We have an abundance of cucumbers from the garden this year and Sweet Pickle Relish is one of my favorite ways to preserve our garden cucumbers, sweet peppers and onions. 

Pickles can be a little tricky to preserve but with pickle relish you don’t have to worry about keeping it crunchy. We use lots of pickle relish on our favorite burgers, hot dogs and sandwiches. Pickle relish is a key ingredient for our favorite Turkey Salad.

How to Make Sweet Pickle Relish Recipe

1. Wash and dry cucumbers and red peppers.
2. Cut cucumbers into chunks. Remove seeds if desired.
3. Remove stems, seeds and membranes of red peppers and cut into chunks. 
4. Peel onions, removing ends and cut into chunks. 
5. Place cucumbers into a food processor and pulse until finely chopped. Measure six cups of chopped cucumbers and place in a large bowl.
6. Add red peppers to food processor and pulse until finely chopped. Measure 2 cups of chopped peppers and add to cucumbers. 
7. Next add onions to processor and pulse until finely chopped. Measure 2 cups of chopped onions and add to cucumbers.
8. Add kosher salt to vegetables and stir to combine well. 
9. Cover with ice water and set aside for 2 hours.
10. Drain, rinse well and drain thoroughly.
11. Combine sugar, vinegar, celery seed and mustard seed in a large stock pot and bring to a boil.
12. Stir in vegetables and simmer for 10 minutes.
13. Spoon hot relish into hot pint jars, leaving 1/4 inch space. Use a skewer or butter knife, placing down into the filled jars several times to remove any air bubbles. 
14. Wipe the tops of the jars with a clean, damp cloth. Top with lids and rings, just hand tight. 
15. Place jars into boiling water and process for 15 minutes  in the hot water bath. 
16. Remove jars and set aside to cool completely. 

Recipe Notes

• Yield: This recipe should make 3-4 pints or 6-8 half pints. If using half pints, adjust processing time to 10 minutes. 
• Too Much Liquid: I adapted this recipe from the Ball Canning Cookbook. After making it several times and the feedback from others, I increased the amount of cucumbers the original recipe calls for. If you have too much liquid, simply strain off any excess and discard it or use it for quick refrigerator pickles.
• Substitutions: This sweet pickle brine will work with bell peppers, banana peppers, jalapenos or any combination of peppers and onions for a sweet relish that goes great with just about any meal.
• Storage: If you don’t want to process and can the relish, cooled jars can be stored in the refrigerator.

Learning to preserve our garden produce has been on my list for quite some time. Luckily my mother in law was kind enough to teach me how. We made this recipe from her Ball Blue Book canning guide.

There are a few steps to canning recipes but they are totally worthwhile. Growing our own food and preserving it to enjoy throughout the year is very satisfying.

​Squash Relish is another favorite recipe for homemade relish and we grow tons of jalapenos to make Candied Jalapenos. We also love this Banana Pepper Relish for sandwiches. They are so good we have trouble making enough!

Recipes Using Sweet Relish

• Classic Potato Salad
• Tartar Sauce
• Burger Sauce
• Egg Salad, Tuna Salad and Chicken Salad

The tangy flavor of this sweet relish recipe will add a whole new level of deliciousness to your favorite salads, dressings and sandwiches without any artificial colors or artificial flavors. Homemade sweet relish is simple to make and the best way to make the most of cucumber season.

If you love this Recipe as much as I do, please leave a comment and a rating below, and be sure to help me share on Pinterest!

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Sweet Pickle Relish

Homemade Sweet Pickle Relish is so simple to make and a great way to enjoy your garden fresh cucumbers all year long! 

Course Condiments

Cuisine American

Keyword homemade relish, pickle relish

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 4 pints

Calories 25kcal

Author Milisa

Ingredients

• 6 cups finely chopped cucumbers
• 2 cups finely chopped sweet peppers red or yellow
• 2 cups finely chopped onion
• ¼ cup kosher salt
• 3 ½ cups sugar
• 2 cups cider vinegar
• 1 tablespoon mustard seed
• 1 tablespoon celery seed

Instructions

• Place coarse chopped cucumbers into food processor and pulse until finely chopped. Measure six cups of chopped cucumbers and place in a large bowl.
• Place coarse chopped sweet peppers, seeds and membranes removed, into food processor and pulse until finely chopped. Measure 2 cups of chopped peppers and add to cucumbers. 
• Place coarse chopped onions to processor and pulse until finely chopped. Measure 2 cups of chopped onions and add to cucumbers. 
• Add kosher salt to vegetables and stir to combine well. 
• Cover with ice water and set aside for 2 hours. 
• Drain in a colander, rinse well and drain thoroughly. Squeeze out excess liquid if necessary
• Combine sugar, vinegar, celery seed and mustard seed in a large stock pot and bring to a boil.
• Stir in drained vegetables and simmer for 10 minutes. 
• Spoon hot relish into hot pint jars, leaving 1/4 inch space. 
• Top with lids and rings, just hand tight. 
• Place jars into boiling water and process for 15 minutes. 
• Remove jars and set aside to cool completely. 

Notes

Yield: This recipe should make 3-4 pints or 6-8 half pints. If using half pints, adjust processing time to 10 minutes. 

Too Much Liquid: I adapted this recipe from the Ball Canning cookbook and increased the amount of cucumbers the original recipe calls for. After making it several times and the feedback from others. If you have too much liquid, simply strain off any excess and discard it or use it for quick refrigerator pickles. 

Nutrition

Serving: 1Tablespoon | Calories: 25kcal | Carbohydrates: 6g | Sodium: 222mg | Sugar: 6g

The post Sweet Pickle Relish appeared first on Miss in the Kitchen.

What is Mexican Street Corn?

Mexican street corn, also called Elote, is grilled corn on the cob coated with mayonnaise, cotija cheese, chili powder and fresh lime juice. Traditional elote is served on the cob, while this skillet Mexican street corn recipe transforms those same flavors into an easy side dish made with frozen corn that can be prepared all year long.

1. Melt butter in a large skillet over medium-high heat.
2. If corn kernels have ice crystals, rinse and drain well. Add to the melted butter and cook just until heated through.
3. Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.
4. Mix together with half of the cotija cheese. Stir until cheese is melted.
5. Top with remaining cheese and a pinch more of chili powder. Garnish with cilantro and serve immediately.

Make Street Corn Salad: Mix cooked and cooled corn with remaining ingredients and mix well. Chill until ready to serve.

Storage & Reheating

• Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheat: Cook in a pan over medium heat, stirring until heated through, adding a little butter if needed.

I often make this quick and easy corn when we have guests for dinner. Everyone loves it and immediately they want the recipe. So add this one to your must-try list!

If you love this Recipe as much as I do, please leave a comment and a rating below, and be sure to help me share on Pinterest!

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Skillet Mexican Street Corn

Skillet Mexican Street Corn is a quick and easy side dish to add to just about any dinner. Everything you love about Mexican Street Corn on the Cob but much easier to serve and enjoy! Buttery corn with a creamy sauce, a splash of lime and cotija cheese. 

Course Side Dishes

Cuisine Mexican

Keyword Elote, Mexican Elote Skillet, Mexican street corn

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 396kcal

Author Milisa

Ingredients

• 2 tablespoons butter
• 4 cups frozen corn
• ¼ cup mayonnaise
• ¼ cup sour cream
• juice of 1 lime
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ cup cotija cheese
• ¼ cup cilantro or green onions

Instructions

• Melt butter in a large skillet over medium- high heat. Stir in frozen corn. Cook just until corn is heated through, stirring often.
• Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.
• Add half of cotija cheese, stirring until melted.
• Sprinkle the top with remaining cheese and garnish with a dash of chili powder and cilantro or green onions.

Video

Notes

Street Corn Salad: Mix cooked and cooled corn with remaining ingredients and mix well. Chill until ready to serve.

• Cheese: Substitute crumbled feta cheese, queso fresco or Parmesan for the cotija.
• Make it Spicy: Add cayenne pepper for a spicy kick.
• Garnish: If you aren’t a fan of cilantro flavor, try garnishing with green onions or jalapenos.
• Corn: Use fresh corn, cut from the cobb (cook it on the grill until slightly charred) or canned corn, drained.
• Feed a Crowd: Double or triple this recipe as needed, it’s great to feed a crowd.
• Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheat: Cook in a pan over medium heat, stirring until heated through, adding a little butter if needed.

Nutrition

Serving: 1g | Calories: 396kcal | Carbohydrates: 41g | Protein: 9g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 45mg | Sodium: 367mg | Fiber: 5g | Sugar: 7g

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If you are looking for a super easy chocolate frosting this classic Hershey’s Perfectly Chocolate Frosting is the answer. The taste and texture are the perfect complement to my easy chocolate cake and chocolate cupcakes.

I whip the butter for a buttercream type frosting, where the original Hershey’s recipe melts the butter for more of a ganache type frosting. Either way it’s easy and delicious and it is easy to get the consistency you prefer.

Skip the store bought frosting and make this homemade chocolate frosting in just 5 minutes with just 5 ingredients that you most likely have on hand. It’s perfect for birthdays and has the rich chocolate flavor that everyone will love.

How to Make Chocolate Buttercream Frosting

1. Add the butter to a mixer bowl and beat until fluffy, about 2 minutes with the whisk attachment of a stand mixer.
2. In another bowl, add the cocoa powder and half of the powdered sugar. Whisk together. Add the remaining powdered sugar and whisk until combined.
3. Add milk, vanilla and half of cocoa mixture to the butter. 
4. Mix on low speed with an electric mixer until combined. Add the remainder of the cocoa mixture, mix on low until combined. Raise to medium-high speed, mixing until fluffy and smooth. 
5. Spread onto cupcakes, cakes or as a filling for whoopie pies. You can also spoon into a piping bag and pipe onto desserts for a bakery frosted dessert.

Recipe Notes

• Yield: About 2 cups of frosting, enough to frost 24 cupcakes, a 9 x 13 sheet cake or a 9- inch layer cake. 
• Storage: Store leftover frosting in the refrigerate in an airtight container up to 3 weeks. Bring to room temperature before using. 
• Uses: Great for icing or filling for cupcakes, cakes, brownies or cookies. My kids love frosting spread onto graham crackers for a quick and easy treat.
• You might also like our Easy Sugar Cookie Icing for decorating cookies.

Make this this Easy Chocolate Frosting recipe to add a decadent chocolate layer to your favorite desserts. It uses just a few simple ingredients and comes together in less than 10 minutes. 

If you have tried this recipe, please leave a comment and rating below.

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Easy Chocolate Frosting

Easy Chocolate Frosting is a no-cook, cocoa powder buttercream frosting that is perfect for icing cakes, cupcakes and making sandwich cookies. 

Course Desserts

Cuisine American

Keyword 5 minute chocolate frosting, chocolate buttercream, chocolate icing, cupcake frosting, no cook chocolate frosting

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 199kcal

Author Milisa

Ingredients

• ½ cup salted butter
• ⅔ cup cocoa powder
• 3 cups powdered sugar
• ⅓ cup milk
• 2 teaspoons vanilla extract

Instructions

• Add the butter to a mixer bowl and beat until fluffy, about 2 minutes.
• In another bowl, add the cocoa powder and half of the powdered sugar. Whisk together. Add the remaining powdered sugar and whisk until combined.
• Add milk, vanilla and half of cocoa mixture to the butter. 
• Mix on low until combined. Add the remainder of the cocoa mixture, mix on low until combined. Raise to medium-high speed, mixing until fluffy and smooth. 

Notes

Store frosting in an airtight container in the refrigerator up to 3 weeks. Bring to room temperature before using.

This frosting will frost a 9 x 13 inch cake, 24 cupcakes or a 9 inch layer cake.

Nutrition

Serving: 1g | Calories: 199kcal | Carbohydrates: 31g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 65mg | Fiber: 1g | Sugar: 27g

More Chocolate Recipes You’ll Love

Easy Chocolate Cake

No Bake Chocolate Cheesecake

Chocolate Rum Cake

Texas Sheet Cake

The post Easy Chocolate Frosting appeared first on Miss in the Kitchen.

These sweet breakfast treats are perfect for busy mornings or a great addition to any weekend brunch. Made with just a few ingredients for a bakery inspired treat made at home.

Ingredients for Peach Pie Cruffins

• Peach Preserves
• Ground Cinnamon
• Refrigerated Crescent Dough
• Powdered Sugar
• Heavy Whipping Cream

Step-By-Step Directions for Peach Cruffins

1. Add peach preserves and cinnamon to a bowl, mix until well combined.

2. Unroll one can of crescent dough onto a clean surface, pressing the seams into a rectangle.
3. Spread 1/3 cup of the peach filling in an even layer over the dough.
4. Starting on the long side, roll up the dough.
5. Cut the roll into two pieces and then slice down the center of the roll into 4 pieces.

6. Twist each piece and then roll into a muffin shape.
7. Repeat with the remaining ingredients.

8. Line a muffin tin with liners or spray with non-stick cooking spray.
9. Place each croissant muffin into the lined tins.
10. Bake for 17-20 minutes.

11. In a bowl, whisk powdered sugar and heavy whipping cream together until smooth.

12. Drizzle icing over the cruffins and remove to a wire rack.

Recipe Notes and Variations

• Storage: Store cooled cruffins in an airtight container at room temperature up to 1 day or refrigerate up to 3 days.
• Variations: Use any flavor of fruit preserves, jam, nutella or apple butter in place of the peach preserves.

More Treats to Make with Crescent Dough

• Chocolate Chip Cruffins are croissant muffins that can be made in just a few minutes.
• Croffles are croissant waffles that are crispy on the outside and gooey on the inside with layers of brown sugar and cinnamon.
• Apple Cinnamon Rolls are made with crescent dough and a quick apple pie filling, ready in 20 minutes.
• See more of our Quick and Easy Crescent Roll Desserts.

Serve these warm Peach Pie Cruffins for an easy weekend breakfast, holiday brunch or sweet afternoon treat everyone will love.

If you love this recipe as much as we do, please leave a comment and a star review. Help us share on Pinterest, Instagram and Facebook!

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Peach Pie Cruffins

Peach Pie Cruffins are a quick and easy breakfast treat made with crescent dough and peach pie filling. Flaky layers with gooey peach pie filling for a delicious croissant muffin made in minutes.

Course Breakfast

Cuisine American

Keyword breakfast pastry, crescent muffins, croissant muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Cruffins

Calories 309kcal

Author Milisa

Ingredients

• 3 cans Refrigerated crescent dough 8 ounce each
• 1 cup peach preserves
• 1 teaspoon ground cinnamon
• ½ cup powdered sugar
• 3 tablespoons heavy whipping cream

Instructions

• Preheat oven to 375°.
• Grease or line a muffin tin.
• In a bowl combine peach preserves with ground cinnamon.
• Unroll each can of crescent dough into a rectangle, pressing the seams together.
• Spread 1/3 cup of peach mixture over each rectangle.
• Starting with the long side, roll up into a log.
• Cut the dough into 2 pieces and then down the center, making 4 pieces.
• Twist each piece and then roll into a muffin shape.
• Place into the lined muffin tins.
• Bake for 18 – 20 minutes until golden brown.
• In a bowl whisk together powdered sugar and heavy whipping cream until smooth.
• Drizzle icing over cruffins.
• Remove from muffin tins, loosening the edges with a sharp knife if needed.
• Cool on a wire rack. Serve warm or at room temperature.

Notes

Store cooled cruffins in an airtight container up to one day or refrigerate up to 3 days.

Variations: Use any flavor of peach jam or pie filling, Nutella or apple butter in place of peach jam. 

Nutrition

Serving: 1g | Calories: 309kcal | Carbohydrates: 47g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 454mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

The post Peach Pie Cruffins appeared first on Miss in the Kitchen.

Looking for a wonderful fall dessert? There’s nothing better than fresh apple cake. My mom gave me this recipe and I think it has been in her family for many, many years. If you are looking for a shortcut apple dessert, apple dump cake is always a favorite.

What You’ll Love About this Recipe

• No Electric Mixer Required – just stir together and pop it in the oven!
• Few Ingredients – Pantry staples and fresh apples are all you need for a homemade apple cake.
• Moist Crumb – This easy recipe has the best apple flavor with warm spices.

Ingredients Needed for Easy Apple Cake Recipe

• apples (Gala apples, Honeycrisp apples or Granny Smith apples will all work)
• granulated sugar
• vegetable oil
• pecans or walnuts – skip them if preferred
• large eggs
• vanilla extract
• all-purpose flour
• ground cinnamon
• kosher salt
• baking soda
• non-stick cooking spray

How to Make a Fresh Apple Cake Recipe

1. Peel Apples.
2. Core and dice apples.

3. Mix chopped apples, pecans, sugar, oil, eggs and vanilla together in a large mixing bowl.
4. Add all purpose flour, cinnamon, salt and baking soda to another bowl (or add all at once to mixing bowl).

5. Fold the mixture together using a wooden spoon.
6. Pour into a greased 9″ x 13″ baking dish.

7. Bake for one hour. Remove from oven to a wire rack to cool.
8. Sprinkle with powdered sugar. Slice and serve warm or at room temperature.

If you enjoy apple picking, this apple cake is the best dessert to make with fresh apples and can just be stirred together with minimal effort and a few ingredients. The taste is beyond delicious and it’s a great option for a bake sale or to share with your neighbors.

Everyone loves this apple cake and it is wonderful ending to Thanksgiving or Christmas dinners. This cake is loaded with chunks of sweet apples and rich cinnamon flavor which all together creates a wonderfully moist cake. If you only make one apple dessert this fall, this has to be the one!

If you love this Recipe as much as I do, please leave a comment and a star rating below, and tag me on social media, I love seeing your creations.

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Fresh Apple Cake

Fresh Apple Cake is one of my family's very favorite desserts. It comes together really easy, you don't even need a mixer! Sweet apples and warm cinnamon will fill your house with the best of autumn baking!

Course Desserts

Cuisine American

Keyword apple cake, best apple cake, easy apple cake, fall desserts, no mixer cake recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 456kcal

Author Milisa

Ingredients

Wet Ingredients:

• 3 cups diced apples gala, honey crisp, granny smith
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 cup pecans or walnuts chopped
• 2 eggs
• 2 teaspoons vanilla extract

Dry Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons powdered sugar optional garnish

Instructions

• Preheat oven to 350 degrees.
• Peel, core and dice apples.
• Add apples to a large bowl with sugar, vegetable oil, pecans, eggs and vanilla.
• Mix with a wooden spoon until well combined.
• In a separate large bowl, add flour, cinnamon, baking soda and salt. Whisk together.
• Add dry ingredients into wet ingredients and stir until well combined.
• Spray a 13" x 9" or 10" springform cake pan with non-stick cooking spray.
• Pour in cake batter and bake for fifty minutes to one hour. A toothpick inserted should come out clean when it's done.
• Remove from oven to a wire rack to cool.
• Garnish with powdered sugar if desired. Great warm or at room temperature.

Video

Notes

Cover and refrigerate leftovers for 2-3 days. Cake can be wrapped in a double layer of plastic wrap and foil or placed in a freezer bag and frozen for up to 1 year.

Nutrition

Serving: 1g | Calories: 456kcal | Carbohydrates: 55g | Protein: 4g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 22g | Cholesterol: 31mg | Sodium: 294mg | Fiber: 2g | Sugar: 37g

 More Apple Desserts to Try

• I love apple desserts and this Apple Upside Down Cake with walnuts is an easy from scratch dessert. An easy Apple Fritter Cake is perfect to whip up any night of the week.
• My Caramel Apple Pie Cheesecake Shooters are popular all year long and did you see the video for the Easy Apple Cobbler? It’s just like grandma would bake!
• If you have an abundance of apples, this easy Apple Crumb Pie is always a hit. You’ll have to check out my secret ingredient for the most flavorful apple pie ever!

• I’m adding this Slow Cooker Apple Butter to my list this fall and if you need something really simple, this Easy Apple Crisp is a true delight topped with vanilla ice cream!
• See all of my favorite Easy Apple Recipes that includes the best apple desserts, breakfasts and drinks for any fall occasion.
• If you love spice cakes, this Butter Pecan Spice Cake is always a hit. It’s from my husband’s grandma and it’s something special!

The post Fresh Apple Cake Recipe appeared first on Miss in the Kitchen.

After some negative feedback we got from trying our hand at Gumbo, I would like to clarify that we are not Cajun and neither were our grandmothers.

Boudin can be made in multiple ways and we are not here to disparage anyone’s Boudin, Cajun culture or how their grandma would make it. We just like trying new things and this version turned out delicious enough to share.

Just take me to the recipe! You can use the jump to recipe button at the top or scroll to the very bottom for the printable recipe card. Otherwise read on for step by step photos and instructions. 

Our shrimp guy who picks up shrimp from Louisiana right off of the boat brought us some boudin to try. We grilled it up with some steaks and we loved it. We knew we needed to figure out how to make our own boudin.

The wonderful thing about boudin is it works with whatever you have on hand. Start with pork and add shrimp, crawfish, crabs or pretty much any wild game. It’s a great way to use liver if you have it on hand. 

If you are squeamish about liver – you can totally skip it.  I swear if you can get by the thought of it though, you won’t realize it’s there. We intentionally had our butcher include the beef liver the last time we butchered a beef just for making sausages. 

I’ve never been one to eat liver but I’m a huge fan of smoked sausage and salami. I just tell myself I’m eating way more liver than I ever realize and never minded a bit.

How to Make Boudin Sausage Recipe

1. We started with pork shoulder that we ground up with bacon ends and pieces in our meat grinder to add in a little extra fat. Some ground venison from our son’s fall deer hunt on the ranch and a bit of beef liver.

2. Add in Blackened Seasoning, black pepper, kosher salt and red pepper flakes and combine.

3. In a large skillet or large saucepan, cook diced onion, jalapeños, celery and bell peppers in olive oil.

4. Cook, stirring often until onions start to brown. Set aside.

5. In the large skillet, add the ground mixture of meat and cook stirring often until browned.
6. Stir in cooked vegetables. 

7. Mix with cooked rice. 
8. Spread on a rimmed baking sheet and chill. 
9. Soak hog casings and rinse well. 

10. Place a natural hog casing on a sausage stuffer and add cooled sausage and rice mixture. 

11. Tie ends and twist into links. 
12. Place stuffed sausages onto a rimmed baking sheet and refrigerate overnight or up to 24 hours. 

13. Prepare grill or smoker to 300° using pecan, hickory or oak cooking wood for smoke flavor. 
14. Place sausages on grill and cook for 1 hour or until desired smoke level is reached. 

15. Remove from grill and serve immediately.

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How to Make Smoked Boudin Balls

• Follow the same method but instead of stuffing into casings, boudin can be made into balls and smoked or deep fried. It seems like the mixture will not hold together but it does. 
• Form Boudin into balls using a 1/4 cup measure. Press mixture firmly between your palms to form a ball shape. 
• Grill or Smoke Boudin Balls: Place boudin balls on a grill pan. Grill or smoke at 300° for 45 minutes to 1 hour.
• Deep Fry Boudin: Roll boudin balls into all purpose flour, then into two beaten eggs and then into 2 cups bread crumbs, we like Panko. Heat 4 cups vegetable oil to 350°. Fry boudin balls in small batches for about 2 minutes or until breading is lightly browned. Drain on a paper towel lining a baking rack. 

Recipe Notes for Homemade Boudin

• Store leftover cooked sausage in zip top bags for 2 days or freeze in a single layer in a zip top freezer bag up to 2 months. 
• For this recipe, we did not use any curing salt for our boudin since we were smoking it quickly at a higher temperature.

We much preferred the smoked boudin balls to the deep fried. Shocking, right? The boudin stuffed in a sausage casing was our ultimate favorite.

If you enjoy making homemade sausage, you might also like our homemade Andouille Sausage and Jambalaya recipes. 

I hear that the Cajun’s will just peel down the casing and eat it like a popsicle. It’s also great for a main dish, on a charcuterie board or as a game day appetizer. 

We have also added some sliced boudin to a pot of purple hull peas and it was amazingly delicious. If you are looking for more comfort food favorites, this Crawfish Pie is a down home favorite.

If you find yourself a long way from Louisiana or southeast Texas, you don’t have to miss out on this southern delicacy. You can make boudin at home! We took inspiration and tips for making sausage from Hank Shaw’s Cajun Boudin Sausage recipe on Honest Food.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Boudin

Boudin Cajun sausage is a southern delicacy made of pork, rice, onions, green peppers, Cajun spices and a mix of whatever the sausage maker has in mind that particular day. Boudin can be stuffed into casings or made into balls. It can be smoked, grilled or deep fried. A versatile concoction that will surely make your southern comfort food favorites list. 

Course Grilling

Cuisine American

Keyword boudin balls, Cajun Boudin Sausage, Cajun sausage

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 6 pounds

Calories 739kcal

Author Milisa

Ingredients

• 3 pounds pork shoulder
• 1 pound bacon ends and pieces
• 1 ¼ pounds ground venison
• ¾ pound beef liver
• ¼ cup olive oil
• 1 large onion diced
• 2 celery stalks diced
• 2 cloves minced garlic
• 2 jalapeños minced
• ½ cup Blackened Seasoning
• 2 tablespoons black pepper
• 4 teaspoons kosher salt
• ¼ teaspoon red pepper flakes
• 2 cups cooked rice
• hog casings

Instructions

• Cook diced onion, celery, garlic and jalapeños in olive oil over medium heat until onions just start to brown. Set aside.
• Grind pork shoulder with bacon ends and pieces through the large grinder plate. 
• Add ground pork, venison and liver and mix together. Grind with large grinder plate. 
• In a small bowl, combine blackened seasonings, black pepper, salt, and red pepper flakes together. 
• Mix into ground mixture. 
• Cook ground mixture in a large skillet over medium- high heat, stirring often until well browned. Stir in cooked vegetables and cooked rice. 
• Place on a sheet pan and refrigerate until cool. 
• Soak hog casings and rinse thoroughly. 
• Place hog casings on sausage stuffer and add meat and rice mixture, filling casings. 
• Tie ends and twist casings to make links. 
• Place on a baking sheet and refrigerate overnight. 
• Heat grill or smoker to 300. 
• Smoke sausages for 1 hour. Remove from heat and serve immediately. 

Notes

For Boudin Balls

• Follow the same method but instead of stuffing into casings, boudin can be made into balls and smoked or deep fried. 
• It seems like the mixture will not hold together but it does. 
• Form Boudin into balls using a 1/4 cup measure. Press mixture firmly between your palms to form a ball shape. 
• Grill or Smoke Boudin Balls: Place boudin balls on a grill pan. Grill or smoke at 300° for 45 minutes to 1 hour.
• Deep Fry Boudin: Roll boudin balls into all purpose flour, then into two beaten eggs and then into 2 cups bread crumbs, we like Panko. 
• Deep Fry in 4 cups vegetable oil at 350° for about 2 minutes or until breading is lightly browned. Drain on paper towels lining a baking rack. 

Store leftovers in a zip top bag for up to 2 days in refrigerator. Can be frozen in a single layer in a zip top freezer bag for up to 2 months.

Nutrition

Serving: 1g | Calories: 739kcal | Carbohydrates: 13g | Protein: 61g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 27g | Cholesterol: 298mg | Sodium: 4524mg | Fiber: 1g | Sugar: 1g

The post Homemade Cajun Boudin Sausage appeared first on Miss in the Kitchen.

If you are looking for a quick side dish, this broccoli salad is an updated classic that goes with just about any meal.

Why You’ll Love This Recipe

• Easy summer side dish – Made with simple ingredients and ready in minutes for cookouts, potlucks and family dinners.
• Sweet, savory and crunchy – Fresh pineapple, crispy bacon, red onion and pecans create the perfect balance of flavors and textures.
• Perfect for making ahead – Tastes even better after chilling, making it a great choice for entertaining and meal prep.

Ingredients for Broccoli Pineapple Salad Recipe

• Fresh Broccoli – Frozen broccoli does not work well for this recipe.
• Fresh Pineapple – canned pineapple tidbits will also work, drain them well.
• Red Onion
• Cooked Bacon 
• Toasted Pecans
• Mayonnaise – substitute Greek yogurt if desired.
• White Wine Vinegar – Apple Cider Vinegar or White Vinegar will also work.
• Orange Juice or Pineapple Juice
• Salt & Pepper

How to Make Broccoli Pineapple Salad

1. Chop fresh broccoli into bite-sized florets.
2. Dice red onion and cut pineapple into bite-size chunks.
3. Crumble cooked bacon and chop toasted pecans.
4. In a large bowl, whisk together mix mayonnaise, white wine vinegar, orange juice, salt and pepper.
5. Add broccoli, pineapple, onion, bacon and pecans.
6. Toss to coat.
7. Cover and refrigerate for 2 hours or serve immediately if desired.

Recipe Notes

• Storage: Store broccoli salad in an airtight container in the refrigerator 3-4 days. Stir before serving.
• Additions: Chopped ham or cooked chicken makes a great addition. Use sunflower seeds or walnuts in place of pecans if desired. Fresh grapes, dried cranberries or raisins are also popular additions.

Add this Broccoli Pineapple Salad to your next cookout or dinner menu for an easy side dish that is full of delicious flavors.

If you love this recipe as much as we do, please leave a comment and a star rating. Help us share on Pinterest, Instagram and Facebook!

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Broccoli Pineapple Salad

Broccoli Pineapple Salad is the perfect side dish for a quick weeknight meal or a favorite for summer cookouts! My version is filled with fresh broccoli, pineapple, red onions, toasted pecans, bacon and an easy three ingredient citrus dressing.

Course Side Dishes

Cuisine American

Keyword broccoli salad, summer broccoli salad

Prep Time 15 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 10 Servings

Calories 173kcal

Author Milisa

Ingredients

• 4 cups fresh broccoli florets
• 1 cup fresh pineapple cut into bite-sized chunks
• ½ cup diced red onion
• 4 slices bacon cooked and crumbled
• ½ cup toasted pecans
• ½ cup mayonnaise
• 2 tablespoons white wine vinegar
• 2 tablespoons orange juice or pineapple juice
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Instructions

• In a large bowl, add mayonnaise, white wine vinegar, orange juice, salt and pepper. Whisk until combined.
• Add broccoli, pineapple, red onion, bacon and pecans and mix to combine.
• Serve immediately or cover and refrigerate for 2 hours.

Video

Notes

• Storage: Store broccoli salad in an airtight container in the refrigerator 3-4 days. Stir before serving.
• Substitutions: Pineapple juice can be substituted for orange juice. Use apple cider vinegar or white vinegar in place of white wine vinegar.
• Additions: Chopped ham or cooked chicken makes a great addition. Use sunflower seeds or walnuts in place of pecans if desired. Fresh grapes, dried cranberries or raisins are also popular additions.

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 258mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 257IU | Vitamin C: 43mg | Calcium: 27mg | Iron: 1mg

More Salads You’ll Love

Cucumber Onion Salad

Frito Corn Salad

Easy Watermelon Salad

Pineapple Cucumber Salad

Broccoli salad is the perfect side to serve with grilled chicken, burgers and grilled pork chops. It’s also hearty enough to make a great lunch or light dinner. You might also like this Macaroni Ham Salad with broccoli or try these Okra Fritters for a southern favorite.

The post Broccoli Pineapple Salad appeared first on Miss in the Kitchen.

This simple seafood salad is perfect for meal prep, easy lunches or light summer dinners when don’t want to cook.

Quick Recipe Snapshot

Ready Time: 10 minutes
Servings: 4
Best For: Easy summer dinners, lunches, meal prep

Why You’ll Love This Recipe

• Made with simple, ingredients from the grocery store for a flavorful meal that tastes delicious
• The perfect no cook recipe for meal prep and easy summer lunches or dinners.
• The creamy Old Bay dressing adds classic seafood flavor with minimal effort.

Ingredients You’ll Need

• Imitation crab meat
• Celery
• Red onion
• Mayonnaise
• Sour cream or Greek yogurt
• Old Bay seasoning
• Dried dill – or fresh dill if you have it

How to Make Seafood Salad

1. Prepare the ingredients.
   Chop the imitation crab into bite-sized pieces. Dice the celery and red onion.
2. Make the dressing.
   In a large mixing bowl, combine mayonnaise, sour cream, Old Bay seasoning and dried dill until smooth.
3. Mix the salad.
   Add the imitation crab, celery and red onion to the dressing. Stir until everything is evenly coated.
4. Chill and serve.
   Refrigerate for at least 30 minutes before serving if time allows. This gives the flavors a chance to blend together. If you are in a hurry, skip the refrigerating time, it’s just a little better after chilling for a bit.

When the weather is hot and you don’t want to turn on the stove, this Seafood Salad is an easy solution. With a creamy dressing, crisp vegetables and plenty of seafood flavor, it’s a simple recipe that’s perfect for meal prep, quick lunches and light summer dinners.

Have you tried this easy Seafood Salad recipe? Leave a comment and star rating below to let others know how it turned out.

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Seafood Salad

Easy seafood salad is the no cook meal to make for a quick and easy summer lunch or dinner. Made with imitation crab, crunchy veggies and a creamy Old Bay dressing.

Course Seafood

Cuisine American

Keyword imitation crab, no cook meal

Prep Time 10 minutes minutes

Servings 4

Calories 324kcal

Author Milisa

Ingredients

• 16 ounces imitation crab cut into bite-sized pieces
• ½ cup celery diced
• ¼ cup red onion diced
• ½ cup mayonnaise I like Duke's
• 2 tablespoons sour cream or Greek yogurt
• 2 teaspoons Old Bay Seasoning
• 1 teaspoon dried dill or 1 tablespoon fresh dill

Instructions

• In a large bowl, add the mayonnaise, sour cream, Old Bay Seasoning and dill. Mix well.
• Add imitation crab, celery and red onion, stirring until well coated.
• Cover with plastic wrap and refrigerate for 30 minutes or until ready to serve.
• Serve on croissants, hoagie buns, over crisp lettuce or with crackers.

Notes

Store seafood salad in an airtight container for up to 3 days. 

Because of the mayonnaise-based dressing, do not leave it at room temperature for more than an hour.

Variations:

• Use 8 ounces cooked salad shrimp in place of 1/2 of imitation crab.
• Add a bit of fresh lemon juice to the dressing if desired.

Nutrition

Calories: 324kcal | Carbohydrates: 23g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 828mg | Potassium: 76mg | Fiber: 2g | Sugar: 5g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

More Easy Summer Recipes

Turkey Salad

Ham & Egg Salad

Easy Ham Salad

Macaroni Ham Salad

Side Dishes for Seafood Salad

Cucumber Onion Salad

Watermelon Salad

Cucumber Tomato Salad

The post Seafood Salad appeared first on Miss in the Kitchen.

The classic Woo-Woo is made with cranberry juice. I only had pomegranate juice on hand, they are totally interchangeable. It can be served as shots or as a cocktails. The flavor combination is seriously delicious.

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There’s no excuse not to make these easy 3 ingredient vodka cocktails. If you haven’t tried a Woo-Woo, you are totally missing out! I will be making these all summer long, it’s one of my absolute favorite vodka cocktails!

How to Make Woo-Woo Cocktails

1. Fill a cocktail shaker with ice. Add 2 parts vodka, 2 parts peach schnapps and one part pomegranate juice. Shake well. 
2. Add crushed ice to a highball glass and pour over the cocktail mixture. Garnish with Maraschino cherries if desired. 

What is Peach Schnapps?

Peach Schnapps is an alcoholic beverage used in making cocktails. It’s flavored with peaches. It’s sweet and a bit like a syrup. Great for fuzzy navels, fuzzy screwdrivers and  Woo-Woo cocktails. 

You don’t have to be a trained bartender to make easy cocktail recipes at home. I’m sure fancy, complicated cocktails are wonderful but you can be enjoying a simple and refreshing drink in just minutes with only a few ingredients. 

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If you are looking for the perfect party cocktail with just the right amount of sweetness, the Woo-Woo is just the ticket and would make a great frozen slushie cocktail too for hot summer days!

Have you tried this peach schnapps woo-woo cocktail recipe? Leave a comment and star rating below to let everyone know how it turned out!

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Woo-Woo

Woo-Woo Cocktail is a delicious mixed drink made with vodka, peach schnapps and pomegranate juice. A quick and easy mixed drink to enjoy after a long day or perfect for parties. 

Course Cocktails

Cuisine American

Keyword 3 ingredient cocktails, alcohol shots, easy cocktails, juice shots, pomegranate cocktail, vodka cocktail, vodka shots

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 346kcal

Author Milisa

Ingredients

• Ice
• 2 ounces Vodka
• 2 ounces Peach Schnapps
• 1 ounce Pomegranate Juice or Cranberry Juice
• Maraschino cherries for garnish optional

Instructions

• Fill cocktail shaker with ice and pour in vodka, peach schnapps and pomegranate or cranberry juice. Put the top on and shake vigorously.
• Pour over crushed ice and garnish with cherries if desired.
• Serve immediately.

Notes

Can be made as a shot instead of a cocktail by using 1 ounce vodka, 1 ounce peach schnapps and 1/2 ounce of pomegranate or cranberry juice.

Double recipe as needed.

Nutrition

Serving: 1g | Calories: 346kcal | Carbohydrates: 42g | Protein: 1g | Sodium: 17mg | Sugar: 40g

More Vodka Drinks to Try

Vodka Party Punch

Pineapple Vodka Lemonade

Screwdriver Drink (with peach schnapps)

More Easy Vodka Cocktails

The post Woo-Woo appeared first on Miss in the Kitchen.

Making homemade smoked sausage is really quite simple to do at home. It’s great way to control the ingredients plus the level of heat and spiciness when you make it yourself. We also have a simple Boudin sausage recipe if you are into sausage making.

Just take me to the recipe! You can find the printable recipe card by scrolling all the way to the bottom. I am including the step by step photos and instructions just below, if you have questions after reading the recipe.

Ingredients for Homemade Andouille

• pork shoulder
• bacon ends and pieces
• Blackened Seasoning
• kosher salt
• minced garlic
• jalapenos
• olive oil
• pork casings

What is andouille sausage?

Andouille sausage is a smoked sausage that originated in France and became especially popular in Cajun and Creole cooking in Louisiana. It’s typically made with pork, garlic, onions with blackened seasonings, smoky flavor and a coarse texture.

How to Make Andouille Sausage

1. Cut pork shoulder into large chunks. Mix pork shoulder and bacon ends together.
2. Run through a sausage grinder using the large plate.
3. Mix ground pork with minced garlic, jalapeños, blackened seasoning, kosher salt and olive oil.

4. Run through the sausage grinder once more on the large plate setting.
5. Rinse and separate pork casings. Place pork casings on sausage stuffer and fill with ground pork mixture.
6. Twist into links and tie ends.
7. Refrigerate links for 16-24 hours.

8. Prepare smoker or grill to a 300° fire, using pecan, oak or hickory for the best smoke flavor.
9. Place sausage links over indirect fire for 45 minutes to 1 hour, or until internal temperature reaches between 150° and 165°.
10. Cool sausages slightly before slicing. Casings can be removed or left on sausages.
11. Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months.

There are scores of ways to make andouille sausage. It is sometimes made with wine and being smoked, it’s easy to incorporate what meat you have on hand. It works great with venison and other wild game when mixed with pork.

Andouille can be cooked fresh before smoking and filling into casings but traditionally it is smoked. It took me a bit to get by over thinking the pork casings. I try to stop and think that I don’t blink an eye if it comes from the grocery store.

How is andouille sausage different from regular sausage?

Andouille sausage has a much bolder flavor than many traditional smoked sausages. It’s heavily seasoned, smoky and often a little spicy. Regular smoked sausage tends to have a milder flavor and softer texture while andouille has a more coarse texture with Cajun-inspired spices.

Can I substitute andouille sausage?

Yes. If you don’t have andouille sausage, you can substitute smoked sausage, kielbasa or even chorizo depending on the recipe. Keep in mind that andouille has a smoky, spicy flavor, so milder sausages may change the overall taste of the dish. If you want more heat, add a pinch of Cajun seasoning or red pepper flakes.

This smoked sausage recipe makes about 6 pounds of sausages, so you can make quite a few meals quickly when you have it stored in your freezer. We love it in this Sausage Potato Skillet and a Low Country Boil.

If you try this Andouille Sausage Recipe, please leave a comment and a star rating to let everyone know how it turned out.

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Andouille Sausage

Andouille Sausage is the classic Cajun smoked sausage. Great on it's own or mixed into dishes like Gumbo, Jambalaya or even mac and cheese. Made from pork, garlic and plenty of spices. 

Course Grilling

Cuisine Cajun

Keyword Cajun sausage, homemade Andouille, smoked sausage

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Additional Time 1 day day

Total Time 1 day day 1 hour hour 30 minutes minutes

Servings 6 pounds

Calories 855kcal

Author Milisa

Ingredients

• 4 pounds pork shoulder cut into large chunks
• 2 pounds bacon ends and pieces
• ¼ cup Blackened Seasoning
• 1 teaspoon kosher salt
• 2 tablespoons minced garlic
• 2 jalapenos diced
• ¼ cup olive oil
• pork casings

Instructions

• Set up meat grinder with the large grinder plate.
• Mix pork shoulder and bacon ends together in a bowl. Run through the meat grinder into a large bowl.
• Mix in garlic, jalapeños, blackened seasonings, kosher salt and olive oil.
• Add mixture to grinder once more on the large plate setting. 
• Place mixture in refrigerator.
• Soak pork casings and rinse thoroughly. Place pork casings on sausage stuffer and fill with sausage mixture. 
• Twist into links and tie ends. 
• Place on a clean baking sheet and refrigerate links for 16-24 hours. 
• Using pecan, oak or hickory for the best smoke flavor, make a grill fire or set smoker to 300°.
• Set andouille links over indirect heat for 45 minutes to 1 hour. Internal temperature should reach between 150° and 165°.
• Cool sausages slightly before slicing, remove casings if desired.
• Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months. 

Notes

• Sausages are fully cooked and will just need to be reheated after refrigerating or freezing, just bring it up to 145° in the oven or skillet.

Nutrition

Serving: 1g | Calories: 855kcal | Carbohydrates: 2g | Protein: 63g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 38g | Cholesterol: 217mg | Sodium: 1557mg

Our Favorite Recipes with Andouille Sausage

Gumbo

Jambalaya

Andouille Rice Skillet

Creamy Cajun Sausage Pasta

The post Andouille Sausage appeared first on Miss in the Kitchen.