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Category: Side Dishes

  • Candied Bacon

    Candied Bacon

    Once you try candied bacon, you won’t want it any other way. Thick-cut slices of bacon in a caramelized brown sugar coating, topped off with a pinch of black pepper and cayenne – what could be better? It’s a flavor combination you won’t be able to stop thinking about.

    Is there anything better than bacon? I love it in all its forms! If you’re looking for another fun and delicious recipe to make, give this twisted bacon a try! I also have recipes for making the perfect bacon in both the oven and air fryer, you’ll have to try them out!

    Top down view of candied bacon served on a stoneware plate.

    Candied Bacon Recipe

    Just looking at the pictures for this candied bacon makes my mouth water. To be honest, I didn’t think bacon could get any better, but this might just be my favorite way to prepare it. The savory flavor of bacon pairs really well with sweet things! If you’re not quite ready to make the leap to maple bacon donuts, making this easy candied bacon recipe is the perfect first step.

    Candied bacon (also known as million dollar bacon) is truly the perfect combination of salty and sweet. And since we’re using thick-cut slices of bacon here, it’s packed with meaty goodness as well! Candied bacon is super easy to make but will impress everyone with how it tastes. It has all the flavor of a high-end brunch spot but from the comfort of your kitchen! It’s a breakfast game-changer. The caramelized outer layer is absolutely irresistible.

    Ingredients Needed

    Even though candied bacon is referred to as million dollar bacon, the ingredients are actually really affordable! You only need a pack of thick-cut bacon, some brown sugar, and a dash of simple seasonings to put this tasty dish together.

    • Bacon: Bacon cut into thick slices is the way to go here. It will hold up better in the oven instead of shriveling and becoming overcooked.
    • Brown Sugar: Melts down to create a delicious, glossy outer layer with the perfect sweet flavor! Light brown sugar and dark brown sugar both work, it will just change the flavor slightly. If you want a little extra sweetness, you can also mix it with maple syrup.
    • Seasonings: To offset the sweetness a little bit, I added a sprinkle of cracked black pepper and ground cayenne. These are completely optional, add to taste!

    How to Make Candied Bacon

    Let’s make some candied bacon! I know you’re going to love it as much as I do. It only takes a few simple steps and then it’s off to the oven. Keep in mind that candied bacon can be addictive, so be prepared to make extra batches because it tends to disappear quickly!

    1. Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Then line a baking sheet with aluminum foil or parchment paper and spray an oven-safe baking rack with pan spray. Set the baking rack on the baking sheet and set aside.
    2. Brown Sugar Mixture: In a small bowl, combine the brown sugar with the pepper, and cayenne pepper if desired, and spread out on a plate or in a small baking sheet. Press each slice of bacon into the sugar mixture until one side is thoroughly covered in sugar.
    3. Bake: Lay the sugared bacon slices onto the prepared baking rack and bake for 20-24 minutes, rotating the pan as needed, until the bacon is crisp around the edges.
    4. Serve: Remove the pan from the oven and let the bacon cook for at least 5 minutes before transferring to a parchment lined plate or baking sheet to finish cooling.
    3-photo collage of bacon slices being coated in brown sugar.

    Tips and Variations

    Candied bacon makes the perfect snack, side, or appetizer! Here are a few ways to customize and perfect your batch.

    • Use Thick-Cut Bacon: As mentioned earlier, thick-cut bacon is preferable for candied bacon because it provides a meatier texture and holds up better to the sweet coating. This way, you won’t end up with brittle, overcooked bacon.
    • Prep Your Bacon: Before applying the sweet coating, make sure the bacon is dry. Pat it with a paper towel to remove excess moisture, as this helps the coating stick better and ensures even cooking.
    • Add More Heat: If you like things spicy, add cayenne pepper, chili powder, hot honey, or hot sauce to your sweet coating mixture. The combination of sweet and spicy flavors will give your bacon a fiery kick. Yum!
    • Top With Herbs: I’m sure it’s pretty clear by now that I love adding fresh herbs as a garnish. It’s the perfect finishing touch! Not only does it add an extra pop of flavor, but amazing aromatics and presentation as well! Try topping your candied bacon with thyme, sage, or rosemary.
    • Monitor the Cooking Process: Keep a close eye on the bacon as it cooks, especially during the last few minutes. The sugar in the coating can quickly go from caramelized to burnt. Adjust the cooking time if needed to achieve the desired level of crispness.

    Cooked bacon on parchment paper.

    Storing Leftovers

    I highly doubt you’ll have any leftovers of this scrumptious bacon, but just in case, here’s how to store it for later!

    • In the Refrigerator: Store leftover candied bacon in an airtight container for up to 2 days. To reheat it, pop it in the oven for a few minutes at 350 degrees F. This will help keep the bacon and caramelized coating nice and crispy.

    Closeup of candied bacon.

    More Mouthwatering Bacon Recipes

    From main courses to side dishes, here are a few more wonderful bacon recipes that will satisfy all of the carnivores in your house! If you need more bacon in your life, check out my full list of recipes here. I know you’ll love them as much as I do!

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    Candied Bacon

    Once you try candied bacon, you won’t want it any other way. Thick-cut slices of bacon in a caramelized brown sugar coating, topped off with a pinch of black pepper and cayenne – what could be better? It’s a flavor combination you won’t be able to stop thinking about.
    Course Appetizer, Breakfast, Snack
    Cuisine American
    Keyword candied bacon, candied bacon recipe, how to make candied bacon
    Prep Time 10 minutes
    Cook Time 24 minutes
    Total Time 34 minutes
    Servings 5 servings
    Calories 490kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound thick cut bacon
    • ⅔ cup brown sugar not packed
    • 2 teaspoons fresh cracked pepper
    • ¼ teaspoon ground cayenne pepper optional

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with foil and spray and oven-safe baking rack with pan spray. Set the baking rack on the baking sheet and set aside.
    • Combine the brown sugar with the pepper, and cayenne pepper if desired, and spread out on a plate or in a small baking sheet. Press each slice of bacon into the sugar mixture until one side is thoroughly covered in sugar.
    • Lay the sugared bacon onto the prepared baking rack and bake for 20-24 minutes, rotating the pan as needed, until the bacon is crisp around the edges.
    • Remove the pan from the oven and let the bacon cook for at least 5 minutes before transferring to a parchment lined plate or baking sheet to finish cooling.

    Nutrition

    Calories: 490kcal | Carbohydrates: 30g | Protein: 11g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 609mg | Potassium: 221mg | Fiber: 0.03g | Sugar: 28g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
  • Grilled Sweet Potatoes

    Grilled Sweet Potatoes

    Bursting with flavor and ready in 15 minutes, these grilled sweet potatoes are a must-add to any summer barbecue lineup. Even though they’re cooked to smoky perfection, each slice is nice and tender and coated in a tasty blend of savory seasonings.

    You need grilled veggies to complete any summer barbecue. In addition to these amazing grilled sweet potatoes, you’ll have to try out grilled tomatoes, zucchini, and broccoli! Grilling really brings out the best in fresh veggies. It makes them so tender and flavorful!

    Grilled sweet potato slices served on a black plate.

    The Best Grilled Sweet Potatoes

    Grilled sweet potatoes are incredibly tasty and a must-add to any BBQ lineup. Just imagine biting into tender, slightly charred slices of sweet potato that are bursting with natural sweetness. The combination of the sweet potato’s earthy taste and the smoky notes from the grill creates a mouthwatering treat that will leave you wanting more. For a little extra flavor, I topped them with a blend of garlic powder, paprika, and salt and pepper. I love how these seasonings balance out their sweetness, but feel free to adjust to taste! Whether you want your grilled sweet potatoes to be more sweet or savory, it’s all up to you.

    These sweet potatoes have become a new staple at my house this grilling season. They’re just so tender and bursting with flavor! If you’re not already convinced, sweet potatoes have fewer carbs than regular potatoes and are packed with fiber for a side dish you can feel great about eating! Not to mention, they just taste amazing and have a natural sweetness that is absolutely irresistible. Serve them on their own or added to kabobs with your other favorite grilled veggies! Either way, I’m sure you’ll love this recipe for grilled sweet potatoes as much as I do.

    Ingredients Needed

    The great thing about this recipe is that you only need a few simple ingredients to create a knockout side dish. Sweet potatoes, a brush of olive oil, and a couple spices is everything you will need! See the recipe card below for the exact measurements that I used.

    • Large Sweet Potatoes: You’ll want these to be washed and peeled before you cut them into slices.
    • Olive Oil: Helps cook each slice to tender perfection and also helps the seasonings stick.
    • Seasonings: I added a sprinkle of garlic powder, paprika, and salt and pepper for flavor that is savory but also has a hint of warm spice.

    How to Cook Sweet Potatoes on the Grill

    This is the perfect summer side dish that you’ll have ready in 15 minutes! These slices of sweet and savory heaven are great for serving with any hearty meal. For some dinner inspo, check out my full list of grilling recipes here.

    • Heat Grill: Heat your grill up to medium high heat and oil the grates well.
    • Prep Sweet Potatoes: Prepare your sweet potatoes by washing, peeling, and cutting them into about ¼ inch thick disks.
    • Add Seasonings: Toss your sweet potato disks in your olive oil and sprinkle your salt, pepper, garlic, and paprika evenly over them.
    • Grill: Place your oiled and seasoned potatoes onto the heated grill. Grill each side for about 6-8 minutes.
    • Serve: Transfer the grilled potatoes to a plate and serve them while they’re warm!
    3-photo collage of sweet potatoes being cut into slices, seasoned, and put on the grill.

    Tasty Variations

    Here are a few ways to switch up this amazing side dish and make it your own! With how tasty and easy to make these grilled sweet potatoes are, you’re going to want them with every meal.

    • Change the Shape: Instead of disks, try sweet potato wedges! You could also make sweet potato fries as long as they’re thick enough so they don’t fall through the grill grates.
    • Make Them Sweet: Swap out the savory spices for a few tablespoons of brown sugar and a dash of cinnamon! The brown sugar will give them a delicious caramelized outer layer.

    Closeup of grilled sweet potatoes, topped with seasonings and herbs.

    Storing Leftover Grilled Sweet Potatoes

    If you have leftover sweet potatoes, keep them! They’re great for a quick snack or for adding to salads and meal preps.

    • In the Refrigerator: Store grilled sweet potatoes in an airtight container for 3-4 days. If you want to warm them up, pop them in the oven at 350 degrees Fahrenheit for a few minutes!

    Picking up a piece with a fork.

    Other Tasty Sweet Potato Recipes

    Sweet potatoes are so delicious and versatile. If you love them as much as I do, here are a few more recipes you need to try! From side dishes to homemade bread, there’s a recipe for every craving.

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    Grilled Sweet Potatoes

    Bursting with flavor and ready in 15 minutes, these grilled sweet potatoes are a must-add to any summer barbecue lineup. Even though they're cooked to smoky perfection, each slice is nice and tender and coated in a tasty blend of savory seasonings.
    Course Side Dish
    Cuisine American
    Keyword grilled sweet potatoes, how to grill sweet potatoes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4
    Calories 244kcal
    Author Alyssa Rivers

    Ingredients

    • 3 large sweet potatoes washed and peeled
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika

    Instructions

    • Heat your grill up to medium high heat and oil the grates well.
    • Prepare your sweet potatoes by washing, peeling, and cutting them into about ¼ inch thick disks.
    • Toss your sweet potato disks in your olive oil and sprinkle your salt, pepper, garlic, and paprika evenly over them.
    • Place your oiled and seasoned potatoes onto the heated grill. Grill each side for about 6-8 minutes.
    • Transfer the grilled potatoes to a plate and serve them while they’re warm!

    Nutrition

    Calories: 244kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 676mg | Potassium: 598mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24296IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg
  • World’s Best Baked Beans

    World’s Best Baked Beans

    These World’s Best Baked Beans will be the last recipe you will ever make! This easy recipe is the perfect side to a potluck and a tried and true family recipe that your family will go crazy over!

    A good side dish really makes a meal, in my opinion. Try out some more of my favorite sides that will complement just about anything! My favorites are these Creamy Parmesan Garlic Brussels Sprouts, this delicious Grilled Asparagus and these yummy 1-Hour Dinner Rolls.

    Baked Beans in a white platter with a metal spoon.

    World’s Best Baked Beans

    This recipe is a family tried and true favorite. It’s simple and easy to make, and it’s packed full of flavor. The best part about it is that once it’s cooked, you can put it in a slow cooker to keep it warm, and it’s easy to transport. Because this is made for just about every single occasion in our family, being able to get the food to and from somewhere is a MUST!

    The secret to these baked beans is the bacon. It has a pound of bacon inside of these amazing baked beans and once you add in brown to sweeten it up… You will see why these are the best of the best! They are hearty and rich, and they turn out perfect every single time! Serve these up at a delicious bbq alongside a salad and some grilled chicken and you won’t regret it!

    Ingredients in Baked Beans

    These ingredients are simple and easy for the world’s best baked beans. Once you try this once, you will make sure that you always have these ingredients on hand so that you can make this side dish to go with everything! Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • Bacon: The bacon is the secret ingredient that really makes this recipe stand out.
    • Green Pepper: I like to dice this up nice and small.
    • White Onion: You can also use a yellow onion if that’s what you have.
    • Pork and Beans: This part is so easy. You just open the cans and dump them in!
    • Ketchup: This adds a deeper flavor to the beans.
    • Brown Sugar: The brown sugar adds a sweet flavor that goes especially well with the bacon.
    • Worcestershire Sauce: This savory and sweet sauce complements the other ingredients perfectly.

    How to Make Easy Baked Beans

    The world’s best baked beans take just over an hour to bake. This is easy because then you can cook them up while you make the main course.

    1. Prep and Cook: Preheat oven to 350 degrees Fahrenheit. Fry up the bacon and crumble in pieces. Remove the bacon with a slotted spoon and discard some grease. Add the green pepper and onion and fry until tender.
    2. Bake: Combine bacon, green pepper, onion, pork and beans, ketchup, brown sugar, and Worcestershire sauce in a 9×13-inch pan. Bake covered for 1 hour.
    Baked beans in a white platter with a metal spoon.

    Can I Cook Baked Beans on the Stove?

    Yes! Add ingredients to a large Dutch oven, cover, and simmer for an hour. Fry up the bacon and crumble it into pieces. Cut up the green pepper and onion and cook in the bacon grease until soft. Combine all ingredients together. Let simmer in the pan on low for at least an hour.

    Close-up of baked beans with a metal spoon.

    How do I Cook Baked Beans in a Slow Cooker?

    Follow all of the steps in the recipe card but instead of combining the ingredients to a 9×13 pan, place them in a slow cooker. Cook them on low for 4-6 hours.

    Baked Beans in a grey bowl with a metal spoon.

    How to Store Leftovers

    Once your world’s best baked beans have cooled, place them in an airtight container. Store the beans in your fridge for 3-4 days. When you are ready to eat them again, you can reheat them on low-medium heat on the stove until they are warmed through.

    More Recipe Ideas for a Potluck

    It can be hard figuring out what to bring to a potluck. you can Brin finger foods, something sweet, something savory… There are so many options! I’ve narrowed down the options to the bet of the best. You can’t go wrong with these potluck favorites!

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    World’s Best Baked Beans

    These World's Best Baked Beans will be the last recipe you will ever make. This easy recipe is the perfect side to a potluck and a tried and true family recipe that your family will go crazy over! 
    Course Side Dish
    Cuisine American
    Keyword bacon baked beans, baked beans
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 8
    Calories 385kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound bacon
    • 1 green pepper, diced
    • 1 white onion, diced
    • 4 (15 ounce) cans pork and beans
    • 1 cup ketchup
    • 1 cup brown sugar
    • 1 tbsp Worcestershire sauce

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Fry up the bacon and crumble in pieces. Remove the bacon with a slotted spoon and discard some grease. Add the green pepper and onion and fry until tender.
    • Combine bacon, green pepper, onion, pork and beans, ketchup, brown sugar, and Worcestershire sauce in a 9×13-inch pan. Bake covered for 1 hour.

    Notes

    Originally posted on July 30, 2018

    Updated on June 14, 2023

    Nutrition

    Serving: 8g | Calories: 385kcal | Carbohydrates: 38g | Protein: 8g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 677mg | Potassium: 306mg | Fiber: 1g | Sugar: 34g | Vitamin A: 230IU | Vitamin C: 14.5mg | Calcium: 37mg | Iron: 0.7mg
  • Bacon Wrapped Asparagus

    Bacon Wrapped Asparagus

    Bacon wrapped asparagus is a smoky and savory side dish that will be a staple for mealtime. Each bundle is glazed with maple syrup for caramelized flavor you won’t be able to get enough of!

    Let’s be honest… everything is better with bacon. For more tasty side dishes try bacon wrapped carrots, dates, or chestnuts!

    Top-down view of bacon wrapped asparagus on a white and brown plate.

    Asparagus Wrapped in Bacon

    I’m so excited to share this popular bacon wrapped asparagus dish, made with just six ingredients. It’s one of my go-to favorites when it comes to roasted veggies. Asparagus is one of my favorite veggies by itself, but it’s even better wrapped with a piece of juicy bacon. This is a crowd-pleasing appetizer or side dish that often steals the show!

    There are two challenges when making vegetables wrapped in bacon. First, the bacon strips are cooked on the outside, but the insides don’t have the same crisp texture. Second, the asparagus spears cook way too quickly in the high-temperature oven before the bacon is done, creating shriveled up bundles. I found just the right solution to improve both of these issues, and the results are delicious! Stay tuned for the perfect bacon-wrapped asparagus made even better with a tasty maple glaze! It’s a dish that everyone will love.

    Ingredients Needed

    You only need a few simple ingredients to make a knockout side dish. Bacon wrapped asparagus is so hearty and delicious, you’ll want to serve it alongside all of your favorite meals! Note: exact measurements for each ingredient can be found in the recipe card below.

    • Olive Oil: Olive oil adds a rich and smooth flavor to the dish, and also helps to prevent the bacon wrapped asparagus from sticking to the pan.
    • Pure Maple Syrup: Maple syrup brings a touch of sweetness to the glaze, complementing the savory flavors of the bacon and asparagus.
    • Garlic Salt: Adds a delicious savory and garlicky flavor to the dish.
    • Black Pepper: For an extra kick of flavor. Feel free to adjust the amount of black pepper based on your preference for spiciness.
    • Thick-Cut Bacon: Because let’s be honest here, the bacon is the star of the show. It adds a salty, smoky, and crispy element to the dish.
    • Fresh Asparagus Spears: Asparagus pairs wonderfully with bacon. Make sure to trim off the woody ends of the asparagus before use.
    • Kosher Salt: Kosher salt is used to season the asparagus and enhance its natural flavors. You can adjust the amount of salt based on your taste preferences.

    Tips for Picking Asparagus

    Asparagus can typically be found year round, however, be on the lookout for its peak season from March to June. When selecting asparagus, make sure they are bright green, firm, and the tips should be tight with a slight purple hue.

    How to Make the Best Bacon Wrapped Asparagus

    This is one of my favorite side dishes to make because it tastes like it’s from a fancy steakhouse. Plus, it comes together in just 30 minutes! You’ll want to serve this bacon wrapped goodness with every meal.

    Precook the Bacon

    1. Preheat Oven: Adjust the oven rack to the center position and preheat the oven to 400 degrees Fahrenheit.
    2. Prepare Baking Sheet: Line a baking sheet with foil and place a wire rack on top.
    3. Add Bacon: Spray the rack with nonstick cooking spray. Place 5 slices of bacon spaced evenly apart on the pan.
    4. Roast: Roast until the bacon just begins to shrink and turns a slightly red color, but is still flexible, about 5 minutes, depending on thickness. The bacon should not be completely crispy, otherwise, it will break when wrapping around the asparagus.
    5. Maple Glaze: In a small bowl, whisk together the olive oil, maple syrup, garlic salt, and black pepper.
    6. Brush With Maple Mixture: Remove the bacon from the oven and brush with the maple syrup mixture on both sides. Roast the bacon for 3 more minutes.
    7. Cool: Allow the bacon to cool until it’s easy to handle with your fingers. Divide the asparagus into five even-size bundles.

    Prepare the Bacon Wrapped Asparagus

    1. Wrap: On a cutting board, wrap one slice of the par-cooked bacon overlapping over the length of the asparagus spears.
    2. Prepare Bacon Wrapped Asparagus: Secure the bacon with a toothpick. Carefully place the bundles on the baking rack. Generously brush the maple syrup mixture over the bacon-wrapped asparagus spears on both sides. Lightly season each bundle with salt and pepper.
    3. Roast, Add More Glaze: Roast the bacon asparagus bundles for 10 minutes, remove from the oven and brush the maple mixture over just the bacon.
    4. Roast Again: Roast for 5 minutes, or until the bacon is browned and crispy, and the asparagus is tender.
    5. Serve: Remove the toothpicks and serve the bacon wrapped asparagus hot.
    3-photo collage of asparagus being prepared and bacon being precooked.

    Cooking Tips

    To make sure your bacon wrapped asparagus turns out perfectly, here are a few things to keep in mind.

    • Precook Bacon: The critical step is to par-cook the bacon before it gets wrapped. Thick cut bacon slices are used so that it’s easy to handle after precooking because it’s not too thin and fragile. It also doesn’t crisp too quickly and is pliable when wrapping the asparagus bundles.
    • Adjust the Cooking Time: The pieces of bacon are roasted for a few minutes until just cooked and flexible. The cooking time may vary depending on how thick the bacon is, so make sure to use your intuition with time being just a guideline.
    • Don’t Skip the Glaze: The maple glaze is one of the best things about this recipe. It adds a delicious caramelized flavor. If you don’t have maple syrup, honey or brown sugar also works! The trick to making the asparagus and bacon caramelized is adding more of the maple mixture over the bundles at the beginning of the cooking process, and once more at the end.

    Bacon-wrapped asparagus on a cooling rack.

    Storing Leftovers

    Bacon wrapped asparagus is best served fresh and warm, but you can also store your bundles in the fridge if you have leftovers.

    • In the Refrigerator: Store in an airtight container for up to 3 days.
    • Reheating: Reheat in an oven to keep the bacon crispy. 10 minutes at 350 degrees Fahrenheit should do the trick!

    Closeup of cooked bundles.

    More Delicious Ways to Use Asparagus

    This versatile vegetable is the perfect addition to any hearty meal. If you have extra asparagus on hand, here are a few more tasty ways to prepare it. Find my full list of recipes that use asparagus here.

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    Bacon Wrapped Asparagus

    Bacon wrapped asparagus is a smoky and savory side dish that will be a staple for mealtime. Each bundle is glazed with maple syrup for caramelized flavor you won’t be able to get enough of!
    Course Appetizer, Side Dish
    Cuisine American
    Keyword bacon wrapped asparagus, bacon wrapped asparagus recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 6 Servings
    Calories 239kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons olive oil
    • 1 tablespoon pure maple syrup
    • 1 teaspoon garlic salt
    • ½ teaspoon black pepper plus more for seasoning
    • 8 slices thick-cut bacon
    • 1 pound asparagus trimmed to 7-inch long spears
    • Kosher salt as needed for seasoning

    Instructions

    • Adjust the oven rack to the center position and preheat the oven to 400°F (204°C).
    • Line a baking sheet with foil and place a wire rack on top.
    • Spray the rack with nonstick cooking spray.
    • Place 5 slices of bacon spaced evenly apart on the pan.
    • Roast until the bacon just begins to shrink and turns a slightly red color, but is still flexible, about 5 minutes, depending on thickness. The bacon should not be completely crispy, otherwise, it will break when wrapping around the asparagus.
    • In a small bowl, whisk together the olive oil, maple syrup, garlic slat, and black pepper.
    • Remove the bacon from the oven and brush with the maple syrup mixture on both sides. Roast the bacon for 3 more minutes.
    • Allow the bacon to cool until it’s easy to handle with your fingers. Divide the asparagus into five even-size bundles.
    • On a cutting board, wrap one slice of the par-cooked bacon overlapping over the length of the asparagus spears.
    • Secure the bacon with a toothpick. Carefully place the bundles on the baking rack. Generously brush the maple syrup mixture over the bacon-wrapped asparagus spears on both sides.
    • Lightly season each bundle with salt and pepper.
    • Roast the asparagus bundles for 10 minutes, remove from the oven and brush the maple mixture over just the bacon.
    • Roast for 5 minutes, or until the bacon is browned and crispy, and the asparagus is tender.
    • Remove the toothpicks and serve the bacon wrapped asparagus hot.

    Notes

    Originally posted on May 24, 2018

    Updated on June 12, 2023

    Nutrition

    Calories: 239kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 201mg | Potassium: 242mg | Fiber: 2g | Sugar: 9g | Vitamin A: 583IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg
  • Loaded Creamy Ranch Dip (Poolside Dip)

    Loaded Creamy Ranch Dip (Poolside Dip)

    Loaded Creamy Ranch Dip is packed with so many delicious flavors that friends and family won’t be able to get enough of it. Perfect for the pool or potlucks!

    I love ranch-flavored anything, which is why I think this dip is so delicious. If you love ranch too, then you should try these ranch-flavored sides like these Bacon Ranch Cheese Ball Bites, this yummy Incredible Bacon Ranch Pasta Salad, or this Bacon Ranch Potato Salad

    A bowl of poolside dip with a potato chip scooping some dip.

    Homemade Creamy Ranch Dip Recipe

    The temperatures are so hot this week we have been loving our neighborhood pool and have been there every single day! We are doing our best to try to stay cool. We love to take snacks to the pool because it seems to be an all-day affair. All of my kiddos are fish and could swim all day long.

    This creamy ranch dip has all of the ingredients I love in it, plus it gave me a chance to sneak some veggies in for the kids.  This dip is positively addicting, and we couldn’t get enough of it!  Whether you are heading to the pool or to a potluck, plan on taking this dip with you! It is incredible! It will be the most addicting and delicious dip you ever eat!

    Ingredients for Loaded Creamy Ranch Dip

    All of these ingredients come together so well in this creamy dip adding such flavor and texture.  It has red bell peppers, olives, corn, olives and jalapeño for some added kick. Check out the recipe card at the bottom of the post for exact measurements.

    • Cream cheese: Make sure that the cream cheese is at room temperature so it can can be easily mixed in with other dip ingredients.
    • Red bell pepper: Finely diced sweet peppers give the dip a great crunch in each bite!
    • Jalapeno: If you want a bit more kick, leave the seeds and membrane in when you are dicing up the jalapeño.
    • Black olives: One small can of sliced olives add a salty and slightly bitter taste.
    • Corn: Drain one can or use 15 oz of fresh corn instead to add sweetness.
    • Ranch seasoning mix: A perfect mix of herbs and spices that give this dip the classic ranch dressing flavor.

    How to Make this Easy Dip

    The ranch dip is creamy and amazing, filled with so much flavor. Just a few ingredients mixed together in one bowl all together. It is simple and comes together quickly.

    1. Combine all ingredients: In a medium-sized bowl add cream cheese, bell pepper, jalapeño, olives, corn, and ranch package. Mix together until incorporated.
    2. Serve: Immediately serve with your favorite chips or allow to chill in the fridge for a few hours before serving.
    Ingredients for Creamy Ranch Dip in a white bowl.

    What to Serve with Poolside Dip

    This creamy ranch dip will be a huge hit with family and friends! You will need to have plenty of things ready to go to scoop it up! Although you can’t go wrong with this dip, here are some of my favorite things to serve it with.

    • Crackers: A salty cracker is the perfect platform for this creamy dip!
    • Chips: A thick tortilla chip will be best to scoop without breaking your chip.  Frito’s scoops work great!
    • Fresh Veggies: This colorful dip looks great on a veggie platter with carrots, celery, and broccoli!

    A bowl of creamy ranch dip on a wooden cutting bread with potato chips scattered around.

    How to Store Ranch Dip

    This creamy ranch dip can be made ahead of time and stored for days! It’s easy to whip up the day before you need it so you don’t have to spend time making it on the day of your party.

    In the Refrigerator: Once you have made your dip then, store it in an airtight container and put it in your fridge. It will last about 3-4 days.

    A closeup of a bowl of creamy ranch dip.

    More Delicious Dip Recipes

    In my mind, dips can be used for every occasion. I love that at the pool, holiday parties, potlucks, game days or just any get -together. Everyone loves them and there are always so many different ones to choose from! I’ve gathered up a few more of my favorites that you have to try!

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    Loaded Creamy Ranch Dip (Poolside Dip)

    Loaded Creamy Ranch Dip is packed with so many delicious flavors you won’t be able to get enough of it! Perfect for the pool or potlucks!
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Keyword creamy ranch dip, dip, loaded creamy ranch poolside dip, poolside dip, ranch dip
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6 Servings
    Calories 216kcal
    Author Alyssa Rivers

    Ingredients

    • 8 oz cream cheese, softened
    • 1 red bell pepper finely diced
    • 1 jalapeño finely diced (leave the seeds in for more kick)
    • 1 small can black olives chopped
    • 1 can corn 15 ounce, drained
    • 1 package ranch seasoning mix

    Instructions

    • In a medium sized bowl add cream cheese, bell pepper, jalapeño, olives, corn, and ranch package. Mix together until incorporated.
    • Serve immediately with your favorite chips or store for up to 24 hours.

    Video

    Notes

    Updated on June 6, 2023

    Originally Post on July 12, 2016

    Nutrition

    Calories: 216kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 483mg | Potassium: 243mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1333IU | Vitamin C: 32mg | Calcium: 39mg | Iron: 1mg
  • Easy Homemade Garlic Knots

    Easy Homemade Garlic Knots

    Homemade garlic knots work for any meal and are super easy to make. They’re coated with a mouthwatering garlic spread made from butter, garlic powder, parmesan cheese, and fresh herbs! Serve them up with your favorite Italian dish and marinara sauce for dipping. It’s the best combination!

    Garlic knots are a super versatile side dish and a great way to switch things up from your classic dinner roll. Serve them with spaghetti, alfredo, or lasagna! They’re perfect for dipping in the sauce.

    Hero image of homemade garlic knots in a white serving bowl.

    Garlic Knots Recipe

    I’m a sucker for garlic knots. I can’t help but pile them onto my plate whenever they’re around! Something about their shape and tasty garlic coating makes them so irresistible. If you have a pasta night coming up, you need to make these homemade garlic knots! They taste so much better than their frozen counterparts and are refreshingly easy to make. 20 minutes of prep, 15 minutes in the oven, and that’s it!

    Now, you do need to make a homemade dough for these bad boys, but it’s super easy. If you’re familiar with my recipe for easy homemade pizza dough, it’s the same! And since we’re using instant yeast here, it only takes 10 minutes to proof. From there you cut the dough into slices, tie them up, brush on your garlic topping, and then it’s off to the oven! The hardest part is waiting, really, because these fill your kitchen with the most amazing smell. If you’re anything like me, you’ll want to eat these homemade garlic knots before dinner even starts!

    Ingredients Needed

    The great thing about this recipe is that it uses simple ingredients that are already in your pantry. It’s the perfect side dish to make without a grocery trip! Check out the recipe card below for all measurements.

    For the Knots:

    • Warm Water: Used to activate the yeast. If you have a candy or meat thermometer handy, check the temperature of your water. It should be between 100 and 110 degrees Fahrenheit. Any hotter, and it may kill the yeast.
    • Sugar: This acts as a food source for the yeast, so it can get nice and puffy.
    • Yeast: Be sure to use instant, or rapid rise yeast here, NOT active dry yeast.
    • Flour: All-purpose flour works great!
    • Salt: This helps to keep the garlic knots from tasting bland.

    For the Garlic Spread:

    • Butter: Because any good spread starts with butter. It adds richness and flavor to the tops of the rolls.
    • Seasonings: I used garlic powder and parsley to add flavor to the knots.
    • Olive Oil: Keeps the seasonings stuck to the bread. It also helps the knots to turn out a nice golden brown color.
    • Grated Parmesan: Adds baked cheesy goodness on top of your homemade garlic knots. For the best flavor, try grating your own parmesan!

    How to Make Homemade Garlic Knots

    Golden-brown, buttery knots in less than 30 minutes? Yes, please! You won’t want them any other way!

    1. Yeast Mixture: Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
    2. Mix in Dough Ingredients: Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it rise for 10 minutes. I used my Kitchenaid mixer with the dough hook and it was so easy and worked great!
    3. Cut Into Equal Pieces: On a floured surface, roll your dough out about ½ inch thick. I used a pizza cutter to cut the dough in half and then in strips (about 8-10 inches) for the garlic knots. I recommend using a sharp knife to get uniform slices.
    4. Tie: Roll the strips in your hands to look like ropes and then tie in knots.
    5. Add to Baking Sheet: Place the knots on a greased baking sheet or baking sheet lined with parchment paper, then allow them to rise for another 10 minutes.
    6. Bake: Bake at 400 degrees for about 15-20 minutes.
    7. Butter Mixture: While they are baking melt the butter and mix with garlic powder, parsley, and olive oil.
    8. Brush: As soon as the garlic knots come out of the oven, brush the tops with the melted butter garlic mixture. Sprinkle with parmesan cheese and enjoy!
    3-photo collage of dough being tied and brushed with a butter mixture.

    What to Serve With Garlic Knots

    These amazing homemade garlic knots work well with so many different dishes. Pizza, pasta, soup, you name it! They’re perfect for dipping and add a little soft, garlicky goodness to any meal. If you’re not sure what to make for dinner, here are a few great ideas:

    How Long Do Homemade Garlic Knots Last?

    As long as they’re stored in an airtight container, your homemade garlic knots will last for about 3 days at room temperature. They can also be stored in the freezer in a freezer bag for 2 months. When you’re ready to reheat them, thaw overnight in the fridge then pop them in the oven for about 5 minutes at 350 degrees Fahrenheit.

    Rolls, Breadsticks, and More!

    If you loved these homemade garlic knots, you need to try these other tasty recipes! They’re all super easy to make and will add a little soft, flavorful goodness to any meal.

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    Easy Homemade Garlic Knots

    Homemade garlic knots work for any meal and are super easy to make. They're coated with a mouthwatering garlic spread made from butter, garlic powder, parmesan cheese, and fresh herbs! Serve them up with your favorite Italian dish and marinara sauce for dipping. It's the best combination!
    Course Appetizer, Bread
    Cuisine American, Italian American
    Keyword garlic bread, garlic knots, garlic knots recipe, homemade garlic knots
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 8 Servings
    Calories 324kcal
    Author Alyssa Rivers

    Ingredients

    Easy Homemade Garlic Knots

    • 1½ cups warm water
    • 2 tablespoons sugar
    • 1 tablespoon yeast
    • 3½ cups flour
    • 1 tablespoon salt

    Garlic spread:

    • 1/2 cup butter
    • 1 tablespoon garlic powder
    • 1 teaspoon parsley, minced
    • 1 teaspoon olive oil
    • 1/4 cup parmesan cheese, grated

    Instructions

    • Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
    • Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my kitchenaid mixer with the dough hook and it was so easy and worked great!
    • On a floured surface, roll your dough out about ½ inch thick. I used a pizza cutter to cut the dough in half and then in strips (about 8-10 inches) for the garlic knots.
    • Roll the strips in your hands to look like ropes and then tie in knots.
    • Place the knots on a greased baking sheet and allow them to rise for another 10 minutes.
    • Bake at 400 degrees for about 15-20 minutes.
    • While they are baking melt the butter and mix with garlic powder, parsley, and olive oil.
    • As soon as the garlic knots come out of the oven, brush the tops with the butter garlic mixture. Sprinkle with parmesan cheese and enjoy!

    Notes

    Originally posted April 5, 2013

    Updated on June 2, 2023

    Nutrition

    Calories: 324kcal | Carbohydrates: 47g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 297mg | Potassium: 88mg | Fiber: 2g | Sugar: 4g | Vitamin A: 355IU | Calcium: 13mg | Iron: 3mg
  • California Spaghetti Salad

    California Spaghetti Salad

    California Spaghetti Salad is a delicious pasta salad filled with fresh veggies and covered in a zesty Italian dressing.  With all those flavors and colors making one beautiful and tasty side dish, there is no doubt this will be the hit of your next gathering!

    I love delicious, cool salads in Spring and Summer like Creamy Pea, Cauliflower Broccoli, and Cucumber Tomato Salad. Enjoy your salad at your next BBQ!

    The top view of spaghetti pasta salad in a bowl with a wooden spoon.

    Easy California Spaghetti Salad

    As the weather begins to change and warm up at this time of year, I find myself looking for recipes with a fresher and lighter feel.  I especially love quick and easy cold pasta salads! This California spaghetti salad only took 15 minutes to make, and it was a hit with my guests.  It is vegan-friendly, so it is great to bring to a potluck.

    This recipe is great to make ahead of time because it tastes better as it sits. It’s coated in a zesty Italian dressing (made from scratch) and all of the ingredients really soak up that flavor. All of the amazing veggies packed inside add so much texture, flavor, and color to the pasta. It is the perfect finishing touch to this pasta salad.

    The Best California Spaghetti Salad Ingredients

    These ingredients are simple and easy, and you probably already have most of them on hand. This recipe is great to make ahead of time so that the flavors can all blend together. Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Spaghetti: Use thin linguine and break it into 1-inch pieces to make it easier to eat.
    • Cherry tomatoes: Chopped them in half to make them more bite-sized.
    • Cucumber: The cucumber gives this salad the fresh taste I love.
    • Bell pepper: I used red, but swap for any color of pepper you prefer. Make this recipe your own!
    • Red onion: If you don’t like biting into the raw onion, marinate them in the dressing first to lessen their strong flavor.
    • Olives: The olives are very salty and delicious!

    Salad Dressing Ingredients

    • Italian salad dressing: Use any Italian dressing you love because you are going to amp it up with all the other seasonings to create your own version of this staple dressing. I love using this homemade version.
    • Parmesan cheese: Grated and combined with the dressing to cover each part of the salad with its great nutty flavor.
    • Sesame seeds: Add a rich, nutty flavor to the dressing.
    • Paprika: Adds great color to this dressing and is the perfect addition to this California spaghetti salad.
    • Celery seed: These little seeds pack all the powerful flavors of celery- earthy, grassy, and slightly bitter- that balance out this dressing.
    • Garlic powder: The extra garlic powder helps the flavor stay strong even when chilled.

    Let’s Make a Pasta Salad!

    This California spaghetti salad comes together in less than 15 minutes, and then all you have to do is let it sit and soak up all of the flavors. Once your noodles are cooked and ready to go, you have to throw everything in and mix it all up!

    1. Cook the pasta: Make according to package directions. Drain and rinse in cold water.
    2. Combine all ingredients: Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives to the pasta in a large bowl.
    3. Make the dressing:  Whisk together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
    4. Toss the salad in dressing: Pour dressing over the salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
    A collage of 4 photos showing how to combine all of the ingredients in a bowl.

    Tips and Variations

    Here are a few different ways that you can change up this California spaghetti salad and make it unique every time!

    • Vegetables: Get creative with this versatile dish and swap out vegetables. For example, try favorites like broccoli or yellow and orange bell peppers.
    • Pasta: Use other pasta shapes.  Some of my favorites, like Rotini or Farfalle, would work fantastic!
    • Cooling Pasta: This pasta salad is best when it’s fresh out of the fridge. So, keep it cooling until right before serving.
    • Make it Ahead: This is a great make-ahead recipe! It’s even better the next day, so I usually make it the day before and store it in the refrigerator overnight. This really gives all the flavors time to combine and soak into the pasta!
    • Pasta Tip: After draining the salad, dunk the pasta in an ice bath (equal parts water and ice in a large bowl) to shock them.  Then, your noodles will not soak up too much of the dressing and become gummy.

    A close up of a bowl of California spaghetti salad.

    Storing Leftovers

    This California spaghetti salad tastes just as good (if not better!) the next day! As long as you store it properly, this makes the perfect lunch all week long.

    • In the Refrigerator: Store your salad in an airtight container in your fridge, which should last up to 5 days. Because the noodles soak up all the dressing, I like to keep some additional dressing on hand and add it to the salad just before serving. This makes it taste like you just made it!

    A side view of the bowl of spaghetti salad with a wooden spoon scooping some out.

    More Pasta Salad Recipes to Try!

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    California Spaghetti Salad

    California Spaghetti Salad is a delicious pasta salad filled with fresh veggies and covered in a zesty Italian dressing.  With all those flavors and colors making one beautiful and tasty side dish, there is no doubt this will be the hit of your next gathering!
    Course Salad
    Cuisine Italian American
    Keyword california spaghetti salad, spaghetti salad
    Prep Time 15 minutes
    Refrigerate Time 3 hours
    Total Time 3 hours 15 minutes
    Servings 12 Servings
    Calories 260kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound thin spaghetti, broken into 1 inch pieces
    • 1 pint cherry tomatoes, chopped in half
    • 1 cucumber, diced
    • 1 red bell pepper, diced
    • 1/2 red onion, diced
    • 1 can black olives, drained and sliced

    DRESSING:

    • 1 bottle Italian salad dressing 16 ounces
    • 1/4 cup Parmesan cheese grated
    • 1 tablespoon sesame seeds
    • 1 teaspoon paprika
    • 1/2 teaspoon celery seed
    • 1/4 teaspoon garlic powder

    Instructions

    • Cook the pasta according to package directions. Drain using a colander and rinse in cold water.
    • Add the cherry tomatoes, cucumber, red bell pepper, red onion, and olives in a large bowl.

    To make the dressing:

    • Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

    Video

    Notes

    Updated on April 30, 2021

    Originally Posted on May 29, 2015

    Nutrition

    Serving: 1cup | Calories: 260kcal | Carbohydrates: 35g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 735mg | Potassium: 272mg | Fiber: 3g | Sugar: 5g | Vitamin A: 754IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 1mg

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    California Spaghetti Salad
  • Creamy Scalloped Potatoes

    Creamy Scalloped Potatoes

    Scalloped potatoes are thinly sliced layered potatoes baked in a creamy garlic and herb sauce, making them tender and flavorful. Hearty and easy to make, this is the perfect side dish to any meal! 

    If you’re in need of an easy side dish that is sure to impress then this is the recipe for you! These thinly sliced potatoes bake up extra creamy. The entire dish is so flavorful thanks to the addition of garlic and herbs. Serve this alongside the Garlic and Herb Prime Rib, Beef Tenderloin, Beef Wellington, or this Classic Honey Glazed Ham.

    Hero image of a scoop of scalloped potatoes being taken out of a white baking dish.

    The Best Scalloped Potatoes

    Potatoes are basically side dish magic. They can do so many things. And no matter how you make them, they usually end up being the highlight of the meal! These scalloped potatoes are no different. This recipe is easy to make and only needs a handful of ingredients.

    The scalloped potatoes are covered in a creamy sauce made with garlic and parmesan. It not only helps to tenderize the potatoes, but gives the dish the best flavor ever! These always fly off the table whenever I make them. They’re the perfect side dish to serve alongside any hearty meal!

    Ingredients Needed

    Making this hearty, flavorful side dish doesn’t require many ingredients at all! Here’s everything you need, keeping it short and sweet with things you’ll likely have on hand already. Exact measurements are in the recipe card below.

    • Yukon Gold or Russet Potatoes: These potatoes form the base of scalloped potatoes. They are starchy and hold their shape well during cooking, creating tender layers. Use either type based on your preference!
    • Whole Milk: Whole milk makes the sauce nice and creamy. It also adds richness and a smooth texture to the scalloped potatoes.
    • Heavy Cream: Combined with the whole milk to create a luscious texture. If you prefer a slightly lighter version, substitute with half and half.
    • Salt and Pepper: Ensure the potatoes and sauce are well-seasoned. Season to taste!
    • Bay Leaf: Infuses a gentle earthy and floral aroma into the dish.
    • Thyme: Thyme is a versatile herb with a minty and lemony taste. It complements the scalloped potatoes perfectly. Fresh or dried thyme both work!
    • Garlic: Garlic adds a strong, savory and delicious flavor to the scalloped potatoes. Use fresh minced garlic so your dish has the best flavor!
    • Parmesan Cheese: Freshly grated Parmesan cheese brings a sharp, nutty, and savory flavor to the dish. It forms a golden and crispy crust on top when baked, adding a delightful texture. You can also try using different types of cheese, like gruyere or cheddar!

    What Potatoes are Best?

    Russet potatoes or Yukon Gold potatoes are great choices for making scalloped potatoes. The reason behind that is the starches. This is going to help the sauce thicken and become velvety smooth during baking. Russets have the most starch, Yukon Golds come in close behind. The Yukon Golds themselves bake up a bit creamier than the Russets, but the sauce itself might be a bit thinner. It’s all about what you prefer. 

    How to Make Scalloped Potatoes

    These scalloped potatoes only take 15 minutes of prep time, which makes them perfect for popping in the oven before a gathering with friends or family!

    1. Preheat Oven, Prep Pan: Preheat oven to 350 degrees Fahrenheit. Spray a 2 quart glass or ceramic baking dish with non stick cooking spray and then set aside.
    2. Slice Potatoes: Clean and dry the potatoes. Slice the potatoes evenly into ¼ inch slices. You can peel the potatoes if you prefer before slicing, but it’s not required.
    3. Add Sauce Ingredients: In a large pot or dutch oven add the milk, cream, salt and white pepper. Stir to combine. 
    4. Stir in Seasonings: Add in the bayleaf, fresh thyme and garlic. Stir. Heat over medium/low heat just to heat the milk, not to bring to a boil. 
    5. Add Potatoes: Add in the potatoes. There isn’t enough cream to cover the potatoes. Carefully stir so that all of the potatoes are able to be warmed in the milk mixture. 
    6. Transfer to Baking Dish: Using a slotted spoon remove the potatoes from the cream and then lay in the baking dish in even layers. 
    7. Cover With Cream and Cheese: Pour the cream over the top of the potatoes. Then top with shredded parmesan cheese.
    8. Bake: Bake for 50-60 minutes uncovered at 350 degrees Fahrenheit until the potatoes are fork tender and the top is golden.
    9. Allow Sauce to Thicken: Remove from the oven and allow the dish to sit for at least 10 minutes prior to serving, this allows time for the cream to thicken slightly while cooling.
    4-photo collage of potatoes and sauce being prepared.

    Scalloped Potatoes vs. Potatoes Au Gratin

    They’re actually different. Although, most people will use the terms interchangeably. Scalloped potatoes are traditionally sliced thinner, about 1/8th of an inch thick. Potatoes Au Gratin will have a thicker slice of ¼ inch. Scalloped potatoes are cooked in a cream sauce while potatoes au gratin are cooked in a cream sauce and layered with cheese. If you’re pro-cheese like me, then by all means, add cheese to your scalloped potatoes and call them whatever you want. In fact, we’ll be putting some fresh grated parmesan on these potatoes. Cheese and creamy potatoes just go together too perfectly.

    Zoomed out shot of a pan of scalloped potatoes.

    Tips for Making the Best Scalloped Potatoes

    Although scalloped potatoes are fairly easy to make, here are a few extra tips to keep in mind so they turn out perfectly.

    • Uniform Slices: The potatoes need to be sliced nice and thin. It’s also important that they are all cut to the same width. Using a sharp knife will help with this. If you have some thick slices and some thin slices, the potatoes will bake unevenly. The thicker slices won’t be cooked through and the thinner slices could cook too much and turn into mashed potatoes.
    • Use a Mandolin Slicer: If you have one of these on hand it will make the slicing process fly by quickly, just be careful with your fingers. 
    • Can I Omit the Heavy Cream? I don’t recommend it. The reason that cream or half and half is used in combination with the whole milk is that you need a high fat content. Otherwise, when baked, the milk will curdle and separate. Using cream prevents the curdling from taking place.
    • More Mix-Ins: Make these potatoes your own! Try adding cubed ham, caramelized onions, bacon, chives, green onions, herbs, you name it!

    Storing Leftovers

    Like a lot of other potato dishes, scalloped potatoes make great leftovers! Just let them cool down completely and then transfer them to an airtight container.

    • In the Refrigerator: Scalloped potatoes will last for up to 4 days. Make sure you keep them wrapped tightly with plastic wrap or stored in an airtight container.
    • Reheating: Reheat potatoes in the microwave until warmed through, or in the oven for about 10 minutes at 350 degrees Fahrenheit.

    A serving of potatoes in a stoneware bowl.

    More Scrumptious Potato Recipes

    I’m a sucker for potatoes, and I love them in all their forms! No matter how you choose to serve them, one thing is for sure- they’ll leave the family satisfied and wanting seconds! Here are a few more great recipes to try.

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    Creamy Scalloped Potatoes

    Scalloped potatoes are thinly sliced layered potatoes baked in a creamy garlic and herb sauce, making them tender and flavorful. Hearty and easy to make, this is the perfect side dish to any meal! 
    Course Side Dish
    Cuisine American
    Keyword scalloped potatoes
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 8
    Calories 172kcal
    Author Alyssa Rivers

    Ingredients

    • 3 pounds Yukon Gold or Russet Potatoes
    • 1 cup whole milk
    • 1 cup heavy cream
    • 2 tsp salt
    • 1 tsp ground pepper
    • 1 bayleaf
    • 2 teaspoons thyme
    • 3 cloves garlic minced
    • 1 cup parmesan cheese freshly grated

    Instructions

    • Preheat oven to 350 ℉. Spray a 2 quart glass or ceramic baking dish with non stick cooking spray and set aside.
    • Clean and dry the potatoes. Slice the potatoes evenly into ¼ inch slices. You can peel the potatoes if you prefer before slicing, but it's not required.
    • In a large pot or dutch oven add the milk, cream, salt and white pepper. Stir to combine.
    • Add in the bayleaf, fresh thyme and garlic. Stir. Heat over medium/low heat just to heat the milk, not to bring to a boil.
    • Add in the potatoes. There isn't enough cream to cover the potatoes. Carefully stir so that all of the potatoes are able to be warmed in the milk mixture.
    • Using a slotted spoon remove the potatoes from the cream and lay in the baking dish in even layers.
    • Pour the cream over the top of the potatoes.
    • Top with shredded parmesan cheese.
    • Bake for 50-60 minutes uncovered at 350℉ until the potatoes are fork tender and the top is golden.
    • Remove from the oven and allow the dish to sit for at least 10 minutes prior to serving, this allows time for the cream to thicken slightly while cooling.

    Notes

    Originally posted December 18, 2019

    Updated on May 22, 2023

    Nutrition

    Calories: 172kcal | Carbohydrates: 3g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 661mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg
  • 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
  • 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