Category: Side Dishes

When it comes to cooking, cabbage is often overlooked as a humble, boring vegetable. But when baked until crispy and caramelized, this versatile veggie takes on a whole new level of deliciousness! Whether you’re looking for a side dish that’s perfect for the holidays or a tasty twist on traditional roasted vegetables, we’ve got you covered with these 18 savory baked cabbage recipes.

From classic comfort food-inspired dishes like Cheesy Baked Cabbage Casserole and Bacon-Wrapped Baked Cabbage Wedges, to international flavors like Asian-Style Sesame Baked Cabbage and Mediterranean Herb-Roasted Cabbage, there’s something for every palate on this list. So go ahead, get creative, and give these crispy baked cabbage recipes a try!

Garlic Butter Roasted Cabbage Steaks

Elevate your vegetable game with this simple yet impressive recipe that transforms cabbage into a sweet and savory main event. With just a few ingredients, you’ll be enjoying a deliciously tender and flavorful dish in no time.

Ingredients:

– 1 head of cabbage
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the cabbage into 1-inch thick steaks.
3. In a small bowl, mix together softened butter, minced garlic, salt, and pepper.
4. Place the cabbage steaks on a baking sheet lined with parchment paper.
5. Brush the garlic butter mixture evenly onto both sides of each cabbage steak.
6. Roast in the preheated oven for 20-25 minutes or until the cabbage is tender and caramelized.
7. Remove from the oven and sprinkle with paprika (if using).
8. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 20-25 minutes

Cheesy Baked Cabbage Casserole

A comforting and flavorful twist on traditional cabbage recipes, this casserole is perfect for a cozy night in or as a side dish for your next family gathering.

Ingredients:

– 1 head of cabbage, thinly sliced
– 2 tablespoons butter
– 1 onion, chopped
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup breadcrumbs
– 1 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the cabbage, onion, and butter until the cabbage is tender.
3. In a separate bowl, combine the cheddar, mozzarella, breadcrumbs, paprika, salt, and pepper.
4. Grease a 9×13 inch baking dish with butter or cooking spray.
5. Add the cooked cabbage mixture to the prepared baking dish.
6. Top with the cheese mixture and smooth out evenly.
7. Bake for 25-30 minutes, or until the top is golden brown.

Cooking Time: 25-30 minutes

Bacon-Wrapped Baked Cabbage Wedges

Elevate your side dish game with this simple yet impressive recipe. Crispy bacon, tender cabbage, and a hint of sweetness come together in perfect harmony.

Ingredients:

– 1 medium head of cabbage, cut into 6-8 wedges
– 6 slices of thick-cut bacon
– 2 tablespoons brown sugar
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together brown sugar, salt, and pepper.
3. Place a cabbage wedge on a piece of parchment paper or aluminum foil. Brush with olive oil and sprinkle with the sugar mixture.
4. Cut a bacon slice in half and wrap it around the cabbage, securing with toothpicks if needed.
5. Repeat with remaining cabbage wedges and bacon.
6. Bake for 25-30 minutes, or until cabbage is tender and caramelized, flipping halfway through.

Cooking Time: 25-30 minutes

Herbed Parmesan Baked Cabbage Slices

Elevate your cabbage game with this flavorful and crispy recipe! These herby, cheesy bites are perfect as a side dish or added to sandwiches.

Ingredients:

– 1 medium-sized head of cabbage
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the cabbage into thin slices, removing any thick ribs.
3. In a large bowl, whisk together olive oil, garlic, parsley, thyme, salt, and pepper. Add the cabbage slices and toss until coated.
4. Line a baking sheet with parchment paper and arrange the cabbage slices in a single layer.
5. Sprinkle Parmesan cheese evenly over the cabbage.
6. Bake for 20-25 minutes or until crispy and golden brown.

Cooking Time: 20-25 minutes

Spicy Sriracha Honey Glazed Cabbage

Elevate your vegetable game with this sweet and spicy twist on traditional cabbage cooking! This recipe combines the natural sweetness of honey with the bold, spicy flavor of sriracha for a deliciously addictive side dish.

Ingredients:

– 1 medium-sized head of cabbage, cored and chopped
– 2 tablespoons sriracha sauce
– 2 tablespoons honey
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together sriracha sauce and honey until well combined.
3. Add the chopped cabbage to the bowl and toss to coat with the glaze.
4. Drizzle olive oil over the cabbage mixture and sprinkle with salt and pepper to taste.
5. Transfer the cabbage mixture to a baking dish and bake for 20-25 minutes, or until tender and caramelized.
6. Remove from oven and serve hot.

Cooking Time: 20-25 minutes

Baked Cabbage Rolls with Ground Turkey

This recipe combines the natural sweetness of cabbage with the savory flavor of ground turkey, creating a deliciously comforting dish. With minimal prep time and easy baking instructions, this meal is perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 1 medium head of cabbage
– 1 lb ground turkey
– 1 onion, finely chopped
– 1 cup cooked rice
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Core the cabbage head and blanch in boiling water for 5 minutes.
3. In a large bowl, combine ground turkey, chopped onion, cooked rice, paprika, salt, and pepper. Mix well.
4. Remove the cabbage leaves from the stem and place about 1/4 cup of the turkey mixture onto each leaf.
5. Roll the leaves tightly and place seam-side down in a baking dish.
6. Drizzle with olive oil and bake for 30-40 minutes or until the cabbage is tender.

Cooking Time: 30-40 minutes

Crispy Baked Cabbage with Lemon Tahini Drizzle

A flavorful and nutritious side dish that combines the natural sweetness of cabbage with the tanginess of lemon and the creaminess of tahini. This recipe is perfect for a quick weeknight dinner or as a healthy addition to your next gathering.

Ingredients:

– 1 medium-sized head of cabbage, cored and thinly sliced
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced (optional)
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons water

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cabbage with olive oil, salt, and pepper until evenly coated.
3. Spread cabbage on a baking sheet in a single layer and roast for 20-25 minutes or until crispy.
4. Meanwhile, whisk together lemon juice, tahini, and water to make the drizzle.
5. Once the cabbage is done, remove from oven and drizzle with the lemon-tahini sauce.
6. Toss gently to coat and serve hot.

Cooking Time: 20-25 minutes

Baked Cabbage and Sausage Skillet

A hearty one-pot dish that’s perfect for a weeknight dinner or weekend brunch, this Baked Cabbage and Sausage Skillet is a flavorful twist on traditional cabbage recipes.

Ingredients:

– 1 large head of cabbage, cored and chopped
– 4 sweet Italian sausage links, casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds (optional)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large cast-iron skillet or Dutch oven, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the chopped cabbage, sausage links, and caraway seeds (if using). Season with salt and pepper to taste.
6. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the cabbage is tender and the sausage is cooked through.
7. Serve hot and enjoy!

Cooking Time: 30-35 minutes

Smoky Paprika Roasted Cabbage

Elevate your roasted cabbage game with this smoky paprika recipe, perfect for a cozy winter dinner or as a side dish. The sweetness of the caramelized cabbage pairs beautifully with the savory, slightly spicy flavor of smoked paprika.

Ingredients:

– 1 head of cabbage, cored and chopped into wedges
– 2 tbsp olive oil
– 1 tsp smoky paprika
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken or vegetable broth

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cabbage with olive oil, smoky paprika, salt, and black pepper until evenly coated.
3. Spread the cabbage mixture onto a baking sheet in a single layer.
4. Roast for 20-25 minutes or until caramelized and tender, stirring occasionally.
5. Add broth to the pan and continue roasting for an additional 5-7 minutes or until liquid is almost fully absorbed.

Cooking Time: 25-30 minutes

Baked Cabbage with Caramelized Onions

This recipe transforms humble cabbage into a sweet and savory side dish, perfect for accompanying your favorite main courses. The caramelized onions add a depth of flavor that’s sure to impress.

Ingredients:

– 1 medium-sized head of cabbage, cored and cut into wedges
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 teaspoon caraway seeds (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, cook the onions over medium-low heat for 20-25 minutes, stirring occasionally, until they’re dark golden brown and caramelized.
3. Place the cabbage wedges on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, and caraway seeds (if using).
4. Roast the cabbage in the preheated oven for 20-25 minutes, or until it’s tender and lightly browned.
5. Serve the baked cabbage alongside the caramelized onions.

Cooking Time: 45-50 minutes

Balsamic Glazed Baked Cabbage Steaks

Transform humble cabbage into a show-stopping side dish with this simple recipe featuring rich balsamic glaze. Perfect for a weeknight dinner or special occasion, these glazed cabbage steaks are sure to impress!

Ingredients:

– 1 large head of cabbage
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the cabbage into thick steaks (about 3/4 inch thick).
3. In a large bowl, whisk together olive oil, garlic, balsamic vinegar, and honey.
4. Add the cabbage steaks to the marinade, tossing to coat.
5. Line a baking sheet with parchment paper and arrange the cabbage steaks in a single layer.
6. Bake for 20-25 minutes or until tender and caramelized.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.

Cooking Time: 20-25 minutes

Creamy Baked Cabbage Gratin

Elevate a humble vegetable into a rich and satisfying side dish with this creamy baked cabbage gratin. The perfect accompaniment to your favorite main courses, this recipe combines tender cabbage, velvety sauce, and a crispy golden crust.

Ingredients:

– 1 medium head of cabbage, thinly sliced
– 2 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add cabbage and cook until slightly tender, about 5 minutes.
3. In a separate bowl, whisk together flour and heavy cream until smooth. Pour the mixture over the cooked cabbage and stir to combine.
4. Transfer the mixture to a baking dish and top with grated cheddar cheese.
5. Bake for 20-25 minutes or until the top is golden brown and the sauce is bubbly.
6. Season with salt and pepper to taste, then garnish with fresh thyme leaves if desired.

Cooking Time: 20-25 minutes

Baked Cabbage and Potato Medley

A hearty and flavorful side dish that’s perfect for a weeknight dinner or special occasion. This medley of cabbage and potatoes is easy to prepare and packed with nutrients.

Ingredients:

– 1 medium-sized head of cabbage, cored and chopped
– 2-3 large potatoes, peeled and thinly sliced
– 2 tablespoons olive oil
– 1 onion, chopped (optional)
– Salt and pepper to taste
– Optional: garlic powder, paprika or other herbs of your choice

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the chopped cabbage, sliced potatoes, olive oil, and chopped onion (if using). Toss until the vegetables are evenly coated.
3. Season with salt, pepper, and any additional herbs or spices you like.
4. Transfer the medley to a 9×13 inch baking dish and cover with aluminum foil.
5. Bake for 30 minutes, then remove the foil and continue baking for an additional 20-25 minutes, or until the cabbage is tender and potatoes are golden brown.

Cooking Time: Approximately 50-60 minutes

Asian-Style Sesame Baked Cabbage

Transform traditional cabbage into a flavorful and nutritious side dish with this simple recipe that combines the savory flavors of soy sauce, sesame oil, and crispy sesame seeds. Perfect for accompanying your favorite Asian-inspired meals.

Ingredients:

– 1 medium-sized head of cabbage, cored and cut into wedges
– 2 tablespoons sesame oil
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1/4 cup sesame seeds
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together sesame oil, soy sauce, and honey.
3. Add the cabbage wedges to the marinade and toss to coat evenly.
4. Line a baking sheet with parchment paper and arrange the marinated cabbage in a single layer.
5. Sprinkle sesame seeds over the cabbage and season with salt and pepper to taste.
6. Bake for 20-25 minutes, or until the cabbage is tender and caramelized.

Cooking Time: 20-25 minutes

Baked Cabbage with Crispy Breadcrumb Topping

Transform humble cabbage into a crispy, caramelized delight with this easy and flavorful recipe. A perfect side dish for any occasion!

Ingredients:

– 1 medium-sized head of cabbage, cored and cut into wedges
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup breadcrumbs (Panko or regular)
– 1/4 cup grated Parmesan cheese
– 1 tablespoon butter, melted

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cabbage wedges with olive oil, salt, and pepper until evenly coated.
3. Line a baking sheet with parchment paper and arrange the cabbage wedges in a single layer.
4. Sprinkle breadcrumbs and Parmesan cheese evenly over the cabbage.
5. Drizzle melted butter over the top.
6. Bake for 25-30 minutes or until the cabbage is caramelized and crispy, flipping halfway through.

Cooking Time: 25-30 minutes

Baked Cabbage and Apple Slaw

This unique side dish combines the natural sweetness of apples with the earthy flavor of cabbage, all wrapped up in a crispy baked package.

Ingredients:

– 1 medium-sized head of cabbage, thinly sliced
– 2-3 apples (any variety), peeled and chopped
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon apple cider vinegar
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together the sliced cabbage and chopped apples.
3. Drizzle with olive oil, then sprinkle honey and apple cider vinegar evenly over the mixture.
4. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and bake for 30-40 minutes or until the cabbage is tender and caramelized.

Cooking Time: 30-40 minutes

Mediterranean Herb-Roasted Cabbage

Roasting cabbage brings out its natural sweetness, while a blend of Mediterranean herbs adds depth and complexity to this simple yet flavorful side dish.

Ingredients:

– 1 medium-sized head of cabbage, cored and cut into wedges
– 2 tbsp olive oil
– 2 tsp dried oregano
– 1 tsp dried thyme
– 1 tsp lemon zest
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cabbage wedges with olive oil, oregano, thyme, lemon zest, salt, and pepper until evenly coated.
3. Spread the cabbage mixture on a baking sheet in a single layer.
4. Roast for 25-30 minutes or until the cabbage is tender and slightly caramelized, flipping halfway through.

Cooking Time: 25-30 minutes

Baked Cabbage with Mustard Cream Sauce

This sweet and tangy side dish is a perfect accompaniment to your favorite main courses. By baking cabbage with aromatic spices and serving it with a rich mustard cream sauce, you’ll experience a delightful twist on traditional cabbage recipes.

Ingredients:

– 1 medium-sized head of cabbage, cored and cut into wedges
– 2 tbsp olive oil
– 1 tsp ground caraway seeds
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup heavy cream
– 2 tbsp Dijon mustard

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss cabbage wedges with olive oil, caraway seeds, salt, and pepper until evenly coated.
3. Spread the cabbage mixture on a baking sheet lined with parchment paper.
4. Bake for 30-40 minutes or until the cabbage is tender and caramelized.
5. While the cabbage is baking, mix heavy cream and Dijon mustard in a small bowl.
6. Remove the cabbage from the oven and serve with the mustard cream sauce spooned over the top.

Cooking Time: 30-40 minutes

Summary

Discover 18 mouth-watering baked cabbage recipes that will elevate this humble veggie to new heights! From classic comfort dishes like Cheesy Baked Cabbage Casserole and Crispy Baked Cabbage with Lemon Tahini Drizzle, to bold international flavors like Asian-Style Sesame Baked Cabbage and Mediterranean Herb-Roasted Cabbage, there’s something for every taste bud. Whether you’re a fan of spicy kicks or sweet treats, these recipes are sure to delight your senses.

As summer arrives, many of us are eager to incorporate fresh and flavorful vegetables into our meals. One versatile and delicious option is the humble crookneck squash. With its sweet and nutty flavor, it can be used in a variety of dishes, from savory side dishes to decadent desserts. In this article, we’ll explore 18 mouthwatering crookneck squash recipes that are perfect for warm weather. From classic pairings like garlic butter and parmesan, to more adventurous combinations like spicy aioli and quinoa, there’s something on this list for everyone.

Whether you’re a seasoned cook or just starting out, these recipes will inspire you to get creative with your crookneck squash and enjoy the bounty of the season. So grab some fresh crookneck squash and let’s dive into the world of summer cooking!

Grilled Crookneck Squash with Garlic Butter

This recipe brings out the natural sweetness of crookneck squash by grilling it and pairing it with a savory garlic butter. Perfect for a summer evening, this dish is easy to make and packed with flavor.

Ingredients:

– 2 medium crookneck squash
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. Slice the squash into 1/2-inch thick rounds.
3. In a small bowl, mix together the softened butter and minced garlic.
4. Brush both sides of the squash slices with the garlic butter.
5. Season with salt and pepper to taste.
6. Grill the squash for 4-5 minutes per side, or until tender and lightly charred.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 12-15 minutes

Crookneck Squash and Corn Casserole

This casserole celebrates the flavors of summer with a medley of crookneck squash, sweet corn, and creamy cheese. Perfect for a warm-weather gathering or a cozy night in.

Ingredients:
• 2 medium crookneck squashes, sliced into 1/4-inch thick rounds
• 1 cup corn kernels (fresh or frozen)
• 1 cup grated cheddar cheese
• 1/2 cup milk
• 1 tablespoon butter, melted
• Salt and pepper to taste

Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the squash slices in butter until tender.
3. Add corn kernels and cook for an additional 2 minutes.
4. In a separate bowl, combine grated cheese, milk, salt, and pepper.
5. Grease a 9×13-inch baking dish with cooking spray.
6. Layer squash mixture, then cheese mixture in the prepared dish.
7. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.

Cooking Time: 25-30 minutes

Roasted Crookneck Squash with Parmesan

Roasted Crookneck Squash with Parmesan: A Delicious Side Dish

This simple yet flavorful recipe brings out the natural sweetness of crookneck squash, perfectly balanced by the nutty taste of parmesan cheese. Roasting the squash in the oven enhances its texture and flavor.

Ingredients:

– 2 medium-sized crookneck squash, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated parmesan cheese
– Fresh parsley leaves for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the squash slices with olive oil, salt, and pepper until they are evenly coated.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Roast the squash for 20-25 minutes or until it’s tender and caramelized, flipping halfway through.
5. Remove from the oven and sprinkle with parmesan cheese.
6. Return to the oven for an additional 2-3 minutes or until the cheese is melted and bubbly.
7. Garnish with parsley leaves if desired. Serve warm.

Cooking Time: 25-30 minutes

Sauteed Crookneck Squash with Onions and Herbs

This simple yet flavorful recipe brings out the natural sweetness of crookneck squash, paired with caramelized onions and a hint of fresh herbs.

Ingredients:

– 2 medium crookneck squashes, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced onions and cook for 5-7 minutes or until caramelized and golden brown.
3. Add the sliced squash and cook for an additional 5 minutes, stirring occasionally.
4. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Stir in the chopped parsley and season with salt and pepper to taste.
6. Serve hot as a side dish or add to your favorite recipes.

Cooking Time: 15-20 minutes

Crookneck Squash Fritters with Spicy Aioli

Get ready to delight your taste buds with these crispy fritters made from tender crookneck squash and a zesty aioli dipping sauce.

Ingredients:

For the fritters:

– 2 medium-sized crookneck squashes, diced
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, lightly beaten
– Vegetable oil for frying

For the spicy aioli:

– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste

Instructions:

1. In a bowl, combine flour, cornmeal, salt, and baking powder.
2. Add the diced squash, egg, and a pinch of salt. Mix until well combined.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the squash mixture into the oil.
5. Fry for about 2-3 minutes on each side or until golden brown and crispy.
6. Serve hot with spicy aioli dipping sauce (mix all ingredients together).

Cooking Time: About 10-12 minutes to fry the fritters, depending on the size.

Stuffed Crookneck Squash with Quinoa and Feta

This flavorful recipe combines the natural sweetness of crookneck squash with the nutty taste of quinoa, tangy feta cheese, and a hint of herbs. Perfect as a main course or side dish for any occasion.

Ingredients:

– 2 medium crookneck squash
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix cooked quinoa with feta cheese, parsley, garlic, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Drizzle olive oil over the stuffed squash and place on a baking sheet.
6. Roast for 30-40 minutes or until the squash is tender and the filling is lightly browned.

Cooking Time: 30-40 minutes

Crookneck Squash Soup with Coconut Milk

This recipe showcases the sweet and nutty flavor of crookneck squash paired with the richness of coconut milk, making for a deliciously comforting soup. Perfect for a chilly evening or as a healthy lunch option.

Ingredients:

– 1 medium crookneck squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chopped squash, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash is tender.
5. Stir in the coconut milk and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 25-30 minutes

Pickled Crookneck Squash with Dill and Mustard Seeds

This recipe adds a tangy twist to the summer squash season, perfect for snacking or as a side dish. The combination of dill and mustard seeds creates a delightful flavor profile that complements the natural sweetness of the crookneck squash.

Ingredients:

– 2 pounds crookneck squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tablespoons granulated sugar
– 1 tablespoon salt
– 1 teaspoon whole black peppercorns
– 1/4 cup fresh dill weed, chopped
– 1 tablespoon mustard seeds

Instructions:

1. In a large bowl, combine sliced squash, vinegar, water, sugar, salt, and black peppercorns. Let it sit for at least 2 hours or overnight.
2. Preheat oven to 200°F (90°C). Drain the squash mixture and place the slices on a baking sheet lined with parchment paper.
3. Bake for 30 minutes or until slightly caramelized.
4. Remove from oven and let cool. Stir in chopped dill weed and mustard seeds.
5. Store in an airtight container in the refrigerator. Best consumed within 2 weeks.

Cooking Time: 30 minutes (plus soaking time)

Crookneck Squash and Tomato Gratin

Celebrate the flavors of summer with this vibrant gratin, featuring tender crookneck squash and juicy tomatoes baked to perfection under a golden-brown crust.

Ingredients:

– 2 medium crookneck squashes, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash slices with 1 tablespoon olive oil, salt, and pepper until coated.
3. Spread squash on a baking sheet lined with parchment paper; roast for 20-25 minutes or until tender.
4. In a separate skillet, melt butter over medium heat. Add diced tomatoes and cook for 5-7 minutes or until they release their juices and start to caramelize.
5. In a 9×13-inch baking dish, arrange roasted squash slices in an even layer. Top with cooked tomato mixture, then sprinkle Parmesan cheese evenly.
6. Bake gratin for 20-25 minutes or until golden brown. Garnish with chopped basil leaves, if desired.

Cooking Time: 45-50 minutes

Spiralized Crookneck Squash Noodles with Pesto

Transform ordinary squash into a nutritious and flavorful noodle dish with this simple recipe. Perfect for a quick weeknight meal or a healthy side dish.

Ingredients:

– 2 medium crookneck squash
– 1/4 cup pesto
– 2 tablespoons olive oil
– Salt, to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Spiralize the squash into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the spiralized squash and cook for 3-4 minutes, or until slightly tender.
5. Stir in the pesto and season with salt to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Crookneck Squash and Bacon Hash

This hearty hash recipe combines the natural sweetness of crookneck squash with the smoky goodness of crispy bacon, making it a perfect side dish for any meal. With just a few simple ingredients and steps, you’ll be enjoying this flavorful treat in no time!

Ingredients:

– 2 medium-sized crookneck squash, diced
– 6 slices of bacon, cooked and crumbled
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced squash with olive oil, salt, and pepper until evenly coated.
3. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. While the squash is roasting, cook the bacon in a pan over medium heat until crispy. Drain on paper towels.
5. In a large skillet, sauté the diced onion and minced garlic until softened. Add the cooked bacon and stir to combine.
6. Once the squash is done, add it to the skillet with the onion mixture. Toss everything together until well combined.
7. Season with salt and pepper to taste, then serve hot.

Cooking Time: 40-45 minutes

Cheesy Crookneck Squash Bread

This recipe combines the warm, comforting flavors of bread with the sweet, nutty taste of roasted crookneck squash and melted cheese. Perfect as a side dish or used as a base for sandwiches.

Ingredients:

– 1 medium crookneck squash
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1/2 cup grated cheddar cheese
– 1/4 cup heavy cream or whole milk

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast the squash in a single layer on a baking sheet for 30-40 minutes, or until tender.
3. In a large bowl, whisk together flour, baking powder, and salt.
4. Add softened butter, grated cheese, and heavy cream or whole milk. Mix until a sticky dough forms.
5. Peel and chop the roasted squash into small pieces. Add to the dough and mix until well combined.
6. Knead the dough for 5-7 minutes until smooth.
7. Shape into a round loaf and place on a baking sheet lined with parchment paper.
8. Bake for 35-40 minutes, or until golden brown.

Cooking Time: 40-45 minutes

Crookneck Squash and Chickpea Curry

This vibrant curry celebrates the flavors of summer with a delightful combination of crookneck squash, chickpeas, and aromatic spices. Perfect for a light and satisfying meal or as a side dish to accompany your favorite grains.

Ingredients:

– 1 large crookneck squash (about 2 lbs), sliced into 1/4-inch thick rounds
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– Salt, to taste
– 2 tbsp olive oil
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat the oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add squash and chickpeas to the skillet. Cook, stirring occasionally, until the squash is tender, about 15-20 minutes.
5. Stir in coconut milk and season with salt to taste.
6. Simmer for an additional 2-3 minutes or until the flavors have melded together.
7. Garnish with cilantro leaves and serve warm.

Cooking Time: 25-30 minutes

Baked Crookneck Squash Fries with Chipotle Dip

Transform ordinary squash into a delicious and healthier alternative to traditional fries! This recipe combines the natural sweetness of crookneck squash with the smoky heat of chipotle peppers.

Ingredients:
– 2 medium-sized crookneck squashes
– 1/4 cup olive oil
– Salt, to taste
– 1 chipotle pepper in adobo sauce, finely chopped
– 1/2 cup Greek yogurt
– 1 tablespoon lime juice
– 1/2 teaspoon cumin

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squashes into long, thin strips, similar to French fry shapes.
3. Line a baking sheet with parchment paper and toss the squash strips with olive oil, salt, and any desired seasonings.
4. Bake for 20-25 minutes or until tender and lightly caramelized.
5. Meanwhile, mix the chipotle pepper, Greek yogurt, lime juice, and cumin in a bowl to create the dip.
6. Serve the baked squash fries with the spicy chipotle dip and enjoy!

Cooking Time: 20-25 minutes

Crookneck Squash and Goat Cheese Tart

Celebrate the flavors of summer with this refreshing tart, featuring tender crookneck squash, tangy goat cheese, and flaky pastry.

Ingredients:

– 1 9-inch pie crust
– 2 medium crookneck squash, sliced into 1/4-inch thick rounds
– 8 oz goat cheese, crumbled
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out the pie crust and place on a baking sheet lined with parchment paper.
3. In a large skillet, heat olive oil over medium-high. Add squash and cook until tender, about 5 minutes per side.
4. Arrange cooked squash slices on the tart crust, leaving a 1-inch border around edges.
5. Top squash with crumbled goat cheese and sprinkle with garlic, salt, and pepper to taste.
6. Fold edges of the pastry up over the filling, pressing gently to seal.
7. Bake for 25-30 minutes or until golden brown. Garnish with fresh thyme leaves, if desired.

Cooking Time: 25-30 minutes

Crookneck Squash Stir-Fry with Ginger and Soy

This recipe brings together the sweetness of crookneck squash with the savory flavors of ginger and soy, perfect for a quick and delicious weeknight dinner.

Ingredients:

– 1 medium crookneck squash, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 1-inch piece of fresh ginger, peeled and minced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Scallions, thinly sliced (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the ginger and garlic; stir-fry for 30 seconds.
3. Add the squash; stir-fry for 5-7 minutes, until tender and lightly browned.
4. Pour in soy sauce; toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with scallions, if desired.

Cooking Time: 15-20 minutes

Crookneck Squash and Black Bean Enchiladas

This recipe combines the natural sweetness of crookneck squash with the earthy flavor of black beans, wrapped in a crispy tortilla and smothered in a rich tomato sauce. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 1 medium crookneck squash, cooked and diced
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can enchilada sauce
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– Salt and pepper to taste
– Optional: sour cream, avocado, cilantro for topping

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion, garlic, and bell pepper until tender.
3. Add the black beans and cook until heated through.
4. Stir in the diced squash and season with salt and pepper.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the enchiladas by spooning the squash mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
7. Pour the enchilada sauce over the top and sprinkle with cheese.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 30-40 minutes

Crookneck Squash and Ricotta Stuffed Shells

This creative twist on traditional stuffed shells combines the sweetness of crookneck squash with the creaminess of ricotta cheese, wrapped in tender pasta.

Ingredients:

– 12-15 jumbo pasta shells
– 1 medium crookneck squash, cooked and mashed
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; set aside.
3. In a mixing bowl, combine mashed squash, ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.
4. Stuff each cooked pasta shell with the squash-ricotta mixture, placing them in a baking dish as you go.
5. Top with additional grated Parmesan cheese (if desired).
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Cooking Time: 20-25 minutes

Summary

Looking for some delicious and refreshing summer recipes? Look no further! This article features 18 mouth-watering crookneck squash recipes that are perfect for hot summer days. From grilled and roasted options to soups, casseroles, and more, there’s something for everyone. Try your hand at Grilled Crookneck Squash with Garlic Butter, Sauteed Crookneck Squash with Onions and Herbs, or even Crookneck Squash Fritters with Spicy Aioli. With these recipes, you’ll be enjoying the sweet and nutty flavor of crookneck squash all summer long!

As the leaves begin to change colors and the crisp autumn air sets in, there’s nothing quite like gathering around a warm, cozy table with loved ones to enjoy a delicious meal. And what better way to do so than with a simple yet satisfying side dish that’s both flavorful and nutritious? We’re talking, of course, about roasted chestnuts! These tasty treats have been a staple of fall and winter gatherings for centuries, and it’s easy to see why – with their sweet, nutty flavor and satisfying crunch, they’re the perfect accompaniment to any meal. But what really sets them apart is their versatility: whether you like them classic and simple or jazzed up with spices and herbs, there’s a roasted chestnut recipe out there for everyone.

In this article, we’ll be exploring 18 delicious ways to roast chestnuts, from classic recipes to creative twists that are sure to impress. Whether you’re looking for a side dish to complement your holiday feast or just want to add some excitement to your everyday meals, these recipes are sure to hit the spot. So grab a bag of chestnuts and get roasting – your taste buds will thank you!

Classic Oven-Roasted Chestnuts with Sea Salt

Savor the warm, nutty flavor of roasted chestnuts, elevated by a touch of sea salt.

Ingredients:

– 1 pound fresh or dried chestnuts
– 2 tablespoons olive oil
– 1/4 teaspoon sea salt
– Optional: garlic powder, paprika, or other seasonings of your choice

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse chestnuts and remove any stems or debris.
3. In a bowl, toss chestnuts with olive oil, sea salt, and any desired seasonings until evenly coated.
4. Line a baking sheet with parchment paper or aluminum foil. Arrange chestnuts in a single layer, leaving some space between each nut.
5. Roast for 15-20 minutes, or until shells crack open and flesh is tender.
6. Remove from oven and let cool slightly before serving.

Cooking Time: 15-20 minutes

Honey-Glazed Roasted Chestnuts with Cinnamon

Elevate your snack game with this sweet and spicy recipe for honey-glazed roasted chestnuts.

Ingredients:

– 1 pound fresh or dried chestnuts
– 2 tablespoons honey
– 1/4 teaspoon ground cinnamon
– Salt, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. If using dried chestnuts, soak them in water for at least 8 hours. Drain and rinse.
3. In a bowl, whisk together honey and cinnamon until well combined.
4. Add the chestnuts to the bowl and toss to coat evenly with the honey-cinnamon mixture.
5. Line a baking sheet with parchment paper. Arrange the coated chestnuts in a single layer.
6. Roast for 20-25 minutes or until the chestnuts are tender and caramelized, shaking the pan halfway through.

Cooking Time: 20-25 minutes

Garlic and Herb Roasted Chestnuts

Transform humble chestnuts into a flavorful and aromatic side dish by roasting them with garlic, herbs, and olive oil.

Ingredients:

– 1 pound fresh or dried chestnuts
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt, to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. If using dried chestnuts, rehydrate them by soaking in water for at least 8 hours.
3. Remove any shells or skins from the chestnuts and place them on a baking sheet lined with parchment paper.
4. In a small bowl, mix together minced garlic, olive oil, rosemary, thyme, and salt.
5. Pour the garlic-herb mixture over the chestnuts, ensuring they are evenly coated.
6. Roast the chestnuts in the preheated oven for 20-25 minutes, or until they are tender and caramelized.
7. Remove from the oven and let cool slightly before serving.

Cooking Time: 20-25 minutes

Spicy Chili Roasted Chestnuts

Elevate your snack game with this simple recipe that combines the natural sweetness of chestnuts with the bold flavors of chili and spices.

Ingredients:

– 1 pound fresh or dried chestnuts, peeled
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 1/4 cup chili flakes (such as chipotle or ancho)
– Fresh cilantro leaves, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss chestnuts with olive oil, cumin, smoked paprika, cayenne pepper, and salt until they are evenly coated.
3. Spread the chestnuts in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until the chestnuts are tender and caramelized, stirring occasionally.
5. Remove from oven and sprinkle with chili flakes. Toss to combine.
6. Garnish with chopped cilantro leaves, if desired.
7. Serve warm.

Cooking Time: 20-25 minutes

Maple-Bourbon Roasted Chestnuts

Transform ordinary roasted chestnuts into a rich and indulgent treat with the sweet and savory flavors of maple syrup and bourbon.

Ingredients:

– 1 pound fresh or dried chestnuts, peeled and halved
– 2 tablespoons pure maple syrup
– 1 tablespoon bourbon whiskey (or substitute with apple cider or orange liqueur)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together maple syrup, bourbon, salt, and black pepper.
3. Add the chestnuts to the bowl and toss until they are evenly coated with the glaze.
4. Line a baking sheet with parchment paper or aluminum foil. Arrange the glazed chestnuts in a single layer, leaving some space between each piece.
5. Roast for 20-25 minutes or until the chestnuts are tender and caramelized, shaking the pan halfway through.

Cooking Time: 20-25 minutes

Rosemary and Thyme Roasted Chestnuts

Elevate your snack game with this aromatic and flavorful recipe, perfect for a cozy evening or as a unique addition to your holiday gatherings.

Ingredients:

– 1 pound fresh or dried chestnuts
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped (about 1 tablespoon)
– 1 teaspoon dried thyme leaves
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. If using fresh chestnuts, score the shell on each nut with a knife or razor blade.
3. In a large bowl, toss chestnuts with olive oil, chopped rosemary, dried thyme leaves, salt, and pepper until evenly coated.
4. Spread the chestnut mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast for 15-20 minutes or until the shells open and the nuts are tender.
6. Remove from oven and let cool slightly before serving.

Cooking Time: 15-20 minutes

Smoky Paprika Roasted Chestnuts

Elevate your snack game with this aromatic and savory recipe that combines the natural sweetness of chestnuts with the smokiness of paprika. Perfect as a quick appetizer or a delicious addition to any meal.

Ingredients:

– 1 pound fresh or dried chestnuts
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt, to taste
– Optional: garlic powder, chili flakes for added flavor

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse the chestnuts and remove any stems or strings.
3. In a large bowl, toss the chestnuts with olive oil, smoked paprika, and salt until evenly coated.
4. Spread the chestnuts in a single layer on a baking sheet.
5. Roast for 20-25 minutes, shaking the pan halfway through.
6. Remove from oven when chestnuts are tender and caramelized.
7. Serve warm or at room temperature, garnished with chopped fresh herbs if desired.

Cooking Time: 20-25 minutes

Orange Zest and Vanilla Roasted Chestnuts

Transform humble chestnuts into a sweet and aromatic treat by infusing them with the bright citrus flavor of orange zest and the warmth of vanilla.

Ingredients:

– 1 pound fresh or dried chestnuts, shell removed
– 2 tablespoons unsalted butter
– 1 tablespoon vanilla extract
– 1 teaspoon orange zest
– Salt to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss chestnuts with butter until they’re evenly coated.
3. Add vanilla extract and orange zest; mix well to combine.
4. Season with salt to taste.
5. Spread the chestnut mixture on a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes or until chestnuts are tender and caramelized, stirring occasionally.
7. Remove from oven and let cool slightly before serving.

Cooking Time: 20-25 minutes

Brown Sugar and Butter Roasted Chestnuts

Roasted Chestnuts with a Twist

Elevate your snack game with this sweet and savory recipe! Brown sugar and butter combine to create a sticky, caramelized glaze that enhances the natural sweetness of roasted chestnuts.

Ingredients:
– 1 pound fresh or dried chestnuts
– 2 tablespoons unsalted butter, melted
– 2 tablespoons brown sugar
– Salt, to taste

Instructions:
1. Preheat oven to 425°F (220°C).
2. If using fresh chestnuts, score the flat side of each nut with a sharp knife.
3. In a bowl, whisk together melted butter and brown sugar until well combined.
4. Add scored or dried chestnuts to the bowl and toss to coat evenly with the glaze.
5. Spread the glazed chestnuts in a single layer on a baking sheet.
6. Roast for 20-25 minutes, shaking the pan halfway through, until the chestnuts are tender and caramelized.
7. Remove from oven and sprinkle with salt to taste.

Cooking Time: 20-25 minutes

Five-Spice Roasted Chestnuts

Elevate your snack game with this aromatic and flavorful recipe that combines the natural sweetness of chestnuts with the warmth of five-spice powder.

Ingredients:

– 1 pound fresh or dried chestnuts
– 2 tablespoons vegetable oil
– 1 tablespoon five-spice powder
– 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 400°F (200°C).
2. If using fresh chestnuts, score the shells in a cross shape and remove any stems.
3. In a bowl, whisk together vegetable oil, five-spice powder, and salt.
4. Add the chestnuts to the bowl and toss until evenly coated with the spice mixture.
5. Spread the chestnuts on a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes or until the shells open and the flesh is tender.

Cooking Time: 20-25 minutes

Balsamic-Glazed Roasted Chestnuts

Balsamic-Glazed Roasted Chestnuts Recipe

Elevate your snack game with this sweet and savory recipe that combines the natural sweetness of roasted chestnuts with the tanginess of balsamic glaze.

Ingredients:
– 1 cup fresh or dried chestnuts
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup balsamic vinegar
– 2 tbsp honey

Instructions:
1. Preheat oven to 425°F (220°C).
2. If using fresh chestnuts, score the flat sides and soak in water for at least 30 minutes. Drain and pat dry.
3. Toss chestnuts with olive oil, salt, and black pepper on a baking sheet.
4. Roast chestnuts for 15-20 minutes or until they are tender and caramelized.
5. In a small bowl, whisk together balsamic vinegar and honey until well combined.
6. Remove roasted chestnuts from the oven and brush with the balsamic glaze.
7. Return to the oven and bake for an additional 2-3 minutes or until the glaze is sticky and caramelized.

Cooking Time: 20-25 minutes

Coconut and Curry Roasted Chestnuts

Transform ordinary chestnuts into an exotic delight with the warm flavors of coconut and curry. This simple recipe yields a deliciously aromatic snack perfect for any gathering.

Ingredients:

– 1 pound fresh or dried chestnuts
– 2 tablespoons unsweetened shredded coconut
– 1 tablespoon curry powder
– 1/4 teaspoon ground cumin
– 1/4 teaspoon salt
– 2 tablespoons olive oil
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse chestnuts and remove any stems or debris.
3. In a bowl, mix together coconut, curry powder, cumin, and salt.
4. Add the olive oil and stir until well combined.
5. Add the chestnuts to the bowl and toss until they are evenly coated with the spice mixture.
6. Spread the chestnuts in a single layer on a baking sheet.
7. Roast for 20-25 minutes or until the chestnuts are tender and caramelized.
8. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 20-25 minutes

Parmesan and Black Pepper Roasted Chestnuts

Elevate your holiday gatherings with this simple yet impressive side dish, highlighting the rich flavors of Parmesan cheese and black pepper.

Ingredients:

– 1 pound chestnuts, peeled and halved
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– 1 teaspoon freshly ground black pepper
– Salt, to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss chestnuts with olive oil, Parmesan cheese, and black pepper until evenly coated.
3. Spread the chestnut mixture on a baking sheet in a single layer.
4. Roast for 15-20 minutes or until the chestnuts are tender and caramelized, shaking the pan halfway through.
5. Season with salt to taste.

Cooking Time: 15-20 minutes

Lemon and Honey Roasted Chestnuts

Brighten up your fall gatherings with this sweet and tangy twist on traditional roasted chestnuts. This simple recipe brings out the natural sweetness of the chestnuts while adding a burst of citrus flavor.

Ingredients:

– 1 pound fresh or dried chestnuts
– 2 tablespoons honey
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/4 cup water

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse the chestnuts and remove any stems or debris.
3. In a large bowl, whisk together honey, lemon juice, and salt until well combined.
4. Add the chestnuts to the bowl and toss to coat with the honey-lemon mixture.
5. Pour in the water and toss again to ensure the chestnuts are evenly coated.
6. Spread the chestnuts out in a single layer on a baking sheet lined with parchment paper.
7. Roast for 15-20 minutes, or until the chestnuts are tender and caramelized.

Cooking Time: 15-20 minutes

Ginger and Soy Roasted Chestnuts

Elevate your snack game with this aromatic and savory recipe that combines the natural sweetness of chestnuts with the warmth of ginger and soy. Perfect for a quick and easy side dish or as a topping for salads, soups, or grilled meats.

Ingredients:

– 1 pound fresh or dried chestnuts
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger
– 1 tablespoon olive oil
– Salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce and grated ginger.
3. Add chestnuts to the marinade and toss to coat evenly.
4. Line a baking sheet with parchment paper and arrange the chestnuts in a single layer.
5. Drizzle olive oil over the chestnuts and sprinkle with salt.
6. Roast for 20-25 minutes, or until tender and caramelized, shaking the pan halfway through.

Cooking Time: 20-25 minutes

Cinnamon and Nutmeg Roasted Chestnuts

A sweet and aromatic twist on traditional roasted chestnuts, this recipe combines the warm spices of cinnamon and nutmeg to create a delightful holiday snack.

Ingredients:

– 1 pound fresh or dried chestnuts
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons olive oil

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse the chestnuts and remove any stems or debris.
3. In a bowl, mix together brown sugar, cinnamon, nutmeg, and salt.
4. Add the chestnuts to the bowl and toss until they are evenly coated with the spice mixture.
5. Drizzle the olive oil over the chestnuts and toss again to combine.
6. Spread the chestnuts in a single layer on a baking sheet.
7. Roast for 15-20 minutes, or until the chestnuts are tender and caramelized.

Cooking Time: 15-20 minutes

Cajun-Style Roasted Chestnuts

Get ready to spice up your snack game with this mouthwatering Cajun-Style Roasted Chestnuts recipe!

Ingredients:

– 1 pound chestnuts, cleaned and scored
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt, to taste
– 1/4 cup chopped scallions (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, and garlic powder.
3. Add the chestnuts to the bowl and toss until they’re evenly coated with the spice mixture.
4. Spread the chestnuts in a single layer on a baking sheet lined with parchment paper.
5. Roast for 15-20 minutes or until the chestnuts are tender and caramelized, shaking the pan halfway through.
6. Sprinkle with salt to taste.
7. Garnish with chopped scallions, if desired.

Cooking Time: 15-20 minutes

Serve: Warm, straight from the oven! Perfect as a snack or side dish for your next gathering.

Truffle Oil and Sea Salt Roasted Chestnuts

Elevate the humble chestnut with the rich flavors of truffle oil and sea salt. This simple yet elegant recipe is perfect for a cozy fall or winter evening.

Ingredients:
– 1 pound fresh or dried chestnuts
– 2 tablespoons truffle oil
– 1 teaspoon flaky sea salt
– 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rinse the chestnuts and remove any stems or leaves.
3. Place the chestnuts on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the chestnuts, then sprinkle with sea salt.
5. Roast the chestnuts in the preheated oven for 20-25 minutes, shaking the pan halfway through.
6. Remove the chestnuts from the oven and drizzle with truffle oil.
7. Serve warm, garnished with additional sea salt if desired.

Cooking Time: 20-25 minutes

Summary

Get cozy with these 18 delicious roasted chestnut recipes! From classic flavors to unique twists, there’s something for everyone. Try pairing sea salt and garlic, or go sweet with honey-glazed and maple-bourbon. Spice up your life with smoky paprika or chili peppers, or add a hint of citrus with orange zest and vanilla. For a savory treat, try parmesan and black pepper, or balsamic-glazed with a touch of coconut and curry. With so many options, you’re sure to find the perfect roasted chestnut recipe for your next cozy evening.

Are you tired of the same old routine for dinner every weeknight? Do you wish you had more time to cook up a delicious meal, but your schedule just doesn’t allow for it? Instant brown rice is here to save the day! This quick and easy grain can be transformed into a wide variety of tasty dishes that are perfect for busy families or individuals. Whether you’re looking for a comforting bowl of pilaf or a flavorful stir-fry, instant brown rice is the perfect starting point.

In this article, we’ll explore 20 different recipes that showcase the versatility of instant brown rice. From savory and spicy to sweet and indulgent, these dishes are sure to please even the pickiest eaters. So go ahead, get creative in the kitchen, and discover a whole new world of flavors with instant brown rice as your foundation!

Garlic Butter Instant Brown Rice with Herbs

Elevate your meals with this aromatic and savory side dish, packed with the warmth of garlic and herbs. Perfect for accompanying your favorite proteins or as a standalone main course.

Ingredients:

– 1 cup instant brown rice
– 2 tablespoons butter
– 1 clove garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste

Instructions:

1. Cook the instant brown rice according to package instructions.
2. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Stir in the chopped parsley and thyme. Cook for an additional minute.
4. Once the rice is cooked, fluff it with a fork and stir in the garlic butter mixture.
5. Season with salt and pepper to taste.

Cooking Time: 10-12 minutes

Servings: 1-2 people

Instant Brown Rice Stir-Fry with Vegetables

This recipe is a great way to use up leftover vegetables and cook a nutritious meal in no time. With the convenience of instant brown rice, this dish is perfect for busy weeknights or weekends.

Ingredients:

– 1 cup instant brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g. bell peppers, carrots, broccoli)
– Salt and pepper to taste
– Optional: soy sauce or stir-fry sauce for added flavor

Instructions:

1. Cook the instant brown rice according to package instructions using 2 cups of water.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the diced onion and minced garlic and cook until softened, about 3-4 minutes.
4. Add the mixed vegetables and cook until they are tender-crisp, about 5-6 minutes.
5. Once the rice is cooked, fluff it with a fork and add it to the skillet or wok. Stir-fry everything together for about 2 minutes.
6. Season with salt, pepper, and optional soy sauce or stir-fry sauce to taste.

Cooking Time: 15-20 minutes

Spicy Instant Brown Rice and Black Bean Bowl

This recipe combines the convenience of instant brown rice with the flavorful heat of spicy black beans, all wrapped up in a nutritious bowl. Perfect for a quick and easy lunch or dinner.

Ingredients:

– 1 cup instant brown rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: avocado, salsa, shredded cheese, cilantro for toppings

Instructions:

1. Cook the instant brown rice according to package instructions using 2 cups of water.
2. In a separate pan, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic, cumin, smoked paprika, salt, and pepper to the pan. Cook for an additional minute, stirring constantly.
4. Stir in the black beans and cook until heated through.
5. Serve the spicy black bean mixture over the cooked brown rice.

Cooking Time: 20-25 minutes

Instant Brown Rice Pilaf with Mushrooms and Peas

This recipe is a flavorful and nutritious twist on traditional pilafs, using instant brown rice as a base. It’s perfect for a weeknight dinner or a quick lunch.

Ingredients:

– 1 cup instant brown rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 8 oz mushrooms (button or cremini), sliced
– 1 cup frozen peas
– Salt and pepper to taste
– Optional: 1 teaspoon dried thyme

Instructions:

1. In a medium saucepan, bring the water to a boil. Add the rice, cover, reduce heat to low, and simmer for 5 minutes.
2. Heat the olive oil in a large skillet over medium-high. Add the onion and cook until softened, about 3 minutes.
3. Add the mushrooms to the skillet and cook until they release their moisture and start to brown, about 4-5 minutes.
4. Stir in the cooked rice, peas, salt, and pepper. Cook for an additional 2-3 minutes, until heated through.
5. Taste and adjust seasoning as needed. If desired, add dried thyme and stir to combine.

Cooking Time: 15-20 minutes

Cheesy Instant Brown Rice Casserole

A comforting and easy-to-make casserole perfect for a weeknight dinner or a weekend treat. This recipe combines the convenience of instant brown rice with the creaminess of melted cheese.

Ingredients:

– 1 cup instant brown rice
– 2 cups water
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter, melted
– Salt and pepper to taste

Instructions:

1. Cook the instant brown rice according to package instructions using 2 cups of water.
2. Preheat oven to 350°F (180°C).
3. In a large mixing bowl, combine cooked rice, shredded cheddar cheese, milk, and melted butter. Mix well until cheese is fully incorporated.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Bake for 20-25 minutes or until the top is golden brown and the casserole is heated through.
6. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Instant Brown Rice and Chicken Teriyaki

This recipe combines the simplicity of instant brown rice with the savory flavors of chicken teriyaki, perfect for a weeknight dinner or lunch on-the-go. With just a few ingredients and minimal preparation time, you’ll have a delicious meal ready in no time.

Ingredients:

– 1 cup Instant Brown Rice
– 2 boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/4 cup Teriyaki sauce
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste

Instructions:

1. Cook the Instant Brown Rice according to package instructions.
2. In a separate pan, combine chicken, Teriyaki sauce, soy sauce, honey, and ginger. Cook over medium heat for 5-7 minutes or until chicken is cooked through.
3. Serve cooked rice with chicken teriyaki on top.

Cooking Time: 15-20 minutes

Mediterranean Instant Brown Rice Salad

A flavorful and nutritious side dish that combines the warmth of Mediterranean cuisine with the convenience of instant brown rice. Perfect for a quick weeknight dinner or a potluck gathering.

Ingredients:

– 1 cup instant brown rice
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste

Instructions:

1. Cook instant brown rice according to package instructions using 2 cups of water.
2. In a large bowl, combine cooked rice, parsley, mint, cherry tomatoes, and feta cheese (if using).
3. Drizzle olive oil and lemon juice over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.

Cooking Time: 20-25 minutes

Instant Brown Rice Jambalaya with Shrimp and Sausage

This recipe combines the convenience of instant brown rice with the bold flavors of jambalaya, featuring succulent shrimp and savory sausage.

Ingredients:

– 1 cup Instant Brown Rice
– 2 cups water
– 1 pound large shrimp, peeled and deveined
– 1/2 pound smoked sausage, sliced
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 tablespoon soy sauce (optional)

Instructions:

1. Cook Instant Brown Rice according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high heat. Add sausage and cook until browned, about 3-4 minutes.
3. Add onion and garlic; cook until onion is translucent, about 2 minutes.
4. Add shrimp and thyme; cook until shrimp are pink and cooked through, about 2-3 minutes.
5. Fluff cooked Instant Brown Rice with a fork. Stir in soy sauce (if using). Combine rice with sausage and shrimp mixture.
6. Season with salt and pepper to taste.

Cooking Time: Approximately 15-20 minutes

Instant Brown Rice Stuffed Peppers

A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the convenience of instant brown rice with sautéed vegetables and savory seasonings. Perfect for a quick weeknight dinner or a healthy meal prep option.

Ingredients:

– 4 bell peppers, any color
– 1 cup instant brown rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook the instant brown rice according to package instructions using 2 cups of water.
3. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stuff each bell pepper with the cooked rice mixture, cumin, salt, and pepper.
6. Place the stuffed peppers on a baking sheet lined with parchment paper and cover with aluminum foil.
7. Bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the peppers are tender.

Cooking Time: 35-40 minutes

Instant Brown Rice and Lentil Curry

This recipe combines the comfort of brown rice with the warmth of a flavorful lentil curry, all made possible with the convenience of instant brown rice. Perfect for a weeknight dinner or a quick lunch.

Ingredients:

– 1 cup Instant Brown Rice
– 1 cup water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup red lentils, rinsed and drained
– 1 can (14 oz) diced tomatoes
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Cook Instant Brown Rice according to package instructions using 1 cup water.
2. In a large pan, heat oil over medium heat. Add chopped onion and cook until translucent.
3. Add garlic, lentils, diced tomatoes, curry powder, salt, and pepper. Stir well.
4. Simmer for 10-12 minutes or until the lentils are tender.
5. Serve the curry over cooked Instant Brown Rice. Garnish with fresh cilantro leaves if desired.

Cooking Time: 20-22 minutes

Instant Brown Rice Fried Rice with Egg

This recipe is a simple and satisfying meal that can be prepared in no time. With just a few ingredients, you’ll have a flavorful and filling dish that’s perfect for any occasion.

Ingredients:

– 1 cup cooked instant brown rice
– 1 egg, beaten
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt to taste
– Scallions, chopped (optional)

Instructions:

1. Heat the oil in a non-stick pan or wok over medium-high heat.
2. Add the diced onion and cook until translucent.
3. Push the onion to one side of the pan. Crack in the beaten egg and scramble until cooked through.
4. Mix the egg with the onion.
5. Add the cooked instant brown rice, soy sauce, and salt to the pan. Stir-fry for about 2-3 minutes, breaking up any clumps.
6. Taste and adjust seasoning as needed.
7. Transfer to a serving dish and garnish with chopped scallions if desired.

Cooking Time: 10-12 minutes

Instant Brown Rice and Vegetable Soup

Warm up with this comforting and nutritious soup made with instant brown rice and a medley of vegetables. This recipe is quick, easy, and perfect for a weeknight dinner.

Ingredients:

– 1 cup Instant Brown Rice
– 4 cups Water or Vegetable Broth
– 1 medium Onion, diced
– 2 cloves Garlic, minced
– 1 medium Carrot, peeled and sliced
– 1 medium Potato, peeled and cubed
– 1 can (14.5 oz) Diced Tomatoes
– Salt and Pepper to taste
– Optional: Your choice of vegetables (e.g., bell peppers, zucchini, spinach)

Instructions:

1. In a large pot, combine Instant Brown Rice and Water or Broth. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
2. Add diced Onion, minced Garlic, sliced Carrot, and cubed Potato. Simmer for an additional 10-12 minutes, or until vegetables are tender.
3. Stir in Diced Tomatoes and season with Salt and Pepper to taste.
4. Serve hot, garnished with your choice of optional vegetables.

Cooking Time: 20-25 minutes

Instant Brown Rice Sushi Rolls

Transforming instant brown rice into a delicious sushi roll has never been easier! With this simple recipe, you can enjoy the convenience of homemade sushi without the fuss.

Ingredients:

– 1 cup cooked Instant Brown Rice
– 1/2 cup water
– 1 tablespoon soy sauce (optional)
– Fillings of your choice (e.g. cucumber, carrot, avocado, salmon)

Instructions:

1. In a medium bowl, combine cooked Instant Brown Rice and water. Mix well to create a sticky dough.
2. Add soy sauce if desired for added flavor.
3. Lay a sheet of plastic wrap or parchment paper on a flat surface.
4. Place the rice mixture in the center of the sheet, leaving a 1-inch border around it.
5. Arrange your fillings horizontally across the rice.
6. Using your hands, shape the rice and fillings into a compact roll.
7. Roll up tightly, applying gentle pressure to form a firm shape.

Cooking Time: None! This recipe is ready in under 10 minutes.

Instant Brown Rice and Chickpea Buddha Bowl

This nutritious bowl combines fluffy instant brown rice with creamy chickpeas, crunchy vegetables, and a tangy dressing, making for a quick and satisfying meal. Perfect for a busy day or a light lunch.

Ingredients:

– 1 cup Instant Brown Rice
– 1 can Chickpeas (14 oz), drained and rinsed
– 2 cups Water or Vegetable Broth
– 1/4 cup Diced Red Bell Pepper
– 1/4 cup Diced Cucumber
– 2 tbsp Lemon Juice
– Salt and Pepper to taste
– Optional: Chopped fresh herbs like parsley or cilantro for garnish

Instructions:

1. Cook the Instant Brown Rice according to package instructions using 2 cups Water or Vegetable Broth.
2. In a separate pan, heat the chickpeas over medium heat with a pinch of salt and pepper until warm.
3. In a small bowl, whisk together lemon juice and a pinch of salt.
4. Assemble the bowls by placing cooked rice at the bottom, followed by chickpeas, diced vegetables, and drizzle with the lemon dressing.
5. Season with additional salt and pepper to taste.

Cooking Time:

– Instant Brown Rice: 20-25 minutes
– Chickpeas: 5 minutes
– Total: 25-30 minutes

Instant Brown Rice Paella with Seafood

Experience the classic Spanish dish of paella, transformed into a speedy and satisfying meal that combines the convenience of instant brown rice with succulent seafood. This recipe is perfect for busy weeknights or impromptu gatherings.

Ingredients:

– 1 cup Instant Brown Rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams), cleaned and chopped
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Lemon wedges for serving (optional)

Instructions:

1. Cook the instant brown rice according to package instructions using 2 cups of water.
2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped seafood and smoked paprika. Cook until the seafood is pink and cooked through, about 5-7 minutes.
5. Fluff the cooked rice with a fork and stir in the seafood mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with lemon wedges if desired.

Cooking Time: 20-25 minutes

Instant Brown Rice and Beef Stir-Fry

This recipe combines the convenience of instant brown rice with the flavors of a classic stir-fry, making it a quick and satisfying meal for any day. With just a few ingredients and simple steps, you can enjoy a nutritious and delicious dish in no time.

Ingredients:

– 1 cup Instant Brown Rice
– 2 cups water
– 1 lb Beef strips (sirloin or ribeye), sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color)
– Soy sauce and salt to taste

Instructions:

1. Cook the Instant Brown Rice according to package instructions using 2 cups of water.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add beef strips and cook until browned, about 3-4 minutes.
4. Remove beef from pan and set aside.
5. In the same pan, add remaining 1 tablespoon of oil, onion, and garlic. Cook until onion is translucent, about 2-3 minutes.
6. Add mixed bell peppers and cook for an additional 2-3 minutes, or until tender.
7. Return cooked beef to the pan and stir in soy sauce (to taste). Serve over cooked Instant Brown Rice.

Cooking Time: 15-20 minutes

Instant Brown Rice Pudding with Cinnamon

Satisfy your sweet tooth with this quick and easy recipe that combines the comfort of brown rice pudding with a hint of warm cinnamon. Perfect for a cozy night in or as a thoughtful gift.

Ingredients:

– 1 cup instant brown rice
– 2 cups water
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 tablespoon unsalted butter, melted

Instructions:

1. In a medium saucepan, combine the instant brown rice and water. Bring to a boil over high heat.
2. Reduce the heat to low and simmer for 18-20 minutes or until the liquid is absorbed and the rice is cooked.
3. Add the sugar, cinnamon, and salt to the cooked rice. Stir until well combined.
4. Gradually stir in the melted butter until fully incorporated.
5. Serve warm or at room temperature.

Cooking Time: 20 minutes

Instant Brown Rice and Tofu Scramble

A protein-packed breakfast or brunch option that’s ready in a flash! This recipe combines the convenience of instant brown rice with the savory flavor of scrambled tofu.

Ingredients:

– 1 cup Instant Brown Rice
– 1/2 block firm Tofu, crumbled
– 1 tablespoon Olive Oil
– 1 small Onion, diced
– 1 clove Garlic, minced
– Salt and Pepper to taste
– Optional: Chopped Bell Peppers, Mushrooms, or Spinach for added flavor

Instructions:

1. Cook the Instant Brown Rice according to package instructions.
2. Heat the Olive Oil in a non-stick skillet over medium-high heat. Add the diced Onion and cook until translucent, about 3-4 minutes.
3. Add the crumbled Tofu and cook, stirring occasionally, until it resembles scrambled eggs, about 5-6 minutes.
4. Season with Salt and Pepper to taste. If desired, add chopped Bell Peppers, Mushrooms, or Spinach for added flavor.
5. Serve the Scrambled Tofu over the cooked Instant Brown Rice.

Cooking Time: Approximately 15-20 minutes

Instant Brown Rice Risotto with Asparagus

This recipe combines the creaminess of risotto with the convenience of instant brown rice, all wrapped up in a flavorful asparagus package. Perfect for a weeknight dinner or special occasion, this dish is sure to impress!

Ingredients:

– 1 cup Instant Brown Rice
– 2 cups water
– 1 tablespoon olive oil
– 1 pound fresh asparagus, trimmed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Cook the Instant Brown Rice according to package instructions using 2 cups of water.
2. Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, onion, and garlic; cook until tender, about 5 minutes.
3. Add the cooked rice to the skillet, stirring to combine with the vegetable mixture.
4. Cook for an additional 1-2 minutes, until heated through.
5. Stir in Parmesan cheese and season with salt and pepper to taste.

Cooking Time: 15-20 minutes

Instant Brown Rice and Kale Salad with Lemon Dressing

This Instant Brown Rice and Kale Salad with Lemon Dressing is a healthy and flavorful side dish or light lunch, perfect for busy days when you need something easy and nutritious. The combination of fluffy brown rice, tender kale, and tangy lemon dressing makes for a satisfying meal.

Ingredients:

– 1 cup instant brown rice
– 2 cups water
– 2 cups curly kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt to taste

Instructions:

1. Cook the instant brown rice according to package instructions using 2 cups of water. Set aside.
2. In a large bowl, massage the kale leaves with your hands for about 2 minutes to help soften the fibers.
3. Add the cooked brown rice, lemon juice, and olive oil to the bowl with the kale. Toss to combine.
4. Season with salt to taste.
5. Serve immediately.

Cooking Time: 20-25 minutes (including cooking time for instant brown rice)

Summary

Get quick and easy meals on the table with these 20 instant brown rice recipes perfect for busy weeknights. From hearty bowls to flavorful casseroles, these dishes are sure to please. Try garlic butter instant brown rice with herbs, a spicy black bean bowl, or a Mediterranean-inspired salad. Or, make a comforting pilaf with mushrooms and peas, or indulge in a cheesy casserole. Whether you’re cooking for one or a crowd, these recipes offer endless possibilities for a delicious and stress-free dinner.

Get ready to indulge in a world of creamy, cheesy goodness with our top 20 twice-baked potato recipes! Twice-baked potatoes are a classic comfort food that can be elevated to new heights by adding creative twists and flavors. From loaded bacon and cheddar to Mediterranean olive and feta, we’ve gathered the creamiest, most mouthwatering variations to satisfy your cravings.

From breakfast-inspired sweet potato and marshmallow to savory pulled pork and ranch, our recipe collection has something for everyone. Whether you’re a cheese lover, a spice enthusiast, or just looking for a comforting side dish, these twice-baked potatoes are sure to impress.

Stay tuned for the full list of recipes and get ready to bake your way to cheesy bliss!

Loaded Bacon and Cheddar Twice Baked Potatoes

Loaded Bacon and Cheddar Twice Baked Potatoes Recipe

This recipe is a twist on the classic twice-baked potato, loaded with crispy bacon, melted cheddar cheese, and a hint of chives. The perfect comfort food for any occasion.

Ingredients:

– 4-6 medium-sized baking potatoes
– 6 slices of cooked bacon, crumbled
– 1 cup shredded cheddar cheese
– 2 tablespoons unsalted butter, softened
– 1/4 cup milk
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Poke some holes in each potato with a fork to allow steam to escape.
4. Bake the potatoes for 45-50 minutes, or until they’re tender when pierced with a fork.
5. Remove the potatoes from the oven and let them cool for 10-15 minutes.
6. Scoop out most of the potato flesh, leaving about 1/4 inch thick walls.
7. In a bowl, combine the cooled potato flesh, crumbled bacon, shredded cheese, softened butter, milk, salt, and pepper.
8. Stuff each potato shell with the mixture and top with additional cheddar cheese and chives.
9. Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Cooking Time: 1 hour 10 minutes – 1 hour 25 minutes

Garlic Parmesan Twice Baked Potatoes

Elevate your potato game with this creamy, cheesy recipe that combines the rich flavors of garlic and parmesan cheese.

Ingredients:

• 4-6 large baking potatoes
• 2 tablespoons unsalted butter, softened
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream or half-and-half

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes, or until tender when pierced with a fork.
3. Remove from oven and let cool slightly. Slice in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch border.
4. In a bowl, mix together butter, Parmesan cheese, garlic, salt, and pepper. Add heavy cream or half-and-half and stir until smooth.
5. Fill each potato shell with the garlic-Parmesan mixture, dividing it evenly among the potatoes.
6. Bake for an additional 15-20 minutes, or until golden brown and heated through.

Cooking Time: Approximately 1 hour and 10 minutes.

Broccoli and Cheese Twice Baked Potatoes

Elevate your potato game with this creamy, cheesy, and nutritious recipe that combines the flavors of broccoli and cheese with twice-baked potatoes.

Ingredients:

– 4 large baking potatoes
– 2 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes, or until tender.
3. In a separate bowl, toss broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes, or until tender.
4. Scoop out potato flesh, leaving about 1/8 inch thickness.
5. Mix potato flesh with broccoli, cheddar cheese, and Parmesan cheese.
6. Stuff each potato shell with the mixture and place on a baking sheet.
7. Bake at 375°F (190°C) for an additional 15-20 minutes, or until potatoes are golden brown.

Cooking Time: 1 hour 15 minutes

Buffalo Chicken Twice Baked Potatoes

Elevate your potato game with this mouthwatering recipe that combines the flavors of buffalo chicken and crispy, twice-baked potatoes.

Ingredients:

– 4-6 large baking potatoes
– 1/2 cup cream cheese, softened
– 1/4 cup ranch dressing
– 1/4 cup buffalo wing sauce (Frank’s RedHot)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cooked chicken (such as rotisserie chicken)
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes, or until tender.
3. Let potatoes cool slightly, then cut in half lengthwise and scoop out most of the flesh, leaving a shell about 1/4 inch thick.
4. In a bowl, mix together cream cheese, ranch dressing, buffalo wing sauce, and shredded cheddar cheese.
5. Add chopped chicken and cilantro to the bowl and stir until combined.
6. Stuff each potato shell with the buffalo chicken mixture and place on a baking sheet.
7. Drizzle with additional buffalo wing sauce (optional) and bake for an additional 10-12 minutes, or until heated through.

Cooking Time: Approximately 1 hour and 15 minutes

Jalapeño Popper Twice Baked Potatoes

Elevate your potato game with this spicy and savory recipe, combining the creaminess of baked potatoes with the bold flavor of jalapeños.

Ingredients:

– 4 large baking potatoes
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cooked bacon
– 1/4 cup diced jalapeños
– 2 cloves garlic, minced
– 1 tablespoon butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes or until tender.
3. While potatoes are baking, mix together cheese, bacon, jalapeños, and garlic in a bowl.
4. Once potatoes are done, slice them in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch around edges.
5. Add butter to each potato half, then top with cheese mixture.
6. Bake for an additional 15-20 minutes or until cheese is melted and bubbly.

Cooking Time: Approximately 1 hour 10 minutes

Spinach and Artichoke Twice Baked Potatoes

Elevate your potato game with this creamy, savory recipe that combines the flavors of spinach and artichoke hearts.

Ingredients:

– 2-3 large baking potatoes
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1 cup mayonnaise
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake the potatoes for 45-60 minutes, or until they’re tender when pierced with a fork.
3. Remove the potatoes from the oven and let them cool slightly.
4. Scoop out most of the potato flesh, leaving about 1/4 inch of the potato around the skin.
5. In a bowl, combine the chopped artichoke hearts, spinach, mayonnaise, Parmesan cheese, salt, and pepper. Mix well.
6. Stuff each potato with the artichoke-spinach mixture, dividing it evenly among the potatoes.
7. Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Cooking Time: Approximately 1 hour and 30 minutes total.

Pulled Pork Twice Baked Potatoes

A delicious twist on traditional twice-baked potatoes, this recipe combines the richness of pulled pork with the comfort of a warm, fluffy potato.

Ingredients:

– 4 large baking potatoes
– 1 cup pulled pork (cooked according to your favorite method)
– 2 tablespoons butter, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Scrub the potatoes clean and dry them with a paper towel. Poke some holes in each potato to allow steam to escape.
3. Bake the potatoes directly on the middle rack of the oven for 45-50 minutes, or until they’re cooked through and slightly tender when pierced with a fork.
4. Remove the potatoes from the oven and let them cool for 5-10 minutes.
5. Slice the potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch around the edges.
6. In a bowl, combine the pulled pork, softened butter, shredded cheese, and chopped cilantro. Season with salt and pepper to taste.
7. Stuff each potato shell with the pulled pork mixture, dividing it evenly among the four potatoes.
8. Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Cooking Time: Approximately 1 hour 15 minutes

Taco-Spiced Twice Baked Potatoes

Transform ordinary baked potatoes into a flavorful fiesta with this unique recipe, perfect for any occasion.

Ingredients:

– 4 large baking potatoes
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, sour cream, cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and poke some holes in each with a fork.
3. Rub the potatoes with olive oil and sprinkle with cumin, chili powder, paprika, salt, and pepper.
4. Bake the potatoes for 45-50 minutes, or until tender when pierced with a fork.
5. Remove from oven and let cool for 10-15 minutes.
6. Increase oven temperature to 425°F (220°C).
7. Slice the cooled potatoes in half lengthwise and scoop out some of the flesh to make room for toppings.
8. Stuff each potato with desired toppings and return to oven for an additional 5-7 minutes, or until cheese is melted and bubbly.

Cooking Time: 1 hour 15 minutes

Ranch and Chive Twice Baked Potatoes

Ranch and Chive Twice Baked Potatoes Recipe
=====================================================

Get ready for a creamy and savory twist on traditional baked potatoes! This recipe combines the flavors of ranch seasoning and chives to create an irresistible side dish.

Ingredients:

– 4 large baking potatoes
– 1/2 cup ranch seasoning
– 1/4 cup chopped fresh chives
– 1/2 cup sour cream
– 1 tablespoon unsalted butter, softened
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and poke some holes in each with a fork.
3. Bake the potatoes for 45-50 minutes, or until they’re tender when pierced with a fork.
4. Remove the potatoes from the oven and let them cool for 10-15 minutes.
5. Slice the potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch around the skin.
6. In a bowl, mix together the ranch seasoning, chives, sour cream, and butter until well combined.
7. Stuff each potato shell with the ranch-chive mixture, dividing it evenly among the four potatoes.
8. Place the stuffed potatoes on a baking sheet lined with parchment paper and bake for an additional 15-20 minutes, or until the filling is heated through and the potatoes are crispy.

Cooking Time: 1 hour 10 minutes to 1 hour 20 minutes

Smoked Gouda and Mushroom Twice Baked Potatoes

Elevate your potato game with this rich and creamy recipe, perfect for a special occasion or cozy night in.

Ingredients:

– 4 large baking potatoes
– 1/2 cup Smoked Gouda cheese, shredded
– 1/2 cup sautéed mushrooms (such as cremini or shiitake)
– 1/4 cup unsalted butter, softened
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh chives or scallions for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake the potatoes for 45-50 minutes, or until tender.
3. Let the potatoes cool slightly, then scoop out most of the flesh, leaving a shell about 1/8 inch thick.
4. In a bowl, combine the mashed potato flesh, Smoked Gouda cheese, sautéed mushrooms, butter, and heavy cream. Mix well to combine.
5. Stuff each potato shell with the potato-mushroom mixture, mounding it slightly in the center.
6. Bake for an additional 20-25 minutes, or until the potatoes are golden brown and the filling is heated through.

Cooking Time: 1 hour 15 minutes – 1 hour 30 minutes

Pesto and Sun-Dried Tomato Twice Baked Potatoes

Elevate your potato game with this flavorful recipe that combines the richness of pesto, the sweetness of sun-dried tomatoes, and the comforting warmth of twice-baked potatoes.

Ingredients:

– 4 large baking potatoes
– 1/2 cup pesto
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and poke some holes in each with a fork.
3. Rub the potatoes with olive oil, then sprinkle with salt and pepper.
4. Bake the potatoes for 45-50 minutes, or until tender when pierced with a fork.
5. Remove the potatoes from the oven and let them cool for 10-15 minutes.
6. Slice the potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch of the potato around the skin.
7. In a bowl, mix together pesto and sun-dried tomatoes. Add salt and pepper to taste.
8. Stuff each potato shell with the pesto-sun-dried tomato mixture, followed by any remaining potato flesh.
9. Top each potato with grated Parmesan cheese (if using) and return them to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Cooking Time: Approximately 1 hour 15 minutes

BBQ Brisket Twice Baked Potatoes

Transform your baked potatoes into a mouthwatering side dish by smothering them with the rich flavors of BBQ brisket. This recipe combines tender twice-baked potatoes with the bold, sweet taste of slow-cooked brisket.

Ingredients:

– 4 large baking potatoes
– 1 lb beef brisket
– 1/4 cup brown sugar
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup BBQ sauce
– 2 tbsp unsalted butter, melted
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes or until tender.
3. In a separate pan, slow-cook the brisket in BBQ sauce, brown sugar, chili powder, cumin, and smoked paprika for 3 hours.
4. Slice the brisket into thin strips.
5. Twice-bake the potatoes by scooping out some flesh to make room for the brisket.
6. Add melted butter, salt, and pepper to the potato mixture; mix well.
7. Stuff each potato with the brisket strips and any remaining BBQ sauce.
8. Bake at 350°F (175°C) for an additional 10-12 minutes or until heated through.

Cooking Time: 3 hours 30 minutes

Blue Cheese and Caramelized Onion Twice Baked Potatoes

Elevate your potato game with this rich and savory recipe that combines the pungency of blue cheese, the sweetness of caramelized onions, and the comfort of twice-baked potatoes.

Ingredients:

– 2-3 large baking potatoes
– 1/4 cup unsalted butter, softened
– 1/2 cup grated blue cheese (such as Roquefort or Gorgonzola)
– 1 large onion, thinly sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh chives or scallions for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes, or until tender.
3. While potatoes are baking, caramelize onions by heating olive oil in a skillet over medium heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until golden brown.
4. Remove potatoes from oven and let cool slightly. Scoop out most of the flesh, leaving about 1/8 inch thickness.
5. In a bowl, combine softened butter, blue cheese, and caramelized onions. Mix well to combine.
6. Stuff each potato shell with the blue cheese mixture, dividing it evenly among the potatoes.
7. Place stuffed potatoes on a baking sheet lined with parchment paper and bake for an additional 15-20 minutes, or until the tops are lightly browned.

Cooking Time: 1 hour 30 minutes to 1 hour 45 minutes

Herbed Goat Cheese Twice Baked Potatoes

Herbed Goat Cheese Twice Baked Potatoes Recipe

Elevate your potato game with this creamy and aromatic recipe, perfect for a cozy dinner or brunch.

Ingredients:

– 2-3 large baking potatoes
– 1/4 cup goat cheese crumbles
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste

Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Poke some holes in each potato using a fork to allow steam to escape.
4. Rub the potatoes with olive oil, then sprinkle with garlic, rosemary, thyme, salt, and pepper.
5. Bake the potatoes for 45-60 minutes or until they’re tender when pierced with a fork.
6. Remove from the oven and let cool for 10 minutes.
7. Cut the potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch thick walls.
8. In a bowl, combine goat cheese crumbles with the scooped-out potato flesh.
9. Stuff each potato shell with the goat cheese mixture, dividing it evenly among the three.
10. Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.

Cooking Time: Approximately 1 hour 15 minutes

Spicy Sriracha Twice Baked Potatoes

Elevate your potato game with this flavorful and spicy recipe, perfect for a cozy dinner or as a side dish.

Ingredients:

– 4 large baking potatoes
– 1/2 cup unsalted butter, softened
– 1/2 cup sour cream
– 1 tablespoon Sriracha sauce
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Chopped green onions and shredded cheese, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake potatoes directly on the middle rack for 45-50 minutes, or until tender.
3. Let potatoes cool slightly, then scoop out most of the flesh, leaving about 1/4 inch around the skin.
4. In a bowl, combine butter, sour cream, Sriracha sauce, garlic powder, salt, and pepper. Mix well.
5. Stuff each potato with the mixture, mounding it slightly in the center.
6. Place potatoes on a baking sheet and bake for an additional 20-25 minutes, or until filling is heated through.
7. Garnish with chopped green onions and shredded cheese, if desired.

Cooking Time: Approximately 1 hour 15 minutes

Loaded Baked Potato Soup Stuffed Twice Baked Potatoes

Transform the comfort food classic into a creamy, loaded potato soup-filled surprise!

Ingredients:
– 4 large baking potatoes
– 1/2 cup unsalted butter, softened
– 1/2 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 1/2 cup cooked bacon bits
– 1 tablespoon sour cream
– Salt and pepper to taste
– Fresh chives for garnish

Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes, or until tender.
3. While potatoes are baking, prepare the loaded potato soup filling:
– In a medium bowl, whisk together butter and heavy cream until smooth.
– Stir in shredded cheese, cooked bacon bits, and sour cream.
4. Once potatoes are cool enough to handle, cut them in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch around the skin.
5. Stuff each potato with the loaded potato soup filling, mounding it slightly at the top.
6. Place stuffed potatoes on a baking sheet lined with parchment paper and bake for an additional 15-20 minutes, or until heated through.

Cooking Time: 1 hour 15 minutes

Lobster and Crab Twice Baked Potatoes

Elevate your potato game with this decadent recipe featuring succulent lobster and crab, perfectly balanced flavors, and a satisfying crunch from the twice-baking process.

Ingredients:
– 4 large baking potatoes
– 1/2 cup lobster meat (fresh or canned)
– 1/4 cup jumbo lump crab meat
– 2 tablespoons unsalted butter, softened
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Poke some holes in each potato and bake for 45-50 minutes, or until tender when pierced.
4. Remove from the oven and let cool slightly.
5. Scoop out most of the flesh, leaving about 1/8 inch of the potato shell intact.
6. In a bowl, mix together lobster meat, crab meat, butter, paprika, salt, and pepper.
7. Stuff each potato with the lobster-crab mixture, then top with grated cheddar cheese.
8. Place the stuffed potatoes on a baking sheet and bake for an additional 20-25 minutes, or until golden brown and crispy.

Cooking Time: Approximately 1 hour 10 minutes to 1 hour 15 minutes

Pimento Cheese Twice Baked Potatoes

Experience the perfect comfort food with this creamy, cheesy, and flavorful recipe that’s sure to become a family favorite.

Ingredients:

– 4 large baking potatoes
– 1/2 cup pimento cheese spread
– 1/4 cup grated cheddar cheese
– 1 tablespoon unsalted butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Bake the potatoes directly on the middle rack for 45-50 minutes, or until they’re tender when pierced with a fork.
3. While the potatoes are baking, mix together the pimento cheese spread and grated cheddar cheese in a bowl.
4. Remove the potatoes from the oven and let them cool for 5-7 minutes.
5. Slice the potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch of the potato around the skin.
6. Stuff each potato shell with the pimento cheese mixture, dividing it evenly among the four potatoes.
7. Dot the top of each potato with butter and sprinkle with salt and pepper to taste.
8. Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Cooking Time: Total cooking time is approximately 1 hour 10 minutes to 1 hour 15 minutes.

Sweet Potato and Marshmallow Twice Baked Potatoes

Sweet Potato and Marshmallow Twice Baked Potatoes: A Twist on Classic Baked Potatoes

Mediterranean Olive and Feta Twice Baked Potatoes

Elevate your potato game with this flavorful twist on the classic twice-baked potato. Sweet potatoes meet savory Mediterranean flavors in this simple yet impressive side dish.

Ingredients:

– 2-3 large sweet potatoes
– 1/4 cup pitted green olives, sliced
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: fresh parsley or thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Scrub and poke sweet potatoes with a fork several times.
3. Bake whole sweet potatoes for 45-50 minutes, or until tender when pierced with a fork.
4. Let cool slightly before slicing in half lengthwise.
5. Scoop out most of the flesh, leaving about 1/8 inch border around edges.
6. In a bowl, mix together olive oil, garlic, olives, and feta cheese.
7. Stuff each sweet potato shell with the olive-feta mixture, dividing it evenly among the potatoes.
8. Top with additional feta cheese if desired.
9. Bake for an additional 15-20 minutes, or until filling is heated through and cheese is melted.

Cooking Time: Approximately 1 hour 10 minutes to 1 hour 25 minutes

Summary

Get ready to indulge in a world of creamy, cheesy, and deliciously diverse twice-baked potato recipes! This collection features 20 mouthwatering variations that are sure to satisfy any craving. From classic combinations like loaded bacon and cheddar to bold flavors like buffalo chicken and jalapeño popper, there’s something for everyone. Whether you’re in the mood for something savory, sweet, or spicy, these twice-baked potatoes are the perfect comfort food solution.

Are you tired of spending hours in the kitchen every night, trying to whip up a healthy and delicious meal? Look no further! With the rise of mini rice cookers on the market, cooking meals has never been easier. In this article, we will share 20 quick and easy recipes that can be cooked using your mini rice cooker, perfect for busy weeknights when you need a meal in a flash.

From classic comfort foods to international flavors, these recipes are sure to spice up your meal routine and leave you feeling satisfied and energized. Whether you’re a busy professional or a stay-at-home parent, these dishes can be adjusted to suit your taste buds and dietary needs.

In the following pages, we will explore 20 mouthwatering mini rice cooker recipes that are sure to become staples in your kitchen. From hearty bowls to flavorful casseroles, each recipe is carefully crafted to highlight the versatility of this convenient cooking tool.

Garlic Butter Rice with Parmesan

This classic Italian-inspired rice dish is a staple for any meal, elevating the flavor of your favorite main courses. With just a few simple ingredients and steps, you’ll be enjoying a creamy, savory, and aromatic side that’s sure to impress.

Ingredients:

– 1 cup uncooked white or brown rice
– 2 tablespoons unsalted butter
– 1 clove garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 350°F (180°C).
2. Cook the rice according to package instructions or using a medium saucepan with 2 cups water, covered, until tender and fluffy.
3. In a small saucepan, melt the butter over medium heat. Add garlic and cook for 1 minute, until fragrant.
4. Add cooked rice to the butter mixture and stir to combine. Season with salt and pepper.
5. Transfer the rice mixture to a baking dish and top with Parmesan cheese.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.

Cooking Time: 20-22 minutes

Coconut Lime Jasmine Rice

This flavorful side dish combines the warmth of jasmine rice with the brightness of lime and the richness of coconut, making it a perfect accompaniment to your favorite Southeast Asian-inspired dishes.

Ingredients:

– 1 cup jasmine rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. Drain and set aside.
2. In a medium saucepan, heat the oil over medium-high heat. Add the coconut and cook, stirring frequently, until lightly toasted, about 2-3 minutes.
3. Add the rice to the saucepan and stir to combine with the coconut mixture. Cook for 1 minute.
4. Add the water and lime juice to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
5. Fluff the rice with a fork and season with salt to taste. Garnish with cilantro leaves, if desired.

Cooking Time: 20 minutes

Teriyaki Chicken and Rice Bowl

A flavorful and savory dish that combines juicy chicken with a sweet and tangy teriyaki sauce, served over a bed of fluffy rice. This recipe is perfect for a quick weeknight dinner or a weekend lunch.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 1 cup cooked Japanese-style short-grain rice (such as Koshihikari)
– Sesame seeds and green onions for garnish (optional)

Instructions:

1. In a small bowl, whisk together soy sauce, honey, and rice vinegar.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5-6 minutes.
3. Pour the teriyaki sauce into the skillet and simmer for an additional 2-3 minutes, until the chicken is coated.
4. Serve the chicken over cooked Japanese-style rice and garnish with sesame seeds and green onions if desired.

Cooking Time: 15-20 minutes

Spicy Kimchi Fried Rice

Transform leftover rice into a flavorful and spicy dish with this simple recipe. With the bold flavors of kimchi and a kick of gochugaru (Korean chili flakes), you’ll be hooked!

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon gochugaru (Korean chili flakes)
– Salt to taste
– Scallions, chopped (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the ginger and gochugaru; stir-fry for 30 seconds.
4. Add the kimchi; stir-fry for 2-3 minutes, breaking up any clumps.
5. Add the cooked rice; stir-fry for about 5 minutes, breaking up any clumps and mixing well with the kimchi mixture.
6. Season with salt to taste.
7. Garnish with chopped scallions (if desired).
8. Serve immediately.

Cooking Time: 10-12 minutes

Lemon Herb Quinoa Pilaf

A bright and citrusy quinoa pilaf infused with the warmth of herbs, perfect as a side dish or light lunch.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, heat oil over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add quinoa, water or broth, lemon juice, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
5. Fluff with a fork and season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.

Cooking Time: 20 minutes

Mexican Cilantro Lime Rice

This flavorful side dish is a perfect accompaniment to any Mexican-inspired meal, with the bright zing of lime and the freshness of cilantro.

Ingredients:

– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 2 tablespoons fresh lime juice
– 1 tablespoon olive oil
– Salt to taste

Instructions:

1. Rinse the rice in a fine-mesh strainer and drain well.
2. Heat the olive oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add the water to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
4. Remove from heat and stir in the chopped cilantro, lime juice, and salt to taste.

Cooking Time: 20-25 minutes

Savory Mushroom and Wild Rice

A hearty, earthy dish that combines the nutty flavor of wild rice with the rich, umami taste of mushrooms. Perfect for a comforting weeknight meal or special occasion.

Ingredients:

– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a medium saucepan, bring wild rice and water or broth to a boil. Reduce heat, cover, and simmer for 40-45 minutes or until grains are tender.
3. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 5 minutes.
4. Add sliced mushrooms, garlic, and thyme to the skillet. Cook, stirring occasionally, until mushrooms release their liquid and start to brown (about 10-12 minutes).
5. Combine cooked wild rice and mushroom mixture in a serving dish. Season with salt and pepper to taste.

Cooking Time: Approximately 1 hour 15 minutes

Honey Soy Glazed Salmon with Rice

This Asian-inspired dish is a perfect balance of sweet and savory flavors, featuring honey-soy glazed salmon served atop fluffy white rice. It’s an easy and impressive recipe for a weeknight dinner or special occasion.

Ingredients:

– 4 salmon fillets (6 oz each)
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp vegetable oil
– 1 cup cooked white rice
– Salt and pepper, to taste
– Green onions and sesame seeds for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine honey, soy sauce, and brown sugar. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes.
3. Line a baking sheet with parchment paper. Place salmon fillets on the sheet. Brush the honey-soy glaze all over the fish.
4. Drizzle vegetable oil on top of the fish and season with salt and pepper.
5. Bake for 12-15 minutes or until cooked through.
6. Serve glazed salmon atop cooked white rice. Garnish with green onions and sesame seeds, if desired.

Cooking Time: 20-25 minutes

Mediterranean Chickpea and Rice

This hearty and flavorful dish combines the comfort of warm rice with the savory goodness of chickpeas, all infused with the bright flavors of the Mediterranean. Perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic, oregano, salt, and pepper; cook for an additional minute.
4. Stir in chickpeas and cook for 1-2 minutes or until heated through.
5. Fluff cooked rice with a fork and combine with the chickpea mixture.
6. Top with crumbled feta cheese (if using) and serve hot.

Cooking Time: 20-25 minutes

Cheesy Broccoli Rice Casserole

This comforting casserole combines tender broccoli, flavorful rice, and a rich cheese sauce for a satisfying side dish or main course. Perfect for family gatherings, potlucks, or a cozy night in.

Ingredients:

– 2 cups cooked white rice
– 3 cups broccoli florets
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup milk
– 2 tablespoons butter
– 1 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté broccoli and butter until tender.
3. Combine cooked rice, broccoli mixture, cheddar cheese, mozzarella cheese, milk, salt, and pepper in a 9×13-inch baking dish.
4. Mix well and transfer to the oven.
5. Bake for 25-30 minutes or until the top is golden brown and the casserole is hot and bubbly.

Cooking Time: 25-30 minutes

Thai Pineapple Fried Rice

This Thai-inspired fried rice recipe adds a sweet and tangy twist with the addition of pineapple, perfect for a quick and easy meal or as a side dish.

Ingredients:

– 2 cups cooked jasmine rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 cup diced fresh pineapple
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– 2 eggs, beaten (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mixed vegetables and cook until tender, about 2-3 minutes.
3. Add the pineapple and cook for an additional minute.
4. Push the vegetable mixture to one side of the pan. Crack in the eggs (if using) and scramble them until cooked through.
5. Mix the eggs into the vegetable mixture.
6. Add the cooked rice to the pan, breaking up any clumps with a spatula.
7. Stir-fry the rice with the vegetable mixture for about 2-3 minutes, until heated through and slightly browned.
8. Season with soy sauce, salt, and pepper to taste.

Cooking Time: 10-12 minutes

Curry Lentil and Basmati Rice

This recipe combines the comforting warmth of lentils with the aromatic flavors of Indian spices, served over fluffy basmati rice. Perfect for a cozy dinner or lunch.

Ingredients:

– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 cup basmati rice

Instructions:

1. Cook the lentils according to package instructions using 2 cups of water. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, curry powder, and turmeric. Cook for 1 minute.
5. Add the cooked lentils to the skillet and stir to combine. Season with salt and pepper to taste.
6. Cook the basmati rice according to package instructions.
7. Serve the curry lentil mixture over the fluffy basmati rice.

Cooking Time: Approximately 45 minutes

Garlic Shrimp and Rice Skillet

This flavorful one-pot dish combines succulent shrimp with aromatic garlic and savory rice, perfect for a weeknight dinner or special occasion. With minimal prep and cooking time, you’ll be enjoying a satisfying meal in no time!

Ingredients:

– 1 lb large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 1 cup uncooked white or brown rice
– 2 cups chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Add the rice and chicken broth to the skillet, stirring to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley if desired.

Cooking Time: 20-22 minutes

Vegetable Biryani with Cashews

This flavorful and aromatic Vegetable Biryani with Cashews is a perfect blend of spices, vegetables, and nuts that will tantalize your taste buds. With its rich aroma and vibrant colors, this dish is sure to impress!

Ingredients:

– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, cauliflower, etc.)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1/4 cup cashews, chopped
– Fresh cilantro, for garnish

Instructions:

1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion, garlic, mixed vegetables, coriander powder, turmeric powder, red chili powder, and salt. Cook until the vegetables are tender.
4. Add 2 cups of water to the saucepan and bring to a boil.
5. Drain the soaked rice and add it to the saucepan. Stir gently to combine.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. Fluff the biryani with a fork and garnish with chopped cashews and fresh cilantro.

Cooking Time: 30-40 minutes

Sweet and Sour Pork Rice Bowl

Enjoy a flavorful and balanced meal with this sweet and sour pork rice bowl recipe. Crispy pork, tangy sauce, and fluffy rice come together to create a delightful dish.

Ingredients:

– 1 cup cooked white rice
– 1 lb pork tenderloin, cut into bite-sized pieces
– 1/2 cup sweet and sour sauce (store-bought or homemade)
– 1 tablespoon vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow), sliced
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)

Instructions:

1. Cook rice according to package instructions.
2. In a separate pan, heat oil over medium-high heat. Add pork and cook until browned, about 3-4 minutes.
3. Add onion, garlic, and bell peppers to the pan. Cook until vegetables are tender-crisp, about 5 minutes.
4. Stir in sweet and sour sauce and season with salt and pepper to taste.
5. Serve pork mixture over cooked rice. Garnish with sesame seeds and chopped green onions if desired.

Cooking Time: 20-25 minutes

Spinach and Feta Stuffed Peppers with Rice

A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the creamy richness of feta cheese with the earthy sweetness of spinach, all wrapped up in a crunchy bell pepper package.

Ingredients:

– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1/2 cup fresh spinach leaves, chopped
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine cooked rice, chopped spinach, crumbled feta cheese, and olive oil. Season with salt and pepper.
4. Stuff each pepper with the rice mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.

Cooking Time: 45-50 minutes

BBQ Pulled Pork and Rice

Get ready for a comforting meal that’s perfect for any occasion. This recipe combines the tender, fall-apart texture of pulled pork with the simplicity of flavorful rice.

Ingredients:

– 2 pounds boneless pork shoulder
– 1 cup ketchup
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 teaspoon smoked paprika
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 cup uncooked white rice
– Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together ketchup, brown sugar, vinegar, smoked paprika, salt, and pepper.
3. Rub the mixture all over the pork shoulder, making sure to coat evenly.
4. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork until browned on all sides, about 5 minutes per side.
5. Transfer the pot to the preheated oven and braise for 2-1/2 hours, or until tender and easily shredded.
6. Remove from oven and shred with two forks. Serve with cooked rice.

Cooking Time: 3 hours (including cooking time)

Cajun Sausage and Rice Jambalaya

This classic Southern dish combines spicy Cajun sausage with fluffy rice, savory vegetables, and a rich tomato-based broth. A one-pot wonder that’s perfect for a quick weeknight dinner or a satisfying weekend meal.

Ingredients:

– 1 lb Cajun sausage (such as Andouille), sliced
– 2 cups uncooked white rice
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup diced bell peppers (any color)
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add sausage; cook until browned, about 5 minutes. Remove from pot.
3. Add onion, garlic, and bell peppers; cook until vegetables are tender, about 5 minutes.
4. Add rice to the pot; cook for 1-2 minutes, stirring constantly.
5. Add chicken broth, diced tomatoes, cooked sausage, salt, and pepper. Stir well.
6. Bring mixture to a boil; reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 20-25 minutes.

Cooking Time: 30-40 minutes

Greek Lemon Rice with Olives

This vibrant side dish combines the brightness of lemon, the creaminess of Greek yogurt, and the savory flavor of Kalamata olives to create a deliciously well-rounded accompaniment for your favorite Mediterranean-inspired meals.

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup pitted and sliced Kalamata olives

Instructions:

1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in Greek yogurt, lemon juice, oregano, salt, and pepper.
5. Combine cooked rice with the skillet mixture and stir until well combined.
6. Fold in sliced olives and serve warm.

Cooking Time: 20-25 minutes

Peanut Butter Banana Oatmeal (Rice Cooker Hack)

Start your day with a deliciously creamy and nutritious breakfast that’s easy to prepare using your rice cooker. This recipe combines the natural sweetness of banana with the richness of peanut butter, all wrapped up in warm and comforting oatmeal.

Ingredients:

– 1/2 cup rolled oats
– 1 ripe banana, sliced
– 2 tablespoons creamy peanut butter
– 1/4 teaspoon salt
– 1 cup water

Instructions:

1. Add the oats, sliced banana, peanut butter, and salt to your rice cooker.
2. Pour in the water, making sure all ingredients are covered.
3. Cook on “White Rice” setting for 20-25 minutes or until the oatmeal has absorbed most of the liquid and has a creamy consistency.
4. Fluff with a fork, then serve warm.

Cooking Time: 20-25 minutes

Summary

Discover quick and easy recipes for busy weeknights with your mini rice cooker! From flavorful sides like Garlic Butter Rice with Parmesan to savory main dishes like Teriyaki Chicken and Rice Bowl, these 20 recipes are sure to please. Try Coconut Lime Jasmine Rice, Spicy Kimchi Fried Rice, or Mediterranean Chickpea and Rice for a taste of international cuisine. For something sweet, whip up Peanut Butter Banana Oatmeal (yes, you can make oatmeal in your rice cooker!) or Greek Lemon Rice with Olives. These recipes are perfect for meal prep or a quick weeknight dinner.

Get ready to fall in love with the humble sweet potato! This versatile root vegetable is not only a great source of fiber, vitamins, and minerals, but it’s also incredibly delicious. Whether you’re looking for a comforting side dish or a creative main course, sweet potatoes have got you covered. From classic casserole recipes to international-inspired dishes, we’ve gathered 20 mouth-watering sweet potato recipes that are perfect for every occasion.

From savory dishes like Roasted Sweet Potato Wedges with Garlic and Sweet Potato and Black Bean Tacos, to sweet treats like Sweet Potato Pie with Pecan Crust and Sweet Potato Brownies with Chocolate Glaze, there’s something on this list for everyone. So go ahead, get cooking, and discover the amazing world of sweet potato recipes!

Sweet Potato Casserole with Marshmallows

Transform a classic casserole into a sweet and savory masterpiece by adding fluffy marshmallows to the mix.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup heavy cream
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup marshmallows
– 1/2 cup crushed graham crackers

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine mashed sweet potatoes, heavy cream, brown sugar, granulated sugar, salt, cinnamon, and nutmeg. Mix until smooth.
3. Pour the sweet potato mixture into a 9×13-inch baking dish.
4. Top with marshmallows and crushed graham crackers.
5. Bake for 35-40 minutes or until the marshmallows are toasted golden brown.

Cooking Time: 35-40 minutes

Roasted Sweet Potato Wedges with Garlic

Add a delicious twist to traditional sweet potatoes with these crispy and flavorful roasted wedges infused with the savory taste of garlic.

Ingredients:

– 2 large sweet potatoes
– 1/4 cup olive oil
– 3 cloves garlic, minced
– Salt, to taste
– Optional: Additional seasonings (e.g., paprika, chili powder)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Peel the sweet potatoes and cut them into wedges.
3. In a large bowl, toss the sweet potato wedges with olive oil, garlic, and salt until they are evenly coated.
4. Line a baking sheet with parchment paper and arrange the sweet potato wedges in a single layer.
5. Roast for 20-25 minutes or until crispy and golden brown.

Cooking Time: 20-25 minutes

Sweet Potato and Black Bean Tacos

Get ready to delight your taste buds with these flavorful tacos! Sweet potatoes and black beans combine for a sweet and savory fusion that’s perfect for a quick weeknight dinner or weekend brunch.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1/4 cup olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 1 tablespoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add onion and bell pepper; cook until softened, about 5 minutes.
4. Add black beans, cumin, and chili powder to the skillet. Cook for an additional 2-3 minutes or until heated through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with roasted sweet potatoes, black bean mixture, and desired toppings.

Cooking Time: 35-40 minutes

Sweet Potato Pie with Pecan Crust

Sweet Potato Pie with Pecan Crust Recipe

Summary: This sweet potato pie recipe combines the natural sweetness of roasted sweet potatoes with a crunchy pecan crust, perfect for the fall season.

Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– 2 large eggs
– 1 tablespoon unsalted butter, melted
– Pecan crust ingredients:
+ 1 1/2 cups pecan halves
+ 1/4 cup granulated sugar
+ 1/4 teaspoon salt

Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the sweet potatoes in a baking dish at 400°F (200°C) for about 45 minutes, or until tender.
3. In a blender or food processor, puree the roasted sweet potatoes with sugar, cinnamon, nutmeg, and salt.
4. In a separate bowl, whisk together heavy cream, eggs, and melted butter.
5. Add the wet ingredients to the sweet potato mixture and blend until smooth.
6. Pour the filling into a pie dish and set aside.
7. Preheat oven to 350°F (175°C).
8. In a small bowl, mix together pecan halves, sugar, and salt.
9. Sprinkle the pecan crust mixture evenly over the pie filling.
10. Bake for 40-45 minutes or until the crust is golden brown.

Cooking Time: 1 hour 20 minutes

Sweet Potato Fries with Spicy Aioli

Sweet Potato Fries with Spicy Aioli Recipe

Get ready to elevate your snack game with this sweet and spicy duo!

Ingredients:

– 2 large sweet potatoes
– 1/2 cup vegetable oil
– Salt, for seasoning
– Spicy Aioli ingredients (see below)
– Optional: Additional seasonings like paprika or chili powder for added flavor

Spicy Aioli:

– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon lemon juice
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Peel the sweet potatoes and cut into fry shapes.
3. Heat the vegetable oil in a large pot or deep fryer to 350°F (180°C).
4. Fry the sweet potato fries in batches until golden brown, about 3-4 minutes per batch.
5. Remove from oil with a slotted spoon and season with salt.
6. To make Spicy Aioli, combine mayonnaise, sriracha sauce, lemon juice, salt, and pepper in a bowl. Mix well.
7. Serve the Sweet Potato Fries hot with Spicy Aioli for dipping.

Cooking Time: About 20-25 minutes total (including frying time).

Sweet Potato and Kale Soup

This hearty soup combines the natural sweetness of sweet potatoes with the earthy flavor of kale, perfect for a cozy night in.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 2 cups kale leaves, stems removed and chopped
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: 1/2 cup heavy cream or Greek yogurt (for a creamy version)

Instructions:

1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the diced sweet potatoes, chopped kale, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Taste and adjust seasoning as needed. If desired, stir in heavy cream or Greek yogurt for added creaminess.
5. Serve hot, garnished with chopped kale or scallions if desired.

Cooking Time: 25-30 minutes

Sweet Potato Gnocchi with Sage Butter

Experience the comforting fusion of sweet potatoes and sage in this simple yet flavorful gnocchi recipe.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, lightly beaten
– Sage butter (see below for ingredients)

Sage Butter:

– 2 tablespoons unsalted butter, softened
– 2 tablespoons chopped fresh sage leaves
– Salt to taste

Instructions:

1. In a large mixing bowl, combine mashed sweet potatoes, all-purpose flour, semolina flour, salt, and baking powder. Mix until a dough forms.
2. Knead the dough for 5-7 minutes until smooth and pliable.
3. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
4. Cut the ropes into 1-inch pieces to form gnocchi.
5. Bring a large pot of salted water to a boil. Cook the gnocchi for 3-5 minutes, or until they float to the surface.
6. Remove the cooked gnocchi with a slotted spoon and serve with Sage Butter (melt softened butter with chopped sage leaves and a pinch of salt).

Cooking Time: 15-20 minutes

Sweet Potato Hash with Eggs

A flavorful and filling breakfast or brunch option that combines the natural sweetness of sweet potatoes with the richness of eggs.

Ingredients:

– 2 large sweet potatoes, peeled and diced into 1-inch cubes
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 4 large eggs
– Salt and pepper to taste
– Optional: chopped fresh herbs (such as parsley or chives) for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, onion, and garlic on a baking sheet. Roast for 20-25 minutes, or until sweet potatoes are tender.
3. Crack eggs into a bowl and whisk lightly. Season with salt and pepper.
4. Create 4 wells in the roasted sweet potato mixture and pour in an egg each.
5. Return to oven and bake for an additional 8-10 minutes, or until whites are set and yolks are cooked to desired doneness.
6. Garnish with chopped fresh herbs, if using.

Cooking Time: Approximately 35-40 minutes

Sweet Potato Pancakes with Maple Syrup

Sweet Potato Pancakes with Maple Syrup Recipe

Transform your breakfast routine with these fluffy and sweet pancakes made with roasted sweet potatoes and topped with pure Canadian maple syrup.

Ingredients:

– 2 large ripe sweet potatoes, peeled and cooked through
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Maple syrup for serving

Instructions:

1. Preheat a non-stick skillet or griddle over medium heat.
2. In a blender, combine cooked sweet potatoes, flour, sugar, baking powder, and salt. Blend until smooth.
3. In a bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and blend until just combined.
5. Drop 1/4 cupfuls of batter onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for another minute, until golden brown.
8. Serve warm with a drizzle of pure Canadian maple syrup.

Cooking Time: 10-12 minutes (depending on the number of pancakes)

Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry Recipe

This vibrant and flavorful curry is a perfect blend of sweet potatoes, chickpeas, and Indian spices. It’s an easy and comforting meal for any occasion.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 can (14 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add onions and cook until they’re translucent, about 5 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add sweet potatoes and chickpeas. Stir to combine. Cook for 5-7 minutes or until sweet potatoes are tender.
5. Stir in coconut milk. Season with salt and pepper.
6. Simmer the curry for an additional 10-15 minutes, stirring occasionally.
7. Garnish with cilantro leaves and serve over rice or with naan bread.

Cooking Time: 30-40 minutes

Sweet Potato Brownies with Chocolate Glaze

Sweet Potato Brownies with Chocolate Glaze Recipe

Rich, fudgy brownies infused with the natural sweetness of sweet potatoes and topped with a velvety chocolate glaze – a unique dessert that’s sure to delight!

Ingredients:

– 1 large sweet potato, cooked and mashed
– 1 and 1/2 sticks unsalted butter, at room temperature
– 2 cups sugar
– 1/2 cup unsweetened cocoa powder
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1 teaspoon salt
– Chocolate glaze ingredients: 1 cup semisweet chocolate chips, 1 tablespoon heavy cream

Instructions:

1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, combine mashed sweet potato, sugar, cocoa powder, eggs, and vanilla extract. Whisk until smooth.
4. Add the flour mixture and stir until just combined.
5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cool completely before glazing with melted chocolate and heavy cream.

Cooking Time: 25-30 minutes

Enjoy your Sweet Potato Brownies with Chocolate Glaze!

Sweet Potato and Quinoa Salad

This recipe combines the natural sweetness of roasted sweet potatoes with the nutty flavor of quinoa, creating a delicious and nutritious salad perfect for any occasion.

Ingredients:

– 2 large sweet potatoes
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Chopped fresh cilantro or parsley (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. Cook quinoa according to package instructions.
4. In a large bowl, whisk together olive oil, apple cider vinegar, and honey.
5. Add cooked quinoa and roasted sweet potatoes to the bowl. Toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh herbs, if desired.

Cooking Time: 1 hour 15 minutes

Sweet Potato and Spinach Stuffed Shells

Elevate your pasta game with this creative twist on traditional stuffed shells! Sweet potatoes add natural sweetness, while wilted spinach brings a boost of nutrients.

Ingredients:

– 12 jumbo pasta shells
– 2 large sweet potatoes, cooked and mashed
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine mashed sweet potatoes, spinach, ricotta cheese, mozzarella cheese, and egg. Mix well to combine.
4. Stuff each pasta shell with the sweet potato-spinach mixture, placing them in a baking dish as you go.
5. Cover shells with aluminum foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
7. Sprinkle with chopped parsley, if desired.

Cooking Time: 35-40 minutes

Sweet Potato Biscuits with Honey Butter

Sweet Potato Biscuits with Honey Butter Recipe

Introduction
Add a twist to your breakfast or brunch with these sweet potato biscuits, perfect for sopping up honey butter goodness.

Ingredients

– 2 large sweet potatoes, cooked and mashed
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– Honey butter (see below for recipe)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, baking powder, and salt.
3. Add mashed sweet potatoes, cold butter, and heavy cream to the dry ingredients. Mix until a dough forms.
4. Roll out the dough on a floured surface to about 1 inch (2.5 cm) thickness.
5. Cut into desired shapes using a biscuit cutter or glass.
6. Place biscuits on prepared baking sheet, leaving some space between each.
7. Bake for 15-20 minutes or until golden brown.

Honey Butter Recipe

– 1/2 cup unsalted butter, softened
– 2 tablespoons honey

Mix together until smooth and creamy. Serve warm with sweet potato biscuits.

Sweet Potato and Chorizo Skillet

Sweet Potato and Chorizo Skillet Recipe

A flavorful and satisfying one-pan dish that combines the natural sweetness of sweet potatoes with the spicy kick of chorizo.

Ingredients:

– 1 large sweet potato, peeled and diced
– 1/2 pound Spanish chorizo, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the sliced chorizo and cook until browned, about 3-4 minutes.
3. Remove the chorizo from the skillet with a slotted spoon and set aside.
4. Add the diced sweet potatoes to the skillet and cook for about 5 minutes, or until they start to soften.
5. Stir in the cooked chorizo and season with salt and pepper to taste.
6. Continue cooking for an additional 2-3 minutes, or until the sweet potatoes are tender and slightly caramelized.
7. Garnish with fresh parsley or cilantro, if desired.

Cooking Time: 15-20 minutes

Serve hot and enjoy!

Sweet Potato and Coconut Soup

A creamy and comforting soup that combines the natural sweetness of sweet potatoes with the richness of coconut milk.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) full-fat coconut milk
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the diced sweet potatoes, coconut milk, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro if desired.

Cooking Time: 25-30 minutes

Sweet Potato and Apple Muffins

Sweet Potato and Apple Muffins Recipe

As the seasons change, warm up with these moist and flavorful muffins that combine the natural sweetness of sweet potatoes with the crunch of fresh apples.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup milk
– 1/2 cup diced fresh apples (about 1 medium apple)
– Optional: chopped walnuts or pecans for added crunch

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, milk, and mashed sweet potatoes. Stir until just combined.
4. Fold in diced apples and nuts (if using).
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Sweet Potato and Bacon Waffles

Sweet Potato and Bacon Waffles Recipe

Start your day with a delicious twist on traditional waffles by incorporating the natural sweetness of sweet potatoes and the smoky flavor of bacon.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 4 eggs
– 1/2 cup milk
– 2 tablespoons butter, melted
– 6 slices of cooked bacon, crumbled
– Salt and pepper to taste

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together flour, eggs, milk, and melted butter.
3. Add the mashed sweet potatoes, crumbled bacon, salt, and pepper to the dry ingredients. Stir until just combined.
4. Pour approximately 1/4 cup of batter onto the preheated waffle iron.
5. Cook for 3-5 minutes or until the waffles are golden brown.
6. Repeat with remaining batter.

Cooking Time: Approximately 15-20 minutes

Sweet Potato and Lentil Stew

A hearty and comforting stew that’s perfect for a chilly evening. This recipe combines the natural sweetness of sweet potatoes with the nutty flavor of lentils, all wrapped up in a rich and flavorful broth.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced sweet potatoes, lentils, vegetable broth, and cumin.
5. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the sweet potatoes are tender.
7. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 30-40 minutes

Sweet Potato and Marshmallow Bars

A sweet and savory twist on traditional bars, these Sweet Potato and Marshmallow Bars are perfect for a quick snack or dessert.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup marshmallows
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– Optional: chopped nuts or sprinkles for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, whisk together flour and salt.
3. In a large bowl, combine mashed sweet potatoes, marshmallows, brown sugar, granulated sugar, melted butter, and egg. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the mixture into the prepared baking dish and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted 2 inches from the edge comes out clean.
7. Let cool completely before cutting into bars.

Cooking Time: 35-40 minutes

Summary

Get ready to indulge in the sweet and savory world of sweet potatoes! This article presents 20 delectable recipes that showcase the versatility of this nutritious ingredient. From classic comfort foods like Sweet Potato Casserole with Marshmallows, to international inspirations like Sweet Potato and Black Bean Tacos, there’s something for every palate and occasion. Whether you’re in the mood for a sweet treat or a savory meal, these recipes will guide you on a culinary journey that’s sure to satisfy your cravings.

Discover the Delicious World of Cabbage Wraps!

Cabbage wraps are a culinary game-changer. Not only are they ridiculously easy to make, but they’re also incredibly versatile and packed with nutrients. This humble vegetable is often overlooked in favor of trendier ingredients, but trust us – it’s time to give cabbage the spotlight it deserves.

In this article, we’ll be sharing 20 mouth-watering cabbage wrap recipes that will take your meal prep to the next level. From classic combinations like chicken and avocado to more adventurous pairings like Korean BBQ beef and kimchi, there’s something for everyone in this flavorful roundup. Whether you’re a busy professional looking for quick and easy lunches or a health-conscious foodie seeking inspiration for your next dinner party, these cabbage wraps are sure to satisfy.

So what are you waiting for? Dive into the world of cabbage wraps and get ready to wrap up the flavor!

Asian-Inspired Chicken Cabbage Wraps

Asian-Inspired Chicken Cabbage Wraps

A flavorful fusion of Asian-inspired flavors wrapped in a crispy cabbage leaf, this recipe is perfect for a quick and easy meal or snack.

Ingredients:

– 1 pound boneless, skinless chicken breast, cut into thin strips
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 cup chopped cilantro
– 8-10 cabbage leaves (from a head of napa cabbage)
– Salt and pepper to taste
– Vegetable oil for brushing

Instructions:

1. In a small bowl, whisk together soy sauce, honey, and ginger.
2. Add the chicken strips to the marinade and toss to coat. Let sit for 10-15 minutes.
3. Preheat a non-stick skillet or wok over medium-high heat.
4. Brush the cabbage leaves with vegetable oil and place in the skillet.
5. Add the marinated chicken to the skillet and cook until browned, about 5-7 minutes.
6. Serve the chicken and cabbage wraps hot, garnished with cilantro if desired.

Cooking Time: 15-20 minutes

Spicy Beef and Cabbage Wraps

Spicy Beef and Cabbage Wraps Recipe

Summary:
This recipe combines tender beef strips with crunchy cabbage and a kick of heat, all wrapped up in a crispy tortilla.

Ingredients:

– 1 lb beef strip loin or ribeye, sliced into thin strips
– 2 cups shredded cabbage
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 2 tbsp Gochujang (Korean chili paste)
– 1 tsp ground ginger
– 1/4 tsp red pepper flakes
– 8-10 corn tortillas
– Salt and black pepper, to taste
– Optional: kimchi slaw (see note)

Instructions:

1. In a large bowl, whisk together soy sauce, rice vinegar, Gochujang, ginger, and red pepper flakes.
2. Add the sliced beef to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a grill or grill pan to medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.
4. Grill the beef for 3-5 minutes per side, or until cooked to desired level of doneness.
5. In a separate pan, sauté the shredded cabbage with a pinch of salt and black pepper until slightly caramelized.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble wraps by placing beef strips, cabbage slaw (and kimchi slaw, if using), on each tortilla.

Cooking Time: 45 minutes

Vegetarian Lentil Cabbage Wraps

A flavorful and nutritious twist on traditional wraps, this recipe combines the comforting warmth of lentils with the crunch of cabbage and the freshness of herbs.

Ingredients:

– 1 cup cooked lentils
– 1/2 cup shredded cabbage
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6-8 large flour tortillas
– Optional: avocado, hummus, or salsa for added flavor

Instructions:

1. In a medium bowl, combine cooked lentils, shredded cabbage, chopped parsley, scallions, olive oil, garlic, cumin, salt, and pepper.
2. Mix well to combine.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon about 1/4 cup of the lentil mixture onto the center of each tortilla, leaving a small border around edges.
5. Fold bottom half of tortilla up over filling, then fold in sides and roll up tightly.
6. Serve immediately, or store wrapped wraps in an airtight container for up to 24 hours.

Cooking Time: 10-15 minutes

Korean BBQ Cabbage Wraps

Transform your lunch or dinner with these flavorful wraps, packed with tender beef short ribs and crunchy Korean-style slaw.

Ingredients:

– 1 pound beef short ribs
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cups shredded napa cabbage
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper, to taste
– 4-6 Korean-style slaw leaves (thinly sliced red cabbage, carrots, cucumber, green onion)
– Tortilla wraps or large lettuce leaves

Instructions:

1. Marinate beef short ribs in a mixture of Gochujang, soy sauce, brown sugar, and sesame oil for at least 30 minutes.
2. Grill or cook the short ribs until tender, about 10-15 minutes.
3. In a separate bowl, combine shredded cabbage, rice vinegar, salt, and pepper.
4. Assemble wraps by placing cooked short ribs onto a tortilla wrap or large lettuce leaf, then top with slaw mixture.
5. Serve immediately and enjoy!

Cooking Time: 30 minutes (including marinating time)

Mediterranean Chickpea Cabbage Wraps

Mediterranean Chickpea Cabbage Wraps: A flavorful and nutritious twist on traditional wraps.

Ingredients:

– 1 head of cabbage, outer leaves removed and thinly sliced
– 1 can chickpeas, drained and rinsed
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– 4-6 whole wheat tortillas or wraps

Instructions:

1. In a large bowl, combine chickpeas, parsley, garlic, olive oil, lemon juice, salt, and pepper. Mix well.
2. Add the sliced cabbage to the bowl and toss until the cabbage is evenly coated with the chickpea mixture.
3. Lay a tortilla or wrap on a flat surface. Spoon about 1/4 cup of the cabbage-chickpea mixture onto the center of the tortilla, leaving a small border around the edges.
4. Top with crumbled feta cheese (if using) and fold the bottom half of the tortilla up over the filling.
5. Fold in the sides and roll up the wrap to form a neat package. Repeat with remaining ingredients.

Cooking Time: 10-15 minutes

Teriyaki Salmon Cabbage Wraps

Experience the harmony of sweet and savory flavors with this easy-to-make recipe. Teriyaki-glazed salmon, crunchy cabbage, and creamy sauce come together in a delicious wrap.

Ingredients:

– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 1 head of cabbage, thinly sliced
– 1/4 cup chopped green onions
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 8-10 large flour tortillas
– Sesame seeds and chopped cilantro for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place salmon fillets on the prepared baking sheet.
4. Brush teriyaki sauce evenly over the salmon.
5. Bake for 12-15 minutes or until cooked through.
6. Meanwhile, prepare cabbage by soaking in cold water for 10 minutes. Drain and pat dry.
7. In a small bowl, whisk together soy sauce and honey.
8. Assemble wraps by spreading a spoonful of teriyaki glaze on each tortilla, followed by a piece of salmon, some cabbage, and green onions.
9. Serve immediately and garnish with sesame seeds and chopped cilantro if desired.

Cooking Time: 20-25 minutes

Thai Peanut Tofu Cabbage Wraps

A flavorful and refreshing twist on traditional wraps, this recipe combines the creaminess of peanut sauce with the crunch of cabbage and the tenderness of tofu.

Ingredients:

– 1 block firm tofu, drained and cut into small pieces
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– 1/4 teaspoon red pepper flakes (optional)
– 1 head cabbage, thinly sliced
– 8-10 whole wheat tortillas
– Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine peanut butter, soy sauce, honey, rice vinegar, and red pepper flakes (if using). Blend until smooth.
2. Heat a non-stick skillet over medium-high heat. Add tofu and cook for 3-4 minutes on each side, until golden brown.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble wraps by spreading peanut sauce on each tortilla, followed by a few pieces of tofu, some cabbage slices, and a sprinkle of salt and pepper to taste.

Cooking Time: 15-20 minutes

Mexican-Style Shredded Beef Cabbage Wraps

This recipe combines the flavors of tender shredded beef, crunchy cabbage, and spicy seasonings wrapped in a warm tortilla. Perfect for a quick and satisfying meal or snack.

Ingredients:

– 1 pound beef brisket or chuck roast
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups shredded cabbage
– 8-10 corn tortillas
– Optional: diced onions, bell peppers, salsa, avocado, sour cream

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
3. Brown the beef on all sides, about 5 minutes. Remove and set aside.
4. Add garlic, chili powder, and cumin; cook for 1 minute, stirring constantly.
5. Return the beef to the pot and cover with a lid. Simmer for 2-3 hours or until tender.
6. Shred the beef with two forks and stir in salt and pepper to taste.
7. Heat tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
8. Assemble wraps by spooning shredded beef onto a tortilla, topping with cabbage, and adding desired optional toppings.

Cooking Time: 2-3 hours (simmering time) + assembly

Greek Lamb Cabbage Wraps

Greek Lamb Cabbage Wraps Recipe Summary: Experience the vibrant flavors of Greece with these tender lamb wraps, wrapped in a tangy cabbage leaf and infused with aromatic spices.

Ingredients:
• 1 pound boneless lamb shoulder, thinly sliced
• 1 head of green cabbage, leaves separated
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Optional: crumbled feta cheese, chopped fresh parsley for garnish

Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, garlic, olive oil, oregano, cumin, salt, and pepper. Mix well.
3. Lay cabbage leaves flat on a work surface. Divide lamb mixture among the leaves, placing it in the center of each leaf.
4. Fold one side of the cabbage over the lamb, then roll up tightly to form a neat package. Repeat with remaining ingredients.
5. Place wraps seam-side down on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until lamb is cooked through and cabbage is tender.

Buffalo Cauliflower Cabbage Wraps

Take a flavorful twist on traditional wraps with this Buffalo-inspired cauliflower and cabbage combination.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 cups of cabbage, thinly sliced
– 1/4 cup of Frank’s RedHot sauce
– 2 tablespoons of butter
– 1 teaspoon of garlic powder
– Salt and pepper to taste
– 6-8 large tortilla wraps
– Optional: crumbled blue cheese, chopped cilantro, or sliced jalapeños for topping

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with butter, garlic powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat Frank’s RedHot sauce over medium-high heat. Add the sliced cabbage and cook for 5-7 minutes or until slightly caramelized.
4. To assemble wraps, spread roasted cauliflower on a tortilla, followed by a spoonful of spicy cabbage mixture. Top with optional blue cheese, cilantro, or jalapeños if desired.

Cooking Time: 30-40 minutes

Vietnamese Spring Roll Cabbage Wraps

These refreshing wraps are a twist on traditional spring rolls, using crisp cabbage leaves as the wrapping material instead of rice paper. Perfect for a light and healthy snack or meal.

Ingredients:

– 1 head of cabbage, leaves separated
– 1/2 cup cooked chicken breast, sliced
– 1/2 cup shredded carrots
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Optional: chopped mint leaves for garnish

Instructions:

1. In a small bowl, whisk together soy sauce, lime juice, and sesame oil.
2. In a separate bowl, combine cooked chicken breast, shredded carrots, and chopped cilantro.
3. Lay a cabbage leaf flat on a surface. Place about 1/4 cup of the chicken-carrot mixture onto the center of the leaf.
4. Fold the bottom half of the cabbage leaf up over the filling, then fold in the sides and roll up to form a neat package.
5. Repeat with remaining ingredients.
6. Serve immediately, or store in an airtight container in the refrigerator for up to 2 hours.

Cooking Time: None! These wraps are ready in just a few minutes.

Curried Vegetable Cabbage Wraps

A flavorful and healthy twist on traditional wraps, this recipe combines the crunch of cabbage with the warmth of curry spices and a medley of sautéed vegetables.

Ingredients:

– 1 head of cabbage, leaves separated
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small zucchini, diced
– 1 teaspoon curry powder
– Salt and pepper to taste
– 4-6 whole wheat tortillas

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; sauté until softened (3-4 minutes).
3. Add the bell pepper and zucchini; cook until tender (5-7 minutes).
4. Stir in the curry powder; season with salt and pepper to taste.
5. In a separate pan, warm the tortillas over medium heat for 30 seconds on each side.
6. Assemble the wraps by placing a few spoonfuls of the vegetable mixture onto a warmed tortilla, then top with a cabbage leaf.
7. Roll up the wrap tightly; serve immediately.

Cooking Time: Approximately 20-25 minutes

Honey Garlic Shrimp Cabbage Wraps

Savor the sweet and savory flavors of this Asian-inspired dish, featuring succulent shrimp, crunchy cabbage, and a hint of honey.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 head of cabbage, thinly sliced
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4-6 large tortilla wraps or cabbage leaves

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, garlic, and soy sauce.
3. Place the shrimp in a separate bowl and brush with the honey-garlic mixture. Let marinate for at least 10 minutes.
4. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side.
5. Meanwhile, toss the cabbage leaves with salt and pepper to taste.
6. Assemble the wraps by placing a few cooked shrimp onto a tortilla or cabbage leaf, followed by some sautéed cabbage. Serve immediately.

Cooking Time: 15-20 minutes

Moroccan Spiced Chicken Cabbage Wraps

Get ready to transport your taste buds to the vibrant souks of Morocco with these flavorful wraps. Succulent chicken, crunchy cabbage, and aromatic spices come together in a delightful fusion that’s sure to become a favorite.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into thin strips
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– Salt and black pepper, to taste
– 1 head of cabbage, thinly sliced
– 4 large flour tortillas
– Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, cinnamon, and cayenne pepper.
3. Add chicken strips to the marinade and toss to coat. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Grill or bake the chicken until cooked through, about 5-7 minutes per side.
5. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add sliced cabbage and cook until slightly caramelized, about 3-4 minutes.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
7. Assemble wraps by placing cooked chicken, cabbage, and a sprinkle of cilantro onto each tortilla.

Cooking Time: 30-40 minutes

Pulled Pork Cabbage Wraps

Savor the flavors of tender pulled pork and crunchy cabbage in a delicious wrap.

Ingredients:

– 1 lb boneless pork shoulder, slow-cooked with BBQ sauce
– 1 head of cabbage, thinly sliced
– 4-6 corn tortillas
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional toppings: chopped cilantro, diced onions, sour cream

Instructions:

1. Preheat oven to 300°F (150°C).
2. Slice the cooked pork shoulder into shreds.
3. Heat a large skillet over medium-high heat with 1 tablespoon olive oil.
4. Add the sliced cabbage and cook until slightly caramelized, about 5-7 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble wraps by spooning pork onto a tortilla, followed by a spoonful of cabbage and any desired toppings.
7. Serve immediately and enjoy!

Cooking Time: Approximately 10 minutes to prepare, 5-7 minutes to cook the cabbage.

Quinoa and Black Bean Cabbage Wraps

A flavorful and nutritious twist on traditional wraps, this recipe combines the nutty taste of quinoa with the bold flavor of black beans and the crunch of cabbage.

Ingredients:

– 1 cup cooked quinoa
– 1 cup cooked black beans
– 1 head of cabbage, thinly sliced
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, avocado slices

Instructions:

1. Cook quinoa according to package instructions.
2. In a separate pan, heat the olive oil over medium heat. Add the sliced cabbage and cook until slightly wilted, about 5 minutes.
3. In a large bowl, combine cooked quinoa, black beans, and cumin. Squeeze lime juice over the mixture and season with salt and pepper to taste.
4. To assemble the wraps, place a portion of the quinoa mixture onto a cabbage leaf, followed by any desired toppings.
5. Roll up the wrap tightly and serve immediately.

Cooking Time: 20 minutes

Sesame Ginger Turkey Cabbage Wraps

Transform your lunch or dinner with this flavorful and nutritious wrap recipe, perfect for a quick and easy meal.

Ingredients:

– 1 lb cooked turkey breast, shredded
– 1/2 cup thinly sliced red cabbage
– 1/4 cup sesame seeds
– 2 tbsp grated fresh ginger
– 1 tbsp soy sauce
– 1 tsp honey
– 8-10 large flour tortillas
– Salt and pepper to taste
– Optional: chopped scallions, cilantro or crispy fried shallots for garnish

Instructions:

1. In a small bowl, whisk together sesame seeds, ginger, soy sauce, and honey.
2. In a separate bowl, combine shredded turkey breast and sliced cabbage.
3. Add the sesame-ginger mixture to the turkey-cabbage mixture; toss to coat.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Spoon about 1/2 cup of the turkey-cabbage mixture onto the center of each tortilla, leaving a small border around the edges.
6. Fold both sides towards the center, then roll up to form a neat wrap.
7. Serve immediately or refrigerate for up to 24 hours.

Cooking Time: 10-15 minutes

Sweet and Sour Pork Cabbage Wraps

A fusion of Asian-inspired flavors, these Sweet and Sour Pork Cabbage Wraps are a delicious twist on traditional wraps. Crispy pork, tangy cabbage, and a hint of sweetness come together in perfect harmony.

Ingredients:

– 1 pound pork shoulder, sliced into thin strips
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 tablespoon vegetable oil
– 1 small head of cabbage, shredded
– 4 large tortillas
– Salt and pepper to taste

Instructions:

1. In a medium bowl, whisk together soy sauce, honey, and rice vinegar. Add the pork strips and marinate for at least 30 minutes.
2. Preheat a non-stick skillet or wok over medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off. Cook the pork for 5-7 minutes, until crispy and cooked through.
3. In the same skillet, add the shredded cabbage and cook for an additional 2-3 minutes, until slightly wilted.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the wraps by placing a portion of the cooked pork and cabbage onto each tortilla.

Cooking Time: 25-30 minutes

Zesty Lemon Herb Chicken Cabbage Wraps

Brighten up your mealtime with these flavorful wraps, packed with tender chicken, crunchy cabbage, and a zesty lemon herb sauce.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 2 tbsp olive oil
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 4 large cabbage leaves
– 1/4 cup crumbled feta cheese (optional)
– Fresh parsley or dill, chopped (for garnish)

Instructions:

1. In a medium bowl, whisk together lemon juice, garlic, thyme, salt, and pepper.
2. Add chicken to the marinade; refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Cook chicken for 5-6 minutes per side, or until cooked through.
4. Meanwhile, heat olive oil in a large skillet over medium heat. Add cabbage leaves and cook until slightly wilted, about 3-4 minutes.
5. Assemble wraps by placing cooked chicken on each cabbage leaf, then top with feta cheese (if using). Serve immediately, garnished with chopped parsley or dill.

Cooking Time: 20-25 minutes

Caribbean Jerk Tofu Cabbage Wraps

A flavorful fusion of Caribbean jerk seasoning and crunchy cabbage, wrapped around tender tofu for a delicious and healthy snack.

Ingredients:

– 1 block firm tofu, drained and cut into small cubes
– 2 tbsp Caribbean jerk seasoning
– 1/4 cup olive oil
– 1 head of cabbage, thinly sliced
– 1/2 lime, juiced
– Salt and pepper to taste
– Optional: avocado slices or chopped cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together jerk seasoning and olive oil. Add tofu cubes and toss to coat.
3. Spread tofu on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until lightly browned.
4. Meanwhile, steam cabbage leaves by wrapping them in a damp paper towel and microwaving for 30 seconds.
5. Assemble wraps by placing a few tofu cubes onto a steamed cabbage leaf, then sprinkle with lime juice and season with salt and pepper to taste.
6. Roll up and serve immediately. Optional: top with avocado slices or chopped cilantro.

Cooking Time: 20-25 minutes

Summary

Get ready to wrap up your meals with these 20 flavorful cabbage wrap recipes! From Asian-inspired chicken wraps to Mediterranean chickpea wraps, and from spicy beef wraps to vegetarian lentil wraps, there’s something for everyone. Whether you’re in the mood for a quick lunch or a satisfying dinner, these healthy and delicious recipes will keep you going all day long. Try out our unique flavor combinations and enjoy the convenience of using cabbage as a low-carb wrap alternative.

The art of cooking a delicious stove top stuffing has been perfected over the years, with various ingredients and flavors being used to create the perfect blend. Whether you’re looking for a classic herb stuffing or something more adventurous like jalapeño corn, there’s a recipe out there for every occasion.

In this article, we’ll be exploring 20 different stove top stuffing recipes that are sure to please even the pickiest of eaters. From savory mushroom and bacon cheddar to sweet potato and rosemary thyme, each recipe is carefully crafted with unique flavors and ingredients that will make your taste buds do the happy dance.

So why settle for a boring old bread-based stuffing when you can create something truly special with these stove top recipes? Let’s get started and explore the wonderful world of stove top stuffings!

Classic Herb Stove Top Stuffing

This recipe yields a savory and aromatic stuffing perfect for accompanying roasted meats or vegetables. With its blend of fresh herbs, it’s sure to become a holiday tradition.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons butter, melted
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed fresh herbs (parsley, sage, thyme)
– 1 teaspoon poultry seasoning
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a large skillet, sauté the chopped onion and minced garlic until softened.
3. Add the bread cubes, melted butter, mixed herbs, poultry seasoning, salt, and pepper to the skillet.
4. Cook over medium heat, stirring frequently, for about 5-7 minutes or until the bread is toasted and fragrant.
5. Transfer the mixture to a serving dish and bake in the preheated oven for an additional 10-15 minutes.

Cooking Time: 15-20 minutes

Sausage and Apple Stove Top Stuffing

This savory and sweet stuffing recipe combines the flavors of sausage, apples, and herbs to create a delicious side dish for your next meal. With minimal prep time and easy cooking, this recipe is perfect for busy home cooks.

Ingredients:

– 1 pound sweet Italian sausage, casings removed
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups stale bread, cubed
– 1 large apple, diced (Granny Smith or Gala work well)
– 1 teaspoon dried sage
– Salt and pepper to taste

Instructions:

1. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add butter, onion, and garlic to the skillet; cook until the onion is translucent.
3. Stir in bread, apple, sage, salt, and pepper.
4. Reduce heat to low; simmer for 5-7 minutes or until the bread is toasted and the liquid has been absorbed.
5. Serve hot.

Cooking Time: 10-12 minutes

Cranberry Pecan Stove Top Stuffing

A sweet and savory twist on traditional stuffing, this recipe combines the flavors of cranberries and pecans for a delicious side dish perfect for holidays and special occasions.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons butter, melted
– 1/2 cup fresh or frozen cranberries
– 1/2 cup chopped pecans
– 1/4 cup chicken broth
– 1 teaspoon poultry seasoning
– Salt and pepper to taste

Instructions:

1. Preheat the stove top to medium-high heat.
2. In a large skillet, combine bread cubes, melted butter, cranberries, and pecans. Cook for 5 minutes, stirring occasionally.
3. Add chicken broth, poultry seasoning, salt, and pepper. Stir until liquid is absorbed and bread is toasted.
4. Reduce heat to low and simmer for an additional 2-3 minutes or until the stuffing is heated through.

Cooking Time: 7-9 minutes

Savory Mushroom Stove Top Stuffing

Elevate your holiday meal with this savory mushroom stuffing recipe, perfect for a quick and delicious side dish.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 teaspoon poultry seasoning
– 1/2 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large skillet, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 7-8 minutes.
3. Add garlic, poultry seasoning, and thyme; cook for an additional minute.
4. Add bread cubes to the skillet, stirring to combine with mushroom mixture.
5. Cook for 2-3 minutes or until bread is lightly toasted.
6. Season with salt and pepper to taste.

Cooking Time: 15-18 minutes

Bacon and Cheddar Stove Top Stuffing

This recipe combines the rich flavors of crispy bacon and sharp cheddar with the convenience of stove-top cooking, perfect for busy holiday meals.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 6 slices of cooked bacon, crumbled
– 1/2 cup grated cheddar cheese
– 1/4 cup chicken broth
– 2 tablespoons butter
– 1 teaspoon dried sage
– Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the bread cubes, crumbled bacon, and grated cheddar cheese. Cook until the bread is toasted and the cheese is melted, stirring frequently.
3. Pour in the chicken broth and stir until the liquid is absorbed and the stuffing is heated through.
4. Season with salt, pepper, and dried sage to taste.
5. Serve hot, garnished with additional crumbled bacon if desired.

Cooking Time: 15-20 minutes

Garlic Parmesan Stove Top Stuffing

Elevate your holiday meal with this flavorful and easy-to-make Garlic Parmesan Stove Top Stuffing. Perfect for a quick and delicious side dish or as a base for stuffing turkey.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons unsalted butter, melted
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large skillet, combine melted butter, Parmesan cheese, parsley, garlic, and thyme. Cook over medium heat, stirring occasionally, until the butter is melted and the mixture is fragrant.
3. Add bread cubes to the skillet and stir until they are evenly coated with the garlic-Parmesan mixture.
4. Season with salt and pepper to taste.
5. Transfer the stuffing to a 9×13-inch baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until lightly toasted.

Cooking Time: 25-30 minutes

Cornbread Stove Top Stuffing

Elevate your holiday meal with this unique cornbread-based stuffing recipe, perfect for a cozy gathering or family feast. This stove-top delight combines the warmth of freshly baked cornbread with savory herbs and spices.

Ingredients:

– 1 cup stale cornbread, crumbled
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon poultry seasoning
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken broth

Instructions:

1. In a large skillet, melt butter over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in crumbled cornbread, thyme, poultry seasoning, salt, and pepper.
5. Pour in chicken broth and stir until the mixture is well combined and slightly thickened.
6. Cook for an additional 5-7 minutes or until the stuffing is heated through and crispy on the bottom.

Cooking Time: 15-20 minutes

Spinach and Feta Stove Top Stuffing

This savory stuffing recipe combines the earthy flavor of spinach with the tanginess of feta cheese, perfect for a delicious and easy side dish or accompaniment to your favorite main course.

Ingredients:

– 1 package frozen chopped spinach, thawed and drained
– 2 tablespoons butter
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/2 cup breadcrumbs
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste

Instructions:

1. Preheat a large skillet over medium-high heat.
2. Add butter, onion, and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add spinach and cook until wilted, about 2 minutes.
4. Stir in breadcrumbs and feta cheese; cook for an additional 1-2 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: About 10-12 minutes

Sweet Potato Stove Top Stuffing

This recipe combines the natural sweetness of sweet potatoes with the savory flavors of traditional stuffing, all cooked to perfection on your stovetop. Perfect for a stress-free holiday meal or a cozy weeknight dinner.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 4 cups stale white bread, cut into 1-inch cubes
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon poultry seasoning
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. In a large skillet, melt butter over medium heat.
2. Add diced sweet potatoes and cook until tender, about 10 minutes.
3. Add bread cubes, chopped onion, minced garlic, poultry seasoning, salt, and pepper to the skillet.
4. Stir until bread is evenly coated with sweet potato mixture and toast is lightly browned.
5. Cook for an additional 2-3 minutes, stirring frequently.
6. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Rosemary and Thyme Stove Top Stuffing

This savory stuffing recipe combines the earthy flavors of rosemary and thyme with the warmth of bread and herbs, perfect for a cozy holiday meal. With its ease of preparation and quick cooking time, it’s an ideal side dish to complement your favorite roasted meats.

Ingredients:

– 4 cups stale white bread, cut into 1-inch cubes
– 2 tablespoons butter
– 1/4 cup chopped fresh rosemary
– 2 tablespoons chopped fresh thyme
– 1 small onion, finely chopped
– 1 celery stalk, finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a large skillet, melt butter over medium heat. Add chopped onion and celery; cook until tender, about 5 minutes.
3. Add bread cubes, rosemary, thyme, salt, and pepper to the skillet. Stir until well combined.
4. Cook for an additional 5-7 minutes, stirring occasionally, or until the bread is toasted and fragrant.
5. Serve hot.

Cooking Time: 10-12 minutes

Jalapeño Corn Stove Top Stuffing

Add a spicy twist to your holiday meal with this flavorful stuffing recipe that combines the sweetness of corn with the heat of jalapeños.

Ingredients:

– 1 cup stale bread, cut into 1-inch cubes
– 2 tablespoons butter, melted
– 1/2 cup frozen corn kernels, thawed
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. In a large skillet, melt butter over medium-high heat.
2. Add bread cubes and cook, stirring occasionally, until lightly toasted (about 5 minutes).
3. Add corn kernels, cilantro, jalapeño, and paprika. Cook for an additional 2-3 minutes, stirring frequently.
4. Season with salt and pepper to taste.
5. Serve hot.

Cooking Time: 8-10 minutes

Caramelized Onion Stove Top Stuffing

Elevate your holiday meal with this savory stuffing recipe that combines the sweetness of caramelized onions with the warmth of sage and thyme. This easy-to-make dish is perfect for a stress-free Thanksgiving or Christmas dinner.

Ingredients:

– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1/4 cup chicken broth
– 1/4 cup white wine (optional)
– 1 teaspoon dried sage
– 1/2 teaspoon dried thyme
– 2 cups stale bread, cut into 1-inch cubes
– Salt and pepper to taste

Instructions:

1. In a large skillet, cook the onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized.
2. Add butter, chicken broth, white wine (if using), sage, and thyme to the skillet. Stir to combine.
3. Add bread cubes to the skillet and stir until well coated with the onion mixture.
4. Season with salt and pepper to taste.
5. Cook for an additional 10-15 minutes, stirring occasionally, or until the bread is toasted and the stuffing is heated through.

Cooking Time: 45-50 minutes

Wild Rice Stove Top Stuffing

Elevate your holiday meal with this savory wild rice stuffing, packed with nutty flavor and texture. This stove top recipe is perfect for busy cooks who want a delicious side dish without the hassle of cooking from scratch.

Ingredients:

– 1 cup uncooked wild rice
– 2 cups chicken broth
– 1 tablespoon butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large saucepan, bring the chicken broth to a boil.
2. Add the wild rice, cover, reduce heat to low, and simmer for 40-45 minutes or until the rice is tender and the liquid is absorbed.
3. Melt butter in a skillet over medium-high heat. Add the chopped onion and cook until translucent.
4. Add the garlic, thyme, salt, and pepper to the skillet and cook for an additional minute.
5. Fluff the cooked wild rice with a fork and stir in the onion mixture.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 45-50 minutes

Blue Cheese and Walnut Stove Top Stuffing

This recipe combines the pungent flavor of blue cheese with the earthy taste of walnuts to create a stuffing that’s sure to impress. Perfect for a holiday gathering or special occasion, this stove top stuffing is quick, easy, and packed with flavor.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/2 cup blue cheese crumbles
– 1/4 cup chopped walnuts
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon poultry seasoning
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, melt butter over medium heat.
3. Add chopped onion and cook until translucent, about 5 minutes.
4. Add garlic, blue cheese, walnuts, poultry seasoning, salt, and pepper. Cook for an additional 2-3 minutes.
5. Add bread cubes to the skillet and stir until evenly coated with the blue cheese mixture.
6. Transfer the stuffing to a baking dish and bake for 25-30 minutes or until golden brown.

Cooking Time: 30-40 minutes

Curried Vegetable Stove Top Stuffing

This flavorful recipe combines the warmth of curry spices with the comfort of classic stuffing, perfect for a unique twist on your holiday meal. This stove top preparation method makes it easy to prepare and serve.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons unsalted butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as bell peppers, carrots, and zucchini)
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth

Instructions:

1. Preheat stove top to medium-high heat.
2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed vegetables and curry powder; cook for an additional 2-3 minutes or until tender.
4. Stir in bread, salt, and pepper.
5. Pour in chicken broth and stir to combine.
6. Reduce heat to low and simmer for 5-7 minutes or until liquid is absorbed and stuffing is heated through.

Cooking Time: 15-20 minutes

Sun-Dried Tomato Stove Top Stuffing

Elevate your holiday meal with this savory and aromatic stuffing, infused with the sweet flavor of sun-dried tomatoes. This stove top recipe is quick, easy, and perfect for a crowd.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat stove to medium-high heat.
2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add bread cubes, sun-dried tomatoes, thyme, salt, and pepper. Cook, stirring frequently, for 10-12 minutes or until bread is toasted and mixture is crispy.
4. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 15-18 minutes

Maple Glazed Stove Top Stuffing

A sweet and savory twist on traditional stuffing, this recipe combines the warmth of maple syrup with the comfort of stove top cooked bread.

Ingredients:

– 4 cups stale white bread, cut into 1-inch cubes
– 2 tablespoons unsalted butter, melted
– 1/4 cup pure maple syrup
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon dried sage
– 1/4 teaspoon poultry seasoning

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the bread cubes and cook, stirring frequently, until lightly toasted, about 5 minutes.
3. In a small bowl, whisk together the maple syrup, salt, pepper, sage, and poultry seasoning.
4. Pour the glaze over the bread mixture and stir until the bread is evenly coated.
5. Cook for an additional 2-3 minutes, stirring frequently, until the stuffing is caramelized and fragrant.
6. Serve hot alongside your favorite roasted meats or as a side dish.

Cooking Time: 7-10 minutes

Pumpkin Spice Stove Top Stuffing

This recipe combines the classic flavors of stuffing with the warmth of pumpkin spice, perfect for a fall or winter gathering. With just a few simple ingredients and quick cooking time, you’ll be enjoying this delicious side dish in no time.

Ingredients:

– 2 cups cubed bread (white or whole wheat)
– 1/4 cup chopped fresh sage
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup chicken broth
– 1/4 cup canned pumpkin puree
– 2 tablespoons butter

Instructions:

1. In a large skillet, sauté the chopped sage and parsley in butter until fragrant.
2. Add the cubed bread, salt, pepper, cinnamon, nutmeg, and ginger to the skillet. Cook for 5-7 minutes or until the bread is toasted and fragrant.
3. Stir in the chicken broth and pumpkin puree.
4. Reduce heat to low and simmer for 10-15 minutes or until the liquid has been absorbed.
5. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Balsamic Fig Stove Top Stuffing

Elevate your holiday meals with this unique and flavorful stuffing recipe, featuring the sweetness of figs and the tanginess of balsamic vinegar.

Ingredients:

– 4 cups cubed bread (white or whole wheat)
– 1/2 cup chopped fresh figs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the bread cubes, figs, balsamic vinegar, thyme, salt, and pepper to the skillet.
6. Toss until the bread is evenly coated with the mixture.
7. Cook for 10-12 minutes, stirring occasionally, or until the bread is toasted and fragrant.

Cooking Time: 10-12 minutes

Lemon Herb Stove Top Stuffing

Elevate your holiday gatherings with this refreshing twist on traditional stuffing. This Lemon Herb Stove Top Stuffing combines the brightness of lemon zest and juice with the earthy sweetness of herbs for a delightful side dish.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons unsalted butter, melted
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste

Instructions:

1. Preheat your stovetop to medium heat.
2. In a large skillet, combine bread, melted butter, lemon juice, garlic, parsley, and thyme.
3. Cook for 5-7 minutes, stirring frequently, until the bread is toasted and the mixture is fragrant.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional parsley if desired.

Cooking Time: 10-12 minutes

Summary

Get ready to elevate your stuffing game with these 20 mouth-watering stove top recipes! From classic herb and savory mushroom to sweet potato and pumpkin spice, there’s something for every occasion. Whether you’re looking for a comforting holiday side dish or a unique twist on the traditional recipe, this collection has got you covered. With ingredients ranging from crispy bacon to tangy blue cheese, these stove top stuffings are sure to please even the pickiest eaters. So go ahead and get creative in the kitchen with these delicious recipes!

Comforting meals often start with comforting sides, and few are as beloved as funeral potatoes. These creamy, cheesy, and oh-so-satisfying dishes have been a staple at family gatherings and comfort food meals for generations. And the best part? They’re ridiculously easy to make and can be customized to suit any taste or dietary need.

From classic recipes with cornflakes toppings to innovative twists featuring bacon, green onions, and even truffle oil, we’ve gathered 20 of the most mouthwatering funeral potatoes recipes out there. Whether you’re a fan of sharp cheddar, spicy jalapeños, or sweet marshmallows, there’s something on this list for everyone. So go ahead, get cozy with a casserole dish, and let these comforting side dishes bring warmth to your next meal.

Classic Cheesy Funeral Potatoes with Cornflakes Topping

A comforting casserole that’s perfect for family gatherings and potlucks, these creamy, cheesy potatoes are sure to be a hit. With the added crunch of Cornflakes topping, you’ll have everyone coming back for seconds!

Ingredients:

– 1 pound Russet or Idaho potatoes, peeled and thinly sliced
– 1/2 cup unsalted butter, softened
– 1 1/2 cups grated cheddar cheese
– 1/2 cup milk
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup Cornflakes cereal, crushed

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large saucepan, combine potatoes and enough cold water to cover them. Bring to a boil; reduce heat and simmer for 10-12 minutes or until tender.
3. Drain potatoes and arrange in a greased 9×13-inch baking dish.
4. Dot the top of potatoes with butter and sprinkle with cheese.
5. In a separate bowl, whisk together milk, salt, and pepper. Pour over potatoes.
6. Top with crushed Cornflakes.
7. Bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Slow Cooker Funeral Potatoes with Bacon and Green Onions

A comforting and flavorful side dish perfect for potlucks, picnics, or everyday meals. This recipe combines the classic funeral potatoes with crispy bacon and fresh green onions.

Ingredients:

– 1 (32 oz) container of hash brown potatoes
– 6 slices of cooked bacon, crumbled
– 1/4 cup of chopped green onions
– 1/2 cup of shredded cheddar cheese
– 1/2 cup of milk
– 1 tablespoon of butter
– Salt and pepper to taste

Instructions:

1. Preheat the slow cooker to low.
2. In a large bowl, combine the hash brown potatoes, crumbled bacon, chopped green onions, and shredded cheddar cheese.
3. In a separate bowl, whisk together the milk and melted butter. Pour the mixture over the potato mixture, stirring until well combined.
4. Season with salt and pepper to taste.
5. Transfer the mixture to the slow cooker and cook on low for 2-3 hours or high for 1-2 hours.
6. Serve hot and enjoy!

Cooking Time: 2-3 hours (low) or 1-2 hours (high)

Loaded Funeral Potatoes with Sour Cream and Cheddar

A comforting side dish perfect for family gatherings or casual meals, these loaded funeral potatoes are a twist on the classic recipe. A rich and creamy potato casserole smothered in sour cream, cheddar cheese, and crispy bacon.

Ingredients:

– 2 large potatoes, peeled and thinly sliced
– 1/4 cup unsalted butter, softened
– 1/2 cup milk
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 6 slices of bacon, cooked and crumbled

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, combine potatoes, butter, milk, salt, and pepper. Cook over medium heat until potatoes are tender, about 10-12 minutes.
3. Transfer potato mixture to a 9×13-inch baking dish.
4. Spread sour cream over the potatoes.
5. Sprinkle cheddar cheese and crumbled bacon on top.
6. Bake for 25-30 minutes or until golden brown.

Cooking Time: 35-40 minutes

Spicy Jalapeño Funeral Potatoes with Pepper Jack Cheese

Add a kick to this classic comfort dish by incorporating spicy jalapeños and creamy pepper jack cheese. Perfect for potlucks, picnics, or a cozy night in.

Ingredients:

– 1 1/2 pounds Russet potatoes, peeled and thinly sliced
– 1 large onion, thinly sliced
– 3-4 jalapeño peppers, seeded and chopped
– 1 cup milk
– 1/2 cup butter, melted
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 ounces Pepper Jack cheese, shredded

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine sliced potatoes, onion, jalapeños, milk, melted butter, paprika, salt, and pepper.
3. Pour the mixture into a 9×13-inch baking dish.
4. Top with shredded Pepper Jack cheese.
5. Bake for 45-50 minutes or until the potatoes are tender and the top is golden brown.

Cooking Time: 45-50 minutes

Easy Funeral Potatoes with Cream of Chicken Soup

Easy Funeral Potatoes with Cream of Chicken Soup

A comforting, creamy potato casserole perfect for potlucks, family gatherings, or even a funeral reception (hence the name!). This recipe is quick, easy, and sure to please.

Ingredients:

– 2 cups shredded cheddar cheese
– 1 cup milk
– 1/2 cup cream of chicken soup
– 1/4 cup butter, melted
– 6-8 medium-sized potatoes, thinly sliced
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine shredded cheese, milk, cream of chicken soup, and melted butter. Mix well.
3. Add the sliced potatoes to the bowl and toss until they’re fully coated with the creamy mixture.
4. Transfer the potato mixture to a 9×13-inch baking dish.
5. Bake for 45-50 minutes or until the potatoes are tender and the top is golden brown.

Cooking Time: 45-50 minutes

Hash Brown Funeral Potatoes with Crispy Fried Onions

This classic comfort food dish is a staple at many family gatherings and celebrations. With the addition of crispy fried onions, it’s sure to become a new favorite.

Ingredients:

– 3 large potatoes, peeled and grated
– 1/4 cup milk
– 2 tablespoons butter, melted
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup all-purpose flour
– 1/4 cup crispy fried onions (store-bought or homemade)

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, combine grated potatoes, milk, melted butter, salt, and pepper. Mix until well combined.
3. Add flour and mix until potatoes are evenly coated.
4. Transfer potato mixture to a 9×13-inch baking dish.
5. Bake for 45-50 minutes or until golden brown and crispy on top.
6. Remove from oven and sprinkle with crispy fried onions.

Cooking Time: 45-50 minutes

Gluten-Free Funeral Potatoes with Almond Flour Crust

A comforting twist on a classic recipe, these Gluten-Free Funeral Potatoes with an Almond Flour Crust are perfect for potlucks or family gatherings.

Ingredients:

– 2 cups gluten-free hash browns
– 1/2 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup almond flour
– 1/4 cup unsalted butter, melted
– 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine hash browns, heavy cream, cheese, onion, garlic, paprika, salt, and pepper.
3. Mix well until combined.
4. Roll out almond flour crust on a floured surface to a thickness of about 1/8 inch.
5. Place the potato mixture in the center of the crust, leaving a 1-inch border around the edges.
6. Fold the crust over the potatoes, pressing gently to seal.
7. Brush with melted butter and beaten egg.
8. Bake for 45-50 minutes or until golden brown.

Vegan Funeral Potatoes with Cashew Cream and Nutritional Yeast

Vegan Funeral Potatoes with Cashew Cream and Nutritional Yeast: A comforting side dish that’s perfect for any gathering.

Ingredients:

– 1 large onion, diced
– 2 cloves of garlic, minced
– 2 cups of vegan mashed potatoes ( Russet or Yukon Gold)
– 1 cup of cashews
– 1/2 cup of vegetable broth
– 1 tablespoon of lemon juice
– 1 teaspoon of apple cider vinegar
– 1/4 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 tablespoons of nutritional yeast
– 1/4 cup of vegan cheddar shreds (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. In a separate pot, combine cashews, vegetable broth, lemon juice, apple cider vinegar, salt, and black pepper. Blend until smooth and creamy.
4. Add the mashed potatoes, nutritional yeast, and vegan cheddar shreds (if using) to the skillet with the onion mixture. Stir until combined.
5. Pour in the cashew cream and stir until the potatoes are well coated.
6. Transfer the mixture to a 9×13 inch baking dish and bake for 30-40 minutes or until golden brown.

Cooking Time: 30-40 minutes

Smoky Funeral Potatoes with Ham and Gruyère Cheese

This comforting side dish is a twist on traditional funeral potatoes, adding smoky flavor from bacon and sharpness from Gruyère cheese. Perfect for potlucks or family gatherings.

Ingredients:

– 1 (32 oz) package of frozen hash browns, thawed
– 6 slices of thick-cut bacon, diced
– 1/2 cup of chopped cooked ham
– 1/4 cup of Gruyère cheese, shredded
– 1/2 cup of heavy cream
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy.
3. In a separate pot, combine thawed hash browns, cooked ham, Gruyère cheese, heavy cream, salt, and pepper. Mix well.
4. Add the cooked bacon to the potato mixture and stir until combined.
5. Pour the mixture into a 9×13 inch baking dish and cover with aluminum foil.
6. Bake for 45-50 minutes or until golden brown.

Cooking Time: 45-50 minutes

Garlic Parmesan Funeral Potatoes with Panko Breadcrumbs

A creamy, cheesy, and crunchy twist on the classic funeral potatoes recipe. This dish is perfect for potlucks, family gatherings, or as a comforting side dish.

Ingredients:

– 2 cups frozen shredded hash browns, thawed
– 1/4 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup Panko breadcrumbs
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine hash browns, butter, garlic, salt, and pepper. Mix well.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Sprinkle Parmesan cheese evenly over the top of the potatoes.
5. Sprinkle Panko breadcrumbs over the cheese.
6. Bake for 45-50 minutes or until golden brown and bubbly.
7. Garnish with chopped parsley, if desired.

Cooking Time: 45-50 minutes

Sweet Potato Funeral Potatoes with Marshmallow Topping

These creamy, sweet potatoes are a comforting twist on traditional funeral potatoes. The addition of roasted sweet potatoes and a marshmallow topping takes this dish to the next level.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 (10 oz) container of frozen hash browns, thawed
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup marshmallows

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine sweet potatoes, hash browns, cheese, heavy cream, salt, and pepper. Mix well.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Bake for 45-50 minutes or until the casserole is golden brown and bubbly.
5. Top with marshmallows and return to the oven for an additional 10-15 minutes, or until marshmallows are toasted.

Cooking Time: 55-65 minutes

Buffalo Chicken Funeral Potatoes with Blue Cheese Crumbles

Get ready for a flavorful twist on the classic funeral potatoes! This spicy and savory recipe combines the comforting warmth of potatoes with the bold kick of buffalo chicken and tangy blue cheese.

Ingredients:

– 2 cups frozen shredded potatoes, thawed
– 1 cup cooked chicken, diced (seasoned with buffalo sauce)
– 1/4 cup cream cheese, softened
– 1/2 cup sour cream
– 1 tablespoon ranch dressing
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup blue cheese crumbles

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine potatoes, chicken, cream cheese, sour cream, ranch dressing, and paprika. Mix until well combined.
3. Transfer the mixture to a 9×13-inch baking dish and top with blue cheese crumbles.
4. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Herbed Funeral Potatoes with Thyme and Rosemary

This classic comfort food dish gets a boost of flavor from the aromatic combination of thyme and rosemary. Perfect for potlucks, family gatherings, or cozy nights in.

Ingredients:

– 3-4 large potatoes, peeled and thinly sliced
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 sprigs fresh thyme, chopped (about 1 tablespoon)
– 2 sprigs fresh rosemary, chopped (about 1 tablespoon)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, melt butter over medium heat.
3. Add sliced potatoes and cook until they start to soften, about 5 minutes.
4. In a separate bowl, whisk together heavy cream, salt, black pepper, thyme, and rosemary.
5. Pour the creamy mixture over the potatoes in the skillet and stir to combine.
6. Transfer the potato mixture to a 9×13-inch baking dish and bake for 45-50 minutes or until golden brown.

Cooking Time: 45-50 minutes

Bacon Ranch Funeral Potatoes with Hidden Valley Dressing

A creamy, savory twist on classic funeral potatoes, these Bacon Ranch Funeral Potatoes are a game-changer for your next family gathering. The addition of crispy bacon and Hidden Valley Ranch dressing takes the humble potato casserole to new heights.

Ingredients:

– 1 (16 oz) package of frozen hash browns
– 6 slices of cooked bacon, crumbled
– 1 cup of Hidden Valley Ranch dressing
– 1/2 cup of sour cream
– 1/2 cup of shredded cheddar cheese
– 1/4 cup of chopped fresh chives

Instructions:

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine hash browns, crumbled bacon, and Hidden Valley Ranch dressing. Mix until well combined.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Top with sour cream and shredded cheddar cheese.
5. Sprinkle chopped chives on top.
6. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Southwestern Funeral Potatoes with Black Beans and Corn

This recipe puts a creative spin on traditional funeral potatoes by adding the flavors of Southwestern cuisine, including black beans and corn. The result is a deliciously unique side dish that’s perfect for your next gathering.

Ingredients:

– 2 cups frozen diced hash browns, thawed
– 1 can (15 ounces) black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large mixing bowl, combine hash browns, black beans, corn kernels, and chopped cilantro.
3. Drizzle with olive oil and sprinkle with cumin, salt, and pepper. Mix until well combined.
4. Transfer the mixture to a 9×13-inch baking dish and bake for 45-50 minutes or until golden brown.

Cooking Time: 45-50 minutes

French Onion Funeral Potatoes with Caramelized Onions

Elevate the classic funeral potato recipe by adding sweet and savory caramelized onions, inspired by French onion soup. This comforting side dish is perfect for special occasions or everyday meals.

Ingredients:

– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– 3-4 Yukon gold potatoes, peeled and thinly sliced
– 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the onions over medium-low heat for 30 minutes or until caramelized.
3. In a separate pot, combine potatoes, butter, and paprika. Cook over medium heat until potatoes are slightly tender.
4. Combine cooked potatoes, caramelized onions, cheddar cheese, and heavy cream in a 9×13-inch baking dish.
5. Top with additional grated cheese and parsley.
6. Bake for 25-30 minutes or until golden brown.

Cooking Time: 55-60 minutes

Twice-Baked Funeral Potatoes with Sour Cream and Chives

A comforting side dish that’s perfect for any occasion, these Twice-Baked Funeral Potatoes with Sour Cream and Chives are a creamy, cheesy delight. With their crispy topping and fluffy interior, they’re sure to become a family favorite.

Ingredients:

– 2 large potatoes, peeled and cubed
– 1/4 cup unsalted butter, softened
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1/2 cup grated chives
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine potatoes, butter, salt, and pepper. Toss until potatoes are well coated.
3. Spread potatoes in a single layer on a baking sheet. Bake for 45 minutes, or until tender.
4. Remove from oven and let cool slightly. Scoop out flesh, leaving about 1/8 inch shell.
5. In a bowl, mix scooped potato with sour cream, cheese, and chives. Season with salt and pepper to taste.
6. Transfer mixture to the potato shells. Top with additional grated cheese if desired.
7. Bake for an additional 15-20 minutes, or until golden brown.

Cooking Time: 1 hour 5 minutes

Keto Funeral Potatoes with Cauliflower and Heavy Cream

Say goodbye to traditional potato casseroles and hello to this creamy, cauliflower-based version that’s perfect for keto dieters. This recipe is an innovative take on the classic funeral potatoes, swapping out potatoes for cauliflower and using heavy cream for a rich, velvety texture.

Ingredients:

– 1 head of cauliflower
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/4 cup grated cheddar cheese (sharp or extra-sharp work well)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rinse the cauliflower and remove leaves and stem. Break into florets.
3. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
4. Add cauliflower florets and cook until tender, about 5-7 minutes.
5. In a separate bowl, combine heavy cream, cheddar cheese, salt, and pepper. Stir until well combined.
6. In a 9×13 inch baking dish, arrange cooked cauliflower in an even layer. Pour the cream mixture over the top.
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 25 minutes

BBQ Pulled Pork Funeral Potatoes with Colby Jack Cheese

A twist on the classic funeral potatoes, this recipe combines the richness of pulled pork and melted cheese with the comfort of creamy mashed potatoes. Perfect for a crowd-pleasing gathering or a cozy night in.

Ingredients:

– 2 cups cooked pulled pork
– 1 bag (32 oz) frozen French-style green beans
– 1 cup Colby Jack cheese, shredded
– 1/2 cup milk
– 2 tablespoons butter
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large pot, combine green beans, pulled pork, and butter. Microwave on high for 3-4 minutes or until tender.
3. In a separate bowl, mix milk and shredded cheese. Add garlic, salt, and pepper.
4. Combine cooked green bean mixture with the cheese sauce. Stir until smooth.
5. Transfer to a 9×13-inch baking dish and bake for 25-30 minutes or until hot and bubbly.

Cooking Time: 35-40 minutes

Truffle Oil Funeral Potatoes with Mushrooms and Shallots

Elevate your comfort food game with these decadent Truffle Oil Funeral Potatoes with Mushrooms and Shallots. Rich, buttery potatoes meet earthy mushrooms and caramelized shallots, all infused with the deep umami of truffle oil.

Ingredients:

– 3-4 large Russet potatoes, peeled and thinly sliced
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), cleaned and sliced
– 2 shallots, thinly sliced
– 1/4 cup truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large pot, boil potatoes in salted water until slightly tender. Drain and set aside.
3. In a separate skillet, cook butter, onion, mushrooms, and shallots over medium heat until caramelized and golden brown.
4. Add cooked potatoes to the skillet and stir to combine with mushroom mixture.
5. Pour truffle oil over the potatoes and toss to coat.
6. Transfer potato mixture to a 9×13-inch baking dish and season with salt and pepper to taste.
7. Bake for 30-40 minutes or until potatoes are golden brown and crispy on top.

Cooking Time: 30-40 minutes

Summary

Get ready to comfort your taste buds with these 20 creamy funeral potatoes recipes! From classic cheesy dishes to loaded, spicy, and even vegan options, there’s something for everyone. Whether you’re a fan of bacon, sour cream, or hash browns, these potato casseroles are sure to become new favorites. With a range of flavors from smoky ham to buffalo chicken, you’ll never get bored. Plus, with gluten-free, vegan, and keto options available, there’s no excuse not to indulge in this comforting side dish.