Maple Bacon Brussels Sprouts, pan seared, cooked until tender with sweet maple syrup and crispy bacon. Simple, delicious side dish.
Once upon a time brussels sprouts used to be the vegetable people loved to hate. No longer the Most Hated Vegetable in America, they’re enjoying a new-found popularity.
These ;Maple Bacon Brussels Sprouts are pan sautéed, infused with the flavor of sweet maple syrup and crispy, salty Applewood smoked bacon and are practically guaranteed to win over even your pickiest eater.
A simple side dish that tastes anything but.
Crockpot Stuffing ~ my family’s favorite old fashioned bread stuffing with sausage made entirely in the slow cooker. Frees up oven space for easy holiday entertaining!
Whether you call it a crockpot or a slow cooker, making homemade stuffing this way is a game changer. For everyone who has hosted a big dinner, you know there’s never enough oven space. Enter: Crockpot Stuffing.
This Crockpot Stuffing recipe takes my family’s favorite sausage stuffing recipe easy side dish. It frees up oven space – something we never seem to have enough of.
Old fashioned bread sausage stuffing ~ easily the most popular holiday side dish. Moist inside, crispy bits outside thanks to a simple trick that’ll keep your crockpot stuffing from getting mushy.
Slow Cooker Applesauce ~ easy homemade 4 ingredient applesauce. Make it just as you like – chunky or smooth. Using a variety of sweet and tart apples, this recipe is the best!Whether you call it a slow cooker or a crockpot, this is the easiest way to make the BEST homemade applesauce.
Not that we’ve transitioned from bathing suits to sweaters and cute boots next up is trips to the cider mill for warm donuts and crisp cool apple cider and fresh apples.
Muffin Tin Potato Stacks with gouda cheese. Buttery, thinly sliced potatoes layered with smoked gouda cheese baked single serve in muffin tins until tender with crispy golden edges.
If you love potatoes as much as I do, you’ll be all over these Muffin Tin Potato Stacks with layers of buttery potatoes thinly sliced, creamy gouda cheese and hints of fresh lemon and thyme. The stacks are baked until tender with crispy golden edges.
They’re a hit at holiday time, but simple enough to enjoy all year.
Air Fryer French Fries ~ the BEST hand cut air fried crispy French fries using just one teaspoon of oil are easy to make. Less fat, less calories, more flavor.Do you have a special fondness for French fries from the fair or amusement park? Crispy, golden outside, fluffy inside, salty. Mmmm.
This post is all about how to make French fries in an air fryer including how thick to slice the potatoes, how long to cook them and tips for getting the golden, crispy fries we crave.
Air Fryer French Fries cook in just a few minutes in just one teaspoon of oil. I seasoned mine with ranch (which I personally think should have its own food group), but if you’re going for a classic taste, just season with salt.
Read on for all this must-have kitchen appliance can do! From French Fries to Chicken Taquitos to spicy wings and lots of other game changing meals, party snacks and even desserts.
Pesto Tortellini Salad ~ easy 5 ingredient cold salad made with cheese tortellini, tomatoes and fresh mozzarella tossed with bright, herby pesto. Perfect for parties; easy enough to make any night. For meatlovers, add prosciutto or soppressata!
For me, Memorial weekend kicks off the start of summer even though the calendar says otherwise. Barbecues, swimming and the beginning of a whole new menu that includes some cold salads I haven’t seen in months.
My 9 year old neighbor insists summer starts on the last day of school. Long days playing outside, watching for the ice cream truck and staying up a later at night. Who could argue with that?
For a foodie, the return of some favorite foods is like an old friend, especially this Pesto Tortellini Salad. Even though I haven’t seen it in months, we pick up right where we left off.
Grilled Potatoes in Foil ~ ranch seasoned diced potatoes and onions grilled in foil until tender and browned, topped with bacon and gooey melted cheddar cheese then finished off with a dollop of sour cream. This easy hobo pack is ideal for camping but can also be made in the oven.
Today we’re going old school to a recipe I used to make years ago so often we burned out on them. I resuscitated the potatoes later on a camping trip to the Upper Peninsula of Michigan. My friend added onions to the foil packet and from that day forward they were dubbed Fletcher Potatoes after our friends.
I’m going to go out on a limb and say that most people won’t search Google for Fletcher Potatoes so even though I’ve added even more goodness to an already delicious side dish, I went with a basic name that spells out exactly what they are: Grilled Potatoes in Foil because why overcomplicate things?
Sauteed Corn with Bacon ~ cooks in 10 minutes ~ sweet corn, crispy bacon, bell peppers and fresh basil for an easy summer side dish.
Once corn is ‘in season’ here in the Midwest, it’s literally everywhere. Driving up north you’ll come upon one roadside stand after another selling this delicious piece of summer for literally pennies an ear. You can’t beat it.
This side dish incorporates sweet corn with crispy salty bacon and fresh herbs in an easy corn recipe you can enjoy all summer.
Italian Pasta Salad ~ this easy recipe combines cheese-stuffed tortellini and bursting with flavor from all your antipasto favorites: salami, pepperoni, cheese, peppers, olives and onions dressed in a simple homemade vinaigrette.
Even if the weather hasn’t officially said summer, this salad does. We’ve had our fill of cold days and plates loaded with comfort food.
It’s time for summer fare, dips in the lake, toasted s’mores, staying out after the streetlights come on and Italian Pasta Salad with tortellini and the BEST Italian salad dressing.
Brown Butter Honey Glazed Carrots ~ tender carrots oven roasted and glazed in a delicious nutty, brown butter honey-garlic sauce.
Almost every family has a picky eater. Mine ate peanut butter and jelly every single day of first grade. Growing up, she stubbornly refused to eat a vegetable other than corn and potatoes. She called carrots “the devil’s vegetable”.
She loved chicken (still does) and couldn’t pass up a french fry if her life depended upon it (still can’t). For the record, she still won’t eat a carrot but if you do and you’re looking for a simple, gourmet level side dish, this is it.