Side Dish Archives - JoyFoodSunshine

Corn Salsa

Laura — Sun, 27 Apr 2025 09:22:00 +0000

This corn salsa recipe is a light, flavorful, sweet & salty dip that’s a perfect appetizer for taco nights. Plus, it’s easy to make in 10 minutes!

There’s nothing I love more than fresh summer corn! And if you’re looking for a delicious way to enjoy it – you need to make this sweet corn salsa recipe (also try Mexican corn salad).

It’s healthy and fresh and so easy to make (also try black bean corn salsa, homemade salsa & pineapple salsa)!

In this corn salsa recipe, corn and garlic are toasted until fragrant. Then, they’re cooled and mixed with tomatoes & onions are tossed with a simple lime dressing for an absolute flavor explosion that will keep you coming back for more.

Serve it as an appetizer or even as a topping to your favorite tacos – like ground beef tacos or crockpot chicken tacos.

Corn Salsa Recipe: Ingredients & Substitutions

Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
Salted butter. olive oil is a great substitute.
Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
Red onion. white or yellow onion both work well too.
Olive oil. avocado oil is a good substitute.
Lime juice. Fresh or bottled are both great choices.
Honey. you can use sugar in place of honey.

How to Make Corn Salsa

Let’s walk through how to make corn salsa together step-by-step. Be sure to watch the video for further guidance.

I prefer to toast the corn and garlic in butter for a delicious depth of flavor, but you can skip that step if you prefer!

Begin by melting butter in a skillet.

Then, add the corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown.

Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cob, I like the toasted flavor).

In a small bowl whisk together olive oil, lime juice, and honey.

Then, combine the cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper in a large bowl and stir to combine.

Next, pour the lime juice mixture over the corn mixture and stir to combine.

Cover and chill the corn salsa for at least 1 hour in the refrigerator.

Serve

After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

We love serving this corn salsa recipe with our favorite Mexican recipes. Some suggestions include:

Serve it as an appetizer or topping for ground beef tacos, chicken tacos, etc.
Serve it with chicken enchiladas!
Use it as a condiment on taco bowls or Mexican casserole.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Corn Salsa Recipe FAQS

Can I halve or double this recipe?

Absolutely, it’s easily scalable to your preferences!

What corn is best to use for corn salsa?

I suggest a sweet yellow or white corn. Or sweet corn on the cob that has been cooked and cut off the cob. Frozen corn works great.

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

Corn Salsa

This corn salsa recipe is a light, flavorful, sweet & salty dip that's a perfect appetizer for taco nights. Plus, it's easy to make in 10 minutes!

Course Appetizer, dip

Cuisine Mexican

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5

Cook Time 10

Chilling 1

Total Time 1 15

Servings Servings

Calories 94kcal

Author Laura

Cost $4

Equipment

Ingredients

3 cups sweet corn (16 ounces)
1 Tablespoon minced garlic
1 Tablespoon salted butter
1 tomato (finely diced, 1 cup)
½ cup red onion (finely diced)
½ cup fresh cilantro (finely chopped)
1 ½ teaspoons cumin
½ teaspoon sea salt (or more to taste)
¼ teaspoon pepper
2 Tablespoons olive oil
3 Tablespoons lime juice
2 teaspoons honey

US Customary – Metric

Instructions

In a nonstick skillet, melt butter. Add corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown. Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cobb, I like the toasted flavor).
In a small bowl whisk together olive oil, lime juice, and honey.
In a large bowl combine cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper and stir to combine.
Pour the lime juice mixture over the contents of the bowl and stir to combine.
Cover and chill for at least 1 hour in the refrigerator.
After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

Video

Notes

Ingredient Substitution Notes

Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
Salted butter. olive oil is a great substitute.
Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
Red onion. white or yellow onion both work well too.
Olive oil. avocado oil is a good substitute.
Lime juice. Fresh or bottled are both great choices.
Honey. you can use sugar in place of honey.

Store

Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Nutrition

Try these recipes

Black Bean & Corn Salsa

Easy Homemade Salsa Recipe

Pineapple Salsa

Fruit Salsa & Cinnamon Chips

Easy Guacamole Recipe (5 Minutes)

Cowboy Caviar

Parmesan Pasta

Laura — Sun, 09 Feb 2025 10:04:00 +0000

This parmesan pasta recipe is a quick and easy dinner or side dish made with 4 ingredients in 15 minutes.

This parmesan pasta recipe is an incredibly easy and delicious dish that pairs perfectly with all your favorite Italian recipes.

A simple and flavorful parmesan sauce is made while the pasta is cooking, then used to generously coat the noodles for a cheesy, crowd-pleasing main or side dish.

Parmesan Pasta Recipe: Ingredients & Substitutions

Salted butter. unsalted butter is a great substitute. You can substitute up to half of the butter with olive oil, if desired.
Parmesan cheese. use high-quality, freshly grated parmesan for the best results.
Pasta. Bucatini is my favorite, but we also love angel hair and spaghetti. You can choose your favorite noodle shape and size.

How to Make Parmesan Pasta

This parmesan pasta is very simple to make, but as always we will walk through the process together. Don’t forget to watch the video.

Begin by cooking pasta until it’s al dente. Remove pasta from the water with tongs and transfer it to a bowl so you can reserve the pasta water.

While the pasta is cooking, make the sauce. Begin by melting the butter in a 5 quart stockpot over medium heat.

Then, add the parmesan cheese and whisk to combine.

Once the butter and cheese mixture is smooth, whisk in ½ cup of the reserved pasta water. Then, add additional pasta water (up to 1 cup total) until your sauce reaches your desired consistency.

If desired, add salt and pepper to taste. (the cheese is salty, so add carefully). Then, add the cooked pasta.

Stir until the pasta is coated in the cheese sauce.

Serve

Serve the Parmesan pasta warm, topped with chopped fresh basil and extra grated parmesan cheese.

I suggest serving it with your favorite Italian recipes like meatballs, panzanella salad, bruschetta, etc.

Store/Freeze

Store leftover parmesan pasta in an airtight container in the refrigerator for 3-5 days, or in the freezer for 1 month.

Reheat on the stovetop or in the microwave.

Parmesan Pasta Recipe FAQS

Can I double this recipe?

Yes, you can double the recipe easily!

What if I accidentally throw out my pasta water?

You can use chicken broth or whole milk in place of the pasta water.

Should I rinse the pasta?

No, do not rinse the pasta in water. It absorbs the sauce better if it is not rinsed.

Parmesan Pasta Recipe

This parmesan pasta recipe is a quick and easy dinner or side dish made with 4 ingredients in 15 minutes.

Course Main Course, Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 209kcal

Author Laura

Cost $4

Equipment

Ingredients

8 ounces spaghetti (preferably bucatini)
¼ cup salted butter softened
1 cup grated parmesan cheese
Salt and pepper to taste
Optional: garnish with fresh basil and grated parmesan cheese.

US Customary – Metric

Instructions

Cook pasta until al dente. Remove pasta with tongs into a bowl. Reserve the pasta water.
Melt the butter in a 5 quart stockpot over medium heat.
Add the parmesan cheese and whisk to combine.
Add ½ cup pasta water and whisk until smooth. Add additional pasta water (up to 1 cup) until desired sauce consistency is reached.
If desired, add salt and pepper to taste. (the cheese is salty, so add carefully).
Add pasta and stir to combine.
Serve topped with chopped fresh basil and extra grated parmesan cheese.

Video

Notes

Ingredient Substitution Notes

Salted butter. unsalted butter is a great substitute. You can substitute up to half of the butter with olive oil, if desired.
Parmesan cheese. use high-quality, freshly grated parmesan for the best results.
Pasta. Bucatini is my favorite, but we also love angel hair and spaghetti. You can choose your favorite noodle shape and size.

Store/Freeze

Store leftover parmesan pasta in an airtight container in the refrigerator for 3-5 days, or in the freezer for 1 month.

Reheat on the stovetop or in the microwave.

Nutrition

Try these recipes

Easy Pesto Pasta Recipe

Homemade Meatballs Recipe

Pasta Primavera Recipe

Best Pasta Salad Recipe

Lemon Summer Pasta Salad

Panzanella Salad Recipe

Sautéed Brussels Sprouts

Laura — Sun, 17 Nov 2024 10:36:00 +0000

Sautéed Brussels Sprouts are a quick & easy side dish made with 6 ingredients in 15 minutes. They’re flavorful and so delicious even sprouts skeptics love them!

These sautéed Brussels sprouts are my go-to vegetable side dish when I need something healthy in a hurry!

They are so easy to make in less than 15 minutes, and are irresistibly delicious. Brussels sprouts are sliced thin then cooked on the stovetop with olive oil, lemon juice & spices & topped with parmesan cheese.

They’re so simple I’ll often whip them up for lunch with a side of scrambled eggs! Or as a last minute vegetable to accompany our favorite dinner recipes.

Sautéed Brussels Sprouts: Ingredients & Substitutions

Brussels Sprouts. Fresh sprouts are the very best in this recipe.
Olive oil. avocado oil or butter are good substitutes.
Garlic powder. If desired, you can substitute 1 teaspoon minced garlic for the half teaspoon garlic powder. However, I like the way the powder coats the sprouts.

How to Sauté Brussels Sprouts

We’ll walk through this sautéed Brussels sprouts recipe together, and don’t forget to watch the video.

Begin by trimming the ends off the sprouts. They can be tough to chew when cooked, so we want to get them out of there.

Then, wash and rinse the Brussels sprouts and let them dry in the colander.

Next, slice the dry Brussels sprouts into ⅛” to ¼” thick strips. Thinner cut sprouts cook faster.

Then, heat 2 Tablespoons olive oil in a large nonstick fry pan or cast iron skillet.

Add the Brussels sprouts to the warm oil and turn to coat.

Next, cover and sauté the brussel sprouts over medium-high heat for 2-3 minutes until sprouts just begin to brown, stirring once or twice.

Once they begin to brown add remaining 1 Tablespoon olive oil to the spouts and stir to coat.

Then sprinkle garlic powder, sea salt and pepper over the sprouts and stir until evenly distributed.

Cover and sauté for 2-3 minutes until soft.

Once they are slightly soft, uncover and add add 1 tsp lemon juice and sauté until browned (1-2 minutes).

Serve

Serve the sautéd brussel sprouts immediately sprinkled with parmesan cheese.

We like to serve them alongside our favorite main dish recipes like butternut squash mac and cheese, pistachio chicken and more!

Store

Store leftover sautéed Brussels sprouts in an airtight container in the refrigerator for 2-3 days. Reheat on the stovetop or in the microwave.

Sautéed Brussels SproutsRecipe FAQS

Should I blanch brussel sprouts before sautéing?

No, you do not need to blanch them before sautéing.

Why won’t my brussel sprouts get crispy?

It’s possible they weren’t fully dry when you started cooking them. To get them crispy, cook them uncovered so water can be released.

Can I double this recipe?

Yes, just be sure to use a large enough skillet so you can cook them in a single layer.

Sautéed Brussels Sprouts Recipe

Sautéed Brussels Sprouts are a quick & easy side dish made with 6 ingredients in 15 minutes. Cooked with olive oil, lemon juice & spices & topped with parmesan cheese, they're irresistibly delicious!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5

Cook Time 6

Total Time 11

Servings Servings

Calories 102kcal

Author Laura

Cost $5

Equipment

Ingredients

1 pound brussels sprouts
3 Tablespoons olive oil
½ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon black pepper
1 teaspoon lemon juice
2-4 Tablespoons parmesan cheese

US Customary – Metric

Instructions

Trim, wash and rinse brussels sprouts.
Then, slice the Brussels sprouts into 1/8 to ¼” thick strips*
Put 2 TBS olive oil in a large nonstick fry pan or cast-iron skillet
Add Brussels sprouts then turn to coat.
Cover and cook over medium-high heat for 2-3 minutes until sprouts just begin to brown, stirring once or twice.
Once they begin to brown add remaining 1 TBS olive oil to the spouts and stir to coat.
Then sprinkle garlic powder, sea salt and pepper over the sprouts and stir until evenly distributed.
Cover and cook for 2-3 minutes until soft.
Uncover, add 1 tsp lemon juice and cook until browned (1-2 minutes)
Serve immediately sprinkled with parmesan cheese.

Video

Notes

Ingredient Notes

Brussels Sprouts. Fresh sprouts are the very best in this recipe.
Olive oil. avocado oil or butter are good substitutes.
Garlic powder. If desired, you can substitute 1 teaspoon minced garlic for the half teaspoon garlic powder. However, I like the way the powder coats the sprouts.

Store

Store leftover sautéed Brussels sprouts in an airtight container in the refrigerator for 2-3 days. Reheat on the stovetop or in the microwave.

Nutrition

Try these recipes

Balsamic Roasted Brussel Sprouts

Brussel Sprout Salad

Roasted Brussel Sprouts with Bacon

Sautéed Green Beans Recipe with Apple Cider

Oven Roasted Broccoli

Honey Roasted Carrots

Crock Pot Mac and Cheese

Laura — Sun, 10 Nov 2024 10:39:00 +0000

This is the best crock pot mac and cheese recipe! It’s creamy, cheesy and easy to make & keep warm. Slow cooker mac and cheese is the perfect holiday side dish to feed a crowd.

So many people ask if they can make my famous easy mac and cheese recipe in a crock pot – so I created this recipe for the best crock pot mac and cheese ever!

This recipe is easy to make, lusciously creamy and irresistibly cheesy. It doesn’t dry out in when cooking in the slow cooker and is the perfect dish to make for a crowd.

Crock Pot Macaroni and Cheese: Ingredients & Substitutions

Whole milk/heavy cream. this slow cooker macaroni and cheese calls for 3 ½ cups of liquid dairy. You can change the ratios and use more heavy cream than whole milk. You can also substitute half and half for the heavy cream.
Sour cream. I recommend full-fat sour cream. Full-fat Greek yogurt is a good substitute.
Elbow macaroni. If you don’t have elbows, I recommend using shaped pasta (bowties, shells rotini, etc.). You can also use gluten-free pasta, whole wheat pasta, etc.
Salted butter. Unsalted butter is a good substitute.
Cheddar cheese. The quality of the cheese that you use in this recipe really matters. I recommend a high-quality medium to sharp cheddar cheese for the best flavor. I often use half sharp cheddar, half shredded gouda. It’s best if you shred the cheese yourself from a block.

How to Make Macaroni and Cheese in the Crockpot

Let’s walk through this slow cooker macaroni and cheese recipe step-by-step, and don’t forget to watch the video.

Begin by greasing the container of your slow cooker – either with cooking spray, spray olive oil, or by rubbing it with butter (preferred).

Then, add the water, whole milk, half and half, sour cream, sea salt, and pepper to the greased slow cooker contianer and whisk to combine.

Next, add the macaroni and stir.

Top the mixture with cubed butter, cover and cook on low for 1 to 1.5 hours

or until the pasta is al dente but not too soft. (check at 1 hour. Do not overcook the pasta).

Once the pasta is al dente, add the shredded cheese and stir to combine.

Cover and cook for 15-30 minutes, or until cheese is melted and the mixture is thick.

Serve

Give it one final stir and serve the crock pot mac and cheese warm with your favorite dinner recipes. We love serving it with our favorite Thanksgiving recipes.

Keep Warm

Once the slow cooker mac and cheese has finished cooking, you can keep the mixture warm in the crock pot set to “warm” for 1 hour. Make sure to stir it occasionally during this time so it doesn’t burn.

Or, you can turn off the crockpot and the mixture will stay warm for 30 minutes if kept covered.

Store/Freeze

Store leftover crock pot macaroni and cheese in an airtight container for up to 5 days, or in the freezer for up to 2 months.

Reheat in the microwave or on the stovetop over low heat.

Crock Pot Mac and Cheese Recipe FAQS

How long can mac & cheese stay in the crock pot?

You cannot just leave this mac and cheese in the slow cooker indefinitely because it will overcook at some point. I recommend keeping it in the crock pot set to “warm” for no more than 2 hours. In that time, check on it periodically and give it a good stir so it doesn’t burn or get overcooked.

How do you keep mac and cheese from burning in a crock pot?

You need to watch the mac to make sure it doesn’t burn in your crock pot. Keep it set to “keep warm” after it has finished cooking. Be sure to check on it and stir it occasionally if you are keeping it warm to serve over a period of 1 to 2 hours.

Why does my crock pot mac and cheese curdle?

If your mac and cheese gets overcooked (you leave it in the crockpot for too long) the sauce may curdle. You can avoid this by turning off the crock pot after 1 or 2 hours of keeping it warm. Also, freshly shredding your cheese from a block instead of buying bagged shredded cheese with fillers/preservatives will ensure a smooth sauce.

Crock Pot Mac and Cheese Recipe

This is the best crock pot mac and cheese recipe! It’s creamy, cheesy and easy to make & keep warm. Slow cooker mac and cheese is the perfect holiday side dish to feed a crowd.

Course Main Course, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 1

Total Time 1 5

Servings Servings

Calories 302kcal

Author Laura

Cost $8

Equipment

Ingredients

1 cup water
2 ½ cups whole milk
1 cup heavy cream
½ cup sour cream
1 tsp sea salt
¼ tsp black pepper
16 oz elbow macaroni
¼ cup butter cubed
16 oz shredded cheese* (4 cups)

US Customary – Metric

Instructions

Spray crockpot with olive oil spray or rub it with butter.
Add water, whole milk, half and half, sour cream, sea salt, and pepper to the container of a slow cooker and whisk to combine.
Then, add the macaroni and Stir.
Top with cubed butter.
Cover and cook on low for 1 to 1.5 hours, or until the pasta is al dente but not too soft. (check at 1 hour. Do not overcook the pasta).
Once the pasta is al dente, add the shredded cheese and stir to combine.
Cover and cook for 15-30 minutes, or until cheese is melted.
Stir and serve warm.

Video

Notes

*Suggested cheese varieties: Shredded cheddar (preferably medium or sharp), gouda, Colby jack.
*You can leave the mac and cheese on warm in the crockpot for up to 1 hour. Longer than that you run the risk of overcooking the noodles.

Nutrition

More delicious recipes

Easy Homemade Mac and Cheese

Butternut Squash Mac and Cheese

Spaghetti Squash Mac and Cheese

Baked Mac and Cheese

Baked Mac & Cheese Cups

Vegetable Mac and Cheese

Homemade Stuffing (from Scratch)

Laura — Fri, 08 Nov 2024 22:11:22 +0000

This homemade stuffing is made from scratch (no boxed stuffing mix). It’s a savory, herb-infused bread stuffing recipe perfect for the holidays.

This homemade stuffing recipe is a flavorful, hearty side dish perfect for the holidays.

In this bread stuffing, sausage, herbs and vegetables are cooked then tossed with cubed bread (no dried box mixes) and broth and baked until the top is perfectly crisp. It’s the most delicious stuffing recipe you’ll ever make or eat!

Serve it alongside your favorite Thanksgiving recipes and it will be the hit of the holiday gathering for sure.

Homemade Stuffing: Ingredients & Substitutions

French bread. sourdough, ciabatta, etc. are all great choices.
Maple Sausage. Use your favorite sausage. I use mild, but you can also use hot or spicy.
Onion. choose your favorite variety, yellow, white red, etc.
Herbs (rosemary, parsley, sage). In a pinch you can use dried herbs, but the flavor won’t be as fresh.
Butter. If you’d prefer, you can use olive oil but butter its the best.
Chicken broth. from a carton, can or homemade it all works perfectly in this sausage stuffing.

How to Make Stuffing From Scratch

We’ll walk through this bread stuffing recipe step-by-step, and be sure to watch the video for additional guidance.

Begin by preheating your oven to 375 degrees F and greasing a 9×13” baking dish.

Then, put the diced bread in a large bowl and set it aside.

Next, cook the sausage in a large skillet over medium heat until it just begins to brown (about 5 minutes), breaking it into small pieces as you cook.

Once the sausage just begins to brown, add the butter, onion, garlic, celery, rosemary, sage, and parsley cover and cook until veggies are soft and sausage is fully browned (about 5 minutes).

Then, add the salt and pepper and stir to combine.

Next, gently stir the sausage mixture into the bread cubes in the large bowl.

Then, pour the chicken broth over the contents of the bowl and stir gently.

Transfer the homemade stuffing mixture to the prepared baking dish.

Bake in the preheated oven for 35-40 minutes, or until the top is set and slightly browned/firm.

How to Make Homemade Stuffing in Advance

I like to make this homemade stuffing recipe the day before Thanksgiving. To do this, follow these steps:

Follow the recipe completely, including baking.
Let stuffing cool to room temperature.
Cover with foil or a lid (if your baking dish has one).
Store in the refrigerator overnight.
To reheat: Cover stuffing and bake in the oven at 350 degrees until warmed through. Remove cover in the last 5-10 minutes of baking to restore the crunchy top!

Serve

Serve the homemade stuffing warm with your favorite Thanksgiving recipes such as roast turkey, mashed potatoes, cranberry sauce, dinner rolls, etc.

Store/Freeze

Store leftover bread stuffing in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months.

Reheat in the oven set to 300 degrees F, or in the microwave.

Homemade Stuffing Recipe FAQS

Does all stuffing need eggs?

This stuffing recipe does not require eggs. The binder in this recipe is chicken broth and the fat from cooking the sausage and herbs.

Do you have to dry bread for stuffing?

No – this recipe does not requiring drying out the bread. I actually love the way the fresh (or day-old) bread tastes in this stuffing.

What kind of bread is best for stuffing?

The beauty of this recipe is that you really can use any type of bread. My top recommendations are french bread, sourdough bread, or ciabatta bread.

Homemade Stuffing Recipe

This homemade stuffing is made from scratch (no boxed stuffing mix). It’s a savory, herb-infused bread stuffing recipe perfect for the holidays.

Course Side Dish

Cuisine American

Diet Low Lactose

Prep Time 15

Cook Time 39

Total Time 55

Servings Servings

Calories 195kcal

Author Laura

Cost $8

Equipment

Ingredients

16 oz loaf French bread (cut int’ ½” cubes, about 9 to 10 cups of bread)
1 pound maple pork sausage
½ cup yellow onion (diced)
½ cup celery (diced)
1 Tablespoon minced garlic
4 Tablespoons butter
½ Tablespoon minced fresh rosemary
1 Tablespoon minced fresh sage leaves
1 Tablespoon minced fresh parsley
¼ teaspoon sea salt
¼ teaspoon black pepper
2 cups chicken broth

US Customary – Metric

Instructions

Preheat oven to 375 degrees F. Grease a 9×13” pan, set aside.
Put diced bread in a large bowl, set aside.
Cook the sausage in a large skillet over medium heat until it just begins to brown (about 5 minutes), breaking it into small pieces as you cook.
Once the sausage just begins to brown, add butter, onion, garlic, celery, rosemary, sage, and parsley cover and cook until veggies are soft and sausage is fully browned (about 5 minutes).
Add salt and pepper and stir to combine.
Add the sausage mixture to the bread cubes in the large bowl and stir to combine.
Add the chicken broth and stir gently.
Transfer the mixture to the prepared baking dish and bake
Bake 35-40 minutes in the preheated oven until the top is set and slightly browned/firm.
Serve warm!

Video

Notes

*Use a loaf of bread that is 16 oz or 450 g. This is about 9-10 cups bread.

Ingredient Substitution Notes

French bread. sourdough, ciabatta, etc. are all great choices.
Maple Sausage. Use your favorite sausage. I use mild, but you can also use hot or spicy.
Onion. choose your favorite variety, yellow, white red, etc.
Herbs (rosemary, parsley, sage). In a pinch you can use dried herbs, but the flavor won’t be as fresh.
Butter. If you’d prefer, you can use olive oil but butter its the best.
Chicken broth. from a carton, can or homemade it all works perfectly in this sausage stuffing.

Store/Freeze

Store leftover bread stuffing in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months.

Reheat in the oven set to 300 degrees F, or in the microwave.

Nutrition

Try these recipes

Cornbread Dressing (Cornbread Stuffing)

Roast Turkey Recipe

Homemade Cranberry Sauce Recipe

Easy Sausage Stuffing Recipe

Best Mashed Potatoes

Slow Cooker Pot Roast

Scalloped Potatoes

Laura — Sun, 13 Oct 2024 16:21:00 +0000

Scalloped potatoes are a delicious, comforting side dish. Potatoes are sliced thin, layered with onion and baked in a homemade cream sauce. Learn how to make scalloped potatoes from scratch to serve at your holiday gatherings!

Made completely from scratch, this scalloped potatoes recipe is a comfort food at it’s finest. It’s a must-make side dish that will become a holiday tradition!

Because let’s be honest, there’s no reason not to love scalloped potatoes. A lusciously creamy & flavorful homemade sauce is poured over buttery potatoes, then baked to bubbly perfection.

Perfect for both adults and kids, serve these easy scalloped potatoes alongside your favorite main dish recipes like Roast turkey, slow cooker pot roast, etc.

Scalloped Potatoes Ingredients & Substitutions

Yukon gold potatoes are soft and buttery. However, you can use russet or red potatoes if you prefer.
Sweet Onion. choose your favorite variety: white or yellow.
Salted butter. unsalted butter is a good substitute.
Flour. make this recipe gluten-free by using an all-purpose gluten-free flour.
Whole milk/heavy cream. This au gratin potatoes recipe calls for 2 cups of liquid dairy. You can use all whole milk, all heavy cream, or half and half if you prefer.

How to Make Scalloped Potatoes

Let’s walk through this recipe step-by-step, and be sure to watch the video for additional guidance.

Make sure to very thinly slice and peel the potatoes first!

Then, preheat your oven to 400 degrees F and grease a 9×13” baking dish with butter.

Then, arrange the peeled and sliced potatoes in about 3 layers in the baking dish.

Once the potatoes are arranged, make the sauce. Begin by melting the butter a 5-quart saucepan over medium heat.

Then add the onion and garlic and cook until the onions are soft, which takes about 5 minutes.

Next, stir in the flour, salt and pepper and cook for about 1 minute, or until the roux it just begins to brown.

Once the roux is lightly browned, whisk in the milk and heavy cream, and cook over medium heat until thickened (about 1-2 minutes). Taste and adjust salt and pepper as desired.

Then, pour the sauce over the potatoes in the baking dish.

Cover the baking dish and cook the scalloped potatoes in the preheated oven for 30 minutes.

After 30 minutes, remove the foil then continue baking for 30-45 minutes, uncovered, until the potatoes are soft and the top is lightly browned.

Serve

Let the scalloped potatoes cool and serve them slightly warm garnished with fresh herbs of your choosing if you’d like.

This recipe pairs well with many main dish recipes. Here are some suggestions:

Serve alongside Roast Turkey on the holidays, along with our other Thanksgiving Recipes.
They pair perfectly with slow cooker pot roast.
Make them with the best meatloaf recipe or turkey meatloaf.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Thaw or reheat the scalloped potatoes covered in a baking dish in the oven set to warm.

Scalloped Potatoes Recipe FAQS

What’s the difference between au gratin and scalloped potatoes?

The main difference between the two dishes is that scalloped potatoes do not traditionally include cheese, while au gratin potatoes are made with cheese.

What pan is best for scalloped potatoes?

I suggest a glass or ceramic baking dish that has a 3 quart capacity.

Can I double this recipe?

Yes, you can double the recipe and bake it in two baking dishes, or in one large dish.

Best Scalloped Potatoes Recipe

Scalloped potatoes are a delicious, comforting side dish.Potatoes are sliced thin, layered with onion and baked in a homemade cream sauce. Learn how to make scalloped potatoes from scratch to serve at your holiday gatherings!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 1

Cooling 20

Total Time 1 40

Servings Servings

Calories 231kcal

Author Laura

Cost $10

Equipment

Ingredients

3 pounds Yukon gold potatoes sliced thin
½ onion finely diced
½ cup salted butter
1 Tablespoon minced garlic
½ cup all-purpose flour
1 teaspoon sea salt or more to taste
¼ teaspoon freshly ground black pepper
2 cups whole milk
1 cup heavy cream

US Customary – Metric

Instructions

Preheat your oven to 400 degrees F. Butter a 9×13” baking dish.
Arrange the peeled and sliced potatoes in about 3 layers in the baking dish.
In a 5-quart saucepan, melt the butter over medium heat.
Then add onion and garlic and cook until the onion is soft (about 5 minutes)
Stir in the flour, salt and pepper.
Cook for about 1 minute, until the roux just begins to brown.
Whisk in milk and heavy cream and cook over medium heat until thickened (about 1-2 minutes). Taste and adjust salt and pepper as desired.
Pour the mixture over the potatoes in the baking dish.
Then cover and cook in the preheated oven for 30 minutes.
Remove the foil then continue baking for 30-45 minutes until the potatoes are soft and the top is lightly browned.

Video

Notes

Ingredient Substitution Notes

Yukon gold potatoes are soft and buttery. However, you can use russet or red potatoes if you prefer.
Sweet Onion. choose your favorite variety: white or yellow.
Salted butter. unsalted butter is a good substitute.
Flour. make this recipe gluten-free by using an all-purpose gluten-free flour.
Whole milk/heavy cream. This au gratin potatoes recipe calls for 2 cups of liquid dairy. You can use all whole milk, all heavy cream, or half and half if you prefer.

Store/Freeze

Nutrition

More Delicious Recipes

Au Gratin Potatoes Recipe

Best Thanksgiving Recipes

Best Mashed Potatoes

Crispy Oven Roasted Potatoes

Roast Turkey Recipe

Best Meatloaf Recipe

Pumpkin Pasta Sauce

Laura — Fri, 11 Oct 2024 12:41:39 +0000

This pumpkin pasta sauce is easy to make in 20 minutes with a handful of simple ingredients. Pumpkin pasta is a cozy and delicious fall dinner!

This pumpkin pasta is a hearty & delicious meal that is simple to make in less than 30 minutes.

The rich and flavorful pumpkin pasta sauce is made with canned pumpkin so it’s extra easy and contains all the added nutrients and fiber pumpkin has to offer.

Pumpkin pasta sauce tastes great on any variety of pasta. You can serve it with some homemade meatballs or chicken meatballs for extra protein, too.

Pumpkin Pasta Sauce: Ingredients & Substitutions

Salted butter. Unsalted butter or olive oil are good substitutes.
Onion. I suggest a white or yellow sweet onion.
Minced garlic. use freshly minced or jarred. If you don’t have either, substitute 1 teaspoon garlic powder.
Fresh sage. there really is no substitute for the sage. You can leave it out but it adds rich flavor to the sauce.
Heavy cream. half and half or whole milk are good substitutes.
Chicken broth. vegetable broth works well too.
Smoked paprika. regular paprika is a great choice.
Bucatini pasta. Choose your favorite pasta! Just be sure to use 16 oz.

How to Make Pumpkin Pasta Sauce

Let’s walk through this pumpkin pasta recipe together, and watch the video for additional guidance.

Begin by cooking the butter, onion, garlic and sage in a 5-quart saucepan, covered, until the onion is soft (about 5 minutes), stirring often.

Then, add the pumpkin puree, heavy cream, chicken broth, parmesan cheese, ½ tsp sea salt, paprika and pepper and stir to combine.

Simmer the sauce for 15-20 minutes, or until it is warm. Do not let it come to a boil. Taste and adjust salt and pepper as desired.

Stir into pasta ad serve. You can choose to serve the sauce on the side so those enjoying it can choose the amount they prefer on their noodles. However, it’s easier just to stir it in and serve all at once.

Serve

Serve garnished with fresh sage and a sprinkle of parmesan cheese. We like to serve it alongside some of our favorite vegetable recipes like roasted broccoli or bacon Brussels sprouts. Or serve it with a salad like panzanella.

Add some protein and serve it with homemade meatballs or chicken meatballs. Or with pesto chicken. Homemade bread is also a great side dish to lap up the extra sauce.

Store/Freeze

Store leftover pumpkin pasta in an airtight container in the refrigerator for up to 5 days or freezer for up to 1 month. Reheat in the microwave or on the stovetop.

You can also store the sauce alone in a glass jar in the fridge for up to 1 week or in the freezer for up to 2 months.

Pumpkin Pasta Recipe FAQS

What protein goes well with pumpkin pasta?

We love serving it with meatballs. I think beef and chicken pair well with pumpkin.

Can I double this recipe?

Yes, this recipe is easy to scale up or down. Halve, double, etc. whatever you need.

Can I use fresh pumpkin?

Yes, you can make your own pumpkin puree and use fresh pumpkin if you prefer.

Pumpkin Pasta Sauce Recipe

This pumpkin pasta sauce is easy to make in 20 minutes with a handful of simple ingredients. Pumpkin pasta is a cozy and delicious fall dinner!

Course Main Course, Side Dish

Cuisine American, Italian

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 114kcal

Author Laura

Cost $8

Equipment

Ingredients

2 Tablespoons salted butter
½ onion (finely diced)
1 Tablespoon minced garlic
1 Tablespoon fresh sage (finely chopped (5-6 sage leaves))
15 oz pumpkin puree
½ cup heavy cream
½ cup chicken broth
¼ cup parmesan cheese
½ tsp sea salt (to taste)
¼ tsp smoked paprika
¼ tsp pepper
16 oz bucatini pasta (or your favorite pasta)

US Customary – Metric

Instructions

Cook butter, onion, garlic and sage in a 5-quart saucepan, covered until onion is soft, (about 5 minutes) stirring often.
Add the pumpkin puree, heavy cream, chicken broth, parmesan cheese, ½ tsp sea salt, paprika and pepper and stir to combine.
Simmer for 15-20 minutes, or until sauce is warm & thickened. Do not let it come to a boil. Taste and adjust salt and pepper as desired.
Stir into pasta and serve garnished with parmesan cheese and fresh sage.

Video

Notes

*Nutrition information calculated for sauce only, since pasta nutritional information varies by brand and variety.

Ingredient Substitutions

Salted butter. Unsalted butter or olive oil are good substitutes.
Onion. I suggest a white or yellow sweet onion.
Minced garlic. use freshly minced or jarred. If you don’t have either, substitute 1 teaspoon garlic powder.
Fresh sage. there really is no substitute for the sage. You can leave it out but it adds rich flavor to the sauce.
Heavy cream. half and half or whole milk are good substitutes.
Chicken broth. vegetable broth works well too.
Smoked paprika. regular paprika is a great choice.
Bucatini pasta. Choose your favorite pasta! Just be sure to use 16 oz.

Store/Freeze

Store leftover pumpkin pasta in an airtight container in the refrigerator for up to 5 days or freezer for up to 1 month. Reheat in the microwave or on the stovetop.

You can also store the sauce alone in a glass jar in the fridge for up to 1 week or in the freezer for up to 2 months.

Nutrition

Try these recipes

Chicken Meatballs

Easy Tomato Bruschetta Recipe

Butternut Squash Soup

Homemade Meatballs Recipe

Panzanella Salad Recipe

Balsamic Roasted Brussel Sprouts

Oven Roasted Sweet Potatoes

Laura — Fri, 27 Sep 2024 10:18:00 +0000

These savory roasted sweet potatoes are easy to make with 6 ingredients in 40 minutes! Oven roasted sweet potatoes are a simple & healthy side dish everyone loves!

Many people associate sweet potatoes with spices like cinnamon, or sweet dishes like sweet potato casserole or sweet potato soup. Well, today I want to introduce you to these savory roasted sweet potatoes!

I make these oven roasted sweet potatoes so often, I can’t believe it has taken me eight years to actually share this recipe. But it’s because they are my go-to side dish when I am short on time and need to add a healthy starch to our main dishes in a hurry.

In this roasted sweet potatoes recipe, cubed sweet potatoes are tossed in olive oil and a simple spice blend. Then, they are baked until they are perfectly crisp on the outside and soft in the center. They’re so delicious you will definitely want seconds!

Roasted Sweet Potatoes: Ingredients & Substitutions

Sweet Potatoes. You can use yams, or purple or white sweet potatoes. Or, try this oven roasted potatoes recipe.
Olive Oil. Any neutral oil works well including avocado or canola oil.
Smoked Paprika. Regular (not smoked) paprika is a good substitute.
Garlic Powder. I don’t recommend substitutes for garlic powder.

How to Roast Sweet Potatoes

Begin by preheating the oven to 425 degrees F. Then, grease a large baking sheet (21” x 15”) generously with olive oil, set aside.

Then, combine the spices in a small bowl and set them aside.

Next, cut the sweet potatoes into ½” cubes and put them in a large mixing bowl.

Size Matters

The thickness/size of the sweet potatoes will greatly affect baking time. Smaller sweet potatoes will cook faster.

Once in the mixing bowl, pour ¼ cup olive oil over the sweet potatoes and stir until they are evenly coated.

Then, sprinkle the spice mixture over the potatoes and stir until evenly distributed.

Next, spread the oiled & seasoned sweet potatoes evenly in a single layer on the prepared baking sheet.

Then, bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown

Once the sweet potatoes are golden brown, remove them from the oven and serve.

Serve

The oven roasted sweet potatoes warm, garnished with fresh herbs of your choice (if desired). We often serve them with our favorite dinner or breakfast recipes, here are some suggestions:

Serve them with your favorite egg dishes like this frittata, omelette, or egg casserole.
We love them with pistachio chicken, chicken kebabs, or on this BBQ chicken salad!
Serve them with hamburgers or grilled Asian flank steak.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the oven set to warm to make them crispy again! Or in the microwave.

Roasted Sweet Potatoes Recipe FAQS

Should you season sweet potatoes before or after roasting?

Season them before roasting so the flavors adhere to the oil and potatoes and make a flavorful crispy exterior.

Why are my roasted sweet potatoes not crispy?

Make sure to bake them in a single layer on the baking sheet to make them crispy and stir once during baking.

Should sweet potatoes be soaked before roasting?

You can soak the sweet potatoes in cold water then drain them, but it’s not necessary and I never do it!

Oven Roasted Sweet Potatoes Recipe

These savory roasted sweet potatoes are easy to make with 6 ingredients in 40 minutes! Oven roasted sweet potatoes are a simple & healthy side dish everyone loves!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 158kcal

Author Laura

Cost $4

Equipment

Ingredients

2 pounds sweet potatoes
¼ cup olive oil
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
½ teaspoon garlic powder
Extra olive oil for greasing the pans

US Customary – Metric

Instructions

Preheat oven to 425 degrees F. Grease a large baking sheet (21” x 15”) generously with olive oil. Set aside.
Combine spices in a small bowl, set aside.
Cut sweet potatoes into ½” cubes and put them in a large mixing bowl.*
Pour ¼ cup olive oil over the sweet potatoes, stir until they are evenly coated.
Sprinkle the salt pepper, paprika and garlic powder over the potatoes and stir until evenly distributed.
Spread the sweet potatoes evenly in a single layer on the prepared baking sheet.
Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown
Remove from the oven and serve immediately.

Video

Notes

* Note: the thickness/size of the sweet potatoes will greatly affect baking time.

Ingredient Substitution Notes

Sweet Potatoes. You can use yams, or purple or white sweet potatoes. Or, try this oven roasted potatoes recipe.
Olive Oil. Any neutral oil works well including avocado or canola oil.
Smoked Paprika. Regular (not smoked) paprika is a good substitute.
Garlic Powder. I don’t recommend substitutes for garlic powder.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the oven set to warm to make them crispy again! Or in the microwave.

Nutrition

More Sweet Potato Recipes

Roasted Cinnamon Sweet Potatoes

Sweet Potato Soup

Best Sweet Potato Casserole

Roasted Sweet Potatoes and Apples

Black Bean Sweet Potato Tacos

Mashed Sweet Potatoes

Homemade Potato Gnocchi

Laura — Sun, 18 Aug 2024 11:13:00 +0000

This homemade potato gnocchi recipe is made with 5 ingredients and tastes significantly more delicious than store bought varieties! Follow our step-by-step instructions and watch the video to learn how to make gnocchi!

Who else loves homemade pasta? Homemade is always so fresh and delicious, and so much better than store bought, especially when it comes to gnocchi.

Did you know I went years without buying boxed pasta?! Literally years. I always opted to make my own because I just love it so much! Gnocchi is a dumpling shaped, potato-based pasta that is hearty and satisfying, and this homemade gnocchi is the best.

Plus, in our recipe we boil the gnocchi to cook in and then brown it in a mixture of oil and butter – a step that takes your pasta from good to – knock-your-socks-off amazing.

I often only cook half of the gnocchi recipe, and freeze the rest for later. It can be cooked in boiling water straight from the freezer, so it’s great to have on hand! Serve it with homemade marinara sauce, pumpkin pasta sauce, pesto, or meat sauce!

Potato Gnocchi: Ingredients & Substitutions

Potatoes. Any variety of potato works well in this recipe, even sweet potatoes. My favorites are Yukon Gold, russet and red potatoes.
Flour. you can substitute up to half of the flour with white whole wheat flour. Or, use all-purpose gluten-free flour to make it gluten-free.
Parmesan cheese. cheddar cheese is a good substitute.

How to Make Potato Gnocchi

As always, I love giving you as much information as possible to help ensure your success when you choose to make one of my recipes, and don’t forget to watch the video.

Cook the Potatoes

Wrap the potatoes in foil and bake at 450 degrees F for 60-90 minutes or until soft. (Baking time will vary depending on the size of your potatoes).

Once the potatoes are cool, remove the skin and place them in a food processor.

Make the Dough

Use a food processor fitted with an “S” blade to make the potato gnocchi dough. Start by adding the egg, salt and cheese and process until combined (do not overprocess).

Then, add 1 ½ cups flour and process until combined.

If needed, add up to ¼ cup of additional flour until the dough forms a tacky ball.

Turn dough onto a well-floured surface, and use the remaining ¼ cup flour to knead the dough until it is no longer sticky.

Put dough on a well-floured surface and cover with a bowl and let rest for at least 30 minutes.

Form the Potato Gnocchi

After the dough has rested, divide it into four equal parts and roll into thin ropes (about ½ inch thick).

Then, cut each rope at ½ or 1” intervals (depending on how big you want your gnocchi). This will yield square gnocchi.

If you prefer round gnocchi, you will need to roll each piece by hand to form an oval/round shape.

Once you have your desired shape, press a floured fork into the top of each gnocchi.

Freeze uncooked gnocchi

Once you have made the gnocchi, you can freeze it uncooked. Our family usually eats a half batch at a time, but I make a full batch and freeze the rest for later.

Lay it out in a single layer on a baking sheet to flash-freeze, then transfer frozen potato gnocchi to an airtight container and freeze for up to 2 months.

Cook the Potato Gnocchi

This homemade potato gnocchi always needs to be boiled first. It cooks relatively fast, (in 3-5 minutes). You will know the gnocchi has finished cooking because it will float to the top of the boiling water.

At that point, remove it with a slotted spoon and transfer it to a colander to drain any excess water.

If you want to take your homemade potato gnocchi to the next level, I highly recommend you do not skip the browning in butter/olive oil step.

Add 2 Tablespoons of cooking oil/butter to a large sauté pan. Melt/warm over medium heat. Add ½ batch of gnocchi and stir to coat with oil.

Cook gnocchi on one side for about 5-10 minutes until golden-brown.

Flip and cook another 3-5 minutes on the second side until golden brown.

Transfer cooked gnocchi to a covered baking dish in the oven set to “warm” to keep it warm while you cook the remaining pasta or wait to serve.

Serve

Serve this homemade gnocchi with your favorite pasta sauce. Here are a few suggestions:

Make this cheesy sausage gnocchi – it’s delicious.
Serve with marinara sauce or meat sauce.
Toss it with some pesto sauce or avocado pasta sauce.
Serve with homemade meatballs or turkey meatballs!
In the fall, make this pumpkin pasta sauce and serve it with homemade gnocchi!

Store

Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 5 days.

Freeze

As mentioned above, I suggest freezing uncooked gnocchi in a single layer in an airtight container for up to 2 months.

Then, you cook potato gnocchi from frozen. Just bring a pot of water to a boil and add the frozen gnocchi. Cook until the noodles float to the top of the water then follow the recipe.

Potato Gnocchi Recipe FAQs

Can I double or halve this recipe?

Yes, this recipe is easily scaled to your preferences!

What kind of sauce goes well with gnocchi?

Here are some delicious sauce suggestions:
Lemon butter sauce
Marinara sauce
Meat sauce.
Pesto sauce
Avocado pasta sauce.

What to eat with potato gnocchi?

I love serving this gnocchi with the sauces mentioned above along with some meatballs like homemade meatballs or turkey meatballs.
It’s also great with a delicious salad, or roasted vegetables.

Is it better to pan fry or boil gnocchi?

The answer is both! Boil the gnocchi to ensure it’s cooked all the way through, then pan fry it in oil or butter for a delicious crispy outside.

Homemade Potato Gnocchi Recipe

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 20

Cook Time 1

Resting time 30

Total Time 1 50

Servings servings

Calories 152.9kcal

Author Laura

Cost $4

Equipment

Ingredients

2 pounds Yukon Gold Potatoes
2 cups all-purpose flour
1 egg
1 teaspoon sea salt
¼ cup Parmesan cheese

US Customary – Metric

Instructions

Cook the Potatoes

Bake potatoes wrapped in foil in oven at 450 for 60-90 minutes or until soft. (Baking time will vary depending on the size of your potatoes}.
Set aside to cool.

Make the Dough

Once potatoes are cooled, remove the peel peel and place them in a food processor fitted with the “S” blade.
Add egg, salt and cheese and process until the mixture is uniform and forms a ball.
Add 1 ½ cups flour and process until combined (If needed, add up to¼ cup of additional flour until the dough forms a tacky ball.)
Turn dough onto a well-floured surface, and use the remaining ¼ cup flour to knead the dough until it is no longer sticky.
Put dough on a well-floured surface and cover with a bowl and let rest for at least 30 minutes.

Form the Gnocchi

Divide the dough into four equal parts and roll into thin ropes (about ½ inch thick).
Cut each rope at 1” intervals. This will yield square gnocchi. If you prefer round gnocchi, you will need to roll each piece by hand to form an oval/round shape.
Once you have your desired shape, press a floured fork into the top of each gnocchi.
If desired, after this step you can freeze the gnocchi! Simply put the uncooked gnocchi on a floured baking tray and put them in the freezer for at least 3 hours. Remove from tray and put in a plastic bag.

Boil the Gnocchi

Bring a large pot of water to a boil.
Add half of the gnocchi to the boiling water to form a single layer in the pot. Stir the gnocchi to be sure that they do not stick to the bottom of the pot.
Once the gnocchi floats to the top of the water (after about 3-5 minutes), use a slotted spoon to remove gnocchi from the pot into a strainer.
After all gnocchi have been removed, add the rest of the batch and repeat.
To cook frozen gnocchi, do not thaw! Put them in boiling water straight from the freezer. They will take longer to cook than room temperature gnocchi.

Brown the Gnocchi

Preheat your oven to the warm setting.
Add 2 Tablespoons of cooking oil/butter to a large sauté pan. Melt/warm over medium heat. Add ½ of your batch of gnocchi and stir to coat with oil.
Cook gnocchi on one side for about 5-10 minutes until golden-brown.
Flip and cook another 3-5 minutes on the second side until golden brown.
Remove to an oven-safe baking dish or bowl and place in the oven to warm.
Repeat with the rest of your gnocchi.
Serve with your favorite sauce.

Video

Notes

Ingredient Substitution Notes

Potatoes. Any variety of potato works well in this recipe, even sweet potatoes. My favorites are Yukon Gold, russet and red potatoes.
Flour. you can substitute up to half of the flour with white whole wheat flour. Or, use all-purpose gluten-free flour to make it gluten-free.
Parmesan cheese. cheddar cheese is a good substitute

Serve

Serve with your favorite pasta sauce like marinara sauce, meat sauce, basil pesto, etc.

Store

Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 5 days.

Freeze

As mentioned above, I suggest freezing uncooked gnocchi in a single layer in an airtight container for up to 2 months.

Then, you cook potato gnocchi from frozen. Just bring a pot of water to a boil and add the frozen gnocchi. Cook until the noodles float to the top of the water then follow the recipe.

Nutrition

Try these recipes

Homemade Basil Pesto Sauce

Homemade Marinara Sauce

Sausage Gnocchi

Spaghetti Meat Sauce

Homemade Whole Wheat Pasta

Stuffed Shells

Caprese Pasta Salad

Laura — Sun, 28 Jul 2024 08:47:00 +0000

In this caprese pasta salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious & hearty summer salad!

If you’re looking for a delicious way to use the abundance of fresh summer tomatoes and basil available right now – I suggest making this caprese pasta salad.

In this recipe, pasta is combined with mozzarella cheese, onions, tomatoes, and basil and then tossed in a delicious homemade balsamic vinaigrette dressing. The result is a light and fresh pasta salad with all the best flavors of the season.

This caprese pasta salad recipe takes less than 30 minutes to prepare (most of which is waiting for water to boil and pasta to cook), then it chills in the refrigerator, making it a perfect dish to prepare in advance for a pot luck or barbecue.

Ingredients & Substitutions

Pasta. I love fusilli pasta, but any shape or variety works well. My top recommendations are fusilli, penne, farfalle (bowties), gemelli, and rotelle (wheels).
Green Onion. red, white or yellow onions (finely diced) are good substitutes.
Baby Tomatoes. substitute your favorite tomato variety including heirloom, Roma, etc.
Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
Mozzarella cheese. use fresh mozzarella for the best results.
Fresh basil. There are no substitutes for fresh basil in this recipe – it’s a must!
Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
Dijon Mustard. choose your favorite mustard.
Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

How to Make Caprese Pasta Salad

Let’s walk through this recipe step-by-step, and be sure to watch the video!

Begin by cooking the pasta in salted water according to package instructions.

When the pasta is finished cooking, drain it in a colander but do not rinse it with water.

Then, make the dressing by whisking the ingredients together in a small bowl.

Next, transfer the cooked pasta to a large bowl (preferably one with a lid), add half the dressing and stir to combine. Chill the pasta in the refrigerator until they cool to at least room temperature.

Once the pasta has cooled, add green onion, tomatoes, fresh basil, parmesan cheese, mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.

Then, cover the bowl and chill the caprese pasta salad for at least 1 hour in the refrigerator.

Serve

When you’re ready to serve, top with extra parmesan cheese and chopped fresh basil. Then, serve the caprese pasta salad recipe cold with your favorite mains and sides here are some suggestions:

It pairs well with bruschetta chicken and baked pesto chicken.
Serve it as a side with your favorite grilling recipes like hamburgers and grilled BBQ chicken.
Add it to the list of delicious Italian-inspired recipes like bruschetta, panzanella salad and tiramisu.

Store

Store leftover caprese pasta salad in the refrigerator for 3-5 days. I don’t recommend freezing this recipe.

Caprese Pasta Salad Recipe FAQS

What kind of mozzarella is used in caprese?

Fresh mozzarella is the best choice in a caprese salad.

What is caprese pasta salad made of?

The main ingredients are pasta, tomatoes, basil, mozzarella and balsamic dressing.

How do you cut cherry tomatoes for pasta salad?

I suggest halving the baby tomatoes using a serrated knife.

Caprese Pasta Salad Recipe

In this caprese pasta salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious & hearty summertime salad!

Course Appetizer, Salad, Side Dish

Cuisine American, Italian

Diet Vegetarian

Prep Time 10

Cook Time 20

Chilling 1

Total Time 1 30

Servings Servings

Calories 152kcal

Author Laura

Cost $10

Equipment

Ingredients

16 ounces fusilli pasta
5 quarts salted water
¼ cup green onions sliced thin (about 4 onions)
24 ounces baby tomatoes halved
½ cup Fresh basil chopped (measured before chopping – whole leaves )
8 ounces fresh mozzarella pearls, or a log diced into small pieces.
½ cup parmesan cheese
1 avocado diced (optional)
Salt and pepper to taste

Dressing:

¼ cup olive oil
¼ cup balsamic vinegar
1 Tablespoon pure maple syrup
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic
½ teaspoon fine sea salt
¼ teaspoon pepper

Topping

¼ cup basil julienned
1-2 Tablespoons Parmesan cheese

US Customary – Metric

Instructions

Cook pasta in salted water according to package instructions.
When pasta is finished cooking, drain but do not rinse.
In a small bowl, whisk together dressing ingredients
Put cooked pasta in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
Once the pasta has cooled, add green onion, tomatoes, fresh basil, parmesan cheese, mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.
Chill for at least 1 hour.
When ready to serve, top with parmesan cheese and chopped fresh basil.
Serve cold.

Video

Notes

Ingredient Substitution Notes

Pasta. I love fusilli pasta, but any shape or variety works well. My top recommendations are fusilli, penne, farfalle (bowties), gemelli, and rotelle (wheels).
Green Onion. red, white or yellow onions (finely diced) can be used in place of green.
Baby Tomatoes. substitute your favorite tomato variety including heirloom, Roma, etc.
Mozzarella cheese. use fresh mozzarella for the best results.
Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
Dijon Mustard. Any mustard variety can be used in place of Dijon.
Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

Store

Store leftovers in an airtight container in the refrigerator for 3-5 days.

Nutrition