Sides
Complement your main dishes with our side dish recipes. Explore easy sides, vegetable side dishes, and quick side recipes that are perfect for any meal.
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Golden Cheddar Scallion Biscuits
There’s something magical about the aroma of freshly baked biscuits. These golden cheddar scallion biscuits rise high and flake perfectly, embodying comfort in every bite. The richness of cheddar mingles with the subtle sharpness of scallions, creating a biscuit that’s both savory and satisfying.
Imagine pulling a tray of these biscuits from the oven, their golden tops gleaming with a buttery sheen. The crisp, flaky exterior gives way to a tender, melt-in-your-mouth center. They’re perfect for any meal, whether accompanying a hearty stew or simply enjoyed on their own with a pat of butter.
Making these biscuits is a joy, a simple yet rewarding task. The ingredients come together effortlessly, creating a dough that transforms into layers of buttery perfection. Each biscuit is a testament to the beauty of homemade comfort food, offering a taste of warmth and care with every bite.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 6 tablespoons unsalted butter, very cold
- 1 cup shredded cheddar cheese
- 1/3 cup thinly sliced scallions
- 1 cup buttermilk
- 1 large egg, whisked with a splash of water, for egg wash
How to make Perfectly Flaky Cheddar Scallion Biscuits
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
- Grate the cold butter into the flour mixture using the largest holes on a box grater. Toss the butter shreds with the flour until they are well-coated.
- Stir in the shredded cheddar and sliced scallions.
- Pour the buttermilk into the flour mixture and use a silicone spatula or wooden spoon to stir until a dough just forms.
- Turn the dough onto a well-floured surface and gently pat it into a 1/2-inch thick rectangle. Fold the bottom third up and the top third down over the bottom third, as if folding a letter.
- Gently pat the dough down to 1/2-inch thick again and repeat the folding process two more times, making sure the final dough is about 1 inch thick.
- Use a floured biscuit cutter to cut out rounds from the dough, being careful not to twist the cutter. Gently pat the scraps together and cut until you’ve used up all the dough.
- Place the rounds, sides gently touching, on a baking sheet. Brush the tops with the egg wash.
- Bake for 13-15 minutes, or until the biscuits are golden brown and risen high. Enjoy warm!
Helpful Hints
- Ensure your butter is very cold before grating to achieve the flakiest biscuits.
- Avoid overworking the dough to keep the biscuits light and tender.
- Brushing the tops with egg wash gives the biscuits a beautiful, golden finish.
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Perfectly Crispy Texas Toast
In Texas, everything is bigger, and the toast is no exception. Thick-cut slices, golden and crisp, with a buttery, garlicky punch. This is Texas toast, pure carb heaven. Simple, yet immensely satisfying. Each bite delivers a crackly crust and a soft, tender center. It’s a celebration of flavor and texture, perfect for any meal.
Imagine sinking your teeth into a piece of Texas toast, fresh off the pan. The garlic butter seeps into the bread, creating a savory symphony. It’s the kind of toast that makes you appreciate the small things in life, like the perfect crunch or the way butter melts just right.
Making Texas toast at home is a breeze. No need for store-bought, frozen boxes. With a few basic ingredients and a hot pan, you can whip up this classic treat in minutes. It’s the ideal companion for barbecue, soups, or even as a stand-alone snack. Simple, straightforward, and utterly delicious.
Ingredients
- 1 tbsp butter, melted
- 1 tbsp oil
- 1 clove garlic, minced or 1 tsp garlic powder
- 1/2 tsp dried parsley
- Salt and freshly ground pepper, to taste
- 4 slices of thick cut bread
How to make Perfectly Crispy Texas Toast
- Make garlic butter. In a small bowl, mix together the melted butter, oil, garlic, parsley, salt, and pepper.
- Brush the butter. Brush both sides of each slice of bread with the garlic butter mixture.
- Grill. Heat a frying pan over medium heat. Grill the bread until toasty and golden, flipping once. Repeat as needed and enjoy hot!
Helpful Hints
- Mix it up: Add fresh herbs, onion powder, or crushed red chili flakes to the garlic butter for a twist.
- Cheesy delight: Sprinkle shredded cheese on the toast in the pan for a crunchy, cheesy layer.
- Perfect Pairing: Serve with chili, soups, stews, or as a breakfast side.
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Umami Bomb Stuffed Mushrooms
Stuffed mushrooms are the cutest appetizer out there.
So round, so poppable, and so delicious. I absolutely love stuffed mushrooms. They’re easy to make (and make ahead if you need to) and they’re always a hit.
I love stuffed mushrooms and how infinitely customizable they are. They’re kind of like the vegetarian version of a deviled egg! I’m all about tiny bite-sized stuffed things and stuffed mushrooms fit the bill perfectly. These cheesy miso stuffed mushrooms are particularly good because they’re triple umami: mushrooms, miso, and parmesan cheese! They’re so full of flavor and satisfying.
How to Make Stuffed Mushrooms
- Prep the Mushrooms: Wash your mushrooms, trim the stems, and gently break the stems from the caps. Place the caps on a parchment paper-lined baking sheet.
- Sauté the Stems: Mince the stems and sauté them in butter until golden, then let cool.
- Mix the Filling: While the stems are cooling, mix together cream cheese, mayo, and a bit of white miso. Stir in the sautéed stems, then stuff the mushrooms, topping them with parmesan.
- Bake: Bake until golden and piping hot, then enjoy!
Ingredients
- 16 large mushrooms (white or brown)
- 2 tbsp butter
- 4 oz cream cheese
- 1/4 cup mayo (kewpie mayo preferred)
- 1 tbsp white miso
- 1/4 cup Parmigiano Reggiano cheese, finely grated
- Parsley, finely chopped, to finish
How to make Umami Bomb Stuffed Mushrooms
- Heat the Oven: Preheat to 400°F. Line a baking sheet with parchment paper.
- Prepare the Mushrooms: Trim the bottom of the stems, then gently break them off. Place the mushroom caps on the prepared baking sheet.
- Mince and Sauté: Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from heat and let cool slightly.
- Make the Filling: In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems. Taste and season with freshly ground pepper.
- Stuff the Mushrooms: Scoop the filling into the mushroom caps and top with grated parmesan.
- Bake: Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, let cool slightly, and enjoy!
Helpful Hints
- Washing Mushrooms: Wash mushrooms right before use. Place whole mushrooms in a sieve and spray off any dirt with cold water. Spin or pat dry with paper towels. Use immediately.
- Choosing Mushrooms: Select mushrooms that are about the same size so they cook evenly. They should be whole, intact, and feel springy and light.
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Heavenly Cheesy Scalloped Potatoes
There’s something magical about a dish of scalloped potatoes, especially when it’s as rich and cheesy as this one. Imagine tender layers of thinly sliced potatoes, bathed in a luxurious, velvety cheese sauce, and baked to golden perfection. This side dish is so delightful, you might just want to make it the main course. Whether you’re serving it alongside a holiday roast or simply indulging on a cozy evening, these Heavenly Cheesy Scalloped Potatoes are sure to satisfy.
Ingredients
- 2 tbsp butter, divided, room temp
- 2 lbs potatoes (Yukon Gold preferred, about 4)
- 1 cup heavy cream
- 1 cup whole milk
- 3 cloves garlic, crushed
- 1/2 tbsp fresh thyme
- 4 oz Gruyère cheese, coarsely grated (about 1.5 heaping cups)
- Salt and freshly ground pepper
How to make Cheesy Scalloped Potatoes
- Preheat your oven to 375°F. Generously butter a small 2-quart baking dish.
- Peel the potatoes and slice them into 1/8 inch thick rounds.
- Place the potato slices in a large pot along with the cream, milk, garlic, and thyme. Season with salt and freshly ground pepper.
- Bring the mixture to a boil over high heat, then reduce to medium and simmer for 1 minute. Remove from the heat and let stand for 10 minutes.
- Spoon 1/3 of the potato mixture into the prepared baking dish and sprinkle with 1/2 of the cheese. Add another 1/3 of the potatoes and top with the remaining cheese. Dot with butter.
- Finish with the last layer of potatoes and loosely cover with foil. Bake until the potatoes are tender and cooked through, about 35-40 minutes.
- Remove the foil and broil until the top is bubbly and golden brown, 3-5 minutes.
- Let rest for 15-30 minutes before serving to allow the sauce to thicken and absorb into the potatoes.
Helpful Hints
- For an extra cheesy twist, mix in a bit of sharp cheddar with the Gruyère.
- If you prefer a lighter version, substitute half of the heavy cream with more milk.
- Letting the dish rest after baking is crucial for the perfect texture. Be patient!
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Fiesta Flavors: Mexican Rice Done Right
Mexican rice is a cornerstone of Mexican cuisine and one of the best executions of rice on the planet. It’s right up there with Hainanese chicken rice, fried rice, and paella. Who doesn’t love Mexican rice? But did you know it’s super easy to make at home and way healthier than buying those bags of premade rice that account for 80% of your daily sodium? If you ever wanted to amp up taco night, Mexican rice, refried beans, and homemade salsa are the low hanging fruit. Let’s dive into the fiesta of flavors with this simple yet delicious Mexican rice recipe!
Ingredients
- 1 tbsp oil
- 1 clove garlic, minced
- 1/2 onion, roughly chopped
- 1 cup long grain rice
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1/2 cup tomato sauce (or up to 1 cup)
- 1.25 cup water
Special Equipment
- Nonstick pan with a lid
How to make Mexican Rice
- Heat 1 tablespoon of oil over medium-high heat and add onions. Fry until onions are just translucent, about 3 minutes.
- Add the rice, garlic, and cumin. Continue frying until rice is golden brown and nutty, about 2-3 minutes.
- Add tomato sauce and oregano. Stir until rice is evenly coated with tomato sauce.
- Add water and bring to a rolling boil over high heat.
- When the water has reached a boil, immediately cover with a lid and reduce heat to the lowest setting. Set a timer for 20 minutes and don’t disturb or peek under the lid for any reason.
- When the 20 minutes are up, remove from heat, continuing not to touch the lid, and let steam for another 10 minutes. After 10 minutes, fluff and serve.
Helpful Hints
- Frying the rice until it’s nutty and golden is crucial for achieving that restaurant-quality texture.
- Use Mexican oregano for an authentic taste, but if unavailable, regular oregano will do.
- Adjust the amount of tomato sauce according to your preference for a richer or lighter tomato flavor.
