Easy Side Dish Recipes For All Occasions! https://thenovicechefblog.com/recipes/side-dishes/ Delectable everyday recipes for the whole family! Tue, 25 Nov 2025 19:17:33 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://thenovicechefblog.com/wp-content/uploads/2020/07/cropped-whisk-32x32.png Easy Side Dish Recipes For All Occasions! https://thenovicechefblog.com/recipes/side-dishes/ 32 32 Roasted Acorn Squash https://thenovicechefblog.com/roasted-acorn-squash/ https://thenovicechefblog.com/roasted-acorn-squash/#comments Tue, 16 Sep 2025 17:35:44 +0000 https://thenovicechefblog.com/?p=162851 This sweet-and-spicy Roasted Acorn Squash is topped with crunchy pumpkin seeds, crispy sage, fresh citrus, and pomegranate. With perfectly caramelized edges, it’s a must-try side dish for Fall! This sweet and spicy roasted acorn squash is anything but basic! I’ve made a lot of roasted squash recipes over the years, but this sweet and spicy […]

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]]> This sweet-and-spicy Roasted Acorn Squash is topped with crunchy pumpkin seeds, crispy sage, fresh citrus, and pomegranate. With perfectly caramelized edges, it’s a must-try side dish for Fall!

Slices of roasted acorn squash topped with pomegranate seeds, toasted pumpkin seeds, and fresh sage leaves are served on a white plate with a fork next to the dish.

This sweet and spicy roasted acorn squash is anything but basic! I’ve made a lot of roasted squash recipes over the years, but this sweet and spicy version is hands-down my favorite.

That buttery glaze with cinnamon, smoked paprika, chili powder, and just the right amount of brown sugar, hits all the right notes. Especially once paired with fresh orange zest, crispy sage, and pumpkin and/or pomegranate seeds on top.

Slice, roast, season, and toss it into the oven – this squash is secretly easy to make in less than an hour. It’s the kind of side dish that gets more compliments than the main course!

Overhead view of labeled ingredients for roasted acorn squash recipe on a gray surface: sage, oil, brown sugar, pumpkin seeds, ginger, smoked paprika, chili powder, cayenne, cinnamon, butter, salt, pepper, orange, pomegranate, and two acorn squash.

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

  • Acorn Squash: Look for squash with deep green skin and no soft spots; the ridges can make slicing tricky, so take your time and use a sharp knife.
  • Brown Sugar: You can use light or dark depending on how rich you want the flavor. You can also swap it for maple syrup, but I personally prefer the caramel-like flavor from brown sugar.
  • Orange: Freshly squeezed orange juice and orange zest add a great citrus pop to brighten up the dish. It really brings all the flavors together and I highly recommend not skipping it! When you grate the orange zest, be sure to only grate the bright orange skin – and not the bitter white pith below it.
  • Spices: The sweet and spicy flavor comes from a cozy mix of cinnamon, ginger, smoked paprika, and a touch of heat from the chili powder. If you want even more heat, feel free to add a pinch of cayenne!

Optional Toppings

The toppings truly take this squash to the next level! Toasted pumpkin seeds add crunch and a nutty flavor that balances the soft squash. However you can also use the fresh seeds from the acorn squash – just season and roast them for a zero-waste option. 

The pomegranate arils bring juicy pops of tartness that contrast the sweetness and spice. And if you have fresh sage, a quick toast brings out a rich, earthy flavor that’s the perfect finishing touch. The combo of the two makes the dish look stunning with a bright pop of red and green.

Each topping adds its own layer of texture and flavor, but you can mix and match based on what you have. You can also add crumbled goat cheese (or feta cheese) for a creamy addition.

A close-up of roasted squash garnished with pomegranate seeds, pumpkin seeds, and fresh herbs on a silver serving utensil, with more squash on a platter in the background.

How To Bake Acorn Squash

If you’ve never had roasted acorn squash with a sweet and spicy twist, get ready to be hooked. Below are a few tips, scroll down to the printable recipe card for full instructions!

No need to peel. The skin of acorn squash becomes soft and totally edible once roasted, so you don’t have to peel it. If you’re not a fan of the texture, you can always peel it after roasting.

Use a sharp and sturdy knife. Acorn squash has tough skin and deep ridges. A good cutting board with a towel underneath can help keep the squash stable as you cut it.

If your squash is really hard to cut, pop it in the microwave for 2 to 3 minutes. It softens just enough to make slicing safer and easier.

Sliced acorn squash on a foil-lined baking sheet, topped with brown sugar and drizzled with a spiced sauce mixture, ready to be baked.
Sliced roasted acorn squash with caramelized edges on a foil-lined baking sheet, viewed from above. Some seeds and part of a pomegranate are visible in the corners.

Scoop out all the seeds and stringy bits: A sturdy spoon or an ice cream scoop works great for cleaning out the inside. Save the seeds if you plan to roast them!

You want the squash soft but not mushy. If your squash slices are thicker than ½ inch, add a few extra minutes to the roasting time and check for tenderness with a fork.

Add garnishes for layers of flavor and texture! It’s not just about looks, the pomegranate arils, seasoned pumpkin seeds (or acorn squash seeds!), orange zest, and crispy sage make it shine.

Sliced roasted acorn squash garnished with crispy sage leaves, pumpkin seeds, and bright pomegranate arils, served on a decorative white platter.

Prepare in Advance

If you’re serving this for a holiday or dinner party, you can even prep everything ahead of time.

Prep the squash ahead of time, make your sauce, and store everything separately in the fridge. Then all you have to do is assemble and roast when you’re ready.

If you choose to pre-roast the squash, warm the squash in the oven just before serving. Be sure to only add the toppings when you are ready to serve, so they stay crisp and fresh.

A close-up of roasted squash garnished with pomegranate seeds, pumpkin seeds, and fresh herbs on a silver serving utensil, with more squash on a platter in the background.
Print

Roasted Acorn Squash

Sweet and spicy with perfectly caramelized edges, this Roasted Acorn Squash is the ultimate fall side dish!
Course Side Dish, Vegetable Sides
Cuisine American
Keyword acorn squash in oven​, acorn squash recipe​, baked acorn squash​, baked acorn squash recipe​, roasted acorn squash, roasted acorn squash recipe​
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 244kcal
Author Jessica

Ingredients

  • 2 large acorn squash
  • 6 tablespoons butter melted
  • 4 to 6 tablespoons brown sugar  divided
  • 1 orange you will use both the juice and zest
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder 
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • Pomegranate arils optional garnish

Seasoned Roasted Pumpkin Seeds (Optional Garnish)

  • 4 tablespoons pumpkin seeds  or the leftover seeds from acorn squash!
  • 1 teaspoon olive oil 
  • ½ teaspoon salt 
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika
  • Pinch of cayenne pepper

Crispy Sage Leaves (Optional Garnish)

  • 1 teaspoon olive oil
  • fresh sage leaves

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper (or foil and spray with non-stick cooking spray).
  • Cut each of the squash in half and scoop out the seeds. Then cut the squash into half inch slices. Lay the slices on the prepared baking sheet. 
  • In a small bowl, whisk to combine the melted butter, 2 tablespoons brown sugar, orange juice, cinnamon, smoked paprika, chili powder, ginger, and salt. Drizzle the mixture over the squash slices, then sprinkle the remaining brown sugar on top.
  • Place in the oven and bake for 25 to 30 minutes, until fork tender.
  • Place the squash on a serving plate and sprinkle the fresh orange zest over the top. Garnish with pumpkin seeds, pomegranate arils, toasted sage leaves, as desired.

Seasoned Roasted Pumpkin Seeds

  • Place the pumpkin seeds in a small bowl. Add the olive oil, salt, pepper, smoked paprika and cayenne, tossing to coat. Spread on a baking sheet and bake for about 15 minutes (at 400°F) until slightly toasted. You can roast these at the same time as the squash in the oven!

Crispy Sage

  • Heat the oil in a skillet over medium heat. Once hot, add the sage leaves in a single layer. You want to just toast them slightly, about 30 seconds. Watch carefully as they burn quickly! Once crisped, transfer them to a paper towel lined plate to drain.

Notes

Store leftovers: Once cooled, transfer to an airtight container and store in the refrigerator for up to 5 days.
Reheat: Reheat in the microwave until warmed through. Keep in mind – you don’t want to heat the Pomegranate seeds!

Nutrition

Serving: 1 serving | Calories: 244kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 297mg | Potassium: 594mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1234IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 2mg

Categories:

More Fall Dishes To Try

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]]> https://thenovicechefblog.com/roasted-acorn-squash/feed/ 1 Crescent Roll Veggie Pizza https://thenovicechefblog.com/ranch-veggie-bars/ https://thenovicechefblog.com/ranch-veggie-bars/#comments Tue, 20 May 2025 20:02:51 +0000 https://thenovicechefblog.com/?p=21584 Crescent Roll Veggie Pizza is an easy-to-make appetizer or snack that’s colorful, crunchy, and always a hit! The flaky crescent roll base is topped with a tangy ranch cream cheese layer and a medley of fresh vegetables. Recipe Rundown: What To Know I’m always amazed at how quickly these veggie pizza bars disappear. This timeless […]

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]]> Crescent Roll Veggie Pizza is an easy-to-make appetizer or snack that’s colorful, crunchy, and always a hit! The flaky crescent roll base is topped with a tangy ranch cream cheese layer and a medley of fresh vegetables.

Two square pieces of fresh veggie pizza with crescent rolls stacked on a white plate.

Recipe Rundown: What To Know

  • Quick: Start to finish, this veggie pizza is ready in 30 minutes.
  • Great Texture: Soft crust, creamy filling and lots of crunchy veggies!
  • Simple To Make: All you need is a baking sheet, knife, and a mixing bowl.
  • Crowd-Pleaser: Loved by both kids and adults alike.
  • Easy Ingredients: Uses readily available, simple ingredients.
  • Make-Ahead Friendly: Best made in advance — perfect for a party!

I’m always amazed at how quickly these veggie pizza bars disappear. This timeless recipe brings back fond memories of 90’s potlucks and family reunions. Whether it’s a potluck, game day party, or even a Christmas gathering, this easy appetizer recipe is always the most popular! They are perfect for balancing heartier appetizers like my grape jelly meatballs or cheesy warm spinach puffs. For a larger gathering, consider making a double batch of this veggie pizza as it is truly addictive and always goes fast!

⭐ Test Kitchen Approved ⭐

Veggie pizza bars with crescent rolls and ranch spread on a 2-tiered serving tray.

“Made these vegetable pizza bars for a family BBQ and even the kids loved them — which is saying something, since they usually run from anything green. I made them the day before and they had the perfect soft crust and the vegetables stayed crispy!” — Brittany, busy mom, chicken wrangler, and homesteader.

Learn more about our Test Kitchen ➔

A flat lay of labeled ingredients for this veggie pizza recipe with crescent rolls arranged in bowls: chopped carrots, broccoli, cauliflower, cream cheese, sour cream, mayo, ranch seasoning, and a roll of crescent dough on a white board.

Key Ingredient Notes

This is a super budget-friendly recipe — you won’t find anything listed here that’ll break the bank. Below are a few of the key ingredients with any notes or substitutions. Check the printable recipe card below for measurements!

  • Crescent Rolls: The seamless sheets or rolls both work just fine, but I find it a lot easier to use the sheets. If you use the rolls, make sure to press the seams together with your fingers before baking.
  • Cream Cheese: Give it time to soften to room temperature before using so it mixes together easily with the other ingredients. Regular or low-fat both work just fine, it depends on how creamy you want your filling to be.
  • Mayo and Sour Cream: I like to use a combination of the two for the perfect creamy and tangy flavor once combined with the cream cheese. However, if you prefer, you can use all sour cream or all mayo instead. Or you could even lighten them up by using plain greek yogurt.
  • Ranch Seasoning: Remember that we’re using the dry powdered ranch seasoning mix here, not the dressing!
  • Vegetables: I like to use a medley of fresh broccoli, cauliflower, and carrots. Do NOT use frozen veggies that have been thawed — the texture will be all wrong!
A hand holding a square piece of crescent roll veggie pizza topped with broccoli, cauliflower, and carrot slices over a creamy ranch layer with a soft crust. More veggie pizza pieces are blurred in the background.

Tips For Making Crescent Roll Veggie Pizza

After rinsing your veggies, make sure to pat them dry to prevent any excess moisture on the pizza as it can make it soggy. Important Tip: Make sure to allow the baked crust to cool completely before adding the cream cheese spread to prevent it from melting. If you need to speed this process up, feel free to pop the crust in the fridge or freezer for a few minutes.

Keep in mind that this veggie pizza will need to chill in the fridge for a few hours before serving. This helps the crust to become softer as it melds with the cream cheese mixture. It also makes it much easier to cleanly slice the bars as the cream cheese mixture will firm up once chilled. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

A golden-brown rectangular baked crescent dough sits in a metal baking pan on a cooling rack, with a light blue cloth partially visible in the corner.
Press the crescent dough into a 9×13 dish and bake until golden brown.
A white bowl filled with cream cheese, sour cream, and ranch seasoning mixture with green herb flecks. A gray spoon is partially submerged in the mixture, resting on the side of the bowl.
Combine the cream cheese, sour cream, mayo, and ranch seasoning.
A rectangular baked crescent roll dough topped with a layer of creamy ranch and cream cheese mixture, placed on a wooden cutting board against a light background. A blue cloth is partially visible on the lower left corner.
Spread the cream cheese mixture over the cooled crescent crust.
A close-up of a rectangular vegetable pizza with crescent roll dough crust topped with a creamy ranch sauce, sliced carrots, broccoli florets, and cauliflower, displayed on a wooden cutting board.
Top with fresh chopped vegetables and refrigerate until ready to serve.
Rectangular crescent roll veggie pizza slices topped with fresh broccoli, cauliflower, and carrot rounds are arranged on a sheet of parchment paper.

Frequently Asked Questions

Can I use a flavored cream cheese?

Sure! I would stick with a savory cream cheese, like chive, jalapeño, dill, or garden vegetable. Adding the dry ranch seasoning at the end, to taste.

Can I use different vegetables?

Absolutely! Use any of your favorite fresh vegetables that you enjoy raw, like radishes, cucumbers, bell peppers, etc. Just ensure they are chopped into small, manageable pieces.

What’s the best way to cut veggie pizza into squares?

A large, sharp knife or a rolling pizza cutter works best. For cleaner edges, wipe the blade clean between cuts.

How far in advance can I prepare this veggie pizza?

I have prepared them up to 24 hours in advance and they have held up great! Just make sure you wrap them tightly and keep them chilled until serving time. I find they taste the freshest when sliced within a few hours of serving, so the crescent dough crust stays soft.

Can I add cheese?

Yes, I have seen them served this way at a few potlucks over the years! Just sprinkle on a little shredded cheddar cheese, or crumbled feta or goat cheese, on top with the veggies.

Two square pieces of fresh veggie pizza with crescent rolls stacked on a white plate.
Print

Crescent Roll Veggie Pizza Recipe

This Crescent Roll Veggie Pizza is an easy-to-make appetizer with a tangy ranch cream cheese layer and crunchy fresh vegetables sprinkled on top.
Course Appetizers & Snacks
Cuisine American
Keyword crescent roll veggie bars, veggie bars
Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 30 minutes
Total Time 53 minutes
Servings 15 Squares
Calories 192kcal
Author Jessica- The Novice Chef

Ingredients

  • 1 (8 oz) can crescent rolls or crescent sheets
  • 8 oz cream cheese softened
  • ½ cup mayo
  • ½ cup sour cream
  • 1 oz dry ranch seasoning mix or about 3 tablespoons
  • 2 cups chopped broccoli florets
  • 2 cups chopped cauliflower florets
  • 2 cups chopped carrots

Instructions

  • Heat oven to 375°F. Spray a 13×9 pan with non-stick spray. Unroll crescent rolls and place dough in prepared pan and press it into shape. You might have to mess with it a little to get it to fit, but it will fit with a little pressing to the edges. If using regular crescent rolls, be sure to use your fingers to seal the perforated edges. 
  • Bake for 13 to 15 minutes or until golden brown. Set aside to cool for at least 10 minutes, until just slightly warm and no longer hot to the touch.
  • While crust is cooling, in large bowl with a hand mixer or spoon, beat the cream cheese until it is smooth and creamy. Add in the mayo, sour cream, and dry ranch seasoning mix, stirring until well combined.
  • Spread cream cheese mixture evenly over the crust and top with the chopped veggies. Cover and refrigerate for at least 30 minutes, or until ready to serve. When ready to serve, cut into squares with a sharp knife or a pizza cutter.

Video

Notes

How to Store: Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the crust from getting soggy, you can place a paper towel underneath the slices to absorb any excess moisture. It’s best enjoyed cold, so no reheating is necessary.

Nutrition

Serving: 1 square | Calories: 192kcal | Carbohydrates: 11g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 377mg | Potassium: 164mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3182IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 0.4mg

Categories:

More Easy Appetizer Recipes To Try

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]]> https://thenovicechefblog.com/ranch-veggie-bars/feed/ 13 Pickle de Gallo https://thenovicechefblog.com/pickle-de-gallo/ https://thenovicechefblog.com/pickle-de-gallo/#comments Wed, 19 Feb 2025 13:00:00 +0000 https://thenovicechefblog.com/?p=154735 Calling all pickle lovers – Pickle de Gallo is here to change your life! This salty, crunchy, pickle dip is loaded with dill pickles, cucumbers, bell peppers, red onions, jalapeños, and more. What Makes This Pickle de Gallo Recipe So Good? Key Ingredients Besides the pickles, everything else in this pickle de gallo recipe comes […]

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]]> Calling all pickle lovers – Pickle de Gallo is here to change your life! This salty, crunchy, pickle dip is loaded with dill pickles, cucumbers, bell peppers, red onions, jalapeños, and more.

Tortilla chips are placed around a full bowl of pickle salsa.
Jessica's Notes

My Pickle Salsa Obsession

I may love this pickle de gallo even more than my homemade pico de gallo recipe… and if you know me and my Texas roots, that’s a pretty huge deal! I was first introduced to pickle de gallo at a friend’s pickle themed birthday party. I brought my easy pickle cheese ball recipe, and while it won first place, I personally couldn’t stay out of this zesty pickle dip!

While my favorite vessel for this dip are some crunchy tortilla chips, make no mistake – I could eat this stuff with a spoon. It’s also great served on top of my air fryer hot dogs or cheese-stuffed air fryer burgers!

Satisfy your pickle cravings with more of my favorite pickle recipes like my crispy fried pickles and creamy dill pickle pasta salad.

What Makes This Pickle de Gallo Recipe So Good?

  • Flavor Packed: Crunchy dill pickles are tossed with colorful fresh veggies, pickle brine, cilantro, garlic, and zesty lime juice.
  • Quick and Easy: With just 10 minutes of prep time, this easy salsa only requires some chopping!
  • Perfect For Making Ahead: I’ve found that it’s even better the next day because the flavors have more time to meld together.
  • Kid Approved: My pickle loving kids can’t get enough of this stuff! The best part? They’re getting plenty of veggies, too.
Ingredients for pickle de gallo recipe in order from top to bottom: jalapeño, salt, cucumber, red bell pepper, lime, garlic, red onion, tomatoes, lime juice, pickles, cilantro.

Key Ingredients

Besides the pickles, everything else in this pickle de gallo recipe comes straight from the produce section. Scroll down to the recipe card below for the full ingredient list and exact amounts!

  • Cucumber: If you get one with seeds, try to remove them as much as possible before tossing them with the other ingredients. To remove the seeds, I cut the cucumber in half lengthwise and then use a spoon to scrape out the center.
  • Bell Pepper: I like to use a red bell pepper because of the sweeter flavor and pop of vibrant color, but yellow or orange are great too. Only use a green bell pepper if you prefer a less sweet and more pungent flavor.
  • Pickles: You can use any flavor of pickles you prefer, but dill pickles are a classic choice. Try spicy pickles for an extra kick, or sweet pickles for a milder, slightly tangy twist. Feeling fancy? Use some homemade quick refrigerator pickles.
  • Red Onion: While you could use another onion, I really recommend red onions! They are a milder onion and will complement the other ingredients well without overpowering them.
  • Cilantro: Feel free to measure with your heart. I always add a little extra!
  • Jalapeños: Leave the seeds in your jalapeños to increase the heat. Want it even spicier? Swap these with Serrano peppers.
  • Brine: You’ll grab this straight out of the pickle jar. This recipe’s a great way to use up any leftover pickle brine so it doesn’t go to waste!
A chip has been dipped into a bowl of pickle pico de gallo.

How to Make Pickle de Gallo

You’ll just need about 10 minutes and a sharp knife to make this easy pickle de gallo recipe! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Fresh ingredients are placed in a glass mixing bowl.
Chop and measure all of the ingredients.
Pickle de Gallo is mixed in a large bowl with a serving spoon.
Mix, then chill.
  • Toss: Chop all ingredients and toss them in a bowl together.
  • Chill: While optional, I prefer to let the pickle de gallo rest in the fridge for half an hour before serving. This allows the flavors to settle and meld together.
Fresh pickle de gallo presented in a bowl with crunchy tortilla chips on the side.

Chef’s Tips & Variations

  • Chop with Care: Chop all the vegetables the same size for a nicer looking dish and perfectly balanced bite.
  • Remove Seeds and Pulp: It’s best to use a spoon and scoop out all the seeds and pulp from the cucumber and tomatoes. This will keep the dish from becoming watered down.
  • Add Cheese: Crumbled feta or cotija cheese pairs beautifully with the briny flavor of pickles.
  • Add Avocado: For a creamy twist, dice up some avocado and mix it in right before serving.
Pickle de gallo is garnishing two hot dogs on a white plate.

How To Serve Pickle de Gallo

  • Dip: We love it served as a tangy dip with tortilla chips, but pita chips, bagel chips, or even pork rinds also make great dippers.
  • Condiment: Toss this pickle-y goodness on a burger, tacos (or walking tacos for more fun), or hot dogs and nachos. It’s also great served over grilled chicken or tuna salad!
A large serving bowl is filled with fresh pickle salsa.
Print

Pickle de Gallo

Calling all pickle lovers! This tangy Pickle de Gallo recipe is a game-changing condiment that adds a fresh, tangy twist to any meal.
Course Appetizer, Side Dish
Cuisine American
Keyword Pickle de Gallo, Pickle de Gallo recipe, pickle pico de gallo​
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 38kcal
Author Jessica

Ingredients

  • 1 large cucumber seeded and finely diced
  • 1 red bell pepper seeded and finely diced
  • 1 cup diced dill pickles
  • 1 cup diced roma tomato seeds and pulp removed
  • ½ cup diced red onion
  • ¼ cup chopped cilantro
  • 2 jalapeños seeded and diced
  • 3 cloves garlic minced
  • ½ cup pickle brine from the pickle jar
  • juice of 1 lime
  • salt to taste

Instructions

  • Add all the ingredients together in a bowl and toss gently to combine. Refrigerate for 30 minutes before serving for best results.
  • Serve with chips, or on hot dogs, nachos, tacos, or burgers!

Notes

Store: Keep the Pickle de Gallo in an airtight container and store it in the fridge for up to 5 days. The flavors only get better over time, but the texture is best when eaten within the first 48 hours!

Nutrition

Serving: 1 serving | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 495mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 846IU | Vitamin C: 42mg | Calcium: 44mg | Iron: 1mg

Categories:

More Easy Homemade Salsa Recipes To Try

Bowl of salsa ranchera with cilantro on top.

Salsa Ranchera

Salsa verde in a bowl.

Salsa Verde

Close-up shot of a tortilla chip dipped in creamy avocado salsa.

Avocado Salsa

Restaurant-style salsa in a bowl.

Restaurant Style Salsa

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]]> https://thenovicechefblog.com/pickle-de-gallo/feed/ 1 Garlic Cheddar Biscuits https://thenovicechefblog.com/cheddar-biscuits/ https://thenovicechefblog.com/cheddar-biscuits/#comments Fri, 07 Feb 2025 13:00:00 +0000 https://thenovicechefblog.com/?p=153734 Ready in just 30 minutes, you’ll crave these Garlic Cheddar Biscuits all the time! Brushed with garlic butter and loaded with cheddar cheese, these fluffy biscuits are made easily in just one-bowl. Key Ingredients You likely already have everything you need in your pantry and fridge. Scroll down to the recipe card below for the […]

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]]> Ready in just 30 minutes, you’ll crave these Garlic Cheddar Biscuits all the time! Brushed with garlic butter and loaded with cheddar cheese, these fluffy biscuits are made easily in just one-bowl.

Soft, golden, buttery biscuits are on a round white plate.
Jessica's Notes

Buttery Garlicky Cheddar Biscuits

These Cheddar Biscuits are the ultimate comfort food — quick to make, incredibly cheesy, and packed with savory and buttery goodness. Made super easy with just a bowl and a spoon like my favorite beer bread recipe, my kids and I love baking these biscuits together. The hardest part? Waiting for them to bake as the mouthwatering smell fills the kitchen!

Ready in 30 minutes and made with simple ingredients, these biscuits are far better than any store-bought version. Whether you’re serving them alongside braised short ribs, dunking them in soup, or just enjoying one as a snack, they’re sure to become a household favorite. Fair warning, they disappear fast, so consider making a double batch!

Looking for more carb-y side dishes made easily without yeast? Try my Cheddar Jalapeño Cornbread, cheesy Jalapeño Beer Bread, or this classic sweet Corn Bread.

The ingredients for cheddar bay biscuit recipe in order from top to bottom: butter, cheddar cheese, whole milk, baking powder, baking soda, garlic powder, onion powder, salt, parsley, flour, sugar.

Key Ingredients

You likely already have everything you need in your pantry and fridge. Scroll down to the recipe card below for the full ingredient list and exact amounts!

  • Flour: It’s best to fluff and then spoon the flour into the measuring cup. If you dunk the cup right into the bag, you end up packing it, which results in too much flour creating overly dense biscuits.
  • Cheese: I like to use sharp cheddar cheese, but you can opt for milk or extra sharp. You can also swap out cheddar for gouda, pepper jack, or even a mix of mozzarella and parmesan for a unique twist.
  • Sugar: While these are a savory biscuit, a little sugar will balance the flavors. If you don’t have sugar on hand, you can use honey instead!
  • Milk: Whole milk is typically my go-to because it’s has a higher fat content and will make your biscuits more moist and tender. Feel free to use any milk you like best, you could even make these with half and half!
  • Butter: You’ll need some for the biscuit dough AND for the topping to make these biscuits supremely buttery! I wrote the recipe to use unsalted butter, but if you only have salted butter, just cut back a little on the added salt.
  • Garlic: We prefer to use garlic powder in the biscuits and in the butter topping so as not to overpower the cheddar flavor in these biscuits. However, for all my garlic lovers, you can absolutely use finely minced fresh garlic instead!
A bite has been taken out of a cheddar biscuit to reveal a fully cooked center.

Chef’s Tips & Variations

  • Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect the texture. Grate your own cheddar for the best melt and flavor.
  • Stuff with Cheese: Place a small cube of cheese inside each biscuit before baking for a melty surprise in the middle. Be warned it may ooze out a little, but while they may not be as pretty the taste is worth it!
  • Add Fresh Herbs: While I used dried parsley for ease, fresh parsley is great too! For more flavor options, try adding some diced fresh chives, thyme, or rosemary.
  • Make Mini Biscuits: Use a medium sized cookie scoop to scoop two tablespoons of dough to portion out smaller biscuits, perfect as an appetizer or snack!
  • Air Fryer: While I recommend using the oven as air fryers can vary and be unreliable for baked goods, you can air fry these cheddar biscuits. I recommend lining your air fryer with parchment paper and cooking the biscuits at 325°F for about 10 to 12 minutes.
Buttery, soft biscuits are spread on a sheet of parchment paper.
A batch of fresh baked cheddar bay biscuits are on a plate.
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Garlic Cheddar Biscuits

Ready in just 30 minutes, these soft and fluffy Garlic Cheddar Biscuits are brushed with herbed garlic butter and loaded with cheddar cheese! Ready in just about 30 minutes, they're a simple yet impressive addition to any meal.
Course Appetizer, Side Dish
Cuisine American
Keyword cheddar bay biscuits, cheddar biscuit recipe​, Cheddar Biscuits, cheddar cheese biscuits recipe​, cheese biscuits​, cheese biscuits recipe​, Red Lobster cheddar biscuits
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 biscuits
Calories 234kcal
Author Jessica

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • ⅔ cup whole milk
  • ¼ cup unsalted butter melted
  • ½ cup shredded cheddar cheese

Topping

  • ¼ cup unsalted butter melted
  • ½ teaspoon garlic powder or fresh finely minced garlic for a more potent flavor!
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon sugar

Instructions

  • Preheat your oven to 425℉ and line your baking sheet with parchment paper.
  • In a large bowl, whisk to combine all of the dry ingredients (flour, baking powder, baking soda, garlic powder, sugar and salt).
  • Using a wooden spoon, stir in the wet ingredients until just combined. Fold in the shredded cheese. Don’t over-mix the dough or your biscuits can come out too dense!
  • Use a 1/4 cup measuring cup, measure out 8 balls of the batter and drop them, rounded, onto your prepared baking sheet. Leaving room for spreading, at least 2 inches apart.
  • Bake for about 12 to 14 minutes, until slightly golden.
  • While the biscuits are baking, stir together all of the topping ingredients.
  • Once the biscuits are done in the oven, generously spread the topping over top all of the biscuits. Allow to cool slightly just so you don't burn your mouth and then dig in!

Video

Notes

Store: Place cooled leftover biscuits in an airtight container and store at room temperature for up to 24 hours, or in the fridge for up to 3 days.
Freeze: These baked biscuits freeze beautifully! Place them in a single layer on a baking sheet, freeze for an hour, then transfer to a freezer-safe bag for up to 3 months. You can reheat them from frozen (adding a few extra minutes to the reheat time in the oven) or allow them to thaw overnight in the fridge. I like to brush them with more freshly made butter topping before serving!
Reheat: For that fresh baked feel and taste, warm the biscuits in the microwave for 10-second intervals until heated through. Or wrap them in foil and bake at 350°F for about 7 minutes.

Nutrition

Serving: 1 biscuit | Calories: 234kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 704mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 458IU | Vitamin C: 0.1mg | Calcium: 113mg | Iron: 1mg

Categories:

How to Make Cheddar Biscuits — Step By Step

Impress your guests with homemade biscuits that taste like they came from a restaurant! Above is a quick recipe overview, but please scroll down to the recipe card for full instructions.

The ingredients for cheddar biscuits are in a glass mixing bowl.
Add all ingredients to a bowl.
Biscuit dough is shaped into a ball in the center of a glass mixing bowl.
Mix to form the batter.
  • Make the Batter: Whisk together the dry ingredients, then stir in the wet ingredients with a wooden or silicone spoon. The dough will not come together easily with a whisk. Fold in the cheese. Don’t over-mix or you’ll end up with overly dense and tough biscuits!
Eight uncooked biscuits are spread on a prepared baking sheet.
Make eight even sized biscuits.
Baked cheddar biscuits on a prepared baking sheet.
Bake until golden.
  • Bake: Measure out 8 balls of batter and place them on a baking sheet. Make sure to leave room for spreading, then bake them until they are perfectly golden.
Melted butter, herbs, and seasonings are mixed together in a glass bowl.
Make the butter topping.
A rubber brush is spreading butter topping on a biscuit.
Brush with the buttery topping.
  • Add the Topping: Stir together all of the topping ingredients. I like doing this while the biscuits are in the oven. Brush the buttery goodness all over them as soon as they come out of the oven and enjoy!
Two Red Lobster cheddar biscuits are placed on a small white plate.

What To Serve With Cheddar Biscuits?

These addictive garlic cheddar biscuits are such a versatile side dish! They are always a welcome addition alongside crispy bacon (Learn how to cook bacon in the oven for a hands-free, less mess method!) and a sausage breakfast casserole for brunch. But they are just as tasty served alongside a crockpot ham and green bean casserole for the holidays. We make them most often to upgrade our weeknight dinners, serving them with dishes like our favorite baked chicken recipe or these crispy brown sugar air fryer chicken legs.

More Biscuit Recipes You’ll Love

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]]> https://thenovicechefblog.com/cheddar-biscuits/feed/ 3 Orange Cranberry Sauce https://thenovicechefblog.com/cranberry-orange-relish/ https://thenovicechefblog.com/cranberry-orange-relish/#comments Mon, 25 Nov 2024 18:26:15 +0000 https://thenovicechefblog.com/?p=24017 This Orange Cranberry Sauce is quick and easy to make with fresh cranberries, orange zest, fresh ginger, and a hint of Cointreau! With the perfect balance of tart and sweet, it’ll make its way around the table more than once. This homemade cranberry sauce is the reason you’ll never buy store-bought again. Made with fresh […]

The post Orange Cranberry Sauce appeared first on The Novice Chef.

]]> This Orange Cranberry Sauce is quick and easy to make with fresh cranberries, orange zest, fresh ginger, and a hint of Cointreau! With the perfect balance of tart and sweet, it’ll make its way around the table more than once.

A glass bowl full of fresh orange cranberry sauce with an orange twist on top.

This homemade cranberry sauce is the reason you’ll never buy store-bought again. Made with fresh ingredients, the citrusy orange and zesty fresh ginger perfectly balances the sweet and tart cranberries.

I make this every single Thanksgiving and it’s become quite the staple! Every year I average at least 2 to 3 texts asking “Are you bringing that cranberry orange sauce again this year?”.

No fancy equipment needed – just a saucepan, a spoon, and 20-minutes! I recommend making it a day or two in advance, the flavors will meld even more and it’ll taste even better. Plus, it’s one less thing to worry about during the main cooking rush!

⭐ Test Kitchen Approved ⭐

A close-up of a glass bowl filled with chunky cranberry sauce, topped with whole cranberries and orange zest. An orange wedge is visible in the blurred background.

“We *loved* this orange cranberry sauce. The orange zest works great to keep it from being too sweet. I made it a few days before and stored it in the fridge for Thanksgiving and it was even better than the first day I made it. The flavors get even better as it chills, so don’t be afraid to make it ahead!” — Ellie, beginner baker and cook who’s excited to learn.

Learn more about our Test Kitchen ➔

The ingredients for this homemade cranberry sauce recipe in order from top to bottom: fresh ginger, cointreau, orange, cinnamon, salt, fresh cranberries, cranberry juice, and granulated sugar.

Ingredient Notes and Substitutions

Find the full printable recipe with specific measurements below.

  • Fresh Cranberries: Fresh or frozen will both work, but do not use dried cranberries.
  • Orange Zest: Carefully grate around the orange with a microplane zester, just on the outside peel/skin – not the bitter white pith underneath.
  • Granulated Sugar: Light brown and dark brown sugar are both great for this too, so just use whatever you have on hand. Substitute honey or maple syrup for sugar if you prefer natural sweeteners.
  • Ginger: Don’t skip the fresh ginger! It adds a subtle warmth, that really balances the sweet and tart flavors. 1 tsp ground ginger will work in a pinch
  • Cinnamon: I use ground cinnamon, but you can also use a 4″ cinnamon stick and let it simmer in the mixture instead.
  • Cranberry Juice: You will want to use 100% cranberry juice WITHOUT SUGAR as it adds balance. If you are using cranberry cocktail juice (with sugar) instead, only add 1 cup sugar. You can also substitute this for orange juice, if preferred.
  • Cointreau or Grand Marnier: The alcohol cooks off, but you’re left with a rich, slightly spiced citrus note that really levels it up. Substitute it for fresh orange juice for an alcohol-free version!
A spoonful of cranberry orange sauce being lifted out of a bowl.

How to Make This Orange Cranberry Sauce

Visit the printable recipe card below for full directions.

You can easily adjust the sweetness to your taste. If you like your sauce more on the tart side, start with 3/4 cup sugar. You can add more to taste after the cranberries have burst and simmered.

Boiling the sugar and spices in the pot.
Simmer the sugar, ginger, spices & juice.
Adding the fresh whole cranberries to sauce pot.
Add the cointreau and berries.

Use non-stick or an enameled pot to prevent sticking. It’s easy for the cranberry sauce to stick and burn in a stainless steel pot.

Simmer gently to prevent scorching the sauce. After the mixture comes to a boil and you add the cranberries, reduce the heat and let it simmer gently.

Don’t walk away once the cranberries are in the pot! As the mixture cooks, you’ll see the cranberries swell, split, and release their juices. They go from whole to popped pretty quickly! You want most of the berries to pop, but not all, leaving a few whole adds great texture.

Cooking the homemade cranberry sauce until the cranberries begin to pop.
Simmer until the cranberries start to pop.
A pot of cranberry sauce with orange zest on top with a wooden spoon inserted ready to stir.
Remove from heat, add orange zest.

The key to a perfect cranberry sauce is knowing when to stop cooking. It’s ready to come off the heat when the sauce has reduced slightly and looks glossy and jam-like, usually around the 10 to 12 minute mark. Keep in mind – the sauce will continue to thicken as it cools!

Letting it chill in the fridge helps the flavors come together. You can serve this sauce warm, but I like it best once chilled for at least 3 to 4 hours in the fridge.

Bowl of homemade cranberry sauce recipe with orange zest and a spoon inserted into the side ready to serve.

Variations To Try

  • Prefer a smooth cranberry sauce? Blend it while it’s still warm with an immersion blender or in batches in a regular blender.
  • Want a sauce with whole berries that pop in your mouth? Add the cranberries in two stages. Add half of the cranberries and cook for 5 minutes. Then toss in the second half and finish cooking.
  • Make it boozy. The alcohol will cook off during the boiling stage, leaving only the flavor behind. Cook the sauce a minute or two longer so it’s extra thick, then stir in a hearty splash of Cointreau for a boozy version.
  • Add an apple. Like in my apple cranberry sauce, feel free to add a diced apple for added sweetness and texture.
  • Add some nuts. Stirring 1/4 to 1/2 cup of chopped pecans or walnuts into the mixture will give it some crunch. Toast the nuts first for more flavor.
  • Add fresh herbs. Add a 5″ fresh rosemary or thyme sprig into the pot and let it infuse into the sauce. Remove it right before serving.
Thanksgiving turkey with cranberry sauce on top and green beans on the side.
Don’t be afraid to double the batch!

Leftover homemade cranberry sauce stores great and has a ton of uses. It’s amazing on sandwiches, stirred into oatmeal, or on top of a cheesecake. Everyone also loves spreading it on my baked turkey sliders. Make them with your leftover Thanksgiving turkey for a real treat!

Make Ahead and Storage Options

This Orange Cranberry Sauce is perfect for making ahead, as it stays good for up to 2 weeks stored in the fridge in an airtight container. Just give it a good stir before serving!

You can also freeze it! Transfer the completely cooked sauce to freezer-friendly bags or containers and freeze for up to 3 months. I recommend thawing it overnight in the fridge for best results.

If you prefer your cranberry sauce served warm, pop it into the microwave for 15-second intervals, stirring occasionally, until warmed through.

Landscape photo of cranberry relish recipe.
Print

Cranberry Orange Sauce

This zesty cranberry orange sauce will make its way around the Christmas table more than once. A bit of zest and Cointreau add all the orange goodness and spice this cranberry sauce recipe needs!
Course Condiments & Sauces, Holidays, Side Dish, Side Dishes, Thanksgiving
Cuisine American
Keyword cranberry orange sauce, cranberry sauce recipe, cranberry sauce recipe with orange, cranberry sauce with orange, cranberry sauce with orange juice, homemade cranberry sauce, orange cranberry sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 192kcal
Author Jessica

Ingredients

  • 1 ⅓ cups granulated sugar
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup pure cranberry juice unsweetened
  • ⅓ cup Cointreau or Grand Marnier
  • 12 oz fresh cranberries frozen will also work
  • zest of 2 large oranges

Instructions

  • In a large saucepan over medium high heat, combine sugar, ginger, cinnamon, salt, and cranberry juice. Bring to a boil.
  • Add cointreau and cranberries, return to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes.
  • Remove from heat and immediately stir in the orange zest. Serve warm or refrigerate until cold and serve chilled. The flavors will meld even better if the sauce chills overnight.

Video

Notes

Storage: Pour it in an airtight container and refrigerate it for up to 2 weeks. Keep it at the very back of the fridge where it’s coldest.
Freeze: Transfer it to freezer-friendly bags or containers in serving-size portions. This is best to avoid food waste later on. Freeze it for up to 3 months. Thaw it overnight in the fridge.
Reheat: Pop it into the microwave in 15 second intervals until warm. You can also heat it in a pot over medium heat for 8 to 9 minutes, stirring occasionally.

    Nutrition

    Serving: 1 serving | Calories: 192kcal | Carbohydrates: 44g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 147mg | Potassium: 60mg | Fiber: 2g | Sugar: 40g | Vitamin A: 43IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.2mg

    Categories:

    More of the Best Cranberry Recipes

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    ]]>     https://thenovicechefblog.com/cranberry-orange-relish/feed/ 18     Best Thanksgiving Side Dishes https://thenovicechefblog.com/best-thanksgiving-side-dishes/ https://thenovicechefblog.com/best-thanksgiving-side-dishes/#respond Tue, 05 Nov 2024 22:45:53 +0000 https://thenovicechefblog.com/?p=147356 We have rounded up 50 of our best Thanksgiving side dishes, from the tried and true classics, to unexpected twists, and everything in-between. Thanksgiving just wouldn’t be complete without a table full of comforting sides to steal the spotlight! All The Thanksgiving Side Dishes You Will Need! Everyone knows that the star of the show […]

    The post Best Thanksgiving Side Dishes appeared first on The Novice Chef.

    ]]>     We have rounded up 50 of our best Thanksgiving side dishes, from the tried and true classics, to unexpected twists, and everything in-between. Thanksgiving just wouldn’t be complete without a table full of comforting sides to steal the spotlight!

    Eight of the best Thanksgiving side dishes are presented in a collage.

    All The Thanksgiving Side Dishes You Will Need!

    Everyone knows that the star of the show on Thanksgiving Day usually isn’t the Thanksgiving turkey (made with the best turkey brine recipe, of course)… it’s the sides! Oh, and let’s be clear – we’re not strictly turkey around here. We also love a good juicy crockpot ham or baked and glazed spiral ham!

    While we all have our favorites, I think everyone can agree that the array of side dishes is what makes gathering around the table so delicious and fun. Whether you go strictly traditional or try something new this year, there’s something listed here for everyone! All of the recipes below are considered tried, true, and trusty, so you’re not taking a gamble on the big day.

    Homemade green bean casserole with fresh green beans and crispy fried onions on top in a baking dish with a wooden spoon scooping out a serving.

    Best Green Bean Casserole From Scratch

    This is the very best green bean casserole recipe we’ve ever made. Seriously! Fresh green beans, homemade cream of mushroom soup, and crispy fried onions make this a holiday side dish that’s sure to impress your guests!
    Get The Recipe
    Landscape photo for mac and cheese casserole.

    Million Dollar Mac and Cheese Casserole

    This lusciously creamy million dollar mac and cheese casserole is made with 3 different types of cheese and a crispy, buttery panko topping. It’s so incredibly good, everyone will be going back for seconds!
    Get The Recipe
    Cracker barrel fried apples in a bowl with cinnamon sticks on the side.

    Fried Apples

    This southern-style Cracker Barrel fried apples recipe is even more delicious when homemade! Tender apples are cooked in a sweet cinnamon and brown sugar syrup to create your new favorite side dish. Perfect for a weekday or the holidays, you won’t believe how quickly they disappear!
    Get The Recipe
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    Crockpot Corn Casserole

    Creamy crockpot corn casserole is an easy, set-and-forget crockpot side dish to save you from the holiday craze! Topped with sliced green onions, this sweet and savory casserole is like having cornbread and pudding in a single bite.
    Get The Recipe
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    Candied Carrots

    This sweet and simple candied carrots recipe features freshly cooked, tender carrots coated in a buttery brown sugar glaze. A few simple ingredients transform ordinary carrots into a special addition to any meal!
    Get The Recipe
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    Sweet Potato Casserole with Marshmallows

    This easy sweet potato casserole with marshmallows is a family favorite made with just a few simple ingredients! Sweetened condensed milk is used to make it extra creamy with the perfect amount of sweetness. It’s so good you will want a second helping!
    Get The Recipe
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    Turkey Gravy from Drippings

    Learn how to make gravy from turkey drippings with this incredibly quick and simple, but decadent turkey gravy recipe. Drizzle this rich, thick and savory homemade gravy over mashed potatoes, stuffing, and of course, turkey!
    Get The Recipe
    Stuffing with Italian sausage and cranberries.

    Easy Sausage Stuffing

    This easy sausage stuffing recipe is full of autumn flavor from fresh herbs, tart dried cranberries, and Italian sausage. We start with a bag of store bought bread stuffing and doctor it up until it ends up even better-than-homemade!
    Get The Recipe
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    Jiffy Corn Casserole

    Our classic Jiffy corn casserole recipe is made with just 6 simple ingredients and 10 minutes of work. This sweet and savory dish is a delicious cross between a corn souffle and a sweet corn pudding. Easy enough for a weeknight dinner, but tasty enough for a holiday meal!
    Get The Recipe
    A casserole dish filled with easy green bean casserole with fried onions on top.

    Easy Green Bean Casserole

    This easy green bean casserole is the retro, holiday side dish you likely remember from childhood! This classic green bean casserole recipe features a creamy mushroom sauce made easy with canned soup, tender green beans and crispy fried onions on top.
    Get The Recipe
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    Best Creamed Spinach

    This 5-star recipe for cheesy steakhouse-style creamed spinach recipe only takes 20 minutes to make for an easy weeknight side dish. It is a tried and true family favorite and I guarantee you will love it!
    Get The Recipe
    Landscape photo of creamed corn.

    Creamed Corn

    This easy one-pot creamed corn with smoky bacon is the only side you’ll be making for cookouts from now on. Use fresh, frozen, or canned corn, and it’ll be just as rich and creamy!
    Get The Recipe
    Cut carrots are roasted with a sprinkling of parley

    Honey Roasted Carrots

    These decadent honey roasted carrots only need six ingredients and are super simple to make! Ready in just 30 minutes, this sweet and savory side dish and will brighten up your taste-buds and your plate.
    Get The Recipe
    Cheesy green bean casserole topped with french fried onions.

    Cheesy Green Bean Casserole

    This easy cheesy green bean casserole recipe is a twist on the classic that is sure to be a new family favorite! We skip the mushrooms and add bacon to the tender green beans smothered in a homemade cheesy sauce. Topped with crispy fried onions, this holiday side dish will quickly disappear!
    Get The Recipe
    Frig eye salad in a white serving bowl.

    Frog Eye Salad

    Frog eye salad is a retro fruit salad from the 1970s! A refreshingly creamy, pineapple-flavored custard combines with tender acini de pepe to make a tapioca-like dessert, studded with flavorful mix-ins.
    Get The Recipe
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    Easy Baked Mac and Cheese

    Loaded with Gruyère and mozzarella cheese with a crispy onion topping, this is the best baked mac and cheese recipe you will ever eat! It’s super creamy and cheesy, but thankfully still easy to prepare in just a few simple steps.
    Get The Recipe
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    Duchess Potatoes

    Soft and fluffy, duchess potatoes are made from a creamy mashed potato mixture that’s super easy to pull together. Make this vintage recipe ahead of time for a crowd-pleasing appetizer or side!
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    Crockpot green bean casserole with fried onions on top and a spoon inside.

    Crockpot Green Bean Casserole

    With tender green beans in a creamy mushroom sauce and crispy fried onions on top, this easy crockpot green bean casserole is going to be the hit of the holidays. Made in a slow cooker to save oven space, it also travels easily and stays warm for hours!
    Get The Recipe
    Crispy potatoes on a baking sheet with a wooden spoon.

    Herb Roasted Potatoes

    Golden potatoes are dressed with olive oil, garlic, and herbs to make the best herb roasted potatoes ever! This crispy, tasty side dish is always a hit.
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    Sausage Stuffed Acorn Squash

    This easy stuffed acorn squash recipe has it all! Tender roasted acorn squash overflowing with sweet Italian sausage, fresh apple, kale, and tangy feta cheese.
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    Landscape shot of crock pot green beans.

    Crock Pot Green Beans

    This easy crock pot green beans recipe is an easy vegetable side dish that is always a crowd favorite! Fresh or canned green beans are combined with smoky bacon and sweet onions, all cooked to savory perfection in a slow cooker.
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    Spinach Gratin (Spinach Casserole)

    Spinach gratin is a wonderful creamy, and cheesy, side dish that looks and tastes fancy, but is easy to make and can be prepped ahead! Filled with robust gruyere cheese and a pinch of nutmeg, this recipe for spinach casserole takes this classic steakhouse side dish to the next level!
    Get The Recipe
    Baked sweet potato bites with toasty marshmallows and pecans on top.

    Sweet Potato Bites

    Buttery and full of caramelized sugar goodness, these sweet potato bites are packed with warm flavors like cinnamon and maple syrup. Topped with melted marshmallows and pecans, they’re a quick and easy fall-treat.
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    Mashed potatoes topped with butter and chives.

    Creamy Make-Ahead Mashed Potatoes

    These make-ahead mashed potatoes are made with cream cheese, sour cream, half and half, and butter! A fluffy, indulgent favorite that you can make up to 2 days ahead of time – now you have more time to enjoy your guests!
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    Cranberry jello salad in a glass bowl with cream cheese frosting on top.

    Cranberry Jello Salad with Cream Cheese Topping

    Deck out your holiday table with this tangy, cold cranberry jello salad! It’s bursting with fruit flavor and topped with a sweet and fluffy cream cheese layer to create a festive side dish!
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    Cheesy Creamed Green Beans

    Cheesy creamed green beans are a satisfyingly cheesy green bean casserole, baked with a simple sour cream sauce and topped with cheese, bacon, and cornflakes. The perfect side dish for any dinner, and fancy enough for holidays, too!
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    cubed sweet potatoes with melted mini marshmallows on top

    Crockpot Sweet Potatoes with Marshmallows

    This crockpot sweet potatoes with marshmallows is going to bring back some memories! Tender sweet potatoes are perfectly seasoned with your favorite fall spices and sweetened with maple syrup and, of course, lots of melted mini marshmallows.
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    Up close image of sliced turkey with homemade apple cranberry sauce on top.

    Apple Cranberry Sauce

    Sweet, tart, homemade apple cranberry sauce is the vibrant side dish your holiday table needs! With fresh cranberries, sweet Fuji apples, orange juice, sugar, and cinnamon, it’s a beautiful and wholesome recipe that’s super easy to make.
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    The Best Sautéed Green Beans with Bacon

    Sweet, tart, homemade apple cranberry sauce is the vibrant side dish your holiday table needs! With fresh cranberries, sweet Fuji apples, orange juice, sugar, and cinnamon, it’s a beautiful and wholesome recipe that’s super easy to make.
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    Up close image of homemade thanksgiving stuffing in a casserole dish with fresh herbs.

    The Best Homemade Stuffing

    If you’re looking for the best stuffing recipe to complete your holiday table, this is it! Our homemade stuffing is packed with fresh herbs and savory vegetables, with a rich buttery flavor and the perfect balance of crispy and soft textures. Best of all, it’s simple to prepare and can be prepped the day before!
    Get The Recipe
    Landscape photo of cauliflower mac and cheese.

    Cauliflower Mac and Cheese

    This 3-cheese cauliflower mac and cheese is so rich and creamy you won’t miss the macaroni one bit. The buttery panko topping and bites of roasted mushrooms take this classic comfort food over the top!
    Get The Recipe
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    Ambrosia Salad

    This light and fluffy ambrosia salad is a creamy fruit salad with marshmallows, pineapple, mandarin oranges, cherries and coconut. Made in one-bowl and ready in under 15 minutes, this timeless classic is guaranteed to be a crowd-pleaser!
    Get The Recipe
    Butter, gravy, fresh herbs, and cracked black pepper top a serving of creamy garlic mashed potatoes.

    Garlic Mashed Potatoes

    Made with an entire head of roasted garlic, this is truly the best roasted garlic mashed potatoes recipe you’ll find! Velvety smooth and loaded with flavor, you will find yourself craving these extra creamy mashed potatoes again and again.
    Get The Recipe

    Instant Pot Mashed Maple Sweet Potatoes

    These Instant Pot Mashed sweet potatoes are soft, tender and full of rich fall flavor with maple and pecans! They take just 10 minutes to cook, making them an easy side dish to add to your Thanksgiving menu.
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    Collard Greens

    These beer-simmered, garlicky collard greens with smokey bacon are a Southern side dish made easy in one-pot! The combination of tender collard greens, crispy bacon, and a hint of beer adds a delicious depth of flavor to traditional collard greens.
    Get The Recipe
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    Easy Roasted Mushrooms

    Earthy, herb-infused, lightly salted, and roasted to perfection, these roasted mushrooms are the perfect side or appetizer to serve up at your next get-together!
    Get The Recipe
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    Pimento Cheese Deviled Eggs

    This easy deviled eggs recipe puts a flavorful spin on the classic recipe by adding pimentos and cheddar cheese. These pimento cheese deviled eggs are definitely the best deviled eggs I’ve ever eaten!
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    Creamy Baked Brussel Sprouts

    These creamy baked brussel sprouts are packed with loads of melted cheese, garlic, and Italian seasoning for the ultimate flavor combo. Coming together in one-pan in less than 30 minutes, it’s the perfect side dish!
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    Sautéed Green Beans with Garlic

    Make perfect sautéed green beans every time, with this perfectly customizable recipe. Crisp-tender green beans are blanched (or not, it’s up to you!) and then sautéed in lots of butter, onion, and garlic.
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    Cheesy Potato Casserole

    This cheesy potato casserole is a side dish you can serve at breakfast, brunch, or even dinner! Made with hash browns and loads of cheese, nobody can pass up a serving of this homemade potato casserole.
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    Creamy Pumpkin Soup

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    Homemade Mac and Cheese

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    Ambrosia Salad

    This ambrosia salad is a creamy fruit salad filled with pineapple, mandarin oranges, cherries, and coconut. Mini marshmallows are mixed in for good measure, making this one irresistible retro dessert!
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    Cranberry Relish

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    Easy Loaded Sweet Potatoes

    Whether you’re serving them at a holiday meal or a weeknight dinner, this loaded sweet potato with marshmallows will steal the show! Tender baked sweet potatoes are filled with butter, brown sugar, cinnamon, and crunchy pecans, then topped with gooey marshmallows.
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    Thanksgiving Rolls

    No Thanksgiving dinner is ever complete without some bread to help soak up all of that savory turkey gravy! Check out my favorite homemade roll recipes that make turkey day even more scrumptious.

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    Hawaiian Rolls

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    Copycat Texas Roadhouse Rolls

    This copycat Texas Roadhouse rolls recipe is the ultimate side dish for any occasion! Each tender, buttery homemade roll is pillowy soft and served warm with sweet honey cinnamon butter.
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    Homemade potato rolls are sure to please! These soft, fluffy rolls are impossibly light and buttery, perfect for any occasion.
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    Soft Dinner Rolls

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    Homemade Crescent Rolls

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    The post Best Thanksgiving Side Dishes appeared first on The Novice Chef.

    ]]>     https://thenovicechefblog.com/best-thanksgiving-side-dishes/feed/ 0     Creamy Tomato Soup (Copycat Panera Tomato Soup Recipe) https://thenovicechefblog.com/creamy-tomato-soup-panera-copycat-recipe/ https://thenovicechefblog.com/creamy-tomato-soup-panera-copycat-recipe/#comments Fri, 12 Jul 2024 09:00:00 +0000 https://thenovicechefblog.com/?p=11292 Warm up with this rich and creamy tomato soup, an easy copycat Panera tomato soup recipe perfect for pairing with a melty grilled cheese! Simple to make in one-pot in 30 minutes, and packed with San Marzano tomatoes, this easy recipe will become a family favorite. Why I Love This Creamy Tomato Soup Every time […]

    The post Creamy Tomato Soup (Copycat Panera Tomato Soup Recipe) appeared first on The Novice Chef.

    ]]>     Warm up with this rich and creamy tomato soup, an easy copycat Panera tomato soup recipe perfect for pairing with a melty grilled cheese! Simple to make in one-pot in 30 minutes, and packed with San Marzano tomatoes, this easy recipe will become a family favorite.

    A half a grilled cheese on sourdough dipped into a bowl of copycat Panera tomato soup recipe.

    Why I Love This Creamy Tomato Soup

    Every time I go to Panera I get their creamy tomato soup. I’ve tried just about everything on their menu and it still remains my favorite! With that being said… I think my homemade recipe is even better with a deeper, richer flavor. I think the real key to success here is that you get to control everything that goes into the pot. Here’s why I’m so obsessed:

    • Quick and Easy: Simple to make and chock full of wholesome ingredients, this one-pot soup comes together in just 30 minutes.
    • Amazing Flavor: Thanks to a winning combination of canned San Marzano tomatoes and a hefty pour of heavy cream, you’ll adore every perfectly rich, flavorful and creamy mouthful.
    • Comforting: This tomato soup is my go-to soup recipe all year long. Don’t forget the grilled cheese for a perfect meal on a cold, brisk day!
    • Big Batch Friendly: Stock up on meal prep storage and double or triple this creamy tomato soup recipe. It freezes well and heats up nicely in the microwave.

    For another take on classic tomato soup, try this quick and easy Instant Pot tomato soup!

    Ingredients for this creamy tomato soup recipe arranged in bowls in this order from top to bottom: peeled tomatoes, chicken broth, parmesan cheese, onion, garlic, oregano, heavy cream, olive oil, salt and pepper, crushed red pepper, basil and sugar.

    Key Ingredients

    I developed this creamy tomato soup recipe with the utmost care and attention. Though probably not exactly like Panera’s, it’s a really close cousin. Below you will find helpful notes for key ingredients used to make this creamy tomato soup recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

    • Canned Tomatoes: Look for the San Marzano peeled tomatoes – they are my favorite canned tomatoes with a rich flavor, perfect for making tomato soup.
    • Heavy Cream: Also known as whipping cream, you could also use half and half or evaporated milk for a lighter consistency.
    • Chicken Broth: Swap chicken stock for vegetable broth if keeping it vegetarian. Also, I recommend grabbing a low-sodium broth. That way, you can sprinkle in salt as needed and better control the amount of sodium in your soup.
    • Sugar: While optional, a little pinch of sugar helps to balance the acidity from the tomatoes. 
    • Basil: Large fresh basil leaves, roughly chopped work best. Substitute dried basil if you must, but reduce the amount to 2 teaspoons.
    A red Dutch oven is filled with creamy tomato soup, garnished with a drizzle of olive oil, cracked black pepper and fresh basil.

    How to Make This Panera Tomato Soup Recipe

    Making homemade tomato soup so simple, but oh, so satisfying. Here’s how to do it, step by step. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

    Chopped onions and garlic are cooking in a large pot.
    Cook the onions and garlic.
    A pot of tomatoes and other ingredients cooking on the stove.
    Mix in the tomatoes, broth, and sugar.
    • Sauté: In a large heavy bottomed pot, like a Dutch oven, sauté the garlic in oil for about 30 seconds. Take extra care not to scorch it! Next, add the onion, stirring occasionally, until translucent.
    • Add: Stir in canned tomatoes including the juice, chicken stock, and sugar. Bring soup to a low simmer, and cook uncovered, until it thickens, about 12 minutes.
    Cream and herbs added to a soup pot.
    Add the cream, herbs and seasonings.
    An immersion blender is combining all of the ingredients in the pot to make this creamy tomato soup.
    Blend it all together!
    • All Remaining Ingredients (Except Parmesan): Add the heavy cream, fresh basil, oregano, and red pepper flakes and stir well. Season to taste with salt and pepper.
    • Blend: To get that perfect, creamy soup texture, use an immersion blender to puree the soup.
    • Enjoy! Stir in the parmesan, if using, and serve the soup hot with croutons or a grilled cheese!
    A large ladle is placed in a pot filled with rich, creamy soup.

    Chef’s Tips and Variations

    • Fresh Tomatoes: I tested this recipe with both canned and fresh tomatoes. The flavor from fresh was actually less complex, with the San Marzano canned tomatoes winning by a landslide. If you’re trying to use up summer produce from your garden, you could try roasting your tomatoes first to concentrate the flavor.
    • Blender: If you do not have an immersion stick blender, you can also carefully transfer the soup to a blender and puree in batches. Caution: Watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.
    • Extra Creamy: If you like your soup to be extra creamy and a dark pink in color, stir in more heavy cream or a dollop or two of sour cream.
    • Tomato Paste: Add a tablespoon or two of tomato paste for an even richer tomato flavor.
    Two bowls of copycat Panera tomato soup with fresh herbs, and two halves of a grilled cheese sandwich.

    What to Serve with This Copycat Panera Tomato Soup

    This dish is perfection along side an ooey-gooey grilled cheese sandwich or with some buttery, crunchy homemade croutons on top! Not your thing? Try one of these easy side dishes, instead:

    • Cucumber Sandwiches: Cool, creamy cucumber sandwiches are just lovely with creamy tomato soup. They’re made with ranch seasoning, cream cheese, grated fresh cucumbers, and pumpernickel swirl bread.
    • Macaroni and Cheese: Another spin on tomato soup with something cheesy is to pair the soup with homemade mac and cheese. Kids especially will love this meal!
    • Salad: This light and refreshing Greek salad is a family favorite, but I also always find myself making this copycat Maggaino’s chopped salad with crispy prosciutto!
    A bowl of Copycat Panera Tomato Soup with a grilled cheese on the side.
    Print

    Copycat Panera Tomato Soup Recipe

    This Copycat Panera Tomato Soup Recipe is a family favorite – especially when served with a big, buttery, grilled cheese sandwich! An easy homemade soup made with San Marzano tomatoes, ready in 30 minutes.
    Course 30 Min or Less, Soup
    Cuisine American
    Keyword copycat panera tomato soup, creamy tomato soup, homemade tomato soup, panera tomato soup recipe, tomato soup
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 Servings
    Calories 197kcal
    Author Jessica – The Novice Chef

    Ingredients

    • 2 tablespoons olive oil
    • 4 garlic cloves minced
    • 1 large yellow onion sliced
    • 2 (28 oz) cans San Marzano peeled tomatoes do not drain
    • 1 cup chicken stock or vegetable stock
    • 1 tablespoon sugar
    • ¼ cup heavy cream or half and half
    • 8 large fresh basil leaves roughly chopped
    • ¼ teaspoon dried oregano
    • ½ teaspoon crushed red pepper flakes
    • kosher salt and freshly ground black pepper to taste
    • ⅓ cup shredded parmesan cheese optional
    • croutons optional garnish

    Instructions

    • In a heavy bottomed pot (like a Dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds, until fragrant. Add onion and cook, stirring as needed, until translucent, about 8 minutes.
    • Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
    • Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
    • Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. If using a regular blender, be careful and watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.
    • Stir in parmesan cheese and serve topped with croutons, if desired!

    Video

    Notes

    Storage: Transfer the cooled to an airtight container and store it in the fridge for up to 5 days.
    Freeze: Cool the soup down, and pack it into freezer safe bags or containers, leaving a small amount of space for the soup to expand as it freezes. Freeze for up to 3 months. Thaw soup overnight in the fridge before reheating, for best results.
    Reheat: Place the desired amount in a saucepan over medium heat, and let the soup heat until piping hot. You can also cover loosely in a microwave safe dish on medium-high power and stir halfway through heating time.
    A review for creamy tomato soup appears beside a bowl garnished with basil. The review praises the soups taste, compares it to the Panera tomato soup recipe, mentions doubling the garlic, and notes it freezes well.
    Learn more about our Test Kitchen promise!

    Nutrition

    Serving: 1 | Calories: 197kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 279mg | Fiber: 1g | Sugar: 7g

    Categories:

    More Vegetable Soup Recipes To Try

    Creamy poblano corn soup with cilantro in a bowl.

    Creamy Poblano Corn Soup

    Overhead shot of a bowl of cauliflower soup, garnished with chives and croutons.

    Roasted Garlic Cauliflower Soup

    a bowl of butternut squash coconut curry soup with a cream swirl and herb garnish with a spoon in it

    Butternut Squash Coconut Curry Soup

    Bowl of pumpkin soup with chopped cilantro.

    Creamy Pumpkin Soup

    The post Creamy Tomato Soup (Copycat Panera Tomato Soup Recipe) appeared first on The Novice Chef.

    ]]>     https://thenovicechefblog.com/creamy-tomato-soup-panera-copycat-recipe/feed/ 220     Garlic Herb Baked Oysters https://thenovicechefblog.com/baked-herbed-oysters/ https://thenovicechefblog.com/baked-herbed-oysters/#comments Wed, 10 Jul 2024 09:00:00 +0000 https://thenovicechefblog.com/?p=22785 Garlicky, smoked baked oysters with crispy, herbed panko topping are perfect served with a squeeze of fresh lemon on top. This simple recipe uses canned oysters, making it a convenient and easy seafood appetizer for 2 or more! Reasons You’ll Love These Easy Baked Oysters Key Ingredients Crispy panko gives each smokey, garlicky bite the […]

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    ]]>     Garlicky, smoked baked oysters with crispy, herbed panko topping are perfect served with a squeeze of fresh lemon on top. This simple recipe uses canned oysters, making it a convenient and easy seafood appetizer for 2 or more!

    A baked oyster with buttery parmesan breadcrumbs is being lifted from a ramekin.
    Jessica's Notes

    I come from a family of oyster lovers — which shouldn’t surprise anyone seeing all my Cajun recipes and my families Louisiana roots. Oyster cornbread dressing, gumbo with oysters, and baked oysters were all a big part of holidays growing up. While you can use this recipe with fresh oysters, my granny always tells us, you only want to eat fresh oysters in months that end in a R. The rest of the year we rely on our favorite canned oysters to get our fix!

    Reasons You’ll Love These Easy Baked Oysters

    • Flavorful: With juicy oysters, lots of garlic, and fresh herbs, all topped with a golden brown, buttery panko topping, each bite is better than the last!
    • Quick and Easy: If you can stir ingredients, then this simple recipe will be a success. This baked oyster recipe only takes 20 minutes to make from start to finish. Yes, really!
    • Spicy: A sprinkle of cajun seasoning adds the perfect amount of spicy, tangy heat. Plus, you can always serve them with some hot sauce on top!
    • Great for gatherings: You can double or triple the recipe and pop them into the oven all at once. You can also easily prep them ahead of time, then bake as your guests arrive!
    Labeled ingredients for baked oysters recipe arranged in bowls in this order from top to bottom: smoked oysters, panko breadcrumbs, garlic, parmesan cheese, lemon, butter, thyme, parsley, pepper and cajun seasoning.

    Key Ingredients

    Crispy panko gives each smokey, garlicky bite the perfect amount of crunch. Below you will find helpful notes for key ingredients used to make this baked oyster recipe. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

    • Canned Oysters: Use your favorite, I like to use smoked oysters for extra flavor. Check the variation section below for tips on using raw oysters instead.
    • Panko Breadcrumbs: While you can use regular breadcrumbs, I highly recommend grabbing a box of Panko breadcrumbs. They are coarser and add a lot more texture!
    • Garlic: Fresh garlic is best. In a pinch, jarred garlic also works, but it won’t have the same bold flavor as the real deal.
    • Cajun Seasoning: You can add more or less based on your personal preferences. Slap Ya Mama is my families favorite Cajun seasoning. Note that some brands of Cajun seasoning are spicier than others, so choose with care.
    • Parmesan Cheese: For the very best flavor and consistency, freshly grate your own parm right off the block.
    Fresh lemon juice is being squeezed on top of baked oysters.

    How to Make Baked Oysters in Oven

    These baked oysters are an easy mix-and-assemble recipe. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

    Oysters are being mixed with garlic and bold seasonings.
    Mix the oysters with garlic and seasonings.
    The seasoned oysters have been divided between two ramekins.
    Divide the oysters into greased ramekins.
    • Prep the oven: Preheat the oven and grease the ramekins. Set them aside.
    • Make the oyster filling: Mix the oysters, garlic, cajun seasoning, and black pepper in a small bowl. Divide the mixture between the ramekins.
    Panko breadcrumbs are being mixed with parmesan cheese, butter and herbs.
    Stir to combine the breadcrumb mixture.
    The oysters have been topped with the seasoned breadcrumbs.
    Add the breadcrumbs to the oysters and bake.
    • Prepare the topping: Whisk the butter, panko, parmesan, parsley, and thyme in another bowl. Top the filled ramekins with this buttered panko crumbs mixture.
    • Bake them: Pop them into the oven until the panko topping is slightly toasted. Serve immediately with lemon wedges and enjoy.
    Overhead photo of baked oysters with crackers in the background.

    Chef’s Tips & Variations

    • Use fresh oysters: If it’s fresh oyster season in your area, go ahead and use them in the recipe. Make sure they’re properly cleaned and shucked. Follow the directions, but cover the ramekins with foil before baking. Bake them for 10 minutes covered, then remove the foil and bake for 5 minutes more, until golden brown.
    • Watch the oven: Set a timer on your phone to remind you to remove the ramekins from the oven. Over-cooking leads to dry, rubbery oysters!
    • Add bacon: Cook 2 to 3 bacon strips until crispy and reserve the fat. Finely chop the bacon and mix it into the panko topping. Stir 1/2 to 1 tablespoon reserved bacon fat into the oysters for an extra smokey version of this appetizer.
    • Make them Mediterranean: Swap the parmesan for crumbled feta cheese and add 1/4 cup finely chopped pitted olives for a Mediterranean twist.
    • Prep ahead: You can prepare these baked oysters ahead of time for a party. When it comes time to bake them, cover them tightly and store them in the fridge instead. Remove them from the fridge 30 minutes before baking, then bake as directed.
    A fork has pierced a baked oyster topped with panko breadcrumbs.

    What To Serve With Baked Oysters

    You just can’t serve this baked oyster recipe without some fresh lemon wedges on the side. They add the perfect balance! Here are a few more tasty pairing ideas:

    Grabbing an oyster from the ramekin.
    Print

    Baked Oysters

    This herbed baked oysters recipe with buttery, crispy panko is an easy seafood appetizer for all your gatherings.
    Course Appetizers & Snacks, Side Dish, Side Dishes
    Cuisine American
    Keyword baked oysters, baked oysters recipe, oysters recipe baked
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 2 servings
    Calories 342kcal
    Author Jessica – The Novice Chef

    Ingredients

    • 2 (3.75 oz) cans Smoked Oysters in Oil or 1 (6 oz) can whole oysters
    • 4 cloves fresh garlic minced
    • 1 ½ teaspoons cajun seasoning
    • ½ teaspoon fresh cracked black pepper
    • 3 tablespoons butter melted
    • 1 cup seasoned panko bread crumbs
    • ¼ cup shredded parmesan cheese
    • 1 tablespoon minced fresh parsley
    • 1 tablespoon minced fresh thyme
    • lemon wedges for serving

    Instructions

    • Preheat oven to 400°F. Butter or grease two 6 oz ramekins.
    • In a small bowl, stir together oysters, garlic, cajun seasoning and black pepper. Divide oysters among prepared ramekins.
    • In a small bowl, combine melted butter, bread crumbs, parmesan cheese, parsley and thyme. Top oysters with bread crumb mixture.
    • Bake for 10 minutes, or until warmed through and bread crumbs are lightly toasted. Serve immediately with lemon wedges.

    Video

    Notes

    Storage: While best served fresh, you can save the leftovers. Cover the ramekins with foil and refrigerate them for up to 3 days. Keep them in the back of the fridge where it’s coldest.
    Reheat: Microwave them in 15-second intervals until warm. 
    Prep ahead: You can prepare these baked oysters ahead of time for a party. When it comes time to bake them, cover them tightly and store them in the fridge instead. Remove them from the fridge 30 minutes before baking, then bake as directed.
    A recipe review features a five-star rating, a testimonial praising baked oysters with lemon and cayenne, and a photo of a hand squeezing lemon over breadcrumb-topped baked oysters in a white ramekin. The review is signed “Brittany."
    Learn more about our Test Kitchen promise!

    Nutrition

    Serving: 1 serving | Calories: 342kcal | Carbohydrates: 26g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 567mg | Potassium: 183mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1779IU | Vitamin C: 7mg | Calcium: 244mg | Iron: 3mg

    Categories:

    More Seafood Recipes To Try

    Slightly sweet and juicy air fryer coconut shrimp with a golden brown coconut coating topped with fresh parsley.

    Air Fryer Coconut Shrimp

    Salmon fillets in a brown sauce, garnished with green onions.

    Teriyaki Salmon

    Someone is lifting a fish taco from a platter filled with the same tacos.

    Blackened Fish Tacos

    Cooked Spanish seafood rice in the pan.

    Seafood Paella

    The post Garlic Herb Baked Oysters appeared first on The Novice Chef.

    ]]>     https://thenovicechefblog.com/baked-herbed-oysters/feed/ 17     Collard Greens https://thenovicechefblog.com/beer-bacon-collard-greens/ https://thenovicechefblog.com/beer-bacon-collard-greens/#comments Sat, 06 Jul 2024 09:00:00 +0000 https://thenovicechefblog.com/?p=12515 These beer-simmered, garlicky collard greens with smokey bacon are a Southern side dish made easy in one-pot! The combination of tender collard greens, crispy bacon, and a hint of beer adds a delicious depth of flavor to traditional collard greens. Why I Love These Flavorful Collard Greens There’s one way I can always make sure my […]

    The post Collard Greens appeared first on The Novice Chef.

    ]]>     These beer-simmered, garlicky collard greens with smokey bacon are a Southern side dish made easy in one-pot! The combination of tender collard greens, crispy bacon, and a hint of beer adds a delicious depth of flavor to traditional collard greens.

    Tender collard greens simmered in beer with crispy bacon in a serving bowl.

    Why I Love These Flavorful Collard Greens

    There’s one way I can always make sure my kids actually eat their veggies – add bacon! We often make these greens for potlucks, parties, holidays, and everything in-between. You can keep them warm in a crockpot and they go great with just about any dish you can dream up! Here’s why I think you will love this collard greens recipe:

    • Flavorful: Smokey bacon, zesty garlic and malty beer infuse a ton of flavor into the tender collard greens.
    • Effortless: This collard greens recipe takes just about 10 minutes to prep! Sauté the onions, mix everything together and let them simmer.
    • One Pan: One pan recipes are my jam! They’re always so easy to make and even easier to clean up afterwards.
    • Nutrient-rich: Collard greens are packed with a ton of vitamins and minerals, making this a nutritious addition to any meal.

    What Are Collard Greens?

    Collard greens are a leafy green with sturdy, thick leaves and stems commonly used in Southern cuisine. It’s got dark green leaves and lightly colored stems. The flavor is subtly bitter and earthy, a bit like kale or cabbage. It’s often braised, sautéed, or boiled until tender. They’re often cooked with garlic, onions, and bacon and served as a side dish for lunch or dinner.

    Labeled ingredients for collard greens recipe arranged in bowls. From top to bottom: bacon, onion, beer, garlic, apple cider vinegar, sugar, salt, chicken broth, pepper and collard greens.

    Key Ingredients

    The beer and tangy apple cider vinegar cut through the greens’ natural bitterness. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

    • Collard Greens: Make sure the tough stems have been removed and that you rinse them well before you start cooking. If you don’t rinse your greens, you can wind up with a gritty texture! You can also use this recipe with mustard greens.
    • Bacon: You can use regular or thick-cut, whichever you prefer or already happen to have on hand. Thick-cut is usually my go-to! You can also use diced cooked ham, add a ham bone, or smoked ham hocks.
    • Beer: I prefer using Lager beers in my collard greens for a very subtle malty flavor. A light beer will work as well, I don’t recommend using a heavy stout style beer.
    • Apple Cider Vinegar: Red wine vinegar can be used instead if preferred. However, I prefer apple cider vinegar because it has a subtle touch of sweetness that really brings it all together.
    • Sugar: A hearty pinch of granulated sugar is how my grandma always made collard greens to keep them from becoming slightly bitter. Feel free to use brown sugar or skip it all together!
    Close-up of tender collard greens with smokey bacon.

    How To Cook Collard Greens With Bacon

    There’s nothing I love more than a good low maintenance recipe… with lots of bacon! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

    Cooking the bacon.
    Cook bacon until crispy.
    Pouring in the beer, stock, and vinegar.
    Add beer and stir until the sugar dissolves.
    • Cook the bacon: Place the bacon in a pot and cook it until nice and crispy. Don’t drain it – we’re going to use that fat to cook the onions and garlic!
    • Sauté the onions: Add the onions and garlic. Cook them until the onions soften, stirring occasionally.
    • Fill the pot: Pour in the beer, stock, vinegar, and sugar. Mix well and bring it to a boil.
    Stirring in the greens.
    Wilt the greens before adding more.
    Cooked collard greens in the pot.
    Stir occasionally so the greens don’t stick and burn.
    • Simmer it: Add the greens in batches and press them down until fully submerged in liquid. Reduce the heat and simmer them 1-1 1/2 hours or until tender.
    • Serve: Remove them from the heat. Let them cool for 10 minutes, serve, and enjoy!
    Beer-simmered, garlicky collard greens with smokey bacon in a big bowl.

    Chef’s Tips & Variations

    • Use turkey bacon: I love turkey bacon! Just note that it may not render enough fat to cook the garlic and onions in, so you may need to add in some butter or oil.
    • Work in batches: Don’t try to fit all of the greens in the pot at once! You’ll want to work in batches, letting them wilt before adding more. Otherwise, they won’t all fit.
    • Make it spicy: You can toss in some diced jalapeños, hot sauce, or crushed red pepper flakes for a spicy kick.
    • Cream them: Stir in 1 to 2 cups of heavy cream, or half-and-half, during the last 5 minutes of cook time. Add 1 cup shredded cheddar cheese (freshly shredded right off the block is best). Mix well until melty and serve as usual!
    • Crockpot: After you wilt the greens, transfer everything to a slow cooker set to low for 3 to 4 hours, stirring occasionally. Once tender, flip the crockpot to the warm setting for serving!
    A serving spoon is dipping into a pot filled with cooked collard greens and bacon.

    Serving Suggestions

    When I make collard greens, I like to enjoy the full Southern experience! Here’s a quick look at some great pairings:

    A serving spoon is dipping into a pot filled with cooked collard greens and bacon.
    Print

    Collard Greens

    ⭐Test Kitchen Approved!⭐
    This one-pot collard greens recipe with sweet onions, smokey bacon, & malty beer is an easy Southern side dish that everyone will enjoy! Keep them warm in a crockpot to serve a crowd!
    Course Side Dishes
    Cuisine American, Southern
    Keyword collard greens, collard greens recipe, collard greens with bacon, how to cook collard greens
    Prep Time 10 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 25 minutes
    Servings 6 servings
    Calories 345kcal
    Author Jessica – The Novice Chef

    Ingredients

    • 12 oz bacon chopped
    • 1 large yellow onion chopped
    • 3 cloves garlic minced
    • 1 cup beer or more chicken stock
    • 1 cup chicken stock
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons sugar optional
    • 2 lbs collard greens or preferred greens, chopped, rinsed and tough stems removed
    • salt & black pepper to taste

    Instructions

    • In a large, heavy bottomed pot like a dutch oven, fry the bacon over medium-high heat for about 5 to 6 minutes.
    • Add the onion and garlic and cook until the onions are wilted, about 4 minutes. Add the beer, chicken stock, vinegar, and sugar and bring to a boil.
    • Begin adding the greens in batches, pressing down with a spoon to submerge them in the hot liquid and adding more as they wilt.
    • When all of the greens have been added, reduce the heat to a simmer. Cook the greens, partially covered, and stirring occasionally, for about 1 to 1 1/2 hours or until tender. You can also transfer the greens to a crockpot over low heat for 3 to 4 hours, until tender.

    Notes

    Storage: Make sure the greens are fully cooled before storing. Place leftovers in an airtight container and store in the fridge for up to 4 days.
    Freeze: Transfer leftovers to a freezer-friendly storage bag and freeze for up to 3 months. For best results, thaw overnight in the fridge, or reheat straight from frozen. 
    Reheat: Microwave it for up to a minute or until warm. You can also heat it in a pot over medium heat for 8 to 10 minutes, stirring occasionally. If frozen, microwave it for 5 to 6 minutes. 

    Nutrition

    Serving: 1 serving | Calories: 345kcal | Carbohydrates: 19g | Protein: 13g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 461mg | Potassium: 533mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7611IU | Vitamin C: 56mg | Calcium: 365mg | Iron: 1mg

    Categories:

    More Vegetable Side Dishes To Try

    Creamed spinach with more parmesan on top.

    Creamed Spinach

    Bowl of parmesan roasted broccoli with red pepper flakes.

    Parmesan Roasted Broccoli

    Creamy baked brussel sprouts in a cast-iron pan.

    Cheesy Brussel Sprout Casserole

    Close-up shot of candied carrots in a white bowl.

    Candied Carrots Recipe

    The post Collard Greens appeared first on The Novice Chef.

    ]]>     https://thenovicechefblog.com/beer-bacon-collard-greens/feed/ 6     Bacon Ranch Pasta Salad https://thenovicechefblog.com/bacon-ranch-pasta-salad/ https://thenovicechefblog.com/bacon-ranch-pasta-salad/#comments Tue, 11 Jun 2024 21:00:00 +0000 https://thenovicechefblog.com/?p=23454 Ready in under 30 minutes, this easy bacon ranch pasta salad recipe is a quick, creamy and flavorful side dish that’s perfect for any occasion. With the tangy taste of ranch, the crunch of fresh veggies, and the smokey goodness of bacon, it’s a guaranteed crowd-pleaser. Why I Love This Creamy Pasta Salad I was […]

    The post Bacon Ranch Pasta Salad appeared first on The Novice Chef.

    ]]>     Ready in under 30 minutes, this easy bacon ranch pasta salad recipe is a quick, creamy and flavorful side dish that’s perfect for any occasion. With the tangy taste of ranch, the crunch of fresh veggies, and the smokey goodness of bacon, it’s a guaranteed crowd-pleaser.

    Creamy bacon ranch pasta salad with cheddar cheese and peas in a large white serving bowl with crispy bacon sprinkled on top.
    ⭐ Test Kitchen Approved ⭐

    Bacon Ranch Pasta Salad: a quick, easy and creamy pasta salad with cheddar cheese, bacon, peas and ranch seasoning all tossed together for a great potluck dish!

    “I was surprised at just how good this pasta salad is! I almost used shredded cheddar cheese instead, but I am so glad I didn’t. The cubes of cheese add a surprising amount of texture and flavor. I also made a few extra strips of bacon to crumble on top right before serving!” — Brittany, busy mom, chicken wrangler, and homesteader.

    Learn more about our Test Kitchen ➔

    Why I Love This Creamy Pasta Salad

    I was gifted this recipe almost 20 years ago at my first corporate job. We had office potlucks often and I was absolutely obsessed with this pasta salad from my first bite! For me, the combination of cubed cheddar cheese and salty, crispy bacon is what really sets it apart. Here’s why you’ll keep sneaking bites before it ever leaves the kitchen:

    • Quick and Easy: Prepare this creamy pasta salad recipe in just 30 minutes.
    • Potluck Favorite: This bacon ranch pasta salad can be made ahead and serves 10, but could easily be doubled for a party or larger gathering.
    • Craveable Flavors: Smoky bacon, creamy ranch dressing, and lovely cheese cubes deliver a robust, savory flavor explosion from the first bite to the last!
    • Simple Ingredients: This easy macaroni salad comes together with inexpensive ingredients, many of which you may already have on hand.

    If you need easy, portable salads, check out my light and fresh Greek pasta salad. My tuna pasta salad and this dill pickle pasta salad receive rave reviews, too. All three are ready in 30 minutes or less!

    Ingredients for bacon ranch pasta salad recipe arranged in bowls. From top to bottom: ranch seasoning, cheddar cheese, sour cream, peas, bacon, mayo, elbow noodles, pepper and salt.

    Key Ingredients

    Below you will find helpful notes for key ingredients used to make this easy bacon ranch pasta salad recipe. Scroll down to the recipe card for the full ingredient list and exact amounts!

    • Pasta: Choose an any short pasta meant to hold sauce. Elbow macaroni, bowtie, or penne will all work great. Do not over cook your noodles or the salad will become soggy quickly!
    • Ranch: An envelope of dry, ranch seasoning mix gives big, bold savory flavor. You do not want to use prepared ranch dressing!
    • Cheese: Sharp cheddar cheese pairs so well with bacon, but you could substitute your favorite semi-soft cheese like Colby jack or Swiss. I highly recommend using cubes of cheese, it adds a great textural element!
    A large serving bowl of bacon ranch pasta salad with small bowls of crumbled bacon and diced fresh herbs on the side.

    How to Make Bacon Ranch Pasta Salad

    With little time spent boiling the noodles, this easy bacon ranch pasta salad recipe comes together in just about 20 minutes. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video!

    Cooked elbow noodles in a bowl being coated in a creamy ranch sauce.
    Combine the sauce ingredients and stir in the cooked pasta.
    Peas, crispy bacon, cubed cheddar cheese and seasonings being added to a bowl of creamy pasta.
    Add the cheese, peas, bacon and seasonings.
    • Boil: Cook pasta according to package directions. Rinse in cold water to stop the cooking process. Let cool completely.
    • Make the Dressing: In a large mixing bowl, combine the ranch packet mix, mayonnaise, and sour cream. Add cooked and drained pasta to the dressing and stir until mixture coats the pasta.
    A bowl of creamy ranch and bacon pasta salad being stirred together with a spatula.
    Gently stir until well combined.
    A large white serving bowl filled with creamy bacon ranch pasta salad with crispy bacon and fresh herbs on top.
    Garnish with more crispy bacon and serve!
    • Stir: Add in cheese, bacon, thawed green peas. Sprinkle salt and pepper to taste. Mix gently until all ingredients look well incorporated.
    • Serve: Serve and enjoy immediately at room temperature or store in an airtight container in the refrigerator.
    Crispy bacon and fresh herbs sprinkled on top of creamy ranch and bacon pasta salad with cheddar cheese and peas in a large white bowl.

    Chef’s Tips and Variations

    • Pasta: Season the water before boiling by adding a couple of tablespoons of salt. This step adds needed flavor to pasta. Also, watch the time and drain al dente pasta immediately when finished cooking as directed. Overcooking causes mushy noodles that break down when mixing the other ingredients together.
    • Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, stir in a little extra sour cream or mayo, if needed.
    • Variations: Try different semi-soft cheese cubes such as Colby jack, pepper jack, or swiss. No bacon? Feel free to add cubed leftover smoked or honey ham and add to the salad instead. You could increase the fiber and protein in the dish by using chickpea or lentil based pasta.
    • Add Color: Amp up the veggie power and presentation points by adding diced purple onion and chopped red bell pepper.
    • Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.
    • Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.
    A large white serving bowl filled with creamy bacon ranch pasta salad with crispy bacon and fresh herbs on top.
    A spoon scooping out a bite of pasta bacon ranch salad from a large bowl.

    What to Serve with Bacon Ranch Pasta Salad

    This hearty salad makes a great light dinner or lunch, but you may want to pair it with cookout classics such as hamburgers or hot dogs. Here are a few suggestions:

    Bacon Ranch Pasta Salad in a bowl topped with crispy bacon.
    Print

    Bacon Ranch Pasta Salad Recipe

    This Bacon Ranch Pasta Salad recipe is quick, easy and always a crowd pleaser! Creamy pasta salad loaded with sharp cheddar cheese, bacon, peas & ranch seasoning.
    Course Side Dishes
    Cuisine American
    Keyword bacon ranch dressing pasta salad, Bacon Ranch Pasta Salad, pasta bacon ranch salad, pasta salad with bacon and ranch, Ranch Pasta Salad
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 10 servings
    Calories 139kcal
    Author Jessica

    Ingredients

    • 1 (16 oz) box elbow noodles
    • 1 (1 oz) package ranch dip seasoning mix dry packet
    • 1 (16 oz) container sour cream
    • ⅓ cup mayo
    • 1 (16 oz) block sharp or mild cheddar cheese cubed
    • 1 (10 oz) bag frozen peas thawed
    • 8 strips bacon cooked and crumbled
    • salt and pepper to taste

    Instructions

    • Boil pasta according to package directions, until al dente. Drain and rinse with cold water and stir so the noodles don’t stick. Let pasta cool while you prep the rest.
    • In a large bowl, mix together the ranch seasoning, sour cream and mayo together until well combined. Add pasta to the bowl and stir to combine.
    • Toss in cheese, peas and bacon. Add salt and pepper, to taste.
    • Serve immediately or store in an airtight container until ready to serve.

    Video

    Notes

    How to Store: Store leftover pasta salad for up to 3 days in an airtight container. You may need to add a scoop of mayo or a couple of tablespoons of bottled ranch dressing, if ranch and bacon pasta salad seems a little dry. Freezing isn’t recommended for this dish. Textures and tastes of creamy dressings will change when frozen and thawed.
    Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, know that it might suck up some of the sauce over time, so you can add a little more sour cream, mayo or even regular ranch dressing if needed.
    Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.
    Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.

    Nutrition

    Serving: 1serving | Calories: 139kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 307mg | Fiber: 1g | Sugar: 1g

    Categories:

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