This Slow Cooker Turkey Breast recipe makes the juiciest boneless turkey breast with the most flavorful gravy. It’s a foolproof recipe and is so easy to make!
The post Slow Cooker Boneless Turkey Breast appeared first on Southern Bytes.
This Slow Cooker Turkey Breast recipe makes the juiciest boneless turkey breast with the most flavorful gravy. It's a foolproof recipe and is so easy to make!
My baked turkey tenderloin recipe is seasoned with bold flavors and yields tender and juicy meat every time! It’s easy to make and cooks in just 30 minutes! Love simple turkey recipes? Try my air fryer turkey breast, roasted boneless turkey breas…
My baked turkey tenderloin recipe is seasoned with bold flavors and yields tender and juicy meat every time! It’s easy to make and cooks in just 30 minutes! Love simple turkey recipes? Try my air fryer turkey breast, roasted boneless turkey breast, turkey cutlets, and ground turkey soup next. Think turkey is reserved for Thanksgiving…
Looking for a quick and easy side dish for those busy weeknights or to go with your holiday meal? This Sautéed Brussels Sprouts recipe is the perfect solution. It requires minimal prep, has simple ingredients, and it’s easy to customize to your liking. I added a little butter and a touch of balsamic vinegar at the end for extra flavor, which made them extra delicious! The hard part will be trying not to eat them all at once! ;)
Let me tell you, you’ve never tasted Brussels sprouts this good before. I love them cooked in the air fryer, and they’re amazing roasted…but when sautéed in a skillet on the stovetop? They become slightly charred, with a caramelized exterior and a deliciously tender center. I’m hooked! This might just be the perfect way to enjoy Brussels sprouts, and it’s easy enough for a busy weeknight meal or holiday dinner.
Ingredients
Here’s what you’ll need to make this easy sautéed Brussels sprouts recipe:
Brussels Sprouts: These are a fall and winter veggie, but you can find them almost year-round at the grocery store. Look for bright green, firm sprouts without any dark spots or browning. I don’t recommend using frozen Brussels sprouts for this recipe, as they can be watery and will likely steam in the skillet rather than getting a nice sauté.
Olive Oil: Stops the sprouts from sticking and helps them brown.
Butter: Once the sprouts are done cooking, I melt a small pat of butter in the skillet and toss to coat. The melted butter adds a creamy richness and a delicious buttery flavor.
Balsamic Vinegar: I also add a splash of balsamic vinegar at the end for extra flavor. This is optional but definitely recommended!
Seasonings: A simple mix of salt, black pepper, and garlic powder adds just enough flavor without overpowering the caramelized taste of the sprouts.
Recipe Tips!
Make sure to dry the Brussels sprouts well after washing them. I usually pat mine dry with paper towels to remove any excess water.
I recommend layering the sprouts in a single layer in the skillet so they all touch the bottom of the pan. If they’re all on top of each other, they’ll end up steaming instead of sautéing! Work in batches if you need to, just like I did.
I used a 10-inch cast iron skillet, but if you have a larger 12-inch skillet, you may be able to fit all of the Brussels sprouts in at one time.
This recipe for sautéed Brussels sprouts is REALLY easy to scale up or down depending on how many people you’re feeding. You can easily double or triple the ingredients for a larger group or cut it in half to feed just 2 people.
Don’t be tempted to move the sprouts around in the pan at first! I let mine sauté for about 3-4 minutes to get a nice brown crust, then I add the seasonings and mix.
What’s the Best Skillet To Use?
I tested this recipe with a non-stick skillet, a stainless steel skillet, and a cast iron skillet. The cast iron skillet provided the best sear and the best results by far. Does that mean you can’t make these panfried Brussels sprouts if you don’t have a cast iron skillet? Of course not! You can use any heavy-bottomed skillet; I just preferred the results from my cast iron!
Variations to Try!
I sprinkled some freshly shredded Parmesan cheese over my sprouts the last time I made them, and it was SO good. I highly recommend trying this out!
Our homemade balsamic glaze would add the best tangy-sweet flavor to these pan seared Brussels sprouts. Drizzle it over the top or serve on the side for dipping.
I’d never say no to crumbled bacon pieces on top of anything, especially these sprouts!
These sautéed Brussels sprouts will soften a bit as they cool, so I recommend enjoying them right away for the best texture. However, you can store any leftovers in an airtight container in the fridge for 3-4 days. To reheat, I’d warm them up in a skillet on the stovetop over medium heat until heated through.
Wash and dry the Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.
Add 2 Tbsp of oil to a large cast iron skillet* over medium heat. Add half of the brussels sprouts to the skillet in a single layer, cut side down. Let the sprouts cook for about 3-4 minutes on the first side without moving them around. This allows them to get a good sear and turn golden brown.
Now give the Brussels sprouts a quick stir and season with half of the salt, black pepper, and garlic powder. About ⅛ tsp of each. Let the Brussels sprouts continue to cook for about 5-6 more minutes, stirring occasionally, until tender.
Remove the sprouts from the pan to a separate plate. Add another 1-2 Tbsp of oil and repeat the steps with the other half of the Brussels sprouts and seasonings.
Once the second batch of Brussels sprouts is done, add the first batch back to the skillet along with the butter and balsamic vinegar. Toss everything together and cook for another minute until all the Brussels sprouts are warmed through. Serve warm and enjoy!
how to make Sauteed Brussels Sprouts – step by step photos
Wash and dry 1 lb. of Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.
Add 2 Tbsp of oil to a large cast iron skillet* over medium heat. Add half of the Brussels sprouts to the skillet in a single layer, cut side down. Let the sprouts cook for about 3-4 minutes on the first side without moving them around. This allows them to get a good sear and turn golden brown.
Now give the Brussels sprouts a quick stir and season with half of the salt, black pepper, and garlic powder. About ⅛ tsp of each. Let the Brussels sprouts continue to cook for about 5-6 more minutes, stirring occasionally, until tender.
Remove the sprouts from the pan to a separate plate. Add another 1-2 Tbsp of oil and repeat the steps with the other half of the Brussels sprouts and seasonings.
Once the second batch of Brussels sprouts is done, add the first batch back to the skillet along with 1 Tbsp butter and 1 Tbsp balsamic vinegar.
Toss everything together and cook for another minute until all the Brussels sprouts are warmed through. Serve warm and enjoy!
These sautéed Brussels sprouts will make even the biggest sprout skeptics into believers. They’re easy, flavorful, and ready in just 25 minutes!
This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it…
This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it makes a big pitcher that’s perfect for entertaining. This is one of our favorite mojito variations!
When it comes to parties, we’re all about pitcher drinks—especially the Mojito pitcher. But what if it’s fall or winter? Enter the pomegranate mojito! I am not lying when I say this is Alex and my favorite mojito variation to date (out of almost 20!).
Take one sip and the sweet tart, minty flavor is unreal. The bright red color makes a huge statement and it’s so perfect for parties. Garnish it with those cute pomegranate arils for a total wow moment! We’re making this for both Thanksgiving and Christmas because we are obsessed.
Tips for making a pomegranate mojito
This pomegranate mojito is a spin on the classic mojito recipe, using pomegranate juice and done up as a pitcher! Pitcher style drinks are so easy for parties, and they’re faster to whip up than shaking the drink in a cocktail shaker. Here’s what you’ll need to keep in mind:
Allow 30 minutes to steep the mint syrup. For the pitcher drink, you’ll make a mint simple syrup by allowing mint to steep in a warm pot of sugar and water. It takes just minutes of hands on time.
Use 100% pomegranate juice. Using 100% pure juice makes the best sweet tart flavor.
Add soda water just before serving. This preserves the bubbles, which are best when they’re just poured. You can use soda water or club soda.
Garnish with pomegranate arils. They come pre-shelled in the refrigerated section of the grocery, but you can seed your own too (just be careful, it can be messy!). Here’s how to cut a pomegranate.
Make a single drink instead
Want to make a single drink instead of a pitcher? You can do that too. Simply make the mint simple syrup in advance, then the recipe below has the quantities for a single drink.
Storage and make ahead tips
If you’re making a pomegranate mojito for a party, you can make the mint syrup in advance. The flavor is best the fresher it is, but a batch lasts refrigerated for up to 1 month. We suggest making it 24 hours in advance for best flavor. Then mix up the pitcher right before serving.
Ways to serve a pomegranate mojito
This pomegranate mojito recipe is perfect as a fall cocktail, winter drink, Thanksgiving cocktail, Christmas cocktail, and more! You can serve it in a low ball glass, Collins glass, or hurricane glass. We hope you love it as much as we do: let us know in the comments.
This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it makes a big pitcher that’s perfect for entertaining. This is one of our favorite mojito variations!
Add the sugar, water and mint to a small saucepan and heat over medium heat. Bring to a simmer and stir until all sugar is dissolved. Turn off the heat and allow it to sit for at least 30 minutes. Then strain it into a large pitcher. (Makes 1 cup simple syrup; make up to 1 week in advance.)
Add the lime juice and rum to the pitcher. Add the extra mint leaves and the extra lime, cut into rounds. Fill the pitcher with 4 handfuls of ice. Gently stir in soda water just before serving.
Single serving variation: In a glass, mix 1 oz lime juice, 1 oz mint syrup, 2 oz white rum, 2 oz pomegranate juice, and a splash of club soda.
My sautéed potatoes are crispy and golden brown on the outside yet fluffy and creamy in the center. It’s the most foolproof way to get potatoes on the table! Need more easy veggie sides? Try my sautéed Brussels sprouts, sautéed spi…
My sautéed potatoes are crispy and golden brown on the outside yet fluffy and creamy in the center. It’s the most foolproof way to get potatoes on the table! Need more easy veggie sides? Try my sautéed Brussels sprouts, sautéed spinach, and sautéed carrots. Potatoes might just be my favorite vegetable on the planet. There’s…
Potatoes: one of the most filling budget-friendly foods out there! This recipe for Mashed Potato Casserole will fill up everybody’s holiday plate for pennies. Even better, I can make this ahead of time and pop it in the oven day-of to finish. It’s the perfect side dish for when I want to maximize time spent with loved ones instead of standing over a hot stove all day. Topped with crumbled bacon, gooey cheese, and a handful of green onions, this easy casserole has become a new family favorite.
What is Mashed Potato Casserole?
Mashed potato casserole is the best way to prep mashed potatoes ahead of time. The potatoes are mashed and mixed with onions, garlic, sour cream, milk, and seasonings, then topped with a layer of cheese, green onions, and crispy bacon. It’s like our loaded potato soup but in casserole form! My family loves the creamy potatoes with the salty bacon and melted cheese—it’s hearty, comforting, and a must-make this holiday season.
Ingredients
Here’s what you’ll need to make this cheesy mashed potato casserole:
Bacon: Cook the bacon in the oven until crispy before crumbling and topping your casserole! Vegetarian? Use your favorite veggie bacon substitute, or leave it out completely.
Russet Potatoes: I usually reach for Russet or Yukon gold potatoes when making mashed potatoes. Both are high-starch potatoes, which means they’re great for mashing and making the fluffiest, creamiest potatoes. I opted for Russet in this recipe because they’re cheaper, but you can use whatever kind you prefer.
Water: You need enough water to cover the potatoes for boiling.
Salted Butter: Use this to grease your baking dish and to make your potatoes extra buttery and rich!
Yellow Onion & Garlic: These aromatics add a delicious depth of flavor to your casserole.
Whole Milk: Helps make your potatoes creamy and smooth. It’s also lighter and more cost-effective than heavy cream.
Sour Cream: Adds a subtle tangy flavor and even more creaminess.
Shredded Parmesan & Shredded Cheddar: If possible, shred your own cheese rather than buying pre-shredded. Pre-shredded cheeses often include anti-caking agents that can affect the melt and texture of the cheese.
Seasonings: I use salt, black pepper, smoked paprika, and chili flakes (optional), but feel free to adjust the seasonings to your liking. You’ll also need a little salt to season the water the potatoes boil in.
Green Onions: Dice 2 green onions and sprinkle them on top after baking. They add to the ‘loaded’ flavor in this casserole recipe and go great with the bacon and cheese!
How to Fix Gummy Potatoes
Mashed potatoes can get thick and gummy if they’re overworked or if the excess starch isn’t properly removed. That’s why I recommend rinsing the diced potatoes twice (before and after boiling) to wash away extra starch. I’ve also noted in the recipe not to overmix the potatoes when mashing. But if, despite your best efforts, your potatoes still turn out gummy, don’t worry! Add 1 Tbsp of additional butter at a time, stirring to combine, until you like the texture better. 1 Tbsp of butter per pound of potatoes usually does the trick. You can then assemble your mashed potatoes casserole as directed and bake!
Make Ahead Instructions
I mentioned earlier how this casserole can be made ahead—it’s such a time saver! Assemble the casserole as directed, cover it with plastic wrap, and store it in the fridge for up to two days before baking. When you’re ready to cook, let it come to room temperature for about 30 minutes, remove the plastic wrap, and then bake as directed. So easy!
Serving Suggestions
Like our potato casserole (which is made with diced potatoes, not mashed), this easy casserole is a great side for any occasion. It’s much easier to keep warm than traditional mashed potatoes, and the cheesy topping stops it from drying out. It’s the perfect Christmas or Thanksgiving side dish (don’t forget the gravy!), but it also goes well with almost any main! A saucy dish, like our chicken meatballs in cream sauce, would be a great pairing with steamed veggies and crusty bread.
How to Store
Any leftovers can be kept in the refrigerator for 3-4 days. Either cover the casserole dish or portion out individual servings and store them in airtight containers. This loaded mashed potato casserole is best reheated in the oven (cover with foil if the bacon and cheese are getting too crispy) but can also be reheated in the microwave. While you can freeze this casserole for 2-3 months, the sour cream in the potatoes may separate a bit when thawed, so keep that in mind.
Once cooked and crispy, drain your bacon on paper towels. Set aside for now.
Peel potatoes and dice them into 1–2-inch cubes, rinse well.
Put potatoes in large pot, covered by 2 inches of water. Add ½ tsp salt.
Boil until fork-tender (on the softer side), about 15-20 minutes.
Drain potatoes and rinse with warm water. Set aside. Rinse out potato pot briefly and give it a quick wipe.
Melt salted butter in the potato pot and add onion. Cook until soft and glossy.
Add minced garlic and cook for 2 minutes until fragrant.
Add cooked potatoes back to pot with onions and garlic. Mash with potato masher until they are the consistency you prefer, being careful not to overmix to avoid a gummy texture.
Add whole milk, sour cream, pepper, smoked paprika, salt (to taste), and chili flakes (optional) and combine.
Butter a 9×13” casserole dish. Transfer potatoes to the buttered casserole dish and smooth out with a spatula.
Top with shredded parmesan, shredded cheddar, and crumbled bacon.
Bake in oven at 400ºF for 20 minutes covered with foil, then uncover for 10 minutes.
*Russet and Yukon Gold potatoes are both great choices for mashed potatoes, so use whichever you like best that fits your budget. Yukon Gold is typically more expensive, so I made this recipe with Russets.**The amount of water needed will depend on the size of your pot. You need enough to cover the potatoes by about 2 inches.
how to make Mashed Potato Casserole – step by step photos
Preheat your oven to 400ºF. Cook 6 strips bacon in the oven until crispy.
Once cooked and crispy, drain your bacon on paper towels. Set aside for now.
Peel 3 lbs russet potatoes and dice them into 1–2-inch cubes, rinse well.
Put potatoes in large pot, covered by 2 inches of water. Add ½ tsp salt.
Boil until fork-tender (on the softer side), about 15-20 minutes.
Drain potatoes and rinse with warm water. Set aside. Rinse out potato pot briefly and give it a quick wipe.
Melt 5 Tbsp salted butter in the potato pot and add ½ a diced yellow onion. Cook until soft and glossy.
Add 3 cloves minced garlic and cook for 2 minutes until fragrant.
Add cooked potatoes back to pot with onions and garlic. Mash with potato masher until they are the consistency you prefer, being careful not to overmix to avoid a gummy texture.
Add ½ cup whole milk, ¼ cup sour cream, ½ tsp pepper, ½ tsp smoked paprika, salt (to taste), and ¼ tsp chili flakes (optional) and combine.
Butter a 9×13” casserole dish. Transfer potatoes to the buttered casserole dish and smooth out with a spatula.
Top with ¼ cup shredded Parmesan, ½ cup shredded cheddar, and crumbled bacon.
Bake in oven at 400ºF for 20 minutes covered with foil, then uncover for 10 minutes.
Garnish with 2 diced green onions and serve. You’ll never look back once you try this make ahead mashed potato casserole—it’s the ultimate comfort food!
This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup,…
This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup, it’s infused with cozy, fruity flavor. Making up a pitcher is our pick for a fun holiday drink!
As two cocktail experts who are also obsessed with simple recipes, this recipe is pretty much a perfect fit for our holiday. Try Thanksgiving sangria, a fruity pitcher infused with cozy flavors that’s so simple to whip up for a crowd!
A signature drink can be tough for parties if you’re shaking up individual drinks in a cocktail shaker every time (we know from experience!). So we like to mix up a pitcher of sangria instead! For this recipe, Alex had the idea of infusing simple syrup with whole spices: cinnamon, cloves, and star anise—and it’s a stroke of genius. We’re hosting Thanksgiving this year and will be serving this as a signature drink: I know it will be a family favorite for years to come!
Tips for making Thanksgiving sangria
I studied in Madrid and have long loved the traditional Spanish way to make sangria: bold, wine-forward and not too sweet. This Thanksgiving sangria is made in the same style. Here are a few tips to keep in mind (or scroll down to the recipe):
The spiced simple syrup infuses lots of flavor. While you could make this drink with plain syrup, simmering this syrup with whole spices adds a flavor nuance that can’t be replicated. (Ground spices don’t work in a drink, as they sink to the bottom.)
Prepare the sangria at least 1 hour in advance. You’ll need to chill the sangria at least 1 hour to allow the flavors to meld, or up to 4 hours.
You can adjust sweetness to taste. This recipe is balanced and not too sweet. But if you prefer a sweeter sangria, you can add sweetener to taste. Either make a double batch of the spiced simple syrup or use plain simple syrup.
Make ahead info
You can make Thanksgiving sangria up to 4 hours in advance. We don’t suggest storing for longer than that, since the fruit becomes soggy and discolored.
You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.
Dietary notes
This Thanksgiving sangria recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup, it’s infused with cozy, fruity flavor. Making up a pitcher is our pick for a fun holiday drink!
750 ml bottle fruity, full-bodied red wine (we prefer a Crianza from the Rioja region of Spain)
⅓ cup triple sec or Cointreau
For garnish: pomegranate arils, more chopped fruit, whole spices
Instructions
In a small saucepan over medium low heat, toast the cinnamon sticks, cloves, and star anise for 3 minutes until fragrant. Reduce the heat to low. Add the water, sugar and fresh orange juice, and simmer for 3 minutes, stirring gently to dissolve the sugar.
Strain the sugar mixture into a large pitcher. Stir in the wine and triple sec, adding the whole spices from the sugar mixture. Add the chopped fruit and stir. Refrigerate for 1 to 4 hours before serving. Taste, and adjust sweetness by adding additional simple syrup if desired (here’s how to make simple syrup).
To serve, pour the sangria into ice-filled glasses, garnished with more sliced fruit, lemon wedges, and if desired, pomegranate arils and whole spices.
Notes
If you prefer a very sweet sangria, consider making a double batch of the spiced syrup. Add half to the pitcher to start, then taste and add more to taste.
You can make Thanksgiving sangria up to 4 hours in advance, but longer storage makes the fruit become soggy and discolored. You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.
Learn how to cook great northern beans perfectly with my easy recipe. Simmered with spices and smoked ham, the beans turn out pillow soft with so much flavor. Love all things beans? Try my chana masala, dahl, butter beans, and Tuscan white bean soup ne…
Learn how to cook great northern beans perfectly with my easy recipe. Simmered with spices and smoked ham, the beans turn out pillow soft with so much flavor. Love all things beans? Try my chana masala, dahl, butter beans, and Tuscan white bean soup next. You’ll find white beans in many of soup recipes here,…
My baked turkey tenderloin recipe is seasoned with bold flavors and yields tender and juicy meat every time! It’s easy to make and cooks in just 30 minutes! Love simple turkey recipes? Try my air fryer turkey breast, roasted boneless turkey breast, turkey cutlets, and ground turkey soup next. Think turkey is reserved for Thanksgiving… 
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My sautéed potatoes are crispy and golden brown on the outside yet fluffy and creamy in the center. It’s the most foolproof way to get potatoes on the table! Need more easy veggie sides? Try my sautéed Brussels sprouts, sautéed spinach, and sautéed carrots. Potatoes might just be my favorite vegetable on the planet. There’s… 
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Candied Sweet Potatoes make an easy and delicious side dish! Sweet potatoes are cooked until tender and caramelized around the… 
Learn how to cook great northern beans perfectly with my easy recipe. Simmered with spices and smoked ham, the beans turn out pillow soft with so much flavor. Love all things beans? Try my chana masala, dahl, butter beans, and Tuscan white bean soup next. You’ll find white beans in many of soup recipes here,…