Easy 7 Ingredient Honey Bacon Potatoes is a new favorite side dish in my household. My husband loves red potatoes, and they have definitely become my go-to potato over the years. 

I wanted something new, different, and interesting. Which is where the inspiration for this recipe came from. This side dish recipe has earned a place in our normal meal rotation because it is not only simple, it is delicious. 

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Have you tried these Easy 7 Ingredient Honey Bacon Potatoes? Come on in and let me tell you about it! 

Easy 7 Ingredient Honey Bacon Potatoes Ingredients 

Potatoes, red, 4, diced into cubes 

Garlic Paste, 1 teaspoon, or 1-2 garlic cloves 

Bacon, 4-6 strips 

Honey, 2 tablespoons 

Olive Oil, 2 tablespoons 

Salt and Pepper, to taste 

Parsley, to garnish, if desired 

Easy 7 Ingredient Honey Bacon Potatoes Directions 

Preheat the oven to 400 degrees. 

Put the bacon on a baking sheet and cook as the oven heats up. Once the oven is up to temperature, start checking your bacon, and continue cooking until it has reached your desired level of doneness and crispy. Once the bacon is done, set it aside to drain and cool before chopping. 

Dice the potatoes into cubes. 

In a mixing bowl, combine the honey, olive oil, salt and pepper, and garlic. Note that if you don’t have fresh garlic or garlic paste, use minced garlic and grind it in a spice grinder and you’ll do just fine. Whisk it all together until combined. 

Once the potatoes are chopped, add them into the mixing bowl, and toss to coat. 

Spray a baking dish with a non-stick spray. Add the potatoes into the baking dish, being careful not to move them around too much, or else they will end up sticking. 

Bake potatoes at 400 degrees for 30 minutes, or until fork-tender. This means that the potatoes are soft, but not falling apart when a fork is inserted into the middle. 

Turn the oven setting to broil, and broil for an additional 10 minutes, or until you see the tops and edges of the potatoes starting to brown and become crispy. 

Once the oven is on the broil setting, chop up the bacon into bite size pieces. 

Once the potatoes are done, transfer to a serving dish, mix the bacon in, to be coated in the sauce, garnish with parsley if desired, and serve. 

Recipe Notes 

These potatoes can be stored in the refrigerator in an air-tight container for up to 4 days. To reheat, you can use the microwave, add a tablespoon of oil to a frying pan and reheat over medium heat until warmed through, or use the oven at 400 degrees for 10 minutes. 

You can use any type of potato that you want. I am a big fan of reds, and that is my preference for this recipe. Potatoes can be peeled or not, my preference is to leave the skin on. 

Why I Love This Recipe 

I love this recipe because it is a twist on the basic roasted red potato recipe, and keeps things interesting. It is a delightful combination of sweet and savory with honey and bacon. 

It is also really easy to make, with limited ingredients and minimal preparation, it is the perfect easy weeknight meal side dish. 

Because it has limited ingredients and limited work to make it, anyone of any skill level can make this recipe. Simple recipes that are not only interesting, but delicious, are the best recipes in my opinion. This makes the homemaker in me very happy too. 

Discussion 

Have you tried these Easy 7 Ingredient Honey Bacon Potatoes? Are you a fan? Let me know your thoughts in the comments! 

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Easy Apple Cranberry Coleslaw is a new favorite in my household. In fact, my husband, Nathan, will eat this one! Yes, it is a husband-approved recipe! He dislikes my traditional coleslaw recipe, but raves about this one. 

I had originally made it when we went to visit his parents and I made everyone dinner, and it was definitely a hit. I was really impressed that my husband ate his, and even went back for seconds. That means something! Everyone enjoyed it, and I was very happy. 

This is a recipe that can be made at any time of the year, and would make a great addition around the holidays. Nathan commented that it would be great in addition to my cranberry sauce around thanksgiving. But it would be amazing at any time, like barbecues, or tailgate parties, or even just dinner with the family on a busy weeknight as a side dish. 

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Have you tried this easy apple cranberry coleslaw yet? Come on in and let me tell you about it! 

Easy Apple Cranberry Coleslaw Ingredients 

Coleslaw mix, 1 14 ounce bag 

Apple, Granny Smith, 1 large, diced 

Cranberries, dried, ½ cup 

Walnuts, chopped, ½ cup 

Green onions, 4, sliced 

Dressing 

Mayonnaise, ½ cup 

Greek Yogurt, ¾ cup 

Honey, 6 tablespoons 

Ginger, ground, ¾ tablespoon 

Easy Apple Cranberry Coleslaw Directions 

In a mixing bowl, combine all the dressing ingredients and whisk together until it turns into a sauce/dressing. 

Add in the coleslaw mix and stir until it is evenly coated. 

For best results, chill in the refrigerator for an hour before serving. 

Recipe Notes 

I used Granny Smith apples because that is my preference, but you can certainly use any kind of apple that you enjoy. Feel free to change it up to fit your own preference. I’ve heard others using golden delicious and loving it. 

This dish can be served immediately after making it, but I like to let mine chill in the refrigerator while I’m working on the rest of dinner. The flavors have time to come together better when you give it some time to just chill and relax in the refrigerator. 

If you don’t have greek yogurt, you can use sour cream. I don’t recommend skipping this and substituting all mayonnaise though. One of the things I love about this recipe is the tang and sour note that the greek yogurt (or sour cream) provides. It isn’t quite the same with strictly mayonnaise. 

Why I Love This Recipe 

I love the combination of apples and cranberries together. It is like peanut butter and jelly. It just goes together. 

The textures in this coleslaw are amazing. With the cranberries, apples, and walnuts in it, I get a different texture in every bite. That creates a craveability because the texture differences keep it interesting. Every bite is different! 

The yogurt gives it a great tang as well. My husband hates mayonnaise, which is a huge part of the reason he doesn’t eat coleslaw in general. They are always mayonnaise-heavy recipes. I made this with more yogurt than mayonnaise for the tang, and to make sure it didn’t just taste like mayonnaise. Which he made it a point to note this is why he enjoyed it. If you have picky eaters who don’t like coleslaw normally, I recommend having them try this one out and see if it makes a difference. 

This recipe was a huge hit with the entire family. I’m never sure about making brand new recipes for my in-laws, as it may be a disaster. But everyone enjoyed it, and that made me very happy. 

I paired this recipe with apricot baked chicken, mashed potatoes, and parmesan roasted asparagus, for a great well-rounded weeknight meal for the family, and there were very few leftovers! 

Discussion 

Have you tried this easy apple cranberry coleslaw yourself? Are you a fan? Did you make any substitutions? Let me know your thoughts in the comments! 

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Garlic roasted potatoes are a new favorite side dish in my house, and have made a place in our normal meal rotations. 

Nathan loves them for the super crispy texture that comes from roasting them in the oven, almost like fried potatoes. They have a crispy outside and are tender on the inside. I love them because they are so easy to prepare and make, requiring very minimal effort. 

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Have you tried these garlic roasted potatoes? Come on in and let me tell you about it! 

Garlic Roasted Potatoes Ingredients 

Potatoes I typically use red potatoes for any recipe where I roast them in the oven. I’ve also used fingerling potatoes and sliced them thin, almost like potato chips and loved them in this recipe. Use whatever you have at home though, as it’ll work just fine. Russets are great for this. 

Olive oil, 2 tablespoons 

Salt, 1 teaspoon 

Ancho Chili Powder, 1 teaspoon you can substitute smoked paprika for the ancho if that’s what you have in the pantry. 

Black Pepper, 1 teaspoon I like black pepper, but if you don’t enjoy it as much, cut the amount back to ½ a teaspoon. 

Garlic, 4 cloves, minced fine 

Parsley, ¼ teaspoon

Thyme, ½ teaspoon 

Garlic Roasted Potatoes Directions 

Preheat the oven to 400 degrees. 

Lightly spray a baking sheet with cooking oil and set it aside. 

Peel and cut the potatoes, placing them in a mixing bowl with cold water and letting them soak for at least 30 minutes. I start doing this, then wander off to do something else outside the kitchen, then return to prep my actual dinner and they’re perfect. 

Using a kitchen towel, arrange the potatoes on it so they can dry and remove the moisture. Giving the potatoes ample time to soak and then dry will draw out excess moisture, giving you that delicious crispy texture you want. 

While my potatoes are soaking, in another mixing bowl, add in the olive oil, garlic, and spices, and mix well. This will give the oil time to rehydrate the dried spices and infuse those flavors into the oil. 

Once the potatoes have soaked and are dried, put them into the bowl with the olive oil mixture. Toss or stir to combine, making sure the potatoes are well coated in this delicious oil and seasonings. 

Spread them out onto the baking sheet in a single layer and bake for 30-60 minutes, flipping them occasionally, usually every 15 minutes. The baking time will completely depend on the size of your potatoes. I start checking it at the 30 minute mark and when they’re fork-tender, they’re done. Fork tender means you can pierce the potato with no resistance, but it is not falling apart. That is the desired doneness you want in a good potato. 

Recipe Notes 

This recipe is completely vegan as it is, which if you know anything about me, you know how much I love naturally vegan recipes that I don’t have to manipulate or change to be so. 

However, if that isn’t a dietary need for you, feel free to add in some parmesan cheese for another salty and crispy element in these potatoes. The first time I made these, I left out the cheese and even my husband didn’t miss it. 

Make sure that you’re giving the potatoes ample time to soak in water. This helps pull the starch and moisture out, and allows the potatoes to really crisp up the way you want them to. I call this the fix it and forget it portion of dinner. Because I get these started, then leave the kitchen to do something else while they soak. That way I’m not getting too impatient. 

If you want a different flavor profile, instead of the dried spices I used, try this french fry seasoning or my cajun spice blend. I’ve used all of them, and actually really enjoy changing it up for a different flavor profile without much effort. For a loaded baked potato flavor, garnish with sour cream, bacon crumbles, and melted butter. 

Dip these in french fry sauce or homemade ranch dressing, and you have a perfect kid-approved snack! 

As I said earlier, I prefer red potatoes in this recipe, but have used russets and fingerlings on multiple occasions and they come out just fine. The only potatoes I don’t use for this are yukon gold, because those are the best for mashed potatoes and don’t crisp up quite as nicely as other varieties of potatoes. 

The most important thing is to cut them all into the same size pieces, that way they cook evenly. 

Why I Love This Recipe 

This garlic roasted potatoes recipe is so simple that anyone can make it, no matter your cooking skill level. It is perfect for kids learning to cook (with parent supervision, please), or for a busy weeknight, or a picnic or potluck where you need a good side dish that isn’t the normal basic and boring stuff. 

I have made this recipe many times, using the exact recipe I listed above, and the variations I noted as well, and they are amazing every single time. The versatility in this recipe never ceases to amaze me, and keeps things from being boring! 

I make this to accompany my oven roasted carrots all the time, and they pair beautifully with any protein that you want. My go-to tends to be chicken, that way I can use the oven for all three dishes, and time them out to come out at the same time and it is perfect. 

Discussion 

Have you tried making these delicious garlic roasted potatoes? Are you a fan? Do you add anything to them? Let me know your thoughts in the comments! 

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Garlic chive and butter potatoes are the new favorite way to roast potatoes in my household! Red potatoes roasted in the oven, with garlic, butter, chives, and parmesan cheese make for the perfect savory and delicious combination to accompany any meal. You can’t go wrong with this side dish! 

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Have you tried these garlic chive and butter potatoes? Come on in and let me tell you about it! You’ll be amazed at how easy and delicious they are to make. 

Garlic Chive and Butter Potatoes Ingredients 

Butter, 4 tablespoons 

Garlic, 4 cloves, minced 

Chives, 3 tablespoons, chopped 

Salt and Pepper, to taste 

Parmesan cheese, 2 tablespoons, grated 

2-4 small to medium size red potatoes, diced into cubes 

Garlic Chive and Butter Potatoes Directions 

Preheat the oven to 400 degrees. 

In a pan, melt the butter and add in the chives, garlic, salt, and pepper. 

Melt on a low heat, and let the chives and garlic infuse into the butter. Give this a few minutes, because this is where the flavor will really come out and be amazing. Keep the heat low, because the goal is to melt the butter, not to cook it. 

Once the garlic and chives have infused the butter, it is time to dice up the potatoes. Leave the skin on because that is where the majority of the nutrients are. 

Dice the potatoes into cubes, keeping the size consistent. The size will be what determines the cooking time for the potatoes. The bigger they are, the longer they’ll need in the oven. 

Toss the potatoes in the butter mix and stir until the potatoes are completely combined. Then sprinkle with the parmesan cheese. 

Bake for 30-45 minutes in the oven, depending on the size of the potatoes until they are fork-tender.Fork tender means the potato can be pierced by a fork with no resistance, but will not fall apart. Resistance means it needs to continue cooking a bit longer, and falling apart means that they are overdone. 

Recipe Notes 

The most important part of this recipe is making sure the potatoes are all diced to be the same size. You can dice them to be any size that you want them to be, you’ll just need to adjust the cooking time to fit the size you choose for the potatoes. 

If you don’t have fresh chives, don’t worry. You can easily use dried chives and it will still be delicious. I’ve done it with both fresh and dried chives. If using dried chives, give them a little extra time in the butter to rehydrate and let the flavor come out. Any kind of dried spice simply needs a little extra love and time to really bring out the flavor in them. 

I always tell people to use what you have, and if dried chives are it, then go for it. Don’t make a special trip to the store just for something like that. I linked to dried chives above because that is what I generally keep in my pantry. 

If you’re looking for an extra added depth of flavor in this recipe, you can cook and crumble some bacon to add in at the end. To cook bacon, start with a cold oven, and spread the bacon onto a cookie sheet, then turn the oven on to 400 degrees and let the bacon warm up along with the oven. That will produce a more evenly cooked bacon without overcooking in places. 

Why I Love This Recipe 

This recipe is simple to make, and I love that part. The savory combination of butter, chives, and garlic are complimented so well by the salty aspect of the parmesan cheese. 

This recipe can easily be made to feed a group if needed, and is sure to be a crowd-pleaser. When I made it, my husband, Nathan, said it was his favorite version of potatoes that I had made in a very long time. 

The prepper in me also loves this recipe because all of the ingredients are pantry staples that I always have on hand, and that makes it really easy to create this dish whenever I can’t decide on anything else, or if I’m running low on other grocery items. I find it a huge confidence booster when I can make anything with minimal ingredients. Do you ever feel that way too? 

Discussion 

Have you tried making these garlic chive and butter potatoes yourself? Are you a fan? Would you add anything like bacon to the dish? Let me know your thoughts in the comments! 

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Cheddar and bacon roasted red potatoes are made with onions, barbecue sauce, and a hint of fresh herbs for a deliciously simple side dish for any day of the week! These can also be made on the grill in the summer months. 

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Have you made these cheddar and bacon roasted red potatoes yet? Come on in and let me tell you about it! 

Cheddar and Bacon Roasted Red Potatoes Ingredients 

Potatoes, 2 pounds-ish, I like to use about 4 large red potatoes when I make this 

Onion, ½, sliced or diced into smaller pieces if desired 

Barbecue sauce, ⅓ cup 

Bacon, diced ½ cup 

Cheddar cheese, 1 ½ cups divided in half 

Parsley, for garnish, if desired, but totally optional 

Cheddar and Bacon Roasted Red Potatoes Directions 

I always start with bacon when that is called for in a recipe, because it needs time to cook and then cool before it can be diced up. Be sure to save the bacon fat for candles! 

To cook the bacon, spread it out on a cookie sheet, sprinkle with black pepper, if desired. Turn the oven on to 400 degrees, and place the bacon in the oven. Note, do not preheat the oven. Let the bacon warm up with the oven, and it will produce a more even cook on the bacon. Once the oven has come up to temperature, start checking on the bacon at five minute intervals until it has reached the desired level of crispiness. Then take it out, set aside to cool, and strain the bacon fat. 

Leave the oven on at 400 degrees at this point. 

Slice the potatoes into the desired size and thickness. Note that the size will determine the cooking time. The larger and thicker cut, the longer it will need to cook. 

In a mixing bowl, put the potatoes, onions, barbecue sauce, and half of the cheese in. Mix it well until the sauce covers everything. 

Spray a baking dish with a non-stick cooking spray, and then place the potatoes in the dish. Bake at 400 degrees for 45 minutes, or until the potatoes are fork-tender. 

Fork tender means that you can pierce the potato with a fork, and it will go all the way through without any effort. If there is resistance, they need a few more minutes. If they fall apart, they are overdone.  

Add the rest of the cheese and put it back in the oven just long enough for the cheese to melt. Then sprinkle with the diced up bacon pieces. If you’ve chosen to garnish with parsley, now would be the time for that as well. 

Now serve and enjoy! 

Recipe Notes 

I recommend using red potatoes for this recipe because they don’t have as much starch in them as russetts do, and that means they are less likely to become mushy. 

You can cut your potatoes to any size and thickness that you prefer. Just keep in mind that this will affect the cooking time needed. The bigger the potato pieces, the longer they’ll need to cook. I typically cut my potatoes in half, then dice into cubes or chunks from there. 

I do not recommend peeling the potatoes. Simply make sure the skin is clean by rinsing in cold water, and scrubbing if necessary. Most of the nutritional value in a potato is found in the skin. 

This is a recipe that can be made in the oven like I did here. But it can also be done in a foil packet on an outdoor grill in the summer. I love that because I’m getting a delicious summer side dish without heating up the house. 

Why I Love This Recipe 

I love this recipe because it is so simple to make. With just five ingredients that I always have at home, this recipe can be made at any time. 

These cheddar and bacon roasted red potatoes are a crowd-pleaser! It is potatoes, cheese, and bacon. Literally the best combination ever, if you ask me. The barbecue sauce adds a nice smokey depth of flavor to compliment the bacon and onions. It is really easy to double or triple this recipe! 

These are perfect for a family dinner, picnic, summer barbecue or camping trip, church potluck, or any time you need to feed a crowd with minimal effort. 

Discussion 

Have you tried this cheddar and bacon roasted red potatoes recipe yourself? Are you a fan? Let me know your thoughts in the comments! 

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Quick and easy coleslaw is a delicious and simple side dish that can be made for any occasion or get-together in just a matter of minutes, yet it is easy, tasty, and fun. 

I especially appreciate this recipe in the summer, because it is so easy and refreshing. My husband and I love being outside, and cooking outdoors. There is nothing worse than having to turn on the stove on a hot day, let me tell you! Being able to cook outside and then add this amazing side dish to the table is simply perfect for those hot summer days where you want to avoid the kitchen as much as possible. 

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Have you made this recipe before? Come on in and let me teach you how! You’ll be amazed at how easy and delicious it is. 

Quick and Easy Coleslaw Ingredients 

Coleslaw mix, 1 bag

Sugar, ⅓ cup 

Salt, ½ teaspoon 

White pepper, ¼ teaspoon 

Milk, ¼ cup 

Mayonnaise, ½ cup 

Buttermilk, ¼ cup 

White vinegar, 2 tablespoons 

Lemon juice, 3 tablespoons 

Quick and Easy Coleslaw Directions 

In a mixing bowl, whisk the wet ingredients together until they are well-combined. This would be the milk, mayonnaise, buttermilk, vinegar, and lemon juice. 

Next add in the dry ingredients, continually stirring as you add. This will make it easier to incorporate. The dry ingredients are sugar, salt, and pepper. 

Then add in the coleslaw mix and stir until it is all coated in the dressing mix. Let it chill in the fridge for a couple of hours, or overnight and then enjoy! 

Quick and Easy Coleslaw Notes 

Don’t have buttermilk? That is an easy fix! Like stupid easy fix. I remember the first time I made buttermilk and I was shocked at how easy it is. There are three ways to make buttermilk: 

1 ¼ teaspoon of cream of tartar with ¾ cup of milk. 

¾ tablespoon of white vinegar with ¾ cup of milk. 

¾ tablespoon of lemon juice with ¾ cup of milk. 

Ever since I made buttermilk for the first time several years ago, I’ve always kept cream of tartar in my spice cabinet for this exact reason. Use whichever option you have on hand and mix together for about 5 minutes until the milk starts to curdle and you have buttermilk! 

You can also use buttermilk powder, if you have that on hand. I’ve done that many times with both this recipe and my ranch dressing recipe. I always tell people to use what you have, and give options. Save yourself a trip to the store. Being a prepper, I’m always looking at options to save myself time and money by using what I have on hand at home. 

I love pairing this quick and easy coleslaw recipe with beer can chicken in the summer, as a perfect addition because it plays off the barbecue flavors in the chicken. It also pairs wonderfully with my hot honey chicken, because the coleslaw provides a relief from the heat of the chicken. 

Do you have a specific recipe you like to pair coleslaw with? Tell me about it in the comments! 

Why I Love This Recipe 

I love this recipe for several reasons. It is quick and easy to make, as the title says. But it also takes me back to my childhood. I had an aunt who would make this coleslaw recipe from scratch quite often as I was growing up, and I appreciate the nostalgia aspect of it. This is one of the reasons my stuffed pepper recipe is my signature dish. 

This recipe is also a perfect side dish to take to parties, potlucks, or any gathering where you’re asked to bring a dish. The simplicity of it is what makes that so perfect, and it can easily be made the day before to chill in the refrigerator. Just grab and go when you’re ready! 

Speaking of summer, it is also a perfect picnic food. Last summer I was really inspired to go on picnics with my husband because restaurants were closed to dine-in, and any kind of gatherings were discouraged. Picnics were a great way to get out and enjoy some time with Nathan, since we couldn’t go eat at a restaurant and share a meal together. Now that the weather is warming up, I’m ready to go on another picnic, and this quick and easy coleslaw recipe will definitely be part of that. 

Discussion 

Have you made this quick and easy coleslaw recipe yourself? Are you a fan? Let me know your thoughts in the comments! 

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Homemade mexican rice is my latest recipe, and quite honestly, I’m annoyed with myself that I didn’t try developing this recipe much sooner! It is so delicious and easy, a win-win for me! 

I have a serious love of Mexican food and always have. Summers are the best because my neighbors bring me homemade Mexican food when they have parties, and there is nothing better. So needless to say I was pretty excited to try making homemade Mexican rice for myself. 

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I’ll be the first to admit that I’ve spent my life cooking Mexican rice from a box, as it seemed like such a complicated thing to make. So when I found the basis of this recipe and developed it into my own, I was kind of upset about how easy it was. Like I had cheated myself out of being able to make something so delicious myself for far too long. 

Homemade Mexican Rice Ingredients 

Butter, 1 tablespoon 

Rice, Jasmine, 1 cup 

Chicken broth, 1 ½ cups (12 ounces) 

Tomato Sauce, 1 cup (8 ounces) 

Chili Powder, ½ teaspoon 

Ancho Chili Powder, ½ teaspoon 

Garlic Salt, 1 teaspoon 

Cumin, ½ teaspoon 

Homemade Mexican Rice Directions 

Heat the butter in a pan over medium-high heat. 

Once the butter is melted and starts to sizzle, add in the rice. Using a spatula, stir it frequently until it is a light golden brown color and toasted. Frequent stirring is essential to this, because rice will burn very quickly if left too long without stirring. 

Add in the chicken broth, then the seasonings, stirring well. Then add in the tomato sauce, and bring to a boil. Feel free to taste the liquid in the rice before adding in the tomato sauce, and determine if you want more spices added in or not.  

Once the liquid is boiling, reduce the heat to low, or almost off. If your stove has numbers, go from 8 to start toasting the rice, then to high to boil, and back down to 1 to simmer. 

Simmer on low for 25 minutes, with a lid on the pan. 

Once it is done, remove the lid and let it sit for about three minutes and then fluff with a fork before serving. 

Recipe Notes 

I highly recommend preparing everything before you start this recipe. Toasting the rice is a tricky process, and it only takes a second to burn it. That’s why having everything ready makes it so that doesn’t happen. 

If you have a sensitivity to sodium, use a low sodium broth, and substitute garlic powder for garlic salt. 

If you’re concerned about mushy rice, rinse the dry rice in a mesh strainer until the water runs clear before starting this recipe. I didn’t have this issue, but it’s an option if you want to add this step in at the beginning. 

If you want a slightly different flavor, add in some diced onion, bell peppers, carrots, or peas. 

Do not skip any of the seasonings in this homemade Mexican rice. Otherwise it will just taste like tomato flavored rice. If you want it more flavorful, use a full teaspoon of the chili powder, ancho, and cumin. It isn’t spicy, so you shouldn’t have to worry about that. These spices add flavor, not heat to the dish. 

Why I Love This Recipe 

Have I mentioned how easy this homemade Mexican rice recipe is? Seriously, if you can cook boxed rice from the store, you can make this recipe just as easily. It isn’t any more difficult than that, and I appreciate that fact. 

I made tacos last night along with this rice, and used my own homemade taco seasoning, and both dishes came out perfectly. We used the giant taco salad bowls toasted in the oven, and Nathan, my husband, ate two full bowls of it. He absolutely loved it. 

Being a prepper, this is a pantry-friendly recipe that I can make (and so can you) at any time because I always have all of these ingredients on hand. I’m a huge fan of having tasty side dishes planned out that do not require me to go to the store. 

Discussion 

Have you tried making this homemade Mexican rice yourself? Let me know your thoughts in the comments! 

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Garlic parmesan potato wedges are an obsession in my household. The preparation and ingredients are simple. Yet the flavors are just perfect. 

Food like this where it is simple but done right is my favorite kind of food. They make a great side dish to any meal of an appetizer for a party. 

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Have you tried these garlic parmesan potato wedges? Come on in and let me show you how to make them yourself! I hope you love them as much as I do! 

Garlic Parmesan Potato Wedges Ingredients 

Russet potatoes, sliced into wedges (one potato made 8 wedges for me, which was perfect for just me and my husband) 

Olive oil, 2 tablespoons 

Salt, to taste 

Garlic Powder, 1 teaspoon 

Pizza Seasoning, 1 teaspoon 

Parmesan cheese, ¼ cup 

Parsley, for garnish 

Garlic Parmesan Potato Wedges Directions 

Preheat the oven to 400 degrees. 

In a mixing bowl, whisk together the salt, garlic powder, and pizza seasoning. Add in the olive oil and mix with a spatula. 

Toss the potatoes in the mixing bowl, until they are completely coated in the oil and spices. 

Using any excess oil in the mixing bowl, grease a baking sheet, then place the potatoes on the sheet. Sprinkle with the parmesan cheese. 

Bake in the oven for 30 minutes or until the potatoes are golden brown and fork-tender. 

Sprinkle with fresh parsley and serve with a side of ranch dressing. 

Garlic Parmesan Potato Wedges Notes 

I wanted a quick and easy dinner last night, and I paired these with honey garlic steak bites before my husband, Nathan, went to work. We ended up just standing at the stove and snacking or grazing, as I often call it. Because both dishes were amazing. 

These garlic parmesan potato wedges are also great with a light sprinkle of homemade french fry seasoning on top. 

This is also the perfect recipe to use up a potato when I can’t find any other use for it, and don’t want to waste it. Nathan never argues with me when I want to make these. 

It is also really easy to double or triple this recipe if making them as an appetizer for a party, and it is guaranteed to be a big hit if you’re entertaining. 

Why I Love This Recipe 

The simplicity of this recipe is easily one of my favorite aspects of it. Food shouldn’t have to take two hours and seventeen ingredients to taste delicious. 

Who doesn’t love potatoes, garlic, and cheese? I’ll be the first to admit that I have a small obsession with that combination, and I can’t turn them down. I may or may not make these as a late night snack when I’m at home working and nobody else is around. Which is perfectly ok for you too! These garlic parmesan potato wedges really are just that good. 

How to cut potato wedges 

Cutting potato wedges can be a bit tricky, especially the first time. But that’s ok! I’m here to help, so you can become a pro and enjoy these delicious garlic parmesan potato wedges whenever you want. 

Rinse your potatoes, since the skin is staying on, scrubbing the skin nice and clean. Then dry them. They’ll be much easier to hold onto and cut when they’re dry. If there are any bad spots, now is the time to cut them out. 

You’ll want a large sharp knife to cut the potatoes with. The key here really is a large knife, as it will make things much easier. I used the second biggest knife in the block. 

Start with cutting the potato in half, lengthwise. 

Take each half you just cut, then cut them in half again. Be sure to keep them flat side down on the cutting board, because that will help ensure they don’t slide around and prevent you from cutting yourself. You’re not feeding vampires, so let’s stay safe! 

Now comes the slightly tricky part, where you carefully cut each quarter in half, through the center. That creates the wedge. You’re done! 

If you have a larger than average potato, you can cut them once more, if needed. But an average size potato should only need the cuts we just went through. The key is that all the pieces are pretty equal in size, to bake more evenly. If they’re different sizes, some will be undercooked, some over, and some just right. Let’s make them all be just right! 

Discussion 

Have you made these garlic parmesan potato wedges yourself? Are you a fan? Let me know your thoughts in the comments! 

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Honey butter corn is my new favorite side dish! I had been looking for a new corn recipe because it is always the same in my household. Either fresh oven roasted corn, or corn out of a can on busy nights. 

With this honey butter corn, it is the easiest recipe out there, and takes maybe 15 minutes to make. I used frozen corn, and have since started to actually keep some in the freezer to have on hand when I can decide on the right side dish to go with dinner. 

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Have you made honey butter corn? Come on in and let me tell you about it! It is amazing how easy it is to make and how delicious at the same time. I’m kicking myself for not exploring new side dishes like this sooner. 

Honey Butter Corn Ingredients 

Butter, 2 tablespoons 

Honey, 2 tablespoons 

Cream cheese, 2 ounces

Corn, frozen, 1 bag/16 ounces 

Salt, to taste 

Pepper, to taste 

Honey Butter Corn Directions 

In a frying pan, melt the butter and honey together over medium-high heat. 

Once the butter and honey are melted, add in the frozen corn. Cook for 5-8 minutes, stirring periodically, until the corn is cooked and heated through. 

Add in the cream cheese, salt, and pepper. Stir and cook for an additional 3-5 minutes. 

Nothing left to do but serve and enjoy! 

Recipe Notes 

I used a combination of gold and white corn mix in this recipe, however you can use any kind of corn you want. 

As I said earlier, I used frozen corn in this recipe. I’m not normally a frozen vegetable kind of person, but it really works in this recipe. I’ve since started keeping corn in the freezer because this makes for a fantastic side dish when I am busy and throwing together a meal as quickly as possible. The ease of this recipe is not something I can ignore on busy nights! 

If you are unsure of this recipe, and if you’ll like it, think of it as the best version of creamed corn you’ll ever eat. That is the best way I can describe this honey butter corn recipe. Which is actually what Nathan said about it too once he tried it. 

I paired this with hot honey chicken, and it made for a really balanced meal, that was a huge hit in my household. I love a combination of sweet and spicy, and those together were delicious. It also really helps balance the meal if I’ve made my hot honey chicken a little too spicy. 

Why I Love This Recipe 

I love this recipe because it is delicious. Neither my husband or I are fans of creamed corn, like the stuff out of a can. It is gross. This honey butter corn created a similar kind of consistency and texture, but was simply amazing. 

Nathan loved it, and I always make it a point to note when one of my recipes is husband-approved. I laugh whenever he reminds me that I need to mention that in a post. He says to make sure everyone knows that he enjoyed the recipe. 

It is also really easy to make, and just takes a few minutes in a frying pan with very minimal effort. If you’re struggling to find a new and different side dish that isn’t the same thing every time, give this recipe a try. 

Kid-Friendly Recipe 

If your kids are at the age where they want to start cooking simple dishes and learning, this is a perfect beginner-friendly recipe for kids to try. Because it is pretty much impossible to screw it up, and requires minimal effort. This is a great recipe for graduating from mixing things for you to actually cooking a dish themselves. 

Discussion 

Have you tried this honey butter corn recipe yet? Let me know your thoughts in the comments! 

I hope you enjoy this delicious honey butter corn recipe as much as I do! 

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Broccoli tater tots are my new favorite way to eat broccoli! With just four ingredients, and being vegan, it makes a perfect delicious snack that I can serve any guest in my home. 

Tater tots are just a really fun reminiscent memory of all of our childhoods. Who doesn’t love a good tater tot? 

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Have you tried making these delicious broccoli tater tots yet? Come on in and I’ll teach you how! It is so easy, you’ll be amazed you didn’t give it a try sooner. 

Broccoli Tater Tots Ingredients 

Potato, 1, peeled and diced into cubes I used a russet for this recipe 

Broccoli, 1 medium sized floret you can use frozen, but I prefer fresh 

Salt, to taste

Pepper, to taste 

Broccoli Tater Tots Directions 

Preheat the oven to 400 degrees. 

Peel and dice the potatoes into small cubes. They can be any size you want, but this will be what makes the cooking time vary. The smaller they are, the shorter the cooking time. The bigger they are, the longer the cooking time. 

Chop the broccoli into pieces at the same time. 

Boil the potatoes until they are fork-tender, but not falling apart. 

Using a colander, drain the water and then set the potatoes aside to cool. You want them to be cool enough to touch. 

As the potatoes are cooking, you can either boil or steam the broccoli until it is fully cooked and fork-tender. Let it sit for a few minutes and cool down 

Place the broccoli in a food processor and blend until it is in very small pieces. It will end up looking like the wet version of the leftover flowers that come off the top when you chop it into pieces. It took two batches of this for me in my food processor. 

Place the broccoli in some cheesecloth and wring out the excess moisture. I prefer to do this over a mixing bowl with a strainer inside. I am messy at times, and this saves me time, cleanup, and wasted product, if the broccoli escapes the cheesecloth. 

In another mixing bowl, put the potatoes in and gently mash them. I went with a really rustic and simplistic mash for a bit more texture. If you want a really quality mash, use a ricer. If you want more shreds, use a box grater. There are options! 

Once you have the potatoes mashed, add in the broccoli, salt, and pepper. Mix well. 

Now it is time to make broccoli tater tots! 

Once everything is mixed, line a cookie sheet with parchment paper. I used a cookie scoop to make my tater tots for the sake of consistency, but you can also use your hands and form the tots into small balls. The key is consistency in size so they all cook at the same rate. 

Place them in the freezer for 10-15 minutes and allow the tots to firm up and adhere together better. 

Once that is done, bake at 400 for 30-40 minutes until they are golden brown and crispy. 

Recipe Notes 

If you aren’t wanting a strictly vegan dish, you could add some cheddar cheese into this recipe for an ooey-gooey melted cheese factor. 

If you’re wanting to keep it vegan, look for a vegan cheese that melts well, like mozzarella. 

For an added texture and to help them stay together, you could add some bread crumbs if needed. 

The next time I make these, I’m going to add in garlic powder, just to give it a little more depth of flavor. 

These broccoli tater tots can be an appetizer or a side dish with a meal. It is up to you! Just go make them and enjoy them! 

Why I Love This Recipe 

Well, we are talking about tater tots, so I feel like that says it all right there. But besides the obvious, this recipe is so easy to make. It is vegan, and healthy. It makes a really fun spin on the traditional tater tot. 

The fact that it only takes four ingredients and two are pantry staples, salt and pepper, it is an incredibly simplistic recipe. Which I don’t think are ever given enough credit. It is easy to forget the old saying that less is more, but it definitely applies here. 

My husband, Nathan, inhaled half the cookie sheet worth once they came out of the oven. He clearly liked them. He stood at the stove and just grazed on these as I was preparing the rest of the meal. Sometimes we both end up doing this when a recipe turns out to be delicious. That seems to be the first thing I notice. Did we stop and graze before it was actually served? 

This recipe with just one potato and one broccoli floret makes all of the tots you see in the picture above. Which seemed like a lot for such a small amount of potatoes and broccoli. A little goes a long way! 

The fact you can make so many tots from a small amount of potatoes and broccoli means there likely will not be leftovers, but this is a recipe that can stretch and feed a crowd as an appetizer very easily. 

Discussion 

Have you tried making these broccoli tater tots? Let me know your thoughts in the comments! 

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