What is Mexican Street Corn?

Mexican street corn, also called Elote, is grilled corn on the cob coated with mayonnaise, cotija cheese, chili powder and fresh lime juice. Traditional elote is served on the cob, while this skillet Mexican street corn recipe transforms those same flavors into an easy side dish made with frozen corn that can be prepared all year long.

1. Melt butter in a large skillet over medium-high heat.
2. If corn kernels have ice crystals, rinse and drain well. Add to the melted butter and cook just until heated through.
3. Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.
4. Mix together with half of the cotija cheese. Stir until cheese is melted.
5. Top with remaining cheese and a pinch more of chili powder. Garnish with cilantro and serve immediately.

Make Street Corn Salad: Mix cooked and cooled corn with remaining ingredients and mix well. Chill until ready to serve.

Storage & Reheating

• Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheat: Cook in a pan over medium heat, stirring until heated through, adding a little butter if needed.

I often make this quick and easy corn when we have guests for dinner. Everyone loves it and immediately they want the recipe. So add this one to your must-try list!

If you love this Recipe as much as I do, please leave a comment and a rating below, and be sure to help me share on Pinterest!

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Skillet Mexican Street Corn

Skillet Mexican Street Corn is a quick and easy side dish to add to just about any dinner. Everything you love about Mexican Street Corn on the Cob but much easier to serve and enjoy! Buttery corn with a creamy sauce, a splash of lime and cotija cheese. 

Course Side Dishes

Cuisine Mexican

Keyword Elote, Mexican Elote Skillet, Mexican street corn

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 396kcal

Author Milisa

Ingredients

• 2 tablespoons butter
• 4 cups frozen corn
• ¼ cup mayonnaise
• ¼ cup sour cream
• juice of 1 lime
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ cup cotija cheese
• ¼ cup cilantro or green onions

Instructions

• Melt butter in a large skillet over medium- high heat. Stir in frozen corn. Cook just until corn is heated through, stirring often.
• Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.
• Add half of cotija cheese, stirring until melted.
• Sprinkle the top with remaining cheese and garnish with a dash of chili powder and cilantro or green onions.

Video

Notes

Street Corn Salad: Mix cooked and cooled corn with remaining ingredients and mix well. Chill until ready to serve.

• Cheese: Substitute crumbled feta cheese, queso fresco or Parmesan for the cotija.
• Make it Spicy: Add cayenne pepper for a spicy kick.
• Garnish: If you aren’t a fan of cilantro flavor, try garnishing with green onions or jalapenos.
• Corn: Use fresh corn, cut from the cobb (cook it on the grill until slightly charred) or canned corn, drained.
• Feed a Crowd: Double or triple this recipe as needed, it’s great to feed a crowd.
• Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheat: Cook in a pan over medium heat, stirring until heated through, adding a little butter if needed.

Nutrition

Serving: 1g | Calories: 396kcal | Carbohydrates: 41g | Protein: 9g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 45mg | Sodium: 367mg | Fiber: 5g | Sugar: 7g

The post Skillet Mexican Street Corn appeared first on Miss in the Kitchen.

If you are looking for a quick side dish, this broccoli salad is an updated classic that goes with just about any meal.

Why You’ll Love This Recipe

• Easy summer side dish – Made with simple ingredients and ready in minutes for cookouts, potlucks and family dinners.
• Sweet, savory and crunchy – Fresh pineapple, crispy bacon, red onion and pecans create the perfect balance of flavors and textures.
• Perfect for making ahead – Tastes even better after chilling, making it a great choice for entertaining and meal prep.

Ingredients for Broccoli Pineapple Salad Recipe

• Fresh Broccoli – Frozen broccoli does not work well for this recipe.
• Fresh Pineapple – canned pineapple tidbits will also work, drain them well.
• Red Onion
• Cooked Bacon 
• Toasted Pecans
• Mayonnaise – substitute Greek yogurt if desired.
• White Wine Vinegar – Apple Cider Vinegar or White Vinegar will also work.
• Orange Juice or Pineapple Juice
• Salt & Pepper

How to Make Broccoli Pineapple Salad

1. Chop fresh broccoli into bite-sized florets.
2. Dice red onion and cut pineapple into bite-size chunks.
3. Crumble cooked bacon and chop toasted pecans.
4. In a large bowl, whisk together mix mayonnaise, white wine vinegar, orange juice, salt and pepper.
5. Add broccoli, pineapple, onion, bacon and pecans.
6. Toss to coat.
7. Cover and refrigerate for 2 hours or serve immediately if desired.

Recipe Notes

• Storage: Store broccoli salad in an airtight container in the refrigerator 3-4 days. Stir before serving.
• Additions: Chopped ham or cooked chicken makes a great addition. Use sunflower seeds or walnuts in place of pecans if desired. Fresh grapes, dried cranberries or raisins are also popular additions.

Add this Broccoli Pineapple Salad to your next cookout or dinner menu for an easy side dish that is full of delicious flavors.

If you love this recipe as much as we do, please leave a comment and a star rating. Help us share on Pinterest, Instagram and Facebook!

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Broccoli Pineapple Salad

Broccoli Pineapple Salad is the perfect side dish for a quick weeknight meal or a favorite for summer cookouts! My version is filled with fresh broccoli, pineapple, red onions, toasted pecans, bacon and an easy three ingredient citrus dressing.

Course Side Dishes

Cuisine American

Keyword broccoli salad, summer broccoli salad

Prep Time 15 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 10 Servings

Calories 173kcal

Author Milisa

Ingredients

• 4 cups fresh broccoli florets
• 1 cup fresh pineapple cut into bite-sized chunks
• ½ cup diced red onion
• 4 slices bacon cooked and crumbled
• ½ cup toasted pecans
• ½ cup mayonnaise
• 2 tablespoons white wine vinegar
• 2 tablespoons orange juice or pineapple juice
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Instructions

• In a large bowl, add mayonnaise, white wine vinegar, orange juice, salt and pepper. Whisk until combined.
• Add broccoli, pineapple, red onion, bacon and pecans and mix to combine.
• Serve immediately or cover and refrigerate for 2 hours.

Video

Notes

• Storage: Store broccoli salad in an airtight container in the refrigerator 3-4 days. Stir before serving.
• Substitutions: Pineapple juice can be substituted for orange juice. Use apple cider vinegar or white vinegar in place of white wine vinegar.
• Additions: Chopped ham or cooked chicken makes a great addition. Use sunflower seeds or walnuts in place of pecans if desired. Fresh grapes, dried cranberries or raisins are also popular additions.

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 258mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 257IU | Vitamin C: 43mg | Calcium: 27mg | Iron: 1mg

More Salads You’ll Love

Cucumber Onion Salad

Frito Corn Salad

Easy Watermelon Salad

Pineapple Cucumber Salad

Broccoli salad is the perfect side to serve with grilled chicken, burgers and grilled pork chops. It’s also hearty enough to make a great lunch or light dinner. You might also like this Macaroni Ham Salad with broccoli or try these Okra Fritters for a southern favorite.

The post Broccoli Pineapple Salad appeared first on Miss in the Kitchen.

We love to serve slaw at barbecues with Brisket Tacos, BBQ Sloppy Joes, Fried Shrimp and just about everything. I realized at a recent cookout that I needed to share my go-to recipe so y’all can try it too.

This is the best Coleslaw recipe and it is a very simple side salad that is easy to make ahead for cookouts, summer potlucks and busy weeknight dinners. Skip the store bought dressing for this homemade version that literally takes 2 minutes to whip up.

Ingredients Needed for Classic Coleslaw Recipe

• Coleslaw mix (this shortcut makes it so easy) or head of cabbage + carrots
• Mayonnaise
• Sour Cream
• White Wine Vinegar – white vinegar or apple cider vinegar works too
• Honey, Sugar, or pure maple syrup
• Kosher Salt
• Fresh Ground Pepper

How to Make the Best Coleslaw

1. Mix the dressing in a large bowl. Add the mayo, sour cream, vinegar, honey, salt and pepper.
2. Whisk together until smooth.
3. Stir in the shredded cabbage mixture.

4. Cover with plastic wrap and pop it in the fridge for one hour or until ready to serve for the best flavor. It can be served immediately if desired.

Recipe Notes

• For Cabbage: Shred green cabbage along with purple cabbage on a box grater or with a food processor.
• Additions: 1/2 cup sliced green onions, 1 tablespoon of celery seeds, 1/2 cup of diced apples.
• Vinegar: Apple cider vinegar, red wine vinegar or white vinegar can be used.
• Storage: Store in an airtight container in the refrigerator up to 3 days.
• Large Batch: Double this easy coleslaw recipe as needed.

Creamy coleslaw is great on top of sandwiches like honey garlic chicken tender sandwiches, pulled pork, smoked brisket, hot dogs and shrimp po boys. It’s also the perfect side dish for fish sticks and chicken strips.

We love this Homemade Coleslaw for a fresh veggies side that is mixed together in a short amount of time. It’s perfect to pair with ribs, bbq chicken and quick dinners with no cooking required.

If you try this homemade coleslaw recipe, please leave a comment and a star rating. Be sure to help us share Pinterest, Facebook and Instagram.

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Homemade Coleslaw

Homemade Coleslaw is a quick side dish to add to any dinner menu. Shredded cabbage and carrots with a creamy dressing that will compliment sandwiches, BBQ and more.

Course Side Dishes

Cuisine American

Keyword best coleslaw, coleslaw dressing, easy coleslaw, easy side dish, homemade slaw dressing, side dish for BBQ, side dish for shrimp, slaw

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 239kcal

Author Milisa

Ingredients

• 16 ounces Slaw Mix or 6 cups shredded cabbage + 1 shredded carrot
• ¾ cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon white wine vinegar
• 2 tablespoons honey or pure maple syrup or sugar
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground pepper

Instructions

• In a serving bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt and pepper.
• Mix in the shredded cabbage and carrots until well combined.
• Cover and refrigerate one hour or until ready to serve for the best flavor. Coleslaw can be served immediately if needed.

Video

Notes

Additions: 1/2 cup sliced green onions, 1 tablespoon of celery seeds, 1/2 cup of diced apples. 

Variations: Apple cider vinegar, red wine vinegar or white vinegar can be used.

Storage: Store in an airtight container in the refrigerator up to 3 days.

Large Batch: Double this recipe as needed. 

Nutrition

Serving: 1g | Calories: 239kcal | Carbohydrates: 11g | Protein: 1g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 387mg | Potassium: 146mg | Fiber: 2g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 0.5mg

More Easy Slaw Mix Side Dishes

Fried Cabbage

Pineapple Slaw

Cilantro Lime Coleslaw

Asian Ramen Slaw

The post Homemade Coleslaw appeared first on Miss in the Kitchen.

I was never a huge cream corn fan until I tried the Rudy’s Cream Corn from Bluebonnets and Brownies. This version is made on the stovetop and has tons of flavor from the sharp white cheddar and crispy bacon. You know I am all about the crispy bacon recipes!

Why You’ll Love This Recipe

• Easy to pair with grilled steak, barbecue, chicken or burgers for a comforting side dish that feels a little more special without extra work.
• Quick skillet side dish in about 25 minutes with simple ingredients and easy prep, making it perfect for busy weeknights, cookouts and holiday meals.
• Creamy, cheesy and loaded with bacon flavor from white cheddar, crispy bacon and sweet corn cooked together in one skillet.

Ingredients for Loaded Creamed Corn with Bacon

• Frozen Corn or canned corn, rinsed and drained
• Salted Butter
• Cream Cheese
• White Cheddar Cheese
• Granulated Garlic
• Kosher Salt
• Pepper
• Bacon
• Fresh Parsley ore chives, optional garnish

How to Make Loaded Creamed Corn

1. Cook bacon, drain on paper towels until cool. Crumble and set aside.
2. Melt butter in a skillet and add corn, season with garlic, salt and pepper.
3. Cook over medium heat until corn is just heated through, about 6- 8 minutes.
4. Mix in cream cheese and shredded white cheddar.
5. Continue to cook until cheese is bubbly, about 5 minutes.
6. Top with crumbled bacon and serve immediately.

How to Store and Reheat:

Store in an airtight container in the refrigerator up to 3 days. I don’t recommend freezing this corn, it’s best made fresh and consumed in a few days.
Reheat in a skillet over low heat, stirring often until heated through.

Many creamed corn casserole recipes are baked or made in the crock pot and they are so delicious but I love this quick and easy skillet version. I’m not the best at planning ahead and this delicious side dish is ready in about 25 minutes.

Side dishes are a hard sell to my family, they really just prefer meat and potatoes and an occasional slice of garlic bread. However, this Bacon White Cheddar Corn was a huge hit and will be on the menu on a regular basis. Add it to the menu this week and let me know what you think!

IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A STAR RATING, AND BE SURE TO HELP ME SHARE ON PINTEREST!

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Loaded Creamed Corn

Loaded Creamed Corn is the most delicious cream corn ever! A quick and easy skillet recipe that is a great addition to any meal and delicious enough to serve for special occasions and holiday dinners. 

Course Vegetables

Cuisine American

Keyword bacon cheese corn, cheesy cream corn, cream corn, easy corn recipe, quick side dish, skillet corn

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 378kcal

Author Milisa

Ingredients

• 2 tablespoons butter
• 4 cups frozen corn 2 10 ounce packages
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 ounces cream cheese softened
• 2 cups shredded sharp white cheddar cheese
• 4 slices of bacon cooked and crumbled
• 1 tablespoon chopped fresh parsley optional for garnish

Instructions

• Place a skillet over medium heat and melt butter. Add corn, garlic, salt and pepper.
• Cook, stirring often until corn is heated through about 8 minutes.
• Stir in cream cheese and shredded cheddar.
• Continue cooking until mixture is bubbly, about 5 minutes.
• Remove from heat and top with bacon crumbles and garnish with parsley if desired.

Notes

Store leftover corn in an airtight container in the refrigerator up to 3 days.

Reheat in a skillet over low heat, stirring until warmed through.

Nutrition

Serving: 1g | Calories: 378kcal | Carbohydrates: 28g | Protein: 16g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 815mg | Fiber: 3g | Sugar: 5g

More Corn Recipes You’ll Love

Skillet Mexican Street Corn

Corn Pudding

Mexican Corn Dip

Frito Corn Salad

The post Loaded Creamed Corn appeared first on Miss in the Kitchen.

When it’s too hot to cook, easy salads are my favorite addition to meals on the grill and a great addition to any summer bbq or family cookouts. I love the sweet and salty combination of the fresh fruit and tangy feta cheese.

Ingredients for Watermelon Salad

• watermelon
• strawberries
• pineapple
• limes or lemons
• olive oil
• kosher salt
• feta cheese
• fresh mint

How to Make Watermelon Salad

1. Dice watermelon, quarter strawberries and dice pineapple.
2. Place fruit in a large bowl.
3. In a separate bowl whisk olive oil and lime juice together and drizzle over fruit.
4. Sprinkle with feta and fresh mint.

Serving Tip: Use a melon baller to scoop the watermelon into perfect balls for this salad. Scoop out half of the watermelon and use the rind as a bowl. It makes a great presentation for summer parties.

Recipe Notes and Variations

• Make Ahead: If you are making this ahead, just cut up your fruit keep covered in the refrigerator. When you are ready to serve, drizzle the dressing over and sprinkle with feta and mint.
• Cucumbers: Chopped English cucumbers are another great addition to sweet watermelon salad.
• More Add-Ins: Arugula, red onions, avocado, toasted pecans, walnuts or sunflower seeds are great additions for crunchy texture. 
• Fresh Herbs: Fresh basil is a great addition along with the fresh mint. 
• Pre-Cut Fruit: Make this easy fruit salad with pre-cut fruit from the deli for a short cut and it can be ready in 5 minutes.
• Dressing Variation: Balsamic glaze can be substituted for the olive oil and lime juice dressing.
• Storage: Store watermelon salad in an airtight container in the refrigerator for 1-2 days.
• Fresh, juicy watermelon is one of the best parts of summer. It’s so cool and refreshing and hard to beat on hot summer days. An Easy Watermelon Salad is guaranteed to please the crowd and if you are looking for a more traditional recipe, try this Honey Lime Fruit Salad.

Refreshing Watermelon feta salad is the perfect summer salad with fresh ingredients is the perfect flavor combination for one of our favorite summer salads.

If you love this Recipe as much as I do, please leave a comment and a star rating, and be sure to help me share on Pinterest!

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Easy Watermelon Salad

Easy Watermelon Salad is a delicious addition to any summer meal. Perfect for backyard cookouts and holiday get togethers. Fresh watermelon, strawberries, and pineapple with feta cheese, mint and a simple lime dressing. 

Course Side Dishes

Cuisine American

Keyword easy summer side dish, fruit salad, summer salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 Servings

Calories 105kcal

Author Milisa

Ingredients

• 3 cups diced watermelon
• 2 cups quartered strawberries tops removed
• 1 cup diced pineapple
• Juice of 1 lime
• 2 tablespoons olive oil
• pinch of kosher salt
• 2 tablespoons crumbled feta cheese
• 1 tablespoon fresh mint

Instructions

• Combine diced watermelon, strawberries and pineapple in a serving bowl.
• In a small bowl, whisk together lime juice, olive oil and salt.
• Drizzle over watermelon mixture and toss to coat.
• Sprinkle with feta and mint.
• Serve immediately.

Notes

If you are making ahead, mix fruit together, cover and refrigerate until ready to serve. Drizzle with dressing and top with feta and mint just before serving.

Nutrition

Serving: 1g | Calories: 105kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 53mg | Fiber: 2g | Sugar: 11g

More Summer Salads to Try

• Pineapple Cucumber Salad is beyond simple and one of my favorites for last minute get togethers!
• Broccoli Pineapple Salad is a classic for barbecues and summer picnics! I love adding pineapple into the mix, it really brightens up this salad.
• ple into the mix, it really brightens up this savory salad.
• Caprese Salad Skewers are a great summer salad or appetizer to add to any summer menu.
• Greek Farro Salad is so flavorful and incredibly delicious. It’s hearty enough to be a main course and if you haven’t tried farro yet, add this one to your list! It’s a variety of wheat with a nutty flavor, if you are a fan of barley, you will love it.
• Greek Salad with Roasted Garlic Dressing is the salad that I make for any special occasion or if we are grilling steaks. It’s easy to make ahead and a wonderful flavor combo for a savory side salad!

The post Easy Watermelon Salad appeared first on Miss in the Kitchen.

I think barley gets a bad wrap and if you’ve only tried the quick cooking barley or only had over cooked barley, you might be turning your nose up at this salad. Try this salad and I think it will change your mind plus,
barley is high in nutrients, fiber and a great option to help keep blood sugar regulated.

Why You’ll Love This Recipe

• Fresh and hearty barley salad with simple ingredients – chewy barley paired with crisp cucumbers, peppers and crunchy radishes makes every bite satisfying.
• Easy make-ahead salad for meal prep or gatherings – it holds up well in the fridge and actually gets better as it sits.
• Light, flavorful homemade vinaigrette – made with pantry staples and fresh herbs for a bright, balanced flavor.

How to Make White Bean Barley Salad

1. Cook the barley Prepare barley according to package directions. Drain an rinse under cold water, draining excess liquid. Set aside.
2. Prep the vegetables Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
3. Rinse the beans Drain and rinse the white beans under cold water to remove excess starch and improve flavor.
4. Combine the salad In a large bowl, add cooled barley, white beans, and all of the chopped vegetables. Toss gently to combine.
5. Make the dressing In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes and chopped fresh parsley.

6. Toss everything together Pour the dressing over the salad and mix until everything is evenly coated.
7. Chill and serve Refrigerate for at least 30 minutes before serving for the best flavor.

Serving Ideas

Serve this white bean barley salad alongside grilled meats, sandwiches, or as part of any potluck spread. It’s also perfect for packing up for lunches during the week.

This is the kind of recipe that easily becomes a staple. It’s simple, flexible and made with ingredients you probably already have on hand. Whether you’re prepping lunches for the week or need something reliable for a get-together, this salad delivers every time without overcomplicating things.

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White Bean Barley Salad

A fresh and hearty white bean barley salad loaded with crisp vegetables and tossed in a simple homemade vinaigrette. This easy make-ahead salad is perfect for meal prep, potlucks, or a light, satisfying lunch.

Course Side Dishes

Cuisine American

Keyword barley salad, make ahead sides

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 30 minutes minutes

Servings 12

Calories 208kcal

Author Milisa

Ingredients

• 4 cups cooked pearl barley (cooked according to package directions 35-40 minutes)
• 2 cups cucumbers diced
• 1 bell pepper diced (I used 1/2 green and 1/2 red)
• 1 cup red onion diced
• 1 cup radishes diced
• 2 cans navy beans 16 ounces each or any white beans

For the Dressing

• ½ cup olive oil
• ½ cup white wine vinegar
• ½ cup honey
• 2 tablespoons granulated garlic
• 2 tablespoons dried thyme
• 1 tablespoon fresh parsley
• 1 ½ teaspoons kosher salt
• ½ teaspoon red pepper flakes

Instructions

• Rinse cooked barley under cold water, drain well and set aside.
• Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
• Drain and rinse the white beans under cold water, drain well.
• In a large bowl, add cooled barley, white beans and all of the chopped vegetables. Toss gently to combine.
• In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes and chopped fresh parsley.
• Pour the dressing over the salad and mix until everything is evenly coated.
• Refrigerate for at least 30 minutes before serving for the best flavor.

Notes

• Add crumbled feta or Parmesan cheese for extra richness.
• Toss in grilled chicken or shrimp to make it a full meal.
• Swap white beans for chickpeas, kidney beans or black beans depending on what you have on hand.
• This salad is great cold or at room temperature.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving.

Nutrition

Calories: 208kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 302mg | Potassium: 179mg | Fiber: 3g | Sugar: 13g | Vitamin A: 409IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 2mg

More Hearty Sides You’ll Love

Carbonara Beans

Macaroni Ham Salad

Frito Corn Salad

Chickpea Cucumber Salad

The post White Bean Barley Salad appeared first on Miss in the Kitchen.

These creamy beans were so delicious that I could not stop talking about them. Easily the best beans I’ve ever tried and I will be making this on repeat.

Why You’ll Love This Recipe

• It tastes like comfort in a bowl. Creamy beans, smoky bacon and parmesan taste delicious and so satisfying.
• Great when you want something cozy but not complicated. One skillet and simple steps.
• Turns pantry beans into something special. No soaking or fancy ingredients.
• Works as dinner or a hearty side. Flexible for busy weeknights.

Ingredients for Carbonara Beans Recipe

• White beans canned or cooked dry beans (navy beans or cannellini beans)
• Bacon
• Onion
• Granulated garlic
• Knorr Chicken bouillon
• Heavy whipping cream
• Parmesan cheese
• Fresh ground pepper
• Parsley for garnish

How to Make Carbonara Beans

1. Cook bacon in a large skillet over medium heat, turning after about 3-4 minutes, cooking until crisp on both sides.
2. Remove bacon to a paper towel lined plate and set aside. Leaving bacon grease in the pan.
3. Add diced onion to the skillet. Cook until soft and lightly golden, stirring often.
4. Pour in heavy whipping cream. Stir in granulated garlic, chicken bouillon and fresh ground pepper.
5. Add drained white beans. Stir to coat.
6. Simmer gently for 5 to 7 minutes until thickened.
7. Remove from heat. Stir in parmesan cheese.

8. Top with crumbled bacon and fresh parsley.

How to Serve

• Spoon over toasted sourdough or crusty bread.
• Serve as a side with chicken or pork chops.
• Enjoy as a simple bowl-style dinner with a green salad.

Creamy, cozy, and loaded with flavor, these Carbonara Beans are the kind of recipe you will want on repeat. They use everyday ingredients and deliver big comfort with very little effort. Add this one to your weekly rotation and see just how fast it disappears.

Have you tried this Carbonara Beans recipe? Leave a comment and star rating below to let me know how it turned out and how you served it.

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Carbonara Beans

Carbonara Beans are a creamy skillet dish made with white beans, bacon, parmesan and cream for an easy comfort food recipe that works as a side or simple dinner.

Course Side Dishes

Cuisine American

Keyword creamy beans, navy beans, white beans

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 693kcal

Author Milisa

Ingredients

• 4 slices thick cut bacon
• 1 onion yellow or sweet, diced
• 1 tablespoon granulated garlic
• 2 teaspoons chicken buillon
• ½ teaspoon fresh ground pepper
• 1 cup heavy whipping cream
• 4 cups white beans navy beans or cannellini beans (2 14.5 ounce cans rinsed and drained)
• ¾ cup parmesan cheese finely grated
• fresh parsley optional for garnish

Instructions

• Cook bacon in a large skillet over medium heat, turning after about 3-4 minutes, cooking until crisp on both sides.
• Remove bacon to a paper towel lined plate and set aside. Leaving bacon grease in the pan.
• Add diced onion to the skillet. Cook until soft and lightly golden, stirring often.
• Pour in heavy whipping cream. Stir in granulated garlic, chicken bouillon and fresh ground pepper.
• Add drained white beans. Stir to coat.
• Simmer gently for 5 to 7 minutes until thickened.
• Remove from heat. Stir in parmesan cheese.
• Top with crumbled bacon and fresh parsley.

Notes

Recipe Tips and Variations

• Add a pinch of red pepper flakes for a little heat.
• Thin the sauce with a splash of milk or broth if needed.
• Stir in baby spinach at the end for extra greens.

Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. 

Reheat: Cook in a pan over medium heat, stir in a tablespoon of milk if the beans are too thick, stirring until heated through.

Nutrition

Calories: 693kcal | Carbohydrates: 52g | Protein: 31g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 104mg | Sodium: 577mg | Potassium: 1218mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1036IU | Vitamin C: 2mg | Calcium: 433mg | Iron: 7mg

More Easy Side Dishes You’ll Love

White Bean Salad

Parmesan Potatoes

Sautéed Mushrooms

Parmesan Squash

The post Carbonara Beans appeared first on Miss in the Kitchen.

Hashbrown casserole is a classic side dish to serve for potlucks and holiday dinners. It’s so simple to make with simple ingredients and is sure to be a family favorite.

The first time I ever tried this easy cheesy hashbrown casserole was in Wyoming when we went to help the neighbors work their sheep. They called this dish branding potatoes because they were what everyone served for lunch when they branded cattle.

Why You Will Love this Cheesy Hashbrown Casserole Recipe

• Budget-Friendly Side Dish: Making this recipe using whole potatoes in place of the packaged shredded hash browns is a money saver. This recipe is perfect to feed a crowd. 
• Favorite Side Dish: Everyone loves this potato side dish with lots of cheese. It is the perfect compliment to any meal of the day and it’s so easy to make with just a few minutes of prep.
• Great for Holiday Dinners: Cheesy hash brown casserole is perfect for Christmas dinner, Thanksgiving dinner, Easter brunch and family gatherings

This cheesy potato casserole is known by different names such as funeral potatoes, party potatoes or cheesy potatoes.  Whatever you call this great side, just add it to the menu!

Ingredients for Cheesy Hashbrown Casserole Recipe

• russet potatoes
• onion
• cheddar cheese
• sour cream
• heavy cream
• butter
• chicken base
• black pepper
• kosher salt

Budget Tip

I don’t ever remember to buy frozen hash browns or the refrigerated shredded hashbrowns from the grocery store. There’s no need for expensive pre shredded potatoes to make hashbrown casserole recipe! You can make them with the potatoes that you have in the pantry.

How to Shred Potatoes for Hashbrowns

1. Wash and dry potatoes. Peel if desired. 
2. Shred on the large side of a box grater or use a food processor. 
3. Place in a colander and rinse thoroughly. Squeeze out excess liquid from the shredded potatoes over the sink or over a bowl to remove the excess liquid. This will keep your hashbrowns from being mushy.

This is the best way to make hash brown potatoes. This method works for hashbrown casserole or traditional fried crispy hash browns. Give it a try the next time you are making hashbrowns.

How to Make Hashbrown Casserole Recipe

1. Shred 2 1/2 – 3 pounds russet potatoes. Place in a colander and rinse thoroughly and squeeze out any excess water. Place potatoes into a 9 x 13 pan.
2. Dice 1 cup onion.
3. Shred 8 ounces of cheddar cheese and add 2/3 of it to potato mixture. Mix well.

4. In another bowl combine melted butter, heavy cream, sour cream, chicken base, salt and pepper. Whisk together and pour over potato mixture. 
5. Pour sauce over potato mixture and mix well. Spread evenly and top with remaining shredded cheese. 
6. Bake 45 minutes to 1 hour or until potatoes are cooked through. Cheese will be melted and golden brown.

Variations for Cheesy Potato Casserole

• Cream Soup: Use cream of chicken soup or cream of mushroom soup in place of the heavy cream and chicken base. 
• Cream cheese makes a good substitute for the heavy cream.
• Different Cheeses: Colby-Jack, Gruyere, Mozzarella cheese or Pepper-Jack are all great options for cheesy hashbrown potato casserole.

• Make it a Main Dish: Add browned breakfast sausage, ground beef or even cooked chicken will turn these cheesy potatoes into a hearty dinner the whole family will love.
• Crunch Toppings: Crushed corn flakes, crushed ritz crackers, potato chips or panko breadcrumbs can be sprinkled over the top of the casserole before baking.
• Garnishes: After baking sprinkle the casserole with sliced green onions, candied jalapenos or chopped fresh herbs.

Hashbrown Casserole Notes

• Make Ahead: Hashbrown casserole is one of those dishes that just gets better the next day. Prepare up to 2 days in advance. Mix it up and cover tightly with plastic wrap, do not bake. Refrigerate until ready to bake. Bake as directed. (If using a glass baking dish, allow to come to room temperature before placing in the oven.)
• Leftovers: Cover the casserole dish with aluminum foil or plastic wrap in the refrigerator up to 4 days.
• Reheat: Hashbrown casserole can be reheated in a non-stick pan over medium heat, stirring until heated through or place in a baking pan and bake for 12- 15 minutes until heated through.

We love this easy cheesy hashbrown casserole for any meal of the day. It’s the perfect breakfast casserole for any holiday morning. It’s also the perfect easy side for all holiday meals.

If you love Cracker Barrel hashbrown casserole, this is sure to be one of your favorite things. It’s just the most comforting side dish that is always a massive hit.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A STAR RATING, AND BE SURE TO HELP ME SHARE ON PINTEREST!

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Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole is a delicious addition to any meal of the day. This recipe is completely from scratch made from whole potatoes and no canned soups!

Course Side Dishes

Cuisine American

Keyword Cracker Barrel Hashbrown Casserole, funeral potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 Servings

Calories 333kcal

Author Milisa

Ingredients

• 2 ½ – 3 pounds russet potatoes
• 1 cup diced onion
• 8 ounces shredded cheddar cheese divided use
• 12 ounces sour cream
• ¾ cup heavy cream
• ½ cup melted butter
• 1 teaspoon chicken base
• 1 teaspoon pepper
• ½ teaspoon kosher salt

Instructions

• Preheat oven to 375 °
• Scrub potatoes and peel if desired. Shred on large side of box grater.
• Shred 2 1/2 – 3 pounds russet potatoes. Place in a colander and rinse thoroughly and squeeze out any excess water. Place potatoes into a large mixing bowl or right into the 9 x 13 baking dish.
• Add onions and 2/3 of shredded cheese, set aside.
• In another bowl, combine sour cream, heavy cream, melted butter, chicken base, pepper and salt. Whisk until well combined.
• Pour over potato mixture, stirring until mixed well.
• Pour into a greased 9 x 13 baking pan and top with remaining cheese.
• Bake 45 minutes to one hour or until potatoes have cooked through.

Video

Notes

Variations

• Cream Soup: Use cream of chicken soup or cream of mushroom soup in place of the heavy cream and chicken base. 
• Cream cheese makes a good substitute for the heavy cream.
• Different Cheeses: Colby-Jack, Gruyere, Mozzarella cheese or Pepper-Jack are all great options for cheesy hashbrown potato casserole.
• Make it a Main Dish: Add browned breakfast sausage, ground beef or even cooked chicken will turn these cheesy potatoes into a hearty dinner the whole family will love.
• Crunch Toppings: Crushed corn flakes, crushed ritz crackers, potato chips or panko breadcrumbs can be sprinkled over the top of the casserole before baking.
• Garnishes: After baking sprinkle the casserole with sliced green onions, candied jalapenos or chopped fresh herbs.

• Make Ahead: Hashbrown casserole is one of those dishes that just gets better the next day. Prepare up to 2 days in advance. Mix it up and cover tightly with plastic wrap, do not bake. Refrigerate until ready to bake. Bake as directed. (If using a glass baking dish, allow to come to room temperature before placing in the oven.)
• Leftovers: Cover the casserole dish with aluminum foil or plastic wrap in the refrigerator up to 4 days.
• Reheat: Hashbrown casserole can be reheated in a non-stick pan over medium heat, stirring until heated through or place in a baking pan and bake for 12- 15 minutes until heated through.

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 21g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 297mg | Fiber: 2g | Sugar: 3g

More Hashbrown Recipes

Breakfast Hashbrown Casserole

Brisket Hashbrown Casserole

Bacon Hashbrown Casserole

Crispy Hashbrowns

The post Cheesy Hashbrown Casserole appeared first on Miss in the Kitchen.

They are perfect as an appetizer, game day snack, or an indulgent side dish for burgers and sandwiches. These onion rings fry up crisp on the outside while staying tender and sweet on the inside, just the way great beer battered onion rings should be.

Why You’ll Love This Recipe

• The beer batter creates extra crispy onion rings ready in under 30 minutes.
• Made with simple pantry ingredients and no complicated steps for restaurant-style onion rings.
• Perfect for dipping and sharing, but easy enough for a weeknight treat.

How to Make Beer Battered Onion Rings

1. Slice the onions: Peel the sweet onions and slice into thick rings. Separate the rings and place in a shallow dish. Toss with a few tablespoons of flour – this will help the batter stick. I like to save the middles for another dish – just refrigerate in an airtight container for 3-4 days.
2. Heat the oil: Pour vegetable oil into a heavy skillet or dutch oven, filling it a few inches deep. Heat to 375° – 400° using a deep fry thermometer.

3. Make the beer batter: In a mixing bowl, whisk together all purpose flour, baking powder, and kosher salt. Slowly whisk in the light beer until a smooth batter forms. It should be thick enough to coat the onions but still drip slightly.

4. Coat the onion rings: Dip each onion ring into the batter, allowing excess to drip off before dropping into hot oil.
5. Fry until golden: Carefully place battered onion rings into the hot oil in small batches. Fry for 2 to 3 minutes per side, or until golden brown and crispy.

6. Drain and season: Remove onion rings to a paper towel lined wire rack over a baking sheet. Sprinkle lightly with additional kosher salt while hot.

Serve with your favorite dipping sauces.

Best Dipping Sauces for Onion Rings

Blooming Onion Sauce

Peppercorn Ranch

Fry Sauce

Chick Fil A Sauce

You might also like these easy Okra Fritters for a quick side dish.

Once you try homemade beer battered onion rings, it’s hard to go back to frozen. That crispy coating, sweet onion center and endless dipping options make them a guaranteed hit. Serve them hot and fresh and be ready for requests for seconds.

If you make these beer battered onion rings recipe, leave a comment and star rating below. I’d love to know what dipping sauce you served them with.

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Beer Battered Onion Rings

Beer Battered Onion Rings are crispy, golden and made with a light beer batter that fries up airy and crunchy every time.

Course Appetizers

Cuisine American

Keyword Fried Onion Rings

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 226kcal

Author Milisa

Ingredients

• 3 large Sweet Onions
• 1 cup all purpose flour +2 tablespoons for dusting sliced onions
• 1 tablespoon corn starch
• 1 cup light lager beer use your favorite brand
• 1 teaspoon salt plus more for seasoning
• vegetable oil or lard for frying
• Blooming Onion Sauce for serving or favorite dipping sauce

Instructions

• Peel the sweet onions and slice into thick rings. Separate the rings and place in a shallow dish. Toss with a few tablespoons of flour – this will help the batter stick. I like to save the middles for another dish – just refrigerate in an airtight container for 3-4 days.
• Pour vegetable oil into a heavy skillet or dutch oven, filling it a few inches deep. Heat to 375° – 400° using a deep fry thermometer.
• In a mixing bowl, whisk together all purpose flour, baking powder, and kosher salt. Slowly whisk in the light beer until a smooth batter forms. It should be thick enough to coat the onions but still drip slightly.
• Dip each onion ring into the batter, allowing excess to drip off before dropping into hot oil.
• Carefully place battered onion rings into the hot oil in small batches. Fry for 2 to 3 minutes per side, or until golden brown and crispy.
• Remove onion rings to a paper towel lined wire rack over a baking sheet. Sprinkle lightly with additional kosher salt while hot.
• Serve with blooming onion sauce or your favorite dipping sauce.

Notes

• Add a pinch of garlic powder or paprika or a dash of hot sauce to the batter for extra flavor.
• Swap sweet onions for yellow onions if that’s what you have on hand.
• Onion rings are best served fresh, storing and reheating is not recommended.

Nutrition

Calories: 226kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 403mg | Potassium: 228mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg

More Onion Recipes to Try

Easy Onion Strings

Air Fryer Onion Rings

Fried Onion Rings

Blooming Onion

The post Beer Battered Onion Rings appeared first on Miss in the Kitchen.

When I realized I had never even tried the dish that Southern Living proclaims the most popular Thanksgiving side dish, I knew it was time to make it. If I am making a corn side dish it is usually Mexican Corn. Our family loved this easy side and it’s definitely going on our holiday dinner menus.

Why You Will Love This Recipe

• Easy holiday or weeknight side with pantry staples.
• Creamy texture with sweet corn and melted cheddar.
• Small batch recipe that doubles beautifully for potlucks and family dinners.

Ingredients for Corn Pudding Recipe

• Heavy whipping cream
• Butter
• Eggs
• Sugar
• Flour
• Baking powder
• Salt
• Frozen corn, thawed and rinsed
• Cheddar cheese
• Fresh parsley
• Non stick cooking spray

How to Make Corn Pudding

1. In a large mixing bowl, add heavy whipping cream, eggs and melted butter. Whisk to combine until eggs are beaten.
2. Add flour, sugar, baking powder and salt, mix just until combined.
3. Stir in the thawed corn and 1 cup of shredded cheddar cheese.

4. Pour the mixture to the prepared baking dish and smooth the top.
5. Sprinkle with remaining 1/2 cup of cheese.
6. Bake for 30 to 35 minutes or until the center is set and the top is lightly browned.
7. Sprinkle with chopped fresh parsley before serving.

This small batch version makes 4 to 6 servings, which is perfect when you want a cozy family dish without a ton of leftovers. If you are hosting a bigger crowd for Thanksgiving dinner, just double everything and bake it in a 9 x 13 pan for an easy holiday upgrade.

You will want to make this recipe because it is simple, comforting and always a crowd favorite. The creamy texture pairs with anything on your holiday or weeknight menu and it is easy to scale up when you need a dish that everyone will love.

Have you tried this Corn Pudding Recipe? Leave a comment and star rating to let me know how it turned out.

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Corn Pudding

Creamy Corn Pudding is the cozy holiday side dish everyone loves. Small batch recipe that doubles for a crowd. Adapted from Southern Living.

Course Side Dishes

Cuisine American

Keyword corn casserole

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 467kcal

Author Milisa

Ingredients

• non stick cooking spray
• 1 cup heavy whipping cream
• 3 large eggs
• ¼ cup butter melted
• 2 tablespoons granulated garlic
• 2 tablespoons granulated sugar
• 1 ½ tablespoons all purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• ¾ teaspoon black pepper
• 3 cups frozen corn thawed, rinsed and drained
• 1 ½ cups cheddar cheese shredded
• 1 tablespoon fresh parsley or chives, chopped – optional for garnish

Instructions

• Preheat oven to 350°. Spray a 9 x 9 or oval casserole dish with non-stick spray and set aside.
• In a large mixing bowl, add heavy whipping cream, eggs and melted butter. Whisk to combine until eggs are beaten.
• Add sugar, flour, baking powder and salt, mix just until combined.
• Stir in the thawed corn and 1 cup of shredded cheddar cheese.
• Pour the mixture to the prepared baking dish and smooth the top.
• Sprinkle with remaining 1/2 cup of cheese.
• Bake for 30 to 35 minutes or until the center is set and the top is lightly browned.
• Sprinkle with chopped fresh parsley before serving.

Notes

Double recipe to feed a crowd and bake in a 9 x 13 baking dish. 

Add – Ins: Sautéed onions, bell peppers or diced jalapenos can be added in with the corn. 

Storage: Store leftover corn in an airtight container in the refrigerator for 2-3 days.

Reheat: Cook in a small pan over low heat, stirring until heated through.

Nutrition

Calories: 467kcal | Carbohydrates: 29g | Protein: 14g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 186mg | Sodium: 659mg | Potassium: 380mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1298IU | Vitamin C: 7mg | Calcium: 289mg | Iron: 1mg

More Corn Recipes to Try

Skillet Mexican Street Corn

Bacon White Cheddar Corn

Frito Corn Salad

The post Corn Pudding appeared first on Miss in the Kitchen.