Spicy Southern Kitchen

Mayo Marinated Grilled Chicken

Christin Mahrlig — Thu, 04 Jun 2026 13:30:28 +0000

Mayo Marinated Grilled Chicken is the juiciest grilled chicken ever. This is one of my go to grill recipes that I make all summer long and I love to make extra to chop up and add to salads.

Why Use Mayonnaise?

Marinating chicken in mayonnaise produces chicken that is really juicy and flavorful. But don’t worry. It won’t taste like mayo. Because mayonnaise is made form oil and eggs, the mayo coats the chicken and helps keep it from drying out. It also helps the chicken brown up really well. Be sure to use a good quality mayonnaise like Hellmann’s or Duke’s.

Other Ingredients

The mayonnaise provides a blank canvas for flavor and you can add pretty much any herb or spice to the marinade. I add paprika, garlic powder, lemon zest, and Cajun seasoning.

Type Of Chicken To Use

Use either boneless, skinless chicken breasts or boneless, skinless chicken thighs. Thighs will take a little longer to cook. Chicken is done when it reaches an internal temperature of 165 degrees.

How Long To Marinate

I recommend marinating the chicken for at least 2 hours and up to 12 hours. 24 hours would be okay, but you definitely don’t want to go any longer than that.

Variations and Substitutions

Add cayenne pepper for some extra spice.
Use 2 minced garlic cloves in place of the garlic powder.
Add a tablespoon of chopped fresh dill or 2 teaspoons of chopped fresh rosemary.

Great Sides To Serve With Grilled Chicken

Mayo Marinated Grilled Chicken

Mayo Marinated Grilled Chicken is the juiciest grilled chicken ever. The mayonnaise helps keep it tender and moist! Perfect for summer cookouts.

Prep Time 15

Cook Time 12

Marinate 2 30

Total Time 2 57

Servings

Calories 417kcal

Ingredients

1 cup mayonnaise
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon lemon zest
½ teaspoon Cajun seasoning
¼ teaspoon salt
½ teaspoon black pepper
4 boneless skinless chicken breasts or 6 boneless skinless chicken thighs

Instructions

Add first 7 ingredients to a large ziptop bag. Use a small whisk or fork to mix together.
Add chicken to bag. Seal the bag and massage the marinade into the chicken.
Refrigerate for 2 to 12 hours. (Up to 24 hours is fine.)
If possible, remove chicken from refrigerator 20 to 30 minutes before you are ready to grill.
Preheat grill to medium-high.
Grill chicken for 4 to 6 minutes per side or until reaches an internal temperature of 165 degrees F.

Notes

If using chicken thighs, I recommend cooking them to an internal temperature of 175 to 195 for best texture. Cooking them a little longer than chicken breasts helps break down some of the connective tissue in them.

Chicken breasts are best if only cooked to 165 degrees.

Nutrition

The post Mayo Marinated Grilled Chicken appeared first on Spicy Southern Kitchen.

Blackberry Cheesecake Icebox Pie

Christin Mahrlig — Tue, 02 Jun 2026 17:28:00 +0000

Blackberry Cheesecake Icebox Pie has a graham cracker crust and a cool and creamy filling made from fresh blackberries and blackberry preserves. Such a delicious no-bake summer dessert. Perfect for cookouts, potlucks and hot summer days!

There’s nothing like a creamy, dreamy icebox pie to cool off on a hot summer day. They’re so refreshing and a welcome ending to any cookout, picnic, or bbq. Icebox pies like this Frozen Toffee Pie and this Strawberry Pretzel Icebox Pie are some of my favorite summer desserts.

Since blackberries are in season locally this time of year. I love to use them in desserts. Scroll down to find more blackberry dessert recipes.

One bite of this Blackberry Cheesecake Icebox Pie and you’ll be hooked. This pie is made with a homemade graham cracker crust. If you are pressed for time, feel free to use a store-bought graham cracker crust.

The filling is a simple mixture of instant cheesecake pudding mix (white chocolate would work well too), whole milk, Cool Whip, mashed fresh blackberries, and blackberry preserves.

I like to decorate the edge of the pie with either fresh whipped cream of more Cool Whip. I use a disposable pastry bag and a large star tip to pipe it on. This no-bake pie tastes great frozen and can be made at least a day or two in advance.

How To Make Blackberry Cheesecake Icebox Pie

(More detailed instructions and video in recipe card below.)

Stir together graham cracker crumbs, melted butter and sugar. Press into the bottom and up the sides of a greased pie plate. Refrigerate or freeze.
Beat pudding mix and milk until it starts to thicken.
Fold in Cool Whip.
Fold in mashed blackberries and preserves and transfer to pie crust.
Freeze at least 4 hours.
Decorate with whipped cream and blackberries.

Why You’ll Love This Recipe

Cool and creamy summer dessert.
Great make-ahead recipe. It can be stored in the freezer for up to 2 months.
Tons of blackberry flavor from both fresh blackberries and blackberry preserves.
Quick and easy.
No oven needed.

Substitutions

If you don’t have fresh blackberries, you can use frozen. Raspberries, blueberries, strawberries, or peaches can be substituted for the blackberries.

A store-bought graham cracker crust can be used to save time.

Substitute For Cool Whip

If you don’t want to use Cool Whip, you can make some fresh whipped cream. You will need about 3 cups.

How To Serve

This pie makes a great summer dessert and it can be made a few days in advance. Serve it cold from the refrigerator. It also tastes great served frozen.

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More Blackberry Desserts

Blackberry Cream Pie
Kentucky Blackberry Jam Cake
Blackberry Cupcakes with Blackberry Buttercream
Easy Blackberry Cobbler
Blackberries and Cream Angel Food Cake
Blackberry Buttermilk Pie

Blackberry Cheesecake Icebox Pie

Blackberry Cheesecake Icebox Pie has a graham cracker crust and a cool and creamy filling made from fresh blackberries and blackberry preserves. Such a delicious no-bake summer dessert.

Course Dessert

Cuisine Southern

Keyword no-bake dessert, summer

Prep Time 20

Cook Time 0

Freeze 4

Total Time 4 20

Servings

Calories 429kcal

Equipment

Hand-held electric mixer

Ingredients

Crust

2 1/2 cups graham cracker crumbs
10 tablespoons salted butter melted
3 1/2 tablespoons granulated sugar

Filling

1 (3.4-ounce) box instant cheesecake pudding mix
1 1/2 cups whole milk
1 (8-ounce) container Cool Whip thawed
2/3 cup mashed fresh blackberries
1/4 cup blackberry preserves
whipped cream and blackberries for garnish

Instructions

Spray a deep-dish pie plate with cooking spray.
In a large bowl, stir together graham cracker crumbs, melted butter and sugar.
Press onto bottom and up the sides of the pie plate. Refrigerate for 1 hour or freeze for 15 minutes.
Once pie crust is ready, make the filling. Using a hand-held mixer, beat pudding mix and milk until it starts to thicken, about 2 minutes. You can use a whisk if you don't have a mixer.
Fold in Cool Whip.
Fold in mashed blackberries and preserves. Transfer filling to pie crust.
Loosely cover with plastic wrap and freeze for at least 4 hours.
Garnish with whipped cream and blackberries. Can be served frozen. Or you can thaw at room temperature for 30 minutes before serving.

Video

Notes

If you don’t have fresh blackberries, you can use frozen. Raspberries, blueberries, strawberries, or peaches can be substituted for the blackberries.

A store-bought graham cracker crust can be used to save time.

Nutrition

Recipe adapted from Southern Cast Iron

Originally posted June 29, 2019.

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S’mores French Toast

Christin Mahrlig — Sun, 31 May 2026 15:07:00 +0000

S’mores French Toast combines melted chocolate, gooey marshmallows, and crispy graham crackers into an over-the-top breakfast perfect for weekend brunches, special occasions like Father’s Day, summer celebrations and sleepovers.

Nothing makes you feel like a kid again more than eating s’mores. That combo of chocolate, graham crackers, and marshmallows is hard to resist, even as an adult. Other S’mores recipes I love are these S’mores Bars, S’mores Skillet Brownies and S’mores Cobbler.

With S’mores French Toast you can enjoy the flavor of s’mores for breakfast. No campfire needed.

This is truly decadent French Toast. Really more of a dessert than a breakfast and I’ll gladly eat them for either.

It’s maybe even more indulgent than this Krispy Kreme Bread Pudding.

The bread is coated in graham cracker crumbs before being pan-fried for a little crunch and flavor.

Pieces of Hershey chocolate and marshmallows are layered between the slices while they are still warm and they melt into gooey, sweet heaven.

There’s already so much sweetness going on here, you really only need the tiniest drizzle of maple syrup.

How To Make S’mores French Toast

(More detailed instructions and video in recipe card below.)

Whisk together eggs, milk, vanilla, and salt.
Dip bread slices into egg mixture and then coat with graham cracker crumbs.
Brown bread slices on both sides in melted butter.
Layer marshmallows and chocolate on top of 2 pieces of bread.
Stack the 3 pieces of bread.
Drizzle with fudge sauce and serve.

Make-Ahead Tips

Whisk together the egg/milk mixture the night before and prepare the graham cracker crumbs. Then you’ll be able to whip up this decadent breakfast in just minutes.

Which Bread Is Best To Use?

I like to use French bread for this recipe, but Texas toast, brioche and challah bread all wotk well.

Recipe Tips

Mini marshmallows can be used instead of large ones.
Stale bread works best for French toast.

Sometimes it tastes so good to bring back those childhood memories.

More French Toast Recipes

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S’mores French Toast

S’mores French Toast is coated in graham cracker crumbs and stuffed with marshmallows and chocolate for a truly indulgent breakfast.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 785kcal

Author Christin Mahrlig

Ingredients

3 slices French Bread
2 eggs lightly beaten
2/3 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup graham cracker crumbs
butter
6 large marshmallows cut in half
2 full-size Hershey bars broken into rectangles
maple syrup and/or fudge sauce for serving

Instructions

In a shallow bowl or pie plate, whisk together eggs, milk, vanilla, and salt.
Dip bread into egg mixture, coating each side.
Press both sides of bread into graham cracker crumbs.
Melt about 1/2 tablespoon of butter on a
griddle or nonstick pan for each slice of bread. Cook until brown and crispy, then flip to other side, adding a little more butter to pan first.
While still hot, stack the slices of french toast, layering marshmallows and chocolate in between.
Cut in half for 2 servings.

Video

Notes

Mini marshmallows can be used instead of large ones.
Stale bread works best for French toast.

Nutrition

Calories: 785kcal

Disclosure: This post contains affiliate links.

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Pina Colada Zucchini Bread

Christin Mahrlig — Tue, 26 May 2026 14:48:47 +0000

Pina Colada Zucchini Bread is ultra-moist and packed with crushed pineapples, coconut, shredded zucchini, and walnuts. It’s a fun tropical twist on zucchini bread and a wonderful summer sweet treat.

This easy quick bread is perfect for brunch, a sweet treat, or dessert. The pineapple helps keep it ultra moist and the shredded coconut and walnuts add some texture contrast.

As an added bonus, this recipe makes 2 loaves. You can eat one now and freeze one for later.

Ingredient Notes

3 Extracts– I use vanilla extract, coconut extract, and rum extract to give this zucchini read that perfect pina colada flavor. If you don’t have rum extract, just use extra vanilla extract.
You will need 3 medium zucchini to get 3 cups of shredded zucchini.
Pecans can be substituted for the walnuts.

How To Make Pina Colada Zucchini Bread

(More detailed instructions in recipe card below.)

Mix dry ingredients. In a large mixing bowl, whisk flour, sugar, baking powder, salt, and baking soda.
Mix wet ingredients. In a medium bowl, whisk eggs, vegetable oil, vanilla extract, coconut extract, and rum extract.
Combine. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the zucchini, pineapple, coconut, and half the walnuts.
Transfer to pans. Spray 2 (9×5-inch) baking pans with baking spray with flour. Divide the batter between the 2 pans. Sprinkle walnuts on top.
Bake for 55 to 70 minutes. Tent with foil about halfway through so the top doesn’t brown too much.
Let cool before removing from pan.

How To Shred Zucchini For Zucchini Bread

Use the large holes on a box grater or your food processor with the grater attachment.

Recipe Tips

Do not overmix the batter. Just stir until all of the flour is wet.
Drain the pineapple well.
No need to peel the zucchini before shredding it.
No need to squeeze the excess water out of the zucchini.
Be sure to tent the pans with foil part way through the baking time so the tops don’t get too brown.

Storage

Store at room temperature in an airtight container for 3 days, in the refrigerator for 1 week, or freeze for up to 3 months.

More Ways To Use Zucchini

Chocolate Zucchini Bread
Zucchini Cheesecake Bars
Dark Chocolate Zucchini Muffins
Zucchini Cupcakes with Caramel Frosting
Carrot Zucchini Muffins

Pina Colada Zucchini Bread

Pina Colada Zucchini Bread is ultra-moist and packed with crushed pineapples, coconut, shredded zucchini, and walnuts. It's a fun tropical twist on zucchini bread and a wonderful summer sweet treat.

Course Breads

Prep Time 20

Cook Time 1

Total Time 21

Servings servings

Calories 414kcal

Equipment

Ingredients

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1½ teaspoons salt
1 teaspoon baking soda
4 large eggs room temperature
1⅓ cups vegetable oil
1½ teaspoons vanilla extract
1 teaspoon coconut extract
1 teaspoon rum extract
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1 cup chopped walnuts divided
½ cup sweetened shredded coconut

Instructions

Preheat oven to 350 degrees.
Whisk together first 5 ingredients in a large bowl.
In a medium bowl, whisk together eggs, vegetable oil, vanilla extract, coconut extract, and rum extract.
Mix wet ingredients into dry.
Stir in zucchini, pineapple, half the walnuts, and the coconut.
Spray 2 9×5-inch baking pans with cooking spray with flour.
Transfer batter to the pans.
Sprinkle remaining walnuts on top.
Bake for 55 to 70 minutes.
Tent with foil about halfway through the cooking time so the top doesn't get too brown.
Let cool 20 minutes on pan before removing.

Notes

No need to peel the zucchini before shredding it.
No need to squeeze the excess water out of the zucchini.
Store at room temperature in an airtight container for 3 days, in the refrigerator for 1 week, or freeze for up to 3 months.

Nutrition

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The Best Potato Salad Recipes For Your Next Cookout or Potluck

Christin Mahrlig — Wed, 20 May 2026 14:33:40 +0000

There is nothing that says summer quite like a big, creamy bowl of potato salad sitting out on a picnic table next to a platter of burgers fresh off the grill. I have been making potato salad for years and I never get tired of it. The classic Southern version will always have my heart, but I love experimenting with bold new flavors too. Jalapeño popper, Caesar, loaded ranch, dill pickle — the possibilities are just about endless.

Whether you are heading to a neighborhood potluck, a 4th of July cookout, or just a laid-back backyard barbecue, there is a potato salad on this list for you. Some are ultra creamy and comforting, some have a little zip and spice, and some are just wonderfully simple. Every single one of them is packed with flavor and guaranteed to have people going back for seconds. So let’s get to it — here are my favorite potato salad recipes that belong on your summer table.

Southern Potato Salad

4.85 from 77 votes

This is the one — the classic, creamy, old-fashioned Southern potato salad that belongs at every single cookout. A blend of mayonnaise and mustard, hard-boiled eggs, sweet pickle relish, and a sprinkle of paprika on top make it absolutely phenomenal. If you only make one potato salad this summer, make it this one.

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Jalapeno Popper Potato Salad

4.91 from 22 votes

All the spicy, creamy, bacon-packed goodness of a jalapeño popper — but in potato salad form. Made with cream cheese, bacon, and lots of jalapeño peppers, it is a spicy and delicious twist that is just what you need to heat up your next cookout. It is always a conversation starter.

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Creamy Dill Potato Salad

5 from 5 votes

This one is fabulously delicious but wonderfully simple — red potatoes loaded with fresh dill and covered in a rich sour cream dressing. A splash of apple cider vinegar perks up the flavor and keeps it from feeling heavy. The combination of sour cream and dill together is just like magic.

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Sour Cream and Bacon Potato Salad

4.72 from 7 votes

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Creole Potato Salad

4.80 from 5 votes

This one is about as far from bland, boring potato salad as you can get. Tons of seasoning, Creole mustard, hard-boiled eggs, and a creamy mayo and sour cream base give it a little zip that is absolutely irresistible. It brings the bold, vibrant flavors of New Orleans right to your cookout table.

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Loaded Ranch Potato Salad

4.86 from 14 votes

If you love ranch flavoring — and I am obsessed with anything ranch — this potato salad is going to be your new favorite. It is super creamy and rich, loaded with bacon, cheddar cheese, and a packet of Ranch seasoning mix for tons of flavor. You simply can't go wrong with that combination.

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Caesar Potato Salad

5 from 1 vote

I have never tasted a potato salad with so much flavor. Red potatoes, garlic, Parmesan cheese, and bacon all tossed in a creamy homemade Caesar dressing with lemon juice and anchovies — it is absolutely incredible. If you think potato salad has to be bland and boring, this recipe will change your mind.

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Honey Mustard Potato Salad

I love honey mustard dressing on just about anything, and it makes a fantastic base for potato salad. The honey mustard adds a little sweetness that isn't overpowering, and the smoky bacon rounds it all out beautifully. It is a great one to bring to BBQs and picnics — just plan on making a big batch.

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Dill Pickle Potato Salad

Loaded with chopped dill pickles and a generous splash of dill pickle juice, this tangy potato salad really has some zip. It is ultra creamy with hard-boiled eggs, celery, and red onion, and it goes great with burgers, hot dogs, ribs, or pulled pork. A perfect, punchy summer side.

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Southern Mustard Potato Salad

4.78 from 18 votes

This Southern Mustard Potato Salad is a straight-up classic — russet potatoes coated in a creamy mayo and mustard dressing, loaded with hard-boiled eggs, celery, and pickle relish for that perfect tangy bite. The mustard flavor really shines here, and if you want to kick things up a notch, swapping in a creole mustard gives it a little extra zip. It pairs beautifully with just about anything coming off the grill, which makes it the ultimate cookout staple.

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Caramelized Onion Potato Salad

Caramelized Onion Potato Salad is the kind of recipe that feels a little fancy but is still totally cookout-friendly — and that combination of sweet caramelized onions and crumbled bacon mixed into a creamy mayo and sour cream dressing is just absolutely irresistible. The sour cream adds a subtle tang that keeps every bite from feeling too heavy, and the bacon brings that smoky, salty punch that makes you want to go back for more. This one pairs beautifully with just about anything coming off the grill.

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Curried Potato Salad

5 from 6 votes

Curried Potato Salad is for anyone who loves bold, adventurous flavor — creamy and comforting like a classic potato salad but packed with warm Indian spices that make it totally unforgettable. A splash of white wine vinegar stirred in while the potatoes are still warm really wakes everything up, and the sliced hard-boiled eggs make it hearty and satisfying. If you are a curry lover, this one is going to blow you away.

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Cajun Potato Salad

5 from 1 vote

Cajun Potato Salad is here to rescue you from every bland, forgettable potato salad you have ever suffered through at a cookout. This one is loaded with Cajun seasoning, pickle relish, celery, and hard-boiled eggs, and it has a wonderfully creamy, almost mashed texture that makes it completely irresistible. If you love a potato salad with a serious kick, this is the one you need on your table.

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Frogmore Potato Salad

5 from 1 vote

This Frogmore Potato Salad is unlike anything else on this list — loaded with shrimp, corn, and smoked sausage and tossed in a creamy Old Bay and creole mustard dressing that is packed with bold Southern flavor. It is inspired by Frogmore Stew, a beloved Lowcountry tradition that originated right in South Carolina, and every bite tastes like it. If you want to bring something truly special and a little unexpected to your next cookout, this is the one.

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The post The Best Potato Salad Recipes For Your Next Cookout or Potluck appeared first on Spicy Southern Kitchen.

Jalapeno Mint Julep

Christin Mahrlig — Thu, 30 Apr 2026 17:32:26 +0000

Jalapeno Mint Julep- this spicy twist on the iconic southern cocktail is great for celebrating Derby Day or for when you need a refreshing cocktail on a hot summer day.

Jalapeno-Flavored Simple Syrup

The simple syrup for these Mint Juleps is infused with the flavor of jalapeno peppers. It is simple to make and will keep in the refrigerator for several weeks. To make it add 1/2 cup water, 1/2 cup granulated sugar and 1 sliced jalapeno to a small saucepan. Bring it to a simmer and then remove it from the heat and let it steep for 30 minutes. You can easily double the amounts to make a larger batch.

How To Make Jalapeno Mint Julep

Place 3 to 4 mint leaves in a julep glass and add 1 ounce of simple syrup. Use a spoon or a wooden muddler to gently bruise the mint leaves.
Fill the glass with crushed ice. Then add 2 1/2 ounces of bourbon. Top the glass off with club soda.
Garnish with a jalapeno slice and fresh mint leaves.

Use Crushed Ice

Mint Juleps are served with crushed ice. Many will say the crushed ice is the most important part of a mint julep. The crushed ice melts readily and helps dilute the drink and get it really cold.

To make crushed ice, fill the bottom of a cocktail shaker halfway with ice and use a strong wooden spoon to crush it.

Type Of Bourbon To Use

There are so many great bourbons available. Maker’s Mark has always been my go to but I also love Four Roses, Buffalo Trace and Woodford Reserve.

Mint Julep Cups

You can serve these drinks in a traditional silver julep cup or a glass julep cup.

Control The Heat

If you want your simple syrup to have a little less heat, remove the seeds from the jalapeno slices before adding them to the saucepan.

More Mint Julep Recipes

Jalapeno Mint Julep

Jalapeno Mint Julep- this spicy twist on the iconic southern cocktail is great for celebrating Derby Day or for when you need a refreshing cocktail on a hot summer day.

Course Cocktail

Prep Time 1

Cook Time 0

Total Time 1

Servings

Equipment

Mint Julep Glasses

Ingredients

Jalapeno Simple Syrup

½ cup water
½ cup granulated sugar
1 jalapeno sliced

Mint Julep

Fresh Mint Leaves
1 ounce jalapeno simple syrup
Crushed Ice
2½ ounces bourbon
Club Soda optional

Instructions

Add water, sugar and sliced jalapeno to a small saucepan.
Heat over medium heat until it starts to simmer. Remove from heat and stir to make sure the sugar has dissolved. Let sit 30 minutes.
Strain out the jalapenos and refrigerate until chilled.
Place 3 to 4 mint leave in a julep glass and add 1 ounce of simple syrup.
Use a spoon or a wooden muddler to gently bruise the leave.
Fill the glass with crushed ice and add the bourbon.
Add club soda to fill the glass.
Garnish with fresh mint and a jalapeno slice and serve.

The post Jalapeno Mint Julep appeared first on Spicy Southern Kitchen.

Baked Balsamic Onions

Christin Mahrlig — Thu, 23 Apr 2026 18:29:50 +0000

Love onions? These Baked Balsamic Onions are a truly delicious side dish with a sweet and tangy flavor. They make an exceptional side for roast chicken.

Type Of Onions To Use

I like to use sweet onions for this recipe. They get even sweeter as they roast and the balsamic glaze adds to their sweetness. Red onions would also work well for this recipe. I prefer onions that are medium to small in size.

2 Step Cooking Process

The onions are first browned in a cast iron pan.
Then a balsamic glaze gets added and they are roasted in the oven for 20 to 25 minutes. As they roast in the oven, the balsamic glaze becomes more and more concentrated and a little caramelized which enhances its flavor.

Balsamic Vinegar

Choose a good quality balsamic vinegar. High end balsamic vinegars are both sweeter and thicker than inexpensive balsamics and they have much more depth of flavor.

Recipe Tips

For best results, don’t crowd the pan. Use 2 pans if necessary.
Use vegetable broth instead of chicken broth to make it vegetarian.
If your onions are large, cut them into eighths instead of fourths.

Variations and Substitutions

Granulated sugar can be used in place of brown sugar or you can leave the sugar out if your balsamic is sweet enough.
Use rosemary or oregano instead of thyme.
Use vegetable broth instead of chicken broth.

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 days.

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More Onion Recipes

Vidalia Onion Dip
Vidalia Onion Casserole
BBQ Pickled Onions
Vidalia Onion Pie with Ritz Cracker Crust

Baked Balsamic Onions

Love onions? These Baked Balsamic Onions are a truly delicious side dish with a sweet and tangy flavor. They make an exceptional side for roast chicken.

Prep Time 12

Cook Time 45

Total Time 57

Servings

Calories 207kcal

Ingredients

4 to 5 sweet onions peeled and halved or quartered
1 tablespoon olive oil
2 tablespoons butter
¼ cup balsamic vinegar
⅓ cup chicken broth
1 teaspoon brown sugar
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme

Instructions

Preheat oven to 375 degrees F.
Heat olive oil in a large cast iron pan over medium heat.
Add onions cut side down and cook 3 to 4 minutes.
While onions cook, stir together balsamic vinegar, chicken broth, brown sugar, salt, pepper, red pepper flakes and thyme in a small bowl.
Add butter to pan after onions have cooked 3 to 4 minutes.
Add balsamic vinegar mixture. Spoon mixture over onions. Cover pan with foil and bake 20 minutes.
Spoon sauce over onions and bake uncovered for 20 to 25 minutes. Serve.

Nutrition

The post Baked Balsamic Onions appeared first on Spicy Southern Kitchen.

Honey Curry Bean Salad

Christin Mahrlig — Fri, 17 Apr 2026 14:00:48 +0000

Honey Curry Bean Salad is a delicious twist on bean salad with the sweet taste of honey and the flavor of curry. It makes a great side for a cookout or potluck and is a wonderful make-ahead recipe.

I love a good bean salad like this Sweet and Tangy 4-Bean Salad.

This is a super easy salad that’s made with canned beans. Since it’s mostly made with pantry ingredients, it’s a great recipe to whip up without having to make a trip to the store.

Loaded with a mix of hearty beans, this salad is not only delicious but also incredibly satisfying thanks to its naturally high protein and fiber content. It’s the kind of recipe that tastes even better after it sits, making it perfect for meal prep, picnics, or easy make-ahead lunches.

Make-Ahead

This bean salad tastes best if it has at least 2 hours to marinate. All day is even better.

Type Of Beans To Use

You can use any combination of beans and as many types of beans as you like. I’ve used red beans, black beans, white beans, and garbanzo beans. Pinto beans, green beans, or even black-eyed peas would also work well in this salad.

Other Ingredients

For a little crunch I’ve added some celery. For some color there’s shredded carrot and for some flavor there’s red onion.

How To Make Honey Curry Bean Salad

(More detailed instructions in recipe card below.)

Rinse and drain the beans.
Combine the ingredients. Combine beans, celery, carrots, and red onion in a large bowl.
Mix the dressing. Whisk together extra-virgin olive oil, white wine vinegar, salt, honey, and curry powder in a small bowl.
Pour dressing over bean mixture.
Refrigerate for 2 to 8 hours before serving.

Serve cold or at room temperature.

Variations

Add a pinch of cayenne pepper to make it spicy or use Hot Honey.
Switch out the beans for different beans.
If you don’t like using celery, try using a little diced red bell pepper.
Add a few sunflower seeds or pepitas on top just before serving.
A little crumbled feta cheese or goat cheese can be added for some cheese flavor
You can even mix in some diced cooked chicken to make it a full meal.

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days.

More Great Side Salads To Try

Marinated Broccoli and Cauliflower Salad
Mandarin Broccoli Salad
Carrot Raisin Salad
Blueberry Corn and Feta Salad

Honey Curry Bean Salad

Honey Curry Bean Salad is a delicious twist on bean salad with the sweet taste of honey and the flavor of curry. This salad is not only delicious but also incredibly satisfying thanks to its naturally high protein and fiber content.

Course Salad, Side Dish

Prep Time 15

Cook Time 0

Refrigerate 2

Total Time 2 15

Servings

Calories 345kcal

Ingredients

1 (15-ounce) can red beans rinsed and drained
1 (15-ounce) can black beans rinsed and drained
1 (15-ounce) can white beans rinsed and drained
1 (15-ounce) can garbanzo beans rinsed and drained
1 cup diced celery
1 carrot grated
½ cup finely chopped red onion

Dressing

⅔ cup extra-virgin olive oil
⅓ cup white wine vinegar
¼ teaspoon salt
2 tablespoons honey
2 teapsoons curry powder

Instructions

Combine first 7 ingredients in a large bowl.
Whisk together dressing ingredients in a separate bowl.
Pour dressing over bean mixture and mix well.
Cover an refrigerate for at least 2 hours before serving.

Nutrition

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No-Bake Chocolate Peanut Butter Icebox Cake

Christin Mahrlig — Sat, 11 Apr 2026 14:14:06 +0000

No-Bake Chocolate Peanut Butter Icebox Cake is an easy lush dessert with layers of peanut butter cream and chocolate graham crackers.

Why You’ll Love This Recipe

No-Bake– no need to turn the oven on.
The best flavor combination ever. Everyone knows that chocolate and peanut butter is the best flavor combination ever.
Quick and Easy to Assemble.
Only 7 ingredients needed.
The cookies get soft and this dessert tastes like a creamy, dreamy cake.
Layer after layer of goodness. This no-bake dessert consists of layers of chocolate graham crackers and a creamy peanut butter filling.

Ingredients Needed For No-Bake Chocolate Peanut Butter Icebox Cake

Cream Cheese– you will want to soften it (take it out of the refrigerator for at least an hour in advance) so it will mix easily into the peanut butter.
Creamy Peanut Butter– you can use crunchy if you prefer.
Powdered Sugar
Cool Whip– Cool Whip is great to use because it is convenient and it is very stable. You can use fresh whipped cream if you prefer.
Chocolate Graham Crackers– I have noticed Chocolate Graham Crackers have gotten really hard to find. If you have a Kroger near you, they have a store-brand Chocolate Graham Cracker. You can use regular Graham Crackers or Oreo Cookies instead.
Mini Peanut Butter Cups
Fudge Sauce

Recipe Tips

Should be made 2 to 6 hours in advance so the graham crackers have time to get a little soft.

Will keep for 3 days in the refrigerator if covered well with plastic wrap.

More Amazing No-Bake Desserts

No-Bake Chocolate Peanut Butter Icebox Cake

No-Bake Chocolate Peanut Butter Icebox Cake is an easy lush dessert with layers of peanut butter cream and chocolate graham crackers.

Course Dessert

Prep Time 20

Cook Time 0

Refrigerate 2

Total Time 2 20

Servings

Calories 436kcal

Equipment

Hand-held electric mixer

Ingredients

8 ounces cream cheese softened
1 cup creamy peanut butter
1¼ cups powdered sugar
4 cups Cool Whip divided
16 Chocolate graham crackers
12 mini peanut butter cups chopped
¼ cup fudge sauce

Instructions

In a large bowl, beat cream cheese and peanut butter until smooth.
Beat in powdered sugar and then 3 cups of Cool Whip.
Spread just a little peanut butter mixture in the bottom of a 9-inch square pan. This will help hold the graham crackers in place when you spread the peanut butter mixture on top of them.
Arrange graham crackers to cover the bottom of the pan, breaking the graham crackers as needed.
Spread half the peanut butter mixture on top of the graham crackers.
Repeat with another layer of graham crackers and the remaining peanut butter mixture.
Top with a final layer of graham crackers.
Spread remaining Cool Whip on top.
Sprinkle the peanut butter cups on top and drizzle with fudge sauce.
Refrigerate at least 2 hours before serving.

Nutrition

The post No-Bake Chocolate Peanut Butter Icebox Cake appeared first on Spicy Southern Kitchen.

Strawberry Crisp

Christin Mahrlig — Sun, 05 Apr 2026 15:53:05 +0000

This Strawberry Crisp has a fresh and juicy strawberry filling topped with a crispy oatmeal topping.

A simple spring and summer dessert that tastes great with a scoop of vanilla ice cream.

What I Love About This Recipe

Minimal Prep Time. You can prep this recipe in an easy 10 to 15 minutes.
Simple Filling That Lets The Strawberries Shine. The filling is a simple mixture of fresh strawberries, sugar, vanilla and almond extracts, and cornstarch.
Crispy Buttery Topping– what’s not to like about that?

If you’re a fan of fruit crisps, be sure to try this Blueberry Coconut Crisp and Peach Crisp.

Can I Use Frozen Strawberries?

Yes! Fresh, ripe strawberries are best but if you don’t have any, frozen strawberries are the next best thing. I don’t recommend using “fresh” strawberries outside of strawberry season. They are not juicy enough or flavorful enough for a simple recipe like this one. To use frozen strawberries, thaw them first and get rid of any liquid.

What To Bake The Crisp In?

I use a 9-inch square baking pan, a pie plate or a cast iron skillet to bake this crisp in. You can also bake it in individual ramekins. Reduce the baking time by about 10 minutes.

How To Make Strawberry Crisp

(More detailed instructions in recipe card below.)

Prep the baking dish and oven.
Make the filling. Stir together strawberries, sugar, extract, and cornstarch.
Make the topping. Mix together flour, oats, brown sugar, granulated sugar, salt, cinnamon, and melted butter. Sprinkle on top of filling.
Bake for 30 to 35 minutes.

Recipe Tip

Don’t slice the strawberries too thin. Small strawberries I slice in half, medium into 3 pieces and large into 4.

How To Store

Best eaten right away but leftovers will keep in an airtight container in the refrigerator for 3 days. Reheat and serve with a scoop of vanilla ice cream or a dollop of whipped cream. I don’t recommend freezing it.

More Strawberry Recipes

Strawberry Crisp

This Strawberry Crisp has a fresh and juicy strawberry filling topped with a crispy oatmeal topping.

Course Dessert

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 501kcal

Ingredients

Filling

5 to 6 cups halved strawberries hull them first
¼ cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract
3 tablespoons cornstarch

Topping

1 cup all-purpose flour
¾ cup old-fashioned oats
½ cup packed light brown sugar
⅓ cup granulated sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
10 tablespoons butter melted
2 tablespoons sliced almonds

Instructions

Preheat oven to 350 degrees and spray a 9-ich square baking dish or deep dish pie pan with cooking spray.
In a medium bowl stir together the strawberries, sugar, vanilla extract, almond extract, and cornstarch.
Transfer to prepared baking dish.
In a medium bowl, stir together flour, oats, brown sugar, granulated sugar, salt, cinnamon and melted butter.
Drop by spoonfuls over filling.
Bake for 30 to 35 minutes.
Sprinkle almonds on for the last 10 minutes.
Serve warm with ice cream.

Nutrition

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