Easy Side Dish Recipe Ideas - The Recipe Critic https://therecipecritic.com/side-dish-recipes/ Tried and True Recipes for Families | Food Blog Thu, 26 Mar 2026 22:35:48 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Easy Side Dish Recipe Ideas - The Recipe Critic https://therecipecritic.com/side-dish-recipes/ 32 32 53477294 French Bread Rolls https://therecipecritic.com/french-bread-rolls/ https://therecipecritic.com/french-bread-rolls/#respond Wed, 01 Apr 2026 12:00:00 +0000 https://therecipecritic.com/?p=335960 If warm, homemade bread is your weakness, you’re going to love these French bread rolls. They’re soft, chewy, and perfect…]]>

If warm, homemade bread is your weakness, you’re going to love these French bread rolls. They’re soft, chewy, and perfect for everything from weeknight dinners to holiday meals.

French bread rolls all on a surface with one split in half so we can see the soft center and crunchy outside.

Why These Rolls Deserve a Spot in Your Kitchen

  • Bakery vibes at home: Soft, fluffy centers with that perfectly chewy, golden crust, no trip to the bakery needed.
  • Goes with everything: Dunk them in soup, serve with dinner, or turn them into the best sandwiches and sliders.
  • Make now, enjoy later: These freeze beautifully, so you can have warm, fresh rolls whenever the craving hits.

Ingredients for French Bread Rolls

Overhead shot of labeled ingredients.
  • Yeast Type: You can use active dry yeast instead of instant yeast. You’ll just need to proof it in the warm water and sugar first. Also, be aware that it rises slowly, so allow extra time.
  • Flour: You can use bread flour instead of all-purpose flour. The type and brand of flour you use will determine how much water it needs. You may need to add more water to your dough.

How to Make French Bread Rolls

If you’ve been hesitant to try homemade rolls, these French bread dinner rolls are your chance! Follow these easy instructions, and while they’re in the oven, make a little cowboy butter or honey butter for the perfect finish.

  1. Add: To the bowl of a stand mixer, add warm water, instant dry yeast,  granulated sugar, olive oil, salt, and all-purpose flour.
  2. Combine: With a dough hook attachment, knead on low speed until combined. Once combined, turn the speed to medium and knead until the dough pulls away from the sides and bottom of the bowl and a smooth dough is formed, about 6-8 minutes. The dough should be soft, pliable, and tacky.
  3. Let Rise: Place the dough in an oiled bowl and cover. Set in a warm place and let rise until doubled in size, about 1 hour.
  4. Divide: Once the dough has doubled in size, punch it down and place it on the counter. Divide the dough into 12 equal pieces.
  5. Roll and Rise: Pinch the edges of the dough pieces into the center, then flip each dough ball over and roll it into a tight ball. Place the dough balls on a baking sheet lined with parchment paper. Cover the dough balls with plastic wrap or a damp towel and let them rise for 30 minutes, or until doubled in size and puffy.
  6. Bake: Preheat oven to 400°F. Mix egg and water for an egg wash, then brush it over the dough. Score tops if desired. Bake on the center rack for 18–20 minutes, adding a handful of ice to the bottom of the oven for steam. Remove French bread rolls, brush with melted butter, and serve.
Warm water, yeast, sugar oil, salt, and flour all added to the bowl of a stand mixer.
French bread rolls dough ball in the bottom of the bowl of a stand mixer.
Dough ball in the bottom of a bowl rising.
Pieces of dough cut into sections.
Dough sections rolled into balls.
French bread dough balls scoured and covered in an egg wash, ready to go in the oven.

Kitchen Tools For This Recipe

  • Stand Mixer: Does the kneading for you, creating smooth dough with less effort.
  • Baking Sheet: Gives rolls space to rise and bake for a crisp, chewy crust.
  • Pastry Brush: Helps evenly coat dough with egg wash or butter.
  • Baker’s Lame: Makes clean, precise cuts for better rise and texture.
Print

French Bread Rolls

Golden, crusty French bread rolls with a soft, airy center. They are perfect for sandwiches or serving warm with butter.
Course Bread, Side Dish
Cuisine French
Keyword crusty rolls, easy french bread rolls, french bread rolls, french bread rolls recipe
Prep Time 30 minutes
Cook Time 20 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 12 rolls
Calories 164kcal
Author Alyssa Rivers

Ingredients

  • 1 ⅓ cups warm water
  • 1 packet instant dry yeast 2 ¼ teaspoons
  • 1 tablespoon granulated sugar
  • 1 tablespoon olive oil or preferred oil
  • 1 ½ teaspoons salt
  • 3 ⅓ cups all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons melted salted butter

Instructions

  • To the bowl of a stand mixer, add 1 ⅓ cups warm water, 1 packet instant dry yeast, 1 tablespoon granulated sugar, 1 tablespoon olive oil, 1 ½ teaspoons salt, and 3 ⅓ cups all-purpose flour. Knead on low speed until combined. Once combined, turn the speed to medium and knead until the dough pulls away from the sides and bottom of the bowl and a smooth dough is formed, about 6-8 minutes. The dough should be soft, pliable, and tacky.
  • Place the dough in an oiled bowl and cover. Set in a warm place and let rise until doubled in size, about 1 hour.
  • Once the dough has doubled, punch it down and place it on the counter. Divide the dough into 12 even-sized pieces. Pinch the edges of the dough pieces into the center, then flip each dough ball over and roll it into a tight ball. Place the dough balls on a baking sheet lined with parchment paper. Cover the dough balls with plastic wrap or a damp towel and let them rise for 30 minutes, or until doubled in size and puffy.
  • Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix together 1 egg and 1 tablespoon water to make an egg wash. Brush the egg wash over the dough. If you would like, score each dough ball using a sharp knife or a bread lame. Make ¼-inch deep slashes across the top of the dough.
  • Place the rolls on the center rack in the oven and add a handful of ice cubes to the bottom of the oven. Quickly close the oven door and bake for 18-20 minutes; this will create steam and help create a chewy, crisp crust. Remove the rolls from the oven and brush with 2 tablespoons melted salted butter and serve.

Notes

Leftover and Make-Ahead Instructions
  • At Room Temperature: Store your rolls in a bread bag or wrap them in plastic wrap. They will stay good for up to 3 days.
  • In the Freezer: Place baked and cooled rolls in a ziplock freezer bag and freeze for up to 2 months. Thaw at room temperature.
  • Make Ahead: Make the dough, then refrigerate it overnight. The next day, shape into rolls and allow to double in size at room temperature before baking.

Nutrition

Calories: 164kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 313mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 0.002mg | Calcium: 9mg | Iron: 2mg
French bread rolls freshly baked and cooling on the counter.

More Homemade Bread Recipes

]]> https://therecipecritic.com/french-bread-rolls/feed/ 0 335960 Million Dollar Chicken Salad https://therecipecritic.com/million-dollar-chicken-salad/ https://therecipecritic.com/million-dollar-chicken-salad/#respond Tue, 31 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=334940 Million dollar chicken salad totally lives up to the name. It’s creamy, cheesy, crunchy, and packed with bacon, so every…]]>

Million dollar chicken salad totally lives up to the name. It’s creamy, cheesy, crunchy, and packed with bacon, so every bite is full of flavor. Serve it on croissants, with crackers, or straight from the bowl! It’s that good.

Croissants loaded with delicious million dollar chicken salad.

Why Your Lunch Just Got Better

  • Beyond the Basic: These simple, yet tasty ingredients turn ordinary chicken salad into a flavor packed superstar!
  • Meal-Prep Magic: Make it ahead, chill, and it’s ready whenever hunger strikes. Great for meal prep, it’s the perfect high, extra protein lunch!
  • So Many Ways to Serve: Pile it on croissants, over lettuce, in wraps, or with crackers… so many delicious options!

Million Dollar Chicken Salad Ingredients

Overhead shot of labeled ingredients.
  • Chicken: Use chopped or shredded chicken. I like to use rotisserie chicken when I’m short on time!
  • Bacon: Precooked, refrigerated bacon heats up quickly! You can use real bacon bits to make it easy.
  • Almonds: Slivered almonds are a classic million-dollar ingredient, but you can use sliced or chopped almonds as well.
  • Salt and Pepper: Season just to taste! The bacon and cheese add a salty flavor, so taste the salad before adding any salt.

How to Make Million Dollar Chicken Salad

Get ready to fall in love with chicken salad all over again! This million dollar version is a total game changer, and if you’re a fan of big flavors, don’t miss my other million dollar hits like million dollar spaghetti and million dollar chicken.

  1. Combine: Add the chopped chicken, celery, shredded cheddar cheese, slivered almonds, crispy bacon, and green onions to a large bowl.
  2. Stir: Add the mayonnaise and stir well until everything is evenly coated.
    Season with salt and pepper to taste.
  3. Serve: Enjoy on fresh croissants, on a bed of lettuce, or with crackers.
Chicken, bacon, celery, green onions, cheese and almonds all added to a bowl.
Mayonnaise added to the bowl of ingredients.
All of the ingredients mixed together in a mixing bowl.

Alyssa’s Pro Tip

  • Add Some Tang: My OG chicken salad recipe has 1 tablespoon of Dijon mustard, and I love the flavor it adds. Feel free to add some to this recipe!
Print

Million Dollar Chicken Salad

A rich and creamy chicken salad with a simple twist that makes it taste like a million bucks.
Course Dinner, lunch
Cuisine American
Keyword million dollar chicken salad recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 628kcal
Author Alyssa Rivers

Ingredients

  • 3 cups chopped cooked chicken breast or shredded
  • 1 ¼ cups mayonnaise
  • ¾ cup chopped celery
  • ¾ cup shredded sharp cheddar cheese
  • ½ cup slivered almonds
  • ½ cup cooked and crumbled bacon 8 slices
  • ¼ cup diced green onions
  • salt and pepper to taste

Instructions

  • Add 3 cups chopped cooked chicken breast, ¾ cup chopped celery, ¾ cup shredded sharp cheddar cheese, ½ cup slivered almonds, ½ cup cooked and crumbled bacon, and ¼ cup diced green onions to a large bowl.
  • Add 1 ¼ cups mayonnaise and stir well to combine.
  • Season with salt and pepper to taste. Serve on fresh croissants, on a bed of lettuce, or with crackers!

Notes

Make Ahead and Leftover Instructions
  • Make-Ahead: Prepare it, cover it tightly, and store it in the fridge until you’re ready to enjoy! Before serving, stir in 1-2 tablespoons of mayonnaise to add moisture if the salad needs a refresh!
  • Fridge: Keep in an airtight container in the fridge for up to 4 days.
  • Freezer: I don’t recommend freezing this recipe!

Nutrition

Calories: 628kcal | Carbohydrates: 3g | Protein: 30g | Fat: 55g | Saturated Fat: 12g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 582mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg
Large bowl of million dollar chicken salad ready to be eaten.

More Easy Lunch Recipes

If you’re on the hunt for more lunch ideas, you’ll love these! They’re easy to make and come together in a flash.

Million dollar chicken salad in croissants with lettuce.
]]> https://therecipecritic.com/million-dollar-chicken-salad/feed/ 0 334940 Bacon Ranch Potato Salad https://therecipecritic.com/bacon-ranch-potato-salad/ https://therecipecritic.com/bacon-ranch-potato-salad/#comments Mon, 30 Mar 2026 12:00:00 +0000 http://therecipecritic.com/?p=13233 You guys have been asking, so I made the change. This Crack Potato Salad now has mayonnaise in the dressing!…]]>

You guys have been asking, so I made the change. This Crack Potato Salad now has mayonnaise in the dressing! It seriously takes the flavors up a notch! I love the combination with the sour cream. I can’t wait for you to try this new version!

Close up shot of a bowl of crack potato salad with wooden spoon.

Why Everyone Asks for This Recipe

  • Big Flavor: Crispy bacon, creamy dressing, and bold ranch seasoning create a rich, savory bite that stands out in every forkful.
  • Perfectly Balanced Texture: The combination of mayo and sour cream creates a smooth dressing that coats every bite!
  • Any Occasion: Pair this potato salad with BBQ chicken and corn on the cob, making it perfect for cookouts, holidays, or easy weeknight dinners.

A Reader’s Review

Very delicious and easy to make. Thank you for sharing this recipe. Everyone loved it at the Potluck.

Toni Lee Duffee

Crack Potato Salad Ingredients

Overhead shot of labeled crack potato salad ingredients.
  • Potatoes: I used red potatoes because I love the skins on! Use Yukon Gold or Russet potatoes if you prefer. Keep the potato skin on or off, it’s up to you!
  • Salt and Pepper: Season with salt and pepper to taste. The bacon and ranch powder will also add flavor. It’s best to season before serving!
  • Mayonnaise: I love the combination of mayonnaise with the sour cream! If you prefer my original recipe only using sour cream, feel free to replace the mayo with more sour cream.

Crack Potato Salad

If I’m asked to bring something to the neighborhood summer get together, I’m bringing this crack potato salad. Nothing beats the flavor, and it literally goes with anything!

  1. Cook Potatoes: Fill a large pot with water, then add the potatoes. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium high and continue to boil for 12-15 minutes, or until fork tender. Drain and rinse the potatoes under cold water.
  2. Mix Sauce: In a small bowl, whisk together sour cream, mayonnaise, and 1 package ranch dressing mix until combined.
  3. Combine: In a large bowl, add the cooked and drained potato pieces, bacon, shredded cheddar cheese, and sliced fresh green onions.
  4. Mix Well: Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season the crack potato salad with salt and pepper to taste before serving and enjoy!
Pot of boiling water with diced potatoes cooking in it.
Sour cream and mayonnaise mixed together with the ranch seasoning in a mixing bowl.
Cooked potatoes, cheese, green onions all added to a bowl.
Sauce added to the other ingredients in the mixing bowl.

Alyssa’s Pro Tip

Refrigerate: Don’t skip this part! Refrigerating the potato salad is the key to maximum flavor! The ingredients need time to sit and meld together for the best flavor!

Print

Bacon Ranch Potato Salad

A creamy and delicious potato salad with amazing ranch flavor and bacon! This is the perfect side to take to a potluck and is sure to be a huge hit!
Course Salad, Side Dish
Cuisine American
Keyword bacon ranch potato salad, crack potato salad, potato salad, potato salad recipe
Prep Time 20 minutes
Refrigerate time 2 hours
Total Time 2 hours 20 minutes
Servings 8 Servings
Calories 569kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds red potatoes, cut into 1-inch pieces
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (1-ounce) package ranch dressing mix
  • 1 ¼ cups bacon cooked and crumbled
  • 1 ½ cups shredded cheddar cheese
  • ⅓ cup sliced green onions
  • salt and pepper to taste

Instructions

  • Fill a large pot with water and add 2 pounds red potatoes,. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium-high and continue to boil for 12-15 minutes, or until fork-tender. Drain and rinse the potatoes under cold water.
  • In a small bowl, whisk together 1 cup sour cream, 1 cup mayonnaise, and 1 (1-ounce) package ranch dressing mix until combined.
  • In a large bowl, add the cooked and drained potato pieces, 1 ¼ cups bacon, 1 ½ cups shredded cheddar cheese, and ⅓ cup sliced green onions.
  • Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season with salt and pepper to taste before serving and enjoy!

Notes

Leftover Instructions
Fridge: Store leftovers in an airtight container or tightly covered with Saran Wrap. Potato salad keeps for up to 5 days.

Nutrition

Calories: 569kcal | Carbohydrates: 21g | Protein: 13g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 600mg | Potassium: 659mg | Fiber: 2g | Sugar: 3g | Vitamin A: 473IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 1mg
Angle shot of the serving bowl of crack potato salad with a wooden spoon lifting a serving out.

More Potluck Favorites!

Let’s be real, when you take something to a potluck, you want whatever you bring to be the one everyone can’t stop talking about. These recipes will do that for you! Trust me, you’ll love them too!

Overhead shot of crack potato salad all mixed up in a serving bowl with a wooden spoon.
]]> https://therecipecritic.com/bacon-ranch-potato-salad/feed/ 32 13233 Cherry Cheesecake Fluff Salad https://therecipecritic.com/cherry-cheesecake-fluff-salad/ https://therecipecritic.com/cherry-cheesecake-fluff-salad/#respond Thu, 26 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=335503 Fluff salads never go out of style. They’re light, creamy, and just plain fun! This cherry cheesecake fluff is customizable…]]>

Fluff salads never go out of style. They’re light, creamy, and just plain fun! This cherry cheesecake fluff is customizable and so easy to throw together! It’s packed with sweet-tangy cheesecake flavor and juicy cherries in every bite.

Bowl of cherry cheesecake fluff salad with cherries and marshmallows on the side.

Proof This Fluff Is Worth the Hype

  • Ridiculously Easy: Just a few ingredients and a quick mix. There’s no baking, no stress, and it’s great to make ahead!
  • Endlessly Customizable: Swap in different pie fillings, mix-ins, or toppings to make it your own.
  • Light, creamy, and Everyone Loves it! All the flavor of cheesecake in a fluffy, scoopable dessert everyone loves.

Cherry Cheesecake Fluff Ingredients

Overhead shot of labeled ingredients.
  • Pudding: You can use instant vanilla pudding if you can’t find instant cheesecake pudding.
  • Add Nuts! Add some toasted nuts! Add ½ cup of toasted, chopped almonds, pecans, or walnuts in with the pie filling.
  • Almond Extract: For a little nutty flavor without adding chopped nuts, add ½ teaspoon almond extract to the cream cheese mixture.
  • Customize It! Try mixing up the flavor by using strawberry or blueberry pie filling instead of cherry!

Cherry Cheesecake Fluff Recipe

If you know me, you know I love a fluff salad! Especially my peach, raspberry, and Oreo fluff salads! Although after trying this cherry cheesecake one, I might have a new favorite! It’s the perfect way to eat cheesecake without all the work!

  1. Beat Cream Cheese: Beat the cream cheese in a large bowl with a hand mixer until smooth.
  2. Combine: Add the cheesecake pudding mix and beat again until fully combined and smooth, scraping down the sides and bottom of the bowl as needed. Then, add the whipped topping to the cream cheese mixture and beat until combined.
  3. Add Pie Filling: Stir in the cherry pie filling until combined.
  4. Fold & Chill: Fold in the marshmallows, then cover the bowl with plastic wrap and chill for at least 1 hour before serving cherry cheesecake fluff.
Cream cheese mixed in a bowl with a hand mixer.
Cream cheese, pudding mix, and whipped topping all mixed together.
Cherry pie filling added to the ream cheese mixture.
Marshmallows added to the mixture.

Alyssa’s Pro Tip

Don’t Like Cool Whip? If you prefer whipped cream, whip 1½ cups heavy cream with 3 tablespoons powdered sugar to stiff peaks. Then fold it into the cream cheese as directed.

Print

Cherry Cheesecake Fluff Salad

This cherry cheesecake fluff salad is a quick, no-bake dessert that’s creamy, sweet, and easily customizable. It's perfect for any gathering.
Course Dessert, Salad, Side Dish
Cuisine American
Keyword cherry cheesecake fluff, cherry cheesecake fluff recipe, Cherry cheesecake fluff salad, cherry cheesecake fluff salad recipe, cherry fluff salad, cherry fluff salad recipe, easy cherry dessert, easy fluff salad, fluff recipe
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 354kcal
Author Alyssa Rivers

Ingredients

  • 8 ounces room temperature cream cheese
  • 1 (3.4-ounce) box instant cheesecake pudding mix
  • 1 (8-ounce) container thawed whipped topping
  • 1 (21-ounce) can cherry pie filling
  • 3 cups mini marshmallows

Instructions

  • Beat 8 ounces room temperature cream cheese in a large bowl with a hand mixer until smooth.
  • Add 1 (3.4-ounce) box instant cheesecake pudding mix and beat again until fully combined and smooth, scraping down the sides and bottom of the bowl as needed.
  • Add 1 (8-ounce) container thawed whipped topping to the cream cheese mixture and beat until combined.
  • Stir in 1 (21-ounce) can cherry pie filling to the cream cheese mixture, followed by 3 cups mini marshmallows.
  • Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

Notes

Leftover & Make Ahead Instructions
  • Fridge: Store leftover cherry cheesecake fluff in an airtight container in the refrigerator for up to 2 days. 
  • Freezer: N/A—fluffs aren’t for freezing!
  • Make Ahead: The fluff requires at least 1 hour of chilling, but you can prepare it up to 4 hours ahead of serving. It is best served the same day it is made, so I would avoid preparing further than 4 hours in advance.

Nutrition

Calories: 354kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 305mg | Potassium: 145mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 554IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 0.3mg
Someone getting a scoop of cherry cheesecake fluff out of the bowl.

More Jello Recipes to Try

Large bowl of cherry cheesecake fluff.
]]> https://therecipecritic.com/cherry-cheesecake-fluff-salad/feed/ 0 335503 Creamy Garlic Ditalini Pasta https://therecipecritic.com/ditalini-pasta/ https://therecipecritic.com/ditalini-pasta/#comments Tue, 24 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=334475 If you want a rich, comforting, meal that is on the table in under 30 minutes, this creamy garlic Ditalini…]]>

If you want a rich, comforting, meal that is on the table in under 30 minutes, this creamy garlic Ditalini pasta is it! One skillet, simple ingredients, and a rich, garlicky, creamy sauce that coats every single bite.

Overhead shot of the pan of Ditalini pasta with cheese and parsley added to the top.

Why You Should Make This Tonight

  • One Pan, Easy Cleanup: The pasta cooks right in the broth and cream, soaking up all that buttery garlic. No draining, no extra dishes!
  • Family-Friendly: Creamy sauce and tender pasta make this a hit with kids and adults alike.
  • Many Ways to Serve: Enjoy as a hearty main with garlic bread and broccoli, or pair it with grilled chicken, shrimp, or roasted veggies for a tasty side.

Ditalini Pasta Ingredients

Overhead shot of labeled ingredients.
  • Parmesan Cheese: Use freshly grated, good quality Parmesan for the best flavor.
  • Add Protein: This pasta pairs perfectly with chicken, steak, or shrimp for a more filling meal.
  • Pasta Choice: Any short pasta works! Try orzo, small shells, or elbow. Cooking time may vary depending on the shape.
  • Creaminess: Half-and-half gives the perfect creamy texture. Swap with heavy cream for extra richness or whole milk for a lighter version.
  • Add Heat: A pinch of red pepper flakes adds a subtle kick.

Creamy Ditalini Pasta Recipe

I kept seeing this viral recipe on Instagram and had to try it! I’m obsessed! It’s going in my meal rotation for sure! You use one skillet, simple ingredients, and you get a delicious dinner or side dish in literally 20 minutes!

  1. Cook Garlic: In a large skillet over medium heat, add olive oil and minced garlic (about 3 cloves garlic) and cook until fragrant, about 1 minute.
  2. Combine: Add dry ditalini pasta, chicken broth, half and half, salt, and black pepper.
  3. Boil: Stir to combine, and then bring the liquid to a boil. Once boiling, reduce to a simmer and cover, then cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.
  4. Serve: Once the pasta is tender, remove the skillet from the heat, then add 1/2 cup Parmesan cheese and salted butter, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish ditalini pasta with fresh parsley and serve.
Garlic cooking in a pan with olive oil.
Dry Ditalini pasta, chicken broth and half and half added to the pot.
Pasta and cream cooked together in the pan.
Cheese and butter added to the pan to be stirred in with the cooked pasta.
Print

Ditalini Pasta

This creamy garlic ditalini pasta comes together in one skillet in 20 minutes. It's rich, buttery, and full of garlicky goodness.
Course Dinner, main dish
Cuisine Italian American
Keyword butter parmesan ditalini pasta, butter parmesan pasta recipe, butter pasta, one pan butter parmesan pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 459kcal
Author Alyssa Rivers

Ingredients

  • 1 tablespoon olive oil
  • 3 teaspoons minced garlic about 3 cloves
  • 8 ounces dry ditalini pasta 1 ½ cups
  • 2 cups chicken broth
  • 1 cup half and half
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup freshly grated Parmesan
  • 3 tablespoons salted butter
  • fresh parsley for garnish

Instructions

  • In a large skillet over medium heat, add 1 tablespoon olive oil and 3 teaspoons minced garlic and cook until the garlic is fragrant, about 1 minute.
  • Add 8 ounces dry ditalini pasta, 2 cups chicken broth, 1 cup half and half, ½ teaspoon salt, and ½ teaspoon black pepper. Stir to combine, and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 10-12 minutes, stirring occasionally until the pasta is tender.
  • Once the pasta is tender, remove the skillet from the heat. Add ½ cup freshly grated Parmesan and 3 tablespoons salted butter, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish with fresh parsley and serve.

Video

Notes

Storage & Reheating Instructions
  • In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
  • To Reheat: Reheat in the microwave or on the stovetop at a low temperature until heated through. Add a splash of milk or chicken broth before reheating.
  • In the Freezer: I don’t recommend freezing this one, as the texture won’t hold up well.

Nutrition

Calories: 459kcal | Carbohydrates: 48g | Protein: 14g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 1054mg | Potassium: 265mg | Fiber: 2g | Sugar: 5g | Vitamin A: 589IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 1mg
Bowl of Ditalini pasta with a gold fork.

More Pasta Recipes to Love

If you’re craving more easy pasta, these recipes are sure to hit the spot!

]]> https://therecipecritic.com/ditalini-pasta/feed/ 1 334475 Strawberry Cottage Cheese Jello Salad https://therecipecritic.com/cottage-cheese-jello-salad/ https://therecipecritic.com/cottage-cheese-jello-salad/#respond Wed, 18 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=334930 This cottage cheese jello salad is one of those old-school recipes that never really goes out of style. My dad…]]>

This cottage cheese jello salad is one of those old-school recipes that never really goes out of style. My dad absolutely loves it and requests it all the time, especially for family get-togethers. It’s creamy, fruity, and ridiculously easy to make.

Bowl of strawberry cottage cheese Jello salad.

Why Everyone Loves This Old-School Favorite

  • Incredibly Easy: Just mix a few simple ingredients together and let the fridge do the rest.
  • Packed with Protein: Thanks to the cottage cheese, this sweet salad has a little protein boost!
  • Perfect for Gatherings: This jello salad is always a hit at potlucks, holidays, and family gatherings. Everyone secretly loves it!

Cottage Cheese Jello Salad Ingredients

Overhead shot of labeled ingredients.
  • Cottage Cheese: Use whole-milk, small-curd cottage cheese for the best flavor. If you don’t like cottage cheese chunks, then blend it.
  • Any Jello flavor works. Lime or orange is popular. For orange, add a drained can of mandarin oranges.
  • Drain the pineapple very well! if you want a firmer salad, squeeze out most of the liquid with cheesecloth.
  • Fluff: For a more Fluff like salad, add 1½ cups mini marshmallows.
  • Optional mix-ins: drained canned fruit, diced strawberries, or toasted chopped nuts (1–2 cups total). This increases servings to about 8–10.

How to Make Cottage Cheese Jello Salad

If you’re looking for an easy, old-fashioned dessert that comes together in minutes, then this cottage cheese jello salad is the one to make. The best part is you can use any flavor of Jello, so it’s easy to switch things up and make it your own.

  1. Combine: Stir together the cottage cheese and strawberry Jell-O in a large bowl.
  2. Add: Stir in well-drained crushed pineapple.
  3. Fold: Gently fold in whipped topping.
  4. Chill: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Cottage cheese and Jello packet dumped in a large bowl.
Crushed pineapple added to the cottage cheese and jello mixture.
Whipped topping added to the jello and cottage cheese mixture.
Everything mixed together and ready to be chilled.

Alyssa’s Pro Tip

Whipped Cream: You can replace the Cool Whip with homemade whipped cream. Whip 2 cups cold heavy cream with ⅓ cup powdered sugar. Whipped cream makes the salad softer and won’t last as long.

Print

Cottage Cheese Jello Salad

Creamy, fruity, and nostalgic, this easy cottage cheese jello salad is a classic retro dessert that comes together in minutes.
Course Salad, Side Dish
Cuisine American, midwest, midwestern
Keyword Cottage Cheese jello salad, Cottage Cheese jello salad recipe, easy Cottage Cheese jello salad, easy jello salad, Jello Salad, strawberry cottage cheese jello salad, strawberry jello salad
Prep Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 269kcal
Author Alyssa Rivers

Ingredients

  • 1 (16-ounce) container small-curd cottage cheese
  • 1 (3-ounce) box strawberry Jell-O or your preferred flavor
  • 1 (20-ounce) can well-drained crushed pineapple
  • 1 (8-ounce) container thawed whipped topping

Instructions

  • Combine 1 (16-ounce) container small-curd cottage cheese and 1 (3-ounce) box strawberry Jell-O in a large bowl.
  • Stir in 1 (20-ounce) can well-drained crushed pineapple.
  • Gently fold in 1 (8-ounce) container thawed whipped topping.
  • Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

Video

Notes

Leftover and Make Ahead Instructions
  • Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freezer: Not recommended.
  • Make Ahead: This can be prepped up to 1 day ahead. It needs at least 1 hour of chill time before serving.

Nutrition

Calories: 269kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 332mg | Potassium: 235mg | Fiber: 1g | Sugar: 37g | Vitamin A: 181IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 0.4mg
Individual serving of cottage cheese Jello salad.

More Jello Salads To Try

If you’re looking for some easy salads that work as sides or desserts, I’ve got you covered. They are perfect for a family reunion, picnics, or any get-together.

Serving bowl full of cottage cheese jello salad garnished with sliced strawberries.
]]> https://therecipecritic.com/cottage-cheese-jello-salad/feed/ 0 334930 Loaded Baked Beans https://therecipecritic.com/loaded-baked-beans/ https://therecipecritic.com/loaded-baked-beans/#respond Tue, 17 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=334424 If you’re bringing a dish to the next family reunion, make it these loaded baked beans. Three kinds of meat,…]]>

If you’re bringing a dish to the next family reunion, make it these loaded baked beans. Three kinds of meat, two kinds of beans, and a sauce that is smoky, sweet, and full of depth. They disappear every single time.

Bowl of loaded baked beans with a gold spoon.

Why These Check Every Box

  • One Pot: Everything comes together in a single pot before going straight into the oven. Less mess, more eating!
  • Make It Your Own: Want more heat? Add extra cayenne. Prefer a different sausage? Go for it. This recipe is easy to customize.
  • Even Better the Next Day: The flavors deepen overnight, making leftovers something to look forward to, and it’s make-ahead friendly!

Ingredients for Loaded Baked Beans

Overhead shot of labeled loaded baked beans ingredients.
  • Bacon: Regular or thick-cut bacon both work great. Use whichever you prefer or have on hand. 
  • Serving as an Entree: These beans are hearty enough to serve as a main dish! As an entree, plan on feeding about 7 to 8 people. 
  • For Saucier Beans: These baked beans are not as saucy as some others. If you like a little more sauce, simply stir in half a cup of beef broth in step 6.

How to Make Loaded Baked Beans

Everything gets browned, layered together, and finished in the oven. Pile it next to a rack of ribs, spoon it alongside a hot dogs, macaroni salad, or serve it straight out of the pot with a big piece of cornbread. However you serve it, this easy recipe is always a win!

  1. Cook the Bacon: Preheat the oven to 350ºF, then add the bacon to a large oven-safe pot or and cook over medium-high heat until crisp, about 4-5 minutes. Remove to a paper towel-lined plate to drain. Reserve 2 tablespoons of the grease in a small dish and discard the rest.
  2. Cook the Beef: Brown and crumble the ground beef in the same pot over medium-high heat until no pink remains, about 7-8 minutes. Drain the grease and reserve the meat with the bacon.
  3. Cook the Sausage: Add the smoked sausage to the pot, then cook over medium heat for 2-3 minutes. Remove from the skillet, then reserve with the bacon and beef. Drain any grease from the sausage.
  4. Sauté the Veggies: Add the reserved bacon grease back to the pot, along with the chopped onion and bell peppers. Cook over medium heat for 3-4 minutes until softened, then add the beef, bacon, and sausage back to the skillet.
  5. Add the Beans and Flavorings: Stir in the baked beans, kidney beans, bbq sauce, brown sugar, Worcestershire, mustard, garlic powder, cayenne, salt, and pepper.
  6. Bake: Once heated through and combined, transfer the pot to the oven and then bake the loaded baked beans uncovered for 40 minutes.
Bacon cooking in a large pot.
Ground beef cooking in a a large pot.
Sausage slices cooking in a large pot.
Veggies cooking in bacon grease in a large pot.
Beans and sauce ingredients added to the pot.
Everything added to the pot and stirred together, ready to go in the oven.

Other Cooking Methods

  • Stovetop Instructions:
    • Instead of baking these beans, you can simmer them on the stovetop for 45 minutes. Just be sure to stir the pot every 5-10 minutes to prevent it from burning on the bottom.
  • Slow Cooker Instructions:
    • To prepare this in the crockpot, follow steps 2-5, adding the cooked, drained meats to a large crockpot. Add the remaining ingredients and stir to combine. Cook on LOW for 4-5 hours, or on HIGH for 2-3 hours.
Print

Loaded Baked Beans

Sweet, smoky loaded baked beans with bacon and a rich, tangy sauce. An easy, hearty side dish perfect for BBQs, potlucks, and family dinners.
Course Dinner, entree, Main Course, main dish, Side Dish
Cuisine American, Amish, Barbeque, Southern
Keyword baked beans, baked beans recipe, easy loaded baked beans, Loaded baked beans, Loaded baked beans recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 570kcal
Author Alyssa Rivers

Ingredients

  • 12 ounces diced bacon I prefer regular cut
  • 1 pound ground beef
  • 14 ounces sliced smoked sausage or Kielbasa sausage
  • 1 cup diced sweet onion
  • 1 cup diced green bell pepper
  • ½ cup diced red bell pepper
  • 1 (28-ounce) can baked beans
  • 1 (15-ounce) can drained and rinsed dark red kidney beans
  • ⅔ cup barbecue sauce
  • ½ cup dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons yellow mustard
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper more or less to taste
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add 12 ounces diced bacon to a large oven-safe pot and cook over medium-high heat until crisp, about 4-5 minutes. Remove to a paper towel-lined plate to drain. Reserve 2 tablespoons of the grease in a small dish and discard the rest.
  • Brown and crumble 1 pound ground beef in the same pot over medium-high heat until no pink remains, about 7-8 minutes. Drain the grease and reserve the meat with the bacon.
  • Add 14 ounces sliced smoked sausage to the pot and cook over medium heat for 2-3 minutes. Remove from the skillet and reserve with the bacon and beef. Drain any grease from the sausage.
  • Add the reserved bacon grease back to the pot, along with 1 cup diced sweet onion, 1 cup diced green bell pepper, and ½ cup diced red bell pepper. Cook over medium heat for 3-4 minutes until softened, then add the beef, bacon, and sausage back to the skillet.
  • Stir in 1 (28-ounce) can baked beans, 1 (15-ounce) can drained and rinsed dark red kidney beans, ⅔ cup barbecue sauce, ½ cup dark brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons yellow mustard, 1 teaspoon garlic powder, ¼ teaspoon cayenne pepper, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
  • Once heated through and combined, transfer the pot to the oven and bake for 40 minutes.

Video

Notes

Leftover Instructions
  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezer: Freeze in an airtight, freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
  • Make Ahead: Prepare the beans up to 24 hours in advance and store covered in the refrigerator until ready to serve.
  • Reheat: Warm on the stovetop over medium heat, stirring occasionally to prevent burning, or microwave in 30–60 second intervals, stirring between, until heated through.

Nutrition

Calories: 570kcal | Carbohydrates: 49g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 1316mg | Potassium: 861mg | Fiber: 8g | Sugar: 19g | Vitamin A: 370IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 5mg
Pot of loaded baked beans with someone lifting a scoop out with a wooden spoon.

More Tasty Ways to Enjoy Beans

]]> https://therecipecritic.com/loaded-baked-beans/feed/ 0 334424 Tuscan Melting Cabbage https://therecipecritic.com/tuscan-melting-cabbage/ https://therecipecritic.com/tuscan-melting-cabbage/#comments Sun, 01 Mar 2026 13:00:00 +0000 https://therecipecritic.com/?p=333127 Groceries are expensive right now, so I’ve been leaning hard on the cheap staples. This melting cabbage with a garlicky…]]>

Groceries are expensive right now, so I’ve been leaning hard on the cheap staples. This melting cabbage with a garlicky cream sauce, sun-dried tomatoes, and Parmesan is easy, budget friendly, and tastes amazing.

Skillet with creamy tuscan melting cabbage all cooked and ready to eat.

Why You’re About to Rethink Cabbage

  • Transforms Basic into Craveable! Roasting brings out natural sweetness and creates crispy edges with a tender center.
  • Pairs with Everything. Serve it with steak, roast chicken, pork, or even on its own for a simple side.
  • Simple but Feels Elevated. Just a few ingredients turn into a side dish that looks impressive without extra work.

Melting Cabbage Ingredients

Overhead shot of labeled ingredients.
  • Cabbage Core: Keep the core on each cabbage wedge; this is what keeps the wedges together.
  • Skillet: Use an oven safe skillet so you can transfer it directly from the stove top to the oven.
  • Broth: Use vegetable broth for a vegetarian version.

Creamy Tuscan Melting Cabbage Recipe

With grocery prices as high as they are, I’m looking into how I can stretch my dollar. Making this creamy Tuscan melting cabbage will do just that!

  1. Prep: Preheat the oven to 375°F. Slice 1 large head of green cabbage into 8 wedges, keeping the core intact on each wedge. Heat a large oven-safe skillet over medium-high heat, then add olive oil. Once the oil is hot, add the cabbage and sear for 2-3 minutes per side. The cabbage should have a nice golden crust. Remove to a plate, then season with salt and black pepper to taste.
  2. Cook Onion & Garlic: To the same skillet, over medium heat, add butter. Once the butter is melted, add diced yellow onion and minced garlic. Cook for 3-4 minutes until the onions begin to soften.
  3. Deglaze Pan: Add chicken broth to the skillet to deglaze, scraping up any brown bits. Add cream cheese and whisk until fully melted and smooth.
  4. Cook Sauce: Add heavy cream, sun dried tomatoes, Italian seasoning, and grated parmesan cheese. Whisk until combined. Let the sauce simmer until it thickens slightly, about 2-3 minutes, then remove from heat.
  5. Melting Cabbage: Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.
  6. Bake: Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake the melting cabbage for an additional 15-20 minutes, until tender and golden.
Cabbage wedges browning in a skillet.
Onions cooking in a skillet.
Broth added to the pan and cream cheese added to that and melted to start the sauce.
Parmesan, sun dried tomatoes, and seasonings added to the skillet.
Cabbage wedges added back to the skillet.
Cabbage wedges ready to be covered and placed in the oven to bake.
Print

Melting Cabbage

Crispy edges, tender centers, and deep roasted flavor. This melting cabbage is the easiest way to make cabbage taste incredible.
Course Side Dish
Cuisine American
Keyword marry me melting cabbage, melting cabbage, melting cabbage in a creamy tuscan sauce, melting cabbage recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 398kcal
Author Alyssa Rivers

Ingredients

  • 1 large head green cabbage
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons butter
  • ½ cup diced yellow onion
  • 3 teaspoons minced garlic about 3 cloves
  • 1 cup chicken broth
  • 4 ounces cream cheese
  • 1 cup heavy cream
  • ½ cup chopped sundried tomatoes
  • 2 teaspoons Italian seasoning
  • ½ cup grated parmesan

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Slice 1 large head green cabbage into 8 wedges, keeping the core intact on each wedge.
  • Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. Once the oil is hot, add the cabbage and sear for 2-3 per side, until the cabbage has a nice golden crust. Remove to a plate and season with salt and pepper to taste.
  • To the same skillet, over medium heat, add 2 tablespoons butter. Once the butter is melted, add ½ cup diced yellow onion and 3 teaspoons minced garlic. Cook for 3-4 minutes until the onions begin to soften.
  • Add 1 cup chicken broth to the skillet to deglaze, scraping up any brown bits. Add 4 ounces cream cheese and whisk until fully melted and smooth.
  • Add 1 cup heavy cream, ½ cup chopped sundried tomatoes, 2 teaspoons Italian seasoning, and ½ cup grated parmesan. Whisk until combined. Let the sauce simmer until it thickens slightly; this will take about 2-3 minutes. Remove from heat.
  • Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.
  • Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake for an additional 15-20 minutes, until tender and golden.

Notes

Storage & Make Ahead Instructions
  • Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave in 30-second intervals, until heated through.
  • Make Ahead: Sear the cabbage and make the sauce in advance. Assemble when ready to bake.

Nutrition

Calories: 398kcal | Carbohydrates: 23g | Protein: 9g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 440mg | Potassium: 788mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1322IU | Vitamin C: 81mg | Calcium: 231mg | Iron: 2mg
Plated tuscan melting cabbage ready to be eaten.

More Cabbage Recipes

]]> https://therecipecritic.com/tuscan-melting-cabbage/feed/ 4 333127 Cheddar Bay Biscuit Bread https://therecipecritic.com/cheddar-bay-biscuit-bread/ https://therecipecritic.com/cheddar-bay-biscuit-bread/#comments Tue, 24 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=333361 If you love my Red Lobster Cheddar Bay Biscuits, this Cheddar Bay Biscuit Bread has the same buttery, garlicky cheddar…]]>

If you love my Red Lobster Cheddar Bay Biscuits, this Cheddar Bay Biscuit Bread has the same buttery, garlicky cheddar flavor, just baked right in a bread pan. Slice it warm and serve it with basically anything. It’s a must-make! Trust me!

Slices of the cheddar bay biscuit bread.

Why You NEED This Recipe in Your Life!

  • Easy, Reliable Loaf: one bowl, one bread pan, no shaping. It bakes up tender with plenty of cheesy bites throughout.
  • Simple Dinner Upgrade! Serve it with soups, chili, pasta, or salads. It’s sturdy enough for dunking and scooping without falling apart.
  • Great Leftovers: This loaf slices, reheats in seconds, and toasts up beautifully. It stays flavorful, buttery, and crisp around the edges.

Cheddar Bay Biscuit Bread Ingredients

Overhead shot of labeled bread ingredients.
  • Cheese: Shred cheddar from a block for the best melt. Pre-shredded doesn’t melt as smoothly in the bread.
  • Buttermilk: Use buttermilk instead of milk for extra tang. You may need 2 to 3 tablespoons more to fully moisten the dough.
  • Butter: If you use salted butter, reduce the added salt to ½ teaspoon
Overhead shot of labeled garlic butter sauce ingredients.

How to Make Cheddar Bay Biscuit Bread

This bread is super moist without being dense or crumbly. It’s easier than making the biscuits, especially since it uses ingredients you already have on hand. SO good, so easy, so quick!

  1. Prep: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk together flour, sugar, baking powder, garlic powder, onion powder, and salt in a large bowl.
  2. Wet Ingredients: Combine milk and the egg.
  3. Combine: Stir the milk mixture into the flour mixture along with the melted unsalted butter until combined.
  4. Mix and Pour: Stir in shredded cheddar cheese, then pour the batter into the prepared baking pan.
  5. Bake: Bake for 35-40 minutes, until baked through, and a toothpick comes out clean from the center of the loaf.
  6. Buttery Topping: Just before the loaf comes out of the oven, stir the salted butter, garlic powder, onion powder, and fresh chopped parsley. Then, brush over the top of the bread as soon as it comes out of the oven. Let the Cheddar Bay Biscuit bread rest for about 10 minutes before removing it from the pan and slicing.
Mixing bowl full of dry ingredients.
Bowl of milk and egg whisked together.
Wet and dry ingredients mixed together.
Cheese stirred into the batter.
Cheddar bay biscuit bread batter added to the loaf pan.
Garlic butter mixture stirred together.

Alyssa’s Pro Tip

Variation Tip: For a little heat, add a pinch of cayenne to the cheddar bay bread batter. For even more flavor, stir Italian seasoning into the garlic butter glaze.

Overhead shot of the cheddar bay biscuit bread loaf baked and cooking on a wire rack.
Print

Cheddar Bay Biscuit Bread

Cheddar Bay Biscuit Bread is a buttery, garlicky cheddar loaf inspired by the famous Red Lobster biscuits.
Course Bread, Side Dish
Cuisine American
Keyword cheddar bay biscuit bread, cheddar bay biscuit bread recipe, cheddar bay biscuits, copycat cheddar bay biscuits, red lobster cheddar bay biscuit bread, red lobster cheddar bay biscuits recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 490kcal
Author Alyssa Rivers

Equipment

  • 1 9 x 5-inch loaf pan

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • 1 cup milk
  • 1 large egg
  • ¼ cup melted unsalted butter
  • 2 cups shredded cheddar cheese

Garlic Butter Topping

  • ¼ cup melted salted butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 tablespoon fresh chopped parsley

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.
  • Whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons garlic powder, ½ teaspoon onion powder, and ¾ teaspoon salt in a large bowl.
  • Combine 1 cup milk and 1 large egg, then stir the milk mixture into the flour mixture along with ¼ cup melted unsalted butter until combined.
  • Stir in 2 cups shredded cheddar cheese, then pour the batter into the prepared baking pan.
  • Bake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you'd like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.
  • Just before the loaf comes out of the oven, stir together ¼ cup melted salted butter, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 tablespoon fresh chopped parsley.
  • Brush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing.

Video

Notes

Storage and Reheating Instructions
  • Room Temperature: Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.
  • Reheat: Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350°F for 5 to 10 minutes.
  • Freeze: Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 490kcal | Carbohydrates: 38g | Protein: 16g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 840mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1018IU | Vitamin C: 1mg | Calcium: 452mg | Iron: 2mg
Cheddar bay biscuit bread loaf cut in half on a cooling rack.

What to Make For Dinner With The Bread

]]> https://therecipecritic.com/cheddar-bay-biscuit-bread/feed/ 6 333361 Irish Champ Potatoes https://therecipecritic.com/irish-champ-potatoes/ https://therecipecritic.com/irish-champ-potatoes/#comments Wed, 18 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=332861 Irish champ potatoes are mashed potatoes done right. Fluffy spuds meet warm onion kissed milk and a generous melt of…]]>

Irish champ potatoes are mashed potatoes done right. Fluffy spuds meet warm onion kissed milk and a generous melt of Irish butter for a side that’s simple, rustic, and seriously so good!

Bowl of Irish champ potatoes, with melted butter and slat and pepper.

Why These Potatoes Steal the Show

  • Secret Step! I soak the green onions in warm milk first, then mash it all into the potatoes for the best onion flavor and an extra creamy texture.
  • Simple, Classic Ingredients: All you need are a handful of basics for a cozy, traditional Irish side.
  • Perfect With Hearty Mains: These are SO good with corned beef, sausages, roast chicken, or any tasty meat-and-gravy dinner.

Ingredients for Irish Champ Potatoes

Overhead shot of labeled Irish champ potatoes ingredients.
  • Potatoes: Use starchy potatoes to get the perfect fluffy texture! I used Yukon Gold potatoes, but Russets have a lighter, more airy texture.
  • Salted Water: Boil the potatoes in salted water to enhance the flavor early on. Potatoes require a lot of salt to taste their best.
  • Butter: I used Kerrygold Irish butter, but you can use regular unsalted butter! I highly recommend using Irish butter, because it truly takes these potatoes to the next level!
  • Milk: Use a high-fat milk, like whole milk, to add creaminess! Half-and-half is also a great option. Hot milk is the key to mashing success!

How to Make Irish Champ Potatoes

This traditional Irish champ recipe comes together in just a few simple steps. Warm, buttery goodness, and full of flavor, it’s an easy recipe that delivers big comfort with minimal effort. Let’s get started!

  1. Heat Milk and Green Onions: In a medium sized saucepan, combine the milk and minced green onions. Over low heat, bring the mixture to a boil. Then, remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
  2. Boil and Drain Potatoes: Peel and quarter the potatoes. Add them to a large pot of salted water and boil for 10-15 minutes, until fork tender. Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. 
  3. Mash: Pour ½ cup of the green onion mixture over the potatoes. Mash the potatoes with a potato masher until smooth and creamy. Add more milk as needed to reach the desired consistency.
  4. Add Butter and Season: Add the extra butter and stir to melt. Season Irish champ potatoes with salt and pepper to taste, and enjoy!
Green onions soaking in warm milk.
Potatoes peeled and cut up and ready to cook in boiling water.
Someone pouring the onion infused milk into the boiled potatoes.
Butter, salt, and pepper added to the mashed potatoes.

Alyssa’s Pro Tip

Don’t overmix the potatoes! Or they’ll turn gummy. I get the best texture when I mash by hand. If you prefer an electric hand mixer, use it briefly and stop as soon as they’re smooth.

Print

Irish Champ Potatoes

Irish Champ Potatoes are ultra creamy mashed potatoes with buttery green onions in every bite. Cozy, simple, and perfect with anything you’re serving.
Course Side Dish
Cuisine Irish
Keyword champ, Irish champ potatoes recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 340kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds Yukon gold potatoes or russet
  • ¾ cup whole milk
  • ⅓ cup minced green onions green parts only
  • ⅓ cup unsalted Irish butter or unsalted butter
  • salt and pepper to taste

Instructions

  • In a medium-sized saucepan, combine ¾ cup whole milk and ⅓ cup minced green onions. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
  • Peel and quarter 2 pounds Yukon gold potatoes. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.
  • Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes.
  • Pour ½ cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.
  • Add ⅓ cup unsalted Irish butter and stir to melt. Season with salt and pepper to taste and enjoy!

Notes

Storage and Reheating Instructions
  • Fridge: Store the cooled potatoes in an airtight container in the fridge for 3-5 days.
  • Reheat: Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.
  • Freezer: Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 340kcal | Carbohydrates: 42g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 154mg | Potassium: 1051mg | Fiber: 5g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg
Irish champ potatoes in a saucepan with a wooden spoon.

More Tasty Sides You’ll Love

Here are more easy side dish recipes to try next. Simple, tasty, and great with any meal.

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