Easy Homemade Seasoned Brown Rice and Wild Rice

 Nutty wild rice and hearty brown rice come together with savory herbs and spices in this easy homemade side dish.

This homemade seasoned brown and wild rice is an easy, flavorful side dish that is a wonderful alternative to boxed rice mixes. The combination of nutty brown rice and wild rice gives this dish great texture, while a blend of savory herbs and warm spices adds plenty of flavor.

The rice cooks together in one saucepan, making this a simple recipe with very little hands-on preparation. Once everything is combined and simmering, the cooking time does most of the work. A final resting period allows the rice to finish steaming so it becomes tender and fluffy.

We love the combination of brown rice and wild rice, but you can easily adjust the recipe to suit your preferences. Fluff the finished rice gently with a fork before serving for the best texture.

Let's Talk Rice: Why Wild and Brown Make the Cut, and Why White Rice Sits This One Out

When you're putting together a healthy, nourishing meal, not all grains are created equal. Here is why we love using wild and brown rice, and why white rice didn't make it to the plate!

Wild Rice (The Low-Calorie Powerhouse): This isn't actually a true rice, but an aquatic grass—and it is a total superstar. It’s naturally low in calories, packed with plant-based protein, and loaded with antioxidants. Plus, it brings important minerals like magnesium, zinc, and manganese to the table to help support your metabolism and keep your heart happy.

Brown Rice (The Blood Sugar Hero): Unlike white rice, brown rice keeps its nutrient-packed bran and germ layers intact. Because of this, it has a lower glycemic index, which is a fancy way of saying it’s great for keeping your blood sugar steady.

The Dynamic Duo: Both brown and wild rice share some fantastic nutritional perks. They’re both great sources of iron, zinc, and essential B vitamins—including thiamin (B1), niacin (B3), and folic acid (B9).  Plus, it has plenty of dietary fiber that helps lower the long-term risk of type 2 diabetes and heart disease.

Why White Rice Didn't Make the Cut, and Where Does It Stand? Unfortunately, the refining process strips away almost all of its natural nutritional value by removing the bran and germ. Any vitamins or minerals you see in white rice are usually artificially sprayed on or added back in afterward, rather than coming naturally from the grain. 

Ingredients: 

Dry Spice Mix:
1 Tbs. chicken or beef bouillon powder
1 tsp. dried minced onion
1/2 tsp. dried minced parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. ground turmeric
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/2 tsp. black pepper
1 1/2 seasoned salt

Rice Mixture:
3 c. water
2 Tbs. butter
1 c. uncooked brown rice
1/3 c. uncooked wild rice 

Directions:

In a medium saucepan, add the chicken or beef bouillon powder, dried minced onion, parsley, garlic powder, onion powder, turmeric, cumin, ginger, black pepper, and seasoned salt. Stir until the seasonings are evenly combined.

Stir in the uncooked brown rice and wild rice, making sure the rice is well coated with the seasoning mixture.

Place the saucepan over medium-high heat, then immediately pour in the water.  Add the butter and stir gently to combine.  Bring the mixture to a boil.

Once boiling, cover the saucepan tightly with a lid and reduce the heat to low. Simmer gently for about 45 minutes, or until the liquid has been absorbed and the rice is tender. Keep the lid on while the rice cooks so the steam stays inside.

Remove the saucepan from the heat, keeping it covered, and let the rice stand for 10 minutes. This allows the rice to finish steaming and absorb any remaining moisture.

Remove the lid and gently fluff the rice with a fork before serving.

Tips for Best Success:

Keep the lid on while cooking. The trapped steam is important for properly cooking the rice.
Use a tight-fitting lid. If your saucepan lid doesn't seal well, moisture can escape, and the rice may not cook properly.
Don't skip the resting time. Letting the rice stand covered for 10 minutes helps finish the cooking process and gives you fluffier rice.
Fluff with a fork. A fork separates the grains without making the rice overly sticky or mushy.
Watch the heat. Once the rice reaches a boil, reduce it to a gentle simmer. Too much heat can cause the liquid to evaporate before the rice is tender.
Use low-sodium bouillon if preferred. Because both bouillon and seasoned salt add sodium, a low-sodium bouillon can help reduce the overall saltiness.
Check your rice if making the recipe for the first time. Different brands and varieties of brown and wild rice can vary in cooking time. If your rice isn't tender when the liquid has been absorbed, add a small amount of hot water, cover, and continue cooking until tender.

Variations and Substitutions:

Use vegetable bouillon: Substitute vegetable bouillon for the chicken or beef bouillon to make a vegetarian-friendly version.
Use olive oil: Replace the butter with olive oil if you prefer.
Add mushrooms: Sauté sliced mushrooms before adding the rice for an earthy, savory variation.
Add vegetables: Stir in cooked peas, carrots, corn, onions, or finely diced bell peppers after the rice has finished cooking.
Add fresh herbs: Finish the rice with chopped parsley, chives, or green onions for a fresh flavor.
Adjust the seasoning: If you prefer a milder rice dish, reduce the black pepper or seasoned salt. For more warmth, add a little extra cumin.

Serving Suggestions:

This seasoned brown and wild rice makes an easy side dish for everyday meals and holiday dinners. Serve it alongside:

• Roasted or baked chicken
• Turkey
• Beef roast
• Pork chops or pork tenderloin
• Grilled steak
• Baked or roasted vegetables
• Green beans or broccoli
• A fresh garden salad

It can also be used as a base for a simple grain bowl. Add roasted vegetables, cooked chicken, beans, or your favorite protein for a more complete meal.

How to Store:

• Refrigerator:  Allow leftover rice to cool, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for 3 to 4 days.
• Reheating:  To reheat, add a splash of water or broth, cover, and heat until steaming hot throughout. You can reheat individual portions in the microwave or reheat larger amounts gently on the stovetop.
• Freezer:  For longer storage, cooled rice can be frozen in an airtight freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator and reheat thoroughly before serving.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

You can, but the cooking time and amount of liquid may need to be adjusted because white rice cooks differently from brown rice. This recipe was developed with brown rice and wild rice for their texture and nutritional benefits.

Can I use all brown rice?

Yes, but the texture and cooking time will be different because wild rice has a firmer, chewier texture. The combination of brown rice and wild rice is what gives this recipe its distinctive texture.

Can I make this rice ahead of time?

Yes. Prepare the rice according to the recipe, cool it promptly, and refrigerate it in an airtight container. Reheat it with a small splash of water or broth.

Why does the rice need to rest after cooking?

The 10-minute resting period allows the remaining steam to continue cooking the rice and helps distribute moisture evenly throughout the grains.

Why shouldn't I lift the lid while the rice is cooking?

Removing the lid allows steam to escape. Since the rice cooks using both the liquid and trapped steam, keeping the saucepan covered helps the rice cook evenly.

My Mom's Garlic Parmesan Hash Browns

Crispy and golden on the outside, tender and flavorful inside, these homemade hash browns are a delicious side for breakfast or supper. 

These crispy Parmesan hash browns are a recipe that takes me right back to my mom's kitchen. She would often make hash browns for supper, and somehow she always got them perfectly crispy on the outside while keeping the inside tender and flavorful.

We often had them alongside hamburgers or chicken, but they are delicious enough to make a meal out of on their own. The Parmesan cheese adds a wonderful savory flavor, and since we almost always use garlic in our potatoes, garlic is a must in this recipe.

The shredded potatoes are combined with egg, Parmesan, garlic, and simple seasonings, shaped into patties, and chilled in the freezer before frying. That little extra step helps the hash browns hold their shape and gives them plenty of opportunity to develop that beautiful golden, crispy exterior.

Ingredients:

3 medium potatoes
1 egg
2 garlic cloves, minced
1/3 c. Parmesan cheese 
1 tsp. parsley
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 Tbs. olive oil
1 Tbs. butter
salt and pepper to taste

Directions:

Peel the potatoes and shred them using the shredding blade of a food processor or the large holes of a box grater.

Place the shredded potatoes in a bowl of cold water and let them soak for 5 to 10 minutes. This helps remove excess starch and contributes to crispier hash browns.

Drain the potatoes in a colander. Transfer them to a clean, dry kitchen towel or a piece of cheesecloth. Gather the towel around the potatoes and squeeze and twist firmly to remove as much liquid as possible. The drier the potatoes, the crispier the hash browns will be.

Place the squeezed potatoes in a large bowl. Add the beaten egg, minced garlic, Parmesan cheese, parsley, paprika, garlic powder, and onion powder. Gently mix until everything is evenly combined.

Divide the mixture into 8 portions and shape each one into a firm, flat patty about ½ inch thick. Press the patties together firmly so they hold their shape.

Place the patties on a parchment-lined tray and freeze for 1 hour. Chilling the patties helps them stay together while cooking.

Heat a cast-iron skillet over medium-high heat. Add the olive oil and butter and allow the butter to melt.

Carefully place the frozen potato patties in the hot skillet, leaving a little space between them. Season with salt and pepper, if desired. Cook them without moving them for 3 to 5 minutes, or until the bottoms are deeply golden brown and crisp.

Carefully turn the hash browns over. Season with additional salt and pepper, if desired. Cook for another 3 to 4 minutes, or until the second side is golden brown and crispy and the centers are cooked through.

Transfer the cooked hash browns to a paper towel-lined plate for a minute or two to absorb excess oil. Serve hot and crispy.

Tips for Best Success:

• Squeeze the potatoes really well. This is probably the most important step. Excess moisture will prevent the hash browns from getting wonderfully crispy.
• Don't skip the soaking step. A short soak helps remove excess starch from the potatoes.
• Freeze the patties before frying. This makes them much easier to handle and helps prevent them from falling apart in the skillet.
• Don't overcrowd the pan. Give the patties enough room so they fry rather than steam. Cook in batches if necessary.
• Let them cook undisturbed. Resist the temptation to move the hash browns around while the first side is cooking. They need time to develop that deep golden crust.
• Use medium-high heat. You want the skillet hot enough to crisp the potatoes, but not so hot that the outside burns before the inside is cooked.
• Use freshly grated Parmesan if possible. It melts into the potatoes and provides wonderful savory flavor.
• Make sure the patties are firmly packed. This helps them hold together when you flip them.

Variations and Substitutions:

• Cheddar hash browns: Substitute shredded cheddar cheese for some or all of the Parmesan.
• Cheesy garlic hash browns: Add a little extra Parmesan and another small clove of minced garlic for an even more pronounced flavor.
• Herb hash browns: Add fresh or dried chives, thyme, rosemary, or Italian seasoning.
• Spicy hash browns: Add a pinch of cayenne pepper or red pepper flakes.
• Green onion: Mix in 2 tablespoons of finely sliced green onion for a fresh, savory flavor.
• Different potatoes: Russet potatoes are especially good for crispy hash browns because they are relatively high in starch, but Yukon Gold potatoes can also be used for a slightly creamier interior.
• Cheese substitution: Pecorino Romano can be used in place of Parmesan for a saltier, more robust flavor.
• Butter substitution: You can use all olive oil instead of the combination of olive oil and butter, although the butter adds a nice flavor.

Serving Suggestions:

These crispy potato hash browns make a wonderful side dish for just about any meal.

Serve them with:

• Hamburgers or cheeseburgers
• Grilled or roasted chicken
• Steak
• Meatloaf
• Scrambled or fried eggs
• Bacon or sausage
• Breakfast sandwiches
• A fresh green salad

For breakfast or brunch, top a crispy hash brown with a fried egg and a sprinkle of Parmesan or green onions. For supper, serve them alongside your favorite burger or roasted chicken.

How to Store:

• Refrigerate: Allow the cooked hash browns to cool completely, then place them in an airtight container and refrigerate for up to 3 days.
• Reheat: For the best texture, reheat them in a skillet over medium heat, in an air fryer, or in a hot oven until warmed through and crispy again. The microwave will work, but the hash browns won't be as crisp.
• Freeze: Cooked hash browns can be frozen. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months for the best quality.

Frequently Asked Questions:

What potatoes are best for homemade hash browns?

Russet potatoes are a great choice because their higher starch content helps create crispy edges while keeping the inside tender. Yukon Gold potatoes can also be used if you prefer a slightly creamier texture.

Why do you soak the shredded potatoes in water?

Soaking helps remove some of the excess starch from the surface of the shredded potatoes. This helps the potatoes crisp up nicely when fried.

Why do my hash browns fall apart?

The potatoes may not have been squeezed dry enough, or the patties may not have been packed firmly enough. Freezing the shaped patties before cooking also helps them hold together.

Can I make the hash brown patties ahead of time?

Yes. You can shape the patties and freeze them ahead of time. Once they are frozen solid, transfer them to a freezer-safe container or bag. Cook them directly from frozen, adding a little extra cooking time if needed.

Do I have to use a cast-iron skillet?

No. A heavy-bottomed skillet will also work well. Cast iron is especially nice because it holds heat well and helps create a beautifully crisp crust.

Can I make these without Parmesan cheese?

Yes. You can leave out the Parmesan or substitute another hard cheese such as Pecorino Romano. Keep in mind that removing the cheese will slightly change the flavor and texture.

Can I make larger hash brown patties?

You can, but smaller patties are easier to flip and tend to cook more evenly. Keeping them around ½ inch thick helps give you that crispy outside and tender center.

Homemade Butter Beans With Bacon

A Simple Comfort Food Recipe Passed Down Through Our Family.

 

This old-fashioned butter bean recipe is one my parents both made when I was growing up. It is a simple, hearty dish made with dried butter beans, bacon, onion, garlic, butter, and a flavorful broth.  It tasted so good and it filled us up.  It was especially filling with a slice or two of her homemade bread. 

There is also a little family story behind this recipe. My son never cared for chili beans, pinto beans, or any kind of beans. So, when I made meals with them, I learned to mash the beans before adding them in so he wouldn't notice they were there.  

Then one day, my mom, his grandmother, served him butter beans. She somehow convinced him to try one, and we braced ourselves for the usual, "I don't like beans."  But this time it was different.  We were both shocked when he told us they were actually pretty good!  Then he asked for more. 

I still make butter beans this way today, although I sometimes turn them into bean soup like my dad used to make. My son still isn't a big fan of most beans, but he will tolerate them now, even when I leave them whole.  

This is the kind of simple, filling recipe that reminds me that some of the best family recipes aren't complicated. They're the ones that have been made and enjoyed around the family table for years.

Ingredients:

6 bacon slices, diced
1 onion, minced
3 cloves garlic, minced
1 (16-oz.) pkg. dried butterbeans, sorted and rinsed
1/4 c. butter
6 c. water 
6 tsp. beef or chicken bouillon powder
1 bay leaf
salt and pepper to taste

Directions:

Place the diced bacon in a large cast iron Dutch oven over medium heat. Cook for 5 to 7 minutes, or until the bacon is crisp.

Carefully drain the bacon grease from the Dutch oven and allow it to cool before transferring it to a jar with a tight-fitting lid. Refrigerate and save it for another recipe, if desired.

Return the bacon to the Dutch oven. Add the chopped onion, minced garlic, dried butter beans, butter, water, bouillon powder, and bay leaf.

Bring to a boil. Stir everything together and bring the mixture to a boil over medium-high heat. Boil for 2 minutes.

Reduce the heat to low and cover the Dutch oven. Simmer for 2 to 3 hours, stirring occasionally, or until the butter beans are very tender and the cooking liquid has thickened.

Check the beans occasionally while they cook. If the liquid gets too low, add enough water to keep the beans covered.

Remove the bay leaf. Taste and add salt and black pepper as needed. Serve hot with a slotted spoon, allowing some of the flavorful cooking liquid to drain off.

Tips for the Best Success:

• Sort the dried beans first. Spread them out and remove any small stones, damaged beans, or debris before rinsing.
• Keep the beans covered with liquid. Dried beans absorb quite a bit of water as they cook, so check them periodically and add more water when necessary.
• Cook them low and slow. Simmering the beans gently helps them become tender without breaking apart too much.
• Don't add too much salt at the beginning. The bacon and bouillon already provide salt, so taste the finished beans before adding more.
• Use a heavy Dutch oven if you have one. It helps maintain an even temperature during the long simmer.
• Save the bacon grease. If you don't want to throw it away, cooled bacon grease can be stored in the refrigerator and used to add flavor to other dishes.

Variations and Substitutions:

• Use ham instead of bacon. Diced ham or leftover ham can be used for a different flavor.
• Try different bouillon. Beef or chicken bouillon both work well. Use whichever you prefer.
• Make bean soup. Add additional water or broth to make a thinner, soup-like consistency. You can also add chopped vegetables or leftover ham.
• Add vegetables. Chopped carrots, celery, or additional onion can be added for a heartier dish.
• Skip the butter. The butter adds richness, but you can reduce or omit it if desired.
• Make it vegetarian. Leave out the bacon and use vegetable bouillon or vegetable broth. The flavor will be different, but the beans will still make a hearty dish.

Serving Suggestions:

• Butter beans make a comforting side dish for fried chicken, pork chops, meatloaf, ham, or roasted meats. They're also delicious with cornbread, biscuits, or a slice of crusty homemade bread to soak up the flavorful broth.
• For a simple meal, serve them alongside cooked greens, potatoes, or another favorite vegetable.
• If you prefer them as a main dish, turn them into bean soup and serve with cornbread for a filling, inexpensive meal.

How to Store:

• Refrigerator:  Allow leftover butter beans to cool and place them in an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating:  To reheat, warm them gently on the stovetop or in the microwave. Add a little water or broth if the beans have thickened too much in the refrigerator.
• Freezer:  Butter beans can also be frozen in an airtight freezer-safe container. Leave a little room for expansion and use within about 2 to 3 months for the best quality. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Do I need to soak the butter beans before cooking?
This recipe is written for cooking the dried beans without soaking them first. They will take several hours to become tender. If you prefer to soak them first, you can use an overnight soak and reduce the cooking time, checking the beans for tenderness as they cook.

How do I know when butter beans are done?
They should be very tender when you bite into them. If they are still firm, continue simmering and add more water as needed.

Why are my butter beans still hard?
Cooking time can vary depending on the age and storage of dried beans. Older beans can take considerably longer to soften. Continue simmering until they reach the tenderness you prefer.

Can I make these butter beans into soup?
Yes. Simply add additional water or broth and adjust the seasonings to taste. You can also add ham, vegetables, or other ingredients to make a hearty bean soup.

Can I make butter beans without bacon?
Yes. You can leave the bacon out and use vegetable bouillon or broth for a meatless version. Keep in mind that the bacon adds a lot of the traditional flavor to this recipe.

Why do you save the bacon grease?
Bacon grease can add wonderful flavor to other recipes. Once cooled, store it in a tightly covered container in the refrigerator and use it for cooking vegetables, potatoes, cornbread, or other dishes.

Can I use frozen or canned butter beans?
You can, but the cooking method will be different. This recipe was developed for dried butter beans, which need the long simmering time to become tender and develop their flavor. 

Mom's Honey Cinnamon Sweet Potatoes

 Sweet potatoes roasted with honey and cinnamon for a comforting, naturally sweet side dish that's easy to prepare.

When I think of sweet potatoes, brown sugar usually comes to mind because that’s what we traditionally use when making sweet potato pie.  But while looking through my mother's recipe box, I found an old newspaper clipping that instantly brought back childhood memories. This particular recipe used honey, a touch of cinnamon, and a splash of olive oil.

When roasted in the oven, the sweet potatoes were tender, deliciously sweet, and beautifully caramelized. This was a quick and easy side dish recipe that my mom would prepare when sweet potatoes were in season at the grocery store. For me, they tasted like dessert served right alongside the supper meal.  It was delicious!  And, shhhh, don't tell anyone, but it was incredibly nutritious, too!

Sweet potatoes provide beta-carotene, which our bodies convert into vitamin A, along with fiber, vitamin B6, vitamin C,  potassium, manganese, copper, and niacin.  They are rich in antioxidants that our bodies need to stay healthy and protect our cells from free radicals.

Honey adds its own distinct, golden sweetness and brings plenty of health benefits to the table.  The honey we buy comes from a local beekeeper, and it is raw, unfiltered, and unpasteurized. It comes straight from the hive, and I know that is is pure.  It's naturally loaded with essential nutrients like niacin, riboflavin, calcium, magnesium, manganese, potassium, phosphorous and zinc which are also important for our health.    

Plus, honey virtually never spoils! Archaeologists have actually uncovered pots of honey in ancient Egyptian tombs thousands of years old.  When they tested the honey, they found that it remained chemically preserved and it was safe to eat.   Talk about long-term shelf stability.  It truly stands the test of time. 

Combine pure honey with roasted sweet potatoes, and you get a nutrient-dense side dish that supports your body while tasting incredible. It's a simple, comforting, flavorful dish packed with flavor,  that our family enjoyed.  We hope your family will too.

Ingredients:

4 sweet potatoes
1/4 c. olive oil 
1/4 c. honey
2 tsp. cinnamon
1 tsp. lemon juice (Optional)
Salt and black pepper 

Directions:

Preheat the oven to 375°F. Lightly coat a rimmed baking sheet with olive oil or nonstick cooking spray.

Peel the sweet potatoes if desired, then cut them into approximately 1-inch cubes. Place them in a large mixing bowl.

In a small bowl, whisk together the olive oil, honey, and cinnamon. If using lemon juice, stir it in as well.

Pour the honey mixture over the sweet potatoes. Toss until the cubes are evenly coated.

Spread them in a single layer on the prepared baking sheet, leaving space between the pieces. Use two baking sheets if needed.

Bake for 20 minutes. Carefully turn the sweet potatoes, then bake for another 15–20 minutes, or until they are fork-tender and lightly caramelized around the edges.

Start checking for tenderness around the 35-minute mark, since cooking times can vary depending on the size of the cubes. Remove the sweet potatoes from the oven. Season with salt and black pepper to taste, if desired.

Tips for Best Success:

• Cut the sweet potatoes evenly. Keeping the cubes close to 1 inch helps them roast at about the same rate.
• Don't overcrowd the baking sheet. Give the cubes room so they roast instead of steaming. Use two pans if necessary.
• Turn them halfway through baking. This helps the sweet potatoes cook more evenly and develop color on multiple sides.
• Watch the honey toward the end. Honey can brown quickly, so check the sweet potatoes during the final minutes of baking.
• Use a rimmed baking sheet. The honey and olive oil mixture can spread as it heats, so a rimmed pan helps contain it.
• Taste before serving. A little salt can balance the sweetness. Black pepper adds a subtle savory touch.

Variations and Substitutions:

• Add more warm spices.  Try a pinch of nutmeg, ginger, or pumpkin pie spice along with the cinnamon for a slightly different flavor.
• Use maple syrup.  Substitute pure maple syrup for the honey if you prefer its distinctive flavor. The sweetness and browning may vary slightly.
• Add chopped nuts.  Sprinkle chopped pecans or walnuts over the sweet potatoes during the last few minutes of baking, or add them just before serving.
• Add herbs.  A little thyme or rosemary adds a savory flavor that pairs nicely with the sweetness of the honey.
• Try a citrus twist.  Add a little orange zest or use the optional lemon juice to brighten the flavor.

Serving Suggestions:

These sweet potatoes are versatile enough to serve with everyday meals or holiday dinners.

• Roasted chicken or baked chicken breasts.
• Pork chops, pork tenderloin, or glazed ham.
• Meatloaf and your favorite vegetables.
• A simple weeknight dinner with roasted vegetables.

They also make a lovely addition to a fall meal when sweet potatoes are plentiful.

How to Store:

• Refrigerator: Allow the roasted sweet potatoes to cool, then place them in an airtight container. Refrigerate for up to 3–4 days.
• Reheating: Reheat in a 350°F oven until warmed through. You can also use an air fryer to help bring back some of the roasted texture. The microwave works, too, although the sweet potatoes will be softer.
• Freezing: You can freeze the cooked sweet potatoes in a freezer-safe container for about 2–3 months for best quality. Keep in mind that they may become softer after thawing and reheating.

Frequently Asked Questions:

Do I have to peel the sweet potatoes?
No. You can leave the skins on if you prefer. Just scrub the sweet potatoes thoroughly before cutting them into cubes.

Can I use brown sugar instead of honey?
Yes. Brown sugar can be used if you prefer the traditional sweet potato flavor. It will change the texture and flavor of the coating, so keep an eye on the potatoes as they roast.

Why aren't my sweet potatoes getting crispy?
Overcrowding the pan can cause them to steam instead of roast. Make sure the cubes have space between them and that your oven is fully preheated.

Can I prepare these ahead of time?
You can peel and cube the sweet potatoes a day ahead and keep them covered in the refrigerator. For the best texture, toss them with the honey mixture just before roasting.

Can I make these without cinnamon?
Absolutely! The honey and sweet potatoes are delicious on their own. You can leave out the cinnamon or replace it with another spice you enjoy.

Can I use this recipe with large sweet potatoes?
Yes. Just cut them into evenly sized cubes. Larger pieces may need a little more roasting time, while smaller cubes may cook more quickly.

Is the lemon juice necessary?
No. It is optional. The lemon juice adds a little brightness to balance the sweetness of the honey.

Old-Fashioned Potato Pancakes from Grandma’s Kitchen

A treasured family recipe that’s crispy on the outside, tender inside, and full of old-fashioned flavor.

Some recipes are more than just something to cook.  They are little pieces of family history. These potato pancakes are one of those recipes for me.

My grandmother used to make potato pancakes often at her house. The recipe originally came from her mother's family, who were of German descent,  and has been passed down through the generations. Every time I make them, I think of those family meals and the recipes that have been lovingly handed down from one generation to the next.

These potato pancakes are simple, made with ingredients that are easy to find, but the results are delicious. The outside becomes golden brown and crispy while the shredded potatoes inside stay tender and flavorful. Finely chopped onion and a little garlic add just the right amount of savory flavor.

They make a wonderful side dish, breakfast, or simple meal when you want something comforting and satisfying.

Ingredients: 

6 medium russet potatoes, peeled and shredded
1 onion, finely chopped
2 eggs, beaten
2 Tbs. flour
1/2 to 1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp.baking powder
1/4 c. butter or olive oil, or as needed for frying

Directions:

Use a food processor or box grater to shred the peeled potatoes.

Place the shredded potatoes in a large bowl of ice-cold water. Let them soak for 10 to 30 minutes.

Drain the potatoes in a colander. Rinse them with fresh cold water until the water runs mostly clear.

Using your hands, gently press or squeeze out the excess water. Transfer the shredded potatoes to a clean, lint-free kitchen towel or several layers of paper towels. Wrap and squeeze or press the potatoes until they are as dry as possible.

In a large bowl, beat the eggs until light and slightly frothy. Add the flour, garlic powder, onion powder, salt, pepper, and baking powder. Stir until well combined.

Stir the shredded potatoes and finely chopped onion into the egg mixture until everything is evenly coated.
Heat the skillet. Heat a large cast-iron skillet over medium heat. Add the butter or olive oil and heat until hot but not smoking.

Drop heaping tablespoons of the potato mixture into the hot butter or oil, leaving a little space between each pancake. Flatten each one slightly with the back of a spatula.

Cook for about 3 minutes on each side, or until the pancakes are golden brown and crispy on the outside and the potatoes are tender inside. Work in batches if necessary, adding more butter or oil as needed.

Transfer the cooked potato pancakes to a paper towel-lined plate to drain briefly. Serve hot and enjoy!

Tips for Best Success:

• Dry the potatoes well. This is one of the most important steps. Excess moisture can make the pancakes difficult to crisp and may cause the oil to splatter.
• Don't overcrowd the skillet. Cooking too many pancakes at once can lower the temperature of the pan and prevent them from getting properly crispy.
• Flatten them evenly. Keeping the pancakes fairly thin helps the outside become crisp while allowing the potato mixture to cook through.
• Wait for the oil to heat. The butter or oil should be hot before adding the potato mixture, but it should not be smoking.
• Use medium heat. If the skillet is too hot, the outside can brown before the potatoes inside are tender.
• Don't flip too soon. Allow the first side to become golden and set before turning the pancakes.
• Keep cooked pancakes warm. If you're making several batches, place the finished pancakes on a baking sheet in a warm oven while you finish cooking.

Variations and Substitutions:

• Add more onion: If you love onion, increase the amount slightly for a stronger onion flavor. 
• Fresh garlic: Substitute 1 small clove of finely minced garlic for some or all of the garlic powder. 
•  Cheesy potato pancakes: Add a little shredded cheddar cheese, Parmesan, or a combination of your favorite cheeses to the mixture for a cheesy variation. 
• Green onions: Substitute chopped green onions for some of the regular onion.
• Oil instead of butter: Olive oil works well for frying. You can also use another cooking oil suitable for frying.
• Add herbs: A little chopped fresh parsley, chives, or dill can add a fresh flavor.

Serving Suggestions:

These potato pancakes are delicious served hot as a side dish alongside:

• Fried or scrambled eggs
• Bacon or sausage
• Ham
• Roast chicken
• Pork chops
• Meatloaf
• Roasted vegetables

For a classic touch, serve them with sour cream or applesauce.

They also make a tasty breakfast or light lunch with a fried egg on top.

How to Store:

• Refrigerator:  Allow leftover potato pancakes to cool, then place them in an airtight container and refrigerate for up to 3 to 4 days.
• Freezing:  For longer storage, freeze the cooled pancakes in a single layer until firm. Transfer them to a freezer-safe container or freezer bag, placing parchment paper between layers if desired.
• Reheating:  To reheat, use a skillet, oven, toaster oven, or air fryer. Reheating them uncovered helps bring back some of their crispy texture. Avoid relying on the microwave if you want them to remain crisp.

Frequently Asked Questions:

Why do I need to soak the shredded potatoes?
Soaking helps remove some of the surface starch from the potatoes. Rinsing them afterward can help produce potato pancakes with a crispier texture.

Why are my potato pancakes falling apart?
The potatoes may contain too much moisture, or the mixture may not have enough binding. Be sure to squeeze the shredded potatoes very dry before adding them to the egg mixture.

Can I shred the potatoes ahead of time?
For the best texture, shred and prepare the potatoes shortly before cooking. If you need to prepare them ahead, keep them properly refrigerated and squeeze out excess moisture again before mixing.

Can I use another type of potato?
Russet potatoes work especially well because their higher starch content helps create crispy potato pancakes. Other potatoes can be used, but the texture may be somewhat different.

Can I make the pancakes larger?
Yes. You can make larger potato pancakes, but they may need additional cooking time. Keeping them relatively thin will help them cook evenly.

How do I keep potato pancakes crispy?
Place cooked pancakes on a wire rack rather than stacking them directly on top of one another. If you're cooking several batches, keep them warm in a low oven until ready to serve.

Can I use oil instead of butter?
Absolutely. The original recipe gives you the choice of butter or olive oil. Either can be used for frying. 

Easy Skillet Fried Rice with Vegetables

A budget-friendly fried rice recipe you can customize with what you have.

This easy fried rice is one of those recipes that can be changed to fit whatever you have on hand. It's a simple, affordable meal that makes good use of leftover rice and vegetables in the refrigerator.

You can keep it simple with vegetables and eggs or turn it into a heartier main dish by adding leftover chicken, beef, pork, or another cooked meat. My favorite thing about recipes like this is that you don't have to make a special trip to the grocery store. Look through the refrigerator and use what you already have.

A cast iron skillet works especially well for this recipe, giving the vegetables and rice plenty of room to cook while keeping everything warm and flavorful.

Ingredients:

2 Tbs. butter
1 green pepper, finely chopped
1 onion, finely chopped
2 carrots, chopped
1 c. sweet peas
2 c. raw, uncooked rice
2 Tbs. soy sauce

Directions: 

Cook the rice according to the package directions. For the best fried rice, leftover cooked rice that has been refrigerated works especially well.

Heat a cast iron skillet over medium heat and melt the butter. Add the green pepper, onion, and carrots. Sauté until the vegetables are tender, stirring occasionally.

Stir in the cooked rice and soy sauce. Cook, stirring occasionally, until the rice is heated through and everything is well combined.

Stir in the sweet peas and continue cooking for a few minutes until the peas are heated through.

Taste and add a little more soy sauce if desired. Serve hot and enjoy!

Tips for Best Success:

• Use cold leftover rice when possible. Refrigerated rice is less moist and tends to work better for fried rice than freshly cooked rice.
• Don't overcrowd the skillet. If you're making a larger batch, use a large skillet or cook in batches so the rice can heat evenly.
• Cut the vegetables fairly small. Smaller pieces cook more quickly and make it easier to get a little of everything in each bite.
• Add soy sauce gradually. Different brands vary in saltiness, so you can always add more, but it's difficult to take it back out.
• Keep the heat at medium. This gives the vegetables enough time to become tender without burning the butter or vegetables.
• Use leftover vegetables. Fried rice is a great way to use small amounts of vegetables that might otherwise go to waste.

Variations and Substitutions:

This recipe is meant to be flexible, so don't be afraid to change it according to what you have available.

• Vegetables: Try broccoli, corn, green beans, mushrooms, cabbage, celery, zucchini, or chopped spinach. You can also use a frozen mixed vegetable blend.
• Protein: Add cooked chicken, beef, pork, ham, shrimp, or even leftover roast meat to make this a more filling main dish.
• Rice: White rice, brown rice, jasmine rice, or basmati rice can all work well.
• Butter: Substitute vegetable oil, olive oil, or another cooking oil if preferred.
• Soy sauce: Use low-sodium soy sauce if you want to reduce the salt. You can also add a small amount of garlic, ginger, or sesame oil for additional flavor.

Serving Suggestions:

• Serve this fried rice as a simple main dish or as a side with chicken, pork, beef, or another favorite entrée.
• It's also a good lunch for using up leftovers from another meal. Add a little extra protein and vegetables, and you have an easy one-skillet meal.
• For a simple dinner, serve it with fresh fruit or a small green salad.

How to Store:

• Refrigerator:  Allow leftover fried rice to cool and place it in an airtight container. Refrigerate promptly and use within 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat the rice in a skillet over medium heat until steaming hot throughout. Add a small splash of water if the rice seems dry.
• Freezer:  For longer storage, fried rice can also be frozen in airtight freezer-safe containers or bags for up to about 3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Can I use freshly cooked rice?
Yes, but leftover refrigerated rice usually gives the best texture. Freshly cooked rice contains more moisture and can make fried rice softer. If using fresh rice, spread it out on a baking sheet and allow it to cool before adding it to the skillet.

Can I add meat to this fried rice?
Absolutely. Cooked chicken, beef, pork, ham, or shrimp are all good choices. This is a particularly useful recipe for using small amounts of leftover meat.

What other vegetables can I use?
Almost any vegetables you have available can work. Try broccoli, corn, mushrooms, cabbage, green beans, celery, zucchini, or a frozen mixed vegetable blend.

Can I make this with brown rice?
Yes. Brown rice works well and gives the dish a slightly heartier texture and flavor.

How can I keep fried rice from becoming soggy?
Using cold, refrigerated cooked rice is one of the best ways to avoid soggy fried rice. Also, don't add too much sauce and avoid overcrowding the skillet.

Homemade Wild Rice and Seasoned Rice Mix

Skip the boxed mix and make this flavorful homemade rice side dish with ingredients you know and love. 

Those boxes of seasoned rice mix can certainly be convenient, but making your own is easier than you might think—and you get to choose exactly what goes into it.

We especially enjoy wild rice combined with Jasmine rice because Jasmine rice has such a wonderful flavor. However, this recipe is flexible enough that you can use your favorite white rice instead.

My mom would often make this seasoned rice as a side dish instead of potatoes. It was filling, flavorful, and, in our opinion, even better than the boxed mixes. The combination of herbs and warm spices gives the rice plenty of flavor without requiring a long list of complicated ingredients.

It's a simple homemade side dish that works beautifully with everything from roasted chicken and pork to meatloaf and beef.

Ingredients:

1 Tbs. chicken bouillon granules or powder
1 tsp. dried onion
1/2 tsp. parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. turmeric
1/2 tsp. cumin
1/4 tsp. ginger
1/2 tsp. pepper
1 1/2 tsp. seasoned salt
2 1/2 c. water
2 Tbs. butter or margarine
1 c. uncooked white rice, such as Jasmine
1/3 c. uncooked wild rice 

 Directions:

In a medium saucepan, combine the chicken bouillon, dried minced onion, parsley, garlic powder, onion powder, turmeric, cumin, ginger, black pepper, and seasoned salt. Stir until all of the seasonings are evenly combined.

Add the water, butter, white rice, and wild rice to the saucepan.  Stir well to combine.

Place the saucepan over medium-high heat and bring the mixture to a boil.

Once it reaches a boil, cover the saucepan tightly with a lid. Reduce the heat to low and let the rice simmer gently for 25 to 30 minutes.

Cook until the liquid has been absorbed and both the white rice and wild rice are tender.

Remove the saucepan from the heat and let the rice stand, covered, for about 5 minutes. Fluff gently with a fork before serving.

Tips for Best Success:

• Use the rice you enjoy. Jasmine rice is our favorite white rice, but you can substitute another long-grain white rice.
• Keep the heat low. Once the rice reaches a boil, reduce the heat to low. A gentle simmer helps prevent the rice from scorching on the bottom.
• Keep the lid on while cooking. Removing the lid too often allows steam to escape and can affect the cooking time.
• Let it rest before serving. Allowing the cooked rice to sit covered for about 5 minutes gives the remaining moisture time to distribute throughout the rice.
• Fluff gently. Use a fork rather than vigorously stirring the rice, so the grains stay separate.
• Watch the liquid. If the rice is not tender when the liquid has been absorbed, add a small amount of hot water, cover, and continue cooking until tender.
• Taste before adding extra salt. Chicken bouillon and seasoned salt can both contain quite a bit of sodium, so additional salt may not be necessary.

Variations and Substitutions:

• Jasmine rice is our family favorite, but long-grain white rice, basmati rice, or another preferred variety can be used.
• For a heartier side dish, stir in finely diced carrots, peas, corn, or mushrooms.
• A little fresh parsley stirred in just before serving adds a fresh flavor and brightens the dish.
• Sauté a little finely chopped onion and garlic in the butter before adding the remaining ingredients.
• Sliced mushrooms make a delicious addition and pair especially well with wild rice.
• For a vegetarian version, substitute vegetable bouillon for the chicken bouillon. Check the label to make sure the bouillon is vegetarian.

Serving Suggestions:

This homemade seasoned rice makes an excellent side dish for:

• Roast chicken
• Baked or grilled pork chops
• Meatloaf
• Roast beef
• Turkey
• Fried chicken
• Beef stew
• Grilled chicken
• Pork loin
• Roasted vegetables

It is hearty enough to serve in place of potatoes, just as Mom did.

How to Store:

• Refrigerator:  Allow leftover rice to cool and transfer it to an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating: Add a tablespoon or two of water or broth, cover, and heat gently in the microwave or on the stovetop until hot.
• Freezer:  The cooked rice can also be frozen in an airtight freezer-safe container for up to 2 to 3 months. Thaw in the refrigerator and reheat thoroughly.

Frequently Asked Questions:

Can I use all white rice instead of wild rice?
Yes. You can replace the wild rice with additional white rice. Keep in mind that changing the rice can change the cooking time and the amount of liquid needed, so check the rice as it cooks.

Can I use brown rice?
You can, but brown rice generally requires a longer cooking time and more liquid than white rice. For the most reliable results, use the rice varieties specified in the recipe.

Can I make the seasoning mix ahead of time?
Absolutely. The dry seasoning ingredients can be mixed together ahead of time and stored in an airtight container until you're ready to make the rice.

Is this recipe similar to boxed seasoned rice mixes?
Yes. The homemade seasoning gives you a flavorful seasoned rice dish without relying on a boxed mix. You also have complete control over the rice, seasonings, and ingredients.

Can I make this without chicken bouillon?
Yes. You can substitute vegetable bouillon or use broth in place of some or all of the water. If using broth, keep in mind that you may want to reduce the seasoned salt.

Why is my wild rice still chewy?
Wild rice naturally has more texture than white rice and can take longer to become tender. If the liquid has been absorbed, but the wild rice is still too firm, add a little hot water, cover the pan, and continue simmering until it reaches the texture you prefer.

Three-Generation Creamy Cucumber Salad

 Fresh garden cucumbers, sweet onions, and a simple sour cream dressing make this timeless summer side dish. 

When the cucumbers started producing in my mom's garden, this creamy cucumber and onion salad quickly became a regular part of our summer meals. She told me the recipe came from her mother, who learned it from her own mother, making it a family favorite that has been enjoyed for generations.

One of the things I loved most was that we rarely had to buy cucumbers from the grocery store. We simply walked out to the garden, picked fresh cucumbers, and within minutes they were sliced into this cool, creamy salad. Not only did growing our own vegetables save money, but today it also brings peace of mind knowing exactly where our produce came from.

This simple salad is cool, refreshing, and full of old-fashioned flavor. Whether you're serving it alongside grilled meats, fried chicken, or a backyard picnic, it's one of those timeless recipes that never goes out of style.

Ingredients:

3 large cucumbers, peeled and sliced thin
1 onion, sliced into thin rings
1 Tbs. salt 
1 c. full-fat sour cream
3 Tbs. granulated white sugar
3 Tbs. distilled vinegar 
1/4 tsp. black pepper
1 Tbs. fresh chopped dill

Directions:  

Peel the cucumbers if desired, then slice them into thin, even slices using a mandoline or a sharp knife.

Slice the onion into thin rings or half rings.

Place the cucumbers and onions in a large bowl. Sprinkle with  salt and toss until evenly coated.

Transfer the vegetables to a colander set over the same bowl to catch the liquid they release. Let them drain for 30 minutes.

After draining, gently press the cucumbers and onions with a clean lint-free kitchen towel or paper towels to remove as much moisture as possible. Do not rinse, as the remaining salt helps season the salad.

In a separate bowl, whisk together the sour cream, sugar, vinegar, black pepper, and chopped fresh dill until smooth and creamy.

Pour the dressing over the cucumbers and onions. Fold gently until everything is evenly coated.

Cover and refrigerate for at least 2 hours before serving to allow the flavors to blend.

Stir gently before serving.

Tips for Best Success:

• Don't skip salting the cucumbers. It removes excess moisture and keeps the dressing thick and creamy.
• Slice the cucumbers evenly so they absorb the dressing uniformly.
• Fresh garden cucumbers produce the best flavor.
• Sweet onions give a milder flavor than yellow onions.
• Chill the salad for at least two hours before serving.
• Stir just before serving if the dressing settles.
• Fresh dill provides the brightest flavor, but dried dill may be substituted if needed.

Variations and Substitutions:

• Substitute Greek yogurt for part or all of the sour cream for a lighter version.
• Use apple cider vinegar for a slightly sweeter tang.
• Add thinly sliced radishes for extra crunch.
• Mix in halved cherry tomatoes during garden season.
• Add chopped chives or parsley for additional fresh herbs.
• Sprinkle with paprika before serving.
• Leave the cucumbers unpeeled if using thin-skinned garden cucumbers.

Serving Suggestions:

This creamy cucumber salad pairs beautifully with:

• Fried chicken
• Grilled chicken
• Pork chops
• Hamburgers
• Hot dogs
• Meatloaf
• Barbecue ribs
• Pulled pork sandwiches
• Fresh garden tomatoes
• Corn on the cob
• Potato salad
• Homemade dinner rolls

How to Store:

• Refrigerator:  Store covered in the refrigerator for 2–3 days.
• Freezing:  No it is not recommended. Cucumbers lose their texture after freezing.
• Before serving again, give the salad a gentle stir. If it becomes slightly thin after sitting, simply stir it well before serving.

Frequently Asked Questions:

Do I have to salt the cucumbers?
Yes. This removes excess water and keeps the dressing creamy instead of watery.

Can I make it the day before?
Absolutely. Many people think it tastes even better after chilling overnight.

Can I use English cucumbers?
Yes. English cucumbers have fewer seeds and thinner skins, making them an excellent choice.

What vinegar works best?
Both white vinegar and apple cider vinegar work well. White vinegar gives a brighter tang, while apple cider vinegar adds a touch of sweetness.

Can I add tomatoes?
Yes. Fresh garden tomatoes make a wonderful addition during the summer.

Can I use dried dill?
Yes. Substitute about 1 teaspoon dried dill for the fresh dill. 

Fresh Salsa Just Like Mom Made

A fresh homemade salsa made with garden tomatoes and peppers passed down from my mother's kitchen.

Few things say summer like a bowl of fresh homemade salsa made from vegetables picked straight from the garden.

My mom grew an abundance of tomatoes, sweet peppers, and hot peppers every year. When the tomatoes were ripening faster than we could eat them, one of the first recipes she would make was this fresh salsa. It was always served with tortilla chips, but we also spooned it over grilled chicken, hamburgers, tacos, and eggs.

Now that my own tomatoes and peppers are beginning to ripen, I find myself looking forward to making this recipe for my family. Every bowl reminds me of the lessons my mom passed down—how to garden, cook, and preserve the harvest. Those simple skills have become treasured family traditions that I'm thankful to continue today.

Ingredients:

3 c. tomatoes, chopped fine
1 onion, chopped fine
1 bell pepper, chopped
2 to 3 jalapeño pepper, (leave the seeds in for extra heat or remove them for a milder salsa)
2 to 3 cloves garlic, minced
1/4 to 1/3 c. apple cider vinegar
1/2 tsp. cumin
1/2 tsp. salt, or to taste
1/2 tsp. black pepper 

Directions:

In a large mixing bowl, combine the chopped tomatoes, onion, bell pepper, jalapeños, garlic, apple cider vinegar, cumin, salt, and black pepper.

Gently stir until all of the vegetables are evenly coated with the seasonings.

Cover the bowl and let the salsa rest at room temperature for about 30 minutes, so the flavors have time to blend together.

For even better flavor, refrigerate the salsa for 1 to 2 hours before serving.

Taste and adjust the salt or vinegar if needed.

Serve chilled or at room temperature with tortilla chips, or spoon it over your favorite Mexican dishes.

Enjoy!

Tips for Best Success:

• Use ripe, flavorful garden tomatoes for the best taste.
• Roma tomatoes make a thicker salsa with less juice.
• Remove the tomato seeds if you prefer a less watery salsa.
• Finely chop the vegetables, so every bite has a little of everything.
• Taste before serving and adjust the salt, cumin, or vinegar to your liking.
• Refrigerating the salsa for a few hours deepens the flavor.
• If you enjoy spicy salsa, leave the jalapeño seeds in.
• Wear gloves when chopping hot peppers to protect your hands.

Variations and Substitutions:

• Use red onion for a sharper flavor.
• Add chopped cilantro if your family enjoys it.
• Stir in fresh lime juice along with the vinegar.
• Add diced poblano peppers for a milder pepper flavor.
• Mix in a few chopped cherry tomatoes.
• Add a pinch of crushed red pepper for more heat.
• Substitute serrano peppers for extra spice.
• Add a teaspoon of honey if your tomatoes are especially tart.
• Stir in black beans or corn for a heartier salsa.

Serving Suggestions:

Serve with:

• Tortilla chips
• Tacos
• Burritos
• Nachos
• Quesadillas
• Scrambled eggs
• Grilled chicken
• Pork chops
• Burgers
• Hot dogs
• Grilled fish
• Baked potatoes

How to Store:

• Refrigerator:  Store in an airtight container for 3 to 5 days.  Stir well before serving, as some liquid may separate naturally.
• Freezing:  Fresh salsa can be frozen, but the tomatoes will soften after thawing. It is best enjoyed fresh.

Frequently Asked Questions:

Can I use canned tomatoes?
Fresh tomatoes give the best flavor, but drained canned tomatoes can be used in a pinch.

How spicy is this salsa?
With the seeds included, it has a medium to hot kick. Remove the seeds for a milder version.

Can I make it ahead?
Yes. Many people think it tastes even better after chilling overnight.

Why does my salsa become watery?
Fresh tomatoes naturally release juice as they sit. Simply stir before serving or drain off a little liquid.

Can I double the recipe?
Absolutely. This recipe doubles or triples easily when the garden is producing lots of tomatoes.

Is this recipe safe for canning?
No. This version is written as a fresh refrigerator salsa. Safe canning recipes require tested acid levels and processing times. 

Golden Onion Fritters from Grandma's Recipe Box

 An easy side dish that's been enjoyed for generations.

Some recipes become family favorites because they're made with expensive ingredients. Others become favorites because they turn simple pantry staples into something everyone looks forward to eating.

These old-fashioned onion fritters fall into the second category.

Our family has always loved the flavor of onions and garlic, so it's no surprise this recipe stayed in my mother's recipe file for many years. I'm not sure where it originally came from, but I wouldn't be surprised if it was passed down from one of my great-grandmothers. Recipes like this were common because they stretched inexpensive ingredients into a delicious side dish or afternoon snack.

The batter fries into a crisp, golden crust while the onions become tender and naturally sweet inside. Whether served beside fried chicken, pork chops, soup, or simply enjoyed warm with your favorite dipping sauce, these onion fritters disappear quickly.

Ingredients:

2 onions, finely chopped 
3/4 c. flour
1 Tbs. sugar (Optional)
1 Tbs. cornmeal (Optional)
2 tsp. baking powder
1 to 2 tsp. salt
1/2 to 1 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. crushed chili flakes
3/4 c. milk
Butter, vegetable oil or bacon grease for frying (about ¼ inch deep)

Directions: 

In a large mixing bowl, whisk together the flour, sugar, cornmeal, baking powder, salt, pepper, garlic powder, and crushed red pepper flakes.

Gradually stir in the milk until a smooth batter forms. The batter should be similar in consistency to pancake batter. If it seems too thick, add a tablespoon of milk at a time until it reaches the desired consistency.

Fold the finely chopped onions into the batter, making sure every piece is well coated.

Let the batter rest for 10 to 15 minutes. This allows the flour to hydrate and the flavors to blend.

Meanwhile, heat about 1/4 inch of butter, vegetable oil, or bacon grease in a large cast iron skillet over medium heat until hot.

Working in batches, carefully drop heaping spoonfuls of batter into the skillet. Leave enough space between the fritters so they cook evenly.

Cook until bubbles begin appearing on the surface and the bottoms are golden brown, about 2 to 3 minutes.

Turn the fritters and cook another 2 to 3 minutes, or until the second side is golden brown and the onions are tender.

Rather than removing every fritter at once, slide the cooked fritters to one side of the skillet and add another spoonful of batter. Remove one finished fritter to a paper towel-lined plate, then add another spoonful of batter. This helps the skillet maintain a more even temperature throughout cooking.

Continue until all the batter has been used.

Serve warm.

Tips for Best Success:

• Finely chop the onions so they cook evenly.
• Let the batter rest before frying for a lighter texture.
• Use a cast iron skillet for even browning.
• Don't overcrowd the skillet.
• Keep the oil at medium heat, so the fritters cook through before becoming too dark.
• If the batter becomes too thick while sitting, stir in a tablespoon of milk.
• Drain on paper towels before serving.
• Serve while still warm for the crispiest texture.

Variations and Substitutions:

• Use sweet onions, yellow onions, or even red onions.
• Stir in 1/2 cup shredded cheddar cheese.
• Add 2 tablespoons chopped fresh chives.
• Add chopped parsley for freshness.
• Replace part of the milk with buttermilk.
• Add diced jalapeños for more heat.
• Sprinkle in smoked paprika.
• Fry in bacon grease for wonderful old-fashioned flavor.
• Serve with ranch dressing, sour cream, spicy mayo, or honey mustard.

Serving Suggestions:

These onion fritters are delicious alongside:

• Fried chicken
• Pork chops
• Meatloaf
• Hamburgers
• Soup or chili
• Roast beef
• Baked beans
• Potato soup
• Garden salad
• Scrambled eggs for breakfast

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 3 days.
• Freezer:  Freeze in a single layer before transferring to freezer bags. Freeze up to 2 months.
• To Reheat:  Reheat in a 375°F oven for 8–10 minutes or in an air fryer for 3–5 minutes to restore crispness. Microwaving works, but the fritters will be softer.

Frequently Asked Questions:

Can I make the batter ahead of time?
It's best made fresh, but it can rest in the refrigerator for up to 2 hours before frying.

Can I use red onions?
Yes. They give the fritters a slightly sweeter flavor.

Why is my batter falling apart?
The batter may be too thin. Stir in a little more flour until it coats the onions well.

Can I bake these instead?
Yes. Place spoonfuls on a parchment-lined baking sheet, lightly spray with oil, and bake at 425°F for about 18–22 minutes, flipping halfway through.

Can I make them gluten-free?
Yes. Substitute your favorite 1-to-1 gluten-free flour blend.

Why let the batter rest?
Resting allows the flour to absorb the liquid, helping the fritters hold together and cook more evenly.

Crispy Oven-Baked Onion Rings

Double-dipped for an extra crunchy coating without deep-frying. 

It was always a special treat when my mom made homemade onion rings. Unlike most recipes that are deep-fried, she baked hers in the oven until they were beautifully golden and crisp. They had a crunchy coating on the outside while the onions became sweet and tender on the inside.

One of her secrets was double-dipping the onion rings. She would coat each ring in flour, dip it in buttermilk, coat it in seasoned flour, then repeat the buttermilk and seasoned flour one more time. That extra coating created a wonderfully crispy crust without the need for deep-frying.

Simple recipes like this remind me that homemade food doesn't have to be complicated. With just a few pantry ingredients and a little extra care, my mom turned ordinary onions into a side dish everyone looked forward to.

Ingredients: 

2 large sweet onions (Vidalia, Maui, or Walla Walla work best)
1 c. buttermilk (or regular milk)
1 c. flour divided
1 Tbs. cornstarch 
½ tsp. garlic powder
½ tsp. paprika
¼ tsp. cayenne pepper (optional for heat)
Salt and pepper to taste
Olive oil spray 

Directions:

Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly coat it with olive oil cooking spray.

Place 1/4 cup of the flour into a small bowl.

Pour the buttermilk into a second bowl.

In a third bowl, combine the remaining 3/4 cup flour, cornstarch, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper.

Peel the onions and slice them into 1/2-inch thick rounds. Carefully separate them into rings.

Dip each onion ring into the plain flour, coating both sides. Shake off any excess.

Dip the floured onion ring into the buttermilk, allowing the excess to drip off.

Coat the ring thoroughly in the seasoned flour mixture, gently shaking off any excess.

Repeat the process by dipping the coated ring back into the buttermilk, then once again into the seasoned flour. Gently press the coating onto the onion ring to help it adhere.

Place the coated onion rings on a wire rack or large plate and let them rest for 5 to 10 minutes. This helps the coating stick during baking.

Arrange the onion rings in a single layer on the prepared baking sheet without overlapping. Place the larger rings around the outside of the pan and the smaller rings toward the center for more even browning.

Spray the tops of the onion rings generously with olive oil until no dry flour remains visible.

Bake for 18 to 22 minutes, turning the onion rings over halfway through baking (about 9 to 11 minutes). Spray the second side lightly with olive oil if needed.

Continue baking until the coating is crisp and golden brown and the onions are tender.

Serve immediately while hot and crispy. 

Mom's tip:  If you want the coating to become even crispier, you can place a wire baking rack on top of the baking sheet and bake the onion rings on the rack. The hot air circulates all the way around the rings, making the bottoms just as crisp as the tops. 

 Tips for Best Success:

• Choose sweet onions such as Vidalia, Walla Walla, or Maui for the best flavor.
• Slice the onions evenly so they bake at the same rate.
• Let the coating rest before baking to help it stay on the onions.
• Spray generously with olive oil—any dry flour will stay pale instead of browning.
• Don't overcrowd the baking sheet.
• Turn the onion rings halfway through baking for even crispness.
• Serve immediately for the crispiest texture.

Variations and Substitutions:

• Mix 1/4 cup grated Parmesan cheese into the seasoned flour for extra flavor.
• Use your favorite gluten-free all-purpose flour blend.
• Replace 1/4 cup of the flour with finely crushed cornflakes or panko breadcrumbs in the seasoned coating.

Italian Style:  Add,

• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano

Spicy Onion Rings:  

• Increase the cayenne pepper or add:
• Chipotle powder
• Cajun seasoning
• Crushed red pepper flakes

Serving Suggestions:

These onion rings pair wonderfully with:

• Homemade hamburgers
• Cheeseburgers
• BBQ sandwiches
• Pulled pork
• Grilled chicken
• Meatloaf
• Hot dogs
• Sloppy Joes
• Homemade ranch dressing
• Barbecue sauce
• Honey mustard
• Comeback sauce

How to Store:

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Bake at 375°F for 5–8 minutes or air fry for a few minutes until crisp again.
Freezing is not recommended after baking because the coating loses its crispness.

Frequently Asked Questions:

Why double dip the onion rings?
Double-dipping creates a thicker coating that bakes up crispier and stays on the onion better.

Can I use regular onions?
Yes, but sweet onions have a milder flavor and become wonderfully tender when baked.

Can I make these ahead of time?
You can coat the onion rings several hours ahead and refrigerate them until you're ready to bake.

Can I make these in an air fryer?
Yes. Cook at 375°F for about 10–14 minutes, turning halfway through.

Why didn't my onion rings get crispy?
Usually they needed a little more olive oil spray or were crowded on the baking sheet.