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

Red Beans and Rice Ingredients

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

How to Make Red Beans and Rice

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

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

Print

Red Beans and Rice

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

Course Dinner

Cuisine American, creole

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

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 Servings

Calories 729kcal

Author Alyssa Rivers

Ingredients

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

Instructions

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

Video

Notes

Leftover Instructions

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

Nutrition

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

Southern Desserts

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

Desserts

Old Fashioned Peach Cobbler

1 hour 20 minutes

Desserts

Best Ever Pecan Pie Bars

50 minutes

Desserts

Chess Pie

1 hour 10 minutes

Desserts

Magnolia Bakery Banana Pudding

8 hours 15 minutes

Sweet, savory, and full of summer vibes, peach chicken bakes up juicy and golden in a buttery peach preserve sauce with fresh peaches, Dijon, and a hint of garlic. Finished with basil, it’s simple, elegant, and packed with flavor!

Peach Chicken Ingredients

• Peaches: For the best taste and texture, use ripe, fresh peaches. Leave on the skin for a beautiful presentation
• Chicken: Chicken thighs are moist, tender, and absorb SO MUCH flavor! I use boneless skinless chicken thighs for my family, but feel free to use bone-in thighs or chicken breasts as well.
• Peach Preserves: My Fresh Peach Jam is perfect for this recipe, but store-bought works great!

How to Make Peach Chicken

This peach chicken recipe is a breeze to make and perfect for those warm evenings when you want something fresh and flavorful. It pairs beautifully with a simple side of roasted vegetables, fluffy rice, or a crisp green salad to soak up that delicious sauce. Here’s how to bring this summer favorite to your table:

1. Brown the Chicken: Preheat the oven to 400ºF, then season the chicken thighs with salt and black pepper to taste on both sides. Add the olive oil to a large cast-iron skillet or oven-safe skillet, then heat over medium-high heat. Add the seasoned chicken thighs and cook for 5 minutes on each side. Remove the chicken from the pan and set aside on a plate.
2. Cook the Shallot and Garlic: Returning to the skillet, add the butter and shallot. Cook for 2 minutes to soften the shallot. Add the minced garlic and cook for 30 seconds until fragrant.
3. Make the Sauce: Add the peach preserves, chicken broth, honey, Dijon mustard, and dried thyme. Whisk to combine and heat for 2 minutes, or until the sauce starts to thicken.
4. Place in the Oven: Return the browned chicken to the pan and then nestle it into the sauce. Layer the sliced peaches on top of the chicken and sauce. Place the skillet into the oven, then cook for 15-20 minutes. The peaches will soften, and the chicken should reach an internal temperature of 165ºF. Top with fresh basil leaves for garnish and enjoy!

Print

One Pan Peach Chicken

Juicy chicken coated in a sweet, sticky peach glaze is an easy skillet dinner that is full of fresh flavor and comes together in just 35 minutes!

Course Dinner

Cuisine American

Keyword one pan peach chicken, peach chicken recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Calories 533kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pounds boneless skinless chicken thighs
• salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 sliced shallot
• 2 cloves minced garlic
• ¾ cup peach preserves or homemade
• ¼ cup chicken broth
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• 2 medium sliced peaches pitted
• fresh basil leaves for garnish

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Season 1 ½ pounds boneless skinless chicken thighs with salt and pepper to taste on both sides.
• Add 1 tablespoon olive oil to a large cast iron skillet or oven-safe skillet. Heat over medium-high heat. Add the seasoned chicken thighs and cook for 5 minutes on each side. Remove the chicken from the pan and set aside on a plate.
• Returning to the skillet, add 2 tablespoons unsalted butter and 1 sliced shallot. Cook for 2 minutes to soften the shallot. Add 2 cloves minced garlic and cook for 30 seconds.
• Add ¾ cup peach preserves, ¼ cup chicken broth, 2 tablespoons honey, 1 teaspoon Dijon mustard, and 1 teaspoon dried thyme. Whisk to combine and heat for 2 minutes, or until the sauce starts to thicken.
• Return the browned chicken to the pan and nestle it into the sauce.
• Layer 2 medium sliced peaches on top of the chicken and sauce. Place the skillet into the oven and cook for 15-20 minutes. The peaches will soften, and the chicken should reach an internal temperature of 165 degrees Fahrenheit.
• Top with fresh basil leaves for garnish and enjoy!

Notes

Storing and Reheating Leftovers

• In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: I don’t recommend freezing this chicken because the peaches tend to thaw mushy!
• To Reheat: Reheat leftovers in the microwave until warmed through. Add a splash of chicken broth to add moisture if desired.

Nutrition

Calories: 533kcal | Carbohydrates: 62g | Protein: 34g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 252mg | Potassium: 598mg | Fiber: 2g | Sugar: 46g | Vitamin A: 471IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 2mg

More Easy Chicken Recipes

Love this peach chicken? I’ve got more easy, tasty chicken meals to try next!

Dinner

Neiman Marcus Chicken Casserole

55 minutes

Dinner

Balsamic Chicken Marinade

Dinner

3 Packet Crockpot Chicken

4 hours 5 minutes

Dinner

Tender and Juicy Air Fryer Chicken

23 minutes

I don’t know what kind of hold cucumbers have on me lately, but I’m obsessed. This cucumber bell pepper salad is crunchy, a little sweet, a little spicy, and totally guilt-free.

Ingredients for Cucumber Bell Pepper Salad

• Use English or Persian cucumbers: No peeling or seeding needed! Just note that Persian cucumbers are smaller, so you’ll need a few extra.
• Skip the green bell peppers: They can add a bitter note that throws off the flavor balance.
• Sweet Mini Peppers work too: Just be sure to remove the seeds for the best texture and taste.
• Toss in some avocado: It adds a creamy contrast that pairs well with all that crunchy goodness.

• Save time with store bought dressing: I think this homemade ginger dressing is perfect, but you can swap in ⅔ cup of your favorite ginger dressing to make this salad even quicker to throw together.

How to Make Cucumber Bell Pepper Salad

I love taking a little time at the beginning of the week to chop the veggies and prep this salad. It makes the best grab and go lunch or snack all week long. Add some grilled chicken and warm pita, and you’ve got lunch or a light dinner ready in seconds.

1. Combine: Add the cucumber slices, bell peppers, and red onion to a large bowl.
2. Make the Ginger Dressing: Prepare the dressing by adding the ginger, soy sauce, rice vinegar, sugar, and mustard to a blender or food processor and blending until smooth.
3. Add Olive Oil: While the blender is on the lowest speed, slowly drizzle in the olive oil until fully combined. Season with salt and ground black pepper to taste.
4. Assemble and Serve: Add the ginger sesame dressing to the vegetables and toss to coat. Top with the everything bagel seasoning and a spoonful or two of chili crisp, if desired. Toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.

Print

Cucumber Bell Pepper Salad

Crispy, crunchy, sweet, and just a little spicy, this viral cucumber bell pepper salad is the healthy snack or side you’ll want to meal prep on repeat.

Course Appetizer, Salad, Side Dish

Cuisine American, Asian American

Keyword Asian cucumber salad, cucumber bell pepper salad, cucumber salad, cucumber sweet pepper salad, cucumber sweet pepper salad recipe, pepper cucumber salad, sweet pepper cucumber salad, tiktok cucumber bell pepper salad, tiktok recipe, tiktok viral recipe, viral bell pepper and cucumber salad, viral bell pepper and cucumber salad recipe, viral cucumber salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 215kcal

Author Alyssa Rivers

Equipment

• 1 blender or food processor

Ingredients

• 3 cups diced cucumber about 1 large English cucumber, or 5-6 Persian cucumbers
• 1 cup diced red bell pepper about 1 bell pepper
• 1 cup diced orange bell pepper about 1 bell pepper
• 1 cup diced yellow bell pepper about 1 bell pepper
• ½ cup diced red onion about half a medium onion
• 1 tablespoon everything but the bagel seasoning more or less to taste
• chili crisp if desired

Ginger Dressing

• 1 tablespoon peeled fresh ginger roughly a 1-inch knob
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons granulated sugar or honey
• 1 teaspoon Dijon mustard
• ½ cup olive oil
• salt to taste
• ground black pepper to taste

Instructions

• Combine 3 cups diced cucumber, 1 cup diced red bell pepper, 1 cup diced orange bell pepper, 1 cup diced yellow bell pepper, and ½ cup diced red onion in a large bowl.
• Prepare the ginger dressing by adding 1 tablespoon peeled fresh ginger, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon Dijon mustard to a blender or food processor and blending until smooth.
• While the blender is on the lowest speed, slowly drizzle in ½ cup olive oil until combined. Season with salt and ground black pepper to taste.
• Add the dressing to the vegetables and toss to coat. Top with the 1 tablespoon everything but the bagel seasoning and a spoonful or two of chili crisp, if desired, then toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.

Notes

Storing Leftovers: Store leftover cucumber bell pepper salad in the fridge, tightly wrapped or in an airtight container, for up to 2 days.

Nutrition

Calories: 215kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 648mg | Potassium: 293mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1653IU | Vitamin C: 112mg | Calcium: 22mg | Iron: 1mg

More Fresh Summer Salad Recipes

If you loved this viral cucumber pepper salad, you’re going to love these other fresh, fun summer salads! Let me know which one is your favorite!

Salads

Honey Lime Poppy Seed Fruit Salad

10 minutes

Salads

Chilled Cucumber Tomato Salad

1 hour 15 minutes

Salads

Summer Corn Salad

30 minutes

Salads

Peach Burrata Salad

5 minutes

Spaghetti Margherita has been a family favorite since I was a kid, though we just called it “pasta with tomato and basil.” It’s simple, fresh, and so full of flavor, even my meat-loving husband can’t get enough!

Spaghetti Margherita Ingredients

• Best Tomatoes: Cherry, heirloom, or grape tomatoes work best. Ripe Roma tomatoes are fine too, just skip the big watery ones.
• Canned Tomatoes: You can use two 14.5 oz cans of petite diced tomatoes (not drained) in place of the cherry tomatoes.
• Added Sugar: A pinch of sugar balances acidity and boosts flavor. Totally optional, and it won’t make it taste sweet.
• Dried Basil: Use 1 Tbsp dried basil if needed, but fresh really brings the best flavor.
• Olive Oil: Stick with extra virgin olive oil. It adds rich, fruity flavor and holds up just fine with this recipe’s gentle heat.

How to Make Easy Spaghetti Margherita

My spaghetti margherita pasta recipe comes together quickly and tastes like you’ve been cooking all day. Whip up some of my favorite garlic bread and bruschetta to get your at home Italian night started! Here’s how to make it happen!

1. Boil the Noodles: Cook the spaghetti according to the instructions on the package until al dente. Drain and set aside.
2. Sauté the Garlic: Add the olive oil to a large 14-inch skillet and heat over medium low heat. Once the oil is warm but not smoking, add the garlic. Cook for about 1 minute, until fragrant and sizzling, but not yet browning.
3. Cook the Tomatoes: Add the tomatoes, sugar, salt, and pepper, and stir to combine. Cover and cook for 15 minutes, or until the tomatoes are soft and can be easily smashed with the back of a spoon.
4. Add the Basil and Noodles: Add the basil and the cooked noodles to the skillet and stir until the noodles are fully coated and heated through.
5. Add Cheese and Serve: Remove the skillet from the heat and stir in the cheeses.
6. Garnish and Serve: Top your spaghetti margherita with additional grated cheese, fresh basil leaves, and a crack of black pepper before serving.

Print

Fresh Spaghetti Margherita

Fresh tomatoes, basil, and mozzarella come together in this light, flavorful twist on spaghetti. Simple, satisfying, and so easy to make.

Course Dinner, entree, Main Course, main dish

Cuisine American, Italian, Italian American

Keyword chicken margherita recipe, easy pasta margherita, easy spaghetti margherita, fresh tomato pasta, margherita pasta, margherita pasta recipe, pasta margherita, spaghetti margherita, spaghetti margherita recipe, tomato basil pasta, tomato pasta

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 471kcal

Author Alyssa Rivers

Equipment

• 1 14-inch skillet

Ingredients

• 12 ounces uncooked spaghetti noodles
• ⅓ cup extra virgin olive oil
• 2 tablespoons minced garlic about 5-6 cloves
• 4 cups halved grape or cherry tomatoes about 2 pounds
• 1 ½ teaspoons granulated sugar
• 1 teaspoon salt more or less to taste
• ½ teaspoon ground black pepper more or less to taste
• ½ cup chopped fresh basil additional for garnish, if desired
• 1 ½ cups freshly grated mozzarella cheese or fresh mozzarella pearls
• ⅔ cup freshly grated parmesan cheese additional for garnish, if desired

Instructions

• Cook 12 ounces uncooked spaghetti noodles according to the instructions on the package until al dente. Drain and set aside.
• Meanwhile, add ⅓ cup extra virgin olive oil to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic and cook for about 1 minute, until fragrant and sizzling, but not yet browning.
• Add 4 cups halved grape or cherry tomatoes, 1 ½ teaspoons granulated sugar, 1 teaspoon salt, and ½ teaspoon ground black pepper and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon.
• Add ½ cup chopped fresh basil and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through.
• Remove the skillet from the heat and stir in 1 ½ cups freshly grated mozzarella cheese and ⅔ cup freshly grated parmesan cheese. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving

Video

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don’t freeze, the texture won’t hold up.

Nutrition

Calories: 471kcal | Carbohydrates: 49g | Protein: 19g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 30mg | Sodium: 750mg | Potassium: 412mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1210IU | Vitamin C: 15mg | Calcium: 304mg | Iron: 1mg

What to Serve With This Dish

Looking for the perfect match? These sides bring out the best in your spaghetti margherita and make every bite even better.

Recipe Skill Levels

Homemade Breadtwists

1 hour 45 minutes

Side Dishes

Easy Homemade Garlic Knots

35 minutes

Salads

Copycat Olive Garden Salad

15 minutes

Dressings, Sauces, and Dips

Classic Caesar Salad with Asiago Caesar Dressing

10 minutes

I had to try these viral Corn Ribs, and now I totally get the hype! They’re fun, handheld, and smothered in creamy, zesty Mexican street corn flavor. Make a batch to share… or don’t. I won’t judge.

Ingredients Needed

• Corn: Pick medium-sized ears of corn; if they are too big, they will be harder to cut.

• Sour Cream Swap: You can substitute the sour cream for Greek yogurt.

How to Make Air Fryer Corn Ribs

This corn ribs recipe took some trial and error, but I finally cracked the code! Scroll down for my easy cutting tips. They’re perfect with a grilled chicken BBQ dinner or a pasta salad lunch.

1. Remove Husk and Cut Corn: Remove the husks from the ears of corn, then cut each cob into four ribs. *Keep scrolling for my foolproof method to slice corn.
2. Make Sauce: In a small bowl, whisk together olive oil,  garlic powder, smoked paprika, chili powder, salt, and pepper.
3. Coat in Sauce: Season corn by brushing the olive oil and spices mixture on each rib, allowing the sauce to get between the kernels.
4. Cook: Place in the air fryer basket, then cook at 400 degrees Fahrenheit for 10 minutes.
5. Make Elote Sauce to Coat Corn: In a small bowl, add mayonnaise, sour cream, crumbled cotija cheese,  cilantro, lime juice, paprika, chili powder, garlic powder, salt, and pepper to taste. Then, stir to combine.
6. Coat and Serve: Brush the Elote sauce on each corn rib and/or serve on the side for dipping! Then, garnish with extra cotija cheese and chopped cilantro for the perfect finishing touch.

How to Cut Corn Cobs Like A Pro

1. Make Flat End: Cut the stalk off the end of the corn so you have a stable flat end to stand the corn upright.
2. Stand the Cob Up to Cut In Half: Place the flat side of the cob on the cutting board and use a large, sharp knife to cut down the center of the cob.
3. Get Knife Through the Cob: Once you secure the knife in the center of the corn rib, use a meat mallet or rolling pin to pound the knife through the rib.
4. Cut Into Fourth: Now, place each half flat-side down and cut each half in half again. Cut each cob into four ribs.

Print

Air Fryer Corn Ribs

Crispy corn ribs coated in creamy, zesty Mexican street corn flavor. They're bold, fun, and totally addictive.

Course Appetizer, Side Dish

Cuisine American, Mexican American

Keyword air fryer corn ribs, corn ribs recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 312kcal

Author Alyssa Rivers

Ingredients

Corn Ribs

• 2 corn on the cob
• ¼ cup olive oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon pepper

Elote Sauce

• ¼ cup mayonnaise
• ¼ cup sour cream
• ¼ cup crumbled cotija cheese
• 2 tablespoons cilantro
• 1 tablespoon lime juice
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• salt and pepper to taste

Instructions

• Remove the husks from 2 corn on the cob. Cut the stalk off the end of the corn so you have a stable flat end to stand the corn upright. Place the flat side of the cob on the cutting board and use a large, sharp knife to cut down the center of the cob. Cut each cob into 4 ribs.
• In a small bowl, whisk together ¼ cup olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon salt, and ¼ teaspoon pepper.
• Brush the olive oil mixture on each corn rib.
• Place the corn ribs in the air fryer basket. Cook at 400 degrees Fahrenheit for 10 minutes.
• In a small bowl, add ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup crumbled cotija cheese, 2 tablespoons cilantro, 1 tablespoon lime juice, ¼ teaspoon paprika, ¼ teaspoon chili powder, ¼ teaspoon garlic powder, and salt and pepper to taste. Stir to combine.
• Brush the Elote sauce on each corn rib or serve on the side for dipping!

Notes

Corn Ribs in the Oven

• • Preheat the oven to 400°F.
  • Follow instructions 1-3, then place the corn ribs on a baking sheet.
  • Bake for 10-15 minutes, then slather the cooked corn with the Elote sauce!

•  

Store and Reheat: I recommend enjoying corn ribs right away! But if you have leftovers, keep them in a sealed bag in the fridge for 1-2 days. Reheat in the microwave or air fryer until warmed through!

Nutrition

Calories: 312kcal | Carbohydrates: 11g | Protein: 4g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 360mg | Potassium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin A: 534IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1mg

More Mexican Street Corn (Elote) Recipes

Side Dishes

Amazing Mexican Corn Salad

15 minutes

Side Dishes

Grilled Mexican Street Corn

25 minutes

Appetizers

Mexican Street Corn Dip

1 hour 15 minutes

Soup

Mexican Street Corn Soup

40 minutes

I can’t stop eating this fresh fruit salsa! Sweet berries, tropical mango, and a splash of lime, get outta here! It’s so good, especially with my crispy cinnamon sugar chips!

Fruit Salsa Ingredients

• Apple: The apple adds a crispy texture in every bite! Use your favorite kind of apple.
• Lime: The squeeze of lime helps keep the apple from browning. Substitute with lemon juice if you prefer.
• Fruit Preserves: I LOVE the addition of the raspberry flavor in this salsa, but you can use any flavor preserves you like! Try strawberry, apricot, or orange marmalade.
• Fruit: If you want, you can try switching up the fruit by using pears, peaches, or blueberries. But, avoid using fruit that gets mushy, like bananas and fresh raspberries.
• Add Herbs: You can add fresh herbs like mint and basil to give the salsa depth in flavor. It’s also pretty for garnish!

How to Make Fruit Salsa

This fruit salsa recipe comes together in just minutes. Once you’ve got your fruit prepped, it’s as easy as toss, chill, and serve. Trust me, the hardest part is not eating it all straight from the bowl!

1. Add Lime Juice: Squeeze the juice of a lime over the diced apple, then stir to coat.
2. Combine Fruit: In a large bowl, combine the strawberries, kiwis, apples, and mangoes.
3. Raspberry Jam: Add raspberry jam to the fruit.
4. Stir and Serve: Gently stir to combine and serve with cinnamon chips and enjoy!

Print

Fruit Salsa

A sweet and refreshing mix of chopped fruit tossed with citrus and a touch of jam. Perfect for parties, snacking, or summer desserts!

Course Appetizer, Snack

Cuisine American

Keyword fresh fruit salsa, fresh fruit salsa recipe, fruit salsa, fruit salsa recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Calories 107kcal

Author Alyssa Rivers

Ingredients

• 1 (16-ounce) container diced strawberries
• 3 medium diced kiwis peeled
• 1 large diced honey crisp apple peeled and cored
• 2 large diced mangoes peeled
• ½ lime juiced
• 2 tablespoons raspberry jam or any flavor

Instructions

• Squeeze the juice of ½ lime over the diced apple and stir to coat.
• To a large bowl, combine 1 (16-ounce) container diced strawberries, 3 medium diced kiwis, 1 large diced honey crisp apple, and 2 large diced mangoes.
• Add 2 tablespoons raspberry jam to the fruit then gently stir to combine.
• Serve with cinnamon chips and enjoy!

Notes

Storage: Store fruit salsa in an airtight container in the fridge for up to 2 days, and give it a quick stir before serving. It’s even better the next day! But don’t freeze it, or you’ll end up with a watery mess.

Nutrition

Calories: 107kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 257mg | Fiber: 4g | Sugar: 21g | Vitamin A: 809IU | Vitamin C: 63mg | Calcium: 29mg | Iron: 0.3mg

More Dip Recipes to Try!

Dips are always a hit and perfect for just about any get-together! Here are some of my all-time favorites to make for game days, holidays, or casual family hangouts—you’ve got to give them a try!

Dressings, Sauces, and Dips

Mouthwatering Cowboy Caviar

20 minutes

Dressings, Sauces, and Dips

California Avocado Dip (Salsa)

10 minutes

Dressings, Sauces, and Dips

Easy Salsa Verde

20 minutes

I throw together this cowboy pasta salad when I want something easy but loaded with flavor, beef, bacon, beans, and a dressing that brings it all together. It’s always a hit. Yeehaw!

Ingredients Needed

• Ground Beef: Substitute the ground beef with ground turkey or ground sausage if you prefer.
• Bacon: My favorite tip is to use precooked bacon! Just heat it in the microwave and boom, the bacon is done.
• Make it your own: If you want, you can switch up the meat, veggies, beans, or cheese based on what’s in your fridge.
• Add More Kick: Dice up more jalapeños or add a couple of shakes of cayenne pepper or hot sauce in your dressing!

How to Make Cowboy Pasta Salad

I love making pasta salads because they’re quick to throw together and satisfying. You probably already have everything you need in your fridge and pantry. The beauty of this recipe is that you can switch things up to use what you have!

1. Boil the Pasta: Cook the bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
2. Cook the Beef: In a large skillet, cook and brown the ground beef over medium-high heat, about 7-10 minutes, then season with salt and pepper to taste.
3. Combine: In a large bowl, combine the cooked pasta, cooked ground beef, cooked and crumbled bacon, halved grape tomatoes, corn, black beans, cubed cheddar cheese, red bell pepper, green onion, and jalapeno.
4. Whisk the Dressing: In a medium bowl, whisk together the mayonnaise, BBQ sauce, Worcestershire sauce, chili powder, and ground cumin. 
5. Dress the Salad: Pour the dressing over the pasta salad ingredients and then toss to combine.
6. Serve: Garnish with chopped cilantro and serve cowboy pasta salad immediately! If you’re not serving immediately, wait to add the dressing until right before serving.

Print

Cowboy Bacon Pasta Salad

Hearty and packed with protein, this bacon pasta salad combines savory beef, crisp veggies, and a creamy kick for a simple dinner or BBQ side.

Course Dinner, Side Dish

Cuisine American

Keyword cowboy bacon ranch pasta salad, cowboy pasta, cowboy pasta salad recipe

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 600kcal

Author Alyssa Rivers

Ingredients

Pasta Salad

• 1 (12-ounce) box bowtie pasta
• 1 pound lean ground beef
• salt and pepper to taste
• 1 cup cooked and crumbled bacon
• 1 cup halved grape tomatoes or cherry tomatoes
• 1 (14.5-ounce) can corn drained
• 1 (14.5-ounce) can black beans drained and rinsed
• 8 ounces cubed cheddar cheese
• 1 large diced red bell pepper
• 1 bunch chopped green onion
• 1 diced jalapeno
• chopped cilantro for garnish

Dressing

• 1¼ cups mayonnaise
• ½ cup bbq sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin

Instructions

• Cook 1 (12-ounce) box bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
• In a large skillet, cook and brown 1 pound lean ground beef over medium-high heat, about 7-10 minutes. Season the beef with salt and pepper to taste.
• In a large serving bowl, combine the cooked pasta, cooked ground beef, 1 cup cooked and crumbled bacon, 1 cup halved grape tomatoes, 1 (14.5-ounce) can corn, 1 (14.5-ounce) can black beans, 8 ounces cubed cheddar cheese, 1 large diced red bell pepper, 1 bunch chopped green oniononion, and 1 diced jalapeno.
• In a medium bowl, whisk together 1¼ cups mayonnaise, ½ cup bbq sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground cumin.
• Pour the dressing over the pasta salad ingredients and toss to combine.
• Garnish with chopped cilantro and serve immediately! If you're not serving immediately, wait to add the dressing until right before serving.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The pasta absorbs dressing as it sits, so add a splash of extra dressing to revive it.

Nutrition

Calories: 600kcal | Carbohydrates: 12g | Protein: 24g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 860mg | Potassium: 456mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1298IU | Vitamin C: 32mg | Calcium: 228mg | Iron: 2mg

More Summer Pasta Salad Recipes To Try

Side Dishes

Tuscan Pasta Salad

20 minutes

Salads

Elote Pasta Salad

25 minutes

Salads

California Spaghetti Salad

3 hours 15 minutes

Side Dishes

Creamy Green Goddess Pasta Salad

10 minutes

This week, we’re trading kitchen counters for picnic tables and stovetops for open flames. Whether you’re camping deep in the woods or just backyard glamping, this camp menu is filled with simple, comforting favorites.

What’s On the Camp Menu

Okay, this week’s “meal plan” is all about campfire vibes. We’re talking easy stuff that tastes amazing outside. Like Grandma’s pancakes, campfire nachos, grilled corn, and foil-pack hobo dinners. Nothing fancy, just super simple, food you can throw together for your fun camp menu, after a day outside.

• Breakfast: Grandma’s Perfect Fluffy Pancakes
• Lunch: Campfire Nachos
• Side: Easy Grilled Corn
• Dinner: Hobo Dinner Foil Packets

Grandma’s Homemade Pancakes

4.13 from 16 votes

Grandma's homemade fluffy pancakes are the ultimate comfort breakfast! They're light and airy, yet satisfyingly filling, making them the perfect morning treat. Whether topped with syrup, fruit, or a dollop of whipped cream, these pancakes are sure to brighten up your day and bring a smile to your face

View Recipe

Campfire Nachos

No ratings yet

These campfire nachos are the ultimate outdoor comfort food! Packed with layers of seasoned ground beef, refried beans, and gooey cheese, these nachos are then topped with your favorite veggies and will be a new summertime favorite! 

View Recipe

Easy Grilled Corn

No ratings yet

Grilled Corn is a family favorite! It's so easy to make this incredibly delicious side dish that you'll have on repeat all summer long.

View Recipe

Hobo Dinner Foil Packets

5 from 4 votes

My Hobo Dinner Foil Packets are loaded with juicy beef and veggies for a no-mess, kid-approved dinner!

View Recipe

I’ve got you covered with a printable shopping list, everything’s measured out and ready to pack. No guesswork, no stressing at the store. Just grab it and go! It’s organized by category too, so you can get in, get out, and get back to planning your adventure.

Different Camp Menu Foil Dinner Ideas

If you’re giong to be camping for more than one night and need a few foild meal ideas, I’ve got you covered. Make these ahead, throw them in a cooler on ice, and pull them out for a hot homemade meal from the campfire.  

Dinner

Teriyaki Meatball Foil Packets

25 minutes

Dinner

Philly Cheesesteak Foil Packs

40 minutes

Dinner

Grilled Lime Butter Salmon in Foil with Summer Veggies

25 minutes

Dinner

Cheesy Sausage Potato Foil Packets

40 minutes

Craving a bright and sunny dessert? This pineapple delight will hit the spot! With a buttery crust, creamy filling, and sweet pineapple topping, it’s light, tropical, and totally irresistible!

Pineapple Delight Ingredients

• Fresh or Canned Pineapple: Fresh pineapple works too, just chop it finely. Unless it’s super ripe and flavorful, canned tastes just as good.
• Drain the pineapple well: Press the lid into the can and shake, or use cheesecloth to squeeze out excess juice so the whipped topping stays firm.
• Whipped Topping: You can use homemade whipped cream or store bought whipped topping. Whip 3 cups of cold heavy cream with ½ cup powdered sugar until stiff peaks form. Just note it won’t hold up as long, and the dessert may soften after 2 days.
• Graham Cracker Crumbs: To make graham cracker crumbs, crush the sheets in a ziplock bag with a rolling pin or pulse them in a blender or food processor.

How to Make Pineapple Delight

No fancy steps, just layer, chill, and watch it disappear! You’ll want to bring it to every family gathering this summer. Even my kids can’t get enough! You should also try my Strawberry Delight, Lime Jello Salad, or my Coconut Lush desserts.

1. Make the Crust: Preheat the oven to 350ºF and lightly spray a 9 x 13 x 2.5-inch baking dish with nonstick cooking spray, then set aside. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl until the mixture resembles damp sand.
2. Bake and Cool: Press the crumb mixture evenly into the bottom of the pan using a flat bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown. Remove the crust from the oven and allow it to cool completely before adding the subsequent layers.
3. Combine: Add the cream cheese and butter to a large bowl. Beat on medium high speed with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed to ensure no lumps remain.
4. Beat: Add the powdered sugar and vanilla, then beat on low until the sugar is mostly incorporated. Then increase the speed to medium-high until the mixture is smooth and creamy.
5. Spread Over Crust: Spread the cream cheese mixture evenly over the cooled crust.
6. Combine Pineapple with Cool Whip: Carefully fold the drained, crushed pineapple into the whipped topping.
7. Spread: Spread the whipped mixture evenly over the top of the cream cheese layer. Then cover and refrigerate for at least 4 hours. Top pineapple delight with graham cracker crumbs and pineapple tidbits before serving.

Print

Pineapple Delight Dessert

Layers of buttery graham cracker crust, fluffy whipped topping, and sweet pineapple filling make this pineapple delight a crowd favorite.

Course Dessert, Side Dish

Cuisine American

Keyword easy desserts, no bake dessert, pineapple delight, pineapple delight recipe, pineapple dessert, pineapple dream dessert, pineapple lasagna, pineapple lush, summer desserts

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

chill time 4 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 16 servings

Calories 478kcal

Author Alyssa Rivers

Ingredients

Crust

• 2 ¾ cups graham cracker crumbs additional for garnish, if desired
• 3 tablespoons granualted sugar
• ¾ cup melted salted butter

Cheesecake Layer

• 2 (8-ounce) packages softened cream cheese
• ½ cup softened salted butter
• 2 ½ cups powdered sugar
• 1 tablespoon vanilla extract

Pineapple Topping

• 2 (20-ounce) drained cans crushed pineapple
• 2 (8-ounce) containers thawed whipped topping
• pineapple tidbits for garnish, if desired

Instructions

• Preheat the oven to 350 degrees Fahrenheit and lightly spray a 9 x 13 x 2.5-inch baking pan with nonstick cooking spray and set aside.

Crust

• Combine 2 ¾ cups graham cracker crumbs, 3 tablespoons granualted sugar, and ¾ cup melted salted butter in a medium bowl until the mixture resembles damp sand.
• Press the crumb mixture evenly into the bottom of the pan using a flat-bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown.
• Remove the crust from the oven and allow it to cool completely before topping it with the subsequent layers.

Cheesecake Layer

• Add 2 (8-ounce) packages softened cream cheese and ½ cup softened salted butter to a large bowl and beat on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed to ensure no lumps remain.
• Add 2 ½ cups powdered sugar and 1 tablespoon vanilla extract and beat on low until the sugar is mostly incorporated, then increase the speed to medium-high until smooth and creamy.
• Spread the cheesecake mixture evenly over the cooled crust.

Pineapple Topping

• Carefully fold 2 (20-ounce) drained cans crushed pineapple into 2 (8-ounce) containers thawed whipped topping before spreading the whipped mixture evenly over the top of the cheesecake layer.
• Cover and refrigerate for at least 4 hours. Top with graham cracker crumbs and pineapple tidbits before serving.

Notes

Storing: Store pineapple delight in the fridge, covered, for up to 5 days. For longer storage, wrap it well and freeze for up to 3 months. Thaw overnight or enjoy it frozen!

Nutrition

Calories: 478kcal | Carbohydrates: 51g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 320mg | Potassium: 185mg | Fiber: 1g | Sugar: 42g | Vitamin A: 880IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 1mg

More Delicious Pineapple Desserts

If you love pineapple desserts, you have to try my million dollar pie next. It’s so refreshing and delicious. Here are some of my favorites!

Salads

Pineapple Fluff

40 minutes

Desserts

Amazing Pineapple Cake

55 minutes

Desserts

Pina Colada Poke Cake

55 minutes

Beverages

Dole Pineapple Whips

10 minutes

Creamy, cheesy, and loaded with crack dip flavor! This 6-ingredient appetizer is served cold and ready in just 10 minutes. Good luck keeping it on the table.

Crack Dip Ingredients

• Bacon: I love using precooked bacon for convenience. Bacon bits also work, but nothing beats that real, crispy bacon flavor.
• Green Onion: A lot of other recipes only use green onions as a garnish. My recipe mixes the green onion into the dip to give it that savory flavor in every bite!

How to Make Crack Dip

Not only is this easy crack dip recipe perfectly creamy, but it’s cheesy and loaded with that irresistible ranch and bacon combo I know you’ll love. If you like this combo, you should try my poolside dip, million-dollar dip, and boat dip.

1. Mix: In a large bowl, mix together sour cream, softened cream cheese, and ranch dressing mix using an electric hand mixer.
2. Add the Bacon, Cheese, and Onion: Fold in the crumbled bacon, shredded cheddar cheese, and chopped green onions.
3. Serve: Enjoy right away or refrigerate for at least 20 minutes before serving to help the flavors meld.
4. Garnish and Serve: Garnish with additional green onions, cheese, and chopped bacon, if desired. Enjoy with veggies, crackers, or potato chips!

Print

Crack Dip

A 10-minute, no-bake crack dip made with crispy bacon, shredded cheese, ranch seasoning, sour cream, and green onion. Serve it cold!

Course Appetizer, dip

Cuisine American

Keyword crack dip recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 311kcal

Author Alyssa Rivers

Ingredients

• 1 (16-ounce) container sour cream
• 1 (8-ounce) package softened cream cheese
• 1 (1-ounce) packet ranch dressing mix
• 1 cup cooked and chopped bacon
• 1 ½ cups shredded cheddar cheese
• ¼ cup chopped green onions

Instructions

• In a large bowl, mix together 1 (16-ounce) container sour cream, 1 (8-ounce) package softened cream cheese, and 1 (1-ounce) packet ranch dressing mix using an electric hand mixer.
• Fold in 1 cup cooked and chopped bacon, 1 ½ cups shredded cheddar cheese, and ¼ cup chopped green onions.
• Serve right away or refrigerate for at least 20 minutes before serving to help the flavors meld. Garnish with additional green onions, cheese, and chopped bacon, if desired. Enjoy with crackers or chips!

Video

Notes

Store crack dip in an airtight container in the fridge for up to 4 days. It’s even better made ahead. Prep it the night before and stir before serving (add a splash of milk if it thickens).

Nutrition

Calories: 311kcal | Carbohydrates: 3g | Protein: 10g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 433mg | Potassium: 121mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 636IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 0.2mg

More Easy Dip Recipes

I’m obsessed with dips! Warm, cold, spicy, mild, give them all to me! Lately, I’ve been making my green chili dip on repeat. Here are a few more favorites you have to try!

Appetizers

Creamy Boat Dip

10 minutes

Dressings, Sauces, and Dips

Taco Dip

5 minutes

Appetizers

Crack Corn Dip

15 minutes

Appetizers

Crack Chicken Dip

35 minutes