Homemade French baguettes are easier than I ever thought! All the usual bread basics plus a little honey for sweetness. From start to finish, it took me just 3 hours to make this oven-fresh bread.

Tips for Beginners

• I highly recommend using a kitchen scale for this recipe. Alternatively, measure the flour using the spoon-and-level method to avoid dense and dry baguettes.
• Warm water helps to hydrate the dough and activate the yeast. If your water is too cold, the yeast may not reach its full potential. If it’s too hot, you risk killing the yeast.
• The dough should be smooth, elastic, and slightly tacky to the touch after kneading. When pressed gently with a finger, it should spring back slowly.
• Don’t skip the rise time—it’s super important for developing the flavor and texture of this bread.
• To achieve a shatteringly crisp crust on your homemade French baguettes, it’s important to create steam in the oven. Steam helps keep the dough moist, which allows the crust to expand before it sets. You can do this by pouring water into a cast iron pan or rimmed baking sheet set on the bottom rack of your oven.

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French Baguette Recipe

Turn your kitchen into a bakery with this easy French baguette recipe. Just a few ingredients and easy-to-follow steps will show you exactly how to make this fresh bread!

Step-by-step photos can be seen below the recipe card.

Course Bread, Side Dish

Cuisine French

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rise Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 8 pieces

Calories 185kcal

Author Sabine Venier

Equipment

• Kitchen Scale (optional, but recommended!)
• Stand Mixer (optional)

Ingredients

• 3 cups bread flour 360 grams, plus more for dusting
• 1½ teaspoons instant yeast 4 grams
• 1¼ teaspoons kosher salt 4 grams
• 1 tablespoon honey 22 grams
• 1 cup warm water 227 grams (about 110°F)

Instructions

• In a large mixing bowl, combine the flour, yeast, salt, honey, and water, stirring until a shaggy dough forms.
  3 cups bread flour, 1½ teaspoons instant yeast, 1¼ teaspoons kosher salt, 1 tablespoon honey, 1 cup warm water
  
• Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, you can knead it for 10 minutes on low speed using a stand mixer with a dough hook attachment.
  
• Place the dough in a lightly oiled container, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1-1½ hours.
  
• Gently deflate the dough and divide it into two equal parts (approx. 308 grams each). Roll each piece into a long, thin shape, approximately 14 inches long.
  
• Transfer the shaped dough onto a baker’s linen or a floured kitchen towel, creating folds between the loaves to help them keep their shape as they undergo a second rise.
  
• Cover with the towel and let rise again for about 1 hour, or until puffy and nearly doubled.
  
• Preheat the oven to 475°F with a baking stone or baking steel inside. If you don't have a baking stone or steel, you can use an inverted baking sheet or pizza pan as an alternative. Place an empty cast iron pan on the bottom rack of the oven.
  
• Carefully transfer the loaves onto a piece of parchment paper on a baking peel or the back of a baking sheet.
  
• Slash the tops of the loaves with a lame or sharp knife, making 4-6 diagonal cuts on each.
  
• Slide the parchment paper and loaves onto the preheated baking stone in the oven. Pour a cup of water into the hot cast iron pan on the bottom to create steam, and then quickly close the oven door. Bake for 15 minutes.
  
• Carefully remove the pan with water, rotate the baguettes, and then lower the oven temperature to 450°F. Continue baking for an additional 10-15 minutes or until they achieve a deep golden brown color.
• Cool on a wire rack before slicing.
  

Notes

• This recipe makes 2 baguettes. A serving is approximately ¼ of a baguette.
• Use high-quality flour with a 12-14% protein content for best texture. However, all-purpose flour can be used in a pinch, though the results may not be as artisanal.
• Properly baked bread should be gold brown and sound hollow when tapped on the bottom. If measuring with a thermometer, the internal temperature should be 190-210°F.
• Traditional baguettes rely on instant yeast for leavening. Without it, you would need to use a sourdough starter, which involves a different process and timeline.

Nutrition

Serving: 0.25baguette | Calories: 185kcal | Carbohydrates: 37g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 367mg | Potassium: 70mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.5mg

How to Make a Baguette Step-by-Step

Mix the Dough: In a large mixing bowl, combine 3 cups of bread flour, 1½ teaspoons of instant yeast, 1¼ teaspoons of kosher salt, 1 tablespoon of honey, and 1 cup of warm water, stirring until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, you can knead it for 10 minutes on low speed using a stand mixer with a dough hook attachment.

Proof the Dough: Place the dough in a lightly oiled container, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1-1½ hours.

Divide the Dough: Gently deflate the dough and divide it into two equal parts (approx. 308 grams each). Roll each piece into a long, thin shape, approximately 14 inches long.

Shape the Dough: Transfer the shaped dough onto a baker’s linen or a floured kitchen towel, creating folds between the loaves to help them keep their shape as they undergo a second rise.

Let the Dough Rise: Cover with the towel and let rise again for about 1 hour, or until puffy and nearly doubled.

Preheat the Oven: Preheat the oven to 475°F with a baking stone or baking steel inside. If you don’t have a baking stone or steel, you can use an inverted baking sheet or pizza pan as an alternative. Place an empty cast iron pan on the bottom rack of the oven.

Transfer the Dough: Carefully transfer the loaves onto a piece of parchment paper on a baking peel or the back of a baking sheet.

Score the Dough: Slash the tops of the loaves with a lame or sharp knife, making 4-6 diagonal cuts on each. This allows it to expand during baking and helps control where the bread will balloon. It also creates the classic baguette look.

Bake the Bread: Slide the parchment paper and loaves onto the preheated baking stone in the oven. Pour a cup of water into the hot cast iron pan on the bottom to create steam, and then quickly close the oven door. Bake for 15 minutes.

Rotate, Bake, and Cool the Bread: Carefully remove the pan with water, rotate the baguettes, and then lower the oven temperature to 450°F. Continue baking for an additional 10-15 minutes or until they achieve a deep golden brown color. Cool on a wire rack before slicing.

How to Store and Reheat

Store your fresh baguettes in a paper bag at room temperature for up to 2 days. Avoid plastic bags, as they will soften the crust. Enjoy at room temperature or gently warmed in the oven or microwave.

For longer storage, I recommend freezing French baguettes in an airtight bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

A French baguette is so incredibly versatile. I love it with a pat of butter (try my favorite honey butter) or olive oil and balsamic vinegar before a big meal. It’s also great for mopping up excess salad dressing or sauce from your dinner.

If you’re feeling snacky, it makes a great base for bruschetta or garlic butter French bread pizza bites, or you can even use it as the roll for a teriyaki chicken sub!

More Bread Recipes To Try

Appetizers

No Knead Dutch Oven Bread (Rosemary Bread)

Appetizers

Easy Cheesy Garlic Bread Recipe (Texas Toast Garlic Bread)

Breakfast

Butterscotch Monkey Bread Recipe (Bubble Bread)

Cakes + Cupcakes

Glazed Lemon Cranberry Bread

The post Baguette appeared first on The Cookie Rookie®.

If you’re like me and always thought pickling involved fancy contraptions and complicated equations, think again! I’m doing things the easy way with this quick pickling technique that keeps in the refrigerator plenty long enough (not that these pickled onions ever last very long in my house!) With just a few pantry staples and a quick blanch, you’ll be on your way to crunchy, tangy pickled red onions—the perfect topping for any meal!

Tips for Beginners

• Remember that these are quick-pickled onions, NOT shelf-stable canned onions. They MUST be refrigerated!
• Don’t skip blanching the onions! It helps preserve their color and crunchy texture. In testing, I found that raw onions turned mushy faster and didn’t get as much of that beautiful pink color.
• Make sure the onions are completely submerged in the brine at all times. The brine is what helps to preserve the onions for such a long time.
• Let the onions chill completely in the refrigerator before enjoying for the best flavor.
• The longer the onions sit, the better the flavor will be.

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Pickled Red Onions Recipe

Pickled red onions are the perfect combination of sweet and tangy. They are the best topping for sandwiches, salads, tacos, and more!

Step-by-step photos can be seen below the recipe card.

Course condiment, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pickling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 16kcal

Author Sabine Venier

Ingredients

• 1 red onion thinly sliced
• ¾ cup apple cider vinegar
• ¾ cup water
• 1 tablespoon granulated sugar
• 1½ teaspoons kosher salt

Optional Seasonings

• 1 clove garlic smashed
• 1 teaspoon whole black peppercorns
• ½ teaspoon coriander seeds
• 2-3 sprigs fresh herbs such as thyme or dill
• 1-2 strips citrus zest such as lemon or orange

Instructions

• Bring a pot of water to a boil. Add the sliced onions and blanch for about 30 seconds. Drain and transfer the onions to a heatproof jar.
  1 red onion
  
• In a saucepan, combine the vinegar, water, sugar, salt, and any optional seasonings. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
  ¾ cup apple cider vinegar, ¾ cup water, 1 tablespoon granulated sugar, 1½ teaspoons kosher salt, 1 clove garlic, 1 teaspoon whole black peppercorns, ½ teaspoon coriander seeds, 2-3 sprigs fresh herbs, 1-2 strips citrus zest
  
• Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged.
  
• Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.

Notes

• This recipe makes about 1 cup of pickled red onions. A serving is 2 tablespoons.
• Apple cider vinegar is my number one choice for the perfect balance of sweet and salty in pickled vegetables. For a sharper flavor, use white vinegar.
• I like to use wide-mouth mason jars for this recipe, but any glass jar with a tight-fitting lid will work.
• I like to add a little bit of extra seasoning depending on my mood. Some favorites include smashed garlic cloves, whole black peppercorns, coriander seeds, fresh/dried herbs, and citrus zest.

 

Nutrition

Serving: 2tablespoons | Calories: 16kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 439mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg

How to Pickle Red Onions Step by Step

Blanch the Onion: Bring a pot of water to a boil. Add 1 sliced red onion and blanch for about 30 seconds. Drain and transfer the onion to a heatproof jar.

Boil the Brine: In a saucepan, combine ¾ cup of apple cider vinegar, ¾ cup of water, 1 tablespoon of granulated sugar, 1½ teaspoons of kosher salt, and any optional seasonings (1 smashed clove of garlic, 1 teaspoon of whole black peppercorns, ½ teaspoon of coriander seeds, 2-3 sprigs of fresh herbs, and/or 1-2 strips of citrus zest). Bring the mixture to a boil, stirring to dissolve the sugar and salt.

Pickle the Onions: Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged. Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.

How to Store

Store pickled red onions in an airtight container (I like to use a mason jar) in the refrigerator for up to 2 weeks. The flavor will continue to develop as they sit.

Serving Suggestions

These pickled red onions are so versatile! They’re the perfect topping for salads or sandwiches to add just a little bit of zing. I love them on top of a cobb salad, pulled pork grilled cheese, or my favorite baked chicken tacos. But beware…they’re addictive!

More Condiment Recipes To Try

Dips

Boursin Cheese Recipe

Dressings + Sauces

Bang Bang Sauce (for Shrimp, Chicken, and More)

Dressings + Sauces

Garlic Aioli

Cooking Basics

Caramelized Onions (How to Caramelize Onions)

The post Pickled Red Onions appeared first on The Cookie Rookie®.

The Best Homemade Garlic Bread Recipe

My Homemade Garlic Bread Recipe is loaded with garlic butter, baked to perfection, and then broiled a bit to really take things over the top. It turns out buttery and delicious, without any preservatives.

The key to making this recipe special is the bread-to-butter ratio. We want the butter to really bake down, deep into the bread (about half way down). I use SO SO MUCH butter for this bread and it turns out amazing!

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Homemade Garlic Bread Recipe

This Homemade Garlic Bread recipe is the absolute BEST I've have ever tried! The butter melts deep into the bread, creating the ultimate garlicky, cheesy goodness. This recipe is baked and then broiled, making it crispy on the outside and buttery soft on the inside.

Course Bread

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 6

Calories 507kcal

Author Becky Hardin

Ingredients

• 1 16 ounce loaf of Italian or French bread
• 4 cloves garlic minced
• 16 tablespoons unsalted butter divided (12 tablespoons for the bread and 4 tablespoons for extra dipping butter)
• ¼ teaspoon crushed red pepper flakes red pepper flakes
• 1 tablespoon minced fresh parsley divided
• 1 teaspoon coarse or flaked sea salt
• ¼ cup freshly grated Parmesan cheese

Instructions

• Heat oven to 350°F and line a large baking sheet with foil.
• Slice the loaf in-half lengthwise, and place each half cut-side up on the prepared baking sheet.
  1 16 ounce loaf of Italian or French bread
  
• In a small saucepan set over LOW heat, combine butter, garlic and crushed red pepper flakes. Bring the mixture to a low boil and boil for 1 minute. Do NOT allow the garlic to brown. Remove from heat.
  4 cloves garlic, 16 tablespoons unsalted butter, ¼ teaspoon crushed red pepper flakes
  
• Pour the butter through a mesh strainer and into a heatproof bowl. Add 1-tablespoon parsley and mix well.
  1 tablespoon minced fresh parsley
  
• Spread or brush all except 4 tablespoons butter mixture over the bread and sprinkle with salt.
  1 teaspoon coarse or flaked sea salt
  
• Bake the bread at 350°F, on the middle rack of the oven, for 10 minutes.
• Remove the bread from the oven and set the temperature to BROIL. If using Parmesan cheese, sprinkle it onto the bread.
  ¼ cup freshly grated Parmesan cheese
• Return the bread to the oven and broil 1-2 minutes or until the bread is toasty and golden and the cheese bubbles slightly. Watch closely so the bread doesn’t burn.
• Remove from the oven and sprinkle with the remaining ½ tablespoon of parsley. Allow the bread to cool 1-minute before slicing.
  
• Use leftover butter mixture for a dipping sauce, if desired. Serve immediately.

Video

Notes

• Ciabatta and baguette are the best substitutes for french bread. But even sliced white bread will work. 
• Fresh garlic is the BEST, but if it’s not available use garlic salt.
• You can make this with olive oil as well. However, I suggest not completely swapping butter with olive oily. You can use 1:1 ratio of butter and olive oil.
• I don’t wrap my garlic bread slices in foil, although you definitely can. Wrapping in foil will keep the outside from crisping quite so much. If you prefer your bread on the softer side, wrap in foil before baking and skip the broiling. I like the outside crispy, but not everyone does. The choice is completely yours!

Nutrition

Calories: 507kcal | Carbohydrates: 43g | Protein: 10g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 83mg | Sodium: 457mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 2.8mg

How to Make Cheesy Garlic Bread At Home

Preheat the oven and line the baking sheet: Start by preheating the oven to 350°F. Line a large baking sheet with foil and keep it aside.

Cut the loaf: Place a 16 ounce fresh loaf of bread on a cutting board and slice the loaf in-half lengthwise. Transfer them on the lined baking sheet, place each half cut-side up on the prepared baking sheet.

Prepare garlic butter spread: Set a small saucepan over low heat, add 16 tablespoons of unsalted butter, 4 cloves of minced garlic, and ¼ teaspoon crushed of red pepper flakes. Bring the mixture to a low boil and boil 1 minute. Do NOT allow the garlic to brown. Remove from the heat.

Pour the butter through a mesh strainer and into a heatproof bowl. Add 1-tablespoon fresh minced parsley and mix well.

Spread and bake: Spread or brush all the spread except 4 tablespoons butter mixture (save for later) over the bread and sprinkle with 1 teaspoon of coarse salt.

Bake the bread at 350°F, on the middle rack of the oven, for 10 minutes.

Remove the bread from the oven and set the temperature to BROIL. If using 1/4 cup of freshly grated Parmesan cheese, sprinkle it onto the bread.

Return the bread to the oven and broil for 1-2 minutes or until the bread is golden and the cheese bubbles slightly. Watch it closely so the bread doesn’t burn.

Remove from the oven and sprinkle with the remaining ½ tablespoon of parsley. Allow the bread to cool for 1 minute before slicing. Use leftover butter mixture for a dipping sauce, if desired. Serve immediately.

Garlic Bread in an Air Fryer

To make this in an air fryer, bake it at 350°F for 5 minutes or until golden.

How to Store and Reheat

Refrigerate: Store leftover garlic bread in an airtight container and refrigerate for 2-3 days. While reheating, wrap it in the foil and bake in the oven for 10 min at 350°F.

Freeze: Once you lather the butter on, space the slices evenly on a baking sheet and freeze for one hour. Once the butter is frozen, transfer slices to a freezer-friendly container and store for 3-4 months. Thaw overnight and bake at 350°F.

Serving Suggestions

This Garlicky Cheesy Bread is EVERYTHING I want in a side dish. Serve it with Instant Pot Zuppa Toscana or my Texas Chili. This ridiculously good recipe needs a place at your table when you’re cooking Italian food too!

Homemade Bread recipes that you’ll love

Breads, Rolls, Muffins

Baguette

Appetizers

Homemade Garlic Bread Recipe

Breads, Rolls, Muffins

White Sandwich Bread

Breads, Rolls, Muffins

English Muffins

Breads, Rolls, Muffins

Nutella Banana Bread

Baking

Buttermilk Biscuits

Desserts

Homemade Fruit Cake Recipe

Breads, Rolls, Muffins

Cranberry Muffins

Our Homemade Garlic Bread recipe was originally published 5/10/18. It was retested, reworked, and republished to be better than ever 3/01/25.

The post Homemade Garlic Bread Recipe appeared first on The Cookie Rookie®.

Every time I’ve walked by saffron in the spice aisle, I’ve wondered what it’s for and what it tastes like. It turns out those fancy threads pack a lot of subtle flavor and vivid color into a small package. They’re a bit expensive, but in my opinion totally worth it for this show-stopping rice dish!

This delicious stovetop rice goes well with Indian and pan-Asian dishes. With only 10 ingredients, I love how simple it is to make and it only takes 30 minutes from start to finish!

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Saffron Rice Recipe

Flavorful and aromatic, this dish is made with basmati rice, saffron threads, and warm spices. It is perfect for accompanying a variety of main dishes, from chicken and fish to vegetarian curries!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 323kcal

Author Becky Hardin

Ingredients

• 1 tablespoon vegetable oil
• ½ yellow onion diced
• 2 cloves garlic finely minced
• 1 cinnamon stick
• ½ teaspoon cumin seeds
• ¼ teaspoon ground turmeric
• 1½ cups dry basmati rice
• 3 cups low-sodium chicken broth or vegetable broth
• ½ teaspoon kosher salt
• ¼ teaspoon saffron threads

Instructions

• In a large pot, heat the vegetable oil over medium heat and sauté the onions for 4 minutes.
  1 tablespoon vegetable oil, ½ yellow onion
  
• Add in the garlic, cinnamon, cumin and turmeric and cook for 30 seconds or until aromatic.
  2 cloves garlic, 1 cinnamon stick, ½ teaspoon cumin seeds, ¼ teaspoon ground turmeric
  
• Add the rice and sauté for 3-5 minutes or until it turns to an opaque white color, stirring occasionally.
  1½ cups dry basmati rice
  
• Pour the broth into the saucepan, add the salt and saffron, then stir to combine.
  3 cups low-sodium chicken broth, ½ teaspoon kosher salt, ¼ teaspoon saffron threads
  
• Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight fitting lid.
• Let it cook for 20 minutes, or until the liquid has been absorbed and the rice is tender. (Do not open the pan during this time or you’ll let out all of the steam and make some of the rice crunchy and underdone.)
  
• Remove the pan from the heat and let it sit for 5 minutes with the lid on.
• Fluff the rice with a fork before serving with freshly chopped cilantro if desired.
  

Video

Notes

• I like basmati rice best, but any long-grain rice works.
• Rinse the rice in cold water until the water runs clear. This removes starch from the rice, allowing the grains to separate rather than clump together.
• Toast the rice with the spices to add a nutty flavor to the final dish. You won’t regret it!
• Let the rice rest for at least 5 minutes before fluffing with a fork. This will make the rice nice and fluffy.

Nutrition

Serving: 1.125cups | Calories: 323kcal | Carbohydrates: 60g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 349mg | Potassium: 270mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

How to Make Saffron Rice Step-by-Step

Sauté the Onions: In a large pot, heat 1 tablespoon of vegetable oil over medium heat and sauté ½ of a diced yellow onion for 4 minutes.

Bloom the Spices: Add in the 2 minced cloves of garlic, 1 cinnamon stick, ½ teaspoon of cumin seeds, and ¼ teaspoon of ground turmeric and cook for 30 seconds or until aromatic.

Toast the Rice: Add 1½ cups of dry basmati rice and sauté for 3-5 minutes or until it turns to an opaque white color, stirring occasionally.

Add the Saffron: Pour 3 cups of low-sodium chicken broth into the saucepan, add ½ teaspoon of kosher salt and ¼ teaspoon of saffron threads, then stir to combine.

Cook the Rice: Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Let it cook for 20 minutes, or until the liquid has been absorbed and the rice is tender. (Do not open the pan during this time or you’ll let out all of the steam and make some of the rice crunchy and underdone.)

Rest the Rice: Remove the pan from the heat and let it sit for 5 minutes with the lid on. Fluff the rice with a fork before serving with freshly chopped cilantro if desired.

How to Store and Reheat

Store saffron basmati rice in an airtight container in the refrigerator for up to 6 days. Sprinkle it with a few tablespoons of water and reheat in the microwave in 30-second increments, stirring between, until warmed through.

Freeze leftover rice in an airtight container for up to 4 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this fragrant saffron rice with Indian favorites, like Indian butter chicken, chicken tikka masala, vegetarian tikka masala, or vegetable curry. It has a great mild flavor and vibrant color that impresses when served next to just about anything, though, so serve it up with your favorite meal!

More Rice Recipes To Try

Side Dishes

Basmati Rice (Stovetop Method)

Side Dishes

Spiced Rice Pilaf with Apples and Raisins

Side Dishes

Cilantro Lime Rice Recipe

Side Dishes

Easy Mexican Rice Recipe

The post Saffron Rice appeared first on The Cookie Rookie®.

I love french fries, but I’m always on the hunt for something that’s a little bit healthier. These fried green beans are packed full of vitamins and minerals that make me feel a little better about indulging.

What’s in This Fried Green Beans Recipe?

• Oil: I like to fry with vegetable oil for its neutral flavor and high smoke point.
• Flour: Thickens the batter.
• Green Beans: Fresh green beans hold up well to frying and stay crisp.
• Spices: Salt, garlic powder, onion powder, and black pepper add delicious flavor.
• Beer: Adds flavor and creates a light and airy batter. Opt for a light lager or pale ale with a subtle malty flavor. Avoid bitter IPAs, porters, or sours, which can impart an unpleasant flavor.
• Hot Sauce: Adds a touch of spice.

Tips for Success

• There’s no need to blanch these green beans since they will cook quickly in the hot oil.
• The oil will heat slowly at first, then quickly as it approaches 375°F. Watch it closely to prevent overheating.
• Don’t overcrowd the pot, or your beans will turn out soggy.

How to Store and Reheat

Store leftover fried green beans in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 5-7 minutes, or until crispy and warmed through.

Freeze green bean fries in a single layer on a lined baking sheet until solid, about 1-2 hours. This will prevent the beans from sticking together once frozen. Transfer the green beans to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Be sure to serve some dipping sauces along with these crispy fried green beans for football Sunday! They go great with ranch, ketchup, aioli, bang bang sauce, or fry sauce. Or drizzle them with Buffalo sauce for an extra kick!

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Fried Green Beans Recipe

The simple beer batter creates a crunchy and flavorful coating to these deep-fried green beans to make the best snack!

Step-by-step photos can be seen below the recipe card.

Course Appetizer, Side Dish

Cuisine American, crispy fried green beans, fried green beans recipe, green bean fries, green bean recipe, green beans recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 219kcal

Author Becky Hardin

Equipment

• Dutch Oven
• Deep Frying Thermometer
• Baking Sheet

Ingredients

• Vegetable oil for frying
• 1¼ cups all-purpose flour divided
• 1 pound fresh green beans ends trimmed
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 1 cup beer
• 1-2 tablespoons hot sauce

Instructions

• In a large Dutch oven, heat 1 inch of oil to 375°F. Line a baking sheet with paper towels and set aside.
  Vegetable oil
  
• In a large bowl, toss the green beans with ¼ cup flour. Shake off any excess.
  1¼ cups all-purpose flour, 1 pound fresh green beans
  
• In a separate large bowl, whisk together the remaining 1 cup flour, salt, garlic powder, onion powder, and pepper.
  2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground black pepper
• Add in the beer and hot sauce and whisk until combined.
  1 cup beer, 1-2 tablespoons hot sauce
  
• Dredge ⅓ of the green beans in the batter. Shake off any excess and place them directly in the hot oil.
  
• Fry the green beans in the preheated oil until golden brown, about 3-4 minutes. Transfer them to the paper towel-lined baking sheet to drain.
  
• Repeat with the remaining green beans.
• Season with a little extra salt and serve hot.

Video

Notes

Storage: Store fried green beans in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Calories: 219kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 840mg | Potassium: 213mg | Fiber: 3g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 2mg

How to Make Fried Green Beans Step by Step

Heat the Oil: In a large Dutch oven, heat 1 inch of oil to 375°F. Line a baking sheet with paper towels and set aside.

Toss the Beans: In a large bowl, toss 1 pound of trimmed fresh green beans with ¼ cup flour. Shake off any excess.

Make the Batter: In a separate large bowl, whisk together the remaining 1 cup flour, 2 teaspoons of kosher salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of ground black pepper. Add in 1 cup of beer and 1-2 tablespoons of hot sauce and whisk until combined.

Dredge the Beans: Dredge ⅓ of the green beans in the batter. Shake off any excess and place them directly in the hot oil.

Fry and Season: Fry the green beans in the preheated oil until golden brown, about 3-4 minutes. Transfer them to the paper towel-lined baking sheet to drain. Repeat with the remaining green beans. Season with a little extra salt and serve hot.

More Veggie Fry Recipes We Love

• Avocado Fries
• Zucchini Fries
• Fried Pickles
• Fried Olives
• Sweet Potato Fries
• Baked Blooming Onion

The post Fried Green Beans appeared first on The Cookie Rookie®.

These duchess potatoes remind me of dainty little macaroons! I piped them with a star tip to give them extra crispy ridges on the outside– but they’re almost too cute to eat! They’re prepared similarly to twice-baked potatoes, but in my opinion, are much simpler to make. Just boil, mash, mix, pipe, and bake! With just 5 ingredients, it doesn’t get much easier.

What’s in This Duchess Potatoes Recipe?

• Potatoes: I have found that Yukon Gold potatoes work best for this recipe. They are a bit waxier, which helps them hold their shape once mashed and piped. Russet potatoes will also work but may be a bit drier overall.
• Butter: Unsalted butter enriches the potatoes and adds a wonderful buttery flavor. If using salted butter, I recommend omitting the kosher salt.
• Heavy Cream: Adds richness and moisture to the potatoes, giving them a silky texture.
• Salt + Pepper: Enhance the natural flavor of the potatoes.
• Egg Yolks: Give the potatoes structure, which helps them hold their shape once piped. They also make the potatoes taste super rich and indulgent!

How to Store and Reheat

Store leftover duchess potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat directly from frozen at 350°F for 20-25 minutes, or until warmed through.

Serving Suggestions

These duchess potatoes are so elegant and fun! I like to serve them with something equally fancy, like filet mignon, pork roulade, a whole roast chicken, or beef bourguignon.

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Duchess Potatoes Recipe

These duchess potatoes are ultra-rich, creamy, and silky on the inside and wonderfully crunchy on the outside!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 236kcal

Author Laurel Perry

Equipment

• Baking Sheet
• Piping Tip Set

Ingredients

• 2 pounds Yukon Gold potatoes peeled and quartered
• 4 tablespoons unsalted butter divided (½ stick)
• ¼ cup heavy cream room temperature
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 large egg yolks room temperature
• Chopped fresh parsley optional, for garnish

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 20-25 minutes.
  2 pounds Yukon Gold potatoes
  
• Drain the potatoes well and return them to the pot. Let sit and steam for 5 minutes to release excess moisture.
  
• Add 2 tablespoons butter to the pot and mash the potatoes.
  4 tablespoons unsalted butter
  
• Add in the cream, salt, pepper, and egg yolks, mashing and stirring until everything is incorporated.
  ¼ cup heavy cream, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 large egg yolks
  
• Fit a piping bag with a large star tip and fill with the potato mixture. Pipe the potatoes onto the baking sheet.
  
• Melt the remaining 2 tablespoons of butter and gently brush it onto the potatoes.
  
• Bake for 18-22 minutes until golden brown. Garnish with parsley before serving hot.
  Chopped fresh parsley
  

Video

Notes

• Nutritional information does not include optional ingredients.

Storage: Store duchess potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 403mg | Potassium: 656mg | Fiber: 3g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 30mg | Calcium: 35mg | Iron: 1mg

How to Make Duchess Potatoes Step by Step

Boil the Potatoes: Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. Add 2 pounds of peeled and quartered Yukon Gold potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 20-25 minutes.

Steam the Potatoes: Drain the potatoes well and return them to the pot. Let sit and steam for 5 minutes to release excess moisture.

Mash the Potatoes: Add 2 tablespoons of unsalted butter to the pot and mash the potatoes.

Thicken the Potatoes: Add in ¼ cup of heavy cream, 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 2 large egg yolks, mashing and stirring until everything is incorporated.

Pipe the Potatoes: Fit a piping bag with a large star tip and fill with the potato mixture. Pipe the potatoes onto the baking sheet.

Brush with Butter: Melt the remaining 2 tablespoons of unsalted butter and gently brush it onto the potatoes.

Bake the Potatoes: Bake for 18-22 minutes until golden brown. Garnish with parsley before serving hot.

More Potato Recipes to Try!

Dinners

Ham and Potato Casserole

Breakfast

How to Make Home Fries

Side Dishes

Easy Mashed Potatoes

Side Dishes

Smashed Potatoes

The post Duchess Potatoes appeared first on The Cookie Rookie®.

At every holiday meal, I’m mainly interested in the sides, and scalloped potatoes and ham is such a good side! It’s full of savory and umami flavors, and it’s got a good dose of protein, too. I could make a whole meal out of just this one dish. Scalloped potatoes are good, but these potatoes are even better, and it’s all thanks to the deliciously salty ham!

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Scalloped Potatoes and Ham Recipe

Scalloped potatoes and ham is the savory side dish you need with every holiday meal. It's so rich, creamy, and cheesy!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 409kcal

Author Krista Teigen

Equipment

• 9×13 Baking Pan

Ingredients

• 4 tablespoons unsalted butter (½ stick)
• ½ onion finely chopped
• ⅓ cup all-purpose flour
• 2½ cups whole milk*
• 1 cup low-sodium chicken broth
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon Dijon mustard
• 3½ pounds Yukon Gold potatoes** sliced thin
• 3 cups diced ham***
• 1½ cups freshly shredded cheddar cheese
• Chopped fresh parsley optional, for topping

Instructions

• Preheat the oven to 350°F. Melt the butter in a saucepan set over medium heat.
  4 tablespoons unsalted butter
• Add in the onion and cook for a few minutes until softened.
  ½ onion
  
• Whisk in the flour and cook for a minute.
  ⅓ cup all-purpose flour
  
• Slowly pour in the whole milk and chicken broth while whisking.
  2½ cups whole milk*, 1 cup low-sodium chicken broth
  
• Let the mixture simmer until thickened a bit. Then, whisk in the salt, pepper, and Dijon mustard.
  1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 tablespoon Dijon mustard
  
• Layer ⅓ of the potato slices in the bottom of a greased 9×13-inch casserole dish.
  3½ pounds Yukon Gold potatoes**
• Top with 1 cup of diced ham and ⅓ of the sauce.
  3 cups diced ham***
  
• Repeat twice more with a layer of potatoes, ham, and sauce.
  
• Cover with aluminum foil and bake for 45 minutes until the potatoes are tender and the sauce is bubbling.
• Remove from the oven, take off the foil, and add the cheese on top.
  1½ cups freshly shredded cheddar cheese
  
• Bake uncovered for another 10-15 minutes until the cheese is melted and bubbly.
• Finish with a sprinkle of fresh chopped parsley.
  Chopped fresh parsley
  

Video

Notes

*Whole milk makes the sauce rich and creamy. Lower-fat milks also work, but they will not produce as creamy of a sauce.

**I like Yukon Gold potatoes best for this recipe, as they hold their shape well after cooking. Other waxy potatoes, like red potatoes, work well, but avoid starchy potatoes like Russets. To get evenly sliced potatoes, I recommend using a mandoline slicer or a very sharp knife. I cut mine at about ¼ inch.

***I used a package of pre-diced ham from the store, but feel free to grab your favorite ham and dice it up.

Nutritional information does not include optional ingredients.

 

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 45g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 1058mg | Potassium: 1013mg | Fiber: 5g | Sugar: 6g | Vitamin A: 517IU | Vitamin C: 40mg | Calcium: 274mg | Iron: 2mg

How to Make Scalloped Potatoes and Ham Step by Step

Gather your ingredients.

Sauté the Onion: Preheat your oven to 350°F. Melt 4 tablespoons of unsalted butter in a saucepan set over medium heat. Add in ½ of a diced onion and cook for a few minutes until softened.

Cook the Flour: Whisk in ⅓ cup of all-purpose flour and cook for a minute.

Make the Roux: Slowly pour in 2½ cups of whole milk and 1 cup of low-sodium chicken broth while whisking.

Thicken the Sauce: Let the mixture simmer until thickened a bit. Then, whisk in 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 1 tablespoon of Dijon mustard.

Layer the Casserole: Layer one-third of 3½ pounds of sliced Yukon Gold potatoes in the bottom of a greased 9×13-inch casserole dish. Top with 1 cup of diced ham and ⅓ of the sauce.

Bake the Casserole: Repeat twice more with a layer of potatoes, ham, and sauce. Cover with aluminum foil and bake for 45 minutes until the potatoes are tender and the sauce is bubbling.

Top with Cheese: Remove from the oven, take off the foil, and add 1½ cups of freshly shredded cheddar cheese on top.

Brown and Serve: Bake uncovered for another 10-15 minutes until the cheese is melted and bubbly. Finish with a sprinkle of fresh chopped parsley if desired.

How to Store and Reheat

Store leftover scalloped potatoes and ham in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for about 30 minutes. You can remove the foil in the last 10 minutes or so to brown the cheese. I do not recommend freezing this dish, as the sauce tends to separate once thawed.

Serving Suggestions

This scalloped potatoes and ham recipe is one of my favorite rich and indulgent side dishes to serve with Thanksgiving turkey or Christmas ham. It has the perfect balance of savory and umami flavors, and it’s so rich and creamy! It’s perfect for Easter dinner, too!

More Potato Casserole Recipes to Try!

All Casseroles

Dinners

Ham and Potato Casserole

Side Dishes

Loaded Scalloped Potatoes

Casseroles

Sausage and Potato Casserole

Side Dishes

Crockpot Potato Casserole

The post Scalloped Potatoes and Ham appeared first on The Cookie Rookie®.

I’m a big biscuit lover, but these buttermilk biscuits really take the cake. They’re easy to make with simple ingredients, and they taste divine. The buttermilk is what really sets them apart. It’s slightly acidic and reacts with the baking soda to produce super light and fluffy biscuits. The acid also softens the flour, making these biscuits nice and tender. Finally, the flavor! I can’t get enough of that slightly tangy buttermilk flavor. There’s no better biscuit recipe than this one!

How to Store and Reheat

Store leftover buttermilk biscuits in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave or oven.

Serving Suggestions

These buttermilk biscuits are so tasty with some homemade honey butter or Texas Roadhouse butter. They also make a great topping for my favorite cheesy chicken pot pie or base for strawberry shortcake!

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Buttermilk Biscuits Recipe

These tender, light, and flaky buttermilk biscuits are out of this world good! I love them slathered with butter or jam!

Step-by-step photos can be seen below the recipe card.

Course Bread, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 biscuits

Calories 222kcal

Author Laurel Perry

Equipment

• Kitchen Scale (optional)
• Baking Sheet
• Pastry Cutter (optional)
• Rolling Pin (optional)
• Biscuit Cutter

Ingredients

• 2 cups all-purpose flour 240 grams
• 1 tablespoon baking powder 12 grams
• ¼ teaspoon baking soda
• 1 tablespoon granulated sugar 13 grams
• 1 teaspoon kosher salt 3 grams
• 7 tablespoons unsalted butter 99 grams, cold and sliced thin (⅞ stick)
• ¾ cup cold buttermilk 170 grams, plus more for brushing the biscuits

Instructions

• Preheat the oven to 425°F degrees. Line a baking sheet with parchment paper and set aside.
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl until combined.
  2 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, 1 tablespoon granulated sugar, 1 teaspoon kosher salt
  
• Add in the butter and use a pastry cutter, fork, or your hands to work the butter into the flour until it is the size of peas.
  7 tablespoons unsalted butter
  
• Pour in the buttermilk and stir until just combined.
  ¾ cup cold buttermilk
  
• Pour the dough out onto a floured work surface. Flouring the dough as needed, pat or roll it into a rectangle about ¾ inch thick.
  
• Fold one side into the center, then the other, like a letter. Flatten the dough back out into a ¾ inch rectangle, and fold again. Repeat one more time for a total of 3 folds.
  
• Flatten the dough out into a ¾ inch rectangle for one last time.
  
• Use a 2-3 inch biscuit cutter to cut the dough. Cut straight down and do not twist the cutter. Reroll any scraps and continue cutting until all the dough is used.
  
• Arrange the biscuits on the prepared baking sheet, brush the tops with buttermilk, and bake for about 15 minutes or until the biscuits are golden.
  
• Let cool for 5 minutes before serving warm.
  

Video

Nutrition

Serving: 1biscuit | Calories: 222kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 509mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 343IU | Calcium: 122mg | Iron: 2mg

How to Make Buttermilk Biscuits Step by Step

Whisk the Dry Ingredients: Preheat your oven to 425°F degrees, line a baking sheet with parchment paper, and set aside. Whisk 2 cups of all-purpose flour, 1 tablespoon of baking powder, ¼ teaspoon of baking soda, 1 tablespoon of granulated sugar, and 1 teaspoon of kosher salt in a large bowl until combined.

Cut in the Butter: Add in 7 tablespoons of thinly-sliced cold unsalted butter and use a pastry cutter, fork, or your hands to work the butter into the flour until it is the size of peas.

Stir in the Buttermilk: Pour in ¾ cup of cold buttermilk and stir until just combined.

Roll Out the Dough: Pour the dough out onto a floured work surface. Flouring the dough as needed, pat or roll it into a rectangle about ¾ inch thick.

Laminate the Dough: Fold one side into the center, then the other, like a letter. Flatter the dough back out into a ¾ inch rectangle, and fold again. Repeat one more time for a total of 3 folds.

Flatten the Dough: Flatten the dough out into a ¾ inch rectangle for one last time.

Cut the Biscuits: Use a 2-3 inch biscuit cutter to cut the dough. Cut straight down and do not twist the cutter. Reroll any scraps and continue cutting until all the dough is used.

Bake the Biscuits: Arrange the biscuits on the prepared baking sheet, brush the tops with buttermilk, and bake for about 15 minutes or until the biscuits are golden.

Serve the Biscuits: Let cool for 5 minutes before serving warm.

More Biscuit Recipes to Try!

Breads, Rolls, Muffins

Angel Biscuits

Baking

Cheddar Bay Biscuits

Holiday Recipes

Sweet Potato Biscuits

Breads, Rolls, Muffins

Gluten Free Biscuits Recipe

The post Buttermilk Biscuits appeared first on The Cookie Rookie®.

It doesn’t get much easier (or tastier!) than this honey butter skillet corn! Made with just 5 simple ingredients, it’s insanely flavorful. My secret ingredient is cream cheese. It adds just a hint of tanginess that keeps the corn from being too sweet, and it makes the whole dish so creamy and silky. This corn is next-level good!

How to Store and Reheat

Store leftover honey butter skillet corn in an airtight container in the refrigerator for up to 5 days. Reheat in a pan set over medium-low heat, stirring often, until warmed through. I do not recommend freezing this dish.

Serving Suggestions

This honey butter skillet corn is the ultimate Thanksgiving side dish, but it also tastes so good with Christmas ham. I think it tastes great the next day alongside some leftover turkey casserole, too!

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Honey Butter Skillet Corn Recipe

This honey butter skillet corn is the easy holiday side dish I have been dreaming of. So simple to make and so delicious!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 284kcal

Author Krista Teigen

Ingredients

• 4 tablespoons unsalted butter (½ stick)
• 2 tablespoons honey
• 28 ounces frozen corn
• 4 ounces cream cheese cut into cubes (½ brick)
• 1 dash kosher salt and freshly ground black pepper
• Chopped fresh parsley optional, for serving

Instructions

• Add the butter and honey to a large skillet over medium heat. Stir to combine as the butter melts.
  4 tablespoons unsalted butter, 2 tablespoons honey
  
• Add the corn and stir until coated in the honey butter and warmed through.
  28 ounces frozen corn
  
• Add in the cream cheese cubes and stir until melted and incorporated.
  4 ounces cream cheese
  
• Finish with a dash of salt and pepper to taste and a sprinkle of fresh chopped parsley.
  1 dash kosher salt and freshly ground black pepper, Chopped fresh parsley
  

Notes

Storage: Store honey butter skillet corn in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 38g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 74mg | Potassium: 420mg | Fiber: 4g | Sugar: 6g | Vitamin A: 492IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg

How to Make Honey Butter Skillet Corn Step by Step

Melt the Butter: Add 4 tablespoons of unsalted butter and 2 tablespoons of honey to a large skillet over medium heat. Stir to combine as the butter melts.

Coat the Corn: Add 28 ounces of frozen corn and stir until coated in the honey butter and warmed through.

Melt the Cream Cheese: Add in 4 ounces (½ brick) of cream cheese cubes and stir until melted and incorporated.

Season and Serve: Finish with a dash of salt and pepper to taste and a sprinkle of fresh chopped parsley.

More Corn Recipes to Try!

All Veggies

Side Dishes

Healthy Mexican Street Corn (Off the Cob)

Side Dishes

Green Bean and Corn Casserole with Cheese

Side Dishes

Esquites (Mexican Street Corn in a Cup)

Side Dishes

Scalloped Corn

The post Honey Butter Skillet Corn appeared first on The Cookie Rookie®.

These jewel-toned Harvard beets are such an easy way to pretty up any meal. They’re so bright and beautiful, and they taste delicious to boot! I love the sweet and tangy flavor and the creamy thick sauce. They’re perfect for the holidays!

How to Store and Reheat

Store leftover Harvard beets in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold or gently reheated in a pan on the stovetop.

Serving Suggestions

These sweet, earthy, and tangy Harvard beets are the perfect healthy side dish for any meal. I especially love them with my herb crusted salmon, peppercorn steak, or honey pork chops.

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Harvard Beets Recipe

These Harvard beets are sweet, tangy, and totally delicious! Coated in a rich glaze, they'll turn any beet hater into a beet lover!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 131kcal

Author Krista Teigen

Ingredients

• 2 pounds cooked whole beets (2 packages)
• ½ cup granulated sugar
• 1½ tablespoons cornstarch
• ½ cup water
• ½ cup apple cider vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons unsalted butter (¼ stick)

Instructions

• Cut the beets into ¼-inch slices.
  2 pounds cooked whole beets
  
• Whisk the sugar and cornstarch together in a large skillet.
  ½ cup granulated sugar, 1½ tablespoons cornstarch
  
• Add in the water and apple cider vinegar and whisk to combine.
  ½ cup water, ½ cup apple cider vinegar
  
• Bring the mixture to a boil. Then, reduce to a simmer and cook for a minute until thickened.
  
• Add in the beets and stir to coat.
• Season with salt and pepper and stir in the butter.
  ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 tablespoons unsalted butter
  

Notes

Storage: Store Harvard beets in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 131kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 236mg | Potassium: 381mg | Fiber: 3g | Sugar: 20g | Vitamin A: 125IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

How to Make Harvard Beets Step by Step

Cut the Beets: Cut 2 pounds of cooked whole beets into ¼-inch slices.

Whisk the Sugar and Cornstarch: Whisk ½ cup of granulated sugar and 1½ tablespoons of cornstarch together in a large skillet.

Add the Water and Vinegar: Add in ½ cup of water and ½ cup of apple cider vinegar and whisk to combine.

Thicken the Mixture: Bring the mixture to a boil. Then, reduce to a simmer and cook for a minute until thickened.

Add the Beets: Add in the beets and stir to coat. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper and stir in 2 tablespoons of unsalted butter.

More Veggie Side Dishes to Try!

Salad

Cucumber Onion Salad

Side Dishes

Baked Tomatoes with Cheese

Side Dishes

Honey Glazed Carrots (Ginger Carrots)

Vegetables

Crockpot Sweet Potato Casserole Recipe

The post Harvard Beets appeared first on The Cookie Rookie®.