41 What Goes With Chili: 41 Side Dishes for Chili

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Instant Pot Brown Rice

Instant Pot Brown Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT22M · Total: PT24M · Yield: [‘6’]

Instant Pot Brown Rice

Ingredients

• 2 cups (380g) brown rice (I used basmati brown rice)
• 2 1/2 cups (600ml) water
• Salt to taste

Instructions

1. Add rice, water and salt to the Instant Pot.
2. Close the lid, select the manual setting and set the timer for 22 mins and let cook.
3. When done you can either let the pressure release naturally or let rest for 8 mins and then QPR.
4. Fluff the rice and serve.

2. Grilled Mexican Zucchini Boats

Grilled Mexican Zucchini Boats Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped to create boats
• 1 tablespoon olive oil
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or thawed from frozen)
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup shredded pepper jack cheese
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste
• Lime wedges, for serving

Instructions

1. 1. Preheat a grill to medium-high and prepare the zucchini boats by cutting lengthwise and scooping a shallow hollow for filling.
2. 2. In a bowl, combine black beans, corn, red bell pepper, red onion, chili powder, cumin, and smoked paprika; season with salt and pepper and mix well.
3. 3. Brush the zucchini boats with olive oil and lightly season the insides.
4. 4. Spoon filling into each boat and top with shredded cheese.
5. 5. Grill the boats 6–8 minutes per side, until zucchini is tender and cheese melts.
6. 6. Remove from the grill, let rest a couple of minutes, squeeze a bit of lime over the tops, and serve.

3. Turmeric Rice

Turmeric Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Add color to your meals with this vibrant yellow turmeric rice! It’s easy and quick to make, and goes so well with curries, grilling recipes, and chicken.

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 3 cloves garlic (crushed)
• 1½ cups long-grain rice (I use basmati)
• 1½ teaspoon ground turmeric
• 1 teaspoon salt
• water (to cover the rice by ½ inch)
• 2 small bay leaves (optional)

Instructions Stovetop method:

1. Properly wash the rice under running water until the water runs CLEAR to get rid of the starch, and then soak it in cold water for 15 minutes.
2. Heat the olive oil on medium heat in a pot, when the oil is hot (but not smoking!) saute the diced onion until soft and translucent. Then add the garlic and cook for a minute.
3. Add the rinsed, soaked, and drained rice, salt, and turmeric, mix and cover with water. You want the water to cover the rice by 1/2 inch or 1cm. Add the bay leaves if using.
4. Bring the water to a boil, then lower the heat down to the lowest setting possible, cover with the lid and set your timer to “10 minutes”.
5. After 10 minutes, remove the pot from heat but don’t remove the lid. Leave the pot undisturbed for 10 minutes. Remove the lid, and fluff the rice with a fork.

Instant Pot method:

1. Rinse the rice very well under running water until it runs clear. No need to presoak the rice here.
2. Press on the SAUTE button, and add the olive oil. When the oil is hot (but not smoking!), saute the diced onion until soft and translucent. Then add the garlic and cook for a minute.
3. Add the rice and turmeric, season with salt and cover with water so that it covers the rice by 1/2 inch. Add the bay leaves if using. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.
4. The Instant Pot will come to pressure and start cooking. When the cooking program ends, allow the steam to be naturally released for 10 minutes then release the rest of the steam. Remove the lid and fluff with a fork before serving.

4. Cornbread Pudding

Cornbread Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT55M · Yield: [’12’, ’12 servings’]

This classic southern cornbread pudding, also referred to as corn pudding or spoon bread, is perfect easy to make side dish for any gathering!

Ingredients

• 8.5 oz box of cornbread mix (about 1 1/3 c.)
• 1/2 cup butter, melted
• 3 eggs
• 1 15.25 oz can of corn
• 1 14.75 oz can of creamed corn
• 1 cup cheddar cheese, shredded
• 1/2 cup sour cream (I recommend full fat )
• 1/2 cup chopped roasted red peppers (can substitute 4 oz can green chiles or pimento peppers )
• pinch of salt & pepper

Instructions

1. Preheat the oven to 350 degrees F. Prepare casserole dish with a little cooking spray or olive oil.
2. Combine all ingredients in a large mixing bowl and stir until well combined. Do not over mix.
3. Bake at 350 degrees F for approximately 50 minutes until tooth pick comes out clean.
4. Remove from the oven and allow to rest around 10 minutes before serving. Enjoy!

5. Instant Pot Cilantro Lime Rice

Instant Pot Cilantro Lime Rice – Chipotle Copycat is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘8’]

A flavorful side dish that is so quick and easy to make!

Ingredients

• 2 cups (500g) rice (basmati rinsed and drained)
• 2 ¾ cups (650ml) water
• 1 tablespoon olive oil (optional)
• 2 tablespoons lime juice
• zest of 1 lime
• salt (to taste)
• ½ cup (50g) chopped cilantro leaves

Instructions

1. Add the water, oil (if using), lime juice, lime zest and salt to the Instant Pot insert, followed by the rice. Mix together well.
2. Close the Instant Pot and seal, select the pressure cook (or manual) button, select high pressure, and set the timer to 5 minutes.
3. When done let the pressure release naturally for 5 minutes before quickly releasing the rest of the pressure.
4. Fluff the rice, add the chopped cilantro, and let stand for another 5 minutes before serving.

6. Sweet Potato Rolls with Maple Bacon Glaze

Sweet Potato Rolls with Maple Bacon Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT140M · Cook: PT15M · Total: PT155M · Yield: [’12’, ’12 pull apart rolls’]

An incredibly unique and delicious dinner roll recipe with sweet potato, maple and bacon. This easy recipe is sure to please your guests!

Ingredients

• 3 cups gluten-free all-purpose flour (+ more for kneading)
• 3 tablespoons coconut sugar (or cane sugar)
• 1 teaspoon sea salt
• 2 teaspoons ground cinnamon
• ½ cup warm water*
• 1 .75-ounce packet Red Star active dry yeast
• 1 tablespoon honey
• 1 egg (lightly beaten)
• 3 tablespoons unsalted butter (melted)
• 1 cup sweet potato (roasted and pureed (1 medium sweet potato))
• 3 strips thick-cut bacon (cooked and chopped)
• 1/3 cup pure maple syrup

Instructions

1. Combine the flour, coconut sugar, sea salt, and cinnamon in a bowl and stir until well-combined (dry mixture).
2. Stir together the warm water, yeast, and honey in a large mixing bowl and allow it to sit and activate for 8 to 10 minutes.
3. Add the beaten egg, melted butter, and mashed sweet potato to the mixing bowl with the yeast mixture, and stir until well-combined (wet mixture).
4. Add the flour mixture into the bowl with the wet mixture one cup at a time, and stir until combined. By the time you add the third cup, the dough should be somewhat stiff.
5. Turn the dough out onto a floured surface and knead for 1 to 2 minutes. Form the dough into a round ball.
6. Lightly oil a large mixing bowl and place the ball of dough in it. Let sit for 45 to 50 minutes, until dough has risen.
7. Lightly oil a 12-hole muffin tray. Section the dough out into 36 small dough balls and place 3 dough balls into each hole of the muffin tray. Cover with plastic wrap and allow dough to sit an additional 45 to 50 minutes.
8. While dough is resting, prepare the maple bacon glaze by stirring together the cooked chopped bacon and maple syrup in a bowl.
9. Preheat the oven to 375 degrees F. Spoon the maple bacon mixture over each roll and place muffin tray on the center rack of the oven. Bake for 15 minutes, or until rolls are cooked through.

7. Instant Pot Cornbread

Instant Pot Cornbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT115M · Yield: [’16’]

This savory spiced golden crispy Instant Pot cornbread will be the best homemade cornbread you have ever had.

Ingredients

• 1 1/3 cups (300 ml) buttermilk
• 2/3 cup (150g) pumpkin purée (or sweet potato purée)
• 4 tbsp melted butter
• 2 eggs (beaten)
• 1 1/2 tbsp maple syrup
• 1 1/3 cup (240g) coarse cornmeal
• 1 1/3 cup plain flour
• 1 1/3 cup sharp cheddar cheese (shredded)
• 2 tsp baking powder
• 1 tsp salt (or more, to taste)
• 4 tbsp chives (chopped )
• crumbled bacon (optional)

Instructions Instant Pot Cornbread Instructions

1. In a large bowl, mix together the buttermilk, pumpkin purée, melted butter, eggs, maple syrup and paprika.
2. Then add in the cornmeal, flour, cheese, baking powder, salt, chives and bacon (if using) and mix until combined.  Don’t over mix.
3. Oil the Instant Pot Ceramic Insert, then add in some cornmeal and shake so that the bottom of the pan is evenly coated. Add in the batter and tap so that the cornbread batter is evenly spread in the insert.
4. Cover the Instant Pot, select low pressure and set 50 minutes on the timer (you don’t need to seal the instant pot).
5. Let cook till done. The cornbread should slide out easily, but if not then slide a wooden skewer around the edges to help loosen.
6. Then carefully invert the Instant Pot cornbread onto a rack and allow to cool.

Skillet Cornbread Instructions

1. Preheat the oven to fan-assisted 190C / 210C / 400F / gas 6 and place a 9-inch cast iron skillet inside to heat up.
2. Add the polenta, flour, baking powder, salt and baking powder in a large bowl and mix.
3. Stir in the buttermilk, butter and eggs until combined, before adding in the chives and bacon (if using).
4. Carefully remove the skillet from the oven, lightly oil it and reduce the oven temperature to fan-assisted 170C / 190C / 375F/ gas 5.
5. Pour the cornbread batter into the hot skillet, smooth it out, then place in the hot oven to bake for 25 mins.
6. Remove from the oven, let it cool for a few minutes before transferring to a wire rack to allow it to cool completely.

8. Chili Lime Oven Roasted Sweet Potato Slices

Spicy Baked Sweet Potato Slices is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT19M · Yield: [‘4’, ‘4 servings’]

Spicy Baked Sweet Potato Slices are crispy, tender, and full of flavor with smoky spice and a squeeze of zesty lime. A fun twist on home fries for breakfast or a family-friendly dinner side!

Ingredients

• 2 large sweet potatoes ((about 1-1 1/2 lbs total))
• 2 Tablespoons melted coconut oil (or avocado oil)
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• half a lime

Instructions

1. Preheat oven to 375°F and lightly coat a baking sheet with oil or cooking spray.
2. Wash and peel 2 large sweet potatoes, and cut into roughly 1/8-1/4 inch thick slices. Place in a large bowl.
3. Drizzle the potato slices with 2 Tablespoons melted coconut oil and sprinkle with 1 1/2 teaspoons chili powder, 1 teaspoon cumin, and 1/2 teaspoon salt. Toss to coat thoroughly.
4. Spread the seasoned potatoes on the prepared baking sheet. If you want crispy potatoes, spread them in a single layer over two cookie sheets. If you want them softer, with some crispy and some that are more steamed, spread all the potatoes on a single pan.
5. Bake the potatoes at 375°F for about 35-40 minutes, flipping once, or until they are as browned and crispy as you like.
6. Squeeze the juice of half a lime over the potatoes and serve.

9. Air Fryer Jacket Potatoes

Air Fryer Jacket Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium russet potatoes
• 1 teaspoon olive oil
• 1/2 teaspoon fine salt
• Optional toppings: 2 tablespoons unsalted butter, 1/4 cup sour cream, 2 tablespoons shredded cheddar
• Lemon parsley or chives for garnish (optional)

Instructions

1. 1. Rinse and dry potatoes; prick skins with a fork.
2. 2. Lightly brush with oil and rub with salt.
3. 3. Place potatoes in the air fryer basket and cook at 400°F (200°C) for 35–40 minutes, turning once, until skins are crisp and insides are soft.
4. 4. Cut a slit down the center of each potato and fluff the insides with a fork; top with butter and other toppings as desired, and season to taste.
5. 5. Serve immediately with extra toppings on the side.

10. Garlic Butter Brussels Sprouts

Garlic Butter Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound (450 g) Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Zest of 1/2 lemon (optional)
• Chopped fresh parsley, for garnish (optional)

Instructions

1. 1. Heat a large skillet over medium-high heat and add the olive oil.
2. 2. Add the Brussels sprouts cut side down and cook 5–7 minutes until browned.
3. 3. Add butter and garlic; toss and cook 2–4 minutes more until tender and fragrant.
4. 4. Season with salt, pepper, and lemon zest; garnish with parsley if using and serve.

11. Sweet Potato Beet Salad

Sweet Potato Beet Salad with Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’]

This Sweet Potato Beet Salad is full of color, flavor, and texture! Feta cheese, crunchy walnuts, and caramelized onions take it to the next level, while the honey balsamic dressing brings it all together!

Ingredients

• 1 medium sweet potato, cubed
• 1 medium beet, cubed
• 1 medium red onion, sliced
• 1 tbsp olive oil
• 1/4 tsp salt
• Freshly cracked black pepper
• ¼ tsp ground cinnamon ((optional))
• ½ tsp ground coriander ((optional))
• 1 cup raw walnuts (, roughly chopped (or sub with seeds to make it nut-free))
• 4 cups greens of choice ((we use arugula))
• 1/3 cup crumbled feta cheese ((use vegan if needed))
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey ( or maple syrup)
• 1 tsp dijon mustard
• 1/4 tsp salt
• Freshly cracked black pepper

Instructions

1. Pre-heat oven to 350F (180C). Layer a piece of parchment paper onto a baking sheet. Add the cubed sweet potato, beet, and red onion. Drizzle with olive oil and season with salt, black pepper, cinnamon (optional), and ground coriander (optional). Toss to combine and bake for 25-30 minutes, stirring halfway through.
2. After 30 minutes, take the vegetables out of the oven and add to them the chopped walnuts. Bake for 10 more minutes, or until the walnuts are toasted, and the vegetables are soft. Set aside to cool.
3. In the meantime, prepare the dressing. To a small bowl, add all of the ingredients- olive oil, balsamic vinegar, honey or maple syrup, mustard, salt, and black pepper. Mix until well combined.
4. To a salad plate, add your greens of choice and toss with 2/3 of the dressing. Add the cooled vegetables and walnuts on top, followed by the crumbled feta cheese. Drizzle the remaining dressing all over and serve right away!

12. Fiesta Saffron Rice

Fiesta Saffron Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

Fiesta Saffron Rice is an easy side dish that starts with a rice package that includes seasonings. Add fresh vegetables for a fiesta of flavors and colors! Perfect for Cinco de Mayo and quick and easy for a weeknight dinner.

Ingredients

• 3 Tablespoons olive oil
• 1 onion, (chopped, 1 cup)
• 1 red bell pepper, (chopped, 1 cup)
• 2 1/2 cups water
• 1 pkg. (10 ounces) saffron yellow rice, (such as Goya)
• 1 cup frozen peas

Instructions

1. In pot heat oil over medium heat. Cook onion and red bell pepper until tender-crisp, 3-4 minutes.
2. Add water. Bring to a boil. Stir in rice mix, stirring until blended.
3. Reduce heat to medium-low and simmer, covered, 20 minutes.
4. Stir in peas. Cover and cook additional 5 minutes or until rice is tender and liquid has been absorbed.

13. Garlic Naan

Garlic Naan – Indian Flatbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT85M · Yield: [‘4’, ‘4 Naan Bread’]

This most delicious garlicky naan bread is the perfect companion to your homemade lamb biryani or red lentil dal with spinach.

Ingredients

• ⅔ cup lukewarm water ((150 ml))
• 1 tsp fast-action dried yeast ((3 g))
• 2 cups +1 tbsp plain white flour / all-purpose flour ((250 g))
• 3½ tbsp plain yogurt ((50 g))
• ½ TSP salt
• ¾ TSP baking powder ((2 g))
• 3 TSP melted ghee or butter (2 TSP and 1 TSP separately) plus extra for kneading ((15 grams) (10 grams and 5 grams separately))
• 1½ tbsp butter ((room temperature))
• 1 clove garlic ((pressed))
• ¼ TSP sea salt
• 2 tbsp fresh coriander or parsley to garnish ((roughly chopped))

Instructions Preparing the Dough

1. Pour the warm water into a large bowl.
2. Whisk in the yeast and half of the flour, mix, cover the bowl and leave in a warm place for 30 minutes.
3. Stir in the yogurt and add the rest of the flour, salt, and baking powder. Mix with your hands to form a soft and sticky dough.
4. Spoon 2 TSP of the melted ghee or butter and rub it over the dough. Roughly squeeze the dough a few times, cover the bowl with cling film or a clean damp kitchen cloth and leave it to rise for another 15 minutes.
5. Pour another 1 TSP melted ghee or butter onto the dough and rub lightly all over. Turn the dough out onto a lightly oiled work surface and knead the dough for 30 seconds. Return it to the bowl, cover, and leave for 15 minutes to rise in a warm place.
6. By this time, the dough becomes much smoother. Knead lightly on the oiled surface for a minute and divide the dough into 4 equal pieces, roll them into balls, lightly dust with flour, and leave for 5 minutes before shaping.

Cooking the Naan Bread

1. Heat a large heavy-based non-stick pan or a large skillet on medium to high heat.
2. Lightly flour the balls and turn them into a teardrop or oval shape (about 3 mm or ⅛“ ) using your fingers or a rolling pin.
3. When the pan is really hot, place the dough and cook until golden brown and flip the dough using a tong. Cook for another couple of minutes.
4. Put on a plate and brush with garlic and butter mixture. Sprinkle some chopped coriander or parsley on naan bread.
5. Keep wrapped in a clean cloth while you roll out and cook the remaining naan bread.

14. Crispy Corn Fritters

Crispy Corn Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup fresh corn kernels (about 2 ears) or thawed frozen corn
• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 large egg
• 1/4 cup milk
• 2 tablespoons finely chopped scallions
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1–2 tablespoons neutral oil for frying

Instructions

1. 1. In a bowl, whisk together the flour, cornmeal, baking powder, and salt.
2. 2. In another bowl, whisk the egg with the milk.
3. 3. Combine wet and dry ingredients, then fold in corn and scallions.
4. 4. Heat a thin layer of oil in a nonstick skillet over medium heat.
5. 5. Drop batter by tablespoonfuls, flattening slightly to form fritters; cook until golden on both sides, about 2–3 minutes per side.
6. 6. Drain on paper towels and serve warm.

15. Cheese Cauliflower Rice

Cheesy Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘8’]

Cheesy Cauliflower Rice is a comforting side dish to complete any of your meals. You only need five ingredients, it’s easy, & delicious!

Ingredients

• 24 oz frozen cauliflower rice (thawed and well-drained)
• 1/2 cup sour cream
• 4 oz cream cheese (softened)
• 1/4 cup mayo
• 1 cup shredded cheddar & Monterey jack cheese (divided)
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat oven to 350. Spray an 8 x 8 baking dish with cooking spray.
2. Set aside ⅓ cup of the shredded cheese to use as a topping. Stir together the remaining ingredients. Spread in the prepared baking dish. Sprinkle with the reserved cheese.
3. Bake for 40-45 minutes, until the casserole is golden and bubbly.

16. Garlic Parmesan Knots

Garlic Parmesan Knots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 garlic knots’]

These garlic parmesan knots are perfect for busy weeknights! Delicious as a side dish for pastas, salads, roasts, and more.

Ingredients

• 5 tablespoons butter, melted
• 3 garlic cloves, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 (13.8 ounce) tube refrigerated pizza dough
• 1 Tablespoon finely chopped parsley
• 3 Tablespoons grated parmesan cheese

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, mix together the melted butter, garlic, the herbs, salt, and pepper. Set aside.
3. Over a large cutting board, unroll the pre-made pizza dough into a flat rectangle. Then use your hands to bring the dough together to form a 12-inch log.
4. With a knife, slice the log into 12 pieces about 1-inch long each.
5. Use your hands to roll each piece on the cutting board into a longer rope. Then cross one end of the rope over the other, as if you were about to tie shoelaces.
6. Then fold one end through the center opening and form a knot. If the ends are long, you can fold and tuck the ends into the dough.
7. Place each formed dough knot onto the prepared baking sheet. Dip a pastry brush into the bowl of butter herb mixture, then brush onto each garlic knot. Be sure to pick up the garlic knots and brush all sides.
8. Place the baking sheet in the oven and bake for 20 to 25 minutes, just until the tops of the knots are golden brown. Remove from the oven and immediately brush more herb butter mixture on top, then immediately sprinkle parsley and grated parmesan cheese over each knot.
9. Serve immediately.

17. Jalapeno Cheese Bread

Bread Machine Jalapeno Cheddar Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT155M · Yield: [’12’, ’12 slices’]

This jalapeno cheese bread recipe is made easier by using the bread machine. Set it and it’s ready in about two hours. Instructions for hand and stand mixing included.

Ingredients

• 1 cup Water (warm, 105-115°, to activate yeast)
• 2 1/4 teaspoons Yeast (equal to one standard packet)
• 3 tablespoons Sugar
• 2 tablespoons Olive Oil
• 540 grams Bread Flour ((about 4 1/2 cups spoon and filled) *see note)
• 2 tablespoons Milk Powder (instant dry milk powder)
• 4 ounces Cheddar Cheese (about 1 cup when shredded)
• 2 Jalapenos (stemmed, seeded and finely chopped)
• 1 teaspoon Salt
• Vegetable oil (optional, if making by hand or mixer)
• Cooking Spray (like Pam, optional for any use other than baking in bread machine)

Instructions

1. Proof the yeast: In a small bowl or glass measuring cup, stir together water, yeast and sugar until mixed well. Set aside.
2. After 10-15 minutes, check the yeast to see that it has a nice foam layer to ensure the yeast is viable. If there is no foam layer, check your yeast. It may be expired and you’ll need to try again.
3. Add olive oil to bread pan in bread machine. Add yeast mixture to bread pan in bread machine. Add flour and milk powder to bread pan. Add shredded cheese to bread pan then add chopped jalapeno to bread pan. Add salt to bread pan.
4. Set bread machine to bake, light or dark loaf as desired. Or, alternatively, if you prefer a standard size loaf, set to dough only.
5. If making dough only, once bread machine is finished, remove dough ball and place in loaf pan that has been sprayed with cooking spray. Cover with towel and allow to rise about 20-25 minutes then proceed to baking in the oven, as below.
6. Preheat oven to 375℉. Bake for 25-30 minutes until golden. It should sound hollow when tapped on the top.
7. If desired, spread with butter and sprinkle on sea salt.

18. Buttermilk Biscuits

Buttermilk Biscuits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: [’12’, ’12 biscuits’]

Light, fluffy, and buttery, these biscuits are perfect for mornings, dinners, or tea time.

Ingredients

• 2 cups (260 grams) all-purpose flour
• 2 cups (250 grams) cake flour
• 2 tablespoons (25 grams) granulated sugar
• 4 teaspoons (15 grams) baking powder
• 1 1/2 teaspoons (9 grams) kosher salt
• 1 teaspoon (6 grams) baking soda
• 2 sticks (226 grams) unsalted butter (very cold)
• 1 1/2 cups (375 milliters) buttermilk (very cold)
• 1/4 cup (57 grams) unsalted butter (melted, for brushing the baked biscuits)

Instructions

1. Preheat your oven to 400°F (204°C). Line a sheet pan with parchment paper or a silicone baking mat.

Prepare the Buttermilk Biscuit Dough

1. Combine, then sift, the all-purpose flour, cake flour, baking powder, sugar, salt, and baking soda into a large mixing bowl.Grate the cold butter into the flour mixture. Use your fingers to toss the butter into the dry ingredients to create a coarse, cornmeal-like mixture.
2. Pour the cold buttermilk into the mixture and gently fold everything together just until the dough comes together. Try not to overwork the dough.

Roll the Biscuits

1. Press the biscuit dough into a rectangular shape, then fold the dough in thirds- letter-style-and use a rolling pin to roll the dough out again into a rectangle.
2. Fold the dough again and roll it back out one more time before folding it a third (and final) time. Wrap the dough and allow it to rest in the fridge for 30 minutes. This resting time isn’t mandatory, but it will keep the dough from shrinking back when you go to roll it out a final time.
3. Roll the dough out until it is 3/4″-1″ thick. The rectangle should be approximately 10″ x 6″.Press a floured, round biscuit cutter straight down and pull straight up into the dough to cut out rounds. Don’t twist the biscuit cutter or you’ll seal the dough, which will prevent the biscuit from rising fully. Cut the biscuits as close together as possible to get the most out of this first roll.
4. Gather any scraps of dough and press them firmly together until they stick to one another. Lightly roll the dough out to 1″ thick and recut.Arrange the biscuits on the prepared sheet pan.

Bake the Buttermilk Biscuits

1. Make a dimple in the top of each biscuit with your knuckle or fingertip. This creates an even surface in the baked biscuit which will prevent the center from bulging up.
2. Bake the biscuits for 15-20 minutes, depending on how dark you like your biscuits. As soon as you remove the baked biscuits from of the oven, brush them lightly with the melted butter.

19. Air Fryer Hasselback Potatoes

Air Fryer Hasselback Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘5’, ‘5 servings’]

These Air Fryer Hasselback Potatoes only require a couple of ingredients and a few simple steps to make. Thinly sliced and then air fried to crispy perfection, it’s so easy to make hasselback potatoes in an air fryer.

Ingredients

• 4 to 5 russet potatoes
• ½ cup melted butter
• ½ tsp salt and pepper (each)
• 1 tbsp minced garlic (or 1 tsp garlic powder)

Instructions

1. Rinse and scrub the potatoes. Pat them dry.
2. Slice the potato into ¼ inch slices without slide the knife all the way down. You can place the potatoes between two chopsticks or skewers to help with that.
3. Combine the melted butter, salt, pepper, and garlic.
4. Brush the potatoes with the butter mixture. If using freshly minced garlic, try to get the garlic between the cuts to protect them from burning.
5. Transfer as many potatoes as you can fit in a single layer in your air fryer basket.
6. Air fryer at 400F for 25 to 35 minutes, depending on the size of your potatoes. Brush on more butter at the half way more. I try to add the garlic that’s sunk to the bottom of the butter mixture to the tops of the potatoes near the end of the air frying cycle so it doesn’t burn.

20. Classic Corn Casserole

Classic Corn Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

Corn casserole is a class holiday side dish, but it’s also a budget-friendly, super easy side for any dinner. Also known as corn pudding, this corn casserole is all the best parts of cornbread in a slightly sweet baked spoon bread.

Ingredients

• 1 can whole kernel corn, drained (15 ounces)
• 1 can creamed corn (15 ounces)
• 1/2 cup butter, melted
• 2 eggs, large
• 1 cup sour cream
• 1 box Jiffy corn muffin mix (8.5 ounces)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 2 quart or 9 x 9 inch baking dish.
2. Combine drained whole corn, creamed corn, eggs, sour cream and melted butter in a large bowl. Stir well to full combine.
3. Add corn muffin mix and stir gently until ingredients are just combined.
4. Pour mixture into baking dish and spread evenly.
5. Bake for 45-50 minutes until just golden brown on top and the center is set.
6. Allow the casserole to cool for 5 minutes before serving.

7.

21. Southwest Salad

Southwest Salad with Jalapeño Lime Vinaigrette and Honey Butter Cornbread Croutons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups romaine lettuce, chopped
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (grilled or thawed)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• For jalapeño-lime vinaigrette: 1 jalapeño, seeded and minced; 2 tablespoons lime juice; 1 teaspoon honey; 1/2 cup extra-virgin olive oil; pinch of salt
• For honey butter cornbread croutons: 1 cup cubed cornbread; 1 tablespoon butter; 1 teaspoon honey

Instructions

1. 1. In a large bowl, combine romaine, black beans, corn, tomatoes, avocado, red onion, and cilantro.
2. 2. Whisk together jalapeño, lime juice, honey, and olive oil with a pinch of salt to make the vinaigrette; whisk until emulsified.
3. 3. Toss the salad with enough vinaigrette to lightly coat; adjust seasoning as needed.
4. 4. For croutons, melt butter in a skillet, stir in honey, add cornbread cubes, and toast until crisp and lightly golden; season with a pinch of salt.
5. 5. Top the salad with cornbread croutons and serve.

22. 3-Ingredient Candied Jalapenos

Sticky Sweet Candied Jalapenos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’24’]

EASY 3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make refrigerator candied jalapenos! Use these as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!

Ingredients

• 2 1/2 cups sliced fresh jalapenos
• 1 cup sugar
• 1/2 cup water

Instructions

1. Slice jalapenos into rounds. Remove the seeds if you don’t want them extra spicy. If you want them extra spicy leave the seeds. I would suggest wearing gloves during this part.
2. Place jalapenos in a small sauce pan.
3. Add water and sugar.
4. Cook over medium/high heat until boiling.
5. Reduce temperature and simmer until the liquid has reduced and looks like syrup, stirring occasionally. This takes approximately 30 minutes to 1 hour.
6. Let cool and place in jar.
7. Store in refrigerator.

23. Garlic Butter Instant Pot Red Potatoes

Instant Pot Red Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Instant Pot red potatoes are tender, buttery, and full of garlic flavor. They cook quickly and make an easy side dish for weeknights, holidays, or meal prep. This method is simple, reliable, and gives you soft baby red potatoes without turning them mushy.

Ingredients

• 2 pounds red baby potatoes (halved if large)
• 3 cloves garlic (minced)
• 3 tablespoons unsalted butter (cut into small pieces)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup low sodium vegetable stock
• Fresh parsley (finely chopped, for garnish, optional)

Instructions

1. Add the potatoes, garlic, butter, salt, and black pepper to the Instant Pot. Pour in the vegetable stock, then give everything a quick stir.
2. Secure the lid and set the valve to Sealing. Select Pressure Cook or Manual and cook on High Pressure for 7 minutes. It will take about 6 to 7 minutes for the Instant Pot to come to pressure before cooking starts.
3. When the cooking time is up, carefully quick release the pressure. Remove the lid and serve immediately, garnished with fresh chopped parsley if desired.

24. Keto Cornbread Chaffles

Keto Cornbread Chaffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘3’]

Cornbread chaffles made with almond flour are the best Mini Dash keto waffle recipe. A savory low-carb & gluten-free side for chili, soup, or salad.

Ingredients

• 1 egg
• 1/4 C Cheddar & Jack Cheese mixture (shredded)
• 2 TB Full-Fat Mayo
• 1/8 tsp corn extract (see notes & link above for recommended brand)
• 1/3 C coarse almond flour or almond meal (see notes & link above for recommended brand)
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/2 tsp Monk Fruit sweetener (if you want a sweet cornbread)
• 1 TB jalapeno or green chiles (diced)

Instructions

1. Plug in the Mini Dash waffle iron to preheat. It should warm up about 3-5 minutes to be ready to go.
2. In a small mixing bowl, add the egg and scramble it. Add the next 3 ingredients through the corn extract. Stir to combine.
3. Add the remaining ingredients and stir to combine
4. Once the waffle iron is ready to use, add 1/3 of the cornbread mixture to the waffle iron in an even layer. Close the lid and let it cook 4-5 minutes depending on how crispy/dark you like your keto cornbread.
5. When done cooking, take it out and let it cool on a plate. Now add 1/2 of the remaining batter into the waffle iron and repeat the 4-5 minute cooking time. Finish with the last bit of batter. You should get 3 mini keto cornbread chaffles from this recipe.
6. Enjoy. These chaffles store well in the refrigerator in a Ziplock or sealed container for up to 5 days. They reheat easily in the microwave, toaster oven, or oven.

25. Gluten-Free Cornbread

Gluten-Free Dairy-Free Cornbread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: 12

This gluten-free and dairy-free cornbread recipe is incredibly moist and tastes good with any weeknight meal. This incredibly easy recipe with simple ingredients is better than any boxed mix. Try this healthy homemade cornbread!

Ingredients

• Nonstick cooking spray
• 1 ½ cup unsweetened almond milk (or your choice of plant milk)
• 1 tablespoon apple cider vinegar or white wine vinegar
• 1 cup gluten-free baking flour (I used the Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour)
• 1 ½ cups gluten-free yellow cornmeal
• 1/3 cup sugar
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 2 eggs, beaten
• ½ cup coconut oil, melted

Instructions

1. Preheat your oven to 400°F. Spray an 8×8-inch square baking dish with nonstick cooking spray and set aside.
2. In a small pitcher or bowl, combine the milk and vinegar. Stir and set aside.
3. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and sea salt. Stir or whisk to combine.
4. Then, stir in the milk and vinegar mixture, eggs, and coconut oil.
5. Stir the batter until it is smooth with no lumps.
6. Pour the batter into your baking dish and bake for 28-32 minutes, or until the top starts to turn a golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the pan for a few minutes before slicing it and serving it warm or at room temperature.

26. Savory Cornbread Pudding

Cheddar Jalapeno Cornbread Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

This easy cheddar jalapeno cornbread pudding is the best comfort food side dish. Made with homemade or leftover cornbread, this savory bread pudding is a tasty side dish for the holidays or weeknight dinner.

Ingredients

• 1 9×13 inch or 2 – 8×8 inch pans of homemade, store bough or leftover cornbread (approximately 8 cups crumbled)
• 1 Tablespoon vegetable oil
• 1 medium jalapeno (seeded and diced)
• ½ medium white onion (diced)
• 2 cups shredded sharp white cheddar cheese
• 1 cup buttermilk
• 1 cup heavy cream
• 2 large whole eggs
• ½ teaspoon kosher salt

Instructions

1. Preheat the oven to 375˚ and grease a 9×13″ baking pan with butter or baking spray.
2. Crumble the cornbread, into similar sized pieces into the bottom of the prepared baking dish.
3. Heat the vegetable oil in a skillet on the stove top over medium heat and add in the diced jalapeños and onions. Cook for about 5 minutes, stirring occasionally, until softened.
4. Sprinkle the cooked jalapeños and onions evenly over the crumbled cornbread and then top with shredded cheddar cheese.  Using a large spoon or hands, gently toss the ingredients together.
5. In a small mixing bowl, combine the buttermilk, heavy cream, eggs, and salt. Whisk to break up the eggs and combine all of the ingredients.
6. Pour the liquid over the top of the cornbread mixture and using hands or the back of a large spoon, gently press down on the cornbread so it’s all moistened and absorbs the liquid.
7. Bake the cornbread pudding in the preheated oven for 30-35 minutes until golden brown and no longer jiggly in the middle.

27. Twice Baked Pepper Stuffed Potatoes

Twice Baked Pepper Stuffed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT80M · Total: PT95M · Yield: [‘4’]

The best twice baked potato recipe! Fill these fluffy potatoes with spicy peppers, cumin, chili powder, and sour cream.

Ingredients

• 4 baking potatoes
• 1 to 2 tbsp extra virgin olive oil
• ½ green pepper (chopped)
• ½ red pepper (chopped)
• 2 green onions (chopped)
• 1 tbsp pickled jalapenos (chopped)
• 1 tbsp green chilies
• 1 tsp chili powder
• 1 tsp cumin
• ¼ cup sour cream
• 1 tbsp salted butter
• ¾ cup cheddar cheese (shredded)

Instructions

1. Preheat oven to 400°F. Poke holes in potatoes with a fork. Rub each potato in olive oil. Set on a baking sheet. Bake for 1 hour. Remove from oven and let cool for 15 to 20 minutes.
2. Cut the top of potatoes lengthwise and carefully spoon out the inside of the potato into a bowl. Add sour cream, butter, cumin and chili powder to the potatoes and mix together.
3. In another bowl, stir red pepper, green pepper, jalapeno, chilies and green onions. Stir into potato mixture.
4. Fill potato shells with the potato mixture. Sprinkle with cheese. Bake at 350F for 20 minutes and serve.

28. Air Fryer Parsnip Fries

Air Fryer Parsnip Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Try a different approach to fries and give our air fryer parsnip fries a whirl. Crispy outside, soft inside, and a delicious sweet, nutty flavour, air fryer parsnip fries are fantastic and a healthier side dish option.

Ingredients

• 2 parsnip
• 1 tsp maple syrup
• 1 tsp paprika (smoked)
• ½ tsp garlic powder
• ½ tsp salt
• cooking oil spray (as required)
• 1 tbsp flat leaf parsley (chopped (optional))
• sea salt (to taste)
• 2 red pepper (marinated)
• ½ cup mayonnaise
• 1 garlic clove (crushed)
• 1 tsp lemon juice

Instructions

1. Peel and cut parsnip into thin strips.
2. In a large mixing bowl, add parsnips with maple syrup, garlic powder, salt and paprika. Mix well to make sure parsnip chips are well coated with seasoning.
3. Spray parsnip fries with cooking oil of choice.
4. Preheat the air fryer for 3 minutes at 200°C or 400°F. Place in an air fryer basket and fry for 15 minutes or until golden brown.
5. Place marinated red peppers, mayonnaise, lemon juice and garlic in a food processor and blitz until smooth.
6. Serve air fryer parsnips chips with roasted pepper mayo on the side.

29. Raw Zucchini Carpaccio with Shaved Manchego

Raw Zucchini Carpaccio with Shaved Manchego is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium zucchini, thinly sliced into ribbons or rounds
• 4 ounces Manchego cheese, shaved
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish (optional)
• Arugula leaves (optional)

Instructions

1. 1. Arrange zucchini slices on a platter in a single layer or overlapping slightly.
2. 2. Drizzle with olive oil and lemon juice; season with salt and pepper.
3. 3. Scatter shaved Manchego on top and garnish with basil or arugula if desired; serve immediately.

30. Brown Butter Maple Beer Bread

Brown Butter Maple Beer Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [’10’, ’10 slices’]

This Easy Beer Bread Recipe is rustic and buttery with a light, airy texture that’s out of this world! It takes just minutes to prepare with a few simple ingredients, and best of all, it requires no kneading and no yeast!

Ingredients

• 4 tablespoons (2 ounces) unsalted butter
• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 4 tablespoons pure maple syrup
• 12 ounces beer (room temperature (use your favorite!))

Instructions

1. Place the butter in a stainless saucepan over low heat until melted. Once melted, increase the heat to medium high and cook until the butter foams and brown spots are visible along the bottom of the pan, about 3 minutes. Remove from heat and set aside.
2. Preheat the oven to 375 degrees and pour 1 tablespoon of the brown butter into the bottom of a standard loaf pan and brush well along the sides.
3. In a large bowl, whisk together the flour, baking powder and salt.
4. Add the maple syrup and the beer and stir just until combined.
5. Pour the batter into the prepared loaf pan and spread evenly. Pour the remaining 3 tablespoons of brown butter over the top of the batter.
6. Bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.

31. Soft Homemade Garlic Knots

Soft Homemade Garlic Knots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Cook: PT15M · Yield: [’12’, ’12 Rolls’]

Homeade bread knots. Soft on the inside, lightly crisp on the outside and coated in a savoury garlic butter.

Ingredients

• 1 Package (2.25 tsp) Active dry yeast
• 1 1/4 Cups Warm water
• 1 Tbsp Sugar
• 1 tsp Salt
• 1 Tbsp Olive oil
• 3.5 Cups Flour
• 1/4 Cup Butter
• 1 Clove Garlic (crushed)
• 1 tsp Dried oregano
• 1/2 tsp Kosher salt

Instructions

1. Add the warm water to a large bowl, then add the sugar and yeast. Let sit about 5 minutes, until the yeast is starting to bubble to the top, then stir.
2. Add the olive oil and salt and then add 3 cups of the flour. Stir to combine then turn out to a floured surface and begin to knead, working in small amounts of the remaining flour until you have a soft workable dough. Knead for about 5 minutes and then place in an oiled bowl, cover with plastic wrap, and set in a warm place to rise
3. Let it rise until doubled (about 1 hour).
4. Once the dough has doubled in size, melt the butter with the garlic and oregano.
5. Line a sheet pan with parchment paper. (You could spray with non stick spray or apply a thin coat of oil as an alternative)
6. Divide the dough into 12 equal portions and roll each portion into a rope approximately 10 inches long.
7. Make a loop in the rope, like a knot, then brush with garlic butter.
8. Next, fold the top end of the rope under the knot through the centre, and the bottom end of the rope up and over the knot through the centre. Continue with all 12 ropes. Place knots 2 inches apart on your sheet pan.
9. After you have made all your knots, brush them all with garlic butter again then set aside in a warm place for 30 minutes.
10. While your knots are rising, preheat oven to 400 degrees.
11. Sprinkle the knots with kosher salt and place in the oven for 15 minutes, or until golden brown.
12. Allow to cool 5 minutes and serve.

32. Air Fryer Mashed Potatoes

Air Fryer Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds (700 g) Yukon Gold potatoes, peeled and cut into chunks
• 2 cloves garlic, peeled (optional)
• 3 tablespoons unsalted butter
• 1/2 cup milk, warmed
• Salt and pepper to taste

Instructions

1. 1. Preheat the air fryer to 380°F (193°C).
2. 2. Place potatoes (and garlic if using) in the air fryer basket and cook for 18–22 minutes, until tender, shaking halfway through.
3. 3. Transfer potatoes to a bowl; add butter and mash until smooth. Gradually mix in warm milk until creamy.
4. 4. Season to taste with salt and pepper and serve hot.

33. Honey Butter Rolls

Honey Butter Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm milk
• 1/4 cup warm water
• 2 tablespoons honey
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 2 tablespoons butter, melted (for brushing)
• 1 teaspoon honey (for brushing)

Instructions

1. 1. In a large bowl, whisk together flour, yeast, and salt.
2. 2. Combine warm milk, warm water, honey, and melted butter; add to the dry ingredients and mix until a soft dough forms.
3. 3. Knead on a floured surface for 5–6 minutes until smooth; place in a greased bowl, cover, and let rise until doubled (about 60–90 minutes).
4. 4. Punch down the dough and divide into 8 pieces; shape into rolls and place on a greased baking sheet.
5. 5. Let rise 30–45 minutes until puffy.
6. 6. Bake at 375°F (190°C) for 15–18 minutes until golden; brush with a glaze of melted butter and honey while hot.

34. Oven-Cooked Rice

Oven-Cooked Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups long-grain white rice
• 3 cups water
• 1/2 teaspoon salt
• 1 tablespoon butter

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In an oven-safe dish, combine rice, water, salt, and butter; cover tightly with a lid or foil.
3. 3. Bake for 25–30 minutes, until water is absorbed and rice is tender.
4. 4. Fluff with a fork and serve.

35. Butter Lettuce Salad

Butter Lettuce Salad with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This Butter Lettuce Salad is made with tender butter lettuce, creamy avocado, crisp radish, and a bright lemon vinaigrette. It’s a simple side salad that goes well with just about any main dish!

Ingredients

• 1 head butter lettuce (washed, patted dry and torn; see note 2)
• 1 large avocado (chopped)
• 4 radishes (sliced*)
• 2 tablespoons chopped chives
• lemon vinaigrette

Instructions

1. Place the butter lettuce, avocado, radish and chives in a large serving bowl.
2. Prepare the dressing and pour the desired amount over the salad and toss gently to combine (you may not need it all). Serve immediately and enjoy!

36. No Mayo Creamy Cranberry and Walnut Coleslaw

Healthy Cranberry Walnut Coleslaw {No Mayo} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

This healthy cranberry walnut coleslaw has just the right amount of creaminess, sweetness and crunchiness to keep you running back for more. The Greek yogurt dressing adds a delicious creaminess so no mayo is required! A lightened up salad option perfect for BBQ season! {Vegetarian & gluten-free}

Ingredients

• 1.5 cups purple cabbage (finely shredded)
• 1.5 cups green cabbage (finely shredded)
• 1 large carrot (shredded (about 1 cup shredded))
• 3 green onions (sliced thinly (including the white part))
• 1/2 cup walnuts (coarsely chopped)
• ¼ cup dried cranberries
• 3 tablespoons plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• 1 clove garlic (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. In a large bowl, mix the shredded cabbage, carrot, green onion, walnuts, and cranberries.
2. In a small bowl, mix together the ingredients for the dressing until well combined.
3. Pour the dressing into the salad and toss until evenly distributed. Serve immediately or store in the refrigerator for later use.

37. Gouda Smashed Potatoes

Gouda Smashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘4’, ‘4 servings’]

Golden potatoes are drizzled with olive oil and garlic and baked until crispy and then topped with gouda and warmed until the cheese is warm and melted to make these Gouda Smashed Potatoes.

Ingredients

• 1 ½ pound Potatoes (bag Side Delights® Steamables™ Golden, steamed to package directions)
• 3 Tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cloves garlic (minced)
• 1/4 cup gouda cheese (shredded)
• parsley (Fresh )

Instructions

1. Turn your oven to broil.
2. Steam the potatoes according to the package directions.
3. Spray a baking sheet with non-stick cooking spray.
4. In a small mixing bowl combine the olive oil, salt, pepper and the minced garlic.
5. Once the potatoes are done steaming place them on the baking sheet. Using a potato masher or the back or a spoon gently press the potatoes until flat.
6. Using a spoon drizzle the olive oil mixture of the potatoes. Broil for 8-10 minutes, or until the potatoes are crispy.
7. Remove from the oven and sprinkle the gouda cheese on the potatoes. Return to the oven for 2 minutes, or until the cheese melts.
8. Garnish with fresh parsley and enjoy!

38. Cinnamon Paprika Sweet Potato Fries

Crispy Baked Cinnamon Sweet Potato Fries {Gluten-Free} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Prepare a healthy, delicious and easy side with these homemade oven baked sweet potato fries with cinnamon and paprika! They’re perfectly seasoned and use a secret ingredient to make them extra golden and crispy…no deep frying required! {Paleo & gluten-free}

Ingredients

• 1 egg white
• 3 medium sweet potatoes, (or 2 large (about 2 lbs) scrubbed and peeled)
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon cinnamon
• ½ teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Position one oven rack on the upper shelf and another rack on the lower shelf of your oven. Preheat the oven 400 degrees F. Line two baking sheets with parchment paper.
2. Next, add the egg white to a large mixing bowl and whisk it briskly until it becomes foamy.
3. Peel the potatoes (or leave them unpeeled if preferred) and cut them into sticks that are about 1/4 to 1/2 inch in diameter and 3-inches long. They should resemble french fries. Try to cut the sweet potatoes as uniformly as possible so that the fries bake evenly.
4. As you cut up the fries, add them to the bowl with the egg white and toss them until they’re all coated evenly.
5. Next, drizzle the oil over the potato sticks in the bowl and toss until the oil is evenly distributed.
6. In a small bowl, mix together the cinnamon, paprika, salt and pepper.
7. Sprinkle the spice mixture over the fries in the bowl and toss to coat the fries. Try to get them as evenly seasoned as possible.
8. Divide the fries equally between the two baking sheets and space them out evenly on each sheet so that they’re not overcrowded. This is key for getting them to crisp up.
9. Bake the fries for 20 minutes. Remove the pans from the oven, and then using a large spatula, flip the fries.
10. Arrange the fries into a single layer again to ensure that they aren’t overlapping. If any of the fries look like they’re browning too quickly, move them towards the front or centre of the baking sheet.
11. Return the baking sheets to the oven, alternating their positions on the upper and lower racks.
12. Continue baking until the fries are crisp and lightly golden on the outside and soft and tender on the inside. This should take about 5 to 10 additional minutes, depending upon your oven and the size of your fries. The ends may look crispy and dark on some of the fries and you should see some lighter brown spots in a few places.
13. Remove from the oven. Season with additional salt and pepper, to taste. Serve immediately.

39. Cucumber and Tomato Salad

Cucumber and Tomato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT5M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This is a cucumber and tomato salad but it ain’t boring! Mix in tangy tamarillo, aromatic basil, creamy crumbled goat cheese and top with toasted panko breadcrumbs, you have a tasty salad worth sharing.

Ingredients

• 4 tamarillo
• 200 g cherry tomatoes
• 2 cucumber (Lebanese)
• ½ cup basil (leaves)
• ½ red onion
• ½ cup goat’s cheese (marinated)
• ⅔ cup panko breadcrumbs
• 1 clove garlic (crushed)
• ½ tbsp lemon zest
• 2 tbsp parmesan (grated)
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 4 tbsp olive oil (extra virgin)
• salt (to taste)
• pepper (to taste)

Instructions Salad

1. Make a small cross at the bottom of tamarillo and place in a large heatproof bowl. Pour boiling water over the tamarillos until they are fully submerged in water. Leave in hot water for about 3-4 minutes. Remove tamarillos and run under cold water. The skin where you have cut would have curled a little. Use a sharp knife, peel the skin back and remove. Cut the tamarillo into 6 wedges. Set aside.
2. Wash cherry tomatoes and slice in half.
3. Wash cucumbers, cut into quarters and slice into 1 cm rounds.
4. Remove basil leaves to yield ½ cup.
5. Thinly slice red onion into half moons.
6. Remove marinated goat cheese packaging and break into smaller pieces.
7. Over low-medium heat, place panko breadcrumbs, crushed garlic, lemon zest and grated parmesan in a large fry pan. Gently dry toast until golden brown. Remove from heat.

Salad Dressing

1. In a mason jar, add red wine vinegar, dried oregano, extra virgin olive oil, salt and pepper and shake until combined.

Assembly

1. In a large mixing bowl, add cucumbers, tomatoes, tamarillos, sliced red onion, basil leaves and half of the crumbled marinated goat cheese.
2. Dress salad with oregano vinaigrette and gently toss together.
3. Place dressed salad on a large serving platter and top with remaining crumbled goat cheese.
4. Scatter toasted panko breadcrumbs on top.
5. Serve immediately.

40. Crusty French Baguette

Easy Crusty French Baguette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Yield: [‘2’, ‘2 Baugettes’]

This Easy Crusty French Baguette is simple enough to be made at home but tastes just like you bought it at your local bakery!

Ingredients

• 1/4 cup warm water (50 g or 1.75 fl oz )
• 2 1/4 teaspoons active yeast (1 packet, 10 g)
• 3 2/3 cups bread flour (1 lb or 454 g)
• 1 3/4 teaspoons kosher salt (9 g)
• 1 1/4 cups water (10 fl oz or 296 g)

Instructions

1. Add the 1/4 c warm water to a bowl and dissolve the yeast and let activate until bubbly, about 10 minutes. If using instant yeast, no need to wait the 10 minutes.
2. In a medium sized bowl, measure out flour, add salt and stir and then add it to the yeast.
3. Add water (a little at a time) to the dough and mix into a a shaggy dough. The dough shouldn’t be sticky, so you may not need to add all of the water.
4. Cover bowl with plastic wrap and let rest for 30 minutes.
5. After 30 minutes, add dough to a lightly floured surface and gently knead a couple of times before putting in a lightly oiled bowl to rise. Cover with plastic again and let rise for 1 hr.
6. Pre-heat oven to 450 degrees.
7. Lightly flour surface. Divide dough in half. And then halve again to get 4 equal portions that are about 10 inches long. Shape doughs into long loaves with pointed ends. Cover with oiled plastic wrap or a dry linen towel and let rise again until almost doubled – about 30-45 minutes.
8. Once doubled, gently transfer loaves to parchment lined baking sheets. Sprinkle with flour and then slash with a bread lame slashing tool.
9. Spray loaves with water and then add to oven. Set time for 30 minutes. Let bake for 5 minutes (25 min mark) and then spray with water. After another 7 minutes (at 18 min mark) spray again with water.
10. Bake for a total of 30 minutes or until baguettes are brown and crusty. Remove from oven and let cool. When the bottom is tapped, they should sound hallow.
11. Enjoy!

41. Sauteed Mushrooms

Sauteed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT19M · Yield: [‘4’, ‘4 servings’]

My favorite sauteed mushrooms recipe with garlic butter! With just 5 ingredients and my tips, you’ll want to cook them this way every time.

Ingredients

• 1 lb Mushrooms ((cremini, shiitake, portobello, oyster, etc.; sliced))
• 2 tbsp Olive oil ((divided))
• 1/2 tsp Sea salt ((to taste))
• 1/4 tsp Black pepper ((to taste))
• 2 tbsp Unsalted butter
• 2 cloves Garlic ((minced))
• 1/4 cup Chicken broth, reduced sodium ((or vegetable broth for vegetarian))

Instructions

1. Wipe the mushrooms using a damp paper towel. You can quickly rinse in a colander if you like, but pat dry very well. (See post above for notes about cleaning mushrooms.)
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes, until the oil shimmers and slides around the pan easily when tilted.
3. Add half of the mushrooms to the pan in a single layer. Saute for 4-5 minutes, flipping once halfway through, until mushrooms are browned and liquid evaporates. Decrease heat to medium if mushrooms start to brown too much.
4. Once mushrooms are browned and reduce in size to make more room in the pan, push them to the sides of the pan.
5. Add another tablespoon of oil and the remaining mushrooms in a single layer in the center. Saute for 4-5 more minutes, flipping halfway through again, until the second batch is browned and liquid evaporates.
6. Season the mushrooms with salt and pepper, to taste, and stir.
7. Reduce heat to medium-low. Push the mushrooms away from the center of the pan to make a well and add the butter. Wait for it to melt, then add the minced garlic. Saute for about 1 minute, until fragrant. Once the garlic has cooked a bit, stir together with the sauteed mushrooms. Saute for another 1-2 minutes, until the butter absorbs into the mushrooms.
8. Add the broth to the pan and use a wooden spoon to scrape the bottom. Increase heat to bring to a simmer, and continue to simmer for 2-3 minutes, until the liquid sizzles away or absorbs into the mushrooms.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.