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  • Irish Champ Potatoes

    Irish Champ Potatoes

    Irish champ potatoes are mashed potatoes done right. Fluffy spuds meet warm onion kissed milk and a generous melt of Irish butter for a side that’s simple, rustic, and seriously so good!

    Bowl of Irish champ potatoes, with melted butter and slat and pepper.

    Why These Potatoes Steal the Show

    • Secret Step! I soak the green onions in warm milk first, then mash it all into the potatoes for the best onion flavor and an extra creamy texture.
    • Simple, Classic Ingredients: All you need are a handful of basics for a cozy, traditional Irish side.
    • Perfect With Hearty Mains: These are SO good with corned beef, sausages, roast chicken, or any tasty meat-and-gravy dinner.

    Ingredients for Irish Champ Potatoes

    Overhead shot of labeled Irish champ potatoes ingredients.
    • Potatoes: Use starchy potatoes to get the perfect fluffy texture! I used Yukon Gold potatoes, but Russets have a lighter, more airy texture.
    • Salted Water: Boil the potatoes in salted water to enhance the flavor early on. Potatoes require a lot of salt to taste their best.
    • Butter: I used Kerrygold Irish butter, but you can use regular unsalted butter! I highly recommend using Irish butter, because it truly takes these potatoes to the next level!
    • Milk: Use a high-fat milk, like whole milk, to add creaminess! Half-and-half is also a great option. Hot milk is the key to mashing success!

    How to Make Irish Champ Potatoes

    This traditional Irish champ recipe comes together in just a few simple steps. Warm, buttery goodness, and full of flavor, it’s an easy recipe that delivers big comfort with minimal effort. Let’s get started!

    1. Heat Milk and Green Onions: In a medium sized saucepan, combine the milk and minced green onions. Over low heat, bring the mixture to a boil. Then, remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
    2. Boil and Drain Potatoes: Peel and quarter the potatoes. Add them to a large pot of salted water and boil for 10-15 minutes, until fork tender. Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. 
    3. Mash: Pour ½ cup of the green onion mixture over the potatoes. Mash the potatoes with a potato masher until smooth and creamy. Add more milk as needed to reach the desired consistency.
    4. Add Butter and Season: Add the extra butter and stir to melt. Season Irish champ potatoes with salt and pepper to taste, and enjoy!
    Green onions soaking in warm milk.
    Potatoes peeled and cut up and ready to cook in boiling water.
    Someone pouring the onion infused milk into the boiled potatoes.
    Butter, salt, and pepper added to the mashed potatoes.

    Alyssa’s Pro Tip

    Don’t overmix the potatoes! Or they’ll turn gummy. I get the best texture when I mash by hand. If you prefer an electric hand mixer, use it briefly and stop as soon as they’re smooth.

    Print

    Irish Champ Potatoes

    Irish Champ Potatoes are ultra creamy mashed potatoes with buttery green onions in every bite. Cozy, simple, and perfect with anything you’re serving.
    Course Side Dish
    Cuisine Irish
    Keyword champ, Irish champ potatoes recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 4 Servings
    Calories 340kcal
    Author Alyssa Rivers

    Ingredients

    • 2 pounds Yukon gold potatoes or russet
    • ¾ cup whole milk
    • ⅓ cup minced green onions green parts only
    • ⅓ cup unsalted Irish butter or unsalted butter
    • salt and pepper to taste

    Instructions

    • In a medium-sized saucepan, combine ¾ cup whole milk and ⅓ cup minced green onions. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
    • Peel and quarter 2 pounds Yukon gold potatoes. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.
    • Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes.
    • Pour ½ cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.
    • Add ⅓ cup unsalted Irish butter and stir to melt. Season with salt and pepper to taste and enjoy!

    Notes

    Storage and Reheating Instructions

    • Fridge: Store the cooled potatoes in an airtight container in the fridge for 3-5 days.
    • Reheat: Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.
    • Freezer: Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.

    Nutrition

    Calories: 340kcal | Carbohydrates: 42g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 154mg | Potassium: 1051mg | Fiber: 5g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg
    Irish champ potatoes in a saucepan with a wooden spoon.

    More Tasty Sides You’ll Love

    Here are more easy side dish recipes to try next. Simple, tasty, and great with any meal.

  • One Pan Cheeseburger Rice

    One Pan Cheeseburger Rice

    Cheeseburger rice is everything you love about a juicy cheeseburger, made easy in one skillet. Hearty, cheesy, and packed with flavor, it’s the ultimate weeknight comfort meal.

    Skillet of cheeseburger rice with a wooden spoon.

    Why This Dish Belongs on Your Dinner Menu

    • One-skillet magic: Everything cooks in a single pan, which means big flavor and minimal cleanup. Just like in my Taco Rice!
    • Cheeseburger vibes, no bun: All the savory, cheesy goodness you crave, served up in cozy rice form. Try my cheeseburger casserole next!
    • Make it your way: Pile on your favorite burger toppings like pickles, lettuce, tomatoes, or sauce for a fun, customizable finish.

    Cheeseburger Rice Ingredients

    Overhead shot of labeled ingredients.
    • Ketchup: If ketchup isn’t your thing, swap it out for 2 tablespoons of tomato paste!
    • Rice: Any long grain white rice will work! I use Jasmine or basmati rice. It helps to rinse and strain the rice before adding it to remove any starch.

    How to Make Cheeseburger Rice Skillet

    Cheeseburger rice is a one-pan dinner made with pantry staples. You get to pick your toppings just like you would with a burger! Kids love picking their favorites! For another easy one pan recipe, try my Marry Me Chicken Orzo!

    1. Cook the Beef: In a large skillet over medium-high heat, add the olive oil and diced onion. Cook for 3 minutes, until tender. Add the ground beef. Crumble and cook until browned, about 7 minutes; drain fat if needed. Add the garlic and cook for 30 seconds. Season with salt and pepper.
    2. Combine: Add the beef broth, Worcestershire sauce, ketchup, and long grain white rice, then stir to combine.
    3. Simmer: Bring the rice mixture to a boil, then reduce the heat to medium low. Cover with a lid and simmer until the liquid is absorbed and the rice is tender, about 15-20 minutes. 
    4. Melt the Cheese: Sprinkle the cheese into the rice mixture, then heat and stir until the cheese melts. Serve cheeseburger rice with your favorite burger toppings. Try shredded lettuce, tomato, bacon, mustard, dill pickles, and burger sauce!
    Ground beef and garlic cooking in a skillet.
    Rice, ketchup and other ingredients added to the ground beef.
    Lid on top of the skillet while it cooks.
    Cheese added to the cheeseburger rice.

    Can I Use Instant Rice?

    Yes! Using instant rice like Minute Rice will cut the cook time in half! It’s a great alternative to those busy nights when you want dinner on the table fast!

    Print

    Cheeseburger Rice

    All the flavors of a cheeseburger, no bun required! This cheesy, savory cheeseburger rice comes together fast and is a hit with the whole family.
    Course Dinner, Side Dish
    Cuisine American
    Keyword cheeseburger rice recipe, cheeseburger rice skillet, easy cheeseburger rice, one pan cheeseburger rice recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 513kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound lean ground beef
    • 1 tablespoon olive oil
    • ½ cup diced onion white or yellow
    • 2 teaspoons minced garlic
    • 1 teaspoon Kosher salt
    • ½ teaspoon pepper
    • 2 cups beef broth
    • 1 tablespoon Worcestershire sauce
    • ⅓ cup ketchup
    • 1 cup long-grain white rice rinsed
    • 1 cup shredded cheddar cheese
    • burger toppings optional for serving

    Instructions

    • In a large skillet, add 1 tablespoon olive oil and ½ cup diced onion. Cook for 3 minutes, until tender. Add 1 pound lean ground beef. Crumble and cook until browned, about 7 minutes.
    • Add 2 teaspoons minced garlic and cook for 30 seconds. Season with 1 teaspoon Kosher salt and ½ teaspoon pepper.
    • Add 2 cups beef broth, 1 tablespoon Worcestershire sauce, ⅓ cup ketchup, and 1 cup long-grain white rice and stir to combine.
    • Bring the rice mixture to a boil, then reduce the heat to medium-low. Cover with a lid and simmer until the liquid is absorbed and the rice is tender, about 15-20 minutes.
    • Stir 1 cup shredded cheddar cheese into the rice mixture. Heat until the cheese melts.
    • Enjoy with your favorite burger toppings! Try shredded lettuce, tomato, pickles, and burger sauce!

    Notes

    Storage  & Reheating Instructions

    • In the refrigerator: Store the cooled leftovers in an airtight container for 3-5 days.
    • In the freezer: In a sealed container for up to 3 months. Thaw in the fridge overnight.
    • To Reheat: Microwave individual portions or warm in the oven at 350°F. Add a splash of broth if it seems dry.

    Nutrition

    Calories: 513kcal | Carbohydrates: 47g | Protein: 36g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 1528mg | Potassium: 661mg | Fiber: 1g | Sugar: 6g | Vitamin A: 391IU | Vitamin C: 3mg | Calcium: 246mg | Iron: 4mg
    Bowl of cheeseburger rice topped with lettuce, onion, tomato, lettuce and pickle.

    More Favorite Rice Recipes

    If you like this cheeseburger rice, I know you’ll love these other fan favorites!

  • Crockpot Grape Jelly Little Smokies

    Crockpot Grape Jelly Little Smokies

    If you’re hosting anything and need a quick appetizer, these crockpot grape jelly little smokies are it. Dump everything in the slow cooker, walk away, and come back to glossy, flavorful sausages that people hover around all night.

    Crockpot grape jelly little smokies in a slow cooker with a large wooden spoon.

    Why You’ll Wish You Made a Double Batch

    • Always a Crowd Favorite! These little smokies disappear fast. Kids love them, adults hover over them, and someone always asks for the recipe.
    • Perfect For Any Occasion. Game day, holidays, potlucks, or last-minute guests. This recipe works every single time!
    • Sweet Savory Balance! The grape jelly and sauce combo sounds odd, but it creates an addictive glaze that is so good! Want the original little smokies recipe? Click here.

    Crockpot Little Smokies Ingredients

    Overhead shot of labeled crockpot grape jelly little smokies.

    How to Make Crockpot Grape Jelly Little Smokies

    These crockpot grape jelly little smokies have always been my go-to! They are so easy and literally everyone loves them. Making them in a crockpot makes them even easier and more game day, party ready! They are easy to keep warm and serve up with some stuffed mushrooms, deviled eggs, and million dollar dip!

    1. Add: To a crockpot, add grape jelly, chili sauce or BBQ sauce, and little smokies.
    2. Cook: Stir to combine. Put the lid on your slow cooker and cook on HIGH for 1 1/2 hours or LOW for 3 hours.
    All of the ingredients added to a crockpot.
    Everything mixed together ready to cook.

    Alyssa’s Pro Tip

    Want a thicker sauce? Once the little smokies are cooked, stir in a slurry of 1 tablespoon of cornstarch and 1 tablespoon of water. Let it cook for about 5 minutes until the sauce thickens and coats the smokies.

    Stovetop Grape Jelly Little Smokies

    1. Add: Add the little smokies to the saucepan and then stir in the grape jelly and chili sauce.
    2. Cover: Cover the saucepan with a lid and set your stove to medium heat.
    3. Simmer: Let simmer for about 10-15 minutes, until heated through.

    Print

    Crockpot Grape Jelly Little Smokies

    These crockpot grape jelly little smokies are sweet, savory, and coated in a sticky glaze that everyone loves.
    Course Appetizer
    Cuisine American
    Keyword crockpot bbq little smokies, crockpot grape jelly little smokies, crockpot grape jelly little smokies recipe, crockpot little smokies, slowcooker grape jelly little smokies
    Prep Time 5 minutes
    Cook Time 3 hours
    Total Time 3 hours 5 minutes
    Servings 12 servings
    Calories 327kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup grape jelly
    • 1 (12-ounce) Jar chili sauce or favorite BBQ sauce about 1 ½ cups
    • 2 (14-ounce) packages little smokies

    Instructions

    • To a crockpot, add 1 cup grape jelly, 1 (12-ounce) Jar chili sauce or favorite BBQ sauce, and 2 (14-ounce) packages little smokies and stir to combine.
    • Cover and cook on high for 1 ½ hours or low for 3 hours.

    Notes

    Storage & Reheating Instructions

    • Fridge: Once cooled, store in an airtight container in the fridge for 3-4 days.
    • Reheat: Reheat on the stove over medium heat until the sauce is bubbling and the little smokies are heated through.
    • Freezer: Freeze in a freezer-safe airtight container for up to 2 months.

    Nutrition

    Calories: 327kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 977mg | Potassium: 202mg | Fiber: 1g | Sugar: 24g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
    Cowl of crockpot grape jelly little smokies with a toothpick, ready to serve.

    More Amazing Appetizers To Try

  • Crack Tater Tot Casserole

    Crack Tater Tot Casserole

    Crack tater tot casserole is bold, cozy, and a little bit addictive, in the best way! Creamy, cheesy, and topped with crispy tots, it’s the kind of dinner everyone gets excited about.

    Overhead shot of cracked out tater tot casserole.

    Why This One Will Be On Repeat

    • All-Out Comfort Food: Creamy, cheesy, bacon-packed, seasoned with ranch and topped with crispy tater tots, this is cozy food done big.
    • Ridiculously Easy to Make: One bowl, one pan, and the oven does the heavy lifting. No complicated steps, no stress.
    • A Guaranteed Crowd Favorite: Perfect for family dinners, potlucks, or game day, this is the dish everyone goes back for.

    Crack Tater Tot Casserole Ingredients

    Overhead shot of labeled ingredients.
    • Make it Heartier: Stir in 2–3 cups of shredded chicken, cooked ground beef, or sliced or crumbled sausage for an extra filling meal.
    • Swap the Seasoning: If you don’t have a ranch packet, make my homemade ranch seasoning. Use about 2 to 2½ tablespoons.
    • Low Sodium: Choose low-sodium or no-sodium cream of chicken soup to better control the salt level.
    • Change the Soup: Cream of celery or cream of mushroom can be used in place of cream of chicken for a slightly different flavor.

    How to Make Crack Tater Tot Casserole

    You don’t need a lot of time or effort for this one. This crack tater tot casserole comes together in just 3 easy steps, making it perfect for busy nights or last-minute dinners.

    1. Combine: Preheat the oven to 350ºF, then spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. Combine sour cream, cream of chicken soup, bacon, cheddar, green onions, and ranch seasoning in a large bowl. 
    2. Add Tater Tots: Stir in tater tots, then transfer into the baking dish. 
    3. Bake: Place in oven and bake uncovered for 35-40 minutes, until the top is golden brown and bubbling. Garnish the crack tater tot casserole with green onions, then serve.
    All of the sauce ingredients added to a bowl.
    Tater tots added to the sauce mixture.
    Tater tot and sauce mixture added to the bottom of the prepared baking dish.

    Print

    Cracked Out Tater Tot Casserole

    This cracked out tater tot casserole brings together crispy tater tots, melty cheese, bacon, and ranch for a simple, family-favorite dinner.
    Course Dinner, entree, Main Course, main dish
    Cuisine American
    Keyword bacon ranch tater tot casserole, crack tater tot casserole, crack tater tot casserole recipe, cracked out tater tot casserole, cracked out tater tots
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 8 servings
    Calories 710kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups sour cream 1 16-ounce container
    • 1 (10.5-ounce) can condensed cream of chicken soup
    • 1 pound cooked, chopped bacon about 12 slices
    • 2 cups shredded cheddar
    • ⅓ cup sliced green onions additional for garnish
    • 1 (1-ounce) packet ranch seasoning about 2 tablespoons
    • 1 (30-ounce) bag frozen tater tots

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then it set aside.
    • Combine 2 cups sour cream, 1 (10.5-ounce) can condensed cream of chicken soup, 1 pound cooked, chopped bacon, 2 cups shredded cheddar, ⅓ cup sliced green onions, and 1 (1-ounce) packet ranch seasoning in a large bowl.
    • Stir in 1 (30-ounce) bag frozen tater tots, then transfer into the baking dish.
    • Bake uncovered for 35-40 minutes, until the top is golden brown and bubbling. Garnish with green onions and serve.

    Notes

    Storage, Reheat, and Make Ahead Instructions

    • Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
    • Freezer: Assemble in a freezer-safe baking dish and cover tightly with 2-3 layers of plastic wrap and finish with heavy-duty foil. Freeze for up to 3 months.
    • Reheating:
      • From the Fridge: Reheat individual portions in the microwave in 30-second intervals or bake at 350°F for 15–20 minutes until heated through.
      • From Frozen: Bake at 350°F covered with foil for 40 minutes, then uncover and bake an additional 40 minutes until bubbly and the center reaches 165°F.
    • Make Ahead: Assemble up to 24 hours in advance and refrigerate. Let sit at room temperature for 1–2 hours before baking, adding 10–15 minutes as needed until the internal temperature reaches 165°F.

     

    Nutrition

    Calories: 710kcal | Carbohydrates: 37g | Protein: 18g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1601mg | Potassium: 512mg | Fiber: 3g | Sugar: 3g | Vitamin A: 776IU | Vitamin C: 9mg | Calcium: 284mg | Iron: 1mg
    Serving portion of cracked out tater tot casserole.

    More Cracked Out Recipe’s To Try

    If you love the OG crack chicken casserole and crack chicken dip, you will also love these other favorites!

  • 8 Affordable Chicken Freezer Meals

    8 Affordable Chicken Freezer Meals

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

    Chicken keeps freezer meals affordable, and the crockpot makes them super easy. These 8 affordable chicken freezer meals are made to prep ahead and freeze. Dump one into the slow cooker in the morning, go live your life, and come home to dinner already done!

    I’ve included a free printable shopping list that lets you buy everything at once and prep all the meals in one go. What you get is a freezer full of stress-free dinners.

    Image of a chicken freezer meal in a crockpot.

    Chicken Freezer Meals on a Real Grocery Budget

    Groceries are expensive right now, which is why I lean on chicken freezer meals that actually stretch the budget. These slow cooker dinners are simple, affordable, and designed to be prepped ahead so nothing goes to waste. One prep session, a stocked freezer, and easy dinners for weeks.

    Why Freezer + Crockpot Meals Work

    • Save money: Buy once, use everything, and skip last-minute takeout.
    • No thawing required: Meals go straight from freezer to crockpot.
    • Hands-off cooking: Dump it in the morning, and dinner handles itself.

    Crockpot Poppy Seed Chicken

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    All the comfort of poppy seed chicken casserole, made in the crockpot with a crispy topping that actually stays crunchy.

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    8 Can Chicken Taco Soup

    5 from 32 votes

    This easy 8-Can Chicken Taco Soup is flavorful and comes together fast with simple ingredients you already have.

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    Crockpot Salsa Chicken

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    Weeknight dinner made easy with this crockpot salsa chicken! Tender and flavorful chicken that only takes 5 ingredients to make. It’s a versatile recipe the whole family will love!

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    Slow Cooker Angel Chicken

    4.50 from 6 votes

    Slow cooker angel chicken is a quick and easy weeknight meal that your family will request all the time! Tender chicken cooked in a creamy Italian-flavored sauce and served on a bed of angel hair pasta.

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    Crockpot Olive Garden Chicken

    4.02 from 79 votes

    This Olive Garden crockpot chicken is to die for! The juicy and tender chicken cooked with some pasta is insanely delicious! Plus, it’s super easy which is a total win-win!

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    3 Packet Crockpot Chicken

    4 from 2 votes

    3 Packet Crockpot Chicken takes just 5 minutes to prep and comes out juicy, tender, and full of flavor.

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    Crock Pot Huli Huli Chicken

    4.89 from 9 votes

    This simple, flavorful Huli Huli chicken is family-friendly and great for busy weeknights. It’s the perfect dump-and-go meal the whole family will love!

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    Slow Cooker Chicken Tortellini Soup

    4.67 from 12 votes

    Slow cooker chicken tortellini soup is loaded with chopped vegetables, shredded cooked chicken, and cheesy tortellini all slow-cooked in a flavorful chicken broth. It’s definitely a dinner the whole family will love!

    Get the Recipe

    Grab the printable shopping list, buy everything in one trip, and prep all the meals at once. No guessing quantities. No double-buying. One grocery run, one prep session, and a freezer full of ready-to-go dinners.

    Image of the chicken freezer meal shopping list.

    Sides For Your Chicken Freezer Meals

    How to Store Leftovers

    Freezer meals are great the first time, but just as handy the next day. Here’s how to store and reheat the leftovers so they turn out just right:

    • Fridge: Store any cooked leftovers in an airtight container for up to 4 days.
    • Freezer: Cool completely, then freeze in individual portions for up to 2–3 months.
    • Reheating Tips: Add a splash of broth or cream to revive sauces and avoid drying out. Reheat in the microwave, stovetop, or slow cooker on low.

  • Fried Cabbage

    Fried Cabbage

    You don’t need fancy ingredients to make something great, and this fried cabbage proves that! Bacon, cabbage, a little seasoning, and a hot skillet. That’s it. And it works every single time.

    Overhead shot of fried cabbage in the skillet with a wooden spoon.

    Proof Cabbage Deserves the Spotlight

    • Bacon Makes it Better: Crispy bacon and a little reserved bacon grease add rich, savory flavor that turns tender cabbage into something SO good.
    • Quick and Weeknight-Friendly: From start to finish, this recipe is ready in about 25 minutes, making it great for busy dinners or last-minute sides.
    • Pairs With Everything: This fried cabbage tastes wonderful with pork chops, sausage and potato skillet, roasted chicken, or just about any comfort food main you’re serving.

    Fried Cabbage Ingredients

    Overhead shot of labeled ingredients.
    • Cabbage: Chop the cabbage into bite-sized pieces.
    • Bacon: Frying the bacon first adds flavor to the cabbage!
    • Granulated Sugar: A hint of sugar helps to balance the flavors and cut through any bitterness from the cabbage.
    • Want a Little Heat? Add some red pepper flakes!

    How to Make Fried Cabbage

    This recipe comes together fast with just a few basic steps. Everything cooks in one skillet, making prep and cleanup nice and simple. I love using cabbage because it is cheap and naturally high in fiber, which makes this cozy side surprisingly filling.

    1. Cook the Bacon: In a large skillet, add the diced bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Drain off most of the bacon grease, but leave about 2 tablespoons in the skillet to cook the onion and cabbage.
    2. Cook the Onion and Cabbage: Add the sliced onion and cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
    3. Season: Add granulated sugar, kosher salt, and black pepper, then cook for 2 minutes.
    4. Serve: Add the cooked bacon back to the skillet, stir to combine, then serve the fried cabbage warm and enjoy!
    Bacon pieces cooking in a skillet.
    Cut up cabbage in a skillet.
    Seasonings added to the cabbage cooking in a skillet.
    Bacon added back to the skillet withe the cooked cabbage.

    Alyssa’s Pro Tip

    Don’t Overcrowd the Pan! Cook the cabbage in a wide pan with enough space, so it softens and lightly browns instead of steaming.

    Print

    Southern Fried Cabbage

    This one-pan fried cabbage is rich, savory, and slightly sweet. The bacon adds depth, the cabbage cooks down tender, and it’s ready in under 30 minutes.
    Course Side Dish
    Cuisine American
    Keyword bacon fried cabbage, fried cabbage, fried cabbage recipe, southern fried cabbage
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6 servings
    Calories 174kcal
    Author Alyssa Rivers

    Ingredients

    • 6 slices diced thick-cut bacon
    • ½ medium sliced yellow onion
    • 6 cups chopped green cabbage
    • 1 teaspoon granulated sugar
    • ½ teaspoon kosher salt or more to taste
    • ¼ teaspoon freshly ground black pepper or more to taste

    Instructions

    • In a large skillet, add 6 slices diced thick-cut bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Remove most of the bacon grease from the skillet, but leave 2 tablespoons of bacon grease to cook the onion and cabbage.
    • Add ½ medium sliced yellow onion and 6 cups chopped green cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
    • Season with 1 teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper, and cook for 2 minutes.
    • Add the cooked bacon back to the skillet and stir to combine. Serve warm and enjoy!

    Notes

    Storage & Reheating Instructions

    • In the Refrigerator: Store any cooled leftovers in an airtight container. They will keep for up to 4 days in the fridge.
    • Reheating: To keep your cabbage from becoming soggy, I recommend reheating it over the stove on medium heat until warmed through.

    Nutrition

    Calories: 174kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 445mg | Potassium: 205mg | Fiber: 2g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg
    Close up shot of fried cabbage cooked and ready to serve.

    More Cabbage Recipes

    Cabbage is one of those veggies that goes a long way. It’s cheap, easy to cook, and works in so many meals! Here are a few more cabbage recipes to try next.

  • Potsticker Soup

    Potsticker Soup

    My potsticker soup is what you make when you’re busy, hungry, and need something quick that still tastes really good. All it takes is some frozen potstickers, a simple broth, and a handful of veggies!

    Bowl of potsticker soup.

    Why This One’s Worth Making

    • Better Texture: Instead of dropping dumplings straight into broth, the potstickers are browned first. This adds flavor, and they don’t get all mushy.
    • Fast and family-friendly: Frozen potstickers and simple ingredients keep prep minimal. It’s warm, filling, and quick to make. Perfect for weeknights!
    • Customizable: You can use any type of potstickers and swap the veggies or broth for whatever you have.

    Potsticker Soup Ingredients

    Overhead shot of potsticker soup ingredients.
    • Potstickers: Wontons, potstickers, gyoza, or any kind of frozen dumpling will work. Use one with your favorite filling. Sear the outside to get them caramelized and crispy.
    • Vegetables: Switch up the veggies depending on what you have on hand. Bok choy, kale, white mushrooms, and leeks all work great.
    • Broth: You can use chicken, beef, bone broth, or vegetable broth, or whatever you prefer.

    How to Make Potsticker Soup

    Most potsticker soup recipes drop the dumplings straight into the broth and call it good. I like to crisp mine in the pan before adding the broth. You get better texture, more umami flavor, and a soup that isn’t soggy!

    1. Crisp Up Potstickers: Heat olive oil in a large pot over medium heat. Add frozen potstickers and cook for a few minutes on each side until they are lightly browned.
    2. Sauté Veggies: Add sesame oil, minced garlic, fresh ginger, shredded green cabbage, shredded carrots, and green onions. Cook for 2-3 minutes, until the vegetables begin to soften.
    3. Simmer: Pour in chicken broth and soy sauce, then bring the soup to a boil, then reduce to a simmer. Let simmer for 5 minutes.
    4. Add Spinach and Serve: Turn off the heat and stir in baby spinach. Serve potsticker soup hot and garnish with sesame seeds and more green onions if desired.
    Potstickers crisping up in a pot on the stove.
    Veggies added to the potstisckers to cook.
    Broth and soy sauce added to the bot.

    Alyssa’s Pro Tip

    If you want to add some heat, drizzle in some chili crisp or sriracha for flavor and a little kick!

    Print

    Potsticker Soup

    This quick potsticker soup starts by crisping the potstickers, then finishes in a simple, flavorful broth with vegetables.
    Course Dinner, Soup
    Cuisine Asian
    Keyword dumpling soup, potsticker soup, potsticker soup recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 421kcal
    Author Alyssa Rivers

    Ingredients

    • 1 tablespoon olive oil
    • 1 (24-ounce) bag frozen potstickers about 20 potstickers
    • 1 tablespoon sesame oil
    • 3 teaspoons minced garlic about 3 cloves
    • 2 teaspoons fresh grated ginger
    • 1 ½ cups shredded green cabbage
    • 1 cup shredded carrots
    • 4 sliced green onions
    • 8 cups chicken broth or any broth
    • ¼ cup soy sauce
    • 3 cups baby spinach

    Instructions

    • Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 (24-ounce) bag frozen potstickers and cook for a few minutes on each side until lightly browned.
    • To the pot, add 1 tablespoon sesame oil, 3 teaspoons minced garlic, 2 teaspoons fresh grated ginger, 1 ½ cups shredded green cabbage, 1 cup shredded carrots, and 4 sliced green onions. Cook for 2-3 minutes, until the vegetables begin to soften.
    • Pour in 8 cups chicken broth and ¼ cup soy sauce. Bring the soup to a boil, then reduce to a simmer. Let simmer for 5 minutes.
    • Turn off the heat and stir in 3 cups baby spinach. Serve hot and garnish with sesame seeds and more green onions if desired.

    Notes

    Storage & Reheating Instructions

    • Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
    • Reheat: Reheat in the microwave or on the stovetop until heated through.
    • Freezer: Freezing is not recommended.

    Nutrition

    Calories: 421kcal | Carbohydrates: 58g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 3158mg | Potassium: 434mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7611IU | Vitamin C: 34mg | Calcium: 121mg | Iron: 4mg
    Overhead shot of someone scooping out some potsticker soup in a large wooden spoon.

    More Asian-Inspired Soup Recipes

    If you love Asian soup, you are going to love these other favorites!

  • Air Fryer Garlic Bread

    Air Fryer Garlic Bread

    You all loved my best homemade garlic bread so much that an air fryer version was a must! It’s got the same buttery, garlicky magic, just quicker, crispier, and even easier.

    Overhead shot of air fryer garlic bread cooked and in the air fryer basket.

    Why This Version Beats the Oven

    • Faster than the oven: The air fryer makes garlic bread in minutes. So there’s no waiting! It’s perfect for busy nights.
    • Perfect texture every time: Crispy, golden edges with a soft, buttery center. There’s no guessing, no burning, and it has the best texture!
    • Same flavor you love: All the buttery, garlicky goodness of your favorite garlic bread, just easier.

    Air Fryer Garlic Bread Ingredients

    Overhead shot of labeled ingredients.
    • Make It Cheesy! Add some shredded mozzarella to the butter mixture for an extra cheesy garlic bread.
    • Use softened salted butter. It adds the right amount of salt and spreads easily, so it melts into every nook and cranny.
    • Use different kinds of bread. Italian, sourdough, and French loaves all work great. Cut the bread to size so it fits into your air fryer basket.

    How to Make Air Fryer Garlic Bread

    Next time you walk by that rack of fresh French bread at your grocery store, grab some and make this simple air fryer garlic bread! It’s ready in minutes and is the perfect side dish with pasta dishes, especially my easy baked spaghetti.

    1. Prep: Preheat your air fryer to 350°F if it requires preheating. Cut 1 loaf of French bread in half lengthwise, then separate the top from the bottom. Place them cut side up and set aside. In a small bowl, mix together softened butter, minced fresh garlic, garlic powder, Italian seasoning, and shredded parmesan cheese.
    2. Spread: Spread the garlic butter mixture evenly over the cut sides of each bread half.
    3. Air Fry: Cut the bread to fit in your preheated air fryer, then bake for 5-6 minutes. Top with fresh parsley. Slice into thick slices of bread and serve warm.
    Garlic butter mixture in a small glass bowl.
    Garlic butter mixture spread over the halved French bread.
    Garlic bread cut and placed in the air fryer basket.

    Alyssa’s Pro Tip

    Perfect Crispiness: Adjust the cook time to match your crispiness level. Six minutes works for me, but go a minute longer if you like a deeper crunch.

    Print

    Air Fryer Garlic Bread

    Crispy, buttery garlic bread made fast in the air fryer. Golden edges, soft inside, and packed with garlic flavor.
    Course Bread, Side Dish
    Cuisine Italian American
    Keyword air fryer garlic bread, air fryer garlic bread recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 6 servings
    Calories 354kcal
    Author Alyssa Rivers

    Ingredients

    • 1 loaf French bread cut in half lengthwise
    • ½ cup softened salted butter
    • 3 cloves minced garlic
    • ½ teaspoon garlic powder
    • 1 teaspoon Italian seasoning
    • ½ cup shredded parmesan cheese
    • fresh chopped parsley for garnish

    Instructions

    • Preheat your air fryer to 350°F, if it requires preheating. Cut 1 loaf French bread in half lengthwise, separating the top from the bottom. Place them cut side up and set aside.
    • In a small bowl mix together ½ cup softened salted butter, 3 cloves minced garlic, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ cup shredded parmesan cheese.
    • Spread the butter mixture evenly over the cut sides of each bread half.
    • Cut the bread to size so that it fits in your air fryer. Bake for 5-6 minutes. Top with fresh chopped parsley for garnish. Slice into desired sizes and serve.

    Notes

    Storage & Reheating Instructions

    • Storing: Store leftover garlic bread in an airtight container in the fridge for up to 3 days.
    • Reheating: Reheat leftovers in the air fryer at 350°F for 1-2 minutes.

    Nutrition

    Calories: 354kcal | Carbohydrates: 36g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 657mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 0.5mg | Calcium: 146mg | Iron: 3mg

    More Garlic Bread Inspired Recipes

    If you’re a fan of garlic bread, here are a few of my must-try garlic bread-inspired recipes!

    Plate of air fryer garlic bread cut into serving sizes.
  • Green Chile Dip

    Green Chile Dip

    This green chile dip is warm, creamy, and so easy! The best part is, you get to control the heat! I’m telling you, the flavor hits bigger than the ingredient list! Make this for your next get-together, or let’s be real, lunch!

    Someone scooping a bit of green chile dip onto a chip.

    Why This Dip Delivers!

    • Technique: I use the steps that actually matter! Always soft cream cheese, freshly shredded cheddar, and heat levels that stay balanced.
    • Ingredients: I keep it practical. Hatch is great, but any green chile works, and Greek yogurt swaps in easily to suit your taste and dietary needs.
    • Real-life ease: Simple ingredients, fast method, and a dip that fits any occasion.

    Green Chile Dip Ingredients

    Overhead shot of labeled green chile dip ingredients.
    • Cheese: Shred your own cheese for the smoothest melt and to avoid the gritty finish pre-shredded blends can bring.
    • Chiles: Hatch chiles are just green chiles grown in Hatch, New Mexico, which gives them a smokier, slightly buttery flavor. Nice if you have them, but any green chile works for this recipe.
    • Cream Cheese: Let rest at room temperature for about two hours, or microwave diced pieces for 15–20 seconds to soften.
    • Sour Cream Swap: Plain Greek yogurt works beautifully in place of sour cream.
    • Heat: Choose mild, medium, or hot chiles depending on how fiery you want the dip.

    How to Make Creamy Green Chile Dip

    Making green chile dip is great as an after-school snack, for holiday parties, or a game day appetizer. If you like a hot dip, you can also try my Chicken Alfredo dip or my Cheesy Garlic Bread Dip. They all use simple ingredients but taste amazing!

    1. Prep & Mix: Preheat the oven to 350°F. Spray a 2-quart baking dish, or an 8-inch oven-safe skillet with nonstick cooking spray and set aside. Add the cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl halfway through to ensure everything is combined and no lumps remain. Add the sour cream to the cream cheese and mix with the hand mixer until combined.
    2. Combine: Add the cheddar cheese, diced green chiles, garlic, cumin, onion powder, salt, and black pepper, and mix until combined.
    3. Bake: Transfer to the prepared skillet and smooth over the top. Bake for 15-20 minutes, until the top is browning and the edges of the dip are bubbling. Serve immediately!
    Someone using a hand mixer to beat the cream cheese in a mixing bowl.
    Cheese, chiles, and seasonings added to the bowl.
    Dip ingredients mixed together and spread out in a baking dish.

    Alyssa’s Pro Tip

    Serve this creamy green chile dip with tortilla chips, breads, or veggies. If you want, you can garnish it with green chiles, jalapeño, cilantro, green onions, or diced tomato.

    Crockpot Instructions

    1. Mix: Combine the dip ingredients in a medium mixing bowl.
    2. Add: Add it to a 4-quart or smaller slow cooker.
    3. Cook: Cover and cook for 2-3 hours, until heated through, and the cheese on top is bubbling.

    Print

    Green Chile Dip

    A quick, creamy green chile dip made with simple ingredients, smooth melted cheddar, and adjustable heat.
    Course Appetizer, dip
    Cuisine American, Mexican, Mexican American, southwest, texmex
    Keyword chips and dip recipe, creamy green chile dip, Green Chile Dip, Green Chile Dip Recipe, green chile recipe, Green Chili Dip, Green Chili Dip Recipe, Hatch green chile dip, hot dip recipe, party dip
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 6 servings
    Calories 387kcal
    Author Alyssa Rivers

    Equipment

    • 1 small 8 or 10-inch oven-safe skillet or 2-quart baking dish

    Ingredients

    • 8 ounces softened cream cheese
    • 1 ¼ cups sour cream
    • 2 cups shredded mild cheddar cheese divided
    • 1 (4-ounce) can drained diced green chiles choose your desired heat level
    • 1 teaspoon minced garlic about 1 clove of garlic
    • ½ teaspoon cumin
    • ½ teaspoon onion powder
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart baking dish, or an 8 or 10-inch oven-safe skillet with nonstick cooking spray and set aside.
    • Add 8 ounces softened cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl halfway through to ensure everything is combined and there are no lumps of cream cheese remaining.
    • Add 1 ¼ cups sour cream to the cream cheese and mix with the hand mixer until combined.
    • Add the 2 cups shredded mild cheddar cheese, 1 (4-ounce) can drained diced green chiles, 1 teaspoon minced garlic, ½ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
    • Transfer to the prepared skillet and smooth over the top. Sprinkle on additional cheddar cheese on top, if desired.
    • Bake for 15-20 minutes, until the top is browning and the edges of the dip are bubbling. Serve immediately with tortilla chips, sliced baguettes, or fresh vegetables.

    Notes

    Storage, Reheating, & Make Ahead Instructions

    • Fridge: Store in an airtight container for up to 3 days.
    • Freezer: Not recommended; dairy-based dips don’t thaw well.
    • Reheat: Warm in the microwave in 30-second increments, stirring between each, or bake at 350°F for 15–20 minutes, stirring halfway through.
    • Make Ahead: Assemble up to 48 hours in advance and refrigerate until ready to bake.

     

    Nutrition

    Calories: 387kcal | Carbohydrates: 7g | Protein: 12g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 649mg | Potassium: 168mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 7mg | Calcium: 362mg | Iron: 1mg
    Overhead shot of green chile dip.

    More Delicious Dips

  • One Pot Mushroom Rice

    One Pot Mushroom Rice

    This mushroom rice is way better than a simple side. The secret is a splash of Worcestershire. It enhances the mushrooms and gives the rice this rich, almost buttery flavor. Try it, and you will see exactly what I mean.

    Overhead shot of cooked mushroom rice.

    Why This Mushroom Rice Just Works

    • The flavor goes big. Cooking the mushrooms down and adding that splash of Worcestershire gives each bite a rich, savory pop.
    • The texture delivers. Fluffy rice every time with no mushy surprises.
    • It fits any meal. Pantry-friendly ingredients and a method that never lets you down.

    Mushroom Rice Ingredients

    Overhead shot of labeled ingredients.
    • Rice: For fluffy, separate-grain rice, long-grain white rice is best. If you wish to use brown rice, increase the water to 2 cups and increase the cook time to 40-45 minutes.
    • Mushrooms: I used baby bella mushrooms. But feel free to use your favorite.
    • Broth: I used chicken broth, but you can also use beef or vegetable broth.
    • Vegan or Vegetarian Version: Use vegetable broth, swap Worcestershire sauce for soy sauce or a splash of balsamic, and use olive oil in place of butter.

    How to Make Mushroom Rice

    This mushroom rice is something you can whip up in a jiffy, and it’s so tasty and satisfying. It’s simple, budget-friendly, and a great side to any protein like my Crispy Air Fryer Chicken Wings or London Broil.

    1. Prep & Cook: In a medium pot, heat the olive oil over medium heat. Add sliced mushrooms and diced onion. Cook for about 5 minutes, until the onions begin to soften and the mushrooms begin to release some moisture. Then add minced garlic, fresh thyme, Worcestershire sauce, and salt and pepper to taste. Cook for 1-2 more minutes.
    2. Add Rice & Butter: Add butter and long-grain white rice to the pot. Stir and cook for 1-2 minutes, letting the rice absorb the liquid from the mushrooms.
    3. Add Liquid: Add chicken broth and stir, scraping up the brown bits from the bottom of the pan.
    4. Cook Rice: Bring to a boil, then turn the heat to low and cover the pot. Cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes before fluffing with a fork. Taste and adjust seasonings if needed. Top with fresh parsley if desired and serve.
    Mushrooms in a pot cooked down with onions and garlic and fresh thyme added to it.
    Rice added to the mushrooms.
    Broth added and stirred in with the other ingredients.
    Everything cooked and ready to serve.

    Alyssa’s Pro Tip

    No Peeking! Once you put the lid on, do not take it off until the time is up. This will allow the steam to stay inside the pot, cooking the rice to fluffy perfection.

    Print

    Mushroom Rice

    Savory mushroom rice with deep, earthy flavor. Simple, comforting, and the kind of side you end up eating by the spoonful.
    Course Side Dish
    Cuisine American
    Keyword mushroom rice, mushroom rice recipe, one pot mushroom rice, rice with mushrooms
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 servings
    Calories 313kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons olive oil
    • 8 ounces sliced mushrooms I used baby bella
    • ½ cup diced onion
    • 2 teaspoons minced garlic about 2 cloves
    • 2 teaspoons fresh thyme or ½ teaspoon dried thyme
    • 1 tablespoon Worcestershire sauce
    • salt and pepper to taste
    • 2 tablespoons butter
    • 1 cup long grain white rice
    • 1 ½ cups chicken broth
    • fresh parsley optional garnish

    Instructions

    • In a medium pot, heat 2 tablespoons olive oil over medium heat. Add 8 ounces sliced mushrooms and ½ cup diced onion. Cook for about 5 minutes, until the onions begin to soften and the mushrooms begin to release some moisture. Then add 2 teaspoons minced garlic, 2 teaspoons fresh thyme, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Cook for 1-2 more minutes.
    • Add 2 tablespoons butterand 1 cup long grain white rice to the pot. Stir and cook for 1-2 minutes, letting the rice absorb the liquid from the mushrooms.
    • Add 1 ½ cups chicken broth and stir, scraping up the brown bits from the bottom of the pan.
    • Bring to a boil, then turn the heat to low and cover the pot with a lid. Cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes before fluffing with a fork. Taste and adjust seasonings if needed. Top with fresh parsley if desired and serve.

    Notes

    Storage & Reheating Instructions

    • Fridge: Store leftover mushroom rice in an airtight container in the fridge for up to 4 days.
    • Freezer: Store in a freezer-safe, airtight container in the freezer for up to 2 months.
    • Reheating: Reheat on the stove or in the microwave until heated through. Add a splash of broth if needed to restore moisture.

    Nutrition

    Calories: 313kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 434mg | Potassium: 326mg | Fiber: 2g | Sugar: 3g | Vitamin A: 228IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg

    More Delicious Mushroom Recipes!

    Someone scooping a spoonful of mushroom rice.