This Cajun dirty rice recipe is packed full of incredible flavor! As a tasty side dish or a one-pan meal, everyone will love the classic creole taste, and you will love how quick and easy it is to make in just one pan. 

Authentic Dirty Rice Ingredients 

You’ll need:

• ½ pound ground pork sausage
• ½ pound ground beef
• 1 teaspoon minced garlic
• 1 cup diced yellow onion
• 1 cup diced green bell pepper (1 pepper)
• 1 cup diced celery (about 2 ribs)
• salt and pepper, to taste
• 1 tablespoon Tony Chacer’s creole seasoning
• 1½ cups long-grain rice
• 3 cups beef broth
• 1 to 2 sprigs thyme
• parsley, for garnish

Substitutions and Additions 

TONY CHACER’S CREOLE SEASONING: Use the following list of ingredients to create this copycat version of Tony Chacer’s creole seasoning.

• 1 T onion powder
• 1 T garlic powder
• 1 T dried oregano
• 1 T dried basil
• ½ T dried thyme
• ½ T black pepper, crushed
• ½ T white pepper
• ½ T cayenne pepper
• 2 ½ T paprika
• 1 ½ T salt

VEGETARIAN DIRTY RICE: For an easy vegetarian version, switch out the beef broth for vegetable broth and substitute a can of kidney, pinto, or black beans and some additional veggies for the meat.

How to Make This Dirty Rice Recipe

STEP ONE: In a large skillet, sauté ground beef and ground pork sausage over medium-high heat. Use a spatula to break apart the meat and cook until most of the meat is no longer pink (about 4 to 5 minutes).

PRO TIP: Begin with a 2-inch deep sauté pan with a lid in order to hold all the necessary ingredients.

STEP TWO: Add garlic, onion, pepper, and celery to the skillet and sauté an additional 4 to 5 minutes until the vegetables are softened.

STEP THREE: Add salt and pepper, creole seasoning, rice, and beef broth. Stir and add thyme sprigs to the top of the mixture.

PRO TIP: Be careful not to use too much salt. Some beef broths and cuts of meat contain added salt, so adding extra salt may make your dirty rice too salty.

STEP FOUR: Bring the mixture to a boil, then turn down the heat and cover the skillet. Let simmer for 20 minutes.

STEP FIVE: Remove the thyme sprigs and fluff rice.

STEP SIX: Add chopped parsley for garnish and serve.

How To Serve 

Serve this deliciously simple authentic Cajun dirty rice as a side dish or as a one pan meal that will be sure to please any night of the week. Add a crisp salad on the side along with some crusty garlic bread, and you’ll have a hearty meal the whole family will love.

If you enjoyed this easy-to-make one-pan dirty rice recipe, why not try our https://usinthekitchen.com/better-than-take-out-fried-rice/ or our classic favorite https://usinthekitchen.com/chicken-and-rice-casserole/. Coming up with meals the whole family will love just got a lot easier.

Storage 

IN THE FRIDGE: You can store dirty rice in the fridge, in an airtight container, for 3 to 4 days.

IN THE FREEZER: Make lots of dirty rice so that you can freeze a batch for an even easier meal on a busy weeknight or when unexpected dinner guests show up. Dirty rice freezes well in an airtight container for up to one month.

REHEATING INSTRUCTIONS: Reheat dirty rice in the microwave or in a skillet after completely thawed.

This classic Cajun dirty rice recipe will be your new family-favorite meal. Combine tender ground beef, flavorful ground sausage, onion, celery, green pepper, garlic, Cajun seasoning, and rice to create this hearty dish that comes together quickly in just one pan.

FAQ:

Question? Can I make an extra spicy version of this dirty rice recipe?

Answer: Add additional seasoning and onions to ramp up the taste of this delicious dish.

Question? Can I double this recipe?

Answer: You can double the recipe by simply doubling the ingredients, however, you will need to be sure that you start with a pan that is large enough to hold all the ingredients.

Question? Can I use instant rice for this recipe?

Answer: We recommend using long-grain rice.

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Dirty Rice

The incredible flavor of dirty rice works for any occasion, from quick family meals to celebration dinners. No matter how you serve it, the delicious Cajun flavor is sure to please everyone at the table.

Course Side Dish

Cuisine American

Keyword Dirty Rice Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

• ½ pound ground pork sausage
• ½ pound ground beef
• 1 teaspoon minced garlic
• 1 cup diced yellow onion
• 1 cup diced green bell pepper 1 pepper
• 1 cup diced celery about 2 ribs
• salt and pepper to taste
• 1 tablespoon Tony Chacer’s creole seasoning
• 1½ cups long-grain rice
• 3 cups beef broth
• 1 to 2 sprigs thyme
• parsley for garnish

Instructions

• In a large skillet, sauté ground beef and ground pork sausage over medium-high heat. Use a spatula to break apart the meat and cook until most of the meat is no longer pink (about 4 to 5 minutes).
• Add garlic, onion, pepper, and celery to the skillet and sauté an additional 4 to 5 minutes until the vegetables are softened.
• Add salt and pepper (be cautious you do not oversalt), creole seasoning, rice, and beef broth. Stir and add thyme sprigs to the top of the mixture.
• Bring the mixture to a boil, then turn down the heat and cover the skillet. Let simmer for 20 minutes.
• Remove the thyme sprigs and fluff rice.
• Add chopped parsley for garnish and serve.

Notes

Be careful about adding too much salt. If you are using a seasoned ground sausage, regular-sodium beef broth, and a cajun/creole seasoning that includes salt, you probably will not need to add any salt.

Use a skillet that is at least 2 inches deep and has a lid.

Make sure to cook rice to al dente and don’t overcook it, which can lead to mushy rice.

I like to set the thyme sprig on the top of the mixture so it is easy to find it and remove it once the rice is cooked. You can also strip the leaves off of the thyme sprigs and simply stir them into the rice mixture. Leaves do not need to be removed after cooking.

The post Dirty Rice appeared first on Us in the Kitchen.

A luxurious Southern dish, this 10-minute ambrosia salad is a delightful classic! Filled with flavorful fruit like pineapple, mandarin oranges, and maraschino cherries, it’s mixed together with marshmallows and a tangy dressing of cream cheese and whipped cream. This salad is fruity, tangy, and oh-so-delicious!  

Ambrosia Salad Ingredients 

You’ll need:

• 8 ounces of cream cheese, room temperature
• 1 (8-ounce) container of whipped topping
• 1 (15-ounce) can of mandarin oranges, drained
• 1 (20-ounce) can of crushed pineapple, drained
• 1 (12-ounce) jar of maraschino cherries, drained and cut in half (plus more for garnish)
• 1 cup mini marshmallows
• 1 cup shredded coconut flakes
• chopped walnuts (optional, for garnish)

Substitutions and Additions 

NUTS: You can swap out walnuts for pecans or almonds, or skip the buts altogether. 

WHIPPED TOPPING: You can use homemade whipped cream in this recipe instead of store-bought. Try our stabilized whipped cream recipe if you’re looking for a recipe.

CREAM CHEESE: Substitute cream cheese for sour cream or plain Greek yogurt for a dish that’s just as creamy and delicious. 

FRUIT: Try adding different fruit to the salad for a mix of flavors, like a can of fruit cocktail.

MARSHMALLOWS: Add some extra color to your salad by using colorful mini marshmallows. 

How To Make This Ambrosia Salad Recipe 

PRO TIP: This is a great recipe to make ahead of time! It stores well in the fridge, giving enough time for all the flavors to mingle and mix. 

STEP ONE: Beat the cream cheese on low until smooth in a large bowl.

STEP TWO: Add the whipped topping a third at a time and continue to mix on low speed.

STEP THREE: Stir in the mandarin orange slices, pineapple, cherries, coconut, and marshmallows.

STEP FOUR: Spoon into a serving bowl and garnish with chopped walnuts and cherries if desired.

How To Serve 

Ambrosia salad is a popular dish that can be served all year long! Enjoy it as a dessert, or serve it alongside your favorite BBQ dishes for a wonderfully refreshing and flavorful side. 

Storage 

IN THE FRIDGE: Store leftovers of ambrosia salad in an airtight container in the fridge for up to three days. 

IN THE FREEZER: Due to the creamy dressing and marshmallows, this recipe doesn’t freeze well. 

Fruity and flavorful, this easy ambrosia salad is the perfect addition to any meal! It’s a delicious combination of light and fluffy marshmallows, whipped cream, tangy cream cheese, and lots of fruit for a dish that will ignite your tastebuds.   

FAQ:

Q? What is ambrosia salad?

A: Ambrosia salad is a creamy dish with fruit, marshmallows, and nuts. It was originally a popular Christmas dish in the Southern United States, but it can be enjoyed any time, all year long. 

Q? Can I add pear to this recipe?

A: Canned pears would be a delicious addition to this salad! You can also switch up the fruit entirely and try a salad with kiwis, bananas, and strawberries. There are so many options! 

Q? Can I freeze ambrosia salad?

A: Due to the marshmallows and creamy dressing, ambrosia salad doesn’t freeze well. We recommend you make a fresh batch when you want to serve it.

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Ambrosia Salad

Packed with flavorful fruit and a creamy dressing, this 10-minute ambrosia salad is a classic for a reason!

Course Side Dish

Cuisine American

Keyword Ambrosia Salad Recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Ingredients

• 8 ounces cream cheese room temperature
• 8 ounces whipped topping
• 15 ounces mandarin oranges drained
• 20 ounces crushed pineapple drained
• 12 ounces maraschino cherries drained and cut in half (plus more for garnish)
• 1 cup shredded coconut
• 1 cup marshmallows
• chopped walnuts for optional garnish

Instructions

• In a large bowl, beat the cream cheese on low until smooth.
• Add the whipped topping, a third at a time, mixing on low speed.
• Stir in oranges, pineapple, cherries, coconut and marshmallows.
• Spoon into serving bowl and garnish with chopped walnuts and cherries if desired.

Notes

Substitute the walnuts for slivered almonds if you prefer.

Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your cream mixture.

Stir all of the ingredients together carefully, as you don’t want to break apart the fruit pieces.

If you have the time, allow this salad to chill for several hours in the fridge. This will allow the flavors to mingle together in your salad.

The post Ambrosia Salad appeared first on Us in the Kitchen.

A delicious classic, this chicken salad is fresh, creamy, and flavorful. Tender chicken and vegetables smothered in a yummy sauce and seasoned with herbs are so satisfying tucked between slices of fresh bread, a lettuce wrap, or with crackers.  

Chicken Salad Ingredients 

You’ll need:

• 2 ½ cups cooked chicken breast, diced into small pieces
• ⅔ cup mayonnaise
• ⅓ cup finely diced celery
• ¼ cup finely diced sweet yellow onion
• ¼ cup plus 1 ½ tablespoons thinly sliced green onions (divided)
• 1 teaspoon dill
• 1 teaspoon kosher salt
• ½ teaspoon fresh cracked black pepper

Substitutions and Additions 

CHICKEN: You can cook chicken or use rotisserie in this recipe. Use dark or white meat, depending on your personal preference. 

BREAD: Serve this delicious chicken salad on fresh bread or a buttery croissant for a tasty sandwich, or with your favorite crackers. 

MIX-INS: This recipe is so easy to customize to your liking. Try adding dried cranberries, diced seedless red grapes, sliced almonds, curry powder, or a little dijon mustard.

DILL: You can use fresh dill instead of dry in this recipe. 

How to Make This Chicken Salad Recipe 

STEP ONE: Using a large bowl, stir together the diced chicken breast, mayonnaise, diced celery, diced yellow onion, thinly sliced green onion, dill, kosher salt, and cracked pepper. 

PRO TIP: This is an excellent recipe if you have leftover chicken in the fridge. 

STEP TWO: Serve immediately or keep refrigerated until ready to serve.

STEP THREE: If you are serving as a sandwich, use ½ cup per sandwich.

How To Serve

Serve this chicken salad on a sandwich with potato chips, sliced veggies, or a salad, or serve it in a lettuce wrap for an extra fresh crunch. 

Storage 

IN THE FRIDGE: Store leftover chicken salad in an airtight container for up to a week. 

There are so many ways to enjoy this flavorful chicken salad, all delicious and satisfying. It’s no wonder it’s a classic recipe! 

FAQ:

Q? Can I make this recipe ahead of time?

A: You certainly can! Leaving this chicken salad in the fridge overnight allows the flavors to mix, making it taste even better the next day!

Q? How do I serve chicken salad?

A: This recipe is delicious on its own or on bread or a croissant for a chicken salad sandwich. You can also serve it on a lettuce wrap or with crackers. There are so many ways to enjoy this classic dish!

Q? Can I freeze chicken salad?

A: Chicken salad doesn’t thaw well, so we recommend you make a fresh batch each time. You can use frozen chicken that has been thawed. 

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Chicken Salad

Whip up this delicious and oh-so-simple chicken salad for a yummy lunch or light dinner.

Course Dinner

Cuisine American

Keyword Chicken Salad Recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Ingredients

• 2 ½ cups chicken breast diced and cooked
• ⅔ cup mayonnaise
• ⅓ cup celery finely diced
• ¼ cup sweet yellow onion finely diced
• ¼ cup green onion plus 1 ½ tablespoons (thinly sliced) (divided)
• 1 teaspoon dill
• 1 teaspoon kosher salt
• ½ teaspoon black pepper fresh cracked

Instructions

• Using a large mixing bowl, stir together the diced chicken breast, mayonnaise, diced celery, diced yellow onion, thinly sliced green onion, dill, kosher salt and cracked pepper.
• Serve immediately or keep refrigerated until ready to serve.
• If you are serving as a sandwich, use ½ cup per sandwich.

Notes

Making this recipe and letting it sit in the fridge overnight before enjoying it allows all of the flavors to blend together resulting in an even better flavor.

Serve your chicken salad on delicious fresh bread, a croissant, or even on a bed of lettuce.

The post Chicken Salad appeared first on Us in the Kitchen.

Old-fashioned corn pudding is an unexpected addition to almost any meal. It’s creamy, sweet, and savory all at the same time. Whole kernel corn mixed with creamed corn and a few basic ingredients come together in just 3 steps and are ready in under an hour. This would be the perfect dish to bring to the next potluck or holiday gathering.

Corn Pudding Ingredients

You’ll need:

• 5 eggs
• 29.5 ounces cream-style corn
• 15.25 ounces whole kernel corn, drained
• ¼ cup white sugar
• 4 tablespoons cornstarch
• ½ cup whole milk
• ⅓ cup butter, melted

Substitutions and Additions 

WHOLE MILK: Use lower-fat milk if that’s what you have on hand, but add a few extra tablespoons of butter.

CREAM-STYLE CORN: You can substitute 1 can of whole kernel corn plus ⅓ of the liquid,  mixed with 1 tablespoon of flour in place of creamed corn.

DICED GREEN CHILES: For a Tex-Mex side dish, add a can of diced green chiles, some Cajun seasoning, or top with 1 cup shredded Monterey Jack before baking.

BACON, ONION, or PARSLEY: Garnish the top with bacon, ham, diced onion, or parsley before baking to add some variety to your side dish.

How to Make This Old Fashioned Corn Pudding Recipe 

STEP ONE: Preheat oven to 400ºF.

STEP TWO: In a large bowl, combine the canned corn kernels, creamed corn, and eggs.

Pro Tip: For easier and more complete mixing, bring eggs to room temperature before using.

STEP THREE: Add the sugar and cornstarch. 

STEP FOUR: Stir in the milk and butter.

STEP FIVE: Pour into an 8×8-inch baking dish sprayed with cooking spray.

PRO TIP: Be sure to use the correct size of baking dish. Changing the size of the pan changes the bake time, and your pudding may turn out differently.

STEP SIX: Bake for 55 minutes until slightly brown on top.

STEP SEVEN: Serve hot and ENJOY!

How To Serve

Old-fashioned corn pudding is delicious alongside roasted chicken, grilled steaks, or baked ham. It goes with almost anything and can even stand alone as a vegetarian meal with fresh salad or roasted vegetables.

Storage

IN THE FRIDGE: You can make corn pudding 2 days in advance and then cover it with foil and bake it when you are ready to serve it. Leftovers can be kept covered in the refrigerator for up to 4 days.

IN THE FREEZER: Tightly cover any corn pudding you would like to store for another time, and it keep it frozen for up to 2 months.

REHEATING INSTRUCTIONS: Completely thaw and cover with foil before reheating or microwave small portions at a time.

Corn pudding is a traditional, made-from-scratch side dish that is so easy to make and so delicious that it will be a favorite addition to all your holiday feasts and family weeknight suppers.

FAQ:

Q? Can I double this recipe? 

A: Especially when serving a crowd, you will want to double the recipe. Make 2 separate pans so that they cook up properly.

Q? Why did my corn pudding come out watery?

A: Follow baking instructions carefully. Be sure your eggs are well incorporated into the corn before continuing with your steps. Baking too quickly can cause eggs to curdle and separate rather than bind and thicken your corn pudding.

Q? Can I make a less sweet version?

A: Cut the sugar in half or even omit it altogether. Add some of our suggested additions to add a more savory taste.

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Corn Pudding

This traditional favorite combines whole kernel corn, creamed corn, and a few everyday kitchen staples and tastes amazing alongside any meal. It’s so simple to make from scratch that it will become a must-have addition for any occasion.

Course Side Dish

Cuisine American

Keyword Corn Pudding Recipe

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 6

Ingredients

• 5 eggs
• 29.5 ounces cream-style corn
• 15.25 ounces whole kernel corn drained
• ¼ cup white sugar
• 4 tablespoons cornstarch
• ½ cup whole milk
• ⅓ cup butter melted

Instructions

• Preheat oven to 400ºF.
• In a large bowl, combine the canned corn kernels, creamed corn, and eggs.
• Add the sugar and cornstarch.
• Stir in the milk and butter.
• Pour into an 8×8-inch baking dish sprayed with cooking spray.
• Bake for 55 minutes until slightly brown on top.
• Serve hot and ENJOY!

Notes

This recipe can easily be doubled to serve a larger crowd. You will want to adjust your bake time a little if you do this!

You should bring your eggs to room temperature before starting.

Use throw-away foil pans so your good casserole dishes aren’t tied up in the freezer, where they can’t be utilized for other delicious recipes!

The post Corn Pudding appeared first on Us in the Kitchen.

You’ll never buy tomato sauce again after you learn how to make homemade tomato sauce. With only a handful of ingredients, this simple recipe will leave you with a flavorful sauce of fresh tomatoes, garlic, and basil. This sauce is excellent as is but is also easily customizable to suit your tastes.   

Homemade Tomato Sauce Ingredients 

You’ll need:

• 2 tablespoons olive oil
• 4 cloves garlic, chopped or minced
• 3 to 4 (28-ounce) cans of crushed tomatoes OR 12 to 15 fresh tomatoes
• 4 to 6 tablespoons fresh basil leaves OR 1 to 2 tablespoons dried basil
• 1½ teaspoons black pepper
• 1 tablespoon sugar, optional
• ⅓ cup grated parmesan cheese or Romano cheese

Substitutions and Additions 

TOMATOES: It’s best to use paste tomatoes in this homemade pasta sauce as they have less water and fewer seeds than other varieties. We recommend using Roma tomatoes, San Marzano tomatoes, Amish tomatoes, or Jersey tomatoes.

SPICE: If you want to add spice to this sauce, add a few red pepper flakes.

How to Make This Homemade Tomato Sauce Recipe 

STEP ONE: Heat the olive oil in a 5-quart or larger pot over medium heat.

STEP TWO: Add the garlic and heat for 1 to 2 minutes, making sure not to burn the garlic.

STEP THREE: Add the tomatoes, black pepper, basil, and sugar. Bring the ingredients to a low boil, stirring often.

PRO TIP: You need to remove the skins if you’re using fresh tomatoes in this recipe. To do so, score the skins with a sharp knife, boil the tomatoes for about one minute, then place them in cold water and leave them until they’re cool. Once they’ve cooled, the skins should peel off easily. Next, chop and blend them in a food processor or with an immersion blender.

PRO TIP: Sugar can burn easily over heat, so be sure to stir often. 

STEP FOUR: Reduce the heat to low and simmer for 2 to 3 hours. Stir often.

STEP FIVE: Leave the pot uncovered for the first half of the simmer time and cover for the second half.

STEP SIX: Stir in the cheese and simmer for about 5 more minutes.

PRO TIP: To can this homemade pasta sauce,  fill mason jars with the sauce, then wipe down the top of the jar before putting on the lid and ring. Slowly place the jars into a hot water canning bath and boil them for 40 minutes. Then, carefully lift the jars out of the bath and allow them to cool. As the lids seal, they will make a popping noise. Store the sauce for up to one year.

How To Serve 

There are so many ways to enjoy this homemade pasta sauce, like over your favorite pasta shape, in our baked ziti or eggplant parmesan. Enjoy these dishes with Caesar salad, garlic bread, or fresh rolls for a satisfying meal!

Storage 

IN THE FRIDGE: Store leftover pasta sauce in the fridge for 3 to 4 days.

IN THE FREEZER: Store pasta sauce in freezer bags or an airtight container before placing it in the freezer for up to 6 months.

REHEATING INSTRUCTIONS: Reheat in the microwave or over the stovetop.

You’ll never buy tomato sauce again after you make this simple yet impressive homemade tomato sauce. With just a handful of ingredients, you’ll have a flavorful sauce that’s ready to be enjoyed over your favorite pasta. 

FAQ:

Q? Do I need to peel tomatoes for tomato sauce?

A: The tomatoes should be peeled for tomato sauce, leaving you with a smoother sauce. 

Q? Is sugar necessary for tomato sauce?

A: Adding sugar to tomato sauce cuts the acidity of the tomatoes and leaves you with a balanced sauce that’s not too acidic and not too sweet.

Q? Why is my tomato sauce watery?

A: Tomato sauce might be watery if you use a type of tomato with a higher water content. Ensure you use paste tomatoes in this recipe, as they have a lower liquid content. 

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Homemade Tomato Sauce

Learn how to make homemade tomato sauce and enjoy the deliciously fresh taste of tomatoes, garlic, and basil. This simple recipe will have you wondering why you didn’t make homemade pasta sauce sooner!

Course Sauce

Cuisine American

Keyword Homamade Tomato Sauce Recipe

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic chopped or minced
• 3 to 4 cans crushed tomatoes 28-ounces, OR 12 to 15 fresh tomatoes
• 4 to 6 tablespoons fresh basil OR 1 to 2 tablespoons dried basil
• 1½ teaspoons black pepper
• 1 tablespoon sugar optional
• ⅓ cup grated parmesan or Romano cheese

Instructions

• Heat the olive oil in a 5-quart or larger pot over medium heat.
• Add the chopped or minced garlic and heat for one to two minutes, making sure not to burn the garlic.
• Add the tomatoes, black pepper, basil, and sugar. Stirring often, bring the ingredients to a low boil.
• Reduce the heat to low heat and simmer for 2 to 3 hours, stirring often.
• For the first half of simmer time, leave the pot uncovered and cover for the last half.
• Stir in the cheese and simmer for an additional 5 minutes or so.

Notes

If you’re using fresh tomatoes, you will need to remove the skins. A simple method is to score the skins with a sharp knife, boil the whole tomatoes for about one minute, and then plunge them into cold water. You will want to do this in batches. Once the tomatoes have cooled, the skins should peel off easily. Chop and blend in a food processor or with an immersion blender.

Be careful not to burn the garlic, as burnt garlic will add a sour flavor to your recipe.

Canning: Fill quart or pint mason jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. Slowly lower the jars into a hot water canning bath and allow them to boil for 40 minutes. Using jar lifters, carefully raise the jars out of the bath and allow them to cool on the counter overnight. As the lids seal, you will hear a slight popping sound. Store for up to one year.

The post How to Make Homemade Tomato Sauce appeared first on Us in the Kitchen.

Carrots will become everyone’s favorite vegetable after they’ve had these flavorful glazed carrots! Carrots are coated in a delicious brown sugar and butter glaze, then cooked until they’re perfectly tender. With just 20 minutes and a few ingredients, you can have this satisfyingly sweet and delicious side dish on your table, ready to impress!

Glazed Carrots Ingredients 

You’ll need:

• 1 (1-pound) bag of baby carrots, or any sliced-up carrots
• ½ cup of butter
• ¼ cup of light or dark brown sugar
• salt and black pepper to taste
• parsley for garnish

Substitutions and Additions 

ROASTED CARROTS: You can also roast these delicious brown sugar glazed carrots by placing the carrots in a casserole dishing, adding butter and brown sugar, and baking at 350°F for about an hour and a half until the carrots are tender. 

SWEETENER: You can substitute the brown sugar in this recipe for another sweetener of your choice, like maple syrup, agave syrup, or honey. 

GARNISH: Add some extra flavor to this dish by swapping out parsley for another garnish, such as chopped thyme or rosemary.

How to Make This Glazed Carrots Recipe 

PRO TIP: If you’re using big carrots, you’ll need to cut them into smaller pieces before you begin. 

STEP ONE: Place the carrots, butter, and brown sugar, in a pan over medium heat. Stir the carrots occasionally to make sure that they don’t burn.

PRO TIP: The sugar in this recipe makes it easier to burn, so be sure to keep an eye on it, stirring occasionally, and slightly reduce the heat if need be. 

STEP TWO: Season with salt and pepper to taste once the liquid reduces, caramelizes, and has more of a glaze-like consistency. When the carrots are tender, remove them from the heat.

STEP THREE: Sprinkle on some chopped parsley for garnish.

How To Serve 

These brown sugar-glazed carrots are the perfect side for so many dishes. Serve them alongside roast beef, ham, chicken, or pork for a flavorful and satisfying meal. 

Storage 

IN THE FRIDGE: Store leftovers in the fridge in an airtight container for up to five days.

IN THE FREEZER: These glazed carrots aren’t a good candidate for freezing as they will become mushy once thawed.

REHEATING INSTRUCTIONS: To reheat, place carrots in the microwave for 30 to 45 seconds or until warm.

These deliciously sweet glazed carrots are the perfect addition to any meal. They’re quick, easy, and oh-so-impressive for friends and family alike! 

FAQ:

Q? Can I make these glazed carrots ahead of time?

A: You can make this recipe ahead of time, but I recommend you cook the carrots slightly less than usual, so they’re tender but not mushy when you reheat them to serve. 

Q? Can I use canned carrots instead of fresh ones?

A: You can substitute canned carrots for fresh ones in this recipe. The cooking time will vary as canned carrots are already cooked.

Q? What do I serve with glazed carrots?

A: This recipe is tasty and versatile! You can serve it alongside chicken and pork chops on a busy weeknight or roast beef and turkey on the holidays. This recipe goes with everything!

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Glazed Carrots

Whip up these simply satisfying glazed carrots for a side dish that’s sure to impress! Covered in a delicious glaze of butter and brown sugar, this recipe is a guaranteed crowd-pleaser.

Course Side Dish

Cuisine American

Keyword Glazed Carrots Recipe

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Ingredients

• 1 pound baby carrots or any sliced up carrots
• ½ cup butter
• ¼ cup light or dark brown sugar
• salt and pepper to taste
• parsley for garnish

Instructions

• Put carrots, brown sugar and butter in a pan over medium heat. Stir occasionally so they don’t burn.
• Once the liquid reduces and becomes like a glaze, season with salt and pepper to taste. Serve once they are tender.
• Sprinkle in some chopped parsley to garnish.

Notes

The baby carrots are small enough that you can put the whole carrots into the pan as is. If you are using larger carrots, cut them into smaller pieces.

The post Glazed Carrots appeared first on Us in the Kitchen.

This classic coleslaw is sure to become a new favorite in your household! Tangy and flavorful, this dish is also full of delicious crunch in every bite. It’s a perfect pairing for your favorite meat dish or anytime you need a bowl of delightful fresh veggies.

Classic Coleslaw Ingredients

You’ll need:

• 1½ cups mayonnaise
• 3 tablespoons apple cider vinegar
• ¼ cup milk
• 2 tablespoons white sugar
• 1 tablespoon chopped parsley
• 2 chopped green onions
• 1 (10-ounce) bag coleslaw mix
• 1 cup shredded carrots

Substitutions and Additions 

SOUR CREAM: You can swap out buttermilk or sour cream for about half the amount of mayo in the recipe.

LEMON JUICE: To lower the tang in this recipe, use lemon juice instead of vinegar.

HONEY: Try using honey instead of sugar in this recipe for natural sweetness. 

ADDITIONS: There are lots of delicious extras you can add to this recipe, including celery seeds or sunflower seeds, finely chopped celery, or bell peppers.

COLESLAW: The easiest way to make this recipe is to use bagged coleslaw mix. You can also mix your own coleslaw mix with green, red, or purple cabbage. 

MAYONNAISE: If you prefer making your own, you can replace store-bought mayo with homemade mayonnaise in this recipe. 

How to Make This Classic Coleslaw Recipe

STEP ONE: In a small bowl, whisk together mayonnaise, milk, vinegar, sugar, parsley, and green onions.

STEP TWO: In a large bowl, toss together the coleslaw mixture and carrots.

PRO TIP: To save time, use pre-shredded carrots. 

STEP THREE: Pour the creamy dressing over the cabbage and carrot mixture. Toss it until the veggies are fully covered.

STEP FOUR: Place the coleslaw into the fridge to chill for about an hour. Don’t leave it in there too long if you want to keep that fresh crunch.

PRO TIP: Allow the coleslaw to sit for an hour after mixing for the cabbage to soak up the delicious flavor of the dressing. 

How To Serve 

This classic coleslaw is terrific served alongside a variety of things. Of course, it’s a classic cookout recipe, so try it alongside hamburgers, BBQ chicken, steak, and pork. The options are endless! 

Storage

IN THE FRIDGE: To keep the fresh crunch of the veggies, store the dressing and veggies separately in the fridge for a few days. 

IN THE FREEZER: This recipe isn’t a good contender for the freezer. 

The ultimate side dish, this classic coleslaw is a delicious and versatile dish that can be enjoyed any time of the year. 

FAQ:

Question: What do you eat with coleslaw?

Answer: There isn’t really anything you can’t eat with coleslaw! It’s a versatile side dish for meat but also delicious on tacos and burrito bowls. 

Question: Is coleslaw served hot or cold?

Answer: Coleslaw is served cold. 

Question: Can I make this recipe ahead of time?

Answer: You can prep the veggies and make the dressing ahead of time. Mix it all together no more than an hour before serving to keep that refreshing crunch.

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Classic Coleslaw

Whip up this simple classic coleslaw recipe featuring fresh vegetables and a tangy, creamy coleslaw dressing.

Course Side Dish

Cuisine American

Keyword Classic Coleslaw Recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Ingredients

• 1½ cups mayonnaise
• 3 tablespoons apple cider vinegar
• ¼ cup milk
• 2 tablespoons sugar
• 1 tablespoon parsley chopped
• 2 green onions chopped
• 1 bag coleslaw mix 10 ounces
• 1 cup carrots shredded

Instructions

• In a small bowl, whisk together mayonnaise, milk, vinegar, sugar, parsley, and green onions.
• In a large bowl, toss the coleslaw mix with the shredded carrots.
• Pour the creamy dressing over the cabbage and carrot mixture. Toss it well, so the veggies are fully covered.
• Pop the coleslaw into the fridge to chill for about an hour because the slaw tastes much better when the cabbage has time to marinate in the dressing. Just don’t leave it in there too long if you want to retain the fresh crunch.

Notes

If you love this salad and plan to make it frequently, double or even triple the dressing and store the extras in a mason jar in the fridge for next time.

To shred the carrots, you can either use a box grater or a food processor to make the process quick and easy.

The post Classic Coleslaw appeared first on Us in the Kitchen.

Dill Pickle Pasta Salad Ingredients

You’ll need:

• 16 ounces rotini pasta cooked, drained, and rinsed in cool water
• 2 cups whole dill pickles diced and reserve juice (about 5 large pickles)
• 1½ cups cheddar cheese cubed (or Colby-jack cheese)
• 1 to 2 tablespoons fresh dill chopped
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tablespoon dried dill

Substitutions and Additions 

FRESH DILL – If you don’t have any fresh dill on hand, substitute an equal amount of dried dill seasoning.

CHEDDAR OR COLBY CHEESE – Try substituting other cheeses like Pepper Jack, Swiss, or a sharp cheese for various flavors in a shredded or cubed form.

ROTINI PASTA – Any small noodle that will hold the creamy and delicious sauce is a perfect substitute. Varieties like fusilli or farfalle are great choices.

PROTEIN – While this perfect dill pickle pasta salad is a winner all on its own, it’s also delicious with a can of tuna or chicken or even some crumbled bacon stirred into it.

How to Make This Dill Pickle Pasta Salad Recipe 

STEP ONE: In a small mixing bowl, whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, dried parsley, and pickle juice to make the dressing.

PRO TIP: Try to include the small bits of garlic and seasoning with the pickle juice for an even more flavorful dressing.

STEP TWO: In a large salad bowl, add the cooled pasta, dill pickles, cheese, fresh dill, and dressing.

PRO TIP: For a real treat, combine sweet pickles and dill pickles for a sweet and savory combination of tastes.

PRO TIP: Cook pasta carefully according to package directions. Overcooked pasta makes salad mushy. Pasta should be immediately rinsed in cool water to keep it from sticking together and completely cooled before incorporating it with the cheese or your cheese will begin to melt.

STEP THREE: Stir ingredients together until well combined.

STEP FOUR: Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend.

How To Serve Dill Pickle Pasta Salad

Dill pickle pasta salad is great to serve with a simple dinner, like when you’re serving grilled cheese or on burger night. It’s an incredibly yummy and surprising compliment to meat, fish, or poultry. There is really no wrong time for dill pickle salad!

Storage 

IN THE FRIDGE: Dill Pickle Pasta Salad will keep well in the refrigerator for up to 3 days. We love it best on day 2, when the flavors have really intensified! Keep it sealed in an airtight container to enjoy whenever the urge hits you.

IN THE FREEZER: We don’t recommend freezing pasta salad.

Take an amazing pasta salad and ramp it up with the tangy crunchiness of dill pickles to create this best-ever dill pickle pasta salad that is sure to be the star of any meal.

FAQ:

Question: Can I double this recipe?

Answer: Yes. Multiply your ingredients list by 2, 3, or more according to the servings you need.

Question: How can I moisten the pasta salad if it is dry the next day?

Answer: There are a couple of things that you can do. Stir in a little more dill pickle juice, or make some extra dressing to use if needed. You can also stir in extra mayonnaise, one tbsp at a time, but this will change the flavor slightly.

Question: Can I omit the cheese?

Answer: Cheese certainly adds flavor, but this salad can also be enjoyed without the cheese.

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Dill Pickle Pasta Salad

You’ll agree that this dill pickle pasta salad is the best you’ve ever tasted. Everyone will love the creamy dressing smothering tender pasta and delicious cheese, featuring crunchy dill pickles.

Course Side Dish

Cuisine American

Keyword Dill Pickle Pasta Salad Recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Ingredients

• 16 ounces rotini pasta cooked drained, and rinsed in cool water
• 2 cups whole dill pickles diced and reserve juice about 5 large pickles
• 1½ cups cheddar cheese cubed or Colby-jack cheese
• 1 to 2 tablespoons fresh dill chopped
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tablespoon dried dill
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon dried parsley
• 2 tablespoons dill pickle juice

Instructions

• In a small mixing bowl whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, dried parsley, and pickle juice to make the dressing.
• In a large salad bowl add the cooled pasta, dill pickles, cheese, fresh dill, and dressing.
• Tip: Make sure your pasta is fully cooled before adding the other ingredients, or your cheese will start to melt.
• Stir ingredients together until well combined.
• Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend.

The post Dill Pickle Pasta Salad appeared first on Us in the Kitchen.

Look no further for a Fried Rice recipe because this easy homemade version is even tastier than the restaurant classic we all know and love. This simple recipe can be prepared in less than 30 minutes, making it perfect for a quick weeknight meal or a tasty side dish. The fragrance of Jasmine rice blended with sauteed onion will fill your kitchen with heavenly aromas that will have the family asking when dinner’s ready.

Homemade Fried Rice Ingredients

You’ll need:

• 3 cups cooked jasmine rice
• 1 tablespoon vegetable oil
• ¼ large Vidalia onion, chopped
• 2 cloves of minced garlic
• 1 cup frozen peas and carrots
• 2 eggs
• ½ teaspoon sesame oil
• 3 tablespoon soy sauce
• Green onions

Substitutions and Additions

JASMINE RICE: Try other types of long-grain rice, like Basmati. They will cook up light and fluffy and work just as well.

MEAT: Adding meats like beef, chicken, pork, or shrimp is a simple way to create a hearty weeknight meal and an easy way to use up leftovers. 

SAUCES: Try other sauces like oyster sauce or hoisin for a different taste. A little goes a long way so add in small amounts at a time until it tastes just right.

How to Make This Homemade Fried Rice Recipe 

STEP ONE: Prepare the rice as directed on the package and set it aside.

PRO TIP: To save time you can prepare your rice the day before so it’s well cooled and ready to use.

STEP TWO: Add oil to a large skillet or a wok, cook your onion and garlic over medium heat. Cook for 2-3 minutes until soft, stirring to prevent burning. Add the peas and carrots and cook until partially thawed. Fresh veggies will require extra time.

PRO TIP: Soften fresh vegetables in the microwave before adding to the pan to speed up cook time.

STEP THREE: Adjust your heat to medium-high and stir in the cooked rice. Stir For 2-3 minutes until the rice is hot and beginning to brown.

STEP FOUR: Reduce the heat and make a well in the center of the pan by pushing the rice to the sides. Crack the eggs into the bottom of the pan.

STEP FIVE: Scramble the eggs in the middle of the pan. Once the eggs are cooked, stir the rice and eggs together.

STEP SIX: Mix the soy sauce and the sesame oil together and pour over the rice. Stir until the rice is evenly coated.

STEP SEVEN: Top with chopped green onion to serve. You could use cilantro and toasted sesame seeds as additional toppings.

How To Serve

Serve as a yummy side dish or as a base for a delicious stir fry with all your favorite vegetables. Enjoy it alongside meats like honey garlic ribs or sweet and sour chicken. Add pre-cooked meat to the rice to make a complete meal all on its own.

Storage

IN THE FRIDGE: Homemade Fried Rice will keep up to 5 days in the fridge. Store it in an airtight container.

IN THE FREEZER: Freeze leftovers in lunch-sized portions to take out and enjoy another time. Rice keeps well in a ziplock bag or an airtight container. Defrost in the fridge overnight.

REHEATING INSTRUCTIONS: Reheat in a skillet or microwave over medium heat.

This is the simplest, best-tasting homemade fried rice recipe you can make at home and save yourself the wait for takeout! Filling and delicious, you can make this in just a few minutes and serve up a side dish the family will love.

FAQ:

Q: What vegetables can I use in Fried Rice?

A: Any veggies work well in this recipe. Use broccoli, onions, or any of your favorites to add variety. Prepackaged frozen vegetables save prep time and work well.

Q: Can I add meat to homemade fried rice?

A: Chicken, pork, beef, or even shrimp make this a meal all on its own. Just prepare the recipe and add in your favorite pre-cooked protein.

Q: What’s the secret to using a wok?

A: Have all your ingredients prepared and get your pan nice and hot before you begin. This helps prevent your rice from sticking to the pan.

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Fried Rice

Make this simple one-pan Better Than Take-Out Fried Rice recipe for a delicious side dish to go with a range of meals.

Course Sdie

Cuisine American

Keyword Fried Rice Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

• 3 cups jasmine rice cooked
• 1 tbsp vegetable oil
• ¼ large Vidalia onion chopped
• 2 cloves garlic minced
• 1 cup peas and carrots frozen
• 2 large eggs
• ½ tsp sesame oil
• 3 tbsp soy sauce
• green onions
• cilantro optional

Instructions

• In a large skillet or wok, preheat vegetable oil over medium heat and add onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
• Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
• Turn the heat up to medium-high and add cooked rice. Cook for another 2 to 3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
• Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
• Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
• Top with chopped green onions and/or cilantro, optional.

The post Better than Take Out Fried Rice appeared first on Us in the Kitchen.