Buttery Garlic Rice

A simple, comforting side dish from my grandmother’s kitchen—full of rich butter and bold garlic flavor.

This recipe came from my grandmother, and it’s one I’ve always remembered—not just for the flavor, but for the garlic she grew herself. It was huge compared to anything from the store, and it gave this dish such a deep, rich flavor.

She would serve this buttery garlic rice as a simple side dish, or sometimes add chicken to make it a full meal. It’s one of those recipes that doesn’t need much—just a few ingredients, cooked the right way, and it turns out comforting and delicious every time.

Ingredients:

6 tablespoons butter
8–12 garlic cloves, minced (or 2 1/2 teaspoons minced garlic)
1 1/2 cups long grain white rice
2 1/2 cups chicken broth
Salt and pepper, to taste

Directions: 

In a large saucepan over medium-low heat, melt the butter.

Add the rice and stir frequently until it turns a light golden color, about 2–3 minutes.

Stir in the garlic and cook for about 30 seconds, just until fragrant.

Pour in the chicken broth and bring to a boil.

Once boiling, cover with a lid and reduce the heat to low. Simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Season with salt and pepper to taste before serving.

Tips for Best Success:

• Toasting the rice adds extra flavor—don’t skip this step
• Add garlic after the rice browns slightly to prevent burning
• Keep heat low while simmering to avoid scorching
• Let the rice rest before fluffing for the best texture
• Use good-quality broth for deeper flavor

Variations & Substitutions:

• Add chicken: Stir in cooked, shredded chicken for a full meal
• Use garlic powder: Substitute 1–1 1/2 teaspoons if needed
• Extra buttery: Add 1–2 tablespoons butter at the end
• Herb twist: Add parsley or thyme for freshness
• Vegetarian: Use vegetable broth instead of chicken broth

Serving Suggestions:

• Serve as a side with roasted chicken or beef
• Use as a base for a simple chicken and rice bowl
• Pair with grilled vegetables
• Add a fried egg on top for a quick meal
• Serve alongside soups or stews

How to Store:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 2 months
• To reheat:  Add a splash of broth or water and warm on the stovetop or in the microwave

Frequently Asked Questions:

Can I use brown rice instead?
Yes, but increase the liquid and cooking time accordingly.

Why is my rice mushy?
Too much liquid or overcooking can cause this. Stick to the measurements and timing.

Can I make this ahead of time?
Yes, it reheats well with a little added liquid.

Can I use pre-minced garlic?
Yes, 2 1/2 teaspoons works well as a substitute.

What type of rice works best?
Long grain white rice gives the best texture for this recipe.

Fresh Garden Pico de Gallo

A fresh homemade salsa recipe made with ripe tomatoes, lime juice, and simple spices. This easy, chunky garden salsa from my mother’s recipe box is perfect for dipping, tacos, and more.

This fresh salsa is one of those recipes that feels like it came straight from the garden to the table. Tucked into my mother’s recipe box, it’s simple, vibrant, and full of fresh flavor.

It’s the kind of recipe that doesn’t rely on anything fancy—just ripe tomatoes, crisp vegetables, a squeeze of lime, and a handful of spices. My mother would often adjust it depending on what she had on hand, sometimes adding cilantro, sometimes leaving it out, but it always turned out delicious.

After a short rest, the flavors come together beautifully, creating a salsa that’s bright, slightly zesty, and perfect for sharing.

Ingredients:

4 large ripe red tomatoes
1 onion
1 bell pepper
1 medium jalapeño or serrano
1 stalk celery
2 garlic clove
1/2 c. cilantro (Optional)
2 Tbs. lime juice
1 tsp. mustard seed
1 tsp. coriander seed, crushed
1/2 tsp. cumin
1/2 Tbs vinegar
Salt to taste 

Directions:

Finely chop the tomatoes, onion, bell pepper, jalapeño (or serrano), celery, garlic, and cilantro (if using).
Place all chopped vegetables in a large bowl and gently mix to combine.
Add the lime juice, mustard seeds, crushed coriander seeds, cumin, vinegar, and salt to taste. Stir well.
Let the salsa rest for at least 30 minutes to allow the flavors to blend.
Taste and adjust seasoning as needed before serving.

Tips for Best Success:

• Use fully ripe tomatoes for the best flavor and natural sweetness
• Remove some seeds from tomatoes if you prefer a less watery salsa
• Chop ingredients evenly for a better texture
• Letting it rest is key—don’t skip this step
• Start light with salt, then adjust after resting

Variations & Substitutions:

• No Cilantro: Simply leave it out (just like your mother sometimes did)
• Milder Salsa: Remove seeds and membranes from the jalapeño
• Spicier Version: Use serrano peppers or add an extra pepper
• No Mustard Seed: Can omit if you prefer a more traditional flavor
• Add Fruit: Try diced mango or pineapple for a sweet twist
• Roasted Version: Lightly roast tomatoes and peppers for deeper flavor

Serving Suggestions:

• Serve with tortilla chips
• Spoon over tacos, burritos, or nachos
• Use as a topping for grilled chicken or fish
• Add to scrambled eggs or omelets
• Serve alongside burgers or sandwiches

How to Store:

• Refrigerator: Store in an airtight container for up to 3–4 days
• Stir before serving, as juices may settle
• Best enjoyed fresh within the first 1–2 days

Frequently Asked Questions:

Can I make this ahead of time?
Yes, and it actually tastes better after a few hours in the fridge.

Why is my salsa watery?
Tomatoes release juice naturally. You can drain a little or remove seeds before chopping.

Can I blend this salsa?
You can, but it will change the texture to more of a smooth salsa rather than chunky.

Is the mustard seed necessary?
No, but it adds a subtle depth that makes this recipe unique.

Can I use bottled lime juice?
Fresh lime juice is best, but bottled will work in a pinch.
 

Crispy Homemade Potato Patties from Scratch

Crispy, golden potato patties made from scratch with simple ingredients—just like grandma used to make.

This potato patty recipe comes from my dad, but it goes back even further—to his mother’s kitchen. She made these often, turning a few simple ingredients into something warm, filling, and comforting.

My dad carried that tradition on, making them the same way he remembered—crispy on the outside, soft and tender on the inside. They were never fancy, but they didn’t need to be. Sometimes the simplest recipes are the ones that stay with us the longest.

These potato patties are a reminder of those meals made from scratch, with care, using what you had on hand. They’re budget-friendly, satisfying, and best served hot from the skillet.

Ingredients:

3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 Tbs. grated onion
2 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp baking powder
Vegetable oil for frying

Directions:

Finely grate the peeled potatoes. Place them in a colander or strainer and press gently to remove excess liquid.

Transfer the drained potatoes to a large bowl. Add the eggs, grated onion, flour, salt, pepper, and baking powder. Stir until well combined.

In a large skillet (cast iron works best), heat about 1/8 inch of vegetable oil over medium to medium-high heat until hot.

Scoop about a heaping tablespoon of the potato mixture into the skillet. Flatten gently with the back of a spoon or spatula to form a patty.

Fry for about 3–4 minutes per side, or until golden brown and crispy. Turn once.

Remove and place on a paper towel–lined plate. Serve immediately while hot and crisp.

Tips for Best Success:

• Drain potatoes well – too much moisture = soggy patties
• Use a hot skillet so they crisp up properly
• Don’t overcrowd the pan—cook in batches
• Press them thin for crispier edges
• Use cast iron if possible for best browning

Variations & Substitutions:

• Add cheese: Mix in 1/4 cup shredded cheddar for extra flavor
• Herbs: Add chopped parsley or chives
• Onion swap: Use onion powder (1/2 tsp) if you don’t have fresh
• Gluten-free: Use gluten-free flour
• Leftover mashed potatoes: Can be used, but reduce eggs slightly

Serving Suggestions:

• Serve with sour cream or applesauce (classic!)
• Pair with eggs and bacon for breakfast
• Serve alongside roast meat or sausage
• Top with a fried egg for a simple meal
• Great as a snack straight from the pan

How to Store:

• Refrigerator: Store in an airtight container for up to 3 days
• Reheat: Reheat in a skillet or oven to keep them crispy
• Freezer: Freeze in a single layer, then store up to 2 months

Frequently Asked Questions:

Why are my potato patties soggy?
Too much moisture in the potatoes. Be sure to drain them well before mixing.

Can I make these ahead of time?
Yes, but they’re best fresh. Reheat in a skillet for best texture.

Can I bake instead of fry?
You can, but they won’t be as crispy. Frying gives the best texture.

What type of potatoes work best?
Russet potatoes are ideal because they crisp up nicely.

Old-Fashioned Baked Sweet Potatoes

 Simple, tender baked sweet potatoes with lightly seasoned skins 

Where we live, sweet potatoes aren’t always easy to find. They usually show up around the holidays, and that’s when my mom would always make sure to buy a few extra.

Of course, she made her classic candied yams, but she also knew how to keep things simple. Baked sweet potatoes were one of those easy side dishes she could make without much effort, yet they were always enjoyed by everyone at the table.

There’s something special about a recipe like this—just a few ingredients, a warm oven, and time to let the natural sweetness shine through. It’s simple, comforting, and a reminder that the best food doesn’t have to be complicated.

Ingredients:

4 sweet potatoes
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste

Directions:

Preheat the oven to 375°F. Line a baking sheet with foil or parchment paper if desired.

Wash and dry the sweet potatoes thoroughly. Using a fork, poke each potato 3–4 times on each side.

Rub the potatoes with olive oil, coating the skins evenly.

Sprinkle lightly with salt and black pepper.

Place the potatoes on the prepared baking sheet.

Bake for 50–60 minutes, or until the potatoes are tender when pierced easily with a fork.

Remove from the oven and allow the sweet potatoes to cool for about 5 minutes before slicing open and serving.

Tips for Best Success:

• Choose similar-sized potatoes for even baking
• Don’t skip poking holes—this prevents splitting
• Rub oil evenly for better skin texture
• Bake directly on the rack for crispier skins (optional)
• For extra sweetness, let them bake until very soft

Variations and Substitutions:

• Sweeter version: Add butter and brown sugar
• Savory: Top with butter, salt, and a sprinkle of garlic powder
• Healthy option: Serve plain or with a drizzle of honey
• Spiced: Add cinnamon or nutmeg after baking
• No oil: Skip oil for a softer skin

Serving Suggestions:

• Serve with roasted meats or chicken
• Pair with holiday meals
• Top with butter and brown sugar or maple syrup
• Serve alongside ham, turkey, or pork

How to Store:

• Refrigerator: Store in an airtight container up to 4 days
• Reheat: Warm in the microwave or oven
• Freezer: Freeze baked sweet potatoes up to 2 months

Frequently Asked Questions:

How do I know when they’re done?
They should be very soft and easily pierced with a fork.

Can I bake them at a higher temperature?
Yes, 400°F works and will give slightly crispier skins.

Do I need to wrap them in foil?
No, baking unwrapped gives better texture.

Can I make these ahead of time?
Yes, they reheat well.

Are yams and sweet potatoes the same?
In most grocery stores, what’s labeled “yams” are actually sweet potatoes. 

Old-Fashioned Creamy Mashed Potatoes

Buttery, Fluffy, and Made the Way Mom Always Did

Creamy mashed potatoes have always been at the heart of our family table. Whether served alongside roast chicken, pork chops, or a simple meatloaf, they were the one dish everyone looked forward to. There’s something about a bowl of hot, buttery mashed potatoes that feels like home.

This recipe is simple, made with real butter and warm milk — no instant flakes, no shortcuts. Just wholesome ingredients and a little love. The optional garlic adds a gentle depth of flavor, but they are just as delicious without it.

If you’re looking for classic comfort food that never goes out of style, this is it.

Ingredients: 

4 pounds potatoes russet or Yukon gold, washed, peeled and quartered
3 cloves garlic, optional
1/3 to 1/2 c. butter
1 c, milk or cream
salt and pepper to taste 

Directions:

Place the peeled and quartered potatoes into a large pot of cold, salted water. Let them soak for about 30 minutes. This helps remove excess starch and improves the final texture. Drain.

Refill the pot with fresh water, making sure the potatoes are covered by about one inch. Add the garlic cloves if using.

Bring to a boil over high heat. Reduce slightly and cook uncovered for about 15–20 minutes, or until the potatoes are fork-tender.

Drain thoroughly and return the hot potatoes to the pot. Allow them to sit for 1–2 minutes so excess moisture can evaporate.

While the potatoes are finishing, warm the milk in a small saucepan over medium-low heat. Do not boil. Heat just until steam rises and small bubbles form around the edges. Remove from heat.

Add butter to the hot potatoes and mash using a potato masher or hand mixer.

Gradually pour in the warm milk a little at a time, mixing until you reach your desired consistency.

Season with salt and pepper to taste. Serve hot and enjoy.

If making ahead, transfer mashed potatoes to a buttered baking dish. Cover and refrigerate. Reheat at 325°F for 20–30 minutes before serving, stirring once and adding a splash of milk if needed. 

Tips for the Best Mashed Potatoes:

• Start potatoes in cold water for even cooking.
• Always warm the milk before adding — cold milk can make potatoes gluey.
• Drain very well. Excess water causes watery mashed potatoes.
• For ultra-smooth potatoes, use a potato ricer.
• Avoid over-mixing, especially with a hand mixer, or they may become sticky.

Variations & Substitutions:

• Garlic Lover’s Version: Add 5–6 cloves of garlic for stronger flavor.
• Creamier Texture: Use half-and-half or heavy cream instead of milk.
• Herb Mashed Potatoes: Stir in fresh parsley, chives, or thyme.
• Cheesy Mashed Potatoes: Add 1 cup shredded cheddar or Parmesan.
• Lighter Option: Replace half the butter with Greek yogurt.
• Dairy-Free: Use olive oil and warm unsweetened almond milk.

Serving Suggestions: 

These homemade mashed potatoes pair beautifully with classic comfort meals:

• Buttermilk Oven-Baked Chicken
• Garlic Roasted Chicken
• Tomato Pork Chops
• Mini Meatloaves
• Beef Goulash
• Homemade Beef Stew
• Creamy Coleslaw

They are also perfect topped with homemade brown gravy or pan drippings.

How to Store & Reheat: 

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: Warm gently on the stovetop over low heat.
• To Reheat in the Oven (Best for Larger Portions):
• Preheat oven to 325°F.
• Place mashed potatoes in an oven-safe dish and stir in 2–4 tablespoons of warm milk or a few pats of butter to restore moisture.
• Cover tightly with foil and heat for 20–30 minutes, stirring once halfway through, until hot.

Frequently Asked Questions:

What type of potatoes are best?
Russet potatoes make fluffy mashed potatoes. Yukon Gold potatoes create a creamier texture.

Why are my mashed potatoes gluey?
Overmixing or adding cold liquid can cause a sticky texture.

Can I make mashed potatoes ahead of time?
Yes. Keep warm in a slow cooker on low, stirring occasionally.

Can I leave the skins on?
Yes, especially with Yukon Gold potatoes, for a rustic-style mashed potato. 

Classic Homemade Baked Macaroni and Cheese

A creamy, oven-baked comfort food recipe made with real cheese and a simple roux. 

 

Growing up, we had macaroni and cheese often — but it didn’t come from a box with a packet of powdered cheese. This was the real thing. Butter melted in a saucepan, flour whisked smooth, milk poured slowly, and cubes of cheddar melting into a creamy sauce.

This was one of the first recipes I learned to cook. It taught me how to make a simple white sauce and how just a few pantry ingredients could turn into something warm and comforting.

This homemade baked macaroni and cheese is creamy, rich, and simple — the kind of dish that feels like home.

For a full supper meal, serve the baked macaroni and cheese with roasted chicken and warm biscuits.  

Ingredients:

6 c. water
2 c. uncooked elbow macaroni (7 ounces)
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
2 c. milk
8 oz. cheddar cheese cut into cubes. Or a mixture of your favorite cheeses.

Directions:

Heat oven to 350°F. An ungreased 2-quart casserole dish.

In a large pot, bring water to a boil.  Add macaroni and bring to a rolling boil.  Boil the macaroni according to package directions, or until tender. Drain the macaroni in a colander.  

While the macaroni is cooking, it is time to make the cheese sauce.

In a medium saucepan, over low heat, melt the butter.  Whisk in the flour, salt, pepper, mustard and Worcestershire sauce, stirring constantly. Increase the temperature to medium low,  and cook until the mixture is smooth and bubbly.  

As you continue to constantly whisk the mixture, gradually pour in the milk.  Heat until the mixture comes to a boil. Boil for 1 minute

Stir in cheese. Cook, stirring occasionally, until cheese is melted. 

Gently stir macaroni into cheese sauce. 
Pour into casserole dish. Bake uncovered 20 to 25 minutes or until bubbly. 

Serve and enjoy!

Tips for Creamy Mac and Cheese:

• Whisk constantly while adding milk to prevent lumps.
• Use freshly cubed or shredded cheese — pre-shredded cheese can make the sauce grainy.
• Don’t overbake or it may dry out.
• Let it rest briefly after baking to thicken.

Variations & Substitutions:

• Cheese Blend: Try half cheddar and half Monterey Jack or Colby.
• Extra Creamy: Replace ½ cup of milk with half-and-half.
• Crispy Topping: Sprinkle buttered breadcrumbs on top before baking.
• Add Protein: Stir in diced ham or cooked bacon.
• Spicy Kick: Add a pinch of cayenne pepper.

Serving Suggestions:

This classic baked macaroni and cheese pairs beautifully with:

• Mini Meatloaves
• Old-Fashioned Tomato Pork Chops
• Homemade Beef Stew
• Easy Garlic Buttermilk Biscuits

For a simple supper, serve with a green salad and warm bread.

How to Store & Reheat:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:
Warm gently in the microwave with a splash of milk stirred in to restore creaminess.

To freeze:
Cool completely, wrap tightly, and freeze for up to 2 months.

Frequently Asked Questions:

Why add mustard and Worcestershire?
They enhance the flavor of the cheese without making the dish taste like mustard.

Can I skip baking it?
Yes. You can serve it straight from the stovetop for a creamier texture.

Why is my sauce grainy?
The heat may have been too high, or pre-shredded cheese was used.

Crispy Oven Roasted Sweet Potato Wedges

A Simple Side Dish That Feels Like Home

 

Sweet potatoes were always one of those dependable ingredients in our kitchen. They were affordable, filling, and could turn into something special with just a little seasoning and time in the oven.

These oven-roasted sweet potato wedges are simple but flavorful — lightly crisp on the outside, tender on the inside, and seasoned with garlic and oregano for a savory twist. They’re naturally rich in fiber, vitamin A, and antioxidants, making them a wholesome side dish that pairs beautifully with almost any comfort meal.

If you’re looking for an easy vegetable side that feels cozy but still nourishing, this recipe delivers every time.

Ingredients:   

2 pounds sweet potatoes, washed and cut into wedges.  
2 Tbs. olive oil
1 tsp.  garlic powder
1 tsp.  dried oregano
1 tsp.  salt
1/4 to 1/2 tsp. pepper

Directions: 

Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.

Place the sweet potato wedges in a large mixing bowl. Drizzle the olive oil over the wedges and toss until evenly coated on all sides.

In a small bowl, combine the garlic powder, dried oregano, salt, and pepper. Sprinkle the seasoning mixture over the sweet potatoes and toss again to distribute evenly.

Spread the wedges in a single layer on the prepared baking sheet, making sure they are not overcrowded. This helps them crisp instead of steam.

Roast for 30 to 35 minutes, or until tender and beginning to brown and crisp around the edges. There is no need to flip them, but you may turn them halfway through if you prefer extra browning.

Serve warm.

Tips for Perfect Roasted Sweet Potatoes:

• Cut wedges evenly so they cook at the same rate.
• Avoid overcrowding the pan — use two pans if needed.
• For extra crispiness, roast on the lower oven rack.
• If you prefer more caramelization, broil for the last 2–3 minutes (watch closely).

Variations and Substitutions:

• Add smoked paprika for a smoky flavor.
• Sprinkle with grated Parmesan during the last 5 minutes of roasting.
• Use Italian seasoning instead of oregano.
• Add a pinch of cayenne for a spicy kick.
• Swap olive oil for avocado oil.

What to Serve with Roasted Sweet Potato Wedges:

Main Dish Pairings:

• Beef goulash
• Sloppy Joes
• Grilled chicken
• Baked mac and cheese
• Burgers or sandwiches

Dipping Sauces:

• Honey mustard
• Garlic aioli
• Ranch dressing
• Spicy mayo
• Ketchup

How to Store and Reheat:

Referigerator: 

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:

• Bake at 375°F for 8–10 minutes to re-crisp.
• Or air fry for 4–5 minutes.
• Microwave if needed, though they will be softer.
• Freezing is not recommended, as texture may become mushy.

Frequently Asked Questions

Do I need to peel sweet potatoes?
No. The skins add texture and nutrients, but you may peel them if preferred.

Why aren’t my wedges crispy?
They may be overcrowded or need a few extra minutes of roasting.

Can I make these ahead of time?
Yes. Roast and refrigerate, then reheat in the oven before serving.

Can I use regular potatoes instead?
Yes. Adjust cooking time slightly as needed.

Grandma’s Homestyle Baked Creamed Corn

Sweet, creamy corn baked to golden perfection — simple ingredients, made from scratch, and always better than a can.

Creamed corn was always one of those simple dishes that felt a little special. With sweet corn folded into a rich, creamy sauce and baked until bubbly, it turns an everyday vegetable into something worthy of a holiday table.

My mom preferred homemade whenever she had the time, and this was one of those recipes she felt was worth the extra few minutes. She believed that if you could make something from scratch, it would always taste better — and she was right. Unlike canned creamed corn from the store, this version is made with simple, wholesome ingredients you can recognize. You control the sweetness, the creaminess, and the seasoning, and it comes together quickly on the stovetop before finishing in the oven.

It doesn’t take long to make at all, but the flavor is richer, fresher, and far more comforting than anything from a can. The addition of onion and bell pepper gives it gentle depth, while a sprinkle of Parmesan on top adds just enough savory flavor to make it memorable.

Whether served for Sunday dinner or alongside a holiday roast, this homemade creamed corn is the kind of side dish that reminds you why cooking from scratch is always worth it.

Ingredients: 

1/3 c. butter
1/3 cup flour
1 c. heavy whipping cream
1 c. whole milk
1/4 c. sugar
Salt and pepper to taste
5 c. frozen corn, thawed, or canned corn, drained
1 onion, chopped
1 bell pepper, chopped
1 or 2 red chili peppers or jalapeño peppers, chopped (Optional)
1/4 c. grated Parmesan cheese

Directions: 

Preheat oven to 350°F. Lightly butter a 1 1/2-quart casserole dish and set aside.

In a large saucepan over medium heat, melt the butter. Add the chopped onion, bell pepper, and optional hot pepper. Cook, stirring occasionally, until the vegetables are soft, and the onion is translucent.

Sprinkle the flour over the vegetables and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste.

Gradually whisk in the heavy cream and milk. Add the sugar, salt, and white pepper. Bring the mixture to a gentle boil, stirring constantly. Once thickened, continue cooking for about 2 minutes.

Stir in the corn and cook until heated through.

Transfer the mixture to the prepared casserole dish. Sprinkle the top evenly with Parmesan cheese.

Bake for 15–20 minutes, or until bubbly and lightly golden on top.

Let stand for 5 minutes before serving.

Tips for Best Success:

• Use thawed frozen corn or drained canned corn for best texture.
• Stir constantly when adding cream and milk to prevent lumps.
• Adjust sugar to taste if corn is very sweet or mild.
• Top with Parmesan just before baking for a golden crust.
• Optional chili adds warmth—remove seeds for milder heat.

Variations and Substitutions:

• Cheesy version: Add ½ cup shredded cheddar to the top or mix into the sauce.
• Herbed creamed corn: Stir in 1–2 teaspoons chopped fresh thyme or parsley.
• Dairy-free: Substitute butter with olive oil and use coconut or oat milk.
• Spicy version: Use 1–2 finely chopped jalapeños or a pinch of cayenne.
• Extra creamy: Add ½ cup sour cream to the sauce before baking.

Serving Suggestions:

• Perfect with roasted meats, ham, or turkey
• Great for holiday dinners, Sunday family meals, or potlucks
• Serve with mashed potatoes or stuffing for a comforting plate
• Top with fresh herbs for a pop of color

How to Store:

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheat: Microwave or stovetop until heated through.
• Make ahead: Can be prepared on stovetop, then baked just before serving.

Frequently Asked Questions:

Can I use fresh corn instead of frozen or canned?
Yes! About 5–6 cups of fresh corn kernels will work well.

Can I make this spicy?
Yes, include 1–2 chopped chili peppers or add a pinch of cayenne.

Can I skip the bell pepper?
Yes, it will still be creamy and flavorful, though slightly less depth.

Is it okay to prepare the sauce ahead of time?
Yes, cook the sauce up to step 5, then refrigerate. Heat through before baking.

Can I use lower-fat milk or cream?
Yes, but the casserole will be slightly less rich and creamy. 

Grandma’s Warm German Potato Salad

 A Tangy-Sweet Heirloom Recipe from a Well-Loved Recipe Box

This German Potato Salad was tucked inside my grandmother’s recipe box — the card worn and softened from years of use. She was of German descent and a wonderful cook, out of both necessity and love. Growing up in a family of eight children, she learned early how to help her mother prepare hearty, filling meals that could stretch and satisfy.

Unlike creamy American-style potato salad, traditional German potato salad is served warm and dressed with a tangy-sweet vinegar sauce made flavorful with bacon and onions. The warm potatoes soak up the savory dressing, making every bite rich, comforting, and full of old-world flavor.

It’s simple food — humble ingredients — but it carries generations of care in every spoonful.

Ingredients:

3 c. potatoes, peeled and diced, about 4–5 medium potatoes
4 bacon strips, diced
1 onion, chopped
1 tsp. salt
1/8 tsp.  pepper
1/4 tsp. celery seed
1 1/2 Tbs. sugar
1/4 c. cider vinegar
2 Tbs. water
1 Tbs. chopped fresh parsley or 1 tsp. dried parsley 

Directions:

Place diced potatoes in a medium pot and cover with cold water by about 1–2 inches. Bring to a boil, then reduce heat and simmer, covered, for about 10–12 minutes, or until fork-tender. Drain well. Set aside, keeping them warm if possible.

In a large, deep skillet (cast iron works beautifully), cook the diced bacon over medium heat until crisp, about 8–10 minutes. Stir occasionally for even browning. Remove bacon with a slotted spoon and place on paper towels. Leave the bacon drippings in the skillet.

Add the chopped onion to the skillet with the bacon drippings. Cook over medium heat until tender and translucent, about 3–5 minutes.

Stir in the salt, pepper, celery seed, sugar, cider vinegar, and water. Bring the mixture to a gentle boil, stirring to dissolve the sugar.

Add the warm potatoes and crumbled bacon to the skillet. Gently stir to coat the potatoes in the dressing. Reduce heat to low and cook for 2–3 minutes, just until heated through, and the flavors meld together.

Sprinkle with parsley before serving. Serve warm.

Tips for Best Success:

• Use waxy potatoes (like red or Yukon Gold) for best texture
• Keep potatoes warm so they absorb the dressing better
• Don’t overcook the potatoes—they should hold their shape
• Taste and adjust vinegar or sugar to your preference
• Stir gently to avoid breaking the potatoes

Variations and Substitutions:

• No bacon: Use butter or oil for a vegetarian version
• Extra tangy: Add a splash more vinegar
• Sweeter version: Increase sugar slightly
• Add-ins: Try sliced green onions or a bit of mustard
• Herbs: Fresh dill can be used instead of parsley

Serving Suggestions:

• Serve alongside bratwurst or sausage
• Pair with roast chicken or pork
• Add to a picnic or potluck spread
• Serve warm as a hearty side dish

How to Store:

• Refrigerator: Store in an airtight container up to 3 days
• Reheat: Warm gently on the stovetop or microwave
• Best served warm, but can be enjoyed at room temperature

Frequently Asked Questions:

Why is German potato salad served warm?
The warm potatoes absorb the dressing better, giving more flavor.

Can I make this ahead of time?
Yes, but reheat gently before serving for best taste.

What type of potatoes work best?
Waxy potatoes like red or Yukon Gold hold their shape well.

Can I make it without sugar?
Yes, but the balance of sweet and tangy is traditional.

Can I add mustard?
Yes, a small amount adds extra depth of flavor. 

Creamy Mashed Butternut Squash

Creamy mashed butternut squash with butter, warm spices, and a touch of sweetness.

During the colder months, squash was a regular part of my mom’s winter table. When the fresh vegetables from the garden were long gone, butternut squash was one of those dependable foods that stored well and brought comfort to simple family meals.

She would roast the squash slowly in the oven until it was soft and caramelized, then mash it with butter and a touch of sweetness. The result was a warm, creamy side dish that made the whole kitchen smell wonderful.

This mashed butternut squash is simple, nourishing, and full of cozy flavor. It pairs beautifully with roast meats or hearty winter suppers and adds a lovely color to the plate — just the kind of dish that warms both the tummy and the heart.

Ingredients: 

1 (3–4 lb.) butternut squash
2 Tbsp. butter, divided
Salt and pepper, to taste
1 Tbsp. honey or brown sugar
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper (optional)
1/4 cup milk or half-and-half
2 tsp. parsley, chopped 

Directions:

Preheat the oven to 350°F and line a baking sheet with parchment paper for easier cleanup.

Using a sharp knife, carefully cut the squash in half lengthwise and scoop out the seeds.

Place the squash halves cut-side up on the prepared baking sheet. Add 1 tablespoon of butter to the cavity of each half and sprinkle lightly with salt and pepper.

Bake for 60–75 minutes, or until the squash is very tender and easily pierced with a fork. Remove from the oven and allow it to cool slightly until it can be handled safely.

Scoop the flesh from the skins and place it into a mixing bowl. Discard the skins.

Add the honey (or brown sugar), nutmeg, cayenne pepper (if using), milk, and parsley.

Mash the squash using a potato masher for a rustic texture, or use a hand mixer on low speed for a smoother consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.

Tips for Best Success:

• Roasting the squash instead of boiling it gives the best flavor and prevents a watery texture.
• Choose a squash that feels heavy for its size and has a firm, matte skin.
• If the squash seems too thick after mashing, add a little extra warm milk.
• For extra smooth mashed squash, use a hand mixer or immersion blender.

Variations and Substitutions:

• Maple syrup can be used instead of honey or brown sugar.
• For a savory version, omit the honey and add a pinch of garlic powder.
• Cinnamon or pumpkin pie spice can replace the nutmeg.
• A small spoonful of cream cheese can be added for extra richness.
• Parmesan adds a slight savory balance to the sweetness 

Serving Suggestions:

Mashed butternut squash pairs beautifully with roasted chicken, baked pork chops, turkey, or meatloaf.

It also works well with simple winter suppers such as baked ham, roasted sausage, or hearty casseroles.

Serve it alongside green beans, roasted carrots, or a crisp salad for a balanced meal.

Warm dinner rolls or biscuits complete the plate nicely.

How to Store:

Refrigerator:
Store leftover mashed butternut squash in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat gently in the microwave or in a saucepan over low heat, adding a splash of milk if needed.

Freezer: 
This dish also freezes well. Store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I boil the squash instead of roasting it?
Yes, but roasting gives a deeper flavor and prevents the squash from becoming watery.

Do I need to peel the squash before roasting?
No. The skin is easily removed after roasting.

Can I make this dish ahead of time?
Yes. It can be made a day ahead and reheated gently before serving.

Is the cayenne pepper necessary?
No. It simply adds a small hint of warmth and can easily be omitted.

Why Butternut Squash Is So Good for You:

Butternut squash is naturally:

• High in vitamin A, supporting eye health and immunity
• A good source of fiber, helping you feel full and satisfied
• Rich in vitamin C and potassium
• Naturally low in fats

It’s a wonderful winter vegetable that’s both comforting and nourishing.

Parmesan Garlic Oven Potato Wedges

Golden, crispy potatoes seasoned just right and baked until tender — a family favorite side or simple supper

 

These crispy oven-baked potato wedges are one of those simple side dishes that somehow turn into the main event. With tender centers, golden edges, and just the right blend of seasoning, they disappear fast at our house. Sometimes I make a big pan and call it supper — and no one complains.

Soaking the potatoes before baking helps them crisp up beautifully, while olive oil, garlic, and Italian seasoning give them comforting, familiar flavor. A sprinkle of Parmesan at the end adds a salty finish that makes them hard to resist. Serve them alongside your favorite meal or with a dipping sauce and enjoy every bite.

Ingredients:

3–4 large russet potatoes
4 Tbs. olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
1/4 c. shredded Parmesan cheese

Directions:

Preheat the oven to 375°F. Lightly grease a large baking sheet and set it aside.

Wash the potatoes well, scrubbing away any dirt. Slice each potato into evenly sized wedges.

Soak the potatoes by placing the wedges in a large bowl of very cold water. Let them soak for 30 minutes to help remove excess starch, which leads to crispier potatoes.

Drain and dry thoroughly. Drain the potatoes and pat them completely dry with paper towels or a clean, lint-free kitchen towel. This step is important for good browning.

Season the potatoes. Place the dried potato wedges into a large bowl. Drizzle the olive oil over the top and toss until all the wedges are evenly coated.

In a small bowl, mix together the salt, garlic powder, Italian seasoning, and Parmesan cheese. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly.

Arrange on the baking sheet in a single layer, placing the wedges skin-side down whenever possible.

Bake for 25–35 minutes, turning once if desired, until the potatoes are fork-tender and beautifully golden.

Remove from the oven and serve hot. 

Tips for Best Success:

• For crispier wedges, bake at 400–425°F instead of 375°F
• Dry the potatoes thoroughly after soaking
• Don’t overcrowd the pan—use two pans if needed
• Place wedges skin-side down for better browning
• Add Parmesan toward the end if you prefer less browning on the cheese

Variations and Substitutions:

• Extra Cheesy: Sprinkle additional Parmesan over the potatoes during the last 5 minutes of baking
• Herb Swap: Replace Italian seasoning with dried rosemary, thyme, or oregano
• Spicy Kick: Add 1/4 to 1/2 teaspoon crushed red pepper flakes or smoked paprika
• Crispier Finish: Increase oven temperature to 425°F for the last 5–10 minutes
• No Cheese Option: Skip the Parmesan and finish with a light sprinkle of sea salt 

Serving Suggestions;

These potato wedges are wonderfully versatile and pair well with just about anything:

• Serve alongside baked or grilled chicken, pork chops, or burgers
• Add them to a comfort-food plate with meatloaf and green beans
• Turn them into a simple meal by serving with ranch, ketchup, honey mustard, or garlic aioli
• Pair with a fresh green salad to balance the richness
• Serve them straight from the pan as an easy game-night or movie-night dinner 

Sometimes the simplest meals really are the best. 

How To Store:

Refrigerator: 
Store in an airtight container for up to 4 days

Reheat: 
Bake at 400°F for 10–15 minutes to crisp back up

Freezer: 
Not recommended, as texture may become soft 

Frequently Asked Questions:

Why soak the potatoes?
Soaking removes excess starch, which helps the wedges crisp up in the oven.

Why aren’t my wedges crispy?
They may not have been dried well enough or the pan may have been overcrowded.

Can I skip the soaking step?
Yes, but the potatoes may not be as crispy.

Can I make these ahead of time?
They’re best fresh, but you can reheat them in the oven to crisp them again.

Do I have to peel the potatoes?
No, the skins add texture and flavor.

Seasoned French Fries

A Crispy, Oven-Baked Side Dish That Goes With Everything

Who doesn’t love a good batch of French fries? In our house, they’re the side dish everyone cheers for. Crispy on the outside, tender on the inside, and seasoned just right.

While restaurant fries are usually deep-fried, my mom often made a homemade version right in the oven. They were simple, budget-friendly, and always disappeared quickly from the dinner table.

Russet potatoes work beautifully for this recipe because they bake up fluffy on the inside while developing a lightly crisp exterior. A short soak in cold water removes excess starch and helps the fries brown nicely in the oven.

Baking them at home means you can control the seasoning, skip the deep fryer, and still enjoy that comforting, golden goodness. These oven-baked fries go with just about any meal—from burgers and sandwiches to meatloaf, pork chops, or fried chicken.

Ingredients:

4 large Russet potatoes, (cut into fries or wedges)
1/4 c. olive oil 
1 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
2 tsp. garlic powder
2 tsp. onion powder

Directions: 

Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.

Wash the potatoes thoroughly. You may leave the skins on for extra texture and flavor, or peel them if you prefer.

Slice the potatoes into fries or wedges about 3/4 to 1 inch thick. A French fry cutter works well, but a sharp knife works just fine.

Place the cut potatoes in a large bowl of very cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.

Drain the potatoes and dry them very well. A salad spinner works nicely for this step, followed by patting them dry with a clean kitchen towel.

Transfer the dried potatoes to a large bowl. Drizzle the olive oil over the top and toss until the fries are evenly coated.

In a small bowl, combine the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly.

Spread the fries in a single layer on the prepared baking sheet. Avoid overcrowding so the fries can crisp up properly.

Bake for 20 minutes.

Increase the oven temperature to 425°F and continue baking for another 10–25 minutes, turning the fries once or twice during baking, until they are golden brown and cooked through.

Remove from the oven and serve hot. Taste and add additional salt if desired.

Tips for Best Success:

• Soaking the potatoes in cold water helps remove starch and improves crispiness.
• Dry the potatoes very thoroughly before adding oil to prevent steaming in the oven.
• Arrange the fries in a single layer so they roast instead of steam.
• Use a heavy baking sheet for the best browning.
• The thicker the fries, the longer they will need to bake.

Variations and Substitutions:

• Sweet potatoes can be used instead of Russet potatoes.
• Add a pinch of cayenne pepper for a little extra heat.
• Parmesan cheese can be sprinkled over the fries during the last few minutes of baking.
• Italian seasoning or smoked paprika can be used for a slightly different flavor.

Serving Suggestions:

Oven-baked French fries pair well with many classic comfort foods.

Serve them alongside burgers, sandwiches, grilled chicken, or meatloaf.

They are also delicious with dipping sauces such as ketchup, ranch dressing, barbecue sauce, or garlic aioli.

For a simple meal, serve the fries with a fresh salad and a sandwich.

How to Store:

Allow leftover fries to cool completely.

Store them in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet and warm in a 400°F oven for 5–8 minutes to help restore their crispness.

Frequently Asked Questions:

Do I have to soak the potatoes first?
Soaking is recommended because it removes starch and helps the fries become crispier.

Can I make these fries without oil?
Oil helps the fries brown and crisp, but you can reduce the amount slightly if desired.

What potatoes are best for French fries?
Russet potatoes are ideal because they bake up fluffy inside and crisp outside.

Why aren’t my fries crispy?
They may have been too crowded on the pan or not dried well enough before baking.

Old Fashioned Baked Beans

Slow-cooked navy beans with smoky bacon, molasses, and brown sugar for rich homemade flavor.

Cold winter weather, snow falling softly outside, and the oven warming the house—this is the season for comfort cooking. When the days turn chilly, I find myself baking more often: cookies, breads, casseroles, and especially a pot of slow-cooked baked beans.

This baked beans recipe comes from my great-grandmother, and it has been lovingly passed down through our family for generations. Long before canned versions lined grocery store shelves, she started with dry beans and let them cook slowly, filling the house with the comforting smell of home.

Every time I make this recipe, it brings back that same feeling of warmth, patience, and care that only an old family recipe can carry.

Yes, you can buy baked beans already prepared, but they never quite compare. When time is short, I’ll sometimes make a quicker version with canned beans and the same seasonings. But when I have a quiet day at home, I reach for a bag of dry beans and let them simmer just as she did.

What truly sets these beans apart is the bacon. A rich, smoky bacon slowly cooks into the beans, creating deep flavor in every bite. These baked beans are hearty, comforting, and deeply satisfying—the kind of dish that warms you from the inside out.

Ingredients:

1 pound dry Navy beans
8 c. water
1/2 lb. bacon
1 onion, chopped fine
1/2 c. ketchup
1/4 c. brown sugar
2 to 3 Tbs. molasses
1/4 tsp. dry mustard (but I have used liquid mustard)
1 Tbs. Worcestershire sauce
1/4 to 1/2 tsp.  hot pepper sauce
1/4 tsp. pepper
2 tsp. salt

Directions:

Rinse the dry beans thoroughly in a colander to remove any dust or debris. Sort through them carefully and discard any damaged beans or small stones.

Place the beans in a large Dutch oven or heavy pot and add the water. Bring the beans to a boil over high heat, then reduce the heat to a gentle simmer. Cover and cook for 2–4 hours, or until the beans are tender. Cooking time will vary depending on the age of the beans. Stir occasionally and add more water if needed to keep the beans covered.

While the beans cook, cut the bacon into small pieces and cook it in a skillet over medium heat until browned and crisp. Transfer the bacon to paper towels to drain.

When the beans are tender, most of the liquid should be reduced. Ideally, about 2 cups of liquid should remain in the pot. If there is more than that, carefully remove and reserve the extra liquid.

Stir the cooked bacon into the beans, followed by the chopped onion, ketchup, brown sugar, molasses, mustard, Worcestershire sauce, hot pepper sauce, pepper, and salt.

Mix well and continue cooking over low heat with the lid slightly ajar. Stir occasionally to prevent sticking and add some of the reserved bean liquid if the mixture becomes too thick.

Allow the beans to simmer slowly until the sauce thickens and the flavors blend together.

Serve warm.

Oven Method (Optional)

For a deeper baked flavor, finish the beans in the oven.

Preheat the oven to 325°F.

Transfer the bean mixture to a 2-quart bean pot or casserole dish, or leave them in the Dutch oven if it is oven safe.

Bake uncovered for 3–4 hours, stirring occasionally, until the sauce becomes thick and rich. Add a little of the reserved bean liquid if the beans begin to dry out.

Tips for Best Success:

• Older dried beans may take longer to soften, so allow extra cooking time if needed.
• Soaking the beans overnight can reduce cooking time, although it is not required.
• Choose a good smoky bacon, as the flavor carries through the entire dish.
• If the beans become too thick during cooking, add a little of the reserved bean cooking liquid.

Variations and Substitutions:

• Salt pork or ham can be used instead of bacon for a traditional flavor.
• Maple syrup can replace some of the molasses for a slightly sweeter flavor.
• A little smoked paprika can be added for extra smoky depth.
• For a milder flavor, reduce or omit the hot pepper sauce.

Serving Suggestions:

Old-fashioned baked beans pair beautifully with many comfort foods.

Serve them alongside roasted chicken, pork chops, or grilled sausage.

They are also wonderful with cornbread, biscuits, or fresh homemade bread.

For a classic country-style meal, add coleslaw, potato salad, or roasted vegetables.

How to Store:

Allow the beans to cool completely before storing.

Place them in an airtight container and refrigerate for up to 4 days.

Baked beans also freeze well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Frequently Asked Questions:

Do I have to soak the beans overnight?
No, soaking is optional. It can shorten the cooking time but is not required.

Why are my beans still firm after cooking?
Older beans sometimes take longer to soften. Continue simmering until tender.

Can I make this recipe in a slow cooker?
Yes. After the beans are tender, combine all ingredients and cook on low for 4–6 hours.

Can canned beans be used instead?
Yes. Use about 3–4 cans of drained navy beans and simmer with the seasonings for about an hour.

Easy Creamy Mashed Sweet Potatoes

Creamy Homemade Mashed Sweet Potatoes – With Fresh or Canned Potatoes from My Mothers Recipe Box

Mashed potatoes were always a regular part of our family meals growing up. They seemed to appear on the dinner table almost every week. Sweet potatoes, however, were usually reserved for holidays and special occasions.

Over the years, I’ve found myself reaching for sweet potatoes more often. Their naturally sweet flavor and creamy texture make them a wonderful side dish that pairs well with everything from roasted chicken to pork chops.

This recipe comes from my mother’s recipe box and has become one of my favorite ways to prepare sweet potatoes. It’s simple, comforting, and easy to make. Since fresh sweet potatoes are not always available where we live, I often use canned sweet potatoes during the rest of the year. They are already cooked, which makes preparation quick and convenient.

Below you’ll find instructions for both raw and canned sweet potatoes, so you can choose the option that works best for you. Either way, the result is a comforting, buttery side dish that pairs beautifully with just about any meal.

Ingredients:

2 pounds sweet potatoes, washed and peeled
2½ Tbs. butter, cut into pieces
2½ Tbs. half-and-half, evaporated milk, or whole milk (warmed)
Salt and black pepper, to taste.

Directions (Using Raw Sweet Potatoes)

Cut the peeled sweet potatoes into 2-inch chunks.

Bring a large pot of salted water to a boil. Add the sweet potatoes and cook for about 15 minutes, or until they are fork-tender.

Drain the potatoes well and allow them to sit in the strainer for a few minutes so excess moisture can evaporate.

Place the drained potatoes in a bowl. Add the butter and mash using a potato masher.

Slowly add the warmed cream or milk, a little at a time, until the potatoes reach your desired consistency.

Season with salt and black pepper to taste. Serve hot.

Ingredients (Using Canned Sweet Potatoes)

1 (29-ounce) can sweet potatoes or yams or 2 (15-ounce) cans sweet potatoes
2½ Tbs. butter, cut into pieces
2½ Tbs. half-and-half, evaporated milk, or whole milk (warmed)
Salt and black pepper, to taste

Directions (Using Canned Sweet Potatoes)

Place the canned sweet potatoes in a saucepan and bring them to a gentle boil.

Reduce the heat and simmer until the potatoes are fully heated through.

Drain the sweet potatoes well.

Add the butter and mash with a potato masher.

Slowly add the warmed cream or milk, a little at a time, until the potatoes reach your desired texture.

Season with salt and black pepper to taste. Serve hot.

Tips for Best Success

• Drain well. Excess water can make the potatoes watery, so allow them to sit in the strainer briefly before mashing.
• Warm the milk or cream. Cold liquid can cool the potatoes and affect the texture.
• Mash while hot. Sweet potatoes mash more easily while they are warm.
• Control the texture. Add the milk gradually, so the potatoes don’t become too thin.

Variations and Substitutions

• Make them sweeter. Add 2 tablespoons brown sugar with the butter.
• Add warm spices. A pinch of cinnamon, nutmeg, or pumpkin pie spice adds wonderful flavor.
• Garlic sweet potatoes. Stir in roasted garlic for a savory version.
• Use cream cheese. A few tablespoons of cream cheese creates an extra creamy texture.
• Extra rich version. Replace the milk with heavy cream.

Serving Suggestions:

Mashed sweet potatoes pair well with many main dishes.

Try serving them with:

• Baked pork chops
• Roast chicken
• Meatloaf
• Honey mustard pork chops
• Turkey dinners
• Ham or roast beef

They also make a wonderful side dish for holiday meals like Thanksgiving or Christmas.

How to Store

Allow the mashed sweet potatoes to cool completely before storing.

Place leftovers in an airtight container and refrigerate for up to 4 days.

To reheat, warm them gently on the stovetop or in the microwave. Add a splash of milk or cream if needed to restore the creamy texture.

Mashed sweet potatoes can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make mashed sweet potatoes ahead of time?
Yes. Prepare them up to two days ahead and reheat gently before serving.

Are sweet potatoes and yams the same thing?
Most canned “yams” sold in the U.S. are actually sweet potatoes.

Can I bake the sweet potatoes instead of boiling them?
Yes. Bake them at 400°F for about 1 hour, or until fork-tender, then scoop out the flesh and mash.

Can I make them dairy-free?
Yes. Substitute olive oil or dairy-free butter and use almond or oat milk.

How do I make extra smooth mashed sweet potatoes?
Use a hand mixer or immersion blender for a smoother texture.

Carrots with Thyme Butter

Sautéed carrots, cooked on the stove in butter, seasoned with thyme and touched with a hint of sweet honey.  The thyme add earthy aromatic notes to the dish that compliments the flavor of carrots.  This is a quick and easy side dish recipe that tastes great with any meal.

Ingredients

1 lbs. carrots, washed, peeled and cut into evenly thick rings or sticks
1 Tbs. butter
1 Tbs. olive oil
1/3 to 1/2 tsp. thyme
salt to taste
a pinch of red pepper flakes (Optional)
2 to 3 tsp. honey or sugar

Directions

In a large cast iron skillet, heat butter and oil over medium heat.   Add the carrots. Cover and cook the carrots for about 4 to 5 minutes, without stirring.  After 4 minutes, remove the lid and stir the carrots.

Sprinkle in the thyme, salt, and red pepper flakes.  Stir to combine.  Continue to cook the carrots, uncovered, for another 2 minutes.  

Drizzle the honey or sugar over the carrots and stir in the honey. 

Continue to cook the carrots until they are browned and fork tender.  It should take just a few more minutes, so keep a close eye on them so they do not burn or get overcooked.

Notes

You can use baby carrots instead.  

For large carrots, you can cut them into sticks.  Just make sure to keep the thickness close to the same on the sticks or rings. 

You can use fresh thyme. Use 2 stalks of fresh thyme with the stem removed.  Use just the leaves.