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  • Mushroom Casserole

    Mushroom Casserole

    This creamy Mushroom Casserole is an impressive side dish to any meal! It’s loaded with tender mushrooms mixed in a cheesy decadent sauce, then baked with a panko herb topping.

    Close side view of a wood spoon lifting up mushroom casserole from the baking dish.

    Reasons to LOVE This Casserole

    • Rich and Creamy: The creamy richness of this decadent casserole is unmatched! Cream cheese, sour cream, and parmesan cheese are always a winning combination.
    • Loaded With Mushrooms: Calling all mushroom lovers! The texture and flavor of the mushrooms in this casserole will blow everyone’s minds!
    • Crowd-Pleasing Side Dish: Serve this side dish for holidays or to impress your dinner guests. Everyone goes back for seconds!

    Ingredients to Make Mushroom Casserole

    With a few pantry ingredients and lots of mushrooms, this mushroom casserole comes together in one pan and bakes together in a casserole dish. The panko topping is the perfect finishing touch to this recipe!

    • Baby Bella Mushrooms: Yes, 2 pounds! It seems like a lot, but they cook down in volume making them perfectly tender and flavorful in this casserole!
    • Garlic: Fresh minced garlic adds flavor.
    • Unsalted Butter: Unsalted butter helps to control the salt.
    • Cream Cheese: Softened cream cheese adds creaminess.
    • Sour Cream: Sour cream brings a tangy flavor to the casserole.
    • Parmesan Cheese: Shredded parmesan melts into the casserole making it cheesy and delicious!
    • Salt: Enhances the flavors in the casserole.
    • Black pepper: Freshly ground cracked black pepper is the best!
    • Panko Breadcrumbs: Add a slightly crunchy texture! You can use plain or seasoned breadcrumbs if you prefer.
    • Fresh Parsley: Fresh chopped parsley gives the panko topping a touch of herb flavor.
    Ingredients labeled to make mushroom casserole.

    Mushroom Casserole Recipe

    This cheesy mushroom casserole is a crowd-pleasing side dish that everyone will devour! You are going to love all of its wonderful flavors and textures! Follow the steps below and on the recipe card.

    1. Cook the Mushrooms: Preheat the oven to 375 degrees Fahrenheit and spray a 2-quart baking dish with non-stick cooking spray. Set aside. Add the mushrooms and 3 tablespoons of butter to a large skillet with the butter and cook for 3-4 minutes over medium heat, until the mushrooms have released their liquid.
    2. Add Garlic and Butter: Stir the mushrooms occasionally and cook for about 10 minutes or until the liquid has mostly evaporated. Add the garlic and 1 more tablespoon of butter and cook for 2 minutes.
    3. Stir and the Cheeses, Salt, and Pepper: Stir in the cream cheese, sour cream, parmesan cheese, salt, and pepper.
    4. Cook and Transfer to Baking Dish: Cook for 3-4 minutes until the cheese has melted and everything is fully incorporated. Transfer the mushroom mixture to the prepared baking dish.
    5. Topping and Bake: In a medium bowl, melt the remaining 2 tablespoons of butter. Add the panko and chopped parsley then stir to combine. Sprinkle the panko mixture evenly over the top of the mushrooms and bake for 15-20 minutes, until the panko has turned golden brown.
    First photo of mushrooms cooking in a large skillet.
    Second photo of the butter and garlic added to the skillet.
    Third photo of the cheeses added to the skillet.
    Fourth photo of the mushrooms stirred into the creamy mixture.
    Fifth photo of breadcrumb topping in a bowl.

    Tips and Variations For Mushroom Casserole

    Here are some simple tips and ways to make this mushroom casserole recipe your own! This is the tastiest side dish and I know your family will love it!

    • Mushrooms: You may use baby bella mushrooms as listed in the recipe card, but use other varieties such as white button, portabello, or cremini mushrooms. And if you have leftover mushrooms, make these easy air fryer mushrooms or my favorite balsamic mushrooms!
    • Gluten-Free Option: To make this a gluten-free casserole, eliminate the panko topping and instead sprinkle additional parmesan cheese over the top before baking. Top with freshly chopped parsley.
    • Cheese: You may replace the parmesan cheese with gruyere, mozzarella, swiss, or sharp cheddar cheese.
    • Browning Tips: If your casserole is cooked through but your panko topping isn’t browning very well then I have a tip! Turn the broiler on high and let the panko crisp up for 1-2 minutes. Keep a close eye on the casserole because the broiler can cause it to go from golden brown to burned quickly!

    Top view of mushroom casserole in a baking dish with a wood serving spoon.

    Tip For Cooking Mushrooms

    Be sure to let the mushrooms cook long enough for the liquid almost to completely evaporate. Mushrooms have a very high water content and if you don’t let them all cook down, then your casserole will end up watery. Plus cooking down all that mushroom liquid helps concentrate the delicious mushroom flavor!

    Storing and Reheating Leftovers

    This mushroom casserole is even better the next day because the flavors meld together as it sits! So, I sure hope you have leftovers to enjoy later!

    • In the Refrigerator: If you have leftovers, keep them in an airtight container in the fridge for up to 5 days. To ensure the best texture, I don’t recommend freezing this mushroom casserole.
    • To Reheat: Reheat leftovers in the oven at 350 degrees Fahrenheit for 10-20 minutes. Alternatively, microwave individual portions for 1-2 minutes.
    • Make Ahead: The mushroom mixture of this casserole recipe can be prepared up to 2 days in advance. Store covered in the refrigerator until you are ready to bake your mushroom casserole. Let the casserole come to room temperature while you preheat the oven and make the panko topping. Sprinkle the topping on the casserole before baking!

    Close view of a spoon lifting up a cheesy spoonful of mushroom casserole.

    Print

    Mushroom Casserole

    This creamy Mushroom Casserole is an impressive side dish to any meal! It's loaded with tender mushrooms mixed in a cheesy decadent sauce, then baked with a panko herb topping.
    Course Side Dish
    Cuisine American
    Keyword Mushroom Casserole, Mushroom side dish, Stuffed Mushroom Casserole
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 6 servings
    Calories 332kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit and spray a 2-quart baking dish with non-stick cooking spray. Set aside.
    • Add the mushrooms and 3 tablespoons of butter to a large skillet with the butter and cook for 3-4 minutes over medium heat, until the mushrooms have released their liquid.
    • Stir the mushrooms occasionally and cook for about 10 minutes until the liquid has mostly evaporated. Add the garlic and 1 more tablespoon of butter and cook for 2 minutes.
    • Stir in the cream cheese, sour cream, parmesan cheese, salt, and pepper.
    • Cook for 3-4 minutes until the cheese has melted and everything is fully incorporated. Transfer the mushroom mixture to the prepared baking dish.
    • In a medium bowl, melt the remaining 2 tablespoons of butter. Add the panko and chopped parsley and stir to combine.
    • Sprinkle the panko mixture evenly over the top of the mushrooms and bake for 15-20 minutes, until the panko has turned golden brown.

    Nutrition

    Calories: 332kcal | Carbohydrates: 16g | Protein: 13g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 802mg | Potassium: 767mg | Fiber: 1g | Sugar: 5g | Vitamin A: 871IU | Vitamin C: 1mg | Calcium: 281mg | Iron: 1mg
  • Garlic Fried Rice (Sinangag)

    Garlic Fried Rice (Sinangag)

    Garlic fried rice is one of the most common Filipino rice dishes. It combines leftover rice with crispy fried garlic, all tossed together with seasonings to create something simple that is incredibly flavorful!

    Overhead shot of plated garlic fried rice.

    Reasons You’ll Love This Recipe

    • Easy to Make: This delicious side dish only takes about 15 minutes to make. Crisp up minced garlic, toss in your leftover rice, add some seasonings, and it’s ready!
    • Flavorful: There is just something so satisfyingly good about simple ingredients. They are seriously the best!
    • Versatile: Garlic fried rice pairs well with almost everything. I love making it with my jalapeño chicken, Beijing beef, or cashew chicken.

    Ingredients You Need To Make Filipino Fried Garlic Rice

    This recipe only uses a few simple ingredients you already have at home. Not sure what to do with leftover rice? This recipe is all you need! It’s the perfect side to any meal. Scroll to the bottom of the post for exact measurements.

    • Garlic Cloves: The star of the dish! Fresh is best, but you can use pre-minced if that’s what you have on hand.
    • Vegetable Oil: Helps fry and crisp up the garlic and adds moisture back into the rice.
    • Cooked Rice: You can make rice for this recipe, but leftovers really work best because they aren’t sticky.
    • Onion Powder: Adds a nice savory flavor that complements the garlic.
    • Salt and Pepper: Enhance the flavors in the dish.
    • Green Onions: For garnish and a pop of color.

    How to Make Garlic Fried Rice

    Collect your ingredients, heat your pan up, and let the magic begin. You will love how quickly and easily you can make this delicious side dish. Your kids will love it and might just eat it instead of your main dish!

    1. Add: In a large wok or non-stick pan, add the oil and heat over medium-high heat, then add the minced garlic.
    2. Crisp: Stir and cook for 2-3 minutes until golden brown and crispy.
    3. Stir: Add in the cooked and cooled rice, then stir the rice into the oil and garlic.
    4. Cook and Serve: Season with onion powder, salt, and pepper. Cook for 2-3 minutes allowing the rice to get crispy. Stir the rice and continue to cook for about 5 minutes to achieve a fried rice texture. Garnish with sliced green onion and serve warm.
    Angle shot of minced garlic added to oil in a wok.
    Angle shot of fried garlic, slightly brown.
    Angle shot of rice added to the pan.
    Overhead shot of seasonings added to the rice in the pan.

    Garlic Fried Rice Tips and Variations

    Whether you prefer a simple, classic version or want to add in vegetables, proteins, or sauces, there’s a way to tailor the dish to your taste.

    • Garlic: Fresh is a MUST! Chop or mince the garlic to your desired size. I like bigger pieces for lots of garlic crunch! Be careful not to burn the garlic.
    • Rice: The key to fried rice is to use cooked and cooled rice! Leftover or day-old rice helps keep your fried rice from being mushy.
    • Butter: Add flavor and use butter instead of oil. Sometimes I use half butter and half oil and it’s delicious!
    • Add Eggs: Scramble eggs into the rice for added protein! Filipino garlic fried rice doesn’t traditionally have eggs, but feel free to add eggs like my easy fried rice recipe.
    • Season with Soy Sauce: Add one tablespoon of soy sauce to add umami flavor!

    Overhead shot of garlic fried rice in a walk with two wooden spoons.

    Storing and Reheating Leftovers

    Garlic fried rice is delicious for breakfast, lunch, and dinner! It’s traditionally served in the Philippines for breakfast with an egg on top. Save this rice for breakfast and try it out.

    • In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.
    • To Reheat: Reheat individual portions of rice in the microwave at 1-minute intervals. Stirring in between should do the trick! Add a splash of soy sauce if you want to add extra moisture and flavor.

    Close up shot of garlic fried rice on a wooden serving spoon.

    More Fried Rice Recipes to Try

    If you have leftover rice and are looking for ways to use it, then you’ve come to the right place. Here are some great rice recipes I am sure you’ll love.

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    Filipino Garlic Fried Rice

    Garlic fried rice is one of the most common Filipino rice dishes. It combines leftover rice with crispy fried garlic, all tossed together with seasonings to create something simple yet incredibly flavorful!
    Course Side Dish
    Cuisine Filipino
    Keyword easy garlic fried rice, filipino garlic fried rice, sinangag
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 6 people
    Calories 204kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • In a large wok or non-stick pan, add the oil and heat over medium-high heat. Add the minced garlic.
    • Stir and cook for 2-3 minutes until golden brown and crispy.
    • Add in the cooked and cooled rice. Stir the rice into the oil and garlic.
    • Season with onion powder, salt, and pepper. Cook for 2-3 minutes allowing the rice to get crispy. Stir the rice and continue to cook for about 5 minutes to achieve a fried rice texture.
    • Garnish with sliced green onion and serve warm.

    Nutrition

    Calories: 204kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 196mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.3mg
  • Smashed Brussels Sprouts

    Smashed Brussels Sprouts

    Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!

    Angle shot of a wooden spatula holding up a few smashed Brussels sprouts out of the pan.

    Reasons You’ll Love This Recipe

    • Nutrient-Rich Side: Smashed Brussels sprouts taste wonderful and are loaded with vitamins and fiber. You’ll want to make these on the regular!
    • Simple: You only need four ingredients and 20 minutes of prep time to have a healthy snack or side dish to go with creamy Tuscan garlic chicken, grilled tri-tip, or any main dish you can think of!
    • Delicious Flavor and Texture: These are not only flavorful, but they also have an amazing crunchy texture. Even kids gobble these up!

    Crispy Smashed Brussels Sprouts

    Smashed Brussels sprouts are a spin-off the very popular and very delicious smashed potatoes recipe. They’re just as easy to make and are the perfect side dish or appetizer. I might even like these more than smashed potatoes because they are addictively crispy and caramelized around the edges. So addictive, in fact, I sometimes can’t stop myself from eating them straight off the pan!

    Crispy Brussels Sprouts Ingredients

    You won’t believe that just four simple ingredients can bring so much flavor! The whole smashing method takes this green vegetable to the next level. The exact measurements of the ingredients are in the recipe card at the bottom of the page.

    • Brussels Sprouts: This recipe uses about one pound of cleaned and trimmed whole Brussels sprouts.
    • Olive Oil: This recipe uses a generous amount of olive oil to cook the Brussels. This will help them to become crispy and keep them from burning.
    • Salt and Black Pepper: All you need is a simple seasoning of flakey salt and black pepper.
    Overhead shot of labeled ingredients.

    How to Make Smashed Brussels Sprouts

    These smashed Brussels sprouts are a unique side dish that everyone will love! They’re so good that your family will be swiping them from the sheet pan before you can get them to the table!

    1. Boil: Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat. Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
    2. Season: Spread the Brussels sprouts out in a single layer on a large baking sheet, then drizzle with olive oil. Sprinkle with a couple of generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
    3. Smash and Roast: Use a flat-bottomed glass or measuring cup to smash each tender Brussels sprout flat against the baking sheet. Bake the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp.
    Overhead shot of Brussels sprouts being boiled in water.
    Overhead shot of boiled Brussels sprouts on a baking sheet drizzled with oil and sprinkled with salt and pepper.
    Angle shot of someone smashing boiled, oiled, and seasoned Brussels sprouts.

    Tips and Variations for the Best Brussels Sprouts

    This Brussels sprouts recipe could not be any easier! However, here are a few tips and variations so your family will go crazy over these every time you make them.

    • Brussels Sprouts Size: If your Brussels sprouts are extra large, you can cut them in half instead of roasting them whole. Smash them with the cut side down on the baking sheet. 
    • Drying the Sprouts: It can help to pat each Brussels sprout dry with a clean kitchen towel or paper towel. The more water that is left on them, the longer they will have to roast before they become crispy. Patting them dry helps remove the extra moisture before roasting.
    • Add Seasonings: I like these with just salt, pepper, and olive oil, but you can add a little more flavor by adding ¼ teaspoon of garlic powder, Italian seasoning, or crushed red pepper to the Brussels sprouts before you toss them. You could even add a squeeze of fresh lemon juice over the top when they come out of the oven. 
    • Make Them Cheesy: For a little extra flare, add ¼-⅓ cups of finely grated parmesan cheese to the tops of the Brussels sprouts about 5 minutes before they are done cooking. 
    • Best Freshly Cooked: Avoid cooking these too far ahead of when you plan to serve them. The longer they sit, the more crispiness they will lose! They are best fresh out of the oven.

    Overhead shot of smashed Brussels sprouts on a plate with a wooden serving spoon.

    Storing Leftover Smashed Brussels Sprouts

    • Make-Ahead Option: You can par-cook the Brussels sprouts in advance to save on prep time. Once they finish boiling, transfer them to a bowl of ice water to stop the cooking. Store them in an airtight container lined with 2-3 paper towels to absorb the excess water. When you are ready to finish them, continue as directed in the recipe card. 
    • In the Refrigerator: Cooked smashed Brussels sprouts can be stored in an airtight container for up to 4 days.
    • To Reheat: You can reheat them in a 350-degree Fahrenheit oven for 5 minutes or in an air fryer at 350 degrees Fahrenheit for 2-3 minutes.

    Overhead shot of roasted smashed Brussels sprouts on a baking sheet.

    More Delicious Sides

    A delicious side dish recipe is the perfect way to complete a meal and really take it to the next level! I have so many wonderful sides that you’ll want to try. You can find all of my side dish recipes here. Below are some favs that I make for my family on repeat!

    Print

    Smashed Brussels Sprouts

    Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!
    Course Side Dish
    Cuisine American
    Keyword brussels sprouts, garlic parmesan roasted brussel sprouts, parmesan roasted brussels sprouts, Smashed Brussels Sprouts
    Prep Time 20 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes
    Servings 4 servings
    Calories 168kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound cleaned and trimmed whole Brussels sprouts
    • ¼ cup olive oil
    • flakey salt, to taste
    • black pepper, to taste

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat.
    • Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
    • Spread the brussel sprouts out in a single layer on a large baking sheet and drizzle with olive oil and sprinkle with a couple generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
    • Use a flat-bottomed glass or measuring cup to smash each Brussels sprout flat against the baking sheet.
    • Roast the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp. Serve immediately.

    Nutrition

    Calories: 168kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 29mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg
  • Garlic Butter Rice

    Garlic Butter Rice

    Garlic Butter Rice is the perfect side dish for dinner! A simple mix of butter, sautéed onion, garlic, and chicken broth gives this rice tons of great flavor. It’s easy to make and tastes amazing!

    Overhead shot of a bowl of garlic butter rice with a spoon in it.

    Reasons You’ll Love This Recipe

    • Super Flavorful! This garlic butter rice is simple yet loaded with flavor! It will elevate any meal to the next level. Your entire family will love it!
    • Quick and Easy: Only 10 minutes of prep time is all you need, and then it’s totally hands-off! You can work on the main dish while it’s cooking! 
    • Versatile: You can serve this rice as-is or add additional ingredients to make it more of a pilaf. The flavors are mild enough to pair with a variety of different mains.

    What is Garlic Butter Rice?

    This delicious garlic butter rice combines long-grain white rice, butter, garlic, onion, and chicken broth. It’s hassle-free to make and can be simmering while you work on the main dish.

    One of the best parts of this recipe is that it’s versatile enough to be served alongside a variety of different mains! Whether you’re serving your family dinner or hosting a large gathering, this garlic butter rice is always a winner. We love it with air fryer steak, crispy parmesan garlic chicken, and this grilled tilapia!

    Ingredients You’ll Need

    All you need to whip up this delicious garlic butter rice is a handful of simple ingredients. Its light, savory flavor perfectly complements any main course without stealing the show. Scroll to the recipe card at the bottom of the post for exact measurements.

    • Butter: The star of this rice for adding creaminess and richness!
    • Yellow Onion and Garlic: Infuses the rice with the most wonderful savory flavor.
    • Chicken Broth: Adds moisture and delicious flavor to the rice as it cooks. Substitute with vegetable broth to keep this dish vegetarian.
    • Rice: Dry long-grain white rice turns out perfectly fluffy and tender. You could use basmati rice or jasmine rice as a substitute.
    • Salt & Pepper: To taste!
    • Herbs: Garnish with fresh parsley for a pop of color.
    Overhead shot of labeled ingredients.

    How to Make Garlic Butter Rice

    This is one of those easy recipes that’s good to have in your back pocket when you need a quick side that everyone loves. You’ll be making it on repeat! It’s hands-off and can be ready to serve in less than 30 minutes.

    1. Melt Butter: Melt one tablespoon of butter in a large saucepan over medium heat. Add yellow onion and sauté until tender, about 3 minutes.
    2. Sauté: Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
    3. Add Broth: Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil.
    4. Simmer: Add the rice and stir once. Cover with a lid then reduce the heat to low. Simmer until the liquid is absorbed, about 18-20 minutes.
    5. Let Rest: Remove from heat and let the rice rest for 5-10 minutes. 
    6. Add More Butter and Fluff: Add the remaining two tablespoons of butter, then fluff the rice with a fork. Garnish with fresh parsley and enjoy!
    Overhead shot of melted butter and onions in a pot on the stove.
    Overhead host of butter and onion mixture with garlic on top.
    Overhead shot of someone pouring chicken broth into the onion, butter and garlic mixture.
    Overhead shot of someone pouring rice into the broth, butter, onion and garlic mixture in the pot.

    Tips for Making Garlic Butter Rice

    Here are some simple tips for the best garlic butter rice!

    • Garlic: This rice recipe calls for 4 garlic cloves, but feel free to use more if you LOVE garlic flavor! Or use 1 teaspoon garlic powder in place of the cloves if you prefer.
    • Rice: Rinse and strain your rice before cooking it. This makes it extra fluffy when it’s cooked. No one wants sticky or mushy rice! Long-grain rice is best for this recipe. Try using Jasmine, basmati, or whole-wheat rice. Just remember that the cooking time for whole-wheat rice is longer.
    • Salt: The amount of salt in this recipe is a personal preference. It also depends on the chicken broth that you use. If it’s low-sodium, you will want to add more salt to flavor the rice.
    • Chicken Broth: Use low-sodium if you prefer! Chicken bouillon packs more flavor if you want to use that instead of the broth.

    Overhead shot of garlic butter rice in a pot with wooden spoon, garnished with parsley.

    Storing Leftover Rice

    Leftover garlic butter rice is delicious! Here is how to store it so it stays fresh:

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

    Angle shot of a plated bowl of garlic butter rice with a bite of rice on a spoon.

    More delicious rice recipes

    A tasty rice dish can complement a variety of meals. Whether you’re serving tacos or fish, I have a rice recipe for you! Here are a few of our family favorites for you to try!

    Print

    Garlic Butter Rice

    Garlic Butter Rice is the perfect side dish for dinner! A simple mix of butter, sautéed onion, garlic, and chicken broth gives this rice tons of great flavor. It's easy to make and tastes amazing!
    Course Side Dish
    Keyword garlic butter rice
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6 people
    Calories 289kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Melt one tablespoon of butter in a large saucepan over medium heat. Add yellow onion and sauté until tender, about 3 minutes.
    • Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
    • Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil.
    • Add the rice and stir once, cover with a lid then reduce the heat to low. Simmer until the liquid is absorbed, about 18-20 minutes.
    • Remove from heat and let the rice rest for 5-10 minutes.
    • Add the remaining two tablespoons of butter, then fluff the rice with a fork. Garnish with fresh parsley and enjoy!

    Nutrition

    Calories: 289kcal | Carbohydrates: 51g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 521mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
  • Labor Day Menu Plan

    Labor Day Menu Plan

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

    This Labor Day Menu Plan will make your party planning so easy! End the summer with these amazing recipes. Don’t forget that I included a shopping list which will save you so much time!

    Aren’t holidays fun? Any excuse to whip up delicious recipes and I am in! This creamy ranch dip is our absolute favorite for any occasion!!

    A collage of 6 images and a graphic that says " labor day menu plan with shopping list".

    Send summer out with a bang with this yummy Labor Day menu plan. School has already started so spending time party planning is just not in the cards for me which is why this menu plan is perfect.

    I’ve included a few options for entrees, sides and desserts. Cook them all to feed a crowd or pick one of each if it’s a smaller gathering! And if you are like me and want a meal plan every week, check out my weekly meal plans here.

    How Many Does This Feed

    Each recipe on this Labor meal plan is meant to feed about 6-8 adults so if you are making all of them, this amount of food should easily be able to feed about 15+ people. More if its a combination of adults and kids!

    Hawaiian Teriyaki Chicken Skewers

    4.75 from 35 votes

    Hawaiian Teriyaki Chicken Skewers marinate in the very best homemade Hawaiian teriyaki sauce! Loaded with peppers, fresh pineapple and red onions, these make an incredible and vibrant meal!

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    Slow Cooker Sweet Carolina Pulled Pork Sliders

    5 from 3 votes

    Slow Cooker Sweet Carolina Pulled Pork Sliders are crazy tender, juicy and messy, the way a slider should be! The pork slow cooks all day in an amazing spice rub and sweet vinegar and will be a huge hit!

    View Recipe

    BLT Tortellini Pasta Salad

    5 from 3 votes

    BLT Tortellini Pasta Salad is your favorite sandwich turned into a delicious, refreshing salad you can share with others. This salad is so easy to make and perfect for serving at any gathering. With loads of bacon, crisp Romaine lettuce, juicy tomatoes, and cheese-filled tortellini, it’s sure to be a hit!

    View Recipe

    Loaded Creamy Ranch Dip (Poolside Dip)

    4.80 from 5 votes

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

    View Recipe

    No Bake S’mores Pie

    This No Bake S’mores Pie is the easiest summer dessert! A graham cracker crust is loaded with chocolate filling and topped with marshmallow cream!

    View Recipe

    Peach Dump Cake

    5 from 4 votes

    This 5-ingredient peach dump cake is a super easy dessert that is full of warm, cinnamony goodness. Top it off with a scoop of ice cream for a peachy, indulgent dessert the whole family will love.

    View Recipe

    A pdf of a shopping list.

    More Sides for Labor Day

    Adding in extra sides is a great way to feed a crowd. Add a little variety to your holiday menu plan with some of my favorites!

    Holiday Leftovers

    This menu for Labor Day can feed a lot! If you have leftovers, make sure to store them properly in an airtight container in your fridge and they should last you a couple of days!

  • Croissant Bread

    Croissant Bread

    Croissant Bread is beautiful and fluffy with crispy, flaky layers on the outside. It’s also one of the most delicious breads you’ll ever taste – it will be love at first bite!  Add it to your next brunch spread and use it to make French toast, sandwiches, and breakfast casseroles!

    Homemade bread is one of my favorite things to bake! I used to be intimated to make yeast bread but it’s actually not bad at all! Check out my beginner’s guide to baking bread, if you’re just getting started. And this simple no-knead bread or my grandma’s perfect homemade bread are great recipes for any beginner!

    Overhead shot of slices of croissant bread on cutting board.

    Reasons You’ll Love This Recipe

    • Incredible Taste and Texture: Croissant bread smells and tastes like a croissant but slices like sandwich bread.
    • Step-by-Step Instructions: This guided post will set you up for success in making this delicious pastry bread! I walk you through all the steps and share my best tips.

    What is Croissant Bread?

    Get ready to be blown away by this irresistibly delicious croissant bread! It’s made with a simple croissant dough baked in a loaf pan. The taste and texture are just like something you would find in a French bakery. One bite and you will be obsessed with the layers of butter and the hint of sweetness. The inside is melt-in-your-mouth soft and fluffy, with a crispy, flaky crust.

    As an added plus, it’s super versatile! It’s wonderful on its own or toasted and smeared with cinnamon butter or jam, but it also cooks up fabulously as a grilled cheese, in bread pudding, or used to make a BLT sandwich! No matter how you enjoy it, you’re sure to love it so much!

    Ingredients You’ll Need

    This croissant bread uses adding honey for sweetness and plenty of butter for laminating the dough. Laminating dough (or folding in butter) will help create the many layers of airy flakiness. Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Milk: For extra richness, this recipe uses milk instead of water to activate the yeast.
    • Yeast: 1 packet of active dry yeast is enough for one loaf of this bread.
    • Honey: Adds just enough sweetness.
    • Butter: For buttery flavor.
    • Flour: All-purpose flour will work the best for maximum tenderness.
    • Salt: To bring out all of the flavors.
    • Butter: Cold butter is folded into the dough during the lamination process. When it bakes, the butter melts, resulting in warm, delicious buttery layers.
    • Egg and Milk: We mix one large egg and a small amount of milk together to create an egg wash, which is brushed over the loaf to give it a golden brown sheen.
    Overhead shot of labeled ingredients.

    How to Make Croissant Bread

    There are quite a few steps for making homemade croissant bread, but they’re all really easy and so worth it. Scroll through to learn how to make the best homemade bread!

    Make, Rise, and Chill the Dough

    Overhead shot of yeast mixture in bow.
    Angle shot of yeast mixture being mixed with butter and flour with dough hook in stand mixer.
    Overhead shot of ball of croissant bread dough at the bottom of stand mixer bowl.
    Overhead shot of dough pounded out into a 9x14 rectangle.
    1. Proof the Yeast: Add the milk, instant yeast, and honey to the bowl of a stand mixer. Whisk together and cover for 5 minutes. The mixture should foam up.
    2. Mix in Butter, Flour, and Salt: Add the softened butter, 2 cups of flour, and salt. Using the dough hook attachment, mix the ingredients at low speed. Add in additional flour if needed. The dough should pull away from the bowl of the mixer but not be too dry. Knead the dough for 5 minutes in the mixer on medium speed or on a lightly floured surface using your hands.
    3. Rise the Dough: Add the dough to a lightly oiled bowl and cover it. Let the dough rest at room temperature for about an hour. The dough should double in size.
    4. Chill the Dough: Line a baking sheet with parchment paper or a silicone baking mat. Once the dough has risen, dump it out onto the lined baking sheet and pound it flat with your hand or a rolling pin into a 9×14-inch rectangle. Cover the dough and place it in the fridge for 20 minutes. Once the dough has chilled, remove it from the fridge.

    Laminating the Dough

    Overhead shot of 9x14 rectangular dough with butter squares placed down the middle third of the rectangle.
    Overhead shot of butter squares laid out over the third of the 9x14 rectangle that had been folded over the middle third.
    Overhead shot of croissant bread dough folded in thirds.
    Overhead shot of dough pounded out into another 9x14 rectangle.
    1. Arrange the Pads of Butter: Slice the slightly softened butter into ⅛ inch-thick slices, then lay half of the slices in the center ⅓ of the slab of dough,
    2. Fold One Side and Layer on the Remaining Butter: Fold one side of the center of the slab on top of the butter. Lay the other half of the butter slices on top of the dough and fold over the other side.
    3. Roll and Fold: Roll this slab out into another 9×14-inch rectangle. Fold it again one side over the center and the remaining side on top of that, like a letter fold.
    4. Roll Out the Dough and Chill: Roll it into another 9×14-inch slab, place it back on the pan, cover it, and refrigerate for another 20 minutes.

    Shape and Raise the Croissant Bread Dough

    Overhead shot of someone rolling up dough.
    Overhead shot of rolled dough in loaf pan.
    Overhead shot of scored rolled dough in loaf pan.
    1. Roll Into a Log Shape: Working from the short side, roll the dough into a log about 9 inches in length.
    2. Cover and Raise the Loaf: Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cover the loaf and let it rest at room temperature to rise. While the loaf is rising, preheat an oven to 375 degrees Fahrenheit.
    1. Score and Bake: Once the loaf raises, score it horizontally a few times with a knife. Make the egg wash and brush it on the top of the loaf. Bake the loaf for 10 minutes, uncovered. Lightly place foil over the top to keep it from getting too dark. Continue baking for 20 minutes until the crust is golden brown. The inside temperature should be 190 degrees Fahrenheit. Take the loaf out of the oven and let it rest in the pan for at least 10 minutes, then remove it from the pan to finish cooling.
    Side shot of baked croissant bread with browned top.

    Tips for Perfect Croissant Bread

    Simply follow all of the steps, and you’ll see that making croissant bread is actually pretty easy. Here are some tips so it turns out perfect!

    • Butter Temperature: The butter for lamination should be soft enough to cut easily but not soft enough to spread. If the butter becomes too soft, spread it instead of placing the pats of butter, fold up the dough into the tri-fold like normal then pop it in the fridge for 20 minutes to harden the butter a bit before rolling out. 
    • If the Dough is Sticky: If the dough is getting sticky while you knead it you can add a dusting of flour, but don’t add too much and dry the dough out.
    • Temperature of the Dough Make sure the dough is cold but not too hard to roll out. Twenty minutes may not be enough time to cool it down, but if it is too cold or hard to roll out, cover it and let it sit at room temperature for a few minutes until it is just soft enough to roll out. 
    • Using Foil to Bake: Watch the crust’s color; once you take the foil off, it will brown pretty quickly. Check the internal temperature for doneness, and if it’s still not the right temperature but the color is getting dark, place the foil back on top while it finishes baking.
    • Added Flavors: One of my favorite things I had in Paris was their chocolate croissants. When you are doing the lamination process, maybe add some chocolate, raisins, or a cinnamon sugar mixture to your layers!

    Side shot of croissant loaf sliced down the middle.

    Storing Leftover Croissant Bread

    Before storing your bread, make sure that it has cooled completely; otherwise, the loaf will sweat and become soggy.

    • Refrigerate: Store your loaf in the fridge to make it last longer! Once you place it in an airtight container and put it in your fridge, it will last for about 7 days.

    Overhead shot of plated slices of croissant bread.

    More Bread Recipes You’ll Love

    If this incredible croissant bread has given you inspiration to make more bread, check out the recipes below!

    Print

    Croissant Bread

    Croissant Bread is beautiful and fluffy with crispy, flaky layers on the outside. It's also one of the most delicious breads you'll ever taste – it will be love at first bite!  Add it to your next brunch spread and use it to make French toast, sandwiches and breakfast casseroles!
    Course Bread
    Keyword croissant bread
    Prep Time 20 minutes
    Cook Time 40 minutes
    Proofing time 3 hours
    Total Time 4 hours
    Servings 1 loaf
    Calories 2718kcal
    Author Alyssa Rivers

    Ingredients

    Dough

    Butter For Laminating

    Egg Wash

    Instructions

    Make the Dough

    • Add the milk, yeast, and honey, to the bowl of a stand mixer. Whisk together and cover for 5 minutes. The mixture should foam up.
    • To the same bowl, add the softened butter, 2 cups of flour, and salt. Using the dough hook attachment, mix the ingredients until they begin to come together. Scrape the sides of the bowl to incorporate all the ingredients.
    • Add additional flour, if needed, two tablespoons at a time, until a soft dough forms, scraping the sides of the bowl as needed. The dough should pull away from the bowl of the mixer but not be too dry.
    • Once the dough has formed, knead it for 5 minutes in the mixer on medium speed or on a lightly floured surface with your hands.

    Rest and Chill the Dough

    • Add the dough to a lightly oiled bowl and cover it. Let the dough rest at room temperature for about an hour. The dough should double in size.
    • Line a baking sheet with parchment paper or a silicone baking mat. Once the dough has risen, dump it onto the lined baking sheet and pound it flat into a 9×14-inch rectangle.
    • Cover the dough and place it in the fridge for 20 minutes. Once the dough has chilled, remove it from the fridge.

    Laminate the Dough

    • For the first step of laminating the dough, slice the slightly softened butter into ⅛ inch-thick slices.
    • Lay half of the slices in the center ⅓ of the slab of dough, and fold one side of the center of the slab on top of the butter.
    • Lay the other half of the butter slices on top of the dough and fold the other side on top of that. You should have a butter, dough, butter layering pattern where the outside of the slab is all dough with no exposed butter.
    • Roll this slab out into another 9×14-inch rectangle. Fold it again one side over the center and the remaining side on top of that, like a letter fold. Roll it into another 9×14 inch slab, place it back on the pan, cover and place it back in the fridge for another 20 minutes.
    • After 20 minutes, take the dough out and off the pan, do a tri-letter fold on it again, and roll it back into a 9×14-inch slab. Do the tri-fold one more time and roll it back into a 9×14-inch slab.

    Shape and Rise the Dough

    • Now, working from the short side, roll the dough into a log about 9 inches in length.
    • Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cover the loaf and let it rest at room temperature to rise. While the loaf is rising, preheat an oven to 375 degrees Fahrenheit.

    Score and Bake

    • When the loaf has risen to just above the height of the pan, score it horizontally a few times with a knife. Make the egg wash by whisking together the egg and milk, and brush the egg wash on the top of the loaf.
    • Bake the loaf for 10 minutes, uncovered. Lightly place foil over the top to keep it from getting too dark. Continue baking for 20 minutes until the crust is golden brown and the internal temprature reaches 190 degrees Fahrenheit.
    • Take the loaf out of the oven and let it rest in the pan for at least 10 minutes, then remove it from the pan to finish cooling.

    Nutrition

    Serving: 8slices | Calories: 2718kcal | Carbohydrates: 256g | Protein: 43g | Fat: 172g | Saturated Fat: 106g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 44g | Trans Fat: 6g | Cholesterol: 612mg | Sodium: 4906mg | Potassium: 829mg | Fiber: 7g | Sugar: 66g | Vitamin A: 5513IU | Vitamin C: 0.3mg | Calcium: 452mg | Iron: 13mg
  • How to Boil Corn on the Cob

    How to Boil Corn on the Cob

    This is the BEST recipe for how to boil corn on the cob! Fresh summer corn gets boiled in a sweet creamy mixture of milk, butter, sugar, and salt. Cook and flavor your corn all in one pot!

    Corn makes the perfect side dish and is so versatile! Try my easy Air Fryer Corn, this amazing Corn Salad, or our family’s favorite 5 Ingredient Corn Casserole!

    Close top view of tongs lifting up corn from a pot.

    Reasons to Boil Corn

    • Tender and Tasty: Perfectly boil and flavor fresh corn on the cob. It comes out tender and it’s SO tasty!
    • Easy One Pot Side Dish: Boiling corn on the cob is done in one pot! It’s easy and clean-up is a breeze.
    • Ready in Minutes: It only takes 5 minutes to boil corn on the cob! It’s fast and makes the perfect side to any meal.

    The Best Boiled Corn on the Cob!

    How good does this corn on the cob look?! Let me show you how to boil corn on the cob with this fast and easy method. The trick is adding butter, milk, sugar, and salt to the water. I promise, your corn will never taste better! And the best part is that it’s seasoned and ready to devour right out of the pot. It makes the perfect side dish to any summer meal and I can’t wait for you to try it!

    There’s something about fresh summer corn on the cob! It’s a staple barbeque recipe because it pairs well with almost anything. Serve it with Homemade Smash Burgers, delicious Grilled Asian Garlic Steak Skewers, and this easy Grilled Shrimp.

    Ingredients Needed

    It only takes 6 simple ingredients to make the best-boiled corn on the cob! If you’re lucky enough to grow your own corn then you most likely have all of the ingredients! But that’s ok if you don’t, just grab fresh ears of corn at the market or farm stand and you’re all set!

    • Ears of Corn: Shuck the corn by removing the husks and silks before cutting or snapping in half.
    • Water: I use 6 cups! Use a big enough pot to add the additional ingredients and corn.
    • Milk: Adds creamy flavor to the water mixture!
    • Butter: Corn and butter are a must together because the butter melts to coat and flavor the corn.
    • Sugar: Adds a bit of sweetness because sweet corn is the best!
    • Salt: Balances all the flavors and enhances the sweetness of the corn.

    Boiling Corn on the Cob

    Knowing how to boil corn on the cob is a must because it’s fast and easy! And you’re going to love how easy this recipe is. Make this corn at your next outdoor get-together, and you will be cooking it up all summer long!

    1. Boil the Water: First, add 6 cups of water to a large pot then bring the water to a boil.
    2. Add the Milk, Butter, Sugar, and Salt: Next, add in the milk, butter, sugar, and salt then slowly lower the corn into the water.
    3. Boil the Corn: Boil the corn for 5 minutes or until tender. It will be bright yellow in color and tender when pierced with a knife.
    4. Remove and Enjoy: Last, remove the corn with tongs from the boiling water. Top with salt, pepper, and desired toppings!
    First photo of the water boiling.
    Boil the water.
    Second photo of the milk pouring in the pot.
    Stir in the milk, sugar, and salt.
    Third photo of the butter adding to the pot.
    Add the butter and melt.
    Fourth photo of boiling corn on the cob.
    Add in the corn and boil.

    How Long to Boil Corn on the Cob?

    Boiling fresh corn on the cob only takes 5 minutes once placed in the boiling water! Boiling the water before adding the remaining ingredients and corn is key. Add additional cooking time if you prefer your corn more tender and less crispy.

    Top view of boiled corn on the cob in a pot.

    Tips For Boiling Corn on the Cob

    Here are some easy tips to follow for boiling fresh sweet corn on the cob. You’re going to love the garnish ideas!

    • Pot Size: Use a large pot, mine is a 6-quart pot! You don’t want the ingredients to come too close to the top becuase it will boil over and make a mess!
    • Corn: Fresh summer corn is ideal, but frozen corn on the cob can be found at the grocery store year round. Add 3-5 minutes of cooking time if the corn on the cob is frozen.
    • Cutting: Cut the corn in half using a sharp knife or simply break the cob in the middle! It easily snaps in half.
    • Garnish: Add more flavor with garnishes! Sprinkle on fresh herbs like cilantro, basil, or chives or add a dash of seasonings like paprika, chili powder, or Tajin. But our favorite is garnishing with cotija cheese and a squeeze of lime juice on top!
    • Time: Cooking time depends on how you prefer your corn. We think 5 minutes is the perfect amount of cooking time, but if you like your corn crispier, then boil it for 3 minutes. Cook to your desired doneness!

    Top view of corn on the cob on a platter garnished with cilantro.

    Storing Leftovers

    Boiled corn on the cob is best served fresh and warm, but it makes great leftovers! Before storing your leftover boiled corn, allow it to cool completely.

    • In the Refrigerator: Store boiled corn on the cob in the fridge for 2-3 days. Keep in an airtight container!
    • To Reheat: Warm leftovers in the microwave until warmed through.

    Try These Tasty Corn Recipes

    Print

    How to Boil Corn on the Cob

    This is the BEST recipe for how to boil corn on the cob! Fresh summer corn gets boiled in a sweet creamy mixture of milk, butter, sugar, and salt. Cook and flavor your corn all in one pot!
    Course Side Dish
    Keyword easy, how to boil corn on the cob
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 8 people
    Calories 170kcal

    Ingredients

    • 4 ears of corn, husks removed and halved
    • 6 cups water, to fill the pot
    • 1 cup milk
    • 1/2 cup butter
    • 2 tablespoons sugar
    • 2 teaspoons salt

    Instructions

    • In a large pot bring about 6 cups of water to boil. You want enough water to cover the corn. Bring the water to a boil.
    • Add in the milk, butter, sugar, salt and slowly lower the corn into the water.
    • Boil the corn for 5 minutes or until tender. It will be bright yellow in color and tender when pierced with a knife.
    • Remove the corn with tongs from the boiling water. Top with salt, pepper and desired toppings!

    Nutrition

    Calories: 170kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 691mg | Potassium: 171mg | Fiber: 1g | Sugar: 7g | Vitamin A: 488IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 0.2mg
  • Italian Corn Salad

    Italian Corn Salad

    This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time of the year.

    If you’re looking for a delicious addition to BBQs, potlucks, and other summer celebrations, this corn salad is it! Complete the menu with some of our other favorite sides like the world’s best-baked beans, easy grilled asparagus, and this creamy cucumber salad.

    Overhead shot of Italian corn salad in bowl with wooden spoon.

    Reasons to Love This Recipe

    • Quick and Easy: You will love how effortless this Italian corn salad is to make. Simply grill the corn and then chop and mix!
    • Versatile: This recipe can easily be customized based on your preferences! Use your favorite veggies, cheese, and herbs! You can even use frozen corn!
    • So Flavorful: Everyone will love the incredible flavor of this dish! It’s filled with freshness and texture. Plus, it pairs well with a variety of mains!

    Italian Corn Salad Recipe

    This easy Italian corn salad is packed with fresh flavor! I love that the recipe uses seasonal ingredients that you might have growing in your garden, yet it can also totally work outside of summertime. Serve this Italian Corn Salad as a perfect side dish with grilled chicken or burgers, or enjoy it as an appetizer with tortilla chips for dipping!

    Ingredients You’ll Need

    With just a handful of fresh ingredients, you’re well on your way to an amazing salad that’s sure to impress! Here’s a list of what’s needed. The recipe card contains all of the exact measurements.

    • Sweet Corn: Sweet juicy bursts of tender kernels are the star of this salad!
    • Grape Tomatoes: Grape or cherry tomatoes are the perfect size to half and add to the salad for extra sweetness.
    • Green Bell Pepper: Provides a crisp texture with a subtle bitterness that balances the sweet corn. If preferred, You can sub with red bell pepper.
    • Fresh Herbs: A combination of fresh basil and fresh parsley to add that classic Italian flavor.
    • Red Onion: Adds mild onion flavor.
    • Parmesan Cheese: Freshly grated is best if you have the time.
    • For the Vinaigrette: A mix of olive oil, lemon juice, Italian seasoning, and minced garlic makes a simple, yet flavorful dressing.
    • Salt and Pepper: Add to taste and bring all of the flavors together.
    Overhead shot of labeled ingredients.

    How to Make a Corn Salad

    This Italian corn salad recipe comes together with very little hassle in just 15 minutes! It’s bound to be your new favorite side dish!

    1. Grill the Corn: Heat the grill to medium-high heat. Brush the corn lightly with olive oil then grill, rotating it until golden on all sides.
    2. Remove Corn from the Cob: Allow the corn to cool, then cut it off the cob with a knife and add it to a large bowl.
    3. Combine Ingredients: Add the bell pepper, red onion, Parmesan cheese, and fresh herbs.
    4. Make the Dressing: In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, and garlic.
    5. Toss Salad with Dressing: Pour the dressing over the salad and toss to coat then season with salt and pepper to taste.
    6. Serve: Enjoy immediately or refrigerate until serving.
    Overhead shot of corn cut off from a corn on the cob.
    Grill and cut the corn off the cob.
    Overhead shot of glass bowl with salad ingredients divided inside of it.
    Combine the salad ingredients to a large bowl.
    Overhead shot of dressing in a small glass bowl.
    Make the dressing.
    Overhead shot of dressing being poured into bowl of separated salad ingredients.
    Pour on the dressing and toss the salad.

    Italian Corn Salad Tips and Variations

    Take this to your next BBQ, and you will be the hit of the party! This Italian corn salad is great with fresh, frozen, or canned corn. Take a look at my tips and variations below!

    • Switch Up the Veggies: You can add more vegetables to adapt the salad to your liking. For example, try including red, yellow, or orange bell peppers. Moreover, you might want to add cucumber or grilled zucchini for a delicious twist.
    • Corn: If fresh corn on the cob is not available, you can use frozen or canned corn. However, if you opt for frozen corn, remember to either thaw it or defrost it in the microwave before using it. Add the corn and a little bit of oil to a very hot skillet and cook it for a few minutes, tossing occasionally, until many kernels are lightly browned.
    • Add Protein: Add canned beans, chicken, or chopped bacon to make it heartier and protein-packed. You could even serve this as a light meal!
    • Cheese: If you don’t have parmesan cheese on hand, then feta or mozzarella cheese would be delicious alternatives for this salad.

    Close up shot of Italian corn salad.

    Storing Leftover Italian Corn Salad

    This is the absolute BEST salad to make in advance! It’s even better as it sits. So, follow my tips below for making this salad ahead of time and for storing leftovers…if you have any!

    • In the Refrigerator: Store the leftover salad in an airtight container for up to 2 days. 
    • Make Ahead: Prepare at least 2 hours or up to 1 day in advance. Sometimes, as it sits, it soaks up the dressing, so I’ll make another batch to freshen it up! You could also drizzle it with olive oil if you prefer.

    Angle shot of wooden spoon with scoop of Italian corn salad.

    More Easy Salad Recipes

    I just love the fresh pop of flavor that a salad can bring to the table, especially in the summer! I have so many delicious salad recipes to try, you’re sure to find a few that your family will love. Here are some favorites to put on your menu as soon as possible!

    Print

    Italian Corn Salad

    This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time.
    Course Salad, Side Dish
    Cuisine Italian American
    Keyword italian corn salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6 people
    Calories 192kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Heat the grill to medium-high heat. Brush the corn lightly with olive oil then grill, rotating it until golden on all sides.
    • Allow the corn to cool. Cut the corn off the cob with a knife and add it to a large bowl.
    • Add the bell pepper, red onion, Parmesan cheese, and fresh herbs.
    • In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, and garlic.
    • Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
    • Serve immediately or refrigerate until serving.

    Nutrition

    Calories: 192kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 105mg | Potassium: 347mg | Fiber: 3g | Sugar: 7g | Vitamin A: 551IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 1mg
  • Raspberry Fluff Salad

    Raspberry Fluff Salad

    Fresh and fruity Raspberry Fluff Salad is a sweet and creamy side or dessert with a mix of raspberries, vanilla yogurt and Cool Whip. Made with just 4 ingredients in 5 minutes, it’s SO easy to make and perfect for potlucks and picnics!

    If you love the rich, jam-like sweetness of raspberries, chances are you’ll be a fan of these other desserts: lemon raspberry cake, raspberry pretzel salad and raspberry pie!

    The top view of a raspberry fluff salad.

    Reasons You Will LOVE This Recipe

    • Quick & Easy: Creamy fruit salads like this raspberry fluff salad can be made in a matter of minutes. Plus, you only need 4 easy-to-find ingredients and about 5 minutes!
    • So Delicious: The combination of sweet, tart raspberries, creamy vanilla yogurt and sweet, fluffy Cool Whip is absolutely heavenly.
    • Great for Any Season: Of course, this is perfect for serving during summer celebrations, but because frozen raspberries are recommended, you can make this anytime of year.

    What is Raspberry Fluff?

    Whether you serve this raspberry fluff salad as a side dish or dessert, it’s sure to be a hit! Sweet and simple and bursting with fruity raspberry, vanilla pudding and Cool Whip flavors, you will have a new favorite dessert salad after you try this recipe! The yogurt gives the mixture a smooth, creamy consistency while the Cool Whip keeps it light and fluffy. Make this for your next potluck, BBQ or party and just wait for all of the rave reviews to come pouring in!

    Ingredients You’ll Need

    You only need 4 simple ingredients to make this creamy and light raspberry fluff recipe. It can be whipped up in a moment’s notice and is great for feeding a crowd! Exact measurements can be found below in the recipe card.

    • Vanilla Yogurt: The creaminess of the yogurt combines wonderfully with the pudding powder and whipped topping to make a light and sweet filling.
    • Instant Pudding: This adds rich vanilla flavor to the fruit salad while maintaining a fluffy texture.
    • Cool Whip: Make sure the Cool Whip is thawed, so that it mixes up nice and fluffy!
    • Frozen Raspberries: Adds the most delicious sweet, tart flavor to the salad.
    Top view of ingredients on the counter with labels.

    How to Make Raspberry Fluff

    Get ready for the easiest, tastiest fruit salad ever! Simply stir together the ingredients and then let this chill in the fridge until you’re ready to serve it!

    1. Add the Yogurt: Empty the container of yogurt into a large bowl.
    2. Combine with Pudding Mix: Add the instant pudding powder and whisk until smooth removing any lumps.
    3. Add the Cool Whip: Fold in the Cool Whip until combined.
    4. Stir in the Frozen Raspberries: The more you stir the more the berries melt and turn the fluff a pretty pink color.
    5. Serve: Enjoy right away or chill until ready to serve! The mixture will thicken as it chills.
    Yogurt and pudding powder added to a glass bowl
    Add the yogurt and pudding powder to a large bowl.
    Mixture being whisked into a bowl.
    Whisk until smooth.
    Cool whip being folded into the raspberry fluff salad mixture.
    Fold in the cool-whip.
    Raspberries added to the raspberry fluff salad mixture.
    Fold in the raspberries and chill until serving.

    Raspberry Fluff Variations

    Fruit salads are super versatile and there are lots of ways that you can change this raspberry fluff to make it your own. Here are some options:

    • Yogurt: Switch up the yogurt and use plain or Greek yogurt. I love the vanilla yogurt in this recipe because it adds more vanilla flavor!
    • Fruit: If you don’t like raspberries then use frozen blueberries or blackberries. Frozen fruit is best because it melts and the juices add flavor and color!
    • Instant Pudding Powder: Make sure the pudding powder is instant! Switch up the flavor and use cheesecake pudding powder instead!
    • Sugar-Free Option: Make this entire salad sugar-free! I like to use sugar-free vanilla Greek yogurt, sugar-free vanilla instant pudding, and sugar-free Cool Whip! And it’s still sweet and delicious…no one will ever know!

    The top view of all of the ingredients mixed together in a glass bowl.

    Storing Leftovers

    This raspberry fluff salad makes perfect leftovers because it thickens as it chills! Place any leftover salad in an airtight container and store it in your refrigerator. It will keep for about 2-3 days, if it lasts that long!

    A close up side view of a scoop of raspberry fluff salad with a gold spoon.

    More Fruit Salads

    Cold and creamy fruit salads scream summer! I love to serve some type of delicious, refreshing fruit salad as a sweet side dish for any potluck, picnic or cookout. They are always a welcome contrast among the meats and other more savory dishes. Here are some of our tried and true favorites that I know you will love too!

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    Raspberry Fluff Salad

    Fresh and fruity Raspberry Fluff Salad is a sweet and creamy side or dessert with a mix of raspberries, vanilla yogurt and Cool Whip. Made with just 4 ingredients in 5 minutes, it's SO easy to make and perfect for potlucks and picnics!
    Course Dessert, Side Dish
    Cuisine American
    Keyword raspberry fluff, raspberry fluff salad
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 8 people
    Calories 229kcal
    Author Alyssa Rivers

    Ingredients

    • 32 ounces vanilla yogurt, I prefer light yogurt
    • 5.1 ounces vanilla instant pudding powder
    • 8 ounces Cool-Whip, thawed
    • 12 ounces frozen raspberries

    Instructions

    • Empty the container of yogurt into a large bowl.
    • Add the instant pudding powder and whisk until smooth removing any lumps.
    • Fold in the Cool-Whip until combined.
    • Stir in the frozen raspberries. The more you stir the more the berries melt and turn the fluff apretty pink color.
    • Serve right away or chill until ready to serve! The mixture will thicken as it chills.

    Nutrition

    Calories: 229kcal | Carbohydrates: 45g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 210mg | Potassium: 347mg | Fiber: 3g | Sugar: 36g | Vitamin A: 112IU | Vitamin C: 12mg | Calcium: 236mg | Iron: 0.4mg
  • 4th of July Menu Plan

    4th of July Menu Plan

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

    Get ready for a fun-filled 4th of July with my easy and delicious menu plan, complete with a handy shopping list! From zesty BBQ chicken to refreshing strawberry pie, I’ve got everything you need for the perfect holiday!

    I love this holiday so much! The food, the fireworks, the warm weather… Does it get get any better than that? Be extra festive and whip up some red white and blue treats like this Red White and Blue Cake or these yummy Red, White and Blue Stuffed Cream Cheese Strawberries!

    A collage of 6 recipes with a graphic that says 4th of July Menu Plan.

    The 4th of July is so much fun but it can be a busy day! Parades, barbecues, swimming and fireworks! Who has time to plan for the food? That’s where this comes in! This menu plan has a variety of options that will make your holiday fun and delicious!

    If you want more ideas for 4th of July recipes, click here! There are so many and some of my very favorites are the festive red white and blue ones!

    How Many Does This Feed?

    Each recipe on this Memorial Day meal plan is meant to feed about 6 adults so if you are making all of them, this amount of food should easily be able to feed about 15+ people. More if its a combination of adults and kids!

    Zesty BBQ Chicken

    This zesty BBQ chicken is an easy crockpot recipe that only takes 5 ingredients to make! The slow-cooked tender pulled chicken is dripping in a tasty BBQ sauce. Perfect for busy weeknights or to feed a crowd!

    View Recipe

    Instant Pot Baby Back Ribs

    4 from 1 vote

    These Instant Pot ribs are fall off the bone tender, easy to make, and loaded with flavor! Enjoy straight them out of the pressure cooker slathered with your favorite bbq sauce!

    View Recipe

    Bacon Ranch Potato Salad

    4.60 from 5 votes

    A creamy and delicious potato salad with amazing ranch flavor and bacon! This is the perfect side to take to a potluck and is sure to be a huge hit!

    View Recipe

    KFC Coleslaw (Copycat)

    4.75 from 4 votes

    KFC Coleslaw is the perfect summer side dish and tastes exactly like the real thing!  It takes minutes to throw together with crunchy cabbage and carrots and is so creamy delicious!  

    View Recipe

    The Easiest Fresh Strawberry Pie

    5 from 11 votes

    This easy and fresh strawberry pie features sweet, juicy strawberries, and a flaky, homemade crust all covered in juicy berry glaze. Top it off with a dollop of whipping cream for some extra indulgence, and you have the best summer dessert ever!

    View Recipe

    Firework Bundt Cake

    5 from 1 vote

    This firework bundt cake is exploding with colors and flavor! It not only looks impressive but it tastes so delicious that you will definitely be making this for every Fourth of July! 

    View Recipe

    A menu plan with shopping list.

    Storing Holiday Leftovers

    Storing leftovers from your 4th of July menu is easy with a few simple tips.

    • Cool: Let the food cool to room temperature before refrigerating it to prevent condensation, which can make food soggy. Use airtight containers to keep everything fresh and avoid cross-contamination.
    • Label: Label each container with the date so you can keep track of how long the food has been stored.
    • Meat and Vegetables: Grilled meats and veggies can be stored in the fridge for up to four days
    • Salads and side dishes: These foods are best eaten within two to three days.

    **For longer storage, consider freezing items like cooked meats and some side dishes, which can last for up to three months.**

    More Red, White and Blue Recipes