Loaded with shrimp, imitation crab, colorful rotini, marinated mozzarella balls, and fresh veggies, this seafood pasta salad is tossed in a creamy pesto dressing for a flavorful dish that’s perfect for parties, potlucks, and summer cookouts.

Hey cousins! I don’t throw around the word “best” lightly, but when I tell you this is the best seafood pasta salad recipe ever, I mean it.

I first made this pasta salad for a family cookout when I needed something that would feed a crowd and hold its own next to all the barbecue. Y’all know how it goes…there’s always macaroni salad, potato salad, baked beans, and somebody’s famous deviled eggs competing for attention. Well, let me tell you, this seafood pasta salad stole the show!

Before the burgers even came off the grill, folks were already asking who made the pasta salad. By the end of the day, the bowl was scraped clean, and I had handed out the recipe more times than I could count.

So what makes this seafood pasta salad so darn special? Baby, it’s loaded with juicy shrimp, tender imitation crab, fresh mozzarella balls marinated in garlic and chili peppers, sweet cherry tomatoes, black olives, and green onions. Then everything gets tossed in a creamy pesto dressing that’s just downright addictive.

What’s the best mayonnaise to use in this seafood pasta salad?

The mayonnaise you use can make or break a seafood salad. Since seafood has a delicate flavor, I like using a rich, creamy mayo that adds flavor without overpowering the shrimp and crab. Duke’s is one of my favorites because it brings a little extra zip to the party, while Hellmann’s (known as Best Foods in some parts of the country) delivers a smooth, classic flavor that works beautifully in seafood-based dishes. No matter which one you choose, stick with a full-fat mayonnaise for the best texture and taste.

Can I make this seafood pasta salad right before serving?

You can, but I wouldn’t! Yes, it’s going to be good, but if want your seafood pasta salad to be spectacular, be sure to make and refrigerate if for at least two hours before serving. I personally make mine ahead of time and refrigerate it overnight.

How long do the leftovers last?

I’m going to be honest with y’all. When it comes to seafood, I don’t keep it in the refrigerator for long periods. Especially stuff like shrimp, and other shellfish. For this seafood pasta salad, I don’t keep it no longer than 3 days in the refrigerator.

Check out some of my other pasta salad recipes

• Tuna Pasta Salad Recipe
• Seafood Macaroni Salad
• Cold Chicken Macaroni Salad
• Easy Creamy Italian Pasta Salad

Print this recipe, and be sure to share it on Pinterest!

Print

The Best Seafood Pasta Salad Recipe Ever

This seafood pasta salad combines shrimp, imitation crab, marinated mozzarella balls, fresh vegetables, and rotini pasta in a creamy pesto dressing. It's easy to make, perfect for feeding a crowd, and packed with flavor in every bite.

Course Side Dish

Prep Time 20 minutes minutes

chilling time 2 hours hours

Servings 12 servings

Calories 529kcal

Ingredients

• 1 lb tricolored rotini pasta
• 1 lb imitation crab
• 1 lb cooked large shrimp shell removed
• 12 oz fresh mozzarella cheese marinated in oil, garlic, and chili peppers
• 4 oz sliced black olives
• ½ bunch green onion chopped
• 1 pint cherry tomatoes sliced in halves
• 1 tbsp minced garlic
• 1 ½ cup mayonnaise
• ¼ cup pesto I used jarred
• 2 tsp cracked black pepper
• 2 tsp seasoning salt
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 med red bell pepper chopped

Instructions

• Bring a large pot of salted water to a boil. Add the tricolored rotini and cook according to the package directions until al dente.
• Drain the pasta and rinse it under cold water until completely cooled. Let the pasta drain thoroughly.
• In a small bowl, combine the mayonnaise, pesto, reserved marinade from the mozzarella balls, minced garlic, cracked black pepper, seasoning salt, onion powder, and garlic powder. Whisk until smooth and well combined.
  
• In a large mixing bowl, add the cooled pasta, imitation crab, cooked shrimp, marinated mozzarella balls, black olives, red bell pepper, green onions, and cherry tomatoes.
  
• Pour the dressing over the pasta mixture. Gently toss until all of the ingredients are evenly coated.
  
• Cover the bowl and refrigerate for at least 2 hours before serving. For the best flavor, chill overnight.
• Before serving, give the pasta salad a good stir. Taste and adjust the seasonings if needed. If the pasta has absorbed some of the dressing, stir in a little extra mayonnaise until the desired consistency is reached.
• Serve cold and enjoy.
  

Nutrition

Calories: 529kcal | Carbohydrates: 40g | Protein: 20g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 1373mg | Potassium: 288mg | Fiber: 3g | Sugar: 4g | Vitamin A: 932IU | Vitamin C: 22mg | Calcium: 199mg | Iron: 1mg

The post The Best Seafood Pasta Salad Recipe Ever appeared first on I Heart Recipes.

This Southern Iced Tea is made with black tea, ripe watermelon, sugar, and fresh mint leaves.

Hey cousins! The weather is heating up, so I decided to toss a few of my favorite summer drinks in your direction. This time around, I’m sharing my recipe for Southern watermelon iced tea. This beverage is highly requested at all of my cookouts. All of my family and friends demand that it’s on my menu, so I make sure to have it available.

This recipe is quite simple. I use regular black tea bags, fresh watermelon, sugar, water, and mint leaves. I also add a bit of red food dye, but that is completely optional (just to make this summer beverage nice and vibrant in color!)

Keep in mind thatg although I use black tea for this southern watermelon iced recipe, you can replace it with green tea. Yes, the taste will change a bit, but it’s still quite delicious!

More Beverages To Try

• Southern Peach Iced Tea
• Pink Moscato Lemonade
• Simple Fruit Punch Recipe

Here’s my video tutorial for Homemade Sweet Watermelon Iced Tea!

Print this recipe for later, and don’t forget to share it with your friends on Pinterest!

Print

Watermelon Iced Tea

This watermelon iced tea recipe is a sweet, refreshing treat that's perfect for a pool-side party on a hot summer day!

Course Drinks

Cuisine American

Keyword summer recipe, Watermelon Iced Tea

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Author I Heart Recipes

Ingredients

• 1 small watermelon about 2 lbs
• 5 black tea bags
• 4 cups water
• 1 cup granulated sugar
• 2-3 drops of red food coloring optional
• mint leaves optional

Instructions

• Bring the 4 cups of water to a boil, then remove from the heat.
• Toss in tea bags, and let sit for 20 minutes.
• Cut the top of the watermelon off, and save for later
• Scoop out the red part.
• Place the red part of the watermelon into a blender of food processor, and liquify.
• Pour the watermelon juice into a pan, and sprinkle in the sugar.
• Mix until well combined, then bring to a boil, and cook for 2 minutes.
• Turn the heat off, then remove the pan from heat, and let sit for 5 minutes.
• pour the watermelon juice into a pitcher, along with the now concentrated tea.
• Add in a few drops of red food coloring ( optional)
• Stir,then let it sit until it cools.
• Cut the leftover watermelon into cubes, and clean the mint leaves.
• Place the mint leaves,watermelon cubes, and ice into a pitcher.
• Pour the watermelon tea over the ice.
• Let sit for 5 minutes.
• Serve and enjoy!

Video

Notes

You can add more or less sugar

The post Southern Watermelon Iced Tea appeared first on I Heart Recipes.

Easy brown sugar baked beans made with canned baked beans, ground beef, and pineapple chunks.

Hey Cousins! Looking for a show stopping recipe to take to your next cookout? No need to look further! In this post I’m going to show you how to make the best ever brown sugar baked beans with ground beef and pineapple. Yes, my love muffins – I said PINEAPPLE! You’re going to be amazed at how this secret ingredient changes the game!

Is this an easy baked beans recipe?

Yes indeed! This brown sugar baked beans recipe is easy because we’re cutting a huge corner by skipping the dry beans and using canned beans! Baby, you don’t have to be in the kitchen all day, boiling up beans just to bake them! Grab the can opener, and let the magic begin!

What kind of canned beans should I use?

I use canned navy beans for this baked beans recipe. You can use your favorite brand if you choose, but I personally always use whatever is on sale at my local grocery store at the time. I see no reason to spend extra money on some brand name beans, because I’m going to doctor up anyway.

What kind of ground beef to use

I almost always use 85/15 ground beef for these brown sugar baked beans. I find that it’s always moist and never dry. However, in rare cases that I serve this to someone who doesn’t eat beef, I use 80/20 ground turkey, and I brown it in 1 tbsp of oil (usually corn oil).

Why do I use pineapples in this baked beans recipe?

Why do I put pineapple in my brown sugar baked beans? Because pineapples and brown sugar pair so wonderfully! Think about how brown sugar and pineapple make a holiday ham pop. There’s just something about brown sugar, and sweet pineapple that pairs well with savory. The acidic sweet pineapples and deep brown sugar truly elevate this dish to another level

Cookout Foods That Pair Well with Baked Beans

These baked beans should be served with all of your other cookout favorites. Here’s a list of mine

• Best Oven Baked BBQ Ribs
• Southern Potato Salad Recipe
• Slow Cooked Barbecue Beef Back Ribs Recipe
• Oven Baked Corn On The Cob
• Slow Cooker Beef Brisket

How to store leftovers

If you have leftovers, store the baked beans in an airtight container. They can be stored in the refrigerator for up to 5 days.

Check out my video tutorial for these baked beans!

Print

Brown Sugar and Pineapple Baked Beans

Dress up drab canned baked beans with some brown sugar, pineapple, and molasses. It's the perfect side dish for a summer BBQ party!

Course Side

Cuisine Southern

Keyword Brown Sugar and Pineapple Baked Beans

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Calories 416kcal

Author I Heart Recipes

Ingredients

• 1 lb ground beef
• 46 oz canned navy beans drained and rinse
• 20 oz canned pineapple chunks in juice
• 1 3/4 cups dark brown sugar
• 2 tbsp mild molasses
• 1/4 cup yellow mustard
• 1 Tbsp lemon zest
• 2 cups chicken broth
• 1 1/2 tbsp cornstarch
• 2 cups pineapple juice
• 1 medium yellow onion chopped
• 1/2 cup chopped sweet peppers
• 1 tbsp celery flakes
• 1 tsp cracked black pepper
• Salt and pepper for taste

Instructions

• Drain and rinse the beans, then set them to the side.
• Brown the ground beef over medium heat, and drain all visible fat.
• In a large bowl combine the pineapple juice, brown sugar, mustard, molasses, chicken broth and lemon zest.
• Put the beans in a 9×13 along with the cooked ground turkey, onions, peppers, and pineapple.
• Stir the ingredients until everything is well incorporated.
• Sprinkle in the celery flakes, and salt & pepper.
• Pour in the pineapple juice and brown sugar mixture.
• Make sure everything is well combined, then cover the bake dish with foil or lid.
• Bake on 350 F for one hour and 30 minutes.
• Remove the beans from the oven, and scoop out about 1 cup of the liquid.
• Combine the liquid with 1 1/2 tbsp of cornstarch and mix until it’s lump free.
• Pour the liquid back into the bake dish, and stir.
• Cover the beans back up, and bake for an additional 30 minutes.
• Remove the beans from the oven, uncover, and stir.
• Let cool until they are safe to eat.
• Serve and enjoy!

Video

Nutrition

Calories: 416kcal | Carbohydrates: 72g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 28mg | Sodium: 729mg | Potassium: 670mg | Fiber: 7g | Sugar: 46g | Vitamin A: 230IU | Vitamin C: 19mg | Calcium: 115mg | Iron: 4mg

The post Brown Sugar Baked Beans With Ground Beef and Pineapples appeared first on I Heart Recipes.

Homemade southern style peach cobbler made with canned peaches, warm spices, a flaky crust, and lots of butter!

Hey cousins! Since the beginning of my YouTube days, I’ve been sharing my love for peach cobbler. I have several videos, and several recipes uploaded, but this particular recipe has always been a family favorite. My southern peach cobbler recipe made with canned peaches isn’t just a summer or spring recipe. It’s one of those desserts that is appreciated year round!

Making this southern peach cobbler is easy! I use store bought crust, canned peaches, spices, and I nice amount of vanilla and butter. And baby, don’t let the premade pie crust scare you away! Because whenever I make this cobbler recipe, people swear it was made by someone’s granny!

The Secret to this Southern Peach Cobbler with Canned Peaches

The secret to my southern peach cobbler with canned peaches? It’s ginger! I add a little bit of ground ginger, and it adds warmth to the cobbler filling. A little goes a long way, so don’t over do it.

What kind of canned peaches are used

For this recipe you will need sliced yellow peaches in heavy syrup. I do not use peaches in water, or fruit juice. If you’d like to lower the sugar content, you can use the other canned peaches mentioned.

How to store leftovers and reheat

If you have leftover peach cobbler, simply place it in an airtight container. You can store it for up to five days in the refrigerator. When you’re ready to have more, you can eat it cold, or reheat it in the microwave for 30 seconds.

I originally shared this recipe years ago. Below is my YouTube video tutorial from 2016!

Watch me make my soul food style peach cobbler, and be sure to FOLLOW ON PINTEREST 🙂

Print

Southern Peach Cobbler with Canned Peaches

Easy southern peach cobbler made with canned peaches, warm spices, vanilla, and store bought crust.

Course Dessert

Cuisine Soul Food

Keyword southern peach cobber,

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 people

Calories 439kcal

Author I Heart Recipes

Ingredients

• (2) 29 oz canned sliced peaches in heavy syrup
• 1 1/2 tablespoon of pure vanilla extract
• 1/2 teaspoon of ground nutmeg
• 1/2 teaspoon of ground ginger
• 2 1/2 teaspoon of ground cinnamon
• 2 stick of butter salted
• 1 1/2 cup of white sugar
• 2 boxes of store bought crust
• 1 cup of water
• 1/2 cup of all purpose flour

Instructions

• In a cup, combine the flour and water, then mix until smooth and set it aside.
• Next, grab a large mixing bowl and add the peaches, butter, sugar, vanilla extract, lemon juice, cinnamon, nutmeg, and ginger. Fold the ingredients, the put everything into a large pot. Place the pot over medium-high heat.
  
• As everything heats up, stir well and let the butter melt completely. Once melted, pour in the flour and water mixture. Keep stirring so everything blends smoothly, then let it cook for about 5 more minutes until slightly thickened.
• Meanwhile, open up one of the boxes of pie crust/ dough and roll out and cut them into squares. Arrange those squares in a greased 9×13 baking dish, making sure the bottom is nicely covered.
• Bake the pie dough squares at 350°F for 8 minutes(This gives it a head start and keeps it from turning soggy later)
• Next, remove it from the oven and carefully pour the hot peach filling right over the crust.
  
• Open open the second box of pie crust and roll both crust/dough on top. Make sure the whole cobbler is covered with dough. For extra flavor and that golden finish, brush a little of the leftover cobbler filling over the top crust.
  
• Return the dish to the oven and bake at 350°F for 40–50 minutes, or until the top turns golden brown and the filling bubbles up beautifully.
• Remove the crust from the oven, and let it cool down for a few minutes.
• Serve and enjoy by itself or with ice cream.
  

Video

Nutrition

Calories: 439kcal | Carbohydrates: 71g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 251mg | Potassium: 233mg | Fiber: 4g | Sugar: 37g | Vitamin A: 453IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 2mg

The post Southern Peach Cobbler With Canned Peaches appeared first on I Heart Recipes.

This easy cold spaghetti salad is the perfect summer side dish! It’s packed with fresh vegetables, cheese, and creamy Italian dressing, all tossed with tender spaghetti.

Hey, Cousins! As summer slowly approaches, I know you’re all looking for those easy cold pasta salad recipes. I had to circle back to this Easy Cold Spaghetti Salad (formerly known as my Italian Spaghetti Pasta Salad) because this recipe stays in rotation in my household, and it will in yours too!

You don’t need a lot of time or fancy ingredients to make this spaghetti salad. Honestly, you probably already have most of the ingredients in your kitchen. So let’s get this thing going y’all, and don’t forget to leave me a comment below once you try it!

Easy Spaghetti Salad Ingredients

Here’s a list of the main ingredients you need to make an easy spaghetti salad. Scroll on down to the recipe card to find the complete recipe!

• Spaghetti: I use one pound of regular spaghetti noodles cooked to al dente.
• Italian Salad Dressing: use your favorite store-bought brand or whip out a homemade dressing recipe!
• Greek Yogurt: plain Greek yogurt is my secret ingredient instead of mayo! The creamy yogurt cuts the vinegary flavor of the dressing, making it smooth and creamy.
• Italian Seasoning & Garlic: punch up the Italian flavors with a dried Italian seasoning blend and minced garlic.
• Fresh Basil: the flavor of fresh basil brings together all the Italian flavors from the dressing and seasoning.
• Veggies: I use fresh zucchini, yellow onion, green bell pepper, white mushrooms, sun-dried tomatoes, and canned black olives.
• Cheddar Cheese: I prefer cubed cheddar cheese for a chunk of cheese in every bite, but you can also use shredded cheese.
• Parmesan Cheese: grated parmesan adds a salty bite. I use it in the dressing and as a finishing garnish!

How to Make Easy Cold Spaghetti Salad (+ Video Tutorial)

Watch how I make this quick and easy spaghetti salad recipe, then follow the step-by-step directions below!

Hey cousin! If you loved this video, be sure to watch more of my YouTube video tutorials and blog on my channel!

How to store leftovers

Got leftovers? Toss it into airtight containers and store in the refrigerator for up to three days. Want to make it ahead of time? I suggest not making this dish more than 1 day in advance.

Want more pasta salad recipes? I got you!

• Southern Tuna Macaroni Salad
• Pizza Pasta Salad
• Deviled Egg Macaroni Salad
• Seafood Macaroni Salad

Print and save this recipe for later!

Print

Spaghetti Pasta Salad Recipe

This creamy Italian pasta salad is packed with fresh veggies and a sweet, creamy Italian dressing – made without mayo! It's a light, refreshing, healthy pasta salad!

Course Side Dish

Cuisine American

Keyword Cold Spaghetti Pasta Salad, pasta salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10 servings

Author I Heart Recipes

Ingredients

• 16 oz spaghetti
• 1 1/2 cup greek yogurt
• 8 oz Italian dressing
• 1 tbsp Italian seasoning
• 2 tsp minced garlic
• 4 large basil leaves chopped
• 1 small zucchini chopped
• 1 small yellow onion
• 1 medium green bell pepper diced
• 1/2 cup white mushrooms sliced
• 1/4 cup smoked sun dried tomatoes
• 1/4 cup black olives sliced
• 8 oz cheddar cheese cubed
• 1/4 cup grated parmesan cheese
• salt & pepper for taste

Optional Garnishes

• Parsley flakes
• Red Pepper Flakes

Instructions

• Cook the pasta until al dente, then drain and rinse with cold water until the pasta is cooled.
  16 oz spaghetti
• In a large mixing bowl, combine the Greek yogurt and Italian dressing. Mix until well combined. Taste for seasoning.
  1 1/2 cup greek yogurt, 8 oz Italian dressing
• Sprinkle in the Italian seasoning and minced garlic. Mix until everything is well incorporated.
  1 tbsp Italian seasoning, 2 tsp minced garlic
• Next, add in the chopped basil, zucchini, onion, bell peppers, mushrooms, sun-dried tomatoes, olives, and cubed cheddar cheese
  4 large basil leaves, 1 small zucchini, 1 small yellow onion, 1 medium green bell pepper, 1/2 cup white mushrooms, 1/4 cup smoked sun dried tomatoes, 1/4 cup black olives, 8 oz cheddar cheese
• Add in the cool spaghetti pasta and Parmesan cheese, then gently fold all the ingredients. Taste for seasoning, and add salt and pepper if needed.
  1/4 cup grated parmesan cheese, salt & pepper for taste
• Transfer the spaghetti pasta salad to your serving dish or bowl. Garnish with more Parmesan cheese, parsley, and red pepper flakes (if desired).
  Parsley flakes, Red Pepper Flakes
• Refrigerate until serving. Enjoy!

Video

The post Easy Cold Spaghetti Salad appeared first on I Heart Recipes.

Southern cabbage and okra cooked to perfection in a savory broth, with smoked turkey, onions, seasonings, and more.

Hey Cousins! Ever since I moved to Florida, I’ve been on an okra binge. I’ve been eating it fried, roasted, fresh, but one of my favorite ways is to cook it is with cabbage. I love the classic combination of okra and Southern cabbage! I usually use smoked turkey tails( or ham hocks), broth, and a few pantry staple spices. It always comes out amazing, and when served with cornbread, it’s a full meal for us! This dish is inexpensive, easy on time, and is a family favorite.

Fresh or frozen okra?

I’m going to keep it real with you! I prefer fresh okra over frozen any day! However, I know that fresh okra isn’t always in season everywhere. For example, when I lived in Seattle, I had to search high and low for fresh okra, and many times I was unsuccessful. I had no choice, but to use frozen okra. Frozen okra does get the job done, but it can’t compete with fresh okra.

What to serve with Southern Cabbage and Okra?

When I make this southern cabbage and okra, I always keep it simple. Most of the time, I serve it with some kind of cornbread. However, if I’m feeling really fancy, I serve this dish with fried catfish and maybe some hush puppies.

How to store and reheat leftover Southern Cabbage and Okra

Storing leftovers and reheating is easy. Be sure to let the cabbage and okra cool to room temperature. Next, you transfer any leftovers into airtight containers and store them for up to 2 days. No more than 2 days, as it will thicken over time.

Reheat this dish in a pot over medium heat, with a few splashes of vegetable or chicken broth to thin it out.

More Cabbage and Okra dishes

• Cheesy Cabbage Creole
• Southern Fried Okra Recipe
• Loaded Cajun Fried Cabbage
• Smoked Turkey Gumbo

Be sure to print and save this recipe. Also, Share it on Pinterest y’all!

The post Southern Cabbage and Okra appeared first on I Heart Recipes.

Brown Stew Chicken deeply seasoned, and simmered to perfection in a savory, slightly sweet gravy that’s packed with bold Caribbean flavor. Tender chicken, hearty vegetables, and a beautifully caramelized base come together for a comforting dish.

Hey Cousins! My husband and I recently visited Jamaica, and y’all know I came back full of ideas for the blog. Y’all we has plenty of jerk chicken, jerk pork, grilled fish, tropical cocktails.. Oh and you know we had beef patties, and oxtails throughout the trip—BUT one of the classic dishes I couldn’t wait to try and share with you is this amazing brown stew chicken.

If you’ve been following me for a while, you know that I’ve made this dish years ago. However, I definitely made some revisions. This time around, I brought more flavor, spice, and authenticity! Let’s hop right into this recipe!

Ingredients For Brown Stew Chicken

• Chicken – the main protein and base of the dish
• Limes – used to clean the chicken and add freshness
• Olive oil – helps the seasoning stick and coat the chicken
• Onion powder – adds a deep savory flavor
• Garlic powder – builds a rich, garlicky taste
• Seasoning salt – enhances overall flavor with salt and spices
• Black pepper – adds mild heat and balance
• Allspice – gives that warm, signature Caribbean flavor
• Worcestershire sauce – adds depth and umami richness
• Scotch bonnet (or habanero) – brings heat and bold flavor
• Green onions – add freshness and a mild onion bite
• Vegetable oil – used to brown the chicken and build flavor
• Yellow onion – adds sweetness and depth to the base
• Garlic – strengthens the savory flavor
• Red bell pepper – adds sweetness and color
• Green bell pepper – adds an earthy balance
• Granulated sugar – caramelizes for color and slight sweetness
• Ketchup – adds tang, sweetness, and helps form the sauce
• Water – creates the cooking liquid for the stew
• Better Than Bouillon (chicken) – boosts the broth’s flavor
• Golden potatoes – make the dish hearty and absorb the gravy
• Carrots – add natural sweetness and balance

How does brown stew chicken differ from traditional stew chicken?

The main difference really comes down to flavor and technique—and trust me, you can taste it. First, brown stew chicken builds that deep color and rich, slightly sweet flavor because you actually brown the chicken and caramelize sugar right in the pot. Meanwhile, regular stew chicken keeps things simpler and gives you a lighter, more straightforward savory broth. In comparison, Brown Stew Chicken delivers a much deeper flavor because of the browning and caramelization steps.

How to make stew more brown?

If you’d like to make your brown stew chicken more brown, you can add add 2 tbsp of browning sauce to the pot. My favorite browning sauce is by Kitchen Banquet.

How to Store Leftovers

First, let the brown stew chicken cool down completely. Then, transfer everything into an airtight container, making sure you include plenty of that gravy to keep the chicken moist. Storing Brown Stew Chicken properly helps preserve its delicious flavor for later.

Next, place the container in the refrigerator. It will stay fresh for up to 4 days.

If you want to keep it longer, go ahead and freeze it. Just portion it into freezer-safe containers or bags, leaving a little space at the top. It will keep well in the freezer for up to 3 months.

How to Reheat Leftovers

When you’re ready to enjoy it again, the stovetop works best. First, place the leftovers in a pot over medium-low heat. Then, add a splash of water or broth to loosen the gravy, and stir occasionally until everything heats through. Reheating brown stew chicken this way makes sure the flavors and texture stay perfect.

If you’re short on time, you can use the microwave. Simply cover the dish and heat in intervals, stirring in between so it warms evenly.

If you’re reheating from frozen, let it thaw overnight in the fridge first. After that, reheat it on the stovetop for the best texture and flavor. This approach works especially well for Brown Stew Chicken.

Print

Easy Brown Stew Chicken Recipe With Potatoes

This brown stew chicken is rich, deeply seasoned, and simmered to perfection in a savory, slightly sweet gravy that’s packed with bold Caribbean flavor. Tender chicken, hearty vegetables, and a beautifully caramelized base come together for a comforting dish that tastes even better the next day.

Course Dinner

Cuisine Caribbean

Keyword Caribbean, dinner recipe

Prep Time 4 hours hours 20 minutes minutes

Cook Time 2 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 8 servings

Calories 1000kcal

Ingredients

• 4–5 lbs Whole chicken cut into pieces
• 2 limes for cleaning the chicken
• 2 tbsp olive oil
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 3 tsp seasoning salt
• ¾ tsp coarse black pepper
• ½ tsp allspice
• 2 tsp Worcestershire sauce
• 1 large Scotch bonnet pepper or habanero, chopped (seeds optional)
• 5 green onions chopped

Stew Ingredients:

• 3 tbsp vegetable oil
• 1 large yellow onion chopped
• 5 cloves garlic chopped
• 1 large red bell pepper chopped
• 1 large green bell pepper chopped
• 1½ tbsp granulated sugar
• 2 tbsp ketchup
• 6 cups water
• 2 tbsp Better Than Bouillon chicken
• 1 lb golden potatoes quartered
• 5 large carrots peeled and cut into 1-inch pieces

Instructions

• Start by cleaning the chicken thoroughly with fresh lime juice. Rinse well under cold water, taking care to avoid splashing, then pat dry.
  
• Transfer the chicken to a large bowl and drizzle with olive oil. Season with onion powder, garlic powder, seasoning salt, black pepper, allspice, and Worcestershire sauce. Add the chopped Scotch bonnet pepper and green onions. Using your hands, mix well to ensure every piece is evenly coated.
  
• Place the seasoned chicken into a large freezer bag or covered container and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
• When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for a few minutes.
• Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken in batches, browning each piece on all sides. Remove the browned chicken and set aside in a bowl.
  
• In the same pot, add the chopped onions, garlic, and bell peppers. Sauté until softened and translucent. Create a small well in the center of the pot and add the sugar, allowing it to caramelize slightly. Stir in the ketchup, then mix everything together.
  
• Return the browned chicken to the pot and stir to combine with the vegetables.
• In a separate bowl, mix the water with the Better Than Bouillon until fully dissolved. Pour this mixture into the pot, ensuring the chicken is well covered.
• Bring everything to a gentle simmer, then cover and reduce the heat to medium. Let the stew cook for 1½ hours, stirring occasionally.
  
• After 1½ hours, add the potatoes and carrots. Continue cooking for an additional 30 minutes, or until the vegetables are tender and the chicken is fully cooked.
  
• Serve hot over rice and enjoy.

Nutrition

Calories: 1000kcal | Carbohydrates: 25g | Protein: 74g | Fat: 66g | Saturated Fat: 18g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 28g | Trans Fat: 0.4g | Cholesterol: 286mg | Sodium: 1536mg | Potassium: 1260mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7542IU | Vitamin C: 61mg | Calcium: 96mg | Iron: 5mg

The post Easy Brown Stew Chicken Recipe With Potatoes appeared first on I Heart Recipes.

Don’t miss this recipe for a zesty Italian pasta salad with salami, Parmesan cheese, and fresh veggies. This simple pasta salad is perfect for parties, potlucks, or as a quick summer side dish.

Hey cousins! The other day I made this easy Italian pasta salad for lunch, and it was incredible. Like seriously, this cold pasta salad was so amazing I had to run over to Facebook and show it off to the cousins! I asked if y’all wanted the recipe, and of course, everyone said YES. So, here I am, sharing my recipe for a quick and easy pasta salad with salami, veggies, and parmesan cheese.

What Is Italian Pasta Salad?

In Italy, a cold pasta salad is a staple summer dish. It’s typically made with short pasta mixed with a variety of fresh ingredients. The dressing, made in advance and added while the pasta is still warm, usually has an olive oil or vinegar base (like red wine vinegar), which seeps into the cooked pasta and infuses it with flavor.

Italians usually enjoy a pasta salad as a first course, but it’s also great as a buffet dish, at picnics, or as a light lunch. Italian pasta salad is super simple, versatile, and incredibly delicious! I pack my salami pasta salad with fresh, crisp vegetables, a creamy dressing, sweet grape tomatoes, and olives. It’s the perfect combination of everything and tastes way better than the bitter and stale pasta salads available at grocery store deli counters. It’s also fast and cheap to make. What could you possibly NOT love about this pasta salad recipe?

Not to toot my own horn, but I’m confident you’ll make this Italian pasta salad recipe for your next summer cookout. So, let’s jump into how to make it!

Italian Pasta Salad Ingredients + Shopping List

When it comes to ingredients for my Italian pasta salad, I use what I have on hand, and I encourage you to do so as well! I have some ingredient preferences, but what’s great about this pasta salad recipe is that you can toss in just about anything, and it’ll still taste great. Here are the ingredients I use for my Italian pasta salad with salami.

Salad Ingredients:

• Pasta—a short pasta shape is best. I use Cellentani (or corkscrew) pasta. Cavatappi, rotini, or even macaroni are great pasta for cold pasta salads.
• Red Onion—spicy and sweet, gives a nice bite to the pasta salad.
• Green Onions—are milder than red onions.
• Grape Tomatoes—plump and juicy grape tomatoes are refreshing in any salad. You could also use cherry tomatoes (which are different from grape tomatoes).
• Bell Peppers—I use green bell pepper, but you could also use yellow or red bell pepper for more color.
• Olives—I prefer black olives but feel free to use your favorite kind (green olives, kalamata olives, etc.).
• Salami—I use a dry salami, also called hard salami. It’s bold and smoky, but the flavor balances with fresh veggies and creamy Italian dressing.

Italian Dressing Ingredients:

• Italian Salad Dressing—yes, I use a store-bought salad dressing and beef it up with some delicious additions. I prefer Olive Garden’s Italian dressing, which you should be able to find at your local grocery store.
• Mayonnaise—I prefer Best Foods, aka Hellman’s Mayo. If you have a preference, feel free to use that!
• Minced Garlic—for some added kick in the dressing.
• Fresh Basil—a delicious Italian herb that’s fresh and slightly peppery.
• Seasoning Salt—I use my very own Rosamae Seasonings seasoning salt to enhance the flavors in this pasta salad recipe.

Equipment Needed:

Tossing this salad together is pretty dang simple, but there are a few things you’ll want on hand to make the recipe.

• Large Pot—for cooking the dried pasta.
• Strainer—for draining the pasta water.
• Vegetable Chopper—for chopping fresh vegetables in a flash.
• Bowls—large and small for mixing the salad dressing and ingredients.
• Whisk—for mixing the salad dressing.
• Large Salad Spoon—to mix the Italian pasta salad.
• Airtight Container—to store any leftovers.

How to Make Italian Pasta Salad with Salami

My Italian pasta salad recipe is seriously SO quick to whip up. In less than 30 minutes, you’ll have a delicious cold pasta salad ready for any occasion. Here’s a quick overview of the steps. Then, be sure to check out the recipe card below for the full recipe, with ingredient measurements and directions.

1. Make the pasta according to the package directions. You’ll want to cook it until it’s just al dente for the perfect texture. Rinse the pasta with cold water once drained to stop the cooking and cool it down.
2. Make the dressing. In a small bowl, mix the mayonnaise, Italian salad dressing, dry basil, garlic, and seasoning salt and whisk until everything is nice and creamy.
3. Toss the cooled, cooked pasta in the salad dressing. It’s best to do this when the pasta is slightly cooled but still warm. The dressing will seep into the warm pasta, really soaking it with all those delicious flavors.
4. Add the diced veggies and Parmesan cheese. I love the colorful vegetables in this pasta salad—it’s a gorgeous, delicious rainbow. Fold the ingredients until everything is well combined.
5. Refrigerate the Italian pasta salad for a minimum of two hours. This will give the flavors plenty of time to meld together.

Pro-Tips and FAQs for the Best Italian Pasta Salad Recipe

There are so many great things about this Italian pasta salad with salami. It’s totally foolproof. But if you’ve got questions, I got answers! If there’s something else y’all want to know, drop a comment down below!

Italian Pasta Salad Ingredient Variations and Substitutes

If there’s an ingredient you don’t love in this recipe, leave it or swap it out! I used what I happened to have on hand for this particular recipe, but the possibilities are endless. So, here are some ingredient variations.

• Use a different kind of salami—there are so many options! I just happened to have some dry salami on hand. You can totally make your Italian pasta salad with pepperoni, a different Italian salami, spicy salami, or whatever you want.
• Use a different pasta shape. As I said above, there are plenty of options. A tri-color rotini pasta would add even more color to this rainbow salad. Mini shells would hang on to pockets of dressing. Even cheese tortellini would be a great sub for regular pasta. Of course, you could make this easily with gluten-free pasta.
• Switch up the veggies. Use whatever you like or have in your fridge. For example, add artichoke hearts, sun-dried tomatoes, banana peppers, red peppers, your favorite olives, etc.
• Add more cheese. No one ever said, “Too much cheese”! Try fresh mozzarella cheese or mozzarella balls (those little mini ones you find in the store). Feta cheese would taste great. If you want to stick with Parmesan, use shaved or grated Parmesan instead of shredded.
• Tweak the seasonings. Fresh herbs like fresh parsley will add flavor. Red pepper flakes would add some spice. Italian seasoning and black pepper enhance the flavors of the other ingredients.

How long does Italian pasta salad last?

This zesty Italian pasta salad will last 3-5 days in the refrigerator when stored in an airtight container. However, I do not recommend freezing it as the vegetables, and creamy salad dressing will completely break down and change texture once thawed.

Can you make pasta salad ahead of time?

Absolutely! You can make a cold pasta salad up to 24 hours in advance. In fact, this salad tastes even better the next day once all those ingredients have had a chance to sit together. Should you dress your pasta salad the night before? Go ahead! The dressing will soak into the cooked pasta, infusing it with that tangy, creamy flavor. If the salad is too dry when serving, toss some extra dressing in to freshen it up.

Should I rinse pasta when making pasta salad?

Yes, run the pasta under cold water after cooking. As a matter of fact, the only time it’s acceptable to rinse cooked pasta is when you’re making a cold pasta salad recipe. Usually, we love the starch leftover from the pasta water, but in this case, a quick cool water rinse will help to cool the pasta down.

When to Serve Italian Pasta Salad

You can serve this easy Italian pasta salad with salami on almost ANY occasion. It’s a great side dish for a summer BBQ, family gatherings and backyard parties, or weekly meal prep. It’s a great light lunch or dinner or a refreshing side at a buffet. It takes minimal prep time, has delicious fresh ingredients, lasts for days, and never disappoints. If you want even more easy pasta salad recipes, check out some of these reader favorites:

• Easy Cold Summer Pasta Salad Recipe
• Dill Pickle & Ranch Pasta Salad
• Southern Tuna Macaroni Salad
• Deviled Egg Macaroni Salad

If you try my Italian pasta salad with salami and Parmesan, let me know in the comments below! Is this your new go-to cold pasta salad recipe? What ingredients would you add to make it your own? Let me know!

Don’t forget to follow along with all things Rosie and I Heart Recipes by following me on Facebook, Instagram, and Pinterest, and check out all my cookbooks! I just released a brand new cookbook, Super Soul Food with Cousin Rosie, with many recipes you can’t find anywhere else.

Print

Italian Pasta Salad with Salami and Parmesan

Craving a refreshing and delicious salad? This easy to make Italian pasta salad is packed with salami, tons of veggies, and a creamy Italian dressing. It's the perfect cold pasta salad recipe!

Course Main Course, Salad, Side Dish

Cuisine American

Keyword cold pasta salad, Italian pasta salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 6 servings

Author I Heart Recipes

Ingredients

• 16 oz dry Cellentani pasta cooked to al dente
• 1 med red onion diced
• 1 large green bell pepper diced
• 4.5 oz sliced black olives
• 1/2 lb sliced dry salami
• 1 pint grape tomatoes sliced
• 1 1/2 cup shredded parmesan cheese
• 1/3 cup chopped green onions

Italian Dressing:

• 1 cup Italian salad dressing
• 3/4 cup mayonnaise
• 2 tbsp minced garlic
• 2 tbsp dry chopped basil
• 2 tsp seasoning salt I use my own Rosamae Seasonings brand

Instructions

• Cook the pasta in lightly salted water and once it's al dente, strain and rinse with cold water. Let the pasta cool.
• Next, combine the mayonnaise and Italian dressing in a large mixing bowl and mix until well combined.
• Add the garlic, basil, and seasoning salt into the large bowl. Whisk until well incorporated.
• Add the cool pasta into the large mixing bowl and fold in with the dressing.
• Now toss in the red onions, tomatoes, bell peppers, green onions, olives, and salami.
• Fold in the ingredients until everything is combined.
• Sprinkle in the shredded parmesan cheese and lightly fold it into the pasta salad.
• Cover the Italian pasta salad and refrigerate for a minimum of 2 hours.
• Serve and enjoy!

The post Italian Pasta Salad with Salami and Parmesan appeared first on I Heart Recipes.

Learn how to make the very best Soul Food cornbread dressing entirely from scratch! This simple, savory holiday side dish is best served with hungry family gathered around the dinner table. If you’re searching for an authentic Cornbread Dressing Recipe perfect for any holiday, you’re in the right place.

Hey, cousins! Today, I am sharing a recipe I know y’all will go crazy over. It’s a holiday season recipe. I know, I know – the holidays are done and gone! But this recipe is so good that it deserves to be shared whether the holidays are right around the corner or not even on our minds.

It’s the perfect time to share my Soul Food cornbread dressing recipe! I have many cornbread dressing recipes on my blog already. However, there was one in particular that most of my subscribers went crazy over when I posted the YouTube video years ago. I never posted the recipe here, so I’m finally posting the recipe for my savory homemade cornbread dressing!

What Is Cornbread Dressing?

When I was a little girl, I was not a fan of turkey. Around the holidays, I always looked forward to a good ol’ Southern-style cornbread dressing on the Thanksgiving table.

Cornbread dressing is a variation of traditional dressing (or stuffing, as some call it). Instead of bread, cornbread dressing uses (you guessed it) cornbread! The crumbled cornbread is combined with savory herbs, aromatic veggies, canned soup, and broth for moisture. Then, it’s baked to golden brown perfection.

What makes this Soul Food cornbread dressing recipe different?

You may wonder, aren’t all cornbread dressing recipes basically the same? No, they sure ain’t, cousins! Just about every Southern family has a tried, true, and trusted recipe (and usually, only one family member is allowed to make it!). So, what makes this Soul Food, Southern-style cornbread dressing different?

• It’s Savory. I make this cornbread dressing with a mix of savory fresh herbs and vegetables.
• It’s Flexible. You can add or leave out ingredients, depending on your tastes. Some ingredients can even be store-bought or homemade, and they won’t change the dressing’s deliciousness.
• It’s Flavorful. Now, all of my cornbread dressing recipes are damn tasty, y’all. But this one? Knocks your socks right off!

What’s the difference between cornbread dressing and cornbread stuffing?

Traditionally, stuffing is cooked INSIDE the holiday bird, while dressing is prepared in a separate dish and baked on its own. However, these days, the two terms are pretty interchangeable.

If you’re in the South, you’re more likely to hear Southerners call it dressing. Why? Because many (many) years ago, it was thought to be too “crude” to call it stuffing. In the deep South, dressing is traditionally made with cornbread, like this recipe. From there, the variations are as far and wide as you can imagine.

Ingredients for Homemade Soul Food Cornbread Dressing

A lot of dressing recipes come with a looooong list of ingredients – lots of chopping and measuring to do! Making a traditional cornbread dressing is usually a labor of love, but the payoff is oh sooo good. Here’s a brief overview of the simple ingredients you’ll need for my Soul Food cornbread dressing! You can find the full recipe and measurements in the recipe card below.

• Cornbread: the foundation of the dressing. In this recipe, you can either use store-bought or homemade cornbread (more on that in a bit).
• Crackers: Ritz crackers or Saltine crackers are like a secret ingredient – they bind the dressing mixture, add a touch of saltiness, and help keep the dressing moist.
• Eggs: another binder to help the dressing hold shape while it bakes.
• Vegetables: for this dressing recipe, I use onions, garlic, and celery – a savory trifecta!
• Seasonings: keep it simple with sage – the leading flavor, warm and savory – along with seasoning salt, black pepper, and thyme.
• Chicken Broth and Cream of Chicken Soup: both ingredients add moisture, and the canned soup adds creaminess to the dressing.
• Chicken: now, adding diced or shredded chicken to your dressing is completely optional, but well worth it if you want more flavor, texture, and body in your dressing.

Quick and Easy Cornbread Dressing Ingredient Swaps

Remember how I said this recipe was flexible? I meant it! I usually tell y’all to (say it with me) stick to the recipe for best results. However, cornbread dressing is one of those dishes that can be made one hundred ways. I might as well share some delicious swaps to make sure you’re still making the best dressing possible for your fam!

• Make it vegetarian. Use vegetable broth instead of chicken broth. For the canned soup, cream of mushroom or cream of celery soup will also work. Finally, leave out the chicken.
• You need three medium eggs, but if you only have large eggs, use two.
• Adjust the seasonings. I keep mine simple, but more seasoning = more flavor. Poultry seasoning is a popular choice. I love a mixture of dried or fresh herbs like thyme, rosemary, basil, oregano, and parsley.
• You can make your own chicken (I bake or boil 2-3 chicken breasts) or use store-bought, like rotisserie chicken.
• You can add different vegetables to your cornbread dressing. Red or green bell peppers are common, or even carrots. I only use onions and celery because I like this recipe more on the savory side.

If I don’t have day-old cornbread, can I use fresh cornbread?

Just like when making bread stuffing, using day-old cornbread is best because it’s had a chance to dry out. However, if you don’t have time to make a batch of cornbread ahead of time, it’s perfectly okay to use fresh cornbread. Here are some quick tips to make fresh cornbread usable in your dressing:

• Bake it for 5-10 minutes longer than you normally would – this will dry it out more.
• Allow the freshly baked cornbread to cool slightly, then crumble it while it’s still warm and spread it out on a baking sheet to further cool (and dry out). Let it sit for at least 1-2 hours.
• Likewise, you can crumble the fresh cornbread on a baking sheet and pop it back in the oven for 5-10 minutes to dry out and crisp up.

If all else fails, pop on over to the grocery store and buy store-bought cornbread from the bakery. Grocery store cornbread is almost always a bit more crumbly and dry because it’s rarely made fresh – it’s the perfect texture for cornbread dressing in a pinch.

How to Make Soul Food Style Cornbread Dressing

Okay cousins, the time has come for me to tell y’all how to make this flavorful dish. If you’ve never served cornbread dressing at Thanksgiving dinner, you better start this year! Better yet, do a trial run for your next family gathering – it doesn’t have to be the holidays! Let’s walk through the step-by-step recipe together.

Making the Cornbread

Now, if you have time to make a homemade cornbread recipe a day or so ahead, I highly recommend it! For this recipe, I like to use my traditional Southern cornbread. It is by FAR my favorite – it’s savory and has the perfect texture. If you like a bit of sweetness in your cornbread, try my Southern Sweet cornbread!

If you have your own cornbread recipe, use that, If you want to use boxed cornbread mix, I won’t stop you… I will simply look away and pretend I do not see! 😉

Mixing the Dressing

Once you’ve got your cornbread ready to go, the rest is a breeze! The hardest part is chopping and preparing the ingredients, so let’s start there.

First, chop everything up: the onions, celery, garlic, and fresh sage. (I realize that some people may not have fresh sage on hand, so feel free to use ground sage if needed—it will work just fine!) Also, chop or shred the chicken at this time if you’re including it.

Next, sauté the onions, celery, and garlic until they’re nice and tender. You can do this with olive oil or salted butter, whatever you prefer. Add the chopped sage in the last few minutes, then toss everything into a large bowl.

Into that same bowl goes everything else – the crumbled cornbread, crushed up crackers, broth, cream of chicken soup, and eggs. Finally, add the seasonings. Mix until everything is well combined. Pour the mixture into a greased casserole dish, and she’s ready to bake!

Video Tutorial: From-Scratch Soul Food Cornbread Dressing

Want to watch me make this easy recipe? Below is a video tutorial that shows you exactly how I make this delicious Southern cornbread dressing recipe. Don’t forget to subscribe to I Heart Recipes on YouTube to catch all my easy-to-follow video tutorials!

Tips for Making Soul Food Cornbread Dressing

• Make the cornbread ahead of time, if you can. I said it already, but I’ll say it again: day-old cornbread is the way to go! Especially homemade cornbread.
• Watch the moisture level. My recipe calls for 4-6 cups of chicken broth because I like my cornbread dressing very moist. You can absolutely use less broth if you want a drier, more dense dressing.
• If you’re using fresh cornbread instead of day-old, I highly recommend cutting down the broth. Fresh cornbread has more moisture, so you don’t need as much liquid.
• Taste your dressing for seasoning! Before adding the raw eggs, take a little nibble to see if it needs more herbs, salt, pepper, etc.
• This recipe makes enough for a 9 x 13 baking dish or two 8 x 8 baking dishes. I recommend making two batches instead of doubling the ingredients.
• Bake the savory cornbread dressing uncovered for 45 minutes at 350 degrees. Remember that some ovens vary in temperature, so look for a golden brown top and a moist but fluffy texture in the center.

More Recipes for Your Thanksgiving Menu

Now, I know I said I want y’all to make this classic dish any time of year instead of holding out for the holidays. But as cornbread dressing is a staple at most holiday tables, it’s only fitting that I share other holiday-inspired dishes to serve alongside it!

• Main Dishes: The Ultimate Guide to Cooking Thanksgiving Turkey, Slow Cooker Whole Turkey, Baked Turkey Wings, Simple Roast Chicken, Slow Cooker Beef Brisket, Prime Rib Roast
• Side Dishes: The Best Bacon Mac and Cheese, Southern Baked Macaroni and Cheese Casserole, Baked Candied Yams, Green Bean Casserole, Soulful Cabbage & Collard Greens, Cheesy Scalloped Potatoes Recipe
• Holiday-Worthy Desserts: Salted Caramel Buttermilk Pie, Peach Cobbler Cheesecake, Easy Homemade Apple Pie, Soul Food Sweet Potato Pie, The Perfect Personal Size Pumpkin Pies

Loved this easy recipe? Be sure to share + save on Pinterest! Don’t forget to tag and follow me on Facebook, Instagram, and subscribe to I Heart Recipes on YouTube, and check out all my cookbooks! 

Print

Soul Food Cornbread Dressing Recipe

This savory cornbread dressing is the perfect side dish. A moist dressing packed with aromatic veggies, warm spices, chicken, and tasty Southern cornbread, its a must at any family gathering!

Course Side Dish

Cuisine Southern/ Soul Food

Keyword Cornbread Dressing, holiday recipe, holiday side dish, soul food cornbread dressing

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Author I Heart Recipes

Ingredients

• Cornbread enough to fill a 9×13
• 1 sleeve ritz or saltine crackers
• 3 medium eggs lightly beaten
• 1 large yellow onion diced
• 5 cloves garlic minced
• 3 stalks celery chopped
• 5 sage leaves OR 2 1/2 tsp ground sage
• 2 tbsp olive oil
• 4-6 cups chicken broth adjust based on preferred moisture level
• 14 oz cream of chicken soup
• 2 tsp seasoning salt
• 1 tsp coarse black pepper
• 1 tsp thyme leaves

Instructions

• Preheat the oven to 350 F.
• Start chopping and dicing all of the vegetables – the celery, onions, and garlic. Also chop up the fresh sage.
• Heat olive oil in a skillet over medium heat, then add the onions, celery, and garlic. Cook until nice and tender.
  1 large yellow onion, 5 cloves garlic, 3 stalks celery, 2 tbsp olive oil
• Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
  5 sage leaves
• Crumble the cornbread into a large mixing bowl, along with the crackers.
  Cornbread, 1 sleeve ritz or saltine crackers
• Add in the cooked vegetables. Fold the ingredients until everything is well combined.
• Next, pour in the chicken broth and cream of chicken soup.
  4-6 cups chicken broth, 14 oz cream of chicken soup
• Add in the beaten eggs, then mix everything until well combined.
  3 medium eggs
• Sprinkle in the seasoning salt, thyme, and pepper. Mix until well combined.
  2 tsp seasoning salt, 1 tsp coarse black pepper, 1 tsp thyme leaves
• Lightly grease a 9×13 bake dish, then pour in the dressing mixture.
• Bake the dressing uncovered for about 45 minutes.
• Serve and enjoy!

Video

The post Soul Food Cornbread Dressing Recipe appeared first on I Heart Recipes.

This Southern Red Velvet Cake turns out incredibly moist and velvety, with just a touch of cocoa and a gentle tang that keeps the sweetness perfectly in check. Baked into three tall 8-inch layers and generously layered with smooth cream cheese frosting, it brings that classic, down-home flavor that always feels special and celebratory.

If you’ve been rocking with me for a while, then you already know I don’t leave a recipe alone if I think it can get better. So yes — I went back into the kitchen, tweaked a few things, and now I’m bringing you my revised Best Red Velvet Cake Recipe. And this time? We’re stacking it high in three 8-inch pans instead of the usual two layers for a cake that truly embodies southern red velvet perfection.

Why? Because Southern red velvet deserves height. It deserves presence. When you set this cake on the table, it shouldn’t whisper — it should announce itself with that unmistakable southern red velvet cake flair.

Right away, you’ll notice the texture feels softer. The flavor tastes more balanced. And those three thick layers with cream cheese frosting in between? They make every slice look like it came straight from a bakery case down South. This is what makes a classic southern red velvet cake so beloved.

The Secret To Southern Red Velvet

First of all, Southern Red Velvet Cake should feel moist from edge to center. It should not crumble apart when you slice it. It should not taste overly sweet. And it absolutely should not taste like chocolate cake dressed up in red, but rather be a true southern red velvet cake with its own identity.

Instead, it should feel tender and velvety just like the name promises. So here’s what we do to achieve that velvet cake texture:

We use oil. While butter adds flavor in many cakes, oil locks in moisture and keeps the crumb soft for days. That matters, especially if you bake this cake ahead of time.

Next, we bring in buttermilk. Buttermilk doesn’t just sit there for tradition’s sake — it adds a gentle tang that balances the sugar. Without that tang, the cake tastes flat. With it, every bite feels layered, which is classic southern red velvet cake nuance.

Then, once the wet and dry ingredients meet, we slow down. We mix just until combined. Overmixing tightens the crumb, and red velvet should always stay soft and delicate—essential for southern red velvet cake authenticity.

Finally, we bake low and steady at 325°F. That temperature allows the layers to rise evenly while keeping the edges from drying out. As a result, the cake comes out plush and smooth every single time, showcasing the best qualities of southern red velvet cake.

No, It’s Not Just Chocolate Cake

Let’s clear this up again, because people love to debate it. This Red Velvet Cake does contain cocoa powder. However, it uses only enough to add depth. Chocolate cake leans hard into cocoa flavor. Red velvet doesn’t! That’s why a southern red velvet cake stands apart from classic chocolate cakes.

Additionally, chocolate cake doesn’t rely on buttermilk and vinegar the same way. That slight acidity shifts both the texture and the flavor. It gives red velvet that subtle tang that chocolate cake simply doesn’t have. So while they share a few ingredients, they taste completely different—southern red velvet is unique for good reason.

A Little History

Originally, “velvet cakes” described a texture so soft, with fine crumbs that felt luxurious. Over time, Southern bakers embraced red velvet for special occasions. Church gatherings, holidays, and family reunions often featured that bold red cake front and center as southern red velvet cake became a hallmark.

As cocoa reacted with acidic ingredients like buttermilk, the cake sometimes developed a reddish tint. Eventually, bakers enhanced that color, and red velvet became iconic—a southern red velvet cake tradition was born.

Even today, Southern Red Velvet Cake feels like a celebration. It’s not just dessert; it’s an event that highlights the southern red velvet cake legacy in family and community.

Frequently Asked Questions

How to Store Leftover Cake

Because this cake features cream cheese frosting, you’ll want to refrigerate it. Cover it tightly or store slices in an airtight container. It will stay fresh for up to five days, so your dessert remains delicious even days later.

However, before serving, let it sit at room temperature for about 30 minutes. That step softens the frosting and allows the crumb to relax. As a result, the texture tastes just as tender as the day you baked it—preserving the red velvet cake experience.

If you plan to freeze leftovers, wrap slices tightly in plastic wrap and then foil. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving. Avoid microwaving. Heat melts the frosting and changes the texture. To keep your cake at its best, follow these steps.

Print This Southern Red Velvet Cake Recipe, and Be Sure To Share It On Pinterest!

Print

Southern Red Velvet Cake

This Southern Red Velvet Cake bakes up soft, tender, and perfectly balanced, with a subtle hint of cocoa and that signature tang from buttermilk that keeps every bite from tasting overly sweet. Stacked high in three thick 8-inch layers and slathered with creamy, slightly tangy cream cheese frosting, it delivers the kind of rich, nostalgic flavor that feels right at home on any Southern dessert table.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

resting time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 1039kcal

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 ½ cups vegetable oil
• 1 cup buttermilk room temperature
• 2 large eggs room temperature
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp white distilled vinegar
• 2 tsp unsweetened baking cocoa
• 1 ½ tsp vanilla extract
• 1 oz red food coloring

Cream Cheese Frosting

• 16 oz cream cheese softened
• 1 cup unsalted butter softened
• 8 cups powdered sugar
• 1 tbsp milk
• 2 tsp vanilla extract

Instructions

• Preheat your oven to 325°F.
  
• Grease and flour three 8-inch round cake pans, or use baking spray. Set aside.

Cake Batter

• In a large bowl, sift or whisk together the flour, salt, baking soda, and cocoa powder. Set aside.
• In a separate bowl, beat the eggs until smooth.
• Add the sugar, buttermilk, oil, and vanilla extract to the eggs. Mix until smooth and creamy.
• Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined. Do not overmix.
• Switch to folding the batter gently.
• Add the vinegar and red food coloring. Fold until the batter is evenly red and no streaks remain.
  

Divide In Three Pans

• Divide the batter evenly between the three prepared 8-inch pans.
• Tap the pans gently on the counter to release air bubbles.
• Bake at 325°F for 28–33 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 28 minutes.
• Remove the cakes from the oven and allow them to cool in the pans for about 10–15 minutes.
  
• Carefully remove the layers from the pans and transfer them to cooling racks. Let them cool completely before frosting.

Cream Cheese Frosting

• In a large mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy.
• Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
• Add the vanilla extract and milk.
• Beat until smooth, creamy, and spreadable.
  

Assemble the Cake

• Place one cake layer on a cake stand or serving plate.
• Spread an even layer of frosting on top.
• Add the second layer and repeat.
• Place the third layer on top and frost the top and sides of the cake.
  

Notes

For cleaner layers, apply a thin crumb coat first. Chill the cake for 20–30 minutes, then finish frosting.

Nutrition

Serving: 1slice | Calories: 1039kcal | Carbohydrates: 128g | Protein: 7g | Fat: 57g | Saturated Fat: 22g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 440mg | Potassium: 128mg | Fiber: 1g | Sugar: 106g | Vitamin A: 1055IU | Calcium: 75mg | Iron: 1mg

The post Southern Red Velvet Cake Recipe appeared first on I Heart Recipes.