Because I have 3 small children and dozens of french fries stuck between the seats of my car.

But I have an easy roasted red potatoes recipe that is just as addicting as McDonald’s french fries but way more wholesome and practical! They last way longer than 15 minutes, too!

These potatoes are made with a special herb blend and smothered in olive oil and Parmesan cheese. They make the perfect side dish for any dinner. They can be dressed up for a fancy meal or served with just a side of ketchup. Check out the easy recipe:

Prepping the Ingredients for Easy Roasted Red Potatoes

To get the best flavor and texture, it’s important to properly prepare the ingredients for these easy roasted red potatoes.

Step 1: Prep the Potatoes

First, I take about 6-8 small red potatoes and wash them. Then, I cut them into wedges so that they are uniform in shape. It is important to keep the red potatoes relatively close to the same size as each other because it allows for even cooking. No one likes biting into a raw potato!

Step 2: Season the Potatoes

Second, I put all those potatoes into a large bowl and drizzle in 1/4 cup of extra virgin olive oil.

Then I toss in the following:

• 1/2-2/3 cup grated Parmesan cheese.
• 1 Tablespoon of Kosher salt.
• 2 teaspoons freshly ground black pepper.
• 2 teaspoons dried parsley (you can use fresh as well, but sometimes it gets singed in the oven).

I use my hands to mix up the cheesy potatoes so that I know every piece is covered. If you feel like you need more oil or cheese, throw in some more! It won’t hurt them!

How to Roast Red Potatoes

Roasting brings out the rich, savory flavors of these easy roasted red potatoes while achieving that perfect crispy texture.

Step 3: Prepare the Baking Sheet

Now I heat my oven to 400 degrees and line a cookie sheet with foil. Don’t forget to do this part because it makes cleanup soooooooo easy! Then drizzle a little more olive oil on the foil and smear it around.

This is to ensure that the easy roasted red potatoes don’t stick too hard. They will stick, we just want them to be able to break free easily with a fork or spatula.

Here’s a Secret: If you take a bowl of these to a potluck or dinner party, I promise they will disappear. But I’ll tell you right now that if a fight breaks out over the last helping, I am not responsible!

Step 4: Arrange the Potatoes

Then, I pour my potatoes onto the sheet and spread them out so they do not touch each other. This allows air to get between the pieces and gives it that crispy texture that is so yummy!

If you notice that you have too many potatoes, either use another cookie sheet or cook the red potatoes in batches.

How to Make Roasted Red Potatoes Crispy

The crispy golden edges are what make these easy roasted red potatoes so irresistible and full of flavor.

Step 5: Bake for Crispy Perfection

The crispy, cheesy outside on these easy roasted red potatoes is the absolute BEST part! I mean, look at that picture! Can’t you just feel the crunch on your teeth and taste its saltiness?!

The herbs also add a lovely savory bite that makes this the perfect side dish for nearly any entree. But the key to making potatoes crispy is coating and high heat. So you must do these 3 things:

Three Helpful Tips

To achieve the perfect texture and flavor for your easy roasted red potatoes, keep these simple tips in mind:

• Make sure all the potatoes are generously covered in the oil/cheese/herb blend. Not dripping in oil, but enough that all the sides are shiny from the oil.
• Spread the pieces out so they are not touching each other.
• Bake at 400 degrees for 30-35 minutes.

You’ll know the red potatoes are done when you see the crispy edges, they are fork-tender, and there is the most amazing aroma in your kitchen! Even the neighbors will come over and ask what’s for dinner!

What Do Easy Roasted Red Potatoes Go With?

On this particular evening, I served the easy roasted red potatoes with my Crockpot sweet and sour meatballs and some steamed green beans. It’s a really easy, hands-off dinner because the slow cooker and oven do all the work. I’ve also served these potatoes with my easy roasted jerk chicken, Crockpot baby back ribs with homemade rub, and Coca-Cola glazed holiday ham.

But you know what? My kids will eat these with ketchup. So there’s that, lol. 😉

Not only is this dish a breeze to make, but it’s a money saver, too. There have been many nights when my mom brain has shut off, and cooking was the last thing on my mind. So I’ve made these with a few fried eggs for a cheap but scrumptious dinner.

How to Make a Rustic Blend of Vegetables for a Large Group

Did you know that I cater small dinners and weddings? ‘Tis true! And this easy roasted red potatoes recipe is one I use all the time!

My customers love it because it is fresh, delicious, and adds lots of color to the table. Sometimes, I even add other hearty vegetables to the mix in, like carrots and asparagus.

This was one of the rustic roasted vegetable trays I brought to a small wedding a couple of months ago. I made 2 large pans for 30 people, and there were none left!

That just proves how delicious these bad boys are! You, too, can make this dreamy side dish!

Give them a try at your next family dinner or potluck, and then drop me a line about what you thought. Happy cooking, y’all!

P.S. If you enjoyed this recipe, leave me a comment below. I would love to hear your thoughts!

Preparing the Creamy Lobster Mac and Cheese

Creating creamy lobster mac and cheese starts with fresh, flavorful ingredients and a little bit of preparation. This dish combines rich, luxurious lobster with gooey, melted cheese for the ultimate comfort meal. Let’s get started!

Step 1: Baking the Lobster Tails

Start with two large lobster tails.

Turn the tail over and use some sharp kitchen shears to cut a long line from the top of the tail all the way down to the bottom. Stick your finger inside the tail and separate the meat from the cartilage.

You might have to use a little bit of muscle, but the meat should easily begin to pull loose. Move your finger all around the edges and then gently pull the meat out, trying to keep it whole. Brush some melted butter on all sides of the lobster tail and bake them at 375 degrees for about 12-15 minutes. The meat should be 140 degrees if you use a meat thermometer.

Step 2: Preparing the Mac and Cheese

While the lobster cooks, prepare your favorite macaroni noodles al dente. I chose the spiralized noodles for no other reason than that they look pretty in this creamy lobster mac and cheese recipe! 🙂 Elbow or rotini noodles will work fine, too.

You’ll also want to grate 3 different kinds of cheeses: Gruyere, cheddar, and parmesan. You’ll need 1 cup of each. (If you’re afraid that your kids won’t like this more sophisticated cheese, I have a kid-friendly 3-cheese baked macaroni and cheese recipe that my kids gobble up every time.)

Then, in a small saucepan, heat 2 cups of milk. Heat it until it is hot, but don’t allow it to boil.

Then in a large Dutch oven or pot, melt 3 tablespoons of butter and then add in 1/4 cup of flour. Cook this mixture over low heat for about 2 minutes, constantly moving it with a whisk.

While still whisking, add the milk and cook until it is thickened and smooth. Turn the heat off and add the 3 cheeses. In addition, add 1/2 tablespoon of Kosher salt, 1 teaspoon of freshly ground pepper, and 1/4 teaspoon of nutmeg. This seems like a funny spice to add to lobster mac and cheese, but it gives it a soft, nutty flavor with a hint of spice. It’s just enough to make you feel all warm and gooey inside. 🙂

As the cheese begins to melt, pour in the noodles and chopped lobster pieces. I like to keep the lobster pieces big, so there are bite-sized chunks.

Step 3: Assembling the Creamy Lobster Mac and Cheese

Pour the creamy lobster mac and cheese into a casserole dish and sprinkle the top with 1/2 cup of bread crumbs. Bake it at 375 degrees for 25 to 30 minutes or until it is bubbling and the top is crispy. You can also pour this creamy lobster mac and cheese into a freezer-friendly foil tin and freeze it for later. Just thaw in the fridge overnight, let it sit out and come to room temperature, and then cook as normal.

You can also spoon the creamy lobster mac and cheese mixture into individual ramekins and bake it that way. For a fancy meal with guests, I add some chopped bacon to the top.

Serving Your Creamy Lobster Mac and Cheese

Creamy lobster mac and cheese is the ultimate comfort food! If you’re not a seafood type of person, you can easily leave the lobster out or use chicken instead. This is also a great dish to serve at a potluck or dinner party. For more recipe ideas, check out my recipe index. Happy cooking, y’all!

It is so addicting! Not only did it add a crunchy texture to the slider, but the creaminess cooled my tongue from the mild heat in the crab cake. I ended up serving this both in the slider and on the side because it was THAT good. I highly recommend the crab cake recipe! But if you don’t have the time, at least make this incredible slaw for your next side dish or potluck. You will be the talk of the town!

How to Make This Red Cabbage Creamy Coleslaw

Making this red cabbage creamy coleslaw is quick and easy, and the results are absolutely delicious. With just a few simple ingredients, you’ll have a crunchy, flavorful slaw that pairs perfectly with seafood, sandwiches, or as a stand-alone side. Let’s get started!

Step 1: Prep the Cabbage

In a medium-sized bowl, mix together 6 cups of shredded cabbage. This can be any kind of cabbage you like. I prefer to buy both a bag of the premixed green coleslaw and a bag of purple cabbage. I like the pops of color and the variety of textures it adds to the red cabbage creamy coleslaw.

Step 2: Make the Dressing

In a separate small bowl, whisk together 1/2 cup each of mayo and sour cream. I used the light versions of both and saved myself a few calories. Then, put in 2 tablespoons of apple cider vinegar to take it up a notch. Sprinkle in a 1/4 teaspoon each of Kosher salt and freshly ground black pepper. Now, here’s the real kicker: 1 teaspoon of seafood seasoning! Don’t forget this essential ingredient! I promise it makes all the difference!

If you are going to put this red cabbage creamy coleslaw on top of crab cakes, you NEED seafood seasoning. You’ll find it in the spice section at the market, or you can buy Red Lobster’s Seafood Seasoning here. That one is always tried and true.

Step 3: Combine and Mix

Whisk all that glorious dressing together until smooth and creamy, then pour it over your cabbage. Use some tongs to mix the red cabbage creamy coleslaw until every piece is coated in that delicious, tangy dressing. Give it a quick taste because, let’s be honest, you know you want to. Adjust the seasoning if needed.

Step 4: Let It Marinate (or Not!)

If you have the time, this red cabbage creamy coleslaw tastes best if you let it marinate for a few hours or even overnight. But folks, let me be honest. I can’t even remember where I put my coffee cup, let alone to make this creamy coleslaw ahead of time. So I can vouch that this stuff tastes BOMB without marinating. It’s just that it tastes BOMB DIGGITY when you do.

Heidi, the 90s called, and they want their vocabulary back! Geez, you can really tell when I was a teenager, can’t you?! Don’t judge me, you know you watched Saved by the Bell and liked it! 😉

Serve and Enjoy

See, I put the red cabbage creamy coleslaw on my crab cake AND gave myself another portion on the side. Good grief, I probably ate 4 portions of this creamy coleslaw myself. I’m not even exaggerating.

Save this pretty picture for later so you can take a bowl of this to your next potluck! Not a mayo fan? No worries, I have an apple celery coleslaw that is vinegar and oil-based that is knock-your-socks-off delicious. I also have great salads and side dishes on my recipe index. If you need even more recipe ideas, follow me on Pinterest. Happy cooking, y’all!

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Red Cabbage Creamy Coleslaw

Red Cabbage Creamy Coleslaw is a crunchy, tangy side dish made with a mix of red and green cabbage, carrots, and a creamy dressing. Perfect for BBQs, seafood dinners, and as a topping for crab cakes or sandwiches.

Course Side Dish

Cuisine American

Keyword bbq side, Coleslaw, Creamy Slaw, Red Cabbage, seafood side, summer salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 140kcal

Cost $6

Equipment

• 1 medium bowl
• 1 small bowl
• 1 Whisk
• 1 tongs

Ingredients

• 6 cups cabbage shredded — use a mix of green and red/purple cabbage
• 1/2 cup mayonnaise light
• 1/2 cup sour cream light
• 2 tbsp apple cider vinegar
• 1/4 tsp Kosher salt
• 1/4 tsp black pepper freshly ground
• 1 tsp seafood seasoning

Instructions

• In a medium bowl, add 6 cups of shredded cabbage (use a mix of green and red/purple cabbage for color and texture).
• In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tbsp apple cider vinegar, 1/4 tsp Kosher salt, 1/4 tsp black pepper, and 1 tsp seafood seasoning until smooth and creamy.
• Pour the dressing over the shredded cabbage.
• Use tongs to toss everything together until the cabbage is evenly coated with the dressing.
• Taste and adjust seasoning if needed.
• For best flavor, let the coleslaw marinate in the refrigerator for a few hours or overnight. Serve chilled.

Notes

• For extra crunch and color, you can add 1/2 cup shredded carrots to the cabbage mix.
• Light mayonnaise and sour cream are used to reduce calories, but full-fat versions can be substituted.
• Seafood seasoning (like Old Bay or Red Lobster’s) adds a key flavor—don’t skip it if serving with seafood or crab cakes.
• This coleslaw is delicious immediately, but marinating for a few hours enhances the flavor and texture.
• Great as a BBQ side, sandwich topping, or with fried fish and crab cakes.

If I’m going to spend my calories, it’s going to be on something lip-smacking irresistible! So when I discovered this sweet apple celery coleslaw, I was an instant fan. It’s a teeny bit sweeter with a tiny kick of cayenne. It’s basically a salad, but let’s call it coleslaw because I’m in Tennessee now, and “When in Rome…”

Sweet Apple Celery Coleslaw: A Fresh and Flavorful Twist

If you’re looking for a light, crisp, and slightly sweet side dish, this sweet apple celery coleslaw will be your new favorite. It’s quick to make and perfect for everything from family dinners to backyard barbecues. Let’s get started!

Step 1: Combine Fresh Ingredients

Start by grabbing a large mixing bowl to make things easy. Add a bag of premixed coleslaw for convenience, then chop up 3 celery stalks for a nice crunch. Next, dice one sweet apple. This is where the magic happens!

I used a Pink Lady apple for its crisp texture and sweet flavor, but Fuji, Gala, or even the tartness of Granny Smith would work beautifully, too. Feel free to pick your favorite apple to make this coleslaw your own.

Step 2: Prepare the Dressing

For the dressing, combine 1/2 cup of olive oil, 2 teaspoons of Dijon mustard, and 1 tablespoon of sugar. Then add in 1 teaspoon of apple cider vinegar, 1/4 teaspoon of cayenne pepper, and 1/8 teaspoon each of Kosher salt and freshly ground pepper.

Step 3: Emulsify the Dressing

Now, it’s time to emulsify the dressing. Whisk the mixture quickly until it’s fully combined and smooth. Did you know that mini whisks are perfect for jobs like this? They fit into small bowls and make mixing so much easier. If you don’t have one, a fork works just fine too! The goal here is to ensure the dressing has a silky, even texture before you drizzle it over the coleslaw.

Step 4: Toss the Coleslaw

Pour the dressing over the sweet apple celery coleslaw and use a pair of tongs to toss everything together thoroughly. Make sure the dressing coats all the crunchy veggies and apples so every bite is packed with flavor. Tossing with tongs is the best way to keep everything light and fluffy without crushing the delicate apples.

Step 5: Chill and Serve

Your sweet apple celery coleslaw is ready to enjoy! You can serve it right away, but I recommend covering the bowl with plastic wrap and refrigerating it for about 30 minutes to let the flavors meld together. It’s a fantastic side dish for weeknight dinners. It’s also a showstopper on top of burgers, crab cakes, or pulled pork sandwiches.

A Fun Family Recipe to Try

Sweet apple celery coleslaw is so easy a 5-year-old can make it! My little Nevaeh made this all on her own while I worked on the Crockpot baby-back ribs we made to go with it. It was such an easy but delicious meal she could feel a part of. She loves to help me in the kitchen and says that one day she wants to be a “cooker” too.

Need some other side dish ideas? If you like the sweet apple celery coleslaw idea, you may like my apple blue cheese salad, but if you want to go the vegetable route, I would highly suggest 10-minute oven-roasted Brussels sprouts. There are even more ideas on my recipe index and Scrumptious Sides Pinterest Board. Happy Cooking, y’all!

My mom has memories of going to Grandma Ruth’s farm and watching her kill a chicken, pluck it, and then fry it for dinner. Though we don’t kill our own chickens, her recipes remain a treasured legacy.

One of my absolute favorites is her chunky potato salad. My mom has been making this potato salad my whole life, and I have never tasted a better version. There are so many different kinds of potato salad, but I like Grandma Ruth’s best because it’s creamy, chunky, and crunchy from all the pickles. I regularly get cravings for it, especially on warm, sunny days.

Let me show you my Great Grandma’s chunky potato salad secret:

How to Make Grandma Ruth’s Chunky Potato Salad

Making Grandma Ruth’s chunky potato salad is simpler than you might think, and the results are well worth the effort. The key is balancing creamy, chunky textures with just the right amount of crunch and tang.

Step 1: Wash and Boil the Potatoes

First, wash and scrub 6 medium-sized Russet potatoes. Be sure to get all the dirt off so that the water they boil in doesn’t become murky. Grandma Ruth left the skins on the potatoes because it results in a tender spud but doesn’t entirely lose its shape when mashed. Set the potatoes in a large pot covered in water and heat the water until boiling with the potatoes inside.

Continue to boil them at a rolling boil until the insides are tender. This will probably take about 30-35 minutes. I use a fork to test their doneness. If it slides in easily all the way to the middle of the potato, I know they are finished.

Step 2: Prepare the Red Bell Pepper and Pickles

Meanwhile, chop up 1/2 of a red bell pepper and a cup full of dill pickles. Here’s a big secret: use Claussen pickles only! They have the best flavor and most crunch of any pickle because they are not cooked.

Because they are not cooked, you will find them in the refrigerator section of the grocery store rather than in the pickle aisle. Crunch in an otherwise creamy potato salad is a happy texture change when eating this side dish.

Step 3: Peel and Chunk the Potatoes

Once the potatoes are finished boiling, the skins should slide off easily if you want to discard them. But if you like potato skins in your potato salad, just cut them up into small chunks. Leave them chunky.

Step 4: Hard Boil the Eggs

Now, hard boil 4 eggs. Put the eggs in a small saucepan covered with 1 inch of water. Turn the heat on and bring it to a boil. Once at a rolling boil, cover them and remove them from the heat.

Let them sit for 8-10 minutes in the hot water. Then, drain the eggs and let them sit in ice-cold water before peeling them. If you help, here’s a quick video tutorial.

Sometimes, if I want to save a step, I put the eggs in boiling potato water, let them boil for 3 minutes, and then let them sit for 4-5 minutes. But if you are new to hard-boiling eggs, make sure to do this as a separate step.

Once you’ve peeled the eggs, chop them up.

Step 5: Mix the Salad Ingredients

Add the eggs to the bowl with the potatoes, pickles, and red bell peppers.

To the potatoes, add a heaping cup of mayonnaise (I prefer Best Foods or Hellmans Mayonnaise), 1/4 cup of yellow mustard, and 2 teaspoons of Worcestershire sauce. Then, put in 1/2 teaspoon of Kosher salt and 1 teaspoon of freshly black pepper.

Mix it well so everything is thoroughly combined.

Step 6: Add the Pickle Juice

Now, here is Grandma Ruth’s other chunky potato salad secret: Claussen dill pickle juice! Add about 1/4 cup of the pickle juice from the jar. This adds a bit of tang and extra flavor that you just can’t find in any store-bought potato salad.

Step 7: Let It Cool and Serve

Let the chunky potato salad cool in the fridge for several hours, preferably overnight. I think it tastes even better on the second day once the flavors have begun to meld together. But I do admit to eating this while it is still warm. It’s just that my mouth starts salivating for that tangy pickle taste, and I just can’t wait until it cools.

Chunky Potato Salad Serving Suggestions

If you take this chunky potato salad to a potluck or backyard BBQ, everybody is going to ask you for the recipe! It is unforgettable and absolutely one of my favorite foods!

Need some ideas for the main course? I love Grandma Ruth’s chunky potato salad next to a hot sandwich made from slow-cooked 4-ingredient chuck roast. I have also served it next to red pepper jelly and coffee-crusted ham and Crockpot buffalo drumsticks. And speaking of ham, wouldn’t this make a great addition to your Easter menu?

For more recipe ideas, please visit my recipe index or follow my Pinterest Boards below. Happy cooking, y’all!

Whether it’s drizzled over turkey, mashed potatoes, or even stuffing, gravy pulls the whole meal together in one savory, delicious bite. And let’s face the facts: gravy from a packet or jar is just NOT the same. Real Thanksgiving day turkey gravy should be homemade from the turkey drippings, just like Grandma has made for years! Ready to learn how?

How to Make Homemade Turkey Gravy from Scratch

Homemade turkey gravy brings rich, savory flavor to your Thanksgiving table. It ties together all the delicious components of your meal and is made with love, straight from your kitchen.

Step 1: Melt Butter and Add Pepper

Start by unwrapping a stick of butter and placing it in a large saucepan. This is the base of all that creamy, rich gravy goodness. Sprinkle 1/2 teaspoon of freshly ground black pepper right on top of the butter to infuse some flavor as it melts. Set your stove to medium to low heat and let the butter slowly melt down into a smooth liquid. Stir occasionally to prevent any scorching and to ensure the pepper is evenly distributed.

Step 2: Prepare Your Turkey Drippings

While the butter is melting, grab your turkey drippings and juices. Pour them into a liquid measuring cup to see how much you have. You’ll need 2 cups total for this recipe. If your drippings don’t quite add up, no worries! Just top off the difference with chicken broth. Although you can make this gravy entirely with chicken broth, the real magic happens with those rich, flavorful turkey drippings. That turkey fat is what gives your gravy that classic homemade taste we all look forward to on Thanksgiving.

Step 3: Make a Roux

Once your butter has melted completely, it’s time to whisk in the flour to create a roux, which acts as the thickening base for your gravy. Slowly add 1/4 cup of flour to the melted butter while whisking constantly to avoid any lumps. You’ll notice the mixture coming together into a smooth paste as you whisk. It should be golden and fragrant. Keep stirring over medium heat for about 2 minutes to cook out the raw flour taste and deepen the flavor of your roux. This step is key to that velvety texture in your gravy!

Step 4: Add the Turkey Drippings

Now, for the best part… adding the turkey drippings! Slowly pour the drippings into your roux while continuing to stir. The gravy will start to thicken as it cooks, so keep stirring to ensure a smooth consistency. Be patient and stir for several minutes until the gravy reaches your desired thickness. I like to use the “spoon test” to check if mine is ready: dip a spoon into the gravy, and if it coats the back of the spoon smoothly, it’s perfect. Prefer a thinner gravy? Just whisk in a little extra chicken stock until it’s just the way you like it.

Finishing Touches for the Perfect Homemade Turkey Gravy

Pour the warm, homemade turkey gravy into a gravy boat and get ready to wow your guests! There’s nothing like the rich, comforting flavor of freshly made gravy to bring your Thanksgiving dinner together. Homemade turkey gravy isn’t going to get easier or more delicious than that! It’s always the last item I prepare for the table because it tastes best fresh off the stove. But if you need a little extra time, simply leave it on the lowest heat setting to keep it warm while you finish pulling together the rest of your Thanksgiving feast.

Still finalizing your Thanksgiving menu? If you need a turkey recipe, try this Tuscan-style roasted turkey. It’s packed with flavor and comes together in just 3 easy steps.

And, of course, you’ll need the perfect side to soak up that gravy. Don’t miss these creamy Yukon Gold mashed potatoes with a secret ingredient that makes them absolutely irresistible. Happy cooking, y’all!

1. I can make it in 10 minutes.
2. I can prepare it up to 3 days in advance so I can save time on the big day.
3. Its subtle cinnamon warmth and orangey twist both brighten and calm my palate.

With just a few simple ingredients and a quick cooking time, this 10-minute cranberry sauce delivers big flavor with minimal effort. It’s the perfect combination of tangy, sweet, and warmly spiced, making it a must-have addition to your holiday table.

Quick Prep for a Delicious 10-Minute Cranberry Sauce

This 10-minute cranberry sauce comes together in no time, making it perfect for busy holiday prep. Gather your ingredients, and let’s get started!

Step 1: Combine Ingredients

Start by pouring 3/4 cup of white sugar over a 12 oz bag of fresh cranberries in a large bowl or directly in your saucepan. Add 1/2 cup each of freshly squeezed orange juice and water for a bright, zesty base. Grate in 1 teaspoon of fragrant orange zest using a zester or microplane to add a pop of citrus flavor. Finally, sprinkle in a pinch of Kosher salt and a pinch of cinnamon for that warm, spiced touch. If you have cinnamon sticks on hand, toss one in to simmer with the cranberries. It gives a more robust flavor than powdered cinnamon.

Step 2: Cook the Cranberry Sauce

Transfer all the ingredients to a large saucepan and heat them over medium heat. Stir frequently to keep the mixture from sticking or burning. Cook the cranberry sauce for about 10 minutes or until most of the cranberries have burst open. The popping sound is so satisfying, and I like to leave a handful of cranberries whole for added texture. You’ll notice the sauce thickening as it cooks. It smells heavenly, too!

Step 3: Refrigerate and Let It Set

Once the sauce is cooked, pour it into a dish and let it cool before refrigerating. I recommend refrigerating it for at least 3 hours to allow it to firm up and develop its flavors fully. This is one of my favorite dishes to make the day BEFORE Thanksgiving. It’s such a relief to have it ready to go when the holiday hustle begins, and it tastes even better the next day.

Step 4: Add a Decorative Touch

Right before serving, give your cranberry sauce a finishing touch by garnishing it with a thin orange slice or some extra orange zest. It adds a pop of color and makes the dish look even more festive. Seriously, how easy was that? It’s as beautiful as it is delicious!

A 10-Minute Cranberry Sauce That Completes Your Thanksgiving Meal

This 10-minute cranberry sauce has just the right amount of zip to perk up your turkey and add a burst of flavor to every bite. Its tangy-sweet balance and warm cinnamon notes make it the perfect companion to any Thanksgiving spread. Speaking of turkey, have you picked out your recipe yet? I personally adore this easy Tuscan-style roasted turkey. It’s full of bold, savory flavors that pair beautifully with the bright, citrusy twist of this cranberry sauce. Together, they’re a match made in Thanksgiving heaven.

Looking for more holiday inspiration? Browse my Tasty Thanksgiving board on Pinterest for side dishes, desserts, and more.

Wishing you and your loved ones a Thanksgiving filled with joy, laughter, and delicious food. May your table be full, your hearts even fuller, and your memories the sweetest part of the day. Thank you for letting me be a small part of your celebration. Happy Thanksgiving, y’all!

I got the recipe from Baking with Mom, and she claimed these were the BEST baked beans. She was right! I love the smoky, savory, and sweet flavors all mixed into one! The baked beans worked great as a side dish, but they were also wonderful served on top of hot dogs and over tortilla chips.

Let’s Get Cooking Some 30-minute Baked Beans!

Get ready to prepare a dish that’s sure to be a hit at any gathering. With just a few simple steps, you’ll have flavorful 30-minute baked beans that are perfect for sharing.

Step 1: Preheat Your Oven

The first thing you’ll need is to heat your oven to 350 degrees. Then grab two 16 oz cans of Pork and Beans. Pour them both into a large bowl. No need to drain them because you’ll want to keep those yummy juices.

Step 2: Add Some Protein

Next, it’s time to incorporate some hearty goodness! Brown a pound of ground beef or turkey in a skillet over medium heat until fully cooked, breaking it up into small crumbles as you go. Once it’s browned and no longer pink, add it to the bowl with the beans.

This step gives your baked beans a rich, savory boost that pairs so well with the sweet flavors. If you’re looking to keep this dish vegetarian-friendly, feel free to skip the meat. It’ll still be absolutely delicious!

Step 3: Mix in Seasonings and Sweetness

Now comes the fun part, adding all the seasonings and flavor! Measure out 1 tablespoon of ground mustard, 1/2 cup of brown sugar (for that perfect hint of sweetness), 2 teaspoons of cumin (to give it a smoky edge), and 1 cup of ketchup (the ultimate tangy base).

Toss all that goodness into the bowl with your beans and meat (if using). Stir everything together thoroughly until all the ingredients are evenly combined. Don’t skimp on the mixing. You want every bite to be packed with flavor!

Step 4: Bake to Perfection

Once your mixture is ready, grab a 9×9 glass baking pan and pour it all in. Spread it out evenly so it cooks beautifully. Preheat your oven to 350 degrees if you haven’t already, and pop the pan into the oven.

Let it bake for 30 minutes, giving everything time to bubble and thicken. Your kitchen will be filled with an irresistible aroma that practically screams summer cookout vibes!

Step 5: Enjoy Warm and Delicious Baked Beans

When your timer goes off, carefully remove the pan from the oven (it’ll be hot!). The 30-minute baked beans should be bubbling around the edges, looking rich and glossy. Let them cool for just a few minutes. I know it’ll be hard to wait!

Why These Baked Beans Are Perfect for Summer Gatherings

I love the smokey yet sweet flavor of these 30-minute baked beans! Eating these is like the signal that summer has started. I love to eat them next to a juicy hamburger or some Crockpot baby-back ribs, but they also work well as a dip with some tortilla chips or a topping for hot dogs.

The baked beans are best warm out of the oven, but they are still delicious cold or at room temperature. Since they taste good at any temperature, this is the dish I will bring to my church’s potluck picnic. And can I just say how great they taste washed down with a glass of copycat Starbucks iced black tea lemonade? Let me know how you like them! Happy cooking, y’all!

They’re rich, creamy, and have the tiniest hint of tang, thanks to my secret ingredient. I promise you’ll be licking the beaters on your hand mixer before they even make it to the bowl!

Step 1: Prepare and Boil the Potatoes

Start with 6-7 medium-sized Yukon Gold potatoes. You can use any kind of potato, but I prefer Yukon Golds because they are creamier and less grainy than other types. Wash and cube them while you put a large stock pot on to boil.

I prefer to leave the skin on the potatoes because the skin is where the nutrients are, but these Yukon Gold mashed potatoes will be even creamier if you peel them. It’s up to you! Bring the water to a boil and then pour in the potatoes and boil for about 15 minutes or until the potatoes are soft.

Step 2: Drain and Season the Potatoes

Drain the potatoes in a colander and transfer them to a large mixing bowl while they’re still hot. Add a stick of butter (1/2 cup) right away so it begins to melt into the potatoes. Sprinkle in 1 teaspoon of Kosher salt and 1/2 teaspoon of pepper to enhance the flavor. The butter, salt, and pepper will infuse the potatoes with a delicious, savory base, setting the stage for that creamy, irresistible texture.

Step 3: Blend the Potatoes

Add in 1/2 cup of milk (I use 2%) and use a hand mixer to blend the ingredients. Start the hand mixer on the lowest setting so the Yukon Gold mashed potatoes don’t fly out of your bowl, and then slowly turn the speed up as the potatoes smooth out.

Once the potatoes are blended, add in some sour cream. I prefer about 2 tablespoons worth, but anywhere between 1/2 tablespoons and 1/4 cup will give the mashed potatoes a nice bite. This is the secret ingredient that makes everybody want a second helping!

Step 4: Serve and Enjoy

These Yukon Gold mashed potatoes are at their absolute best when served immediately while still warm and fluffy. If I’m preparing them as part of a larger dinner, I always make them last so they stay fresh and piping hot. For a little extra flair, top them with chopped green onions, shredded cheddar cheese, a pat of butter, or even crispy bacon bits.

Whether you dress them up or keep them simple, they’ll steal the show every time. Grab your serving spoon because seconds are pretty much guaranteed!

Perfect Pairings for Yukon Gold Mashed Potatoes

For those special occasions, Yukon Gold mashed potatoes are the perfect side dish. They pair beautifully with a juicy piece of holiday ham, a steak fresh off the grill, or your favorite Thanksgiving turkey. Their creamy texture and rich flavor complement any main dish, making them a standout addition to your holiday table.

But these mashed potatoes aren’t just for the holidays. In my everyday cooking, I love to serve them alongside my Crockpot sweet and sour meatballs or Crockpot buffalo drumsticks. They’re simple enough to whip up on a weeknight but still feel indulgent enough for a Sunday dinner. No matter the occasion, these Yukon Gold mashed potatoes bring comfort and joy to the table.

Think you might make these for Thanksgiving or Christmas this year? Be sure to visit my Tasty Thanksgiving Pinterest Board for even more delicious holiday inspiration. Happy cooking, y’all!

Thankfully, this healthy green bean casserole recipe from Cooking Light has become my new favorite! It delivers all the fresh flavor and creamy goodness of the traditional dish but without any preservatives or MSG. Everything is made from scratch!

Let me show you the side dish you’ll definitely want to include on your Thanksgiving menu this year:

What Makes This Healthy Green Bean Casserole Unforgettable

Green bean casserole is a classic favorite, but this fresh and wholesome version takes it up a notch. Made with real ingredients and no canned soups, it’s a must-have for your Thanksgiving menu or any family gathering.

Step 1: Prepare the Green Beans

Start with 1 pound of haricot verts, also known as French green beans. If these are not available, you can use regular green beans or even drained green beans from a can. Wash them and cut off any ragged ends.

Heat some water in a large sauté pan in order to blanch the green beans. Blanching is a simple process that cooks food just until it is done, and then you immediately stop the cooking process by plunging the food into ice-cold water.

So while the water boils, fill a large bowl with ice water so that it is very, very cold. When the water is at a rolling boil, add the green beans and boil them for about 3-4 minutes or until they are tender. Immediately remove the green beans from the hot water and put them in the ice bath.

Step 2: Prepare the Bread Crumbs

Drain the green beans after they have cooled and pull out a small food processor. (I just use my small Cuisinart food processor.) You need to pulse two pieces of whole wheat bread until coarse crumbles form.

Then chop up a small onion, 1/4 cup of fresh flat-leaf parsley, and 6 oz of mushrooms. If you don’t like mushrooms, you can easily leave them out.

Combine the bread crumbs with the parsley and add 2 tablespoons of grated Parmesan cheese.

Step 3: Make the Bread Crumb Mixture

Stir in one tablespoon of olive oil and 1 teaspoon of minced garlic. Mix it all together so that it is well combined. This will be the topping for the green bean casserole.

Step 4: Sauté the Vegetables

In a cast iron skillet or large oven-safe sauté pan, heat 2 tablespoons of oil and saute the onion and mushrooms. Cook them for about 8 minutes or until they are tender.

Step 5: Make the Sauce

Stir in 1 1/2 tablespoons of all-purpose flour and cook for one minute. Then stir in 1/2 cup of chicken stock, 1/2 cup of milk, and 2 tablespoons of sherry. If you don’t have sherry, you can use any type of wine you have on hand. If you want to leave out the wine altogether, just add in a bit more chicken stock. Bring this mixture to a simmer and cook for 3 minutes.

Remove the pan from the heat and stir in 4 more tablespoons of Parmesan cheese. You’ll also want to add 1/2 teaspoon of Kosher salt, 1/4 teaspoon of ground pepper, and 1/8 teaspoon of nutmeg.

Step 6: Assemble and Bake the Casserole

Add your reserved green beans to the mushroom mixture and coat them thoroughly.

Then sprinkle the breaded mixture on top and bake in a 400-degree oven for 10 minutes. You can also use your broiler for 2 minutes.

Why You’ll Love This Healthy Green Bean Casserole

When I pulled this healthy green bean casserole out of the oven, I knew it was love. It’s creamy and flavorful… what’s not to love?

And then, when I had my first bite, I knew I would never resort to my old sloppy green bean casserole again. I loved that the beans were crisp, not squeaky, and overdone like most recipes. The creaminess from my own sauce was far better than that of any soup manufacturer. And the crunch of the breading was a simple blend of bread and herbs, something way healthier than fried onions (although those French fried onions are pretty amazing!).

I initially served this healthy green bean casserole with a creamy herbed chicken breast, but I think it would be a sensational side for any piece of meat.

It’s definitely being added to my Thanksgiving menu this year! For more savory side dishes, check out my recipe index or my Scrumptious Sides board on Pinterest. Happy cooking, y’all!