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  • Grilled Mexican Street Corn

    Grilled Mexican Street Corn

    Grilled Mexican Street Corn is the perfect grilled corn slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder. This is one of the best corn recipes you will eat!

    Corn recipes are so delicious! Try my Easy Grilled Corn or my Amazing Mexican Corn Salad recipe for another great reason to fire up your grill!

    A sage green platter with 4 ears of corn slathered with the mayonnaise mixture and sprinkles with spices and cheese. Lemon wedges garnish the plate.

    Grilled Mexican Street Corn

    Grilling season is in full force over here at our house. We love to grill! And grilled veggies are so delicious and fresh. My entire family (including the picky one) loves to eat corn, so we have it regularly. I love regular corn on the cob, but this Mexican grilled corn is taking it to a whole new level. This was the best corn that I have EVER had!

    Not only is corn delicious and healthy, but it goes with just about anything. It’s a staple recipe at our barbeques because it pairs well with Homemade Smash Burgers, delicious Grilled Asian Garlic Steak Skewers, and also this delicious Grilled Shrimp. Make this corn at your next outdoor get-together, and you will be cooking it up all summer long!

    What is Mexican Street Corn Made of?

    All of these ingredients combined are incredible. How can you really go wrong with fresh sweet, grilled corn? Top it off with great spices, and you have an insanely delicious mixture of flavor! For a list of the ingredient measurements, check out the recipe card at the bottom of the post.

    • Corn: Choose the freshest corn for the best results!
    • Mayonnaise: Creamy base that holds all the delicious flavor. I like to make my mayo at home using this recipe 
    • Sour cream: Mix together with the mayonnaise and seasoning mixture.
    • Cilantro: Freshly chopped and mixed together with creamy sauce.
    • Parmesan: Freshly grated parmesan gives a great salty, nutty flavor.
    • Lime: Lime juice from 2 limes adds a fresh tangy flavor.
    • Red chili powder: Add according to your spice preference.
    • Limes: 2 cut into wedges for garnish.

    How to Pick Out Fresh Corn

    When you are looking for the best corn to use for Mexican street corn, you will want to look for corn that has a bright green husk with no small brown holes in it.  The holes could mean insects, so you want to avoid those!  The tassel at the top of the corn should be a little bit sticky and a light brown color.  Do not pull back on the stalks to check the corn kernels because that will shorten the life span of the corn.  Instead, smell for a sweet corn smell and squeeze to make sure the corn is firm and not missing kernels.

    How to Make Grilled Mexican Street Corn:

    The corn grills to perfection on the grill alongside whatever meat you are cooking. As soon as it comes off the grill, it gets slathered in a mayonnaise and sour cream cilantro mixture. Then it is topped with parmesan cheese and chili powder.  Yum!

    1. Prepare the Corn: Remove the husks of the corn, leaving the core attached.
    2. Grill: Place the corn on a hot grill turning once. Or use a cast iron pan until it starts to get slightly charred.
    3. Make the dressing: In a small bowl, mix the mayonnaise, sour cream, and cilantro.
    4. Brush corn with dressing: Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and generously sprinkle with parmesan and cotija cheese. Sprinkle with chili powder. Serve immediately.
    Grilled corn stacked on a white plate.

    Variations of Grilled Mexican Street Corn:

    There are many versions of Mexican Street Corn floating around.  Here are some ideas for taking this tried and true grilled corn recipe and making it your own!

    • Make it into a Salsa: Cutting the corn off the cob once it is grilled, then mix it with the mayonnaise sauce in a bowl.  Serve with chips.
    • Cook it in the Oven: Don’t let rainy days or cooler weather stop you from enjoying this amazing corn!  Make in the oven or on a stovetop skillet instead.  To prepare in the oven, you will heat your oven to 425 degrees Fahrenheit.  Then, spray the corn with cooking spray or slather it with butter or oil.  Finally, wrap in foil and cook for 20-25 minutes. 
    • Cook Corn on a Skillet: To use a skillet (I recommend using cast iron), heat your pan to medium-high and turn corn occasionally until it is grilled on all sides.
    • Mexican Crema: Use in place of sour cream.  It is similar to sour cream, just a little thinner and saltier.
    • Cotija Cheese: An authentic Mexican cheese that can be used in place of parmesan cheese for an even more authentic dish.

    Grilled corn being brushed with mayonnaise.

    Tips for Grilling Corn

    • How do I keep my corn from drying out as it cooks? Brush oil on your corn before putting it on the grill to keep it from drying.  Or, place the corn in a large bowl of cold salt water (about 1 tbsp of salt) for 10-15 minutes before cooking it on the grill to keep it moist.
    • How do I know when the corn is done? It is done when your corn is tender when poked with a knife or fork.
    • Do I leave the grill open or closed? Keep the grill lid closed for the most consistent temperature and only open it to turn the corn every 5-6 minutes.
    • Do I grill the corn with husks on or off? This is ultimately a personal preference.  I prefer to have the corn ready to slather in sauce and eat right off the grill, so I cook it with the husks already removed.  I also love to see the grill marks directly on the yellow corn.  However, your corn will also turn out fantastic if you leave the husks on when you grill it.  The husks will keep the heat in and the corn will not dry out as easily.  To achieve this same effect without leaving the husks on, you could wrap the corn in aluminum foil before placing on the grill.

    Grilled corn coated with mayonnaise and being rolled in Parmesan cheese.

    Storing Grilled Mexican Street Corn

    Before storing your Mexican Street Corn, allow it to cool completely.  You will need to store the grilled corn and the topping separately. 

    In the Refrigerator: Store grilled corn on the cob by wrapping it tightly and placing it in the fridge for 2-3 days. The mayonnaise-based sauce will not freeze well but will stay good in a separate airtight container in the refrigerator for about a week.

    In the Freezer: You can store grilled corn on the cob in an airtight container in the freezer for up to 10 months. 

    A close up of 4 Mexican grilled ears of corn on a green platter.

    More Delicious Corn Recipes

    Corn can be enjoyed all year long! Try it out in a salad, chowder, or casserole and you will be able to include this delicious veggie in any meal that you make!

    Print

    Grilled Mexican Street Corn

    Grilled Mexican Street Corn is the perfect grilled corn slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder. This is one of the best corn recipes you will eat!
    Course Side Dish
    Cuisine Mexican
    Keyword corn recipes, grilled corn, grilled mexican street corn, mexican street corn
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4 Servings
    Calories 208kcal
    Author Alyssa Rivers

    Ingredients

    • 4 ears corn
    • 3 tablespoons mayonnaise
    • 1/2 cup sour cream
    • 1/4 cup cilantro, freshly chopped
    • 1/2 cup Parmesan cheese, freshly grated
    • 1/4 cup cotija cheese
    • 1 lime, juiced
    • chili powder, to taste
    • 2 limes cut into wedges, for garnish

    Instructions

    • Remove the husks of the corn leaving the core attached.
    • Grill the corn by turning on a hot grill or cast iron pan. Cook until it starts to get slightly charred on all sides.
    • In a small bowl mix the mayonnaise, sour cream, and cilantro.
    • Remove the corn from the grill and slather it with the mayonnaise mixture using a basting brush.
    • Squeeze the lime juice over the corn and sprinkle it generously with parmesan cheese and cotija cheese. Sprinkle with chili powder and enjoy!

    Notes

    Updated on June 8, 2020

    Originally Posted on June 18, 2015

    Nutrition

    Serving: 1corn | Calories: 208kcal | Carbohydrates: 4g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 384mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 5mg | Calcium: 230mg | Iron: 0.3mg
  • Coconut Curry Chicken

    Coconut Curry Chicken

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    Coconut curry chicken is a mouthwatering dish that combines tender chicken, hearty vegetables, and a blend of aromatic spices, all simmered in a luscious coconut milk sauce. Serve it up with naan and basmati rice for a meal your family won’t be able to get enough of!

    Curry is so comforting and delicious. After you try this amazing coconut curry chicken, you’ll have to make chicken tikka masala or massaman curry!

    Coconut curry served over white rice with naan.

    Coconut Curry With Chicken

    Made with tender chicken, diced potatoes, flavorful chickpeas, and a medley of spices, this coconut curry chicken will have your taste buds singing. It’s the perfect comfort food and is sure to have you coming back for seconds! Serve it with some fluffy white rice for a meal the whole family will love.

    Not only is this coconut curry chicken incredibly tasty, but it’s also a breeze to prepare. With just a few simple steps, you’ll have a wholesome and satisfying meal ready to enjoy in no time. It may even rival your favorite Thai takeout spot! Let’s get started with the ingredients and spices you’ll need to make it.

    Ingredients for Crockpot Coconut Curry Chicken

    Coconut curry chicken is so flavorful and delicious! The only way to achieve this is by making sure you have all of the necessary spices and seasonings on hand. You may need to make a trip to your local Asian market!

    • Chicken Breasts: The main protein of the dish. If desired, you can substitute boneless chicken thighs for a more juicy option.
    • Potatoes: No Thai curry is complete without some soft, delicious potatoes!
    • Chickpeas: These are packed with fiber and protein, adding some extra nutrition to the dish.
    • Diced Carrots: Carrots bring a pop of color and a hint of natural sweetness to balance the spices.
    • Vegetable Oil: This oil is used for sautéing the onions, garlic, and ginger in, helping to build the flavorful base of the curry.
    • Yellow Onion: Yellow onion caramelizes beautifully when cooked, releasing its natural sweetness and enhancing the overall flavor.
    • Garlic: You can never go wrong with garlic. Add some in so your curry has the perfect savory flavor!
    • Fresh Ginger: Adds a bright and slightly spicy kick to the coconut curry chicken.
    • Tomato Paste: Helps to thicken the sauce and gives it more flavor.
    • Curry Powder: Curry powder gives the dish its distinct flavor and adds a mild, warm spiciness.
    • Seasonings and Spices: I used a mix of curry powder, turmeric, and salt and pepper to add flavor to the curry.
    • Full-Fat Coconut Milk: Tones down the heat of the curry and also adds a delicious creaminess.
    • Cilantro and Rice (For Serving): Fresh cilantro is used as a garnish, giving the dish some extra flavor. Serve the coconut curry chicken over a bed of fluffy white rice to absorb all the tasty flavors!

    How to Make Coconut Curry in a Slow Cooker

    Using a crockpot to cook your curry helps all of the delicious flavors meld together. It’s also great because you can prepare it in the morning, and then have a hearty, delicious meal to come home to in the evening.

    1. Prepare Chicken, Heat Pan: Prepare your chicken by chopping it into 2 inch pieces and seasoning with some salt and pepper. Then heat a skillet over medium-high heat with 1 tablespoon of vegetable oil. Saute the chicken for 5-8 minutes, until just seared on all sides.
    2. Add Ingredients to Slow Cooker: To the slow cooker add your seared chicken, potatoes, chickpeas, and carrots, set aside while you prepare your sauce.
    3. Sauté Vegetables: In the skillet you cooked your chicken in, heat your oil over medium high heat, then add the onion to the pan and saute for 3-4 minutes. Add in your garlic and ginger and saute for about 1 minute more.
    4. Add Remaining Sauce Ingredients: To the saucepan add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well, then remove from heat.
    5. Cook: Pour your sauce over your chicken and vegetables in the slow cooker, then cover with the lid and cook for 4 hours on high. You can also cook on low for 8 hours.
    6. Serve: Serve fresh over rice with some chopped cilantro on top.

    How to Cook Coconut Curry Chicken on the Stove

    You can easily cook this coconut curry chicken recipe on the stove if you are short on time!

    1. Cook Onion and Garlic: Heat your vegetable oil over medium-high heat in a large pot. Add in your onion and garlic. 
    2. Add Chicken: Saute your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few minutes more until you have lightly seared the chicken on all sides. 
    3. Mix in Seasonings: To the pot, add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.
    4. Bring to a Boil: Add in your prepared vegetables and bring everything to a boil.
    5. Simmer: Reduce heat to low and cover. Simmer the curry for 1 hour, stirring occasionally. 

    4-photo collage of chicken and veggies being sauteed, then added to a slow cooker with the curry sauce.

    Can I Cook Coconut Curry Chicken in the Instant Pot?

    Yes! I love my Instant Pot when I am in a pinch and need to whip something up right away! Here are the instructions on how to easily convert this recipe for the Instant Pot.

    1. Heat Oil: Select the saute function on your instant pot and heat your vegetable oil. 
    2. Sauté: Sauté your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few minutes more until you have lightly seared the chicken on all sides. 
    3. Add Seasonings: To the instant pot, add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.
    4. Cook: Place your prepared vegetables into the instant pot, close the lid, and seal the steam vent. Set it to cook on high pressure for 10 minutes. Your instant pot will take a few minutes to heat up and start the pressure cooking process. 
    5. Natural Release: Once the 10 minutes is up, turn off the pressure cooker and use the natural release to release the pressure. Serve over rice.

    Coconut curry chicken in a slow cooker.

    Cooking Tips

    These are a couple of extra tips to help you make the best coconut chicken curry possible. This curry is so creamy, and the chicken is so tender. I know your family will love it as much as mine does. Even my youngest, who is the pickiest eater I’ve ever encountered, can never get enough!

    • Sear the Chicken: Don’t skip searing the chicken cubes before adding them to the slow cooker. This step helps to lock in the juices and develop a nice golden color.
    • Use Full-Fat Coconut Milk: Go for full-fat coconut milk when making coconut curry chicken. It has a creamier texture and richer taste compared to light coconut milk.
    • Adjust Seasoning: Once the cooking time is complete, taste the curry and adjust the seasoning with salt, pepper, or additional spices if needed. Remember to add seasonings slowly until you reach your desired flavor.
    • Low-Carb Version: To make this dish work for low-carb or keto diets, swap the white rice or cauliflower rice.

    Closeup of curry garnished with cilantro.

    Storing Leftovers

    To store leftover coconut curry chicken, allow it to cool completely before transferring it to an airtight container or airtight freezer bags.

    • In the Refrigerator: If stored properly, your curry will stay good for up to 4 days.
    • In the Freezer: If you need to keep it longer, you can freeze it for up to 2-3 months. Let thaw overnight in the fridge before reheating.
    • To Reheat: Pop your coconut curry in the microwave or heat it up on the stove until warmed through. If it has gotten too thick, you can add a splash of coconut milk to adjust the consistency.

    More Curry Recipes

    Take your taste buds on vacation with these other easy and delicious curry recipes! They’re slow cooked to perfection, with flavor exploding in every bite! Serve them up with some freshly cooked rice and garlic naan for a meal the family won’t be able to stop talking about.

    • Prepare your chicken by chopping it into 2 inch pieces and seasoning with some salt and pepper. Heat a skillet over medium high heat with 1 tablespoon of vegetable oil. Saute the chicken for 5-8 minutes, until just seared on all sides.

    • To the slow cooker add your seared chicken, potatoes, chickpeas, and carrots, set aside while you prepare your sauce.

    • In the skillet you cooked your chicken, heat your oil over medium high heat, add the onion to the pan and saute for 3-4 minutes. Add in your garlic and ginger and saute for about 1 minute more.

    • To the saucepan add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well, remove from heat.

    • Pour your sauce over your chicken and vegetables in the slow cooker, cover with the lid and cook for 4 hours on high, or on low for 8 hours.

    • Serve fresh over rice with some chopped cilantro on top.

    Coconut Curry Alternate Cooking Methods
    Instant Pot:

    1. Depending on the size of your instant pot, you may want to halve the recipe so it will fit. Select the saute function on your instant pot and heat up your vegetable oil.
    2. Saute your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few minutes more, until you have lightly seared the chicken on all sides.
    3. To the instant pot add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.
    4. Place your prepared vegetables into the instant pot and close the lid, be sure to seal the steam vent.
    5. Set it to cook on high pressure for 10 minutes. Your instant pot will take a few minutes to heat up and start the pressure cooking process.
    6. Once the 10 minutes is up, release the pressure of the cooker using the natural-release method. Stir the curry and serve over rice!

    Stovetop: 

    1. In a large pot, heat your vegetable oil over medium high heat. Add in your onion and garlic.
    2. Saute your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few minutes more, until you have lightly seared the chicken on all sides.
    3. To the pot add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.
    4. Add in your prepared vegetables and bring everything to a boil.
    5. Reduce heat to low and cover. Simmer the curry for 1 hour, stirring occasionally.
    6. Remove from heat and serve over rice!

    Oven:

    1. Preheat oven to 350 degrees Fahrenheit. Prepare a large casserole dish by spraying it with nonstick cooking spray, and set aside.
    2. In a large pan, heat your vegetable oil over medium-high heat. Add in your onion and garlic.
    3. Saute your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few more minutes until you have lightly seared the chicken on all sides.
    4. In a medium bowl, add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.
    5. Pour your sauce into the prepared casserole dish, and add in your sauteed onion, garlic, and chicken, as well as your prepared vegetables.
    6. Cover your dish with heavy-duty foil, or 2 layers of foil, and bake for 20 minutes. Remove the dish and stir everything. Return the dish to the oven, covered, and bake for an additional 20-30 minutes.
    7. Once your curry is fully cooked you can remove it from the oven and serve!

    Serves: 8

    Calories340kcal (17%)Carbohydrates40g (13%)Protein14g (28%)Fat15g (23%)Saturated Fat12g (60%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.004gCholesterol18mg (6%)Sodium698mg (29%)Potassium693mg (20%)Fiber5g (20%)Sugar4g (4%)Vitamin A2966IU (59%)Vitamin C8mg (10%)Calcium67mg (7%)Iron5mg (28%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Thai

    Keyword coconut curry, coconut curry chicken, coconut curry recipe, thai coconut curry, thai coconut curry recipe

  • Bangers and Mash

    Bangers and Mash

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    Bangers and mash, a classic British dish, is hearty comfort food at its finest! You’ll love these fluffy mashed potatoes and flavorful pork sausages all smothered in a caramelized onion gravy. There’s a reason why it’s an English favorite!

    Looking for more tasty British dishes to try? Here are a few of my favorites: Yorkshire pudding, banoffee pie, and cucumber sandwiches!

    A gray plate topped with mashed potatoes, 2 sausages, onion gravy, and peas.

    What is Bangers and Mash?

    Picture this: plump, juicy sausages sizzling away in a hot pan, perfectly browned. (The heat will sometimes cause them to split and pop, making a bang noise, hence the name “bangers.”) And what’s their faithful companion? Creamy, buttery mashed potatoes that melt in your mouth. This British classic is the epitome of comfort food, the kind that wraps you up in a warm hug and makes all your worries disappear.

    As if juicy pork sausages and mashed potatoes weren’t good enough on their own, I like to smother them in a generous helping of onion gravy. If you’re craving a hearty, savory dish, this is honestly the best choice. The flavors of salty sausage, buttery potatoes, and caramelized onions are so great together! Let’s start with everything you need to make this pub classic.

    Everything You’ll Need

    This is everything I used to make my version of bangers and mash, but since this is supposed to be comfort food, feel free to switch things up and make it your own! Throw in veggies, use a different kind of sausage, the options are endless.

    • Sausage: Traditionally, large pork sausage links are used but you can use any sausage of your choice.
    • Russet Potatoes: These are my favorite for mashing! They have the perfect consistency!
    • Salt and Pepper: To season your potatoes to taste. You could also add a dash of seasoning salt, or your other favorite seasonings to give your potatoes more flavor! Smoked paprika is another great choice.
    • Butter: The secret to the best mashed potatoes is butter… and a lot of it! This is comfort food, calories don’t count.
    • Whole Milk: Adds creaminess to the potatoes and also helps to adjust the consistency.
    • Sour Cream: Gives the mash a slight tangy flavor.
    • Onion Gravy: I think onion gravy really brings this dish together, but you can also use white gravy or regular brown gravy.

    How to Make Bangers and Mash

    Bangers and mash is easy to make and it’s great because it’s a self-contained meal! It’s sure to fill your family up and leave them all satisfied.

    1. Cook Potatoes: Peel and chop your potatoes into 1-2 inch chunks. Boil until completely cooked through and easily mashed.
    2. Cook Sausages: While your potatoes are boiling, add your sausage to a medium skillet over medium high heat and cook the sausage thoroughly, be sure to rotate the sausage periodically as it cooks.
    3. Season and Mash: Once the potatoes are ready remove them from the water, drain, and add them into a large bowl with your salt, pepper, butter, milk, and sour cream. Using a hand mixer or potato masher, mash the potatoes and blend all the ingredients together until they come together smoothly.
    4. Assemble, Add Gravy: Plate your mashed potatoes with a couple sausages on top, and top the whole thing with a generous helping of onion gravy.
    5. Enjoy: This dish is best enjoyed fresh!
    Taking a bite of a pork sausage.

    Tips and Variations

    Elevate this comforting classic and create a personalized plate of bangers and mash that reflects your unique tastes!

    • Different Sausages: While traditional “bangers” are made with pork, feel free to experiment with different types of sausages. Try cheese-stuffed sausage, bratwurst, chicken, spicy sausage, or even vegetarian options for a twist on the classic.
    • The Best Mash: To achieve the smoothest mashed potatoes, use starchy potatoes like Russets or Yukon Gold. Adding warm milk, butter, and even a bit of roasted garlic will take your mash to the next level.
    • Add Some Veggies: Bangers and mash is fantastic on its own, but if you want to elevate your meal, consider adding some peas, roasted vegetables, or even a dollop of Dijon mustard. These additions will bring extra color, texture, and flavors to your plate.
    • Get Creative: Don’t be afraid to put your own spin on bangers and mash. Add herbs like rosemary or thyme to your mashed potatoes for an aromatic touch. Experiment with different seasonings or spices for your sausages, or even wrap them in bacon for an indulgent twist.

    4-photo collage of the mashed potatoes, sausages, and gravy being prepared for bangers and mash.

    Storing Leftovers

    Bangers and mash is best served fresh and warm, but you can also store the sausages, gravy, and potatoes separately for later.

    • In the Refrigerator: Store sausage, onion gravy, and mashed potatoes in separate airtight containers. They will all stay good for about 3-4 days. Reheat over the stove until warmed through.

    Closeup of bangers and mash.

    More Delicious, Hearty Recipes

    If simple comfort meals are your thing, you’re going to love these other recipes. They’re all so satisfying and delicious but come together so easily! These recipes are inspired by English pub food and homecooked meals, and I know you’ll love them as much as I do.

    • Peel and chop your potatoes into 1-2 inch chunks. Boil until completely cooked through and easily mashed.

    • While your potatoes are boiling, add your sausage to a medium skillet over medium high heat and cook the sausage thoroughly, be sure to rotate the sausage periodically as it cooks.

    • Once the potatoes are ready remove them from the water and add them into a large bowl with your salt, pepper, butter, milk, and sour cream. Using a hand mixer, mash the potatoes and blend all the ingredients together until they come together smoothly.

    • Plate your mashed potatoes with a couple sausages on top, and top the whole thing with a generous helping of onion gravy.

    • This dish is best enjoyed fresh!

    Serves: 6

    Calories567kcal (28%)Carbohydrates57g (19%)Protein17g (34%)Fat31g (48%)Saturated Fat14g (70%)Polyunsaturated Fat2gMonounsaturated Fat12gTrans Fat0.3gCholesterol82mg (27%)Sodium1600mg (67%)Potassium1467mg (42%)Fiber4g (16%)Sugar4g (4%)Vitamin A358IU (7%)Vitamin C16mg (19%)Calcium98mg (10%)Iron3mg (17%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine English

    Keyword bangers and mash, bangers and mash recipe

  • Palmiers

    Palmiers

    Palmiers, or “palm trees” in French, are a delightful pastry shaped like a palm leaf. With a buttery, flaky texture that’s impossible to resist, enjoy one fresh out of the oven and prepare to be amazed.

    French baked goods are actually the best. If you’re up for the challenge, try making some fresh and delicious macarons or kouign amann next!

    Hero image of palmier cookies.

    Palmiers Recipe

    Palmiers go by a few different names. Palm hearts, pigs ears, or elephant ears! No matter what you call them, these heart-shaped pastries are sure to win you over. They’re also a breeze to make, requiring just a single sheet of puff pastry, granulated sugar, and a sprinkling of coarse sugar. Really, is there anything better than a simple dessert?

    Just wait until you see these come out of the oven, though. They’re light, flaky and wonderful, with a gorgeous coating of caramelized sugar on top. One bite and you’ll be hooked! Palmiers: the pastries that are easy to make, but impossible to resist.

    3 Ingredients

    Yes, you read that right. It only takes 3 ingredients to whip up these flaky delights! Next time you’re at the store, pick up a pack of refrigerated puff pastry sheets! You won’t regret it.

    • Sheet of Puff Pastry: The star of our show! Puff pastry dough is the foundation of our palmiers. Made with layers upon layers of buttery goodness, it’s what gives these treats their irresistible texture. As it bakes, the layers puff up, creating a light and airy pastry that practically melts in your mouth.
    • Granulated Sugar: The granulated sugar plays a crucial role in transforming our palmiers into sweet delights. During baking, the granulated sugar caramelizes, creating a delicate and slightly crunchy crust.
    • Coarse Sugar: Coarse sugar adds that extra element of texture and sparkle to the palmiers. These larger sugar crystals don’t fully dissolve during baking, leaving behind pockets of sweet surprise.

    How to Make Palmiers

    I feel like this is one of the few French pastry recipes that is actually foolproof. Really, you can’t mess these palmier cookies up. Here’s how to achieve buttery, flaky goodness:

    1. Preheat Oven, Prepare Baking Sheets: Preheat the oven to 450 degrees Fahrenheit and line two sheet pans with parchment paper.
    2. Add Sugar: Dust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.
    3. Fold: Fold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.
    4. Cut: Use a sharp knife to cut the log into 24 slices, each about ¼ inch thick.
    5. Add to Baking Sheet: Place the cookies onto the baking sheets, leaving 2 inches between them.
    6. Bake: Bake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.
    7. Cool and Enjoy: Let cool completely before serving.

    plastic wrap

    6-photo collage of puff pastry sheets being topped with sugar and cut into slices.

    Tips and Tricks

    These are a few simple ways to customize your palmiers just to your liking. I know you’ll love them as much as I do once you get a taste of their flaky texture and sweet, buttery flavor!

    • Adjust the Sweetness: Add additional sugar as needed. These cookies can be more or less sweet, according to your liking. 
    • Add Other Flavors: For additional flavor, try mixing ½ teaspoon of ground cinnamon with the granulated sugar before using. You can also try using brown sugar instead of white sugar.
    • Check if Done: Palmiers should be pretty dark in color when they are finished baking. The sugar melts and caramelizes as they cook, so it gives the cookies that dark brown color without them being burnt.
    • Make Them Savory: Make your palmiers savory by swapping out the sugar for parmesan cheese, roasted garlic and butter; or pesto sauce!

    Top-down view of palmiers on parchment paper.

    Storing Leftovers

    Although palmiers are best eaten fresh, you can store leftover cookies at room temperature in an airtight container or wrapped in plastic wrap for 3-4 days.

    5 palmiers stacked on top of each other.

    What Else Can I Make With Puff Pastry?

    So many things! It’s a really useful ingredient to have on hand, actually. Here are a few more recipes made with layers of golden, flaky goodness.

    Print

    Palmiers

    Palmiers, or "palm trees" in French, are a delightful pastry shaped like a palm leaf. With a buttery, flaky texture that's impossible to resist, enjoy one fresh out of the oven and prepare to be amazed.
    Course Dessert
    Cuisine French
    Keyword palmiers, palmiers recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 24 Cookies
    Calories 75kcal
    Author Alyssa Rivers

    Ingredients

    • 1 sheet puff pastry
    • ⅓ cup granulated sugar
    • ¼ cup coarse sugar

    Instructions

    • Preheat the oven to 450 degrees fahrenheit and line two baking sheets with parchment paper.
    • Dust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.
    • Fold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.
    • Use a sharp knife to cut the log into 24 pieces, each about ¼ inch thick.
    • Place the cookies onto the baking sheets, leaving 2 inches between them.
    • Bake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.
    • Let cool completely before serving.

    Nutrition

    Calories: 75kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 25mg | Potassium: 6mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 0.1IU | Calcium: 1mg | Iron: 0.3mg
  • Grilled BBQ Pork Chops

    Grilled BBQ Pork Chops

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Get ready to take your Grilled BBQ Pork Chops to a whole new level with this recipe. Grilled to perfection, they are juicy, tender, and bursting with tangy goodness. Prepare to impress your taste buds with this simple yet delicious dish.

    Make this a delicious meal for the Sumer season by serving these up with a few delicious sides! I love my Garlic Butter Parmesan Carrots (they are the best carrots ever), my Dad’s Famous Mashed Potatoes, or this delicious Grilled Asparagus that can be cooked right alongside the pork chops.

    The top view of 4 cooked bbq pork chops in a a red pan.

    Grilled BBQ Pork Chops Recipe

    I love when grilling season come around. Some of my favorite recipes are made on the grill and this one is no exception! The flavorful pork chops, combined with the tangy marinade, will leave everyone craving seconds. It’s the perfect recipe for any get-togethers, special occasions, or even a weeknight dinner that you want to elevate.

    What I love about this recipe is that these tangy pork chops are incredibly versatile and pair well with so many different side dishes. Keep it casual with some chips and fruit for your family BBQ. Or take it to the next level for Sunday dinner and serve it will a delicious wedge salad, some parmesan knots and this classic pretzel salad. The grilled BBQ pork chops will be the start of any meal!

    Ingredients in BBQ Pork Chops

    This recipe is straightforward and with only a few basic ingredients and about an hour of time, you can create a mouthwatering meal that will impress your family or guests! Check out the recipe card at the bottom of the post for exact measurements.

    • Pork Chops: You can use bone-in or boneless. Whichever you prefer.  
    • Tomato Paste: This adds in the classic taste of a bbq sauce.
    • Soy Sauce: You can use regular or reduced sodium.
    • Apple Cider Vinegar: This brings in a tangy flavor.
    • Brown Sugar: The brown sugar adds a touch of sweetness without taking away the savory flavor.
    • Paprika: This sweet spice really brings a unique flavor to the marinade.
    • Garlic Powder: These bbq pork chops need just a hint of garlic.
    • Salt: This enhances the delicious flavor of the pork chops.
    • Black Pepper: This adds some mild heat to the overall flavor.

    How to Grill Pork Chops

    By grilling these pork chops, instead of cooking them in the oven, you get a delicious and smoky flavor that perfectly complements the marinade. These are so delicious and easy. You will love them!

    • Combine Marinade Ingredients: Mix your tomato paste, soy sauce, apple cider vinegar, brown sugar, paprika, garlic powder, salt, and pepper in a bowl. Stir until well combined.
    • Add Pork Chops and Let Sit: Add your raw pork chops and marinade to a plastic bag and let the pork chops sit for at least an hour.
    • Prepare the Grill: Heat your grill to 400-450 degrees Fahrenheit while the pork chops are marinating. Prepare the grill grate by rubbing it with olive oil or vegetable oil.
    • Cook: Place the marinated pork chops on the preheated and well-oiled grill, and discard the marinade. Grill the bbq pork chops for about 6-7 minutes on each side. They are safe to eat when the internal temperature reaches 145 degrees Fahrenheit.

    Leftover Marinade

    If you have any leftover marinade that did not come into contact with the raw pork chops, you can store it separately in an airtight container in the fridge for up to 3 days. You can heat it up to use as extra sauce for leftovers, or you can use it for another recipe. However, it’s important not to reuse the marinade that has been in contact with raw meat due to safety concerns.

    3 pictures in a collage showing the marinade in a bowl, the pork chops marinating in the sauce in a bag and the bbq pork chops cooking on the grill.

    Frequently Asked Questions

    • Can I use boneless pork chops instead of bone-in? Yes! This grilled bbq pork chops recipe works well with both bone-in and boneless pork chops, so feel free to use whichever you prefer or have on hand.
    • How long should I marinate the pork chops? I recommended letting the pork chops marinate for at least one hour to allow the flavors to penetrate the meat. However, you can marinate them for longer if you want, which will result in more intense flavors.
    • Can I cook these pork chops in the oven instead of on a grill? Yes, this is a great way to cook up this recipe even when it’s not grilling season. Preheat the oven to 400 degrees Fahrenheit and place the marinated pork chops on a baking sheet. Bake them for about 20-25 minutes. Check the pork chops with a meat thermometer. They are ready to eat when the internal temperature reaches 145 degrees Fahrenheit.

    A close up of the post chops in a pan garnished with cilantro.

    Storage Tips

    I have tips on how to freeze these grilled bbq pork chops, make them ahead of time, and also how to store leftovers. That way, you can be sure to enjoy this recipe no matter what!

    • Make the Marinade Ahead of Time: Prepare the marinade in advance and store it in the refrigerator for up to 3 days. When you’re ready to marinate the pork chops, remove the marinade from the fridge, give it a good stir, and add it to your pork chops.
    • In the Freezer: Place the uncooked pork chops in a ziplock bag, add the marinade, and freeze for up to 3 months. When you are ready to cook them, thaw them in the refrigerator overnight before grilling or cooking.
    • In the Fridge: Once your bbq pork chops have cooled, you can store them in an airtight container in your fridge for 3-4 days.
    • How to Reheat: You can warm the microwave or reheat leftovers in a skillet over low heat. Don’t overcook the meat, or it will become dry.

    A sliced pork chop with a large carving fork holding the pieces together.

    More Delicious Pork Chop Recipes

    There are so many ways to cook pork chops that I don’t know which way is my favorite! Whether you prefer oven-baked, creamy, or an easy recipe cooked in your air fryer or slow cooker, you will find a recipe here that you will love!

    • Mix your tomato paste, soy sauce, apple cider vinegar, brown sugar, paprika, garlic powder, salt, and pepper in a bowl. Stir until well combined.

    • Add your raw pork chops and marinade to a plastic bag and let the pork chops sit for at least an hour.

    • While the pork chops are marinating, heat your grill to 400-450 degrees Fahrenheit. Prepare the grill grate by rubbing it with olive oil or vegetable oil.

    • Place the marinated pork chops on the preheated and well-oiled grill, and discard the marinade. Cook the pork chops for about 6-7 minutes on each side. They are safe to eat when the internal temperature reaches 145 degrees Fahrenheit.

    Serves: 4

    Calories255kcal (13%)Carbohydrates10g (3%)Protein31g (62%)Fat9g (14%)Saturated Fat3g (15%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.1gCholesterol90mg (30%)Sodium1522mg (63%)Potassium666mg (19%)Fiber1g (4%)Sugar7g (8%)Vitamin A621IU (12%)Vitamin C2mg (2%)Calcium26mg (3%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American

    Keyword BBQ Pork Chops, Grilled BBQ Pork Chops, Grilled Pork Chops

  • Chicken Enchiladas with Avocado Cream Sauce

    Chicken Enchiladas with Avocado Cream Sauce

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Chicken Enchiladas with an Avocado Cream Sauce is a delicious and easy weeknight meal that everyone will love. They are packed with flavor and drizzled with a sauce that dreams are made of. If you love avocados, this recipe is for you!

    When it is good, it is good! Summer Corn Salad, Black Bean and Corn Salad or Grilled Mexican Street Corn are classic chicken enchilada side dishes that would pair great with this meal!

    A top view of chicken enchiladas with an avocado cream sauce in a casserole dish.

    Chicken Enchiladas with Avocado Cream Sauce

    These chicken enchiladas with an avocado cream sauce were a huge hit with my family. They are picky eater approved because not only are the enchiladas themselves full of flavor, but once you add on that delicious avocado sauce… Well, let’s just say that I know that these will become a favorite at your house too.

    This recipe makes quite a bit of dressing, so I was able to use the extras and put it over our salad. Serve this up with some delicious homemade tortilla chips and some guacamole. It makes a delicious and filling meal!

    Ingredients in Chicken Enchiladas with an Avocado Sauce

    Avocado Cream Sauce 

    • Butter: I used unsalted butter in this recipe.
    • Flour: All-purpose flour and butter will create a roux to help thicken the avocado sauce.
    • Chicken Broth: This adds additional flavor to the sauce.
    • Sour Cream: I use some of this in the sauce and an additional topping to the enchiladas.
    • Cumin: This adds a subtle but savory and nutty flavor.
    • Salt: This enhances all of the flavors in the enchiladas and sauce.
    • Garlic Powder: I love adding in garlic flavor any chance that I get!
    • Pepper: A little bit of pepper adds some flavor without any heat.
    • Avocados: Pit and slice your avocados before adding them to the sauce.
    • Fresh Cilantro: I know this is a love-it-or-hate-it ingredient, so you can leave this out if cilantro isn’t your favorite.
    • Lime: The juice of 1 lime equals about 2 tablespoons of juice. You can use this from a bottle, but it won’t have as bright of a flavor as fresh lime juice.

    Chicken Enchiladas

    • Olive Oil: This is used to cook and soften the onion.
    • Onion: I used a white onion, but you can use yellow too.
    • Poblano Peppers: Make sure to remove your peppers’ stems before slicing them.
    • Jalapeño Pepper: Leave the seeds and membrane in for more heat. For less heat, remove these when you are cutting them up.
    • Flour Tortillas: I like to use my homemade flour tortillas, but storebought works great too!
    • Cooked Chicken: I like to shred rotisserie chicken before adding it to the enchiladas. It saves so much time!
    • Monterrey Jack Cheese: This adds just the right amount of flavor to the enchiladas.

    Optional Garnish

    • Fresh Cilantro, Purple Onions, Feta Cheese: These are great toppings to add to any enchilada!
    Avocado cream sauce being blended together.

    How do you make Chicken Enchiladas with Avocado Cream Sauce?

    These enchiladas are simple; you can whip them up in about 40 minutes. That includes all of the chopping and cooking. Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

    Avocado Cream Sauce

    1. Make Roux: Melt the butter in a skillet over medium-high heat. Add the flour, whisking until golden and bubbly for about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
    2. Blend: Stir in the sour cream, cumin, salt, garlic powder, and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro, and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

    Chicken Enchiladas

    1. Preheat: Preheat the oven to 350 degrees Fahrenheit.
    2. Sauté Veggies: In a large skillet, heat olive oil over medium-high heat. Add onion, poblano, and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
    3. Assemble: To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixtures, shredded chicken, and cheese. Carefully roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce. 
    4. Cover and Bake: Cover the dish with foil and bake at 350°F for about 20 minutes, or until tortillas are heated through and begin to harden.
    5. Garnish: Remove from the oven and garnish with additional cilantro, cheese, and/or sour cream.
    One photo making the vegetable mixture too put in the soft tortillas the other photo putting the chicken and vegetable mixture in the middle of the tortilla.

    Frequently Asked Questions

    There are many substitutions, variations and ways to change up these chicken enchiladas with an avocado cream sauce! Here are some of the frequently asked questions (and answers!) so that you can make yours turn out perfectly.

    1. If I don’t have a rotisserie chicken, how can I cook my chicken for enchiladas? Preheat oven to 350 degrees Fahrenheit. Lightly grease with olive oil. Place bone-in chicken breasts, thighs, or both in the pan. Brush with oil and sprinkle with salt and pepper. Cover the pan with foil and bake for 45-55 minutes (depending on the size of the chicken) or until it reaches 165 degrees Fahrenheit. Remove from the oven and shred using two forks.
    2. Can you use other meat instead of chicken? Yes! Go ahead and try it with beef, shredded beef, pork or steak.
    3. How do I make my enchiladas crispy? The key to avoiding soggy enchiladas and ensuring they are crispy is cooking the tortillas in oil for a few seconds before assembling your enchiladas. Warm some olive oil over very low heat in a heat-proof shallow dish or skillet. Dip each tortilla in the warm oil for 5 to 8 seconds until the tortilla is warmed through and pliable.

    The top few of chicken enchiladas with an avocado cream sauce in a casserole dish with a silver serve about to get an enchilada out.

    How to Store Enchiladas

    These delicious chicken enchiladas with avocado sauce can be made ahead of time or even frozen! Here are the instructions so that you can know how to store them.

    • In the Refrigerator: Once your cooked enchiladas have cooled, place them in an airtight container and store them in your fridge. They will last 4-5 days.
    • In the Freezer: Prepare your enchiladas but do not bake them. Cover the enchilada dish tightly with plastic wrap, then cover it with foil. They will stay fresh in your freezer for up to 3 months. When ready to bake them, let them thaw in the fridge overnight. Remove the plastic wrap, cover them with foil, and bake at 350 degrees Fahrenheit for about 25-30 minutes.

    More Enchilada Recipes

    I love enchiladas and there are so many variations that you can try. Here are a few more favorites that are always a hit at our house. Let me know which ones are your favorite!

    Avocado Cream Sauce

    Chicken Enchiladas

    Optional Garnish

    Avocado Cream Sauce

    • Melt the butter in a skillet over medium-high heat Add the flour, whisking until golden and bubbly for about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.

    • Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

    Chicken Enchiladas

    • Preheat the oven to 350°F.

    • In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.

    • To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixtures, shredded chicken, and cheese. Carefully roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce.

    • Cover the dish with foil and bake at 350°F for about 20 minutes, or until tortillas are heated through and begin to harden.

    • Remove from the oven and garnish with additional cilantro, cheese, and/or sour cream.

    Updated on May 18, 2023
    Originally Posted on June 15, 2019

    Serves: 6

    Serving6gCalories704kcal (35%)Carbohydrates36g (12%)Protein40g (80%)Fat46g (71%)Saturated Fat18g (90%)Polyunsaturated Fat5gMonounsaturated Fat19gTrans Fat0.2gCholesterol133mg (44%)Sodium1089mg (45%)Potassium800mg (23%)Fiber7g (28%)Sugar5g (6%)Vitamin A998IU (20%)Vitamin C43mg (52%)Calcium407mg (41%)Iron4mg (22%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Main Course

    Cuisine Mexican

    Keyword chicken enchiladas, chicken enchiladas with creamy avocado sauce, chicken enchiladas with sauce

  • French Potato Salad

    French Potato Salad

    This French potato salad is a tasty mix of tender potatoes, green onions and herbs, all tossed in a zesty Dijon vinaigrette. The end result is a light and delicious side dish packed with bold flavor in every bite.

    A good potato salad is key to any successful potluck. As we head into barbecue season, here are few more recipes to try: German potato salad, bacon ranch potato salad, and classic potato salad!

    Potato salad being served with a large metal spoon.

    French Potato Salad Recipe

    Imagine perfectly cooked potatoes, dressed in a zesty blend of tangy mustard, vibrant vinegar, and luscious olive oil. Now that I’ve got your attention, here is why you need to make this French potato salad for your next potluck. It’s easy to make, easy to take on the go, and a crowd-pleaser! You really can’t go wrong with potato dishes, but especially when they taste this good.

    French potato salad is packed with so much flavor. Each bite is a dream! This isn’t your average bland and mushy potato salad, it has a bright, savory flavor thanks to the minced shallot, Dijon mustard, vinegar, and fresh herbs added to it. Now that I’ve had it this way, I don’t know if I can ever go back to regular potato salad! The tangy, savory flavor of this dish is just too good and pairs well with so many different meat dishes. You’re going to love it.

    Ingredients for the Salad and Dressing

    What makes French potato salad so good is its zesty vinaigrette. As long as you’ve got some Dijon mustard, red wine vinegar, and apple cider vinegar on hand, you can customize the rest of this recipe with what you have at home. All measurements can be found in the recipe card below!

    • Potatoes: Small potatoes are key here. Both yellow and red potatoes will work.
    • Salt: Just a pinch to give the potatoes flavor and help tenderize them!
    • Chopped Green Onions: Gives your salad texture and a pop of savory flavor. You can also use chives if you prefer.
    • Dill: This is one of my favorite herbs to use in the summer! It’s so bright and zesty!
    • Fresh Parsley: Because you can never go wrong with fresh herbs in a potato salad. Other herbs you can use are basil, mint, or rosemary!

    Dressing

    • Olive Oil: Gives the dressing a smooth consistency that coats the potatoes perfectly. Use a high quality olive oil for the best taste!
    • Dijon Mustard: This bold mustard brings a pungent kick to the dressing. Its tangy, zesty flavor is the best!
    • Red Wine Vinegar: Red wine vinegar adds a fruity and acidic kick that balances out the salad’s flavors, making it taste fresh and bright.
    • Apple Cider Vinegar: I know what you’re thinking – another vinegar? But trust me, you’ll want both in this salad. Apple cider vinegar adds a slightly sweet and fruity flavor that complements the tanginess of the Dijon mustard. It also helps to tenderize the potatoes, making them softer and more delicious.
    • Fresh Minced Shallot: These add a subtle onion flavor without overpowering the dish.
    • Seasonings: I used a mix of garlic salt, salt, and pepper, to add a touch of savory goodness to this French potato salad. Feel free to adjust to taste!

    How to Make French Potato Salad

    French potato salad is so simple to make. But with its delicious flavor and gorgeous presentation, everyone will be impressed! This is why it’s one of my go-to potluck recipes. There’s nothing better than a delicious side dish made with minimal effort.

    1. Boil Water: Bring a large pot of water to a boil over high heat on your stove. while the water is heating up, wash and chop your potatoes into quarters. Once the water has come to a boil add in your prepared potatoes and your tablespoon of salt.
    2. Cook Potatoes: Reduce the heat to medium high and cook your potatoes until they are tender, about 10-15 minutes. Test a larger piece of potato by removing it from the water and cutting into it, it should be very tender, but not fall apart. Drain your potatoes and rinse them under cold water to halt the cooking process. Place them in the fridge to cool for at least 30 minutes.
    3. Chop Onions and Herbs: While your cooked potatoes are cooling down, chop your green onion, dill, parsley, and shallot.
    4. Prepare Dressing: In a small bowl add your olive oil, Dijon mustard, red wine vinegar, apple cider vinegar, minced shallot, garlic powder, salt, and pepper. Whisk until well combined.
    5. Combine: Once your potatoes have cooled, add them into a large bowl with your green onion, dill, and parsley. Pour your dressing over everything and toss to coat and evenly distribute all the ingredients.
    6. Serve or Store: You can serve fresh, but I recommend placing the salad back in the fridge for about 30 more minutes to marinate in the dressing and cool evenly before serving. Keep leftover French potato salad in an airtight container in the fridge for up to 5 days.
    4-photo collage of potatoes being cooked and the vinaigrette being prepared.

    Tips and Tricks

    French potato salad is about to become your new go-to side dish! Trust me, once you try this mouth-watering salad, you won’t be able to resist its deliciously addictive flavor. Here are a few ways to make it taste even better:

    • Dress While Warm: Dress the potatoes while they’re still a little warm. This will help them absorb the flavors of the dressing better.
    • Let the Flavors Meld: I recommend letting your potato salad sit in the fridge for 30 minutes to an hour after you’ve made it. This way, the vinaigrette has time to infuse the potatoes with more delicious flavor!
    • Other Mix-Ins: French potato salad is super versatile! You can add anything from capers to roasted veggies to a sprinkle of parmesan cheese!

    How Long Does French Potato Salad Last?

    As long as you keep it in an airtight container in the fridge, French potato salad will stay good for up to 5 days. This is one of the few dishes that I think actually tastes better the next day, as the flavors have more time to meld together!

    Closeup of French potato salad.

    More Delicious Potato Recipes

    I love potatoes because they’re so filling and you can make them in a million different ways! To add a little hearty goodness to your next meal, try out some of these other tasty potato side dishes.

    Print

    French Potato Salad

    This French potato salad is a tasty mix of tender potatoes, green onions and herbs, all tossed in a zesty Dijon vinaigrette. The end result is a light and delicious side dish packed with bold flavor in every bite.
    Course Side Dish
    Cuisine French
    Keyword french potato salad, french potato salad recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 8 people
    Calories 146kcal
    Author Alyssa Rivers

    Ingredients

    • 2 pounds small red or yellow potatoes
    • 1 tablespoon salt
    • ⅓ cup green onion sliced
    • 2 tablespoons dill
    • ¼ cup fresh parsley chopped

    Dressing

    • ¼ cup olive oil
    • 2 tablespoons dijon mustard
    • 2 tablespoons red wine vinegar
    • 1 tablespoon apple cider vinegar
    • 2 tablespoons fresh minced shallot
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • ½ teaspoon pepper

    Instructions

    • Bring a pot of water to a boil over high heat on your stove. while the water is heating up, wash and chop your potatoes into quarters. Once the water has come to a boil add in your prepared potatoes and your tablespoon of salt.
    • Reduce the heat to medium high and cook your potatoes until they are tender, about 10-15 minutes. Test a larger piece of potato by removing it from the water and cutting into it, it should be very tender, but not fall apart. Drain your potatoes and rinse them under cold water to halt the cooking process. Place them in the fridge to cool for at least 30 minutes.
    • While your cooked potatoes are cooling down, chop your green onion, dill, parsley, and shallot.
    • To make dressing in a small bowl add your olive oil, dijon mustard, red wine vinegar, apple cider vinegar, minced shallot, garlic powder, salt, and pepper. Mix until well combined.
    • Once your potatoes have cooled, add them into a large bowl with your green onion, dill, and parsley. Pour your dressing over everything and toss to coat and evenly distribute all the ingredients.
    • You can serve fresh, but I recommend placing the salad back in the fridge for about 30 more minutes to marinate in the dressing and cool evenly before serving.
    • Keep leftovers in an airtight container in the fridge for up to 5 days.

    Nutrition

    Calories: 146kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1227mg | Potassium: 553mg | Fiber: 2g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg
  • Breakfast Quesadillas

    Breakfast Quesadillas

    Quesadillas can be enjoyed any time of day and these breakfast quesadillas are sure to be a favorite in the mornings! Soft and crispy tortillas loaded with eggs, bacon, melty cheese, and delicious quesadilla toppings.

    I love a good savory breakfast meal, and these breakfast quesadillas do not disappoint! Especially when you can pile on all the yummy toppings. This is the perfect meal for serving to guests because they can pick their toppings and it makes everyone happy. Make big fluffy German pancakes, my Grandma’s pancakes, and these cute little omelet muffins the next time you have guests. You can really be creative with toppings for these recipes!

    Close up view of breakfast quesadillas stacked on a brown plate. Salsa, fresh eggs, and a blue towel are styled around the plate.

    The Best Breakfast Quesadillas

    When you take one bite of these breakfast quesadillas, you’ll know why I mean THE BEST! These cheesy quesadillas are packed with flavor first thing in the morning. The added protein from the eggs and bacon will keep you satisfied and are a great start to your day. These breakfast quesadillas are a great way to load on healthy veggies.

    Quesadillas are so versatile and you can make them just how you like them! Sometimes I sneak in spinach and peppers for my kids. As long as they get to dip their breakfast in salsa and sour cream, they don’t seem to care! You can also serve these with homemade guacamole, salsa, or my easy Mexican rice if you really want to fill their bellies before school.

    Ingredients Needed For Quesadillas

    With a few simple ingredients! You most likely already have them on hand, so breakfast quesadillas can happen first thing in the morning! You’ll always want to have these ingredients on hand so you can make them! Your family will love you when they wake up to these.

    • Bacon: Bacon for breakfast is so yummy! You can use sausage or turkey bacon if you prefer.
    • Eggs: Eggs for scrambling.
    • Milk: A little bit of milk will make the eggs creamy. I use whole milk but you can use any milk.
    • Salt: Flavor to taste.
    • Pepper: I like using cracked black pepper.
    • Cumin: I love the addition of this Mexican spice.
    • Garlic Powder: Adds great flavor to the eggs.
    • Onion Powder: Adds a subtle onion flavor without being overpowering.
    • Flour Tortillas: I love using flour tortillas but corn is great too!
    • Shredded Cheese: Mexican cheese blend is best with all the Mexican flavors in the quesadillas.
    • Salsa: For serving on the side.
    • Sour Cream: For serving on the side.
    • Avocado: Sliced for serving.

    Let’s Make Breakfast Quesadillas

    These breakfast quesadillas are really very easy to make. You can get the whole family involved by giving everyone an assignment. While someone cooks the bacon, somone else can scramble the eggs. Then let everyone else get all the toppings ready! A great weekend breakfast for all to help and enjoy.

    1. Cook the Bacon: Over medium-high heat, cook the bacon in a large skillet until just crispy. Remove the bacon from the pan and set it on a plate of paper towels to cool. Reserve about ¼ cup of bacon fat and discard the rest. Once the bacon has cooled, chop or crumble it into little pieces.
    2. Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, and seasonings. Heat your bacon fat in the skillet over medium heat and scramble your eggs. Remove the cooked eggs from the skillet and set aside.
    3. Assemble the Quesadilla: Lower the heat to medium-low and add a tortilla to the skillet. Spread ¼ cup of cheese onto the tortilla, about ¼ cup scrambled eggs on top of the cheese, and 2 tablespoons of cooked and crumbled bacon. Spread an additional ¼ cup of cheese over the bacon and eggs and place a tortilla on top.
    4. Cook the Quesadilla: Cook the assembled quesadilla on one side for about 3-4 minutes covered to trap the heat in and melt the cheese. Flip and cook on the other side for another 3 minutes, covered.
    5. Slice and Serve: Remove the quesadilla from the skillet, allow it to cool for a few minutes then cut and serve with salsa, sour cream, avocado, and salt and pepper to taste.
    First process photo of eggs whisked together in a bowl. Second photo of cheese sprinkled on a tortilla in a skillet pan. Third photo of the scrambled eggs and crumbled bacon on top of the cheese and tortilla. Fourth photo of another tortilla placed on top of the quesadilla.

    Storing Leftovers

    Leftover breakfast quesadillas are great for a quick breakfast or any time of day! Rewarming them in the air fryer doesn’t take long at all, but you can rewarm the leftovers in the oven as well. Follow the directions below to enjoy leftover quesadillas.

    • In the Refrigerator: Place leftovers in an airtight container or sealable bag. Store in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy.
    • In the Freezer: Wrap the quesadillas individually in parchment paper then place them in a freezer-safe Ziploc bag or sealable container. Make sure to lay them flat in the freezer. Store in the freezer for up to 3 months.
    • To Reheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside, reheat the quesadilla in the air fryer or the oven. Cook at 350° Fahrenheit for about 3 minutes in the air fryer or 10 minutes in the oven.

    Close up view of a breakfast quesadilla cut and stacked on a brown plate. Chopped cilantro and salsa are on the plate. Fresh eggs are styled next to the plate.

    Variations

    Breakfast quesadillas are so versatile because you can create them to fit your taste buds and your cravings. Switch up the seasonings and flavors, or add veggies or meat to make it a full meal. Any way you choose to make them will be AMAZING!

    • Cheese: You can use any cheese or any combination of cheeses. I prefer Colby Jack, but for a kick use pepper jack!  
    • Meat: I used bacon in my quesadillas, but feel free to use sausage, ham, or chorizo. Switch the meat any way you like.
    • Add Some Heat: I love adding jalapenos or red pepper flakes to make it spicy!
    • Veggies: Sneak in some nutrients by adding veggies like corn, bell peppers, or onions.
    • Dipping Options: Serve with salsa verde, sour cream, or guacamole on the side for dipping!

    A sliced piece of the breakfast quesadilla is being dipped into a small bowl of salsa.

    More Easy and Delicious Breakfast Ideas

    If you love breakfast and are looking for more recipes to switch things up… I’ve got you covered! Try these other super simple breakfast ideas. Your kids will love trying them all and you will love all how fast and easy breakfast can be.

    Print

    Breakfast Quesadillas

    Quesadillas can be enjoyed any time of day and these breakfast quesadillas are sure to be a favorite in the mornings! Soft and crispy tortillas loaded with eggs, bacon, melty cheese, and delicious quesadilla toppings.
    Course Breakfast
    Keyword breakfast quesadillas
    Prep Time 20 minutes
    Cook Time 5 minutes
    Total Time 25 minutes
    Servings 4 quesadillas
    Calories 554kcal
    Author Alyssa Rivers

    Ingredients

    • ½ pound bacon, or sausage
    • 6 large eggs
    • 2 tablespoons whole milk
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • ½ teaspoon onion powder
    • 8 -8 inch flour tortillas
    • 1 ½ cups shredded cheese, Mexican blend
    • salsa for serving
    • sour cream for serving
    • 1 avocado, sliced for serving

    Instructions

    • Over medium-high heat, cook the bacon in a large skillet until just crispy. Remove the bacon from the pan and set it on a plate of paper towels to cool. Reserve about ¼ cup of bacon fat and discard the rest. Once the bacon has cooled, chop or crumble it into little pieces.
    • In a medium bowl, whisk together the eggs, milk, and seasonings. Heat your bacon fat in the skillet over medium heat and scramble your eggs. Remove the cooked eggs from the skillet and set aside.
    • Lower the heat to medium-low and add a tortilla to the skillet. Spread ¼ cup of cheese onto the tortilla, about ¼ cup scrambled eggs on top of the cheese, and 2 tablespoons of cooked and crumbled bacon. Spread an addiitonal ¼ cup of cheese over the bacon and eggs and place a tortilla on top.
    • Cook the assembled quesadilla on one side for about 3-4 minutes covered to trap the heat in and melt the cheese. Flip and cook on the other side for another 3 minutes, covered.
    • Remove quesadilla from skillet, allow it to cool a few minutes then cut and serve with salsa, sour cream, avocado, and salt and pepper to taste.

    Notes

    You can make the quesadillas with any variation you want, ie. you could put minced jalapeno, onion, cilantro or any other toppings with it.

    You don’t have to use mexican blend cheese, you can use any meltable cheese in its place.

    Nutrition

    Serving: 1quesadilla | Calories: 554kcal | Carbohydrates: 9g | Protein: 26g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 317mg | Sodium: 1336mg | Potassium: 517mg | Fiber: 4g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 5mg | Calcium: 278mg | Iron: 2mg
  • Oatmeal Scotchies

    Oatmeal Scotchies

    Oatmeal scotchies are soft and nutty, with melted butterscotch chips in each bite. This twist on a classic oatmeal cookie recipe is one you’ll want to come back to again and again!

    A simple can of rolled oats can make the BEST desserts. They add a delicious texture and nutty flavor. Try oatmeal cake, peanut butter bars, or carmelitas and see for yourself!

    Oatmeal butterscotch cookies on a white serving board.

    Oatmeal Scotchies Cookies

    Oatmeal scotchies are like the rebellious cousin of oatmeal chocolate chip cookies. They’re edgy, they’re bold, and they’re not afraid to mix things up. Instead of the standard chocolate chips, these bad boys are studded with butterscotch morsels that add a sweet, creamy, and slightly nutty flavor to the mix. If you’ve never tried them before, then you’re in for a treat!

    But it’s not just the taste that sets oatmeal scotchies apart – it’s the texture too. They’re chewy, they’re hearty, and they’re packed with oats that give them a bit of crunch. And because the butterscotch chips are slightly softer than chocolate chips, they melt into the dough in a way that creates little pockets of gooey goodness. They’re super easy to make and only take 10 minutes to cook. So, let’s get started!

    Ingredients Needed

    Get ready to be amazed by the simplicity of oatmeal scotchies! With just a handful of common pantry ingredients like butter, sugar, oats, and butterscotch chips, these cookies prove that you don’t need a complicated recipe to create a delicious treat. Looking for measurements? They’re below in the recipe card.

    • Light Brown Sugar: This sweet, caramel-flavored sugar helps to give the cookies their signature butterscotch flavor and chewy texture. You can also use dark brown sugar instead, but it will change the flavor of the cookies slightly.
    • Granulated Sugar: The granulated sugar adds sweetness and also helps to give the cookies a slightly crisp exterior.
    • Unsalted Butter: Makes the cookies rich, buttery, and moist!
    • Eggs: The eggs act as a binder, holding the dough together and giving the cookies a light texture.
    • Vanilla Extract: Just a touch of vanilla extract adds a warm, sweet flavor that enhances the butterscotch and oat flavors.
    • Quick Oats: These oats are rolled thinner than traditional oats, which helps them cook faster and gives the cookies a more uniform texture.
    • Baking Powder and Baking Soda: You need both to help the cookies rise and become light and fluffy.
    • Salt: A little bit of salt helps to balance out the sweetness and enhances the flavor of all the other ingredients.
    • All-Purpose Flour: Gives your oatmeal scotchies structure.
    • Butterscotch Chips: The VIP of the ingredient list! These sweet and creamy chips add a rich, buttery flavor to the cookies that sets them apart from traditional oatmeal chocolate chip cookies. You’ll love them!

    How to Make Oatmeal Scotchies

    It’s super easy- just as easy as making premade cookies! Gather up your ingredients, mix them together, and then pop your scotchies in the oven. The hardest part is waiting for them to get done, even though it only takes 10 minutes!

    1. Preheat Oven, Prepare Baking Sheets: Preheat the oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
    2. Mix Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat together both sugars with the butter until pale and fluffy, about 3-4 minutes.
    3. Add Eggs and Vanilla: Add in the eggs and vanilla extract and beat until combined.
    4. Flour Mixture: In a separate bowl combine the oats, baking powder, baking soda, salt, and flour. Whisk to combine.
    5. Combine: Add the dry to the wet and mix until just combined, being careful to not overmix. Fold in the butterscotch chips by hand.
    6. Bake: Roll out golf-ball sized dough balls and place 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes or until just lightly golden brown. Watch carefully to avoid over-baking; slightly under-baked cookies make the best chewy cookies!
    7. Enjoy: Cool on a wire rack and serve.
    Closeup of oatmeal scotchies cookies on parchment paper.

    Tips for Making the Best Oatmeal Butterscotch Cookies

    Oatmeal scotchies are pretty straightforward to make, but here are some of my favorite tips to keep in mind so they turn out perfectly.

    • Correctly Measure the Flour: If you press a measuring cup into a bag of flour you will pack in way too much flour (which will result in cake-like cookies with the wrong texture). To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top. You’ll have a perfect flour measurement now!
    • Use Room Temperature Eggs: This ensures the eggs disperse more evenly into the batter giving these cookies a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out of the refrigerator about 30 minutes before use.
    • Use Real Butter and Beat It With the Sugar: Butter gives these cookies body, texture, and flavor. By beating it with the sugars at the start you’re fluffing up the butter with air which gives the cookies that perfect foundation for a great texture.
    • Slightly Under-Bake: If you over bake these cookies you’ll lose the awesome soft and chewy texture and you’ll get a hard and crisp oatmeal cookie instead. Watch them carefully and as soon as the tops are no longer glossy, pull them out!

    Storing Leftovers

    Whenever I make these cookies, they always fly off the table. Be sure to snag a few for yourself, (hide them if you must!) and use these tips to keep them nice and fresh.

    • At Room Temperature: Store leftover cookies in an airtight container for 5-7 days. 
    • Freezing Leftover Dough: The cookie dough can be portioned, added to a parchment-lined baking sheet and frozen. Once frozen, they can be removed from the baking sheet and placed in a freezer ziplock bag. Remove from the freezer and bake as many as desired according to the directions. They may need 1-2 additional minutes of baking time.

    Closeup of a cookie broken in half.

    Need More Cookies in Your Life?

    Whether you’re enjoying a night in or need a dessert for a get-together, cookies are ALWAYS the answer. Everyone loves them, and there are so many different kinds to choose from! No matter what you’re craving, there’s a cookie recipe for you. If you need some ideas, here are a few of my favorites to start you off with!

    Print

    Oatmeal Scotchies

    Oatmeal scotchies are soft and nutty, with melted butterscotch chips in each bite. This twist on a classic oatmeal cookie recipe is one you’ll want to come back to again and again!
    Course Dessert
    Cuisine American
    Keyword oatmeal scotchies, oatmeal scotchies cookies, oatmeal scotchies recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 24 Cookies
    Calories 265kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup light brown sugar packed
    • 1 cup granulated sugar
    • 1 cup unsalted butter room temperature
    • 2 large eggs room temperature
    • ½ tablespoon vanilla extract
    • 2 ½ cups quick oats
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 cups all-purpose flour
    • 2 cups butterscotch chips

    Instructions

    • Preheat the oven to 400 degrees fahrenheit. Line 2 baking sheets with parchment paper and set aside.
    • In a stand mixer fitted with the paddle attachment, beat together both sugars with the butter until pale and fluffy, about 3-4 minutes.
    • Add in the eggs and vanilla extract and beat until combined.
    • In a separate bowl combine the oats, baking powder, baking soda, salt, and flour. Whisk to combine.
    • Add the dry to the wet and mix until just combined, being careful to not overmix. Fold in the butterscotch chips by hand.
    • Roll out golf-ball sized dough balls and place 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes or until just lightly golden brown. Watch carefully to avoid over-baking; slightly under-baked cookies make the best chewy cookies!

    Nutrition

    Calories: 265kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 159mg | Potassium: 78mg | Fiber: 1g | Sugar: 29g | Vitamin A: 270IU | Calcium: 25mg | Iron: 1mg
  • 5 Minute Million Dollar Dip

    5 Minute Million Dollar Dip

    This 5 Minute Million Dollar Dip is only 5 ingredients, and let me tell you, they don’t call it million dollar dip for nothing! It is so deliciously addicting and will be a huge hit wherever it goes!

    If you love easy-to-make dip that can be ready in a hot minute without actually ever breaking a sweat, try Ranch, BLT, and Jalapeno Popper Dip.

    Dipping crackers in million dollar dip

    A Reader’s Review

    “Simple to make! Plus it was a huge hit! Can’t ask for anything more than that!” -BonBon

    5 Minute Million Dollar Dip Recipe

    I LOVE dip recipes, so when a reader sent me this recipe telling me that I have to try it, you bet that I did. With it being only 5 ingredients and taking 5 minutes to put together, I couldn’t wait to make it! And once I did, it did not disappoint.

    This 5 minutes million dollar dip has mayonnaise, green onions, cheddar cheese, and bacon bits and slivers of almonds. I loved all of the ingredients in this dip, and the slivered almonds were my favorite part! They added the perfect crunch.  It is a MUST make for your next watch party or gathering. Serve it with some crackers or even make it fancy with a crostini.

    Ingredients for 5 Minute Million Dollar Dip

    With just a few simple ingredients, you can create make a dip that you won’t be able resist. If you want to substitute the mayonnaise, you can use Greek yogurt or even sour cream, but the mayonnaise is a key ingredient in bringing this dip together. Check out the recipe card at the bottom of the post for exact measurements.

    • Green Onions: Their mild taste and crunchy texture are perfect in this dip!
    • Cheddar Cheese: For the best results, use freshly shredded cheese.  Shredded cheese in a bag won’t mix as well with this dip, and the flavor isn’t as bright.
    • Mayonnaise: Use your favorite brand since this is the base of the entire dip.
    • Real Bacon Bits: Pre-cooked bacon works great and adds to the ease of prep for this already easy dip.
    • Slivered Almonds: These slivered almonds give the dip a nutty flavor without overwhelming each bite.

    Let’s Make Some Easy Dip

    This 5 minute million dollar dip honestly tastes so good. Your friends and family will think it took a lot more effort to put together. Little do they know it only takes 2 quick steps to create!

    1. Mix Together Ingredients: Add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds to a small bowl. Then mix until fully combined.
    2. Chill and Enjoy: Refrigerate for at least 2 hours. Serve this 5 minute million-dollar dip with your favorite crackers.
    Million dollar dip ingredients in mixing bowl.

    Quick Tips

    Upgrade your 5-minute million-dollar dip with just a few quick and easy tips! There are ways to swap out ingredients or add additional ones to change this dip up every time you make it!

    • Cheese: Freshly shredded cheddar works best in this recipe. Packaged cheese typically lacks the flavor and texture that fresh cheese has. You can substitute cheddar for aged Gouda or Gruyere.
    • Mayonnaise: You can substitute mayo for sour cream or Greek yogurt, but I have found that mayonnaise works best to achieve a perfectly creamy texture.
    • Almonds: You can chop your almonds into smaller pieces for bite-sized texture.
    • Flavor Additions: Add garlic, homemade ranch, or Italian seasoning for an extra flavor in your dip!

    Crackers in million dollar dip

    What to Serve With 5 Minute Million Dollar Dip

    I love using bigger crackers like Ritz for this dip, but it also tastes amazing with tortilla chips and pretzels. Kettle chips are also a great pairing with their thicker texture and bite. You can make some of my quick and easy air fryer potato chips for a snack match made in heaven!

    Bowl of million dollar dip with crackers.

    Storing Million Dollar Dip

    Storing dips is just as easy as making them. I love making dips ahead of time for parties or get-togethers and this one stores so well in the fridge. n fact, it might even taste better on day 2!

    Make Ahead of Time: You can make this ahead of time and store it in your fridge in an airtight container for up to 4 days. Just give it a good stir and sprinkle it with some additional toppings to make it fresh.

    More Easy Dip Recipes to Try

    Impress your guests at your next party with these delectable dips! With how creamy and flavorful they are, you will not be able to get enough! Plus, they come together in a pinch, making your life a little easier!

    Print

    5 Minute Million Dollar Dip

    5 Million Dollar Dip is only 5 ingredients and they don’t call it million dollar dip for nothing! It is so deliciously addicting and will be the biggest hit wherever it goes!
    Course Appetizer
    Cuisine American
    Keyword 3 ingredient fruit dip, Million dollar dip, million dollar dip recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 12 people
    Calories 311kcal
    Author Alyssa Rivers

    Equipment

    • Utopia Kitchen Cooking Knives
    • Fine dine Mixing Bowls

    Ingredients

    • 5 green onions, chopped
    • 8 ounces cheddar cheese, shredded
    • 1½ cups mayonnaise
    • 1/2 cup real bacon bits
    • 1/2 cup slivered almonds

    Instructions

    • In a medium bowl, add the green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds. Mix until combined.
    • Cover and chill for at least 2 hours.
    • Serve with your favorite crackers!

    Video

    Notes

    Updated on May 16, 2023

    Originally Posted on September 12, 2016

    Nutrition

    Calories: 311kcal | Carbohydrates: 2g | Protein: 8g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 437mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg

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