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Category: Side Dishes

  • Crab Fried Rice

    Crab Fried Rice

    Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice for an endlessly satisfying dish that’s sure to become a family favorite!

    Overhead shot of a bowl of crab fried rice.

    Reasons You’ll Love This Recipe

    • Irresistible Flavors: Crab fried rice is the perfect blend of convenience and indulgence! With tender lump crab meat, garlic, soy sauce, and a hint of zesty lime juice, every bite bursts with an incredible taste.
    • A Cinch to Make: This quick and easy recipe is great for busy weeknights when you crave a delicious, homemade meal without any hassle.
    • Better than Takeout: Pair this dish with some tasty Asian sides like vegetable dumplings or egg rolls for a divine takeout experience in your own home. To keep things a bit lighter, try this Asian ramen salad.

    Fantastic Fried Rice Recipe

    I LOVE fried rice! And my blog can back that up! I have lots of recipes and variations on the classic. I recently found out that crab meat is an excellent source of protein. It has a similar amount of protein per gram as other meats but is lower in fat. I knew I had to make a recipe using crab meat and wanted to stick to my go-to comfort food, fried rice!

    Ingredients Needed for Crab Fried Rice

    Overhead shot of labeled ingredients.

    How to Make Crab Fried Rice

    Make mealtime a breeze with this easy crab-fried rice recipe! With the extra protein from the crab meat, this dish works as the main course, or you can serve it as a side to an Asian-inspired meal!

    1. Cook the Veggies: Preheat a large skillet or wok to medium heat, then add the sesame oil, onion, and carrots. Cook until tender. 
    2. Add Garlic: Add the garlic and saute for 30 seconds until fragrant.
    3. Stir-Fry: Add the cooked white rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. If you like your rice to be more crispy and golden, you can cook it longer.
    4. Scramble the Eggs: Create a hole in the middle of the rice and veggie mixture, then add the slightly beaten eggs. Using a spatula, scramble the eggs as they cook. Once cooked, you can then mix the eggs into the rice mixture.
    5. Add: Season with onion powder, salt, and pepper, then add the drained crab meat to the wok. Stir to combine. Then, stir in the soy sauce and squeeze the juice of a lime. Toss to combine. Garnish with green onions and lime wedges, and enjoy!
    Overhead shot of carrots, onions and sesame oil cooking in a skillet.
    Overhead shot of garlic added to the vegetables in the skillet.
    Overhead shot of cooked rice being added to the cooked vegetables in the skillet.
    Close up shot of someone pouring whisked eggs into a space made in the middle of the rice and veggies in the skillet.
    Angle shot of the crab, green onions, soy sauce and lime juice on top of the rice, veggie and egg mixture.

    Crab Fried Rice Variations

    If you love crab, this recipe for crab fried rice is an easy and delicious way to get your crab fix! You get to add, delete, and switch up the ingredients to make it your own.

    • Can I add more veggies? Yes! Load it up with all the veggies! Try adding diced peppers, sautéed mushrooms, or zucchini. I also love using broccoli, cabbage, green beans, or sugar snap peas. Just clean out your fridge and add all that veggie goodness!
    • What kind of rice can I use? Substitute brown rice or quinoa for the white rice if you desire. You can even make this with cauliflower rice for a low-carb option.
    • Protein: If you don’t love canned crab, cook fresh crab yourself before adding it in! This fried rice recipe is a great base for any protein option! Substitute the crab for bacon, ham, chicken, or tofu.

    Overhead shot of crab fried rice in a wok.

    Storing Leftovers

    This crab-fried rice makes the best leftovers for lunch! It’s a hearty and packed with protein. Make a big batch to store for leftovers and serve with crispy air fryer egg rolls or these chicken potstickers on the side! My kids love it when we have leftovers!

    • In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.
    • To Reheat: Reheat individual portions in the microwave. Heat in 1- minute intervals, stirring in between should do the trick!

    Close up shot of crab fried rice.

    More Delicious Crab Recipes

    If you love the flavor of crab as much as I do, be sure to check out all my crab recipes! Here are a few family favorites that are easy and taste amazing!

    Print

    Crab Fried Rice

    Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice.
    Course Dinner, Side Dish
    Cuisine American
    Keyword crab fried rice recipe, crab rice, fried rice with crab
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4 people
    Calories 280kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat a large skillet or wok to medium heat. Add the 2 tablespoons sesame oil, ⅓ cup chopped onion, and 1 cup shredded carrots. Cook until tender.
    • Add 1 teaspoon minced garlic and saute for 30 seconds until fragrant.
    • Add the 3 cups cooked rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. Cook longer if you like crispy and golden rice.
    • Create a hole in the middle of the rice and veggie mixture and pour 2 eggs, slightly beaten into the middle. Using a spatula, scramble the eggs as they cook. Once cooked, mix the eggs into the rice mixture.
    • Add the drained 1 (6-ounce) can lump crab, to the wok and stir to combine. Stir in 2-3 tablespoons soy sauce, and the juice of 1 lime, into the fried rice. Toss to combine, then season with ½ teaspoon onion powder, ¼ teaspoon Kosher salt, and ¼ teaspoon cracked black pepper.
    • Garnish with 2 tablespoons green onionsand enjoy!

    Nutrition

    Calories: 280kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 706mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5504IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg
  • Creamy Parmesan Pasta Roni

    Creamy Parmesan Pasta Roni

    Creamy Parmesan Pasta Roni uses just 6 ingredients and one pan! It’s loaded with creamy parmesan sauce and perfectly cooked al denta noodles. Your whole family will go crazy over this delicious, quick, easy meal.

    Overhead shot of creamy parmesan pasta roni in a skillet.

    Reasons You’ll Love This Recipe

    • Quick and Easy: You won’t believe how easy this recipe is with just 6 ingredients; plus, it only takes about 20 minutes to prepare and doesn’t dirty up a bunch of pans and pots.
    • Super Flavorful: You will love the flavor of the combination of heavy cream, robust garlic, and creamy cream cheese, all mixed together with nutty parmesan cheese!
    • Versatile: You can make and enjoy this on its own, but you can add protein like chicken or shrimp. Whip up a fresh wedge salad and breadtwists and you have a complete meal!

    Simple, Clean, and Delicious

    When I first started out, I survived on these cheap Pasta Roni boxes from the grocery store. Now that my boys are in college and are figuring out how to cook on their own, I wanted to make a simple recipe that replicates the classic Pasta Roni. This recipe not only tastes better than the boxed stuff, but it doesn’t have all the processed ingredients.

    Ingredients for Creamy Parmesan Pasta Roni

    Simple ingredients do not mean simple taste. The creamy deliciousness you get from the cream cheese, garlic and heavy creamy is just to die for!

    Overhead shot of labeled ingredients.

    How to Make Creamy Parmesan Pasta Roni

    Make sure you teach your kids this simple yet delicious recipe for homemade pasta roni. It will become a standard for them when they get to college. It only takes 20 minutes to prepare and is insanely good. Scroll to the recipe card at the bottom of the post for exact measurements.

    1. Cook Spaghetti: Boil the spaghetti according to the package directions until they are al dente. Drain and set aside. 
    2. Whisk: Melt the butter in a large skillet, then add the garlic and cook for a minute. Add in the heavy cream and cream cheese and whisk until the cream cheese has melted. 
    3. Combine: Add the noodles, shredded cheese, and salt and pepper to taste, stir to coat the noodles in the sauce, and cook for a few minutes, stirring frequently. Remove the noodles from the heat and serve fresh. 
    Overhead shot of cooked noodles in a bowl.
    Angle s hot of butter, garlic, cream cheese, and heavy cream melting in a skillet.
    Overhead shot of the noodles, parmesan cheese, salt and pepper added to the cream cheese and heavy cream mixture.

    Creamy Garlic Noodles Tips and Variations

    This creamy parmesan pasta roni really doesn’t need much to make it incredible. I have included a couple of ways you can switch things up if you need some ideas.

    • Do you like it spicy? Try adding red pepper flakes to the noodles for some heat. 
    • Do I have to use heavy cream? You can use whole milk in place of the heavy cream, but it won’t be quite as creamy.
    • Can I change up the pasta You can use whatever noodles you have on hand. I like the texture of spaghetti noodles, but you could use angel hair pasta, linguini, or even bowtie pasta.

    Close up shot of creamy parmesan pasta roni with a wooden serving spoon.

    Leftover Creamy Parmesan Pasta Roni

    • Refrigerator: Store leftovers in the fridge in an airtight container for up to 4 days. 
    • DO NOT FREEZE: I don’t recommend freezing this dish, it’s best served fresh or kept in the fridge.

    Overhead shot of plated creamy parmesan pasta roni.

    More Simple Yet Delicious Pasta Dishes

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    Creamy Parmesan Pasta Roni

    Creamy Parmesan Pasta Roni is just 6 ingredients and one pan! It is a delicious, quick, and easy meal that the entire family will go crazy over!
    Course Side Dish
    Cuisine American, Italian American
    Keyword Creamy parmesan pasta roni, creamy parmesan pasta roni recipe, creamy parmesan spaghetti, creamy spaghetti, parmesan spaghetti
    Prep Time 10 minutes
    Total Time 20 minutes
    Servings 4 Servings
    Calories 540kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Cook 8 ounces spaghetti noodles according to the package directions until they are al dente. Drain and set aside.
    • Melt 2 tablespoons unsalted butter in a large skillet, add the 1 tablespoon minced garlic, and cook for a minute. Add in 1 cup heavy creamand 1 (8 ounce) block softened cream cheeseand whisk until the cream cheese has melted.
    • Add the noodles, ¾ cup shredded parmesan cheese, and salt and pepper to taste, stir to coat the noodles in the sauce, and cook for a few minutes, stirring frequently.
    • Remove the noodles from the heat and serve fresh.

    Notes

    Originally Posted 10/30/2016

    Updated 1/29/2024

    Nutrition

    Calories: 540kcal | Carbohydrates: 45g | Protein: 16g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 323mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1196IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 1mg

     

  • Panda Express Chow Mein

    Panda Express Chow Mein

    This copycat Panda Express chow mein recipe is better than what you get at the restaurant. It combines tender noodles, sweet onions, and crisp cabbage tossed in a wonderful umami sauce. The best part is, it’s ready in 30 minutes!

    Overhead shot of Panda Express chow mein in a pan with two wooden serving spoons.

    Reasons You’ll Love This Recipe

    • Budget Friendly: Taking your family out to eat keeps getting more expensive! The ingredients in this recipe won’t break the bank, and you can feed way more people than what you get from the restaurant.
    • Customizable: You can adjust the recipe to suit your taste preferences. Add more veggies, a protein, or even more or less seasonings.
    • Family Meal: Gather your family and make a fun Asian-inspired meal with this chow mein. Pair it with my Panda Express copycat Beijing beef and honey walnut shrimp, with crispy air fryer egg rolls for a complete meal.

    Healthier Copycat Recipe

    I don’t know about you, but my kids LOVE going out to eat! Don’t get me wrong, I do as well. With everything getting so expensive, I wanted to make this simple copycat recipe at home. It not only saves me time and money, but I know exactly what I am feeding my kids and can make healthier choices for them.

    Ingredients for Panda Express Chow Mein

    How to Make Panda Express Chow Mein

    This copycat recipe is simple, uses only a few ingredients, and is ready in 30 minutes. You will love how the simple flavors combine to make something so delicious. My kids love Panda Express, and I love making this instead of spending the money to get takeout!

    1. Noodles: Cook the chow mein noodles according to the package directions. Drain the noodles and set them aside.
    2. Cook: Heat the vegetable oil in a wok or skillet. Add the onion and cabbage, and cook the vegetables, stirring occasionally, until tender -about 5 minutes.
    3. Whisk: In a small bowl, whisk together the garlic, ginger, soy sauce, hoisin sauce, and salt and pepper to taste.
    4. Stir: Add the noodles to the skillet, then pour the sauce over the noodles and vegetables. Toss and stir to coat everything in the sauce. Cook for a few minutes, remove from heat, and serve fresh!
    Overhead shot of low mein noodles cooking in a pot of water.
    Overhead shot of cabbage and onions sautéing in a skillet,
    Overhead shot of sauce ingredients in a mixing bowl.
    Overhead shot of low mein noodles, sauce and vegetables all in a skillet.

    Chow Mein Tips and Variations

    I had to try this recipe a couple of times to get it right. I noted down a few tips and variations for you to adjust to make it how you like.

    • Get your veggies in! Panda Express chow mein is pretty simple. You can add more vegetables and/or protein to it and serve it as the main dish. Try carrots, broccoli, peas, water chestnuts, chicken, pork or beef.
    • Can I switch up the noodles? You can use regular spaghetti noodles, udon, or yakisoba noodles. Or any kind of stir-fry friendly noodle instead of the chow mein. 
    • Seasoning Packets: If the only chow mein noodles you can find are the kind that comes with seasoning in an individual package, leave out the packet and just use the noodles.  

    Overhead shot of a bowl of Panda Express low mein with chopsticks.

    How to Store Panda Express Chow Mein

    I love making a big batch of these delicious noodles. My kids enjoy heating them up after school.

    • Fridge: Store chow mein leftovers in the fridge in an airtight container for up to 4 days. 
    • Freezer: This can be stored in the freezer for up to 2 months. When you are ready to eat, let thaw in the fridge and reheat in the microwave.

    Side shot of chopsticks pulling up a large bite of panda express low mein noodles from a bowl.

    More Asian-Inspired Noodle Dishes

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    Panda Express Chow Mein

    This copycat Panda Express chow mein recipe is better than what you get at the restaurant. It combines tender noodles, sweet onions, and crisp cabbage in a wonderful umami sauce.
    Course Side Dish
    Cuisine Asian American
    Keyword chow mein, chow mein recipe, panda express chow mein, panda express chow mein reicpe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 people
    Calories 268kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Cook the 6 ounces chow mein noodles according to the package directions. Drain the noodles and set them aside.
    • Heat the 2 tablespoons vegetable oil in a skillet, add the 1 cup thinly sliced onion, and 2 ½ cups sliced green cabbage,and cook the vegetables, stirring occasionally, until tender -about 5 minutes.
    • In a small bowl whisk together the 1 tablespoon minced garlic, 1 teaspoon ginger paste, 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, and Salt and pepper to taste.
    • Add the noodles to the skillet, pour the sauce over the noodles and vegetables, and stir to coat everything in sauce.
    • Cook for a few minutes, remove from heat, and serve fresh!

    Nutrition

    Calories: 268kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 0.2mg | Sodium: 1160mg | Potassium: 179mg | Fiber: 4g | Sugar: 6g | Vitamin A: 44IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 2mg
  • Spoon Bread

    Spoon Bread

    Spoon bread is a beloved classic Southern side dish. It’s similar to cornbread but is less sweet and has a softer, almost soufflé-like texture. This unique bread is best enjoyed warm with a dollop of butter, a drizzle of honey or served alongside a hearty bowl of chili.

    Overhead shot of spoon bread in a skillet.

    Reasons You’ll Love This Recipe

    • Delicious Flavor and Texture: Spoon bread is like cornbread, but the preparation method results in a soft, custard-like texture instead of a crumbly one. It’s absolutely irresistible!
    • Simple Ingredients: Made with pantry staples, this recipe is easy to prepare and budget-friendly.
    • Versatile Pairings: It’s wonderful with honey butter and works as a side for chili, soups, or cowboy beans.

    What is Spoon Bread?

    This traditional southern comfort food has a custard-like cornbread texture and flavor. It gets its name from the creamy, pudding-like texture that you can scoop out of the pan. If you love cornbread, you will absolutely love this sweet, creamy spoon bread.

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Spoon Bread

    You’ll love how simple this spoon bread recipe is! You need just 10 minutes of prep time, and then the oven does all the work. Follow my steps below to ensure it turns out perfect!

    1. Heat Milk and Cornmeal: Place 1 tablespoon of butter into an 8-inch cast iron skillet. Place the skillet in the oven and then preheat to 375 degrees Fahrenheit. Mix the milk and cornmeal in a microwave-safe dish and then microwave for 1 minute, checking to make sure it doesn’t boil over.
    2. Stir and Continue Heating: Stir the mixture and microwave again for another 3-4 minutes, stopping every minute or so to stir until the mixture is thick and creamy.
    3. Whisk Egg Whites: Set the cornmeal mixture aside. In a separate bowl, using a hand mixer, whisk the egg whites until soft peaks form.
    4. Combine Ingredients: When the egg whites have been whipped, return to the cornmeal mixture and mix in the honey, egg yolks, baking powder, and salt.
    5. Add Egg Whites: Fold the egg whites into the cornmeal mixture to create the batter. Remove the cast iron skillet from the oven and pour the batter into the skillet.
    6. Bake and Serve: Bake the bread for 25-30 minutes or until a toothpick inserted comes out clean. Remove the skillet from the oven and serve the spoon bread fresh as a side with honey and butter.
    Overhead shot of milk and cornmeal mixed in a bowl.
    Angle shot of the bowl of milk and cornmeal in a bowl in the microwave.
    Angle shot of someone using a hand mixer to whisk egg whites in a bowl.
    Angle shot of the cornmeal and milk mixture with honey, egg yolks, baking powder and salt.
    Angle shot of whipped egg whites being folded into the cornmeal mixture.
    Angel shot of spoon bread batter in the warmed skillet.

    Helpful Tips for Making Spoon Bread

    Spoon bread is a classic, comforting dish that will bring a taste of Southern tradition to your table. Here are some simple tips to make it perfect every time!

    • Don’t have a skillet? You can use an 8×8-inch baking dish in place of the skillet, follow the same instructions. 
    • Can I add corn? Some people like to add drained sweet corn to their spoon bread. If you would like to as well, simply mix one drained can of corn into the cornmeal mixture before folding in the egg whites. 
    • What milk should I use? I recommend using whole or 2% milk in this recipe for the best results.

    Close up shot of a scoop of spoon bread in a wooden spoon over the skillet.

    How to Store Leftover Spoon Bread

    • In the Refrigerator: Store leftover bread in an airtight container in the fridge for up to 4 days. 
    • In the Freezer: Store in the freezer for up to 3 months. 

    Pro tip: This spoon bread batter needs to be baked off once it’s been mixed, it’s not one you can mix and keep for later.

    Side shot of a plated piece of spoon bread with honey being drizzled over the top.

    More Easy Bread Recipes

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    Spoon Bread

    Spoon bread is a beloved classic Southern side dish. It’s similar to cornbread but is less sweet and has a softer, almost soufflé-like texture.
    Course Bread, Side Dish
    Cuisine American, Southern
    Keyword spoon bread, spoon bread recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 6 people
    Calories 203kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Place 1 tablespoon unsalted butter into an 8-inch cast iron skillet. Place the skillet into an oven and preheat to 375 degrees Fahrenheit.
    • Mix the 2 ¼ cups whole milk and 1 cup cornmeal in a microwave-safe dish and microwave for 1 minute, checking to make sure it doesn’t boil over.
    • Stir the mixture and microwave again for another 3-4 minutes, stopping every minute or so to stir until the mixture is thick and creamy.
    • Set the cornmeal mixture aside. In a separate bowl using a hand mixer whisk the 2 egg whites until soft peaks form.
    • When the egg whites have been whipped return to the cornmeal mixture and mix in the 2 teaspoons honey, 2 egg yolks, 2 teaspoons baking powder, and ½ teaspoon salt.
    • Fold the egg whites into the cornmeal mixture to create the batter. Remove the cast iron skillet from the oven and pour the batter into the skillet.
    • Bake the bread for 25-30 minutes, until a toothpick inserted comes out clean. Remove the skillet from the oven and serve the bread fresh as a side with honey and butter.

    Nutrition

    Calories: 203kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 252mg | Potassium: 379mg | Fiber: 3g | Sugar: 7g | Vitamin A: 286IU | Vitamin C: 0.01mg | Calcium: 181mg | Iron: 1mg
  • Air Fryer Eggplant

    Air Fryer Eggplant

    Crispy Air Fryer Eggplant is a fun flavorful snack that is a healthier option than typical fried snacks. Tender eggplant slices are coated in crispy breadcrumbs and parmesan cheese, deliciously seasoned, then air-fried to perfection.

    Close up shot of someone dipping an ai fryer eggplant chip into marinara sauce.

    Reasons You’ll Love This Recipe

    • Easy to Make: This tasty snack takes less than an hour to make. Serve it up for a hearty after-school snack for the kids.
    • Eggplant: I love using eggplant, and this air fryer recipe is one of my favorites. It has tons of nutritional benefits, and I love how it absorbs flavors. Try it in my eggplant lasagna and eggplant parmesan.

    Healthy Snack Idea

    Don’t give up flavor for healthier snack options. This recipe combines both by not frying everything in oil and instead of cheese or meat, you are using a hearty vegetable as your base! You can also try my air fryer zucchini fries, crispy chickpeas, and parmesan kale chips.

    Ingredients Needed

    How to Make Air Fryer Eggplant

    Give yourself time for the eggplant to dry out a bit to make these delicious air fryer eggplant crisps. Once they have dried a little, everything comes together quickly. Scroll to the bottom of the post for exact measurements for the ingredients.

    1. Prep: Sprinkle the eggplant slices with salt on both sides and place on a paper towel for 20 minutes to absorb any liquid. Flip the slices halfway through to absorb the other side.
    2. Egg Wash: Whisk the egg in a small bowl and set aside.
    3. Stir: Combine the panko breadcrumbs, flour, Italian seasoning, garlic powder, and parmesan cheese in a medium bowl. 
    4. Dip: Dip the air fryer eggplant slices into the egg mixture to coat both sides. 
    5. Coat: Dip the egg-coated slices in the panko mixture to coat both sides, then place aside on a plate.
    6. Air Fry: Place them in a single layer in the air fryer basket. Spray both sides of the breaded eggplant with olive oil spray! Cook at 375 degrees Fahrenheit for 15-20 minutes until the eggplant slices are golden brown. Flip the eggplant slices halfway through the cooking time. Work in batches if necessary. Serve your air fryer eggplant with marinara sauce.
    Overhead shot of sliced eggplant on paper towels.
    Overhead shot of eggs whisked in a bowl.
    Overhead shot of breadcrumbs, parmesan cheese, and seasonings mixed in a bowl.
    Overhead shot someone dipping a slice of eggplant into the egg wash.
    Overhead shot of someone dipping a slice of egg washed eggplant into breading mixture.
    Overhead shot of someone spraying coated slices in the bottom of the air fryer basket.

    Air Fryer Eggplant Tips and Serving Ideas

    • Olive Oil Spray: I prefer olive oil spray, but you can use any non-stick spray to moisten the eggplant breading for crisping. Feel free to drizzle with olive oil if you prefer. Be sure to spray both sides!
    • Salt and Pepper: I didn’t think air fryer eggplant needed salt or pepper for added flavor, but feel free to season to your liking!
    • Seasonings: Instead of Italian seasoning, you can use parsley, basil, or oregano. Add any seasonings your heart desires!
    • Ways to Serve: Dip air fryer eggplant in marinara sauce for a tasty appetizer or snack. You can also serve it over pasta and pour the marinara over the top, like eggplant parmesan. Or use the crispy eggplant to make vegetarian sliders!

    Close up shot of air fried eggplant in the bottom of the air fryer basket.

    Storing and Reheating Leftover Eggplant

    Air fryer eggplant is best enjoyed right away, but if you have leftovers, here is how to store and reheat them!

    • Fridge: Store leftover eggplant in an airtight container in the fridge for 2-3 days.
    • To Reheat: Reheating leftover eggplant is BEST in the air fryer to bring back that crispy texture! Reheat at 350 degrees Fahrenheit for 5 minutes.

    Overhead shot of plated air fryer eggplant with a bowl of marinara sauce next to the slices.

    More Eggplant Recipes to Try

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    Air Fryer Eggplant

    Crispy Air Fryer Eggplant is a fun flavorful snack that is a healthier option than typical fried snacks.
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Keyword air fryer eggplant recipe
    Prep Time 25 minutes
    Cook Time 16 minutes
    Total Time 41 minutes
    Servings 4 people
    Calories 139kcal
    Author Alyssa Rivers

    Equipment

    Ingredients

    Instructions

    • Sprinkle the eggplant slices with ½ teaspoon Kosher salt on both sides and place on a paper towel for 20 minutes to absorb any liquid. Flip the slices halfway through to absorb the other side.
    • Whisk 1 egg in a small bowl and set aside.
    • Combine the ½ cup panko breadcrumbs, ⅓ cup all-purpose flour, ½ teaspoon Italian seasoning, ¼ teaspoon garlic powderand ¼ cup grated parmesan cheese in a medium bowl.
    • Dip the eggplant slices into the egg mixture to coat both sides.
    • Dip the egg coated slices in the panko mixture to coat both sides then place aside on a plate.
    • Place them in a single layer in the air fryer basket. Spray both sides of the breaded eggplant with olive oil spray! Cook at 375 degrees Fahrenheit for 15-20 minutes until the eggplant slices are golden brown. Flip the eggplant slices halfway through the cooking time. Work in batches if necessary.
    • Serve with marinara sauce for dipping!

    Nutrition

    Calories: 139kcal | Carbohydrates: 21g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 473mg | Potassium: 320mg | Fiber: 4g | Sugar: 5g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg
  • Vegetable Dumplings

    Vegetable Dumplings

    These vegetable dumplings are so full of Asian flavor, you won’t be able to stop at just one! Tender wontons are filled with an incredible veggie mixture that’s infused with ginger, soy sauce, sesame oil and garlic. Like a potsticker without the meat!

    Overhead shot of vegetbale dumplings on a serving plate.

    Reasons You’ll Love This Recipe

    • Packed with Flavor: I can never find veggie dumplings at the store, they always have some kind of protien. These are so delicous and fun to make, I’m excited fory ouguys to try them!
    • New Years: I love making Asian food for our New Years Eve celebrations. These dumplings will be the perfect addition to your party!
    • Versatile: They make a great appetizer, side dish or even a light main course. Serve them with ground beef and broccoli, Asian cucumber salad or pork katsu for a complete meal!

    Ingredients Needed for Vegetable Dumplings

    I love buying dumplings frozen for my kids, but I can never find the veggie version. So I decided to make my own. They use simple ingredients with so much flavor. You can find the measurements below in the recipe card.

    • Sesame Oil: This is for cooking the vegetables and adding a nutty taste.
    • Onion: Sautéed for savory depth and a slight caramelized flavor.
    • Shredded Cabbage: For wonderful texture.
    • Shredded Carrot: Provides natural sweetness.
    • Mushrooms: Finely diced mushrooms add heartiness and an earthy flavor.
    • Ginger Paste: Brings a zesty, slightly peppery kick.
    • Minced Garlic: Infuses the filling with warmth and depth.
    • Green Onion: Adds extra flavor and texture.
    • Soy Sauce: Gives the filling a nice savory flavor.
    • Rice Vinegar: Brightens up the flavor of the filling with a touch of acidity.
    • Dumpling Wrappers: Perfectly holds the delicious filling. If you can’t find dumpling wrappers at your local grocery store, you can use wonton wrappers. You will just have to cut them into circles to make the correct shape.
    • Vegetable Oil: Used to cook the dumplings.
    Overhead shot of labeled vegetable dumpling ingredients.

    How to Make Vegetable Dumplings

    Ok, don’t worry about the number of steps, this vegetable dumplings recipe is actually pretty easy. You can do it! Just follow the instructions and I promise you’ll be so proud of yourself!

    1. Sauté the Onion: Heat the sesame oil in a skillet over medium high heat. Add the onion to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.
    2. Cook the Veggies: Add the cabbage, carrot, and mushrooms to the skillet and cook until the vegetables are tender and all the liquid from them has cooked out, about 5-8 minutes.
    3. Add Flavorings: Add in the ginger and garlic and cook for another minute. Remove the vegetables from the skillet, then add them to a bowl.
    4. Prep: To the bowl, add the green onion, soy sauce, and vinegar, then stir to combine. Prepare a clean work station and have a small bowl of water and the wrappers ready to go.

    Vegetabel Dumpling Assembly

    1. Assemble: Take a dumpling wrapper in the palm of your hand, then wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
    2. Fold: Fold the wrapper in half only pinching the center. Make 3 pleats on either side of the center and then pinch the wrapper closed. One side of the wrapper should be smooth and the other side pleated.
    3. Continue to Assemble: Set the finished dumplings aside and then continue with the rest of the wrappers and filling. While assembling, heat the vegetable oil in the same skillet over medium-high heat.
    4. Pan-Fry: Place the assembled dumplings in the pan, fat side down, so the seam is facing up. Leave space between and fry them, undisturbed for 2 minutes.
    5. Steam: Carefully pour about ¼ cup water into the pan with the dumplings and then cover with a lid. Cook the dumplings until the water has evaporated and the bottoms of the dumplings have a golden crust. Remove the cooked vegetable dumplings from the pan and continue cooking the rest until all the dumplings are done.
    Angle shot of the onions cooking in the sesame oil in a skillet.
    ANgle shot of the other veggies added to the onion in the skillet.
    Angle shot of the cooked vegetables with ginger and garlic on top.
    Angle shot of a bowl with the cooked veggies and green onion and soy sauce added in.
    Angle shot of someone holding a dumpling wrapper with some of the filling in the middle.
    Overhead shot of someone holding the dumpling wrapper with filling and crimping the edges.
    Angle shot of completed dumplings on a countertop.
    Angle shot of the vegetable dumplings in a skillet with hot oil.
    Close up shot of a lid on the skillet with the dumplings cooking inside.

    Helpful Tips and Variations

    Here are some tips and variations to help you make your vegetable dumplings turn out just how you like. Or, to just make it even simpler!

    • Folding the Wrappers: If sealing the wrappers with pleats is too difficult you can simply fold the wrapper in half and seal the whole thing flat! 
    • Add Extras: You can add more vegetables or tofu, if you’d like.
    • Dipping Sauce: Try my Potsticker Sauce with this recipe.  
    • Shape of Wrappers: If you can’t find round wonton or dumpling wrappers buy the square ones and cut them into rounds.

    Overhead shot of the vegetable dumplings on a serving plate.

    Storing Leftover Vegetable Dumplings

    The great thing about these dumplings is they keep fresh for days. They can also be frozen for longer storage!

    • In the Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. 
    • In the Freezer: You can assemble the dumplings, freeze them, and cook them later! Follow the same cooking instructions, this will take longer since they will be frozen. Store frozen wontons in an airtight container for up to 2 months. 

    Close up whot of someone using chopsticks to dip a vegetable dumpling into some sauce.

    More Asian-Inspired Recipes

    We love Asian food in my house! Here is a full list of Asian recipes and a few below that we enjoy all the time!

    Print

    Vegetable Dumplings

    These vegetable dumplings are so full of Asian flavor, you won’t be able to stop at just one! Tender wontons are filled with an incredible veggie mixture that's infused with ginger, soy sauce, sesame oil and garlic. Like a potsticker without the meat!
    Course Dinner, Main Course
    Cuisine Asian, Asian American
    Keyword dumplings, Pot Stickers, vegetable dumpling recipe, vegetable dumplings
    Prep Time 20 minutes
    Cook Time 20 minutes
    assembly 20 minutes
    Total Time 1 hour
    Servings 20 dumplings
    Calories 40kcal
    Author Alyssa Rivers

    Ingredients

    • 1 tablespoon sesame oil
    • 1 cup minced onion, about 1 small onion
    • 1 ½ cups shredded cabbage, about ¼ cabbage
    • 1 cup shredded carrot, about 1 large carrot
    • 1 cup finely diced mushrooms
    • 1 tablespoon ginger paste
    • 1 tablespoon minced garlic
    • 2 tablespoons minced green onion
    • 1 teaspoon soy sauce
    • 1 teaspoon rice vinegar
    • About 20 wonton wrappers, round or square cut into rounds
    • 3 tablespoons vegetable oil

    Instructions

    • Heat the sesame oil in a skillet over medium-high heat. Add the onion to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.
    • Add the cabbage, carrot, and mushrooms to the skillet and cook until the vegetables are tender and all the liquid from them has cooked out, about 5-8 minutes.
    • Add in the ginger and garlic and cook for another minute. Remove the vegetables from the skillet and add them to a bowl.
    • To the bowl add the green onion, soy sauce, and vinegar. Stir to combine well. Prepare a clean workstation with a small bowl of water and the wrappers.
    • Take a dumpling wrapper in your hand and wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
    • Fold the wrapper in half only pinching the center. Make 3 pleats on either side of the center and pinch the wrapper closed. One side of the wrapper should be smooth and the other side pleated.
    • Set the assembled dumpling aside and continue with the rest of the wrappers and filling. Heat the vegetable oil in the same skillet over medium-high heat.
    • Place the assembled dumplings in the pan, fat side down, leaving space between, so the seam is facing up, and fry them, undisturbed, for 2 minutes.
    • Carefully pour about ¼ cup water into the pan with the dumplings and cover with a lid. Cook the dumplings until the water has evaporated and the bottoms of the dumplings have a golden crust.
    • Remove the cooked dumplings from the pan and continue cooking the rest until all the dumplings are done.

    Nutrition

    Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 23mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1081IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 0.1mg
  • Loaded Scalloped Potatoes

    Loaded Scalloped Potatoes

    Loaded scalloped potatoes are rich, creamy, and “loaded” with flavor! This recipe combines tender potatoes baked to perfection in a velvety sauce topped with crispy bacon, green onions, and melty cheese.

    Overhead shot of loaded scalloped potatoes in a baking dish.

    Reasons You’ll Love This Recipe

    • Easy to Make: The hardest part about this recipe is slicing up the potatoes and then waiting for them to finish cooking. Other than that, it’s a breeze!
    • Budget-Friendly: All of the ingredients you need to make this recipe are simple and won’t break the bank! You can serve it with my cast iron pork chops for a full meal!
    • Comfort Food: This recipe combines two comfort foods into one. The essence of the classic scalloped potato dish topped with loaded baked potato toppings.

    Ingredients Needed For Loaded Scalloped Potatoes

    These are a family staple in my home. My kids love them, so I make them as a side all the time. They go well with everything, and I usually have everything on hand. Scroll to the bottom of the post for exact measurements.

    • Russet Potatoes: I like using russet potatoes because they have the best tender texture and absorb flavors so well!
    • Salted Butter: Helps create the roux that thickens the sauce.
    • All Purpose Flour: Thickens the sauces.
    • Milk: Makes the sauce spreadable and absorb into the potatoes.
    • Sour Cream: Adds a nice tangy flavor and smooth, creamy texture.
    • Bacon Crumbles: The star of the show that makes these scalloped potatoes loaded with flavor.
    • Sliced Green Onions: Gives the dish the best sweet onion flavor that is the perfect contrast to the cheese and sour cream.
    • Cheddar Cheese: Perfectly melty and cheesy within the dish and on top.
    • Salt and Black Pepper: To taste.
    Overhead shot of labeled loaded scalloped potatoes ingredients.

    How to Make Loaded Scalloped Potatoes

    This is a simple recipe to follow. This is a great recipe to prep everything in advance and then throw it in the oven when you’re ready to eat. Follow the steps below.

    1. Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 2-quart casserole dish with pan spray and set aside. Peel and slice the potatoes thin, about ¼-inch thick, with either a mandoline or a sharp knife. Add the potato slices to a bowl of cold water and set aside.
    2. Whisk: In a small pan, melt the butter over medium heat and then whisk in the flour. Let this cook for 2-3 minutes before whisking in the milk and sour cream.
    3. Cook: Reduce the heat and cook for 8-10 minutes, whisking frequently until the sauce has thickened enough to coat the back of a spoon.
    4. Melt: Whisk in 2 cups of the cheddar cheese and cook over low heat until the cheese is fully melted.
    5. Stir: Add most of the bacon crumbles and green onions, reserving only enough of each to sprinkle over the top. Season with salt and pepper to taste.
    6. Dry: Drain the potatoes and dry them a bit with paper towels or a clean kitchen towel. Add the potatoes and the sauce to a large, clean bowl and toss until the potatoes are evenly coated.
    7. Arrange: Transfer the potato mixture to the baking dish, arranging them as necessary to ensure they sit in even layers.
    8. Bake: Top with the remaining 1 cup of cheddar cheese and the reserved bacon. Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork-tender and the top is starting to brown. Sprinkle with the reserved green onions before serving.
    Overhead shot of potato slices in a bowl of cold water.
    Overhead shot of butter and flour cooking in a pan on the stove.
    Angel shot of someone whisking the milk and sour cream into the roux.
    Angle shot of someone whisking the cheese into the sauce.
    Overhead shot of someone whisking in the bacon and green onions into the sauce.
    Overhead shot of the cheesy sauce poured over the sliced potatoes.
    Overhead shot of the potatoes and sauce spread into a baking dish.
    Overhead shot of cheese and bacon sprinkled over the top of the potatoes and sauce.

    Loaded Scalloped Potatoes Tips and Variations

    This is a great recipe for your gluten-free friends and family. You will just have to switch up the thickening agent from flour to cornstarch. Here are a few more ideas of how you can change things up to suit your tastes.

    • Potato Type: I prefer russet potatoes with this recipe, but you can use Yukon gold or red potatoes if you would like.
    • Patting Dry: You don’t HAVE to pat the potatoes dry before arranging them in the baking dish, but I found it helpful to avoid having too runny of a sauce.
    • Gluten-Free Option: You can make this a gluten-free recipe by omitting the flour completely. Instead of cooking the butter with the flour, skip the flour addition and move right to add in the milk and sour cream. Mix two tablespoons of cornstarch with three tablespoons of water to make a slurry, then whisk it into the milk mixture and continue with step 4, cooking until the sauce is thickened. Complete the loaded scalloped potatoes recipe as directed.
    • Cheese: Shred your own cheddar cheese! The pre-shredded cheese has a coating on it to prevent clumping, which also prevents it from melting smoothly. I also recommend using mild or medium cheddar since these melt better than sharp or extra sharp cheddar.
    • Precooked Bacon: Make things easier by using precooked bacon or bacon bits! You can cook your own and crumble it, but I find the precooked kind to be my favorite for recipes that call for cooked bacon.

    Angle shot of someone scooping out a serving of loaded scalloped potatoes.

    Make Ahead and Leftover Instructions

    • Leftovers: Store leftover loaded scalloped potatoes in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave for a minute or so. Or cover the entire dish in foil and bake at 350 degrees Fahrenheit for 30-45 minutes until the center reaches 165 degrees Fahrenheit.
    • Make Ahead: You can assemble the scalloped potatoes in the baking dish the night before you plan to serve it. Cover tightly with plastic wrap or foil and store in the fridge. When you are ready to bake, replace the plastic wrap with foil and bake as directed. Add about 20 minutes to the baking time before removing the foil and baking uncovered for the suggested length of time.

    Overhead shot of plated loaded scalloped potatoes.

    Delicious Loaded Potato-Inspired Recipes

    Print

    Loaded Scalloped Potatoes

    Loaded scalloped potatoes are rich, creamy, and "loaded" with flavor! This recipe combines tender potatoes baked to perfection in a velvety sauce topped with crispy bacon, green onions, and melty cheese.
    Course Side Dish
    Cuisine American
    Keyword bacon cheddar scalloped potatoes, Loaded Potatoes Au Gratin, Loaded Scalloped Potatoes, Loaded Scalloped Potatoes Recipe
    Prep Time 35 minutes
    Cook Time 1 hour
    Total Time 1 hour 35 minutes
    Servings 8 servings
    Calories 535kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 325 degrees Fahrenheit. Spray a 2-quart casserole dish with pan spray and set aside.
    • Peel and slice the potatoes thin, about ¼-inch thick, with either a mandoline or a sharp knife. Add the potatoes to a bowl of cold water and set aside.
    • In a small pan, melt the butter over medium heat and then whisk in the flour. Let this cook for 2-3 minutes before whisking in the milk and sour cream.
    • Reduce the heat and cook for 8-10 minutes, whisking frequently, until the sauce has thickened enough to coat the back of a spoon.
    • Whisk in 2 cups of the cheddar cheese and cook over low heat until the cheese is fully melted. Add most of the bacon crumbles and green onions, reserving only enough of each to sprinkle over the top. Season with salt and pepper to taste.
    • Drain the potatoes and dry them a bit with paper towels or a clean kitchen towel. Add the potatoes and sauce to a large, clean bowl and toss until the potatoes are evenly coated.
    • Transfer the potato mixture to the baking dish, arranging them as necessary to ensure they sit in even layers. Top with the remaining 1 cup of cheddar cheese and the reserved bacon.
    • Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork-tender and the top is starting to brown. Sprinkle with the reserved green onions before serving.

    Nutrition

    Calories: 535kcal | Carbohydrates: 36g | Protein: 22g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 759mg | Potassium: 659mg | Fiber: 4g | Sugar: 4g | Vitamin A: 929IU | Vitamin C: 8mg | Calcium: 427mg | Iron: 2mg
  • Crockpot Mississippi Meatballs

    Crockpot Mississippi Meatballs

    Crockpot Mississippi meatballs make the best little appetizer or side dish. The flavorful pepperoncini peppers mixed with the au jus and ranch seasoning packets with delectable butter make the most amazing sauce, and the tender meatballs perfectly soak that up.

    Overhead shot of crockpot Mississippi meatballs .

    Reasons You’ll Love This Recipe

    • Easy to Make: This is a great recipe to make when you need a fun, delicious appetizer. Just throw everything in the crockpot, step back, and let the slow cooker do the work for you!
    • Flavor: I love the combination of the ranch and au jus packets with the pepperoncini. Try it in this Mississippi pot roast and my Mississippi chicken.
    • Game Day: These little balls of flavor are perfect to serve for the next big game, family get together, or potluck!

    Ingredients for Crockpot Mississippi Meatballs

    You only need to pick up a few ingredients for this tasty little appetizer. If you already have these items, you will be amazed at how quickly they come together. Scroll to the bottom of the post for exact measurements.

    • Frozen Meatballs: The easiest way is to use store bought frozen meatballs. You can make your own homemade meatballs and use whatever kind of meat you prefer. I enjoy beef with this recipe.
    • Packet of Au Jus Gravy Mix: Adds a bold beef flavor that enhances the meatballs.
    • Ranch Seasoning Mix: Provides lots of herbal flavor. You can make your own ranch dressing mix.
    • Jar Sliced Pepperoncini Peppers: Give the dish a little bit of heat. Not spicy, just a kick of flavor.
    • Water: Creates the base for the sauce.
    • Butter: Adds a rich depth of flavor to the sauce.
    Overhead shot of labeled ingredients.

    How to Make Crockpot Mississippi Meatballs

    You will love how quickly you can get everything into the crockpot, set it, and forget it! The nice thing is that the meat is already cooked. You’re basically just warming everything up together and creating a beautiful flavor pallet.

    1. Add: Place the frozen meatballs in the bottom of a crockpot, then sprinkle the au jus gravy mix and the ranch mix over the meatballs.
    2. Combine: Next, you’ll pour the pepperoncini peppers into the pot, then add the pepperoncini juice and water over the meatballs and seasonings.
    3. Cook: Place the diced butter over the contents of the crockpot, then cover and cook on LOW for 3-4 hours. Stir the meatballs every 30 minutes or so to keep them from burning. When the crockpot Mississippi meatballs are heated through, serve them on their own or over potatoes.
    Angle shot of frozen meatballs with seasoning packets sprinkled over the top in a crockpot.
    Angle shot of pepperoncini peppers, juice, and water poured over the seasoned meatballs in the crock pot.
    Angle shot cubed butter on tope of the peppers and seasoned meatballs.

    Mississippi Meatball Tips and Variations

    Making crockpot Mississippi meatballs will become your new favorite. Here are some tips and ideas to help you make them just how you like.

    • Too Spicy? If you want to reduce the heat of these meatballs, replace the pepperoncini juice with water. 
    • Meatballs: You can use frozen or freshly made meatballs for this recipe. I recommend cooking the meatballs first in an oven or skillet until mostly cooked through before adding them to the crockpot so they keep their shape. 
    • Stovetop Instructions: This recipe can be made on the stove; simply place all the ingredients in a large pot, and then cook them over medium heat.. Cook the meatballs and gravy, stirring occasionally, until the meatballs are heated through.
    • Make it Thicker: Make a slurry of 2 tablespoons cornstarch and 2 tablespoons water, then whisk the slurry into the sauce after the meatballs finish cooking.

    Close up shot of crockpot Mississippi meatballs in a wooden serving spoon.

    How to Properly Store Leftover Meatballs

    These crockpot Mississippi meatballs are even better the next day. Here is how to properly store them so you can enjoy them through the week.

    • Refrigerator: Store the leftovers in an airtight container in the fridge for up to 4 days. 
    • Freezer: Store in the freezer for up to 2 months. You can reheat the frozen leftovers in a crockpot on LOW for 2-3 hours until thawed and heated through.

    Close up shot of a gold fork with a crockpot Mississippi meatball skewered on the end.

    More Easy Meatball Recipes To Try

    If you’re like me, then I know you love a good meatball recipe. I love how easy they are to eat and dish up to a crowd. Here are a few of my favorite recipes.

    Print

    Crockpot Mississippi Meatballs

    Crockpot Mississippi meatballs make the best little appetizer or side dish. The flavorful pepperoncini mixed with the au jus and ranch seasoning packets with delectable butter makes the most amazing sauce. It's perfectly soaked up by the tender meatballs.
    Course Main Course
    Cuisine American
    Keyword crock pot mississippi meatballs, crockpot mississippi meatballs, mississippi meatballs, slow cooker mississippi meatballs
    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Servings 4 people
    Calories 205kcal
    Author Alyssa Rivers

    Equipment

    • crockpot

    Ingredients

    • 1 (26-ounce) bag frozen meatballs
    • 1 packet au jus gravy mix
    • 1 packet ranch seasoning
    • 1 16-ounce jar sliced pepperoncini peppers
    • ½ cup water
    • ½ cup butter, diced

    Instructions

    • Place the frozen meatballs in the bottom of a crockpot. Sprinkle the au jus gravy mix and the ranch mix over the meatballs.
    • Pour the pepperoncini peppers, their juice, and the water over the meatballs and seasonings.
    • Place the diced butter over the contents of the crockpot. Cover and cook on LOW for 3-4 hours. Stir the meatballs every 30 minutes or so to keep them from burning.
    • When the meatballs are heated through, serve them on their own or over potatoes.

    Nutrition

    Calories: 205kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 204mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 718IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.02mg
  • Lion House Rolls

    Lion House Rolls

    Lion House Rolls are the best dinner rolls for holiday meals or any occasion. These buttery, super-soft rolls are the perfect vehicle for soaking up delicious soups, sauces, and gravies.

    Close up shot of someone spreading butter on top of a lion house roll.

    Reasons You’ll Love This Recipe

    • Flavor: Lion House Rolls are some of the most iconic dinner rolls made legendary by the Lion House Pantry Restaurant in Salt Lake City, Utah. They are soft, buttery, melt-in-your-mouth delicious.
    • Dinner Rolls: Dinner rolls are sometimes an afterthought but to me good dinner rolls can really add to the meal. Try these Parker House Rolls or these Texas Roadhouse Rolls.

    Homemade Lion House Rolls Ingredients

    The foundation of these rolls consists of flour, milk, and butter, creating a soft, buttery texture and rich flavor. These ingredients are likely staples in your pantry. For precise measurements, refer to the bottom of the post.

    • Whole Milk: Used to activate the yeast and also a little bit in the egg wash. Whole milk is preferred, but you can use 2% milk.
    • Butter: Use softened unsalted butter for the dough and melted salted butter to brush on the rolls after baking.
    • Granulated Sugar: Feeds the yeast and adds sweetness to the dough. If you prefer your dinner rolls to be saltier, you can reduce the amount of sugar.
    • Active dry yeast: Makes the dough rise. You could also use the same amount of instant yeast, 2 1/4 teaspoons.
    • Egg: Used as a binding agent to give the rolls structure, moisture, and a rich depth of flavor.
    • Flour: All-purpose flour is fine in this recipe.
    • Salt: Enhances the flavors.
    Overhead shot of labeled ingredients.

    How to Make Lion House Rolls

    These classic dinner rolls are simple to make, with easy steps that deliver bakery-quality results. Whether served fresh from the oven or saved for later, they are sure to become a family favorite.

    Dough

    1. Combine: Add the warmed milk, yeast, and sugar to the bowl of a stand mixer, cover it with a towel, and let it rest for about 5 minutes. The mixture should become frothy.
    2. Mix: When the yeast is ready, add 1/2 cup of softened butter, egg, 3 cups of flour, and salt. Fit the mixer with the dough hook attachment and mix at medium-low speed until the dough begins to come together.
    3. Mix: As the dough comes together, you may need to add more flour. Start with a few tablespoons at a time until the dough begins to pull away from the bowl. When the dough is formed, increase medium speed and mix for an additional 3-4 minutes.
    4. Let Rise: Lightly oil a large bowl with butter or vegetable oil. Add the dough to the bowl, cover, and let it rest for about an hour until it doubles in size. While the dough rests, line a baking sheet with parchment paper and prepare a clean work surface where the dough can be rolled out.
    Overhead shot of milk and yeast in a mixing bowl.
    Angle shot of dough being mixed in a stand mixer.
    Angle shot of ingredients added to a mixing bowl, and someone added flour one tablespoon at a time.
    Overhead shot of lion house rolls dough in a greased bowl.

    Rolls

    1. Roll: When the Lion House roll dough is doubled in size, dump it onto a lightly floured surface. Roll the dough into a 12×15-inch rectangle. Brush the melted butter onto the surface of the dough slab.
    2. Cut: Cut the slab into four sections, in half vertically and then horizontally. Then, cut each of these quarters into three rectangles. They should be about 2 ½x6-inches.
    3. Shape: Roll the little rectangles up and place them, seam side down, on the parchment-lined baking sheet about 2 inches apart. Cover and let the rolls rise for 45 minutes to 1 hour. The rolls should be larger and fluffy but not touching. While the rolls rise, preheat the oven to 375 degrees Fahrenheit. When the rolls are ready, bake them for 15-20 minutes until they are golden brown. Remove the rolls from the oven and brush the tops with additional butter.
    Overhead shot of rectangular slap of rolled out dough with butter smothered on top.
    Overhead shot of rectangular dough cut into fourths and then one of the fourth cut into thirds.
    Angle shot of rolled dough on a baking sheet.

    Lion House Rolls Tips and Variations

    For those looking to customize their Lion House Rolls, there are plenty of tips and variations to explore. Read on for suggestions to elevate your baking and make these rolls uniquely yours!

    • Yeast: I use active dry yeast in my recipe, but you can use instant yeast. If you use instant yeast you don’t need to activate it, skip the first step and just add all the ingredients to the mixer and mix.
    • Flour: Take care not to add too much flour, the dough needs to be soft, it should pull away from the mixer and be easy to work with but not dry or tough. 

    Side shot of a stack of lion house rolls.

    Make Ahead and Storing Dinner Rolls

    Here are some helpful suggestions for storing, preparing, and freezing Lion House Rolls to keep them fresh and convenient for later use.

    • Storage: Store completely cooled rolls in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 2 months.
    • Freeze: You can assemble the rolls, place them on the baking sheet, and freeze them. Once the rolls are frozen transfer them to a Ziploc bag and store the un-baked rolls for up to 3 months. 
    • Bake from Frozen: To thaw the frozen rolls, remove them from the freezer, place them on a parchment-lined baking sheet at room temperature, cover and let them thaw, and then rise to nearly doubled in size. Bake like normal. 

    Angle shot of stacked lion house rolls.

    More Dinner Roll Recipes to Try

    Dinner rolls make my family happy. Everyone can always have a roll if they don’t like what you have made for the main. Here are a few of my favorite recipes for you to try.

    Print

    Lion House Rolls

    Lion House Rolls are buttery and super soft, the perfect vehicle to soak up delicious soups, sauces and gravies. Your family will love them!
    Course Bread, Side Dish
    Cuisine American
    Keyword dinner rolls, lion house rolls, rolls
    Prep Time 15 minutes
    Cook Time 20 minutes
    Proofing Time 2 hours
    Total Time 2 hours 35 minutes
    Servings 12 rolls
    Calories 222kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add the warmed milk, yeast, and sugar to the bowl of a stand mixer, cover with a towel, and let it rest for about 5 minutes, the mixture should become frothy.
    • When the yeast is ready, add 1/2 cup of softened butter, egg, 3 cups of flour, and salt. Fit the mixer with the dough hook attachment and mix at medium-low speed until the dough begins to come together.
    • As the dough comes together, you may need to add more flour; start with a few tablespoons at a time until the dough begins to pull away from the bowl. When the dough is formed, increase the speed to medium and mix for an additional 3-4 minutes.
    • Lightly oil a large bowl with butter or vegetable oil. Add the dough to the bowl, cover, and let it rest for about an hour until it doubles in size. While the dough rests, line a baking sheet with parchment paper and prepare a clean work surface where the dough can be rolled out.
    • When the dough is doubled in size, dump it onto a lightly floured surface. Roll the dough into a 12×15-inch rectangle. Brush the melted butter onto the surface of the dough slab.
    • Cut the slab into four sections, in half vertically and then horizontally. Then, cut each of these quarters into three rectangles. They should be about 2 ½x6-inches.
    • Roll the little rectangles up and place them, seam side down, on the parchment-lined baking sheet about 2 inches apart. Cover and let the rolls rise for 45minutes-1 hour. The rolls should be larger and fluffy but not touching.
    • While the rolls rise, preheat the oven to 375 degrees Fahrenheit. When the rolls are ready, bake them for 15-20 minutes until they are golden brown. Remove the rolls from the oven and brush the tops with additional butter.

    Notes

    Originally Posted December 9, 2020

    Updated December 16, 2024

    Nutrition

    Calories: 222kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 310mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Vitamin A: 309IU | Calcium: 39mg | Iron: 1mg
  • Cranberry Pretzel Salad

    Cranberry Pretzel Salad

    Make this festive cranberry pretzel salad for the holidays! The salty pretzel crust is the perfect balance to the sweet and creamy layers. Cranberry sauce gives it a pop of tartness and makes it holiday-ready!

    Close view of a slice of cranberry pretzel salad on a plate.

    Reasons You’ll Love This Recipe!

    • Holiday Side Dish or Dessert: If you’re looking for a festive recipe to serve at the holidays, this is it! It’s perfect as a side dish or a dessert and everyone will devour it!
    • Sweet and Salty: Cranberry pretzel salad is sweet and salty with a bit of tartness. The flavors compliment each other perfectly and it’s an explosion of yumminess in every bite!
    • Make Ahead: The holiday season can be busy! Get ahead of the game and prepare this 1-2 days in advance! It frees up more time that you can spend with your loved ones.

    Ingredients in Cranberry Pretzel Salad

    Cranberry pretzel salad uses simple ingredients to make a festive fruity side dish! Adding cranberry sauce adds to the flavors of the holiday season. You can find the exact measurements in the recipe card below.

    • Pretzels: Crushed pretzels make the perfect salty base to this sweet salad!
    • Brown Sugar: Helps to slightly sweeten the crust.
    • Butter: Binds the sugar and pretzels together.
    • Instant Raspberry Gelatin: You can also use 2 (3-ounce) boxes cranberry gelatin…if you can find it!
    • Cranberry Sauce: Just 1 can of cranberry sauce!
    • Cream Cheese: The base to the creamy layer that adds a bit of tang.
    • Granulated Sugar: Sweetens the creamy layer.
    • Whipped Topping: Cool Whip is convenient to use but feel free to make homemade whipped cream if you prefer.
    Ingredients labeled to make cranberry pretzel salad.

    How to Make Cranberry Pretzel Salad

    This sweet and creamy cranberry pretzel salad is the perfect side dish or dessert for any holiday meal! It’s great for making ahead of time and easy to put together. Your family will love this cranberry version of the infamous pretzel salad!

    1. Combine Crust Ingredients: Preheat the oven to 350 degrees Fahrenheit. Combine the crushed pretzels, brown sugar, and melted butter in a mixing bowl.
    2. Bake Crust: Press the mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake for 8 minutes, remove it from the oven, and let it cool completely.
    3. Prepare the Jello Layer: While the crust is baking, make the jello according to the package directions, stirring in the can of cranberry sauce. Let the jello sit at room temperature for an hour or so until it has cooled.
    4. Mix the Sugar and Cream Cheese: Meanwhile, beat the cream cheese and sugar together with a hand mixer in a large bowl until creamy.
    5. Fold in the Cool Whip: Fold in the Cool Whip until fully combined.
    6. Spread on Cream Cheese Layer and Chill: Spread the cream cheese mixture over the top of the pretzel crust. Spread completely to the edges so the jello won’t leak through. Chill in the fridge while the jello is cooling down.
    7. Pour on the Jello Layer and Refrigerate: Slowly pour the cooled jello mixture over the chilled cream cheese layer. Carefully move around the pieces of cranberry as desired to distribute them evenly. Refrigerate for 4 hours or overnight before serving. Top with a dollop of whipped topping and a cranberry for garnish, if desired!
    First photo of the crushed pretzels, brown sugar, and melted butter in a bowl.
    Second photo of the pretzel crust pressed into a baking dish.
    Third photo of the jello prepared in a bowl.
    Fourth photo of the cream cheese layer mixed.
    Fifth photo of the whipped topping folding into the cream cheese layer.
    Sixth photo of the cream cheese layer spread over the crust.
    Seventh photo of the jello poured over the cream cheese layer.

    Tips For Success

    Follow my tips and ideas for making this cranberry pretzel salad a success! I have some great ideas to make it just the way you like it!

    • Whipped Topping: To use real whipped cream instead of whipped topping, whip 1 1/2 cups of cold heavy whipping cream and three tablespoons of powdered sugar to medium-stiff peaks. Use as directed in the recipe card in place of the whipped topping.
    • Jello Flavor: If you can find the seasonal cranberry-flavored jello, go ahead and use two 3-ounce boxes of it in place of the raspberry jello! You may use cherry or strawberry jello instead.
    • Cranberry Sauce Tips: If you don’t want whole cranberries in the jello, I recommend blending the whole berry sauce until smooth instead of using a can of jellied cranberry sauce. The whole cranberries contain a lot of pectic, which helps the jello set up even with the added fruit.
    • Add Spices: If you like spiced cranberries, try adding a pinch or two of cinnamon, nutmeg, and a tiny pinch of cloves!

    Close side view of a spatula lifting a slice of cranberry pretzel salad from the baking dish.

    Storing Cranberry Pretzel Salad

    This is a great recipe to make ahead of time! Perfect for the busy holiday season. Keep it in the refrigerator until you’re ready to serve it to your guests!

    • In the Refrigerator: This can be kept for up to three days in the refrigerator, covered tightly with plastic wrap.
    • Make in Advance: Cranberry pretzel salad is best when made at least 1 day in advance. It needs at least 4 hours to set up but overnight is even better!

    Close top view of cranberry pretzel salad in a baking dish with dollops of whipped cream on top.

    Craving More Cranberry Recipes?

    Cranberry is such a versatile ingredient for so many holiday recipes! I have some fun and tasty cranberry appetizers, side dishes, and desserts for you to try. Your family and guests will fall in love with cranberries!

    Print

    Cranberry Pretzel Salad

    Make this festive cranberry pretzel salad for the holidays! The salty pretzel crust is the perfect balance to the sweet and creamy layers. Cranberry sauce gives it a pop of tartness and makes it holiday-ready!
    Course Appetizer, Dessert
    Cuisine American
    Keyword Cranberry Jello, cranberry jello dessert, cranberry pretzel salad, cranberry pretzel salad recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    chill time 4 hours
    Total Time 4 hours 20 minutes
    Servings 16 servings
    Calories 182kcal
    Author Alyssa Rivers

    Ingredients

    • 2 ½ cups pretzels, crushed
    • 3 tablespoons brown sugar
    • ¾ cups butter, melted
    • 1 (6-ounce) box instant raspberry gelatin, or 2 (3-ounce) boxes cranberry gelatin
    • 1 (14-ounce) can whole berry cranberry sauce
    • 1 (8-ounce) package cream cheese
    • 1 cup granulated sugar
    • 1 (8-ounce) container whipped topping, thawed

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Combine the crushed pretzels, brown sugar, and melted butter in a mixing bowl.
    • Press the mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake for 8 minutes, remove it from the oven, and let it cool completely.
    • While the crust is baking, make the jello according to the package directions, stirring in the can of cranberry sauce. Let the jello sit at room temperature for an hour or so until it has cooled.
    • Meanwhile, beat the cream cheese and sugar together with a hand mixer in a large bowl until creamy.
    • Fold in the cool whip until fully combined.
    • Once the jello has cooled, carefully pour it over the chilled cream cheese layer. Carefully move around the pieces of cranberry as desired to distribute them evenly.
    • Refrigerate for 4 hours or overnight before serving. Top with a dollop of whipped topping and a cranberry for garnish, if desired!

    Nutrition

    Calories: 182kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 225mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 267IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg