self rising flour (Mama swears by White Lily)

a heaping ¼ cup vegetable shortening (like Crisco)

¾ cup - 1 cup full fat buttermilk

a little less than a half stick of butter

a pizza cutter (yes, that's right. That's Mama's unique technique!)

1. Preheat your oven to 500 degrees.

2. Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk with a wooden spoon. Start with ¾ cup & add a little more if need be.

3. Lightly dust your countertop with a little flour.

4. Now, here is when the pizza cutter comes in! Pat the dough down into a neat rectangle - no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 8 or 10 squares. Place the biscuits into a greased cast iron pan or if you don't have one, a round cake pan or casserole dish will do, with the sides of the biscuits just touching.

5. Melt 3 tablespoons of butter & pour that on top of the biscuits. Bake for about 12 minutes, until lightly browned.

6. Melt a couple more tablespoons of butter & brush that on top of the freshly baked biscuits.

7. Eat them all at one sitting. Bake another batch. Repeat.

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· by Buttermilk biscuits are as prevelent in the South as our accents. They are a 'must' at most Sunday dinners, and really at any other meal during the week. If you are a regular viewer of my weekly menu plans, you will see buttermilk biscuits on every single one.

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How to Make Olive Oil Herb Bombs + Get the Most Out of Fresh Herbs
Everything you need to know to store properly, prevent waste, and use what you have!

This post is written in partnership with Queen Creek Olive Mill, one of my FAVORITE sources for high quality olive oils, olives, preserves, and vinegars! All opinions are my own.
I am a major fan of using fresh herbs. They felt like such a luxury when our budget was extra tight in college (when I started this blog!), but I've found that they can be quite affordable these days. I can get cilantro for $.50-.99 per bunch (even organic!), and most other fresh herbs for $1.99 or so for a large bunch. Our farmer's markets often carry them for a fabulous price as well (I got 3 GIANT potted basil plants for $5 a few weeks ago!), so I've started using them more and more in the past few years.

Beyond their gorgeous color, they add so much fresh, bright flavor to my dishes. Whether it's something deep and rich, like rosemary in my favorite beef stew, something light and fresh like my honey sweetened berry lemonade, or something savory and bright like my perfect pasta sauce, I just can't get enough.

That said, there are few things sadder to me in the kitchen than shelling out the money for fresh herbs and having to throw them away because they're wilted or browned or mushy. Usually recipes call for a small amount of what you buy, so unless you plan ahead (i.e. "I'll use cilantro for butter chicken on Sunday and fresh salsa on Tuesday"), it's so easy to flush money down the drain (and waste all those delicious herbs!) if you don't get to them.

Here are some of my favorite ways to get the most out of your herbs...

#1. Store them properly.

This is the best prevention in my experience for herbs like cilantro and parsley. When you store properly, these herbs can last up to 2 weeks! For other fresh herbs, like basil and mint, I've had good luck extending their life by placing them in a loose plastic bag with a damp paper towel. They won't last as long as the cilantro and parsley, but I can often coax an extra few days out of them this way.

#2: Make a plan.

Lastly, I mentioned this above, but doing a little bit of planning ahead for what you plan to make during the week can easily help you use up your herbs. If you're buying basil for pasta sauce, try making a batch of pesto with the rest, or serving a lemon-basil salad dressing with your dinner later in the week.

It's pretty easy to toss fresh herbs in with your veggie side dishes (just about any steamed, baked, or roasted veggies pair well with some kind of herb), or sweet or white potatoes, if you plan for it. You can also experiment with salad dressings, flavored mayo for sandwiches or burgers, or boosting your favorite sauces and soups.

You can check out some of my tips for meal planning here, but I usually peek into the fridge on Sunday and decide what I need. I make my grocery list after going through what I have, so if I notice I still have half of my rosemary left I might pick up some sweet potatoes to use it on, and then go from there .

#3. Make herb bombs!

This is my favorite method for storing herbs and couldn't be easier! They're literally just little cubes of olive oil and herbs. They're so simple and last so well.

I freeze them out into 1 Tbsp amounts, so I can pull one out any time I'm cooking. Whether I'm making a marinade for chicken, roasting potatoes, dressing steamed or sautéed veggies, whisking up a salad dressing, or punching up some soup or pasta sauce, they work beautifully.

To add an extra layer of flavor, I LOVE combing different oils and herbs. Since we've lived here, I've been buying Queen Creek Olive Mill Olive Oils at my local Sprouts (they carry locally made products in each store), but I recently got to go the actual olive mill to see things firsthand.
They have a gorgeous array of infused oils (think Meyer Lemon, Roasted Garlic, Chile, Jalepeno, Mexican Lime, etc.), and their more traditional line of oils is incredible. Their Balanced Olive Oil j ust won the gold at the New York International Olive Oil Competition for flavor, and has been my go-to for All The Things for ages.

Check out the video below for some of my favorite herb and oil combinations. These are totally going to kick up your cooking!

A few faves:

Rosemary + Balanced Olive Oil: amazing on roasted veggies or potatoes, or tossed into a slow cooker roast.

Basil + Roasted Garlic Olive Oil: Adds such a nice savory layer to pasta sauce & pesto, as well as salad dressing!

Dill + Meyer Lemon Olive Oil: This is phenomenal on green veggies, like broccoli and green beans, but also makes fabulous vinaigrettes!

Cilantro + Chili Olive Oil: lovely for using in marinades, stirring into rice or quinoa, or with veggies

Queen Creek Olive Milll has a TON of delicious options. For Arizona locals, it's a super fun place to visit, with an awesome restaurant (and menu!), olive mill tours, and a fabulous shop with oils, vinegars, olives, preserves, a gelato bar, olive oil soaps, locally made treats, and more! They also ship nationwide, so you can order for yourself or someone you love. Don't miss their Instagram for behind the scenes updates, specials and sales, recipes ideas, and more!
P.S. I swear by this silicone ice cube tray. Everything comes out so easily!
Like this Post? You might also like...

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How to Get the Most Out of Your Fresh Herbs!

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How to Make Olive Oil Herb Bombs + Get the Most Out of Fresh Herbs Everything you need to know to store properly, prevent waste, and use what you have! This post is written in partnership with Queen Creek Olive Mill, one of my FAVORITE sources for high quality olive oils, olives, preserves, and vinegars!

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Oven Baked Zucchini And Feta Cakes (Fritters) - so light, simple to make and very addictive.
Today's recipe for oven baked zucchini and feta cakes (fritters) features two of my favorite ingredients - zucchini and feta cheese.

These are a lot of recipes for zucchini fritters on the web, but I thought that sharing my favorite one is a good idea.

No deep frying and not a lot of messy prep work. You can use a food processor to grate the zucchini. I just used my old box grater.

I grew up eating zucchini and potato fritters and all sorts of fried foods, but lately I've been a fan of the "oven baked" kind of fritters.

Make sure you check out this healthier zucchini pizza and this chili lime zucchini chips, they are perfect for zucchini lovers!

Just that my waistline feels better, if I don't consume a lot of fried foods. There are moist on the inside, lightly crunchy on the outside and not greasy at all.

I served them with garlic yogurt dill sauce, the sauce I normally serve with grilled or fried zucchini. You can make or buy tzatziki, it will work great.

Feta cheese adds the perfect saltines to these cakes and also helps retain moisture on the inside.

What is important to make the perfect oven baked zucchini and feta cakes it to drain the liquid from the zucchini very well.

You add salt to the grated zucchini and let them sit for 20 minutes. Then you squeeze as much as you can and drain the liquid.

Then you combine the drained zucchini with garlic, egg, dill, panko breadcrumbs, baking powder and feta cheese. Shape the patties, I used a cookie scoop, so mine are tiny and even more addictive! Bake at 350 F for 20-25 minutes, until golden.

Hope you get to try these Oven Baked Zucchini And Feta Cakes!

Similar Recipes
Easy Homemade Falafel Zucchini Noodles With Ragu Quinoa Stuffed Zucchini Boats
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Oven Baked Zucchini And Feta Cakes (Fritters) - Cooking LSL

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Oven Baked Zucchini And Feta Cakes (Fritters) - so light, simple to make and very addictive. Today's recipe for oven baked zucchini and feta cakes (fritters) features two of my favorite ingredients - zucchini and feta cheese. These are a lot of recipes for zucchini fritters on the web, but I thought that sharing my favorite one is a good idea.

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Here's what you need: medium Yukon potatoes, butter, grated parmesan cheese, black pepper, garlic powder, paprika, salt, Chopped fresh parsley, wooden skewers

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Taco Salad meets coleslaw in this deliciously creamy Mexican Coleslaw! Packed with flavor and perfect for summer cookouts!

So you guys....Cinco de Mayo is just days away....and once again, all my ideas of how I want to celebrate are going out the window. Am I the only one? Who has good ideas and good intentions and then just can't make them happen?? Ever?

I seriously can't even tell you how many years in a row I've thought, "Oooh - Cinco de Mayo! Let's celebrate!" With a party or a fun dinner or, at the very least, with margaritas and guacamole! But when is the last time we actually celebrated? Mmmm...possibly never. The best laid plans.....

So this year I'm trying something different. I'm not even making plans! No, this year I'm using Cinco de Mayo as a starting point for a delicious summer menu. I'm making things like this Mexican Coleslaw and Mexican Street Corn Quinoa and Fish Tacos with Mango Salsa...and for a little something different? I'm giving Fruit Salsa a whirl. Without the pressure of making it ALL for Cinco de Mayo. No, I'll be enjoying all of them ALL SUMMER LONG.

Because if there's one kind of food my family LOVES, it's Mexican. And this Mexican Coleslaw does not disappoint! It's packed with so much delicious flavor and loaded with ALL the veggies...and it's creamy, too. Which means this Mexican Coleslaw is on the fast track to becoming one of our favorite summer sides. And if you love Mexican, I could see it becoming your favorite, too!

So. What about you? What are your plans for May 5? Will you be going out? Staying in? Celebrating at all? Or are you smarter than me and don't even make plans to begin with? Either way, this Mexican Coleslaw will be ready and waiting for you. And I have the feeling you'll be making it all summer long....just like me.

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Taco Salad meets coleslaw in this deliciously creamy Mexican Coleslaw! Packed with flavor and perfect for summer cookouts! So you guys....Cinco de Mayo is just days away....and once again, all my ideas of how I want to celebrate are going out the window. Am I the only one?

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Low Carb Cauliflower Breadsticks with fresh herbs, garlic, and lots of ooey gooey cheese atop a cauliflower crust looks and tastes like cheesy bread!

LOW CARB CAULIFLOWER BREADSTICKS!
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Follow Real Housemoms on Pinterest for more great recipes!
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When you can't eat bread, either because of allergies, diabetes, or you are choosing to be on a low carb diet, this recipe for Low Carb Cauliflower Breadsticks will put a big smile on your face and help you stick to that new year's resolution! This is one of my favorite healthy snacks recipes that make me feel like I'm indulging.

I have always been pretty addicted to carbs, but I feel so much better when I limit them in my diet. My body responds better to eating a high protein, low carb diet. I have more energy, my head is clearer, I sleep better, I'm so much more productive, the list could go on. I just feel all around great when I limit my carb intake.

Because I feel so much better, I don't want to slip back into my old habits that make me feel not-so-good, but I sure do miss bread. When I saw a recipe for Cauliflower Squares on Allrecipes, I thought they looked like an interesting addition to my low carb diet. There are a whole host of recipes for Cauliflower Breadsticks on the web, but this one looked easy enough. I made some adjustments to the recipe because I can't help myself, but I think it turned out almost as good as cheesy bread. All you need is a trusty food processor and a silicone baking mat along with fresh ingredients and you're in business!

These low carb breadsticks taste fresh, garlicky, and cheesy just like an amazing garlic bread smothered in a layer of Mozzarella and Parmesan cheese. There is a hint of cauliflower flavor, but it certainly doesn't overwhelm. The texture is a bit softer than bread, but that didn't bother me one bit, because all I could think about was the ooey gooey goodness of the garlicky cheese bursting with fresh basil just like my favorite cheesy bread, but it's low carb!! I am so happy I can enjoy cheesy bread while eating a low carb diet, I don't even care that it is 'faux cheesy bread'.

My next adventure in cauliflower bread will be low carb pizza crust! The topping choices are endless, so I'm having a hard time deciding where to start, but I'm excited to enjoy pizza while living a low carb lifestyle. What do you think? Where should I start? What is your favorite pizza topping?

Check out some of our other low carb recipes!
Loaded Cauliflower Casserole Low Carb "Fried" Pickles Cheesy Cauliflower Pancakes
Low Carb Cauliflower Breadsticks

1 head raw cauliflower, riced

1/2 cup shredded Mozzarella Cheese

1/2 cup shaved Parmesan Cheese

1 large egg

1/2 tablespoon freshly minced garlic

1/2 tablespoon freshly chopped basil

1/2 tablespoon freshly chopped Italian flat-leaf parsley

1 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup shredded Mozzarella Cheese

1. Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.

2. To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice.

3. In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.

4. Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!

nutritional information via yummly

Here are a couple more of my favorite low carb recipes I think you will enjoy too...
Low Carb Peanut Butter Pie Easy Low Carb Chocolate Mousse

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Low Carb Cauliflower Breadsticks with fresh herbs, garlic, and lots of ooey gooey cheese atop a cauliflower crust looks and tastes like cheesy bread! LOW CARB CAULIFLOWER BREADSTICKS! Love it? Pin it to your APPETIZER board to SAVE it! Follow Real Housemoms on Pinterest for more great recipes!

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Original recipe yields 8 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

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My review

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Original recipe yields 8 servings 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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Matt

"Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce."

Original recipe yields 10 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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1. Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.

2. Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.

3. Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

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My review

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Authentic New Orleans Red Beans and Rice Recipe

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Matt "Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce."

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Roasted broccoli tossed with sliced toasted almonds, red pepper flakes, garlic, lemon juice, and aged pecorino cheese. Aka. 'crack broccoli'. You won't be able to stop eating it.
You guys. This roasted broccoli dish. It is absurdly addictive! Brace yourselves. I can easily consume a pound or two of broccoli in one sitting when it is prepared this way. Quite alarming, but true.

You all know how much I love my vegetables. I can't go without them, but this is quite possibly the most tasty vegetable side dish on this blog. These charred green beans and these tarragon fingerling potatoes come in at a close second. Oh, and these roasted sprouts and squash. Gah, don't make me choose!

If it helps, Connor is equally as obsessed with this broccoli (it is one of his favorite things that I make) and it has gotten rave reviews from lots of family members and friends.

If you've never roasted broccoli, you are missing out on the tastiest way to prepare it! If you've hated broccoli up to this point (confession: I never experienced this phase of life), give this recipe and method a try. I have an inkling that you'll become a broccoli convert quite quickly.

It goes without saying that many vegetables taste better once caramelized and roasted in the oven. This isn't ground breaking news, but broccoli is one of my all-time favorites.

Even more so than asparagus, carrots, and the other usual favorites. The broccoli florets get crispy and caramelized, and the normally flavorless stalks transform into addictive bites of heaven. I mean, really, you could stop right there...but once the roasted broccoli is mixed with toasted sliced almonds, lemon juice, garlic, red pepper flakes, and aged pecorino cheese - ugh, so good.

We jokingly refer to it as crack broccoli for a reason.

So, here's the deal. I actually posted a version of this dish a long time ago (read: multiple years ago), but I've adjusted and improved the recipe and felt it deserved new life!

New and improved recipe, new pictures, all good things. Most often, I like to move forward and share new recipes, but sometimes the old ones need some love and attention, you know?

My new favorite way to prepare this dish is to slice the broccoli into 'steaks'. It gives the dish a better presentation, and the flat sides of the broccoli steaks allow the pieces to more evenly caramelize on the sheet pan.

To make things easier, the raw sliced almonds are added to the sheet pan halfway through cooking. This makes things really easy, and eliminates the need to toast them separately in a skillet.

If you're having difficulty slicing the broccoli into 'steaks'- medium florets will also work. Just make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer. Ideally when roasting, you want the vegetables not to touch each other on the sheet pan. Crowding will result in uneven cooking, less caramelization, and longer cook times.

If your oven runs hot, I recommend reducing the oven temperature below by about 10-15 degrees and vice versa. The high roasting temperature produces extra crispy florets and extra caremelization (aka. flavor!).

It goes without being said that this recipe serves 3 to 4 people (in 'normal' world), but don't be surprised if you find yourself consuming all of it in one sitting! SO ADDICTIVE.

Products Used for this recipe:

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Roasted broccoli tossed with sliced toasted almonds, red pepper flakes, garlic, lemon juice, and aged pecorino cheese. Aka. 'crack broccoli'. You won't be able to stop eating it. You guys. This roasted broccoli dish. It is absurdly addictive! Brace yourselves. I can easily consume a pound or two of broccoli in one sitting when it is prepared this way.

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My mama's recipe for macaroni salad is so stinkin' good! We eat it all summer long, any time we have a cook out!

Alright, friends. Summer is basically here. I mean, no, it's not a consistent 96 degrees in my neighborhood yet, but it's inching up there. It's close enough, is what I'm saying.

Summer means macaroni salad! My mama's macaroni salad recipe, to be precise. I love this stuff.

It's a pretty classic recipe, I believe. Loaded with cold macaroni noodles, mayo, minced onion, boiled eggs, and plenty of green olives. The green olives in this macaroni salad are just phenomenal! They add the perfect briny burst of flavor against the mayo.

Now, I know that green olives aren't everyone's favorite thing. But man, they're really good in here. Combined with the pasta and mayo they get toned down enough that a lot of people who normally don't like them will devour them in this salad!

My mom has plenty of summer side dishes that she makes for cook outs, but this one is definitely a favorite of mine! It goes great with my low carb meatloaf, turkey meatloaf, or some grilled chicken with white BBQ sauce.

You're going to love how quick and easy it is to prepare this. I do like to let the salad chill out in the fridge for a bit after it's been mixed. This lets the mayo really soak into the noodles and make everything delicious. Just give it a stir before you serve and add an extra spoonful of mayo if it's gotten too dry.

Classic Macaroni Salad

Ingredients:

Directions:

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Classic Macaroni Salad - Buns In My Oven

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My mama's recipe for macaroni salad is so stinkin' good! We eat it all summer long, any time we have a cook out! Alright, friends. Summer is basically here. I mean, no, it's not a consistent 96 degrees in my neighborhood yet, but it's inching up there.

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By She Likes Food

I think we all can agree that tater tots are the best use of potatoes in the world! They are crispy, salty and if you make homemade tater tots you can put a bunch of awesome flavors into them. My first experience with homemade tater tots was with these smoked gouda and green apple tater tots I made last year. They were some of the best tater tots I've ever eaten and much easier to make than I had expected.

I've seen tater tots made many times on the Food Network and a lot of times they add extra things like eggs and breadcrumbs, but I've found that those additions aren't really necessary. These zucchini tater tots only have 4 ingredients; potatoes, zucchini, salt and olive oil. And really, if you only count the ingredients that you probably don't already have in your kitchen, there is just 2 ingredients!

In one of my last posts, I talked about how terrible of a gardener I am (I blame the desert for that though!) so I'm definitely not growing my own zucchini here in Arizona. But, I know there are a lot of you out there that probably have an abundance of summer zucchini that you need to use up and these tater tots are the perfect way to do that!

Tater tots always remind me of being a kid and eating in the lunchroom at school. I feel like they rarely served us french fries, just tater tots. I think it must be because tater tots are just more fun to say and even more fun to eat. And you don't have to feel guilty about eating these zucchini tater tots! Not only are they filled with zucchini but they are baked instead of fried so you can eat as many as you want

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4 Ingredient Zucchini Tater Tots

If you like these, then you will also love: 4-Ingredient Broccoli Tater Tots 4-Ingredient Spaghetti Squash Tater Tots

Filed Under: Tagged With: Gluten Free, potato, zucchini Sides, summer, Vegan

Ohhh, tater tots and eggs and sausage sound perfect together

Hi they look yummy, just wondering do you know if they freeze well? I have a lot of zucchini/courgettes (that's what we call them here in Ireland).
Many thanks Siobhan.

haha yeah we tried to grow zucchini one year and it was a hugeee bust! But that's okay, I just buy crazy amounts at the store instead!

These tots sound awesome! Love how few ingredients there are!

There are so amazing and just what I needed to use all of the zucchini my co-workers have given me.

And yes, they freeze well. We had to bake them for 30 minutes and I recommend that you not flip them for at least 15 minutes, because when I tried initially, they were sticking to the parchment paper.

I did all the prep work yesterday during my lazy Sunday and froze them overnight on a cookie sheet covered with wax paper. We had dinner figured out last night, and needed something quick for tonight, so freezing them worked out perfectly for us. I ended up with over 50 tots, so it's great that we could bake just enough for tonight and will still have more tots to enjoy them sometime later.

Thank you Izzy! We are so proud of all the work that you have done with this blog and we are even happier that you are sharing your amazing recipes with us.

Hello!
I have just found this recipe this morning and I'm now preparing some for lunch!
I have never heard of tater tots before (I'm from Spain) but I have no doubt we're gonna love them. We really like zucchini, so, this is a good and different way to eat.
Thanks for the idea!!!!!

I just stumbled on this recipe and your blog. I LOVED THESE TOTS! I made them last night and they were perfect! I hate eggs and feel that most recipes with them, they overtake everything. So this was perfect! The only adjustment I made (out of laziness) was I used a food processor instead of hand grating. Worked PERFECTLY! I just pulsed until the zucchini (and then potatoes when they were done cooking) were small uniform chunks similar to the potatoes in actual tots. So easy! I also used garlic salt in place of salt to add a little something.

I definitely recommend these! I know I will be making them again!

Made these today- these looked amazing, but I am sad to say I was extremely disappointed. As other reviewers mentioned, they never held their form and remained as mushy balls of zucchini and potato- with good flavor, at least! But they just made piles of mush, and I cooked them FOREVER and still nothing happened.

★

Well made these for the Super Bowl and they were a total disaster. What a great idea, but no. I failed. I followed directions exactly. I think you need to add a little olive oil to the mix before shaping them. They all stuck to the parchment paper and did not take to "flipping" after 15 minutes. Piles of mush. I had to salvage them and fry them in a pan to make them edible. Bummer, such a cute idea!

★ ★

Hi Dina,

I'm so sorry to hear they didn't turn out. I've made them a few times and have never had to add olive oil to the mixture before shaping them. Did you make sure to cook them until the center was just fork tender so they didn't get too mushy?

Hello!

I just realised I grated the potato before I boiled it .... do you think it will still turn out if I just bake longer??

Cheers, K

Hi Christine,

I was mostly just kidding when I said I blamed the desert I go to the farmer's market a lot so I do know that there is a ton that can be grown here, I'm just haven't had much luck myself!

Glad you like the recipe

Oh no, it was a fail recipe. I tried to save it by reading your comments but was dissapointed because others too tried and didn't manage even if they did everything right. :(( it was looking tasty in the pics, though. Now I have to cook quick smth else.

★

Hi,
could you please improve the print version of your recipes?
If I wanna print them, the whole 51 pages (!) are printed.
Thank you!

I browsed through about 3/4 of the comments and didn't find what was looking for, so my question is in regards to using these in freezer cooking. Have you tried making these ahead and storing in the freezer?
I'm having my 5th child soon, and these look like a great way to get the older kids a fun veggie filled snack or side, but I'm not able to prep most foods at meal time.

Hi Emily,

I've never made them in a muffin tin, but I think it would probably work for these ones, although they should hold together pretty well without one too. I just wouldn't pack it too full. Good luck!

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4 Ingredient Zucchini Tater Tots + Recipe Video

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By She Likes Food I think we all can agree that tater tots are the best use of potatoes in the world! They are crispy, salty and if you make homemade tater tots you can put a bunch of awesome flavors into them.

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Cook's Country Dakota Bread

This post contains Amazon affiliate links, that if you buy something help support this blog, but won't cost you any extra.

We love to watch America's Test Kitchen and Cook's Country. We stream the shows so we can pick and choose which episodes we watch. The other day we were looking trough some of the episodes, and we came across one that featured Cook's Country Dakota Bread.

Well, Dan has always wanted to bake bread. From scratch. Using yeast. And, who doesn't love hot fresh bread right from the oven. Maybe even slathered with butter!

When I saw that this Dakota Bread was a 7-grain seeded bread (well, in our case it's 5-grain), well, I was all over that. Whole grain bread is going to be really tasty and a bit of added nutrition - that's all good! And, man can't live on veggies alone, at least, my husband can't! So, I decided to get him baking! Hee hee

The recipe calls for 7-grain hot cereal mix. My store had a five-grain hot cereal mix from Bob's Red Mill, and we loved that. Cook's Country said in the TV episode that Bob's Red Mill and Arrowhead Mills both tested well in their taste tests. Just make sure that you're getting hot cereal mix, like old-fashioned oatmeal with several other grins mixed in; it's not a cereal mix like raisin bran or Chex or something.

If for some reason you don't have an egg in the house, and can't borrow one from the neighbors, feel free to use milk as the wash over the bread. It works just fine. (You may see in the video that we actually used milk on that loaf. Either way works.)

Oh my, this bread was amazing! Light, fluffy, full of grain flavor goodness. And, I'm pretty sure that homemade bread is pure magic. You take dry flour and add some water and bake it and you get bread - magic I tell you!

I will say that Dan has earned the title of master bread maker in this house! He can bake this bread for me anytime!!!

Oh, one other note, the recipe said to wait 2 hours after the bread came out of the oven to cut into it to eat it. Um, I can't figure out the reason behind that. Yes, we waited, but we're pretty sure at this point that the only reason to wait was to torture ourselves. Yes, wait, let the bread rest, but I'm thinking like 10 minutes should be fine. But, if you want to be safe, wait the 2 hours!
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Cook's Country Dakota Bread - Life Currents

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Cook's Country Dakota Bread This post contains Amazon affiliate links, that if you buy something help support this blog, but won't cost you any extra. We love to watch America's Test Kitchen and Cook's Country. We stream the shows so we can pick and choose which episodes we watch.

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Shared on by Holly
{ }

This Creamy Macaroni and Cheese Casserole is a show stopper! Not only is this mac and cheese recipe easy to make it has a special ingredient making it extra delicious! This dish has so much velvety cheese in a quick homemade sauce and once you try it, this is going to be the only macaroni & cheese you make!

Love it? Pin it to SAVE it!
Follow Spend With Pennies on Pinterest for more great recipes!
Hello, my name is Holly and I am addicted to Macaroni and Cheese. It is literally my favorite thing to eat ever! I love crock pot mac & cheese, stove top mac and cheese or even out of a little blue box.

This mac and cheese though... this is one of the best macaroni and cheese casseroles ever and always gets rave reviews!

It's pretty quick to make from scratch and extra cheesy and delicious! Now, this recipe has a special ingredient that makes it extra yummy... AND it is optional. The addition of the cheddar soup makes the sauce a little extra velvety and just adds a little something. If you don't happen to have it on hand (or just don't want to use it), this recipe is still ridiculously great without.

For the light cream, I use a cream that is about 10-12%MF.

REPIN this recipe!

When cooking your macaroni noodles, cook them according to the package directions but you want them to be still firm. If your package says 6-8 minutes, just cook them 6... you get the idea.

I choose not to top this casserole with a bread crumb mixture but if you really like bread crumbs on your macaroni and cheese, by all means, add some! Just mix 3/4 cup bread crumbs (panko is best) and 3 tablespoons melted butter with the topping cheese. Sprinkle on top before baking.

This recipe makes an extra saucy creamy macaroni. Do not over-bake this recipe. You want it creamy and rich, over-baking will cause it to dry out. I found that 20 minutes was perfect in my oven... note that the recipe will thicken slightly while standing.
Crock Pot Mac & Cheese

Creamy Macaroni and Cheese Casserole

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Filed Under: Tagged With: Casseroles, butter, cheddar cheese, cheese, condensed soup, cream, cream of cheddar soup, half & half, macaroni, milk, parmesan cheese, pasta Pizza and Pasta

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Creamy Macaroni and Cheese Casserole - Spend With Pennies

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Shared on by Holly { } This Creamy Macaroni and Cheese Casserole is a show stopper! Not only is this mac and cheese recipe easy to make it has a special ingredient making it extra delicious!

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If you thought curly fries were the pinnacle of fry evolution, check this out.

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California Spaghetti Salad is a delicious spaghetti salad filled with fresh veggies and covered in a zesty Italian dressing. With all those flavors and colors making one beautiful and tasty salad, there is not doubt this will be the hit of your next gathering!

I love delicious, cool salads in Spring and Summer like Creamy Pea Salad, Cauliflower Broccoli Salad, and Chilled Cucumber Tomato Salad.

California Spaghetti Salad

As the weather begins to change and warm up in the Spring, I find myself looking for recipes with a fresher and lighter feel. I especially love quick and easy cold pasta salads! This one only took 15 minutes to make and it was amazing! It is vegan friendly so it is great to bring to a potluck! It is also super versatile! Have fun choosing colorful, fresh fruits and veggies you love to add in! I sometimes swap out the olives for sun dried tomatoes and I love it that way too!

You really can't go wrong with this salad! It is great to make ahead because it tastes better as it sits. I love packing it for my kids in their lunches to change it up from sandwiches every day. We even love taking it on a picnic! It is such a a treat! All of the amazing veggies packed inside add so much texture, flavor and color to the pasta. The zesty Italian dressing coated throughout this pasta is soooooooo good. It is the perfect finishing touch to this pasta salad. It is easy to make at home and so incredible! I use it on tons of salads, not just this one! Trust me when I say that this California Spaghetti Salad will be a huge hit wherever it goes!

California Spaghetti Salad Ingredients:
Ingredients

Spaghetti: Use thin linguine and break into 1 inch pieces to make it easier to eat.

Cherry tomatoes: Chopped them in half to make them more bite-sized.

Zucchini: Make sure you dice everything to similar sizes as much as possible.

Cucumber: The cucumber gives this salad the fresh taste I love.

Bell peppers: I used red and green but swap for yellow peppers if you prefer. Make this recipe your own!

Red onion: If you don't like biting into raw onion, marinate them in the dressing first to lessen their strong flavor.

Olives: The olives are very salty and delicious!

Dressing:

Italian salad dressing: Use any Italian dressing you love because you are going to amp it up with all the other seasonings to create your own version of this staple dressing.

Parmesan cheese: Grated and combined with the dressing to cover each part of the salad with its great nutty flavor.

Sesame seeds: Add a rich, nutty flavor to the dressing.

Paprika: Adds a great color to this dressing.

Celery seed: These little seeds pack all the powerful flavors of celery- earthy, grassy and slightly bitter- that balance out this dressing.

Garlic powder: The extra garlic powder helps the flavor stay strong even when chilled.

How to make Spaghetti Salad:

1. Cook the pasta: Make according to package directions. Drain and rinse in cold water.

2. Combine all ingredients: Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives to the pasta in a large bowl.

3. Make the dressing:Whisk together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.

4. Toss the salad in dressing: Pour dressing over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

Tips for making California Spaghetti Salad

Best places to take California Spaghetti Salad

Get creative with this versatile dish and swap out vegetables. For example, try favorites like broccoli or yellow and orange bell peppers.

Use other pasta shapes. Some of my favorites like rotini or farfalle would work fantastic!

This pasta salad is best when it's fresh out of the fridge. So, keep it cooling until right before serving.

This is a great make-ahead recipe! It's even better the next day, so I usually make it the day before and store it in the refrigerator overnight. This really gives all the flavors time to combine and soak into the pasta!

After draining the salad, dunk the pasta in an ice bath (equal parts water and ice in a large bowl) to shock them. Then, your noodles will not soak up too much of the dressing and become gummy.

A cookout with friends and/or family. As the weather warms up, a cool salad is the perfect side!

Family reunion in a pavilion by the river. This dish travels well, just keep it in the cooler until right before you serve.

Potluck at work. (Depending where you work 🙂)

Lunches! This salad keeps well in the fridge for 5 days so it is perfect for make-ahead weekly lunches!

More Spaghetti Salad Recipes to try:

California Spaghetti Salad

A delicious spaghetti salad filled with fresh summer veggies and olives. Topped with a zesty italian dressing and parmesan cheese, this will be the hit of your next gathering!

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

*Utopia Kitchen Cooking Knives
*Microplane Grater

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California Spaghetti Salad | The Recipe Critic

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California Spaghetti Salad is a delicious spaghetti salad filled with fresh veggies and covered in a zesty Italian dressing. With all those flavors and colors making one beautiful and tasty salad, there is not doubt this will be the hit of your next gathering! I love delicious, cool salads in Spring and Summer like Creamy...

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Roasted Brown Butter Honey Garlic Carrots make an excellent side dish. Roasted to tender perfection in the most incredible brown butter honey garlic sauce these will become a new favorite!
I recently went with some of my blog BFF's to San Francisco. We had such an amazing time touring the sites. But lets be honest. It is all about the FOOD when we travel! One of my favorite places was Humphry's Ice cream. Their ice cream is so good that I would move to San Francisco just to be closer to it. You will be blown away with their delicious and creamy ice cream. We went there every single day that they were there. My absolute favorite flavor had brown butter in the ice cream!

Brown butter is life. I am convinced that it makes everything better.

As I was trying to think of how to jazz up these carrots I knew that brown butter had to be involved. Brown butter is just that extra step to adding a rich and nutty flavor to what you are making. I combined this nutty buttery flavor with a little bit of sweet. Plus garlic. Garlic is also an amazing ingredient. All of these things combine to bring you the best carrots of your life!

The carrots get tossed in this amazing sauce and then they roast in the oven. I love to roast my veggies because it gives them a tender center and a crisp edge. It only takes about 15 minutes until these carrots are done and they are going to really be the star of the dinner table.

They make such a perfect side to your next meal. I promise that you will agree that these carrots are the best that you have ever had!

Roasted Brown Butter Honey Garlic Carrots

2 pounds large carrots, cut into 2 inch pieces (baby carrots will also work)

½ cup butter

3 Tablespoons honey

2 garlic cloves, chopped

salt and pepper

parsley, chopped for garnish

1. Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.

2. In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.

3. Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.

Sautéed Brown Butter Rainbow Carrots

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Roasted Brown Butter Honey Garlic Carrots | The Recipe Critic

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Roasted Brown Butter Honey Garlic Carrots make an excellent side dish. Roasted to tender perfection in the most incredible brown butter honey garlic sauce these will become a new favorite! I recently went with some of my blog BFF's to San Francisco. We had such an amazing time touring the sites.

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Perfect Fried Rice - it's so easy to make this popular Chinese takeout dish at home. Best of all, this 15 minute recipe includes a few secret ingredients and tips to make it better than the local restaurant. Pin for later AND follow my Recipes Board for more tasty Asian recipes!
Now that summer is winding down and the busy back-to-school season is upon us, quick and easy meals are always a favorite around here.

One of the questions I get asked almost daily by you guys is, how to make the perfect restaurant style fried rice at home.

With SO many recipes online that claim to be the best or better-than-takeout fried rice, I wondered why I should even bother posting another fried rice recipe.

Buuuut, I figured since fried rice was the very FIRST real dish I learned how to make, and still one that I make almost every week - I figured it was time I shared MY version and even included a short video on how to achieve that perfect bowl of fried rice.

You can't beat how easy it is to whip up plus it's the BEST for cleaning out the fridge and using up those odds and ends lingering around by the end of the week.

The one I'm sharing today uses diced mixed vegetables (fresh or frozen (thawed first)) and a couple of eggs.

You can choose to add chicken or your favorite protein - shrimp, beef or tofu.

Three secret ingredients I use are:

Fish sauce (it adds SO much umami flavor and should not be skipped) (I've heard also read great things about this Vegan version)

Mirin (Japanese sweet wine) or you can try to use dry sherry in a pinch

Sesame oil (for that toasted nutty flavor)

And if you want a kick of heat you can add in some grated ginger, diced onions, Sriracha, chili garlic sauce or red pepper flakes.

I also like to add in some roasted cashews for a nice crunch if I have them on hand.
Here are some tips I've learned over the years:

1. Type of rice - Medium to long grain rice works best. I almost always use Jasmine rice which produces fluffy, sturdy grains that don't clump or fall apart when fried. Short grain rice like sweet/sushi rice or glutinous rice, tends to be softer and stick together.

2. Chilled cooked rice - preferably day-old leftover rice that had a chance to firm up in the fridge making it easier to separate and decreases the chances of your fried rice turning out mushy. If you don't have any leftover rice and don't want to wait until the next day, you can make your rice with 1/3 less of water than what it calls for or spread the freshly cooked rice onto a large baking sheet and place the entire tray in the freezer for 15-20 minutes, then toss the entire batch into a large zip-top back for a few hours

3. A blazing hot wok (a wok is ideal but a large nonstick pan or skillet) and an adequate amount of oil will ensure your ingredients don't stick to the surface.

4. Try not to overcrowd your pan with too much rice or add-ins or the cooking surface won't get hot enough and your ingredients will get soggy causing the rice to clump together. You can always cook in batches or each ingredient individually (raw vegetables or meat, egg) then remove from the pan onto separate plates and return all the ingredients to the pan at the end. Ideally, you should cook no more than 2-3 servings at a time.

5. Don't overdo the saucy seasonings like soy sauce or it will make your rice mushy. You can always season at the end with a little bit more salt, pepper or even red pepper chili flakes for a kick of heat.

BONUS TIP: USING A RICE COOKER to cook your rice grains helps ensure that you'll consistently get perfectly cooked rice every. single. time. We use and love this . It's the perfect size for our family, super easy to use and the rice cooks up perfectly every time.

My husband and kids are big rice fanatics so having a rice cooker makes it super easy and convenient to make which we then use for a batch of fried rice at the end of the week.

Fried rice is also a sure way to get my kids to clear their bowl even when they tell me they're not really hungry.

It's also a tasty and simple dish to make during those busy weeknights once school is back in session.
Disclosure: This is a compensated sponsored post created in partnership with Tiger Corporation. All opinions are 100% my own.
7 minPrep Time

8 minCook Time

15 minTotal Time

Save Recipe

Ingredients

3 garlic cloves, finely minced

2 large eggs, lightly beaten

1/2 teaspoon sesame oil

Salt, black pepper, to taste
Optional
1/4 teaspoon freshly grated ginger

1/4 cup finely diced onions

1 green onion, thinly sliced

Roasted cashews

Sesame seeds, for garnish

Instructions

1. Heat 1 tablespoon of cooking oil on high heat in a non-stick wok or pan until smoky hot. Toss in the mixed vegetables and sauté for about 10 seconds.Add garlic and stir-fry for another minute.

2. Push all the ingredients to one side of the pan and pour in the beaten eggs. Scramble into small pieces until cooked. (Add in cooked meat if using and saute for another minute).

3. Stir in the rice and break up any large chunks with a spatula while tossing until heated through, around 2 minutes.

4. Drizzle in soy sauce, fish sauce, mirin and sesame oil, tossing to combine everything evenly. Keep stirring the fried rice until slightly toasted, about 2 minutes. Add salt, black pepper, red chili flakes or even Sriracha to taste.

5. Transfer to bowls and serve hot and garnish with green onions and sesame seeds, if desired.

Notes
http://lifemadesweeter.com/2016/09/perfect-fried-rice/ More takeout favorites:
- Slow cooker / Crockpot Chicken Lo Mein Noodles very popular with readers

Quinoa Fried Rice

Easy Chicken Lo Mein - NO SLOW COOKER REQUIRED

Skinny Beef and Broccoli Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage

Classic Chicken Chow Mien

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Spirited Morgan @ Spirited and Then Some

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Perfect Fried Rice - it's so easy to make this popular Chinese takeout dish at home. Best of all, this 15 minute recipe includes a few secret ingredients and tips to make it better than the local restaurant. Pin for later AND follow my Recipes Board for more tasty Asian recipes!

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Print Recipe
Time to get chopping! Summer is finally here, and this Seven-Layer Salad is ready for your backyard barbecues!

This salad is easily customizable, but we went with the classic ranch-style ingredients this time around. Serve this up with your hot dogs and hamburgers, and you've got a meal to remember!

1/2 head iceberg lettuce, chopped or thinly sliced

4 red bell peppers, chopped

1/2 cup green onions, thinly sliced

8 hard-boiled eggs, peeled and halved

1 1/2 cups Cheddar cheese, shredded

1 cup frozen peas, defrosted

6 slices cooked bacon, chopped

Freshly ground black pepper

Ranch dressing, for drizzling

1. In a large trifle dish or serving bowl, layer lettuce, peppers, green onions, eggs, cheddar, peas, and bacon. Season with pepper.

2. Drizzle with ranch before serving.

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This Seven-Layer Salad Is the Ultimate Side That Keeps on Giving!

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Time to get chopping! Summer is finally here, and this Seven-Layer Salad is ready for your backyard barbecues! This salad is easily customizable, but we went with the classic ranch-style ingredients this time around. Serve this up with your hot dogs and hamburgers, and you've got a meal

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© CentsLess Meals

Loaded Mashed Potato Balls with Bacon Bits
Pin it to your APPETIZER BOARD to save it for later! Be sure to follow CentsLessMeals on Pinterest for more great recipes!
These delicious and crunchy mashed potato balls can be an appetizer or snack, and they're easy (and fun!) to make. Two key ingredients make these mashed potato balls truly delightful. They're made with cheese centers that literally begin to ooze out at the end of their baking time. They're also made without bread crumbs; each of the mashed potato balls is actually covered in real bacon bits, which give them not just a great crunchiness, but an amazing flavor worth high-fiving!

While you can be a little creative by adding some ingredients, it's best to use cold mashed potatoes because they'll form a ball more easily and they'll keep a firmer texture when they're baked. Using cold potatoes makes these appetizers the perfect "leftover" treat, so you may want to keep this recipe specially marked for any time that you want to use leftover mashed potatoes - or maybe even make extra mashed potatoes for dinner one night just to have leftovers!

A few words about the other ingredients. Since these mashed potato balls are made with cheese centers, you may want to experiment with the type of cheese you use. I like to use any cheese with a little "bite" because the potatoes are mild. I also prefer the texture of a firm cheese that oozes just enough for me in this recipe. Avoid overcooking the bacon because a portion will be mixed into the mashed potato balls, which will also be dredged with bacon bits on the outside before baking.

You can also experiment with adding some ingredients - just don't get carried away making the individual mashed potato balls too stuffed! You could add ¼ cup of jalapeños, ¼ cup of olives (green or black) or ⅓ to ½ cup of drained canned corn.

So easy and fun to make, you might want to invite the kids to help! Here are a few additional tips:

Read through the entire recipe and have the 5 ingredients ready to assemble

Your cheese cubes should be about ½" each so that they'll fit easily into a 1" potato ball

No need to grease your baking sheet!

Enjoy these while hot, and let the "yums!" begin!

More Recipes You'll Love Cheesy Ranch Potatoes with bacon Bacon Ranch Cheese Ball

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Loaded Mashed Potato Balls with Bacon Bits recipe

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© CentsLess Meals Loaded Mashed Potato Balls with Bacon Bits Pin it to your APPETIZER BOARD to save it for later! Be sure to follow CentsLessMeals on Pinterest for more great recipes! These delicious and crunchy mashed potato balls can be an appetizer or snack, and they're easy (and fun!)

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This impressive braid is filled with fresh basil and garlic, sun-dried tomatoes, and shredded cheese.

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This isn't my first potato salad recipe rodeo on this bloggity blog, but it's for sure my favorite and dare I say, the best.

Okay, that might be a pretty bold statement, stating this potato salad as the best. I've shared several variations of potato salad here including the more complicated, throw everything in but the kitchen sink Stetson Chunky Potato Salad to my Roasted Potato Salad with Bacon Dressing to my Loaded Baked Potato Salad that has definitely risen in the ranks of favorites.

But I've yet to share the number one potato salad that worms its way into nearly every BBQ, picnic or just good old fashioned supper at my house, the one I'm proud as punch to share when I go to other's homes as well.

This classic potato salad is the one I grew up on. It's the recipe my Grandma Mary Jane made, then passed onto my mom who made it to accompany every hamburger, grilled ribs or other summer deliciousness, and who then passed it onto me and my sister. It's the recipe I spent many a summer afternoon making alongside my amazing mama, just like she did with hers. In fact, I've made it so many times I don't even need the recipe. You know a recipe is that good when you know it by heart.

So, here's how to make the best potato salad ever. Let's get started...
About the recipe:
We use white potatoes, or Yukon Golds, in our family potato salad. White potatoes are a little creamier, a little sweet and hold their shape well after cooking. And becauses they have a thinner skin, they're really easy to peel after boiling. I've tried using waxier potatoes in this mayo-based recipe but it simply resulted in a potato salad that was swimming in watery mayo because the potatoes didn't absorb the sauce.

I've found the best consistency for boiled potatoes comes from adding the potatoes to cold water and then bringing them to a boil, rather than adding the potatoes to hot, boiling water. Like pasta, adding salt to the water, 1 to 1 ½ tablespoons, gives the potatoes some much needed flavor, so don't be shy. Per my husband's request, I add the salt once the water begins to bubble so it doesn't sit on the bottom of my pan and pit the pan. He's totally right.

Adding a few hearty splashes of white vinegar to the potatoes gives the salad it's secret and subtle flavor punch. The key is to add the vinegar while still the potatoes are still warm, then let them rest so they absorb the tart flavor as the starches come out in the potatoes so they soften and absorb the flavors.

Chunks of celery and bites of mellower green onion add the needed crunch to classic potato salads. I've added diced pickles before because everything tastes better with pickles. Except this version of potato salad. I'm saving them for my tuna fish sandwiches.

In my mom's recipe, she uses Miracle Whip rather than mayo for it's slightly sweet flavor. And because that's just what she's always done. I've used both because as I've gotten older, Miracle Whip has exited the building for my taste buds. But lately, I've returned to my roots and gone back to the Miracle Whip because that's what mom uses, and I must say, I'm gonna stick with it. If you're a mayo fan, by all means, make the move but maybe, just maybe, give the old Whip a try.

My mom's original recipe calls for just three eggs, but I'm a super fan of eggs in potato salad so I added an extra two. It probably stems from my adoration of egg salad. Feel free to adapt to your own taste.

Let's talk celery seed. This is probably the only recipe besides a bloody mary (my favorite recipe is right here) that I use celery seed. But it's an integral part of the flavor profile, so don't skip it.

Don't even dream about getting fancy schmancy with German browns, hearty seeded or Frenchy dijon mustards. Just like hot dogs, plain old yellow mustard is the best.

Allowing the potato salad flavors to meld is important here. If I'm planning on eating the salad on the day I make it, I'll prepare it at lunch so it can sit and build the flavors or even overnight and will stay good in the refrigerator for up to 3-4 days. If it doesn't get eaten up before then.

Hail to the best potato salad. Enjoy!

Thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. This post contains affiliate links. As always, all opinions are my own. Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.

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How to Make the Best Potato Salad | foodiecrush.com

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This isn't my first potato salad recipe rodeo on this bloggity blog, but it's for sure my favorite and dare I say, the best. Okay, that might be a pretty bold statement, stating this potato salad as the best.

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Mexican Rice is just like they serve in the Mexican restaurants and it is so easy to make at home.

Mexican rice and Mexican food is a staple at our house. It makes a weekly appearance at our dinner table, sometimes twice. We also eat a lot of rice at our house, especially with Mexican food. One of my favorite rice recipes is for Lime Cilantro Rice.

I also love the red rice you get in most Mexican restaurants. The only problem is I haven't been able to find a recipe for that type of rice that I really like. I usually end up going to our local neighborhood Mexican restaurant and buying rice to go with what I am fixing for dinner.

Recently, my friend Sherra's twin girls graduated from high school. They had a taco bar for their graduation party and Sherra told me about her friend Ann's Mexican rice recipe she was making. Of course I asked for the recipe!

We had fabulous fajitas for dinner last night so I tried out the rice recipe.

I commented at the dinner table that I thought it tasted just as good as the rice we get from our favorite Mexican restaurant - one of the kids said "It's better!!" One of the tricks is to brown the rice in some oil before adding in the liquid.

So I think I finally have found a Mexican rice recipe! Enjoy!

Other Mexican dishes we love:
Fabulous Fajitas Cafe Rio Pork Costa Vida Chicken Bajio Chicken Chile Salad
Author: Leigh Anne Wilkes

2 Tbsp Olive oil or vegetable oil

1 C long grain white rice

2 C chicken broth

1 small can tomato juice - 5.5 oz.

salt and pepper

1. Heat oil in a skillet

2. Add the rice

3. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat

4. Add the chicken broth

5. Add the tomato juice

6. Add some salt and pepper

7. Stir thoroughly

8. Reduce heat to simmer and cover tightly with a lid

9. (I 'stir' the mixture several times while it's cooking by just shaking/moving the skillet back and forth so that I don't take the lid off.)

10. Simmer/cook for about 20 minutes, until the liquid has been absorbed

11. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so

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Mexican Rice is easy to make at home and better than the restaurant version.

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Mexican Rice is just like they serve in the Mexican restaurants and it is so easy to make at home. Mexican rice and Mexican food is a staple at our house. It makes a weekly appearance at our dinner table, sometimes twice. We also eat a lot of rice at our house, especially with Mexican food.

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Parmesan Roasted Cauliflower is a super simple side dish recipe that comes together quickly and pairs perfectly with everything!

Parmesan Roasted Cauliflower is my newest baked veggie obsession! This simple side dish is so easy to make with virtually no clean-up!

Not only is this a delicious vegetable side dish, but it can also double as a vegetarian chicken nugget! Winning!

One of my favorite easy side dishes to make during the week are my Parmesan Roasted Potatoes.

I am not kidding when I say that I make them at least 3 times a month. And that's saying a lot for a food blogger, who has a high turn-over of recipe testing.

MY OTHER RECIPES

It hit me the other day that, if I like roasted cauliflower AND my parmesan roasted potatoes, why not try to make the same recipe, but with a little twist of cauliflower?

I mean, less carbs on a weekday is never a bad thing, right?

You guys - I made a whole head of cauliflower and between my and my 4 kids, we devoured every last bite.

Here's the best part - There are virtually no dishes to clean up!

I place my cauliflower florets in a large zip close bag, add a little olive oil, toss to coat and then add the rest of the ingredients.

Shake it all up and pour it onto a lightly greased, foil lined pan.

Pop it in the oven and roast away!

I can't even tell you how much I LOVE this stuff.

I made a whole head of cauliflower the next day for lunch... for just me...

Yeah.

Here are some more Roasted Vegetable Side Dishes:

You'll definitely want to add this recipe to your weekly rotation.

Sharing is up to you. 😉

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Parmesan Roasted Cauliflower is my newest baked veggie obsession! This simple side dish is so easy to make with virtually no clean-up! Not only is this a delicious vegetable side dish, but it can also double as a vegetarian chicken nugget! Winning!

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These refreshing Rainbow Summer Rolls are like a cool breeze on a hot day, and they get bonus points for fitting in to just about any diet you're on, from low carb and gluten free, to vegan, Paleo, Whole 30, and Weight Watchers ~

These summer rolls are made for those dog days of summer when you don't even feel like eating, much less cooking...

The idea comes from Southeast Asia where they know a little bit about hot humid weather. Their food is famous for being fresh and clean, with very little gluten, dairy, oil, or sugar. The focus is on fresh vegetables, herbs, and spices, and it's a beautiful way to eat.
Are summer rolls outside of your comfort zone? Think of them as super refreshing salad wraps, and don't worry, they're not filled with exotic or hard to find ingredients ~ any fresh crunchy salad veggies will work. Today I've used ...just slice everything (except the greens) into fine matchsticks. The leafy greens and sprouts lend a delicate crunch to balance out the harder raw vegetables. You'll wrap everything, burrito style, in a barely-there rice paper wrapper, I'll show you just how easy it is in the video below.

The dip, or dressing if you want to follow the salad analogy, is super important and provides some wonderful flavor to every bite. You can go light and cool, or spicy. I've done a which makes a great contrast to the rolls, but today I'm going with an uber simple coconut milk and lime mixture. Dunk, crunch, dunk, crunch...once you get a rhythm going it's hard to stop.

TIP: Summer rolls are best enjoyed immediately, but you can make them up to a few hours ahead if you keep them covered in a damp towel, and then a layer of plastic, in the refrigerator.

OK, so let's cut to the chase, you'll need some rice paper wrappers...if you're lucky your local supermarket will stock them, right in the same place you find other Asian foods like soy sauce and ramen noodles. These round wrappers come in dried, flat circular disks, and they're the same ones you'd use to make fried spring rolls. You can always buy them on Amazon, here, and because they last forever, I'd recommend stocking up on several packages so you'll have them on hand. Once you start making summer rolls you'll never want to be without them. Click on the photo below for all the info.

You'll soften the dried wraps by dunking them in a pan of water for about 15 seconds, just until they become pliable...then pile on your fillings and roll away...

The translucent wrappers look delicate, but are surprisingly elastic and sturdy, so you don't have to have any special skills to make these rainbow summer rolls, have a look~

Ingredients

Instructions

Make them your own ~

Experiment with different types of sauces, or serve a selection for people to sample.

Summer rolls can be filled with lots of different kinds of things, including fruit! Consider cutting matchstick pieces of apple, pear, or mango, and serving with a sweetened sauce for a snack or dessert roll. The rice paper wrapper has no flavor of its own, so it can go sweet or savory.

Don't forget to pin these rainbow summer rolls!

I bet you'll love these too!

I want to hear what YOU have to say ~ I try to respond to questions asap, so ask away ~ and if you've made a recipe I really love it when you come back and share your experience with all of us. Now let's get this conversation started!

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Rainbow Summer Rolls | The View from Great Island

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These refreshing Rainbow Summer Rolls are like a cool breeze on a hot day, and they get bonus points for fitting in to just about any diet you're on, from low carb and gluten free, to vegan, Paleo, Whole 30, and Weight Watchers ~ The idea comes from Southeast Asia where they know a little bit about hot humid weather.

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My daughter, it seems, needs some help in the amphibian and reptile department.

You see, she plays Draw Something on my phone (I swear those drawings and misspelled guesses are from the 7 year old and not me!) with my friends and she seems to have issues with frogs and tortoises.

She held out the phone to me in confusion the other day and said "What the heck is this?"

It was green. It had big round bumps for eyes. It said "ribbit" above the photo.

"That's a frog," I replied in my best DUH voice.

"But frogs don't say ribbit. Bunnies do!"

The child argued with me for a good five minutes before finally believing that rabbits do not, in fact, ribbit.

Yes, we homeschool. Why do you ask? 😉

That same friend that drew the frog just received a picture from Emma that said, "tortoise I do not know what tortoise is."

Okay, first of all, that's cheating. Draw Something is about drawing, not spelling things out.

Second of all, come on, child. You're making me look bad.

(I shared some tips on how NOT to lose your mind while homeschooling right here, if you're interested!)

So, in honor of my child and her new lessons on green slimy animal-like things, I thought I'd share this delightfully greenified rice. It's so cheesy that you won't even mind the shreds of veggies floating around in there.

If you have an abundance of zucchini this would be a great way to use it up!

Cheesy Zucchini Rice

Ingredients:

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed
slightly adapted from Pink Parsley Need other side dish ideas? Check out my favorites below! The Best Creamiest Mashed Potatoes Garlic Parmesan Roasted Cauliflower Honey Cinnamon Sweet Potatoes Summer Squash Gratin Southern Style Creamed Corn
Directions:

This post may contain affiliate links.

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My daughter, it seems, needs some help in the amphibian and reptile department. You see, she plays Draw Something on my phone (I swear those drawings and misspelled guesses are from the 7 year old and not me!) with my friends and she seems to have issues with frogs and tortoises.

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Garlic Butter Asparagus Pasta - Orzo Pasta and fresh Asparagus tossed in a garlic butter sauce and parmesan cheese. It's a 20-minute, garlicky, cheesy, and amazing side dish!

And so it begins! Spring recipes ALL the things!

Buuuuut, if I am going to be perfectly honest, this "spring weather" is still beggin' for Minestrone Soup and Cinnamon Roll Coffee Cake.

So, Hellooooh, friends! How are you?? Spring Break is next week for us and we have ZERO plans. Staycationing is the way to go. All the cool kids are doing it!
Besides, our planned one-month summer break in Macedonia should make up for it. Can't WAIT!

Also in the good-news bucket, THIS recipe! 6 INGREDIENTS + 20 MINUTES = 1-0 for us!

Garlic Butter is the sauce of Gods. It has to be. Just look at that layer of golden orzo and beautiful asparagus covered in said buttery amazingness... music to my tummy.

This is one of those meals that forces me to go back and steal just one more bite (make that TEN) while I'm packing it up to put away in the fridge. Or worse? Packing it up into my husband's lunch container! That means I'll never see it again! Or at least not until I make it again... which will be tomorrow.

IF your Friday night plans included pizza and a movie, scratch that. No, not the movie! Just the pizza. Trust me, the Garlic Butter Asparagus Pasta comes together WAY quicker than any pizza ever could. EVEN the frozen kind. Yep, faster than delivery, too!

Come awn, git 'er done!

ENJOY!

Craving more? Sign up for the for a fresh serving of content delivered to your inbox! Follow Diethood on and for all of the latest recipes and updates.

Garlic Butter Asparagus Pasta
GARLIC BUTTER SPINACH PASTA

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Garlic Butter Asparagus Pasta - Orzo Pasta and fresh Asparagus tossed in a garlic butter sauce and parmesan cheese. It's a 20-minute, garlicky, cheesy, and amazing side dish! And so it begins! Spring recipes ALL the things! Buuuuut, if I am going to be perfectly honest, this 'spring weather' is still beggin' for Minestrone Soup and Cinnamon Roll Coffee Cake.

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When I first discovered potatoes au gratin, I didn't even know how to pronounce it (many would argue I still don't, but according to the internet it's "oh grah ton"). It was at a French restaurant that was known for its home-style meals, and at first bite I was hooked.

At the time, I had thought it was out of my reach. It was this fancy dish I ate at a restaurant, and I thought you absolutely needed an oven to make it. I lacked the skill and the oven to learn how to make this and so, for the longest time, it was simply one of those dishes that escaped my grasp.

But now, here I am on my slow cooker quest to make everything I love to eat using nothing but my slow cooker. Potatoes au gratin, we meet again, and this time it seems that I have prevailed!

3 tablespoons white flour

1 onion (peeled and sliced)

1 cup shredded cheddar cheese

Pro-tip: One of the big complaints of preparing potatoes au gratin in a slow cooker is that it's hard to get a particularly crispy top layer, and that is the primary benefit of preparing this dish with an oven instead of a slow cooker. Honestly, though, I don't find having a crisp top layer necessary to having a tasty potatoes au gratin dish.

Pro-tip: It's much more important to not overcook the potatoes beneath the top layer so that your potatoes au gratin don't come out too mushy. With that in mind, depending on your slow cooker, your potatoes might be done before 3 hours is up, so if you've always found your cooker to cook things faster, adjust the cook time accordingly.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here. Disclosure: This post contains affiliate links which help support our website.

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Dump potatoes in a slow cooker for this hearty and delicious treat

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When I first discovered potatoes au gratin, I didn't even know how to pronounce it (many would argue I still don't, but according to the internet it's "oh grah ton"). It was at a French restaurant that was known for its home-style meals, and at first bite I was hooked.

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Sour cream and onion chips were always my absolute favorite growing up, so when I heard they made a great addition to potato salad, I just had to give it a try!

This Sour Cream and Onion Potato Salad will be a huge hit at your next summer BBQ. While the chips themselves are optional, this salad tastes great with or without - if you love a little crunch though, the chips are mandatory! This is guaranteed to be your new go-to potato salad.

Shared Food

8 medium Yukon gold potatoes, chopped into 1" cubes

Kosher salt

1 1/4 cups sour cream

1/4 cup mayonnaise

1 teaspoon onion powder

1/4 cup green onions, finely chopped, plus more for garnish

Freshly ground black pepper

Sour cream and onion potato chips, crumbled (optional)

1. In a large pot, cover potatoes with water, season generously with salt, and bring water to a boil. Cook until potatoes are tender, about 12 to 15 minutes. Drain and allow to cool slightly.

2. In a large bowl or trifle dish, mix sour cream, mayonnaise and onion powder. Fold in potatoes and green onions.

3. Cover with plastic wrap and refrigerate for at least an hour, or until ready to serve.

4. Once ready to serve, season with salt and pepper to taste, then garnish with more green onions. Top with crumbled chips, if desired.

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If You Love Sour Cream & Onion Chips, This Sour Cream & Onion Potato Salad Will Be Your Next Fave!

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Sour cream and onion chips were always my absolute favorite growing up, so when I heard they made a great addition to potato salad, I just had to give it a try!This Sour Cream and Onion Potato Salad will be a huge hit at your next summer BBQ.

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Baked cauli-tots are going to become your family's new favorite tater tot substitute! This healthy side dish is made with cauliflower instead of potatoes, and they're baked instead of fried!
I don't care if you tell your kids what's in them or not, but you have to make these cheesy, crispy, so amazingly good Baked Cauli-Tots! I'm ready to start calling them Awesome-Tots! And make sure you check out my pro tips for no-fail tots and the video for how to make them!

You guys!!! These may just be my best kitchen creation ever. They are seriously our favorite side dish! All three of us just devour these perfectly crispy, cheesy, dare-I-say potato-ey little nuggets.

OK, now I know it is seriously starting to look like all I do is disguise cauliflower. Mashed potato alternative? Fried rice filler? "Wings"? Now TOTS?!?! Believe it or not, we actually like cauliflower. I'll roast it with some salt and pepper, or maybe a little Parmesan, cheddar, or blue cheese and we eat it up. Even The Bug. Nevermind that... even The Hubby. The man who must have meat. But cauliflower just works so well as a alternative to heavier, carb-ier things, plus it's semi-neutral flavor really takes on whatever you want to season it with.

So I'm gonna keep doing it, and you're gonna get more cauli-faker recipes. #sorrynotsorry

Anyways, Cauli-Tots. This was inspired by the Zucchini Tater Tots I made, but while those are super-dee-licious, the addition of zucchini does affect the potato-ey texture. So I tried shredding cauliflower. Lo and behold, it worked! Even The Hubby says that you could fool someone with these babies. The mixture of the shredded cauliflower with some cornmeal gives it the perfect tot texture. They are baked, not fried, which keeps them lighter, and allows the edges to crisp up and get the cheese a little toasty.

Mmmmmmmm!!

And now for a few pro tips for the best Baked Cauli-Tots, since I've made these eleventy billion times now:

Spray your muffin tin really well. To be honest, I have one tin where they never ever stick, and one where they stick frequently. One thing you can do is let them cool before you slide a butter knife around to pop the out on the pan, then reheat them on a cookie sheet. In fact, I like them better that way.

Yes, you are reading the recipe correctly - you do NOT cook the cauliflower before shredding it. Trust me on this one.

If you don't want to use cornmeal, you can use bread crumbs or ground oats. For a low carb option, I think almond meal would work, but have not tried it myself.

Squeeze out as much liquid as you possible can and really pack the mixture into the muffin tins. This will ensure nice, crispy tots.

I don't love using tons of nonstick cooking spray, but in this case it will ensure you can get your tots out of the muffin tin.

Be sure to bake them till they are golden and crispy, then let them cool slightly before running a knife around the edge to pop them out.

They also freeze well. I often make a double batch and toss some in the freezer. As I said, reheating them makes them a little extra crispy, which we actually prefer.

Make the Homemade Ketchup. Seriously!

And if you love these, I have Buffalo Cauli-Tots, Mexican Pepper Jack Cauli-Tots, Parmesan Mozzarella Cauli-Tots, Old Bay Cauli-Tots, and even a Cauli-Tots Casserole for those days when you can't be bothered with mini muffin tins! Check out the collection of my favorite cauli-tots recipes here!

Want some more fries and tots? You got it!
Some things you might need...

Here's the recipe for the baked cauli-tots. After you've made the recipe, please come back to let me know what you think of them!

Enjoy!

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Baked Cauli-Tots {Healthy Tater Tots} - Cupcakes & Kale Chips

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Baked cauli-tots are going to become your family's new favorite tater tot substitute! This healthy side dish is made with cauliflower instead of potatoes, and they're baked instead of fried! I don't care if you tell your kids what's in them or not, but you have to make these cheesy, crispy, so amazingly good Baked Cauli-Tots!

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Mexican Rice is just like they serve in the Mexican restaurants and it is so easy to make at home.

Mexican rice and Mexican food is a staple at our house. It makes a weekly appearance at our dinner table, sometimes twice. We also eat a lot of rice at our house, especially with Mexican food. One of my favorite rice recipes is for Lime Cilantro Rice.

I also love the red rice you get in most Mexican restaurants. The only problem is I haven't been able to find a recipe for that type of rice that I really like. I usually end up going to our local neighborhood Mexican restaurant and buying rice to go with what I am fixing for dinner.

Recently, my friend Sherra's twin girls graduated from high school. They had a taco bar for their graduation party and Sherra told me about her friend Ann's Mexican rice recipe she was making. Of course I asked for the recipe!

We had fabulous fajitas for dinner last night so I tried out the rice recipe.

I commented at the dinner table that I thought it tasted just as good as the rice we get from our favorite Mexican restaurant - one of the kids said "It's better!!" One of the tricks is to brown the rice in some oil before adding in the liquid.

So I think I finally have found a Mexican rice recipe! Enjoy!

Other Mexican dishes we love:
Fabulous Fajitas Cafe Rio Pork Costa Vida Chicken Bajio Chicken Chile Salad
Author: Leigh Anne Wilkes

2 Tbsp Olive oil or vegetable oil

1 C long grain white rice

2 C chicken broth

1 small can tomato juice - 5.5 oz.

salt and pepper

1. Heat oil in a skillet

2. Add the rice

3. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat

4. Add the chicken broth

5. Add the tomato juice

6. Add some salt and pepper

7. Stir thoroughly

8. Reduce heat to simmer and cover tightly with a lid

9. (I 'stir' the mixture several times while it's cooking by just shaking/moving the skillet back and forth so that I don't take the lid off.)

10. Simmer/cook for about 20 minutes, until the liquid has been absorbed

11. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so

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Mexican Rice is easy to make at home and better than the restaurant version.

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Mexican Rice is just like they serve in the Mexican restaurants and it is so easy to make at home. Mexican rice and Mexican food is a staple at our house. It makes a weekly appearance at our dinner table, sometimes twice. We also eat a lot of rice at our house, especially with Mexican food.

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Parmesan Roasted Brussels Sprouts are a super quick and easy side dish that's ready in less than 20 minutes!

Parmesan Roasted Brussels Sprouts have quickly become one of my family's all time favorite vegetable side dish. Once you try this recipe, you'll know why!

You know how you're always looking for the next BIG way to cook Brussels sprouts? ... No? Just me?

Well I've got this amazing Parmesan Roasted Brussels Sprouts recipe that's actually stupidly simple to make and takes less than 20 minutes! The perfect side dish for your next dinner!

A few years ago I planted brussels sprouts in my garden, with high expectations.

Unfortunately they didn't do too well, and what did survive was eaten by some type of worms that I couldn't get rid of. Did that stop my love of this tiny green vegetable? Nope!

MY OTHER RECIPES

Brussels sprouts are one of my favorite vegetables and I've passed that love down to my kids. Yes, even my kids love brussels sprouts. ESPECIALLY when I roast them with parmesan cheese!

If you've tried my Parmesan Roasted Asparagus you'll know the magic of roasted vegetables. They become so addictive and almost candy-like!

There are a few key things to remember when roasting any type of vegetable:

Cut the vegetables into even pieces to achieve similar texture. (although, having some variance in sizes can result in multiple textures and a different eating experience, so I guess this is up to your preference).

Space vegetables out on the baking sheet. If you overcrowd your veggies they will STEAM, rather than ROAST and you won't be happy with the end results.

Don't use too much oil. You want the vegetables to be lightly coated in oil... not dripping.

Preheat your oven. Make sure your oven is to right temperature for at least 5 to 10 minutes before putting the veggies in. This will help to lightly sear the outside and get the insides soft.

I know you may be hesitant to try brussels sprouts, maybe you had a bad experience as a child?

I'm telling you, these Parmesan Roasted Brussels Sprouts will change your mind about the tiny green cabbage-looking vegetable.

Go ahead! Give these a try for your next dinner!

Make sure you don't miss a thing! Follow I Wash You Dry here:
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DON'T FORGET TO PIN THE RECIPE TO SAVE IT!

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Parmesan Roasted Brussels Sprouts are a super quick and easy side dish that's ready in less than 20 minutes! Parmesan Roasted Brussels Sprouts have quickly become one of my family's all time favorite vegetable side dish. Once you try this recipe, you'll know why!

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These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings! We stayed with my husbands' cousin's family while in Seattle and she made these potatoes. It seemed so obvious to me once she made them.

The ingredients are pantry staples: Yukon potatoes, oil and simple seasoning. Roasting is the best cooking method for potatoes - that golden exterior protects the creamy centers and each bite is delicious.

P.S. Check out our (super easy) secret method for chopping potatoes. It will change the way you dice!

Tips for Success with Breakfast Potatoes:

*A silpat (silicone liner) is recommended because it can withstand broiling at the end. You can use parchment if you don't broil at the end. Without lining your baking sheet, potatoes will stick and be difficult to turn.

*Add salt just before putting the potatoes in the oven. DO NOT let them sit after this or they will start releasing juice which will adversely affect how your potatoes roast and get crispy.

*You can easily double this recipe to feed a larger crowd, but use a LARGE baking sheet like this one.

Ingredients for Breakfast Potatoes:

2 lbs Yukon gold potatoes
1 tsp sea salt, or to taste
1/4 tsp black pepper
1 tsp paprika, or to taste
3 Tbsp extra light olive oil (or any high heat cooking oil)
1 Tbsp parsley, finely chopped, optional garnish

How to Make Breakfast Potatoes:

Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11×17) see note above on silpat vs. parchment.

1. Rinse and peel potatoes. Dice them into 1/2″ thick cubes. I use the large blades on this food chopper (which is a huge time saver for these breakfast potatoes and many of our chopped salads). Note: these potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.

2. Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and 1/4 tsp black pepper and toss to combine and evenly coat potatoes.

3. Immediately transfer potatoes to lined baking sheet in a single layer and bake at 400˚F for 20 minutes or until cooked through. Stir potatoes quickly then set the oven to broil and bake an additional 3-4 minutes or until golden brown. Serve sprinkled with parsley if desired.

Breakfast Potatoes Recipe

These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!

Serving: 4 sides of potatoes

Ingredients

2 lbs yukon gold potatoes

1 tsp sea salt, or to taste

¼ tsp black pepper

1 tsp paprika, or to taste

3 Tbsp extra light olive oil (or any high heat cooking oil)

1 Tbsp parsley, finely chopped, optional garnish

Instructions

Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11x17) *see note on using silpat vs. parchment.

1. Rinse and peel potatoes. Dice into ½" thick cubes (use a food chopper with the larger holes if you have one)

2. Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and ¼ tsp black pepper and toss to evenly coat potatoes.

3. Immediately transfer potatoes to a lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set oven to broil and bake additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.

Notes

!Tips for Success with Breakfast Potatoes:
*A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don't broil the potatoes.
*Add salt just before putting the potatoes in the oven and DO NOT let them sit after salting.
*You can double the recipe for a large crowd, but use a big ¾ baking sheet.
*These potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

These breakfast potatoes were well loved by the adults and kiddos. I hope your family (and friends) love them too!

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Breakfast Potatoes Recipe - NatashasKitchen.com

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These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings! We stayed with my husbands' cousin's family while in Seattle and she made these potatoes. It seemed so obvious to me once she made them.

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This EASY WHITE QUESO DIP RECIPE (EASY QUESO BLANCO) is our favorite white queso recipe, EVER. This easy white cheese dip recipe creates a creamy dip that tastes just like the queso at your favorite Mexican Restaurant. If you've ever wanted to know how to make queso on the stove...this recipe is for you! No velveeta, just real quality cheese and ingredients melted together and ready to dip.
This QUESO Recipe!!!! My absolute favorite thing on the planet.

A queso recipe can be life changing. I've been on the hunt for the perfect white queso recipe for years and years and this one has finally completed me. If you haven't made homemade queso blanco before...today is the day. SO YUM!

I feel like I've been searching for the perfect restaurant style white queso recipe my entire life. Why is it so hard to find?? All I want is ooey gooey amazing cheese and I want it in molten liquid form. For every meal. My dream is to master the perfect easy queso recipe, but for some reason, I've only been able to find that perfection at Mexican restaurants. Their secret recipes have alluded me for years. Well now we can all enjoy it at home.

Making restaurant style white queso is SUPER EASY and amazingly addicting...so you've been warned.

This QUESO DIP RECIPE is what I serve at every tailgating party, every summer bbq, and every night where I'm simply craving cheese. Which is a lot.

I've made cheese dips of all kinds, from Chicken Enchilada Dip to Cowboy Queso to Dairy Free Queso. I love them all and each one has their place, but this White Queso Recipe is my go-to. It can be served anywhere and anytime and with literally ANYTHING. If it doesn't actually go with the meal you're preparing...then make it as an appetizer. If I could eat it for every meal...I would.

What is queso?!

Queso Cheese Dip It's the cheese dip of your DREAMS! It's a copycat cheese dip from your favorite restaurant chips and cheese. I've loaded mine with green chiles, spices, and topped with cilantro, jalapeños, and tomatoes.

Does this White Queso Recipe stay smooth and creamy as it cools?

This one is a little bit different than the rotel cheese dip you might have had at a Super Bowl Party. Since it's made with real quality cheese it does harden as it cools. You can keep it warm in a slow cooker after making or just reheat as you're enjoying it. It reheats beautifully! Add a bit of milk when reheating if necessary.

What are some other easy cheese dip recipes that you love?

Can you tell I'm queso obsessed? Be sure to try our Loaded Velveeta Queso Dip (Cowboy Dip), Crock Pot Queso Fundido, Beer Cheese Dip (Only 3 Ingredients!), Dairy Free Queso, and of course Chicken con Queso. Whew...I love cheese!

Queso Blanco is my all-time favorite appetizer. If you're in the mood for a cheese dip, I hope you give this queso recipe a try.

When I made this for the first time Pat was beaming with pride, Dill and Scout were super jealous, and I was just fat and happy. I had finally found my white whale. I'd finally found my SUPER EASY Restaurant Style White Queso. This is the perfect time for a mic drop. Of all the queso recipes I've tried, this is a clear favorite.

I love everything I post on here, but this easy queso recipe is one I REALLY want to shout from the blog-tops. It's the perfect consistency, the perfect flavor, and perfectly simple. My kind of recipe.

If you're looking for some awesome recipes that pair well with this queso recipe, be sure to check out our Baked Chicken Tacos, Easy Tex Mex Rice, and Tequila Lime Chicken Nachos. High fives all around!

If you're looking for an easy restaurant style white queso recipe, this is the ticket. Enjoy!

Watch the video or see the recipe card below for details on How to Make Queso Dip Recipe. Enjoy!!

Easy White Queso Recipe

(Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy)

*** Some readers haven't liked the extra spice from the cumin and nutmeg. Totally understandable as all tastes are different. We liked it, but I think add a smidgen at a time and make sure you like it before adding the full amount. If you prefer just the cheesy taste, leave them out completely! Thanks so much for the readers that have given me good feedback!! <3

***For making this in a slow cooker, start on high, adding the cheese and 1/2 and 1/2. Once melted, turn the setting to low and add in the spices and remaining ingredients. Stir often. Enjoy!***

AROUND THE WEB: Some other favorite Mexican Dishes that are must makes; Best Tamales, Red Sauce Enchiladas, and Authentic Guacamole.

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This EASY WHITE QUESO RECIPE (EASY QUESO BLANCO) is our favorite white queso dip recipe, EVER. This easy white cheese dip recipe creates a creamy dip that tastes just like the queso at your favorite Mexican Restaurant. If you've ever wanted to know how to make queso on the stove...this recipe is for you!

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Favorite cauli-tots recipes all in one place! You know I love cauliflower, especially when I use it to make cauliflower tots. These little veggie bites are always a favorite snack or side dish in my house. So here they are because I'm Crazy for Cauli-Tots - Six Favorite Cauli-Tots Recipes.

Crazy for Cauli-Tots - Six Favorite Cauli-Tots Recipes

Making cauliflower tots instead of tater tots was one of my most genius ideas ever. My kids devour them, and my hubby, who hates when I try to sneak anything into anything, was so amazed by their flavor and texture when I first made them that he still raves about them, and I've even had to make them for him to bring in to work potlucks. So over the years I've had to change them up with different cheese, seasonings, and yes, even things to dip them into.

So check out all of my favorite cauli-tots recipes, why I love them, and how we enjoy eating them!

But first, here's how to make them...

he original cauliflower tots with plenty of cheddar cheese and the classic tater tot texture. We still make these all the time! In fact, I've made them so often that I share all of my Baked Cauli-Tots - t tips and tricks to make them turn out perfectly. These just have to be dunked in Homemade Ketchup.

Parmesan Mozzarella Cauli-Tots - with Italian herbs and cheese, you can also call these Pizza Tots, especially when you dunk them in some marinara sauce.

Buffalo Cauli-Tots - with that spicy hot sauce kick, you've gotta top them with Greek Yogurt Blue Cheese Dressing or even dip them in Pantry Greek Yogurt Ranch Dip.

Old Bay Cauli-Tots - Maryland's favorite spice, and the same fave cheddar bay combo as those Red Lobster biscuits.

Mexican Pepper Jack Cauli-Tots - these tots are ready for a fiesta. Call them "taco tots" since they are perfect with salsa or guacamole.

Baked Cauli-Tots Casserole - my lazy day tots have all the same taste and texture, but no dealing with mini muffin tins.

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Favorite Cauli-Tots Recipes - Cupcakes & Kale Chips

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Favorite cauli-tots recipes all in one place! You know I love cauliflower, especially when I use it to make cauliflower tots. These little veggie bites are always a favorite snack or side dish in my house. So here they are because I'm Crazy for Cauli-Tots - Six Favorite Cauli-Tots Recipes.

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Traditional Cooking School by GNOWFGLINS

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This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

Want to make sauerkraut in a stoneware crock?

It's a super fun and beautiful process!

Not to mention, it's the ultimate in batch cooking because you're making a whole bunch at a time in a big, beautiful crock.

Did I mention it's beautiful? 🙂

At our house, we have both a 1-gallon and 3-gallon crock from Ohio Stoneware. I feel such satisfaction when I fill them up with sauerkraut or other fermented foods.

And of course... when we're enjoying the health benefits of those fermented foods. The probiotics in sauerkraut are oh-so-good for the gut. Just a few tablespoons of the juice with a meal is the best digestive aid around. (No more antacid tablets!)

I could eat gobs of kraut... and making it in a crock ensures that we have plenty around. 🙂

Ready to make some together?

Here's a video demonstration of how to make sauerkraut in a stoneware crock. Below that, you'll find links to the supplies you need and the full recipe.

Special thanks to Ohio Stoneware for supplying the 1-gallon crock I used for the video. Their USA-made products are fantastic and affordable. In addition to the style I used in the video, they also have larger traditional style crocks with a water gutter to keep them air-tight (we have a 3 gallon size of that style).

You can follow the recipe below with any fermenting container(s). However, if you want to do it in a stoneware crock like I've done, here are the supplies you need:

In the video, I mentioned my FREE Fermenting Formulas Cheat Sheet - it's a gift from me to you. Here's a link to that.

And now... here's the recipe. 🙂

Free Fermenting Formulas Cheat Sheet

If you like this, then you'll love my Free Fermenting Formulas Cheat Sheet.

It's a free gift for you. It's where I share formulas for all kinds of ferments, beverages and salsa and kraut and pickles and relish, oh yes. So you can create your own safe to eat, delicious, yummy, healthy, fermented foods.
Click here to grab it.
Do you make fermented foods in crocks? Please share your tips in the comments!

This post was featured in 60 Easy and Nourishing Picnic Recipes.

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

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How To Make Sauerkraut In A Stoneware Crock {free video & print recipe!}

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This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you! Want to make sauerkraut in a stoneware crock? It's a super fun and beautiful process!

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This creamy mashed potatoes recipe is shockingly good! It is absolutely Thanksgiving and Christmas worthy. The folks at your holiday table will swoon over these whipped potatoes!

Also, you can keep them warm in a slow cooker until ready to serve, which is awesome because it's one less thing to make just before dinner. The idea for these potatoes came from Anna, a gal in our church who invited us for dinner one evening. She served us her whipped mashed potatoes and I couldn't get enough of them, so of course I asked her for the details. Thank you Anna!

This mashed potatoes recipe has just 4 simple ingredients (one of which is salt), but there are several secrets that make this recipe work so well:

Secrets for Making the Best Mashed Potatoes Recipe:

1. Russet potatoes must be cooked whole. I learned this awesome tip from my Mom: russets are starchy potatoes which can fall apart or become water filled when boiled so it takes a few minutes longer to cook them but it's well worth it!

2. BUTTAH!! Lots of butter and don't skimp here. I've tried with less and the recipe still works but it's incredible with the amount called for.

3. Butter must be softened, not melted. The flavor of the butter is different when it's softened and it incorporates into the potatoes beautifully leaving them silky, silky.

4. HOT milk incorporates easiest into the potatoes and keeps the potatoes warm.

5. Using a mixer (whether it be an electric hand mixer or stand mixer) whips up the potatoes without the effort of mashing by hand and produces the smoothest results.

6. Salting the potatoes at the end keeps them from falling apart while cooking.

Ingredients for Mashed Potatoes Recipe:

4 lbs (12 medium) russet potatoes, peeled
1 1/4 cups hot milk (we used whole milk)
2 sticks (226 grams) unsalted butter at room temperature (not melted)
1 1/2 tsp salt, or to taste (we used sea salt)
1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)

How to Make Creamy Mashed Potatoes:

1. Peel potatoes (cut potatoes in half if very large). If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 minutes depending on the size of your potatoes; mine took 22 min).

2. Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start mixer on low speed 30 seconds then increase to medium and slowly drizzle in HOT milk.

3. With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes should be whipped and fluffy. Finally add 1 1/2 tsp salt, or to taste.

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

Creamy Mashed Potatoes Recipe

These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.

Ingredients

4 lbs (12 medium) russet potatoes, peeled

1¼ cups hot milk (we used whole milk)

2 sticks (226 grams) unsalted butter at room temperature (not melted)

1½ tsp salt, or to taste (we used sea salt)

1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)

Instructions

1. Peel potatoes (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).

2. Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in the HOT milk.

3. With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1½ tsp salt, or add to taste.

Notes

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Creamy Mashed Potatoes Recipe - NatashasKitchen.com

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This creamy mashed potatoes recipe is shockingly good! It is absolutely Thanksgiving and Christmas worthy. The folks at your holiday table will swoon over these whipped potatoes! Also, you can keep them warm in a slow cooker until ready to serve, which is awesome because it's one less thing to make just before dinner.

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Butter Rolls are called butter rolls for a reason! They are made with butter and then dipped in butter. So much buttery goodness!!

So how are your Easter menu plans shaping up? We've been invited to some friends for dinner and when we were discussing the menu I told her I would bring the rolls. She said we didn't really need rolls. I tried not to gasp into the phone. Not need rolls? Having Easter dinner without rolls at our house is almost against our religion.

Traditionally, my mom is the roll maker at our house and in fact, if you asked her friends what one recipe my mom is most known for, it would be her rolls. Specifically her orange rolls. Orange rolls are a must on our Easter table. I do have a non-orange roll eater at my house and you may too. If you do, today I have another one of my mom's roll recipes.

This one is for butter rolls. Can you guess why they are called butter rolls? Maybe because they have a bit of butter in them?! Not only do they have butter in the dough but they are then dipped in butter and after they are baked they are brushed in butter. They deserve their name - butter rolls.

They are a yeast roll. They are not as light as my crescent rolls and have a slightly denser texture. But all that butter gives them a yummy butter soaked exterior.

Of course you start out with yeast. I love when the yeast proofs! All is well with the world.

The dough is slightly sticky but not too sticky to work with. It had the consistency of thick cake batter. You should be able to handle it with your hands without it sticking to everything. If is too sticky just add more flour. Those of you at high altitudes may need to add some additional flour.

After it has risen and doubled in size I plop it out onto my kitchen countertop that I have sprayed with some cooking spray. You can make these rolls into whatever shape you want but I prefer cloverleaf.

Then I form it into little balls, about one inch in size. You will need three balls for each roll and the recipes makes two dozen rolls.

Grease your muffin tins lightly and then dip each little ball into melted butter and place in the muffin tin (3 to a tin.)

Then allow then to rise again until they are doubled in size.

Don't forget my trick of preheating your oven to 150 and turn it off once it is preheated. Then place your pan of rolls into the oven to rise. They will rise faster. (Just be sure you turn the oven off so they don't start baking!)
After they have risen bake them and 350 for 12-15 minutes or until they are nice and golden brown. Then give them another nice bath of butter. You can spread it on with a knife or melt the butte and brush it on. It will melt and fill in all the cracks.

Then they are ready to pop in a basket and add to your Easter dinner table or dinner anytime!
And of course you can break the roll apart and add even more butter if you'd like! One of my favorite parts of cloverleaf rolls are pulling each part off and buttering it individually. I think I eat bread so that I can eat butter!

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Butter Rolls are called butter rolls for a reason! They are made with butter and then dipped in butter. So much buttery goodness!! So how are your Easter menu plans shaping up? We've been invited to some friends for dinner and when we were discussing the menu I told her I would bring the rolls.

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One pan wonders! This easy keto Mexican Cauliflower Rice is a skillet meal the whole family will love. They won't even notice it's low carb and grain-free. Primal and THM-friendly.
Mothers of children with Type 1 Diabetes are the hardest working women in show business. Seriously, I mean that. I do not have a child with Type 1 Diabetes but I am fortunate to be privy to an amazing group of women who do. And I am continually humbled by the work they have to put in just keeping their children healthy and on track. It's a full time job unto itself and many of them also juggle full time jobs on top of it. Long after most kids are sleeping through the night, these mums have to drag themselves out of bed several times to check their child's glucose levels and adjust as necessary. Despite major advances in technology, they constantly have to monitor and check, watch and listen. And make educated guesses as to what that kiddo's system is going to do, whether they will go high or low based on food, exercise, excitement and illness. And sometimes, despite their best efforts, the scary high or the scary low happens and they have to scramble madly to help their little one recover.

Blows. My. Mind. I am in awe of their dedication and the sheer force of will it takes to parent a child with diabetes. That's not adding in the fact that teachers and friends and other people in the child's life have to be educated on how to help too. Or the fact that kids are sometimes non-compliant, sneaking a sweet at school or at a friend's house. So I am truly honoured and humbled that they have invited me into the fold, to share and observe. All because I happen to make some recipes that their kids love and that aren't going to send those wacky blood glucose levels any wackier. Don't they know how lucky I feel to get to cook and bake for a living? Hearing from them and knowing that my low carb recipes help their kids stay on track is so unbelievably gratifying, I don't quite have the words to express it properly.
See just how easy this low carb keto meal is to make!
So you can imagine that these mind-blowing mothers have very little time for cooking and baking from scratch. And yet cooking and baking from scratch is what they have to do a lot of the time, if they are following a low carb diet for their child's health. I love to make complicated recipes but like any mother, I appreciate easy meals that all my kids love. I daresay that Type 1 D mums love it even more!

I spied a high carb version of this one pan Mexican Skillet on my friend Erin's blog, Dinners, Dishes and Desserts. And instantly I was like "Dude, I have to try that with cauliflower rice!". Of course, it wasn't as simple as simply swapping the real rice for cauli rice. It never is, of course. First, I left out the beans and corn, and back on a few other items (onions, tomatoes) to cut down on the carbs. And I also cut back on the broth, since cauliflower rice isn't going to absorb liquid in the same way. But the overall approach was the same. Cook everything in the same skillet, sprinkle with cheese, put the lid on for a few minutes, and it's ready to eat.

I worried that my kids would instantly turn up their noses, as they haven't really enjoyed cauli rice heretofore. But mixed with ground beef, taco seasoning and cheese? They absolutely devoured it! They loved it so much I made it again the next week and managed to snap some photos and take a little video. You won't believe how easy this delicious keto meal is to make. And this one goes out to all my hardworking Type 1 D moms. You guys rock my world and you need all the easy you can get. I hope your kids love it as much as mine do.

Mexican Cauliflower Rice Skillet Dinner

One pan wonders! This easy keto Mexican Cauliflower Rice is a skillet meal the whole family will love. They won't even notice it's low carb and grain-free. Primal and THM-friendly.

Ingredients

Instructions

1. In a large skillet over medium heat, brown the ground beef until almost cooked through (just a little pink). Add the onion and pepper and continue to cook until no longer pink. Stir in the taco seasoning.

2. Add the tomatoes and cauliflower rice and stir to combine. Stir in the broth and bring to a simmer. Reduce the heat to medium low and cook until the cauliflower rice begins to soften (8 to 10 minutes for frozen).

3. Sprinkle the skillet with the cheese and cover. Let cook until the cheese is melted, 3 or 4 minutes. Remove from heat and top with your favourite toppings like sour cream, avocado, and chopped cilantro.

by Carolyn

Recipe Notes

Serves 6. Each serving has 5.04g NET CARBS.

Food energy: 352kcal Total fat: 21.71g Calories from fat: 195 Cholesterol: 96mg Carbohydrate: 7.04g Total dietary fiber: 2.00g Protein: 29.09g

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Low Carb Mexican Cauliflower Rice Skillet Dinner

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One pan wonders! This easy keto Mexican Cauliflower Rice is a skillet meal the whole family will love. They won't even notice it's low carb and grain-free. Primal and THM-friendly. Mothers of children with Type 1 Diabetes are the hardest working women in show business. Seriously, I mean that.

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I made a huge batch of this delicious "copycat" KFC coleslaw for my granddaughter's birthday party! It makes a ton, so if you don't need a vat of coleslaw, you can easily cut the recipe in half.

I've tried using a food processor to make this before and it didn't achieve the very specific consistency of KFC coleslaw. If you've enjoyed KFC coleslaw before, you know what I'm talking about. The cabbage isn't shredded, it's chopped fine. Sharpen your chef knife for this recipe. You're going to be doing some serious chopping. The end result is totally worth the effort! This coleslaw is the best!

Just use plain, green cabbage to make KFC coleslaw. No Napa... No purple... just green.
~ serves at least 20 people ~
2 heads green cabbage, chopped fine (approximately 20 cups)

1 cup carrot, chopped fine

2 cups sugar

1 teaspoon salt

1/2 teaspoon black pepper

2 cups buttermilk

1 cup whole milk

2 cups real mayonnaise

1/4 cup white vinegar

2 Tablespoons fresh lemon juice

Remove outer leaves and cores from the heads of cabbage. Discard. Chop cabbage to the consistency of rice kernels. Peel carrots, remove ends and chop to the same consistency as the cabbage. Mix cabbage and carrots together until well blended. I do this right in the food container where I'll be storing the coleslaw (such as an 8 quart Rubbermaid or Tupperware container.)

In a large bowl, combine: sugar, salt, pepper, buttermilk, whole milk, mayonnaise, vinegar, and lemon juice. Whisk until well blended and smooth. Pour over the cabbage/carrot mixture in the container. Mix very well. Cover and chill for at least two hours prior to serving. When ready to serve, give the coleslaw a good stir again.

Enjoy!

~Melissa

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I made a huge batch of this delicious "copycat" KFC coleslaw for my granddaughter's birthday party! It makes a ton, so if you don't need a vat of coleslaw, you can easily cut the recipe in half. I've tried using a food processor to make this before and it didn't achieve the very specific consistency of KFC coleslaw.

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Nana's Pa Dutch Potato and Bread Filling Recipe - Food.com

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This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it.

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I love appetizer type foods. I think they are my absolute favorite food group. Egg rolls are so versatile and easy to stuff and fry or bake up. Thanks to ready made egg roll skins making all kinds of great fried treats is a cinch. Once you get the hang of rolling these beauties there is no limit to what you can do with them. Have you tried my Reuben Egg Rolls, Pepper Jack & Chicken Egg Rolls or my Buffalo Chicken Egg Rolls? Crab Rangoon Egg Rolls are stuffed with crab, cream cheese, green onions and the perfect blend of spices mimicking the classic crab rangoons with an extra large helping of the best part.

I heat the oil in a heavy stock pot on the stove using a thermometer but a deep fryer would come in handy if you are preparing these for a holiday party or football game day fun. These are great choice as they are a party favorite and even the kids enjoy them. I do like to put real flaked cooked white crab in them albeit you don't need a lot of crab meat to make them delicious. If that is not available to you or a little out of budget you can use imitation crab meat.

I love these crispy cream filled pieces of heaven. I hope you do to.

Ingredients

Instructions

Notes

Other delicious recipes you will love!!

Breakfast Egg Rolls

Pepper Jack Chicken Cream Cheese Wontons

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Crab Rangoon Egg Rolls | Small Town Woman

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I love appetizer type foods. I think they are my absolute favorite food group. Egg rolls are so versatile and easy to stuff and fry or bake up. Thanks to ready made egg roll skins making all kinds of great fried treats is a cinch.

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INGREDIENTS

Servings: 4

1 head of cauliflower

¾ cup flour

¾ cup milk/milk alternative

1 teaspoon paprika

2 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

¼ cup buffalo/hot sauce

2 tablespoon coconut oil/vegetable oil

1 tablespoon honey

PREPARATION

1. Preheat oven to 450˚F (230˚C).

2. Break the head of cauliflower into florets, about 1½-inch wide.

3. In a large mixing bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.

4. Add the cauliflower florets to the batter, making sure each piece is evenly coated.

5. Bake for 20 minutes, flipping halfway.

6. In a small mixing bowl, combine the hot sauce, vegetable oil, and honey, and stir until evenly combined.

7. Brush the hot sauce mixture on cauliflower and bake for an additional 20 minutes.

8. Enjoy!

Inspiration:
http://gimmedelicious.com/2016/01/31/baked-buffalo-cauliflower-wings/ https://www.peta.org/recipes/spicy-buffalo-cauliflower-wings/ http://allrecipes.com/recipe/239616/buffalo-cauliflower/
https://dashingdish.com/recipe/crispy-buffalo-cauliflower

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Servings: 4 1 head of cauliflower ¾ cup flour ¾ cup milk/milk alternative 1 teaspoon paprika 2 teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper ¼ cup buffalo/hot sauce 2 tablespoon coconut oil/vegetable oil 1 tablespoon honey 1. Preheat oven to 450˚F (230˚C). 2. Break the head of cauliflower into florets, about 1½-inch wide.

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Grilled Mexican Corn: Sweet summer corn has been grilled and then tossed in a cilantro lime butter and crumbled queso fresco-for a messy, but tasty side dish. Can we talk about corn on the cob for a minute?
There is little produce I look forward to more than perfectly fresh and juicy corn in the summer-from Skinny Corn Dip and Corn Salsa and of course grilled Corn on the Cob.

I have more than one picture of each of my children gnawing on a fresh cob when they barely had any teeth. They are like me, and just can't get enough of fresh summer corn.

But associated with fresh corn on the cob is always a mess. Even with holders for the cobs available, my kids will still opt for their hands. Their fingers then get covered in salt and butter and buttery fingerprints are sure to be found on my table and chairs. Oh and the remnants of corn are ear to ear on each one of my kids' faces.

Is the mess worth it?

In my book, yes!! Summertime corn just can't be beat and thankfully with the help of Viva® Towel and Viva® Vantage® Towels that I purchased at Publix, I don't have to worry about the inevitable mess. These towels seriously clean just like cloth. I am able to wipe hands, faces, table, and chairs free of evidence of corn!

So with the mess taken care of, let's talk about corn again. Grilled Mexican Corn to be exact.

Talk about taking humble (but still delicious) fresh corn up a few notches!

First, I grill fresh corn to bring out it's natural sweetness. When the corn comes off the grill, I roll it in a cilantro lime butter and and sprinkled with crumbled queso fresco cheese-because CILANTRO LIME BUTTER!!!!

You guys-this is a summer PERFECT side dish.

Summer Grilling: Grilled Fries Grilled Summer Berry Crisp Grilled Jalapeno Poppers

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Grilled Mexican Corn: With Lime Butter and Queso Fresco

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Grilled Mexican Corn: Sweet summer corn has been grilled and then tossed in a cilantro lime butter and crumbled queso fresco-for a messy, but tasty side dish. Can we talk about corn on the cob for a minute?

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We independently select these products-if you buy from one of our links, we may earn a commission.

I knew absolutely nothing about the glories of a good baked potato until the day I ordered one at a local restaurant in my town that was known for them. Before that, my primary "baked" potato experience involved a microwave. What I tasted was so revelatory I still remember it: ridiculously crisp on the outside and oh so fluffy inside. I realized what we'd been doing at home was very, very wrong.

The potatoes I grew up with at home came with damp skins and gluey innards, thanks to the microwave. I started baking them in the oven and they were much better. But I still couldn't get them as perfect as the one I had from that tiny New England restaurant. Then I learned a few tips from old England - specifically, I learned about jacket potatoes.

English Jacket Potatoes Are the Best Baked Potatoes

If you jump across the pond to England, you'll find baked potatoes just about everywhere, but you might not recognize them at first. That's because they're called jacket potatoes (which, TBH, is just about the cutest name there could be).

The difference isn't just the name, however. The Brits take great care when it comes to their potatoes - and the results really are much crispier on the outside and fluffier on the inside than the typical American variety. A few years back, Joanna Goddard, of Cup of Jo, called out just how gloriously perfect English baked potatoes are and shared some tricks, straight from her aunt in Cornwall. Ever since trying them, my baked potato game has gotten a lot better.

3 Keys to Achieving British-Style Baked Potatoes

Making baked potatoes isn't difficult, but here are the tips that made the most difference.

1. Slice them first. Like most Americans, I typically poke holes all over the potatoes before baking them to ensure they don't explode in the oven. But Jo suggests slicing a cross shape about 1/4-inch thick into each potato. This helps them release some steam, makes the interior more fluffy, and also makes them easier to slice into when they're piping hot.

2. Bake them for longer than you think. Many recipes (ours included) recommend baking potatoes for an hour at 425°F. Instead, Jo suggests baking potatoes at 400°F for closer to two hours. The potatoes won't burn at this temperature and the long bake means the skin will be so crisp that it's practically cracker-like.

3. Return them to the oven. After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for 10 more minutes. This helps to dry out the flesh further and makes it extra fluffy.

When you take those piping hot spuds out of the oven, push open that crispy, crackly, perfectly-salted skin, and drop a little butter into the lightest, fluffiest baked potato you've ever made, you'll silently thank Jo and her Cornwall aunt. And you'll know - as I now do - there's really no other way to bake them.

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The Secret to Better Baked Potatoes? Cook Them Like the British Do.

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We independently select these products-if you buy from one of our links, we may earn a commission. I knew absolutely nothing about the glories of a good baked potato until the day I ordered one at a local restaurant in my town that was known for them.

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Combining many of my favorite things, Cracker Barrel's hash brown casserole is a personal favorite dish of mine. It's got it all, and I'd eat it all the time if I could. The only problem is that eating out is expensive - but don't worry. This recipe below teaches you how to make it on your own.

For the price of a single serving meal, this hash brown casserole recipe can feed an entire family and then some. Best of all, preparation is easy and you can have dinner ready in no time at all.

Ingredients:
- 1 package of frozen hash brown potatoes, thawed
- 1 can of cream of chicken soup
- 1/2 onion, diced
- 3 teaspoons of crushed garlic
- 2 teaspoons of paprika
- 1 teaspoon of freshly grounded black pepper
- 16 ounces (450 gr.) of sour cream
- 2 tablespoons of butter, melted
- 8 ounces (220 gr.) of sharp cheddar cheese, shredded
- Salt and pepper to taste

Directions:
1. Preheat your oven to 350 F (176 C), and grease a 5-quart casserole dish. Pour your hashbrown potatoes, and generously season them with salt and pepper.

2. In a large bowl, combine the remaining ingredients except for the cheddar cheese. Pour the mixture over the shredded potatoes and top with cheddar cheese.

3. Bake for 50 minutes or until it's bubbly and golden brown.

TIP: If you're feeling extra decadent, try adding some crispy bacon bits to the mixture. Serve with some hot sauce.

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Pour cream over shredded potatoes for an easy dinner that will be your family's favorite

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Combining many of my favorite things, Cracker Barrel's hash brown casserole is a personal favorite dish of mine. It's got it all, and I'd eat it all the time if I could. The only problem is that eating out is expensive - but don't worry.

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What could be better than fresh corn and sweet basil made into the perfect side dish for your next meal. These Corn and Basil Cakes will have you wishing you doubled the recipe. See this recipe MADE ON VIDEO HERE.

If you are anything like me, you can't get enough of the sweet corn and basil available at the Farmer's Markets right now. I always buy too much, (I can't help myself), which means I make a lot of these Corn and Basil Cakes to use it all up.

This is an incredibly thoughtful way to use up what you might have left over. These savory C orn-and-Basil Pancakes served as a side dish with the Best Grilled Chicken or grilled steak are so good. You won't be able to stop eating them.

They are packed full of corn and the basil gives it a sweet, fresh flavor. Don't leave these out of your summer line-up...they are so easy to make!

Whisk flour, milk, eggs, 1 Tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth.

Stir in corn and basil.

Brush anonstick skillet (I used my crepe pan) lightly with remaining oil; heat over medium heat until hot (but not smoking). Cook 2 cakes at a time, using 1/4 cup batter for each. Pour the batter onto the skillet (batter will be very thick) and pat down a bit with the back of a spoon, but leaving them thick. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with remaining oil and batter, making ten cakes total. Reduce the heat as necessary to prevent burning.

Slather the top with a little butter and just....OMG.

There are so many amazing things to make with fresh and basil, whether you use them together or not. ThisFresh Corn and Chicken Chowder has always been a favorite. And when it's party time, I love serving these Caprese Salad Kebabs with Spinach-Basil Pesto. Have you had basil in your dessert? It's time you tried it with this Nectarine and Basil Shortbread Tart. I also love the sound of this Corn on the Cob with Lemon-Basil Pesto. And who could resist these Fresh Corn Muffins with Basil? And with my next plethora of corn and basil I am going to make a Corn and Basil Tart as well as Shrimp with Corn and Basil. They all sound delicious.

Print Recipe

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What could be better than fresh corn and sweet basil made into the perfect side dish for your next meal. These Corn and Basil Cakes will have you wishing you doubled the recipe. See this recipe MADE ON VIDEO HERE .

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What You'll Need :
fresh corn on the cob, shucked and cleaned
water
1 C. milk
1/2 stick butter
1 T. sugar
How to Make It :
Place the corn in a large pot and add just enough water to cover your corn. Add the milk, butter and sugar, stir to combine the water and milk. Bring to a boil over med. high heat, once it is boiling, lower the heat to medium and put a lid on the pot. Cook for 25 minutes for crisp tender or longer as to your liking.

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What You'll Need : fresh corn on the cob, shucked and cleaned water 1 C. milk 1/2 stick butter 1 T. sugar How to Make It : Place the corn in a large pot and add just enough water to cover your corn. Add the milk, butter and sugar, stir to combine the water and milk.