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!

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!

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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 minutes

Refrigerate time 2 hours hours

Total Time 2 hours hours 20 minutes 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

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!

Side Dishes

World’s Best Baked Beans

1 hour 15 minutes

Side Dishes

Classic Potato Salad Recipe

30 minutes

Salads

California Spaghetti Salad

3 hours 15 minutes

Salads

Pineapple Fluff

40 minutes

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.

Ingredients for Loaded Baked Beans

• 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.

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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 minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes 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

More Tasty Ways to Enjoy Beans

Dinner

Red Beans and Rice

1 hour

Recipe Skill Levels

Charro Beans

35 minutes

Side Dishes

Amazing Cowboy Beans

55 minutes

Side Dishes

Easy Cuban Black Beans

25 minutes

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.

Melting Cabbage 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.

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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 minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes 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

More Cabbage Recipes

Dinner

Cabbage Steaks

35 minutes

Soup

Detox Cabbage Soup

30 minutes

Dinner

Stuffed Cabbage Rolls

1 hour 35 minutes

Side Dishes

Fried Cabbage

25 minutes

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!

Ingredients for Irish Champ Potatoes

• 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!

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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 minutes

Cook Time 15 minutes minutes

Total Time 30 minutes 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

More Tasty Sides You’ll Love

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

Side Dishes

The Best Funeral Potatoes

1 hour 28 minutes

Side Dishes

Roasted Parmesan Garlic Zucchini Spears

25 minutes

Side Dishes

5 Ingredient Corn Casserole

50 minutes

Side Dishes

Easy Potato Stacks

1 hour 10 minutes

This crockpot chicken marsala brings restaurant-style flavor straight to your slow cooker. Tender chicken, mushrooms, and a rich, savory sauce come together for an effortless dinner you’ll want on repeat.

Crockpot Chicken Marsala Ingredients

• Chicken: Aim for 1-inch thickness for even cooking. If thick, slice in half lengthwise or gently pound thinner.
• Searing chicken: You can skip this step, but it adds a lot of flavor and gives the chicken a better color.
• Creamy: If you want a creamy sauce, add a splash of cream at the end.
• Mushrooms: Use cremini or baby bella mushrooms for the best flavor.

How to Make Crockpot Chicken Marsala

This crock pot chicken marsala recipe is hands-off cooking at its best! A quick sear and the slow cooker takes over, turning the chicken tender and the sauce rich. Pair with your favorite sides for an easy weeknight winner!

1. Sear: Heat olive oil in a large skillet over medium-high heat, then season the chicken with salt and pepper. Add chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
2. Combine and Cook: To the crockpot, add diced shallot, minced garlic, Marsala wine, chicken broth, and sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. When the chicken’s internal temperature reaches 165°F, transfer it to a plate and cover to keep warm.
3. Cornstarch Slurry and Cook: In a small bowl, whisk the cold water and cornstarch to make a slurry, then pour it into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened.
4. Serve: Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve crockpot chicken marsala over pasta or potatoes, then garnish with fresh parsley.

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Crockpot Chicken Marsala

This easy crockpot chicken marsala combines tender chicken, mushrooms, and a rich marsala sauce for a dinner that’s simple, cozy, and repeat-worthy.

Course Dinner, Main Course

Cuisine Italian American

Keyword crockpot chicken marsala, crockpot chicken marsala recipe, slow cooker chicken marsala

Prep Time 15 minutes minutes

Cook Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 4 servings

Calories 326kcal

Author Alyssa Rivers

Ingredients

• 4 boneless skinless chicken breasts about 2 pounds
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 medium finely diced shallot or ½ small yellow onion
• 3 teaspoons minced garlic about 3 cloves
• 1 cup Marsala wine dry or cooking wine
• 1 cup chicken broth
• 8 ounces sliced mushrooms about 1 ½ cups
• 2 tablespoons cold water
• 2 tablespoons cornstarch
• fresh parsley as garnish

Instructions

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon pepper. Add the chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
• To the crockpot, add 1 medium finely diced shallot, 3 teaspoons minced garlic, 1 cup Marsala wine, 1 cup chicken broth, and 8 ounces sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The internal temperature of the chicken should reach 165 degrees. Remove the chicken to a plate and cover to keep warm.
• In a small bowl, whisk together 2 tablespoons cold water and 2 tablespoons cornstarch to make a slurry.
• Pour the slurry into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened. Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve over pasta or potatoes and top with fresh parsley as a garnish.

Video

Notes

Storage & Reheating Instructions

• Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet over low heat until heated through.
• Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition

Calories: 326kcal | Carbohydrates: 16g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 941mg | Potassium: 698mg | Fiber: 1g | Sugar: 7g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

More Easy Slow Cooker Chicken Recipes

Dinner

Slow Cooker Cashew Chicken

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Dinner

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Dinner

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Dinner

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Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe is it. It’s fast, saucy, and I give you just enough tips to make it work on a busy night!

Pepper Steak Ingredients

• Steak: You don’t have to use flank steak; you could use sirloin, round, or skirt steak.
• Bell Pepper: Use your favorite color of bell peppers or add some of your favorite vegetables.

How to Make Pepper Steak Stir-Fry

This simple pepper steak recipe is sure to become part of your dinner rotation. You get good protein, veggies, and this dish is ready in 30 minutes! I like serving it with rice and some garlic edamame!

1. Cook Peppers: In a medium-sized skillet or wok over medium-high heat, add oil. Add red bell pepper and green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
2. Cook Steak: Turn the heat to high and add sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
3. Make Sauce: In a small bowl, whisk minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch.
4. Combine: Add the cooked peppers back to the skillet, then pour in the sauce mixture. Continue to cook for 1-2 minutes until the sauce starts to thicken. Garnish with green onions, if desired, then serve pepper steak over rice. 

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Pepper Steak

An easy pepper steak made with tender beef, crisp peppers, and a savory sauce you’ll want over everything.

Course Main Course

Cuisine Chinese

Keyword pepper steak, pepper steak stir fry, pepper steak stir fry recipe, steak stir fry

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 407kcal

Author Alyssa Rivers

Ingredients

Peppers and Steak

• 2 tablespoons vegetable oil
• 1 chopped red bell pepper cut into 1 inch cubes or strips
• 1 chopped green bell pepper cut into 1 inch cubes or strips
• 1 ½ pounds sliced flank steak sliced in strips against the grain

Sauce

• 3 cloves minced garlic
• ¼ cup packed brown sugar packed
• ½ cup soy sauce low-sodium
• 2 teaspoons sesame oil
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch

Instructions

• In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
• Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
• In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
• Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice. 

Video

Notes

Storage & Reheating Instructions

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Reheating: Reheat in the microwave or on the stovetop until heated through.
• Freezer: Freeze leftovers in a freezer-safe airtight container for up to 3 months.

Nutrition

Calories: 407kcal | Carbohydrates: 21g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 1717mg | Potassium: 790mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1042IU | Vitamin C: 63mg | Calcium: 63mg | Iron: 4mg

Sides to Go with Your Pepper Steak

Easy

20-Minute Vegetable Lo Mein

20 minutes

Appetizers

Crab Rangoon

50 minutes

Side Dishes

Garlic Butter String Beans

25 minutes

Recipe Skill Levels

Bao Buns

2 hours

If your family is hungry now and you don’t have time to soak beans or babysit the stove, this red beans and rice is for you. It is quick, cozy, and made with canned beans and smoky sausage. It’s great to serve for a fun Mardi Gras celebration!

Red Beans and Rice Ingredients

• Red beans vs. kidney beans: Red beans are smaller and creamier. Red kidney beans work fine if that’s what you have.
• Adjust the heat: Use mild andouille sausage and skip the cayenne for less spice. Kielbasa is a great substitute if andouille isn’t available.
• Mash for creaminess: Mash some beans directly in the pot at the end, or remove about 1 cup, mash, and stir back in.
• No Soaking Required! My recipe uses canned beans for speed and convenience. Flavor doesn’t suffer.

How to Make Red Beans and Rice

This red beans and rice recipe is my go-to for cozy comfort. It’s best served with a side of warm cornbread drizzled in honey butter! It’s the perfect sweet contrast to the savory beans!

1. Cook Rice: In a large saucepan, cook uncooked long-grain white rice according to package directions. Remove from heat, keeping the rice covered, and set aside.
2. Brown Sausage: Heat olive oil over medium heat in a large sauté pan or Dutch oven. Add the sliced andouille sausage and cook until it starts to brown.
3. Add Veggies & Seasonings: Add diced onion, diced green bell pepper, and diced celery stalks, then cook for about 5-6 minutes, until the veggies are just starting to get tender. Add in minced garlic, Cajun seasoning, cayenne, and dried thyme. Stir to combine. Allow this to cook for about 30 seconds to 1 minute until fragrant.
4. Cook: Pour in chicken broth, red beans, and bay leaf. Add salt and pepper to taste. Bring to a boil, then cover, and reduce the heat to low and cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally. Using a wooden spoon, gently mash the beans to help thicken. Serve over rice and garnish with fresh chopped parsley. 

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Red Beans and Rice

My red beans and rice recipe is simple, hearty, and full of classic flavor without the extra work.

Course Dinner

Cuisine American, creole

Keyword easy red beans and rice, red beans and rice, red beans and rice recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 Servings

Calories 729kcal

Author Alyssa Rivers

Ingredients

• 2 cups uncooked long-grain white rice I used Jasmine
• 1 tablespoon olive oil
• 12 ounces sliced andouille sausage
• 1 small diced onion
• 1 diced green bell pepper
• 2 diced celery stalks
• 3 cloves minced garlic
• 1 ½ teaspoons Cajun seasoning
• 3 cups chicken broth
• 3 (15.5-ounce) cans red beans drained and rinsed
• ½ teaspoon cayenne
• ½ teaspoon dried thyme
• salt and pepper to taste
• 1 bay leaf
• fresh chopped parsley for garnish

Instructions

• In a large saucepan of 3 cups of water, cook 2 cups uncooked long-grain white rice according to package directions. Remove from heat, keeping rice covered, and set aside.
• Heat 1 tablespoon olive oil over medium heat in a large sauté pan or Dutch oven. Add in 12 ounces sliced andouille sausage and cook until the sausage starts to get some color.
• Add 1 small diced onion, 1 diced green bell pepper, and 2 diced celery stalks. Allow this to cook for about 5-6 minutes, until the veggies are just starting to get tender. 
• Add in 3 cloves minced garlic, 1 ½ teaspoons Cajun seasoning, ½ teaspoon cayenne, and ½ teaspoon dried thyme. Stir to combine and allow this to cook for about 30 seconds to 1 minute until fragrant.
• Pour in 3 cups chicken broth, 3 (15.5-ounce) cans red beans, and 1 bay leaf. Add salt and pepper to taste.
• Bring to a boil, cover, and reduce the heat to low. Cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally. Using a wooden spoon, gently mash the beans to help thicken.
• Serve over rice and garnish with fresh chopped parsley. 

Video

Notes

Leftover Instructions

• Fridge: Let the red beans and rice cool completely. Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze the red beans only (without rice) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop until warmed through.

Nutrition

Calories: 729kcal | Carbohydrates: 104g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 908mg | Potassium: 1248mg | Fiber: 18g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 8mg

Southern Desserts

If you’re looking for the perfect southern dessert to go with these red beans and rice, I’ve got you covered! Create a full Mardi Gras spread with beignets, King Cake, and Jambalaya.

Desserts

Old Fashioned Peach Cobbler

1 hour 20 minutes

Desserts

Best Ever Pecan Pie Bars

50 minutes

Desserts

Chess Pie

1 hour 10 minutes

Desserts

Magnolia Bakery Banana Pudding

8 hours 15 minutes

Shipwreck stew is a one-pot dinner that keeps things simple and affordable. Ground beef, tender potatoes, and everyday vegetables cook together in a rich tomato broth. It makes a cozy, filling meal without extra dishes or extra cost.

Ingredients for Shipwreck Stew

• Other Veggies: This stew is perfect for using what you have. Fresh, frozen, or canned veggies all work, so swap in what’s on hand.
• Quantity: This makes a ton of stew! Make sure to use a large pot, so it all fits! Feel free to half this recipe as well.

How to Make Shipwreck Stew

This is the kind of stew that doesn’t need a lot of explaining. Everything goes into the pot, the flavors mingle, and suddenly your kitchen smells incredible. It’s the kind of one-pot meal that brings everyone back for seconds.

1. Cook: In a large pot, over medium-high heat, cook and crumble ground beef until no longer pink. Then add the diced onion, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften.
2. Add Seasonings: Season the beef and vegetables with Italian seasoning, garlic powder, salt, and pepper.
3. Add the Mix-ins: Then add diced tomatoes, corn, kidney beans, green beans, beef broth, condensed tomato soup, and potatoes.
4. Simmer and Serve: Bring the stew to a boil, then reduce the heat to low and simmer. Stir occasionally, until the potatoes are tender, about 30 minutes. Season Shipwreck Stew with additional salt and pepper to taste, then serve.

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Shipwreck Stew

A simple one-pot stew made with ground beef, potatoes, and pantry veggies simmered in a tomato broth.

Course Dinner, main dish

Cuisine American

Keyword shipwreck stew, shipwreck stew recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 219kcal

Author Alyssa Rivers

Equipment

• 1 Large Pot or Dutch Oven

Ingredients

• 2 pounds lean ground beef
• 4 large diced carrots about 2 cups
• 1 cup diced onion about ½ a large onion
• 2 ribs diced celery about 1 cup
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 (14.5-ounce) cans diced tomatoes not drained
• 2 (14.5-ounce) cans corn drained
• 2 (14.5-ounce) cans kidney beans drained and rinsed
• 1 (14.5-ounce) can green beans drained
• 2 cups beef broth
• 1 (10.75-ounce) can condensed tomato soup
• 4 peeled and cubed russet potatoes about 3 cups

Instructions

• In a large pot, over medium heat, cook and crumble 2 pounds lean ground beef until no longer pink. To the pot add, 1 cup diced onion, 4 large diced carrots, and 2 ribs diced celery. Cook for 4-5 minutes until the vegetables begin to soften.
• Season the beef and vegetables with 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons salt, and 1 teaspoon pepper.
• To the pot, add 2 (14.5-ounce) cans diced tomatoes, 2 (14.5-ounce) cans corn, 2 (14.5-ounce) cans kidney beans, 1 (14.5-ounce) can green beans, 2 cups beef broth, 1 (10.75-ounce) can condensed tomato soup, and 4 peeled and cubed russet potatoes
• Bring the stew to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 30 minutes. Season with additional salt and pepper to taste if needed and serve.

Video

Notes

Storage Instructions

• Fridge: Store in an airtight container in the fridge for up to 5 days.
• Reheat: Reheat in the microwave or on the stovetop until heated through.
• Freezer: You can freeze this soup, although potatoes tend to become mushy if frozen and reheated. For best results, freeze (without the potatoes) in a freezer-safe airtight container for up to 3 months. When ready to use, thaw in the fridge overnight. You can add canned or freshly cooked potatoes when reheating. 

Nutrition

Calories: 219kcal | Carbohydrates: 21g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 736mg | Potassium: 850mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4860IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 3mg

More Cozy Stew Recipes

Dinner

Texas Cowboy Stew

1 hour 30 minutes

Soup

Bean Stew

45 minutes

Soup

One-Pot Chicken Stew

1 hour 40 minutes

Dinner

Guinness Beef Stew

1 hour 45 minutes

If you love my minestrone soup even a little, you have to try this minestrone casserole. It takes the cozy, veggie packed soup you already love and turns it into a hearty, cheesy pasta bake. It feels like weeknight dinner perfection.

Ingredients For Minestrone Casserole

• Onions: White or yellow are classic, but shallots or red onions work if you want a milder flavor.
• Extra veggies: Try mushrooms, bell peppers, or a handful of spinach or kale.
• Bean swaps: Cannellini, navy, pinto, or garbanzo beans all work. Drain and rinse.
• Add protein: Brown and crumble 1 pound ground beef or Italian sausage before adding veggies.
• Pasta shape: Any short pasta can replace the small shells.
• Green beans: Frozen or canned and drained, work just fine if you do not have fresh.

How to Make Minestrone Casserole

1. Prep & Boil: Preheat the oven to 350°F and lightly spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside. Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain and set aside. If you like firmer pasta, cook it a few minutes less, since it will continue cooking in the oven.
2. Sauté: Heat a large skillet over medium high heat with olive oil. Add the onion, carrots, and celery, then cook until the onion is softened and translucent.
3. Add: Stir in the garlic and zucchini and cook briefly until fragrant.
4. Combine: Add the green beans, beans, diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and pepper. Stir well, and remove from the heat.
5. Stir: Fold in the cooked pasta and Parmesan cheese, then transfer everything to the prepared baking dish.
6. Bake: Top with mozzarella cheese and cover with foil. Bake until heated through, then uncover and continue baking until the cheese is melted, browned, and bubbly. Remove baked minestrone casserole from the oven, garnish with fresh parsley if desired, and serve warm.

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Minestrone Casserole

This hearty minestrone casserole turns the classic soup into a comforting, cheesy pasta bake.

Course Dinner, entee, Main Course, main dish

Cuisine American, Italian, Italian American

Keyword Easy Minestrone Casserole, minestrone bake, Minestrone Casserole, Minestrone Casserole Recipe, Vegetarian casserole, vegetarian dinner, vegetarian pasta

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 428kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking dish

Ingredients

• 3 cups small shell pasta or other short pasta
• 2 tablespoons olive oil
• 1 cup diced onion about half a large onion
• ½ cup diced carrots about 1 medium carrot
• ½ cup diced celery about 1 large stalk
• 1 tablespoon minced garlic about 3 cloves
• 1 ½-2 cups sliced zucchini about 1 large zucchini, cut in half lengthwise and sliced ¼-inch thick
• 1 cup chopped fresh green beans 1-inch pieces
• 1 (15-ounce) can red kidney beans drained and rinsed
• 1 (15-ounce) can navy beans drained and rinsed
• 1 (15-ounce) can diced tomatoes not drained
• 1 (8-ounce) can tomato sauce
• 3 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• chopped fresh parsley optional garnish

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside.
• Bring a large pot of salted water to a rolling boil over high heat, and add 3 cups small shell pasta. Cook as directed on the package for al dente, then drain and set aside. If you prefer more bite to your pasta, I recommend cooking it a few minutes less than called for, since it will continue to cook in the oven.
• Heat a large 14-inch skillet over medium-high heat, then add 2 tablespoons olive oil. Add 1 cup diced onion, ½ cup diced carrots, and ½ cup diced celery to the skillet and cook for 2-3 minutes, until the onion is translucent.
• Add 1 tablespoon minced garlic and 1 ½-2 cups sliced zucchini, then cook for 2 minutes.
• Add 1 cup chopped fresh green beans, 1 (15-ounce) can red kidney beans, 1 (15-ounce) can navy beans, 1 (15-ounce) can diced tomatoes, 1 (8-ounce) can tomato sauce, 3 tablespoons tomato paste, 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon ground black pepper to the skillet and stir to combine.
• Remove from the heat and stir in the reserved pasta and ½ cup grated Parmesan cheese. Transfer to the prepared baking dish.
• Sprinkle 2 cups shredded mozzarella cheese evenly over the top and cover with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese on top is melted, browned, and bubbling.
• Remove the casserole from the oven and garnish with chopped fresh parsley before serving.

Video

Notes

Storing Leftovers & Make Ahead Instructions (24 HR or Freezer Meal) 

• Fridge: Store leftovers in an airtight container for up to 7 days. Reheat covered at 350°F for 20–25 minutes, or microwave in 30-second intervals until heated through to 165°F.
• Make Ahead or Freezer Meal Instructions: Assemble through step 7 and let cool completely. Cover tightly and refrigerate up to 24 hours or freeze up to 3 months. Bake as directed, adding about 15 minutes if refrigerated, or 25–30 minutes if frozen, then uncover and bake until bubbly and the center reaches 165°F.

Nutrition

Calories: 428kcal | Carbohydrates: 58g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 1224mg | Potassium: 826mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2036IU | Vitamin C: 17mg | Calcium: 297mg | Iron: 4mg

More Hearty Casserole Recipes To Try

If you love this hearty, veggie packed minestrone casserole, you are going to love these other recipes!

Dinner

Zuppa Toscana Casserole

1 hour 50 minutes

Recipe Skill Levels

Cabbage Roll Casserole

40 minutes

Dinner

Stuffed Pepper Casserole

1 hour 20 minutes

Dinner

Taco Rice Casserole

35 minutes

You don’t need fancy ingredients to make something great, and this fried cabbage proves that! Bacon, cabbage, a little seasoning, and a hot skillet. That’s it. And it works every single time.

Fried Cabbage Ingredients

• Cabbage: Chop the cabbage into bite-sized pieces.
• Bacon: Frying the bacon first adds flavor to the cabbage!
• Granulated Sugar: A hint of sugar helps to balance the flavors and cut through any bitterness from the cabbage.
• Want a Little Heat? Add some red pepper flakes!

How to Make Fried Cabbage

This recipe comes together fast with just a few basic steps. Everything cooks in one skillet, making prep and cleanup nice and simple. I love using cabbage because it is cheap and naturally high in fiber. For another one-pan cabbage dish, make my Tuscan Melting Cabbage next.

1. Cook the Bacon: In a large skillet, add the diced bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Drain off most of the bacon grease, but leave about 2 tablespoons in the skillet to cook the onion and cabbage.
2. Cook the Onion and Cabbage: Add the sliced onion and cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
3. Season: Add granulated sugar, kosher salt, and black pepper, then cook for 2 minutes.
4. Serve: Add the cooked bacon back to the skillet, stir to combine, then serve the fried cabbage warm and enjoy!

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Southern Fried Cabbage

This one-pan fried cabbage is rich, savory, and slightly sweet. The bacon adds depth, the cabbage cooks down tender, and it’s ready in under 30 minutes.

Course Side Dish

Cuisine American

Keyword bacon fried cabbage, fried cabbage, fried cabbage recipe, southern fried cabbage

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 174kcal

Author Alyssa Rivers

Ingredients

• 6 slices diced thick-cut bacon
• ½ medium sliced yellow onion
• 6 cups chopped green cabbage
• 1 teaspoon granulated sugar
• ½ teaspoon kosher salt or more to taste
• ¼ teaspoon freshly ground black pepper or more to taste

Instructions

• In a large skillet, add 6 slices diced thick-cut bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Remove most of the bacon grease from the skillet, but leave 2 tablespoons of bacon grease to cook the onion and cabbage.
• Add ½ medium sliced yellow onion and 6 cups chopped green cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
• Season with 1 teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper, and cook for 2 minutes.
• Add the cooked bacon back to the skillet and stir to combine. Serve warm and enjoy!

Notes

Storage & Reheating Instructions

• In the Refrigerator: Store any cooled leftovers in an airtight container. They will keep for up to 4 days in the fridge.
• Reheating: To keep your cabbage from becoming soggy, I recommend reheating it over the stove on medium heat until warmed through.

Nutrition

Calories: 174kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 445mg | Potassium: 205mg | Fiber: 2g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg

More Cabbage Recipes

Cabbage is one of those veggies that goes a long way. It’s cheap, easy to cook, and works in so many meals! Here are a few more cabbage recipes to try next.

Recipe Skill Levels

Cabbage Roll Casserole

40 minutes

Dinner

Hungarian Cabbage Rolls

2 hours

Soup

Best Ever Beef and Cabbage Soup

1 hour 15 minutes

Side Dishes

Red Cabbage Slaw

5 minutes