Side Dish

November 18, 2021 Air Fryer

Roasted Air Fryer Carrots

These air fryer carrots are perfectly roasted in just 20 minutes! With five very simple ingredients, these will quickly become your favorite healthy side dish.

air fryer carrots in air fryer basket with fresh parsley and parmesan cheese on top

What Makes This Recipe So Good

It requires just five ingredients you probably already have on-hand! Carrots, olive oil, thyme, salt, and pepper are all you’ll need to make this delicious side.
They’re perfectly seasoned and cooked until tender! This recipe works to bring out the flavor of fresh carrots. The simple seasoning allows their naturally delicious taste to shine!
It comes together in two very quick and easy steps! Start by tossing all ingredients in a bowl before transferring to your air fryer. Then, give the carrots a quick shake halfway through cooking before serving and enjoying.

Key Ingredients

Carrots – To prepare the carrots for this recipe, start by giving them a quick rinse under cold water. Once dry, peel and remove the skin from each carrot along with 1/2-inch from the top. Last, slice the carrots any way you’d like before roasting and eating!

Fresh Thyme – A sprinkling of fresh thyme does an incredible job at bringing out the natural earthy flavor of the carrots. I prefer fresh thyme for how light and complimentary it is in this air fryer carrots recipe. However, you can use any fresh herb you’d like in place of the thyme in this recipe.

Chef’s Tips

Depending on the size of your carrots, they may cook in less or more time than instructed. I cut my carrots into about 2-inch pieces, then after 20 minutes they were perfectly roasted. However, evaluate how quickly your carrots are cooking at the halfway mark and adjust the time from there!
Finish these carrots off with an extra sprinkling of fresh herbs and maybe some savory parmesan cheese. Again, keep the seasonings light as to not overpower that delicious, fresh carrot flavor.
Serve these air fryer carrots however you’d like! I love enjoying mine as a healthy side dish with lunch or dinner. I’ve even tossed them into salads for an exciting and healthy addition!

Other Air Fryer Recipes You’ll Love

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Print Recipe

Air Fryer Carrots

These air fryer carrots are perfectly roasted in just 20 minutes! With five very simple ingredients, these will quickly become your favorite healthy side dish.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Keyword: fewer than 5 ingredients, healthy side dish, less than 20 minutes

Servings: servings

Calories: 56kcal

Author: Cheryl Malik

Equipment

Air Fryer
Large bowl

Ingredients

1 pound carrots peeled and chopped
1 teaspoon olive oil see Notes
1 sprig fresh thyme
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Place all ingredients in a large bowl and toss to coat carrots in seasoning.
Transfer carrots to air fryer tray or basket and cook at 380° Fahrenheit for 20 minutes, pausing to shake halfway through.

Notes

Olive Oil: Feel free to use any vegetable oil in place of the olive oil in this recipe. Avocado oil also works perfectly and has a delightfully mild taste!

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including toppings. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

November 2, 2021 Easy

How to Thicken Mashed Potatoes (5 Ways!)

Cook confidently with a handful of tricks to easily and quickly thicken mashed potatoes! These methods take no more than a few minutes and just one ingredient.

overhead image of mashed potatoes in a pot with butter and a wooden spoon

What Makes These Methods So Good

They’re perfect for when you’re short on time! Simply and effectively use any of these five methods to thicken mashed potatoes and have them on the dinner table in no time.
Some require no additional ingredients. We include five options so that anyone with any ingredients or cooking equipment is able to salvage their potatoes.
They won’t affect the taste of your delicious mashed potatoes! The only thing these do is thicken the texture. Therefore, you can use any of these methods confidently, knowing they won’t at all ruin your potatoes.

The 5 Methods

Use a Thickening Agent – Thickening agents such as corn starch or flour are super effective in, you guessed it, thickening recipes. I recommend corn starch when thickening mashed potatoes as it does very little to affect the taste of your side dish. Flour, on the other hand, can sometimes give potatoes a chalky taste/texture. To use a thickening agent to thicken mashed potatoes, simply add just one tablespoon at a time until you’ve reached your desired consistency.

Heat in a Pot – Place thin mashed potatoes in a pot over medium heat and stir every minute or so. Leave the pot uncovered to allow moisture to evaporate, until you’ve reached your desired consistency.

Add Dehydrated Potatoes – My personal favorite quick and easy method involves stirring one tablespoon of dehydrated potatoes into your mashed potatoes at a time until you’ve reached your desired consistency. Dehydrated potatoes not only do an amazing job at thickening mashed potatoes in mere seconds, but they enhance that delicious, smooth flavor.

Bake in a Shallow Dish – This method works similarly to heating the runny potatoes in a pot. By baking them, uncovered, in a shallow baking dish, we encourage moisture to evaporate out of the potatoes. To do this, transfer your mashed potatoes to a baking dish and place them in a 350° Fahrenheit oven. Leave them to cook for about 10 minutes or until you’ve reached your desired consistency.

Cook Additional Potatoes – Another one of my more preferred thickening methods is adding in extra cooked potatoes. For this trick, peel and boil/cook potatoes exactly how you would to make mashed potatoes. Once super soft, give them a quick mash before adding them straight into your thin mashed potatoes. Continue adding cooked potatoes until you’ve reached your desired consistency.

Chef’s Tips

Avoid over-mixing and mashing your potatoes! Over-worked mashed potatoes will cause them to take on a gluey and unappetizing texture.
Learn from your mistakes and avoid runny mashed potatoes next time you make them. My trick for this is to mash the potatoes before introducing any liquid. Boiled potatoes will hold on to a surprising amount of water that will only become visible once mashed. Therefore, give them a “dry” mash to determine their consistency before adding any milk or butter.
Whatever you do, don’t give up and throw away your mashed potatoes! Unsalvageable thin mashed potatoes can be turned into a delicious soup and/or added to a casserole.

Dehydrated potatoes being poured into a pot of mashed potatoes

Other Helpful How Tos

Print Recipe

How to Thicken Mashed Potatoes (5 Ways)

Cook confidently with a handful of tricks to easily and quickly thicken mashed potatoes! These methods take no more than a few minutes and just one ingredient.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: side dish, thanksgiving, tips and tricks

Servings:

Calories: 106kcal

Author: Cheryl Malik

Equipment

Medium pot
9×13 baking dish

Ingredients

4 cups runny mashed potatoes
cornstarch optional
dehydrated potatoes optional
additional potatoes peeled, boiled, and mashed; optional

Instructions

Method 1 – Use a Thickening Agent

Add one tablespoon of corn starch at a time until you've reached your desired consistency.

Method 2 – Heat in a Pot

Stir in a pot over medium heat, uncovered until moisture evaporates and you’ve reached your desired consistency. Stir every minute, but be careful not to over-stir as this can result in gummy mashed potatoes.

Method 3 – Add Dehydrated Potatoes

Add one tablespoon at a time until you reach your desired consistency.

Method 4 – Bake in a Shallow Dish

Bake in a shallow baking dish at 350° Fahrenheit, uncovered for about 10 minutes, allowing moisture to evaporate.

Method 5 – Cook Additional Potatoes

Cook additional potatoes, then mash them and stir into your runny mashed potatoes until you’ve reached your desired consistency.

Notes

Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

October 28, 2021 Fall

Southern Smothered Potatoes

Tender smothered potatoes are a classic Southern side dish that belongs on your dinner table! Perfect with a variety of main courses for breakfast, lunch, or dinner, these rich pan-fried potatoes and onions are tossed in flour, salt, and pepper for a perfectly crisp outer shell.

Smothered potatoes in a bowl positioned toward the right side of the image so you only see half the bowl

What Makes This Recipe So Good

This Southern recipe has everything you love – rich butter, starchy potatoes, caramelized onions, fragrant garlic. This is one of those recipes that you’ll want to make for every meal. They’re THAT GOOD!
Smothered potatoes are incredibly versatile. They make a great side dish for steak, chicken, pork, or even a breakfast dish. Top them with cheese, sour cream, fresh herbs, bacon gravy, hollandaise sauce, or whatever you love! You could even mix in some smoked sausage and peppers or kielbasa for an easy one-pan meal.

Key Ingredients

Potatoes – Any potatoes will work for smothered potatoes, but I prefer yellow potatoes for their taste and texture. If you only have Russet or red, though, that’s totally fine.

All-Purpose Flour – A very light coating of flour helps the potatoes get deliciously crispy on the outside, while keeping them tender and creamy inside.

Onions – For a little flavor and texture. Red, white, or yellow onion will work. Just slice them thin! If you’re not sure the best way to slice or dice an onion, check out this post from 40 Aprons for the best and easiest method.

Chef’s Tips

With the potatoes sliced so thin, they’ll be very delicate. Be gentle both when you’re tossing them in the flour and when you’re flipping them in the skillet. They can tear easily!
For smothered potatoes with even more flavor, add a little paprika, garlic powder, onion powder, cayenne pepper, chili powder, cajun seasoning, dried rosemary, or dried thyme.
Slice the potatoes evenly so they cook evenly! The easiest way to slice them is with a mandoline slicer. That handy gadget lets you set the thickness you want, then you just drag the potato down the blade and voila! Perfectly uniform sliced potatoes.

Try These Side Dishes, Too

Print Recipe

Smothered Potatoes

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Side Dish

Cuisine: American

Keyword: holiday dinner, meat and potatoes, pan fried

Servings:

Calories: 151kcal

Author: Cheryl Malik

Equipment

Large bowl
Cast iron skillet (or other large skillet) with lid
Silicone spatula

Ingredients

3 medium yellow potatoes thinly sliced
1 medium onion thinly sliced
2 cloves garlic chopped
salt to taste
pepper to taste
2 tablespoons all-purpose flour see Notes
3 tablespoons butter see Notes
⅓ cup chicken broth see Notes

Instructions

Place potatoes, onions, and garlic in large bowl. Season with salt and pepper to taste. Toss well to coat potatoes and onions thoroughly.
Sprinkle flour in bowl. Toss to thoroughly coat potatoes and onions in flour.
Warm cast-iron skillet over medium-high heat. Add butter and melt, then add potatoes and onions. Cook 10 minutes total, carefully flipping potatoes over frequently to prevent burning.
After 10 minutes, pour chicken broth into skillet. Cover skillet with lid. Cook another 10 minutes or until potatoes are tender. Serve warm.

Notes

Make it Gluten Free: Use a gluten-free all-purpose flour and make sure your chicken broth is gluten free.
Make it Dairy Free: Use a dairy-free butter.
Make it Vegetarian: Use vegetable broth instead of chicken broth.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

October 26, 2021 Desserts

Sweet Potato Pudding

Classically Southern sweet potato pudding is a must-have for your holiday dinner table. Rich, earthy sweet potatoes mixed with evaporated milk and eggs until creamy, then topped with a nutty brown sugar pecan crumble and baked until crisp and hot. This is everything you love about Thanksgiving baked into one incredible dish!

What Makes This Recipe So Good

No offense to grandma’s classic Thanksgiving turkey or holiday ham, but… It’s no real surprise that the side dishes and desserts are the actual stars of a holiday dinner. Set this pudding dish out on the table and watch it disappear in no time! It’s similar to a Sweet Potato Casserole, but so much better.
The flavors and textures in this recipe are absolutely unbelievable. Rich, smooth, creamy sweet potato topped with crisp, crumbled pecans and brown sugar.
This is a great recipe to make into individual servings for a fancier presentation. Just portion the sweet potato pudding into individual ramekins instead of one large dish, top with the pecan crumble, and bake.

Key Ingredients

Sweet Potatoes – If you’re short on time or energy, or just want the holidays to be a little simpler, you can use canned sweet potatoes here. Just don’t use any that have added sweeteners, because they’ll throw off the other flavors in the recipe.

Pecans – Usually a dessert superstar in their own right, pecans add a delightful crunch and nuttiness to the sweet potato pudding. If nuts aren’t your thing, you can skip them and just stick with the brown sugar crumble.

Evaporated Milk – This is what makes the pudding SO rich and creamy. Since evaporated milk has the liquid evaporated out, it’s thicker than regular milk, though not as thick or sweet as condensed milk. If you only have regular milk at home, you can make evaporated milk yourself just by simmering regular milk over medium-low heat for roughly 20-30 minutes until reduced. You’ll need roughly 2 cups regular milk to yield 1 cup evaporated milk.

Chef’s Tips

For an even deeper, richer flavor, add a little cinnamon, nutmeg, or pumpkin pie spice to the crumble topping and/or the sweet potato pudding mixture. YUM!
If your brown sugar topping is browning too fast, cover the baking dish with aluminum foil to keep it from burning.

Overhead view of sweet potato pudding in a casserole dish

You’ll Love These Holiday Recipes

Print Recipe

Sweet Potato Pudding

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Dessert, Side Dish

Cuisine: American

Keyword: casserole, holiday dinner, thanksgiving dinner

Servings:

Calories: 356kcal

Author: Cheryl Malik

Equipment

Medium bowl
Fork
Large pot
Colander
Large bowl
Hand mixer or stand mixer
2-quart baking dish, greased

Ingredients

For the Topping

⅓ cup all-purpose flour see Notes
⅓ cup brown sugar or Brown Swerve or coconut sugar
3 tablespoons cold butter cubed
½ cup chopped pecans

For the Sweet Potato Pudding

2 pounds sweet potatoes rinsed, peeled, and diced into even 1" chunks; see Notes
1 cup evaporated milk
½ cup sugar or granular Swerve or coconut sugar
1 teaspoon vanilla extract
3 large eggs

Instructions

For the Topping

Place all-purpose flour, brown sugar, cold butter cubes, and chopped pecans in medium bowl. Use fork to mix and mash mixture until crumbled, similar to streusel topping. Place mixture in fridge until ready to bake.

For the Sweet Potato Pudding

Add diced sweet potatoes to large pot and cover with water. Bring water to boil over high heat and boil 15 to 20 minutes or until sweet potatoes can be pierced with tines of fork. Meanwhile, preheat oven to 350° Fahrenheit.
Drain sweet potatoes then transfer them to large bowl. Add evaporated milk, sugar, and vanilla extract. Using hand mixer or stand mixer, mix ingredients together until just combined.
Add eggs, one at a time, to sweet potato mixture, mixing after each egg until just combined, then adding next egg. Repeat until all eggs have been incorporated.
Transfer sweet potato mixture into greased baking dish. Top with brown sugar pecan mixture, spreading topping out into one even layer.
Place dish in oven and bake approximately 30 minutes or until topping is crisp and crunchy. Serve warm.

Notes

Sweet Potatoes: The amount of potatoes you’ll need depends on their size. 2 pounds of sweet potatoes will be approximately 4 large sweet potatoes or 5-6 medium sweet potatoes.
Make it Gluten Free: Use gluten-free all-purpose flour.
Make it Dairy Free: Use coconut milk and dairy-free butter.

Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

October 19, 2021 Easy

How to Reheat Mashed Potatoes (3 Ways!)

These are the best and easiest ways to reheat mashed potatoes! Whether you’re prepping your potatoes ahead of time, or simply looking to enjoy leftovers, give these methods a try for perfectly smooth and hot mashed potatoes.

pouring milk into a bowl of mashed potatoes and butter

What Makes These Methods So Good

Each method involves additional milk and butter, making them extra rich and delicious! These reheated mashed potatoes are arguably even more delicious than the fresh kind.
They’re not dry at all! I’m sure if you’ve tried to reheat mashed potatoes before, you’ve found they turn out unappetizingly dry. Well these methods introduce and lock in as much moisture to the potatoes as possibly, making them extra soft and creamy!
They’re all equally as quick and easy! Each reheat method involves only two steps, helping you get warm mashed potatoes on the dinner table in no time.

close-up image of mashed potatoes, milk, and butter in a pot

How to Reheat Leftover Mashed Potatoes

In the microwave: I’m sure we’ve all tried this method before, but trust me, you’ve never tried it quite like this. First, you’ll want to heat your potatoes in the microwave set at half power. This will avoid drawing out too much moisture from your mashed potatoes. Then, once warm, stir in some extra butter and milk to bring your potatoes back to life – they’ll be good as new!

In the oven: This hands-off technique requires a bit more time than the other two, but is probably my favorite. Transfer your mashed potatoes to a baking dish and cover with a couple tablespoons of butter and milk. Don’t stir anything, instead just cover the dish with foil. Then, bake it for about 25 minutes or until warm throughout. Once warm, give the potatoes a stir and trust me when I tell you they’ll taste fresh and delicious!

On the stove: Place leftover mashed potatoes in a pot with a tablespoon of butter and some milk. Warm the potatoes over low heat on the stove, being sure to give them a quick stir at least every minute. Once warm throughout, remove them from the heat and enjoy!

Tips for Success

It is essential that you reintroduce at least some moisture to reheated mashed potatoes. Therefore, do not skimp on the additional butter or milk in these methods!
Feel free to doctor up your mashed potatoes with extra herbs if you’d like! While reheating, you can stir in additional flavorings to switch your potatoes up however you choose.
You can easily double up on the amounts for each method, or cut them in half based on how much leftover mashed potatoes you have. If I’m reheating a bowl for just myself, I’ll sometimes cut these methods down by a quarter of their listed amounts!

mashed potatoes in a baking dish with milk and butter

Other Helpful How-Tos

Print Recipe

How to Reheat Mashed Potatoes

These are the best and easiest ways to reheat mashed potatoes! Whether you're prepping your potatoes ahead of time, or simply looking to enjoy leftovers, give these methods a try for perfectly smooth and hot mashed potatoes.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Keyword: holiday sides, how to keep mashed potatoes hot, reheat

Servings: servings

Calories: 204kcal

Author: Cheryl Malik

Equipment

Microwave-safe bowl
9×13 baking dish
Medium pot

Ingredients

4 cups mashed potatoes

In the microwave:

butter as needed
milk as needed

In the oven:

½ cup milk
3 tablespoons butter

One the stove:

½ cup milk
1 tablespoon butter

Instructions

In the microwave:

Place mashed potatoes in the microwave and reheat at half power for 5 minutes.
Remove potatoes, give them a quick stir, then mix in additional butter and milk as needed.

In the oven:

Preheat oven to 350° Fahrenheit and transfer potatoes to a baking dish.
Pour milk and disperse butter over potatoes then cover with foil and bake for 25-30 minutes or until warm throughout.

On the stove:

Add mashed potatoes, milk, and butter to a large saucepan over low heat.
Stir every minute until warm throughout, should take about 8-10 minutes.

Notes

Each method is based off of using 4 cups of mashed potatoes, though adjust amounts depending on how much mashed potatoes you’re looking to reheat.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving of reheated mashed potatoes in the oven. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

October 12, 2021 Easy

Sous Vide Mashed Potatoes

These sous vide mashed potatoes are irresistibly soft and fluffy! The sous vide cooks potatoes until perfectly tender while locking in as much flavor as possible. Switch up your mashed potatoes this holiday season with this simple sous vide recipe!

What Makes This Recipe So Good

They’re extra rich and flavorful! Instead of cooking the potatoes in a pot of boiling water, we cook them in milk and butter. This means each potato absorbs and holds onto as much flavor as possible!
They’re lightly, yet perfectly seasoned! Garlic, butter, milk, and salt are really the only seasonings you need to make the most delicious mashed potatoes. This uncomplicated recipe is also super tasty and enjoyable.
They’re the perfect addition to any holiday table! These crowd-pleasing sous vide mashed potatoes will have everyone reaching for seconds. This simple recipe will also be on repeat for every holiday meal going forward.

Key Ingredients

Russet or Yukon Gold Potatoes – Russet potatoes are what is most traditionally used in mashed potato recipes. However, I’ve found that Yukon gold potatoes have this natural buttery flavor that is totally irresistible! Though use whichever potato you’d like, just be sure to peel and slice them into even-sized rounds before using them in this recipe.

Whole Milk – Whole milk yields super velvety and smooth mashed potatoes. I prefer whole milk for how rich and indulgent it makes this recipe taste. Though you can use any kind of milk you’d like. For a vegan option, use unsweetened almond or coconut milk instead!

Chef’s Tips

Feel free to add any herbs or spices you’d like! For garlic and herb mashed potatoes, add a few sprigs of fresh thyme and/or rosemary to the sous vide bag along with the other ingredients. I also love topping my potatoes off with a sprinkling of fresh herbs for extra bright flavor!
If your sous vide bag floats to the top of the water bath, then add heavy utensils into the bag to help weigh it down. Floating is common when cooking lighter vegetables, as they’re simply not heavy enough to sink on their own. Therefore, easily solve this problem with a few heavy spoons or butter knives.
Don’t forget to separate the liquid in the bag from the potatoes before mashing. You probably won’t end up needing all of the milk and melted butter to mash your potatoes. So keep the two separate and slowly incorporate the liquid until you’ve reached your desired mashed potato texture.

close up image of sous vide mashed potatoes in a bowl with a spoon

Other Delicious Side Dish Recipes

Print Recipe

Sous Vide Mashed Potatoes

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Side Dish

Cuisine: American

Keyword: easy side dish, garlic butter, thanksgiving

Servings: servings

Calories: 248kcal

Author: Cheryl Malik

Equipment

Sous vide
Zip-top freezer bag
Large bowl

Ingredients

2 pounds russet or Yukon gold potatoes
6 tablespoons butter
4 garlic cloves minced
1 cup whole milk see Notes for vegan
salt to taste

Instructions

Place sous vide in a large container on water and preheat to 194° Fahrenheit (90° Celsius).
Peel skin from potatoes then cut into ½-inch slices.
Place all ingredients into a zip-top bag then remove air from the bag. Place bag in sous vide bath and cook for 1 hour.
Remove bag from bath, then transfer the just cooked potatoes to a large bowl and mash until pretty smooth. Reserve the milk and butter liquid for the next step.
Stir in half of the liquid from inside the bag into the potatoes before tasting and adjusting any seasoning as desired.

Notes

Make it Vegan: For vegan sous vide mashed potatoes, replace the butter with vegan butter and the whole milk with almond or coconut milk.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving, using russet potatoes. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

October 7, 2021 Dairy-Free

Sous Vide Potatoes

These sous vide potatoes are perfectly cooked until creamy and tender! Potatoes, butter, salt, and a sprinkling of your favorite fresh herbs is all you’ll need to make this savory side dish.

What Makes This Recipe So Good

The sous vide traps flavor, making them buttery and delicious! Compared to other cooking methods, these sous video potatoes absorb so much more flavor.
They’re super easy and hands-off! Simply place all ingredients in a large zip-top bag, then place in the sous vide. Return an hour later to perfectly tender potatoes!
With a few tablespoons of your favorite fresh herbs, they pair well with virtually any meal! These potatoes are the perfect all-purpose side dish. I love serving mine with grilled steak or salmon for a complete and healthy meal.

Key Ingredients

Baby Potatoes – This small variety of potato cooks up super soft and creamy. I love baby potatoes for their naturally buttery flavor. However, if you prefer a different kind of potato, go ahead and use it. Really any potato will work in this simple sous vide recipe.

Fresh Herbs – I used fresh parsley and fresh chives in my sous vide potatoes, though feel free to use whichever herb(s) you like best! A sprinkling of fresh thyme would make for a great and cozy side dish. Even fresh dill would make for an exciting twist in this recipe.

Chef’s Tips

Be sure to place a few heavy utensils into your plastic bag, along with the other ingredients. Potatoes are relatively light and have a tendency to float in the water bath. Therefore, to ensure they cook fully and evenly, weigh the bag down with two or three utensils.
Switch up the flavors in this recipe however you’d like! Substitute butter for any oil you’d like. A few cloves of minced garlic or even a couple lemon slices would also make delicious additions to these sous vide potatoes.
Meal prep these potatoes to enjoy all throughout the week! I love making this easy side dish at the start of my week to have in the fridge for busy weeknights. To reheat, I simply toss the potatoes in a hot pan with a little oil until warm throughout.

close-up overhead image of sous vide potatoes

Other Side Dish Recipes You’ll Love

Print Recipe

Sous Vide Potatoes

These sous vide potatoes are perfectly cooked until creamy and tender! Potatoes, butter, salt, and a sprinkling of your favorite fresh herbs is all you'll need to make this savory side dish.

Prep Time5 mins

Cook Time1 hr

Total Time1 hr 5 mins

Course: Side Dish

Cuisine: American

Keyword: easy potato recipe, easy side dish, holiday recipe

Servings: servings

Calories: 138kcal

Author: Cheryl Malik

Equipment

Zip-top freezer bag
Sous vide

Ingredients

1 pound baby potatoes sliced in half
2 tablespoons butter see Notes for vegan option
½ teaspoon salt
2-3 tablespoons fresh herbs such as chives or parsley

Instructions

Set sous vide to 190° Fahrenheit (87° Celsius).
Add all ingredients to a large zip-top freezer bag along with a few heavy utensils to weigh the bag down.
Remove air and seal the bag using the displacement method then submerge the bag in the sous vide water bath and cook for 1 hour.

Notes

Make it Vegan: To make this recipe vegan, simply use 2 tablespoons of olive oil in place of the butter.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving, using butter. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

October 5, 2021 Appetizer

Red Cabbage Soup

Vibrant and gorgeous red cabbage soup deserves a place on your dinner table! This bright purple soup adds a pop of color and a hearty helping of vegetables to your diet. Thickened with potatoes and onion, it’s naturally gluten free and vegetarian, but you can easily make it dairy free and vegan if needed.

What Makes This Soup So Good

Red cabbage soup is a delicious, nutrient-rich soup that you’ll absolutely want to make a part of your autumn and winter soup rotation. It’s full of antioxidants, vitamins A and K, and it’s high in fiber.
It’s beautiful! How often do you get to eat a delicious bowl of vibrantly purple soup? The soup’s signature color comes from the red cabbage, which contains anthocyanins that make the cabbage naturally purple.
This is a great make-ahead or freezer meal option, so go ahead and start carving out freezer space! Once the soup is completely cooled, portion it into freezer-safe bags or airtight containers. It’ll keep up to 4 months in the freezer. You can also refrigerate any leftovers up to 5 days, so feel free to make some extra for lunch.

Key Ingredients

Cabbage – When you’re picking out your fresh red cabbage, there are a few things to keep in mind. Look for a head of cabbage that doesn’t have loose leaves or soft spots. The cabbage should be shiny and a deep, vibrant purple or maroon color. The leaves should be tightly closed, almost like a flower that hasn’t bloomed.

Potato – Potato thickens up the red cabbage soup, so you want to use the right kind of potato for the best texture. Starchier potatoes, like russets or Yukon gold potatoes, will give you a creamier soup. If you want to lower the carb count, you can use cauliflower florets instead of potatoes.

Chef’s Tips

If you don’t have an immersion blender, you can purée your red cabbage soup in a standard blender instead. Just be very careful. Blending hot liquids can result in a really dangerous mess. See our notes on the recipe card below to safely purée the soup.
Don’t worry about being too precise with your chopping. Since you’ll be cooking the vegetables and then blending them completely smooth, it really doesn’t matter how well you cut them up to start. Just make them small enough to be manageable. Not sure the best way to dice or chop your vegetables? Check out the tips in this post all about dicing onions easily!
We kept the seasonings really simple here, just using salt and pepper to play up the natural flavor of the cabbage. You could add ginger, cinnamon, lime, or bay leaves to change up the flavors a little.

Angled photo of red cabbage soup with a heavy cream swirl in a white bowl

Try These Delicious Soups, Too!

Print Recipe

Red Cabbage Soup

Vibrant and gorgeous red cabbage soup deserves a place on your dinner table! This bright purple soup adds a pop of color and a hearty helping of vegetables to your diet. Thickened with potatoes and onion, it's naturally gluten free and vegetarian, but you can easily make it dairy free and vegan if needed.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Soup

Cuisine: American

Keyword: autumn recipe, meatless monday, one pot meal

Servings:

Calories: 217kcal

Author: Cheryl Malik

Equipment

Large pot with lid
Immersion blender (or standard blender)

Ingredients

1 tablespoon olive oil
1 medium red onion roughly chopped
3 cloves garlic minced
5 cups red cabbage roughly chopped
1 large potato peeled, cubed
1 medium apple peeled, chopped
5 cups vegetable stock
2 teaspoons red wine vinegar
salt to taste
pepper to taste
¼ cup heavy cream plus more for serving if desired

Instructions

In large pot, heat olive oil over medium-high heat. When hot, add onions and garlic. Cook 3 to 4 minutes or until fragrant and translucent.
Add cabbage, potato, and apple to pot. Stir and cook 5 to 7 minutes or until cabbage is softened.
Pour in vegetable stock and red wine vinegar. Sprinkle salt and pepper to taste. Bring liquid to boil, then reduce heat to low and cover pot with lid. Simmer 20 minutes.
After 20 minutes, remove pot from heat. Insert immersion blender and purée until smooth. Alternately, transfer soup to standard blender – see Notes. Stir in heavy cream and portion soup into serving bowls. Serve warm.

Notes

No immersion blender? No problem. See the notes below for tips to purée your soup in a standard blender.
Make it Dairy Free: Use coconut cream or a dairy-free heavy cream substitute.
Make it Vegan: Use coconut cream or a dairy-free heavy cream substitute.

Tips for Blending Hot Soup in a Standard Blender

Fill the blender no more than halfway. You may have to blend your ingredients in a few batches.
After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed, not including additional heavy cream. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

September 30, 2021 Easy

Italian Green Beans

These Italian green beans are perfectly crisp and tender! They’re sautéed in flavorful Italian breadcrumbs and plenty of grated parmesan cheese. Throw this easy side dish together in under 10 minutes!

What Makes This Recipe So Good

Even picky eaters love them! An equal combo of parmesan cheese and Italian breadcrumbs is the trick to getting everyone to eat their veggies.
They’re super easy to make! Simply toast the cheese, breadcrumbs, and garlic in a sauté pan for a few minutes then toss in the green beans. Once the beans have latched on to all of that delicious flavor, you’re done!
They come together in just one skillet! That’s right, not only are these Italian green beans easy to make, but cleanup is also a breeze.

Key Ingredients

Italian Breadcrumbs – Italian breadcrumbs are the trick to making this recipe extra easy. This specific type of breadcrumb comes pre-seasoned with all of the delicious herbs and spices we’re looking for. I love Italian breadcrumbs for how intensely flavorful they are. However, if you can’t find Italian breadcrumbs, you can used half a cup of panko breadcrumbs in addition to two teaspoons of Italian seasoning instead.

Green Beans – Either fresh or frozen green beans will work in this recipe. I used fresh and they were delightfully crisp and just incredible! Though if fresh aren’t available to you, a bag of frozen green beans work just as great. Whichever type you use, be sure to cook them according to the package instructions before sautéing them in this recipe.

Chef’s Tips

Feel free to switch up this recipe based on your dietary needs! For a low-carb and gluten-free option you can easily omit the breadcrumbs. Or, for a vegan option, simply leave out the parmesan cheese!
I highly recommend using freshly grated parmesan cheese in this recipe. Pre-packaged grated cheese tends to contain a number of unnecessary fillers. So for the healthiest option, buy a block of cheese and grate it yourself!
Serve these Italian green beans alongside any meal you’d like! They make the perfect addition to your holiday and/or dinner table.

italian green beans on a plate with lemon and red pepper flakes on the side

Other Quick and Easy Side Dishes You’ll Love

Print Recipe

Italian Green Beans

These Italian green beans are perfectly crisp and tender! They're sautéed in flavorful Italian breadcrumbs and plenty of grated parmesan cheese. Throw this easy side dish together in under 10 minutes!

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Side Dish

Cuisine: Italian

Keyword: holiday sides, less than 10 minutes, thanksgiving

Servings: servings

Calories: 131kcal

Author: Cheryl Malik

Equipment

Large skillet

Ingredients

2 tablespoons olive oil
2 garlic cloves minced
½ cup Italian breadcrumbs
½ cup grated parmesan cheese
Salt and pepper to taste
1 12-ounce bag green beans cooked according to package instructions

Instructions

Heat olive oil in a large skillet over medium heat then add in the Italian breadcrumbs, parmesan cheese, salt and black pepper and sauté for 3-4 minutes.
Add green beans into skillet, toss to coat them in breadcrumb mixture for about 2 minutes.

Notes

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

September 14, 2021 Appetizer

Buffalo Shrimp

This buffalo shrimp is insanely flavorful and requires just a handful of simple ingredients! Shrimp are cooked until tender, then tossed in a spicy sauce with just a touch of sweetness. Enjoy this easy buffalo shrimp on its own as a tasty appetizer or over a salad for a delicious meal!

What Makes This Recipe So Good

It’s one of the easiest shrimp recipes ever! Simply coat the shrimp in seasoning, then broil for a few minutes per side. Remove them from the oven and toss in a quick three-ingredient buffalo sauce – that’s it!
It can be served in a variety of ways! This buffalo shrimp makes the perfect appetizer with a side of ranch or blue cheese dressing. It also tastes great over a salad or alongside roasted veggies for a complete and healthy meal.
These shrimp are insanely addictive! You ever start eating a bag of chips and just can’t stop? Well these shrimp have that same exact quality – pop one and you’ll want to eat the whole batch!

Key Ingredients

Shrimp – Pick up a pound of raw, peeled, and deveined shrimp for this recipe. You can either leave the tail on or off your shrimp. I prefer keeping the tail on as I think it helps trap just a bit more flavor. Though for easier/neater eating, simply remove each tail before cooking!

Cajun Seasoning – Cajun seasoning coats these shrimp in intense flavor. The blend of paprika, cayenne pepper, garlic powder, and a variety of other spices take this recipe to the next level. However if you don’t have Cajun seasoning, you can instead use a mix of paprika, salt, and black pepper in its place.

Hot Sauce – Any hot sauce will work here, though I recommend Frank’s RedHot. It’s spicy without overpowering the other flavors in this recipe. It’s also not too thin and does a perfect job at coating and sticking to the shrimp.

Chef’s Tips

Pat the shrimp dry with a paper towel before tossing in Cajun seasoning. Dried shrimp will bake up crispier and more delicious in the oven!
If you’d like, you can grill this buffalo shrimp rather than broiling it! To do this, simply add to a hot grill over medium heat for 2-3 minutes per side. Once the shrimp is completely opaque, it’s cooked through and ready to be tossed in the sauce.
Feel free to customize the spice in this recipe based on your preferences. For less spicy shrimp, replace the Cajun seasoning with a pinch of salt and black pepper. Then, for even less spice, use half the amount of hot sauce!

buffalo shrimp on a plate with ranch dressing on the side

Other Easy Shrimp Recipes You’ll Love

Print Recipe

Buffalo Shrimp

Prep Time5 mins

Cook Time6 mins

Total Time11 mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: 15 minutes, easy shrimp recipe, spicy

Servings: servings

Calories: 217kcal

Author: Cheryl Malik

Equipment

Baking sheet
Large bowl

Ingredients

1 pound shrimp peeled and deveined
1 tablespoon Cajun seasoning see Notes
2 tablespoons olive oil
½ cup hot sauce such as Frank's RedHot
2 tablespoons butter melted
1 tablespoon honey optional

Instructions

Set oven to high broil and line a baking sheet with parchment paper.
Add shrimp to a large bowl and toss in Cajun seasoning. Then drizzle in the olive oil and mix to coat.
Transfer shrimp to baking sheet and broil for 3 minutes, flipping halfway through.
Mix together the hot sauce, butter, and honey in a large bowl then toss in the cooked shrimp to coat in sauce.

Notes

Cajun Seasoning: If you don’t have Cajun seasoning, you can use Old Bay seasoning or a combination of paprika, salt, and black pepper in its place.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including ranch dip, celery, or carrots. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition