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  • Peasant Bread

    Peasant Bread

    Make soft homemade bread without any kneading! This easy peasant bread recipe only uses 6 ingredients to make two perfect loaves of bread. Fluffy on the inside with a buttery golden crust on the outside.

    There’s nothing like warm homemade bread from the oven! You will love how easy and soft this peasant bread is. For more delicious bread recipes, you should try my Grandma’s homemade bread, this cheesy garlic bread, or my classic sourdough bread.

    Close side view of sliced peasant bread on a cooling rack.

    What is Peasant Bread?

    Peasant bread is artisan bread made EASY! All thanks to European peasants who first started this method. It’s an everyday bread recipe that your whole family will devour. With minimal and simple ingredients, you can have warm bread any day of the week. Simply combine the wet and dry ingredients, allow the dough to rise, and easily bake in glass bowls. This fun way of making peasant bread will be your new favorite method!

    No-knead bread is the best way to make bread! That’s why I love this peasant bread recipe. For another great no-knead bread recipe, you have to try this miracle bread next! Then make this homemade honey butter and strawberry jam to enjoy with your bread. SO YUMMY!

    Peasant Bread Ingredients

    This peasant bread recipe only uses 6 ingredients! Simple ingredients that you most likely already have on hand. You’ll love how easy it is to make this homemade bread. Follow the recipe card below for exact measurements.

    • Warm Water: Lukewarm water is key in helping the yeast to activate.
    • Honey: The slight sweetness to this bread is so tasty!
    • All-Purpose Flour: I use all-purpose flour in this recipe, but see my tips below for using whole wheat flour.
    • Instant Yeast: Instant yeast helps the dough to rise faster!
    • Salt: Salt helps flavor the dough.
    • Softened Butter: Use softened butter to grease the bowls and the top of the loaf.

    Peasant Bread Recipe

    Peasant bread is the easiest bread to make because it doesn’t require any kneading! Follow the recipe card and tips below for everything you need to know before making this recipe.

    1. Grease the Bowls: Grease 2, 1-quart oven-safe bowls with the softened butter on the bottom and sides of the bowl then set aside. I used my Pyrex bowls!
    2. Mix Wet and Dry Ingredients: In a medium bowl, mix the water and honey. In a separate large bowl whisk together the flour, yeast, and salt.
    3. Combine Wet and Dry Ingredients: Pour the water and honey mixture into the dry ingredients and mix by hand using a wooden or silicone spoon or spatula. Mix until all the wet ingredients have been absorbed and a loose shaggy dough has formed.
    4. Rise the Dough: Cover and let the dough rest for 45 minutes to an hour, until the dough has doubled in size.
    5. Preheat Oven: While the dough is resting, preheat the oven to 425 degrees Fahrenheit.
    6. Divide and Proof the Dough: Once the dough has doubled in size, fold the dough in on itself and split it in half. Place both halves in each prepared bowl. Cover the bowls with a tea towel. Allow the dough to proof until it reaches the rim of the bowl. About 20-30 minutes.
    7. Bake: Brush the tops of the bread dough with butter. Place the bowls with the proofed loaves right into the oven. Bake for 15 minutes. Reduce the heat to 375 degrees Fahrenheit and bake for another 15- 20 minutes.
    8. Cool and Slice: Remove the loaves from the oven and turn them over out of the bowls onto a cooling rack. Allow the loaves to cool for at least 10 minutes before slicing into them.
    First process photo of dry ingredients in a bowl.
    Second process photo of the wet ingredients added to the bowl of dry ingredients.
    Third process photo of the mixed dough in a bowl before it rises.
    Fourth process photo of the peasant bread dough divided into the prepared bowls.

    Peasant Bread Tips and Variations

    Whether you are a bread-making pro or this is your first time making peasant bread, I have some tips that will help everyone! These helpful tips and variations will make your peasant bread a success!

    • Whole Wheat Flour: You can use whole wheat flour in this recipe, replace half of the all-purpose flour with wheat flour and keep an eye on the texture of the dough while you’re mixing it, you may need to use less or more water than normal so start by adding ⅔ of the water from the original recipe and add more as you mix.
    • Sweetener: I like to use honey in my bread but you can use 2 teaspoons of granulated sugar instead.
    • No-Knead Tips: The key to this bread is not handling it the way you would with other breads. You want to handle it as little as possible. When folding the dough after its initial rise, don’t need to form a tight ball. Simply fold it in on all sides then split it in half.
    • Check For Doneness: The loaves should be golden brown. Once the temperature of the inside of the bread reaches 190 degrees Fahrenheit then it’s ready!

    Close side view of the peasant bread baked in a glass bowl.

    Storing Leftovers

    Leftover peasant bread stays fresh in a sealed ziplock bag on the counter. Enjoy it stored at room temperature, or extend the freshness by storing it in in the refrigerator or freezer!

    • At Room Temperature: Store the cooled bread in an airtight container at room temperature for up to 4 days.
    • In the Refrigerator: Place the bread in an airtight container and store it in the fridge for up to 1 week!
    • In the Freezer: You can freeze the baked bread! I like to slice it first, then place it in a freezer bag and freeze it for up to 2 months.

    Top view of a loaf of peasant bread on a cooling rack.

    Try Making Delicious Rolls

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    Peasant Bread

    Make soft homemade bread without any kneading! This easy peasant bread recipe only uses 6 ingredients to make two perfect loaves of bread. Fluffy on the inside with a buttery golden crust on the outside.
    Course Bread
    Keyword easy peasant bread
    Prep Time 1 hour 30 minutes
    Cook Time 40 minutes
    Total Time 2 hours 10 minutes
    Servings 2 loaves
    Calories 975kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups warm water
    • 2 tablespoons honey
    • 4 cups all purpose flour
    • 1 package instant yeast 2 ¼ teaspoons
    • 2 teaspoons salt
    • Softened butter for greasing bowls and loaf

    Instructions

    • Grease 2, 1-quart oven-safe bowls with the softened butter on the bottom and sides of the bowl and set aside.
    • In a medium bowl, mix the water and honey. In a separate large bowl whisk together the flour, yeast, and salt.
    • Pour the water and honey mixture into the dry ingredients and mix by hand using a wooden or silicone spoon or spatula. Mix until all the wet ingredients have been absorbed and a loose shaggy dough has formed.
    • Cover and let the dough rest for 45 minutes to an hour, until the dough has doubled in size.
    • While the dough is resting, preheat the oven to 425 degrees Fahrenheit.
    • Once the dough has doubled in size, fold the dough in on itself and split it in half. Place both halves in each buttered bowl. Cover the bowls and let the dough proof until they reach the rim of the bowls. About 20-30 minutes.
    • Brush the tops of the loaves with butter then place the bowls with the proofed loaves right into the oven. Bake for 15 minutes. Reduce the heat to 375 degrees Fahrenheit and bake for another 15- 20 minutes. The loaves should be golden brown. Once the temperature of the inside of the bread reaches 190 degrees Fahrenheit then it's ready!
    • Remove the loaves from the oven and turn them over out of the bowls onto a cooling rack. Allow the loaves to cool for at least 10 minutes before slicing into them.

    Nutrition

    Calories: 975kcal | Carbohydrates: 208g | Protein: 26g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 2343mg | Potassium: 284mg | Fiber: 7g | Sugar: 18g | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 12mg
  • Air Fryer Empanadas

    Air Fryer Empanadas

    Empanadas made easy by cooking them in the air fryer and using premade pie crusts for the dough! Filled with flavorful ground beef and tender vegetables, you won’t be able to keep yourself from reaching for another.

    Empanadas are so tasty and satisfying to eat! If you’re looking for more delicious handheld snacks, try arepas or pupusas next!

    Air fryer empanadas on a serving dish. One is broken in half so you can see the filling.

    Air Fryer Empanada Recipe

    Homemade empanadas are the best. But you know I’m all about ease, so making them in the air fryer is the way to go. These air fryer empanadas are still hearty and cooked to golden-brown perfection, the only difference is that there’s no frying them in oil and they cook up in 10 minutes!

    And if you’re not already convinced, this recipe uses premade pie crust for the dough. In other words, even easier prep! It gets packed full with a tasty mixture of seasoned ground beef and veggies that you won’t be able to get enough of.

    Ingredient List

    Packed with savory ground beef, tender potatoes, and vibrant veggies, these empanadas offer a burst of flavor in every bite. And the best part? You can customize the filling to your heart’s content! Add more spice, swap the peas for corn, or throw in your favorite shredded cheese.

    • Diced Potatoes: Cooked until tender, they add a fluffy base and heartiness to the filling.
    • Lean Ground Beef: The main protein source of the air fryer empanadas. Feel free to substitute with chicken, turkey, or pork.
    • Vegetables: I added a mixture of yellow onion, red bell pepper, frozen peas, and minced garlic to the empanada filling.
    • Spices: Paprika, cumin, oregano, and chili powder bring warmth, depth, and a touch of heat.
    • Tomato Paste: Concentrated tomato flavor that thickens the filling.
    • Beef Broth: Adds moisture and depth of flavor. Vegetable broth or chicken broth will also work!
    • Premade Pie Crusts: Saves time and effort, choose your favorite brand or homemade recipe.
    • Egg Whites and Water: Combined to make an egg wash, it helps seal the empanadas and gives them a golden brown shine.

    How to Make Empanadas in the Air Fryer

    Forget deep-frying! Air frying these empanadas delivers that satisfying, golden-brown crust without the added fat.

    1. Cook Potatoes: Boil the diced potatoes until they are fork tender. Drain and then set aside.
    2. Sauté Beef and Veggies: In a large frying pan, saute the beef and onion until the ground beef is evenly browned. To the pan add the bell pepper and peas. Saute another 5-7 minutes, until the vegetables are tender.
    3. Mix in Seasonings: Add in the garlic, salt, pepper, paprika, cumin, oregano, and chili powder, cooked potatoes, tomato paste, and beef broth. Stir to incorporate the spices and liquids well, saute until the liquid has reduced. Then remove the filling from heat.
    4. Cut Dough: Roll the pie dough out. Then, using a cookie cutter or large enough rimmed cup, cut into about 4 inch circles. You will need to gather the scraps, roll them out, and cut more circles to get at least 10.
    5. Prepare Egg Wash: Make egg wash by whisking together the egg whites and water in a small bowl.
    6. Add Filling to the Dough: Place one of the dough circles on a work surface, place about 2 tablespoons of filling into the center of the dough, brush the edge of one side of the dough with a little egg wash.
    7. Fold and Shape: Fold the dough in half over the filling, creating a half circle. Use a fork to crimp the edges together. Continue with the rest of the dough and filling.
    8. Air Fry: Brush each empanada with egg wash and air fry at 350 degrees Fahrenheit for 8-10 minutes, turning halfway through. Work in batches, keeping space between the air fryer empanadas.

    Make Sure There’s Airflow!

    In order for your empanadas to turn out crispy on the outside and golden brown, you’ll need to make sure you work in batches so there’s enough space between each one. Airflow is so important when it comes to cooking anything in the air fryer, but especially these empanadas!

    6-photo collage of the empanadas being assembled.

    Pie Crust Dough or Empanada Wrappers?

    You can use empanada wrappers, but I find they aren’t always easily accessible. Pie crust dough works perfectly and is so easy to find!

    Tips for Successful Air Fryer Empanadas

    A few extra ways to make sure your air fryer empanadas turn out perfectly!

    • Work in Batches : Again, cook in batches, leaving space between each air fryer empanada for even airflow and crispy results.
    • Don’t Crowd: Overcrowding the air fryer basket will steam the empanadas instead of crisping them.
    • Serve With Sauces: Serve your air fryer empanadas with your favorite condiment, like salsa, guacamole, or sour cream! I personally love serving them with this cilantro lime sauce.

    Empanadas in the basket of an air fryer.

    Storing and Reheating Leftover Empanadas

    Store leftovers in the fridge in an airtight container for up to 4 days.

    To keep the empanadas crispy on the outside, I like to reheat them in the air fryer. About 5 minutes at 350 degrees Fahrenheit should do the trick!

    Top-down view of the empanadas on a serving dish.

    More Delicious Latin American Recipes

    You’ve had your savory snack, now try something sweet! Here are a few great recipes inspired by Latin American cuisine that are sure to satisfy your taste buds!

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    Air Fryer Empanadas

    Empanadas made easy by cooking them in the air fryer and using premade pie crusts for the dough! Filled with flavorful ground beef and tender vegetables, you won't be able to keep yourself from reaching for another.
    Course Appetizer, Snack
    Cuisine latin american, Mexican, Spanish, venezuelan
    Keyword air fryer empanada recipe, air fryer empanadas
    Prep Time 30 minutes
    Cook Time 10 minutes
    Total Time 40 minutes
    Servings 10 empanadas
    Calories 47kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Boil the diced potatoes until they are fork tender. Drain and set aside.
    • In a large frying pan, saute the beef and onion until the ground beef is evenly browned. To the pan add the bell pepper and peas. Saute another 5-7 minutes, until the vegetables are tender.
    • Add in the garlic, salt, pepper, paprika, cumin, oregano, and chili powder, cooked potatoes, tomato paste, and beef broth. Stir to incorporate the spices and liquids well, saute until the liquid has reduced. Remove the filling from heat.
    • Roll the pie dough out and, using a cookie cutter or large enough rimmed cup, cut into about 4 inch circles. You will need to gather the scraps, roll them out, and cut more circles to get at least 10.
    • Make egg wash by whisking together the egg whites and water in a small bowl.
    • Place one of the dough circles on a work surface, place about 2 tablespoons of filling into the center of the dough, brush the edge of one side of the dough with a little egg wash.
    • Fold the dough in half over the filling, creating a half circle. Use a fork to crimp the edges together. Continue with the rest of the dough and filling.
    • Brush each empanada with egg wash and air fry at 350 degrees fahrenheit for 8-10 minutes, turning halfway through. Work in batches, keeping space between the empanadas.

    Nutrition

    Calories: 47kcal | Carbohydrates: 3g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 297mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg
  • Crockpot Green Beans

    Crockpot Green Beans

    These Crockpot Green Beans are perfectly tender, packed with flavor and so easy to cook in your slow cooker. All you need is 5 minutes of prep time to have a side dish that pairs well with almost any meal!

    Cooking your side dish recipes in the crockpot is so convenient! It’s easy, hands-off and leaves the oven open for other dishes you might be preparing. For other crockpot sides, try these slow cooker cheesy ranch potatoes, amazing slow cooker macaroni and cheese or creamy crockpot mashed potatoes.

    Green beans in a slow cooker, topped with cheese and bacon.

    Crockpot Green Beans Recipe

    A good side dish like Crockpot Green Beans can be the best part of the meal, especially when they’re this tasty! This recipe combines tender green beans with diced onion, garlic, parmesan cheese and plenty of bacon for an incredible complement to dinner! Whether you’re serving them alongside a simple weeknight meal or a holiday spread, they’re going to be a new favorite!

    I just love how these turn out perfectly tender and packed with flavor. You simply can’t imagine how amazing these taste! A delicious side for any meal, and clean up is a breeze. These are especially great for cooking around the holidays because they don’t take up any precious oven space. I know your family will love them just as much as mine does!

    Ingredients Needed

    Not only is this crockpot green beans recipe so simple to make but the list of ingredients is short and sweet! See the recipe card below for a list of exact ingredient measurements.

    • Green Beans: You’ll need 2 pounds fresh green beans for this recipe.
    • Onion and Garlic: For wonderful aromatic savory flavor.
    • Parmesan Cheese: Green beans and grated parmesan cheese are a match made in heaven.
    • Chicken Broth: You’ll need two cups of chicken broth to ensure the green beans don’t dry out while cooking, and also it will add extra flavor.
    • Bacon: Adding in about 6 slices of cooked, crisp and crumbled bacon to cook with the green beans will really take these to the next level.
    • Salt & Pepper: To bring out all of the delicious flavors.

    How to Make Crockpot Green Beans

    These only take a couple of minutes to prep, and then the slow cooker does all of the work. If you want them to look uniform, cut the ends off of them before cooking. Here’s how everything comes together:

    1. Combine & Cook: Add the onions, garlic, parmesan, bacon, chicken broth, and green beans to a 4-quart slow cooker. Season with salt and pepper as desired. Place the lid on top and cook on high for 2-3 hours, until the green beans are tender.
    2. Serve: You may remove some of the broth before serving and add more crumbled bacon and parmesan, if desired.
    Adding green beans to a Crockpot along with Parmesan cheese, bacon, diced onions, and garlic.

    Tips and Variations

    These green beans are so easy to serve up! These tips will make them turn out perfectly!

    • Add Heat: Spice things up by adding ¼-½ teaspoon of red pepper flakes.
    • Add Lemon: For a bright zing, add a tablespoon of lemon zest and 1-2 tablespoons of fresh lemon juice. 
    • Don’t overcook the beans! A lot of recipes out there recommend cooking the green beans for 4-6 hours on low (or high!!) and that’s just way too much time unless you want mushy green beans. Stick to 2-3 hours of cooking on high or 4 hours on low. If you prefer your beans more al dente, check them after 1-1 ½ hours and see if they’re where you’d like them. 
    • Smaller Beans: If you like to serve your beans in smaller pieces, cut them into 1 ½-2 inch pieces before adding them to the crockpot. They may cook faster in smaller pieces, so check on them after 1 ½ hours.

    Crockpot green beans in a serving dish.

    Make Ahead and Storing Leftovers

    You can have these all prepped and ready to cook! Leftovers are also great! They store well and are easy to reheat.

    • Make Ahead: You may prepare the beans in the crockpot insert up to 24 hours in advance. Cover with plastic wrap or foil and store in the refrigerator until you’re ready to cook them. When ready, simply place the crockpot insert back in the crockpot, place the lid on, and cook as directed. 
    • In the Refrigerator: Store the cooked beans in an airtight container for up to 4 days.
    • To reheat: You can reheat these in your air fryer! Cook them at 350 degrees for about 4-5 minutes or until they are warmed through. Alternatively, you can pop them in the microwave for 1-2 minutes.

    Scooping up the green beans with a wooden spoon.

    More Delicious Green Bean Recipes

    Whether you cook them in an air fryer, Crock Pot or on the stovetop, green beans are such a great side dish! They can be seasoned in a variety ways and pair well with so many mains. Here are some of our family fav recipes that we know you’ll love too!

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    Crockpot Green Beans

    These Crockpot Green Beans are perfectly tender, packed with flavor and so easy to cook in your slow cooker. All you need is 5 minutes of prep time to have a side dish that pairs well with almost any meal!
    Course Dinner, Side Dish
    Cuisine American
    Keyword crockpot vegetables, Easy Side Dish, green beans, Slowcooker green beans
    Prep Time 5 minutes
    Cook Time 3 hours
    Total Time 3 hours 5 minutes
    Servings 6 servings
    Calories 217kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add the onions, garlic, parmesan, bacon, chicken broth, and green beans to a 4-quart slow cooker. Season with salt and pepper as desired. Place the lid on top and cook on high for 2-3 hours, until the green beans are tender.
    • You may remove some of the broth before serving and add more crumbled bacon and parmesan, if desired.

    Nutrition

    Serving: 1serving | Calories: 217kcal | Carbohydrates: 26g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 499mg | Potassium: 564mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1073IU | Vitamin C: 23mg | Calcium: 162mg | Iron: 2mg
  • Boudin Balls

    Boudin Balls

    Crispy on the outside and perfectly tender inside, Boudin Balls are a cajun classic that you’re sure to love! A seasoned mixture of sausage, veggies and rice are formed into balls, then breaded and fried until deliciously crisp and golden.

    Cajun food is intensely flavorful and satisfying! If you love it as much as we do, try some of our other recipes like tender, juicy cajun popcorn shrimp, creamy cajun chicken meatballs or amazing baked cajun fries!

    What are Boudin Balls?

    Boudin Balls (pronounced “boo-dan”) are fried Cajun appetizers made with pork sausage, rice and sautéed veggies. They are very popular in Louisiana, and are great as an appetizer for game day, parties or other gatherings. You can even enjoy them as a side dish to complete a traditional cajun meal!

    These are the perfect delicious and unique appetizer that will really impress your guests! These warm and savory bites are packed with wonderful flavor that will transport you to the heart of Louisiana. We are big fans of cajun food, and if you’re looking for more recipes to complete your menu, we have plenty of tasty options! Try out New Orleans gumbo, slow cooker jambalaya and southern hush puppies. Don’t forget the beignets to finish the meal with something sweet!

    What’s in Boudin Balls?

    If you don’t live close to Louisiana, it’s unlikely that you will find boudin sausage in your neck of the woods. Luckily, the authentic mix of pork, rice and veggies is easy to make at home. Here is a note on all of the ingredients you’ll need. You can find exact measurements in the recipe card below.

    • Pork Sausage: If you’re using sausage in a casing, be sure to remove this before cooking.
    • Green Bell Pepper: Diced and sautéed with the other veggies, green bell pepper adds color, flavor and texture.
    • Yellow Onion: Adds a savory depth of flavor to each bite.
    • Celery: Balances the other savory veggies with a slight sweetness.
    • Rice: Traditional boudin sausage includes rice. However, if you choose to use pork sausage, you’ll need to add 1 cup cooked rice.
    • Cajun Seasoning: For that authentic cajun flavor, you can add store-bought cajun seasoning or homemade cajun seasoning.
    • Flour: Use all-purpose flour for a nice crispy breading.
    • Paprika: Along with salt & pepper, paprika adds flavor to the breading.
    • Eggs: Helps the breading mixture stick to the sausage balls and will result in a golden crust.
    • Breadcrumbs: We recommend panko bread crumbs for maximum crispiness.
    • Oil: Use any neutral oil like canola or vegetable oil for frying.

    How to Make This Recipe

    Kind of like a fried meatball, get ready to be obsessed with everything about this delicious southern snack! These are best served hot and crispy with a side sauce for dipping. Here’s how they come together:

    1. Cook the Sausage and Veggies: In a skillet over medium high heat, cook the sausage, bell pepper, onion, and celery until the sausage is fully cooked. Remove from heat.
    2. Blend Sausage with Veggies: Place the sausage and vegetables into a food processor or blender and pulse until it is mostly pureed.
    3. Chill and Make Balls: Mix the rice and cajun seasoning into the pureed sausage. Chill the sausage in the fridge for about an hour so it firms up. Form the sausage into tight, 1 ½ to 2 inch balls.
    4. Dredging Station: Set up a dredging station, whisk the flour, salt, pepper, and paprika together in a shallow dish. Beat the eggs in a second shallow dish, pour the panko breadcrumbs into the third dish.
    5. Bread the Balls: Working a couple balls at a time, roll them in the flour first, then dredge in the eggs and move to the breadcrumbs, ensuring the sausage balls are completely covered. Set the breaded boudin balls aside.
    6. Fry: Heat enough oil to submerge the balls in over medium high heat (350 degrees Fahrenheit). Once the oil has come up to temp, fry the boudin balls until they are evenly golden brown, about 3-5 minutes. Work in batches to keep the balls from crowding.
    7. Cool and Serve: Place the cooked balls onto paper towels to absorb any excess oil, let them cool a few minutes then enjoy with your favorite dipping sauce.

    Quick Tips

    This boudin balls recipe is really very easy to make, but here are some tips so these cajun snack balls turn out wonderfully delicious!

    • Boudin Sausage: Traditional boudin balls are made with boudin sausage, which is not easily available in all regions. If you have boudin sausage where you live, I suggest using that instead of making my easy version of it.
    • Frying: I like to use a fry daddy for recipes like this, but you can use a deep pan on the stove, if the balls cannot be fully submerged, just cook them on each side for about 3-5 minutes. They should still be an even golden brown. 
    • Serving Sauces: A few of my favorite dipping sauces to serve with these are Comeback Sauce, Remoulade Sauce, or Garlic Aioli. 
    • Recipe: My balls were about 1 ½ inches and I was able to get 22 balls from this recipe, depending on the size of your balls you may get more or less.

    Recipe Tip

    Can I make the boudin mixture ahead of time?

    Yes! You can make the sausage, rice, vegetable mixture up to 24 hours ahead of making and frying the balls. Store it in an airtight container in the fridge, and the flavor will get even tastier over time!

    Storing Leftovers

    Surprisingly, boudin balls make great leftovers. They’re easy to store and stay tasting delicious for days. They’re even freezer friendly!

    • In the Refrigerator: Once completely cool, store leftovers in the fridge in an airtight container for up to 3 days.
    • Reheating: You can reheat balls in the oven at 350ºF for about 10 to 15 minutes, and until they’re warmed through. You could also reheat them in an air fryer at 350ºF for 5 to 8 minutes. While not the best for maintaining crispiness, you can rewarm them in the microwave in 20 to 30 second intervals until warmed through.
    • Freezing: Place them on a baking sheet in a single layer in the freezer until they’re firm, then transfer to a freezer-safe container and store in the freezer for up to 3 months. When ready to cook, you can fry them directly from frozen.

    More Appetizer Recipes

    Appetizers are the perfect thing to get the party started off right! If you need more delicious appetizer ideas then try this dip, these egg rolls, or this amazing cheesy bread. Here are some of our other favs that are so delicious, they’ll fly off the table!

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    Boudin Balls

    Crispy on the outside and perfectly tender inside, Boudin Balls are a cajun classic that you're sure to love! A seasoned mixture of sausage, veggies and rice are formed into balls, then breaded and fried until deliciously crisp and golden.
    Prep Time 1 hour 30 minutes
    Cook Time 20 minutes
    Total Time 1 hour 50 minutes
    Servings 22 balls
    Calories 112kcal

    Ingredients

    Instructions

    • In a skillet over medium high heat, cook the sausage, bell pepper, onion, and celery until the sausage is fully cooked. Remove from heat.
    • Place the sausage and vegetables into a food processor or blender and pulse until it is mostly pureed.
    • Mix the rice and cajun seasoning into the pureed sausage. Chill the sausage in the fridge for about an hour so it firms up. Form the sausage into tight, 1 ½ to 2 inch balls.
    • Set up a dredging station, whisk the flour, salt, pepper, and paprika together in a shallow dish. Beat the eggs in a second shallow dish, pour the panko breadcrumbs into the third dish.
    • Working a couple balls at a time, roll them in the flour first, then dredge in the eggs and move to the breadcrumbs, ensuring the sausage balls are completely covered. Set the breaded boudin balls aside.
    • Heat enough oil to submerge the balls in over medium high heat (350 degrees fahrenheit). Once the oil has come up to temp, fry the boudin balls until they are evenly golden brown, about 3-5 minutes. Work in batches to keep the balls from crowding.
    • Place the cooked balls onto paper towels to absorb any excess oil, let them cool a few minutes then enjoy with your favorite dipping sauce.

    Notes

    Store leftovers in the fridge in an airtight container for up to 3 days.
    Traditional boudin balls are made with boudin sausage, which is not easily available in all regions. If you have boudin sausage where you live I suggest using that instead of making my easy version of it.

    I like to use a fry daddy for recipes like this, but you can use a deep pan on the stove, if the balls cannot be fully submerged, just cook them on each side for about 3-5 minutes. They should still be an even golden brown.

    A few of my favorite dipping sauces to serve with these are Comeback Sauce, Remoulade Sauce, or Garlic Aioli

    My balls were about 1 ½ inches and I was able to get 22 balls from this recipe, depending on the size of your balls you may get more or less.

    Nutrition

    Calories: 112kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 263mg | Potassium: 92mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 259IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg
  • Samosas

    Samosas

    Craving some crispy, golden goodness? Look no further than these fried potato and pea samosas, seasoned to perfection with a savory curry blend. Trust me, your taste buds will thank you for trying this recipe!

    Try your hand at making Indian food at home with a few more of my recipes: Butter chicken, garlic naan, and tomato chutney!

    Samosas served on a plate alongside a thick red sauce.

    Homemade Samosas

    Samosas are a staple in Indian cuisine for good reason. These delicious savory pastries are made with a vegetable or meat filling, spiced to perfection and tucked inside a buttery dough. From there, the samosas are shallow fried until they’re golden brown and crispy on the outside. YUM!

    This specific recipe for samosas is made with a potato, pea, and curry filling. You are going to love every flavorful bite! Make them to accompany your next Indian-inspired meal. Trust me, your taste buds will thank you.

    Ingredients Needed

    I know it looks like a lot, but the spices and seasonings in this samosa recipe are what make it so good! Exact measurements are in the recipe card below.

    Dough:

    • All-Purpose Flour: The base of the samosa dough, providing structure and texture.
    • Thyme: A subtle herb adding a touch of earthy flavor.
    • Salt: Enhances all the flavors and balances the sweetness of the filling.
    • Ghee (Clarified Butter): Adds richness and flakiness to the dough.
    • Cold Water: Binds the dough together without making it tough.

    Filling:

    • Russet Potatoes: The main filling ingredient, providing a creamy, hearty base.
    • Ghee: Adds richness and flavor to the sauteed vegetables.
    • Cumin Seeds: A warm, earthy spice.
    • Coriander Seeds: A citrusy, floral spice that complements the cumin.
    • Fennel Seeds: A sweet, licorice-like spice.
    • Ginger: Adds a kick of flavor to the samosa filling.
    • Green Chili: So the filling has a touch of heat and freshness.
    • Green Peas: Add pops of sweetness and texture to the filling.
    • Lemon Juice: Brightens the overall flavor a bit.
    • Turmeric: A warm, earthy spice that also adds a beautiful yellow color.
    • Garam Masala: A warming blend of spices like cinnamon, cloves, and cardamom.
    • Cilantro: Because you can never go wrong with fresh herbs. Especially for homemade samosas!
    • Salt: Enhances all the flavors. You only need a little bit.

    Frying:

    • Oil: You will also need any high-heat oil like vegetable or peanut oil, used for shallow frying the samosas in.

    How to Make Samosas

    Homemade samosas take a bit of preparation and you need to keep a close eye on them as they cook, but it’s SO worth it! Here is every step to making this Indian staple at home, broken up into 3 parts:

    Make the Dough

    1. Dough Mixture: To a bowl, whisk together the flour, thyme, and salt. Add the ghee to the four mixture and mix well with your fingers until all the ghee has been incorporated. You should have a shaggy dough that can hold its shape when pressed together.
    2. Adjust Consistency: Add the water, 1 tablespoon at a time, kneading the dough as you add it until you have a fairly stiff dough, it shouldn’t stick to your hands.
    3. Rest: Cover the dough and let it rest for 30 minutes.

    Make the Filling

    1. Boil Potatoes: Peel the potatoes and cut them into 2 inch chunks then boil them until they are just fork tender, you don’t want them to be too soft and mushy.
    2. Drain: Drain the boiled potatoes then roughly chop or crumble them, do not mash them. Set the potatoes aside.
    3. Heat Ghee With Spices: Heat the ghee in a medium size pan over medium high heat, add in the cumin seeds, coriander seeds, and fennel seeds and saute until they begin to sizzle.
    4. Add Veggies: To the pan add in the ginger, green chilis, and peas. Saute everything for about 2 minutes.
    5. Add in Remaining Ingredients: Lastly add in the lemon juice, turmeric, garam marsala, fennel powder, cilantro, salt to taste, and potatoes. Mix everything together well and saute for another 2 minutes.
    6. Cool: Remove the filing from the pan and then set it aside to cool. Once the filling has cooled nearly to room temperature it is ready to assemble.

    Assemble Samosas / Fry

    1. Divide Dough: Divide the dough into 6 equal portions, form into balls, cover and let them rest about 10 minutes.
    2. Roll Out: Roll each ball into flat disks, about 7 inches across. Press them between two pieces of parchment paper to roll flat.
    3. Cover: Keep the flattened dough sections covered to avoid drying them out, work with one dough section at a time.
    4. Create a Cone Shape: Cut the round in half, wet the flat edge of one half of the round and press the ends together to form a cone.
    5. Fill and Seal: Fill the cone with about 2 tablespoons of the filling, gently pack it in. wet the inside edge of the open side and press it closed.
    6. Repeat: Repeat with the other half of the round and then with the rest of the dough. This will yield 12 samosas.
    7. Heat Oil: Heat 2 inches of oil in a large heavy bottom pan over medium heat, a toothpick or wooden skewer inserted into the oil should sizzle when the oil is hot enough.
    8. Fry: Add enough samosas to the pan to leave some room between, you will need to work in batches. Fry the samosas for about 1 minute on each side, they should be golden and crispy but not develop dark brown spots.
    9. Transfer to Plate: Remove the fried samosas from the pan, place them on a paper towel lined plate to allow any excess oil to be absorbed.
    10. Enjoy: Once all the samosas are finished frying, serve them fresh with Mango Chutney or tamarind sauce.
    4-photo collage of the dough and filling being prepared.

    Tips and Variations

    • Ghee Substitute: If you don’t have ghee, you can use oil in it’s place in both the dough and the filling.
    • Using Ground Spices: You can use ground spices in place of the whole spices if you prefer.
    • Use Canned Chilies: Replace the fresh diced green chiles with canned diced green chiles if needed.
    Closeup of a samosa that has been cut in half.

    Storing Leftovers

    Samosas are super easy to reheat and enjoy later! I like to use the air fryer to keep them nice and crispy.

    • In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
    • Reheating: It’s best to reheat your samosas in an air fryer or oven to maintain the crispy exterior. To reheat in the oven, bake at 350 degrees Fahrenheit for 5-8 minutes. Air fry at 400 degrees Fahrenheit for 3-5 minutes.

    Dipping half of a samosa into a thick, red tamarind sauce.

    More Delicious Recipes Inspired By Indian Cuisine

    Looking for more ways to spice up dinnertime? Check out my full list of tried and true, Indian-inspired recipes.

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    Crispy Potato and Pea Samosas

    Craving some crispy, golden goodness? Look no further than these fried potato and pea samosas, seasoned to perfection with a savory curry blend.
    Course Appetizer, Dinner, Side Dish
    Cuisine Indian
    Keyword potato and pea samosas, samosa recipe, samosas
    Prep Time 45 minutes
    Cook Time 20 minutes
    Total Time 1 hour 5 minutes
    Servings 12 samosas
    Calories 162kcal
    Author Alyssa Rivers

    Ingredients

    Dough

    Filling

    Instructions

    Make the dough

    • To a bowl, whisk together the flour, thyme, and salt. Add the ghee to the four mixture and mix well with your fingers until all the ghee has been incorporated. You should have a shaggy dough that can hold its shape when pressed together.
    • Add the water, 1 tablespoon at a time, kneading the dough as you add it until you have a fairly stiff dough, it shouldn’t stick to your hands.
    • Cover the dough and let it rest for 30 minutes.

    Make the filling

    • Peel the potatoes and cut them into 2 inch chunks then boil them until they are just fork tender, you don’t want them to be too soft and mushy.
    • Drain the boiled potatoes then roughly chop or crumble them, do not mash them. Set the potatoes aside.
    • Heat the ghee in a medium size pan over medium high heat, add in the cumin seeds, coriander seeds, and fennel seeds and saute until they begin to sizzle.
    • To the pan add in the ginger, green chilis, and peas. Saute everything for about 2 minutes.
    • Lastly add in the lemon juice, turmeric, garam marsala, fennel powder, cilantro,salt to taste, and potatoes. Mix everything together well and saute for another 2 minutes.
    • Remove the filing from the pan and set it aside to cool. Once the filling has cooled nearly to room temperature it is ready to assemble.

    Assemble samosas

    • Divide the dough into 6 equal portions, form into balls, cover and let them rest about 10 minutes.
    • Roll each ball into flat disks, about 7 inches across. Press them between two pieces of parchment paper to roll flat.
    • Keep the flattened dough sections covered to avoid drying them out, work with one dough section at a time.
    • Cut the round in half, wet the flat edge of one half of the round and press the ends together to form a cone.
    • Fill the cone with about 2 tablespoons of the filling, gently pack it in. wet the inside edge of the open side and press it closed.
    • Repeat with the other half of the round and then with the rest of the dough. This will yield 12 samosas.
    • Heat 2 inches of oil in a large heavy bottom pan over medium heat, a toothpick or wooden skewer inserted into the oil should sizzle when the oil is hot enough.
    • Add enough samosas to the pan to leave some room between, you will need to work in batches. Fry the samosas for about 1 minute on each side, they should be golden and crispy but not develop dark brown spots.
    • Remove the fried samosas from the pan, place them on a paper towel lined plate to allow any excess oil to be absorbed.
    • Once all the samosas are finished frying, serve them fresh with Mango Chutney or tamarind sauce

    Nutrition

    Calories: 162kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 198mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 2mg
  • Farinata (Socca)

    Farinata (Socca)

    Farinata is a thin Italian chickpea flatbread made with chickpea flour and seasoned with salt and herbs. Commonly found in the streets of Italy, you can make this easy appetizer at home with a few simple ingredients.

    A great way to shake up dinner time is to add an easy appetizer or side dish! Some fan favorites include antipasto salad, easy cheesy garlic bread, and this whipped feta dip.

    Top view of farinata in a cast iron skillet garnished with rosemary.

    What is Farinata

    Farinata in the Italian language means, “made of flour.” This Farinata recipe uses chickpea flour, water, olive oil, salt, and herbs. Simple ingredients that make a gluten-free, lactose-free, and vegan-friendly appetizer. The thin unleavened batter is baked in a round cast iron skillet and creates crispy edges with a tender center. Farinata is also called socca and is often referred to as a flatbread, pancake, or crepe. It doesn’t require any yeast but results in a very tasty outcome!

    I love no-yeast bread recipes because they are so quick and easy to make. They usually don’t need much attention and come together in a pinch. There are so many reasons to make bread at home. A few of my favorite no-yeast recipes are this butter beer bread, this amazing soda bread, and this simple no-yeast flatbread.

    Ingredients Needed

    With just a few simple ingredients, you can make this an appetizer or side dish to any meal! It’s also gluten-free if any of your guests have restrictions. Follow the exact measurements below on the recipe card.

    • Chickpea Flour: Store-bought chickpea flour makes this recipe easy.
    • Warm Water: Helps to absorb the chickpea flour.
    • Extra Virgin Olive Oil: Prevents sticking in the pan and with the batter.
    • Salt: I love to use Kosher salt or coarse salt in this recipe. Sometimes a sprinkle of black pepper is also delicious.
    • Fresh Rosemary: Traditional Farinata doesn’t have rosemary or herbs, but the added flavor is delicious! Just a little goes a long way and feel free to use any herbs you like. Add an extra sprinkling on top!

    Farinata Recipe

    Making the batter for this Farinata recipe is quick and easy! Allow time for the water to absorb into the chickpea flour then it bakes up perfectly. Follow the exact instructions below for the best success.

    1. Preheat Oven and Skillet: Preheat the oven to 475 degrees Fahrenheit and place a 10-inch cast iron skillet in the oven to preheat at the same time.
    2. Make and Rest the Batter: In a medium bowl, whisk the water into the chickpea flour until combined. Add in 1 ½ tablespoons olive oil, salt, and rosemary then whisk until smooth. Set aside for 25-30 minutes to allow the flour to absorb the water.
    3. Brush the Skillet with Oil: When you have a very hot oven and the batter has had time to rest, carefully remove the hot pan from the oven. Brush it with the remaining ½ tablespoon of olive oil.
    4. Bake: Pour the batter into the hot pan and put it back in the oven. Bake for 17-20 minutes, until the edges are toasted and the center is fully baked. It’s better to overbake it and have it be crispier than to underbake it and have it too soft.
    5. Cool and Slice: Let it cool before slicing and serving.
    First photo of chickpea flour in a bowl. Second photo of water pouring into the bowl of chickpea flour. Third photo of the batter whisking. Fourth photo of the batter pouring in the skillet.

    What to Serve Farinata With

    Farinata pairs perfectly with so many recipes. Enjoy it as a side with salads or soups. Or eat it with dips or sauces. The flavor of Farinata is fairly mild, so it can go with just about anything!

    • Side Dishes: Serve alongside side dishes like these roasted vegetables or this pasta salad.
    • Salad: Slices of Farinata on the side of a salad like this Italian salad would be delicious.
    • Soup: Dip in warm soup for added texture. Try it with this tomato basil soup!
    • Dips: This would be so yummy dipped in hummus and savory dips.

    Top view of sliced farinata on a wood board.

    Storing Leftover Farinata

    Here’s how to keep Farinata fresh for you to enjoy all week long. Simply eat it cold, or warm it for 20 seconds in the microwave. It makes a great snack, appetizer, or side dish for later.

    • In the Refrigerator: Allow the Farinata slices to cool before storing. Place them in an airtight container in the fridge. It should last for up to one week!

    Close view of holding a slice of farinata.

    More Italian-Inspired Recipes

    Print

    Farinata (Socca)

    Farinata is a thin Italian chickpea flatbread made with chickpea flour and seasoned with salt and herbs. Commonly found in the streets of Italy, you can make this easy appetizer at home with a few simple ingredients.
    Course Appetizer, Side Dish
    Keyword socca
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 6 servings
    Calories 119kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 475 degrees Fahrenheit and place a 10-inch cast iron skillet in the oven to preheat at the same time.
    • In a medium bowl, whisk the water into the chickpea flour until combined. Add in 1 ½ tablespoons olive oil, salt, and rosemary then whisk until smooth. Set aside for 25-30 minutes to allow the flour to absorb the water.
    • When the oven is ready and the batter has had time to rest, carefully remove the hot pan from the oven. Brush it with the remaining ½ tablespoon of olive oil.
    • Pour the batter into the hot pan and put it back in the oven. Bake for 17-20 minutes, until the edges are toasted and the center is fully baked. It’s better to overbake it and have it be crispier than to underbake it and have it too soft.
    • Let it cool before slicing and serving.

    Nutrition

    Calories: 119kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 209mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 1mg
  • Detox Salad

    Detox Salad

    This healthy and colorful detox salad is LOADED with lots of greens and fresh veggies. The added nuts and seeds give a delicious crunch and texture to the salad. Drizzled with a lemon ginger vinaigrette, this salad has so many vibrant flavors!

    I love a good detox recipe to kick-start my body into eating healthier! Adding more vegetables is always my go-to answer for feeling better. Try my detox soup for lunch or this detox smoothie for breakfast in the mornings! And make sure to drink this easy and delicious detox fruit water throughout the day. Eating healthy never tasted SO good!

    Overhead view of detox salad in a large bowl with a serving spoon.

    What is a Detox Salad?

    Give your day a boost of nutrition with the detox salad! Salads full of healthy ingredients are known to be good for your gut. My detox salad is loaded with greens, veggies, and healthy fats! The vitamins, minerals, and antioxidants in this salad are endless and can result in detoxification. I’m all about my body getting rid of what it doesn’t need and keeping the good stuff fuel me! That’s what detox means to me, so I can’t wait for you to try this delicious salad. You’ll love the healthy fats from the nuts, seeds, and vinaigrette. Each ingredient in this salad has a purpose, and together create the tastiest salad you will ever eat!

    Salads don’t have to be boring! Make this easy wedge salad, my delicious grinder salad, or this antipasto salad. They are all so good and bursting with flavor! Honestly, just as satisfying and delicious as a hearty meal!

    Ingredients Needed

    What I love about this detox salad is that it’s so easy to customize with what you like or have on hand. Just a quick stop at the grocery store to load up on fresh vegetables, and you’re on your way! Cut all the veggies ahead of time and then you can assemble it later!

    Salad

    • Kale: Washed and chopped.
    • Broccoli: Chop the broccoli small for the salad.
    • Red Cabbage: Thinly sliced shaved red cabbage adds crunch.
    • Carrots: Shredded carrots add pretty color and texture.
    • Green Onions: Thinly sliced green onions add delicious flavor.
    • Spinach: Chopped spinach adds more nutritious greens to the mix.
    • Pumpkin Seeds or Sunflower Seeds: Feel free to use shelled pumpkin or sunflower seeds.
    • Slivered Almonds: I love almonds, but any nuts will work in this salad.
    • Dried Cranberries: I used unsweetened for less sugar!

    Lemon Ginger Vinaigrette

    • Fresh Ginger: Fresh is always best and ginger has the best health benefits. If you don’t like ginger, feel free to use less or omit it completely.
    • Fresh Lemon Juice: Fresh squeezed lemon juice brightens the flavors and adds acidity to the vinaigrette.
    • Lemon Zest: Brings out the lemon flavor in the vinaigrette.
    • Dijon Mustard: Give the vinaigrette a creamy texture and tangy flavor.
    • Honey: Sweetens the vinaigrette. Agave or maple syrup can also be used.
    • Extra Virgin Olive Oil: Binds all of the ingredients together and the base of the vinaigrette.
    • Salt and Pepper: To taste.

    Detox Salad Recipe

    These are the ingredients I used to make this salad, but you can always mix and match with things you have in your fridge! The beauty of salads is that they taste good with so many different additions! Check out the recipe card at the bottom of the post for exact measurements.

    Salad

    1. Wash, Prepare, and Combine Salad Ingredients: Add all the ingredients for the salad to a large bowl.

    Lemon Ginger Vinaigrette

    1. Peel the Ginger: Peel the ginger then add it whole or chopped to a food processor.
    2. Blend all of the Vinaigrette Ingredients: Add the lemon juice, lemon zest, dijon, and honey to the food processor and mix until combined. With the food processor running on low, slowly drizzle in the olive oil then salt and pepper to taste.
    3. Dress the Salad and Enjoy: Toss the salad together with as much dressing as desired then serve immediately.
    First photo of the vinaigrette ingredients in a food processor. Second photo of the olive oil blending into the vinaigrette. Third photo of the salad ingredients in a bowl.

    Variations

    This detox salad is super straightforward to make, and also so easy to switch up the flavors. This salad recipe is perfect when you are trying to add more veggies to your diet. Here are some variations to try.

    • Add Protein: I know this is a detox salad, but you could add some protein to make it heartier. Crumbled bacon, hard-boiled eggs, or grilled chicken breast would be delicious!
    • Switch Up the Veggies: Use any greens or combination of greens you would like for this salad! You can also use green cabbage in place of the purple cabbage. Feel free to add chopped peppers, cucumbers, or zucchini…the possibilities are endless!
    • Dried Fruit: Use different dried fruit like dried blueberries because they are rich in antioxidants!
    • Nuts: Switch up the nuts and add your favorites!
    • Dressing: Even though the lemon ginger vinaigrette is perfect on this detox salad, it’s fun to experiment with other dressing flavors! I would recommend this balsamic vinaigrette or my apple cider vinaigrette.

    Side view of the dressing pouring over the salad ingredients.

    Leftover Detox Salad

    If you plan on making this salad ahead of time, I recommend storing the salad and dressing separately so the greens don’t wilt. I like to have all of the salad ingredients ready to go and then I assemble it right before serving.

    • In the Refrigerator:  Store the salad ingredients without the vinaigrette in an airtight container in the fridge for up to 3 days. Once the salad has been tossed with the vinaigrette, it’s best to be eaten the same day. The leftovers may be stored for up to 24 hours, but it will get more wilted the longer it sits.

    Close view of serving spoons lifting up a scoop of salad.

    More Healthy Recipes to Try

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    Detox Salad

    This healthy and colorful detox salad is LOADED with lots of greens and fresh veggies. The added nuts and seeds give a delicious crunch and texture to the salad. Drizzled with a lemon ginger vinaigrette, this salad has so many vibrant flavors!
    Course Salad, Side Dish
    Keyword chopped salad, detox salad, Healthy, kale salad, lemon ginger vinaigrette
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 6 servings
    Calories 445kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 3 cups kale, chopped
    • 2 cups broccoli, chopped small
    • 2 cups red cabbage, shaved
    • 1 cup carrots, shredded
    • ½ cup green onions, sliced thin
    • 2 cups spinach, chopped
    • 2 tablespoons pumpkin or sunflower seeds
    • 2 tablespoons slivered almonds
    • ¼ cup unsweetened dried cranberries

    Lemon Ginger Vinaigrette

    Instructions

    Salad

    • Wash and prepare the salad ingredients then add all of them to a large bowl.

    Lemon Ginger Vinaigrette

    • Peel the ginger then add it whole or chopped to a food processor.
    • Add the lemon juice, lemon zest, dijon, honey to the food processor and mix until combined. With the food processor running on low, slowly drizzle in the olive oil. Salt and pepper to taste.
    • Toss the salad together with as much dressing as desired. Serve immediately.

    Nutrition

    Calories: 445kcal | Carbohydrates: 21g | Protein: 4g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Sodium: 89mg | Potassium: 506mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8450IU | Vitamin C: 85mg | Calcium: 152mg | Iron: 2mg
  • Souper Rice

    Souper Rice

    Make mealtime a breeze with this easy Souper Rice recipe! Combine creamy chicken soup, instant white rice, Parmesan cheese, and Italian seasonings for a quick and tasty dish. Simple, delicious, and a side dish that is ready in no time!

    I love quick and easy side dishes! Check out this yummy asparagus, this classic salad, or these easy-to-make 1 hour dinner rolls!

    A bowl filled with super rice and a wooden spoon.

    What is Souper Rice?

    This souper rice recipe is rice that is cooked in cream of chicken soup and seasonings to make the rice packed with flavor! This rice can be mixed with veggies and protein and made the star of the show, or you can serve it as a side to any delicious meal!

    Not only is this rice delicious, but it’s super easy to make. It’s ready in less than 10 minutes, and your entire family will go crazy over it!

    What Ingredients Are in Souper Rice?

    This recipe is packed with yummy ingredients, making this rice so delicious. Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Cream of Chicken Soup: This provides a rich and velvety base to the dish.
    • Low-Sodium Chicken Broth: This adds additional flavor (instead of just using water).
    • Instant White Rice: This makes the cooking time so quick!
    • Parmesan Cheese: This adds a savory and cheesy richness.
    • Italian Seasonings: These herbs blend together for added flavor.
    • Chicken Bouillon: Enhances overall savoriness.
    • Freshly Ground Black Pepper: Adds a subtle kick to the dish.
    • Fresh Parsley: I use this as a garnish on top of the dish to take it up a notch!

    Is Souper Rice Easy to Make?

    Yes! This dish comes together so quickly. You are going to love how easy it is and the delicious taste it has!

    1. Combine liquids: Add the cream of chicken soup and chicken broth to a medium saucepan. Stir and heat over medium-high heat and bring to a boil.
    2. Add the rest of the ingredients: Stir the instant rice, cheese, dried Italian seasonings, chicken boullion, and pepper into the soup mixture. Cover the pan and remove from heat.
    3. Let it stand: Let the rice stand for 5-8 minutes or until the rice is softened and most of the liquid is absorbed.
    4. Serve: Garnish with fresh chopped parsley and serve warm!
    3 pictures in a collage showing a pot on the stove and the rice, soup and seasonings being added to it.

    Variations and Tips

    Souper rice is a delicious and versatile side dish that can be easily adapted. Whether you’re looking to add some protein or vegetables, this souper rice is customizable. Get creative! Load it up with chicken or crumbled bacon, or add veggies like peas or mushrooms. The variations and add-ins are endless!

    • Protein: Add protein like cooked chicken or bacon crumbles for a heartier side dish.
    • Vegetables: Sauteed mushrooms or onions would be so tasty in this rice. Or try adding more veggies like frozen peas or carrots.
    • Rice: Use wild rice or instant brown rice instead of white rice. The brown rice may take longer to cook, but it will add lots of nutrition!
    • Soup: Swap out the French onion for the cream of mushroom soup.

    Souper rice cooked and ready to eat in a pot with a wooden spoon.

    Storing Souper Rice

    Leftover souper rice tastes fantastic! Here is how you store the rice to make sure it lasts:

    • In the Refrigerator: Let the rice cool down to room temperature, then store it in an airtight container in your fridge. Store leftover rice for about 3-4 days.
    • To Reheat: Reheat leftovers in the microwave until warmed through. Add a splash of chicken broth before rewarming to add moisture to the rice.

    A close up of super rice scooped onto a wooden spoon.

    More Delicious Side Recipes

    Sides are so delicious and there are SO many different options that you can try! Check out a few more of my favorites that you can use all year long.

    Print

    Souper Rice

    Make mealtime a breeze with this easy Souper Rice recipe! Combine creamy chicken soup, instant white rice, Parmesan cheese, and Italian seasonings for a quick and tasty dish. Simple, delicious, and a side dish that is ready in no time!
    Course Dinner, Side Dish
    Cuisine American
    Keyword easy rice recipe, souper rice
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 4 people
    Calories 233kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add the cream of chicken soup and chicken broth to a medium saucepan. Stir and heat over medium-high heat and bring to a boil.
    • Stir the instant rice, cheese, dried Italian seasonings, chicken boullion, and pepper into the soup mixture. Cover the pan and remove from heat.
    • Let the rice stand for 5-8 minutes or until the rice is softened and most of the liquid is absorbed.
    • Garnish with fresh chopped parsley and serve warm!

    Nutrition

    Calories: 233kcal | Carbohydrates: 38g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 242mg | Potassium: 131mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 107IU | Vitamin C: 0.01mg | Calcium: 170mg | Iron: 3mg
  • Creamy Mushroom Risotto

    Creamy Mushroom Risotto

    A creamy, hearty side dish that you’ll want to serve with everything. Mushroom risotto is made with tender sauteed mushrooms and arborio rice simmered to perfection in a garlic, shallot, and white wine sauce. Top it off with some shredded parmesan for a tasty dish that will rival the main course!

    Mushrooms. You either love them or you hate them. If you’re not the biggest fan, here are a few recipes that I think will change your mind… garlic balsamic mushrooms, sausage stuffed mushrooms, and cube steaks with mushroom gravy.

    Top-down view of mushroom risotto in a blue and white skillet.

    The BEST Mushroom Risotto Recipe

    A risotto recipe that’s so good, it’ll have you channeling your inner Italian grandma. This creamy mushroom risotto is packed with earthy, savory flavor and a melt-in-your-mouth creaminess that’ll make you weak in the knees. Plus, it’s surprisingly easy to whip up, perfect for cooks of all skill levels!

    Just imagine plump portobellos and sweet shallots sauteed in a pan with garlic and white wine, then combined with nutty arborio rice and a splash of vegetable broth. Each spoonful is filled with tender grains and pops of chewy mushroom, topped off with parmesan cheese for more savory, nutty flavor. And that creamy texture? So good, you’ll want to lick your plate (no judgement here!). You may even like it more than the entree you serve it with!

    Ingredient List

    Let these ingredients work their magic, and you’ll be amazed at how delicious the end result is! I love that this mushroom risotto recipe doesn’t use a ton of ingredients. Simple but high-quality is the way to go here.

    • Broth: Simmer vegetable broth for the base of your delicious risotto. You could also use mushroom broth for extra earthy flavor. For a more meaty flavor, try using chicken stock.
    • Olive Oil: Lightly coat the pan with olive oil before adding the mushrooms.
    • Portobellos: Slice the portobello mushrooms into thick pieces, making sure they’re all about the same size so they cook evenly. You could also try using button mushrooms or cremini mushrooms as a substitute.
    • Shallot: Mince the shallot and cook it with the garlic until golden brown.
    • Garlic: Fresh minced garlic will give your creamy mushroom risotto the best flavor.
    • White Wine: Deglaze the pan with a splash of white wine.
    • Arborio Rice: Use arborio rice for the perfect risotto texture.
    • Salt & Pepper: Season to taste!
    • Parmesan Cheese: Stir in grated parmesan cheese for a creamy finish. You can use prepackaged parmesan cheese, but freshly grated is best.

    How to Make Creamy Mushroom Risotto With Parmesan

    Making homemade risotto doesn’t have to be difficult! Follow these instructions to end up with the perfect, creamy side dish every time.

    1. Simmer the Broth: Bring the vegetable broth to a simmer on the stove. Keep it warmed on the stove.
    2. Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large skillet, add the mushrooms to the skillet and season with salt and pepper to taste. Sauté the mushrooms until they are browned and tender. Remove the sauteed mushrooms from the pan and set aside.
    3. Add Shallot and Garlic: To the skillet add the remaining 1 tablespoon of olive oil along with the shallot and garlic. Sauté for 2-3 minutes. Add the white wine to the pan and sauté for another 2 minutes.
    4. Cook Rice: Add the arborio rice to the pan along with the salt and pepper. Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes
    5. Add More Broth: Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness. You may not use all the broth.
    6. Stir in Mushrooms and Cheese: Once the rice is finished cooking, stir in the mushrooms and parmesan cheese. Serve fresh with additional parmesan cheese for garnish and enjoy!
    4-photo collage of the mushrooms and rice being cooked together.

    Tips for Success

    Use these simple tips to make sure your mushroom risotto turns out perfectly, and also substitute with ingredients you have on hand!

    • Substitute the White Wine: If you would like to cook your mushroom risotto without alcohol just replace the wine with more vegetable broth. Add 2 tablespoons of vinegar or lemon juice to the dish in it’s place to lighten the dish.
    • Can I Use Red Wine? Yes! It will have the same function in the recipe, but add a slightly different favor.
    • Strain Your Mushrooms: The cooked mushrooms will produce some liquid while they are sitting to the side in a bowl, I strain the liquid out before adding them to the cooked rice.
    • Garnish With Herbs: To give your mushroom risotto the perfect presentation and add some extra flavor, trying topping it with some chopped fresh parsley or thyme!
    Closeup of a spoonful of creamy mushroom risotto.

    Storing Leftover Mushroom Risotto

    This mushroom risotto is great for storing and reheating later, so transfer it to an airtight container and pop it in the fridge!

    • In the Refrigerator: Keep your leftovers in an airtight container in the fridge for up to 5 days.
    • To Reheat: Preheat your oven to 300 degrees F, transfer the risotto to a covered baking dish, and warm it for about 15 minutes. Alternatively, you can reheat over low heat on the stovetop in a saucepan, adding a splash of broth or water to prevent sticking.

    A serving of risotto in a stoneware bowl.

    More Delicious Mushroom Recipes to Try

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    Mushroom Risotto

    A creamy, hearty side dish that you'll want to serve with everything. Mushroom risotto is made with tender sauteed mushrooms and arborio rice simmered to perfection in a garlic, shallot, and white wine sauce. Top it off with some shredded parmesan for a tasty dish that will rival the main course!
    Course Side Dish
    Cuisine American
    Keyword creamy mushroom risotto recipe, mushroom risotto recipe
    Prep Time 10 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 30 minutes
    Servings 8 people
    Calories 182kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Bring the vegetable broth to a simmer on the stove. Keep it warmed on the stove.
    • Heat 2 tablespoons of olive oil in a large skillet, add the mushrooms to the skillet and season with salt and pepper to taste. Saute the mushrooms until they are browned and tender. Remove the sauteed mushrooms from the pan and set aside.
    • To the skillet add the remaining 1 tablespoon of olive oil along with the shallot and garlic. Saute for 2-3 minutes. Add the white wine to the pan and saute for another 2 minutes.
    • Add the arborio rice to the pan along with the salt and pepper. Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes
    • Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness. You may not use all the broth.
    • Once the rice is finished cooking, stir in the mushrooms and parmesan cheese. Serve fresh with additional parmesan cheese for garnish and enjoy!

    Notes

    Store leftovers in an airtight container in the fridge for up to 5 days. 

    You can sub out the white wine for more vegetable broth, Add a splash of white wine vinegar for taste.  

    Nutrition

    Calories: 182kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 840mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
  • Kung Pao Brussels Sprouts

    Kung Pao Brussels Sprouts

    A classic Chinese takeout dish but made with one of my favorite veggies! Kung Pao brussels sprouts are stir-fried until they’re crisp and tender and have a kick of savory-spicy flavor in each bite. Simple, delicious, and guaranteed to please!

    Brussels sprouts are so amazing! My theory is, for those who aren’t a fan, they just haven’t tried the right recipe yet! When they’re cooked properly, Brussels sprouts are so tender and delicious, and they soak up whatever sauce or seasonings you’re using for flavor in every bite. Here are a few more of my favorite recipes! Creamy parmesan garlic Brussels sprouts, Brussels sprout casserole, and bacon wrapped Brussels sprouts!

    Kung Pao Brussels Sprouts in a white skillet.

    Brussels Sprouts in Kung Pao Sauce

    These Kung Pao Brussels Sprouts are tiny flavor bombs, bursting with sweetness, spice, and crunch. No more soggy or overcooked sprouts, these guys are crispy on the outside, juicy on the inside, and kissed with a smoky edge. They’re a little bit tangy from the ginger and vinegar, savory from the garlic and soy sauce, with the perfect spice thanks to the red chili paste!

    The flavor of these sprouts is complex and mouthwatering, and you’re going to love every bite. Kung Pao chicken is one of my favorite takeout dishes, but I think I like these Brussels sprouts just as much! They’re great on their own or served alongside all of your favorite Asian dishes.

    Ingredients You’ll Need For Kung Pao Brussels Sprouts

    Each of these ingredients play an important part in making sure the dish has the most amazing flavor. Sweet, savory, and spicy, with heat that leaves you wanting just one more taste.

    • Brussels Sprouts: Sear these babies until they’re golden and crispy. It’s what makes the dish so good!
    • Vegetable Oil: Gets the pan hot and prepares the sprouts for deliciousness.
    • Chili Pepper: Choose your spice level! A little goes a long way for heat. I minced mine for even flavor distribution.
    • Garlic & Ginger: Two flavor powerhouses that you’ll want to make sure you add.
    • Soy Sauce: The base of the Kung Pao Brussels sprouts! It gives them the perfect savory flavor. I used low-sodium soy sauce so the dish doesn’t end up too salty.
    • Rice Vinegar: A must in Asian cooking for the perfect tang.
    • Chinkiang Vinegar: A rich, umami vinegar. You may need to make a trip to your local Asian market for this one, but trust me, it’s so worth it!
    • Red Chili Paste: So your Brussels sprouts have some extra kick.
    • Peanuts: Crunchy bites to cool down the spice and add a nutty flavor.
    • Chopped Green Onions: To garnish the dish with!

    How to Make Them

    These Kung Pao Brussels sprouts are a unique side dish that everyone will love! Plus, they only take 20 minutes to make. Perfect for whipping up alongside some sticky Asian glazed chicken or Szechuan beef!

    1. Sauce Mixture: In a small bowl, whisk together the ginger, soy sauce, rice vinegar, chinkiang vinegar, and red chili paste until combined.
    2. Sear Brussels Sprouts: In a large skillet, heat the vegetable oil over medium high heat. Place the brussels sprouts in the pan and toss to coat them in the oil. Then sear the brussels sprouts, undisturbed for 2-3 minutes before stirring.
    3. Continue to Sear: Toss and stir the brussels sprouts, sear undisturbed for another 2-3 minutes. Continue to sear the brussels sprouts until they are pretty evenly crisped on the outsides.
    4. Mix in Garlic snd Pepper: Reduce the heat to medium and add the garlic and red chili pepper, then saute with the brussels sprouts for 3 minutes.
    5. Combine With Sauce: Pour the sauce mixture over the brussels sprouts and toss to coat. Then continue to cook the brussels sprouts in the sauce for 3-5 minutes. Continue to stir and cook the brussels sprouts until the sauce thickens.
    6. Add Garnish and Serve: Remove the pan from heat and serve the brussels sprouts topped with chopped peanuts and green onions.
    4-photo collage of the Brussels sprouts being sautéed and covered in the homemade sauce.

    Recipe Tip

    Want to kick up the spice? Add more heat by increasing the amount of red chili paste used in the sauce. You can also add chili flakes.

    Kung Pao Brussels sprouts in a stoneware bowl.

    Storing Leftover Kung Pao Brussels Sprouts

    Store leftovers in an airtight container in the fridge for up to 5 days. I recommend reheating your Brussels sprouts in the oven to keep them crisp on the outside, tender on the inside. 8-10 minutes at 350 degrees Fahrenheit should do the trick!

    Sprouts being scooped up in a wooden spoon.

    More Tried and True Brussels Sprout Recipes

    Print

    Kung Pao Brussels Sprouts

    A classic Chinese takeout dish but made with one of my favorite veggies! Kung Pao brussels sprouts are stir-fried until they’re crisp and tender and have a kick of savory-spicy flavor in each bite. Simple, delicious, and guaranteed to please!
    Course Side Dish
    Cuisine Asian, Asian American, Chinese, chinese american
    Keyword kung pao brussels sprouts
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 6 people
    Calories 105kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • In a small bowl, whisk together the ginger, soy sauce, rice vinegar, chinkiang vinegar, and red chili paste.
    • In a large skillet, heat the vegetable oil over medium high heat. Place the brussels sprouts in the pan and toss to coat them in the oil. Sear the brussels sprouts, undisturbed for 2-3 minutes before stirring.
    • Toss and stir the brussels sprouts, sear undisturbed for another 2-3 minutes. Continue to sear the brussels sprouts until they are pretty evenly crisped on the outsides.
    • Reduce the heat to medium and add the garlic and red chili pepper, saute with the brussels sprouts for 3 minutes.
    • Pour the sauce mixture over the brussels sprouts and toss to coat. Continue to cook the brussels sprouts in the sauce for 3-5 minutes. Continue to stir and cook the brussels sprouts until the sauce thickens.
    • Remove the pan from heat and serve the brussels sprouts topped with chopped peanuts and green onions.

    Nutrition

    Calories: 105kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 405mg | Potassium: 432mg | Fiber: 4g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 80mg | Calcium: 50mg | Iron: 2mg