Vegetables Archives - Barefeet in the Kitchen

Sweet and Tangy Broccoli Slaw

Mary Younkin — Mon, 25 Sep 2023 08:30:00 +0000

This Broccoli Slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, sweet chewy cranberries, and pecans before being tossed in a light, tangy dressing. You’re going to love all of the different textures in this salad!

Broccoli Slaw

Broccoli slaw served as a side dish makes a nice change from some of the underwhelming mayo and cabbage-heavy coleslaws out there.

I’ve found a great many slaw recipes I like (like this Sweet and Spicy Apple Coleslaw that’s loved by even the coleslaw-averse members of my family) but there’s something extra wonderful about a good broccoli slaw. The crisp broccoli and carrots keep their crunch for days, even after being mixed with the dressing.

Broccoli Slaw Salad

I like my salad recipes abundant with fresh, flavorful ingredients and lots of different textures. Broccoli Slaw is no different! In this version, I added pecans and dried cranberries for a satisfying layer of crunchy fruity nutty goodness.

The finely sliced red onions bring zest, spice, and a gorgeous color to the salad. Be sure to slice the red onion as thinly as possible to get the right texture and balance of flavors in your broccoli slaw.

I can make this recipe again and again and not get tired of it. That’s how I know it’s a real winner.

Broccoli Slaw Recipe

The most labor-intensive part of this slaw recipe is grating the broccoli stalks and carrots into thin matchsticks. You can use pre-grated or sliced carrots to speed up the process and have the salad assembled in the blink of an eye.

You’ll need a total of about 5 cups worth of broccoli matchsticks and tiny florets. I like to use as much of the broccoli stalk as possible and fill out the remaining amount with small broccoli florets.

Every so often, I find bags of grated broccoli stalks in the grocery store and I always buy them. If you can find them, grab them for sure. Having broccoli matchsticks on hand makes this recipe almost ridiculously simple.

Otherwise, I look for the longest broccoli stalks in the grocery store. You’ll need 2 large stalks worth of grated broccoli for this salad.

If I’m cooking broccoli florets as a side dish for dinner (like our favorite Salmon with Spicy Broccoli, for instance), I’ll often set aside the stalks to turn them into broccoli slaw for lunch the next day.

It’s a fantastic way of making sure no part of the vegetable goes to waste.

Broccoli Slaw Dressing

This dressing for broccoli slaw is equal parts tangy and creamy. A simple combo of mayo, lemon juice, salt, and a dash of sugar do their job well, highlighting the fresh flavors of the veggies without overpowering them.

I don’t like my slaws completely swimming in dressing so this recipe makes just enough to lightly coat the whole salad with the flavorful dressing. Unlike some salads where you want to wait until serving to add the dressing, this slaw tastes best after the flavors have mingled for a bit.

Add the dressing to the vegetables then let the slaw chill in the fridge for a little while before serving. Don’t worry–your veggies and pecans won’t get soggy or soft. They’ll absorb the creamy lemony flavor of the dressing while staying crisp.

Kitchen Tip: I use this knife and this covered bowl to make this recipe.

Broccoli Slaw Recipe

Whisk together the mayonnaise, lemon juice, sugar, and salt in a large mixing bowl.
Add the broccoli, carrots, onion, cranberries, and pecans. Stir well to coat.
Refrigerate at least one hour before serving to allow the flavors to mix.

This time of year, I’m all about the summer salads. From classic Southern Style Coleslaw to Dill Pickle and Bacon Potato Salad, from the Pineapple Mojito Fruit Salad to Balsamic Berry Salad, there honestly isn’t a salad that doesn’t thrill me when the weather heats up.

Broccoli Slaw Salad is perfect for every occasion, from picnics to potlucks to a breezy lunch at home.

For a great summer meal, pair this Broccoli Slaw with Filthy Burgers or Hawaiian Chicken Sandwiches. This salad would also be delicious with these Buffalo Chicken Sandwiches from Foodie with Family or Cuban Sandwiches from Saving Room for Dessert.

Broccoli Slaw Recipes

And while we’re talking about broccoli slaw recipes, can I nudge you toward Irresistible Mandarin Broccoli Salad too? (I don’t throw around words like “irresistible” lightly so you know it must be pretty special!)

This simple Broccoli Salad with Grapes is another side dish that even my most broccoli-hating child devoured. My kids ate the whole bowl of salad by themselves in one day–I’d call that a definite win.

Sweet and Tangy Broccoli Slaw

This broccoli slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, sweet chewy cranberries, and pecans in a sweet and tangy dressing.

Course Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 154kcal

Ingredients

Salad Ingredients

12 ounces broccoli stalk and tiny florets see note below, about 6 cups
2 large carrots grated or sliced very thinly into 2" matchsticks, about 2 cups
½ small red onion sliced as thinly as possible and chopped, about ¼ cup
¾ cup sweet dried cranberries
½ cup chopped pecans

Dressing Ingredients

¼ cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons sugar
½ teaspoon kosher salt

Instructions

Combine the mayonnaise, lemon juice, sugar, and salt in a large mixing bowl. Whisk to combine.
Add the broccoli, carrots, onion, cranberries, and pecans to the bowl with the dressing. Stir well to coat.
Refrigerate at least one hour before serving to allow the flavors to meld. This can be made up to two days in advance. Stir again before serving.

Notes

Grate the broccoli stalk or slice very thinly into 2-3″ matchsticks. You’ll need a total of about 6 cups worth of broccoli matchsticks and tiny florets. I like to use as much of the broccoli stalk as possible and fill out the remaining amount with small broccoli florets.

Every so often, I find bags of grated broccoli slaw mix in the grocery store. If they’re available, buy them and make this a lightning fast salad. Otherwise, look for the longest broccoli stalks in the grocery store. You’ll need about 2 large stalks worth of grated broccoli for this salad.

Nutrition

{originally published 6/9/15 – recipe notes and photos updated 9/25/23}

The post Sweet and Tangy Broccoli Slaw appeared first on Barefeet in the Kitchen.

Garlic Butter Sauce

Mary Younkin — Mon, 28 Aug 2023 08:30:00 +0000

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, this Garlic Butter Sauce (a.k.a. Cowboy Butter Sauce) transforms any vegetable into something crave-worthy.

Cowboy Butter Dipping Sauce

This recipe was inspired by a scoop of leftover cowboy butter. And let me tell you, every vegetable dipped in this sauce was very happily devoured. I’ve since decided to keep cowboy butter on hand for all eternity.

My success with the cowboy butter recipe had me wondering whether I could make a cowboy butter dipping sauce. Turns out, you can! The golden elixir it produces is not simply a sauce; it’s a whole experience.

Lemon Butter Sauce for Asparagus

I’ve made this a couple of different ways and I like it best as made below. Yes, you can melt the butter on the stove and simply add the other ingredients to it at that point.

However, I found that the fresh taste of the lemon, garlic, and parsley are best preserved when made as directed, then warmed in smaller portions as needed. If you have a better strategy, I’d love to hear about it.

If you know that you’ll be using a full batch of this garlic butter sauce recipe, make it with whichever method you find easiest. Just remember that once melted, it will not keep as nicely as the compound butter made in this recipe.

You can absolutely use other vegetables with this sauce. But, if you’re looking for a place to start, you can’t go wrong with a side of roasted lemon butter asparagus using this recipe.

Garlic Butter Sauce Recipe

You’ll need the following ingredients to make this recipe:

butter
Italian parsley
garlic
lemon zest
red pepper flakes
black pepper

Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, lemon zest, red pepper flakes, and black pepper. Squeeze half of a lemon into the bowl, and beat until well combined.

Transfer the sauce mixture to an airtight container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass bowl and melt it until it is a liquid.

Use as a lemon butter sauce for asparagus or steak bites, or pour the sauce over vegetables and toss lightly to coat. The butter sauce mixture will keep nicely in the refrigerator for up to two weeks, or until melted.

Garlic Butter Asparagus

This garlic butter sauce took a basic tray of roasted asparagus and transformed it into food heaven. We simply could not stop eating it. About a tablespoon is enough to generously season a pound of garlic butter asparagus.

I recommend stashing a batch of this in the fridge as the perfect way to quickly dress up pretty much any vegetable you are cooking. Whether the vegetables are dipped in the sauce or tossed with it, your taste buds will be happy.

Looking for more incredible dips like this lemon butter sauce for asparagus?

If you’ve never tried Homemade Ranch Dressing before, you are missing out. This is a tangy, flavorful dip that you can make from scratch in just 5 minutes!

Queso Blanco is a creamy, spicy, perfectly smooth and cheesy dip just like they serve at your favorite Mexican restaurant. Queso blanco is a melted cheese dip that’s delicious every which way you eat it.

Oven roasting is my favorite way to cook asparagus. Simple Roasted Asparagus results in slightly crisp and completely tender spears that are neither mushy or soft. And, they’re fabulous with garlic butter sauce.

Swap the butter in this Sauteed Broccoli and Asparagus with Parmesan for cowboy butter sauce and you won’t regret it. It makes a terrific side dish for any meal.

Creamy, spicy, and with just a touch of sweet, Bang Bang Sauce can take literally any vegetable and elevate it. I wouldn’t have believed it a year ago, but this dip is on par with homemade ranch, in my opinion.

Creamy Avocado Sauce is seasoned lightly with salt, pepper, and lime. You won’t believe how simple it is to whip up. It’s absolutely amazing on meat and roasted vegetables.

Garlic Butter Sauce

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, this garlic butter sauce (a.k.a. Cowboy Butter Sauce) transforms any vegetable into something crave-worthy.

Course Condiment

Cuisine American

Prep Time 5

Servings

Calories 211kcal

Ingredients

1 cup butter softened
½ cup finely minced fresh Italian parsley
4 cloves garlic minced
1 lemon zested and halved
¼-½ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper

Instructions

Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, finely minced lemon zest, red pepper flakes, and black pepper. Then, squeeze half of a lemon into the bowl (about 2 tablespoons of juice). Beat again until well combined.
Transfer the sauce mixture to an airtight container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass bowl and warm until liquid.
Dip vegetables or steak bites into the warm butter sauce or pour the sauce over foods and lightly toss to coat. The butter sauce mixture will keep nicely in the refrigerator for up to two weeks.

Nutrition

The post Garlic Butter Sauce appeared first on Barefeet in the Kitchen.

Zucchini Corn Salad with Lime Vinaigrette

Mary Younkin — Wed, 23 Aug 2023 08:30:00 +0000

The sweet crunch of summer corn and crisp slices of zucchini are brightened with a zesty dressing in this Zucchini Corn Salad.

Raw Corn Salad

Many years ago, it was this salad that was one of my first experiences with raw corn. I saw a recipe for raw corn salad in a magazine, did a double take, and had to try it. If you’ve never experienced this vegetable raw, I recommend it!

I love the different flavors of the raw zucchini and corn. With a very light lime vinaigrette, it becomes such a fresh-tasting salad for the summer months. I make it at least once a year when corn is in season.

Zucchini Corn Salad

You might be skeptical of having raw zucchini in your salad. But, trust me on this pairing. The flavors, textures, and colors are all so well balanced. It just works!

Who can deny that the taste of fresh-picked, ripe vegetables is better than vegetables that have been on store shelves for a while? I don’t limit myself to shopping seasonal produce, but this zucchini corn salad does make the most of summer’s vegetables. So, you’ll get to enjoy them while both are at their best.

You’ll need the following ingredients to make this recipe:

fresh corn on the cob
zucchini
lime juice
olive oil
fresh cilantro
salt and pepper

Start by slicing the kernels off of the cobs. Then, quarter the zucchini and slice them thinly. Place the corn and the zucchini in a bowl and set aside.

Add the lime juice and the oil to a small bowl and whisk to combine. Next, drizzle it over the vegetables in the bowl and toss well to coat. Add the cilantro, salt, and pepper and toss again. Taste and adjust seasonings as desired.

Corn Zucchini Salad

Looking for more refreshing sides like this corn zucchini salad?

With crisp lightly roasted broccoli and savory bacon pieces, sweet oranges and tangy onion tossed in the slightly sweet dressing, this Irresistible Mandarin Broccoli Salad will forever be one of my favorites.

Strawberry Spinach Salad is the perfect salad for a summer night. Packed with fresh greens and sweet strawberries, this salad is finished with sliced almonds for just the right amount of crunch.

This Sweet and Tangy Broccoli Slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, chewy cranberries, and pecans before being tossed in a light, tangy dressing.

Sweet, tangy, crunchy Asian Ramen Noodle Salad is a great side dish for summer potlucks, barbecues, or to serve with your dinner any day of the week. I’ve also got my eye on this Cheesy Zucchini Cornbread Casserole. It looks like pure comfort food.

Mexican Street Corn Skillet brings so much flavor to this one skillet meal. Kielbasa sausage is sauteed with sweet onions, fresh corn, and summer squash before being tossed with a creamy street corn style sauce.

This Southwest Chicken Skillet is filled with spicy bites of chicken, fresh sautéed vegetables, plenty of Mexican spices, and a squeeze of lime to keep the flavors fresh and bright.

Raw Corn and Zucchini Salad with Lime Vinaigrette

The sweet crunch of summer corn and crisp slices of zucchini are brightened with a zesty dressing in this Zucchini Corn Salad.

Course Side Dish

Cuisine American

Prep Time 5

Total Time 5

Servings -6 servings

Calories 111kcal

Ingredients

3 ears of corns kernels removed from the cob
1 medium Italian zucchini thinly sliced and cut bite size
1 small Mexican Grey zucchini substitute Italian if unavailable, thinly sliced and cut bite size
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped cilantro adjust more or less to taste (use Italian parsley as a substitution)
½ teaspoon kosher salt adjust to taste
⅛-¼ teaspoon freshly ground black pepper adjust to taste

Instructions

Place the corn and the zucchini in a bowl and set aside. Then, add the lime and the oil to a small bowl and whisk to combine. Drizzle over the vegetables and toss gently to coat.
Add the cilantro, salt and pepper and toss again. Taste and adjust seasonings as desired. Serve at room temperature or refrigerate until ready to serve.

Nutrition

{originally published 8/22/12 – recipe notes and photos updated 8/23/23}

The post Zucchini Corn Salad with Lime Vinaigrette appeared first on Barefeet in the Kitchen.

California Spaghetti Salad

Mary Younkin — Wed, 17 May 2023 08:30:00 +0000

Filled with fresh vegetables, tangy Italian dressing, and delightful twirls of pasta, you’ll want to savor each bite of this California Spaghetti Salad.

Italian Spaghetti Salad

Like so many pasta salads that I love, this one is loaded to the max with fresh vegetables. I like to add about ¾ of a cup of vegetables to the salad for every ounce of pasta (i.e. 6 cups of vegetables for 8 ounces of pasta).

That might sound like a lot, but I promise this ratio won’t result in too many vegetables. This is the best balance I’ve found for maximizing the textures and flavors in this Italian spaghetti salad.

You can make this recipe with any vegetable you enjoy snacking on or eating raw. Just cut the vegetables into somewhat uniform, bite-size pieces. This ensures the maximum variety of textures and flavors in every bite.

If at all possible, try making this salad with homemade Italian dressing. It takes less than five minutes to shake this dressing together, and it makes a world of difference.

California Spaghetti Salad

Something magical happens in each forkful of this pasta salad. Crunchy cucumbers and juicy tomatoes balance the slight bite of red onions and bell peppers.

The dressing is a tangy highlight, with bright notes of lemon and the smooth richness of olive oil. It adds vibrant and irresistible flavor to this California spaghetti salad recipe.

The celery seeds and black olives add their distinct flavors, adding so much depth to this dish. I adore these ingredients. But, this recipe is so versatile, you can tailor it to suit your preference.

As written, this is a vegetarian recipe. But, if you’re like the meat lovers at my table, you’ll be pleased to know that this is a dish that pairs well with pretty much any protein option.

California Spaghetti Salad Recipe

You’ll need the following ingredients to make this recipe:

thin spaghetti
Italian salad dressing
red onion
black olives
tomatoes
bell peppers
cucumber
sesame seeds, celery seeds, and paprika
parmesan cheese

California Pasta Salad

Start by bringing a large pot of water to a boil on high heat. Break the pasta into thirds or quarters (pieces about 2-3 inches long). Cook the pasta according to the package directions. Then, drain and rinse until cold.

While the pasta is cooking, halve the tomatoes and dice the rest of the vegetables. Put the veggies and olives in a large bowl. Then, add the cooled pasta to the bowl.

Pour the Italian salad dressing over the pasta and vegetables. Stir to coat everything in the dressing. Then, sprinkle with seasonings and shredded cheese. Stir again to mix throughout.

Now, if you’ve never tried a homemade dressing with pasta salad, then you absolutely must give it a try. It is so worth the effort. The lemon brightens up the flavors beautifully.

You can serve this dish immediately, or refrigerate until ready to eat. This is a great side to prepare ahead of time. It’s one less thing to worry about when getting dinner onto the table.

I like to garnish this salad with some more freshly shredded parmesan cheese, a pinch of kosher salt, and freshly ground black pepper. But, you could just as easily add bacon bits or toasted sunflower seeds.

Spaghetti Salad

If you like this recipe for California spaghetti salad, you’ve got to try it with Last Minute Chicken. It’s one of my favorite (and fastest) ways to get chicken on my family’s table.

You can also whip up a quick batch of Orange Garlic Shrimp to go with this recipe. Or, you can pair the shrimp with this Asian Pasta Salad, loaded with ten different fresh vegetables. It’s made with another vinaigrette so flavorful, you may be tempted to drink it. Don’t say I didn’t warn you!

These Crispy Pork Bites caught my eye the other day, so I’ve got them on my list to try soon.

And, if you’re looking for other meat options to pair with pasta salad, then I strongly recommend these Asian Steak Bites. And, these Cajun Steak Bites are great for the spice lover at your table.

Looking for some tangy side dishes? This Sweet and Tangy Broccoli Slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, chewy cranberries, and pecans before being tossed in a light, tangy dressing.

Spaghetti Salad

Filled with fresh vegetables, tangy Italian dressing, and delightful twirls of pasta, you'll want to savor each bite of this California Spaghetti Salad.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 247kcal

Ingredients

8 ounces thin spaghetti roughly broken into thirds or quarters, about 2-3 inches long
2 cups grape tomatoes sliced in half
1 English cucumber diced into ½-inch pieces, about 1½ cups
3 red, yellow, orange, or green bell peppers diced into ½-inch pieces, about 3 cups
½ medium red onion sliced very thin and roughly chopped, about ¾ cup
2.5 ounces sliced black olives drained
10-12 ounces Italian salad dressing store-bought or homemade, about 1½ cups
1 tablespoon sesame seeds
½ teaspoon smoked or regular paprika
¼ teaspoon celery seeds
¼ cup freshly grated Parmesan cheese

Instructions

Bring a large pot of water to a boil. Break the pasta as directed, and cook according to the package directions. Drain and rinse the pasta until cold.
While the pasta is cooking, halve the tomatoes and dice the other vegetables. Then, combine the tomatoes, cucumbers, bell pepper, onion, and olives in a large bowl. Add the cooled pasta to the bowl with the vegetables.
Pour the Italian salad dressing over the pasta and vegetables. Stir to coat everything well.
Sprinkle with sesame seeds, paprika, celery seeds, and Parmesan cheese. Stir again to mix throughout. Serve or refrigerate until ready to eat.

Notes

If at all possible, try this with a homemade Italian salad dressing. It makes a world of difference with the flavors here. The lemon brightens it beautifully.

Nutrition

The post California Spaghetti Salad appeared first on Barefeet in the Kitchen.

Sweet and Spicy Roasted Broccoli

Mary Younkin — Mon, 24 Apr 2023 08:30:00 +0000

Honey, Sriracha, soy sauce, and sesame oil are all you need to make this irresistible sweet and spicy broccoli.

Spicy Roasted Broccoli

This Sriracha and honey roasted broccoli was a recipe that I stumbled across many years ago and saved to try sometime in the distant future. The website where I found the recipe isn’t active anymore, but I’m grateful the recipe was once shared there.

We’ve been making this spicy roasted broccoli on a regular basis for years now because it is absolute perfection. The broccoli is tossed with a quick glaze of Sriracha, honey, soy sauce, and sesame oil before being roasted.

It just might be the best broccoli of your life – with a hint of sweet heat, it’s irresistible!

The flavors here are simply wonderful together and the heat from the Sriracha adds the perfect kick to the sweet honey on the roasted broccoli.

Spicy Broccoli

From the very first bite, this honey sriracha broccoli went running, skipping, and jumping to the top of my favorite ways to cook broccoli list. Yep. I liked it that much. I made it three times that first week after I initially made it.

Twice, I ate it all by myself for lunch. Ask me how much I care that my children don’t love broccoli. Nope, not a bit. It’s going to be on the table even more now.

Lucky for them, they don’t have to eat much of it, because I have no intention of wasting any more of this than necessary on their unappreciative little palates.

Sriracha Honey

Despite my kids’ dislike of broccoli in general, they do eat this spicy broccoli without complaints. Considering they normally turn their nose up at the sight of this vegetable, I’m calling that a success.

The honey and sriracha in the recipe make this smell delicious as it’s cooking, which always tempts them to try it again. Me? I can’t get enough of this spicy broccoli and I doubt I’ll be able to wait for more than a day or two to roast another tray of broccoli.

Edited to add: I’ve been making this recipe on a regular basis for over 10 years now. I still love it every bit as much as I did the first time I made it. My kids still don’t love this particular vegetable all that much, but they eat this broccoli more happily than any other. I’m calling that a win for all of us.

Roasting broccoli is the best way to get florets that are tender and cooked through with little crisp bits on the outside. I love to cook broccoli in a pan on the stove, too, like in this pan roasted broccoli with Parmesan recipe, but the flavor and ease of oven-roasting makes it my go-to method most of the time.

It’s so easy to oven-roast broccoli. Simply cut up a head of broccoli into individual florets, toss with oil and your favorite seasonings, and bake at a high temperature for a few minutes.

Whether you roast it simply with a little olive oil and salt or try this spicy broccoli twist, it turns out delicious every single time.

Sesame oil gives this broccoli what I can only describe as a “restaurant quality” flavor. Except I can’t remember the last time I had broccoli at a restaurant that tasted this good, and I’m not joking.

Plus, even with the chopping and time in the oven, this side dish is still faster than ordering takeout delivered!

After roasting the broccoli in the oven, the only other step in this recipe is tossing the cooked vegetables with sliced almonds and green onions.

The sliced almonds and green onions added a wonderful crunch to this side dish along with a hit of flavor that easily puts this at the top of my “new favorite side dishes” list.

Kitchen Tip: I use this sheet pan for this recipe.

Spicy Broccoli Recipe

Preheat the oven to 450°F. In a small bowl or measuring cup, combine the soy sauce, sesame oil, honey, sriracha, and pepper. Pour this mixture over the broccoli and toss well to coat.
Spread the broccoli across the lined baking sheet. Place on the middle oven rack and roast for 8-12 minutes, until the broccoli is tender and the edges are turning brown.
Remove the broccoli from the oven and transfer it to a bowl. Toss with the green onions and the almonds and serve hot.

Side Dish Recipes

If you’re looking for more great ways to eat your vegetables, check out this Asparagus, Bacon, Corn, and Sweet Potato Skillet and these Roasted Brussel Sprouts with Apples and Bacon. Both of those are enormous favorites with my family and with everyone else who tries them.

I have these Grilled Fajita Vegetable Skewers and this Grilled Summer Vegetable Salad on my list for later this month too.

Add a few more vegetables to the pan to make these Roasted Bell Peppers with Broccoli and Summer Squash. I’ve hardly met a vegetable I didn’t love roasted.

Honey Sriracha

Do you put Sriracha on your food? It’s one of my favorite condiments, especially for drizzling on top of Asian dishes. With lots of chili and garlic flavor, it’s also a key ingredient in many of my marinades.

Try Honey Sriracha Cashew Chicken and Honey Sriracha Chicken Bites if you love meals that are both spicy and a little sweet. I can’t get enough of the Honey Sriracha combination!

The sweet heat of these Honey and Sriracha Brussels Sprouts will have everyone devouring these little bites before they make it to the table.

Try pouring this Sriracha Bourbon Barbecue Sauce over chicken, ribs, and all your favorite barbecue meats.

These Sriracha Honey Roasted Green Beans are another roasted vegetable recipe that I love (and my kids enjoyed too–hooray!).

Readers who’ve been with me a while remember that I don’t call a recipe the “BEST” of something unless I really believe it. So you can trust me when I tell you that Sriracha Honey Roasted Broccoli really is the BEST oven-roasted broccoli recipe I’ve ever made.

Enjoy this broccoli as a side dish or toss it into a bowl with glass noodles for a meal all on its own. Again, I just happily ate a whole bowl of this on its own for lunch, so there’s really no wrong way to enjoy your roasted broccoli!

Sweet and Spicy Roasted Broccoli

Honey, Sriracha, soy sauce, and sesame oil are all you need to make this irresistible sweet and spicy broccoli!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 165kcal

Ingredients

1 large head of broccoli cut into bite size pieces, about 6 cups worth
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon honey
1-3 teaspoons sriracha adjust to your preference
½ teaspoon freshly ground black pepper
1 tablespoon sliced almonds
1 green onion thinly sliced

Instructions

Preheat the oven to 450°F. Place the broccoli on a large baking sheet. In a small bowl or measuring cup, whisk together the soy sauce, sesame oil, honey, sriracha, and pepper. Pour the sauce over the broccoli and toss well with your hands to coat.
Spread the broccoli across the lined baking sheet. Roast for 12-15 minutes, until the broccoli is tender and the edges are turning brown.
Remove the broccoli from the oven and transfer to a bowl. Top with the green onions and the almonds and serve hot.

Nutrition

{originally published 1/15/13 – recipe notes and photos updated 8/29/17}

recipe slightly adapted from and with thanks to Rosemarried (website no longer active)

The post Sweet and Spicy Roasted Broccoli appeared first on Barefeet in the Kitchen.

How To Eat Salad Every Day And Like It!

Mary Younkin — Tue, 24 Jan 2023 09:30:00 +0000

Make eating salad as simple as can be with these salad ideas and easy salad recipes for every day of the week. Salad meal prep has never been so easy!

Love these salad recipes? Check out the eBook for How To Eat A Salad Every Day for more fantastic salad ideas, dressings, and tips to simplify your salad making!

With this eBook, if you’re grocery shopping, meal planning, or just trying to eat more salads, you’ll have this information at your fingertips whenever you need it.

“How To Eat Salad Every Day And Like It!” could also be called “My FAVORITE Salads {a.k.a. the Fritos Every Day Diet}.”

This salad meal prep post was first published three years ago and almost immediately it became one of the most popular posts on this site. I’m updating the post today to answer some of the more frequently asked questions.

Many of you have commented on my daily salads that I share on Instagram, and you asked for a post sharing tips for making the daily salad happen.

Salad Ideas

Today I’m sharing all of my favorite salad meal prep tips: the recipes, the toppings, the fillings, and more in one giant blog post. I promise you now, that if you give it a try, this just might rock your salad-eating world.

I made you this video to show how I do this. Be sure to check it out! There are endless salad ideas and so many delicious ways to keep things interesting when you’re prepping salads.

While I’d like to say that I’ve always been a fan of salad, that hasn’t always been true.

Salad Topping Ideas

I’ve always tried to love eating salad, but unless I went to the trouble of making a really great salad (something that often felt like a whole lot of effort in the past), it was hard to get excited about eating a salad most days.

That all changed when I topped my salad with a handful of Fritos for the first time. I know, that sounds completely ridiculous, but I’m telling you now that Fritos are a salad game changer.

Not only does that simple corn chip add great salty flavor and crunch to any salad, the Frito fits perfectly on a fork, it is bite-size, and it’s a fun way to tell all the greens that there is more to the salad life than just vegetables.

Still not convinced? I can’t even tell you how many people have snapped me pictures of their salads with Fritos on top while laughing and telling me that I’m to blame for their newfound love of salads + Fritos.

I swear that there really is no better way to top a salad.

Salad Meal Prep

There are countless ways to make a killer salad completely your own, so I’m sharing some of my favorite salad meal prep tips today. The key for me is to prep all the greens and vegetables for the salads about once a week; I typically do this on Sunday.

It takes me about 30-45 minutes, but in the end, I have lunches made for the week and that keeps my healthy eating on track without having to fuss with it during the week.

I use 6 large containers that I line with a paper towel. The paper towel absorbs moisture and as a result, the greens and other vegetables will stay fresh longer. (I use these containers and these containers to store the prepped salads.)

Easy Salad Recipes

Any combination of the below ingredients will keep nicely for several days in the refrigerator:

chopped greens: typically a mix of romaine, spring mix, spinach, arugula, or butter lettuce (rarely all of them, just whichever ones I have on hand at the time)

tomatoes: sliced or chopped

cucumber: sliced or chopped (I often remove the seeds, but it isn’t required)

corn: canned, frozen, or fresh

bell peppers: sliced thin or chopped small

red onions: sliced thin

green onions: sliced thin

The proteins can be made just for the salads or simply be saved as leftovers from dinners through the week.

Anytime we grill steak or chicken I thinly slice the leftovers and save them for my salads.

I’ll cook and crumble a couple pounds of ground beef or ground turkey seasoned generously with Mexican seasoning mix (store-bought taco seasoning works great too) and then portion it into ½ cup servings and freeze it to use as needed.

Anytime I make pulled pork, I portion the leftover pork into individual containers and freeze them to be reheated for salads.

Protein for Salads

ground beef or ground turkey: cooked and seasoned generously with Mexican spices or taco seasoning

taco meat: with black beans and corn

pulled pork or carnitas: shredded and chopped bite-size

cooked or roasted chicken: shredded or diced

ham: diced

hard boiled eggs: chopped

canned tuna fish: drained well

cooked shrimp or fish

beans: black, kidney, or pinto beans

Salad Toppings

cheese: shredded, diced, or crumbled

avocado: sliced or diced

fruits: diced apples or pears, orange slices, fresh berries

plenty of crunch: croutons, tortilla chips, or my personal favorite Fritos

fresh lime

salt and pepper

salad dressing of your choice: Italian, Poppyseed, White Balsamic Vinaigrette, and the absolute BEST Homemade Ranch Dressing are a few of our favorites.

Meal Prep Salad Ideas

Carnitas (or pulled pork), avocado, cotija cheese, lime, salt, and pepper
Grilled chicken, bacon, hard-boiled egg, cheddar cheese, ranch dressing
Chicken, berries, feta cheese, almonds or walnuts, poppyseed dressing
Tuna fish, strawberries, avocado, lime, salt, and pepper
Chicken or bacon, red grapes, shaved parmesan cheese, candied walnuts, white balsamic dressing
Taco meat, beans, corn, avocado, shredded Mexican cheese blend, lime, salt, and pepper

When Ready To Serve

Warm the protein and chop it bite-size, if needed. Add the protein to the pre-made salad greens and vegetables. Add the toppings of your choice, although Fritos are never optional.

Squeeze lime generously over the salad, sprinkle with salt and pepper. Or toss with your favorite salad dressing.

Love these salads? Check out the eBook for How To Eat A Salad Every Day for more fantastic salad recipes, dressings, and tips to simplify your salad making! (link for the eBook is at the top of this post!)

With this eBook, if you’re grocery shopping, meal planning, or just trying to eat a little bit healthier, you’ll have this information at your fingertips whenever you need it.

Salad Recipes

Make eating salad as easy as can be with these tips for easy salads every day of the week!

Course Salad

Cuisine American

Prep Time 30

Total Time 30

Servings per salad made

Calories 50kcal

Ingredients

VEGETABLE OPTIONS

chopped greens: typically a mix of romaine spring mix, spinach, arugula, or butter lettuce (rarely all of them, just whichever ones I have on hand at the time)
tomatoes: sliced or chopped
cucumber: sliced or chopped I often remove the seeds, but it isn’t required
corn: canned frozen, or fresh
bell peppers: sliced thin or chopped small
red onions: sliced thin
green onions: sliced thin

PROTEIN OPTIONS

ground beef or ground turkey: cooked and seasoned generously with Mexican spices or taco seasoning
taco meat with black beans and corn
pulled pork or carnitas: shredded and chopped bite-size
cooked or roasted chicken: shredded or diced
ham: diced
hard boiled eggs: chopped
canned tuna fish: drained well
cooked shrimp or fish
beans: black kidney, or pinto beans

TOPPING OPTIONS

cheese: shredded diced, or crumbled
avocado: sliced or diced
fruits: diced apples or pears orange slices, fresh berries
plenty of crunch: croutons tortilla chips, or my personal favorite Fritos
fresh lime
salt and pepper
salad dressing of your choice: Italian, Poppyseed, Balsamic Vinaigrette, and Ranch Dressing are a few of our favorites.

Instructions

Salad Meal Prep

Prep the vegetables and place in serving size containers. (I use these containers and these containers to store prepped salads.) Add a paper towel to each box to help the produce last longer. Place in the refrigerator until ready to eat.

When Ready to Eat

Warm the protein of your choice and chop bite-size, if needed. Add the protein to the pre-made salad greens and vegetables.
Add the toppings of your choice. Squeeze lime generously over the salad and sprinkle with salt and pepper, or drizzle with your favorite salad dressing.

Notes

Vegetable Options: any combination of the vegetable ingredients will keep nicely for several days in the refrigerator.

Try topping your salads with these combinations:

Carnitas (or pulled pork), avocado, cotija cheese, lime, salt, and pepper

Grilled chicken, bacon, hard-boiled egg, cheddar cheese, ranch dressing

Chicken, berries, feta cheese, almonds or walnuts, poppyseed dressing

Tuna fish, strawberries, avocado, lime, salt, and pepper

Chicken or bacon, red grapes, shaved parmesan cheese, candied walnuts, white balsamic dressing

Taco meat, beans, corn, avocado, shredded Mexican cheese blend, lime, salt, and pepper

Don’t forget to add plenty of crunch to each salad!

Nutritional info will vary – calories are calculated here for vegetables alone. The additional toppings you choose will vary the numbers.

Nutrition

Calories: 50kcal

{originally published 1/7/17 – recipe notes updated 1/24/23}

With this eBook, if you’re grocery shopping, meal planning, or just trying to eat a little bit healthier, you’ll have this information at your fingertips whenever you need it.

The post How To Eat Salad Every Day And Like It! appeared first on Barefeet in the Kitchen.

Roasted Sweet Potatoes and Brussels Sprouts with Bacon

Mary Younkin — Thu, 29 Dec 2022 09:30:00 +0000

Roasted sweet potatoes and Brussels sprouts are pure awesomeness from start to finish. Adding salty bacon and a splash of vinegar makes this one heck of a fantastic side dish.

I served these Brussel sprouts and sweet potatoes with balsamic glazed meatloaf (a family favorite!) and this easy creamed corn. The whole family loved this meal!

If I’m lucky enough to have any of this recipe remaining after a meal, I very happily call it my lunch the following day.

I’m always in favor of using as much fresh produce as possible for pretty much every meal. Sweet potatoes are a favorite with my family and we use them in as many recipes as possible.

Roasted sweet potatoes are my middle son’s favorite potatoes. I frequently use sweet potatoes in breakfast skillets. Topped with an egg, that’s a savory breakfast that always makes me smile. Roasted Potatoes with Bell Peppers and Onions are great for skillets as well.

Last but not least, these Vanilla Bean Whipped Sweet Potatoes have been Sean’s favorite Thanksgiving dish ever since we were dating. (With no added sugars and just the sweetness of the potatoes, Sean chooses a second serving of these potatoes over dessert most of the time.)

You’ll need the following ingredients to make these roasted Brussel sprouts and sweet potatoes:

bacon
Brussels sprouts
sweet potatoes
kosher salt
freshly ground black pepper
white balsamic vinegar

Brussels sprouts and potatoes are a terrific combination however you make them. Balsamic, bacon, and sweet potatoes are another pairing that I love. So, this recipe? It pulls everything we love together in a mouth-watering side dish.

Roasted Brussels Sprouts and Sweet Potatoes

To make these roasted Brussel sprouts and sweet potatoes, start by preheating the oven to 425°F. Arrange the bacon in a single layer on a large baking sheet. Bake for 15 minutes, until almost cooked through, but not yet crispy.

Remove the bacon pieces from the tray and set them aside on a paper towel lined plate.

Transfer the sweet potatoes to the baking sheet and toss with a spatula to coat in the bacon grease.

Sprinkle generously with salt and pepper. Spread the sweet potatoes across the sheet and roast for 20 minutes.

While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle them with olive oil. Season well with salt and pepper.

When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and scoot them to the sides of the baking sheet.

Roasted Sweet Potato and Brussels Sprouts

Add the Brussels sprouts to the baking sheet and spread across the pan. Return the pan to the oven and roast for 12 minutes.

Remove from the oven, stir the vegetables gently, and add the partially cooked bacon to the baking sheet along with the sweet potatoes and Brussels sprouts.

Return to the oven and roast for an additional 8 minutes. The bacon should be crisp and the sweet potatoes and Brussels sprouts should be slightly crisp on the outside and fork-tender.

Drizzle with vinegar and toss to coat. Serve warm.

COOK’S NOTE: Pay attention to the size of the potato pieces for this recipe. If the pieces are much larger than ½-inch, the cooking time will be longer than noted above.

White potatoes may be substituted for the sweet potatoes in this recipe. Fresh green beans or asparagus can be substituted for Brussels sprouts in this recipe.

Traditional balsamic may be substituted for white balsamic vinegar in this recipe.

Roasted Sweet Potatoes and Brussels Sprouts

Salty bacon, sweet potatoes, and caramelized Brussels sprouts are combined in this fantastic side dish.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 192kcal

Ingredients

10 ounces bacon, (8-10) slices, cut into 1-inch pieces
1 1/2 pounds medium Brussels sprouts, trimmed and halved, about 4 cups worth
2 medium sweet potatoes, peeled and chopped into 1/2-inch pieces, about 4 cups worth
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon white balsamic vinegar

Instructions

Preheat the oven to 425°F. Arrange bacon in a single layer on a large baking sheet. Bake for about 10 minutes, until cooked through, but not yet crispy.
Remove the bacon pieces from the sheet and set aside. Place the sweet potatoes on the baking sheet and toss with a spatula to coat in the bacon grease. Spread the sweet potatoes across the sheet and roast for 20 minutes.
While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle with olive oil. Season well with salt and pepper.
When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and flip them over. Add the Brussels sprouts to the baking sheet. Stir to combine and spread everything across the baking sheet. Roast an additional 20 minutes.
Add the partially cooked bacon to the baking sheet with the sweet potatoes and Brussels sprouts and roast an additional 10-15 minutes. The bacon should be crisp and the sweet potatoes and Brussels sprouts should be slightly crisp on the outside and fork-tender.
Drizzle with vinegar and toss to coat. Serve warm.

Notes

Pay attention to the size of the potato pieces for this recipe. If the pieces are much larger than ½-inch, the cooking time will be longer than noted above.

White potatoes may be substituted for sweet potatoes in this recipe. Fresh green beans or asparagus can be substituted for Brussels sprouts in this recipe.

Traditional balsamic may be substituted for white balsamic vinegar in this recipe.

Nutrition

{originally published 11/2/20 – recipe notes and photos updated 12/29/22}

Disclosure: I partnered with Meijer (my favorite grocery store ever!) to share this dish with you several years ago. This remains one of our favorite Brussels sprouts recipes. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts and opinions are my own.

The post Roasted Sweet Potatoes and Brussels Sprouts with Bacon appeared first on Barefeet in the Kitchen.

Spinach Apple Salad with Honey Cider Dressing

Mary Younkin — Mon, 21 Nov 2022 09:30:00 +0000

Crisp baby spinach, spring mix lettuces, tart apples, sweet raisins, crunchy almonds, and the ultimate honey cider salad dressing are combined to create a fantastic Spinach Apple Salad.

I made this salad three times within a month the first time I made it. And in the years since then, this salad has made frequent appearances in my home.

Spinach Apple Salad

The Honey Cider Dressing is wonderfully tangy and sweet and the combination of those flavors with the rest of the Spinach Apple Salad immediately made this one of my all-time favorite salads.

And that says something because this parsley salad with oranges and the apple walnut salad with blueberries are big favorites too. There’s just something unforgettable about a fresh salad filled with fruits and tossed in a tangy sweet dressing.

I was determined to serve this with my Thanksgiving dinner a few years ago. So, I played with several different ways to make the salad in advance and still keep the apples fresh.

(Like most people I know, making as many of the Thanksgiving dishes as possible in advance keeps me the happiest!)

Everything I tried initially, changed the flavor of the salad too much. Fortunately, apple cider vinegar did the trick and after 36 hours in the fridge, the salad still had apples that were crisp, white, and tasting like fresh apples.

Honey Apple Cider Vinegar Dressing

In a small glass bowl, warm the honey and the vinegar in the microwave. Stir together until the honey dissolves. Combine the mayonnaise, mustard, onion, parsley, and oil in the pitcher of an electric blender.
Add the honey mixture and blend until thoroughly combined. Chill in the refrigerator until ready to serve.

Spinach Apple Salad Recipe

In a skillet over medium heat, toast the almonds (or caramelize them if you’re feeling fancy!) until they are fragrant and browned. Remove from the heat and set aside to cool.
In a large bowl or on a platter, combine the spinach, lettuces, raisins, almonds, and apple slices. Sprinkle with parsley. Lightly drizzle the salad with approximately half of the prepared dressing just before serving. Store the remaining dressing in the refrigerator.

Recipe adapted from and with thanks to Apron Appeal.

Make Ahead Directions

To prepare this in advance: I recommend treating the apples to avoid browning. As you are slicing them, place them directly into a small bowl filled with 2 cups of cold water and ¼ cup apple cider vinegar.

Soak the sliced apples for about 5 minutes and then drain. Blot dry with a cloth or paper towels and then store in an airtight container until ready to assemble the salad.

Spinach Apple Salad with Honey Cider Dressing

Crisp baby spinach, spring mix lettuces, tart apples, sweet raisins, crunchy almonds, and the ultimate honey cider salad dressing all combined to create a fantastic fall salad.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 351kcal

Ingredients

Salad Ingredients

4 oz baby spinach leaves
4 oz spring mix lettuces
1 cup raisins
¾ cup sliced almonds, toasted
3 granny smith apples very thinly sliced, I cut medium size apples into about 40 slices each
2 tablespoons fresh Italian parsley

Honey Cider Dressing Ingredients

3 tablespoons apple cider vinegar
3 tablespoons honey
⅓ cup mayonnaise
1 tablespoon dijon mustard
1½ tablespoons yellow onion finely minced
1½ tablespoons fresh Italian parsley chopped
½ cup light flavor olive oil
½ teaspoon kosher salt adjust to taste

Instructions

Dressing Instructions

In a small glass bowl, warm the honey and the vinegar in the microwave. Stir together until the honey dissolves. Combine the mayonnaise, mustard, onion, parsley, oil, and salt in the pitcher of an electric blender.
Add the honey mixture and blend until thoroughly combined. Taste the dressing and add salt as desired. Chill in the refrigerator until ready to serve.

Salad Instructions

In a skillet over medium heat, toast the almonds (or caramelize them if you're feeling fancy!) until they are fragrant and browned. Remove from the heat and set aside to cool.
In a large bowl or on a platter, combine the spinach, lettuce, raisins, almonds, and apple slices. Sprinkle with parsley.
Lightly drizzle the salad with approximately half of the prepared dressing just before serving. Store the remaining dressing in the refrigerator.

Notes

Nutrition

{originally published 11/15/11 – recipe notes and photos updated 11/21/22}

The post Spinach Apple Salad with Honey Cider Dressing appeared first on Barefeet in the Kitchen.

Corn Pudding Casserole

Mary Younkin — Mon, 10 Oct 2022 08:30:00 +0000

Corn Pudding is beloved throughout my family. I grew up eating my mom’s corn pudding for every holiday and plenty of Sunday dinners in between.

My siblings and I have been known to sneak the leftover corn casserole out of my mom’s house and I’ll even admit to “accidentally” bringing home my sister’s share of the leftovers (along with mine) once upon a time.

Corn pudding is a nostalgic dish for me, for sure, as perhaps it is for you. But if you’ve never tried it before, or if it’s been a few years, I know you’ll be as pleased with this side dish as I am.

Corn Pudding

Corn pudding is especially popular in the American south. It’s become widely eaten all over the United States not only because it’s delicious but because of how easy and inexpensive it (or “puddin’ corn” as it’s sometimes called in the south) is to make!

This is not a pudding in the dessert sense, although it is sweet. Corn pudding is more like a cross between a savory custard and a dish of warm creamed corn.

My favorite way to serve corn pudding is with turkey, chicken, or ham, along with green beans, and boiled baby potatoes.

Corn Pudding Casserole

My mom’s classic recipe includes a box of cornbread mix, as does just about every other corn casserole recipe I’ve seen. I started playing with the recipe, determined to come up with a version that didn’t require that boxed mix.

Jiffy Corn Pudding Casserole

This simple side dish is rich, creamy, sweet corn deliciousness that is unforgettable. My kids begged for seconds and would have happily eaten even more.

Even though I didn’t reach for the prepackaged box of Jiffy cornbread mix, this corn pudding tasted just as good as my mom’s. In fact, to be honest, I think it tastes even better.

If you haven’t tasted it before, you might be cringing at the thought of combining corn with anything and then calling it pudding, but I’m telling you that it works. Not one person I have ever served this to has failed to love it.

Corn Pudding Recipe

Instead of a boxed cornbread mix, this recipe calls for a combination of cornmeal and either potato starch and brown rice flour (for a gluten free pudding) or all purpose flour.

These dry ingredients are added to a mixture of eggs, butter and canned cream corn. Sour cream provides even more moisture while sugar brings sweetness to this dish. After spreading everything in the pan, the whole pudding gets baked for just under an hour.

This side dish feels special enough to serve at Thanksgiving dinner but is also a welcome sight any day of the year. We eat it as a side dish often and I also love the leftovers for breakfast, lunch or as a snack.

You can slice the finished pudding into squares and serve it like cornbread or scoop ladles full of it into bowls. However, you choose to serve it, be prepared for lots of compliments!

This is a comforting and satisfying dish that never fails to put a smile on my face. I can’t wait for you to give this recipe a try and let me know how you like it!

Corn Side Dishes

It’s no secret how much we love corn and these corn side dishes are some of our favorites. If you like creamed corn, you should definitely give Rudy’s Slow-Cooker Creamed Corn a try next time you’re in the mood. Another Creamed Corn recipe I have my eye on it this homemade Creamed Corn with Bacon from Crunchy Creamy Sweet.

If you’re looking for more unique ways to cook and serve corn, try Skillet Mexican Street Corn with Squash and Kielbasa, Elote Dip, and Jalapeno Corn Coleslaw for some fun new side dishes.

Homemade Corn Pudding

Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.
Whisk together the eggs and the sugar and then add in the sour cream, creamed corn, and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve.

Can You Freeze Corn Pudding?

Yes! You can freeze corn pudding. Let it cool completely and then cover tightly before freezing. Individual portions may also be sliced and frozen separately.

Do You Eat Corn Pudding Hot or Cold?

Corn Pudding is typically served warm, however, I can’t resist the leftovers straight from the fridge.

Can You Reheat Corn Pudding?

You bet! Just place a serving on a plate and microwave until warm. Alternatively, the whole casserole may be frozen, thawed, and then reheated (covered with foil) in the oven at 300°F.

Want a stress-free Thanksgiving dinner? Find out what you can make-ahead and follow the timeline to get it all done on time! Are you a list maker? Do you love having a plan for everything and then checking things off? If so, this post is for you.

Corn Pudding {traditional and gluten free recipes}

Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 212kcal

Ingredients

4 eggs
½ cup sugar
½ cup sour cream
30 ounces creamed corn (2 cans)
4 tablespoons butter melted and slightly cooled
½ cup all-purpose flour* plus 2 tablespoons
6 tablespoons cornmeal
2 teaspoons baking powder
¼ teaspoon kosher salt

*Gluten-Free Alternative

½ cup brown rice flour
2 tablespoons potato starch

Instructions

Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.
Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

Nutrition

{originally published 10/3/13 – recipe notes and photos updated 10/10/22}

The post Corn Pudding Casserole appeared first on Barefeet in the Kitchen.

Southern Green Beans with Potatoes and Bacon

Mary Younkin — Wed, 05 Oct 2022 08:30:00 +0000

Tender green beans, baby potatoes, smoky bacon, and sweet onions are perfectly combined in this irresistibly classic southern side dish.

Southern Green Beans

It goes without saying we are a meat and potatoes kind of family. Adventurous eaters with tastebuds that favor the southwest, but put a classic, filling meal on the table and my crew of boys are ready to dive in

I served these Southern Green Beans and Potatoes along with our favorite Crispy Oven Baked Chicken. It was the perfect pairing, because the chicken finished cooking just as the potatoes were tender. The meal was a hit with my whole family.

When my friend Melissa (of Melissa’s Southern Style Kitchen) told me she was writing a cookbook, I told her I wanted to be first on her list to review it. When I received my advance copy I couldn’t stop flipping through it and drooling over everything.

The cookbook, Melissa’s Southern Kitchen, was released a few years ago and you can find it here on Amazon or countless other retailers. I have loved cooking so many of the family recipes that she shared.

Whether you are looking for a full Sunday dinner or a casual weeknight supper, there is a recipe here for every occasion.

With recipes like Melissa’s unforgettable Buttermilk Fried Chicken, BLT Macaroni Salad, Pecan Praline Baked Brie, and so many others, I have had a lot of fun trying these recipes.

Green Beans with Bacon and Potatoes

bacon
onion
whole green beans
chicken stock
granulated garlic or garlic powder
kosher salt
ground black pepper
baby potatoes
butter

Southern Green Beans Recipe

Kitchen Tip: I use this knife and this 9×13 baking dish to make this recipe.

Cook the bacon and drain on a paper towel, reserving the bacon grease. Add the bacon grease to a dutch oven or large pot on the stove over medium-high heat. Add the onion to the pot and cook for 2-3 minutes, until softened.
Add the green beans, chicken stock, 1 teaspoon granulated garlic, and ½ teaspoon kosher salt. Stir and cover. Reduce the heat to low and simmer for 15 minutes.
After 15 minutes, sprinkle the green beans with ½ teaspoon granulated garlic. Arrange the potatoes over the green beans. Dot with butter and sprinkle with the remaining salt and pepper. Cover and continue simmering for 25-30 minutes, until the potatoes are fork tender.
Stir gently and transfer to a serving dish. Crumble the bacon and sprinkle it over the green beans and potatoes.

Southern Side Dishes

Side dishes are one of the best things about gathering with friends and family. I can in fact make an entire meal out of just sides. Speaking of which, I have quite a few favorites you need to check out.

Garlic Butter Roasted Carrots are caramelized carrots with slightly crisp edges in a garlic honey butter sauce. This vegetable side dish will steal the show on your plate.

Green Chile Queso Potatoes are smothered in a gooey green chile queso cheese sauce. The rich sauce makes them extra dreamy.

Sweet corn, crisp bell peppers, salty bacon, a splash of hot sauce, and lime are all tossed together in a simple sauce to make this Creamed Corn with Peppers and Bacon.

This Asparagus Skillet is a delightful combination of sweet potatoes, fresh corn, asparagus, and bacon with a drizzle of balsamic.

Southern Green Beans with Potatoes and Bacon

Tender green beans, baby potatoes, smoky bacon, and sweet onions are perfectly combined in this irresistibly classic southern side dish.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 290kcal

Ingredients

½ pound bacon cooked (3-4 tablespoons grease reserved)
1 small onion diced
2 pounds whole green beans ends trimmed
1½ cups chicken stock
1½ teaspoons granulated garlic or garlic powder divided
1 teaspoon kosher salt divided
½ teaspoon freshly ground black pepper divided
2 pounds baby potatoes halved
2 tablespoons butter

Instructions

Cook the bacon and drain on a paper towel, reserving the bacon grease. Add the bacon grease to a dutch oven or large pot on the stove over medium-high heat. Add the onion to the pot and cook for 2-3 minutes, until softened.
Add the green beans, chicken stock, 1 teaspoon granulated garlic, and ½ teaspoon kosher salt. Stir and cover. Reduce the heat to low and simmer for 15 minutes.
After 15 minutes, sprinkle the green beans with ½ teaspoon granulated garlic. Arrange the potatoes over the green beans. Dot with butter and sprinkle with the remaining salt and pepper. Cover and continue simmering for 25-30 minutes, until the potatoes are fork tender.
Stir gently and transfer to a serving dish. Crumble the bacon and sprinkle it over the green beans and potatoes. Enjoy!

Notes

As originally written, Melissa’s recipe called for the bacon to be cooked in the pot on the stove. However, I’m nothing if not a creature of habit, so I cooked my bacon in the oven. I added a spoonful of bacon grease to the pot and started from there. (I keep bacon grease in a jar in my refrigerator, but you could cook easily cook the bacon first and use that grease.)

I used a combination of baby red and Dutch yellow potatoes. Any potato will work for this recipe, just make sure the pieces are roughly the same size so that they will finish cooking at the same time.

Nutrition

{originally published 5/24/16 – recipe notes updated 10/14/22}

The post Southern Green Beans with Potatoes and Bacon appeared first on Barefeet in the Kitchen.