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.

Why You’ll Love This Recipe

• Crispy on the outside and fluffy on the inside
• Simple ingredients you already have in the kitchen
• A side dish that pairs with just about anything and makes a great addition to your Thanksgiving Side Dishes

Ingredients for Parmesan Potatoes Recipe

• Baby red potatoes or Yukon gold
• Olive oil
• Minced garlic
• Kosher salt
• Coarse ground pepper
• Parmesan cheese
• Fresh thyme, rosemary or parsley

Step by Step Instructions for Garlic Parmesan Potatoes

1. Cut potatoes into halves or quarters, keeping them bite-sized for even roasting.

2. Toss with olive oil, garlic, salt and pepper until every piece is coated. Add parmesan, stirring to combine.
3. Spread potatoes out in a single layer with the cut side down on the baking pan so they crisp instead of steam.

4. Roast 25-30 minutes until golden brown.
5. Sprinkle fresh thyme over hot potatoes right before serving.

These garlic parmesan roasted potatoes are the kind of side dish that makes every meal shine. They’re quick, reliable and absolutely delicious with pork chops, chicken, steak or even just a big green salad. The golden edges, the hint of garlic and the fresh thyme make them special without any fuss.

Try these roasted parmesan potatoes this week and see why they’ll quickly become one of your most-loved sides. Don’t forget to leave a comment and rating, I’d love to hear how they turn out in your kitchen!

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Parmesan Potatoes

Parmesan potatoes are crispy, golden, and full of flavor. The perfect side dish for busy weeknights or when you’re serving guests.

Course Side Dishes

Cuisine American

Keyword herb roasted potatoes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories 243kcal

Author Milisa

Ingredients

• 1 ½ pounds baby red potatoes or yukon gold potatoes
• ¼ cup olive oil
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 1 tablespoon fresh thyme rosemary or parsley

Instructions

• Preheat oven to 425°F and line a baking sheet with parchment for easy cleanup.
• Cut potatoes into halves or quarters, keeping them bite-sized for even roasting.
• Toss with olive oil, garlic, salt and pepper until every piece is coated.
• Sprinkle with parmesan cheese, tossing to coat well.
• Spread potatoes out in a single layer on the pan so they crisp instead of steam.
• Roast 25-30 minutes, flipping halfway through, until golden brown.
• Remove from oven and use a spatula to remove the potatoes and crispy cheese bits onto a serving platter. Garnish with fresh herbs.

Notes

Store leftover potatoes in an airtight container in the refrigerator for 3-4 days.

Reheat in a skillet coated with olive oil over medium heat, stirring occasionally until heated through.

Nutrition

Calories: 243kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 613mg | Potassium: 794mg | Fiber: 3g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 2mg

More Delicious Potato Recipes

• Ranch Roasted Potatoes
• Crispy Breakfast Potatoes
• Garlic Dill New Potatoes
• Grilled Garlic Butter Potatoes

The post Parmesan Potatoes appeared first on Miss in the Kitchen.

Why You’ll Love This Recipe

• Ready in under 30 minutes for busy weeknights
• One-skillet side dish with simple ingredients
• Versatile flavor that works with steak, chicken, pork, or pasta

Ingredients for Sautéed Mushrooms

• Olive oil – or butter
• Onion – yellow onion or white onion
• Mushrooms – We used baby bella mushrooms, use your favorite
• Fresh thyme – rosemary or parsley
• Granulated garlic
• Kosher salt
• Black pepper
• Parmesan cheese – or mozzarella cheese

How to Make Sautéed Mushrooms

1. Prep the ingredients – Slice mushrooms, onions and grate the cheese.

2. Cook the onions – Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring often, until softened.

3. Add mushrooms – Stir in sliced mushrooms and cook until they begin to brown.

4. Season – Sprinkle in granulated garlic, fresh thyme leaves, kosher salt, and pepper. Stir and cook for another 2 to 3 minutes.
5. Add cheese – Remove from heat and sprinkle with freshly grated Parmesan.

6. Garnish with Thyme – Once cheese has melted, garnish with thyme and serve immediately.

This easy skillet side dish works with

• Grilled Meats like steak, pork chops, or chicken
• Pasta dishes for an easy Italian-inspired dinner
• Omelets or Breakfast Strata for a hearty breakfast or brunch

These Sautéed Mushrooms with Onions and Parmesan are proof that a simple side dish can still bring big flavor to the table. They’re quick, versatile, and made with everyday ingredients, so you can whip them up any night of the week. Serve them with your favorite main dish and watch them disappear fast.

If you try this sautéed mushrooms recipe, be sure to leave a comment and a star rating — I love hearing how it turns out in your kitchen.

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Sauteed Mushrooms

Quick and easy Sautéed Mushrooms with Onions and Parmesan make the perfect one-skillet side dish. Ready in under 30 minutes and delicious with any meal.

Course Side Dishes

Cuisine American

Keyword easy side dishes, skillet recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 233kcal

Author Milisa

Ingredients

• 16 ounces cremini mushrooms or white mushrooms, sliced
• 1 yellow onion sliced thin
• 3 tablespoons olive oil
• 1 teaspoon fresh thyme plus more for garnish
• 2 teaspoons granulated garlic
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• 1 cup parmesan cheese grated

Instructions

• Add olive oil and onions to a large skillet and place over medium-high heat.
• Cook, stirring occasionally until onions are softened, about 10 minutes.
• Add sliced mushrooms and continue to cook until mushrooms start to brown and liquid has evaporated.
• Season with thyme, garlic, salt and pepper, stirring to combine. Continue to cook another 5 minutes.
• Top with grated parmesan and turn off the heat.
• Serve when cheese has melted and garnish with additional thyme if desired.

Notes

• Use a mix of mushrooms if preferred.
• Swap fresh thyme for rosemary or parsley.
• For extra richness use butter in place of olive oil. 
• Store leftovers in an airtight container in the refrigerator for 2-3 days.
• Reheat in a skillet over medium heat, stirring until heated through.

Nutrition

Calories: 233kcal | Carbohydrates: 10g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 991mg | Potassium: 596mg | Fiber: 1g | Sugar: 3g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 328mg | Iron: 1mg

More Quick and Easy Side Dishes to Try

• Easy Egg Fried Rice – Better than take-out and ready in 20 minutes, perfect for leftovers!
• Mushroom Rice – Packed with flavor and made on the stove-top in 30 minutes for a family favorite.
• Bacon Green Beans – Topped with crispy bacon, these green beans will be your new favorite veggie side!
• More Quick and Easy Side Dishes and Thanksgiving Side Dishes that steal the show

The post Sauteed Mushrooms appeared first on Miss in the Kitchen.

Quick Snapshot

Ready in: 15 minutes
Servings: 6
Best for: Cookouts, potlucks, light lunches, easy dinners

Why You’ll Love This Chickpea Cucumber Salad Recipe

• Cool, creamy, and crunchy –packed with fresh veggies and perfect for hot days
• Easy to prep ahead for meal plans or gatherings
• Packed with flavor from ranch and everything bagel seasoning

Ingredients for Chickpea Cucumber Salad

• Chickpeas (garbanzo beans)
• Cucumbers – I used regular cucumbers and removed the seeds
• Bell peppers – green bell pepper or red bell pepper
• Red onions
• Tomatoes – cherry or grape tomatoes
• Greek yogurt
• Mayonnaise
• Ranch seasoning
• Everything bagel seasoning
• Fresh herbs (like dill, thyme or parsley )
• Salt & black pepper

Step-by-Step Instructions for Chickpea Salad with Cucumbers and Tomatoes

1. Drain and rinse the chickpeas. Pat them dry for best texture.
2. Chop the veggies. Dice cucumbers, bell peppers, red onion, and tomatoes into bite-sized pieces, place in a large bowl.
3. Make the creamy dressing. In a small bowl, whisk together Greek yogurt, mayonnaise, ranch seasoning, everything bagel seasoning, chopped herbs. Add salt and pepper to taste.

4. Toss it all together. Pour the dressing over and stir until evenly coated.
5. Chill and serve. Refrigerate for 20–30 minutes for best flavor, then serve cold.

More Add-Ins

• Grilled chicken, feta cheese, kalamata olives and fresh mint leaves are great additions for a Mediterranean twist.

This Chickpea Cucumber Salad with creamy everything dressing is the kind of dish you’ll want on repeat all summer long—fresh, flavorful, and ready in a flash. Whether you’re meal prepping for the week or whipping up a last-minute side for your next cookout, this salad brings the crunch and the crave-worthy dressing.

💬 Did You Make It?

Leave a comment and star rating below if you tried this Chickpea Cucumber Salad! I love hearing how it turned out for you.

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Chickpea Cucumber Salad

Chickpea Cucumber Salad is a fresh, creamy side dish tossed with crunchy veggies and everything bagel ranch dressing. A quick and easy salad for summer meals!

Course Side Dishes

Cuisine American

Keyword cucumber salad, summer sides

Prep Time 15 minutes minutes

Chill 30 minutes minutes

Servings 6

Calories 254kcal

Author Milisa

Ingredients

• 16 ounces chickpeas rinsed and drained
• 1 cup cucumber seeds removed, chopped into bite size pieces
• 1 cup cherry tomatoes chopped
• 1 cup bell pepper diced, seeds and membranes removed
• 1 cup red onion diced

For the Dressing

• ⅓ cup Greek yogurt
• ⅓ cup mayonnaise
• 2 tablespoons everything bagel seasoning
• 2 tablespoons ranch seasoning
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 2 tablespoons fresh herbs dill, thyme, basil or parsley

Instructions

• Add chickpeas and chopped vegetables to a large bowl.
• In another small bowl, add greek yogurt, mayonnaise, everything bagel seasoning, ranch seasoning, salt, pepper and fresh herbs. Mix well.
• Pour dressing over the chickpeas and vegetables, stir until well combined.
• Cover and refrigerate for 30 minutes or until ready to serve.

Notes

Store chickpea cucumber salad in an airtight container in the refrigerator up to 3 days. Stir before serving. 

• Use English cucumbers or Persian cucumbers for fewer seeds and more crunch.
• Add chicken, feta cheese or avocado for a heartier version.
• Swap out chickpeas with white beans or black beans if preferred.

Nutrition

Calories: 254kcal | Carbohydrates: 30g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 926mg | Potassium: 423mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1058IU | Vitamin C: 43mg | Calcium: 67mg | Iron: 3mg

More Cool & Creamy Salads to Try

• Cucumber Onion Salad is one of our all time favorites to keep in the fridge all summer long.
• Cucumber Tomato Salad can be served as a side dish or chop the veggies up fine and serve it as a relish.
• Pineapple Cucumber Salad is refreshing and delicious with a quick drizzle of extra virgin olive oil and lime juice.
• See more of our quick and easy Cucumber Recipes.

The post Chickpea Cucumber Salad appeared first on Miss in the Kitchen.

We plant a big garden every summer and grow plenty of yellow squash and zucchini. For the perfect summer side dish we love deep fried squash. We also make squash relish and this Jalapeno Popper Zucchini Casserole with our abundance of summer squash.

How to Make Southern Fried Squash Recipe

1. Wash and dry the squash.
2. Using a sharp knife or mandoline, trim ends and discard.
3. Slice into 1/8 inch slices 

4. Mix milk and buttermilk together in a bowl.
5. Mix flour, cornmeal and seasoning salt together in a shallow dish, like a pie plate.
6. Add oil to a large skillet or deep fryer and heat to 350 degrees using a deep fry thermometer. Ideally, you need about an inch of oil to fry yellow summer squash.

7. Dip squash in buttermilk mixture.
8. Coat both sides with flour and cornmeal mixture. Place in a single layer on a baking sheet. 
9. Fry squash in small batches in hot oil, turning to cook on both sides until golden brown.
10. Remove from oil using a slotted spoon or tongs onto paper towels lining a wire rack to drain.

If you are feeding a family, it takes a while to fry each squash slice individually but it is the perfect side dish.  When I’m frying up a batch of squash, the boys make quite a few trips through the kitchen to sneak a bite or two as it comes out of the skillet.

It’s just so irresistible and will go with any meal. You will also like this Fried Okra if you have a big garden or if you’ve been lucky enough to visit the farmer’s market lately.

Of course frying isn’t the only way to cook summer squash, but it is my favorite way to make it. We also love this Parmesan Squash, which is a bit better for you and also so delicious!  

The whole family also loves this Cheesy Squash Casserole for an easy yellow squash recipe. Crispy Okra Fritters also top the list of our favorite quick and easy side dishes.

We love to cook up a mess of squash during the summer months and this fried squash recipe with a crispy cornmeal coating is one of our favorite things to make for a classic southern dish.

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Fried Squash

Fried Squash is a summertime staple in every southern kitchen. This recipe is easy to make with a crispy cornmeal breading that will take you right back to grandma’s kitchen.

Course Side Dishes

Cuisine American

Keyword summer squash, yellow squash recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 421kcal

Author Milisa

Ingredients

• 2 Yellow Squash Sliced thin about 4 cups
• ¼ cup Buttermilk
• ¼ cup Whole Milk
• 1 cup All-Purpose Flour
• 1 cup Cornmeal
• 1 tablespoon Lawry’s Seasoned Salt
• 2 cups Vegetable Oil For frying

Instructions

• Wash and dry the squash.
• Using a sharp knife or mandoline, trim ends and discard. Slice into 1/8 inch slices.
• Mix milk and buttermilk together in a bowl.
• Mix flour, cornmeal and seasoning salt together in a shallow dish, like a pie plate.
• Add oil to a large skillet or deep fryer and heat to 350 degrees using a deep fry thermometer. Ideally, you need about an inch of oil to fry yellow summer squash.
• Dip squash in buttermilk mixture.
• Coat both sides with flour and cornmeal mixture. Place in a single layer on a baking sheet.
• Fry squash in small batches in hot oil, turning to cook on both sides until golden brown.
• Remove from oil using a slotted spoon or tongs onto paper towels lining a wire rack to drain.

Notes

• Storage: Store fried squash in an airtight container in the refrigerator up to 3 days.
• Reheat: Place squash on a parchment lined baking sheet in a single layer. Bake at 375° for 5-8 minutes or until heated through.
• Air Fryer Instructions: Follow instructions for coating squash in batter. Before placing breaded squash into the air fryer basket, spray both sides with olive oil. Air fry a few slices at a time at 370° for 3 minutes, turn and continue to cook another 2-3 minutes until golden brown.
• Freezing: Squash can be breaded and placed on a lined baking sheet and froze for 1-2 hours until frozen solid. Remove from the baking sheet and place in a freezer bag with layers of parchment paper in between. Freeze up to 3 months. Fry from frozen. This method is a great way to preserve fresh squash.

Nutrition

Calories: 421kcal | Carbohydrates: 58g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 1770mg | Potassium: 462mg | Fiber: 6g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 3mg

The post Fried Squash appeared first on Miss in the Kitchen.

Candied carrots or glazed carrots are a great side dish for just about any meal. This easy side dish recipe has incredible flavor and gets a healthy upgrade with maple syrup over brown sugar and using olive oil along with the butter.

Ingredients Needed for Maple Glazed Carrot Recipe

• Carrots
• Olive Oil
• Butter
• Pure Maple Syrup
• Dried Chili Flakes: black pepper works well too.
• Flake Salt
• Fresh Rosemary: Fresh thyme or fresh parsley or your favorite fresh herbs can be substituted.

How to Make Maple Glazed Carrots

1. Scrub carrots and peel if desired. Slice of about 1/4 inch from the ends to remove the tops. Slice carrots on the diagonal into about 3 inch pieces. Large pieces can be cut in half.
2. Line a rimmed baking sheet with 2 layers of heavy duty aluminum foil.

3. Melt butter and mix with olive oil and maple syrup.

4. Place carrots onto the aluminum foil pan and pour the maple syrup mixture over the carrots, toss to coat. Sprinkle with chili flakes.

5. Bake carrots for 50 minutes to 1 hour, stirring every 20 minutes until carrots are tender and sauce is caramelized.

6. Spoon carrots onto a serving dish and garnish with flake salt and fresh rosemary.

Recipe Notes

• Storage: Store leftover carrots in an airtight container in the refrigerator for 2-3 days.
• Reheat: Cook carrots in a pan over medium heat, stirring occasionally until heated through.
• Occasions: Serve glazed carrots as the perfect side dish for Thanksgiving dinner, Christmas dinner, Easter dinner or any special occasion meal.

More Vegetable Side Dishes You Will Love

• Garlic Asparagus
• Bacon Wrapped Sweet Potatoes
• Bacon White Cheddar Corn
• Bacon Green Beans
• Our favorite Thanksgiving Side Dishes

Maple Glazed Carrots are easy enough for a weeknight dinner and delicious enough to add to any holiday table. Oven roasting brings out the natural sweetness of the carrots and makes them perfect to serve along with your favorite proteins like ham, turkey or beef.

Have you tried this recipe? We would love for you to leave a comment and rating below!

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Maple Glazed Carrots

Maple Glazed Carrots is the recipe that will totally change your mind about carrots! Roasted carrots with a butter and brown sugar glaze is a show-stopping side dish for any holiday meal.

Course Side Dishes

Cuisine American

Keyword candied carrots, glazed carrots, holiday side dish

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4

Calories 278kcal

Author Milisa

Ingredients

• 2 pounds carrots
• ⅓ cup pure maple syrup
• 2 tablespoons butter
• 2 tablespoons olive oil
• ½ teaspoon dried chili flakes
• 1 teaspoon flake sea salt or kosher salt
• 1 tablespoon fresh rosemary chopped fine

Instructions

• Preheat oven to 400°.
• Scrub carrots and peel if desired. Slice of about 1/4 inch from the ends to remove the tops. Slice carrots on the diagonal into about 3 inch pieces. Large pieces can be cut in half.
• Line a rimmed baking sheet with 2 layers of heavy duty aluminum foil.
• Melt butter and mix with olive oil and maple syrup.
• Place carrots onto the aluminum foil pan and pour the maple syrup mixture over the carrots, toss to coat. Sprinkle with chili flakes.
• Bake carrots for 50 minutes to 1 hour, stirring every 20 minutes until carrots are tender and sauce is caramelized.
• Spoon carrots onto a serving dish and garnish with flake salt and fresh rosemary.

Notes

• Storage: Store leftover carrots in an airtight container in the refrigerator for 2-3 days.
• Reheat: Cook carrots in a pan over medium heat, stirring occasionally until heated through.

Nutrition

Calories: 278kcal | Carbohydrates: 40g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 786mg | Potassium: 791mg | Fiber: 6g | Sugar: 27g | Vitamin A: 38078IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 1mg

The post Maple Glazed Carrots appeared first on Miss in the Kitchen.

Fried Okra is always a hit at our house and I have made these okra fritters a few times for a new way to enjoy our garden fresh okra and my kids love them. They are a quick and easy side dish to go with just about any meal.

Fritters are a southern staple made of fruits, vegetables, meat or dough that is deep fried until crispy.

Ingredients for Okra Fritters Recipe

• Okra
• Bell Peppers
• Onions – I am using red onions, green onions or yellow onions work too.
• Cornmeal
• All Purpose Flour
• Sugar
• Baking Powder
• Granulated Garlic
• Salt
• Black Pepper
• Milk
• Egg
• Butter
• Lard or Vegetable Oil for Frying

Step-By-Step Directions for Okra Fritters

1. Wash and dry the okra.

2. Slice okra into 1/4 inch slices, dice the bell peppers and onions.

3. In a large mixing bowl, add cornmeal, flour, sugar, baking powder, garlic, salt and pepper. Mix well.
4. Add milk, egg and melted butter. Stir with a wooden spoon until combined.
5. Fold in sliced okra and chopped vegetables.

6. Scoop 1/4 cup of batter and form into a patty. Place on a parchment lined baking sheet. The dough is a little sticky, you can add a bit of flour to your hands to keep the batter from sticking. Place patties onto prepared pan.
7. Heat lard or vegetable oil in a heavy skillet to 350°.
8. Fry okra patties a few at time, with space in between. Fry for 2-3 minutes, turn and continue to cook until golden brown and batter is cooked through.
9. Remove from skillet to a paper towel lined baking sheet.
10. Serve hot or at room temperature.

Recipe Notes and Variations

• Storage: Store leftover okra cakes in an airtight container in the refrigerator 3-4 days.
• Reheat: Place okra patties into a toaster oven or air fryer, cooking at 375° for 4- 5 minutes or until heated through.
• Variations: Switch out the bell peppers for jalapenos for a spicy kick. Stir in 1/2 cup shredded cheese for cheesy okra fritters.
• Baking Instructions: Brush okra patties with butter or vegetable oil and bake at 400° for 15- 18 minutes or until golden brown and fritters are baked through.
• Frozen Okra: Frozen okra will work for this recipe. Thaw and drain, pat dry with paper towels before stirring into the batter.

Tips for Fresh Okra

• Choose smaller okra pods for the most tender okra.
• Fresh okra should be bright green with no black spots.
• Store fresh okra in the refrigerator 2-3 days in a paper bag or a plastic bag with a paper towel.

Favorite Dipping Sauces

• Blooming Onion Sauce
• Chick Fil A Sauce
• Peppercorn Ranch
• Sriracha Comeback Sauce

If you are looking for a new way to enjoy okra, give these crispy Okra Fritters a try for an easy summer side dish that is beyond delicious.
If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Flipboard, Instagram and Facebook!

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Okra Fritters

Okra Fritters are crispy and delicious side dish that will compliment any southern meal. Fried vegetable fritters with the texture and flavor of cornbread filled with okra, onions and bell peppers.

Course Side Dishes

Cuisine American

Keyword okra cakes, okra patties, vegetable fritters

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Calories 303kcal

Author Milisa

Ingredients

• 2 cups okra sliced into 1/4 inch pieces
• ½ cup onion diced
• ½ cup bell pepper diced
• ¾ cup all purpose flour
• ¾ cup cornmeal
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon granulated garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup milk
• 1 egg
• 2 tablespoons butter melted
• 1 cup lard or vegetable oil for frying

Instructions

• In a large mixing bowl, add cornmeal, flour, sugar, baking powder, garlic, salt and pepper. Mix well.
• Add milk, egg and melted butter. Stir with a wooden spoon until combined.
• Fold in sliced okra and chopped vegetables.
• Scoop 1/4 cup of batter and form into a patty. Place on a parchment lined baking sheet. The dough is a little sticky, you can add a bit of flour to your hands to keep the batter from sticking. Place patties onto prepared pan.
• Heat lard or vegetable oil in a heavy skillet to 350°.
• Fry okra patties a few at time, with space in between. Fry for 2-3 minutes, turn and continue to cook until golden brown and batter is cooked through.
• Remove from skillet to a paper towel lined baking sheet.
• Serve hot or at room temperature.

Notes

• Storage: Store leftover okra cakes in an airtight container in the refrigerator 3-4 days.
• Reheat: Place okra patties into a toaster oven or air fryer, cooking at 375° for 4- 5 minutes or until heated through.
• Variations: Switch out the bell peppers for jalapenos for a spicy kick. Stir in 1/2 cup shredded cheese for cheesy okra fritters.
• Baking Instructions: Brush okra patties with butter or vegetable oil and bake at 400° for 15- 18 minutes or until golden brown and fritters are baked through.
• Frozen Okra: Frozen okra will work for this recipe. Thaw and drain, pat dry with paper towels before stirring into the batter.

Nutrition

Serving: 2g | Calories: 303kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 512mg | Potassium: 278mg | Fiber: 4g | Sugar: 7g | Vitamin A: 819IU | Vitamin C: 25mg | Calcium: 106mg | Iron: 2mg

The post Okra Fritters appeared first on Miss in the Kitchen.

If you are tired of making the same side dishes over and over, change up the routine with this fresh and delicious Pineapple Slaw.

Why Make this Pineapple Coleslaw?

• It comes together in about 5 minutes and can be made ahead.
• The pineapple adds sweet and tangy flavor to the creamy slaw that combines for a refreshing salad.
• Coleslaw is a great addition to any weeknight dinner and always a hit for cookouts and potlucks.

Ingredients Needed

• Mayonnaise
• Sour Cream
• Pineapple Juice
• Sugar
• Kosher Salt
• Fresh Ground Pepper
• Slaw Mix – or shredded cabbage and carrots
• Pineapple – fresh or canned (chunks or tidbits), diced
• Cilantro

Step By Step Instructions for Pineapple Slaw

1. Add mayonnaise, sour cream, pineapple juice, sugar, kosher salt and pepper to a large bowl.

2. Whisk together until well combined.

3. Add slaw mix, diced pineapple and chopped cilantro to the dressing and stir until well combined.

4. Cover and chill until ready to serve.

Storage

• Store coleslaw in an airtight container in the refrigerator up to 4 days. Mix before serving.

Serving Ideas for Pineapple Coleslaw

• Top BBQ Pulled Pork Sandwiches or Honey Garlic Chicken Tender Sandwiches.
• Serve with Fish Tacos or Grilled Salmon.
• Great with Barbecue Ribs and Double Cheeseburgers.

Add this quick and easy Pineapple Slaw to your must-try list for a family favorite side dish that is ready in about 5 minutes.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Pineapple Slaw

Pineapple Coleslaw is a fresh and tasty side dish that will jazz up any meal. We love to serve it with anything BBQ, fish tacos or to top burgers and pulled pork sandwiches.

Course Side Dishes

Cuisine American

Keyword cabbage slaw with pineapple, Coleslaw with pineapple, sweet colesalw

Prep Time 5 minutes minutes

Servings 6 Servings

Calories 319kcal

Author Milisa

Ingredients

• ¾ cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons pineapple juice
• 1 tablespoons sugar
• ½ teaspoon salt
• ½ teaspoon fresh ground pepper
• 14 ounces slaw mix shredded cabbage and carrots
• ½ cup diced pineapple
• ¼ cup chopped cilantro

Instructions

• Mix together mayonnaise, sour cream, pineapple juice, sugar, salt and pepper in a large bowl.
• Add slaw mix, diced pineapple and cilantro.
• Mix well.
• Serve immediately or cover and refrigerate until ready to serve.

Notes

Store pineapple slaw in an airtight container in the refrigerator up to 3 days. Stir before serving.

If you don't have slaw mix, use 6 cups shredded cabbbage and 1/2 large carrot shredded.

Nutrition

Serving: 1g | Calories: 319kcal | Carbohydrates: 13g | Protein: 1g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 23g | Cholesterol: 19mg | Sodium: 499mg | Fiber: 2g | Sugar: 11g

More Coleslaw Recipes to Try

• Bacon Ranch Coleslaw
• Homemade Coleslaw
• Sweet Coleslaw

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

This squash casserole is a hearty side dish to add to your weeknight dinners and delicious enough for any holiday gathering. My mom gave me this recipe to try and it was a big hit at our house.

Why Make this Cheesy Squash Casserole?

• A great recipe to use an abundance of summer squash or zucchini.
• The cheesy sauce is sure to be a favorite, even with picky eaters.
• It can be made ahead and it is a large casserole that will feed a crowd.

Ingredients for Squash Casserole

• Yellow Squash or Zucchini
• Bell Pepper
• Onion
• Olive Oil
• Cream of Chicken Soup
• Sour Cream
• Granulated Garlic
• Kosher Salt
• Pepper
• Shredded Cheese
• Butter
• Pepperidge Farms Herb Stuffing Mix or Ritz Crackers

Step By Step Directions for Cheesy Squash Casserole

1. Slice squash into 1/4 inch slices, discarding the ends. Dice the onions and bell peppers.
2. Sauté onions and peppers in a large skillet coated in olive oil over medium heat. Cook 4 minutes, stirring occasionally. Add the squash and continue to cook another 5 – 6 minutes until vegetables are softened. Remove from heat.
3. Meanwhile, In a large bowl, mix cream of chicken soup, sour cream, garlic salt and pepper together.
4. Stir in vegetables and shredded cheese.

5. Melt butter in a pan and mix in the stuffing crumbs or crushed Ritz crackers.

6. Reserve 1/2 cup of stuffing mix and sprinkle the remaining into the bottom of a 9 x 13 inch baking pan.
7. Pour the squash mixture over the crust in an even layer.
8. Sprinkle with remaining stuffing mix.

9. Bake for 25- 30 minutes or until filling is bubbly and crust is golden brown.

How to Store and Reheat

• Store leftover squash casserole in a covered dish in the refrigerator up to 3 days.
• Reheat in a non-stick skillet lightly coated with olive oil over medium heat, stir occasionally until heated through.

Can You Freeze Squash Casserole?

Squash casserole can be frozen. It is best to freeze before you bake the casserole. Make sure you are using a freezer safe container. Wrap with 2 layers of plastic wrap and a layer of aluminum foil. Freeze up to 3 months. Thaw in the refrigerator over night before baking. Be sure to remove the plastic wrap and bake according to directions.

More Squash Recipes You’ll Love

• Jalapeño Popper Zucchini Casserole
• Fried Squash
• Squash Relish
• Ranch Zucchini
• Zucchini Rice Casserole

We also love this easy Corn Pudding for a side dish that goes with everything.

This Cheesy Squash Casserole is a must-try for a filling and delicious addition to any dinner.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Cheesy Squash Casserole

Cheesy Squash Casserole is a southern favorite with layers of squash, onions and bell peppers in a cheesy sauce and a crunchy topping.

Course Casseroles

Cuisine American

Keyword summer side dish, summer squash casserole, yellow squash recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 Servings

Calories 565kcal

Author Milisa

Ingredients

• 8 cups sliced squash
• 1 cup diced onion
• ½ cup diced red bell peppers
• 2 tablespoons olive oil
• 10.5 ounce can cream of chicken soup
• ½ cup sour cream
• 1 tablespoon granulated garlic
• 1 teaspoon kosher salt
• 1 teapoon fresh ground pepper
• 2 cups shredded cheddar cheese
• ½ cup butter
• 4 cups pepperidge farm stuffing mix or crushed Ritz crackers

Instructions

• Preheat oven to 350°.
• Slice squash into ¼ inch slices, discarding the ends. Dice the onions and bell peppers.
• Sauté onions and peppers in a large skillet coated in olive oil over medium heat. Cook 4 minutes, stirring occasionally. Add the squash and continue to cook another 5 – 6 minutes until vegetables are softened. Remove from heat.
• Meanwhile, In a large bowl, mix cream of chicken soup, sour cream, garlic salt and pepper together.
• Stir in vegetables and shredded cheese.
• Melt butter in a pan and mix in the stuffing crumbs or crushed Ritz crackers. Reserve 1 cup of stuffing mix and sprinkle the remaining into the bottom of a 9 x 13 inch baking pan.
• Pour the squash mixture over the crust in an even layer.
• Sprinkle with remaining stuffing mix.
• Bake for 25- 30 minutes or until filling is bubbly and crust is golden brown.

Notes

• Store leftover squash casserole in a covered dish in the refrigerator up to 3 days.
• Reheat in a non-stick skillet lightly coated with olive oil over medium heat, stir occasionally until heated through.
• Freeze casserole before baking. Usea freezer safe container and wrap with 2 layers of plastic wrap and a layer of aluminum foil. Freeze up to 3 months. Thaw in the refrigerator over night before baking. Be sure to remove the plastic wrap and bake according to directions.

Nutrition

Serving: 1g | Calories: 565kcal | Carbohydrates: 35g | Protein: 13g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 70mg | Sodium: 1185mg | Fiber: 3g | Sugar: 9g

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

Made with garden fresh cucumbers, tomatoes and onion all in a sweet and tangy dressing. Delicious served alongside grilled chuck roast, pork chops, chicken or fish. 

The summer temperatures are blazing hot and we’ve been grilling just about every meal. Adding a garden fresh salad to our meals is a simple dinner solution and I love not having to heat up the house. 

Ingredients Needed for Cucumber Tomato Salad

• Cucumber
• Fresh Tomatoes
• Onion
• Fresh Garlic
• White Vinegar
• Sugar
• Kosher Salt
• Pepper

Step By Step Directions for Chopped Tomato Salad

• Dice tomatoes, removing seeds and juice. 
• Next, dice cucumbers, onions and garlic. 

• Place chopped vegetables in a bowl.
• Mix dressing together in a bowl: vinegar, sugar, salt and pepper.

• Pour dressing over vegetables, stirring to mix well. Cover and refrigerate 2 hours before serving. 
• Store cucumber tomato salad in an airtight container in refrigerator up to 4 days. 

Serve Cucumber Tomato Salad with grilled bbq chicken, rump roast or served over grilled sablefish. It is a flavorful and delicious addition to any meal. 

Having a garden is one of my favorite parts of summer and I am always on the hunt for creative recipes using our garden produce. This easy salad was a big hit and I love that it can be made ahead. It’s quick and easy and keeps well for several days. 

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Recipe Tips

We have several varieties of tomatoes growing in our garden and I used them all for this salad. Use any tomatoes that you have on hand. You can also add in chopped sweet peppers or even jalapeños for a spicy kick. 

Add fresh herbs like basil, rosemary or thyme for additional flavor. 

If you are chopping lots of vegetables for salads or soups, this veggie chopper is going to be you new best friend! I use it almost every day and it’s such a time saver. 

I love using Weck Jars for storing summer salads and dressings. 

You might also like this Creamy Cucumber Tomato Salad for a quick and easy side dish. Great flavors with a creamy herb dressing. Another favorite is our White Bean Salad that is flavor packed!

You might also like this easy Chickpea Cucumber Salad for summer and if you need more ideas check out our complete list of Cucumber Recipes.

Add this easy and delicious Cucumber Tomato Salad to the menu this week! It is a guaranteed hit with any meal and so simple to make ahead for meal prep. 

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

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Cucumber Tomato Salad

Cucumber Tomato Salad is one of the most refreshing and delicious dishes you can make this summer. Made with garden fresh cucumbers, tomatoes and onion all in a sweet and tangy dressing. Delicious served alongside grilled beef, pork, chicken or fish. 

Course Salads

Cuisine American

Keyword chopped vegetables salad, marinated cucumber and tomato salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 servings

Calories 76kcal

Author Milisa

Ingredients

• 1 cup diced cucumber seeds removed
• 1 cup diced tomatoes seeds and juice removed
• ½ cup diced onion
• 1 large garlic clove minced
• ⅓ cup white vinegar
• ⅓ cup sugar
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

• Stir cucumbers, tomatoes and onion together in a bowl.
• In a separate bowl, whisk together vinegar, sugar, salt and pepper.
• Pour over vegetables and mix well.
• Cover and refrigerate 2 hours before serving.

Notes

Store in an airtight container in refrigerator up to 4 days.

Nutrition

Serving: 1g | Calories: 76kcal | Carbohydrates: 18g | Protein: 1g | Sodium: 268mg | Fiber: 1g | Sugar: 16g

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